I’ve sung the praises of Domaine Bousquet in the past (See this article and that) and its wines continue to impress. Among the top export wines of Argentina, Domaine Bousquet continues to be the country’s leader in organic wines.
More specifically, Domaine Bousquet has been dedicated to organic viticulture since its very beginning. Today, there continues to be a clear and significant commitment to such activities.
These are well-made wines, available at a reasonable price, and are definitely great go-to wines you can feel confident to serve at your table or to gift to friends and family.
Tasting Notes
Domaine Bousquet Reserve Certified Organic Chardonnay 2021, Uco Valley, Argentina, SRP $18 It was fresh and unoaked, with apple and citrus aromas and flavors, bright acidity, medium + body and long length. Overall, it was simply lovely and a big hit at our condo’s holiday party.
Domaine Bousquet Reserve Certified Organic Cabernet Sauvignon 2021, Uco Valley, Argentina SRP $18 With its intense nose of blackberry, pepper and oak, this wine displays good acidity, medium tannins, medium body and a slight woody note before culminating in long length. It is easy to drink and very enjoyable.
Domaine Bousquet Reserve Certified Organic Malbec 2021, Uco Valley, Argentina SRP $18 Lush dark berry fruit greets the nose, with a fresh palate, medium body, ripe tannins and a hint of spice in the finish, with long length. This was the perfect pairing with bison (our freezer is stocked with tons of bison thanks to a Costco delivery courtesy of my mom).
These wines may be purchased online or at a retailer near you.
Home to the wine-savvy Thomas Jefferson, Virginia saw the early development of viticulture within its borders during colonial times. However, like many places in America, the true creation of a wine industry in Virginia primarily dates to the 1970s, with significant growth occurring during the 1990s. (For a more in depth look at the state’s vinous history, see: Virginia’s Great American Wine Story).
While still fairly small in comparison to states like California and Washington, Virginia is currently crafting high quality wines with its 300 wineries currently spanning over 4,000 acres of grapes, 10 wine regions and 8 AVAs.
As Virginia wine rose to prominence within the state, the Virginia Governor’s Cup was founded. “…[O] ne of the most stringent competitions in the U.S., [it] is hosted by the Virginia Wineries Association in partnership with the Virginia Wine Board and the Virginia Vineyards Association.”
Directed by Jay Youmans, MW, the Governor’s Cup competition consists of Cider Judges (cider was added as its own category as of 2021), Preliminary Judges and Final Judges, with the wines judged on appearance, aroma, flavor, overall quality and commercial suitability. At the conclusion of Stage I: The Preliminary Round, the wines are then tasted and scored by the judges in Stage II: The Final Round. The top 12 wines with the highest average score earn the distinction of Governor’s Cup Case, while the wine with the highest overall score is named Virginia Governor’s Cup winner.
In 2022, the 40th year of this competition, the winners of the Governor’s Cup Case included:
50 West Vineyards 2019 Ashby Gap
Barboursville Vineyards 2020
Vermentino Reserve
Cana Vineyards and Winery of
Middleburg 2019 LeMariage
Cana Vineyards and Winery of
Middleburg 2019 Unitè Reserve *
Maggie Malick Wine Caves 2020
Albariño
Michael Shaps Wineworks 2019 Chardonnay
Pollak Vineyards 2017 Meritage
Rockbridge Vineyard 2018 V d’Or
Shenandoah Vineyards 2019 Reserve
Red
Stinson Vineyards 2017 Meritage
Trump Winery 2015 Brut Reserve
Wisdom Oak Winery 2019 NINETEEN
*Virginia Governor’s Cup Winner
Beyond those above, numerous wines were awarded Gold, Silver and Bronze medals, depending on the score received.
This formal evaluation of Virginia wines gives praise to those wines and wineries that are raising the vinous bar in the state. The corresponding Virginia Governor’s Cup Gala, held in Richmond, VA, provides a fundraising effort in support of the V Foundation’s cancer research as well as an opportunity for the public to taste through the Gold medal winners for 2023! Tickets are available online.
I recently had the opportunity to taste through a selection of the winning wines, as well as bottles from Early Mountain Vineyards. To help me out, I enlisted the assistance of a friend who happily obliged, as we tasted our way through the assortment of whites and reds. We were impressed by what was in our glass and only lamented that the economics of Virginia viticulture (similar to that of Long Island and other boutique regions) necessitates a price point of $30 and up. Yet despite these higher price points, they are worth it and worth seeking out.
Maggie Malick Wine Caves, Albariño 2020, Hillsboro, VA, $36.00 An aerospace engineer, Maggie Malick first embraced wine as a hobby in 2004. By 2011, her wines were winning awards at amateur competitions, prompting her to establish a commercial winery. Named Loudoun’s Winemaker of the Year for 2021, she and her husband, Mark, maintain 30 acres of vineyard, planted to 15 different grape varieties. Her Albariño 2020 is 100% Albarino, fermented and aged solely in stainless steel. This wine has a pronounced nose of citrus and stone fruits, with bright acidity and green apple, lemon oil and pith notes on the medium-bodied palate, with long length. http://www.maggiemalickwinecaves.com
Michael Shaps Wineworks, Chardonnay 2019, Monticello AVA (Charlottesville, VA), $28.00 After studying enology and viticulture in Burgundy, France, Michael Shaps spent a year working in that region before settling in Charlottesville. After serving as winemaker for Jefferson Vineyards, Shaps began producing his own label in 2000. Not surprisingly given his background, this 100% Chardonnay was produced using Burgundian methods, with fermentation in new and used French oak barrels, along with lees stirring and malolactic fermentation. This wine has a decidedly fresh palate, with citrus and apple aromas, along with minerality and luscious buttery notes, with full body and long length. https://www.virginiawineworks.com/
Stinson Vineyards, Meritage 2017, Monticello AVA (Crozet, VA) $37.00 Initially produced by Scott Stinson and his daughter, Rachel Stinson Vrooman, they were joined by Rachel’s husband Nathan Vrooman in 2015. They take their inspiration from French winemaking practices, with a focus on complexity and an elegant expression of the grapes. As a Meritage wine, this is a Bordeaux-style blend. Specifically, it brings together 50% Merlot, 20% Cabernet Franc, 15% Cabernet Sauvignon, and 15% Petit Verdot. Aged in 20-50% new oak barrels for 15 months before being blended. Red and black fruit greet the nose with leafy notes, dusty tannins and medium+ body, culminating in long length. https://stinsonvineyards.com
Wisdom Oak Winery, Nineteen 2019, Monticello AVA (North Garden, VA) $37.00 Owner and self-taught winemaker, Jason Lavallee, established Wisdom Oak Winery in 2016, growing his own grapes and making wine through a process of trial and error. Aged in a combination of new Virginia oak barrels and neutral oak, the 50% Petit Verdot, 25% Cabernet Franc and 25% Cabernet Sauvignon blend offers up red fruit, spice, oak on the nose and palate. It has medium+ ripe tannins and full body, displaying a more angular, structural wine with warmth and long length. https://www.wisdomoakwinery.com
Early Mountain Vineyards Although not part of the Governor’s Cup case, Early Mountain’s wines are finding their footing at top restaurants nationwide. For example, coincidentally in October, I dined at NYC’s Luthun restaurant and, at the sommelier’s recommendation, enjoyed a glass of the Early Mountain Petit Manseng. Thus, it was a pleasant surprise to have the opportunity to taste it again as part of this sampling experience.
