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Vineyard Picnic anyone? ONX Wines Has You Covered

June 11, 2022 by evebushman

Nestled within the newly budded vines picnic basket in hand, guests can now get up close and personal with this recently Certified Sustainable Paso Robles vineyard. ONX Wines new Vineyard Picnic, Vineyard Afternoon Tea, and Vineyard Proposal experiences let their guests immerse themselves in the famed Central Coast viticulture.

When ONX Wines planted their vines, they knew they wanted to embrace the land, create community, and welcome guests to learn about their amazing AVA. For anyone that has dreamed of moments of cozy vineyard afternoons wine glass in hand…here they are.

Picnic anyone? Their new Vineyard Picnic Experience surprises and delights. Guests are welcomed to the estate, then led on an off-road tour to their private picnic spot amongst the vines. Here they can relax and enjoy locally sourced culinary creations packed in a winsome picnic basket while sipping through one of their newly released award-winning blends. $77.50 pp

Feeling a bit posh? Their Vineyard Afternoon Tea takes it a step further and allows the guest to sip through 5 estate wines while savoring a midday pause. These wines are carefully paired with locally made sandwiches and tea, which the guest can relish amongst one of the farms charming vineyard oases. Fluffy pastries, award winning wines and newly budding vines charm, delight and relax. Parties of 6-12 starting at $348.

Want to pop the question? Their exclusive Vineyard Proposal Experience will never be forgotten. A private oasis is carefully staged for your once in a lifetime moment.

“Looking forward to hosting you at our beautiful Vineyard!” Happy Saunders, Event Manager

ONX Wines is a Paso Robles winery & certified sustainable farmstead with a 130-acre vineyard located in the dynamic Templeton Gap AVA. It is planted with 18 distinct varieties and numerous clones. Their wines are expressive yet balanced blends that reflect the vineyard estate and its complex alluvium soils.

Filed Under: Guests Tagged With: ava, award, balance, blend, clone, culinary, estate, farming, Paso Robles, soil, templeton, vineyard, wine event, Wine tasting

Tasting A Tribute Wine: 2011 DON Cabernet Sauvignon by Pure Cru Napa Valley, Winemaker Mitch Cosentino

May 7, 2021 by evebushman

Eddie and I tasted the 2011 “Don” Cabernet Sauvignon Tribute Wine with Mitch Cosentino, founder and winemaker at Pure Cru Napa Valley, in 2015. We liked it so much then we bought a few bottles, found them in our cellar recently and decided that we needed to crack one open. Below are notes from the back label, my tasting notes from 2015 and 2021, the technical notes, and a new quote from Mitch.

What is the tribute for?

In April 2014 we lost a family member, friend and partner, Don Held, aka Superman. This wine, like Don who had so many special qualities, has been developed as a tribute to his life. He lived life to the fullest and enriched the lives of those lucky enough to be around him. Two of the rarest clones of Cabernet Sauvignon grapes have been blended to produce this extremely rare, one of a kind wine. 

For those that knew Don, we hope when you drink this wine it will bring back so many beautiful, lasting memories. For those of you who did not have the pleasure of knowing him, our hope is “Don” will inspire you to makes some special memories of your own.

We never met Don, but we do raise a glass – from his remarkable wine – to him now.

2015 Tasting Notes

2011 The Don: (25% of the sales of this wine go to Make-A-Wish foundation and is named after a former partner in the winery that has since passed away.) 100% Cabernet from “two of the rarest clones” that shall not be named…I got aromas of dust, what Mitch referred to as “lead pencil”, blackberry and hard candy; very rich dark fruit, velvety, intense black cherry that would be hard for any taster to miss, doesn’t need food or aging. 96 Eve pts.

2021 Tasting Notes

14.8% alcohol.

Opaque, dark purple in color. Aromas included dried blackberry, fresh blueberry pie and chocolate mousse desserts, pecan, campfire, black pepper, toasted wood/sweet bark, spicy. Velvety layers of dark spicy fruit flavors that goes on and on. Found the same blackberry and blueberry notes as on the nose, balanced with spice notes, coffee grounds, tannins doing their job. Doesn’t need food, which seems remarkable as it’s a big wine. 97 Eve pts.

I texted Mitch after we tasted Don and he added this news, “…we just bottled the same blend from 2017 in honor of another partner who passed, Dr. Prab. That is the last we can do because one of the clones (the Lafitte) was torn out by the current owner of the property unfortunately. It will be offered to club members this summer. I have hidden the Don’s that I have to keep me from drinking them.”

Technical Sheet

Napa Valley (100%), 100% Cabernet Sauvignon.

Winemaking: Each lot was punched cap fermented and barrel aged for 36 months in selected French Oak barrels then blended before bottling.

Tasting Notes: Currants with a hint of spice and a gravel like mineral element in the nose. On the palate it is intense and dense with black fruit. Very varietal and well structured, accented by spice throughout add to that long, complex and complex finish.
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Special Notes: This is a very special tribute wine. The Cabernet Sauvignon components are very unique. The two clones used are the rarest in the Napa Valley. One is the Secret Clone from its original vineyard on a hill in Pope Valley and from a small block in Yountville. The other is the “L” Clone which supposedly traces its origin to the famous Chateau Lafite Rothschild property. This is the first use from new plantings in Pope Valley where it exhibits a distinctive Pauillac minerality and dense black fruit as it does in Bordeaux.

(Production limited to 80 cases.)

https://www.purecruwines.com

https://www.facebook.com/PureCruWinesNapa

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.

