Esja Wines: A Micro Winery Crafting Wines From Their Garage

Ep 55 

When you think of a winemaker you typically think of wines being produced in a winery, right?

Well Esja wines are doing things a bit differently and crafting Washington wines that are funky, fresh, and fun and doing so out of their garage!

Today, I’m joined by Tanya Bjornsson, an Icelandic-American winemaker who is the owner of Esja wines, a small batch winery making wines with a light touch that result in lean, elegant, and acid driven wines. 

Esja sources their fruit from sustainable and organic vineyards, and has a policy of minimal intervention in the winery. Their goal is to produce fun wines that you want to open up and drink!

Tanya is diving into challenges of sourcing specific grapes for her wines, her challenges of being a one-person winery and her aim to create light-bodied wines that are approachable and enjoyable for all wine lovers!

So, tune in and join us as we explore Tanya’s journey into winemaking and how she crafts her distinctive wines.

Want to give Esja wines a try? Head to https://www.esjawines.com/ and receive 10% off Esja wines with the code CORKFIZZ24

Connect with Tanya

Website - https://www.esjawines.com/

Instagram - https://www.instagram.com/esjawines/

Episode Highlights:

• What to expect from Esja wines - light, elegant and acid-driven

• Tanya’s winemaking philosophy and approach

• Focusing on staple wines while experimenting with fun and funky varieties

• Esja’s winemaking process

• Connecting heritage through wine

• Transitioning from a traditional winery operation to a garage

• Challenges of running a small winery as a one-person team

• Unconventional wine pairings

Transcript

0:09

Interested in learning about wine, but not sure where to start? You're in the right place. Welcome to the Cork and Fizz Guide to Wine Podcast. I'm your host, Haley Bullman, and I'm so glad you're here. I'm a wine enthusiast turned wine educator and founder of the Seattle based wine tasting business, Cork and Fizz. It is my goal to build your confidence in wine by making it approachable and lots of fun. You can expect to learn everything from how to describe your favorite wine to what to pair with dinner tonight and so much more. Whether you're a casual wine sipper or a total cork dork like myself, this podcast is for you. So grab yourself a glass and let's dive in. Welcome back to the cork and fizz guide to wine podcast. And if this is your first episode, hi, so glad you're here. Today, I'm very excited to introduce you to Tania Bjornsson. She is the winemaker and owner of Essja Wines. It's spelled esja a. I first tried Tanya's wines at the Taste of Washington earlier this year. I had stopped by one of my favorite wineries, had a little table, it was Mary from Damsel Cellars, and as I was tasting her wine, I was like, all right, where else do I need to go here? And at the top of her list was Essia wine, so I made a stop there, and I'm so glad she recommended it. The wines were so good, and I knew I had to try to bring the winemaker on to talk to you. So I asked Tanya to kinda describe what is Essia wines to her, and what does she want to people to know about? And she said, Essia is a small batch winery. They make wines that have a light touch. They result in lean, elegant, acid driven wines. They source their fruit from sustainable and organic vineyards and have a policy of minimal intervention in the winery. Their goal is to produce fun wines that you want to open up and drink. And I think that is so important as a winery of, like, this isn't meant to be super fancy, high end. Like, they're gonna be fancy high end. Like, they're gonna be wines with some beautiful structure and elegance, but you can also just open them up and drink them. So I was able to get my hands on a bottle of her Cabernet Franc. So be sure to listen for my tasting notes as Tanya discusses making the wine and tell us more about the vineyard that the grapes are from. So without further ado, let's get into the interview. I'm super excited to chat, and I ever since trying your wines, I'm so glad. It was Mary from Damsel Cellars that sent me to your spot, Taste Washington, and then I tried the wines. And that's what, like, kind of inspired me to I was like, oh, this is cool. This sounds like a it's like great wine and a great story behind it. And so this would be perfect to have you on the podcast. I always like to start off, and I feel like this is kind of a a fun one, and it's either, like, the hardest or the easiest question of the podcast. Why wine? Did you always know that you wanted to be a winemaker? And what was it that, like, got you into the world of wine? For 1, no. I did not always know that. Wanted to do wine. It was kinda something I was exposed to when I was a teenager. My brother-in-law was learning to be a somm, and that kind of opened my eyes to the fact that you could have a career in wine. Obviously, like, I didn't know much then, but, like, would try some wines with him every once in a while and, you know, just what what do you think about this? And for me, it was like red or white, but kind of honestly stumbled into the whole winemaking part. When I went to college, I learned French, which at the end of my college career was learning would be absolutely useless. So trying to figure out what I wanted to do after that. And at first, I was kind of interested in, like, the sommelier aspect of it. Really liked learning about it. I always love learning languages. I love to eat. I love to drink. I love to travel. I just loved how it, like, encompassed all of that. So went on to move to Portland, and I went to sommelier school, which was super fun. I loved it. I love learning about it and was trying to get a job in a restaurant in Portland. Didn't have any experience. Was kind of applying to some pretty fun and cool and nice places, and nobody wanted to hire me. So I kind of pivoted and ended up working a harvest at Union Wine Company Underwood Cans, and then just kind of never looked back since. So worked at Union for about 3 years, went to New Zealand to work a harvest after that, ended up moving back to Washington, and worked, harvest at FSD, landed a job as an assistant winemaker at Darby Winery, and that's where I ended up starting my own label. And, honestly, I've been kinda flying by the seat of my pants ever since. Just kind of showing up and taking it one step at a time, but kinda learning along the way and figuring it out. And so it's been 10 years since my first. So, yeah, it's just been kind of like feeling like it's like, stumbling along every day, and, like, that's kinda how I felt like I got into it. But, like, when you look back, you're like, it's all adding up. Yeah. I feel like, like, as you're going through the process, you're like, I couldn't tell you that, like, this was for sure. Like, I knew this was the direction I was going in. I do love to, like, highlighting those facts. I'm somebody who's, like, call