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Perfect Pairing for a Quiet Night
Quick: can you name the wine (a type of wine) which would help you to enjoy your quiet evening? Winter evenings often bring out this “quiet night” analogy, as it gets dark really early, and you might find more time available to yourself. But of course, there are plenty of quiet nights during spring, summer, and fall. When all the daily chores are done, the house is getting quiet, you can pour yourself a glass of something, sit in your favorite chair with your favorite book (maybe), and just feel at ease. So what would that “something” in your glass be?
If you said Scotch (neat!), we are totally intuned, but this we will discuss other time.
If you said Port, then we really understand each other, because it is Port I want to talk about today.
What do you think of Port? Not the port-style, but actual, classic Port from Portugal – 10, 20, 30, 40 years old, vintage, late bottled vintage, colheita – doesn’t matter what type and age, but classic Port?
Port used to command the wine world. It was born out of need more than anything else – in the 17th century, the war between England and France forced Englishman to seek a replacement to the French Claret. Portuguese wines were not great, tart and austere, and had a tendency to spoil in transit, until someone discovered that the addition of Brandy can prevent the spoilage – and additional of Brandy during fermentation made wines to retain a lot more of the sugar, thus making them even more palatable.
In the middle of the 18th century, in 1756, the Douro region of Portugal (this is the region where Port is produced) became the first identified and protected wine-growing area in the world (take a note – this is a perfect fact to know for the next wine trivia night with friends). Another interesting trivia fact is that the first time Vintage port terminology was used in the wine auction catalog in 1773, to identify a bottle of an excellent 1765 Vintage Port. However, I don’t want to take you too far into Port types and styles – I wrote about it in the past so please refer to this article if you want to learn more.
Everything was going right for Port in the 18th and a good half of the 19th century until Douro vineyards received a “perfect” one-two punch – first, powdery mildew epidemic which started in 1848, followed by … yes, I’m sure you guessed it – the phylloxera hitting the vineyards in 1870. It was not until 1896 that the Douro vines were consistently grafted on phylloxera-resistant rootstock. From there on, Port started working on the comeback, but never reached its glory days of demand and appreciation.
Just to get a bit philosophical for a minute – you got time, you don’t mind, do you? I would say that there are three reasons why Port doesn’t have the attention it deserves nowadays.
First, the way we eat changed. One of the best “classic” pairings of Port is Port and stilton, the stinky, sharp cheese. Now, we lost the art of dinner where cheese is offered as a dessert course (by the way, forget traditions – there is a scientific explanation of why it makes perfect sense). At the best, cheese is considered an appetizer, often offered as part of the charcuterie board together with smoked and cured meats – but heavy and powerful Port is anything but an aperitive type beverage (I’m not talking about white Port – this is a separate category we are not discussing today).
Second, sweet = shame. We became extremely cautious about other people’s opinions towards us. Port is sweet. It is commonly appropriate to publicly despise sweet things, while secretly craving them. We are born with a love of sugar, and we need sugar as a source of energy – everything in moderation, of course. But outside of enjoying an actual dessert, and especially when it comes to the wine, we are trained to state how much we don’t like sweet, and we don’t enjoy sweet wines at all. “Oh no, I don’t drink sweet wines, no”. The pleasure of the wine is in the balance of the elements – sugar-loaded Sauternes, BA/TBA Rieslings, PX Sherries, Port – as long as the wine has enough acidity, it becomes an absolute pleasure, but we are too afraid to admit publicly that this is something we might be suspected of enjoying.
Third, we lost our ability to relax. You want to take your time with a glass of Port. The time stopped. You can just be, taking tiny sips from a glass, looking at the fire, flowers, or slow-rolling waves. Just be. But we can’t. There is always something new on the phone we need to attend to. We can’t just lose time relaxing. There is a new post to like, what relaxing are you talking about?
It is hard to properly introduce Symington Family Estates and explain its role in the Portuguese wine industry and the world of Port in particular. Symington Family Estates story started more than 130 years ago when Andrew James Symington arrived in Portugal at the age of 19. After spending some time at Graham’s Port, he started a Port shipping company under his name, which was the beginning of the family business.
It is impossible to represent the history of 5 generations of the Symington Family in a few sentences here – here is the link to the Symington Family Estates website where the history is presented in all the finest details. Over the years, Symington Family Estates acquired four of the Port producers – Graham’s, Dow’s, Warre’s, and Cockburn’s, as well as a number of wineries in the Douro Valley. Symington Family Estates owns 26 vineyards (Quintas) in the Douro Valley, a total of 2,255 ha (5,600 acres) of which 1,024 ha (2,560 acres) are under vine. All the vineyards are managed under a strict minimal intervention policy, and 260 acres are certified organic. Symington Family Estates is also a registered B Corporation, the first wine business in Portugal to receive such certification.
Enough about the business – let’s talk about the Port. I want to offer to you a choice of Port for all those quiet moments your heart desires.
First, the Graham’s Six Grapes Reserve Port (20% ABV, $26, Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca – with the addition of Tinta Amarella, Tinta Cão, Souzão, and Tinta Francisca from the mixed plantings). I had this port many times before but never paid attention to its story. It appears that in the old days, the grape symbols were used to represent the quality of wine in the individual barrels, from 1 to 6. Six grapes implied that the wine in the barrel had Vintage port potential, or effectively was of the highest quality. In the early 1900s, Graham’s started bottling such wines under its own “Six Grapes” label, and it continues to do so to this day.
This bottle had a recent redesign, now adorned with the red top, slick and beautiful. The Port was excellent – dark cherries and blackberries on the nose, blackberries, blueberries, and more of the dark cherries on the palate, with nice tannins in the finish. This wine ages in the oak barrels between one and two years, so the tannins overall are noticeable – and contrary to the general recommendation of chilling the Port slightly before serving, I don’t recommend it – the tannins on this wine become too pronounced and bitter. (Drinkability: 8).
Now, three more Ports from Dow’s, one of the original Symington holdings. The grapes for Dow’s Ports are harvested from some of the finest Quintas in Douro – Senhora da Ribeira and Bonfim, both supplying grapes for the Dow’s port for more than a century. Two of the Ports below are so-called Old Towny Ports, which means that the wines were undergoing a special wood aging regimen to reach their specific character. And another interesting tidbit – over the 10 years of aging, the Port barrel loses 25% of its original content. For the 20 years old Port, this number reaches 35% – while these Ports might seem to be pricey, you really need to appreciate the amount of labor and effort going into the creation of such a bottle.
Dow’s 10 Year Old Tawny Port (20% ABV, $39) – dry fruit and candy notes on the nose, a touch of mint. Hazelnuts and dried figs on the palate, good acidity, overall delicious (Drinkability: 8)
Dow’s 20 Year Old Tawny Port (20% ABV, $67) – Powerful and complex nose – dried herbs, dried fruit, present but not overpowering, inviting and seductive. On the palate, beautifully integrated, with perfect acidity, dried fruit harmoniously balanced and intertwined. (Drinkability: 8+).
And the last wine for you for today – Late Bottled Vintage Port. Late Bottled Vintage, or LBV for short, is a very special category of Port. You see, in Portugal, each and every type of wine should be approved to be released in its category by the IVDP, the regulatory body. If a company wants to declare a vintage year for a Port, it needs to request approval for that from IVDP. If such approval is not granted, the company can proceed with such a Port either in the path of the Old Tawny (the Ports we just discussed) or it might age it for some time and then declare it an LBV.
2016 Dow’s Late Bottled Vintage Port (20% ABV, $26, Touriga Franca, Touriga Nacional, Souzão, Tinta Barroca, Tinta Roriz, 4-6 years in seasoned oak before release) comes from a difficult vintage – warm winter, cold spring, one of the hottest and rainiest summers on record. Dry, sunny weather before harvest helped quite a bit, and the result was tasty and powerful Port – tart and sweet cherries on the nose, a hint of dried figs on the palate, cherries, good acidity, nicely present tannins on the finish. (Drinkability: 8).
Here you are, my friends. You can be honest with yourself – it is okay to enjoy well-made, sweet, but balanced, harmonious wines. And one way or the other, we all need our quiet moments. So get a bottle of Port, get comfy, and just enjoy your being. At least for a few moments.
Looking for Bubbles? Roger Goulart Got Everything You Need
First question: how often do you crave bubbles? (My answer: almost every day).
Second question: how often do you actually drink bubbles? (My answer: not often enough. Read – once in a blue moon).
