Tags Posts tagged with "Sonoma"



Poe Wines Pinot Meunier from Van Der Kamp Vineyard

Yesterday, Samantha Sheehan, and Shawn Johnson of Poe Wines, and I traveled to the Van Der Kamp Vineyard near the top of Sonoma Mountain in order to pick up Pinot Meunier. Along with just picked Pinot Noir, the fruit has been pressed for rosé.

Following is a look at the beautiful, while obscure variety.

Sam Sheehan with just picked Pinot MeunierSam Sheehan with Pinot Meunier for Poe Wines, September 2014

Years ago a 1er cru Burgundy made me realize wine was special, but a still red Pinot Meunier made me fall irretrievably in love wine. I’ve spent the years since hunting the variety around the world.

Pinot Meunier proves rare in terms of unique bottlings. Its primary home rests in Champagne, where it serves as one of the three legal varieties of the wine, capturing the most acreage of any variety in the region thanks to its easier reliability in cool zones. (Historic plantings of four other varieties are also allowed but uncommon.)

Loading the Pinot Meunier to take down the hillloading the Pinot Meunier into bins to drive down Sonoma Mountain, Sept 2014

Historically in France, Pinot Meunier tended to be planted in cooler areas as a sort of insurance grape, proving able to ripen where Chardonnay and Pinot Noir did not find enough warmth. Thanks to Pinot Meunier budding later, it also buds more reliably than its cousins. As a result, it was at one time throughout Northern France. Today, outside Champagne it remains in small pockets of the Loire, as well as Lorraine along the border of Germany. In France, outside of Champagne, examples of Pinot Meunier are made as either a still red wine, or rosé.

Pinot Meunier can also be found as a still red wine in Germany where it is more often bottled under the names Müllerrebe, or Schwarzriesling.

Shawn checking the Pinot MeunierShawn Johnson getting fruit ready for transport, September 2014

In the New World, Pinot Meunier appears primarily in Australia, Oregon, and California. Historic plantings of Pinot Meunier from the 1860s still produce fruit in Victoria, Australia, being bottled by their owner, Best’s Great Western as an Old Vine wine. Best’s treats the variety as one of its foundational grapes, also bottling a separate Young Vine Pinot Meunier from cuttings planted in the 1970s.

In Oregon, the variety was first established in 1965 when the original vines entered Willamette Valley via David Lett of Eyrie. The still red wines made by only a few producers in Willamette have remained largely under the radar. New plantings have just begun in the Valley, as devotees of the grape have brought a little more attention to the grape type.

Sam and DixieSam Sheehan and Dixie Van Der Kamp, September 2014

California treats Pinot Meunier primarily as a component of sparkling wine, growing it in cooler zones of Mendocino and Carneros. A few very small bottlings of still red wine examples from these sites are also produced.

As one exception, the Van Der Kamp family established the variety on their 1200-ft elevation, 60 acre vineyard-farm in the early 1980s, producing one of the early examples in the state of a still red wine expression. Today they have 3 acres of the variety, planted alongside 22 acres of Pinot Noir.

Martin VanderkampMartin Van Der Kamp, September 2014

Established wine knowledge has it that Pinot Meunier does not age well. However, examples of still red wines from both Oregon and Victorian producers that still carrying vibrancy 20, 30, and even 40 years later would disagree. In sparkling wines, Krug most famously uses ample portions of the variety in its champagne, which is also known to age beautifully.

Pinot Meunier brings higher natural acidity, and more transparent color than Pinot Noir, while also carrying a greater sense of mid-palate fleshiness with flavoral delicacy. In sparkling cuvées, the variety contributes aromatics, apparent fruit, and a sense of body for the style’s acidity. In red wines, both a sense of natural spice, and a light metallic backbone appear.

The inversion layer over Vanderkamp VineyardVan Der Kamp Vineyard, September 2014, morning
(the crazy dark line that shows in the sky between the tree line and the mountains is the morning inversion layer)

As a result of its layered subtlety, the variety shows most beautifully picked with a sense of freshness, with a lighter hand in vinification, and an absence of new oak. Though some producers do make still red wine examples with more work in the cellar and new oak presence, such an approach obscures the pleasantly delicate elements of the variety turning it into a heavier wine.

Thanks to the unique conditions of the Van Der Kamp vineyard, their Pinot Meunier combines the variety’s naturally lifted acidity, with thicker skins and still smooth tannin. The skins offer the possibility of brawn that some producers prefer, while the smooth tannin and juiciness carry the freshness resplendent in the grape.

Putting up prayer flags to mark the start of harvestShawn and Ulysses Van Der Kamp lifting prayer flags to mark the start of harvest, Sept 1, 2014

Inspired by the uniqueness of the Van Der Kamp Vineyard, Samantha Sheehan, and Shawn Johnson work with the Van Der Kamp Vineyard Pinot Meunier for Poe Wines. Last year, they produced a sparkling expression of the variety (still aging in bottle).

They also made a vin gris style rosé in 2013 of both Pinot Meunier and Pinot Noir. The fresh fruit zing-iness of the rosé proved to be one of the most popular wines of the Poe portfolio. For 2014, Poe Wines again takes the Van Der Kamp Pinot Meunier alongside old vine Pinot Noir to make rosé, pressing the grapes yesterday. The fruit tasted delicious.

Copyright 2014 all rights reserved. When sharing or forwarding, please attribute to WakawakaWineReviews.com


Drinking Gewurztraminer with Matzo Ball Soup

Gewurztraminer Characteristicsclick on image to enlarge

This week I couldn’t kick the Matzo Ball Soup craving so Jr and I spent an afternoon making it from scratch. By grating fresh ginger into the Matzo Balls, and using a touch of parsley on top of the chicken broth, the soup worked beautifully with Gewurztraminer.

