Uncorked Ventures Blog

Mark Aselstine
 
June 19, 2014 | Mark Aselstine

Vina Robles Red 4 East Side Paso Robles

How are you doing? Mark Aselstine here with Uncorked Ventures. We just had a couple things to talk about this morning. First is a bottle of wine that's actually showing up in our Explorations Wine Club this month. We'll get you a little bit closer. Great video work by me, I'm sure. It's a Vina Robles Red 4 red wine blend, which is Paso Robles, which I think is interesting kind of on two levels.

First and foremost, it's just a really good wine. And it's about $20 in Price Point. Wine Enthusiast Magazine put it at 90 points and editor's choice. I couldn't agree more. It's an interesting Syrah, Mourvedre, Grenache Petite Sirah blend in almost equal parts, more or less, of all four. It's an easy-drinking red. It pairs well with kind of what we're getting into; summer, barbecues, and all that kind of stuff.

And then the winery itself, Vina Robles, is interesting in that it's kind of Old Paso almost. And I feel almost bad saying that because there's just so much hype around Paso Robles right now. And all of it is well deserved, but that's all West Side Paso, which is a little bit cooler, and that's kind of the way the industry's going, is a little bit cooler vineyard sites, a little bit denser, thicker wines.

Warmer sites, they harvest earlier, and sometimes the wines are a little bit thinner because they don't hang quite as long. That's probably apparent with this Red 4. It's a really good offering, and I also think it shows that, you know, people are too quick to discount the areas and the regions of more established sites that are no longer being talked about by the general public, or talked about in wine magazines. Vina Robles does just an excellent job making wines and they make it at a variety of price points. And they're worth a chance to spend some time if you ever find yourself in Paso. And it is East Side Paso, and there's some other good stuff going on over there. 

But you know, these days I don't think everybody makes it east of the 101 Freeway, which is just too bad. So in any case, Mark Aselstine on Uncorked Ventures, that's Vina Robles, it's an R-4 red wine blend from Paso Robles, East Side Paso. There's more to see there than you might first think.

Thanks again.

Time Posted: Jun 19, 2014 at 6:42 AM
Mark Aselstine
 
June 10, 2014 | Mark Aselstine

Amador County

Mark Aselstine from Uncorked Ventures. So the last couple of days, we've
had a couple of tasting bottles come in the front door from Amador County,
which if you're not familiar, if you leave Napa and Sonoma and head further
east into the Sierra Foothills, that's Amador County. Turley Wine Cellars
is based out there, and they're quite famous for single-vineyard Zinfandel.
And there is a Zinfandel focus. We're also starting to see more Rhones pop
up as far as stuff being grown and vinified both in Amador and kind of the
surrounding counties down in the Sierra Foothills.

I think what's most interesting, though, about Amador County is that it's
kind of home to a lot of really great value in the $20 per bottle range.
Then, in addition to that, because of lower prices and kind of easy access
to markets, like San Francisco, the vintners can be pretty creative with
what they grow. We saw a Semillon, which came out from Amador County, which
was pretty brand new. You'll see Barbera and some other kind of Italian
grape varietals out there. Then we even saw a Touriga a few weeks back,
which is a Portuguese grape that they use to make port, but you have only
seen maybe 200 or so acres planted in the entire state of California.

So if you're looking for something different, if you're looking for
something that's a good value in kind of the $20 and under price point,
Amador County is the spot to look. There are some professional winemakers
out there who are doing quite a nice job, and frankly they don't get enough
attention.

Mark Aselstine
 
June 9, 2014 | Mark Aselstine

Atlas Peak Napa Valley

How you doing? Mark Aselstine. This is the base of Atlas Peak. It's one of
the largest AVAs in Napa by square footage, but one of the smallest, in
terms of production. Atlas Peak only produces about a third of 1% of the
total wine made in Napa every year. So, a couple of differences.

One, yes, it's Atlas Peak, so it's a mountain range, 700 to 1500, 2000
even, feet above sea level for the average vineyard. The other interesting
thing is that it sits at well above the fog line. So, in the mornings, it's
sunny, but in the afternoons, like right now, it's still relatively cool.
So, it leads to a much different brand of wine than you get from what you
expect in Napa.

Once again, Atlas Peak. It's an interesting set of vineyards. Stagecoach
has made the area a little bit famous, but most of the other guys are
producing 500, 1000, 2000 cases only. And it's some place that you have to
search out to find.

Mark Aselstine
 
June 8, 2014 | Mark Aselstine

Exploding Corvain Systems, the Ballard Canyon AVA and the City of Sonoma Declines to Limit Tasting Rooms

How you doing? Mark Aselstine with Uncorked Ventures once again. We had a
couple of interesting notes come across the desk this morning, first thing
in the morning. So first, the Sonoma City Council voted last evening about
a few different restrictions on tasting rooms and other kind of winery and
public venue kind of spots, Sonoma Square kind of being a particular sticky
point that they were talking about.