myself a recovering perfectionist, and I've always had this, like, fear of failure. Right? Yeah. And I love that in your story. It's like, well, I tried to get a job as a sommelier. I couldn't get hired, and so, like, I pivoted. And how lovely that you pivoted, and now you like, if it wouldn't have been for that, which you could consider a failure, but it's just more of a pivot. But without that, we wouldn't have EZIA wines, which I really do enjoy these very much. And I'm so glad that it didn't work out in that way so you could go do this. For sure. And I think it definitely is a better fit. I mean, I appreciate songs. I love restaurants. I don't know if that's the path I really wanted to keep going with with my life. I mean, I love being outside. I like working with my hands. I like working, and I like having a product at the end of the day that, like, shows for that. So, yeah, it definitely works out. I mean, it didn't really feel like it at the time. It felt very unknown and intimidating. And, you know, there's just so many different walks of life that come into this industry. Either people are, like, very, very experienced, come from a long line of winemakers in their family or people kinda just start one day. Yeah. It is funny either side. Right? You think I did it and it and it worked. It happened. Just a quick reminder, if you are not on my mailing list yet, what are you waiting for? I would love for you to join. When you do, you'll get a free shopping guide that has 15 of my favorite wines under $15. Head to korkandfizz.com, scroll down to the bottom, and there'll be a little section where you can join the mailing list. I send out a weekly newsletter filled with wine tips, recommendations, special offers, and so much more. Now let's get back to the show. Well, I'm curious. So I I wanna dive into your wines, but first, the name of your winery is Esia. Am I saying that right? Yeah. Esja. Just the changes of the wine. Okay. Perfect. It's named after Esja Mountain in Iceland, and that's where your family is from. Right? Is there any, like, Icelandic culture influence over your winery in any ways, or what was kind of what drew you to that? You know, I wanted the label to just kinda be about something about my heritage. I mean, just kinda especially over here in Woodinville, it's like you don't have, like, a site or a place to name your wine after. I didn't wanna name it after myself. Just wanted to make it after that heritage and, like, selfishly have an excuse to maybe continue to go back to Iceland and have a reason and then, like, possibly sell my wines there. I don't know if being Icelandic directly influences how I make my wine, but I will say that the culture is definitely like a get it done, figure it out kind of culture and especially, like, being the daughter of immigrants. You gotta figure stuff out. And so that's that's a lot of wine making and especially, like, my situation where I'm making my wine now. It's like, you just get it done. You figure it out. You kind of just have to have some grit. And, I mean, if you look at the island of Iceland, it's like a pretty rough island to live on. Somehow people have been living there for 1000 of years and survived. So I guess in that aspect, you learn to be tough and you learn to get things done, which is a lot of winemaking. It's not not an easy job, and it is kind of a lot of bullshit to get through. And I think that has sort of helped me in a way. But, yeah, I wouldn't say it really, like, necessarily influences my style of wine, but definitely feel like I grew up in in a sort of tough environment that, like, has helped me get through this. Sounds like you're a lot like a grapevine. Right? You're like, you thrive in the the difficult environment. Right. Exactly. What you need. Yeah. No. Don't make it easy on me. Come on. I gotta I gotta dig into this. Exactly. That's just what makes the best gems right there. Exactly. I love it. So talking about your style of wine, I wanna give you a chance to kind of describe your wines. Do you take inspiration from any other style? Do you have a certain goal in mind? Like, how would you kind of overall describe the style of Essia wines? I would definitely say I'm trying to make a lighter bodied, more direct, more focused kind of wines. Like, I would say typical Washington wines are, like, very big, very bold, a lot of flavor, have a lot of punch. And, you know, I mean, I started my career in Oregon, so my palate was very tuned to Pinot. So I have a very delicate palate, and coming back to Washington was a little bit of a change. I was definitely kinda shocked. It's changed now. It takes practice to learn new things and develop different tastes and stuff like that. So I would definitely say, like, I on the side of, like, a light touch and low alcohol, higher acidity, a little bit more, like, delicate and softer tannins. Like, something that is just a little bit more refreshing and bright and kinda chuggable is what I like to say is something that you kinda wanna go back and have another glass. Like, it doesn't fatigue your palate. It is something that you just have a class of and you wanna finish the bottle is the goal. Oh, I love that. I love that you, like, call it chuggable. I feel like there'd be winemakers that would, like, avoid that term. They're like, no. It's it's fancy. It's, you know, and it's dainty. It's like, it can be dainty, but it can also be like, I really love this. Keep giving me another glass of it. Yeah. Definitely. And I don't want them to be intimidating. I definitely think there is complexity and, like, a lot of nuances in my wine, but I do like to talk about the fact that, like, yeah, I'm selling it for you to drink. I want you to open it. I want you to drink it. I want you to enjoy it. Sure. Save them if you want to, but open them. That's the goal. Like, open them. Have fun. Like, it's not supposed to be anything pretentious or intimidating. I just want them to be enjoyed and for you to drink them. Yeah. What a great concept for wine. Right? It's like it's it's really is truly meant to be drank. Right. Exactly. It's rather than that. Like, I'm definitely a wine snob. I will admit that. But I do open my bottles of wine and I drink them. That's what they're meant to be there to be enjoyed and not thought about sometimes. I like it. Okay. So I wanna talk a little bit about SCA has been referred to as a micro winery. I feel like that the term many folks have maybe heard, but don't necessarily know what that means. So can you kinda talk to us about what is a micro winery and then maybe what does that mean to you? Yeah. I mean, I actually just looked it up on the Internet 5 minutes ago to see what, like, the true definition was. And it said that a micro winery is a winery that produces less than 10,000 cases, which on this side I mean, in Poonenville, like, 10,000 cases is a pretty pretty big winery. So right now, I am making about 750. In the grand scheme of things, that is tiny. For