Gewurztraminer produces naturally pungent, easily recognizable aromatics. The grape naturally generates higher sugar levels, leading to a predominance of off dry-to-sweet styles of the grape, or higher alcohol level dry wines. Acid levels also quickly drop in the variety. As a result, Gewurztraminers readily have a fuller mouthfeel, and oily or slippery texture. All combined, cooler climates do better for the fruit. With lower temperatures, a grape that can tend towards blouse-y flavors and feel maintains greater structural focus, and can more easily hold the juiciness to balance its fuller palate.

Following are notes from six dry examples — two each from Alsace, Alto Adige, and California.

* Elena Walch 2013 Gewurztraminer, Alto Adige, 14.5%
Alto Adige in Northern Italy stands as both the origin, and one of the most celebrated regions for quality Gewurztraminer. Elena Walch offers a beautiful dry Gewurztraminer that lifts from the glass with nicely focused fresh rose aromatics then moves over the palate with ultra juicy crisp length. White nectarine, orange blossom, and light chamomile keep the palate nicely focused, crisp, and well integrated with a slippery mouthfeel. This was my favorite wine of the tasting. I kept returning to it through dinner, and after.

Elena Walch 2012 Kastelaz Vineyard Designate Gewurztraminer, Alto Adige, 14.5%
On a steep hillside above the village from which Gewurztraminer gets its name, Tramin in Alto Adige, Elena Walch grows the fruit for her single vineyard designate wine. Kastelaz. The site has produced quality fruit for generations. The Kastelaz brings a lighter, rounder focus to the aromatics and palate, carrying white peach, honeysuckle, pear blossom, and chamomile tea alongside light spice elements. Aged on its lees, the Kastelaz gives a creamy, nicely balanced palate. Though this wine offers slightly more residual sugar, it carries nice juiciness, and natural acid levels that bring it in as a dry wine.

Hugel 2011 Gewurztraminer, Alsace, 14.15%
Alsace proves another of the more celebrated regions for quality Gewurztraminer, with the area regarding it as a signature grape. For Hugel, it is a flagship variety. This dry Gewurztraminer carries cooked pear and lifting almond leaf aromatics rolling into a perfumed white stone and orchard fruit palate accented by chamomile tea. There is nice focus here, pleasing texture, and a long finish.

Domaines Schlumberger 2008 “Les Princes Abbés” Gewurztraminer, Alsace, 13.35
Meant to celebrate the long history of the region, Domaines Schlumberger‘s “Les Princes Abbés” portfolio uses portions of Grand Cru fruit from classic varieties. The aromatics keep a focus on freshness and delicate precision carrying crisp red apple, anjou pear and birch bark from nose to mouth. With just a kiss of sweetness, the juiciness of Les Princes Abbés keeps the wine fresh on the palate.

* Thomas Fogarty Vineyards 2012 Gewurztraminer, Monterey County, 13.3%
Taking fruit from a cool, windy vineyard in Salinas Valley, Thomas Fogarty VIneyards delivers one of the nicest examples of a varietally expressive, dry style Gewurztraminer in California. Giving a touch of skin contact to broaden the palate, and develop textural complexity, the wine delivers very lightly toasted croissant with hints of orange blossom, dried rose petals, and lychee all on a crisp, juicy presentation. This wine brings nice freshness, focus, and length.

Gundlach Bundschu 2012 Estate Gewurztraminer, Sonoma County, 14.5%
Showing off the exuberant side of Gewurztraminer, Gundlach Bundschu‘s 2012 highlights the pungent lychee and oily-slippery mouthfeel typicity of the grape. The nose carries lychee and spice greenery rolling into a flamboyant, perfumed mouth of lychee, melon rind, and lily pollen. The 2012 shows the broad character of a warmer profile typical for the variety. I have to admit the expressiveness of this style is overwhelming for me.


Each of these wines were provided as samples.


post-edit: I finished this write-up in the middle of the night after a two week run of not-quite enough sleep. My apologies for the creatively varied mis-spellings of Gewurztraminer in the original posting.

Copyright 2014 all rights reserved. When sharing or forwarding, please attribute to WakawakaWineReviews.com


The Seven Percent Solution: 17 Wineries, Crazy Grapes

Bergamot Alley in Healdsburg did a bang up job hosting a media and trade portion of the upcoming 7 Percent Solution wine tasting (Sarah even created a fantastic book listing wineries, wines, providing note space, and a clever business card holder). The public tasting occurs Saturday.

The event celebrates wines from 17 wineries in California developing their portfolios with lesser known, lesser planted varieties. As the story goes, approximately 93% of the vines in California rest in only 7 grape types. The 7% Solution brought together wines with a focus on the remaining few.

There wasn’t a bad wine poured, and there were a few excellent wines too. It’s hard to choose favorites in a group like that. Some wineries shared unreleased wines, others older vintages and first tries, and a fair number of unicorn wines appeared–wines of such small production they’re spoken of but seen only by the pure of heart that truly believe in their existence. I believe.

RPM’s 2012 Gamay was one of my genuine favorites. Grown in pink granite, there is a nerviness to this wine that accents its flavors beautifully. The RPM Gamay is all about subtle complexity pulsing through beautiful tension. It gives a richness that washes over the mouth with just a pinch of traction through the finish, and beautiful aromatics.

