Tag Archives: Bonny Doon

What’s The Point In Writing Wine Reviews?

I have a confession to make. While I’m no longer in the retail game, I spent over 7 years in it working as a grocery store wine steward and an associate at a major wine retailer. In that time working the floor and talking to thousands upon thousands of customers, I never once had a customer ask me for a wine they saw reviewed on a blog.

Photo by Jami (Wiki Ed). Uploaded to Wikimedia commons under CC-BY-SA-4.0

Not once.

Oh I’ve had numerous people come in with Wine Spectator’s Top 100 list or a copy of award winners from local competitions like the Seattle Wine Awards. Local newspaper and magazine articles such as Andy Perdue’s Top Wines Under $30 and Sean Sullivan’s 30 Most Exciting Wines in Washington also brought people in hunting.

But never once did I have a customer show me their phone with a wine review from a blog. Or an Instagram pic. Or a Twitter wine chat recommendation.

Never.

I share this confession because as I settle into full-time writing, I’m wondering “What is the point in doing wine reviews?”

Do Consumers Care?

Jeff Siegel, the Wine Curmudgeon, recently asked if we’ve “reached the end of wine criticism?” . He highlights a 2013 Laithwaites Wines Survey that shows only 9% of wine drinkers actively used wine reviews to make a decision. In fact, rather than being helpful, the majority of the 1000 wine drinkers surveyed found reviews to be of little use.

Becca Yeamans-Irwin (The Academic Wino) created a chart showing the results of the Laithwaites’ survey for Wine Industry Insight.

Wine Industry Insight Chart on how helpful reviews are

Chart made by Becca Yeamans-Irwin for Wine Industry Insight. Published 10/26/2018

When I step back and think about how I approach reviews as a consumer, I realize that I hardly use reviews at all.

Context or Empty Text?

It’s not that I don’t read reviews. I’m reading wine stuff all the time and pay for subscriptions to Decanter, JebDunnuck.com, Vinous Media, Burghound, Jancis Robinson’s Purple Pages and others.

But I’m not reading any of those for reviews. If anything, these sites are like porn mags where I am actually just reading them for the articles.

When an article includes tasting notes with descriptors about bouquet, body, fruit, etc, my eyes gloss over them. Instead, I’m looking through the review for something unique or interesting about the wine–something about its story that is worth my attention.

When I was selecting sample reviews for my 2017 Bordeaux Futures posts, the ones I picked had added details about the vintage or chateaux such as if they had frost damage or how this wine compares to the style of years past, etc. While I often found the notes of critics like James Suckling to be virtually useless, other writers like Jane Anson of Decanter gave me the context I craved.

I also regularly read numerous bloggers who do wine reviews such as Jeff Leve’s The Wine Cellar Insider, Dwight Furrow’s Edible Arts, Dave Nershi’s Vino-Sphere, Tom Lee’s Zinfandel Chronicles and Robin Renken’s Crushed Grape Chronicles.

The writers and bloggers that give me context, I follow. The ones that just spew out tasting notes and numbers, I don’t even give a second thought to.

Here’s an example of a wine blogger I follow.

https://foodandwineaesthetics.com/2018/10/16/wine-review-bonny-doon-syrah-bien-nacido-x-block-santa-maria-valley-2009/

While I was familiar with the Bien Nacido vineyard in the Santa Maria Valley, I didn’t know that it was the first cool-climate US vineyard to plant Syrah. This great tidbit adds context to Dwight Furrow’s review of the Bonny Doon Syrah Bien Nacido X-Block.

Even if Furrow didn’t like the Bonny Doon Bien Nacido Syrah, those added details about the wine intrigues me enough to want to try it.

It wasn’t his description of the wine, the “rich, smoked meat with mint highlights” or “luscious, peppery burst of fresh fruit”, that ultimately influenced me. Nor was it his 92 point score. There are many wines that have savory, meaty flavors and pepper notes. Likewise, the cliche “a dime a dozen” doesn’t even come close to expressing how many “92 point wines” there are out in the world.

But the story he shared about the wine–the uniqueness of the Bien Nacido vineyard and the framing of this as a “treasure of the past” that can be used to view Grahm’s new projects–gave me a reason to want to try this wine above all the other savory, meaty and peppery 92 pointers out there.

Why Do I Review Wines?

Being a blogger myself, these sentiments might be a bit of “biting the hand that feeds me”. I mean, shouldn’t I be banging the drum for more people to pay attention to wine reviews? I do, after all, even have a samples policy. Come on! Get with the program LeBeau!

But though I’ve been actively blogging for over a year, it’s hard for me to disengage from the mentality of a consumer and reader of blogs. Nor can I discount my experiences working in the industry. It is those experiences, and dealing with other consumers, that have made me hugely skeptical of the entire concept of “wine influencer”.

Photo by Naotake Murayama. Uploaded to Wikimedia Commons under CC-BY-2.0

Lord knows that there are A LOT of stories that can be told about Randall Grahm and his wines.

However, I do think that wine writers have influence. But, as I mentioned with my example of Furrow’s review, it’s not in their tasting notes or numbers.

I might not walk into a wine shop with Furrow’s review on my phone, but the story of Bonny Doon’s Bien Nacido Syrah will resonate in my mind when I see the label or name on a wine list.

Even though I won’t remember the details of his tasting note at all, I will remember the story and context that Furrow shared about the wine.

THAT is the true influence of a wine writer.

These experiences are what shape my own 60 Second Reviews and how I expect readers to approach them.

To be brutally honest, folks could stop reading them after the Geekery section and make them 30 second reviews.

It’s that first section where I strive to give you something that either intrigues you about the wine or gives you a reason to think about it differently.

The tasting note that follows is mostly for my own edification. It’s there to force me to pay attention to what I’m tasting versus just drinking it. A lot of the language I use in those notes (like medium-plus acidity, firm tannins, etc) is language that I need to use for my blind tasting examinations. It’s not the same language that you are going to use when tasting the wine and my note is likely going to be quite different from yours in other ways as well. Wine is subjective and intensely personal.

