Eve's Wine 101

Perlises Pick Stolpman Vineyards

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With annual production of about 50,000 cases, Stolpman Vineyards might seem like a large winery compared to many of the others in Santa Barbara County, but the reality is that it is fairly small relative to the big corporate producers. Still, we were wondering why this winery that produces a wide variety of excellent wines including a great selection of Rhone varietals that are right in our wheelhouse, had not attracted our attention enough to pay them a visit until now. Of course, we had enjoyed their wines at various events and Eve had visited them some time ago, but for us not to have paid them a visit yet was definitely our loss.

The answer might lie in the history of the property.

Tom and Marilyn Stolpman acquired the land in 1990 in what is now the Ballard Canyon AVA. For years, most of the excellent grapes grown under the care of legendary vineyard manager Ruben Solorzano were sold to other wineries, while Tom continued with his law practice in Southern California. It wasn’t until Tom and Marilyn’s son Pete left his wine distributor employer to focus full time on the winery in 2009 did the business model change to keep most of the grapes for production. And demand took off, so production had to keep up. We had not spent much time in the area during this surge, so we missed the excitement. We’re glad to have rectified that.

Stolpman Vineyards is a true family operation. Tom and Marilyn are still involved. Pete’s wife Jessica, who he met at the aforementioned wine distributor, runs California’s wholesale market.  Ruben’s wife Maria is also involved in Stolpman Vineyards day-to-day operations.

The family treatment extends to Stolpman’s workers as well. Stolpman Vineyards not only employs its workers full-time and year-round, but these workers get to enjoy the profits of wines made with the La Cuadrilla label designations.

Of course, without the efforts of head winemaker Kyle Knapp and assistant winemaker Matt Nocas, none of this would matter.

A fairly new member of the Stolpman Vineyards “family” is Nicole McAllister. Nicole’s story might sound familiar to many who experienced difficulties during the pandemic. When the shutdowns hit in March 2020, Nicole had to leave her sommelier position at the acclaimed Jean-Georges restaurant in New York and ended up heading about as far west as possible to the Santa Ynez Valley. She brought her expertise to Stolpman where she has created a private tasting program in the vineyard.

On the day that we were scheduled to meet with Nicole at the vineyard, the threat of rain was hanging over us. Fortunately, the wine gods were smiling and we were able to keep our scheduled appointment with Nicole and her assistant, Rye.

Nicole tasted us through several wines…

2022 Love You Bunches Rose – Central Coast.  Blend of Grenache and Mourvedre.  Citrus notes. Effervescent with a kiss of sweetness on the finish.  From Stolpman’s “So Fresh” line of wines.

2020 L’avion Estate Blanc – Ballard Canyon AVA.  Roussanne aged in new French oak.  Peach and apricot notes.  Buttery brioche in color and on the palate, deliciously rich style.

2021 Estate Rouge Grenache – Ballard Canyon AVA. Cherry and floral notes on the nose.  Well rounded mouth feel.  

2021 La Cuadrilla Estate – Ballard Canyon AVA.  75% Syrah, 15% Grenache, 10% Sangiovese.  Ripe, raspberry notes.  Juicy, fruity, structured and balanced. Buy this wine. You’ll like it and so will the workers.

2021 Pliocene Estate Mourvedre – Ballard Canyon AVA. 100% Mourvedre.  Bedrock and limestone earth coming through. Cobbler, brambly fruit notes. Medium finish. Cool label too.

2020 Angeli Estate Syrah – Ballard Canyon AVA.   100% Syrah. Dark fruit, lush, supple, soft. Great example of what Syrah can be from this are. Angeli is named after Marilyn Stolpman’s side of the family.

If you check out the Stolpman Vineyards website, you’ll see that they make a lot of different wines. They do have a tasting room in Los Olivos, if you can’t make it out to the vineyard. But, if you get the chance to visit the property, you definitely should. We appreciate the time that Nicole spent with us and her expertise in picking some shining examples of Stolpman Vineyards wines for us to try, as well as showing us around the beautiful vineyard. Rye was a little lacking in the expertise department, but made up for it with her exuberance; she really is a very good girl.

Stolpman Vineyards

www.stolpmanvineyards.com

Tasting room: 2434 Alamo Pintado Ave, Los Olivos CA 93441

Michael and Karen Perlis have been pursuing their passion for wine for more than 30 years. They have had the good fortune of having numerous mentors to show them the way and after a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as they possibly could, they had the amazing luck to meet Eve Bushman. Michael and Karen do their best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers.

Arizona Celebrates Its Women in Wine

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Known for its three wine regions of Verde Valley, Wilcox and Sonoita/Elgin, and tasting rooms throughout the state, Arizona is an emerging wine producer–creators of many wonderful wines and there are more to come with a bevy of emerging wineries.  Although its history goes back to the 1700s, it was discovered as a wine growing destination in the 1970s when it was identified that Arizona’s soil possesses the same unique terra rossa soil as France’s Burgundy region. 

Among the jewels Arizona possesses is an extensive roster of incredible female winemakers, who are among industry leaders in their craft. 

Among them:

Kelly Bostock, “Wineworker” and Co-owner of the renowned Dos Cabezas winery.

Since 1995, Dos Cabezas WineWorks has been growing grapes and producing wines in Southern Arizona. Originally located in the Kansas Settlement, the winery and 80 acres of vineyards were pioneered by the late visionary, Al Buhl. Todd Bostock joined the team as winemaker in 2002 and by the end of 2006, the Bostock family took over operations of the winery, and it was moved to Sonoita where it resides today.  The winery is supplied with distinctive, high-quality fruit from its two estate vineyards: Pronghorn Vineyard in Sonoita, and Cimarron Vineyard in the Kansas Settlement.  Kelly and her husband have been named “top 10 winemakers to watch” by San Francisco Chronicle. They work with the Vera Earl Ranch located behind their winery to supply them with sustainably raised beef.  They continue to adapt their vineyard to be more water conscientious. They started replacing blocks of drip irrigation with subterranean irrigation to eliminate evaporation and animal damage.

