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Falcons are for the Birds - Of Falcons, 49ers and Vineyard Bird Abatement

This weekend, the San Francisco 49ers face Atlanta for the NFC Championship. Northern Californians are normally both good-natured and nature-loving. At the moment though, we are decidedly hostile toward Falcons. We don’t like their uniforms or the way they fly across the field. We don’t want to see Matt Ryan air one out or their defense challenge our air superiority. We’ll cheer for the 49ers to ruffle, perhaps pluck, their feathers. Falcons, boo!

But, after this week, we should go back to liking falcons. And not just for their handsome profiles and breath-taking aerobatics. Trained falcons protect vineyards from grape-stealing birds.

Falconry experts Jim and Kathleen Tigan operate Tactical Avian Predators. For ten years, Jim has used his trained raptors to rid clients of troublesome starlings. The service is used by pet food manufacturers and oil companies, blueberry farmers and golf courses, car builders and even the city of San Francisco.

The customer closest to the Tigan’s heart is Hahn Family Wines in the Santa Lucia Highlands. After nearly a decade working with them, Jim Tigan says it feels like family. The feeling is mutual. “I think the world of Jim Tigan and his falcons," Bill Leigon, president of Hahn Family Wines, told me.

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Jim Tigan releases a falcon at Hahn Family Vineyards.
Photo: Tactical Avian Predators

During the most crucial part of the year — a six week or longer period beginning just before veraison — the Tigan’s essentially move their household from Reno, Nevada to the Santa Lucia Highlands AVA vineyard. “We pack up the trailer, the dogs and the cats and work the thousand-acre vineyard seven days a week, sun up to sundown,” Kathleen tells me. The Tigans keep in close touch with Hahn director of vineyard operations Andy Mitchell. He tells them when and where there will be green drops or other harvest activities and where the grapes are becoming ripe. The Tigans target falcons on those areas to ensure there are no easy meals.

Starlings will rapidly devastate a vineyard. They are very intelligent and social birds, traveling in massive flocks. Starling scouts in squadrons of ten to forty birds go in all directions looking for those feeding grounds with the sweetest grapes. The scouts report back, then tens of thousands of shiny black fruit-eaters descend into the best vineyard. A single starling can eat a full bunch of grapes in just five minutes. When a starling gets full, almost spitefully, he’ll start peeling grapes and plucking out the crunchy, nutty seeds. If one bird can ravage a cluster in minutes, what will thousands of birds do to a vineyard’s yield?

Starlings aren’t the only birds that plunder vineyards. Finches and linnets are becoming an issue. They are still much less problematic though and are also protected species, so dealings with them need to be especially gentle.

Falcons hunt small birds by nature, zooming in and striking like an air-to-air missile. But the highly-trained falcons almost never injure or eat the enemy. They clear the skies through intimidation. Super-fast and maneuverable, they dive at a flock then bank and rise only to dive again. The starlings, not aware that these falcons don’t have murderous intent, head for a safer buffet. After several days of nerve-wracking fly-bys, the grape-burglars stop coming back. The falcons have established a no-fly zone.

There’s more to pest control falconry than wearing a cool leather gauntlet and watching your birds do their thing. The hours are long and physical. Jim starts at the crack of dawn with three birds and a dog. While his falcons circle, Jim and dog constantly walk the rows, looking for birds in the canopy and flushing them out. Eventually, it gets too hot for falcons, dog and falconer. They head back to the trailer until late afternoon when it’s cooler. Then, both Jim and Kathleen go out. They’ll take two dogs and six birds. Eventually, Jim heads in, leaving Kathleen and her team to take the late shift, working until dark.

565px-Peregrine Falcon 12
Peregrine Falcon. Photo: Ltshears

Jim Tigan uses four types of falcons to handle the various sizes of pests and different terrains. They also vary in their tolerance to heat. Peregrine falcons are astoundingly fast and can weigh up to three pounds. Saker falcons are a desert species renowned for their heat tolerance. Their size is, on average, similar to that of the largest Peregrines. Barbary Falcons, in the Peregrine family, are medium-sized with a very broad range of tolerated temperatures. They are fast but also highly maneuverable. They like high-altitude flying and love a good chase. Whereas the Peregrine and Barbary like to dive from great heights, the Lanner Falcon prefers low-altitude, horizontal pursuits.

The Grolier Encyclopedia tells us that Peregrine Falcons are the fastest living things on earth. In a dive, they can exceed 200 miles per hour.

