Eve's Wine 101

Coalition Whiskey Introduces the First 100% Rye Whiskey Finished in Bordeaux Wine Barrels

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NEW YORK (PRWEB) – A fascinating intersection of traditional hand-crafted American Whiskey and world-renowned French wines is on the horizon with the release of Coalition Whiskey – the first 100% Rye Whiskey finished in hand-selected Bordeaux wine barrels. Coalition Kentucky Straight Rye Whiskey comes in three separate expressions: Finished in Margaux Barriques (barrels), Pauillac Barriques, and Sauternes Barriques. For those wanting to taste where it all started, Coalition uniquely also offers the original base 100% Rye Whiskey at barrel proof. All expressions became available in the U.S. in January.

Coalition Whiskey is a new brand started by three whiskey fans who form the actual “Coalition:” Leonid Yangarber, former CEO of Russian Standard Vodka USA; Steve Thompson, owner of Kentucky Artisan Distillery; and Ludwig Vanneron, a 20+ year veteran winemaker and global wine consultant. Together, they envisioned a new frontier for the industry using their collective skills to reimagine and elevate super premium whiskey.

The 100% Rye Whiskey in Coalition Whiskey heralds from Kentucky Artisan Distillery in Crestwood, KY. It is created utilizing time-honored, true handcrafting techniques, including zero automation and an all-copper pot still dating back to pre-Prohibition. Attention to detail is paramount at each step in creating the blend of five-year-old Rye Whiskies, including selecting the rye grain from just one mile away from the distillery.

“A 100% Rye Whiskey is a true rarity in the industry,” said Thompson. “While most rye whiskies use malted barley or added corn, Coalition Whiskey is made completely from rye. It’s a more expensive way to go, but there was truly no other way to create that truly deep, rich and spicy flavor we knew would be the ideal match for our velvety Bordeaux wine barrel finishing.”

Vanneron manages the time-consuming process of carefully hand-selecting each wine barrel used for Coalition Whiskey. With his deep relationships with local Bordeaux wine chateaus and cooperages, he knows exactly where to go looking for only the finest barrels. Extensive visual and, more importantly, smell inspections are required to unearth just the right Margaux and Pauillac red wine (Cabernet Sauvignon/Merlot) and Sauternes white sweet/dessert wine (Semillon/Sauvignon Blanc) barrels.

“It took the inspection of nearly 150 barrels just to find the perfect 25 we are using to finish our Rye Whiskey,” said Vanneron. “You have to first start with the best, most voluptuous wines from the finest chateaus in all of France to get the best possible barrels for Coalition Whiskey. Following up to nine months of finishing, each barrel from the separate Bordeaux wine appellations enhances the whiskey in a different, intriguing way.”

Coalition Kentucky Straight Rye Whiskey Finished in Margaux Barriques (90.8 proof) features delicate and gentle flavors of red fruit and floral aromas. Coalition Kentucky Straight Rye Whiskey Finished in Pauillac Barriques (92.6 proof) delivers rich flavors of black fruit and spice, with an exceptionally long tail. Coalition Kentucky Straight Rye Whiskey Finished in Sauternes Barriques (94.2 proof) captures rounded, velvety flavors of dried fruit and honey with an engaging sweet spice.

“Our goal with Coalition Whiskey is to coax even more flavor out of our 100% Rye Whiskey,” said Yangarber. “A keen understanding of the science behind Rye Whiskey served as the foundation for this grand experiment. From there, we could use our deep wine knowledge to pick just the perfect Bordeaux wine barrels to gently enhance the handcrafted whiskey. This is a deep, rich Rye Whiskey like you have never before tasted.”

The original, base Rye Whiskey is also offered to whiskey aficionados at full barrel strength (108.8 proof), allowing for side-by-side sampling to clearly identify how each Bordeaux barrel enhances the base spirit.

Coalition Whiskey comes packaged in an Art Deco-inspired ridged glass bottle echoing the cut crystal decanters made famous during the 1920s – Rye Whiskey’s heyday. It is crowned with a glass domed closure and accentuated with 18k gold accents, providing a hint to the precious liquid contained within.

Each Coalition Whiskey barrel finished expression retails at $90 MSRP. The barrel-proof whiskey retails at $130 MSRP. Coalition Whiskey can be found at fine whiskey stores in New York, New Jersey, California, Florida, Kentucky, Illinois and Colorado, as well as online at https://www.coalitionwhiskey.com. The company plans to explore additional barrel finishes in the near future.

Follow Coalition Whiskey on Instagram and Facebook.

