Uncorked Ventures Blog

Mark Aselstine
 
January 14, 2015 | Mark Aselstine

Myka Chardonnay & The Santa Cruz Mountains

 

Hi guys. Mark Aselstine with Uncorked Ventures. I wanted to spend a few minutes talking about both the Santa Cruz Mountain AVA as well as Myka Cellars. Myka, we've talked a little bit about in the past. I think it's an up-and-coming winemaker who he's still finding an exact direction that he's going to go. He produces smaller, he says terrior-driven wines from the Santa Cruz Mountains and so if you're not familiar with Santa Cruz, you may be, should be, but first ... Here's the background for Santa Cruz.

A lot of people talk about the history of California wine and they talk about the Judgment of Paris in 1976 and how that put Napa on the map. What they don't talk about is that there's a winery, most of us know it if you drink wine consistently, called [inaudible 00:00:43] that started in the Santa Cruz Mountains and their Cab showed phenomenally well in that Tasting in Paris in 76, I believe they finished third, although we'll post the full results for everybody so they can see them, and in subsequent years when, say, Robert Parker and other critics have tasted three of the same set of wines and have gotten largely the same results, saying that the Napa folks bested Bordeaux, which has fared even better in subsequent years.

Santa Cruz Mountains really didn't get the credit that it deserved and I think there's a few reasons for that. First, Santa Cruz is a beach town, it's really for those of us who grew up in Southern California, there's a stretch from Santa Cruz down to Santa Barbara that feels like the Central Coast and to me that's a different, definitely a different type of area than, say, the Bay Area is here, Wine Country is, or Southern California being San Diego and LA, so it definitely feels a little different down there so that's part of it.

Second of all and probably more importantly, it's a hard region to get to. It's 45 minutes or an hour from Santa Cruz or an hour and a half or so from most of the population centers here in the Bay Area, and it's zig zagged up the mountain, doesn't feel very safe to drive, have to know where you're going. At some point your GPS goes out because there's no Internet connection, et cetera, et cetera. It's not a fun place to get it. It's much like when I offered to set some of my friends or family members up at wineries on Atlas Peak in Napa, which is frankly, I think maybe the best place to go tasting in all of California but as soon as they look at the directions, universally I get the response that says, "Hey, that sounds fun and those wines look really, really great but don't you know the wine maker at Alpha Omega, which is right along the 29, that looks like a little easier to get it." That's all certainly true.

Santa Cruz, I think they're trying to move tasting rooms closer to where people actually live or at least where people can visit more easily but there's a certain elegance and understatedness about the tasting room up in the mountain above the fog line. That's really beautiful on its own right and worth a trip but they're not going to get as many people willing to make that trip and you're definitely not going to get the random people driving up to 29 like really if we're honest about it, [inaudible 00:02:55].

That's Santa Cruz Mountains. The wines are also more highly acidic, so it's both warmer up in the mountains but they have a morning fog belt and an afternoon fog belt. A lot of folks are used to hearing that kind of stuff at least from me and from us and from a lot of wine folks but really when you try your first Santa Cruz Mountain Chard, you notice something extremely different than what you get from Napa. It's much more biting acidity. The French will say that they're more balanced and they like them better, the marketplace hasn't quite bore that same kind of reaction to them yet. This wine's in the $25 range, an equivalent priced bottle from an equivalent vineyard in Napa might sell for $50. There's definitely some different stuff going on. Anyway, Myka Cellars, Myka, the winemaker, is an interesting guy. He's I think at this point figuring out what direction he's going with the winery.

He makes some really, really high-quality wine. I think there's a question about is he going to try to go the range of I'm going to make 100,000 good cases or is he going to settle in at a 10,000-case range and makes them really, really excellent, 200 to 1,000 case increments of single-vineyard stuff. Frankly, I hope he does that. The guy has some perspective, which I think were sometimes lacking in industry in general. Myka Cellars Chardonnay, some of our wine club members have received this in the past. If you're a new member to our Wine Explorations Club, which is the most inexpensive of our wine clubs, you may receive this in your first shipment. We have a case or two remaining laying around the warehouse that we're shipping currently.

Once again, Mark Aselstine, Uncorked Ventures, I hope you've enjoyed a short talk on both the history of the Santa Cruz Mountains and I think they're important today and if you have questions, please let us know. We're happy to answer. Thanks.

Mark Aselstine
 
January 13, 2015 | Mark Aselstine

Portalupi and the Petaluma Gap

Just a little more on the Sonoma coast and when a vineyard might not be coastal, but may have plenty of coastal influence (ie, cooling fog).

Hi guys, Mark Aselstine with Uncorked Ventures.

