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Local, and World Class
Today I want to talk about world-class, local wines. Let’s first agree on definitions – feel free to disagree, but at least I will explain my logic.
Local is an easy one. Yes, we are talking about wineries. Living in southern Connecticut, I look at the wineries in Connecticut, New York, and New Jersey as local. Any winery I can drive to in one sitting I would consider being a local winery. This might be pushing it a bit – both New York and New Jersey are big states, but then while I live in Connecticut, it would take me only 15 minutes without a highway to reach New York state, so yeah, New York is local.
World-class might be a bit harder to define in an agreeable fashion. What constitutes a world-class wine? Tasty, delicious, high-quality – all very important, but I would dare to offer slightly a different characteristic to be the most important for the world-class wine – the wine should be identifiable. What I mean is that if the label says “Riesling”, I want the content of the bottle to show at least some resemblance of Riesling – honeysuckle, honeycomb, honey, petrol – something should help you say “yes, this is Riesling”. If the label says “Chardonnay”, I really need to find that vanilla, apple, butter, gunflint to say that this is the world-class wine. I don’t need all of the “characteristic traits” to be present – not all Chardonnays exhibit those buttery undertones – but still, some of the expected aromatics and flavors should be there. Of course, if I don’t have a frame of reference for a particular grape – let’s say, Trepat, Bobal, Schiava – my declaration of “would-class” would be based solely on the taste profile – but this is a whole other subject we can ponder at some other time.
So why are we talking about local and world-class? I have a winery I want to offer to you as a perfect example of both – it is local, and it makes world-class wines.
Ravines Wine Cellars was established in 2001 in the Finger Lakes area of New York state, close to Keuka lake. The name of the winery comes from the fact that the first 16 acres vineyard was located between two ravines, which are widespread around all the lakes in the Finger Lakes area. Today, Ravines Wine Cellars sustainably farms 130 acres of the vineyards in prime proximity to Seneca and Keuka lakes (prime proximity is important – close proximity to the lake protects the vineyard from the harsh weather) and has close relationships with a number of growers in the region. Morten Hallgren, who owns the winery together with his wife (and Chef) Lisa is a French classically trained winemaker, and this is something you can clearly see reflected in his wines. I had an opportunity to try 3 samples of the Ravines Wine Cellars wines, and all three greatly exceeded my expectations.
Here are the notes:
2017 Ravines Dry Riesling Finger Lakes, NY (12.5% ABV, $17.95) – I had my share of bad East Coast Rieslings, so I always have a bit of trepidation trying our “local” Riesling. In the case of Ravines Riesling, my worries dissipated with the very first sniff and sip – a classic, German-style, lean, crisp, perfectly acidic with a touch of a fresh honey note. It was perfectly German-like in its presentation, and textbook delicious. (8/8+)
2017 Ravines Chardonnay Finger Lakes, NY (12.5% ABV, $19.95) – yet another surprise. I had some decent New York Chardonnays (Tousey comes to mind), but New York is not known for its Chardonnay, so everything is possible. Again, I needed not to worry about this wine. Beautiful nose of apples and vanilla, minerally driven and restrained – more of apple and vanilla on the palate, a distant hint of butter, crisp and delicious overall. (8)
2017 Ravines Maximilien Finger Lakes, NY (13% ABV, $24.95, 46% Cabernet Sauvignon, 54% Merlot) – yes, you got it – a surprise number 3. In the blind tasting, I would place the wine in Bordeaux and would be very proud of how well I did. A touch of cassis, a warm dark fruit profile, the same on the palate – round, smooth, cassis, eucalyptus, warm spices, good acidity, perfect balance, medium-long finish – another textbook wine. (8)
Here you are – three excellent, textbook quality, world-class wines from the local (5 hours drive) winery, with excellent QPR – you do get a lot of wine for your money, even at retail prices. How are your local wines? Do you agree with my definition of world-class?
American Pleasures #4 – Gratus Vineyards
Wine can be many things to many people. Wine can connect people. Wine can bring back memories. Wine can bring back a unique experience, change one’s mood, and help solve a problem.
The wine is also often an expression of gratitude.
Those of us who love wine also love to offer it to others as an expression of our gratitude. We take great care in carefully selecting the wine to express what we feel – it makes us ecstatic when the gift recipient acknowledges our choice.
And then there are those who make wine to express their gratitude – sometimes, they even call their winery to show that, as would be the case for GRATUS Vineyards.
Gratus is Latin for gratitude, and this is exactly what Thomas Wargovich was trying to express by naming his Napa Valley winery GRATUS Vineyards – gratitude to the family, gratitude to his grandparents who came to the USA as millions of others in search of the better life.
GRATUS Vineyards is a 27 acres parcel in Pope Valley, the small strip of land adjacent to the famed Howell Mountain. GRATUS Vineyards is not just a winery. While 10 acres are planted with vines, the rest of the parcel constitutes a complex nature habitat, an arboretum with more than 300 rare and endangered species of conifers, trees which bear cones, among other plants. It makes GRATUS Vineyards a unique place with its own soul and personality.
The first vintage at GRATUS Vineyards, 2012, consisted of 75 cases. Current production is about 600 cases, with the wines ranging from the Rhone varietals to the classic California Cabernet Sauvignon and blends. Red wines at GRATUS Vineyards are typically aged for about 22 months in oak.
I had an opportunity to taste GRATUS Vineyards wines and was very much impressed with the consistency of the full range I was able to experience. Here are my notes:
2018 Gratus Vineyards White Blend Napa Valley (14.2% ABV, $39, blend of Grenache Blanc, Roussanne, Marsanne, Viognier, and Picpoul Blanc)
Light golden
Whitestone fruit, plums, a touch of lemon, refreshing and inviting
Round, medium-plus weight, noticeable texture, green apple, lemon, good acidity
8-/8, thought-provoking
2018 Gratus Vineyards L’ovey Rosé Napa Valley (14.2% ABV, $23)
Beautiful salmon pink
Light and refreshing strawberries, very inviting
Tart strawberries and cranberries on the palate, crisp, fresh, definitely a bigger body than Provence, and perfectly balanced.
