Meet the Winemaker: Bill Mosby
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If you've visited the winery, then you’ve
tasted his award-winning wines, caught a glimpse or two of his vineyards, and are somewhat
familiar with his eccentricities. When asked to
describe winemaker Bill Mosby’s character, wife Jeri answers with a smile:
"Strangely enough, I would describe my husband much the same way I would characterize
his wines. He’s about integrity, intelligence, strength, tenacity, passion and
complexity. He’s rebellious — not afraid to dream, then make those dreams come
true." |
| Bill’s winemaking interests began during
his early college wrestling days in Oregon almost 50 years ago. "I fermented anything
I could get my hands on," says Mosby. "I was — and still am —
intrigued by the whole process." When Bill talks
about his early winemaking days, he does so with an air of excitement. "As much
science as we know today — technology and all that — we have barely scratched
the surface when it comes to understanding the alchemic nature of wine," he explains.
While Mosby's specialty is the growing and vinification of
fine Italian varietal wines, he also makes award-winning grappa, wild plum and raspberry
distillatos. His experienced palate and careful, ongoing search for interesting new
varietals have resulted in vintage after vintage of award-winning Sangiovese,
Nebbiolo, Pinot Grigio and more.
And then there’s his latest addition, Dolcetto — the
everyday wine of Piemonte. |
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When Bill and Jeri purchased the old de la
Vega land in the early 1970s, the first thing Bill did was plant vines. "Noah did
that," he says quietly. "First thing he did. Plant a vineyard." Among those early Mosby wines was Gewürztraminer, Jeri’s
favorite. "It’s still my favorite," says Jeri. "I’m going to miss
having it in the tasting room." (While Bill has recently discontinued quantity growth
and production of Gewürztraminer to make room for new varietals, he has promised to keep
a little on hand for her.)
The Mosby’s first commercial wines were bottled under
the Vega label, named after the old land grant. Bill’s wine began to gain industry
attention, and a following of Mosby wine enthusiasts continued to develop. In 1986, at his
family’s insistence, Bill changed the Vega label to reflect the Mosby name and
winemaking philosophy. The crest’s eagle on the Mosby label clutches a wine glass in
one talon, a knife and fork in the other — symbols of the Mosbys' philosophy of
pairing food and wine. |
Over the years the Mosby vineyards have expanded, the wines
have evolved; a Mosby style has reached maturity. A part-time grower and winemaker all of
his adult life, Bill Mosby finally made the career move to full-time grower and winemaker
in 1998. A successful dentist for over 40 years, William M.
Mosby, DMD, became Bill Mosby, full-time winemaker — artist of the vine.
| One of Bill’s primary attractions to
Italian varietals is their versatility when pairing with food. "I also think the
Italian wines are interesting," he says. "There is a wider variety of flavors,
aromas, specific nuances and distinct characters among those varietals. They are the wines
of friends and family." Bill’s decisions as
to which varietals he grows and produces are rooted in terroir.
The right grape, the right soil, the right climate. Bill is somewhat of a purist in his
sense of the wines: "I want to taste the wine, not the barrel," he explains.
"That’s one reason for the success of our Chardonnay.
It’s simply Chardonnay. Versatile when pairing with food."
No matter the cuisine or the occasion, there is a Mosby
wine to go with it. In addition to his popular flagship wines, Bill always has limited
quantities of equally interesting but lesser known wines generally available only to Advance Tasting Club and Tasting Room customers. |
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Since Bill’s full-time career change, there have been
several new and exciting changes and additions (his hair is considerably longer,
for starters). F ollowing his first release of Dolcetto, several
other delicious surprises have been introduced to Mosby Wine lovers including Teroldego
and Lagrein,
two dynamic full-bodied
Cal-Italian reds
featuring
more
magnificent label by Italy artist Robert Scherer.
Bill’s been busy. Even bought a new tractor last
winter. It’s difficult to find him these days. He could be anywhere at any time . . .
tending vines or sampling wine with quiet concentration from his barrels.
When you visit the tasting room and catch a glimpse of the
happily retired dentist — now full time winemaker — sporting a weathered red
beret, that’s Bill Mosby. Say hello and enjoy the wine. Salut!
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