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Celebrating Oregon Wine Month with Potter’s Vineyard Wines
I guess there is something special in the month of May as everybody wants to appropriate it..for their wine purposes. The story differs from year to year, but this particular May 2023 has at least 4 wine designations (if I missed something – I profusely apologize) – May is Finger Lakes Wine Month, Michigan Wine Month, Oregon Wine Month, and Washington Wine Month.
The good thing is – there are 31 days in the month of May – which is enough to celebrate the wines of many more states – or maybe even all 50 – with proper planning. But for today, I only would like to focus on one of the wine months – Oregon.
Oregon wine is near and dear to my heart. First of all, Oregon itself is a beautiful place – I love the pure, open, clean, spacious, and airy pine forest oh so different from New England’s sprawling intersection of ivies, and stunning vineyard views which you can enjoy everywhere. Some of the very best American wines are produced in Oregon. And the longest-running series of articles on this blog – Stories of Passion and Pinot, conversations with winemakers – is dedicated to Oregon winemakers who made Pinot Noir the passion of their lives.
20 years ago, Oregon wines could’ve been known as a one-trick pony with its sole focus on Pinot Noir. Today, that world-class Pinot Noir is joined by Chardonnay, Pinot Gris, Riesling, Syrah, Tempranillo, Sangiovese, and even Tannat. Sparkling wines and Rosé can be found almost at any winery. And Pinot Noir is not just for reds anymore – Pinot Noir Blanc, a.k.a. White Pinot Noir is the wine to look for. Oregon winemakers continue studying their vineyards, identifying unique blocks and plots in a quest to produce the most terroir-driven wines.
One of my most recent conversations in the Passion and Pinot series was with Bill Sanchez, the proprietor and winemaker at Potter’s Vineyard. Potter’s Vineyard is a small, 3.5 acres estate in Laurelwood District AVA in Willamette Valley, producing about 1,000 cases annually. Potter’s Vineyard is organic, LIVE and Salmon Safe certified, and committed to staying small – you can learn about this commitment and the overall philosophy of Potter’s Vineyard from our conversation which can be found here.
I don’t know about you, but I really admire these labels
Now I had an opportunity to taste a couple of the Potter’s Vineyard estate Pinot Noir wines, Barrel 17 Select and Reserve. Here are my notes:
2018 Vino Vasai Barrel 17 Select Estate Oregon Pinot Noir Chehalem Mountains (13.8% ABV, $48, Dijon clones)
Dark Ruby
Dark cherries, violets, minerality
Dark cherries, plums, medium to full body, firm structure, well-integrated tannins, luscious layers followed by the tart, long finish
8, excellent. Upon opening, the wine was lean and tight, Burgundian style. The next day opened up to show more of the Oregon Pinot power, still governed by restraint.
2018 Vino Vasai Pinot Noir Estate Reserve Chehalem Mountains (13.9% ABV, $58, Pommard clone, 75% new French oak )
Garnet
Beautiful legs (I rarely pay attention to those, but couldn’t help to notice)
Very enticing nose with sweet cherries, plums, eucalyptus
Cherries on the palate, tart, perfectly structured, harmonious and perfectly balanced. Craving food, but I can polish a bottle by myself.
8/8+, excellent.
Here you are, my friends – more of the delicious Oregon wines worth seeking. Oregon wine month is upon us, so if you need any suggestions, just click here.
And don’t be shy – if you got any of the Oregon wine favorites, please comment and leave notes for others.
Until the next time – cheers!
P.S. For more stories of Passion and Pinot please visit the series’ main page.
Stories of Passion and Pinot: Erik Kramer of WillaKenzie
Source: WillaKenzie Estate
The first LIVE Certified Sustainable winery in the Pacific Northwest, LIVE member 0001. Wines worthy of serving at the White House gala, state dinners, and even to the French President and British First lady. One of the first Direct to Consumer wine programs in Willamette valley. The list of accolades of the WillaKenzie Estate can go on and on.
Founded a little more than 30 years ago, WillaKenzie Estate takes its name from the eponymous sedimentary soils of Willamette Valley in Oregon where the winery is located. The name is also a tribute to the Willamette Valley’s two major rivers, the Willamette and McKenzie which are also displayed on the winery’s crest.
WilleKenzie Estate was founded in 1991 by Bernard and Ronni Lacroute who purchased 420 acres of farmland near the town of Yamhill, Oregon. Bernard and Ronni brought their Burgundian heritage to the newly planted vineyards, and with the help of another Frenchman, Laurent Montalieu, the first winemaker at WillaKanzie, produced its first vintage in 1995. The rest is history, as they say (if you are interested in more historical details, here is the link). In 2016, Lacroutes entrusted their legacy to the Jackson Family Wines.
In 2017, Erik Kramer became WillaKenzie’s third winemaker. I had an opportunity to sit down with Erik (yes, virtually), and ask him a few questions. Here is what transpired in our conversation:
[TaV]: Before making wines in Willamette Valley, you were working in New Zealand. New Zealand is also world-famous for its Pinot Noirs. How would you compare New Zealand and Oregon Pinot Noirs?
[EK]: That’s a broad question. With the Willamette Valley, we’re generally talking about one region with a few sub-appellations (e.g. Yamhill Carlton, Dundee Hills, etc.). When speaking about Pinot from the Willamette, it’s tough for me to do so without speaking about the climate, which moves between Mediterranean and Maritime. The result is a balanced expression of Pinot anchored in freshness and clarity of fruit. With New Zealand, there are quite a few different regions within the country where Pinot is being grown and each is a bit different. The region in New Zealand that often seems to garner the most attention is Central Otago, which has a climate that is much more continental than the Willamette Valley and it’s reflected in the wines that are grown there (dark, savory, and energetic). For me, the region in New Zealand that most resembles the Willamette Valley in terms of Pinot expression is Martinborough (complex Pinots with great energy and complexity). I believe Martinborough leans toward Mediterranean in terms of climate with similar levels of heat accumulation to the Willamette. It may just be a little drier on a year-round basis.
[TaV]: This conversation series is about “Passion for Pinot Noir”. What drives your passion for this grape commonly identified as a “finicky grape”?
[EK]: One of the things I love about Pinot is the level of complexity and cellaring potential it can offer in such a graceful and balanced package. It really can be the proverbial ‘iron fist in the velvet glove.’ One of my favorite Pinot memories dates to a conversation I had one evening at the home of a famous consulting oenologist named Andrea Paoletti. He’d consulted with many of the world’s best producers on viticulture, what to plant and where, clones, etc. We were sitting on his patio, overlooking his olive tree grove on a hillside just outside Chianti (it was a great evening!). I remember him saying to me over a glass of wine, “when Pinot Noir is good, I think it’s the best one.” He was speaking about the grape compared to all the others he’d worked with. That stuck with me, and I tend to agree.
[TaV]: It seems that you grow all the components of the sparkling wines (Chardonnay, Pinot Noir, even Pinot Meunier), and yet I don’t see a sparkling wine as part of WillaKenzie’s offerings. Will this change in the future, or do you have a particular reason not to produce Sparkling wines?
[EK]: Funny you ask this question! We tirage bottled our first WillaKenzie Estate Brut from the 2019 vintage in the summer of 2020 and have been bottling sparkling wines ever since then (made from the grapes you asked about). We just haven’t released anything yet. Our club members will be the first to get a glimpse of our first-ever Brut later this year.
[TaV]: Outside of the sparkling wines, any plans to plant new grapes? How about new types of wines, maybe Pinot Noir Blanco?
