10/30 - 'ENCORE BROADCAST': A CELEBRATION OF NEW ZEALAND WINE REGIONS

Click a show title or use the red Streampad player at the bottom of our frame to listen now.

Proudy brought to you by Complexity: representing 21 of New Zealand’s great wineries, 8 wine regions and 59 fine wines.  The wines showcase the diverse nature of each region, which you can discover by going to http://www.complexity.co.nz/ and clicking on a region.

MARLBOROUGH WINE REGION

(Northern region of South Island)
Nautilus Estate

http://www.nautilusestate.com/

Clive Jones

Winemaker and winery manager

"Marlborough is really the heart of the New Zealand wine industry and what a great place to bring up a family".  Clive Jones originally trained as a chemist before being drawn to the wine industry. He completed a Wine Science degree from Charles Sturt University, and worked with Selaks Wines prior to joining Nautilus in August 1998.

Clive is leading Nautilus' two key projects.  The first is the clonal and vineyard block designated Pinot Noir Program followed by the intense viti-focus of the Serious Sauvignon Program.  Together, these projects are putting Nautilus at the forefront of New Zealand's wine industry.

On Pinot Noir, Clive's program has involved clonal research, trialing and international benchmarking, traveling to Oregan for a Pinot Noir study trip and to Burgundy to work a vintage at Domaine Dujac.

On Sauvignon Blanc, Clive's passion for the distinctive Marlborough characteristics leads the way for developmental dialog on style differences and bottle development.  He refers to to signature styles: Nouveau Sauvignon Blanc vs "Serious" Sauvignon Blance. 

AUCKLAND REGION

(Northern region of North Island)

Kumeu River Winery

http://www.kumeuriver.co.nz/

Michael Brajkovich, MW. ; B.App.Sc.Oenology

Michael studied Oenology at Roseworthy Agricultural College in South Australia, now part of the University of Adelaide. He graduated with a Bachelors Degree in Oenology (Wine Science) as dux of his year, and returned to the family vineyard and winery in Kumeu to take responsibility for wine production. Since then he has travelled extensively through the world’s wine areas and had the opportunity to spend the 1983 vintage in France.

Based on this experience a new range of wines was developed under the Kumeu River label. In particular, the Chardonnay has enjoyed critical acclaim and success in international markets. Two new single vineyard Chardonnays were released in 2007, and exciting developments have been taking place with Pinot Noir and Pinot Gris from Kumeu.

In 1989 Michael passed the Examination and became New Zealand’s first member of the Institute of Masters of Wine, London. He has many years experience in judging at the Air New Zealand Wine Awards, and at several Australian Capital City Wine Shows.

Michael has been involved with the New Zealand Screwcap Wine Seal Initiative, of which he was Chairman in 2001-2003. He currently sits on the Wine Science Board of Studies for the University of Auckland, and has been collaborating with the University in recent years on a study investigating indigenous yeast fermentations.

CENTRAL OTTAGO REGION

 (Southern South Island)

Felton Road Wines

Bannockburn

http://www.feltonroad.co.nz/

Nigel Greening

A grammar school education was followed by a term at college, before Nigel left to follow the more attractive route of blues guitarist. A singular lack of success led to an early career in printing, before starting a design company in the early 70’s. A spell doing special effects and presentations predated the establishment of an agency: Park Avenue, in 1979.

Park Avenue became established as one of the world’s leading presentations and production companies, over the following 20 years, a period where Nigel divided his time between working on international brand marketing for clients such as BMW, Porsche and British Airways, directing film projects with the occasional effects and engineering projects, such as dark rides (Disney, General Motors, The Millennium Dome), Expo Pavillions and global car launches.

Nigel first visited Central Otago in 1996, living there for a year in 1998-9 while working for BMW. During that time he acquired a taste for the newly released first vintage of Felton Road (1997), and purchased his own vineyard land at Cornish Point in Bannockburn. He purchased Felton Road in 2000 following the retirement of Stuart Elms, the founder.

