Zinfandel has suffered something of a bad rap recently, with people thinking immediately either “white zin” or “jammy zin”. The truth, of course, is that there is much more to America’s Heritage Grape than those two simple interpretations. With zinfandel grown all over California, as well as all over the world, it is one of the most diverse varieties in both grape and style. From Primativo to Crljenak Kastelanski, the genetic make up is the same – but both terroir and winemaking style yield vastly different results. Here in California, the areas of Sonoma, Paso Robles, Lodi, and the Sierra Foothills are well known for their Zinfandel. Today, I am reveing 4 different zinfandels that are perfect for your thaknsgivng talbel. 2015 Robert Biale Black Chicken Napa Valley Bright red and red flowers on the nose. Black cherry, baking spices leaping out of the glass. The first sip surprises you with the acidity, and cranberry overwhelms . Rosehips and hibiscus dance around my mouth with juicy ripe strawberries on the mid palate. It finishes with white pepper and chalk, and mouthwatering rhubarb. There is nothing jammy about this zinfandel. $25 2016 Trentadue La Storia Block 303 Another classic, La Storia has been making excellent zinfandel for years. This block designate has the immediate sense of presence from warm Alexander Valley, with dried cherry, prune, and raisin on the nose. Boysenberry jam and cherry compare on the palate are rich but not overly jammy. There is still a hint of red current and a nice cranberry note that keeps the acid in balance . Finishes with a cloud of black pepper. Big and bold but not a bruiser. $22 2015 Peachy Canyon Paso Robles Westside Softer and earthier on the nose, clear aromas of blackberry and bosenberry. Jammy at first, but the inky dark color belies the spicybackground. Coffee, roasted meats, the slightest hint of campfire, the classic blue and black fruit of Paso Robles come out to play. With over a dozen differnet zinfandels on Peachy Canyon’s roster, this is a classic stewed fruit and raisey Paso example. $22 Erostasia Reserve Old Vine Lodi Probably one of the most well known zinfandel regions, Lodi has been producing big, bold wines for over 100 years. This classic example is perfect for a cold winter night, with stewed fruit, prune, and boysenberry jam layered in strong baking spices like nutmeg, the dark notes of smoked meat, and stewed fruit are accented by the 22 months in new oak, and you can taste the classic vanilla laying over the fruit. This will stand up to hearty fare like chicken wings with blue cheese sauce and ore. These four wines are very different, and all very much zinfandel. With such diversity, make sure you have a zinfandel on your table for your holiday celebration and enjoy America’s Heritage Grape! And don’t forget about the Zinfandel Experience here in San Francisco, January 18-20. Celebrate all things zinfandel with 3 unique events, and taste […]
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 […]
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 Clements 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. 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.
Cruising along on a breezy but warm spring morning in Lodi, we were off on Day 2 of our adventures of “Anything but Zin”. Today, our first stop was Lodi’s oldest vineyard, the some 120+ year old Bechthold Vineyard. Bechthold Vineyard was planted over a century ago by Joseph Spenker. Back in 1886, Cinsault was more commonly referred to as Black Malvoisie. Today, many people might know that Cinsault is one of the parents of Pinotage, the other being Pinot Noir. It is also a workhorse grape in the south of France, and is also widely planted in northern Africa. So why is Bechthold Vineyard so special? First, having a piece of land that is planted, on the original rootstock, with the original varietals, and has been essentially untouched for over 100 years is and impressive feat. For 130 years is damned year unheard of. But perhaps more importantly, the Bechthold property is also family owned, and continuously operated by that family for those 130 years. These twenty-five acres of genius is still highly sought after and productive, and has pulled itself out of obscurity with a renewed interested in ancient vines and historical varietals. As part of the larger Spenker Vineyard property, the vineyard is currently managed by Phillips Farms (part of the Michael-David Winery) and is steadfastly guarded by a strong family tradition and history. Today, this vineyard provides fruit for Bonny Doon, Turley, and Michael-David, not to mention Onesta, and has a long waiting list. Cinsault is a special thing. A thick skinned, ornery beast, it can form the backbone of some strong red blends. On it’s own however, it is sneaky, and has a ridge of acid that will wake you up. Create a rose from that wake up call, and you’ll be drinking wine at 10:30am with the best of us. As we traipsed through the soft, tall furrrows of soil on this sunny and breezy morning, we were joined by Jillian Johnson, owner and winemaker of Onesta Winery, and David Phillips of Michael-David Winery. 