Eve's Wine 101

Perlises Pick: Monochrome

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After months of no winery visits, we finally got out and about. But, something about us had changed. While we still love red wine A LOT, we have been drinking mostly whites during our stay at home and espousing our newfound “healthier diet and lighter wine to go with it” lifestyle to anyone who will listen.

It was now time to put our money where are our mouths are.

Meet Monochrome.

We first tasted Monochrome at the 2018 Garagiste Festival in Santa Monica. At that time, Michael wrote: I’m just going to say it: “It takes balls to make only white wine in red wine country. Since I was focusing primarily on reds I almost skipped it. Fortunately, Karen insisted I try the wines.

As usual…um, always…she was right. Especially loved the 2016 blend of Sauvignon Blanc and Marsanne as well as the 2016 blend of Marsanne and Chardonnay. They are pouring in Paso’s Tin City now and I highly recommend you check them out. We intend to.”

Three years later [!], we finally did.

If there was any doubt, Michael comments above were meant as a compliment, not an insult. Paso Robles is known for its big red wines and many (but certainly not all) of the white wines have the reputation of being viewed as an afterthought for that member of a tasting group that just “doesn’t like reds.”

Dave McGee is changing that, one wine-drinker at a time. He founded Monochrome in 2016 after a rich and varied career in industries such as radar design, stealth technology and neuroradiology. He completed the online UC Davis winemaking program and helped with the winemaking at Villa Creek and Alta Colina before making the jump to starting his winery, focusing entirely on white wine.

Taking a contrarian approach to the rest of the region, Dave and consulting winemaker Riley Hubbard focus on making only “white wines with depth, layers and complexity…” Sourcing grapes from Santa Barbara County on the south to Santa Cruz on the north (the three-hour-by-truck rule), they break each variety into small batches and use different fermentation and aging techniques for each, resulting in wines that really live up to the expression of the whole being greater than the sum of the parts.

Some notes on the wines we tasted:

2019 “Neither Here Nor There” is a blend of 56% Chenin Blanc from Jurassic Park Vineyard in the Santa Ynez Valley and 44% Sauvignon Blanc from the McGinley Vineyard in Happy Canyon. We picked up lemon notes and long finish. This wine has a really solid backbone.

2018 “Analog In A Digital Age” is 74% Marsanne from Camp 4 Vineyard in the Santa Ynez Valley, 17% Chenin Blanc from G2 Vineyard in the Willow Creek district of Paso Robles and 9% Viognier from Shokrian Vineyard in Santa Barbara County. The wine spent nine months in amphora. There was a really nice minerality on the finish.

2018 “Sense Of Out Of Place” – this blend of 53% Sauvignon Blanc from McGinley Vineyard and 47% Chardonnay from Donnachadh Vineyard in the Santa Rita Hills has a medium to long finish and pretty citrus/tangerine notes on the nose.

2018 “Wall Of Sound” is 68% Roussanne from Zaca Mesa Vineyard, Santa Ynez Valley and 32% Viognier from Shokrian Vineyard. This is a very rich classic Rhone blend.

2017 “Blasphemy” is an unusual blend of 80% Chardonnay from Donnachadh Vineyard and 20% Chenin Blanc from Jurassic Park Vineyard. It has a rich golden corn color, and is bright and rich, with a perceived sweetness [as it is 100% dry].

2019 “X-3” – the blend is 49% Roussanne from Zaca Mesa Vineyard, 37% Viognier from Plum Orchard Tree Lane Vineyard in Paso’s Templeton Gap and 14% Grenache Blanc from the G2 Vineyard. Some of this classic Rhone blend goes through the “death and resurrection” method wherein the juice is hyper oxidized and then allowed to come back to life. The wine has a very full mouth feel with citrus lemon notes and a medium to long finish

2020 “Barrel Distortion” – 94% Albarino from Plum Orchard Lane Vineyard, 6% Gewurtzraminer from Paraiso Vineyard, Santa Lucia Highlands. Very bright with smooth buttery notes.

You may have noticed an overriding theme here. These are serious, complex wines. A lot of thought and care went into making them and the approach to drinking them should follow suit. Monochrome is raising the bar for what white wines can be. Check them out in Paso Robles’s Tin City.

Monochrome

www.monochromewines.com

3075 Blue Rock Road, Paso Robles, CA 93446

Michael and Karen Perlis have been pursuing their passion for wine for more than 30 years. They have had the good fortune of having numerous mentors to show them the way and after a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as they possibly could, they had the amazing luck to meet Eve Bushman. Michael and Karen do their best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers.

Oregon Welcomes its 22nd American Viticultural Area (AVA): Lower Long Tom

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PORTLAND, ORE. (PRWEB) – Lower Long Tom, the newest appellation in Oregon and the southernmost in the Willamette Valley, has received federal recognition as an American Viticultural Area (AVA). Drawn to reflect distinct soil, topography, and climate attributes, Lower Long Tom becomes the 22nd federally recognized winegrowing region in Oregon, the tenth nested AVA within the Willamette Valley, and the first in the Southern Willamette Valley. The new AVA was granted approval by the Alcohol and Tobacco Tax and Trade Bureau (TTB) on November 10 and took effect on December 10, 2021.