If you answered “not often enough”, here is the third (and fourth) question(s): Why is that so? What stops you?
I can only speak for myself here – I have a few reasons for not drinking bubbles often enough – price; having the right bottle on hand; not being able to finish a bottle once it is opened. Now, can we solve these problems? Let’s take them one by one.
The third problem (not being able to finish the bottle once it is opened) is the easiest problem. No, you don’t need newly minted Coravin for this. The standard Champagne bottle stopper will do the trick.
For the first and second problems – price and having the right bottle on hand – I have a simple answer – Cava.
Cava is a sparkling wine from Spain, made using exactly the same method as Champagne, with the secondary fermentation in the bottle, and aging requirements on par or even stricter compared to Champagne – minimum of 9 months for the regular Cava, minimum of 15 months for Reserva, and the minimum of 30 months for Gran Reserva. Good Cava offers a pleasure comparable to any Champagne in the same category, at half or even a third of the price per bottle, especially considering today’s Champagne prices.
If you noticed, I used the descriptor “good” in conjunction with Cava. As you can never assume that all of the Oregon Pinot Noir is equally good, all of the Riojas are equally good, or all of the Australian Shiraz are equally delicious, not all of the Cavas are equally good. So let me offer my helping hand and make a suggestion – Roger Goulart Cava will not fail you, no matter what the occasion is.
The history of Roger Goulart Cava started in 1882 when Magí Canals dug a wine cellar in the garden in the back of the house, where he started making Cava, in those days still known as Champagne. 17 years later, his son Josep bought the land adjacent to the Canals’ house from the Goulart family – we can consider that an official beginning of the Roger Goulart Cava. In 1919, a beautiful cathedral building was built by Ignasi Mas i Morell, a student of Antonio Gaudí – this became a new home of the Roger Goulart Cava. When Cava DO (destination of Origin) was created in 1972, Canals were one of the founding families. In 1997, 3,000 feet (1 km) of underground caves (more of a tunnel) were dug at the depth of 100 feet (30 meters), to provide ideal aging conditions for the Cava, maintaining a constant temperature of about 57°F-59°F (14°C-15°C).
Roger Goulart Cava Caves. Source: Roger Goulart
Roger Goulart Cava Caves. Source: Roger Goulart
Roger Goulart Cava offers a range of sparkling wines, including Brut Nature (zero dosage) and a range of Gran Reservas – Roger Goulart Gran Reserva cavas are actually not disgorged until the purchase order comes in, to ensure the freshest possible wine being delivered to consumers. The majority of the non-Rosé Cavas are made with three traditional varieties – Xarel·lo, Macabeo, and Parellada, but some of the Cavas might also include Chardonnay. The Rosé Cavas are primarily Garnacha driven, with the addition of other red grapes (Pinot Noir, Monastrell). The new Cavas are also produced from certified organic grapes, so we should expect to see more of Roger Goulart Cavas made with those in the future.
I had an opportunity to taste 4 different Cavas, and even catch a beautiful winter sunset with one of them (as you will see below in the picture). What was surprising to me was the level of freshness across all four wines – the 2012 and 2018 tasted equally fresh. Another interesting tidbit was the fact that the older Cavas, also been Gran Reservas, benefited from additional breathing time. I used the stopper I mentioned before, and I actually enjoyed those wines even more on the second day out of the refrigerator.
Here are my notes for what it is worth:
2018 Roger Goulart Cava Reserva (12% ABV, $19.99, 50% Macabeo, 35% Xarel-lo, 15% Parellada, min. 15 months in the bottle, organic grapes)
Fine bubbles
Freshly toasted bread on the nose, a hint of apples
Perfect amount of yeast, toasted notes, crisp, fresh, creamy mouthfeel.
8, excellent. Great with food (had it with salami and cranberry encrusted goat cheese)
NV Roger Goulart Coral Cava Brut Rosé (12% ABV, $19.99, 70% Garnacha, 30% Pinot Noir, min. 9 months in the cellar, bottled in December 2016)
Fine bubbles, beautiful salmon pink color
A hint of brioche and strawberries on the nose, nicely restrained
Toasted notes, toasted bread, creamy mouthfeel, delicious.
8+, outstanding.
2014 Roger Goulart Cava Brut Rosé Gran Reserva (12% ABV, $19.99, 85% Garnacha, 15% Monastrell, min. 36 months in the cellar, bottled in March 2015)
Deep reddish color
A touch of toasted bread notes.
Dry, concentrated, a hint of fresh bread, needs time to open up, then crisp and fresh.
8, very good, better on the second day
2012 Roger Goulart Cava Brut Gran Reserva (12% ABV, $19.99, 60% Xarel-lo, 20% Macabeo, 20% Parellada)
Toasted bread, clean, fresh
Perfect balance, apple, a hint of toasted bread, cut-through acidity, tight, vibrant, full of energy, would perfectly compare to any champagne in a blind tasting. Most likely, would beat the competition.
8+/9-, I loved it even more two days after the bottle was opened. Superb.
As you can see all of these Cavas are priced the same, and at $19.99 they are worth every penny, as the comparable Champagne will be at least in the $45 – $50 range. And the great thing about this pricing is that you can choose the wine based only on how you feel at the moment, and not on the price.
The holidays are upon us, but with or without the holidays – every day deserves a glass of bubbles. Try Roger Goulart Cavas and send me a thank you card later. Cheers!
Stories of Passion and Pinot, And Not Only Pinot: Battle Creek Cellars
I love urban wineries (or city wineries as they are often called). Solvang, Woodinville, Walla Walla – each place was different but similar at the same time – unique wines, unique stories, unique experiences. I would venture to say that winemakers at the urban wineries have more freedom to create and experiment, as they can choose the vineyards they want to work with and the style of the wines they want to produce. My latest experience in Portland is a direct confirmation of this.
My last winery visit in Oregon was at the city winery called Battle Creek Cellars, located in Portland’s Pearl District. I was told that I’m going to meet a winemaker who not only makes wines but also plays American football professionally, and has a unique personality. And I had about one hour before I had to start heading to the airport to make my flight – somewhat of a challenge for me as it is in my nature to worry about not missing a flight.
Sarah Cabot, the winemaker, was already waiting for us as we arrived at the tasting room. We grabbed glasses, a few bottles and headed out to the patio in the back to taste wines and to talk.
At the city winery, you can expect to find great wines, but you are not necessarily expecting to be blown away by what you taste and what you learn. The wines were absolutely spectacular, starting with the very first one 2018 Battle Creek Cellars Reserve White Blend – the wine had a distinct spicy nose, honey notes, and on the palate was clean, crisp with great acidity, creamy, and very different from the nose. This is where the unique sides of Sarah were already showing – she was getting the fruit from the vineyard where the vinegrower refused to tell her the exact composition of the blend – she only knew that Riesling and Gewürztraminer are a part of the blend, but the exact composition was not known.
Not only Sarah works with unknown grape blends, but she also uses a range of tools to produce the wines. For example, her 2019 Chardonnay Reserve was spectacular – round inviting nose with a hint of honey, and clean, crisp, and creamy green apple driven on the palate, a delicious rendition of Chardonnay – fermented in the sandstone jar.
Talking to Sarah I learned that while Battle Creek Cellars production is about 10,000 cases overall (6000 cases for unconditional Pinot Noir, 4000 cases of the other wines), Sarah is responsible for the production of more than 100,000 cases annually for her parent company, Precept Wine, Northwest’s largest private wine company. I also learned that Sarah greatly values the freedom to experiment which she has while working with her Battle Creek Cellars portfolio and that esoteric elitism, so common in the wine industry, is making her uncomfortable. And the amount of energy Sarah was exuding during our conversation, explaining all the different ways she utilizes when looking for the right vineyards and the right grapes and deciding how she would ferment and age any particular wines, was simply contagious.
We tasted more wines:
2018 Battle Creek Cellars Reserve Rosé was simply outstanding, offering a whole array of sensory experiences – onion peel color, and the nose which prompted you to imagine yourself walking in the garden and smell strawberries, flowers, and just open meadows. The palate offered great acidity and was fresh and crisp.
2015 Battle Creek Vineyard Pinot Noir from the vineyard planted in 1998 was excellent, with cherries, mushrooms, chocolate on the nose, and more cherries, lean and crisp on the palate. Definitely an aging-worthy wine.