8+, delicious.
2016 Gratus Vineyards Malbec Napa Valley (14.8% ABV, $70)
Dark garnet, practically black
Dark berries, mint, sweet basil, overripe plum
Dark berries, ripe blueberries, and blackberries, iodine, dark chocolate, medium-plus body, smooth, good acidity, good balance, medium finish
8, tasty now, will evolve.
8+ on the third day. The wine lost sweetness and developed dark magic
2015 Gratus Vineyards Red Blend Napa Valley (14.8% ABV, $90, blend of Cabernet Sauvignon, Malbec, and Petite Sirah)
Dark garnet, practically black
Dark chocolate, mocha, cherries, anise
Lip-smacking, cherries, coffee, eucalyptus, full-body, supple, generous.
8, excellent on the 2nd day. It definitely needs time, but has good potential.
2016 Gratus Vineyards Red Blend Napa Valley (14.8% ABV, $80, 80% Cabernet Sauvignon)
Dark garnet, practically black
Black currant, sweet tobacco, a touch of mint
Black currant, cherries, good minerality, fresh, firm structure, good acidity, excellent balance, medium finish.
8/8+, delicious.
2016 Gratus Vineyards Cabernet Sauvignon Reserve Napa Valley (14.8% ABV, $120, 100% Cabernet Sauvignon (clone 15))
Dark garnet, practically black
Day 1: not a lot to report. The wine is massive and closed.
Day 2 notes:
Vanilla, dark chocolate
Dark chocolate, big, brooding, pencil shavings, iodine
8-, an interesting contrast with day 1 – need to wait for the day 3
As you can see, most of the reds are in the “needs time” category, but this is pretty much a signature of the Napa Valley Cabernet Sauvignon and Cabernet Sauvignon-based wines. Hopefully, you got the patience, and the space int he cellar. Cheers!
Stories of Passion and Pinot: Utopia Vineyard
Pinot Noir excites passion. All grapes do, of course, and good winemakers are always passionate, often to the point of obsession. But some of the most desired wines in the world are made out of Pinot Noir, and Pinot Noir is notoriously finicky, mutation-prone grape, difficult to work with. Hence passion is winemaker’s best helper to work with Pinot Noir and produce the best possible wines.
Yes, I’m sure you figured me by now – I’m introducing a new post in the Passion and Pinot series – you can find all the past posts here. And I’m sure today’s subject resonates perfectly with the world we live in right now (for those who might read this post a few years later, look up “covid-19 pandemic”, and you will understand my point). I’m sure we would all much rather live in utopia compare to the self-quarantine and fear of sneezing – and it is the utopia we will be talking about here (don’t worry, there will be plenty of wine).
According to the dictionary, utopia is defined as “an imagined place or state of things in which everything is perfect”. I guess Daniel Warnshuis saw this complete perfection in the 17 acres parcel of land he found on the Ribbon Ridge in the heart of Ribbon Ridge Appellation in Yamhill County in Oregon in early 2000, hence the name Utopia Vineyard.
UTOPIA Vineyard had its first commercial vintage in 2006, 413 cases of Pinot Noir. Since then, Pinot Blanc, Chardonnay and a number of other wines had been produced at the winery, and numerous accolades were won at multiple competitions. Utopia, which uses dry farming methods, was L.I.V.E. certified in 2008.
I had an opportunity to [virtually] sit down with Daniel Warnshuis and ask him some questions – here is what transpired in our conversation:
[TaV]: First and foremost – why Utopia? Utopia means an unreachable dream, so what is the reason for this name?
[DW] The classic definition of UTOPIA is the perfect and no place. I am trying to make the perfect Pinot-noir but realize that as a human being I will not achieve perfection. It is, therefore, the goal that I constantly strive for without compromise to make the wine better each and every vintage.
[TaV]: You bought the vineyard in 2000, your first vintage was in 2006. How were those years in between? Did you have any major challenges, or did you just have to wait for the vines to mature?
[DW]: You are correct that I consider 2006 my first commercial vintage (413 cases of Estate Pinot-noir) but I did produce 97 cases of Estate Pinot-noir in 2005. Just to be clear, it was more of an experiment than a vintage. There were a number of challenges in getting the vineyard bootstrapped. First, I had to decide which clones I wanted to plant. I looked around the valley at the time and found that most of the vineyards contained only 2-3 clones and they were mostly the same 2-3 clones, e.g.. Pommard and Dijon 115 or Wadenswil. Or one of the other Dijon clones, mostly 667 and 777. I also detected a certain homogeneity in the wines being produced at that time and I wanted to do something very different. This is what convinced me to plant a total of 12 Pinot-noir clones including several heirloom clones from various existing vineyard sources in CA and OR. Once I settled on the makeup of the vineyard it was mostly a waiting game until the vines began to produce.
[TaV]: You were born and raised on California wines, why build the vineyard in Oregon and not in a Napa or Sonoma?
[DW]: I got exposed to Willamette Valley Pinot-noir early in my wine journey working for Tektronix where my first boss was an avid wine collector and amateur chef who exposed me to Oregon wines. The raw beauty of Oregon and especially Willamette Valley wine country was also a major draw for me along with its nascent state as a wine producing region. It presented a relatively affordable opportunity to get in on the ground floor of the next NAPA. I was a big proponent of Willamette Valley Pinot-noir while still living and running my NAPA wine business at a time when even most savvy wine drinkers were still unaware of what was happening in Oregon.
[TaV]: You’ve been a farmer for 20 years now. What are your main takeaways from this experience?
