an auspicious era, mark beringer on 140 years - name plate etching

A few years ago, a man named Jacob Bellinger left Germany on a ship bound for the United States and arrived in New York for Northern California and Napa Valley.
He is an apprentice and owner of the basement in Berlin.
Although he did not seem to have financial difficulties at the time, the German land was limited and the ability to grow wine was not optimal.
It was necessary for him to choose to start the adventure, though not terrible.
Look, he's the second son.
The second son of the 1800 s was always second.
Almost like an afterthought.
In the first year of making wine, they produced 40,000 gallons of wine.
Jacob did not make him a second son, leaving him unable to help the Bellinger vineyard become one of Napa's longest-running wineries.
He was very nice to stand in the spotlight and was happy to finish his work in the shadow of his brother Frederick.
To be honest, they are all crucial to the success of this adventure.
One is to make money, the other is to create and build.
In the first year of making wine, they produced 40,000 gallons of wine.
Mark Bellinger has just finished his first year of wine-making with the same name, and he is fully engaged in Bellinger's business.
Today, I met with him to discuss 140 anniversary, his winemaking life brought him to this moment in time, and how his second year as chief winemaker of the brand developed.
The Rhine House pulls into the driveway of Beringer Manor and is first taken away by the main house known as the Rhine House.
Surrounded by trees with rich wine history and stories.
This huge Yard, located in front of the House, is a magnificent Tudor dynasty, a wealth statement that I couldn't understand in the time I built it.
The Tudor dynasty was built for Jacob's brother, Frederick, who was given the wealth of the family.
From the rich luster of hand-carved wood to the decoration of stained glass, the magnificent attention to detail, the house was a veritable palace in those days.
Jacob has a much smaller house, now known as the Hudson House.
When I was moved by the situation of growing into a brand of the same name, so many ideas came to my mind, but nothing to do with brands representing brands of the same name.
Later, fate took a radical turn and became the chief winemaker of the above-mentioned company, reconnecting with your history, while laying the foundation for a powerful new era of winemaking.
This is the kind of character you don't expect the legendary heir to history.
When Mark greeted me, I was fascinated by his down-to-earth, friendly nature.
This is the kind of character you don't expect the legendary heir to history.
We visited the house on the Rhine, behind the ropes, all the way to the second floor.
You can learn how his family lived so many years ago.
From the nursery to the owner, there is no charge and the decoration is impeccable.
Many rooms have become wine friendly, whether it's a tasting room or a meeting room, but you can still feel the presence of family members a few years ago.
We moved to the place where we started wine production, the barrel room.
The barrels here are the original barrels that Jacob has worked.
I can feel the history they have.
One had a missing nameplate on it and when a timber worker was in his 70 s they had given it to them.
Sadly, it never came back.
Next to that barrel was the original media used to make wine, along with photos of Jacob and his brother.
There shines the exact Beringer nameplate lost many years ago.
Looking up at the ceiling, I was amazed at the building at the time and asked.
The wood above us is made according to the hull.
Our goal is to keep water tight.
This is one of the first structures to use gravity to push wine down from the top to the barrel.
The grapes will be transported behind the building by horse and carriage, and the crushing will start from the floor above.
As reported in the media, wine will be directed to the huge barrels below, reducing labor demand while improving efficiency.
The delivery location is on the top floor.
The second floor is the fermentation room leading to the ground floor, which is the storage room.
It's fascinating to hear how early the Bellinger family was using these technologies.
This is the most advanced brewing process before 140.
In 1992, he found a job in darkhorn.
It was a 15-year adventure.
When Mark was young, I asked him about his interest and took him back to high school to deal with his journey.
At that time, his love for music, especially the trumpet, earned him a scholarship --
Qualified to perform a symphony in Cal State.
Because he was a jazz musician, the Symphony did not resonate at that time.
This combined with the final choice had an impact on him.