me, it seems huge and a lot and big. But, yeah, I think a micro winery is just someone that's producing a small amount of wine, probably only has one person working there, One person doing everything, you know, the social media, delivering the wine to your front door when you order it, and the one shipping it out. They're they're kind of running everything. And so, basically, I think it's just like a person that's just pulling themselves up from the bootstraps and making some wine and making it work. Yeah. That's just what it is to me. It's just a a person that's passionate about their wine. And either they're keeping it at that size or they're working to grow it, but they just have a little bit of wine that they're making and it's pretty damn good, and they're getting it out the door themselves. I like it. That was one thing I was gonna ask you about. Because I feel like it that relates to me and, like, I've created this small business, but I also work, like, a full time job on the side. I call that's my side job. This is my job. Yes. But I feel like it kinda relates. I often get the question of, like, well, do you one day wanna grow your business so that it can be your full time gig and it can be this big thing? And I'm curious on, like, one, your just your opinion on what you would like see for Essia wines. And then if you've had conversations with other micro wineries, do you think it's commonly a goal to want to grow bigger? Or is there, like, a desire to stay at that small size and and remain in the kinda like that micro winery stage? Yeah. I mean, there's definitely a charm to being small. You can more easily put your hands on the line, you know, like, you can monitor things better as you grow. It definitely gets harder to keep that quality. But I do think that most micro wineries would love to make a living off of their winery one day. It's a lot of work to not be paid for. Like, it is a passion, but it is also a job. I think it is something people would like to find, like, a sweet spot of, like, how can I enjoy my life, make the money that would allow me to do that, but also, like, keep my operation at a point where I can handle it and I'm not too stressed out and where I can produce really good wines on a smaller scale, I suppose? But my goal would be to grow the winery in order to make some more wines, like, get some more distribution. It feels like every year, I'm, like, dipping my toes into something different. So trying not to get too in over my head because it's hard. You can get excited and make a lot of wine. And making the wine is the easy part, especially for me, but the rest of the business is definitely hard, marketing and selling and stuff like that, especially when you're just one person. Yeah. It's so funny because I, like, I know on one side that, like, making wine is hard to do. But when you compare it, I've heard it from many winemakers before where they're like, yeah, like, sure, that's hard. And and we we're relying on mother nature, and you have all these elements to it, but, like but making the wine, it's like that's what we do. Right? And then and then the hard part is you have the wine and you have to sell the wine. Right? And, like, that's the next step. But I'm curious, what are the areas as a winemaker that you look at for growth? Is it getting on restaurant wine list? Is it growing a wine club? What are some things that you look at as, like, ways to grow as a winery? This is something, you know, I just kinda talk about. Like, wooden ville's full of tiny wineries, and everyone ultimately has a tasting room. So there's that. Direct to consumer helps a lot, which is something I don't currently have. I do on my site, but it's it's small and people buy it. But I've chosen the route of distribution. So crew selections distributes my wine, and they do a fantastic job. They're kind of a champion of smaller producers, which is amazing because I make a small amount of wine. And a lot of distributors would look at that and be like, it's too little. We don't know what to do with that, but they really do value small winemakers, and they want to show that side of Washington and stuff like that. So that's helped me a lot with, you know, being able to make more wines, like, slowly kind of just up my production. It is hard to get out there and distribute everything yourself, especially if you don't have a tasting room. So I don't know. I don't really know what the magical answer is to that, and it kinda seems like nobody knows that. I would say having some diversity. Have a district history of direct to consumer. But it's something I'm still learning. I wouldn't say I'm a salesperson, a business person, whatsoever at home, but finding ways to just connect with people and connect with distributors and restaurants stuff like that, making friends. I've had plenty of friends that are sombs that have been fantastic about getting my name out there. So that's been awesome to see, which is cool. Like, people are like, I love you. I love your wines. And you're like, awesome. That is that makes me feel good. And Right. They just tell their friends and their friends reach out to you. So kind of just putting yourself out there and not being embarrassed and being okay with people saying no, but then you also get the times with people that are like, your wines are awesome. Like, I'm gonna tell my friends about it. So I don't know. I'm still kind of flying by the seat of my pants on that one too. So I mean, yeah, I think it's I mean, obviously, if there was a magic answer, we everybody would do it. Right? That would be like the route you take. You're like, great. I would obviously do this and this and then this. But I do like that. Like, I think a lot of it does come down to just like making, like you said, like making those connections, finding the people who will like champion for you because you as the sole person of SEO wine can't do everything right. If you can create a community that you know, can help you out and and do some of those things and and help you grow. You know, that's one of the biggest things that that I love doing as a a wine enthusiast and an educator is like the nice thing is I'm never tied to just one winery. I don't have to sell just one wine for all of my tastings and all the things I do. I get to shout out all of the wineries Yeah. That I love. And I love that there's not a sense of competition either. I mean, it was another winemaker that sent me to you Mhmm. And said, oh, you're here? Go try Essio wines. Like, they're down there. I think you're gonna love their wines, and you should you should talk to them. And I just I love that atmosphere. And instead of it seeing as, like, competition, you all just, like, love working together. And I mean, obviously, I'm sure there are some outliers that are a little difficult. But for the most part, winemakers know how hard it is. They, like, want nothing more than to, like, champion each other. No. Definitely. And that's how