Vara Winery and Distillery High Desert Gin Receives High Marks East to West

July 24, 2021 by evebushman

ALBUQUERQUE, N.M. (PRWEB) – Vara Winery & Distillery’s High Desert Gin received Double Gold at the 2021 New York International Spirits Competition, along with five other medals including “New Mexico Distillery of the Year.” The New York International Spirits Competition is an annual judging of spirits that occurs each spring in New York City. The competition is unusual in that it is one of the few competitions that relies entirely on judges drawn exclusively from the beverage trade.

“Our first Double Gold medal in the Las Vegas Proof awards in December 2020 was humbling, and now this second Double Gold medal from the New York International Spirits Competition serves to validate our inspiration and execution of Vara High Desert Gin,” said Doug Diefenthaler, co-owner at Vara Winery & Distillery. “We seem to have found agreement with our idea of a lighter and more aromatic style of Gin and our distilling team has successfully interpreted our inspirations and has masterfully given life to this intriguingly delicious spirit.”

Vara stayed true to its mission of producing an international family of Spanish and American wines and spirits. Vara co-founders Doug Diefenthaler and Xavier Zamarripa were inspired to create a gin after noticing Spaniards’ affection for gin during their frequent trips there. The Spanish began to make their own gin using botanicals and blossoms found in the Mediterranean. Diefenthaler and Zamarripa wanted to emulate that style of gin. Albuquerque does not have the same botanicals found in the Mediterranean but what it does have is high-desert mountainous aromatics. Vara’s small-batch gin features 13 botanicals and is distilled from New Mexico grapes.

“The only other major unique thing about this is it’s not from a neutral grain spirit; it’s from a neutral grape spirit,” Diefenthaler said. “We start with a fruit-based distillation to make this, as opposed to a grain-based distillation. The aromatics that are in this from our region like to attach to that grape spirit. This is just unrivaled. It’s got nice weight, a nice texture and finish.”

Vara Winery & Distillery’s High Desert Gin won Double Gold at the 2020 PR%F Awards, and recently took Double Gold at the 2021 The New York International Spirits Competition.

The gin and other award-winning Vara spirits are available at the Winery and Distillery, 315 Alameda NE, and soon to be available for shipping nationally online at varaspirits.com

South African Wine Harvest Report 2021: Slow and Steady Wins the Race

June 24, 2021 by evebushman

NEW YORK (PRWEB) – Wine lovers from across the globe can enjoy outstanding wines from a much cooler and later 2021 wine grape season in South Africa. This according to the annual South African Wine Harvest Report 2021.

“It seems as though the vines really took their time to prepare this year’s harvest,” says Conrad Schutte, Consultation Service Manager of the wine industry body Vinpro. “Moderate weather throughout the season, and specifically during harvest time, resulted in grapes ripening slower, while developing exceptional color and flavor.”

The 2021 wine grape crop is estimated at 1,611,137 tons, according to the latest estimate of industry body SAWIS (South African Wine Industry Information & Systems) on May 19, 2021. It is 8.9% larger than the 2020 harvest.

The harvest kicked off around two weeks later than normal due to unusually cool weather conditions throughout the season, which persisted throughout harvest time and resulted in some wine grape producers harvesting their last grapes in May. Water resources were also replenished in most regions following the recent drought, which contributed to good vine growth, bunch numbers and berry sizes.

“Although these are general observations, it is always important to take the South African wine industry’s diversity over ten wine grape growing regions into account,” Schutte says.

Remarkable wines

“The late and slow harvest was definitely worth the wait. Wine lovers can really look forward to remarkable wines from the 2021 crop,” Schutte says. “The cooler weather enabled producers to harvest their grapes at exactly the right time, and viticulturists and winemakers are especially excited about good color extraction, low pH levels and high natural acidity in cases where vineyards were managed effectively, which all point to exceptional quality wines.”

The 2021 wine harvest – including juice and concentrate for non-alcoholic purposes, wine for brandy and distilling wine – is expected to amount to 300,205 gallons at an average recovery of 205.5 gallons per ton of grapes.

