Tasting 2018 Provence Rose Estates with Winemaker Alexis Cornu

March 15, 2019 by evebushman

It was a lovely day to taste Rose…that was and still is my opening as it sounds so good. But on the day of this particular tasting the skies had opened up as they have recently in LA and tried to ruin my day with about two inches of rain. The event, set for the Peninsula Hotel’s Roof Garden Terrace was moved to a private suite. Turned out to be much more intimate.

L to R: fellow writers Cori Solomon, Andy Harris and winemaker Alexis Cornu

We were to taste the latest 2018 vintages from two of the most popular Provence rosé estates in France, my tasting notes are in italics following notes from the winery:

Inspiration Rosé is produced at the storied Château de Berne and authentically captures the Provençal spirit with its classic profile and referential square bottle shape. 70% Grenache, 20% Cinsault and 10% Syrah. I got notes of peach, hard candy and flowers on the nose and also sea minerality and low acid in the mouth.

Romance Rosé launches this year as the newest addition to the Berne portfolio with a more affordable price point for those looking to explore the category. Previously name Emotion, the new Romance has aromas of rose petal, jasmine flower and saline, with the addition of white peach and a low acidity on the palate.

Chateau de Berne Estates is much more than just a rose. This is a hand crafted wine created from grapes specially selected by our winemaker from a unique vineyard block in the heart of the Berne estate, which is home to some of its oldest vines. Predominantly Grenache, the wine had a lovely balance with steeliness, peach, green kiwi and a gentle mouthfeel. A note on the square bottle shape: Cornu said that they had to redesign the bottling line to manage the unique shape.

UP Rosé, from the newly renovated Ultimate Provence estate, represents the bold, innovative nature of the region with its spicy blend and statement bottle. The UP stands for Ultimate Provence label, not Berne but 30 minutes away, and about 20 minutes from St. Tropez. Cornu explained that this area had more sandstone instead of limestone. I got that same floral notes as well as a more perfumy aroma with a bit of the sea. Cornu added that he enjoyed the wine with sushi and sashimi.

Chateau des Bertrands is located in the French commune of Cannet-des-Maures, at the heart of the Plaine des Maures nature reserve. Historically the crown jewel of Cotes de Provence, it offers exceptional wines thanks to an original geology and patient human effort. With more Cinsault than the previous mostly Grenache wines this one had what Cornu called “light, elegant and fine.” I noted a lovely pear in sweetened juice on the nose as well as minerality (wet pebbles) and saline.

Meeting with the winemaker for the estates, Alexis Cornu, proved to be an additional benefit. From Cornu I learned:

Breezy and surrounded by pines, Château de Berne is the number one destination winery in Provence, France.

Some of the names of the wines are different in France.

Cornu thinks about how the grapes may grow; whether it be under late ripening, sunny, warm or windy conditions, he finds that these conditions allow for “more finesse and freshness.”

Berne is one of four estates Cornu makes wine for. He feels that his wines in Provence are “always fresh with a nice texture on the palate.”

Berne thinks that like Champagne, in the next 20 years wine drinkers will notice a sense of place when drinking their “fresh and dry” Rose wines.

Harvest can occur at night, when workers will have had no sleep.

The old vines region produces a dry Rose not common to some wine drinkers. Especially those expecting sweetness in a pink wine.

The vineyards are working towards being 100% organic, they started the process in 2018. The wines already use less sulfites than before.

Four wines per estate recently obtained Gold Medals from a prestigious French competition: the Le Concours General Agricole.

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. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Perlis Picks: Idlewild

December 8, 2018 by Michael Perlis

It is hard to talk about wine in Sonoma County without the name Bilbro coming up.

I’ve written more than once about Jake Bilbro and the outstanding wines that he is making at Limerick Lane.

Did you know that two other Bilbro brothers also make wine? One of them is Scot, who is carrying on the tradition of father Chris at Marietta Cellars [more on him in a future article].

And then there is Sam. Sam actually hadn’t planned on making wine. He essentially grew up at Marietta Cellars but the thought of making what Sonoma County is known for like the Rhones and Zins that Marietta Cellars and Limerick Lane make or the Pinot Noir and Chardonnay which also tend to dominate the region apparently didn’t appeal to him. He had planned to do something else with his life.

Yet, we found ourselves in an industrial center north of Healdsburg in Geyserville, trying to track Sam down and find out what had changed. We circled around the center for a while, seeing other winemakers doing their thing, but couldn’t find Sam. I finally gave in to my natural disinclination to ask for directions and called him. He promptly flagged us down from the very back of the center where he shares space with a few other small wineries.

It was the middle of harvest and the winery was busy with workers as well as incoming grapes. We didn’t want to be in the way or take up too much of Sam’s time [we had actually pulled him away from his lunch] but we did chat for a little while about what he was doing.

