The man was instrumental in many of the innovations still used today in wine making, was an excellent marketer, loved the arts, and left a legacy that will not soon be forgotten.

Robert Mondavi Winery

Wikipedia Article

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“I can’t remember a frost like this since 1972,” said Andy Beckstoffer, who oversees some of the largest vineyards in Northern California. “I don’t know if the damage is all that severe, maybe we’ve lost 10 percent, but we’ll know more later.”

Even that could be a big deal for prices, especially since California wine has been in higher demand over the last few years. It isn’t that wineries haven’t dealt with this kind of thing before, as most are well equipped to combat frosty evenings during bud break in spring. This time however, it was completely unexpected, thanks to warm weather just a few days before and it’s belated timing.

Time will tell what impact this will have on the industry. Australia experienced a similar frost last year about this time, and prices rose a few dollars on wine from large producers like Penfolds, Peter Lehman wines, and Henschke. Boutique wines were forced to raise prices even more.

Read [Winespectator.com]

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Both Eastman Kodak and Hewlett Packard are devising plans to help wineries ensure authenticity. Kodak has teamed up with a company to provide a label that can be scanned by a special device that will verify if the bottle is a fake or the real thing. HP has taken a similar approach with a device they call “Memory Spot”. It can easily be affixed to the wine bottle and will contain encoded information that will be hard for counterfeiters to duplicate.

The wineries that have started employing these solutions, including Vineyard 29, Staglin Vineyards, and Colgin, claim that the up front cost is minor when compared with the long term cost of their brands tarnished by fakes. It’s probable more wineries will follow suit, considering the integrity of their name is what’s at stake.

Read [MSN.com Money]

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Amazon, the world’s largest online retailer, is to start selling wine in the US, entering a business fraught with regulatory complexities and littered with the wreckage of previous failures.

Amazon is looking to recruit a senior wine buyer, whom it says will be responsible for “the acquisition of a massive new product selection” for its site. The wine sales will augment a rapidly expanding non-perishable groceries business that Amazon launched two years ago.

So what does this mean for consumers?

1. Competition in the space, which has been primarily dominated by Wine.com
2. Business influence to possibly cut through the red tape of the industry
3. Buying with one click!

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That little experience opened the door for me to accept an offer to try Hendrick’s Gin as a press Sample. All I can say is WOW! Welcome to another lever. This Gin is fantastic, from the awesome bottle, to the smooth mouth feel and aromatic nose, this spirit has it all. The note included says to enjoy as a Martini or with tonic, but I would recommend first putting a little bit on a spoon, let it touch your lips, and then try to decode the complex nuances found within. In fact, a small amount would work great out of a small wine glass.

Distilled in small batches in Scotland, this Gin is quite unique. The companies website explains the process:

Instead of crudely boiling its ingredients, the Carter-Head “bathes” them in vapours. By keeping our eye on the round windows, we enforce the slowest possible build-up.

This makes an enormous difference in flavour. The more leisurely the distillation, the smoother and more thorough the instillation. This is especially critical when dealing with the peculiar orchestra of botanicals that makes Hendrick’s Gin so extraordinary.

In addition to some standard and proprietary infusions, Henbdrick’s Gin also gets touched with Bulgarian rose petal oils, and cucumber of all things. These subtle additions add a refreshing and pleasant flavor and aroma.

So, there you go. Try it, but only tell a few good friends. If to many people find out about this, we might not have enough for ourselves.

Notes: Hints of juniper, rose petal and cucumber greet and refresh your nose. A smooth mouth feel leads to a lingering finish where a bit of heat can be felt on the back of your palate. Fantastic on it’s own, in a Martini, or with a slice of cucumber and a splash of tonic (I like the Whole Foods organic brand made with cane sugar).
ABV: 44%
Score: A (94- 96 pts)
Price: $30

Website: HendricksGin.com

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The following are my reviews of his current releases and a couple of bottles that I previously reviewed that were corked. As always, I taste the wines twice, sometimes three times: first upon opening, second after 1/2 - 1 hour, third after 1 hour.

