Two Hands #winestudio

Image resultAustralia.  The birthplace of Shiraz.  The wild frontier.  All of these things conjure up images of the pioneering spirit of the Aussie wine industry.  With Two Hands Wines, this story continues with quality, not compromise, from some of South Australia’s best known wine regions.

The idea for Two Hands was born in September 1999, when founders Michael Twelftree and Richard Mintz set out to make their own mark on the wine industry with the goal of making the best possible representation of Australian wine:  Shiraz.

With so much Australian wine being exported around the world, the duo knew that best in class wines were not always being represented globally.  With an eye on the prize of making spectacular iwnes that representaed each of the regions and blends, as well as representing the all encompassing terroir, they set out ot highlight the trademark grape of Australia.

The first vintage was produced in 2000, and today, they have three distinct product lines and over 10 wines in production.

 

Quality without compromise is central to the Two Hands philosophy, driving all the decisions from fruit and oak selection to packaging and promotion.

 

Throughout the month of October, we were able to taste six spectacular wines from Two Hands, from the Garden Series, the Picture Series, and the penultimate Ares.  Sharing our conversations with winemaker Ben Perkins, as he walked us through his inspiration and style choices.

 

Image result for two hands gnarly dudes2014 Gnarly Dudes Barossa Valley Shiraz

Bawdy, brawly, bold and inky dark purple..  This is what I think of when I think of Barossa Shiraz.  Full bodied and bursting with blackberries, espresso, old leather and cracked pepper, this is a bruiser.  The bitter espresso tannins mellow out after a bit of air, and I enjoyed it more at the last sip versus the first.  Using only 15% new French oak gives this wine lovely structure without overwhelming it.  Crafted from several parcels, each was crushed and fermented in small open top containers.  Each batch was vinified separately, and blended just before bottling.  ~$22

 

Image result for two hands angels share2014 Angels Share McLaren Vale Shiraz

Rounder, softer, less masculine than Gnarly Dudes, the Angels Share reminds of why I love McLaren Vale.  The savory, herbal notes show bacon, tomato leaf and eucalyptus flavors, with dark cherries and chocolate at the finish.  The silky tannins work well with this unfined and unfiltered wine, which also uses minimal oak aging to maintain the fresh and fruity flavors.  ~$22

 

 

Image result2014 Sexy Beast Cabernet Sauvignon

 

Dark and chewy, this earthy Cabernet was quite herbal with firm tannins.  Espresso and lavender pop out and play.  As with many cabs, this wine spent more time in oak, with 15% new French balancing out a combination of one to five year old barrels.  The result is a fresh but firm minty, earthy, McLaren Vale cab, that is a great example of what Australia has to offer beyond Shiraz.  ~$22

 

The Picture Series demonstrates outstanding value in Australian Shiraz (and Cabernet), while showing the key differences between Barossa and McLaren Vale.  With the Garden Series, Ben delves deeper in to the versatility of Australian Shiraz. U unfortunately, one of my bottles was damaged in transit so I only have the delightful 2014 Lily’s Garden McLaren Vale Shiraz to review but it was, indeed. delightful.

 

Two Hands Wines Lilys Garden Shiraz, McLaren Vale, Australia labelRich blue fruit, ripe plums and wild blueberries.  Round and plus, with generous spice notes and lingering vanilla.  While this wine spends a long time in oak, with only 6% new French oak, the plushness of the ripe and lush fruit remains and the luscious palate leaves your mouth watering.  ~$45

 

 

12ARE750DOM_01Finally, the masterpiece and flagship wine, the 2012 Ares Shiraz.

This deep, dark, dense and unctuous wine was res pendant with dark berries, rich chocolate, ciagar box spice and graphite as well as undertones of smoked meat.

With Shiraz being the cultural and literal heart of the the Two Hands story, this wine is carefully selected every year from the very best of the 1,500 barrels.  The Ares is a cuvée of these hand selected barrels, and is the pinnacle of the line.  Aged for 2 years in mostly new French oak, this big boy can take it, and the oak is well interested and smooth, holding up this grand dame of Two Hands.

 

~$150

 

 

A very special thank you to Two Hands Wines and #winestudio for bringing these wines to us.  #winestudio is an interactive beverage education program organized via Twitter, where each month, a different these is selected to build an online conversation connecting winemakers, producers, bloggers and consumers.

 




Materra Cunat Family Vineyards – blendng culturees and family history in Napa

Tucked away in a corner of Napa Valley known as Oak Knoll, the Materra Cunat estate sneaks up on you out of the bucolic vineyards of the eastside.  This 50 acre property was purchased by the family in 2007, and through the use of modern technology and an expert wine making team, has developed in to a world class winery.

The farming roots of the Cunat family are deep.  Brian Cunat was raised on a farm in Indiana, and his 17 lifelong pursuit of travel, wine, and vineyard explanation with his wife Miki have instilled a passion in him to create his own world class wine.  His first visit to Napa had him enthralled with it’s natural beauty, and the rest is history.

 

 

On a particularly splendid spring day, I met with the Cunat’s youngest daughter Neena to taste through the Bordeaux inspired wines.

“Each Materra wine is a perfect expression of the land, the grapes, the passion the Cunat family has invested in each bottle and the unyielding quality delivered consistently by the growing conditions and terroir of the Napa Valley.”