[EK]: On the new planting front, Chardonnay has become a much more important role player in our portfolio. We added about 4 acres of Chardonnay a few years ago and have an additional 3 acres planned for this spring (and more a few years down the road). We produce several terroir specific Pinot Noirs from several parts of the Estate and are moving in the same direction with Chardonnay (blanc and rouges from the same location). As far as new wines go, we bottled our first vintage of Tourdion (named after a 14th century Burgundian dance meant to signify a play on grape varieties). It’s a barrel fermented white blend that is made from Pinot Noir, Pinot Blanc, Pinot Gris and Pinot Meunier.
[TaV]: Today you make single vineyard wines. Any plans to produce “single block” wines?
[EK]: WillaKenzie Estate is a large, contiguous farm from which we produce several terroir specific wines that tell a story about the place. In essence, they are all single block wines from one Estate.
[TaV]: WillaKenzie was the first winery in Oregon to receive LIVE certification back in 2008. How do you see sustainability evolving at WillaKenzie today? Are there things you would like to change to further advance sustainability?
[EK]: Sustainability has always been an important part of the WillaKenzie identity. The farm has been managed sustainably since it was established in 1992. Maintaining a healthy, biologically diverse landscape is part of our holistic approach to land management. More recently, we established a bee colony on the Estate as well as experimented with different wildflower species. We also have several initiatives in place aimed at lowering our carbon footprint. We already have a solar array that provides between 40% and 50% of our power and we are looking at increasing the size of our array to provide up to 100% of our power. With that, we’re transitioning heavily to an all-electric model to move away from greenhouse gases and become more carbon neutral. We have a brand-new Ford F150 Lightning pickup truck that just rolled up last week. We already have one electric forklift and next year, we’ll replace the remaining gas-powered forklift with another electric unit. So yeah, we have a lot going on here.
[TaV]: Other than WKE, if you would have an opportunity to make wine at any winery in the world, what winery would you choose and why?
[EK]: This is a tough one. So many choices! I’ve already been very fortunate to work at some great places in and outside of the US. I guess if push comes to shove, I’d go with Ata Rangi in Martinborough, New Zealand right now. Those Pinots are so delicious, and I’ve not worked in Martinborough, but love the area. The bonus would be that I’d be able to visit my son on weekends (he’ll be studying at the University of Auckland for the next few years, which is only a few hours drive from there). Ask me again in 4 years and I’ll have a different answer. Probably something more obscure like living and working at Boutari in Santorini making delicious Asyrtiko and enjoying the view after work and on the weekend.
[TaV]: Where do you see yourself, and also WillaKenzie in 10 years?
[EK]: Me? I honestly don’t know and am not looking that far ahead right now, which is unusual since I’m a goal-oriented planner. Perhaps I’m still involved with WillaKenzie in some capacity? Perhaps I’m working on some exciting new wine project outside of the U.S.? Perhaps I’m teaching wine production or viticulture classes at some community college? As Eddie Vetter sings in the song ‘Release’ off Pearl Jam’s first album (Ten) – I’ll ride the wave where it takes me!
WillaKenzie in ten years? That’s easier. It’s regarded as one of the great estates of the Willamette Valley. The winery’s Estate Cuvee Pinot Noir and Chardonnay are on important wine lists around the country. Our club members have been enjoying WillaKenzie’s Brut and Blanc de Blanc in their club shipments. We are not just growing terroir specific Pinot Noirs from places on the Estate like Aliette and Emery, but also Chardonnays. Tourdion (that exciting white blend) is available nationally. The winery’s solar array now provides 100% of the Estate’s power supply. Our HVAC systems have been modified from LPG to electric. We have not just one bee colony, but several and our club members are taking WillaKenzie Estate honey home as gifts at club events. The list goes on and the future is very bright.
Okay, it is time to taste some wines:
2018 WillaKenzie Estate Chardonnay Yamhill-Carlton (13.8% ABV)
Straw pale
Apples, vanilla, a touch of honey, hint of fresh herbs
Granny Smith apple, tart lemon and lemon zest, good structure, crisp, good body, well integrated tannins on the finish
8, excellent by itself, but will work well with a range of dishes.
2019 WillaKenzie Estate Cuvée Pinot Noir Yamhill-Carlton (13.9% ABV)
Dark garnet
Cherries, sage, violets
Cherries, a hint of dark chocolate, cut-through, lip-smacking acidity supported by well-integrated tannins on the back end. Good structure, good balance. Succulent dark cherries on the medium+ finish.
8-/8, very nice.
Here you, my friends. Another story of passion for the finicky grape. When it’s good, it is really good. Until the next time – cheers!
P.S. For more stories of Passion and Pinot please visit the series’ main page.
Passion and Pinot Updates: Utopia Vineyard
And then we arrived in Utopia.
When your destination is called Utopia Vineyard, poking some fun is irresistible, isn’t it?
Upon our arrival to Utopia Vineyard in Ribbon Ridge AVA, we were warmly greeted by Dan Warnshuis, proprietor and winemaker, who poured us a glass of Utopia Pinot Noir Blanc (yep, a white wine made out of Pinot Noir) and took us on the tour of the vineyard, glass in hand. After speaking with Dan virtually about a year ago, it was definitely a pleasure to shake hands and move from the virtual to the real world where things can be touched and smelled.
Utopia Vineyard looks different from Le Cadeau and Lenné – no fighting with the rocks here. Gentle slope elevation of only 20 feet from top to bottom makes it easier to tend for grapes. Utopia Vineyard is farmed using Sustainable Organic practices and was L.I.V.E. certified in 2008. Dan practices dry farming and uses cover crops every second row – in normal conditions though. Summer 2021 was so dry and hot that by the second week in August when we visited, all of the cover crops were removed so it will not compete with vines for access to water. The grapes looked perfectly healthy and beautiful despite the hot weather – you can see it for yourself in the pictures below.
I don’t know how the actual utopia should look like, but I find these vineyard views pretty compelling:
There are 12 clones of Pinot Noir growing at Utopia Vineyard – one of the wines we tasted was made out of all 12 clones. There are also 3 clones of Chardonnay growing there, planted in 2010. Talking about “fashionable wines”, Utopia Vineyard doesn’t produce sparkling wines, but Dan makes Pinot Noir Blanc, a white wine from the red grapes, which we tasted upon arrival, and also had the pleasure of tasting it directly from the barrel (all notes below).
In 2018, Dan acquired additional 35 acres of land not far from Utopia Vineyard’s original location. That parcel of land also had a 5,500 sq. ft building which by the time of our arrival 3 years after the acquisition was fully converted into a state-of-the-art winery. We stopped by the winery a few times during our visit, and what was the most mind-boggling to me was that Dan was pretty much operating everything at the winery just by himself – moving barrels, emptying tanks, and so on. His son-in-law comes to help during the harvest, but otherwise, Dan is a one-man operation.
This additional property also hosts a freshly constructed log cabin which is called exactly that – Utopia Vineyard Log Cabin, which offers beautiful accommodations and spectacular views:
We visited Utopia Vineyard over two evenings and had some delicious food and tasted through a substantial range of Utopia Vineyard wines. I also learned about an interesting berry I never heard of before – Marionberry, which is a type of blackberry, which we tasted in the form of delicious pie – I wish this is something I can find here on the East coast. Marionberry takes its name from Marion County in Oregon, where it was selected in 1956 as a cross between Chehalem and Olallie blackberries.
