Archive for the ‘Tasting Flights’ Category

When the “Mo” in “BevMo” Means Mo’ than “More” … -or- Up Walnut Creek, Without an Ah-So?

April 3, 2012

This Thursday evening, April 5th, the “Mo” in “BevMo” is not just going to mean “More,” it’s going to mean “More Ridge Vineyards.”

That’s right, Ridge Vineyards (in the form of me and some very fine wines!) is heading to Walnut Creek, California  — the BevMo Home Ranch, the Flagship shop, the Juggernaut, The Mothership – to host a tasting of the following:

2010                       Ridge Estate Chardonnay
2010                       Ridge Geyserville Zinfandel
2010                       Ridge Paso Robles Zinfandel
2009                       Ridge York Creek Zinfandel
2006                       Ridge Monte Bello
2009                       Ridge Estate Petite Sirah

If you can be there, definitely be there! Then you can taste this …

… whilst here:

Which is groovy.

And if you can’t join us in the flesh, be there in the virtual sense! Join us in the social-media-o-sphere via The Hashtag; meaning, post up on-line, include #RidgeVineyards and #BevMo in your prose, and watch your musings mind-meld with the masses, your rhetoric reconcile with the rivuleting rimes of the resolute, your poesy pool with the perspectives of the passionate, and your opinions  orient to the oratory of the oeno-obsessed.

http://www.facebook.com/RidgeVineyards

http://twitter.com/#!/ridgevineyards

https://plus.google.com/s/ridge%20vineyards#102143133472506823527/posts

Post up!

Meaning, jump in the stream, the water is wine, and the rapids are perfectly delicious!

No matter how you wish to don your Ridge, and no matter where you wear your BevMo, this Thursday is gon’ to be tastin’ time!

Can I get an AMEN!?!

I say, can I get a HALLELUJAH?!?

Praise the Ridge!

Praise the MO!

3.25.12 was “Go, Go, Rhone Rangers!” Time …

April 3, 2012

Scenes from the annual Rhone Rangers Tasting in San Francisco, 3.25.12!

And may we say, congratulations to all the RR Gang, for another outstanding event, and thanks to everyone who attended, we hope you had as good a time as we did!

FIGS! (Footage Improvisational, Guerilla Spontaneous!)

And some static snaps for the oeno-visualic viewocities …

Ahoy mateys, away we sail, and we’ll see you on the other side of the ocean, just about this time next year!

The Spring Releases Cometh!

March 30, 2012

O come all ye faithful!

This weekend, the Spring Releases cometh!

This weekend, we’ll be debuting a whole new roster of wine offerings, and if you’re able to get to either of our two Estates (Lytton Springs or Monte Bello), you can be among the very first to try the new releases!

Just what are the new Spring Releases? Behold!

 2010 Ridge Vineyards Geyserville
(An absolutely “classic” vintage, or should I say, a vintage classic! This is a quintessential expression of why the Geyserville is held in such historically significant regard!)

2010 Ridge Vineyards Paso Robles
(One of the most sophisticated vintages in our long history with the Dusi Ranch; as complex a Paso as we’ve ever seen!)

2010 Ridge Vineyards East Bench
(Currently #2 best-selling zin in Top US restaurants!)

2010 Ridge Vineyards Chardonnay
(Wilfred Wong, BevMo’s illustrious wine buyer/reviewer/cellar master, is already predicting this for his 2012 Year-End Top 10!)

2009 Ridge Vineyards Estate Cabernet
(All the hallmarks of the Monte Bello style; but styled for approachability!)

2009 Ridge Vineyards Estate Merlot
(Quite possibly the new star of the show; our first Estate Merlot since 1997! This wine has got to be tasted to be believed! Ridge staff are in love with this wine!)

Now here is the $10,000 question … which wines are we going to pour at which location, and in which order?

You’ll have to come visit to find out!

The United States of Syrah: Red, White, and You

March 23, 2012

If you’ve ever had a bottle of Ridge Vineyards Syrah, you’ve probably checked out the label. And when you checked out the label, you probably saw this …

And when you saw this, you probably did a bit of a double-take, scratched your head, and went, “Wha?”

Ok, maybe not. Maybe you’re already familiar with the wines and processes of Côte-Rôtie, in the Northern Rhone. Or maybe you’ve caught onto some of the contemporarily tradition-minded Rhone offerings from Australia, or Santa Barbara. Or conversely, maybe you aren’t familiar with Viognier at all, and just didn’t know it was a white varietal.

But for most of us, when first we see this label, the inclination is to wonder at the unexpected  juxtaposition of red and white grapes in the same bottle. It just doesn’t seem … right, somehow.

