Jason Haas of Tablas Creek recently posted a poll asking if people were ready to go back to tasting rooms. While the plurality was raring to go, the majority of respondents to his question were a bit more reserved.

I’m interested, with tasting rooms starting to reopen, are you ready to go out wine tasting? If you choose yes but only under certain tasting room conditions, please share what those are.

— Jason Haas (@jasonchaas) June 4, 2020

A small sample size, but what’s notable is that Haas was polling highly engaged wine lovers–the kind of folks who would actively follow the personal Twitter account of a winery owner. So if over 60% of people who are probably pretty passionate and geeky about wine are still a little iffy about rushing out to tasting rooms, how do you think everyone else feels?

I know how I feel, and it’s not the best news for wineries.

Like the rest of Haas’ respondents, I’m certainly in the highly engaged and passionate wine lover category. I adore traveling with some of the hardest parts of this pandemic for me being the cancellations of wine trips and events that I had planned for the year. Yes, I fully realize that this is a position of immense privilege. I know that many others have suffered and lost so much more than just missing out on wine tastings.

But my point is is that I should be part of that group that can’t wait for tasting rooms to reopen. Yet looking at Haas’ question, my instinct was to click “Not for a while.”

Doesn’t this image just scream “Hey, let’s go visit some wineries!”?

My reasoning parallels my sentiments about shopping for wine. For me, wine is a source of joy and pleasure, so I want all my experiences with wine to reflect that. But while I love wine, I don’t need it.

Likewise, while I love visiting wineries and wine country, it’s never something that I absolutely need to do. Especially if the thought of doing so right now makes me wince.

Looking over all the different guidelines on opening tasting rooms from California, Oregon and Virginia is disheartening. There are so many hoops for wineries to jump through and, while they all have the best of intentions, none of them make me feel any better about visiting wineries.

Sure, these guidelines will undoubtedly keep the employees and me safe. I certainly appreciate that.

But they’re also going to add a lot more stress, rather than joy, to the experience.

Reading those guidelines, and even the well-meaning communications from wineries, has me picturing a tasting room visit going like this:

1.) Sitting in the parking lot waiting for my appointment because I’m always compulsively early.

But I can’t mill around the tasting room killing time like I usually do. And then being rushed at the end of the appointment to accommodate the much-needed sanitation and cleaning.

2.) Being greeted with smiling (?) tasting room staff in masks while also wearing my own mask.

Yes, I know it absolutely has to be this way for now, but that’s still such a glaring reminder that things are not normal. No matter how hard we try, it’s not easy to be happy and cheerful in a pandemic mask. You wear them out of solemn duty and necessity to protect yourself and others. And of all the mindsets to have when tasting wine and visiting wineries, solemn is certainly not at the top of anyone’s list.

3.) Receiving a laundry list of instructions–likely emailed before the tasting but also repeated in person as protocol–detailing precisely what we can and cannot do, where we can and cannot go.

Again, I understand why it has to be this way, but that doesn’t distract from the stress and fear of doing something wrong. Which is also not a stellar mindset to have when you’re supposed to be relaxing and doing something pleasurable.

4.) But, overall, having very limited interaction with the staff.

I know that this is for their safety as well as mine. But that interaction is so vital. It goes beyond just asking questions or getting tech notes on the wine. Tasting room staff are the face of a brand and reflects a winery’s personality and vibe. Wine is a social product–made and consumed by people. Losing that personal connection always diminishes the experience.

5.) Being acutely aware of the 6 ft+ spacing in all things–going to our tasting table, to the bathroom, to purchase bottles, etc.

This is a stress of everyday life now. While I have to tolerate it to get food essentials at the grocery store, going wine tasting is not essential. If it feels like a chore or ordeal, why do it?

That’s the ultimate question — if visiting tasting rooms feels more like an ordeal than a source of joy, why do it?

I do miss wine tastings terribly but…

Or at least, why go now? Why not wait until things eventually (hopefully?) settle with a vaccine and get back to at least semi-normalcy?

Of course, I want to support the wine industry–just like I want to support restaurants as well. I know that many small businesses are struggling and can’t wait for however many months it will take for things to actually settle. I get that.

I will still donate to relief charities, tip generously to delivery drivers and order wine and meals online. But I’m not going to spend my free time and money on joyless endeavors. And I seriously doubt that I’m alone in these sentiments.

Sure, there are going to be folks who are chomping at the bit to get back visiting wineries. But it remains to be seen how those folks feel after actually going through these “COVID experiences” and if they’ll return. They very well could end up joining the ranks of “Let’s wait and see” like the rest of us.

What can wineries do?

Remember those carefree days when wayward black chickens were the worries of wine tastings?

I know this is an incredibly tough spot for wineries. There are no easy answers. But what I would recommend for wineries to keep in mind is that coaxing us back to the tasting room is going to take more than just reassurances about safety. That is undoubtedly important, but just as vital is the reassurance of joy–that this experience is going to be fun and not an ordeal.

While you won’t be able to recapture everything from what it was before, more than anything, an escape to wine country truly needs to feel like an escape. And, perhaps, with a little creativity, wineries may be able to come up with something even better.

Below are some things that would certainly make visiting a tasting room more appealing to me. I know that for many wineries, a lot of these ideas won’t be feasible. But, hopefully, they at least encourage some brainstorming.

And if you’re a winery already doing stuff like this, please let me know! Despite my reservations above, my heart still longs for a return to wine country. I’m also sure my readers would love to know what options they have.

My Ideal Covid Tasting Room Experience

1.) A waiting area that is not my car or out in the parking lot.

It could be a room with interesting art or things relating to the winery’s history. Even better is something outside, out in the vineyard. Just make it clearly designated and well known that here is where we are welcomed to wait (and relax!) till our appointment time. And speaking of vineyards…

2.) Patio tastings are nice, but more private tastings out in the vineyards are ideal.

It doesn’t necessarily have to be that fancy of a set-up. But for wineries with the space and means, I can definitely see many going down this path.

Just get me away from having to stress about the 6 feet thing with other guests and staff. Being greeted by one masked staff member who takes me to a set up in the vines would be much better. Out of sight, out of mind. Plus, it is even more of an enhanced experience that truly feels special and exciting.

I understand that these kinds of more intimate, isolated tastings will likely cost more. But if what’s promised is more compelling than the alternative, it’s worth paying.

3.) Give me some social interaction–even if it’s via an iPad.

This is going to be the most difficult because of safety concerns and regulations. But at least we have the tools to help soften the blow and sterility. As I’ve mentioned numerous times, everyone is getting more comfortable using digital platforms. Take advantage of that.

In my ideal covid tasting up in the vines, I see that masked staff member taking us to a set-up with pre-poured wines and an iPad. While enjoying the beauty, sights, sounds and smells all around us, we can tap on the iPad and be greeted by a truly smiling, unmasked face back in the tasting room. A real person, someone with a name and personality that we could interact with.

They could tell us a little about the wines and winery. Maybe even let us get up from our setting with the iPad and stroll along a delineated path in the vineyard as the staff guides us. Yeah, it’s basically a virtual wine tasting. But it’s going to be one of the least sucky virtual tastings ever because we’re actually out in the vines experiencing something genuinely unique and exciting.

That is something that stirs joy and gets the heart fluttering again at the thought of visiting tasting rooms.

That is worth putting on a mask and going to wine country.

The post Re-opening Winery Tasting Rooms — What would bring me back? appeared first on SpitBucket.

For comparison, I weighed a FULL bottle of Champagne as well. You expect that to be thick and heavy to hold the pressure.
It was 1595 grams, meaning that this empty rosé bottle (892 g) weighed more than HALF a full bottle of Champagne.

Oh, don’t get me wrong. It was absolutely lovely. Superb even.

The 2018 Flor de Muga from Rioja checked off so many of my yummy boxes. High-intensity aromatics of strawberries, citrus peel and peaches. Crackling acidity and freshness with a little bit of creamy texture coming from the oak. Long minerally finish that introduces some cinnamon spice to add complexity. Scrumptious to the last drop.

But every time I refilled my glass, enthusiasm for buying this rosé diminished. Because regardless of how much pleasure it was giving me, I couldn’t get past how obnoxiously heavy the bottle was.

It was ridiculous. Holding the empty Muga bottle in my hand, I was startled with how similar the weight felt compared to the bottle of Bodegas Tradición Amontillado I had just opened that was mostly still full. While I bought this bottle online, the next time I see this wonderful and exceptionally well-made rosé available for purchase, it’s going to get a big ole “Nope” from me.

Why?

Because there are TONS of wonderful and exceptionally well-made rosés out there that I can buy instead–including many that I have yet to discover. There’s no monopoly, anywhere, from any region or winery for quality wine. Like every other consumer, I have near limitless options to spend my money. Making good wine alone doesn’t cut it.

And, frankly, life’s too short to waste time with obnoxious fat ass bottles.

As part of a Millennial generation that has been telling brands for years that we want more sustainable, less wasteful packaging, seeing wineries still cling to these ridiculous heavy bottles sends the message that they’re not serious about sustainability. I don’t care what platitudes of stewardship you put on your website if I’m holding the contradiction right in my hands.

But this isn’t just a Millennial thing.

Folks like Jancis Robinson have been speaking about the foolishness of Naughty Heavy Bottles (NHBs) for years. Thankfully, savvy wineries have been responding. Many are finding that not only can they save a substantial amount of money by being more environmentally conscience, it’s what many of their customers want.

Jason Haas of Tablas Creek noted his surprise at this revelation when he looked back on his winery’s journey towards greener bottles.