Married (Kharis) with 3 children (Nicola, 41; Hamish, 11; Lara, 9) he lives in Wanaka NZ. Past-times are cooking (he is executive chef at the nefarious “Panini Noir” Restaurant at Felton Road), fly fishing, Jazz Guitar and Burgundy.

MARTINBOROUGH WINE REGION

(Southern tip of North Island)

Palliser Estate Wines

http://www.palliser.co.nz/

Pip Goodwin,

Associate Winemaker,           

Pip describes her winemaking job as being her dream job.  She used to be an accountant/management consultant.  That was not her dream job!  After working vintages in New Zealand and the United States and completing her Postgraduate Diploma at Lincoln, Pip joined Palliser in 2004.

Pip works alongside Allan Johnson, Chief Winemaker, in the winemaking process but also has the responsibility of being the Environmental Manager.  She was the driver behind Palliser being the first winery in the world to be CEMARS certified (Certified Emissions Measurement and Reduction Scheme).

In her spare time, Pip enjoys hanging out with her two small children and, time permitting, playing sport or walking the naughtiest dog in town – time isn’t often permitting!

NELSON REGION

(Southern Tip of North Island)

  

Neudorf Vineyards

http://www.neudorf.co.nz/

Judy Finn

Co-owner



Judy and Tim Finn, circa '78

1978  and the New Zealand fine wine industry was almost non existent. We (Tim and I) were fresh from the “back to the land” movement of the late sixties. We wanted to make beautiful wine. We figured Tim’s masters in Animal Behaviour along with my unimpressive journalism career would be beneficial. Wrong.  However we did have youth (temporary), self belief (unwarranted) and friends.  At one stage we had four mortgages and three jobs each. The old house at Neudorf had electricity in two rooms, an outside long drop, an inefficient wood stove and no hot water. I look back with no regrets.

Because there was so little known about basic viticulture in New Zealand we planted many varieties to see which ones were best suited to our soils. Merlot came and went as did Cabernet Sauvignon, Chenin Blanc and the dreaded Muller Thurgau. We were a  bit hasty in rejecting Gewürztraminer and may look at that again.

But we did it. We, and a whole heap of people – neighbours, family, friends and some fantastic staff. Each left a mark and many have gone onto work in  bigger wineries or plant their own vineyard. Today 31 years  later and we never  feel we have it all sorted. But we love it and we are still learning, not just about viticulture and wine-making but  exporting, currency exchange, the internet, human resource issues, distribution, yeasts and barrels, clones and crop levels.

Very few misgivings. Making wine is constantly scary and stimulating. We survive on hard work, high hopes and a dollop of common-sense and cunning.

Complexity 
Campaign Manager, Janet Pouchet

Janet Pouchot, with over a decade in the wine business, having held positions such as sommelier for Restaurant Daniel, US Brand Development Manager for Peter Lehman Wines and Sales Manager for Negociants USA.  She is ambassador, campaign manager and sales opportunity creator for the wines of Complexity

http://crntalk.com/podcast/slr/2011/slr-10-30-2012.mp3http://crntalk.com/podcast/slr/2011/slr-10-30-2012.mp3

10/23 - National Food Day Celebration!

October 23 is National Food Day, a day to celebrate the health, sustainability and affordability of good food!  Slow Living joins the celebration with some of our favorite "foodies" and artisans whose passion to the goodness and purity of food, and their community are outstanding. 

We also welcome the Napa Coordinator for Yes on Prop 37, a ballot measure aimed to bring further transparency to food labeling and Californians "right to know" what's in their food and how it's been treated.