Of course, most growers use other means to deal with thieving birds. Some cover vines with netting. Others tie shiny mylar strips to them. “Bird cannons” can be fired off periodically, frightening birds away with booming sound. In non-food businesses, such as oil fields, poison is sometimes used. Scarecrows don’t cut it. Strips and nets are practical and cost-effective in a small vineyard but become massively labor intensive and costly over large acreage. And you never know how much mylar is enough.

One year, driving back and forth to the vineyard each day, Jim saw a small boutique vineyard become an attraction to starlings. He’d honk his horn and try to scare them off, but had to get on with his own work. In the end, birds devastated that crop. “The next year when I came back to SLH,” Jim recalls, “there was at least one mylar strip on every single vine. The vineyard was so reflective, air traffic controllers might have had to re-route planes.”

Tactical Avian Predators’ fee works out to around 60 cents-per-acre for each day of work in big vineyards. Due to fixed costs of the business, price-per-acre would much higher for a small plot. “While a bit more expensive than netting or bird cannons, the use of falcons in the vineyard maintains our commitment to the environment and our commitment to a more humane treatment of the starlings. We see Tactical Avian Predators as an integral partner in our Sustainability program.” Bill Leigon explains. “Not only is bird netting a petroleum product, it can trap birds by the neck when they try to eat the grapes. A bird trapped in the netting can easily break its neck.” Tactical Avian Predators is a certified-green wildlife control company and Hahn Family Winery is SIP-certified.

Jim Tigan’s interest in falcons started during what he calls his “senior year of 4th grade,” (made necessary by dyslexia). He discovered My Side of the Mountain a book in which a teenage boy runs away to the Catskills, lives in the wilderness and, after reading up on falconry, captures and trains a peregrine. Jim captured his first falcon while in high school. After graduation, Tigan spent 13 years in the Coast Guard. While with the Coast Guard, he founded the Alaska Raptor Rehabilitation Center in Sitka, Alaska. When an injury forced his retirement from the service, falconry became his primary focus. Falcons became his business when Pedigree Dog Food asked him to see if his birds could get starlings out of the factory.

Starling-abatement at big vineyards is all-consuming, but it’s seasonal. Companies like Tactical Avian Predators look to work for a variety of businesses with different seasons. For example, Pacific Northwest blueberry farms and Lodi grape growers would likely see peak starling activity at different times than the Santa Lucia Highlands. And not every gig is starling abatement. Tactical Avian Predators also does educational demonstrations. One of their competitors works for the Seattle Seahawks, his trained falcon serving as their mascot.

A study, reported in Science, found a falcon’s visual acuity is 2.67 times better than a human’s. We should train falcons to be referees!

That brings us back to this weekend. Who will falconers Jim and Kathleen Tigan be rooting for? The 49ers! As Reno-residents with ties to wine country, they see San Francisco as the home team.

Colin-KaepernickThey are also hugely enthusiastic fans of 49er quarterback Colin Kaepernick. The run or gun phenom was born in Milwaukee, but his family moved to Turlock when he was four years old. He went to college at the University of Nevada, Reno and was very popular there for both his multi-sport skills and his personality. Reno residents consider him a hometown hero.

If there had been the slightest chance of the Tigan’s pulling for Atlanta due to their falcon affinity, marketers blew that. “Their mascot isn’t even a real falcon,” Kathleen exclaims in disbelief. “They’ve got some guy walking around in a stupid stuffed-bird costume.” So, go Niners!

 

Freddie Falcons
An embarrassment to falconers.

Follow NorCalWine on Twitter for breaking wine news, information on events and more. Become a fan and join the NorCal Wine community on Facebook. Also check out our comprehensive Northern California winery listings. They are very useful for planning a tasting trip or just getting in touch with a winery.

This article is original to NorCalWine.com. Copyright 2013 NorCal Wine. All rights reserved.

New Tasting Rooms & a Grand Opening in Lodi

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.

 

McCay Cellars

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 pano

McCay Cellars tasting room

 

 

mccay bins

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

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.

 

winery

 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.

 

building-cropped

 The new entertainment center and winery at Oak Farm Vineyards. It's bigger than it looks.

 

 

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One of four fireplaces in the entertainment center.

 

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Oak Farm Vineyards managing partner Dan Panella and winemaker Chad Joseph.

 

tank-room

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.

A Tale of Two Conferences

Computer keyboard

In my last article, Cats and Dogs Blogging Together, I said there are two species of blogger: career bloggers and hobbyist bloggers. The North American Wine Bloggers’ Conferences could serve each type of blogger better by acknowledging the differences and playing to those differences rather than continuing the current “one size fits all” strategy. Below are my specific proposals. I welcome your comments on them.