[DW]: Owning the land is the ultimate advantage for a winemaker because the best wines almost always come from the best fruit. 100% control from vine to wine is the maximum level of control and as a small producer here in Willamette Valley I am as close to a small producer (vigneron) in Burgundy that I can be without being in Burgundy. At Utopia I always want to make the best wine possible for any given vintage, again just like in Burgundy the wine should always be a reflection of the growing season and therefore unique each and every year.
[TaV]: Do you have a pivotal wine, the one which clearly made you see the wine world differently?
[DW]: Burgundy wines from any small producer in Volnay, Pommard, Mersault (and Mersault, Chassagne and Puligny Montrachet for whites) were pivotal wines for me. The only thing I have found that compares with them are Willamette Valley Pinot-noir’s and now Chardonnay’s from small producers who are owning the land and making the wines in the same tradition.
[TaV]: Is there one Pinot Noir producer or winery you would consider a hallmark, something you would compare your wines to?
[DW]: Dominique Lafon is someone who I have followed for several decades and admire his approach (biodynamic farming and terroir driven) especially for his White Burgundy which I think is sublime. DRC is always mentioned as the ultimate but I would say that I have always and still do admire the smaller producers who are risking everything to make the best wine. This means organic/biodynamic farming even in a challenging vintage, minimalist approach to winemaking and focus on terroir.
[TaV]: What is the difference between the various Pinot Noir wines you are producing? Is it grape selection, individual plots, different oak regimens?
[DW]: Yes, it is all those things, in addition, location in the vineyard, clonal selection for the blends, oak regimen (ex: riper fruit deserves more new French oak such as in my Reserve “Eden” bottling).
[TaV]: Any plans for Utopia sparkling wines? You already growing all necessary components, so do you plan to take the next step?
[DW]: Yes, I would like very much to make sparkling wine. It is challenging as it requires a different setup and 3-4 years to produce the first vintage, but, I have not given up on the concept. I produced my first Port Style wine in 2018 and will bottle it this Fall.
[TaV]: You are now offering Grenache, Mourvedre and GSM wines. For how long you had been producing those? I understand that you source Grenache from Rogue Valley, what about Mourvedre and Syrah? Do you also plan to offer single varietal Syrah?
[DW]: I started producing those varietals in 2009 and actually started with a Syrah and Viognier but switched to Grenache in 2013 and added a GSM in 2014 and a Mourvedre in 2016. As long as I can get quality fruit I will continue to make different varietals. I would like to produce a Cab Franc and maybe even a Bordeaux blend in the future as well. I plan to plant some of these different varieties here on my new property to prepare for the inevitable change in our climate over the next 10 – 20 years.
[TaV]: What are your favorite wines or wine producers in Oregon? In the USA? In the world?
[DW]: In Oregon, Brick House, Beaux Freres, In California, Joseph Phelps, Spottswoode, In the World, anything Burgundy especially any small producers farming organic/biodynamic and terroir driven as well as Mouton Rothschild in Bordeaux.
[TaV]: Did your utopia materialize in your vineyard? Did you find everything you were looking for?
[DW]: Yes, I live on my vineyard and work with my family to produce a unique product that we share with the world. We preserve the land for future generations (organic farming), we give back to our communities, we promote culture of all types and we make our living doing what we love the most. I cannot be any happier than I am at UTOPIA.
[TaV]: Where do you see Utopia Vineyard in the next 10-15 years?
[DW]: More plantings of different varieties especially Rhone and Bordeaux. Possibly produce sparkling wine, continue well managed growth and keep experimenting to make it better each and every time. Create a long lasting legacy and keep it in the family for future generations.
If you are still reading this, I’m sure you are ready for a glass of wine, preferably, an Oregon Pinot Noir. I had an opportunity to taste two of the Utopia Pinot Noir wines, here are the notes:
2014 UTOPIA Pinot Noir Clone 777 Estate Reserve Ribbon Ridge AVA (13.8% ABV, $75)
Dark ruby
Smoke, plums, violets, earthy undertones
Bristling acidity, tart cherries, medium body, minerality, refreshing, inviting, good balance.
8, fresh, clean, easy to drink.
2011 UTOPIA Paradise Pinot Noir Estate Reserve Ribbon Ridge AVA (13% ABV, $85)
Dark garnet
Upon opening, the very extensive barnyard smell was apparent. It disappeared on the second day. Tobacco, earth, tar, and smoke are prevalent on the second day.
The palate is beautifully balanced with tart cherries, plums, violets, a touch of vanilla, baking spices and roasted meat.
8+/9-, delicious, hard-to-stop-drinking wine. Superb.
And we are done here, my friends – one more story of passion, and yes, it involves Pinot Noir.
Obey your passion!
P.S. Here are the links to the posts profiling wineries in this Passion and Pinot series, in alphabetical order:
Alloro Vineyard, Bells Up Winery, Ghost Hill Cellars, Iris Vineyards, Ken Wright Cellars, Knudsen Vineyards, Le Cadeau Vineyard, Lenné Estate, Tendril Cellars, Youngberg Hill Vineyards, Vidon Vineyard
WBC18: Like A Kid In The Candy Store – Again, or 4 Days in Walla Walla
Back in 2014, I was visiting the state of Washington on business, and my obsession with local wines led me to the small town of Woodinville, about an hour northeast of Seattle. As I parked next to the industrial building and started going door to door, visiting one artisanal winery after another, I really felt like a kid in the candy store – the wines were delicious, and conversations with winemakers and not were even better than the wines – what else the wine lover needs? I was so impressed with that visit that my enthusiasm showed in the blog post, which won one of the Monthly Wine Writing Challenges (we called them MWWC) with the theme “local”.
The timing for the Wine Bloggers Conference 2018 (WBC18) was a little strange – for the most of the time, the conferences took place in August, and October is definitely not the ideal month to take time off (I know that many of the regulars couldn’t attend due to the timing). However, my high opinion of the Washington wines and the memories of visiting the Woodinville became the deciding factor, so I was able to find the time for this trip to Walla Walla in Washington.
