PBS KVIE, Abridged, Mike Dunne

Several other Asian members of the state’s wine trade are sculpting wines specifically to accommodate the freshness, spiciness and complexity of Asian foods.

San Francisco Chronicle, Jess Lander

Greg La Follette, donning a headlamp over his thick, white hair and signature mechanic jumpsuit, is rummaging through what appears to be a large bush but is actually a 122-year-old grapevine.

Host, Jim Duane

In this episode, we have a conversation with Greg La Follette of Marchelle Wines. We discuss Greg's extraordinary journey from nearly becoming a professional bagpiper and priest to becoming a celebrated winemaker renowned for his expertise in mouthfeel and Burgundian techniques.

Vinepair, Keith Beavers

To say this wine is cool is an understatement. It’s extremely cool! Sourced from American ancient vineyards planted in California in the late 19th century and made from Carignan and an almost extinct French grape called Monbadon, this wine is a testament to our nascent wine culture.

GuildSomm.com, Jeff Siegel

Greg La Follette, who makes Colombard at Marchelle Wines, says “I don’t think you could have had the modern California wine industry without Colombard, since it was so widely planted in the 1960s. It needs to be known as more than the lowly, much-maligned Colombard grape.”

Napa valley Register, Dan Berger

When I decided to create a philosophical statement by making a tiny amount of bone-dry Riesling from a great vineyard, I needed a great winemaker. My choice was a man who rarely made Riesling, but who is one of America’s best winemakers.

Lodiwine.com, Randy Caparoso

When I met the West Sonoma Coast-based winemaker Greg La Follette some 25 years ago, the first thing that struck me was what a bundle of contradictions he seemed to be.

Host: Adam Huss

My guest for this episode is Greg La Follette. Just when you think you know something about wine, you meet someone like Greg. Talking with him about wine is like having the sun rise suddenly while you’re walking a path at night with only a flashlight.

Washington Post, Dave McIntyre

This Rhône-style blend of cinsaut, zinfandel and carignan hails from the Mokelumne River AVA of Lodi. The zinfandel gives it a decidedly juicy American accent. The savory flavors and velvety texture call for hearty meals, such as a Thanksgiving dinner. (3.5 out of 4 stars)