Winexpression

No, it isn’t rocket science, as my wife conveniently pointed out to me one morning as I rambled off the reminders below. However, these are good points to keep in mind before you spend a day in wine country.

1. Wear dark clothing - Splatters happen and this will keep you from looking like a lush.
2. Wear comfortable shoes - Hard for the ladies, I know, but you just might get the urge to stroll through a vineyard or get stuck on a long tour. Besides, a lot of trails up to tasting rooms aren’t paved, so wear something that can get a little dirty.
3. Be aware of how you smell - Your tasting can be ruined if you or someone around you is wearing to much perfume, deodorant, or sun screen, or has body odor. I recommend a light application of deodorant on your freshly cleansed body, no perfume or cologne, and applying sunscreen 1/2 - 1 hour before your first stop.
4. Thoroughly clean your mouth - Includes flossing, brushing, and rinsing. Red wine sticks to plaque, so get it all off. (Remember those pink sugar pills at the dentist when you were a kid?)
5. Stay hydrated - Very important, especially when it gets hot. Bring a little more than you think you’ll need.
6. Bring a few snacks - This is good for keeping your blood alcohol level down and hypoglycemics at bay. This is in addition to making sure you stop for lunch.
7. Designate a driver - This person can use points #5 and #8. Most tasting room staff will have some stories of people stumbling out of the building to get behind the wheel. Sometimes wineries will offer an alternative beverage for the D.D., so feel free to ask.
8. Practice spitting - The shower is a great place to practice, and believe me, their is a technique to it. Go for accuracy and a clean finish. Any respectable winery won’t turn their nose up at you if you do this, and most have spit buckets set out, so go for it. (Extra points for distance.)
9. Plan your trip - But don’t cram in too much. Leave some time to explore or meander. I like to maybe have 1 or 2 set appointments, with enough time in between to stumble upon another winery that allows walk-ins. Three to Five winery stops is usually plenty for the day.
10. Have fun but go easy - This is just grape juice. Don’t let pretentious snobs ruin your day and don’t over do it. No one likes the drunk obnoxious fool, so don’t be that person.

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I was surprised to find this note in my inbox today from the Mondavi Family, so I thought I’d share.

To all of our friends,

The Robert Mondavi family is extremely appreciative of the many kind expressions of compassion and personal reflections that have appeared since Robert’s death. From the beginning, his vision, commitment to excellence in every part of his life and desire to empower others to do their best, were hallmarks of his efforts; and he would be gratified to see that his message was heard around the world.

Please be assured that your words have eased our feelings of loss, and we hope that our paths will cross in the future so that we can share some of our best memories.

The Robert Mondavi Family

Wow. I wasn’t expecting to receive anything like this (even if it did go out to an undisclosed amount of recipients). It just goes to show that you never know who reads your blog, and that you have a chance to reach people on a personal level, even on the internet. This was a very classy gesture on the part of the family, especially during their time of loss. The more time I spend around the wine industry, the more I realize it’s all about the people involved; their love and passion is what makes this business so special. Some of the nicest people I have met are in this trade, and this little email is further proof of that.

You can share a message / condolences with the family on the Napa Valley Vintners Website

Also, The Chronicle’s Jon Bonné has an extensive write up on Robert at SFgate.com

A write up is coming soon on the Robert Mondavi Winery Website.

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Despite technical innovations, sterile environments, a well trained wine making staff, and state of the art transportation and storage, wines today can still be bad, displaying faults that will ruin any wine lovers expectations. A whole number of things could have gone wrong, and below are just a few of the more common problems.

TCA – 2,4,6 Trichloroanisole “A Corked Wine”
You have probably had a bottle of corked wine if you’ve tried at least 12 different bottles of wine or so. Granted, TCA levels vary, so in trace amounts, you may have thought a wine wasn’t bad, but just displayed earthy or moldy characteristics. In heavier amounts, you probably related the smell to wet cardboard, a smelly basement, or a moldy stench and you new the bottle was bad. As more wineries have moved to screw cap closures, the appearance of TCA has gone down, but it hasn’t been eradicated since the cause can also come from inside the winery. The beams in the building, barrels, wooden palates, and especially corks, all have naturally occurring organic phenols that react with chlorine and form chlorophenols, which in turn react with mold and moisture and form TCA. I’ve typically found more corked wines when trying a cheaper bottle of wine that was sealed with a cork, but it still happens at any price level.

