Rolex Whisky’s Gavin Linde

June 1, 2018 by evebushman

Being intrigued by whisky causes the constant desire to learn more. That quest for knowledge, and your next dram, can lead to responses to certain advertisers, brand ambassadors and tasting events.

When I was in the midst of writing about the Universal Whisky Experience I wanted to know which of the whisky people I was following on social media might be attending the same show in Las Vegas. When I learned that Rolex Whisky would be there, aka Gavin Linde, I was a little thrilled.

We did meet, we did share a dram, but it wasn’t enough as the event was so grand, and neither of us wanted to miss a moment of it, we settled on emailing later. And for me, as a writer, getting Gavin to do one of my 5-question interviews.

Here’s what I knew:

Rare Whisky & Rolex Collector Whisky hunter + Rolex gatherer + Influencer + Grocery Brand builder + Superdad (no cape) + adoring husband + foodie + traveler. #thescotchfellas. RolexWhisky on Instagram, 24.9k followers

San Diego whisky, bourbon & Rolex enthusiast, brand influencer, and rare Asian whisky hunter. RolexWhisky on Facebook

Here’s what I asked:

1. Gavin, what exactly do you do with whisky and Rolex watches, besides collecting? Are you a brand ambassador of sorts, or something else? (Basically asking if this is your day job for money or just for pleasure?)

I am a collector at heart, I have always been since a kid. I started with unique to each series Rolex watches, since as a kid I always wanted one, and I said one day I will get myself one. Well that turned into 5 so far, and there are a few more I want to get still, but there is no rush.

I have been a whisky drinker since I was 18 living in South Africa, and 3 years ago a friend of mine approached me to look for rare whiskies for his friend. That turned into what you see here, I now have contacts all over the world and actively search for rare ones for my private collection.

The end goal is to liquidate it all in 15 years to put my kids through college; that’s what I say, but lets talk in 15 years, lol. In the meantime, I drink some of them, get to hang out and meet amazing people, and this hobby has turned into a passion project. I am not a brand ambassador, but I am close to a few brands that I have resonated with as far as their liquor and their brand ambassadors.

I really had no idea this hobby was going to grow like this, and I love being a part of the community, educating others, travelling, drinking amazing whisky, and the goal by the end of this year is create something fun and exciting. My full time jobs are realtor, VP of sales for 2 natural grocery brands, and business development for my father’s promotional printing company.

2. Why the connection between fine whisky and watches? What sent you in that direction?

I started my Instagram originally to document a day in the life of my Rolexes. Then I got into Whisky and decided to change the name and come up with something memorable, so one of my mentors suggested putting one of my watches in every picture, and the other said call yourself rolexwhisky. So there you have it, it just came together naturally.

3. Dare we ask, how many bottles of whisky do you currently have in your own liquor cabinet? And more than one Rolex too?

I have around 400 bottles, primarily Japanese whisky as that is what really got me passionate about the business; I then went after the bourbons and ryes, and just recently got into the scotch bottles. I currently have 5 Rolex watches, each a unique one in the style, and of course investment pieces as they are unique and hard to come by easily.

4. Living in La Jolla, what are the bars and/or restaurants you recommend to visiting whisky lovers?

Wow, I get asked that a lot, I have a really hard time drinking out in public since I know the cost of the bottles. My go to places are Seven Grand and Whiskey House. I am trying to work with restaurants to step up their whisky game, help curate their lists for them, and not just let the liquor rep put whatever in there. One of my goals this year is to work with a few restaurants to do this, and put my stamp and my Instagram behind it.

5. What are your future plans?

To educate and get more people involved in whisky and show them some amazing brands they have never heard of. My wife’s girlfriends come by and I love introducing them to great brands I enjoy drinking. I want to be a brand ambassador for a brand I am passionate about, but more like an insta ambassador. I want to travel and visit more distilleries and go to new events. I want to build my total picture, offer luxury tastings, help people find hard to find whiskys.

People ask me the end goal, I want to create a brand that people know and understand its passion. It would be cool for some millionaire to hire me to build the ultimate whisky bar for their home too. You just never know with me. I do know I look forward to making more true friends, drinking great whisky, and always have a good time doing this. Whatever this is I love introducing people to my passion, and brands that I love drinking. I love interacting with my Instagram followers and friends, and bonus is getting to meet each other, just like we did, that is what makes this all so fun.

