Recent Blog Articles
- NorCal Wine Has Moved
- 'Tis the Season to be Zinful
- New Tasting Rooms & a Grand Opening in Lodi
- How You Can Contribute to Earthquake Relief in Napa
- A Tale of Two Conferences
- Cats and Dogs Blogging Together
- Getting the Wine Bloggers Conference We Deserve
- New White Wines and Rosés from Rutherford's Day in the Dust
- 6 More California Rhone Wines to Try at Rhone Rangers
- Lodi Zinfandel Goes Native
- Study: Researchers Discover New Taste
- He Wasn't Talking To You, Mr. Outrage
- 16 North Coast Rhones to Try and a Toothsome #WineChat
- Howell Mountain Spring Tasting Wrap Up
- Of Tasting Notes and Photographs
- Rhone Rangers Tastings and Rhone-Variety Wines Tasted
- More Thoughts on Blind vs. Non-Blind Tasting
- A Great Tasting on Balance
- How Critics Taste Wines - On Blind Tasting
- On "Unexpected Napa Valley Wines"
Recent Wines of the Day
- 2010 Moone-Tsai Cabernet Sauvignon Napa Valley
- 2009 Hawk and Horse Cabernet Sauvignon
- 2010 Skinner Vineyards Estate Mourvedre, El Dorado
- 2012 Masut Estate Vineyard Pinot Noir, Mendocino County
- 2010 Gallica Cabernet Sauvignon Napa Valley
- 2011 Harney Lane Old Vine Zinfandel Lizzy James Vineyard Lodi
- 2006 Santana Supernatural Rosé by Mumm Napa
- 2011 Jekel Riesling Monterey and 2011 Jekel Pinot Noir Santa Barbara
- 2012 Matthiasson Chardonnay Linda Vista Vineyard Napa Valley
- Review from the Cellar - 2010 Qupé Mourvedre Ibarra-Young Vineyard
- 2012 Tres Sabores Rosé “Ingrid and Julia” Napa Valley
- 2011 Testarossa Pinot Noir Garys’ Vineyard Santa Lucia Highlands
- 2009 Lucia Pinot Noir Garys’ Vineyard Santa Lucia Highlands
- Review: 2009 Buccella Cabernet Sauvignon Napa Valley
- 2008 Vin Roc Cabernet Sauvignon Atlas Peak Napa Valley
- 2009 Cornerstone Cellars “The Cornerstone” Napa Valley
- 2009 Laetitia Pinot Noir Single Vineyard La Colline Arroyo Grande Valley
- 2010 Lange Twins Chardonnay Estate Grown Clarksburg AVA
- 2012 Borra Vineyards Artist Series Kerner Lodi AVA
- 2010 Wren Hop Pinot Noir “Fire Messenger” Sonoma Coast
NorCal Wine Blog
New Tasting Rooms & a Grand Opening in Lodi
- General Interest
- Written by Fred Swan
- Created on Sunday, 19 October 2014 18:59
I’ve written numerous times about the increasing quality of wine coming out of Lodi. What I haven’t said much about is how the tasting room scene has been improving. My bad.
There have been a number of really positive developments on that front. Below are three of the most exciting. Each is well worth your visit.
One of California’s leading providers of elegant Zinfandel, McCay Cellars, now has a dedicated tasting room in Lodi. It’s located in a small industrial park, but has plenty of personality. McCay previously offered tastings through a downtown tasting room that served multiple labels.
In addition to wine, the new site has a cooler with meats, cheeses and non-alcoholic beverages for sale. So, it’s a great stop if you love excellent wine and especially if you’re on your way to a picnic.
McCay Cellars tasting room
Linda Larson McCay and Michael McCay in front of the tasting rooms graffiti art-decorated macro bins.
McCay Cellars – 1370 E. Turner Road, Lodi 95240 – 209.368.WINE
Open Thursday through Monday, 11am to 5pm and by appointment.
m2 Wines is another one of Lodi’s star Zinfandel producers. For years, m2 operated out of the same industrial park that McCay Cellars just moved into. Owner/winemaker Layne Montgomery needed more space for making the wine to entertain the growning number of m2 fans.
His vision has delivered a striking, statement winery. It’s minimalism meets Prairie Architecture meets industrial chic. And it stands alone in its field. Literally.
The long, low, rectangular structure is divided into three connected sections. On the right is the tasting room with ceiling height sliding door panels. The panels let in filtered light when closed but can also open up to wide vineyard views. The middle section is an open breezeway equipped with picnic tables, a cooling breeze and views that seem to extend for ever across the fields. The leftmost section is the winery itself, complete with tanks, barrels and, importantly for a tasting room, nice washrooms.