I've done a lot of things with what I'm doing is had friends recommended me for the distributor that I'm with, and so they picked me up. Like, Marriott Damsel brought me to, you know, some wine shops and says, alright. You're coming with me along on a sales day. Like, bring some wines. They'll buy on the spot. So it's, like, definitely people help you out and lift you up and stuff like that. So it's it's a great community to be a part of, especially in Woodinville. We have our little women and wine happy hours and stuff like that. We just make connections with each other and help each other out and recommend each other to people we know that would buy their wines. It's great. It's pretty nice. It's helpful. It's nice to not feel alone. Yeah. No. It is it is so lonely as a small business. Right? I think I can connect with that as well. It's like when you find those people. So I have to ask one last question on the the, you know, the micro winery side of things. I saw on Instagram that you recently decided to move out of a shared space that you were using and into your garage. What has that been like? Yeah. So the garage has been it's been cool. It it is really nice to have my wine at home. I was making my wine at my previous employer at Darby, and it was just the point of my career where it's time for me to just take a step back and focus on myself for a second and just, like, take a beat. Harvest is really hard, and I was, like, starting my own wine label. So just wanted a little bit more time for myself. And for me, I was lucky enough, like, I have a garage, and you are able to bond that as a winery. It is 500 square feet, and I am making 750 cases out of that space. So put that in perspective. I've got, like, 24 barrels and 4 tanks. I've got a little press and a little stemmer. But last year was the 1st year that I did everything in there. So, like, harvest to, like, barreling down, bottling, stuff like that. And it's worked. Before I did it, I kind of poked around. There's, like, Snoqualmie Valley. There's other wineries that are doing the same thing. So just kind of checked some other places out, saw the equipment that they were using, kinda asked some questions. I started off making wine in a very large scale winery, so I've always been used to, like, having a forklift, having multiple presses, having, like, enough power to run all that stuff. But I like to say it feels like a working sabbatical. It's still small enough to where, like, I'm not working crazy hours, like harvest, almost 12 to 14 hours a day and stuff like that, which is insane. But I just borrowed a truck and a trailer from my dad. I'll go pick up the fruit on my own in Yakima, haul it over, back the trailer up into my house, which was a learning experience on their own. I am terrible at a trailer, but I get it done. My husband helps me out. We usually kinda schedule for weekends, and we would just kind of open a bottle of bubbles and have a good day shoveling fruit into a distemmer, and everything's done by hand. Processing 2 tons would take probably 10 times longer to process in my garage than it would in, like, an actual functioning winery, but I'm only doing my stuff. And at the end of the day, it's, like, my wine and my space. And I get to take a break and have lunch inside my own kitchen, which is pretty awesome. It's like the convenience makes up for the the additional effort. And then then, like, the the ownership over it. I'm sure it feels nice to be like, this is my winery. Sure. It's my garage, but it's Yeah. My winery. Yeah. Exactly. We do have, like, a joke where it's like my my husband's like, oh, I gotta go get something from the garage. I'm like, you mean the winery. You mean the winery. But really you. Exactly. But, no, it's been good. Obviously, it doesn't really allow for any sort of huge leaps in growth, but I'm not really looking for that now. But maybe, eventually, hopefully, find a spot to share with somebody and have a place to rent out with, you know, some proper equipment. My equipment's proper. But the basket press is super fun. I love it. I've never used a basket press before, but will the stemmer. Is a basket press different than, like, a press you might see in, like, a a larger winery? Can you, like I know we don't have, like, pictures, but, like, can you give, like, a explanation of kind of how it works? Sure. So definitely larger wineries would have a basket press, but it's not manual. Like, mine is one of the old school things that you would see in someone's yard in Italy where there is, like, like, a wooden basket around it, and you're just cranking down, like, a pneumatic head and it presses the fruit down. But I've always been used to using a bladder press, which is essentially it's like a big guess you'd say it's like a tube. You fill, you know, you fill the press and then, like, you close the doors and kind of like a washing machine where you just pick the cycle, and then it will just run for 2 hours. You know, you still have to watch the breast fan and, like, drain that and stuff like that. But it basically does everything for you. You can kind of, like, kinda set it and forget it kinda thing and walk away. But with mine, it's like you're kinda there. You're hand cranking it. You're hand cranking it down. You I have, like, a little bucket to catch the wine after it's being pressed, and I, like, pump it into the barrels. But but, yeah, it takes a little bit more manual labor to do so, and then gotta pull it apart. It's a lot smaller, so you gotta fill it up a few more times. But it's very cute. It's very charming. It's very fun. I feel like it's, like, rewarding too. Like, you feel like I really put the effort into that one. Oh, for sure. Yeah. Definitely. I'm very accustomed to being tired and working hard, but it is kinda cool. Like, yeah. I mean, I went and grabbed these grapes by myself in Yakima, hauled them over, backed the trailer up to my house. Every grape has been touched by my hands at least 10 times, like, through this process. So so, yeah, it's really it's cool. Yeah. Oh, so fun. I love it. So the next question, this one's kind of honestly it's probably a little cheesy to ask, but I I just have to ask since you're in wine and wine making. So I saw on your socials that you're pregnant. Congratulations. Thank you. I've heard that in pregnancy, you have a heightened sense of smell or you see your sense of smell is heightened. What, have you noticed that? Is that purely just a rumor and has it helped or hindered the winemaking process at all for you? This podcast is sponsored by Vochill. When you're enjoying a glass of wine, temperature matters, and you don't need to be a wine expert to know this. You know this the minute you realize you for forgot to put the bottle of wine in the fridge and now you're stuck with lukewarm Sauvignon Blanc that is the opposite of refreshing. You know adding ice cubes will just water the wine down but it seems like it's your only option. Not anymore. I want to introduce you to one of my favorite wine gadgets, Vochill. This gadget is as simple as it is elegant. It will keep wine perfectly chilled in your own wine glass. No more clunky metal or plastic tumblers or ice in your wine. 