Facebook: https://www.facebook.com/rolexwhisky/

Instagram: @Rolexwhisky

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, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Ornellaia Celebrates 30th Anniversary of First Vintage (1985) and 10th Anniversary of Vendemmia d’Artista

March 15, 2018 by evebushman

NEW YORK (PRWEB) – To commemorate the 30th vintage of iconic Italian wine Ornellaia and the 10th edition of the Ornellaia Vendemmia d’Artista project, the iconic Bolgheri estate invited world-renowned artist William Kentridge to create special-edition labels centered on the theme of “carisma,” or “charisma.” The art, created to represent the character of the vintage itself, will adorn a limited number of Ornellaia 2015 wine bottles. Continuing its partnership with Sotheby’s, Ornellaia will donate 9 rare lots to be auctioned off during a gala evening at the Victoria & Albert Museum, and all proceeds will be used to support the arts and art education at the V&A.

For this year’s edition of Ornellaia Vendemmia d’Artista – a project launched in 2009 to showcase the unique relationship between fine wine and contemporary art – South African artist William Kentridge developed a site-specific art installation, designed a limited series of 111 large-format bottles, and created a limited-edition label that will appear on one of the six bottles in each case of Ornellaia. As explained by William Kentridge, the images on the labels depict the work of winemaking, specifically the unique combination of craft and processes involved in the vendemmia, or the wine harvest.

“The secateurs come from a memory of the one occasion I took part in a Tuscan vendemmia… when I spent six months in San Casciano outside of Florence…” Kentridge recounts. “The aspects of wine-making that combine both manual craft and mechanical processes suggested the transformation of people into machines and machines into workers…. The drawings are done on pages from various old Italian cash books found in flea markets and second-hand shops in the Tuscan area.”

The theme “Il Carisma,” or “charisma,” was selected for the 2015 vintage, as it perfectly captures the stunning spirit and energy of this wine. Its rich, deep color suggests a wine of great texture and intensity, while the fruit-rich nose shows both ripeness and freshness, with hints of classic balsamic and spice. On the palate, it is rich, dense, and full-bodied, with an exceptionally tannic texture that is simultaneously dense and velvety along the palate. The lengthy finish concludes with an impression of firmness and delicate hints of spice.

The classic flavor profile and exceptional character of this particular vintage can be attributed to the fact that 2015 was a particularly well-balanced harvest season, with relatively normal, almost textbook-like weather patterns. Winemaker and Estate Director Axel Heinz explains, “Like people of great ‘carisma’ (charisma), wines of great vintages know how to impose themselves naturally, without force, their balance allowing them to shine without having to flaunt themselves.”

On May 23, the spotlight will shift to the celebratory event, a benefit auction featuring 9 rare lots, which will include the special bottles created by William Kentridge for the Ornellaia 2015 Il Carisma. Stephen Mould, Sotheby’s Senior Director and Head of the European Wine Department, will preside over the gala dinner and auction, and all funds raised will be donated in their entirety to the host sponsoring the event, the Victoria & Albert Museum (V&A) in London.

V&A Director Tristram Hunt states, “The V&A is thrilled to host Ornellaia, Sotheby’s, and the renowned artist William Kentridge, as they present the 10th edition of Vendemmia d’Artista. We are honored that Ornellaia have chosen the V&A for this spectacular event and we are hugely grateful for its generous support.”

Stephen Mould continues, “I admire how William Kentridge interprets Ornellaia 2015 “Il Carisma” through his allegorical language – the artworks he has created for the bottles and the estate transform the spirit of Ornellaia through visual art and make concrete his interpretation of Ornellaia 2015’s character. This vintage, born during an optimal harvest season, is set to be one of Ornellaia’s greatest.” Jamie Ritchie, Worldwide Head of Sotheby’s Wine, further elaborates, “Sotheby’s Wine is proud to participate in our tenth collaboration with Ornellaia’s superb Vendemmia d’Artista art program… These unique large-format bottles will find homes in new cellars and will always remind their new owners of the joys of bringing wine, food, art and friendship together.”

Ornellaia CEO Giovanni Geddes da Filicaja concludes, “Today, as Vendemmia d’Artista marks its 10th year, it continues to attract funds for the restoration of artworks belonging to our universal heritage. In just first nine editions we have succeeded in donating almost two million euros across the globe; just a small drop perhaps, but there is much more to come.”

About Vendemmia d’Artista
Vendemmia d’Artista celebrates the unique character of each new vintage of Ornellaia. Every year since the release of Ornellaia 2006 in May 2009, a contemporary artist creates a site-specific work of art and a series of limited edition labels, drawing inspiration from the word chosen by the Winemaker to describe the character of the new vintage. The Vendemmia d’Artista project includes a label created by the Artist for a single bottle in each wooden case of Ornellaia (containing six 750ml bottles). As in previous years, the project provides for a limited edition of 111 large-size bottles (100 Double Magnums (3L), 10 Imperials (6L) and 1 Salmanazar (9L) each individually numbered and personally signed by the artist.

