Eve's Wine 101

Singular bottle of 27-litre 2003 Sine Qua Non The Inaugural Syrah to Command Auction

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Los Angeles – The Legacy Cellar Foundation will unveil its first fundraiser in grand fashion with a wine of legends: the singular 27-liter bottle of 2003 Sine Qua Non The Inaugural Syrah. The 100-point wine, a generous donation from The Wine Advocate founder, Robert M. Parker, Jr., will be served at “A Goliath 60th Celebration” benefiting St. Jude Children’s Research Hospital® and its mission of “Finding cures. Saving children.®” on Saturday, May 14. The wine will be served alongside dinner prepared by James Beard award winning chef, Nancy Silverton and Steve Samson, chef and owner of Superfine and Rossoblu.

Legacy Cellar Foundation Director Garth Hodgdon.

The intimate, unprecedented affair will be held at a private residence in Bel Air, California. The opportunity to savor the one-of-a-kind wine and dinner is limited to 60 St. Jude supporters to commemorate the 60th anniversary of St. Jude Children’s Research Hospital, founded in 1962. The evening will honor the legacy of St. Jude founder Danny Thomas and his family, which has carried on his dream. Thomas’ vision for the organization was as rare today as it was then: a research hospital where children with catastrophic diseases receive care and treatment regardless of their ability to pay.

“Through the generosity of Robert M. Parker, Jr. we are thrilled to support his desire to raise much- valued resources for St. Jude Children’s Research Hospital with this incredible wine, the only bottle of its kind,” said Garth Hodgdon, director of The Legacy Cellar Foundation. Attendance is in such high demand that much of the event is already committed and Hodgdon estimates that a minimum of $3 million will be raised through the once-in-a-lifetime dinner. Tickets may be purchased by contacting St. Jude here.

Because of generous donors and events like this, families never receive a bill from St. Jude for treatment, travel, housing or food, so they can focus on helping their child live. Plus, treatments invented at St. Jude have helped push the overall childhood cancer survival rate from 20% to more than 80% since it opened in 1962. St. Jude won’t stop until no child dies from cancer.

“We are so very grateful that the Legacy Cellar Foundation will help celebrate 60 years of St. Jude advancing lifesaving research and treatment,” said Richard C. Shadyac Jr., president and CEO of ALSAC, the fundraising organization for St. Jude Children’s Research Hospital. “The funds raised from this gala will make a difference now and in the future of childhood cancer patients by helping St. Jude with its six- year, $11.5 billion strategic plan which includes tripling its global investment and impacting more of the 400,000 kids around the world with cancer each year.”

The inaugural fundraiser for The Legacy Cellar Foundation champions its mission “to convert wine collections into charitable donations – bringing a previously untapped source of funding to the philanthropic sector, enabling greater positive impact and ensuring curated wine collections will be enjoyed by future enthusiasts.” Parker, who plans to pull from his impressive wine collection to raise money for causes important to him and his family, personally selected St. Jude for this initial donation.

More than 20 years ago, Parker, who is widely regarded as the most influential wine critic in the world, recognized the exceptional quality of the harvest and tasked Sine Qua Non’s winemaker, Manfred Krankl, with a commemorative, Goliath bottle. He sought to one day open the bottle for a special occasion, and now, in recognition of the bottle’s tremendous worth, is donating the wine to raise money for St. Jude.

“I’m thrilled to be a part of the inaugural fundraiser for The Legacy Cellar Foundation, which provides an innovative new model that makes it possible for me to give 100% of the proceeds from the donation of this wine to St. Jude Children’s Research Hospital,” said Parker. “This incredibly special one-of-a-kind bottle from my personal cellar will be converted into a multimillion-dollar gift to honor St. Jude’s Goliath 60th anniversary and advance cures, and means of prevention, for pediatric catastrophic diseases through research and treatment.”

The 2003 Syrah is the first made entirely from Sine Qua Non’s Eleven Confessions’ vineyard in the cool Santa Rita Hills appellation. Made from 97% Syrah and 3% Viognier, the wine was bottled in 2007 after 38.5 months of aging in French oak. The 2003 vintage precipitated what has become a storied and magical career for Krankl. Parker’s 100-point review of the wine by The Wine Advocate described it as:

“The mind-boggling 2003 The Inaugural Syrah is an emotional experience to taste as well as drink. Aged 38 1/2 months in French oak, it was fashioned entirely from the Eleven Confessions Vineyard, which is planted with Syrah clones #470, 174, and the Estrella River and Alban field selections. This stunning Syrah boasts a magnificent bouquet of spring flowers, blueberries, blackberries, charcoal, licorice, and roasted meats. It hits the palate with remarkable intensity, purity, and full-bodied power, but it somehow manages to dance across the taste buds with the gracefulness of a ballerina.”

Enlisted to prepare a main course to match such an exceptional wine is none other than Silverton, who famously founded La Brea Bakery and later Campanile with her former husband, the late Mark Peel, and Krankl, who led the wine program for the James Beard Award-winning restaurant. After the sale of La Brea Bakery in 2003, Krankl dedicated his full efforts to Sine Qua Non and it was that same year that the 27-litre bottle of Sine Qua Non The Inaugural Syrah was bottled.

