Cuvaison – a hidden treasure in Carneros

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Just off of Highway 121, in Carneros’ rolling hills, Cuvaison sits, hidden away from traffic on top of a hill.  Here, the team at Cuvaison uses green methods and old farming techniques to produce world class wines for over 30 years.

The first time I visited Cuvaison was in the early 2000s, and I had always enjoyed the experience.  Things have changed a bit, and on my return at the 2009 Wine Bloggers Conference, we learned how sustainable practices were being employed and new techniques were being developed to have a minimal impact on the nature around them.

Today, the vineyards are certified sustainable, and they are dedicated to a philosophy of producing vineyard-driven wines, that express the unique terroir of Carneros.

With the cooling influence of the fog blowing off of San Pablo Bay, Pinot Noir and Chardonnay are right at home here.  Selecting fruit block by block, and vinified these separately, winemaker Steven Rogstad can maintain the vineyard’s terroir, and express the uniqueness of this region.download (3)

On this visit, we explored the newest addition to the tasting room hospitality:  the Wine & Cheese Experience.  This experience explores three classic Cuvaison wines, each paired with cheeses specifically selected for their own terroir, set to match the wines.

First, the whole cluster fermented 2012 Estate Chardonnay was paired with Redwood Hill Farm Bucharet.  The wine, which underwent partial malolactic fermentation, had rich lemon curd and vanilla notes, bright citrus and a flinty undertone.  Paired with the goat’s milk Bucheret, which ripens from tthe outside in, it was a gorgeous creamy wonder!

Next, the 2013 Estate Pinot Noir.  Carneros is known for it’s Pinot Noir, and there is a distinct terroir in this wine.  With hibiscus, bright red fruit, fresh cherries, baking spices and an herbaceous finish, this wine did not disappoint.  A hint of green peppercorn and cured meats played off of the Matos Cheese Factory St. George, a personal favorite.  This savory, nearly cream cheese like wonder also went very well with the Chardonnay.

Finally, the 2012 Brandlin Mouunt Veeder Cabernet Sauvignon, which was paired with Vella Cheesedownload (2) Comapny’s Dry Jack.  The pungency of the Dry Jack was perfect with the rich plum notes of the Cab, which was a rich cup of coffee, full of cocoa, black berries and dried spices.

download (8)If you are in the region, the Wine & Cheese Experience is by reservation, and is $35.  That’ sa pretty great deal considering that many tastings alone can run that much in the Napa valley.  With a total case production of just under 50,000 cases, this mid size winery is still a hidden gem, just slightly off the beaten path.  With two estates and 20 wines to choose from, it’s an expereicne not to be missed!

 

 

She’s Back! Hospice du Rhone returns home

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Sixteen years ago, Hospice du Rhône

was founded with a dedicated goal to education and celebrate Rhone varietals from around the world.  With 22 varieties, one gorgeous region of France, and many countries producing quality Rhône style wines, what’s not to love about a celebration of this magnitude?

After twenty years in Paso Robles, HdR migrated east to Blackberry Farm, to share the love of the grape with more Rhone lovers.  This year, however, I am ecstatic to celebrate the return of this event to California’s Paso Robles wine country.

The weekend of April 14-16, 2016, Hospice du Rhône makes a return appearance with star studded events at the Paso Robles event center.  The highlight of the weekend, for me, is the education seminar series, which dives deep in to different topics impacting producers.

This year, these seminars include a discussion of the Intricacies of Châteauneuf du Pape.   With so much diversity in a small area of southern France, I am truly excited to learn more.  Additional seminars are being developed but they are sure to be outstanding.

Throw in the always epic Rose Lunch and Grand Tasting, and that alone is worth the price of entry.  But have you ever been to a Rhône Cowboy BBQ?  Yeehaw!  Who says Rhone wines are for the dusty shelves of a wine cellar?  Come celebrate the diversity the 22 grapes have to offer.  From affordable pinks, to fun blends, to collectors loves, the Rhône are grown all over the world and produce amazingly unique, diverse and delicious wines.

Event passes for Hospice du Rhône are on sale now, and start at $100 for single events.

More details are to come, so stay tuned!