Time to talk about wines – here are my notes:
2018 Utopia Bliss Pinot Noir Blanc Ribbon Ridge AVA ($45)
The nose of the buckwheat, yellow plums
Plums on the palate, good balance, good acidity, asks for food
8-
2015 Utopia Vineyard Chardonnay Estate Ribbon Ridge AVA ($45)
Nice, delicate, a hint of vanilla
A touch of vanilla, Golden delicious apples, good acidity
7+/8-
I mentioned before that we had an opportunity to taste some wines directly from the barrel.
2020 Chardonnay was outstanding, fresh apples and lemon, clean acidity, perfectly clean, vibrant, and balanced. If I would have an opportunity, I would drink this wine just like that.
2020 Pinot Noir Blanc from the barrel was even more exciting – a touch of toasted bread, a touch of fresh fruit, perfect minerality, vibrant, clean, full of energy. Again, I would love to drink this wine just like that.
2015 Utopia Vineyard Estate Pinot Noir Ribbon Ridge AVA ($55) – all 12 clones are used
Plums, cherries, a touch of iodine
Clean, crisp, plums, cherries and cranberries, good acidity
8, excellent
2014 Utopia Vineyard Estate Pinot Noir Ribbon Ridge AVA ($55)
A touch of sapidity, mushrooms,
Plums, round, soft, clean
8-
2013 Utopia Vineyard Estate Pinot Noir Ribbon Ridge AVA ($55)
Mushrooms, forest floor, underbrush
Earthy, restrained, plums, clean, round
8-
2017 Utopia Vineyard Estate Pinot Noir Ribbon Ridge AVA ($48)
Sweet plums, violets
Raspberries, red berries, round.
7+
2015 Utopia Vineyard Pinot Noir Clone 777 Estate Reserve Ribbon Ridge AVA ($65)
Violets, sweet plums, iodine
7+
2016 Utopia Paradise Pinot Noir Estate Reserve Ribbon Ridge AVA ($75)
Original 2002 plantings.
Mushrooms, underbrush, violets
Clean, ripe cherries, pepper, medium body,
8, excellent
I was also excited to try a late harvest Riesling which was absolutely delicious:
2016 Utopia Late Harvest Riesling Chateau Bianca Vineyard Willamette Valley AVA ($40)
Beautiful apricots, a touch of honey, clean acidity, good balance. Delicious.
8
Talking to Dan we learned that 99 percent of the sales at the winery are direct to consumers, via the wine club and visitors. Dan also has a few customers who like to take his wines as a private label. Dan is very much involved with philanthropy, supporting the Oregon Museum of Science and Industry, The Hampton Opera center in Portland, OR, making wine donations, offering cabin stays, and more.
Utopia Vineyard offers something for everyone – if you will find yourself visiting Portland, you might want to take a 30 minutes trip southwest of Portland and find your utopia there. Or better yet, just stay in the cabin – everything else might be optional.
This post is a part of the Stories of Passion and Pinot series – click the link for more stories…
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…
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!
Stories of Passion and Pinot: Le Cadeau Vineyard
Tom and Deb Mortimer. Source: Le Cadeau Vineyard
Hello, wine lovers.
I’m going to ask you for something very valuable – your time. About 20 minutes of it, as this is how long it should take you to read this post, one of the longest posts I ever published. But I’m not asking for your time for free – in return, I’m offering you one of the very best interviews ever published in the Stories of Passion and Pinot series, as well as the overarching One on One With Winemaker conversations.
Winemaking usually starts with passion, courage, and conviction – a belief that “you can”. Really. It is not always a degree in oenology (don’t get me wrong – of course that helps!), but the resolve to get going, as you have a burning desire to make world-class wine no matter what – this might be your main ingredient of success.
Tom and Deb Mortimer had such a resolve to make great Oregon Pinot Noir. After searching for a year, they found an uncultivated parcel of land on the south slope of Parrett Mountain in the Chehalem Mountains AVA, and the hard work began. Planting grapes, understanding your land, learning the soils and microclimates. All with the resolve to produce the best possible Pinot Noir. This is how the story of Le Cadeau Vineyard started (wonder if “Le Cadeau” means something? Keep on reading).
After tasting the wines of Le Cadeau, I was convinced that I want to learn more – which turned into a very enjoyable [virtual] conversation with Tom Mortimer, who generously offered his time to answer all of my questions. And this is what I want to share with you with a full conviction that it is well worth your time.
Here we go:
[TaV]: The story of Le Cadeau Vineyard started in 1996, when you purchased the 28 acres parcel in Chehalem Mountains AVA. When did you come up with the name Le Cadeau? What is the meaning behind this name?
[TM]: Le Cadeau (is French for “the gift”): We like to say that “the wine is not ‘the gift’; rather, “the wine is the excuse”—the true gift is the land and friendships.” When we first saw the Le Cadeau / BHV site, there was no view; it was obscured by scrub-oaks, blackberry bushes, and a lot of brush. Clearing the land was a bit like unwrapping a present, and ultimately a gorgeous view emerged. More significantly, rocky soils are coveted for top-tier vineyard sites. As we cleared the site, the broken volcanic basalt cobbles were revealed; rock in Oregon is rare, so we were very fortunate to find a rocky site. Lastly, wine is inherently relational. Enthusiasts get-into wine for the product, but ultimately, they stay in wine for the people; when the glass is empty, the relationships remain. So “the gift” has multiple manifestations.
[TaV]: When you found the parcel which became the future home for Le Cadeau, you said “For some reason, the property “felt right”. I don’t really know why”. So this was the love at first sight, right? Now, 23 years later, can you maybe better explain that feeling?
[TM]: Part of it was the location—the vineyard is only 35-minutes from downtown Portland, yet it was very serene countryside. We came from suburban Minneapolis to start this project; 22-years ago the Willamette Valley was much less developed, so this location was perfect for us. My wife (and I) didn’t want an isolated, rustic, farm experience. But other than the location, it was a beautiful site—south slope, about the right grade, I was fairly certain the view existed. It just had a different / better feeling than many of the other places we looked at.
At another level, I think I Iiked the fact that it was never-before-cultivated land. There was something about “starting a vineyard from scratch” that was appealing… of course, at the time, I had no idea what I was getting us into… which is actually a good thing. There are plenty of reasons to not take on a project like this. Sometimes it is better to not know what lies ahead.
Source: Le Cadeau Vineyard
[TaV]: I really like the name “Black Hole Vineyard”, even though it has not necessarily a positive connotation about it. Have you ever bottled any wine which says “Black Hole Vineyard” on the label? What happened to that name? Is the Black Hole Vineyard simply became Le Cadeau Vineyard, or is it still exists under its own name?
[TM]: There was one “Black Hole” wine made by a fruit client. It was small production, and was only released to his wine club.
Our business is corporately divided into two companies: A farming company (the vineyard), and the wine biz. Most of the fruit from the vineyard is sold to the wine biz, but some is sold to notable clients. The farming company is named Black Hole Vineyard, LLC (or BHV, LLC), while the wine company is Le Cadeau. So in that regard, the name lives on. We also continue to personally refer to it as Black Hole among ourselves, and generally the winemakers like to call it Black Hole, vs. Le Cadeau. But at some point you need to make a brand decision, and focus your time and energy on that brand. We chose Le Cadeau vs. Black Hole. Obviously, it is a much more positive message, though perhaps not as amusing.