Kris Pothier & Kim Koistinen, Co-owners, label artist, General Manager and cellar rat, Chateau Tumbleweed

Located in Clarkdale, Arizona, Chateau Tumbleweed, owned by  Kris Pothier, her husband, Joe Bechard, Kim Koistinen and her husband Jeff Hendricks, Chateau Tumbleweed has a wonderful patio that looks out over Sycamore Canyon–on clear days you can see the San Francisco peaks. Chateau Tumbleweed sources fruit from Willcox from 12 different growers. They work with many varietals: Picpoul Blanc, Viognier, and Chardonnay are their main whites. For red they love: Sangiovese, Syrah, Tempranillo, Mourvedre, Montepulciano, Cabernet Franc and Grenache. They purchased the acre adjacent to their property and are putting up a barrel room. 


Gayle Glomski & Lauren Maldonado, co-owners,  Page Spring Cellars

Gayle Glomski, who, with her husband, launched Page Spring Cellars in 2003, not only makes incredible wines but also has transformative programs in Yoga, massage & hope dancing, which Gayle leads.  The winery’s goal is to create delicious wines that express the unique character of its sunny Arizona landscape. Their wines and winemaking convey their philosophies concerning family, education and living life to its fullest.

Lauren’s foray into the wine industry began when she settled in Sedona. In 2013, Lauren joined Page Springs Cellars, outside of Sedona, serving many capacities from tasting room worker to tour guide. She joined the vineyard crew and helped farm their vineyards for four years as the only female on the crew. Lauren recently opened uptown Sedona’s premier wine bar and tasting room, The Art of Wine. which offers over 40 local Arizona, U.S. and international wines by-the-glass or for sampling. Their 350-bottle wine shop is a must-visit for oenophiles. 

Lisa Callaghan, Co-owner, Callaghan Wines

Since 1990, Callaghan Vineyards has been perfecting their vintages and winning numerous awards.  So much so in fact, that their wines have been served at The White House four times.  Lisa’s wine includes one estate white–a blend of Viognier, Marsanne, Roussanne, Malvasia Bianca, Clairette and Petit Manseng. The object is to produce an uncommonly nuanced white wine with great freshness and flavor “chew.”  As with all of their wines, their primary concerns are depth of flavor and complexity. 

Peggy Fiandaca, Owner/Brand Manager, LDV Winery

After an incredibly successful career in Urban Planning, Peggy and her husband set out on their “second act” – wine. Wine was always a passion they shared; they traveled the world drinking, collecting, and absorbing everything they could about wine. They are often asked if owning a winery was their lifelong dream, but it was purely serendipitous (or a mid-life crisis). LDV winery sits on a 40-acre property, grows Rhone grape varieties, and produces about 2,500-3,000 cases per year. On a day to day basis, Peggy is responsible for strategic planning and analytics, wine marketing, public relations, sales, tasting room operations, contracts, regulations, trademarks, website, social media and all staffing. Peggy has served on the Arizona Wine Growers Association board as Secretary and President for two terms. She is a member of Les Dames d’Escoffier International and Women at the Top, a female business owner networking group.

Carla Milić, Wineworker, Los Milics Vineyard

Carla was born and raised in Chile, but the bulk of her training has been in Sonoita with local winemakers. She took a few courses at the University of California, Davis and also assisted during a harvest in Chile. Los Milics Vineyard is located in Elgin; it sits on 20 acres with 12.5 acres being under vine. Since the winery opened for tastings, Carla is responsible for greeting guests and guiding them through their tasting and providing tours of the construction site where the new tasting room and casitas will be located. Once harvest peaks, Carla will be receiving fruit, processing, cleaning, and monitoring fermentations. Her favorite part of the job is nurturing vines from infancy through their entire growth cycle. Carla continues to be inspired by other independent and hardworking women in the wine industry.

Los Milics Vineyards grows grapes that thrive in this unique terroir, 5000-foot elevation, and climate. They have recently opened a new tasting room, which was designed by Chen+Suchart Studio in Scottsdale, is clad in weathered steel and flanked by large monoliths that guide visitors from the parking lot through the vineyard into the space. The interior is oriented to frame dramatic views of the Mustang Mountains, including The Biscuit, an iconic rocky landmark. Later this year, they are opening nine onsite casitas and a Spanish-influenced restaurant on the property.

Julia Dixon, Winemaker, 1764 Vineyards

Julia Dixon’s love for wines began in 2012, and after graduating from viticulture and enology studies at Yavapai College in 2016, Julia and her husband founded 1764 Vineyards located in Pearce, AZ. Today, Julia is the head winemaker at their 30-acre property working with Petit Verdot, Picpoul Blanc, and Vermentino varieties.

Lisa Strid, Aridus Wine Company

Lisa Strid is the winemaker at Aridus Wine Company in the beautifully mountainous region of Willcox, AZ.  At Aridus, Lisa oversees all of the production processes from grape to bottle. She finds winemaking calls on many different skills, such as using science and sensory analysis on a daily basis. Being flexible and pragmatic while bringing an artistic perspective at the same time can be a delicate balance.

Brooke Lowry Ide, Winemaker, Vino Stache Winery 

Brooke’s winemaking journey began in 2014 when she enrolled at Yavapai College studying viticulture and enology. She has interned at Four Eight Wineworks, Caduceus Cellars, Merkin Vineyards, and Callaghan Vineyards. In 2019, she began her one-woman operation at her own winery, Vino Stache Winery. She has delayed planting on her 54-acre property, but is building her brand with fruit sourced from several Arizona growers. Her first wines were bottled in 2021.

Megan Stranik and Shannon Austin Zouzoulas, Co-Owners, AZ Hops & Vines

Megan was introduced to the world of winemaking at Sonoita Vineyard where she spent a year as a volunteer, helping tend the farm. For many years after, she worked at various wineries learning the process of winemaking, but owning her own winery was always her goal. Today, she co-owns AZ Hops & Vines with her sister, Shannon, where you can almost always find her tending to the vineyards. 

Shannon grew up in Southern California and attended the University of Maryland. After returning to California, she began volunteering at wineries and festivals and began conspiring with her sister on how to get into the industry themselves. While her sister handles viticulture and oenology, Shannon was inspired in the marketing, hospitality and agro-tourism side of the business. She spends her days creating fun events, meeting great people, trying new wines, and marketing their winery.