“We are delighted that harvest 2021 has proven to be somewhat of a silver lining for the South African wine industry, which will no doubt further bolster our international positioning,” says Siobhan Thompson, CEO of Wines of South Africa (WoSA). “What stands out above all else is the consistency in quality that we have come to see over recent years. This will go a long way to convincing those who may still have been on the fence and reinforce our overall standing alongside our international competitors. It is also very promising to note that the volume and value of wine exports from South Africa are higher compared to the year-on-year figures in 2020 and 2019.”

South Africa is the ninth biggest wine producer worldwide and produces about 4% of the world’s wine. The wine industry contributes more than R55 billion (more than $3.99 billion) to the country’s gross domestic product (GDP) and employs 269,069 people throughout the value chain, of which 80,183 work on farms and in cellars.

Strike a balance

Intermittent restrictions on the export and local sale of alcohol in South Africa from March 2020 to February 2021 as part of the country’s national state of disaster resulted in 171.7 million gallons of wine stock at the end of 2020, of which a large portion was not yet contracted.

“With so much stock still in the tanks at the beginning of harvest time, producers and wineries were concerned about processing and storage capacity when taking in the new harvest, many of whom rented additional storage space or restored old tanks,” says Rico Basson, Vinpro Managing Director. “However, the fact that sales reopened, along with the harvest starting later than normal, helped ease the pressure to some extent.” A number of wineries were also able to secure contracts with grape juice manufacturers, which helped work away some of the stock.

“The larger wine grape crop will require careful planning from producers and wineries to sell the current wine stock in a responsible and sustainable way. This situation will, however, also create the opportunity for innovation and growth of existing and new markets,” Basson says.

2020/21 Growing season

The weather was moderate in most regions during the post-harvest period, which led to leaves falling later than normal and vines building up good reserves. Producers also had access to sufficient water for post-harvest irrigation.

Winter was colder than the previous season, with much higher rainfall, which replenished water resources and led to sufficient cold accumulation to break dormancy.

The cold and wet weather continued into spring, which contributed to homogenous, but delayed bud break and initial growth. In the coastal region, however, the wetter conditions made the timing of disease control more challenging.

Frost damage occurred in some irrigation areas and it was expected that significant frost damage in the lower lying areas of the Northern Cape and strong winds in the Cape South Coast region would have a notable effect on these crops. Fortunately, the frost and wind occurred at an early enough developmental stage for vines to recover.

Flowering and set were mostly efficient and even, while shoot and leaf growth picked up the pace by the start of November, which necessitated additional inputs from producers to manage the fast and vigorous growth.

Temperatures remained moderate during the summer, which slowed down ripening and resulted in harvest time starting out around two weeks later than normal. Although most wine regions experienced little rainfall during harvest time, there were also almost no characteristic heat waves, and the lower day and night temperatures throughout the season led to producers waiting patiently for grapes to reach optimum ripeness.

Overview of regions

Breedekloof
A very late season, characterized by a good balance between yield and quality, as vines developed healthy canopies during a moderate growing season.

Cape South Coast
Challenging weather conditions led to a smaller crop, but enabled producers to truly make cool climate wines of exceptional quality.

Klein Karoo
Moderate weather conditions, good water availability and sufficient winter rainfall in certain areas resulted in a larger crop and great quality, although drought conditions still persist in some parts of the region, placing wine grape producers under great pressure.

Northern Cape
A good wine grape crop in terms of quality and volume, despite challenges in terms of sugar accumulation and load shedding during the peak of harvest time.

Olifants River
A later and cooler season resulted in slow, but even ripening of a somewhat larger and outstanding quality wine grape crop.

Paarl
Good water availability, sufficient reserves and cooler weather contributed to yields equal to that of 2020, which will result in elegant wines.

Robertson
Although it was a long and extended season, the vineyards realized a higher, exceptional quality yield.

Stellenbosch
A smaller crop, but outstanding quality grapes, resulting in great wines with good aging potential.

Swartland
Consumers can look forward to exceptional wines from this year’s crop, following moderate weather conditions and slow ripening.