The new m2 winery and tasting room
m2 Wines – 2900 East Peltier Road, Acampo 95220 – 209.339.1971
Open Thursday through Monday, 11am to 5pm and by appointment
Oak Farm Vineyards
The newest destination winery in Lodi is Oak Farm Vineyards. Located on the historic Devries ranch, the property features original, restored buildings, a brand new winery, a beautiful entertainment building, a lake, 60 acres of vines and more.
The scale of the property and buildings makes it an excellent choice for large, private events. In addition the the 2,500 square foot tasting room, and a courtyard more than twice that size, there’s a 900 square foot conference room. However, the whole place has comfortable feel that’s welcoming to casual tasters.
Oak Farm Vineyards is holding a grand opening next weekend October 25–26. It runs from 11am to 5pm both days. There is a $5 fee for a five-glass tasting. Club members and up to three guests taste for free. Light bites and music will be free for everyone at this event. I highly recommend you swing by if possible. You can confirm details and RSVP here.
The new entertainment center and winery at Oak Farm Vineyards. It's bigger than it looks.
One of four fireplaces in the entertainment center.
Oak Farm Vineyards managing partner Dan Panella and winemaker Chad Joseph.
The new tank room at Oak Farm.
Oak Farm Vineyards – 23627 Devries Road, Lodi 95242 – 209.365.6565
Regular tasting hours are Friday through Monday, 11am to 5pm.
Follow NorCalWine on Twitter for wine news, information on events and more, or friend me on Facebook. This article is original to NorCalWine.com. Copyright 2014. All photos by Fred Swan except those provided by McCay Cellars. All rights reserved.
How You Can Contribute to Earthquake Relief in Napa
- General Interest
- Written by Fred Swan
- Created on Tuesday, 02 September 2014 01:21
It’s been easy for some people from outside the immediate area to make jokes about “free run juice” and “air-lifts of water crackers,” but last week’s earthquake in southern Napa devastated many homes and businesses. There are still people in great need of assistance.
Give Napa Valley residents and business a hand this week. (Photo: Jason Tinacci / Napa Valley Vintners)
Many in Napa and Sonoma will say that one of the best things you can do for them is indulge yourself and buy their wines or spend time (and money) in the area as a tourist. But there are also a number of charitable funds to which you can contribute. Some come with benefits for you beyond the warm-hearted feeling that comes from helping others. I’ve collected information on many of those here for your convenience.
How You Can Contribute to Earthquake Relief in Napa
Napa Valley Community Disaster Relief Fund of the Napa Valley Community Fund (NVCF)
This fund will allocate money to projects it feels will best help in Napa’s recovery. You can donate directly. See their dedicated web page for details.
If you prefer, or in addition, you can donate through a purchase of Matthiasson Quake Cuvée. 100% of the after-tax profits will go to NVCF. This limited release wine, made by SF Chronicle Winemaker of the Year Steve Matthiasson, will ship in Spring, 2015. This opportunity is limited in duration since there’s only so much wine available.
You may also donate through the Bank of Napa Earthquake Relief Fund. Donations via the bank can be made in person at the bank or by mail to Bank of Napa, 2007 Redwood Road, Suite 101, Napa, Calif., 94558. Make checks payable to Bank of Napa. The monies will be forwarded to NVCF.
Napa winemaker Jason Moore founded NapaStrong at gofundme. The fund stands at about $13,000 right now with a target of $30,000. The money will support people working on the dangerous winery cleanup projects by providing lunches, childcare, etc. Any remaining funds will go to other residents and businesses in need. You can contribute directly at this page.
Alternatively, you can contribute through Rocca Wines. Buy some Rocca wine here, and they will give you a 10% discount and they will contribute 10–20% (depending on how many bottles you buy) of the net proceeds to NapaStrong.
Community Action Napa Valley
CANV is a non-profit that has been providing relief to needy Napa Valley residents since 1965. Their support includes emergency shelter, housing, food, coaching and financial assistance. To donate money, a vehicle or learn how to volunteer visit this page.
If you donate $50 or more to CANV in September, provide proof to Doug Wilder of purely domestic wine report. If you’ve not a subscriber, you’ll get 12 months of free online access to the reports. (If you are a subscriber, I suspect Doug would entertain allow you to gift the 12 month access to a friend.)
Foundation SAVE Cards
Napa City firefighters and the California Fire Foundation are collaborating to provide $100 SAVE cards to people needing emergency assistance. Every dollar counts for someone who has just lost their home in an earthquake or fire. You can donate to the California Fire Foundation here. They’ll allocate to your money to SAVE, or one of their other aid programs for Californian’s effected by fires or natural disasters.