Lot 33 2005 Cabernet Sauvignon Spring Mountain District
Price: Sold out
ABV: 14.5%
Notes: This limited 500 case production wine sold out already, but I have no idea why. The nose is cloying, with hints of licorice & tar. This lackluster wine is boring on the palate and finishes with minimal raspberry notes.
Score: C+ (78-80 pts)

Lot 35 2005 Cabernet Sauvignon Yountville District, Napa
Price: $14
Abv: 13.8%
Notes: This wine is pretty forgettable. It’s raspberry, earth, and leather nose is very hard to smell. A medium to thin body with mediocre tannins, this is definitely not the best juice the area has to offer. Perhaps it will improve over the next few years, but I’d say your money was better spent on a different lot.
Score: B- (80 pts)

Lot 36 2005 Cabernet Sauvignon Rutherford, California
Price:$14
Notes: This ruby purple wine opened up after an hour to reveal dark chocolate, cherries and blueberry, but a whiff of green bell pepper just upon opening. The medium bodied texture gave way to a tannic finish. This wine needs some time in bottle, but is not a bad effort. Drink 2009 - 2012.
Rating: B (84-86 pts)

Lot 39 2005 Shiraz Barossa Valley, Australia
(90% Shiraz, 10% Viognier)
Price: $12
Abv: 15%
Notes: Here’s a good mid week wine. The ruby colored effort has a dusty nose with hints of cherry and raspberry. The medium bodied finish is a bit tart, so I’d pair it with food as opposed to drinking it alone. Drink now.
Score: B (84-86 pts)

Lot 43 2005 Zinfandel Dry Creek Valley, Sonoma
(80% Zinfandel, 15% Syrah, 5% Petite Syrah)
Price:$12
Abv: 15%
Notes: I was a bit disappointed by this wine as the nose seemed pretty nice, but the fun pretty much stopped there. It is a bit thin and tart with a cranberry like finish. This bottle was a bit hot and lacked depth and character, but would be fine as a tweener opened over the next few years.
Score: B- (80 pts)

Lot 47 2005 Cabernet Sauvignon Diamond Mountain District, Napa Valley
(80% Cabernet, 20% Merlot)
Price: $20
Abv: 14.5%
Notes: Here is your winner! This beautiful wine is pure Napa Valley and reminded me of 40 - 60 dollar wines of the same caliber. The dark purple color envelopes the glass and draws your nose in, greeting it with blackberry, vanilla, and a touch of toasted oak. The round tannins are supple and refined, yet stand up on your tongue and declare that this is a very well done effort. Drink now or over the next 5 years. This is the best wine of the group. Unfortunately it’s very limited, with only 400 cases available so snatch it up now. (Update: this wine is sold out on the website, possibly some left over in Costco)
Score: A (92 - 94 pts)

Lot 48 2005 Meritage Napa Valley, CA
(80% Rutherford, 20 % Oakville, [50% Merlot, 20% Cabernet, 15% Cabernet Franc, 8% Malbec, 7% Petit Verdot])
Price: $12
Abv: 14.5%
Notes: For those of you that are drawn towards a more earthy, less fruit forward wine, this is the bottle for you. A very nice nose with leather, tobacco, and earth that transforms into a touch of plum on the medium bodied well textured palate. A very nice finish that lingers for 30 seconds plus.
Score: A- (90-92 pts)

Lot 57 2006 Chardonnay Carneros, Napa Valley
Price: $12
Abv: 14%
Notes: This wine comes nowhere close to the Rombaueresque Lot 30 that was a huge bargain. This effort is very acidic and reminded me more of a Sauvignon Blanc than a Chardonnay, with a palate that is overpowered by lemon zest and oak.
Score: C+ (76-78 pts)

Note: It seems that prices have crept up over the past year, which would be fine if quality had done the same, but that doesn’t seem to be the case. Continue to check back here, or sign up on the right to receive updates via email so you don’t get burned by a ho-hum bottle in the future.

