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Why Bennett Valley Is Cold + A Fire Update

PWR Syrah from Bennett Valley

The fires continue to ravage wine country in northern California.  Containment is still only about half done, here’s hoping for a spot of rain coming through as forecasted later in the week.

Video Transcription:

Hi, guys, Mark Aselstine with Uncorked Ventures. We’re still digging out a little bit. There’s been a lot of fires in and around northern California. We had to leave for a weekend. We weren’t evacuated, but we had some breathing issues in our house. That required some cleaner air than what we were getting, which was considered hazardous for much of the East Bay. Winemaker friends are still counting their losses. I think current count we know at least 10 people have have lost homes. They have a number of vineyards that have been lost.

Signorello, my wife and I spent an anniversary lunch there one year, seems to have lost most of their winery property. The vineyard survived. Kunde seems to have lost almost everything. Korbin Kameron, somebody who’s been included in Wine Club shipments here as recently as a year ago, December, or somewhere around then, seems to have lost most of the winery structures, including most of the vineyard space.

It’s a natural disaster on level with at least the worst hurricanes that we’ve ever seen in the United States and I hope you will keep wine country, especially those folks in Santa Rosa, in not only your thoughts and prayers, but to see if there’s a fundraiser or anything that you can do. As you’re aware, most people are going to be insured, but the way fire insurance works, and we know this from having something similar happen to us in San Diego back in ’03 and ’06, there are usually fairly high deductibles on most fire insurance. That’s out of people’s hands what those deductibles are, for the most part.

They seem to be somewhere between 10% and 20%, depending on your policy. Obviously when you’re talking about $500,000 or more homes, that’s a big chunk of cash, especially if you are a recent purchaser. In any case, I thought it was appropriate to talk about an area that was affected by the fire. Bennett Valley’s Sonoma County AVA, it’s actually one of the newer AVAs. To give you some idea, the Bennett Valley is one of the coldest growing environments of Sonoma and that seems backwards at first, ’cause we think of valleys as being warm. Usually they are.

But in the case of Bennett Valley, it sits almost on high ground. It is surrounded by higher mountains, but it is higher ground than most. Santa Rosa sits on the north, Bennett Valley is this one-mile-long stretch of land between what is the city of Santa Rosa, where it was worst hit by the fire, and then the Cotati Valley, which is where Sonoma State is located.

Bennett Valley, why is it cold if it’s at high ground? It all comes down to a small quirk of geography, and that’s the Petaluma Gap. If you go straight west of Bennett Valley, you hit this small gap in the mountains that allows cool air to come straight in from the coast. That’s why when we have shipped People’s Wine Revolution, Matt Reid’s friend, who lives up in Calistoga, he’s evacuated for a few days, I believe. The winery where he makes his wine and where he stores his wine all seemed to make it just fine, which is good news.

When we’ve shipped this in the past, people have said, “Hey, that’s a lot more like a pinot than a Syrah that you usually would ship.” That’s definitely true. The coldest climate Syrah is in mouth feel. Do you feel more like a pinot? That’s definitely something that I think if you’re new to the wine club that’s, I think, hopefully something that you find interesting. Too often, I think, we’re led to believe that mouth feel is dependent on grape. That is partially true and that’s partially true on tannins, but it’s also perhaps more dependent on growing conditions.

For this case, this is a cool-climate Syrah. It’s a place where you would typically plant pinot as far as the number of degree days. You get something that feels similar to that with the different flavor profile. I think it’s one of those reasons why when you look at pinot noir regions, winemakers have this incessant need to be able to do something different. It’s partially due to tank space. If the pinot comes in in the middle of August, say, by the first week in October they have all this tank space sitting available and they would like to put something in it so they can sell it.

A cool-climate Syrah might ripen three weeks after pinot noir and give them something that is reminiscent of it so it’s stable for their brand, but allows them to not only increase production but keep something true to themselves. Once again, People’s Wine Revolution, Matt seems fine, production space for Matt seems fine, and the Bennett Valley is cold-climate Sonoma vineyard location if you’re looking for one. It sounds like most of the folks that live in the Bennett Valley escaped the worst of the fire damage and should be getting back into their homes either yesterday or today. That’s good news.