Coco Frio – Modern Veneuzualan in the heart of San Francisco

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I love food.  If you take one look at my Instagram account, or follow me on Facebook, you can probably figure that out.  I’m very fortunate that I live in a food capital, where there are literally dozens of world class (Michelin starred or not) restaurants to choose from.

There is a problem however; new restaurants open and close like a revolving door.  It’s no secret that opening a new restaurant is a challenge – something like 80% or more fail within the first year.  Even established restaurants can close their doors in twist of the economy.

But I’m not here to talk about the negative, I’m here to talk about the positive!  Last fall, I was introduced to a new restaurant in the heart of our Latin Quarter, The Mission.  A blend of many different Latin American culture, The Mission has a plethora of both ethnic and uniquely American food choices.

Enter Coco Frio.  Coco Frio Restaurant and Bar is uniquely Caribbean, based on the food culture of Margarita Island, located off the Venezuelan coast.  Using the freshest seafood and a Venezuelan flair, the food is taste tantalizing fusion of Caribbean and Latin cultures.  Topping it off, unique cocktails and a pretty stellar wine list will set off the cuisine.

On our visit, we opted to start with a cocktail, before having the tasting menu, with wine pairings.  In addition to the classic tasting menu, Chef Manny Torres Gimenez added in a few extra dishes to ensure that we were fully immersed in the Margarita culture.  The wine fishlist, curated by Katie Brookshire, focuses on affordable, unexpected, and unusual pairings.

First Course:  We started with the Fish Fume (Siete Potencias) a delicious fish soup, with
fresh mussels and clams.  This paired perfectly with the Kerner, which was fresh and unique with a mineral finish.

Second Course:  Scallops on the half shell.  Sadly not pictured, the scallops were perfectly cooked with fresh tomatoes and spices of the region.  I think this might have been my favorite.

meatThird Course:  Meat!  This amazing steak was so tender, you could have cut it with a spoon.

Fourth Course:  Free Range Chicken (Pollo Frito) with Yuca, downloadwhich paired surprisingly well with Austrian Zweigelt.

 

 

 

With many additions to the menu, we lost track of what came next, but suffice it to say we were stuffed.  With so many delicious wines and experiments to try, I highly recommend you take time to visit Coco Frio when you are in San Francisco.

The large by the glass selection of wines ranges from Vino Verde and Gruner Veltiner, to Rioja and Garnacha.  Most glasses are $8, and the wine pairing for the $30 – 3 course prix-fixe menu is only $15, which considering the large half glasses, is a steal.  Additionally, there are several beers if you want to have an inventive beer paring for some of the spicier dishes.

The final component of Coco Frio is the lengthy and creative cocktail list.  With Chef Manny’s recent acquisition of Santa Teresa Rum, the oldest rum in the Caribbean, the cocktails are, naturally rum based.    From the party packed Pisco Punch to the Venezuelan classic El Coco Frio, served in a coconut and meant for 2, this is not your mother’s Pina Colada.

I look forward to a return visit to taste more of the cocktails and dishes!  With a menu that focuses on fresh, local, and seasonal ingredients, it si sure to be different every time you go.

Special thanks to Natalie from Bread & Butter PR for not only setting this up, but hanging out with us for a drink!  

 

Sparkling Countdown: Côté Mas Crémant de Limoux

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There really is no place quiet as magical as the south of France.  Not only is Limoux, in the Languedoc, the ancestral birthplace of sparkling wine, but there is a plethora of amazingly affordable and delicious rose wine to choose from.

In today’s sparkler, the Cote Mas Cremant de Limoux Rose Brut fits the bill perfectly.
This enticing blend of 70% Chardonnay, 20% Chenin Blanc, 10% Pinot Noir is fermented in stainless steel before it’s Methode Traditionelle  secondary fermentation in bottle.

A beautiful pink color with bold peach and stone fruit flavors, effervescent with blood orange and strawberries.  At $15, it’s an everyday value and is fantastic with cheese or potato chips!

Another sample from our friends at Gregory White PR, we salute you!

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Sparkling Countdown: Faire la Fête

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Monday Monday.  It’s Monday, and I hate Mondays.  But, on the update, it’s the last Monday in 2015.  So how do we celebrate?
With Faire la Fête of course!  Faire la Fête is a blend of Chardonnay, Chenin Blanc and Pinot Noir, from Limoux, France.  Much like yesterday’s Crémant, this wine is from the birthplace of sparkling wine, and is where there is a month long carnival (fête) each year before Lent.

