Walla Walla: Pioneers, Next Gen, Foreign Legion & Millennials

Harvard business professor Michael Porter famously conceived of a “cluster” theory of “competitive advantage.” It isn’t one thing that makes a regional industry successful, he said, but rather it involves the dynamic interaction of a network of forces and factors that, when they come together, create an environment where all are successful.

Porter’s “diamond” analysis can be applied to many regions and industries, even wine. In fact. Nick Velluzzi of the Walla Walla Community College has applied it to his region’s wine sector (click here to read about his research). If you are interested in wine clusters or Walla Walla you should check out his work.

I am interested in how and why Walla Walla has risen to the top tier of American wine region, but  this week I want to talk in terms of human networks not Porter’s approach, which focuses on networks of market institutions. It seems to me that one aspect of Walla Walla’s success has been the dynamic interaction of wine industry people, who I will divide into four loose groups: the Pioneers, the Next Generation, the Foreign Legion and the Millennials.

The Pioneers

Let me start with a group that I will call the Pioneers, who got things started in the early days which, since this is the New World, was really just a few years ago.  Although I don’t want to name too many names for fear of forgetting someone, this group would certainly include Marty Clubb and the Ferguson family (L’Ecole No 41), Rick Small and Darcy Fugman-Small (Woodward Canyon) and Gary Figgins (Leonetti Cellar) plus Norm McKibben (Pepper Bridge) who came on the wine scene a little bit later after a successful career in construction, and Gary Venneri and Myles Anderson at Walla Walla Vintners.

Apparently nobody told the Pioneers that this was wheat country (maybe they just didn’t listen). Or maybe the noticed the hillside apple  orchards and the small planting of grapes left by the early Italian immigrants (more about this in a future column) and connected the dots. In any case, they and others like them were the  leaders in establishing the vineyards and cellars and the reputation of the wines as well. Walla Walla today would not exist without the contributions of the Pioneers.

The Next Generation

It seems to me that the next step was  growth, with a new generation of wine people entering the scene, and what is significant is that the original insiders and the newcomers found ways to work together rather butt heads. I count my former student Chuck Reininger in this group, although his eponymous winery has deep local roots through his wife Tracy Tucker Reininger’s family.

One of the ways that the Pioneers and the Next Generation worked together was in developing the vineyards. Although there are estate wineries in Walla Walla, much of the local industry is organized along an American agriculture model, which means that the farming and the processing are often organized as separate business but obviously related functions, not always part of a vertically integrated unit.

Partnerships were formed to develop the key vineyard sites that supplied high quality grapes to the Pioneers and the Next Generation, too, which allowed the industry to grow much faster than if each little winery had its own small plot of land.

Foreign Legion

International influence within the human network has been valuable for Walla Walla.  French and Italian settlers are part of the Walla Walla story (Lowden, where L’Ecole and Woodward Canyon make home today, was called “Frenchtown”)  A number of talented Europeans were part of the next wave of wine and the synergy continued. Prime among the Foreign Legionnaires are Giles Nicault (Long Shadows), Marie-Eve Gilla (Forgeron), Jean-François Pellet (Pepper Bridge) and Christophe Baron (Cayuse).

Allen Shoup, who was instrumental in forming partnerships with the Antinori and Loosen wineries when he headed Chateau Ste Michelle, continued to attract international talent, investment and attention with his Long Shadows project.  John Duval, Michel Rolland and many other international wine stars each make a wine with Washington grapes at Long Shadows.

The Millennials

Several waves of new wine people have arrived since the dawn of the 21st century — I’ll call these the Millennials. I count my former student Michael Corliss of Corliss and Tranche along with fellow University of Puget Sound alumnus Randall Hopkins (Corvus Cellars) in this large and expanding group.

The Corliss winery fills an impressively renovated former bakery building near the center of town. Hopkins’ Corvus Cellars is located out at the airport, in a winery incubator complex organized specifically to make new entry into the local industry possible.  They are very different in scale and scope, but both intensely focused on the vineyard — and both produce superior wines (I am unbiased in this, I assure you!).

Reaching a Critical Mass

They are part of a movement , which includes wineries and vineyards large and small, that has created a critical mass of fine wineries that attract critical attention to the region, new talent to the local industry, wine tourists to fill the hotel beds and restaurant tables and provide the basis for the industry’s future growth. (A critical mass to support competitive associated and supporting sectors is part of the Porter model of success.)

I’ve only scratched the surface of this human network analysis, but I hope you get my point. The characteristics of the human networks that evolve are important in every wine region. They are particularly obvious in Walla Walla because of the region’s short history, small scale and the continuing synergies between and among the groups I have identified here.

How do these different groups and overlapping generations fit together to form a powerful human network? In a lot of little ways and one big way that is a key to Walla Walla’s future. Come back next week see what I’m talking about.

Walla Walla Comes of Age

Sue and I recently returned from 10 days in the Walla Walla AVA — half spent attending events sponsored by the Walla Walla Wine Alliance celebrating the AVA’s 30th birthday through a celebration of  its wines and half with the American Association of Wine Economists who met at Whitman College.

Coming of Age in Washington

As we drove back over the Cascades towards home base in Tacoma, we talked about key takeaway messages and at the top of both of our lists was the region’s coming of age. We’ve visited Walla Walla many times over the years and watched it grow and change, but without ever having a sense that it had achieved its potential.

Maybe it is because we had more time on this visit or maybe it is because we had so much access and guidance (from the Wine Alliance as well as from our growing list of winemaker friends there), but somehow this time it all came together and I will use the next few columns to tell you how and why we came to this conclusion and what it might mean.

International Recognition

A number of factors contributed to our view but as fortune would have it a single event sort of summed up the moment. We were up on a hilltop on the Oregon side of the AVA for a festive dinner at the Glass House at the Caderetta vineyard and we tasted a number of Bordeaux blend wines with the meal. (Scroll down to view the wines and menu for that dinner.) Marty Clubb of the Walla Walla pioneer winery L’Ecole No. 41 was there and we tasted his 2011 Ferguson Vineyard blend. I think we could actually see the recently developed Ferguson Vineyard over the hill from our vantage point.

The wine was great, with a real sense of place (more to come about this in future posts) and Marty told us that he was about to fly off to London because of this wine. The L’Ecole team was so happy with the Ferguson that they had entered it in the Decanter World Wine Awards and he had been summoned to London for the awards dinner.

