The Beautiful (Virtual) (Wine) Walk

“A portrait of a man, traditionally identified as Pierre de Beaumarchais”

Last spring, Adam Lee told me briefly about one of his newer projects called Beau Marchais, and sent me barrel samples of the three pinot noirs that will be released this fall under the label. Last week, I joined a crowd of Adam’s Clarice Wine Company customers for a Zoom tasting with Adam and Mike Officer of Carlisle Winery to discuss Beau Marchais in depth. Adam had sent Mike barrel samples, and Mike gave us his thoughts as he tasted through them. The wide-ranging discussion touched on a variety of topics, and provided good entertainment for wine lovers like myself who have missed in-person wine tastings and gatherings.

It was the first virtual tasting event I’ve attended, a decision I made because I’d had the wines being discussed. I’ve been apprehensive so far to register for these events because either I haven’t had the featured wines, wasn’t interested in purchasing the featured wines, or wasn’t going to be able to get the wines in time to give them a proper rest prior to the tasting. While virtual tastings are, I’m sure, a lifeline for some wineries during this global pandemic, I’ve been loath to risk bottle shock and short rest periods during summer weather shipping. It’s brought a topic I think about often to real life, but alas, that’s a subject for a different post.

Beau Marchais is an unusual project because in a certain sense it is virtual winemaking, and is therefore a particularly appropriate one to launch during COIVD. Adam makes the wine, but he takes remote instruction from one of the most famous and respected winemakers in the world, Philippe Cambie, who lives in France’s Chateauneuf de Pape. Cambie currently consults for somewhere in the vicinity of 82 wineries according to Mike Officer, but nevertheless “the opportunity to work with him,” Adam told the gathered virtual crowd, “was too much to pass up.”

Adam and Mike had met Cambie on a trip to Chateauneuf de Pape, in the southern portion of France’s Rhone Valley. “He’s behind a lot of our favorite Chateauneuf de Pape’s,” Mike said, adding that “he’s taken a lot of okay places [throughout the Rhone Valley] and made them exceptionally good. It’s pretty fantastic to say that.”

The Lee-Cambie collaboration genesis, as Adam described it, was that during their trip to Chateauneuf, “we went to enough places that called grenache [the signature grape of the region] ‘the pinot noir of Chateaneuf de Pape.’ I began thinking, could we make California pinot noir in the style of Chateaneuf grenache?” Adam brought the idea to Cambie, and the two agreed that Adam would use his incredible fruit sourcing connections to secure choice California grapes, and Cambie would instruct Adam on how to make the wine. They would do the blending together in-person.

Mike Officer (L) and Adam Lee (R) with Philippe Cambie

As Adam and Mike interviewed each other during the virtual tasting, Adam described the process that he, via Cambie, made the three Beau Marchais wines. “Philippe brought completely different ideas to the project, things I hadn’t thought to do with pinot noir before.” That’s a big statement coming from Adam, a winemaker who by nature is willing to try different things and has made, pretty much exclusively, pinot noir for numerous projects for more than two decades.

To begin with, Cambie had Adam pick the grapes “on the earlier side of things.” Once the grapes came in, “we didn’t do nearly as much whole cluster press as I normally do. Clarice is around 80% whole cluster, Beau Marchais were around 25%. Philippe uses a particular enzyme to extract more from the skins. It tends to give a very creamy texture, something I’d never thought of using before with pinot. We used it during cold soak.” After the addition of another yeast, “the wine stayed on the skin for about 45 to 48 days. Normally, I do about 17 days, maybe 21, of maceration. I’ve heard of people trialing durations this long, but they’re just trials. This is what Philippe does.”

The differences kept coming. “As you get close to fermentation, we’d do this thing where we’d pump out of the bottom valve [of the tank] and back into the wine below the cap to actually push the skins up [as opposed to pumping the juice over the top of the cap to push the skins down]. This meant no aeration during the pump over. Plus, we used completely different barrels then I’ve ever used before. No concrete, just oak, and a good bit of new oak.”

Adam was asked by an audience member what the biggest influence Philippe had on him during the process. In response, he said that “it’s made me look at pinot noir differently across all my projects. I’ve been making pinot since 1994, and I liked to sit there and say I looked at things different each year. But still, there’s a sense of falling back to what you know. So, this helped me really say, okay, there are real differences in how to make really great pinot. This was an opportunity to increase my horizons.” As Mike summed it up, “no dogma. I like that.”

The Beau Marchais line up consists of two pinot noirs from the famed Clos Pepe vineyard in the Santa Rita Hills, and a third pinot from the equally esteemed Soberanes Vineyard in the Santa Lucia Highlands. Both regions are considered cooler climate for California, and add a sense of history and strong imprints of place to the project. The inaugural release will come from the 2019 vintage. “I’m thrilled to be at Clos Pepe, I’ve worked at it since 2000,” Adam explained. “Getting back to the Santa Rita Hills, I love Clos Pepe. They’re doing great farming, it’s a great opportunity to do something great.”

The new Beau Marchais label

The two Clos Pepe vineyard wines, named Clos Pepe Est (“east” in French) and Clos Pepe Ouest (“west” in French), each represent unique areas of the already small vineyard. The Est comes from, you guessed it, the eastern edge and middle of the vineyard and is comprised of 115 and Pommard clones. This area of the vineyard “has some rolling hills, and the portion where the grapes come from is on the backside of the hill where it is more protected [than the west side where Ouest comes from]. It makes a big difference.” The Ouest is a mix of Pommard and 667 clones and “faces the Pacific Ocean, which means it gets direct wind. It produces smaller clusters and achieves higher brix. The wind is so strong sometimes that you can end up with poor fruit set.”

As Mike tasted the two Clos Pepe’s, he commented that the two wines were “totally different” even though they are “from the same hood.” I couldn’t agree more. Not only is the Ouest more integrated at this stage – I get the sense that it responded to the extended maceration in a softer way – but the nose and fruit has developed more quickly as well, offering more differentiated layers at this early stage. It seems to be on the path to being more spicy and hedonistic than the Est, reminding me of Gigondas.

The Est shows a lot of gritty skin tannin, which takes up residence in a distinctly different region of the mouth than the acid. While the acid carries red fruit and florals, the higher level of tannin brings black tea and tobacco flavors than the Ouest has, the latter more dominated by black and blue fruit, with tar and black pepper.

“It was actually Philippe’s decision to split [the vineyard] like this,” Adam noted. “When we were together to blend, I was looking to make one blend, but Philippe said we should do an east and a west.”

Soberanes Vineyard. Picture credit: Santa Lucia Highlands

The Soberanes Vineyard bottling was the hardest to put my finger on. While it initially struck me as the most delicate of three despite it’s darker color, it gained weight with air and developed a nose and palate with distinctively different profiles. I noted that “it is the most classically pinot-esque of the three.” While the nose is all pastels and florals and red fruit, the palate is a concentrated combination of dark fruit, teriyaki, rose, orange blossom, sweet tobacco and tar with sweet, long tannin and modest acid. At the end of my notes, I wrote that “it is the closest these wines come to being sappy though it isn’t cloying. Best balance of the three at this stage. It evolved more than the two Clos Pepe between the two rounds of tastings (which were two hours apart).”

The project is named after a man named Pierre Beaumarchais, a French playwright, inventor, musician, spy “and so much more,” who helped with the foreign financing of the American Revolution by creating a company that smuggled money from the French and Spanish governments across the Pacific and into the Colonies. “We thought it was a great parallel to Philippe helping to make pinot in America. Also, it means ‘the beautiful walk’ in French.”

I asked Adam and Mike for their thoughts on the ageability of the three Beau Marchais wines. “If I’m comparing them to the Clarice wines, I’d say enjoy Beau Marchais while you’re letting the Clarice wines age,” Mike said. Adam added that “Clarice is aging more on acid and the stem tannins. Beau Marchais will be aging on skin tannin, it’s going to be fascinating. I don’t know the answer yet. I’d guess Mike is right, but neither are certain.” I’d approach it the same way myself, though I’d be tempted to let the Beau Marchais sit for a year or two post-release to allow for more integration and softening.

The inaugural Beau Marchais release will come this fall. You can sign up on the website to be notified when they are available, and they will also be made available to Clarice Wine Company customers. Beau Marchais is a fascinating project that will appeal most to those who like experimental wine, but also appreciate the incredible experience that Adam and Cambie to bring to the experimentation. This isn’t some new technique applied by someone with five years of winemaking experience trying to make a name for themselves before they know what they’re doing.

The trees adjacent to Carlisle Winery

I want to plug Carlisle Winery briefly, which I visited in early 2019. Located in Sonoma, it is primarily known for its zinfandel, which Mike aptly describes as “the Rodney Dangerfield of grapes” and California’s only true “benchmark grape (you think of Bordeaux for cabernet and merlot, Rhone for syrah, Mosel for riesling. But zinfandel, globally, it’s California).” While I really enjoyed several of Mike’s zinfandels during my visit, especially their estate Carlisle Vineyard bottling, I was most taken by two of his white wines, a grüner veltliner from the Steiner Vineyard and a field blend from the Compagni Portis vineyard, which is comprised of gewürztraminer, trousseau gris, riesling, roter veltliner “and several other varieties yet to be identified.”

The virtual tasting included a trio of Carlisle wines selected for Clarice customers, including a newly released 2018 syrah from Radiant Ridge, a high elevation vineyard in the Bennett Valley. Adam called it “my favorite syrah [Mike] has ever made” and “the most French-style syrah I’ve tasted from Mike.” A number of attendees chimed in, adding their praise for the wine. Carlisle is a fantastic producer, and one to dig into if you haven’t already.

I’m going to end by recommending these virtual tastings for those who miss winery visits and wine dinners with friends these days. Countless wineries are doing them, and offering expedited shipping on the wines chosen for the tastings. I won’t give a final verdict on whether I think a week or less of post-shipment resting is sufficient to clear the effects of bottle shock, but I will encourage people to order as far in advance of the event as possible. Besides that risk, there’s very little downside to taking advantage of the ability to virtually taste with winemakers around the world. It’s a great way to explore the wine world during a time when we cannot otherwise travel.

The League of Merry Edwards

Mery Edwards, legend.

Earlier this year, I wrote about a (relatively) new winery in the Sta. Rita Hills called Peake Ranch that I said was on the path to becoming a winery with few peers. In this piece, I get to write about a winery that is already part of that exclusive club, Merry Edwards Winery and Vineyards.

Merry Edwards the woman was a pioneer in the California wine industry in several ways. Not only did she enter a male-dominated industry in the 1970s when sexism was a both a systematic and casual force holding women back, but she also helped shape the development of pinot noir, especially in the Russian River Valley. It is anything but hyperbolic to say that without her, California’s wine scene wouldn’t be what it is today. The Culinary Institute of America inducted Edwards into their hall of fame in 2013 along with the impressive company of Robert Parker, who himself deemed Edwards “one of the masters and pioneers in California.” My recent exploration of a range of their wines from 2017 and 2018 vintages offer evidence of what makes the winery so legendary.

Merry’s path to Merry Edwards Winery and Vineyards is a bit circuitous. She began at one of the most esteemed estates in the Santa Cruz Mountains, Mount Eden. While there, she formed a friendship and mentor-mentee relationship with Joseph Swan, a relationship that would often take her to Sonoma Valley in those years. Her interest in Sonoma and the Russian River Valley developed as a result of these travels, and led to her move from Mount Eden to Sonoma’s Matanzas Creek in 1977, where she was the winery’s inaugural winemaker, to fully immerse herself in the area.

In 1984, she launched Merry Vintners, though production lasted just five years before the financials went south, a victim to a wider downturn in the wine market that wiped out a good number of wineries in California at the time. After consulting for a number of wineries, she launched Merry Edwards Winery in 1997. Her impressive portfolio of vineyards would increase over time, growing to today’s count of twelve owned and leased.

Today’s pantheon of Merry Edwards Russian River Valley vineyards

It is hard to talk about the boom in Russian River Valley pinot noir without talking about Merry Edwards because of what she has done there under her own name. However, her earliest mark on the Valley came before she planted roots there. While working at Mount Eden in the Santa Cruz Mountains to the south of San Francisco, she helped treat and propagate a pinot clone that became known as UCD  37, or the “Merry Edwards selection.” It would go on to be a star of the Russian River Valley AVA.

In a sign of the significance of the Edwards brand, Merry and her husband Ken Coopersmith (who himself had been instrumental to the winery’s success) sold the business to Louis Roederer Champagne in 2019, which announced that no changes, including to the winemaking and vineyard staff, were going to be made.

One person thankful for Roederer’s staffing decision is Heidi Von Der Mehden, Merry Edwards’ head winemaker since 2018. Recruited by Merry in 2015 to be associate winemaker, she was promoted three years later when Merry retired from head winemaking duties. It went without saying that she was glad to remain on the payroll after the sale to Roederer.

I spoke with Heidi after tasting through a few of the wines sent to me for this article. One of the first questions I asked her was how closely she could identify with the sexism that Merry overcame in her career. Thankfully, Heidi herself had not experienced such systemic sexism. She observed that her career had been largely a series of positions under men who were looking to retire, and perhaps because of that did not see her as a threat, but rather for her talents and intelligence. It was some of the younger men around her who were more competitive, which could be a sign of sexism, or less harmful competition between talented people. At Merry Edwards, she says, it’s not gender that helps someone advance, but talent.

Her instinct was that the kind of sexism that Merry faced was both more numerous and more blatant than what exists in the industry today. “There is less of it today, but it’s probably more subversive and harder to prove. Now, it’s someone gets a job and you’re told it’s because they’re more qualified but you realize it’s actually because of gender.” Though she’s seen that kind of dynamic from time to time, Heidi says she hasn’t experienced it herself. “I’ve been lucky that I’ve not faced the kind of gender discrimination that Merry did. She has ridiculous stories.”

Heidi Von Der Mehden

We also talked about her recent transition to head winemaker. Having taken over recently from a luminary, it would be understandable if the process was challenging. However, calling it “smooth,” Heidi noted that she had previous experience taking over head winemaking duties coming to Merry Edwards. “I had taken over for another luminary, Richard Arrowood, at Arrowood Winery, but in both cases I never looked at it as an opportunity to take over from a big name, but rather as an opportunity to learn from one of the best. I knew I wanted to get into Russian River Valley pinot, so when this opportunity came along, I was going to grab it.” Because Merry intended for Heidi to eventually take over when she was hired to be the assistant winemaker, “I learned a ton from her. She wants the brand to succeed; after all, her name is on it and it’s her baby. So we worked together very well to make sure the transition was seamless and the legacy of great pinot continues.”

Coming into the job, Heidi had very little pinot experience. While her first winemaking job was at Kenwood, a large(r) scale Russian River Valley winery that makes pinot noir among many other varieties, the approach was different than it is at Merry Edwards. Though both wineries did a few similar things like whole cluster, the scale was very different.

“It was very large format and we only had large, closed top fermented and did pump overs, things you wouldn’t do for high end pinot [like at Merry Edwards].” After Kenwood, she would work mostly with Rhone and Bordeaux varietals for a number of years, leaving pinot behind. However, “Merry actually liked the fact that I had little in the way of pinot experience because it meant I came in with few notions and ideas of how it should be made. I didn’t push back against her approach.”