Located in Lane and Benton counties, Lower Long Tom is characterized by a chain of rolling hills separated by east-to-west valleys, cut by the tributaries of the region’s namesake, the Long Tom River. The AVA sits within the Lower Long Tom watershed and the Long Tom River, a tributary of the Willamette River, serves as the AVA’s eastern boundary.

Vineyards in the appellation are located on stream-cut ridge lines, with Bellpine as the predominate soil type. These shallow, clay-loam soils are formed from up-lifted ancient marine sediments, primarily sandstone.

To the west, the region is flanked by a stretch of significant peaks within the Coast Range, which serve as a weather shield. The rain shadow contributes to consistent grape maturity in the region.

Long Tom is a regional name associated with the Kalapuyan people who have lived in the area for more than 10,000 years. The name is used in recognition of the ongoing contributions of the Kalapuyan people in the local community and across Oregon.

Four years ago, Dieter Boehm of High Pass Winery petitioned the TTB for the addition of the AVA to the wine country map. 12 wineries and 24 vineyards join the new Lower Long Tom AVA. A full list of wineries and vineyards can be found below.

“This neighborhood is warm, genuine, authentic, and down-to-earth, with passionate owners and farmers connected to the land,” said Matt Shown, second-generation winemaker at Brigadoon Wine Co. “That love for this place goes beyond wine and permeates our daily lives.”

“Oregon’s newest viticultural area acknowledges the increasing appreciation our grape growers and winemakers are developing for site-specific growing conditions and flavor complexity,” said Oregon Wine Board Executive Director Tom Danowski. “In the shadow of Prairie Mountain and the Coast Range, Lower Long Tom will add a unique dimension to the Willamette Valley’s esteemed reputation for extraordinarily elegant and expressive fruit.”

Both the industry and consumers who look to Oregon for its one-of-a-kind appellations and the sense of place in Oregon’s wines can celebrate the addition of Lower Long Tom as a nested AVA of the Willamette Valley. Pinot Noir is the predominant grape of the region, with wines leaning toward blue and black fruits and plush tannins for graceful aging. Around a dozen white grape varieties are grown as well, most notably Chardonnay, Riesling, Pinot gris, and Sauvignon blanc.

“Pinot noir is still the kingpin variety in the Willamette Valley,” said Morgen McLaughlin, executive director of the Willamette Valley Wineries Association. “Winemakers love Pinot noir because it’s such an expressive grape: it insists on telling you where it’s from. We’re so excited to see Pinot noir and other wines from Lower Long Tom AVA recognized in the larger story of the Willamette Valley.”

Lower Long Tom AVA:

Details:
Official date of recognition: December 10, 2021
Total acreage: 25,000
Planted acreage: 575
Number of wineries: 12
Number of vineyards: 24
Varieties: Pinot noir, Chardonnay, Riesling, Pinot gris, and Sauvignon blanc
Soil: Bellpine

Wineries:
Antiquum Farm
Bennett Vineyards and Wine Company
Bradshaw Vineyard
Brigadoon Wine Co.
Benton Lane Winery
Five Fourteen Vineyard
High Pass Winery
Pfeiffer Vineyards and Winery
Poco Collina
Rainsong Winery
Territorial Vineyards and Wine Company
Walnut Ridge Vineyard

Vineyards*:
Bellpine Vineyard
Chardonnay Way
Davis Reid Vineyard
Evans Vineyard
Fitzpatrick Vineyard
Gelardi Vineyard
Grace Hill Vineyard
Hildebrand Ranch
Kliewers Weinberg
Kokkeler Vineyard
Moriah Vineyard
Priddy Vineyard
Stroda Vineyard
Sunny Mountain
Union School
*Many of the wineries above are located on an estate vineyard.

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ABOUT THE OREGON WINE BOARD
Oregon is home to 995 wineries and 1,370 vineyards planted, generating annual economic impact of $7.2 billion for the state. The Oregon Wine Board is a semi-independent Oregon state agency managing marketing, research, communications, and education initiatives that support and advance the Oregon wine and wine grape industry. The Board works on behalf of all Oregon wineries and independent growers throughout the state’s diverse winegrowing regions. Visit oregonwine.org for more info.

ABOUT THE WVWA
The WVWA is a nonprofit industry association dedicated to achieving recognition for Oregon’s acclaimed Willamette Valley as a premium Pinot noir-producing region. The WVWA has more than 230 members representing wineries, tasting rooms and vineyards throughout the Willamette Valley. The organization also hosts Willamette: The Pinot Noir Auction, Oregon Pinot Camp, Pinot in the City, May in Wine Country, The Giving Season and the Cellar Season. Visit willamettewines.com for more info.

Chateau de Berne Celebrates Top 100 Placement from Wine Enthusiast for Its Inspiration Rose Wine

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PROVENCE, France, /PRNewswire/ — MDCV celebrates the top 100 wine placement from Wine Enthusiast Magazine for its Inspiration Rosè, the only Cotes de Provence Rose to be included in the Top 100. Reviewer Roger Voss said, “Aging on the lees has allowed this wine to have the depth and ripe concentration, which contrast well with the bright red-berry flavors and spicy, tight aftertaste. Drink now for best enjoyment.” The wines of Chateau de Berne are all made by Alexis Cornu, winemaker, and oenologist at Berne since 2016. Inspiration is sold in an exclusive square bottle that is a tribute to the square towers that grace the entrance gates to the Berne Estate. This design is inspired by its Roman architecture and a nod to the estate’s long history of winemaking dating back to Roman times.

