A “Dry” January with non-alcoholic wine
The New Year brings new goals and new challenges, out with the old and in with the new. For many, this includes a temporary break from alcohol. Dry January became a “thing” as a challenge to those over indulgers of the holiday season. It’s a choice to take some time off from drinking. Originating in Finland in the 1940’s during a war effort against the Soviet Union. Recently the UK has taken up a national challenge, not to have you hide away for a month, but to give you an alternative, and a chance to try something new in a non-alcohol wine!
Not surprising, the Covid pandemic caused the largest spike in overall alcohol use (and abuse) in the world, in over 50 years. Heavy drinking is considered by the medical community to be more than five drinks per day for men and four or more for women. Researchers say cutting out alcohol for just thirty days can offer noticeable differences in your health. So, if you’re looking to give it a try and spend the first of the year alcohol free, there are alcohol removed wines available and we have them for you to try!
You may wonder what does non-alcoholic wine taste like? It’s made to taste as close as possible to its alcoholic cousin, going through the exact same wine making process that turns grape juice into fermented grape juice, with the alcohol removed from the finished process. Indeed, the taste is altered, however, drinking alcohol removed wine is a great way to take a break, even though there are still trace amounts of alcohol in the bottle. For a drink to be considered “nonalcoholic” it has to be less than .05% ABV according to the USDA. At .05% it is scientifically impossible to experience any of the psychoactive effects from alcohol. For a wine to be “alcohol free” it has to be 0% alcohol.
Everyone knows that wine is made through science and technology, but it is also made with the artistry of the winemaker. Taking alcohol out of wine is a matter of pure science. There are three methods commonly used.
Vacuum Distillation
The wine is heated and the alcohol evaporates without cooking or overly altering the taste of the wine. As the vinified wine is heating up, a vacuum system sucks off any vapors that escape- the vaporized alcohol then passes through a condenser where it cools down and turns back into liquid and is removed. The remaining liquid is completely de-alcoholized wine. Since no additives are used in this process to potentially change the flavor of the wine, it is the process used most often.
Reverse Osmosis
This process is less popular than Vacuum Distillation for the mere fact that it is not as friendly to the environment as it uses a lot of water during the process. Water was the original reason for the use of RO – filtering out contaminates in drinking water, like bacteria, heavy metals, viruses and impurities. The process begins by pre filtering the wine and removing particles larger than 1 micron. High pressure pumps then push both clean water and the processed liquid (wine) through a membrane designed to allow only water molecules through. The process leaves behind only trace amounts of alcohol. The benefits of Reverse Osmosis are winemakers can manipulate their wine at any time during the process -adding flavorings, grape juice or sugar, etc.
Spinning Cone Column
This is a technique using low temperature distillation to gently remove alcohol while retaining the flavors of the wine. Wine is poured into the top of a cone under a vacuum (a vertical cylinder about 40” in diameter and 13’ tall}. The wine passes over a series of cones, some spin and some are stationery. The spinning uses a centrifugal force to spread the wine into a thin film. Nitrogen gas is fed into the bottom of the column to extract the aromas and flavors. The wine is passed through the column again at a higher temperature to assure the alcohol is removed. The flavor and aroma essences are then blended back into the de-alcoholized wine.
Here are some alcohol free alternatives we either have in stock or can order for you!
Giessen Non Alcohol Wines
This New Zealand wine making company has dedicated itself to the non alcoholic beverage industry in partnering with The Zero Proof Company. The company’s aim is to provide terroir driven, quality non-alcoholic wines. The Giessen Brothers are also doing organic and biodynamic practices and setting the bar for the industry of alcohol-removed products. The Giessen Red blend has been blended to emulate a fine New Zealand Merlot, with flavors of crushed red berries and plum, subtle oak and a fresh finish. We give it two bones.
Fre
Trinchero Family Estates is home to a line of wines of many varietals created for the non- alcohol drinker that still wants to enjoy a glass in hand and the flavors of wine. The Fre Sparkling Brut is sourced from California’s maritime climate vineyards, where bright acidity and crisp fruit flavors come through. A fragrant nose of green apple and ripe pair. We give it three bones.
This New Zealand wine making company has dedicated itself to the non alcoholic beverage industry in partnering with The Zero Proof Company. The company’s aim is to provide terroir driven, quality non-alcoholic wines. The Giessen Brothers are also doing organic and biodynamic practices and setting the bar for the industry of alcohol-removed products. The Giessen Red blend has been blended to emulate a fine New Zealand Merlot, with flavors of crushed red berries and plum, subtle oak and a fresh finish. We give it two bones.
Fre
Trinchero Family Estates is home to a line of wines of many varietals created for the non- alcohol drinker that still wants to enjoy a glass in hand and the flavors of wine. The Fre Sparkling Brut is sourced from California’s maritime climate vineyards, where bright acidity and crisp fruit flavors come through. A fragrant nose of green apple and ripe pair. We give it three bones.
Ariel
Owned by J Lohr Vineyards, with access to hundreds of acres of estate vineyards, the Ariel line is dedicated to de-alcoholized wines from Central Coast, Monterey and Paso Robles. Tropical fruit flavors and aromas, and a touch of toasty oak dominate the Ariel N/A Chardonnay flavor profile. We give it three bones.
Dr. Fischer Zero
Alcohol Free Riesling and Brut from the boutique producer Weingut Dr. Fischer in Mosel, Germany. The Foradori and Hofstatter family have been producing world class German and Italian wines together for centuries, now they produce two N/A for your enjoyment. The Steinbock Riesling Zero shows crisp apple and pear, with a dry, crisp and acidic finish and flavors of melon. We give it three bones.
Whether you choose to take the month off for “Dry January” or just want to experience what a de-alcoholized wine tastes like, we’ve got you covered here at Ed’s.
Happy New Year! Salud.
By CRBrown
HERBERT BEAUFORT CHAMPAGNE
In the 16th Century the Beaufort family was already producing wine in the Champagne region of France. In 1929 Herbert, and his father, Marcellin began to make award winning champagne. Today, his son Henry and greatsons Hugues and Ludovic cultivate just 10 hectares of Pinot Noir and 3 Chardonnay, barely over 30 acres of prime vineyards in Bouzy- southern Champagne.
In the 6th century, Count Atilla, the Seigneur of Pagus – gave to Saint Basles the lands of Bouzy. Bouzy became famous during the Sun King Century, and even Louis the Fourteenth was known to prefer these wonderful wines of Champagne over any other area. The first Champagnes were marketed with “CRU” and where it came from. During the 18th and 19th Centuries you could fine “Fine Fleur de Bouzy” on a label. Things changed with marketing and labels during the Industrial Revolution and by the 19th Century, specifically the 1930’s Bouzy as an appellation reappeared on Champagne labels. Since 1895 Bouzy has been classified among the 17 Grand Cru Villages in Champagne. Recognized for the quality of their soil and the specificity of their climate, these vineyards have exceptional conditions to produce superior quality grapes. On thick, chalky sediment, the vineyards of Bouzy cover 381 hectares facing South on the Reims Mountains.
Before Champagne was “discovered” and bottle fermentation was put into practice, the Champagne region produced red and white wines that naturally fermented during the Spring. Reims Mountain, and in particular Bouzy, is protected and carries an exceptional microclimate.