This is a fun, lively bubbly, that is full of bright white peaches, lemons, cherry blossoms and fresh cream.  This wine encourages you to celebrate every day life, and is a fête in itself.  At under $20, it is a great everyday fizzy that you can enjoy with oysters, desserts, or a warm afternoon in the sunshine.

Thank you to Banner Media Group for introducing me to this great wine!

 

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Countdown to 2016: Ferrari Trento

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Next up, we celebrate Sunday, and the arrival of my dear friend from another continent, by traveling to Italy in our glass.

While many people know about Proscecco, and perhaps the magic of Franciacorta, Lombardy’s sparkling wine, Ferrarri Trento has been making sparkling wines in the Italian Alps since 1902.

At ony $25, the Brut, which is 100% Chardonnay, is a steal, and will leave your guests wondering – “Is it Champagne, or is it Ferrari!”  Unlike Prosecco, which is typically fermented in bulk, Ferrari bottle ferments (just like Champagne), and is aged for at least 24 months.

Delicate and lively, with bright citrus and apple notes, enveloping the bouquet of white flowers.  Slight hints of freshly baked bread, this is a wonderful way to end the evening, or just get it started, Ferrari Trento is one of the best values in sparkling wine outside of France.

This is the base level for Ferrari, but if you want to explore more, try this European Winery of the Year’s delicious reserve wines.  Still affordable luxury, and oh so delicious.

Thank you to my friends at Gregory White PR for this scrumptious way to ring in the New Year!

 

 

Laurent-Perrier

Countdown to 2016

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At laLaurent-Perrier Brut Champagnest, Christmas has come and gone, the beacon that is the end of 2015 is drawing near.  To count down in style, I have decided to enjoy a different sparkling wine every day!

Pop goes the cork on 2016.

Today, on December 26th, Boxing Day, or the day after Christmas – what ever you call it – I am enjoying Champagne Laurent-Perrier Brut.  This family owned Champagne house has been in operation since 1812, and is a fantastic last minute or host/hostess gift.  Readily available and priced at a user friendly $45, it’s a great way to say Happy Holidays with classic Champagne.

Classic flavors of citrus and brioche, with a nutty finish.  Beautiful dusting of nutmeg on the chalky finish.  A great entry point in to Champagne, particularly if you are trying to impress your friends and visiting family.

 

Thanks to the lovely ladies at Teuwen Communications for the sparkling party in a glass!

 

 

Holiday Gift Guide: Last Minute Holiday Gifts

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It’s hard to believe that next week is Christmas, and we just finished Hanukah festivities.  Whether you celebrate one of these holidays, another one, or just the time of year, you probably have a list of people that you want to a little something special for.

Don’t panic!  Here are a few last minute gifts that are sure to please the wine lovers in your life!

Wine bottle totes – I love these cute little neoprene bottle holders.  They make a great gift in of themselves, but you can put your favorite bottle of wine inside and make even more special.  I love these soft, cushioned totes for parties, and they even keep those whites chilled!

  • CBreeze design will monogram them for you, which makes a great custom gift.Monogram Wine Tote Bag Set/5 - Can be Personalized Monogrammed  Choose from a variety of designs and accents, and your monogram.  They also have wine tote bags and other designs. ($28)
  • Built New York has a large selection of wine accessories, including the City Tote, which is the perfect light weight reusable bag for your your shopping needs. ($40).  They also have wine totes, which come in a IMG_003320201 or 2 bottle version.  Slightly taller than the CBreeze version, the Built wine tote is great for larger bottles and those odd shaped sparkling bottles. ($15-18).

