Friday, August 25, 2017

ANDERSON VALLEY; Logging Gewurztraminer

Islands in the Clouds, Mendocino County
In the waning bright of summer you can leave the spine of Hwy.101 and meander the edge of the coastal range above Cloverdale to reach the Yorkville Highlands AVA on Hwy.128.  Isolated and bucolic farms dot the rolling emerald hills as you continue north-westbound, and then from the crown of a hill's rise it appears like a misty land that time forgot. It is the Anderson Valley AVA of Mendocino County that grows shades of green across these fog-veiled, open spaces.  Surrounded by the heights of the Coastal Range, it is for many a wine route that is so off the radar, where a few of the 'pioneers' are still with us, and of late a region fertile to more than a few wine dreams.  It is also the epicenter of California Gewurztraminer, a noble variety too often forgotten.
New vineyard investment in Philo, Anderson Valley AVA
Late 19th century logging entrepreneurs with names like Gschwend, and Sterns, and Hiatt harvested the once abundant California coastal redwood above the valley farms. Timber men were typically hard, independent sorts, living in isolated camps, coming to town occasionally to raise a little hell. There were choppers and peelers, swampers and teamsters somewhere in those forested hills.  With the rebirth of San Francisco in the early century years there was an industrial logging boom, growing into the 1940's, when more than 50 area mills were operating; today there is just one that remains outside of lazy Philo. Unfortunately, the once abundant old growth redwood too has been lost, with today only about 5% of its native acreage remaining as protected or privately owned lands.

Early 20th century ag development along the 20-mile Anderson Valley saw new Swiss and Italian immigrant plantings of familiar grapes varieties, as well as apples and hops across the isolated valley. Here, the early wine pioneers had branded names like EdmeadesHusch or Navarro; even by the late 70's there were still just a handful of area wineries. Still, cool tolerant Alsatian varietals had established a diverse vineyard foothold. In the early 1980's, sparkling wine producers saw the valley's unique qualities, bringing the prestigious French Champagne-house Roederer and John Scharffenberger investing chardonnay and pinot noir into this forgotten landscape.  Today, valley plantings of pinot noir in clay loam soils now blanket across her rolling hills, joining adapted varietals with a generally cool growing season, and abundant dormant seasonal rainfall.  And, just about everyone bottles a fragrant Gewurztraminer.
Pretty, blushing Gewurztraminer/wine.com
Early ripening Gewurztraminer adapted well, importantly retaining really good acid in the fruit from this cooler environment; where the generous humidity can even invite a late harvest specialty across the more than 100 acres now planted. Typical notes in the glass of rose hips, exotic fruits and lychee are present in these wines, where the abundant aromatics invite the taste.  Its mouth filling body too can be a pleasure in the mouth, offering a luscious and cooling foil to spicy Asian fare. Vine tourists exploring the former hills of the Central Pomo's can find fine examples of delicious at benchmark Navarro, or Husch, or Lazy Creek Vineyards to name just a few of many.

Recently featured at our informal tasting, Gewurztraminer from the Anderson Valley showed promise and consistency in all the dry selections tasted from the 2014 and 2015 harvests.  In another league was the star of the evening, a Late Harvest Gewurztraminer from the Navarro Vineyards 2006 harvest.  Golden in the glass, it shared aromas of dried stone fruits, honey, lychee and dried flowers by way of introduction.  Its viscous nectar filling the mouth round with so many pleasurable notes it was difficult to linger on just one for very long. Moments later, perhaps minutes, it was still casting a delicious shadow across the palate as it lingered to luscious memory.

"We manage to sell it, but it certainly is not a widely popular wine. I don't think demand has grown", offers Navarro winemaker Ted Bennett. There remains a bittersweet parallel. Both Anderson Valley logging and gewurztraminer perhaps may share a historical fate.  Unless it finds a consumer marketplace and continues to be managed sustain-ably it may one day be threatened with severe scarcity or worse yet, loss.  That would be indeed logging tragedy, if only because this under appreciated, good value ambrosia varietal always loves my kung pao takeout.