The big question, of course, was what made him decide to go into winemaking after having decided that he wasn’t going to? The answer was Nebbiolo. One day, tasting an authentic version of this wine, Sam’s passion for Italian varietals was triggered, specifically those from Piedmont, and from that day forward he knew he wanted to make them. So Idlewild was born.

Piedmontese grapes such as Arneis and Cortese – for white wines—and Dolcetto, Barbera and Nebbiolo for reds are sourced from Mendocino County and turned into wine at that Geyserville industrial park. Until recently they could only be obtained via the winery’s mailing list or at a few restaurants. That’s changed though as Sam recently opened a tasting room for Idlewild just off the Healdsburg town square.

We knew that Sam needed to get back to work and we wanted to taste the wine and not only those just-picked Barbera grapes, delicious as they were. So we left Sam to his duties and headed down to that new tasting room.

Idlewild makes three “entry level” [for lack of a better term] blends: The Bee (white), The Flower (rose) and The Bird (red), as well as single-varietal bottlings of Arneis, Nebbiolo, Barbera, Cortese and Dolcetto. In the tasting room we got to taste the latest releases of the single-varietals as well as the rose. [Please note that we’ve tasted prior vintages of the white blend as well as we had purchased some as part of Idlewild’s fundraising efforts relating to the 2017 fires – all three Bilbro wineries participated in these efforts.]

I really like wines that are delicious and fun to drink [Who doesn’t, right? Duh.] I also really like wines that get your attention and require some contemplation. These wines do both, which doesn’t always happen. All of these wines are very tasty, well made wines with complex attributes. My two favorites were the Cortese and the Barbera. The Cortese is Sam’s version of an Orange wine [i.e. fermented on the skins]. I am a fan of Orange wines but I’ve found that some of them taste like, well, a mistake. Not this wine. It has just enough added complexity from the skin contact to make it an all-around winner. And the Barbera is just a great mouthful of berries and figs.

This is a great winery to check out, especially if you are interested in experiencing some out-of-the-ordinary California wines. Or, if you just like really good ones.

Idlewild Wines
132 Plaza St
Healdsburg, CA 95448

Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also Vice President of Eve Bushman Consulting (fka Eve’s Wine 101 Consulting) http://evebushmanconsulting.com/ and President of MCP Financial. Michael can be contacted at michaelthezinfan@aol.com or michael@evebushmanconsulting.com.

Paso: Le Cuvier Winery and Time With John Munch in His Cellar

December 7, 2018 by evebushman

In all of my 10 years writing about wine and spirits you would think that nothing surprises me anymore. Not the case when I met winemaker John Munch at Le Cuvier Winery. Not only did I learn a bit about some of his unique winemaking techniques, I also was treated to three hours in his cellar to taste library wines, and then time in the tasting room where every wine is paired with a creation by their chef. Going home with the latest releases my mind boggles, do I have now or do I cellar for a decade or more in true Munch Style and enjoy well into retirement. You read, you decide:

Le Cuvier’s John Munch explaining is style of winemaking.

Winemaking

Once you drive the windy hill road up to the property and park your car you will be able to take in a tremendous view. Munch greeted us in the parking lot, interrupting us from our gaze and we meandered over to the winery crush pad. I knew I’d be back out there soon enough and could snap photos to my heart’s content. We were about to see where the work that mattered takes place.

Munch had already explained that he was handing over the full time winemaking responsibility to Clay Selkirk, but we knew that Munch’s fingerprint was on everything. Munch had been making wine in Paso for years, beginning with Adelaida Vineyards and then for Estrella. The winery had originally been built by Munch as a spec house, started in 1978 and not completed until 2008. Le Cuvier Winery opened in 1983.

The vineyards are all dry farmed and head pruned, no inoculations or sulfites are used and no fining agents. They harvest premium grapes from limestone and calcareous sources. The current harvest ran from September 4 through the 24th.

Munch paraphrased Harold McGee, from his book On Food and Cooking: The Science and Lore of the Kitchen, “Wine in the glass did not come from grapes, it’s all yeast and metabolism of the grape.” Munch added that by not using yeast and sulfites he hasn’t experienced a bad vintage. “It has little to do with winemaking so (just) let grapes do what they will.”

On barrels Munch believes that each barrel has the potential to take off in “its own personality.” He loses some to evaporation when in barrel for two years. NO NEW OAK is the mantra at Le Cuvier and has been for a long time, ever since Munch was visited by Jacques Perrin, of Chateau de Beaucastel, and was told to stop using new oak. In one year Munch switched new for old, and now you can “taste the vineyard and not the oak.” Some of the barrels date back to the 1980s and the new wine made in them “still tastes great.”

Munch explained that every bottle produced is sold at the winery, 90% to club members and 10% to walk in guests. They make 12 to 15 different wines per year, and they always hold back a few cases.