And then there was the 2019 Amphora Series Carbonic Red Blend Oregon which literally blew my mind… Grenache/Malbec blend, fermented whole cluster in amphorae for 30 days with skins. The nose was amazing with crunchy raspberries and cranberries, and then fresh fruit on the palate with beautiful supporting tannins was simply incredible, the wine you have to experience to believe it.
Next, we were out of time – but we agreed to continue the conversation, which we did using both emails with questions and a phone call, so I really had here the full experience as the writer.
Here is what transpired during our follow up conversation:
[TaV]: How did you get into the wine? When did you realize that making wine is your calling?
[SC]: I was working in casual fine dining restaurants as an undergraduate student in Boston and developed an initial fascination with wine there. Eventually, my life brought me back to the West coast and a sommelier I used to work with suggested that I go back to school for enology/viticulture when I mentioned to him that I was feeling unfulfilled in the service industry. I followed his advice and I knew, beyond a shadow of a doubt, that I had found my calling after my first day of classes.
[TaV]: What was the first memorable wine you made, the wine you were completely happy about?
[SC]: I guess that, to me, they have all been memorable in some way. As far as a wine that I’ve been “completely happy” about…I think that would be the 2018 Amphora Riesling. That wine made its own decisions and I couldn’t have made better ones if I had tried. Now, 3 years later, I feel even more ecstatic about it as I notice the developing notes of petrol that I’ve always coveted about fine Rieslings.
[TaV]: You seem to be working with lots of vessels to ferment and age wines – in addition to the standard vessels such as stainless steel and oak, you also use amphora, sandstone jars of different shapes, and probably a bunch of others. How do you decide when to use what, what grapes to put into what vessel and for what wine?
[SC]: This will probably sound a little silly, but the right fruit just seems to end up in the right vessel. It’s a combination of varietal, timing, and my whim in the moment. There’s no real formula to it.
[TaV]: When you were talking about your 2020 carbonic red blend, you mentioned that you instantly fell in love with Merlot you saw, and you wanted to make the wine exactly with the Merlot. How does it work for you? What was so special about that Merlot?
[SC]: More than the grapes themselves, it was the site where they were growing that made me feel inspired to work with Merlot for the first time since I was in school. It’s a special, beautiful, steep and windy vineyard in the Columbia Gorge AVA called Wind Horse Vineyard. The grower is passionate and engaged and I haven’t ever stood in a vineyard quite like it. I thought…if Merlot from anywhere is going to be extra interesting, it’s going to be from here. Sure enough, the aromatics and texture of the finished wine did not disappoint.
[TaV]: Do you use natural or commercial yeast? Winemakers often get religious about their yeast approach – what is yours?
[SC]: Since I make all my wine in a large winery among other producers, I can’t claim that my ferments are all completed by “native” yeast. I do often allow my ferments to begin spontaneously and finish on their own/without the addition of commercial yeast. I do have a few commercial yeasts that I particularly like to use which are all blends of Saccharomyces and non-sacch yeasts. I’ll use these in certain cases when it is a challenging fermentation environment and I don’t want an unwelcome microbial load to mask the fundamental sensory characteristics of the vineyard.
[TaV]: When you select fruit for your next wine, do you take into account factors such as sustainably/organically/biodynamically grown? Do you have any viticultural preferences?
[SC]: More than anything, I prefer to work with growers whose priority is to cultivate a healthy and long-term-sustainable ecosystem in the vineyard. Don’t necessarily have a strong feeling about the certification, but care about the ethos of the grower, how the vineyard is treated, and the surrounding area, not just the production environment. I try to work with the growers who take this symbiotically – sustainability is a key. The intention behind farming matters more than a certificate on a piece of paper.
[TaV]: Is there a winemaker you would call your mentor?
[SC]: Brian O’Donnell at the Belle Pente winery. Brian is the owner and winemaker, and this was my first job in Oregon right after enology school – he definitely created the framework that holds up my knowledge now as a winemaker. He taught me what his philosophy is and left me to my own devices to sink or swim. I made a few mistakes of my own, nothing too costly, but this was the best way to learn. I know general ethos and philosophy, and now it is my time to grow, improvise and get on my feet. There are other incredible winemakers I had mentorship moments with, but Brian is the closest to the real mentor.
[TaV]: Is there a dream wine you always wanted to make? What would that be?
[SC]: The perfect Pinot? Nah. High elevation Ribolla Gialla, oxidized. Similar to what Gravner produces in Friuli, it should have acid but should be ripe enough. I have yet to find the fruit in Oregon.
[TaV]: Your single-vineyard wine labels have beautiful simplicity and different images – what do these images represent?
[SC]: The avatar on each label represents the character of the wine, and it is unique to the vineyard. There are explanations of all the avatars on the back labels. The avatars are used for single-vineyard wines. Even when there is a vintage variation, the barrels selected to be bottled under a single-vineyard label have a consistent profile. The barrels selected to be the most identifiable features of the vineyard – power, finesse – and this is what characters represent.
[TaV]: As I promised, we need to talk about football. Does playing football helps you make wine? How about your work as a winemaker influencing the way you play?
[SC]: Football definitely helps me to do everything. That level of extreme physical exhaustion and violence is very cathartic, and this helps me to be a better winemaker dealing with pressure.
My work as a winemaker has had both positive and negative impacts on my game. As the negative impact, winemaking experience makes me second guess my decisions. However, as a winemaker I learn to react quickly and make decisions quickly, which helps, When I will retire from playing football I will need to start coaching because I will need this in my life.
[TaV]: During our conversation, you mentioned that working with Chardonnay is easy, but working with Pinot Noir is a pain in the butt. Do you care to expand on this? Can you be very specific?
[SC]: Chardonnay is not easy, but easier than Pinot. Working with Pinot is difficult because of the thinner skin and lower levels of phenolics, and it is not as protected by phenolics from the mistakes as Merlot or Syrah and is susceptible to all sorts of issues. Growing Pinot, if temperatures reach 88F, that affects the fruit, the vine can shoot down, and you don’t want to irrigate too much, so there is a constant worry. Because of thinner skin, it raisins a lot easier than others; when it is too wet, it breaks a lot easier than the others. With Pinot Noir, you can’t look away for one second.
[TaV]: Was there a pivotal wine for you, or a pivotal wine experience?
[SC]: There are 3. There is one that made me decide I love Pinot when I was 19 and working at the restaurant – 1996 Hartley-Ostini Hitching Post Pinot Noir from Santa Barbara. It tasted like candy, I was 19, and I loved it.
The red wine which made me realize how versatile the grape variety can be and how much where it grows to make a difference was Guigal Côte-Rôtie. I had learned about Syrah as a blending grape in Southern Rhone or Washington Syrah, and then I tired Côte-Rôtie, and my head was blown.
The white was really an assortment of whites from Trimbacbh – big, round, acidic, ultimate food wines.
[TaV]: Do you have an all-time favorite wine or wines?
[SC]: It will be Morgon. Duboeuff or Jean Foillard grand cru. Moulin-a-Vent would be a close second.
[TaV]: Given the opportunity, is there a winemaker you would want to make the wine with, or the winery you always dreamt of working at?
[SC]: I would love to have the opportunity to work side by side with Gravner or Radican, or anywhere in Jura, producing the traditional wines. Gravner is the ultimate. Gravner is the reason I got amphorae. I love their wines very much and I would love to learn there.
I can tell you that after the conversation with Sarah, I definitely want to try Gravner wines, and I can’t wait to experience the 2020 Amphora series which should be made with that magnificent Merlot…
Here you are, my friends. Another story of passion, Pinot, and not only Pinot, and pushing the envelope as far as it can go. If you are planning to visit Portland, make Battle Creek Cellars your “must stop”. Cheers!
This post is a part of the Stories of Passion and Pinot series – click the link for more stories…
Tempranillo, Transposed
How do you transpose a grape, any grape?
What does this title even mean? You transpose matrices (in algebra), or, at the very least, the notes of music. But Tempranillo???
Let me put my geek’s hat on, and let’s look at the definition of the “transpose” as the infinitely wise internet presents it:
“transfer to a different place or context”
The legendary CVNE had been producing Tempranillo wines in Rioja since 1879. Step by step, new vineyards were planted, and new styles of Rioja were going into production, each one with its own unique style and character – CVNE, the original earthy Rioja; softer and gentler Viña Real, powerful and concentrated Imperial, elegant and modern Contino. These are all Rioja wines, a blend of Tempranillo and a few other varieties, each one with its own personality and its own following.
