I'll drink to that where we get behind the scenes of the beverage business.

I'm Levy Dalton.

I'm Erin Scala and here's our show today. Let's Larry Stone of L.S.

of Lingua Franca, the winery in Oregon, and also L.S. Vineyards, his property there

as well.

Hello, sir, how are you? Fine, good to see you. Welcome back to the show. Thank you I'm pleased to be back.

So the last time you're here we talked a lot about growing up and then your academic career and then

moving into restaurants and working as a sombier when there really weren't that many round and then kind of progressing on a changing scene from the 70s and the 80s.

But one of the things we didn't talk a lot about is how you also got involved with

winemaking itself instead of just serving wine and restaurants you really

decided to be hands-on and one of the first examples of a sombier who was like

you know I also want to have my own wine project,

at least an American Sommeier.

Yeah, I did that starting in 93 with,

when I moved to California,

I really loved working with vineyards. In fact, when I started to explore what I could do, I thought I'd, I realized that I could buy grapes and I could make wine in a custom crush situation at another winery and have a good

winemaker kind of oversee what I was doing and help me. But basically it would be my decisions

when to pick and buy the fruitware to get them and source them and that evolved into Suritas.

And I made the wines for a while first at Busheen, for early days at Busheen and then at Kathy Corresen's place and then finally at the Coppola

winery and these wines the Serita wines were pretty good. I mean I had very good

sources I think the Cabernet Franc source I had was really great and I was able to make some excellent

Cabernet Frant. The Merleau was excellent too, but it was a little bit more structured than the

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