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With this pass, you'll be able to join a Court Crew event of your choosing. No strings attached. I don't need your credit card. I don't need you to sign up for anything. You'll be my guest. Simply head to korkandfizz.com/freeclasspass to get your class pass and be one step closer to becoming a member of the best wine tasting club around, the corkcrew. I can't wait to see you there. Now let's get back to the show. I would definitely say yes. Heightened smell is a thing. I've always had, like, very sensitive sense of smell, but, like, I don't know if it really helps in any way that's beneficial to me. More that, like, I can, like, smell something from a mile away versus, like, any sort of nuances, you know, like, in wine or whatever. But for sure, it feels like you're kind of like a dog or something. It's like, what like, how do I smell this already? You know? But now it fortunately hasn't helped me become like a super taster or anything like that. So I know. Right? Right? You're like, oh, I could smell it from farther away, but no. I wanted to actually smell more in the Right. Exactly. Exactly. Maybe it's just a little more overwhelming. There's, like, so much coming at your face at at one time. But, yeah, it changes your senses a bit for sure. Yeah. Oh, funny. I'm I just had to ask him. Like, it's always something that I've, like, thought about and then, like, wonder if it doesn't help at all. But, alright, let's dive into. So we talked a little bit about the grapes you work with and they're a little different. I feel like for Washington, I think a lot of people think of like Cabernet Sauvignon and Riesling and maybe Syrah for Washington, but I know on the website So right now you've got a Cabernet Franc, which is what I have in the glass, so we'll have to talk about that in-depth a little bit more, but you've got also sangiovese, and Grenache, and Russanne. How do you choose which grapes to work with? Is it, like, that these are ones that you are wanting to make wine out of? Is it what's available? Is it a combination of those 2? Yeah. How do you choose? Definitely say a combination of the 2. At first, like, we've talked about before, I came from Oregon. You know, it's primarily Pinot. Just kind of coming from that even too. Like, and then coming to Washington where there's, like, dozens of varietals that people work with. Like, whereas in, like, Oregon, it's, like, 4. So kind of just was working and just found myself gravitating towards Grenache all the time. Like, it just always seemed so floral, so beautiful, so lovely, lighter bodied. It is, like, people do like to compare it and be say, like, yeah. This is the penal of Washington, but I just like the diversity of that. So I had the opportunity to make some wine at Darby Winery. He actually gave me a few tons of fruit as a bonus to start my own label, which was very nice, very awesome, was definitely the reason why I started making my own wine. But so I gotta just kinda pick from whatever we had in the winery and, well, whatever fruit look we were getting. So one of the red, I wanted the white. The Grenache, definitely, I wanted to make, and then just kind of landed on Roussanne just because it was, like, one of my options. And the more I make the Roussanne, I like it more and more. So it is much like a Chardonnay where it's just so like, the winemaking styles can be so diverse and, like, where it's grown is so diverse, and it's cool. I mean, at first, I was just like, I'm not so sure about this and, like, just starting to like it more and more and more the more I start to work with it. So that's been kind of cool to, like, see that development. But the ganache was kind of more like a, I love this. I wanna make this. I will make sure that I make this. But I would say for, like, those 2, I've kept consistent. And then in 2022, I went out and found all my own contracts. And it is. It's it's difficult as, like, a new person finding their own contracts to, like, get what they want and get what they like, and the smaller, cooler things already taken up. Like, Grenache was very hard to find. I ended up landing on, like, a very fun, cool vineyard that I love, but the Roussanne was hard to find. But I just saw what was available, and Cab Franc was. And I've always loved Cab Franc. I wanted to make that in, like, a fun, lighter style, like, more like a Loire style. And so I was like, this will be an awesome opportunity. I didn't wanna keep myself in a box where I was like, oh, I only make rum varietals or, like, I only make Bordeaux. Like, it is kind of maybe overused, but I do like to just make the things that I like to drink. So There's nothing wrong with that. Yeah. I just think that's good. I feel like I have to make wines that I like and make me happy in order to, like, be able to make them well. Well and I feel like that's, like, one of the benefits of Washington. Of, like you said, like, when you come from Oregon, we're like Oregon is like Pinot Noir country. I mean, you can go outside of Willamette Valley. And even in Willamette Valley, you'll find a few other things, but it's Pinot Noir. Like, that's what you, like, you know, you're known for. And you're like, if you're a winery in Willamette Valley, you're making Pinot Noir. Right? Like, it's just like a given. And I like that in Washington. I think there isn't necessarily a wine yet that you're expected to make. No. And it kinda gives you that freedom to to try different things. And I'm curious. So you said you mentioned that, like, sounds like Grenache and Roussanne might be like ones that you're always going to aim to make. Do you think you'll keep switching things up or are there other wines that you're hoping to make? Like, would you one day want to have, like, these are the staples of Essia wines, or would you prefer that, like, every year you kinda switch things up? Yeah. Definitely working on having some staples. I mean, especially when you're small and you're getting your contracts in place and stuff like that. Like, you know, you're your your vineyards will change or whatever. Like, maybe you need to change stuff up. But definitely the Roussan Grenache, the Cab Franc will definitely be a staple. I've been making an orange wine, which has been fun. It's funky. It's fun. People love it or hate it, but, like, it's been pretty successful. But like I said, I like making fun, funky wines that are, like, chuggable and easy to drink. So I think those 4 at least will be the staples for now. You do get presented with these opportunities and you're like, yeah. I would love to do that. But at some point, you're in over your head. There's so many and all this stuff. I'm the kind of person that likes a lot of things, so