PWR Wines
Get the Dirt from winemaker Matt Reid
“I want everyone to be able to afford and enjoy my creations. PWR stands for People’s Wine Revolution—ruling class wines at working class prices!”
What was your first vintage year? 2009
How many cases do you make per vintage? About 250.
Do you have a Tasting Room? No, but people can make an appointment. Happy to have visitors with enough notice.
What wine made you want to become a winemaker/start your own winery?
I was inspired by Zinfandel-based field blends. I mostly wanted to make great wines that everyone can afford.
What varietals do you work with?
At present I am working with Grenache, Tempranillo, Syrah, Viognier, Cabernet Sauvignon, and Sangiovese. I love working with different varieties because they are all so… different! Syrah is my favorite, though, because I think it remains true to where it was grown while still allowing the winemaker to make an imprint.
What vineyards do you source from?
I get Sangiovese from a vineyard in central St Helena, Viognier from the Avenali Vineyard in Rutherford, Syrah from Flocchini Vineyard in Petaluma Gap, and Cabernet Sauvignon from a vineyard high above To Kalon in Oakville. Unfortunately, I cannot name my Grenache and Tempranillo vineyards.
What type of oak treatment do you use?
I mature the wines in neutral oak barrels. I like how barrel aging softens the wines, but I don’t want them overwhelmed by the flavors of new oak.
What do you love about your winemaking region? What makes it different special?
I’m based in Calistoga, Napa Valley, which is a wonderful place to be. It’s beautiful, it has small town charm, the people are great, and we grow pretty good grapes, too. I’m not far from the vineyards I source from, either.
What’s the story behind your winery name / label?
I love making wine in Napa, but I don’t like the prices of the wines I produce. I want everyone to be able to afford and enjoy my creations. PWR stands for People’s Wine Revolution—ruling class wines at working class prices!
What's the one thing you wish someone had told you about the wine business before you started your own winery? They did tell me, but I didn’t listen. Selling wine requires a very different skill set than making wine. I love making wine; selling wine is much more of a challenge for me!
Most importantly, what's so great about being small? What can you do as a small winemaker, that wouldn't be possible for larger wineries? I can pay attention to every wine and every barrel to a degree that just cannot happen with larger production.
How do you view the future in the wine industry for small-lot winemakers? It’s challenging! With industry consolidation, families selling their small brands to corporate behemoths, distributors gobbling each other up, new labeling requirements on the horizon (which equal higher label costs), and supply chain issues, making small lots of affordable wines will only get more difficult, alas.
If you could choose another wine region to work in what would it be?
Too many to choose just one! In the US alone I’d love to explore Paso Robles and Walla Walla. I’d also love to make wine in Sicily, Argentina, Western Australia….
For more information about PWR Wines, please visit their website or follow them on Facebook.