Achieving success, some of us can just sit quietly and enjoy it. And some of us just want to say “I’m here now, and this is great, but I can’t stop. Let’s go further”. And down south CVNE decided to go, into the Ribera del Duero area.
Rioja is unquestionably famous with its Tempranillo wines, with producer such as CVNE, Muga, La Rioja Alta, Lopez de Heredia, and Contador. Ribera del Duero, down south from Rioja, got Vega Sicilia, Pingus, Pesquera, Emilio Moro – all amazing Tempranillo renditions as well. Now, the question is – why would a famous Rioja producer expand into a different region? Well, this is somewhat of a “why did the chicken cross the road” type of question – simply to get to the other side. CVNE doesn’t want to stop. CVNE goes beyond Rioja, into Ribera del Duero, the land of 100% Tempranillo wines – and the folks in Rioja know a thing or two about Tempranillo…
This is how the new brand of CVNE wines from Ribera del Duero was born – and it is called Arano. I had a few questions about this new adventure for CVNE, and so I asked those questions of Victor Urrutia, CEO of CVNE, to understand why the Arano name, why Tempranillo from Ribera del Duero, and what does the future hold. Victor graciously agreed to answer my questions – here is our conversation:
[TaV]: Why Arano label? What is the relationship between Arano and CVNE?
[Victor Urrutia]: CVNE is the owner and founder of Bela and Arano. The Bela and Arano labels are facsimiles of a label of ours, that is to say from CVNE in Rioja, from 1910. It is a simple and beautiful label from our archives. When we try and invent things we realise that we’re not very good at it, and that in fact, what our forefathers did is far better. CVNE is a family company and has been since it was founded in 1879. The 3 stars on the label represent the 3 children of CVNE’s cofounder, Eusebio Real de Asúa. He had 2 daughters and one son. Their names were Sofia, Ramon, and Aurea Minerva. The eldest, Sofia, was known as Bela. That is the name we have given to this winery, and it is also the first estate wine that we have made in Ribera del Duero. It’s the first star. The second star is for Arano. The only son was called Ramon and his mothers’ maiden name was Arano. We chose this name for the second estate wine to be released from the winery.
Bela is Tempranillo from our vineyard in the village of Villalba, on clay soils. Aged for 9 to 12 months in barrel. The vineyard is around 70 hectares. Arano is Tempranillo from our vineyard in the village of Moradillo de Roa, on limestone and pebbled soils. Aged over 12 months in barrel. The vineyard is around 9 hectares.
[TaV]: Why Ribera del Duero? What was the inspiration for CVNE to expand into Ribera del Duero?
[Victor Urrutia]: We want to bring our take on rioja’s elegance to rugged Ribera del Duero. The latter makes excellent wines and is a historic region. As ambassadors for Spain across the world, we felt it was our obligation to own vineyards and make wine in Ribera del Duero; and to make these known everywhere.
[TaV]: What is the future hold for Arano Ribera del Duero wines? Do you plan to produce Reserva and Gran Reserva?
[Victor Urrutia]: In Ribera del Duero we are making wines that express the vineyards that we own in this appellation. We label some of these as Crianza, for instance, because some consumers find it helpful; but it is not an important consideration for us when we conceive the wine. As we get to work and know our vineyards better, we will consider releasing new wines from this winery. After all, there is another star in the label, that we need to make a wine for. We haven’t yet found this vineyard. Or rather, haven’t found the way to express what must be our grand cru in this region. But we are working on it.
[TaV]: Any future plans for CVNE to expand further south, maybe into the Toro region?
[Victor Urrutia] There are some great producers in Toro, like the García family behind Mauro. But in general, we find the wines of Toro to be very dense and powerful, and I’m not sure we know how to make wines in that style. Our future lies in continuing to make wines of elegance and age-worthiness.
We need to continue looking for vineyards that will allow us to make those kinds of wines. They’re probably in higher elevations and northern exposures. There’s much to continue doing in Rioja, Ribera and of course, Galicia, where our Virgen del Galir winery has started to make wines of great depth from the vineyards that we bought as well those we’ve planted there. We bottle Godello, Mencia as well as Merenzao, varieties that we hardly knew about some years ago and the wines are phenomenal. We even have Palomino (locals call it Jerez, or sherry) that, arguably, expresses the terroir better than anything, given its neutral profile as a grape variety. Is it perfect? No, but it’s honest. And also quite interesting. Like everything that we try to do.
Now let’s talk about CVNE’s latest and greatest – 2018 Arano Crianza. As Victor mentioned, the grapes for this wine are coming from 4 different plots in the Moradillo de Roa vineyard, located at an altitude of about 3,000 feet above sea level. I had an opportunity to taste this wine, and it was unquestionably Ribera del Duero in style, much leaner and tighter than a typical Rioja wine. Here are my notes:
2018 Arano Crianza Ribera del Duero DO (14.5% ABV, $30, 15 months in French oak barrels, Vegan)
Dark garnet
Aromas of roasted meat and earth jump out of the glass at least a foot away from it. Espresso and herbs come at you at high intensity.
The palate is somewhat unexpectedly mellow, with dark fruit and herbs, good acidity, long and supple finish.
Better concentration on the second and third day, the wine feels tighter with more energy.
Drinkability: 8-. Enjoyable now, built for the long haul
The journey is getting more and more exciting by the minute. This is not algebra, but we are definitely looking at the case of the successful transposition of a grape – go find the results of this Tempranillo transposition, and we can compare notes. Cheers!
Cabernet Franc – Well Worthy of a Celebration
Cabernet Franc.
Let’s talk about it.
Cabernet Franc is a parent. Like most parents, Cabernet Franc is often overshadowed by the achievements of its kids – especially when its kids are none less than Cabernet Sauvignon and Merlot, some of the most famous in the wine world. It is interesting that Cabernet Franc is often described as “blending grape” – while it is true that Cabernet Franc is a popular choice in Bordeaux blends around the world (it typically ripens at a week earlier than Cabernet Sauvignon, so it offers winemakers an “insurance policy” of sorts), it also excels just by itself. As a blending grape, Cabernet Franc is typically used with Cabernet Sauvignon or Merlot, adding something important to the resulting wine. Meanwhile, the majority of single-grape Cabernet Franc wines have nothing else in the blend – just pure, unadulterated Cabernet Franc.
Today, we are talking about this pure Cabernet Franc. It grows successfully in the absolute majority of the winemaking regions – Bordeaux and Loire Valley in France, Italy, Argentina, Australia, Chile, Eastern Europe, Canada, New York, Virginia, New Jersey, California, Washington, Oregon, …. Pure Cabernet Franc wines typically happen to convey the terroir much better than Cabernet Sauvignon or Merlot. With Cabernet Sauvignon, no matter where it is coming from, everyone is trying to achieve the “golden standard” of Bordeaux or Napa Valley expression, even if the wine is made in Italy, Argentina, or Long Island, New York. Cabernet Franc typically conveys a sense of place first and foremost – lean, clean, and minerally driven from Chinon, tart and herbaceous from New York, round and luscious from California. Same grape, unlimited number of expressions.
Celebrating the range of expressions of Cabernet Franc I can simply offer you a few of my experiences from this year. Back in April, I had 2017 Hawk and Horse Vineyards Cabernet Franc Red Hills Lake County California, a biodynamically produced rendition that offered pristine beauty of cassis elegantly framed with the core of the well-integrated tannins. And then there was 2019 Domaine Bousquet Gaia Cabernet Franc Gualtallary Vineyards, minerally driven Cabernet Franc from the Argentinian dessert. Then there was the 2018 Terra Pacem Cabernet Franc Columbia Valley experience in Eugene, Oregon, offering pure Chinon-inspired, bell pepper and cassis rendition. And I can’t forget the 2011 Gran Enemigo Cabernet Franc Single Vineyard Gualtallary Argentina, again a high elevation desert beauty, which after the unimpressive start, opened up into an intricate interplay of iodine, cherries, cassis, and herbs (this one will definitely be on my 2021 top dozen list).
My most interesting Cabernet Franc wine discovery of this year came in the form of the bottle of Cabernet Franc from Bel Lago winery in … Michigan! My excitement comes from the fact that not only I got to taste the wine I never had before, but it also came from the region I had no prior experience with (so I got to update my Wines of 50 United States table the second time this year). And I also got to learn about winemaking in the new state.