Tattinger & Dita Von Teese – Who doesn’t like bubbles at this time of year?  If you are celebrating something, on consoling yourself, sparkling wine makes everyone happy.  To celebrate the launch of Dita Von Teese’s new book, Your Beauty Mark: The Ultimate Guide to Eccentric Glamour, from famed Burlesque star Von Teese, Champagne Taittinger has worked with Dita to envision the perfect DIY Beauty & Bubbles Bash to host at home!  With the glitzy holiday packaging, even the box is a party, not to mention the nectar inside.   ($50 champagne)

With instructions on how to build your own Champagne Tower, pirating advice, and more fun, this is a great party starter.  The book is fabulous too, and makes an awesome gift for someone who want to learn more about how Dita empowered herself, and broke all the rules, while defining a new style at the same time.  ($30 book)IMG_0034

IMG_0029VinoMaster Wine Opener – similar to the Orignial Rabbit, this wine opener is a great tool to have in your bar.  The VinoMaster makes opening one, or many, bottles, super easy!  The simple lever action is fantastic for any one with manual dexterity issues, with arthritis, or just opens tons of wine.  $45

Joyeaux Noel, and Happy New Year!

It’s closer than you think: Livermore Valley Wines

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Here in the San Francisco Bay Area, we live amongst several world class growing regions.  You probably have heard of Napa Valley, and maybe even Dry Creek Valley, but have you heard of Livermore Valley?

With over 130 years of vinious history, Livermore is a secret worth sharing.  The first families in the Livermore Valley are still some of the most well known – Concannon and Wente.  Arriving in 1883, they pioneered grape growing in the region, and set the stage for what would become a hotbed of innovation and trailblazing.  Today, there are over 50 wineries in Livermore, each making their stamp in the valley.

Recently, Livermore came to the city, when several wineries hosted a trade tasting and seminar.  Being able to listen to a third generation Wente, and hear the history of Concannon Vineyards from John Concannon is a treat worth traveling for, but luckily I didn’t have to.

While Wente has expanded beyond the sprawling vineyard visitors center to launch Wente’s Winemaker Studio, where you can play winemaker and blend your own wine, take classes, and hone your aroma skills.  But, while the grandfathers still stand tall, there are also smaller wineries that are making their mark in Livermore.

One of these is Page Mill Winery, which was previously located in Woodside, has been making wine since 1976.  Continuing the production of quality wines in Livermore, Dane Stark continues this tradition using grapes primarily harvested from Livermore Valley.  Today, Page Mill focuses on Livermore Valley fruit, and makes excellent Cab Franc and Syrah.

Another personal favorite is Steven Kent Winery.  As I’ve reviewed before, Steven Kent balances tradition and trailblazing, while making Bordeaux style blends, highlighting how Livermore can produce world class wines.

Vasco Urbano Wine Company sees the terroir for Rhone style wines in Livermore, and they do so beautifully.  Their mission is clear, to produce excellent Rhone style wines that express the Livermore Valley.  Using innovative farming practices and renegade winemaking techniques, the resulting Syrah, Grenache, and rosé are beautiful.

 

With over 50 wineries in Livermore, there is something for everyone.  Just over an hour from San Francisco, and easily accessible by public transit, it’s a must visit for any wine lover!

 

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Wine Folly’s Essential Guide to Wine – Books for the wine lover

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wine-folly-book-cover-best-sellerA few years ago, I was lucky enough to experience an amazing cultural experience in Rioja, Spain, exploring, food, and lifestyle writers.  While I wine, food and lifestyle options the region has to offer.  Our small group of compatriots didn’t know each other before our trip, but we quickly became a tight knit group meandering the countryside in search of delicious wines.

Among those intrepid explorers were the dynamic duo behind Wine Folly, Madeline Puckette, and Justin Hammack.  Puckette, a talented graphic artist and Sommelier, is known for creating unique, easy to follow, and creative infographics that help us understand wine.

This year, Wine Folly compiled those infographics and extensive wine knowledge in to a guidebook on wine, Wine Folly:  The Essential Guide to Wine.  Using simple techniques that yield complex results, Wine Folly provides a guide for over 50 wines, and helps the reader create their own ranking system by reinforcing basic building blocks of flavor, origin, and classic terroir.

The clean layout is divided in to easy to understand fundamentals, styles of wine, and wine regions of the world, allowing even the newest wine drinker the ability to understand complex styles and regions.

Not sure what wine glass is best for Chianti?  There’s an infographic for that.  How do you pair Riesling?  Check out the wine pairing consideration diagram.  My favorite part of the book is the in depth profiles of the most common varietals.  The clear flavor wheel is color coded and grouped by major flavor group and the dominant olavors are clearly outlined.  The facts at a glance makes it an excelelnt study guide, as you can see on one page, where it grows, how much grows, and hte average price per bottle.