Silverton attended Le Cordon Bleu in London and launched her culinary career in the early 1980s as pastry chef of Wolfgang Puck’s original Spago, during which time she penned her first cookbook, “Desserts.” After selling La Brea Bakery, which had become the largest artisanal bakery in the United States, she opened Osteria Mozza, Nancy’s Fancy and Pizzette. Silverton was most recently named Culinary Ambassador of The Farmhouse at Ojai Valley Inn.

More information about The Legacy Cellar Foundation can be found at www.legacycellar.org; and more information about St. Jude Children’s Research Hospital can be found at www.stjude.org.

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About The Legacy Cellar Foundation:

The Legacy Cellar Foundation is a 501c3 donor-advised fund that will collect, authenticate and liquidate wine collections for charitable purposes. The organization’s mission is to convert wine collections into charitable donations – bringing a previously untapped source of funding to the philanthropic sector, enabling greater positive impact and ensuring curated wine collections will be enjoyed by future enthusiasts. More information about The Legacy Cellar Foundation and upcoming events can be found on the website at www.legacycellar.org, as well as on Facebook and Instagram.

About St. Jude Children’s Research Hospital®

St. Jude Children’s Research Hospital is leading the way the world understands, treats and defeats childhood cancer and other life-threatening diseases. Its purpose is clear: Finding cures. Saving children.® It is the only National Cancer Institute-designated Comprehensive Cancer Center devoted solely to children. Treatments invented at St. Jude have helped push the overall childhood cancer survival rate from 20% to more than 80% since the hospital opened more than 50 years ago. St. Jude won’t stop until no child dies from cancer. St. Jude shares the breakthroughs it makes, and every child saved at St. Jude means doctors and scientists worldwide can use that knowledge to save thousands more children. Because of generous donors, families never receive a bill from St. Jude for treatment, travel, housing or food so they can focus on helping their child live. Visit St. Jude Inspire to discover powerful St. Jude stories of hope, strength, love and kindness. Join the St. Jude mission by visiting stjude.org, liking St. Jude on Facebook, following St. Jude on Twitter, Instagram and TikTok, and subscribing to its YouTube channel.

Arizona’s Female Winemakers

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Did you know that many of Arizona’s wineries are female owned and/or operated? The state’s governor recently recognized the flourishing wine region as an important sector in agribusiness, employment, and tourism by designating this past March 2022 as Arizona’s first official Wine Month. Here is a list of some of the women helping create Arizona’s award winning wines:

Julia Dixon, Winemaker, 1764 Vineyards

 Julia Dixon’s passion for winemaking didn’t begin until her 24th wedding anniversary in October 2012 during a visit to the Verde Valley. Two years later she moved from Phoenix to Cottonwood and began her studies in viticulture and enology at Yavapai College. After her graduation in 2016, Julia and her husband purchased their own land in Pearce,  founded 1764 Vineyards, and she began interning at Four Tails Vineyard. Today, Julia is the head winemaker at their 30-acre property working with Petit Verdot, Picpoul Blanc, and Vermentino varieties.  

Brooke Lowry Ide, Winemaker, Vino Stache Winery

Brooke’s winemaking journey began in 2014 when she enrolled at Yavapai College studying viticulture and enology. She has interned at Four Eight Wineworks, Caduceus Cellars, Merkin Vineyards, and Callaghan Vineyards. In 2019, she began her one-woman operation at her own winery, Vino Stache Winery. She has delayed planting on her 54-acre property, but is building her brand with fruit sourced from several Arizona growers. Her first wines were bottled in 2021. 

Megan Stranik, Co-Owner, AZ Hops & Vines

Megan was introduced to the world of winemaking at Sonoita Vineyard where she spent a year as a volunteer, helping tend the farm. For many years after, she worked at various wineries learning the process of winemaking, but owning her own winery was always her goal. Today, she co-owns AZ Hops & Vines with her sister, Shannon, where you can almost always find her tending to the vineyards.

Shannon Austin Zouzoulas, Co-Owner, AZ Hops & Vines

Shannon grew up in Southern California and attended the University of Maryland. After returning to California, she began volunteering at wineries and festivals and began conspiring with her sister on how to get into the industry themselves. While her sister handles viticulture and oenology, Shannon was inspired in the marketing, hospitality and agro-tourism side of the business. She spends her days creating fun events, meeting great people, trying new wines, and marketing their winery.

Monica Preston, Owner, Birds & Barrels Vineyards

Monica Preston founded Birds & Barrels Vineyards on 50-acres of land with her husband Chad in 2015 with the goal of crafting ultra-premium Arizona wines. Though she does not have a background in viticulture, her passion and drive to learn has been helpful on this adventure. Monica handles water management, herbicide and pesticide management, fertilizer regiments in the vineyard, vine assessments, petiole, and fruit sampling prior to harvest. She also handles the wine club and Founders program planning and coordination. Though they have been called crazy many times along this journey, they remain ambitious and plan to expand while planting in 2023.

Gayle Glomski, Bree Nation, Lauren Maldonado, Page Springs Cellars 

Gayle, Bree, and Lauren all work at Page Springs Cellars in Cornville, Arizona where most of the workers are women. The three came together and collaborated on Vin de Filles (Girls’ wine in French), a wine produced by women to highlight feminine strength within the world of wine. The women care for specific rows of vines for their entire growing cycle, then bring their harvest to the cellar to ferment, press, and bottle their wine. The majority of profits from the sales of these wines benefit The Verde Valley Sanctuary, a local nonprofit that supports women who are victims of domestic abuse, assault, and human trafficking. This project not only empowers women in wine, but also in the community.