There are, however, very good reasons behind why these two do reside together so well. Briefly and colloquially, it’s a triumvirate:

1. Texture. Viognier’s viscosity makes for a brilliantly smoothing and rounding counterbalance to the tannin-forward granular rusticity of Syrah.

2. Aromatics. Viognier’s perfumed floralilty makes for a deliciously decadent interweave with the darker, inkier, earthen aromatics of Syrah.

3. Color & Preservation. Aspects of the chemistry of Viognier serve to keep the parallel tines of fruit and tannin at an even pace along the developmental trajectory of cellar-worthy Syrah. Put another way, Viognier helps keep the fruit, color, and aromatics intact over the long process of tannin-softening.

It’s this last rationale, #3, that is truly at the core of the Syrah-Viognier co-fermentation construct. It can get a bit heady when you dive full bore into the chemistry of it all, but it’s fascinating stuff, so let me please introduce winemaker Eric Baugher, as he arrives to spelunk you through the caverns of co-fermentation:

The approach we take with co-fermentation of Syrah with Viognier, is to first de-stem the syrah and open the crusher rollers.  This allows a high percentage of whole berries to travel through to fermenter uncrushed.

Next, based on calculated weight, we will destem and crush the anywhere between 5-10% viognier on top of the syrah in the fermenter. 

We then wait for natural yeast fermentation to begin, and pump-over and irrigate the cap to extract color and tannins. 

The typical maceration time (crush-to-press) is 7-8 days total, with twice a day pump-overs given. 

The viognier contains colorless flavanols from the skins that extract and conjugate with the extreme concentration of syrah’s anthocyanin color molecules.  Basically, the theory is that viognier helps stabilize syrah’s color; the condensation reactions between viognier’s flavanols and syrah’s anthocyanins form highly stable polymerized molecules that stay with the wine for life.   Once these polymers form, they don’t degrade through normal oxidation reactions. 

There is also a shift in the color spectrum of a syrah that has co-fermented with viognier.  Normally, syrah has a deep ruby color.  Once viognier is thrown into the mix for the complex reactions to form, the color will shift from deep ruby to saturated purple/blue.   This has a lot to do with light absorption/re-emission quantum chemistry of the anthocyanin complex with the viognier flavanols altering the polarity and electron flow of the multi-six carbon phenol ring that forms the anthocyanim molecule, thus altering the molar extinction coefficient.  The absorption of green spectrum light (520nm) by these condensed molecules causes re-emission of red spectrum 700nm plus a stronger re-emission at 420nm (deep purple/blue).  That’s why the co-fermented syrah/viognier blend works magically, creating an inkier wine.   It’s strange how this all works, taking a dark grape and cutting it with a white variety, and end up making a wine that is even darker.   That’s the complexity of quantum chemistry, which I had the pleasure of studying many years ago while obtaining my biochemistry degree.  

Now, I should say that this co-fermentation phenomena has been a very traditional winemaking approach taken in the northern rhone valley of France.  Through centuries of trial-and-error with many other varietals of the region, the combination of syrah with viognier became the standard.  This was decided by making better wine, not by having knowledge of the complex chemistry.  The chemistry came along much later to explain why it worked so well.

And that, my friends, is, in a nutshell, not only a mini-dissertation on co-fermenting Syrah and Viognier, but also, an excellent explanation of the relationship between Ridge Vineyards, and technology. Yes, we are pre-industrial at heart, and we still do, for the most part, things the old-fashioned way. But that said, we do have a very sophisticated technical side to us; the distinction is how we deploy it, and to what purpose.

I call your attention to something Paul Draper wrote, in an essay entitled “Pre-Industrial Winemaking at Ridge”:

In a synthesis of past and present, we have taken the pre-industrial techniques and applied them in conjunction with the best, least intrusive modern equipment. We’ve been told that we have the most sophisticated analytical laboratory of any winery our size.

Combine this with Eric’s words above:

Through centuries of trial-and-error with many other varietals of the region, the combination of syrah with viognier became the standard.  This was decided by making better wine, not by having knowledge of the complex chemistry.  The chemistry came along much later to explain why it worked so well.

And what you get is a lovely lil’ distillation of the Ridge philosophy on technology. In short, we essentially rely on technology to ideally confirm what we already knew by instinct.

For example, that Syrah and Viognier taste REALLY GOOD together, when co-fermented.

The next incarnation? The 2007 Ridge Vineyards Lytton Estate Syrah. Coming to a tasting room, or a cellar, near you. Soon. Very soon. Sooner if you’re an ATP member.