Boy, was I not disappointed. After a beautiful ride from the Portland airport along the Columbia River (I wish I would record a little video – the amazing scenery must be shared), I arrived at the Walla Walla. Walla Walla is a home to about 30,000 residents, but it is hard to tell from the tiny downtown. However, when it comes to wine, don’t let the small size to full you – Walla Walla downtown hosts 30 something tasting rooms, plus a number of full working wineries located within the city limits (there are 120 wineries in the Walla Walla Valley overall) – it is definitely a destination for any wine lover out there.
As it always happened so far (this was my fourth WBC), the 4 days of the Wine Bloggers Conference became a non-stop adventure of sipping, spitting and learning, and most importantly, spending time with the fellow bloggers. I can’t tell you how many wines were tasted during these four days – whatever happens at WBC, stays at WBC. But – I will be happy to share with you main takeaways from these 4 days. Here we go:
- Washington State produces some magnificent wines (duh) – at least on par with Napa, and often far exceeding the Napa offerings in terms of QPR – and they are predominantly red. All six Bordeaux varieties are doing quite well in Washington, both in the form of the Bordeaux blend and on its own. Merlot might be a king of Washington, but Cabernet Sauvignon can often fight for that royal crown, and quite successfully. The Syrah is definitely a queen, well deserving your attention, following by the other Mediterranean breeds, such as Grenache and even Tempranillo.
- Washington whites are much rarer find – but they can be equally delightful as the reds. Rhone varieties do particularly well (Marsanne, Roussanne), but Chardonnay, Sauvignon Blanc, Riesling, and even Albarino can deliver a happy surprise. An important reminder – please, please drink Rhone whites at the cool room temperature – they really taste better like that. Make them too cold, and they become indistinguishable and boring.
- Unlike California, where you can find 100+ years old [continuously farmed] vineyards, such as Bechtold in Lodi (farmed since 1886), and 150 years old continuously producing wineries, Washington wine industry didn’t survive the prohibition. What was striving in the 1860s, was completely destroyed in 1920s, and had to be rebuilt in 1960s. This information actually doesn’t have any deep meaning outside of being an interesting (and unfortunate) fact.
- I don’t believe you need to pay attention to the vintages for Washington wines, unless something ultra-bad happens, like out of blue frost in May. The temperatures are consistent, and so are the general climate conditions – too hot of a summer can be compensated by harvesting earlier. Well, the summers are typically hot, so the “canopy management” is a hot subject in winemaking circles. If the vineyard is managed properly, and winemaker does the job right, there is a good chance for consistency. In other words, don’t ask “how was that vintage”, just get the wine you want to drink. But – the way a lot of wines in Washington are made, especially coming from the small wineries – with utmost respect to the product at all stages – guarantees that the wines will age well. Give them some time, and prepare to be amazed.
I can probably think of more conclusions, but instead, I really want to tell you how my four days unfolded – just in case you wonder what one does at the Wine Bloggers Conference. Look at it more like the set of highlights as opposed to the detailed report. And then my plan is to convert many of this mentions below into the separate posts, to make my report more detailed – oh well, will see how that will work.
Day 1: After the beautiful ride along the Columbia River from Portland, I checked into the hotel, and then my next immediate stop was a tasting at the Seven Hills Winery, located right next to the conference hotel. After tasting at Seven Hills, next stop was the tasting at the Gård Vintners – with lots of delicious surprises. That tasting was followed with a very short walk back to the hotel to attend the Masters of Merlot session (now part of the official WBC program), presented by two of the Merlot Greats – Duckhorn and L’Ecole No 41 (very appropriate for the October, the #MerlotMe month).
Next was the mingling with the fellow bloggers around so-called Expo, where WBC sponsors poured their wines and offered their products. My last activity for the day was a superb, mind-blowing tasting at the Eternal Wines (more later) in lieu of group dinner. I also skipped all after-hours activities – that was enough for the first day.
Day 2: The actual conference program started. One of the main morning highlights was the panel discussion by the 4 of the Walla Walla winemakers, talking about terroir, canopy management, and stories, their personal, real life stories. I also liked the panel of wine influencers, talking about the wine industry, wine writing, and Dos and Don’ts of wine blogging. During lunch, we had an opportunity to taste wines from the Cascade Valley Wine Country, where one particular wine, WineGirl Wines Red blend left a mark with me – a standout, flawless, round, and beautiful.
After lunch, I went with a group of friends to taste delicious Oregon non-Pinot wines from Troon Vineyards Applegate Valley, as presented by WBC veteran, Craig Camp (I believe Craig didn’t miss a single WBC event). We got back to listen to the keynote by Lewis Perdue, the founder of Wine Industry Insight publication, who was focusing on a seemingly simple concept – Trust – and the tenets of good writing.
Next session was one of my traditional favorites – Live Wine Blogging for red wines, and once that was over, we all left for the dinners at mystery wineries (nobody knew where they are going), with our mystery winery being Canoe Ridge. Do you think this was enough for a day? Wrong. It is never enough – the last part of the program was so-called “after party”, where we tasted lots more wines (attendees are invited to bring wines to share with the others for this late night session). My highlights from this late-night tasting were Chardonnay and Cabernet Sauvignon from Smith-Madrone and iOTA Cellars Oregon Pinot Noir vertical (2013, 2014, 2015). Whew, time to sleep.
Day 3: The day started from learning about the location of the Wine Bloggers Conference 2019 – Hunter Valley in Australia, October 10-12, 2019. This sounds ultra-attractive – and equally impossible (in my own world). After a few of the breakout session, we went out for lunch at the Walla Walla tasting rooms which we had an opportunity to select the day before – my choice was Otis Kenyon Winery. Next was the session called Bubbles and Bites, a sparkling wine and food pairing lesson presented by Gloria Ferrer. Right after that, we had an in-depth lesson about European Cheeses. Up next was the “Lightning talks” session – 5 minutes presentations by the fellow bloggers with the slides rotating every 15 seconds. Wine Live Blogging session for whites and Rosé closed the main conference activities – which left us with the wine dinner with the vintners from Walla Walla. At the dinner, I fell in love with the wines from Revelry Vintners, which were simply stunning, and also enjoyed a few wines from Bergevin Lane. And then … yes, of course, another late night session (someone had to drink all that wine, right?)