What makes Champagne unique, beside the terroir? After the first fermentation- where the juice is just a still wine, fermented dry, the wine goes through assemblage or a blending process. Juice from previous vintages is added, and then a secondary fermentation process begins. The Liqueur de tirage (a mixture of yeast and sugar) is added and the wines are placed in thick glass bottles with a sealed cap, in a cellar to ferment. This is a natural process of alcohol and carbon dioxide creating its magic to form bubbles. After at least several months of aging in these bottles (some Champagne houses age for years- which imparts a yeasty, toasty flavor) the secondary fermentation process is complete. The next part of the process is called riddling or remuage. The bottles are kept upside down at an angle and each day are given a 1/8 turn. This process can be done by hand –more expensive, or by machine- also an initial expense/investment. This procedure forces the dead yeast cells down so they can be more easily removed. The removal of the dead yeast cells is called disgorgement. In this process the bottle neck is frozen causing a plug of frozen dead yeast cells. The cap is removed and the carbon dioxide causes the plug to explode – in effect “disgorging” the dead yeast cells with very little loss of the wine. Finally, the dosage, often a well- kept secret at many Champagne Houses, a mixture of still wine is added and will make the Champagne either Brut Nature, Extra Brut, Extra Dry, Semi Dry or Doux (sweet). Then the Champagne is corked and covered with a cage to prevent the internal pressure from the carbon dioxide “popping” the cork.
These stringent processes are why Champagne prices are usually a bit higher than other sparkling wines made using different methods. If you see the word “Charmat” on a sparkling wine label, it means the secondary fermentation was done in a tank, and not in the bottle. All Champagne (from the Champagne region) undergo secondary fermentation in the bottle. This is called Methode Traditional or Method Champenoise. It is rumored the famous Benedictine Monk Dom Perignon “discovered” Champagne, which is not really true. Though he pioneered many techniques in both still and sparkling winemaking, his discovery of bottles in the cellar popping their corks from the carbon dioxide and declaring he was “tasting the stars” is linked to an advertisement for the Champagne during the 19th century. Though if you’ve ever tasted a fine champagne with minute bubbles, it feels like you are drinking stars!
The difference between “vintage” Champagne and “non-vintage” Champagne is that vintage is made with grapes from one particular harvest year, and must be aged a minimum of three years, while non-vintage is a blend of base wines from different years. Non-Vintage Champagne is aged for 15 months minimum.
Cuvee Yllen Rose’ by Herbert Beaufort
This fine Premier Cru Champagne is made from 100% Pinot Noir grapes, the current release is from the base year of 2014 and was disgorged at the end of 2017. Harvest is done by hand and the fruit is all handled at the estate. The vines are about 40 years old and the wine is aged 18 to 24 months on the lees. The nose is cherries, rhubarb and rye bread, while the palate delivers the deep clay soil, and orange peel; it is full bodied and frothy with bright acidity and a long, complex finish.
To enjoy a Champagne form a boutique house that is an estate from such a fine region as Bouzy is indeed a treasure. We give it three bones.
Stop by and check out our premium selection of vintage and non-vintage Champagnes, Premier Cru, or other sparkling wines for all of your holiday celebrations.
Cheers!
By CRBrown
Chasing Lions
The mighty Lion roars and is the cornerstone brand for Nine North Wine Company. Chris Nickolopoulos and Elijah Pfister became friends after spending many barbeques and drinking wine together. The two are no strangers to good food and wine as Chris grew up in a restaurant family in the Midwest, and Elijah’s uncle owned a large wine and liquor retailer in North America. Nine North is a proprietor and negotiant wine business, which means Chris and Elijah work together with many wineries and grape growers to select the best vineyards, lots, plots, and barrels for each wine they produce. Chasing Lions now offers award winning California varietals including Sauvignon Blanc, Chardonnay, Pinot Noir and Cabernet Sauvignon.
Wine and fine cuisine had always been a part of Chris Nickolopoulos’ life as he spent many years in the kitchen of the family’s restaurant. After college in 1990, Chris and a friend moved to a noisy little apartment next to the Addison “El” tracks in Chicago’s Wrigleyville, just so they could immerse themselves in Chicago’s growing culinary scene. Chris tended bar, became a wine manager at some of Chicago’s swankiest restaurants, and eventually developed relationships with winemakers and growers. In 2001 he was chosen to lead a respected international fine wine sales organization- which required him to move to San Francisco. Chris spent the next five years traversing the globe, tasting some of the finest wines and building some of the most respected wine brands in the US.
Elijah Pfister grew up climbing oak trees on his parents farm in Northern California. Where at an early age he learned to garden, hunt, and developed an affinity for the agrarian lifestyle. When his family moved to the Bay area, he looked to neighboring Sonoma and Napa to fulfill his rural yearnings and gained an appreciation for viticulture. This was enhanced when his fine wine retailer Uncle J came to visit!
Young Elijah was influenced by his family’s embrace of enterprise. One winter his mother, an accomplished home baker, decided to establish a wholesale cake business, and his brothers and sisters were asked to help in the kitchen. It was an excellent experience in starting a business from the ground up. While in his teens Elijah still dreamed of farming, but his uncle Jay guided him into pursuing an education first, before deciding on his life’s direction. While obtaining his MBA from Stanford, Elijah knew that he wanted to be involved in the wine trade, but he didn’t want to be stuck in a corporate office 3000 miles away from the action. He wanted to be in the middle of the vineyards! Since 2006 Chris has been working as the US marketing agent for three international producers. In January 2009 he founded importer Maritime Wine Trading collective with Elijah as its CEO. That summer Chris and Elijah were approached by a high end winemaker friend who had some extra Napa Valley Cabernet, and asked, could they do anything with it? Samples were sent and both were greatly impressed with the quality. Given the market at the time, it was available for pennies on the dollar -they took it all! Desiring a fruitier character in the finished wine, they also purchased several lots of Merlot and spent two weeks experimenting with blends until they hit the sweet spot with the brand Ministry of the Vinterior. The 2008 Cabernet was their first negotiant wine and a success. While the gentlemen were blending Chardonnay, Zinfandel and Pinot Noir, word quickly spread among wine making estates that there was a discreet home to be found for their glut of wine. Meanwhile hundreds of samples came their way and retailers seeking proprietary blends learned of their efforts. They began to fulfill requests, and it was an excellent business model – stellar juice was obtained for a fraction of the cost and consumers received appellation specific wines that over delivered for the price.
In early 2012 Chris was approached by close friends who owned Nine North Wine company. Established in 2001, Nine North released wines that were second labels of two high end Napa Valley estates. Chris and Elijah negotiated the opportunity to grow this business with an established brand. As a standard practice, they do not disclose their grower and winery relations. In doing so they are assured of ongoing access to what are in many instances very well-known and established vineyard sources. These wineries would otherwise not work with them out of concern for maintaining high price points for their own branded wines. Today Chris and Elijah continue to have exclusive access to top notch wineries and vineyard plots and release AVA specific wines.
Chasing Lions Sauvignon Blanc California appellation with fruit sourced from Lodi and Monterey, all stainless steel aged. On the nose this Sauvignon Blanc shows ripe apricot, quince and passion fruit with a bit of lemon zest and Kaffir lime notes. Great acidity, medium bodied and bright citrus finish. We give it three bones.
Chasing Lions Chardonnay Aged three months in American oak, this 100% Chardonnay is also sourced from Lodi and Monterey vineyard sites. Flavors of melon, citrus and tropical fruits, with crips and refreshing acidity. We give it three bones.