Valerie Wood, Heart Wood Cellars 

Valerie Wood moved to Arizona with her husband Daniel in 2009 for a new lifestyle and plans to contribute and participate in the growing sector of the Arizona wine industry. In 2013, she began studying viticulture and enology at Yavapai College in the Verde Valley while working part time at the Yavapai College Southwest Wine Center planting the college’s new vineyard. In 2015 she graduated with honors and her degree and was invited to join the Four Eight Wineworks-Caduceus Cellars winery family. In 2016 Heart Wood Cellars released its first vintage following the guidelines of their business model – to craft wines they love and want to share with others. 

Desiree Gerth, Owner and Winemaker, Strive Vineyards 

Desiree Gerth moved to Arizona with her husband shortly after graduating from the University of Wisconsin-Madison. While on a weekend vacation to Arizona wine country, they decided to try to make their own wine with a home winemaking kit purchased from a local brew shop. Though the first batch was undrinkable, they persisted, first creating an in-home winery and then looking for their own land in Willcox. She and her husband with the help of family and friends have built everything themselves from the ground up – fencing, gates, irrigation systems, trellis systems, utility shed and more. They are completely off-grid utilizing solar power for their well pump and green, sustainable farming practices. In 2018 she began her professional winery career at Golden Rule Vineyards, and today oversees administration and operations for Strive Vineyards and works in all areas of wine production, winery management, and operations at Cochise Wine Co.

Peggy Fiandaca, Owner/Brand Manager, LDV Winery

After an incredibly successful career in Urban Planning, Peggy and her husband set out on their “second act” – wine. Wine was always a passion they shared; they traveled the world drinking, collecting, and absorbing everything they could about wine. They are often asked if owning a winery was their lifelong dream, but it was purely serendipitous (or a mid-life crisis). LDV winery sits on a 40-acre property, grows Rhone grape varieties, and produces about 2,500-3,000 cases per year. On a day to day basis, Peggy is responsible for strategic planning and analytics, wine marketing, public relations, sales, tasting room operations, contracts, regulations, trademarks, website, social media and all staffing. Peggy has served on the Arizona Wine Growers Association board as Secretary and President for two terms. She is a member of Les Dames d’Escoffier International and Women at the Top, a female business owner networking group.

Carla Milić, Wineworker, Los Milics Vineyard

Carla was born and raised in Chile, but the bulk of her training has been in Sonoita with local winemakers. She took a few courses at the University of California, Davis and also assisted during a harvest in Chile. Los Milics Vineyard is located in Elgin; it sits on 20 acres with 12.5 acres being under vine. Since the winery opened for tastings, Carla is responsible for greeting guests and guiding them through their tasting and providing tours of the construction site where the new tasting room and casitas will be located. Once harvest peaks, Carla will be receiving fruit, processing, cleaning, and monitoring fermentations. Her favorite part of the job is nurturing vines from infancy through their entire growth cycle. Carla continues to be inspired by other independent and hardworking women in the wine industry.

Ann Roncone, Owner/Winemaker, Lightning Ridge Cellars

Ann was born and raised in the San Francisco Bay area. She worked an office job and winemaking was her hobby. For about five years, she read books on winemaking and viticulture, planted vines at home, took courses at the University of California, Davis, and worked harvests at local wineries. When she and her husband decided to pursue a career in wine, they couldn’t afford land in California, and decided to visit the Arizona viticulture area as her husband had gone to college in Tucson. In 2003, they purchased land in the Sonoita/Elgin AVA and in 2004 they began the process of starting a vineyard and winery from scratch. Lightning Ridge Cellars is located in Elgin and specializes in Italian varietals. It is hard to say what she enjoys most about winemaking, but the amount of time she spends outside is definitely among the top things.  

Kim Reed, Assistant Manager/Wine Club Coordinator, Javelina Leap Vineyard, Winery & Bistro

Kim came into the wine industry somewhat by accident after working in a community care and hospital as a Registered Dietitian for 10 years. Her in-laws, Rod and Cynthia Snapp own Javelina Leap, and when her husband Lucas took over as GM and head winemaker, it was quickly apparent that he was going to need help. In March 2020, Kim joined the family business, initially as the Wine Club and Event Coordinator. Since then, her role has grown to include helping the tasting room manager, serving as office manager, booking bands, shipping wine, answering emails and filling in the gaps wherever needed. Most of her wine knowledge comes from being around the business and family the last seven years, however she will be pursuing a Level 1 Sommelier certification in the future.  

Lori Dutt Reynolds, Winemaker, Sonoita Vineyards 

Lori is a third generation winemaker in Arizona with a Certificate in Enology and Viticulture from the University of California, Davis. She was inspired to join the wine industry by her grandfather, Dr. Gordon Dutt – the founder of the Arizona Wine Industry. Lori loves the art and science behind creating wine and her favorite parts of the job are blending wine and working in the vineyards with her family. It is important to her to have her children involved in Sonoita Vineyards to work and learn the wine industry first hand like she did.

