WIN – Wine Industry Network
Seismic Shift at Big Basin Vineyards: “At the Time, I Didn’t Get the Hype Around Burgundy”
28 April, 2017
Owner/Winegrower Bradley Brown of Big Basin Vineyards has been on a long, tumultuous journey as a self-taught winemaker in the middle of an appellation best-known for its eccentric, self-made legends.
In that, he has good company, to wit, David Bruce, Jeff Emery, Tony Craig, Jeffrey Patterson and Ryan Beauregard, to name a few.
When he decided to pursue wine as a second career in the late 1990s, after a successful dance with high technology, Brown couldn’t have chosen a more obscure spot, deep in the redwoods adjacent to Big Basin Park in Boulder Creek, to plant vines.
At first, he was wholly dedicated to Rhones, sourcing cuttings from one of his best mentors, John Alban, who inspired the robust and dense wines for which he gained immediate notoriety.
Those were the days of the high flying, high alcohol, high Parker scoring wines that came to define the Rhones of Paso Robles, and Bradley kept good company among their creators. Syrah was the darling, made massive and tempestuous: no alcohol was deemed too high to defy its inherent gravitas.
Grenache was elevated to the bombastic, and GSM blends cemented their place in our collective consciousness. Ah, if only we could have actually enjoyed an entire bottle before passing out.
But that was then, and that now seems so very long ago. The road to one’s style as a winemaker is often paved with torturous side trips that lead to sheer cliffs, from which one must fly Icarus or carefully retreat. To Brown’s credit, he knows when to sail and when to bail. And he knows how to read a trend.
Fortuitously, he began to shift from the solitary infatuation with Rhones to the allure of Pinot Noir, around 2004, when Jeff Emery of Santa Cruz Mountain Vineyard needed a place to crush after his partner, Ken Burnap, sold the Jarvis Road property in Scotts Valley.
Emery ended up crushing at Big Basin Vineyards. Brown became intrigued with the myth of Pinot, and began sourcing fruit from vineyards in Corralitos, including Alfaro, Lester and Woodruff, sources he still uses today.
He recently began grafting his estate Syrah over to Pinot Noir, choosing Mount Eden and Swan clones.
At the same time, he was developing, along with John Allen, a trippy, high elevation, limestone-studded vineyard called Coastview, in the Gabilan Mountains, south of Salinas. At first, he wanted Rhones, planting more selections of Syrah, and some Viognier, but eventually added Pinot Noir and god forbid, Chardonnay.
Some will remember Brown’s ardent exclamation in his early days as a winemaker that he would never make Chardonnay. Ever. You know what they say about never: it so rarely ever completes the forward pass.
Brown now makes some absolutely stunning Chardonnay: so graceful of spirit, so light on its airy feet that you have a hard time wrapping your head around the fact it’s the same winemaker. But then, he isn’t. He’s changed. Evolved. Grown. And grown up.
Fatherhood will do that to you.
Each assistant winemaker he’s had along the way, and he’s had a few, including Ian Brand, Lindsey Otis and currently, Brad Friedman, have influenced his evolution and helped him orient his compass towards his true North, which is grace, purity and balance.
Says Brown, “Two things happened in concert that changed my perspective. 2011 was the coolest vintage on record. You were never going to get things ripe. The Lester Vineyard Pinot (located in Corralitos, a coastal sub-region of the Santa Cruz Mountains AVA) that year turned out great. Our estate Syrahs were very interesting: much more savory.
I showed the 2011 Lester at WOPN (World of Pinot Noir) to Raj Parr who posted on Delectable that he really loved it. Picking the fruit earlier seemed to amplify the texture, mouthfeel and structure, but also produced more character and integrity.
The other thing that happened was a tasting with a friend who is a heart surgeon and a collector of DRCs and Grand Crus. At the time, I didn’t get the hype around Burgundy. We opened up a 1990 Domaine Dujac Bonne Mares Grand Cru: one of the greatest vintages, and a warm year. It blew my mind. It was so ethereal and complex, filled with perfume.
