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Steve Brooks is a gem. Really, he is. Last Saturday I had the pleasure of barrel tasting the Trust Cellars wine club cabernet sauvignon and I’m not sure my senses have recovered yet. I can hardly wait for it. Of course, that is part of the allure of wine: the anticipation. Waiting while berries ripen, waiting while juice sits in barrels magically transforming itself, waiting for the winemaker to decide to bottle, then waiting again for the wine to be released. The thing is, my waiting doesn’t stop there. And with Steve’s wines, I wait for him to tell me when to open the bottle–most of the time.

People have noticed that Steve made a big shift in his life, going from successful TV producer for CNN in Atlanta to winemaker in rural Walla Walla. One of the latest articles about Steve appeared on October 1st in US News and World Report. I love his story because: (1) Steve is making tantalizing wines that I get to drink from time to time, and (2) it’s a positive story of trust.

I love the quote from the label, used as the closing words of the US News article, which sums up my love affair with Trust Cellars.

“To change, to shift. To make an about-face. To move from a lifestyle rooted in technology and speed to an existence focusing on soil and sun. Taking a giant step requires trust. The trust of your family and friends…and the trust in yourself.”

This is a trust that I understand. Trust ultimately in the earth, nature, community… and, of course, self. I hugely admire Steve’s choices and am grateful to have such an example, not only in my own community, but also in the world. We could all use more stories like this in our lives.

Now, think about how drinking Trust wine fills you, your body, senses, even cells, with this philosophy of change and goodness. I raise a glass to that!

I’ve been asked to write an interview with a cappuccino. But where to start?

Amy: How do you feel about the weather here in Walla Walla? This morning it rained for 63 seconds and has been overcast the rest of the day.

Cap: Perfect day for me.

A: What makes it perfect?

C: Why wouldn’t it be perfect? I’m a cappuccino.

A: Do you think Earl Hooker “Simply the Best” on the radio adds to the appreciation of the drinks here at the Walla Walla Roastery?

C: I’d always prefer live music. But it certainly sets a mood better than jet engines.

A: What are your thoughts on Sarah Palin as we prepare for the debate this evening?

C: Are you kidding me? We haven’t met. Maybe you should ask Tang.

A: Will you be watching the debate?

C: Only if you are.

A: How much longer are you planning to stick around?

C: To be honest, that’s kind of up to you. But I’m really wanting to meet a nice Syrah. Any thoughts on that? See, who is the interviewer now?

A: Well, I’ve got a lovely K Vintners MCK I’d like you to meet this evening. But back to you, how is your self esteem in this valley flooded with wine?

C: Couldn’t be better. Have you seen me? Seriously, why wouldn’t I feel great? Wine and cappuccino. Great match. Why do you think I’m so excited about your MCK friend?

A: Anything else you’d like to say today?

C: Yes. This is my favorite art show the Roastery has ever had. Sarah Stanley has done these fascinating multi-media pieces that I could spend an entire afternoon pondering. Come check it out.

A: Thank you for sharing with us today. I hope to see you again very soon.

C: My pleasure.

Yes, I have read all the advice saying that simply posting tasting notes is ridiculous and a waste of blog readers’ time. Make what you will of this.

I had a meeting this evening at The Marc (sometimes called the Vineyard Lounge) in downtown Walla Walla. While my associate chose to have a raspberry whiskey sour, I stuck to wine. Delicious red wine. Walla Walla wine. Correct me if I’m wrong, but I think the last time I ordered this by the glass was actually… wait. I always order it by the bottle. Except tonight.

Balboa 2006 Sangiovese (Columbia Valley). At the Marc right now it is also served with the Trio Vintners 2006 Mourvedre (Yakima Valley) as their “unique varietal” flight. $14 for the flight, or $8 each by the glass. I asked for the flight, but ended up with a glass of the Sangiovese and a taste of the Mourvedre. Thankfully the Mourvedre had been open for two days. Perfect. It was tarry and piney. Actually reminded me of chewing pine sap as a kid, trying desperately to turn it into gum. Of course, I wasn’t chewing the wine. I was sniff-swirl-swallowing. But all these strange memories for early childhood in the Methow Valley came flooding back. Sage, dirt, mountains, pine. And lots of orchards. Rocks by the Carlton swimming hole. And spicy like the forest fires that terrified me as a child. Grab the photo albums, turn on the sprinklers, and wait while the entire fire crew camps out in your back field. Who know a Mourvedre could be all that?

The Balboa I savored. Don’t get me wrong, I enjoyed the Mourvedre (even if the boys won’t recommend it). I love trying something new. Even so, the Balboa was something so connected, connecting. One of the things I love about Tom Glase’s wines is the minimalist approach to the process. The fruit is showcased. And I don’t mean they’re fruit bombs. Not by any means. It’s just that what you taste is what was created in the vineyard. Almost. Tom’s work is important. He takes it from the vineyard to the glass in such a manner that I can imagine that I’ve crawled right inside that bunch of grapes at just the right temperature, at just the right position on that near hyperbola curve of sugar/acid ratios during the growth process. Here I am, on the vine, basking in the truth of the Sangiovese berries. Wow.

Have I lost it? Am I crazy? Detached from reality? Un-constricted.

Does it matter when I enjoy an $8 glass of wine this much? This is an excellent reminder of why I usually do Balboa by the bottle. Thank you, Tom.