Tag Archives: Chappellet

Nathan Fay’s Leap of Faith

Over the next several months I will be working on a research project about the stories and wines of the Stags Leap District. In 2019, this Napa Valley region will be celebrating the 30th anniversary of its establishment as an American Viticultural Area. So in between my regular features and reviews, you can expect a fair sprinkling of Stags Leap geekiness.

Stags Leap Fay bottle

My review of the 2011 Stag’s Leap Wine Cellars Fay Vineyard is down below.

Today the wines of the Stags Leap District are part of the robe that drapes Napa Valley in prestige and renown. However, originally that wasn’t the case. As the sleepy valley shook off the dust from decades of Prohibition and ambivalence, this little pocket in the shadow of the Vacas was dismissed as too cold for Cabernet Sauvignon.

While ambitions were growing up-valley in places like Oakville and Rutherford, the Stags Leap District was known for cattle and prunes. It took a single wine, from three-year-old vines, to shake the world into casting its gaze on this three-mile long “valley within a valley.”

But before anyone had reason to give the Stags Leap District a look, Nathan Fay took a leap.

The Origins of Fay Vineyard

A native of Visalia in the San Joaquin Valley, Nathan Fay moved to Napa in 1951. He purchased 205 acres in 1953 that was once part of the Parker homestead dating back to the 1880s. The land included several acres of prune trees that were a popular planting in the valley.

But following World War II, the fortunes of the Napa prune industry was on the decline. As William Heintz noted in his work California’s Napa Valley: One Hundred Sixty Years of Wine Making, Napa prunes were facing stiff competition from large-scale producers in the Sacramento Valley. Not only was the production bigger, but so were the prunes. Their size, Heintz shared, made them look more appealing in supermarket cellophane bags than their less plump Napa cousins.

Photo by Kduck94558. Uploaded to Wikimedia commons under CC-BY-SA-4.0

The Stags Leap Palisades frame the east side of its namesake district and profoundly influences the terroir.

Then Napa’s most lucrative export market for prunes, the United Kingdom, shriveled as cheaper options from Hungary became available. Faced with these prospects, Fay sought the advice of the University of California-Davis. They encouraged him to switch to viticulture.

But the experts at Davis cautioned Fay against planting “warm weather grapes” like Cabernet Sauvignon, noting the chilly maritime winds that funneled up through the Stags Leap District in the late afternoon.

They didn’t take into consideration the influence of the Stags Leap Palisades. Fay had noticed, how during the heat of the day, these hills of volcanic rock would absorb the sun’s warmth. In the evening, after the wind had passed, they would radiate it back to the land. Fay also knew that the famous region of Bordeaux, well known for Cabernet, had its own maritime influences to deal with.

A Hunch and Some Hope

Conversations with the Mondavi brothers of Charles Krug gave Nathan Fay a hunch that there was a market for Cabernet Sauvignon grapes. In 1961, he took the plunge, planting the first sizable acreage of Cabernet south of Oakville. When those 15 acres of vines came of age, the Mondavis were his first customers with Joe Heitz of Heitz Cellars soon following. Then came George Vierra of Vichon, Frances Mahoney of Carneros Creek and others looking to buy Fay grapes.

By 1967, Fay was expanding his plantings, moving from the deep alluvial soils on the west side of his property to the shallow volcanic soils closer to the Palisades. With the help of his friend, Father Tom Turnbull, Fay planted 30 additional acres of Cabernet Sauvignon.

The Wine That Started It All?

Photo by Bob McClenahan. Uploaded to Wikimedia Commons under CC-BY-SA-4.0

Warren Winiarski in 2015, many years after his fateful meeting with Nathan Fay.

While the 1973 Stag’s Leap Wine Cellars gets the glory of winning the Judgement of Paris, in many ways that bottle was the moon reflecting the light of a 1968 Cabernet Sauvignon made by Nathan Fay. It was the pull of this wine, made from Fay’s vines, that changed the gravitation of Warren Winiarski’s career–and perhaps that of the entire Napa Valley.

George Taber describes Winiarski’s 1969 visit with Fay in his book Judgment of Paris: California vs. France and the Historic 1976 Paris Tasting That Revolutionized Wine. Winiarski had finished the first two vintages as the inaugural winemaker of Robert Mondavi Winery and was looking to start his own operation.

He had planted a few acres up on Howell Mountain but found that his Cabernet Sauvignon buds were not taking to their grafts due to insufficient water in the soils. Winiarski was intrigued by irrigation techniques that Nathan Fay was experimenting with on his property. So he went down the Silverado Trail to pay him a visit.

While the two gentlemen discussed farming, Fay took Winiarski to a small building across from his house along Chase Creek where he kept barrels of his homemade wine. While Fay sold most of his grapes, he saved enough to make a few cases each year.

Tasting this young and roughly made wine, Winiarski found the aromatics and texture to be unlike anything else he had tried in Napa. The experience impacted him so dearly that when the land next to Fay’s vineyard, the 50 acre Heid Ranch, went up for sale the following year, Winiarski sold his Howell Mountain property and purchased the site.

Stag’s Leap Wine Cellars and the Fay Vineyard

Photo by Jim G from Silicon Valley, CA, USA. Uploaded to Wikimedia Commons under CC-BY-2.0

Entrance towards the winery and tasting room of Stag’s Leap Wine Cellars.

The wine that beat some of the best of Bordeaux was not made from Fay grapes. The fruit for that 1973 bottling came from the young vines next door where the two sites shared the same deep alluvial soils. Most of the Cabernet buds Winiarski used for the new vineyard were from Fay’s vines with a few from Martha’s Vineyard in Oakville as well.

