Rob’s philosophy that “Wine is not an athletic event,” still holds true to this day. The goal is to make “pure wines of character that pair well with cuisine.” Rob believes that wine should not be a “quick study,” but rather, sneak up on you, seduce you, and evolve in the glass and in the bottle.
With a solid belief that artisanal winemaking begins with the care of the land, Rob, along with winemaker Jeff Virnig, quietly converted their vineyards to organics beginning in 1991. As they honed their craft, they slowly and methodically developed biodynamic “whole farm” practices. Rob and Jeff adopted methods that not only produced wines of individuality, but also left a minimal footprint on the land.
Looking beyond the vineyard, Rob Sinskey and the crew of RSV have taken a leadership role in reducing their carbon footprint by generating 75% of the energy used at the winery through solar photovoltaic installations and the brewing of bio-diesel, made from used restaurant oil, to power their trucks and tractors.
Rob Sinskey believes that the goals of making luxuriously elegant wines and farming with earth friendly methods are not mutually exclusive. Rather, he has found that caring for the land and conscientious business practices have helped to define the well-crafted wines of RSV.
I ventured north to NAPA to the Robert Sinskey Vineyards for our recent FoodieChap chat. Over some rather delicious Sinskey vino we talked wine notes and music notes and how both will soon come together at the 2014 Outside Lands Festival (August 8-10) in San Francisco’s Golden Gate Park.
See you at Outside Lands where music and the smell of good food will fill the SF air as wine flows and rocks your world for 3 days this coming weekend.
Enjoy the chat and check out the wine notes below.
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