Chasing Lions Pinot Noir This Pinot opens with bright cherry fruit, orange peel, violets and black figs. A balanced spice with layers of oak and vanilla bean. We give it three bones.
Chasing Lions Cabernet Sauvignon Blueberries and plums with a touch of oak. The delicate vanilla finish lingers. Wine Enthusiast gave it 90 points, we give it three bones.
Some of the other offerings from Nine North Wine Company include Twenty Bench Cabernet Sauvignon a North Coast appellation wine with fruit sourced out of Napa, Sonoma and Suisun Valley. The Bomb Red Blend varies by vintage but usually is a field blend of Grenache, Merlot, and Cabernet Sauvignon. Its name says it all- big bold fruit, and toasty vanilla oak.
We admire the tenacity and relationships that Nine North has held dear, in order to give us, the consumer, a great value and great wines. Come on by and try some of these outstanding wines from Nine North. Cheers!
By CRBrown
Drink the Good Stuff
Remember the old slogan “What Are you Saving it For?” Never has it seemed more appropriate as we navigate our way through storms, flooding, and loss. Whether you drank all your “good stuff” from your collection during the storms, or lost some of your “good stuff” due to loss of power, we’ve got you covered with a few things in our fine wine room.
Bethel Heights Vineyard, Pinot Noir Casteel Estate Eola-Amity Hills 2022
In 1977 the Casteel family found an abandoned 50 acres known as Bethel Heights Walnut Groves. The first vines were planted between 1977 and 1979. More than 40 years later, post phylloxera, these are some of the last self-rooted Chardonnay and Pinot Noir vines surviving anywhere in the Willamette Valley. The volcanic soil shows a mosaic of rocky benches and slopes. The family has farmed without herbicides since 2009 and has an ongoing commitment to sequester carbon, mitigate erosion, and promote moisture as well as biodiversity of soil. Just some of their credentials include LIVE Certified Sustainable, Willamette Valley Oak Accord (Willamette Valley Historic Live Oak preservation), Salmon Safe -protecting clean water, and Certified Organic by the Oregon Department of Agriculture in several vineyards.
Blackberries dominate the nose, cherry and lime zest flavors match with a leathery texture, muscular tannins and juicy acidity. When you open this wine make a toast to Terry Casteel the winery’s co founder who passed away in 2023. Wine Enthusiast gave this wine 93 points, we give it three bones.
Ornellaia Bolgheri DOC Superior 2017
Established in 1981, Ornellaia was released in ’85, owned by the Frescobaldi family, winemakers for over 700 years.
Ornellaia is a blend of nature and musing, complex ancient soils converse through human wisdom. It has always been about producing perfection in the bottle. Prolonged aging accompanies the estates fine wine. 56% Cabernet Sauvignon, 25% Merlot, 10% Petite Verdot, 9% Cabernet Franc. Lovely concentration from this vintage. 18 months in barrel and signature notes of Mediterranean shrubs, a typicity of Bolgheri. Classic blackberry and dark fruit aromas on the nose, with dense tannins and hints of cocoa on the finish. We give it three bones.
Tenuta San Guido, Bolgheri Sassicaia 2018
Another legend in Italian wine production, San Guido is the result of a very long tradition of an ethical message handed down from generation to generation. Delicate perfumed nose of violet and peony, cherries and mulberries, combined with minerality. The bouquet evolves, offering complexity and grace. Silky, powdery tannic structure with a long, lingering finish. Wine Enthusiast gives it 98 points, we agree, three bones on the Brunello scale.
Quintessa, Napa, CA 2020
Valeria Huneeus, founder and vineyard manager believes Quintessa should be farmed in a way that is respectful to the land as a living entity. Agustin Huneeus began his more than 50 year career in wine in Santiago, Chile, where he worked for Concha Y Toro, eventually creating one of Napa’s most revered wineries. Sitting on the Eastern edge of Rutherford, at the foot of the Vaca Mountains, Quintessa’s vineyards are a patchwork of microclimates that come together in elegance and harmony.
The 2020 unfolds with Quintessa’s signature balanced complex fruit, precise structure and freshness, Floral aromas of violets and lilac, accented by cassis and black cherry. A sophisticated minerality followed by a chalky silky finish. We give it three bones.
Chateau Caronne Ste Gemme, Haut Medoc, Bordeaux, France 2008
One of the older estates in Medoc, dating back to the 1600’s. The Chateau takes its name from a water source in the commune, Carona. At the turn of the twentieth century, Chateau Caronne Ste Gemme became the property of the Borie family in 1900. Better known for their Left Bank estates such as Grand Puy Lacoste and Ducru Beaucaillou. In 2022 Chateau Caronne Ste Gemme was sold to Bernard Magrez, who owns Pape Clement in Pessac Leognan. The vineyards are situated not far from the southwest corner of St. Julien. The vineyard is planted on gravel sand stone with gentle slopes. The wine is aged in a combination of traditional stainless steel tanks and traditional cement vats. Malolactic fermentation takes place in vat. Then the wine is aged in new and used French oak for 12 months. The 2008 is lean, tart, with cranberry and strawberry finish. We give it three bones.
Les Brulieres de Beycheville, Medoc, Bordeaux, France 2021
The legend of the great Admiral, the first Duke of Epernon, who owned the estate, was that ships would lower their sails to show their allegiance as they passed the Chateau, situated on the Gironde River. The ship with a griffon shaped prow is known as Gascon Becha Vela, meaning baisse voile or “lower the sails”. A blend of 65% Merlot and 35% Cabernet Sauvignon, sourced from just 5 hectares of vineyards near the Gironde estuary. Harmonious, fresh and silky with an elegant nose. Dark fruit berries and licorice with delicate tannins. We give it three bones.
Eleven X-I Estate Cabernet Sauvignon 11.11 & Destin Vineyards, Oak Knoll District, Napa Valley, CA 2018
Starting out with just 3 and a half acres, the partners had a serendipitous meeting with one of Napa’s top winemakers, Kirk Venge. Another 16 acres were added to the estate, and became Eleven Eleven, a boutique winery built upon the idea of Parea, a Greek word meaning the power of a group of friends who gather to share life’s experiences. A blend of all five Bordeau varietals, this blend shows a youthful depth and complexity, predominantly Cabernet with an inky appearance and dark fruit notes. Layers of cocoa, raspberry and cinnamon. Polished, fine grain tannins finish with elegance. We give it three bones.
Whether you experienced a loss yourself, or know people who did, there has never been a better time to reach out to friends and neighbors and do what we can in the challenging times of multiple storms hitting our area. We are here for you, from the bargain aisles to the “cellar” room. Come on in to share your story, share some vino, and re stock and replenish. What are you saving it for?
By CRBrown
Croatian Wines
Viticulture existed in what is modern day Croatia thousands of years ago. Researchers believe grape vines were being grown on the Dalmatian Coast during the Bronze Age and Iron Age. Of course, we know true wine production is credited to the Ancient Greeks, who arrived on the Croation Coast in the 5th Century BC. Under the Roman Empire, wine production grew and was exported to other areas of the Empire. During the Middle Ages, in Croatia, there was a Royal Court official, referred to as the “royal wine producer” whose job was to oversee wine production. There’s a statue from 1214 on the Island of Korcula showing strict wine growing regulations. Through the 15th Century during the Ottoman Empire Croatia experienced a strict time of non-alcohol. It was the Catholic Church who was permitted to produce wine for their religious services, practically saving the industry by continuing to plant and grow vineyards. Wine production continued to flourish in the 18th and 19th Centuries under the Habsburg Empire, but by the end of the 20th Century, Croatia too suffered from an outbreak of phylloxera (a root louse that wreaked devastation to grape vines the world over) forcing many landowners /grape growers to seek other means of farming. Quantity rather than quality became the priority under the communist rule of Yugoslavia, however, in the 1990’s after the Croatian War of Independence, many small, family growers were able to get back to the work of crafting well made indigenous wines that have become competitive in the world market.
