Peter Work of Ampelos Cellars
What is your job? 
I am the winemaker, vineyard manager, truck driver, fork lift operator, dish washer, dog walker…oh yeah, and the owner too – all together with my wonderful wife Rebecca. Once we got out of the corporate world we realized that we wanted to learn about every aspect of the winemaking process and we quickly got engaged in all of them. It is all so fascinating….
Where is your winery?
Our vineyard and winery is located to beautiful Santa Rita Hills in Santa Barbara County, California.
Why did you choose that location?
Because it is beautiful! The weather is the best in the world. People are great and friendly. The soil is perfect for Pinot Noir and with the cool, long summers we have an ideal location for the grapes. The food good here too!
How many employees do you have?
Rebecca, myself, Andres the foreman and Alex the kid. When we get to some of the peaks of the season we bring in additional like pruning, shoot thinning, leaf pulling and harvest we bring in additional labor. At harvest time we also have an intern (= Cellar Rat) here for 3 months. He always ends up becoming a new son in the family.
Why did you choose wine?
It is the best job in the world to make something that is a key component of society. It is part of pleasure, celebration and enjoyment. And making wine is a lifelong job we can carry until we one day are no longer – and beyond that as our wines will last. We are creating a product from the raw land and soil – from the sun and the winds. And it is a pure American product.
Describe your wine in one word?
Pleasure!
What is your favorite varietal?
Pinot Noir by far. The varietal every wine drinker will one day reach – and never leave.
What was the favorite wine that you produced and what set it apart from your other wines?
Pinot Noir (again) 2005 Ampelos Estate “Rho” barrel select made from the best 16 barrels from that vintage. We used special training techniques for the shoots in the vineyard, our favorite barrel producers and overall took the best care of these selected bins.
What was your greatest ever wine experience?
When one of our wine club members brought a spread of selected shellfish, cheese, pate’s – and 1990 DRC’s.
What is your favorite meal to pair with one of your wines?
Game – especially boar and venison with BBQ vegetables from our own organic garden and a reduction sauce from estate Grenache
What does terroir mean to you?
That is what it is all about! Wines are an expression of the place they come from and the vineyard management philosophies. In our case organic and biodynamic combined with sustainability. There is a signature to a wine made from grapes from our vineyard.
Besides your own wines, who would you say is your favorite wine producer?
Locally: Seasmoke, Brewer-Clifton, Curran and Foxen. US: Londer, Breggo, Testarossa, Kosta-Browne (barrel samples). France: DRC, Leroy.
What do you hope for the future of your winery?
Constant improvements and focus on quality rather than size. Many generations of family winemakers to come.
What is your favorite things outside of wine?
What is your favorite sports team OR favorite movie?
I really prefer to spend my spare time in the nature rather than watching sports or movies.
If you were not into wine, what would you do?
Operate a hotel on a small Greek island (which we also do by the way …..)