The Cellar

I knew that Munch had a cellar of library wines, that much is true, as in our email exchange in making our appointment he wrote, “We have a library containing 7000 plus bottles going back to my first vintage in 1981, so we could taste a few older wines in addition to touring & tasting our current release wines. Please let me know your specific wine interest, & also how much time you want to spend with us.”

I had written back an overly exuberant reply, pretty much stating I would spend as much time as he had and drink whatever he wanted to try. Still not wholly aware I entered his cellar only to find cases of wines lining both sides of a hall, then at the end a room lined with more cases, and a large banquet table set up with cheese, charcuterie, olives, crackers and of course several wine glasses and decanters. Being the gracious host Munch asked about our interests again, and being the appreciative writer I stuck to my answer, whatever he wanted to open…but we do sometimes prefer Bordeaux and Zins… Munch perused his clip board, flipped back and forth, and we began:

1992 Chardonnay

Either his notes or his memory served him as Munch said the wine was made from Westside vineyards, again with no sulfites, no fining and it had been fermented on the skins. (Without new oak I gathered that the skin contact would indeed contribute to color.)

The wine was honey-colored with a bouquet of bruised apple, incense, honeysuckle, with just a hint of mown grass and celery, with the same flavors on the mouth. Little to no acid made it very round to me, and the flavors lingered in my mouth, and then in memory. Munch thought there was a bit of cork taint, but I thought that blew off in a few minutes. It would be the wine he and I both returned to later in the tasting. Munch commented, “An old Cabernet and an old Chardonnay have more in common”, which made me think that I definitely want to lay down some Chard, preferably his, in my cellar.

1999 Zinfandel

With the color of dark burgundy to espresso, the bouquet included raspberry, pepper, deep, rich fruit and florals, layers of spice, forest floor and earthiness. The taste reminded me of a vintage port, very balanced and nicely spiced. Munch commented, “Picking out raisins is no what Zin is all about.” And I for one was glad those raisins stayed in the mix.

NV Pentimento

This red wine is made in the Solera method with several different vintages to create the whole. What we knew was that it was bottled in 2011, all wines were close to 15 – 16 years old (vintages ranged from 1998 to 2008) , varietals may have included old to newer Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Malbec. And as Munch said, it was a way to get rid of any excess by creating a blend.

A nice purple color with a huge bouquet that included dark, fresh berries and earthy. The flavors were very fresh, reminiscent of a fine cognac, dark fruit and chocolate.

2011 Signature Series

With 90% Malbec and 10% Cabernet from a vineyard that had been dry farmed. The color was a dark purple, I noted aromas of all dark fruit and flavors that included that same dark fruit, balanced with pepper and a lovely long finish.

I was experiencing a bit of palate fatigue here as I hadn’t noticed the pour out bucket, nor was Munch using one so it was my excuse to drink to my pleasure, so my notes on this wine is lacking. I drank quite a bit of water and rested a bit before I went upstairs for the food paired tasting that was on the schedule next. Munch said he was going off for a nap…I was a little jealous, but not for too long…

Wine and Food Paired Tasting

Before leaving us in the tasting room Munch shared this reasoning for why they serve food with their wines, we “create a ‘shadow’ of what they could be” for when you take them home and pair yourself. Recipes for all of the chef’s pairings are also available online.

2014 Chrysos paired with winter squash soup with pepitas.

75% Viognier, 25% Roussanne, skin contact, honey in color and aroma along with rich and ripe fruit: Meyer lemon, peach and kiwi. The pairing mellowed the acid in the wine quite pleasantly.

2014 Grenache (Devil’s Gate Wine Works) paired with duck breast on endive with pomegranate seeds & reduction.

Four years in barrel, I found the wine very aromatic with flavors of tart red cherry as well as dark berry. Again the pairing lowered the acid and also brought out more layers in the wine.

2015 Littoral paired with cheddar, chive and black pepper gougere.

I was told that this wine is normally Cab Franc, however this vintage was 42% Petit Verdot, 30% Cab Franc and the remaining percentages were taken up by Malbec, Merlot and Cabernet Sauvignon. When swirling the glass we were asked to note the “stained glass” appearance that was due to dry farming. The wine had spent three years in neutral oak for aging. The color was bright and charming, and the nose held red to black fruit and pepper – all in balance. The flavor proved to be fresh and dark too, again with a nice balance of red and black fruit, followed by a welcome heat. The food pairing softened the acid and opened up the fruit even more.

NV Pentimento paired with mushroom polenta with goat cheese and wine reduction.

The 2018 release of the Pentimento using the Solera style where some of the wines contributing over 21 years of aging. The breakdown is 61% from previous years, 20% of 2015 Petit Verdot and the remaining percentage is 2015 Cab Franc. The name Pentimento is based on Lillian Hellman’s biography of the same name, referencing the past influencing the present. Black cherry titillates your nose while the flavor is very rich and layered, made brighter by the pairing.