There are over 300 wine regions in Croatia with strict rules for quality and origin. Croatia has a mostly Mediterranean climate, located east of Italy, sharing the Alps. The coastline of the Adriatic Sea is ideal for grape growing, and some of the best terroir for superior quality grape production is along the Dalmatian Islands. Croatia is also home to a Slavonian oak forest, used all over the world for wine casks.
The majority of wine produced in Croatia is white, though red, and some sparkling wine and dessert wines are also produced. The Eastern Continental wine region consists of rolling hills along the Danube, Drava and Sava Rivers. Zmajevac is a top region that yields light and refreshing crisp whites that are aromatic. The Western Continental region has a cooler climate, the wine production is mostly white, and express great aromatics. Coastal Croatia, officially the area that runs between Istria and Dalmatia has very red, rich soil. Istria is one of the oldest recognized wine growing regions in Europe.
A famous Napa Valley vintner, Mike Grgich, a Croatian himself, believed that American Zinfandel derived further back than the Italian Primitivo grape, to a popular Croatian red Plavac Mali. Primativo has long been linked by DNA to Zinfandel, however, in 1994 Dr. Carol Meredith, a grape geneticist, discovered through DNA testing, that Zinfandel is identical to Croatia’s Tribidag, which is the parent grape to their Plavac Mali. This native varietal is rich and full of flavor, dark red, with tannin and structure, but low acidity. You will find flavors of blackberry, cherry, figs, pepper and spice. Other red varietals include Babic, Plavina, Teran, and the Austrian Blaufrankisch.
Grasevina and Posip are popular whites- dry, refreshing and aromatic, with apple and pear flavors. Other white varietals include Malvazija Istarska, as well as international varietals like Riesling and Chardonnay.
In 1991 Zlatan Otok became the second private winery in Croatia after the country declared its independence. Established by Zlatan Plenkovic in a picturesque fishing village. Zlatan has a legacy of hard work and success that is being carried on by his two sons. Bilo Idro is the restaurant the family runs at the marina.
Bilo Idro “Marina Cuvee” is a white blend of mostly indigenous varietals like Posip and Bogdanusa, all hand-picked organic grapes are used to create this crisp, mineral driven white that captures the carefree style of the Dalmatian Coast. Each variety is fermented separately. The final blend is created prior to bottling, then aged for 6 months in stainless steel tanks, then fined and filtered. They use no irrigation, and only small amounts of powdered sulfites and occasionally copper. The terroir is rocky with a limestone base. You will taste the minerals of the sea while enjoying this blend. We give it two bones.
Pomalo Frankovka Rose’ The Begovic cousins are two phenomenal winemakers from starkly different backgrounds. One based in the northeastern mountains of Slovenia, the other on the Dalmatian Coast of Croatia. The name Pomalo does not have Croatian roots, it means to relax and unwind. The label artwork usually features images of the beach, a VW bus, and people relaxing. This rose’ comes from the Slavonija-Pannonian Basin, which is part of the Continental Croatia growing region. Frankovka is the grape, also known as Blaufrankisch. The grapes are hand-picked, destemmed and pressed with minimal skin contact, with natural cold settling for 48 hours and then racked off the juice lees. This wine delivers a nose bursting with floral aroma and red berry fruits. The palate is fresh and vibrant with hints of strawberry, raspberry and watermelon. We give it two bones.
Bura- Mrgudic Peljesac Peninsula Basin Plavac from the steep southern slopes of the peninsula known for big reds, Bura Vineyards produce unique, delicious and prestigious wines from the Dalmatian Coast. Nico Bura’s vineyards are fully organic and are true expressions of the microclimates within the region. The Bura family has been growing grapes in Croatia for 16 generations! Plavac wines come from selected vineyards in the southern exposed Dinjac and Postup areas. Grapes were picked a bit early from younger vines to offer a softer and more elegant freshness. A beautiful example of traditional Plavac with a traditional twist on winemaking and growing. Plum, fig and blueberries with an earthiness of undergrowth and mushroom. We give it three bones.
Kozlovic Teran Kozlovic is the largest producer of Malvazia in Istria (white wine) and is a local crusader for wines of quality. The family has parcels of vineyards throughout Croatia and a long history of family farming. Gianfranco Kozlovic took the Teran grape and made something really special. Teran is traditionally tannic, acidic, big and bold, with hints of balsamic, sour cherries and black tea. The grapes were hand harvested and then sun dried on hay. The combination of several harvests rest over a 53 day period. The sun drying lowers acidity and makes the wine vibrant and luscious. Macerated for a period of 15 days, then aged in stainless before 12 months of resting in oak barrels. The winery is sustainable with minimal amounts of herbicides or pesticides. The terroir is a combination of white clay and limestone making for supurb structure and tannin. Only 2,500 cases produced. We give it three bones.
This is just a small sampling of the Croatian wines available for order here at Ed’s. Look for an upcoming tasting featuring wines of Slovenia and Croatia soon. Production is small and many times the native wine varietals are difficult for us to pronounce, but we love what is happening in Croatian wine making and are thrilled to share some of their affordable indigenous grapes with you!
By CRBrown
The Western Cape of South Africa
Known as the Winelands, the Western Cape of South Africa is home to more than 300 vineyards. Mostly a Mediterranean climate with mountains and coastal areas that lend to a great winemaking terroir. Thanks to the trading ships that made their way around the Cape of Good Hope in the 1600’s, the South African Cape became a haven for sailors on their way from the Dutch East Indies (now Indonesia). One of the oldest wine countries outside of Europe, the Dutch settlers and French Huguenots brought wine grapes from their home countries and established vineyards as early as the mid 1600’s. The first recorded vintage was bottled by Jan Van Riebeeck in 1659, a Dutch navigator, ambassador and Colonial administrator, who planted grapes and managed vineyards to produce wine to ward off sickness among the sailors.
There have been ups and downs in the Cape. In 1795 the British invaded South Africa, which led to wine industry growth– with South African wine exported all over the globe, especially Britain. However, as British trade increased with France, South African wine exports declined. Back then the varietal Cinsault was planted for its high yielding fruit. South Africa’s heritage varietal, Pinotage was cultivated and is unique to South Africa, as a cross between the Cinsault grape and Pinot Noir. Developed by Abraham Perold in Stellenbosch in 1925, he was considered one of the regions’ s first enophiles. Production of this varietal continues today, and ranges from light and fruity to rich and complex.
South Africa is considered “New World” in wine speak – alongside Argentina, Australia, Canada, Chile, New Zealand, the US, and others, due to the climate they come from. New world wines produce fruitier, richer more ripe wine styles, generally higher in alcohol than Old World European style wines. Let’s take a look at some of the more popular wine regions of the Western Cape.