2021 is an important year for the Michigan wine industry, as its oldest winery, St. Julian Winery, celebrates 100 years. Today, Michigan has 5 viticultural areas – Fennville, Lake Michigan Shore, Leelanau Peninsula, Old Mission Peninsula, and Tip of the Mitt. About 200 wineries operate in Michigan today, most of them located within 25 miles radius of Lake Michigan.
The Vitis Vinifera grapes were introduced in Michigan about 45 years ago, and today traditional cool-climate varieties, such as Gruner Veltliner, Pinot Blanc, Riesling, Cabernet Franc are doing very well there, and even Cabernet Sauvignon, Pinot, Merlot, Syrah, and Chardonnay had been successfully introduced. Michigan is particularly proud of its Cabernet Franc and even held its first Cabernet Franc Challenge in 2009, where 18 Michigan wineries and one of the French wineries from Chinon competed for the top prize (no, Chinon didn’t win it).
Bel Lago Winery (Bel Lago means Beautiful Lake in Italian) was founded in 1992 and opened its tasting room in 1999. The winery cultivates 100 grape varieties on 37 acres of land and produces between 17,000 and 20,000 cases per year. Bel Lago also produces fruit wines (Cherry wine is very popular) and a number of ciders.
2017 Bel Lago Cabernet Franc Leelanau Peninsula Michigan (13.5% ABV, $48, 87.5% Cabernet Franc, 12.5% Merlot, 34 months in French and American oak barrels) was a beautiful wine – currant leaves and anis on the nose, with a touch of tobacco. Restrained with good cassis expression and herbal notes on the palate with cut-through acidity. Definitely an enjoyable Cabernet Franc rendition, again with its own character, easy to drink, and delicious.
Here it is – new winemaking region and new Cabernet Franc experience. How was your #CabFrancDay experience? Did you learn something new or find a new Cabernet Franc wine that you like?
One on One with Winemaker: Dennis Murphy, Caprio Cellars
Source: Caprio Cellars
It is a known fact that wine is produced in all 50 states in the US. And I will clearly risk it to alienate many people, but with all due respect to New York, Texas, and Virginia, there are only three belonging to the “big three” – California, Oregon, and Washington. It is Washington I want to talk about today.
I don’t know how this works, but when I think about Washington wines, I feel warm and fuzzy. I don’t know if it relates to wonderful experiences, such as the visit to Chateau Ste. Michelle, getting lost in Woodinville or exploring Walla Walla, or maybe it is because of some of the most amazing American wines being produced in Washington, such as the whole range of Cayuse wines, L’Ecole No41, Guardian Cellars, Mark Ryan, and countless others.
And today, I want to bring to your attention one of my very latest Washington wine discoveries – Caprio Cellars in Walla Walla.
On one side, Caprio Cellars’ story is absolutely “normal” (yes, an interesting choice of word here – what does “normal” even mean, right?). Dennis Murphy purchased a plot of land in Walla Walla Valley (previously a wheat field) in 2003. The first vines were planted in 2005, and the vineyard was called Eleanor in honor of Dennis’ grandmother, Eleanor Caprio; after the first harvest in 2008, the winery got the name of Caprio Cellars, and the rest is history. The second vineyard, Octave, was planted on the hillside in 2007. The latest high-altitude vineyard, Sanitella, was planted on the Oregon side of the Walla Walla AVA. Bordeaux varieties – Cabernet Sauvignon, Cabernet Franc, Merlot, and Malbec are planted across all three sustainably farmed vineyards, with the addition of Sauvignon Blanc planted on Sanitella.
This is where “normal” ends. What is unique about Caprio cellars is that your tasting is always complimentary (okay, yes, this still can happen in the other places). You also have complimentary chef-prepared dishes accompanying your tasting flight, with the seasonal menu – yes, complimentary, as in “free of charge” (I hope you are getting as impressed as I am because I’m not sure where else you can find that). And Dennis is very passionate about charities he supports. That definitely puts Caprio Cellars in the category of its own.
After tasting a few of the Caprio Cellars wines, I was ready to talk to Dennis. While we were unable to meet in person (something I really hope to rectify in the near future), we sat down with Dennis virtually, and he patiently answered all of my questions – and now I would like to share our conversation with you. Before we begin, one small note – this is a long conversation, and you definitely shouldn’t miss the answers to the questions at the end of this conversation. So I suggest you will settle in your favorite chair, pour yourself a glass of wine, and come along!
Dennis Murphy. Source: Caprio Cellars
[TaV]: Growing up, what was your exposure to the wine culture?
[DM]: Growing up, I remember my dad and grand parents making wine in the garage or the basement. Some was good, some was not so good. Wine was always a part of the dinner celebration, holidays and family gatherings.
[TaV]: Was there a pivotal wine in your life?
[DM]: The wine that brought me to Walla Walla was L’ Ecole No. 41 Merlot. I tasted this wine at a restaurant in Seattle and was blown away. I then started stopping at the winery and collecting the wine and eventually moved to Walla Walla.
[TaV]: When and how have you decided that you will own a winery?
[DM]: After tasting some Walla Walla wines and visiting Walla Walla, I fell in love with the town and moved. I could feel the energy in the wine scene emerging and moved to Walla Walla in 1999. There were just a hand full of wineries, so I started to make myself available during harvest and made some friends in the wine industry. In 2003 I purchased the winery estate property and in 2005 I planted my first vineyard, the Eleanor Vineyard.
[TaV]: Any plans for stepping outside of Bordeaux play – how about Syrah or Grenache which are so popular in Washington? Or maybe some Sangiovese or Tempranillo?
[DM]: I only make wines that I love to consume. I would look at Grenache, I love Grenache and think that the valley can produce some good fruit. We are making sparkling wine, I am intrigued to make a sparkling Rosé. I believe that focus is required to make world-class wine. I am focused on making world-class red Bordeaux-style wines from Walla Walla.
[TaV]: Considering your Italian heritage, do you have any favorite Italian wine regions, wines, or producers?
[DM]: It will not surprise you, I am a Super Tuscan guy. I think that the Cabernet Sauvignon and Merlot show very well. One of my favorite all time wines is the 1997 Ornellaia.
[TaV]: Are there any wineries and/or winemakers in Walla Walla who you would consider as your source of inspiration?
[DM]: Seven Hills/ Casey McClellan makes my favorite wine in the valley, the Pentad. Casey is a great winemaker, makes solid wines and the valley is fortunate to have him.
Source: Caprio Cellars
Source: Caprio Cellars
[TaV]: You are practicing sustainable farming – what does it entail in your daily routine?
[DM]: Sustainable farming is really about being as hands off the vineyard as possible, letting the land and crop do their thing naturally. Sustainable farming is very important for the industry and the environment. Mother Nature can provide anything that a chemical or synthetic can provide, you just have to work at it.
[TaV]: Any plans to advance your farming towards biodynamics?
[DM]: I do not have any current plans to farm biodynamic, but I have not ruled it out either.
[TaV]: First harvest at Caprio Cellars was in 2008. Do you still have any of those wines in your cellar? How are they evolving?
[DM]: Yes, I have the 2008 Caprio Cabernet Sauvignon, it was the only wine we made that year. I keep about 50 cases per vintage in the library, this would be considered a lot, but I like to keep more wine around for winemaker dinners, etc. The 2008 Caprio is holding up well and we get to visit it occasionally.
[TaV]: Any plans for more white wines in the future?
[DM]: Caprio grows Sauvignon Blanc and Semillon, these two varietals do well in our higher elevation Sanitella Vineyard. We release our Sauvignon Blanc in the spring, it is a crowd-pleaser and sells out quickly. We also make a rose’ of Cabernet Franc, this is a beautiful spring released wine as well.
[TaV]: Where do you see Caprio Cellars in 10-15 years?
[DM]: Caprio will be at our production goal of 5,000 cases per year. I believe this production is a sweet spot for a winery and you can still maintain quality. We will continue to provide a unique approach to hospitality, I am not sure what is next on that front, but we will continue to be the thought leader in our industry in the Walla Walla valley and push the envelope, it is in our DNA.