My friend Elaine Brown of Wakawkawinereviews.com, who spent a lot of time helping in the community during the aftermath, also suggests these agencies for your donations:
Aldea Children & Family Services
Red Cross Napa Valley Chapter
If you, or someone you know, is in need of assistance, please visit the Napa Valley Vintners excellent listing of community resources here.
If you know of other means of contributing, please provide details in the comments section below.
Disclaimer: Neither I nor NorCalWine.com are affiliated in any way with the people or entities listed above. I don’t endorse any one of these over the others, nor do I have any control over how or when your donations might be allocated by these parties. I, like you, am trusting that it will be done appropriately.
Getting the Wine Bloggers Conference We Deserve
- General Interest
- Written by Fred Swan
- Created on Thursday, 24 July 2014 17:29
I attended this year’s North American Wine Bloggers’ Conference in Santa Barbara last week. This was the fifth WBC I’ve attended. Some parts of the conference were truly excellent, many were interesting in the moment but not memorable. Others could and should have been much better in my view. The event is a for-profit venture. Attendee feedback is vital to improvement in future seminars, tastings, excursions, presenters and in the conference as a whole.
Zephyr does solicit feedback from bloggers for future sessions. Not all advice is taken. Some is conflicting, impractical or would cut into Zephyr’s profits. The organizers have made changes over the years based on our comments though.
There’s still a lot of room for improvement. And three of the six best events in Santa Barbara that weekend were actually non-sanctioned gatherings which Zephyr didn’t want anybody to attend. I’m concerned, though, that a negative feedback loop is being created. There was even an article this week, from a blogger who wasn’t present at the conference, that did nothing but regurgitate negative comments from attendees.
Some of the criticism is so virulent, and sometimes personal, that the relationship with Zephyr—who don’t react well to complaints anyway—can only become increasingly adversarial. That won’t lead to better conferences. Likewise, the tenor of gripes about individual panelists is such that only people totally desperate for exposure will agree to participate in coming years..
A few months ago, bloggers rightly called Robert Parker out for posting a scathing forum rant about a Jon Bonné/Eric Asimov tasting seminar he hadn’t attended. His comments were based on partially inaccurate missives from his colleagues. We should hold ourselves to the same standards to which we hold others.
I’m not saying some of the criticism isn’t justified. We should keep that criticism constructive and impersonal though. Before we rip into panelists on blogs and social media, we should remember panelists are people with feelings, reputations they’ve built through years of diligent work, and families and friends who may see our posts. We should remember the panelists came to the conference with goodwill toward us, the intent to be helpful and that the only payment they receive is our goodwill in exchange.
Note: Per comments from Allan of Zephyr Adventures (see below), I have edited this article to remove text indicating that Zephyr employees are not winee industry people or wine enthusiasts.
Follow NorCalWine on Twitter for wine news, information on events and more, or friend me on Facebook. This article is original to NorCalWine.com. Copyright 2014. Photo credit: Wikimedia Commons: Malloreigh - RetouchAll rights reserved.
Lodi Zinfandel Goes Native
- General Interest
- Written by Fred Swan
- Created on Wednesday, 02 April 2014 09:54
Lodi is well-known for Zinfandel. Of particular note are its many acres of old vines. Thick-trunked and twisted after all these years, they look more like short trees than grape vines.
The fruit these centenarians bear is full of character, but their unique traits are sometimes masked by new oak and other winemaking choices intended to please contemporary wine lovers. So, unlike Pinot Noir vineyard-designates often made with a minimum of intervention to expose distinct terroir, even super-premium Zinfandel wines don’t necessarily reveal all the unique characteristics of particular old vine plots. This makes it hard to know exactly how excited we should really be about those vineyards.
The Lodi Native project addresses that problem directly. It presents single-vineyards of distinction from Lodi’s Mokelumne River AVA in wines that are skillfully made, but not “crafted.” I tasted the project’s first 6 wines. The differences between each were dramatic. The wines are beautiful. They compelled me to open my wallet, a much harder task these days than it used to be.
What is Lodi Native?
Lodi Native is a serious effort by six winemakers to let heritage vineyards speak clearly through “sensible viticulture and minimalist winemaking”. Each man was responsible for his own wine but also worked with the others from the outset to define a winemaking credo. As wine production moved forward, they consulted with each other on challenges and critiqued all the wines to drive quality and transparency of terroir. Each agreed to forego personal and brand-styles in favor of that transparency.