Worcester
One of the latest harvests recorded in this region, bringing with it a larger wine grape crop and remarkable wines.

See http://www.vinpro.co.za for the full harvest report per region.

About Wines of South Africa
Wines of South Africa (WOSA) is the organization representing all South African producers of wine who export their products. WOSA, which was established in its current form in 1999, has over 500 exporters on its database, comprising all the major South African wine exporters. It is constituted as a not-for-profit company and is totally independent of any producer, wholesaling company or government department but is recognized by the South African Export Council. WOSA’s mandate is to promote the export of all South African wines in key international markets including the United States.

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

May 24, 2021 by evebushman

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

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

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

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

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

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

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

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

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

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

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

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

Web: Cava.wine

Facebook: facebook.com/do.cava

Instagram: instagram.com/Cava.do/

Twitter: twitter.com/DO_Cava

YouTube: youtube.com/c/doCava

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

May 7, 2021 by evebushman

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

What is the tribute for?

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

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

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

2015 Tasting Notes

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

2021 Tasting Notes

14.8% alcohol.

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

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

Technical Sheet

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

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

Tasting Notes: Currants with a hint of spice and a gravel like mineral element in the nose. On the palate it is intense and dense with black fruit. Very varietal and well structured, accented by spice throughout add to that long, complex and complex finish.

Special Notes: This is a very special tribute wine. The Cabernet Sauvignon components are very unique. The two clones used are the rarest in the Napa Valley. One is the Secret Clone from its original vineyard on a hill in Pope Valley and from a small block in Yountville. The other is the “L” Clone which supposedly traces its origin to the famous Chateau Lafite Rothschild property. This is the first use from new plantings in Pope Valley where it exhibits a distinctive Pauillac minerality and dense black fruit as it does in Bordeaux.

(Production limited to 80 cases.)

https://www.purecruwines.com

https://www.facebook.com/PureCruWinesNapa

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Josh Cellars Launches New Prosecco Rosé

May 5, 2021 by evebushman

STAMFORD, Conn. /PRNewswire/ — Josh Cellars is giving us a new reason to celebrate: Prosecco Rosé. America’s most popular premium ($10+) wine brand is among the first to market with Italy’s newest approved sparkling varietal.

Josh Cellars is among the first to market with Italy’s newest approved sparkling varietal: Prosecco Rosé.

“We all have reasons to toast those we love, maybe now more than ever,” says Joseph Carr, founder of Josh Cellars. “Our new Prosecco Rosé is a way to celebrate and express genuine gratitude for simple, everyday moments, together in person or virtually.”

Josh Cellars Prosecco Rosé has scents of fresh wild berry and blackberry, complemented by a refreshing acidity and effervescence. It is light bodied, pairing perfectly with seafood, cured meats, cheeses and classic brunch dishes like eggs Benedict.

Until last year, Prosecco Rosé was neither permitted nor even possible. Prosecco production is tightly controlled by Italian wine officials to ensure superior quality, making it similar to wines of the Champagne region. To clearly differentiate Prosecco Rosé from other bubbly selections, winemakers must follow specific guidelines related to sourcing and production.

All Prosecco is made in a specific region of northern Italy, with at least 85% Glera grapes. While many Americans may not recognize the name, Glera’s wine roots go back to the Roman Empire. Notably, Glera ripens later than some other grapes, providing a higher acidity ideal in sparkling wine.

Previously, Italy permitted winemakers to blend only white grapes to produce Prosecco. Last year, Italian wine officials changed the rules, allowing for up to 15% Pinot Noir, a red grape. Pinot Noir enables the production of outstanding sparkling wines and it is often used in some of the best white and rosé Champagnes.

“Prosecco Rosé is like a perfect marriage,” says Daniele Pozzi, a fourth-generation Italian winemaker. “Pinot Noir grapes bring warmth and depth to the relationship, making Prosecco even better in many ways.” In addition to flavor, Pinot Noir provides Prosecco Rosé its beautiful pink color.