Monica Preston, Owner, Birds & Barrels Vineyards

Monica Preston founded Birds & Barrels Vineyards on 50-acres of land with her husband Chad in 2015 with the goal of crafting ultra-premium Arizona wines. Though she does not have a background in viticulture, her passion and drive to learn has been helpful on this adventure. Monica handles water management, herbicide and pesticide management, fertilizer regiments in the vineyard, vine assessments, petiole, and fruit sampling prior to harvest. She also handles the wine club and Founders program planning and coordination. Though they have been called crazy many times along this journey, they remain ambitious and plan to expand while planting in 2023.

Valerie Wood, Heart Wood Cellars

Valerie Wood moved to Arizona with her husband Daniel in 2009 for a new lifestyle and plans to contribute and participate in the growing sector of the Arizona wine industry. In 2013, she began studying viticulture and enology at Yavapai College in the Verde Valley while working part time at the Yavapai College Southwest Wine Center planting the college’s new vineyard. In 2015 she graduated with honors and her degree and was invited to join the Four Eight Wineworks-Caduceus Cellars winery family. In 2016 Heart Wood Cellars released its first vintage following the guidelines of their business model – to craft wines they love and want to share with others.

Desiree Gerth, Owner and Winemaker, Strive Vineyards

Desiree Gerth moved to Arizona with her husband shortly after graduating from the University of Wisconsin-Madison. While on a weekend vacation to Arizona wine country, they decided to try to make their own wine with a home winemaking kit purchased from a local brew shop. Though the first batch was undrinkable, they persisted, first creating an in-home winery and then looking for their own land in Willcox. She and her husband, with the help of family and friends, have built everything themselves from the ground up – fencing, gates, irrigation systems, trellis systems, utility sheds and more. They are completely off-grid utilizing solar power for their well pump and green, sustainable farming practices. In 2018 she began her professional winery career at Golden Rule Vineyards, and today oversees administration and operations for Strive Vineyards and works in all areas of wine production, winery management, and operations at Cochise Wine Co

Ann Roncone, Owner/Winemaker, Lightning Ridge Cellars

Ann was born and raised in the San Francisco Bay area. She worked an office job and winemaking was her hobby. For about five years, she read books on winemaking and viticulture, planted vines at home, took courses at the University of California, Davis, and worked harvests at local wineries. When she and her husband decided to pursue a career in wine, they couldn’t afford land in California, and decided to visit the Arizona viticulture area as her husband had gone to college in Tucson. In 2003, they purchased land in the Sonoita/Elgin AVA and in 2004 they began the process of starting a vineyard and winery from scratch. Lightning Ridge Cellars is located in Elgin and specializes in Italian varietals. It is hard to say what she enjoys most about winemaking, but the amount of time she spends outside is definitely among the top things.

Kim Reed, Assistant Manager/Wine Club Coordinator, Javelina Leap Vineyard, Winery & Bistro

Kim came into the wine industry somewhat by accident after working in a community care and hospital as a Registered Dietitian for 10 years. Her in-laws, Rod and Cynthia Snapp own Javelina Leap, and when her husband Lucas took over as GM and head winemaker, it was quickly apparent that he was going to need help. In March 2020, Kim joined the family business, initially as the Wine Club and Event Coordinator. Since then, her role has grown to include helping the tasting room manager, serving as office manager, booking bands, shipping wine, answering emails and filling in the gaps wherever needed. Most of her wine knowledge comes from being around the business and family the last seven years, however she will be pursuing a Level 1 Sommelier certification in the future.

Lori Dutt Reynolds, Winemaker, Sonoita Vineyards

Lori is a third-generation winemaker in Arizona with a Certificate in Enology and Viticulture from the University of California, Davis. She was inspired to join the wine industry by her grandfather, Dr. Gordon Dutt – the founder of the Arizona Wine Industry. Lori loves the art and science behind creating wine and her favorite parts of the job are blending wine and working in the vineyards with her family. It is important to her to have her children involved in Sonoita Vineyards to work and learn the wine industry firsthand like she did.

Tasting pureCru Brut Rosé Sparkling Wine

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What are the benefits of joining a Wine Club besides better pricing, supporting a winery or winemaker you love and club parties? How about member-only allocations? Wine that the public may get their hands on…or not. This is a one-bottle post on one of those special bottles: the first edition of a Brut Rose sparkling wine from winemaker Mitch Cosentino, and it’s already an award-winner! Here was the teaser:

A SURPRISE ALLOCATION JUST FOR YOU! 

Award-Winning Brut Rosé is available for a limited-time to our Members and Private Clients in this special allocation. 

There has been a lot of buzz about my new sparkling wine so thought I would share some updates. The pureCru Brut Rosé Cuvee XXI sparkling wine was made as a proof of concept and has been undergoing testing in all forms of the wine marketplace, where it is now proving to be extremely well received. I am honored to share that my first pureCru sparkling wine release took home “Best of Class”, a “Gold Medal”, and “98 Points” at the recent Los Angeles International Wine Competition.

Today, the first of its kind, pureCru Brut Rosé, will be offered as a special allocation to our members and private clients. We only made 200 cases of this limited-release non vintage sparkling and our members always get first-access….Cheers! Mitch.

Eve’s Tasting Notes

We joined Mitch’s club a year or so ago, happy to get our hands on any whites or reds they send our way. This is not only the first Rose of his for us to try, it’s also the first sparkling. Color me happy, and here goes:

The back label of the bottle revealed that the wine had 13.2% alcohol and is a Rosé of Sangiovese. We had Mitch’s Sangiovese before and had liked it too.

The color in itself was just lovely, and darker than what most people would expect; it was a deep raspberry with gold that especially dazzled as the bubbles raced to the top of the champagne flute that held my sample.

On the nose (once I poured my sample into a red wine glass to catch the aromas better than in a flute) I was excited to find stewed red fruits – lots of raspberry, white fleshy peach, pink grapefruit, cherries, biscuit, stems, wet gravel and a tiny hint of sea air.