2014 Onesta Cinsault Rosè Released with a year of bottle age, and fermented on 20% neutral and stainless steel, the juice is 50% saignee from the red Cinsault and 50% purpose pressed. The 80% that was aged in wood had a lot of contact with the lees resulting in a rich ruby red grapefruit flavor with hints of blood orange, coriander, lavender and dried herbs. This wine will wake you up and make you say hello! $22 2012 Onesta Cinsault With extended maceration and 9 months in neutral oak, this beauty is a berry pie with a topper of pomegranate juice. A lighter style of Cinsault, the delicate wine is luscious and fruit forward, yet full of baking spice and acid. This is the perfect wine to please both a Pinot and a Zin lover. $29 In contrast, the 2014 Michael-David Ancient Vine Cinsault is denser and more lush than the Onesta. Baked blue and black […]
After a full day of exploring some of Lodi’s diverse wines and terroir, we settled in at our host hotel, Wine & Roses. This resort style hotel has a beautifully relaxing interior courtyard, and situated on one side is the hotel’s restaurant, the Towne House. Chef John Hitchcock, a Lark Creek Group alumnus, masterfully prepared a 7 course menu to go with the intriguing wines that Sue Tipton, owner of Acquiesce Winery & Vineyards had brought to share with us. I had personally become acquainted with the wines of Acquiesce several years ago, and had always enjoyed the light, elegant style of Rhône style wines that owner and winemaker Sue Tipton produces. As we were meandering through Lodi exploring “everything but Zin” I was excited to get the opportunity to taste these wines again. The deck of the restaurant overlooks the interior courtyard of the hotel, and as the sun went down, the temperature had cooled off enough to be comfortable outside in the relaxing environment. Chef John was about to amaze us with the beautiful pairings, and while I wan’t quite hungry yet due to the amazing and large lunch at Pietro’s earlier, the menu looked amazing. First up, we kicked things off with these gorgeous Blue Point Oysters, served with Yuzu pearls. Blue Points are particularly large and meaty oysters, so I wasn’t sure how they would pair with the delicate Picpoul Blanc, but they were perfect. The salinity and minerality of the shuckers played delightfully off the wet river rocks, crushed shells, and freshly zested citrus in the wine. With just a hint of floral notes on the edge of this wine, it was a natural and delicious pairing. The true test of an oyster pairing to me is if I can actually use the wine as a mignonette – pour a touch of the wine in to the oyster and slurp it down. In this case, it was a palate sensation, and just confirmed my earlier delight. Next, Pan Seared Foie Gras (thank you California for bringing back the Foie! Feel free to judge me now) with poached pears, pear geleè, and house made brioche – paired with the 2014 Roussanne. With juicy pears and apricots, drenched in fresh cream dancing across my tongue, the richness of the Roussanne worked well with the creamy richness of foie. One of my favorite things about Roussanne in particular is the acidity that sneaks up behind the juicy and rich mouthfeel. This is no exception, and the Acquiesce was perfect with the classic foie pairing. The third course was intended to be tuna tartare, but Chef John was able to sub out salmon on the fly due to an allergy. This was no little ask, as the pairings were tested and created well in advance, but he did a masterful job at thinking of a pairing and creating it on the fly with perfect timing. Paired with the 2015 Grenache Blanc, and served with avocado, wakame, wasabi vinaigrette, wasabi foam and […]
Markus Bokisch was raised in California, but has a long history of ties to Spain. As a child, Markus spent his summers there, and as is the norm in European tradition, water & wine were served at meals. With this pre-disposition to love the rich wines of Spain, Markus moved to Spain with his wife Lisa and worked his way up in the Spanish wine industry. With endeavors in Raimat and Penedes, he became and expert at the cultivation of these special varietals. When he moved back to California, he knew that Lodi had something special – hidden behind 100 years of old Italian field blends and Zinfandel, and that it was the perfect location to begin his endeavor with Iberian varietals. The Terra Alta Vineyard in Clements Hills was the first property they purchased, wherethey imported Spanish budwood to firmly root Bokisch as the go to resource for