Eve's Wine 101

Really Good Boxed Wine Announces Master Sommelier Endorsement With Its National Launch

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HEALDSBURG, CALIF. (PRWEB) – Really Good Boxed Wine, the new direct-to-consumer wine brand whose mission is to elevate the quality of boxed wines, announces the release of its 2019 Cabernet Sauvignon from a Certified Sustainable in Practice (SIP) vineyard in Paso Robles.

“Andy Myers, the first Master Sommelier to become affiliated with a boxed wine.”

This is the brand’s first broadly available release after two limited releases of a 2020 Russian River Valley Pinot Noir, each time selling out in a few days. Really Good Boxed Wine is available as either a one-time purchase or as a monthly subscription.

The launch of the latest varietal comes with an endorsement from Andy Myers, the first Master Sommelier to become affiliated with a boxed wine. He found his love of wine while working at the three Michelin Star Inn at Little Washington and never looked back, later spending almost a decade as the beverage director for Chef José Andrés ThinkFoodGroup.

The Master Sommelier diploma is the highest distinction a professional can attain in fine wine and beverage service. There are only 269 Master Sommeliers worldwide, including 172 in the United States, with many sommeliers dedicating their lives to achieve this elusive designation.

“Boxed wine has gotten a bad rap from wine drinkers who perceive it as being inferior,” said Myers. “But since most of today’s wines don’t need to be aged in a bottle, it makes sense to take high-end wines like those offered by Really Good Boxed Wine and create better and more sustainable packaging, without inhibiting the drinking experience. I was thoroughly impressed with all of the wines Really Good Boxed Wine is releasing, and am excited to be part of their journey.”

Really Good Boxed Wine’s founder Jake Whitman concurs with Myers’ mission to revamp the image of boxed wine while helping to address the wine industry’s carbon emissions due to bottle manufacturing.

“Really Good Boxed Wine’s goal is to create the best boxed wine in the United States, and we’re beyond thrilled that Andy loved our wine enough to endorse it after trying it,” said Whitman. “Far from mass-produced, commercially farmed grapes, our wine is directly sourced from respected vineyards and award-winning winemakers. I believe boxed wines are one of the clearest ways to help reduce the carbon impact of packaging in our industry, and our hope is Andy’s incredible palate and Master Sommelier credentials will help educate consumers on the quality of our wine.”

Whitman followed, “Our team of sommeliers and industry experts tasted more than 50 options to find the perfect wine for our January release, ultimately landing on our new 2019 Cabernet Sauvignon from Paso Robles. We can’t wait to share it with the world.”

Each 3 Liter box of Really Good Boxed Wine, the equivalent of four bottles of wine, sells for $65, or $16.25 per bottle. Wines of this caliber typically retail for a minimum of to per bottle.

Consumers enjoy up to a 60% savings versus comparable premium wine bottles, since packaging costs and shipping are significantly lower.

Really Good Boxed Wine’s next varietals include a 2021 Pinot Noir Rosé from the Russian River Valley in February, followed by a 2021 Sauvignon Blanc from Sonoma County in March. For more information, visit https://www.reallygoodboxedwine.com.

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About Really Good Boxed Wine:
Really Good Boxed Wine combats the misconception that high-quality wine can’t be put in a box. They partner with world-class vineyards and award-winning winemakers to make ultra-premium wine, put it in the boxed wine format, and sell it direct-to-consumer through http://www.reallygoodboxedwine.com. It’s boxed wine you actually want to drink.

Waterford Whisky Launches Biodynamic: Luna – The World’s First Biodynamic Whisky

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NEW YORK (PRWEB) – Waterford Distillery, the largest producer of organic malt whisky in the world, announces the launch of the world’s first whisky made from Biodynamic Irish barley called Biodynamic: Luna in the United States. As part of its pioneering quest to unearth whisky’s most natural flavors, Waterford Distillery has introduced the radical biodynamic farming philosophy, as lauded by many of the world’s legendary winemakers, to the conservative whisky industry. The bottling is the latest whisky in the distillery’s Arcadian Series, which showcases the flavors produced by forgotten ways of farming and rare barley varieties.

For the Demeter-certified Biodynamic: Luna three Irish growers – Trevor Harris, John McDonnell and Alan Mooney – stepped up to the challenge of applying unusual agricultural practices to growing barley. They run their farms according to esoteric principles derived from a 1924 series of lectures by the Austrian polymath Rudolf Steiner. Steiner created a codified agricultural system for post-WW1 farmers, who were worried about the industrialisation of agriculture, the degradation of the land and the loss of millennia of farming know-how – bios meaning life, and dynamos energy.

Mark Reynier, Waterford Distillery CEO, explains, “During the 1980s in the vineyards of Burgundy and Alsace, following decades of agro-chemical excess and the race for yield over quality, I witnessed the renaissance of terroir and modern winemaking.

Out of this, biodynamics blossomed – a new philosophy that at first seemed outlandish, but after tasting the results increasingly proved its worth. Biodynamics is, after all, merely a self-contained farming system, but one that consists of the culmination of 16,000 years of agricultural optimisation – trial and error, life and death – before the vicissitudes of industrialisation and intensification dumbed down individuality.”

Having been adopted by many of the world’s greatest wine producers seeking the ultimate of pure and intense flavors, biodynamics today stands at the cutting edge of regenerative agriculture. Some say it is an advanced form of “über-organic” farming, in which each farm is its own self-sustaining organism where elements including soil, crops, animals, people and the ‘spirit of place’ are all interconnected.

For Waterford, it is the ultimate expression of their terroir discoveries.

The approach includes an array of seemingly controversial practices such as burying manure-packed cow horns to ‘ferment’ underground; the creation of simple plant treatments and natural compost fertilizers to stimulate microbial activity; all following the natural rhythms of the lunar calendar. The purpose is to produce vibrant, chemical-free living soil. As barley makes malt whisky the most complex spirit in the world – the very source of its flavor – biodynamics will contribute to an even purer and more intense expression. Indeed, to create the ultimate natural whisky.

Mark Reynier adds, “During my career I’ve had the fortune to taste the world’s greatest wines, it’s no surprise to see the ever-increasing adoption of biodynamics in the search for intensity and purity of flavor. If for the grape, why not the grain?”