Rating With My Wallet

The Verdict section, as I mentioned in my post Why I Don’t Use Scores, is my reconciliation of how I feel about the wine with what I paid for it.

I don’t expect to ever get many samples sent to me–and really, after the “hand biting” of this post, why would a PR firm want to? So the vast majority of wines I review will continue to be things that I bought with my own money from shops, wineries and restaurants.

Some things I’m going to feel really good about buying. Other wines are going to feel like I way overpaid for them. I’ll share that frank assessment because you’re likely not going to be getting samples sent to you either.

With every wine, it’s going to be your wallet and your taste buds that determine if it’s worth it. Not a tasting note, not a wine review and certainly not a numerical score.

That is why I don’t want to waste your time with empty text.

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Getting Geeky with Otis Kenyon Roussanne

Going to need more than 60 Seconds to geek out about the 2013 Otis Kenyon Roussanne from Lawrence Vineyards in the Columbia Valley AVA.

The Background

Otis Kenyon was founded in 2004 by Steve Kenyon who still runs the winery today with his daughter, Muriel.

The winery’s name comes four generations of Otis Kenyons with the original John Otis Kenyon, a dentist by training, being a notorious figure in Walla Walla for burning down a competitor’s office when the later starting stealing half of Kenyon’s clients.

The labels of Otis Kenyon wines pay tribute to this family history in a playful manner with a silhouette of the original Otis Kenyon with singed edges as well as a red wine blend, Matchless, featuring an open matchbook on the label. The winery’s “business cards” are also matchbooks filled with actual matches.

Along with sourcing fruit from throughout the Columbia Valley, Otis Kenyon has an estate vineyard, Stellar Vineyard, located in the Rocks District of Milton-Freewater on the Oregon side of Walla Walla.

The wines are made by Dave Stephenson, who founded his eponymous Stephenson Cellars in 2001. Prior to working at Otis Kenyon, Stephenson started his career at Waterbrook and today consults for several boutique wineries.

Around 247 cases of the 2013 Otis Kenyon Roussanne were made.

The Vineyard

Sourced page https://docs.wixstatic.com/ugd/babe8d_812edf6fe37b403ebaa7687e2760dd66.pdf

Map showing the proposed Royal Slope AVA (in yellow) where Lawrence Vineyards are located. Prepared by Richard Rupp of Palouse Geospatial.

The Lawrence Vineyards are located on the Frenchman Hills of the Royal Slope of the Columbia Valley basin and includes six named sites–Corfu Crossing (first planted in 2003), Scarline (2003), La Reyna Blanca (2010), Laura Lee (2008), Solaksen (2013) and Thunderstone (2015). The Lawrence family also manages the nearby Boneyard Vineyard that includes five acres of Syrah. All the Lawrence Vineyards are sustainably farmed.

While managing 330+ acres of plantings the Lawrence family also own Gård Vintners which produces around 6000 cases a year sourced from their estate grown fruit and made by Aryn Morell. Together with Morell they also produce Morell-Lawrence Wines (M & L).

The Roussanne used by Otis Kenyon cames from 2007 plantings of the Tablas Creek clone in Corfu Crossing which sits on a south facing slope at an elevation that ranges from 1,365-1,675 ft. The soils here are a mixture of silt and sandy loam on a bedrock of fractured basalt.

Photo by  Peter Ellis. Uploaded to Wikimedia Commons under CC-BY-SA-2.5

Riesling sourced from Lawrence Vineyards has been used in some of the state’s most highly acclaimed Riesling wines.

In addition to Otis Kenyon, M & L and Gård, other wineries that source fruit from Lawrence includes Latta Wines, Southard Winery, Cairdeas, Armstrong Family, Matthews Winery, Pend d’Oreille as well as Chateau Ste. Michelle for their top-end Riesling Eroica.

Other varieties that the Lawrence Vineyards farm include Cabernet Franc, Cabernet Sauvignon, Grenache, Malbec, Merlot, Mouvedre, Pinot noir, Chardonnay, Pinot gris, Sauvignon blanc and Viognier.

The (future) AVA of the Royal Slope

The proposed Royal Slope AVA was formerly delineated and submitted for AVA approval in early 2017. It includes the south facing slopes around Royal City located between the established AVAS of the Ancient Lakes and Wahluke Slope. Within the AVA is a sub-region of the Frenchmen Hills. The lead petitioner for the AVA was geologist Alan Busacca, former professor at Washington State University and Walla Walla Community College who also wrote the successful petitions for the Wahluke Slope, Lake Chelan and Lewis-Clark Valley AVAs.

The topography can range from relatively gentle to fairly steeper slopes of up to 22 degrees in the Frenchmen Hills region. The soils are fairly uniformed in their mixture of sandy and silty loam river deposits covering layers of fractured basalt left over from a period of intense volcanic activity during the Miocene Epoch. These soils are very high in calcium carbonate which may contribute to the strong minerality that wines from the Royal Slope tend to exhibit.

Throughout the growing season the region sees heat units (growing degree days or GDD) ranging from 2700 GDD to over 3000 GDD making it one of the warmest wine regions in the state. However the areas bordering the Ancient Lakes AVA to the northeast can be considerably cooler.

Charles Smith’s highly acclaimed K Vintners Royal City Syrah is sourced from the Stoneridge Vineyard in the proposed Royal Slope AVA.

Elevations range from 900 feet to upwards of 1700 feet with the higher elevation sites seeing much more diurnal temperature variation from the daytime highs to very cool temperatures at night which maintains acidity and keeps the vine from shutting down due to heat stress.

The proposed AVA contains 156,389 acres of which around 1400 have already been planted. Other notable vineyards in this proposed AVA includes Novelty Hill Winery’s estate vineyard Stillwater Creek, Frenchmen Hills Vineyard and Stoneridge

The Grape

Jancis Robinson, Julia Harding and José Vouillamoz note in Wine Grapes that the first recorded documentation of Roussanne occurred in 1781 describing its use in the white wines of Hermitage. The name Roussanne is believed to be derived from the French term roux and could refer to the russet golden-red color of the grapes’ skins after veraison.