Acescence or Volatile Acidity (VA)
Balsamic Vinegar – Good, Balsamic Montelena – Bad.
Another fault that you may have encountered is when your wine smells like nail polish or vinegar and tastes tangy and sour. This wine was ruined when bacteria produced high levels of acetic acid, which overwhelm the tartaric, malic, or lactic acids that are wanted and balance the wine. Acetic acid is a naturally occurring by-product of fermentation, and trace amounts are allowed by the government in your wine. It’s when those level get to high (usually above the allowable 0.12g/100ml in California) that the wine has taken on this unwanted profile and is said to have acescense.

Brettanomyces/Dekkera or “Brett”
This is the bottle that overwhelmingly smells like a horse stable, barnyard, leather or even a band-aid. Some wine makers allow small amounts of brett into their wines to add complexity, but when these aromas overpower the fruit profile of the wine, it’s gone to far and the bottle is bad. Brettanomyces is a yeast that usually finds the inside of a barrel a welcome home, and can soon spread through the entire winery if not controlled by proper wine making hygiene. Brett is made up of 4-ethyl phenol, 4 -ethylguaiacol, 4-ethyl catechol, and isvaleric acid and can be very difficult to get rid of once it takes over a winery.

Watch for these traits in your wine, and don’t be afraid to tell your waiter, the retailer, the winery, or your friend that you think there might be a problem. It’s better to discuss the problem then ignore it, and you’ll develop a better palate because of it. If you get a chance to visit Copia in Napa Valley, they have a tasting station where you can smell and identify these faults from controlled samples, which might be a good way to familiarize yourself for future identification.

Remember, friends don’t let friends drink bad wine, and wineries are more than happy to replace your bad bottle, so don’t hesitate to bring it to their attention.

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(Note: Robert Mondavi’s Autobiography entitled Harvests of Joy: How the Good Life Became Great Business - Paperbackis available on Amazon.com) The Mercury News printed a nice obituary on Robert Mondavi this morning, which can be found here. The article highlights how he got into the wine business, his innovation using tempurature controlled stainless steel tanks for fermentation and French Oak barrels for aging (an uncommon practice at the time for California wines), and his recent work developing Copia in Napa Valley. It also lists some of the wineries he was involved with, including Arrowood Vineyards in Sonoma, Opus One in Oakville, Byron Vineyard in Santa Barbara, and Continuum launched recently by his children. His namesake winery was sold to Constellation brands in 2004 and they recently introduced Solaire, a reasonably priced wine that bares his name on the label. Winexpression was sent a press sample of the two wines they currently produce, and following is my review.

It goes without saying that when putting your name on a bottle of wine, you want that name to reflect well on you. I’m pretty sure that Robert Mondavi wouldn’t allow a company to simply plaster his name on a product that he wouldn’t be proud of. Even though Constellation is a huge brand, they hit a home run with their latest venture that bares the Mondavi name. Solaire is crafted by Rick Boyer and aims to showcase the quality of grapes coming out of California’s Central Coast and the results are a pleasant surprise. Even more surprising is the price point that both of these wines come in at. I’ve been recommending both to close friends for a few days now, hopefully they can get a head start finding them at their local retailer before the rest of the world catches on.

2006 Solaire Chardonnay, Santa Lucia Highlands, California

Price: $15

ABV: 13.5%

Rating: A (94 - 96 pts)

Notes: Just in time for summer! This wine possesses a rich aroma of vanilla, a touch of Oak, and hints of citrus and creme, that are not overdone on the palate. Think Crème brûlée without the weight, finished by a medium bodied palate that is fresh and crisp. It finishes beautifully and leaves you wanting more. I’ve tasted Chardonnays that weren’t this good that sell for twice the price. This is a fantastic value.

2005 Solaire Cabernet Sauvignon, Paso Robles, CA

Price: $18

ABV: 13.5%

Score: A- (92 - 94pts)

Notes: Another fantastic effort, I don’t think I’ve tasted a Cabernet from Paso at this price that was this good. It is gorgeous to look at, a rich and deep purple, that reveals loads of Black Cherry, Blueberry, and other black fruits on the nose. The mouthfeel is complex and full, and contains hints of leather, oak, and Cassis, with the dominate flavors of Cherry and Blueberry carried over from the nose. The finish is round, and not overly tannic, and lasts for at least 30 seconds. This is a great food friendly wine and a fantastic value that I’d compare to wines that sell for $50.

Website: www.solairewines.com

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As reported in Decanter, Winespectator (who has a full obituary), and SFgate.com, Robert Mondavi passed away this morning at his home in Yountville. If you would like to read more on the man, a book detailing his life entitled The House of Mondavi: The Rise and Fall of an American Wine Dynasty(paperback) Hardcover is available for purchase on Amazon.

