Monkshood Cellars
a q&a with nathan littlejohn...
Nathan Littlejohn is the owner and wine/cider maker at the new Monkshood Cellars on the ground level of the Minturn Haus. He is busy preparing to open the winery for tastings and sales to the public.
We recently caught up with him between ski runs to talk about his new project.
How did you get into the wine business?
I studied Forestry in the former years of college. My affinity for plants and ecosystem relationships quickly stretched into the microbiological world via homemade kombucha, wine and beer- some of which proved to be even palatable, but rest assured all was consumed! One class led to the next and then there I was entrenched in flavor chemistry and fermentation microbiology. This groundwork ushered in one provocative opportunity after the next working with vineyard managers, orchard managers and winemakers alike around the world sharing their culture, kitchens, land, philosophies and minds.
You have studied and made wine in some interesting places around the world. Tell us more about your experiences.
Life on the production side of the wine industry has been a journey filled with sweat, laughter, contemplative thought, ripped shirts, wet boots, full bellies and stamped passports. There are many places filled with bounties of love and verdure, however when people respect the responsibility in using their land you encounter true symbiosis. The weeds, the butterflies, lady bugs, deciduous and coniferous stands, soil microbiota, fruit and biodiversity as a result permit the land to truly flourish in a competitive and healthy manner. Travelling and working with people who respire in this way continues to refine the lens I view life through. I think this is reflected in the fermentation I coax along and the relationships I continue to respect and admire.
You most recently left the famed cellars and vineyards of Mayacamas in the Napa Valley. What was it like working there under Andy Erikson?
Mayacamas Vineyards proved to be an experience words often fall far short of fully describing. The land there is a magical oasis of ecosystems ranging from arid Manzanita stands to dank Old Growth Redwood forests towering over their dappled lit ivy with vineyards percolated in between and betwixt. The style of wines we strived to continue and refine certainly strengthened an artery in where my palate gravitates. It proved to be an endeavor filled with late nights beckoning cold beers, early mornings welcoming coffee corectos, and relationships creating the energy to get through it all. Andy Erickson along with Jimmy Hayes, Artie Johnson, Braiden Albrecht, The Chiz and Jesse Apgar made up a team that mirrored the biodiversity of the land. Andy’s experience in navigating places that have their own soul proved that the best way to improve on what’s already amazing starts with listening and reflection. Mayacamas has a lot to say.
With your impressive resume, why did you decide to launch your brand in Colorado? And Minturn of all places?
When my relationship moved into a different stage at Mayacamas in March of 2016 my heart longed to be back in the Mountains. I moved back to Colorado and serendipitously got connected with a space in Minturn that once gain beckoned listening and reflection. Minturn has a lot say and so does the land here in Colorado. I have found through my travels when you encounter a place that beckons a listening ear, the experience is truly rewarding and worth every second. Minturn and the orchard /vineyards here in Colorado certainly proved to fit that bill.
You named your winery Monkshood Cellars. Where does this name come from?
Aconitum, also known as Monkshood, is a seductive high alpine flower grown right here. It has for some time stolen both my attention and thoughts in its unique shape, deeply palmate leave structure, and its strength in femininity.
Where are you sourcing your grapes and apples?
All apples and grapes are strongly rooted, respiring, drinking and photosynthesizing at elevation in Colorado. Exact places range from Cortez to Paonia and Hotchkiss to Palasade.
What will your winery visitor experience be like?
Tough to say at this point but it is my goal to educate all people lending their breath and thoughts to Monkshood Cellars on the philosophies of growing fruit and observing the wild mechanics of fermentations. Sip, swirl, sniff with a nose to the air won’t be found here. It is my hope drinking from a pitcher freshly thieved from a barrel, growlers of vin rouge and cider, glasses of Chenin and Syrah, jazz, bluegrass, ski and snowboard boots, mountain bikes and muddy backs, river feet, tasty cheeses, Stone Lithographs by Michael Arnsteen and laughter will be ubiquitous and free flowing.
What is your favorite place in the Vail Valley to grab a pint of Colorado beer?
That’s like asking do you like Blueberry Cobbler or fresh Pasta-depends on the mood! However, I do enjoy throwing a ten spot into Big Buck at Magustos and giving it a go with the mates.
Best Vail Valley wine experience?
Old Rieslings and Fondue at Swiss Chalet hands down.
Your favorite run at Vail is…
The one with my mates and partner Paulina Dean.