Filed Under: Eve Bushman Tagged With: alcohol, aroma, Barrel, cabernet sauvignon, cellar, clone, coffee, color, fermentation, flavor, French oak, fruit, grapes, mitch cosentino, tannins, tasting notes, winemaker

Vintage Eve Circa 5/2018: A Trio of 2016 Carmenere

December 22, 2020 by evebushman

I became a fan of Carmenere wines when first introduced to them, most likely via Alex Guarachi of Guarachi Wine Partners when his distribution company was formerly known as TGIC – Thank God it’s Chilean – a decade or more ago. The grape is one of the noble Bordeaux grape varieties and made especially well in the Chilean terroir, in my humble opinion. Today I share my tasting notes of three from the recent 2016 vintage.

Photo of Carmenere grapes from Wine.com

Marques de Casa Concha 2016:  SRP $25

Color: Dark purple opaque in color.

Aromas: boysenberry, sweet plums, blackberry, blueberry, stems, mild spice, cigar, coffee grounds, rich.

Taste: big and jammy, spicy, blue to black fruit, tobacco, oak, dark chocolate, espresso.

90 Eve pts.

 

Casillero del Diablo Reserva 2016:  SRP $11

Color: Deep purple.

Aromas: blueberry, blackberry, milk chocolate, coffee, black pepper, balanced.

Taste: tart, bright red fruit but dark fruit and tannins on the back palate that delivered a nice medium length finish.

87 Eve pts.

 

Serie Riberas Gran Reserva 2016:  SRP $17

Color: Purple, dark edge

Aromas: red, blue and black fruit, cloves, mint, black tea, pepper.

Taste: dark and tannic, predominant black fruit, dusty and spicy.

89 Eve pts.

 

Carmenere Over The Years (Abbreviated facts from Distributor)

Ancient grape variety from Médoc region of France, where it rarely played more than a walk-on role in the pre-Phylloxera (i.e. pre-1867) Bordeaux blend. Possibly a clone of Cabernet Sauvignon (debatable). Prone to coulure (prevents vine buds from flowering) in Bordeaux’s damp, old spring climate; hence, Bordeaux growers opted not to replant in the post-Phylloxera era.

Rediscovered in Chile in 1994 by visiting French ampelographer Jean-Michel Boursiquot who, noting the unusual length of time certain portions of Chilean Merlot took to mature, deduced that those vines were in fact Carmenere. It’s thought that Carmenere cuttings from Bordeaux were introduced in Chile in the 1900s and quickly confused with Merlot.

Chile’s long, dry growing season has proven far more conducive to quality, stand-alone Carmenere than Bordeaux’s Médoc, with its damp, chilly spring and early-autumn rains. South of Santiago, Chile’s Cachapoal region and the Peumo area in particular produce the country’s finest Carmenere — a super-finicky grape when it comes to terroir. Carmenere requires a long growing season: in Chile, Merlot is harvested in early March; Cabernet Sauvignon in mid-April; Carmenere, however, is best left on the vine until mid-May.

As its name suggests, Carmenere has a high natural color index, resulting in a crimson-red wine, but it’s equally likely the name refers to the carmine-red foliage of Carmenere vines in the fall.

At its best, a Carmenere is silky, dense, juicy even, with barely perceptible tannins, which is why it was and still often is used to counterbalance other varieties with harder tannins.

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.

Filed Under: Eve Bushman Tagged With: aroma, balance, Bordeaux, Carmenere, Chile, chocolate, clone, color, fruit, grape, points, Reserve, tannins, taste, tasting notes, tgic, variety, vintage

Nathan Carlson, Head Winemaker, Center of Effort Wines Reflects on a Decade of Change + The New Influence of The Edna Valley Region

September 14, 2020 by evebushman

After a decade of working with Center of Effort Wine, time seems to have passed quickly. “As I think back, we have accomplished so much in that time. Our wines have found a rhythm, we understand the estate and the land, and we have begun to make adjustments based on deep knowledge of this place,” explains winemaker Nathan Carlson.

Photo from Exploring.wine.com

Carlson joined Center of Effort in late June of 2010, when the winery had been under the new ownership of Bill and Cheryl Swanson.  At his previous job, he oversaw winemaking for multiple brands in multiple facilities, and sourced grapes from growers from Lake County to Santa Barbara.

Center of Effort presented an opportunity to get back into the Edna Valley, a place that Nathan knows well.  This new opportunity gave me the chance to be involved nearly from the beginning with a new winery, owners who were committed to quality and to connecting with their customers. Most importantly, after years of working broadly with vineyards and growers across the state, this was clearly an opportunity to develop a deep understanding of one single estate location; maximizing quality and efficiency from the existing vines and implementing solutions that made sense in our circumstances.

There were challenges ahead, and new wineries can be filled with uncertainty. “I had experience working with fruit from the established vines on this property. I knew that there was potential for excellence here, if the details were attended to carefully.  And in particular I knew that there would be growth and learning for me by working for someone like Bill Swanson,” says Carlson.
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Early meetings with Mr. Swanson made it clear that he was direct, fair and that he had vast experience managing tens of thousands of people as the President and CEO of Raytheon. He approached and thought about things on a different scale than most people.

While working with the vineyards and wines, Nathan tried to understand what exists naturally, and draw on that strength rather than imposing any particular style on the fruit.  The existing vines were planted in 1997, according to production standards of that time.  From that first summer, the company paid close attention to soil, aspect and growth patterns.

