Issue link: http://www.e-digitaleditions.com/i/748197
when the lightbulb went off in regards to wine? A certain gathering, a certain wine, a certain pairing that made you realize that you had a passion about wine and wanted to take the fur- ther step of wanting to produce your own? DB: It wasn't one specific memory, but more the combination of all the times I had spent with my best girlfriends gathered around a table and drinking wine. My real honest foray into wines was Pinot Grigio with my girlfriends on Sunday afternoons or early evening weeknights. We also drank a lot of Rosé. I remember buying Santa Margarita at Trader Joe's for $7.99…and now its $26 dollars—insane. CM: Please tell us about the label design. DB: I found my grandfather's crest and brought it to amazing ar tist Shepard Fairey. I wanted a gentleman's business card design, which is counterintuitive for Pinot Grigio because it's so feminine. Most of the people I know who drink Pinot Grigio tend to be ladies. But if the design is more masculine or at least neutral, I thought that maybe it will be some- thing that doesn't turn off men, or something that you can present as a housewarming gift that's really classic and clean. I hope Shepard and I really achieved that. CM: If you're somewhere where your wine isn't available, what are your go-to wines? No need to name names: we're interested in vari- etals/flavor characteristics. DB: I'm obsessed with Beaujolais. And the St-Émilion region. I have loved Argentinian wines and Italian wines. But I am defiantly roaming France right now. CM: Aside from wine, any thoughts and/or comments on visits to the Monterey Peninsula? You were here for the 2016 Pebble Beach Food & Wine, but do you visit otherwise? If so, what do you enjoy about the area? DB: We recently launched our new rosé this past summer at Pebble Beach Food & Wine. I love going to the Carmel tasting rooms and working on new and fun food pairings for the collection. I have spent time at the vineyard as well as the Jackson family estate in Sonoma. You must spend time in the places you work. It brings a better understanding and inspiration as well as a personal connection. CM: What's next for Barrymore Wines? DB: A red for our label. I know that Merlot is something I have really been exploring; although it is still not on trend, I love it. I also love Lambrusco and a sparkling Rosé to comple- ment our latest varietal. Barrymore wines can be tasted and purchased at the Carmel Road tasting room on Lincoln between Ocean and 6th in the Pine Inn in down- town Carmel. To learn more, call 831/624-1036 or visit online at www.carmelroad.com. 112 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 6 "Drew has no formal wine training but she can highlight and communi- cate a flavor profile she wants to incorporate." Winemaker Kato says. "This is a passion project." Photo: Brooke Duthie Photo: Blake Bronstad