[TaV]: What made you believe that you can conquer the rocky soil? What was the drive behind your passion, developing your vineyard against the difficult terrain and the cash flow?
[TM]: As noted above, a good part of my confidence was rooted in ignorance. But as a wine collector I knew that many of the great wines of the world were grown in rocky soils. I figured, “if they can do it, so can I”.
Over the years I have come to discover that there is one tool that is central and more important than any other in developing and farming a rocky site. You might think that the tool is a chisel plow, or a big tractor, or whatever. But the reality is that the single-most-important tool is a checkbook. Unfortunately, unlike many of the folks that get into this business, my checkbook was about the size of a hand-held garden tool. With a vineyard that is raw ground and solid rock, it is better to start with a checkbook that is the size of a bulldozer… and a D8 at that. Fortunately, I kept my day-job.
[TaV]: How many Pinot Noir clones have you planted so far? Why so many?
[TM]: We’re up to about 16-Pinot Noir clones and 6-Chardonnay clones (the first Chardonnay, 2017, to be released in a couple months). Why so many?—there are a handful of reasons:
- a) I cannot recall ever having a single clone wine that I felt was as complete and interesting as a multi-clone wine. We don’t put them all in a single wine; our cuvees result from different combinations of clones, soils, and aspect (climate). Most of the cuvees have 3 to 5 clones, Diversité has the most with 7 that make up the majority of the wine, and another 2 or 3 that are there in small quantities.
- b) Curiosity and experimentation. Quite simply, clones are exciting. You wait for 3-years wondering what the fruit will look like and taste like. Often it takes several more years before you learn about the flavors, texture, physical characteristics of the fruit and how it affects the wine. So there is always a sense of anticipation. I liken clones to colors on an artist’s palette; they add “color” to wine—not in a literal sense, but in terms of variance, nuance, and complexity.
- c) Differentiation. I don’t want to make wine that is like everyone else’s.
- d) Optimization. Folks (i.e., typically winemakers) have varying views of how important clones are in the overall mix of variables. Most agree that the dirt / site are the most important elements, and I’d agree with that. But for many, “clones” would be further down the list. For me, the plant material is very central to extraordinary wine. Great wines only happen when there is great dirt, perfect climate, excellent farming / viticulture, the very best and site-matched plant material, and of course great winemaking. Like many things in life, something can only be as good as its weakest link.
[TaV]: Is there an Oregon (or maybe Burgundian) winery(ies) which were instrumental in the development of your own winemaking style?
[TM]: We have always wanted to make wines that are true to the estate site. In this regard, Le Cadeau is more of a European model, in that the “rock star” is the vineyard, not the winemaker. The wide range of cuvees exist to showcase the range of “faces” of the vineyard. But more recently we’ve been searching for more freshness and aromatic excitement. This is why I engaged our French consultant, Pierre Millemann several years ago. Not surprisingly, this has led us to produce higher acid / lower alcohol wines.
It would be difficult to pick a particular winery to reference against; again, our dirt / site is very unique. There are many wineries, both in Oregon, Europe, (and California) that we respect, but I think it would wrong to say that we try to emulate any of them.
[TaV]: Do you still have any bottles from the 2002 vintage? If you do, how do they hold?
[TM]: I have a few bottles of 2002. The last one I had was about 2-years ago. It was doing well, but I think it was past its prime. Keep in mind that the vines from that vintage were only 4-years old. I recently had an ’05 Diversité from magnum; it is going strong and will continue to last for a long time.
[TaV]: According to what I see on your website, you produce [at least] 7 Pinot Noir wines. Is there an idea behind such a range of Pinot wines? What are you trying to showcase?
[TM]: As noted above, the majority of the cuvees showcase various attributes of the vineyard: Rocky soils (Rocheux); the cooler East-side (Cote Est); clonal diversity (Diversité); heritage clones (Merci Reserve). More recently, we’ve added two cuvees that are more inclusive of winemaking technique—Trajet Reserve is 100% whole cluster; and “Pierre” has considerable input from our consultant, Pierre. It is about “freshness” and higher acidity.
[TaV]: Going back to the Pinot Noir clones – considering the sheer number of them, you must be blending your wines. What is your approach to blending? Do you have any Estate Pinot Noir wines where you trying to maintain consistency throughout the different vintages?
[TM]: Generally we favor co-fermentation of multiple clones in a single tank. Most of the cuvees are made of two separate tank fermentations that go to barrel separately, and are then combined to make the final cuvee. But for the most part, all of the wine from each ferment ultimately goes into the cuvee.
I like to say that the Le Cadeau wines are “made in the vineyard”… I don’t mean that literally, but rather that the specific “Cote Est” fruit is picked separately, and it is made into the Cote Est cuvee. Same for Rocheux, Diversité, and Merci. In this regard, there is clonal consistency from year to year, because the wine for each cuvee is consistently made from the same section of the vineyard. For example, Rocheux is always roughly 45% Dijon 777; 45% Pommard; and 10 % Wadenswil… that is what is planted in the sections where the Rocheux fruit is grown. … and fortunately, the vines don’t move around at night when we’re not looking… that would be a mess.
Aerial view over Le Cadeau Vineyard, Chehalem Mountain AVA, Willamette Valley, Oregon. Source: Le Cadeau Vineyard
[TaV]: How did you come to the idea of the Sparkling wines? You offer 2011 vintage sparkling wine, so clearly you started making sparkling wines before they became “the thing” in Oregon, so how did you get there?
[TM]: 2011 was a very cool, late, year, and the clusters were uneven. Some of them were quite large (a fairly rare event, given our rocky soils). On October 15th, the bigger clusters had only gotten to about 19-Brix—not good for still PN. I know we wouldn’t/couldn’t pull them all out on the sorting table, so we did a sort in the vineyard. I told the crew to harvest the three biggest clusters off of each plant in certain sections of the vineyard. Since these were at a perfect stage for sparkling, and we had them hanging on the vine for a full season at that point, it seems silly to drop that fruit on the ground. So we took a shot at sparkling—it worked out very well, so now we make it generally every other year.
[TaV]: I’m sure you knew this question is coming J – it seems that you only work with Pinot Noir grapes. Do you grow any other varieties? Do you have any plans for the white wines? If yes, what grapes would you plant?
[TM]: As noted above, we have 6-clones of Chardonnay that are now in production. The first Chardonnay will be 2017, released in a few months. We’ll only do Chardonnay at Le Cadeau (other than Pinot Noir). But under our other brand, Aubichon, we’ve made some wonderful “Alsatian Style” Pinot Gris, as well as a Pinot Gris-based Rosé, and a wine we call “Sur Peaux”, which is an “orange wine” from Pinot Gris. All the Pinot Gris is sourced from old vine vineyards, about 25-years old. So it’s nice fruit, and the wines are quite special.
Le Cadeau, Chehalem Mountains AVA, Willamette Valley, Oregon. Source: Le Cadeau Vineyard
[TaV]: And one more common question I like to ask – when you are not drinking your own wines, what are your favorite wines and/or wineries, in Oregon or anywhere in the world?
[TM]: I have a diverse range of preferences:
I’m a huge fan of Weinbach in Alsace; Chave Hermitage is often special, Guigal Condrieu (the good version, not so much the standard one), Huet and Chidane Chenin Blanc; Fevre Chablis; Robert Weil German Reisling (and many others—Keller dry from their rocky vineyard is nice); any good Bonne Mares; love white Bordeaux—Chevalier, Smith H-L, and of course the “big guys”, but they’re too expensive. Barberescos from Italy—Gaja (also like Gaja Chardonnay), and I think Produtorri does an amazing job for the price, along with Albino Rocca. I’ve had a Foradori wine that I thought was special, certain Brunellos, but many have become Parker-ized, that’s unfortunate. I like Ciacci wines though. … the list goes on…
In Oregon, there are many that I respect, and a small group that I like, but I’d prefer to leave those thoughts anonymous.
