Updated August 2022
While touring the Rogue and Applegate Valleys in Southern Oregon, Joseph reached out to us via Instagram to offer recommendations on where to taste. After a bit of chatting, Joseph, a certified Sommelier in the region, generously offered to come do a private tasting at our AirBNB; we provided sushi and him everything else.
It was an evening we won’t forget, as it happened so serendipitously. Joseph is a fantastic storyteller and is extremely passionate about Southern Oregon’s wine region. Now the former Army pilot is focused on distribution and is producing his own label; read on for his full story.
Our interview with Startup Winemaker, Joseph Shaughnessy.
Wine Scribes: How did you get started in wine?
Joseph Shaughnessy: I moved to Oregon from Tennessee sort of on a whim. I had fallen in love with [The Rogue Valley in Oregon] on a trip through the area years prior. The first job I got when I was here was for this sandwich shop that had an attached wine retail shop. I liked wine but had never been accustomed to fine wine before. Almost immediately, I was hooked by the local wines of Southern Oregon.
WS: What was your background up until that point? Did you pursue a degree in Oenology or Viticulture?
JS: Neither. I have a degree in Sociology that I used to join the Army and fly Blackhawks; pretty unconventional start. After the Army I worked on customer-facing side of things and my interest gravitated towards production. After taking a job with the Oregon Wine Experience I began to meet many of the vignerons of the area.
Much of this happened while pursing my WSET Diploma as well. The combination of studying various regions and then hanging out with farmers is a recipe for one to begin their own label. Hah.
WS: Wow that is very unconventional indeed. Although we can imagine the stresses of flying may be the only thing that can prepare the stresses of harvest! So what were your next moves to start your own label?
JS: I had started D1 (Wine Production) in the Diploma course so I wanted to work a harvest part time, which I did at the Barrel 42 custom crush facility. I have friends who are virtual winemakers (winemakers who own neither grapes nor winery) and they offered a lot of good advice. Most importantly, I was able to access fruit from Layne Vineyard in Southern Oregon–Planted in 1975 by Roger Layne; old vines and own-rooted glory.
WS: We love the old and own-rooted vines. Such a rarity these days. Where do you see your business in ten years?
JS: My goal is to showcase a single release each year. A different varietal or vineyard (or both) from a site I consider to be a “Cru” of the Siskiyou Mountains. The selection of these locations is based on personal familiarity with the fruit that grows there and the quality therein.
In ten years I hope to have developed the reputation of where vignerons and producers would be happy to see me come to their door asking for a couple tons of grapes. My first two vintages certainly track well for this goal in my opinion.
Cru Siskiyou, Rogue & Applegate Valley, OR
Vintages produced: Two but none are released yet
Cases Produced: 50-100/yr
Varietals: Merlot, Chardonnay, Pinot Noir, Tempranillo, Viognier, Cabernet Sauvignon
WS: That sounds like a really cool premise. I’m sure a lot of our readers aren’t familiar with The Rogue Valley (we weren’t until visiting). For the wine you’re making, Where do you derive inspiration from?
JS: Oh boy, this is a big question. Not to cop out but I do not think I can name just one producer here. What I will do is give the producers that inspired my first two vintages. For the 2020 Merlot I was most inspired by the 2015 Layne Vineyard Merlot made by Barrel 42 and is the reason I knew I had to get my hands on that fruit. But equally inspiring was the 1995 Frog Leap Merlot I tried in 2019. It was just a great demonstration of the most underrated varietal.
Regarding my 2021 Chardonnay the list is a bit longer as I am just inspired by the quality of Oregon Chardonnay in general (the best quality per dollar in the wine world right now). Quick list is: Authentique, Lingua Franca, Nicholas Jay, Bethel Heights, Irvine and Roberts.
It should be mentioned that a goal with my brand is to not be beholden to a single style of winemaking; but rather make the wine in the fashion the fruit and land tell me to. Hence why my answer is so vague here.
WS: We recognize a few names from that list; very good company. What would you say are some of the biggest challenges facing the wine world today?
It is undoubtably climate change–but also coming to grips with what that actually means. I think the easy understanding is saying: “oh well we will have to plant grapes that ripen later.” Which, though also accurate, does not account for the greatest threat of climate change. That threat is the increasingly erratic behavior of weather.
Drought on the west coast US, and in France (along with wildfires), polar vortex in Texas, massive floods in Germany, drying up of the Po and Loire Rivers, Heat domes (two years in a row) in the PNW. All of these things are just in the last two years. Obviously this issue is far larger than the world of wine but as it pertains to the latter it is quite significant.
Entire styles of wines will be changing; predictability will decrease and vintage variation could make some regions unviable on the market. This is not to be bleak but rather realistic. It is a problem we can beat if we work together.
WS: Interesting that you mention climate change as it’s something extremely important and a topic we’ve covered on previous interviews. You’ve named a few winegrowing regions in that list; what’s your favorite, other than your current one?
JS: I have a huge soft spot for Alsace. It is a region that dominates amazing food and wine. It is such a shame to see so little Alsatian wines in restaurants because the weighty, round texture of the wines go well with a variety of dishes; of course the acidity is always present.
The most impressive bottle of wine I had in all of 2021 was Leon Beyer 2015 Riesling Cotes d’egusheim. Also, I find a lot of similarities of Alsace and the Rogue Valley (diverse soils, North/South Rainshadow, warm and dry).
WS: That sounds delicious. What’s the best bottle you’ve tasted, period?
JS: Tough question… if I had to hammer it down to one it would probably still be the 1954 Boal Maderia from D’Oliveiras I believe. It was years ago but it left a massive impression.
WS: Thank you Joseph. Before we end, please tell our ‘Scribers how they can get in contact, taste or purchase your bottles.
JS: Follow me on social media @southern_oregon_somm and @cru_siskiyou. A website is in development (shooting for December of this year). Expected release of 2021 Chardonnay in Dec 2023 and 2020 Merlot TBD in 2024. Feel free to DM me on social for any questions.