In 1986, Nathan Fay was diagnosed with Parkinson’s disease. Wanting to scale back, he negotiated a sale for most of his vineyard to Winiarski. By 1990, Stag’s Leap Wine Cellars was producing a vineyard-designated Fay Vineyard Cabernet Sauvignon. Fay passed away in 2001 with Winiarski acquiring the rest of this fabled vineyard from Fay’s heirs in 2002.

In 2007, Winiarski sold Stag’s Leap Wine Cellars and its vineyards to a partnership of Ste. Michelle Wine Estates and the Antinori family. He agreed to stay as a consultant through the 2010 vintage and winemaker Nicki Pruss remained through 2013. That year, Ste. Michelle Wine Estates brought Marcus Notaro down from Col Solare in Washington State to take over the winemaking.

Since 2006, Kirk Grace, the son of legendary Napa cult wine producers Dick and Ann Grace of Grace Family Vineyards, has been the vineyard manager. During his tenure, Fay and Stag’s Leap Vineyard have converted to sustainable viticulture, earning Napa Green certification in 2010.

A Stable of Wines
close up of fay label

Since Winiarski’s retirement, bottles of Stag’s Leap Wine Cellars wines no longer feature his signature above the establishment date.
They do, however, note his 1976 triumph in Paris.

The Fay Vineyard is one of four Cabernet Sauvignon bottlings that Stag’s Leap Wine Cellars produces. Kelli White notes in Napa Valley Then & Now that, along with Cask 23 and S.L.V., Fay is always 100% Cabernet Sauvignon and estate-grown fruit. The entry-level Artemis is made from mostly purchased fruit and will often include Merlot and some Malbec.

Both Fay and S.L.V. will see around 20 months aging in 100% new French oak. The Cask 23, which is a blend from the two vineyards, will have 21 months in 90% new French oak. The Artemis is usually aged for 18 months in a mixture of American and French oak barrels with only about a quarter new. While the winery typically makes these wines every year, the quality of the 2011 vintage led them not to release a Cask 23.

Review of the 2011 Fay Cabernet Sauvignon

Medium intensity. Noticeable pyrazines right off the bat. Green bell pepper that overwhelmingly dominates the bouquet. Tossing it in the decanter for splash aeration allows some tobacco spice to come out, but it’s green uncured tobacco. Fighting through the greenness finally brings up a mix of red cherry, currant and a faint floral note that isn’t very defined.

On the palate, the green bell pepper, unfortunately, carries through but the medium-plus acidity adds more lift to the red fruit flavors. It also highlights the oak spice of cinnamon and allspice. Medium-plus tannins are soft with the velvety texture you associate with a Stags Leap District wine. They balance well with the medium-bodied fruit. Moderate finish still lingers on the green with the uncured tobacco hitting the final note.

The Verdict

Photo by JMK (JohnManuel). Uploaded to Wikimedia commons under CC-BY-2.5

Folks that are less sensitive to pyrazines might not mind this 2011 Fay. But for me, getting past the green bell pepper was a tall order

It would be incredibly unfair to harshly judge the terroir of the Fay Vineyard and winemaking of Stag’s Leap Wine Cellars based on a 2011 wine. While there were some gems from that troublesome vintage (Chappellet, Paradigm, Barnett Vineyards, Corison, Moone-Tsai and Frank Family being a few that I’ve enjoyed), you can’t sugarcoat the challenges of 2011. The cold, wet vintage made ripening a struggle. Come harvest time many wineries had to be aggressive in the vineyard and sorting table to avoid botrytis.

While I applaud Stag’s Leap Wine Cellars for realizing that this vintage didn’t merit producing their $250-300 Cask 23, it’s hard to say that it warranted making a $100-130 Fay Vineyard either. I’m not a fan of dismissing vintages wholesale but 2011 is a year that you have to be careful with.  Great vineyards and winery reputation (or glowing wine reviews) won’t spare you from striking out on expensive bottles.

If you’re going to seek out a Fay Vineyard Cabernet, there is a charm in finding some of the Warren Winiarski vintages from 2009 and earlier. But I would also be optimistic about the more recent releases from the new winemaking team as well. While they might be different in style compared to the Winiarski wines, better quality vintages will be far more likely to deliver pleasure that merits their prices.

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Getting Geeky with Lang & Reed Chenin blanc

This post was inspired by Outwines’ Noelle Harman’s great post on the Loire and South African Chenins made by the husband-wife team of Vincent & Tania Carême. That post and her reviews are well worth a look along with her super geeky and super useful study outline on the Chenin blanc grape (part of a continuing series she does).

With this still being California Wine Month, I’m going to add my advocacy for the overlooked and underappreciated Chenin by highlighting Lang & Reed’s 2015 example from Napa Valley.

The Background

Lang & Reed was founded in 1995 by Tracey & John Skupny. After previous stints at Caymus, Clos Du Val and Niebaum-Coppola, John and his wife Tracey (previously of Spottswoode) wanted to work with their favorite grape varieties from the Loire Valley–Cabernet Franc and Chenin blanc.

Named after their children, Reed & Jerzy Lang, Lang & Reed Wine Company work with fruit primarily from the Anderson Valley of Mendocino and Napa Valley.

The 2015 Chenin blanc is sourced 100% from the cooler Oak Knoll District of the Napa Valley from a vineyard near the Napa River. The grapes were whole cluster pressed with the wine fermented in a combination of stainless steel tanks and French oak barrels. The Chenin was then transferred completely to barrel where it was aged 4 months with weekly batonnage stirring of the lees. Around 185 cases were produced.