2015 Zinfandel paired with candied rosemary mixed nuts.

Again we have a dry farmed grape, that gave aromas of dark fruit, chocolate and a slight dark vegetation. On the mouth we got that same dark fruit and chocolate as well as a hint of a sweet finish.

Stay tuned to Le Cuvier Winery this upcoming February 2019 for a new release, the L’Enfant de Papel, aka The Pope’s child, a GSM blend that is sure to wow like all the others on its own and in a pairing.

Le Cuvier Winery

http://www.lcwine.com/

To see the photo grids from all of our Paso winery visits from this trip click this.

Paso Robles Award Winning Estate Winery Holds Second Annual Harvest Dinner

November 22, 2018 by evebushman

PASO ROBLES, Calif. (PRWEB) – Paso Robles award winning estate winery, Allegretto Vineyards and Wines, held the second annual Harvest Dinner on October 19, 2018. This was an opportunity for the community to help the winery celebrate its harvest and meet the winemaker, Allen Kinne.

Photo: Allegretto Vineyards and Wines Facebook page

The evening began with hors d’euvres at sunset and concluded with live music under the stars on the Piazza Magica. Executive Chef Justin Picard prepared a culinary experience as the highlight of the evening. In celebration of the harvest, Allegretto poured their award-winning small lot, single vineyard and Allegretto estate wines.

The combined talents of winemaker Kinne and Chef Picard promised a magical evening of excellent wine, food, and good company.

Alan Kinne has been working with Allegretto Vineyards owner, Douglas Ayers, for the past six harvests, guiding the hand-picking harvest from all of the Allegretto vineyards and producing Allegretto’s award-winning Paso Robles estate wines. Kinne was the original winemaker at Horton Vineyards and helped launch Chrysalis Vineyards, both in Virginia, until leaving for Paso Robles in 1999. His winemaking career started in 1977 with Tabor Hill Winery in Michigan. Since then his career has taken him from Michigan to Virginia, to Paso Robles and Oregon and back to Paso Robles. Kinne is widely credited for introducing the Albariño grape to the Central Coast after planting the vines in Virginia in 1996.

Chef Justin Picard is the executive chef for Allegretto resort’s farm-to-table Mediterranean-inspired Cello Ristorante and Bar. A graduate of the Culinary Institute of America in New York, Picard has worked in some of the most renowned kitchens in San Francisco and Aspen. His extensive career has led to opportunities overseas, two guest appearances at the James Beard House in New York, and participation in some of the nation’s most celebrated food and wine events.

The turnout for the evening was greater than expected and set the stage for future winemaker dinners and events. All of the wines poured during the evening are available from the Allegretto Vineyards tasting room.

The wine menu at the Allegretto Vineyard and Wines tasting room include flights presenting estate white and rosé wines, and estate Malbec, Tannat, Zinfandel, and Cabernet Sauvignon. Four different flights of award-winning wine are available. A special tasting room food menu from Allegretto Resort’s Cello Ristorante & Bar can be enjoyed with a bottle of wine in the family-friendly courtyard.

Allegretto Vineyard & Wines
2700 Buena Vista Dr., #101
Paso Robles, CA 93446
(805) 369-2526

Robert Hall Winery hosts “The Fishing Pig” harvest celebration

September 30, 2018 by evebushman

Paso Robles, Calif. – Mark your calendars for a harvest land and sea celebration at Robert Hall Winery. Winemaker Don Brady is hosting “The Fishing Pig” party savoring the indulgence between the bounty of Central Coast’s briny seafood, luscious pork goodness and fruit-forward Paso Robles wines.

On October 20^th, from 5:00pm until 8:30pm, “The Fishing Pig” celebration will feature locals’ favorite purveyor of fresh seafood, Tognazzini’s Dockside Restaurant in Morro Bay. Tognazzini’s will be providing an array of freshly caught seafood including oysters, shrimp, crab cakes, as well as smoked ribs, pork tacos, pulled pork sliders, and sausages.

Guests will also be treated to a vast array Robert Hall’s award-winning wines at specialty tasting bars, have the opportunity to do a barrel tasting with Brady and participate in a blending session, all while enjoying fantastic food. There will be a raffle prize to win a Double Magnum of Robert Hall wines. The party also features live music from Central Coast favorite and Grammy Award winner, Louie Ortega.

“With ‘The Fishing Pig’ event, wine lovers get an opportunity to enjoy a truly special fish, seafood and pig barbecue in a timeless setting,” said Brady. “We will have our latest Robert Hall selections and a few favorites available to sip on the terrace, overlook the vineyards, cut loose and have some fun.”

Tickets are available now on the Robert Hall website, and are $75 for members and $95 for nonmembers.

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About Robert Hall Winery

Robert Hall Winery is known for wines that enhance the great moments of life and encourage the spontaneity of the unexpected. Winemaker Don Brady sources fruit from all 11 Paso Robles AVAs ensuring the best quality wine from the best quality fruit. Guests love the casual and comfortable tasting room, picnicking under the large oak trees and cooling down with a tour of the wine cavern. Become part of the family at roberthallwinery.com and on Facebook and Instagram.