Kilinga Bacanora, An Agave Spirit from Sonora, Mexico, Launches in the U.S.

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Sonora, Mexico – Mexican spirits brand, Kilinga, announces the U.S. launch of their award-winning Bacanora, an agave spirit native to the state of Sonora, Mexico. Bacanora has been enjoyed for over 300 years, but has not been shared beyond Mexico until now.
Kilinga is a boutique, family-owned Bacanora distiller and brand founded in 2018 by Rodrigo Bojorquez Bours in Álamos, Sonora, Mexico. Inspired by and named for his mother, Kilinga, La Señora Kilinga is the vibrant matriarch and heart of the family. The company’s first official bottling was in the fall of 2019 which was awarded silver at the San Francisco Spirits Competition. It is the first officially designated Bacanora by the Consejo Sonorense Regulador del Bacanora available in the United States, and the second brand in Mexico to have the authentic Bacanora designation.
“Kilinga speaks to the grandeur of the Sonoran desert,” says Kilinga Bacanora Founder Rodrigo Bojorquez Bours. “We wanted to create a smooth, bright Bacanora that evokes the beauty of the region to agave aficionados everywhere.”
Rodrigo is not only the founder of Kilinga but also its Maestro Bacanorero. He fell in love with his hometown spirit after having tried a refreshingly bright expression made by a local rancher–it wasn’t like any mezcal he had before, and not close to what tequila tastes like. It has its own unique history born in the mountainous northeast of Sonora over 300 years ago. It survived prohibition (it was illegal to distill Bacanora until 1992) and received its Denomination of Origin in 2000. This intrigued Rodrigo and he was enthralled with the idea of making a Bacanora of his own, one reflective of the desert blooms unique to the Sonoran terroir.
Kilinga harvests their agave at different stages of maturation which makes each of their Bacanoras one-of-a-kind. Every bottle of Kilinga is numbered and signed by Maestro Bacanorero Rodrigo. He has perfected the art of distilling and polishing Bacanora after years of R&D, education and hands-on experience, resulting in a flavor distinct to Kilinga. Made using native Agave Angustifolia Haw unique to Sonora, where the desert meets the sea and mountains, Kilinga Bacanora is infused with local terroir and aromas. Furthermore, Kilinga only uses agave cultivated on their own family-run farm for superior quality and authentic taste. With the family’s roots in agriculture, the brand carefully practices safe, sustainable and environmentally-friendly farming. They truly believe in working with nature, not against it.
Kilinga’s eye-catching packaging is another nod to the Sonoran desert. The packaging reflects the color palette seen in the region’s natural landscape with captivating blues, shades of greens, and pops of violet, red, pink, orange, and yellow. The label captures the untamed beauty, wilderness and irrepressibility of the desert, mountains and sea. It also celebrates the feminine in honor of La Señora Kilinga and the women in the family, who are so strong and inspiring.
The portfolio features four handcrafted, small batch Bacanora expressions, all double distilled for crystalline purity. Kilinga will launch with the Bacanora Silvestre and Bacanora Blanco expressions this Spring 2022 and will release aged expressions in the near future.
Bacanora Silvestre
Made with wild 7-8 year old Agave Angustifolia Haw, the young, green plants give Silvestre the lightness of a springtime bouquet. At 80 proof (40% ABV), it is clear with aromas of wildflowers, violets, and green agave. It is very floral and vibrant on the palate with herbal notes and a subtle violet finish in the aftertaste. SRP: $64.99
Bacanora Blanco
Handcrafted with capón of 10-12 year old mature Agave Angustifolia Haw, Blanco is imbued with the rich sweetness of an autumn campfire. Presented at 84 proof (42% ABV), it exudes deep aromas of caramel, toasted agave, soil, and wildflowers. It tastes of boldly toasted caramel and agave, flowers and minerals with a subtle, balanced finish. SRP: $54.99
Bacanora Reposado
Artfully aged in American White Oak barrels at 80 proof (40% ABV), Reposado is a unique experience for agave aficionados. This expression is an evolution of the Bacanora Silvestre, which allows the floral notes to harmonize with the oak. Evoking Sonoran wildflowers and fresh herbs with hints of vanilla and agave followed by a smooth, clean, woodsy finish that lingers.
Bacanora Añejo
This rare Bacanora is bold and complex having been aged in ex Baja red wine French Oak casks for a decadent depth of flavor. This expression is an evolution of the Bacanora Blanco allowing the deep caramel aromas to develop into a toasted caramel flavor profile. Bottled at 88 proof (44% ABV) it has a sweet, earthy nose with delightful hints of dark chocolate, tobacco, vanilla, and charred sugar flavors present.
La Señora Kilinga enjoys her Bacanora served up, slightly chilled, and accompanied by a slice of orange dusted with cinnamon. Maestro Bacanorero Rodrigo Bojorquez enjoys his served neat with a kumquat.
Kilinga Bacanora can be found at select restaurants, bars and liquor stores in California, Colorado, New York, and New Jersey with online retail to come. The company plans to expand distribution to major markets in TX, IL, TN, MD, DC, SC, GA, and FL through the rest of 2022.
For more information, please visit https://kilingabacanora.com/kilinga-en/, or follow the company on Instagram and Facebook.

