2023: retrospective

what in the hell was this year, amirite?

This year was a surprise in the best way possible. There were so many “I can’t believe this is actually happening” moments.

At this time last year, I was laid off from my fancy pants startup job and staring down a crossroads: either continue to pursue being a Customer Success Manager and make $$$ doing so or truly pursue a career in wine and see where I end up. I chose the latter and I couldn’t be happier.

To keep things 100, I’m on my third career path right now. Fresh out of undergrad, I started out as a teacher, then pivoted to being a flight attendant, and now I’m working in wine. I kind of stumbled into wine after leaving the friendly skies in 2020 (that is another story for another day). Three years ago, I was working at a local wine shop as a retail associate, learning as much about wine and the industry as I could.

Three years later and here I am, buying for and managing a ~1000 placement program, deep in the throes of WSET Diploma, and regularly teaching wine classes.

un-fucking-real.

I could go on and on, but I’ll keep it brief and share some highlights of this year

2023 highlights

• choosing to make a career in wine

• flx riesling camp

• did a french-english translation for wine & hip hop - burgundy & grilled cheese

• mentored a fellow roots fund scholar in beginning french before her move to burgundy

• the silent auction where the atl wine community raised enough $$ for me and marvella to pay for wset diploma 🥲🥹

• poured mcbride sisters wine at the james beard awards reception

• attended a fabulous in-home dining experience thanks to chef pat pascarella + the porchetta group

• attended a pasta making class

• when we gather @ vinoteca

• got a job as a wine buyer/manager

• saw death cab for cutie/the postal service live in dc

• had my first birth year wine

• attended so many bottle shares + made memories

• met so many of my wine heroes

• made new friends + deepened existing friendships

I’m probably missing a bunch of things in there but this year has been pretty incredible and I’m thankful for all of it.

a few wine highlights

Instead of blasting your inbox with recommendations for NYE bubbles, here are a few wines I had for the first time this year that have made an impression on me:

2022 Xanadu Vinework SBS

So, I went to a little happy hour with Glenn, the winemaker at Xanadu, and the distributor. What probably *should* have been maybe a 1.5hr meet & greet ended up being a 4 hour discussion of super nerdy viticulture and vinification topics from me and Marv, questions about Margaret River, and swapping funny industry stories. Truly an evening to remember. I’m forever grateful to Glenn for answering our questions and dealing with us talking about “the book” (the D1 text). This evening was the basis of my understanding for a lot of viticultural and vinification processes.

This wine is outstanding. A Bordeaux blend from Margaret River, perfectly balanced with the acidity and greenness of Sauv Blanc and the honeyed weightiness of Semillon. This wine is one of the first wines I brought in to diversify the program I’m managing because Australian wine deserves more space in our market.

2021 Mary Taylor (Pedro Gonzalez Mittelbrunn) Castilla y León

I love this wine because it’s unexpected. Prieto Picudo is the grape, native to León. Mittelbrun contributed to the grape’s revival in commercial production, which you can read about here. You can also learn about rastra, the pruning method specific to this area and these grapes.

It’s smoky, meaty, earthy af, yet totally gulpable and approachable. I have introduced so many people to this wine after having tasted it myself and it’s been flying off the shelves ever since. Also, Mary Taylor everything always.

1987 De Loach Vineyards Estate RRV Zinfandel

I bought this bottle off of winebid just for funsies because I’d never had a birth year wine. My expectations were low considering that 1987 was a poor vintage for most of the winemaking world, save California. But this wine was absolutely gorgeous. Layers and layers and layers of flavour. Glad I opened it when I did.

NV Mouzon-Leroux “L’atavique” Champagne

This was a discovery at a Skurnik trade event. I immediately ordered this and the rosé de saignée for the shop after tasting them both. A biodynamic champagne - a feat in and of itself - that is balanced between structure and fruit. I couldn’t ask for anything more. It’s red-fruited, slightly floral, slightly spicy, and all around delicious.

Thanks for joining me on this journey! I hope 2024 treats us all well. If you have anything you’d like to see from me in this space, please let me know! I’m aiming to have paid subs up by the spring, so there will be more things to come!

Cheers to a new year,

- j