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Napa Valley’s Vice Versa Announces Groundbreaking for New Winery and Caves in Calistoga Late Summer 2022

October 23, 2022 by evebushman

CALISTOGA, Calif., /PRNewswire/ — Vice Versa Wines founder Patrice Breton has announced that Vice Versa, the luxury Napa Cabernet Sauvignon-focused brand he founded in 2003, will break ground on a new winery and cave at his recently acquired estate vineyard in Calistoga in late Summer 2022. Breton tapped San Francisco-based architect Olle Lundberg of Lundberg Design to design the 10,000-square-foot cave and winery. The winery and cave, which boast three private hospitality spaces, have a planned completion date of Summer 2024. Lundberg has also designed the caves for Screaming Eagle, Ramey Wine Cellars and Hourglass Winery.

The winery building will have a singular aspiration – to act as a gateway to the surrounding soil and vineyards. Lundberg hopes the winery will express the direct connection between the land, the grapes, the cave, and the winery.  The ground floor of the winery will serve as the production facility, and the second floor will be reserved for hospitality spaces for private tastings.  

“Think of the building as a traditional long gable barn, split in half, and the two volumes pulled apart and offset, twisting the roof and the connecting deck between, so that the result opens to the sky, the hillside beyond, and the cave underneath, stated Lundberg.

The construction utilizes three dominant wall surfaces – Corten, a weathering steel that seals as it rusts, Kalwall, an insulated translucent panel system, and glass. The upper hospitality level has 360-degree views from the fully glazed exterior walls. The covered crush pad is in the center of the winery’s ground floor, with a second-level entertainment deck overlooking the production area.  The crush pad opens up to the hillside behind, with the vines cascading down the hillside, the tableau framed by the structure above.

Patrice Breton commented, “Olle’s designs are pure, modern, organic, and holistic. I wanted an avant-garde, timeless, unique, and efficient design with clean lines, a structure that merged seamlessly into the surrounding vineyard, and a fireproof building.  Olle’s idea of choosing Corten steel for the superstructure was pure genius, as the building will age well and be impossible to burn down. It will be a true architectural masterpiece that will stand the test of time.”

The vineyard is home to beautiful, 25-year-old vines — primarily Cabernet Sauvignon — that grow at 500 ft. elevation on rocky white tufa soils and benefit from a cool marine breeze in the afternoon. Set in the Chalk Hill Gap area, the microclimate is eight-twelve degrees cooler in the afternoon on average than in other parts of Calistoga, resulting in wines with freshness, beautiful purity, minerality, and seductive richness.

Winemakers Philippe Melka and Maayan Koschitzky of the renowned winemaking consultancy Atelier Melka have crafted Vice Versa’s wines since 2015. Since the brand’s inception in 2003, Vice Versa has been growing from strength to strength and today has secured its place as one of Napa’s elite wineries, with multiple 98-100-point scores from top wine critics.

ABOUT VICE VERSA
Founded by French Canadian vintner Patrice Breton in 2003, Vice Versa produces coveted small-lot, single-vineyard wines from Napa Valley’s most highly acclaimed vineyards. Art, culture, and history are at the core of the pure yet bold expressions of Vice Versa’s limited-production wines, which are reflected in the brand’s new art-driven labels, released in conjunction with the 2019 vintage. For more information, please visit www.viceversawine.com.

FOR: VICE VERSA WINES
707.412.8423
www.viceversawines.com

Filed Under: Guests Tagged With: cabernet sauvignon, California, calistoga, cave, crush pad, grapes, mineral, Napa Valley, soil, tasting room, vines, vineyard, Wine tasting, winemaker, winery

Bellangelo Winery Overcomes Pandemic Obstacles And Earns Honors

July 29, 2020 by evebushman

Filed Under: Guests Tagged With: Barrel, covid, crush pad, finger lakes, New York, Oak, Riesling, Sparkling wine, tasting room, u.s., vintage, wine and spirits, winemaker, winery

Paso 2016: Sextant’s 7th Annual Lobster Boil and MORE

November 4, 2016 by evebushman

The culmination of my recent one-day turnaround trip to Paso was a hands-on Lobster dinner – as in my hands are still feeling a little rough while I type this out – at Sextant winery.

img_8104But let me start at the beginning. Wasn’t entirely prepared to crash the 7th Annual Lobster Boil at Sextant Wines along with dedicated winery club members, though I thought I was.