The real issue’s, of course, with the fires are going to be those northeast Sonoma neighborhoods and they’re just starting to be let back in now to survey what is going to be, I’m sure, some horrific damage. Once again, Mark Aselstine with Uncorked Ventures. I hope everybody’s having a good one and I’ll talk to you soon.

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Wild Fires and Wine Country

We didn’t think about it last night, but my wife made something of an ominous comment: she said that the warm wine blowing through the Bay Area, directly from the east, reminded her a lot of a Santa Ana in Southern California. If you aren’t familiar with the term, it basically means that the winds, instead of our usual on shore flow off the ocean, which not only cools California, but provides much needed moisture in the air, switched directions.  Winds blowing from the east are generally warm and dry.  It’s the first sign of fire danger throughout the state.

We woke up this morning to heavy smoke at our house.  No ash though, so we knew that the fires were pretty far away. We’ve been through wildfires before.  Too often actually.  One of my first memories of living in San Diego as a kid, was getting sent home from school in the middle of the day because the ash started falling onto school.  Some kids thought it might be snow, alas the innocence of first graders.  I had just moved from New York, snow doesn’t smell. Much later during the Witch Fire, we were evacuated from our home, we went to my inlaws place, largely surrounded by more suburbs and golf courses, it was long considered one of the more fireproof neighborhoods around, with newer developments even designed as shelter in place spots. We got evacuated that next night, only to watch in horror as much of the neighborhood where we grew up was ravaged by wildfire.  Friends parents lost homes and it took almost a decade before the neighborhood was rebuilt.  The character of the place in some ways changed.

After checking the news this morning, it became fairly obvious that we were getting smoke blown to our house from fires in both Napa as well as Sonoma.

At first, the Napa blaze was getting most of the attention, causing evacuations and issues outside of downtown Napa, largely in an area of Napa Valley called Atlas Peak and to a lesser extent, Coombsville.  The fire has also destroyed wineries on the Silverado Trail in Napa already as of 10am Pacific.

Neither of those are major population centers, but it makes me think of friends, especially those on Atlas Peak where the mountain offers only one way up and the same way down.  At points the two lanes offer only access for one car, so I hope the folks at Vinroc and Dos Lagos are safe and sound. I have no doubt that there’s going to property damage and long term issues if the fire burns through Atlas Peak and Coombsville.  I am hopeful though that there won’t be a loss of life.

Here’s some of what it looked like leaving Atlas Peak in the middle of the night:

The fires in Sonoma are much more similar to what we experienced in San Diego.

I want to be as clear as possible about what wine country is experiencing right now: this is a disaster.  People are going to lose homes and businesses, sometimes both. It’s going to be an incredibly long and complicated path back.

The most concerning fire in Sonoma started only a ways from downtown Santa Rosa, south of Windsor.  It’s a place where a LOT of wine is made in warehouses, although many of those are situated west of the 101 freeway because the land tends to be cheaper.  To the east, where the fire current sits, it’s largely agricultural.  Yes, there’s a lot of grapes.  There’s also plenty of other agriculture and tourist facilities. Grapes and vines are going to be lost across wine country over the next week.  But, Santa Rosa is a city of almost 200,000 people with other neighboring cities adding at least that many people as well.  This is going to be a disaster for all of them in one way or another.

Not far down the 101 from where the fire began there’s a couple of hospitals.  Both Kaiser and Sutter have hospitals, on a small hill overlooking the freeway and part of the valley below.  It appears those hospitals had to be evacuated this morning.  We have friends, I definitely have winemakers that I know, living within the evacuation zone.  Some of likely to have lost homes.  One custom crush where we’ve spent a lot of time of late, Punchdown Cellars, is right in the fire’s path.  As it stands now, it’s unclear if it still stands.  The Kmart and Mountain Mike’s Pizza across the street burned at 5am.

Since this is a wine site, you’re likely wondering what a fire means for wine.