About Coalition Whiskey
Coalition Whiskey was created when three whiskey fans had a radical thought: what if we found the absolute best wine barrels from world-renowned chateaus in Bordeaux – arguably the most famous wine region on the planet – and used them to draw even more flavor out of their favorite brown spirit. The result is Coalition Kentucky Straight Rye Whiskey Finished in Margaux Barriques, Pauillac Barriques and Sauternes Barriques. The “Coalition” is Leonid Yangarber, former CEO of Russian Standard Vodka USA; Steve Thompson, owner of Kentucky Artisan Distillers; and Ludwig Vanneron, a 20+ year veteran winemaker and global wine consultant. Together, they envisioned a new frontier for the industry using their collective skills to reimagine and elevate whiskey.

Vintage Eve Circa Dec 2018: Scotland Part Three – Speyside Whisky

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By now, if you’ve read parts one and two, I’ve left you pretty high and dry on the whisky portion of our recent trip to Scotland. But if you have made it this far your interest in visiting Scotland is at its peak, so here is your reward. We visited four whisky distilleries, toured and learned about a cooperage (some of our Kentucky bourbon staves are constructed into whisky barrels) and a whisky shop that only sells hard-to-find bottles. We also, thanks to Al from Rabbie’s touring company, took in some lovely views of endless green rolling hills, ancient cathedrals, grazing cows, goats and lambs, hiked up to waterfalls and saw the same famous arched bridge over the Glenlivet river that is depicted on the Glenlivet label. (Note: All sections that quote Rabbie’s will be in italics.)

My favorite people pic from our trips as these are the folks we traveled with, great bunch!

Day 1: Into the Highlands

Going north from Edinburgh we would enter the Highlands. We’ll stop at the historic village of Dunkeld for a short forest walk to see the waterfalls. Afterwards, we’ll lead to Pitlochry for lunch and to our first distillery visit at Dalwhinnie. This is the highest distillery in Scotland and the closest to the source of the River Spey. From Dalwhinnie we follow the river north through the Cairngorm National Park to the small town of Grantown on Spey.

The quick walk to see the waterfalls was well worth it. We couldn’t make out the salmon that had chosen to fight their way over rocks and rushing water, but we could see lots of foam from the water’s activity. It would be the first of many stops that took our breath away, and the first where we all – our fellow travellers hailed from England, Switzerland, Sweden and Australia – appreciated what we were able to take back in our memories.

Our first stop was at Dalwhinnie. Like all the distilleries there was a small fee for the tour and tasting, about $10, and another fee to upgrade your tasting to include more. We upgraded at each stop, who knew when we might be back? Of note: we met people that were driving themselves, for these guests the gift shops sold kits with small sealable bottles so you could take your tastes home with you. Unlike wine tasting (whisky is much stronger) there is no way you can taste and drive responsibly. And doing more than two distilleries a day seemed to be a bit too much for all of us in the tour. We were thrilled to have an experienced driver to mange the windy roads!

Our distillery guide at Dalwhinnie gave us our first of four lessons on how whisky is distilled. This part was not so interesting to me as I’m versed in it, and I’d have to say by our second distillery our entire group had also grown weary of it. My only comment would be that, like Napa Valley, the distilleries will probably learn to change it up at bit. The little bit of variation between how the distillers worked, or how large/old they were proved to be of enough interest to hold our attention until we were offered our tastes at the end. At Dalwhinnie we were given different flavored chocolates to pair with the whisky. It was a nice touch. However, again for me, I prefer to judge a spirit without food. So I went through each, preferring a nice 25 year old, then returned to enjoy with some of the chocolates.

Day 2: Exploring Scotland’s Most Famous Whisky Region

We’ll spend the entire day exploring Scotland’s most famous whisky region. After a scenic drive toward the coast our first stop is the family-owned Benromach Distillery for a personalized tour…then a lesson and tour at the

Speyside Cooperage. Later that afternoon we visited Cardhu Distillery, which produces the most important whisky in Johnnie Walker Black Label. 

On day two we toured Benromach. What was interesting here for me was learning that the distillery began business in 1898 and had later shuttered, in my own lifetime, for at least a decade. When they re-opened, everything was still of use. And you know I asked what happened to the whisky that had been aging when they closed: still of use as well, just a lot older, rarer and more valuable. At the tasting we had a very lightly colored organic, peated and a classic 10 year old Spey. The peated stole my heart, and it was distilled in 2008 and bottled in 2017.