When I tasted the wine I found an abundance of Red Delicious apple right at the start, then came waves of that same raspberry I was promised from the color and aroma, ripe Rainier cherries, red cherries and black cherries – wow, just a bushel of cherries – and the back palate revealed that same biscuit but this time with a little bit of Brie cheese during the finish. It was beautifully balanced.

What fun this would be in a pairing! I’m thinking of a salad with fruit and cheese, a rare sous vide steak with a cherry reduction sauce, Pork Wellington, dark chocolate (maybe even chocolate covered cherries) or with a strawberry cheesecake. Heck, this wine would be great with just plain popcorn! I was going to have it with a mildly spiced Jambalaya myself…in about 15 minutes!

Sounds good to you? Go to the website to see if the wine is now available to the public, or join the club! I got four bottles, err, now only three! I predict my bottles will all be gone by the end of the summer!

https://www.purecruwines.com/

https://www.instagram.com/purecru_wines/

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

South Coast Winery Garners 20 Awards from LA Competition

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Arizona Wines Score Big in San Francisco Chronicle Wine Competition

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San Francisco, CA. – The San Francisco Chronicle Wine Competition (SFCWC) is one of the world’s most highly publicized and well-respected wine competitions of both local and large-scale wineries. A testament to the quality of wines being grown in the state, several of Arizona’s wineries have been chosen as winners in this year’s SFCWC competition.

Photo from Phoenix.org

Arizona has three wine growing regions (Verde Valley, Willcox and Sonoita/Elgin), all of which are designated American Viticultural Areas. In total, there are more than 120 wineries and tasting rooms, many of which grow varietals native to Italy and Southern France. The following wineries placed in the categories below:

  • Callaghan Vineyards:
    • Red Blend: Grenache leading blend – Up to – $29.99
    • Port – Up to – $32.99
    • White Blends – $28.00 and over
    • Cabernet Franc – $30.00 – $39.99
    • Red Blend: Grenache leading blend – $30.00 and over
    • Red Blend: Petite Sirah leading blend.
  • Copper Horse Vineyard:
    • Cabernet Sauvignon – $35.00 – $38.99
  • Four Tails Vineyard:
    • Cabernet Sauvignon – $35.00 – $38.99
    • Petite Sirah – $28.00 – $34.99
    • Viognier – Up to – $26.99
    • Petit Verdot – Up to – $39.99
    • Tempranillo – Up to – $34.99
    • Dry Rosé/Blush Blend – RS 0
  • Golden Rule Vineyards:
    • Red Blend: Sangiovese leading blend
    • Red Blend: Petite Sirah leading blend
    • Aglianico
    • Mourvedre
  • Heart Wood Cellars:
    • Cabernet Sauvignon – $39.00 – $41.99
    • Red Blend: Syrah leading blend – $36.00 and over
    • Tannat
    • All Other Red Varietals
    • Port – $33.00 and over
    • Red Blend: Petite Sirah leading blend
    • Sangiovese – $35.00 and over
    • Tempranillo – $35 and over
    • Dry Rosé/Blush – RS .1 – .299
    • Mourvedre
    • Petite Sirah – $46.00 and over
    • Pinot Noir – $44.00 – $47.99.
  • High Lonesome Vineyard:
    • Malbec – $37.00 and over
    • Tannat
    • All Other Red Varietals
    • Other White Varietals
  • Javelina Leap Vineyard & Winery:
    • Rosé Sparkling
    • Merlot – $27.00-$30.99
    • Petite Sirah – $35.00-$39.99
    • Petite Sirah – $40.00-$45.99
    • Red Blend: Zinfandel leading blend – $25.00 and over
    • Riesling – Dry <.99 RS
    • Sangiovese – Up to $34.99
    • Sauvignon Blanc/Fume – $20.00-$25.99
    • Syrah/Shiraz – $31.00-$34.99
    • Tempranillo – $35 and over
    • Zinfandel – $42.00-$47.99
    • Barbera – Up to $34.99
    • Cabernet Sauvignon – $35.00 – $38.99
    • Dry Rosé/Blush Blend – RS 0
    • Red Blend: Merlot leading blend – $30.00 and over
    • Zinfandel – $32.00-$34.99
  • Jerome Winery:
    • All Other Red Varietals
  • LDV Winery:
    • Petite Sirah – $46.00 and over
    • Petite Sirah – $40.00-$45.99
  • Mogollon Vineyards:
    • Chardonnay – $23.00 – $25.99
    • Red Blend: Syrah leading blend – Up to – $35.99
    • White Blends – $28.00 and over
    • Grenache – Up to – $34.99.
  • Pillsbury Wine Company:
    • Petite Sirah – $46.00 and over
    • Syrah/Shiraz – $44.00 and over
    • Dry/Sweet Rosé/Blush – RS 1.00 and over
    • Grenache – $35.00 and over
    • Malvasia Bianca
    • Red Blend: Mourvedre leading blend
    • White Blends – $22.00 – $27.99
    • Mourvedre
    • Red Blend: Grenache leading blend – $30.00 and over
    • Red Blend: Syrah leading blend – $36.00 and over
    • White Blends – $28.00 and over
    • White Blends – Up to – $21.99
  • Strive Vineyards:
    • Aglianico
    • Cabernet Franc – $30.00-$39.99
    • Dry Rosé/Blush – RS 0
    • Petite Verdot – Up to $39.99
    • Port – $33.00 and over
  • Sultry Cellars:
    • All Other Red Blends: $35.00 and over
  • Tantrum Wines:
    • Chardonnay – $20.00-$22.99
    • Dry/Sweet Rosé/Blush – RS 1.00 and over
    • Red Blend: Petite Sirah leading blend
    • Pinot Noir – $32.00-$35.99
  • Winery 1912:
    • Grenache – Up to – $34.99
    • Albariño
    • Red Blend: Grenache leading blend – $30.00 and over
    • Verdelho
  • Zarpara:
    • All Other Red Varietals
    • Red Blend: Syrah leading blend – Up to – $35.99.

Congratulations to all the winners of this year’s competition! Find out more about Arizona Wines with Arizona’s Wine Trail Passport.