After taking the winding drive up to the tasting room (thank you Uber for managing that) we were greeted at the doors, checked off a list, handed our wine glasses and proceeded to taste the 2015 Grenache Blanc and 2013 Windemere MacGregor Pinot Noir – both excellent examples of these varietals.

From there we wandered into a salon filled with happy sipping guests. We snagged seats in front of the fireplace while enjoying tray passed hors d’Oeuvres of Pulled Pork Tartlets, Butternut Squash Shooters and Grilled Cheese Bites – all while being poured more tastes of the Grenache Blanc and Pinot Noir.

After the 30-minute pre-event we were asked to descend a twinkle lit staircase down to where we were to have our meal created by Chef Nick Nolan from Society Cuisine. The view: giant pots of boiling water, heat lamps, tables set with red and white gingham napkins, bibs, and black personalized aprons to wear for the hands-on eating.

The meal also included wild Mexican prawns, corn on the cob, fresh cut Ocean Mist artichokes and fresh dug mini fingerling potatoes – and accompaniments such as homemade lemon aioli, cocktails sauce and drawn butter.

What fun! Shellfish flew everywhere as guests cracked into their lobsters. I had two men helping me: one that did my claws while the other instructed me on how to get that lovely lobster meat freed from its shell.

The fun was accompanied by the 2014 Santa Lucia Highlands Chardonnay, 2013 “Holystone” Zinfandel (my personal favorite) and the 2014 “Kamal” Cabernet Sauvignon (this was the wine that give them a good reason to join Paso’s growing Cab Collective) that was presented to members as a pre-release offering. Rules about fish and red wine be damned at this point, people drank what they liked and the shellfish was the better for it.

While we happily ate and drank we heard some news from winery owner Craig Stoller: Though the crush pad was full, room had to be made for this special dinner. The new winemaker Michael Fay – with a pedigree that included time at Cambria Winery and Duckhorn’s Goldeneye – new expansions, three estate vineyards and a tasting room in Edna Valley as well, were cause for celebration.

And though there was no room for dessert we couldn’t possibly call for our Uber without diving into a Granny Smith apple bread pudding with cinnamon anglaise and the 2013 “Passage” GSM – another pre-release shared. Over-sated, we reluctantly said our adieus.

About Sextant

The true essence of Sextant Wines is found in its roots.

With premier growing grounds along the California Central Coast, proprietors Nancy and Craig Stoller take great pride in planting clean certified Sunridge Nurseries ENTAV/INRA nursery stock.  Allowing the rich terroir of the land to nurture the vines ensuring richness and unsurpassed quality which is honored by producing wines that reflect an uncompromised quality.

You can schedule a visit at their Edna Valley or Paso Robles locations here: http://www.sextantwines.com/Contact-Us/Tours–Tasting

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Filed Under: Eve Bushman Tagged With: cabernet sauvignon, caterer, Chardonnay, chef, crush pad, Edna Valley, estate wine, Grenache Blanc, gsm, Paso Robles, Pinot Noir, wine club, wine dinner, wine event, wine glasses, winemaker, Zinfandel

Vintage Beacon Circa May 2010: Four Brix and Pulchella meet In Vino Veritas

March 24, 2015 by evebushman

What do 3 winemaking couples in Simi Valley have in common with 2 winemaking couples in Santa Clarita besides, of course, wine?

Both have websites, belong to their local vintner’s association, a tasting room – or one very soon- and have met at the same crush pad in Paso Robles.

Thousand Oaks via Paso

four brix wineryGary Stewart, one proprietor of Four Brix Wine, gave me a splash of things to come in their new dedicated tasting room open Sundays at WineYard in Thousand Oaks. The wine, soon-to-be in the SCV I hope, and the WineYard tasting room, were both new to me. Today I introduce them to you.

The WineYard, the only wine bar/store in Thousand Oaks, is about a 45-minute drive from Santa Clarita.

But instead of driving through a dessert to get there, I was rewarded by rolling grassy hills that could’ve easily been dotted with vines.

Once arriving I saw that guests could either sit outside and enjoy the weather with their wine, or choose from either the long indoor bar or tables close to the outdoors via large windows. There was more than enough wine between the cold unit, wine racks, and even more retail space behind the bar. Guests came in and made themselves comfortable and I settled in for the afternoon.

Now, onto our winemakers.