With a special focus on Merlot, Cabernet Sauvignon, and Bordeaux blends, Materra is able to showcase the expression of both the estate fruit, as well some additional sources in nearby AVAs within Napa Valley.

The stand out wines for me were the Right Bank Reserve and the Howell Mountain Cabernet, which offer a special look at what Napa Valley can offer.  While not estate, these are wines to pay attention to.

2011 Materra Right Bank Reserve





An homage to the Right Bank of Bordeaux, which is typically based on Merlot, with it’s silky tannins and grippy dark blue and black fruit.  This is a wine for the ages, and should be tucked away for a while as the sharp edges blur and become calmer, as any age worthy Bordeaux would.

2011 Materra Cabernet Sauvignon Howell Mountain

Howell Mountain is one of my favorite areas for Cabernet because of the cooler, acid driven growing climate.  High above the hot valley floor, the inversion layer adds an intensity and brightness to Cabernet that is often lost on wines from lower in the valley.  A classic blackberry note with leather, tobacco and a pinch of black pepper round out this lush winter warmer.

Materra Cunat is located on Big Ranch Road in Napa, and is available by appointment seven days a week.  The peaceful patio is a wonderful way to enjoy your afternoon so be sure to stop by next time you are in Napa.
Special thanks to Neena Cunat Heitz and Fineman PR for setting up this visit at this unique piece of modern history.

 

 

Lopez Haro – an instant classic from Rioja

Hacienda López de HaroI love Spain.  In fact, I have had the good fortune to have visited five times in five years.  In the heart of Spain’s most well known wine region, Rioja, Bodegas Classica brings you Hacienda Lopez de Haro, a Vintae project.  Focusing on revolutionizing the world of wine while still focusing on the small family feel, I had the pleasure of being introduced to Vintae on my first visit to Rioja in 2011.
With Lopez De Haro, the region of the Rioja Sonsierra is the focus.  Located within Rioja Alta, it is nestled at the foot of the Toloño Mountains.  This moderate climate is perfect for making Rioja wine.
 Hacienda Lopez de Haro map
From a youthful red blend, to the age worthy La Reserva, these wines are a great example of how Rioja can be affordable but luxurious at the same time.
2015 Bodega Classica Hacienda Lopez de Haro Tempranillo – made from fruit from 50-70 year old vines, this weeknight treat is earthy with dried cherries, tobacco and herbal notes.  Simple but not boring, there is a kiss of oak to finish this is a delicious $8 wine for your pizza or hamburger.
2013 Bodega Classica Hacienda Lopez de Haro Crianza – the youngest of the classified Rioja wines, this luscius blend of Tempranillo, Garnaca and Graciano is a mouthwatering treat.  Soft and pleasing to the palate but firm in structure, dried orange peel, mulling spices and fresh strawberries jump out while Herbs de Provence and cracked pepper layer of subtle vanilla.  At $12, this is a steal.




2009 Bodega Classica Hacienda Lopez de Haro Reserva – surprisingly elegant at this price point, this wine is full of chocolate and chili spice, with lush dark fruit and balsamic notes.  The finish is is full of smoked meat, and it just gets better with time.  At $13, the selection of low yield Tempranillo and Graciano is elegant and silky.  With 20 months in oak, this wine will just get better and at this price point is an excellent introduction to the higher escalations of Rioja.

With wines of this quality for less than $20, make sure some Lopez de Haro is on your Thanksgiving table, or wherever you are celebrating this season!  I can’t wait to go back to Spain to visit this special place.

 
Special thanks to Rebekah Polster of 401 West Communications for introducing me to these excellent wines will killer QPR.  Yet again, Spain is proving that wines of exceptional quality do not have to be exceptionally expensive.

Stolen Fruit – from the minds of Sonoma’s best winegrowers

Stolen Fruit Cocktail Mixers Luscious Lushes I love to create; specifically, I love to create cocktails from amazing ingredients.  Being a Bay Area native and a Sonoma County resident (well, mostly), when I found out about Stolen Fruit Cocktail Mixers, I was excited to get my hands on them.

Created by wine country chef Peter Brown, and Healdsburg grapegrowing royalty Doug & Susan Provisor, these fascinating blends of ver jus (freshly pressed juice) are the perfect base from everything to amped up water, to mock-tails, to elegant cocktails for every season.

Beginning with some pretty spectacular grapes, much of which are used to create some delicious wines, these fresh juice mixers come in exotic flavor combinations like:

  • Lemongrass-Ginger-Sav Blanc
  • Jasmine-Juniper-Viognier
  • Blood Orange-Muscat
  • Fig-Grains of Paradise-Zinfandel
  • Hibiscus-Grenache (not reviewed)

The freshness of these components and creative blends make them perfect for playing in your cocktail bar, or just jazzing up the every day.

img_2705Lemongrass – Ginger – Sauvignon Blanc – I love the lively spice of the lemongrass and ginger, and this would make a perfect addition to your favorite sparkling wine on Sunday morning.  Gin-Mosa anyone?  I also love this with sparkling water.  Just a splash wake up the benign and helps you get those 8 glasses in.  It is also a natural base for any vodka or gin drink, such as the amped up Moscow Mule!