But before we made our bottle change, we reached out to our fans on Facebook, Twitter, and this blog asking for what they looked for in a wine bottle. I was expecting a mix of people in favor of the solidity and feel of the heavier bottles and those who wanted the greener environmental footprint of the lighter bottles. And there were a few of each of those. But the overwhelming majority of the responses focused on utility: people wanted bottles that they could lift and store comfortably, and larger bottles don’t fit in many pre-made wine racks. The hostility toward the larger bottles was eye-opening.

— Jason Haas “A lighter wine bottle revisited, 10 years and 1,370,000 pounds of glass later”, July 29, 2019

But wait, Amber. What about all those marketing and psychology studies saying that people respond positivity to heavy bottles?

They’ve all got merit. I’m not going to dispute that. There are certainly plenty of case studies out there to back them up. But besides invoking the wisdom of Bob Dylan about times a-changin’, I want to cast light on something that those case studies don’t consider.

The success of the “Heavy Bottle=Better, more premium wine” strategy is wholly dependent on ignorance. It’s a tent propped up with two poles.

Ignorance of what makes a wine truly high quality and premium.
Ignorance of the huge carbon footprint and environmental debt of transporting heavy glass bottles.

Another thing to consider–a flimsy tent is easy to set up. Other, even cheaper, brands can adopt thicker bottles–negating your “competitive” advantage.

Go back to Haas’ Tablas Creek blog.

Note that it was his loyal (i.e., repeat) customers who were telling him so overwhelmingly how much they hated the heavy bottles. These customers are less likely to be fooled on the sales floor by a heavy bottle because they’ve found plenty of premium wines, like Tablas Creek, that aren’t in those kinds of bottles. The light bulb has “clicked” for them so that pillar of ignorance loses its support.

However, losing that second pillar of ignorance is what’s really going to sink heavy bottles.

With all the talk about sustainability these days, would you really want to place a wager on your customers staying ignorant about wine’s carbon footprint? Or that the vast majority of a winery’s carbon costs come from the packaging and transport of glass bottles?

While glass is 100% recyclable, it does have its share of problems.

Sure, we can talk about cans, pouches and other alternative packages, but I’m not going there today. Instead, I just want wineries to start reading the writing that’s on the wall and the messaging that their customers (both current and future) are getting.

Every day, we see more companies reducing packaging waste. Coca Cola has been making their bottles lighter. The beer and cider industry have adopted “lightweighting”.

And in the wine industry, numerous forward-thinking wineries like Jackson Family Estates, Tablas Creek, Torres and more have long ago shown that, for them, sustainability isn’t a platitude. While they might not aggressively market their lighter bottles as a competitive distinction, there’s going to be wineries that will.

While it’s not just a “Millennial Thing,” it certainly is important to us.

Lots of ink has been wrung worrying about Millennials and Gen Z consumers. The hot question is always when are we going to come around and start adopting wine like previous generations. There is some truth to the optimism that all that my cohorts need is time. However, wineries need to be thinking now about the messaging that they’re sending to these consumers.

Because, yeah, your wine may be great. But so are numerous other wines that similarly want a piece of our wallets. If we have the choice between a wine that speaks to our values and one that doesn’t (or is even hypocritical about it), you know which one has the advantage.

Ignorance may be bliss, but it’s not something I would wager on.

The post Dead Weight — Are heavy wine bottles a good idea? appeared first on SpitBucket.

A short thread on customer expectations and wine shipping. 12 years ago, we surveyed wine club members who had canceled in recent years to learn more about why. One response we got repeatedly was that people expected free or very cheap shipping. https://t.co/JwhKebLKdb 1/

— Jason Haas (@jasonchaas) February 21, 2020

He very justifiably blames Amazon for creating this quagmire. It’s a sentiment that I’m sure most e-commerce businesses would agree with. One recent study from the National Retail Federation found that 75% of respondents in the US expected free shipping–including 88% of Boomers.

And as retailers like Wine.com and Total Wine & More roll out their own free shipping programs, it won’t be only Amazon shaping wine consumers’ expectations.

As I noted in my retweet of Haas’ thread, this has me conflicted. I know that shipping wine is expensive and complicated. There are so many things that wineries and retailers have to consider which businesses shipping books and bed spreads don’t deal with.

But when I take off my “wine biz” glasses and look at how I act as a consumer, I know that I’ve been Amazon’d.

On second thought….maybe not.

That should make wineries nervous. Because, usually, the answer is going to be “No. I don’t need this wine.”

Up until that point, I was fully onboard spending money and just rolling along with the sale. However, as soon as I was given a reason to pause and wonder if the wines are really worth it, the train derailed.

It’s not because I felt angry or offended that a winery was charging delivery fees–again, I completely understand the business behind it. But what wineries need to understand themselves, is that consumers have so many other choices–not just of different wines and wineries but also of other beverages.

There’s never a situation where we absolutely have to buy your wines. Our lives are not going to be incomplete and joyless without it. In that sense, buying wine (especially online) is always going to be a bit of an impulse purchase. A fleeting fancy carried by a moment of intrigue.

The last thing a winery wants to do is kill that momentum.

Now if I feel this way as a consumer who is reasonably knowledgeable and sympathetic about the tough market wineries face, think about the average consumer who doesn’t know the business. It becomes easy to see why they would expect free delivery or fees far less than the $25-35 that someone like me is comfortable with.

Likewise, it shouldn’t be a shock when e-commerce studies show that upwards of 50% of online baskets are abandoned on the delivery page. While I sincerely hope that cart abandonment numbers are better for wineries, I’m sure even a 30% rate of abandonment cuts deeply into a winery’s sales.

So how much should wineries subsidize shipping?

I don’t think there’s an easy answer to that question. Every winery is going to have its own numbers to crunch. But there’s always going to be a delta between what it costs to ship and how much consumers are willing to pay–and that gap is only going to get larger.

Therefore, I would encourage wineries to add a few more numbers to crunch.

1.) How much are you spending on new customer acquisitions?

So many of my abandoned carts were at wineries that I never tried before. I would come across an article or hear a recommendation that piqued my interest. I’d go check out the website, find other wines that intrigued me and start nibbling the hook. But the difference between reeling in a new customer or having the line break often comes down to how easy it is to get your wines. It doesn’t matter how good the wine is if crappy websites, poor user experience and, yes, delivery fees means that the consumer never tries it. It’s not only a lost sale but also a lost relationship.

Remember, there is always other wine and wineries out there casting their lines. Someone else is going to reel in that customer if you don’t.

2.) How much do you spend to break into a new market?

Many DtC sales are from consumers who can’t find your wine locally. If they’re not going to buy from you directly because of delivery fees, then how much do you need to invest in establishing a presence in their market? This is a big question for West Coast wineries who are looking at the East Coast–which is often the most expensive region to ship to.

Of course, thanks to the asinine three-tier system, even shipping into new markets usually requires licensing, fees and significant investment on top of shipping costs. More numbers to crunch.

3.) But even for the markets that you’re already in, what is the margin difference between a consumer buying 1-2 bottles of your wine retail versus 6-12 online?

Oh I’m definitely going to spend way more than I intended here.

This is one part of the “Amazon Effect” that actually benefits wineries. We’re all really suckers when it comes to free shipping and will spend more to get it.

And I fully admit that I’m one of those suckers. If a website gives me a spending target to get free shipping, I’m usually going to exceed it. Even though I know it’s a placebo and I’m still indirectly paying for shipping, it feels easier to justify the money. Instead of paying an “extra fee”, I’m getting an extra product, so I’m happy.

With wine, a flat rate delivery-fee always encourages me to buy more because I figure if I’m in for a penny, I’m in for a pound. And, hey, if someone else is going to carry the heavy wine bottles to my door, then I might as well buy two cases instead of one!

But if I’m at a wine shop, I’m buying far less. Plus, I’m filling up my basket with other wineries’ wines as well–giving you even less of my wallet.

So can wineries win the delivery cost battle?

In short, no. Consumer expectations for free and cheap delivery are only going to continue to grow stronger. Yes, it’s easy to blame Amazon. But, ultimately, it’s always going to be consumers writing the rules with their wallets.

And while your tactics might need to change, the battle for consumers’ wallets can certainly still be won.

The post Wine Delivery & Shipping Costs — Is This a Battle that Wineries Can Win? appeared first on SpitBucket.

I’ve been a canned wine skeptic for a while. But my skepticism has faded quite a bit in the almost three years since I wrote that post.

One reason for that is the data showing that consumers are adopting canned wines to the tune of $45 million in sales (June 2017-June 2018). That quickly jumped to $69 million by the end of 2018 with more than 739,000 cases of canned wines sold in the US.

But the biggest eye-opener for me was when I started noticing my elderly (70 year-plus) consumers buying canned wines.

Wait…what?

My favorite was the lady who bought a bunch of these cans for her after church treat because the colors just made her feel cheerful.

All the hype and marketing reports attribute the canned wine boom to Millennials. It’s fun! It’s convenient! You can take cans backpacking and to concert festivals! This is the feedback that we’re getting from the focus groups.

Now, I sold a lot of canned wines to Millenials back in my retail days. No doubt. There is smoke to that fire.

But seeing my elderly customers adopting canned wines caught me off-guard. This is a demographic that is notoriously reluctant to embrace novelty and change.

So I did what anyone should do when you have real live customers standing in front of you on the sales floor.

I talked to them.

And I found out that their reasons for buying canned wine were pretty darn practical.

Some of my customers were buying them because cans were easier for them to open with a beer key than cork or screwtop. Another customer who regularly bought boxed wines told me that the 3 and 5L boxes were getting a little heavy for her to take up the stairs into her house. So she keeps a cooler in her car now with a few cans of wine and carries them up in her purse a couple at a time.