In 2012 we implemented a major replanting of 8 acres to very high-density, high quality planting of additional Pinot Noir clonal selections, increasing the diversity of fruit available to our winemaking program.

From 2011, they enrolled in an audited sustainability program (SIP) that has been a useful metric to measure our longer-term goals for the vineyard and the business. They use very safe methods of crop protection, plant cover crops to minimize erosion and to feed the soil, return compost to the vines each winter to build organic matter in the soil, and track water use.  Canopy management is a major quality and vine health issue in a cool foggy region, and they retrofitted the vineyard to make shoot management and leaf pulling easier for the crews.  It is amazing to watch the soil come back to life; where it was previously a lifeless crust directly under the vines it now holds water and earthworms and smells clean and earthy.

“Our wines have been fortunate to receive acclaim right from the beginning.  Our inaugural release of the Estate Pinot Noir was rated 95 points by a major wine publication, and that praise has been a consistent part of our story ever since.  We have always made our mailing list customer/members our main focus, and present offers of the wines to them upon release and prior to the winter holidays. When we began to sell the wines in distribution, it was initially through our neighbor Lorraine Alban’s wine company – she and her team have been wonderful stewards of our wines, sharing them with businesses in our region and being mindful of what is best for us in the longer term,” says Nathan.

Over the past decade, CEOE has been constantly building and developing.  Wells, water infrastructure, vineyard redevelopment, a solar field to provide all winery power, upgrading facility and winery equipment, additional fermentation and storage tanks, all-new presses, and high-quality grape receiving equipment all happened largely in the background, but boosted the efficiency and quality of their wines and vineyards.

Since 2016, the company undertook a multi-million-dollar wholesale renovation of the winery and grounds.

Prior to launching this renovation, COE didn’t have a comfortable place to host visitors to the winery. “I want COE to have a place that matches the wine quality” Bill Swanson, Owner of COE said many times during meetings.

“We thought about the design of the public spaces from the desire to provide genuine hospitality and ease to our guests, with small semi-private spaces to sit comfortably, large outdoor patios and gardens for events and winery parties, and all of it open to our unmatched views of the Santa Lucia mountains.  The open kitchen with Chef’s bar has been a wonderful way to share culinary experiences with small groups of our members.  There truly is not another property like this in the region, and it is a special privilege to come to work here every morning,” adds Nathan.

COE is now an authentic ambassador for the Edna Valley. It is a magnificent place on the Pacific coast.  Nathan started as the only employee of the business. “We had contractors and outside service providers, but it took time to assemble the right crew of people.  And over time, we have had contributions from many amazing human beings who have built their experience with us at COE and eventually transitioned out into the larger world of our industry,” says Carlson.

COE’s close connection with California Polytechnic University and their Wine and Viticulture department has grown and bloomed to become a development ground for amazing talent that is moving into the industry.

“The Edna Valley AVA is a fairly small region; and because of that our voice may not have been as loud as others.

The wines from the Edna Valley tend toward elegance and longevity at their best, not bombast and hedonism, which tends to attract more attention.  But members of our industry who have a broad understanding of the world of wine appreciate the quality potential and ascendency of the wines. I am ultimately looking forward to developing Center of Effort’s special strengths and to telling their unique story,” says Nathan.

Filed Under: Guests Tagged With: clone, Edna Valley, fruit, grower, Pinot Noir, Santa Barbara, sip certified, soil, tasting room, vineyards, viticulture, wine club, winemaker

Tasting Single-Vineyard Pinot Noir With Winemaker Theresa Heredia of Gary Farrell Wines

August 21, 2020 by evebushman

Tickled to have an opportunity to taste wines with a winemaker – via Zoom – after such a long dry Covid-induced period! And it would be a favorite winery of many pals – Gary Farrell Vineyards and Winery – whose website says they’re “A Grand Cru of the Russian River Valley for more than three decades, (producing) wines of balance, elegance and pure varietal expression.” Well, I would be putting the varietal expression to test with seven of their single vineyard Pinot Noirs. 

Introduction

I’d like to invite you to a special tasting we are organizing with Gary Farrell winemaker Theresa Heredia, via Zoom, that explores the depth and breadth of Gary Farrell Pinot Noir for a small group of media. She will lead a tasting of her single-vineyard Pinot Noirs that includes bottlings from long-time Gary Farrell growers such as Hallberg and Toboni and more recent vineyard additions such as Gap’s Crown, Martaella and Fort Ross. The tasting will be 7 wines total, which we would send you in advance. She will provide background on each vineyard and will discuss her approach to making each wine, which is tailored to the vineyard and focuses on achieving bright, vibrant aromas, intense yet supple flavors, and the winery’s signature balance and purity of varietal expression. And, of course, she will welcome questions and discussion.

What We Learned

Did a little advance googling to learn a bit about the winery and Heredia in advance of the zoom presentation. I learned that the majority of the newly released 2017s are for members only and that they have an “Inspiration” series that offers a one-time released wine to members only as well. Most of their wine is available at the winery and online, some may be found in restaurants and a few retail outlets.

They were named one of the top 100 wineries in the October 2019 issue of Wine and Spirits Magazine, one of the Top 50 producers in Wine Spectator’s June 2020 issue and their recent 2017 Fort Ross Pinot was awarded 95 points by Wine Spectator. Prince of Pinot named them the 2016 Vineyard of the Year.

Heredia began her tenure with Gary Farrell in May 2012, after working as the winemaker for Joseph Phelps Vineyard’s Freestone label. The San Francisco Chronicle named her the 2012 Winemaker to Watch.

