Category Archives: Wine Regions

Avery returns to the mountain to make great wines at Galil

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As a more recent addition to the Israeli wine scene, Galil Mountain was established by Golan Heights Winery (which produces Yarden) as a joint venture in 2000. With its emphasis on entry-level wines, it serves as a lovely counterpoint to those produced at Golan Heights. But, make no mistake, these are still well-made, high quality wines, capable of aging, despite their wallet-friendly price points.

Keeping it within the family, Galil Mountain recently appointed Michael Avery as a winemaker for the brand, who had previously worked closely with Victor Schoenfeld at Yarden for more than a decade. Michael speaks very highly of his mentor noting that Victor is one of the biggest contributors to the industry and, more personally, acknowledges how much he learned from him, including how to make sparkling wine.

Before arriving in Israel, Avery was raised on the family farm in Mildura, Australia, gaining exposure to grape growing and winemaking, which he then pursued formally, earning degrees in winemaking from Monash University and the University of Adelaide. Upon graduation, he worked in McLaren Vale for Kangarilla Road/Gemtree Winery, then later studied with an Israeli and decided to do a vintage in Israel. Not long after, Victor offered him a seasonal position, which Avery jokes was a really long vintage, staying on with Yarden until 2018. After a brief hiatus in Oregon, Avery returned to Israel to take on a winemaker role with Galil Mountain.

Avery is excited about the opportunity to work at Galil Mountain, which cultivates five vineyards to the north of the Sea of Galilee. Here, the high elevation of the vineyards (the vineyards are at 2000 feet above sea level), volcanic soils, good diurnal variation, moderate temperatures, limited rain, no disease pressure, good light and great air circulation all conspire to provide very favorable conditions for grape growing. Consequently, they are able to grow various varieties, ultimately producing a wide range of wines.

Like its sister winery, Galil Mountain is focused on sustainable practices, which it has adopted from the Lodi Rules program. Avery explained that while some organic and biodynamic techniques have been implemented, the over-arching principle is to take the practices that work best for their situation. Among the more specific practices that are used at Galil include lots of compost and soil management as well as the reuse of materials such as the couches at the winery made from old pallets.

Under the Galil Mountain brand, the winery produces three main labels: Galil Mountain, Galil and its flagship wines, which are blends created from specific vineyards. The percentage of grape varieties change from vintage to vintage, depending on yield and growing conditions. Journalists were introduced to these wines (and to Avery) at a recent lunch, held at Gramercy Tavern.


TASTING NOTES

Galil Mountain Rosé 2018, $19.99
Produced from a blend of Barbera, Sangiovese, Pinot Noir and Grenache, this wine offered up nice fruit aromas and flavors of peach, berries/strawberry, with a slight grip and long length.

Galil Sauvignon Blanc 2018, $19.50
Aged on the lees for added texture, this wine was lean and mineral in character, with a pronounced nose of citrus and herbs. It displayed bright acidity, with a slight hint of ripeness on the palate, culminating in long length.

Galil Mountain Grenache 2018
This fresh and fruity, yet balanced, wine was medium-bodied, with lively acidity, aromas and flavors of berries and cherries, along with medium length.

Galil Mountain Merlot 2017, $15.99
This unoaked red showed notes of plum and coffee, giving way to flavors of red berries, sage and bitter chocolate. It had a more tannic structure than the Syrah.

Galil Mountain Cabernet Sauvignon 2018, $17.50
Notes of dark chocolate, menthol and black fruit greet the nose and persist on the dry palate, along with good acidity and medium+ body.

Galil Mountain Syrah 2017, $15.50
With gamey and leather aromas, this wine is fresh and full bodied, with red and black fruit and long length.

Galil Ela 2014, 19.99
A blend of Syrah, Barbera and Petit Verdot, this dry red wine spends one year in French oak barrels, but was quite delicate with smoke and red fruit aromas and flavors, medium+ body and long length.

Galil Alon 2014, $21.99
This wine is comprised of Cabernet Sauvignon, Syrah, Petit Verdot and Cabernet Franc, which have been aged in French oak for 12 months. With darker fruit, spice, slight cocoa, well ripened tannins and well-integrated oak, this was an especially lovely wine.

Galil Yiron 2015, $35.00
Bringing together Cabernet Sauvignon, Merlot, Syrah and Petit Verdot, this dry red was intense and rich on both the nose and palate. It spent 16 months aging in French oak barrels and displayed an elegant structure, with lots of red and black fruit notes.

Lugana DOC dines at Jing Fong, two souls and lots of happiness

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While the adage, “What grows together, goes together,” is a great place to start for food and wine pairing inspiration, if you don’t explore beyond it, you will miss out. As part of her Inaugural Lugana Dinner Series, East Coast Lugana Ambassador, Susannah Gold, proved the point in spades with a recent Chinese banquet accompanied by a variety of wines from the Consorzio Lugana DOC. Held at Jing Fong, Susannah and Pinny Tam, author of Chinese Wine and Food Pairings.com, put together an amazing meal that highlighted the flexibility and diversity of these wines.