it's hard to narrow them down. So I'm trying to keep myself, kinda keep myself restrained a little bit. That's a good call. I mean, I I could imagine how hard that would be when you're like, how about like, a vineyard comes to you, like, we have this, then it you know, the our person maxed out, so we have it to you at this price. And you're like, ah, I want to, but also already things in the press or, like, I've already, like, forgot, like, the things lined up for my Yeah. Yeah. Exactly. It's really hard. Definitely, last year during harvest, people had some extra stuff that were really fun, really cool. I would have loved to have them. And, also, like, grapes like Gamay. Like, I love Gamay from the gorge. Like, somebody had some extra. And I was like, that would be my dream, but I'm not doing that right now. So you kinda have to learn to say no and keep yourself in line a little bit. But, yeah, there's plenty of things I would love to make, but so far, just sticking with the essentials that I have right now. Yeah. No. I think that's great. Well, let's talk about one of those essentials. So I have the this is the 2022 Cabernet Franc from Rattlesnake Hills and specifically from the there's a Vineyard. There it is, Denin Vineyards. Mhmm. So Yeah. You just wanna tell me a little bit about you know, tell me about the grapes, tell me about the wine making. I'll do a little tasting while you tell me about it. Yeah. This is the 1st year that I made a Cab Franc for myself. I do think Washington can grow Cab Franc pretty amazing, and I wish more people would not be so scared of it. I think it is, like, kind of a subject that people try to steer away from. I've always loved, like, Cab Franc from the Loire, just a lighter, more direct, more focused Cab Franc. I mean, I don't have any new barrels, so everything goes into neutral French oak. So Cab Franc to me, one of the first things I think of is, like, the pyrazines, the green bell pepper. And I feel like that's what either makes people avoid it or what draws people to it. How would you describe, like, using those pyrazines in your style? Do you try to amplify? Do you try to, like, work with them? How would you do that? So I am one of those people that I don't mind pyrazines, and I think that's what makes it unique, what makes it different. So I wouldn't say I'm, like, looking to, like, amplify it by any means. But, like, if it's there, then it's there. I don't think it's a problem. Like, that is Cab Franc. But Danin Vineyard is pretty cool. I mean, there seems to be very little pure zine aspect to these wines. Like, there's enough there that you can recognize that it is Cab Franc, but it does have this very juicy, jammy nose. Like, it has, like, all these, like, fruity components to it. But I think the vineyard does super well for Cab Franc just because everything that I've worked with from the vineyard, it just kind of falls into itself so nicely. Like, the tannins are very well rounded, super integrated and nice, and you do get a lot of acid. Like, that's just kind of one things that I look for. I like to pick early so I can retain some acidity, like, keep that freshness, keep the alcohol low. I kind of went a little bit in between, like, what I would do or, like, what standard Washington, like, winemaking style is. Like, Cab Franc would probably normally be picked a little later. So I kinda, like, did a little test drum and picked in between. And it turned out lovely, and I think it's super nice. I've gotten some great feedback on the Cab Franc. So I kinda push those boundaries the next year of picking decisions and just picked it even earlier. I'm like, alright. I think this vineyard blends super well to the style that I'm trying to do. So, yeah, like, I am super happy with it. I'm excited to continue working with the Cab Franc and, like, making more, but it's just super nice. I just feel like I can make the wine how I wanna make it and not have to force it. You know? Yeah. Like, kinda like they did the work in the vineyard or, like, I've heard that, like, it's really it's about the grapes. Right? For sure. You're basically, like, shepherding the grapes Yeah. Of the winemaker and bringing them in. I would say, yeah. I think this is lovely. I think the way you described it as like, you do get a little of the Pyrazines. It's very funny. When I first started drinking or when I first started drinking wine, just in general, I did not like pyrazines. So I would avoid like the, you know, Loire Valley style, Cabernet Franca. I don't know what it was that changed. And now I kind of lean into that a little bit more and I like that kind of earthy, slightly vegetal, you know, note to it. But I like, like you said, it is, I think you get it more on the aromatics. It is like surrounded by this like really nice like cherry, bright, fruity notes to it. And honestly, if this had been given to me blind, I'd like to believe I could think it was a Cab Franc, but if you told me it was Cab Franc, I would have said it was from Oregon because I think it does have that, like, that in between style of, like, it's not as as acidic as, like, a Loire Valley style or as green, but it's not like I think in Washington, we tend to make a really, really fruity style of this. And I think you're, you're right in between. I'm very curious. I'll have to keep an eye on for your next vintage of this, to see how that, you know, differs picking it a little earlier. I just had this out because it's been a little bit cooler, so it hasn't I didn't really feel the need to, like, store it anywhere. So I'm probably having it about, like, 65 degrees. I kinda wanna put it in the fridge and, like, drop the temperature a little bit and have it, like, slightly chilled, and I feel like I would really, really like that as well. Oh, for sure. Yeah. I feel like it's definitely lean enough to have a slight chill on it and enjoy it, like, on a summer day as well. Yeah. I think it'd be I think it'd be really good. I'm thinking about bringing it. I'm going to a dinner tonight with some friends. We're gonna do a dinner up on their rooftop. I'm like, we're having a grilled, like, chicken and steak kebabs. I'm like, I feel like this could go really well. Yeah. Really well with that. I like it. So for just while we're talking about the the wines, and we'll get to kind of the last little bits here, but I just wanted to highlight for folks that want to try the wines, do you ship outside of Washington? Yeah. So I use VinoShipper, and so there's most states I can ship directly to. Cool. Awesome. So you can head to the SEO website, which is is it it's seowines, so esjawines.com. And Tanya's sharing a 10% off code for folks if you want to give any of her wines a try. All of them look delicious. I love an orange wine. I also love Roussanne. Like, I'm a sucker for I think it's like the it's honestly like I love Chardonnay too, but I'm like, oh, Roussanne's just like a little more exciting. Yeah. But the discount code for 