And if you can’t wait even that long (i.e. when your shipment arrives), you might want to consider coming to the annual Rhone Rangers event, held this coming weekend in glorious San Francisco. We’ll be pouring it there.

Come see Ridge Vineyards, at Rhone Rangers, to enjoy the benefits of citizenship in the United States of Syrah. Three cheers for the Red, White, and You!

Huzzah!

Huzzah!

Huzzah!

Ain’t No Strangers To The Rangers, Gots The Rhones In Our Bones!

March 17, 2012

March 24-25, it’s on.

It’s a rockin’ Rhone time
it’s blow your dome time, baby

The Rhone Rangers descend on San Francisco next weekend, and none shall be the same ever again.

The 24th? Winemaker’s Dinner. Who shall be there? Ridge Vineyards, of course. Along with …

Big Basin Vineyards, Crystal Basin, Curtis Winery, Davis Family Vineyards, Domaine de la Terre Rouge, Donelan Wines, Folin Cellars, Hahn Family Wines, Katin, Mount Aukum Winery, Pear Valley Vineyards, Qualia Wines, Quivira Vineyards & Winery, Tablas Creek Vineyard, Wesley Ashley Wines and Zaca Mesa Winery.

Word.

And the 25th? The Grand Tasting. The GRAND Tasting.

grand

adjective

1.

impressive in size, appearance, or general effect: grand mountain scenery.

2.

stately, majestic, or dignified: In front of an audience her manner is grand and regal.

3.

highly ambitious or idealistic: grand ideas for bettering the political situation.

4.

magnificent or splendid: a grand palace.

5.

noble or revered: a grand old man.
 
 
Impressive. Majestic. Idealistic. Magnificent. Revered. Grand. The GRAND Tasting.
 
Word.
 
 
And what will Ridge Vineyards be pouring? None other than the following:
 

2010 Ridge Vineyards Buchignani Ranch Carignane (special pre-release, winery-only offering!)

2010 Ridge Vineyards Lytton Estate Petite Sirah (not yet released, only the 2nd nationally-distributed Ridge Petite Sirah EVER!)

2007 Ridge Vineyards Lytton Estate Syrah (new ATP release, winery-only!)

2006 Ridge Vineyards Lytton Estate Syrah/Grenache (sold out ATP offering; last “public” appearance!)

1999 Ridge Vineyards Lytton Estate Syrah (uber-rarity from the library vaults!)

Word.

SAN FRANCISCO 2012 – A WEEKEND CELEBRATION OF AMERICAN RHONES

Recently sat down with two colleagues to start tasting some of the wines to be showcased at the event. If you wish to fly-on-the-wall yourselves, please dig the visuals …

Ridge Vineyards Spring Releases!

March 16, 2012

You’ll find me talking about these wines often in the coming weeks; the new Ridge Vineyards Spring Releases.

We had occasion to taste through them today with our very good friends from Alexia Moore Wine Marketing, and it was a wonderful day, to say the least, particularly as the tasting included two VERY RARE gems straight out of Alexia’s own cellar.

In addition to the Alexia Moore team, we had some lovely folks from Ridge on hand as well, including a very-happily-rained-on Vineyard Manager by the name of David Gates …

And a very-happily-quaffing winemaker by the name of Eric Baugher (seen here chatting with Ridge Regional Sales Managers Dan Buckler and Christina Donley) …

The tasting featured the following (listed in pouring order):

2010 Ridge Vineyards Estate Chardonnay

2010 Ridge Vineyards Geyserville

2010 Ridge Vineyards East Bench

2010 Ridge Vineyards Paso Robles

2009 Ridge Vineyards Estate Merlot

2009 Ridge Vineyards Estate Cabernet

2006 Ridge Vineyards Monte Bello

2010 Ridge Vineyards Lytton Estate Petite Sirah

followed by Alexia’s selections:

1979 Ridge Vineyards Monte Bello Zinfandel

1979 Ridge Vineyards Glen Ellen Zinfandel

Needless to say, a lovely time was had by all. As for myself? Just another day of dirty, dirty work …

p.s. both ’79s were showing surprising well; they each still had fruit, and the aromatics were divine across the board. That said, while they did want decanting due to sediment, they did NOT want a lot of air; if you’ve got either or both of these in your cellar, drink soon, and don’t air them out for long. They’re lovely, but they’re fragile  …

And by the way, don’t remember 1979?

It had something to do with roller skating, and it looked something like this …

Take your pick. White pants from 1979, or Ridge Vineyards from 1979 …

 

I’m just saying.