Kicking off the event with a warm welcome, Susannah noted that the Lugana DOC had two souls in that it uniquely spans two Italian regions: Lombardy and the Veneto, depending upon which side of Lake Garda the winery is situated. This beautiful area sits essentially at sea level, with elevations of only 50-150 meters, on a glacial moraine with a range of sediment in the soils, including fossils.

This small winemaking region is on the rise, having increased production from 9 million bottles in 2015 to 18.9 million bottles currently. Today, there are 200 producers and, in addition to the increased volume, it is experiencing increased interest, notably by the Germans, who frequent the region as tourists, but also from American consumers.

At the center of its wine production is the Turbiana grape, which is also known as Trebbiano di Lugana. A biotype of Verdicchio, which is most associated with the Marche region, it, too, has the propensity to age. Although the wines are generally dry, the super high acidity is balanced with approximately 7 g/l of residual sugar, which permitted them to pair well with the Asian cuisine.

In business for 78 years, Jing Fong is one of the oldest Catnonese restaurants in the U. S. At the helm is Executive Chef, Kai Fung Lai, also known as Chef Fung who has been with Jing Fong for over 20 years.

The sumptuous banquet featured Catonese cuisine, which Pinny explained was known for a simple approach (not overly covered with sauces) and also a lot of seafood and fish, given the southern province’s proximity to the sea and river. Moreover, she further advised that stir-frying is the most common cooking method, resulting in clean, not overly greasy, food. Additionally, she cited frequent use of garlic, ginger, scallion, cornstarch and sugar, rice wine as the base for seasonings.

Referred to as a Happiness Dinner, our banquet was served family-style, with each course presented in the center of the table before being served on our individual plates. It was an elevated family meal, with flourishes added to celebrate birthdays and other festive occasions. And, boy were we happy! The courses kept coming, spanning from fried rice and fried fish to lobster and a platter of cuttlefish adorned with its own floral arrangement.

Moreover, the wines truly held their own. Although there was certainly a thread that ran through them, each of the wines had a distinctive characteristic that permitted it to match the next course. It was a wonderful evening of great wine, great food and great company… and lots of happiness!

Our full menu:

  • Baked scallops with crispy seafood rolls
  • Sautéed cuttlefish with vegetables
  • Sautéed shrimp and chicken
  • Assorted seafood in a basket
  • Oriental steak filet
  • Crispy whole chicken
  • Fried filet of fish with minced garlic
  • Steamed lobster with garlic over E-Fu Noodles
  • House Fried Rice
  • Dessert: Coconut Gelatin and Fresh Orange Segments

TASTING NOTES

Cantina Bulgarini Lugana DOC 2017
This Lombardy-based, family-run winery is currently in the hands of Fausto Bulgarini, a member of the third generation to manage the winery and a collector of race cars. This wine was fresh, with floral and peach notes, a dry palate, high acidity, minerality and long length.

Le Morette Mandolara Lugana DOC 2017
Named for a popular bird native to the region, which was considered sacred during the Etruscan period, this winery was founded in 1955 and is in the Veneto. It was fuller bodied that the Cantina Bulgarini, with rich and concentrated flavors of peach and almond, culminating in long length.

The vibrant acidity and fresh fruit notes on these first two wines made them an especially excellent accompaniment to the fried and creamy dishes.

Cà Maiol Molin Lugana DOC Molin 2017
This wine takes its name from one of the estate’s old farms. It offered up lively acidity and was slightly frizzante on the palate, along with tropical fruit, citrus, minerality and long length.

Cesari Cento Filari Lugana DOC 2016
With 5% of Chardonnay added to the Turbiana, coupled with a long macertation, this wine had more structure and richness, displaying an almost a creamy note, with less fruit and more structure. As a result, it paired extremely well with the lobster dish. Ca

Dei Frati Brolettino Lugana DOC 2016
This Lombardy winery was founded in 1939. The wine possessed full body, with apple and toothpick aromas and flavors thanks to its oak aging, along with medium acidity and enough body and structure to match with the chicken and steak.

Tenuta Roveglia Lugana DOC Vendage Tardive Filo di Arianna 2014
Tenuta Roveglia was established by a Swiss businessman In 1930. This wine is harvested in late October/ early November, by hand, and then fermented and aged in small oak barrels, yielding a wine with depth, richness and concentration. Notes of honey and citrus dominated the nose and palate, joined with long length. It works well with dessert, unctuous cheeses or rich meats.

Domaine Bousquet provides wines perfect for a picnic

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Looking for a perfect pair of wines to take along to your next picnic? Look no further than Domaine Bouquet’s Sauvignon Blanc and Rose wines from the latest vintage. This Argentine duo are made from organically grown grapes, in vineyards situated within the high altitudes of Mendoza’s Uco Valley. Produced by the Bousquet-Al Ameri family, the winery has made wines for the past 15 years.

First established by Jean Bousquet, Anne Bousquet took over in 2011, joined by her husband Labid Al Ameri. The husband and wife team brought in consulting winemaker Paul Hobbs to improve their viticultural practices in 2015 and are presently working on their newest planting project, which features Grenache and Cabernet Franc.