The Speyside Cooperage was fascinating, even though we went into it thinking, “What, no whisky?” Watching these men, both young and old, continuously slinging large hammers and rolling barrels as if they were just small weights, was kind of mesmerizing. We learned that they are paid per piece – and only if the barrel passed rigorous testing. I found myself drawn to a redheaded man that Just Never Quit. I didn’t count up how many barrels he seemed to be working on but the work never ended. We also learned that they make a good salary, often owning more than one nice car. And when it was time to retire – there was one older gentlemen – it was up to them to decide when. The older man didn’t complete as many barrels as his young counterparts, but it was a lifestyle he knew and wasn’t ready to leave behind. Pretty interesting.

At Cardhu we finished up our tour with a blind tasting of several whiskies. They called it the “Guess Dhu” Tasting. Our glasses were tinted blue so the amount of coloring – that comes from the smoked bourbon barrels that could have held anything but usually Bourbon to Sherry – was hidden. Our guide gave us some of the tasting notes for each, and then we were to try and match what we tasted with the correct bottle. Completely daunted by the task we all just dove in, made some notes, and lo and behold one of the young men from Sweden, who said he was the least experienced with whisky, was able to identify them ALL. Usually there isn’t a winner in every tour, it was actually quite rare to have a winner, and his photo was quickly snapped to share on a spot in the tasting room wall with photos of the other winners. It was quite exciting. As far as the tasting, I enjoyed them all, but I bought the one that was on special that month, the Amber Rock.

Day 3: Glenlivet & Balmoral Castle

On this final day of the tour we’ll take you through the beautiful Cairngorm Mountains as we make our way back to Edinburgh. In the morning we’ll explore Glenlivet, which is not just a distillery but also home to a beautiful glen that features great walks and abundant wildlife. Later on we pass by famous Balmoral Castle and stop in the village of Braemar in the heart of the National Park. From here the route takes us south over Scotland’s highest mountain pass and then through Perthshire before our arrival Edinburgh.

The idea of visiting one of the largest and well known distilleries in Scotland, (rivaled by Glenfiddich and now both being nudged out by The Macallan) was very exciting for the group. We were also told that Glenlivet was very generous with their pours. Yehaw, day three, Our Last Day, would start with a bang!

We ended up in a large room, with a lovely table filled with trays of whisky to be tasted. Embarrassed to say that I don’t recall the exact whiskies we tried, guessing it was 12, 18 and 25 year olds, but you know that point where you are so happy to be where you are, knowing it’s the last day you’re going to be there, that you just want to savor it? Yep, that was us. But, we weren’t done.

Al had made some calls after making good time on the roads, and lucky for us, the Whisky Castle in Tomintoul would see our party that afternoon. Al told us that they are very generous with their pours, and carried only the most rare and hard to find bottles. Everyone in our party tasted, and I believe everyone in our party bought at least one bottle. (I did take their business card with me as they do a good amount of shipping – but at press time not to the U.S!) And we took a bottle home that day too: The “Peated Malt” Old Ballantruan that we’ve since enjoyed at home.

Within days of our return home I took to Google to look for whisky events next summer to attend. I have my eyes already focused on this one: The Spirit of Speyside, hope to see you in Scotland soon!

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.

37th Annual Santa Barbara Vintners Festival Returns to Santa Maria Valley

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SANTA BARBARA, CA – 2019 – The Santa Barbara Vintners Festival, now in its 37th year, stands out in a world awash in wine festivals. Not only is it one of the largest wine festivals in Southern California, but it is often the actual winemaker or winery owner who is pouring for the public. Slated for May 4, 2019 at Rancho Sisquoc Winery, this festival sets itself apart as the wine festival put on by winemakers for wine lovers.

Novice and experienced oenophiles alike get the opportunity to ask their wine related questions during the weekend’s signature Festival Grand Tasting. Held the afternoon of May 4th, at majestic Rancho Sisquoc, the Festival Grand Tasting features over 70 wineries, many pouring newly released wines. Local food purveyors, live music, culinary and wine demonstrations, and a silent auction are a perfect pairing with the wine.

The Santa Barbara Vintners Festival allows wine lovers to taste over 70 varietals grown locally. No other wine festival in the world offers the opportunity to experience more local grapes. Santa Barbara is blessed with such great diversity because of its unique geography which includes a transverse valley. This east-west valley creates a quilt of micro-climates in the area, allowing for the wide range of grapes that thrive.

Drawing on the wealth of wine knowledge represented at the Festival, guests will get a behind-the-scenes look at how wine is made. There will be museum-like displays providing insight into the winemaking world, from watching a cooper make barrels, to seeing how wine actually gets in the bottle, to barrel-tasting at the winery itself.
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During the weekend of the Festival, the Vintners Visa is also available. This $50 Wine Country Tasting Pass allows guests to pick tastings at 12 wineries in the county with over 40 wineries to choose from during the May 2-6, 2019 window. This pass is the most robust tasting ticket offered all year.