But the most common refrain when I asked these consumers why they were buying cans was that they simply liked the portion size and not worrying about waste. They found the standard 375ml to be perfect for a couple of glasses. One gentleman described it as his lunch-dinner combo. He’d open a can at lunch for a glass and then finish it off with his supper.

No waste. No worries about leftovers that might not taste as good the next day. And he doesn’t have to listen to his wife yelling at him for getting snockered.

Hearing these real-world perspectives made me realize that underneath all the smoke and hype about canned wines were some serious embers burning. Yeah, novelty and fun can get a fad flowing, but what makes something become a category are these practical considerations that criss-cross demographics.

That’s what wineries need to pay attention to.

The practical considerations that drive sales trends.

Will 2020 herald the new Roaring 20s?

While I’m not really convinced that we’re seeing the dawn of Neo-Prohibition in the US, I do fully buy-in that we’re in the midst of a “moderation movement.”

People are drinking less (but hopefully better) and they are paying attention to calories and serving sizes. Again, this is a movement that is being mostly attributed to Millennials and Generation Z, but it stretches across generations. Boomers are starting to drink less and Weight Watchers has always been recommending that the calorie conscious limit themselves to a 125ml (4.2 oz) serving size.

These are strong headwinds of influence that the wine industry is going to have to consider. The days of a couple (or an individual) regularly dusting off a full 750ml bottle in one setting are waning. We can’t bank on consumption levels staying the same.

Nor do I think we should put our faith in the Coravin saving the day.

Don’t get me wrong. I love my Coravin. It’s been an invaluable study tool when I need to open up multiple bottles of wine for tasting. Whenever Amazon has a Prime Day sale on it, I enthusiastically endorse folks checking it out.

Again, the Coravin is excellent for blind tastings but not for the Wednesday night pizza wine.

But it’s a $200+ investment with replacement capsules costing around $20 for a 2-pack. It’s not something that I’m going to use for my everyday drinking wine. Truthfully, outside of wine studies, I rarely use it on a wine less than $50. The capsule cost and wear & tear just aren’t worth it for me.

And the Vacu-Vin sucks ass. I’m sorry. I’m not going to waste my money on a placebo-product.

The bottom line though is that wineries really shouldn’t be banking their future on the solutions of other people’s products. They need to guide their own destiny and, to borrow my favorite phrase from Emetry’s Paul Mabray, “future-proof” their business.

So how do they answer the concerns of the moderation movement, serving-size and waste issues? Portion-controlled cans and boxed wines are one answer.

But let’s be serious.

Do you really see Lynch-Bages in a can?

Or how about a nice Napa Cab? A Washington Syrah? A Mosel Riesling?

Most likely not. For a lot of wineries, the canned and box wine options aren’t going to fit with their branding. But 375ml half-bottles do.

There’s just that pesky problem of production costs. I asked about this on Twitter a few days ago where several winery folks laid out the hard truth. Bottling 375ml doesn’t follow the same logistics as bottling 750mls with wineries not only needing different glassware but also different sized labels, capsules and case packaging.

Jason Haas of Tablas Creek was especially forthcoming.

At @TablasCreek 375s cost ~2/3 of a 750ml bottle, and cause headaches w/ keeping distributors in stock of the same vintage. And w/ the increase in by-the-glass lists there are fewer restaurants with good half-bottle programs. Still, we feel it’s worth it for the exposure. Barely.

— Jason Haas (@jasonchaas) May 29, 2019

In a Tablas Creek Vineyard Blog piece, Haas shared more details about the difficulties in selling half-bottles. Even though it cost 2/3 that of producing a 750ml, not many consumers are willing to pay 2/3 the price. The mental math and perception issues make it tough.

Back in my retail days, I saw a similar situation with magnums. Many would see a 1.5L magnum and expect it to be no more than double the price of the regular 750ml–or even cheaper because of a “bulk discount.” Eventually, more educated consumers would grasp that there is some premium for the bottling costs and storage potential.

That may be the case with 375ml–especially if the retail price of the wine can stay closer to 55-60% of the 750ml price. But I don’t doubt that will involve subsidizing some of the production cost–at least until supplies and logistics become favorable.

Nor do I doubt Haas’ other point about the dwindling demand (and production) that Tablas Creek sees in their half-bottle program.

At our apex in the late 2000’s we were bottling 450 cases each of our Esprit and Esprit Blanc in half-bottles. By the early 2010’s we were down to 250 cases of each. Then 200, then 150. Last year we bottled just 125 cases of each. This year, it will be only 75. — Jason Haas, “Is there a future for half-bottles?” June 3rd, 2019

Being ahead of the headwinds.

It doesn’t shock me that a winery as innovative and savvy as Tablas Creek is 15 years ahead of the curve. I give massive credit to Haas for picking up critical insights in the early 2000s from the sommeliers at his restaurant accounts about their use of half-bottles.

I know for myself, some of the most gang-buster experiences I’ve ever had playing the Somm Game (where I essentially give a somm my budget and let them pick out anything) have been at programs that made liberal use of their half-bottle selection.

But being ahead of the curve means that the timing isn’t always there to hit a home run.

That is always going to be the scourage of innovation. Sometimes the best ideas for the future are ones that haven’t worked out the best in the past. Back in April, I posed this question to wine writer and producer Robert Joseph when he was featured on Sorcha Holloway’s #UKWineHour Twitter chat.

Q3 From @SpitbucketBlog:

“Often it seems like innovations are ‘ahead of their time’. When is it innovative to go back to an old idea with new eyes and new circumstances? Any examples?” #ukwinehour pic.twitter.com/ktXrlOvHwz

— ukwinehour (@ukwinehour) April 25, 2019

It’s well worth reading Joseph’s answer on Twitter. As the 2019 winner of the Born Digital Wine Awards for innovation in the wine industry, he does give a lot of food for thought.

We didn’t talk about 375ml half-bottles and packaging in that thread. However, I think this is a vitally important conversation for the industry to start having now.

The “Canned Wine Boom” is a wake-up call for wineries.

But don’t let the ringtone of Millennials! Novelty! Fun! distract you from picking up the phone and listening to the voice on the other end of the line.

The moderation movement is real.

Calorie counting and serving-size awareness are real.

Waste considerations are real.

That is why wineries investing in 375ml bottles is absolutely more than a halfway good idea.

The post 375ml Bottles — A halfway good idea? appeared first on SpitBucket.

Let’s face it, wine delivers horrible “bang for the buck”–especially compared to other alcoholic beverages. This is true at all price points, but particularly at the low-end (and ironically titled) “value wine” segment.

For smaller boutique wineries, worrying about “value wine” might not seem like a big deal. But the issues impacting the top shelf take root on the bottom.

If you want to know why $100+ bottles of Napa Cab are in danger, head to your local grocery store and look around.

Millennial Math in the Grocery Store

I’ll get to our boutique and more premium wine brands below. But let’s start with a cash-strapped Millennial who want to spend less than $10 for something to drink. You could go to the wine aisle and find stuff like this.

Then there are other options as well–like Barefoot, Arbor Mist, Cooks, Andre’s and more. At this one grocery store, I estimated that around 40% of their wine selection was sub $10. So, diversity, yeah?

But they all fall into the same “sameness” of sweet, simple or boring Cabs, Chards and Red Blends. Sure, you have the occasional gimmick of things like the “living labels” of Treasury Wine Estates’ 19 Crimes. However, after the novelty of a cute label wears off, it’s still the same boring juice in the bottle.

Now right next to the wine department in many stores is a beer department which has likely been greatly expanded thanks to the craft beer boom.

Let’s see what under $10 options our Millennial shopper has there.

These are 22 oz “bomber” sizes of beer which is only a tad smaller than the standard 750ml (25.4 oz) bottle of wine. In this one Albertsons grocery store, I counted over 80 different SKUs of at least 20 different styles of beer among under $10 bombers. And this was a rather small grocery selection for the Seattle-area market.

If you think of beer styles (Belgian Tripel, New England IPA, Oatmeal Stout, etc.) like grape varieties, the beer department has the wine industry smoked when it comes to answering the “Boredom Factor.”

Even among the same style (like IPA), you are far more likely to find distinct personalities and differences (hoppiness) among various brews than you ever would dream of finding among under $10 Cabs, Chards and Red Blends.

I have a fair amount of industry folks who read this blog so I’m going to ask you to step back and take off your “wine hat” for a moment. If you were a young post-college Millennial shopper with no personal connection (like having visited a winery) or long-term relationship with drinking wine, what would you spend your $10 on?

Are we just waiting for better times?

Yeah, things suck right now for the broke 20-something Millennial. But can we really predict their future buying potential based on the habits of their 20s?

It’s true that most Millennials have not entered their peak earning ages. Likewise, most have not reached the ages when previous generations started embracing wine.

Jason Haas, of Tablas Creek, makes that later point particularly well as he points out some of the silver linings amidst the gloom and doom assessments about Millennials.

The median age of a Millennial is 30, but the Millennials at the peak of the demographic bubble are just 24. Were many Baby Boomers drinking wine at age 30, let alone 24? No. How about GenX? Not much. Millennials are drinking more wine than preceding generations were at the same age, which should be a positive enough trend. — Jason Haas, Are the gloomy messages about the state of the wine industry warranted? I say not for wineries like us. 2/4/2019

I concede Haas’ point and appreciate his optimism. I’ve certainly not hidden my affection or admiration for Tablas Creek’s business acumen. Though Haas is a “proud Gen Xer,” he pretty much runs Tablas Creek like a Millennial with a brand that embraces transparency, authenticity and sustainability along with pushing the envelope for new and exciting wines.