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It’s Bubbly Season:

Ten Tips to Enjoying Champagne Like an Expert

‘Tis the season when more than 40 percent of the year’s champagne bottles go a-popping! Champagne is the wine of celebration, love and romance but it need not be reserved only for these special occasions. As the most versatile and magical wine, Champagne connotes the good life and marries well with a host of foods - much more than most still wines. Plus, it makes a great statement. So, serve it up anytime.

Here are ten tips to enjoying Champagne like a pro, according to world-renowned Champagne expert Mireille Guiliano, author of French Women Don’t Get Fat, just out in paperback (Vintage).

1. $20 to $40 Buys a Delicious Bottle of Bubbly: You don’t need to break the bank for a delicious bottle. Good sparkling wines (from California, for example) cost just under $20. True Champagnes - from the Champagne region of France – can also be very affordable, with non-vintage selections (no year on the label) in the $25 to $40 range.

2. Champagne is Ready When You Are: You don’t need to be a wine expert to serve champagne. Because Champagne is ready to drink whenever the Champagne house releases it, you don’t have to worry about it being too young, to raw, too tannic, etc. Plus, a non-vintage Champagne is actually a blend of multiple vintages, yet another reason not to sweat the details.

3. Try Champagne with Breakfast or Brunch… Champagne is a natural with meals. For breakfast or brunch, it pairs well with breads and croissants, as well as egg dishes including omelets filled with veggies, cheese or salmon.

4. …And Dinner: Sparking wine is an excellent choice for dinner. It pairs beautifully with any entrée and also eliminates the oft-confusing process of choosing between a red or white. With seafood, fish, chicken or even red meat, select a more full-bodied Champagne. For a festive meal, a rosé (pink) Champagne is a trendy choice. If you are in the mood to splurge, buy a vintage champagne (with a year on the label), which has greater complexity due to a few more years of aging and perhaps a finer selection of grapes.

5. Think light for an Aperitif: If you are planning to serve Champagne as an aperitif, ask your retailer for a light or medium-style sparkling wine that will go well with any appetizer, from olives to nuts to chorizo to cheese to caviar.

6. Dry vs. Extra Dry: Serve a brut (bone dry) Champagne if you plan to drink it as an aperitif or with a meal. Serve an extra dry or demi-sec Champagne for dessert as both are slightly sweet.

7. Chill Out: Champagne is properly chilled in just 20 minutes by putting the bottle in a bucket filled with ice and water. No freezer, please as it will suppress the delicate flavors! A few hours in a refrigerator is okay, but you don’t want the wine too cold.

8. Open Up: No need to be intimidated: Opening the bottle is actually very easy! After releasing the wire muzzle, hold the cork firmly with one hand and slowly turn the bottle - not the cork - from the bottle’s waist or below. The cork will come out easily with a soft pop and with no loss of froth and sparkle. By the way, it is considered gauche to send a cork flying.

9. Glassware is Key: Throw away those saucer-shaped glasses - they dissipate the precious bubbles. Use flutes or tulip glasses. Also, glasses should be filled about two-thirds, and super clean as soap residue or dirt also dissipates the bubbles.

10. Sip It: Drinking Champagne means sipping. Don’t gulp down Champagne as all the drama is in the glass and the bubbles that dance for you. Plus its elegant flavors like to tickle your palate.

Oscar Wilde said that only those without imagination can’t find a good reason to drink Champagne.

Note: My favorite Champagne bargain, as I’ve mentioned before, is Champagne Philipponnat Royale Reserve Brut for around $35 USD [Website]. You should be able to find it in your local fine wine shop, not the big grocery stores.