The Grape

Jancis Robinson, Julia Harding and José Vouillamoz note in Wine Grapes that the first mention of Chenin blanc, under the synonym Plant d’Anjou, dates back to 1496 in the Loire Valley. Here the wine was grown at Chateau Chenonceau owned by Thomas Bohier. It is believed that Bohier then propogated the variety which eventually took on the name Chenin from Chenonceau.

Photo by Simon Bonaventure. Uploaded to Wikimedia Commons under CC-BY-SA-2.0

Chenin blanc grapes with botrytis growing in Saint Cyr en Bourg in the Anjou-Saumur region of the Loire Valley.

The name “Chenin” itself first appears in François Rabelais’ 1534 work Gargantua. A native of Touraine, Rabelais describes both a Chenin wine and a Vin Pineau with Gros Pineau being a common synonym of Chenin blanc in Touraine for many centuries.

It is possible that the name Chenin came from the monastery of Montchenin in Touraine. Another theory is that the name is derived from the French word chien, meaning dog, and could refer to the affinity of dogs to eat the the grapes off the vine.

Recent DNA analysis has shown a parent-offspring relationship between Savagnin and Chenin blanc with Savagnin being the likely parent. This would make Chenin blanc a half or full sibling of Sauvignon blanc, Petit Manseng, Gros Manseng, Grüner Veltliner, Verdelho, Siegerrebe and the Trousseau varieties.

Through its relationship with Sauvignon blanc, Chenin is then an aunt/uncle of Cabernet Sauvignon.

At some point, Chenin blanc naturally crossed with Gouais blanc (mother vine of Chardonnay) to produce several varieties like Colombard, Meslier-Saint-François and Balzac.

In South Africa, the grape was crossed with Trebbiano Toscano/Ugni blanc to produce Chenel.

Chenin Blanc Today

Photo by 	JPS68. Uploaded to Wikimedia Commons under CC-BY-SA-4.0

Chenin blanc is also grown in the French colony of Réunion off the coast of Madagascar in the Indian Ocean. Here is a harvest of Chenin blanc grapes in the town of Cilaos.

From a high point of 16,594 ha (41,005 acres) of vines in 1958, plantings of Chenin blanc in France have sharply declined over the years to just 9,828 ha (24,286 acres) in 2008–representing around 1.2% of France’s vineyards.

It is mostly found in the Anjou-Touraine region of the Loire Valley where it is used in the sparkling wines of Cremant de Loire and Vouvray. Also in Vouvray it can be used to produce dry to demi-sec still wines while in the AOC of Bonnezeaux, Montlouis and Quarts de Chaume it is used exclusively for late harvest sweet examples that may have some botrytis influence. In Savennières it is used exclusively for minerally dry wines with notable ageability.

Outside of the Loire it can also be found in the Languedoc where it can make up to 40% of the blend for Cremant de Limoux with Mauzac blanc, Chardonnay and Pinot noir.

Chenin blanc has been historically known as “Steen” in South Africa where it has accounted for as much as a third of all white wine produced in the country. By 2008 there were 18,852 ha (46,584 acres) of the vine representing 18.6% of all South African plantings. It is grown throughout South Africa but is more widely found in Paarl, Malmesbury and Olifants River. In recent years the variety has seen a renaissance of high quality production by producers in the Swartland and Stellenbosch.

From an area so blessed to produce Cabernet Sauvignon, the Chappellet Molly’s Cuvee Chenin blanc from Pritchard Hill is jaw-droppingly good.


In California there is 4,790 acres of Chenin blanc planted throughout the state as of 2017–nearly 2/3 of the acreage that was in production in 2010 (7,223 acres). Notable plantings can be found in the Clarksburg AVA in Sacramento, Solano and Yolo counties, Chappellet Vineyard on Pritchard Hill in Napa, Santa Maria Valley, Lodi, Paso Robles, Alexander Valley and Mendocino County.

Like California, Washington State has also seen a notable drop in plantings of Chenin blanc in recent years going from 600 acres in 1993 to just 67 acres by 2017.

The Wine

High intensity nose–yellow peach and white flowers. There is also some honeycomb and fresh straw notes that come out more as the wine warms in the glass.

On the palate the peach notes come through and adds a spiced pear element. There is noticeable texture and weight on the mouthfeel but I would still place the body as just medium. Medium-plus acidity adds a mouthwatering element and a little saline minerality as well. Long finish still carries the fruit but brings back some of the straw notes from the nose.

The Verdict

The 2015 Lang & Reed Chenin blanc from Napa Valley is, hands down, one of the most delicious domestic Chenin blancs that I’ve had the opportunity to try–second only to Chappellet’s example. While not quite Savennières level, at $25-30 it still delivers plenty of complexity that outshines many California Chardonnays and other white wines in that price range.

At nearly 3 years, it is still quite youthful and I can see this wine continuing to give pleasure for at least another 3-4 years.

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Getting Geeky with Tablas Creek Vermentino

Back in January I wrote a post called Wine Clubs Done Right which detailed my discovery of Tablas Creek’s Wine Club program and ultimate decision to join it. As I noted in that post, I don’t join many wineries’ wine clubs because they rarely offer (to me) compelling value and I don’t like being committed to buying quantities of wine that may eventually shift in style due to changing winemakers/ownership, etc.