It was otherworldly. That experience changed my mind so completely about what Pinot was capable of.”
Consequently, in 2012, he picked all the vineyards earlier and made Pinots that he says, “completely blew my mind!” About that time, he became aware of IPOB (In Pursuit of Balance) and submitted to join. At first, his wines weren’t accepted, but he got in on the second attempt. “It was a big Aha! moment for me,” says Brown. “I was among great company, with great producers and renowned vineyards.”
Another factor that changed his winemaking was the use of whole cluster. He notes that in Burgundy, they use native yeast, as does he, along with abundant whole cluster. Being part of IPOB brought him in contact with other winemakers employing whole cluster to boost the mid-palate and texture in wines picked at lower brix.
“I became increasingly aware of whole cluster, but I was scared of the impact it would have with lower alcohol, higher acid. I worried they would be green and lack structure and color. With whole cluster, I didn’t want tannin or astringency.
Starting in 2012, we did some whole cluster and upped it to 75% in 2013 on the Lester Pinot and 40% on the Alfaro Vineyard Pinot (also in the Corralitos area). We d the whole cluster lots and didn’t find any bitterness.
So, we really went for it in 2014, with 100% whole cluster on the Lester and Alfaro Pinots, as well as the Coastview Pinot.”
The Coastview Vineyard in the Gabilan Mountains sits at 2200 ft., above the Salinas Valley, on the eastern side of Highway 101. This warm, sun-drenched microclimate features decomposed granitic and limestone soils, and is capable of producing bigger, brawnier, more tannic wines.
Brown also began employing whole cluster in Syrah, venturing as high as 40% in 2014 with Coastview fruit. “You have to be careful with Grenache, though. The skins and stems are so thick, that 50% whole cluster is max,” he notes.
Equally important in the evolution of the Big Basin style has been the use of oak: much less of it, and much more judicious selection of wood. Says Brown, “In the early days, we tended to use lots of oak, mostly M+.
I’ve definitely started to move away, beginning in 2009 and 2010, with a shift to different oak for different varietals. For Pinot, we use mostly M toast. Our goal is transparency. I don’t want to get oak flavors.
New barrels can amplify the characters that are already there in the fruit, or by adding a specific oak flavor. We have used 100% new in the past.”
He’s been gradually stepping down the use of new oak, to 1/3 or even 20% new, depending on the vineyard: a seismic shift. Through rigorous testing, Brown and Friedman have isolated a former master cooper from Hermitage who uses only wood from the Alliers Forest. They’ve selected a very tight grain and light long toast, which they feel is ideal, especially for Chardonnay.
Yes, Brown is making Chardonnay, both from the Coastview Vineyard and from Bald Mountain, in the Ben Lomond Mountain AVA, another sub-AVA of the Santa Cruz Mountains.
In 2014, Brown used only 20% new on the Coastview Chardonnay. He prefers the mouthfeel and aromatics of used barrels with this fruit. “It’s an amplification,” he says. “We only certain forests and coopers.
We’re not going to use Francois Freres or Taransaud.”
On the gradual ratcheting down of new oak and toast levels, Brown says, “Small shifts can make a big difference. In 2015, we used very minimal oak on the Bald Mountain Chardonnay. Our goal was to accentuate the purity and minerality. It actually didn’t finish ML, so we ended up with a very high acid wine.”
Sometimes people mistake the wine’s inherent spiciness for new oak. “The Alfaro Pinot has huge spice that confuses people. It’s not oak: it’s the wine. The barrel provides a polish early on that amplifies the perfume of the wine.”
For his Syrah program, Brown says the shift from 70% to 80% new down to 10% new, started in 2013 and 2014 when they went to Hogsheads with light long toast for both coopers.
He says there is no detection of toast or char on the palate, as the wood does not caramelize, and therefore does not release that telltale vanillin. In 2015, they did just 20% new oak on the Syrahs.