From Heredia we learned that most of her wines are made with whole clusters, they have less alcohol, she likes skins on, ferments all separately, and a light toast to her barrels – that is her influence showing. What is Heredia most proud of: Her 2017 vintage, including two more vineyards she picked up in Lompoc. What is her favorite Pinot vineyard: Fort Ross, it reminds her of Burgundy, as does the Martaella vineyard.

The winery makes 12 to 14 Pinots, and though they also make a Rose, Sauvignon Blanc, and others, their focus is Pinot Noir and Chardonnay. 

The Wines (Tasting notes were provided and discussed. I put the ones I agreed with in bold.)

2016 Bien Nacido Vineyard Pinot Noir, Santa Maria Valley

Heredia called this wine a “sexy spice box” and I agreed with finding pomegranate, dried stems and anise. WE 95, WS 89, $70 https://shop.garyfarrellwinery.com/product/2016-PINOT-NOIR-BIEN-NACIDO

 

2016 Fort Ross Vineyard Pinot Noir, Fort Ross-Seaview

Heredia used more whole cluster grapes in this wine and the area is known for being foggy and cooler, which produces a darker wine. One pal noted it as “bright and cheerful” and I did find the wine earthy, savory, with tea, blackberry and strong tannins. $75, 94 WE

https://shop.garyfarrellwinery.com/product/2016-PINOT-NOIR-FORT-ROSS

 

2016 Hallberg Dijon Clones Pinot Noir, Russian River Valley (Green Valley)

Savory again, lots of black tea, and noted a beautiful color. 94 Pinot File, $60, https://shop.garyfarrellwinery.com/product/2016-PINOT-NOIR-HALLBERG-DIJON

 

2016 Hallberg Vineyard Pinot Noir, Russian River Valley (Green Valley)

Clones in this wine included 667, 772 and 828. It had aromas reminiscent of dark cherries, cola and dried mushrooms. wine.com 54.99, RP 92, WS 92

 

2016 Martaella Vineyard Pinot Noir, Russian River Valley

These last three wines Heredia said showed more concentration and are structure-driven. Lots of red to black fruit, sweet cedar and plenty of tannins. 94 WE, $65 https://shop.garyfarrellwinery.com/product/2016-PINOT-NOIR-MARTAELLA

 

2016 Toboni Vineyard Pinot Noir, Russian River Valley

Clones 115, 667 and 777 were used in the wine. Lots of vanilla bean, with the expected cherry, in this one. Ed’s favorite. 93 WS, $55 https://shop.garyfarrellwinery.com/product/2016-PINOT-NOIR-TOBONI

 

2016 Gap’s Crown Vineyard Pinot Noir, Petaluma Gap

A crowd pleaser, this one went well with a Pork Wellington Eddie made for dinner. We loved the nose of cherries, cola and that nice savory quality we kept finding in the wines. Heredia said it could age five or more years. 94 WE, $80 https://shop.garyfarrellwinery.com/product/2016-PINOT-NOIR-GAP-S-CROWN

 

Contact information and links

https://www.garyfarrellwinery.com/

https://www.facebook.com/Gary.Farrell.Winery/

707-473-2909 Concierge@GaryFarrellWinery.com

 

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.

Filed Under: Eve Bushman Tagged With: aroma, clone, covid, flavor, grand cru, grower, Pinot Noir, Russian River Valley, tasting notes, vineyard, wine and spirits, wine spectator, Wine tasting, winemaker

Bordeaux En Primeurs Week Canceled but Château Malescasse Maintains Efforts to Achieve High Standards

May 10, 2020 by evebushman

BORDEAUX, FRANCE (PRWEB) – Despite the cumulation of the COVID-19 pandemic and the cancelation of the En Primeurs Week, Château Malescasse is continuing to focus on producing wine that earned the estate a “Cru Bourgeois Exceptionnel” classification, propelling the domaine at the forefront of the Médoc’s most highly regarded properties.

The Crus Bourgeois du Médoc appellation announced a new three-tier classification system earlier this year and among 249 châteaux classified Crus Bourgeois, “Cru Bourgeois Exceptionnel” has only been awarded to 14 selected properties. The “Exceptionnel ” level of the new classification requires quality standards and sustainable practices and the following of strict guidelines with technical procedures applied to the vineyard, the harvest method, bottling and quality assurance. Furthermore, the promotion of the wines is evaluated; from the presentation of the site and tourism offerings to distribution and international activities.

Over the past seven years, Château Malescasse has undergone a revolution; with changes to processes in the vineyard, winemaking practices as well as marketing efforts which contributed to earning this elite classification.

“We couldn’t be more proud of this distinction, it is the result of many years of dedicated work and a strong team effort. It is an honor to be recognized as one of the top properties in the Médoc,” said Alban Cacaret, Managing Director of Château Malescasse.

The vineyards were restructured in terms of soil, rootstock, clone and planting density, to operate in the same vein as the neighbouring Grands Crus Classés. The sustainable farming practices now center around preserving the existing biodiversity, the overall natural state of the vineyard environment and optimizing energy usage. Yields have been reduced and a rigorous grape selection process has been implemented, with only 50% used in the blend of the premier wine, compared to 80% in previous years.

All of the winemaking practices are focused on preserving the pureness of the fruit and are overseen by wine consultant Stéphane Derenoncourt. A new wine cellar was created with small volume oak barrels and concrete vessels enabling harvests of single vineyard plots.