Salute! And, Happy Harvest!


Wine Links:
Coastal Redwood logging:  https://youtu.be/3MDgxNLDR64
 https://avwines.com/

Friday, July 21, 2017

CHARDONNAY: What are we drinking?


A 'winemakers grape', where all the tools of the cellar and masters' expertise can be applied, Chardonnay remains the most popular white wine grape varietal worldwide, in-spite of  or perhaps because of its many disguises. It proves to be a vigorous, adaptable vine which is grown by most vine-cultivating countries.  Ampelographers, those botanists who search out the origins of winegrapes, offer that from its historic beginnings around the Roman crossroad of Macon in southern Burgundy, it probably evolved as the cross of the widely planted, ancient peasant grape, Gouais Blanc and volatile Pinot Noir.  And from there it grew, and grew to become what we are drinking.

Of course, being reliably adaptable and vigorous is not enough to make a variety noble. It must offer mind-blowing nuance, a spectrum of personality, and possibly the chance for winemakers to use all of their cellar tools to bring out what may have been hidden. With its popular adaption to the alkaline-clay soils that are prominent in the Cote-d-'Or, Cistercian monks systematically began to tame chardonnay, making written reference to it in the early 1300's.  Prior to the introduction of contemporary stainless steel vessels, oak barrel fermentation was common, and additional wood treatment with aging or storage in cask allowed for even more texture and personality to dress-up chardonnay.
New Zealand chardonnay vineyard, North Island
As described by the Society of Wine Educators, chardonnay quickly loses it acid strength as it ripens, so naturally, warm locations would produce 'flabby' chardonnay. Its natural juice is fairly neutral; a secondary fermentation(malo-lactic) that provides de-acidification and a buttery compound(diacetyl), and aging on decomposing yeasts(sur lie) can add texture and more assertive flavors. Add extended exposure to oak barrels(or cheaper forms) to introduce heightened notes of vanilla, toast and spice to a developing chardonnay, all combine with other cellar treatments to add weight and texture where it may not have been before.  Contemporary chardonnay from large industrial producers introduces even more juice manipulation, from adding sugar for body to a reverse osmosis to re-configure the experiment.  So, really, what are we drinking?
A secondary M-L ferment with oak chips
Recently, one of our tasting groups got together to compare eight(8) global chardonnay's under $20. retail.  Most were out of balance and not distinguished or interesting, masking yellow and green fruit flavors with heavy manipulation. Domestically, the top two chardonnay's skirted the $20 ceiling, being found discounted to just below the qualifying threshold, providing complexity and better balance. But in the race for the top there was also a pure-bread.  It was stainless steel fermented with a light oak treatment that did not shroud the uniqueness of its soils or the chardonnay grape or its viticultural environment that is uniquely Chablis AOC.  The widely distributed wines of William Fe'vre, in this case the pure 2015 Chablis Champs Royaux, displayed lean, generous fruit dressed with chalky mineral notes, supported by mouth-puckering, refreshing acid.

Chablis' famous Grand Cru vineyards
Closer to Sancere of the Loire Valley's central department than to Burgundy from which it is physically separated, chardonnay vineyards blanket the hills surrounding the Serein River town of Chablis. This is chardonnay country, having a semi-continental climate and nurturing the vine on poor soils of limestone, clay and fossilized sea shells.  Its traditional evolution(e'velage) in the cellar is an effort to reflect the uniqueness of this special place and the single grape variety to which it has been nurturing for centuries.  It is chardonnay in its purest form, and that is the refreshingly great value that I am drinking.

Salute!

Wine Links:
https://www.williamfevre.fr/en/home/
http://www.chablis-wines.com/



Friday, June 30, 2017

METHOD: All that Sparkles...