DNA analysis shows that there is a likely parent-offspring relationship with Marsanne but it is not yet known which variety is the parent and which is the offspring.

Photo by קרלוס הגדול. Uploaded to Wikimedia Commons under CC-BY-SA-4.0

The reddish bronze hue that Roussanne grapes get after veraison likely contributes to the grape’s name.


In the northern Rhône regions of St. Joseph, Hermitage and Crozes-Hermitage, Roussanne adds acidity, richness and minerality when paired with Marsanne. It can also be used in the sparkling Northern Rhone wines of St. Peray. As a varietal it can have a characteristic floral and herbal verbena tea note.

Unlike Marsanne and Viognier, Roussanne is a permitted white grape variety in the red and white wines of Châteauneuf-du-Pape where today it makes up around 6% of the commune’s plantings as the third most popular white grape behind Grenache blanc and Clairette.

From a low point of 54 ha (133 acres) in 1968 plantings of Roussanne steadily grew throughout the late 20th century to 1074 ha (2654 acres) by 2006. Outside of the Rhone, the grape can be found in the Savoie region where it is known as Bergeron and is the sole variety in the wines of Chignin-Bergeron. In the Languedoc-Roussillon it is often blended with Chardonnay, Bourboulenc and Vermentino as well as Grenache blanc and Marsanne.

Roussanne is a late-ripening variety that is very prone to powdery mildew, botrytis and shutting down from excessive heat stress towards the end of the growing season.

Even in ideal conditions, Roussanne can be a troublesome producer in the vineyard with uneven yields often caused by coulure (also known as “shattering”) when the embryonic grape clusters don’t properly pollinate during fruit set after flowering. A significant cause of this is poor management by the vine of its carbohydrate reserves which the vine begins storing for the next year after the harvest of the previous vintage. Other factors at play can include nutrient deficiencies in the soil–particularly of boron and zinc with the later often being exacerbated in high pH soils.

Photo by Mark Smith of  Stefano Lubiana Wines Granton Vineyard Tasmania. Uploaded to Wikimedia Commons under CC-BY-2.0

During fruit set (shown here with Merlot), flowers that weren’t pollinated will “shatter” and not develop into full berries. This creates uneven yields with clusters having a mix of fully formed and “shot” berries. Roussanne is particularly susceptible to this condition.

Other varieties that are similarly susceptible to coulure include Grenache, Malbec, Merlot, Muscat Ottonel and Gewürztraminer.

A Case of Mistaken Identity

Prior to phylloxera, Roussanne was relatively well-established in California in the 19th century with plantings in Napa, Sonoma and Santa Clara where it was often blended with Petite Sirah. However, following phylloxera and Prohibition in the 20th century, most all Roussanne vineyards were uprooted.

In the 1980s and early 1990s, producers in California began experimenting again with the variety. In 1994, Chuck Wagner of Caymus Vineyards in Napa purchased 6400 Roussanne vines for his Mer Soleil project. The vines he purchased came from Sonoma Grapevines owned by the Kunde family who originally sourced their cuttings from a vineyard owned by Randall Grahm of Bonny Doon (who did not know that Kunde was going to commercially propagate them). The Bonny Doon cuttings came from a visiting Châteauneuf-du-Pape winemaker.

Photo taken by self and uploaded to Wikimedia commons as user:Agne27 under  CC-BY-SA-3.0

Many plantings of Roussanne in California in the 1980s and 1990s turned out to be Viognier (pictured).

Four years later a visiting viticulturalist identified the plantings in the Mer Soleil vineyard not as Roussanne but rather as Viognier–an identification that was later confirmed by DNA testing at UC-Davis. The discovery unleashed a cascading effect of lawsuits and countersuits from various parties involved as well as a hunt for true Roussanne plantings in California.

Tablas Creek Winery in Paso Robles began importing their Roussanne cuttings directly from their sister-property, Château de Beaucastel, in Châteauneuf-du-Pape in 1989. Additionally, John Alban began sourcing authentic Roussanne cuttings in 1991 with nearly all of the 323 acres of Roussanne vines in California (as of 2017) now being descendant from the Tablas and Alban vines.

Roussanne in Washington

Paul Gregutt notes in Washington Wines and Wineries that Roussanne in Washington “… can taste like a real fruit salad mix, everything from apples, citrus and lime to peaches, honey and cream.”

The grape was pioneered in Washington by Doug McCrea, the state’s original Rhone Ranger, of McCrea Cellars and Cameron Fries of White Heron Cellars in the 1990s. While varietal examples can be found, the grape is mostly used as a blending component in Rhone-style blends with Grenache blanc, Viognier and Marsanne.

Along with Doug McCrea of McCrea Cellars, Cameron Fries of White Heron Cellars (pictured) helped pioneer Roussanne in Washington State.


By 2017, there were 71 acres of Roussanne planted in Washington.

In addition to the plantings of Lawrence Vineyard, there are notable acreages of Roussanne on Red Mountain at Ciel du Cheval Vineyard, Stillwater Creek, Boushey Vineyard in the Yakima Valley and at Alder Ridge, Destiny Ridge and Wallula Vineyard in the Horse Heaven Hills.

The Wine

Medium intensity nose–tree fruits like spiced pear and apricot with a citrus grassy component that could be verbena.

On the palate the wine is very full-bodied and weighty with almost an oily texture. The spiced pear notes definitely come through with that herbal citrus tinge. Medium-plus acidity is still giving the wine freshness and balancing the weight. The moderate length finish ends on the pear and herbal notes.

The Verdict

I’m usually skeptical about how well many domestic white wines age but this 2013 Otis Kenyon Roussanne is holding on quite well for a 4+ year old white. The acidity seems to be the key and is a helpful balance to the full-bodied fruit.

The big weight and texture of this wine is reminiscent of a lightly oak Chardonnay with no malolactic and would serve as a good change of a pace for not only a Chardonnay drinker but also a red wine fan who is craving something very food friendly to go with heavier cream sauces, pork and poultry dishes.

At $25-30, this wine offers a fair amount of complexity and is definitely worth trying.