The 2012 Abrente Albarino from Bedrock and Michael Havens remains a favorite (I had enjoyed it too last weekend). Where previous vintages were perhaps softer in the mouth, the 2012 brings in 40% fruit grown in limestone to balance the rich flavors of the Stewart Vineyard with the tension and zing of the Watson. It’s a gorgeous, stimulating combination.

Ryme Cellars woos me with their 2010 Aglianico, a wine others commented may be their best vintage of that grape. The dark fruit comes through with a light bodied presentation and well integrated spice to offer complex freshness.

The Forlorn Hope 2011 “Que Saudade” Verdelho really sings with a fresh, feminine, musk I can’t get enough of–all outdoorsy, pert, and interested, with great viscosity and range of flavor.

The just released Dirty & Rowdy’s 2012 Semillon with focused earthiness and pleasing texture was being poured on Wednesday out of magnum. It’s a treat.

I was also pleasantly surprised to find the Stark 2011 Viognier, a wine that absolutely fights its fruit’s stereotypes to give great concentration and texture on the palate with a long nervy finish. Two Shepherds’ 2011s are drinking perfectly right now so drink while you can (I think they’re about sold out but he’s pouring them). broc cellars 2012 Picpoul still has that surprisingly fresh-complexity of the 2011 but with a richer flourish.

Scott Schultz is pouring his new whites for Jolie-Laide. They’re a nice pair of Gris wines giving fresh spice in the Pinot Gris, and textural focus in the Trousseau Gris. But you’ll have to keep an eye for an opening as he pours. (All the girls were deservedly loving his table.) The Idlewild 2012 Arneis was all seering, pretty, and textural with layers of flavor. They’re one of the labels that helped get the event started too, so be sure to thank them.

Best of all, the 7% Solution was just full to the brim with good, and super fun people.

Here are some photos from the event.

Ryan, Hardy, Pax

Ryan Glaab, Ryme Cellars; Hardy Wallace, Dirty & Rowdy; Pax Mahle, Wind Gap

Hardy, Chris, Nathan, Megan

Hardy Wallace, Dirty & Rowdy; Nathan Roberts, Arnot-Roberts and RPM; Megan Glaab, Ryme Cellars; Chris Cottrell, Bedrock Wine

Forlorn Hope, Dirty & Rowdy

Forlorn Hope Wines, Dirty and Rowdy Family Wines


William Allen, Two Shepherds

Pax, Mick, Nathan

Pax Mahle, Wind Gap; Mick Unti, Unti Wines; Nathan Roberts, Arnot Roberts, RPM

Broc Cellars

broc cellars Picpoul


Sam Bilbro, Idlewild Wines


Stark Viognier


Matthiasson Refosco (one of the unicorns)

Raj, RPM

Raj Parr, RPM

Raj and Duncan

Raj Parr and Duncan Arnot Meyers, RPM


Scott Schultz, Jolie-Laide


Thank you to Pax Mahle. Thank you to Dan Petroski.

Thank you to Kevin, Sarah, and Sam.

Copyright 2013 all rights reserved. When sharing or forwarding, please attribute to WakawakaWineReviews.com.

Wine with Stéphane Vivier

Stephane Vivier

Stéphane and Dana Vivier started their Pinot Noir, and Rosé of Pinot Noir label, Vivier, in 2009 with credit cards, and 30 cases of wine. By 2011, they jumped to 150 cases. Their wines draw on small lots from vineyards in Sonoma County, each of which Stéphane works with hands on. Originally from Burgundy, Stéphane has also served as winemaker for HdV for 12 years. I fell in love with Vivier Pinots last summer, and was lucky enough to meet with Stéphane multiple times to discuss his winemaking philosophy, which he describes as “being a lazy winemaker.” Following is a transcript of his story from our conversations.


“My wine, Dana, and I married in 2009. I was already with HdV but my wife suggested I make Pinot Noir. She thought I was missing something. I grew up in Burgundy on Chardonnay and Pinot Noir. She said to me, “to be complete, there is something else you need here. You need to make Pinot Noir.” I asked her, “where will the money come from.” She told me, “don’t worry. This is America.”

“I grew up with rosé of Pinot Noir in Burgundy. I would come home and sit outside with my parents. My mom would bring in things from the garden, and my dad wine from the cellar. We would talk about the day, and most everyday have a bottle of rosé.

“I grew up with wine of perfume. The nose is very important. But it is important too to focus on the texture of the wine, really important. I like restrained, elegant wine that changes in the glass. I want it to change in the glass, and go with food. I like it when people have trouble describing, or deconstructing a wine. It’s a sign that the wine is complex. Wine is about pairing with food, about pleasure and enjoyment. Alcohol is a form of enjoyment. Wine is for making and consuming.

“Being a lazy winemaker is all about being patient, letting the place talk, and being gentle with the grapes. Making it simple. I like a long [slow] press, and a long, slow fermentation, not too long but clean, and long enough so the perfume develops. The idea of balance in wine is an extensive subject. It is about what is best from the site, letting the wine speak the site. There is a lot of feeling in winemaking, a lot of following what you learn.

“I spent time listening to old men and how they compare wine to old vintages, wines that are 14 or 15 years old. It puts everything in perspective. That wine is about being patient, and building a strong foundation.

“Acidity is the foundation of every wine, of good wine, just like the pyramids that have a broad base and so they lasted. If you want wine you can drink early, perfume is important. If you also want wines that can age, acidity.

“I have been at HdV for more than 10 years. People asked me in the last decade what my next job would be. I want to grow with a vineyard, to start young and grow up with the vines. Wine is like life. You start young, and the older you get, the wiser as well. It is the same with vineyards. I have a young daughter, and I can see it’s exactly the same. Some things you have to train for to get in certain ways, to learn how to do. With growing a vineyard too, there is a lot of training, and you can train in a way that is best for the site, and also for types of wine. It is important to know vineyards very well.