However, while exploring the Tablas Creek story and all they had to offer I found many compelling reasons to pull the trigger and join. Much to my surprise, the folks at Tablas Creek were actually interested in my tale and offered on their blog some cool behind the scene insights into their own thought processes in how they set up their wine club programs.

You usually don’t see that kind of receptivity and transparency with many wineries but, as I’ve found out in the nearly 8 months since I’ve been a member of Tablas Creek’s wine club, that is just par for the course with them. It’s not marketing or show, these folks are really just wine geeks through and through who clearly love what they are doing and sharing that passion with others.

If you are wine geek yourself, I honestly can’t recommend a more exciting winery to discover.

Beyond their hugely informative blog with harvest and business details, the Tablas Creek website also offers a fantastic vintage chart of their wines that is updated regularly and an encyclopedic listing of grape varieties they farm complete with geeky history, winemaking and viticulture details.

Jancis Robinson’s Wine Grapes is still my holy writ (and I really like Harry Karis’ The Chateauneuf-du-Pape Wine Book chapter on grapes) but when I’m away from my books and want to check up on a Rhone variety there is no better online source than the Tablas Creek site. Plus, the particular winemaking details they cover in the entries is often stuff that you won’t find in many wine books because it comes from their decades of hands-on experience working with these grapes between themselves and the Perrins’ Ch. Beaucastel estate.

Photo taken by self and uploaded to Wikimedia Commons under CC-BY-SA-3.0

Counoise vine outside the tasting room at Tablas Creek.


But enough with the effusive gushing and let’s get down to some hardcore geeking over the 2017 Tablas Creek Vermentino from the Adelaida District of Paso Robles.

The Background

Tablas Creek Vineyards was founded in 1989 as a partnership between the Perrin family of Château de Beaucastel and Robert Haas of Vineyard Brands. As I noted in my 60 Second Review of the 2000 Beaucastel Châteauneuf-du-Pape, the Perrins have been in charge of the legendary Rhone property since 1909.

Robert Haas established Vineyard Brands in 1973 as part of a long wine importing career that began in the 1950s working for his father’s Manhattan retail shop M. Lehmann (which was eventually bought by Sherry Wine and Spirits Co. to become Sherry-Lehmann). After World War II, he was the first American importer to bring Chateau Petrus to the United States. Haas also helped popularize the idea of selling Bordeaux futures to American consumers.

In addition to Beaucastel, Haas represented the importing interests of the Burgundian estates Domaine Ponsot, Henri Gouges, Thibault Liger-Belair, Jean-Marc Boillot, Etienne Sauzet, Mongeard-Mugneret, Domaine de Courcel, Thomas Morey, Vincent & Sophie Morey, Vincent Girardin and Vincent Dauvissat as well as the Champagne houses Salon and Delamotte. Haas would go on to sell Vineyard Brands to the firm’s employees in 1997 with his son, Daniel, managing the company today.

Aaron Romano of Wine Spectator noted that Haas also helped launch Sonoma-Cutrer and promoted on a national stage the prestigious California wines of Chappellet, Joseph Phelps, Hanzell, Kistler and Freemark Abbey. In 1980, he co-found the distribution firm Winebow Group.

Photo by Deb Harkness, Uploaded to Wikimedia commons under CC-BY-2.0

The vineyards of Tablas Creek with some of the rocky limestone soil visible.

The similarity in the maritime climate and limestone soils of the Adelaida District, west of the city of Paso Robles, inspired Haas and the Perrins to purchase 120 acres and establish Tablas Creek. Planting of their estate vineyard began in 1994 and today the winery has 115 acres of vines that are biodynamically farmed–producing around 30,000 cases a year.

Utilizing its close connection to the Chateauneuf estate, Tablas Creek would go on to become an influential figure in the Rhone Ranger movement in the United States. Doing the heavy lifting of getting cuttings from Beaucastel through quarantine and TTB label approval, Tablas Creek would help pioneer in the US numerous varieties like Counoise, Terret noir, Grenache blanc, Picpoul and more. Additionally the high quality “Tablas Creek clones” of Syrah, Grenache and Mourvedre have populated the vineyards of highly acclaimed producers across California, Oregon and Washington.

In the mid-2000s, Robert’s son Jason joined the winery and is the now the general manager as well as the main contributor to Tablas Creek’s award winning blog.

Photo provided by NYPL Digital Gallery. Uploaded to Wikimedia Commons under CC-PD-Mark with an author that died more than 100 years ago.

Vermentino from Giorgio Gallesio’s ampelography catalog published between 1817 and 1839.

In March 2018, Robert Haas passed away at the age of 90 leaving a lasting legacy on the world of wine.

The Grape

The origins and synonyms of Vermentino are hotly debated. Some ampelographers claim that the grape came from Spain via Corsica and Sardinia sometime between the 14th and 17th centuries with modern DNA evidence suggesting that the Vermentino vine of Tuscany, Corsica and Sardinia is the same grape as the Ligurian Pigato and the Piemontese Favorita.

However Ian D’Agata, in his Native Wine Grapes of Italy, notes that these conclusions are vigorously disputed by Italian growers, particularly in Liguria, who point out that different wine is produced by Pigato compared to other Vermentinos. D’Agata, himself, relays that he usually finds Pigato to produce “bigger, fatter wines” that have a creamier texture than most Vermentinos. The name “Pigato” is believed to have been derived from the word pigau in the Ligurian dialect, meaning spotted, and could be a reference to the freckled spots that appear on the berries after veraison.