7 Mules for Sister Sara

  • Mix 2 ounces of Stolen Fruit with sparkling water to make a light soda.
  • Add 3 ounces of gin (or vodka)
  • Add 2 ounces of ruby red grapefruit juice
  • Stir over ice

img_2721Jasmine – Juniper – Viognier

The surprisingly piquant flavors of lychee and kiwi, with a floral finish pair perfectly with cucumber.

Juniper Martini

  • Pour 3 ounces of your favorite gin (Hendricks would work well here) over ice in mixing glass.
  • Add 2 ounces of Stolen Fruit.
  • Squeeze 1/4 fresh lemon on top and shake well
  • Strain in to a martini glass with 3-4 slices of fresh cucumber.

img_2720Blood Orange – Muscat

Brilliant fresh orange flavors and bright citrus jump out of the glass with a hint of nutmeg and tropical vanilla.  This reminds me of Pirates of the Caribbean, and screams for rum.

But, What About the Rum?

  • 2 ounces of Stolen Fruit
  • 3 ounces of dark rum
  • 3 ounces of light rum
  • A few shakes of tropical or Angostora bitters
  • Serve over ice in a coconut.

 

img_2707Fig-Grains of Paradise-Zinfandel

This dark and brooding baby is perfect for the fall.  Nutty with the fig notes, and a winter warmer, this is perfect for a fruity hot toddy.

Winter is Coming

  • 3 ounces Stolen Fruit
  • 1 ounces hot water 
  • 3 ounces bourbon (or, you can use a strong red wine)
  • cinnamon stick, cloves, star anise (to taste) or 1 tsbp mulling spices

 

And for yet another use, the Stolen Fruit mixers are fantastic for culinary sauces, dressings, and glazes!  Thank you to Verdant PR and Stolen Fruit for sharing these great bar items.  Pick some up today for $18 each, or the handy gift set!




IMG_2163

The Perfect Pairing: Potato Chips & Bubbles

We’ve all heard it before:  There is no better wine pairing than potato chips and sparkling.  Could this be true?  Was it the holy grail?  Quite possibly.  But what happens when you take some amped up Neal Brothers’ kettle chips, in flavors like Pink Himalayan Salt and Spicy Sriracha, and pair them with Iron Horse Vineyards fizz?  Pure magic.

img_2143

With the pure, sweet, spicy and just plain tasty flavors, we found a perfect pairing for each of the Iron Horse sparkling wines, as well as each of the four chip varieties.

2012 Iron Horse Ocean Blanc de Blanc – this limited edition wine supports National Geographic’s Ocean Initiative, and is bursting with crisp apple notes and salinity that makes your mouth water.  Notes of citrus and chalky minerality make this a natural pairing for bright, clean flavors for the Pink Himalayan Salt was the perfect match.

2012 Iron Horse Wedding Cuvee – with a hint of raspberry, strawberry and blood orange, the sweet hints coming from the 78% Pinot Noir paired perfectly with the Spicy Sriracha.  The sweet and spicy Sriracha brings forward the blood orange and ruby red grapefruit in the wine.  The Wedding Cuvee also matched the intensity of the Montreal Steak Spice, with strong pepper and herbal notes.

2012 Iron Horse Classic Vintage Brut – the classic, clean flavors of this wine, with grapefruit, brioche, and stone fruit play off of the Pink Salt, as well as the Sraiacha.  Often, Classic Brut can feel dryer than dry, but the special quality of the Pink Himalyayan Salt chips tone this day and create a savory explosion.

2012 Russian Cuvee was originally made for the Reagan-Gorbachev summit meetings, Iron Horse Vineyardswhich helped to end the Cold War.  This wine is a richer style, with bold flavors of strawberry, blood orange, and dried tropical fruit.  Surprisingly, the crazy Maple Bacon flavor of the Neal Brothers chips was the perfect match for this wine, which can be perceived as sweet and fruity.  The sweet maple and savory bacon really played off of the Russian perfectly.

What is your favorite potato chip pairing?  We tasted several more sparklers from Iron Horse that are sold out, so I won’t tease you, but go out, and have fun.  Pick up a few bags of Neal Brothers kettle chips and experiment!

 




In the Navy, I’ll sail to Spirit Works

spiritworks_logo_distressedI’ve long been a fan of Spirit Works, a small craft distillery in Sebastapol’s Barlow. Since their initial launch of vodka and gin in 2012, Tim & Ashby Marshall have been distilling grain to glass spirits that truly have a terroir of their own

Continuing their grain to glass philosophy, Spirit Works recently launched their new Navy Strength Gin.  Navy Strength Gin differs from traditional gin in that it tends to be both higher in alcohol, but also has a brighter expression of botanicals, and juniper.

Originally distilled for the British Navy, to help ease the physical and mental aches of a long voyage at sea, the Spirit Works’ iteration is a delicious departure from their traditional Gin.

Distilled from a red winter wheat base, this gin is much spicier than the more citrus driven Spirit Works gin.  Smooth and sturdy, this is a fine sipping gin with a prominent spice note, and firm backbone.

