Archive for category: Wine Blog

Holy Moly, we almost made it through another year- and that’s cause to celebrate! Let’s take a closer look at what’s available, and investigate why some bubbles are pricier than others- why should you celebrate with Champagne?

The average bottle of French Champagne is around $50 and can climb well into the hundreds. There are almost hundreds of reasons why. Champagne is a sparkling wine that must originate from the Champagne region of France to legally say “Champagne” on the label. Champagne the province is located in the Northeastern corner of France, about an hour and a half drive from Paris. There are 16,200 winemakers, 400 official Champagne houses, and the wine ages between 15 months and ten years. Storing wine in a cellar for years before release does not make much profit.

The terroir (soil) is unique to the Champagne region; rich in limestone, chalk and marlstone. This terroir provides a unique natural drainage to the vineyards, as well as giving the grapes a flavor all their own. Under the rules of the appellation of Champagne, only Chardonnay, Pinot Noir and Pinot Meunier can be used to produce the sparkling wine. The rules also dictate the grape yields, pruning, and winemaking methods (traditional) and time for aging. The traditional “Method Champenoise” has been used for centuries. This method means the second fermentation occurs in the bottle, not in a tank or a vat, which other methods of production of sparkling wine use, acceptably, outside of Champagne. There are sweetness levels, from Brut Nature, Extra Brut, Brut (meaning very dry), Extra Dry, Sec, Demi Sec and Doux (meaning sweeter, more sugar added). Sugar? Indeed, Champagne allows the addition of sugar, and tops off their bottles with a “dosage” which usually corrects the level of acid and sweetness in the final product. Dosage occurs after the disgorging process. Disgorging is when the Champagne bottles are turned upright, often the neck of the bottle is frozen quickly, and the cork pops, losing some of the liquid along with the unwanted solids. Very few sparkling wines are consumed these days that are high in sugar, so most Dosage is Brut to Extra Dry.

These are the terms used in the traditional method of production of Champagne.

Assemblage-the blending of wines from different vineyards

Riddling-the turning of the champagne bottles (often by hand) to dislodge the sediment.

Disgorging-as described above, when the sediment is released.

Dosage-the amount of reserve wine and sugar added back into the bottle.

Liqueur de tirage-the mixture of sugar, yeast, and yeast nutrients added to the cuvee’ for the second fermentation.

Remuage-The person who does the actual turning of the bottles, a painstaking process that takes great wrist action, and is often a well-paid position that is held in high regard.

So, the process is complicated and expensive, which helps explain why Champagne is so special. The Champagne methode was believed to have been created accidentally by the Sistine monks in the late 1600’s. Hence the famous line of Dom Perignon claiming he was “tasting the stars” created by the accidental carbon dioxide- bubbles! Champagne can be very complex with flavors of bread dough and yeast and nuttiness, as well as apple and citrus. The bubbles themselves tend to be smaller when less sugar is added to the dosage.

Crémant is made exactly as Methode Champenois but is produced in regions outside of Champagne. Crémant can be very good sparkling wine and also worth every penny.

If you see the word Charmat on the bottle, it means the secondary fermentation happened in a tank. This is another method of producing sparkling wine at a more economic level. Prosecco is the most well-known sparkler where the tank method is common. The tank is held under pressure and the yeast and sugar cause a forced release of carbon dioxide- bubbles! Here are a few Champagnes and Sparkling wines that are well worth the investment.

Saint Hilaire The Benedictine Monks in the Abbey of Saint Hilaire in the southern foothills of France (specifically the Limoux Region) date back to 1531 -on record for making Sparkling wine. France’s oldest sparkling precedes Champagne by more than a century, using a grape variety called Mauzac. Champagne may be king, but this affordable sparkler does not disappoint. We give it two bones.

Willm Cremant d’ Alsace Today, the Alsace region is known specifically for Pinot Gris, Pino Blanc and Riesling, and has become the top AOC (Appellation) for sparkling wine in France outside of Champagne. Using the traditional method Maison Willm produces high quality bubbles at a fair price. Dominated by Pinot Blanc, this wine is fresh and offers flavors of green fruit and herbal notes. We give it two bones.