Initially planted in 2005 by Jess and Sharon Sweely, the Early Mountain property was purchased in 2010 by Jean Case and her husband, Steve. Two years later, they re-opened under the Early Mountain brand, expanding acreage to include Quaker Run Vineyard in 2015 and increasing their emphasis on Bordeaux grape varieties. https://www.earlymountain.com/
Early Mountain Vineyards, Petit Manseng 2020, Virginia, $30.00 Winner of a Silver Medal in the Governor’s Cup, this wine comprises 93% Petit Manseng, 4% Pinot Gris and 3% Chardonnay. It was fermented in a combination of oak vessels, large Acacia and concrete. Deep in color, with apricot, spice and nut aromas and flavors, the wine is full bodied with long length.
Early Mountain Vineyards, Foothills 2021, Virginia, $27.00 During our tasting, we affectionately referred to this wine as the “kitchen sink” given the lengthy and varied blend of 28% Merlot, 28% Cabernet Sauvignon, 23% Petit Verdot, 8% Tanat, 8% Petit Manseng, and 5% Cabernet Franc. With black, juicy fruit, bright acidity and medium body, the wine is fresh and easy drinking.
Early Mountain Vineyards, Shenandoah Valley Cabernet Franc 2021, Virginia, $30.00 This 100% Cabernet Franc is produced with fruit sourced exclusively from the Shenandoah Valley and, in particular, the Shenandoah Springs Vineyard and Baer Ridge Vineyard. Aromas of smoke, mulberry and wet leaves persist on the dry palate with good acidity, medium+ body and long length. The 2020 vintage earned a Silver Medal in the Governor’s Cup.
With her very apt metaphor, at the recent Naturally Bordeaux event, Mary Gorman-McAdams, MW, explained that big ships are hard to change course, but, with time, they do make the transformation. Similarly, Bordeaux, which is the largest quality wine region in France, has finally made a turn of its own with its more recent embrace of sustainable agriculture. Now that Bordeaux is moving in this new direction, it has been full steam ahead.
Consequently, Bordeaux has significantly increased its acreage of organic vineyards, which, as reported by James Lawther, MW currently stands at 34,333 acres. He further noted that this figure, when added to the biodynamically-certified acreage, accounts for 14% of the region’s vineyards.
Moreover, Mary shared that there has been a collective focus throughout the region on implementing the new Haute Valeur Environnementale (HVE) certification, a three-tiered system that was launched in France in 2001. This program “encourages farms and vineyards to focus on increasing biodiversity, decreasing the negative environmental impact of their phyto-sanitary strategy (i.e., measures for the control of plant diseases, reducing the use of pesticides and fungicides), managing their fertilizer inputs, and improving water management.” ~Discover Sustainable Wine
The HVE program has been whole-heartedly adopted by the Conseil Interprofessionnel du Vin de Bordeaux which plans to have 100% compliance among Bordeaux producers by 2030. Early adopters, the Cru Bourgeois du Médoc mandated that each chateau must have achieved at least minimum level HVE certification requirements as part of the application process to be considered for Cru Bourgeois status. Lawther advised that it has also been implemented as a requirement by the St.-Emilion appellation. Overall, the Bordelais are taking a holistic picture, including measures that address corporate responsibility.
Other changes in the region include not only an increase in rosé production, but a shift in its approach to producing these wines. To this end, rosé now makes up 4% of Bordeaux’s production and producers are making rosé on purpose these days. Accordingly, today’s wines utilize direct press production instead of the saignée method, which had previously been implemented primarily as a way to beef up the reds. For the most part, the resulting rosé wine made in this manner was an afterthought.
I recently had the pleasure of being introduced (or in one case, reintroduced) to three Bordeaux producers who are actively engaged in organic viticulture at the Naturally Bordeaux event, which was held at Clay Restaurant in New York city’s Harlem neighborhood. Clay was chosen because it is farm-to-table, serving only seasonal, locally-sourced products on its menu. Thus, it was the perfect setting for a dinner featuring sustainable Bordeaux wines.
The wines showed beautifully, providing the opportunity to taste white, rosé and red wines from a variety of vintages. They say the proof is in the pudding and it was clear from this tasting that these are fabulous, well-made wines that you can feel good about drinking given their commitment to the environment. And Clay’s chocolate budino (an Italian pudding) (as well as the entire meal) was fantastic too!
Chateau Fourcas Hosten Owned by two brothers, Chateau Fourcas-Hosten has a long history on the Left Bank and has been focused on organics and sustainability for the past decade. They achieved HVE3 certification in 2017 and have taken the further step to convert their vines to organic viticulture, starting first with their whites and then expanding to their reds. Full certification of their 50 hectares was received in 2021. Of course, their first goal is to make good wines, and, in this manner, they have recognized the need to adapt the right variety to the right terroir. They have also made investments in the winery as well.
Chateau La Dauphine Situated on the Right Bank, this historic chateau comprises 160 acres of vineyards with a mix of limestone, clay and molasse soils. The property itself dates to the late 1600s, with a more modern history dating to 2001 when the Halley family purchased the estate and invested 10 million Euros to significantly improve the land and winery. Chateau de la Dauphine earned organic certification in 2015, the same year that the property was sold to the Labrune family. It has since added biodynamic methods as well. Among other changes in the vineyards, they have been increasing their plantings of Cabernet Franc due to their soil types as well as due to climate change.
Chateau Jean Faure This St.-Emilion Grand Cru Classé producer can trace its origins to a deed dated 1526. It has, of course, changed hands numerous times since then, with its latest acquisition in 2004, when it was purchased by Anne and Olivier Decelle. Their first certified organic vintage was 2017. Since 2020, they have engaged in biodynamic practices and will earn full certification from Biodyvin in 2023. Extensive research has been done on the estate’s predominantly clay terroir, which has always been heavily planted to Cabernet Franc (60%). This will prove to be even more useful as temperatures rise, given that Cabernet Franc has a longer maturity than Merlot.
MENU & TASTING NOTES
First course: Radicchio, spiced walnut, aged balsamic, parmigiano
Chateau Fourcas Hosten Blanc 2020, Listrac-Medoc, Bordeaux Planted on limestone soils, which helps preserve the beautiful acidity, this wine is a blend of 67% Sauvignon Blanc, 18% Sauvignon Gris, and 15% Semillon. It offers up herbal and citrus aromas on the nose, giving way to riper pineapple on the bright palate, culminating with long length.
Chateau La Dauphine Rosé 2021, Fronsac, Bordeaux This very pale hued rosé brings together 80% Merlot and 20% Cabernet Franc, grown on a plot earmarked specifically for the production of rosé. Instead of a maceration, they use a pneumatic press to extract the juice and a touch of color. This wine was first made in 2016, when Monsiur Labrune decided to produce a rosé especially for his wife. With slight herbs and delicate strawberry and melon fruit, the palate is vibrant with a hint of salinity and long length.
Main course: Confit duck leg, carrot, smoked farro, collard greens, sumac Side dishes: Mushrooms with thyme and shallot | Duck fat potatoes, with parsley and parmigiano
Chateau Fourcas Hosten 2018, Listrac-Medoc, Bordeaux This blend of 58% Merlot, 38.5% Cabernet Sauvignon, 2.5% Petit Verdot, and 1% Cabernet Franc displays plum, other black fruit, oak and vanilla, with firm ripe tannins and good length.
Chateau Jean Faure 2015, St.-Emilion Grand Cru, St.-Emilion, Bordeaux Produced with 50% Cabernet Franc, 45% Merlot and 5% Malbec from a very sunny vintage, this wine offered up ripe, spicy, red fruit, along with freshness, culminating in long length.
Chateau La Dauphine 2012, Fronsac, Bordeaux A blend of 90% Merlot and 10% Cabernet Franc, this is beautifully developed with black and red fruit, ripe tannins, and very long length.
