How One of California's Biggest Wineries Produces Over 12 Million Bottles per Year - Dan Does
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- เผยแพร่เมื่อ 2 พ.ย. 2021
- On this episode of ‘Dan Does,’ host Daniel Geneen visits the Francis Ford Coppola Vineyard in Geyserville, California, which is known for making high quality wines at every price point. When spotting the wine everywhere from supermarkets, to boutique wine shops, and even Michelin-starred restaurants, people across the country know this wine goes beyond its famous founder’s name.
Credits:
Host: Daniel Geneen
Producer/Director: McGraw Wolfman
Camera: Connor Reid, McGraw Wolfman
Editor: Mike Imhoff
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Development Manager: Terri Ciccone
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For more episodes of 'Dan Does,' click here: trib.al/pqTqzYT
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Sometime in 1996. We were doing a sales retreat in the Napa Valley. One night out on dinner, my colleague identified Francois Coppola and got a bottle of Coppola wine and asked the waitress if he could sign it for him. She took the bottle to the table and an older guy signed it. We kept saying the other guy the other guy. The person who signed it was Francis Coppola Sr. He was so nice he got a bottle each for all of us and signed them all. To this day I see a bottle I buy it without hesitation.
That is a very valuable bottle of wine
That’s a nice story! Thank you for sharing that with us. 🤗
Such a shame the wines garbage.
@@seanbailey8545
Actually it's not..
Like anything else, people have different tastes and palates. I'm not a fan of Opus One Cabernet, but it's not "garbage"!!
Is it that hood I haven’t tried it ???..??!??
I just cant stress enough how excellent Dan is as the host of this series.
He is pure gold.
He really warms my cold metal heart.
It has to be said that Dan is actually a fantastic presenter and is a breath of fresh air.
What if he has bad breath?
th-cam.com/video/sqflN9XJhfs/w-d-xo.html
I love how appreciative Dan is of the experience he gets to have, the people he gets to meet, and the product that's the subject of the show.
The amigos are the ones putting in the work , keep it up muchachos. That's some beautiful work
How much money do they make?
@@dukedude220 Don’t ask a question you know the answer to.
@@dukedude220 The reason they work so fast is because they are paid by the load. That being said, look at the conditions most migrant workers live in and you can guess how much they are making.
@@dukedude220 Not enough. Some of the hardest work for the MINIMUM WAGE. I worked in the vineyards here in California with my brown brothers & its tough everyday 🇲🇽🇺🇸 They deserve a lot more.
That's right, respect the California grape farmers.
I love Dan's videos so much, I only just started watching him the other day and I love how he manages to toe the line of awkward and likeable :)
Lies again? Extract Alcohol Halal Coordinator
@@NazriB fr
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As a graduating student in Viticulture and Enology, I very much appreciate how you approached this interview and how everything was filmed. You showed several aspects of what we do and you let each interviewee speak and educate. Even how you interpreted everything and were able to break the knowledge down to bite-sized form. This was awesome, thank you!
Lol thank you
What is your favorite vitis vinifera? Do you have a favorite region?
Do you prefer old world wine or new wine styles?
Also what is your favorite beer during harvest?
Awesome, and candid, behind the scenes access to an amazing local and accessible winery. Thank you!
USA IS a disgrace to the wine's World.
@@backbacckyhx6761 US wines rate higher in blind test virtually every time.
The passion of the presenter and everyone around him brings me to tears.
Exactly the type of video I was looking for the last couple of days thank you Eater for coming in clutch once again! Would have loved if there were more informations about the different kinds of wines they produce
If you’re into this kind of content , my SommTV subscription is the best $50 I spent this year.
When things were at their very worst:
2 Suns, Cross in the sky, 2 comets will collide = don`t be afraid - repent, accept Lord`s Hand of Mercy.
Scientists will say it was a global illusion.
Beware - Jesus will never walk in flesh again.
After WW3 - rise of the “ man of peace“ from the East = Antichrist - the most powerful, popular, charismatic and influential leader of all time. Many miracles will be attributed to him. He will imitate Jesus in every conceivable way.
Don`t trust „pope“ Francis = the False Prophet
- will seem to rise from the dead
- will unite all Christian Churches and all Religions as one.
One World Religion = the seat of the Antichrist.
Benedict XVI is the last true pope - will be accused of a crime of which he is totally innocent.