Sokol Blosser Adds Two New Box Wines to Evolution Line

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DUNDEE HILLS, Ore. /PRNewswire/ — Sokol Blosser Winery, one of the Willamette Valley’s pioneering wineries celebrating 50 years in 2021, is adding to its breakthrough line box wines with two new 1.5-liter boxes of Evolution Chardonnay and Evolution Big Time Red.

“When we launched our first two Evolution box wines in mid-2020, they were met with huge enthusiasm,” says Sokol Blosser CEO Alison Sokol Blosser. “Consumers are loving box wines because of the ease of drinkability and quality has gone up in recent years. So far, we’re still the only winery in Oregon producing super-premium wine in boxes and distributing nationally. We’re excited about adding Chardonnay and Big Time Red to the mix!”

Evolution 2020 Chardonnay is 100 percent Chardonnay from the Willamette Valley. Each 1.5-liter box – the equivalent of two 750-ml bottles – has an SRP of $28. Evolution 2020 Big Time Red is a blend of Syrah, Sangiovese, Montepulciano and the secret ingredient: a touch of Evolution Lucky No. 9 White! Big Time Red is American-appellated, with grapes coming from Oregon and Washington and an SRP of $21.

A New Look for the New Boxes
The two new box wines also mark an updated package design for all four Evolution box wines. The boxes feature a “by Sokol Blosser” tagline beneath the bold Evolution brand name, as well as an “Oregon” icon and reference to Sokol Blosser’s B Corp status. There also is a “gluten-free” indication on each box.

“We acted fast last year with the first two boxes and this time around, we were able to add some great new design elements to the boxes,” added Alison Sokol Blosser. “The Evolution brand is all about enjoying great wine with friends and having fun, so the box design and labeling gives customers the information they want with a lot of visual appeal. We can’t wait for people to see these beauties on store shelves this fall!”

All of the Evolution 1.5L box wines fill a growing consumer demand for great quality wines in convenient and accessible formats. “These are the same high-quality wines that consumers know and love in glass bottles,” says Sokol Blosser Winemaker Alex Sokol Blosser. “Putting them in the bag-in-box package helps them stay fresh for up to 30 days – if people don’t polish them off before then,” added Sokol Blosser.

Evolution Box Wines Now Packaged in Oregon
Sokol Blosser worked with their bottling partner in Oregon to make it possible to package the wines locally. This marks the first bag-in-box packaging capability in Oregon and Sokol Blosser invites other wineries to join in!

“Sustainability has been a priority for us for 50 years,” commented Alison Sokol Blosser. “Box wines have a smaller carbon footprint than bottles, making them a very sustainable option for eco-conscious consumers.  We hope other Oregon wineries are inspired to jump on the box wine train with us now that bag-in-box packaging is available locally.”

The new Evolution Chardonnay and Big Time Red box wines are expected to reach store shelves across the country by November, in time for the holiday season. The new box wines joined Evolution Lucky No. 9 White (Riesling, Pinot Gris, Semillon, Sauvignon Blanc, Muscat Canelli, Chardonnay and Gewürtztraminer), with an SRP of $21 and Evolution 2020 Willamette Valley Pinot Noir with an SRP of $28. All four Evolution box wines will be in the newly designed boxes.

About Evolution & Sokol Blosser Winery
Evolution, one of the Willamette Valley’s most evolutionary wine brands, was created by Susan Sokol Blosser in 1998, as she searched for a white wine that was light and bright and right for the spicy, savory flavors of the Asian Fusion food trend of the day. That wine was Evolution Lucky No 9 White Blend, a magical mix of nine varietals which is still a fan favorite. Since then, Evolution has evolved (pun intended!) to include Pinot Noir, Chardonnay, Riesling, a red blend and several sparkling wines. Evolution is part of the Sokol Blosser family of wines, based in Dundee, Oregon. Sokol Blosser is a certified B Corp (since 2015) and is the only winery in the U.S. to have received three “Best for the World” awards from B Corp in 2019 and 2021.  A multi-generational family business and now under the stewardship of siblings Alison Sokol Blosser (CEO) and Alex Sokol Blosser (Winemaker)), Sokol Blosser marks its 50th anniversary in 2021. For more information, please visit EvolutionWine.com or SokolBlosser.com.

Perlises Pick: What Wines We Are Drinking At Home – Part 5

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We were initially planning to continue this series on lighter wines that we are enjoying at home with some more Northern California wineries, but the recent collaboration with Eve reviewing some rosés pointed Karen and me in another direction.

Ted Plemons of Cass

We drink rosés all year long but I realize that some wine drinkers especially fancy them in warmer months so it seemed like a good time to report specifically on a few of those that we have been pleased with recently.

One rosé that we really have been fond of is called “And Why Am I Mr. Pink?” – interesting name, no? The wine is produced by the Underground Wine Project, which is an intriguing name in its own right. I contacted them for more info, and they suggested I reach out to Trey Busch, Winemaker/Partner of the well-known and highly regarded Washington state winery Sleight of Hands Cellars. His response:

“Thanks for writing, and hope your liver has been holding up this past year :).

 The Underground Wine Project is a collaboration between Sleight of Hand Cellars and Mark Ryan Winery.  Mark and I have been friends for a long time, and we started the brand in 2007 with 100 cases of Syrah. That has transformed into adding And Why Am I Mr. Pink? to the lineup, as well as our 2 red wines, Idle Hands and Devils Playground. 

 We wanted an edgier brand than either of us have now, and the UWP allows for us to play in that area. Our Mr. Pink Rosé is mostly Sangio with some Syrah as well. All stainless steel (no barrel aging). We wanted to make a porch pounder rosé and this fits the bill. Juicy, terrific fruit, but then awesome acidity to hold it all together. We are making about 14,000 cases a year with the goal to increase production moving forward. National exposure with Whole Foods has helped.”

 From Karen for the 2018 vintage: White/pink floral nose, light to medium finish, clean mouthfeel, moderate pear fruit, definitely a porch pounder as we were relishing it on our backyard patio on a warm Saturday evening with light nibbles for dinner.