Biodynamic: Luna is matured in a combination of 35% first-fill U.S. oak; 17% virgin US oak; 26% Premium French oak; and 22% Vin Doux Naturel oak. At 50% ABV, around 21,000 bottles of Biodynamic: Luna are available for $125 at fine retail stores.

About Waterford Whisky:
Waterford Whisky is on a quest to unearth whisky’s most natural flavors. Unashamedly influenced by the world’s greatest winemakers, Waterford brings the same intellectual drive, methodology and rigor to unearth the nuances that make Waterford Whisky the most profound single malt ever created. Across southern Ireland, warmed by the Gulf Stream, temperate, moist air crosses fertile soils to produce a verdant landscape and the world’s finest barley. Since barley is the source of malt whisky’s complex flavors, it makes abundant sense to focus on where and how the barley is cultivated. Those flavors are shaped by place, by the soils that nourish its roots, by the microclimate in which it ripens. By terroir. Waterford is a whisky of the world, born of Irish barley. For more information, please visit https://waterfordwhisky.com/

Waterford Whisky To Appear On Upcoming New Season of Amazon Prime’s Global TV Series The Three Drinkers

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NEW YORK (PRWEB) – Terroir-driven whisky producer, Waterford Whisky announced that it has partnered with Amazon Prime TV Series The Three Drinkers on their new series ‘The Three Drinkers in Ireland’, which will be airing globally on February 1, 2022. The Three Drinkers are drinks experts, writers and broadcasters Helena Nicklin and Aidy Smith, joined by a diverse revolving roster of ‘third drinker’ guests. The duo were joined by third drinker guests Beth Brickenden (episodes 1-3) and Eulanda Osagiede (episodes 4-6) on their latest adventure. This will be the second Three Drinkers TV series for Smith and Nicklin who also produce the popular ‘Bring a Bottle’ podcast, run the drink, travel and lifestyle-focused online magazine thethreedrinkers.com and have a growing social media/influencer presence.

Influenced by the world’s greatest winemakers, Waterford Whisky has sourced barley from nearly 100 individual farms, some of them organic and biodynamic. Their founder, Mark Reynier, was raised in the wine industry and ran one of premier London’s wine and spirits shops. In 2000, he resurrected the defunct Bruichladdich distillery in Islay, Scotland, and later sold it. Tapping into Mark’s background, Waterford Whisky carefully monitors each farm’s harvest and malts, mashes, ferments and distills the grains separately to bring out the character of each site.

Waterford Whisky, the largest producer of organic malt whisky in the world, has also recently released a few new exciting whiskys. First, The Cuvée, which is a Bordeaux inspired single malt that shakes up traditional whisky blending. 25 totally unique Waterford Single Farm Origin Whiskies, drawn from distinct terroirs of Southern Ireland, have been married together to create the ultimate layered, profound and compelling tasting experience. The second is Biodynamic: Luna, the world’s first whisky made from Biodynamic Irish barley. As part of its pioneering quest to unearth whisky’s most natural flavors, Waterford Distillery has introduced the radical biodynamic farming philosophy, as lauded by many of the world’s legendary winemakers, to the conservative whisky industry.

Smith said, “Being both wine and spirits experts, Helena and I were delighted to intertwine the two worlds during our visit to Waterford Distillery. To see first-hand how terroir has such an impact on the liquid inside the bottle really showcases the innovation of today’s Irish whisky industry. We can’t wait to share this discovery with our audience.”

In addition to Waterford Whisky, The Three Drinkers in Ireland will explore all sorts of drinks beyond delicious whisky, from gin and poitin to cider and Irish cream. They’ll also take a deeper dive into Ireland’s incredible food scene and will showcase some traditional activities such as bog snorkelling, cheesemaking, eel fishing and Irish dancing. The result is an escapist, gastronomic journey with a drinks hook through the picturesque island of Ireland that’s light-hearted and aspirational with plenty of take-home tips. It’s the perfect pour of armchair travel and feel-good entertainment.

Nicklin says, “We’ve loved bringing everything together here, from the food and drink, to the people, places, culture and tourism of the whole of the island of Ireland. We’ve been blown away by the sheer quality of Irish produce too. It’s world class! Ireland is also the perfect country to visit as the world opens up again, thanks to its wide open spaces and easy accessibility – and it’s a great location for lovers of fantastic food and drink to boot.”

About Waterford Whisky:
Waterford Whisky is on a quest to unearth whisky’s most natural flavors. Unashamedly influenced by the world’s greatest winemakers, Waterford brings the same intellectual drive, methodology and rigor to unearth the nuances that make Waterford Whisky the most profound single malt ever created. Across southern Ireland, warmed by the Gulf Stream, temperate, moist air crosses fertile soils to produce a verdant landscape and the world’s finest barley. Since barley is the source of malt whisky’s complex flavors, it makes abundant sense to focus on where and how the barley is cultivated. Those flavors are shaped by place, by the soils that nourish its roots, by the microclimate in which it ripens. By terroir. Waterford is a whisky of the world, born of Irish barley. For more information, please visit https://waterfordwhisky.com/

About The Three Drinkers in Ireland:
The Three Drinkers in Ireland is a feel good, infotainment-style travelogue with a drinks hook that showcases the beauty of Irish gastro-tourism in all its glory. Road trip in style with just the right amount of knowledge thrown in, this armchair travel series follows Aidy, Helena (renowned drinks and lifestyle communicators) and their ‘third drinker’ guests on the ultimate, lifestyle journey through the unique and diverse landscapes of the Emerald Isle.

Along the way, they’ll scope out famous local landmarks and characterful locals before heading off to key stops on their tour of distilleries, orchards, country pubs and more via numerous points of interest, delicious food and unmissable scenery. Packed full of personality and flavor and using a blend of epic drone videography, natural, amusing in-car conversation and sweeping landscape shots, this is Ireland for a new, global audience.

EMERIL LAGASSE FOUNDATION’S CARNIVALE DU VIN BREAKS RECORDS FOR CHILDREN’S CHARITIES

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NEW ORLEANS, LA —The Emeril Lagasse Foundation celebrated its 19th annual fundraising weekend on November 5th and 6th in New Orleans, raising a Foundation record $3.75 million to support its mission to create opportunities to inspire, mentor, and enable youth to reach their full potential through culinary, nutrition, and arts education, with a focus on life skills development.                                  