The Stewarts, Simonsgaards and Noonans, a mighty band of Rotarians, are making 5 California blended wines in old world styles from 11 single varietals, 9 vineyards and 6 appellations.

Born from their worldwide travels, wine tasting became a focused passion for the three couples. They hooked up with 20 other Simi Valley families, forming the Indian Meadows Vintners Association; the name based on the housing development they all lived in back in 2001.

Stewart is mostly self-taught, adding classes from UC Davis, and was mentored by winemaker Ryan Horn at the Vintner’s Vault in Paso; the other couples offered years of palate experience. I then offered up my own palate to try the swanky labels he had for Deductive (Zinfandel and Petite Syrah), Rhondevous (Syrah, Mourvedre, Grenache) and my personal favorite, Scosso (Sangiovese, Cabernet, Merlot).

We chatted it up about getting Four Brix together with our local Pulchella for a wine tasting in the Santa Clarita Valley…and maybe the entire Ventura County Wine Trail will soon be brought to a wine bar near you…

http://www.fourbrixwine.com/

http://www.wineyardinc.com/

Newhall via Paso

Pulchella tasting signEve, 

Much like Gary at Four Brix winery, Nate and I both have followed the path to commercial winery mostly from self-taught knowledge.  We both starting making wine over ten years ago in our homes.  Buying juice kits and learning the rules to making wine.  Graduating to purchasing fruit from vineyards in small lots and fermenting in small bins. 

For years as we learned the “rules” we started to notice that if you respected the “rules” but started to break them, the wine changed for the better.  As we started to break the “rules”, the wine developed into something that was truly unique and complex. 

It was around this time that friends and family started to comment on the quality of the wines and pushed us to start thinking of offering the wines for sale because they were standing up against some of the best commercial wines available.  A hobby had officially turned into an infatuation at this point and we know there was no turning back.  Our passion for making wine could not be overlooked and in 2007 we decided to file the permits and licenses to become a commercial winery. 

Our philosophy was to produce very high concentrated and elegant wines in small lots to ensure we could continue to focus on quality and not let the quantity affect the final product.  We are committed to only producing wines in lots of fewer than 100 cases each. 

Our winemaking style is not driven by attending UC Davis classes on how to make wine, it’s driven by our past experiences, knowledge and respect for the process and continued passion to make the wines better every year. 

Our tasting room will be opening soon in old town Newhall on Main Street and we hope you will come and support our passion. 

Steve Lemley

Co owner / Winemaker

www.PulchellaWinery.com

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years.  She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition.  You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Filed Under: Eve Bushman Tagged With: appellation, blend, cabernet sauvignon, crush pad, fermentation, Grenache, Merlot, Mourvedre, palate, Paso Robles, petite syrah, Sangiovese, Santa Clarita, Syrah, UC Davis, varietal, vineyard, vintner, wine bar, Wine tasting, winemaker, Zinfandel

Meet me here too: Wine Tasting and Lesson Fundraiser at the SCV Santa Clarita Valley Winery Crush Pad

April 23, 2014 by evebushman

The SCV Custom Crush Services, the only winemaking facility in Santa Clarita, will play wine tasting host and wine educator in a fast-approaching fundraiser on Sunday, May 18 from 1 p.m. to 4 p.m.  A large portion of the event’s proceeds will benefit the work of the Unitarian Universalists of Santa Clarita.  Just like in the UUofSCV church, all are welcome to attend.

 

Pulchella glassesFor a $25 fee guests will be able to tour Santa Clarita’s first licensed and bonded winemaking facility, learn about winemaking and taste through all of the wines currently available for purchase, and some still in the oak barrels, from our local Pulchella Winery.  Small bites such as cheese and crackers, prepared by church members, will also be included in the ticket price.

 

Winemakers Nate Hasper and Steve Lemley,  will lead the event.  Lemley said, “We will be tasting the ‘2012 No Excuses’ vintage – we dubbed our new releases this way because after five years we had the warmer weather we wanted, grown personal relationships with the growers and are now enjoying the “fruits” of our long-term contracts with farms.”

 

Reserve your tickets by visiting http://uuofscv.org/index.php?option=com_content&view=article&id=192 which will route you to our PayPal link.  A maximum of 70 guests can attend, so reserve your spot quickly.  For more information on SCV Custom Crush Services see: http://www.scvwinery.com/

Filed Under: Eve Bushman Tagged With: Barrel, crush pad, food pairing, fundraiser, Oak, wine education, wine event, Wine tasting, winemaking

Eve Tours: SCV Custom Crush Services

December 28, 2012 by evebushman

After months of knowing that Pulchella winemakers Nate Hasper and Steve Lemley had built the first crush pad in Santa Clarita, and not being able to release the news, I was chomping at the bit to get in there and check it out.