10% off is cork fizz 24. For folks, if you want to give her wine a try, I'd highly recommend. I think they're really great food friendly. Or just like like you said, like chuggable. Like, these are the ones that, like, you just, like, have friends over and you wanna grab a bottle to share with everybody. This would be, like, a bottle to grab. Yeah. Definitely. Alright. So we kind of talked about, like, wines that you haven't had a chance to make yet. We talked about Gamay. Are there any other wines that, like, are at the top of your list that, like, the first opportunity that you can make them, you would reach for them? My first love's Pinot. That's just there, but I would love to make that. But I don't know if I wanna just, like, keep that in my mind as something that is I like to enjoy instead of, like, work with. But I wouldn't mind making a very bomb pinot noir. I think that would be very cool. I don't know where from. Yeah. I was just gonna ask them, like, would you try for a Washington, or would you get Oregon grapes? Yeah. I mean, maybe gorge. So, like, the Gorge is Washington. I think the pinots are very wild and cool and energetic and stuff like that coming from the gorge. So that would be something fun to do. Always loved Gamay. That's, like, kind of along the ways of, like, a pinot. But for me, I mean, also, like, people always, like, ask you, especially in, like, the song community, like, what was, like, your wine that made it, like, click for you? Like, what made it sound? And for me, that was just in general was, like, riesling. I thought it was very cool and, like, it's kind of typical of an industry person to love riesling. I mean, it just kind of encompasses so much stuff. It's got these crazy aromatics, like so many different styles. They can be bone dry, they can be a dessert wine, they can do this. So riesling is always super fun and super cool in my mind and would be cool to maybe dip my toes in, but we will see. We will see. I I love it. I just love asking that question because I feel like it's a fun one, like, for you to kind of, like, think about where you'd like to go or what is it that, like, is on your on your bucket list of wines to make, so to say. Yeah. Cool. Alright. Well, we've made it to the end, which is my little speed round that I call it. And I call it a speed round now because, like, I'm gonna ask you, like, super, super fast and you gotta be, like, ready to go. It's more like these questions are ones you could spend a very long time on. So we're not looking for, like, the perfect answer. We're mainly looking for, like, what's the first thing that comes to mind? Just as, like, I think these are fun for Yeah. Folks to hear for folks in the wine community. So we're starting off with, what is your favorite wine at the moment? I'd never be crazy enough to just ask you your favorite wine. So what is your favorite wine at the moment? At the moment, I would say, maybe not one wine, but a producer that we just signed up for their club, but, like, day wines, I always enjoy. We just actually got one of her shipments in, and I just think her wines are always very cool. Like, they she has, like, really funky fun stuff, but also some serious awesome pinots. And, you know, she's kinda pushing the boundaries of, like, what people can do in Oregon, which I think is super awesome. So I definitely, like, love trying her new stuff and seeing what she's doing, and it's also a little bit inspirational for me. Like, I do think she toes the line of funky, fun, cool, and also very lovely, well made, great classic style of wine. So I would say that's, like, been on my radar more as of late. I mean, obviously, right now, I'm not super delved into the drinking of wine world at the moment. Yeah. Great point. That's a different conversation in itself, but we're surviving it. But, yeah, I do just drink very local. I go through waves of drinking local, drinking things, like, from different spots even. But right now, we're kind of on an, like, an an Oregon kick, maybe. I like it. I like that it's different. I didn't even think about it. Like, of course, at the moment, you're like, I'm, like, sipping and spitting wines. But, at the moment, I'm looking forward to having wine. For sure. For sure. Definitely looking forward to being able to just drink whatever wines I would like. Okay. So how about we'll move into, region. So what is a favorite wine region that you've ever visited? So one of my favorites is Okanagan in Canada. I just think it is just so fun, so cool. Again, just very diverse in, like, what they make. There is areas where it's just like Pinot and Riesling, but then you go a little farther south, then it's bigger, bolder reds. And, like, I don't know. I just love the area. Love the wines that they're making. They just, like, seem so, like, raw and energetic and cool, and it's beautiful up there. I have a somebody I follow on Instagram who's in the Okanagan, and, like, I'm so glad you highlighted out the Okanagan in Canada because, like, that's on my list right now of places I I need to get to. It's one of my favorites. I mean, I the few times I've been there, I was like, there's so many amazing places in the world, but I would move here. I would move here right now if we had, like, if we couldn't help. There was just someone just like an opportunity, like, wine. Right. I think it's just really cool. Their wines are amazing. They're very affordable. It is lovely to get Pinot at a price that is affordable. I mean, Pinot is usually higher end, which it deserves to be, but it is nice to be able to, like, buy a case and not feel guilty. Right. Right. No. I agree. I think that'd be I think it'd be fun. And it's so hard to get Canadian wine outside of Canada. So, like, it's kinda one of those regions where, like, I think you'd go there and you'd be like, woah. I didn't even know that, like, most of this existed. Right? Oh, yeah. No. It's it's amazing. Like, there's just so much high quality wine coming out of there, and, like, you just don't get to enjoy it in the US. Yeah. Yeah. No. We def I definitely need to get a a trip up there. So now on the flip side, what is a wine region you would like to visit that you haven't had a chance to? I would like to visit Alsace. I just feel like it's such a cool area in France in general, like, you know, like, even outside of the line aspect. Like, it just seems such like a little, like, blend of cultures and stuff like that. Always been, like, interested in Germany and France and stuff like that, but also, like, kinda lens towards, like, the wines that I like to drink. And I think it is a very cool wine region. But I would love I mean, I would go anywhere in France to any wine region in France, I think, and I would be perfectly happy. But Alsace, I feel like, would be one of those ones where I would fit in. Yeah. Oh, I love that. I'm we're planning a trip to France this September, and it was really hard. I don't think Allsauce is making the itinerary