[TaV]: What is ahead? Where do you see Le Cadeau in 10-15 years?
[TM]: I think we’re just beginning to make our best wines, and really beginning to understand the vineyard’s nuances. Some of our more exciting clones are still quite young, so it will be interesting to see what sort of wines we make from the more exciting clones when the vines are older. The 2018 wines that we have in the barrel are possibly our finest to date. Very excited about getting them into the bottle and out on the market.
I’m hopeful that our Chardonnay program will be noteworthy. Pierre’s guidance on Chardonnay has been very helpful. 2018 in barrel looks to be very promising, and I’m excited about the first 2019 fruit from a rocky grafted section of the vineyard. We have a couple interesting Larry Hyde clones of Chardonnay planted in that area as well. The fruit looks to be quite different. I’ll have a better sense of the Chardonnay potential in another year, but I’m hopeful that we can produce “the real deal”.
Thirsty? Here are my tasting notes for the wines:
2017 Le Cadeau Côte Est Pinot Noir Willamette Valley (13.9% ABV, $50, 145 cases made)
Dark Ruby
Smoke, plum, iodine, medium-plus intensity
Wow. Touch of smoke, Sage, medicinal notes (cough syrup), good acidity, excellent balance
8
2017 Le Cadeau Rocheux Pinot Noir Willamette Valley (13.2% ABV, $50, 174 cases made)
Dark Ruby
Plums, cherries, violets, intense, inviting
Bright, clean, succulent ripe cherries, licorice, great minerality, excellent balance, superb
8+
2017 Le Cadeau Diversité Estate Pinot Noir Willamette Valley (13.9% ABV, $50, 245 cases made)
Ruby
Delicate, lavender, a touch of smoke, perfect
Beautiful, plums, ripe strawberries, great acidity, baking spices, delicious overall
8+/9-
2016 Le Cadeau Merci Pinot Noir Reserve Chehalem Mountains Willamette Valley (14.1% ABV, $80, 143 cases made)
Garnet
Intense, ripe cherries and plums, candied fruit
Wow, great intensity, cherries, cherry compote, ripe plums, minerally notes, good acidity, good balance
8+
As you can tell, I really liked the wines – they were literally one better than another.
Here you go, my friends – yet another story of Passion and Pinot. I hope you enjoyed reading it as much as I enjoyed writing it, and I thank you for your time and attention.
Will there be more Passion and Pinot stories? Well, do you think the passion ran out of the Pinot winemakers and aficionados? I will bet my virtual DRC bottle that it did not. So we will continue our conversations as soon as the next opportunity will present itself.
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, Lenné Estate, Tendril Cellars, Youngberg Hill Vineyards, Vidon Vineyard
Stories of Passion and Pinot: Iris Vineyards
Let me ask you something. If you would look at the mountainous parcel of land, completely destroyed by the brutal commercial logging – would you be able to envision there a beautiful Pinot Noir vineyard? (if you answered “no”, same as I did, don’t worry about it – this is why you and I are not in the winemaking business). When Richard Boyles and his wife Pamela saw such a logging-destroyed site at the south end of the Willamette Valley, they were able to see past the nature in distress. They were able to see the future vineyards and even future forest restored where it was before. They purchased about 1,000 acres site in 1992, and it became the home to the Iris Vineyards, with the name inspired by the beautiful wild Douglas iris covering the surrounding hills in spring.
Richard’s fate was sealed at the age of 7, when he assumed assistant winemaker duty to his grandmother, helping her to make the sweet, dessert wine. As they say it in the stories, the rest was history. Richard met Pamela while studying at the University of Oregon. Countless visits to Europe and living there for a while as Richard had a carrier in international business management and hospitality, helped Richard and Pamela to discover their wine passion – Burgundy, and its signature grape – Pinot Noir. That passion for Pinot helped Richard and Pamela to see through the broken trees and realize their dream of making the world-class Pinot Noir.
Well, there is also an additional element to that passion – a principle of Areté. Richard and Pamela learned about Areté in the university, while studying ancient Greek philosophy. This principle simply means that it is one’s moral obligation to achieve the highest potential the person can achieve. Give it a thought – Areté is really a great principal to live by; we will get back to it later on in this post.
Today Iris Vineyards farms about 43 acres of vineyards, located at 800 to 1,100 feet elevation (quite high for the Willamette Valley). The vineyards are surrounded by more than 500 acres of restored forest, mostly Douglas fir and Ponderosa Pine, as well as Oregon white oak. The main vineyard of the estate, Chalice Vineyard, was planted in 1996 and produced its first vintage in 2001. Pinot Noir takes two third of the plantings, following by the Pinot Gris and a small acreage of Chardonnay. Iris Vineyards also produces a number of other, less traditional wines (Viognier, Syrah, and more) from other appellations in Oregon, such as Applegate Valley.
Richard Boyles
I was definitely intrigued by what I learned about the Iris Vineyards, so I took an opportunity to sit down with Richard Boyles (yes, once again it was a virtual conversation) and ask him a few questions. Here is what transpired:
[TaV]: You grew up tasting sweet wines. How did you end up with Pinot Noir becoming a passion?
[RB]: Although my first experience was sweet wines made and sampled with my grandmother, the wines I “grew-up” with were the wines served at family celebrations organized by my dad. These were usually red Bordeaux and reds and whites of Burgundy as well as German Rieslings. As you can see, with the exception of the Rieslings, these were dry wines that were intended to pair with food. I became more focused on Pinot Noir as it became clear that Oregon could grow world-class Pinot Noir with Oregon attitude. After graduation from the U of O, while living in Seattle, Pamela and I continued to explore the world of wine, visiting vineyards, tasting rooms and sampling primarily in Oregon and Washington and occasionally in Napa and Sonoma. Our interest in Pinot Noir solidified as a passion as Pamela and I explored different viticultural areas of Europe when we lived in Germany and Switzerland. We found ourselves gravitating to Burgundy for Pinot and Alsace for Pinot Gris.
[TaV]: What made you think that the parcel of land destroyed by logging would be an ideal place to grow Pinot Noir?
[RB]: In the Pacific Northwest logging is a part of the rural economy and landscape. In the case of our property, the fact that it had been logged and that we took on the legal obligation to replant the forest meant that we were able to acquire large acreage at a modest price. The property had a long history as a mixed forest operation, with cattle and timber harvests providing income to the owners. When we acquired the property, we replanted hundreds of acres of forest before we turned our attention to planting the vineyard on former pasture. The areas for vineyard plantation were selected for the Jory and Bellpine soils, south-facing slopes, elevation and for modestly steep slopes which allow the property to be farmed with standard farm equipment. While our purchase of the property was prompted by the vineyard potential, it has been equally satisfying to plant tens of thousands of Douglas fir trees that have now matured into a forest, an ecosystem really, supporting many species of flora and fauna.
[TaV]: I know that the concept of Areté and its relevance to everything you do is explained on the website, but can you explain one more time for our readers what Areté means for you and how does it apply to the Iris Vineyards and your wines?