Merry’s approach included a few things that surprised Heidi. One example she gave me was the use of relatively large five ton fermenters. “A lot of small producers like small fermenters and small lots, but Merry likes bigger fermenters to get as much phenolic extraction as possible.” Extraction requires heat, which is naturally produced during fermentation. So, in order to bigger extraction, larger fermenters are needed to achieve the requisite temperatures.

Another difference is how the vineyards are planted. Rather than the more traditional north-south orientation, Merry Edwards vineyards are planted at 20 degrees off magnetic north. Paired with appropriately oriented leafing, the fruit gets more sun protection during the hottest parts of the year while increasing exposure to the cooler morning sun, an approach to avoid sunburn while still developing sufficient tannin. An added benefit to this approach is that while it necessitates even more leafing than usual, it results in concentrating more nutrients in the grapes. They begin leafing right after fruit set, which also gives the young fruit early training in sun exposure, building the grapes’ tolerance to heat young to prevent sun damage later in the growing year.

A Merry Edwards vineyard

These vineyard decisions and practices are instrumental to developing the tannin structure of the bottled wine. Heidi explained to me that one of the things that drew her to Merry Edwards was the in-house phenolics lab, which helps track what otherwise must be detected by taste and sight. Heidi and her team take full advantage of this capability, testing phenolic levels (the chemical compounds of tannins) on all pinot lots. “It’s awesome that we have our own lab, because it means we get real time numbers. I’ve trialed outside services, and it takes longer and is harder to trust.” Further, “the research that’s been done on phenolics is heavily weighted towards Bordeaux varieties, so there’s relatively little solid data available on pinot. That doesn’t help us very much, so being able to test as we want and build our own dataset is huge.”

Phenolics are tested as soon as the fruit arrives from harvest, giving Heidi a baseline to use throughout production as they are again tested at various points during the winemaking process. “I’ll run anthocyanin [the tannin extracted from the skins] to see how color is developing during cold soak [which occurs prior to fermentation] and whether we’ve gotten all we want from that phase to determine when fermentation should be started. I’ll run it again mid-fermentation to decide if we need to do delestage [a process that gently extracts tannins by adding oxygen to the juice], or hold back on punch downs, or implement any other extraction regime.” In addition to the taste test, the lab helps Heidi more preciously develop her tannin profile.

Perusing the Merry Edwards website prior to our conversation, I noticed lots of vineyard pictures showing generous cover crops, a term referring to the vegetation covering the ground between the rows of vines. Using covers (as opposed to not using them) is a tactic many winemakers and vineyard managers use because they want to add or remove something from the soil that is affecting the vines in a positive or negative way, for example adding vegetation that helps replenish potassium in the soil, or a using type of plant that improves aeration in soil that otherwise may suffocate the vine roots. They are often used as an alternative to fertilizer.

It turns out that Heidi is a big believer in cover crops. “I used to have a lot of organic vineyards at Arrowood, cover crops are a huge point of pride in that context [because without non-organic pesticides and fertilizers, they become very important]. At Merry Edwards, I’ve always wanted to do more cover crops. We decide on it vineyard by vineyard, focusing on what the vineyard in question needs.”

In one vineyard, “the soil was just so vigorous and the canopies were so huge that they kept the fruit from coming in, so we planted a modest amount of orchard grass to introduce competition for the nutrients and water so the fruit had a chance. We got a better crop and better flavors.” In another vineyard, “we had an issue with Pierce’s Disease–it was a big issue in the Russian River Valley in 2014 and 2015–so we targeted a cover crop that increased the number of beneficial insects and wasps by sprouting a lot of flowers, which in turn attacked Pierce’s.”

In her quest to continue improving the quality of the wine, Heidi is excited because she was recently greenlit to do soil sampling in the vineyards, which hasn’t been done in many years. While many wineries do a lot of soil sampling prior to planting a vineyard to inform which varieties, clones and rootstocks they choose to plant, it is rare that they are done once a vineyard has been up and running for as long as some of Merry Edwards’ plots. “The soil changes over time, especially when it is feeding vines,” Heidi told me. “I’m hoping I can start focusing more on each vineyard and giving them what they need to produce better fruit.” Updating the winery’s knowledge of its soils can uniquely help her achieve that ambition.

Merry Edwards wine is not exactly cheap. A major driver of cost is the choice to use a high percentage of new, versus previously used, oak barrels. If every vintage requires new oak, that means a larger barrel order each year. Merry Edwards uses “quite a bit of new oak,” Heidi explained, “with a minimum of about 45% new oak depending on the vineyard and vintage.” For the sauvignon blanc, one of the few non-pinot wines that Merry Edwards produces, “it’s about 18% [new oak] and 100% barrel fermented.”

The pinot noirs see exclusively French oak. “We work with different coopers and every year when we taste the vintage [before blending and bottling], we taste each barrel set blind so we can see the difference in cooperage.” She then ranks them, and that ranking informs her barrel purchasing decisions for the next year. “This process has also helped be see how the vineyards themselves change with age. As the vineyard matures, the tannin structure and fruit profile change, so a barrel that worked for the vineyard five years ago does not always work as well when the vineyard gets another ten years into its life.” Despite the judicious use of new oak, the wines show little in the way of oak-dominated aromas and flavors.

In addition to a range of pinot noirs, Merry Edwards produces a revered sauvignon blanc and a spectacular chardonnay from the sourced Olivet Lane vineyard. The sauvignon blanc entered the winery’s portfolio after Merry became frustrated pouring other people’s white wines at her winemaker dinners and industry events, feeling like she was giving free advertising to other wineries. Merry had worked with the variety at Matanzas Creek, and decided to give it ago. She originally produced just enough for these small events, but after receiving multiple requests from restaurants and others to purchase some for their lists, she decided to make it part of her annual production that now represents about half of all wine produced each year. In its own right, it has become a collectable wine widely recognized as one of the best examples of the variety from California and is, like the pinot noirs, very age worthy.

A Merry Edwards tasting featuring its own sauvignon blanc

If there is any theme to draw out from my conversation with Heidi and experience with the wines listed below, it’s that we’re essentially talking about one effort undertaken over many decades to produce the best possible pinot noir from the Russian River Valley in a style that reflects the woman whose name is the winery. The approach is manically focused on fine-tuning every part and component of the process, and hyper localized to a distinct set of vineyards that, while each has its own personality, allow the winery to make a signature style of wine.

The wines have significant, sometimes stout, structures while displaying a harmonious array of fruit, earth and floral aromas and flavors at high levels of concentration. I was particularly taken by deftness of the tannins, which were long and especially thick for pinot, yet somehow elegant. The balance between power and beauty is a rare, rare find. All of them, even the sauvignon blanc, appear to benefit from at least short term aging, if not ten years. I found the 2017s to be significantly more accessible at this point than the 2018s, suggesting to me that the more recent vintage is going to need longer in the cellar to present their best selves.

It is hard to compare Merry Edwards’ wines to those of other wineries, even her neighbors, because the combination of Merry Edwards herself, the quality of the terroirs of the vineyards, and the meticulous and purposeful viniculture and winemaking of Heidi is unique, and uniquely effective. There are lots of reasons to choose one wine over another, but it is hard to be in the mood for Merry Edwards and settle for something else.

Wine Reviews

2017 Merry Edwards Chardonnay Cuvée Olivet Lane – The decadent nose offers toasted aromas of creme brûlée, burnt lemon peel, marzipan and lime spritz. Full bodied and creamy, it is offset high-toned acid that runs through the core of a structure that is as elegant as it is substantive. Flavors include a roof-coating brioche and a very pure core of sweet clementine, mango, slate, white pepper and lime zest. Tasty enough to be tempting now, there is huge upside to those who wait five-plus years, after which time the oak influence will integrate and allow more complexity and depth to develop. 94 points. Value: A-.

2017 Merry Edwards Russian River Valley Pinot Noir – There is a deep core in the nose of crushed dark cherry, muddled blackberry and seasoned leather. There are also light notes of violet and scorched earth. It’s full bodied with big, dense and round tannin balanced nicely by bright acidity. There is strong graphite minerality that establishes a serious tone, allowing the bold fruit flavors of blackberry, plum and cherry to feature prominently without entering jammy territory. This full-throttle wine is quite tasty, but warrants another three to five years of bottle age to hit its early stride. 93 points. Value: B.

2017 Merry Edwards Sonoma Coast Pinot Noir – The nose has a heavy backdrop of scorched earth, wet bark, graphite, dark cherry, blackberry and black plum. It’s medium in weight, but spreads across the palate with fine tannin and juicy acid. Flavors include salty and sweet cherry, blackberry, plum and raspberry; black pepper; black tea; and cassis. This is a very intriguing wine aromatically, structurally and flavorfully. There are a multitude of layers that will take a solid five years to start unwinding. I’d love to try this in ten years when everything has sorted out and come together. 94 points. Value: A.

2017 Merry Edwards Meredith Estate Pinot Noir – There is a deep core in the nose of crushed dark cherry, muddled blackberry and seasoned leather. There are also light notes of violet and scorched earth. It’s full bodied with big, dense and round tannin balanced nicely by bright acidity. There is strong graphite minerality that establishes a serious tone, allowing the bold fruit flavors of blackberry, plum and cherry to feature prominently without entering jammy territory. This full-throttle wine is quite tasty, but warrants another three to five years of bottle age to hit its early stride. 93 points. Value: B.

2018 Merry Edwards Sauvignon Blanc – A beautifully refined nose wafts aromas of guava, pineapple, green apple, banana peel, crushed chalk, lime ice and white pepper. It’s on the heavier side for the variety owing to barrel fermentation and routine lees stirring, but the acid is juicy and keeps the structure feeling flirty. Flavors include sweet green and Opal apples, pineapple juice, lime sorbet, canned mandarin wedges, spring florals and white pepper. A beautiful and beautifully made wine, this has the stuffing to improve over the next 5-7 years and hold tough for another 3-5 beyond that. 93 points. Value: A-.

2018 Merry Edwards Klopp Ranch Pinot Noir – This really benefited from a two hour decant. A dark, concentrated nose featuring Bing cherry, strawberry preserve, rose hip, smoke and blood orange. The aromas are reticent to give themselves up at the moment, there is more buried beneath the surface. Nearly full-bodied, it has a juicy quality that splashes the tongue, balancing nicely with the long, slightly grippy tannins that coat the cheeks. The structure holds a lot of promise. Flavors, like the aromas, are hesitant to present themselves fully but are edging towards a richness that should only develop further. Right now it offers cherry juice, Acai, raspberry, scorched earth, graphite, tar and a sort of blood orange burst on the finish. This one ought to be put in the back of the cellar and forgotten about for a good five years, and the consumed over the following five to seven years. 93 points. Value: B+.

2018 Merry Edwards Olivet Lane Pinot Noir – The under ripe and primary nose offers aromas of crushed strawberry, pastel florals, red plum and tar. Medium plus in weight, the broad tannin offers surprising depth and smoothness give their tender age. The acid is likewise smooth and lush. Together, they form a pleasant substantive structure. Flavors include bright muddled strawberry and raspberry, sweet huckleberry tartness, scorched earth, unsweetened cinnamon, red plum, and red currant. There is a lot going on with this wine, but in order to transform its prettiness into depth, the fruit will need to shed its tart edge. Only time will tell, and on that front I’d be tempted to give it at least four or five years of aging. 92 points. Value: C-.

2018 Merry Edwards Russian River Valley Pinot Noir – Really benefited from a 3 hour decant. The saturated nose features aromas of muddled black cherry, black pepper, blackberry liquor, scorched earth and a hint of juniper berry. Almost full bodied, it offers modest grainy tannins and robust, bright acid that gives the wine a sheen over its still-forming dark, earthy flavors of blackberry concentrate, Bing cherry, tar, graphite, lavender, rose petal and blood orange. Attractive at the moment, two to three years of bottle age should help the tannin and acid integrate better, which I imagine will help the flavors fatten a bit. On its way to a gorgeous RRV AVA pinot. Scored for today, but this has another 1-2 points of upside. Score: 92 points. Value: B+.

2018 Merry Edwards Sonoma Coast Pinot Noir – A deeply-rooted nose offers aromas of concentrated cherry juice, mountain strawberry, baking cinnamon, cigar tobacco, scorched earth and prune. Surprisingly light and tangy, it offers long, finely grained tannin and sharp, juicy acid. The good bits are all there, but need time to come together. Flavors include bright Bing cherry, strawberry, black plum, blood orange and tar. Not as welcoming as the 2017, but needing just as much time, this will be a very good wine. 92 points. Value: B+.

Try this Wine: Skin Contact Wine

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Amber wine in the making at G.Wine in the Republic of Georgia

“Skin contact wine” is all the rage these days, owing in part the significant fan base overlap it shares with “natural wine,” and the coinciding of both “movements” with a wider industry return to winemaking basics motivated by a consumer base that is socially repulsed by the engineering of food and beverage.

Wow, what a sentence, right? It’s like I’m writing a social justice doctoral dissertation on both the past and the present. Though this is no dissertation and I’m not your most fervent social justice warrior, I do hold these judgments. As I’ve said in multiple posts, good wine is good wine regardless of how it is made, and it can be made many different ways. To construct protections for wine based on winemaking approaches is to create artificial borders between wine that is deemed good or bad, real or fake or manipulated. The distinction would be silly if it didn’t have impacts on people’s livelihoods.

Though I love many skin contact wines, the category is regrettably a major driver of this nonsense. The problem starts, as can easily be the case in wine, semantically, but it quickly (d)evolves into an issue of substance. The term “skin contact” refers to wine made by letting the skins and the juice spend time together during fermentation. However, rather than being something new, it is actually a process known as maceration that has been around for as long as wine has been made; it is nothing novel. If we must label skin contact wines in a distinctive way, we can more easily refer to them as “macerated wines,” which make more sense because the term has been around for much longer, is well-defined and more descriptive.

One reason we don’t call them macerated wines is because baked into the term “skin contact wine” is the understanding that the grapes are of a white variety. Though that distinction is often left out because it is used by people in the know, it remains necessary because many people are not in the know and leaving them behind is classic wine douchebaggery.

Though semantic, precision in wine language matters a great deal. I often cannot help myself by responding to people who tell me they like skin contact wine by asking them if they prefer cabernet sauvignon to merlot. Wine gets a bad reputation for being precise in ways people do not comprehend and thus reject, but wine lovers do ourselves an injustice when we are not specific enough. More responsible wine professionals make sure they use the full term, “skin contact white wine,” or some of its acceptable alternatives like “orange” or amber” wine, which reference the color of the final product, or “Ramato” if referring to a skin contact pinot grigio made in the historical winemaking style of Fruili, Italy. Though it often does not, this category of responsible wine pro needs to include the 28-year-old clerk at your favorite hipster wine shop, and the twat bar tender at your favorite hipster wine bar.

