Recently I had the opportunity to attend one of Sommelier Christopher Sawyer’s first Somm Sessions, an intimate tasting experience with winery owners, at Feast It Forward in Napa. After the tasting, Gary Lipp of COHO Wines graciously allowed me to ask him questions about his winery and wines. Below are his answers in his own words.

What is the history and story of COHO Wines? Why did you choose the name COHO?

I started COHO in 2002 with winemaker and former COHO partner Brooks Painter. The goal was to produce balanced, supple wines, priced to be relevant for the market. Both of us had been working for other California wineries since 1980-81 and wanted to use the expertise we had acquired into producing our own wines. The name was inspired by an old Celtic legend, “The Salmon of Knowledge.” It is about the wisdom to do the right things in the vineyard to promote the long-term health of the soils and all the creatures with which we share the vineyards.

What do you think makes COHO Wines different than other wineries in the Napa Valley?

Our approach to extended maceration, post-alcoholic fermentation is a bit out of step with many of the highly regarded wines produced in Napa Valley. It has become popular to leave the wine in contact with the skins and seeds for two to four weeks, drawing out color, tannin, and varietal character. At COHO, we are pressing the wines six to eight days after the completion of the alcoholic fermentation. I feel we achieve all the elements we need without the density.

How much wine does COHO produce? How many wines and what grape varieties?

The biggest crush we had was in 2012 and we made a little more than 5,800 cases. The last few vintages due to the loss of some vineyard (some our choice, some the vineyard getting a lot more money per ton) we are making between 2500-3000 cases. The current wines we produce are Pinot Noir, Merlot, Cabernet Sauvignon, and a red blend comprised of Cabernet Sauvignon, Merlot, and Petit Verdot.

Do you have a favorite grape variety? If so, why?

I guess it would be Merlot, but Pinot Noir is a close second. As to why, it is two-fold. Firstly, I love that when grown in the right conditions, Merlot can have the structure of Cabernet Sauvignon with more finesse and elegance on the palate, displaying blue and red fruit flavors. The second reason is that in the United States, Merlot is still a stepchild. Many consumers and some retailers do not want to hear about it. As a producer of what I consider an exceptional Merlot, I love the challenge of changing their minds and delighting the palates of those that do appreciate how delicious a Merlot can be.

What are your favorite vineyard sources in the Napa Valley and why?

All the vineyards with which COHO sources are in the cooler-climate areas of Napa Valley: Coombsville, Los Carneros, and the hillsides southeast of downtown Napa. I love the spicy flavors and aromatics, and resolved tannins are characteristics of the cool climates in which our fruit grows.

Do you have a wine club or allocation model?

No. With only four wines, there is not enough choice to make for an interesting club. Instead, we send newsletters several times a year that offer our new releases to our direct customers.

Tell us about Feast It Forward and why you decided to become a partner.

Feast It Forward has so many interesting components: a nice lineup of wineries, a cooking studio that broadcasts on their internet station, lots of music, the charitable component, and a fun place to enjoy it all. Also location, location, location: being across the street from The Oxbow Market in Napa has the potential to expose our wines to several million visitors per year.

In addition to Feast It Forward, where does one find and purchase your wines?

COHO wines can be found in fine wine shops and restaurants in fifteen markets around the country and directly from us through our website.

Are there any new wines on the horizon?

I hope to revive a second label wine that we produced in 2012-2014 called Old Poodle Dog. The Old Poodle Dog is named for a notorious San Francisco restaurant of the same name that dates to the city’s Barbary Coast days. We made a Cabernet Sauvignon using the fruit that did not quite fit into the other programs. The wines were very good and would sell quickly. Unfortunately, because of the small harvests in 2015 and 2016, there was not enough fruit to pull from the COHO wines to make any. By 2017, prices for Napa Cabernet Sauvignon grapes have gotten too expensive to make the wine. I am searching for appropriate vineyards and a winemaking facility outside of Napa where we can revive Old Poodle Dog again.

How do you envision the future of COHO Wines?

In 2014, Phillip Carollo-Titus began making the wines, giving us access to several new, exceptional vineyards that are already elevating the quality of the wines. The other side of it, though, is that the price of quality fruit in Napa Valley continues to rise. As a small winery that tries to keep our retail prices accessible and reasonable, I have decided to reduce the total quantity of our wines to be able to pay my growers and not bust the bank. However, I really like the quality of what we are producing and am convinced that our friends will continue to enjoy the wines we are offering.