Josh Cellars previously partnered with Pozzi on Josh Cellars Prosecco winemaking, which launched in 2019. In just a little more than a year, Josh Cellars Prosecco is now the fastest-growing and fourth-most-popular Prosecco in the United States. The Pozzi family now makes Josh Cellars Prosecco Rosé as well.

Josh Cellars Prosecco Rosé (MSRP $14.99) can be purchased directly at JoshCellars.com and through retailers nationwide.

About Josh Cellars

Josh Cellars was founded by Joseph Carr, a sommelier and vintner. Josh Cellars offers bold, complex and approachable wines for drinking with family and friends. Sourced from vineyards across California, Josh Cellars offers 11 varieties, including Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Pinot Noir, Merlot, Rosé, Legacy Red Blend, Pinot Gris, Prosecco, Prosecco Rosé and Pinot Grigio. Josh Cellars also has a tier of premium wines called “Reserve,” with longer oak maturation. Wines in the Reserve collection include North Coast Cabernet Sauvignon, Paso Robles Cabernet Sauvignon, North Coast Chardonnay and Bourbon Barrel Cabernet Sauvignon. Josh Cellars wines are available at retailers nationwide: www.joshcellars.com

Andalusia Whiskey Co. Releases their First Texas Brandy!

April 25, 2021 by evebushman

BLANCO, TEXAS (PRWEB) – Andalusia Whiskey Co will release their first Texas Brandy on Saturday March 27th. The distillery is not the first but one of the few to release a brandy in Texas.

“I feel most people overlook brandy,” said Co-Founder Ty Phelps. “Which is why we are excited to show what a brandy from Texas can taste like,” he continued.

The Andalusia Whiskey Co. Texas brandy uses 2018 Orange Muscat grapes grown by Lost Draw Cellars and then pressed by William Chris Vineyards. These grapes were too sweet to make wine but great for distilling into brandy. Aged 2.5 years in used American oak charred barrels. “We love how aromatic and flavorful the spirit turned out,” said Ty Phelps. The tasting notes include citrus, vanilla, honey, floral, anise, and cloves.

“People have a desire for local products, so we jumped at the chance to make a local Texas Brandy from regional wineries,” said Co-Founder Tommy Erwin.

Our Texas Brandy will be available in 375 ml bottles for $40. You can purchase them at the distillery or online. Online sales must be picked up at the distillery located at 6462 N US Hwy 281, Blanco, Texas 78606. Whiskey or brandy cannot be shipped. You are allowed to pick up two bottles (750 ml) per person per 30 days.

Follow Andalusia Whiskey Co. on Facebook for updates on tours, tasting room hours, and special releases. You can find Andalusia’s award-winning single malts Stryker, Revenant Oak, and their Triple Distilled whiskey at liquor stores throughout Texas.

About Andalusia Whiskey Co.
Andalusia Whiskey Co. produces hand-crafted, grain to glass malt whiskies deep in the heart of the Texas Hill Country. The distillery offers tours, tastings, and cocktails in their beautiful tasting room. Visitors to the Texas Hill Country are encouraged to sign up for a distillery tour and come by for a visit. For more information, visit their website http://www.andalusiawhiskey.com. For interviews, contact Jake Clements at media@txwhiskeyfest.com.

Absinthia’s Bottled Spirits Releases Absinthia Verte

April 22, 2021 by evebushman

OAKLAND, Calif., /PRNewswire/ — Absinthia’s Bottled Spirits (@Absinthia_Absinthe), a woman-owned artisan spirits company, has released Absinthia Verte, the follow-up to its inaugural and Gold Medal-winning Absinthia Blanche.

“As an unregulated category, there are a lot of ‘crapsinthes’ on the market that use artificial ingredients and dyes to achieve the end product. Absinthia absinthes are carefully crafted according to a vintage Swiss recipe using all-natural ingredients and no sugar,” said J. Absinthia Vermut, founder and creator of Absinthia’s Bottled Spirits. “We start with a neutral spirit made from biodynamic grapes from California, and distilled that with organic herbs – fresh wormwood (artemesia absinthium), star anise, fennel seed, and coriander seed – from an organic farm in Oregon. The result is an aromatic, brilliantly clear and modern take on absinthe, launched in 2018 as Absinthia Blanche.”