Wine Folly’s Essential Guide to Wine is available for $25 on Amazon as well as WineFolly.com.  I highly suggest you pick up a copy or two!

A promotional copy was provided by the PR agency for review, but my mad love of the cool images is all my own!

 

 

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Pierson Meyer — from a mountain grows pinot

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wine bottle labelPeirson Meyer Wines were born from a friendship that was formed in early 2001, when Lesley Warner-Peirson, her husband Alan Peirson, and Robbie & Shannon Meyer met at Peter Michael Winery.  With a shared passion, their first wine, the L’Angevin Russian River Chardonnay, was produced in 2001.

Today, Peirson Meyer crafts small lot wines sourced from Sonoma and Napa, and made to reflect the land.

Starting with the 2014 Rosé of Pinot Noir, with only 50 cases (2 barrels) produced, winemaker Robbie Meyer really enjoys the use of native yeast.  In this wine, Pinot Noir clones 777 and 828 from two Sonoma County vineyards create this pale pink princess with rose petals, ripe peaches and berry coulis.  An elegant and restrained rosé that deserves to be the centerpiece of a summer day.  $32

While Peirson Meyer is known for Pinot Noir, the 2013 Ritchie Sauvignon Blanc comes from a cooler site where the grapes ripen more slowly.  Using the native yeast and a gente pressing of whole clusters, this wine is aged in neutral oak.  Bursting with tropical melon and juicy pears, the minerality shines through with a chalky, floral finish. $30

In contrast, the 2013 Ryan’s Sauvignon Blanc comes from a much warmer site in Napa Valley’s Oak Knoll district, and produces a bolder, more tropical style of wine.  Native yeast fermentation reveals dense apricots and honey, with slight banana notes.  $30

One of the highlights of our tasting experience was the ability to taste three chardonnays side by side.  Doing so allows us to really see the differences each site makes, as well as the nuances of wine making such as barrel selection or yeast selection.

First, the 2012 Russian River Valley Chardonnay.  Aged in 45% new French Oak, and fermented with native yeast (are you starting to see the pattern here?), it is a blend of three vineyards.  Robbie allows malolactic to complete naturally, and uses the native yeast to his advantage, creating a natural, and rich wine.  Viscous and replete with baked apples and nutmeg.  $38

The 2012 Sophia’s Chardonnay comes from a site in the Russian River formerly known as the Sullivan Vineyard.  With 40 year old vines located near Graton, in the west of Sonoma County, this wine is nutty and cirrus driven, with preserved lemons, caramel, vanilla and fresh cream.  $44

The 2012 Heinz Vineyard Chardonnay from the Sonoma Coast appellation is physically near the Sullivan Vineyard, yet worlds apart.  Restrained and clean, with Asian pears and graphite.  This wine is clean and focused.  $55

Finally ,we were treated to a trio of Pinot Noirs, each one unique, but with some wonderful similarities.

2012 Russian River Valley Pinot Noir is classic Russian River, with dark forest floor, cola, and cherry notes.  Holiday baking spices dance on the tongue in this rich Pinot Noir.  $44

In the small town of Graton, the Miller Vineyard turns Russian River on it’s head by offering a lighter style of Pinot Noir.  The 2012 Miller Vineyard Pinot Noir has bursting black cherry, root beer, and raspberry flavors with cracked pink peppercorn aromas.  The savory aspect of this wine with mushrooms and cedar flavors give it an enchanting profile that is sure to please.  $50
In contrast, the 2012 Bateman Sonoma Coast Pinot Noir comes from the Sonoma Coast region north of Miller Vineyard, and gives this wine brighter acid, and a more masculine, defined structure.  Savory, earthy funk in all the best ways, the Bateman wafts bergamot and tangerine, with a hint of tomato leaf from it’s cool hillside foggy lair.  This elegant wine is an instant classic.  $60

Pierson Myer also producers a lovely Merlot and and Cab Sav, but for these purposes, I’d stick to the Chardonnay and Pinot Noirs.  These are perfect for your holiday table, and gift giving!
Thank you to the good folks at Peirson Meyer for hosting us in their gorgeous vineyard house, high on top of Howell Mountain, as well as Relish Communications and Michelle Yoshinaka.  Make a point of seeking out these wines for your table, you won’t be sorry!
spell estate

Spell Estate – Diversity in Pinot Noir

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Wandering the aisles of the annual Pinot Days in San Francisco is a combination of old friends, new discoveries, and random skee ball shooting.  This year, there was a new venue, new wineries, and new tastes abounding, of which a few really stood out.