Not the first wine to sparkle, but an important cellar method
Special events deserve a sparkle.  Be it the summer solstice, a birthday or anniversary, or even making it to Wednesday is a reason to celebrate something.  It is reasonable to suggest that BIG celebrations deserve a special bottle, but what about those everyday occurrences; those more frequent times that would be made even more special by lifting a glass that sparkles to announce those eyes you gaze into?

It's the bubbles that stream to heaven in a glass and can even tickle your nose that makes sparkling wines so entertaining.  Champagne is the universal standard for sparkling wines.  Not Spain's cava's or Piemonte's spumanti or Venetos prosecco, or even the traditional method sparkling wines outside of France's historical standard region, called cremant or mousseux.  German sekt is not the benchmark, even as some of their northern tier wine regions flirt with similar Champagne conditions. Not the sparklers of South Africa(Methode Cap Classique), or those of America(California Champagne?) or Chile rank in the marketing prowess, the quality hierarchy and regulated high standards that come from the Champenoise.  Even as you may find $25 -30 Champagne values in the marketplace(Piper-Heidsieck, etc.), what would be the best everyday quality for, say, less then $20?
Vineyards of Epernay, Valley of the Marne
Production of by product carbon dioxide is basic to winemaking, just as is ethanol(alcohol).  Just as it has always been when man liked the lighter feeling resulting from drinking fermented juice.  Imagine the thrill of being able to create an effervescence, a sparkle of mystery from once still juice left in a covered earthenware jar.  Or the ability to capture that sparkle with the production of stronger glass bottles produced from the 17th century English invented coke-fueled ovens.  Only then could consumers find it possible to hold the bubbles until that special moment when fanfare would follow their predictable release.

A traditional or Champagne method produces its CO2 from a second fermentation inside each individual inverted bottle where the yeast are collected until disgorged.  Generally, this process is more laborious, producing wines of more finesse, more complexity, and more balance from regional grape sources. In the Charmat method, used mostly in Italy, the second ferment occurs in large pressurized stainless steel tanks that allow an economic transfer to bottles at a fraction of the cost. Cheaper still is the soda or bulk method, where the CO2 is pumped into a tank, resulting in bubbles that are typically short-lived(think cola soda).  Variations of these methods have evolved over wine history, but higher quality here is associated with a longer, more regulated process.
Cava cellars of Codorniu at Sant Sadurni d'Anoia
Our tasting group recently investigated eight sparklers from Spain, Italy, and New Zealand, each under $20.  By consensus, the best sparklers tasted stood head and shoulders above the rest, as all that sparkles are not created equally.  For my money, to sip, to savor, and to celebrate any day you cannot sparkle better than the cavas of Catalonia.

Segura Viudas Reserva Heredad;  full bodied, dried fruits and biscuits, reinforces aromatic notes. A blend of Macabeo and Parellada grapes produces an outstanding example of cava.  Outstanding quality for the price, which is saying something from a producer that offers a perennial entry value with its Brut Reserva(under $10).
Cordorniu Anna de Cordorniu;  notes of dried citrus and baked apple, a hint of tropical fruit on the palate with flavors that reflect the lighter nose, yet it is complex and elegant, and displays a generous finish of length.  A delight at around $12!
Glera vines in the Prosecco DOC zone

Salute' & Cheers!

Wine Links:
http://www.prosecco.wine/
http://www.spanish-wines.org/cava-production.html

Tuesday, May 30, 2017

PINOT NOIR: Nobility in America

Pipeage, a French punch-down of noble pinot noir (Naked Winemaking, Palate Press)
"Wine quality is defined like pornography. We don't know what it is, but we know it when we see it." Francis Percival,  The World of Fine Wine.