Without a doubt, if more wineries followed Tablas Creek’s example, the Boredom Factor would almost be a non-issue.

But what I fret that Haas’ optimism overlooks is the habits and perceptions that are being ingrained into Millennial consumers right now. Haas’ generation (and the Boomers) had the benefit of a promising economic outlook before them–where there was the potential for growth in earnings and career development.

That is a luxury that many Millennials don’t have and this is something that we are all too aware of. Even if things get a little bit better into our late 30s and 40s, it’s going to be very difficult to shake the mindset and spending habits of our formative 20s and early 30s.

Valuing “Value”

While things are not as bad as they were during the Great Depression, social scientists and economists are already drawing parallels to the spending habits and mindset of Millennials with those of the Silent Generation born between 1925-1945.

Even though the Silent Generation benefited from the post-war boom, many kept the spending habits imprinted on them during the hardship of the Great Depression. Prominent among those retained habits was the idea of stretching your dollar–even when you had more dollars to stretch.

Millennials certainly like to be entertained. We want experiences and to feel connected. And we avoid boredom like the plague.

But we deeply value “value.”

The $15-25 Sweet Spot

Let’s go back to the grocery store and look at the more premium $15-25 “sweet spot” range of wine pricing–with emphasis on the sweet.

Usually, Meiomi is not over $25 so, for the sake of argument, I’m including it here.

When you get up to the higher price points, wine’s competition is not just beer (with many interesting six and twelve packs available in this price range) but also spirits as well. But spirits adds another dimension because they’re far less perishable and the servings are much smaller.

With wine and beer, you ideally want to enjoy it the same day that it was opened. But a comparably priced spirit can last weeks or even months.

Now I can hear wine folks scoffing at the idea of Captain Morgan or Deep Eddy taking away throat share from anyone older than 23. Yeah, I get it. The “Fireball crowd” eventually grows up. But for those folks who lose the sweet tooth and want something with more complexity, the spirits department still offers numerous options–especially among whiskeys.

Plus, because of how long a bottle of whiskey last, a Millennial could even stretch their $25 drinking budget to $40 and still get some very compelling value.

Personally not a fan of the Redneck Riviera but I’d take it over Meiomi any day of the week.

Granted, you have to sometimes deal with the inconvenience of getting the product out of lockup. Also, in some states (like Washington) there are crazy high liquor taxes to account for too.

However, this is all part of the sum-value Millennial Math that we deal with on every trip to the store. What the wine industry needs to concern itself with is how all these figures are adding up.

Banking on Premium Spenders

I want to embrace the optimism that as Millennials feel financially secure, they will turn to wine and start spending in the premium category. That means not only a strong wine industry but also a strong economy overall.

But I can’t shake the feeling that even if Millennials have more money to spend, that they’re not going to be impressed with the value they see in high-end wines. This is something that I’ve personally experienced myself. I’m very fortunate in my financial situation to where I can occasionally splurge on bottles like Opus One, Silver Oak, Cristal and Petrus.

You know what? I’d rather drink Pappy.

I feel this way even though I’m a highly-engaged wine drinker with a personal connection to wine. I’ve been bitten hard by the bug and have a healthy cellar to show for it.

But if you ask me for my brutally honest choice of whether to spend another $2600-4000 on a bottle of Petrus or something like the 1981 Glenmorangie Pride, I would choose the Glenmorangie every time.

And this is coming from someone that keeps a picture of Petrus as their background banner on Facebook!

However, when I step back and let my Millennial nature take over–when I think about the sum-value of what I’m getting compared to what I’m paying–whiskey beats out wine.

If that’s the case with someone like me, then how do you think the math is playing out with my cohorts?

The Petruses of the World are not the ones that need to worry.

Petrus is not going to have problems selling their wine. Even if Millennials aren’t spending at levels of past generations, wineries like Petrus make so little at such high prices that they only need a few folks to bite the bullet each vintage. There is always going to be enough people like me who shell out thousands to attend our Super Bowl–even if it ends up being a 13-3 snorefest.

The real hurt is going to be felt by all the wineries making NFL regular-season and playoff-type wines. They’re the ones that are going to have to convince Millennials that their wines are worth the price of the ticket.

Let’s go back and look at our supermarket shelf at some of the $50-100 options.

That is an excellent price on the Grgich. The only thing that kept me from pulling the trigger was wondering how long it had been standing upright under the supermarket’s harsh lights.

Again, why spend $50-100 for something that needs to be enjoyed mostly in one night (unless you spend another $200+ for a preservation system like the Coravin) over something you could stretch for months?

Wine’s saving grace has been that only a small segment of drinkers have developed a taste for brown spirits like whiskey, tequila and rum. But those categories are growing–especially among Millennials and women.

If the boredom factor doesn’t kill off the $100+ Napa Cab, brown spirits certainly will.

But it all starts back in the beginning, with the spending habits and perception of value that Millennials are developing now with their under $10 and $15-25 options. Here is where wineries are losing the battle before the war even begins.

Yeah, Millennials wanderlust is great and can definitely help wineries that are offering different and exciting wines. But that same wanderlust also fuels our openness in trying other beverages like craft beer and brown liquors. The more we try them, the more those other options become players in the “sum-value” game of Millennial Math.

And, right now, that math is seriously working against the wine industry.

The post Millennial Math — Where’s the value in wine? appeared first on SpitBucket.

Winemaker dinner with Chris Loeliger of TruthTeller Winery and the Wine Fool at the 2018 Wine Bloggers Conference.
Going through my Google Photos, this one jumped out to me as an apt summary of 2018.

While I technically started this blog back in 2016, I didn’t dedicate myself to full-time writing until last year. I spent a good chunk of 2018 feeling my way through and figuring out what I enjoyed writing about–as well as what resonated with readers. I’m a bit shocked at how much my traffic and subscription rate has jumped over these past 12 months and am very humbled by the support.

So as I look back on 2018, I’m also going to share a few of my thoughts on what content I’ll be producing going forward. The primary purpose of this blog will always be to serve as a study tool as I work on my WSET Diploma. But I am an inquisitive geek and a slutty boozer so it’s hard not to write about other alcohols that catch my attention. They also seem to grab the attention of readers (and search engines) as my top posts by traffic reveal.

The 8 Most Read Posts on SpitBucket for 2018

1) Apothic Brew Wine Review — Published on April 8, 2018
2) What We Know So Far About the Master Sommelier Cheating Scandal — Published on October 14, 2018
3) Johnnie Walker “White Walker” Limited Edition Scotch Review — Published on October 15, 2018
4) 60 Second Whiskey Review — Tullamore DEW Caribbean Rum Cask Finish — Published on March 9, 2018
5) Wine Clubs Done Right — Published on January 14, 2018
6) 60 Second Whiskey Review – Alexander Murray — Published on November 28, 2017
7) 60 Second Whiskey Reviews — Jameson Caskmates IPA edition — Published on January 20, 2018
8) Why I Buy Bordeaux Futures — Published on July 11, 2018

Some Thoughts

For several weeks after the MS scandal hits, folks were searching for details about Reggie Narito, the somm at the heart of the scandal
Screenshot from Narito’s public blog.
https://rnarito.wordpress.com/

I’m quite surprised by how much traffic I still get on the Alexander Murray whiskey review. I wrote that piece back in 2017 and get weekly, if not daily, hits on it. While I’m not very familiar with search engine optimization (and only recently learned about how readability plays into SEO rankings), it’s clear that a lot of people are searching for info on this relatively obscure independent bottler.

Likewise, the eruption of the Master Sommelier scandal drew big interest from search engines. I also benefited from having my article picked up by various news aggregators like Wine Industry Insight and Flipboard. Admittedly, Flipboard is a platform (like Pinterest) that I still haven’t figured out. I plan on spending some time this year learning more about them.

My early January post about deciding to join the Tablas Creek wine club took off when Jason Haas wrote about it on the Tablas Creek Vineyard Blog. I was very shocked and honored that Haas would even read, much less seriously consider, the viewpoints of a random blogger. But as I learned in my continuing journey as a wine club member, this is just par for the course with the Tablas Creek team’s outstanding engagement of their customers.

It’s clear that they are continually striving to improve and actively want to hear from consumers. They’re not hiding out in some ivory tower or behind a moat-like tasting bar. The folks at Tablas Creek make wine because they enjoy it and want to share that joy with others. This is a big reason why they, along with Rabbit Ridge, are one of the few wineries on Twitter that are worth following.

It’s not all Champagne and Bordeaux

Working at grocery stores and wine shops, you learn quickly that the vast majority of wine drinkers don’t necessarily drink the same things you enjoy. You can respond to that in two ways–get stuck up and snobbish about it or try to understand what makes wines like Apothic Brew or its whiskey barrel aged brethren appealing.

The fluorescent glow of Mamamango in the glass was a bit weird.

I prefer to take the latter approach which is why you’ll find me researching the backstory of wines like Apothic Brew, Capriccio Bubbly Sangria, Mamamango, Blanc de Bleu and non-alcoholic wines with just as much attention as I do for my reviews of Petrus, Lynch-Bages, Giscours, Krug Clos du Mesnil, Perrier-Jouët Belle Epoque or Louis XV Rose.

Going forward, I will continue my exploration of new wine trends that emerge. While I am sincerely dreading the advent of cannabis wine, I will nonetheless try it–for science.

A Few of My Favorite Posts from 2018

These articles might not have gotten the search engine traffic that my whiskey and other wine posts did, but they were ones that I had fun writing. They’re also the posts that I think most convey who I am as a wine writer and my general approach to wine.