The man was instrumental in many of the innovations still used today in wine making, was an excellent marketer, loved the arts, and left a legacy that will not soon be forgotten.

Robert Mondavi Winery

Wikipedia Article

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First it was corn, wheat and malt, then rice and hops, and now after this weeks frost, wine grapes could be added to the list of products directly related to the making of alcohol that have experienced a sudden rise in price. Winespectator reports that some vineyards in Napa and Sonoma Valley’s could have dropped into the high 20 degree Fahrenheit range during this weeks unexpected frost.

“I can’t remember a frost like this since 1972,” said Andy Beckstoffer, who oversees some of the largest vineyards in Northern California. “I don’t know if the damage is all that severe, maybe we’ve lost 10 percent, but we’ll know more later.”

Even that could be a big deal for prices, especially since California wine has been in higher demand over the last few years. It isn’t that wineries haven’t dealt with this kind of thing before, as most are well equipped to combat frosty evenings during bud break in spring. This time however, it was completely unexpected, thanks to warm weather just a few days before and it’s belated timing.

Time will tell what impact this will have on the industry. Australia experienced a similar frost last year about this time, and prices rose a few dollars on wine from large producers like Penfolds, Peter Lehman wines, and Henschke. Boutique wines were forced to raise prices even more.

Read [Winespectator.com]

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In an industry where nothing is sacred and business is booming, counterfeiting has become a huge problem, and that problem is now plaguing the wine industry. It’s the same question that consumers ask themselves when purchasing wine online, at auction, or even at a retailer they aren’t familiar with: Is this wine I’m buying fake?

Both Eastman Kodak and Hewlett Packard are devising plans to help wineries ensure authenticity. Kodak has teamed up with a company to provide a label that can be scanned by a special device that will verify if the bottle is a fake or the real thing. HP has taken a similar approach with a device they call “Memory Spot”. It can easily be affixed to the wine bottle and will contain encoded information that will be hard for counterfeiters to duplicate.

The wineries that have started employing these solutions, including Vineyard 29, Staglin Vineyards, and Colgin, claim that the up front cost is minor when compared with the long term cost of their brands tarnished by fakes. It’s probable more wineries will follow suit, considering the integrity of their name is what’s at stake.

Read [MSN.com Money]

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Via FT.com

Amazon, the world’s largest online retailer, is to start selling wine in the US, entering a business fraught with regulatory complexities and littered with the wreckage of previous failures.

Amazon is looking to recruit a senior wine buyer, whom it says will be responsible for “the acquisition of a massive new product selection” for its site. The wine sales will augment a rapidly expanding non-perishable groceries business that Amazon launched two years ago.

So what does this mean for consumers?

1. Competition in the space, which has been primarily dominated by Wine.com
2. Business influence to possibly cut through the red tape of the industry
3. Buying with one click!

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I’ll admit it, I’m not that familiar with Gin. I like it, and I used to order up a Sapphire tonic when dining out, but I just haven’t given it that much thought: until recently. On a recent trip to Idaho, I was introduced to the world of premium Gin’s at a fine little establishment called Bardenay’s. The Gin that is distilled on premises gets 11 different botanicals added to it, and believe me, it’s fantastic. In fact, I spent a good part of the trip trying to buy it. (Idaho’s liquor laws are annoying.)

That little experience opened the door for me to accept an offer to try Hendrick’s Gin as a press Sample. All I can say is WOW! Welcome to another lever. This Gin is fantastic, from the awesome bottle, to the smooth mouth feel and aromatic nose, this spirit has it all. The note included says to enjoy as a Martini or with tonic, but I would recommend first putting a little bit on a spoon, let it touch your lips, and then try to decode the complex nuances found within. In fact, a small amount would work great out of a small wine glass.

Distilled in small batches in Scotland, this Gin is quite unique. The companies website explains the process:

Instead of crudely boiling its ingredients, the Carter-Head “bathes” them in vapours. By keeping our eye on the round windows, we enforce the slowest possible build-up.

This makes an enormous difference in flavour. The more leisurely the distillation, the smoother and more thorough the instillation. This is especially critical when dealing with the peculiar orchestra of botanicals that makes Hendrick’s Gin so extraordinary.

In addition to some standard and proprietary infusions, Henbdrick’s Gin also gets touched with Bulgarian rose petal oils, and cucumber of all things. These subtle additions add a refreshing and pleasant flavor and aroma.

So, there you go. Try it, but only tell a few good friends. If to many people find out about this, we might not have enough for ourselves.

