Category: Cabernet Sauvignon

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Grieve Family Winery Double Eagle

The Grieve Family Winery is located in a secure and undisclosed location in Napa Valley.  It is not open to the public, and tastings are offered exclusively to wine club members by appointment only. Remarkably, there is no access from Napa Valley itself; the rare visitor must navigate a long, winding dead-end road that begins in Sonoma Valley. The following dossier is the information that agents Mulder and Scully have been able to assemble so far about the operation.

Sonoma / Napa County line in Lovall Valley
Photo: Kelly Mitchell

“Although the exact location of Grieve Family Winery remains a mystery, we have determined that it is located north of Carneros in the Mayacama Mountains in a unique hilltop bowl-like depression called Lovall Valley. An area rich in history and steeped in myth, local lore has it that the name “Lovall” (pronounced “love-all”) originates from a high-class brothel that once existed in this secluded part of the wine country. And during Prohibition, valley bootleggers are said to have run their contraband from here to San Francisco.

“Lovall hosts one of the coldest growing areas in Napa, much like the Sonoma Coast. The cold air and fog from nearby San Pablo Bay settle in from early evening through midday, remaining longer than in any other area in Napa. The soils are a mix of volcanic and sedentary.  A shallow but nutrient-rich top layer is predominately Perkins gravelly loam, with compacted volcanic discharge beneath which causes the vines to struggle.

David and Kathleen Grieve

“As is often the case with the current generation of Northern California winery owners and winemakers, David Grieve first had a different, successful career; in this instance, he was a commercial real estate developer in San Francisco (and still maintains a similar business in Sonoma). But, in 2002 Grieve and his wife Kathleen decided to leave city life behind to settle in the bucolic Wine Country of Napa, and purchased a home on 10 acres in Lovall Valley, next door to a small Sauvignon Blanc vineyard.  In 2004, they purchased the adjacent vineyard property as well.

“Both David and Kathleen were long-time avid wine enthusiasts, but neither had much experience with Sauvignon Blanc.  Once they owned property plated to the grape however, they studied up on the varietal and sampled Sauvignon Blancs from different producers to determine the kinds they liked best. Grieve began touring the surrounding countryside to explore the vines growing nearby, and soon discovered that the Lovall Valley offered unique circumstances for growing these grapes.

“Soon, the Grieves took an even deeper dive and started producing a small quantity of wine from each year’s harvest.  They sold the remainder of the crop to select, high-quality wine producers in the area.  But all of this changed in 2008, when Grieve was introduced to wine-industry veteran and chef Vance Rose at a pop-up 12-course “underground” dinner that Rose would occasionally host. Not long after meeting, the two began making wine under the Grieve Family label, completing a total of eight vintages together, and in the process turning what had been a hobby into a genuine boutique winery.

““In addition to producing wine, David is also an avid golfer.  In fact, the Grieves had a fairway and putting green installed right next to the vineyard.    They christened their inaugural releases as “Double Eagle.”  In golf, the double eagle shot, also known as an albatross, is as rare as a hole-in-one, and the idea was to imply that the wine was just as exclusive.

Photo: Sofia Englund / Sonoma Magazine

Philippe Melka

“The current winemaker at Grieve is  Bordeaux native Philippe Melka.  He is a self-described “soil nerd,” who has always been intrigued by the intricacies and demands of the land. He originally pursued a degree in geology at the University of Bordeaux. However, a winemaking class during his final year pivoted him into a life in the wine world. He learned the craft of winemaking at such prestigious estates as Château Haut Brion, Petrus, Dominus, Silver Oak, and his own Melka Wines. The Grieves were interested in pursuing the potential of their remote vineyard and Melka was interested in working for the first time with Lovall Valley fruit. In 2018,  Melka, along with his Atelier Melka partner, Maayan Koschitzky, took over winemaking for Grieve Family Winery

Grieve Family Estate Vineyard

“The Grieve’s Lovall Valley estate vineyard is organically and sustainably farmed. Due to the site’s unusually cool climate, harvests run at least two weeks behind other Napa Valley Sauvignon Blanc vineyards, intensifying flavors by virtue of the prolonged hang-time. Harvest is done block by block, with the goal of  ensuring recognizable sense-of-place flavors in the final wine.”

Grieve Family Winery Double Eagle Sauvignon Blanc 2018

When it’s time to select a white wine for dinner, I usually first search for a Chardonnay in the basement refrigerator.  If none is available, I’ll go for a Savignon Blanc, and failing that, a Pinot Grigio/Gris.   Both of the latter are often reliable but unassuming options.


Photo: Wilson Daniels

The Grieve Double Eagle Sauvignon Blanc demands attention though.   The bottle features a front label made from rather extravagant foil-stamped genuine leather, I assume to invoke an association with old-school leather golf bags. The fruit was sourced from the Grieve estate vineyard, and saw fermentation in a concrete egg* and sur lie aging.  It pours a pale yellow, opening with mild aromas of tropical fruit.  There is also an expected vegetal undernote, in this case green bell peppers rather than grass, which I’m not a fan of in any Sauvignon Blanc.  The tropical fruit and a bit of lemon zest continue on the palate, which also features a soft, round mouthfeel.  There is snappy acidity at the lingering end.  Grieve produced 442 cases.   ABV is 14.2%.

Grieve Family Winery Double Eagle Red Wine 2018**

This blend of 91% Cabernet Sauvignon and 9% Merlot was sourced from vineyards in Oakville and St. Helena. Like the Sauvingon Blanc, the front label is leather. The bottle is sealed with black wax. Although this makes for a nice presentation, the wax was quite hard. So much so that trying to get it off broke the foil cutter on my admittedly cheap waiter’s corkscrew. I had to use my kitchen torch to melt off enough of the wax to get at the cork so I could pull it. Ahem.

Once open, it pours an opaque dark purple in the glass. The nose is mostly dark stone fruit, with vanilla and spice from the 18 months it saw in French oak, of which 67% was new. This carries on to the palate, especially plum, plus a lush mouthfeel and a hint of earth. It’s all supported by nicely balanced acidity and grippy tannins.  The whole show wraps up with a long finish.  661 cases were made.  ABV is 14.6%.

grievewinery.com/

*  Concrete is very good for controlling the amount of oxygen a fermenting wine sees, without adding vanilla oak flavors like a barrel would.  It can also give the acidity in the wine a polished feel, from the minerals present in the concrete.  Finally, some believe that stirring the lees in a vortex during fermentation results in richness and a full mouthfeel.  It certainly did in this selection.

The Grieve Sauvignon Blanc derives from two vine varieties: a French clone vine and a California “clone 3” vine, sometimes known as “the lost clone.”  (97% of California Sauvignon Blancs derive from clone 2; clone 3 vines are rare.)

**A note about wine marketing:  These Grieves are high-end wines, especially the Double Eagle Red.  In keeping with that, it features that hard-to-open wax seal and leather label.  And, this selection is guilty of Bloated Bottle Syndrome, which I’m calling out for bottles that weigh more than the wine they contain. The web site of nearly every winery will usually include a mention of the operation’s dedication to “sustainability” and “stewardship.”  Unfortunately, this often seems only to extend to the property itself.  Many “premium” wines like this one come in heavier bottles to allegedly denote quality.  This one weighs in at a hefty 1007 grams. (As an example of a more typical bottle, Estancia Cabernet’s comes in at 494 grams.) That’s a lot of extra weight to be shipping around the country.  By comparison, the wine inside, as always, only weighs 750 grams.   Even sparkling wine bottles often weigh less than this one, and those are made to withstand high internal pressure.  Unfortunately, this sort of “bottle-weight marketing” is becoming more common, especially at higher price points. But there are other ways to denote quality without weight: unusual label designs, foils, wax dipping, etc.

Plastic bottles have a lower environmental impact than glass, 20% to 40% less, in fact. And, bag-in-box packages are even less than plastic bottles. (Unfortunately, current bag technology will only keep unopened wine fresh for about a year, so they are only suitable for wines to be consumed upon release from the winery; that’s about 90% of all wine sold though.)

The carbon footprint of global winemaking and global wine consumption is nothing to scoff at. The latter, which requires cases of wine be shipped around the world, imprints a deep carbon footprint. Because wine is so region-specific, and only so many regions can create drinkable bottles, ground and air transportation is responsible for nearly all of the wine industry’s CO2 emissions.

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Brutocao Cabernet Sauvignon Vertical

Here at Winervana, I use this disclaimer, “Although you will see vintage dates throughout Winervana, I don’t put too much importance on them. Major producers these days strive for a consistent style, year after year, and largely succeed. For instance, when shopping for a particular wine, if you have a choice between a current release and one that’s a few years old, there will certainly be differences in price and the character of the wine. But upon release, those two examples of the same wine are likely to be quite similar.”

To test that position, I acquired a “vertical” of three Brutocao Cabernet Sauvignons.  A vertical tasting is simply the same wine from different vintages.  These three selections were indeed quite similar.  Sourced from Brutocoa’s estate vineyards in Mendocino county, they all were aged 18 months in oak, 50% French and 50% American, and all have an ABV of 14.5% and .69% acidity.

These wines are a deep garnet in the glass.  Surprising for Cabernet Sauvignon, they are semi-transparent rather than opaque.  They start, predictably, with aromas of dark fruit, particularly blackberry, with hints of cedar.  Those dark fruits continue on the palate, but these wines are restrained instead of fruit-forward, perhaps to be expected from a producer with a strong Italian heritage.  They have a medium-long finish that features black-tea tannins.

There were subtle differences, however.  Nothing that you would notice tasting the wines weeks or even days apart, but they were there.  The 2015 had the highest levels of perceived acidity (all three were bottled at .69%) and tannins.  Very unforeseen, because the common wisdom is that as a wine ages in the bottle both acidity and tannins become softer, rounder, and more balanced.  Go figure.  The 2016 was the most integrated of these selections, with well-balanced acidity and tannins, both less demanding of attention than in the 2015.  Finally, the 2017 fell between the other two, with slightly more acidity but softer tannins than the 2016.

You can read more about Brutocao here: https://winervana.com/brutocao-cellars/

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Lachini Vineyards

Proprietor Ron Lachini’s family hails from the Tuscan town of Lucca.  At some point, his grandfather immigrated to the United States, settling in the large Italian community of San Francisco’s North Beach.  He started making wine with his father and grandfather in their garages as a child.