“After missing our live event last year, we were happy to come back together in person and celebrate with an amazing lineup of chefs and auction items,” says Chef Emeril Lagasse. “Alden and I remain ever grateful for the generosity of our donors, sponsors, participating chefs, and the New Orleans community. Their continued support changes the lives of vulnerable children in our community.”
                  
The Emeril Lagasse Foundation’s annual fundraising weekend kicked off with events at the New Orleans Board of Trade and The Sazerac House. The Fillmore hosted Carnivale du Vin 2021, the foundation’s nationally recognized wine auction and gala dinner. Culinary greats Frank Brigtsen, Nina Compton, Ken Frank, Ken Lum, Ronnie Rainwater, and Frank Szymanski brought together the best in wine and food for a night of charitable giving. Four hundred guests experienced a four-course meal created by Chef Emeril’s team and culinary students from the New Orleans Center for Creative Arts.  Hospitality students from Café Hope, Café Reconcile, and Pro-Start received training from Emeril’s front-of-house staff, and together, they formed the service team for the special evening.
                  
The live auction highlight was a six-liter bottle of The Setting Wines 2019 Glass Slipper Vineyard Cabernet Sauvignon that sold for $1 Million—shattering the World Record as the most expensive single bottle of wine ever sold at auction. “We are humbled to be able to offer $1 million to the Emeril Lagasse Foundation and its efforts to support youth, ” said Don Steiner, purchaser of the world record breaking lot.
                  
Co-founded by Jeff Cova and Noah McMahon, who both come from philanthropic backgrounds, and famed winemaker Jesse Katz, The Setting Wines first broke world records when a 750-ml bottle of their wine sold for $350,000 at Carnivale du Vin in 2017. “We are truly honored and amazed to make history again, especially as part of an event that means so much to us,” said McMahon, who serves on the Advisory Committee of the Emeril Lagasse Foundation. “Inspiring others in meaningful ways is a huge part of our brand ethos, so we couldn’t be more thrilled to know this record-breaking sale will have such a big impact on the Emeril Lagasse Foundation’s mission to create uplifting educational and developmental programs for children.” 
 
The Setting Wines 2019 Glass Slipper Vineyard Cabernet Sauvignon is sourced from the prestigious Glass Slipper Vineyard, located in Napa’s renowned Coombsville AVA. Made of 100% Cabernet Sauvignon, this bottling is the first wine ever to be released from this vineyard, which is owned by long-time vintners, Paul and Suzie Frank. Marrying meticulous farming, of which the Franks are known for, with the world-class winemaking skills of Katz, the 2019 Glass Slipper Vineyard Cabernet Sauvignon is an exquisite wine that showcases finesse and age-ability while perfectly encapsulating the elegant nuances of the region. Only 75 cases and one six-liter bottle were produced.
 
The Emeril Lagasse Foundation continually provides capital and programmatic support to eligible non-profit organizations across the nation through its Community Grants Program. Recent grant recipients include Covenant House New Orleans, Second Harvest Food Bank, Arc Broward, Food for Thought, and NOCCA. The signature program of the Emeril Lagasse Foundation is Emeril’s Culinary Garden & Teaching Kitchen. This program was created to make a direct, lasting impact on the lives of young people. It reflects the foundation’s mission to inspire, mentor, and enable youth while broadening its reach nationally. Currently, there are five garden & kitchen programs around the country.

Sponsors for the weekend included Visit South Walton, Wicks Family Foundation, All Charities Ocean Reef, The Solomon Family,  Buffalo Trace, Abita, GHMumm, Center for Restorative Breast Surgery, Jones Walker, Shipt, Bradshaw, GoodCook, Sands Cares, Marquee Brands and James G. Fifield Family Trust. 
 
About Emeril Lagasse Foundation: Founded in 2002 by Chef Emeril Lagasse and his wife Alden, Emeril Lagasse Foundation is a 501c(3) public charity headquartered in New Orleans. The foundation’s mission is to inspire, mentor and enable youth to reach their full potential through culinary, nutrition, and arts education with a focus on life skills development. Since its inception, Emeril Lagasse Foundation has granted more than $15.5 million to children’s charities to support culinary, nutrition, and arts programs. The foundation was recognized as the 2016 Nonprofit of the Year by the Louisiana Association of Non-Profit Organizations. To learn more about the foundation and its beneficiaries, visit Emeril.org, or follow on Facebook, Twitter , or Instagram.
 
About The Setting Wines: The Setting Wines is a collection of luxury wines created by three friends: Jeff Cova, Noah McMahon and famed winemaker, Jesse Katz. Driven by their philanthropic backgrounds, Jeff and Noah partnered with Jesse to establish The Setting Wines in 2014, a brand that seeks to encourage the appreciation of the simple moments in life, embrace the transformative power of shared experiences, and give back in meaningful ways. Sourcing grapes from esteemed vineyards throughout Napa and Sonoma Valleys, The Setting produces high quality wines that express a delicate balance between purity of fruit and the unique characters of each vineyard site. Visit thesettingwines.com to learn more.

St. Supéry Estate Celebrates ‘Everyday Heroes’

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Napa Valley winery pays tribute to community volunteers with an inspirational photo exhibit, virtual tastings and more

RUTHERFORD, Calif., /PRNewswire/ — This autumn through March 2022, St. Supéry, a Napa Valley community leader with a deep commitment to sustainability, will celebrate unsung everyday heroes who make a difference in communities and neighborhoods across the country. Through the #InJoyEverydayHero project, St. Supéry hopes to inspire people to give back and spread joy.

 

In addition to highlighting the stories of everyday heroes on the winery’s website and social media platforms, St. Supéry will feature local volunteers at the winery in its art gallery with the #InJoyEverydayHero Art Exhibit, curated by Virgie Giles Foundation founders, Topher Delaney and Calvin Chin. This inspirational exhibition of 25 large-scale black-and-white photographs by eight professional visual artists and photojournalists captures each hero in the fields of food security, mental health, animal rescue, youth mentorship and more.