Really, we’re talking about 2 different issues.  The first issue is for grapes hanging on the vine and smoke. Smoke taint is a very real issue, nobody wants that in their wine.  The honest answer though to your logical question is that no one knows exactly how much smoke, or for how long, it takes to effect the final wine that’s produced.  I’d suspect, thinner skinned grapes are more likely to take in smoke than thicker skinned versions.  If the wind cooperates, I’d suspect Napa Valley Cabernet Sauvignon would have this smoky day as a footnote, instead of the first sentence when we talk about this vintage. That is, if the vines survive the fire itself.  As the morning has moved along, that’s seemed less likely.

The second issue deals with wines being fermented.  Thinking of Punchdown, depending on where a wine is in its fermentation cycle, you are going to have punchdowns and other winemaking jobs missed at least today and likely for another day or two afterward.  Less manipulations like that, leads to wine that’s lighter in style. For some wineries that’s an issue.  I doubt most consumers notice that though.

There’s been some debate about how much smoke taint effects wine that’s being fermented. Other than a vintage in Australia about a decade ago, it isn’t like we have a ton of research in that regard.  There has already been some talk about fining and filtering that can remove smoke taint, but the effectiveness of that is often debated.

I’ll keep you updated, but this is a major tragedy for wine country.

There’s hardly an area in the North Bay that isn’t going to be effected today.

I’ll try and keep this updated throughout the course of the week.

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Tannat: The Past and the Future

Brecon Estate Tannat

Tannat’s one of those weird grapes that doesn’t fit in any of our standard categories.  It isn’t from Bordeaux, it isn’t from the Rhone.  It’s also not Pinot, not Portugese, Spanish or Italian.  It’s an obscure French grape, which is slightly amazing that such a thing can even exist these days.


Video Transcription:

Hi guys. Mark Aselstine with Uncorked Ventures. I’m joined today with a bottle of Tannat. This is Brecon Estate and we’ll get to that in a second but Tannat’s kind of an interesting story. The grape’s ancestral home is somewhere in Southwestern France kind of at the base of the Pyrenees Mountains. Kings in the area would use the thing as payment in taxes in the 17th and 18th century. But I think the interesting part is that this grape is literally not really grown in France all that much anymore. There’s a few small villages where they still kind of specialize in it in the region, but really the story of Tannat comes from Uruguay, and Uruguay has become something of a national grape. There’s a few South American countries that have kind of taken French grapes that are a little bit more obscure and turned them into what they’re known for. You’ve seen that kind of happen on a few occasions, with Argentina probably being the best example.

But Tannat. How did this end up even in the United States? It’s kind of a fascinating story. Tablas Creek is in Paso Robles and Tablas Creek has kind of long been thought of as one of the pioneers in bringing Rhone varietals to the United States and really kind of espousing on how Rhone varietals can work in certain soil conditions in certain climates. Tannat’s not a Rhone, though, so how did Tablas Creek end up with it in the first place? They were buying cuttings from a French farmer for a long time, and in the early 90’s they kind of got this huge set of cuttings. And if you’re not familiar, the US Agricultural Department actually quarantines cuttings. They don’t want to bring in phlox or other pests or anything else with the cuttings, so it often can take years from the time that your cuttings come from an overseas vendor into the United States before they’re released to you.

Brecon Estate Tannat Back LabelThe story is kind of told that the folks at Tablas Creek were looking into what they had with the USDA, and they saw this kind of strange varietal that’s not a Rhone, Tannat, and they thought the guy had probably made a mistake. The conversation kind of went, “Why did you send that? You know that’s not a Rhone, what are we supposed to do with it?” And the response as something along the lines of, “If you try it, I think you’ll like it, and I think it will work from what I’ve heard about Paso’s soil and heat and all that kind of stuff.”

So after they had everything kind of planted out in the vineyard, they took an acre and they planted that Tannat. And you know, Tannat’s kind of an interesting grape. It’s this extremely thick skin, and the tannins of it can be truly out of control. There’s French winemakers, and even winemakers in Paso, now, that will actually cut Tannat with Cabernet Sauvignon because that lightens it up so much. So that kind of tells you a little bit. So it’s a very, very thick-skinned grape, but acidity, though, stays high. So it’s a high pH grape, too. In Paso, it works really well because you have these thick skins which help prevent kind of mildew and some of the other issues that you run into if stuff has to hang on the vine for a long time. It grows well, but not out of control. That’s the big problem with Grenache that everybody will tell you. If you put Grenache in something that’s a little too sunny, you could get 10 tons per acre, which makes terrible wine. Tannat, if you put in the exact same growing conditions, you might only get three.