Moet Chandon Imperial This legendary house of Champagne is celebrating 270 years as one of the world’s most loved Champagnes! Dating back to King Louis XV, one of his madam’s and a most powerful woman for her time, helped make Moet & Chandon famous by saying it is “the only Champagne in the world that makes every woman beautiful”. And Napoleon himself is credited with the tradition of sabering a Champagne bottle with his sword, favoring Moet, of course. The Imperial is bright and fruity, a blend of Pinot Noir, Pinot Meunier and Chardonnay showing the elegance and flavor of brioche and nuttiness. We give it two bones.

Champagne Billecart Salmon Is at the top of our list for fine Champagne. The vineyards for the house are located from the Cote des Blancs to the Montagne de Reims, top Grand Cru vineyards in the heart of Champagne near Epernay. This house has over 200 years of history -in 1818 when Nicholas Francois Billecart and Elisabeth Salmon were married. Over 7 generations, the family has endeavored to continue the tradition of producing Champagne of excellence. A floral nose followed by flavors of fresh fruit, and pear. The Brut Reserve is a blend of three different vintages, 30% Pinot Noir, 40% Pinot Meunier and 30% Chardonnay. We give it three bones.

With the rich history that is French Champagne and historic sparkling wine, we must mention a California favorite.

Roederer Estate Brut Founded in 1982, nestled in Mendocino’s fog shrouded Anderson Valley, Roederer is among very few California sparkling wine houses that use predominantly estate grown fruit. The traditional method Champenoise produces a lovely fine bubble, it offers crips, elegance with complex flavors of pear and spice. We give it three bones.

Whether you’re entertaining friends and family, watching the ball drop by yourself on New Year’s Eve, or choosing a gift for someone special, we have a selection of bubbles that is perfect for you. Stop by and say “Cheers” and have a wonderful holiday season and a blessed New Year.

By Carolyn R Brown

 

We’re discussing wineries that are haunted and hauntingly good wines for your Halloween pleasure. The spirit world has always been intriguing; unexplained noises, phenomenon, sightings, moving objects, often with the history of tragedy.

There is an actual tour of ghostly wineries throughout the country- you can book through wineries and travel agencies. We begin our stories with the famous Beringer Winery in Napa Valley. Beringer’s Rhine House is said to be haunted by Fredreick Beringer. The estate itself was modeled after some of the magnificent Chateau in France. Beringer was one of the first wineries founded in Napa in 1876, and it was one of the first wineries to use caves and cellars to store their wine. Employees say objects have been thrown around Fredreick’s former bedroom, and his liekness has been spotted walking the halls of the upstairs. There is a long list of paranormal activity that has been logged by employees there, some of whom just quit because it is too creepy for them. Brothers Jacob and Frederick emigrated to the US from Germany and purchased over 200 acres in Napa, turning the land into beautiful vineyards, including the grandiose 17 room estate. Jacob made the wines while Frederick handled the finances. Jacob brought in Chinese laborers to hand dig the tunnels into the side of Spring Mountain. Rumors abound for years that some of the workers died when cave-ins buried them alive. There are reports the walls moan and workers tell of an unexplained “freezing cold in isolated spots”. Other incidents reported are furniture being shoved, objects floating and being moved, missing items turn up in other parts of the mansion, doors shut on their own, even a full body apparition was seen, believed to be Frederick, who died there in 1901.

Trefethen Winery, also in the heart of Napa Valley, was first recognized as a boot leg operation in the 1920’s – founded in 1886 by brothers George and James Goodman, the winery was known as Eschol- Hebrew for Valley of the grape. During Prohibition the winery was believed to house a major boot legging operation. Rumor has it, once during Prohibition, a man came in to steal liquor from the estate. It is believed he was lynched in the rafters of one of the upstairs areas of the winery. Some have said they feel a presence while others have experienced seeing a shadow of a human-like swinging overhead.