My picks for cocktails that shine a light on the gin are:

Classic G&T

  • Fill a highball or cocktail glass with ice.
  • Pour 3 oz of Spirit Works Navy Strength gin over the ice.
  • Add 3-4 cracked cardamon seeds.  I love how the cardamon plays with this gin, but you can also infuse with Star Anise to create a more earthy fall flavored cocktail.
  • Top with Fever Tree tonic water, or your favorite tonic (anything that isnt’ make with corn syrup!)

Gin Gimlet

  • juice of 1 lime (please don’t use sweetened lime juice!)
  • simple syrup to taste
  • 3 oz Spirit Works Navy Strength Gin
  • Pour all ingredients in to a cocktail shaker over ice.  Shake.
  • Strain in to a cocktail glass or coupe
Spirit Works is open daily, from 11am – 5pm for tastings, tours, and sales.  Stop by and see them some time in The Barlow, you won’t be sorry!  While you are there, visit some of our local wineries and stop in Zazu for a bacon tasting, and a specialty cocktail made with Spirit Works.
While this sample was provided by my friends at Verdant PR, I buy plenty of hooch from Spirit Works.  Support your local distiller! 

Drinking for Charity: Support Pinot Noir, support The Boys & Girls Clubs of Central Sonoma

 

Pinot on the River LogoIt’s that time of year again!  Fall arrived with a bang this morning, after a brief Indian Summer.  It’s also time to spotlight one of my favorite events:  Pinot on the River, on October 23rd.

This spectacular showcase of Pinot Noir is probably one of the best ways to taste all of what Sonoma County (and more) has to offer in terms of Pinot Noir, and is also a great way to support the Boys & Girls Clubs of Central Sonoma.

This year, Pinot on the River once again takes place on the square in Healdsburg.  With ample parking nearby, and a collection of tasting rooms surrounding the event, it is sure to be a bustling weekend.

A highlight of this event is the silent auction and raffle, with an instant wine cellar. 6 bottle lots from famous winemakers and much more available for your enjoyment.  There will also be a collection of artisan food vendors, so bring some cash and an appetite!

Among some of the wineries pouring, you can enjoy some of my favorites:

Balletto Vineyards.
Bucher Wines
Donum Estate

Ellipsis Wine Company
FEL Wines
Handley Cellars

J Cage Cellars
Kokomo Winery

La Pitchoune
LIOCO
Papapietro Perry
Peay Vineyards
Wine Guerrilla
Wrath

And even some that are new to me!

POTR

Apriori Cellar
Bailarin Cellars
Balverne Vineyards
Blue Farm Wines
Dunstan Wines
E16 Wine Company
Jigar Patel Wines INC
Lando Wines
Luli Wines
Occidental Road Cellars
Right Side, LLC
The Calling
Vaughn Duffy Wines

Tickets are $75 for General Admission, and $90 for early VIP entry but get yours early since they are sure to sell out! Support the Boys & Girls Clubs of Central Sonoma, and come out and taste some fabu-luscious Pinot Noir with me! 

The Boys & Girls Clubs of Central Sonoma County provide much needed family services and activities for Sonoma County youth.  They couldn’t do it without your support, so if you live, work, or spend time in the County, please support this worthy cause by buying a ticket or donating today.

 

Wine Blogging & Content Creation: It’s all about engagement

Connections.  Networking.  Friendship.  Community.  These are some of the top reasons that people attend the Wine Bloggers Conference, year after year.  As we approach the 10th anniversary event in Sonoma next year, I have to reflect on how this event has grown and changed over the last 9 years.

Beginning in 2008, when there were a scant 100 of us gathered at the Flamingo in Santa Rosa, we all knew each other (or at least knew of each other).   It was a tight knight community of online writers, and we were all learning about the new platform for sharing our stories.  There were, indeed, a few standout stars already emerging, however the playing field was level.  Twitter was in it’s infancy, and there was very little video out there specific to wine.

Moving through the years to this year’s conference in Lodi, a lot has changed.  And yet, very little has changed.  Building a strong network of influence is still about seeking connections.  The primary difference today, is that where you find these connections has changed.

In 2008, we found these connections at the conference, on Wine 2.0 (a now defunct social network for wine lovers and writers), at wine events, and on twitter.  Today, those networks have expanded to include video channels such as YouTube, Pinterest, Instagram and more.  And yet, the process of searching, connecting, and engaging is still the same.

As a professional consultant, I network every day.  That is the key to building my brand and my business.  Translating those skills to my blog, I shift my connections from technology and potential clients to wineries, regional associations, and individuals that I would like to connect with.

When you are finding people to build connections with, ask yourself:  What can I offer them with my wine blogging (content creation)?  What problem can I help solve?  How am I benefiting them with my wine blogging?  How am I working on improving my wine blogging?   In terms of the Wine Bloggers Conference, I can offer 9 years of experience watching the conference and the blogging world grow and develop.  In the wine industry, what can you offer?  Do you have a unique angle?  Is your audience something they should target?

As a wine blogger, content creator, digital wine writer, however you want to describe it, I look for these connections.  As Andrea Robinson said during her keynote this year, how do you add personal value?  What are you doing to create value in yourself?  By seeking, building connections, and acting on these connections, you are building your personal value.

But how do you get to engagement?  You’ve done the hard part, you’ve built your connections by going to WBC.  You’ve met dozens of people in person that you only knew online, or didn’t know at all.  Now, you need to act on those connections.  Today, engagement means more than it did in 2008.  At the first WBC, we had interactive blogs and monthly wine blogging writing challenges.  In 2016, we have live video streaming, twitter tastings, and other collaborative platforms to share our wine blogs and create collaborative content.