Let’s take a little break and taste some wines. I had an opportunity to taste two of the estate wines, Bordeaux blend, Eleanor, from 2017 and 2018 vintages. Here are my notes – and some related conversation right after:
2017 Caprio Cellars Eleanor Estate Red Walla Walla Valley (14.5% ABV, $48, 50% Cabernet Sauvignon, 28% Merlot, 12% Malbec, 10% Cabernet Franc, 65% Octave Vineyard / 35% Eleanor Vineyard, 18 months in 100% French oak – 35% new oak / 65% neutral barrel)
Dark Garnet
Minerality, underbrush, herbal profile – fruit undetectable
Expressive minerality, cherry pit, espresso, massive presence – typical Washington red which needs time (and hope) – and these are second day notes. Too big for my palate on the first day.
7+/8-
2018 Caprio Cellars Eleanor Estate Red Walla Walla Valley (14.5% ABV, $48, 59% Cabernet Sauvignon, 19% Merlot, 15% Malbec, 7% Cabernet Franc, 53% Octave Vineyard / 47% Eleanor Vineyard, 18 months in 100% French oak- 35% new oak / 65% neutral barrel)
Dark garnet
Blackberries, a touch of eucalyptus and cassis
Beautiful. Perfect mid-palate weight, silky smooth and velvety, cassis, cherries, supple, voluptuous.
8+, superb from the get-go.
[TaV]: This question is two-part about the wines I tasted:
First, the bottle of 2017 Eleanor is capped with foil, and 2018 is not. Why the change? Is this going to be the style moving forward?
[DM]: I am a traditional guy, I do love a foil cap on a bottle of wine. In line with our sustainability efforts, we held a customer focus group and it turns out that most customers prefer not to have the foil. We decided to leave it off in 2018 and it has been well received. I believe all future wines will not have a foil cap.
Now, the question which I never ask, but this time I have to. I tasted first 2017 Eleanor Red, and the wine was massive and tight – very typical for Washington reds, I call this type of wines “liquid rock” – lots of minerality and limited fruit. The wine opened up a bit on a second day but still was very tight. 2018 Eleanor Red, on the other hand, was approachable from the get go – Bordeaux style fruit, layered and smooth. Can you explain such a dramatic difference between these two wines? The grape composition is very similar, was that the terroir? Winemaking?
[DM]: Acid – the 2018 was the first vintage I nailed the acid level. It is a tight rope when it comes to acid, but 2018 and the 2019 are near perfect. I was pretty excited when I opened the 2018 Eleanor after bottling. Additionally, the vintages differed, 2017 was a tough year to get ripe, there were some photosynthesis issues that vintage. The 2018 vintage was a playbook vintage. What is funny is that in the tasing room we would taste the 2017 and 2018 side by side and the verdict was a 50/50 split. The 2017 was the fastest selling Eleanor we have produced, but the 2018 Eleanor is a critic’s favorite.
[TaV]: I understand that Caprio Cellars also supports a number of charities. What was the motivation behind this program? How do you decide what charities to support?
[DM]: Giving is a part of my every day living, it is in my fabric as a human. I created the phrase “give as you go”, this phrase is at the core of the purpose statement for my construction company. It was only natural for me to carry this belief to Caprio when we started. Caprio gives resources to many charities, mostly in the form of auction donations of wine and winemaker dinners. The winemaker dinners are very popular and bring a large amount of funds to the charity. Caprio focuses most monetary giving to First Story and Big Brother Big Sister. My construction company founded First Story and it helps families that otherwise would not have a home to get a home of their own. I have been a Big Brother for 18 years now and was on the board of directors, so it is a cause near and dear to me.
[TaV]: Last question is from the “how do they do it???” line. I understand that the wine tastings at Caprio Cellars are complementary. Not only that, but you also feed people! I read a number of discussions on professional wine forums with explanations that winery is a business and that literally how dare the wine lovers to expect their tasting to be complementary. And here is Caprio Cellars which does exactly that. So how do you do it and why? How is it working for you?
[DM]: I had no interest in opening a tasting room and charging a tasting fee. It seems like our industry has evolved into that business model. That model doesn’t make any sense to me. I wanted to disrupt the industry and focus on hospitality and the customer. Specifically focusing on the customer journey. We held focus groups at the beginning with Joseph Michelli (NYT bestselling author and consultant) from the Michelli group. Joseph believes that most businesses do not pay attention to their customers’ needs until it is too late in the customer journey. The Caprio tasting experience is based on the equity theory, I do something nice for you and in return, you will do something nice for me. The majority of the industry takes a tasting fee from the customer and gives it back “if you decide to buy”. We are all adults here; I do not need to take your money and give it back. I spent hours in other tasting rooms watching the customers sit in their group and have an agonizing group discussion on “how are we going to get out of here alive with our tasting fee”, discussions about you not liking the Syrah or him not liking the Chardonnay. Why put your customer through this process? At Caprio, we skip this pain point and we add the pleasure of a hand-crafted food pairing from our Executive Chef Ian Williams. My grandmother Eleanor Caprio is to blame or credit for the food pairing, if she knew I invited you over for a glass of wine and I didn’t offer you food, she would be very disappointed in me. The food program at Caprio was nonnegotiable when we opened, it is part of our program and a distinguishing advantage to our experience. Here is the punch line, if you like the food and wine pairing, we ask you to purchase a couple of additional bottles of Caprio to pay it forward to the next guest in our care. So far it is working out well and the ecosystem is taking care of itself, it is a beautiful thing, but somebody had to have the guts to try it.
Here we are, my friends. A wonderful story of passion, good wine, and a unique business approach. If your travel will bring you to Walla Walla, Caprio Cellars should be on your visit list. And if your travel will not bring you to Walla Walla … change your travel plans! Cheers!
Fun With Numbers – Analyzing 2021 Top 100 Lists
Whoosh…
It is the last month of the year already – do you believe it? There are very few facts left in this life – time moving in one direction is still one of them.
The arrival of December means that it is the time to look back at the year which is about to bid adieu, and reflect. For example, on all the wines, good and bad ones. And maybe rate them, right?
I know that many of the true wine aficionados scoff at the bare idea of the wine ratings, especially those coming from major wine publications – I’m not talking about wine collectors who live and die by those. Top wine lists are usually equally ignored by those passionate wine lovers. I, however, appreciate all of the scores and top lists as a reference – and also the numbers I can play with.
At this point, all major wine publications produced their Top 100 wine lists – some even multiple Top 100 lists, such as James Suckling with Top 100 wines of Chile, France, Spain, New Zealand, and all other major winemaking regions… That means a lot of numbers to digest and dissect – not something I can pass. I set out to waste spend a good amount of time to convert Top 100 lists from James Suckling, Wine Enthusiast, and Wine Spectator from all the different formats into a set of excel files which then can be compared – and now I can report on my findings.
As I already mentioned, there are multitudes of Top 100 lists available from these wine publications – for this analysis, I used the Top 100 lists from Suckling and Wine Spectator, and Top 100 Cellar Selections from Wine Enthusiast – this one is the best match for the two other lists, unlike The Enthusiast 100 or 100 best buys. All the lists are produced based on the rating of more than 20,000 wines by each publication during 2021 (25,000 by James Suckling and 22,000 by Wine Enthusiast). Some publications also considered wine production volume and availability as an important decision factor.
Wine of the Year
Let’s start with the Top wine of 2021. It is interesting that out of these 3 top wines, 2 were whites – not something you see very often, but at least both whites were Chardonnays. James Suckling’s Top wine of 2021 was the 2020 Kumeu River Chardonnay Kumeu Mate’s Vineyard New Zealand (JS100, $73). Wine Enthusiast Top wine of 2021 was the 2018 Ramey Hyde Vineyard Charodnnay Carneros (WE100, $70). Lastly, the Wine Spectator Top wine of 2021 was the 2018 Dominus Estate Napa Valley (WS97, $269). Whether you like it or not, but Chardonnay and Cabernet Sauvignon clearly ruled the world in 2021…
Regions
In all three top lists, there was somewhat lesser diversity than in the lists from last year – 4 countries/regions present in the 2020 lists were absent in 2021. Here is the summary for you in the form of the table:
| Region | JS | WS | WE |
| Argentina | 5 | 4 | 1 |
| Australia | 7 | 4 | 2 |
| Austria | 2 | 1 | 3 |
| California | 18 | 24 | 20 |
| Canada | |||
| Chile | 5 | 2 | 2 |
| France | 22 | 17 | 25 |
| Germany | 12 | 2 | 4 |
| Greece | |||
| Hungary | 1 | 1 | |
| Israel | |||
| Italy | 15 | 23 | 17 |
| New York | 1 | 1 | |
| New Zealand | 3 | 3 | 2 |
| Oregon | 2 | 4 | 5 |
| Portugal | 1 | 3 | 6 |
| South Africa | 1 | 1 | 2 |
| Spain | 5 | 7 | 4 |
| Uruguay | |||
| Washington | 1 | 4 | 5 |
I purposefully didn’t remove the countries from last year’s lists so it is easy to see which are missing. Overall, there were not too many surprises. The US, France, and Italy dominated all 3 lists. It is interesting to note a good number of wines from Portugal in the Wine Enthusiast list, as well as good showing by Oregon and Washington in Wine Enthusiast and Wine Spectator lists. The biggest surprise for me might be a relative weakness of Chile’s presence across lists and literally negligible showing by South African wines.