Chateau Jean Faure 2010, St.-Emilion Grand Cru, St.-Emilion, Bordeaux Bring together the same blend as the 2015 vintage, this wine was still quite fresh despite its age. Showing some development, with aromas and flavors of blackberry, herbs, oak, and vanilla, with ripe tannins and long length.
Looking for a new (to you) white wine? While certainly not new – grapes have been grown in the region since 972 CE and specific mention of it dates to 1782 – Gavi is perhaps less well known, but definitely worth getting to know. In fact, at a recent seminar, “The Hidden Depths of Gavi: Ageing Potential of Piemonte’s Great White “, moderator Walter Speller suggested that Gavi can “play at the level of Chablis.”
Produced from 100% Cortese grapes, the wine hails from southeast Piedmont, Italy (the same region known for Barolo and Barbaresco as well as Moscato d’Asti). This high-quality wine benefits from the continental climate where it can fully ripen in the hot, sunny summers, yet maintain bright acidity thanks to the coastal marin wind.
This great grape can be produced in several different styles, all while keeping within the rules and regulations of the Gavi Consorzio: Still (which represents 99% of all production); Semi-Sparkling (Metodo Classico, with six months aging on the lees); Fully Sparkling; and Riserva. In addition to adhering to lower yields, these latter wines must be aged for one year, with at least six months of that spent in the bottle.
Established as an official denomination in 1974, Gavi was promoted to DOCG in 1998. Yet, more historically, Gavi played an important role in trade. First firmly rooted in the Roman empire, the area was home to Libarna, which was founded in 2nd century BCE as an agricultural and viticultural city. Later, it became crucial to the Republic of Genoa, which served as a defense post and was instrumental in the salt route. The Genovese needed a wine that could be shipped from place to place and being due north of Genoa in the Alessandria province, Gavi became that wine.
More critical than its geographical proximity, Gavi was an especially good choice thanks to its stability. As a white wine with far less polyphenols – especially catechins – than others, it could be shipped to other areas without fear of damage to the wine.
Today, there are 1600 hectares cultivated within the Gavi borders, accounting for 60% of all Cortese planted within Italy. The vines are dispersed among 11 municipalities in the foothills of the Po Valley, some of which are designated as crus. There has also been an increasing focus on single vineyards as the producers seek to better understand their terroir. In this regard, they recently completed a comprehensive map of the territory.
Additionally, sustainable practices have been embraced by the Consorzio with an aim toward promoting organic viticulture and preventing erosion. This commitment has been further reinforced by its 2018 initiative, which monitors bee pollen to measure whether sustainable viticulture is actually being practiced in the region.
Within the area, Cortese thrives on the combination of red clays, white soils, with marl and sandstone, which display as minerality in the wines. In general, these are fresh, elegant white wines, known less for fruit and more for their floral, nut (almond) and mineral characteristics. Most of the wines are fermented in stainless steel, but a few producers do use wood and there has been an emphasis on indigenous yeasts since 2015.
Although the majority of white wines are meant to be enjoyed in their youth, Cortese is a grape that can sustain the test of time. In particular, thanks to the same chemical components that make them stable for shipment, these are wines that can develop beautifully with eight to ten years of age, yet still retain vibrant acidity. As evidence, the wines tasted at the above referenced seminar hailed from vintages 2013-2019 and all showed quite well.
VINTAGE CHART
2021 – 5.0 stars
2020 – 4.5 stars
2019 – 4.5 stars
2018 – 4.5 stars
2017 – 4.0 stars
2016 – 5.0 stars
2015 – 5.0 stars
TASTING NOTES
La Raia Vigna della Madonnina 2019 Gavi DOCG Riserva Acquired by Giorgio Rossi Cairo and his family in 2003, La Raia is an organic and biodynamic property, with Demeter certification. Aged in stainless steel, with one year lees aging, this fresh wine displays apple, slight citrus and mineral notes, with high acidity, medium to full body and long length.
Tenuta La Giustiana Montessora 2018 Gavi DOCG del Comune di Gavi Founded in 1250, Tenuta La Giustiana is one of the oldest and historic estates. Montessora is a single vineyard. This is beautiful wine with wet stone, lanolin, orange peel aromas. It is dry, with medium+ acidity, medium+ body, along with depth and richness and a hint of chalk in the finish, with long length.
Morgassi Superiore Volo 2018 Gavi DOCG del Comune di Gavi Established in 1993, this small estate is family run, currently under the direction of sisters Marina and Cecilia Piacitelli. The wine is very tart, with lemon and mineral aromas and flavors, along with medium+ body, high acidity and good length.
La Mesma Vigna della Rovere Verde 2016 Gavi DOCG Riserva Also a family affair, La Mesma is run by the Rosina sisters: Paola, Francesca and Anna. Notes of pear and apple greet the nose. The palate is dry, with full body, slight tidal pool notes and minerality, culminating in long length.
Tenuta San Pietro in Tassarolo Il Mnadorlo 2015 Gavi DOCG del Comune di Tassarolo Named for the Benedictine convent that was located on the property in the 11th century, Tenuta San Pietro, the estate was purchased in 2002 by Corrado Alota, a Milanese entrepreneur. Hailing from a warmer vintage and with seven years of age on it, this wine displayed beautiful development with almond and caramel aromas. On the palate, it is rich and concentrated, with medium acidity, full body, and notes of peaches, beeswax, petrol and hazelnuts.
Villa Sparina Monterotondo 2014 Gavi DOCG del Comune di Gavi Winner of Wine Enthusiast’s European Winery of the Year for 2021, Villa Sparina has been producing Gavi since 1970. With grapes sourced from their cru, Monterotondo, this wine is intense, with a rich nose redolent of pear and showing some development. It is full bodied, with slight hints of woodiness, peaches and long length.
Bergaglio Nicola Minaia 2014 Gavi DOCG del Comune di Gavi This estate has been making wine since 1945 and is run by the son and grandson of founder: Jean-Luigi and Diego Bergalo. Sourced from grapes grown on the hilly Minaia site, situated directly behind the family cellar, the wine offers up honey, floral and lemon aromas and flavors with medium acidity, medium body and long length.
Broglia Bruno Broglia 2013 Gavi DOCG del Comune di Gavi The Bruno Broglia acquired his historic estate – La Meirana – in 1972, which is now managed by his sons, Gian Piero and Paolo. With a commitment to modern technology, it was the first estate to collaborate on clonal research related to the Cortese grape and it continues to conduct other studies in concert with local universities. Despite being nearly a decade old, this wine is surprisingly fresh. It provides notes of citrus and mineral, with an undercurrent of anise, with good acidity, medium body and long length.
As previously reported, Washington wine is hot right now and deservedly so. If you are familiar with Washington wine, it is most likely in the guise of industry leader, Chateau Ste. Michelle, which was a pioneer in the state in the early 1970s, but has since grown to become “the nation’s third largest wine company”. Additionally, “the company accounts for about 60% of all Washington wine sales, by volume.”*
However, it’s important to recognize that 90% of the more than 1,000 wineries in the state produce less than 5,000 cases annually. These relatively small producers are no less important or innovative and, in fact, likely more so, as their size enables them to be nimble and experimental. And, as I like to think of them, they are mavericks in the truest sense of the word – finding their way in a challenging, yet creative, industry, crafting quality wines that appeal to their palate as well as those of their customers.