It is a wine of kings and those famous dukes. In the world of Pinot Noir, there's just Burgundy, and then it seems there's everything else. Not Oregon, not Central Otago, not even the Russian River Valley or the Santa Rita Hills AVA's.  Not the Anderson Valley of Mendocino County, and not even the pioneering remote hilltop locations of the broad Sonoma Coast.  Burgundy, the long established and historic home of the noble red grape is where it was born, where it was lovingly nurtured, and to this day arguably reaches its greatest heights.  But Burgundy estate wines are scarce and expensive, and only find a few great vintages in a decade due in large part to mother nature.  The rest of the pinot-loving world gets along with those second/third tier Village wines, and the wines of increasing quality being produced in the new(relatively) vineyards of the world.
Grape de-stemmer(prior to pipeage)
Currently enjoying unprecedented market and acreage growth over its long history, the red grape of Burgundy was introduced to California in the late-19th century(think Pierre Mirassou and Paul Masson), and today is the leading red grape in Sonoma County. Locally, it has evolved to earned for its patient and attentive growers the highest per ton pricing for red wine grapes here.  Growing the fickle, thin skinned orb has become increasingly consistent with ever developing recognizable styles as growers adapt, develop specific vineyard sites, apply new viticultural techniques and employ constant canopy/irrigation management across the many sustainable farmed vineyards while managing yields. The big players, those nationally distributed giants, have helped to move Pinot Noir into the mainstream, forging vineyard development, improved large scale winemaking, supported by focused marketing and broader distribution.  Our domestic Pinot Noir is finally coming of age.

Loaded with nuance, power and grace, the noble varietal is typically less astringent, less tannic than most other market leading reds, so that may make it easier to introduce to emerging neophyte wine drinkers. While cabernet is assertive and, in my opinion, takes years of bottle age to come into a balanced maturity, Pinot Noir is resonate and sensual almost from the outset. At times we find it voluptuous and velvety;  this is an aromatic variety, so it is often presented in a wide bowl glass so that more aromatic compounds can introduce it. Stylings of Pinot Noir can be generalized into two camps: ripe and sweet, as compared to complex and savory, which is the style I prefer. When ripe it can be highly extracted and fruit driven; when vinified as a savory varietal selection it tends to have more depth and nuance.  For me that makes it intrinsically a more interesting sipper.

In the cult road movie, Sideways, Miles offered, "quaffable,....but, uh, far from transcendent", when speaking about a south Central Coast tasting room sample.  In truth, that's the way it is for most of today's Pinot Noirs.  And it is that sentiment that keeps us pinotphiles searching for a taste that transports us to another place.  A consuming search that has many pinot lovers seeking out the latest crafting from a boutique producer that offers something more than just a glass of wine, just like in Burgundy.
Domaine Romane'e Conti, the gold standard
This increasingly popular grape seems quite adapted to reflecting its location, part of the reason we will never be Burgundy. With an estimated 200 - 1000 clones only adding to its unique complexity, Pinot Noir is today an important part of the growing demand in $10-20 wines that are driving the industry. Consumers will find that this category is mostly offering Pinot Noirs' that are ripe and sweet, industrial stylings, where it is more important to be consistent year after year than to reflect a site or season. Like a good novel, well executed Pinot Noir can bring you some place, it can evolve in the glass with contemplation, and can offer the taster a resonate, satisfying experience that is meant to share.

Critical pinot success stories seem to mushroom almost every week, from Oregon's cool Willamette Valley, to warm and fast ripening Santa Lucia Highlands, even as the industry is facing new challenges just as we are beginning to get it right. A recent Stanford University study has noted that a 2 degree increase in average temperatures could reduce  wine growing sites by 30 - 50 per cent, and considering the advancement of undeniable climate change pinot growers will have to adapt. Agri-laboratories are aiding the fight too by shuffling genetic material, but at what point is it no longer Pinot Noir?  But then, inbreeding can be berry noble!

"What makes a wine worth drinking is that it is honest and authentic" Terry Theise, The World of Fine Wine.

Salute'

Thursday, April 27, 2017

BRITISH COLUMBIA: Beautiful Bottles Too!

