WhistlePig Goes Beyond Bonded with 100.1% Farm-to-Bottle, Single Barrel Rye & Bourbon

June 30, 2021 by evebushman

SHOREHAM, VT. (PRWEB) – WhistlePig Whiskey, the #1 distiller in the ultra-premium and luxury rye whiskey category in North America, celebrates a milestone this Spring with the release of two 100% grain-to-glass whiskeys from the WhistlePig Farm. WhistlePig’s long anticipated FarmStock Beyond Bonded Rye is joined by FarmStock Beyond Bonded Bourbon. Both Rye and Bourbon are harvested, distilled, aged and bottled by hand at the WhistlePig Farm and Distillery in Shoreham, Vermont. With Beyond Bonded, WhistlePig defines a new standard of quality that is not only Bottled-in-Bond, but Single Barrel, fully traceable at every step of the Farm-to-bottle journey, and bottled at 100.1 proof, just beyond the Bonded whiskey standard. With just 24 barrels of Rye and 16 barrels of Bourbon in the 2021 release, Beyond Bonded FarmStock Rye and Bourbon are among the most rare and collectible whiskies ever produced from the WhistlePig Farm.

WhistlePig’s FarmStock Beyond Bonded Rye is a Straight Rye Whiskey crafted from 100% Remington Rye harvested from the ‘North Orwell 1’ field of WhistlePig’s 500-acre Farm. FarmStock Beyond Bonded Bourbon is a Straight Bourbon Whiskey made with a high rye mash bill clocking in at 51% Dent Corn and 49% Remington and Rifle Rye varietals harvested from ‘North Orwell 1’ and ‘North Orwell 2’ fields. Both whiskeys were distilled on WhistlePig’s original hybrid still, ‘Mortimer’, proofed with water from WhistlePig’s Farm well, and aged for upwards of four years in Vermont Estate Oak barrels which were produced from local Vermont oak. The oldest barrel in the release was aged for four years, 8 months and 14 days.

WhistlePig FarmStock collectors will be able to trace the Farm-to-bottle journey via a unique QR code on the label. Each code reveals thirty unique facts about their individual whiskey, from growing conditions to fermentation days to barrel specs to bottling team.

“Today’s craft spirits drinkers, especially whiskey collectors, are incredibly knowledgeable and passionate about process,” says Jeff Kozak, CEO. “After working toward a 100% Farm whiskey vision for more than a decade, our team is proud to invite WhistlePig fans to look under the hood at who, where, when and how our grain-to-glass whiskey is created, and to offer a one-of-a-kind experience from each barrel.”

Beyond Bonded Rye follows WhistlePig’s original FarmStock Rye Crop series, released between 2017 and 2019, blending WhistlePig Farm Rye and other aged Straight Rye Whiskeys. The third and final edition, featuring 52% Farm-to-bottle Rye, will continue to be available alongside the limited release FarmStock Beyond Bonded Rye. Beyond Bonded Bourbon takes the whiskey world by surprise as WhistlePig’s first ever Bourbon release, after quietly seeding, harvesting and distilling the grain alongside their Rye varietals and other experimental crops.

Behind the scenes at WhistlePig, you’ll find Distiller Emily Harrison. Beyond Bonded Bourbon is especially close to her heart, having started out in Kentucky’s large bourbon distilleries before discovering her true passion for craft whiskey, and following it to Vermont. Emily leads a team of 4 distillers at WhistlePig Farm and manages the Farm-to-bottle process from the beginning. This includes creating crop plans with WhistlePig’s farmer, checking quality of the mash ingredients and distilled whiskey, and creating schedules for mashing, fermentation and distillation. Emily works closely alongside Meghan Ireland, WhistlePig’s Chief Blender, who in college, after reading an article about a female chemical engineer turned Master Blender, knew that she also wanted to get into the craft spirits industry. At the WhistlePig Farm, Meghan picks up when the barrels are filled, seeing the process through to ensure WhistlePig maintains its award-winning quality and taste.

“Beyond Bonded has been our most ambitious experiment to date. Whiskey making is a labor of love, with challenges at every step of the process” says Emily Harrison, WhistlePig Distiller. “In Vermont, the short growing season and extreme temperatures make for much tougher farming than in the south. After harvest, Rye is a notoriously difficult grain to distill, but we’ve always believed that the benefits of its complexity are well worth the effort. FarmStock Beyond Bonded shows its incredible potential once again, in both Rye and Bourbon. Seeing it leave the Farm is a dream come true.”

Earlier this month, to debut the Beyond Bonded collection, the first ever barrel of Beyond Bonded FarmStock Rye, Barrel No. 0001, was auctioned off at Dana Mecum’s 34th Original Spring Classic in Indianapolis. After whiskey fans across the country bid on Barrel No. 0001, the winning bid resulted in a total contribution of $100,100.00 to Farm Aid.

Hitting shelves across the United States this month, with no barrel or bottle being exactly alike, both Beyond Bonded Rye and Bourbon will be offered with an SRP of $99.99 per 750ml bottle. The next limited release of Beyond Bonded is expected in Spring 2022.