He and his wife Marianne both attended U.C. Davis, where they were exposed to the world of viticulture and enology.  Travels to some of the world’s esteemed wine regions and wineries cemented their love and collection of fine wines.  After college, Ron began a career in the financial industry in 1997, which he pursued until 2008.  Nearly simultaneously, in 1998, he and Marianne purchased a 45-acre property in Newberg, Oregon, approximately 30 miles southwest of Portland, with the intention of eventually owning a winery.  After clearing and natural site preparation, in June of 1999 they planted their first five acres of Pinot Noir. In the following seven years, additional blocks were planted that now entail just over 30.5 acres of Pinot Noir plus an additional one and a half acres of Chardonnay.  This land is now the Lachini Estate Vineyard.

In 2001, the dream of a winery was finally realized when Lachini Vineyards began producing limited single-vineyard Pinot Noirs.  They do not believe in recipes, and believe that true artisanal winemaking is based on intuition, sensitivity, and passion. They use ‘old world’ methods in concert with small yields, gentle handling, attentive sorting, native yeasts, and fastidious blending.

Sustainability and Biodynamics

The Lachinis are committed to a caring stewardship of the land, believing that great wine is born in the vineyard.  Their philosophy is “Respect the land and treat it well for generations to come.” Farming is done by hand using sustainable agriculture and organic practices. Sustainable viticulture not only protects and renews soil fertility,  but also minimizes adverse impacts on natural biological cycles. Prior to transitioning to Biodynamic farming practices in 2008, the vineyard was L.I.V.E. certified annually.  Farming activities are aligned with the Stella Natura biodynamic planting calendar.  The grape vines are joined by lavender, olive trees, and native plants for diversity. A local beekeeper, Ryan Bringal, maintains up to ten hives on the property. Lachini shared, “Our emphasis is on the meticulous management of each vine through biodynamic farming, while combining state of the art winemaking and old world technique to handcraft wines of complexity, grace, and profoundness – each one, we believe, a reflection of its soul and unique place.”

The Vineyards

Lachini Estate Vineyard

The south-facing gently-sloped estate vineyard is located in the Chehalem Mountains AVA in Oregon’s northern Willamette Valley.   It is in a transition zone between the forests above to the ravines and open plains of the valley below.  On summer and fall evenings, the Coastal range funnels in its cool marine air, which settles along the valley floor as a dense fog.  The  vineyard is comprised of Willakenzie series soils-ranging from 18 to 48 inches in depth. Shallow, fine-silt loam sits over sedimentary rock. This soil’s lower water capacity forces each vine to compete and develop deep root systems.  The vineyard is treated as a unified entity, emphasizing the interrelationship of soils, plants, and animals as integrated self-nourishing systems.

La Cruz Vineyard

Keller Estates began planting the La Cruz (The Cross) Vineyard in 1989. Lachini began sourcing fruit from La Cruz in 2010 with the goal of  producing a Sonoma Coast Pinot Noir.  The vineyard is located  on a knoll overlooking the Petaluma Gap in northern California. It receives cool morning air from the nearby San Francisco Bay to the south, and from the coastal range bordering Bodega Bay directly to the West.  The soils are multi-layered, mineral-ladened clays with a volcanic subsoil that were once San Pablo Bay sea beds.

The Winemakers

Matthieu Gille: Consulting Winemaker

Gille was born in Burgundy’s Nuits St Georges, where his family has been making wine at their estate since the 16th century.  After completing his degree in Estate Management in Beaune, Gille’s love of Pinot Noir, biodynamic viticulture practices, and regional differences motivated him to explore other wine-making regions.  He arrived at  the International Pinot Noir Celebration in McMinnville, Oregon in 2013, where he fell in love with the area.  He began partnering with Lachini in 2014, and he still supervises the winemaking of his family’s estate as well.

Liz Kelly-Campanale: Winemaker

Santa Barbara native Liz Kelly-Campanale joined Lachini as winemaker in 2019.  She has a winemaking degree from the Northwest Wine Studies Center and a BA from Whitman College, followed by nearly a decade of winemaking experience in the Willamette Valley; her most recent previous position was  assistant winemaker for Edgefield Winery.

Ernesto Mendoza: Vineyard Manager

Mendoza came on board in 2018, and brings a wealth of experience spanning over 18 growing seasons in the Willamette Valley. Prior to Lachini, he was with Advanced Vineyard Systems vineyard management company.  He is committed to biodynamic farming practices, and continues to strive for a deeper understanding of long-term stewardship of farmlands and all facets of farm management.

The Wines

Lachini Family Estate Pinot Noir 2018

This wine was sourced from three blocs of the Lachini’s estate vineyard.  Fermentation  was primarily with native yeasts.  It saw 18 months in French oak, 25% new.   It is dark purple, transparent on the edges but nearly opaque in the center.  The nose offers up blackberry and cherry.  These continue as you taste, plus some racy acidity expressed as cranberry.  There are plenty of big, black-tea tannins, and the round, full mouthfeel lingers for quite a while.  1543 cases were made.  ABV is 14%.

Lachini Vineyards La Cruz Pinot Noir 2019

The fruit this wine traveled all the way from the La Cruz Vineyard in a refrigerated truck.  Lachini’s seventh vintage of this 100% Pinot, it saw 14 months in French oak, 50% of which was new.  It is a medium-transparent purple, with just a hint of cloudiness as it was neither fined nor filtered.  My bottle had a bit of sediment, so I recommend decanting.  There is a full aromatic nose, primarily dark cherries.  These continue on the finely textured palate, aided and abetted by raspberries and red currants.  The nice acidity and soft tannins are in excellent balance.   A mere 96 cases were made.  ABV is 14.2%.

Lachini Vineyards Cuvée Giselle 2018

The fruit for Giselle was drawn from three blocks in Lachini’s estate vineyard. It was aged for fourteen months in roughly 50% new French oak prior to bottling.  It is transparent dark purple in the glass.  This wine features a nose of cherry, raspberry, and vanilla.  It is brooding on the rich palate, with flavors of dark fruit, especially sour cherry and more raspberry. (I know. “Brooding” is the kind of adjective you might expect to see in a pretentious wine review, but it is truly an apt descriptor here.)  The energetic acidity and structured tannins are in very good balance.   Lachini made 147 cases.  ABV is 14.3%.

The Grape Republic Pinot Noir 2017

The Grape Republic is Lachini’s relatively new “value” label, with higher production quantities and lower per-bottle costs.  2017 is the fourth vintage of this wine.   The fruit is sourced from the estate vineyard and other selected vineyards within the Willamette Valley.

A worthy addition to the Lachini lineup, this 100% Pinot Noir is a transparent brick red.  It starts with full aromas of plum and cherry.  The bright palate is reminiscent of cherry cola, with hints of raspberry as well.  Although it is completely still, with no effervescence, it has a tingly acidity backed up by silky tannins.   1247 cases were made.  ABV is 13.9%.

Lachini Vineyards Al di La Chardonnay 2018

Al di La translates as “beyond the beyond.”  It was also sourced from Lachini’s estate vineyard.  It was fermented with natural yeast for 11 months in French oak puncheons, a concrete egg, and just a bit in stainless steel.  (A puncheon is equivalent to three regular barrels.  Egg-shaped fermenters, also known as “kvevri” or “qvevri,“ have been around for thousands of years, but are enjoying a renewed popularity among winemakers.)  Bâtonnage and sur lie aging was employed.

This 100% Chardonnay pours a pale yellow with an hint of pink on the edges.  I have no idea where that would come from in a white grape.  The aroma on the delicate nose is predominantly peach with a bit of honey.  Peaches continue on the palate, backed up by pears, honeydew, and a sneaky grapefruit-like acidity.  136 6-bottle cases were produced.  ABV is 13.8%.

Lachini Vineyards La Bestia Cabernet Sauvignon 2017

La Bestia is Italian for “The Beast.”  A blend of 83% Cabernet Sauvignon and 17% Cabernet Franc, this wine saw 22 months in barrel, 75% new and 25% once-used French and American oak.  It is dark purple, and opens with subtle aromas of mint and cassis, plus plenty of jammy dark fruits.  These continue on the rich mouthfeel, especially figs, black plums, dates, and raspberries.  It is all supported by grippy tannins and good acidity.  296 cases were produced.  ABV is 14.9%

www.lachinivineyards.com/

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Lobo Wines

Yet another white-collar professional turned winery owner, Randy Wulff was an attorney for 20 years. After graduating from the Honors College at the University of Oregon and Hastings College of the Law, he worked as a successful trial lawyer and mediator at a law firm in  San Francisco. “Even when I was one of the chief mediators during the World Trade Center property damage claims hearings arising from the tragedy of 9/11 that lasted for more than two and a half years, my wife Krys and I had always dreamed of being in the wine business,” Wulff reminisced.

Krys Wulff got her undergraduate degree at the University of San Francisco, and a Masters at Mills College in Oakland, California. She worked as an optical industry consultant for over 25 years while also raising two sons. She has devoted her energies to several philanthropic, educational, and advocacy organizations, including the Piedmont League of Women Voters, the East Bay Junior League, and EdSource, an independent, non-partisan organization that works to engage Californians on key education challenges with the goal of enhancing learning success.

Randy grew up with Krys in California’s Central Valley. “We were high school sweethearts and have been married for over 48 years,” shared Randy. “She is the heart and soul of Lobo Wines, and our success is directly related to her efforts. I can’t think of anything better than sharing our success with the person I love the most.”

As is not unusual for well-heeled San Francisco residents, the Wulffs eventually purchased a second home, in Napa Valley. “We were living in the East Bay and Napa Valley was only an hour’s drive away. Whenever we arrived there, it was like living in another world,” Randy recalled. They soon planted Chardonnay on the property, which is located in the Oak Knoll district. “When the first usable fruit came in, we sold the grapes to Randy Lewis, and he produced a wine that notched incredibly high scores. I thought to myself, this is easy, and we decided to really delve into the wine industry.”

Continuing to expand their efforts as grape growers, a few years later the Wulffs acquired a much larger vineyard about a mile from the first one, where they made substantial improvements to drainage and vine care. In 2007, they acquired a 42-acre property on Atlas Peak, on the eastern ridge of the Napa Valley. With that commitment, the couple established a winery of their own that same year, naming it Lobo Wines. Lobo is Spanish for ‘wolf,’ a play on their last name, of course. The first vintage yielded just 25 cases, but production has gradually increased to around 1,500 cases.

“We want to grow Lobo Wines carefully,” Randy explained. “Our goal is probably around 5,000 cases, and we want everything to be home grown. At this point, we crush some 100 tons of fruit, but we sell around 70 percent to other wineries. Over time, we will sell less and produce more.”