So that’s one thing that they found in Tablas Creek, so Tablas Creek now has I think three or four acres of it, in total. Now they’re kind of creating their own Tannat varietal specific wine like this at Brecon Estate. I think the true story of how Tablas Creek has influenced the wine industry, though, has helped, it’s told, at least a little bit by Tannat, because there’s now almost 600 acres planted in state of California. Almost every single acre of that is from a cutting from Tablas Creek. You know, they really did the work of bringing it into country waiting. You know, that’s a huge investment, and now you have all these other wineries that are able to take Tablas Creek cuttings and plant their own vineyard without the quarantine time.

So it’s a thick skin, so this is a very, very acidic grape for how dense it is. And it’s extremely tannic. It’s something that reminds people a lot of a Rhone, but it has a huge advantage in that, in warm conditions like Paso, and Paso is warm, at least in comparison to say the Sonoma Coast, it doesn’t overproduce, and it’s not affected by mildew and some of the other issues of if stuff has to hang on the vine for a long time in California, we often have rain in October and November, so that becomes a big problem. So Tannat actually is a mid-year ripener, so you’re looking at often harvests at the end of September or early October, as opposed to later into October, if it was a late ripener. So something that grows well here, I think it’s something that you’re going to see more often.

This Brecon Estate bottling is, I think typical for what you would find. It’s really well done. The challenge for wine makers with Tannat is to keep the tannin under control, and there’s a few steps that they can take, from open top fermenting, from adding it to maybe say not new oak barrel but a neutral oak barrel. The interesting thing for a varietal that’s not grown that much, and 600 acres sounds like a huge number to those of us that live on a 5,000 square foot lot, which is considered big, in itself. But 600 acres in state of California doesn’t give you all that much space to kind of experiment and try and figure out what the grape is all about. So we’re going to continue to hear about this.

I think Tannat’s one of those grapes that is likely to gain plantings as time goes by, and that’s because, as cooler climate vineyard sites have increasingly been planted out, we’re left to look at warmer vineyard sites, and you can’t grow Cab or Pinot or frankly even Grenache in a lot of them, because Grenache overproduces, Cab doesn’t get ripe, Pinot is so overripe that it’s disgusting, et cetera, et cetera. Tannat’s something that grows and grows well in warmer sites, so I think you’re going to see that continue to increase in plantings in Paso. I think there’s a lot of other parts of the central coast that you’re going to see those. Frankly, I think there’s a lot of Mendocino sites that would do well with Tannat, and I think the state of Washington is an obvious, obvious spot to see it do well, let alone southern Oregon road valley.

So in any way, I hope everyone’s having a good week so far, and we’ll talk to you soon.

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Brecon Estate Albarino

Brecon Estate Albarino

Albarino is a name to know in the world of white wine. It can grow at higher temperatures than can say, Chardonnay. It also keeps its acidity at those higher temps, which fits what most consumers and those of us within the wine trade are looking for these days. Here’s some more on Brecon Estate and their Albarino.

Hey, guys. Mark Aselstine with Uncorked Ventures, so I’m joined today, I’ll hold this up so you can see. So this is Brecon Estate, which is a small producer in Paso Robles and if you look at the front, it’s titled … What is this exactly? True acacia head, but if you look at the back, you find out pretty quickly that that’s an Albariño and Albariño, if you’re not familiar, is a Spanish wine grape. That’s just first being planted now in warmer places on the central coast. Paso, I think, is gonna be pretty quickly a leader for this. Lodi is also gonna be rated in there with them. So a couple things about Albariño. So first, it does like warm weather and so why are we now kind of messing with Albariño, a Spanish wine grape, as opposed to maybe say the Rhone whites that people have been accustomed to seeing grow in these kind of regions. So it’s really a question of the marketplace changing a little bit. So a generation ago, you would have just planted chardonnay and even if it was really warm, the grape might not have done all that well.