[RB]: In addition to what is on the website and press kit, this is what I would say about Areté: Areté is a philosophy or way of being that says, “Hey buddy, you want to excel and standout? Then be deliberate about it. Figure out what skills and knowledge you need, practice them, perfect them if you can. Figure out what else will up your game. Go get that skill or knowledge. Repeat. Because that is what this life is all about. A constant aspiration to live up to the potential that is you. Why would you settle for less?” With respect to Areté at Iris, Areté is a cultural signpost. It tells team members and prospective team members what we value at Iris, how we want to be and be seen as an organization. It tells team members how they can contribute. We can only be an organization that exemplifies Areté if our team members embrace it, make decisions and plans by it. By making it clear what we are about, we attract like-minded team members. And, of course, Areté is a proclamation to the world about aspirations. So, we take it very seriously when we put the Areté name on the label of the wines that are the best examples of our craft.
[TaV]: I would guess that first was Pinot Noir, then Pinot Gris, then Chardonnay (curious – am I right?), but Iris Vineyards today offers way more than just 3 flagship Oregon grapes – how did you get to include Syrah, Tempranillo, Viognier into your repertoire?
[RB]: From the time we committed to establishing a vineyard, Pamela and I planned to grow Pinot Noir, Pinot Gris, and Chardonnay. The expansion into other varietals is the result of two factors: 1) the desire to create variety for our club members; and, 2) our winemaker, Aaron Lieberman’s curiosity, interest and skill at working with grape varieties beyond Pinot Noir, Pinot Gris and Chardonnay.
Source: Iris Vineyards
[TaV]: While it is not yet available on your website, I understand that you are about to introduce Iris Sparkling wines. Can you tell me more about this project, starting even with “why sparkling wines”?
[RB]: Much as the reintroduction of the Rosé program was in response to Pamela’s strong interest in Rosé and renewed consumer interest in the category, the sparkling wine program came about as a result of Aaron’s interest in, and interest in the challenge of making sparkling wine. Sparkling wine is the ultimate celebratory beverage. Our club members and tasting room visitors love our Methode Champenois Blanc de Noir and Blanc de Blanc. We reserve a small amount for weddings and other celebrations at the tasting room, though the sparklers routinely sell out prior to the subsequent release. Aaron can expand on what brought him to pursue sparkling.
[TaV]: Will sparkling wines be generally available or they will be offered as winery exclusive/club options?
[RB]: I anticipate that the sparkling wines will be available to club members, available at the tasting room, available to weddings and celebrations held on the property and perhaps to select accounts. I don’t anticipate that it will be available to broad distribution. These are intensely hand made wines requiring lots of time and attention. The sparklers will have an important but limited role in our line-up.
[TaV]: Considering the wide range of grapes you already use, do you have any plans to expand it any further?
[RB]: Our offerings will continue to evolve. Our core business is in Pinot Noir, Pinot Gris, Chardonnay, and Rosé. As we expand our vineyard, we will plant small amounts of Pinot Meunier and Pinot Blanc as well as a broader variety of clones of Pinot Noir and Pinot Gris. Pinot Meunier will have a place in our sparkling program. We will evaluate it as a potential stand-alone variety. Pinot Blanc will be a standalone bottling. I expect we will pare some wines from our current offerings as we respond to the tastes of our club members and tasting room visitors. 8. I’m assuming you started producing wines at the end of the 1990s. Do you still have any of your first releases available in the cellar? How do they hold up? What is the oldest of your own wines you ever tasted?
We first bottled wine under our own label in 2001. Prior to that, we sold the small volume of fruit coming from our vineyards to other producers. We recently sampled a bottle of 2008 Reserve Pinot Noir. We have a single bottle left. I wish we had more in our cellar. While this wine wasn’t deliberately built to last ten years, it is drinking very well. The 2012 Reserve Pinot is drinking nicely. Pamela and I have a few overlooked bottles of 2001 and 2002 Pinot Gris in our personal cellar. These were award winners 15 and sixteen years ago, including double platinum for 2002. As compelling as these wines were at two, three, four and even five-year-olds, they weren’t intended to age and are now past their prime. It’s a good reminder to drink while the drinking is good.
[TaV]: You are practicing sustainable farming. Can you explain what it means for you, how does it relate to the land, vineyards, grapes and so on? Have you ever looked at going Biodynamic?
[RB]: The goal of our farming practices is to produce fruit that meets our particular purposes. We use different farm practices and viticultural techniques for Pinot Noir that’s intended for Rose’ differently than the fruit that is intended for our estate bottling for instance. Our farm practices are conventional as we want to have all the tools available to produce the best fruit for the purpose while supporting the long-term productive capacity of the vineyard and operating a financially sustainable business. Farming isn’t static. We annually review best practices and new literature to improve what we do in the vineyard. While we have considered a Biodynamic approach, we believe we can produce better fruit for our purposes with a conventional approach to farming.
[TaV]: When you are not drinking your own wines, what are your favorite wines from Oregon, and from around the world?
[RB]: One of the notable things about the world of wine today is that so much great (and not so great) wine is accessible from all over the world. We see wine as an exploration, so we regularly try what we haven’t tried before. That is as likely to be a Pinot from a new Oregon producer, a Sauvignon Blanc from a new growing region or an obscure varietal we haven’t tasted in a while. Through exploration, we learn more than returning to the same things repeatedly. That said, we have a broad stable of wines of our own production. We do frequently return to those.
[TaV]: Where do you see Iris Vineyards in 15-20 years from now?
[RB]: I expect that Iris will garner increasing consumer attention as we offer compelling wines at a good value. I expect that we will continue to offer wines across a variety of complex profiles and price points. I don’t say across a variety of quality, because all of our wines are of high quality, they just differ in terms of complexity. Personally, in 15 or twenty years I hope to have more tractor time and hands-on time in the vineyard and in the winery, particularly at crush. Overseeing this and other businesses currently require that I focus on the big picture. It was a “need” to farm and a maker mentality that brought us into the business. I still craft beer, pickle and can. I look forward to re-creating my job description to allow more time in the vineyard and winery and less in the business of running a business.
Yes, I agree with you – it is time to drink. I had an opportunity to taste two of the Iris Vineyards Pinot Noir wines – here are my notes:
2017 Iris Vineyards D Block Pinot Noir Chalice Vineyard Willamette Valley (12.7% ABV, $39.99, 300 cases produced)
Bright Ruby
Light, elegant, plums, cherries, a touch of ripe strawberries
Sweet cherries, plums, great acidity, excellent balance
8-/8, nice and approachable
2016 Iris Vineyards Areté Willamette Valley (14.1% ABV, $59.99, 100 cases produced)
Dark Ruby
Touch of smoke, plums, a hint of cranberries
Iodine, Cherries, a touch of smoke, good balance
8/8+, very good wine, will be interesting to try it again in 10 years…
Source: Iris Vineyards
Here you are, my friends – another story of Passion and Pinot. Go pour yourself a glass of Pinot – more stories are ahead…
To be continued…
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, Ken Wright Cellars, Knudsen Vineyards, Lenné Estate, Tendril Cellars, Youngberg Hill Vineyards, Vidon Vineyard
Stories of Passion and Pinot, Year 2019
Back in 2014, during the Wine Bloggers Conference in Santa Barbara (my first WBC), I was listening to the panel discussion of the professional wine writers, who basically had only one message for all the bloggers – interviews, interviews, interviews. Of course, they were talking about integrity, writing skills and other important subjects, but the concept of “interview” was brought up multiple times, with all the explanations how to do it properly, what, why, where and so on.