Sadly, the horrendous Atlas Peak fire of 2017 devastated the Lobo winery and the Wulffs’ home site. Undeterred, they immediately set about to rebuild the winery and residence, a project that is ongoing.

The Winemakers

Victoria Coleman
Coleman, a Seattle native, began her winemaking apprenticeship at Stag’s Leap Wine Cellars as a production assistant in 1998. While there, she enrolled in a winemaking class at Napa Valley College. As part of that course, she crushed a small amount of Cabernet Sauvignon in a drum with her feet in the time-honored manner. The experience of hands-on winemaking fueled her desire to learn everything she could about it.

She began working with Mario Bazán at Bazán Cellars in 2004 as the winery’s founding winemaker. To further her formal education, she enrolled at the University of California, Davis, (incubator for thousands of winemakers) in the fall of 2006 and graduated in June 2008. She was exposed to classic, Old World winemaking immediately thereafter while working alongside Erick Tourbier at Chateau Mouton Rothschild in Bordeaux. Starting in January 2010, she gained further international experience as winemaker at Jade Valley Winery near Xian, China. She returned to Napa Valley in 2015 and began work at Lobo Wines, where her products include both the Napa Valley and Atlas Peak Cabernet Sauvignon, Pinot Noir, and a proprietary blend of Cabernet Sauvignon and Syrah named “Howl.”

Randy Lewis
Lewis came to winemaking via a circuitous route. A native of Atlanta, Georgia, he was a race car driver for more than two decades, first as a Formula Three driver in Europe, where he discovered the wines there and what life as a winemaker could be like. He then raced in America in Formula 5000, Can Am, and finally Indy Cars from 1983 to 1991, competing in five Indy 500s. After retiring as a driver, he helped a friend set up a winery in Napa Valley, and then,
with his wife Debbie, he established his own winery in Napa in 1992.

Lobo Chardonnay 2017

Made by Randy Lewis at Lewis Cellars, this 100% Chardonnay is sourced from fruit grown at  the Lobo Wulff estate vineyard in Oak Knoll.   It is lemon yellow in the glass, and features aromas of lemon, honeysuckle, and melon. The mouthfeel is rich and smooth, and offers flavors of lemon, grapefruit, and more melon.  There is good acidity, restrained oak, and a bit of vanilla on the medium finish.  ABV is 14.7% and 150 cases were produced.

Lobo Atlas Peak Cabernet Sauvignon 2015

This wine, made by Victoria Coleman, was chosen by Great Britain’s Decanter magazine in 2019 as the Top Cabernet Sauvignon in California over 197 other competitors.  It was made from 100% estate grown fruit in the Atlas Peak appellation of Napa Valley, on a rocky, volcanic hillside at 1,350 feet elevation. This is a blend of 98% Cabernet Sauvignon, 1% Merlot,  and 1% Petit Verdot (allegedly for “balance and complexity,” although I can’t imagine how much of that such a small percentage could contribute.)  On the nose, this Cabernet Sauvignon offers aromas of dark fruit and hints of vanilla. There are ripe plum, black currant, and blackberry on the palate.  These harmonize with medium, satiny tannins, nicely integrated acidity, and hint of black tea at the end.  ABV is 14.4%.

lobowines.com

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Maroon Wines Napa Valley Special Reserve Cabernet Sauvignon 2013

Like not a few winery owners of his generation, Paul Maroon came to the industry after a long successful career elsewhere.  Of Lebanese descent, he was born in 1947 in Pennsylvania, where his father owned a produce business.  His first exposure to wine came when he started as a teenager helping his uncle make wine. “It was terrible,” Maroon laughed years later.

Maroon graduated from college back east, and then migrated to California to pursue his MBA.  After that, he started selling medical supplies, including pacemakers. He worked closely with hospitals and doctors, and ultimately started his own company, specializing in new types of medical devices.

In the late 1990s, he felt wine and his ancestral agricultural roots pulling him more strongly than ever, and he moved up from the San Jose Bay area to the Napa Valley.  There he purchased the 37 acres that would become Maroon’s permanent home, in what is now part of the prestigious Coombsville Appellation in the Napa Valley AVA. Today, about 17 acres of this land is planted with Cabernet Sauvignon, which produce Maroon’s estate wines.

For the first ten years, Maroon was a grower only.  He sold his Cabernet Sauvignon grapes to Joseph Phelps, among others, for their famous (and now quite expensive) Insignia blend. During that time, he became friends with Chris Corley, who is the second-generation winemaker for Monticello Winery.  With assistance from Corley, Maroon made about two barrels of wine for himself, and eventually realized the quality that the fruit of his vineyard could achieve as a single-varietal, single-vineyard wine.  He ended the Phelps contract, and the first commercial vintage of 500 cases of Maroon wines was produced in 2009 with Corley as winemaker. His philosophy is to introduce as little winemaking manipulation or intervention as possible from the vineyard to the bottle, and to focus on 100% varietal wines (no blending).

A staunch advocate of the wine industry, Maroon helped form the Save the Family Farms initiative, which aims to preserve Napa Valley’s small family vineyards so they can continue to thrive and be passed on to future generations.  He was also active in the San Francisco Bay Area Chapter of the Knights of the Vine.   Paul Maroon died in late 2019, but his widow Renée is committed to continuing the operation of the winery.

Maroon was a firm believer in terroir-driven wines. “Everyone in the business knows that it is the earth and the combination of drainage and minerals that make the difference,” he was once quoted as saying. “We at Maroon Vineyard are blessed to have everything we need in one particular place.”

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Planted at an altitude of between 200 and 600 feet, Maroon’s estate vineyard in Coombsville is located in a bowl-shaped depression topped by Mt George, an extinct volcano. The grapes benefit from slower and more even ripening due to the location in the southern end of Napa Valley. Here, the fog burns off later in the day and frosts are less likely to occur.  The land is composed of rocky volcanic soil and rich gravely loams, which provide both easy drainage and water access for the vines.  A next-door neighbor was Robert Craig of Robert Craig Winery.  Craig was Maroon’s friend and mentor, and he always insisted that Craig be given a great deal of credit for the successes of Maroon Wines.

Maroon’s total current production hovers around 10,000 cases of primarily Cabernet Sauvignon, with small lots of Chardonnay, Zinfandel, Merlot, Malbec, and Sauvignon Blanc.  “This level is perfect for us, for here we can control all aspects of the wine from the beginning to the end,” Maroon often said. “If we were much bigger, this probably wouldn’t be the case.”

Maroon Napa Valley Special Reserve Cabernet Sauvignon 2013

Fruit for this Special Reserve 100% Cabernet Sauvignon originated in Maroon’s estate vineyard in the Coombsville Appellation of the Napa Valley AVA. It was aged for 24 months in all new French oak.

This wine is violet/black in color. Aromas of leather and blackberry join with dark chocolate, vanilla and a hint of espresso on the palate. The lingering finish features creamy oak tones and bracing tannins.  ABV is 14.4% and 476 cases were produced.

www.maroonwines.com

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Amapola Creek Cabernet Sauvignon 2015

Born in San Francisco and raised in Santa Rosa, Richard Arrowood started his winemaking career in 1965 at Korbel Champagne Cellars, after earning a degree in organic chemistry at California State University, Sacramento, and completing graduate work in enology at California State University, Fresno.

From Korbel he moved on, first to United Vintners, then Sonoma Vineyards, and in 1974 was chosen by the founders of Chateau St. Jean Winery to become their first employee and winemaker.

In 1981 Arrowood met Alis Demers at the first California Wine Experience in San Francisco. They started dating and were married in 1985. They soon began plans for building Arrowood Vineyards & Winery, which opened later that same year.  For the first three years, Alis ran the winery while Arrowood fulfilled his ongoing obligations as executive vice president/winemaster at Chateau St. Jean. In April 1990 he joined Alis to devote himself full-time to Arrowood Winery.

Robert Mondavi Corp. purchased Arrowood in 2000.  Constellation Brands purchased Mondavi in 2004 and subsequently sold Arrowood in 2005 to the Legacy Estate Group, which filed for bankruptcy just a year later, in 2006.  At that point, Arrowood Vineyards, along with Legacy’s two other operations, Freemark Abbey and Byron Vineyard and Winery, were sold to Kendall Jackson.

The peripatetic Arrowood moved on in 2010; he opened his newest winery, Amapola Creek, in June of that year. The 120-acre ranch (purchased in 2001) that is home to Amapola Creek is situated on the western slope of the Mayacamas Mountains, which rise between and separate the Sonoma and Napa valleys. Although Alis envisioned the site as the place for a peaceful retirement, Richard had other ideas, and immediately set about selecting the best 20 acres of the property for use as the foundation for Amapola Creek Winery.

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Arrowood claims he’s “saved the best for last.” Perhaps he’s right; after making quality wine for over 45 years, he says his quest now is to make his greatest wines ever.

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In early December 2019, Richard Arrowood announced his retirement.

https://www.northbaybusinessjournal.com/northbay/sonomacounty/10427340-181/richard-arrowood-sonoma-wine-business

Amapola Creek Cabernet Sauvignon 2015

The organically-farmed estate vineyard for this Cabernet is a high-elevation site featuring mineral-rich volcanic soils and cooling breezes from San Pablo Bay. The grapes were hand-picked and pressed.  After fermentation the wine was aged for 24 months in new and seasoned French and American oak. It is neither fined nor filtered.

This release marks Arrowood’s 50th vintage.  It is composed of 93% Cabernet Sauvignon and 7% Petit Verdot.  The wine is is classic deep garnet-purple in color, and gives up somewhat closed notes of blackberries, black plums, and cassis with touches of pencil shavings, and cedar chest. The palate is full-bodied, and continues with blackberries and  black cherry.  It has a solid frame of firm, grippy tannins, and finishes long with a minted lift.

https://www.amapolacreek.com/

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Mount Veeder Winery Cabernet Sauvignon 2016

HISTORY

There is a long-extinct volcano that is part of the Mayacamas Mountains called Mt. Veeder, named for a Dutch Presbyterian pastor, Peter Veeder, who lived in Napa during the Civil War era and enjoyed hiking on the mountain, where the Douglas firs and Knobcone pines reminded him of the forests of home.

Winemaking on Mount Veeder was first recorded in 1864 when Captain Stelham Wing presented the first Mount Veeder bottling at the Napa County Fair, a wine hailing from today’s Wing Canyon Vineyard.

Commercial scale production arrived on Mount Veeder in 1900 when Theodore Geir, a colorful and flamboyant German-born Oakland liquor dealer, bought the property that would later become the Christian Brothers’ Mont La Salle Winery (today’s Hess Collection Winery). By that time, there were some 20 vineyards and six wineries on the slopes of Mount Veeder.

