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Pam Starr

Pam Starr

Winemakers Mia Klein, Tony Soter, and Pam Starr working together at Spottswoode, circa 1992

Spottswoode is one of the few family-owned and operated wineries that embrace their winemaker as one of their own. I always felt that my talent and voice held the same esteem and respect as that of the Novak family.

Special memories of my time here? Laughter! With the Spottswoode team, there was always laughter!

I was only nine years into my winemaking career when I joined the Spottswoodians and it was my introduction to building a brand, a winery, and a sense of place in the world of wine.

Forward motion at all times, creativity, and energy were required to convey the soil variations that exist in this vineyard. We worked to protect the trademark “boysenberry” flavor profile while expanding and deepening the estate’s already-serious Cabernet.

My focus on details and enhancing variations of character was sharpened even within the first year I was at Spottswoode—it was all about the details!

Diversity and nuances in the soil impact the berries and contribute to the tone of the Spottswoode Cabernet Sauvignon—these qualities are what impart the layers of fruity and structured Cabernet. The winery’s viticultural practices also influence the wines. The amount of painstaking attention given to the soil, vines, and surrounding environment protects, preserves, and expresses the identity of the estate.

Spottswoode was one of the early champions of organic farming. Others were willing to give up on organics because the process was longer and the vines struggled. Back then, it was more difficult to find organic materials for potassium and calcium and zinc, but in the end, research won out and today organics lead viticulture for many high-end estates.

Pam Starr

Winemakers Mia Klein, Tony Soter, and Pam Starr working together at Spottswoode, circa 1992

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