Monte Bello Collector Component Tasting Event: The 4488 Wrap!

March 12, 2012

Monte Bello Noir?

It was a dark and stormy night.

Except it wasn’t.

What it actually was, was a warm and sunny morning, with the low sun casting rays through the gauze of morning haze that lightly veiled the vineyards as I walked down towards the Old Torre Family Barn …

We couldn’t have asked for a better day, and the wine gods were smiling.

At that moment, with the mountain sounds closed to all but the gossip of birds and the rustle of the breezes betwixt the gentle crop-cover tendrils, it was hard to believe how many people would soon be joining us for the Monte Bello Collector Component Tasting…

But the lure of a tasting this unique is strong. Taste, grasshopper, the wine is good …

Or should I say, grasshoppers …

In addition to the beauty of the location, the deliciousness of the culinary offerings, and the singular caliber and exclusivity of the wines, one of the greatest appeals of this event is the opportunity to engage with members of our production team. Winemaker Eric Baugher, seen here with Kim Korupp (most excellent Monte Bello Retail Sales & Hospitality staffer), is a legendarily generous host …

…to whom guests come in droves, notebooks and pens in hand.

We were particularly pleased this year to have a new member of the production team join us for the Component Event festivities. He is Kyle Theriot, and he is now our Monte Bello viticulturist, and this was his very first Collector event as a host!

In addition to the excitement generated around the opportunity to taste barrel samples of the Monte Bello components prior to final assemblage …

… The event is also a great way to enjoy some of the finest of Northern California’s culinary offerings. Each year, we choose three of our fave producers, and we feature their wares at all three Monte Bello Collector Events. This year, Gayle’s Bakery in Capitola provided our breads, Cowgirl Creamery provided our cheeses, and Daniel Cote and the team at The Chef’s Chateau provided the charcuterie …

For the carnivores amongst ye, ye might wish to note that the salami was actually made with Monte Bello, and the pâté is topped with dried cherries re-hydrated with Geyserville Essence. I’m just sayin …

Anyhow, as the day progressed, it only became ever more incomparably beautiful …

There is nothing quite like the sparkle of Monte Bello sun on a Riedel wine glass …

It even brings a smile to the faces of our hard-working staff. For example, even though most excellent host Jenny Merit will likely be suffering wine-pourer’s elbow by the end of the day, her spirit remains simply irrepressible …

Something about the wines, perhaps …

The barn that is the locational epicenter of the event was built at the turn of the century by the Torre family; it was their winery, and the first 8 vintages of Ridge were made there as well. It’s a great space to begin with, and tasting within those hallowed walls definitely goes a long way towards helping one deeply internalize the historical narrative of our wines, and the story of our lands …

In a temporary lull, you’ll see it come across the faces of our staff; the depth of it all, the weight, the history, the story. Peter Yaninek is just as krinkly-eyed and kindly a host as one could ever hope for (and deeply knowledgeable and passionate as well!), and as euphorically reverential a viticultural mendicant as anyone who’s ever strode the mountain or lifted a bottle of Ridge, but in the temporary quiet of a non-pouring moment, the gravitas returns …

While the tenets of Responsible Hospitality mandate a mitigated, modulated, and controlled dispensation of tastes, with nothing left to chance as regards the precision of the pours …

… nothing can in fact diminish the enthusiasm with which those tastes are enjoyed. Take winemaker Eric Baugher, for example; he’s not just an employee, he’s a fan!

And he’s not the only one …

(if you look closely in the pic above, you can spot the host of the very great Stay Rad Wine Blog!)

(And above is Assistant Winemaker Shun Ishikubo, talkin’ shop with none other than The Pepper Man!)

Why, even Mark Vernon, the President of Ridge Vineyards, got in on the act! He’s not just the President, he’s a fan!

While the Old Torre Winery Barn was certainly the locational epicenter of the event (courtesy of our pouring not only the four components, but also the 2011 Monte Bello First Assemblage AND the soon-to-be-released 2009 Monte Bello!), the Monte Bello Tasting Room was certainly a hot bed of oeno-activity as well …

After all, legendary Monte Bello staffer Barry Campbell was pouring the 2006 Monte Bello down there, not to mention the VERY RARE 2009 Historic Vineyard Series Klein Cabernet … they’s was linin’ up, they was!

And don’t forget the picnic area! Heaven forfend if you forget the picnic area. That’s where the serious collectors go, the salty and sage veterans of the Monte Bello wars …

 

The picnic area is where THEY go to share the treasurable niceties from their own hidden vaults … Oat Valley Carignane, anyone?