The Modern Era

The modern post-Prohibition era began with the planting of the Mayacamas Vineyards in 1951 and the Bernstein Vineyards in 1965. Once the site of an old prune farm, San Francisco attorney Mike Bernstein and his wife, Arlene, purchased the property in 1963 to use as a weekend retreat, and planted a few vines two years later in the most casual way possible. A farmhand who lived on the property gave the Bernsteins a bundle of cast-off grapevine cuttings. As legend has it, Bernstein stuck the unrooted cuttings into the ground and promptly ignored them. Miraculously, of the 60 cuttings planted, 58 lived. In 1969, the Bernsteins purchased another farm a half mile up the road, which was turned into a five-acre vineyard planted to the classic Bordeaux grape varieties: Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc, and Malbec. Next came an actual winery, which produced 375 cases of Cabernet Sauvignon in 1973. By 1977, Mount. Veeder’s other Bordeaux varietals were ready for blending with the winery’s Cabernet; the 1977 Mount Veeder Cabernet was the first California Cabernet to be composed of a blend of all the classic Bordeaux grape varieties.  The Bernsteins were also the first in the state to produce a Meritage-style wine using all five grapes, like the great chateaux of Bordeaux

In 1982, the Bernsteins sold the operation to  Henry and Lisille Matheson, formerly of Miami, Florida, where Matheson’s family was very active in real estate. (His great-grandfather once owned the entire island of Key Biscayne!) A year earlier in 1981, the winery had retained a new winemaker, Peter Franus, who had worked previously at Chalone and Chateau St. Jean.

Unfortunately, Matheson was more adept at real estate than winemaking, and in 1989 the winery was sold again, this time to Agustin Huneeus of Franciscan Estate Selections, which owns Franciscan Oakville Estate, Estancia, and an estate in Chile known as Veramonte.  Huneeus and his team immediately set about making many improvements, such as retrellising the vineyards, providing drip irrigation so that the vines would not be over-watered, and installing a computerized press for the grapes. Changes were made in teh winemaking style to soften the aggressively tannic nature of the Mount Veeder fruit, and new barrels were brought into the winery.  Darice Spinelli became winemaker in 1993 after working for three years under Greg Upton, the senior winemaker who oversaw all the Franciscan Estates properties.

At the time of the sale Mount Veeder had about forty acres planted to vine, and Huneeus increased that by another fifty acres (called the North Ranch).  Production now centers on  four Cabernet Sauvignons, and two red blends. Total annual output is about 12,500 cases.

The whole operation is rather secretive.  Janet Myers is the current winemaker, but Mount Veeder provides no biographical information on her.  There is no tasting room (they used to pour at Franciscan, but that tasting room is permanently closed), and although the winery is now located in Rutherford, Calif., no address is available.

The Mount Veeder district was granted AVA status in 1990.  The boundaries of this appellation include 25 sq mi (64.7 sq  km) with 1,000 acres (400 ha) planted on thin volcanic soil. Many vineyards are found on the steep mountain face some as steep as 30°. The steepness of the angle gives the vineyards benefits of more direct sunlight and better drainage.

Philosophy

The philosophy at Mount Veeder Winery is that each  wine has its own way of expressing the mountain soil from which it was born. Mount Veeder asserts that great wines are a reflection of their terroir—the combination of soil, topography, microclimate, and people—and  that excellent grapes handled with minimal processing have the potential to produce the greatest wines.

The Vineyards

“The mountain is unforgiving, but only an environment this demanding offers the potential to cultivate such exceptional fruit. My mission is to be a true steward of this land, and to have that care come through in every glass of wine.”  — Matt Ashby, Vineyard Manager

Resembling a giant staircase, Mount Veeder’s vines are planted on wide terraces of earth cut into steep slopes. At elevations of 1,000 to 1,600 feet, the microclimate is very different from the Napa Valley floor. Above the fog bank, exposed to the gentle morning sun and protected from the afternoon heat by the surrounding mountains, grapes on these vines ripen slowly and evenly.

Mount Veeder Winery Cabernet Sauvignon 2016

This Cabernet is classic deep ruby in color.  A blend of 86% Cabernet Sauvignon, 9% Merlot, 3% Malbec, and 2% Petit Verdot, it spent 20 months in French oak barrels. The nose is moderately aromatic, offering up ripe berries and black cherries, complemented by hints of cedar and dried sage.  The well-structured palate presents black cherry, leather, cassis, plum puree, and a bit of dust and cocoa.  It’s all supported with snappy tannins and just the right amount of acid.  ABV is 14.5% and 60,000 cases were produced.

https://www.mtveeder.com/

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Austin Hope Cabernet Sauvignon 2017

Chuck Hope and his wife Marlyn came to Paso Robles (which roughly means “passageway of oaks”) in California’s Central Coast in 1978 to farm, and eventually to start what would become Hope Family Wines. This early arrival put them on the forefront of the Central Coast becoming a world-class viticultural region. Initially, the Hopes planted apples and grapes in this then sparsely-populated area. Seeing the property’s potential for grape growing, Hope eventually replanted the apple orchards with grapes. Vine density was increased, and each vine was pruned to limit yield for better-quality fruit.

Throughout the 1980s and 1990s, the Hope family grew grapes for various wine producers. In the 1980s, the Wagner family, owners of Napa Valley’s Caymus Vineyards, turned to the Hope family to source Cabernet Sauvignon fruit for their Liberty School label. Thus began a long-lasting partnership between the two families.

Since that beginning, in Paso Robles specifically and throughout the region generally, Hope Family Wines has built long-standing relationships with over 50 growers. They coordinate with farmers to carefully limit crop yields to ensure concentrated flavors.

In 1995, the Hopes acquired Liberty School from the Wagners. In 1996, they launched Treana Winery with Chris Phelps serving as winemaker.

At about this same time, while studying fruit science at California Polytechnic State University, San Luis Obispo, the Hope’s son Austin spent some time working in Napa Valley under Caymus winemaker Chuck Wagner. This opportunity solidified his decision to pursue winemaking for his family. He became the head winemaker in 1998, and has held the position ever since. Since taking the lead as president and winemaker, Hope has helped Hope Family Wines grow from producing around 20,000 cases per year to over 300,000 cases per year. Austin’s wife Celeste, a professional photographer, produces all winery-related photography.

Hope shared, “At Hope Family Wines, we believe that it is our job to demystify wine and make it approachable. As a beverage that often accompanies food, we need to get away from the rules and intimidation, and trust our individual preferences. I am excited to see the wine industry becoming more dynamic and approachable as younger generations embrace education through online sources that are right at our fingertips.”

In 2000, the family started a limited-production label, Austin Hope (surprise!), focused exclusively on Rhone varietals grown on the family’s estate vineyard, based on the calcareous loam, marine sediment, and dense clay soil  of the Templeton Gap, which has the coolest microclimate in Paso Robles. It closely matches the climate of the Rhône Valley in France, as well as Napa’s acclaimed Rutherford district. The winery’s now-mature vineyards produce Cabernet Sauvignon, Syrah, Merlot, Mourvedre, and Grenache.

In 2008, the winery introduced Candor Wines, a multi-vintage label focusing on Zinfandel and Merlot wines with fruit sourced from family-owned vineyards in Santa Barbara, Paso Robles, and Lodi. It introduced its second multi-vintage blend, named Troublemaker, in 2010.

The winery.

 

The tasting room.

 

Hope Family Wines is committed to sustainable growing practices that promote vine health, improve wine quality, and ensure that growers remain profitable. Spraying is only done when necessary, and never after August first. The number of tractor passes is kept to a minimum, protecting the integrity of the root structures and avoiding compacting the soil. The winery works actively to promote best practices in the vineyards of the growers they partner with. They use the self-assessment tools put together by the Wine Institute and the California Association of Winegrape Growers to gauge progress and identify areas for improvement over time.

Austin Hope Paso Robles Cabernet Sauvignon 2017

The 2017 is just the third iteration of this wine, and is 100% sourced from Paso Robles.  This luxurious wine is inky purple in the glass.  There is a super-rich nose with an abundance of dark fruit, such as blueberry, black currant, and hints of cherry.  The full-bodied palate is full of lush fruit, especially blackberry, supported by vanilla and subtle oak.  The polished tannins and fresh acidity are just right, and in excellent balance.  It all wraps up in a nice long smooth finish.  ABV is 15%.

https://www.hopefamilywines.com/

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Kenwood Vineyards

Kenwood

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Author Jack London (1876 – 1916) was an American novelist, journalist, and social activist. A pioneer of unabashedly commercial fiction in both novels and  magazines, he was one of the first American authors to become an international celebrity and earn a large fortune from writing. His most famous works include The Call of the Wild and White Fang, both set during the Klondike Gold Rush.

In 1905, London purchased a 1,000 acre property in Glen Ellen, California, on the western slope of Sonoma Valley which he named Beauty Ranch. He wrote, “Next to my wife, the ranch is the dearest thing in the world to me. I write for no other purpose than to add to the beauty that now belongs to me. I write a book for no other reason than to add three or four hundred acres to my magnificent estate.”

Working with famous botanist Luther Burbank, he educated himself about caring for the land through the study of agricultural manuals and scientific tomes. They conceived of a system of farming that today would be considered “sustainable,” and hoped to adapt the techniques of Asian agricultural practices to the United States as well.

London intended the ranch as a commercial enterprise, but due to a number of factors, including London’s total lack of business acumen, it was an economic failure.  (Indeed, the property was originally up for sale because the owners believed that the land was “played out.”)   London’s workers laughed at his efforts to play serious rancher, and considered the operation a rich man’s hobby.

Although the vineyards have always been, and remain, owned by London’s heirs, today the the forested parts of the ranch are a National Historic Landmark and are part of Jack London State Historic Park. 

Kenwood Vineyards

The financial success that eluded London has been captured by Kenwood Vineyards, which has been the exclusive producer of wines from the vineyards on this historic property since 1976.  Kenwood was established in 1970 when John Sheela and his brothers-in-law, Mike and Marty Lee, bought the former Pagani Brothers Winery, which was built in 1906.  They converted what was a “bring your own jug” wine facility into a modern winery; this was long before the region’s AVAs were created.

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In 1978, local artist David Lance Goines was commissioned to create original artwork to be used for the label of the 1975 reserve Cabernet Sauvignon, the first release of Kenwood’s Artist Series.

In 1996, F. Korbel & Bros., Inc. acquired a 50 percent stake in the winery. In 1999, Korbel acquired the remaining 50 percent and bought out the founders.  Under Korbel’s management, the operation nearly doubled in size, from less than 300,000 cases (still substantial) to more than 500,000 cases.