Another winery that I’ve been a big fan of over the years Cass Winery in Paso Robles. [Yep, Paso again. I make no excuses, Paso wines are some of our favorites.] And I couldn’t pass up their special offer for Valentine’s Day of a dozen rosés. [Get it? Of course you do.]

From Karen for the 2019 vintage of the Cass Oasis Rosé: White flower floral note, dry medium body, red ripe berry fruit from the 63% Mourvedre, fresh, soft and hint of sweetness from the 37% Grenache.

Finally, an article about rosés wouldn’t be complete without the one that Karen has pronounced as her favorite for the last few years from Hoi Polloi winery right here in the Santa Clarita Valley. Doug Minnick [one of the founders of the Garagiste Festivals – I am so looking forward to these returning!] and his partners produce an assortment of terrific wines.

From Karen for the 2018 vintage of the Hoi Polloi Rosé from the Colburn Vineyard, Paso Robles: Fresh, crisp, true strawberry nose, medium to long clean finish, elegant, well-rounded body, silky soft tannins, this rosé of Grenache never fails to deliver!

Underground Wine Project

www.theundergroundwineproject.com

Cass Winery

www.casswines.com

Hoi Polloi

www.hoipolloiwinery.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.

Eve + Friends Taste Through Gambero Rosso’s Tre Bicchieri Tour

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Once again, as I sometimes do, I get an invitation so remarkable I share the details with you. This is one of those times. Three cases of award-winning Italian wines to be tasted and reviewed over three zoom meetings in two weeks. This was literally the best two weeks I have spent over the last 52 weeks of our Covid year.

The tasting featured exceptional wines that have been awarded the coveted 2021 Tre Bicchieri designation, a designation given to only 1% of the top wines of Italy… 

Just some of my favorites from the three tastings!

Tasting 3 of 3 (I’m starting with these as this was my favorite case. Note: Sup is Superior, Cl. is Classico, Ris. is Riserva)

Ottella-Veneto-Lugana Molceo Ris. 2018 EB: Notes of ripe apple, sweet limes, riverbed, minerality, fresh and balanced. Right out of the gate – I liked this first wine.

Perla del Garda-Lombardia-Lugana Sup. Madonna della Scoperta 2017 EB: Bruised apple, cream, salinity, stone, butter – Chardonnay-like. I liked this wine even more. 

Tacchino-Piemonte-Barbera del M.to Albarola 2016 EB: Big dark fruit, black pepper, spicy with a beautifully balanced mouthfeel, my first red of the day and another on my favorite list.

Badia a Coltibuono-Toscana-Chianti Cl. 2018 EB: Bright red fruit, tart cherries, dust, rose petals, stemmy. This would be liked by my Pinot friends for sure.

Barone Ricasoli-Toscana-Chianti Cl. Gran Selezione Colledilà 2017 EB: Rich red fruit, balanced fruit and spice, earth, minerals, dry.

Tenuta di Arceno-Toscana-Chianti Cl. Ris. 2017 EB: Much darker on the nose and palate then the last two. Dark dry berries, espresso, dark chocolate, spice, drying tannins.

Tenuta Monteti-Toscana 2016 EB: Made with Petit Verdot, Cab and Cab Franc, this may have been my favorite wine of the day. Aged dark fruit, bark, cigar, sweet char, extra-long finish.

Piaggia-Toscana-Carmignano Ris. 2017 EB: Pungent dark fruit, rich, spicy, peppery, a hint of mint. A blend of Sangiovese, Cab and Merlot, and you guessed it, another favorite in the tasting.

Aria di Caiarossa-Toscana 2016 EB: A beautiful nose filled with rich fruit, pepper, concrete, toasted oak and sweet berry. A blend of Cab, Cab Franc and Merlot and yep, another one I wanted more of.

Tenuta di Sesta-Toscana-Brunello di Montalcino 2015 EB: A powerhouse of a wine with notes of dusty mature fruit, a lively palate that included cream and oak, heightened by floral notes and a fresh garden of herbs and flowers on the nose.

Speri-Veneto-Amarone della Valpolicella Cl. Sant’Urbano 2016 EB: This may have been the one wine I had enjoyed in the past and did again today. This one was velvety, just perfect with fruit, spice and dust, with a lovely lightly sweet long finish.

Tenuta Sant’Antonio-Veneto-Amarone della Valpolicella Campo dei Gigli 2016 EB: Our last wine of the day had a big nose filled with plums, prunes, oak, cigar, cigarette and smoke. Another great wine.

For the first two meetings I benefitted by having two collectors and two sommeliers joining me. The notes below are from Steve Roebuck, SR, Founder of Friends Who Like Wine in the Glass Facebook Group, edited down a bit due to space, with only additions from me as EB in italics. 

Tasting 1 of 3:

2019 Bortolomiol Valdobbiadene Brut lus Naturae SR: Ocean spray/salt on the palate with warm pears and apples, hints of wet river rock blending with lemon, bread, almonds and grassy notes. EB: Fresh fruit cocktail and Golden Delicious apple. My first favorite of the tasting.

2019 Biancavigna Conegliano Valdobbiadene Rive di Soligo Extra Brut SR: Bouquet of marzipan, apple, pear, creamy oats, brine, lime, peach and minerals. The wine had bright acidity but lacked depth and harmony. EB: Bruised fruit, minerality, earth and a marked tartness.

2019 Borgoluce Valdobbiadene Rive di Collalto Extra Brut SR: Aromas of warm pears, apricots, brine, wet slate and almond paste. The wine was balanced with nice layers of fruit, minerals that gave way to a lovely finish with hints of candied ginger. EB: Wet pebbles and cream.

2018 I Campi Soave CI. Campo Vulcano SR: A hint of petroleum and notes of lemon, lychee, wet gravel, nutmeg, grass and a nice earthiness. The wine had a lovely refreshing finish with a crisp note of pineapple. EB: Tropical fruit, Meyer lemon, and no acidity. Another fave for me.

2018 Leonildo Pieropan Soave CI. Calverino SR: Lovely aromas of salted ginger, white pepper, white peach, fuzzy kiwi and wet minerals.  The wine was intriguing with more lovely layers of peach, ginger, bitter chalkiness, baking spices and a nice savory quality. EB: Fresh citrus fruit, a sweeter nose that grew over time and great balance. My second favorite of the day.

