Winemaker David Vergari Talks Pinot Noir, Cabernet Sauvignon, and....Armed Guards?

by Brad Prescott

Sometimes there are people you encounter in life who, the minute you meet them, you think "This guy has a story to tell and I bet he tells it well." David Vergari is that guy. A veteran winemaker, David launched his own eponymous label, Vergari Wines, in 2003. He recently sat down with IntoWine to share with us his evolution as a winemaker and, most interestingly, the stories "behind the wine".

You founded the Vergari Wine Company in 2003. What inspired you to strike out on your own?

It happened in two ways: gradually, then quite suddenly. I'd been thinking of making my own wine for several years before taking the plunge in 2003. It dawned on me that it was time to see if I had the stuff to make quality wine with no one to answer to but myself. Wines that I made previously at other places were well-received and garnered some pretty decent reviews. Could I do better without someone meddling in the process or having to compromise? It was an itch that I had to scratch.

Pour with Confidence! Since 1990 The California Wine Club has featured the best of California’s small, artisan wineries.

Each month features a different winery and includes:

- Two bottles of limited production, award-winning wine
- Entertaining and informative 12 page club magazine, Uncorked
- A 100% satisfaction guarantee
- An opportunity to reorder your favorites at up to 50% off normal retail prices

$35.95 per month, plus s/h. No membership fees, no commitment.

Visit www.cawineclub.com to learn more.

How did your experiences at Joseph Phelps Vineyards and Rutz Cellars help prepare you as a winemaker?

Working at Phelps was huge. I'll never forget the first interview with Damian Parker, the head of production as well spiritual leader and athletic director (just kidding on the last item, folks). The first thing he said was: "You're over-qualified!", which had a ring of truth. I had a good education from UC Davis, several internships, and looked competent on paper, but I needed more seasoning in the cellar to become a winemaker. I mean, how does one understand the process and earn the respect of the crew unless you've done it yourself? He put me to work dragging hoses, running swing-shift on the bottling
line and permitted me to be around more varietals than you could imagine. I told Damian during our interview that I wanted to be in a place where I could see the grapes arrive and eventually leave as bottled wine and we accomplished this at JPV. It was a great environment.