The invitation meant that the wine had won one of the bigger prizes — not just a bronze, silver or gold. Maybe a regional trophy (best U.S. Bordeaux variety wine?) or maybe even an International Trophy (best of all the wine in this category from all over the world!). No way to tell which it was, but he was willing to fly to London to find out. How exciting!

lecole A couple of days later I was busy hitting the F5 reload key on my laptop, impatient to see the Decanter results appear on my screen. And finally at 1:01 pm there they were. L’Ecole won the International Trophy for Best Bordeaux Variety Red Wine over £15 -- the top award in what must be one of the most competitive wine categories.

Wow — I couldn’t stop smiling when I learned that. Happy for Marty and his team. And happy for Walla Walla and Washington — great recognition for their wines. And a sign of Walla Walla’s coming of age, don’t you think?

Art versus Science?

I don’t know if I was lucky or not, but I got the news when I was surrounded by my academic wine economist colleagues, who are intensely skeptical of wine competitions and rankings. I think it is possible they have collectively devoted far too much of their very considerable intellectual firepower to proving what I think is obvious — that judging wines, even using expert tasters and careful protocols, is more subjective art than objective science.

Winning a Decanter award or any other obviously doesn’t prove that one particular wine is objectively “better” (whatever that  means) than any other. But, I would argue, it is hard to deny that the excellence of the L’Ecole Ferguson stood out to the initial American tasting panel, which is how it entered in the International Trophy competition. And it obviously stood out there, too, when tasted with similar wines from other parts of the world. Not rocket science, I agree, but still worth celebrating.

Frenchtown Schoolhouse Roots

Best in the world? That’s a matter of opinion. But a sign that Walla Walla has come of age? Absolutely yes! And while LEcole is not the only Walla Walla winery set to take a place on the national and global stage, it is a very good example for us to study.  The Ferguson vineyard itself, for example, shows L’Ecole’s determination to expand production without diluting quality and, at over 40,000 cases, L’Ecole  is now large for a Washington producer (although everyone is small compared with Chateau Ste Michelle and its sister wineries, which together produce well more than half of all the wine in the state).

L’Ecole’s recently re-designed label also suggests a thoughtful approach to moving into the national spotlight.  The old label was a playful rendering of the historic schoolhouse that serves as the winery tasting room today in the tiny town of Lowden, which was known in days past as Frenchtown because of the French settlers there. The new label keeps the Frenchtown schoolhouse image, but updates it and presents the wine in an elegant way that communicates quality to a broader audience while respecting the heritage of the winery and the region.

Is the L’Ecole Ferguson’s award the whole “coming of age” story? Far from it — I’m just getting started. Stay tuned.

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Before I go: Here’s a brief video that Marty Clubb made before his London flight. I include it here because it anticipates my next column, but also because it gives you a sense of our experience talking with Marty on that high ridge overlooking the Ferguson vineyard last month. Enjoy!

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Thanks to everyone we met in Walla Walla for their help and hospitality. Special thanks guide extraordinare Sharon Ferraro and to Duane Wollmuth and Heather Bradshaw of the Walla Walla Wine Alliance. Here’s the menu from the dinner at the Cadaretta glass house. Enjoy!

menu

The Wine World Comes to Walla Walla

OK, so The World — the whole world! — is not really coming to Walla Walla, the lively wine town in Southeast Washington State, but the city and AVA are hosting two events that promise to draw participants from far and wide. Sue and I will be attending both, so we thought we’d fill you in.

The World of Syrah

2014 is the Walla Walla AVA’s 30th birthday and they are marking the occasion with a three-day program called Celebrate Walla Walla Valley Wine: The World of Syrah on June 19-21, 2014. Click on the link for details.

Walla Walla Syrah will be explored through a series of tastings, talks and dinners.  The inclusion of winemakers from outside the region (including Gary Mills from Australia’s Jamsheed winery) gives the event a global flair, but it must be said that the Walla Walla industry is pretty globalized itself, with influences and investment from the world over.

The Long Shadows winery, for example, features famous partner/flying winemakers from around the world, each of whom makes one wine in a distinctive style from Washington grapes. Michel Rolland, John Duval and Armin Diel are among the international winemakers here.

Some of the best known resident names in Walla Walla wine are international, too, such as Giles Nicault, Jean-Françoise Pellet, Marie-Eve Gilla and Christophe Baron. Walla Walla in intensely local and extremely global at the same time — just what I like!

Sue and I are fortunate to be part of a media group that will go behind he scenes to visit the vineyards, meet the wine people and get to know both the region’s Syrahs and its other wines as well. We are looking forward to the experience.

Wine Economists in Walla Walla

The American Association of Wine Economists will be in town June 22-25 for their annual meetings and we are looking forward to a lot of interesting papers and presentations. I expect to greet fellow wine economists from every continent except Antarctica at the meetings!

Click here to download the conference program, which includes dozens of presentations, a lecture on the region’s terroirs by geologist Kevin Pogue, a panel discussion of U.S. wine market regulation and a festive dinner at the Long Shadows winery.

The World of Syrah and the wine economists back-to-back meetings looks like a great opportunity for me to catch up with the wine’s global-local dynamic and for the world to take a closer look at this dynamic region. Look for future columns about what I learn.

Invisible Vineyards & the Division of Labor Theory

Last week I wrote about the Yakima Valley AVA, which I described as Washington’s invisible vineyard. Why doesn’t it get more attention? I considered the “amenities gap” theory and concluded that it was at best a partial explanation. This week I dig a bit deeper into the issue.

Division of Labor Theory

The romantic idea of wine is a tiny vineyard farmed by a rugged individual who makes wine right there on the spot. We call this an estate winery and for better or worse the conventional wisdom holds that its it the model for quality wine. There are estate wineries in Yakima, but they are the exception rather than the rule.

In general the Washington State model is that there is a division of labor between farming the grapes and making the wine. The vineyards hereabouts are often large and supply grapes to many different wineries. The advantages of scale are tempered with the ability to give special treatment to particular blocks, rows, and sometimes specific grape vines within the larger vineyard.

Exceptional Exceptions

Betz Family Winery and Brian Carter Cellars  are both extreme and typical at the same time. Their wines earn the highest praise, but I don’t think they own any vineyards at all — they “outsource” the grape growing to others (although I think they are far from “laissez faire” in their relations with their winegrowers.) There is no indication that their wines suffer from the lack of “estate” status and probably benefit from the specialized system that has evolved.

Côte Bonneville is an instructive exception to the rule. Kerry Shiels makes the wines from grapes grown by her parents Hugh and Kathy at their iconic DuBrul Vineyard. But only a fraction of the grapes go into the estate wines — the majority are sold to a short list of wineries that are happy to feature the DuBrul Vineyard name on their labels.