Château de Berne is nestled in the rolling hills of Provence, in the South of France, one hour from Saint-Tropez between the villages of Lorgues and Flayosc. A remote winding road leads to the exquisite estate in its stunning, pristine natural environment. The Relais & Château estate includes a five-star hotel as well as a Michelin-starred restaurant “Le Jardin de Berne” which features an eco-conscious approach to fine dining. In 2021, “Le Jardin” received the new Michelin Green Star distinction, awarded for exemplary sustainable restaurant practices. Completed by the Cinq Mondes spa, cooking school and various leisure activities, Château de Berne offers food & wine lovers, athletes, adventurers, and those simply looking for quiet contemplation, the promise of an unforgettable experience.

World-famous for its rosé wines, Provence is less well-known for the outstanding variety of its terroirs. The Côtes-de-Provence appellation alone spans six vast territories, running from East to West, each with its own unique soil type, geography, and climate. Located in the Haut-Pays (Highland) area, Château de Berne is characterized by limestone hills and shallow valleys. This renowned area of Provence yields structured reds and fruity, delicate whites and rosés. The estate combines the best of two worlds in terms of geology and altitude. The heart of Berne’s vineyard, where 80 % of its vines are rooted, is located on a chalky plateau, at an altitude of almost 1000 ft. Cool nights, combined with a broad daytime temperature range, allow the grapes to mature at a slower pace, thus enhancing the wine’s freshness and delicate aromas.

Chateau de Berne Inspiration Rosé is imported by Provence Rose’ Group and retails at $21.99 and is available wherever wine is sold.

For more information on the Estate, please see www.chateauberne.com/en

Instagram & Facebook – @chateaudeberne

Keep up with the latest news on https://provencerose.com/

SOURCE Château de Berne

Tasting Casa Mexico Tequila

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Received some interesting tequila from Casa Mexico for review, what made it interesting you may ask?

Well, for one the two aged expressions, the Reposado and Añejo, benefitted from time in new American oak barrels that weren’t “tainted (by) the flavor of old whiskey” and char – which I couldn’t wait to sample for myself.

Tasting:

(The quoted sections are from Casa Mexico)

Blanco

“The Blanco tequila is a straightforward expression without any aging.”

Toasted corn, cream, vanilla bean, citrus, mown grass and without any nose burn at all; tingly mouthfeel, some of the same notes from the nose on the taste – the cream, vanilla and citrus – with an extra-long finish. Highly sippable.

Reposado

“The Reposado ages for a minimum of six months…in new American White Oak Barrels…The new American oak barrels allow a truer expression of the tequila to shine through without tainting the flavor with the char of old whiskey.”

A bit sweeter nose than the Blanco, with aromas of Kettle Corn, vanilla icing, dates and figs; and again no burn. The taste was smoother than the Blanco, but spicy on the palate, with background flavors of white pepper, vanilla yogurt and dried citrus fruit – and an even longer finish. Pleasantly quaffable on its own.

Añejo

“Añejo ages for a minimum of 12 months…in new American White Oak Barrels, a twist on traditional aging methods.”

Nose: Vanilla bean ice cream, sweet cream, incense, no pepper or spice and that clean American oak simply resonating throughout. Flavor: Extremely smooth, reminded me of a sweet rye whiskey, pepper and hard butter toffee candy. Extremely pleasant. Made a Añejo Old Fashioned with this one. (Build over ice in a Martini shaker: two ounces Casa Mexico Añejo, one dash aromatic bitters and ½ teaspoon simple syrup or agave. Shake, pour into iced Martini glass, garnish with orange peel.)

From Casa México:

Founded by Mexican-American Eric “Don Buccio” Buccio, Casa México was born from a dream to create a high-quality tequila that celebrates his family’s Mexican heritage and rich traditions while supporting its farmers and creators. The brand is now championed with fellow Mexican-American partners, actor Mario Lopez and boxer Oscar de la Hoya.

Based in Los Angeles, CA, each tequila is crafted from 100% estate-grown blue agave from red volcanic soil in the Los Altos highlands region of Jalisco, Mexico, ensuring the highest quality possible. The tequila is created at Hacienda Capellanía in Jalisco, a farm and distillery boasting more than 100 years of jimador history, including several generations of family farming.

With a deep passion for the traditional distilling process, each of Casa México’s three tequilas are made using a traditional organic process with specific attention to eco-friendly measures. The water used for the distilling process is from a natural underground spring and gray water is repurposed to water the peaches, avocado and other crops grown on the estate. Hacienda Capellanía employs around 50 workers, paying fair wages with full benefits for employees to ensure their community and its families are taken care of.

Casa México Tequila currently boasts a trio of tequilas: Blanco, Reposado and Añejo. The Blanco tequila is a straightforward expression without any aging. The Reposado ages for a minimum of six months and Añejo ages for a minimum of 12 months – both in new American White Oak Barrels, a twist on traditional aging methods. The new American oak barrels allow a truer expression of the tequila to shine through without tainting the flavor with the char of old whiskey.