About the Victoria and Albert Museum
The V&A is the world’s leading museum of art, design and performance. It was established to make works of art available to all and to inspire British designers and manufacturers. Today, the V&A’s collections – which span over 5,000 years of human creativity in virtually every medium – continue to intrigue, inspire and inform. The Museum holds many of the UK’s national collections and houses some of the greatest resources for the study of architecture, furniture, fashion, textiles, photography, sculpture, painting, jewelry, glass, ceramics, book arts, Asian art and design, theatre and performance.

Vintage Eve Circa 8/2014: Tasting the Latest Beekeeper

January 16, 2018 by evebushman

Apparently when you do good deeds in the wine world, you are sometimes rewarded. Such was the case when http://www.winela.com/ founder Ian Blackburn found out (because I told him) that I highlighted his fabulous calendar of classes in my weekly Dear Wine Friend newsletter.

He asked for my address. Then he sent me his latest buzz-worthy wine, the 2012 Beekeeper Cellars Zinfandel. The wine, yet to be publicly released, sat in my cellar for about a month and finally, I had the perfect occasion for it.

My daughter Samantha had just passed her first class, a math class no less, at CSUN. We would celebrate by taking her and her boyfriend out to dinner to her favorite steak restaurant, Backwood’s Inn. And we would celebrate with a Beekeeper, our own wine glasses and a corkage fee under $10.

My Tasting Notes

(Though Ian provided his own notes, I didn’t cheat and look at them before tasting his wine. That’s just a game I play with myself to see if my palate picks up the same flavors. Scroll down to see Ian’s tasting notes.)

Aroma: Having pulled the bottle from my temperature-controlled cellar just an hour before, I could really tell how much the cold could close down a wine’s aromas. Waiting about ten minutes while swirling and warming the glass with my hands, I noted juicy blue to black fruit, grilled mushrooms, chocolate truffles and toasted oak.

Flavor: The blackest of ripe blackberries, cracked pepper, dark chocolate, the hint of a cigar and tannins that rounded it all every-so-nicely in my glass. (I had no idea of the wine’s 15.2% alcohol content until someone read if off the bottle, there was no excessive “heat” in this wine.)

Conclusion: After ten more minutes, and throughout my entire meal (grilled BBQ salmon), I noted how the tannins slowly softened while keeping the wine’s fruit structure firm and resilient. Definitely want to try the older vintages, as well as next year’s release. Well done Ian. 95 Eve Points.

Notes From Founder Ian Blackburn

Beekeeper Cellars
Zinfandel, Black Sears Vineyard “Old Vines” Howell Mountain, Napa Valley 2012 (Nicknamed ‘Black Bee’)

Grape: 99% Zinfandel 1% Petite Sirah

Vineyard: Dry Farmed, Old Vines – Organic and Biodynamic Practices

Appellation: Howell Mountain, Napa Valley

Vintage: 2012 Bottled Dec 17th, 2013

Alcohol: 15.2% RS 2 g/1000ml PH 3.79 TA 5.66

Oak: 100% French – 30% New for 15 months.

Winemakers: Clay Mauritson, Emma Kudritzki and Ian Blackburn

Production: 4200 Bottles (350 Cases)
ABOUT: Beekeeper Cellars
Zinfandel, Black Sears Vineyard “Old Vines” Howell Mountain, Napa Valley 2012

The historic “Black Sears Vineyard” returned my call in Summer of 2012, I was looking for some pedigree hillside fruit to grow the Beekeeper brand and to give our clients another peak at our quality approach. I called many of the famous vineyards, but reputable hillside zinfandel is highly spoken for and getting really hard to find. Luckily, Black Sears returned the call, our timing was very good.

Black Sears Vineyard is located at 2400 feet on the top of Howell Mountain, in the Napa Valley. The Vines, planted in the 1970’s are dry farmed (no irrigation) and also farmed organic, with bio-dynamic practices. Planted on St. George rootstock, the bud wood came from the Hayne Vineyard in St. Helena (One of Zinfandel’s “Heritage Clones”). The fruit set was huge in 2012, but optimal conditions provided even ripening and 2012 will be considered a very good vintage, especially for Black Sears.

The resulting Beekeeper Cellars wine is 99% Zinfandel and 1% Petite Sirah. It spent 15 months in French Oak, 30% was new.

It was un-fined but gently filtered at bottling.