I fully admit that I stopped by the Spell Estate table, simple for the reason that I had never tried them.  When approaching events of this size, I often target those “new to me” folks, of which I am unfamiliar.  I was happy that I had the opportunity to do so, because Spell Estate really is a special find that I have on my “must buy” list for Pinot Noir now.  After chatting with winemaker Andrew Berge, I knew that I was excited to taste the full line up.  Thanks to
General Manager Allisun Groat, I was able to taste the large variety that Spell Estate offers and here are some of my notes.

Founded in 2006, Spell Estate was inspired by Bill & Tiki Spell’s love of Pinot Noir.  Committed to delivering the best expression of Pinot Noir possible, they focus on the vineyards to create world class Pinot Noir.

Engaging winemaker Andrew Berge, who grew up in Europe and is deeply indoctrinated with the wine & food lifestyle, was a smart move for the Spells.  With a depth of experience in winemaking, Andrew is passionate about his wines.  With Spell, as well as his other label La Poutchine , Andrew can extract the expression of each microclimate and terroir as detailed as small patch of vineyard on a steep slope. With each winery comes a unique style, both created and ever evolving by Andrew Berge.

 2013 Alder Springs Pinot Noir – Located just 12 miles from the Pacific Ocean, the fruit comes from three blocks planted between 1700 and 1900 feet.  The volcanic soils here lend themselves to the earthyly old world character of this wine, will tea leaves, dried herbs, and leather, with a bright garget color.  With the earthy underlying notes, the bright red berry and cherry notes are calling attention to this age worthy example of Mendocino Pinot.
2013 Weir Vineyards – Yorkvile Highlands Pinot Noir – just southeast of Anderson Valley, Yorkville Highlands is the gateway to Pinot country.  The Weir Vineyard is planted between 850 and 1000 feet, with the cooling influences of the coastal fog, giving this wine a brilliant cherry base with macerated strawberries.  A hint of graphite and smoked meat round out the finish.  With just 43% new oak, the wine is balanced and calm with the remaining 50% one year or older.

2014 Umino Vineyard Pinot Noir – a classically bold Pinot, with strong cherry flavors and a rich and sultry mouthfeel.  With the vineyard located in the far western reaches of Sebastapol, in western Sonoma County, the foggy influence moderates the hot summer days creating beautiful acid and structure.

2011 Marimar Estate Pinot Noir – from a vineyard on the true Sonoma Coast, in Freestone, this luxurious wine is bursting with tangerine and bright berry, while the forest floor mingles with honeycomb and graham crackers in the deeper layers.  Delicious for those of us who enjoy acid.

The flagship of Spell Estates Pinot Noir lineup is the 2013 Terra de Promissio.  Just east of Petaluma, the maritime influence in the Petaluma Gap helps to maintain cooler temperatures and slows ripening.  Planted in 2002 to 777 and 115, the Terra de Promissio has a plethora of flavors, from strawberry and raspberry paired with tart cranberry, to classic cherry.  The spicy notes of star anise and cinnamon flow through the edge of toasty oak and coffee, with a finish of dark chocolate.  A truly memorable Pinot to hold on to as long as you can resist!

All wines are $48, except the Terra de Promissio, which is $58.

Make sure you stop by and taste these wines when the opportunity strikes!  Tastings can be arranged by special appointment.

Stay tuned for more on Andrew Berge’s other project, La Poutchine!

K is for Knez

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Knez WineryWhen I was first introduced to Knez Winery, I knew they would be something special.  It was no special occasion, or anything memoriable, it was just a bottle of fantastic pinot noir on the table one night at dinner.  Sometimes, it’s the little things.

