Issue link: http://digital.copcomm.com/i/935769
{ SOMMjournal.com } 61 Thrilled with PlantCorc Just a few freeway stops away from Davis Family Vineyards, Ryan and Megan Glaab produce their Ryme Cellars wines in Geyserville. Ryan is a former bioengineering student who trans - ferred to the Viticulture and Enology program at California State University, Fresno; Megan studied winemaking in Australia, where the two met while working harvest at Torbreck. Between the two of them, they also have experience at Sine Qua Non, Marcassin, Peay Vineyards, and Pax Mahle's Wind Gap—quite a joint resumé. Like Cruse, the Glaabs were fascinated with under-represented grape varieties and started their Ryme project with a ton of Aglianico in 2007 ("We've always been inspired by Italian grapes," says Ryan). Today, one of their strong suits is a duo of Vermentinos, labeled "His" and "Hers": "Hers" is pressed, settled clean, and bot - tled early, while "His" is picked later, destemmed, fermented on skins, and aged longer. Clearly a busy ambassador for Nomacorc, Hardy Wallace also turned the Glaabs on to the closure as he did with Cruse; they were imme - diately "intrigued," Ryan says, and have now been using Nomacorc for two years. "The first year we did Vermentino, our quickest release, under Nomacorc closures, and we were super happy with the results," he adds. When naming Nomacorc's advantages, Ryan has plenty of material to work from. "As far as all non-traditional corks go, it's best looking; extracts from the bottle well; it's made in the U.S.; it's not made from pe - troleum; and it's recyclable," he says. "It's a radical improvement on what we had before, and we've been thrilled with the product." As the evolution of wine closures progresses, we can expect more and more winemakers to not only discover the benefits of Nomacorc PlantCorcs by Vinventions, but to pass the word along to their fellow vintners as well. As Guy Davis puts it: "If I didn't have confidence in Noma - corc, I wouldn't talk about it." Family Vineyards, Ryan and Megan Glaab produce - ferred to the Viticulture and Enology program at California State University, Fresno; Megan studied winemaking in Australia, where the two met while working harvest at Torbreck. Between the two of them, they also have experience at Sine Qua Non, Marcassin, Peay Vineyards, and Pax Mahle's Like Cruse, the Glaabs were fascinated with under-represented grape varieties and started suits is a duo of Vermentinos, labeled "His" and "Hers": "Hers" is pressed, settled clean, and bot - tled early, while "His" is picked later, destemmed, Hardy Wallace also turned the Glaabs on to the closure as he did with Cruse; they were imme - diately "intrigued," Ryan says, and have now been using Nomacorc for two years. "The first year " The first year we did Vermentino, our quickest release, under Nomacorc closures, and we were super happy with the results. " Ryme Winemaker Ryan Glaab