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Getting Geeky with Rubus Barossa Shiraz

Going to need more than 60 Seconds to geek out about the 2014 Rubus Shiraz from the Barossa.

The Background

Rubus is a negociant label of the importing firm Kysela Pere et Fils that was founded by Master Sommelier Fran Kysela.

Prior to earning his MS in 1989 and starting his firm in 1994, Kysela previously worked for California wineries Fetzer and Gallo as well as importers Kermit Lynch and Weygandt-Metzler. In his more than 40 years in the wine business, Fran Kysela has earned numerous awards including 2013 Importer of the Year from Wine Enthusiast magazine.

His wine import portfolio represents over 200 producers, including notable wineries such as Abeja, Accordini Igino, Alain Jaume, Avennia, Bressia, Bonny Doon, Buty, Betz, Chakana, Cholila Ranch, Clos de Sixte, Domaine Mordoree, Finca Sobreno, Gravas, Hahn, Jip Jip Rocks, La Petite Frog, Levendi, Long Shadows, Loring, Maipe, Marcassin, Mas Sinen, Maysara, Milton Park, Montebuena, Mt. Monster, Pago de Carraovejas, Palacio de Bornos, Paradigm, Patton Valley, Poggio Nardone, Quilceda Creek, Rebuli, Reverdy, Rinaldi, Segries, St. James Winery, Tamarack, Thorn Clarke, Tiza, Tres Ojos, Valminor and Vinsacro among many others.

The first wine released under the Rubus label was in 1997 with 1200 cases of an Amador County Zinfandel. Since then the brand has expanded to include Cabernet Sauvignon from Napa Valley, Chardonnay from Colchagua Valley in Chile, Pinot noir from the Waipara Valley in New Zealand, Prieto Picudo from Tierra de León in Spain, a Grenache-based Vin Gris from Corbières in the Languedoc-Roussillon region of France as well as a Shiraz from the Barossa of South Australia.

All the wines bottled under the Rubus label are personally selected by Fran Kysela.

Photo by davitydave. Uploaded to Wikimedia Commons under CC-BY-2.0

While the oak used for the Rubus Shiraz was entirely American, for half the barrels the staves were sent to France to be seasoned (air dried) and coopered in the French style.

The 2014 Rubus Shiraz was only the third release of a Shiraz from Kysela. A co-ferment of 98% Shiraz with 2% Viognier, the wine was aged 12 months in 100% American oak with half the barrels being seasoned and coopered in France. Around 2,000 cases were produced.

Instead of being labeled as the Geographical Indication (GI) of Barossa Valley, the 2014 Rubus is labeled as being from simply “Barossa” which Mike Desimone and Jeff Jenssen note in Wines of the Southern Hemisphere: The Complete Guide means that fruit from neighboring Eden Valley could have been blended in. Conversely, if a wine is labeled as being from the “Barossa Valley” then only 100% Barossa Valley fruit could be used.

The Origins of Syrah

In Jancis Robinson’s Wine Grapes, co-authored by Julia Harding and José Vouillamoz, it is noted that the origins of Syrah have been proven to be distinctly French despite myths attributing its origins to the Persian city of Shiraz in modern-day Iran.

Map from Rhône-Alpes map.png on Wikimedia Commons created by Utilisateur:Rinaldum. Derivations done by self and uploaded to Wikimedia Commons under CC-BY-SA-3.0

With Mondeuse Blanche native to the Savoie region (#4) and Dureza originating from the Ardèche (#1), it is likely that the cross-pollination that created Syrah happened somewhere in the Isère (#3) where Dureza is known to have reached.
The Drôme department (#2) includes the Northern Rhone wine region of Hermitage where there are written accounts of Syrah being grown here by at least the 1780s.

DNA analysis conducted in 1998 by Dr. Carole Meredith and others at UC-Davis have shown the parents of Syrah to be the Savoie wine grape Mondeuse blanche and the Ardèche variety Dureza. Both grapes were at one time cultivated in the department of Isère, southeast of Lyon, in the Auvergne-Rhône-Alpes region with ampelographers speculating that this was the likely area that Syrah originated in.

Further research by José Vouillamoz has shown a potential parent-offspring relationship between Syrah’s parent Dureza and the Pinot grape meaning that potentially Pinot noir could be a grandparent variety to Syrah.

Additional research into the origins of Viognier has shown a parent-offspring relationship with Syrah’s other parent, Mondeuse blanche, and Viognier though it is not yet clear which variety is the parent and which is the offspring–partly because the other potential parent of Viognier hasn’t been identified yet. This means that Viognier could be either a half-sibling or a grandparent to Syrah.

Aussie Shiraz vs French Syrah

Syrah was first brought to Australia in 1832 by viticulturalist and “father of Australian wine” James Busby as part of a collection of 75 different grapevine varieties from Europe. Known initially as Hermitage and then Scyras it was first planted in New South Wales before spreading westward.

Today it is the most widely planted variety in Australia, accounting for around 45% of the yearly harvest. It is planted across the country with the Barossa Valley known for having some of the oldest vineyards of Shiraz in the world–including many pre-phylloxera plantings on their own rootstock.

Photo by Louis Roving. Uploaded to Wikimedia Commons under CC-BY-2.0

The Barossa Valley

Among these old vine Shiraz plantings include Langmeil’s 1843 vineyard in Tanunda and Turkey Flat’s 1847 parcel planted by Johann August Frederick Fiedler. In neighboring Eden Valley, Henschke’s Hill of Grace has Shiraz plantings dating back to the 1860s.

Pioneered by German Lutheran settlers from Prussia and Silesia (in modern-day Poland), the Barossa Valley is home to numerous 6th generation family wine growers. Often traditionally aged in American oak, the style of Shiraz here is characterized by James Halliday in his Wine Atlas of Australia as “…lush, velvety and mouthfilling with flavors in the black cherry to blackberry spectrum, the tannins ripe and soft.”

The soils in the Barossa are mostly sandy and clay loam which will have varying water-retaining abilities in the hot Australian sun depending on the percentage and type of clay. This tends to produce concentrated wines with lower acidity and higher pH that contributes to the powerful and lush dark fruit typical of Aussie Shiraz.