Casa México Tequila can be found in California, Nevada, Texas, Colorado, Florida, New York, New Jersey, Florida, and Illinois. Distribution and expansion are growing quickly, with several other states in the pipeline including Massachusetts, Rhode Island, Louisiana, Georgia, New Hampshire, and more. Additional national expansion throughout the United States is planned for 2022 and beyond.

Casa México Tequila

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.

Introducing Basil Hayden Toast, A New Style Of Bourbon Marrying Innovation And History In Every Sip

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CLERMONT, Ky., /PRNewswire/ —  Basil Hayden® proudly announced the launch of Basil Hayden Toast, a super-premium Kentucky Straight Bourbon Whiskey and the newest addition to the award-winning Basil Hayden portfolio.1 Consisting of an entirely new mash bill, Basil Hayden Toast breaks away from preconceived notions of American Whiskey to deliver an inviting spirit for both familiar and new bourbon drinkers.

 

Expertly crafted by eighth generation Beam family distiller, Freddie Noe, Basil Hayden Toast represents a reimagining of Basil Hayden with the use of a toasted barrel. In lieu of traditional rye grain, Basil Hayden Toast is made using US-grown brown rice, which imparts a hint of sweetness and a touch less spice, while a secondary toasted barrel finish draws out notes of caramelized sugar and toasted wood. After aging, the toasted brown rice bourbon is blended back with more brown rice bourbon, which has been rested in level four char barrels, to achieve a final product with complex flavor grounded in sweet vanilla and rich roasted notes. In an ever-expanding and often intimidating bourbon market, the light, approachable palette of Basil Hayden Toast offers a fresh perspective.

“Basil Hayden Toast is truly a whiskey for fans of all taste and experience levels to share. When my grandfather Booker Noe first made Basil Hayden, his intention was always to create bourbon that opened people’s minds to what bourbon can be. Inspired by his mission, I’ve spent many years working to produce a new bourbon that speaks to this sense of discovery,” said Freddie Noe. “The unexpected addition of brown rice, as well as the toasted barrel finish of Basil Hayden Toast does just that. It delivers an intriguing avenue into the warm and memorable bourbon sipping occasion. I encourage you to raise a toast with friends to this exciting addition to the Basil Hayden family!”

In addition to being the newest permanent expression to join the Basil Hayden portfolio, Basil Hayden Toast marks the debut of a sophisticated, design-forward packaging update for the brand that elevates its most distinctive brand asset – the monogrammed belt. A nod to the metal hoops that encircle bourbon barrels, the belt holds both the physical bottle and liquid stories of Basil Hayden together. This new packaging will be featured across the portfolio, while leaving the liquid inside untouched. As a bourbon beloved for its warm and welcoming characteristics, the new Basil Hayden packaging better reflects the brand personality, inviting others to discover what bourbon can be and the many moments it’s made for.

“As one of the fastest growing super-premium bourbons on the market, Basil Hayden has been quick to respond to the increasing demand for elevated offerings in the bourbon category,” said Jonathan Marks, Senior Brand Director for Global Small Batch Bourbon at Beam Suntory. “The launch of Basil Hayden Toast is a testament to our expanding fan base and an exciting moment in our continued journey to redefine what it means to be a whiskey.”

To celebrate the launch of Toast, Basil Hayden is partnering with contemporary design studio and manufacturer, Fort Standard to help one lucky winner level up their entertaining space with a custom-made oak home bar crafted to show off the new toasted oak bourbon. For more information on how to enter for a chance to win, please follow @basilhaydens on Instagram.

Basil Hayden Toast is now available in the United States at a suggested retail price of $49.99/750mL. Enjoyed stirred into your favorite aperitif cocktail, neat or on the rocks, this 80-proof bourbon delivers an intriguing invitation into the warm, refined bourbon sipping occasion to both familiar and new friends.

About Basil Hayden®

Crafted in 1992 by Booker Noe as part of the Small Batch collection, Basil Hayden introduced a more subtle side of bourbon compared to its counterparts. Inspired by bourbons with high-rye mash bills, Booker set out to create a bourbon that would offer an approachable taste profile and defy preconceived bourbon perceptions.  Basil Hayden Bourbon welcomes new drinkers into whiskey and showcases new occasions to drink it. Beyond its flagship Basil Hayden Bourbon, the brand has pushed the boundaries of innovation in recent years. These intriguing offerings have included expressions such as Basil Hayden Dark Rye, Basil Hayden 10 Year, the limited time release of Basil Hayden 10 Year Rye Whiskey and Basil Hayden Toast.

About Beam Suntory Inc.

As a world leader in premium spirits, Beam Suntory inspires human connections. Consumers from all corners of the globe call for the company’s brands, including the iconic Jim Beam and Maker’s Mark bourbon brands, Suntory whisky Kakubin and Courvoisier cognac, as well as world renowned premium brands including Knob Creek, Basil Hayden and Legent bourbon; Yamazaki, Hakushu, Hibiki and Toki Japanese whisky; Teacher’s, Laphroaig and Bowmore Scotch whisky; Canadian Club whisky; Hornitos and Sauza tequila; EFFEN, Haku and Pinnacle vodka; Sipsmith and Roku gin; and On The Rocks Premium Cocktails.