In 1999, Korbel sold Kenwood to New York-based Banfi Vintners, the makers of Riunite.  Korbel owner and president Gary Heck explained at the time that the rationale for the sale was to prioritize the company’s sparkling wine business, an operation that was eventually completely abandoned.  So much for the best-laid plans, eh?

In 2014, Kenwood ownership was transferred to Pernod Ricard Winemakers.

The Winemaker

Zeke Neeley grew up in Daly City, south of San Francisco.  He studied biochemistry at U.C. Davis, and later worked in the biotech industry as a cancer researcher.  However, during this first career he kept dreaming of making something physical, and was more and more drawn to wine.  To that end, he took an M.S. in Viticulture and Enology, and subsequently worked at wineries in Santa Cruz, Carneros, and Napa.  He joined Kenwood as chief winemaker in 2017.

Neeley shared, “When walking a vineyard near harvest it feels like a conversation between me, the vineyard, and the wild forces of nature, discussing what personality [a] wine will have, and then I do my best to reach that ideal.”

Neeley works with Winemaking Assistant Rachel Gondouin and Enologist Lois Mateer,

The Jack London Estate Vineyards

The 2,400-foot Sonoma Mountain range rises above the town of Glen Ellen at the western edge of the Valley of the Moon. The 130-acre Jack London estate vineyards sit here at 920 feet, with an eastern exposure that catches the fog-free morning sun. The vineyards’ soil is a unique red volcanic type composed  of Spreckles loam and goulding clay loam.

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Following London’s inspiration, sustainability is the order of the day at Kenwood. Farming techniques are employed that utilize as little of the valuable water resources as possible. The biodiversity program supports endangered fish such as Coho and Steelhead salmon by creating habitats along low flow areas. Bird and bat boxes made from reclaimed pallets are placed throughout the vineyards to attract these creatures as they in turn eat pests. The vineyards are entirely worked by hand, a time-consuming and labor-intensive process, as their layout and slopes make mechanization impossible.

The vineyards are Sonoma Sustainable Certified, with the goal of preserving natural resources, improving  air and water quality, and protecting ecosystems and wildlife habitats.  In fact, through the efforts of the Sonoma County Sustainability Program, 99% of Sonoma’s grape farmers have met the criteria, a remarkable achievement attained within just six years.

The Jack London Wines

With a combined total of just 6,833 cases, these four selections from the Jack London Vineyards represent only a small portion of Kenwood’s current annual output of 300,000 cases.

Kenwood Vineyards Jack London Red Blend 2016

This red blend is made of Zinfandel (62%), Merlot (21%), and Syrah 17%), and saw 18 months in oak barrels, of which 65% were new.   (The blend can and does vary each year.)  It is a completely transparent but dark garnet in the glass.  The nose offers subtle aromas of dark fruit, especially plums, which continue on the lush palate, with hints of toasted oak, plus a bit of pepper from the Zinfandel. The medium tannins and acidity are in excellent balance.  If you are a fan of Pinot Noir, this is a red blend for you.  ABV is 14.8% and 833 cases were produced.

Kenwood Vineyards Jack London Cabernet Sauvignon 2016

A blend* of 78% Cabernet Sauvignon, 16% Merlot, and 6% Syrah, this wine saw 26 months of aging after fermentation in a combination of French, American, and Hungarian oak barrels, 31% of which were new.  It is a dense, dark purple, with a nose of plums and a hint of sweet Bing cherries.  The plums are on the full-bodied palate as well, plus a hint of mint from the eucalyptus trees that surround the vineyards, and a suggestion of cocoa.  The grippy tannins are balanced by good acidity.  ABV is 15.2% and 5,000 cases were produced.

Kenwood Vineyards Jack London Dry Farmed** Cabernet Sauvignon 2018

In order to meet California’s strict “dry farmed” classification, the fruit for this wine comes from a single block in the vineyard, and must be carefully segregated from bud break to bottle.  The wine saw 17 months of aging after fermentation in a combination of French, American, and Hungarian oak barrels, 60% of which were new. This age-worthy 100% Cabernet is a deep, dark purple, with a nose of brooding blackberry.  The palate is super dry, with recessive dark fruit, particularly dried blueberry, paired with flavors of earth and bay leaf.   Jack London himself can be seen on the label, admiring his Beauty Ranch in 1913.   ABV is 14.1% and 500 cases were produced.

Kenwood Vineyards Jack London Wild Ferment*** Cabernet Sauvignon 2018

Zeke Neeley makes this wine “whenever his ulcer will permit.”  Although he claims to be a “control freak,” relying exclusively on wild yeast to ferment a wine is about as risky as it gets.  Visually identical to the Dry Farmed, the barrel regimen was also similar: 17 months of aging in a combination of French, American, and Hungarian oak barrels, 54% of which were new.  The nose presents aromas of raspberries and blackberries.   The soft, rich palate offers that same raspberry, with black cherry and a bit of dust and leather.  The tannins and acidity of this hedonistic wine are in excellent balance.  On the bottle, Jack London can be seen on horseback riding through the ranch in 1915.   ABV is 14.9% and 500 cases were produced.

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https://kenwoodvineyards.com/

* The US Government’s Alcohol and Tobacco Tax and Trade Bureau mandates that in order for a wine to be labeled as a varietal, i.e. Cabernet Sauvignon, a minimum of 75% of that grape must be used. 

** Dry farming, also called dryland farming, is the cultivation of crops, in this case grapes, without irrigation in regions of low precipitation. Dry farming depends on efficient storage of the limited moisture available in the soil. Tilling the land shortly after harvest, keeping it free from weeds, and prevention of runoff are typically done.

*** A wild-fermented wine uses only native yeasts that are found on the fruit and in the winery, rather than commercial yeasts. For winemakers looking to showcase an individual vineyard and vintage, using wild yeasts for fermentation is the most honest reflection of what’s going on at that site, and is another component of terroir.

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Raymond Yountville Cabernet Sauvignon 2016

Click here for tasting notes.

The Raymond name has been associated with Napa valley since the year Prohibition ended.  The Raymond family arrived in Napa Valley in 1933. Roy Raymond married into the Beringer family in 1936. He worked as winemaker for Beringer from 1933 to 1970. The following year, he and his two sons Walter and Roy Jr set out on their own with a 90-acre estate property in Rutherford. They released their first commercial wine under the Raymond Vineyards label in 1974.  The estate now comprises 300 acres in Rutherford, St. Helena, and Jameson Canyon. All are are certified organic and biodynamic. The winery is also operated on 100% solar power.

In 1989, Kirin Holdings purchased the winery, with the Raymond family still managing the property and production.

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Los Vascos Cabernet Sauvignon 2017

For over three decades now, South America, particularly Chile and Argentina, has enjoyed a growing reputation for high-quality wines at very reasonable prices.

Chile has a long history of wine production, starting in the north of of the country as early as the 16th century under Spanish colonial rule. The wines gained quick acceptance, and they were soon being exported to Peru, Spain’s other colony, challenging imported wines from Spain itself.

E A R L Y  H I S T O R Y
The Echenique family, originally from the Basque region on the Spanish-French border, planted vineyards in the Peralillo area of the Colchagua province around 1750. In the 19th century, the family was part of the rapid expansion that took place in Chilean winemaking at the initiative of a handful of pioneers who were inspired by the French model. The first French grapes were planted in the Cañeten Valley of Colchagua in 1850. Vineyards went from 22,240 acres [9,000 hectares] in 1870 to 98,8442 acres [40,000 hectares] in 1900, largely driven by the phylloxera that ravaged Europe’s vineyards during that period and sharply reduced wine production there. (Happily, and rather surprisingly, Chile has avoided phylloxera for as long as vines have grown there.)

THE FRENCH ARRIVE

In the late 1980s, the legendary French producer Domaines Barons de Rothschild (Lafite) started looking for a property in Chile, and conducted extensive research into the wine industry there. Eventually, the Los Vascos estate, which  translates as The Basques, in honor of the Basque origins of the original farmers, was selected because of its location near the ocean, and the quality of the soil. The property was purchased in 1988. Along with excellent  weather conditions, Los Vascos benefits from intense exposure to the sun, adequate water sources, semi-arid soils, and little risk of frost. At the time, the property amounted to some 5,436 acres [2,200 hectares], of which 543 acres [220 hectares] were planted with vines.

After the acquisition, DBdR began to deploy their vast resources, both financial and technical. The existing vineyard was restructured, a program for new planting was implemented, and yields were intentionally reduced to drive up quality. Water resources were secured with a drilling program, and a weather station was built in the vineyard. The winery was enlarged and modernized in several stages in order to meet the new owner’s production requirements, with the addition of a stainless steel vat room, pneumatic presses, and a barrel room.  Over the next twenty years, work was done in both the winery and the vineyard to increase the quality of the product as much as possible. By the late 2000s, the vines planted in the 1990s had reached full maturity. Large-scale drip irrigation was adopted, and  a variety of new grape varieties were added.

THE VINEYARD
Having by now been expanded to 1,580 acres [640 hectares], the vineyard is one of the largest vineyards in the central Colchagua valley, at the foot of Mount Cañeten. The volcanic soil consists of sandy-clay soil and granitic sand. The vineyard is planted with Cabernet Sauvignon (85%), Carmenère (5%), Syrah (4%), Malbec (1%) and Chardonnay (5%). The oldest vines are 70 years old. The vineyard is worked with traditional growing techniques, drip irrigation, and green harvesting. Maximiliano Correa is the chief winemaker, a position he has held for nearly 18 years.

Los Vascos Cabernet Sauvignon 2017

This selection is 100% Cabernet Sauvignon, and is estate grown and bottled. Perhaps predictably, this wine straddles the characteristics of New World wines and Old World wines, given that it is grown in Chile and produced by French winemakers.  (For more on New World vs Old World, see my post here, or my podcast episode here.)  It is a moody, dark purple in the glass.  It has a nose of rich dark fruits, particularly black cherry and plum,  backed up by some leather and earth.  The palate features those same, rather restrained, dark fruits and a bit of cocoa, in balance with good soft tannins.  It has a relatively light acidity. Be sure to decant for about an hour before serving.  The ABV is 14% and the average annual production is a mere 250,000 to 300,000 cases.

http://www.lafite.com/en/the-domaines/vina-los-vascos/

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Trefethen Family Vineyards

The pioneering Trefethen Family Vineyards is truly a rarity in the Napa Valley: a winery that grows, vinifies, and ages all of its wines entirely on the property, and has been helmed by a single family for three generations.