2018 Tenuta Luisa Friuli Isonzo Friulano I Ferretti SR: Hints of beeswax, lemon zest, wet minerals, brine, apple, white peach, pear, almonds and band-aid. The palate was clean with hints of white peach, wet stones, cut herbs, with a touch of almond paste on the finish. EB: Lemon-lime.

2019 Tenuta Stella Collio Friulano SR: Wafting from my glass was a bouquet of honeysuckle, peach, apricot, buttered popcorn, anise seeds botrytis and a slight hint of burnt molasses. The wine was rich on the palate with integrated acidity that gave balance and structure to the wine. There was a luxuriousness to this wine, yet it was restrained and elegant. EB: Honey, churned butter, apricot. And another I really liked.

2018 Edi Keber Friuli Venezia Giulia Collio SR: An alluring bouquet of honey, apricots, brine, cinnamon, and anise seeds. On the palate there was a nice level of acidity that interwove through layers of tropical fruits, melon, honey and savory baking spices. Not as rich as the last wine but soft and elegant. EB:Favorited by one of the somms, lively lemon and a hint of licorice.

2019 Tiare – Roberto Snidarcig Friuli Venezia Collio Sauvignon SR: Typical old word aroma of Cat Pee blending in with hints of grass, salt, minerals, wet rocks, tree sap, slate, white peach, and spring flowers. The taste was crisp with nice acidity that lent balance to the palate, giving off hints of white peach, pear, wet slate, lemongrass and salted minerals. EB: Stone fruit, grass and earth.

2019 Bosco Del Merlo Veneto Sauvignon Blanc Turranio SR: This came across like a new world Sauvignon Blanc with a bouquet of honeycomb, lemon, apricot, bell pepper, white flowers and freshly cut herbs. The wine had lovely acidity that harmonized playfully on the palate with hints of lemongrass, apricot, honeysuckle, bell pepper and soft herbs. EB: Lemon rind, earthy, tart acidity. 

2019 Cantina Kurtatsch Aldo Adige A.A. Sauvignon Kofl SR: The aromas coming from the glass were bold and constructed a bouquet of burnt matchstick, grinding stone, burnt popcorn and smoldering car tire. EB: Mown grass.

2018 La Roncaia Friuli Venezia Giulia- Eclisse SR: Briny minerals, peach, fennel, gun flint, and savory spices and somewhat muted. EB: Bright citrus fruit, cream.

Tasting 2 of 3:

Part Two from Steve Roebuck, SR, and only additions from me, as EB, in italics.

Cusumano-Sicilia-Etna Bianco Altamora 2019 SR: Notes of peach, apricot, brine, kiwi, lime and wet limestone. The wine displayed a plush creamy palate with a hint of lemon drop hard candy on the finish. EB: Floral.

Pala-Sardegna-Vermentino di Sardegna Stellato 2019 SR: A bouquet of white flowers, white peach, brine, wet river rocks, honeydew melon and lemongrass. It had a nice level of acidity that allowed for hints of white peach, melon and a touch of honeysuckle on the finish. EB: This was another favorite amongst our somms. Very floral, lemon peel, kiwi. 

Surrau-Sardegna-Vermentino di Gallura Sup. Sciala 2019 SR: Aromas of Spring flowers, honeydew melon, brine and apricot. Similar on the palate with crushed gravel and lime notes. EB: Pear, salinity and minerality.

Feudo Antico-Abruzzo-Tullum Pecorino Biologico 2019 SR: An interesting bouquet of fresh cut fennel, baked bread, cheese yeast, pears, brine, limestone and lemons. A nice acidity that brought harmony to the layers of orchard fruits that played off the crisp minerals. EB: Our somm liked this one as well, found it savory. Lots of fruit and earth.

Tenuta Terraviva-Abruzzo-Cerasuolo d’Abruzzo Giusi 2019 SR: The wine  seemed a bit off to me; however, the bouquet gave off aromas of strawberries, cranberries, lime and gunflint. EB: Cooked fruit.

Valle Reale-Abruzzo-Montepulciano d’Abruzzo Vign. di Popoli 2015 SR: A lovely bouquet of dusty earth, coffee, pepper, cherries, pine nuts and Jolly Rancher hard candy. Medium plus in body with rounded tannins that gave way to hints of cherries, dusty earth, minerals and soft herbs. EB: Balanced.

Poggio Le Volpi-Lazio-Roma Rosso Ed. Limitata 2017 SR: An expressive bouquet of cherries, espresso, white pepper, prunes and molasses. Full bodied with rounded tannins and a palate displaying hints of cherries, prunes, cut dill and wood. EB: Dark fruit, spice and incense. 

Donnachiara-Campania-Taurasi 2016 SR: An alluring bouquet of cherries, coffee, caramel, herbs, vanilla, burnt sugar and cassis fruit. Full bodied with gripping tannins that painted the palate with hints of dark berry fruit, earthy minerals, herbs, spice and a touch of caramel.  EB: Our two collectors liked this one. Espresso, dark dusty fruit – black cherry – and tannins.

Felline-Puglia-Primitivo di Manduria Zinfandel Sinfarosa Terra Nera 2017 SR: A rich bouquet of blackberries, cherries, toffee, coffee, pepper, bell pepper, molasses and notes of raisins. Full bodied with gripping tannins that brushed the palate with hints of dark berry fruit, coffee, white pepper, dusty earth and herbs. A nice level of extraction going on that brought richness to the wine. EB: Sweet tobacco, rich and layered, ash. My husband’s pick of the day.

Coppi-Puglia-Gioia del Colle Primitivo Senatore 2017 SR: Notes of cherry, powered chocolate, coffee, dried herbs, white pepper, bell pepper, decaying forest floor, graphite, brine and dusty earth. The wine was medium plus in body with gripping tannins that gave way to hints of cherries, chocolate, bitter coffee, herbs, and lead pencil. EB: Tri-color peppercorn, blackberry jam, more fruit than spice, balanced.