When faced with such a big decision, he did what any young man would do. He balked.
Instead, his wine tour began in little Santa Rosa for a whileCollege.
There are a few elective courses left. He took several grape cultivation classes and was attracted.
He established the background of grape cultivation and later transferred to Fresno, where he received a degree in wine and a minor in chemistry.
Later, he worked with his uncle, Roy Raymond Sr, at Raymond's Vineyard
And his cousin.
The work will carry him and his knowledge from 19851990.
Whenever, on weekends, in the summer, he works there from harvest to crushing to bottling.
It was a way to take him away from Bellinger, who is now the owner of Nestlé.
Instead of looking back at the world of companies his eponymous company now owns, he looks for jobs as much as he can.
He found his way home.
He went to school with several duck horn children and his roommate Alex Ryan in Fresno (
Current President).
In 1992, he found a job in darkhorn.
It was a 15-year adventure.
Magical Years
Some of the best wines and new brands were created during this time, including Paraduxx, bait and immigration.
In 2006, he began consulting and then made a short GM, neither of which had the appeal of making wine.
"I think I finally have a resume to go into the door to do this.
"Although returning to Bellinger is not his goal (
Where he put the shelves in high school)
He inquired around, and the more he talked to the insiders, the more he learned.
Bellinger is still a company to a large extent and has a unique position in brewing wine.
The winery, which has more than 140 years of business, is owned by two companies and several individuals, during which the winery produces wine in line with only eight winemakers.
Is this the temptation of a famous winery, the magical figure involved in the process, or is it just good luck to make Jacob Bollinger the first winemaker and his great grandson the eighth winemaker?
I don't know about you, but I'm a romantic person. Truly.
My opinion is that these three are fate to some extent.
This is a marriage of fame and fortune.
While Mark did not start his life with a single goal of making wine or making wine for Bellinger, he found his way home.
He interviewed seven different departments.
Not only did the process let him know that it was a good choice, but he also had the ability to succeed there.
He also felt that he had made money.
Mark said: "I think I finally have a resume to go into the door to do this . " He reviewed his journey.
This is the auspicious rebirth of Bellinger on the occasion of his great-grandfather's 140 th birthday.
When his children were young, he showed them how hard he worked as a single father.
"In this industry, I have to go out and find my own way.
What I have always wanted to teach my girl is that nothing is free.
"Mark reflected.
"When they were young, I had a DVD player behind the car and when we went to the Vineyard I would put a movie.
They tasted the grapes with me.
"We are standing in the cave now.
The huge caves were originally dug by Chinese immigrants by hand with picks and shovels, and the soil was transported out with wicker baskets.
It is cool, the light is good, the temperature is perfect for storing wine, especially in 1800 seconds where it is impossible to refrigerate.
I was surprised by the experience.
The history of wine is amazing and unparalleled.
This is the auspicious rebirth of Bellinger on the occasion of his great-grandfather Bellinger's 140 th birthday.
"This is what I have been curious about driving him here.
"I asked Mark Bellinger how he was going to leave his mark.
"I don't know yet.
I'm still learning where the light switch is.
Jacob Beringer, his ancestor, said: "If you could speak to him now, what would you say to him?
"He needs a bit of time," I think the main thing I 've been thinking about is what gives him the vision to come here.
What's going on in this area, this area was nothing at the time.
It was a stone used as a pasture.
Many cows.
Wild West is a novelty.
I was always curious about what drove him here.
It is a very good thing to do wine here.
In this sense, he is a true pioneer.
Mark reflected on his business for the past 31 years and how he remained enthusiastic, "the greatness of making wine is that it is different every day.
I can taste wine or work in a vineyard.
We are still tasting and mixing, ready to open the tank so there is a place to put new wine in the fall.
"In the 140 s of an ongoing winery, the eighth winemaker was already a legend because Beringer's name was in the brewing field.
The combination of the two is the beginning of the auspicious era. . .