It finally happened.  I got all of my questions answered, and then some, when my editor Michael Perlis and I had our tour.  And if you just want the basics, click here for the news release.  If not, here’s the full skinny:

First, for my wine 101ers: What is a crush pad?  It’s a winemaking facility to which the grapes are transported after harvest, the stems and leaves are removed, the grapes are crushed and then all of the stages of fermentation – turning juice into wine – are closely managed by the winemakers.

Steve Lemley

In this case the winemakers are UC Davis-educated and bring a wealth of knowledge, and love, to the process.

“We’ve crushed 50 tons total since we opened.” Steve began.  “But it’s been a long haul.  The city was very supportive, happy that we were building the facility.  However with the health department we hit all red tape and walls. The health department does not have a winery specific category so being forced to be categorized generically required us to implement tens of thousands of dollars in unnecessary and not industry standard requirements to open. Never the less, Santa Clarita has a hospital grade winery now…  We worked together to complete the project.”

And why do it?  Why not continue picking your grapes in Paso Robles and crushing there?  Because they live here.  “We couldn’t be watching over the process every single day so that meant we couldn’t make the wine the way we wanted to.  We were clients in a crush pad long enough to learn how to do it.”

“Now we can keep track daily…of the brix (sugar) levels, when we may want to add yeast in during the fermentation process, basically be more proactive.  We have our books, charts and a full lab right here.”

So, what’s in the future?  For now Steve and Nate are taking in their own clients and helping them make their wines.  They are also planning events in the crush pad – a New Year’s Eve Party being the first.  And, very shortly, they will be opening another first in Santa Clarita.

“We will be expanding.  We will be building a full service beer and winemaking store early in the new year complete with a showroom and plenty of supplies.”  (Chomping at the bit now to see that!)

From Website:

A Tremendous Passion For Wine…

Family owned and operated, Pulchella Winery is focused on hand producing very small quantities of extracted, intense and unique, ultra premium wines. We spare no expense in sourcing the highest quality, deeply rooted and dry farmed grapes that offer a true reflection of the calcareous shale terroir that Paso Robles’s west side cult style wines are famous for.

Our westside vineyards benefit from hot sunny days and ocean breeze influenced evenings.   We hand harvest in low yields, and whole berry ferment in small open top bins and age exclusively in French and American oak barrels.  We believe this approach produces wines that are rich and concentrated in flavor, texture and complexity.

Producing under 1000 cases a year of Grenache, Syrah, Rhone Blends, Zinfandel, Cabernet Sauvignon and Reserve Blends, our wines are kept in their truest form to allow the vineyards characteristics to shine.

Open:
Wed-Friday 5pm to 10pm.
Saturday 12pm to 10pm.
http://www.pulchellawinery.com/

About Pulchella Winery:

After many years of perfecting their craft at making boutique wines separately, our two winemakers Nate Hasper and Steve Lemley blended their skills and Pulchella Winery was born in 2006.

Every lot produced is done so in very small quantities in order to allow the selected vineyards characteristics to take center stage.  We truly believe that there is just as much passion in small vineyard management as boutique wines and this collective passion is what produces world class wines.

Many guests ask us what the word Pulchella means…  While Nate and Steve were busy with harvest duties in 2006, they were visited by a dragonfly late one fall evening and the antics of the dragonfly in the winery touched them both enough to name the newly born winery after the species of dragonfly that visited them that night.

Pulchella  (Libellula pulchella) is a common North American skimmer dragonfly, found in the cental coast wine regions and many other locations within the contiguous U.S. states. It is a large species, at 50 mm (2.0 in) long. Each wing has three black or brown spots. In adult males, additional white spots form between the brown ones and at the bases of the hindwings; it is sometimes called the Ten-spot Skimmer for the number of these white spots.

Filed Under: Eve Bushman Tagged With: Barrel, blend, cabernet sauvignon, crush pad, fermentation, French oak, grapes, Grenache, harvest, Paso Robles, pulchella winery, Rhone, Santa Clarita, stems, Syrah, vineyard, wine education, winemaking, Zinfandel

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