Day 4: The conference was officially closed, but – there were post-conference excursions. I visited Maryhill Winery in Walla Walla, and Cathedral Ridge Winery in Oregon, both offering spectacular views and delicious wines.
The End.
Here it is – my abbreviated report of the WBC18 activities. Speaking strictly for myself, I greatly enjoyed the conference – the place, the wines, people and conversations – everything work together very well to create a memorable experience. If you never attended the conference – do you want to attend one now, after reading my report? If you are a “regular”, what are your thoughts about WBC18 and will we see each other in Australia? Cheers!
A Pinot Noir Lesson for Self with Tendril Cellars
Back in May, we virtually met with Tony Rynders of Tendril Cellars and talked about … many things wine, of course – you can find this conversation here.
Tony is one of the few winemakers I know who teaches people about his wines by conducting organized tastings. As I didn’t have an opportunity to attend any of those events, I decided to run a lesson for myself on the same subject. How you ask? Easy – by tasting the wines blind.
I can literally see the surprised looks and raised eyebrows. How is it a blind tasting if I know already everything about those wines? You see, the lineup I had included 6 wines. Out of those six, four were different Pinot Noirs – different vineyards, different winemaking process, different price points. Obviously I was not planning to try to identify the exact wine, but still – will I be able to taste the difference, and maybe identify the most expensive wine? Comparing Chardonnay and white Pinot Noir should also be a fun exercise, as those are two siblings ruling the world of Champagne. Yep – lots of opportunities for having fun.
Okay, blind tasting it is. The bottles are wrapped, the numbers are randomly assigned. May the taste buds serve me right!
Here are my notes for the wines while tasting them blind:
1 Light golden color
Vanilla, golden delicious,
Bright acidity, vanilla, apples, a touch of honey
2 toasted notes, yeast
Perfect acidity, Granny Smith apples, a touch of honey, toasted notes on the palate, outstanding
white pinot?
3 Dark ruby
Earthy, Rutherford dust on the nose, a touch of roasted meat,
Beautiful palate, soft plums, round, espresso, excellent acidity, wow. ThightRope?
4 Ruby
Concentrated nose, mint, eucalyptus
Concentrated palate, acidity, eucalyptus, sage, violets on the palate. Very unusual. Single Vineyard?
5 Dark ruby
Wow. Blueberries, raspberries, restrained
Very smooth, silky, bright fresh fruit, acidity, firm structure, excellent balance, never-ending finish. Wow. C-Note?
6 Dark ruby
Nose old world style, forest floor, mushrooms, great restraint
Round palate, blackberries, baking spices, soft, delicious. Outstanding. Extrovert?
Everyone knows that the best part of the blind tasting is … unwrap! The moment of truth, pure and simple. Here are my notes for the tasting of the wines non-blind, 3 hours after the blind tasting (in the same order):
1 – 2015 Tendril Cellars Pretender Willamette Valley (14.1% ABV, $60, white Pinot Noir)
A bit darker color (golden)
Vanilla, butter
Plump, round, crisp acidity, acidity on the finish (very extensive), plump body.
8, excellent. Reminiscent of a nice Marsanne.
2 – 2015 Tendril Cellars Chardonnay Willamette Valley (13.5% ABV, $40)
Honey, gunflint, vanilla
Brioche, Granny Smith Apple, a touch of butter, clean acidity, excellent
8, outstanding.
3 – 2014 Tendril Cellars Extrovert Pinot Noir Willamette Valley (14.1% ABV, $48)
Beautiful, classic, open Pinot, with cherries, sage, and plums.
Soft cherries and plums on the palate, clean acidity, sage, violets, delicious, wow
8, delicious.
8+/9-, a pure standout. Polished, velvety, seductive, like a light touch on the hand which makes your whole body to vibrate. More reminiscent of CA Pinot than dark and loaded
4 – 2014 Tendril Cellars TightRope Pinot Noir Willamette Valley (14.2% ABV, $64)
Very tight, espresso, licorice, blackberries
Beautiful, sweet fruit, noticeable tannins, very round, medium body, cherries and cherry pit.
8, excellent.
Complex nose of herbs and spices, exotic and unusual.
Wow, great power and complexity, not a typical Pinot, might be more of a Zinfandel or even Syrah profile. Needs time, lots more time.
5 – 2014 Tendril Cellars Pinot Noir Mount Richmond Single Vineyard Willamette Valley (14.1% ABV, $60)
Very unusual. Beets and caramel on the nose, with a touch of dark chocolate.
Blueberries and caramel on the palate, nice salinity, raspberries. Medium+ body. Excellent
8
Very ripe after 2 days been open (air pumped out). Beautiful palate, minerality-driven, cigar box, eucalyptus, tense, powerful. Can be mistaken for a Rioja of a nice caliber.
6 – 2014 Tendril Cellars C-Note Pinot Noir Willamette Valley (14.1% ABV, $100, 100% Whole Cluster, 100% new oak)
Sublime. Can be described only via allegories, such a finesse. Dark chocolate and cherries. Excellent
Equally delicate on the palate, crisp acidity, bright, sweet plums, and tobacco. Outstanding.
8, excellent
Nose is incredible. First, you want to smell.this.wine.for.a.long.time.
Superb, elevated wine, complex, great finesse, and needs time. 8+
As you can tell, I failed miserably. I didn’t identify any of the wines – however, this was perfectly in line with my expectations. What was definitely interesting is that despite the four Pinot Noir wines been all from Oregon and at about the same age, they were absolutely, unquestionably, distinctly different – and strikingly delicious.
