Welcome! VineCrowd is joining with a handful of boutique wineries to offer consumers the opportunity to get to know and purchase from wineries to which they would not otherwise have access. And as our first offering, we are proud to present winery partner, Two Mile Wines. Two Mile Wines, voted the Bay Area’s best winery by the San Francisco Chronicle, is a small urban winery in the East Bay area of California, that follows a tradition of crafting their product in limited quantities for quality and character. To introduce this artisan wine to the VineCrowd community, Two Mile has agreed to offer their finest vintage at an unbeatable deal exclusively to our friends and family!
Last week I was able to sit down with Two Miles’ owners, Adam Love and Adam Nelson, and chat over a glass of their incomprable sangiovese.
JK: Can you provide readers with a little background on who you are?
AN: Sure. I’m one of the founders of Two Mile Wines, a small winery in Oakland, CA. I came to this business from the love of food, friends, and connection. The wine industry has become so polarized between the worlds of glamor and commodity that I wanted to build a company which promotes the respect of wine for its craft, origin, and tangibility. Communities need to find more ways to shorten the food-chain and make good products sustainably. But the wine business has become the “Napa Dream,” where retirees build palatial estates and create more distance from the people who just want a good bottle of wine, while most of us just buy an affordable bottle from some distant, unknowable source. In the end, it’s an agricultural product. It’s food. It’s not a about social status — it’s about society — coming together to eat food and drink wine made by people we know. So we put a winery next to the people drinking it, and invited everyone to participate. To un-distance. To get their hands dirty and have a conversation which isn’t about some distant dream-life but instead about enjoying where we are right this very moment with our friends and family and food.
AL: I’m Adam too. I am a husband, father, friend, PhD environmental scientist and thoughtful food consumer. I’m also the winemaker. At Two Mile we sell primarily locally and choose organically farmed grapes as often as available to us.
JK: What was your first job?
AL: Depending how far you want to go back…but I was a bank teller during my first summer in college.
AN: I worked as a tech in a live theatre when I was young, and eventually ended up in technology. The winery doesn’t pay my bills, so I still work in technology and appreciate getting to pull weeds, crush grapes, and help solve the day-to-day problems winemaking always brings.
JK: How has the wine industry changed in the last 10 years?
AL: I think the best change has been the increased acknowledgement of growers.There has also been significant confusion in the marketplace about “sustainable” winemaking practices. As a consumer it is hard to know what is greenwashing and what is thoughtful sustainability practices.
AN: The economic changes have been significant, and have been the most defining of our 8 years of winemaking. It’s been painful, although I expect less so for us than for others, given our mostly local focus. My feeling the past 3 years is that the business has become more of an import-export game, as more US consumers buy imports, and a vast amount of small wine now gets sent to China. It’s the opposite of what I would hope for, where bulk wine is arbitraged and the resulting bottles come from a complicated industrial system. On the positive side, it does seem that more states are opening up to direct shipments, which while still shipped are shipped to closer destinations with fewer middle-men.
JK: Any general comments, observations, predictions about the industry?
AN: A lot of wineries are going under. More will before it’s over. Wineries will continue to earn business however they can, including, like Adam said, greenwashing, fancy labels, and unique production techniques. I don’t see the day where people buy wine from somebody they know coming anytime soon, but the spread of good wineries to every state and country certainly could do that. I expect more techniques from the beer industry to be used as American’s develop a new favorite beverage, for example, filtration marketing, dating, packaging. The one incredibly positive part of this is unbottled wine — like we do with kegs, there’s no need to bottle a good wine to be served in a bar.
JK: When you’re not drinking one of your own wines, what are you drinking?
AN: Other local wines made by people I know, like Eno, Blacksmith, or Donkey and Goat. Pretty much any Pinot Noir from Sonoma Coast or Mendocino — it just doesn’t get any better. Navarro continues to make crisp, cool whites like nobody else.
JK: What’s your favorite place to grab a bite out?
AL: Gioia Pizza (in Berkeley).
AN: I love the Vietnamese food in the Bay Area. Somewhere in Little Saigon like Bodega Bistro (San Francisco) or from a cart in Oakland.
You don’t want to miss…
Two Mile 2007 Dry Creek Sangiovese at 40% off and free shipping.