Stephane walking in one of his sections of Sonoma vineyards

Stéphane walking in the vineyard, Sonoma, July 2012

“It is difficult to be simple, [to make something that is simple, while also rich, and not boring. When you are able to make something simple,] it is a work of experience. Winemaking is a work of experience, vineyards, and age.

“Balance is very difficult to define. So is stability in wine. It is hard to say stability is an energy, but it is in a way.

“Wine gives you this ability to grow on the same roots, and not necessarily make the same wine, always trying to make better wine every year from whatever it is you have. That is why we are looking to start with young vineyards and to get older with the vineyards. I couldn’t do this in Burgundy. You can feel this in Australia. You can feel the history of vineyards there from the 1880s being established. You don’t get that sense of history in the United States. Most vineyards here are young.

“Making wine with the same vineyard again and again, it is like Monet painting churches. He went back and painted the same church at different points in the day for different points of light over two weeks. Each vintage is the light. You capture that moment in the vintage. But Monet was also commenting on tradition, asking, what can I contribute to it? His work in paint was a recognition of tradition and the importance of time both. Monet could go back and paint that spot any time, winter even. But the winemaker can only go back once in the same year. Still, there is always something to discover while always working with the same vines.

“I want to give myself to time. These are the constraints in which I operate, and make choices. Pre-deciding in advance what the wine, grapes, vine health should be sounds cool and innovative, but is actually deciding in advance what the wine should be. It is adapting the grapes to himself, instead of adapting himself to the grapes. But you can adapt yourself to the place, and then make the wine of what you are. This way, like Monet, you can have innovation from within tradition. That is why you want knowledge of established vineyards, or vineyard practices, and to grow in age with the vineyard. Terroir needs to be farmed, and needs to be respected. If you respect it, you are in that top 15%.”

Thank you to Stéphane and Dana Vivier.

Thank you to Dan Petroski.

Copyright 2013 all rights reserved. When sharing or forwarding, please attribute to WakawakaWineReviews.com.


Donelan Acquerello 2010 Syrah w Tyler Thomas & Gianpaolo Paterlini

“Talking to other winemakers helped me understand what it means to be a winemaker.” -Tyler Thomas

“It’s not about knowing the tricks of the trade, it’s about how you’re going to use them.” -Gianpaolo Paterlini

Donelan 201 Acquerello Syrah

click on comic to enlarge

The importance of knowing your context plays behind the history of success for both Tyler Thomas, winemaker of Donelan Family Wines, Sonoma County, and Gianpaolo Paterlini, Wine Director of Acquerello Restaurant, San Francisco.

Winemaking with Tyler Thomas

Tyler Thomas graduated with a Master’s from UC Davis’s Viticulture & Enology program after having already completed an advanced Masters in Botany. His roots in science run deep. After finishing his work at Davis, however, Thomas recognized the importance of grounding his knowledge in experience, and in 2004 started a job at HdV in Napa Valley, with an agreement to also integrate work elsewhere in that first year.

After the 2004 harvest with the winery, then, Thomas traveled for the reciprocal harvest that New Year in New Zealand, returning North to do research on Sylvaner vines in Germany. During his time in Geisenheim Reingau, Thomas was able to take trips throughout Europe, meeting with winemakers in Burgundy, and Alsace as well.

It was through his time in Germany, Thomas explains, that he really learned what it is to be a winemaker. Thomas would sit with others in the region and simply define terms. The winemakers would discuss together their differing cultural views of wine, terroir, technique, and quality. The experience made clear for Thomas how culturally embedded views of wine, and its foundational elements turn out to be. In recognizing the importance of context, the point that you always choose how to make your wine, or what counts as quality came clear. “Talking to other winemakers helped me understand what it means to be a winemaker,” he says.

His background in Botany, and training in viticulture provided ample tools for winemaking, but as Thomas clarifies, his time abroad “was formative in shaping my philosophy. When I returned, then, to HdV, I recognized it was not what you do, but how you think about wine that makes you a winemaker.” HdV winemaker Stephan Vivier further rooted such understanding in Thomas. Vivier originates from Burgundy. In traveling abroad, Thomas was able to recognize a kinship in Vivier with other winemakers in France. Thomas’s early training with grapes, then, came from Vivier’s French sensibilities working with California fruit. The experience established in Thomas an approach defined by both patience, and thoroughness. In his approach to making wine, you sit back and wait, letting the wine takes its time, but you also keep clear track of where it’s at, and make sure what can be done early is tended to up front.

Gianpaolo Paterlini Grows the Acquerello Wine Program

Gianpaolo Paterlini grew up in Acquerello, the restaurant his father, Giancarlo, helped establish. Paterlini’s early memories, then, include his father’s work with the then-smaller Italian restaurant established in a neighborhood of San Francisco that was truly neighborhood then for all its establishment now.

At the age of fourteen, Giancarlo let his son know there would be no more free spending money, but if he wanted a job to earn cash, there was one to be had. So, Gianpaolo began working as a bus boy on weekends. At the time he had no interest in continuing his career in the service industry. Then he went to college in Boston. In summers, Paterlini’s work experience expanded to include food service, leading him to a restaurant job in Boston during the school year.