“I the purity of Syrah with minimal oak,” he admits.
With Grenache, he’s even more restrained, preferring 100% neutral oak barriques. In 2015, he used an amphora for Grenache and tried concrete tanks last year in 2016. “I don’t think the fermentation is hugely different,” Brown says. “The thermal mass might impact temps with 3 to 5 ton ferments, but we’re doing very small lots.”
And then, there is oak aging. He’s taken a page the Burgundy playbook, preferring to leave Pinot in oak for two winters. “Deux hivers is an affirmation of my style,” he notes. “Some wineries are cutting barrel aging short. If you are using any significant new oak, you need more than a year.”
As for Syrah, Brown notes that 21 months elevage is standard in the Rhone: some might do 18. “Syrah experiences an evolution in barrel, especially our estate fruit,” he says. “It develops a much better finish.” His Santa Cruz Mountains Syrah, though, does only 11 months in oak to produce a fresh and vibrant young wine, that helps keep the price down for distribution.
Assistant winemaker, Brad Friedman, who has been with Bradley for two years now, has experience at 13 different wineries on five continents. He’s learned a lot about translating terroir to the bottle. “We are all about transparency, across the board. We look for the best way to express sit and vintage.”
Friedman says they are both Aquarians, so they have to keep each other in balance. “We’re both super lofty and up in the air. I’m really trying to level him out. I do lots of the logistics and planning.”
He’s been 100% behind the move to use less wood, arguing that their vineyard sites are so expressive, that even the slightest hint of over-oaking drags down the end result. “We’re at about 25% new oak, and it needs to come down even more, even with these new barrels,” admits Friedman. “I feel I can see where he’s headed, and I want to get there faster.”
One of the things they did in 2016 was to stop keeping press fractions separated. Instead of putting each press fraction in a separate barrel, they all get settled in tank, resulting in less solids to bind together and ultimately, to less tannic wines. “It also helps them become more complex,” Friedman says. “It also preserves the ‘wholeness’ of the wine.”
Since they don’t rack at all until bottling, some of the wines are sitting on the gross lees for up to 2.5 years. In the past, this has led to what Friedman calls “a sappy sweetness,” even though the wines are bone dry.
Overall, Friedman admits, Brown’s transformation has been amazing to watch. “It’s been extremely challenging for him,” Friedman says, acknowledging that Brown’s new style of winemaking has confused some of the wine critics.
“I get it,” says Friedman, a musician, who pursued music as a major before switching to Biotech. “It’s a performance where you played every note perfectly and you think you crushed it. And somebody says, ‘That sounded shit.’ It’s intense to get past that.”
Critics be damned, the Big Basin Vineyards following is very loyal, despite the shift in wine styles. The results are there for the tasting.
Most impressive from the estate in the current offerings is the 2014 Homestead Block Estate Roussanne, a sophisticated, white-gloved wine that exhibits guava and kiwi with a smack of Asian pear.
Beautifully floral, the 2014 Coastview Chardonnay delivers an abundance of apricot, pluot and baked pear, with a raw silk minerality that provides a perfect balance between acid and creaminess.
The 2013 Woodruff Pinot Noir, a hearty, earthy, cinnamon stick and basil scented wine that comes from some of the oldest Pinot vines in the AVA. Native yeast gives it a mysterious surge of mid-palate power that carries to the long finish.
From the nearby Coast Grade vineyard in Bonny Doon, the 2014 Coast Grade Pinot is already phenomenal for such a young wine: it romps a thoroughbred discovering its speed, filled with racy pomegranate, blueberry and cranberry.
Perhaps Brown’s present philosophy regarding Pinot can be summed up by this statement: “I’m not a big fan of that austere style, but Pinot shouldn’t be ripe and fruity.”