But you would throw it in New Oak and you’d get this kind buttery, oaky kind of oak bomb, is how people would describe it. You’d sell a whole lot of it and you just call it a day and over the past few years, probably over the past decade or so, we’ve started to kind of become more of an old world producer in California. You’re seeing this kind of walking back of alcohol level and of fruit levels and a more focus on finding vineyards that can provide some acidity. That’s really the great part about Albariño when it’s grown in Lodi or in Paso is that it keeps this acidity because the grape is really meant to grow in warm conditions. In fact, probably even warmer than California. So there’s no upper limit on temperature, at least from a normal growing region as we think of it. So Lodi, especially if you go up a few hundred feet in elevation, that’s kind of a great place to grow it. Paso, even if you’re growing east of the 101, which is kind of the warmest section of, you can still grow Albariño and grow it pretty darn well.

Brecon Estate Albarino Back LabelSo it’s a grape that we’re gonna see more and more. It’s a grape that is going to challenge consumers because of the way it’s sold. If you throw this on a wine list somewhere, you’re not gonna get a whole lot of people other than the very, very serious wine drinkers that are gonna pick it. It takes some actual work from a restaurant. In a wine shop, it’s not going to be in a kind of well designated section. A lot of them have just a white section or they’re broken up by region and all the kind of stuff. There’s no spot where you can go and you’re gonna say, “Okay. There’s three shelves of Albariños.” There’s just not and there’s probably not gonna be for a while. So that’s a real question about how as a vintner and as somebody who sells wine, how do you do this because you want to introduce people to a wine that is better than most of the chardonnay that you drink.

In the case of this Brecon Estate bottle, really one of the true classic Albariños that you’re gonna find in the state of California, really one of the best bottlings that you’re gonna find in the realm of 20 to $30 price point. So in any case, Mark Aselstine with Uncorked Ventures. I don’t know if this will go out to a wine club member shipment or not. I have Exploration Wine Club, which is 40 or so for wine, which leaves $20 a bottle, which makes the 25 or $30 white a little harder to fit in than others. But it’s something that we’re trying to figure out how to deal a little bit more of. We will see Albariño showing up in shipments sometime soon. So I hope everyone is having a good week so far. We’ll talk to you soon.

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Dragonette Seven 2014

Dragonette Seven

This is a Dragonette Seven from 2014.  Quite simply, it’s one of the best Syrah’s produced in the state every year. I originally met the Dragonette guys about 7 years ago (hold on a second, it’s hard for me to even take that one in…..it’s been a while!) in San Diego at Family Winemakers.

Dragonette is the story of 2 brothers and a family friend who came together to start a winery.  They also, have a long history of major dental care-at points that I’ve known them two of the owners have had their jaws wired shut and the 3rd underwent such major dental care that he was on a liquid diet for a time as well. Between teasing them over those continued misfortunes as well as my own proclivity to bring a burrito at the wrong time, I have long wondered when you have a partnership of three how this works.  Do the two brothers always side together? Does the friend hold all the power because the brothers always bicker?  It’s a testament to all three men that after about a decade together sharing both business and winemaking decisions communally that I’ve never seen them visibly annoyed at each other, or never had them turn down a meeting because they weren’t getting along.

Dragonette SevenOk so about the wine in your glass. It’s Syrah.  But it’s not “that” Syrah.  In fact it’s sourced from what some of the cooler vineyard sites around Santa Barbara County including some of my old favorites, like Stolpman.  Fermented in neutral oak barrels (neutral oak has been used for a number of years already, so it should either not impart any flavors at all, or impart only a minimum of flavor).  It’s also unfined and unfiltered, so if you have a Vegan friend this is fine to open.

Oh and Wine Enthusiast continues it’s love affair with this version of Syrah from Dragonette.  If you’ve been a wine club member for awhile, you know I don’t abide strictly by scores, after all I’ve seen how these actually happen.  In any case, here’s what the professionals at Wine Spectator had to say:

This bottling, from seven cool climate vineyards, makes a great intro into savory Syrah, showing all that peppery might without shoving it down the throat. Cracked peppercorn is redolent on the nose and palate, with the latter also showing raw lamb and beef char. The sip tends toward soy and leather, but with a core of dried blackberry fruit that’s familiar to most palates. The texture is tightly woven.