Blackburn’s Tasting Notes

A dark ruby colored wine from rim to rim with a nose of spicy cracked black pepper, cold steel, graphite, dried herbs, violets, wild berry and dark plum, and hints of salted caramel. The mouth is rich, endowed and pronounced; with broad structure, ample tannin, and power, yet balanced within its large frame.

Beekeeper Cellars focuses on crafting beautiful Zinfandel, made from pedigree hillside vineyards with distinctive character and quality wine-making techniques.

Announcing TEXSOM International Wine Awards 2018 Call for Entries

November 15, 2017 by evebushman

Dallas, Texas – TEXSOM Co-founders and Master Sommeliers Drew Hendricks and James Tidwell today announced that the TEXSOM International Wine Awards is accepting entries for the 2018 competition to be held February 12-14, 2018 at the Grapevine Convention Center in Grapevine, Texas

The following is a timeline with corresponding entry fees:

Submission Period
October 31 – December 31, 2017
$95 + 4 bottles of wine per entry
Wines must be received by January 1, 2018

Late Submission Period
January 1 – January 31, 2018
$105 + 4 bottles of wine per entry
Wines must be received by February 1, 2018

Late Expedited Submission Period
February 1 – 9, 2018
$145 + 4 bottles of wine per entry
Overnight Shipping Required, in order for processing to be completed for judging

“The TEXSOM International Wine Awards is the preeminent wine competition in the United States,” says Andrew McNamara MS, Vice President of Wine Development at Breakthru Beverage and Chairman – Court of Master Sommeliers, Americas. “TEXSOM International Wine Awards continues to assemble a panel of judges that is unmatched anywhere. Industry leaders, including many Master Sommeliers and Masters of Wine, judge an array of high-quality wines from around the world over the course of two days. Receiving a medal of any kind at TIWA is a boon to suppliers and distributors alike; mentioning it to sommeliers and buyers makes the already great wines that much more attractive.”

“TEXSOM attracts extremely experienced and knowledgeable judges, world-class wines and imposes ironclad integrity in the judging process,” says Debbie Zacharias and Peter Granoff MS, General Partners at Ferry Plaza Wine Merchant and Oxbow Wine & Cheese Merchant. “Many competitions make that claim, but the bar is truly higher here. Wineries and importers often ask us which competitions are the best ones to enter in the U.S. and TEXSOM is always at the top of a very short list.”

“An exciting global perspective is one thing that sets the TEXSOM International Wine Awards apart,” says Catherine Miles, Senior VP, Creative & Marketing Director for Broadbent Selections. “But the main reason a TEXSOM medal shines brighter than many other awards is that TEXSOM is so much more than an awards program. It’s an invigorating experience and an inspiring education that’s become a can’t-miss event for the wine world’s best and brightest.”

“TEXSOM International Wine Awards has been critical in building awareness for Greek wine,” says Sofia Perpera, Director of the Greek Wine Bureau-North America for Wines of Greece. “From the recognition garnered by ratings from world’s top opinion makers, as well as the exposure within the Sommelier community that TEXSOM allows.”

All award-winning wineries are asked to reserve at least three additional bottles of each award-winning wine for possible promotion and feature opportunities, such as inclusion in the Wine Awards hospitality suite at the TEXSOM conference; TEXSOM’s newest venture, the publication Sommelier; and in tastings outside the TEXSOM conference. Award-winning wines are candidates for consideration in TEXSOM seminars, but no guarantees are made regarding an individual wine’s use in seminars. Aside from the two bottles requested by TEXSOM International Wine Awards, restaurant and retail partners might contact award-winning entrants for participation in promotional tastings, dinners, wine list features, etc. Participation in events with restaurant and retail partners is at the discretion of the entrant.

In addition to the activities listed above, the following is a list of benefits for award winners:

Award-winning wines announced via social media, email messaging, website, press release, publication partners
The entire list of award-winning wines will be presented online by the presenting sponsor, Texas Monthly
Listing of all award-winning wines and featured content on select award-winners in Sommelier, TEXSOM’s newest publication for sommeliers, wine buyers, other beverage professionals, and engaged consumers
Exposure to TEXSOM’s international network of sommeliers and wine buyers with a tasting of medal-winning wines at the TEXSOM conference hospitality suites in August 2018
Award-winning wines presented at events throughout the country through wine tastings, wine dinners and special events with restaurant and retail partners
Award-winning wines featured on the TEXSOM International Wine Awards website throughout the calendar year
Results available through the TEXSOM International Wine Awards searchable online database
Recognition of the quality of the wines by a group of the best palates in the country, including the judges and Sommelier Panel. The Sommelier Panel is unique to TEXSOM International Wine Awards. The Panel consists of prominent sommeliers from around the country who write expository content following the awarding of medals by judges during the blind tasting

Wineries interested in submitting their wines for judging may visit the TEXSOM International Wine Awards website at http://texsomiwa.com. Further inquiries may be made by emailing enter@texsomiwa.com or by calling 214.886.1665.