Mav·er·ick (n.): An unorthodox or independent-minded person
In the words of “Law & Order”, these are their stories…
Bledsoe Family: Dream Job x Two Most people are lucky if they get to have one dream job in their lifetime, let alone two, yet Drew Bledsoe is a very lucky person. After a successful career in the NFL, Drew and his wife, Maura, returned to his roots and found land in his hometown with the aim of growing an estate vineyard. He then recruited “winemaking wunderkind” Josh McDaniels and began making wine as Bledsoe Family Winery. Eager to make his mark and assert his passion despite his lack of experience as a winemaker, Drew found an open ear in Josh and the two jointly collaborated on their Doubleback wine, which garnered top ratings nearly immediately.
Browne Family Vineyards: The Spy Who Loved Wine Browne Family Vineyards was inspired and named for William Bitner Browne, the late grandfather of proprietor Andrew Browne. Bitner Browne served as a spy during World War II and the Browne Family Vineyards Spymaster series of Cabernet Sauvignon wines follow his story, which include: The Farm, London is Calling, Liberation of Paris, The Continent and Homecoming. Plus, how can you resist a wine called Do Epic Shit? Adding to their locations in Walla Walla, Tacoma and Seattle, a fourth tasting room will open in Bellevue in Fall 2022.
DeLille Cellars: Always Wine on the Mind Founded in 1992, DeLille Cellars is the third oldest operating winery in Woodinville, WA and is known for pioneering Bordeaux-style blends from Washington State. In 2019, it moved into a large facility previously occupied by Redhook Brewery, which it thoroughly renovated to exacting standards.
Jason Gorski, Director of Winemaking and Viticulture, has been with DeLille for 11 years and was quick to say that, “I could make wine in Napa Valley, but why would I?” He further added that Washington wine is “the best domestic value since ever.” With over a decade of tenure at the winery, Jason has developed a strong reputation and a high level of trust that extends both within the company and externally. In this regard, there is often an informal nature to collaborations. For example, there is no actual contract with Harrison Hill Vineyard; it’s simply a handshake, but the length of that relationship endures and paperwork is not necessary. Similarly, Jason gets to create smaller batch wines especially for the wine club that permit him to stretch his creativity, experiment with new varieties, test out new vineyards or simply explore new ideas. He does admit that the blessing and the curse is when these small batch productions take off and make it challenging to scale. Yet it continues to be his modus operandi. Among these transformations is his Four Flags Cabernet. Additionally, he has significant latitude to explore outside the Bordeaux box. Case in point, his Riesling.
Clearly he enjoys the challenge of creating new and exciting wines on a regular basis. In fact, Jason jokes with his wife not to ask him about what he’s thinking because, as he notes, in reality he’s always thinking about wine.
Goings on at Goose Ridge With roots in the cattle and orchard industries, the 2200-acre, Goose Ridge estate has been in the Monson family since the early 1900s. After meeting wine consultant, Dr. Walter Clore, Arvid Monson developed a passion for growing wine, shifting the family’s focus from cows and apples to grapes. Consequently, their vineyards were planted in 1998, with its first contract already in place before the soil was tilled – that’s how much potential Chateau Ste. Michelle saw in their land.
Today, they grow 16 varieties, maintain four tasting rooms, and continue to seek out new and innovative projects to expand their offerings. In this vein, they are producing cider from their orchards and recently made vodka from their Cabernet Sauvignon grapes, becoming the only winery in the state with its own distillery. Distilled 24 times, VIDO Vodka is flavorful and has no burn; a gin is coming soon. Other innovations include the use of unconventional packaging such as their still and sparkling canned wines under the Cascadian Outfitters brand and the use of fun and eye-catching designs. Each year, they commission local artists to create new labels for their Wine Club Artist Series.
If all of this wasn’t enough to keep them busy, they helped establish a brand-new American Viticultural Area (AVA), which became official as of July 2021: Goose Gap AVA. This new AVA was essentially superimposed on their property and was established based on the wind conditions and soil type. Here, the temperature is cooler, and the elevation is higher, than the neighboring Red Mountain AVA. despite the proximity; hence the need for this new AVA. They are excited to begin using the new name on their labeling.
Gorman Winery: From Music Maker to Wine Maker Originally from Sunrise, FL, Chris Gorman attended college in Bellingham, WA and aspired to be a musician. Like many aspiring artists, he had to find a day job while he waited to make it big in the industry. In his case, he chose to sell wine and even began making wine as a hobby. He had friends who had wineries and they would do projects together. But, as he jokes, somewhere along the way he became too big for his britches and eventually needed to become legal given the volumes he was creating. Thus Gorman Winery was founded.
In his early stages, Chris was “too cool for school” and did not want to be reviewed by wine critics. But, of course he was and received good scores, ultimately ensuring his success as a winemaker. Today, music is still a passion, but wine is no longer a hobby; it’s his fulltime vocation, yet clearly still a labor of love. Moreover, he is entirely self-taught and considers himself still learning.
Among the wines we tasted with him is Luanne. I asked if this was the name of a former girlfriend, but instead Luanne pays tribute to the wife of Dick Bouchey, a well-regarded, local grower, since Luanne picked the grapes that went into this white Rhone blend. In 2012, he set out to be the (self-proclaimed) Chardonnay King and presently makes six Chardonnays, which he refers to as the tofu of grapes. Big Sissy Chardonnay got its name because, according to Chris, “It is malleable, and you can beat it up.” Perhaps the culprit was his The Bully Cabernet Sauvignon? Most of the Chardonnays are produced under his Ashan Cellars label, which is the Hebrew word for smoky.
Beyond his other passions, Chris loves to cook and is happy to make dishes that take three hours to prepare.
Gramercy Cellars: Have a Dream, Will Travel “A Manhattan-based sommelier tastes some Washington State wines and is so inspired, he sells everything to move across the country to make his own.” If that’s not the opening to a maverick’s story, I don’t know what is. That Manhattan-based somm was Greg Harrington, who moved to Walla Walla in 2005 to focus on “old-world-meets-new Rhône and Bordeaux varietals” and established Gramercy Cellars (yes, that is an ode to New York City’s Gramercy Park). And while the story isn’t over yet, by 2014 he had been named Seattle Magazine’s Winemaker of the Year.
Among his latest ventures is Four Eleven, a wine bar and retail store in collaboration with Josh McDaniels of Bledsoe Family Wines. The two share the philosophy of not wanting to push boundaries with their wines. Rather, they want to maintain freshness and, to this end, they use less new wood and focus on whole cluster fermentation. In tasting his wines, this aim has been realized. Moreover, his Rhone Valley influence is evident in his Viognier, which he refers to as the gateway drug to his reds with its viscous texture, tropical fruit character and full body.
L’Ecole 41: Semillon’s Savior I’ve written about L’Ecole 41 previously, but it was with no less enthusiasm that I looked forward to becoming reacquainted with this winery and its wines on our trip. We met up at Walla Walla Steak Co. for a tasting with L’Ecole 41. No other winery is committed to the Semillon grape variety than L’Ecole 41 and in this regard, it was truly a pleasure to taste their age-worthy 2021 Luminiesce, a 70% Semillon/30% Sauvignon Blanc blend, with fruit sourced from the Seven Hills Vineyard. The 2019 Estate Merlot offered up beautiful plush and lush fruit. Yet, for all of their acclaim, in the end, owner Marty Clubb says we just make wines to drink and and that are well priced. L’Ecole 41 opened a new tasting room in Woodinville in early September 2022.
Patterson Cellars: In Close Collaboration with Community Launched in 2000, John Patterson founded Patterson Cellars with his father, Jack, who has been an instrumental part of the project, helping to support John both emotionally and financially. Today, Patterson produces 20,000 cases of wine utilizing Washington fruit from a variety of well-respected vineyards as well as the 14 acres he purchased in Walla Walla. In fact, John is known for his collaboration and community building, working closely with local growers as well as area wineries and collaborating with more than 40 in Woodinville alone.