A short note, it no longer comes from seven vineyard sites.  Originally it did, but they didn’t change the name once they whittled down the sites.  If you’re wondering why not? Marketing wines is damn hard and they already had a few excellent scores from this blend.  They thought it was fine because the point of the wine hadn’t changed.  It’s still a cool climate Syrah from Santa Barbara County and it’s still sourced from a number of sites.

So why cut it down? Mostly because as Dragonette’s profile has gotten bigger, they both have access to better and better fruit but on the central coast there’s a lot of bigger vineyards.  Stolpman is about 250 acres and still feels tiny in fact.

But, the reality is that as Dragonette has had a series of these positive scores come in, they have access to the same vineyards, but those vineyards are more likely to make more of their best fruit available to them.  It’s a cycle that continues to repeat itself.  Good scores lead to better fruit.  Better fruit leads to better scores etc etc etc.  A positive feedback loop of sorts.

All in all, this along with Larner’s estate offering, continues to be among my favorite Syrah’s produced in this region of California. It’s nice to have the critics on board.

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Vineyard Sources and Small Wineries

Dragonette Seven

We can file this one under, another issue for small wineries to have to worry about. Like there wasn’t enough of them to begin with!

Hi guys, Mark Aselstine with Uncorked Ventures, so first, happy Monday to everybody. Second, I wanted to take a minute and talk about … This is a Dragonette 7, so this is a Syrah blend. Dragonette’s a smallish winery down in Santa Barbara, they have a tasting room in Los Olivos, still one of the very best places to go wine tasting on the Central Coast or really anywhere in California. I wanted to take a minute to talk about this bottle, not only because it’s going out to Red Wine Club members currently but also because I think it helps to tell the tale of some of the challenges faced by smaller wineries. If you’re thinking why didn’t they just call it Syrah instead of 7, well so, they did it in large part because when they first started making this wine I think in 2011 or so, they made it from seven different vineyards and it was really a blend and they’re trying to kind of give you a good idea of what does Syrah from this section of the Central Coast really taste like and they’re trying to find cool climate vineyards, et cetera, et cetera. You know they’re checking all the boxes.

The issue then came as Dragonette’s profile got bigger, they got access to more fruit from some of the very top vineyard sources that they were trying to source from and that meant that they then didn’t have to use fruit from sources that they didn’t like quite as much. Instead of seven, we’re really down to three or maybe four in some smaller vintages. From a smaller winery perspective, so they’ve had good scores on this from the beginning, 93, 94 points in Spectator consistently, do you change the name and get rid of all of the critical acclaim that went through past vintages just because you’re no longer using seven vineyard sources even though that’s what you titled the damn wine? That’s the question and not an easy one to answer for most people. I think most smaller wineries go through this as far as if they’re sourcing from a small vineyard and they’re putting the vineyard actually on the label, then what do you do if you lose access to that fruit?

This is almost kind of in the other direction, when if you outgrow some fruit that you don’t like quite as much. I think in essence this gave them the opportunity to keep kind of some of the critical acclaim that had built up behind this wine and this label and this blend that they do without having to kind of start all over again. That is truly one of the challenges that are faced by small wineries. If you don’t own a vineyard and you put time into marketing that vineyard or marketing that group of vineyards, even if you’re doing it through a trade name, what happens when you no longer have access or don’t need those vineyards? That’s a question that the injury as a whole, we haven’t been able to answer quite yet. So once again, Mark Aselstine with Uncorked Ventures, I hope you guys are all having a good one.

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Cabernet Franc: Coming to a Vineyard Near You

Cabernet Franc from Chinon France

I’ll veer out of California, Oregon and Washington for a moment here and mention a French Cabernet Franc. Outside of being my favorite varietal, there’s a good reason for that, I promise: Cabernet Franc is likely coming to a vineyard site near you!

Hi guys. Mark Aselstine with Uncorked Ventures. So first, Happy Friday. Second, I am joined today, I’m gonna hold this up so you can get a look at it. This is a French wine, so if you’re looking at the label closely, you’ll see that it’s showing the region that it’s from and not the winery name, first and foremost, which is kind of one of the interesting conventions of some old world wine regions.

