- Q & A
Mike Sinor and Nathan Carlson became friends after frequently crossing paths in the Edna Valley region of California's Central Coast. They now come full circle, back to the Fossil Point estate. Their expertise is instrumental in achieving the rigorous standards of quality and artistry.
Mike's first wine industry job was at the Fossil Point/Center of Effort estate. Over the past 15 years, he has dedicated himself to the mastery of Burgundian varietals earning some of the region's highest ratings along the way. His continual quest for knowledge has taken him to France several times where he gained immeasurable insights from some of Burgundy's top producers. At Fossil Point, Mike guides the stylistic direction of their wines.
Nathan's winemaking experience in the Edna Valley spans more than 12 years. He has also made Pinot Noir in Santa Barbara County, Carneros, the Sonoma Coast and Oregon's Dundee Hills. His work with wine industry technical leaders has forged close ties with winemakers around the world. At Fossil Point, Nathan oversees the winemaking operations and manages the estate.
Fossil Point is owned by Rob Rossi and Bill Swanson. Rob, an entrepreneur, architect and winegrower, is the founder of Rossi Enterprises in Avila Beach. He is a Vietnam veteran of the U.S. Navy who graduated from California Polytechnic State University at San Luis Obispo with a degree in Architecture. Rob, a member of the Cal Poly President's Cabinet, has multifaceted interests emphasize historic renovations and reuse projects.
Bill is Chairman and CEO of Raytheon Company, a Fortune 100 leader in aerospace technology and innovation. Bill graduated magna cum laude from California Polytechnic State University at San Luis Obispo with a degree in Engineering. Bill is on various public and private Boards including the Cal Poly Foundation. Sounds like a good foundation for making great wines to us.
This selection is a classic cool climate Chardonnay. It exhibits the typical complex nuances from grapes that hang on the vine longer. Nothing smacks you in the face here, yet the flavors and textures gradually swirl around the palate in endless array of flavor. Tangerine and green apple mixed with vanilla and quince to give an endless invitation for more. A perfect foil for scallops in an orange aioli.
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