In contrast, the mainly granite and schist-based soils of the Northern Rhone (particularly in Côte-Rôtie) produces wines that John Livingstone-Learmonth notes in The Wines of the Northern Rhône tend to be “… less intensely coloured–red rather than black–and much more sinewed. Their fruit is more stone and pebbly in texture, their tannins more upright and raw at the outset. Pepper tones are drier and more evident…”

The Wine

Medium-plus intensity. Noticeable oak with coconut and cinnamon. Certainly dark fruit like black cherries but there also seems to be some faint red fruit like red plums on the edges. Red flowers like dahlias add some intrigue.

Photo by Dinkum. Uploaded to Wikimedia Commons under CC-Zero

While the oak and dark fruits certainly play a prominent role in this wine, I was very intrigued by some of the layers of potential complexity suggested by the red floral notes like dahlias on the nose.

On the palate the oak is still quite pronounced with creamy vanilla mouthfeel and dark chocolate joining the party. However, medium-plus acidity does add enough freshness and a mouthwatering component to keep this from being jammy. The ripe medium-plus tannins are soft but well structured holding up the full-bodied fruit. On the moderate-length finish there is a subtle herbal note (maybe eucalyptus) that isn’t quite defined but does add some complexity.

The Verdict

Overall, I wouldn’t describe this as a stereotypical “Big, bombastic Aussie Shiraz” that seems to dominant the shelves of the American market. No one would ever confuse this for something from Mollydooker or Glaetzer.

While definitely oaky and fruit-forward, this is a little more in the Penfolds style with an element of elegance and additional layers that I suspect could become even more complex with a few more years of bottle age. With its juicy acidity and structured tannins, I can easily see this going another 3 to 4 years in delivering ample pleasure.

At $20-25, this is a well-made Shiraz that would certainly appeal to many New World drinkers who like their wines fruity and ripe but not sweet or jammy.

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Celebrating Oregon Wine Month at Vino Volo

It seems only fitting as I sit at the airport getting ready to board a flight for my trip to the Pinot noir homeland of Burgundy that I indulge in a little Oregon Pinot action at one of my favorite travel haunts–Vino Volo.

While the small bites and wine are a bit overpriced (even by airport standards), there is no better selection of by the glass wines and tasting flight at the airport. Plus with comfy chairs and plenty of plugs to charge the phone, it’s a must stop for me on every trip.

Today I found the SeaTac location offering a “Northwest Noirs” flight of 3 Willamette Valley Pinot noirs for $19. On the menu, the 2015 J. Christopher Volcanique ($18 glass pour/ $30 Wine Searcher Average) was listed but when the flight was brought out, I discovered that instead I was given the 2014 Ken Wright Cellars Willamette Valley. While I enjoy Ken Wright’s wines, I must confessed that I was slightly disappointed not to have a chance to geek out comparing the volcanic soil grown J. Christopher with the marine sediment grown Andrew Rich. But c’est la vie.

The Wines

2015 Stoller Family Estate Reserve Pinot noir, Dundee Hills ($20 glass pour, $56 a bottle at Vino Volo/ $36 Wine Searcher Average)

The Geekery

Stoller was founded in 2001 by Bill Stoller on property that he purchased from his cousin in the Dundee Hills in 1993. Stoller, who was already co-owner in Chehalem Winery with Harry Peterson-Nedry, was born on the property and began converting his childhood home from a turkey farm to plantings of Pinot noir and Chardonnay.

The first vintage of Stoller was released in 2001 with the help of Peterson-Nedry and soon under the winemaking of Melissa Burr would earn critical acclaim–including being named Pacific Northwest Winery of the Year in 2014. Today with 190 acres planted, it is home to the largest contiguous vineyard in the Dundee Hills AVA.

The Vino Volo tasting flight. The notes are nice but I often find myself disagreeing with them.

In 2018, Stoller assumed complete control of Chehalem Winery but both estates will continue to be operated as separate entities.

Stoller practices sustainable viticulture on all its estate vineyards and was the world’s first LEED Gold Certified winery in 2006.

The Wine
Medium-plus intensity nose. Very inviting black cherry and fresh rose petals. With some air, a little baking spice of cinnamon and allspice come out but the fruit and floral notes dominant.

On the palate, those cherries notes come through but seem more red and juicy than the black cherry notes on the nose. The ample medium-plus acidity is exceptionally well balanced with the fruit and ripe medium tannins. Very savory and mouthwatering with the spices coming out more for the long finish.

The Verdict

This is very well made and scrumptious Pinot noir that is showing well now but will only continue to develop layers and depth with some bottle age. It’s well worth the $36 retail average but would still deliver plenty of pleasure to merit a $56 restaurant mark up price.

2014 Andrew Rich Marine Sedimentary Pinot noir Willamette Valley ($23 glass pour, $67 a bottle/ $42 Wine Searcher Average)

The Geekery

Andrew Rich was founded in 1994 when Andrew Rich, a protege of Randall Grahm at Bonny Doon, arrived in the Willamette Valley with the goal of producing cool-climate Rhone varieties. Finding limited supply, he drew on his experience studying viticulture in Burgundy to produce Pinot noir in his early vintages while sourcing Rhone fruit from Washington State.

Today he produces around 6000 cases a year (about 1/3 Pinot) at the Carlton Winemakers Studio.

Unfortunately his website doesn’t include tech notes for the 2014 Marine Sedimentary but looking at notes from previous vintages of his Pinot noirs, he sources from several vineyards with this soil type including Beacon Hill in the Yamhill Carlton AVA and Greyhorse in McMinnville AVA.

The Wine

Medium-minus intensity nose. Faint red cherry and raspberry with a rosemary herbal element. Some air brings out a little more of the floral herbal element (akin to Provençal garrigue) but overall this is a rather shy nose.