As part of the continuous efforts to create a better experience for visitors on the estate, Château Malescasse has been fully restored: the winery and the charterhouse have been fully revamped to form a living, welcoming experience, inspired by the history of the estate and the neoclassical style of the finest houses of the Médoc. The property organizes public and private events and has become a dynamic and unmissable spot on the Bordeaux wine trail. It attracts visitors from around the world, looking to experience refinement and the French art of living.

About Château Malescasse: Owned by Vignobles Austruy since 2012, Château Malescasse has been crafting its signature Bordeaux wines in the Haut-Médoc between Margaux and Saint-Julien since the early 19th century. It acquired and maintained the Cru Bourgeois status since 2003 before obtaining the Exceptionnel distinction earlier this year. The château and gardens cover over 1.5 acres surrounded by 100 acres of vineyards.

About the Crus Bourgeois du Médoc:
The Crus Bourgeois du Médoc form the largest family of Bordeaux crus from some of the most prestigious appellations of the Left Bank. This family brings together vineyards with widely differing profiles and terroirs that satisfy a drastic set of requirements. Thanks to its yearly blind selection process, the Crus Bourgeois du Médoc guarantees consumers a standard of quality for every bottle that proudly bears the “Cru Bourgeois” label.

Filed Under: Guests Tagged With: Bordeaux, bottling, bourgeois, chateau, clone, covid, estate, France, grand cru, grape, harvest, medoc, Oak, root, soil, sustainable, tour, vineyard, wine cellar, winemaking

Larkmead Vineyard Celebrates 125th Anniversary in Napa Valley

March 21, 2020 by evebushman

CALISTOGA, CALIF. (PRWEB) – Larkmead Vineyards (https://larkmead.com) is celebrating its 125th anniversary this year, a milestone rivaled by few wineries in the United States. Founded as a wine estate in the late 1800s, Larkmead is now under the stewardship of proprietors Cam Baker and Kate Solari Baker, who have overseen Larkmead’s elevation to a world-class estate winery over the last two decades. Larkmead produces some of the Napa Valley’s top rated Cabernet Sauvignon under the guidance of celebrated winemaker Dan Petroski.

Photo credit: Jimmy Hayes Photography

“As we reflect on 125 years of history, we are also thinking about the future. Our family has had the great fortune to act as stewards of this great estate since it was purchased by Kate’s parents, Larry and Polly Solari, in 1948 and we have a responsibility to protect and preserve it for posterity,” said Cam Baker. “That means honoring the estate’s remarkable history and achieving the highest quality wines for its future.”

As a longstanding bastion of research and supporter of the Napa Valley Agricultural Preserve, Larkmead is at the forefront of viticulture and climate research. In August 2019, Larkmead announced the establishment of a research block, dedicating three acres of the estate to be planted to several different grape varieties, clones, and rootstocks for trial purposes as Napa Valley’s climate changes. The three-acre plot will be planted to California heritage varieties including Chenin Blanc, Petite Sirah, and Zinfandel, alongside Mediterranean varieties such as Aglianico, Tempranillo, and Touriga Nacional.

This research endeavor is not the first to occur at Larkmead. In 1939, UC Davis professor and eminent grape geneticist, Dr. Harold P. Olmo, planted a clonal station at Larkmead with the purpose of understanding Cabernet Sauvignon and its place in Napa Valley’s terroir. In honor of the remarkable contributions Dr. Olmo made through his work at Larkmead and internationally, the Bakers made a recent gift to the UC Davis Library to fund the processing, cataloging, and digitization of the significant Dr. Harold Olmo Archival Collection at the UC Davis Library.

Through the spring of 2020, Larkmead will be launching a number of initiatives celebrating the anniversary, both at the winery and in markets across the US. At the winery, Larkmead will showcase the estate’s history through an exhibit of images and objects from significant milestones, open to guests with tasting appointments. Larkmead will also host a series of tasting events in several national markets and at the winery, by invitation.

A History Spanning Across Three Centuries

Larkmead was named by Lillie Hitchcock Coit, whose father, Dr. Charles M. Hitchcock, purchased 1,000 acres in Napa Valley in 1873 and subsequently gave a portion of the property to Lillie. Having spent the Civil War years in Paris, Lillie developed a bohemian lifestyle, and her home at Larkmead soon became a haven for famous artists, poets, and writers of her day.

A winery at Larkmead was leased by F. Salmina & Co. in 1895, now considered the year of Larkmead’s founding as a wine estate. In 1906, the Salmina family built a new winery and by 1915, Larkmead was winning awards at the Panama-Pacific International Exposition, also known as the World’s Fair in San Francisco.

Prohibition brought Larkmead’s winemaking to a halt in 1920, but the Salmina family sustained their business by obtaining a license to produce sacramental wine, allowing production to continue. Following repeal in 1933, Larkmead was ready to sell wine by January 1934. In 1939, just after the start of World War II, Larkmead debuted their 1937 vintage wine – the first Larkmead wine to be sold under a vintage date. That same year, Larkmead wines were featured at a lunch with President Franklin D. Roosevelt on Treasure Island in San Francisco. More importantly for the future of Napa Valley and the American wine industry, Dr. Olmo – one of the 20th century’s most influential viticulturists – planted a clonal station at the Larkmead estate. In the 1940s, he developed the widely-planted Cabernet Sauvignon clone FPS 02. Commonly known as the “Oakville selection,” this clone was fundamental in establishing Cabernet Sauvignon as Napa Valley and California’s signature grape variety.