The absence of Vementino being mentioned in the 1877 Bollettino Ampelografico listing of Sardinian varieties suggest that it could be a more recent grape to the island (though it was later included in the 1887 edition). Today the grape plays a prominent roll in Sardinia’s only DOCG wine–Vermentino di Gallura.

Photo by 	trolvag. Uploaded to Wikimedia Commons under CC-BY-SA-3.0

Vermentino vineyards in Sardinia.


The connection to Favorita seems to be less disputed though Robinson, Julia Harding and José Vouillamoz note in Wine Grapes that historically the grape was believed to have been brought to Piedmont originally as a gift from Ligurian oil merchants. The first documentation of the grape was in the Roero region in 1676 where it was reported to be a “favorite” for consumption as a table grape.

Almost two decades earlier, in the Piemontese province of Alessandria, a grape named “Fermentino” was described growing in vineyards along with Cortese and Nebbiolo with this, perhaps, being the earliest recorded mentioning of Vermentino.

Historically, as Favorita, the grape has a long history of being blended with Nebbiolo as a softening agent to smooth out the later grape’s harsh tannins and acid in a manner not too dissimilar to the use of white grape varieties like Trebbiano and Malvasia being blended with Sangiovese in the historic recipe for Chianti.

While once the primary grape of Roero, in recent decades Favorita has fallen out of favor as Arneis and Chardonnay have gained in popularity.

Photo by Magnetto. Uploaded to Wikimedia Commons under CC-BY-SA-3.0

Rolle/Vermentino grapes growing in southern France.

Outside of Italy and Corsica, Vermentino can also be found in the Languedoc-Roussillon region of southern France where it is known as Rolle. Beyond Europe the grape is grown in the Bekaa Valley of Lebanon and has become one of the fastest growing “alternative grape varieties” in Australia with nearly 300 acres planted in 2016 in areas like Victoria, the Hunter Valley, King Valley, the Barossa and Murray Darling.

While Tablas Creek mostly focuses on Châteauneuf-du-Pape grapes, they were one of the first domestic producers of Vermentino in the United States when they planted the vine in 1993 based upon the recommendation of the Perrin family’s nurseryman who thought the vine would do well in the soils and climate of the Adelaida District. While originally used as a blending component, the winery has been making a varietal Vermentino since the 2002 vintage.

In 2008, there were around 20 acres of the Vermentino planted in California when there was some speculation that the grape could have appeal to Sauvignon blanc drinkers. By 2017 that number had jump to 91 acres as producers like Tablas Creek, Seghesio in the Russian River Valley, Mahoney Vineyards, Fleur Las Brisas and Saddleback in Carneros, Unti Vineyards in the Dry Creek Valley, Gros Ventre Cellars in El Dorado, Brick Barn in Santa Ynez, Twisted Oak in the Sierra Foothills and others began receiving acclaim for their bottlings.

Outside of California, notable plantings of Vermentino can be found in the Applegate Valley of Oregon (Troon Vineyard and Minimus Wines), the Texas High Plains (Duchman Family Winery) and the Monticello AVA of Virginia (Barboursville Vineyards).

In 2017, Tablas Creek produced 1430 cases of Vermentino. While some producers age their Vermentino in neutral oak, Tablas Creek fermented the wine with native yeast and aged it in stainless steel tanks.

The Wine

High intensity nose. Very citrus driven with kiffir lime, pink grapefruit and pummelo–both the zest and the fruit. There is also a tree fruit element that seems a bit peachy but I would put it more in the less sweet yellow peach category than white peach.

Photo by David Adam Kess. Uploaded to Wikimedia Commons under CC-BY-SA-4.0

The mix of citrus and yellow peach notes are very intriguing with this wine.


On the palate, those citrus notes carry through and have an almost pithy element to them. Not bitter at all but it definitely adds weight and texture to the medium body of the wine. The medium-plus acid is mouthwatering and lively but well balanced with the acid highlighting the yellow peach note. The palate also introduces some racy minerality with a very distinctive streak of salinity that lingers long throughout the finish.

The Verdict

The best way I can describe this 2017 Tablas Creek Vermentino is if a New Zealand Sauvignon blanc, a sur lie Muscadet from the Loire and an Italian Pinot grigio had a threesome and produced a baby, this would be it.

This is a fascinatingly unique and character driven wine that combines multiple layers of tropical and tree fruit with acidity, minerality, weight and texture. Well worth its $27 price.

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60 Second Wine Review — Brilliant Mistake Cabernet Sauvignon

A few quick thoughts on the 2014 Brilliant Mistake Cabernet Sauvignon from Napa Valley.

The Geekery

Brilliant Mistake was founded in 2013 by John and Stacy Reinert with Rebekah Wineburg making the inaugural vintage, sourcing Cabernet Sauvignon from vineyards in Rutherford and the Stags Leap District.

With a background that included stints at Tenuta dell’Ornellaia, Staglin, Rudd and Buccella, Wineburg finished the 2013 vintage before returning to Buccella and later moving on to Quintessa. She was succeeded at Brilliant Mistake by Maayan Koschitzky, a protege of Philippe Melka.

An Israeli native, Koschitzky started in the wine industry with Margalit Winery in Galilee before moving to Napa Valley in 2011 to work at Screaming Eagle and then Dalle Valle.

At this year’s Premiere Napa Valley, Brilliant Mistake was one of the top selling lots at the auction joining the likes of Chappellet, Shafer Vineyards and Ovid to help raise more than $4.1 million for charity.

The Wine

Photo by Keith Weller, U.S. Department of Agriculture. Uploaded to Wikimedia Commons under PD-author

Rich dark fruit like plums characterize this Napa Cab.