Carter Creek Winery Earns 10 More Medals

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JOHNSON CITY, Texas – Carter Hospitality Group is pleased to announce that its Carter Creek Winery in the heart of Texas Hill Country was awarded 10 prestigious awards at the 2022 San Francisco Chronicle Wine Competition (SFCWC), which took place January 11 to 14 with over 55 industry professionals serving as judges as they evaluated 5,700 wines from more than 1,100 wineries throughout the United States, Canada and Mexico.

The SFCWC is the largest competition in North America and over its 22 years has become one of the world’s most respected wine competitions. Its esteemed judges come from the worlds of winemaking, media, trade, education and restaurant/hospitality industries.

“These awards, including two Best of Class, one Double Gold and two Gold are very important to us and our team, led by veteran winemaker Jon McPherson, as they validate our experience, expertise and dedication to the wines we produce at Carter Creek Winery. We look forward to displaying the awards from the San Francisco Chronicle Wine Competition in our handsome tasting rooms,” said Jeff Carter, president of Carter Hospitality.

Carter Creek’s vineyards in Texas Hill Country produce varietals especially unique due to the combination of an extremely warm growing season and an early harvest delivering softer, earth-driven wines. The 2022 San Francisco Chronicle Wine Competition Awards for Carter Creek Winery include Best in Class for NV Dominum Tinto and for NV Sangria. A Double Gold award was given to NV Sparkling, and Golds were earned by 2016 Plateau Red and 2018 Viognier-Roussanne. NV Brut, 2017 Maverick, 2018 Maverick and 2017 Viognier-Roussanne earned Silver designations. A Bronze award was given to 2016 Tempranillo.

Producing award-winning wines since 2016, Carter Creek Winery is a sister winery to Temecula, California’s award-winning South Coast Winery Resort & Spa and Carter Estate Winery and Resort. Carter Creek Winery Resort & Spa features 78 luxury villas, a spa, tasting rooms, restaurant, its own onsite microbrewery creating small batch craft beers and an outdoor event center, which features top musical acts.

About Carter Hospitality Group

Established in 2011, Carter Hospitality Group, LLC. is a family-owned hospitality company with four hotels and resorts as well as three wineries across the United States. Based in Orange County, California, the company manages and owns a portfolio of luxury properties including South Coast Winery Resort & Spa, Temecula, California; Carter Estate Winery and Resort, Temecula California; and Carter Creek Winery Resort & Spa, Texas Hill Country. Carter Hospitality Group additionally serves as the owner-franchisee for Red Lion Hotel Orlando Lake Buena Vista South, Orlando Florida. For more information, visit www.carterhospitality.com.

Reviewing the 2019 Château du Moulin-à-Vent Beaujolais

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Given the opportunity to taste, learn and review a Beaujolais wine from Moulin a Vent and I snatched at it.

This would be their 2019 vintage, shared by owner/director Edouard Parinet and his father Jean-Jacques who co-runs the winery.

From the 2019 Château du Moulin-à-Vent Vintage Report

Several factors made this vintage quite unique … the harvest came very late, it was the sunniest year since 1990, and it was also the lowest yielding year since 2009. This flagship wine is produced from selections of the harvest from three top terroirs of Moulin-à-Vent, all located near the fifteenth century windmill at the heart of the Moulin-à-Vent appellation.

More on this Vintage:

  • 1,784 hours of sun versus 1,459 hours in average.
  • Sunniest year since 1990.
  • An early morning frost on April 4 affected 40% of the vineyard.
  • The wine was a late vintage, harvest started on September 11 an ended on September 18.
  • 80 pickers, all by hand, 35% whole cluster.
  • Juices are concentrated due to smaller berries.
  • Frost and heatwaves gave them the lowest yield in the past 19 years.
  • Rainfall in August allowed for maintained acidity levels.
  • Wine should be balanced, full-bodied, silky, aromatic and fine.
  • Fermentation ran between 15 and 30 days with the average being 20 to 25 for the domain.
  • Harvest Order by terroir : La Rochelle, Les Vérillats, Les Caves (‘Grands Savarins’), Les Thorins, Champ de Cour, Clos de Londres, Moulin-à-Vent.

In General:

  • Moulin-à-Vent is one the 10 Crus in Beaujolais, and one of the first AOCs.
  • Moulin-à-Vent means windmill, and wind has an important impact on the fruit.
  • There is age-ability to these wines, 20-30 years according to Parinet.

Château du Moulin-à-Vent Notes

Beaujolais region, Gamay grape

13% alcohol

EB Tasting Notes: Started with noticing a dark purple color, slightly brown on the edge indicative of age – an older wine – which surprised me for a 2019 so it may more be due to it being a “late vintage” compared to other years. On the nose I got aromas of ripe blueberries, lots of both fresh and dried red berries, sweet charred steak and freshly turned earth. The taste reminded me of a smooth and silky raspberry jam, plums, with a lively acidity and very tingly long finish. Very pleasant without food before dinner.

From Beaujolias.com: Why is Moulin a Vent referred to as the king of Beaujolais?

It used to be called the Romanèche-Thorins appellation. Strangely enough, only after the appellation name changed did it become one of the few Beaujolais wines not named after a specific commune. It is the strength and power emanating from the old windmill overlooking the vineyards that earned the appellation its name.