Tasting the current releases, it appears he’s definitely found that “just right” Goldilocks spot, and we hope he’s happy with it. The critics might not “get it,” but right now, his 2014 Pinots and Chardonnays, along with 2012 Syrahs, are in what he calls “the right place at the right time, vis a vis the market trends.”
Observing the tremendous uptick in interest in wine education and sommeliers, Brown notes, “All this wine education and awareness helps people appreciate the Old World styles. Millennials are geeking out on wine. People are digging this kind of thing.”
Friedman adds, “Anyone can make over overripe, extracted wine in 100% new oak. They all taste the same. And frankly, they’re terrible. The industry needs to be set on its ear.”
A great way to expand your skills beyond traditional educational opportunities such as school and home study is attending competitions.
It is also lots of fun! Maybe you will find a competitive force within you and someday you will enter beginning levels of competition.
Check our certification and associations, industry calendar and trade show pages to locate competitions. We also list competitions as well as discuss them at GroomerTALK Community.
by Jay Scruggs, Super Styling Sessions
Poodle Class at NDGAA Fun in the Sun 2014
Having been a competitive groomer, and now a competition judge, I am constantly asked, “How does someone get started in competition and what are judges looking for?” This article will answer those questions and help you to become more competitive in the ring.
To get started in competition grooming find a breed you are comfortable grooming. Your dog should display good confirmation, nice coat, good behavior, and be easy to travel with. Many of the top competitive groomers own their dogs or borrow dogs from reputable breeders in their area.
Mackenzie Murphy, Poodle Class Open Division Winner, NDGAA Fun in the Sun 2014, Jay Scruggs, Judge
Preparation is the key to becoming a top competitor. It starts with the basic fundamentals of grooming. Prep work, clipper work, balance and symmetry are very important, but preparation ranks as the most important skill. I would recommend going to AKC shows and know breed standards. Acquire books and DVDs that will help with the breed you are working on.
Once you choose a dog start preparing it months in advance before entering a show. I would recommend bathing and conditioning the dog weekly to have the coat in impeccable shape before competition. Work on the trim you are going to compete with 6 months before you actually compete. This will allow you to get critiques and make any changes necessary.
Kelly Knight at NDGAA Fun in the Sun 2014 and Jay Scruggs, Judge
Groom the dog and takes pictures. Find judges or groomers you respect in the industry and send them pictures for critique. Make necessary changes. Also make sure you start timing your grooms every time. Work in a fashion that allows you to groom the entire dog in the allowed time leaving 20 to 30 minutes to do finish work.
Always try to bathe your dog the day of the competition. You want the coat as fresh and clean as possible. Never try something new on the day of the competition. You never know how different products will affect the coat.
Sporting Class at NDGAA Fun in the Sun 2014
A few days before the competition bathe and prep the dog for the show. Meaning, clean the pads, the sanitary areas, and ears as well as a good bath and brush. Doing this before competition will help you to know if there are any areas of concern with the coat or skin as well as if the pads or sanitary get irritated easily. This practice gives you time to treat issues before you compete.
On the day of the competition, make sure you are well rested, dog is exercised and fed and watered. Make sure you have all the event essentials in your tack box. Make sure scissors are sharp and oiled and all equipment is working properly. It is a good idea to have a back up of all your products because you never know when something will fail.
Lindsey Dicken at NDGAA Fun in the Sun 2014
Read the Competition Rules
Most competitions require at least six weeks growth. Don’t make it harder on yourself and bring in a dog with an excessive amount of coat. When entering the ring, be sure to arrive early to get set up. This will help calm the nerves.
I would always go to the ring and get set up and have someone bring my dog to the ring once I was ready. Try to wear something that compliments the dog. If you have a black dog don’t wear dark colors. You want the judge to be able to see your work. Be prepared if you have a dark colored dog.
You may want to bring a lighter colored mat to put on the table to help you see the lines.