In 1948, Larry Solari, Manager of the Wine Grower’s Guild marketing collective, and his wife, Polly, purchased the Larkmead estate, marking the beginning of the Solari family stewardship. The Solari’s began a long tenure selling estate fruit to Napa Valley’s top wine producers and later wine under the name “Larkmead Vineyards.” During this period, Larry also served as President of United Vintners, which owned Italian Swiss Colony, Inglenook, and Beaulieu Vineyard.

Larkmead transitioned to the ownership of Cam and Kate in 1993, and they began the significant replanting of the entire vineyard property to the highest quality Bordeaux varietals that continues today.

“We knew that our vineyard produced some of the best fruit in Napa Valley, and we wanted Larkmead to be the great Napa Valley estate that it was destined to be,” said Kate Solari Baker. “Our first release in the new era was the 1995 vintage, and Larkmead is now producing the highest quality wines in the Napa Valley which will continue to get even better.”

Committed to Larkmead being a world-renowned wine estate, in 2005 Cam and Kate built the first phase of a new state-of-the-art winery on the property so that each vineyard block could have its own dedicated vinification tank. The production facility and a farmhouse-style hospitality building were designed by renowned architect and family friend, Howard Backen. In April 2006, a new tasting room opened to the public, and in 2013, the facility was expanded to enhance micro-lot fermentation and barrel aging. Under the direction of winemaker Dan Petroski, named 2017 Winemaker of the Year by the San Francisco Chronicle, Larkmead’s wines have achieved numerous accolades, fulfilling the promise of this historic estate, and the best is yet to come.

For more information about Larkmead Vineyards, please visit https://larkmead.com/.
Follow Larkmead on Instagram via @larkmead_vineyards, Facebook via @larkmeadvineyards, or Twitter via @Larkmead.

Filed Under: Guests Tagged With: Bordeaux, cabernet sauvignon, calistoga, Chenin Blanc, climate, clone, estate, grape, Napa Valley, Petite Sirah, Tempranillo, terroir, UC Davis, united states, variety, vineyards, vintner, viticulture, wine education, Wine tasting, winemaker, wineries, winery, Zinfandel

Larkmead Vineyards to Plant Viticultural Research Block in Napa Valley

September 21, 2019 by evebushman

CALISTOGA, CALIFORNIA (PRWEB) – Larkmead Vineyards, celebrating its 125th anniversary in 2020, announced today the planting of a Research Block in preparation for the next 125 years of Napa Valley viticulture. The Research Block will be located at the Larkmead estate in Calistoga and will host several different grape varieties, clones, and rootstocks for trial purposes as Napa Valley’s climate changes.

Founded in 1895, Larkmead has a long history of research and clonal trials. Dr. Harold Olmo of UC Davis, one of the most influential viticulturists of the 20th century, established a clonal station at the Larkmead estate in the 1940s, where he developed the widely-planted Cabernet Sauvignon clone FPS 02. Commonly known as the “Oakville selection,” this clone was fundamental in establishing Cabernet Sauvignon as California’s signature grape variety. However, with the reality of onset climate change, Larkmead is preparing for the future of viticulture by dedicating three acres of their 110-acre estate to plant grape varieties that could be better suited to increasing average temperatures.

“As stewards of this incredible estate, it is our responsibility to protect the land and preserve its ability to produce quality wines for future generations,” said proprietor Cam Baker. “Today we continue to grow some of the best Cabernet Sauvignon in Napa Valley, but we are also preparing for tomorrow by establishing a Research Block on the estate.” The Research Block is being spearheaded by lauded winemaker Dan Petroski and viticulturist Kelly Maher, and will be supervised by vineyard manager Nabor Camarena. The three-acre plot will be planted to multiple heritage varieties including Chenin Blanc, Petite Sirah and Zinfandel, alongside new world, Mediterranean varieties such as Aglianico, Tempranillo, and Touriga Nacional.

Winemaker Dan Petroski commented, “Climate change is very real and already affects vintners around the world. The fact is, Cabernet Sauvignon may no longer be well-suited to Napa Valley’s climate in twenty to thirty years. As one of the world’s top wine regions, we need to research and plan for inevitable warmer temperatures.
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Napa Valley will continue to lead the way in research and sustainability and we are carrying on the legacy of experimentation and trial here at Larkmead.”

With its long and rich history, Larkmead has played a fundamental role in the transformation of Napa Valley into one of the preeminent wine regions in the world. First established in 1895, Larkmead Vineyards has been in the hands of the same family since 1948. Current proprietors Cam Baker and Kate Solari Baker have worked in recent years to fine-tune Larkmead’s viticultural and cellar techniques to most accurately express the vineyard’s voice. Winemaker Dan Petroski captures the nuance and complexity of the 110-acre site by vinifying small lots according to clonal selection and soil type. Petroski was named the San Francisco Chronicle’s Winemaker of the Year in 2017.

The Research Block is Larkmead’s next step in the estate’s commitment to sustainable agriculture and biodiversity.
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“In order to determine the best path forward for the future and for our unique climate and terroir, we need to continue to experiment,” said Viticulturist Kelly Maher. We’re planning on testing different varieties, rootstocks, cover crops, and more. The goal is to have more biodiversity and climate resilient vineyards while continuing to produce better and better wines.”