About WhistlePig Whiskey

Founded in 2007, WhistlePig has become the #1 distiller in the ultra-premium and luxury rye whiskey category in North America, featuring the bold and often untapped flavor of Rye. WhistlePig is leading a surge of innovation in the emerging field of North American whiskey. As the most decorated Rye whiskey – having received the coveted ‘Best in Show Whiskey’ title from the 2017 San Francisco World Spirits Competition, WhistlePig is widely viewed as the world’s finest Rye. With the opening of its distillery on its 500-acre Vermont farm in the fall of 2015, WhistlePig has also become one of the leading farm-to-bottle Rye whiskeys in the world. For additional information, please visit whistlepigwhiskey.com.

Blue Run Spirits 13.5-Year-Old Single Barrel Cask Strength Bourbon – Winner of Top Category Prize At the San Francisco World Spirits Competition – Now Available

May 27, 2021 by evebushman

GEORGETOWN, KY. (PRWEB) – A Bourbon treasure hunt is about to commence as Blue Run Spirits unveils its Spring release, which recently won Best in Class and a Double Gold Medal at the prestigious San Francisco World Spirits Competition. Blue Run 13.5-Year-Old Single Barrel Cask Strength Bourbon launches today as ten separate limited-edition bottlings from ten different barrels, each hand numbered to denote the proof, barrel number and bottling date, enticing whiskey sleuths to find the entire collection and whiskey enthusiasts around the country to discover their favorite flavor profile. Each bottle comes in a custom, handmade black lacquered wooden box, adding to the collectability.

The unveiling of Blue Run 13.5-Year-Old Single Barrel Cask Strength Bourbon comes on the heels of Blue Run’s inaugural release in October of 2020. Blue Run 13-Year-Old Bourbon received exceptional reviews and sold out quickly. With Jim Rutledge as the company’s Liquid Advisor, this new batch of Blue Run will delight Bourbon drinkers around the country. Rutledge is a 50+ year whiskey industry veteran and a managing partner of J.W. Rutledge Distillery.

Each of the ten barrels comes from the same mash bill, same yeast, same still and same warehouse, but how the liquid reacted to the wood and its position in the warehouse can delicately change the characteristics of the whiskey. Blue Run 13.5-Year-Old Single Barrel Cask Strength Bourbon has the brand’s characteristic smooth and mellow flavor; a long, sweet and dry finish; little to no burn on the back end – even at cask strength – and a long tail.

Between 104 to 150 bottles will be available from each barrel, with the proofs varying from 124 to 132. The secret to which barrel the Bourbon came from can be found on the hand-numbered label, which gives a hint at that whiskey’s particular characteristics and flavor profile:

Barrel #1: Mellow sweet corn and brown sugar apple butter that develops into mellow oak tannins

Barrel #2: Deep chocolate and honey-drenched s’more

Barrel #3: Gorgeous crème brûlée with a burst of dark brown sugar and streaks of ginger

Barrel #4: Creamy toffee with bites of cocoa and black pepper

Barrel #5: Sultry black cherry and oak with clove honey

Barrel #6: Decadent dark chocolate with a marshmallow frame and clove cascade

Barrel #7: Layers of char smoke and rich vanilla wood sugar

Barrel #8: Roasted pecan and nutty campfire smoke

Barrel #9: Spice forward with bold black pepper and baking spices and an herbaceous wrap

Barrel #10: Oak tannin and dark raisin combination with a whip of smoke on the finish

Though each barrel has its own subtle flavor differences, consumers can expect the liquid in each bottle to have a deep glow, streaked with bronze highlights; an alluring aroma of molasses and brown sugar with a toasted, nutty frame that reveals itself around baking spices and cocoa; and a long, sweet and dry finish wrapped in dark cherry highlights.

“This limited-edition, high-proof release offers a uniquely customized experience based upon each whiskey fan’s palate, pairings and passions,” said Mike Montgomery, CEO of Blue Run Spirits. “While a bottle of Blue Run Bourbon will definitely stand out on your bar, it’s the flavor we are most proud of and glad to see experts like the judges at the San Francisco World Spirits Competition agree.”

Blue Run 13.5-Year-Old Single Barrel Cask Strength Bourbon will be found in May initially in Kentucky, California, Delaware, Georgia, Maryland, South Carolina, Tennessee, and Washington, DC, as well as online. But here’s the twist: No state will receive bottles from all ten barrels. Each will get up to nine, encouraging collectors to reach out to friends to help amass the entire collection. The product will also be available through Seelbachs.com, with bottles from a different barrel made available every few weeks (but again, with only nine available). Seelbach’s will also offer a very limited number of ten-bottle complete sets.

Blue Run’s latest release will stand out on store shelves due to the modern design by Devon McKinney, the creative mind behind some of the world’s most-sought-after sneakers. The brand’s signature butterfly medallion, a nod to the Commonwealth of Kentucky butterfly the Viceroy, will be matte black on the Blue Run 13.5-Year-Old Single Barrel Cask Strength Bourbon bottle. This new offering will come housed in a striking, handmade black lacquered display box made of sustainable birch and imprinted with gold leaf.

Blue Run Bourbon will be available at $229.99 SRP. The company’s next release, a 14-Year-Old Small Batch Bourbon that also won Best in Class and a Double Gold Medal at the San Francisco World Spirits Competition, will be launched this summer, followed by a Gold Medal-winning Rye Whiskey in late summer.