Learning, Tasting and Lunching: The Planeta MasterGlass With Alessio Planeta

September 28, 2018 by evebushman

The last time I met with Alessio Planeta and tasted through his wines was in 2015. So I was overdue for a new tasting, and this time it would include a lesson, a luncheon and a wine glass made especially for the wines!

Anthony Dias Blue (Tasting Panel Magazine), me, Piero Selvaggio (Valentino’s Santa Monica) and Alessio Planeta.

The Mouth-Watering Invite

I’d like to invite you to join us for a special “MasterGlass” experience hosted by Alessio Planeta, co-owner/lead winemaker for Sicily’s Planeta winery…Alessio will take us through a formal tasting of various expressions of Nero d’Avola from four different regions/terroirs across Sicily: Noto, Menfi, Vittoria and Capo Milazzo. Italian fine dining legend Piero Selvaggio will provide insight…“MasterGlass” comes in to play because the tasting will be conducted using glasses designed by Riedel specifically for Planeta and Nero d’Avola. The tasting will include a vertical of Planeta’s top Nero d’Avola, Santa Cecilia: 2013, 2007, 2005.

The Lesson

Alessio – along with Piero – had joined together to share what Alessio called the “Sicily of the present and the past.” Alessio began by telling his audience that to fully immerse themselves in the culture of Sicily he highly recommended the book, Palmento: A Sicilian Wine Odyssey. (From Amazon: Inspired by a deep passion for wine, an Italian heritage, and a desire for a land somewhat wilder than his home in southern France, Robert V. Camuto set out to explore Sicily s emerging wine scene. What he discovered during more than a year of traveling the region, however, was far more than a fascinating wine frontier.)

We also learned:

The wine grape Nero d’Avola is comparable to other grapes grown in other regions of the world, for example Sangiovese from Tuscany.

Harvest is a 3-month process in Sicily.

Planeta Winery prefers to keep alcohol levels to 13.4% or 13.5%, as high “alcohol is not for long aging.”

In the four areas where they have vineyards, each has a different culture as well as a different terroir influenced by both soil and sea.

Piero added:

There were no wines from Sicily when he opened Valentino’s Santa Monica over four decades ago.

There were two Italys – and when he immigrated people automatically assumed he had mafia affiliations.

With Planeta’s rise beginning 20 years ago there is a new Sicily and development on the Island.

“Tuscany is out – and Sicily is now the place to be” for wines.

The Tasting – aromas and flavors separate by ;

Cerasuola di Vittoria 2015

Cerasuola di Vittoria DOCG

Crushed red cherries, mushroom, stems, rich minerality, green peppercorn; light, bright cherry and strawberry.

Dorilli 2015

Cerasuola di Vittoria CLASSICO DOCG

Cherry liqueur, red fruit, layered spice, pleasant aromatics; red fruit again, nicely balanced with the spice and a medium finish.

Mamertino 2015

Mamertino DOC

A great nose filled with blueberry, milk chocolate, sweet port and dust; rich red to blue fruit, dry and dusty finish.

Santa Cecilia 2013

Noto DOC

Black fruit, black pepper, stewed mushroom, Bolognese sauce, perfumy; very dry, dark fruit, oak and tannins.

Santa Cecilia 2007 – MY ABSOLUTE FAVORITE IN THE TASTING

IGT Sicilia

Dried blue fruit, crushed leaves, liqueur and Port qualities, rich soil; big, bold, dry dark fruit and pepper.

Santa Cecilia 2005

IGT Sicilia

Incense, forest floor, red-blue-black fruit; rich, layered fruit and spice.

Details on all of the wines can be found here: https://planeta.it/en/wine/

ZD Wines Celebrates 50 Years of Family Winemaking

September 2, 2018 by evebushman

NAPA, Calif. (PRWEB) – ZD Wines has announced that the 2018 harvest will mark 50 years of winemaking for this Napa Valley family. Founded in 1969 by Norman and Rosa Lee deLeuze, ZD Wines is committed to producing world-class wines, farming organically and providing first-class hospitality, all while supporting many charitable efforts.

Today, the second and third generations of the deLeuze family carry on the family legacy, producing wines from their certified organic vineyards in Rutherford and Carneros, as well as organic vineyards in Napa, Santa Barbara, Monterey and Sonoma. With innovative winemaking practices, they produce wines of quality, consistency and style.

“Our parents, Norman and Rosa Lee deLeuze, were dedicated to producing the highest quality wines and strived to raise the bar of excellence across the board,” said their son, Brett deLeuze, President of ZD Wines. “As we head into our 50th harvest, we are honored to carry on their vision and winemaking traditions.”