However, their overarching goal is simply stated by Anne, “We just want to make the finest wines possible and sell them at prices people can afford.” What more could you want?

Tasting Notes

Domaine Bousquet Sauvignon Blanc 2019, Tupungato Uco Valley, Mendoza, Argentina, $13.00
A pronounced nose of tropical fruit, citrus and pineapple, with a dry palate of fresh fruit and a slight herbal note. It is easy to drink (perhaps a bit, too easy? 😊), and very refreshing with long length.

Domaine Bousquet Rosé 2019, Tupungato Uco Valley, Mendoza, Argentina, $13.00
A blend of 45% Malbec, 45% Cabernet Sauvignon, 5% Sauvignon Blanc and 5% Pinot Gris, this rosé is pale salmon in color. It is dry on the palate, with ripe raspberries, cherries and a hint of herbs, with medium acidity, medium body and long length.

From Régis to the Sublime: Piper-Heidsieck’s Changing of the Guard

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For over two decades, Régis Camus has been at the helm of Piper-Heidsieck’s winemaking, garnering admiration, accolades and awards (as Piper’s Chef de Caves, he has been named Sparkling Winemaker of the Year eight times by the International Wine Challenge jury). But, after 24 vintages devoted to the Cuvée Brut NV, it was time for a change.

Since 2000, Camus has included the company’s prestige cuvée, Rare, under his purview and was responsible for the creation of its rosé counterpart, Rare Rosé, first released in 2016. While Rare was initially the tete du cuvée, the wine has now become its own brand with increasing substance and status. Accordingly, as Camus turns his attention to all things Rare, Piper-Heidsieck has brought in new talent to take over its Cellar Master spot: Émilien Boutillat.

Admittedly, given Camus’ experience and expertise, these are not easy shoes to fill. However, the youthful Boutillat is no stranger to Champagne, having grown up in the region to a Champagne-producing family. In fact, his father worked with Piper-Heidsieck as a grower and Boutillat fondly remembers visiting the Champagne house as a child to ride the train that used to be on the property.

Following in his family’s footsteps, he studied enology and agricultural engineering, and went on to work harvests both at home and abroad. After building up a solid portfolio of experience with stints in Bordeaux, the Rhône Valley, Southern France, Chile, New Zealand, California and South Africa, he returned to Champagne as Cellar Master for Champagnes Cattier and Armand de Brignac.

In late 2018, Boutillat joined Piper-Heidsieck, working closely with Camus to better understand the style of the brand and learn how to make the blend. He is committed to maintaining the same style and excellence of the Piper brand, but is also looking forward to making his mark. In this regard, he anticipates making subtle changes as he adds his own personal touch, all while respecting the DNA of the brand.

More specifically, Boutillat notes that details are very important, and plans to focus on the vineyards more so than on changes in winemaking, looking at factors such as harvest dates. He is also dedicated to sustainable agriculture, with the intention of adding to the efforts already underway at Piper-Heidsieck. In particular, he will encourage sustainable viticulture practices among Piper’s partners and will raise standards in the vineyards.

When not at work, he performs with a local Improv theater group and is an avid hiker. Closer to home, he grows his own vegetables and enjoys cooking, always seeking to find a balance between the wine and food. Thus, it was a perfect introduction to him and the art of pairing wine and food, when he made his New York debut after nine months of “study.” At lunch at Hudson Yards’ Wild Ink, the current crop of Piper-Heidsieck’s Champagnes showed beautifully with the Asian-inspired cuisine and we had fun trying out different wines with each course. Although none of these wines were made by Boutillat, it was clear that he is up to the challenge and that the future of Piper-Heidsieck is in good hands.

TASTING NOTES

Piper-Heidsieck Cuvée Brut NV, $45.00
Based on the 2015 vintage, the Cuvée is made up of 50% Pinot Noir 30% Pinot Meunier and 20% Chardonnay. It is toasty and fruity with citrus and pear notes. The palate is rich and complex yet not complicated, with long length.

Piper-Heidsieck Rosé Sauvage NV, $60.00
The Rosé Sauvage uniquely drinks more like a still wine than a Champagne and is one of the darkest rosé’s on the market. It offers up dark red fruit and berries, along with smoke and sweet spices, with intense richness on the palate, along with great acidity and long length.

Piper-Heidsieck Brut 2012, $80.00
The 2012 is the most recent vintage; the last one was 2008. A 50-50 blend of Chardonnay and Pinot Noir, sourced among the best grapes from Grand and Premier Crus vineyards, this is an age-worthy wine that can keep in the cellar for up to 15 years. Aromas of yeast, tree fruit, toastiness and cherry greet the nose, while the palate is very complex, seductive, generous and creamy, with the added flavors of honey and spice, culminating in long length.

Piper-Heidsieck Sublime (Demi-Sec), $55.00
This demi-sec dessert wine has 35 g/l of residual sugar, but is very balanced and elegant, with bright acidity and a citrus note lingering in the fresh finish. Aromas and flavors of tropical fruit, vanilla, mango, gingerbread and coconut made it a perfect pairing partner to dessert as well as spicy foods.