Bartholomew Winery in Sonoma is almost known more famously for their hauntings than their family’s wines. The winery has served as a morgue, a women’s prison and a hospital. The main building of the winery, primarily used as offices today, is the scene of what has been reported as ghost visitations. The cellar where the wine is stored once housed women prisoners, and employees and visitors have reported hearing women’s voices speaking and even singing.

Miles Wine Cellar of Long Island is said to have a resident ghost who has slammed doors, and even shown a mist rising from the floor. One family member says a comforter on the bed is routinely flung across the room or found crumpled at the base of the bed as a regular occurrence.

The Biltmore in Asheville NC was constructed in 1886 by Geroge Washington Vanderbilt. His former library is said to be haunted. It was Vanderbilt’s habit to retreat to the library, particularly when a storm was approaching. Visitors believe they still see a shadowy figure in the library usually when the skies are dark, and storms are looming. Guests and employees often report hearing splashing in the pool and a woman’s voice (possibly his wife Edith) calling him to retreat from his library.

Other ghostly sightings of note at wineries include Simi Winery in Sonoma, where there is believed to be the ghost of proprietor, Isabelle Giuseppe (wife of one of the founding Italian brothers) who reportedly saved the winery during Prohibition by hiding a large stash of their wines behind fake walls. She later invented California’s first tasting room.

Freemark Abbey has had sightings of Josephine Marlin Tychson, who had the winery built in 1886 and was known to be California’s first woman winemaker.

At Charles Krug, “ A lady in white” paces the Redwood Cellars which were built in the 1870’s,according to guests and employees.

If these ghost stories aren’t enough to scare you, we’ve got some amazing wines and spooky labels on the shelves for your Halloween adventures. Here are a few.

Armida Winery Dry Creek- makers of Poizin complete with a red skull and cross bones for their label, the wine is “to die for” an inky black Zinfandel with seductive blackberry, plum and smoky oak aromas. We give it three bones.

The Owl and the Dust Devil A lovely Malbec blended with a hint of Cabernet Sauvignon, Cabernet Franc and Petite Verdot was inspired by the watchful eyes of the Lechuza Owls that protect the vineyards at Finca Decero in Mendoza, Argentina. In a normally tranquil environment, the Remolinos, or whirlwinds can arise, and the Owls take flight in chase, until the mysterious Remolinos disappear into thin air. The wine is aged in small French oak barrels. Deep and concentrated dark fruit with hints of herbs, and a vanilla finish. There is a virtual showcase of the happening between the Owl and the Dust Devil on their website- quite a phenomenon. We give it two bones.

Ghostrunner “Ungrafted Red” is a Lodi appellation blend that includes Zinfandel, and Petite Sirah. Rich mixed berries and black cherry preserves with hints of spice, black peppercorn and a touch of bacon, we give it two bones, and the name says it all!

Minister of the Vinterior Cabernet Sauvignon boasts a creepy skull label surrounded by colorful flowers. The winemaking pair negotiants pull grapes from some of California’s most respected vineyard sites to create this devilishly good Cab. The nose is red currants and blackberries and hints of pipe smoke, while the palate is black cherry and espresso with a lingering vanilla finish. We love this fun little wine team who love to jest. We give it three bones.

Orwin Swift Palermo Cabernet Sauvignon (with the caped skeleton on the label) is iconic for its label as well as the juice in the bottle. Creepy and cryptic, the wine expresses a classic left bank Bordeaux style nose with ripe cassis, blackberry and assorted blue fruits. The bright finish rounds out with a lingering touch of orange peel. We give it three bones.

Stop by and we will gladly show you around the not so haunted aisles! Don’t be afraid, just come on in and explore the many ghouls and goblins that await for your Halloween pleasure. See you soon!

By CRBrown

The man, the myth, the legend! Joseph Carr came from humble beginnings and is arguably building an empire of quality brands- his own namesake wines, and a line of Josh Cellars wines inspired by his hard-working father, to a new collaboration inspired by his grit as a wrestler in school, later turned dancer!