Due to the significant growth, they are currently moving their production from Woodinville to Walla Walla since they’ve outgrown the space. This will also allow them to increase case production further. But, the Woodinville tasting room, which has been open since 2007, will continue to operate, along with the other four tasting rooms, including his newest one in downtown Seattle, which opened in 2018.
Here, the emphasis is on affordable prices and hospitality, the former of which is attributed to their good relationship with growers. With a burgeoning wine club of 2,000 members (and growing), they seek to curate high end food and wine experiences and have been working with local restaurants, chocolate and charcuterie partners and have developed a Late Harvest Roussanne gelato with Seattle’s Gelatiamo. In addition, they offer virtual classes. As additional evidence of the community they are building, Heidi West, their Director of Sales & Operations, is a former club member who became so enamored with the wines and the company that she completely changed careers and began working for them, eventually becoming a partner.
Rocky Pond Estate Winery: Getting a Label of the Land Owned by David and Michelle Dufenhorst, Rocky Pond Winery is situated on Lake Chelan and the Columbia River, directly three hours east of Woodinville in what is considered the northern tip of Washington wine. Their winery and two of their vineyards are situated within the latest AVA: Rocky Reach, which was designated in 2022 as Washington’s 20th American Viticultural Area. The Dufenhorsts hired Kevin Pogue, Professor of Geology at Whitman College to help write the petition for the new AVA to help delineate the unique characteristics of the area, which previously fell solely under the much larger Columbia Valley AVA.
In particular, the soils are significantly different with cobblestones and boulders; in fact, they found a 60-foot sized rock in one of the vineyards. These large stones are accompanied by quartz and mica, over a predominantly granitic bedrock, a feature it shares only with Lake Chelan. With lower elevations, and a resulting warmer climate and long growing season, the area is particularly lauded for its Cabernet Sauvignon, although the Rocky Pond grows over 20 different grape varieties.
The family’s further emphasis on their property is reflected in their participation in the Sustainable Washington’s pilot program (now an official certification program), which has been focused on seeing the bigger picture and making sure that everything is sustainable from the very start, not just with regard to the environment, but also with regard to elements such as the economy and safety training. Moreover, they have been able to recruit top talent to the winery, bringing on Elizabeth Keyser from Napa’s HALL Family Wines as well as make important investments in technology such as a recently acquired optical sorter. Adding to these enhancements, they will be opening up a boutique hotel and spa on their property in the near future.
Most recently, Rocky Pond opened a tasting room in Woodinville near Wine Alley. Like many of the tasting rooms they are very serious about hospitality and food and maintain two chefs on staff.
Sparkman Cellars: Damn Fine Wine Founded by Chris Sparkman and his wife, Kelly, a former wildlife biologist, Sparkman Cellars was launched in 2004 with the mantra, “Family. Good Livin’. Damn Fine Wine.” During our visit, we met up with Linn Scott, Sparkman’s Vice President and Winemaker at Walla Walla Steak Co. to taste a selection of foods from the new steakhouse menu as well as several of the Sparkman wines. While Linn advised that, “We make a lot of Cabernet Sauvignon,” interestingly, we tasted Sauvignon Blanc, Grenache and Malbec; not a Cabernet in sight on this particular occasion.
In this regard, the tasting underscored his other point: “Our weaknesses are our strengths, with Washington wine having such a diverse portfolio and no signature grape on which to hang its hat.” In perusing their website, they do have five Cabernet Sauvignons, but they are clearly willing to experiment and take risks. For example, the Preposterous Malbec was launched in 2009 as “a complete shot in the dark.” Yet the gamble paid off in spades: Their receipt of 94 points from Wine Spectator on the 2010 vintage “is still the highest scoring Malbec in Washington State history.” Some might say that’s simply preposterous 😉.
Time and Direction: Taking Direction of One’s Life Originally from Wisconsin, Steve Wells later settled in New York City (and coincidentally briefly lived on the same street as I do) under the tutelage of Master Sommelier, Laura Maniec (now Fiorvanti), at Blue Water Grill and Blue Fin restaurants. There, he developed a true love of wine and service. When he traveled to Washington state as part of the Washington Wine Commission‘s Road Trip Washington Wine in 2008, it was love at first taste. By 2011, he had convinced his wife and kids to make the move and they landed in Walla Walla where he began working in the tasting room at Gramercy Cellars (very fitting given the similarity in their origin stories).
After two years at Gramercy, he had the opportunity to pursue an Associate’s Degree at the Center for Enology and Viticulture at Walla Walla Community College, while also working with Aryn Morell, as a production assistant at M&L Production. In 2016, he launched his own brand, Time and Direction, taking its name from the distinctive tattoos that run the length of each of his arms that mark momentous moments in his life.*
I was initially introduced to Steve through a chance encounter with his 2020 Space Pants Mourvèdre at the Auction of Washington Wines’ Winemaker Picnic. This intriguing label caught my eye and its delicious palate caught my attention further. I then had the pleasure of sitting with him at the Gala Dinner the next night (another coincidence). As a further reflection of his engaging personality, his 2021 ‘1.21 Gigawatts’ White Rhone Blend is a nod to “Back to the Future” and his self-appointed title is Director of Awesome.
*From his website: “The clock and the compass tattoos are of my own design and are full of symbolism and meaning for me. The hands on the clock point to 1:02, the time my daughter was born and the face has her initials and birth date written on it. The compass is a reference to my family and is the reason that I work as hard as I do. The letters on the points may look like directions but are actually our initials and the symbols in the middle are our astrological symbols.”
The desert-like landscape of Eastern Washington state is a far cry from the cityscape view from the 60th floor of Manhatta restaurant in New York City. Yet, the two came together beautifully at a recent dinner welcoming the Washington wine industry and members of the press for a long overdue visit.
Assembled in the room, we were introduced to Sadie Drury, vineyard manager/ viticulturist of Seven Hills Vineyard; Alex Stewart and Hal Iverson, two of the three winemakers at Matthews Winery; and Matt and Kelly Austin, owners/winemakers at Grosgrain Vineyards.
While the focus was decidedly on Washington wine, it was clear that everyone was ready to reconnect after the lengthy absence due to the pandemic. It was a pleasure to linger over conversations, foster new friendships and simply enjoy time together over a glass of wine… things we had all missed over the past several years.
And it was a special opportunity to renew my acquaintance with this wine region and expand my knowledge. While I have been aware of Washington wine for some time and understand the basics from a big picture perspective, it is a region with which I am less familiar. With over 1,000 wineries in the state, 90% of them producing less than 5,000 cases annually, our local wine shop shelves predominantly feature wines from the larger estates, thereby telling only a fraction of the story.
Thus, despite being the second largest wine producer in the U.S., this jewel in America’s wine crown is perhaps less recognizable to many wine consumers than California, Oregon or even New York. Yet, this is indeed a region worth knowing and is definitely one to watch. While Hal jokingly referred to Washington’s past as having once been the “wild, wild west”, it was clear that the state is distinguishing itself as a high quality, innovative wine region.
Still in its nascent phase (the majority of wineries didn’t get started until after 2001), the state’s grape growers and winemakers are embracing their innovative spirit. Taking advantage of a blank slate, there are no rules as to what can be grown or what can be produced; there is no signature to follow. Moreover, there is still a lot of trial and error, as newcomers investigate novel (to the region) grapes and winemaking production methods. Given this bent toward experimentation, not surprisingly, folks are reluctant to hang their hat on a single grape. Consequently, Washington holds lots of potential, with its current influx of energy, enthusiasm and outside investment.
