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On this episode of Inside the Bunghole, we welcomed Scott Lindstrom-Dake of Thumbprint Cellars, a Sonoma County winemaker whose background in art deeply informs every bottle he creates. Scott shared his unconventional path into winemaking, which began in art school and evolved through curiosity, creativity, and a growing appreciation for wine as a form of expression. What started as a practical way to enjoy better wine on a student budget became a lifelong pursuit, with Scott ultimately transforming winemaking into an artistic medium—one rooted in balance, narrative, and personal identity, symbolized by the thumbprint label that bears his own mark.

Throughout the conversation, Scott Lindstrom-Dake explored his philosophy of sourcing exceptional grapes from trusted growers across Sonoma County rather than farming himself. His portfolio spans a diverse range of varietals, including Chardonnay in both stainless steel and oak styles, old-vine Carignan, Grenache Blanc, Cabernet Franc, and Zinfandel-based blends. He emphasized the importance of vineyard relationships, thoughtful harvest timing, and restraint in the cellar, allowing the fruit to lead the process. For Scott, winemaking mirrors cooking more than baking—grounded in technical understanding but guided by intuition, aesthetics, and experience.

His candid, humorous, and thoughtful approach made for an engaging conversation that perfectly captured the spirit of Inside the Bunghole—where wine is both serious craft and joyful exploration.

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In this episode, Pam, James and German kick things off by introducing the concept of private label wines—what they are, how they’re made, and why they’ve become such an appealing option for restaurants, country clubs, businesses, and creatives who want a wine that reflects their own identity.

German, shares his personal journey of building his own wine brand, emphasizing creativity, collaboration with winemakers, and the importance of authenticity. Pam and James discuss the business side as well—startup volumes, margins, branding, distribution laws, and why visual identity and storytelling often matter as much as what’s in the bottle.

The hosts highlight how private label wine can be both a profitable business move and a powerful marketing tool, while also acknowledging the challenges of competition, sales, and distribution.

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Hosts Pam, James and German are joined by wine expert Katie Finn, who explains the origins of Beaujolais Nouveau as a post-harvest celebration among French winemakers. The discussion covers how the wine is made using carbonic maceration—fermenting whole grapes in an oxygen-free environment—which results in a light, fruity, low-tannin wine meant to be drunk immediately rather than aged.

Katie dives deeper into why Beaujolais Nouveau tastes the way it does, describing its fresh, juicy profile, subtle fizz-like texture, and high acidity, which makes it especially food-friendly.

The episode concludes with encouragement for listeners to keep an open mind, try different producers, serve the wine slightly chilled, and see Beaujolais Nouveau as a joyful, communal celebration of wine, harvest, and shared experience.

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Buzzed Buddy joined us on Inside the Bunghole through its creator, Jay Nixon. Jay broke down the science behind Buzzed Buddy in a way that was approachable, candid, and refreshingly free of hype. He explained how the product supports alcohol metabolism by targeting the toxins created when we drink, rather than interfering with the buzz itself. Built around a simple three-ingredient formula—milk thistle for liver support, L-cysteine for brain protection, and dihydromyricetin (DHM) to help neutralize acetaldehyde—Buzzed Buddy reflects Jay’s philosophy of minimalism and efficacy. No “pixie dust,” no unnecessary additives, just ingredients backed by research and centuries of use.

What made Jay Nixon such a compelling guest was not just his knowledge, but his perspective. The conversation naturally expanded into how modern drinkers are rethinking balance, wellness, and sustainability—especially as we age and still want to enjoy great wine, cocktails, and long tasting days. From Napa marathons to Vegas nights, Jay spoke honestly about drinking smarter, not less, and about extending our enjoyment of wine for years to come. His appearance added depth to our ongoing journey through wine, reminding us that taking care of the body is just another way of honoring the experience in the glass.

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This week on Inside the Bunghole, Lance and James chat with Napa legend and resident grape whisperer Peter Heitz, the winemaker at Turnbull Wine Cellars. Heitz isn’t just any guy with a corkscrew — he’s a 14th-generation grape grower who somehow managed to turn “fine, I’ll take the job” into 18 vintages of world-class wine. He tells us how he stumbled into Turnbull, discovered the team wasn’t broken (just underloved), and turned a bunch of “okay” wines into bottles people proudly bring to their mom’s birthday dinners.

Peter breaks down the art of “doing less” in winemaking — basically, how not to screw up a good grape. He compares himself to a midwife instead of a surgeon, preaches the power of letting the wine be itself, and takes some hilarious jabs at overproduced, over-oaked “stick and chip” wines. (Spoiler: if your wine needs a push-up bra, it’s not a natural beauty.) Between lazy-eye jokes, pink-eye accusations, and life lessons about teamwork and humility, the crew somehow still manages to talk about actual wine.

It’s a perfect blend of humor, heart, and hangovers. From $19 million worth of dumped juice to the great “mystery grape” that turned out to be Lagrine, Peter proves that real craftsmanship isn’t about perfection — it’s about passion, patience, and knowing when to walk away from bad vino. So pour a glass, lean in, and prepare to toast to doing less, loving your team, and letting the grapes (and jokes) breathe.

