"I take great pride in making wine that sells in the single digits or low to mid teens that people like. I want people to drink wine. I don't want it to be a secret club where you need to know a certain handshake to get in."
Phil likes making a wine that he will enjoying drinking, and thinks that winemakers who cater to their clientele do them a disservice. A good gauge of how well he is making wine is that he drinks a lot more of his own wine now than he used to.
I tasted several wines during my visit and it's clear to me Marshall hasn't lost his touch. The 2010 Sauvignon Blanc was crisp and reminiscent of a New Zealand Sauv Blanc. The 2010 White Merlot surprised me because I didn't expect to like it.
On Wednesdays from 5:30 – 9:00, the winemaker pours Jeff’s three selections as well as a bonus pour of his choosing that might be a barrel sample, a reserve or library wine. Four 3 ounce pours will cost you $18. Add three tapas paired to the wines and the cost is $28. In my book that’s a hell of a bargain.
Under the direction of Jon McPherson, he dragged hoses, cleaned and shoveled out tanks, driving from San Bernardino to Temecula and back three to four times a week. He was hired on across the street at Callaway Winery where he managed the tasting room and worked in the lab.