The next wave of Vinho Verde makes its way from Monção e Melgaço

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While Americans heralded their historic founding on July 4th, the Portuguese celebrated similarly on June 10th — Portugal Day, which commemorates Portugal’s history and culture. The country’s poet, Luís de Camões, who died on June 10, 1580, was highly regarded for his epic poem praising and recording the accomplishments of the Portuguese Empire, and is now forever linked to this holiday.

Although Portugal Day is generally only observed in Portugal, this year, two wonderful wine events provided a great way to hail Portugal’s vinous culture: Esporão Day and a luncheon featuring wines from Vinho Verde’s Monção e Melgaço subregion. And, after tasting through glass after glass, it is evident that Portugal has reason to rejoice these days!

Situated in Portugal’s northwest corner, abutting Spain, the Vinho Verde region is one of the oldest in the country. This wine growing area was demarcated in 1908 and is dominated by a maritime climate thanks to its proximity to the Atlantic Ocean. While many people are more familiar with Vinho Verde as a whole, the recent lunch provided a more in-depth look at one of Vinho Verde’s subregions: Monção e Melgaço.

Of the nine subregions, Monção e Melgaço has garnered one of the top reputations for its wine and features a unique microclimate due to its location at the northernmost point of the Vinho Verde region. Here, because the mountain chain cuts off access to the ocean, there is less marine influence, resulting in hotter and drier summers than in the other subregions. Monção e Melgaço also boasts granitic soils that further influence the wines.

Although several grape varieties are grown in Monção e Melgaço, it is most prized for its Alvarinho (grown and known in Spain as Albarino). The variety was thought to have been introduced to Vinho Verde by the Cluny monks in the 12th century and has become one of Portugal’s highly respected white grapes.

There were three producers represented at the lunch: the family-owned winery, Soalheiro; Provam, which was established in 1992 by 10 winegrowers; and Adega Cooperativa e Regional de Moncao, which is 60 years old. As we tasted through a selection of their wines, we had the opportunity to explore their quality and caliber.

Overall, they possess more structure and complexity compared with more generic Vinho Verde wines. And, in fact, the consortium and producers confirmed that the trend has been to craft wines with more body, structure and complexity. To this end, some of the producers are utilizing barrel fermentation, oak aging and/or batonnage (lees stirring) in pursuit of adding depth and structure.

TASTING NOTES
The Adega Cooperativa Alvarinho Deu La Deu 2018 is a fresh and fruit-forward wine with vibrant acidity and lots of citrus notes. It was a great aperitif to accompany the passed appetizers: shrimp ceviche and cucumber and lettuce cups and poached salmon and capers.

Once seated, we were served a beautiful dish of scallops and spring greens garnished with beet and pomegranate. This was paired with the Adega Cooperativa Alvarinho Deu La Deu Reserva 2015, which offered up lovely freshness, aromas of apricot and pear, with a rich and round, medium+-bodied palate, culminating in long length. In addition, the Soalheiro Alvarinho 2018 provided a classic style with tropical fruit, nice depth and concentration, with flavors of pear, spice and apricot.

The main course of grilled octopus, marinated tomatoes, pickled onions and herbs was outstanding and a terrific match for the two wines. First up was the Soalheiro Primeiras Vinhas 2018, which was one of the first wines produced by this company. They age 15% of the wine in oak for added roundness. It displayed bright acidity, with slight tropical fruit and tangerine notes, along with medium body and long length. It was rounder and more food friendly than the other Soalheiro wine.

Next, we tasted the Provam Portal do Fidalgo 25 Anos Reserva 2015, which is made from old vines and had been fermented and aged in oak. The resulting wine showed lovely oak and honey on the nose, with medium+ acidity, a fuller body, very integrated oak and slight citrus notes on the dry palate, along with long length.

Finally, a dessert of pound cake, strawberries and a yuzu-lemon jam delighted the palate, served alongside the Provam Vinha Antiga Reserva 2017, with its fresh, bright acidity, citrus, apricot and minerality, with medium body and long length. It was an unexpected, yet perfect, pairing.

Esporão Day, in praise of Portugal and its wines

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While Americans observed their historic founding on July 4th, the Portuguese celebrated similarly last month. In particular, June 10 marked the occasion of Portugal Day, a celebration of Portugal’s history and culture, first championed by the country’s poet Luís de Camões. Camões, who died on June 10, 1580, was highly regarded for his epic poem praising and recording the accomplishments of the Portuguese Empire, forever linking him to this holiday.

Although Portugal Day is generally only acknowledged at home (in Portugal), this year, two wonderful wine events provided a great way to hail Portugal’s vinous culture: Esporão Day and a luncheon featuring wines from Vinho Verde’s Monção and Melgaço subregion. And, after tasting through glass after glass, it is evident that Portugal has reason to rejoice these days!

The fictitious, yet no less delicious, “Esporão Day,” was hosted in New York by Master Sommelier, Alex LaPratt, and included a guided tasting of six whites and six reds, expertly paired with two savory courses prepared by Hearth Restaurant in the East Village. The whites were accompanied by head-on prawns with spring vegetable ragu, butter and white wine, while the reds were served alongside beef and ricotta meatballs with “cacio e pepe” polenta.