Medium-plus intensity nose. Very rich dark fruit–black plums, blackberry and noticeable oak spice.

On the palate, those rich dark fruits carry through. However, I was pleasantly surprised at how well balanced the richness was with the medium-plus acidity. The noticeable oak spices of clove, cinnamon and allspice are also present. But the oak is well-balanced with the sweet vanilla playing a supporting role in rounding out the high tannins. Very full bodied and seductive mouthfeel with a long, minute-plus finish that lingers on the juicy black fruits.

The Verdict

This is your classic, hedonistic Napa Cabernet Sauvignon but an exceptionally well made one. It seduces you with the bold, rich dark fruits. But it certainly toes the line with enough acidity and structure to keep it from being sweet and one dimensional.

While it’s drinking absolutely scrumptious now, I’m skeptical at how much better it will get with bottle age over the next 5-10 years.  Compared to its Napa peers, the wine is well priced at $150-175 a bottle. However, I can see this wine eclipsing the $200 mark soon enough.

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60 Second Wine Review — 2004 Opus One

A few quick thoughts on the 2004 Opus One from Napa Valley.

The Geekery

Opus One was founded in 1979 as a joint partnership between Robert Mondavi and Baron Philippe de Rothschild of Ch. Mouton-Rothschild.

In his 1989 book, California’s Great Cabernets James Laube describes Opus as one of the “First Growths” in California back when they were making around 11,000 cases a year.

The 2004 Opus One is a blend of 86% Cabernet Sauvignon, 7% Merlot, 4% Petit Verdot, 2% Cabernet Franc and 1% Malbec with around 22,000 cases made.

The Wine

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

Simple black currant fruit characterize this wine.

Medium intensity nose. A mix of dark fruits that aren’t very defined, noticeable oak spice but also some tertiary tobacco notes.

On the palate those dark fruits become slightly more defined as black currants and bring an herbal element with them. Medium-plus acidity adds freshness and balances well with the velvety soft medium-plus tannins. The mouthfeel is the best part of the wine by far. The mix of oak and tobacco spice are still present and last thru the moderate length finish.

The Verdict

This was the third time I’ve had Opus after tasting the 2009 at an event and 2011 at the winery. I was very underwhelmed with both but have been told repeatedly by wine folks that “Opus needs time” and that it’s unfair to judge them with less than 10 years of bottle age. After trying an Opus now with more than 13 years of bottle age, I have to wonder what follows the old proverb after “Fool me thrice…”.

Especially at the $300+ price point (with the 2004 now around $450 a bottle), I can name dozens of Bordeaux wines at or below that level that deliver way more value and pleasure. From Napa, there are bottles from Chappellet, Groth, Bevan, Frank Family, Moone-Tsai, Diamond Creek, Blankiet, Dominus and more that I would be happily content with having 2-3 bottles of for the price of one Opus.

It’s not a horrible wine but it is distinctly one that you are paying more for the name than anything else and, frankly, I’m done paying.

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Why I Don’t Use Scores


My 60 Second Wine Reviews are a regular feature that give me a chance to geek out about various wines. But while I deliver a “Verdict” at the end of each review, I also leave a glaring omission.

I don’t give a numerical score.

It’s not that I’m morally opposed to using the 100 point scale popularized by Robert Parker and Wine Spectator or the 20 point scale favored by Jancis Robinson and UC-Davis. In fact, I regularly look at scores by those publications and use them as tools in researching wines.

But I think they’re useless for me to give out.

A 7 Point Scale

When I first started using CellarTracker, I got into the habit of rating wines numerically but soon discovered a disturbing trend. While in theory I had 100 points to divvy out, in truth, I was really only working on a scale of 87-94.

If the wine was well made but not my style, 90-91 points. If it had some issues then 87-89. For wines I really liked it was 92-93. If it blew me away then a 94.

For some reason I just couldn’t rate anything above 94 because I felt like there was always the potential for something else to come along to raise the bar—even though I’ve enjoyed some amazing wines over the years.

The 1996 Chateau Margaux? 94 points.
The 2010 Angelus? 94 points.
The 2005 Quilceda Creek? 94 points.
The 2012 Chappellet Pritchard Hill? 94 points.
The 1970 Taylor Vintage Port? 94 points.
The 1996 Champagne Salon? 94 points.

This is not a slight on any of those wines and they all deserved the much higher scores they got from professional critics. But for me, even though I richly enjoyed them and felt that I got more than my money’s worth with each, there was still that mental and emotional barrier that didn’t want to go higher than 94 points.

Painting by EGrützner. Sourced from Ketterer Kunst Auktion: 402, 14.05.2013, lot 699. Uploaded to Wikimedia Commons under CC-PD-Mark

Trust me, I’m a professional drinker.


It’s silly but isn’t trying to quantify numerically all the nuances of wine a fool’s errand anyways?

And truthfully when it comes playing the fool (and doing it well), we can’t all be a Falstaff, Stanczyk, Claus Narr or James Suckling.

I Rate With My Wallet

And I believe that most wine drinkers do the same.

While we might sometimes indulge our inner Robert Parkers with scoring, I would wager that most of the time when we evaluate a wine, we judge it on if we got enough pleasure to merit the cost of what we paid. It’s human nature to expect more from a $100 bottle of wine than a $10 bottle and that is the approach I take with each wine I taste.

I view the cost of each bottle as a potential investment in pleasure and I seek a solid return on my investment.

94 points but well worth splurging on to try at least once in your life.


