Marshall Zeigler - The Most Passionate Man in Wine

22 Aug

Episode 4 of The Social Flyer takes us to Kailua in Hawaii where we meet with Marshall Zeigler, the founder of Oeno Wine and the man responsible for bringing wine culture to Oahu.

Tell us about yourself in a few sentences, what is your story?

I began a career in Food & Beverage in Las Vegas during college back in 1991. I moved to Hawaii in 1996 and never wanted to leave, so I combined my passion for wine with my business acumen and opened my winery here in Oahu. It was the best decision I have ever made.

How did you get into making wine?

I’ve been the hospitality/ Food & Beverage business forever. I truly started with a passionate love for everything food and wine. Like a lot of people I started at the bottom - washing dishes, waiting tables then moving to the kitchen and later management.

I started my first company in Foodservice Distribution, buying and selling high-end food products into hotels and restaurants in Las Vegas. Ultimately, I wanted to work my way all the way down the “food chain.” This is where I decided to become a producer- wine just happened to be the item I settled on, and Hawaii was a place I always wanted to return to.

Is opening a winery in Hawaii as dreamy as it sounds?

Opening a business anywhere is always a daunting experience. At first, there are so many unknowns, and you are forced to learn every single day. Similar to parenting (so I have heard), if you screw up or make a mistake, there’s no one to blame but yourself, and caring for the business is a top priority every minute of every day and night.

What inspired you to start Oeno Wines?

Oeno pronounced “EE-NO,” was the Greek Goddess of Wine. Famously everything she touched turned to wine. Although, most of our customers and visitors mispronounce the name, we encourage everyone to just come in and drink some wine.

Oeno was born out of a desire to offer wines and wine culture in a relaxed, European-style atmosphere.

You say Oeno Wines are an unpretentious wine in an over-saturated market - can you elaborate a little.

In my humble opinion, wine shouldn’t be serious or analyzed like a science experiment. It should be about enjoying life with an elegant beverage with friends or family. In Europe, I found myself enjoying wine so much more when it was consumed in a relaxed environment, such as a bistro in Paris or overlooking Lake Como in Northern Italy. Simple ingredients, sharing with friends and enjoying life. Nothing better than a good bottle of wine for that.

Tell us about the process of making wine.

When people ask me about producing wine, I tell them the same thing: You mix the juice, skins and oak, pitch yeast and let it go. Of course, there are a few steps to producing a great, market-worthy bottle, but the way we work is very closely related to the way wine was made hundreds of years ago. Completely natural with living yeast and natural fermentation.

Where do you see Oeno wines in five years?

Funny you should ask. We were just putting together our future plan. Hopefully, if everything goes by the plan, which it rarely does, we will be statewide in retail grocery and hotels with a growth plan to the West Coast of the USA.

What is your favourite wine?

I have been in and around wine for years, tasting tons of different wines, styles from different regions, etc. I’d have to say my favourite is a rich, full-bodied Red wine such as Cabernet Sauvignon. However, being the producer, you learn to appreciate every wine and the work, time, patience and passion that go into each bottle. The reason we produce so many different wines is there is always something out there for everyone.

“Oeno was born out of a desire to offer wines and wine culture in a relaxed, European-style atmosphere. ”

What do you get up to on your average day?

I usually start each day with a determined hour or so of no work. Because as a business owner, you have to integrate your personal and professional life, you never really have a complete break, so I start with a little tv/news and then venture outside to enjoy the great Hawaii weather. I play with our dogs and drink coffee and juice with a very small breakfast.

By 10 am, I’m off to work and thinking of new items to launch, such as 12 OENO Days of Christmas etc. By 11 am I’m on the floor greeting customers and hosting a wine tasting. Usually, I finish up around 9 or 10 pm. I go home for a shower and a quick dinner and then to bed. They are long days sometimes but always tremendously rewarding.

What is your favourite restaurant and drinking spot on the island?

If you ask people in the industry this question, usually the answer is the nearest and simplest greasy Spoon type restaurant. When you are working around food and beverage all day, the last thing you want is a fancy expensive dinner.

Most nights, my husband makes dinner at home. He is an incredible cook, and there is nothing like coming home and enjoying a meal that was cooked with love by your life partner. That’s the best after-work meal for me. A bottle of wine or glass of whiskey and a homecooked meal. If I do go out, I love anywhere in Chinatown. Tons of great restaurants of all styles in that area.