Stellenbosch is 25 miles outside of Cape town, with hot, dry granite and sandstone terroir, exposed hills, sheltered valleys and sufficient rainfall. Both a wine region and a town on the coast with historical significance. Known as “the town of oaks” it is home to Stellenbosch University offering courses in viticulture and enology. There is a Stellenbosch wine route for tourists with over 140 wineries.
Constantia was established in the 1600’s as the first wine region founded by then governor of the Cape of Good Hope, Simon van der Stel. The region was originally known for dessert wine production with Vin de Constance, and later for Sauvignon Blanc and Muscat Blanc. In 1679 Simon took over grape growing in Stellenbosch. In 1685 he established the first winemaking farm in an area behind Table Mountain known as Groot Constantia.
Franschhoek was settled over 300 years ago by French Huguenots. Known as “Valley of dreams”, and literally translated to English “French Quarter”- they populated the valley and established farms and businesses with their French culture.
Paarl is the second oldest wine area of the western cape, just north of Stellenbosch. Paarl’s vineyards are located on the northern side of Simonsberg Mountain and the valley of the Berg River. The mountains provide well drained granite and shale soils, where excellent quality wines are produced.
Winemaking was prolific in the Western Cape until the 1880’s when phylloxera arrived, devastating the winemaking industry. It took decades to recover and the beginning of a co op dominated the industry, the KWV. Ko Operative WIjnbouwers Vereniging van Zuid Afika was founded in 1918 to protect growers from the loss of markets after World War I. The co op-maintained export markets, dictated rules of production (backed by the South African government) and even pricing. Eventually trade relations strained over apartheid and forced the KWV to make radical changes. Since the end of apartheid in 1994 when foreign markets re opened to South African goods, KWV lost its control of the export trade. In 1997 KWV went from being a cooperative to a company and today is a major shareholder across various agricultural markets, no longer in control of vineyards.
Wine of Origin was adapted in the 1970’s. When W.O. is on a label together with the name of a production area, it confirms that 100% of the grapes indeed are from that region. It also oversees sustainability and environmental stewardship. Today, there is a thriving grape growing industry with a diverse range of styles due to the microclimates and terroir in South Africa. The French varietals have boomed with innovations and experimentation. Grape varieties such as Sauvignon Blanc and Syrah are prolific, but Chenin Blanc and Cabernet Sauvignon are the most widely grown varietals, not to mention the heritage Pinotage.
Here are just a few of the great wines from the Western Cape.
BABYLONSTOREN WINERY
This winery is named for the hill on the farm that reminded the first owners of the Tower of Babel, so it was named Babylon’s toren in the 1700’s. The pipe on the logo represents the farm, the flower represents the garden, and the bird represents nature- the philosophy of the family who now runs the farm is truth and simplicity for the earth. The state-of-the-art wine making facility showcases the region’s terroir. Over 230 acres are planted to vine, the Babylonstoren label’s first official vintage was 2011. The winery exports several varietals that we carry here at Ed’s. All of them are stellar examples of the world-renowned wines South Africa is capable of producing.
Chenin Blanc (often referred to as “Steen” in South Africa) shows tropical fruits and melon, elegant and refreshing with flavors of pineapple, and gooseberries. The wine is fruit driven, with a slightly acidic finish. We give it three bones.
Babel is a red blend of Shiraz, Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petite Verdot hand harvested separately and vinified separately before the blend. Succulent black fruit with a savory edge of graphite and cigar box. Blackberry, mulberry and plum lead to a finish that has a touch of sweet spice and dark chocolate. We give it two bones.
Nebukadnesar is Babylonstoren’s flagship Bordeaux style red blend using all five Bordeaux varietals: Cabernet Sauvignon, Merlot, Cabernet Franc, Petite Verdot and Malbec are vinified
separately and matured in French oak for 23 months before marrying in a tank to meld into perfection before bottling. An intriguing essence of violets and herbs such as thyme, and intense blackberry are up front, then the palate of cigar box, black currant and dark cherry fruit offer a multi layered experience, with silky tannins and a long finish. We give it three bones.
MULDERBOSCH WINERY
Founders Larry Jacob and Mike Dobrovic started this winery in 1989 from the remains of an old fruit farm. Combining classical wine styles with contemporary thinking, an integration of precise farming and techniques in the vineyard to solar powered cellars, Mulderbosch produces award winning wines.
Sauvignon Banc -half of the blend was aged on the lees in neutral barrels, contributing richness and texture. The wine expresses notes of guava, ripe lemons and black currants, with a delicate balance of sweetness and acid on the tongue. We give it two bones.
Faithful Hound Celebrating the virtues of Bordeaux blends, this Stellenbosch is 37% Cabernet Sauvignon, 25% Cabernet Franc 18% Petite Verdot 18% Merlot and 2% Malbec. Brambleberry, baked rhubarb and plum on the nose with elegant oak maturation and polished tannins on the finish. We give it three bones.
PROTEA WINERY
The Protea is South Africa’s national flower and decorates each bottle. A line of affordable, every day value wines the Pinot Grigio shows pear and stone fruit aromas with gentle flavors of granny smith apple, this wine is light and refreshing. We give it two bones.
GROOT CONSTANTIA
From the very first vineyard sites on the Cape of South Africa this estate has over 90 acres of vineyards. Pinotage grapes were hand harvested and fermented in stainless steel tanks. The wine was left on the skins for two weeks and then matured in new and used French oak barrels. Bright red with ripe red fruits dominating the nose, sweet oak on the palate with firm tannins. We give it three bones.
We look forward to showing you around the New World wines of the Western Cape of South Africa.
By CRBrown
ROSE’ RENAISSANCE
Though Summer just began, we have been in the throes of heat domes and unprecedented drought, followed by flooding rainstorms, followed by more heat and humidity. One of the most refreshing wine choices for our Florida Summer weather is rose’. The pink stuff is produced all over the world and in nearly every style, from frizzante (carbonated or natural bubbles) to sec (sweet) dry, to fruity, and then some. Thanks to social media and hashtag rose’ all day, today rose’ accounts for 9% of overall global wine consumption.
The history of pink wines dates back to, you guessed it, the Greeks and Romans. Production and consumption of rose’ dates to circa 600 BC, when often dark, astringent, and tannic wines were literally watered down to become more palatable, and to decrease sickness and disease caused by unhealthy (unsanitary) water. In fact, Roman soldiers were often rationed wine to drink to keep them strong and healthy to fight battles.
Eventually, the Romans had settled into France and made their way south to Provence where rose’ wine was popular for centuries around the Mediterranean. Provence became the unofficial epicenter of rose’, along with Tavel in the Rhone. Red wine varieties are harvested, and then set to ferment on the skins- sometimes for days, sometimes for mere hours, affecting the color and structure of the wine. Rose’ can be almost as structured and tannic as any lighter style red wine, and hold up well to certain dishes. It can also be barely colored – a new trend in Pinot Grigio, which effects the body of the wine, and makes for some very interesting Rosado. However, the popularity of rose’ had some hiccups along the way.
In the late 1940’s an American wine merchant traveled to Portugal, eventually importing what would become the famous Lancer’s Rose’- a slightly sweet, refreshing wine marketed in a clay pot looking bottle. This was followed a few years later by Mateus. The two brands became synonymous with sweet, pink, inexpensive wine made in bulk.