Thurston Wolfe is another exceptional example. Wade Wolfe, who has inherited Walter Clore’s place as the valley’s leading viticultural authority, relies upon winemaking skill and an unchallenged knowledge of the region’s vineyards. He makes wines that have a cult-like following despite their lack of “estate” designation. An estate vineyard provides only a small proportion of the winery’s fruit — the rest is purchased.

Famous Names

Many of the most famous names in Yakima Valley such as Boushey and Red Willow are vineyards, not wineries, famous for the quality of their fruit and the dedication of their owners.  But they don’t produce a drop of wine themselves. This model has been very successful and accounts in part for the growth of the Washington wine industry since it is possible to start a new winery, a capital intensive commitment, without also having to develop equally capital intensive vineyard properties. If wine is really made in the vineyards, then Washington wineries with access to these Yakima vineyards start the game with a real advantage.

But the division of labor has also contributed to Yakima’s invisibility. More attention is given to Walla Walla and Red Mountain (a Yakima AVA sub-appellation), for example, in part I think because the estate winery model is more typical in these areas, helping them to achieve a stronger reputation.

(One consequence of the division of labor is that many wineries blend across regions, which they could not do with an estate wine, drawing upon fruit from different vineyards, rather than focusing on expressing a particular terroir. Some critics argue that something is lost in this process, even though the wines may be very good or objectively even better than similar single-vineyard products. And because the vineyards may not all be within the Yakima AVA’s strict boundary, their wines often carry the broader Columbia Valley appellation.)

Westward Ho!

This division of labor was shaped early on by Chateau Ste Michelle’s decision to build its showcase winery in rainy Western Washington, in Woodinville just a short drive from Seattle, rather than in the more distant Yakima Valley where the grapes are grown It must have seemed like a peculiar choice back in the 1970s, but it has turned out to be a brilliant move in terms of the development of the wine industry. (Ste Michelle makes its white wines in Woodinville — the freshly pressed juice is rushed to the winery by tank truck — while the red wines are made in the wine country itself).

Because wine is an industry that seems to develop in clusters, one result of the Ste Michelle strategy has been to help create a vibrant wine production zone in the Seattle area, with literally hundreds of wineries, all far from the vineyards that supply them. Even wineries that have no production facilities in the Seattle area see the wisdom of setting up tasting room operations to facilitate direct sales to the critical mass of wine tourist consumers that the cluster has encouraged.

There are wine clusters in the Yakima Valley, too (especially around Prosser and on Red Mountain), but they are obviously smaller than on the west side of the Cascades and are less successful in generating critical mass. This is changing, however. A number of new investments are in the works including Ste Michelle’s decision to convert its Snoqualmie brand facility in Prosser into a home for its spectacularly successful 14 Hands wines. This might be the cornerstone investment that really starts things moving.

Is This a Problem?

Yakima is sort of a middle sister. Not as big as the Columbia Valley of which it is an integral part but huge compared to the sub-AVAs like Red Mountain and Rattlesnake Hills that live within it.  Some producers choose the broader designation for their wines while others prefer to focus on the more local name. Yakima, which is key to both the big and little, is left to spend Saturday night alone at  home. How sad.

But I think this is the wrong way to look at the situation and so I am glad that the Yakima Valley wine folks are choosing to use the occasion of their 30th birthday to celebrate what and who they are, focusing on the wines, vineyards and the people who make and tend them.

It is only a bit of an exaggeration to say that there would be no Washington wine industry without the Yakima Valley. The next time you pull the cork of a Washington State wine you might stop to consider the invisible vineyards that are responsible for the liquid in your glass.

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Here’s my favorite example of the division of labor (and how not to do it!).

Washington’s Invisible Vineyard: Yakima


There’s a section in Extreme Wine, my new book that’s due out in October, that examines the Invisible Wine phenomenon. Invisible Wines? Not invisible in the sense that they can’t be seen with the naked eye, but invisible as in extremely overlooked. They’re right in front of you, big as life, but somehow they just don’t show up on the radar.

Oldest, Biggest, Best?

The Yakima Valley is Washington State’s invisible vineyard. It is the state’s oldest AVA (celebrating its 30th birthday this  year), it has the largest vineyard area and is the chosen source of raw materials for many of Washington’s most celebrated wines.

And yet if  you ask people outside the region (and some locals, too) about Yakima wine  you can get a blank stare. The most famous Yakima probably has nothing whatsoever to do with wine — Yakima Canutt, the celebrated Hollywood stunt man — you saw him in Stagecoach and Ben Hur and dozens of other films– check out the highlights video above.

Sue and I have spent a good deal of time in the last year learning about Yakima wine. I walked the DuBrul Vineyard with Kathy, Kerry and Hugh Shiels last July and then returned with Sue and a crack research team (Richard and Bonnie) to get to know the Red Mountain AVA in October. We attended seminars that highlighted two sides of  Yakima Valley’s story at Taste Washington in March.

And then just recently we were invited a special tasting of Yakama AVA wines in Seattle that featured presentations about the region’s special winegrowing advantages, particularly the long growing season, the long days of sunlight during that season, the advantageous aspects (south-facing slopes) and the soil profiles that have resulted from complex geological combinations of volcanic eruptions, the Missoula flood and more.  It was a very useful seminar. I’ll paste the tasting menu at the end of the post so that you can get  a sense of how diverse the wines from this region really are.

Past and Present

Winegrowing in the Yakima Valley is much older than the AVA’s 30 years. The first wine grapes were planted in 1869 by a Frenchman named Charles Schanno but the real beginning was just a little over 100 years ago when Willliam B. Bridgman laid down vineyards. Todd Newhouse of Upland Estates makes a tiny amount of ice wine from some of the Muscat vines that Bridgman planted in 1917. Tasting this wine is like sipping history — a pleasure on many levels.

The region has received international recognition. Tuscany’s famous Antinori family built Col Solare in the Red Mountain sub-AVA in partnership with Chateau Ste Michelle, for example, and Jancis Robinson singles out Yakima for its Lemberger vines in the Oxford Companion to Wine. (Kiona and Thurston Wolfe are two of my favorite Yakima Lembergers.)

The Amenities Gap 

So why is the Yakima Valley invisible or at least less well-known than you’d expect based on the quality (and quantity) of the wines made from its fruit. There is no single answer, but the amenities gap is the most commonly cited concern.