Beam Suntory was created in 2014 by combining the world leader in bourbon and the pioneer in Japanese whisky to form a new company with a deep heritage, passion for quality, innovative spirit and vision of Growing for Good.  Headquartered in Chicago, Illinois, Beam Suntory is a subsidiary of Suntory Holdings Limited of Japan.  For more information on Beam Suntory, its brands, and its commitment to social responsibility, please visit www.beamsuntory.com and www.drinksmart.com.

Share Generously. Drink Responsibly. Basil Hayden® Toast, 40% Alc./Vol. ©2021 James B. Beam Distilling Co., Clermont, KY.

1 Basil Hayden Kentucky Straight Bourbon Whiskey, New York International Spirits Competition, Gold (2020)

 

Prestigious Wine Region Celebrates 20 Year Anniversary of AVA Status

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The Sta. Rita Hills AVA, established in 2001, is located on the central coast of California in Santa Barbara County. The Sta. Rita Hills Wine Alliance is preparing to celebrate the 20-year anniversary of the AVA designation with a series of educational events planned for the weekend of August 12th through the 15th . The events will pay tribute to the first planted  vineyard, Sanford & Benedict, as well as honor the founding pioneers of the Sta. Rita Hills AVA. The annual Wine and Fire celebrations will culminate with a Grand Tasting at the beautiful La Purisima Mission located just outside of Lompoc’s Santa Rita Hills.

Sanford & Benedict Vineyard, 135 acres, was planted in 1971 by Richard Sanford and Michael Benedict. Through research and development, they determined what wine grape varieties were best suited for the area. Earthy soils, containing large deposits of limestone and diatomaceous earth, to sandy loam, coupled with daily ocean winds that tunnel up the transverse valley from Point Conception create the perfect environment to grow Pinot Noir and Chardonnay.

Lafond Vineyards and Winery followed suit  in 1972 but it was not until the early eighties that additional plantings ensued. Over the next 20 years approximately 1,100 acres were planted, predominantly to Pinot Noir and Chardonnay. In 1999 winegrowers began the pursuit of establishing the Santa Rita Hills as a distinctive growing region, and submitted their application in 2000 to the TTB to be recognized as an American Viticultural Area (AVA). Granted recognition in 2001 the rest is history, the region is currently planted to just under 4,000 acres of vineyards.

The 20 year anniversary weekend celebration will kick off Thursday night with a tasting at the first vineyard planted and winery established in the Sta. Rita Hills, Sanford & Benedict. The iconic vineyard offers stunning vistas of Fiddlestix and Sea Smoke vineyards. Ten producers will pour Sanford & Benedict vineyard wines ranging from current to library offerings.

Production of sparkling wine is on the rise in the region and Friday morning’s event will be an opportunity to meet some of those producers and sample the wines. Moderator Adam Lee will lead the discussion  followed by a walk around tasting.

Friday evening the celebration continues at the beautiful Alma Rosa Vineyard as the Pioneers of the Sta. Rita Hills are honored La Paulee style. Richard Sanford was inducted into the California Vintner’s Hall of Fame in 2012 and was honored as Vintner of The Year for 2020 by the Sta. Rita Hills Wine Alliance will be one of 6 honorees.

Saturday morning’s event “Time in a Bottle” will delve into the aging potential of Sta. Rita Hills wines. Gregory Brewer, Wine Enthusiast’s Winemaker of the Year, will join 5 other long-time producers for this intimate event that will take place at Spear Vineyards and Winery.

The Saturday evening Grand Tasting at the stunning La Purisima Mission will be the finale of the Alliance events and will showcase 40 wineries, local farmers, caterers, and BBQ chefs for a taste of the Sta. Rita Hills.

Tasting Rooms will be welcoming Passport holders for a weekend of specials and wines.

For more details visit staritahills.com / Wine and Fire 2021. 

The production of Cavas de Guarda Superior of the D.O. Cava will be 100% organic by 2025

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Spain’s most exported Designation of Origin announces a turning point in sustainability as a result of its new regulations, the most demanding in the world for quality sparkling wines made using the traditional method.

The new Master of Wine, Álvaro Ribalta, moderated a pioneering roundtable focused on organic and biodynamic viticulture and oenology in Cava, a joint effort by D.O. Cava to “guarantee the conservation of the territory and the future of the sector for generations to come”.

Vilafranca del Penedès, April 2021 – The D.O. Cava has announced today that by 2025 the production of Cavas de Guarda Superior, a category of the highest quality that includes Cavas Reserva (minimum 18 months of ageing), Gran Reserva (minimum 30 months of ageing) and Cavas de Paraje Calificado (from a specific area and with a minimum of 36 months of ageing), will be 100% organic.

This milestone is the result of the demanding new regulations that the D.O. Cava has introduced, the most exacting standards in the world for quality D.O. sparkling wines made using the strict traditional method. With their enforcement, the D.O. Cava strengthens its qualitative foundations by committing to 100% organic, long aging, vineyards with a minimum age of 10 years, production limited to 10,000 kilos of grapes per hectare, mention of the year of harvest on the bottle, and rigorous traceability (guaranteed from grape harvesting to bottling).