In this spirit, I want to suggest some macerated wines for Good Vitis’ readers to try. I should first acknowledge the huge oversight that is the exclusion from the list of an amber wine from the Republic of Georgia, the most famous skin contact white wine-making country these days, and likely the original source of the style. Avid Good Vitis readers will know that I am a huge fan of that country and its wine, and everyone should know that the absence of a Georgian amber wine from this list has everything to do with not having any handy. Nevertheless, the wines listed below are all great wines worth the effort of sourcing, and have the power of demonstration of the points made above. Try these wines because they’re good, fun, and will help you better understand and more accurately describe “skin contact wine.”

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Traditional Skin Contact White Wine #1 : 2017 Yangarra Estate Roux Beaute Roussanne

How to refer to it: Skin contact or macerated white wine, or skin contact or macerated roussane.

Yangarra is a historic estate in Australia’s McLaren Vale wine region focused on producing Rhone varieties off its single estate vineyard, which was first planted in 1946. In 2001, the estate was purchased by Jackson Family Estates. A year prior, it took on then-new winemaker Peter Fraser. I got to meet Peter in 2019 and try a new series of high end Yangarra wines, this one among them, that use techniques different from the rest of the winery’s lineup.

Half of the grapes for the 2017 Roux Beaute Roussanne go through 193 days of maceration (skin contact) in large ceramic eggs, which allows more oxygen to interact with the wine than the traditional stainless steel fermentation vessel used for most white wine. The remaining 50% of the grapes went through fermentation in ceramic egg, though without skin contact. This approach, combined with the use of wild yeast, gives the wine more structural layers than it would otherwise have, and adds flavors and aromas impossible without maceration. Tasting note:

A slightly musty aroma gives way to peach, apple cider, nectarine, petrol and something I can only describe as “dank.” Though medium in body, it floods the mouth with juicy acid and ripe skin tannin, forming a glycerin sensation. Flavors include white peach, apricot, sour tangerine, orchid, white pepper and dandelion. 92 points: Value: C-.

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Traditional Skin Contact White Wine #2: 2018 Two Vintners O.G.

How to refer to it: Skin contact or macerated white wine, skin contact or macerated gewürztraminer.

Two Vintners is a small producer in Washington State owned by winemaker Morgan Lee. Morgan makes wine for a number of labels, and his combined experience covers what I imagine is essentially the entire state’s geography and varietal offering. He is one of my favorite winemakers because his wine is exceptional, the prices overly competitive, he has a ton of fun doing it and his product is entirely bank-able; I don’t need to try his wine to know I’m safe buying it.

An early example of his fun-loving spirit was the creation of the O.G., a macerated gewürztraminer sourced from the Yakima Valley’s esteemed Olson Vineyard and named in a double reference to Orange Gewürztraminer and the Original Gangster. I believe the first vintage was 2012, which puts it on the cutting edge of this more recent skin contact trend. This 2018 vintage spent 55 days on its skins and was then aged in neutral barrel for 9 months. Tasting note:

The nose wafts a beautiful set of aromas including honeysuckle, orange blossom, orchid, gooseberry and raw cranberry. It is medium in weight on the palate with crispy acid and a smooth mouthfeel. The skin contact adds weight to an already structurally complex wine, while simultaneously bolstering the delicacy and florality of a profile that includes a slightly sweet and slightly salty combination of orange peel, vanilla, nectarine, red plum and gooseberry. This is yummy stuff. Give it an hour decant to help it blow off a slightly bitter edge. 92 points. Value: A.

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Wouldn’t Have Put This In the Skin Contact Category Wine: 2019 L’Ecole No. 41 Alder Ridge Vineyard Rosé of Grenache

How to refer to it: rosé

Yes, rosé is skin contact wine. See why I think the moniker is silly? Rosé is what would be a full-blown red wine if the maceration lasted longer. That said, the best rosé starts in the vineyard where the grapes are treated differently than if it were intended for red wine to emphasize bright acid, lighter colored fruit and floral notes. This is intentional rosé. After thought rosé is made with grapes harvested for red wine, but for some reason are made into rosé. That route often produces flabby, out of balance wine that’s big in body and light in acid, which is exactly the opposite of what makes a good rosé. Either way, though, rosé is macerated wine.

L’Ecole No. 41 is one of Washington State’s original modern wineries and remains one of the industry’s standards today. This 2019 rosé is made from grenache harvested from the Alder Ridge Vineyard in the heart of the Horse Heaven Hills AVA, which gives it great pedigree. Alder Ridge is among the very best grenache sites in the state, its fruit finding its way into wines from other esteemed producers like Gramercy Cellars. This newly released 2019 is both substantive and refreshing, and a great one to stock up on for the coming summer. Tasting note:

Pours a beautiful light pink hew. Aromas waft from the glass, featuring strawberry, rose hip, watermelon, guava and lime sorbet. It’s medium bodied for a rosé and coats the mouth with juicy acid and a fair amount of weight. Sweet cherry and strawberry come through immediately, followed by hits of chili flake spice, tangerine and yellow peach. It’s an interesting and entertaining profile that offers a significant presence. 92 points. Value: A.

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The Standard Skin Contact Wine: 2017 Flora Springs Trilogy

The Trilogy is Flora Springs’ top of the line red wine blend, comprised in this vintage of 80% cabernet sauvignon, 17% petit verdot and 3% malbec. It is, by definition, a macerated, or skin contact, wine. In fact, it represents the standard macerated wine: red wine. Unless one says “skin contact white wine,” they can be reasonably assumed to mean the Flora Springs Trilogy.

And what a macerated wine it is. Flora Springs was founded in 1978, but its Napa Valley property was first planted with vineyards in the late 1800s so the terroir is for real (it has been replanted since). I’ve had several vintages of the Trilogy and they all deliver. Although it sells for not-so-cheap $85, it is reasonably priced within the context of its pedigree and competitors, and a good examples of a refined and elegant Napa red blend. Tasting note:

The potent nose offers scorched earth and graphite-infused blackberry, black plum, violet, kirsch and dark chocolate ganache. It is full bodied, balancing lush, smooth and broad tannin with juicy acidity. The balance is really on-point. Flavors include blackberry, coconut, (real) maraschino sauce, black pepper, teriyaki sauce and cigar tobacco. It has a strong core of wet earth minerality. This is nice now with an hour decant, but I imagine it’ll start hitting its stride in five years and drink nicely for the following five to ten. 93 points. Value: B.

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The Reverse Skin Contact Wine: 2018 Maggy Hawk Emeades Vineyard White Pinot Noir

How to refer to it: white pinot noir, or non-skin contact red wine

This is a contrarian wine, the rare example of a wine made from red grapes that escapes maceration. This is pinot noir that comes out of the bottle looking like a completely white wine. Is your mind not blown? If it’s not, a smell and sip will surely get the job done. But like our macerated Flora Springs, let’s not get carried away with this one’s revelatory power: much of the best Champagne in the world includes or is made entirely from pinot noir and/or pinot meunier, but pours white as well. The absurdity of skin contact being considered something new or different continues to grow.

Maggy Hawk’s winemaker is Tony Rynders, whose distinguished career includes Oregon’s Domaine Serene, a winery that sued him after he left alleging he stole the trade secret of making white pinot noir. See supra regarding Champagne to get a sense of the absurdity of the lawsuit. Tony has consulted for Zena Crown, also in Oregon, which is one of Good Vitis’ favorite Willamette Valley wineries. And, he is the owner and winemaker of Tendril Cellars where he makes a white pinot noir as well. I’ve had what I believe to be all of Tony’s white pinot noirs, and they are my favorite wines he produces.

Perhaps counterintuitively, what makes white pinot noir fun is what can make any skin contact white wine fun: a grape you know presented completely differently from what you know. The 2018 Maggy Hawk does exactly that in a very appealing package. Tasting note:

The nose offers plush fruit-forward aromas of cherry juice, guava, passion fruit, slate, orange zest and white pepper. Full bodied with round, juicy acid that creates significant structure and weight, it offers flavors of cherry, pineapple, mango, sea mist and loads of sweet tangerine juice and donut peach. This unusual and high quality wine is very enjoyable and almost too easy to drink; drink too quickly and you’ll miss some of its depth. 93 points. Value: A.

The Promise of Peake Ranch Winery

Buellton, California; tractor pre-pruning Chardonay vines, Peake Ranch Vineyard

Peake Ranch. CreditSanta Barbara Independent/Macduff Everton

A few days before speaking to Peake Ranch Winery’s owner, John Wagner, I tasted the estate’s 2016 John Sebastiano Vineyard pinot noir. It was my favorite of their pinots that I got to try, and offered a tomato leaf flavor I do not associate with the variety. The most vivid memory I have of tasting tomato leaf in wine is with Montepulciano d’Abruzzo, and especially Emidio Pepe’s bottling of it, which is a very different grape grown in a very different climate. Abruzzo is incredibly hot, whereas Central California, where Peake is located, is cool. It was one of those bizarre moments that makes you question yourself. However, because the wine was so good, I drank through the entire bottle, and from sip one to sip last, that tomato leaf was there. No fluke.

I told John about this tomato leaf note, how it reminded me of Emidio Pepe Montepulciano d’Abruzzo, how that winery has a special place in my heart because my wife and I stayed there during our honeymoon, and how drinking the Peake Ranch took me back there (you can read the Good Vitis coverage of Emidio Pepe here). “It is thrilling to touch people like that,” John responded, “That is exactly why I started a winery. It’s way cooler than rolling into Saint-Tropez on a yacht.”

That last thought requires some explanation. John runs a hedge fund in Los Angeles. I don’t know how many of you know “hedge fund guys,” but I know a few. Hedge fund guys have what some refer to as “stupid money,” meaning so much of it that no hobby is surprising, no display of station too absurd (so long as it’s fun). I should clarify that the hedge fund guys I know, like John, spend a big percentage of their stupid money on good causes and side projects that make the world a better place in one way or another.

I’ve been writing this blog for over three and a half years, and after a while I realized that there are wineries that just have it. They have a long-term vision, the right people and vineyards to realize it, and the will to survive the first ten to twenty years by making decent wine, which is frankly long how winemaking and grape growing takes before someone starts to get the hang of it. Think about it this way: winemakers and vineyard managers do their job but one time per year. Imagine a surgeon that cuts once a year? Would you lay on their operating table? Not that winemaking carries the significance of saving lives, but at that rate, it takes a lot of dog years to become truly good, let alone great. Despite harking from this decade, Peake Ranch is on that path. I knew the wine was good before talking to John, but after talking with him, I understood that the kind of long-term foundation needed to build and sustain an industry standard-setting winery is there with Peake.

John has some stupid money that he’s put into Peake, and had some stupid luck to balance the bad luck as he got it set up and running. However, as is key with any winery project funded by someone capable of losing money on the venture yet still keep it going, he wants to make at least a small amount of money, which is hard to do in the premium wine business. The formula I’ve seen that most closely correlates with a boutique winery that turns a profit combines great people, great vineyards, a drive to push quality even in the best of vintages, a track record of improving techniques and processes in worst of vintages, and not over-making the wine. If a winery does this, and it is far from a simple formula to get right year after year after year, and has some luck along the way, it can grow and strengthen its customer base, and that generates sustained profits, which are reinvested into the winery, and the beautiful cycle continues long enough to master the land and the craft.

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Peake’s tasting room

Of all the indicators that Peake is set up to make the formula work, it was John’s staffing decisions that stood out. From the list of people involved, it is clear that John has decided to set his team up for success. Not only does he have the obligatory winemaker, vineyard manager and tasting room manager, but he has as head of marketing and a national sales representative, not to mention some “support” staff with impressive resumes in their own respective rights. For the kind of case production coming out of Peake, the quality and quantity are high.

“Eric [Grant, the head of marketing] is a longtime friend who needed something to do. He used to run some things at Goldman Sachs. We hired him to give me an excuse to talk to him twice a day.” As a wine blogger, I know my share of the industry’s marketing people, and when they are in-house they tend to work for much larger wineries than Peake. John also “had a national sales rep in the back of my mind because I figured to be taken seriously we would have to be distributed nationally, so I hired Rachael Pfaff who had done that for Merry Edwards.” Not many wineries Peake’s size have an in-house national rep.

What about Adam Lee, I asked, referring to our mutual friend who had actually introduced me to Peake Ranch several months back during a meal together and is a consultant to Peake for winery business-related matters. “Knowing Adam helps a lot,” he told me. “You miss a lot of the more obvious pitfalls [with someone like him on board]. So on some levels [getting Peake up and running] hasn’t been horrible.”

Referencing his vineyard manager, John told me that with Mike Anderson, “when I knew I needed a vineyard guy, I knew I wanted him. He has a PhD, 30 years’ experience and a lot of opinions.” Peake’s winemaker, Wynne Solomon, is maybe the most humble winemaker I’ve ever met, and I had that thought before I ever spoke with her: she has to manage John’s ego, Adam’s ego, and this guy Mike’s ego. John is like the other hedge fund guys I know: direct, opinionated, but accepting of and differential to expertise that proves itself. Adam, though he never offends with his opinions, has many of them and the experience and accolades to back them up. I haven’t spoken to Mike Anderson, but if John says he has an ego, he has an ego. It takes a good amount of humility to manage those three guys.

That fact is what gives me the feeling that Peake has it: the incredibly successful trio of John Wagner, Adam Lee and Mike Anderson bring their experience, knowledge, skills and resources to bear in ways that acknowledge their roles and limitations, and they give them to Wynne to empower her. People like that only give what they have to people whom they trust and respect. That’s a level of partnership rarely seen.

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Enter here

“I am super excited about what Wynne is doing,” John told me. “So much of making great wine is being meticulous, not making mistakes. Wynne is so detail oriented. If you give her high quality fruit then she is going to make really good wine. Not through blind strokes of genius, but through maniacal attention to detail. I have a huge amount of admiration for people who can do that; it is a special and under-appreciated quality. A lot of great authors don’t create good books because they write great detail, but because they write one really good sentence after another. That’s what Wynne is doing. A great idea that is poorly executed is shit. Good ideas fantastically executed are unreal. Wynne gets to obsess one sentence at a time, and that is what generates the experience you had with the John Sebastiano pinot.”

For his part, Adam called Wynne “young, dedicated to quality and cleanliness, which is so key and rare, and it is just fantastic to see it is big part of her regime and ethos.” John noted that “Wynne has been lovely in dealing with us fat old white guys. I really appreciate that. She works well with the tasting room people. She’s been a huge part of our success and we are really lucky to have her. At least she gets super good fruit.”

Wynne’s first vintage at Peake was 2018. She got her start at Stephen Ross Wine Cellars in San Luis Obispo. “I learned how to make beautiful, clean Burgundian style pinot and chardonnay there. We sourced from the Santa Maria Valley and Santa Lucia Highlands,” both cool climates. She eventually got to Santa Barbara’s Melville, where she started to become acquainted with that region’s fruit.  When John was looking for a new winemaker, a friend mentioned Wynne and the rest is history.

Her experience with these cool climates in California’s Central Coast must have been a positive sign for John, not just because of her familiarity with making wine there, but because it also demonstrated a commitment to the region where he focused his intentions of owning a winery. Having grown up in the region, he is fiercely proud of it and wanted to use his entry into the business to show “the rest of the world that it can make wine as good as anywhere in California. I’m a regional supremacist.” He landed on a spot in Santa Rita Hills, figuring “it was a combination of a marketable area – it is beautiful – that can make great wine, and has good vicinity to where I grew up. It already had a good reputation, which was key because I did not want to invent a new wheel. And it turns out that when properly done, the area turns out better wine than I expected.”