To create the beautiful peridot green of the Verte, Absinthia distills the Blanche with organic artemisia pontica, anise hyssop, and lemon balm. The Verte has a natural sweetness and earthier flavor than the Blanche. It is delicious neat, on the rocks, with a splash of cold water, or in a cocktail.

“I started with the release of the Blanche because out of the still, it was delicious,” said Vermut. “Also, we knew if we released a blanche and a verte at the same time, most absinthe drinkers would gravitate to the better known verte. The blanche is so delicious that we wanted to make sure our customers tried it first – and they did.”

Absinthia Blanche has received several awards, including a Gold Medal from the prestigious San Francisco World Spirits Competition in 2018.

Absinthia Facts:

Farm to glass authentic absinthe from a vintage Swiss recipe
Twice distilled in California in a copper pot from biodynamic grapes and fresh herbs
110 proof (55% ABV)
Blanche SRP $44.99 (375ml)
Verte SRP $44.99 (375ml)

About Absinthia’s Bottled Spirits:
Absinthia’s Bottled Spirits is a WBENC-certified woman-owned artisan craft beverage business based in Oakland, California. The passion of founder J. Absinthia Vermut, the company began hand crafting absinthe according to an authentic Swiss recipe in 2017. Distilled in a copper pot from biodynamic grapes, grown in California, and fresh organic herbs – wormwood, anise, fennel, and coriander – from Oregon, Absinthia Blanche was awarded a Gold Medal in 2018 at the San Francisco World Spirits Competition. Absinthe Verte was launched in 2021. Absinthia’s absinthes are distributed in key markets and available online. For more information, visit www.absinthia.com.

Follow Absinthia’s Bottled Spirits on Social Media: @Absinthia_Absinthe #Absinthia #GreenFairy

New Ménage à Trois Sweet Collection Captivates With Sweet Semi-Sparkling California Blends

March 27, 2021 by evebushman

ST. HELENA, Calif., /PRNewswire/ — Ménage à Trois – the wine brand widely credited with creating the wildly popular $10 California Red Blend category – has recently announced the Sweet Collection, a new lineup of sweet, semi-sparkling California wines. The collection – launching with Dolce Sweet Red Blend and Moscato Sweet White Blend – is the first new line from the brand since the sparkling collection debuted in 2014. These 9.5 percent ABV wines inspired by consumer desire are now available nationwide for $15 SRP.

“As longtime leaders in the Red Blend space, we pride ourselves on understanding the category’s consumer,” said Mark Dunlea, vice president, marketing for Ménage à Trois wines. “Our research has confirmed what we’ve long believed – consumers are looking for occasions to indulge and treat themselves. The Ménage à Trois Sweet Collection overdelivers on that market need as a uniquely sweet, semi-sparkling California wine. This new tier further emboldens our Ménage à Trois portfolio, which has proudly been recognized for releasing the No. 1 new wine item for six consecutive years¹.”

Consumer support for the collection was validated with research showing strong interest in a sweeter offering from the famously indulgent wine brand. Both collection offerings emphatically invite new and existing Ménage à Trois fans to experience the sweet life. Ménage à Trois Dolce is a decadently sweet Red Blend that’s brimming with a wealth of dark blackberry and raspberry flavors, accented by warm notes of cherry vanilla. Ménage à Trois Moscato is crafted with premium grapes ripened in the California sun. The satisfyingly sweet White Blend is bursting with ripe peach and bright tropical fruit flavors that lead to a refreshing finish.

The lineup’s launch sees support from “Sweet Utopia” – a vibrant and energizing campaign reflective of a younger and more diverse audience. This creative campaign depicting a captivating wine experience will garner 35 million digital impressions within its first six months, complementing the more than 200 million impressions that the brand’s TV campaign secured during the holiday season.

Ménage à Trois’ 25-year legacy of leadership ensues with the all-new Sweet Collection – the latest line of thrilling blends carefully crafted to join the ranks of Silk, Midnight, Decadence, Gold, Limelight and the original Red Blend that started it all.