“During the 2020 wildfires, unasked, our neighbors showed up with bulldozers and shovels to cut firebreaks. We lost 98% of our crop but they halted the fire’s progression. We are celebrating these everyday heroes and those around the world who just show up to help,” says Emma Swain, CEO of St. Supéry Estate Vineyards and Winery.

This celebration and multifaceted fundraiser showcases everyday heroes nominated by local nonprofits and captured by noted regional photographers.  Nominate your own hero at https://stsupery.com/everydayheroes/ and view the inspiring photographs and stories at the winery and online.

About St. Supéry Estate Vineyards & Winery

St. Supéry, a CHANEL-owned winery, is 100% estate grown and sustainably farmed. It is located in the renowned Rutherford growing region in the heart of Napa Valley. The winery specializes in Sauvignon Blanc and red Bordeaux varietals.

Five Prestigious Napa Valley Mountain AVAs, One Extraordinary 2018 Cabernet Sauvignon

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What happens when the highest quality fruit from Napa Valley’s 5 prestigious mountain AVAs are blended together? You get 1 extra special and unique Cabernet Sauvignon! “The Five Peaks of Napa Valley” 2018 Cabernet Sauvignon from The Vice Wines is finally ready to make its debut. 2018 Cabernet Sauvignon, “The Five Peaks of Napa Valley” – ($150.00 / 2 x 750ml bottle set)

Napa Valley produces 4% of California’s wine, and only 5% percent of Napa’s wine production comes from mountain fruit harvested from 5 prestigious AVAs: Atlas Peak, Mount Veeder, Diamond Mountain District, Howell Mountain, and Spring Mountain District.

In 2018, an outstanding vintage, The Vice founder/winemaker Malek Amrani harvested grapes from each of these 5 uniquely different mountain AVAs and set out to craft an extraordinary Cabernet Sauvignon. Each small batch was aged in select New French Oak barrels for 22 months, blended and barrel rested for a further 2 months and aged in the bottle for 12 months.

A powerful young Cab. Dark, ripe, intense and deeply concentrated. Even with an additional year of bottle aging in our cellar, this one is years from peaking. Leather, game meat, hickory and licorice are currently wrestling one another, backed with waves of blackberry, fig, boysenberry and black currant. The massively tannic mid-palate shows the strength to age. The back half kicks in with apple wood, dark cacao and cedar that linger into a lengthy finish. – Malek Amrani, The Vice Founder/Winemaker

Open and decant it to enjoy now, age it for years to come, or wrap it up for the holidays—the silk-printed gold bottle alone makes it gift-worthy.

The ABV is 15.00%. 384 cases were produced. All wines by The Vice are low in sulfites, made with sustainable farming and winemaking practices and are certified vegan.

About The Vice Wine

The Vice is a Napa Valley luxury wine brand made in small batches. Each batch is crafted from single grape varietals sourced from hand selected vineyards that best express the grape varietal and the region that it comes from. The Vice is a result of passionate labor, sustainable farming, a long expertise of the wine industry and a current understanding of the consumer’s wine trend. The Vice is about as personal of a brand as it gets. Everything is done by the founders. We drive the truck to get our fruit, we crush, bottle, label; we do everything by hand when possible. We design the labels, work the market, and sell the wine. We believe that the best wines in the world aren’t the most expensive ones. We thrive at providing the best quality wine at the best value. For more information visit thevice.com and follow on @thevicewine.

Bledsoe McDaniels Winery Acquires 80 acre estate vineyard

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(WALLA WALLA, Wash.) — Bledsoe|McDaniels Winery, a unique collaboration between proprietors Drew Bledsoe and Josh McDaniels venturing into Willamette Valley Pinot Noir, has announced the purchase of an 80-acre estate vineyard property in the Eola-Amity Hills AVA. This is the first Willamette Valley estate vineyard for Bledsoe Wine Estates, which includes the Bledsoe|McDaniels, Doubleback, and Bledsoe Family Winery labels, and a potential home for future Bledsoe|McDaniels production and hospitality facilities. Terms of the sale were not disclosed.

Located in the coveted Eola-Amity Hills AVA, the vineyard features volcanic and sedimentary soils and is currently planted with 29 acres of Pinot Noir, Chardonnay, and a small amount of Chenin Blanc. The land is formerly owned by Mimi Casteel of Hope Well Winery, whose parents Ted Casteel and Pat Dudley, founders of Bethel Heights Vineyards, helped pioneer wine production in the region during the 1970s.

“Finding and acquiring truly unique sites has been a key component of our long-term strategy from day one, and opportunities to own such an esteemed property don’t come along every day,” said Josh McDaniels, CEO and Director of Winemaking for Bledsoe Wine Estates. “Being able to build upon the legacy that Mimi established on this land is exciting. She is a tremendous individual whose values aligned with ours, and I am ecstatic to have this as an estate site for Bledsoe|McDaniels. We will continue to be organically farmed and implement the regenerative practices she is so well known for.”

Bledsoe|McDaniels Winery focuses on sustainably and organically farmed, small production, high-quality wines, with an emphasis on Willamette Valley Pinot Noir and Walla Walla Valley Syrah. The purchase of the Eola-Amity Hills AVA vineyard provides a potential opportunity for the Bledsoe|McDaniels label to construct production and hospitality facilities in the Willamette Valley, as well as have tighter control over the quality of the fruit in the area.

“We are 100 percent committed to Willamette Valley Pinot Noir, and this investment in the future of Bledsoe|McDaniels is another big step in our plans for a greater presence in the Willamette Valley,” said Drew Bledsoe, founder and proprietor of Bledsoe Wine Estates. “Beyond premium Pinot, the property holds enormous potential for the winery. I am excited for our team to continue with and build upon the reputation that Mimi has established on the property, and to see that play a unique role in our wine quality and experiences over the coming years.”

For more information about Bledsoe|McDaniels Winery and to subscribe to the list, visit BledsoeMcDaniels.com.

About Bledsoe|McDaniels Winery:

Established in 2019, Bledsoe|McDaniels is a collaboration between proprietors Drew Bledsoe and Josh McDaniels focused on producing ultra-premium wines that compare and contrast the popular Burgundian and Rhone varietals of Willamette Valley Pinot Noir and Walla Walla Valley Syrah. Highlighting the obvious differences of varietal and site terroir, while indulging in their lesser-known similarities, Bledsoe|McDaniels wines are produced in the same state-of-the-art Walla Walla winery as Doubleback and Bledsoe Family Winery wines. For more information, or to sign up for the Bledsoe|McDaniels list, visit BledsoeMcDaniels.com.