Furthermore, engagement means sharing and spreading content that you like.  It’s not enough to like a post on Facebook or on Instagram.  Today’s challenging social media culture requires you to engage with these platforms and share other people’s content.  By building engagement with others’, you are attracting other people to your content.

The most successful people in business, and the most successful bloggers, have strong networks and connections.  As a community, wine bloggers and content creators are very open and engaged.  Expanding that engagement and practicing those skills will net you rewards that are unexpected, and enriching.connect

So what are the key takeaways from this year’s Wine Bloggers Conference?

  • Network, network, network.  This is how you build your connections.  This doesn’t mean acting entitled and expecting everything to be handed to you, this is the hard work part.  Attend a local wine festival, go wine tasting, buy wine.
  • Keep in mind, it takes time to build a network.  Don’t expect this to happen overnight.  Just like business, building a network of wineries, associations and PR professionals is driven by your content, longevity, and professionalism.
  • With dozens of social networks, choose the 2-3 that you can focus on and pay focus on.  It’s better to do more with less than to do less with more.  This goes hand in hand with knowing your audience.  Where do they hang out?
  • Know your audience.  Spend a little time finding out where they are, what they are reading, and how you can tailor your content for them.  That doesn’t mean sacrificing what you want to write about, but rather finding new and interesting things for your audience to read.
  • Keywords are your friends.  By doing a little research, you can get big rewards.  What are people looking for?  What value can you add?  What wines do you have in your rack that people want to know about?
  • Search, connect, engage.  Engage in your community.
  • Don’t focus on monetizing your blog.  Monetize yourself (more on this later).  What value can you add?
  • Educate yourself.  Are there classes or certifications you can pursue that will help you?
  • Content is king, both at the conference and on your blog.  Every year, there is some of the same content and a lot of new content at the conference.  But even old dogs can learn new tricks.
  • Don’t be stagnant.  What can you learn?  What can you change?

The more things change, the more they stay the same.  The platforms might have changed, but the core values have not.  Have fun, have wine, learn new things, and meet new people!

 

5 Indian Summer Cocktails that the Drapers Would Die For

Redwood Room

The back bar at the Redwood Room

Walking through the doors of the historic Clift Hotel in San Francisco, you can almost smell the years of cigar smoke and high powered financial deals that linger in the wood lined lobby.  Long the bastion of high powered deal making, the Clift opened it’s doors in 1913 by Frederick Clift on a family property, to serve the Pan Pacific Exposition.

Build to survive earthquake and fire, it still stands with the 1924 expansion of three additional floors.  At the time, it was the largest hotel in the state, and today, while it is now owned by the Morgans Hotel Group, it still remains much the same as when it initially opened.

The dark and brooding Redwood Room cocktail lounge feels like you are stepping back in history, with modern touches.  So named for the rich redwood panelled walls, and imposing etched glass and wood bar all pull us back to the original hotel’s glamour and clientele.  Enhancing to the unique flair, the Redwood Room boasts digital art work that will change when you are least expecting it – reminding me of a scene out of the cult movie Clue.

Clift’s famous and hanging array of digital artwork displayed on plasma television screens hung throughout the room. Snack on gourmet bites while sipping on delicious cocktails and enjoying curated music provided by well-known native San Francisco DJs along with world-class talent Thursday through Saturday nights.,

Master Mixologist Anthony Kim created the inventive and refreshing cocktail list just in time for Indian Summer, which is when us San Franciscians traditionally get some suIMG_1685nshine.  Using the freshest ingredients, these 5 cocktails represent traditional drinks that you might find in any bar, but with a twist of fresh, bright, and unique flavors.

A bit like a mai tai, this drink was named for two kings:  Bourbon, and basil.  This was my 2nd favorite of the night, because, naturally I love bourbon, and the addition of strawberries and basil adds a savory but sweet note that hits the spot.

A mimosa that is splashing out to play, the passion fruit and mint play off of each other in a dance of the Sugarplum Fairy, while the vodka adds a cool touch.  A smooth and refreshing aperitif.

Wine tickets to a wine safari!

If you’ve been reading my blog for a bit, you know that I love to support local charities, especially by #drinkingforcharity.  Today, I would like to tell you about Vineyards to Village, who is dedicated to supporting clean water for schools in Kenya.
Every year, they host a Wine Safari, where you can drink fabulous Sonoma County wines and support water projects for schools in Kenya!  This year, our friends at Christopher Creek Winery, Deux Amis Winery, Fritz Underground Winery, Merriam Vineyards, Pedroncelli Winery, Portalupi Wine, Thumbprint Cellars, Trione Winery, Williamson Wines, the Windsor Tasting Lounge, and Viszlay Vineyards are offering complimentary tastings at their properties for Safari guests from September 3-11.
These boutique wineries offer small, intimate experiences with some of Sonoma’s best wines!  Each Safari Passport gives you one week to visit all of these tasting rooms, and participating wineries will donate 1/3 of their sales of a given wine to Vineyard to Village safari-clip-artm-vector-clip-art-online-royalty-freefor the week.  This Wine Safari also includes a limited edition keepsake glass!
With the purchase of every ticket, you will be entered to win wine raffle prizes! If you visit every “animal” (winery) on the safari and show us your complete safari pass on our Facebook page, you’ll get an additional 10 raffle tickets! You also receive an extra raffle ticket with every purchase of V2V wine!

