[Rap]

I’ve noticed certain posts do t move the counter. Hopefully Jay will be able to correct this!

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[94SilverCab]

I don't concern myself with any posts beyond 5...as long as you earn "membership" status so you have access to all areas of the site.

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[Roboman]

So the change of grape varieties being planted is definitely on, and with it will be a change in markets. Quite obviously, if decent reds can be created in UK then it will reduce the imports from overseas.


https://www.theguardian.com/food/2020/se...al-heating

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[Chris Vais]

Roboman, an interesting read. There are a couple of vintners that are producing Rhone varietal grapes in parts of Sonoma Valley. One of them, UNTI produces a Syrah from his benchland vineyard that has that wonderful earthy, smoky (not the same as smoke taint), chewy character that I so like in a good Syrah from the southern Rhone.

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[94SilverCab]

Roboman, an interesting read. There are a couple of vintners that are producing Rhone varietal grapes in parts of Sonoma Valley. One of them, UNTI produces a Syrah from his benchland vineyard that has that wonderful earthy, smoky (not the same as smoke taint), chewy character that I so like in a good Syrah from the southern Rhone.

 

Hey Chris, 

 

Have you had a chance to taste any of the Syrah from Walla Walla? Melva and I took a drive out to visit Grammercy  (Greg Harrington), Charles K. Smith, and Cayuse, with a side trip to Vapiano, some really solid wines.

 

Jay

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[Chris Vais]

Hi Jay,

 

We have tasted a couple and they are definitely good. The best one I've tasted thus far was produced by Pudding River Winery. They are located in the foothills of the Cascade Range, east of Salem. In addition to Syrah from Walla Walla they also produce a Malbec. The also produce Pinot Noir, Pinot Rosa, Pinot Blanc and Chardonnay from their stage vineyard. One of the Chardonnays, a mix of Dijon Clones 76 and 352 is cold fermented in stainless steel tanks, gets no oak exposure and is not put through malolactic fermentation. It is produced in precisely the same way as a French Chablis is produced and it rocks, especially at $23 a bottle. Their Reserve Chardonnay is also quite nice, produced from 100% Dijon Clone 76,  which was one of the clones that we used in the Chardonnay I helped produce at Longevity where I used to work.

 

They produce an estate Pinot Noir and a Reserve Pinot Noir out of two different vineyards both are excellent and worth trying for any Pinot fan.

They also produce a white cuvee from Gruner Veltliner, Muller Thurgau and Viognier. It is 11.5% alcohol and ever so slightly sweet on the palate. We have been drinking it with charcuterie all summer long.

 

Another good Syrah we've had is produced by Syncline. Syncline is located up in the Columbia Gorge near Lyle. They produce a Syrah that is among the best I've tasted anywhere. It has the same smoky, earthy, flavor profile as the one from UNTI and is also reminiscent  of the southern Rhone.

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[Roboman]

When some sort of normalcy returns to this world I must do some wine tasting up the West coast. We had planned Seattle and North as we have friends there and BC, and family in Trono and Ottawa. But it's pretty tempting to fly into LA ......

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[Rap]

You should definitely visit Seattle.

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[Roboman]

[quote name="Rap" post="190833" timestamp="1600941227"]You should definitely visit Seattle.[/quote]


Yes, we want to visit a friend but also see the "big reds" is that what they call the huge trees? (not the kangaroos) and national parks.

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[Roboman]

Having been released after two weeks of isolation, we went grocery shopping (I'm not sure which is worse!) Anyway, unlike France where American wine seems nonexistent, there were three lines ..... but all were bottled in UK so I didn't bother. It's a shame, as if I'd found what I thought would be a decent US wine I'd have taken it home and let it sit for a while.

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[Chris Vais]

One of the ways that American Wine makers ship wines to Europe is to ship wine in bulk containers and then bottle it at the destination. This is a less expensive shipping method than shipping containers full of case goods. It is also greener more sustainable method. American wine producers are looking for ways to maximize sustainability to a population in this country that is ever more tuned into the idea.

 

 

Robert when you get to Canada, make sure you go out tasting in the Okanagan Valley in British Columbia.

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[Roboman]

But what quality of wine is shipped like that Chris?. Our co-op fell on hard times and for 5 years they shipped the bulk of their wine over to Bordeaux. I don't know what happened to it after that, but I'm sure it took on a Bordeaux label at an inflated price.


As for wine tasting in BC, I suspect it's a while off for now, but I shall ask again when the time comes. Santé

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[Roboman]

So, having been released from confinement for good behaviour, I stop off at Majestic wines....    


I had the choice of 2016 Merlot or 2017 Zinfandel. Generally I would choose Merlot as I like the smooth taste, but in France I rarely get the chance for Zinfandel so that's what I choose. For me it was a little dry, but each to their own, but no rough edges and we enjoyed it with pasta and veggie sauce.