just because we have limited time, but Mhmm. That one hurt my heart a little bit. Oh, yeah. I mean, it's like you you probably need to schedule a month, so you can just hit every single month. Right. Right. So hard. Okay. Now let's move into so again, this is probably one maybe you haven't been having, but go back into the the past mind. What's like, a favorite wine and food pairing that you've enjoyed that you'd recommend? Favorite wine and food pairing. I'm always, like, a sucker for, like, yummy and a hotdog. Oh, I like that matchup. Heck yeah. Like a decadent hot dog with, like, cream cheese and Sriracha and all the, you know, like, the toppings. But I would say that definitely. What else? There's always, like, the classics, like champagne and oysters. I I mean, it should be towards the top, but, like, come on. How often do you have oysters and how often do you have a hot dog? I mean I know. Right. Exactly. Exactly. I do kind of like pairing wines with things like like a hot dog, like, typically would be drink maybe with, like, a Rainier, ear, which is fantastic. Like, I I love my book of rain ear, but just having some maybe elevated junk food with, like, a good tasty wine, and it's just kind of one my favorite things in my mind, especially during harvest when you've got some, like, hardcore cellar work going on and you just, like, want to eat something, like, decadent, and then you pair it with a wine, and you're like, this just feels fantastic. Yeah. This feels great. I love that. I think that's so fun. You don't have to be fancy to enjoy your wine and food pairing for sure. It's similar to, like, one of my favorite things to teach people is, like, when I'm teaching wine and food pairing, I, you know, I think a lot of people expect it to be like this fancy dinner or things like that. I'm like, no. I want you to just grab stuff around your house that represent these different food groups, and, like, one of the favorites is, like, the, flaming hot Cheetos. And, like, having that be, like, a representation of spicy, and try that with, like, an off dry or sweet, you know, style of riesling or or just a cleaner and, like, seeing what that's like. And it's like, that could be an amazing pairing. Oh, definitely. For some reason, it just, like, feels good to wash it down with a nice sweet wine or something like that. And also, like, something I feel like that is looked over is also desserts. I love just, like, a dessert wine. Always one of my favorite things. Like, I don't even care what it is, but, like, just having someone put the effort into, like, pairing a wine with a dessert, it just is amazing, and it's awesome. And it's something you don't get to experience often. But feel like it's definitely overlooked. But I love dessert wines. I think they're so good and so tasty. And, like, once they're, like, paired up with even something simple as an apple pie or something with ice cream and, like, pair it with, like, a stuffed hand. Yeah. It's pretty amazing. Yes. I agree. I totally agree. Alright. So our last question, I'm actually changing this up for the first time on the podcast. I usually ask about, like, your favorite bottle under$15, but I'm starting to kind of, like, move away from that because I want to highlight more like, I know it's hard to get a bottle under $15 if you're a small producer and if we're looking at sustainability that, you know, adding all of that in means that you're gonna pay a little bit more. So we're gonna ask a different question. And again, this one I'm like, Oh, wow. Actually, maybe not. I shouldn't have asked this one. But what is, like, a wine that has surprised you? And I did have on the notes. I'm like, lately, but I'm like, actually, Tanya, I'm gonna just ask you for any time in your past. What was the line that surprised you in some way? I would say I mean, I did work at Harvest in New Zealand, and I would say that definitely made me feel better than everyone else with the New Zealand Sauvignon Blanc for a second there. Like, it's one of those places where it is hard to find New Zealand wines in the US, especially high quality. But I had a bottle of Kim Crawford Sauvignon Blanc, and it was actually pretty good. And, like, I was like, alright. Okay. Like, I can stop being such an asshole about this, and it is not so bad. I will admit to that. So I would say that surprised me. I was like, but definitely like Yeah. Yeah. I love it. You're like, hang on. I've had good New Zealand Sauvignon Blanc. I can't have any in this. You have any like, oh, no. Yeah. It's actually pretty good. Pretty quick with that one. I was like, why is this tasting so good right now? I don't I don't know what happened, but it was great. I mean Yeah. Can't knock it. I love it. Yep. You're like, it tastes good. That's what I'm gonna say. And that's what I should do. It should taste good. Mhmm. For sure. Oh, so fun. Alright. Well, we've made it to the end. Thank you so much, Tanya, for chatting with me and and getting to learn more about your wine and your story in wine, wine, and looking forward to having more people try this. Cabernet Franc is delicious. So we'll definitely be sharing with more folks. Awesome. Yeah. Thanks for having me. This was fun. Alright. Sounds good. Have a great rest of your weekend. I hope you enjoyed this episode of the cork and fizz guide to wine podcast. As always, it would mean so much to me that if you enjoyed this episode, that you would rate it and maybe even leave a review if you have a chance. Also, if you know a wine lover in your life that would enjoy this and would enjoy learning about Essio wines, please share it with them. Now, I highly recommend trying Tanya's wines if you can. You can purchase them directly on her website. You can go to seowines, that is esjawines.com. Use code corkfizz, that's corkfizz24 for 10% off. And her bottles are really affordable. The wines are all between 20 to $33 a bottle. There's a great selection. Honestly, I would just, like, grab all 6 and give them a try. Like, why not? Make yourself half a case and support a small winemaker out here making some really delicious wines. The Cabernet Franc is wonderful, and I'm a sucker for Roussanne, so you know I'll be looking for that wine, and especially the orange version to give it a try. Okay. In next week's episode, I'll be sharing my favorite chillable red wines. Now what makes a red wine chillable? Guess you'll have to listen to find out. Thanks again for listening. And if you wanna learn more about wine, come follow me at corkandfizz on Instagram. And if you're interested in exploring new wines and maybe even getting a chance to talk to winemakers like Tanya on Zoom during a live call, come join my virtual tasting club, The Court Crew. Right now, you can join your first event absolutely free using a class pass. So head to corkandfizz.com/freeclass pass to get yours today, and then you'll get an email that will allow you to sign up for any of my upcoming court crew events. Cheers.