For more information no Global Partners and Vineyard to Village, please click HERE.

Enter the giveaway below to win two tickets to the Jambo Safari event!  If you prefer to purchase tickets directly to support this wonderful cause, please click here.

Happy first week September!

Read more

BasilHaydensBottle-featured

Celebrate American Whiskey with Basil Hayden Bourbon

I did it!  Last month, after a year and a half, I passed my Certified Spirits Specialist exam.  PHEW!  A must do for anyone who is serious about spirits, this credential, administered by the Society of Wine Educators was more rigorous than I anticipated, but delves deep in to the history and production of spirits from around the world.

That said, I’ve always had a bit of a passion for whiskey, ever since I visited Scotland for the first time.  Today, I am learning more and more about American whiskey.  Today, I am playing around with Basil Hayden Kentucky Bourbon.

The first time I tried Basil Hayden Kentucky Bourbon, I wrinkled my nose and said to my friend “thanks for smoking me out”.  As a whiskey girl who shies away from peaty Scotch and smokey whiskey in general, I wasn’t sure about the flavor profile back then.  Today, that has changed as I have experienced a wide variety of bourbons and American whiskey in general.

This is a great beginner’s drink, as it’s affordable and an easy drinker.  With lemon, fresh cream, and yellow cake mix on nose, classic vanilla and mild campfire smoke mesh with the baking spice and anise on the palate.

Introduced by Jim Beam brands in 1992 as part of their small batch collection, the mash bill is said to be similar to the original Basil’s, and thus is his namesake.The primarily corn based recipe lends itself to a clean but richer style, and it’s perfect for a cocktail or over an ice cube or two.

Tonight, enjoy some Basil Hayden Bourbon in a Country Lawyer, or celebrate Whiskey Sour day on Friday!

Country Lawyer

original recipe adapted from the classic Park Tavern drink

  • 3 oz Basil Hayden Bourbon
  • 1 oz Rhubarb Amaro (Zucca is the most common but I used Art in the Age.)
  • 1/4 oz Benedictine
  • 1/4 oz Vya Sweet Vermouth
  • 3 dashes Fee Bros Aztec Chocolate bitters
  • shake well over ice, and pour neat and garnish with lemon.

To celebrate Friday’s Whiskey Sour Day, why not try a Basil Hayden‘s® Summer Sour brought to you by San Francisco Mixologist Matt Grippo.

  •  1 ½ parts Basil Hayden’s®  Bourbon
  • ½ part Fresh Lemon Juice
  • ¾ part Sweet Vermouth
  • ¼ part Tonic Syrup
  • 2 dashes of Angostura® Bitters
  • Orange Twist (for garnish)

I’ll be testing this one and will get back to you with my tweaks!

 

This bottle was provided for consideration, and I considered it so much I went out and bought another!

Troon Vineyards M&T Reseve: An Unusual Blend from an Unusual Winery

You might not expect a dark and delicious red wine to come from Oregon’s Applegate Valley, but Troon Vineyard’s 2013M&T Reserve is just that.  This co-fermented blend of Tannat and Malbec is surprisingly low in alcohol at only 13.7%, but is rich in flavor!

Intensely floral, full of black licorice and dried lavender on the nose, the palate is full of bold espresso, dark chocolate and dark berries.  This is a lush wine but also has a beautifully ripe and bright strawberry finish, and is bursting with cracked pepper.

As I sip this wine on a cool and foggy summer afternoon, I can’t help but think of how cozy it would be with a roaring fire and some roasted pork, orange and is perfect for some nice homemade lasagne.

 Thank you Troon and Craig Camp for sharing these lovely wines!  Next up, we move backwards to the refreshing whites!




Troon Vineyard: Surprises from southern Oregon

When industry blogger and General Manager of Cornerstone Napa announced he was leaving California for the wilds of southern Oregon and Troon Vineyard, my first reaction was “what the heck?”.  Craig Camp had been instrumental in exposing a luxury Napa Valley brand to a new world of wine drinkers, launching a sister label (Stepping Stone, which is now Cornerstone black label) and had become an essential member of the blogging community.
It was with slight trepidation that I waited to hear about this new venture in Oregon.  But, knowing Craig, I trusted that it would be magical.  When the first updates started arriving, I knew we were in for a treat.
Troon Vineyard has over 40 years of history in the upstart region of Southern Oregon.  The original vineyards were planted in the 1970s, and was the site of experimental plantings, innovation, and a revolution in Southern Oregon wine.  In 2003, founder Dick Troon sod the property to Larry Martin, who planted new vineyards, diversified the portfolio and created the wines that we know today.  With Vermentino, Syrah, Tannat, and Malbec, as well as blends, Troon is blazing a new path in Southern Oregon.
Southern Oregon is often known for Tempranillo, with it’s bright acid and earthy notes.  But Troon goes a step farther and delves in to the big reds, traditionally known to both France and South America.