Blue Run Spirits’ distribution partners include Republic National Distributing Company (RNDC) in Kentucky; Breakthru Beverage Group in Illinois and Colorado; Savannah Distributing Company in Georgia; Advintage Distributing in South Carolina and Tennessee; Prestige-Ledroit Distributing Co. in Washington D.C., Maryland and Delaware; American Spirits Exchange in California; and Evergreen Beverage Canada in Canada.

Find Blue Run Spirits online at http://www.bluerunspirits.com, and on social media: Instagram, Facebook and Twitter.

ABOUT BLUE RUN SPIRITS
Blue Run Spirits is a new kind of spirits company, creating a unique luxury proposition by tapping into the deep heritage and craft that makes a truly great whiskey, then elevating it through a modern design and marketing lens to reach a younger, broader and more diverse whiskey drinker. The company’s founders include a Nike designer, the first director-level employee at Facebook, a hospitality executive, a political advisor, and a philanthropist – all huge whiskey fans and individuals who acutely understand how to build demand and buzz for a contemporary consumer product. They are backed by a team of advisors including Nike marketing experts; the Campari communications veteran behind the US launch of Espolòn Tequila and the Aperol Spritz; a former vice president of innovation from Brown-Forman; a former spirits distributor; and others with deep industry experience. The Blue Run name is a nod to one of our founder’s upbringing in Georgetown, KY, where Bourbon began in the Bluegrass State.

New-To-Me Puncher’s Chance Kentucky Straight Bourbon

May 21, 2021 by evebushman

Bourbon fans unite! No one can argue against the popularity of Bourbon whisky these days, certainly not me. I recently wrote that I prefer Bourbon with dessert after a night of wine. I have my favorites, but love discovering new-to-me Bourbons. And here was my chance in sampling Puncher’s Chance!

Eve’s Tasting Notes

Dark caramel color, with a gamut of aromas (I sampled in a Neat tasting glass) including sweet toasted corn, caramel candy, rich molasses, roasted nuts, golden honey, vanilla bean, milk chocolate, toasted sesame seeds, charred oak, sweet pipe tobacco smoke and no nose burn whatsoever.

Going in for a taste there was a very full mouthfeel, and some burn, with many of the same remarkable notes I found on the nose with the addition of dried red berries, banana and with an unexpected strength. I added a capful of water to see what would happen and found that the aromas, thankfully, were unchanged. The taste benefitted from that small bit of water and softened some of the perceived strength, making this a perfect bourbon to serve on the rocks or a single extra-large rock.

This was a bourbon to linger over. My new What to Drink with What you Eat app (by Andrew Dornenburg and Karen Page) recommended pairing with chocolate brownies or cheese, which left me with a major craving!

From Puncher’s Chance™ 100% Kentucky Straight Bourbon:

Wolf Spirit Distillery’s newest brand, Puncher’s Chance™, is pure Kentucky Straight Bourbon inspired by two great American traditions: whiskey, and fighting for what we believe in. Famed sports and entertainment announcer Bruce Buffer, also known as the “Voice of Mixed Martial Arts,” explains: “A puncher’s chance means that anyone has the potential to succeed, whatever the odds, if he or she works for it. Being the underdog is often the greatest strength. Puncher’s Chance™ is the bourbon for everyone who believes and lives that credo.”

PUNCHER’S CHANCE ™ BOURBON, for those who believe they can win against all odds.

Where to Find it: As of Jan. 2021, sold in 19 states: AZ, CA, FL, GA, IN, KY, MA, MI, MN, MS, NE, NH, NV, OK, RI, TN, TX, WA, and WI.

Puncher’s Chance™ 90 Proof

Puncher’s Chance™ Kentucky Bourbon is a marriage of 4-, 5-, and 6-year-old Kentucky Straight bourbons. The palate leads with caramel, spicy, slightly sweet, and creamy vanilla notes. The palate shows complex oaky sweetness alongside orange, dark chocolate, leather, and baking spices. The finish is long with sweet maple and sugar notes. Puncher’s Chance™ received a 95-point review from The Tasting Panel in January 2021.

Suggested Retail Pricing: $34.99/750mL

ABV and Proof: 45% and 90

Puncher’s Chance™ Private Barrel Selections

Once in a while a special barrel, with the perfect nose, taste, mouthfeel, and complexity, will be hand selected as a standalone bourbon. Each year we find a limited amount of these unique barrels and offer them to select accounts. Every bottle is customized with the store’s name on an elegant craft label.

Suggested Retail Pricing: $59.99/750mL

ABV and Proof: 57-61% and 115-122

About Wolf Spirit Distillery:

Wolf Spirit Distillery was founded in 2017 by a 17-year veteran of Campari, Umberto Luchini, who – in his late 40s, with his own savings at stake – walked away from his CMO position, hell-bent on upending the system to follow his dream as well as his personal mission to live courageously, honestly, and with great purpose. An initial $1.5M investment converted a laundromat into the distillery, and in its first full year the distillery sold 5K 9L cases across 23 states. The Wolf Spirit portfolio currently comprises Blood x Sweat x Tears Vodka, Tom of Finland Organic Vodka, and Puncher’s Chance™ Bourbon.