Wine Types
I don’t believe I paid much attention to the types of wines on the Top 100 lists last year – I built a comparison table though this year:
| Type | JS | WS | WE |
| Dessert | 2 | 1 | 5 |
| Red | 72 | 65 | 72 |
| Rosé | 2 | ||
| Sparkling | 3 | 5 | 6 |
| White | 23 | 27 | 17 |
I classified all wines as dessert, red, Rosé, sparkling, and white. Port and sweet Riesling wines (BA etc.) were classified as dessert. As you can see, red wines rule the world. While the Wine Enthusiast list includes no Rosé, at least it has a good showing of dessert and sparkling wines, which makes perfect sense. I honestly believe we should see more of the Rosé wines in the Top 100 lists, but oh well… Also wondering when we are going to see skin-fermented wines on the Top 100 lists – unless I missed something this year.
Ratings
Ratings this year are radically contrasting between different lists. James Suckling’s list doesn’t have any wines with ratings less than 98. And Wine Spectator’s list has no wines with 100 ratings, only one wine with 99 rating, but 12 wines with the rating of 90:
| Rating | JS | WS | WE |
| 100 | 25 | 9 | |
| 99 | 45 | 1 | 7 |
| 98 | 30 | 3 | 10 |
| 97 | 6 | 12 | |
| 96 | 2 | 17 | |
| 95 | 18 | 12 | |
| 94 | 14 | 17 | |
| 93 | 14 | 10 | |
| 92 | 10 | 5 | |
| 91 | 20 | 1 | |
| 90 | 12 |
Both James Suckling and Wine Enthusiast lists have a substantial showing of 100-rated wines – either the wines are getting better and better, or the critics are getting more and more lenient – still, 25 wines with 100 rating is very impressive.
Prices
This might be one of the most interesting and most irrelevant parts of the top 100 wine lists information – and analysis. It is interesting because of course, wine aficionados what to know “how much”. It is irrelevant because the majority of these wines can’t be acquired due to limited availability and high demand – everyone wants to drink “best wines”. Nevertheless, let’s talk about prices.
The wines on James Suckling’s list are ranging from $1,723 per bottle (most expensive) to $24 for the least expensive. Only 45 wines are priced at less than $100. You will need to spend whopping $23,595 to acquire all 100 top wines and $2,108 on the Top 10 wines. It is important to note that prices are not included on the James Suckling Top 100 list – each wine has a link to the wine-searcher page which lists the price according to the wine-searcher’s algorithm.
Wine Enthusiast Top 100 list wines are priced from $780 to $20. 65 wines cost less than $100, and 28 wines are less than $50. You will need to spend $11,061 to acquire all Top 100 wines and $1,047 on the Top 10. Wine prices are included on the Wine Enthusiast list, but I’m not sure how they were sourced, as some of the wines are priced at $222 or $343, which can’t be MSRP pricing.
Wine Spectator’s list happens to be the least expensive overall, with only $6,194 needed to acquire all top 100 wines. Top 10 will set you back by $1,444. The wines are ranging in price from $309 to $13. 85 wines are priced at less than $100, and 68 wines are less than $50.
Conclusion
I hope you are having as much fun looking through all the data as I had compiling it. There is nothing to be concluded from this exercise, but I find it fun. If you think there is any other data you would like to see as part of this analysis – I will be happy to oblige.
Enjoy!
Beaujolais Nouveau Est Arrivé! 2021 Edition
Beaujolais Nouveau Est Arrivé!
It is the third Thursday in November, and that means that the time has come to celebrate this year’s harvest – Beaujolais Nouveau has arrived at the wine store next to you (at least I hope it did, but if you want to get it, you might have to hurry as there is a good chance there is not much of it available).
I had been proactively keeping track of this celebration since this blog has started in 2010 – you can find the full retrospective here, mostly in chronological order. I keep saying that every year Beaujolais Nouveau gets better and better – and this year was no exception – I really enjoyed the 2021 Beaujolais in my glass.
Nevertheless, this year was an exception. Ever since I started writing about Beaujolais Nouveau, there was never a year when I only had one Beaujolais Nouveau wine – for example, last year I had 3 Beaujolais Nouveau wines and one Nouveau from Oregon. Most of the years I had at least 3, and a few years there were only two. But this year there was only one, and even that has limited availability and most likely will not last even until Thanksgiving, at least at the store where I bought it. Yep, you knew this already – supply chain issues. There might be more of the Beaujolais Nouveau showing up later on, but it is not very clear what and when.
Few more interesting Beaujolais Nouveau-related tidbits I never thought of before. First, according to the Burgundy Report, this year there were only 100 different Beaujolais Nouveau wines produced in France, which is significantly down from the last year’s number of 160. I was sure that there are many Beaujolais Nouveau wines produced in France, but I didn’t expect the number to be that high.
While searching for the information online, I came across the article where I learned about the Georges Duboeuf First Wine of the Harvest sweepstakes! Each cork of Georges Duboeuf Beaujolais Nouveau wine carries a unique number (who knew!), which can be entered on the First Wine of the Harvest website, and you will be instantly notified if you won something (I have no idea what you can win, and I won nothing). Apparently, this is not the first the sweepstakes are played, but if I wouldn’t read about it online I would still have no idea it existed.
Finally, let’s talk about the wine. According to the same Burgundy Report I mentioned before, Beaujolais regional Marketing board defined the vintage as “combative” – frost in April, and summer of rain and hail are not exactly the ideal grape-growing conditions. Relatively calm and cool September offer some relief, and while overall yield was significantly down, it was possible to preserve the quality of the harvest.
2021 Georges Duboeuf Beaujolais Nouveau AOP (12.5% ABV, $12.99) has a bright ruby color, a restrained nose of the freshly crushed fruit, and copious amounts of fresh raspberries and cherries on the palate with good acidity on the finish. While the wine is perfectly drinkable at room temperature (68°F), it is showing the best slightly chilled at around 58°F – 60°F.
Back in 2017, Georges Duboeuf started the “Artist Collector Series” of the Beaujolais Nouveau wine labels, where the public is given an opportunity to vote for the favorite design which will be then printed on the label. This year’s Beaujolais Nouveau label features work by the artist Felice Kite called “For The Love Of Flowers”.
Before I conclude my Beaujolais Nouveau 2021 report, I want to offer you a fun exercise – below is the collection of the Beaujolais Nouveau labels from 2010 until 2021 (note that I came across two distinct labels in 2015). I want you to choose a favorite (or 3, or 5) and share your opinion in the comments. I guarantee you that you will get no prize for participation in this exercise, but hopefully, it will be fun.
Beaujolais Nouveau 2021 has arrived, it is definitely worth your attention, it will be perfect with Thanksgiving turkey if you will be so inclined – but you can’t procrastinate if you want to try it. Cheers!
The Next World Class Wine Frontier: Desert Wine
Can you think of a desert? Even if you never visited one, and only saw them in the movies or read about them in the books, I’m sure the image readily jumps to the head. Sand. Heat. Hot air. Wind. More sand. More heat. More wind. Maybe a half-dried cactus. I’m sure that the luscious greens of a healthy vineyard are not part of that image.
Meanwhile, every desert has an oasis. If there is water, nothing stops beautiful greens from prospering in the desert. Desert doesn’t mean only heat. It is hot during the day, but cold during the night – and the diurnal shift – the difference between the hottest and coldest temperatures during the day – is beneficial for all the plants. If you are into the wine, I’m sure you heard of the importance of the diurnal shift to help build flavor in the grapes. And if we are talking about grapes, let me mention yet another benefit of the dry, arid air – it helps to avoid many diseases in the vineyard, such as mildew.