Notes: Hints of juniper, rose petal and cucumber greet and refresh your nose. A smooth mouth feel leads to a lingering finish where a bit of heat can be felt on the back of your palate. Fantastic on it’s own, in a Martini, or with a slice of cucumber and a splash of tonic (I like the Whole Foods organic brand made with cane sugar).
ABV: 44%
Score: A (94- 96 pts)
Price: $30

Website: HendricksGin.com

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Let’s cut to the chase, as I’ve written about Cameron quite a few times before. (Feel free to search)

The following are my reviews of his current releases and a couple of bottles that I previously reviewed that were corked. As always, I taste the wines twice, sometimes three times: first upon opening, second after 1/2 - 1 hour, third after 1 hour.

Lot 33 2005 Cabernet Sauvignon Spring Mountain District
Price: Sold out
ABV: 14.5%
Notes: This limited 500 case production wine sold out already, but I have no idea why. The nose is cloying, with hints of licorice & tar. This lackluster wine is boring on the palate and finishes with minimal raspberry notes.
Score: C+ (78-80 pts)

Lot 35 2005 Cabernet Sauvignon Yountville District, Napa
Price: $14
Abv: 13.8%
Notes: This wine is pretty forgettable. It’s raspberry, earth, and leather nose is very hard to smell. A medium to thin body with mediocre tannins, this is definitely not the best juice the area has to offer. Perhaps it will improve over the next few years, but I’d say your money was better spent on a different lot.
Score: B- (80 pts)

Lot 36 2005 Cabernet Sauvignon Rutherford, California
Price:$14
Notes: This ruby purple wine opened up after an hour to reveal dark chocolate, cherries and blueberry, but a whiff of green bell pepper just upon opening. The medium bodied texture gave way to a tannic finish. This wine needs some time in bottle, but is not a bad effort. Drink 2009 - 2012.
Rating: B (84-86 pts)

Lot 39 2005 Shiraz Barossa Valley, Australia
(90% Shiraz, 10% Viognier)
Price: $12
Abv: 15%
Notes: Here’s a good mid week wine. The ruby colored effort has a dusty nose with hints of cherry and raspberry. The medium bodied finish is a bit tart, so I’d pair it with food as opposed to drinking it alone. Drink now.
Score: B (84-86 pts)

Lot 43 2005 Zinfandel Dry Creek Valley, Sonoma
(80% Zinfandel, 15% Syrah, 5% Petite Syrah)
Price:$12
Abv: 15%
Notes: I was a bit disappointed by this wine as the nose seemed pretty nice, but the fun pretty much stopped there. It is a bit thin and tart with a cranberry like finish. This bottle was a bit hot and lacked depth and character, but would be fine as a tweener opened over the next few years.
Score: B- (80 pts)

Lot 47 2005 Cabernet Sauvignon Diamond Mountain District, Napa Valley
(80% Cabernet, 20% Merlot)
Price: $20
Abv: 14.5%
Notes: Here is your winner! This beautiful wine is pure Napa Valley and reminded me of 40 - 60 dollar wines of the same caliber. The dark purple color envelopes the glass and draws your nose in, greeting it with blackberry, vanilla, and a touch of toasted oak. The round tannins are supple and refined, yet stand up on your tongue and declare that this is a very well done effort. Drink now or over the next 5 years. This is the best wine of the group. Unfortunately it’s very limited, with only 400 cases available so snatch it up now. (Update: this wine is sold out on the website, possibly some left over in Costco)
Score: A (92 - 94 pts)

Lot 48 2005 Meritage Napa Valley, CA
(80% Rutherford, 20 % Oakville, [50% Merlot, 20% Cabernet, 15% Cabernet Franc, 8% Malbec, 7% Petit Verdot])
Price: $12
Abv: 14.5%
Notes: For those of you that are drawn towards a more earthy, less fruit forward wine, this is the bottle for you. A very nice nose with leather, tobacco, and earth that transforms into a touch of plum on the medium bodied well textured palate. A very nice finish that lingers for 30 seconds plus.
Score: A- (90-92 pts)

Lot 57 2006 Chardonnay Carneros, Napa Valley
Price: $12
Abv: 14%
Notes: This wine comes nowhere close to the Rombaueresque Lot 30 that was a huge bargain. This effort is very acidic and reminded me more of a Sauvignon Blanc than a Chardonnay, with a palate that is overpowered by lemon zest and oak.
Score: C+ (76-78 pts)

Note: It seems that prices have crept up over the past year, which would be fine if quality had done the same, but that doesn’t seem to be the case. Continue to check back here, or sign up on the right to receive updates via email so you don’t get burned by a ho-hum bottle in the future.

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