In Boston, Paterlini began work at Blue Ginger where he came to recognize a huge potential in the industry he hadn’t noticed before. He also saw how much fun it could be. Eventually, his life took him back to the Bay Area where he connected with the famed Sommelier, Raj Parr. Parr showed Paterlini what a top quality wine program looked like–it wasn’t just a great wine list, it was a wine list with an investment in wine education. Additionally, Parr helped Paterlini gain harvest experience with winemaker Sashi Moorman in Santa Barbara County, working in the Lompoc wine ghetto, side by side with many of the best labels from that region. In Lompoc, Paterlini explains, he didn’t only help make wine, but with the mass of winemakers in close proximity, he also drank some of the great wines from throughout the world. Work days would end with bottles for tasting.

In 2007, Paterlini’s experiences came together to illuminate the value of Acquerello for him in a new way. It was a quality restaurant that had never had a dedicated Sommelier. So, with his father’s blessing, Gianpaolo returned to the family restaurant focusing first simply on the restaurant’s established wines. Within short order, wine sales of the establishment increased. As a result, Paterlini was able to legitimate the value of establishing a full fledged wine program, based in what is now a 90-plus page wine list and education program focused primarily, though not exclusively, on Italian wines.

The Birth of a Partnership: Donelan Acquerello Syrah

Donelan Acquerello at the end of lunch

Thomas and Paterlini met through the restaurant. Owner of Donelan wines, Joe Donelan, had been a long time customer of Acquerello, with a friendly connection to the Paterlini family.

In his interests to stay informed and current with wine, Gianpaolo regularly tastes through California wine country (traveling as well to Italy and elsewhere). Through repeat visits to Donelan winery, Paterlini and Thomas recognized a relationship with wine that spurred both their interests. Over time, the connection bred a conversation about developing a unique Syrah together.

The focus of Acquerello’s wine list is deeply Italian, with some Champagne pleasantries, and California highlights as well. The wines by the glass, then, focus on Italian offerings that pair well with the current menu. Together the wine director and chef work for weeks to create a menu that seamlessly couples seasonal flavors with interesting wine. Paterlini had worked with wineries for a few custom bottlings before. From Italy, Sottimano created a 2007 Langhe Nebbiolo for the restaurant that, as Paterlini put it, was chosen because it “blew my mind so I bought a lot for the restaurant.”

In California, Paterlini has been able to garner two different vintages from Dan Petroski of Massican, to create first an Acquerello Chardonnay, and then in 2012 a Sauvignon. Massican is known for creating white wines from California with clear Italian inspiration. In those cases too, Paterlini happened upon barrel lots of Massican wine he enjoyed.

Enjoying Wine with Lunch

In private conversation when Thomas had briefly stepped out, Paterlini took the occasion to tell me what he appreciated about working with Thomas, “I know no one makng better Syrah than Tyler,” he tells me. “But I knew too that in working with him we’d get the experience of talking through what component parts would bring to the blend.”

The Donelan project differs from previous Acquerello wine partnerships in that when the possibility first arose, Thomas emphasized the process of partnership. Where Sottimano and Massican wines were discovered already complete and chosen for how they work well with the restaurant, the Donelan conversation occurred before a wine was made. “I wanted to make sure that the whole thing made perfect sense for Acquerello.” Thomas explained. In his view, making wine for Acquerello was exciting, but it was also a high responsibility. There was no point in doing it unless it was something the restaurant was going to love. But creating a wine they both believed in depended too on making it with the Donelan philosophy. The goal, then, became to make an Acquerello wine in the Donelan style — distinctly Syrah, strongly food focused, developed patiently over time.

Making the Wine

In order to accomplish the Acquerello goal, Thomas set about developing an abbreviated version of the Donelan teams approach–a series of blending trials over the course of a year. The first step would be to identify the barrel that would serve as the core of the wine. Together Thomas and Paterlini located a lot from the Kobler Vineyard, a site that produces friendly Syrah on the ligher side with lots of acidity and smoother tannin, flavored with elegant notes of mountain blueberry carrying frost touched edges.

Once the core of the blend was identified, the goal became then to determine what little bits from other barrels were desired. Together Thomas and Paterlini tasted and talked through the gifts and elements of other lots of Syrah in the winery. Their discussion focused on how each barrel would impact the blend, what it would add, or, detract.

The Donelan team, met repeatedly with the team of Acquerello to hone in on the restaurant’s perfect wine. At its final stage, five possible assemblages were brought to the restaurant in San Francisco where the entire staff of Acquerello blind tasted the five selections side by side. Remarkably, in the end, they all agreed on one. “At the end of the day, it was my call what blend was picked,” Paterlini explains. “But, instead, we included all 10 people [the Acquerello staff]. We all happened to agree, but the point was to act like their opinion matters, because it does.”

After the blend was finalized, Thomas performed a final test. He took a sample bottle with him to the restaurant one afternoon and sat down with Paterlini. Together they blind tasted through the red wine portion of the wines by the glass (BTG) menu checking to see if the Acquerello blend suited the overall architecture of the restaurant’s BTG program. The goal in tasting was to identify a consistency of mouthfeel between the Donelan wine, and the Italians on the restaurant’s list. “Did we get the mouthfeel to a point where it can represent Acquerello well?” Thomas asked.

Paterlini nods, “mouthfeel is the most important thing when selling wine to customers. You need to give them a texture they can relate to.”

The Final Wine

The Donelan Acquerello Syrah has the flavor of Donelan but with a more breezy pleasure. The focus is on open juiciness, the wine giving a portico of freshness to welcome the midpalate. It’s a shape Donelan wines don’t tend to have, yet it drinks like its part of the Donelan portfolio’s extended family.

Thomas addresses the presentation of the final wine, “the wine tells both our stories.”