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In this captivating episode of Inside the Bunghole, the team sits down with Mark Stone, a seasoned restaurateur and business partner of Chef Angelo Sosa, to explore his culinary ventures across the country. From Tía Carmen in Indian Wells and Phoenix to Makoto in Vail and Knife Italian Steak in Dallas, Mark shares how his background in international finance evolved into a career in high-end hospitality. His love for wine, first sparked during his Harvard days via a student-led tasting group, continues to influence his approach to restaurant curation. His restaurants aren’t just award-winning for their food—Tía Carmen, for example, recently earned a Wine Spectator Award of Excellence for its diverse and thoughtful wine program.

Mark dives deep into his philosophy around restaurant development, wine list curation, and sourcing, emphasizing sustainability and locality—from Coachella Valley produce to Santa Monica farmers’ markets and Sea of Cortez seafood. He walks listeners through the rigorous process of selecting restaurant locations, why hotels offer strategic advantages, and how travel is a key ingredient in creating authentic concepts. Whether it’s partnering with chefs to build thoughtful menus or flying to Asia for inspiration, Mark insists the process must include both creative exploration and hard business sense. He also gives listeners a taste of their luxurious dishes—like aged mole and steaks with bone marrow butter paired with bold reds.

The conversation wraps with Mark’s views on wine education and service, praising his staff for delivering elevated yet approachable dining experiences. He discusses how wines are selected to match both the Southwestern cuisine and regional guest preferences, with the help of world-class sommeliers like Eduardo Dingler. He also touches on the importance of inclusivity on a wine list—featuring both premium and affordable selections. With humor, humility, and a touch of Harvard sophistication, Mark offers rare insight into how excellence in hospitality is built, sustained, and elevated.

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In this episode of Inside the Bunghole, the team welcomes winemaker Brian Marquez from Weins Cellars, a legacy winery located in Temecula, California. Brian shares the story of Weins' 20+ year journey, from its beginnings in Lodi to becoming one of the “Four Castles” of Temecula wine country. Known for producing over 30 varietals and upwards of 100 different SKUs, Weins has built a diverse portfolio—from sparkling wines and white ports to bold reds—crafted to appeal to a wide range of palates. Brian kicks things off with their popular sparkling wine, “Blanc de Blanc,” and discusses the local and historic fruit sources they work with, including old vines from Cucamonga and heritage plantings near Native reservations.

Brian’s personal journey from event bartender to head winemaker is filled with humility, hustle, and heart. A self-taught craftsman shaped by the mentorship of the Weins family, Brian describes learning the ropes—from cellar hand to creative winemaker—through hands-on experience and a willingness to taste, learn, and adapt. His breakthrough came in 2013 when he was given the reins on Chardonnay production, ultimately earning a 90+ rating from Wine Enthusiast. Since then, he’s gone on to craft award-winning wines such as their Arneis and Refugio Cabernet Sauvignon, while also representing the winery in prestigious competitions and even judging international wines himself.

The episode also explores the evolution of Temecula as a wine destination, the technical side of winemaking (including a deep dive into barrel selection and toasting), and why Weins Cellars prioritizes the direct-to-consumer experience over mass distribution. Brian discusses how their family-oriented vibe, member-exclusive experiences, and music-driven events help create lasting memories. The winery’s commitment to crafting elegant, approachable wines—like their fan-favorite Refugio Cab—has made them a standout in Temecula's growing wine scene. It’s a heartfelt, informative conversation about legacy, labor, and loving what you do.

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In this rich and candid episode of Inside the Bunghole, the hosts sit down with Rajiv, founder and producer of Kubani Wines, a boutique winery nestled near downtown Napa. Rajiv shares how an unexpected trip to Napa in 1997, prompted by his lawyer, sparked a lifelong romance with winemaking. Now partnered with winemaker Bobby Moy, Rajiv emphasizes crafting wines that are elegant, approachable, and ready to drink—no snobbery required. The conversation also highlights their rosé, a refreshing blend of muscat, tempranillo, grenache, and mulberry, and the “Red Crush,” a laid-back blend ideal for spontaneous moments.

Rajiv opens up about balancing his ongoing career as a KFC franchisee with his passion for wine, revealing that Kubani is not just a business, but a family venture inspired by his children’s names—Kunal and Shabani. He discusses the practical choice of sourcing grapes over vineyard ownership, explaining the complexity and generational commitment required for farming. The conversation dives deep into wine production techniques like whole-cluster fermentation and the importance of barrel aging, blending, and aeration, showcasing the thoughtful craftsmanship behind each bottle. He also shares insights into Napa's diverse soil profiles and how vintage variations affect grape character.

In the final segment, Rajiv reflects on the collaborative spirit of the wine industry, especially in Napa, where winemakers openly support one another rather than compete. With limited production, Kubani Wines is self-distributed via their website and select partners like La Fe Wine Bar. The episode wraps with a conversation on food pairings, wine club plans, and a deeper appreciation for how wine intersects with mood, food, weather, and company. It’s a heartfelt journey through one man’s passion project turned legacy-in-the-making.

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