Estimated reading time: 5 minutes
Life often feels overwhelmingly busy. I used to believe that once my kids moved past their current phase, life would slow down, allowing me to enjoy various activities. However, that time never seems to arrive, as new phases continuously emerge. This blog post was meant to be written last month, but I was too occupied to even jot down a few words. Reflecting on my hectic life, I recall visiting Owen Valley Winery. As I turned into the lane, I noticed a large net covering the vineyard. Before I could switch off the car, Tony was at my door. Observing the nets, he explained they were put up the previous night around 9 PM to deter deer that had developed a taste for their grapes. It was a hectic period, being Wine Club time, with tasks like fulfilling bottles, processing payments, and handling new equipment, all while managing the usual farm challenges and running a winery with a full kitchen. My own busyness pales in comparison.
The Vineyard
While Tony returned to filling bottles and labeling, I wandered through the vineyard, observing the grapes’ progress. Later, I joined Tony and Cody, sitting on a box of new bottles while they sat near the production line. The conversation was too engaging to pass up. I always enjoy asking how someone got into winemaking, and Tony’s story was fascinating. Like me, he grew up during the microbrewery boom, but his travels to Europe for work exposed him to the culture of enjoying wine with meals. On trips to Washington, he found himself drawn to small wineries instead of bustling microbreweries. This sparked his passion, leading him and his wife to visit over 100 wineries before he made the life-changing decision to leave a secure corporate job for the unpredictable life of a business owner, farmer, vintner, father, and husband.
2nd generation
When I asked Cody, the second generation, about his journey into winemaking, he couldn’t avoid it. Initially, it was just chores for him as a 13-year-old. The Leaderbrands’ love for wine is complemented by their passion for food and cooking, and the family often gathers for great wine, food, and conversations. As Cody grew older, he developed an appreciation for the vines and the impact of grapes on wine quality, eventually immersing himself in the entire winemaking process.
I recently asked Cody about his mentors and influencers. He mentioned Somms TV and other media, but then elaborated on the Indiana Wine family, highlighting how each winery supports one another and how they all learn from each other. What surprised me, especially considering his youth, was his passion for food and how it influences his winemaking. He draws a parallel between making wine from homegrown grapes and the farm-to-table food concept. While making wine from purchased grapes is common, crafting wine from your own grapes is a more intimate process, a concept I fully embrace.
Conversations
The “interview” gradually evolved into a more relaxed conversation. Cody and Tony exchanged stories about various Indiana wineries, highlighting how these establishments have supported them in different ways. Their deep respect for the entire community was evident throughout the discussion.
Cody emphasized the importance of balancing creative experimentation with a focus on quality. He spoke about the necessity of understanding and being realistic about their resources and potential, stating, “Knowing what you have and being real with what you have – understanding what you have and what it can be.”
I asked Cody and Tony about their favorite wines. Cody selected Chambourcin, praising its versatility. Despite not usually favoring Rosé In general, I found Owen Valley’s Rosé, crafted from Chambourcin, to be both enjoyable and refreshing, capable of standing on its own.
Chambourcin
Tony chimed in and said he initially disliked Chambourcin due to poor experiences. With Cody and others now producing excellent Chambourcin wines, he has become a fan. But, Tony favors the Cabernet Franc, which I also appreciate for its boldness, I inquired why they don’t cultivate it, given the Indiana Upland AVA’s suitability. Tony explained that sometimes business decisions take precedence over personal preferences. Although he wanted to grow Cabernet Franc, he was initially advised against it due to others’ failures. Instead, he focused on proven varieties to establish the business successfully, with plans to plant Cabernet Franc in the future.
The discussion returned to Chambourcin’s flexibility, surrounded by Rosé bottles—a process I learned about at Bride Valley Vineyard in England. Cody also shared a sample of his Chambourcin Port, aged for about three years, which I found delightful. Despite limited time, the conversations were deep and unrushed, leaving me with great admiration for their progress. I eagerly anticipate my next visit.
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