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John Pina has been managing Napa Valley and Sonoma vineyards for more than 44 years. He knows and understands the diverse topography, unusual terroirs and nuances of climate around wine country better than anyone. John recently described The Three Coins Vineyard as one of the most unique, temperamental and challenging vineyards he has ever managed. The terroir and climate here can be especially demanding, but the payoffs at harvest time are grapes with a very special flavor and unique character not found in other vineyards. His passion, expertise and uncompromising attention to detail are the first step to crafting award-winning wines. Three Coins is one of the premium brands of Lawer Wines. They source grapes from many of the best vineyards in the state. Their winemaker is Larry Levin. At 22, he was named winemaker at Dry Creek Vineyards and became the youngest winemaker in the nation. Eighteen years and thousands of medals and awards later, Larry's winemaking expertise has been enlisted by vineyards throughout California and Washington and as far away as Australia, New Zealand and Chile. Prior to joining Lawer Family Wines, Larry was Vice President of Winemaking for Icon Estates, formerly Franciscan Estates. He joined Icon Estates in 1998, to focus on improving wine quality and major vineyard improvements for Franciscan Oakville Estate and Mount Veeder Winery. While at Icon, Larry worked with the winemaking teams in Washington, Australia, New Zealand and Chile. He also worked closely with Agustin Huneeus on the development and winemaking for Quintessa, one of the most sought-after wine in California. Larry Levin's winemaking reputation and credentials are your assurance that every bottle of Lawer Family wine is a unique expression of our family's dedication, hard work and experience. His wines have graced the cover of Wine Spectator, and regularly featured in their Top 100 Wines of the Year list. Our selection features very complex nuances of Asian pear and stone fruit with swashes of vanilla and spice. Try with seared scallops in a light curry sauce. February Vintners Series Newsletter (.pdf)
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