This week's show is live from Frati Gelato Cafe, where Gelato Master, Dr. Anthony LuPriore concocts the pure and delicious gelato on the Napa Waterfront. http://fratigelatocafe.com/

Dr. Gelato, Anthony LuPriorie, left, and co-owner, Ron DeLay

National Food Day

http://www.foodday.org

Food Day is a nationwide celebration and a movement toward more healthy, affordable, and sustainable food. Food Day, created by Center for Science in the Public Interest (CSPI), is powered by a diverse coalition of food movement leaders, organizations, and people from all walks of life. Food Day takes place annually on October 24 to address issues as varied as health and nutrition, hunger, agricultural policy, animal welfare, and farm worker justice. The ultimate goal of Food Day is to strengthen and unify the food movement in order to improve our nation’s food policies. Join this push for a stronger, more united food movement by signing up to organize or attend Food Day events in your community.

The foods we eat should bolster our health, but the contemporary American diet is actually contributing to several hundred thousand premature deaths from heart attack, stroke, diabetes, and cancer each year. What's more, the way our food is produced is all too often harmful to farm and food workers, the environment, and farm animals. The American food system has created a diet of cheap, salty, overly processed packaged foods, high-calorie sugary drinks, and fast-food made of white bread, fatty grain-fed factory-farmed meat, and French fries.

Food Day aims to transform the American diet. It’s time for America to Eat Real! All Americans—regardless of their age or race or income or geographic location—should be able to select healthy diets and avoid obesity, heart disease, and other diet related conditions.

Erica Amy Martensen

Napa Coordinator, Yes on Prop 37

About Prop 37

http://www.carighttoknow.org

The purpose of this measure is to create and enforce the fundamental right of the people of California to be fully informed about whether the food they purchase and eat is genetically engineered and not mis-branded as natural so that they can choose for themselves whether to purchase and eat such foods. It shall be liberally construed to fulfill this purpose.

Sarah Mitchell Hansen

Owner and Managing Partner

The Model Bakery

http://www.themodelbakery.com/

Sarah Mitchell Hansen and baker, Eli Colvin

For nearly a century, The Model Bakery has been part of the Napa Valley culinary scene, providing discerning and hungry residents and valley visitors the best breads, pastries and coffee house at the original location on Main Street in St. Helena. Karen Mitchell, once a successful caterer in the Napa Valley, has been the proprietor of The Model Bakery for 30 years. Today’s Model Bakery specializes in artisan breads made with organic stone ground flours and the highest quality ingredients as well as a complete range of pastry products. Karen's daughter, Sarah, works with her mother as managing partner of the bakery and both are dedicated to authentic, artisan baking traditions.

In January 2008, The Model Bakery opened its second location in the Oxbow Public Market, incorporating state-of-the-art equipment and ovens to continue to create their world-class breads and baked goods. Both locations also offer delicious, daily breakfast and lunch specials for dining in or take out. In addition, the Napa Oxbow location also offers a "late bake" - an afternoon bake of signature breads for consumer purchase, and as a service for the region's best restaurants.

Known for their artisanal products, The Model Bakery sets the standard for such items as the English muffin (featured on Food Network), chocolate “rad” cookies, cinnamon morning buns, gargantuan luncheon pizzas and distinctive sandwich combinations. With more than 17 varieties of breads in their daily baked repertoire, The Model Bakery offers the most complete menu of options for consumers and commercial operations to be found in the North Bay.

One can't forget cupcakes these days!

Impatient French man awaits his treats too!

Nanette Hummer
Food & Vine™, Inc., and Salute Santé Grapeseed Oil
http://www.grapeseedoil.com/


Having introduced grape seed oil to the American market in 1995, Food & Vine, Inc., makers of Salute Santé, has remained the leader in the industry and the primary innovator in the brand.

Five exquisitely flavored oils, including roasted garlic, basil, chili, rosemary and lemon, plus the original grape seed oil and the newly introduced extra virgin cold pressed grape seed oil make up the skus for the line.

 

Grape seed oil’s inherent culinary qualities, such as high smoke point, neutral flavor profile, emulsification properties, and visual clarity, make it an invaluable addition to the kitchen and dining table of fine cooks gourmands alike

The company’s high quality products are matched only by its environmental responsibility. Co-op America Business Network has certified Salute Santé as a green company that seeks out environmentally friendly methods wherever possible, as evidenced by their production methods, recycling programs and the grape seeds themselves. Food & Vine is certified by the Non-GMO Project as a GMO-free company.