WBC currently has two classes of attendee: Citizen Blogger ($95 fee) and Industry Blogger ($295). Like Career Bloggers, Industry Bloggers make their living through the wine industry. However, most Industry Bloggers are employed by a particular winery or reseller so their focus is on promoting that employer rather than exploring and writing about a wide range of wineries and topics. I suggest creating a new category, specifically for Career Bloggers, with a $195 fee and maximum attendance of 50.

The higher fee will do three things. It will discourage Citizen Bloggers from signing up under that category. It will make them feel a little better about the exclusivity of Career Blogger activities. It will also subsidize those activities, allowing certain aspects to be upgraded, enabling a lower fee structure that might allow small producers to participate, and/or paying an honorarium to one or two speakers. Careful vetting of Career Blogger registrants will help ensure people sign up in the appropriate category.

Limiting the number of Career Blogger tickets will allow for quieter, more focused sessions, use of smaller rooms/wineries, easier transport for off-site events, and pouring lower production and/or more expensive wines. It will make networking between like-minded bloggers easier. Grouping attendees in this way may also introduce new sponsorship opportunities.

Attendee badges would be color-coded to easily differentiate between categories. There should still be events which all bloggers attend jointly, but several each day would be designated for Career Bloggers only. Industry Bloggers could attend those events but, for planning purposes, would need to register for each such event prior to the conference.

Career Bloggers should leave WBC with deep knowledge of the host area’s terroir, history, wine styles and place in the market. This would be achieved through detailed seminars, extensive tastings and multiple excursions. Seminars should be focused, deliver on their title’s promise and emphasize education over entertainment. Q&A with winemakers and growers is essential.

No regional seminars or AVA-wide tastings should be held concurrently with each other. Some excursions might. Details on excursions should be disclosed well before the conference though, and attendees given the opportunity to choose their destinations—no mystery tours.

Seminars, workshops and tastings not focused on the host region are also important. Topics might be very similar to those already offered, such as consumer research, the business of blogging, writing workshops, tasting techniques and tutorials on media, web tools, etc. Tastings from non-host regions should deliver educationally and feature high-quality—or, at least, very representative—wines. All sessions should be led by very well-prepared moderators and panelists. Most sessions ought to be interactive. There shouldn’t be more than two such seminars running concurrently.

There should be no tasting of wines that come in bags, boxes or “paks.” Ideally, unless it’s a truly amazing value, there should be no tasting of wine that retails for less than $10. There could still be sessions where winemakers move from one small group of bloggers to the next. But each segment should be 10 minutes long, to allow for questions, and the groups of bloggers ought to be well separated so noise isn’t an issue. If sweet or fortified wines will be poured, each blogger needs two glasses so that one wine doesn’t color the next.

Removing some of the detailed and/or career-oriented components from the main WBC curriculum will allow for more events that Hobbyist Bloggers really enjoy. Add a third Live Blogging session. Add sessions where Hobbyist Bloggers interact with each other more, perhaps talking about what’s going on in their home regions.

I realize pulling all this off successfully will require more work. And I’d also recommend having a separate advisory board just for the Career Blogger segment. In the end though, I think WBC will be better for the new structure and might recapture some of those career bloggers who are abandoning it.

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. The Wine Bloggers Conference logo is the property of Zephyr Adventures. The photo of typing is in the public domain. All rights reserved.

My Top Picks from the 2011 Pinot Noir Shootout

Saturday, I served as one of the judges for the 10th annual Pinot Noir Shootout finals put on by Affairs of the Vine. There were three panels of judges, each evaluating 32 wines over four flights. There were 96 wines in all. Most of the wines were from California, but not all. Theoretically, they could be from anywhere.

The Shootout is a well-organized, multi-stage evaluation of wines. A very large number of wines are submitted but, unlike most wine fair situations, the wines go through several judging stages over two or more months. This means judges don’t have to wade through hundreds of wines in just one or two days. Every wine that makes the finals has successfully passed at least two prior evaluations.

My personal experience in the finals suggests that this vetting was successful. From a qualitative standpoint, the wines fell into a narrow band in my view; roughlty 87 to 93 points. There was only one wine in the 32 that I rated significantly lower. That could well have been an issue with the particular bottle. (It definitely wasn’t corked though.)

One of the nice things about the Pinot Noir Shootout is that many of the wines involved are not regularly reviewed by mainstream wine magazines. Some are only available winery-direct, in person of through the online stores.

Below are the 12 wines I rated most highly from my group of 32, in alphabetical order by winery. The overall winners from the 96 wines will be published at Affairs of the Vines when all results have been tabulated. But, if you’re looking for a new Pinot Noir to try for a holiday meal, consider those I’ve listed here.