About Bledsoe Wine Estates:

Founded in 2007, Bledsoe Wine Estates exists to celebrate the pursuit of an American success story. After retiring from the NFL, football superstar Drew Bledsoe felt a pull back to his small, Pacific-Northwest hometown where he found a new passion in applying his winning work ethic into a love of land and wine. Together, with his wife Maura, a new dream was drafted. It was by no accident that Drew selected renowned CEO & Director of Winemaking, Josh McDaniels, someone not only with the unwavering drive and talent to make this dream happen, but someone who also was born and raised in the same hometown of Walla Walla, Washington. The individual Bledsoe Wine Estates projects – Doubleback, Bledsoe|McDaniels, and Bledsoe Family Winery – all play important parts in this new American dream and offer its customers the perfect glass of wine no matter where they are in their own journey to glory. For more information visit www.bledsoewineestates.com, email info@doubleback.com, or call 509-525-3334.

Walla Walla’s Newest Businesses – And A Luxury Wine Resort – Spotlight the Valley’s Bounty

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WALLA WALLA’S NEWEST BUSINESSES SPOTLIGHT THE VALLEY’S BOUNTY
From a luxury winery resort to a refurbished 1930’s Showroom, Walla Walla’s new businesses further the valley’s connection to character and place. 

(WALLA WALLA, Wash.) – Walla Walla is so nice, they named it twice. Honored for the second consecutive year as America’s Best Wine Region,  and boasting a flourishing farm-to-table culinary scene, this rural-chic town in central Washington has earned a reputation for continually building upon its successes as opposed to resting on its laurels. With its sweeping landscape of wheat fields, vineyards, and farmland, not to mention its health and safety-minded Peace of Mind Pledge, Walla Walla continues to delight and entice visitors with no fewer than 11 new businesses opening their doors in recent months.

Yellowhawk Resort, photo from their Facebook page.

Among the most notable, a new luxury winery resort, three new restaurants, three new tasting rooms, and four other businesses, including a curated grocery store, an elevated general store, an artisan showroom, and an educational hops tour.

“It gives me great joy to see these new businesses opening their doors,” Says Robert Hansen, Executive Director of Visit Walla Walla and Walla Walla Valley Wine. “The common theme running through these new businesses is a unified connection to place and community supporting the local landscape, artisans, and history that makes Walla Walla so genuinely unique.”

Following is a list of some of the notable businesses that have opened their doors in Walla Walla in recent months:

LODGING
Yellowhawk Resort (formerly Basel Cellars): Yellowhawk Resort is an 84-acre hillside retreat on Walla Walla’s south side. The resort features a sparkling winery and tasting room with farm-to-table dining, a swimming pool and cabanas, lodging, and event space for weddings, reunions, and corporate retreats. As you enter the gate and wind up the hill to the estate house, the elevated setting provides a sweeping outlook on the fields of wheat, lush vineyards below, and the Blue Mountains in the distance. The property was purchased in December 2020 by Pacific Northwest hospitality leaders Dan Thiessen, Chad Mackay, Scott Clark, Philip Christofides, and Paul Mackay, and is part of the Revelers Club loyalty program. Winemaker George-Anne Robertson leads Yellowhawk’s sparkling wine program.

DINING & RESTAURANTS
AK’s Mercado: One of Walla Walla’s top eateries, Andrae’s Kitchen, which Food and Wine magazine’s Ray Isle once described as “hands down the best restaurant inside a working gas station in America,” recently relocated to its own space on Main St. in the heart of downtown Walla Walla. Focusing on tacos, smoked meats, and other street food, Mercado is inspired by Chef Andrae Bopp’s love for the cuisines of Oaxaca and New Orleans, among other places, with a craft cocktail program curated by local mixology legend Jim German. The venue also features various popups from Secret Squirrel wine, Daylight Plant Co, Walla Walla Cheese Co. and others.

The Kitchen at Abeja: Those with a taste for wine country living have yet another reason to visit Abeja, a 38-acre historic Walla Walla farmstead and home to the acclaimed Abeja winery and bucolic Inn at Abeja. The Kitchen at Abeja, which opened July 13, offers a fine dining experience showcasing innovative wine country cuisine and celebrating the Pacific Northwest’s seasonal bounty. Dinner guests choose from a five or seven-course prix fixe menu, as well as an optional wine pairing menu. Executive Chef Elodie Li, who returns to her home state after two years of cooking in Michelin two-star restaurants in Provence, France, collaborates with Abeja winemakers Dan Wampfler and Amy Alvarez-Wampfler on the menus, updated weekly. Surrounded by the winery’s vineyards and gardens, The Kitchen at Abeja is a rich, refined wine country experience.

The Kinglet at Whitehouse-Crawford (opening early 2022): Farther on the horizon is The Kinglet at Whitehouse-Crawford, a new bistro eatery in the historic Whitehouse-Crawford Planing Mill building, from acclaimed Seattle Chef Maximillian Petty. A multiple James Beard semifinalist, Petty’s menu will range from exuberantly curated items, which built his reputation at Eden Hill, to a bar and lounge area that will stay open later with a snack-heavy lineup, including a pizza oven and an extensive cocktail program.

TASTING ROOMS
Moonbase Cellars: The Blue Mountains and rolling wheat fields of Walla Walla enticed Laine and Drew Pauk to call the valley their home. That, and their desire to make wine with a straightforward approach amidst an ideal viticulture climate. Moonbase Cellars’ philosophy is to find fantastic vineyards suited for a specific grape variety, sourcing excellent fruit from premier vineyard sites in the Walla Walla Valley, including multiple locations within the coveted The Rocks District of Milton-Freewater AVA. As for the name, Drew has always been fascinated with space. Though his dream of becoming an astronaut didn’t work out, he managed to combine his love for wine and space with Moonbase Cellars.