Joe Carr likes to mention he wasn’t born into a winemaking family, he didn’t even taste wine until he was 18 years old! His roots began in rural Upstate New York in the restaurant industry, from busboy, server, bar tender to Sommelier. Joe then turned to the distributor world where he became an executive, working with suppliers and experiencing some of the best wines all over the globe.

Before he went off to college, Joe hitchhiked his way across the country and experienced his first wine tasting in the Napa area. It was love at first taste and he didn’t forget it. He attended a State University of New York College on a wrestling scholarship. However, the school cut the wrestling program shortly after he began (Joe was planning on becoming a gym teacher) so he had to switch his major. He decided to study Fine Arts (and yes, did Modern Dance and Ballet). Needing to pay for that Fine Arts degree, he got a job as a bus boy at a local fine dining restaurant. The manager took Joe under his wing, and a fine wine ambassador was born. Twenty years later, Joseph Carr was back in Napa, California. In 2004 Joe and his wife Dee decided to work with the many associates they had met over the years in the industry, including his longtime associate, winemaker Tom Larson, and started making Cabernet Sauvignon. The wine was so successful a second tier of wines was created as an homage to Joe’s father, Josh. His Dad was a lumber mill worker and Joe, and his twin sister grew up without a lot. Josh wines are dedicated to his family’s blue-collar history, offering quality and affordability. Joe says, “The values my dad instilled in me are reflected in every bottle of Josh Cellars that we painstakingly make”. Just 15 years ago, Joe was selling his wines out of the back of his car. In 2021 the Josh tier of his wines became so popular and successful he was named Wine Enthusiast Magazine’s American Winery of the Year. Joe’s wines are crafted with his love of Bordeaux and Burgundy influences, but remain uniquely California.

It hasn’t been all sunshine and wine and roses for the Carr family though. In 2018 Joe lost his wife and partner after a 15-month battle with brain cancer. Deirdre Carr was the President of the company, and she was behind many things, including his expansion. Joseph Carr started out with just one wine, a Napa Cabernet, and Dee liked Burgundy and pleaded with him to make a Chardonnay. He joked with his friend Tom, “Can you help me a make a Chardonnay so I can get my wife off my back!” Turns out, it was wildly successful, and Dee would say “You should have listened to the president of the company in the first place”. Joe lives in Cape Cod with his Pit Bull rescue, Molly, when he is not in Napa. He tirelessly gives back to the community, firefighters, veterans, and brain cancer research, among others. In 2005 Joe sold 1200 cases of wine. Today his labels top 2 million in sales and new wine is coming! Stay tuned for Force & Grace, from the wrestler to the dancer. For now, let’s look at what we have on feature here at Ed’s Fine Wines.

Josh Cellars North Coast Reserve Chardonnay Sourced mostly from Sonoma and Lake Counties in the North Coast American Viticultural Area, this Chardonnay is elegant, crisp, and well balanced. Bright citrus, lemon, and peach on the nose, with a lingering vanilla finish. We give it two bones.

Josh Cellars North Coast Reserve Cabernet Sauvignon Fruit forward and well balanced with flavors of rich dark cherries, mocha, and toasted hazelnuts. We give it three bones.

Josh Cellars Reserve Buttery Chardonnay Juicy ripe fruit on the nose with marshmallow and crème brulee’ tease the palate, hints of butterscotch on the finish. We give it two bones.

Josh Cellars Bourbon Barrel Aged Cabernet Sauvignon The award-winning Josh Cellars Cabernet Sauvignon is aged for two months in rustic bourbon barrels, imparting notes of cedar and caramel with a touch of bourbon hint on the finish. We give it two bones.

Josh Cellars Reserve Paso Robles Cabernet Sauvignon Cool morning fog and intense midday sun abound in the AVA of Paso Robles. Aromas of red fruits are backed by powerful scents of black peppercorn. The wine features flavors of raspberry, coffee, and vanilla with bold tannins at the finish, three bones for Paso!