ZD Wines is known for three core varietals including Chardonnay, Pinot Noir and Cabernet Sauvignon. They also produce two small production whimsical wines, named “Rosa Lee” and this fall they will release their first-ever sparkling wine to commemorate their 50-year anniversary. This fall ZD will also release their 20th Bottling of Abacus, ZD’s pinnacle and innovative solera style wine that is a blend of every vintage of their Reserve Cabernet Sauvignon dating back to 1992.

The deLeuze family has a rich history of embracing an ecologically sensitive approach to all aspects of their operation. With a focus on producing world-class wines, ZD’s certified organic vineyards promote biodiversity using the best technologies of the day, as well as time honored farming methods. The winery and vineyards use solar energy, bio fuels, composting, cover cropping, recycling, water conservation, electric vehicles, and more, to conserve and enhance our planet. ZD Wines is certified by CCOF, Fish Friendly Farming, Napa Green Winery, and California Certified Sustainable Winegrowing.

“Our father believed that great wines are made from healthy vines grown in rich, living soils,” said Robert deLeuze, CEO of ZD Wines. “We are dedicated to taking care of our planet and our community. It’s at the core of who we are as a family and who we are as a business.”

The deLeuze family is also dedicated to giving back. Their annual fundraising events include Crush Challenge and ZD’s Summer Wine Celebration. A strong emphasis is placed on the Napa Valley Boys & Girls Club Teen Center as the beneficiary of these events, as well as The deLeuze Family Charitable Foundation that benefits research to find a non-toxic cure for Lymphoma (Founder, Norman deLeuze succumbed to this disease in 2007). Each week, the deLeuze family and ZD team deliver healthy snacks to the Napa Valley Boys & Girls Club Teen Center. The deLeuze family also provides an annual $500 grant to each employee to gift to local charities of their choosing, and each year they participate in charity events around the country.

To mark their 50th anniversary, ZD Wines is hosting two Napa Valley events on Saturday, September 8. The first event is an exclusive wine tasting and harvest lunch hosted at ZD’s Rutherford estate winery. That event will be followed that evening with the “ZD’s 50th Anniversary Bash” taking place at CIA at Copia in downtown Napa where ZD will host a silent auction for the Boys & Girls Clubs of Napa. More information can be found here.

About ZD Wines
ZD Wines is owned and operated by the deLeuze family who is dedicated to producing world-class wines, farming organically and giving back to the community. The winery is located in the Rutherford region of the Napa Valley. Their hospitality center offers sweeping valley views of premium Cabernet Sauvignon vineyards and the Mayacamas mountain range to the west. The deLeuze family produces wines from their certified organic Napa Valley vineyards in Rutherford and Carneros, as well as organic vineyards in Napa, Santa Barbara, Monterey and Sonoma. With innovative winemaking practices, they produce wines of quality, consistency and style. ZD Wines is currently celebrating 50 years of winemaking and can be found online at ZDWines.com and @ZDWines on Facebook, Instagram and Twitter.

Solvang Stomp: A “Footie” Wine Festival Debuts On Saturday, October 13, 2018

August 6, 2018 by evebushman

Solvang, California, USA –Tracy Farhad, Executive Director of the Solvang Conference & Visitors Bureau, has announced the debut of the organization’s inaugural Solvang Stomp, a “Footie” Wine Harvest Street Festival, happening on Saturday, October 13, 2018, from 2:00-5:00 p.m. in downtown Solvang on First Street (between Mission Drive/Hwy 246 & Copenhagen Drive).

Farhad enthused, “Solvang is surrounded by world-class vineyards, wineries and tasting rooms. October is harvest time which means it’s a fun time to taste new wine and stomp grapes! Remember Lucille Ball’s famous grape stomp episode on her TV show? You’ll even be able to channel your inner Lucy or Ricky Ricardo in our Look-a-Like Contest! Solvang CVB is proud to present this event to celebrate our local wine heritage.”

Solvang Stomp guests will have the opportunity to stomp grapes barefoot in vats, sip tastes from dozens of area wineries, dance to a live band, drink pink in the “I Love Rosé Lounge” and be able to purchase food inside the festival area from popular area eateries including Cecco Ristorante, First & Oak and California Tacos as well as participate in the “Lucy & Ricky Ricardo Look-a-Like Contest.” All “Solvang Stompers” will receive a souvenir logo wine glass and foot towel plus a ticket to win wine-related prizes.

Admission for VIP Stompers (limited to only 100 guests includes early admission at 1:00 p.m. as well as a food taste ticket for $100 per person; and general admission from 2:00-5:00 p.m. is $75 per person. Guests must be ages 21 years and beyond. Advance ticket purchases are highly recommended
online at www.solvangusa.com/STOMP

The inaugural Solvang Grape Stomp is presented by the Solvang Conference & Visitors Bureau with main sponsorship support from Visit Santa Ynez Valley and the City of Solvang. Event production is by Cultivate Events. Ten percent net proceeds from the Solvang Stomp will benefit the Santa Barbara Vintners organization.