Several ticket options are available for the Santa Barbara Vintners Festival. Early Entry VIP access ($100), which allows holders access to the Festival Grand Tasting an hour before it opens to the public, General Admission ($75), Locals Only ($60) and Designated Drivers and Under 21 ($25).

This year the Festival returns to Santa Maria’s Rancho Sisquoc Winery, the beloved site of past Festivals. The winery is part of a 37,000 acre cattle ranch and farm purchased in 1952 by Mr. and Mrs. James Flood, who still own the property today. The ranch is part of an 1852 Mexican land grant and the Chumash Indians called this area “Sisquoc,” which meant “gathering place.” Today, Rancho Sisquoc remains a gathering place, this time for wine lovers.

The northern region of the Santa Barbara County, Santa Maria Valley, is renowned for world-class Pinot Noir, Chardonnay and Syrah. The area boasts 34 tasting rooms, six unique AVAs, 13 beaches, and a growing selection of local breweries, all within a beautiful 30-minute drive. If you are looking for sand dunes, hiking trails, horseback riding, cycling, and authentic Santa Maria Style barbecue, you’ll find all in Santa Maria Valley. Santa Maria Valley is the perfect home base to eat, drink and do more for less. Guests who are staying at any Santa Maria Valley hotel receive a special pass that include tastings at Santa Maria Valley area tasting rooms.

Tickets for the festival are available online now, visit www.sbvintnersweekend.com for more information.

SANTA BARBARA VINTNERS

The Santa Barbara Vintners (Santa Barbara County Vintners Association) is a non- profit 501 (c) 6 organization founded in 1983 to support and promote Santa Barbara County as a world-class, authentic wine producing and wine grape growing region. The Association includes winery members whose annual production is at least 75% Santa Barbara County (or sub-AVA) labeled, winery associates, vineyards, vineyard management companies, hospitality, and industry associate members. The Association produces festivals and wine country weekends; educational seminars and tastings; provides information to consumers, trade, and media; and advocates for the Santa Barbara County wine and grape industry. www.sbcountywines.com

Vintage Eve 9/2014: Planning For Healdsburg and Napa

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I’ll be heading out to Healdsburg for the first time since 2008 soon, and in planning the trip I looked for wineries that friends had recommended and/or I liked their wines already – but have never visited before. I don’t post when I’m actually away, so this article is a precursor to the fun I will be having…later…and then I will do a post-trip story.

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Photo: Seguin Moreau Napa Cooperage Facebook page.

Day One would start with a sit-down tasting at Ramey Wine Cellars in Healdsburg. In perusing their Facebook page I learned that they harvested nearly 60 tons of Napa Cabernet in what might have been “possibly the most condensed harvest in many years…”

They also shared that their 2011 Pedregal Vineyard was given 92 points from Wine Spectator’s James Laube.

Not sure what we will be trying in the tasting room, but I see current wines include Chardonnay, Pinot Noir, Claret, Cabernet Sauvignon, Cabernet Franc and Syrah. Sounds good to me.

Eight minutes down the road we will then be at Mazzocco Sonoma Vineyards and Winery where we will meet and lunch with winemaker Antoine Favero, and then enjoy a private barrel tasting. Their website shows four Wine Spectator award winners for their 2010 Zinfandels: 91 points for Maple, 91 points for Pony Reserve, 91 points for Sullivan and 90 points for Warm Springs.

According to their Facebook page the 2013 Sauvignon Blanc was chosen for the United States Diplomacy Center’s groundbreaking event. Looking forward to trying whatever is offered here.

Next we will venture to visit Seghesio Family Vineyards where we will be checking in at the bar and then meeting with Tony Sciullo, the VIP liaison. Their last Facebook update showed that harvest for them started in late August, “Pinot Grigio was the first to come in, with some Zinfandel from Cloverdale not far behind.”

I became a fan of Seghesio when one of their Zins made Wine Spectator’s wine of the year. Their 2011 Old Vine Zinfandel received 92 points…looking forward to sampling.

The last winery to see on our first day will be Mauritson Family Winery, five minutes away from Seghesio. The winemaker Clay Mauritson, or his wife Carrie, will be hosting our tour and tasting. They show three small children, “future winemakers”, with Clay in several photos of the winery on their Facebook page, I’m hoping we will get a sighting of these cuties!

The website of Mauritson label wines include Sauvignon Blanc, Chardonnay, Rose, Zinfandel and Cabernet Sauvignon. The Rockpile labels include lots of Zinfandels, Petite Sirah, Syrah, Malbec and Cabernet Franc. Can’t wait to review!