All these controls aim to ensure the conservation of the territory and the future of the sector for generations to come, consolidating the growing trend of organic wine, which is also gaining more importance within D.O. Cava itself. Javier Pagés, president, confirms that “D.O. Cava is evolving. The number of bottles of organic Cava produced has now reached 13,780,711 units, 34.09% of which corresponds to Premium organic Cava.” He highlights the considerable effort of the D.O. in promoting organic production. “We know that both the consumer and the market are demanding it. This care and preservation of the territory is something with which we identify closely.”

The Cava D.O. towards organic production, for a more sustainable and environmentally friendly world

The D.O. Cava’s firm commitment to ecology and biodynamics was reflected at a recent roundtable discussion “The D.O. Cava towards organic production, for a more sustainable and environmentally friendly world,” moderated by Álvaro Ribalta Master of Wine.

During the session, in which five organic and biodynamic wineries from DO Cava took part, representing the wide range of the appellation, the most important aspects of ecology applied to the vineyard and winery were analyzed, from soil management to marketing, concluding that its benefits are extraordinary.

Special emphasis was placed on relevant issues already being actively discussed in D.O. Cava, such as the conservation and development of terroirs, biodiversity and landscapes, responsible water management, and the measurement and reduction of the carbon dioxide footprint or greenhouse gases that affect global warming. The benefits of using recyclable and compostable materials in both bottles and packaging (recycled paper, non-polluting inks and plant-based plastics, among others) were also addressed.

The speakers who brought their considerable experience and knowledge to the roundtable were Eva Plazas (Vilarnau oenologist), Mireia Pujol-Busquets (Alta Alella assistant manager), Salvi Moliner (Oriol Rossell oenologist), Marta Casas (Parés Baltà oenologist), Toni Cantos (Juvé & Camps oenology director) and Isabel Vidal (vine and wine sector spokesperson for the agricultural union, Joves Agricultors i Ramaders de Catalunya).

D.O. Cava, committed to origin, land and sustainability

With more than 60% of sales to the international market, Cava is the Spanish D.O. that exports the most wine: its 370 associated wineries are present in over 100 countries. The D.O. encompasses more than 38,000 hectares of vineyards and more than 6,800 winegrowers. Cava harmonizes perfectly with every type of gastronomy, 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

WENTE FAMILY ESTATES ANNOUNCES PROMOTIONS OF WINEMAKING TEAM

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LIVERMORE VALLEY, CA – Wente Family Estates is pleased to announce the recent promotion of Elizabeth Kester to Head of Winemaking and Andy Lynch to Head of Quality. With a combined twenty-five years with Wente Family Estates, both Kester and Lynch are well-suited to take the organization to the next level in their new positions.

In the Head of Winemaking role, Kestler, currently overseeing all wine production activity, will extend her responsibilities to include more strategic alignment between viticulture, marketing and sales. In her new position she will bolster the already impressive Wente Family Estates collection of brands and guide the winemaking team into an exciting future.

Working with Wente Family Estates since 2010, Elizabeth’s many contributions have had a tremendous impact on the development of the core portfolio. Her efforts have resulted in over forty 90+ scores, the development of Wente’s phenolics program – which utilizes cutting edge technology and processes which promote innovation and excellence, and several new brands including Ravel & Stitch and Angels Ink. In speaking about  her new promotion, Kester says, “I feel incredibly fortunate to work so closely with the Wente family and their remarkable estate vineyards in the Livermore Valley and Arroyo Seco AVAs. I look forward to taking on a new challenge and leadership role.”

As Head of Quality, Lynch will ensure all systems and resources address all aspects of quality, from the supply chain to the winemaking process, to the end consumer. Lynch will lead and drive continuous improvement with structured problem solving, lean methodologies, and industry best practices. Lynch will continue as winemaker for some of Wente Family Estate’s brands and wines.

Lynch joined Wente Family Estates in 2005 working in the lab and was promoted to Enologist and Winemaker in 2014. Since then, he has led the small-lot wine production for Wente Family Estates and collaborated with winemaking leadership on ideal strategies for fermentation, aging, and blending of the organization’s entire portfolio. “I am passionate about creating efficiencies and improving our craft year after year. I’m really excited about this new role because it will allow me to work with the team in a different capacity to achieve the long-term goals of the business while still allowing me to make wine,” said Lynch.

Kester works closely with COO and fifth-generation winegrower Karl Wente. Karl Wente guides the strategic goals and stylistic direction across Wente Vineyards and remains the lead winemaker of his family’s namesake brand.  Remarking on the promotions, Wente stated, “We have a culture of promoting within our company, and we wanted to recognize the vital contributions of Elizabeth and Andy. They are grounded, centered, and incredibly talented.” Wente Family Estates is currently filling new winemaking roles. More information can be found at Linkedin.com/WenteFamilyEstates.