Beyond the Research Block, Larkmead will continue to lead the conversation surrounding climate change and its effects on the global wine industry through a series of events at the estate. Hosted by winemaker Dan Petroski, these “Salons at Larkmead” are discussion-based forums for fellow winemakers, industry leaders, and journalists shaping the narrative on climate change and wine.

About Larkmead – https://www.larkmead.com/
The historic Larkmead estate is one of the oldest family-owned establishments in Napa Valley. Originally founded in 1895, Larkmead is now under the stewardship of proprietors Cam Baker and Kate Solari Baker. Kate’s parents, Larry and Polly Solari, purchased Larkmead in 1948. Kate spent her childhood in the valley, exploring a bygone Napa dominated by prune and walnut orchards, hayfields, cattle ranches, and acres of empty fields. Her parents were aware of Larkmead’s storied past, and sought to honor its legacy, a philosophy they passed down to Kate and her husband. The Bakers have been the dynamic force behind Larkmead’s transformation from a historic vineyard into a world-renowned wine estate. During the first 10 years of their ownership, they directed a complete replanting of the property, tailoring the selection of varieties, clones, and rootstock to suit the special characteristics of each individual block. In 2005, they built the first phase of a state-of-the-art winery on the property so that each vineyard block could have its own dedicated vinification tank. Designed by architect Howard Backen, an old family friend, the farmhouse and production facility are both classic and comfortable, providing a place for peaceful reflection away from a busy and demanding world. These days, Cam and Kate’s children and grandchildren are often found at the estate, continuing the family tradition at Larkmead into its fourth generation.

Filed Under: Guests Tagged With: cabernet sauvignon, California, calistoga, cellar, Chenin Blanc, climate, clone, grape, Napa Valley, Petite Sirah, roots, Tempranillo, variety, vineyards, viticulture, winemaker, Zinfandel

The Circuitous Path from Network News to Fine Wine, by Tim Ortman (Part Four, Conclusion)

June 28, 2018 by evebushman

In the wine business, there are many qualifications and titles that project accomplishment, and numerous organizations that offer the necessary education and testing. Sommelier had a nice ring to it, so I decide to enter the gauntlet that is the Court of Master Sommeliers, having no idea what lay ahead. I learned there are 4 levels to that program: 1) Introductory, 2) Certified, 3) Advanced, and 4) Master. The mentoring from which I so benefitted during my news days would be mandatory if I hoped to survive this brave new world.

background-badges-1500x844Fortunately, the wine world isn’t just full of wine snobs. There are countless educated people in the wine business who genuinely enjoy sharing their knowledge with others. I quickly hitched my wagon to a friend who was studying to become a Master Sommelier with the Court of Masters. His level of study was fare more intense that mine, but he was happy to have me tag along and join his tasting group, an integral component to unlocking the secrets of ‘blind tasting’. Concealing a wine’s identity and trying to determine its origin and age solely by what’s in the glass is a daunting task. But, with the right methodology (the Court of Masters’ methodology) and plenty of practice, it can be mastered.

However, for someone who had never worked in a restaurant, the Court’s required service component would be far more frightening for me. Luckily, the same gracious tutor also offered to mentor me on what would be expected for the exam’s nerve-racking service component.

In addition to the blind tasting and service elements, as with most tests, there would be a written portion. The course syllabus’ suggesting reading listed about 20 scholarly wine publications written by renowned wine authors, each of them encyclopedic in size. Unlike the group tastings, this would be independent study. But where in the world would I find the time to read through tens of thousands of pages on the world’s wine types, regions, clones, soils, maps, graphs, and history, not to mention myriad different grape-growing and wine-making practices?

During my previous decades in news coverage, I had tried to understand the elusive path towards middle-Eastern peace. That path looked far easier than the Sommelier track, which I was contemplating.
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Through the course of the next year, and after numerous blind tastings, early morning map studies, and a crash course in wine service, I somehow survived the first two levels of the Court of Master Sommeliers to become an official Certified Sommelier. Both the process and the achievement were a confidence-builder in my new profession. Whether with clients or colleagues, I could more freely and comfortably discuss all things wine-related. Additionally, that confidence opened up doors. Job opportunities appeared and introductions were made to collectors and vintners. I worked with a Paso Robles winemaker to produce two vintages of my own wine; Cab2, a blend of Cabernet Franc and Cabernet Sauvignon. It was an enlightening and successful endeavor but the long-distance relationship proved too challenging. I began attending casual wine groups with friends. Eventually, I was invited to join and inducted into the esteemed Confrèrie des Chevaliers du Tastevin. Regardless of how lofty or pedestrian the group may be, the goal is to enjoy fine wine with good friends… which always pairs nicely with any wine.

While my passion for wine became a full-time focus, professionally, I carved out a comfortable niche consulting for restaurants on a part-time basis, sharing my knowledge when needed. This allowed for an occasional return to journalism, producing interesting projects, also on a part-time basis. I was able to simultaneously pursue my two interests; wine and journalism.With two part-time pursuits, I could devote attention towards writing a memoir about those halcyon days spent abroad. As that rough manuscript became a finished book, I reflected on my earlier journeys. And, it became apparent that two different seeds had been planted at the same time. My young journalistic roots had grown intertwined with a budding love of wine. It would be a long and fruitful evolution that would last a lifetime.
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Tim Ortman is an Emmy Award-winning cameraman and producer and author of the new book, Newsreal: A View Through the Lens When… He is a certified Sommelier and member of La Confrérie des Chevaliers du Tastevin. Connect with him on Facebook, @TimOrtmanWriter.