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.

TENUTA MONTEMAGNO – MYSTERIUM: the Barbera d’Asti Superiore of 3 barrels

May 17, 2021 by evebushman

The use of wood, whether it is French oak, or Slavonian, whether it is barrels of different dimensions, the time of aging, the various toasting, because of all these details, it demands attention and respect.

The mastery is the wise and equilibrated use, to create a perfect balance between the wine that ages in and the aromas of the wood itself.

Mysterium is our Barbera d’Asti Superiore which refines in wooden barrels for at least 18 months.

It’s the uniqueness Barbera of Tenuta Montemagno, as the grapes come from the most ancient vineyards and tell its story. Actually, the Barbera d’Asti is the identity of this corner of Monferrato as well as of Tenuta Montemagno, which has its roots in the provinces of Alessandria and Asti.

The ambition of Tiziano Barea, owner of Tenuta Montemagno and the oenologue Gianfranco Cordero, is preserve the beauty of this grape through a wise and careful use of aging.

The manual harvest of Barbera grapes for Mysterium is medium late, with a further selection of the grapes during the harvest process, so as to reduce the yield per hectare to 65 q, compared to the 90 provided for in the production specification.

Pumping over and fermentation takes place with the Nectar system, which does not use mechanical components during the operating cycle. All this happens thanks to the natural CO2 emission of the wine that is formed during the process.

This procedure allows the preservation of the organoleptic characteristics of the grape variety.

Starting from this imported assumption, the aging in wood that follows the malolactic fermentation provides that the wine is separated in 3 equal parts:

The first part stays in barrique – Allier oak, medium toasting, second hands barrels. The second portion refines in tonneau, French oak, again second passage oaks; the toasting is strongest. The remaining hectoliters will age in Slavonian oak barrels, 2500 liters of capacity.

During
reserved to the barrels, is dark, at controlled temperature and with a constant humidity tax for keeping the elasticity and salubrity of the wood and, consequently, the quality of the wines that is aging inside.

Why 3 oak barrels of different dimensions and made of diverse oaks?

Because it is fundamental the constant exchange that is created between wood and wine, between each other’s aromas.

The peculiarities of the Barbera, the vine with the lowest level of tannins among the varieties, make this process even more interesting and enhance and strengthen the traits that are its identity, typical of the composition of the soil where our Barbera grows up: marls astiane, calcareous/clayey, with alkaline pH and good salinity.

The deep ruby red color becomes intense, with violet and black reflections. The bouquet of red fruits and flowers is full, with hints of jam, of ripe fruit; hints of vanilla and spices, which represent the secondary scents, proper to the passage in wooden barrels.

Finally, the evolution of aromas leads us to tertiary, cocoa and balsamic sensations. On the palate, the acidity is tamed by tannin and becomes soft, and well balanced. It is almost velvety.

Above all, the gustatory and olfactory persistence is surprising. The latter evolves opening to wider and more differentiated sensations.

Mysterium is an example of the versatility of Barbera and how the intelligent and wise use of aging in wood, respecting the vine, gives a complex and modern wine, versatile and fascinating, with body and intensity.

Mysterium has been prized at the last edition of Mundus Vini – International Wine Competition, with the gold Medal and with 93 points by Decanter Magazine.

Mysterium, Barbera d’Asti Superiore docg is the Barbera that tells about us and represents us.

BORDEAUX REACHES NEW MILESTONES IN SUSTAINABILITY AND BIODIVERSITY ACTION WITH 65% of VINEYARDS CERTIFIED ENVIRONMENTAL

May 4, 2021 by evebushman

BORDEAUX, FRANCE (PRWEB) – The Bordeaux wine region has reached new milestones in their commitment to sustainability efforts that encompass a wide spectrum of initiatives from vineyard and cellar management, preservation of natural habitats and resources to workplace safety and supply chain efficiency. Bordeaux is one of the first wine regions to have approved new grape varieties that can alleviate hydric stress associated with temperature increases and shorter growing cycles. More than 65% of the Bordeaux vineyards are certified environmental — a new benchmark for the region. Bordeaux also leads all French AOPs in volume of High Environmental Value (HVE) certifications for their wineries, having accomplished the top level of sustainable certification in France and a 30% increase in organic agriculture.

No single model of sustainability is the same, but the people behind Bordeaux wine share a collective commitment to proactively act to address climate change by preserving scarce water and energy resources; protecting fragile ecosystems; and championing biodiversity from best vineyard practices to alternative packaging. Bordeaux’s vision is an expansive one that includes efforts to sustain the wine community by enhancing worker safety, job satisfaction and training and development for current and future generations.

We are pleased to share the stories of 10 Earth Day Heroes from Bordeaux who exemplify sustainability in action. Our Earth Day Heroes showcase a full spectrum of choices to address today’s significant environmental and societal agenda, including why certification matters; how to inspire their teams; the challenge of educating and engaging consumers; pioneer efforts to develop eco-friendly packaging and supply chain efficiency; and how sustainability and organic winemaking impact the taste and quality of their cuvées.