January

Snooty or Flute-y? — Published on January 13, 2018
Champagne Masters and their Bull Shit — Published on January 22, 2018
Don’t Be a Jackass and Blindly Listen to Bloggers — Published on January 25, 2018
Thought Bubbles – How to Geek Out About Champagne — Published on January 29, 2018
Cab is King but for how long? — Published on January 31, 2018

So apparently I was a bit feisty back in January (and drinking a lot of Champagne). While I’ve always had little tolerance for know-it-alls or folks who dish out bad advice–my language is usually not that stark.

Still, I stand by those words I wrote back then regarding the ridiculous assertations of so-called “wine prophets” and bloggers who aim to stir anxiety and doubt in newbie wine drinkers. These folks don’t do anything to improve the dialogue around wine or promote exploration. They deserve to be taken down a peg or two. And I sincerely hope that if I ever stray that far that someone will come along and knock me down as well.

February-March

Under the (Social Media) Influence — Published on February 13, 2018
What’s fine (and not so fine) about Vegan Wines — Published on February 25, 2018
Wine Competitions — Should Wine Drinkers Care? — Published on February 28, 2018
The Mastery of Bob Betz — Published on March 5, 2018
Jancis Robinson — The Beyoncé of Wine — Published on March 8, 2018
The Legend of W.B. Bridgman — Published on March 31, 2018

As I mentioned in my note about the Apothic Brew review, being in the trenches in retail gives you a lot of insight that you don’t glean from wine books or blogs. The typical wine consumer thinks about wine in a completely different way than most wine writers. That experience fuels my skepticism about the true reach and influence of “influencers”.

I noted in a later post in November, What’s The Point In Writing Wine Reviews?, that I never once had a customer come up to me on the floor with blog review or seeking a wine that they said they saw on Instagram and Twitter. Never. In contrast, nearly every day I had customers looking for a wine they had at a restaurant. When major newspapers or magazines came out with their yearly “Best of…” lists, they were also far more likely to bring people in than a blog or social media posting.

In October, I may have annoyed my fellow bloggers at the Wine Blogger Conference when I told a few winemakers that if I were running a winery, I would focus more on the influencers at national and regional publications as well as getting my wine on by-the-glass programs at restaurants. I would also enter every wine competition I could find because, even though these competitions really shouldn’t have the influence that they do, consumers respond to seeing shiny medals on bottles.

Putting the Pieces Together

A highlight of my year was being invited to Betz Winery where I got a personal lesson on Washington State terroir by Bob Betz and head winemaker Louis Skinner.

Though the posts in March are genuinely some of my favorites. I love getting knee deep into the history of influential figures in wine. Wine lovers across the globe should know about people like Bob Betz, W.B. Bridgman and (in later articles) Martin Ray and Nathan Fay. The world of wine is a quilt with many people contributing to the stitches that keep it together. It’s easy to focus on the patches, but to understand the quiltwork, you have to look at the stitching.

My piece on Jancis Robinson, though, has a bit of a personal bent that goes beyond an academic profile. This one I keep prominently featured in my Author Bio because anyone wishing to understand who I am as a wine writer is well served by understanding the immeasurable influence that Jancis Robinson has had on my career.

April-June

Why I Don’t Use Scores — Published on April 4, 2018
Playing the Somm Game in Vegas — Published on May 7, 2018
Naked and Foolish — Published on May 21, 2018
Pink Washing in the Booze Industry for Pride Month — Published on June 24, 2018

Still can’t get over the jackpot I scored playing the Somm Game when I was in Las Vegas this past May.
It pretty much made up for the disappointment of the 2018 Wine Spectator Grand Tour.

I also keep a link to Why I Don’t Use Scores in my bio as it is an indelible part of my approach to reviewing wine. I know I’m sacrificing traffic and backlinks by not providing magical numbers that wineries can tweet about or feature on their sites. Likewise, I’m sure many PR firms scan over postings like this that convey my love/hate relationship with reviews only to close their browser tab quickly. Frankly, I could care less.

Perhaps it’s privilege in that, with my wife’s career, I don’t need to make an income from writing. I don’t need to count on a steady stream of free wine samples for topics to write about. Truthfully, I prefer paying for the wine that I review or the events I attend because I feel that it gives me a better grounding in measuring their value.

I rate with my wallet instead of with scores because that is how most regular wine consumers judge wine. Did the bottle give you enough pleasure to merit its cost? Great, that’s was a good bottle for you. It doesn’t matter what points it got from a critic. Nor how many stars it had on an easily gameable rating system (Naked and Foolish).

While as a blogger this view is thoroughly self-defeating, I can’t ever see myself straying from the mantra of “Ignore the noise (i.e. bloggers like me) and trust your palate”. I’m not here to tell you what you should buy or how you should drink. I’m just geeking out over whatever is tickling my fancy at one particular moment in time.

September-October

Birth Year Wine Myopics — Published on September 6, 2018
Zinfandel — The “Craft Beer” of American Wine — Published on September 11, 2018
The Fanatical But Forgotten Legacy of Martin Ray — Published on September 29, 2018
The Wine Industry’s Reckoning With Millennials — Published on October 8, 2018
Race From The Bottom — How Should Wine Regions Break Into New Markets? — Published on October 25, 2018

A drum that I will continue to beat loudly in my writings is that the biggest threat to the wine industry over the next several years will be the “Boredom Factor” of the next generation. In 2019, Millennials will outnumber Baby Boomers as the largest demographic in the US. As I touched on back in my January post Cab is King but for how long? and in The Wine Industry’s Reckoning With Millennials, wineries are foolish to rest their laurels on the old-standbys of Cabernet Sauvignon and Chardonnay.

Millennials crave new experiences and are notorious for getting bored quickly. We crave uniqueness and distinction. As the influence of Baby Boomers and Gen Xers fade from dominance, wineries are going to have to figure out how to stand out from the pack of “same ole, same ole.” The wineries and wine regions that aren’t planning for this (or, worse, doubling down on the old guard) are going to struggle mightily.

November

Pitting these Joe Wagner wines against various Oregon Pinot noirs in a blind tasting yielded some surprising results.

Wine Media Musings — Published on November 9, 2018
Viva La Vida New Zealand — The Coldplay of the wine world? — Published on November 13, 2018
What’s The Point In Writing Wine Reviews? — Published on November 15, 2018
Joe Wagner vs the Oregon Volcano — Published on November 30, 2018

While I’m coming around to the Wine Bloggers Conference’s name change to Wine Media Conference, I still hold a lot of the same sentiments I expressed in Wine Media Musings. The mantra Show, Don’t Tell is another one that I’m not likely to abandon. I see little need to puff up my credentials or try to claim a title of “Wine Media” for myself. I’m a writer. I’m a communicator. But ultimately it will be readers like you who decide what is Wine Media and what is just noise. My job is merely to put my head down, do my due diligence and work, and create content that will hopefully show that it’s credible and original.

December

The Hits, Misses and Mehs of Wine Reviews — Published on December 10, 2018
Stop Scaring the Newbies — A Look at the Wine Hierarchy of Needs — Published on December 16, 2018
Winery Tasting Notes Done Right — Published on December 17, 2018
Nathan Fay’s Leap of Faith — Published on December 31, 2018

The Wine Hierarchy of Needs.
Original image from Bitcoin & Maslow’s Hierarchy of Needs. Drawing by Kenneth buddha Jeans with text added.

I’ll try to make a New Year’s resolution to stop writing about wine reviews for 2019. But I will say that posts like The Hits, Misses and Mehs of Wine Reviews have done a lot to solidify in my mind just what the hell I’m doing here. Even though I often draw on my experiences working retail, at restaurants and wineries for posts, at my core, I’m just a regular wine consumer like most of you. It’ll always be hard to separate from that mindset when I deal with wine reviews as well as winery tasting notes.

While there are aspects of those things that are undoubtedly helpful for consumers making buying decisions–a lot of it is also a heap of bullshit. (Sorry, must be a January-thing)

Finally, two of these year-end posts–the Wine Hierarchy of Needs and my piece on Nathan Fay–were my absolute favorites posts that I’ve written on this blog to date. It felt good to end the year on a high note.

My Favorite 60 Second Reviews of 2018

I went back and forth about whether or not I wanted to do a Top Wines of the Year post. Ultimately I decided against it for a few reasons. For one, I haven’t yet published my reviews on all the great wines I had last year–especially from the past three months. While I have my tasting notes written down, the Geekery sections take longer to do because I’m a stickler for research and fact-checking. I want to find multiple sources beyond just a winery’s website for details I publish. This means that many of the wines I review are ones that I might have had several days or weeks prior. (I do consider that when I make verdict calls relating to a wine’s aging potential or pratfalls.)

The second reason is that I don’t want this blog to be all about reviews. In general, I try to post reviews only around 2 to 3 times a week with the bulk of my articles being on other wine topics. For me, it will always be about the Geekery section. So while I will likely do 60 Second reviews in 2019 with the same frequency as last year, I may turn more of them into Getting Geeky with… posts.

With that said, this list below is not necessarily my favorite wines of the year (though many of them were excellent) but of the posts that I had the most fun researching for the Geekery section.

I learned a lot about Beaucastel’s approach to blending while researching this post.