Of course, I extended the pleasure of tasting some of those wines over the few days, which is reflected in the tasting notes above.
Here you are, my friends. Blind tasting or not, the Tendril Cellars wines are worth seeking – the virtual tasting will simply not do it – these are the wines to experience. And if you need to choose only one, I can let you in on a secret (don’t tell anyone!) – the Extrovert was my favorite. Cheers!
Blending Art and Wine – Galer Estate in Eastern Pennsylvania
Do you like surprises? It depends, you say? Okay, let me rephrase: do you like pleasant surprises? Of course, you do – and so do I.
What’s up with this “surprises” prelude? Simple – was prompted by the recent experience in Eastern Pennsylvania – at Galer Estate Vineyards and Winery.
With the fear to sound obnoxious (feel free to stamp “snob” and stop reading), I have to say that East Coast wineries are a hit and miss experience. I’m sure this is not just an East Coast phenomenon, but here I experienced it enough to state it. When visiting the winery, I’m looking for the “full experience”. I want the winery to have an ambiance, to have a soul. To me, the wine is a thing of comfort, and this is what I want to experience when I come to taste the wine. I don’t care for glitz and glamor, I don’t care for all the little “look how many cool and utterly useless things you can buy here”. The winery to me is all about a comfort and pleasure, and, most importantly, the real, good, tasty wine.
Oh, and one more thing to add – a conversation, conversation with the person who pours the wine into your glass. I don’t want to be pontificated upon (recent experience at Akash winery in Temecula was beyond terrible), I don’t want to be ignored (“I don’t know anything, I’m just here for a weekend job, here is your wine”). I want a person who pours the wine to share their passion and pride – it makes wine tasting a lot more enjoyable.
I’m happy to say that we had this exact “full experience” on the recent visit to Galer Estate. While the winery, located just a stone throw away from the Longwood Gardens (actually, while driving to the winery, I thought I made a mistake and will simply get inside the gardens instead of the winery), started only about 10 years ago, it looks like it had been there for centuries. It is rustic, it perfectly blends into the surroundings, and it is beautifully decorated – I’m sure the fact that Lele Galer, the co-owner of the winery, is an artist, comes to play here.
The doors of the tasting room had been brought from France, some of the panels are from Italy, stained glass windows are from the midwest USA. The view of the Chardonnay vineyard from the tasting room is beautiful, and all those little details together create the right ambiance for the tasting.
The Galer Estate owns two vineyards, and when necessary, they bring grapes from other vineyards, but all the grapes are still local, coming from the vineyards within 30 miles radius, all located in the Chester County. The selection of grapes is quite eclectic – it was my first time trying Grüner Veltliner and Albariño from the East Coast. Here is what we tasted:
2017 Galer Estate Grüner Veltliner Chester County Pennsylvania ($25) – fresh nose, beautiful grassy palate, great acidity. 8-, excellent effort.
2017 Galer Estate The Huntress Vidal Blanc Chester County Pennsylvania ($25) – Excellent, restrained, nice balance of white fruit, good acidity, elegant. 8, one of the best renditions of Vidal Blanc I ever had.
2016 Galer Estate Red Lion Chardonnay Chester County Pennsylvania ($18) – gunflint on the nose, crisp, green apples, lemon, clean. 8, excellent wine. I’ll take a gunflint on my Chardonnay at any time, and was literally ecstatic to find it here.
2017 Galer Estate Albariño Chester County Pennsylvania ($35) – excellent, varietally correct, touch of perfume on the nose, mineral lemon notes on the palate. 7+, Unique and different – East Coast Albariño, not the wine you can expect to find here.
2015 Galer Estate Chardonnay Reserve Chester County Pennsylvania ($32) – not my favorite – I’ll leave it at that. May be a “sleeper” bottle?
2017 Galer Estate Pinot Noir Rosé Chester County Pennsylvania ($30) – practically no color in the glass. I would prefer a Rosé with more extraction. Not my favorite
2016 Galer Estate The Huntress Red Blend Chester County Pennsylvania ($30, blend of Cabernet Franc, Carmine, Petit Verdot) – excellent, clean, cassis on the nose, cassis and raspberries on the palate. Soft, good balance. 8-, an added bonus – a new grape, Carmine – the grape (a blend of Cabernet Sauvignon and Carignan) was specifically designed to withstand the cold of the East Coast.
We had a great time while tasting, as our host was knowledgeable and engaging. It was also great to have lunch right in the cellar room – it was too hot to sit outside, so after the view of the vineyards, the view, and mostly the smell, of the tanks might be the most exciting for the wine lovers.
And of course we had an opportunity to snap some pictures of the vines and grapes:
Here you are, my friends. If you are visiting Longwood Gardens in Kennett Square, which is one of my most favorite places, put aside some time to visit the Galer Estate. Considering the full experience, this was one of the very best East Coast wineries I ever visited. And even if you have take a special trip over, you will not regret it. Cheers!
Stories of Passion and Pinot: Tony Rynders of Tendril Cellars
Wine and passion are indelible. Yes, wine is a business for the most parts, but making a bottle of wine which someone else is desiring to drink is a labor of love, and every such bottle has a bit of the winemaker’s soul invested in it (feel free to call me melodramatic). Thus I’m always happy to talk to the winemakers, trying to understand what moves them, what drives them to do what they do. A lot of my conversations are virtual, and you can find most of them on this blog.
Many of interviews are truly random in terms of profiling the wineries and winemakers. However, about 2 years ago, with a prompt and help of Carl Giavanti, I started a series of posts called Stories of Passion and Pinot, which are dedicated (so far, at least) to the winemakers in Oregon, producing Pinot Noir wines. Winemakers are always passionate about what they do and the grapes they use – but it seems to me that Pinot Noir, being a difficult grape it is, really asking for a special dedication to allow itself to be tamed – hence the name for the series.