Here are some of the restrictions on Lodi Native wines:
• 100% Zinfandel from single-contiguous vineyard
(except when a particular vineyard has a long, recognized history for mixed blacks)
• Native-yeast fermentation for primary and malolactic fermentation
• No new oak or inner staves
• No oak substitutes such as chips or powder
• No addition of water or subtraction of alcohol
• No addition or reduction of acid
• No added tannins
• No added color or concentrates, including Mega-Purple
• No fining or filtration
• No must concentration, Flash Détante or similar extraction measures
This was a risky project. The winemakers couldn’t use commonly accepted measures to counteract issues with the grapes or production. Some winemakers hadn’t relied solely on native fermentation before, so they didn’t know what surprises the peculiar strains in their vineyard and winery would bring. There was no oak “spice box” to cover minor flaws.
In fact, there were originally seven winemakers in the project. One voluntarily withdrew because an issue with harvest resulted in his grapes coming in with too much sugar. He wouldn’t be able to ferment the grapes dry or have a balanced wine while adhering to the protocols.
The Lodi Native Wines
The first vintage for Lodi Native Zinfandel was 2012. A limited number of six-bottle sets packaged in attractive wood boxes are available from the Lodi Wine & Visitor Center for $180. If there are extra single bottles, those will be available from the wineries for about $35.
2012 Maley Brothers Lodi Native Zinfandel Wegat Vineyard
Winemaker: Chad Joseph — Grower: Todd Maley
Wegat Vineyard is on Lodi’s west side, an area noted for Zinfandel with spicy characteristics. Its 21 acres hold head-trained Zinfandel on St. George rootstock planted in 1958. The vines here are noted for producing unusually open clusters with small berries. Some whole clusters were used in making the Lodi Native wine to enhance complexity.
The dark ruby wine is a study in cherries. The vivid nose shows red cherries and black, canned cherries, fresh cherries, macerated cherries, dried cherries and tart cherries. The cherrypalooza is decorated with fresh sage, garrigue and array of spice. The palate is intense, focused and quite long with flavors of red cherry, blueberry and a touch of sweet herb. The body is medium+ with notable freshness and just enough fine-grained tannins. 14.9% alcohol. Highly Recommended+
2012 m2 Wines Lodi Native Zinfandel Soucie Vineyard
Winemaker: Layne Montgomery — Grower: Kevin Soucie
Soucie Vineyard is the furthest west of all the Lodi Native sites, very near both I–5 and the Delta. Kevin Soucie’s meticulous care results not just in great fruit but a vineyard that looks like a massive Zen garden, hundreds of bonsai vines in a vast field of sand that’s smooth as a U.S. Open sand trap. The particular block used in this wine was planted in 1916 and features deep, sandy soil that’s so fine as to be nearly powdery. The vineyard is noted for a unique earthy character that ranges from mushroom to dairy yard notes.
The grapes for this wine were picked at two different ripeness levels, the first 50% at just 22 brix, to foster complexity, acidity and ensure that the wine would ferment dry. The nose features spicy, slightly resinous, forest floor, mushroom and a whiff of dill with plenty of sweet-tart berry fruit. The creamy, nearly full-bodied palate is intensely flavored with spicy berry fruit. The moderate tannins are fine-grained, the finish long. 14.5% alcohol. Highly Recommended+
2012 McCay Cellars Lodi Native Zinfandel TruLux Vineyard
Winemaker: Michael McCay — Grower: Keith Watts
The TruLux Vineyard is also on the west side, roughly located between the Michael David and Van Ruiten wineries. Its exceptionally tall vines were planted in the 1940s on St. George rootstock. It’s wines are said to lean toward loamy flavors.
Medium+ ruby in the glass, this wine offers aromas of earth, spicy dark plum and carob. In the mouth there’s medium+ body, moderate, fine-grained tannins and marked acidity that provides juiciness throughout the lengthy finish. Flavors include tart and ripe blackberries, dry earth and spice. 14.5% alcohol. Highly Recommended
2012 St. Amant Lodi Native Zinfandel Marian’s Vineyard
Winemaker: Stuart Spencer — Growers: Jerry & Bruce Fry
Marian’s Vineyard is an 8.3 acre plot within the expansive Mohr-Fry Ranch southwest of Lodi. All of the fruit from the 113-year old vines go to St. Amant winery.