About Ménage à Trois

Since 1996, Ménage à Trois has thrilled wine fans with its unapologetically bold persona and an equally adventurous approach to flavor. Founded by two psychiatrists-turned-wine-aficionados in St. Helena, California, Ménage à Trois launched 25 years ago with two blends—one of which was a convention-shattering blend of three red varietals. In a pace-setting move that would spark a national phenomenon, Ménage à Trois fused Zinfandel, Merlot and Cabernet Sauvignon—long before blends were a trend in the U.S.—ultimately cementing the brand’s iconic status as the catalyst behind today’s wildly popular Red Blend category. Ménage à Trois wines are wholly owned and operated by Trinchero Family Estates, family-owned Napa Valley vintners since 1948. Please visit www.MenageaTroiswines.com to learn more.

Social Media Handles
Facebook: @MenageaTroisWines
Instagram: @MenageaTroisWines
Twitter: @MenageaTrois

Tasting “The Fruit of a Magic Formula” With Count Francesco Marone Cinzano, Owner of Col d’Orcia

March 12, 2021 by evebushman

A great invitation came my way to meet the owner of an Italian winery and taste three of his wines with about 40 other professionals. This time it was:

“…Join us via Zoom as Count Francesco Marone Cinzano, owner of Col d’Orcia, shares a first taste of his new 2016 Brunello di Montalcino 5-star release, together with two other top wines from his organically farmed estate…Poggio al Vento Brunello di Montalcino Riserva DOCG 2013 – another stellar, 5-star vintage – and Olmaia Sant’Antimo Cabernet DOC 2015 (great vintage as well!) All three wines are produced entirely with organically grown grapes farmed on the Col d’Orcia estate and bottled on location.”

Takeaways from Time with The Count

Let me start by saying that right off there was something Capra-esque and Cary Grant-ish about Count Francesco Marone Cinzano, as he warmly greeted our group from Col d’Orcia (pronounced Col-Door-Cha) with amazing photos of his property while wearing a vineyard colored green scarf and jacket that was in perfect “balance” for the scenery.

Fifty percent of the land in Montalcino is natural woodland.
They are located in a natural park, and a designated UNESCO territory.
The Count feels “a duty” to “protect the environment” that he has inherited.
There is an oak tree in the vineyard that is four and a half centuries old, and is a “symbol of care for nature.”
They have invested a lot into Research and Development. Though going 100% organic wasn’t so difficult as “little had to be done to do so.”
The Brunello is 100% Sangiovese grapes. The wine is made to be paired with food, which is the “concept of drinkability and food pairing.” The wine also has an “incredible intensity in aroma and taste.”
The soil is a mix of clay, sand and a high level of limestone that gives “quality” to the “tannins.”
Families, and their pets, have been on the estate for decades. As well as a bee population, grains to make pasta and other animals that live there include sheep, goats, poultry and pheasants.
“A happy winemaker produces a good wine…(and they also have) “the fruit of a magic formula.”
They grow Pinot Grigio, Vermentino, Chardonnay, Syrah, Merlot and other wine grapes on the property.

Background

As one of the original estates of Montalcino and now the largest certified organic estate in Tuscany, Col d’Orcia is a leader in Brunello di Montalcino, helping to define and promote one of Italy’s most prestigious wine regions. Tradition, integrity and sustainability are the pillars of the estate, whose classic style wines are celebrated all over the world. Proudly defined as an ‘organic island,’ Col d’Orcia is committed to maintaining the natural environment in which it operates and has, for many years, employed organic farming practices.

About the Family

Col d’Orcia has a rich winemaking history dating back to the 1700s. Today, the estate is owned and managed by Count Francesco Marone Cinzano. A world traveler with boundless energy, the Count is a tireless ambassador for his estate as well as the Montalcino region. Under his leadership, plantings have expanded exponentially at Col d’Orcia and the estate has been transformed into an organic farm.

