Send us a text

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.

Cheers! Please like, follow, subscribe and rate us! We LOVE to hear your comments! Reach out to us on our social media:
Facebook and Instagram @insidethebunghole
Twitter @bungholepodcast

Our webpage is insidethebunghole.buzzsprout.com

OR email us at insidethebunghole@gmail.com

Send us a text

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.

Cheers! Please like, follow, subscribe and rate us! We LOVE to hear your comments! Reach out to us on our social media:
Facebook and Instagram @insidethebunghole
Twitter @bungholepodcast

Our webpage is insidethebunghole.buzzsprout.com

OR email us at insidethebunghole@gmail.com

Send us a text

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.

Cheers! Please like, follow, subscribe and rate us! We LOVE to hear your comments! Reach out to us on our social media:
Facebook and Instagram @insidethebunghole
Twitter @bungholepodcast

Our webpage is insidethebunghole.buzzsprout.com

OR email us at insidethebunghole@gmail.com