Pietradolce-Sicilia-Etna Rosso Archineri 2017 SR: Hints of dried cherries, leather, menthol tobacco, mint and pomegranate. Medium plus in body with layers of fruit that harmonized nicely with hints of olives, cedar and dusty minerals. EB: Like a Pinot Noir with stewed cherry, brambles and rich earth.

Cottanera–Sicilia-Etna Rosso Feudo di Mezzo 2016 SR: A vibrant bouquet of rose petals, cherries, coffee, chocolate, bell pepper, brine and cedar. Medium plus in body with gripping tannins that gave way to a palate painted with hints of cherries, pomegranate, chocolate, earthy forest floor, minerals and wood. EB: Again, like a Pinot Noir, with pungent berry fruit.

These are links to the two photo albums Roebuck made:

https://www.facebook.com/roebuck.steve/posts/10221692263527457

https://www.facebook.com/roebuck.steve/posts/10221704825561500

Social Media Handles

@bortolomiol_proseccosuperiore @biancavigna_prosecco @borgoluce
@icampiwinery @pieropanwine @tenutaluisa @tenutastellacollio @edi.keber
@tiarevini @boscodelmerlo @cantinakurtatsch @laroncaia @cusumanowinery @palawines @vignesurrau @feudo.antico @tenutaterraviva @valle_reale @poggiolevolpi @donnachiarawinery @agriculturalfelline @vinicoppi @pietradolce @cottanera @ottellawinery @perladelgarda.official @luigi_tacchino @badia_coltibuono @ricasoli1141 @tenutadiarceno @tenuta_monteti_official @piaggia_winery @caiarossa @tenutadisesta @speriwinery @tenutasantantonio

https://www.gamberorossointernational.com/wines/

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.

 

One Bottle Post: 2004 Poggio Il Castellare Brunello Di Montalcino

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In keeping with my “Rona” series, aka more one-bottle blog posts because I can’t go out for wine, this week I give you the 2004 Poggio Il Castellare Brunello Di Montalcino, a remarkable Brunello made from Sangiovese grapes. (In my experience a Brunello take less time to aerate than their equally famous cousin, the Barolo made from Nebbiolo grapes. And I’m talking 90 minutes in a decanter for a Brunello compared to about seven or more hours for a Barolo – give or take an hour. This matters to me most as I don’t always know by 11 am what I’ll want to drink at 6pm, or worse: I do know what wine I want with dinner but the wine wasn’t ready to drink by dinner time. Back up bottles have become more important to me for this situation.)

Now back to this wine! This is the social media post I shared last month on this Brunello, with tasting notes and scores:

What great wine have you found in your glass lately? I found this in our cellar, hoping Eddie has another bottle: 2004 Poggio Il Castellare Brunello Di Montalcino, 14% alcohol, decanted for 90 minutes and oh, so good. On the nose this Sangiovese delivered dark cherry, toasted oak, black peppercorn, sweet char off a good filet, espresso, sandalwood and a sweet bread note reminiscent of a waffle cone. The taste had the same notes, very peppery, tannic with all dark fruit and dark chocolate. The finish had a nice sweet note to it as well.

Did a little Googling and found that K and L has it on their wait list and sells for $46.95, which I think is a good price, Wine Spectator gave it 96 points in 2009 and awarded it the #11 spot for the Top 100 wines of the year. Cellar Tracker gave it 92, Wine Enthusiast 91. Some recommended to drink by 2013 but I thought it was great now in 2021.

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After the tasting I did a little more research on this particular vintage and the winery. I learned from looking at images of the winery that it would be spectacular to visit. From their Instagram I learned that they also have an incredible restaurant on their Montalcino property. On their website there are tabs for Private Dinners, their Tavern, and more.

Also, since I brought it up in my opening paragraph, in regards to length of time to decant a Barolo I searched the internet and learned that anywhere between one and two hours seemed to be the sweet spot for most vinophiles. Looking further I found that Wine Folly says two for a Brunello and three for a Barolo. So this is just an FYI for you when you want to try these varietals.

From the winery website:

In Tuscany there are places that can tell ancient stories and characters. The Baroncini family already started producing wine in 1489. So from father to son, 500 years have passed, and still today in Montalcino, Bruna and Samuele, produce wine as if to testify how time cannot scratch the traditions.

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The high quality of the wines produced in the Montalcino area was already known at the time of the Etruscans, who had developed active settlements on these hills. The name “Tenuta Poggio Il Castellare” given to the company brings us back to the historical roots of the place: to the finds of an ancient settlement with the remains of houses and towers on the top of the hill of the same name.

For those that like to geek out from tech sheets, this is also from their website:

Production Area: Montalcino
Mixed Grapes: 100% Sangiovese Grosso
Terrain: Pliocene origins lands of predominantly clayey marl. They tend to reach considerable depth, offering great minerality
Growing System: Spurred cordon with dug soil
Density: 3500 vines/hectare
Average output per hectare: 45 hectolitres
Altitude: 500 metres
Microclimate: The climate is typically Mediterranean, with showers concentrated in autumn and spring. The middle hill area is frequently windy, which is ideal to keep the vines healthy. The climate is generally mild, with a high rate of sunny days during the whole vegetative phase: these conditions guarantee a gradual and complete ripening of the grapes.
Production Process: Manual harvest when the grapes are perfectly ripe. Alcoholic fermentation with controlled temperature (26°C) for about 10-12 days on the skins. Malolactic fermentation in steel vats. Refining in 2500lt Slavonian oak barrels for 30 months and in 225 lt French oak barrels for 20 months. Further refining in bottles for 4 months before the sale
Organoleptic Properties:
Colour – ruby red verging to garnet-red;
Bouquet – very intense, lingering, with hints of cherry fruit and spices;
Taste –well-balanced, with velvety tannins and a long aromatic grip on the palate
Alcoholic Gradation: 14,5% VOL
Serving Temperature: 22,0°C
Pairings: seasoned cheese, red meat, roasts, braised meat, game

Instagram: @PoggioIlCastellare

https://www.facebook.com/poggioilcastellare/

http://www.tenutetoscane.com/castellare/english/cellar-castellare.html

https://poggioilcastellare.com/

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