My Notes on the Wines (in italics), following notes from the technical sheets

Brunello di Montalcino 2016

14.5% alcohol. On aging, “4 years, 3 of which in 25-50 and 75 hl oak casks from Slavonia and Allier followed by at least 12 months of refinement in the bottles placed in storage at controlled temperature.” $59.99

This wine is a blend from all of the vineyards in the estate. Lots of red berries on the nose, as well as earth, Italian plums, and spice all in a nice balance on the nose. The taste delivered those same fresh and fruity red berries, tannins and a crispness noted by the Count.

Poggio al Vento Brunello di Montalcino Riserva DOCG 2013

15% alcohol, “The wine is aged a minimum of six years prior to release; four years in Slavonian and French oak casks followed by at least two years refinement in bottle.” $162.99

This Riserva is a limited release with less than 12 thousand bottles and could age for quite some time, according to the Count, 10 more years or so. The Count called it an “elegant” wine and none of us disagreed. The nose was huge with notes of red fruit again, but also whiffs from a well-tended vegetable garden, peppery and lots of minerals. Going in for a taste I found it both lively and spicy with medium tannins and acidity. I was craving the pasta I planned for dinner about now.

Olmaia Sant’Antimo Cabernet DOC 2015

14.5% alcohol. Aging notes include, “The wine is aged 18 months in new French oak barriques and a small portion in American barrels, followed by a further 8 months refinement in bottle.” $68.99

The name Olmaia means Elm Tree in Italian according to the Count. This Cabernet, of course, was nothing like the red fruit of a Sangiovese. It was all dark fruit, sweet tobacco, milk chocolate with a creamy balance between the fruit and spice on the nose; on the palate came the same notes, but also dark and dusty fruit, and what the count referred to as “herbs, spices and minerality.”

https://www.coldorcia.com/

Evidence mounts that eco-friendly wine tastes better, From a Kedge Expert

March 6, 2021 by evebushman

Consumers have shown that they are willing to pay extra for organic produce grown without pesticides, even if it doesn’t taste better.

That has not been the case for organic wine. Organic-labeled wines generally sell at prices similar to those of non-organic wines. And that’s despite growing evidence that they actually do taste better.

Olivier Gergaud, an economist at KEDGE Business School in Bordeaux, France.

A new study by Magali Delmas, an environmental economist at UCLA Anderson School of Management, and Olivier Gergaud, an economist at KEDGE Business School in Bordeaux, France, found that organic wines are judged to be higher quality by experts — but that the difference is not just a matter of whether the wines came from organic or conventionally grown grapes.

That is, the difference in quality is apparent for wines that certified organic by a third-party accreditation service, but not for those that are self-labeled by a French wine industry-backed group for using conscientious practices.

Three esteemed wine guides — Gault Millau, Gilbert Gaillard and Bettane Desseauve — scored the third-party–certified wines an average of 6.2% higher than those that were certified organic by an industry-backed group. The findings are based on ratings data for 128,182 French wines that were produced from 1995 to 2015.

Wines that were certified as biodynamic by the third-party association performed even better, scoring 11.8% higher. Biodynamic wines take organic farming a step further, using methods that time planting, trimming and harvests to coincide with seasonal and lunar cycles, and integrating animals for a more complete ecosystem.

“Organic and biodynamic wines showed much higher quality,” Delmas said. “It’s another example of sustainable goods providing additional benefits to consumers.”

The paper, published in Ecological Economics, follows a 2016 study by Delmas aind Gergaud that yielded similar findings for California wines. In that research, critics scored eco-labeled, organic California wines 4.1% better than unlabeled wines — those not certified by a third-party organization as organic or biodynamic.

A biodynamic vineyard near Ukiah, California. Biodynamic farming uses methods that time planting, trimming and harvests to coincide with seasonal and lunar cycles, and integrate animals for a more complete ecosystem.

Delmas conducted the new study on French varietals to understand whether the results would hold in the world’s second-largest wine producing country (after Italy). France’s wine-making traditions date back 2,600 years, and in 2019, the nation produced over 1 billion gallons of wine — enough to fill the 90,000-seat Rose Bowl in Pasadena 7.4 times.

