Tuesday, May 16, 2017

Meet ROBERT SINSKEY of Robert Sinskey Wines

Big news - meet ROBERT SINSKEY at The Wine and Cheese Place!
Open House wine tasting!

We are proud to announce another great 35th Anniversary Tasting!
Featuring Vintner Robert Sinskey himself!
(son of the founder)

The Wine and Cheese Place - ROCK HILL location
9755 Manchester Rd
St. Louis, M0 63119

Tomorrow! Wednesday May 17th

from 5pm-6:30pm @ ROCK HILL

Open house, reservations not required - click here to let us know you are coming on Facebook and share with your friends.  Thank you.

Here is the great lineup of Robert Sinskey wines we will taste:

  • 2016 Vin Gris of Pinot Noir (rose) ($28)
  • 2014 Abraxas White ($35)
  • 2013 Carneros Pinot Noir ($39)
  • 2012 Capa Vineyard Pinot Noir ($65)
  • 2012 POV Red ($39)
  • 2012 Late Harvest Pinot Gris ($24)
Better yet, all wines will available for purchase!

This is an open house wine tasting!
Please join us and invite your friends....share on facebook with your friends for us and welcome the ROBERT SINSKEY to St. Louis and The Wine and Cheese Place


Rob Sinskey is an atypical vintner. He is a native Californian and a wine guy who did not attend wine school. Instead, Rob received a Bachelor of Fine Arts degree from Parsons School of Design in New York City, where the only thing happening in agriculture was conducted in apartment closets. Over the past twenty-five years he has grown his 100% organic and Biodynamic certified winegrowing operation to over 200 acres of premium vineyards in the Carneros and Stags Leap districts of Napa and Sonoma Valleys.

It all began when a six-month assignment assisting his father turned into a twenty-five year obsession. “After a stint in advertising, I was looking for something real where I could, excuse the pun, put down roots. Then, my father called for help. His avocation in wine growing had developed into a fledgling business and he needed assistance. I think a week had passed before I discovered that his avocation had become my obsession.”
Rob’s philosophy that “Wine is not an athletic event,” still holds true to this day. The goal is to make “pure wines of character that pair well with cuisine.” Rob believes that wine should not be a “quick study,” but rather, sneak up on you, seduce you, and evolve in the glass and in the bottle.

With a solid belief that artisanal winemaking begins with the care of the land, Rob, along with winemaker Jeff Virnig, quietly converted their vineyards to organics beginning in 1991. As they honed their craft, they slowly and methodically developed biodynamic “whole farm” practices. Rob and Jeff adopted methods that not only produced wines of individuality, but also left a minimal footprint on the land. They believed in developing vineyard ecosystems with the utilization of farm animals, the development of beneficial predatory bird and animal habitat and fish friendly farming practices. Equally important, though less obvious, has been their development of a living soil system by establishing farm methods that encourage vigorous populations of microorganisms through the use of cover crops, composts, biodynamic preparations and the utilization of low impact farm implements.

Looking beyond the vineyard, Rob Sinskey and the crew of RSV have taken a leadership role in reducing their carbon footprint by generating 75% of the energy used at the winery through solar photovoltaic installations and the brewing of bio-diesel, made from used restaurant oil, to power their trucks and tractors.

Rob Sinskey believes that the goals of making luxuriously elegant wines and farming with earth friendly methods are not mutually exclusive. Rather, he has found that caring for the land and conscientious business practices have helped to define the well-crafted wines of RSV.

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