Château du Moulin-à-Vent

Wine Spectator Video with Director Edouard Parinet

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Paso Robles Wine Country Events Announced

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Paso Robles, CA – In-person events are back! The Paso Robles Wine Country Alliance announced their calendar for all upcoming public events in 2022. Tickets for three marquee outdoor events are now on sale at pasowine.com. Events include BlendFest on the Coast (February 24 – 27), Spring Release Weekend (March 18 – 20), and Paso Wine Fest (May 19 – 22). Also announced are the dates for the virtual Paso Robles Wine Country Auction (May 9 – 14) and an expansion of Harvest Wine Weekend where the entire month of October has been newly minted as Harvest Wine Month. “New” is the theme for Paso Robles Wine Country events in 2022 with new venues, new names, and refreshed concepts that will create memorable experiences for fans of the wines from Paso Robles Wine Country.

BlendFest on the Coast, February 24 – 27, 2022
The only Paso Wine event dedicated to blends, BlendFest on the Coast celebrates wines of nuance and character derived from the sum of their parts. Experience a taste of Paso Robles Wine Country adjacent to the Pacific Ocean. BlendFest on the Coast will take place February 24 – 27 in San Simeon and Cambria with a selection of exciting events including various excursions that pair wineries with coastal experiences, a blending seminar, as well as winemaker dinners. The marquee event takes place on the Sundance Lawn at the Oceanpoint Ranch in Cambria with more than 40 wineries pouring on Saturday, February 26 from 12 – 4 p.m. Partners include Highway One Discovery Route, Visit Cambria, and Visit San Simeon. Go to pasowine.com for more information and to purchase tickets.

Spring Release Weekend, March 18 – 20, 2022
Formerly Vintage Paso: Zinfandel Weekend, Spring Release Weekend is a three-day celebration of the next vintage when wineries release their new wines. Taste the new releases at an outdoor walk-around tasting in the historic Downtown City Park and enjoy wineries’ individual events like barbecues, vineyard tours, winemaker dinners, and more. There are two ticketed events in Spring Release Weekend – The New Release Seminar, which is a seated tasting showcasing six brands’ newly released wines. A winemaker panel discusses the vintage and how it’s reflected in the bottle. Following the seated tasting is a walk-around tasting featuring 40 wineries all sharing tastes of their spring release wines. Both events take place on Friday, March 18. The seminar is 2 – 3:30 p.m. and the walk-around tasting is 7 – 9 p.m. Paso Wine Spring Release Weekend tickets are now on sale at pasowine.com

Paso Robles Wine Country Auction, May 9 – 14, 2022
This virtual auction will feature up to 25 lots of specially curated items from Paso Robles Wine Country. All lots will be one-of-a-kind that will not be available for retail purchase, which will include special verticals from winery libraries, dinners with multiple brands, overnight stays in exclusive accommodations, and exceptional tours created just for this auction. Visit pasowine.com in April 2022 ahead of the auction start to view the lots as they become listed and to register to bid.

Paso Wine Fest, May 19 – 22, 2022
All new for 2022! New location and new name! Paso Wine Fest will be held at the Paso Robles Event Center with built-in amenities such as dedicated parking, concessions, restrooms, shade, and additional outdoor venues for enhanced experiences. The event weekend offers visitors the chance to explore Paso Robles Wine Country with four days of wine tastings, winemaker dinners, live music, and more! There are multiple ticketed events throughout the four days, beginning on Thursday, May 19 with winemaker dinners at popular Paso Robles restaurants, The Hatch and Thomas Hill Organics. Up to five wineries share their wines across the table at these very limited seated events. On Friday, May 20 the Paso Starry Night Dinner pairs Paso’s best locally sourced cuisine with some of Paso’s iconic wines. This inaugural event seats up to 100 and is spread outdoors under a warm Paso night sky. The Saturday, May 21 main event, Paso Wine Fest, showcases up to 100 wineries at a walk-around tasting and seminars that brings the Paso Wine vibe all into the Paso Robles Event Center for one day only. Visit pasowine.com for more information and to purchase tickets.

Harvest Wine Month, October 2022
Harvest doesn’t take place over one weekend, so why should a celebration of harvest? The entire month of October is now Harvest Wine Month. Wineries will create individual events throughout the tenth month and the Paso Robles Wine Country Alliance will have every event listed on pasowine.com. Look for specialty tours, winemaker dinners, grape stomps, music events, and more. This expanded promotion gives wineries the flexibility to host events when its easiest on them during a time when production is at its height. It also takes advantage of October’s exceptional weather when days are warm and nights are cool, a staple for Paso Robles Wine Country.

For all ticket information, please visit pasowine.com.

ABOUT PASO ROBLES WINE COUNTRY ALLIANCE
The Paso Robles Wine Country Alliance is the official trade and marketing organization that represents wineries, growers, and businesses in the Paso Robles American Viticultural Area. Centrally located between San Francisco and Los Angeles, along California’s Central Coast, Paso Robles Wine Country encompasses more than 40,000 vineyard acres and 200 wineries. For more information, visit pasowine.com. Facebook- @PasoRoblesWine, Instagram and Twitter – @Pasowine, #pasowine.

North-Eastern Spain experiences an extremely generous harvest

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NEW YORK (PRWEB) – Local harvest reports issued by Cava, Montsant and Pla de Bages appellations reveal North-East Spain has experienced an abundant and quality harvest in 2021.