There is a tad more life on the palate with the red fruit notes making their presence felt with medium-bodied weight and enough medium-plus acidity to be fresh without straying to tart. The Vino Volo tasting notes suggest blackberries and blackcurrants but there is no trace of dark fruit in this glass. Medium tannins are softer than the Stoller but overall contribute to the thin and light profile of this Pinot noir. Moderate finish lingers on the red fruits with the subtle floral herbs sadly fading.

The Verdict

The only thing “Rich” about this wine was the name.

I fret that this Pinot noir needed a better food pairing than the meat and cheese plate I was having it with. The acidity and herbal notes in particular have me wandering how well it would have done with a mushroom risotto. Though the lightness of the wine may have been overwhelmed by that hearty dish.

That said, it’s hard to find this wine being a compelling value apart from its inclusion in a smashing food pairing. Especially compared to the Stoller and Ken Wright which regularly retail for less.

2014 Ken Wright Pinot noir Willamette Valley (No glass pour list, $47 a bottle at Vino Volo/ $28 Wine Searcher Average

The Geekery

Ken Wright is a native of Bourbon County, Kentucky who went to California to study winemaking and spent years working in Monterey County at wineries like Ventana, Chalone and Talbott Vineyards before moving to Oregon in 1986.

He founded Panther Creek winery that year before eventually selling the winery to Ron and Linda Kaplan in 1994 to open up his eponymous winery in Carlton, Oregon.

Ken Wright Cellars specializes in

vineyard-designated wines with the winery working with over 13 different vineyards. In 2006, Wright’s work with highlighting the different terroirs of the Willamette Valley was influential in the establishment of several sub-AVAs including the Yamhill-Carlton District AVA.

The Willamette Valley Pinot is the “baby brother” of the family and is sourced from several of the vineyards that Ken Wright uses for their vineyard designated line-up which includes such notable names as the Abbott Claim Vineyard and Shea Vineyard in Yamhill-Carlton, Bryce Vineyard in the Ribbon Ridge AVA, Canary Hill Vineyard in the Eola-Amity Hills as well as the Freedom Hill and Guadalupe Vineyard in the greater Willamette Valley.

The Wine

Medium intensity nose. The Vino Volo notes did hit it right with strawberries. This wine does smell like a basket of strawberries with some cola spice.

On the palate those strawberry notes carry through but are joined by some rich tasting Rainier cherries. The cola spice is still present but has a black tea element that is highlighted by the wine’s phenolic texture and slight bitterness. It’s not off-putting in the slightest but has me wondering what percentage of stems and whole clusters were used in the fermentation. Medium acidity and medium-plus tannins give this wine a lot of weight on the palate, making it feel much heavier than the other two. Moderate finish lingers on the red fruits and black tea notes.

The Verdict

Considering that most of Ken Wright’s vineyard-designated wines run in the $55-65 range, it’s hard not to be impressed with the value of this wine at under $30 retail. While not as much of a complete package as the Stoller, it is still very well-made with lots of layers that would be worth savoring over a few glasses.

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Getting Geeky with Gramercy Picpoul

Going to need more than 60 Seconds to geek out about the 2015 Gramercy Picpoul from Walla Walla.

The Background

Gramercy Cellars was founded in 2005 by Master Sommelier Greg Harrington and his wife, Pam. Prior to starting a winery, Harrington managed wine programs for restaurants owned by Joyce Goldstein (Square One in San Francisco), Emeril Lagasse, Stephen Hanson and Wolfgang Puck (Spago). At the time that Harrington passed his MS exam in 1996, he was 26 and the youngest person to have achieved that honor.

According to Paul Gregutt, in Washington Wines, while sommelier-turned-winemaker is somewhat common in California and other parts of the world, Harrington was the first to traverse that path in Washington State.

In 2006, Gramercy started a partnership with Jamie Brown of Waters Winery that eventually led to the development of Wines of Substance (later sold to Charles Smith) and 21 Grams (now owned by Doug Roskelley and Mike Tembreull, owners of TERO Estates and Flying Trout Wines).

In 2008, Harrington was named by Seattle Magazine as “Best New Winemaker in Washington” and followed that up in 2014 as the magazine’s “Winemaker of the Year“.

Along with Harrington, the wines of Gramercy Cellars are made by Brandon Moss who joined the winery in 2009 after stints at King Estate in Oregon, Indevin in New Zealand and Waters in Walla Walla.

Drawing from Ampélographie Viala et Vermorel. Uploaded by JPS68 via photoshop to Wikimedia Commons under PD Old

Picpoul blanc grapes by Viala et Vermorel


Gramercy started making Picpoul in 2013 because the variety was a favorite of Pam Harrington. That first vintage came from Olsen Vineyards in the Yakima Valley from a block that was scheduled to be uprooted and planted over to Grenache. The cuttings were sourced from Tablas Creek Vineyards in Paso Robles from original vines at Château Beaucastel in Châteauneuf-du-Pape.

Subsequent vintages of Gramercy Picpoul have been sourced from Los Oídos Vineyards located in the Blue Mountains of Walla Walla which are managed by Ken Hart and sustainably farmed. In addition to managing Los Oídos, Hart was also involved in the planting of Ash Hollow, Nicholas Cole, Pepper Bridge and Seven Hills East vineyards and today helps manage the vineyards of Abeja, àMaurice, Dunham and Walla Walla Vintners.

The Grape

According to Jancis Robinson’s Wine Grapes, the first mention of Picpoul (or Piquepoul) was of the black skin variant in 1384 near Toulouse in the Occitanie region that borders Spain. The name is believed to have been derived from the Oc dialect words picapol or picpol which loosely translates to a “place with a peak” and may refer to the cliff-side vineyards where the grape was planted.

The first account that explicitly described the white skin mutation of Picpoul was in 1667. There is also a pink-skin Picpoul gris that is nearly extinct. All three color variants are part of the 22 grapes that are authorized to be grown in Châteauneuf-du-Pape.

A Picpoul de Pinet from the Languedoc.


In 2009, there was over 3500 acres of Picpoul blanc planted in France–mostly in the Languedoc area where it is the notable variety of Picpoul de Pinet–the largest white wine producing AOC in the Languedoc. The grape is valued in the white wines of the Languedoc and Provence for its high acidity and lemon, floral aromatics.