My latest addition to the series is a conversation with Tony Rynders, the proprietor and winemaker at the Tendril Wine Cellars, a young winery in Willamette Valley in Oregon (the winery officially started 10 years ago, in 2008). While the winery is young, Tony is an accomplished winemaker, who started making wine back in 1989, honed his craft at the wineries around the world, including 10 years as a head winemaker at Domaine Serene, one of the best-known wineries in Oregon.
When Tendril Cellars started, it owned no vineyards, which essentially gave Tony a flexibility to bring the best fruit from the Oregon vineyards he was already familiar with. To my surprise, Tendril Cellars only offers one single-vineyard bottling in their line of 5 different Pinot Noir wines – but you will find an explanation below. In 2013, Tendril Cellars planted a 19 acres Maverick vineyard in Yamhill-Carlton district with Pinot Noir and Chardonnay – the vineyard already producing the fruit which is going into the Tendril Cellar’s second line of wines, Child’s Play (a creative name for the wine, don’t you think?).
Tony calls his approach to winemaking “low and slow” – letting the nature to do its work. He is also aging all of his Pinot Noir wines for 16-17 months, which I find particularly appealing. And then, how many winemakers do you know who run organized tastings for their customers? That is what Tony does, presenting his wines as a “5-course meal” and explaining the concept of terroir to the wine consumers (after tasting Tendril wines, Tony’s approach to the tasting makes perfect sense to me – but we will discuss it in the next post).
After learning a bit about Tony and Tendril Cellars, I decided that the time came to sit down (yes, virtually) with Tony and ask him a few questions. Here is what transpired.
[TaV]: You started making wine for others in 1989. Was there something which prompted you to start making your own wines in 2010, a pivotal moment, or you simply decided that it is time to make wines “my way”?
[TR]: I have had several opportunities making wine since I began in 1989. Each one has contributed in some way to influence my approach to making wine. I can tell you that I am a much different winemaker today than I was when I started. I think it is critical that we continue to evolve and adapt as the climate, consumers, and wine preferences change.
In fact, I started my own brand, Tendril, in 2008. I was just coming off a 10-year stint as head winemaker at Domaine Serene. It was a highly formative period in my career as there was a massive shift toward new, estate vineyards during my tenure. The creative “heavy lifting” took place largely during my watch. I accomplished everything I set out to and more. It was time for my next big challenge…creating a portfolio of wines for my own brands from scratch. And tell a story about Pinot Noir in a way that it had not yet been told.
[TaV]: You worked at the wineries around the world. Are there any winemakers you would consider your mentors, either directly or indirectly?
[TR]: There is one fact in winemaking that I completely embrace: There is no way to learn it all…I will never stop learning, growing and evolving. Every winemaker I have worked with has mentored me, including but not limited to, Rollin Soles, Ken Wright, Co Dinn, Jean-Francois Pellet and David Forsyth.
[TaV]: Can you explain your “low and slow” approach to the winemaking?
[TR]: Just like the “slow food” movement, I use top quality ingredients (grapes) from attentive, engaged farmers (vineyards) with whom I have a very close relationship. I have hand chosen each of our vineyards myself and each brings a distinctive flavor profile (like spices) in order to make our signature “five-course meal” of Pinot Noir.
For all the Tendril wines, I over-vintage the wines in barrel (at least 16 months) and then bottle age 12 months or more prior to release. The wines are then at the front end of their drinkability curve, with the potential for a decade enjoyment ahead of them.
[TaV]: I find it interesting that in your range of Pinot Noir you have only one vineyard-designated bottling – I always think that designated vineyards and even specific plots are better identify with quality of the grapes and the resulting wines – obviously you don’t see it like that?
[TR]: While I love to make single vineyard wines, I find that not every site is able to produce balanced, compelling and complete wines every year. And that, simply put, is my goal as a winemaker. So this is how the unique story and line-up of wines for Tendril was born. When I started Tendril, I knew that I wanted to do something different with my portfolio of wines. And it took 6 years to complete the lineup (Extrovert 2008, TightRope 2009, Single Vineyard (Guadalupe) 2011, C-Note 2011, Pretender 2013).
The common model that exists for Pinot Noir is the single vineyard model. Wineries make 5-15 (or more) single vineyard wines in a given vintage. The problem is that not all of the sites deliver on their promise of distinctiveness every year. The true test is a horizontal tasting in which all of the wines are evaluated blind. In a given year, some wines are great, some under deliver and some taste quite similar in a given line-up. This is not consistent with my goal.
So, I created my own, unique model for Pinot Noir. Each of my wines is distinctive and complete. Collectively, they show a progression of flavors that mirrors the progression of dishes in a five-course meal. My wines gain in intensity, darker fruit character and structure as the “courses” progress. And each of the wines must re-qualify for their place in the lineup each and every year.
I believe single vineyard wines should be special. Since all wineries charge more money for them, I think they should be worth it. So we typically do just one offering per year that is, simply put, the “wine of the cellar” from just one site. As I had anticipated, it has proven to be rotational (4 vineyards in 7 vintages). It is like a Christmas present in that you don’t know what it is until you open it.
[TaV]: Your C-Note Pinot Noir is designated as “whole cluster fermented” – is that a substantial differentiator to make it the “top of the line” wine, or is there something else behind it?
[TR]: Of the Pinot Noir line-up, the C-Note is the most stylized wine yet at the same time requires the greatest amount of restraint. Whole cluster fermentation of Pinot Noir is a technique that I have only attempted since 2011. The was the first year I made a wine using 100% whole cluster…and it was so successful that it became our first C-Note bottling.
For C-Note, we use 100% Pinot Noir, 100% Whole Cluster fermentation, and age in 100% new French Oak barrels (air dried 3 + years). The restraint comes into play in order to reign in the “whole clustery-ness” and tame the oak impact to mimic a wine with half the new oak exposure. We are extremely gentle with our cap management to control the whole cluster notes and we select the most subtle, elegant barrels coupled with long aging to integrate the oak flavors. C-Note is all about complexity, texture and mind-blowing length. I love making wines that surprise and beguile.