Despite a longer than usual harvest due climatic factors, Cava collected 300 million kilos of grapes. According to the Regulatory Board’s Technical Services: “The grapes are in good health, with a suitable acidity and alcohol content for the production of excellent Cavas.” The 2021 vintage will be the first vintage in which wineries will distinguish their wines by the grapes’ sourcing territory, since the new zones and sub-zones approved by the Designation of Origin Regulatory Council came into force. Organic production continues to grow too, in anticipation of further quality oriented changes in PDO regulations whereby Cava de Guarda Superior wines must be made from 100% organically grown grapes by 2025. Organic Cava production has increased by more than 245% in the last 5 years, from 4 million bottles in 2016 to 13.8 million in 2020, and last year organic Cava accounted for 6.4% of the total appellation volume – in number of bottles.

A great result has been achieved also by Montsant DO appellation whose harvest amounts to 8,7 million kilos of grapes, with an increase of 50% with respect to 2020. Last time such a plentiful harvest was recorded was in 2016. The reasons for this increase can be traced back to the snowfall at the beginning of the 2021 season which allowed vines to store water, as well as to the regular summer rainfalls. As far as varieties, red grapes represent 93% of the total, 60% of which are Garnacha and Cariñena. As for white grapes, Garnacha blanca and Macabeo remain the main varieties, amounting to 90% of the total white grapes harvested.

An increase has been registered also for DO Pla de Bages, thanks to both new vineyards and a favourable season which led to 1,700,000 kilos of grapes. In this case too, regular rainfalls during all the growing season have benefited a more abundant yield and yet proper ripening of the berries.

The program: European quality wines: taste the difference is a project financed by the European Union and managed by Unione Italiana Vini and PRODECA for the promotion of PDO and PGI European wines abroad in China and US. In order to achieve this objective, the TTD.EU program will organize wine seminars, workshops and b2b meetings both in these countries and in Spain and Italy, inviting wine professionals to join study trips to Europe. The program, realized in the span of three years (2021-2023) aims at creating awareness about European quality wines, in particular Italian and Spanish, which share a long tradition and a high standard of quality.

The beneficiaries: Unione Italiana Vini is the oldest and most commissioned Association of the Italian wine market. It represents cooperative, private and agricultural wine-companies, bottlers, consortia, associations and wine-making machines or wine cellars / laboratory manufacturers, located throughout the Italian territory. Promotora de Exportaciones Catalanas (PRODECA) is a public company established in 1986 and part of the “Ministry of Climate Action, Food and Rural Agenda of the Government of Catalonia”. It supports the agri-food sector and its companies with the knowledge, tools and experience to increase their products in Catalunya and worldwide.

Introducing Le Petit Verre Small Can. Big (Organic) Flavor

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MIAMI (PRWEB) – Le Petit Verre (French for “The Small Glass” and a playful nod to the French origin of the Bousquet family) debuts with two options: a Malbec, of course, and a Bubbly Rosé, each presented in 250-ml cans (SRP $13 per four-pack / $3.50 per individual can), available in major markets nationwide.

Both types are dry and check in at 12.5% alcohol. Though a vintage is not stated on the cans, fruit is from the 2021 harvest.

The 100% certified organic fruit for the Le Petit Verre duo comes from the Tupungato Valley, a high-altitude sub-zone of Mendoza’s Uco Valley, known for producing fruit with an abundance of aroma, flavor and freshness thanks to significant day-night temperature fluctuations and the intense Andean sunlight.

The canned wine category is booming. Sales are driven not just by millennials; consumers of all ages are gravitating toward the convenience, portability and portion control offered by the new-format packaging. The smaller 250-ml size also provides faster cooling — always a plus.

“Wine-in-a-can fits neatly into today’s active lifestyle, with consumers opting for wines that are ‘easy,’ both in terms of packaging and content. They are also interested in products that are healthier and more transparent, and the organics category offers that.” — Labid al Ameri, president, Origins Organic Imports

The medium-bodied, mono-varietal Le Petit Malbec reflects its upper-Uco Valley origins. This quality Malbec offers fig and berry aromas, mushroom notes, and well-rounded tannins.

Le Petit Bubbly Rosé, a lively blend of 50% Pinot Noir, 30% Syrah, 10% Pinot Gris and 10% Viognier, features strawberry and red berry aromas with orange zest notes.

Good things come in small, elegant packages!

Le Petit Verre Malbec and Bubbly Rosé: SRP $13 per 4-pack / $3.50 per can
Available in major markets nationwide from Origins Organic Imports

About Origins Organic Imports: Miami-based Origins Organic Imports is owned and run by husband-and-wife team Labid Ameri and Anne Bousquet, also the owners of Argentina’s leading producer and exporter of certified-organic wines. With Origins Organic, Ameri and Bousquet are dedicated to introducing U.S. consumers to a growing roster of well-priced, high-quality certified- organic offerings from around the world, in addition to those from their own estate.

Montecucco, Tuscany: The 2021 Harvest Is Over, With Expectations For An Excellent Vintage

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NEW YORK (PRWEB) – The Montecucco Consortium announced the end of the harvest and released its 2021 harvest report, which indicates an average quantity decrease of 20–25% compared with 2020 but excellent quality for the Sangiovese that arrived in the cellar.