Stop by or call in and we will help you choose one of the many wonderful wines from Joesph Carr.

If you remember the movie Sideways, you know the greatest irony of the movie was at the end, Miles drank a beautiful French Merlot. Throughout the entire story, one of the main characters’ themes was hating the varietal, and touting the virtues of Pinot Noir, instead. The cultural change that this one movie made on the wine industry had ripple effects for decades. This is a fine example of how powerful Hollywood is. History books have already been written describing, based on the success of a movie with a silly story, that thousands of Merlot grape vines were ripped up throughout California (and consequently, the temperamental and higher priced Pinot Noir grape became forever more popular). Sideways became an historic wine industry movie.

Merlot, an original “Right Bank” varietal of Bordeaux – meaning it is most widely grown on the banks of the Dordogne River on the north side. Home to sub regions famous since before the 1855 French Classification- only Saint Emillion is a “classified growth” since 1955. The other sub regions include Blaye, Cotes de Bourg, Fronsac, Graves de Vayres, and Lalande de Pomerol. Look for these regions on a label to find a French Merlot based wine. Limestone and clay dominate the soil of the Right Bank, where Merlot thrives on the extra moisture held by the clay soil. The wines are smooth and supple in their youth with up front raspberry, black cherry, blueberry, blackberry, spice, chocolate and herbal notes. Right Bank wines show lower acid and tannins than those of Cabernet based wines just a stone’s throw away in the Left Bank.

Here in the US Cabernet is king, and Merlot faced a battle after the “Sideways Effect”, though prices were falling prior to the release of the movie in October of 2004, as growers had somewhat over produced the varietal. Today, nearly 20 years later, Merlot is generating a comeback, with the USDA reporting increased plantings and prices of the varietal. France still accounts for the majority of Merlot production, followed by Italy, then the US, Spain and Chile.

Speaking of Chile- a “fun fact” about Merlot was the case of mistaken identity! The grape was believed to have flourished from the 1970’s to the 1990’s. Post Phylloxera plantings were confused in many vineyards. The Merlot was ripening differently and had a distinctly different flavor than Merlot grown elsewhere. Alas, a French researcher in 1994 discovered Carmenere grapes growing in a vineyard marked Merlot, which DNA sampling later confirmed. Carmenere (another approved Bordeaux original varietal) had been thought to be extinct in Chile, when it was indeed being marketed as Merlot. Today Merlot is doing well in Chile, along with Carmenere. Here a few great bottles of Merlot you can find at Ed’s.

Mate’ Mantus Merlot Tuscany This 100% Merlot spends 18 months in French oak barrels. A Roman vineyard over 2,000 years ago, the Mate family settled in this village near Montalcino in 1990. Ferenc Mate is an international best-selling author and his wife, Candace, a painter. They fulfilled their dream of renovating an ancient abandon farm in the hills of Tuscany where their neighbors are the famous Gaja wine making family. The mineral and white stone of the terroir show through in the finish with soft acidity, plush fruit, black cherry and velvety tannins. Production is limited with about 4,000 cases made. We give it three bones.

Meeker Merlot Handprint, Alexander Valley, CA Charles and Molly Meeker bought their first vineyard at the end of West Dry Creek Road in Sonoma in 1977. In 1984 with Charles as a part time winemaker, Meeker produced some well-regarded wines. In the meantime, Charlie’s career as a Hollywood executive took off, and they hired a full-time winemaker while he was running Metro Goldwyn Mayer. By 1999 Charlie had returned to Sonoma full time and the winery expanded. Today, Charlie’s son Lucas has assumed the role, as Charlie passed away in 2021. The winery is still family run and produces several varietals. This 100% Merlot sourced from both Dry Creek and Alexander Valley regions offers a well-balanced and elegant nose of cherry pie, with a deep core structure of blackberry and red earth, toasted vanilla bean and a long finish. The package is beautiful as well with the artist painted handprint. We give it two bones.