The area in which Trefethen is located is one of the oldest in Napa Valley’s wine history. Nearly 2,000 acres were originally purchased in 1851 by J.W. Osborne, who called it Oak Knoll. He planted grapes there the following year, and by 1860 had the largest vineyard in Napa, at 50 acres.

In 1886, banker brothers James and George Goodman founded the Eschol winery in Oak Knoll. The name was taken from the Old Testament,  Numbers 13:24, “The place was called the brook Eschol, because of the cluster of grapes which the children of Israel cut down from thence.” The original estate was 280 acres, with 40 acres planted in vineyards. The winery used a gravity-flow system: a horse-drawn winch brought grapes to the third floor of the three-story structure for crushing; gravity carried the juice to the second floor for fermenting; and, eventually, the wine descended to the first floor for aging. It is now the only surviving example in Napa Valley of a wooden gravity-flow winery from the 1800s. After struggling through Prohibition, by 1940 the winery building had fallen into disuse, although for a time in the ’40s Beringer Winery used the space as a storage facility and leased the surrounding vineyards.

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Following retirement from a successful career, including CEO, with Kaiser Industries, Eugene Trefethen along with his wife Catherine, better known as Katie, purchased Eshcol and six adjoining properties in 1968, with the goal of become genteel farmers.  They installed a robust water system that still serves the vineyard today, but neither of them ever wanted a winery.

The winery operation got going in 1973, the year the Trefethen’s son John and his wife Janet produced their first commercial vintage (2,000 cases of Chardonnay and Pinot Noir).  They also replanted the vineyards and restored the historic winery building.  Located at the end of what is possibly the longest winery driveway on the Napa Valley floor, it is the largest winery in the Oak Knoll district.

The trees were eventually planted to prevent John Trefethen from using the driveway to land his private plane. Photo: Carlin Arthurs

The Trefethens’ restoration efforts were recognized in 1988 by the Department of the Interior, which placed the winery on the National Register of Historic Places. The property is also known for an extensive garden established by Katie. It has been featured in many publications, and has been a destination for many gardening enthusiasts since it was created.

The flower logo shown here has been part of Trefethen’s branding since the beginning. Katie had originally used it on signage in her garden areas, and the winery put it on the bottle capsules from very early on. It was long referred to as the “Welsh Flower,” thinking that Katie had tapped into her Welsh heritage. But later research couldn’t find any Welsh history for the mark, so its origins remain a mystery, and it is now just called the “Trefethen Flower” instead.


Eugene and Katie Trefethen’s residence, The Villa, is now used for special events.

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John and Janet Trefethen have largely stepped back from day-to-day oversight, and the third generation of the family is now deeply involved in the operation. Son Lorenzo focuses on sales and marketing, and daughter Hailey on vineyards and employees.

In addition to the family, Jon Ruel has long been a part of the business.  He started as the viticulturist, but steadily increased his involvement over the years that have followed. He is now fully responsible for all aspects of the company’s operations and strategy, and was named named CEO in 2015. He had this to say about Trefethen, ““As a true estate winery, we have the unique opportunity to bring integrity to every step of the process, from the soil to the table. My entire focus these days is on cultivating this extended family – and when we succeed, you  can not only taste it in the wine, you can feel it.”

Winemaker Bryan Kays joined Trefethen in 2006 as a viticulture intern. Fascinated with estate-grown wines, he started in the cellar, and eventually worked up to the position of winemaker in 2015.


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In 1979, a “Wine Olympics” was organized by the French restaurant guide Gault Millau in Beaune, France. A total of 330 wines from 33 countries were evaluated by 62 experts from ten countries. The 1976 Trefethen Chardonnay won first place in the category that pitted California Chardonnays against those from Burgundy, and was judged best in the world. This came three years after the more-famous “Judgement of Paris,” further helping to establish the quality of American wine in the world market.

The spirit of support and cooperation in northern California’s wine country that has been so much in evidence during this year’s wildfires goes way back.  Two now-notable wineries got their start at Trefethen. Cakebread Cellars purchased some grapes for their first vintage from Trefethen, and made their initial wine there. Domain Chandon (the American operation of the French Champagne leviathan Moët et Chandon) began their winemaking efforts by taking over the second floor of the winery while their own facility was being constructed.

The Vineyards and Environmental Commitment

The Main Ranch Vineyard.   Photo: Arturo Pardavila

The Vineyards

The original 400 acres surrounding the winery are known as the Main Ranch.  It sits on the largest alluvial fan in Napa Valley, where Dry Creek spills onto the valley floor and spreads gravel eroded from the Mayacamas mountains over clay and loam left by an ancient ocean. Over twenty different soil types have been identified in the vineyard, allowing Trefethen to grow nine different varieties there, all planted in their preferred soil.

Trefethen now also owns another 150 mostly hillside acres surrounding a spring-fed creek, the Hill Spring Vineyard, of which 40 acres are planted to Bordeaux varieties. It is about three miles from the winery in the foothills of the Mayacamas.

Although a relatively large producer (about 75,000 cases annually, but it varies with each harvest). Trefethen has farmed their vineyards sustainably since the beginning. They are all managed by employees, without outsourcing the work to a vineyard management company. A true “estate” operation, they have never purchased grapes from anyone.

Biodiversity

Bluebirds, owls, and bats inhabit the vineyards. All of these species are native to the area and play important roles as natural predators. The property also attracts other birds of prey such as kestrels and red-tailed hawks. Cover crops provide habitat for beneficial insects, spiders, jackrabbits, and more, all of which play important roles in the ecosystem. Cover crop use also increases water infiltration as the roots create channels in the soil that can directly impact soil fertility via nitrogen fixation.

Soil Health

Every part of the grape cluster but the juice– the stem, skins, and seeds – is combined with clippings from the gardens and manure from the  stables to make a compost which is spread out into the vineyard each year.

Water Conservation

The property includes two reservoirs. After collection, the water is transferred to biological settlement ponds, where the organic compounds are digested by bacteria, rendering the water appropriate for re-use in vineyard irrigation.

Energy Usage

A number of solar arrays are on the property, providing power for the winery and production facilities. They were one of the first wineries to offset 100% of their electricity usage with on-site solar power.

Certifications

As a major part of their commitment to ecological responsibility, Trefethen participates in a number of certification programs.

The Napa Green organization supervises two programs.  Land is an umbrella program that recognizes growers with validated environmental compliance and verified farm plans as meeting standards for watershed stewardship. Winery is one of only four sustainable winegrowing programs nationwide, offering the opportunity for comprehensive soil-to-bottle certification in both the vineyard and winery.

The California Sustainable Winegrowing Alliance is a certification program that provides verification that a winery or vineyard implements sustainable practices and continuous improvement

Trefethen Family Vineyards Oak Knoll District Estate Chardonnay 2018

Trefethen’s highest-volume wine, this Chardonnay was 100% sourced from the Main Ranch. After both barrel and malolactic fermentation, the wine was aged for nine months in 13% new oak.

It is a pale straw gold in the glass. The nose presents aromas of lemon, lime, and grapefruit, plus a hint of peach. The smooth palate features these same flavors, as well as some lemon curd and just a suggestion of oak. It’s all wrapped up in a refreshing zippy acidity. The ABV is 13.3%, and 28,800 cases were produced.

Trefethen Family Vineyards Oak Knoll District Estate Cabernet Sauvignon 2018

This wine is a blend of 84% Cabernet Sauvignon (enough that it isn’t labeled a “red blend”), 10% Petit Verdot, 3% Merlot, 2% Malbec, and 1% Cabernet Franc, all sourced from the Main Ranch vineyard. It always amuses me when winemakers include 1 or 2% of something.  It’s hard to imagine how much difference that could make, but they certainly think it is worth the effort. After fermentation, it was aged for 18 months in 52% new oak.

This full-bodied wine is inky dark purple. The nose displays aromas of dark stone fruits, particularly plum, and earth.  These continue on the palate, with the addition of prunes and cocoa, plus a little vanilla.  There is well-balanced acidity, as well as plenty of grippy but nicely integrated tannins.  The ABV is 14.2%, and 23,880 cases were produced.

https://www.trefethen.com/

Note: Trefethen releases some of their red wines fairly young – if you have the patience, consider holding these for several years while they develop additional complexities and nuances.  But do as I say and not as I do; there was a time when I would have bottle aged a wine like this for 10 years or so, but I have largely abandoned holding bottles more than four or five years at the most, as I prefer the more up-front characteristics, especially tannins, of a young red.

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Estancia Cabernet Sauvignon

Wikipedia says an “estancia is a large, private plot of land used for farming or cattle-raising. Estancias in the southern South American grasslands, the pampas, have historically been estates used to raise livestock, such as cattle or sheep. In Puerto Rico, an estancia was a farm growing frutos menores, that is, crops for local sale and consumption; the equivalent of a truck farm in the United States. In some areas of Spanish America, especially Argentina, they are large rural complexes with similarities to what in the United States is called a ranch.”

So much for the definition. In my opinion Estancia Cabernet Sauvignon is one of the greatest California wine values you can find. I’ve been drinking it for over thirty years, and it is consistently delicious and reliable. And I buy it by the case; the most recent one cost $84. Yep, that’s $7 a bottle, folks. Although harder to find, it’s available in a four-bottle-equivalent box for about $30 as well.

Estancia began in 1986 when Agustin Huneeus bought vineyards in the Monterey town of Soledad for growing Chardonnay and Pinot Noir. In 1999, he bought additional acres in the warmer Paso Robles 73 miles to the southeast for Cabernet Sauvignon, Merlot, Zinfandel, and other red Bordeaux varietals.

Huneeus started his long career in the city where he was born, Santiago, Chile. He entered the Chilean wine business in 1960 as chief executive officer of Concha y Toro. Although a small winery when he took the reins, Concha y Toro grew under his leadership to become Chile’s largest winery. In 1971, Huneeus reluctantly abandoned Chile due to the unsettled and difficult political climate of the time.

Salvador Allende Gossens became president of Chile in 1970. He was a Marxist physician and member of Chile’s Socialist Party, who headed the “Popular Unity” coalition of the Socialist, Communist, Radical, and Social-Democratic parties. Sadly, the nation’s economy suffered under Allende, and by early 1973 it had been battered by prolonged strikes by a variety of workers. A military coup finally overthrew Allende in September of 1973. As the armed forces bombarded the presidential palace, Allende committed suicide. The new government, led by General Augusto Pinochet Ugarte, hardly an improvement, was marked by human rights violations, the abolishment of civil liberties, and the erasure of the Allende administration’s agrarian and economic reforms. The junta jailed, tortured, and executed thousands of Chileans.