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Peake Ranch Vineyard, located on the eastern end of the Sta. Rita Hills AVA.

Even with Wynne’s regional experience, the transition from Melville to Peake presented some challenges for her. “The two wineries get their grapes from different areas, different soils, slopes, elevations, etc. I was curious about [Peake’s] section of the AVA, I didn’t know anything about it. The biggest new thing on that front is the great structure of the sandy soil.”

The most challenging difference in the winemaking from Melville to Peake “was remembering what it is to work with new French oak. Everything is aged, fermented in oak. I [hadn’t had] that kind of spice rack [to work with in a while], so I had to dig into notes of prior vintages to recall the differences between coopers, toast levels, which types of barrels pair well with varieties, etc. We don’t use a ton of new oak, but still, it makes a huge difference [in the wine] so you have to get it right.” She works with five cooperages now, and had just completed their 2020 barrel orders before we spoke. “It’s very elaborate,” she explained, “the seasoning lengths, toasts, etc. There is a lot to play with in that sense.”

The facility “is very state of the art,” she told me. “It has a different barrel room for each vintage, which allows me to control temperatures for what each vintage needs based on where it’s at in the process. The winery is also a gravity flow facility. Making wine that way needs to be more intentional and planned out than in a normal set up; you have to really think through the whole life of the wine before you move into even the first step.”

Most importantly, though, Peake’s vision “for the wine starts in the vineyard. Mike has a huge contribution to it. His farming is so precise that it sets the tone for the wine’s entire life.” As if to emphasize a theme, she continued that “he’s keeping [the fruit] meticulously clean and each vine is tended to on its own. It’s my purpose in the winery to continue that. Mike’s contribution is the greatest.” Her focus “is to make the best wine that the property can produce rather than for any particular palate.

One of my favorite elements of Peake’s vision is the tannin profile, which is velvety and gorgeous. “The vineyard plays a huge roll in that,” she explained. “We want to develop tannins that are softer, more elegant, and we do that by not over or under cropping the vines. The right amount of leafing is key to achieve the appropriate balance between airflow and ripeness.” In the winery, “a lot of the tannin is developed and controlled through the pressing and temperatures. We keep ferments a little colder so extraction is lighter. Doing press fractions and treating those separately.”

And then, almost as if an afterthought, she dropped a big piece of knowledge: “longer aging really helps, we leave the wines in barrel for 18 months so they get more of the tannin and body from the oak rather than the oak’s aromatic and flavor expression.” It takes a lot of space, time and money to age your wine in barrel for 18 months. Wineries that do that are few and far between, even at higher price points. It is yet another example of John’s approach with Peake, allowing the right things to be done for the right reasons.

The results are impressive. Peake sent six samples, and the reviews are all below. The 2016 Sierra Madre chardonnay is easily one of the best wines I’ve had in recent memory, and the 2016 John Sebastiano pinot isn’t far behind. It is rare to find wines in which every element is as well-executed as these, especially for the price range.

Peake is following a formula for success. Time will be the true test: can the team continue to make great wine, year after year, and build up the kind of institutional knowledge necessary to hit that elevated state. It is impressive how far they’ve come in less than ten years, but it will be these next ten that determine how few peers they have. With people like John, Wynne, Mike and Adam involved, I’d bet on them leaving most in the dust.

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Sierra Madre Vineyard on the western side of the Santa Maria Valley

2016 Peake Ranch Sierra Madre Chardonnay – Decanted in bottle for about an hour, it takes on increasing character and depth with time in the glass. Aromas include sweet honeydew, honeysuckle, orange blossom, mango, pineapple, and Jelly Belly buttered popcorn with an edge of lime zest and slate minerality. Full bodied with round, lush edges of juicy acid and a cream-filled mid-palate that gives way to a textural finish. Flavors include a flavorful variety of mango, pineapple, yellow peach, vanilla bean, strawberry lemonade and strong bites of lime zest and white pepper. A world class wine, this is gorgeous now with a solid five-plus years of positive evolution leading into a further five years of prime drinking. 95 points. Value: A+.

2017 Peake Ranch Sierra Madre Chardonnay – Beautifully sweet aromas of caramel apple, lime sorbet, orange creamsicle, dried pineapple, dried apricot and vanilla curd. Though nearly full bodied, it is decidedly leaner on the palate with a pleasant juxtaposition of precise, linear acid with a mouth-saturating glycerin sensation. The structure is elegant and the mouthfeel indulgent. Flavors hit on Fuji apple, Asian pear, lemon curd, marzipan, vanilla custard, lemon zest and clementine. A really, really good chardonnay with depth and intrigue. 93 points. Value: A-.

2017 Peake Ranch Santa Barbara County Chardonnay – The very prototypical nose features vanilla and lemon curds, lime sorbet and buttered toast. Nearly full-bodied, it offers tactile acid and an angular structure that is sturdily framed. Flavors include slightly unsettled Sprite, toasted oak, zesty lime, vanilla bean, Granny Smith apple and some unidentified bitter herb. Clearly a wine of quality, the slightly twitchy acid adds excitement, but needs a year or two in bottle to balance with the rest of the wine and allow the flavors to find a better harmony. 91 points. Value: B-.

2016 Peake Ranch Sta. Rita Hills Pinot Noir – The nose features an intriguing juxtaposition of dark fruits and dark earth, wafting cherry, blackberry, plum and cassis with wet forest floor, BBQ burnt ends and saline. It’s barely full bodied with big, round acid and refined finely grained tannin. The structure is spot on, with a plush and buoyant ride that races along a precise acid path. Flavors include raspberry, strawberry, graphite, tar, black pepper, dark currant, cassis and bell pepper. This is a beautiful example of a serious wine that delivers loads of fun. I’d love to have two bottles a year for the next five years to enjoy its evolution. 92 points. Value: B-.

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The John Sebastiano Vineyard, located on the eastern edge of the Sta. Rita Hills AVA

2016 Peake Ranch John Sebastiano Pinot Noir – The rich, pure nose offers aromas of saturated cherry, baking spice, red plum, black currant, blood orange and kirsch liquor. Full bodied in weight with plush, wide tannin, the slightly crispy tannin adds levity and cut. The balance is good now with a firmly-framed structure, but another 3-ish years in bottle will really elevate this. The flavor profile has a bit of a Burgundian edge that comes from an abundance of richly-delineated layers that feature black cherry, wet fungal earth, raspberry, red currant and black pepper, finishing with a strong dose of tomato leaf. One of the best pinot noirs I’ve had in a long time, this offers a promising ten-year horizon. 94 points. Value: A.

2017 Peake Ranch Bellis Noir (60% syrah, 40% grenache) – The inky nose offers muddled dark cherry, blackberry, raspberry, lilac, rose petal, iron and tar. The medium weight carries smooth acid and plush, modest tannin that gains grip in the mouth. Flavors include blackberry, strawberry, black plum, lilac, black pepper and sage. This is enjoyable now, but I get the sense it will benefit from short-term aging, maybe 2-4 years, as it seems just a bit tight at the moment. 91 points. Value: B-.

The Streak Continues: Clarice’s 2018 Pinots Deliver

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Last year I wrote an in-depth piece about Adam Lee’s then-new project, Clarice Wine Company. It was an exciting piece to research and write because the wines were very good and, more importantly, compelling because they offered a kind of depth and complexity rarely found in today’s wines. I’m lucky to taste a lot of wines each year, and few have been as good as Clarice.

I titled last year’s piece “Clarice Wine Company: The Next Evolution in How We Wine” because Adam had designed a business model that uniquely responds to how customers are increasingly engaging the premium wine industry. While many wineries try to offer various ways for customers to experience their wine, Clarice aims to build community with and, unusually, among its customers. From the original article:

“The winery offers three wines that are only available to its club members, and sold once per year in a single case shipment comprised of four bottles each of the three wines. Despite the wine being very good, being a Clarice customer is about much more than the juice. The membership includes a number of unusual benefits all designed to achieve a goal Adam believes is critical to building a bigger and more profitable wine market in the United States: creating a robust combination of customer education and genuine relationship formation.”

There’s no quick way to summarize the business model, so instead I’ll list the perks:

  1. Regular exclusive written content produced, at Adam’s request, from well-known winemakers and other wine professionals. Example: a post on winery financing written by the Silicon Valley Bank, which finances many wine projects;
  2. An online private Facebook forum;
  3. In-person parties, including a Clarice vintage release party and several others organized at various wineries; and
  4. Discounts at other wineries within Adam’s sizable personal and professional network.

Since Clarice has had a year under its belt, Adam and I figured it was time to talk through how things have gone, as well as taste through and discuss the 2018 vintage, which will be released later this year.

The first reflection he shared was that, at least until the COVID pandemic, the amount of people interested in the Facebook forum were less than expected. Based on feedback he received, it came down to the apprehension of many who did not have Facebook accounts to set them up simply to access the Clarice forum. “A lot of people don’t want to deal with the BS of Facebook feeds, so a smaller fraction [of members] that I expected were participating,” he said, even though those using the forum were building and enjoying their own community of wine, food and travel aficionados.

However, he’s seen a big uptick in activity on the Facebook forum since the COVID crisis began. “The sign up period for the club is happening right in the middle of the pandemic and I’m seeing people signing up because they cannot visit wineries and are taking to the online forum. [In the last month or two] the forum has been more active than ever.” Leave it to Adam to find success in the midst of a global crisis.

He also found that “the people who were interested in the parties were very interested. However, some members who didn’t live near where the parties took place didn’t get the same benefits and a number of these people dropped out [of the club]. I’m making it a point to do some more events outside of California in the future once this COVID stuff dies down.”

New member sign-ups are down about 10% from where they were this time last year, but he hasn’t spent any time or effort pushing the sign up campaign. “I feel people need to adapt to the new normal before I ask them to sign up for a fairly expensive wine that’s a year from being delivered.” He has changed the payment process from six-consecutive monthly payments of $160 to 12 monthly payments of $80. To incentivize people to pay 100% upfront, he is giving those who make the single payment an entry into a drawing to win one of two etched three liter bottles of Clarice. “A fair amount have chosen to take that option,” he noted.

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All-in-all, it seems the inaugural year of the Clarice business model faired well, and Adam is making tweaks rather than wholesale changes. It’s interesting to look at how other wineries are adjusting to social distancing. Many are doing online tasting events to keep communication with clientele up in the vein of where Adam was with Clarice over a year before COVID hit. Adam himself has set up a Zoom tasting for his customers, and is partnering with a number of wineries to do joint offers so that customers are able to get a wider variety of wine without paying to ship it independently from each winery.

Having tasted the 2018s for this piece, I can say with total confidence that the trajectory of quality is going in the right direction and it won’t be long before the club is full. The inaugural releases, which I reviewed in the previous article, were excellent and established a high bar for the label. While the those were very, very good – “It’s incredibly difficult to find pinot noir this good” I raved – the 2018s are even better.

“2018 was just a better growing year. 2017 had numerous heat spikes; it would not have been my vintage of choice for any new project based on pinot,” Adam told me. “2018 was a longer, cooler growing season in ways that are pretty much ideal for pinot noir. It wasn’t as cool as the historically cool vintages I’ve done like 1995, 1999 or 2005, but 2018 had no heat spikes or anything that forced us to rush. I would’ve even moved my picks by a few days if my growers had asked.”

The 2018 vintage appears to be a dream vintage for winemakers with patience and experience. “I saw some people struggling,” Adam told me. “They looked at the long, cool season and worried there would too much of this or that, so they got their picks in early. I figured, yeah maybe, but maybe not. At this rate the weather is cool, I can continue the hang time [of the fruit on the vine], so I gave it some time. Nothing bad is happen during slow ripening, just good stuff. It allowed for better ripeness for the stems, which allowed me to up the percentage of whole cluster a good bit and I found that it helped a lot.”

We agreed, ironically, that the 2017s actually tasted more stemy than the 2018s even though, as I learned, they had a lower percentage of whole cluster than the 2018s. Adam explained this was because the stems did not achieve the same ripeness in 2017 as they did in 2018. “I try to build more structure into Clarice than I did at Siduri, and I’m doing that through stem inclusion and tannin development.”

Stem inclusion contributes to tannin development (as well as aromatics and flavors) in good or bad ways depending on how it’s done. In explaining this, Adam said that “stem ripeness has more to do with hang time and less to do with brix than you would think; sometimes it’s antithetical to brix. Stem ripeness is entirely dependent upon hang time. If you have hot years and sugar builds quickly [in the grapes], you don’t have the opportunity for the stems to get ripe [because you’re harvesting on the early side, reducing hang time]. But if you can keep both in line with each other, it can work out incredibly well, and that’s what happened for us in 2018.” Just to be clear, I asked him, was this the most pivotal difference between 2017 and 2018? “Yes, absolutely,” he replied, though upon prodding he explained the few other differences.

First, his barrels were all a year older, which is a good thing for those who like softer, longer tannins and wines that express the grapes and terrior. Even more crucial is the hygienic advantages this gives a young project like Clarice.

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Barrels are often used for multiple vintages out of both economic and winemaking considerations. Because they are a great place for bacteria to grow and live, however, they need to be thoroughly cleaned between uses. So when a new winery starts, if they don’t want to produce wine using 100% new oak, likely because they want to produce wines that don’t taste like they come from 100% new oak, they have to find used barrels to purchase, which introduces greater bacteria risk because you never really know how well-maintained and cleaned the barrels were by their previous owner(s).

For his inaugural release, Adam purchased a mix of new and used barrels, the latter from the personal project of Ryan Zepaltas, who has been Copain’s head winemaker since 2018. “The only reason I felt good about buying barrels is because I could get them from Ryan, whose barrels actually came from our days together at Siduri. Ryan is extraordinarily conscientious about keeping things in good, clean condition.” Even still, “any winery would want to generate their own used barrels.” Coming into 2018, Clarice did that for the first time as the barrels Adam bought new for the 2017 vintage now had a full vintage under their belt.

The second difference was that the variations in growing seasons necessitated different vineyard treatment. Adam did not drop fruit in 2017 because it was the first vintage since 2012 to be a non-draught year: “I figured in 2017 the vines would be something akin to myself getting a food drop on a deserted island after having starved for a month – the vines would over-consume and I wanted to make sure the grapes still achieved good concentration.” Doing it this way slowed the growth of the shoots and leaves, giving the grapes priority access to water. Conversely, in 2018 Adam didn’t feel the same approach was necessary because it was a more normal year rainfall-wise.

Finally, Adam did more saignée in 2018, a reference to the method of discarding some of the juice early in the maceration phase in order to concentrate the future wine. “The yields were higher [in 2018 than in 2017] so I didn’t mind,” he explained, adding that “the fruit had hung clean [in the vineyard], there wasn’t a great reason to drop much of it, and so it looked more juicy in the tank than I wanted. I did quite a bit of saignée in the end, about 20%, because I kept going until I got it to a place I liked. It was like mixing instant oatmeal by eye.”