Jay Scruggs, Judge and Michael Lamb at NDGAA Fun in the Sun 2014
The judge will first come over to evaluate length of coat, confirmation of dog, preparation, and cleanliness. At this time let your judge know if there are any problems. Missing coat, ear infection, hot spots, or anything else you may need to point out before. Judges do not to hear a lot of excuses so the better the specimen and less problems will help.
When the time starts judges will be watching ringside. The will observe how you handle the dog, what techniques you are using, as well as the difficulty of the trim and how suitable it is for the dog.
If you are doing a breed standard trim make sure you are following the standard. A lot of new competitors try the mixed or miscellaneous class which give groomers a little more freedom in their work.
Jay Scruggs and Michael Lamb Checking Feed of English Cocker at NDGAA Fun in the Sun 2014
It is critically important to clean off your table when the class is finished. Make sure there is no loose hair on the table or in the dogs coat. Hair tends to gravitate towards the feet. Judges do not picking up feet and having to clean the hair off of them.
Stack your dog and face the judge. Keep the dog stacked from the start of judging until they say you can relax. You never know when the judge may glance back and take a second look. It also helps the judge if they are comparing your dog to another in the class.
At this point you will start to sweat and your heart will pound. Presentation is the key. Try to stay relaxed. The judges and the dogs will sense the nervousness.
Poodle Class at NDGAA Fun in the Sun 2014
The judge will comb through your dog. ALWAYS keep one hand on the dog and try to keep it stacked. As the judge moves you should also move with them. Try to stay the way and maintain the posture of the dog. The judge checks for clipper work.
Did you use the appropriate blade? Are the lines in the right place? Is the coat even from one side of the dog to the other? How well does the trim suit the dog? Is the scissor work even and smooth and is the trim well balanced? All of these factors will help decide the placements.
The more you have right the better the placement.
After inspecting all the dogs in the class judges will start comparisons. Even if judges are not looking at your dog, stand tall and proud. You have just spent months preparing and endured two or more hours of hard work in the competition. Be proud of completing it.
Sometimes the judges will know their first placement after going through the dogs. You may even think they are not interested in your dog or not get a second look and yet win the class. Many times judges do come back in the ring after going through all of the dogs. When this happens it means the competition is very close.
It could be the difference between first and second or even a third placement.
Jay Scruggs, Judge Checking Stripping and Carding
Once placements are announced always be a good sport. Congratulate the winners and make sure you get a picture. You want to document your wins and have something to compare to moving forward as you improve.
You may not always agree with the judges but until you actually have a comb on the dogs you will never know what they see.
I have judged countless competitions and the dog that apparently looked the best from outside the ring did not win or sometimes didn’t even place once they were combed through.
Veronica Frosch, Terrier Class Open Division Winner, NDGAA Fun in the Sun 2014, Jay Scruggs, Judge (left) Bill Franklin (right)
Lastly, remember to thank the sponsors, show promoter and others involved. There is a lot of money and time spent to put a competition together. ALWAYS get a critique from your judge whether you agree or not.
This will only help you get better as a competitor. I would get judge critiques and then take my dog to other judges for their opinions. Then it was back to the drawing board to get ready for the next competition.
Gary native, former secretary of Veterans Affairs and retired Proctor & Gamble CEO, wins Horatio Alger Award
Gary native, former secretary of Veterans Affairs and retired Proctor & Gamble CEO, wins Horatio Alger Award
Gary native Robert A. McDonald, a former Secretary of Veterans Affairs and retired Proctor & Gamble CEO, won the prestigious Horatio Alger Award.
Joseph S. Pete
Gary native Robert A. McDonald grew up in a small home across from the Grand Calumet River and U.S. Steel's Gary Works mill. He went on to ascend to the heights of the corporate world and the halls of power in Washington D.C.
McDonald's rise from humble origins to CEO of the Fortune 50 consumer goods giant Proctor & Gamble and then to U.S. Secretary of Veterans Affairs will be recognized with a 2020 Horatio Alger Award.