At the center of the event was Portuguese wine brand Esporão. Established in 1973 with the aim of producing fine wine in the Alentejo region, its first foray into the industry was with the acquisition of the Herdade do Esporão estate. With 750 years of history, this storied land is home to three historical monuments – tower, arch and a chapel – as well as cork oak forests and 1710 acres of vineyards, olive groves and fruit orchards. The vineyards are planted to 40 different grape varieties and there are four different types of olives grown. The cellars were built in 1987, with separate facilities for red and white production.

After achieving success in the Alentejo, Esporão set its sights on the Douro, purchasing the Quinta dos Murcas estate in 2008. Another historic property, Quinta dos Murcas has been growing grapes since 1714, with 383 acres spread over 8 diverse terroirs. In 1947, the estate was the first to be planted vertically, with high density to stabilitze the soil against erosion on the steep (42 degree) incline.

Both estates emphasize sustainability practices and a dedication to organic farming. In this regard, Esporão hopes to be fully organically certified by 2021.

Today, the company is presently comprised of the two wine labels, olive oil production and, since 2018, the addition of a brewery, Sovina, which was the first craft beer in Portugal when founded in 2008.

Esporao’s chief winemaker, David Baverstock, is originally from Adelaide, Australia and has been with the company since 1992. He was joined in his efforts in 2016 by colleague Sandra Alves who oversees the red wines. Meanwhile, in the Douro, wine production is directed by Jose Luis Moreira da Silva.

TASTING NOTES
WHITES
*Assobio Branco 2018 – Named for the word whistle due to the sound that the wind makes as it travels through this 2300-foot-elevation vineyard, the wine offers up aromas of floral and peach. The palate is dry, with concentrated fruit flavors, medium acidity, medium+ body and long length.

Monte Velho Branco 2018 – Produced with 50% estate and 50% purchased fruit, this wine features citrus, grapefruit and pith notes, and, while dry, there is a hint of ripeness on the attack; medium+ acidity, long length.

Esporão Verdelho Branco 2017 – With Verdelho being the 6th most planted grape in Alentejo, this grape has become much more well known. This wine displays smoke, richness and nuttiness on the full-bodied palate with medium acidity and long length.

*Esporão Colheita Branco 2018 – A beautiful wine with lovely freshness, salinity, medium+ body, flavors of pear and spice, culminating in long length.

Esporão Reserva Branco 2017 – This barrel-fermented, white blend shows spice, oak, bruised apple and nuts, along with its full body and long length.

*Esporão Private Selection Branco 2016 – Bringing together 95% Semillon and 5% field blend, sourced from a clay soil vineyard, this wine has a gorgeous nose, showing some slight development with hints of smoke, lees and oak. Full-bodied with long length, the oak lingers in finish of this very textural wine.

REDS
*Assobio Tinto 2011 – This medium-bodied red offers up aromas of berries and smoke. It is fresh with lively acidity on the palate and can take a chill, making it an excellent choice for warmer weather.

*Esporão Colheita Tinto 2017 – With a dark and brooding nose, this wine delivers more red fruit on the palate, with slight oak, medium- tannins, bright acidity and long length.

Quinta dos Murcas Minas Tinto 2017 – Intense aromas of bramble fruit, dried herbs, and a hint of oak greet the nose, with these flavors persisting on the palate and culminating in long length.

Quinta dos Murcas Reserva  Tinto 2012 – This wine spends one year in barrel and four years in bottle before its release. It displays notes of oak, smoke, black fruit, and meatiness. The palate is intense and concentrated with black fruit, granite/ mineral, firm tannins, full body and long length.

Esporão Reserva Tinto 2011 – This powerful, yet restrained, wine was first produced in 1985 and sports attractive artwork on the label each year. The nose and palate feature red and black fruit, well integrated oak, firm tannins, full body and long length.

*Esporão Private Selection Tinto 2011 – A pronounced nose of black and blue fruit, gives way to vanilla, oak, iron and meatiness on the dry, full-bodied palate along with very firm tannins and long length.

*Denotes my favorite wines of the tasting.

Getting schooled on L’Ecole 41’s top terroirs and the Walla Walla Valley

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Ensconced in an old schoolhouse from which it takes its name, L’Ecole 41 was Walla Walla’s third winery and is at the epicenter of Washington wine. The family-owned winery was established in 1983 by Jean and Baker Ferguson, two Walla Walla natives who started growing grapes and making wine as a retirement project. Five years later, their daughter, Megan, and son-in-law, Marty Club, came back to the valley to take over what had become a fledgling business. Today, the pioneering winery has become widely recognized for producing beautiful wines.

L’Ecole 41’s makes wines from the larger Columbia Valley, but its higher end wines, crafted from top vineyards in the triangular-shaped Walla Walla Valley, truly speak to the terroir of this region. Situated in the southeastern corner of Washington State, Walla Walla provides a high desert climate, with rainfall limited to the winter months. Thanks to the hot, dry conditions, red wines account for 95% of the local production. Yet, in spite of the daily heat, the elevation and large diurnal shift result in a bright, natural acidity that has become a hallmark of all Washington wines. And, the sandy soils mean that the vines don’t need to be grafted onto American rootstocks.