About Wente Family Estates
Founded in 1883, Wente Vineyards has been celebrated for its industry-wide contributions to innovation as the oldest continuously operated, family-owned winery in the country, now owned and managed by the fourth and fifth generations of the Wente family.  The company portfolio includes Wente Vineyards, Murrieta’s Well, Hayes Ranch, Ravel & Stitch, entwine, Angels Ink, Unsullied, and Double Decker brands.  The winery draws from certified sustainable estate vineyards in the Livermore Valley, San Francisco Bay, and Arroyo Seco, Monterey appellations to create an outstanding array of fine wines distributed in all 50 states and over 70 countries worldwide.  In 2010, it joined the top 5% of California wineries that meet all three tiers within the Certified California Sustainable Winegrowing codes & designation. In 2011, Wente Family Estates was named American Winery of the Year by Wine Enthusiast.  2012 marked the 100th anniversary of the Wente family bringing Chardonnay cuttings to California from France. Today, the Wente clones of Chardonnay are the most widely planted in California.

Wente Family Estates is among the top 30 wineries in the United States from the standpoint of production and distribution.  The winery has a brisk domestic business and a significant share of the export wine market, where the wines have enjoyed international acclaim for decades.
Located just east of San Francisco in the historic Livermore Valley, Wente Vineyards is recognized as one of California’s premier wine country destinations. In 2018, the winery took a leadership role in its longstanding mission to inspire employees and guests to make time for what really matters, as realized through Wente Vineyards’ best practices, outstanding wines, and wine country experiences. For more information, visit www.wentevineyards.com.

Starward Australian Whisky, Penfolds and Chocolate! Oh My!

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Most of you know that Eddie and I are both wine and whisky fans, so we were thrilled to try a little Shiraz wine along with a lot of Australian whisky (all aged in wine casks) in a Zoom meeting via the Southern California Whisky Club:

Starward Tasting Room in Australia.

We are delighted to welcome David Vitale, the founder (and maker) of Starward Australian whisky, for a virtual Masterclass. Founded in 2004, in an airport hangar in Melbourne’s Essendon Fields, the Starward distillery has built a fine reputation over the years. Inspired by Melbourne’s foodie culture, Starward has developed a world-class, premium whisky that challenges people’s perceptions of what whisky can be. The distillery is focused on 3 things: whisky, culture and flavor. Starward has embraced its Melbourne roots, maturing almost all of their whisky in big, Aussie red wine barrels, and even Apera casks (basically sherry, except they can’t call it that). Although they have a foot firmly in the single malt world, they’re also not afraid to draw outside of traditional constraints.

 From Vitale and Sean O’Connell, Starward Whisky Brand Ambassador:

  1. Vitale said that “single malt is craft beer grown up” and he began his journey into scotch with Johnny Walker Black and Chivas as his “repertoire of whisky.”
  2. All of their whisky hits their sweet spot at 3 years of age, there are no aging years shown on the bottles.
  3. Water is added before aging, so they are aging the water, but it makes for a better product Vitale said.
  4. Bourbon is the number one brown spirit in Australia.
  5. If you want to know when their whisky is released you can register at their website (below) or check with Wally’s (also below).

The line-up (my tasting notes are in bold)

  1. Penfold’s Bin 2 Shiraz Mataro (2017, South Australia) – The wine, with 14.5% alcohol was spicy and filled with dark tannic fruit, quite quaffable and a great palate cleanser before tasting all the whisky.
  2. Starward Two-Fold (wheat + malted barley / red wine barrels) 40% ABV – No burn on the nose, sweet, kernel, buttercream chocolate, Bourbon like.
  3. Starward Nova (red wine barrels) 41% ABV – Again, no nose burn, pineapple, lemon bar, cream and toast with lots of spice on the palate. This was my favorite, but I really liked all of them.
  4. Starward Solera (fortified wine barrels) 43% ABV – Aged in Apera (like a Sherry) casks, menthol, pine needles, creamed corn, dried fruit with a lot of spice and cream in the long finish.
  5. Starward Wally’s Single Barrel Cask #3330 55.6% ABV – Didn’t need to really add water to the previous tastes, this one I definitely did though. (Water opens up flavors and aromas in whisky, also lessens heat.) This was a barrel chosen and carried by Wally’s. Tobacco, sweet cream, florals, huge flavors. This was Eddie’s favorite.
  6. Starward 10th Anniversary 52% ABV – Lots of cream again, apricot, suede with flavors that included spices, dried fruit and caramel.

+ Violet Crumble bar (Australian honeycomb toffee coated in chocolate) Eddie tried to steal both bars, this stuff was like crack, especially paired with the whisky!

Starward Australian Whisky website [link]

SCWC website

WSKYCVLT
SCWC Facebook

Wally’s Starward Page

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.

Switchback Ridge, Grand Reserves Reward, Grassl Glass and More!

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What do you know about Calistoga’s Switchback Ridge Winery? How about the new Mastercard, the “Grand Reserves Reward” card, that’s just for wine enthusiasts? Have you handled any Grassl glassware? Visited Liquid Assets Cellars? Let me give you a taste of each, with a special focus on the wine of course!

It started like this: Grand Reserve members were “invited by our partner winery Switchback Ridge to a special private tasting event. They will be pouring their 2015/2016 Merlot, 2015/2016 Cabernet Sauvignon, 2014 Petite Sirah…and one new, not yet released wine for something extra fun! The event will take place at Liquid Assets Cellars in North Hollywood…Pierson Ryan from Switchback Ridge” will lead the tasting.