Everyone moans that the Yakima Valley needs more upscale hotels, resorts and eateries and I suppose this is true, but there is a circular reasoning problem. You won’t get the investment until a critical mass of visitors appears and you won’t get the visitors until the amenities are there for them. Someone has to break the cycle and while the new Walter Clore Wine & Culinary Center is a welcome addition it isn’t enough by itself. Fortunately I’ve heard rumors of possible new initiatives that might jump start the development process. Fingers crossed.

But I don’t really think that the amenities gap is the real problem and while I would certainly welcome more lodging and dining choices in the Yakima Valley, I don’t this this alone will transforms the region’s reputation. There are other factors that are more important and they make me wonder how concerned we should be about Yakima’s invisibility.  Come back next week for my analysis.

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OK, maybe film stunt men like Yakima Canutt are invisible too — you  see their work, but never know who they are. I guess that might make the two Yakimas (the valley and the cowboy) very much alike. Hope you enjoy the video.

Thanks to the Barbara Glover and Wine Yakima Valley for inviting us to a tasting of Yakima Valley wines at Wild Ginger in Seattle (if I was trying to make you jealous I would tell you about how well the 2004 Cóte Bonneville tasted with Wild Ginger’s Fragrant Duck). Special thanks to Wade Wolfe and Kerry Shiels for sharing their knowledge of the valley with us.

Washington Wine: More Than the Sum of Its Parts?

P1050699This post starts with a roundabout tour of Taste Washington, considers the changing of the guard at The Wine Advocate, and ends with an idea for a new “Brand Washington” slogan. Hop on board — it promises to be a wild ride.

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My plan for Taste Washington, as reported in last week’s post, was to experience the event through two imaginary guides, Benjamin Lewin (author of the forthcoming book Claret & Cabs: The Story of Cabernet Sauvignonand  The Wine Advocate’s new reviewer for Washington wine, David Schildknecht. I think I’ve learned something through this effort, but it wasn’t as easy as I expected.

Hypothesis Testing 

One of the points that Lewin makes is that because many of the Washington Cabernet vineyards are planted with the same or similar clones, there is less diversity in single-vineyard wines than you might imagine — blending across vineyards and even across regions is needed to compensate, he suggests.

So I set out to test this hypothesis empirically on the event floor, but found myself unable to establish a control on which to base the comparison. Poor experimental design on my part — I should have asked Dr. Lewin, a renowned scientist, for advice! Perhaps I will have better luck if I try this again next year.

I was more successful verifying Schildknecht’s observations about the freshness and originality of Washington wines at their best (by tasting some of the same wines he reviewed), but on the day that my initial post was published I received an email from The Wine Advocate announcing that Schildknecht was being assigned new reviewing duties that do not include Washington (Rhone Ranger specialist Jeb Dunnuck is taking over the job), which made this part of the experiment less interesting to me.

[Several folks hereabouts are understandably frustrated and feel a bit disrespected by The Wine Advocate's coverage of Washington this year -- reviews posted much later than promised and now another change in lead critic after only one year. The Wine Advocate is having a rocky transition to the post-Parker era, with new owners and new reviewers in a challenging and shifting publishing environment. No disrespect intended, it's just business -- that's how I see the situation -- but it is easy to see why some Washington winemakers and enthusiasts (including me) would be disappointed.]

The Art of the Blend

A different kind of blend

A different kind of blend

Touring Taste Washington with my imaginary guides was fun and provoked some interesting conversations but proved more complicated than I imagined it would be. I learned more at the seminars we attended before the big event (see details at the end of this post). Using a “divide and conquer” strategy, Contributing Editor Sue Veseth went one way and I went another. Here is Sue’s report:

Should Washington’s signature wines be blends? This was the first of several questions that came to mind at the Taste Washington seminar called “All Mixed Up — The Art of Blending.” The panel included three blending masters (Brian Carter of Brian Carter Cellars, Dave Merfeld of Northstar Winery, and Mike MacMorran of Mark Ryan Winery), plus Doug Charles of Compass Wines, and Tom Thompson from the Tulalip Resort. Washington Wine Report’s Sean Sullivan chaired the discussion.

In addition to the question of Washington’s signature wine, other questions came to mind.

What constitutes a blend? Blending can involve different varietals, of course, but also different percentages of the varietals, different vineyards, different picking times, different yeasts, different oak or no oak — you name it. In many cases, a wine labeled as a varietal may well be blended with other grapes, in accordance with local labeling requirements. Mark Ryan Winery’s Dead Horse is labeled as Cabernet Sauvignon but also includes Merlot, Cabernet Franc, Malbec, and Petit Verdot.

Is the varietal name the best way to market blends that meet requirements to be labeled with the varietal name? Are wines labeled “red blend” or “red wine” the best way to market blends? Or are named blends — such as Brian Carter’s Abracadabera — more appealing and memorable to consumers?

Are varietals introductory, “gateway” wines? One winemaker suggested that as wine drinkers become more educated, they can (should?) move from varietals to blends. Blends open more wine options for adventurous wine drinkers.

Traditional or non-traditional blends? Many Washington winemakers successfully make and sell traditional blends. Four of the wines at the seminar were traditional Bordeaux bends, one was a Southern Rhone blend. But the most interesting wine (to me) was a non-traditional blend, the 2011 Brian Carter Oriana, a blend of 51% Viognier, 35% Rousanne, and 14% Riesling. Riesling! So maybe Washington’s signature wine blends can respect the standard European blends and also include more non-traditional choices. Blends of Cabernet Sauvignon, Merlot, and Syrah already have a foothold.

More questions than answers.

My Solution to the Adding Up Problem

My seminar focused on the wines of the Yakima Valley AVA, Washington’s first appellation, which is celebrating its 30th birthday this year. Although the point of the program was to showcase the wines, to show their excellence and to argue that Yakima deserves a higher profile, another aspect that was revealed was its complicated diversity.

I wonder — are Yakima wines more diverse within the region than they are distinctive from other areas? Add that to Sue’s list of questions! Yes, I think they might. I think it is possible that this intra-AVA diversity makes the wines more interesting and sometimes downright exciting, even though the result might be that the Yakima AVA “brand”  isn’t as neatly defined (and commercially valuable) as some might like.

What is our take-away message from these seminars and the grand tasting? Well, it seems to me that we learned that Washington wine is more than the sum of its parts. The parts are very good — the individual AVAs, the particular vineyards and grape varieties, etc. — and it is understandable to want to showcase each of them. But maybe just maybe Washington’s true identity comes through best when creative people blend them together.

Washington Wine: more than the sum of its parts? I suppose there are worse ways to describe this region!

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Here are details of the seminars that Sue and I attended. Thanks to Taste Washington and the Washington Wine Commission for media passes to these events.