"Arab uprising will spark global unrest - Italy will trigger fall out."
"Many events, including ecological upheavals, wars, the schism in My Church on Earth, the dictatorships in each of your nations - bound as one, at its very core - will all take place at the same time."
The Book of Truth.
That panic when asked if they're adding water to wine lmao
Timestamp ?
I come from a country with a big tradition of fermented foods. Seeing the hot sauce fermenting process made me so happy ❤️ I'm so glad to see a family keeping the old tradition alive and thriving. Definitely will buy more Tabasco sauce in the future 👌👌👌 the sourness is definitely up my alley.
where are you from
@@Movie2clips494 Poland
@@Vivienwestphal can i work with you
It's quite interesting to see the differences and similarities between large scale wine production, and what I've experienced, small scale wine production as a cellar harvest intern. The automation makes the whole process look seamless and "easy" compared to the smaller fermentation bins, tanks, and barrels, and numerous hoses I worked with. For instance, the use of manual punch-downs is replaced with large tank pour-overs. While Manual punch-downs allow for a gentler extraction of flavor from the skins, the job is physically demanding and can result in workplace injury from the work itself or from possible falls, depending on the type and positioning of your fermentation bins. Nevertheless, I'd imagine with such a large intake with each harvest, even the slightest error with the systems in place could easily lead to major setbacks or even loss of product in a large production facility. Errors in small production often result in small setbacks, tuning of equipment, a chit chat/quarrel between a few individuals, and/or a possible change of plan, but usually nothing disastrous.
That's quite insightful, thanks for sharing
Dan's expression is what I would have if get to visit this place.
nice work Dan. Really pulled the whole episode together at the end. nice work Dan. Really pulled the whole episode together at the end.
I was fortunate enought to tour there many years ago before it became exclusive, and it was amazing and unforgettable
Love that he was called out for saying that was enough of a sample
I like this dude, he let's the people talk. Kinda awkward but informative. I'm about it.
I just watched how magic created! It is a lot of hard work and dedication indeed. I send my love to all of you who are involved in this whole wine making process as a wine lover and keep up your magic going ♥️
Thank you for making this beautiful video ♥️♥️
Very inspired .. I like when the eater program came to factory ... I always following every season the eater program .. I wish will be something else like these program n instead this is very interesting and i am excited about these ..
Props to those workers, they were really moving to get those grapes picked.
Have you been to the vineyards in California?
I love It . thank u for shaering about wine production .
Good video, Daniel! What a huge scale operation. It is easy to appreciate the importance of having skilled and knowledgeable people on the team.
It is good sized. Theres many facilities that r much much larger. Where i work for example we get over 1000 tons a day between red and white during peal harvest time. 4-500 tons go to white presses and 7-800 tons go to the red crush or the process they show here. Most white wines, except chardonnay, dont go through the Malolactic fermentation she was talking about. Also no need to pump wine over the top as the goal with white wine is to avoid oxidizing the wine
Yes impressive operation
I APPRECIATE YOUR TECHNOLOGY IT IS REALLY A WORK OF ART AND ENGINEERING!
THE DESIGN OF THE MACHINES ARE REALLY CREATED WITH HEART FOR PEOPLE'S NEEDS AND WELFARE!
nice work Dan. Really pulled the whole episode together at the end
incredible how hard those pickers work and how fast. hope theyre well compensated regardless of immigration status. they deserve a lot
They can make a killing! It all goes by how much they pick of course.
Cheap workers
Mexicaines
This is the US lol, of course they’re getting paid pennies. They probably would justify it with something like « they send money to their families, they’re lucky to work in the US, blabla », while management and the owners make indecent money.
Fascinating video, well done!
Corey beck is the man! Honored to be his classmate last year on zoom university at uc davis!!
Hey you been to the research vineyard yet?
@@wwanimalsavers yeah I’ve been there a handful of times. I currently have a lab there every Tuesday. Have you??
classmate? or student?
@@xHarmonious I was his classmate in a couple of viticulture classes
Khimsho’s wine 🍷 subscribe 🇬🇪
7:50 imagine the look on the peoples face if he sneezed into that, with the cameras catching it 😂😂 they would have to reject the whole thing
Cut that part out of the video and bottle it up. No way they would get rid of that.
Doesn’t alcohol kill germs? It’s like sneezing into a bottle of hand sanitizer.