I'm joined this morning by a Portalupi Pinot Noir. I thought Portalupi was an interesting story for a couple reasons. First, to start, if you have a wine club membership with us, you might be receiving this in your January shipments, which are set to go out early next week.

Second of all, so Portalupi, it's a small winery based up in Healdsburg, which is Sonoma County, kind of the heart of the Russian River Valley. They source fruit from a variety of different vineyards. It's a husband and wife team who knew each other as children, spent what amounts to 30 years or a lifetime apart, and then met, married, and started the wine label back in the early part of the century. They've been around about 10 years or so.

This is their kind of classic pinot noir. It's called Sonoma County and also Sonoma Coast. I actually thought this was interesting because it's the Petaluma Gap. The Petaluma Gap's kind of exactly what you would expect when you hear the word gap when it amounts to wine regions. Santa Barbara has much of the same thing, when in essence you have a hole in the mountain range, and that allows the kind of cooling influences from the Pacific Ocean to come in. Santa Barbara quite famously has the 1 degree per mile and 1 degree per hour that it cools off during the day and in the evening. Petaluma Gap's something really similar. I had a winemaker a few years ago who makes both Sonoma County pinot and Napa Valley cab, who sent me to what he amounts to his favorite Sonoma pinot vineyard which is Sangiacomo, which is just a few miles from Sonoma Square. The square's pretty hot during the summer, especially for those of us coming from the city or the East Bay. When you get out of the square, you drive a few miles, and then all of a sudden, if you get out of the car, it feels at least 10 or 15 degrees cooler. That's because it's the Petaluma Gap and in essence, you just have the onshore flow coming from the bay and really from the Pacific Ocean as it's coming up. That's where this wine comes from. It's a Petaluma Gap wine.

I think it's an outstanding value at $32. It's also a good [entrance 00:02:04] to what's kind of happening with the wider wine [seed 00:02:06] in Sonoma. There's a push for more and more western vineyards, closer to the ocean as possible. Fort Ross has been so spectacularly successful with their vineyards. It's only a mile from the Pacific Ocean. A lot of people were thinking, "Well, what's kind of the next logical step to that?" I don't know if you're going to see beachfront property taking over for vineyards, at least not in Northern California, but I think that there's going to be a push for these regions, where even if they're not right next to the ocean, if they have some of those same influences, because there's a whole ... One of the unique parts of San Francisco and kind of the wider Bay Area is that there's a mountain range that runs almost right along the coast. That keeps the [inland 00:02:47] ... There's kind of almost a bowl in essence. You have mountain ranges on both sides of the city. That happens in wine country too. That's why, you know, Sonoma is on the western side, there's Napa kind of in the middle, and then if you go east, it gets really warm really quickly. You're going to keep seeing people that are looking for these small microclimates, and how those microclimates might affect the wine that's in your glass. This is highly acidic. It's exactly what you would expect. At $32 though, they probably underpriced it by a few. We hope that our wine club members enjoy this month. Once again, Mark Aselstine, Uncorked Ventures. Hope everybody's having a nice January, and if you're on the East Coast or in the Midwest, I hope you're starting to dig out from the snow a little bit. Have a good one.

Mark Aselstine
 
January 5, 2015 | Mark Aselstine

How We Taste Wine, Winemaker Testing

Before I forget, Happy January...the grind begins again.

Hey, guys. Mark Aselstine with Uncorked Ventures.

First, a happy January to everyone as we start to get back into normal business. As I'm sure, everybody's finally back to work. At least it seems that way in the Bay area. Most of the folks that we know are off for the entire region around the holidays. One of the questions that's come up a few times over the last week or two is, how do we taste wine and how is that different than both our wine club competitors but then also as consumers?

These, I think, are a pretty good example.

One thing that we like to do that I think is an opportunity if you work in the wine industry that you don't necessarily have as a consumer. I always like to say, "What does a winemaker like to do?" We have these super star winemakers, Phillipe Melka, Michel Rolland from France, who is maybe more of a consultant than a winemaker at this point. These guys who, if you drink wine [inaudible 00:00:47], in essence have become household names.

One of the things I like to try to figure out out is, "What are they doing that's just a little bit different than the competitors?" While you can make these broad generalizations about these folks, I think the only way to really tell is to be able to drink stuff that is made from the same vineyard and the same vintage and then try two different winemakers to see what the output is and how it's different. I think I have a good example here.