Safely in New York, Huneeus headed Seagram’s worldwide wine operations, which included fourteen wineries in nine countries, including Paul Masson in the United States. After leaving Seagram, he founded Noble Vineyard in California’s Central Valley in 1977 and later acquired Concannon Vineyard in the Livermore Valley.

In 1985, Huneeus became partner and acting president of Franciscan Estates, where he oversaw Franciscan, Estancia, Mount Veeder, and Veramonte Winery in Chile. In 1999, he left that position and created Huneeus Wines, a company dedicated to fine wine properties. Huneeus is also the proprietor of Quintessa, one of the Napa Valley’s most highly-regarded wineries.

The winemakerMonica Belavic

Monica Belavic has over 15 years of winemaking experience in California’s Central Coast. “At Estancia, I am able to continue my love affair with this region and experiment with many different varietals that this area is so keen to grow. I also have access to some of the most incredible vineyards and grapes in the area.” She has a BS in Food Science and Agriculture Business from Cal Poly, San Luis Obispo.

Paso Robles AVA: Keyes Canyon Vineyard

This vineyard features hot days and cool nights, a half-dozen types of meager soils, (including sandy clay loam), and stressed vines that yield tiny grape clusters with high skin-to-juice ratios that create deeply concentrated wines with intense flavors. This benchland vineyard is the source of Estancia’s Cabernet Sauvignon as well as Merlot and Zinfandel.

The winery sources Pinot Noir, Pinot Grigio, Chardonnay, and Sauvignon Blanc from two other vineyards, Stonewall Vineyard in the Santa Lucia Highlands AVA and Pinnacles Vineyard in the Monterey County AVA.

Estancia Cabernet Sauvignon 2017

Tasting this wine critically was a challenge for me, since like I said, I’ve consumed a lot of it over the decades and knew exactly what to expect.  But, here goes: After fermentation, this 100% Cabernet Sauvignon from the Paso Robles appellation spent nine months in French and American oak barrels; 35% new. It is dark ruby crimson in the glass, with a bit of transparency. The nose offers up aromas of dark fruit, especially black cherry.  These continue on the tongue, with classic flavors of blackberry, black currant, and cassis, plus a hint of cocoa.  The acids and tannins are in good balance, and there is not an excess of either.

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Adega Northwest Winery

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When most of us think of a winery, what usually comes to mind is the romantic stereotype of a rustic but exquisite barn situated halfway up a mountain in the western U. S. overlooking a bucolic valley below; a fabulous hundred-years old chateau surrounded by ancient vines somewhere in France; or perhaps even a charming azienda agricola in Italy with a view of Roman ruins. But that’s not the only way to do it.  Adega Northwest of Portland, Oregon, is very much an urban winery.  There are vineyards, of course, you just won’t see them if you pay the winery a visit (by appointment only).  And because they are not tied to an estate, Adega Northwest can and does draw on sources throughout the region.

It doesn’t get much more urban than this.

THE WINEMAKER

Bradford Cowin began by working in the restaurant industry. He pursued and completed a wine certification from the International Sommelier Guild, and has worked as a sommelier in New York City, Colorado, Washington D.C., Seattle, and now Portland, Oregon.

In 2007 he decided to focus on making wine instead of just serving it. He started as a cellar hand (aka a cellar rat) at R. Stuart & Co. in McMinnville Oregon, followed by working Malbec-focused vintages at Bodegas Renacer in Mendoza, Argentina, where he was also exposed to Italian Amarone-style winemaking techniques through work with renowned winemaker Alberto Antonini.

Once back in the U.S., he toiled at the famous Williams Selyem, Andrew Rich Vintner, and Long Shadows Winery. His time at Long Shadows proved to be an important turning point in his pursuit of full-time winemaking. In 2011, under the mentorship of Gilles Nicault, Long Shadow’s Director of Winemaking and Viticulture, Cowin purchased his first Cabernet Sauvignon grapes from the Weinbau Vineyard in the Wahluke Slope of Washington State (from which he continues to source fruit to this day) and was given space at Long Shadows to produce it. This was the beginning of his first winery, Script Cellars, formed with fellow sommelier Frederick Armstrong and wine enthusiasts Ken and Cheri Hick of Portland, Oregon.

Script Cellars’ Exordium 2011 Cabernet Sauvignon won the Platinum Medal and Best Red at the Northwest Food & Wine Festival, and received 91 points from Wine Enthusiast (for people that care about such things). Production increased from 100 cases to 500 cases within three years. Dramatic, but still quite modest.

Although he continues to make wine for the Script Cellars label (in Adega’s Portland facility), by 2014 Cowin was ready to try something new. Adega is Portugese for wine cellar, and  pays homage to his grandfather specifically, and the family’s Portuguese ancestry in general. Cowin teamed with his mother, Tana Mendes Bidwell, to establish the new operation. The aim was to  create hand-crafted wines in the Pacific Northwest influenced by the wines of Europe, especially Bordeaux and Rhone in France. They were later joined by investor and real estate mogul Darren Harris.  Cowin had this to say about opening an urban winery, “I’ve always been more of a city kid, having lived in large cities most of my life. For me it is more appealing to operate out of a facility where I prefer to live. We aren’t really much different than any other winery our size. I like being able to offer high quality wine to the general consumer without having them go out of their way for it.”

The winery currently produces Alvarinho (aka Albarino), Chardonnay, Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Syrah, Grenache, Mataro (aka Mourvedre), Tempranillo, Touriga Nacional, Souzao, and Graciano.

THE VINEYARDS

I mentioned that Adega, not being tied to an estate, can draw from many vineyards.  And do they ever.  These are their 12 current sources.

Destiny Ridge Vineyard Columbia Valley, Paterson, Washington

This 267-acre site, the only one actually owned by Adega, is located high on the bluffs overlooking the  Columbia River, in the Horse Heaven Hills AVA in southeastern Washington, and is part of the larger Columbia Valley AVA. Elevation in this area ranges from 200 feet above sea level in the south to 1,800 feet above sea level at the northern boundary. Destiny Ridge itself sits at 850 feet. Strong winds arrive from the west via the Columbia River Gorge, reducing the likelihood of rot and fungal diseases taking hold, and keeping frost at bay. The quick-draining soil includes clay, limestone, schist (medium sized mineral rocks), and gravel, along with sandy top soils.  It is exclusively planted to Cabernet Sauvignon.

Delfino Vineyard, Umpqua Valley, Roseburg. Oregon 

This 18-acre site is similar climatically to Spain’s Ribera del Duero, with a mix of rocky soil types. There are seven grape varieties under cultivation here: Cabernet Sauvignon, Zinfandel, Syrah, Müller Thurgau, Merlot, Dolcetto, and Tempranillo (for which Umpqua is becoming increasingly well known).

Double Canyon Vineyard, Horse Heaven Hills, Prosser, Washington

Located between Yakima Valley and the Columbia River, the 90-acre Double Canyon Vineyard has a dry desert landscape. The weather is influenced by close proximity to the Columbia River, which creates sweeping winds and other distinctive weather patterns that protect the vines from extreme temperatures, fungal disease, and pests.  The soil is sandy, quick-draining loam. The vineyard is planted primarily to Bordeaux varietals and Syrah.

dutchman vineyard, yakima valley, Grandview, Washington

Dutchman Vineyard was planted in 1991. It is located in a very cool region in the Yakima Valley. Adega Northwest has been sourcing Alvarinho, Marsanne, Roussanne, and Riesling from here since 2017.

Firethorn Vineyard, Columbia Valley, Echo, Oregon

Firethorn was originally developed between 2006 and 2008 by famed NFL quarterback Drew Bledsoe under the name Flying B Vineyard. Jay and Kim Bales purchased the vineyard in 2010 and have done the farming ever since. The vineyard sits on basalt cliffs that support a layer of granite and basalt silt deposited as the Missoula floods receded at the end of the last ice age. The top layer of soil is wind-driven loess (a silt-sized sediment that is formed by the accumulation of wind-blown dust). It is planted to Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Petit Verdot, Syrah, and Muscat.

french creek Vineyard, yakima valley, prosser, Washington

French Creek was established in 1981 with the planting of nine acres of Wente Clone Chardonnay. The vineyard is on a south-facing slope above the Yakima River, and lies at the edge of a canyon that allows for great air drainage, crucial for mitigating frost damage. The soils are mainly silt loam with weathered and unweathered basalt bedrock. Plantings are primarily Chardonnay, 28-year-old Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah, Grenache, and Mourvedre.  Adega NW has been sourcing  Chardonnay and Cabernet Sauvignon from here since 2018.

Gamache Vineyard, Columbia Valley, Basin City, Washington

Planted by brothers Bob and Roger Gamache in 1980, this 180-acre vineyard sits up on the white bluffs overlooking Basin City to the east in the Columbia Valley AVA. The soil is primarily Warden sandy loam, with a little Kennewick sandy loam, as well as, in the northern part of the site, caliche (a hardened natural cement of calcium carbonate) about 12 inches down. The property is planted to Riesling, Chardonnay, Roussanne, Viognier, Sauvignon Blanc, Pinot Gris, Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah, and Malbec.

Kamiak Vineyard, Columbia Valley, Pasco, Washington

Established in the mid-1980s by Jeff Gordon of Gordon Estate Winery, the 100-acre Kamiak Vineyard is south-facing, and is perched 620 feet above sea-level along the Snake River. The vineyard has excellent air drainage and benefits from the river’s moderating influence. It has a unique volcanic soil breakdown that includes basalt, sandy loam, clay loam. and gravelly loam. It is planted with Cabernet Sauvignon, Merlot, Syrah, Chardonnay, Sauvignon Blanc and Gewürztraminer, with a few small lots set aside for Tempranillo and Malbec.

Red heaven Vineyard, red mountain, Benton city, Washington

The many varieties planted here include Cabernet Sauvignon, Petite Sirah (aka Durif), Tinta Cão, Souzão (aka Vinhão), Touriga Nacional, Tempranillo (aka Valdepeñas), Counoise, Grenache, Mourvèdre (aka Mataro), Syrah, Merlot, Zinfandel, and Barbera. Adega Northwest has been sourcing Rhone and Portuguese varieties from Red Heaven since 2017.

Two Blonds, Yakima Valley, Zillah, Washington

This is the estate vineyard of Andrew Will Winery. Two Blonds, named for proprietor Chris Camarda’s late wife, Annie, who was a 6’2” blond, and Melody, the also-blond wife of vineyard partner Bill Fleckenstein, it was planted in 2000 with Cabernet Sauvignon, Merlot, Cabernet Franc, and Malbec. The soils of the 30 planted acres are silty loams.