Great episode
Great and very informative video, from sugar content out in the field to the bottling process.
i do a secondary malolactic fermentation on my fruit melomels. i have a black cherry dragonfruit mead that i referment with honeydew. the creaminess from the lactic acid and the honeydew cut right through the tartness of the cherry. its next level
Bro please teach me how to do this
@@FidelHenry you just do malolactic durring secondary after you remove the fruit. stabilize after and backsweeten to taste.
Dan I love your attitude.
Ik
FYI on process producing wineries oxygen has a big role .. When it comes to producing a long lasting and stable wine .. Oxygen exposure during fermentation and exovation are required .. The presence of tannins ( which softens the texture of red wines and stabilized colors ) is especially important in red wine.. Which can help lenghten tannins
( which makes them more texturally smooth ) ..
Wonderful watching live from Japan 🇯🇵 🇺🇬🌏🌎🌍🇺🇬
Love this
this is what wine is about ..
its a real effort to produce it .. so in the end people can sit and enjoy
EVERYTHING IS JUST AMAZING
Shoutout to all the Hispanics working in fields like that everywhere. That’s not easy work at all. Someone’s gotta do it. Hispanics are hands down the hardest workers
I think Chinese people take the cake on that one.
@@jaweel6205 really ? i thought hispanics !
@@jaweel6205 Os chineses são literalmente escravos lá na China, eles são os melhores trabalhadores
11:22 Missed opportunity for the pun of so much wine in a "big cellar" ;)
“It’s funny cuz wine is a depressant and so much of your job is keeping things miserable” bahahaha
Dan is truly a great - so much better to much than stifled, "polished" explanations
Dan is a vineyard all of his own :)
Grazie, very well done. Noah say Thank you to all of you: Salute, Cheers.
Grazie
Big one, Incredible winery 🍷👌
Great job
Спасибо!!! Очень приятно было посмотреть об технологии изготовление трудоёмкий процесс вина. Это процесс как хлебороба достойный.
This man is like the vice guy 🤣
Claret - English word for red wine. Originally used to designate the French reds and mostly the Bordeaux. Accent on the first vowel. Well, it's British you know.
A « Clairet » is a really pale red wine, almost rosé, made in the Bordeaux region (especially Quinsac). Claret was the derivative term that appeared in England around the XVII century to distinguish paler Bordeaux wines from really dark Spanish wines.
@@Ogilla "Bordeaux Clairet wines are distinctive, deeply colored rosé wines from Bordeaux. As might be expected, they are made using the classic Bordeaux red-wine varieties - predominantly Merlot with a little help from the more "serious" Cabernet Sauvignon and Cabernet Franc. Despite their intense color and rich, fruity scent, the wines are always dry in style."
"Award-winning wine expert Oz Clarke noted in his ‘History of Wine in 100 Bottles’ that claret wine came to the attention of thirsty drinkers across the English Channel after the marriage of Henry II and Eleanor of Aquitaine in 1151.
This influenced a trade relationship, culminating in great convoys of ships transporting Bordeaux ‘claret’ wine into English and Scottish ports.
Today, claret might be used to describe heavier Bordeaux red wines than the style being quaffed by high society in medieval England.
Some have questioned claret’s staying power in the vocabulary of 21st century wine lovers.
‘Claret has slipped from unfashionable to almost irrelevant for most drinkers now,’ said Jane Anson in 2017, during her time as Bordeaux correspondent for Decanter. ‘Very few will even associate it with red Bordeaux. So perhaps it is ready for a revival?’
Claret has occasionally been used to to reference red wines made elsewhere with a classic Bordeaux blend of grape varieties, like Cabernet Sauvignon and Merlot. As mentioned above, though, it’s a protected name under EU law.
This can be confusing , but two different styles.
@@johnholzhey8149 clairet is used to talk about pale red wine from bordeaux.
@@danemon8423 I know. We've been through this.
Dang now i want wine
'to ripen the sugar' you lost me right there champ
I use to work in winery in Australia and use to do alot of this on hear miss doing it
I went to film the man himself for a short interview at his vineyard. Very nice guy
Volume + consistency is the rest of mechanization and formula. Think
....factory wine. Throw in a 25% variation factor for varietal composition and the addition of mega purple, and Yahtzee! Mass produced California plunk
Hell yea. I respect anyone who submits to hard work. It's hard yo. I hang drywall and I can say I don't think I'd last picking grapes. I sweat too much. I'd need an IV drip hahaha
Lmao I have helped hang dry wall thats some hard work. Y'all and roofers are special. I think you would be fine on vineyard.