2007 Anderson Oaks Vineyard Pinot Noir Sonoma Coast, $30
Speaking of small wineries, Lee Anderson's primary business is real estate as you'll see from the website. But he also has a listing for this pretty wine with delicate flavors and a lightly creamy texture. Notes of rose, dark flowers, cocoa, cedar and red cherry. Charming, ready for immediate move in.

2009 Bargetto Reserve Pinot Noir Regan Estate Vineyards, Santa Cruz Mountains, $40
A very good wine with exotic aromas and flavors pine forest, mandarin orange and tea mixed with attractive red cherry, vanilla and marshmallow. Well-balanced, good concentration.

2007 Barney & Kel (KB Cellars) Pinot Noir Russian River, $28
Cherry, dill frond, citrus zest, berries and spice on aromas are followed by a richly-bodied and supple palate. Black cherry, dark spice and oak flavors. A pleasure to drink, seemingly impossible to find. If you're in Santa Rosa, ask around.

2009 Cubanismo Vineyards “Rumba” Pinot Noir Amity-Eola Hills, Willamette Valley, $21
Rose petal, tea and strawberry aromas. Medium body and well-balanced acidity, alcohol and intensity. Flavors of tea, orange and cranberry. Medium-plus length.

2009 Davis Family Vineyards Pinot Noir Soul Patch Vineyard, Russian River, $42
Ripe cherry, berries, vanilla and oak aromatics and long, very attractive flavors of dark flowers, raspberry cream soda and sweet spice. Medium tannins contribute a gentle but interesting texture.

2008 Elkhorn Peak Pinot Noir Elkhorn Peak Estate Vineyard, Napa Valley, $34
The vineyard is in Jamieson Canyon, due north (across the highway and well up the hill from) the Chardonnay Golf Club. Spicy berries and slightly jammy red cherry with vanilla, oak and chocolate accents. A good drink with prominent tannins that will match up well with a juicy duck breast or beef filet.

2008 Estancia Estates Reserve Pinot Noir Santa Lucia Highlands, $31
Pretty aromas of strawberry, vanilla, cherry and pot pourri spice. Satisfying palate weight and flavors of cherry and cedar.

2009 Ferrari-Carano Pinot Noir Sky High Ranch, Mendocino Ridge
Very long and juicy, with chewy tannins and a plethora of red fruit flavors. Pine, herb and dust add interest.

2008 Heart O’ The Mountain Pinot Noir 667 Clone, Single Vineyard, Santa Cruz Mountains, $52
A friendly, lightly sweet wine with maraschino cherry, vanilla, fennel and fig on the nose and raspberry jam with cocoa on the palate. A crowd-pleaser from this small, Santa Cruz Mountains winery.

2009 Hearthstone Vineyard and Winery Pinot Noir Hearthstone Estate Vineyard, Paso Robles, $38
Yes, Pinot Noir from Paso Robles. It's been grown in the Adelaida District since 1964. This one has a very dark Pinot nose: black cherry, cola and dusty earth. Grippy tannins lead to restrained flavors, mostly cherry, vanilla, cocoa and toasty oak. A good wine for seared pork belly.

2009 Sharp Cellars Pinot Noir Keenan’s Cove, Sonoma Coast, $48
Toasted oak, toasted marshmallow, black cherry and dried orange peel on the nose. Rich, almost creamy body, with concentrated flavors of cherry, raspberry, oak and caramel. Very long finish. A decadent Pinot.

2009 Ventana Pinot Noir Ventana Vineyard, Arroyo Seco, $29
Garnet tones made this wine look older than it is. The delicate aromatics also showed development: dried fruit, cola, driftwood and sarsparilla. Medium body with good acidity and balance. Light, jammy red fruit, vanilla, cocoa and dusty wood on the palate.

Follow NorCalWine on Twitter for breaking wine news, information on events and more. Become a fan and join the NorCal Wine community on FacebookAlso check out our comprehensive Northern California winery listings. They are very useful for planning a tasting trip or just getting in touch with a winery.

This article is original to NorCalWine.com. Copyright 2011 NorCal Wine. All rights reserved.

Terroir to Go

“Terroir” is a French word that refers to the unique character of a particular vineyard site. Many wine experts believe that microclimates, soil composition and the way it drains, slope, altitude, amount and angle of sunlight, along with co-habitating flora, fauna and even microbes have an impact on grapes and the flavors of the wine made from them.

Old World wine producers and those in the New World with expensive, single-vineyard wines are big proponents of terroir. Since no two places can be exactly identical, the concept lends each maker’s wine unique character which, it is said, cannot be reproduced. Of course, they add, terroir is only discernible in wines that are properly made from grapes grown on special sites. Some wine producers scoff at the concept of terroir which they portray as a marketing ploy created to separate consumers from ever greater amounts of money per bottle. Terroir defenders scoff right back asserting that the only wineries that don’t believe in terroir are those that don’t have it.