Filed Under: Guests Tagged With: blind tasting, clone, master sommelier, Paso Robles, restaurant, soil, sommelier, tasting, vintner, wine education, wine writer, winemaker, winemaking

Caliza Winery Celebrates 10 Years with a Look to the Future

March 8, 2018 by evebushman

Paso Robles, Calif. – Celebrating 10-years of crafting estate-grown, sustainably-farmed Rhone wines, and already looking to the next 10-years is Caliza Winery. Situated in the heart of Paso Robles wine country, the small, family-owned and operated winery has big dreams for what the future holds. Including new vineyard plantings, hospitality space and a winery on their estate property just off Highway 46 West.

​26231919_1777824832230464_5186458321869001195_oNestled into the rolling hills of the Paso Robles’ AVA Willow Creek District, Caliza has become known for crafting wine with a purpose and control from vine to glass. Hands on from day one, husband and wife team, Carl and Pam Bowker don’t plan to change that aspect one bit. In fact, they look forward to bringing on new staff who, alongside the Bowkers, will welcome guests to share the wines, history and vision of Caliza Winery.

“Learning about the viticulture and winemaking process had become a passion of mine through the years and it became extra serious after a trip to Europe,” said Carl Bowker, co-owner/winemaker of Caliza Winery. “When we discovered the diverse soils, vast microclimates, and most of all the welcoming community of Paso Robles, we knew this was the place where we would start our next adventure and ultimately Caliza.”

Pam and Carl Bowker happened upon Paso Robles in 2002 as they traveled down Highway 101 towards San Diego. After a night’s rest followed by breakfast at the charming circular counter of the Paso Inn the couple was hooked. After much research, many more trips to Paso Robles, the Bowker’s purchased their first property in December of 2003. Followed by a 2004 purchase of land that is now home to the current 20-acre vineyard and tasting room site. Then, in 2006 things started to become very real as they planted their vineyard. Two years later, in late November of 2008, the doors to the Caliza tasting room opened.

Looking to the next 10 years, one main goal and vision the Bowkers have is to build. The process has begun with drafted plans that include building a new hospitality space for enhanced wine tasting and guest experiences along with construction of a winery adjacent to the current and future tasting room. Additionally, the plans include a chef’s kitchen that will allow the Bowkers to host wine dinners, provide food and wine pairing opportunities and a space to host a variety of wine club gatherings.

“We feel that being able to show guests the whole process, from vine to glass, allows them to truly understand the passion we have for crafting wines here in Paso Robles,” notes Pam Bowker, co-owner of Caliza Winery. “It has been our dream to have both of these buildings on our estate-property from day one, and we truly see this vision coming to life in the near future.”

Crafting wine in a new on-site building is only one goal the Bowkers plan to achieve within the next 10 years. The duo is also anticipating the expansion of their current 20-acre vineyard planting and possibly even add new acreage down the line. The new plantings will allow Caliza to grow their current wine production in order to meet a growing demand for current and future customers. Plus, when they plant, the Bowkers plan to add different wine grape varieties and clones (other than what is already planted) that will allow Carl to make new wines and unique blends to compliment the current Caliza portfolio.

“We are blessed with the ability to have our own property to experiment with new plantings, clones and trellising designs,” says Carl Bowker, co-owner/winemaker of Caliza Winery. “Plus, that is sort of what this whole winemaking thing is about; experimenting, taking a risk and enjoying the process along the way.”

In celebration of Caliza’s 10-year milestone, the Paso Robles winery will host a variety of events at the tasting room, the winery and even on the road throughout California. For a complete list of exciting events and celebrations head to calizawinery.com.

To get to know the small family-owned winery team and wines, visit Caliza Winery at their Tasting Room located off Anderson Road within the Willow Creek District of Paso Robles wine country Friday through Sunday from 11:00 a.m. to 4:00 p.m. Guests looking for a private tasting or a focused wine experience may do so by booking in advance.

“To hit this milestone and to say we are thrilled is an understatement,” mentioned Carl Bowker, co-owner/winemaker of Caliza Winery. “We are filled with much gratitude for the support from the Paso Robles community, our loyal wine club members and anyone who buys Caliza wines.”

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About Caliza Winery

Sharing a love for both wine and the Paso Robles wine region, husband and wife team, Pam and Carl Bowker, invite you to visit Caliza to taste a true dedication to estate-grown, sustainably-farmed Rhone wines and unique blends. Celebrating 10 years in 2018, Caliza’s 20-acre estate vineyard lies within the rolling hills of the Paso Robles AVA Willow Creek District. The Bowkers oversee all aspects of viticulture allowing them to meticulously control the winemaking process from vine to glass. Their small-lot wines are beautiful representations of the Paso Robles AVA – bold, expressive, elegant. Open Friday – Sunday, Caliza also offers focused tastings and appointments with advance reservations. To learn more visit calizawinery.com

Visit the Tasting Room

2570 Anderson Road

Paso Robles, CA 93446

 

Tasting Room Hours

Friday – Sunday: 11:00 a.m. to 4:30 p.m.

Monday – Thursday: by appointment

 

Get Social With Caliza

facebook.com/calizawinery

instagram.com/calizawinery

10-Year Hashtag: #CALIZA10

Filed Under: Guests Tagged With: ava, blend, California, chef, climate, clone, europe, food pairing, kitchen, Paso Robles, Rhone, sustainable, tasting room, variety, vineyard, viticulture, willow creek, wine club, wine dinner, wine glass, wine pairing, Wine tasting, winemaker, winery

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