ABOUT TEXSOM

Founded in 2005, TEXSOM was started by Master Sommeliers James Tidwell and Drew Hendricks to help promote professional wine service standards, outline paths for further wine education and certification, and raise public awareness about the professional standards and certifications for sommeliers. Today, the conference draws more than 1,000 attendees, of whom more than 800 are sommeliers and other beverage industry professionals. The TEXSOM group purchased the competition now known as the TEXSOM International Wine Awards in April 2014. One of the largest, most respected, and longest-running in the United States, the competition was founded in 1985 by journalist and wine expert Rebecca Murphy.

Free Flow Wines Announces the Winners of the 2017 KEGGY Awards

November 13, 2017 by evebushman

NAPA, Calif. (PRWEB) – Free Flow Wines announced the winners of the 4th annual KEGGY Awards to honor wineries, distributors, equipment providers and restaurant operators for their exceptional and sustainable contributions to the wine on tap category. The award ceremony, intended to be hosted at Luna Vineyards on October 19th, 2017 was cancelled due to the Napa and Sonoma wildfires. In lieu of the celebration, both Free Flow Wines and Luna Vineyards will be collaborating to host a fire relief benefit on Sunday, December 3rd at Luna Vineyards.

To date, more than 13.6 million bottles, or approximately 20.3 million pounds of waste, have been diverted from the landfill through the use of Free Flow’s reusable stainless steel kegs. Each Free Flow keg holds the equivalent of 26 bottles of wine and will save 1,560 bottles from the landfill over its lifetime. Free Flow currently has more than 149,000 stainless steel kegs in their fleet.

“One of our most important metrics of success is how much we reduce the wine industry’s impact on the environment. As sustainability is one of our four core values, we ensure it guides our decision making – from opening an East Coast kegging facility that reduces the carbon footprint of our logistics, to offering wine canning as a sustainable alternative packaging option,” said Jordan Kivelstadt, Co-Founder & CEO of Free Flow Wines. “We’d like to thank all of our partners for their contributions. Together we build categories that make a meaningful difference.”

WINERY – AWARD RECIPIENTS
Saved more than 1,000,000 bottles from the landfill:
Gotham Project

Saved more than 500,000 bottles from the landfill:
Hahn Family Wines
The Wine Group

Saved more than 100,000 bottles from the landfill:
Clemenza Vini Imports, LLC
Dry Creek Vineyard
Foley Family Wines
Luna Vineyards
MacRostie Winery & Vineyards
Matchbook Wine Company
Peregrine Ranch / VTPR Wine
St. Mayhem & the girls in the vineyard

DISTRIBUTOR – AWARD RECIPIENTS
Saved more than 500,000 bottles from the landfill:
Republic National Distributing Company of Texas

Saved more than 100,000 bottles from the landfill:
Breakthru Beverage Arizona
Breakthru Beverage Florida
Republic National Distributing Company of Maryland
Skurnik Wines of New York
Southern Glazer’s Wine & Spirits of Colorado
Southern Glazer’s Wine & Spirits of Illinois
The Winebow Group of California
The Winebow Group of Virginia
Young’s Market Company of Washington

AMBASSADOR – AWARD RECIPIENTS
David Whitney of Draft Doctor, LLC
Jon Schlegel of Snooze Eatery
Kent Bearden of Saint Marc Pub-Cafe

“PEOPLE’S CHOICE” – AWARD RECIPIENT
Bar Viñedo of Queen Creek, Arizona

About the KEGGY Awards
Free Flow Wines created the KEGGY Awards in 2014 to recognize winery partners for their commitment to sustainability by choosing reusable stainless steel kegs – a truly zero-waste package. Since then, the awards have been expanded to include distributors, restaurants and category ambassadors throughout the US who have helped reduce the carbon footprint of the wine industry.

About Free Flow Wines
Free Flow Wines is the pioneer of premium wine on tap, delivering the world’s leading wine brands to the taps of restaurants and venues nationwide. Free Flow’s keg leasing, filling, logistics and canning services have allowed the wine and hospitality industries to move to a more sustainable way of offering consumers the freshest, best tasting glass of wine. Founded in 2009, Free Flow has more than 250 wine brands in keg, from wineries throughout the U.S., New Zealand, Argentina and Europe. Their customers’ wines are offered in keg and can formats at a variety of restaurants, premium hotels, retail stores, sports and entertainment venues across the U.S. Free Flow Wines has locations in Napa, California, and Bayonne, New Jersey. You can find them online at FreeFlowWines.com, on Twitter, Facebook, Instagram and Flickr @FreeFlowWine.