Price £28. A little steep, but I'm sure US wines suffer from excessive import tax just as do French wines in the opposite direction. Cheers

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[Chris Vais]

Decoy is the second label for Duckhorn Vineyards, a premier Napa Valley producer of Cabernet, Merlot, Sauvignon Blanc and Chardonnay. Decoy Wines are very well thought of here in the US and I definitely like them.

 

A word about Zinfandel. Zinfandel has a long history here in the US, having been imported very early in the history of California Wine making. The Italian immigrants who started growing wine grapes back in the 1880s primarily grew Zinfandel. The vines mature quickly and are abundant producers, as high as 7 to 10 tons per acre. Because it is such a big producer it was widely sought after as component in the mass produced grocery store wine market. The Italian growers cropped it 3 tons per acre which resulted in rich fruit forward wines. They also discovered the Zinfandel grapes on any given cluster don't always ripen at the same time. Their answer to this indifferent ripening problem was to plant Petit Sirah, Carignane, and occasionally Alicante in with the Zinfandel, called a field blend, and all harvested together. These darker grapes added color and acidity to the blend. There are still today, field blend Zinfandel vineyards that were planted in the 1880s and 1890s that produce some very elegant wines. I have some, I'm my cellar, that are now 20 plus years in age. Today most Zinfandels have a small percentage, usually 3 to 5% Petit Sirah added.

 
The Decoy Zin sells for about $25 USD or 21.50 Euro. French Wine imported into the US is taxed. That said the bigger issue for any imported wine is the cost of transportation. French wine prices on the West Coast are higher than on the East Coast because of the additional cost to get it to the West Coast. The recent trade wars our idiot President has engaged in have caused tariffs on some goods, including French wine to go up significantly.

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[ds968]

I think the second wine label thing started in the Bordeaux region  ( though I could be wrong ) and individual tastes differ but on a couple of occasions I have had the second label alongside the main label , same vintage of course,  and found the “poor cousin“  to be much better than the other ..to my taste buds anyway .   The one which specifically sticks in my mind is Nickel & Nickel vs.its Far Niente rich cousin.  No idea if there’s any consistency or this was just a single year fluke, but that was an unexpected surprise .  I’ve chosen Nickel & Nickel ever since .  Same thing with Opus One’s poor cousin, whose label name escapes me at the moment but I remember the sommelier said we’d be shocked given the price difference .  We were definitely (pleasantly) shocked, indeed.  Then again , what do I know, I much prefer Silver Oak’s Alexander Valley wine to their Napa one ..year after year.  I catch a lot of flack for that from my wino ( err..I mean wine connoisseur ) friends .  Like I said ..individual taste buds. 

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[ds968]

The most recent fire is the fastest growing one in the state‘s history ( the Glass fire ) virtually exploding, aided by very high wind gusts not  to mention in 100+  degree temps and now threatens to wipe out several of the most iconic wineries in the region.  It has already destroyed a large part of this one pictured below ; Castello Di Amorosa ( Sattui family ) , but the fire is on both sides of hwy 29 and rapidly moving in all compass directions, with 0% containment so in its cross hairs we’re talking about many of the biggest names / brands..  globally !   

Many homes burned , so far 80,000 people evacuated ( entire towns ) like Sta Helena and Calistoga,  with Sonoma expected to be next ..it’s that damn large !   

 

 

   

 

 

 

 

 

 

 


 

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[Roboman]

That's a great looking winery and a very sad story!

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[ds968]

And now Howell Mountain the region’s shining star is threatened ..could burn all the vineyards there ..  used by many cream of the crop brands like  Dunn,  Cade,  Hundred Acres,  Cakebread ,  La Jota , and dozens of others wineries using an area which has consistently produced superb grapes ..  Wineries buildings and production facilities can rebuilt,  but how do you replace fifty to a hundred year old vines ?! 

 

Fortunate Paso Robles has not had fires , as we all know that region can get extremely hot and there’s plenty of dry brush and vegetation in those rolling hills , everything in close proximity to one another so that could spell a disaster the likes of which would make  Napa fires damage look like child’s play . 

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[Roboman]

Agreed, apart from life itself it is the old vines that are the greatest concern.


Chris you must be very happy with starting this thread, it has a spectacular number of readers!

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[Chris Vais]

Vineyards actually have been functioning as firebreaks as they are considerably wetter than the surround vegetation. If the grass fire quickly passesby the vines may not be heavily damaged. They may have their leaves scorched but they'll be loosing their leaves in the next month or so anyway. As long as the cambium is not damaged, the vines should survive. The cambium is responsible for the secondary growth in grape vines. Secondary growth would include roots, stems, it conveys the water and nutrients the vine needs to flourish. If the cambium is severely damaged or lost entirely, the vine will not survive.

 

As far as the thread is concerned, within the Forum membership, there are a good number of wine drinkers. There was a time when the west coast contingent would hold a Paso Robles wine tour every year. There have been a couple since then to the Tahoe area, but nothing recently. Always a good time.

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