Equally important, they recognize the need for flexibility and adaptation. As one of the winemakers said during our dinner, “If you are stuck in your ways, it won’t work.” This is especially true given the recent climatic shifts that they have endured over the past several vintages. In particular, in 2021 they experienced a heat dome event, forcing them to pick very late, based on taste instead of Brix levels or other numerical values. Plus, they found unusual situations with potassium due to the excessive heat, which had an interesting impact on the grapes and wines with regard to their pH, resulting in more alkaline, savory wines. They anticipate the need to pivot on a regular basis going forward. Case in point, the 2022 vintage is expected to be much cooler.
This desire for innovation and enterprise was immediately evident upon arrival, when we were welcomed with a pour of Grosgrain Les Collines Vineyard Sémillon Pétillant Naturel 2020. This sparkling wine offered up beautiful effervescence with a dry palate and was a great introduction to this winery with its unusual treatment of this variety. With a relatively romantic origin story, Matthew Austin and his wide Kelly saw the movie Sideways on their first date, inspiring a joint dream to open their own winery. They eventually left their previous careers, bought property in Walla Walla at a bankruptcy auction and launched Grosgrain Vineyards in 2018, adding a second vineyard on the Oregon side of the Walla Walla valley shortly after.
As further evidence of the pair’s love of trying new things such as unique grape varieties and techniques, we tasted their Grosgrain Philips Vineyard Albariño. Additionally, a Traditional Method sparkling wine produced from Cava grapes is planned. With a focus on sustainability measures in the winery, they use light weight bottles, which purposely don’t sport a capsule on the neck.
With a much lengthier tenure in the state, Matthews Winery was established in 1993. While the winery is situated on the west side of Cascade Mountains, they source grapes from sustainably farmed vineyards in the Columbia Valley and Walla Walla Valley and have established long-term contracts with their growers, nurturing relationships as part of their sustainability practices. Matthews is primarily known for its Bordeaux varieties and Bordeaux-style blends. Harvesting at high ripeness, they describe their style as one pushing extraction. They do use new oak but Alex clarified that there are a wide variety of options available to them ranging from grain texture, vessel capacity, and toast strength and aim to use oak sparingly and thoughtfully.
Equally important to these stories are the farmers who grow the grapes, which is why it was such a treat to meet Sadie. Although she comes from a farming family, she is the first to grow grapes in her lineage. She talked about the vaunted Seven Hills Vineyard under her jurisdiction and we were given the opportunity to taste the literal fruits of her labor.
First planted in 1980 and later expanded, Seven Hills was one of the first commercial vineyards in the Walla Walla Valley and now encompasses over 200 acres. Jointly owned among three wineries who produce wines from 50% of the annual harvest, the remainder is sold to more than 25 other premium wineries. Sadie has overseen the vineyard for ten years and explained that it provides every orientation, high elevations, and is generally self-regulating.
Overall, it was a perfect evening, full of great conversations, delicious cuisine and fabulous wines. In many ways, Washington state wines are still figuring things out, but they are certainly not a diamond in the rough. These vinous gems are definitely worth seeking out!
TASTING NOTES
The Grosgrain Philips Vineyard Albariño Albariño 2021 is farmed organically and then fermented in a combination of concrete eggs, neutral oak and stainless steel. It displayed good acidity with medium body, green apple aromas, lovely minerality and long length.
In describing their Grosgrain Los Rocosos Vineyard Grenache 2018, Matthew finds Grenache to be similar to Pinot in that it reflects the place it is grown. Theirs is fresh, with savory and gamey characteristics, low alcohol and long length.
Matthews Winery 2021 Sauvignon Blanc Barrel Sample Fermented in oak (85% of which was new), this wine is dry, rich, round, with medium acidity, medium to full body, with ripe citrus, and depth and complexity, culminating in long length.
We also tasted 2021 barrel samples of Matthews Winery’s Merlot and Cabernet Sauvignon blends from the Columbia Valley. Both were well balanced, with lush fruit, herbaceous notes and good acidity.
The Grosgrain Seven Hills Vineyard Syrah 2019 was produced in a cool, delicate, Rhone style, with no new oak and the intention of being a very food friendly wine. It was stunning, with ripe tannins, good fruit character, bright acidity and long length.
I had previously tasted the L’Ecole No. 41 Perigee 2018(albeit a different vintage) and it was a pleasure to become reacquainted with this wine as well as taste the Pepper Bridge Seven Hills Vineyard Bordeaux blend 2019. Both are Cabernet Sauvignon-heavy blends with fruit from the Seven Hills Vineyard, with structure, power and intensity, yet still retaining elegance.
For more on Washington wine, see this previous post.
Reinterpreting the triangle trade in an eco-friendly and fair trade way, the Brittany-based Grain de Sail partners with organic and biodynamic French wine producers to ship the bottles to New York City aboard their carbon-free cargo sailboat. From New York, the boat heads to Central America where it takes on organic coffee and cocoa beans, which will be roasted and produced (respectively) by Grain de Sail’s operation in Brittany.
Grain de Sail’s most recent arrival in Brooklyn’s harbor included 1,200 bottles of “Naïve Wine” from Chateau Maris, a biodynamic producer located in the Languedoc. This is just the latest in a string of Chateau Maris’ sustainable efforts and decarbonized solutions, which became the first winery in all of Europe to become a Certified BCorp.
The partnership between Chateau Maris and Grain de Sail was a natural one (pun intended), since both companies share the same set of values. Equipped with solar panels, an insulated hull and a heat exchange system, the cargo ship is outfitted with the latest and greatest technology to ensure that the boat is ecologically sound and the products are safely transported.
Making the trans-Atlantic voyage in 24 days, Grain de Sail’s reliance on wind power makes the crossing 50x greener than sending the wines by the usual container ship. And, these days, with the backlog of containers in the U.S.’ Port Elizabeth, the producers can actually get their wines into the market faster, despite the lengthier trip (24 days via sailboat vs 5 days via container ship).
“If the wine sucks, the conversation ends.” ~Jacques Herviou
At an event showcasing both the sailboat and Chateau Maris’ “Naïve Wine”, members of the press had the opportunity to meet representatives from both companies, taste the wines and enjoy a beautiful Manhattan sunset.
Back in the day, Jacques Herviou, one of Chateau Maris’ three partners, used to sell high end wine such as Grand Cru Burgundy. But, during his visits to various less developed countries, he saw pollution and other environmental issues that upset him. Returning home, it became hollow to sell luxury products to the rich, sparking his desire to be a part of the solution instead.
In 1996, Jacques made the acquaintance of a New York-based investor, Kevin Parker, who is passionate about sustainability and biodynamic winemaker Robert Eden. The trio purchased the well-regarded Chateau Maris only to discover that they had been sold a lemon of a vineyard.
More specifically, they realized that the soil was completely depleted as a result of years of being poisoned with pesticides, insecticides and fertilizers. Thus, it was incumbent upon them to breath new life back into the soil in order to create a wine with life.
They experimented with various compost piles, treating one with a biodynamic preparation, which they found to be substantially better than the non-treated pile. They became certified through EcoCert in 2002, by Biodyvin in 2004 and by Demeter in 2008. But, Jacques is quick to note it was a business decision to go biodynamic rather than a romantic or marketing one. As he so eloquently put it, “If the wine sucks, the conversation ends.”
