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Kevin Hamel

The only down side to native yeast fermentations that I've experienced is that yeast reps don't take you out to lunch any more. Of course, if you tell barrel reps you're not into new oak, you don't get invited on trips to France either. But we still have cork... ;-)

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I'm hunting the Leon Trotskys, the Philip Roths, the Chaucers and the Edith Whartons of the wine world. I want them natural and most of all, I want them to speak the truth even if we argue. With this messiah thing going on, I'm trying to swell the ranks of those who crave the differences in each vintage, celebrate nuance and desire wines that make them think, laugh, and feel. Welcome.

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