Food & Vine, Inc., is located at 68 Coombs Street, Suite I-2, in Napa, CA 94559. More information is available by calling (707) 251-3900 or visiting the

10/16 - Purely New Zealand

The beautiful pristine islands of New Zealand have become known for their stunning scenery, pristine mountain lakes and bubbling thermal ponds, their wealth of extreme sports, warm and generous hospitality and food with a clean green image.  We've all tasted their signature, lively Sauvignon Blancs, enjoyed their sweet grass-fed lamb, relished the fresh clean taste of their kiwis, and crunched their crisp winter apples. 

In this episode of Slow Living Radio, we'll bring you a taste of New Zealand you may not have heard about.  We'll learn about the silky Saikou Mt. Cook Salmon from the clear glacier waters of Mt. Cook, and learn from a New Zealand chef's perspective about growing up in the country.  We'll also learn of new wines we may not have had the pleasure of tasting and the diversity of the regions.  But most of all, we'll get a sneak glimpse into this country that will surely tempt us to put it on our list of where to go next, or at the very least to go out and hunt down a new taste of New Zealand! 

Clint Davies

Chef

Fish Story Seafood Restaurant, Napa

 

Fish Story's Chef Clint Davies grew up in Tauranga, New Zealand, where his love of the abundant seafood of the region attracted him to a culinary career, beginning with working under famed Australian Chef Luke Mangan at White Restaurant. Davies was inspired by Mangan to explore other cuisines and after White, he spent the next few years working in restaurants in Scotland, Switzerland and Paris. “Traveling, eating and working my way through Europe was definitely an eye opener and taught me a great deal of new skills I could never have learned elsewhere,” said Davies. “I think it’s important for a chef’s success to travel and, if not work, at least taste the authentic cuisines of other countries.”
  

  

San Francisco was the next stop for Davies, where he first worked at the Campton Place Hotel under Chef Daniel Humm in the height of Humm’s San Francisco career. Davies then joined the Lark Creek Restaurant Group in 2005 as a sous chef at One Market Restaurant, enticed by the draw of working with Chef Mark Dommen. He spent three years in the position and was a contributing member of the culinary team when One Market was honored with a Michelin Star. In 2008, Davies was presented the opportunity to work once more with Chef Mangan, this time in Tokyo, Japan at Salt Restaurant. Davies was at Salt Restaurant for one year, where he learned the complex art of using Japanese ingredients and techniques.

Upon returning to the Bay Area in 2009, Davies was asked to join the Lark Creek Restaurant Group again as the sous chef at The Tavern at Lark Creek in Larkspur. Within a few months, Davies was promoted to co-chef, along with Aaron Wright. They worked together to create a seasonally-driven, value-oriented menu focusing on farm-fresh ingredients. Prior to joining Fish Story, Davies returned to One Market as sous chef. In each of his positions, Davies has honed his skills at restaurants where fresh seafood plays a starring role on the menu – knowledge he applies to the cuisine at Fish Story every day by honing in on light, well-balanced and creative dishes. 

 

In his spare time, Davies enjoys cooking for the charitable underground dining club Graffeats Guerrilla Dining, which supports local, sustainable producers and includes live artistic performances. 

Patrick Pelley

Director, North American Sales

Mt. Cook Alpine Salmon

 

Pat and his wife, Archana

 

Born and raised in a small farming community in Eastern Iowa, Patrick joined the Navy right after high school and served in a mobile heavy construction team (SEABEES) serving overseas in the South Pacific, Asia, and Puerto Rico. In 1988 he joined US Special Operation Forces of the Navy where he spent the rest of his military career serving in nearly every continent around the globe.

 

In the early 1990's, Patrick was also the owner and creator of Artisan Smoked Foods Craftsman at Gourmet Crossroads Smoke house in La Jolla California.  Here, he learned the finer points of curing and smoking fine foods.

