Doug Timewell and Terrie Leivers founded a three-and-a-half acre micro-winery called Toucan Wines in 2004. They currently produce 400 cases per year of Zinfandel and Petite Sirah wines on their hillside vineyard in California’s Arroyo Grande Valley AVA.

Joshua Lurie: What’s your first wine memory?

Doug Timewell: I began collecting wine in my early 20’s after being introduced to great California wine by an employer.

JL: When and why did you make your first wine?

DT: We made our first wine in 1992 from fruit grown in the Valley Vista vineyard, AKA Lytton Springs.

JL: What’s a wine trend that you’re excited about?

DT: Blends I think, this trend will end up offering the best value to the consumer and break stereo types of wine should and shouldn’t taste like.

JL: How much value do you see in rating wines using a 100-point scale?

DT: I don’t see the value in the 100 pt system, because wine appeals to a personal taste. Unless you respect the rater, the scale has no meaning (my view).

JL: If you could only drink one more bottle of wine, what would it be?

DT: I’m very fond of our dessert wine: Estate Toucanet.

JL: What food would you pair with the wine?

DT: Our Estate Toucanet is Dessert all the way – great solo, but perfect with chocolate (brownies, a box of Godiva).

I’ve particularly enjoyed our Estate Toucanet with Ben and Jerry’s Chocolate Fudge Ice cream with sliced fresh bananas – just sayin’…