In 1869 in Lodi, CA a winemaker, George West, the Viticultural Commissioner at the time, (at El Pinal Winery) began advocating for “pink” Zinfandel, extracting the juice from the grapes off the skins, but struggled for over a century to sell it commercially. In 1972 Bob Trinchero, winemaker at Sutter Home Winery in
Sonoma, was experimenting, trying to make a more intense red Zinfandel wine from his grapes in Amador County. He bled off the juice from his first tank and fermented the wine separately. When the fermentation became “stuck” (during the process the fermentation ceases, the yeast prematurely goes dormant) so he took the juice, put it in barrel and walked away. A few weeks later upon tasting and observing, the wine was pink, slightly sweet, and as Bob says “…pretty good. So, I bottled it.” The initial bottling was about 200 cases, and Bob decided to call it “White Zinfandel” believing it sounded more American than other, similar brands on the market. By 1976 White Zinfandel had become a unique American craze, which continued for over a decade, as a style not unlike that of the imported bulk juice.
Meanwhile, serious wine drinkers wanted nothing to do with the pink stuff. “Real men don’t drink pink” was a catchphrase. The French were still producing their rose’ in a dry style, and production and consumption in France nearly tripled between 1990 and 2015. It would take over a decade for the French trend to catch up here. Other trailblazers who began introducing dryer style rose’ to the American market were Toad Hollow in Sonoma, Etude and Robert Sinskey in Napa, Wolffer Estate in NY, and Erath in Oregon.
In France, most rose’ is made by direct press method. In Tavel- a world famous region known only for rose’, the wine is often not drawn off or bled (saignee method) but macerated on the skins for 6 to 72 hours, giving the wine greater color, weight and structure. The terroir of Tavel is unique and the wines have age ability, but are much pricier than their worldly counterparts.
In the early 2000’s Americans were starting to get a taste for a dryer style of pink with celebrities like Angelina Jolie and Brad Bitt, and Drew Barrymore, and Mary J Blige getting into the game of producing rose’. Eventually the likes of “Yes Way Rose” and “Whispering Angel” hit the market, and now the rose’ options on the shelf are endless. Nearly every country produces a rose’, in every style imaginable. Let’s explore some options from all over the planet!
Lambrusco is the name of a grape variety and the name of the wine made from the same grape, originating in Lombardy, in Emilia Romagna, Italy. There are eight DOC – Denominazione di Origine Controllata for Lambrusco. In the 1970’s and 80’s Lambrusco was one of the biggest selling imported wines in the states. Today
there are varying levels of sweetness and dryness. The wine is often frizzante, rarely ever made in the traditional champagne method, but in the Charmat method, where a second fermentation is conducted in a pressurized tank. The Charmat method is considerably less expensive to produce and therefore the bottles are reasonably priced on the shelf. Recently, a trend in the world of wine snobs (we love them!) and sommeliers are falling back in love with the grape and resurgence in popularity for Lambrusco is here. We love the Cantina DI Sorbara Lambrusco Emma the Cantina is an agricultural cooperative that was founded by two historic companies. Deep rose color with aromas of berries, fruit and flowers, and a consistent froth. This Lambrusco is a great apéritif or even with fruity dessert and chocolate. We give it three bones.
Born out of a partnership with Gerard Bertrand, whose group pf wineries span many regions of France, along with Jesse and John Bon Jovi, Hampton Water Rose’ is made with Grenache, Cinsault, Mourvèdre and Syrah grapes, aged briefly in French oak barrels, giving it a slightly heavier character than a traditional French Rose’. Notes of strawberry and citrus with a lingering finish. We give it two bones.
We can’t discuss French Rose’ without the celebs that helped start the rose’ craze; Brad Pitt and Angelina Jolie. The couple (before they famously split) vacationed and eventually bought a castle in Provence, France, and became friendly with the winery team at Perrin from the Cotes du Rhone. In 2013 Chateau Miraval Rose’ was introduced with immediate success. Pitt is still a partner and has produced other wines and even a gin, and Miraval continues to be a success. We give it three bones.
Send Nudes Rose’ is an affordable choice from California. 100% rose’ of Pinot Noir, the color is light rose gold, with flavors of spring strawberry, candied watermelon, and white grapefruit. Our friend the winemaker Brandon Allen created Slo Down Wines from his love of wine and zest for adventure as a college student making wine in his garage in California. We give it two bones.
Pullus Pinot Grigio made in Prodravje, Solvenia is a perfect example of a rosado that is still in the category of “white wine”, however, it shows a rosy, copper hue which is typical of overripe macerated pinot grigio grapes. The intense bouquet and long aftertaste come from extended maceration on the skins, and a creamy aftertaste comes from resting on the lees. We give this wine three bones.
Another example of worldwide pink wine acclaim is the beautiful bottling by Babylonstoren Mourvedre Rose’ of South Africa. Strawberries and rose petals on the nose with a hint of watermelon and crushed pomegranate. The winery is a pioneer for award-winning world-class wines out of the Cape, and the winery is located on a working farm. Mourvèdre is a Rhone grape that grows well throughout the world, even the Mediterranean climate near Cape Town. We give it three bones.
Don’t shy away from rose’ just because it’s pink. A great guide to get you started is to try one from a winery you already know and love, or a country or region. Like Spanish wines? try a rose’ made from Garnacha. Enjoy Argentine Malbec? Try a rose’ of Malbec. Provence may have been the beginning of serious dry rose’ consumption, but quality, chillable pink juice is everywhere. Our staff is here to help guide you to what could be a perfect pairing with your dinner, or just a pool side quaff to cheer you. Stay cool and see you soon!
By CRBrown
White Italian Varietals
It is widely believed that grape harvesting and winemaking traditions were well established in Italy and Sicily prior to 1000 BC. Known as Bianco, white wine grapes flourish in many regions of the Italian countryside. Let’s explore a few.
Arneis-Piedmonte, once nicknamed the White Barolo, aromatic, pear, apricot, chamomile and almonds. The name translates to “Little Rascal” as it is difficult to grow, and was almost extinct in the 1970’s.
Cataratto- Sicily, known for its role in Marsala production, it is a high yielding varietal, and when made well can exhibit juicy lemon flavors.
Cortese- the varietal that makes Gavi di Gavi, from Piedmonte, exhibits flavors of Meyer Lemon, apple, honeydew melon and almond.
Falanghina from Campania Region dates back to Roman times, can have a slight pine scent, but bursts with citrus blossom and bitter orange on the nose. Flavors of zesty peach and soft minerality.
Fiano- Campania, can also be labeled Fiano di Avellino, has a rich texture and can stand to age. The nose is honeydew melon and tart Asian pear with subtle Pine and orange peel on the palate.
Friuliano – grown in the hills of Collio and the Friulia Venezia region is “formerly known as” Tocai Friuliano or Sauvignon Vert and even Sauvignonasse from northeastern Italy. These wines are lively and fruity with notes of citrus. Much confusion surrounded the grape name and labeling, because it is NOT Sauvignon Blanc. Due to a legal struggle with the name Tocai, Tokay and Tokaj, the European Court ruled that Tocai be dropped in Italian. So Friuliano is simply that, a lovely herbal expression with slight grapefruit on the nose, leaning toward pear and white peach with essence of stone.
Garganega- Soave a medieval town in Northern Italy shows luscious nectar, stone fruit and a soft mellow finish of baked apples. Recently DNA profiling has linked the grape to that of Grecanico Dorato of Sicily. Soave Classico has its own DOC.