Meet our 2021 Earth Day Heroes and read their full profiles.

Château Guiraud (Sauternes): Pioneers in permaculture, Château Guiraud was the first Grand Cru Classé in Bordeaux to attain organic certification. The team’s integrated approach has attracted more than 700 species of pollinators to the vineyard.
Château Jean Faure (Saint-Émilion): Certified organic and biodynamic, Jean Faure credits responsible agriculture for the freshness of the estate fruit and rising consumer demand.
Château Brown (Pessac-Léognan): A flower farm and orchard of fruit trees support Château Brown’s natural ecosystem where bees, insects and birds thrive with the vines. Eco-friendly packaging helps to preserve scarce resources and resonates with consumers.
Château Roquefort (Entre-deux-Mers): Château Roquefort balances space for vine cultivation with natural growth; Only 45% of the estate is for the vineyard, the rest is forest, woods and fields.
Vignobles Rousseau (Bordeaux Supérieur): The team at Vignobles Rousseau has planted nearly 13,000 square feet of giant bamboo on their estate to act as a protective, natural barrier to block harmful emissions. They also endorse a vision of sustainability that encompasses equity for every employee and all visitors.
Groupe Grands Chais de France (multiple Bordeaux AOCs): Representing more than 20% of French wine exports, GCF’s global reach allows the company to have significant impact with one of the most efficient logistics and supply chain centers in Europe and intensive employee training in CSR and sustainable management.
Le GDON (The Group for the Defense against Harmful Organisms of the Vine): Each year, seasonal employees from GDON walk 19,539 miles to monitor vineyards across Bordeaux for disease and drastically reduce the need for harmful pesticides.
Château Brillette (Moulis en Médoc): Conservation is paramount at Château Brillette. Oak barrels are delivered free of plastic wrappings and boxes, saving 1.5 containers of waste with each shipment.
Bordeaux Families: Affectionately known as “Les Bee GIEE’s,” this grower cooperative farms organically and, as the name implies, the honeybee is central to their ambitious “Bee Plan.”
Jules Lebègue (Saint-Émilion, Lussac-Saint-Émilion, Médoc, Bordeaux): A négociant, Jules Lebègue partners with winegrowers to adopt environmentally friendly practices and attain HVE3 and organic certification.

ABOUT Bordeaux Wine Council (C.I.V.B.)
Bordeaux Wine Council (C.I.V.B.) was created by the French Law dated August 18, 1948. It unites representatives from the three families in the Bordeaux wine industry: winegrowers, merchants and traders. The CIVB’s 4 missions:

Marketing mission: stimulate demand for Bordeaux wines, recruit new, younger consumers and ensure their loyalty to the brand. Provide education for the trade and strengthen relationships.
Technical mission: build knowledge, protect the quality of Bordeaux wines and anticipate new requirements related to environmental, CSR and food safety regulations.
Economic mission: provide intelligence on production, the market, the environment and sale of Bordeaux wines around the world.
The industry’s general interests: protect the terroirs, fight counterfeiting, develop wine tourism.

Perlises Pick: What Wines We Are Drinking At Home – Part 3

April 24, 2021 by Michael Perlis

When I started writing this series of articles about the lighter wines Karen and I have been drinking recently, I hadn’t really thought that so many of them would be from Paso Robles. After all, Paso’s reputation [at least in my mind] is for big delicious Reds, and there certainly are a lot of those coming from this area. And we don’t limit ourselves to PR’s AVAs, as I expect you know. But, as I’ve said, great winemakers make great wine, regardless of color, and here are three more wineries that produce some of our favorite lighter wines from the area. As an added bonus, they are all somehow connected to each other.

We’ve actually known Guillaume Fabre of Clos Solene www.clossolene.com the longest of these three, having met him at an event back in 2009. He was pouring his first vintage – a delicious Roussanne – and was still assistant winemaker at L’Aventure. But 2009 was long ago. We’ve followed him to the shared Paso Underground tasting room in downtown to Paso Robles and then to Tin City just south of downtown Paso. Now he and his wife Solene have their own property in the Willow Creek District of Paso Robles, from which they are creating some of the best wines in the region. I’ve always felt that his Red wines did a great job of showing how their inherent power could be softened into elegance without losing the characteristics of Paso.

The lighter wines are equally as stylish. Karen loves all of them when “paired with our “Snacks– Hunkered Down” nights of charcuterie and/or smoked fish, various cheeses, dried and fresh fruit, followed by lemon cookies or a scoop of ice cream.”

The pink La Rose is a Rhone blend of Grenache, Mourvedre, Cinsault and Syrah, made from grapes specifically farmed for rosé – no saignee here! Very pale in color that belies the complexity of the wine itself.

Clos Solene’s Hommage Blanc is a classic white Rhone blend of mainly Roussanne plus Viognier and Grenache Blanc. Karen found it to be “full bodied…flowers, fruit, spices…”

Finally, En Coulisse is 100% Chardonnay from Santa Maria Valley’s Bien Nacido Vineyards. A nice rich Chard, and [per Karen] “not overpowering with oak, vanilla or butter but fruit forward…”

Guillaume is also partner in another Paso Robles winery with his brother Arnaud –

Benom Wines www.benomwines.com. They originally took over Clos Solene’s spot in Tin City, although I believe they have now moved to a larger space in the same area.