I first became aware of the wines of L’Ecole 41 when I tasted their Semillon at the Society of Wine Educators’ conference back in 2005. But, given the time that had passed and my lack of knowledge of their highly regarded reds, I was intrigued when I received an invitation to taste through several terroir-focused flights.

With 36 years of winemaking experience, L’Ecole 41 now takes a uniform approach to each vintage. Accordingly, they follow the same vineyard and winemaking practices from year to year, which permits the terroir to show through even more than if they were to adapt to each growing season.

Our first flight focused on the Seven Hills Vineyard, one of L’Ecole 41’s estate vineyards situated in the southern perimeter of the valley. The 128-acre vineyard is comprised of wind blown loess (talc) soils, with vines grown on the North-facing slope due to the high heat. Jointly owned with several other wineries, it is planted to Bordeaux varieties and Syrah. This initial introduction featured Merlot, Cabernet Franc and Cabernet Sauvignon, all from the cool, 2008 vintage.

We next turned our attention to Perigee, a Cab-driven, Bordeaux blend, also sourced from the Seven Hills Vineyard. We tasted through three different vintages varying from the cool 2006 and the even cooler 2011 to the warm 2016. Despite vintage variation, all of these wines displayed a meatiness, along with dried herbs and robust concentration. Not surprisingly, 2006 showed some development with more tertiary aromas and flavors while the 2011 was the most tart and the 2016 offered up riper fruit notes.

The third flight featured Apogee, a single vineyard, Bordeax-blend wine, produced from grapes from the Pepper Bridge Vineyard. L’Ecole 41 was the first winery to make wine from this vineyard, which is on the floor of the valley, on the alluvial flood silts from the previous ice age. Since the 2011 vintage was too cool to produce this wine, we tasted the 2006, 2010 and 2016 vintages.

Last, but not least, we tasted through wines from the Estate-based Ferguson Vineyard. Found at the top of the crest, at 1400 feet in elevation, Ferguson is home to one of the most volcanic soils in Washington. The vineyard’s 18 inches of wind-blown loess sit on top of a two-mile- deep layer of fractured basalt, remaining from ancient lava flows. With its super windy and super sunny conditions, the 42-acre vineyard was planted in 2008-09 to Bordeaux varieties. In addition to producing Ferguson, the vineyard is also occasionally used to make a pure varietal wine.

We tasted Ferguson 2011 (its first vintage) as well as the Ferguson 2016, as well as a very powerful Cabernet Sauvignon 2014 from this vineyard. The latter was very structured, with firm tannins, dark, black fruit and bright acidity, while the more youthful Ferguson was even fresher, with more red notes; neither was overly dense or extracted, nor was the limited production (300 cases) Cabernet Sauvignon.

At price points ranging from $37 for the Estate Merlot wines to $65 for the Estate Ferguson, these are definitely premium wines. However, they over-deliver in terms of their quality and provide excellent value for such age-worthy, well-made wines that will delight your palate.

Zinfandel, of thee I sing

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As we mark the Fourth of July this year, celebrations abound from barbecues and pool parties to fireworks that proudly proclaim our freedom. In this celebratory spirit, we can look to the Zinfandel grape as the quintessential grape variety with which to fill our glasses and raise a toast this holiday.

Descended from a Croatian grape, Zinfandel first arrived on America’s shores in 1829, eventually making its way to California by 1852 and becoming the most popular variety by 1878 during the state’s first wine boom. [For the full history, see the Zinfandel Advocates and Producers’ website.] Accordingly, Zinfandel holds dual personae. As David Amadia, president of Ridge Vineyards recently noted, it is considered to be California’s native grape, but given its European heritage, it is actually an immigrant story and an illustration of the American Dream. Surviving both phylloxera and Prohibition, Zinfandel continues to be widely grown and known throughout California.

While for some, Zinfandel is an also-ran variety, to many, it is under-appreciated high performer that deserves more recognition than it gets. In this regard, Master Sommelier, Laura Maniac Fiorvanti, proprietor of Corkbuzz Wine Studio, recently moderated a panel of Zin producers, which provided a perfect opportunity to showcase the caliber of these wines and their diversity. She kicked off the discussion wearing her heart on her sleeve, admitting that Zinfandel is her favorite grape due to its versatility. In particular, Fiorvanti spoke about the food friendly nature of Zinfandel to pair with braises, tomato-based dishes and stews, thanks to its sweet and sour tastes and elegance.

Despite her fervor, Amadia acknowledged that Zinfandel is a prince, not a king, among wines, in terms of its international reputation, but underscored the beauty of this grape to deliver delicious, age-worthy wines. He added that the trick to producing such high quality wines is determining where it performs the best. Previously at Ridge, they used to make Zinfandel wine from 100 different sites, but the winery has now whittled it down to the best vineyards, with an emphasis on old vines.