Learning About Switchback Ridge

Ryan explained that the winery is run by a mother/daughter team Kelly and Ashley Peterson. Ryan said, “This is fantastic wine but the people are better.” The family has owned the land for 106 years, 1999 was their first vintage, they only make about 3 thousand cases per year, they hold all reds four years in bottle after barrel aging and have 21 acres under vine. Winemaker Bob Foley is known as the “Mount Rushmore winemaker’, aka Mr. Merlot, and a very iconic winemaker (not related to Bill Foley).

About 80 percent of their wine is allocated to club members and the remaining 20 percent to wine bars and restaurants. Liquid Assets owner Kevin Jones chimed in, basically saying this is a perfect time to get in on winery allocation lists as due to Covid some members have had to drop off.

Tasting (my notes are in italics)

2015 SWITCHBACK RIDGE MERLOT 92% Merlot, 8% Cabernet Sauvignon

This is what Merlot should be! Ripe aromas and flavors of red cherry and cassis coat the palate with a rich, round middle. A framework of soft tannin delivers a beautiful finish with hints of mocha. 1008 CASES | $58/750ML (This was the first wine I tasted and stayed my favorite throughout. I found more dark cherry over red, the cassis and a finish that just wouldn’t quit! The 16 months it spent in French oak was perfect for my palate.)

 

2016 SWITCHBACK RIDGE MERLOT 90% Merlot, 10% Cabernet Sauvignon

Enticing red fruit bowl aromas of raspberry, red cherry and cassis are graced with just a hint of savory spice. These flavors flood the palate with a rich mouthful of deliciousness that brings on espresso-like nuances. The structure and balance resolve in a mouth-coating finish that seems to go on forever. 1144 CASES | $60/750ML (Had to agree with the “flood the palate” and the length of the finish noted by the winery above. Jeb Dunnuck gave this one 94 points. This one was a bit tighter than the 2015 for me, I would decant or lay it down for a bit.)

 

2015 SWITCHBACK RIDGE CABERNET SAUVIGNON 100% Cabernet Sauvignon

Intoxicating aromas of Bing Cherry and black currant. Delicious mid-palate sweetness, gently gripping tannin, finishing with hints of espresso and vanilla bean. A thoroughly ripe vintage with great aging potential. 829 CASES | $95/750ML (Purely Domestic Wine Report awarded this wine 95 points. Ryan said they had a very low yield. I thought it fine to drink now, with dark black cherry, balsamic as well as the espresso and vanilla noted above. My second favorite wine in the tasting.)

 

2016 SWITCHBACK RIDGE CABERNET SAUVIGNON 100% Cabernet Sauvignon

Intense dark fruit aromas of black cherry and black currant indicate the ripeness and purity of this beautiful Cabernet. The structural framework is sturdy, while tannin grips very gently, carrying the fruit flavors with a trace of vanilla into a long, graceful finish. 1071 CASES | $96/750ML (Jeb Dunnuck really liked this one, giving it a whopping 96+. Beautiful fruit and tannin structure.)

 

2014 SWITCHBACK RIDGE PETITE SIRAH 100% Petite Sirah (33% Old Vine Block)

You might have to tap on the bottom of the bottle a few times to get this wine out! Incredibly dark and impenetrable with wild berry and boysenberry fruit. The wine coats your palate from beginning to end. Chewy tannins are well integrated and nicely balanced by ripe, jammy fruit and lifted by ample natural juicy acidity. 717 CASES | $62/750ML (I had to use one of my favorite lines, “There’s a lot going on in this glass” to describe this Petite Sirah. Lots of thick jam and strong tannins; Ryan mentioned a great age ability and that it only needed a ribeye steak!)

A note on the not yet released wine – stay tuned to Switchback Ridge as though we were one of the few that have sampled it, we can’t share anything about it publicly until it’s released, possibly by November!

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Grassl Glass (Excerpted From Brochure)

Every Grassl Glass is handmade by artisans with over 30 years of glass blowing experience. The result of their skill is a glass with remarkable precision, highest quality materials and unbelievable thinness that feels weightless in your hand. All shapes were developed with the feedback of world renowned winemakers to establish a clear benchmark for how their wines should unfold and be enjoyed by everyone.

Final Words

So, become a card holder, earn some bonus points and you will be invited to tastings with wineries like Switchback Ridge, and other “experiences”. Visit Liquid Assets Cellars, in nearby North Hollywood about 20 minutes from Santa Clarita, for your chance to handle the delicately made GrassL glassware – I swear the decanter weighed a mere ounce – and see the custom cellars where you can also store your wine!  Make friends with the owner Kevin Jones and he’ll walk you over to his sister shop, Epicurus Gourmet (I felt like we were in a French grocery!) and maybe also sample his new Kindred Rose wine.

Links

https://switchbackridge.com

https://www.instagram.com/switchbackridge/

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https://www.instagram.com/grandreserverewards/

https://linktr.ee/GrandReserveRewards

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https://grasslglass.com/

https://www.facebook.com/grasslglass/

Watch 20 seconds or so of how the glassware is made here:

https://grasslglass.com/assets/video/manufacture_low.mp4

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https://www.lacellars.com/

https://www.facebook.com/Liquid-Assets-Cellars-103946499846

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Epicurus Gourmet

https://epicurusgourmet.com/

https://www.facebook.com/EpicurusGourmet

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.