The Horatio Alger Association of Distinguished Americans is a nonprofit named for the 19th century American writer Horatio Alger, who has become synonymous with his many rags-to-riches tales.
The association is recognizing 14 people who overcame adversity to become successful, as part of its mission to “honor the achievements of outstanding individuals and encouraging youth to pursue their dreams through higher education.”
“I am humbled to receive such a prestigious award from an organization that I respect so deeply,” McDonald said.
“To be joining the ranks of Horatio Alger’s impressive list of members is a true honor, but I am most looking forward to meeting the outstanding students the association supports.
I know hard work, but I also know hardship — and they do, too. I hope my story can inspire them to push through life’s challenges to chase their dreams.”
McDonald “learned grit from a young age while witnessing how hard his parents worked to provide for their family,” according to a news release. His father served in the U.S. Army Air Corps during the occupation of Japan and attended college on the G.I. Bill.
McDonald followed in his father's footsteps, studying at West Point and becoming a U.S. Army Airborne Ranger infantry officer.
He went on to work for Procter & Gamble for 33 years, working his way to becoming CEO and chairman of the board. The multinational giant is known for iconic American brands Tide, Pampers, Luvs, Gain, Bounty, Charmin, Tampax, Head and Shoulders, Old Spice, Febreze, Mr. Clean, Gillette, Braun, Vicks, Pepto Bismol and Pantene.
In 2014, President Barack Obama appointed him to the cabinet position of U.S. Secretary of Veterans Affairs. He ran the department for three years.
“Through his selfless service to our country and the way in which he expertly led Procter & Gamble through decades of immense growth and change, Robert McDonald embodies the values that define our organization,” said Terrence J.
Giroux, executive director of the Horatio Alger Association. “In addition to this, he and his wife have a decorated history of philanthropy and I know he will become an active and involved member upon his induction in April.
This 1975 photo shows the broadcasting team for the ABC television network's 'NFL Monday Night Football' series and features, left to right, Alex Karras, Howard Cosell and Frank Gifford.
ASSOCIATED PRESS FILE PHOTO
Connecticut's Stefanie Dolson, right, shoots as Notre Dame's Becca Bruszewski defends in the first half of a 2011 Final Four game.
The Associated Press
Bridget Pettis with the Indiana Fever in 2003.
Charlie O. Finley poses with his team, the Oakland Athletics.
AP West Side grad and former Michigan star Chris Hunter goes up for a dunk while playing for the Fort Wayne Mad Ants of the National Basketball Development League. Orion Taylor | Ft. Wayne Mad Ants
Her resume includes time on “The Incredible Hulk,” “From here to Eternity,” “Taxi,” “CHiPs,” “St. Elsewhere,” “Our House,” “The Facts of Life,” “Falcon Crest,” “Murphy Brown,” “L.A.
Law,” “The Positively True Adventures of the Alleged Texas Cheerleader-Murdering Mom,” “Picket Fences,” “Murder, She Wrote,” “The Client,” “Suddenly Susan,” “Will & Grace,” “CSI: Miami,” “Line of Fire” and “Anna Nicole.”
Olympic medalist and 2002 Merrillville grad David Neville III is surrounded by fans at a student convocation after returning from the 2008 Beijing Olympics.
John Luke, Times file photo
Cleveland Pipers coach John McLendon, right, greets Dick Barnett, in Cleveland on Dec. 22, 1961.
File, Associated Press
Eddie Wineland is on the road to recovery following a broken jaw last month.
Matt Erickson, File, The Times
The 1999 Merrillville graduate won two rings with the New England Patriots in Super Bowl XXXVIII and Super Bowl XXXIX.
E'Twaun Moore looks up at the clock after missing a shot during a game against the Indiana Pacers, Monday, Jan. 16, 2017, in Indianapolis.
Actor and producer Fred Williamson talks about his friendship with the late Gary Mayor Rudy Clay at a ceremony to rename U.S. 20 — known in Gary as Fifth Avenue, the Mayor Rudolph “Rudy” Clay Memorial Highway.