All Mixed Up – The Art of Blending

Blends are one of the hottest categories on the market. What’s all the buzz about? Why are consumers embracing this category so enthusiastically? Why and how do winemakers blend their wines? What grapes play well together, and which one aren’t allowed in the sand box together? At this seminar you will learn from some of Washington’s masters as they pull back the curtain on the blending room and reveal the secrets behind the art of blending.

Moderator:
Sean Sullivan, Washington Wine Report (wawinereport.com) 

Panelists:
Brian Carter, Brian Carter Cellars (briancartercellars.com)
Tom Thompson, Tulalip Resort (tulalipresprt.com)
Dave Merfeld, Northstar Winery (northstarwinery.com) 
Mike MacMorran, Mark Ryan Winery (markryanwinery.com) 
Doug Charles, Compass Wines (compasswines.com)

Wines:
Brian Carter Cellars Oriana 2011
Cadence Bel Canto 2009
Northstar Columbia Valley Merlot 2009
Mark Ryan Winery Dead Horse 2010
Seven Hills Ciel du Cheval 2010
Rotie Cellars Southern Rhone Blend 2010

Yakima Valley 30th Anniversary

The Yakima Valley is Washington’s first American Viticultural Area, approved 30 years ago in 1983. It’s also steeped in the early history of the Washington wine industry. Some of the state’s first European wine grapes were planted in Sunnyside by William B. Bridgman in 1917. The legendary Dr. Walter Clore came to the Yakima Valley soon after Prohibition was repealed and began planting grapes in the ’50s and ’60s to show Washington’s viability as a world-class wine region. Today, some of Washington’s greatest vineyards — Ciel du Cheval, Klipsun, Boushey, Red Willow and DuBrul among them — are in the Yakima Valley. In this seminar, we will explore the Yakima Valley’s fascinating history and diverse viticulture

Moderator:
Andy Perdue, Great Northwest Wine (greatnorthwestwine.com)

Panelists:
Bob Betz MW, Betz Family Winery (betzfamilywinery.com) 
W. Blake Gray, The Gray Report (blog.wblakegray.com)
Todd Newhouse, Upland Vineyards (uplandwinery.com) 
Thomas Price MS, The Metropolitan Grill (themetropolitangrill.com)

Wines:
Domaine Ste Michelle Brut Rose
Smasne Cellars Ancient Rocks 2010
Betz Family Winery La Serenne 2010
Owen Roe Red Willow Vineyard 2010
DeLille Cellars Harrison Hill 2009
Soos Creek Ciel du Cheval 2010

Imaginary Guides to Washington Wine

Taste Washington bills itself as the nation’s largest single region wine and  food gathering. This year it was bigger and better than ever. Bigger — two days instead of one — with 225 wineries (out of the roughly 700 in the state) pouring about a thousand different wines. A great opportunity to survey Washington wine and taste food from more than 60 local restaurants.

The program was also better in a way that will make sense to Wine Economist readers. It seems to me that the Washington Wine Commission made even more of a point to help and encourage participating wineries to tell their stories and to promote their products. The pre-event messages were more focused and the two-day format meant that the wineries could give attendees more personal attention, which is key to relationship-building. This has always been the goal, of course, but I sensed an even more clearly directed effort this year, which I applaud, and I hope it pays off.

Turning the Tables

My first exposure to Taste Washington put me on the other side of the tasting table, pouring the wines of Fielding Hills Winery for my good friends Mike and Karen Wade. Although I wasn’t able to taste many other wines, I think I had the best view of the event because the people came to me — and it is meeting and talking with the people that is probably the best part (no offense to the food and wine).

So how do you actually taste Washington? You can roam around randomly, sniffing and swirling, but I think it is best to have a strategy. Last time around I tried to taste every Washington Malbec I could find to compare with the Argentinean wines I had tasted in Mendoza. Fascinating!

My Imaginary Guides

This year I decided to try to see Washington wine by imagining that I was new to the region but far from new to wine and looking at the state’s industry through these particular eyes. My imaginary guides? David Schildknecht and Benjamin Lewin. They weren’t there to guide my in person, but I used their recent writings to steer my path. Here’s what I think I learned.

David Schildknecht is The Wine Advocate’s new reviewer for Washington State, replacing Dr. Jay Miller who has moved on to other pursuits.  Schildknecht has written for Robert Parker’s celebrated wine journal since 1989 and I have especially appreciated his reviews of German and Austrian wines. He made two visits to Washington in 2012, literally starting from the ground up to master his new turf by touring the vineyards in the company of geologists!

Benjamin Lewin visited Washington in September 2012 to gather information for his forthcoming book Claret & Cabs: The Story of Cabernet Sauvignon, the sequel to In Search of Pinot Noir. Lewin’s Washington stop was part of his project to taste Cabernet Sauvignon and Claret (or Cab blend wines) from all the most important wine regions of the world. Lewin is nothing if not ambitious and the resulting book is quite spectacular.

I admire Lewin’s sharp analytical approach and his fluid writing style and I frankly envy his skill as a wine taster. Look for a review of Claret & Cabs closer to the May 1, 2013 official publication date.

I decided to make Schildknecht and Lewin my guides since they were both essentially experiencing  Washington for the first time and because their backgrounds and approaches are so different. Surely I would get an interesting view by putting Lewin’s lens in front of one eye and Schildknecht’s in front of the other.

Consulting the Guide Books

I know what Lewin thinks because I’ve got a review copy of the book. Schildknecht’s views are not yet fully stated [and perhaps never will be -- see note below -- because a new reviewer was assigned to Washington on the day this post was published]. Wine Advocate has only published a selection of his reviews of individual Washington wines and wineries — an additional tranche of reviews has been promised for some time, but hasn’t yet appeared. Included in the so-far unpublished list are wineries that account for a majority of Washington wines — Chateau Ste Michelle, for example, Columbia Crest and many others.

I don’t think we will really know Schildknecht’s views until all the reviews have been released and even then it might take a few years to see how the pieces fit together. Fortunately, he has published an essay that tries to sum up his reaction to Washington and its wines and I have found that very useful (it is behind the sturdy Wine Advocate pay wall, however, so you’ll need to purchase a subscription to read it).

Lewin and Schildknecht both seem to be confused or perhaps appalled by Washington’s untidy ad hoc system of AVAs, so they mainly ignore them and focus on vineyards and wineries rather than regional designations.

The Signature Varietal Issue Once Again

David Schildknecht

 They both address the issue, which I raised last week, of a signature varietal. And while the Washington industry is officially neutral in this fight (we’ve tried signature varietals before and the results haven’t been pretty), Lewin and Schildknecht don’t hesitate to state their choices.