The name Benom is a riff on the French word “binôme” which translates to “a project together”. These French brothers have successfully combined their homeland’s heritage with all that Paso has to offer, with their blends showing what can be done by them in a place with no rules. No surprise, again, that the red wines are great, but this article is focusing on these lighter wines.

The L’Essor rosé combines Grenache and Cabernet Sauvignon and Contrast is a blend of Chardonnay and Sauvignon Blanc. Neither of these could be made back home due to the rules about combining grapes from different regions. And they clearly should be. Karen loved the “bright fruit” of the L’Essor and found the Contrast to be “crisp, clean, full of fruit…”

As I mentioned at the start, this article is about three wineries that are somehow connected. Arnaud Fabre of Benom is also marketing director at Law Estate Wines www.lawestatewines.com, another winery that we first tasted at a festival. This time it was the Ojai Wine Festival back in 2013, when Karen came up to me and said “you really have to try Law”. As always, she was right and we have been big fans since. We met GM Oliver Esparham at the Ojai Festival and have visited him and the rest of our friends at Law at the state-of-the-art winery and tasting room many times – once even before it was complete. The winery and vineyards high up on Peachy Canyon are amazing in their own right. But, that would mean nothing if the wines didn’t match. And they definitely do. The Law wines are truly some of the best ones around.

With regard to lighter wines, Law makes two. The Rosé blend is typically Grenache based while the white Rhone blend Soph [named after the Laws’ granddaughter] is usually about half Roussanne. The exact blends vary from year to year for both of these, but they are always stunning and are present on our table [and in our glasses] often. I love that the description on the website refers to Soph as “an extremely moreish wine”. We definitely agree on that.

Next article, we’ll finally leave Paso Robles and look at wines from farther north. Unless I change my mind.

Clos Solene

www.clossolene.com

Benom

www.benomwines.com

Law Estate Wines

www.lawestatewines.com

Michael Perlis has been pursuing his passion for wine for more than 30 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also President of MCP Financial, which provides outsourced controller services. Michael can be contacted at michaelthezinfan@aol.com or mcpfinancial@aol.com.

Introducing Corvezzo: New from Italy Organically Grown, Vegan Wines from the Veneto

April 12, 2021 by evebushman

MIAMI (PRWEB) – Corvezzo makes its U.S. debut with three wines: a Pinot Grigio 2019 delle Venezie DOC, a Prosecco DOC Treviso Extra Dry, and a Prosecco DOC Rosé Extra Dry Millesimato. Available nationwide, all three are line-priced, with an SRP of $13.00.

Corvezzo family photo from Social Vignerons website.

“Giovanni Corvezzo and his family farm 380 acres – large enough to be a reliable supplier, small enough for that hands-on, quality touch. This is in keeping with our philosophy at Origins Organic, which is to deliver excellent quality organically grown wines at an affordable price.” — Labid Ameri, Co-owner, Origins Organic Imports

Founded in 1960 and based in the village of Cessalto near Treviso, Corvezzo was awarded organic certification in 2017. Transition to 100% organically farmed vineyards began under third-generation owner/winemaker Giovanni Corvezzo, soon after he took over at the helm in 2009. According to Corvezzo, who describes his winery’s signature style as fresh and bright, organic farming ultimately results in thicker grape skins, leading to heightened aromas, greater balance, and superior quality wines.

Corvezzo Pinot Grigio 2019 delle Venezie DOC balances peach and tropical notes with a persistent minerality. The wine’s appealing roundness is due to the 5% aged in oak.

Corvezzo Prosecco DOC Treviso Extra Dry: Pear, green apple and acacia flowers distinguish this well-knit blend of 85% Glera, with 10% Chardonnay added for structure and 5% Pinot Bianco for greater elegance and aroma.

Corvezzo Prosecco DOC Rosé Extra Dry Millesimato: An exciting addition to this new category. Pinot Nero at 15% (the legal maximum) added to the Glera base gives the wine an intense flavor of wild strawberries and small red berries. Fresh and strong on the attack, flavors of acacia flowers and citrus linger in the long finish. To maintain freshness, the wine stays in tank only 60 days.

CORVEZZO PINOT GRIGIO 2019 DELLE VENEZIE DOC
CORVEZZO PROSECCO DOC TREVISO EXTRA DRY
CORVEZZO PROSECCO DOC ROSÉ EXTRA DRY MILLESIMATO
SRP $13 / Imported by Origins Organic Imports, Miami, FL

Origins Organic Imports is headed up by husband-and-wife team Labid Ameri and Anne Bousquet, owners of Domaine Bousquet, Argentina’s leading purveyor of organically grown wines. The Miami-based importer is dedicated to sourcing organically farmed wines from producers that share Ameri and Bousquet’s commitment to quality, conscience, and value. http://www.originsorganicimports.com

Proclamation Blended Irish Whiskey Launches In U.S. Market

November 25, 2020 by evebushman

NEW YORK (PRWEB) – Created from the finest Irish grain and malt whiskeys, Proclamation Blended Irish Whiskey is proud to announce its launch into the U.S. market. The blend is triple distilled and aged in American oak barrels. Matured in bourbon casks, the blend includes a touch of sherry-finished malt, providing a complex character and tasting notes that reveal an abundance of fruit and creaminess.