First up:

A renegade wine from Oregon’s Rouge Valley, the Troon Vineyard Malbec loves the rocky soils that are decaying from the mountaintops above the valley. This rich, bold Malbec is pleasing on a cold summer night, with ripe blackberry, a touch of smoke, and espresso notes dancing on plum pudding. Old saddle leather and cigar box aromas envelop the pop of acid at the finish, wrapping you in warmth and bold flavors without weighing your palate down, with silky smooth tannins.
Thank you Craig and Troon for introducing me to these lovely wines!  Next up, Troon Tannat

Tips from the Trenches: How to #WBC16

Two weeks from today, the 9th Annual Wine Bloggers Conference kicks off in downtown Lodi.  I can’t believe we’ve been running this show for nine years, and that some of us who were there in the beginning, what a long, strange, trip it’s been!

Like everything, the blogging and the career have changed a lot over that time period.  You may have noticed it’s been pretty quiet around here; things are working in the background, the the Wizard of Oz, changing, moving, growing.

One of those things is the Wine Bloggers Conference Scholarship Fund.  This passion project takes up an inordinate amount of time, particularly the few months leading up to the conference, and tends to take over.  Add on top of the my day job (jobs really), and something suffers.  Sadly, it’s this blog.

That said, I’m very much looking forward to Lodi, and as you can see from my series on Lodi wines there is a lot to look forward to.  As I do every year, I write my advice column to both veteran attendees as well as newbies.  There is so much to do, see, and learn at the conference, as well as networking opportunities and camaraderie.

Each attendee has a unique perspective, but for me, as a 9 year attendees (one of only 5), Advisory Board Member, Scholarship co-founder and Director, and wine industry worker, this is mine.

Practical

  • Wear comfortable shoes.  you never know when we’ll be hiking up a hill in a vineyard
  • Wear comfortable business casual / wine country casual clothes with layers.  This is not a lawyers convention!  It can get chilly at night with fog coming in, so bring a sweater.  Wear layers.  It is HOT in Lodi during the day, however it can cool off significantly at night due to the Delta breezes, and hotel AC can be brutal.
  • Bring multiple devices.  There are often times when a laptop isn’t practical (in the vineyard) and your phone doesn’t have reception.  Brnig multiple devices.
  • Bring your own power source.  Power packs, instant chargers and mini power strips are all critical.  There is often a battle to get a slot in the power wall, so bringing a strip will allow you to share the love.  I love this one as it folds, has USB ports and 4 power slots.  I also love a great power squid.
  • If you have a MiFi bring it.  Wifi resources are taxed beyond belief and are not made for 350 people online all day, with multiple devices.   For extra points, give some karma and open your mifi up for others (your billing terms will dictate this, but if you have unlimited or the budget, be kind and share)
  • Bring business cards.  Yes it may seem archaic, but it’s the best way to quickly introduce yourself with a memorable item.  The stacks of cards collected are reminders when we get home to follow, tweet, and read other peoples information.
  • Hydrate.  Lodi is HOT!  There will be a lot of wine.  Water, water water.  If you have a metal / plastic water bottle, bring one.  They come in VERY handy!

Conference Etitquette

  • Be professional.  While we’re there to have fun and learn, no one likes a party animal that gives bloggers a bad name.  We all remember some years where people were not responsible and made the local community dislike bloggers in general.  Please don’t’ be that person.  This is a business conference.  We want Lodi to LOVE us and invite us back!  Act like your grandmother is in the room.
  • Attend the keynote.  Andrea Robinson is incredibly knowledgeable, and is very open to meeting & talking to bloggers.  She spoke in Walla Walla, and is a great resource (and person to know).  She will have an amazing keynote!
  • Attend the breakouts that are important to you.  We are all adults, and we are all well aware that not every session will speak to you.  However, this is a conference, not a frat party.  We’re hear to learn and share, so get ye to the breakouts!
  • Get to know your sponsors.  We have a few hours on Thursday at the Registration, Expo, Gift Suite, and Opening Wine Reception to to say hi and learn who made this conference possible.
  • Attend the Opening Reception and Expo – if you are arriving on Thursday, be sure to attend the opening reception.  This is your first chance to meet the Lodi locals, and meet your sponsors.  There is plenty of time to stop by and still go out and enjoy the evening.
  • Attend the Friday Expo & lunch.  Here, you and meet additional sponsors, mingle with your fellow attendees, and support the Scholarship.
  • Spit spit spit.  I can’t emphasize this enough.  Yes, there are moments (dinner, after hours parties) where I don’t spit and enjoy myself, but you are representing bloggers as a whole, and should have some decorum.  It’s a business conference at the core, disguised as a party.  Present yourself accordingly.
  • Don’t forget to sleep!  There are always many after hours events and parties.  While going to these is fun and a great way to meet people, don’t overdo it.  Sleep is critical during this busy weekend of events.
  • I repeat:  Hydrate.  Lodi is HOT!  There will be a lot of wine.  Water, water water.