Washington is all about Cabernet and Merlot says Lewin (who coincidentally is writing a book about Cabernet and Merlot), although he seems to think that adding Syrah to the blend can be a good thing. It’s all about Cabernet and Syrah, says Schildknecht, although you can tell that he really wishes that he could make a stronger case for Riesling.

The problem with Washington Riesling, according to Schildknecht, is that Washington can make extremely good wines at affordable prices. You can get maybe 80-90% of the quality of top German wines for a low price (my numbers not his), so who is going to pay the substantial extra cost to get that last 10%? No one, he moans. So Washington Riesling is doomed to arrested development.

The Diversity Issue

Schildknecht also seems concerned with the division of labor in Washington wine, where wine growing is one specialization and wine making and marketing another. Most of the world’s great wine is estate wine, he says, where the two functions take place under unified control. The Washington non-estate practice of blending from different sites and different appellations to add complexity and diversity feels like a compromise to him, even when the results are very good.

Lewin is more concerned about clones. He notes that a great many of the Cabernet vines are the same or similar clones, especially the earlier plantings, so that clonal diversity is very limited in making the wine, meaning that cross-region blending is needed to add complexity to the wines.

Washington Originals

Both have nice things to say about Washington wines. Schildknecht highlights the freshness and authenticity of the wines at their best. He wonders why Washington wine makers waste their time talking in terms of Old World models when they are creating an original product. He writes that

 I have no compunction about drawing analogies to specific Old World wine types when I think these apply – and for the benefit of those (very much including yours truly) for whom these are the most familiar points of reference. But virtually all of the most exciting wines I tasted for the present report display personalities and styles whose like I haven’t encountered outside Washington, and that is precisely what their producers and promoters should wish for.

Lewin locates some of this distinctiveness in his comparison of Cabernet and Merlot. Usually, he notes, you add Cabernet to Merlot to give it depth and structure. In Washington, on the other hand, it is Merlot that is the gutsier grape and Cabernet that perhaps needs a little punching up. Maybe this is due to Washington’s distinctive growing climate (large diurnal variation, longer sun-filled days) and perhaps this accounts for Washington Merlot’s signal success in the pre-Sideways Merlot boom days.

Why Not Syrah?

Both authors seem to wonder why Syrah isn’t more often included in Cabernet blends? Is the idea that Washington winemakers must adhere to “Bordeaux blend” orthodoxy preventing them from making the best and most interesting possible wines?

Lewin and Schildknecht are very interesting on their own and you can perhaps see that piecing them together raises some questions and starts to answer questions, too. What did I learn with the two of them as my imaginary guides to Taste Washington? Come back next week to find out.

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My comments here only scratch the surface of what Lewin and Schildknecht have to say about Washington wine, but this hopefully gives you some insight into their fresh perspective on the region’s wines. (I hope I haven’t misrepresented them in my brief summaries.)

Thanks to the Wine Appreciation Guild for letting me have a sneak peak at Benjamin Lewin’s new book. I’ll post a full review in a few weeks.

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Update 4/2/2013 An email from Wine Advocate arrived this morning announcing a new reviewer for Washington wines, Jeb Dunnuck.  It will be interesting to find out his take on Washington wine.s

Between Two Worlds: The Paradox of the Columbia Gorge AVA

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Columbia Gorge: Washington on the left, Oregon on the right.

Washington State produces much more wine than Oregon, but Oregon wines are sometimes easier to find outside the Pacific Northwest. That was a paradox that I discovered as I traveled around the country last year on the Wine Wars book tour and giving alumni talks for the University of Puget Sound.

The Signature Wine Advantage

One explanation for this surprising situation is that Oregon has a “signature wine” while Washington does not. When people think of Oregon they think Pinot Noir and so retailers know what to stock — Pinot Noir at various price points. But what comes to mind when you think of Washington? Nothing, the argument goes, because Washington is many things — Cabernet, Merlot, Riesling, Chardonnay, Syrah, various blends, etc. etc. — and not any one particular thing. Lacking a signature wine variety, retailers don’t know what to stock on their shelves, so they stock less, concerned that it might not sell.

This argument is over-simplified for sure and probably over-sold, too, but the signature variety issue does seems to give Oregon a bit of an advantage over Washington and has caused much  hand-wringing on the north side of the Columbia River over the years.

Lucky Oregon — they’re Pinot Noir. Everyone knows who they are. Poor Washington — we’re [almost] everything, but how do we communicate that? I want to look at both sides of this dilemma over the next few weeks and see if I can shed any light on the question of how wine regions define themselves and the challenges and opportunities of the different strategies.

The Other Oregons

So let’s talk about Oregon. It is rightly known for its fine Pinot Noir wines and it highlights this fact each year at the International Pinot Noir Celebration in McMinnville.  The IPNC gathers Pinot-makers and Pinot-lovers from all around the world, drawing attention to the Oregon industry. It’s an intense experience — so intense that I use it as the focal point for the chapter on “Extreme Wine People” in my forthcoming book Extreme Wine.

But Oregon is not really a one note samba — it is more than Pinot Noir and more than the Willamette Valley, too. And that’s a bit of a problem, because while signature varieties like Oregon Pinot open doors to a wider market, they can also erect barriers to public recognition of other wines and regions. The wine world is very complicated and I wonder if consumers and retailers who think they finally understand Oregon (or Washington or Chile, etc. etc.) are interested in having that understanding challenged, even if the result would benefit them?

I’m exploring how this question plays out in the “other Oregons” in two stages. We’ve just returned from a weekend of research in the Columbia Gorge AVA, to see one example of Oregon beyond Pinot Noir, and we plan to visit Southern Oregon later in the year for a different take on the situation.

Absolutely Gorgeous

The Columbia Gorge AVA, established in 2004, is a beautiful region with many excellent wines, but it is sort of trapped between two worlds. It starts near the town of Hood River, about an hour east of Portland on Interstate 84, and extends past The Dalles. The AVA runs along both sides of the Columbia River, embracing vineyards and wineries on both the Washington and Oregon shores. Is it a Washington AVA or an Oregon AVA? Both, I think, but that’s part of the “two worlds” confusion.

Vineyard

A typically complicated Columbia Gorge terroir.

The western end of the AVA is very much classic Oregon on both sides of the river. Like the Willamette Valley, the climate is rainy (36 inches a year on average, but as much as 50 inches at the famous Celilo Vineyard) and cooler climate grapes like Pinot Noir, Chardonnay, Riesling and Gewurztraminer do well here.  The Chardonnays and Pinots we tasted at Phelps Creek Vineyards were distinctly and intentionally Burgundian in style, for example, and Rich Cushman’s Rieslings at Viento Wines are works of the Riesling-maker’s art. Nice wines!

