FAMILY OWNED SINCE 1990
Pure & Uncompromising
An Interview with Director of Winemaking, Leslie Renaud & Raemy Paterson, Winemaker
By Lisa Gmur, CSW
TANK TALK
When Courtney Benham founded Angeline in 1990, he had one thing in mind; make wines that are true expressions of the varietal that are unadulterated and uncompromising.
Made at Martin Ray Winery in the Russian River Valley, Angeline wines are just that. Intentional farming and idyllic conditions with minimal intervention. Whether they are served on a white tablecloth or a picnic table, the purpose is to satisfy that craving for a true taste of the varietal.
Their guiding philosophy is keep it simple. With little variation, vintage dependent, they keep things consistent – partial whole cluster fermentation, indigenous yeast fermentation whenever possible, blending the lots for balance, consistency and clarity. Always 100% single-varietal, always easy.
Pictured Left: Raemy Paterson & Leslie Renaud
THE INTERVIEW
Leslie Renaud
My father was in the Navy, so I moved around quite a bit before age 10. We then moved to Honolulu, where I stayed for the next 12 years. Father still lives there. For a kid that loved the water, I can’t imagine a better place to grow up .I wanted to be a Marine Biologist.
The Mark Wine Group
Ha! Two of my daughters grew up in Hawai'i and my oldest also wanted to be a Marine Biologist. How about you, Raemy? Are you an island girl too?
Raemy Paterson
I grew up in Pleasant Hill, CA a suburb of the San Francisco Bay Area. Only 45 minutes from Napa/Sonoma or the city, my family often did day trips on the weekend.
Raemy Paterson
My father was a doctor, and my mother was a flight attendant for United Airlines. Both loved wine, food, and traveling. I always wanted to be a shop owner. I loved curating objects and running the ins and outs of a small business.
The Mark Wine Group
So you were both late to the winemaking party. Do either of you remember your first “taste” of wine?
Leslie Renaud
My first taste was Lancers. It was pretty bad, but cheap enough to drink without much money. My first “real” taste of wine was at a restaurant in Sacramento. I ordered a glass of merlot, and later a glass of pinot noir. I was shocked by how different the wines tasted!
Raemy Paterson
I was very young, probably around 5 or 6 years old, but I remember tasting some watered-down Sauvignon Blanc my parents let me have a few sips of.
Leslie Renaud
1999 when I accepted a position as a lab tech at Ironstone. Knew nothing about wine, but I had wet chemistry experience from college. My degree from U of MI is in natural resources.
Raemy Paterson
As a child, I spent most of my time traveling with my family to renowned wine regions of the world.
While my interests then leaned more towards indulging in local food and exploring farmers markets, I gradually developed a deep appreciation for the culture intertwined with winemaking.
I admired how winemakers get to blend creativity with analytical precision and get to live in some of the most beautiful places on the planet!
angeline wines
Chardonnay, California
Rosé, California
Pinot Noir, California
Cabernet Sauvignon, California
Continued
Raemy Paterson
I have a B.S. in Viticulture and Enology from UC Davis and recently finished my MBA from Sonoma State University.
The Mark Wine Group
Wow. That’s really cool! What experience did you both bring with you to Angeline?
Leslie Renaud
I have a B.S. in Viticulture and Enology from UC Davis and recently finished my MBA from Sonoma State University.
Raemy Paterson
I had the wonderful opportunity to complete harvest internships in France, Australia, Napa, and Sonoma before settling down in the Russian River.
I gained experience making a wide array of varieties and styles from the sweet wine of Sauternes, biodynamic wines in Provence, and even to sparkling wines here in the United States.
I have been here six years now. It’s been a wild ride and I’m so grateful for everything I’ve learned and continue to learn.
Leslie Renaud
We practice high end winemaking techniques on both brands. (Angeline and Martin Ray) We don’t inoculate with commercial yeast strains. We do long cold soaks, punch down the open top tanks 3 times per day and do as little manipulation as possible.
Raemy Paterson
I think Angeline wines are so special because they are true to type, balanced, and they over deliver. We hold ourselves to the highest standards and I am so incredibly proud of each of the wines we make.
We strive to make wines we like to drink and not to follow consumer trends like sweetening or blending in other grapes to alter the flavor.
What might be surprising is that we treat the wines for Angeline and Martin Ray very similarly. All fruit from each vineyard block is fermented and aged separately as a single vineyard, and only blended when the wine has matured enough to show its true potential.
We do this with low intervention winemaking techniques, meaning fermenting with native yeasts and steering clear of unnecessary additives.
Raemy Paterson
We attribute our success to the unwavering quality we maintain within our team. Our company culture is built on a foundation of exceeding expectations and consistently delivering exceptional results. We refuse to settle for anything less.
Our wines are farmed and vinified with the same meticulous care found in much more expensive wines and I am very pleased with that.
Leslie Renaud
The wines seriously over-deliver for the price point.
The Mark Wine Group
Totally agree with that, but let’s get real. The wines are a success because it is an amazing team of women behind them.
Raemy Paterson
We are proud to have so many women here on the property, from the winemaking team, our enology lab techs, our cellar and hospitality team. We have an amazing culture of inclusivity and strive to continually support one another.