That will pretty much end our first day. If you have a reasonably priced suggestion for dinner let me know: Eve@EveWine101.com

Leaving Healdsburg, Day Two will begin at Rocca Family Vineyards in Napa Valley. You read about Rocca recently on Eve’s Wine 101 as they had obtained the title of “Napa Valley Organic Winery of The Year.” We will be meeting with Sales Director John Taylor for our tasting. There seems to be plenty of Estate Cabernet Sauvignon, Merlot, Syrah and red blends for us to try! And according to their Facebook page they are currently crushing Merlot.

From Rocca we will probably venture over to Dean and Deluca for lunch supplies and then make a dash for Darioush Winery on Silverado Trail. We have been scheduled for a “Tableside Portfolio Tasting” via concierge Jenna Kennedy.

The Darioush Facebook page reported that they were “safe and sound” after the recent earthquake. Their damage was minimal but they were without power and were closed for one day. Their website promised current releases of Cabernet Sauvignon, Shiraz, Cabernet Franc, Merlot, Pinot Noir, Sauvignon Blanc, Chardonnay, Viognier. Shiraz blend and a late harvest Semillon Sauvignon Blanc.

ZD Wines may be our last trip of this day unless we hit someone up near 4pm…if we have the energy. There are beautiful photos of grape clusters on their Facebook page, as well as a bottle of their 45th anniversary Chardonnay. Besides maybe trying that one, we look forward to sipping their Reserve Chardonnay, Pinot Noir, Cabernet Sauvignon…and more.

Bright and early on Day Three we have a special treat, a tour of the Seguin Moreau Napa Cooperage. There will be no swirling and tasting, but there will be aromas! Hoping to see some toasting, bending and whatever else they have in store for us. Earlier this month they showed a cool photo of a barrel being toasted on their Facebook page.

First-Generation Wine Industry Scholars Awarded $150,000

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Rohnert Park, California – The Wine Business Institute (WBI) at Sonoma State University (SSU) has announced the first group of 15 students to receive individual $10,000 scholarships as part of the Wine Industry Scholars Program (WISP), a collaboration between the School of Business and Economics and SSU’s Educational Opportunity Program (EOP), dedicated to supporting the access, retention, and graduation of first-generation students from economically and socially disadvantaged backgrounds.
The new scholarship program is designed to provide first generation children from families of vineyard and winery workers access and support services through higher education. The group of scholars was recognized during a luncheon ceremony on November 13, 2017, including guests from the Wine Business Institute Board of Directors and EOP Academic Advisors, where students and donors were able to meet and connect.
WISP
Adriana Avalos (pictured far left) and Rosa Zuniga (pictured second from right)
with other members of the group of 15 WISP scholarship recipients.
“Being a Wine Industry Scholar means that I can keep furthering my education. I will be able to achieve my goal of getting my Master in Student Affairs without having to worry about finances as much. Through the Wine Industry Scholars program, I have met people who continually encourage me to keep going and achieve my best. Without this program and the support from it, I would not be able to keep going,” Adriana Avalos, criminal justice major and WISP scholarship recipient.
“I’m humbled and grateful to have gotten the Wine Industry scholarship. I’ve always struggled the most during winter break in regards to money and paying my bills. It was a relief knowing that I was able to get rent covered for these few months and it would be okay for me to take a two week break from work for the holidays. Bottom line is thank you for being so generous, I sincerely appreciate it,” Rosa Zuniga, psychology major and WISP scholarship recipient.
“As educators, we are thrilled to provide opportunities that make a difference in the lives of our students. Our hope and expectation is that this extraordinary group of students represents the first of many to receive academic support through the new Wine Industry Scholars Program,” Dr. Karen Thompson, Interim Dean of the School of Business and Economics said. “Beyond the much-needed financial assistance it provides, this program also includes a summer transition program, academic and career advising, and co-curricular activities. Thanks to the generosity of our donors, we can look forward to the continued growth and success of this unique program and the students it serves.”
Wine Industry Scholar Program contributors include the Kalmanovitz Foundation; Rodney Strong Vineyards; Cooperages 1912; Gary Heck of Korbel; Walt and Sylvia Klenz of VinCraft; Mel and Craig McKibben; Carol O’Hara of BPM; Ron Rubin of The Rubin Family of Wines; Barbara Talbott and John Riley; Gould Evans; Douglas Thornley and Susan Lundquist; and Chris and Kathy Burt.
Wine Business Institute scholarships still available in 2018 include Charlie Palmer’s Pigs and Pinot Annual Scholarship in the amount of $10,000; Donn P. Reisen Scholarship for MBA Students in Wine Business in the amount of $5,000; Liz Thach Wine Industry Scholarship in the amount of $1,500; La Tosh Wine Scholarship in the amount of $2,000; two Southern Wine & Spirits of America Wine Business Scholarships in the amount of $10,000; Sonoma-Cutrer Vineyards Wine Business Scholarship in the amount of $2,500; and Vintage Wine Estates Wine MBA Scholarship in the amount of $5,000. The deadline for all applications is February 23. The application may be accessed here: https://www.tfaforms.com/4642609.
For more information regarding the Wine Industry Scholars Program, or for information regarding WBI programs and degrees in the School of Business and Economics, please contact (707) 664-3235, winebiz@sonoma.edu, or visit www.sonoma.edu/winebiz. To learn more about the EOP department and programming, visit www.sonoma.edu/eop.