Perlis Picks: From Abe Schoener — Wine Study in the Loire: Lessons in the Foundation of Winemaking – Part Four

September 30, 2017 by Michael Perlis

A Continuation of Abe Schoener’s [The Scholium Project]…

A NEW LESSON IN THE MORAL NATURE OF WINEMAKING: LES JARDINS DES ESMÉRALDINS

The Moral Thinking of the Wizard

There is a little more magic to mention: the invisible cellar, the shuttered chateau. But I do not want to emphasize this. Xavier does not play any of this up: like the vineyards, all of this disappears. There is no show: only wine. He does not even make a show of his methods; he never mentions his own devotion; he never draws distinctions between his way of working and his neighbors’. He does not celebrate or elevate what he does; he is utterly matter of fact.
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He never mentions “purity” or any other value. His only point of pride, if I read him right, is his wine’s relation to time. His only theory, insofar as I could grasp, is related to what he calls “matière”– “matter.” His labels have alchemical references (see photo); I think that he means something old-fashioned and metaphysical by this. He does not just mean “matter” or even something like information.
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He talks about his farming being devoted to translating matter from the field (not just the soil) to the grapes, and his pressing being devoted to translating the matter from the grapes to the juice. The density of this wine is due to this attention to matter– and also the complexity, I think. But this means that “matière” is not just some concentration of molecules, but some kind of system, with architecture, proportion, interrelation. For what else is complexity? His matter, I think, is something more like spirit or soul– not necessarily in the Christian sense, but in a way that Aristotle would understand.

Soul, of course, brings up the question of spirituality and devotion. I thought of his pressing all night and then getting up the morning to harvest fruit. I thought how differently we work at Scholium. For us winemaking is intensely intellectual and sensual– you know that– but it is also intensely athletic in a way that we love. We pride ourselves in a very American way on how fast we can get the job done well. One cannot help but call Xavier’s work “spiritual,” and I mean this only in a good way, not as a stereotype or a caricature. You could only call our work “spiritual” in a very narrow but perhaps equally beautiful way: the spirituality of Huck Finn, a very American spirituality.

It was wonderful and important for me to encounter this difference and to reflect on it.

Would we– me, Alex, Brenna, Koko, would any of us make better wines if we sat with the press all night? I don’t think so– but for us to do that and not simply be aping a quiet wizard in the Loire, for us to do that, we would have to change to our deepest metaphysical core. In this respect, what this amazing visit emphasized is that, in spite of my 1000 careful words…winemaking is not fundamentally about technique, protocol, regime or even about care. It is about decisions and stances that reach to one’s roots.

These two excellent reports by Betrand Celce are very helpful, especially on farming, and contain amazing details and photographs about Xavier’s caves. I tried not to rely on them at all and to base my report only on our conversation, but I know that I was influenced (and informed) by having read these. It is also worth noting how far ahead of the curve Betrand was: they date from 2011.

www.wineterroirs.com/2011/06/natural_wine_tasting_event_paris.html

www.wineterroirs.com/2011/08/xavier_caillard_jardins_esmeraldins_saumur.html

A note on Xavier’s labels: The typography is mostly fantastic (except for mise-en-bouteille information) and involves some straightforward imitations of Roman epigraphy in a circle at the top. (We will read this in a moment.) The rest of the words are written in the hand-drawn letters of a fantastic alphabet, the majority of which interweave alchemical symbols with the Modern Latin letters. The words in the circle are a quotation from the Latin Vulgate translation of Paul’s Epistle to the Romans: hora est jam nos de somno surgere — “now is the time to wake up from our slumber.” The allusions to alchemy are very interesting to me and not surprising. What is more unexpected is a quotation from the Vulgate. Xavier’s thinking is simple in its commitment and focus; but complex in what you might call its metaphysical underpinnings. Pay attention to every gesture.

Michael Perlis here again. A big thank you to Abe Schoener for allowing me to share this with Eve’s Wine 101 readers. And a thank you to Eve Bushman too for indulging my wish to do so.

Vinome Launches First DNA-based Wine Experience

July 26, 2017 by evebushman

HEALDSBURG, Calif. – Vinome isn’t your garden-variety curated wine service. Founded in 2015 by a team of genetic scientists and wine experts, the first DNA-based wine experience harnesses the longstanding science of taste to pair wine lovers and wine discoverers with boutique wine selections on a much deeper level. Using DNA. Vino + genome = Vinome.