For more information about lodging, dining, wine tasting and attractions year-round in Solvang, visit www.SolvangUSA.com Tickets Available Now at www.SolvangUSA.com/stomp

Ming River Baijiu Launches In The United States

July 18, 2018 by evebushman

NEW YORK (PRWEB) – Ming River Sichuan Baijiu proudly announces its launch in the United States. Crafted by China’s oldest continuously operating distillery, Ming River is produced using time-honored methods passed from master to apprentice for over 20 generations. With a passion to introduce an authentic baijiu for international spirit lovers, Ming River was founded by Simon Dang (Global Director of Marketing), Matthias Heger (Head of European Operations), Bill Isler (Chief Executive Officer), and Derek Sandhaus (Director of Category Education). Sandhaus is a leading global authority on baijiu, and the author of “Baijiu: The Essential Guide to Chinese Spirits,” the first English-language guide to baijiu.

Team photo.

“Baijiu has for years been the world’s most popular spirits category, but it’s still not well understood outside of China. There’s a tendency in Western media to focus on the drink’s potency and otherness, which misses the fact that baijiu is a diverse category of spirits with expressions that come in many strengths and styles. Two baijius can be as distinct from one another as gin is to tequila,” says Sandhaus. “There’s also a cultural dimension to alcohol in China. The Chinese have been producing distinctive alcoholic beverages for several millennia, and baijiu for about the last thousand years. It’s inseparable from the Chinese culinary tradition, and it contains a range of aromas and flavors one can’t find in any other type of spirit.”

Each batch of Ming River Baijiu starts with mash from locally harvested red sorghum grain and the purest waters from protected wells. It is fermented in earthen vessels with naturally harvested yeast cultures native to the lush river town of Luzhou that impart the distinctive terroir of Sichuan-style baijiu. After two months, the mash is unearthed and distilled in small batches using a traditional Chinese pot still. The spirits age for up to two years before the master blender balances them into Ming River’s distinctive flavor. The result is an uncompromisingly bold spirit with notes of pineapple and anise with a lingering mellow finish.

Baijiu is traditionally enjoyed neat at room temperature. Ming River’s fruity sweetness is the perfect counterpoint to the numbing spice of Sichuanese cuisine. As a clear but decidedly non-neutral spirit, in mixed drinks Ming River’s bold aroma and flavor can be called upon to perform like a rhum agricole, Jamaican pot distilled rum or a Batavia arrack, effortlessly finding a home in tiki drinks while also opening new possibilities for sours and aperitifs. Many classic recipes can also be reinvigorated by incorporating Ming River baijiu as a split base or even just as a rinse.

Ming River is available in a 750-ml. format, beginning in the states of New York, New Jersey, and California through Park Street Imports. Ming River is currently available now for purchase at Brooklyn Wine Exchange for $34. In July, Ming River will be featured in the cocktail menus at Kings Co. Imperial LES developed by Justin Lane Briggs and at Win Son by Jesse Shapell.

About Ming River (http://www.mingriver.com)
Ming River is the original Sichuan baijiu. Crafted by Luzhou Laojiao, China’s oldest continuously operating distillery since 1573. It uses time honored traditional methods passed from master to apprentice for over 20 generations. Ming River is distilled from grain, 45% alc./vol, Imported by Park Street Imports, LLC, Miami, FL.

Over 20 natural wines have been selected at third edition of Wine Without Walls

July 12, 2018 by evebushman

(PRWEB) – Italy is in pole position for organic, natural and biodynamic wine-growing. The country also has the largest surface area of vines under certified organic management worldwide, ahead of both Spain in second place and France in third. In light of this important reality, Vinitaly International added the “Wine Without Walls” section to its annual wine selection 5StarWines. Held April 11th to the 13th 2018 in Verona, the third edition of 5StarWines welcomed over 2,700 wines from around the world and showcased 45 bottles in Wine Without Walls. Chaired by biodynamic wine expert Monty Waldin, Wine Without Walls gives recognition to the ever-present growing importance and relevance of natural wines. The section is solely dedicated to wines either without added sulphites or wines with total quantity of sulphites (naturally produced and added ones) not higher than 50mg/l. During the last edition, 24 Italian wines made it through the selection, once again proving Italy as prime location for organic wine growing. The selected organic wines will be published on the 5StarWines – the Book, which will be available from July 2018.

During the first two editions of Wine Without Walls former Chairperson Alice Feiring devised criteria for judging to include the descriptors: ‘liveliness’, ‘evolution’, ‘balance’, ‘drinkability’, ‘savoriness’, ‘sense of place’, ‘emotional impact’, and ‘transparency’. Based off these editions, Monty Waldin decided to use and adapt six of the descriptors, changing ‘emotional impact’ with ‘individuality’ and ‘transparency’ with ‘clarity.’

