Page 6 - Buzz Magazine - Issue 4 Fall 2022 | University of Rochester

The Art and Science of Wine

Overstreet sources her grapes from vineyards in involved in the process, too—intuition, writing skills,
Sonoma County—including her own estate pinot design savvy, and the ability to connect with
noir vineyard, Torrey Hill—and from the Santa people are vital. Every year offers a new vintage
Lucia Highlands. and a new challenge.”
“Like all physicians, I invested a lot of time and As a winemaker, Overstreet still makes rounds. She
heart in my medical training,” she says. “Leaving wakes early, walks the vineyards, plans a grape-
wasn’t easy, but after 15 years of winemaking, it’s picking schedule, and does whatever the season
clear that I draw on the same skill set every day, requires. For instance, when producing red wines,
just differently. To me, winemaking is a magical her first job each morning is to check temperature
elixir of science and art, just like the best and sugar levels in each tank. “If a tank overheats,
physicians combine rigor and technique with a the yeast in it can die and fermentation will stop,”
big dose of humanity.” she says. “That can’t happen—I have to make sure

MAKING A GREAT BOTTLE OF WINE my grapes don’t get chilled or come down with
Winemaking, Overstreet says, is not such a far cry something like a fever.”
from medicine. “I used to look at cross sections of THE BUSINESS OF WINE
tissue. Now I look at cross sections of grapes,” she Bruliam is housed within a shared production
says. Overstreet adds that in medical school, she facility, which makes it possible for small, boutique
was taught the biopsychosocial approach to patient brands like Overstreet’s to run a business without
care and learned how important it was to assess the capital investment in large equipment like
the whole patient to improve health outcomes. crushers/destemmers and presses. The facility
“It’s similar in winemaking,” she says. “We have provides her access to state-of-the-art production
to integrate a variety of factors that affect the equipment along with the physical space needed
production of a great wine, including sweetness, to focus on hospitality, offer private tastings, and
acidity, tannin, alcohol, and body. There’s art provide guests with distinctive experiences.

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