Winderlea Shea Pinot noir — Published on January 29, 2018
Pierre Gerbais L’Originale — Published on January 31, 2018
Domaine Coquard Loison Fleurot Chambolle-Musigny — Published on February 28, 2018
Guardian Newsprint Cabernet Sauvignon — Published on March 14, 2018
Gorman Evil Twin — Published on March 15, 2018
2000 Beaucastel Châteauneuf-du-Pape — Published on April 9, 2018
2004 Nicolas Joly Coulée de Serrant — Published on April 21, 2018
Domaine des Pins St. Amour Les Pierres — Published on April 23, 2018
WillaKenzie Pinot blanc — Published on May 8, 2018
2007 Efeste Final-Final — Published on August 22, 2018
Adobe Road Bavarian Lion Cabernet Sauvignon — Published on September 28, 2018
Ch. de la Perriere Brouilly — Published on October 9, 2018
DeLille 2015 Rose (Can Rosés Age?) — Published on October 17, 2018
La Rioja Alta Gran Reserva 904 — Published on November 17, 2018
Accordini Ripasso — Published on November 19, 2018

Speaking of Getting Geeky

Few posts convey the spirit and focus of SpitBucket more than my Getting Geeky and Geek Notes features. Here is where I get down and dirty with the type of material that wine students pursuing higher levels of wine certification should aim to master. They make up a good chunk of the 350+ posts that I’ve written so far so I will narrow this down to just my ten favorites of each from this past year.

Getting Geeky with Domaine du Grangeon Chatus — Published on February 18, 2018
Getting Geeky with Soaring Rooster Rose of Counoise — Published on March 7, 2018
Getting Geeky with Gramercy Picpoul — Published on March 19, 2018
Getting Geeky with Henri Gouges La Perrière White Pinot — Published on April 6, 2018
Getting Geeky about Malbec — Published on April 17, 2018
Getting Geeky with Davenport Cellars Ciel du Cheval Rosé of Sangiovese — Published on August 4, 2018
Getting Geeky with Robert Ramsay Mourvèdre — Published on August 17, 2018
Getting Geeky with Otis Kenyon Roussanne — Published on August 25, 2018
Getting Geeky with Rabbit Ridge Petit Verdot — Published on October 13, 2018
Getting Geeky with Welsh Family Wines Blaufränkisch — Published on October 21, 2018

Geek Notes

This section changed focus in the latter half of the year. Previously, I used Geek Notes as a curated news feed featuring interesting weblinks with added commentary. After attending the Wine Bloggers/Media Conference in October, I realized that I needed to come up with a game plan for my social media channels. I moved the curated new feed over to the SpitBucket Facebook page and refocused Geek Notes to highlight useful study aides like podcasts, maps, videos and books for wine students.

Out of all the features that I do on the blog, this is the area that I will be increasing the frequency of my postings the most for 2019.

A section of the Grand Crus of Barolo map with the full version at http://www.jdemeven.cz/wine/Barolo_map.pdf

Killer Clos Vougeot Map — Published on January 9, 2018
I’ll Drink To That! Episode 331 Featuring Greg Harrington — Published on August 23, 2018
UK Wine Show Episode 111 with Ian D’Agata — Published on September 23, 2018
Super Cool Map of Barolo Crus — Published on September 30, 2018
Grape Radio Episode 391 Interview with Hubert de Boüard of Ch. Angélus — Published on October 10, 2018
Insider’s Peek Into Champagne — Published on November 7, 2018
Top Audiobooks on California Wine History — Published on November 11, 2018
Five Essential Books On Champagne — Published on December 5, 2018
The Process of Champagne GuildSomm Podcast — Published on December 8, 2018
More Champagne with GuildSomm Podcast — Published on December 22, 2018

Additionally, in 2018 I launched my Keeping up with the Joneses in Burgundy series which dives into the family lineage and connection of Burgundy estates. I started with the Boillot family and have completed cheat sheets on the Morey, Gros, Coche and Leflaive families as well. I will definitely continue producing more of these posts over the next several months.

Wine Events of 2018 and Some Personal News

Last year I had the opportunity to attend many fun wine events. Some were great (like the Wine Bloggers/Media Conference and Hospice du Rhone) while others (like the most recent Wine Spectator Grand Tour and Taste Washington’s New Vintage) were a bit of a dud.

Meeting Master of Wine Morgan Twain-Peterson of Bedrock at the Hospice du Rhone was another highlight of the year for me.

Walla Walla Musings — Published on February 15, 2018
Quilceda Creek Release Party — Published on March 18, 2018
Event Review — The New Vintage at Taste Washington — Published on March 27, 2018
Event Review — Washington vs The World Seminar — Published on March 29, 2018
Event Review — Stags’ Leap Winery Dinner — Published on April 22, 2018
Hospice du Rhône Weekend 2018 — Published on April 30, 2018
Déjà Vu at the Wine Spectator Grand Tour — Published on June 2, 2018
Getting Ready (and a bit nervous) For WBC18! — Published on October 3, 2018

My schedule of events for 2019 will be quite a bit different from last year. My wife and I are moving to Paris sometime in March as she takes on a new job opportunity in France. I will be making frequent trips back to the US to see family and work on a research project about the Stags Leap District AVA. But I’m not sure which events I’ll be able to attend–at least in the United States.

I do have my tickets already booked for the 2019 Wine Media Conference in the Hunter Valley this October, so that is a definite. I will also be transferring my WSET Diploma course work to London for an online/intensive classroom block schedule. This will give me a chance to explore some of the various wine events going on that side of the pond. Stay tuned!

Bordeaux Futures Posts

While I’ll likely never score as great of a deal as I did for the 2015 Ch. Margaux, I’ll still be a regular buyer of Bordeaux futures.

I started my coverage of the 2017 Bordeaux Futures campaign on May 1st of last year with an examination of the offers on Ch. Palmer, Valandraud, Fombrauge and Haut-Batailley. I completed 15 more posts, covering the offers of 64 chateaux, before it got too late into the year for futures offers to be relevant.

While my post Why I Buy Bordeaux Futures was one of my most popular of the year, admittedly I’m not certain if I want to continue this series with coverage on the 2018 campaign. These posts take a considerable amount of time to research and write and, overall, they don’t seem to get much readership.

But I will still be buying futures and doing this research on my own. I’ll likely do a modified version of the series in more of a summary format of the offers. I don’t need to necessarily repeat the geekery sections for each estate. I can shift that focus to individual Getting Geeky with... posts as I did for the 2007 Léoville Poyferré and 2008 Sarget de Gruaud-Larose.

However, if you were a fan of my coverage on the 2017 Bordeaux Futures campaign, I would love to get some feedback in the comments below.

Book Reviews

One area that I want to make a commitment to work on is posting more book reviews of useful wine books. Last year I only completed four.

Bursting Bubbles: A Secret History of Champagne and the Rise of the Great Growers by Robert Walters — Published on January 16, 2018
Rosé Wine: The Guide to Drinking Pink by Jennifer Simonetti-Bryan — Published on January 27, 2018
Washington Wines and Wineries: The Essential Guide by Paul Gregutt — Published on March 15, 2018
Oregon Wine Country Stories: Decoding the Grape by Kenneth Friedenreich — Published on August 20, 2018

While these are a bit of work, they are a lot of fun to write. I’m such a bibliophile that few things give me more joy than a highlighter and a good wine book. Writing these reviews is a way for me to relieve the delight of discovery I had when I first read them. They’re also terrific learning tools as I inevitably pick up something new (as I did with Oregon Wine Country Stories) when I go back to the text to write a review.

I’m going to set a goal of posting at least one book review a month for 2019. Some of these may be new books but most will probably be old favorites that I feel are particularly of benefit for wine students. I also enjoy putting together the Geek Notes for the Five Essential Books On Champagne and will continue that this year with listings of essential books on Bordeaux, Burgundy, Italian Wine, Winemaking and more.

Onto 2019!

So that is my look back at 2018 and thoughts for this year. Thank you to everyone who has subscribed as well as follow me on Twitter, Facebook and Instagram. I had a lot of fun last year and look forward to more geeking in 2019!

The post 2018 SpitBucket Year in Review appeared first on SpitBucket.

Tom Wark (right speaking) of Fermentation Wine Blog and James Forsyth of Vinous/Delectable

Update: Check out my post Exploring the Cascade Valley at WBC18 about the wines featured at the lunch this day as well as my Day 3 overview for more details about the conference.

I’m darting away from the 2018 Wine Bloggers Conference activities to jot down a few quick thoughts from yesterday’s events. To see my thoughts from Day 1 check out my post here as well as my pre-conference worryfest here.

While a lot of those fears ended up unfounded, Day 2 introduced quite a few meaty questions for me to gnaw on.

It seems like an unofficial theme for Day 2 was “Why Are You Blogging?” with the morning panel and keynote speaker prompting a lot of inward reflection. I will admit that this is a question that has been wrangling around my head for a while now and will probably be the source of much rumination on the long drive home tomorrow.

Wine Bloggers vs Wine Influencers (vs The World)

This panel, moderated by Thaddeus Buggs of The Minority Wine Report, featured James Forsyth of Vinous/Delectable, Michael Wangbickler of Balzac Communications and Tom Wark of the Fermentation Wine Blog.

The aim of the panel was to distinguish what may separate a blogger from an influencer as well as how the future of social media and niche apps like Delectable could impact both.

I may write up a fuller review of this panel but there were three big takeaways that I got that really caught my attention.

1.) From Michael Wangbickler

Social media isn’t an alternative to blogging but it is another channel. While its ideal to utilize multiple channels, some are more tailored to certain audiences than others. For instance, Instagram seems to appeal more to image driven and younger generations while Facebook tends to cater to more lifestyle driven and older audiences. Twitter appeals to a diverse demographic that prefers one on one interactions.

Thaddeus Buggs (far left) of the Minority Wine Report and Michael Wangbickler of Balzac Communication (left seated).

Questions for me to explore:

Who is my audience? This is something I will definitely be pondering more. I think I can eliminate the image driven side. I personally don’t view wine as an “image accessory” nor do I write like it is. To me, wine is about enjoyment rather than enhancing status or image.