 

Throughout Patrick’s adult life he has always maintained a passion for traveling the world and seeking meaningful experiences, whilst still preparing & smoking fine foods.

 

It was during these travels in the late 1980’s that Patrick made his first trip to New Zealand and Australia to visit friends and experience a frontier lifestyle and people that can only exist in these remote lands.

Since that first trip, he has been visiting every year. On a recent New Zealand trip, Patrick was offered an opportunity to be a ground floor investor in a very special sustainable salmon farm in the Southern Alps of New Zealand called Mt. Cook Alpine Salmon. He immediately knew this was his “calling” after visiting the pristine, well managed farm and tasting the unique character of the Saikou Salmon. Currently Patrick is a shareholder and Director of North American Sales and resides in Pt. Loma California with his wife Archana and son Kiran.

 

Mt. Cook Alpine Salmon live in the swift, cold currents of a snow-fed alpine canal, in the South Island of New Zealand. Constant swimming against the water flow means they develop firm flesh with high levels of Omega 3 and less inter-muscular fat than ocean-reared salmon. It is said that Mount Cook Alpine Salmon are amongst the healthiest salmon in the world.

 

Due to constant vigorous swimming, the flesh of Mt. Cook Alpine Salmon is firm, flexible and moist. The delicate taste makes it highly sought after by five star hotels and restaurants, particularly for sushi and sashimi. It is prized by top chefs for its consistent high quality and wonderful rich flavour.

The Mt. Cook Alpine Salmon farm is a unique eco-sustainable operation located in the glacial fed Tekapo hydro canal, in the MacKenzie Basin in the South Island of New Zealand. The canal discharges through a power generating station into Lake Pukaki and is used for the generation of New Zealand’s hydroelectric power. Alpine King salmon have been produced here in net-pens since 1992.

The fish are maintained at low rearing densities and other than monthly sample weigh-ups, are rarely handled. The farm does not pollute or damage the environment in any way and meets or exceeds all government regulations by the Ministry of Agriculture and Fisheries (MAF), Department of Conservation (DOC) and Environment Canterbury.

David Strada

US Marketing Manager

New ZealandWinegrowers

New Zealand is a land like no other. The New Zealand wine is an experience like no other. Their special combination of soil, climate, and water, their innovative pioneering spirit, and commitment to quality all come together to deliver pure, intense, and diverse experiences. In every glass of New Zealand wine is a world of pure discovery. Here's a glimpse into the regions.

New Zealand extends 1,000 miles from sub-tropical Northland (36˚ South) to the world's most southerly grape growing region Central Otago (47˚ South). Vineyards benefit from the moderating effect of the maritime climate (nine of the ten grape growing regions are coastal) with long and bright sunshine hours and nights cooled by sea breezes.

 

Koro Hill in the South Island

Its wine is distinctive for its purity, vibrancy, and intensity. The long ripening period, a result of cool temperatures, allows flavor development while retaining fresh acidity, a balance for which New Zealand wines are renowned.

David Strada has served as the US Marketing Manager for New Zealand Winegrowers since 1999. All 700 wineries and grape growers are members of NZW. Wineries that export to the US are represented by NZW across the country through marketing and promotional efforts, media and public relations assistance, and educational programs to teach Americans about New Zealand and its wine regions and wines.

Featured wines:

Greywacke 2011 Sauvignon Blanc (Marlborough)

Mt Difficulty 2010 Pinot Gris (Central Otago)

Nautilus 2010 Pinot Noir (Marlborough)

 

Haire Mai!

(Maori for Welcome)

The famed Kiwi!

10/09 - Music & Screen in Napa Valley; Wine in Austria!

Napa Valley is renowned for its wine and Austria for its music, but this week we switch them out and celebrate the wines of Austria and music and film in Napa Valley.  First, we welcome back guitarist Peppino D'Agostino who has teamed with longtime friend and another world-renowned guitarist, David Tanenbaum, to form the Pacific Guitar Ensemble, a group of diverse and dynamic guitar players from the San Francisco Conservatory of Music who will have their debut show and album launch at the Napa Valley Opera House on October 17th. 