But, don’t get your hopes up for a Clarice rosé (many wineries use their saignée juice to make rosé). “I’ve made four rosés in my life. The first one was at Siduri and it was great and easy, so I figured I would be able to do it well again. The second and third attempts sucked so much that I threw them out. I busted my ass on the fourth attempt to do it right, but it was so expensive and distracted me from my main job that I decided that was the last time.” The saignéed 2018 Clarice juice was given to a friend who made it into rosé in exchange for a few bottles of the finished wine.

The end result in 2018 is a noticeable improvement across the three wines that had already dazzled in 2017. That said, I didn’t like each 2018 better than its 2017 version. Taking them alphabetically, the 2018 Santa Lucia Highlands bottle was stunning and received a point higher than its older sibling:

Aromas of scorched earth, red and black plums, high toned cherry, leather, lilac and strawberry. On the fuller side, this has fine grained tannin that spreads throughout the palate, spreading elegant and smooth acid. The structure is lovely and built for positive mid-term aging. The flavors are soft yet saturated, offering Bing cherry, mountain strawberry, red plum, ground cinnamon, leather and sweet cranberry sauce. This is quite nice now and I see it getting better over the next five years. 95 points.

Next is the Rosella’s Vineyard bottle. I actually liked the 2017 version of this more, awarding it two points higher than the 2018. Both vintages struck me as needing significant time in bottle to unwind, and the most difficult to score because of it. The difference in structural elegance is what gave the 2017 the advantage for me. Nevertheless, the 2018 is a stellar wine:

The nose remains reticent after having been opened 12 hours ago for a bit and then re-screwed closed. Aromas are a bit sappy, dripping crushed strawberry, sweet cherry, spiced plum jam and charcoal. The full body is round and plush with dense, tight tannin and slightly juicy acid. The structure warrants 5+ years of aging to unwind, and will then evolve nicely over another 5-10 years. Red-fruited flavors include strawberry, raspberry, not-so-tart Sweetart, blood orange, black pepper, red plum and wet earth minerality. Give this time in the cellar. 93 points.

Last but not least, we have the Gary’s Vineyard offering, which scored two points better in 2018. Where the Rosella’s 2017 structure beat out the 2018, the Gary’s Vineyard showed improvement in this department from the older vintage to the newer one:

The aromas jump out of the glass, wafting an array of dark scents: crushed blackberry, black plum, black currant, prune, baking spice and reduced strawberry. It’s full bodied with broad, fine grain tannin and precise acid. Tasted on the second night, it offers a substantive structure that suggests a solid decade or more of positive evolution. Flavors revolve around a similarly dark profile of blackberry, plum and currant, though the baking spice is more accentuated on the palate and some graphite/moist earth minerality emerges. This young wine deserves another 3-5 years of aging before it’ll start showing its best, but it’s quite tasty at the moment. 96 points.

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Grapes from Clarice’s section of Gary’s Vineyard

We briefly discussed the 2019 vintage, which Adam called “something of a hypothetical cross of 2017 and 2018.” While 2018 had no days over 100 degrees in the vineyards, 2017 had at least six of them. 2019 had a week of hot weather followed by 10 weeks of cooler weather, then another hot week and then another long stretch cool, then a hot week… “2019 is going to be fascinating, Adam said, “and it’s going to be a great vintage to round out Clarice’s first three-year vertical.”

I’ve been drinking a ton of pinot noir in 2020, and had a lot during the 2019 holiday season as well. Most of it has come from California, and nearly all of it has been current release samples. I wouldn’t call where I’m at pinot palate fatigue (yet), but it’s becoming harder for pinots to stand out from each other these days. That said, Clarice has been the clear standout of excellence, depth, quality and personality.

If you’re willing to spend $960 on case of wine (as well as the additional perks), the only potential downside to Clarice that I see may be that you don’t want to buy a full case of it. It is tough to commit to four bottles each of three wines, even though they are as different from each other as they are compelling. To be frank, this is the dilemma I face.

That said, I may be just a year or two away from membership myself because, as silly as this sounds, I’m not sure I can be indefinitely happy with a set of samples. Two years in a row now I feel like I’m getting teased because what I’d really love is have multiple bottles to age and enjoy over many years. I love variety in my wine life, but there are rare occasions like Clarice where I want more of the same.

I know it’s hard to take someone’s word when making a $960 bet, but I’m as confident recommending Clarice as I am any wine I’ve tasted for Good Vitis. These aren’t the best of economic times to drop that kind of money on luxury goods, so at least put Clarice in the back of your mind and on your wine to-do list for the future.

Try this Wine: Killer $22 Pinot

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It took real persistence to get this piece written. Not by me, but by Jesse Inman, who is one half of the sibling pair behind Lucky Rock Wine Company. First, he sent me their sauvignon blanc in July 2019, then their pinot noir a few months later. Except, it didn’t arrive, so he had to send another bottle. Then he had to pester me for, like, three months to get the interview scheduled. Finally, nine months after making first contact, we spoke. And the thing is, it’s not like the wine sucked and I didn’t know how to say “no.” I wrote this because, as the title of the post suggests, I want people to try this wine. It’s really good.

I’m neither a true snob nor judgment-free when it comes to wine, but somewhere between depending on the day. I’ll admit to huffing and puffing every time I see someone on Bachelor hold their wine glass by the bulb, yelling “BY THE STEM” at the television while my wife, who for the record agrees, rolls her eyes. And I’m often guilty of talking more about a wine that we’re sharing with friends that they care to hear, sometimes going on diatribes laced with nitpicks of the obviously wrong decision to do malo or the overly-judicious use of new oak on such a delicate grape.

That said, I also get great joy out of making the case against top of the line Bordeaux because the value proposition is garbage. And for the life of me, I cannot wrap my head around the people who rave about some of the most lofted California cult wines, which from my experience offer underwhelming sophistication and are often wildly out of balance (which is okay because they’re built in a way that the balance only gets worse with time).

I’m skipping ahead a bit in the interview with Jesse, but he peppered it with a two lines that explain the above paragraphs:

“Take your ascot off and drink our wine.”

“We’re hoping that [our] quality is good enough that people [who usually pay more] are willing to drink down to it price-wise, but also [people who don’t normally pay our price] drink up to it because it’s so good that it justifies them spending a bit more than usual.”

If the suspense is killing you, here it is: Lucky Rock pinot noir retails for $22, but to my palate it’s better than a lot of $30 and $40 pinots I’ve had. More on the wine later.

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Lucky Rock is not trying to be your typical winery. Their Instagram profile describes themselves as “Wine, Tattoo, Food Truck,” and is filled with pictures of tattoos, their pick-axe (say it fast and it sounds like “kick ass”) logo and dudes in beards and trucker hats having fun. One post, featuring a (relatively) close up of the chest of a heavily tattooed woman wearing a Lucky Rock tank top, uses the line “Look! We’re a lifestyle brand that actually knows how to make wine?”

“Our whole model is no pretension and good wine at a good price,” Jesse told me. I’m in the middle of a book on the history of Ralph Lauren, the man and the company. Lauren has been very clear that he is not a fashion designer nor is he selling fashion. Rather, he explains, his clothes are about style within the context of a lifestyle that he wants the people who wear his clothes to experience. I had asked Jesse about their lifestyle approach because in the same way that Ralph Lauren ads are as much about the non-clothing elements of the visuals and language used, Lucky Rock seemed to be about a lifestyle package that includes wine as one of the many elements.

“You can’t just rely on brand [to make it in wine],” Jesse said. “Obviously we make wine, but the tattoo part [of the brand ID] is a parallel for modernizing the wine business. We cuss a lot, we’re covered in tattoos, we joke around, and that’s unusual for quality wine. My brother and I figured that if we’re going to put this amount of effort into it then we have to have fun and be authentic about who we are.”

“The food truck,” he continued, referencing the Instagram profile description, “is that great wine and food go together. But just because you’re eating great food doesn’t mean that you need a white table cloth. [There is a] correlation between food truck and Lucky Rock – French Laundry and Bond are synonymous the same way. We’re not trying to kid ourselves, we’re not Bond, not trying to be that, nor do you want to be. But we know that our wine goes with great food regardless of where the food comes from. There is really fantastic food coming out of trucks, just like we’re trying to make really fantastic wine that comes to you in an unpretentious way.”

I’ll be completely open about my own experience with Lucky Rock. I’d never heard of it until Jesse contacted me, and after looking at the website and Instagram I set myself up for disappointment. The sauvignon blanc was solid, maybe even good, but the pinot noir blew me away. The reality is that Lucky Rock is a legitimate winery that punches above its price point.

They’re able to do that because they take advantage of economies of scale built into their business model. They make a lot of wine for other brands, much of which comes from really good vineyards that are strategically chosen based on their ability to deliver high quality grapes at less than high-end Napa prices. Of the annual haul, a small amount is taken to produce Lucky Rock. By pooling the collective tonnage needs, they’re able to get grapes that a stand-alone winery could not afford to sell at $22 per bottle. Put another way, if they were buying these grapes just for Lucky Rock, the price point would be significantly higher.

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Starting from the goal of making a very reasonably priced wine, a few other elements of the business plan are critical to success. They are about 60% wholesale having made the conscious choice to prioritize that over being direct-to-consumer, which lowers overhead. They have to be high volume, as well, because they are low margin. “We want to be different,” Jesse explained, “if we ever opened a traditional tasting room we’d be letting ourselves down. If anything, we might open a tap room featuring different wines and beers to pour alongside our stuff.”

It is also critical to making a high quality $22 pinot that they actually know what they’re doing. Jesse cut his teeth making high quality, more expensive wine at August Briggs Winery, where he got his start thanks to a close family connection and where he continues to make the wine today. While the Lucky Rock lifestyle is more warehouse than Napa Valley, the winemaking is as advanced as those who sell the high society lifestyle. Jesse has been making pinot noir “for my entire winemaking life. We’re taking the high end mentality and finding vineyards where we can apply that approach without going as expensive.”

Jesse and I talked tannins for a solid ten minutes because one of the more impressive aspects of the 2018 pinot was the quality and elegance of the structure. Often times, pinot under $30 falls flat and thin, but not Lucky Rock. He takes tannin structure seriously and has been trying various trade craft over the last several vintages to build a consistent profile. Close relationships with fruit growers, careful use of highly selective tannin additives and lots of experimentation with various barrel cooperages and treatments has led to three consecutive vintages now of positive refinement of the tannin structure. It sounds like he’s getting to a place where achieving consistency will keep the wine at a great place.

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Here’s the thing: Lucky Rock’s lifestyle isn’t for everyone, though I do imagine that it is a major factor behind the label’s success thus far. What is for a wider audience, though, is the wine. Lucky Rock’s desire to capture customers based on the quality, whether it’s more or less expensive than you normally pay, delivers in the glass. Even if you aren’t into tattoos, food trucks or trucker hats, even if the label is a bit too aggressive for you, you need to try the wine because, and I feel confident saying this, you won’t find a better pinot noir for the price. And if you dig their vibe, all the better. Dive right in.

Here’s the tasting note on the 2018, which is currently for sale: The nose-filling aromas are dominated by bright cherry and raspberry, but also include subtle tar, rose petal and baking spice. The body is medium plus in weight with fine grained tannin and modest but well-integrated acid. This could age for another 1-2 years and do nicely, but it’s gulpable at the moment. Cherry and raspberry pop on the palate as well, and are bolstered by blood orange, lilac and something spicy. This punches well above its price point. 92 points. Value: A+.

Where to purchase:

Right now, help the brothers out and order direct. They’re offering a temporary COVID-inspired discount: 15% off 6 bottles with $6 shipping and 20% off 12 bottles with $12 shipping. Discount codes can be found here. They ship to a good chunk of the country.

If you’d rather find it locally, they have a retail finder here.

Siduri Likely to Keep on Winning

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Siduri founding winemaker Adam Lee (L) and new head winemaker Matt Revelette (R)

Siduri was started in 1994 by the husband and wife team of Adam Lee and Dianna Novy. With an exclusive focus on pinot noir and an approach based on site-designate wines, Siduri became a leading name in the burgeoning California pinot noir scene where it remains a vanguard producer today. Like many of Adam’s endeavors, Siduri was on the leading edge of a consumer-driven revolution. A few years ago, Adam and Dianna sold their successful winery to Jackson Family Wines, and late last year it was announced that after a few vintages of tutelage under Adam, Matt Revelette was taking over as the full time head winemaker as Adam would step away completely to focus on other projects.

In terms of experience, talent, reputation and character, Adam’s are big shoes for Matt to fill. Yet, when I sat down for dinner in early January with Adam, he was glowing over both his new freedom and the excitement he has for where Matt can take Siduri. The basis for this confidence in Matt is rooted in Matt’s winemaking prowess, but also in the friendship they’ve developed since Matt came on as his heir apparent. Adam, and later Matt when I spoke with him, referenced the long, fun days spent driving up and down California as Matt was introduced to Siduri’s long and impressive list of vineyard sources, and the time they’ve spent together socially. I’ve long believed that winemaker personality and character is a part of a wine’s terroir, and I don’t feel the least bit worried about that aspect of Siduri’s future with Matt taking over.

It came as no shock to me when I learned that Matt was a philosophy major in college. Adam’s mind moves one hundred miles per minute, coming up with all sorts of new business ideas while simultaneously mulling over ways to improve wine quality. The most substantial project he’s launched since selling Siduri is the Clarice Wine Company, which leverages three incredibly good pinot noirs made by Adam to create the next evolution in wine business models. You can read the Clarice profile I wrote last year here. In order for someone to earn Adam’s exuberant endorsement as Matt has, I can’t not see that person being a purposefully thoughtful and continuously curious person.

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To go further with this parallel, because Siduri makes over twenty wines from eight California and one Oregon AVA, all from vineyards owned by other people, it takes the mind of a thinker and a voraciously intellectually curious person to manage such a portfolio so productively. When Matt and I talked about his plans for Siduri, his first answer was that it all boils down to maintaining relationships with the growers. “It’s hard to make this many vineyard-designates without maintaining a lot of friendships. A lot of the onboarding has been getting to know the families that own the vineyards.” As if to make my point for me, Matt noted that “Adam didn’t build Siduri to what it is today without being forward-thinking, and I’m going to maintain that mindset of always moving forward and making those qualitative and incremental improvements.”

All of Siduri’s wine is made in its warehouse winery in Santa Rosa, to the west of Napa Valley, yet the vineyards it sources from are as far north as the Willamette Valley in Oregon to as far south as Santa Barbara (just north of Los Angeles). “That means lots of road time,” Matt told me. A common routine of his and Adams, was to meet up at 2:30 in the morning, get coffee and eat a breakfast sandwich, and arrive in southern California by 7:30. “We’d visit the vineyards, then travel down to Santa Barbara and see the vineyards there, then head to the Santa Lucia Highlands and drive back. We’d stop for a steak at The Hitching Post for dinner and then go to sleep.”

Despite schedules like that, “there’s nothing else I’d rather be doing,” Matt said. “If given the opportunity to do this in my spare time, I would. It’s great to see the vineyards, make friends with growers, see the site differences that manifest themselves naturally at harvest. It’s just amazing.” If Matt can keep up with Adam, then he can run Siduri like a champ and continue the tradition of great site-specific pinot noirs. Siduri’s business model is premised on an indefatigable engine, and it appears they have that in Matt. I feel good in saying that Matt will both continue Siduri’s legacy of expressive, high quality pinot noir, and over time make incremental steps that will drive Siduri’s continued improvement and growth.