La Playa Estate Merlot Chile The Estate operates in Valle Central of Chile, with property in many of the country’s growing regions. La Playa offers some incredible value wines with a heavy commitment to the land. This Merlot is cheerful and boasts great dark cherry and rich blueberry flavors, with hints of vanilla and oak. The estate wines are certified Vegan and 1% of sales goes to help with Coastal Water resources. The winery uses no chemical weed control, and only uses native yeasts and no GMO’s. They use cover crops and recycled organic matter and have been estate grown and bottled since 1980. We give this Merlot two bones.

Chateau Yon St Emillion In the heart of Libournais district lies St Emillion, this vineyard overlooks an iconic Romanesque Church and 13th Century Tower. Sustainable in practice since 2011, the estate is flanked by limestone vineyards. An appealing nose aromatic of pepper and black cherry. 90% Merlot with 10% Cabernet Franc aged in French oak for 12 to 14 months. We give it two bones.

Whether Merlot from Europe, the US or any wine growing area of the New World, today’s Merlot is very different than that of 20 or 30 years ago. We hope you’ll come by and check out the Global selection of this no longer estranged varietal. If Cab is reigning King, Merlot is surely the Queen.

By CRBrown

Regenerative farming is a practice that is becoming more popular in vineyards and winery properties. Before you can be “regenerative” you must first be “Certified Organic”. Produce can be called organic if it is certified to have grown on soil that had no prohibited substances applied for three years prior to harvest, by a third party inspector. USDA certified foods are grown and processed according to federal guidelines addressing soil quality, animal raising practices, pest and weed control, and additives. Organic producers rely on natural substances, physical, mechanical and biological based farming methods. Traditionally European winemakers have been following the guidelines of their ancestors for centuries; making wines with very little intervention, including that of fertilizers, pesticides and other additives. However, most of these wineries have not gone so far as to pay their government to come in and inspect them and make sure they are following the guidelines (though that movement is changing as public demand calls for such labeling). Therefore they are not considered certified, they are simply using organic practices.

Before wine can be sold (and labeled) as organic, both the growing of the grapes and their conversion to wine must be certified. All the grapes must be grown without synthetic fertilizers, fungicides and herbicides, and in a manner that protects the environment and soil.

The legal definition of “organic wine” does vary from country to country, with the main difference being the use of preservatives such as sulfur dioxide, or SO2, sulfites during the winemaking process, and certain yeast strains. In the US if a wine is labeled “made with certified organic grapes” it can still contain up to 100 ppm of sulfites or use nonnative yeast. Traditional wine can use anywhere from 250 to 400 parts per million of sulfites. The use of added sulfites is a hot debate within the organic winemaking community. Organic certification also does not guarantee the use of renewable energy, responsible water use, or environmentally sustainable packaging.

Regenerative agriculture is a conservation and rehabilitation approach to the farming system, focusing on regenerating the topsoil, increasing bio diversity, and improving the water cycle. Wineries use composting and cover crops in an attempt to armor the earth, increasing soil health.

Sustainable agriculture is a practice defined by the US Code as an integrated system of practices having a site-specific application that will, over the long term, satisfy human food and fiber needs. Environmental conservation, reduced water consumption, and a self-supporting system of productivity and usefulness to maintain and improve soil fertility. You will often see SIP Certified (Sustainable In Practice) on a wine label.

While Natural wine and natural farm practices do not use any “approved” substances, neither chemical nor organic fertilizers are added to the soil, there is no official or regulated definition of “natural wine”. The natural movement in winemaking stems from a group of growers and farmers using simple, traditional methods (as our European forefathers mentioned earlier). Natural wines are often produced using no pesticides, herbicides, chemical additives and few to no, or only native sulfur and yeast.