I feel like my style caters more towards the wine student and general enthusiasts but who knows? Maybe you guys can help me with some thoughts in the comments.

2.) From Tom Wark

If you are going to blog then you should focus on something that you can be the champion of and commit to posting at least once a week, if not more. Don’t be a generalist. Be the go-to person for something.

Questions for me to explore:

What do I want to champion? Or maybe to put it another way, what drives my passion that can fuel a commitment to write steadily about a topic? This is a dozy for me to chomp on because I can’t really say that I have had a focus with this blog at all. I’ve definitely followed more the generalist approach, writing about whatever has tickled my fancy at a particular moment–even dipping my toes into the world of spirits and beer occasionally.

Do I need to hunker down and focus on something? What can I possible be the “go-to person” for? My initial instinct is to focus more on the wine student aspect and write about the info that I have been seeking out for my studies. In some ways that has always been an impetus for me in writing. Wine info is scattered across the internet and books and I initially started writing wine articles for Wikipedia as a way to consolidate and digest that info into one source.

Do I continue that path with things like my Keeping Up With The Joneses of Burgundy series, Bordeaux Futures and expanded research articles on figures like Martin Ray, Bob Betz, W.B. Bridgman, etc?

3.) From James Forysth

Niche apps like Delectable are ways that writers can build credibility and authority with publishing their reviews as well as get useful backlinks.

Questions for me to explore:

Eh? Reviews are something that will probably always have me conflicted. To be 100% brutally honest, I really don’t think anyone should give a flying flip about what I think about a wine. This is also why the idea of being “an influencer” never appealed to me. If you read my review and go out and buy a bottle of wine, you are spending your money and you will be the one drinking the bottle–so really only your opinion should matter.

This is why I very deliberately organize my reviews to have my opinion shoved down to the bottom. For me, the story of the wine and whatever cool or unique details I discover are far more important.

I will share my opinion on the relative value of the wine versus its cost only because I’ve spent probably way too much money on wine and have learned a few lessons the hard way. I say “relative value” because ultimately we each have to decide on our own if a wine is worth paying what the asking price is–like $2600+ for a bottle of Petrus. That’s a decision that I can never make for you–nor should you ever want me to.

The Wines of Rías Baixas

Master Sommelier Chris Tanghe

I was looking forward to this event moderated by Master Sommelier Chris Tanghe. Since I’ve joined the Somm Select Blind 6 subscription, Albarino has been a royal pain in the rear for me to pick out blind. I confuse it so often with several different wines–Oregon Pinot gris, California Viognier, Argentine Torrontes–that I haven’t honed in yet on what’s my blind spot with this variety.

My Albarino issue is probably fodder for a future post but, after trying 8 vastly different examples of the variety from the Spanish wine region of Rías Baixas, I now have at least one razor sharp tell-tale of the variety to look for.

Salinity.

Every single one has this very precise and vivid streak of salinity–even the examples that had a lot of oak influence. While the highly floral and perfume examples will still probably steer me towards Torrontes while the weightier examples will trip up me thinking about Pinot gris or Viognier depending on the fruit profiles, it may ultimately be the salt that leads me home.

Keynote Speaker — Lewis Perdue

Lewis Perdue has a long history in journalism and the wine industry–working for the Washington Post and founding Wine Business Monthly. He currently manages the website Wine Industry Insights which is most prominently known for its daily email News Fetch that is curated by Perdue and Becca Yeamans-Irwin (The Academic Wino).

The bulk of Perdue’s very excellent keynote was about the importance of bloggers building and maintaining trust with their audience. He made the very salient point that admist all the noise of traditional and digital media, ultimately the readers are buying into you and you have to demonstrate that you are worth their time and attention. A big part of that worth is your credibility.

From here Perdue highlighted several pratfalls that befall bloggers who seek out paid promotion opportunities from wineries (are they being upfront with their readers and the Federal Trade Commission?) and noted that the more “the sell” increases in your writings, the less credible you are.

Ultimately each blogger has to answer the question “Why are you blogging?” Are you trying to make money? Trying to inform? Trying to build a reputation?

So….why am I blogging?

I know I’ve very fortunate in that I don’t have to try and scrape together a living from blogging. My wife is a manager in the tech field which safely covers all our bills (especially the wine bills). Listening to Perdue’s keynote as well as comments from the panel earlier and the seminars I took on Day 3 of the Wine Bloggers Conference has only solidified in my mind that I really don’t want to bother at all with influencing/paid promotion junk.

Which probably takes my blog off of a lot of PR and wineries’ radars but oh well. If your winery is really interesting and doing cool stuff like Tablas Creek or Domaine Henri Gouges, I’ll probably find you eventually and be glad to spend my own money on your product.

I know that if it lives up to the hype, I’m going to have a heck of a lot more fun writing about it and telling others than if a winery came knocking on my digital door wanting me to tout some mass-produced Cabernet and Chardonnay.

Frankly if you ever see me writing multiple posts about some bulk brand, dear readers, don’t go and buy the wine. That’s my distress signal. I’ve been kidnap. Send help.

But back to Perdue’s question.

Why am I blogging? I suppose it is to build a reputation and establish credibility. I’ve always been a big believer in the mantra “Show, don’t tell.”

Yes, I’m working on my various certifications and I would like to someday be a Master of Wine but I really don’t want my credibility to rest on some initials. I’d rather get out there into the world and prove my mettle by letting my work speak for itself.

Credibility is extremely important to me which is why I’m an obsessive fact checker and like to litter my posts with frequent links and attributions to other worthwhile sources (something that gets Perdue’s seal of approval). I want to get it right and if I have it wrong, I want to learn where I erred so I can be better the next time.

Live Red Wine Blogging

This was crazy chaotic and I need to hurry up and wrap up this post so I can get to the next round for Whites & Rosé. While I tweeted and Instagram about a few things, the wines that are really worth a more in-depth review I will seek out bottles to purchase for a later post.

Out of the 10 wines I tried, the ones that I will definitely be seeking out are:

In fact, I already bought a bottle! Kind of made it easy with the Mansion Creek tasting room in the Marcus Whitman hotel.

Mansion Creek Cellars 2015 Red Dog — 70% Tinta Cão (hence the name), 28% Cabernet Sauvignon and 2% Grenache-Syrah. Super cool blend and great back story with the Iberian grape varieties.

Stone Hill 2015 Chambourcin — This wine made this Missouri girl super nostalgic but also super impressed. It was fairly early in the tasting event and I was spitting so I can’t blame palate fatigue but I don’t remember Missouri Chambourcin being this tasty.

Tertulia Cellars 2014 The Great Schism — This winery thoroughly impressed me at this past February’s tasting of the Walla Walla Valley Wine Alliance in Seattle. They poured the 2013 release of the Great Schism which ended up being my wine of the event and this 2014 was just as good. If you are a fan of savory and complex Rhones then this winery needs to be on your radar.

Mystery Wine Country Excursion — L’Ecole 41 and Woodward Canyon

Rick Small (left) of Woodward Canyon and Marty Chubb (right) of L’Ecole

I pulled the red ticket and boy did I score with my mystery location being jointly hosted by the crème de la crème of Washington wine. I can’t do the evening justice in a short blurb so I will save my thoughts for a future post.

But I will say that this event was the perfect fulfillment of my original expectation from my pre-conference post of wanting to hear other opinions from non-Washington bloggers about our local wines.

I really enjoyed listening to the perspectives of Las Vegas-based blogger Louisa from The Grape Geeks and Dallas-based Diane and Nathan Roberts of Positive Vines as they enjoyed these benchmark Washington wines.

I eagerly look forward to reading their write-up of the event (as well as Earle Dutton of Equality 365 who was my dining companion) and comparing notes.

The post WBC18 Day 2 Quick Impressions appeared first on SpitBucket.

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 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 eight 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. They 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 trunkload of goodies. This includes a fantastic vintage chart of their wines that gets updated regularly. You’ll also find a comprehensive listing of grape varieties they farm.

Jancis Robinson’s Wine Grapes is still my holy writ (and I 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.

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

Counoise vine outside the tasting room at Tablas Creek.

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.  He 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 several notable Burgundian estates. These include 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. He also represented the Champagne houses Salon and Delamotte. Haas would go on to sell Vineyard Brands to the firm’s employees in 1997. His son, Daniel, manages 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-founded the distribution firm Winebow Group.

Planting Tablas Creek

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

Haas and the Perrins saw the similarity in maritime climate and limestone soils of the Adelaida District and Rhone.  They purchased 120 acres west of the city of Paso Robles and established Tablas Creek. Planting of their estate vineyard began in 1994. Today the winery has 115 acres of biodynamically farmed vines–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. They did the heavy lifting of getting cuttings from Beaucastel through quarantine and TTB label approval. Over the years,  Tablas Creek would help pioneer numerous varieties like Counoise, Terret noir, Grenache blanc and Picpoul in the US. 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 now the general manager. He’s also the main contributor to Tablas Creek’s award-winning blog.

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

The Grape

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

Wine writers and producers hotly debate the origins and synonyms of Vermentino. Some ampelographers claim that the grape came from Spain via Corsica and Sardinia sometime between the 14th and 17th centuries. However, DNA evidence point to potentially the mainland of Italy as the birthplace. Here they suggest that the Vermentino of Tuscany, Corsica and Sardinia are the same grape as the Ligurian Pigato and the Piemontese Favorita.

But, 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 Pigato produces different wine compared to other Vermentino. D’Agata finds Pigato to create “bigger, fatter wines” with a creamier texture than most Vermentino. The name “Pigato” may have derived from the word pigau in the Ligurian dialect, meaning spotted. It could be a reference to the freckled spots that appear on the berries after veraison.