Paterlini agrees, “we did exactly what we wanted to do. We made the wine we wanted to make.”

As the two continue talking, the relationship expressed within the wine becomes clear. It’s the approach they took to making the wine–working together, incorporating the entirety of both teams to find agreement through discussion–that showcases Thomas’s winemaking style. He values steadiness and patience housed in a path of rigorous attention, coupled with discussion with his people along the way. The Acquerello Syrah is a Donelan wine because it follows the Donelan process–similar oak regime, similar blending trial process. It’s the texture, and architecture of the wine that belongs to Acquerello.


The Donelan Acquerello 2010 Sonoma Syrah is only available at Acquerello Italian Restaurant in San Francisco.

Other Donelan wines are available in the Bay area through Marathon Brokers, or by contacting Donelan Wines directly.

Thank you to Tyler Thomas, and Gianpaolo Paterlini.
Thank you to Emily Kaiden.

Copyright 2013 all rights reserved. When sharing or forwarding, please attribute to WakawakaWineReviews.com.


Thank you to Eric Asimov for recommending this article in The New York Times Diner’s Journal “What We’re Reading”, February 19, 2013.


Circling George Vare: One Way White Maceration Ferments Came into California

George Vare, an investor with decades of experience in Napa wine, celebrates the work of experimental winemakers. For Vare, the passion of young people trying new approaches exemplifies the future of the California wine industry.

Operating outside the mainstream appears as a theme in Vare’s own history with the industry. In early 1995, Vare and Michael Moone decided to step outside the Cabernet and Chardonnay focus of 1980s and 90s Napa Valley and established a new company, Luna Vineyards. Vare had worked for decades already at scouting and expanding the commercial success of now historic Napa wine labels, including Geyser Peak Winery, Beringer Wine Estates, and others. In 1995, however, after considering the pulse of Napa wine, Moone and Vare realized there was room for taking their business in a different direction.

George Vare in his Ribolla Gialla vineyard

George Vare in his Ribolla Gialla, Friulano vineyard

Though Italian immigrants had helped establish the original wine industry through the valley, by the end of the last century, little interest in Italian varieties could be found rooted in the area. Together, Moone and Vare decided to take advantage of that missing piece by making Sangiovese and Pinot Grigio.

The original goals of Luna were to make Italian varietals to rival old world quality. Early vintages were described as carrying “old world austerity and terroir, bolstered by new world fullness and verve” (Boca Raton News 16 March 2003).

In March 1995, Vare and Moone’s Luna purchased a Chardonnay vineyard at what were then the Southern reaches of the Silverado trail. What is remarkable about the story is that soon after buying the 82 acre vineyard they replanted most of the site to Pinot Grigio, establishing 44-acres of the variety by 2000, and increasing from there. At the time, the idea of pulling out Napa Valley Chardonnay and replacing it with Pinot Grigio, was surely crazy. So, the group renamed themselves the Luna-tics. Where Oregon had begun the Pinot Gris experiment as early as the mid-60s, Luna stood as one of the leaders of the grape in California. In this way, the intention to do things differently defined the beginnings of Luna. As John Kongsgaard once explained, the self-named Luna-tics even used to play classical music to the vines.

John Kongsgaard Starts the University

After 20 years of success in the Napa Valley wine industry, Kongsgaard was brought in to Luna in 1996 to establish the house’s winemaking style. Konsgaard had started his career making wines in 1980, side-by-side with Doug Nalle at the now defunct Belvedere Winery. By the mid-1990s, however, Kongsgaard had proven himself as an influential winemaker through his 13-years of work with Newton Vineyards.

In 1997, Kongsgaard and Vare began making regular trips to Italy, originally searching for “the holy grail of Pinot Grigio.” As Vare explained, they searched first in Alsace, and though they liked those wines, the climate didn’t suit Napa. Alto Adige also proved too cold. Finally Friuli gave a closer parallel, and a wealth of influence through small scale and experimental winemakers of the region.

Kongsgaard worked with Christopher Vandendriessche, of White Rock, as assistant winemaker initially. Together they helped establish what Abe Schoener calls a university environment in Luna’s winery. Schoerner had begun working with the team at the end of the 1990s, gathering data on their vineyard sites, but also learning from Kongsgaard as Schoener’s mentor. Schoener makes clear too that Vare supported and encouraged the winery’s university methodology.

By allowing interns to make their own barrels of wine, while also doing their work for Luna, the facility trained a number of young wine enthusiasts that would go on to influence the area’s wine industry. But the approach also effectively expanded the experimentation witnessed by the mentors as well. Kongsgaard has stated that he fine-tuned some techniques he’d go on to use for his own label through the early investigatory period of Luna.

Schoener explains, Kongsgaard had a talent for standing back to let his mentees explore their interests in wine, while being there to facilitate a successful project at the same time. Vandendriessche operates with a similar approach in his work today at White Rock as well. The site served as Schoener’s first winery in establishing Scholium Project, and today facilitates the work of other new winemakers getting ready to release their work.

Learning from Radikon and Gravner

After Vandendriessche chose to move his attention to the White Rock facility, Kelly Wheat was brought in as the new assistant winemaker to Kongsgaard. Wheat began traveling to Friuli with Kongsgaard and Vare, who had already established strong relationships with the winemakers through Friuli and Slovenia. Wheat benefited, then, from the friendships already started with the likes of Stanko and Sasa Radikon, Josko Gravner, and others.

Radikon had begun experimenting with making his wines with extended skin contact in 1994, utilizing open top wood fermenters. Stanko Radikon’s father had talked about techniques used in Oslajve prior to the onset of more contemporary pressed wine techniques. Eventually Stanko decided to invest in using them.