The 2021 growing season was difficult. The April frost was a serious challenge for the region, in particular for wineries below 200–240 m ASL. A cold May caused an irregular budbreak, and summer drought stress contributed to further reducing harvest volumes. The unusual drought persisted as a problem from January to September: 204 mm of rain compared to an average of 450 mm annually during the last 20 years.

But favorable sunny weather conditions accompanied the flowering and the ripening of the grapes from June through September.

During the latter month, there were significant day-to-night fluctuations in temperature with variations as high as 15–16° C, significantly helping tannins soften and enhancing the aromatic profile of the wines.

Montecucco producers did their best to minimize the water stress conditions on the vines by controlling excessive vegetation and working the land almost daily to ensure a sufficient water supply. Some wineries were able to intervene with emergency irrigation systems. Thanks to this diligent management, producers reached the yield of 70 quintals per hectare required by the Montecucco Sangiovese DOCG regulations and 90 quintals per hectare required by the Montecucco DOC regulations. Montecucco winemakers were able to evaluate and manage the situation successfully, dividing the harvest into several phases according to the particular needs of each plot.

“We’re expecting the Sangiovese wines to age for a long time,” said Giovanni Battista Basile, president of the Montecucco Consortium. “We’re more than satisfied with the excellent health of the grapes that arrived in the cellar, with no traces of either downy mildew or powdery mildew. The ‘clean’ work in the vineyards that is in the DNA of our territory—with 85% of wineries certified organic—encouraged these results and helped make the vines more resistant. Our winegrowers have made a significant effort to implement earth-friendly practices such as organic pest management and the use of natural and organic products, as well as engaging in innovative studies and research projects on environmental sustainability, in partnership with important institutes and university centers.”

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About the Montecucco Consortium (Consorzio Tutela Vini Montecucco):
Founded in 2000 and representing 68 wine producers, the Montecucco Consortium is committed to the stewardship, protection and promotion of the Montecucco wine denomination. The consortium ensures high quality through a set of formal production guidelines for the entire winemaking process, from cultivation to bottling, including a strict traceability system that allows consumers to know the origin of each wine purchased. The consortium’s ability to provide day in and day out support to local growers, assist in brand promotion and focus on the quality of the end product have earned the organization the trust of numerous leading estates and attracted some of Italy’s most renowned producers. For more information visit conosorziomontecucco.it

Cava Completes an Excellent Harvest with Over 330,000 Tons of Grapes

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VILAFRANCA DEL PENEDÈS —The wineries of the D.O. Cava have finished this year’s harvest. According to the Regulatory Board’s Technical Services: “The grapes are in good health, with a suitable acidity and alcohol content for the production of excellent Cavas.”

This harvest has taken longer to complete than usual due to climatic factors. After 2020 was marked by a considerable drop in production, this year’s harvest of grapes destined to be used for Cava was around 330,700 tons.

A meticulous grape-ripening control plan was executed throughout the harvest, and on-the-ground controls were increased. The director of the Regulatory Board’s Technical Services, Luis Marco, stated: “Although the alcohol levels have been significantly lower than those of the previous vintage, the grapes have a good balance between alcohol content and acidity, which bodes well for the production of Cava.”

The president of D.O. Cava, Javier Pagés, emphasized the Regulatory Board’s determination to “continue demonstrating our strict commitment to controlling and guaranteeing the quality that characterizes the Cava designation.” In fact, 100 winery verifiers have been deployed to supervise and control the arrival of grapes from winemakers belonging to D.O. Cava. In order to guarantee traceability, a new software platform has been set up for this campaign, as part of the digital transformation currently taking place within the D.O.

The 2021 vintage will be remembered as the first in which wineries can distinguish their wines by the grapes’ territory of origin, since the new zones and sub-zones approved by the Designation of Origin Regulatory Council came into force. These new regulations mark out three defined production areas: Comtats de Barcelona, Valle del Ebro, and Viñedos de Almendralejo, along with seven sub-zones: Valls d’Anoia-Foix, Conca del Gaià, Serra de Mar, Serra de Prades, Pla de Ponent, Alto Ebro, and Valle del Cierzo.

Organic production continues to grow, in anticipation of the wineries’ current transition process, whereby Cava de Guarda Superior wines must be 100% organically produced by 2025. Organic Cava production has increased by more than 245% in the last five years, from four million bottles in 2016 to 13.8 million in 2020. In addition, last year organic Cava once again grew in importance within D.O. Cava, accounting for 6.4% of the volume (in number of bottles), confirming the upward trend of consumer interest in organic Cava.

The excellent quality of the 2021 vintage is the result of yet another year of tireless work by the wineries of the Cava D.O. and the growers.

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About D.O. Cava

With more than 70% of international sales, Cava is the Spanish D.O. which exports the most wine: its 370 associated wineries are present in over 100 countries. The D.O. encompasses more than 93,900 acres of vineyards and more than 6,800 winegrowers. Cava is a quality sparkling wine that pairs perfectly with every type of food, and is made using the traditional method, with a strict commitment to origin, land, and sustainability.

Web: Cava.wine

Facebook: facebook.com/do.cava

Instagram: instagram.com/Cava.do/

Twitter: twitter.com/DO_Cava

YouTube: youtube.com/c/doCava