Biodynamic farming principals as they pertain to winemaking, involve using a similar concept to above, however all components of the vineyard are considered one solid organism where the eco system of the farm functions as sustainable, using natural materials, soils and composts and no chemicals. Austrian philosopher Rudolf Steiner started the idea of biodynamics in the 1920’s- predating organics, based on the lunar calendar and astrological influences. There are root days, flower days, fruit days and leaf days, as well as the famous Cow Horn. It is believed that to bury a cow horn near the end of a vineyard site row will stimulate microbial soil, regulate PH, and dissolve minerals while stimulating seed germination.

All of these principles are unique yet still similar in their goal of maintaining and sustaining the vineyard land. Do any of them taste “different”. There is no straight answer. Natural wines will always taste slightly different than “regular wine” as most every day wine is made with genetically modified yeast strains whether it is used to correct the color, or balance a slightly off flavor. Sulfites are the number one preservative of wine, keeping fruit flavors fresh. Sulfites release sulfur dioxide gas, which is an active component in preservation of many foods, drinks and medications. Everything from baked goods to canned foods, dried fruits and soups and condiments carry trace amounts of sulfites. Winemakers are scientists and chemists before they are artists. The following wines are some of our favorites utilizing the above practices here at Ed’s.

Hedges CMS Sauvignon Blanc Columbia Valley, WA

Hedges Family is certified both Biodynamic and Organic with their famous Red Mountain AVA (American Viticultural Area) in Washington State. The CMS stands for Chardonnay, Marsanne and Sauvignon Blanc, and the blend, though mostly Sauvignon Blanc, offers aromas of grapefruit, lemon zest and baked apples, with bright citrus flavors and touch of herbaceousness. We give it two bones.

Lamura Grillo Sicilia DOCG

Completely organic with vineyards resting on the coast of Sicily in the Valley de Bellice, a hilly land where the air is filled with the scents of the Mediterranean Sea. These lovely white grapes are hand harvested and soft pressed before aging on the lees. Crisp refreshing citrus notes and hints of salinity, perfect with fresh seafood. We give it two bones.

Montinore Pinot Noir “Red Cap” Willamette Valley, OR

Montinore uses insect-promoting and nutrient infusing cover crops, and aligns with regenerative farming practices. Horn Manure 500 – where the cow horn is packed with cow manure and buried near the vineyards for 6 to 8 months, imparts a rich soil characteristic. This Pinot Noir expresses the beautiful terroir that is the Willamette Valley; red fruit, ripe currant, soft white pepper and a touch of leather. We give it three bones.

Benziger Sonoma County Cabernet Sauvignon

Mike and Mary Benziger have been farming on Sonoma Mountain for over 30 years. They introduced biodynamic and organic farming practices to their land in the mid 1990’s. All of Benziger’s production facilities are certified sustainable and organic with the CSWA – California Sustainable Winegrowing Alliance. This Cab shows charred oak aromas and flavors with black fruit notes and spicy peppercorn. We give it three bones.

Castoro Reserve Petite Sirah Paso Robles, CA

This wine is from CCOF – Certified Organic Blind Faith Vineyard that is nestled on the east side of the Paso Robles AVA and the Estrella District Vineyards. Established in 1983 with the goal of producing world class wines, the winery production has grown from just a few barrels back then to over 40,000 cases today. 100% Petite Sirah, dry fermented to small American oak barrels, the wine shows big bold fruit, but balance with firm tannins and hints of blackberry, pepper and black tea. We give it two bones.

Breaking Bread Zinfandel by Kokomo CA

Old Heritage vines that have been in the ground for over a hundred years, are dry farmed to express the essence of American Zinfandel, using Carbonic Maceration, whole cluster fermentation and no chemical yeasts or additives. The winery is committed to the Natural Wine movement. This Dry Creek Valley Zin is lower in alcohol, well balanced and fruit forward. Fig and plum, blackberry and a touch of spice. Enjoy slightly chilled, we give it two bones.

Winemaking is at the total discretion of the winemaker and their team, it is subjective and there are thousands of choices for the connoisseur. Come see us or give us a call or order on line and we can help you select.

By Carolyn R Brow