In the United States, Tablas Creek was the first to plant Picpoul blanc in 2000. In California, Tablas Creek has noted that the variety is early budding but late ripening and tends to produce rich tropical fruits along with its trademark “lip stinging” acidity. Several producers in Paso Robles will occasional produce bottlings of Picpoul blanc including–Adelaida Cellars, Denner Winery, Derby Wine Estates, Halter Ranch, Lone Madrone, Bending Branch Winery and Broc Cellars.

Outside of Paso Robles, the grape can also be found in Calaveras County where Twisted Oak Winery and Forlorn Hope make varietal examples as well as in the Arroyo Seco AVA of Monterrey County which supplies Picpoul for Bonny Doon. In Arizona, Cimarron Vineyard in Cochise County is growing Picpoul blanc for Sand-Reckoner Winery and in the McLaren Vale of Australia, Picpoul blanc has been produced by Coriole Vineyards since 2015.

In Washington, outside of the Los Oídos Vineyards supplying Gramercy, the grape is being grown at Boushey Vineyards, Corliss Estate’s Blue Mountain Vineyard in Walla Walla and at Tanjuli Winery’s estate vineyard in the Rattlesnake Hills AVA.

The Wine

Photo by Vegan Feast Catering. Uploaded to Wikimedia Commons under CC-BY-2.0

The lemon custard aromatics and creaminess of this 2015 Gramercy Picpoul is just one of the many complex layers to this wine.

High intensity nose. There is a lot going on here. Initially it starts out very floral and lemony with subtle pastry crust like a lemon custard tart. Underneath the lemon zest is some dusty gravel mineral notes. In a blind tasting, this would have my brain start thinking white Bordeaux. There is also a white floral note in the background that is not very defined.

But on the palate the wine switches gears and starts getting more tree fruit oriented with spicy d’Anjou pears and the floral notes morphing more into lemon verbena. The custard note from the nose carries through adding a richness to the mouthfeel–creamy but not buttery like a California Chardonnay. Even with this weighty creaminess the high acidity is quite present, offering exquisite balance and freshness. The gravel mineral notes come through and have a “crushed rock” element that is almost electric. The long finish brings a subtle hint of hazelnut that would have me wondering in a blind tasting if this was a village level Meursault.

The Verdict

Incredibly complex wine that jumps out of the glass and leaves a lasting impression on the palate. At around $20 bucks this is an absolute steal for all that this wine delivers.

But even if you can’t find a bottle of Gramercy’s Picpoul, do yourself a favor and find any bottle of Picpoul to try. If you are looking to trade out from your same ole, same ole Sauvignon blanc and Pinot gris, this grape is perfect.

Picpoul has the freshness and zip of a great Sauvignon blanc but with some of the spice of Gruner Veltliner and depth of a well made Chardonnay. Examples from Picpoul de Pinet can be had for $10-13 and are often far superior to what you usually find among Sauvignon blanc, Pinot gris/grigio and Chardonnay in the under $15 category.

This is definitely a grape that should be high on any wine geek’s list to try.

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Getting Geeky with Soaring Rooster Rose of Counoise

Going to need more than 60 Seconds to geek out about the 2016 Soaring Rooster Rosé of Counoise from Tagaris Winery.

The Background

I talked a little about the Taggares family and Tagaris winemaker, Frank Roth, in my 60 Second Review of the 2015 Tagaris Pinot noir from the Areté Vineyard.

In addition to the 200 acre Areté Vineyard, Tagaris also owns the 100 acre Alice Vineyard on the south slopes of the Saddle Mountains in the Wahluke Slope AVA. Named after owner Michael Taggares’ mother, this vineyard is home to many grape varieties that are unique to Washington State such as Counoise, Grenache, Tempranillo and Mourvedre.

Located near Weinbau and Rosebud vineyards is Tagaris’ third estate vineyard–the Michael Vineyard. This vineyard is also planted to unique varieties like Carménère, Cinsault, Barbera and Sangiovese.

The 2016 Rosé of Counoise was made via the saignée production method where juice from red Counoise must is “bled off” and fermented into a rosé. In her book, Rosé Wine, Master of Wine Jennifer Simonetti-Bryan describes how during this point the must has a higher level of alcohol compared to the short maceration method. As an extracting agent, the alcohol leaches out more color and flavor from the skins producing deeply colored and richer flavored rosés.

The Grape

Photo by Vbecart. Released on Wikimedia Commons under CC-BY-SA-3.0

Counoise grapes growing in a vineyard owned by the Syndicat des Vignerons des Côtes du Rhône, Châteauneuf-de-Gadagne, Vaucluse.

Jancis Robinson notes in Wine Grapes, that Counoise is a very old grape variety, distantly related to Piquepoul, that was first mentioned in Avignon in 1626. The French poet Frédéric Mistral (1830-1914) claimed that the grape was of Spanish origins, being first brought to the Rhone in the 14th century during the papal reign of Urban V by a vice-legate named Counesa.

While Harry Karis, in The Chateauneuf-du-Pape Wine Book, believes that Counoise originated in Provence, it was in Châteauneuf-du-Pape where the grape first gained renown in the 19th century as a key component in the blends of Château la Nerthe made by Joseph Ducos. Baron Pierre Le Roy de Boiseaumarié of Château Fortia, who helped write the original AOC laws of the region, was also a fan of the variety. He included the grape as a permitted variety for red Châteauneuf-du-Pape.

More recently both Domaine du Pégau and Château de Beaucastel have championed usage of Counoise in Châteauneuf-du-Pape–even though today it only accounts for around 0.4% of all plantings. In fact, over the last couple decades Beaucastel has been decreasing their plantings of Syrah in favor of Counoise, feeling that the grape’s natural acidity, spice and late-ripening qualities serve as a better compliment to Grenache and Mourvedre. Making up to 10% of the blend for their CdP rouge in some years, Beaucastel uses the highest proportion of Counoise in the region.