Previously, Radikon explained, wines were made using all of the fruit, rather than removing the skins. The result was to develop wines with greater texture, aroma, and flavor, that also kept longer after being made. The skin contact style of winemaking, then, was historically situated–a normal approach for the technology of the time–but it was also economical–it made the wine last.

Drawing on Georgian winemaking history, Gravner began using extended maceration fermentation in clay anphora in 1996. He had helped introduce the focus and freshness of temperature controlled stainless steel vats to Friuli, thus introducing the winemaking changes associated with newer technologies. But after a friend brought Gravner a kveri (Georgian anphora), the winemaker experimented with the winemaking techniques of that region, known to be thousands of years old.

With both Radikon and Gravner there was an adjustment period while moving to the historical-but-new-to-them techniques. Each winemaker had developed expertise with their previous styles, and were known for making quality, terroir-driven wines. In shifting to the use of extended maceration, however, they also needed time getting to know the effects of the approach. In 2001, Gravner released his first fully anfora based portfolio (though bottlings as early as 1998 are still available for purchase in the United State). In establishing friendships with both Radikon and Gravner, the Luna-tics were able to learn new techniques both through direct witness at the Italian wineries, and through on going consultations had by phone.

Kongsgaard and Vare had befriended Radikon as early as their first trip to the region, meeting Gravner a few trips later. On one visit with Gravner, a barrel with a plexiglass side stood in the corner. Grapes were inside aging not only on lees, but skins, with the wine in such a state for over a year. The Americans were able to taste the wine from the experiment and were pleased at the result, not having heard of such an approach previously. As Vare described it, the wine had a nice weight and texture, without any bitterness.

Showing Skins: the practice moves to California

After returning from a visit with these winemakers in Friuli in 2000, Wheat decided to try the techniques himself and make extended skin contact lots for some of the white wines at Luna.

In 2000, Wheat began making a Pinot Grigio blend that sent 40% of the grapes straight to press before fermentation, while the rest were put through a crusher to allow more aromatic and textural contribution from skins.The technique loosely resembles the impact of older technology that broke up grapes more than simply pressing them, causing more skin and stem influence (and thus both more aromatics and more body) on the juice.

Wheat experimented further however, making small lots of white wine left to ferment like a red. Inspired by his time in Friuli, Wheat located some Friulano in 2001, sourced from the Hollister area (and grown in limestone) and fermented to dryness on skins, working similarly as well with Sauvignon Blanc and Chardonnay grown in or closer to Napa. The most successful of these, Schoener believes, was the Fruilano.

Having worked with Luna in various capacities for several years, Schoener became winemaker there after Wheat’s departure in 2002. Witnessing Wheat’s trials with skin contact, Schoener encouraged the Luna label to make some skin contact bottlings. Having become more mainstream by that point (Vare was also no longer acting president), the board was resistant to investing in wines without more proven market success. Schoener stayed in the role at Luna long enough to help winemaker Mike Drash take up the reins in 2003, only ever intending to secure a smooth transition from Wheat to the new person. After Schoener dove into his Scholium Project, beginning to make a skin contact Sauvignon Blanc, the now oft mentioned Prince in his Caves, in 2006.

Luna would not be bottling skin-contact only white wines. However, drawing on Wheat’s experience with the approach, Drash continued making what Luna called their Freakout White blend. The wine included extended maceration of Sauvignon Blanc, as well as Friulano left to ferment to dryness on skins.

Looking for Texture: Pax Mahle experiments

Over in Sonoma County, independently of the work being done with the Luna-tics, Pax Mahle had started Pax Wine Cellars in 2000. The label had a central focus on Syrah, but made Rhone whites as well. Working against the norm at the time, Mahle was committed to making low alcohol white wines, without the influence of new oak. One of the downsides of whites made in this approach, however, is a textural change in the wine’s mouthfeel–they become lighter, with less weight, and to some people, less interest. Searching for a way to offer more textural interest without reliance on new wood, while keeping alcohol levels low, Mahle began experimenting with skin contact lots in 2003. Just like the adjustment period between a new technique and quality wine necessary for Radikon and Gravner, Mahle explains it wasn’t until 2007 that he bottled a skin contact wine. He wasn’t willing to put a label on something he couldn’t get behind. It took those several years to find a barrel he believed in as a stand alone wine. Prior to 2007 the experimental lots were blended back into other white blends.


To read part 2 in this series: The Butterfly Effect: How the death of a fad gave birth to beautiful color in wine, Part 2: Variety, Terroir, and Mind Scrambling

Part 3: The Butterfly Effect: How the death of a fad gave birth to beautiful color in wine, Part 3: The Craft of Wine Tasting, and the Question of Responsibility, Conversation with Two Sommeliers

To read last year’s series explaining Orange Wines beginning with how they’re made, then their presence in Georgia, Italy, and California, begin here: Understanding Orange Wines Part 1: A Quick and Dirty Look at How They’re Made and What Their Tannins Do To Our Saliva


Over the next weeks I’ll be exploring the work of contemporary skin contact wines from California and Oregon winemakers, both varietals and blends. I’ve been lucky enough to taste several dozen examples both bottled and barreled from a range of grape types in both California and Oregon, and to interview a range of people on the subject.

I’ll be traveling in Sydney, Melbourne, and Geelong as well, however, and so my posts here will be mixed in with updates from Australian adventures.


Copyright 2013 all rights reserved. When sharing or forwarding, please attribute to WakawakaWineReviews.com.


Thank you to Eric Asimov for recommending this post in The New York Time’s Diner’s Journal “What We’re Reading,” February 15, 2013.


