Get the Dirt about Incendium Wines from Winemaker Vincent Kalny

10 Jun

IncendiumVince1. What was your first vintage year? 2011

2. How many cases do you make per vintage? 150 cases of two to three varietals.

3. Do you have a Tasting Room? No tasting room. We only sell direct to consumer, stores and shops. If you visit Incendiumwines.com we list where we will be pouring and store/shop locations.

4. How did you get your start in the winemaking business? I was offered a part time position at a local winery doing lab work and whatever else was needed. I went back to school at Napa College to learn enology and chemistry and fell in love with it. My new found passion!

5. What wine(s) made you want to become a winemaker/start your own winery? Zinfandel and Cabernet Sauvignon.

6. What varietals do you work with? Which varietal/wine is your favorite to make? Why? Cabernet Sauvignon, Chardonnay and Syrah. I wanted one of each type classification. Bordeaux, Burgundy and Rhône. My favorite? I love them all! Would really love to make a GSM. I just dig the Mourvedre alone and in blending. Especially the mid-palette richness, meatiness it brings to a well-produced blend.

incendiumgrapes7. What vineyards do you source from? Why? If estate, why did you choose the spot you’re in? I invested in and manage a 1/4 acre Cabernet vineyard in Deer Park just below Howell Mountain AVA (Roomian Vineyard)and for my expenses and efforts the fruit is mine. It’s a great opportunity for the land owner and myself which I give them a percentage of finished wine right off the top. It is what got me launched and for that I’m ever grateful. The Syrah I source from Lake County (Remembrance Vineyards) Excellent Fruit! And the Chardonnay is from a great friend I met in college who owns a vineyard which produces about 3 tons just off Cuttings Warf in Carneros.

8. What type of oak treatment do you use? Do you age your wines in some other type of vessel (concrete / amphora)? I use oak in my ferments up front and for aging. Chips, staves, chains and barrels (neutral and new).

9. What do you love about your winemaking region? Napa is so diverse with knowledge going way back and the weather and soils for my wine style is perfect.

Incendiumbottles10. What’s the story behind your name/label? Incendium is a Latin noun for Fire, Wild Fire, Heat of Passion. I work for Cal Fire and years ago as firefighter, now a Fire Mechanic and one of the guys I worked with said he knew of a winery looking for someone to run lab work part-time. I have a bit of chemistry knowledge so I went to speak with them. Went back to school to learn the intricacy of wine and its chemistry and fell in love with it. I decided to step out with my own label which is geared to the fire-fighting community. So on my three days off from the department I work on my brand.

11. What’s the one thing you wish someone had told you about the wine business before you started your own winery? Nothing! If I knew the difficulties in starting out I may never have journeyed down this road and would of missed the pleasure my wines bring to others, and myself. This is our second year of release and we just received a Silver Medal from the Critic’s Challenge for our 2012 Cabernet Sauvignon. Look what I and others would of missed if I didn’t take this journey!

12. What do you love about small-lot winemaking? I love the intimacy of it. Small-lot winemaking is like raising a child. You care for it, nurture it and want the best for it. For it to be the best when it matures. Yet at the same time you get to put your own artistic style in to it as well.

13. Do you still have a day job? I work for a fire department, full-time, Cal Fire in Napa, CA.

For more information about Incendium Wines, please visit their website or follow them on FACEBOOK.

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