Other French Regions

Outside of Châteauneuf-du-Pape, the grape can also be found in neighboring Gigondas and several villages permitted to use the Côtes du Rhône-Villages appellation. It is also grown in the Ventoux and can be used in the rosé wines of Coteaux d’Aix-en-Provence. In these rosés, Counoise usually sees brief skin contact as part of the short maceration method with the Counoise contributing fresh acidity, spices and dark berry fruits. For the red Counoise wines of Coteaux d’Aix-en-Provence, aromas of chocolate and leather can also emerge.

Counoise in the United States
Photo taken by self and uploaded to Wikimedia Commons as User:Agne27 under CC-BY-SA-3.0

Counoise vine growing outside the tasting room of Tablas Creek in Paso Robles.

In the United States, Tablas Creek brought cuttings of Counoise from Château de Beaucastel to California in 1990. From there it spread to other Rhone Rangers in Paso Robles and then up north to Randall Grahm’s Bonny Doon winery in Santa Cruz where Grahm often blends it with Cinsault. In the Livermore Valley, the Wente family makes a small-lot varietal example of Counoise.

The winemaking team at Tablas Creek notes that the grape is prone to oxidation which makes it a useful compliment to the reductive nature of Syrah and Mourvedre in blends.

In 2000, Doug McCrea (of McCrea Cellars/Salida) convinced Jim Holmes of Ciel du Cheval Vineyard on Red Mountain to plant Counoise from Tablas Creek cuttings. By 2012, the acreage of Counoise in Washington had grown to 15 acres with plantings in the Yakima Valley vineyards Meek and Airfield Ranch, the Alice Vineyard in the Wahluke Slope, the Needlerock Vineyard in the Columbia Valley as well as Forgotten Hills Vineyard and Morrison Lane in Walla Walla. In Washington Wines, Paul Gregutt notes that John Farmer, one of the first to plant Rhone varieties in the Horse Heaven Hills, also sought out cuttings to plant at Alder Ridge Vineyard.

Photo by Williamborg. Released on Wikimedia Commons under PD-self

The Wahluke Slope AVA with the Saddle Mountains in the distance. The Soaring Rooster Rosé of Counoise comes from the Alice Vineyard in this AVA.

In addition to Tagaris Winery, varietal examples of Counoise can also be found in Washington from Cairdeas Winery, Cana’s Feast, Côtes de Ciel, Lindsay Creek Vineyards, Martin-Scott Winery and Syncline.

The Wine

Medium-plus intensity nose. A mix of raspberry and dark berry fruits. There is also a blue floral element that is intriguing.

On the palate, the dark blackberry fruits dominant more and add a bit of weight to this rosé. While there is a lot of fruit, it’s dry. There is also some texture you feel on the tongue. It’s not bitter or pithy like phenolic extract but, again, adds to the overall weight of the wine. Medium-plus acidity adds a juicy freshness with even a bit of minerality peaking out on the moderate length finish.

The Verdict

With the weight and dark fruits, this is a rosé for red wine drinkers. Its full body and richness opens it up to interesting food pairing possibilities. After reading Simonetti-Bryan’s Rosé Wine, I think I’ve found a rosé to experiment with for some of the more robust pairings I mentioned in my review of the book like lamb and beef brisket.

For $12-15, this 2016 Soaring Rooster Rosé of Counoise is a very solid dry rosé. It gives drinkers a lot of food pairing versatility as well as a chance to geek out with a very cool grape.

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Product Review — Restaurant Crystal Clean Wine Glass Cleaner

A few thoughts on the Restaurant Crystal Clean: Professional Wine Glass Cleaning Liquid by The Mill River Company.

Product Specs

Made from all natural plant-derived ingredients that are 100% biodegradable, the bottle notes that the cleaner is also hypoallergenic and has not been tested on animals.

The Mill River Company’s website claims that it is used by over 200 wineries including Ridge, Clos du Val, Gary Farrell, Pina Vineyards, Caymus, Araujo Estate, Bonny Doon, Jordan, Ovid (do they even have a tasting room?) and numerous restaurants and wine bars.

A 16 oz bottle runs about $28 dollars on Amazon. It claims that because it’s “ultra concentrated”, it is more cost effective than other cleaners with one bottle able to clean 2200+ glasses at the cost of less than 1 penny per glass.

How to Use

One drop, scrub and rinse with hot water.

The directions say that it can be used as a rinse aid in dishwashers but I don’t trust my dishwasher with my wine glasses so I explored the hand wash option.

The instruction said to squirt a drop in a glass, wash with a soft sponge or cotton scrubber and rinse with hot water. One drop did get it nice and soapy but after the rinse with hot water, I had water spots and streaks that I needed to polish off.

I tried it with cold water and while it looked cleaner at first, after the glass dried I had fewer streaks but I still needed to get the polishing rag out.

Soaking in cold water before rinsing in cold water.

The bottle gave instructions on how to make a squirt bottle glass cleaner by mixing 1.5 oz into a gallon of cold water. I decided to try that ratio in my sink and let the glasses soak in the solution before cleaning them and rinsing in cold water. That turned out to be the winning recipe as the glasses came out brilliantly perfect.

The Verdict

I suspect that the laundry list of wineries, restaurants and wine bars that are using Restaurant Crystal Clean are using it as a rinse aid with an industrial dishwasher designed for wine glasses and it probably works really well.

The difference between doing one drop with hot water rinse (left) and the soaking in cold water in the sink (right).

While I am pleased with the results after soaking the glasses in the cold water solution, I’m very skeptical that I’m going to get 2200+ glasses worth of cleaning from the 16 oz bottle. Perhaps doing the one drop per glass and letting it soak in cold water will get me more mileage but I suspect that I will end up experimenting more with the soaking trick but with a scaled down ratio from the 1.5 oz/gallon.

However, after hosting a few wine tasting parties where I had a couple dozen dirty glasses and a few decanters that needed to be clean, the sink trick worked really well. The glasses do come out spotless and streak free with no traces of soap or odor. It may work out more realistically to costing 5-10 cents per glass but that is, for me, an acceptable cost to have perfectly cleaned wine glasses.

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