What do you want to say about Maison Mittal that is personal to you?

There are many factors and elements that make up the notion of terroir. Beyond the geology, soil, climate and aspect that we commonly think of, the human element is key. Key not only in bringing out the potential of a terroir but also in its interpretation and in shaping the vision that becomes wines that reflect a place.

The first thing that comes to mind with Maison Mittal is right there in the name -the people. Neeta and Kunal have vision, are curious and are willing to be groundbreaking in trying new things yet remain practical and humble. The ingredient of passion that they put into every thing they shows in the wines that are produced.

What was the moment you knew the Bordeaux discipline could translate to Paso Robles?

Im going to interpret the phase Bordeaux discipline, then apply it to Paso. My training and experience in Bordeaux is a set of tools. It is a foundation that serves only as a starting point and is not a special insight or set of techniques. Often people think of Bordeaux as being a region that is more or less fixed, traditional and confident that it has “figured it all out”. That is hardly the case. Like any wine region, Bordeaux is continually evolving, asking questions, evolving styles and adapting to changes. Bordeaux traditionally is a brand-driven region -the brand being the chateau, the chateau referring to a specific, estate Vineayrd or collection of vineyards. It is through experience and interpretation of the vineyard potential that a chateau develops its cellar techniques and unique touch of style that make it recognizable. It is the marriage of these two elements -the vineyards and the cellar techniques, that are what we are developing for Maison Mittal. We are exploring and learning the character and potential of the vineyards we work with and evolving our farming and cellar techniques to create a recognizable wine of both place and style.

Which decision in vineyard design or blending best shows your influence on Maison Mittal’s identity?

My expertise is in honing and tuning the work in the vineyard so that it produces its greatest potential and then to help realize that potential in the cellar respecting the vineyard identity and allowing its character to show through. Maison Mittal has very little blending since the lots are small and there may only be 1-2 picks from a vineyard.

When you taste these wines beside those of Saint-Émilion, what conversation do you hear between the two regions?

Paso is young and we are learning. Saint Emilion has established, mature vineyards but the best producers are still learning. I like to see the exchange but would never hope that it would result in something that looses its identity.

What would you like future critics to recognize when they look back at these first vintages?

I would like the fact that we have been willing from the beginning to not necessarily take the easiest or most predictable path but that the wines show our commitment to allowing the character of place to show through. And that we set a high standard from which we will continue to focus in on and realize the potential and identity of place.