Next, the second annual Napa Valley Film Festival, showcasing feature films and documentaries from around the world, will settle in to the Opera House and surrounding venues to fill the Napa Valley with an eclectic mix of entertainment.  Something great to sip good wine with!  The festival co-creator and also producer of that great movie, Bottle Shock, Marc Lhormer, joins us to share the experience!

Finally we are delighted to welcome Sophie Moser, from Austria's Laurenz V Winery -- whose family has been producing wine since the 1600's -- to bring us a taste of Austrian lifestyle and wine!

Peppino D'Agostino
Pacific Guitar Ensemble

The Pacific Guitar Ensemble Featuring World Renowned Guitarists Peppino D'Agostino and David Tanenbaum Kicks Off A Six City Northern California Tour In Napa, October 17

The dates mark the official launch of the group's upcoming debut CD 'Begin'—Several of whose tracks are being produced by Grammy Award Winning Classical Guitarist Sergio Assad of The Assad Brothers (Paquito D'Rivera, Yo-Yo Ma).
 

The Pacific Guitar Ensemble (www.pacificguitarensemble.com), a dynamic eight-piece acoustic group comprised of world-renowned guitarists Peppino D'Agostino (steel string) and David Tanenbaum (classical) along with Lawrence Ferrara, Marc Teicholz, Jon Mendle, Michael Bautista, Antoniy Kakamakov and Paul Psarras marks the official launch of their upcoming debut CD Begin with a six city Northern California tour beginning October 17, 2012 at the Napa Valley Opera House in Napa.

The itinerary includes the Raven Theatre in Healdsburg October 21; 142 Throckmorton Theatre in Mill Valley October 25; The Palms in Winters, California October 26; The Green Room in San Francisco October 27 and the Carriage House Theatre in Saratoga November 11.
 

Begin is currently in its final stages of the mastering process. Several of the tracks of this collection are being produced by the legendary Grammy Award-winning Brazilian classical guitarist Sergio Assad of the famed Assad Brothers. The Assad Brothers have collaborated with contemporary classical greats Gideon Kremer, Yo-Yo Ma, Nadja Salerno-Sonnenberg and Dawn Upshaw.

Peppino D'Agostino

The Pacific Guitar Ensemble began in 2010 when D'Agostino and Tanenbaum decided to form a larger guitar ensemble that could perform a wide variety of repertoire. After they gathered together members of the guitar faculty from the San Francisco Conservatory of Music along with some of its most exceptional alumni, and combined nylon strings with steel, electric basses with 17th century theorbos, a new eclectic group of pluckers was born.

While the Pacific Guitar Ensemble's repertoire features original music written by composers like Sergio Assad, noted minimalist Perry Riley and D'Agostino himself, it also includes fresh arrangements of great composers from Bach to Brahms, Sor to Rossini.

D'Agostino has made a considerable international mark as a musical artist on the guitar since he arrived in America more than 27 years ago. The readers of Guitar Player voted him Best Acoustic Guitarist in 2007, and the following year in Acoustic Guitar's People's Choice Awards he won a Bronze medal for Best Acoustic Album of All Time for his 2002 release Every Step of The Way (tying with Leo Kottke, one of his prime inspirations) and another Bronze award as Fingerstyle Guitarist of the Year.

Recognized internationally as an outstanding performing and recording artist, a charismatic educator, and a transcriber and editor of both taste and intelligence,David Tanenbaum is one of the most admired classical guitarists of his generation. He has performed throughout the U.S., Canada, Mexico, Europe, Australia, the former Soviet Union and Asia, and in 1988 he became the first American guitarist to be invited to perform in China by the Chinese government. He has been soloist with the Los Angeles Philharmonic, San Francisco Symphony, Minnesota Orchestra, London Sinfonietta, the Oakland Symphony, Vienna's ORF orchestra, with such eminent conductors as Esa-Pekka Salonen, Kent Nagano and John Adams.