Kinhaven Winery:  This new family-owned small lot winery and vineyard is perched atop a picturesque knoll in the Southside winery district of Walla Walla. The property, with 8 acres of Merlot, Cabernet, Carmenere and Malbec, enjoys unobstructed views of the Blue Mountains and is the perfect setting for family and friends to connect while enjoying their thoughtfully crafted wines. Purchased in 2019 by Terry and Lisa Davenport, who also own the recently renovated Boyer House. From dining in the vines to weddings, the combination of Kinhaven Winery and Boyer House sets up for the perfect family and friend gathering.

5 Dollar Ranch Brewing: Self-proclaimed as “Walla Walla’s best new brewery in 2021,” this newcomer opened in June 2021. Located on the south side of town along the Oregon border on twelve acres of farm property, with sweeping views of the Blue Mountains. An evolving menu of hop offerings is fit to appease the novice to beer connoisseur. The location is both dog and kid-friendly. According to brewer and owner Josh Hulett, while he loves all of his beers, the Hazy’s are not to be missed.

Hoquetas Wine Company: Located at the Port of Walla Walla wine incubator facility in the Walla Walla Airport District, Hoquetas Wine Co. opened its doors in September of 2021. Started by musician turned winemaker Robert Gomez and his family, the winery focuses on producing wines that are both expressive and representative of the region’s terroir. Hoquetus, a musical method where vocal parts alternate to create a single melody, speaks to Gomez’s musical approach to winemaking, where the ingredients are carefully composed to create a melodious pour.

Runway Market: Located in the airport district of Walla Walla’s wine region, Runway Market is a sparkling wine bar serving up local bubbles. The Market serves an assortment of food options, including picnic boxes, paninis, flatbread pizza, and various other grab-and-go options. All tastings include complimentary gourmet popcorn. Cathy Bay and her husband opened Runway Market in 2021 with the hopes of being a stop for not only bubbles and food, but laughter and celebration.

SPECIALTY, ACTIVITIES & OTHER
Showroom at Colville: The Showroom on Colville was built in the 1930s as a showroom for auto sales in the center of downtown Walla Walla. In October of 2019, the Showroom on Colville underwent extensive renovations which unveiled the beautiful bones of the structure, and from there the story began to blossom. A corner of downtown Walla Walla honors local history to gather and celebrate the community with local-centric artisans and purveyors. Shops include TMACS, The Market by Andy’s, Wildlings Co. kids boutique, and many more.

Walla Walla General Store: A new home, kitchen & gift store founded by Jean Bender and Peggy Frasse. The store opened to locals & visitors alike on May 6, 2021. From small delights, such as penny cent candy to homewares from makers such as Simon Pierce, Walter G textiles, Riedel and Staub – there is something for everyone at the Walla Walla General Store. Much more than just a retail space, co-founders Jean & Peggy envision the store as a space for community. Following a successful summer Art Series, resident Allison Palmer will host a continuation of “Make for Joy” there this fall. Weekly Monday-Wednesday classes will begin in September, and continue through December.

Walla Walla Brews Cruise: Walla Walla is known for wine, but it’s also home to plentiful craft beer and cider. Alongside thousands of acres of vineyards are century-old wheat fields and orchards stretching across the valley. Generations of wheat farmers have made their home in Walla Walla and now support a growing community of brewers. Walla Walla Brews Cruise tours are knowledge-based tours where you will learn about the process of brewing beers and crafting cider, with a guided discussion of varying styles of alcohol.

Foodscape Walla Walla: Foodscape could technically be described as an online grocer, but it’s so much more. It’s a place to acquire food, talk about food, or gather meaning from food. It was started by Hannah MacDonald, a longtime chef, local, and significant influencer on the Walla Walla food scene over the past decade. Foodscape highlights the area’s bounty, from food to all the agriculture offerings: produce, meat, and seafood. They also directly import hundreds of spices from all over the world, as well as other specialty products like olive oil, seafood, and vinegar. Foodscapes give locals and visitors alike the tools that they need to cook any cuisine under the sun.

About Walla Walla:
As the unofficial capital of Washington wine country, Walla Walla is home to more than 120 wineries, a nationally recognized culinary scene, access to an abundance of outdoor recreation, and an arts & entertainment scene that rivals cities many times its size. This community of just over 30,000 residents is known for many things, including its friendliness and hospitality, the quality of its wine, and of course the famous Walla Walla Sweet Onion. An easy and scenic four-hour drive from Seattle, Portland, or Boise, Walla Walla can also be accessed via Alaska Airlines’ daily non-stop flights from Seattle. For more information and to begin planning a trip to Walla Walla, visit www.wallawalla.org.

INTRODUCING HONKAKU SPIRITS’ SHOCHU PORTFOLIO

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Fukuoka, Japan: Honkaku Spirits is proud to announce the U.S. launch of its Shochu Portfolio, which highlights the spectrum of Japan’s traditional koji-fermented spirit. With SRPs ranging from $34.99 – $99.99/750mL, the Portfolio is distributed by Winebow, a national leading distributor of fine wine and spirits, and is currently available for sale in fifteen states: NY, NJ, CT, PA, DC, DE, MD, SC, GA, FL, IL, WI, MN, CA, and WA.

Richard Driscoll, Executive Vice President of Spirits at Winebow, says: “Earlier this year we began supporting Honkaku Spirits’ first product in the U.S., Takamine koji-fermented whiskey, which has already exceeded sales projections. We are delighted to now offer the first part of Honkaku’s shochu portfolio. Honkaku — which means ‘authentic’ — shochu is an unknown category to the U.S., and our sales team is thrilled to support these complex, artisanal products. We have written first-in-category distributor support education, much like we pioneered with agave spirits, and look forward to a strong market response. The wine crowd will love them; they are fabulous on their own, and they make incredible cocktails, too.”

The first shipment of the Shochu Portfolio features distilleries that honor Japan’s process of koji fermentation, a tradition that has been used to make shochu, sake, miso, and other umami-driven Japanese specialties for more than 1,200 years. These small, family-run distilleries use traditional methods to create layered, aromatic, flavorful shochu. This first shipment includes shochu made from rice, barley, sweet potato, and kokuto sugar (a traditional dark sugar from the southern islands of Japan).