Conventionally grown wine grapes use more pesticides than most other crops, Delmas said. That puts the health of farm workers, wildlife and neighboring communities at risk.

The dangers of pesticides’ use in winemaking was highlighted dramatically in 2014, when teachers and students at a rural school in Bordeaux were hospitalized due to exposure to the toxic chemicals. Protests followed, and winemakers faced strong public pressure. The wine industry in France has evolved more rapidly towards organic farming methods since then.

Rather than turning to third parties to certify that their wines are either organic or biodynamic — which would involve inspections and audits to ensure products meet certain criteria — some French winemakers devised their own industry certification standard. In the new study, wines that were self-labeled as having been produced using conscientious practices according to that standard received scores that weren’t measurably different from those of conventional wines.

Overall, more French winemakers are going organic or biodynamic. Among the wines analyzed in the study, just 3.87% of wines were third-party certified as organic or biodynamic from 1995 to 2000; the figure increased to 7.37% for wines produced between 2001 and 2015. Delmas said owners of smaller vineyards don’t want their families and farmworkers exposed to pesticides, and larger vineyards are beginning to follow their lead.

That’s worth clinking glasses about.

“It seems like another step in the right direction,” Delmas said. “Not just for the health and the environment, but for wine quality.”

The challenge of communicating to consumers that organic wines actually taste better, however, is another hurdle. In her 2018 book “The Green Bundle: Pairing the Market with the Planet”. Delmas suggests that wine producers advertise their products’ quality rather than their environmental benefits. And that they communicate that organic and biodynamic practices are actually in line with centuries-old practices — a nod to the fact that the industry is so steeped in tradition — whereas the use of synthetic pesticides didn’t begin until the 1930s.

About Olivier Gergaud :

Olivier Gergaud is Professor of Economics at KEDGE Business School and affiliate researcher at LIEPP in Sciences Po Paris. He holds a Ph.D. from the University of Reims, 2000 and an accreditation to supervise research from Sciences-Po Paris, 2009. His research areas are Cultural Economics, Wine Economics, Sports Economics, Economics of Pro-Social Behavior and Restaurants Economics. He has been visiting professor at different European (Sciences Po Paris, Université Libre de Bruxelles) and North American universities (NYU, UCLA, HEC Montréal). He has been awarded several prizes including the President’s prize during the 12th International Conference of the Association for Cultural Economics International (ACEI) and a Certificate of Merit for his Ph.D. from the French Economic Association. Olivier Gergaud has published several papers on different topics in applied economics, some of which appeared in international journals such as Economic Journal, Economic Inquiry, Journal of Portfolio Management, Family Business Review, Journal of Sports Economics, Journal of Wine Economics, Journal of Cultural Economics and got substantial coverage in the media (e.g., The New York Times, The Guardian, The Sunday Telegraph, The Washington Post, The Los Angeles Times, Financial Time, Le Monde, France 5, etc.). In addition, he serves on the Editorial Advisory Board of the Journal of Wine Economics and on the Editorial Board of the Journal of Prediction Markets.?

About KEDGE Business School:

KEDGE Business School is a benchmark French business school with 4 campuses in France (Paris, Bordeaux, Marseille and Toulon), 3 overseas (2 in China, in Shanghai and Suzhou, and 1 in Africa in Dakar) and 3 partner campuses (Avignon, Bastia and Bayonne). The KEDGE community is made up of 14,800 students (23% of whom are international students), 192 full-time lecturers (45% of whom are international), 201 international academic partners and 70,000 graduates worldwide. KEDGE offers a portfolio of 36 training programmes in management and design for students and industry professionals. It also provides customised educational programmes for businesses at national and international levels. KEDGE Business School is AACSB, EQUIS and AMBA-accredited, and is a member of the Conférence des Grandes Ecoles. It is also recognised by the French government, with officially approved programmes, and is EESPIG-certified. KEDGE is ranked 34st by the Financial Times in the European Business School rankings and 41th globally for its Executive MBA.

kedge.edu