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Oh, and who is Rebel Wine you ask?

Rebel Wine is a two-year-old joint venture between Three Thieves and St. Helena’s Trinchero Family Estates, one of the largest wine producers in the Bay Area, with between 9 million and 10 million cases of wine produced annually. The two companies formed the joint venture in March 2005, hoping to link Trinchero’s production and distribution capabilities with the “creative flair and winemaking talent” of Three Thieves. As part of the venture with Trinchero, all three of the “thieves” who started Three Thieves in 2002 — Joel Gott, Charles Bieler and Roger Scommegna — became principals in Rebel Wine.

Will we see a Cool Hand Luke dessert wine down the road? The hustler red blend? Time will tell.

Read [bizjournals.com]

tip: Luxist.com

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Are you having trouble finding a bottle of wine you’ve been meaning to purchase? Do you like shiny Web 2.0 website ’s with a clean look and snazzy interface? Then look no further than Vinquire.com, a wine search engine that also offers user wine reviews, tailored wine recommendations and more. According to the press release that went out today, the search engine looks at 3,300 U.S. wineries and retailers and inventories over 500,000 wines, enabling users “the ability to find virtually any wine at competitive prices. ”

Rating: 4.5 out of 5 stars

Check it out: vinquire.com

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I had a chance to try the inaugural offerings last month with Tim Snider of Fess Parker and Epiphany Cellars at Charles Communications in San Francisco. The following are my notes from that tasting.

2006 Purité Chardonnay, Santa Rita Hills, CA

ABV: 14.5%

Production: 403 Cases

Retail: $22

Notes: This light straw colored offering exhibits a touch of lemon grass and pear on the palate. The acid is bright and crisp with more lemon zest on the medium length finish. It’s a nice wine and you find that Chardonnay in this capacity closely resembles Sauvignon Blanc.

Score: B (84-86 points)

2006 Purité Viognier, Santa Ynez Valley, CA

ABV: 14.8%

Production: 103 Cases

Retail: $22

Notes: Immediately on the nose is a pleasant floral note, with hints of lychee and passion fruit, a nice bright mouthfeel but a bit hot towards the back of the palate and on the finish from the high alcohol. Still, a nice first effort that really showcases what Viognier is capable of in this more naked form.

Score: B/B+ (86-88 points)

Note: Although not pictured, these wines are sealed with a Stelvin screw cap, bravo!

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At first glance, the tube appears to be a simple stainless steel pipe with a few holes drilled through it. During installation however, it’s obvious that some work went into designing this piece. The package comes with 2 king size screws and 2 spacers, which float the rack off the wall just enough to allow bottle clearance. Although the website sells drywall anchors, this rack should definitely be anchored directly into a stud. I mounted mine in the garage to test it first, and loaded it with empty bottles. Even though I managed to fasten it into the studs, it wobbled a bit when adding or removing a bottle. Not a huge concern, but perhaps the design would benefit from a third fastener.

When filled with all 12 bottles this modest design exudes a tasteful, modern look, showcasing wine very nicely, especially imaginative labels. Of course, you wouldn’t want to mount it near a window or in the kitchen, but on an accent wall a pair of these would add a great look to any wine lovers home. Save any wax capped or over sized bottles for the cellar as this rack favors a standard bottle. Overall, this is a very nice effort and would make a great gift.

Price: $49 for 1, or $82 for 2.

Website: www.wine-wall.com

Shipping to the U.S. and Canada

Rating: 4 out of 5 stars

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The area’s Wine Growers experiment with quite a number of different varietals and styles. Idaho is one of the few states that produce Ice wine, thanks to the reliable frost that comes through late in the harvest season. Reisling also seems to grow well, lending itself perfectly to a nice dessert-ready late harvest wine. Of the three wineries I visited, Cabernet Sauvignon, Syrah, Merlot, Sauvignon Blanc, Riesling, Chardonnay, Gewurtzminer, Viognier, and Bordeaux style blends were all produced. I found myself partial to the whites more than the reds, which included the dessert wines.