At that point, I had been writing my blog for about 5 years, and the idea of the interview didn’t resonate. “I want to write about the wine, not about some conversations and other people opinions” was my prevailing thought. “Interviews? I don’t want to do no interviews” (use of broken English intended).
You don’t need to fast forward too far to see how everything changed. Next year, I was offered a meeting with a winemaker which I couldn’t attend, so I said “all right – can we have a virtual conversation?” – and the concept of “One of One With Winemaker” posts was born. Since then, I’ve done quite a few interviews, most of them virtual and a few are in person – if you are curious, here is the link for you to see them all. Yes, the “virtual” concept might be limiting, as you can’t explore an interesting angle which would come up in the conversation. However, as most of my questions are unique and specifically tailored for a particular conversation, virtual interviews remove intimidation, allowing people time to provide the best answers.
In 2016, I had a conversation with Carl Giavanti, who asked if I would be interested to create a series of interviews with Oregonian winemakers – and that became the beginning of the Stories of Passion and Pinot series, all connected under the “One on One” umbrella. In 2016, I had an opportunity to “talk” to Ken Wright of Ken Wright Cellars, David Nemarnik of Alloro Vineyard, Mike Bayliss of Ghost Hill Cellars, Wayne Bailey of Youngberg Hill Vineyards, Steve Lutz of Lenné Estate, and Don Hagge of Vidon Vineyard. In the same series, Knudsen Vineyards was profiled in 2017, and last year I had a conversion with Tony Rynders of Tendril Cellars. All of these wineries are from Oregon, and all of them share a common passion for the Pinot Noir, one of the most finicky grapes out there.
You probably guessed that I’m not writing this post just to give you a retrospective into the Talk-a-Vino interviews. Yes, I’m writing it to tell you that the Stories of Passion and Pinot will continue in 2019, again with the help of Carl Giavanti. The wineries we will look at in the near future are:
By the way, do you know what “Bells Up” means? Well, if you do – great, if you don’t – you will learn all about it soon.
To be continued…
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 Rynders leading five course tasting
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.
Maverick Vineyard
[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…
One on One With Winemakers: Tasting The Stars
“Come quickly, I am tasting the stars!” – whether Dom Perignon said these words or not is not really important – but if you thought that we will be talking about the Champagne, you got it right! Also, plural mention of “winemakers” in the title is not a mistake – today’s “one on one” post is actually a double-feature.
The story of Duval-Leroy Champagne goes almost 160 years back, to 1859, when Edouard Leroy, wine négociant, met Jules Duval, grape grower – the rest is a history which you can read for yourself here. Today Duval-Leroy farms 200 hectares (about 500 acres) of vines, mostly in Premier and Grand Cru appellations, also using sustainable viticulture – Duval-Leroy is known as a pioneer of the sustainable grapegrowing in Champagne.
In 1785, “Heidsieck & Cie” company was founded with one dream – to create a Champagne worthy of a queen. After tasting the stars, Queen Marie Antoinette became the first “brand ambassador” for the Heidsieck Champagne. I don’t want to try to regurgitate here the rich history of Piper-Heidsieck Champagne, you would be far better of reading it for yourself, but for all these years, Piper-Heidsieck story always included royal families, fashion designers, and movies. The bottle of Piper-Heidsieck was the first Champagne to ever appear in the movie in 1933. Since 1993, Piper-Heidsieck is an official supplier of Cannes Film Festival, and many actors and producers were recognized with the special Piper-Heidsieck Award at film festivals around the world.
Now, let’s get to that double-feature interview I promised. I’m running this “one-on-one” series of the interviews for about 3 years now. Until now, there was always a unique set of questions, prepared specifically for the particular winery and the winemaker. This time, I decided to play it a bit differently – ask the same set of questions of two winemakers – however, in this case, there is a great “common space” between the subjects of the interview – they both make Champagne!
I had an opportunity to [yes, virtually] sit down with Sandrine Logette, Cellar Master of Champagne Duval-Leroy, and Séverine Frerson, Chef de Caves at Piper-Heidsieck, and here is what transpired:
[TaV]: What is your approach to the blending of Vins Clairs? How many Vins Clairs are typically comprising your most standard NV house blend?
[DL]: It is necessary to first think about the flavor profile you would like to achieve: the aromatic notes with its intensity and its descriptors, its mouthfeel, its volume, its angles, its power and persistence as well as the volume: number of bottles to produce, volume of reserve wines to use and volume of wine to save for future ‘liqueur d’expédition’. The vins clairs are tasted several times (at least twice) after the malolactic fermentation to familiarize ourselves with their characteristics. The first approach to blending is always a minimal concept; which is what I call it my ‘accounting idea’. It is tasted, assessed and compared to our first and last blends of this wine made in previous years. The vins clairs are then improved by modifying only one character at a time. The same improvement is repeated as many times as necessary to achieve the best result. We use about 45 to 55 vins clairs to produce our Champagne Duval-Leroy Brut Réserve.
[PH]: We blend over 100 crus to make Piper-Heidsieck’s NV cuvée: the Cuvée Brut. I think of the vins clairs (base wines) as spices stored in little boxes in her mind and I know exactly which boxes/spices (and proportions) I need to add to create the same taste every year.
[TaV]: Can you describe your “house style”?
[DL]: Our goal is to maintain the quality of our Brut Réserve NV vintage after vintage:
- A complex aromatic profile showing fruity notes of yellow peach, damson and subtle red berries along with notes of cocoa powder and toasted bread
- An integrated, round and generous mouthfeel but yet elegant and fresh.
[PH]: Piper-Heidsieck’s wine style is fruity, structured and complex, with lots of deepness. It’s a champagne to treat yourself and to share with your loved ones. Champagne serves as a bridge between people. It triggers and enhances moments of sharing, complicity and joy. And we are the ones who strive to create memorable experiences. It is all truly wonderful!
[TaV]: Somewhat of a continuation of the previous question: I don’t know if you ever experimented with this, but I wonder if a panel of wine consumers (non-experts) would be able to identify your standard NV offering in a blind tasting?
[DL]: We have worked with a panel of French consumers who tasted our Brut Réserve NV. This panel was able to detect the fruity nose without going into details and recognize the roundness of the mouthfeel and the integrated acidity.
[PH]: The goal of our Cellar Masters is to maintain Piper-Heidsieck’s style, and make it recognizable. Our wines are fruity, structured and profound but also well balanced, straight and bright. In the case of the Cuvée Brut, it’s a seductive champagne that you can recognize on your palate right away. What gives it away is its notes of almond and fresh hazelnut that are very lively, subtle and light. It’s a very smooth an pure champagne with notes of fresh pear and apple with a delicate hint of citrus fruits (pomelo). You can also taste the blonde grapes and juicy white fruits that create the lightness of the champagne.
[TaV]: Similar question to the second one, only now for the vintage Champagne – can you describe your house style?
[DL]: Our vintage “house style” is given by the characteristics of that specific year which varies according to the weather, therefore, the quality of the grapes (acid-sugar balance – fruit richness). We do not look for our vintage cuvées to be identical year after year. We make the best vintage with what nature has to offer.
[PH]: The Cellar Masters’ goal when creating a vintage champagne is to put a special year in a bottle. They want to take a snapshot of this particularly great year to keep it as a memory and reward the hard work of our vineyard team without forgetting about the Piper-Heidsieck style. Every vintage is different but they all answer to the Piper-Heidsieck style: wines that are fruity, structured with great depth. Our Cellar Masters took the best grapes from 2008 to put it in our current vintage: Vintage 2008 is a precise, elegant and free-spirit wine that showcases the greatest wines 2008 had to offer.