And it is my investment as my wife and I personally buy more than 90% of the wines (and whiskeys) that I review on this blog whether it be the 2006 Petrus, 20 year Pappy Van Winkle, Taittinger Champagne Comtes de Champagne Rosé or the Groth, Pegau CdP, etc. A few times even at restaurant mark ups!

Now some wines like the 2007 Poisot Romanée-Saint-Vivant and the wines featured in my Walla Walla Musings post, I do get to taste at tastings open to industry/media and I often get my tasting fees waived at wineries for being in the industry–but with each wine I always default back to the question of “Would I pay $$ to purchase this wine?”

If I’m tasting it blind and I don’t know the cost, I ascribe a price point that I feel would be good value if I was buying the wine.

But unlike Robert Parker, Jancis Robinson, James Suckling and the like, I’m not trying to be a professional wine critic or consumer advocate. I’m just a geek who likes to drink.

I rate wines on my personal scale of if I think they’re worth spending money on because ultimately that’s what I’m interested in–do I want to buy this wine (again)? Just as other folks have their own personal tastes, people also have their own personal scale of value.

That’s perfectly fine and, frankly, is the reason why I put the “Verdict” section at the very bottom of each review. My opinion is just my opinion and, besides, it’s really the “Geekery” section where you’ll find the good stuff anyways.

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60 Second Wine Review — Titus Napa Cabernet Sauvignon

A few quick thoughts on the 2010 Titus Vineyards Napa Valley Cabernet Sauvignon.

The Geekery

Titus Vineyards is a family owned winery located in St. Helena that was founded in 1968 by Lee & Ruth Titus and is ran today by their sons Phillip and Eric.

Early in their history, the Titus family sold their grapes to other Napa Valley wineries, most notably Charles Krug, but in 1990 they started commercial wine production from their own grapes with Phillip as winemaker.

Phillip cut his teeth working at Quail Ridge before joining Chappellet winery on Pritchard Hill in 1981. There he served as an assistant to legendary winemaker Cathy Corison. Eventually Phillip left Chappellet for stints at Stratford and Cartlidge & Brown before returning in 1990 to be head winemaker–joining an esteemed lineage that includes not only Corison but also Phillip Togni and Tony Soter.

Today, Phillip does the winemaking for both Chappellet and their second label, Sonoma Loeb, and his family’s Titus wines.

The 2010 Titus Cabernet Sauvignon was sourced from the family’s estate vineyard in St. Helena and the Ehlers Lane Vineyard located just a few miles north. Around 2370 cases were made.

The Wine

Medium-plus intensity. Rich dark fruit (cassis, blackbery) mixed with tobacco and a little Christmas fruitcake spice.

On the palate the dark fruit carries through. Surprising with how rich it is for a 7+ year Cab. The medium-plus acidity is still fresh with the medium-plus tannins having a velvety texture to them at this point. The spice notes linger on the 30+ second finish.

By Dwight Sipler from Stow, MA, USA - BlackberriesUploaded by Jacopo Werther, CC BY 2.0, on Wikimedia Commons

The blackberry notes on this wine are rich but very fresh.

The Verdict

I’m usually very skeptical of how well high alcohol Cabs age but I would have never guessed this one was a 2010 at 14.9% ABV.

The acidity and freshness, coupled with the seamless elegance balances the full-bodied weight of the ripe fruit very well. In a blind tasting, I would have pegged this as something that was 4 years old at max.

At around $50-55, this is a scrumptious Napa Cab that is punching well above it weight.

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Beaver State Bubbly

I’m a bit of a bubble fiend. I love drinking sparkling wine. I love talking about it.

Easily at least half of the wine reviews I post here are about bubbles and when I get new sparkling related wine books like Bursting Bubbles, I eagerly devour them.

Living in the Pacific Northwest, I’ve watched with excitement the growth of the Oregon sparkling wine industry that Forbes.com contributor Joseph V. Micallef highlighted in a recent post.

The founding father of Oregon Bubbles is Rollin Soles who started Argyle Winery in Dundee in 1987. His venture had a lot of all-star firepower backing it with Australian winemaking legend Brian Croser (the 2004 Decanter Man of the Year) and Christian Bizot, then owner of the Champagne House Bollinger.

In 2001, Argyle became part of Lion Nathan corporation with their US branch spinning off in 2012 to become Distinguished Vineyards. Now Argyle is part of a portfolio of brands that includes MacRostie, Wither Hills and The Counselor. In 2013, Soles stepped away from the winery to focus on his brand ROCO that he founded with his wife, Corby Stonebraker-Soles.

While I’ve enjoyed Argyle since Soles left, I must confess that I haven’t been as wowed by the winery’s offerings in recent years. Part of it could be the increase in competition as wine shops have been bringing in more sub $25 Crémants from Alsace, Burgundy and the Loire that way over deliver on value. While years ago, Argyle’s basic brut at $20 stood out from the pack, now it is just middle of the road with even sparkling wines from New Mexico like Gruet and Jacqueline Leonne delivering delicious value in the under $15 category. Still, the 1998 Argyle Extended Triage remains one of my all time favorite wines.

But times change and winemakers move on, which is why I was very excited to try Soles’ new ‘RMS’ sparkling wine project at The Herbfarm’s holiday dinner series “The Holly & The Ivy”. While it didn’t reach the level of that 98 Extended Triage, the 2014 RMS Brut did remind me of all the things I missed about Argyle.

Not a bad way to start off a 9 course meal.