Glera- Fruili produces most of Italy’s Prosecco grape, a neutral varietal made in frizzante (sparkling wine) style. The Prosecco – Glera name changed in 2009 when Prosecco was given full DOCG status (Italy’s highest quality level). Similar to Champagne only being allowed to say it is Champagne when from that particular region, the EU made it illegal for wine producers to label Prosecco anywhere outside northern Italy. Researchers suggest there are several sub varieties, and Glera is also grown in Slovenia and Australia.
Grillo, Etna Bianco – primarily grown in Sicily produces crisp and savory wines with nuances of citrus blossom and peach. Grillo is the result of a crossing between Cataratto and Moscato di Alessandria, and is used in the fortified Marsala (also grows well in that region) but when vinified by high standards, is fruit driven with a nuttiness and lemon peel finish.
Lugana-DOC – Lombardy, made with Turbiana, a variety native to the southern shores of Lake Garda, it is also produced as a late harvest and sparkling wine. Crisp and floral with citrus and white stone. More that 5,000 acres are under vine in the Lugana Region, with its white clay soils that produce concentrated flavors and textures in the wines.
Malvasia Bianca has an ancient heritage and is found growing throughout the Mediterranean. There are dozens of native synonyms, but the name Malvasia is believed to have derived from the Greek town of Monemvasia. Often paired with Trebbiano in Italy for fine quaffable table wine, it is grown in Emilia Romagna and offered as a sparkling wine with a slightly pink hue. And in Southern Italy the grapes are vinified into Passito- a late harvest dessert wine.
Pecorino- another indigenous white variety that has been rescued from obscurity, grown widely in Abruzzo and Marche’ regions. The name pecorino means little sheep, and although Pecorino is widely associated with the cheese, the wine offers a high acid and high sugar content making for a ripe essence of jasmine and lemon blossom, with flavors of peach, apricot and pear.
Pinot Grigio is planted worldwide- also known as Pinot Gris, and was thought to be a mutation of Pinot Noir (a red grape) as the skins of Pinot Grigio are darker and Grigio and Gris mean grey. Though born in Burgundy the wine made its way to Switzerland, Austria and Slovenia. The Italian version of this popular and easy drinking varietal is grown mostly in the northeast, Veneto, Friuli and Trentino. A well-made Pinot Grigio will not come from the bottom shelf in a jug, it will show citrus flavors, lime and lemon, with undertones of apple and mineral.
Ribolla Gialla is yet another ancient wine variety from the north, Friuli, bordering Slovenia, offering a light body, with fruity characteristics baked apple, tangerine, and a slight waxy texture. It stands up to fried foods and acidic salad dressings.
Timarosso- Piedmonte- when used to produce Derthona is complex with honeyed mineral notes and ageability. Colli Tortonesi wines are often labeled Derthona which is the native dialect for the name of the town, and Timarosso is awaiting DOC status at this moment.
Trebbiano- also known as Ugni Blanc, is one of the most widely planted grapes around the globe. Its high acidity make it a variety important to Cognac and Armagnac in France. Most commonly grown and used in wines of Orvieto, Umbria, and Trebbiano di Soave. Trebbiano grapes are also used to make Balsamic Vinegar.
Vernacchia- grown in the Tuscan hills, this crisp white is elegant, and is responsible for the region’s only DOCG white which is Vernaccia di San Gimignano. The varietal dates back to the 13th century as a wine served to popes and royalty. Not to be confused with a red grape grown in Marche’ called Veranccia di Serrapetrona- which is also a DOCG, and in Sardinia there is Vernaccia di Oristano, and are not to be considered synonymous.
Verdicchio—Predominantly grown in Marche’ where the wine is appreciated for its peach and lemon characteristics. The varietal has been documented in the Marche’ since the 14th century, however, some evidence suggests it could have originated in the Veneto. The Marche’ has two DOC titles for Verdicchio and its synonyms include Soave and Lugana- DNA research suggests the grapes are identical. Light in body with flavors of green apple and pear, and aromas of peach, it can also be aged in barrique and gives off a honey, nutty flavor.
Vermentino- Sardinia, from Liguria tends to be lighter in style with citrus notes, but also a bitter note reminiscent of grapefruit skin, and ends with flavors of apricots and almonds and a touch of salinity. Though planted throughout the islands of Sardinia, the grape is known as Rolle in southern France’s isle of Corsica. Aromas of pear, pink grapefruit, and lime, with touches of crushed rocks and a slight saline finish from the proximity of the sea.
Stop by and peruse our Italian wine section and we’ll be happy to show any of these varietals available at many different price points. Whether you are sitting and sipping on a sunny afternoon, or pairing with a great dish, we’ve got you covered!
By CR Brown
Meadowcroft Winery
“It is only the heart that one can see rightly; what is essential is invisible to the eye”- Antoine de Saint Exupery.
This quote hangs in the winery tasting room at the property in Napa.
Meadowcroft is the namesake of winemaker Tom Meadowcroft. The meaning of Meadowcroft is a fertile field or meadow, and croft refers to a cultivated area that has been nurtured over time. The honeybee on the label represents the conscientious work and the process of transformation from wine grapes into outstanding wine.
Tom’s passion for wine stems from his experience growing up, working, and traveling in Europe and the Untied States. Early in life he began his journey in winemaking by working a harvest in Bordeaux in 1979. Following that harvest, he studied at UC Davis and Napa College, graduating with a degree in Viticulture and Enology. After earning his degrees, Tom worked in both Napa and Washington State as a Vineyard Manager, focusing on sustainable farming practices and environmental advocacy. Throughout his career, Tom has managed dozens of properties in Napa and Sonoma, all along instilling core principles relating to wine cultivation; from the growing of the vines to what goes in the bottle as an end result. These experiences are what inspired his vision for Meadowcroft Winery, that he proudly produces today, along with his executive winemaker Petar Kirilov.
Petar Kirilov began helping his father craft wine at a very young age at his family home in Bulgaria. His passion for winemaking led him to pursue his master’s degree in winemaking at the University of Food Technologies in Plovdiv, Bulgaria, a prestigious national education and science center for food science, technology and engineering. After graduation Petar worked in Bulgaria as a winemaker, and was selected for an esteemed internship at Truchard Vineyards in Napa Valley. Petar wanted to develop his winemaking skills at an elite level, so he left his home and moved permanently to America’s most famous wine region in Napa Valley.
Petar brings over fifteen years of experience as a winemaker and has thirteen vintages of creating luxury Napa and Sonoma wines. From grape to glass, Petar maintains a hands-on approach, drawing out the best in each wine. Petar is still an avid soccer player when he is not working in the vineyards and cellar.
Carneros is a unique appellation in that it shares real estate with the two most well-known regions in California wine country- Napa and Sonoma. Carneros receives much less rain fall than its neighbors AVA (American Viticultural Area) such as Green Valley and Russian River Valley. This 58,000 acre strip of land is distinct for its gently rolling landscape and flat plain. Chardonnay and Pinot Noir are the most widely planted varietals, but Syrah and other Rhone grape varieties are planted here as well.
Meadowcroft wines express a complex story of European wine heritage with a twist of California creativity. The wines are sourced from Napa and Sonoma and are vineyard and site specific with limited release.
Meadowcroft Chardonnay from Carneros is a lush and aromatic wine with notes of dragonfruit, lychee and baking spice, framed by primary flavors of pineapple and lemon. The long finish delivers refreshing acidity and sublte toasted oak flavors. We give it two bones.