[TaV]: You are one of the very few winemakers who conduct organized tastings. Can you explain what you are trying to showcase with your 5-course Pinot Noir approach?
[TR]: Yes, I believe the best way to showcase these wines and share this unique experience is to do seated tastings. Like a five-course meal, our tasting take time (typically an hour and a half or more). But people leave here feeling that that have experienced something truly special…and that is pretty rare. They are shocked that they enjoyed each and every wine they tasted.
I began working in restaurants at a young age. I cooked for several years and really enjoyed it. A few years after I started making wines, I realized that I was using the exact same skill set to make wine that I used to cook. I am truly a “wine cook” and make wine with that sensibility.
I wanted to showcase a diverse range of flavor profiles that can be accomplished on an annual basis with Pinot Noir in the Willamette Valley. Each offering is distinctive, unique and impeccably balanced. Collectively, they showcase perhaps the greatest range of flavors and textures of Pinot Noir under one brand.
[TaV]: To follow on the previous question, how receptive are your customers (typically) to what you are presenting in the tasting? Do they get your point? Do you offer people to taste the wines blind and to try to identify what they are tasting?
[TR]: The beautiful thing about the “five-course meal” context of our tasting is that EVERYBODY can relate to that experience. People completely get it and they really get into it. The wines show a progression of flavors just like a multi-course meal. They also increase in intensity much like turning up the volume on a radio.
At this stage, the tastings are not blind and are tasted one at a time. And I don’t have the ability to pair food at this time. But we have done the “five-course meal” here at the winery a few times. It was a huge success.
[TaV]: Maybe an odd-ball question here – wine is an adult beverage, and nevertheless, you called your line of wines “Child’s Play” (I personally like it very much, especially the labels). Do you think wine consumers might find this controversial? Did anyone ever comment on this wine name?
[TR]: I am a huge fan of the “double entendre”. Here it is actually triple. 1) My kids playing…my two daughters paintings are the original artwork for all the labels 2) We winemakers are big kids and we get to “play” with offering unique wines (the Pinot Chardonnay is the only still version of Chardonnay and white Pinot Noir in the country…to my knowledge), Zinfandel from WA (a unicorn wine), and a stylistically different Rose of Pinot Noir. The Pinot Noir is just damn good. 3) Child’s Play implies it’s easy…so easy a kid could do it. We are taking the pretension out of wine with the packaging and the wines inside. Great value for money…as it should be.
My customers love it. The only objection came from the Feds…and a simple paragraph explaining point 3) above got us our label approval.
[TaV]: This one is more of the pet peeve question for me. Your Tendril wines are enclosed with the corks (makes me very happy to see it). The Child’s Play line uses screwtops, so obviously the screwtop idea is not foreign to you. I know that some winemakers in Oregon swear by alternative closures (like Don Hagge at Vidon with the glass stopper), but I personally think that the wine needs a cork to age properly. What is your take on this subject?
[TR]: While I like the idea of cork, the execution of the closure has haunted me for my entire career. Corks are highly variable in both their flavor impact on the wines as well as the oxygen permeability. Each one is unique and has an unintended impact on my wine. I believe natural corks are a huge problem and as such, I no longer use them. But I do gladly use a cork product in my Tendril wines (looks like a duck and quacks like a duck) that provides consistency of density and very low aromatic impact. I would be happy to talk to you about this topic some time. I have researched it for years.
Screw caps are new to me, but I love them in the Child’s Play line to further differentiate the brand from Tendril. I think the MSRP $30 price point avoids any potential push back on the choice of closure.
[TaV]: Sparkling wines are so popular nowadays, almost everyone is making them, and often with very good results. Considering your experience at Argyle, should we expect to see Tendril sparkling wine at some point in the future?
[TR]: Maybe…but I will wait until we have a great sparkling wine vintage (cool and slow ripening) to make that decision. If you asked my wife (who is a sparkling junkie), the answer would be yes.
I would only do it if it could have the potential to be a truly special offering.
[TaV]: What is in the store for your new Maverick vineyard? How are you planning to farm it – sustainable, organic, biodynamic? Out of 19 acres, you have 10.5 allocated for Chardonnay and Pinot Noir – what about the rest? Any plans to expand beyond Pinot Noir and Chardonnay – let’s say, Pinot Gris, Riesling, etc?
[TR]: At this time, Maverick is LIVE. We plan to move towards organic over the next few years. It is an incredibly well behaved site that is already producing strong personality wines. I view this as a highly desirable trait for a young vineyard. The Chardonnay for the Pinot Chardonnay (70% of the blend) is all Maverick. This is the first bottled wine coming from Maverick.
No plans for other varietals at this time. But the clonal mix for the Pinot Noir (943, Swan, Calera and Mt. Eden) is pretty unusual.
[TaV]: Oregon is clearly a leader in Pinot Noir, considered by many as simply the best in the world, and it is also getting to the same level of recognition with the Chardonnays. What is ahead for the Oregon wine industry? Is the future bright and sunny, or do you see any clouds on the horizon?
[TR]: To me, the only constant is change. By that I mean that to continue to succeed as an industry, we need to be engaged (both locally and on a world stage), we need to be adaptive (as our climate continues to change, we are in for more and different challenges), and we need to be more concerned about the sustainability of our environment (both locally and throughout the world).
I believe we will have sun and clouds…and perhaps some rain. Just the weather we always have in Oregon 😉
[TaV]: When you are not drinking Tendril wines, what are your favorites from the other producers and/or regions?
[TR]: Lately I have been enjoying Graham-Beck sparkling wine from South Africa.
Or give me a good single malt Scotch…
Here we are, my friends. I’m sure you are thirsty at this point, but we will talk about Tendril Cellars wines in the next post.
To be continued…