Highlighting the flexibility mentioned by Fiorvanti, Berryessa Gap Vineyards’ winemaker, Nicole Salengo, discussed the elegant and restrained side of Zinfandel. Given her pursuit of lively acidity levels, her Zinfandel grapes are the first to be harvested and she is not adverse to including under-ripe grapes in the fermentation, but she does remove the raisined ones. Her two vintages (2016 and 2017) of Zins from The Coble Ranch displayed light body, light color and bright acidity, resulting in an almost Pinot Noir-style wine.

As with Pinot Noir, Zinfandel varies widely based on the site it is grown on. Moreover, Zinfandel changes as you get closer to (or further from) the ocean. In this way, it speaks to the terroir with varying notes of spice, earthiness and acidity. In general, it is a grape (and ultimately a wine) with moderate tannins, that provides a smooth, seamless texture for the fruit and spice to show through. However, it was admitted that the grape is notorious for creeping up in sugar during the fermentation process, if alcohol levels aren’t carefully managed.

Hailing from two, old vineyards only two miles apart, Ridge’s contribution to the tasting offered up fuller-bodied wines, with darker fruit. These pre-prohibition vineyards (Geyserville from 1885 and Lytton Springs from 1901 and 1910) displayed two distinct wines; the former was more herbaceous with notes of cherry, while the latter showed spice, earth and blackberry. Amadia attributes their unique characteristics to the different soil types within each vineyard. Additionally, these vineyards also include Petit Sirah, Carignan and up to 18 other varieties planted alongside the Zinfandel vines, which he believes is the key to the quality of these resulting, magical wines.

Similarly, Kim Stare Wallace, president and owner of Dry Creek Vineyard, reiterated the need for balance in these wines as well as the need to preserve old vine Zinfandel. To this end, they have implemented a Heritage Clone Propagation technique, permitting the winery to continue to grow older clones of the grape in newer vineyards. Their Beeson Ranch Vineyard was planted in the 1890s. Her Wallace Ranch and Beeson Ranch Zinfandels were dense, rich and well structured, yet still elegant and refined.

Closing out the conversation, it was mentioned that, as a mid-season ripener, Zinfandel is less impacted by vintage variation. Rather, as Aaron Piotter, winemaker for Gallo Wines, explained, stylistically, it often depends on when you pick within a given growing season. Gallo’s two entries were the Louis Martini Gnarly Old Vines Monte Rosso 2016 from Sonoma and the recently launched Bear Flag Sonoma County Vineyard 2016. The Monte Rosso, grown on high elevation, volcanic red soil, was quite floral on the nose, with power, concentration and velvet texture on the palate and flavors of blueberry, spice, fig and date. Meanwhile, the Bear Flag was less stylized, but no less rich, with generous fruit, berries, oak, cocoa and good tannins.

By the end of the tasting and discussion, it was evident that Zinfandel delivers a wonderful range of styles, providing a wealth of options for any wine lover. Further, as “America’s Heritage Grape,” it is important to preserve this important viticultural legacy for the future.

[NB: Participants also had the opportunity to taste wines from Seghesio Family Vineyards, Leonard Wine Company, Peachy Canyon Winery and Cline Cellars.]

Summer Sippers: 2019 Edition

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With Memorial Day weekend in the rear-view mirror and the Summer Solstice upon us, we know that it’s safe to wear white and drink rosé (although admittedly you can drink pink any time of year!).

Jokes aside, it’s the perfect time of year to turn our attention to whites and consider lighter reds, along with the requisite rosés, as we get behind the grill or head to the park for a picnic. As such, we want food-friendly, fun and festive wines that will be a welcome addition to the party. Here are just a few ideas to get you in the mood for Summer 2019!

WHITE WINES
Gonzalez Byass Tio Pepe Palomino Fino NV, Jerez, Spain, $20.00
Produced from 100% Palomino grapes, this wine is fresh, with slight yeasty and light nutty notes on both the nose and palate, culminating in long length. It is a great aperitif as well as a partner with salty, savory dishes.

Bodega Inurrieta Orchidea 2018, Navarra, Spain, $12.00
This Sauvignon Blanc offers up a pronounced nose of slight herbs, pink grapefruit, tropical fruit. It is dry with medium+ acidity, ripe citrus flavors with a hint of pith in the undercurrent, pineapple, medium+ body and long length.

Elk Cove Vineyards Pinot Gris Estate 2017, Willamette Valley (OR), USA, $19.00
This wine is beautifully aromatic, with concentrated aromas of floral, pear, and spice, along with a dry palate with medium acidity, ripe fruit and long length.

Ponzi Aurora Chardonnay 2016, Willamette Valley (OR) USA, $65.00
Barrel fermented and aged in barrel for 20 months, this wine is slightly woody with notes of vanilla and spice. Its full-bodied palate displays freshness, good fruit and acidity, with notes of apple and melon, good texture and salinity before culminating in long length.

ROSE WINES
Muga, Flor de Muga Rosé 2017 Rioja, Spain, $24.00
Produced from 100% Garnacha, this pink-hued wine is both delicious and refreshing, with good berries fruit.