Waldin chose ‘individuality’ to represent the individuality of a wine that can only come from vineyards and each individual vine transmitted from its particular piece of terroir: the exact type of soil and sub-soil it is on, the exact part of the slope, the exact amount of sun, rain, and wind that it gets. Individuality also stems from the human factor, i.e. how the vines were planted, picked, and pruned. These aspects, combined, affect how each berry will taste and how they are measured; whereas descriptors such as ‘emotional impact’ are less measurable and therefore more subjective.

Substituting ‘transparency’ with ‘clarity’, Waldin sees that clarity in wine not only comes from the winemaker, but also from the grapes themselves. A wine embodying clarity shows that the winemaker has a clear vision of how the wine will be made. Winemakers whose aim is to make wine as naturally as possible, must guide every step of the winemaking process with their mastery, skills and knowledge to include—date of harvest, choice of fermentation vessel, choice of bottling date—in such a way that the wine clearly expresses the terroir, grape and human touch. A wine with clarity will always be transparent, from the beginning to the end.

On the the experience, Monty Waldin commented “One of the delights of judging wines made by people working in tune with nature, rather than working against it, is that the wines show a brightness and levity which makes wine tasting a joy rather than a chore. We all felt refreshed at the end of the day’s judging as these natural, organic and Biodynamic wines tend to have lower levels of alcohol compared to conventional wines because the vines are in balance.”

Accompanying Monty Waldin in this year’s tasting, Wine Without Walls included 4 natural wine connoisseurs. Regine Lee, Christopher Barnes, Richard Kershaw MW and Gill Gordon Smith, all coming from various countries around the world, joined together at wine2digital. The panel agreed, at the end of the selection, that the wines far exceeded their expectations in terms of quality, complexity and, most importantly, value. Furthermore, the judges were pleased to see that the wines came from not only from small, artisan producers but also from medium to large scale producers. Despite their size, they showed that they are well organised and fully capable of bringing grapes into the winery at optimal ripeness and with diverting flavours.

Here’s the list of the Wine Without Walls selected wines:

ADRIANO GRASSO with BARBERA D’ASTI DOCG

CANTINA ALDENO S.C.A. with TRENTINO DOC GEWURZTRAMINER VINO BIOLOGICO

AZIENDA VINICOLA ATTILIO CONTINI S.P.A. with CANNONAU DI SARDEGNA DOC VINO BIOLOGICO

SOCIETÀ AGRICOLA TENUTA MARA SRL with RUBICONE IGP SANGIOVESE VINO BIOLOGICO

AZIENDA AGRICOLA LUSENTI DI LODOVICA LUSENTI with COLLI PIACENTINI DOC MALVASIA

BORTOLIN F.LLI SRL with VALDOBBIADENE PROSECCO DOCG SUPERIORE SPUMANTE BRUT

TENUTE DEL GARDA SRL with VINO SPUMANTE EXTRA BRUT

PIEVALTA SOC. AGR.R.L. with VERDICCHIO DEI CASTELLI DI JESI DOC CLASSICO SUPERIORE VINO BIOLOGICO and CASTELLI DI JESI VERDICCHIO RISERVA DOCG CLASSICO VINO BIOLOGICO

OLIS SOCIETÀ AGRICOLA SRL (FATTORIA LA MALIOSA) with TOSCANA IGT BIANCO VINO BIOLOGICO

AZ. AGR. LE CARLINE DI PICCININ DANIELE with VENEZIA DOC PINOT GRIGIO VINO BIOLOGICO and LISON PRAMAGGIORE DOC REFOSCO DAL PEDUNCOLO ROSSO VINO BIOLOGICO

AZ. AGR. CARLO TABARRINI “CANTINA MARGÒ” with UMBRIA IGT BIANCO

CASCINA DEL COLLE DI D’ONOFRIO A. & C. S.S. with ABRUZZO DOC BIANCO VINO BIOLOGICO and ABRUZZO DOC ROSSO VINO BIOLOGICO

LA CAPPUCCINA SOCIETÀ AGRICOLA S.S. with SOAVE DOC VINO BIOLOGICO

POSSENTE SOCIETÀ COOPERATIVA AGRICOLA with SICILIA DOC GRILLO VINO BIOLOGICO and TERRE SICILIANE IGP CATARRATTO VINO BIOLOGICO

FOLICELLO SOCIETÀ AGRICOLA S.S. with PIGNOLETTO DOC FRIZZANTE VINO BIOLOGICO

MARCHISIO FAMILY ORGANIC ESTATE S.S.A. with ROERO DOCG ARNEIS VINO BIOLOGICO and LANGHE DOC NEBBIOLO VINO BIOLOGICO

AVIGNONESI SRL with ROSSO DI MONTEPULCIANO DOC VINO BIOLOGICO and TOSCANA IGT ROSSO VINO BIOLOGICO

ERNST TRIEBAUMER with BURGENLAND QUALITÄTSWEIN BLAUFRÄNKISCH