Cabernet Franc Loves Cool Vineyard SitesSo, this is, I guess the important parts here at this is a Cab Franc from Chinon, which is a small town just outside or inside the Loire valley in France. So, a Cab Franc, if you’re not familiar, most American wine drinkers are actually aren’t all that familiar. So, it is one of the six Bordeaux varietals, one of the wines that they’re allowed to grow in Bordeaux. They use it largely as a blending grape. Franc is considered much like its child, which is Cabernet Sauvignon, to be kind of in that same range, although Franc is kind of the more petite, the more … even people that don’t enjoy using masculine and feminine terms of wine often will say Franc is the more female version of Cabernet Sauvignon, in large part because it is more acidic and it’s kind of a toned down version of.

So, I think when we talk about California, Oregon, and Washington wine, there’s a few places where Franc makes a lot of sense. We’re seeing this huge movement toward the Sonoma Coast and toward, say, cooler climate vineyard locations, like I wrote a few weeks ago about Perennial Vineyards on Bainbridge Island, and kind of can they grow grapes west of the Cascade Mountains in Washington. Oregon, how far over to the coast can you move in the Willamette Valley. How much coastal influence can you really accept in Pinot Noir? In California, Fort Ross and all that kind of coastal stuff, how much is acceptable? Where’s the divider? Where is that actual line, because no longer are we stuck to the inland valleys. People are willing to accept more acidity in their wines in the United States, so how much can you push it?

And Cabernet Franc’s kind of a, hasn’t really benefited from that as far as extra plantings yet. It’s been almost exclusively Pinot Noir, but Franc is a logical second step. So, if you’re gonna see winemakers who have these cool vineyard sites, these vineyard sites that maybe a generation ago were considered both substandard or suboptimal, and now if you don’t want to grow Pinot, and not everybody does, believe it or not, what are your other choices? Sure, some people are gonna plant Grenache, but some winemakers might also not want to fight the sales challenges that come intrinsically to road varietals at times. And Cab Franc may be just enough with the Cabernet in the name, and also just maybe familiar enough on the palette that people might buy it from a tasting room without it taking a five minute explanation of, “Yes, this is an actual grape, and here’s the history of it, and here’s why we planted it here. And then oh, by the way, try it and then tell me if you like it and want to buy it.” Maybe you can just get straight to, “Do you like it and want to buy it?”

So, that’s kind of maybe a long winded kind of explanation, but Cab Franc is definitely one to watch here. I think California and then up in Washington might be where it finds a home. It hasn’t quite found one yet. A lot of the Cab Franc that we end up shipping, there’s a few rows in a vineyard of somebody kind of liking it and wanting to try it, and it’s an interesting varietal for that reason.

So, once again, Mark Aselstine with Uncorked Ventures. Hope you guys are having a good week so far.

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How Huge Retailers Do Bulk Wine

Kirkland Malbec Argentina 2015

One of the issues with doing these so much off the cuff, eventually you forget something. In this case, it’s how major retailers do bulk wine. Here’s some information on what they do, although it’s perfectly acceptable wine, if you ask a winemaker they’ll tell you, they can’t take any chances when doing a wine like this.

Hi guys, Mark Aselstine with Uncorked Ventures. I talked yesterday about the bulk wine market, and I realized that I had forgotten one important factor. This is a great example of what I forgot. This is a Kirkland Malbec. Kirkland, if you’ve been living somewhere under a rock, is Costco’s own wine brand. Excuse me if I sometimes will refer to Kirkland’s, Costco, et cetera. It will still always be price going to make.

In any case, there’s one other part of the boat wine market that does exist, but it’s just out of reach for 99.9% of retailers even. That’s how most of Costco functions. They’re not buying wine that’s been made for somebody else, or made and not been able to be sold. They are in essence, contacting a winemaker and saying, “I would like you to make us some wine, and here’s kind of the particulars that we want.” That’s how this goes down. There’s some wine clubs that do it that way. We don’t. I think this is a better model.

The Costco stuff, the Kirkland brand, is well scored and well reviewed. That’s because they’re really picking and choosing winemakers to work with. For me, I think there’s a lot to be said for people getting wine at an affordable price rate, but there’s also a lot to be said supporting the industry as a whole. If everybody only by his bulk wine, then we’re left with only bulk wine on the market, and that’s not a good thing for the industry.