John J. Watkins, The Times
Former Mr. Basketball Glenn “Big Dog” Robinson is pictured with all the individual and national team awards he earned in 1994 while re-writing the Purdue record book.
Courtesy of Purdue University Athletics Communications
Indiana's Glenn Robinson III dunks as he participates in the slam dunk contest during NBA All-Star Saturday Night events in New Orleans, Saturday, Feb. 18, 2017.
San Antonio Spurs guard Tony Parker talks to Spurs head coach and Merrillville grad Gregg Popovich during the first half of a game against the Atlanta Hawks.
Darren Abate, Associated PRess
Munster grad Hal Morris, shown here waiting in the on-deckcircle during his playing days with the Cincinnati Reds, was a .304career hitter for 13 seasons.
Jared Tomich, a former Green Bay Packer, New Orleans Saint and Lake Central High School, player speaks about programs he will be developing for the Boys & Girls Clubs of Northwest Indiana at an event called Training for Great Futures.
John Luke | The Times
Jerome Harmon, a 1986 Lew Wallace grad, was a McDonald'sAll-American and starred for coach Denny Crum at Louisville.
East Chicago named a portion of Melville Avenue Honorary James Arthur Bradley Avenue in 2010 to honor the local basketball legend.
File, The Times
Notre Dame grad Luke Harangody has played for the Boston Celtics, Cleveland Cavaliers, the Fort Wayne Mad Ants of the National Basketball Development League and is now enjoying a career overseas.
Stephan Savoia, File, Associated Press
Easily the most famous Region resident in the area's history, Michael Jackson was a worldwide pop music star.
A 20th century icon, fans still make the pilgrimage every year to Gary to get a glimpse of Jackson's childhood Gary home — even well after his death June 25, 2009, at the age of 50.
Thriller remains the best-selling album of all time, with an estimated 65 million copies sold worldwide since its release in 1982. Several of his other albums — Off the Wall (1979), Bad (1987), Dangerous (1991), and HIStory (1995) — are among the top sellers as well. Jackson is also one of the few musicians to be inducted into the Rock and Roll Hall of Fame twice.
One estimate had Jackson earning approximately $750 in his lifetime. In 2016, Forbes estimated the Jackson Estate's annual gross earnings at $825 million.
Chesterton native and Oklahoma City Thunder forward Mitch McGary grabs a rebound in front of Dallas Mavericks center Tyson Chandler in a game last season. McGary averaged 12.5 points and two steals per game for the Thunder in the Orlando Summer League earlier this month.
Sue Ogrocki, File, Associated Press
Pete Trgovich played for 1971 state champion E.C. Washington and coached E.C. Central to the 2007 Class 4A state title. Eight years later, he's back with the Cardinals.
Natalie Battaglia, file, The Times
Robbie Hummel, the former Valparaiso High School basketball star who also played for Purdue University, and now plays with the Minnesota Timberwolves, works with elementary school aged kids Tuesday during the 3rd annual Robbie Hummel Basketball Camp at The Courts of Northwest Indiana. The 4-day long camp is for elementary school through high school aged kids, and teaches the fundamentals and more.
John Luke, The Times Bill Dolan
New York Giants punter Steve Weatherford, who was born in Crown Point, warms up on the field before Super Bowl XLVI in 2012 in Indianapolis. Indianapolis officials worry a new law could damage Indianapolis' hard work in making the city a center for major convention and sporting events.
David J. Phillip | The Associated Press
Lew Wallace's 6-foot-10 Tellis Frank soars over the Benton Central defense in this 1982 photo. Frank later starred at Western Kentucky and was a first round draft pick of the Golden State Warriors.
File, The Times
Vic Bubas talks to reporters after an NCAA tournament game in 1965. The Lew Wallace graduate put Duke basketball on the national map in the 1960s with a new brand of recruiting that soon became the norm in the college game.
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