The Portfolio currently offers three product lines:

The Obi Collection – Named for the traditional silk kimono belt, this collection debuts with five shochu made in Kyushu by female producers. Three of the expressions come from Furusawa Distillery, a 5th generation-owned distillery established in 1892 and overseen by master brewer-distiller and distillery president Ms. Masako Furusawa since 2007:

  • Motoko (35% ABV); SRP: $48.99/750mL – This 100% rice shochu is distilled at normal atmospheric pressure to heighten its aromas, and then aged more than 8 years in ceramic pots and enamel tanks.
  • Masako (35% ABV); SRP: $46.99/750mL – This atmospheric distilled 100% barley shochu was aged for more than 11 years, including time spent in ceramic pots and enamel tanks.
  • Mahoko (35% ABV); SRP: $64.99/750mL – This atmospheric distilled sweet potato shochu was aged for more than 16 years, including time spent in ceramic pots and enamel tanks. This was made by Masako’s father to celebrate the birth of his granddaughter, Mahoko.

The two other expressions from the Obi Collection are from Nishihira Distillery on Amami Island. Established in 1927, the distillery makes ceramic pot fermented kokuto sugar shochu under the watch of master brewer-distiller Ms. Serena Nishihira, who is also a professional musician:

  • Selephant (30% ABV); SRP $59.99/750mL: With a name inspired by Serena’s childhood nickname, the label of this export-only shochu features a photograph of her own hand to symbolize shochu’s handmade nature.
  • Kana (30% ABV); SRP $67.99/750mL: Aged in oak for at least 1 year, this shochu is named after Kana, wife of Saigo Takamori, Japan’s last true samurai.

The Honkaku Harvest Reserve Collection exclusively features distilleries that either grow their own produce or work with local farmers to assure the highest quality ingredients. Like wine, the shochu featured in the collection are vintage dated. Poised for future growth, this portfolio currently features two shochu from Yachiyoden Distillery. Based in Japan’s Tarumizu region on the east side of the Sakurajima volcano, the distillery takes advantage of the area’s famous soil to grow the sweet potatoes used to make:

  • Crio “Frozen Moon” 2020 (25% ABV); SRP: $99.99/750mL: This shochu is made exclusively with hand-harvested, site-grown sweet potatoes that have been frozen, resulting in a sweeter shochu expression. This expression is extremely limited even in Japan, where it is often sold at auction on the secondary market.
  • Tsurushi “Floating Moon” 2020 (25% ABV); SRP: $99.99/750mL: This shochu exclusively features hand-harvested, site-grown sweet potatoes hung to dry in the distillery rafters prior to fermentation. Like Crio, this extremely limited expression is often sold at auction on the secondary market in Japan.

The “C&S Select” Collection will comprise many shochu. The first shipment includes two selections. The first is from Shoro Distillery; established in 1928, the distillery’s current master brewer-distiller — Mr. Hiroaki Yano — uses forward-thinking products and packaging to defy expectations commonly built around traditional shochu.

  • Colorful (30% ABV); SRP: $54.99/750mL: A collaboration between Hiroaki and another of his master brewer-distillers, Mr. Koji Okayama, this is a blend of two distillates made three years apart (2016 and 2019) from locally grown sweet potatoes, with a Thai rice starter fermentation.

The second expression in the “C&S Select” Collection comes from Tensei Distillery. Established in 1901, this distillery uses the softest strike water in Kyushu to make their shochu, resulting in rounded, mouthwatering spirits.

  • Mugi Hokka (25% ABV); SRP: $34.99/750mL: This shochu is made with 100% heirloom Schooner barley. Eight percent of the barley is roasted, a process that gives the shochu distinct notes of coffee and dark chocolate.

Please drink responsibly.

About Honkaku Spirits: Founded in 2020 in the midst of a global public health crisis, Honkaku Spirits is the first portfolio devoted exclusively to koji-fermented spirits including honkaku (authentic) shochu, Ryukyu Awamori from Okinawa, and koji whiskey from Japan. Working exclusively with family-run distilleries, Honkaku Spirits is devoted to introducing the best traditional Japanese spirits to America. The company is led by Christopher Pellegrini, author of The Shochu Handbook, the first English language book about Japan’s indigenous spirits, and supported by ambassador Stephen Lyman, author of the James Beard Award-nominated Complete Guide to Japanese Drinks. Bruce Gearhart – formerly president of Bacchus Importers, one of the premier fine wine and craft spirits distributors based in the mid-Atlantic – is the Managing Director.

For more information, please write info@honkakuspirits.com or visit www.honkakuspirits.com

Tasting Le Grand Verre

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How cute are these little cylinders of French wine? Too cute! But how do they taste? Let’s rip them open to see. And let’s get some information too. Excerpts from their news release are below in italics, my notes follow each of their wine descriptions:

Inès Andrieu of Domaine de Caylus produces Le Grand Verre Domaine Caylus, a rosé blend of Syrah and Grenache from the Languedoc- Roussillon winemaking region. Andrieu inherited the vineyard from her grandfather and quickly became a champion for the importance of preserving the region’s biodiversity, converting the estate to organic farming in 1999.

Notes on the 2020 vintage: Reminded me of watermelon hard candy, fresh cut strawberry, lemon-lime fizzy soda and wet stones when I took a sniff. Then for the taste I noted those same fresh berry notes, as well as Meyer lemon, orange zest, a medium acidity and a long, lasting finish.

Another cult classic is Le Grand Verre Château Val D’Arenc, an organically certified Bandol rosé blend of Mourvèdre, Grenache, and Cinsault produced by the young and innovative male winemaker, Gérald Damidot, in Provence. Under Damidot’s leadership the estate converted to organic farming practices in 2015 significantly enhancing the quality of the win.

Notes on the 2020 vintage: Ooh, nice nose that called up memories of silky rose petals, waterfalls, fruit cocktail and the ripest of red berries. When I had a taste some of those same notes came through as well as pears in light syrup, orange marmalade and a welcoming low acidity.

Laurence Dupuch of Château Peyredon Lagravette works in tandem with her husband Stephane to produce Le Grand Verre Château Peyredon, one of the prized wines of the LGV collection. This quintessential Haut-Medoc Crus Bourgeois blend of Cabernet Sauvignon and Merlot with fruit picked from vines over 100 years old is crafted with world famous oenologist Hubert de Bouard, the winemaker and owner of Château Angelus, one of the four most prestigious Saint-Émilion estates.