Leslie Renaud
We all work together very collaboratively. Everyone here is extremely organized, so nothing falls through the cracks. We are all focused on making the best wine possible, and egos never get in the way.
Raemy Paterson
Kegging in stainless steel kegs is the most sustainable way to package, transport, and serve wine at this moment in time. I think it’s great we have invested in our own kegging equipment so that we can do our part in reducing single-use or even just recyclable packaging. Kegs are 100% reusable!
Leslie Renaud
I am proud of us being one of the industry leaders with our keg production. I wish more people would use them as they are so much better for the planet. And I love Stelvin. The wines are guaranteed to be fresh, and I don’t need to worry about forgetting a wine key.
The Mark Wine Group
Yup! No pen’s needed for emergency bottle openings. How do you know when a wine is ready for bottle?
Raemy Paterson
That is a good question. I’ve tried to put it to words before, but there’s this innate sensation when a wine comes together and just feels finished. There’s a completeness that makes the wine stand out in a way it hasn’t before. You instantly realize it, if you have to search for it, the wine isn’t ready.
The Mark Wine Group
You nailed it. What a beautiful way of putting that into words. Do you have a favorite grape varietal you like to work with?
Leslie Renaud
Being able to tell a story through a product that we get to share with everyone.
Raemy Paterson
Pinot Noir. To me, no other grape is as expressive regarding its sense of place.
angeline reserve
Reserve Sauvignon Blanc, Mendocino
Reserve Pinot Noir, Mendocino
Reserve Cabernet Sauvignon, Mendocino
Leslie Renaud, Director of Winemkaing
Raemy Paterson, Winemaker
Continued
The Mark Wine Group
Ahhhh, the infamous Heartbreak Grape stole your heart. Do you have a favorite part of the job?
Raemy Paterson
My favorite part of my job is when I get to share wines that I worked so hard on with people from all over the country. I have so much passion for what I do and it’s great to communicate that passion person-to-person over a glass of wine.
Leslie Renaud
The people that I work with.
The Mark Wine Group
And what a fabulous crew you have there. Everyone goes above and beyond. You guys have been a great company to work with. Do you have any specific experiences you can recall that have shaped your winemaking?
Leslie Renaud
I would say that the biggest influence is a technical pinot noir seminar that I have been involved with since 2005. 50+ winemakers locked in a room, tasting each other’s wines blind over 2 days. And then asking questions as to why they were made in that particular style. It’s a very humbling and educational experience.
The Mark Wine Group
That sounds intense and way cool. Besides the Russian River Valley California, have you ever worked a harvest in another wine growing region?
Raemy Paterson
Yes! Bordeaux, Napa Valley, Provence, Barossa Valley, Dry Creek Valley, Alexander Valley, and now the Russian River Valley.
Leslie Renaud
For me - Sierra Foothills, Alexander Valley, Carneros, Sonoma, Santa Cruz, Arroyo Grande, Sta. Rita Hills, Dundee Hills, and Casablanca Valley in Chile.
The Mark Wine Group
Love that you both have worked the Southern Hemisphere. What’s the most interesting or unique part of your job?
Leslie Renaud
Being able to tell a story through a product that we get to share with everyone.
Raemy Paterson
Probably the most unique part of my job is that I need to taste the wines before we bottle first thing in the morning at 7am. After coffee and brushing your teeth, Napa Cab isn’t usually the first thing you want to taste! Other than that, I think making a subjectively unique product is really interesting.
Wine is all about personal taste, so I just make wines that taste the best to me and best reflect that vineyard and growing season. It’s like art in that way but sold at restaurants and wineshops. It’s an interesting confluence of art, farming, and food production.
Leslie Renaud
I have two: Dungeness crab and Concrete Chardonnay, and duck confit with our Estate Pinot Noir.
Raemy Paterson
I love pairing wines with pizza because the combination of tomato sauce, cheese, crust, and toppings offers a wide range of flavors to experiment with. Plus, it’s simply delicious.
Wine is all about personal taste, so I just make wines that taste the best to me and best reflect that vineyard and growing season. It’s like art in that way but sold at restaurants and wineshops. It’s an interesting confluence of art, farming, and food production.
The Mark Wine Group
Especially the pizza at the winery, and the salads too! They were amazing! Now let’s get personal. Any pets, partners or hobbies?
Leslie Renaud
I have an 8-year-old Bernese Mountain dog named Grizz. Cooking and gardening are my hobbies. No kids, the dog and the husband keep me plenty busy!
Raemy Paterson
I live with my boyfriend in downtown Santa Rosa. He is also a winemaker, so while it’s fun to talk shop, harvest is a very busy time for us! I also love to travel, eat and drink with my friends and loved ones, and go shopping at antique or thrift stores for treasures.
Wine is all about personal taste, so I just make wines that taste the best to me and best reflect that vineyard and growing season. It’s like art in that way but sold at restaurants and wineshops. It’s an interesting confluence of art, farming, and food production.
The Mark Wine Group
And what the perfect area to live in for that. Thanks so much you two amazing women. This has been so much fun,
