|Erik and Candice Mohr|
CWP: How did you get into winemaking?
A friend and former business partner gave me the winemaking “virus” on a visit to his new winery in Arizona. After one year of basement wine making, I took the plunge with 700 cases and a small tasting room in a tourist trap of Estes Park, CO. Candice, although not particularly liking wine at the time, was swept up in the crazy idea and warmed to the thought of efficiently running a tasting room. Six years has seen the occasional mistake, huge leaps in knowledge, a doubling of volume, and up and downs of owning a retail business. Making wine is a fascinating process where an endless amount of variables produces a product that will never be duplicated and is constantly evolving. That’s what keeping me interested.
CWP: If you weren’t in the wine business, where would you be working?
Still working full-time as an ecological consultant.
CWP: What do you do when you’re not at the winery?
Work, play Wii with my son and homework patrol, travel, drink with family and friends, and sleep.
CWP: What is a wine that you currently do not make that you want to make?
Grenache and a sparkling wine.
CWP: If you could make wine in any wine region in the world, other than Colorado, where would you be making wine and why?
A small country villa in the Rhône Valley, France or Central Otago, NZ. I haven’t been to France, hence the typical romantic vision. The amazing syrah, grenache and mourvedre made there would likely overwhelm the negative realities. I fell in love with the pinot noir and scenery of the south island of New Zealand several years ago on vacation.
CWP: What is the best bottle of wine you’ve ever drunk?
So far… a pinot noir my friend made while working at David Bruce. It had a personal story, the wine was excellent (I was relatively new to wine, especially well-made pinot), the wine paired perfectly with the main course (by chance), and I was in the company of my family and close friends. A trifecta plus one.
CWP: To what style of music would you compare your wine lineup?
We try to produce or carry something for all palates from sweet white to tannin bombs, without judgment. Hence, I imagine a very eclectic style such as what Wilco or DeVotchka produces that relies on traditional and diverse sources of music (country, folk, European gypsy, and rock) to produce a modern, clean arrangement that wouldn’t be mistaken for pop music (jug wines).
CWP: What do you think consumers should think of when they think about Colorado Wine?
Unique new flavors and great memories.
CWP: Where do you see the Colorado wine industry in 10 years?
Slowly (painfully slowly) gaining respect within the state through a drink local movement and improving both the grape growing and winemaking process through education. I don’t think we have enough climatically or economically-viable land available to sustain a movement beyond our borders. Perhaps a rock star, athlete or rich tycoon could take us to the national level whether we deserve it or not.
CWP: What question would you like to ask me and my readers?
What variety could you most easily pick out as being from Colorado in a blind tasting?