Our first stop was The Winery at Eagle Knoll (Website), a 5,000 case production facility with tranquil grounds for weddings and events. The Winemaker, Vernon Kindred, has a palate that leans toward dry wines, which translates into a very nice Chardonnay that doesn’t see oak or malolactic fermentation, and a dry Riesling that is well balanced and food friendly. The staff was friendly, prices reasonable, and white wines surprisingly pleasant. An enjoyable pairing was with a white dessert wine and a nibble of dark chocolate .The Winery has recently changed hands and the new owners are aiming at improving quality, changing the label, and investing in the business. Watch out for this one over the next few years.

Next we found ourselves sipping and depositing a lot of wine in the spit buckets of St. Chapelle Winery in Caldwell, ID, Southwest of Boise (Website). Although the Sparkling Brut was a good value, pretty much all of the other wines tasted off, sweet, flabby, or austere. The grounds are nice however, and it seems to be a popular choice for weddings and other events. A good comparison winery in California is Sutter Home. Huge production, low prices, low quality, with one or two varietals that are just O.K.

Our last stop was the Koenig Winery & Distillery (Website). Although the wines here are good, the prices are a bit steep, and I would much rather buy a good red from Washington at less than half the price. The Viognier was nice, but still, a bit pricey. The real gem of this stop is the vodka distilled from potatoes in double copper pot still’s made by renowned German coppersmith Adrian & Co. Unfortunately, the state doesn’t allow tasting of hard alcohol or shipping to any other state, so you have to pony up and grab a bottle when you visit. If you’re a vodka fan, this effort is sure to impress, and can be enjoyed in typical martini fashion or sipped out of a petite wine glass. Our tour guide, Gina, also recommends the brandies, available in Apple, Apricot, Cherry, Grappa, Peach, Pear, Plum, and Raspberry.

The next time you’re passing through town, move to the area, or are just going to Boise to watch the Bronco’s, schedule some time to see Nampa, you might be surprised at what you find.

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Not much we could do at that point, with a gun, (figuratively speaking) pointed at our head. But don’t worry! The good news is we’ve got lots of other whiskies in development. We have no shortage of ideas. And no diminished passion for creating extraordinary and delicious whiskies. Stay tuned.

Glaser kept close ties to his former employer, Diageo brands, producers of Johnny Walker, and his contacts in the industry, giving him an “in” to buy the whiskey’s he blends. A man in his 40’s originally from Minnesota, he has done much to raise awareness of the spirit, helping to showcase a profile that hadn’t really been seen, and it’s beginning to pay off.

Compass Box has won Whisky magazine’s Innovator of the Year award four times in six years, which may say less about the recipient of the award than about the very conservative industry, in which even little innovations make big splashes.

Read [Wired.com]

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Gallo is expected to heavily promote the Martha wine, with print ads and other marketing efforts. Martha Stewart Vintage labels will feature a calligraphy-like design with her initials; but the name Gallo won’t appear anywhere on the label.

So, Martha Stewart Vintage is due to hit store shelves soon, with about 15,000 cases available at release. Will the Martha faithful rush out to try a bottle? Only time will tell. I must say, I did enjoy an episode of her show that helped me appreciate the choosing of proper hens when I start my egg farm. Maybe her taste in wine will prove to be as refined?

Read [WSJ.com]

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Disclosure: The following are my tasting notes on this wine that I received as a press sample.

Wine: 2005 San Simeon Pinot Noir Monterey California
ABV: 14.1%
Price: 18$
Notes: This garnet red color is beautiful to look at, and possesses a pleasant of cherry, vanilla, and smoke aroma. Black cherry and glycerin with a touch of oak embody the palate, with a medium bodied nice finish. A good value.
Score: 90 pts

More information: www.riboliwines.com

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