Upland Vineyard, Snipes Mountain, Columbia Valley, sunnyside, Washington

Farming wine grapes since 1968, four generations of the Newhouse family have helped maintain the Upland legacy, which started over 100 years ago. Originally planted by William B. Bridgman in 1917, Snipes Mountain is widely considered the birth place of Washington wine. Today that original vineyard is still bearing fruit, and the vines’ longevity is a testament to the favorable weather conditions there. With an elevation that ranges from 750 to 1300 feet, the fecund Upland is able to grow over 35 varieties of wine grapes. (To be clear, Upland is in Washington, and on Snipes Mountain, but the snow-covered promontory in the background is Oregon’s Mt. Hood, seen looking to the southwest.)

Weinbau Vineyard, Wahluke Slope, Washington

With views of the Rattlesnake Mountains to the south and the Saddle Mountains to the north, Weinbau Vineyard slopes gently south, with elevations ranging from 710 to 950 feet. It is a relatively warm site, with excellent air drainage, and the soil is dominated by Kennewick silt loam. This 460-acre property was originally planted to Riesling, Chardonnay, and Gewurztraminer in 1981.  Cabernet Sauvignon, Syrah, Malbec, Mourvedre, Merlot, Carmenere, Grenache, and Cabernet Franc were added in subsequent years.

[SOME OF] THE WINES

Adega Northwest normally produces between 2,000 and 2,500 cases annually. Unfortunately, this year COVID-19 has forced a retrenchment back to 1,500. Although Adega Northwest’s production of each selection is quite limited, and therefor harder to find, they are very reasonably priced and are worth seeking out.

Interestingly, Adega, as well as another producer I have recently encountered, doesn’t use a foil at the top of the bottle.  Cowin shared, “Foil doesn’t do much other than being for aesthetics. I prefer the natural look of the cork. It also makes it easier to tell if there is a cork malfunction or a storage issue. On my single vineyard wines I do wax just the very top of the cork. However, you can still see all the sides of the cork in bottle.”

The cellar image on the labels was inspired by a picture of a classic Portuguese Adega from an original design by Cowin.

Adega Northwest Double Canyon Vineyard Syrah 2016

This 100% Syrah was fermented in stainless steel, followed by 22 months of barrel aging in 500-liter puncheons made of 100% French oak, 30% of which were new. A semi-transparent dark purple, it opens with aromas of dark fruit, mostly wild blueberries and mountain blackberries, and a hint of camphor (which receeds after the bottle has been open an hour or so).  The lean palate follows with muted fruit, especially tart cherry, with some leather thrown in.  It all wraps up with a medium-length finish. ABV is 14.6%, and 135 cases were made.

Adega Northwest Tempranillo 2015

Sourced from the Delfino vineyard, this wine is 10% Syrah and  90% Tempranillo. The latter is an important red-wine grape in Spain, and two Spanish clones of Tempranillo were used: Tinto del Pais (Rioja Clone) and Tinto del Toro (Toro Clone). It was fermented in stainless steel, followed by 20 months of barrel aging in 100% French oak. It is dark purple, with a nose of dark fruits plus black olive and leather. The full-bodied palate features flavors of tart cherry, cocoa, tobacco, and earth. There is lively but unobtrusive acidity, and a relatively short but dry finish. ABV is 13.8%, and 100 cases were produced.

Adega Northwest Weinbau Vineyard | Block 10 Cabernet Sauvignon 2015

This wine is 100% Cabernet Sauvignon. It was fermented in stainless steel and then saw 21 months in French oak barrels, 40% of which were new. It is dark purple, but a bit more transparent than is common for Cabernet Sauvignon.  The nose is classic Cabernet, with big aromas of blackberry, blueberry, and cassis. These continue on the palate, supported by cedar notes, bracing tannins, and good acidity.  It all wraps up in a nice long finish. The ABV comes in at 14.6%, and 125 cases were made.

Adega Northwest Eremita White Blend 2018

The fruit for this blend of 70% Marsanne and 30% Roussanne came from the Dutchman vineyard. After barrel fermentation, it underwent full malolactic fermentation and aging, all in neutral  French oak.  The wine pours a hazy medium yellow. The nose is predominantly grapefruit (with hints of orange marmalade and apricot), and this dominates on the round and creamy palate as well, supported by Seville orange.  There is plenty of zippy acidity.  The ABV is 13.3% and 150 cases were made.

Adega Northwest Alvarinho 2018

The type of low-yielding, thick-skinned grapes from which this wine was made originally hailed from Portugal’s Vinho Verde. It is also cultivated in Spain’s Galicia region, where it is known as Albarino.  Adega NW sourced the fruit from the Dutchman vineyard. The wine is all Alvarinho, which underwent a cool, extended fermentation in stainless steel. It spent further stabilization (but perhaps not enough; see note below) and aging in stainless steel as well.  It is a medium yellow in the glass, with a hint of pink.  The nose offers up honeydew, cantaloupe, and peach. The palate features a full, creamy mouthfeel, with flavors of those same melons, joined by Seville oranges.  It’s all backed up up by plenty of racy acidity.  The ABV is 13.5%, and 250 cases were produced, and although still quite modest, it’s a relatively high number for Adega NW.

Note: when I finished my sample bottle after 24 hours in the refrigerator, some tartrate sediment had precipitated out. While this doesn’t impact the quality of a wine, it is an inconvenience, and you should consider decanting through a filter before serving, just in case.

Adega Northwest Chardonnay 2018

This 100% Chardonnay was sourced from the French Creek vineyard. It underwent barrel fermentation, followed by partial malolactic fermentation and aging, all in in neutral French oak.  It is crystal-clear, medium-pale straw in color. It is mildly aromatic, with scents of honeysuckle and brioche. The creamy palate features Meyer lemon and grapefruit, balanced by harmonious acidity and hints of vanilla and oak.  It closes with a medium-length finish. The ABV is 14.5% and 100 cases were made.

https://www.adeganorthwest.com/

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Secret Door Cabernet Sauvignon

Patz & Hall was founded in 1988 when two Flora Springs Winery and Vineyards employees, assistant winemaker James Hall and national sales manager Donald Patz, decided to strike out on their own. Their ambition was to apply traditional (i.e. French) winemaking techniques to fruit from elite, small vineyards in Napa Valley specializing in Chardonnay and Pinot Noir.  The winery went on to great success.

Patz left Patz & Hall in 2017 to establish the Donald Patz Wine Group with his wife and business partner Jung Min Lee.  The project oversees three distinct labels: Maritana Vinyards focuses on Russian River Valley Chardonnay and Pinot Noir; Terminum produces Mendocino County Marsanne/Roussanne and Syrah; and Secret Door Winery, owned by Mrs. Lee, exclusively makes Cabernet Sauvignon from Napa Valley.

Jung Min Lee was born in Seoul, South Korea, to a prominent family. She received a degree in Music from Kyung Hee University where she specialized in playing the oboe. She moved with her young son to the U.S. in 1993. While living in Virginia, she found it easier to acquire the wines of Bordeaux rather than those of California, and developed an appreciation and palate for them. In 2010, she met Donald during a trip to Napa Valley, and they began their personal journey together.  Before they were married in 2014, he promised her that if she joined him in Napa he would create a Cabernet Sauvignon for her.  And a winery as well, as it turned out.

Secret Door’s first wine was a 2014 Cabernet Sauvignon  made from juice purchased in barrel from a winery that shall remain anonymous.  That producer originally intended it as their primary $300/bottle wine. They mysteriously abandoned that plan, but not because the wine lacked quality. Secret Door acquired the wine and finished it.  Further details behind the wine have to (by NDA contract) remain secret. To Patz and Mrs. Lee this seemed like the perfect way to start a winery called Secret Door.

THE VINEYARDS

Secret Door primarily sources fruit from two grower-owned vineyards.

Hirondelle Vineyard, Stags Leap District, Napa Valley

Designated in 1989, Stags Leap District is the smallest AVA within the Napa Valley.  It lies along the  famous Silverado Trail and includes some hillside sites, but primarily covers flat or gently rolling territory. The AVA’s name comes from an outcropping of red rocks at the area’s eastern end where a stag supposedly escaped his pursuers by leaping across the treacherous gap. The climate is appreciably cooler than further up valley in either Rutherford or St. Helena. The vineyard takes its name from the French word for the swallow. The birds are a sign of good luck, and swallows return each spring to build their nests there. The portion of the vineyard allocated to Secret Door is a three-acre block planted in 1996, and was recently converted to organic farming.

Sage Ridge Vineyard, Napa Valley

This vineyard is perched high on the hills above Lake Hennessey to the east of St. Helena. It was planted in 1998. The land here is a unique mixture of well- to excessively-drained sedimentary and metamorphic soils underlain by a bedrock of Franciscan complex. Silty clay loams with varying depths, mixtures of gravels, and fractured rock undulate among the steep slopes. The vineyard is a series of small plots that run along the ridge lines, and is owned by Judy Jordan of J Winery fame. The Secret Door parcel is a little over one acre planted to a selection of Cabernet Sauvignon taken from the legendary Martha’s Vineyard.

J-M-L Cabernet Sauvignon 2018

J-M-L is Second Door’s second label, and is intentionally different from their two single-vineyard Cabernet Sauvignons.

Although long involved with sales and marketing, Donald Patz drew on his degree in biology and over thirty years of experience in the wine business to assume the duties of winemaker at Secret Door.  His winemaking process is the same as that for those flagship wines. Although they begin the same, Patz looks for differences in the barrels of each wine  early on in their development. For the 2018, he selected barrels from Secret Door’s Hirondelle Vineyard and the third-party Edcora Vineyard on Atlas Peak in roughly equal quantities.  There were a few gallons of Sage Ridge Vineyard topping wine added as well to create the blend, one intended to mature more rapidly and to be drinkable on release.

Like all of Secret Door’s offerings, this is 100% Cabernet Sauvignon. The wine was aged in 100% new French oak from Bordeaux coopers for 18 months. It is an opaque dark red in the glass. The nose displays subdued aromas of dark berries and truffles.  Perhaps not surprisingly, given Mrs. Lee’s fascination with Bordeaux, the palate is very much in the European style, with lean recessive fruit, including blackcurrant and blueberry, plus some graphite. This is complemented by black-tea tannins and a medium finish with a hint of bitterness. The ABV is 14% and 600 cases were made.

secretdoorwines.com

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