Oregon to the West, Washington to the East

So the Gorge is Oregon on the west end (and on both sides of the river), but as you drive east things begin to change. By the time you reach The Dalles you’ve experienced a rain shadow effect and the average rainfall is just 10 inches! Cabernet and Merlot (Washington wine grape varieties) do really well here as do Syrah and even Zinfandel. (Watch for a future post about the 120 year-old Zinfandel vines we found!).

Washington or Oregon? It’s not so much which side of the river as which end of the AVA. But it gets even more confusing (for anyone seeking a simple identity for the wine region), because elevation and aspect are key factors, too. Winegrower Lonnie Wright (the curator of those old Zin vines), drove us to a hilltop where rows of Zinfandel vines cascaded down the south-facing slope while Pinot Noir vines streamed down the north-facing side, the Zin benefiting from the advantageous aspect while the Pinot prospered because of the elevation.

It’s Complicated

The Gorge is divided in other ways, too. While you and I might think of it in terms of wine, other crops are probably bigger business for the local landowners. You can’t imagine the acres of apples, pears and cherries we drove through on our way to the hillside vineyards. And tourism just might be a  bigger industry in the long run. Fortunately these three sides of the Gorge economy mainly reinforce each other in a happy way except of course when they don’t (water rights in drier areas, for example).

Washington or Oregon? Well, as I said, both, but not a region that clearly fits into the stereotype of either state’s wine industry. Some of the wine people I met were happy to have the Oregon association since that is so clearly defined (and works quite well for the quantities of Pinot Noir grapes grown here, which often end up in Oregon appellation wines from Willamette Valley makers). But obviously it cannot encompass the great variety of terroirs, climates and grape varieties found in the Gorge.

Wine is just too darn complicated to be reduced to a single thing. Even in Oregon. Or Washington. Or wherever the Columbia Gorge is!

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The paradox of the Columbia Gorge AVA is just one aspect of the increasing interwoven nature of the the Washington and Oregon wine industries (and the fact that the Columbia River actually unites these regions more than it divides them). The Walla Walla AVA also crosses the state line, of course, and many “Oregon” wineries have grapes trucked down along the river from Washington AVAs such as Horse Heaven Hills to wineries in the Gorge and the Willamette valley, where they make “Washington wines” in “Oregon” wineries — a good thing for everyone involved in my book even if it adds to the wine region identity crisis just a bit.

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Thanks to Lonnie Wright (The Pines 1852) and Rich Cushman (Viento Wines) for showing us their sides of the Gorge — look for more about their projects in future posts. Thanks to Bob and Becky Morus for making our visit to Phelps Creek possible.  Thanks to research assistants Bonnie Main and Richard Pichler for their expertise and enthusiasm.  Thanks to contributing editor Sue Veseth for research assistance and the photos shown here.

It Takes a Village (and More): Washington State Wine Awards

wswa,jpgIt takes a village to raise a child, they say, but it takes a good deal more than just a village to make a regional wine industry a success. That was one of the take-away messages of the Washington State Wine Awards, although it might not have been the most important one. You be the judge!

And the Winner Is …

The  Washington State Wine Awards (organized by the Washington State Wine Commission) isn’t a wine competition, as you might expect from the name. There’s no Oscar-like presentation for “Best Bordeaux-style Blend”  or “Outstanding Un-oaked Chardonnay under $12.”

No wines receive awards at all! Instead, it is an opportunity for the wine industry in this state to recognize the villages of people who help get the wines into consumer hands.

This event used to be focused on restaurants and their wine programs, but this year they wisely decided to open it up and recognize people throughout the retail, wholesale, tourism and hospitality industries, giving them credit for what they do to support the cause of Washington wines.

What a great idea! I’ve pasted a few of the awards at the end of this post, click here to download a full list of the winners.

Surprise!

About 60 wineries set up tasting tables for the event — what’s a wine award without wine? — and it was fun to sample wines while talking to such a broad representation of the local “trade.”

I was lucky to run into food writer and cookbook author Cynthia Nims and I asked her what her take-away was from the event. She thought for a moment and then her eyes lit up — surprise!

Cynthia knows knows Washington wines very well, but she said that could always find something new, something surprising at events like this — a sign of the industry’s dynamism. I guess that’s what makes wine (and food, too) so eternally fascinating. We shared our new discoveries and surprises and returned to the tasting.

Hitting the Price Point

The third interesting reaction came from my guests at the event, colleagues Pierre Ly and Cynthia Howson, who frequently assist me with Wine Economist research projects. They grabbed the tasting menu and two glasses and headed out to do an experiment of their own design.

P1050258Taking turns, they would taste the wines “blind” — blind in a limited economic sense of not knowing how much they might cost in this case, since it was obviously impossible not to know something about the wines in this atmosphere.

They’d taste, think it over, and then give a “is it worth it?” score — how much would they be willing to pay for this wine?

It’s an interesting idea and challenging, I think, given that the wineries were pouring wines that ranged from $9 (Silver Lake Winery) to $120 (Côte Bonneville) per bottle!

Village, Value and Surprise

Their conclusion? Well obviously there were a few wines that cost far more than they would or could pay. But on the whole they found the wines to be excellent values, with prices falling well within their clearly subjective  “I’d buy that” range.

And, interestingly, they reported several wines that they’d now be willing to buy that are well outside their usual comfort zone — they never would have considered them without tasting them first.

The village, the value and the ability to surprise and delight. All of this reflects well on Washington wine today and bodes well for its future, too!

Partial list of Washington State Wine Awards

Restaurant of the YeaVisconti’s Italian Restaurant 
Sommelier of the Year Thomas Price, Metropolitan Grill
Retailer of the Year Metropolitan Market
Walter Clore Honorarium Doug Charles, Compass Wines
Independent Restaurant of the Year Copperleaf Restaurant at the Cedarbrook Lodge
Best Event Featuring Washington Wine Washington Wine Challenge, Urbane
Best Restaurant Group MacKay Restaurant Group
Independent Retailer of the Year Wine World & Spirits
Retailer Chain of the Year Yoke’s Fresh Market
Retailer Steward of the Year Doug King, Metropolitan Market
Tourism Champion of the Year Seattle’s Convention and Visitors Bureau
Tourism Concierge of the Year Anne Peavey, Seattle’s Convention and Visitor Bureau
Hotel of the Year Hotel Vintage Park
Distributor of the Year Young’s Market Company
Salesperson of the Year Kris Patten, Young’s Market Company

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Images: This year’s beautiful grand award (top), Cynthia Nims (center) and Pierre and Cynthia (photo from a different tasting).