[TaV]: I would assume all (many?) of the Champagne houses have their “secret stash” of Champagnes which had not been disgorged yet – and the wines are disgorged on one by one basis, maybe for the special clients. Do you have such a “secret stash”? What are the oldest, not yet disgorged wines you have in your cellars?
[DL]: Of course, Duval-Leroy has its secret reserve Champagnes that are not disgorged and waiting in the cellar for that special request. Vintages such as 1979, 1982, 1986, 1988, 1990 … are kept in bottles and magnums (not systematically in each cuvée).
[PH]: We do have old cuvées in our Cellars, our “secret library” contains old NV from 1980 to now and different vintages from 1982 and on.
[TaV]: Are the Champagne styles changing to address the consumer demand? For instance, I would expect that people would like to drink more of Brut Nature/zero dosage and Rosé Champagne. What do you think?
[DL]: The Champagnes’ style may slightly vary depending on consumers demand, but not fundamentally change. Champagne is an Appellation d’Origine Contrôlée which defines production rules and style objectives of quality.
We have seen a greater demand for Champagne Rosé and 5 to 10% sales increase over the past 10 years.
Rosé Champagne is an accessible Champagne, more obvious in terms of taste, festive by its color and more enticing.
The growing demand is also linked to the fact that Rosé Champagne has more personality and a specific identity. It is definitely easier to produce due to warmer weather in recent years.
We find an equally interesting demand for low dosage Champagnes. These low dosages are made possible because of a better integrated acidity naturally due to the wines richness and roundness.
[PH]: We do see some trends in the industry, people tend to be more knowledgeable about what they consume and younger generations like to be more informed. They become more and more wine experts so they ask to question about dosage, disgorgement dates … We have our cuvée Essentiel that works really well with wine experts since they have all the information they need on the label (disgorgement date, bottling date, lot number…) and it’s an extra brut. At Piper-Heidsieck we have a wide range of champagnes to please everyone, we have Rosé Sauvage, Essentiel (extra brut) for wine experts and connoisseurs, our Cuvée Brut, a vintage and Cuvée Sublime (a demi-sec). Our range satisfies all consumers, from non-experts to wine lovers and our entire range has complimentary food pairings.
[TaV]: Champagne seems to enjoy higher popularity overall over the last few years. Do you expect that trend to continue? Are the challenges for Champagne which need to be overcome?
[DL]: Of course we want this trend to continue and Champagne to remain the leader sparkling wine out there. In order to overcome any challenges, the Champagne region needs to continue improving.
[PH]: This trend will continue for sure. As mentioned before, the younger generation tends to be more and more knowledgeable about what they consume, especially for wines. They gain interest and want to develop their palate and their knowledge about wine. With more educated consumers that know the quality of champagne and tend to pair champagne with food more and more often we will keep seeing an increasing popularity in champagne consumption in the upcoming years.
The biggest challenge we will be facing is climate change. The Earth is getting warmer and the climate is changing making it even more difficult for us to ensure the quality of grapes as the years go on. With the unpredictable weather, our vineyard team will have to work even harder to protect our vines and ensure a high quality. At Piper-Heidsieck we already took measures to protect the environment as much as we can with recycling measures, reducing our water consumption and gas emissions. It’s a global concern and a challenge that will affect all industries in one way or another.
Another challenge would be the increasing sales of other sparkling wine, but it’s not too concerning as sparkling wines and champagne are very different products consumed for different reasons. As the consumers are getting more knowledgeable they can tell the difference between sparkling wines and champagne and they consume one of the other at different occasions.
[TaV]: What is your most favorite Champagne you personally or your house overall ever produced and why?
[DL]: My favorite is our Femme de Champagne tête de cuvée and specifically the 1995 and 1996 vintages. Very great vintages with beautiful and precise balance and a great aging potential.
[PH]: I actually don’t have a favorite champagne! It all depends on the moment, when I will open it and with whom! I will choose the Cuvée Brut for a festive aperitif with friends. I love the Vintage 2008 for an intimate dinner and the Rosé Sauvage in the summer with a barbecue.
[TaV]: Champagne rules allow using 7 different grape varieties, yet absolute majority only uses 3 from that list. Have you ever experimented with using any of those 4 leftover grapes? If yes, did you get any interesting results?
[DL]: Since 1998, we regularly vinify one of the old grape varietal of Champagne called ‘petit meslier and produce a specific cuvée: Précieuses Parcelles. Petit Meslier is a white grape varietal that grows well in soils rich in clay (a natural cross between Gouais and Savagnin) in the right bank of Vallée de la Marne.
It is a varietal that struggles to ripen, therefore has a mouthfeel marked by sharp acidity and aromatic notes of rhubarb.
I chose to vinify it in barrels to add some fine oak and spicy notes. Currently, we are working on the 2007 vintage with a low dosage of 4 g / l.
It is a cuvée of curiosity, interesting for its rusticity and for an unusual “Taste” of Champagne.
[PH]: Piper-Heidsieck’s Cellar Masters never experienced with the other grapes, because they only focused on those 3 grapes and developed an expertise in those grapes.
[TaV]: Sparkling wines are produced absolutely everywhere in the world today. Have you tried any of the Methode Classique sparkling wines produced outside of France (Italy, Spain, South Africa, USA,…), and if yes, did you find anything you liked? You don’t have to love them, but maybe you liked just a little, tiny bit? 🙂
[DL]: Fifteen years ago, the Duval-Leroy family contemplated purchasing vineyards in England but decided otherwise. They’d rather stay focused on the terroirs of Champagne.
[PH]: Today sparkling wines are developing, but Champagne stays the luxurious sparkling wine of reference.
It’s always interesting to discover other regions – for example, I tasted high quality sparkling wines from Italy, Spain and Hungary and even if we are in the sparkling wine category they all had they own style and authenticity!
Time top drink some Champagne, isn’t it?
First, I wanted to try NV Duval-Leroy Rosé Prestige Premier Cru (Chardonnay/Pinot Noir blend) and NV Piper-Heidsieck Rosé Sauvage (50-55% Pinot Noir, 30-35% Meunier, 15-20% Chardonnay) side by side, as both are Rosé Champagne. There was a dramatic difference in appearance and taste profile. Duval-Leroy, in a word, was sublime. Delicate pinkish color, just a light salmon pink, whiff of the toasted bread, vibrant acidity on the palate, touch of lemon – seductive, and yes, sublime. Sauvage, on another hand, means “wild” in French – and that exactly how the Piper-Heidsieck was. Strawberry pink in the glass, fresh tart strawberries and a touch of yeast on the nose, and then generous toasted bread, granny smith apples and strawberries on the palate. Truly different and delicious in its own right.
NV Piper-Heidsieck Cuvée Brut (50-55% Pinot Noir, 30-35% Meunier, 15-20% Chardonnay, 10-20% reserve wines) was, in a word, classic – generous, voluptuous, touch of toasted bread and yeast, full mouthfeel, golden delicious apple sweetness, good minerality, very present and excellent overall.
Three Champagnes, three different wines, each delicious in its own right, each worthy to be a star of a special celebratory dinner or a quiet evening for two. And two conversations about the wines, the passion, the style, the stars. We spoke enough today; if you are still reading this, thank you and cheers!
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