|Mt. Audobon Colorado 1984, photo credit Jeffrey Z. Gilbert|
|Los Padres National Forest, California 1975, photo credit Kevin Bacon|
|Damon, running the catering show on the USS NJ with Kathy & Sunny, 2001.|
|At Vail. Jake, me, Sean, Tim, Eric & New Guy|
|Union Station LA. All aboard the Surfliner.|
Complete event schedule description, click here.
|One of the pool complexes at Bacara. Nice. |
They have 311 rooms, some of the Casitas go for $10,000 per night!
|Courtyard of Bacara, Damon in 2014, pre-fatherhood, behind are the areas where some of the |
seminars and most of the wine was staged from.
|Bacara Resort as it sits on the Pacific, just north of Santa Barbara|
|The Goodland. You can check out anytime you like, but you can never leave...|
|One of the large format embossed logo wines for the Silent Auction|
|Samantha & Brandon, all set and ready for the Industry Dinner.|
|I was dying to sit by the pool with a nice Pinot. Patience.|
|Frank and his partner Gray Hartley also make delicious wines under the name Hitching Post|
|Frank Ostini on the left. The crank in front raises and lowers the grill.|
|A great rig for off premise grilling. Not a bad spot to work either!|
|Saturdays Grand Tasting|
|Future Rock Star of Pinot Noir? Gannon Miele, so cute!|
A late addition to the blog post, for posterity. My very good friend Mat who is a excellent winemaker in the Russian River Valley, and he specializes in Pinot Noir, had schedule conflicts and couldn't make it to WOPN this year. Yesterday he told me about one of his favorite wine critics who is called the HoseMaster of wine. The HoseMaster was invited to WOPN this year, and here is what he said about the production aspects of the event:
"World of Pinot Noir may be one of the best run events I've ever attended. From my perspective, that of an attendee, everything ran seamlessly, from the small seminars to the grand tastings to the dinners. I know how hard that is to do. Imagine wrestling with more than 100 wineries each day, co-ordinating the service of a bunch of sommeliers (I think the proper phrase is "a mixed case of sommeliers," or "a caravan of Coravins", getting the resort kitchen to perform on time, create the right menus, have everything set up and running on time, and make it seem like you're enjoying it. If I wore a hat, I would tip it to Damon Miele, and the rest of the people involved."
Couldn't be prouder of you Damon, that dude is a harsh critic, read some of his comments about the wine...