Red Mountain: Think Global, Drink Local

Red Mountain is Washington’s smallest AVA and perhaps its most distinctive. This compact patch of dirt (see larger map below) has produced the grapes for some of the state’s most celebrated red wines. There’s a real sense of place in the wines according to critics, so the “drink local” part of this post’s title makes sense. But think global?

Well, yes. The wine world is very interconnected; international influences are surprisingly common and take many forms. A visit to Red Mountain (Sue and I were joined by research assistants Bonnie and Richard) revealed two of globalization’s many local faces.

The Italian Job: Col Solare

You might not expect to find one of the legendary names of Italian wine here on Red Mountain, but as you motor up Antinori Drive towards the beautiful winery at the top of the road the association becomes clearer. Col Solare (Italian for Shining Hill) is a joint venture of Tuscany’s Marchesi Antinori and Washington State’s Ste Michelle Wine Estates (SMWE). There has to be a story. Here it is.

It must have been about 20 years ago that Piero Antinori came to America, looking for a wine-producing partner. He wasn’t interested in making an American super-Tuscan. He wanted to do what he thought America did best: Cabernet. So, as the Ghost Busters used to say, “who ya gonna call?” if you want to make great Cabernet? The answer was obviously André Tchelistcheff, the legendary wine maker at Napa Valley’s Beaulieu Vineyards and consultant to many important wineries (including Chateau Ste Michelle).

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Where in America can I make distinctive Cabernet? Tchelistcheff knew what advice to give because in fact he had already given it to his nephew Alex Golitzin who founded Quilceda Creek winery, which makes some of Washington’s highest-rated Cabernets. Tchelistcheff’s advice to Antinori was much the same and resulted in the partnership with Ste Michelle Wine Estates and the Col Solare winery we see today.

The first wines, starting with the 1995 vintage, were made with grapes sourced from several Columbia Valley vineyard sites and produced at a nearby SMWE facility, but eventually the focus on Red Mountain grew stronger and the showcase winery was finished just in time for the 2006 crush. The estate vineyards radiate like the rays of the sun on the hillside below the winery.

The partnership has grown since that first step. SMWE is now the sole importer of Antinori wines into the U.S. market and in 2oo7 the two partnered again to purchase the Judgment of Paris champion Stag’s Leap Wine Cellars. Quite a successful partnership — you’ve got to believe that Tchelistcheff earned his consulting fee.

Col Solare is interesting to me because of the global-local connection. The wine is Cabernet-based, as Antinori wanted, but with a distinct Red Mountain twist, which means that it includes a little bit of Syrah in addition to the usual Bordeaux suspects since Syrah does so well here.

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Col Solare is an impressive achievement. Everyone we talked with on Red Mountain seemed glad to have them there. SMWE and Antinori are good neighbors, good customers for the local growers and good advocates of Red Mountain and its wines.

Red Mountain isn’t a first class wine tourist destination yet — the infrastructure needs further development and another couple of winery tasting rooms wouldn’t hurt either — but Col Solare is already a destination winery and worth the trip.

The Swedish Solution: Hedges Family Estates

Another destination Red Mountain winery, Hedges Family Estates, shows a different aspect of the local-global connection. Tom Hedges is a local boy, who grew up in the Tri-Cities area before the region became known for wine. He studied international business at the University of Puget Sound and then at the Thunderbird grad school in Arizona. I guess you could say that he got into the wine business through the side door — through the business side. Here’s how the Hedges website explains what happened next. 

In 1986 … Tom and Anne-Marie created an export company called American Wine Trade, Inc., based out of Kirkland, Washington State; they began selling wine to foreign importers. As the company grew, it began to source Washington wines for a larger clientele leading to the establishment of a negociant-inspired wine called Hedges Cellars. This 1987 blend of Cabernet Sauvignon and Merlot was sold to the Swedish Wine and Spirit Monopoly, Vin & Sprit Centralen, the company’s first major client.

So you could say that Hedges Cellars was created to satisfy a global demand. Soon Hedges was breaking ground on his Red Mountain estate. Today Hedges is the largest family winery in Washington and was instrumental in establishing the Red Mountain AVA.

It really is a family operations. Tom and his French-born wife Anne-Marie are proprietors, brother Pete Hedges makes the wines, Tom and Anne-Marie’s daughter Sarah is assistant winemaker and son Christophe is director of sales and marketing. The wine portfolio ranges from the Hedges Red Mountain estate wine (a Bordeaux blend, but with a bit a Syrah) to the popular CMS blends and the House of Independent Producers wines.

Taken together I think Col Solare and Hedges Family Estates show the local-global nexus at its best, bringing international attention and expertise  to local wines and taking those wines to global markets. We are often told that globalization suffocates local enterprise, but these wineries show that it can, in the right circumstances, breathe life into them.

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I can’t leave Red Mountain without mentioning two other stops we made that day. It was about time for lunch when we finished our visit to Col Solare and that can be a problem since I don’t think there are any restaurants on Red Mountain.  But we had planned ahead for a picnic and so we headed to Fidélitas, where we bought a bottle of Charlie Hoppes’ delicious Semillon and dined out on the patio overlooking the vineyards. Turns out we didn’t need to bring food — Charlie had arranged for a local barbeque food truck to be available for weekend visitors like us — nice touch!

Our next stop was the world’s best vineyard tour. Michael and Lauri Corliss (of Corliss Estates) had arranged for us to meet Mike McClaren and James Bukovinsky, who were working in one of  the Corliss Red Mountain vineyards just up the road from Fidélitas  supervising  the mid-October harvest. We spent the best part of two hours with Mike and James, visiting every nook and cranny of the complicated site, learning about the careful matching of grape variety and terroir and tasting the perfectly ripe fruit. A real taste of Red Mountain.

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Thanks to Bonnie and Richard for their able assistance. Thanks to Wysteria Rush and Marcus Notaro at Col Solare and Tom Hedges and Deborah Culverhouse at Hedges Family Estates. Thanks to Michael and Lauri Corliss and Mike McClaren and James Bukovinsky for their hospitality.

Photos: (1) Col Solare winemaker Marcus Notaro (in his  classic Inter “Roberto Baggio” jersey), (2) the view down Red Mountain from Hedges, and (3) Mike, Tom and Richard in discussion at Hedges. You can see how tiny Red Mountain is on the map below.

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