In America, where people are taught to believe all men are created equal, the concept of terroir rankles some people. Gerald Riggs, president of the newly formed Terroir to Go Corp., may be the leader of that pack. “The idea that a wine made in the U.S.A. can’t be as good as one from France or Italy, just because it’s grapes were born here, is un-American and just plain goofy,” he states flatly. “To prove that and to give growers here or anywhere the ability to let grapes be anything they want them to be, regardless of where they grow up, we’ve created a line of products and services that enables vineyard owners to create any terroir they want.”

“I got the idea from Star Trek,” he added. “I figure, if they can ‘Terra Form’ an entire planet with just one missile, we should be able to form that terroir stuff with enough hard work and technology. So, that’s what we’re going to do.” Mr. Riggs appeared slightly startled when NorCal Wine pointed out that Star Trek is actually a work of science fiction  set far into an imaginary future. However, he insisted “that doesn’t change anything because Terroir to Go CAN change anything. Yes we can!” Though his products have not yet reached the market, we are impressed by his confidence.

Terroir to Go plans a range of products differentiated by scale. For small growers, they suggest starting with the entry-level “Palate by Pallet.” “The stuff that allegedly makes a difference is really pretty tiny,” according to Riggs. “We’re talking trace minerals, microscopic bacterium, bugs, stuff like that. You can get a lot of that junk on a pallet.” Apparently the actual amount of product required depends not only on the size of the vineyard to be converted, but also the terroir one wishes to reproduce. The company’s literature indicates that though some New World terroir, alleged by many wine pundits to be simple, doesn’t take much tinkering to recreate, the “special formulation” of some French vineyards may be a bunch of manure.

While the Palate by Pallet approach is fine for small vineyards of seven acres or less, larger projects require transformation on a grander scale. Terroir to Go claims to be ready for customers of any size. “If you want to make top-notch German Riesling in Houston, Texas, we can do it,” Riggs claims. “We’ve got big helicopters, earth movers and even a pretty good-sized aircraft carrier. That thing holds a ton of stuff and makes a great base of operations. What with the economic downturn and the scaling down of the Russian military over the past few years, you can get some amazing surplus deals on eBay.”

Terroir to Go say they have a number of projects in moving forward with undisclosed beta customers but others are running behind schedule. For example, the plan to assist a Wisconsin farmer with turning his dairy farm into a world-class source of Australian-style Shiraz seems to be caught up in “red tape.” A stymied Riggs complained, “those NRC [Nuclear Regulatory Committee] boys are just dragging their feet. It’s really frustrating. It’s not like this is rocket surgery.”

But rockets may be used in some Terroir to Go projects. “It’s not practical to do cloud seeding by plane in several different locations on a daily basis,” Riggs admitted regretfully. “So we’ve gone for a centralized approach. We did a bunch of research, mostly pouring over historical tapes from the case files of James Bond, and determined that we could do the job by firing missiles from just a single remote tropical island. It was expensive to set up, but the volcano is pretty neat and it’s a good source of minerals too.”

We asked Mr. Riggs if he was aware of emerging reports about mysterious holes and trenches appearing in a wide range of high end vineyards from Barolo to Napa Valley along with strangely dramatic drops in water tables. He shrugged and then began to discuss his next project which involves partnering with Doctor Who to assess the feasibility of reproducing specific vintages from the past. “Imagine,” he exclaimed. “Every year could be the year of the century, rather than just every third year like the magazines say.”

For more information on Terroir to Go Corp. and it’s products, write to Mr. Riggs directly at:
Terroir to Go Corporation
Attn: Jerry Riggs
1 Secret Lair Business Park
Smoking Island, Pacific Ocean

Terroir to Go Corporation has not yet launched their communications satellite, but we will attempt to forward emails sent in care of This email address is being protected from spambots. You need JavaScript enabled to view it. once TTG gets their online presence established.

The resemblance of any of the foregoing to actual people, products or companies is both coincidental and sad. No animals were harmed in the writing of this article. Star Trek, James Bond and Doctor Who are trademarks of really big companies and they reserve all rights.

 

Follow NorCalWine on Twitter for breaking wine news, information on events and more. Become a fan and join the NorCal Wine community on FacebookAlso check out our comprehensive Northern California winery listings. They are very useful for planning a tasting trip or just getting in touch with a winery.

This article is original to NorCalWine.com. Copyright 2009 NorCal Wine. All rights reserved.

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