We talked a little bit about Lennox Vineyards a few days ago, and I love Mike to death, and Mike makes some good juice from, what in essence is a back yard vineyard. He just happens to live in Sebastopol which is in Sonoma, in western Sonoma County, and it's a really good place to grow grapes. Envolve Winery may be a household name, and at this point. It may not. If you ever watch the Bachelor TV show, this is the juice. If you look at the bottom there, you will see the Lennox Vineyard insignia. In essence you have a really professional trained winemaker, professional enough to even get a reality show out of it, and then a guy who has taken a few classes at Davis and makes some good juice of his own. I think that you can really tell where the finesse comes in and in essence, the the big difference between these two bottles. Envolve you get a little bit more acidity. The wine is truly, a little bit cleaner. It's a little bit lighter on your pallet and you can really see what they're going for with the Pinot Noir.

I think that one really interesting way to drink wine. Especially when you get into Napa and you start having larger vineyards, or especially when you start traveling up Atlas Peak and you see the folks at VinRoc, or Dos Lagos is another great example where they have quite a famous winemaker making their wine in Bob Foley. You can see what folks are going for as winemakers versus what kind of other people who might not be as famous, or is kind of [flowned 00:02:41] out in the profession end up going for.

Once again, Mark Aselstine with Uncorked Ventures. Lennox Vineyards, it's a good example of how do we taste wine that's different than other folks? As consumers, how can we do this and enjoy it? This is an interesting point to make. It's something we like to do with friends and family is opening two bottles, same vineyard, same vintage and saying, "Hey, what do you like better?" You're kind of surprised at the results sometimes.

I hope everybody had a nice holiday season, and I will be returning emails, phone calls and everything else here in the next 24 to 48 hours, as quickly as we can. Thanks again. Have a good one.

Mark Aselstine
 
December 29, 2014 | Mark Aselstine

Through the Holidays & The 10's

We'll have a more complete-what's coming up post early in the new year.

Hey guys, Mark Aselstine with Uncorked Ventures.

We've been pretty quiet over the last few weeks as far as on the video blog front and that's in large part, like most retailers, we're just desperately trying to get shipments out as fast as possible. I think we hit most of the deadlines this year, wine club shipments definitely pretty much on the ball. Gift baskets for the most part got at as well. Those are a little bit more of a challenge because they take a little bit extra time and there's kind of some inventory control issues that come into play. I don't mind sharing that but in essence we've gotten rid of the backlog of orders and we're happy to be moving on to a regular schedule.

First if you're watching this and you received a gift from someone, we do do a large percentage of wine club gifts over the holidays. Your January shipments will probably go out around the 10th or so. I tell a lot of people that I grew up with my parents owning an ice cream shop in San Diego and I hated the fact that they had to watch the weather so often and now I have to watch the weather for the entire country. While we can't predict more than a few days out at least it does look like the early January weather should be fine so we'll be getting out wine club shipments both for our regular monthly wine club members as well as gift recipients in early January.

Also this is the time of year when you hear about New Year's resolutions, we certainly make those in my house too although maybe I don't take it as seriously as others. You tend to do that at work too in a lot of places and it's a good time to kind of reflect what you're doing and try to set up a new range of offerings for folks. For us you're going to see a few different things this year. First and foremost you will finally see a new range of gift baskets. More excited about those and those will start rolling out kind of at the end of January or early February. Second, I'm joined today by a, as you can see this is a 375 milliliter bottle which is a half bottle of wine and you can see absolutely no markings. This was a barrel sample. We've been doing a little bit of this, we do it for work and for try to get an idea of where vintners and wine makers are going. But this was a little bit more specific. For our four years in business we've long kind of struggled with the fact that many of our competitors offer discounts and more severe discounts on reorders than we do. From our part at Uncorked Ventures we haven't been comfortable offering huge discounts on reorders because quite honestly it pisses winers off. A lot of the folks that we work with flat out wouldn't work with us if had to do that. We've kind of had to go about it a different way and we've said we want to provide some extra value to wine club members but how can we do that? We're going to have a range of wines, I believe they're going to be called The 10's and there will be a very good reason for that. Ten dollars a bottle add a tier on club shipment for free shipping and I think that's going to be an exciting thing. It's something that we're working with wine makers on currently, it's something that I'm going to continue to work with them on as time goes by. I hope it's a way that we can both grow our wine club base but then also offer something as a ... You know, we all go to Trader Joe's, we all go to Safeway, Ralph's, whatever, Kroeger, whatever you call your local grocery store and buy Tuesday wines. We're hopeful that we can add a range of Tuesday wines to the site without killing everybody on shipping charges. You can look for that with us here in the New Year, it's going to be called The 10's. We may roll out with just two or three wine examples in that range but hopefully over the course of the year that we'll be able to source more and more different stuff that's interesting and quite frankly we'll be doing at break even. But it's something that I think our customers deserve and I think it's something that they want and I think it's a good value added feature. I hope you'll look for that in the new year.

Once again Marked Aselstine with Uncorked Ventures. If you have questions, concerns about an order please don't hesitate. Call us, email us we'll get back to you as soon as we can. Thanks again.