It’s a little bit of this, a little bit of the, but the bulk wine market definitely one other choice, than if you have a whole lot of money, and you have a whole lot of way to sell a whole lot of wine. You can start to make some other choices, and really plan stuff out a little further in advance, almost like you’re a functioning winery in and of yourself. I hope that helps a little bit. Once again, Mark Aselstine with Uncorked Ventures. I hope you guys are having a good one so far.

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Shiner and the Bulk Wine Market

This is a Shiner

Where do many of my competitors get a lot of their wine? From the bulk wine market. Here’s what a shiner looks like, here’s some info on the bulk wine market and here’s when I think it’s appropriate for a retailer to use the bulk wine market.

Hi Guys. Mark Aselstine with Uncorked Adventures and a happy beginning of the week to everybody. So I got asked a few days ago, by a customer, about the bulk wine market, and why I feel kind of that there’s … for the most part the bulk wine market isn’t someplace that a wine club should really be venturing. So the bulk wine market really breaks down to a few different segments. So first, if you were gonna bulk out some wine, often a winemaker will talk to somebody like me and ask if, “Hey, I made a little bit extra.” Or “Hey, my day job is taking a little bit of extra time, can you take a barrel or two?” I think that’s a perfectly reasonable way for a wine club to operate and to add some bulk wine to the portfolio under a different label.

There’s also declassified wine. And you run into this more often than the first version. And that’s where a winery isn’t very happy with what they’ve produced, and they don’t want to put it under their own label. So they’re willing to give it somebody else. And they’ll bottle it and send it off under a different label so that the winery who actually made the wine is never at risk for losing their brand name. In my opinion, a monthly wine club that does that is not doing you much of a service at all.

So, third way that wine gets sold. Winery makes a lot of wine. Winery bottles it. So this would be a shiner, as you can see, the cork is completely empty. Well, the cork doesn’t have a label on it, but you can tell there’s no label on the bottle. So this is a Sonoma Chardonnay that is a shiner. And then they’ll sell shiners and then somebody can slop a label on and do it. I think that’s also a fairly reasonable way for a wine club to get some wine out.

In reality I think part of providing a service, at least in my opinion, is that you teach people a little bit about wine. And the easiest way to do that is to talk about real wine makers, and real vineyards, and real wine labels, and not do this kind of third party stuff where there’s no real paper trail and there’s no real way to know what’s actually in the bottle. And I know that probably makes me different and maybe a little bit even unpopular in this crowd. But it is what it is.

So in any case … so that’s a quick run down of the bulk wine market. This is a good example of what a shiner actually looks like, and I hope everybody’s having a good week so far. Talk to you soon.

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Dry Ice During Fermentation

dry ice during the beginning stages of fermentation

As shown above, dry ice is often used by winemakers during many stages of fermentation, but especially at the beginning of fermentation.

So why use dry ice?

First, dry ice is just frozen carbon dioxide gas, so there’s no by product left in your wine.  Dry ice goes directly from a solid to a gas, leaving your liquid sitting comfortably underneath.

More importantly, why?

First, the goal is to keep what is referred to as a cold ferment.  Often wineries and winemakers are stuck for space.  They’d love to simply keep their grapes from A-Z at a standard temperature.  But, space is a major issue, so there’s often no ability to keep your grapes inside a cool room at all times.

In the video above, these grapes are being sorted outside, on a day that was close to 100 degrees.

One thing that most people don’t realize, yeast is what turns sugar in grapes to alcohol and therefore wine, but yeasts die when they get too hot.

For a winemaker that wants to use only naturally occurring yeasts and doesn’t want to have to add anything to their fermentation, using dry ice is one outstanding and natural way to help that occur.

A secondary benefit of using dry ice is that the gas can pool in small amounts, especially in the area where the container ends.  For winery staff, it’s something to be aware of because that’s a health risk, but it’s also a health risk for bacteria.

Dry ice in that way creates something of a roadblock to bacteria while allowing yeast to do their work, a sort of win-win during fermentation and one reason why I’m surprised we don’t see the practice used more often.

BTW, that’s $100 per bottle Pinot Noir being produced there-