I'm Levy Dalton and this is all drink to that where we get behind the scenes of the wine business. Oh, Mark Vossick shares a little bit of a long career and perspective in making Oregon

Pinotoir at his winery Saint Innocent. He also brings a little

wine with him and a bit of rain which you may notice in the background of this

interview. So we welcome Mark Philosophy to the show.

Thanks for taking the time.

It's my pleasure.

Thank you.

Great to see it.

So you have a winery in Oregon called St. Innocent.

She started in 1988.

Why don't you tell us a little bit about how that came about?

Well, I moved to Oregon in 1980. I was in a different career at that time, but I've been drinking

wine for a very long time. My father discovered

wine when I was about seven at the same time my mother discovered decent food. Before that

she just burned pork chops and my dad drank martinis.

It was not something that I was particularly interested in either aspect of it.

But they met a couple who had traveled extensively in Europe.

The woman was an accomplished French cook, and they became best friends.

And at about that same time, my mother had an opportunity to go to a retreat center essentially up in Wisconsin,

which was where I was born and I was actually born to Detroit, but I basically

spent all of my childhood in Wisconsin.

And the retreat center had brought in a master chef from the cortumbla

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