Time Management

  • Don’t worry about blogging DURING the conference.  Time is precious and you will stress yourself out and miss content if you try to blog during the event.  Write your thoughts down and save the blogging for when you get home.
  • Attend the break outs.  Too many people don’t attend the core of the conference and they miss out.  While You Need to choose which bits are important to you as a blogger, please don’t be the person that doesn’t attend any of the sessions (that just makes us ALL look bad)
  • Go with the flow, don’t get overwhelmed.  While content is king, if there is a session that isn’t’ interesting to you, use the time to blog, hang out with your fellow attendees, or just chill.
  • Be prepared to want to do more than one thing at once – at the same time, there are often two sessions running at the same time that you might want to go to.  There is no wrong choice, and you can’t do it all so don’t try to.

 

Other Things

  • Don’t be shy – reach out and touch someone.  Ok maybe not literally, but turn to the person sitting next to yourself and introduce yourself.  We don’t bite and we want to get to know you!
  • Find a WBC Scholarship committee member, and get your swag on!  Rodney Strong #wineloveragainstcancer bags are available at the scholarship table, and If you’re super cool, donate to the Scholarship or buy a souvenir stemless glass ($5 to buy one, 2 free with a $50 donation), capabungas, and other awesome swag.  All proceeds go to next year’s scholarship
  • Get some Blogger Bling (namebadge ribbons) at the WBC Scholarship table on Friday!  They are great icebreakers and support the Scholarship.
  • Say hi to the donors & scholarship winners!
  • There are many after hours parties.  These are not private hidden events, but you do need to keep your ears open.  Most are word of mouth.
  • Twitter is the tool of choice.  The #wbc16 hashtag trends every year.  Other platforms that are popular are Instagram and Twitter.
  • Have an open mind.  You never know if there are wines you wouldn’t normally try, that you will love!
  • Bring something from home that represents your region, style, and / or personality.  This could be wine, but it could also be food, a book, or a t-shirt.

Here’s what I think I’ll be doing:

  • Welcome Reception
  • Andrew Robinson Keynote.  
  • History of Grape Growing and Wine Making in Lodi – this is your best chance for an in depth look at the local area.
  • The Truth About Viticulture – a fascinating look at marketing fact and fiction in wine
  • Expo – come see me at the Scholarshp table and get some swag!
  • Wine Discovery Session:   Wine Educator Deborah Parker Wong, DWSET presents From Prosecco to Amarone: The varied and delicious wines of Italy’s Veneto, sponsored by Consorzio Italia di Vini & Sapori.
  • Live Blogging
  • Friday evening excursions to wine country
  • Saturday Breakout sessions:
    • Wine Samples – this is a hot topic amongst experienced media.  Come join the discussion!

And that’s as far as I’ve gotten.  As you can see, there are some sessions not on my personal agenda. It’s not that I don’t find them valuable; it’s just that I don’t think I will be personally interested in them.  In leaving them off my “must do” list, I create some free flow, where I can catch up with my blogger friends, experience some of the local restaurants, join an off the grid get together, or just chill.

I will see everyone in 2 weeks!

 

There’s gold in that furrow!

Driving up a dusty dirt road, at the edge of a vineyard in Lodi, you could see the history in the vines.  These gnarled old beasts were baking in the late spring heat, and you could just feel the struggle as they worked to survive the turbulent weather.

This was Rauser Vineyard, planted with old vine Carignane and Zinfandel.  Our guide, Mike Mike McCay, was enthusiastically giving us an oral history of the last 20 years, while digging in the dry, crumbling dirt of the vineyard.  Mike is an innovator, something that is more common in Lodi than you would expect.  Not satisfied to go with the status quo, he is always looking for new ways to survive the ever persistent drought, and to produce some amazing wines.

His winemaking style centers around the terroir of Lodi, and specifically this patch of land.  Using Native yeasts while concentrating on Zinfandel and Rhône varietals, he has brought out the true expression of htis small AVA in the region.

Tiptoeing through the high furrows of dusty red soil, Mike poured us his ClIMG_0653ements Hills Viognier.  This mineral driven white enjoyed a long, warm growing season, which resulting in ripe pears and stone fruit, followed by rich floral aromas.  It was just the thing to whet our palates on the hot and dusty day.

After learning a bit of history of this piece of land, we met up with Mike’s family at his house for a down home Lodi style BBQ.  Quite the chef, Mike McCay fired up the vine driven barrel barbeque and quickly got to work making a feast – perfectly designed to showcase his wines.

 

Mike pulled out all the stops, retrieving some beautiful examples of Lodi’s Rhône style wines from his cellar, plus, by special request Cabernet Franc.  One might not expect either Cab Sav or Cab Franc to be successful in what amounts to a high desert climate, however, with the varied terrain and terroir of the larger Lodi growing region, it did beautifully.IMG_0655

 

 

McCay Cellars specializes in Rhône varietals, and also has a beautiful Cabernet Franc and is working with old vine Zin.  Growing slowly and steadily, Mike has witness major changes in Lodi over the last 20 years.  Industrial grape production has made way for artisan, small lot producers, and the wine tourism business has seen growth in Lodi tourism and the affiliated business.
The careful attention McCay pays to his vineyards and his winemaking are evident in the beautiful wines he produces.  But don’t take my word for it!  Stop by and visit when you’re in town.  McCay Cellars has a tasting room in Lodi, open no weekends (Thursday-Sunday) from 11-5.
The next time you’re in Lodi, be sure to experience the Rhône varetals from McCay Cellars!  If Mike’s int he tasting room, you’re sure to get a history lesson along with your Grenache.
1 2 3 38