Proclamation Irish Whiskey is owned by Inis Tine Uisce Teoranta, based in Co. Mayo. They have worked with a team of Ireland and the world’s leading technical specialists, craftspeople and spirits professionals to present an original Irish whiskey blend of singular taste and exceptional quality. “We are very proud to bring Proclamation to the U.S. market. It serves to honor and celebrate the shared history between Ireland and America, a pivital relationship that helped create the independent Ireland we know and love today,” said Stephen Cope, Managing Director of ITUT. “From its concept, historical reference, through to the labelling, blending and creation of the finished liquid, this whiskey has been expertly crafted through collaboration.”

The idea for Proclamation Blended Irish Whiskey was originally conceived to honor the history of the people behind the birth of the 1916 Proclamation. Historian, author, and publisher Mícheál Ó Doibhilín explains, “We wanted to celebrate Ireland’s independent spirit through a quality Irish whiskey, one that also tells the story of some of the unsung heroes of this time. Proclamation Blended Irish Whiskey pays tribute to the three printers of the Proclamation, William O’Brien, Michael Molloy and Christopher Joseph Brady and acknowledges the important role they played during a hugely significant time in Irish history.”

The Proclamation boasts a design that reflects the physical attributes of the original document. The printers had insufficient type to print it all at once it had to be printed in two parts. The label includes blind embossing, while fonts were specially redrawn to emulate those of the Proclamation, such as the spurious ‘e’ that features in the original document.

Paul Caris, ITUT’s Master Blender and also responsible for Grace O´Malley, hand selects casks with distinctive character and complexity. Caris, a former winemaker and Bordeaux-Native, brings an impeccable palate and years of experience to Proclamation.

TASTING NOTES
NOSE: First to be revealed is ripe Williams pear, followed by an abundance of apricot and crème brulée notes. Slowly developing through to rich custard, freshly brewed cappuccino and ending with woody notes.
PALATE: Front loaded notes of toasted brioche, freshly baked pastry and overtones of macerated yellow fruits. Fusions of tannins on the mid-palate with a robust yet rounded finish.
FINISH: Overwhelmingly creamy with a mellow finish and hints of toasted cereal.

About Proclamation Blended Irish Whiskey
Proclamation Irish Whiskey is owned by Inis Tine Uisce Teoranta, based in Co. Mayo, a team working collaboratively with some of Ireland and the world’s leading craftspeople, technical experts and spirits professionals in bringing premium Irish spirits to market. The team specializes in blending, maturing and finishing Irish whiskeys, creating premium spirits and brand building for the international market. Proclamation Blended Irish Whiskey is initially available in a bespoke, fully recyclable tube that has been specially developed for the launch and includes an illustration of the then Sackville Street (now O’Connell Street). The suggested retail price (SRP) for Proclamation Blended Irish Whiskey is $29.99. Proclamation Blended Irish Whiskey is distilled at The Great Northern Distillery in Dundalk, Ireland and widely distributed in Europe and currently imported in the U.S. by MHW. Inis Tine Uisce Teoranta launched the Grace O’Malley Spirits brand dedicated to the Irish Pirate Queen Grace O’Malley in the US in March 2020. Proclamation is now available nationwide in retailers including Bev Max, Mash and Grape, and Local New York Liquors. Visit proclamationwhiskey.com for more information and join the conversation at @proclamationwhiskey.

Whitehall Lane Winery Released the First-Ever Camminare Noir and Paseante Noir Wines Made from California’s Newest Sustainable Grape Varieties Developed at UC Davis

November 19, 2020 by evebushman

SAINT HELENA, Calif. /PRNewswire/ — These red wines were 20 years in the making; or rather, the grape vines took two decades to develop. Whitehall Lane joined forces with Dr. Andrew Walker of UC Davis and Dr. Paul Skinner of Vineyard Investigations in Napa Valley and planted these experimental grape varieties because they are highly resistant to Pierce’s disease. Pierce’s disease is caused by a bacterium spread by leafhopper insects called sharpshooters. It infects grape vines across the US and costs California grape growers more than $100 million per year.

“These varieties will hopefully make viticulture much more sustainable and provide a high-quality wine that the industry will welcome,” said Walker. Whitehall Lane owner Katie Leonardini agrees with Walker adding, “Rather than trying to manage the sharpshooter with insecticides and potentially harming other beneficial insects, these new rootstocks dovetail into our sustainable and green practices. And the wine is outstanding too!”

Whitehall Lane bottled the 2019 Camminare Noir and 2019 Paseante Noir wines as single, distinct varietals. These grapes from the winery’s Oak Glen Vineyard were harvested on October 15, 2019. Winemaker Jason Moulton kept the two small lots separate saying, “It was amazing how distinct these two wines were from color to flavor to texture.” He continued, “As they developed in our custom American oak barrels, it was evident that these were excellent stand-alone wines.” The special American oak barrels were designed by Nadalie Cooperage in Calistoga, CA to specifically suit the characteristics of these new American wines.