Vinome Founders

“After years of analyzing DNA to develop medicines for cancer, we started thinking,” said Sara Riordan, Vinome co-founder, “if there’s a gene that tells you whether you like Brussels sprouts or not, and whether you like cilantro or not, why aren’t we using genetics to tell people whether they would favor a certain wine?”

Vinome does just that. The profoundly personalized wine experience analyzes the nuances of taste preferences, along with 10 genetic markers related to smell and taste to identify eight unique Vinome taste profiles. Customer results will reveal primary wine flavor affinities along with how likely they are to respond to flavors such as traces of leather, minerals, honeysuckle, and more. From the bright, crisp citrus flavors of Vibrant Grove to the rich and complex flavors of The Big Bold, customers can shop for hard-to-find bottles curated specifically for their Vinome in the online store, or join the quarterly wine club. Either way, Vinome delivers direct to their doorstep.

“To date, we have developed relationships with boutique wineries in California, Oregon and Washington,” said Shannon Kieran, also a Vinome co-founder. “These are wines that are routinely rated favorably by the industry, though they are not typically sold in grocery stores or wine outlets. They’re amazing wines.”

Vinome is one of the first companies to apply the science of taste and the vast body of genetic research to a new and broadly accessible experience –a groundbreaking connection between a person’s DNA and lifestyle.

Ronald Andrews, Vinome co-founder and CEO, has spent most of his career in the molecular diagnostics industry. “The rigor around the science has been strong and thorough, and we’re proud of the time we have spent to get it right,” he said.

The Vinome process is quick and easy. Customers sign up online, take a taste preference survey and in a few days will receive a saliva kit and instructions. A postage paid envelope is provided for sending the sample to the lab, and in just a few weeks, they will receive their Vinome and access to the online store and wine club.

For more information or to start your Vinome journey, visit Vinome.com. Or find us on Facebook, Instagram, Twitter and YouTube at @myvinome.

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About Vinome

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Greenbar Distillery Solidifies Footing in Crowded Craft Distillery Space

June 1, 2017 by evebushman

World’s largest portfolio of handcrafted, organic spirits unifies disparate brands under love brand

Los Angeles, Calif. — Greenbar Distillery, one of California’s original craft distilleries and home of the world’s largest portfolio of handcrafted, organic spirits, today announced that it has unified its seven core spirits lines under a new heart brand that evokes the company’s origins as a love story between the two founders, Litty Mathew and Melkon Khosrovian. In sharp contrast to how most distilleries design their packages to stand out within categories, such as vodka or whiskey, Greenbar Distillery’s new look echoes the maker-focused branding of craft brewers.

“We’re at a turning point in craft distilling where we need to create emotional connections with customers from the moment they see our bottles and make it easy for them to choose anywhere in a store,” notes Melkon Khosrovian co-founder and spirits maker at Greenbar Distillery. “Compared with when we started, the shelves are increasingly crowded and we felt that we needed to simplify our message to continue to grow.”

The distillery, based in the Arts District of downtown Los Angeles, designed its new labels in house to reflect the founders love for each other, their fans, their city and its immigrant food culture, as well as the California’s rich agricultural bounty. With its high-design heart imagery, hand-drawn font and distressed look, the new branding reinforces the distillery’s emphasis on relaxed sophistication.
https://www.parkviewortho.com/wp-content/languages/new/vardenafil.html

Further connecting Greenbar Distillery to its home city’s cultural terroir, the logo harkens the Mexican Sagrado Corazón (sacred heart) iconography found throughout downtown Los Angeles, while capturing the gritty appeal of the graffiti art that defines DTLA’s cityscape. The rays symbolize Southern California’s ubiquitous sunshine, critical to the state’s inimitable flora that’s captured within each bottle.

The individual labels play on the heart theme while serving as symbolic guides to what’s inside, playfully alluding to the ‘spirit’ of each spirit. IXÁ tequila’s label recalls the mountains of Jalisco, CITY Gin’s layout resembles skyscrapers, TRU Vodka reflects diamond purity and so on.

Greenbar Distillery’s move to consolidate its labels under one clearly defined house aesthetic marks a departure from the traditional distillery trajectory of dissociating certain sub-brands. The company’s use of only real, organic ingredients, commitment to sustainability, and the resulting quality-to-value prices resonate with the public. Melkon and Litty are thrilled to launch the new packaging to help make Greenbar Distillery products that much easier for the home mixologist to identify and enjoy.