This deep ruby wine is softly aromatic, showing dry earth, gentle brown spice and introverted dark fruit. Silky tannins add interest on the creamy, full-bodied palate. Rich flavors of cocoa, savory herb, sweet yet tangy dark fruit and blackberry jam. 14.7% alcohol. Highly Recommended
2010 Fields Family Wines Lodi Native Zinfandel Century Block Vineyard
Winemaker: Ryan Sherman
The vines in this 3-acre vineyard in the far to the AVA’s eastern side are own-rooted. They were planted in 1905 on the quick-draining sandy soil of talcum-powdery fineness. This was the first time its fruit was used in a vineyard-designate wine.
According to sommelier/writer/Lodi wine expert Randy Caparoso, Lodi’s east side is associated with Zinfandel of “red berry perfume and higher acidity.” That’s certainly evident in this feminine, Pinot-esque wine. Its attractive nose expresses three aspects of cherry: the red fruit, the blossoms and the leaves. The palate is also more delicate than the west side wines with medium+ body and prominent acidity balanced by very fine, delicate tannins. Flavors include red cherry, sweet spice and sweet herb. 13.9% alcohol. Highly Recommended
2012 Macchia Wines Lodi Native Zinfandel Noma Ranch
Winemaker: Tim Holdener — Grower: Leland Noma
The portion of Noma Ranch Zinfandel that goes to Macchia comes from own-rooted, head-trained vines that are unusually low to the ground. More than 100 years old, they are dry-farmed and yield tiny bunches and berries with yields as low as one ton to the acre, resulting in very concentrated wines.
The darkest of the six Lodi Native Zins, this Macchia effort is opaque with a ruby-purple hue. Subtle aromas of dark berries, dark spice and ripe black cherry peak from the glass. The palate is much more outgoing: full-bodied with moderate, very fine tannins framing heady flavors of ripe black cherry, plum, spice, cocoa and oak char. (No new oak is allowed in Lodi Native, but once and twice used barrels can still yield flavors.) 15.0% alcohol. Highly Recommended
The Lodi Native project has achieved its primary goal in the very first vintage. The wines very clearly show the differences between some of Lodi’s most-prized heritage vineyards. And, despite a commitment to sacrificing ideal balance and maximum deliciousness to achieve that aim, the resulting wines are very, very good. They show that, when taken from fine, lovingly-farmed vineyards and made with care, Zinfandel needn’t be sweet, thick in the mouth or dressed in new barrels to captivate. Bravo!
For more on the project and wines, including her signature drawings, see Elaine Brown's article at Wakawaka Wine Reviews.
Study: Researchers Discover New Taste
- General Interest
- Written by Fred Swan
- Created on Tuesday, 01 April 2014 00:00
Researchers in Australia claim to have discovered a new taste category. The human tongue's sensitivity to sweet, sour, bitter, salty and umami flavors has been well-known for decades. Umami was the last of the five to be accepted scientifically as a basic taste. It is the sensation of savory flavors based on glutamates and nucleotides found in foods such as meat, mushrooms and soy. Its official recognition in 1985 unleashed a flood of conversations in the world of food and drink.
Now a new study has tongues wagging again. The research, conducted by staff and graduate students at Yarra University, Melbourne have identified something they call omimi. Omimi doesn't involve newly discovered taste receptors nor chemical triggers. Stimulating the known taste receptors in certain complex combinations and at varying levels of intensity opens up sensitivity to this new taste sensation.
“It’s like a combination lock on a door to another dimension of flavor,” said Dr. Sue-Ann Sauer, one of the study's co-authors, during a teleconference announcing the study’s release. “We can reproduce it, but don’t yet have a full understanding of the mechanism behind the reaction.
The study is not conclusive and it's authors warn both further investigation and peer review are required. "We are already beginning a new phase of trials,"said Ian Debacon, head of research in the Department of Food Science at Yarra University. "Fortunately, the new flavor profile is quite pleasant and we have no shortage of volunteers for current and future testing."
Debacon's optimism is understandable given published comments from some of the first study's volunteers. "I've signed up for other research in the past, because I need the money," said undergraduate Sheila Havanatha. "Most were boring or even painful. This was amazing. I put the flavor sample in my mouth and I couldn’t describe the flavors. All I could say was, ‘Oh, my, my! I want some more.’"
Inspired by Havanatha's exclamation, the research team dubbed the sensation omimi. The study has stimulated more than test subjects. Funding for additional research has poured in from domestic food and beverage companies and some as far away as France. They all want to learn how to stimulate the new taste sensation identified at the Australian university whose acronym, YUM, has never been more appropriate.
Enjoy your April 1st.
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This article is original to NorCalWine.com. Copyright 2014 NorCal Wine. Photograph of Grayson by Bruce Tuten. All rights reserved.