these plantings. In 1999, they planted Las Cerezas Vineyard, which is the motherblock, planted to Tempranillo, Albarino, and Graciano – classic Spanish grapes. Two years later, the first vintage of Bokisch Vineyards wine was released. Today, Bokisch grows over 2500 acres under vine, and works with wineries all over California in addition to producing their own wine. With a careful consideration for the environment and sustainability, they are making a mark on how viticulture can be beneficial for the land as well as the economy. I first tasted Bokisch wine shortly after that initial release, when I was part of the now (sadly) defunct Wine Q wine service. I knew immediately, even though my palate was still developing in those early years of my wine career, that I would love what was to come. Here we are, 8 years later, and I am lucky enough to taste the current releases of Bokisch frequently through a variety of tastings. On this day, we enjoyed two different Albarinios – the first being from the Terra Alta Vineyard, where the tasting room is located, and the second from Las Cerezas, that motherblock planted in 1999. While they were both welcome refreshers on this warm day, the Las Cerezas edged out the Terra Alta, with intensely tropical notes, and juicy fruit with lime zest and firm minerality on the finish. Next, the Garnacha Blanca – a personal passion of mine – was a clear expression of how terroir impacts the finished product. The medium body was full of fresh stone fruit, oranges, and pungent green herbs. The creamy finish is perfect for cheese, hearty fish dishes, and just plain summer sipping. Stylistically, Garnacha Blanca tends to be bolder than it’s cousin Grenache Blanc, and I appreciate the weight and texture. The last of the whites, the age old question of Verdelho vs. Verdejo. Often confused as the same grape, Verdelho has roots in Portugal and is used widely in Madeira. In contrast, Verdejo is a Spanish white grape, which has been traced back to North Africa, and is now widely […]
Just about a year ago I set out on the road Seekin’ my fame and fortune Lookin’ for a pot of gold Thing got bad and things got worse I guess you know the tune Oh Lord, stuck in Lodi again Credence Clearwater Revival made the song, and the town, famous in 1969. At the time, the small town of Lodi was a bit of backwater, located somewhere between Stockton and Sacramento, and was a thriving farming community. Fast forward 50 years, and it is still a thriving farming community, but today, most of the agricultural pursuits center around wine. In the 70s and 80s, and to some extent today, large production facilitates that focused on both bulk wine and zinfandel made the wine of the region famous. Lodi is still the self-proclaimed capital of Zinfandel, and over 40% of premium Zin from California is produced here. In addition to a strong heritage of Zinfandel, Lodi has also been home to many other varietals. With the 4th and 5th generation wine families, you can find Iberian, Rhone, Austrian and German grape varietals all thriving. This year, the annual Wine Bloggers Conference is headed to Lodi in August. Ahead of the storm, I was invited by the Lodi Wine Commission to a whirlwind tour of Lodi – focusing on “anything but zin” – my specific request to showcase the lesser known grapes that thrive in this region. A short 90 minute (just don’t leave at rush hour!) drive from the Bay Area, Lodi is a hidden goldmine of delicious and living history. One such vineyard is Mokelumne Glen Vineyard, which specializes in German and Austrian varietals. With strong ties to Germany, the Koth family has over 40 varietals of both obscure and more common grapes planted here, in a hidden spot where the river dips and a natural “glen” is formed. Originally planted to Zinfandel vines, as so much of Lodi was, Bob Koth (right) had a natural curiosity about viticulture and started researching what other grapes would do well there. Today, that has culminated in the German Collection Vineyard, an experimental block next to their house, where 35 of the 41 varietals are planted. With just a row or two of most, it is a true experimental vineyard. If you’re lucky enough to get a bit of this fruit, it is true gold. After touring the property, we went in to town and sat down for lunch at Pietro’s, where we tasted some lovely wines from Bob’s fruit. Sidebar Kerner – This aromatic white is a cross between Trollinger and Riesling, and is common in Germany, but unsual outside oft hat region. This was a nice refreshing white, with a medium body and delicious saline and mineral finish, with rich apricot notes. Markus Wine Co Nativo white blend – The Markus Wine Company is a coop between winemaker Markus Niggli and Borra vineyards, where Swiss born Niggli can play a bit with styles and structure. The Nativo is a fresh and fun […]