The potential of innovative thought
Dan crushes once again!
Wine and Steak.... Love it
*the crush pit* would be a great metal band name!
Tuyệt quá, giọng Phúc ấm áp quá
Great video
Interesting production value, but that's the process. I would love for y'all to show a smaller scale winery as comparison. Same processes, in very different means.
It can get much much larger scale than this.
Shitty wine, shitty winery, écologic disaster..... No soul, no skill, only money. Shame on them
@@backbacckyhx6761 facilities like this have a variety of quality. Reserves generally get the highest quality. U have no idea the work that goes into this
@@kylealexander7024 i'm head Sommelier in France , i know dont wory. I have taste this winery many times. I'm out of rage when i see this types of facilities in 2021. And i Can assure you that any oldman in France that made wines with his feets is better than Coppola's...
@@kylealexander7024 just the fact that they water the vines show their ignorance about vine, terroir, land and how nature works...
Every video I have seen that requires fermentation (whisky, wine, hot sauce, soy sauce, ect....) go on and on and on about how important the barrels are to the taste of the product. However I will tell you I made some very fine prison wine with just a big plastic bag! My buyers would rant and rave how great the taste and texture was! However I wasn't always able to age my prison wine to perfection 🍷🍹
Best when you cut the vine, do a turning motion with the blade. As you cut pull as well. After about 30minutes. Be easy
Lmaooooo I used to work at Coppola and that was a trip 😂😂
I helped with construction there...it is a pretty cool place.
Wife n I went here on our honeymoon.
I drove our convertible T-bird down a dirt path between the rows of grapes to cover the car in Napa dust..
(No grapes were injured during this time)
I smoked cigars and drank Cabernet until dinner...
I am not wine drinker, but I will give Coppola a try now.
Puro Mexicano Chingon los que recogen la uva!!!
Felicidades a esos trabajadores de campo que se la rifan cada dia!!
Y siii
Thank you
Aye, this Dan fellow is actually a great guy
Its a wine that you can't refuse
That's a great video. The chief wine maker knows what's up.
That laugh at 7:30 was contagious 😂
Excellent product and facility. Great restaurant too.
I love Eater.
Bought a bottle of one their Pricer wines after watching this. Thank you, Dan!
How many acres has the vineyard?
Bro I love your vedios.
Francis Ford Coppola left a good everlasting impression on earth.
Hes alive tho
@@famousbowl9926 oh i know. Still though.
Except for promoting his no-talent nephew's acting career!
very cool operations.
The place of testing is in another level
The presenter guy is really polite.
Curious, but one of (if not) the best wine on entire Earth comes from La Pampa province, in Argentina.
Some french grapes species were sent to the south of the province, due to unique conditions and obtained atonishing results.
The laugh @ 7:34
7:20 you're looking for the thumbnail right?
The old lady deserves to be promoted to the higher position 38 yrs in the company she committed
Bottling room manager seems like a pretty good gig. I'm sure she's laid well
Every winery is different, but when in the process does wine get mixed with other fruits, nuts or meat to change flavors? Or is the wine just grapes, fermentation and oak barrels?
They throw large chunks of horse meat into the barrels and let it age with the wine
Just grapes
*I love how they harvest thousands of tons of grapes in California with thousands of immigrant workers.*
Coppola makes unbelievably good wine these days and has been for at least a decade. Top notch wines.
I thought he was joking about having a first aid kit ready when he started harvesting. Don't think he was though lol, and the crush pit was also "too much power" for him. At least he's not trying to play a tough guy for the camera
Love this host funny
I think I worked with Andrea at Benziger years ago. That chick is awesome!
Vamos Vamos Muchachos!
That lady has one of the better jobs in the entire country
Pretty cool video. Seeing a winemaker with clean hands during harvest made me giggle.
Lol I'm thinking these winemakers are just showing how its done, but aren't the actually people doing it when the cameras are gone.
My fav wine 🍷 I recommend for red wines
is there any reason for still using cork to seal the bottle,,,, in the 1600's the had no choice that was all available but not i am sure a much cheaper seal can be found ,,,
14:30 shipppp
YIKES! Only 7 guys? I felt a disk pop just thinking about it. 😁👍