The Camminare Noir profile is a cross between Petite Sirah and Cabernet Sauvignon and the wine has aromas and flavors of blackberries, raspberries, cherries and a dense tannin profile. The Paseante Noir is a combination of Zinfandel, Petite Sirah, and Cabernet Sauvignon and delivers flavors of cassis, coffee, and berry. Fewer than 25 cases of each were made and are available at the winery.

Whitehall Lane planted the two rootstocks in 2016 in their Oak Glen Vineyard. Dr. Walker, professor of viticulture and enology at UC Davis, developed the rootstock, creating grape varieties that provide high-quality wine while elevating the level of sustainable grape growing. “Whitehall Lane was constantly replanting dead vines infected by Pierce’s disease,” said Dr. Skinner. “I knew the Oak Glen vineyard was a perfect location for Walker’s experimental varieties.”

Whitehall Lane Winery is a family-owned and operated winery in Napa Valley’s historic Rutherford Appellation. They are dedicated to growing and making premium Cabernet Sauvignon, Merlot, Sauvignon Blanc, Chardonnay and Pinot Noir wines from their eight estate vineyards. They provide friendly hospitality at their Napa Valley winery and are Napa Green winery and vineyard certified with sustainable practices.

Dr. Walker is a faculty member of the Department of Viticulture and Enology at UC Davis. His lab is actively involved in breeding wine grapes for resistance to Pierce’s disease.

Dalmore and Gonzales Byass Sherry With Women Who Whiskey LA!

November 13, 2020 by evebushman

“The Sherries of Gonzalez Byass: DNA of The Dalmore” was the name of the Zoom presentation organized by Women Who Whiskey LA I attended recently. This is an excerpt from the invitation:

We are beyond excited to welcome back Craig Bridger, Head of Education for The Dalmore Single Malt Scotch, who will co-host this intimate virtual class with Claire Henderson, Senior Brand Manager for Gonzales Byass Sherry…Women Who Whiskey Los Angeles is honored to host this exclusive event: an in-depth exploration of two historic liquids and a century-long partnership. Craig and Claire will discuss the unique relationship between these two noble houses — a relationship critical to the sumptuous character so beloved in The Dalmore whose signature chocolate and orange character is imbued with rich and nutty flavors from the sherry…

We will start with a boozy Dalmore cocktail then explore the interactive flavor influences of these powerhouse spirit brands with a dram each of The Dalmore 12 yo, The Dalmore 15 yo and The Dalmore 18 yo as well as a dram each of three Gonzales Byass Sherries.

We Learned While We Tasted

We did indeed start with Bridger showing us how a Royal Sour, aka Whiskey Sour, is made (recipe at the end of this article). I found this helpful as I had never made this cocktail with an egg white. Bridger knows his way not only around The Dalmore and has exceptional bartending skills as well. Then, onto the tasting and lesson!

Gonzalez Byass Familia de Vino and The Dalmore

In three small wine tasting glasses we sampled the Alfonso, Apostoles and Matusalem sherries. Almost immediately we noted similar aromas and flavors found in The Dalmore definitely came from these three different sherry casks that they had aged in. Quite remarkable. Also of note, even though the three sherries grew sweeter on the nose as we tasted through them, that didn’t transfer to high sugar in the mouth.

“What makes us definitive (is our use of) exclusive casks and…the one of a kind sherry casks from Gonzalez Byass,” Bridger began. Henderson, from Scotland, added in arich Scottish tone, “This presentation is (to show) why the sherry cask is so important.” She also noted that Scots drank fortified wine as regular wine would spoil. The fortified wine, of course, was Sherry. The Highlands were littered with sherry casks that were then used for storage, transportation and of course, whisky. The Dalmore was one of the first to do it. (The photo shows a 23 yo in a sherry cask.)

Henderson went on to explain that Gonzalez Byass was established in 1936 in Jerez, Spain. The area is dependent on rainfall as you’re not allowed to irrigate Sherry vines. That lack of rainfall means the roots have to dig deep for water, and accounts for more salinity. Finally, Sherry is aged in American oak casks.

Alfonso had notes of almond, caramel, dried apply and vanilla. The Apostoles reminded me of a Port with some candied apple and that same almond. Finally the Matusalem, my favorite, had aromas and full flavors that included coffee, toast, cream, oak, milk chocolate, hazelnut and prunes.

The Dalmore 12 yo was an entire bowl of fancy roasted and slightly salted nuts, vanilla bean and a hint of banana. The 15 yo, my favorite of the three, had a sweeter nose; rounder, more fruit, creamy, with a little toasted almond and pineapple. And the 18 yo, following a trend, had the sweetest nose, with lots of toasted oak and more spice. Simply outstanding.

My conclusion was exactly what Bridger and Henderson were going for: One could easily see the corresponding notes between the Sherries and the whisky.

The Royal Sour (Recipe)

2 oz – Scotch (ideally, The Dalmore 12 or Port Wood)

3/4 oz – Fresh squeezed lemon juice

1/2 oz – Demerara Simple Syrup

1 small egg (or 3/4 oz aquafaba/liquid from canned chickpeas for vegan options)

Black walnut bitters (or Angostura)

Ice

A cocktail shaker (a mason jar will work)