Mark Aselstine
 
December 19, 2014 | Mark Aselstine

Murphy's Law Riesling and More

A short intro to Murphy's Law Riesling, Riesling in Washington state and why, I think, we're a different type of wine of the month club:

Hi guys. Mark Aselstine with Uncorked Ventures.

It's been a while. Truthfully, I've been under the weather pretty much and I didn't think anybody wanted to listen to me hacking on a video. I hope everyone is having a nice holiday season. We're certainly in full swing. We're having a couple of ... we have shipments going out every day and so if you need a tracking number or anything ... sometimes they end up in the spam ... e-mail us or shoot us a phone call. We're happy to help.

I wanted to spend a couple minutes talking about a wine that I really like that some of our customers are receiving right now. This is Murphy's Law Riesling. It's made by a company called Local Wine and Spirits based up in the Pacific Northwest. I think this is a good representation of something that we do well and perhaps, if I should be so brave to say, that some of our wine club competitors perhaps don't do as well.

We handle Oregon and Washington in addition to California and most folks don't. That's because most wineries are really, really small. After prohibition the Federal Government set up wine sales to be what's called a three-tier model. The theory is the winery sells to a distributor. The distributor is supposed to kind of take these thousands of wineries and condense them into the good ones and then sell them to retailers. The retailers are just supposed to take that and then condense it and sell it to people. In reality what's happened is that there's about four nationwide distributors, Southern Wine and Spirits, Chambers and a couple other ones. It's really difficult to get a placement with a huge distributor if you're a small winery. Each individual State usually requires at least a pallet of wine which is 56 cases, you know, 700 bottles give or take. Small wineries have issues getting larger distribution.

That's where we come in and we try to in essence help them find a market for themselves with consumers that are interested in getting 90+ point quality wine at an affordable price. As an example, for this month a lot of folks received a Napa Valley Sangiovese from Benessere Vineyards. It's a retail $35 or so, just an incredible, incredible wine. It's a great story. We'll do a video on that one shortly too as well because I think it's so interesting. If you're paying $40 for a Wine Club and you get a 30- or 32-dollar bottle of wine, you're going to get something that's cheaper. This Riesling, the price point, you'll see it online for anywhere from the suggested retail of 12 up to 20, so in essence the price went up a little bit for most retailers because it got rated between 87 and 90 points from most major wine critics.

I think it says two things. First small winery projects in the Pacific Northwest are making really, really good wine and they're doing it in kind of a hands-off version. This is a classic Riesling. You'll see kind of hints of minerality and then the sour apple and they'll kind of affect those classic flavors that you get from the soil at a fraction of the price. That's what they're kind of looking for. It's more acidic than you might be used to if you've only been drinking a lot of Chardonnay but price point's a lot lower too. Murphy's Law, it's made by a company called Local Wine and Spirits. I think Riesling's an interest grape on a couple levels. Napa hit it big when they had Cabernet and Chardonnay both kind of take off at the same time for them. There's a big question right now is if Chardonnay is going to be able to kind of keep up that market share and if it doesn't, what should be that other white wine grape that people are starting to move towards? While Sauvignon Blanc might be the most logical first place to try, a lot of people think that Riesling might be the long term winner and that's because ... I'm in my 30's. I think that's fairly obvious. People drink Coke, juice, whatever, as Millennials and as you grow up, maybe that taste of sweetness is a little bit more ingrained in your palate than it would be for people that have been of previous generations. Riesling can be made in a wide variety of sweetness levels to the point of ... you know the Finger Lakes in New York that have sweetness, a little chart that they put on the back of every bottle. This one doesn't have it. They don't particularly use it as often in Washington because this one is more off dry than actually sweet. A lot of wine makers and a lot of people within the industry think that natural gravity towards sweetness is going to be something that helps Riesling gain more plantings and more consumer acceptance as time goes on. Really that kind of minerality and that kind of biting acidity that you can get with Riesling, is a good combination for a lot of food that we typically eat. I think in the United States, especially here in California more so maybe than other parts, you're moving ... big cities too ... moving away from kind of this typical burger and fries fare and getting more internationalized with different kind of food groups and all the [current 00:04:38] flavors that come with those. Asian fusion is something that pairs really well with Riesling if you eat Thai very often. In fact, even if you were going to go down to your local taco shop, assuming that you have one, Riesling is something that fits pretty well. Once again, Mark Aselstine, Uncorked Ventures. I hope you guys are having a good holiday season. I hope you'll consider a wine club membership for yourself or one of your friends. We also do arrange a gift basket so I hope you also look at those too. I hope everybody's having happy holidays and if I don't get a chance to say it before then, Merry Christmas. Thanks again.