Although Matt’s first solo vintage isn’t commercially available yet, I recently tasted through four of Siduri’s entry level AVA blends from the 2017 vintage: Willamette Valley, Anderson Valley, Russian River Valley and Santa Lucia Highlands. Each of these range in price from $35-40, express their unique little corner of the world, and are accessible upon release.

For fun, I decided to taste them blind. I had decently high confidence that I’d be able to get them correct; after all, these are four distinctly different terroirs. I also wanted to eliminate any bias I might have. I’ve never been much of a fan of Russian River Valley pinots, love Willamette, have been tasting a lot of Anderson Valley recently for an upcoming profile of the AVA I’m working on, and tasted through a case of Morgan Winery Santa Lucia Highland wines a few months back. I wanted to eliminate whatever I thought I knew about these AVAs to give them a fare shake – and to test my tasting abilities.

In short: I failed miserably with my picks. I got the Anderson Valley correct, mixed up the Russian River with the Santa Lucia Highlands, and was totally off with the Willamette Valley. I told Matt this when we spoke, and though he may have just been polite, he told me that he didn’t think he’d get it 100% right with this particular line up and vintage. I’ve chosen to take him at his word.

The first lesson I learned, which I’ve learned in the past and clearly forgotten, is that I do actually like Russian River pinot. In fact, it was my favorite of these four wines. The second lesson was that Anderson Valley really does have a unique signature that cuts across producers in certain seemingly unassailable ways (Matt confirmed my thinking on this, which I’ll flush out in the forthcoming AVA profile). Finally, there’s something special still undiscovered by the masses in the Santa Lucia Highlands, and I’m barely a step into that room but very excited to explore it more.

I’d buy three of these four wines for future consumption, especially the Russian River bottling. I’ve never latched onto Siduri’s Willamette Valley pinot, and the 2017 hasn’t changed my mind despite me really wanting to have my mind changed. Nevertheless, they all represent good to great value, and one cannot complain about the quality of any.

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2017 Siduri Anderson Valley pinot noir: The slightly sweet nose wafts scorched earth, plum, currant, raspberry, blood orange juice, pencil shavings and top soil. The body is quite smooth and elevated with sturdy, precise tannins that take a minute to settle in. The well-appointed structure frames nicely flavors of semi-sweet raspberry, plum, cherry, roasted coffee bean, dark semi-sweet cocoa and tanned leather. Amazing value for a really good wine. 92 points. Value: A.

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2017 Siduri Russian River Valley pinot noir – The nose is just gorgeous, offering aromas of baking-spiced red and black fruit, including strawberry, blackberry and blueberry. There’s a moist earth note as well. The deeply layered body is full and round, but juicy acid adds levity, elevating the light and sweet tannin. Flavor-wise, it offers sweet and polished cherry, blueberry and strawberry, which are accompanied by black pepper and cigar tobacco. This is a very pure expression of Russian River pinot. 93 points. Value: A.

2017 Siduri Santa Lucia Highlands – The dark, almost hedonistic nose is laser-focused on a concentration of raspberry, black plum, black currant and black cherry. The full body is elevated by bright acid, and mellowed by smooth, long and well-integrated tannin. The structure is seamless. Flavors icnlude strawberry, plum, cherry, sweet rhubarb, graphite, black pepper and a bit of iron. It finishes with a spicy flourish. Great stuff. 92 points. Value: A.

2017 Siduri Willamette Valley pinot noir – The nose is blue-ish in tone, with blueberry, plum and rhubarb making immediate appearances. Below them rest a mild fungal element and a saline quality. The body is slightly over medium, and texturized by slightly gritty tannin that carries sweet and juicy acid. Structurally it’s a nice wine. Flavors include blueberry, Acai, general florals and top soil, while it finishes on a note that suggests menthol cigarette. 90 points. Value: C+.

Try this Wine: 2015 Smith-Madrone Cabernet Sauvignon

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Welcome to 2020! Our first Try this Wine piece, posted back on July 1, 2018, featured one of our favorite white wines here at Good Vitis, Smith-Madrone’s Napa Valley riesling, which is produced entirely from the winery’s estate vineyards on Spring Mountain. Today, we’re writing about the winery’s 2015 estate cabernet sauvignon. Clearly, we have a bit of a fixation with the winery, and we think it’s for good reason; the wine is excellent and excellently priced.

Stu Smith, one of the three Smith family men working the property and making the wine, has many opinions. One of them is that riesling is a great grape for making wine. Another is that what he and other like-minded producers call “mountain wine” is superior to other wine. By “mountain wine,” Stu means wine made from grapes grown on mountain slopes.

The steeper slopes, elevation and orientation of mountain side vineyards offer particular perks that vineyards planted on flatter ground do not. I’ve written about this before in a piece on merlot. In brief, you get better drainage and more radiant energy than flat land vineyards, which drives flavor concentration and skin development while aiding ripening. While that’s too brief to do the argument justice, it’s not really the point of this post, and, plus, the proof is in the bottle. It’s one reason why you should try this wine; tasting is believing.

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Smith-Madrone estate vines and the incredible views of Napa Valley from Spring Mountain

Smith-Madrone cabernet sauvignon is priced around $45-65 depending on where you find it, which means for the quality it’s an absolute steal in the Napa cabernet category. I’ve not had another Napa cabernet as good for less than $75, while many of the $100+ bottles don’t match its complexity or elegance.

I’ve been a fan of the 2014 vintage of the cabernet, which is still available on shelves. I tasted the 2015 for the first time about two weeks ago and was blown away. I reached out to Stu to talk about it briefly, and he described the 2015 as “a clean, pure expression of mountain cabernet.” I found it to be a substantive wine layered with complexity, but far from heavy or thick. The tannins are ever-present but refined and encourage the flavors rather than extinguish them, a productive feature not found in abundance in Napa. It offers immediate appeal with several hours of decanting and is really impressive on the second night.

This experience with the 2015 is a bit different from the 2014, which as Stu wanted to point out highlights the purpose of Smith-Madrone’s approach to making wine. “2014 was a relatively big vintage. 2015 was on the smaller side. Alcohol is on the low end, and it has good acidity and bright cabernet fruit. 2014 is a bit more lush, fuller, richer. They’re two different styles of wine, and in some ways they show together what we’re trying to do, which is to get the vintage into the glass of wine and not pound a round peg into a square hole. The reason we vintage date [our wines] is to celebrate the diversity of the vintage. It’s a real value to the consumer.”

I gave the 2014 vintage 92 points, which ain’t bad. The 2015, though, well:

Decanted this for an hour and as it revealed itself, it became the best vintage of this wine that I’ve had. The nose is a mountain slope of dark sweet cherry and strawberry, wet barky soil, Herbes de Provence, licorice, molasses, black olive and smoke. It is medium plus in weight with elegant and refined tannin and acute acid that combine to form a traditional Old World style structure. The flavors are layered and extended aging will reveal them all. Right now they include salty cherry, strawberry, plum and rhubarb fruit that cohabitate nicely with olive tapenade, black pepper, rose water and graphite. I’d sit on this for at least another five years and then enjoy through 2030. 94 points. Value: A.

This is a wine to try because of the quality, value and intrigue it offers as an elegant, Old World-style wine with a mountain slope twist that drinks well now and will drink well into the future.

Where to purchase:

You can buy direct from Smith-Madrone, where it is being sold for $52, and also from:

K&L Wine Merchants (online and around California)

Rye Brook Wine & Spirits (online and in Rye Brook, New York)

Wine.com (online)

Woods Wholesale Wine (online and in Grosse Point, Michigan)

The 8 Most Revelatory Moments of 2019

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The author and his wife, Kayce, at Barboursville Vineyards in Virginia

There’s no doubt I have a lot to be thankful for in life: family, health, friends and general happiness. Add that my hobby is writing a wine blog, and there’s no seriously arguing that I don’t have a good existence on this planet. I’m especially happy with 2019 because it marks the first full calendar year of being married to a great woman and the attendant benefits of great in-laws in my life. 2019 carried with it some challenges, but all-in-all I loved it. And because 2019 was also a great year in wine for me, I’ve been especially excited to write this year’s retrospective best-of post.

These retrospective pieces are admittedly a bit self-indulgent; they are effectively an exercise in bragging (look at all this great wine I got to have, and all these great places I got to go!). I justify writing them nonetheless because if you’re into wine like I am, and I know some of the Good Vitis readers are, you want to read about the wine experiences of others because wine is a unique way of appreciating the world, and it can be inspiring. It adds, literally and figuratively, flavor and beauty to life in ways that can make one feel better about, and more appreciative of, the people around them and the planet they inhabit.

Some of this impact can be revelatory, and these experiences are almost always more meaningful and impactful when shared with others. All of the experiences below were made better because of the people I shared them with, and I hope reading about them will motivate readers to seek out more special moments of their own in 2020.

With this in mind, and in keeping with the Good Vitis tradition of doing each year’s retrospective a bit different from those before it, this year’s piece will focus on the eight most personally revelatory wine experiences of the year. Here we go.

Revelation No. 1: Sauvignon blanc is amazing

Aaron before February 6th, 2019: I don’t much care for sauvignon blanc. It’s unbalanced and too acidic, it’s green, it’s lean and it’s monolithic in profile.

Aaron on September 14th, 2019 after a sip of 2005 Edmond Vatan Clos la Néore sauvignon blanc from the Loire Valley: This is the best wine I’ve ever had.

In 2019, I’ve had four sauvignon blancs that collectively have turned me from a hater to an appreciator. I’m a lover of these four, and more willing to try sauvignon blanc in general. The first to show me that the grape could be more complex and enjoyable than I’d previously known was the 2017 Loveblock sauvignon blanc. In the article I published about the winery started by Erica and Kim Crawford of New Zealand sauvignon blanc fame, I said of the wine that “[the] Loveblock style of sauvignon blanc is rounder, more tropical and complex [than that made famous by the Kim Crawford label]. My tasting note on the wine describes an expressive, jovial and entertaining wine with more intrigue then the typical New Zealand profile tends to inspire in me.” I gave the wine 91 points with a value of A.

Loveblock

Around the time that I published the Loveblock article, my wife Kayce and I had dinner with Sam Teakle, the winemaker at Capture Wines in Napa. Although Capture mostly makes red wine, it has two sauvignon blancs and Sam brought with him the entry level bottle which is called “Tradition.” Kayce, who like me wasn’t a sauvignon blanc lover at the time, loved it, as did I, and so in following up later I asked for a full bottle so I could write a Try This Wine feature on it, which I did.

In the short piece, I noted that the Tradition “offered more substance, weight and depth than I had been accustomed to finding in the variety. I had always thought of sauvignon blanc as a lean, citrusy and acidicly- sharp wine that was simple and even sometimes unpleasantly bitter. The Captûre Tradition proves all this wrong – it proves the haters wrong – at an incredibly reasonable price of $25. It will over-deliver as a pop-and-pour summer white wine, and has sufficient seriousness and complexity to be decanted for an hour and enjoyed over the course of an evening.” I gave it 94 points with an A+ value rating.

Clos de Neore

Picture poached from Isaac Baker’s Instagram

Several months later, I visited a friend of a friend, with the mutual friend, who wanted to swap some wine from his cellar for stuff he’d never had before. I’m not sure what was traded for it, but we walked away with a bottle of 2005 Edmond Vatan Clos la Néore. This is a sauvignon blanc from Sancerre in France’s Loire Valley, and to be fully transparent, I’d never heard of it before (waiting for the gasps and looks of disproval to subside…). We ended up drinking it that night with another wine loving friend at his suggestion. I took one sip and thought, “well holy fucking shit, I don’t even know…I mean…wow.” I pulled out my phone, opened the CellarTracker app, and wrote a tasting note:

This is otherworldly. The nose wafts a crazy cornucopia of waxy golden raisin, Thai basil, honeycomb, kiwi, peach, crushed rock minerality, cantaloupe and spearmint. The palate is spry but delivers seriously hefty layers in a mind-blowing juxtaposition. The flavors are crazy cool, delivering serious star fruit, Sichuan spicy, honeyed melon, poached pear, poached peach, grapefruit, Calvados, rose water, kiwi and spearmint. It’s entering a transcendental phase. 98 points.

That’s the highest point total I’ve ever given to a wine, and the taste and texture and complexity and mouthfeel remain incredibly fresh in my mind. As I said above, it’s the best wine I’ve ever had. I want more, I will always crave this wine. And I feared that I’d never enjoy another sauvignon blanc again after the Vatan.

Chimney

Then, about a month and a half later, I opened a bottle of 2009 Chimney Rock Elevage Blanc that I’d bought at auction and realized that the Vatan had not ruined the variety for me. I’d visited Chimney Rock in Napa in March of 2019. Known as a red wine house, I was most impressed with their rosé and the Elevage Blanc, their only white. I included the latter in a Try this Wine post about what I called “spring whites” that included the Chimney Rock along with others from Carlisle, Copain and Yangarra, all of which fit my conception of a white wine perfect for the season between winter and summer:

“The profile of white that I’m suggesting – some weight, multiple layers of flavor, thick acid – is also more versatile food-wise than many other wines. This is to say, it can hold its own with grilled vegetables, chicken, turkey and fish as well as red-fruited wines like pinot noir, trousseau, gamay, cabernet franc and zinfandel. Just because you’re going to a friend’s grill-out doesn’t mean you should avoid white wine.”

Chimney’s Elevage Blanc is a blend of sauvignon blanc and sauvignon gris, and I gave the 2016 that I tried at the winery 93 points with a value of A-, and said of it:

“It offers incredible smoothness in personality and feel. With a deft full body, it boasts loads of stone and tropical fruits, spicy zest, marzipan, slate and flint minerality and a smoky finish. If you tend to find sauvignon blanc too bitter and cutting, this is one that may change your mind.”

Based on this experience, I bought the 2009 off Winebid hoping that it would be something cool, and it was. The note:

“The saturated and tropical nose offers aromas of paraffin wax, dried kiwi, dried papaya, dried pineapple, white pepper and orange preserves. It is full bodied on the palate with lush acid that gets slightly gritty on the finish. The balance is on-point and the mouthfeel is sumptuous. Flavors come in fascinating waves of pear, cantaloupe, barely ripe papaya, green chimichurri sauce, Key lime, almond paste, Mandarine orange and flint minerality. This is a super cool, interesting wine that is at the very end of its prime life.” (I gave it 93 points).

I did an Instagram post about it in which I said “[this] fascinating 10-year-old Napa blend of sauvignon blanc and sauvignon gris delivers captivating balance, a lush mouthfeel and deeply layered flavors that only come from the combination of great fruit, terroir and winemaking.” I tagged John Terlato of Terlato Wines who owns Chimney Rock, and he was nice enough to post this comment on it:

“Thank you for the kind words. Our goal was to make a white wine for red wine drinkers – a wine which was at the same time complex, sublime and possessed the ability to age. Glad you enjoyed our work. Elizabeth Vianna’s hand clearly showing here. Inspiration + talent + vineyards = potentially extraordinary wines. Thank you again.”