Let me ask you another question. Have you tried desert wines? The wines produced in the vineyards surrounded by desert? Before you will be quick to say “no”, I will ask you to think again. If you had wines from Argentina or Chile, there is a very good chance those wines came from the desert vineyards – Leyda Valley and the Atacama in Chile are nothing but desert; Uco Valley, Salta and overall large portions of Mendoza in Argentina are nothing but the desert. So yes, I believe you have. And today I want to bring to your attention yet another example of desert wines, these ones coming from the US – Aridus Wine Company in Arizona.
Source: Aridus Wine Company
Source: Aridus Wine Company
Aridus (Latin for dry or arid) started from purchasing 40 acres of land on Turkey Creek in the southeast corner of the Arizona state in the foothills of Chiricahua Mountain, at an elevation of 5,200 feet.
In 2012, Aridus opened its cellar doors, after refurbishing an old 28,000 sq. ft. apple warehouse (it was done so well that in 2014 Aridus was honored with the Design Excellence award for sustainability). The Aridus wines were made with the grapes brought from the vineyards in Arizona, New Mexico, and California; the cellar also served as a custom crush facility. Interestingly enough, this is not my first encounter with Aridus – back in 2014, while attending my first wine bloggers conference in Santa Barbara, I had 2013 Aridus Viognier presented during the speed tasting session, which was my first time tasting a wine from Arizona – and it was a very impressive wine.
Aridus started planting white grapes at its estate vineyard in 2015, with the first estate harvest taking place in 2017. The red grapes were planted from 2017 through 2020, and Aridus is planning to gradually increase the proportion of the wines made exclusively from the estate fruit every year. The plantings currently include Malvasia Bianca, Sauvignon Blanc, Viognier, Tempranillo, Petite Verdot, Merlot, Syrah, Cabernet Franc, Cabernet Sauvignon, Graciano, Petite Sirah, and Malbec, so nobody needs to worry about the range of Aridus estate wines.
Lisa Strid, who just celebrated her 5th year as the Aridus winemaker, definitely appreciates the unique challenges of working at the desert winery. Finding rattlesnakes, owls, roadrunners, hawks, and javelinas on the crash pad might be the least of her problems. Monsoons, strong rains and winds which run seasonally from mid-June through mid-September, represent a much bigger issue, as they have the potential to inflict a lot of damage on the grapes, especially when rain also comes with the hail.
But – it might be all well worth it as long as you can produce good wines. Based on the two wines I tasted, these desert vineyards deserve the full attention of wine lovers.
First, I was blown away by the Sauvignon Blanc – here are my notes:
2020 Aridus Sauvignon Blanc Arizona (12.6% ABV, $28)
Straw pale
White peach, guava, intense, round, inviting
Beautiful bright tropical fruit on the palate, fresh, crisp, good acidity, generous
8, this is summer in the bottle. New World Sauvignon Blanc “in your face”. “I’m bright, I’m beautiful, and you know that”.
Then the Aridus Malbec was perfectly on point:
2019 Aridus Malbec American (13.6% ABV, $36, 95% Malbec, 5% Petit Verdot, 15 months in French oak barrels, New Mexico fruit)
Dark garnet, almost black
Cassis, a hint of bell pepper, iodine, a touch of minerality
More cassis on the palate, both berries and leaves, soft, velvety, crisp acidity, long finish
8, excellent
Thinking about analogies, both wines are perfectly New World in style, without going overboard and losing their balance. The Sauvignon Blanc was somewhere between Californian and Chilean renditions with all of its bright fruit – yes, if you are craving the restraint of Cloudy Bay, this is not your wine – but if you want to simply brighten up your day, that would be a perfect pick.
And the Aridus Malbec was reminiscent of the best mountain desert Malbecs from Argentina – Amalaya, Casarena, and many others, again, fresh and well balanced.
Will the desert wines be the next rave? I’m bad at predictions, so I really can’t tell you that. But you are welcome to try answering this question on your own simply by finding the bottle of Aridus wine and giving it a try. Once you do, let’s compare notes. Cheers!
Daily Glass: Uncomfortable Wine
“Uncomfortable wine”??? What utter nonsense, right? Did the author had one too many glasses while writing this post?
The wine can be spoiled. The wine can taste bad. We can call it plonk, we can pour it out. But uncomfortable?
Shoes can be uncomfortable. The dress can be uncomfortable. The shirt’s collar might be too tight. Not knowing how to start a conversation with an attractive stranger might be uncomfortable. Not knowing how to answer a live interview question for the position you dreamed of your entire life is uncomfortable. Many, many things can be uncomfortable. But wine?
When I refer to wine as an art, the typical association in my mind is painting. As an art form, I imply that there are similarities between the bottle of wine and the painting on the wall. But maybe a book would be a better art form to compare?
Reaction to painting is instantaneous – you can, of course, spend hours looking at elaborate details and discovering new elements even if you saw the painting a thousand times before – but your first impression is unlikely to change, it might only deepen as time goes on. But with the book, first we see the cover, then we start reading, and if we found the book which speaks to us, by the time we reach the second page, nobody cares about that cover anymore.
When it comes to the wine, the bottle and the label matter – until we take the first sip. If we found “our wine”, the same as 300 pages book can be obsessively consumed within a few hours, a good bottle of wine will be gone in no time. And while you will be enjoying it, most likely you wouldn’t even remember how the label looked like.
What’s with this interlude and our comfort/uncomfort discussion you ask? Don’t worry, this is all connected.
So what can be uncomfortable about wine? Actually, many things. Remember – in the wine world, it is all about perception – except the taste, the pleasure, and your desire to have a second glass – of course, if you chose to be honest with yourself. Otherwise, perception is everything. Enjoying a glass of 2 buck chuck is uncomfortable. Bringing a $5 bottle of wine to your friends’ house is uncomfortable – knowing that it is an amazing bottle of wine without any regard for a price doesn’t make it less uncomfortable. Enjoying the glass of wine while your best friend hates it is uncomfortable. And then there are labels.
Okay, call me “captain obvious”, but this is where I was leading you all the way – the label can make you uncomfortable. There are enough wines in this world that have, for example, sexually suggestive or simply offensive words or images on the label. Ever saw the bottle of If You See Kay? This is a perfect example of suggestive language on the label – the book cover – for a perfectly delicious wine produced by Jayson Woodbridge. And there are wines that don’t even use suggestive language anymore – like the Little Fuck Malbec from Cahors.
When a friend sent me a picture of this label a few days ago, my first reaction was literally WTF – how can such a label be even approved (Jayson Woodbridge had lots of trouble getting his If You See Kay label approved 9 years ago)? But as the wine was available, I decided that I would not judge the book by its cover, and actually try reading it – and so I got the bottle.
I have to say that as soon as I got a hold of the bottle my negative impressions instantly started to diminish. This is hard to explain, as I don’t know if all the oenophiles feel the same way, but there are bottles that express “comfort” with its shape, weight, and overall feel in your hands. Once you take such a bottle in your hands, you can’t help yourself but say “oh, this is nice”. This was precisely the bottle. Outside of the wine name and the image on the label, the bottle was very comfortable and really created the anticipation – “oh yeah, I do want to open that bottle”. Even the label looked well designed in its shape and size and added the overall “comfort” feeling.
The wine didn’t disappoint – 2020 Vellas Père Et Fils Little Fuck Malbec Cahors AOP (14% ABV) was unapologetically a New World Malbec – big and brooding – and in a blind tasting I would confidently place it into Argentina, but never into the old world. The wine was full of raspberries, smoke, and sweet tobacco – on the nose and on the palate. Big, full-bodied, and powerful, but also well balanced and delicious – a very unapologetic Malbec I might be ashamed to bring to the acquaintance’s house but would be happy to drink at home or with close friends.
I’m really curious about the backstory of this wine. I don’t believe the name and images are random. Nicolas Vellas is a vigneron in the 4th generation at Vignobles Vellas, farming 300 acres of vines and producing a wide range of wines in the South of France. If this would be the only wine produced at the winery, yes, we could dismiss it as a gimmick. But this is simply one of many and the only one with such a unique label, so I truly believe there is a story for this wine, which is not easy to figure out – I even sent a message to the winery asking them to share the story if they can, but I’m not very hopeful. Well, actually lots of Vignoble Vellas wines have very creative labels – you can see them here, but I don’t know if there are any more of the “uncomfortable” ones.
Here you go, my friends. Uncomfortable wine which also happened to be delicious. Yeah, I’m okay with that. I’ll take delicious any day. And comfort? It comes after delicious.
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