It is possible that the grape is a relatively recent arrival to Sardina. The absence of Vermentino in the 1877 Bollettino Ampelografico listing of Sardinian varieties suggests this. However, the 1887 edition later included it. Today the grape plays a prominent roll in Sardinia’s only DOCG wine–Vermentino di Gallura.

The connection to Favorita seems to be less disputed, though.

Vermentino vineyards in Sardinia.

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 vine was in the Roero region in 1676, where it was a “favorite” 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,  this may be the earliest mention of Vermentino.

Historically, as Favorita, the grape has a long history of being blended with Nebbiolo. It was a softening agent, used to smooth out the later grape’s harsh tannins and acid. This is very similar to how producers once blended white grapes like Trebbiano and Malvasia with Sangiovese in Chianti.

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

Beyond Italy

Rolle/Vermentino grapes growing in southern France.

Outside of Italy and Corsica, Vermentino also grows in the Languedoc-Roussillon. Here the grape is known as Rolle. Beyond Europe, Lebanese producers are growing in the Bekaa Valley. It has become one of the fastest-growing “alternative grape varieties” in Australia. As of 2016, there are nearly 300 acres across 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 US producers of Vermentino. They planted the vine in 1993 based upon the recommendation of the Perrin family’s nurseryman. He thought that Vermentino would do well in the soils and climate of the Adelaida District. While initially used as a blending component, the winery has been making a varietal Vermentino since the 2002 vintage.

Growing in popularity

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 are in the Applegate Valley of Oregon (Troon Vineyard and Minimus Wines). You can also find it in the Texas High Plains (Duchman Family Winery) and 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 and ages theirs in stainless steel tanks.

The Wine

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

High-intensity nose. Very citrus-driven with kefir 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.

On the palate, those citrus notes carry through and have an almost pithy element to them. Not bitter at all. But it 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. This would be their baby.

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

The post Getting Geeky with Tablas Creek Vermentino appeared first on SpitBucket.

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

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.

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.

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

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.

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.

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.

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.

The post Getting Geeky with Otis Kenyon Roussanne appeared first on SpitBucket.

Recently The Drinks Business reported that major spirit brands like Beefeater, Drambuie and Bacardi are abandoning Twitter and lessening their marketing focus on social media.

A primary reason for the withdrawal that was cited by the beverage analyst firm YesMore was that the labor commitment with maintaining multiple social media accounts–with not only Twitter but also Facebook, Instagram and other venues–was too high.

But let’s be frank here. With the average salary of an entry-level social media coordinator being around $38,000 a year, there is likely a more substantial reason why these multi-billion dollar corporations like Diageo, Bacardi and Beam Suntory are not interested in investing pennies essentially into having an active social media presence on platforms like Twitter.

They don’t think it’s worth the money.

Just as you hope that a good label will help you stand out from the “wall of wine,” an engaging Twitter account can help you stand out from a timeline of bottle porn.

Now if the big brands don’t think there is a solid return on investment with being active on Twitter, what about the small winery?

For many wineries, especially small family wineries where the owner is often the winemaker as well as the tasting room manager and janitor, there is likely not an extra $38K a year in the budget for a social media coordinator. For them, the decision to invest in Twitter or other social media is an investment in time and energy–which is often more valuable than money.

So the question again is “Is it worth it?”

And if so, how can wineries maximize the very limited and precious resource of their time and energy on social media platforms like Twitter?

Anecdotally, looking at my own Twitter feed with the wineries I follow and interact with as @SpitbucketBlog, the lay of the land seems fairly similar to the results of the YesMore study of major spirit brands. While there are a few exceptions (which I note below), many wineries seem to have abandoned Twitter in spirit, if not in action.

Those who do “engage” on Twitter often really aren’t engaging at all but rather fall into the routine of posting only random “bottle porn” shots of their wines in pretty portraits with maybe an occasional food pairing suggestion. (The “bottle porn” ill is an even bigger problem on Instagram whose format encourages its inane use.)

Making Twitter work for wineries

I’m going to break a little cold hard truth here and speak directly to the wineries. Just because you make wine doesn’t mean people want to drink it. While Mr. Rogers knows how special you are, in the beverage industry you have to work a lot harder to stand out from the pack.

On a daily basis, there are dozens of other beverage options competing for the attention of your potential customer. When they walk into a restaurant or bar and pick up a wine list, that number can jump to hundreds. Walk into a wine shop and you’ve got thousands of options.

Your bottle can’t speak directly to the customer from the shelf but you can on Twitter.

Engagement should be your first and foremost priority every time you or a winery employee logs onto Twitter. The point shouldn’t necessarily be to sell wine but rather to sell yourself–your story and what makes your winery unique.

And, truthfully, you do have a unique story. While you are “just making wine”–like your thousands of competitors–there are thousands of little decisions you are making in the vineyard and the winery that leaves an indelible imprint on your wine. Share them. Share that part of you that you are putting in your wine.

Let people see some of the wonders and mysteries of wine. When you are in the wine biz and surrounded by it all the time, every day, it is easy to forget how cool it can be to “regular folks” to see what bud break is or what a bubbling ferment looks like. The vast majority of wine drinkers have no idea how canopy management or green harvesting influences the end quality of a wine. What do winemakers look for when picking out barrels and how do you “feed yeasts”?

These are things that make wine drinkers who are scrolling through a timeline of nothing but useless bottle porn stop and read your tweets.

Say No to Bottle Porn

What’s in the blend? How was it made? What’s the story of the vineyard or winery? Who knows!?!? It’s just bottle porn.

One of the worst things a winery can do is get lazy and just post bottle porn pics on their timeline. What is bottle porn? Random pics of wine with little to no information outside of things like “Hey, it’s sunny out! Great day to open up our new Chardonnay!”

Maybe a winery will spice it up just a tad with a food pairing suggestion but it’s still pretty useless.

Yeah, we get it. You make wine and you want to sell it. But how does that make you different from the thousands of other wineries out in the world and on Twitter? It doesn’t.

And that’s the rip.

In a competitive market like wine you want to stand out. Lazy bottle porn just keeps you chained to the pack of Twitter clones posting the same random bottles pics. It doesn’t matter if they have different wine labels or set in an exotic setting like a fire by a ski slope. It all looks the same.

Like regular porn, it’s pretty easy to get “desensitized” to bottle porn with the vast majority of Twitter followers just scrolling right past your tweet. That’s the lesson that the big corporations in the spirits world learned. Sure a Tweet is a heck of a lot cheaper than a billboard or magazine ad buy but they are far less effective.

If posting random bottle porn is all that you are willing to do to keep your winery’s Twitter active then why even bother? You might as well follow Bacardi and Beefeater to Twitter retirement.

But if you do want to take advantage of the potential reach that Twitter offers, here are three winery accounts that I recommend every winery take a look at.

A Few Great Winery Twitter Accounts to Follow

Rabbit Ridge Winery (@RabbitRidgeWine)

If I had to point to one account that I would encourage other wineries to emulate, this would be it because here is a winery that actually engages people–not only about their wines but about wine in general. A small family winery in Paso Robles, I suspect that owner Erich Russell himself does most all the tweets because this account has a personal feel to it. Far from just being a “brand,” Rabbit Ridge has a personality to it that says there is a real person behind the keyboard and, most importantly, a real person behind the wine.

Hardest part of training the vine like they do in #Condrieu is the very low vine and the first training. Regular trellis you can stand this requires being quite low as you can see and many of the shoots removed are only a few inches off the ground https://t.co/SwercUC2Z1

— Rabbit Ridge Winery (@RabbitRidgeWine) April 24, 2018

But this feel of a person behind the keyboard goes two ways. The problem with a lot of winery Twitter accounts is that they come across as too robotic and too promotional. I can’t emphasize enough how important it is for a winery to be engaging rather than static and solely promotional. The way you engage with other Twitter users should be approached the same way you engage potential customers–are they just wallets that (hopefully) buy your product or are they people that you are sharing the work of your land and your hands with? Rabbit Ridge Winery is an excellent example of an account that makes potential customers on Twitter feel like they’re actually people who the family of Rabbit Ridge wants to share their story and love of wine with.

Tablas Creek (@TablasCreek)

Anyone who has read my Wine Clubs Done Right post knows that I admire the business acumen and customer focus approach of this Paso Robles winery. That same savviness shows in their social media approach where they let consumers get a behind the scenes view of the vineyard and winemaking process.

If you’re wondering why we think it’s so important that we’ve integrated our flock of sheep and alpacas into the vineyard ecosystem, this @nytimes piece offers good insights. https://t.co/u8uxNntrDJ

— Tablas Creek (@TablasCreek) April 25, 2018

While Rabbit Ridge and Tablas Creek are probably at the upper end of exceptional engagement, it is still possible for wineries to “up their game” and get more mileage out of Twitter without being quite as active. Below is one such example.

Lauren Ashton Cellars (@LaurenAshton_WA)

While not immune to the siren song of occasional bottle porn, one thing that Lauren Ashton does exceptionally well is encouraging people to come and engage with them at various tastings they do outside of their winery.

Hey #Burlington – stop in to see Jeff at the Burlington @Costco this weekend: April 21st & 22nd! pic.twitter.com/xEEDUWlj41

— LaurenAshton Cellars (@LaurenAshton_WA) April 21, 2018

And their timeline has several more examples where an actual person, name and face, is introduced to prospective customers with a personal invite to meet them at an offsite event. It’s promotional but still engaging and even if that is the bare minimum that wineries on Twitter do, it’s still elevating the Twitter game and helping them stand out from the crowd of lazy bottle porn.

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