Vintage Beacon Circa 12/2010: Dinner with Chris Phelps, Winemaker for Swanson Vineyards

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Guests at Ca Del Sole restaurant passed our table and stopped to remark, “Are you having a wine tasting here? We figured with the three magnums on the table…” That what? We’d share? Oh no, I was going to take any extra wine home by employing the old trick of sticking that cork right back where it belonged, slipping it under my arm, getting it into the trunk of my car! They were Swanson magnums!

Okay, back to the dinner.

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Napa winemaker, Chris Phelps, was in town for a two-day LearnAboutWine Cabernet event. But, lucky for me, Chris had a night in between the two days to share stories about himself and Swanson Vineyards. (Joining us for dinner was Sippity Sup’s Greg Henry and his friend Helen Melville.)

I had done a little homework on Chris before the evening. I knew that he had worked alongside, and was mentored by, the winemakers of Bordeaux (Christian Moueix and Jean-Claude Berrouet), and specifically, at the famed Petrus.

While on the Right Bank of Bordeaux, Chris learned that Merlot performed at its full potential only if grown under precisely the right conditions. The clay soil it thrives on at Swanson, for example, is critical: the Merlot grape likes the fact that clay meters water out slowly to the vine during the growing season. As Chris put it, “Merlot is a winemaker’s grape,” requiring less technical intervention if it is grown in the right place.

“When grown in clay Oakville soil, the wines have naturally good acidity, color and balance, exactly what we are seeking style-wise for our Oakville Merlot”, says Chris.

When Chris first arrived on the scene at Swanson the previous winemaker had been using only American Oak for Merlot. Chris shifted to half American and half French. This change, coupled with a custom, lighter toast, added more finesse and balance to the oak’s influence on the wines.

Chris is also very passionate about oak. He suggested that I visit a “cooperage” – a place where the barrels are made – to see how flavors such as vanilla, clove and spice emerge in the toasting process. (I can’t imagine pulling myself away from wine tasting the next time I’m in Napa, but he made this idea tempting.)

Swanson Vineyards

Swanson’s 90 Napa acres are attached to a true “family-owned winery,” Chris began. “An increasing number of wineries are owned by corporations.”

One of Swanson’s strengths is that it specializes in only 3 wines for the national – and international – market: Merlot, Pinot Grigio and Cabernet Sauvignon. Many wineries seem to lose their focus as they distribute a range of wines that is always expanding.

“Making white wines for the first time, I decided to make our Pinot Grigio more of an ode to Alsatian Pinot Gris,” Chris said. “We pick it early to lower the final alcohol content, aiming for about 13.5%. We then ferment the juice 100% in stainless tanks and barrels, instead of fermenting in neutral oak, which had been done in the past. We stir the wine on the lees until Christmas, and bottle in mid-February. We find that the wine retains its freshness and fruit much better with these three fundamental changes in our approach to Pinot Grigio winemaking.”

It was interesting that Chris decided to use screw caps for Pinot Grigio to avoid any cork taint at all in his wine, and to keep the wine fresh for at least 2 years in the bottle. He likes to say that, “the crisp break of the cap being opened tells me I should expect to experience a fresh, crisp wine.” I really liked that statement and thought it would read well on the bottle.

Chris also gave me a piece of information as to the cost of Napa wines. He said that the vines in many areas of Napa Valley have to be replanted every fifteen to twenty years due in large measure to leaf-roll virus. The cost for that replanting is definitely something to consider.

Alexis and Merlot

The Alexis Cabernet, a consistently highly rated wine by Wine Spectator magazine, is 90% Cabernet and 10% Merlot, with alcohol hovering around 14%, unfined and unfiltered.

We started with the 04, and I found it had pleasant black fruits in both the aroma and taste, very dry, with a lovely length. Chris obviously brought his Bordeaux style to Swanson with the 10% Merlot he blended into his Alexis Cabernet.