I re-introduced to the label at a weekly tasting event at Arlequin Wine Merchant, where I had the chance to talk with the winemaker while I tasted the ones.  Once again, I loved not just the Pinot Noir, but the Chardonnay as well.

Fast forward to earlier this Spring, when I was meandering through Anderson Valley with my friend, we were working our way back south after a delightful day at Roederer, I stopped by The Madrones in Philo, a small collection of tasting rooms.  Here, I was able to taste through the then current releases of the Cerise Vineyard Pinot Noir, as well as a historical look back at two other vintages.

Knez focuses on hand crafted, single vineyard wines influenced by the extreme climate of Anderson Valley, and the combination of marine influences, damn, cold, fog, and the soils of the area.  With particular attention paid in the vineyard, winemaker Anthony Filiberti practices a more hands off winemaking approach, preferring to do as little intervention as possible.  This old world philosophy encourages a sense of place to be developed in the wine, carrying the terroir over from vineyard to bottle.

The Cerise Vineyard, where the Knez Pinot Noir is born, was planted in 1995 to ten clones.  This mixture of clones, in 15 blocks, allows for careful selection and characteristics to be hand picked for each wine.

2009 Cerise Vineyard Pinot Noir

A brilliant cranberry color with a mountain strawberry nose, and bold, bright red fruit.  Strong acids with piquant notes of cranberry melt in to lightly scented vanilla flowers.  As the palate opens, Bing cherry, ripe raspberries and rose petals appear.  The mid palate reveals crushed minerals, cedar, and cardamon, cinnamon and anise, with a hint of violets.

2010 Cerise Vineyard Pinot Noir

Dark and brooding, with a kiss of brown sugar, the 2010 is a deep garnet color with forest floor aromas and earthy, cedar notes.  A touch of mint and wild berries blend with black cherry, deep raspberry and bergamot while dried lavender and white pepper dot the finish.

Currently the 2013 is $34 in the tasting room.  As these are library wines, I am unable to provide current pricing.  Please contact the winery for more details.

If you find yourself in Philo, be sure to stop in an taste the terroir at Knez!

 

 

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Eight Tips on being a great wine writer – from Karen MacNeil

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IMG_9563One of the highlights of this year’s Wine Bloggers Conference was the welcoming keynote speech by Wine Bible author, Karen MacNeil.  In her address to some 250 bloggers, writers, and wine industry professionals, she gave clear and concise advise on how to be your best self.

I’ll give you a hint:  Drink a lot of champagne!  Or, as Karen put it, drink a glass of the good stuff, every night.

But more importantly, how do you become even more successful as a writer and / or blogger?  That has always been an issue for many of us who have been blogging for a long time.  As someone who has been around the wine blogging scene since it’s early days in  2008, I am always asking myself how to be better, smarter, larger.  Better is an interesting word however, as the interpretation of the word can be fraught with misinterpretation and differing opinions.

Karen made several great points in her keynote, of which we can all interpret our own messages from.  Each one of us has to decide how to implement them, and what they mean to us.

Here are my takeaways:

  • Know your subject!  Whether it is wine, whiskey, or Winnetka, you need to know your subject.

This goes without saying.   There are plenty of blogs, websites, books, and so forth that are written well but lack subject matter expertise.  Clearly, most of us blog about wine for pleasure and passion, but take it to the next level and learn your subject.

After completing my Certified Wine Specialist credential this year, I’m constantly thinking about my next step in my wine education.  Whether that be another credential or a new book, when you stop learning, you die and become a dinosaur.

  • Agonize over your writing

This, I have mastered.  As many writers, I am my own worst critic, and often it takes me much longer to write a piece as other bloggers I know as I sit and write, rewrite, analyze, and consider each word.

  • What makes YOU is something important.  Be unique.

Remember, that you need to be real, and be authentic.  Your uniqueness makes you special.  Who wants to be like 100 other wine blogs out there?  While my voice may have evolved over the last 8 years, at its core, it is still the same Luscious Lush.

  • Practice, practice, practice

This is something I need to work on.  There are more ways to practice than by being a prolific blogger.  One way to practice is to find other forums, such as a writers group, or blogging circles that issue challenges.

