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Zelma Long		Jean-François Pellet		Dick Erath		George Phelan
Title: Winemaker, Winery Owner, Wine Consultant		Title: Winemaker		Title: Owner, Winemaker		Title: Winemaker, Winery Manager
Winery: Zelphi Wines, South Africa and Germany; Long Vineyards, Napa Valley		Winery: Pepper Bridge Winery, Walla Walla, Washington		Winery: Erath Vineyards and Winery, Dundee, Oregon in the Northern Willamette Valley		Winery: Dunnewood Vineyards and Winery, Ukiah, Mendocino County, California
Production: 3,000, 1,000 and 5,000 cases respectively		Production: 5,000 cases		Production: 35,000 cases		Production: 150,000 cases
Vineyards: 30 acres (South Africa); 15 acres (Napa)		Vineyard: 45 acres for the estate fruit		Vineyard: 112 acres		Vineyard: 10 acres (buys grapes from 25 growers)
Favorite Varietal: Cabernet Sauvignon		Favorite Varietal: Cabernet Sauvignon and Merlot		Favorite Varietal: Pinot Noir		Favorite Varietal: Sauvignon Blanc and Zinfandel
Duties: Winemaking, winegrowing, wine business development		Duties: Winemaking, facilities management, marketing, plus 1 day per week in the vineyard		Duties: All aspects of winegrowing and winemaking		Duties: Winemaking and winery management, performs the sampling at all 25 vineyards
Career: Chief Enologist, Robert Mondavi, 10 years; Winemaker and CEO, Simi Winery, 20 years; Long Vineyards, 25 years; Zelma Long Wines Consulting, 3 years; Zelphi Wines, 5 years		Career: Degrees in viticulture and winemaking in Switzerland; winemaking internships in Switzerland, Germany and Napa; winemaking jobs in Spain and Switzerland; 4 years with Heitz Wine Cellars in Napa; 3 years with Pepper Bridge		Career: Winegrowing and winemaking at Erath Vineyards since 1972		Career: Winemaker for 23 years; with Dunnewood for 15 years
Biggest Challenge: Making great wines that express the personality of the vineyard site and the typicité of the cultivar.		Biggest Challenge: Trying to enhance the terroir of the region		Biggest Challenge: With Pinot Noir, the biggest challenge is finding those 'almost magical circumstances' each year that allows me to produce that elusive great bottle of wine.		Biggest Challenge: Making the wine "food friendly;" Trying to get the best flavors into wine without too much alcohol.

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