Focus on the California Coast

Pax Mahle working on a Syrah blend

When I arrive at Wind Gap Winery, Pax Mahle is working on blending components for his Sonoma Coast Syrah. When he’s finished a stage of his work, we begin barrel tasting various small lot experiments that characterize the depth behind Wind Gap Wines. While maintaining focus on his label’s overall quality and central expression, from the beginning Mahle has nurtured his wine through side projects with experimental techniques. The Sonoma Coast Syrah, and its component parts

Wind Gap began with a central goal of expressing California Syrah unique to a particular site–the Western rim of the Sonoma Coast. The definitive wine for the label, then, is the Sonoma Coast Syrah, made with a blend of wines from three different vineyard sites within a few miles of the ocean. Though Mahle explains he is invested in an appellation focus, he knows people enjoy vineyard specific bottlings as well. As a result, Wind Gap also offers component bottlings from the Sonoma Coast blend.

Majik Vineyard carries a wild, heady top note that surprises me right out of the glass with its aromatic intensity. Nellessen Vineyard gives everything I love about Syrah–cool, lean, focused fruit, all backbone. “It gives the freshness and attitude of the blend,” Mahle explains. Finally, the Armagh brings the meat. “Armagh is the guts, the bacon, the bones.”

I nod in agreement and comment how much I love Syrah.

Mahle responds, “What I love about these wines is it would be very hard to confuse any of them for anything other than Syrah.”

Each of the four wines come in around 12% alcohol. “Yes, it is low alcohol,” Mahle tells me. “But that is not the point. The site gives that result. These wines could not be more representative of this part of California.” Nellessen Vineyard, as an example, Mahle explains is picked at the very end of the season, the grapes not ripe enough to harvest until November.

Most of the current portfolio

In 2000, Mahle and his wife began the label Pax Wine Cellars, along with an investor, with the intention of focusing on site specific Syrah from various parts of Sonoma and Mendocino Counties. The methods used on each bottling were the same–whole cluster, foot tred, with similar duration of elevage. In keeping the techniques basically identical for each site, the wines expressed gave a view of the uniqueness offered from various parts of this portion of the California coast. Some of the wines came in regularly light bodied and around 12%, while other sites easily ground out 15% alcohol. The model made sense to Mahle who saw it as analogous to enjoying Northern Rhone from Hermitage, versus Cornas, for example. If one wine had higher alcohol, and another lower, it was because that was what the site naturally generated.

The wines that gained press attention for Pax Wine Cellars turned out to be the big hoofed work horse wines with higher intensity and higher alcohol. The range of offerings, however, generated some confusion among consumers that would come in expecting each of the wines to offer similar expression–those from the rim of the coast were sometimes taken by the bigger bodied wine lovers to be green. So, to offer greater brand clarity, Mahle started Wind Gap with the intention of carrying those leaner bottlings from the edge of the coast under the new label. Soon after initiating the beginnings of Wind Gap, changes occurred in the original winery partnership at Pax Wine Cellars, leading to Mahle’s attention diving full-time into his newer label, and its expansion beyond Syrah.

Old vine bottlings--Grenache and Mourvedre

Wind Gap Wines arise from a focus on site expression, and the commitment to letting more delicate techniques provide a view into this portion of California. In thinking about the idea of California wine, and the oft referenced perception of more fruit focused, large bodied wines, Mahle turns again to France as a counter-example. “No one would say Languedoc wines should taste like Rhone or Bordeaux. California is much larger, a very big place [larger than those regions in France],” Mahle remarks, “so why can’t we have wines as varied?”

Two old vine bottlings showcase well-established plantings found in Sonoma County. The old vine Mourvedre draws fruit from vines planted in the 1880s at the Bedrock Vineyard of Sonoma Valley. The wine is impressively expressive while light in presentation. It’s a good, enjoyable wine. “The Mourvedre is fun to drink. I like to have fun.” Mahle remarks.

The old vine Grenache celebrates bunches grown in Alexander Valley in a vineyard entirely dry farmed in sand (an impressive feat). The vines are 70-80 years old. The wine is made partially carbonic with two different picking selections at two different levels of ripeness–the combination offering greater dimensionality to the final wine. It’s style echoes that of the Mourvedre while carrying the zest and red fruit zing of Grenache.

Chardonnays, including an old vine bottling, Pinot Gris, and Pinot Noir

Two Chardonnays show other aspects of the history of California wine. The Brousseau Vineyard in Chalone grows 38 year old vines in granite and limestone offering incredibly small berries, impressive concentration and that limestone-zing finish. The Yuen blend brings the Brousseau fruit in concert with 50 year old vines from James Berry vineyard in Paso Robles, only 10 miles from the coast. The combination lifts the intensity and seriousness of the Brousseau, into a balance of juicy citrus and blossom vibrancy with an under current of nuttiness and bread crust.

The Pinot Noir surprises me. (I hadn’t realized they were making one, to be honest.) It’s an intriguing and inviting wine, with a belly of dark fruit carried on a savory expression. It’s light with still great presence.

He realizes I'm taking his picture

What is common through the Wind Gap label is clean wines with strong lines. The structure is impressive throughout, the fruit allowed to speak for itself. These wines do not insist upon themselves, or demand you to listen. Instead, they compel your interest, leaving you happy to give it. There is great complexity here, and confidence. Wind Gap Wines carry intelligence dancing through a core of joy.


Thank you to Pax Mahle for taking time with me.

Copyright 2013 all rights reserved. When sharing or forwarding, please attribute to WakawakaWineReviews.com.