I often shy away from the cliques or groups that do things together, but the more I write, the more I realize, it’s important that other people see my word and give me inspiration.  Are there writers groups that you belong to?  What inspires you?

  • Be a great writer, don’t be a serviceable one.

Because who wants to be mediocre?  Why not practice (see above) and stand out from the crowd?  There are literally thousands of blogs (and writers) out there that are mediocre at best.  Do you want to be acceptable, or do you want to be amazing?  The key to being amazing is to practice, and learn from other great writers.

  • Great writing tells a story.

If you want to be good, tell your story.  If you want people to engage, and stay engaged, tell your story well.  The worst posts that I read (of my own, and others) are those that don’t tell a story, or get to a point.  While blogging is a unique platform, it doesn’t have to be an excuse to not tell the story.  What was interesting about that wine?  How can you tell a story about that experience?

  • If you really know your subject, you can explain it in 17 words.  Writing tight and writing short are massive skills to have as writer.

This is challenge for me – as I strive to write the story (see above), brevity takes a leap off the cliff.  One thing that has been a great exercise for me is to start the skeleton of an article with 17 words, and then use those as a foundation to expand your story.

  • Feed your reputation

With today’s focus on social media, this should be easy right?  Wrong.  Feeding your reputation can be as tricky as feeding yourself a healthy diet – reputation is more than your social profile.

It’s a daunting task to be on top of social media all the time, and I certainly cannot maintain a constant presence with a full time job and other obligations to maintain.  However, keeping on top of your top social networks is key to feeding your reputation.

But, you need to build your reputation before you can feed it.  Networking with your local wine culture is one key to building a solid reputation.  Additionally, ensuring that your voice is constant, and true will help you build a solid reputation.  You don’t need to be a constant voice, but a clear and strong one in order to have a powerful reputation.

People often ask me how I became so “popular” as a wine blogger.  When I beat myself up and struggle to maintain a blogging schedule or traffic, I think – wait.  Someone thinks I am successful, because I am great networker.  Like any other job, networking isi a skill that has to be practices to be done well.  But networking is a key component in feeding your reputation.  Make it your business to make sure people who you want to know, know you – and for the right reasons, not the wrong reasons.

Once you build a reputation, feed it by participating in the community.  This includes commenting on other blogs (something I have all but given up on due to the fact that…well…the comment is dead), engaging on social platforms, and participating in events like the Wine Bloggers Conference, online events, and online communities.

For me, the Wine Bloggers Conference is an important networking event.  Yes, it’s partially summer camp, partially a high school reunion, and partially an educational forum, with a lot of wine thrown in, but at it’s core it is a chance for bloggers and writers to meet each other, connect, and engage with the wine industry.  For you, that might be the Wine Writers Symposium or a tasting group that you meet with every month. Whatever drives your success, participate, connect, and engage.

As I strive to get back in my game, I appreciate Karen MacNeil’s years of writing experience and her willingness to share them with a room full of (primarily) wine bloggers.  Those of us who write for other reasons can appreciate the solid advise that she offered up.  Primarily, Karen encourages us to persevere, improve, and keep learning; all life skills that I hold dear.  Seeking inspiriation, I am taking her words to heart and hope to spend the next eight years developing as much as she has.

Starting Fresh

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Blogging is hard work.  Sometimes, those who don’t blog, or write, don’t understand the level of effort required to write well, write consistently, and write often.  Occasionally, this leads to the dreaded apathy – or writer’s block.  Currently, I’m going through an extended period of blocked apathy, which can be very frustrating for someone who likes to be a storyteller.

So how does one combat this malady?  The question is unique to every writer, but for me it’s about clearing out the cobwebs and old posts, and starting fresh with new inspiration.  Gone are the 100 drafts of ideas I might “some day” get around to writing.

Instead, I am starting Fall 2015 with a clean slate, and thinking of new ways to share my thoughts on wine, whiskey, food, and travel here on Luscious Lushes.  While some old subject matter might reappear (realistically, how can it not?), I am moving forward with a fresh outlook.

Like many bloggers, balancing a full time job (or jobs), friends, family and the reality of life can bog you down and make it difficult to stay inspired.  So what do you do to stay inspired?  How do you stay on track, particularly during a change of seasons, career, or when life throws you a curve ball?

Happy Autumn!

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