Although the Elevage Blanc wasn’t as good as the Vatan, it seriously juiced my newfound love of sauvignon blanc and boosted my interest in trying more. If 2019 was the year of any grape for me, it’d be sauvignon blanc. A year ago I never would have predicted that.

Revelation No. 2: Judging a wine competition is weird

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I was honored to be asked to participate in the judging of the 2019 Maryland Governor’s Cup competition. It was my first wine competition judging experience, and made me realize (a) just how hard it is for a competition to be worthwhile for the consumer, (b) just how hard it is to design and run a competition that allows the best wines to actually win, and (c) just how frustrating it must be for the industry that competitions are what they are. That said, I tip my hat to the gentlemen who is hired to organize and run the competition. Given the limitations impressed upon him by the factors involved, he did a hell of a job. I learned the following things:

  1. The Maryland competition and many like it are open only to wineries who want to pay to enter, so it does not cover every winery that otherwise could be part of it.
  2. Many use volunteer judges, and because it’s often a full day event that judges must travel to, when judges judge for free you rarely get the best overall quality of judges.
  3. At this competition, no judge tasted every wine. In fact, we tasted at most half of them each. I’m not sure about other competitions, but I imagine many of them are the same. This, when combined with #1 and #2, meant for me that only two of the eight winners deserved to make the final round.

These competitions are helpful for many in the industry, especially up-and-coming regions like Maryland and for really saturated markets like California where the best wines don’t need competition awards to sell out every year and the lessers are looking for ways of impressing customers. If I sound pessimistic about all of it, I am, but I do believe at the end of the day they’re a net positive for the industry, especially Maryland because of where it is in its maturation as a wine producing state. It needs these opportunities to compete against itself so that the bar is continuously raised.

Revelation No. 3: Even you can import wine

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Okay, so not really. I didn’t import any wine. I can’t, I don’t have the permits or the business license to do it. But, my friend Peter Wygandt of Weygand-Metlzer Importing does. When I found out that he was traveling to the Republic of Georgia, I wanted to him to visit my friends over there who make incredible wine, the Togonidze family. I told him that if he could squeeze one more winery visit in while he was there, he’d taste the best wine he’d have on the trip and that there would be no way he’d be able to bring any of it into America because they don’t make enough to export. Peter said he’d try, and I sort of forgot about it.

If the name Togonidze rings a bell, it might be because you read the Good Vitis post about my visit there, which is called “Words Escape Me: The Country, Food and Wines of Georgia.” I truly love Georgia. The people, geography, beauty, food and wine are individually incredible and collectively breathtaking. The main feature of the piece is the night I spent eating and drinking with the Togonidze family at their home. Their Mtsvane (a white grape with very green skin) is among my very favorite wines and probably the most unusual wine I’ve had that actually works despite how unusual it is.

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Peter (left) with Gia Togonidze in Georgia

A few months after talking with Peter, I saw that the Togonidzes had posted pictures of them with Peter at their home. I got the biggest grin. How cool is that?! Still, I thought, no way Peter is signing an account with them, they don’t make enough. But then, another month or two later, I get the email from Peter: I’m importing Togonidze. I rejoiced. When the wine arrived, Peter hosted a tasting at his brick and mortar store in Washington, DC and sent me a note making sure I would show up. Of course I would, and of course I did. Peter was gracious enough to acknowledge my role in bringing Togonidze to America to the crowd that was there when I arrived. We happily bought a case and half and are reserving the bottles to share with the people closest to us.

Revelation No. 4: Mosel is for real

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The Master of Mosel, Markus Hüls

Speaking of Peter Weygandt, after Kayce and I decided our honeymoon was going to include Germany, I asked Peter if he could connect me with one of his producers in the Mosel Valley because we were going to spend three days there. He chose a producer named Markus Hüls and set a tasting up for us with Markus himself. For a while I hadn’t cared for riesling, but I’ve slowly grown to appreciate it over the last three or so years. Before you think “he doesn’t like sweet wines,” I do. The issue for me was acid – the riesling I was told was the good stuff was too acidic for me.

I started to turn the corner, actually, after a conversation with a coffee roaster in Syracuse, New York, in 2012 who told me that “acid means flavor,” which translated means that acid carries flavor to our taste buds, almost like salt. I started paying more attention to acidic foods and wines and how the flavors might be different in those compared to others with lower acid, and I noticed that he was often right. Acid is also part of a wine’s physical structure and sensation, and in white wine its impact is particularly felt because of the absence of tannin. I wouldn’t say I’m a raging aid head, but I certainly like acidic wines much more now than before.

I wrote a feature piece on Hüls in September in which I praised the acid profile in the wines and Marcus’ ability to harness acid to drive aromatic and flavor profiles that build gorgeously structured wines. “Markus Hüls is a revelation in steep slope Mosel wine,” I wrote, “that delivers an acid profile defining something both unique and exceptional.” We now have a case of Hüls aging in our cellar, and I’m on the hunt for more riesling.

While crystalizing a desire to add more riesling to our cellar, the three days spent in Mosel clarified for me why it is considered by many to be the best place on earth to grow and make riesling. Riesling is one of those grapes with enormous range, and the impact of the winding rivers and steep slopes on the vines explains how one grape can be made to taste so many different ways.

Revelation No. 5: Cayuse can age well

Let me apologize now for small size of the crowd for which this revelation is relevant. Growing up in Washington State and getting into wine through the state’s industry, chances are good that you come to revere Cayuse Vineyards even if you don’t taste their wines. They are among the most legendary wineries in the state, and also among the most closeted and elitist. Its founder and winemaker, Christophe Baron, famously happened upon Walla Walla, Washington, on his way from his home in Champagne to Oregon where he intended to make pinot noir. Captured by an internship in Walla Walla, he never left. He now owns several labels, all of which receive numerous mid to upper 90s scores from the major reviewers, including several 100’s. He sells almost exclusively through a wine club that maintains a wait list that is five to ten years long.

I waited on the list for seven years myself before I was offered 3 bottles of a single wine of my choosing. My choice was the God Only Knows Grenache, and I came in at the 2013 vintage. At some point in the last year or two, I received an email saying that I could opt into a lottery for older vintages of wine because they were clearing out the library. The rule was: you get what you get, up to six bottles, and you have to take them all. I sent a note to two friends asking if they wanted to split the spoils, and we went for it. We ended up with the 2000 Coccinelle Vineyard syrah, 2004 Cailloux Vineyard syrah and 2008 The Widowmaker (En Chamberlin Vineyard) cabernet sauvignon. One friend added his own 2011 Cailloux Vineyard syrah.

Cayuse

The Cayuses, and other great wines from that remarkable night

There is some debate as to whether high end Washington wine gets better with significant aging. The best stuff has the tannin and acid, but some worry that the warm climate produces too much tannin as well as too much alcohol for a wine to get better over ten-plus years. Within this discussion, Cayuse is hotly debated. This library lottery gave me the chance to find out for myself, and the answer is an unqualified “yes.” They are magical wines. To be able to say that with absolute clarity is a big deal for me, even if it only matters to a handful of people. We were all impressed by the wines, and though we didn’t taste any of the Cayuse I have in my cellar, it gave me confidence to sit longer on the wines I’m hoarding. If you’re curious, you can find tasting notes here.

Revelation No. 6: Old wines rock

I’m just starting to get to the point where I know what to look for in old wine, and I say this both from the perspective of buying it and tasting it. It began a few years back with an extraordinary flight of 2000, 2002 and 2003 Cameron Abbey Ridge pinot noir from Oregon, and it’s taken off since then. 2019 was the first year in which seriously old wine became a somewhat regular thing in our household.

It’s hard to describe the qualities that make old wine worth the wait, especially because different types of grapes go through different kinds of changes, and because winemaking becomes a bigger factor when it goes up against the test of time. We get to see how the structure of the wine plays out. Did the components – tannin, acid, alcohol and fruit – find harmony, or fall apart? Did the depth of the wine reveal itself, allowing the drinker the opportunity to smell and taste everything it has to offer but needed time to reveal? Really good wine that is aged appropriately takes on qualities and physical sensations that no young wine, regardless of what it is or how it was made, can have. It’s the nature of the difference that is so special to me.

A contributing factor to my love for old wine is the revelation, good or bad, of tasting a wine that’s spent so much time by itself. What has it done with that time? Did it make the most of it? There’s also the game of when to open it. Is ten years enough? Fifteen years too many? There’s only one way to find out: pull the cork. The anticipation, and the result, are fun to experience.

Allowing wine to age teaches you a lot about the winery, the vintage and the region. In 2019, we drank 23 bottles of wine that were at least 10 years past their vintage. In addition to the older wines discussed above, I’m listing several below along with the lessons I learned from having them.

Chablis

2009 Vincent Dauvissat Les Preuses Grand Cru Chablis – Chablis is one of my favorite regions, but can be hard to judge on ageability. My favorite aspect about Chablis – its twitchy, nervous acid – tends to fade fairly quickly, so aging it means losing that. On the flip side, as this wine proved, Chablis can take on a multitude of dimensions with age that are special.

2008 JD Varja Ruggeri Langhe – I love nebbiolo, but it can be a tough grape. It’s quite tannic and acidic, and so it can age for a long time, and often should. But on the lower end, while it can retain sufficient tannin and acid, it doesn’t always develop the requisite fruit to go the distance. This was an example of that. I liked it, but didn’t love it. It was ideal probably five years ago.

Willi

2007 Willi Schaefer Graacher Himmelreich Kabinett Riesling – This was one of the best wines I’ve had, and a perfect example of how quality riesling gets amazing with age: so many deeply developed flavors with acid that keeps them raging, seemingly indefinitely. It could’ve gone for another ten great years.

2006 Domaine Pierre Usseglio & Fils Cuvée de mon Aïeul Chateauneuf du Pape – This was a good vintage for Chateauneuf du Pape, and Usseglio is known for producing particularly age-worthy wines. The case with this one, though, was disappointing because I opened it too early. It was only just starting to awaken, and it had miles of depth left to unravel.

2005 Lucien Le Moine Burgundy – Maybe the most frustrating wine of the year for me. When it was released, I’m told by the person who bought it, it was maybe $15 or $20. It’s Moine’s entry level Burgundy. Today it goes for $50+. It was damn good, much better than nearly all of the sub-$50 pinots I’ve had from anywhere, and better than many $100+ Burgundies I’ve tasted. If I could go back to the mid-2000s, when a lot of great Burgundy was still being made without a ton of oak, I’d buy it by the pallet so I could start opening it now.

2005 Spring Mountain Vineyard Cabernet Sauvignon – The lesson to be learned here is that the size of the bottle matters. Because the cork allows oxygen into the wine, the ratio of oxygen to wine is the highest when the size of the bottle is the smallest. I had this out of a half-bottle, and while it was delicious, it was past its prime. It would not, however, been past its prime if it had come out of a regular or large-format bottle. Lesson being, don’t age your half bottles as long as you would larger bottles.

Huet

1989 Domaine Huet Le Mont Moelleux Premiere Trie – I got this birth year bottle to celebrate my wife’s 30th birthday. Loire chenin blanc is her favorite wine and among my favorites, so it was a no brainer. This particular bottle is pretty special; I think it’s safe to say that Huet is universally regarded as among the best Vouvray producers and one that gets better and better over its first 30-plus years of life (incidentally, not unlike wife). I had personally verified the quality of Huet previously, and can now verify its ageability. This bottle will make it hard to drink Huet that isn’t decades old.

Margaux

1967 Chateau Lescombes Margaux – This bottle was a gift I received less than a minute into meetings its original owner. We crossed paths at Domaine Storage in DC where we were both storing wine. I got a locker there about six months ago, and he was in the process of emptying his out. He was a bit into retirement and realized it was time to drink through the remainder of his collection, most of which he’d forgotten about. We were having a nice conversation and he reached down into a box and pulled out two of these bottles and handed them to me with the advice to not forget about the wines I was buying, like he had, so that so many wouldn’t go to waste. These 67’ Margauxs were past their prime and he knew it, but figured it would be fun for me to take a flyer on them since I wasn’t paying for them and he had so many. We haven’t opened the second bottle, but the first bottle was both past its prime and delicious (especially the nose). I doubt I’ll find myself in the position he was with someone like me decades from now, but his advice is a great reminder that collecting wine is about finding your sweet spot and reveling in it.

Revelation No. 7: Barboursville Vineyards

I wrote about a two-day stay at Virginia’s Barboursville Vineyards over on The Cork Report back in February in which we tried multiple vintages of the winery’s best red wines (in my opinion at least): cabernet franc reserve, nebbiolo reserve and Octagon, their Bordeaux-style flagship wine, going back to 1999. I’ve visited some of the best-known and most respected Virginia wineries, but I didn’t appreciate how good Virginia wine could be until the Barboursville visit. Their signature is no flash, all substance. As I wrote in the piece, “[a] trip to Barboursville Vineyards in Virginia feels to me like what a visit to Gaja in Piedmont, William Fevre in Chablis or López de Heredia in Rioja might: the chance to experience an especially iconic, historical, traditional and consistently high-performing estate in its respective region.”

Barboursville

#NoFilter

Barboursville has been around forever relative to the Virginia wine industry, and the know-how they’ve developed through low personnel turnover and farming the same vineyards for decades has translated into the rare Virginia wine that deservedly belongs in lineups with the best producers in the world. The 2010 Nebbiolo Reserve and 2007 Octagon were particularly revelatory for me and I’d love to see how they would perform in blind Barolo and Pomerol tastings, respectively. Viniculture and winemaking are labors of love for the people at Barboursville, and for their long-term winemaker-turned general manager Luca Paschina, it’s a way of life. He has shown what Virginia is capable of, and the more Luca’s the state has, the better.

Revelation No. 8: Emidio Pepe

During our honeymoon this summer we spent three days at Emidio Pepe in Abruzzo, Italy. I wrote all about it in a profile I did of the winery so I don’t need to go in depth here. What is most important to say now is that it may have become my favorite winery. There is an obvious bias in play because we spent time there, and it was wonderful. Amazing food and wine, great service and people, unreal setting, the romance of the honeymoon, etc. – I have names, faces, vineyards, views, aromas, flavors and emotions to connect to the wine that can’t be replicated by a retail experience. But even still, for my palate it doesn’t get better than Pepe.

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The characteristic of Pepe’s wines that I most connect with are the evolution they go through as they age. As I explained in the linked profile above, Pepe purposefully makes reductive wines that work with the naturally high acid and tannin of Abruzzo and their vineyards to make wine that transcends itself over periods measured in decade increments, giving the depth and complexity of the grapes times to marry and sing. The beauty of the wine is then amplified by winemaking choices – pressing technique, aging vessel, etc. – that are chosen because they assist the grapes and vineyard in putting their best selves forward. It’s as if they extract all of the best qualities of the grapes and terroir…and then some. This is the good kind of human intervention. While there is beautiful wine made from human decision-making that goes beyond, or around, expressing the grape and vineyard, there is something especially extraordinary and rare about a wine that wows you without needing cosmetic surgery. Pepe pulls it off better than any other wine I’ve had.