These wines assuredly do NOT suck! Over the course of the evening, we tasted: –Rose de Nymphe Emue 2021: A pale-hued pink, this rose is similar in style to its neighboring Provence and was crisp and refreshing with lovely fresh fruit. –Naive 2020: The wine of the hour, having made its maiden voyage on the Grain de Sail, this Grenache-based wine has no added sulfur, yet it is stable and redolent of red fruit, with good acidity and medium body. It fittingly features a label with a drawing by surrealist painter, Henri Rousseau. –Dynamic 2016: This beautiful Syrah is bold, full-bodied and meaty, yet still elegant with dark fruit and ripe tannins.
Beyond the vineyard, Chateau Maris strives to implement its sustainability efforts throughout the entire process. In this regard, as a certified BCorp, this commitment extends to the company’s governance, environment, community, workers and customers, which has led to its designation as “Best for the World” Environment in both 2017 and 2018. Moreover, Wine Spectator magazine has named it, “One of the 5 most environmentally friendly wineries in the world.” Further efforts include the planting of trees through Trees for Jane as well as donations to ASPAS to restore a wildlife area in the Languedoc and La Maison de l’ Abeille de Cassagnoles to preserve and protect the bee population.
Moreover, they are constantly looking at new ways to reduce their carbon footprint, which is why the partnership with Grain de Sail was such a good fit. Herviou was very pleased with the way that things had gone with the maiden voyage and was excited about Grain de Sail’s newest ship slated for completion in 2024, which will have a much larger shipping capacity. Wishing them all smooth sailing!
While Peter Gabriel sings about “Digging in the Dirt,” Franco Bastias, Chief Agronomist for, and Anne Bousquet, owner of, Domaine Bousquet were “Dishing the Dirt” at a recent seminar presented over Zoom. I had previously met Anne (see this story) and it was a pleasure to see her again and make Franco’s acquaintance.
More specifically, while this presentation touched briefly on the history of Domaine Bousquet, the primary focus was on Domaine Bousquet’s dedication to organic viticulture and the way in which the existing soil types (aka dirt) influence the various wines they produce. The buzzword of the day was sustainability, but this isn’t just lip service; there is a clear and significant commitment to such activities.
This emphasis on sustainability can be traced to Domaine Bousquet’s very beginning when Anne’s father initially built a well and planted vines in 1998, choosing to farm organically from the start. By 2005 they had earned full certification.
In this and many other practices, Domaine Bouquet has set the stage for the region with several area wineries and vineyards following suit and converting to organic viticulture. Not surprisingly, this is a point of pride for Anne. As she noted, it is imperative that we keep the land we have for the next generation. Thus, it is an easy decision for her to not use chemicals.
As a consequence of their fully organic vineyard status, Domaine Bousquet started strong in Europe (in Switzerland, in particular). But, although Anne is understandably proud of the financial success of the winery, it is apparent that her real passion is on sustainable efforts.
Building on these initial efforts, more recently, a 360o sustainability commitment has been formally implemented to extend these practices to all areas of the venture. Taking a three-pronged approach, they apply this philosophy on social, economic and environmental levels. In this regard, they are actively reducing their carbon footprint and implementing water saving measures such as the use of recycled water for irrigation. Not content to rest on their laurels, they are presently pursuing multiple organic certifications as well as Demeter certification for biodynamic farming.
Yet, they realize that their company is so much more than vineyards and a winery; it is also people. Having made the decision to construct their winery in Tupungato, a small village with limited commerce, they knew that they would have to train and develop local talent to get the staff they needed to run the operation. In fact, most of their employees are from the local area and have since been trained in various areas of grape growing and winemaking. As a further responsibility to their human resources, part of the decision for Anne and her family to give up living in Argentina full-time (she splits her time between Tupungato and Miami), was to give the team a chance to grow.
Beyond the confines of Domaine Bousquet, Anne has focused on community development through the Fair for Life initiative. Recognizing the need to help others – which is particularly important in a rural area – they have provided money to those in economic hardship and have supported local children’s homes.
As an additional measure of their devotion to these issues, they recently hired a full-time employee to oversee environmental issues. Moreover, in 2015, they started their own import company, which has now become a leader in organic wine imports.
Most recently, Anne is in the process of setting up a website called “World of Organic,” which she hopes to complete by the end of the year. This consumer-facing site will pull together various resources, and share information and knowledge — all in a simple, clear, transparent format.
In the end, Domaine Bousquet has invested time, energy and talent to ensure that its vineyards are kept in the healthiest condition for generations to come, ensuring that they are well suited for grape growing and, ultimately, making great wine.
Furthermore, they have taken care to become intimately familiar with each parcel of land, matching individual soil characteristics to the grape varieties that will most benefit from those conditions. For example, calcareous soils lend a distinct minerality to Cabernet Franc; sandy soils maintain ripeness and permit irrigation without fear of fungus for Pinot Noir; and the ability to establish deep roots, enables Malbec to avoid rot due to humidity.
With its multi-level approach, Domaine Bousquet’s commitment to sustainability permeates throughout the company and permits Anne to accomplish her simple desire, “We just want to make the finest wines possible and sell them at prices people can afford.” This is a sentiment worth sustaining.
TASTING NOTES
Domaine Bousquet Sauvignon Blanc 2021 / SRP $13 Pronounced nose of citrus, mineral. Dry palate with high acidity, medium body, fresh and lively flavors of candied lemon, minerality and green apple, with long length.
Domaine Bousquet Reserve Chardonnay 2019 / SRP $18 Fermented in oak, then aged in wood for 6 months. Aromas of bruised apple, oak. Dry, medium to full bodied with medium+ acidity, slight smoke/oak on palate, culminating in long length. Domaine Bousquet Cabernet Sauvignon 2019 / SRP $13 Blackberry and herbal notes on the nose. This easy drinking wine is dry, with medium acidity, medium body, berries, herbs, and long length. Domaine Bousquet Gaia Cabernet Franc 2018 / SRP $20 Displays woodsy, wet leaves and black fruit aromas. It is dry, with medium+ acidity, medium+ to full body, flavors of oak, spice, black fruit, medium+ tannins, and long length. Domaine Bousquet Reserve Pinot Noir 2019 / SRP $18 On the nose, this wine offers up notes of smoke, herbs and black cherry. A very elegant wine, it is dry with good acidity, medium body, light to medium tannins, earthy and cherry flavors and long length. Domaine Bousquet Gran Malbec 2018 / SRP $25 This is a blend of 85% Malbec, 5% Cabernet Sauvignon, 5% Syrah. Aged in French oak for 10 months. Smoke, black and blue fruits greet the nose. The dry palate shows medium acidity, full body, black and blue fruits, slight oak, spice, firm tannins, intensity, concentration and long length.
In January 2017, I had the immense pleasure of visiting Verona. “In fair Verona, where we lay our scene,” I found a lovely and welcoming city with bustling shops, beckoning restaurants and majestic bridges. Starting at the imposing Bra Gate, the city’s cobble-stone streets put you in mind of another time, reinforced as you pass the Roman amphitheater. Other hints of this classical connection include the Porta Borsari, an ancient Roman gate still standing in the middle of town.
In many ways, this is the city of love. Nearly synonymous with the tragic story of Romeo and Juliet, visitors are encouraged to tour Juliet’s house and tomb as well as send her letters in aid of their own romantic peccadillos. But, despite the gimmicky feel to these attractions, there is something about Verona that stirs the romance within. Or, perhaps, at least, the romance of life and adventure.
Aside from romantic love, Verona also courts business – specifically the business of wine. Home to VinItaly, Verona hosts the largest wine fair in the world, bringing the world of wine to its door each year. Moreover, Verona serves as a gateway to the Valpolicella wine region, the name of which translates as the “valley of many cellars” and with the profusion of wine production here, it is easy to see why.