M. Chapoutier Domaine de Bila-Haut “Les Vignes” 2018, Pays d’Oc Rosé, France, $15.00
This estate was purchased by Michel Chapoutier in 1999 and, while this wine previously featured a small percentage of Syrah, this is the first vintage in which it has been phased out completely. It is now a blend of 60% Grenache and 40% Cinsualt, displaying notes of strawberry, cotton candy, slight herbs and watermelon on the nose and dry palate, coupled with bright acidity and long length.

Louis Laurent Rosé d’Anjou 2018, Loire Valley, France, $13.00
Pale salmon in color, this wine is slightly off-dry, with aromas and flavors of floral, ripe berries, honey and cotton candy, with medium body and long length. The hint of sweetness is a good counterpoint to spicy foods.

Sokol Blosser Estate Rosé of Pinot Noir 2018, Dundee Hills (OR), USA, $25.00
This wine has been made since Sokol Blosser’s early days, but has gone through numerous name changes including Bouquet of Rose and Vin Gris of Pinot Noir. Aromas of peach, spice and strawberry greet the nose and are joined by spice and pepper on the dry, fresh, palate, along with good structure.

RED WINES
Domaine Gerard Millet Sancerre Rouge 2017, Loire Valley, France, $26.00
This wine offers up notes of smoke, herbs and dark cherry on the nose, with a dry palate, flavors of cherry and herbaceousness, bright acidity, medium body and long length.

Il Poggione Rosso di Toscana 2017, Tuscany, Italy, $19.00
This blend of Sangiovese, Cabernet Sauvignon and Merlot displays aromas of dark red fruit, a hint of herbs and coffee, while the dry, medium+-bodied palate shows firm, ripe textural tannins, with bright acidity, fresh red, explosive fruit and long length. The wine can take a chill, making it a great option for a summer red!

Basile Cartacanta 2015 Montecucco Sangiovese, Tuscany, Italy, $23.00
Bringing together 80% Sangiovese with 10% Merlot and 10% Ciligiolo, this wine was aged for 12 months in French oak, then spent 18 months in bottle. With a lovely nose
of black cherry, slight herbs, oak and vanilla, it has a dry palate with ripe, juicy cherries, medium tannins with a grainy texture, medium+ body and long length.

Poggio Stenti Tribulo 2016, Montecucco Sangiovese, Tuscany, Italy, $24.00
Produced from 100% Sangiovese, this wine was aged for 18 months in French oak. It has an expressive nose of dried cherries, dried herbs and oak, with a dry palate, medium+ acidity, medium+ tannins, medium+ body, flavors of tart cherry and herbs and very long length.



Ferzo sets sail with new wines in the U.S. market

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Co-ops often get a bad rap, but good producers are good producers whether they are a private company or a group of local growers banding together. In this case, Codice Citra wines are made from the estate-grown fruit from a collaboration of family-owned vineyards within the Chieti province of Italy’s Abruzzo region. With some families owning just two acres, it makes more sense to pool resources for costly expenses such as fermentation tanks and other winery equipment.

The cooperative was founded in 1973 and focuses on local grapes such as the well-known Montepulciano d’Abruzzo and Trebbiano d’Abruzzo to more esoteric varieties. The Codice Citra portfolio includes four ranges of wines (Citra, Caroso, Las Vitae and Ferzo), the latter of which is now making its debut into the U.S. market.

Specifically, the Ferzo name refers to “patches of fabric stitched together to create a sail,” and symbolizes the piecing together of numerous plots of vineyards, within the southern part of the Abruzzo region.

Among the Ferzo line, there are three whites produced from indigenous varieties, namely: Pecorino, Cococcioloa and Passerina. These three wines are all fermented in stainless steel, ensuring that the wines are fresh and fruit forward without any oak influence. A rosato (aka rose) and a Montepulciano d’Abuzzo round out the range.

Most recently, with its emphasis on Abruzzo’s viticultural history and a strong commitment to high quality wine, Codice Citra has brought on winemaker, Ricardo Cotarella as executive enologist and partnered with Leonardo LoCascio Selections, as its exclusive U.S. importer.

Ferzo Passerina 2017, Terre di Chieti IGT, Abruzzo, Italy, $26.00
The ancient variety of Passerina is not well known, but is on the path to rediscovery, given recent interest in the grape in Abuzzo, Umbria and Le Marche (where it is produced within the Offida DOCG). This wine has a beautiful floral and fruity nose, with flavors of white flowers, juicy pineapple, pear and tropical fruit. On the palate, it offers up bright acidity, medium body and long length.

Ferzo Pecorino 2017, Terre di Chieti IGT, Abruzzo, Italy, $26.00
Almonds, minerality and hint of pear greet the nose. On the palate, this wine is dry, with medium+ acidity, medium+ body and is quite angular. Flavors of nuts and minerals dominate, giving the wine weight and depth, before culminating in long length.

Ferzo Cococciola 2017, Terre di Chieti IGT, Abruzzo, Italy, $26.00
The Cococciola grape is cultivated in both Abruzzo and Puglia and is frequently compared to Sauvignon Blanc. This wine offered up more fruit character than the Pecorino, with more pronounced pear and citrus, a hint of waxiness on the palate and just a slight note of nuttiness. It displays nice body, good depth and long length.