Around 66% Pinot noir with the remainder Chardonnay, the wine had high intensity aromatics of spiced pear wrapped in a toasty pastry crust. Those notes carried through to a creamy but powerful mouthfeel not that dissimilar to Charles Heidsieck. It also reminded me of Pol Roger where the weighty flavors are balanced by fresh citrus notes and racy minerality that give lift to the wine. An incredibly well-made sparkler that would probably continue to age even in the bottle under cork. It is certainly well worth the $65 winery price.

What Makes Oregon Bubbles Special?

In his Forbes post, Micallef quotes Tony Soter on how the “sweet spot” of Oregon’s cool-but-not-too-cool climate gives its an advantage over both warmer California and cooler Champagne.

“[In Oregon you have] … a generosity of fruit that is expressive of the grape varieties (Pinot Noir and Chardonnay) reaching a high level of maturity while still maintaining an admirable level of acidity, finesse and elegance critical to sparkling wine. [While] … in California, the weather is too warm, forcing a premature picking to minimize excessive alcohol at the expense of the nuance and delicacy of fully developed grapes.” — Tony Soter, as quoted on Forbes.com January 19th, 2018

Far from being an “Oregon-homer”, Soter’s opinion on the differences between Oregon and California’s terroir is backed by his 30 plus years of experience working at some of the best names in California wine like Chappellet, Araujo, Shafer, Spottswoode and Dalle Valle.

The stats on Oregon’s favorable “goldilocks position” also bares out according to Hugh Johnson and Jancis Robinson’s Wine Atlas. While Champagne sits along the 49th parallel and averages a daily growing season temperature of 58.4°F, Napa Valley (home of Schramsberg, Domaine Chandon, Mumm Napa, etc) sits on the 38th parallel averaging growing season temperatures of 66.8°F. The Willamette Valley is nestled right in the middle of that on the 45th parallel with average growing season temps of 60.6°F.

Photo by Hahn Family Wines. Released on Wikimedia Commons via Flickr under CC BY 2.0

In addition to losing acidity, if you wait too long to harvest your grapes in warm climates you risk “baking out” the more delicate and complex flavors. This produces over ripe and dried fruit notes that the French call ‘sur maturité’. For many California sparkling wine producers, its a Catch-22.

Harvests in California for sparkling wine regularly taking place in early August while in Oregon it doesn’t start till September. In Champagne, which wine authors like Robert Walters in Bursting Bubbles claim often harvest too early and too unripe, harvest typically begins late August and early September. Many high quality grower producers in Champagne harvest later into September.

The timing of harvest is key because you want ample acidity for sparkling wine production which you can risk losing if the grapes hang too long on the vine. But at the same time unripe grapes can give bland and uninteresting flavors. Tom Stevenson and Essi Avellan note in their Christie’s World Encyclopedia of Champagne & Sparkling Wine that having ripe grapes is absolutely essential for high quality sparkling wine.

Photo by Gary Halvorson, Oregon State Archives. Released on Wikimedia Commons under Oregon Historical County Records Guide public use

In the Willamette Valley, daytime highs in July in the low 80s (°F) can drop to the low 50s (°F) at night.

Like Washington State, Oregon also benefits from having drastic diurnal temperature variations during the growing season where temperatures can drop at night 30-40 degrees from day time highs, letting the vine literally “chill out” and retain fresh acidity.

This extends the growing season, allowing the grapes to hang longer on the vine, developing riper flavors while still maintaining that vital acidity.

Oregon Sparkling Wine Producers to Seek Out

Micallef notes that there is around 40 producers making sparkling wine in Oregon. While most of the production is small and limited to sales at the winery’s tasting room or wine club, there are some producers with ambitious aims.

One that is mentioned in the Forbes article is Radiant Sparkling Wine Company that was founded in McMinnville by Andrew Davis, a protege of Rollin Soles. After 8 years at Argyle, Davis founded his company to serve essentially as a mobile méthode champenoise facility, traveling to wineries with his sparkling wine equipment and technical know-how to help winemakers turn their base wines into bubbles.

Among the wineries that Davis has worked with includes Adelsheim, Anne Amie, Brooks, Ponzi, Raptor Ridge, Sokol Blosser, Stoller, Trisaetum and Willamette Valley Vineyards. In 2017, Davis helped create over 20,000 cases of Oregon sparkling wine to add to the 25,000 cases that Argyle produces yearly.

The Stoller rose sparkler more than held its own in a line-up of impressive bubbles.

One of these wines that I’ve recently had the opportunity to try was the Stoller 2014 Legacy LaRue’s Brut Rosé. The 25% Chardonnay and 75% Pinot noir base saw 10 months aging in neutral French oak before bottling and secondary fermentation. The wine spent 2 years on the lees prior to disgorgement with around 275 cases produced.

The LaRue rosé had a beautiful medium plus intensity nose of fresh cherry and strawberries. But what most intrigued me was the tinge of citrus blood orange that framed the red fruit notes. On the palate, the wine added another depth of flavor with some spicy and mineral notes.

I had this wine only about a couple weeks after I had the Louis Roederer 2011 Brut Rosé that I described in my post Cristal Clarity. We had another bottle of the Roederer rose opened with the Stoller and it was quite impressive how the Stoller showed in comparison. While it was more on the delicate and minerally side versus the fruitier Roederer, the Stoller clearly won out with much more vivid aromatics and longer finish that didn’t fade as fast as the Roederer. Considering that the Stoller LaRue is $65 while the Roederer is around $70 and you have some substantial value.

For a relatively young sparkling wine industry that just reached 30 years, the future looks exciting for wine geeks wanting to explore Oregon bubbles.

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