Next we sampled the 05 Alexis. Chris said that this one benefited from a long, cool vintage and, since 05 was a big year for quantity, they thinned more heavily. Chris found the wine “complex” and we agreed that it could compete with any outstanding Right Bank Bordeaux.

The final Alexis was an 06. I noted both anise and eucalyptus on the nose, a dry, tannic mouthfeel and asked Chris how long he would suggest we lay it down for. He thought that it could go 10-20 years, or 30 in a magnum.

The restaurant’s wine list included a 06 Merlot – that’s the one I took home – and I found it to have a lovely balance. Just like Chris.

ASOMBROSO FINE TEQUILAS UNVEILS A NEW ANEJO: “The Collaboration” (EVE’S TASTING NOTES BELOW)

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“The Collaboration”

ASOMBROSO FINE TEQUILAS UNVEILS 11-YEAR OLD DOUBLE BARRELED ANEJO, RESTED IN SILVER OAK AMERICAN OAK BARRELS

RANCHO SANTA MARGARITA, CA. – AsomBroso Tequila has announced the latest edition to their Ultra-Premium Fine Line of Tequila’s – one of a kind Ultra-Premium 11 Year Old, Double Barreled, Cabernet Sauvignon Anejo rested exclusively in Silver Oak American Oak barrels.

collaboration 3Ricardo Gamarra, owner and Master Distiller of AsomBroso Tequila, explains: “We approached Silver Oak because of their exclusive use of American white oak barrels. Our Tequila is rested in barrels from around the world, and resting this tequila with the Silver Oak American oak barrels has produced an absolute masterpiece!”

Elegantly housed in a Crystal Decanter, hand made by Italian artist Luciano Gambaro, displayed in a finely polished Humidor and resting on a laser engraved custom pedestal, this one of a kind, limited release, 11 Year Old Cabernet Sauvignon Anejo is as stunning visually as it is on the palate – and will be available for the 2014 holiday season.

Visit us on the web at: www.atequila.com to order.

Eve’s Tasting Notes

Color – Rust to golden brown.

Aroma – Macadamia nut, caramel, eggnog, surprising, with very little burn.

Flavor – Toasted pine nuts, quality brandy flavor, sweet toasty finish.

Pairing – Maybe it’s the time of year, but just a tablespoon or two of this in Eggnog would rock.

Conclusion – Like a fine brandy, this Tequila deserves to be slowly sipped.

(My previous Asombroso review, of the El Platino, Reposado and Tequila Extra Anejo, can be read here: http://www.westranchbeacon.com/category_view.php?catg=5&id=3194)

American Oak Barrels

The use of American Oak is a hallmark of Silver Oak Cabernet Sauvignon. To ensure the long term availability of American oak barrels, Silver Oak formed a partnership with A & K Cooperage in 2000. Located in Higbee, Missouri, A & K Cooperage is a small, family-owned company that has produced premium barrels for over 30 years. It takes 80 years to grow an American White Oak tree to maturity and another 2 years to properly age the wood. From there, the wood is toasted to exact specifications and handcrafted into a 59 gallon barrel.

AsomBroso ships the barrels to their distillery in Mexico, where they are filled with the AsomBroso “Vintage: 11 Year Old Extra Anejo, which then rests for an additional 3 to 6 months, or until Master distiller Ricardo Gamarra determines it has reached the right complexity.

Ricardo goes on to explain: “Our ‘Vintage’ 11 Year Old Extra Aged Anejo won Best of the Best by the Robb Report and has won multiple Gold Medals. Rested in French Oak, housed in a decanter designed after the chandelier in the Bellagio lobby called “Fiori de Como” by world renowned glass sculptor Dale Chihuly, “Vintage 11 Year Old Anejo is a gem all unto itself and was the oldest Anejo of its time”. The resting of my “Vintage: 11 Year Old Anejo in Silver Oak’s American oak barrels is exquisite!

“The Collaboration” is a limited Edition

To order visit us online at: www.atequila.com

Retail: $1,800

Along with our latest Double Barrel Rested Anejo “The Collaboration”, we also have “El Carbonzado” (Double Barrel Rested in Tennessee Whisky Barrels), “Del Porto” Double Barrel Rested in Port Barrels from Portugal) and our still resting “Black Pearl”.

Agave Club

The Agave Club was created so that Ricardo could keep in direct contact with the most important side of his business, his customers.

The Agave Club offers an exclusive membership, keeping all members up to date with current tequila trends, offering tequila 101 classes as well as periodic specials for the entire AsomBroso product line.

There are a number of ways new members can sign up: go to www.atequila.com and fill out the online application, fill out and send in the application card that comes in each bottle of tequila or by scanning the QR code with a smart phone.