Okanagan's Gray Monk invites
Way up north in neighboring Canada, skirting the 50th degree parallel north from the Niagara escarpment in Ontario with its calcerous soils and continental climate, to British Columbia in the west with its distinctive alluvial soil landscapes stretching across its more than 600 miles, Canada is making world class wines. Near the northern edge of where the vinis vinifera will ripen, recent generations are making tremendous advances in producing what can be the very best examples of established wine varieties. The grape varietals are dominated by Pinot Gris and market pleasing Chardonnay; you'll find Merlot and Pinot Noir, and those typical international varietals are here too....Cabernet Sauvignon, Syrah, Riesling and Gewurtztraminer, etc.

Regulatory control comes in the form of the industry's  1999 Vintners Quality Alliance, or VQA; wines so declared have a minimum of 95% of the grapes coming from the region(GI) stated, and an 85% minimum from the declared harvest year(which is important when northern weather suddenly turns).  The board controls grape varieties and ripeness, applied winemaking standards, established sensory and chemical criteria, and consumer labeling. Standards have not been established for vineyard density, yeast types for fermentation or wine aging, thus allowing for continuing experimentation and innovation.  Wines labeled VQA are distinguished as typical of their grape variety and recognized growing region.

Today's British Columbia wine industry has grown from a handful back in the 1960's, to more than 350 province wineries today, producing an annual economic impact of around $3billion.  The vine acreage in the province has grown as you may expect; more than 10,000 acres planted to more than 75 varietals.  Those established quality national standards, the broad diversity of the B.C. landscape and cuisine, and growing consumer demand have helped to promote this emerging wine region.

Within the most productive of wine Canada provinces, there are boutique wineries of the southwesterly Gulf Islands;  the maritime climate challenged by the pioneers of Vancouver Island so close to an international metropolis; there's the mixed soils of the fertile, east-west oriented Fraser Valley that follows the great river; heading east to the emerging border region, the Similkameen; and further eastward to the bountiful, semi-arid Okanagan river valley with its alluvial soils.  British Columbia would seem to have it all.

One of the warmest regions in all of Canada, it lies in a broad rain shadow of the Cascades;  the Okanagan Valley is blessed with hot long days during critical ripening cycle. This world-class growing region today overwhelmingly produces most of the wine from a most picturesque and outdoor lifestyle province, with wines increasingly recognized on the world stage for their acid-driven purity and resonate qualities.  Hours from metro Vancouver, it is one beautiful region for eco-tourism, too.

Keelowna Okanagan Lake
Ice wine may be the historic marketing tool for the wines of these provinces, and as historically accurate as it is, this too is changing. World-wine producers in the extreme northern latitudes have long found something special about picking frozen berries left on the vine thru the depths of winter. Freezing dehydrates reducing water content, sugars concentrate, in frigid conditions the fruit is laboriously picked berry by berry.  Here, without varietal restrictions, these wines are sugar heavy, but strive for an acid balance, drop by drop, to create a delicious nectar, one (expensive) bottle at a time.  Unfortified, Canadian ice wine tends to be low in alcohol, with broad flavor profiles that invite experimentation even in this historic category.

Even with their Prohibition-era alcohol laws there is evidence that the industry is growing in a progressive, positive direction, Oh sure, they have the same problems of expensive land and expensive labor, and strong, physically-separated provincial identities.  But, they also have climate change increasing chances for reliable, regular ripening, and sustainable farming the new norm.  There is the increasing fame of their world-class wines, and the increase in foreign investment, as well as sustained overtures for more favorable trade & tariff laws . With a current measure to regulate beer sales at fast food restaurants, can a chilled glass of British Columbia Riesling at the local Canadian Taco Bell be so far behind?  Those would be some beautiful bottles.
Vancouver, a City of Glass, or two!
Cheers!

Wine Links:
http://www.okanaganwines.ca/
http://similkameenwine.com/
http://www.winebc.com/