Meadowcroft Pinot Noir from the famed Russian River Valley is deeply concentrated with inviting aromatics of cranberry, pomegranate, black cherry and subtle herbal notes. Layers of cherry cola, notes of black licorice and ripe fresh cherries- a true expression of cool climate Pinot! We give it three bones.
Meadowcroft Cabernet Sauvignon from Napa Valley has a rich and compelling nose of blackberry, black cherry, vanilla and subtle notes of pine. Lots of structure with brambly black fruits, blueberry and minerality, the finish is lengthy and layered. We give it three bones.
Meadowcroft Stags Leap District Cabernet Sauvignon is a single vineyard full bodied Cab that beautifully expresses aromas of espresso bean, black currant and dried cranberry. On the palate it delivers complex yet balanced flavors of vanilla and hints of cocoa. We give it three bones.
A toast from the winemaker, Tom Meadowcroft:
“As the winemaker I am ever in the pursuit of creating wines infused with an explosive strength of diverse character that strike a soulful chord. The zeal of creativity with which I am driven is inspired by the rich cultural experience from where Meadowcroft wines originates. I proudly focus on a wide array of beautiful varietals from our Cabernet Sauvignon which is grown on our estate vineyard property located on the esteemed Mount Veeder in Napa, to Bordeaux grapes scrupulously sourced from sustainable vineyards around Dry Creek, Carneros, and Alexander Valley, I happily direct a global dialogue into my winemaking process. My hope is to create wines with a Sonoma pulse that express the complexity found in European varietals. I invite you to raise a glass of Meadowcroft and wish you bountiful gatherings and many happy toasts!”
Stop by today and take a stroll through Carneros, Napa and Sonoma in our store aisles, and look for the honeybee on Meadowcroft’s label.
By CRBrown
BONNY DOON WINERY
If you have been a wine connoisseur since the early days of California wineries becoming popular, you probably have heard of Bonny Doon, and maybe even their infamous winemaker, Randall Grahm. Randall is best known for his pioneering work with Rhone varietals in California, and for popularizing the use of screw cap closures on premium wines. Bonny Doon (the name of the town near Santa Cruz) Winery was created by Grahm in 1982. After some attempts at creating Burgundian style wines in California, Kermit Lynch, a famous California wine importer and Rhone Champion had introduced Grahm to Rhone style wines. Back in the late 70’s and early 80’s only two wineries were growing Syrah in California. Grahm realized he would have more success creating distinctive wines using Rhone varietals in the Central Coast region. He did, and they were well received.
On April 1,1989 Grahm appeared on the cover of Wine Spectator – masked, in a blue costume and cape, with a horse, as a bit of an April Fool’s joke- however, “The Rhone Ranger” nickname stuck with him. Rhone Rangers became a movement that consists of a series of winemakers and vineyards planted to these varietals, in California, for almost 40 years.
In 1984 Bonny Doon released the inaugural vintage of Le Cigare Volant, an homage to Chateuneuf du Pape, and this wine continues to be the winery’s flagship brand. The premier release referenced an obscure French law enacted in 1945 by the tiny French town synonymous with these varietals. The law prohibited the use of flying cigars (saucers) around the town’s numerous vineyards. At the time there were believed to be UFOs in the area. The artwork on the label remains today, and there is even a drawing of Graham’s face hidden in the “cigar”, and signature “aliens”.
A pioneer for screw cap closures, in October of 2002, Grahm staged an industry changing “funeral” for the cork at Grand Central Station in New York City. The corpse was a figure made of corks, in a coffin, laid out before the crowd, while famous English wine writer, Jancis Robinson delivered the eulogy. M Thierry Bouchon – the French word for corkscrew (1585-2002) was laid to rest as a group of mourners marched all in black, to a trade dinner featuring 33 Rhone varietals produced in California, all in screw cap closures. The New York City Funeral for the Cork and the obituary- stating the cork had died after a long illness with “toxin 2,4,6-thrichloranisole implicated in his demise” made Bonny Doon’s founder a California wine iconoclast.
It wasn’t all smooth sailing for Randall Grahm- there were pests and diseases (Phylloxera destroyed much of his Santa Cruz vineyards) so Grahm decided to buy fruit and began mass producing what became very well-known wines; Pacific Rim Riesling, Big House and Cardinal Zin. In 2006 Grahm sold off these popular, commercial success labels in order to focus on the vineyards and labels of Bonny Doon in Santa Cruz. He replanted Grenache, Syrah and Mourvèdre. Grahm has always been someone to experiment, but he was never a fan of high alcohol wines, or as he referred to many California wines “grotesquely overripe”. In one experiment Grahm threw rocks in with the barrels while his wine aged to see if there would be an influence on the flavor. Some experiments he says turned out “quite obnoxious” while others were” interesting”. He never introduced the practice or offered any of the experimental rock wines for sale.
Grahm fostered a new brand of marketing with his labels- a mash up of type fonts and stream of consciousness writing and illustrations. He is still quite the character, producing high scoring boutique wines.
Bonny Doon Picpoul
Picpoul is an ancient white wine variety believed to have originated in the Rhone Valley. Randall Grahm’s Bonny Doon is the largest domestic producer of this wine. Picpoul translates to “lip stinger” with its bracing acidity and zip, it also features fruit flavors of pineapple and aromas of white flowers. This vintage has a small amount of Vermentino blended in. 91 points from Wine Enthusiast magazine, we give it three bones.
Bonny Doon Le Cigare Blanc white
A blend of 73% Vermentino, 23% Grenache Blanc, and 4% Clairette Blanche shows aromas of tropical fruit, flavors of pineapple, lime, mango and pine tree, with a hint of wet stone. We gave it three bones, and WE gave it 91 points.
Bonny Doon Vin Gris de Cigare rose’
This wine literally sat on the skins for just under an hour- so the color is so delicate pink, made from 50% Cinsault, 43% Grenache, 5% Clairette Blanche, 2% Mourvèdre. An elegant dry rose’, Grahm has made this wine since 1983. Strawberry, peach and guava notes, hints of white pepper, with a creaminess and length on the finish. Awarded 92 points from Wine Enthusiast, we give it three bones.
Bonny Doon Le Cigare Volant red blend
This flagship Rhone varietals blend since 1984 combines 65% Grenache, 18% Syrah, 5% Cinsault and 7% Petite Sirah. Bold red fruit, yet light on the palate, rose petal and red currant essence, aged in stainless steel with a touch of oak at finish. Another 93 points from WE, we give it three bones.
Bonny Doon Le Cigare Orange
The Orange Muscat is a relatively obscure grape varietal that lends the bright orange zest aromatics and a touch of sweetness to this wine. Fermenting on the skins, not adding any “correcting chemicals” or preservatives is a trendy wine style at the moment- even though it’s been around for thousands of years! Aromas of apricot, citrus and tangerine blossom. Bright and refreshing with flavors of peach, apricot and citrus peel, a blend of 40% Grenache Gris, 40% Grenache Blanc, 10% Grenache, 10% Orange Muscat.. Bonny Doon’s Le Cigare Orange is a perfect entry level wine for anyone looking to try out the Orange wine style-We give it three bones.
ALL the Bonny Doon wines are made using Organic, Biodynamic and sustainable practices. Come on by and try some of these hand crafted, low production special wines from the original Rhone Ranger, Randall Grahm.
BY CRBrown