AsomBroso – dedicated to the art and science of tequila

AsomBroso, owned by California Tequila, LLC., headquartered in Rancho Santa Margarita, California, is proud to be known as the producer of “The World’s most Exclusive Tequila.” No other Mexican distillery can make that claim. The company is family owned, with the distillery located in the town of Tequila, Jalisco, Mexico. The AsomBroso line of tequila includes their award-winning El Platino, Which won “Top Tequila and double Gold Medals at the San Francisco world spirits Competition; La Rosa, their “pink” Reposado tequila made by resting the El Platino in Bordeaux wine barrels from France, Gold Medal winner and was the first Pink Tequila in the world; 5 Year Old Extra Anejo Gran Reserva tequila was voted “Best of the Best” by Robb Report Magazine and awarded numerous Gold and Double Gold medals; and their 11 Year Old Anejo, which also won the “Best of the Best” award from the Robb Report Magazine as well as numerous Gold and Double Gold medals; The limited release last Christmas El Carbonzado; the just released Del Porto and soon to be released: The Collaboration, The Black Pearl and a tequila rested beer with our 11 Year Old Anejo barrels produced by Stone Brewery in San Diego, California.

For more information about the company, go to www.atequila.com

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years.  She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition.  You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Wine 101: What is a Cooperage?

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I’ve often been asked in my pursuit of (wine) knowledge if I’d ever visited a cooperage. I have to admit that the first time I was asked I was like any true wine 101er – and asked what the heck a cooperage is.

A cooperage, manned by several coopers, is a barrel making facility. Just like a boat, wood worked into barrels goes through quite a bit before it can be water, or wine proof.

 

Seguin Moreau Cooperage

http://seguinmoreaunapa.com

During our tour we watched as oak staves were toasted, allowing water in the oak to steam out, while a cooper sprays a small amount of water on each. This procedure makes it easier to bend the oak without risk of cracking. Metal rings known as “toasting hoops” are slipped over the sides, and tops were hammered, before the next step occurs.

photo 1-5A steel cable is then set into the bottom of the barrel while it gets to the right level of tightness, then it’s time for toasting! (The aromas alone were enough to make me crave wine, and make sure next time I visit a cooperage I have a winery visit scheduled right after.)

All by pre-planned design for each workday at the cooperage, each barrel has been made to order. Watching the coopers at various points in the construction I learned that it would take a minimum of two hours for a single barrel to be completely formed, toasted, cooled and then checked with pressurized water for leakage. The toasting hoop is then removed and replaced with galvanized steel hoops.

A “master cooper” was off to the side to do any necessary repair work with extra oak pieces, a hammer and more to make sure each and every barrel is good to go.

The final part, after selecting the toast amount for the barrel’s top and sealing the barrel, a laser is used to mark the barrel. These always looked like they were done with branding irons to me, but no longer, the laser will mark where the oak originated and how much toast; M toast and M+ toast are most common – light toast is less common.

Additionally “The characteristics of the wood making up the barrel can be tracked at every phase of its life, thanks to the unique code given to each barrel: the species, type of grain, thickness, geographical origin, supplier, maturation time, and date of preparation of staves.”

Facebook album link: https://www.facebook.com/media/set/?set=a.10204030874999605.1073741881.1455706632&type=1&l=ef858e481a

 

About (from Facebook)

Seguin Moreau Napa Cooperage blends its French heritage with American resources, supporting wineries’ oak programs worldwide.

Mission

SEGUIN MOREAU continues to enrich and modernize almost two centuries of tradition, the foundation of an internationally recognized savoir faire.

Company Overview

The Seguin and Moreau cooperages were created in 1870 and 1838 respectively. The famous cognac house, Remy Martin, took a majority holding in the Seguin cooperage in 1958. It later went on to become its sole shareholder. at the same time buying the Moreau cooperage. SEGUIN MOREAU cooperage was born.

Statistics

photo 4Seguin Moreau has three workshops: France, Australia and the one we toured in Napa.

They create over 80,000 barrels a year in various sizes.

Just like aging wine, the staves are aged 24 to 36 months before use.

They have 9 different toast levels. (more actually, as there are varying options for each)

The tight-grained oak is porous, allowing for minute amounts of evaporation and oxygenation. This exchange between the outside air, the barrel and the wine provide for rounding of tannins and developing of aromatics.

They have over 240 staff members.

Every barrel is hand-toasted and hand-finished.

They serve over 5,000 clients, however, they are not open to visitors.

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

Cool videos on YouTube: https://www.youtube.com/user/SeguinMoreauUSA

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years.  She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition.  You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com