For more information, visit www.pacificguitarensemble.com.

Upcoming Shows:

Oct. 17, 2012 Napa, CA Napa Valley Opera House
Oct. 21, 2012 Healdsburg, CA Raven Theatre
Oct. 25, 2012 Mill Valley, CA Throckmorton Theatre
Oct. 26, 2012 Winters, CA The Palms
Oct. 27, 2012 San Francisco, CA The Green Room
Nov. 11, 2012 Saratoga, CA Montalvo Arts Center

Marc Lhormer

Co-Founder, Napa Valley Film Festival



Marc & Brenda Lhormer, Co-Founders of the Napa Valley Film Festival

In his role as co-founder of the Film Festival with his wife, Brenda, Marc serves as both
Chairman of the Board of Trustees and Executive & Artistic Director. Brenda serves as Vice Chair of the Board and Co-Director. After running the Sonoma Valley Film Festival for seven years (2001 – 2008), and then producing their first feature film (BOTTLE SHOCK, which tells the story of Napa Valley wines beating the French at the infamous 1976 wine-tasting competition in Paris), Brenda and Marc decided to create a world-class film festival for Napa Valley with the notion of marrying the valley’s renowned food, wine and hospitality with a celebration of the art of cinematic story-telling.

Marc is a native of Pittsburgh who went to college at Yale and business school at Stanford. Marc’s skills and experience span from strategic/financial to artistic/creative. He worked at Bain & Company, and then with several high-tech start ups, before turning his attention to the non-profit space by starting the youth leadership development program City Year in Seattle. Brenda and Marc were married in Napa Valley and have lived in Sonoma since 1999.

Brenda grew up in the SF Bay Area and attended Stanford University. She has a long background in marketing, public relations and event production. Brenda has worked for the Los Angeles Olympics, the San Francisco 49ers, Oracle and Microsoft, and for an event production company called Amazing Events where she met her husband Marc.

About Napa Valley Film  Festival

Napa Valley Film Festival

Napa Valley Film Festival showcases the best in new independent film making and world cinema. Our vision is to build community around the art of visual story-telling, with the viewing of films and discussions with filmmakers fueling lively conversation amongst old and new friends … and those conversations being enriched with the world-class food and wine of legendary Napa Valley.

The Napa Valley Film Festival takes place on the second full weekend of November each year. This period represents mid-fall and the tail end of Napa Valley’s gorgeous harvest season. The festival runs from Wednesday evening through Sunday night – what we like to refer to as an extended weekend, the best kind.

Sophie Moser

Laurenz V Winery, Austria

Anna, Lorenz & Sophie Moser

What young girl does not dream of working on a terrific project together with her father? But only a few girls are so lucky - or even have the right kind of father - for this to happen. For Sophie Moser, however, this dream has come true.

Sophie grew up next to her family’s company Lenz Moser Weinkellerei in Austria, which was sold in 1986. Her family has been in the wine business since 1612 so it comes to know surprise that she was engaged with the product from early onwards. Even as a little child, Sophie and her father explored the vineyards together and and talked a lot about the wine business. When Laurenz Moser founded his own company, LAURENZ V., in 2005, they together created the wine “Laurenz and Sophie“ as a symbol of their close relationship and passion for wine.

Sophie Moser inherited her knowledge from her great-grandfather, the legendary Professor Dr. Lorenz Moser III.,(“Grand Pa Gruner “) who invented and developed the ubiquitous Austrian trellising system called the "Lenz Moser Hocherziehung", which revolutionized vineyard cultivation right across Europe. Grand Pa Gruner also helped to promote Gruner Veltliner from a tiny grape variety in the late 20-ies of 1900’s to the number one Austrian grape, the modern ambassador for the country’s whites.

Sophie has graduated in 2009 from Marymount International School London and just finished her Bachelor Degree of Business Management at King’s College London in 2012. She is now interning at various wine and marketing companies in order to deepen her knowledge and gain some experience.