An area dedicated to viticulture, local archeological evidence of these vines dates to 40 million years ago, while records of wine production in the Veneto area indicate a history as early as the 5th century BCE. The region is bound by Lake Garda and the Adige River, both of which influence the climate among the nearly 20,000 acres of vineyards.
Today, the region encompasses several different wines within its borders, but traditionally has been associated with wines produced from dried grapes. These type of wines appear to have been developed from the fourth century BCE, likely a way for the Romans to raise the alcohol level of their wines, rendering them more stable and thus more easily transported throughout their empire.
While the Romans dried their grapes over heat, more modern measures focus on drying out the grapes over a period of months through a more natural reduction in water content called appassimento. Today, the wines most well known for this type of production method is Amarone della Valpolicella.
Hailing from this region and adapting this traditional approach, the Pasqua family has focused on producing a less expensive option in both red and white. They use a modified appassimento technique in which the grapes lose “only” 15-30% volume as opposed to the 60% associated with Amarone. The family launched their Romeo & Juliet PassioneSentimento (Passion-Feeling) in 2014.
Not ones to worry about convention, Alessandro Pasqua proudly declares that “The Rosso breaks about 10 rules!” including its use of the non-indigenous Merlot grape, early vinification and a limited aging regimen. Accordingly, neither of these wines have a particular designation other than IGT Veneto, proclaiming that the wines come from the Veneto region.
Befitting a wine named Passion-Feeling, the label features the love-inspired graffiti that lined the passageway and walls (now since removed) at the house associated as having been the Capulet’s home.
Pasqua’s PassioneSentimento collection includes a white, red and a Prosecco, another wine closely associated with the region.
Among its other wines, the Pasqua Family also produces a an “11 Minutes Rosé ,” which, according to their winemaker is the ideal length of time for contact between the juice and skins to produce this wine. While not part of the PassioneSentimento series, this rose recalls another set of lovers: Catullus and Lesbia, with her depicted on the label.
The graffiti wall at the Capulet home in Verona.
TASTING NOTES
Romeo & Juliet PassioneSentimento Prosecco Brut, Treviso DOC, $16 SRP Fresh and lively on the nose and palate, with bright pear fruit and floral notes, persistent effervescence and long length.
Romeo & Juliet PassioneSentimento Bianco 2018, Veneto IGT, $16 SRP Produced from 100% Garganega, the grapes for this wine are harvested early, hand-picked and then dried for around 15 days, thereby concentrating the aromas and flavors. A portion is aged in French oak barrels for a few months. With an intense, concentrated nose, one is greeted with notes of melon, musk and a slight nuttiness. On the palate, it is dry, with high acidity, rich and round with citrus, melon, culminating in long length.
Pasqua “11 Minutes” Rosé TreVenezie IGT, $20 SRP This rose is very much in the Provencal style, with a barely there pale salmon color. Aromas of watermelon and strawberries greet the nose and continue on the palate, with good acidity, medium body and long length. Very refreshing and food friendly.
Romeo & Juliet PassioneSentimento Rosso 2017, Veneto IGT, $16 SRP A blend of 40% Merlot, 30% Corvina and 30% Croatina, the grapes are left to dry for four to six weeks, losing water content over time. On the nose, this wine offers up notes of plum, cherries, a hint of vanilla and menthol. The palate is dry, but with a slightly sweet attack, with medium acidity, medium tannins, flavors of berries, baking spice and anise, with long length.
Kicking off Women’s History Month, a group of female wine professionals descended upon New York with big bottles (3-Liters, to be specific) of Bordeaux. These rare, double-magnum sized wines were poured by the glass during the week of March 2-8 at 66 restaurants around the city. The wines and the women showcased the diversity of Bordeaux with dry and sweet whites as well as the more well-known reds.
In conjunction with this state-wide promotion of “Strong Women Make Big Bordeaux Bottles,” members of the press were invited to take a VIP wine tour to visit four restaurants featured in the event to taste the wines and meet some of the women behind the bottles: Rita Jammet, Sophie Solnicki-Thierry, Caroline Perromat and Sylvia Courselle.
Our first stop was Aldo Sohm Wine Bar, where we were introduced to Rita, who is the former owner of the esteemed (and now closed) La Caravelle restaurant. She and her husband began producing wines for the restaurant, launching first a Champagne and then a Bordeaux in 1995, which they continued making after the restaurant closed. Their small production La Caravelle wine is made from grapes sourced within the Listrac-Medoc appellation and is made only in good years. At the wine bar, sommelier André Compeyre paired her La Caravelle 2008 with Beef Bressola Croque with Comte cheese.
Next, we arrived at 701 West at the Edition Hotel in the heart of Times Square. This luxury restaurant and cocktail bar is the first and only fine dining establishment in the neighborhood and was awarded three stars from The New York Times. Among the beautifully appointed dark wood, Sophie Solnicki-Thierry of Chateau Forcas-Hosten provided us with the history of the estate. The property was previously owned by a group of Americans, but has more recently been under new ownership, which has breathed new life into the property. JF Restaurants’ Beverage Director, Amy Racine, matched her Cedres d’Hosten 2012 with braised lamb flatbread and eggplant.
Switching gears from red to white, we headed to O Ya at the ParkSouth Hotel. Here, we heard from Caroline Perromat, of Chateau de Cerons. Perromat and her husband Xavier, took over management of the family estate in 2012, situated within the tiny sub-appellation of Cerons, within the Graves area. Caroline shared that she and her husband now work together at the estate and talked about the complexity and challenges in making a white wine compared to making a red one. Her Chateau de Cerons 2017 was beautifully paired with shima aji sashimi by Chelsea Carrier, Beverage Director for the hotel.
La Caravelle
Amy Racine and Sophie Solnicki-Thierry
Chateau de Cerons
Caroline Perromat
Sushi at O Ya
Sylvie Courselle
Bruno Almeida
Last, but certainly not least, we joined Sylvie Courselle, from Chateau Thieuley at Tocqueville. The family-owned estate of Chateau Thieuley was initially in the hands of Francis Courselle, but when his two daughters, Sylvie and Marie, graduated with degrees in agricultural engineering and enology, it was clear that they were ready to take over the business. Today, Sylvie focuses on sales, while Marie manages the technical aspects of winemaking. Tocqueville’s sommelier, Bruno Almeida chose to show the Chateau Thieuley 2015 with gougeres and steak au poivre with bone marrow. Beyond the female focus, there was much to learn about Bordeaux itself, which has undergone quite a transformation as of late. Today’s Bordeaux has embraced sustainability, with an aggressive agenda to shift toward organic farming, which is particularly difficult in Bordeaux’s maritime climate.
While the emphasis on indigenous grapes remains, there has been a shift from exclusively blended wines to the production of some single variety wines and a stronger promotion of dry whites, which account for 9% of total production. Moreover, the region is keenly aware of the impact of climate change, which, for the most part, has been favorable in terms of more consistent quality from vintage to vintage, but looms large as a potential threat in the future as things (literally) heat up. Accordingly, last year Bordeaux became the first French region to permit new grape varieties to be used in an effort to combat rising temperatures. There are four new red and three new white grape varieties that have been added to the list of authorized grapes.
And, while what happens in the vineyard is extremely important, the people behind the wine are equally important. In this regard, a new generation of winemakers and vineyard managers have come to the forefront of the industry. These professionals have often grown up in the region, but are much more well-traveled with experience beyond Bordeaux than their predecessors were. Consequently, they bring back diverse expertise which informs their winemaking and grape growing. And, as was evident with this campaign – many of those newcomers are female, taking on the roles of owners, winemakers, cellar masters and marketers. A new day has certainly dawned in Bordeaux and it is exciting to see what is happening.