There were a few people who wanted to limit the number of tasting rooms in
and around the square. As you might expect, people in the industry, the
Grape Growers Association as well as the Vintner's Association in Sonoma,
both the city and the county, fought pretty hard against that. It seems
like they reached a middle ground where there's not going to be a limit on
tasting rooms, but with outside events and kind of other type of gathering
spots outside of regular business hours and that kind of stuff, they'll
need some permits.

It's a really kind of well-rounded decision, I think, by the city council
up in Sonoma. And I think it also goes to speak to the fact that Sonoma
continues to be kind of at the forefront of trying to find a way for the
wine industry to exist inside larger communities as we try to work out the
details, really, for wineries coming into urban areas for the first time,
really not only in the United States, but anywhere.

Secondly, Ballard Canyon. If you're familiar with Central Coast Wine and
Wineries, Ballard Canyon is just south-west of the town of Los Olivos. It's
one of our favorite spots for Syrah. It's kind of Northern Rome influence.
It's a cool climate region, it kind of will remind you a little bit of the
Petaluma Gap, where they get some really cool weather coming in off the
coast that doesn't hit all of the kind of land in Santa Ynez, but it does hit
Ballard Canyon.

So they're the newest AVA down in the central coast. They have a Facebook
page, now, so that kind of legitimizes things a little bit. If you're
looking for your first Ballard Canyon wine, Stolpman's a really good
producer. You'll see a number of wineries down there that do Stolpman
Vineyards Blend. Peter Stolpman does an especially good job I think.

And then Beckman Vineyards is another favorite, too. Michael Sanguine, the
wine maker down there, does a really nice job with everything that he
makes.

Covain Wine OpenerAnd lastly, Coravin, they're the wine opener system. We'll throw an image
up here so we can see it. In essence, it's a small needle that goes into a
bottle of wine and lets you... the theory was to pour a single glass
without having to kind of re-cork the bottle and finish it within a day or
two without losing the effectiveness of the cork. It looks like they're
going to be in full-scale recall, they've had a small handful of bottles
actually explode when people were using the system. I think that exploding
bottles of wine is probably a bad thing.

But the idea of the whole Coravin system is really a good one, and I hope
they can figure it out. But yeah, we'll try to skip the whole exploding
bottles of wine. Thanks again.

Mark Aselstine
 
June 7, 2014 | Mark Aselstine

Corks or ScrewCaps?

 

Hi there, this is Mark Aselstine from Uncorked Ventures and we just wanted
to say a couple of words about corks versus screw-caps. So there's been a
lot of talk lately, as you probably already know, that Australian wine
makers, and you're starting to see it more in New Zealand as well, have
started going exclusively to screw caps, and that's something that's a
topic of conversation in the California wine industry a lot right now as
well.

So, when you have cork, you have the positives that you definitely know
that the aging potential is there. There's a certain amount of romance with
opening a bottle of wine with a cork versus a screw cap, and I don't think
that the industry should be forgetting that the romance and the aspect of
the wine's a little bit different every time you open it and if you wait a
year or two it's changed inside the bottle, I don't think that's something
that you want to lose.

The big negative, of course, with cork is that cork taint, depending on who
you ask, they tell you that's one to three percent of all bottles. I think
that's getting a little overblown in the statistical side of things. I
think that when you have the professional testers, that might be true.

People have different amounts of cork taint that they pick up based on
their own unique pallet, and at one to three percent I just kind of don't
buy those statistics, in essence because when you talk to consumers and you
say, how many corked bottles have you ever had, when's the last time you've
opened a bottle and you've said, this is corked? Most of you will say, I've
never had one or I don't remember, and at one to three percent, they
should.

Now that's not to say that screw-caps should be discounted entirely.
There's a really good reason for having a screw-cap instead of a cork. If
you have a wine that doesn't need to be aged or a wine that's being made
specifically sold at restaurants or to people that might not have an opener
at home, a screw-cap can be really important.

If I owned a restaurant and it takes 45 seconds to open a bottle of wine
that has a cork versus 7 seconds that has a screw-cap, there's a pretty
easy choice of what's going to be on by the glass list, especially if
you're really busy on a Friday or Saturday night. So, you know, I think
that anybody who says that it has to be one thing or it has to be another
is kind of kidding themselves. There's positives to both and that's without
even going into some of the environmental aspects which is really up for
debate right now.

Cork is a naturally occurring wood that, if they're harvested correctly and
trees are replanted, it's completely sustainable, while screw-cap is
certainly recyclable, but again, both of those have some assumptions built
in and I'm not sure that we are far enough along in either process to make
any of those assumptions.

In any case, Mark Aselstine on UnCorked Ventures, this is corks versus
screw-caps, and I hope everyone's doing well.