About Greenbar Distillery

Greenbar Distillery, Los Angeles’ first since Prohibition, makes the world’s largest portfolio of craft organic spirits, including TRU vodkas, CITY gin, CRUSOE rums, FRUITLAB liqueurs, IXÁ tequila, SLOW HAND whiskey, GRAND POPPY amaro and BAR KEEP aromatic bitters. Founded in 2004 by the husband-and-wife team Melkon Khosrovian and Litty Mathew, the company seeks to make better spirits for a better planet.

Tasting with Emilien Boutillat, Winemaker of Champagne Armand de Brignac and the “Best Blanc de Noirs in the World”

May 5, 2017 by evebushman

What a rare treat it was for me to sample the current releases from Champagne Armand de Brignac, aka “Ace of Spades”, that I had to admit I have never sampled before. This is how it went:

The Stage

The boardroom of the Beverly Hills Hotel was the perfect size for a small group of wine writers, wine store buyers, restauranteurs and sommeliers. The table was set with five engraved tasting glasses, courtesy Armand de Brignac. Winemaker Emilien Boutillat sat in the center. Five metallic bottles, each its own unique glistening color, sat icing in a golden bowl. The lighting was brought up so that we could examine our samples. French bottled water was poured to cleanse our palates. A brunch was set up on the side bar to enjoy after the tasting. Sparkling silver wine buckets would soon be – only slightly – filled with leftovers. But there weren’t many leftovers…

Tasting With Emilien Boutillat

Winemaker Emilien Boutillat grew up in Champagne and worked with some very prestigious wineries in Bordeaux, Chateauneuf-du-Pape, South Africa, New Zealand, Chile and California before settling back down in France. He works now with the lead winemaking team: Jean-Jacques and Alexandre Cattier.

Boutillat said that Armand de Brignac produces “just a drop” of Champagne compared to others; only producing about 100,000 cases of all of their cuvees combined per year. Everything, including the riddling, is done by hand. What matters most is the soil, climate, the right time for harvest, blending and – only using the first press of juice. They have purchased from the same growers – who are now friends – every year for many years. “There are no tricks,” Boutillat commented, “we let the fruit talk.” All of the cuvees are multi-vintages and blends.

Brut Gold

40% Pinot Noir, 40% Chardonnay, 20% Pinot Meunier

Multi-vintage: 2009, 2010 and 2012

The color of pale hay with aromas of green apple, pineapple, cheddar cheese and wet pebbles. On the mouth I got the same flavors, very bright fruit, with the additions of lemon and toast. 99 Eve pts.

Rosé

50% Pinot Noir, 40% Pinot Meunier, 10% Chardonnay

Multi-vintage: 2009, 2010 and 2012

A beautiful color or rose gold with notes of strawberry, Luxardo cherry and a hint of licorice on the nose followed by flavors of strawberry, limeade, orange zest and a nice long finish. (This was made as a blend, not in the saignée method.) 99 Eve pts.

Blanc de Blancs

100% Chardonnay

Multi-vintage: 2009, 2010 and 2012

A very pale yellow in color, then a nose of ripe red delicious apple, roasted nuts, lemon-lime and white pepper. On the mouth I got pineapple, white peach, white tea and roasted nuts again. 100 Eve pts.

Blanc De Noirs Assemblage Two

100% Pinot Noir

Multi-vintage: 2008, 2009 and 2010

Pale gold in color and aromas of apricots, cream and yes…what everyone noted: peppermint. On the palate that same peppermint was apparent as well as apricot and peach. Also another incredibly long finish. Welcome to the U.S. my pretty friend! 100 Eve pts. (How could I disagree with Fine Champagne Magazine, and TastingBook.com, that named this the best Blanc De Noirs of the year in 2016?)

Demi Sec

40% Pinot Noir, 40% Chardonnay, 20% Pinot Meunier

Multi-vintage: 2009, 2010 and 2012

Straw in color, and a nose of fruit cocktail, cheese corn and Jasmine! In the mouth I was reminded of candied apple and cinnamon toast, and the fruit lingers for another long finish. 98 Eve pts.

About Armand de Brignac

“10th and 11th generation champagne growers, Jean-Jacques Cattier and his son, Alexandre, craft the prestige cuvées of Armand de Brignac. Their dream was to create a champagne of the most exceptional quality, that would represent the best of the best from the region, where their family have grown vines for more than 250 years. A group of just 14 highly skilled people touch a bottle of Champagne Armand de Brignac, from pressing the fruit, to the moment the bottles leave the cellars. Each step of the process is led by the human touch, from handpicking the grapes to polishing each bottle and hand-applying French pewter labels. Without the pressures of volume, the team behind Champagne Armand de Brignac focuses on each small detail, to ensure ultimate quality at every step.”

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