Notes on the 2019 vintage: Sweet black cherry, plum, mushroom, dark chocolate, blueberry jam, green peppercorns, bark on the nose followed by flavors of dried dark berries, spaghetti sauce, lively spice, with firm tannins and a very rich mouthfeel. Felt older than a 2019, very balanced with a nice long dry finish.

Le Grand Verre Domaine Nadal Hainaut of Domaine Nadal Hainaut is Cabernet Sauvignon from the hands of husband-and-wife team Martine and Jean-Marie Nadal. The château has belonged to the family since 1900 and was fully converted to organic growing in 2010 making it a home to many new insects and birds. The Nadal’s plan to leave the estate with their three daughters Julie, Pauline, Marie and Luce.

Notes on the 2019 vintage: Red berries, dried dark fruit, powdery, perfumy, rich milk chocolate candy, and tea all on the aromas; then came the taste, which was all balanced spice and very dark fruit, smoke, some sweet prunes and very dry.

My conclusion: I would welcome having any of these wines again.

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From the Press Release

LE GRAND VERRE, CURATED SINGLE SERVE ETHICALLY MADE FRENCH WINES,

LAUNCHES IN THE US

The Predominantly Female Handcrafted and Award-Winning Proprietary Bottles Showcase French Wine

NEW YORK, NEW YORK – LE GRAND VERRE, the award-winning, single serve, ethical, proprietarily designed, and predominantly female produced boutique wine collection of France, has officially arrived on American shores. Envisioned by three French wine-loving friends, Nicolas Deffrennes, Founder, Régis Fanget, Brand and Artistic Director, and Valérian Déjours, Chief Operating Officer, the trio dreamt up LGV with one mission: to embody the culture and experience of tasting premium French wines – without the need to open an entire bottle.

The initial concept, a brainchild of Deffrennes inspired by his days as part of the wine club at Harvard University, quickly grew into an endeavor to feature solely boutique winemakers in lieu of commercial wineries. Those that use organic, ethical, or sustainable farming practices with the majority of them certified by France’s overseeing body Ecocert and Terra Vitis. Deffrennes and his counterparts aimed to make French wines more approachable by providing highly curated selections, thereby taking the onus off consumers to navigate the vast breadth of options available to them. The exclusive LGV collection represents France’s best styles, varieties and terroir from esteemed regions such as Bordeaux, Languedoc, and Provence.

Under a highly meticulous process the LGV trio tasted hundreds of wines from across France, primarily dedicating efforts toward wines crafted by almost entirely female winemakers, female-led, or female-owned estates, as well as those with distinct and long family histories of French winemaking tradition. Vetted by a panel of consumers state-side, the team oversees every step of the process from vine to bottle offering the most authentic, affordable and sustainable wines possible for oenophiles and wine newbies alike.

“We care about what goes into our wine and believe that you don’t ever have to compromise when it comes to offering the authentic experience of French wine and culture to consumers,” notes Deffrennes, Founder of LGV. “While touring vineyards we were struck by each winemaker’s powerful story; they were so devoted to their vines and removing all use of pesticides, additive and other chemicals, that we in turn became their advocates, dedicating LGV to their unique backgrounds with every sip. The importance of family, legacy, powerful female-led wineries, and a tradition of ethical farming techniques, rapidly became intrinsic to who we are and what makes us passionate about what we do. It’s single-serve packaging, but with a twist: very good wine with a very rich and versatile French history to be discovered inside.”

Funded by the Burgundy region the award-winning LGV bottles are proprietarily designed and packaged in a modern way to be enjoyed anywhere, anytime – without breaking the bank. Purchased in sets of 4 ranging from $20-$30, the 6.3 oz. design of each bottle is larger than your typical pour at 6 oz., as the name Le Grand Verre suggests. The wines are also made from recyclable materials and double-coated to preserve aromas.

“From the beginning we knew we needed to maintain the high standards set forth by the incredible winemakers who joined us in our mission. Developing an elevated and vastly unique single serve bottle to showcase their incredible wines was a challenging, exciting project,” explained Régis Fanget, Brand and Artistic Director of LGV. “The final product is a tall sleek bottle and an elegant departure from the canned wine masses we’ve seen over the past few years. Partnering on this endeavor with one of my oldest and dearest friends Nick has been a pleasure, to say the least. We’re thrilled to share our French wines with American palates…”

Powerhouse female producers include Elisabeth Prataviera of Domaine de Ménard & Haut-Marin the creator of Le Grand Verre Domaine Prataviera, a Sauvignon Blanc from Côtes de Gascogne known for stellar white wines. Prataviera took over the vineyards from her mother who has helmed the estate since 1960, both following in her family legacy while allowing for innovation such as the of use organic fertilizer to preserve soil.

“…We began working with Le Grand Verre only a year ago and already feel like part of the family,” said Inès Andrieu, creator of Le Grand Verre Domaine Caylus. “We’ve worked very closely with the team; Régis Fanget was invited to visit the estate during the last harvest season. We were proud to craft our organic rosé for LGV and are currently expanding the partnership with Chardonnay, also made with organic grapes.”

Officially partnering with Baron Francois, a premier wine distributor based in New York City, LGV wines are already making waves across the East Coast including NYC, Washington, D.C., and select airports such as Newark Liberty International and LaGuardia, where assorted LGV wines are available in premium dining locations and retail outlets.

“Le Grand Verre has been one of the most successful launches of Baron Francois to date,” said Alexandre Thevenet, Director of Sales of Baron Francois. “The wines are moving much faster than anticipated for a new brand in such a unique format. With plans to expand nationwide upcoming, LGV is in a great position to become the go-to single serve wine of choice for American wine lovers across the country.”

As Deffrennes and Fanget continue to tour the vineyards, new wines will be offered and available to the US throughout the year. “What do they all have in common? Delicious French wine from the meticulous work of emerging and female vintners, crafted under organic or sustainable farming, tested and vetted with both friends and consumers across the Atlantic!” adds Deffrennes.

Explore Le Grand Verre’s Collection: https://lgvwines.com/ @legrandverre_wines #LeGrandVerre

 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.