Closing

Let me finish with a quote that brings home the point of these retrospective pieces:

“One should always be drunk. That’s all that matters…But with what? With wine, with poetry, or with virtue, as you chose. But get drunk.” – French poet Charles Baudelaire.

Wine brings people together and plays the role of a properly adjusted saturation filter for life. Make sure you enjoy some (safely) with the people who matter most this holiday season.

Finding Structure and Balance in Morgan Wine

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We’re deep into the holiday season, which is a period when a lot of wine gets consumed. Between office parties, potlucks, family dinners, Friendsgiving, Christmas, Chanukah, Kwanza, New Years and everything else going on, the opportunities to pull corks are seemingly endless. Kayce and I hosted Thanksgiving this year, which meant having enough wine on hand for eight very thirsty people.

Back in the spring, Morgan Winery asked if I’d like to receive samples. Morgan is located in the Santa Lucia Highlands of California, one of California’s lesser known wine producing regions. My only prior exposure to Morgan was their Santa Lucia chardonnay, which is available by the glass at a place I frequent and performs strongly in that role. I figured sure, why not. Then, two full cases showed up. Twelve wines, two bottles of each. Perfect, I thought, one set for Good Vitis and one set for Thanksgiving.

The Menenberg-Seifert Thanksgiving p/b Morgan Winery went well. The food and the wine delivered. Morgan makes a wide range of wines, and we were lucky enough to receive the grenache blanc, sauvignon blanc, Metallico (un-oaked chardonnay), Santa Lucia Highlands chardonnay, rosé of grenache, dry Double L riesling, off dry Double L riesling, Cotes de Crow’s southern Rhone-style blend, tempranillo, Twelve Clones pinot noir, Double L pinot noir and G17 syrah. No matter the food you put on your plate, there was a Morgan for it.

Part of what made the Morgan line up well-suited for the diversity of a Thanksgiving meal is the style the winery produces, which is driven by the climate and terroir of the Santa Lucia Highlands – referred to as “the SLH” to those in the know – and the broader Monterey area from which they grow and source their grapes. The SLH has, probably among others, two elements going for it that helps winemakers produce elegance and refinement: natural warmth absent the wind, and routine wind patterns that bring in cool air. The result, if leveraged like Morgan does, is bright acid combined with sturdy but smooth tannin. That’s a recipe for good food-pairing wine.

SLH map

To understand how Morgan gets this profile, it helps to talk a bit about the SLH. The wine growing areas in the SLH are located on the inland slopes of the Salinas Mountains, which run north-south, paralleling California coast. Across the Salinas Valley from the vineyards lie the Gabilan Mountains. The warm air of the Salinas Valley pulls the cold air from cooler Monterey Bay located to the north down into the vineyards, which moderates temperatures.

I spoke with Sam Smith, Morgan’s winemaker, who told me that were it not for this wind phenomenon, SLH would be a warmer wine growing region that produced bigger wines. “The wind gives us a cool climate. We have foggy mornings that blow off by 11am, giving us generally a few hours of sun and low wind. But by 2pm, the wind starts ripping down the Valley off Monterey Bay and continues southward.”

“It has a big effect on ripening,” Sam explained. “It can close the stoma [little valves in the grape skins that regulate gas exchange] on the vines, which effectively helps develop acid and serious phenolic [tannin] structure” without a quick rate of sugar production. This explains why Morgan wines can exude a precise style consisting of both depth and restraint.

Picture Double L Vineyard (37)

Morgan’s own, and the SLH’s only certified organic vineyard, Double L Vineyard

Morgan’s premier vineyard is called Double L. The 48-acre vineyard is long and skinny, effectively divided into two halves. The entire vineyard has loam soil, though the “upper field” has more clay and a higher water-retaining capacity, giving it more fertility than the “lower field” and its more lose sandy soil. Double L is the only certified organic vineyard in the appellation, and Morgan reserves its fruit exclusively for its own wines. Most of the Double L fruit goes into Double L designated wines, though the non-vineyard designate SLH chardonnay and Twelve Clones pinot noir receive a small amount of Double L fruit. The vineyard produces pinot noir, chardonnay, syrah and riesling.

With prior experience in Santa Barbara and the Northern Rhone, Sam Smith brought some of the right kind of know-how to Morgan and the SLHF, where he has been the head winemaker for the last four years. “The amount of natural acidity [in the SLH] is incredible,” Sam said when asked to compare the new-ish digs to his old ones, adding that “it’s one of the things I love about growing and making wine here.”

Sam pointed out something about this natural acidity that hadn’t crossed my mind: “[The naturally high acid] can be tough to make wine [in the SLH] without it being over-ripe” because the naturally high acidity gives growers the ability to extend hang time for the fruit on the vine, which leads to higher sugar accumulation in the grapes that results in “big, rich and boozy” wines. “If you have the intention [of making more restrained, elegant wines] and you are on top of sampling, you can nail your pick [dates] and hit great balance while retaining fruit-driven profiles. The balance that we can get in most vintages is killer.”

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Speaking to this killer balance, we enjoyed the case of Morgan over a period of three days, and nearly every wine improved over the first 48 hours, if not the entire 72 hours, as we exposed it to more and more oxygen. This included some of the white wines as well, and is a sign of overall quality for a number of reasons. One important reason is that it indicates a hard-to-find quality in the balance of the structure of the wine, which is composed of acid, tannin, alcohol and fruit. Initial exposure to oxygen can help some wines fully express themselves, but extended exposure will degrade all wines and expose imbalances in the structure. 48-72 hours is a long period of exposure for a wine to survive, even with the bottles re-sealed, and Morgan gets two enthusiastic thumbs up for taking the oxygen and making the most of it.

I want to focus in on four wines that stood out to me. The first two are the Double L rieslings, the dry and off-dry versions. People don’t think of California in the discussion of riesling, and it’s to their detriment. I’ve been an advocate for several California rieslings, especially the bottle produced by Smith-Madrone off Spring Mountain in Napa. But in full disclosure, I haven’t looked to the SLH for the variety, so I was surprised when the Morgan shipment included two rieslings. After tasting them, I can add “pleasant” to “surprised.”

Sam treats the riesling similarly to the other grapes planted in Double L. He typically does not drop fruit, getting between 4 and 5 acres a ton while retaining sufficient acid and aromatics. Sam noted that part of the Double L riesling signature is an herbal, minty quality and white tea freshness, which struck me on the finish of both wines, especially the dry version. The balance of these wines is what really impressed. Riesling can be a controversial grape for some: if it has high acid and poor balance, the acid is accentuated in unfortunate ways. In America, where the prevailing palate is highly sensitive to acid, that balance better be spot-on. I put the Morgan rieslings in the category of those I’d pour for riesling skeptics.


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2018 Morgan Riesling Double L Vineyard Dry – The nose boasts a nice range of tropical fruits – think honeyed pineapple and guava – plus lemon-lime citrus, mint and dried green herbs. It’s a full-bodied wine with medium weight and lush acid that carries traditional varietal flavors of lime pith, banana leaf, herbal tea, crushed rock minerality and an unusual nice hit of spearmint. A very well-balanced riesling with immediate appeal and medium-range upside. 89 points. Value: A-.

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2018 Morgan Riesling Double L Vineyard Off Dry – The very pleasant nose offers guava, pineapple, honeysuckle, limeade, yellow peach and some stone minerality. It gets towards the heavier end of medium body with the residual sugar adding body and balance to the modest acid, the latter of which could be turned up just a bit. Flavors hit on honeyed tropical fruits, including guava, pineapple and banana, plus white tea leaf, sea mist and some slate minerality. In a welcomed turn of events, the acid comes on a bit more on the finish and leaves the mouth with a slightly gritty sensation and herbal flavor. 89 points. Value: A-.


Staying on the Double L train, I want to talk briefly about the Double L pinot noir, which was the strongest wine in the lineup. The depth and seamlessness of the tannins, especially after 48 hours of oxygen exposure, where what stood out as quite impressive. The grapes for this wine, and generally all of Morgan’s reds, are entirely destemmed. This means the tannin development comes primarily from the skins which accumulate high quantities of something called anthocyanin, which is the smoother type of tannin as compared to the corser phenolic tannins that come from seeds and stems.

We discussed how Sam gets these gorgeous tannins, and he walked me through his vineyard approach which revolves around opening the canopy (the leaves) while protecting the grape clusters from sun burn. On the side of the grapes that get morning sun, which presents a low risk of sun burn, Sam and his team completely clear the leaves. On the other side, which gets the more radiant afternoon sun, they do what is called “tunneling,” which means removing the leaves that are between the clusters and the vine, while leaving the leaves on the outside of the clusters.

Sam finds that this approach strikes the right level of tannin development and produces tannins that mature in the vineyard, which he points out are the easiest to extract when making the wine and require little else be done in the winemaking to achieve tannin development. The Double L pinot gets a relatively short amount of maceration, just one to one-and-a-half weeks on the skins. He limits fermentation temperatures to 85 degrees in order to avoid over-extraction and retain aromatics. Most agitation is push down, with just a bit of pump over at the beginning. Cold soak comes only in the “voluntary” form, meaning the time between crushing the grapes and when fermentation begins. The goal is to “nail the structure and aromatics. If you do, that’s the holy grail.” He seems to be on the right track with this one.


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2017 Morgan Pinot Noir Double L Vineyard – Smells like a cool climate pinot with crushed red berries and plums, baking spice, tangerine peel and dark cocoa. It’s medium bodied with dense, fine grain and balanced acid. I think another 2-3 years of cellaring will help this unwind a bit. I’d love to have it in five years. Right now it’s offering juicy strawberry and blackberry to go with baking spice, dark cocoa and scorched earth. The depth is there, the complexity is there, it just needs more time. 72 hours out from initial opening, it’s really singing a beautiful structure and aroma. This is promising stuff. 92 points. Value: A-.


If the Double L pinot noir was the strongest Morgan I tasted, the G17 Syrah may be the most promising. It also happens to be the wine with which Sam is doing some whole cluster experimentation because syrah “sucks up whole cluster” better than the other red varieties Morgan is producing. The goal with the experimentation is to add aromatics and flavors without adding woody or green notes. “Whole cluster is similar to new oak,” Sam explained, “you want new oak to help frame the wine, but if it tastes like oak then that sucks.”

While whole clusters are an interesting experiment, picking the grapes on time is the most important thing. “There’s a real risk of waiting too long to pick. To a large extent the earlier you pick it, the more savory and floral it’s going to be. You have to check the syrah’s ripeness pretty closely and that’s what helps retain the elegance.” I asked Sam about the future of syrah in the SLH, and he pointed out that the granite origin of the loam soil is “a natural for syrah; you pair them and it’s a no brainer.” His Rhone experience shows through in the quality and profile of this wine.


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2017 Morgan Syrah G17 – The nose is a bit meaty, offering bloody red meat and gamey aromas to go with dark cherry and strawberry. I get the sense the nose is a bit underdeveloped. It’s almost full bodied with clean, juicy acid and fine grained tannins that have reached an advanced stage of integration for the youth of this wine, though it seems to lack just a bit in depth. The overall structure finds good balance and a slightly grippy texture. Sweet cherry and strawberry, blackberry, saline, tar, black pepper and blood orange. Another great value from Morgan. 90 points. Value: A.


I’ll conclude by making a genuine pitch for trying Morgan’s wines. In addition to the four discussed above, I’d also recommend the SLH chardonnay as a great value American chardonnay (yes, it’s not buttery or heavy, don’t worry) and the grenache blanc as a great entry-level wine for experimenting with something a bit different. Regardless of which wines you ultimately pick up, they represent an honest effort to produce high quality wines from an area where elegance and balance are achievable in unique ways.

Other wines reviewed:

2017 Morgan Cotes du Crow’s (grenache, syrah and tempranillo) – The ripe nose offers ripe cherry, raspberry, spiced plum sauce, freshly tanned leather and purple florals. It’s medium bodied but coats the palate with vibrant acid and finely grained tannin that together form a good balance and pleasant mouthfeel. The fruit is mostly red and slightly sweet, featuring plum, raspberry and cherry. There are some earthy notes of wet dirt and chai spice that come in on the finish. 89 points. Value: A.

2017 Morgan Grenache Blanc – The mineral-driven nose wafts seashell, petrol, sharp lemon, Marcona almond and slate. Blind I might’ve called a 5 year-old dry riesling based on the aromas. It’s on the lighter side in terms of weight with clean, pure acid that leaves a juicy finish. The flavors include lemon, raw yellow corn (minus the sweetness), thyme, orange pith, sea water and a riesling-esque minerality. Blind I might’ve called it a young riesling based on the flavors. A very intriguing if simple wine that with extended air takes on additional complexity. 89 points. Value: A.

2018 Morgan Rosé of Grenache – The nose shows signs of watermelon, strawberry fresca, lime sorbet and white pepper. It’s barely medium bodied with juicy acid and a modest acid backbone. The balance and texture are both nice. Flavors include cherry Sprite, tart strawberry, tart cherry and white pepper. Overall a fresh rosé with flavors that pop off the acid. 89 points. Value: C-.

2017 Morgan Metallico Chardonnay – The nose offers classic chardonnay aromas of lanolin, creme brûlée, banana peel, white tea and buttered popcorn. Surprisingly heavy for an un-oaked wine, the acid is appropriately leveled and nicely integrated. Unencumbered by oak, Meyer lemon, grass, limesickle, firm peach, cantaloupe, white tea and a streak of salinity fill the palate. An expressive Chardonnay. 88 points. Value: A.

2017 Morgan Monterey County Sauvignon Blanc – A slightly soapy aroma blows off early, revealing white peach, starfruit, honeydew, lemongrass and just a hint of spearmint. The body is almost medium in weight with a slightly creamy finish and bright acid. This is a clean wine. Flavors include bitter herbs and greens, lemon, firm peach, honeysuckle and white flowers. An impressive wine for the price. 88 points. Value: A.

2017 Morgan Santa Lucia Highlands chardonnay – Classic chardonnay aromas of vanilla curd, lemon, creme brûlée, lime zest, preserved apricot and salted popcorn. It’s medium bodied with crisp acid that provides a bit of textural grip. There’s just a slight edge of creaminess. Lemon-lime, orange sorbet, green apple, vanilla curd and a sea spray kind of minerality that brightens the wine. This is tasty stuff. 90 points. Value: A.

2017 Morgan Tempranillo – Aromas include blackberry, black plum, prune, Maraschino cherry, sweet leather and tobacco. It’s a bright medium body with densely grained fine tannin and nice acidity. Flavors are a variety of cherry pie filling, raspberry, leather, tar, violet and a healthy dose of cracked black pepper. This is a fun chugger that offers a lot of food pairing coverage. 90 points. Value: B.

2017 Morgan Twelve Clones Pinot Noir – The nose wafts crushed red berries and plum, scorched earth, underbrush fungal aromas and baking spices – pretty much everything you would figure in a pinot noir. Very true to type. It’s a round, soft medium body with nice acid and fine tannin. I get the sense there’s some extra depth to this one that a few years will unwind. Right now, it offers strawberry, raspberry, huckleberry, rhubarb, cinnamon, bell pepper and moist earth. Excellent value. 90 points. Value: A+.