One of the true stars of the whole show, of course, is our head winemaker, Paul Draper, who, despite having been in these viticultural trenches for over 40 years, still delights in chatting with guests about all things wine, and all things Ridge …

And when he and Eric both go side-by-side?

Magic. That’s a lot of palate magic right there …

And don’t get me started about David Gates! Being our Vineyard Manager (i.e. a farmer!) it’s a tad rarer that we get him INSIDE the barn, but anyone who’s ever tasted with David knows he’s just astonishingly charming, brilliant, knowledgeable, charismatic, and flat-out entertaining. Here he is, running it down for very well-regarded wine-blogger Martin Redmond (he of http://enofylzwineblog.com/) …

The sun is shining, the weather is sweet, yeah, makes you want to move those dancing feet

Or, just sit, and not do much of anything. Just drink wine, feel happy, relax …

And if all I’ve said to date hasn’t sold ya, just dig this cat (and note the vintage Day In the Vineyard shirt!) …

Dig it Les! Just dig it …

And to you all, I thank you all! Thank you all, on behalf of us all! This is such a special event for us, and we treasure the time we spend with you. Come back next time, it’s going to be oh so fun again …

What’s Up Lunch?: The Take & Bake Pizza Chronicles

February 20, 2012

Greetings all!

Readers of this blog may be familiar with a series of postings we’ve run over the past couple of years; our “What’s Up Lunch?” series, in which we document unique luncheon pairings with our wines. Well, I’m not sure this qualifies as a “unique” pairing, per se, but it certainly occurred at lunch, and it definitely involved our wines. And I’ll argue for the singularity of the event by virtue of the constraint …

Constraint? Of course! We can’t just sit around and eat pizza all day! But what we CAN do, is a taste test with four different Take & Bake pizzas!

So that’s what we did; four pizzas, two wines, two tasters.

The tasters? Myself, and my colleague Sam Howles-Banerji; one time harvest intern cum cellar rat, long-time tasting room staffer, and now, full-time member of the Monte Bello Hospitality Team.

The wines? 2005 Ridge Vineyards Grenache, and 2009 Ridge Vineyards Lytton Springs.

And the pizzas?

 
The challenge? Determine which was the best pairing of wine and pizza.
 
 
Round I commences, with the Whole Foods offering; the decision? Grenache by a nose. The thin crust is appealing, but chewier than expected, and while the sauce does a nice reconciliation of sweet and tart, the cheese lacks flavor, and comes off a tad oily accordingly. That said, as far as the pairing goes, the spice of the grenache plays off the oil well, and the sauce’s balance of sweet and tart matches the architecture of the wine quite decently. A good, if not great pairing, with the wine, in the end, just seeming slightly too big for the pizza. Comparatively though, the pizza just swallows the back half of the Lytton’s finish, so, as noted, the Grenache gets the nod with this one.
 
 
Round II commences, with the Uncie Ro’s (Santa Cruz’s own!); the decision? Our Estate Cabernet! I know, I know, that wasn’t supposed to be part of the tasting, but we just KNEW it would be perfect after tasting this pizza. The crust is a lovely, chewy, thin NY style, and while it’s a bit shy on cheese, the herbs (particularly the parsley) are perfect, and they just cry out for cool climate cabernet. Thus, the 2008 Ridge Vineyards Estate Cabernet. That said, still not a perfect pairing. A pretty great one, but not PERFECT.
 
 
Round III commences, with the Annie’s offering. BAM! Unquestionably, this is one of the very best take & bakes we’ve ever had. I was worried at first, because it has a very, shall we say, “puffy” crust, and I usually don’t like a puffy crust. But the voluminous explosion of sauce and cheese on the palate is just exquisite; piquant and sweet, herbal and cheesy, just totally excellent. That said, and sadly, not a great pairing for any of the wines we were tasting. The grenache was the best option of the three, but the two, at best, co-existed; there was no real magic.
 
 
So the final round commenced, with the Vicolo. This is a corn crust offering, so it was kind of odd-man-out in the group, but it tasted quite good. The crust was both sweet and granular, the cheeses were present without being overtly fatty or oily, and the addition of sun-dried tomatoes is genius for adding a bit of tang. And the wines? Not so great a pairing with the Lytton Springs; it certainly gave definition to the palate movement, and showed the wine as a full journey, but it sort of thinned the fruit out a bit, and gave too much attention to the structure. But with the Grenache? KILLER! Totally magical, the total greater than the sum of its parts, the mojo third flavor; perfection as a pairing.
 
So, what’s up, lunch?
 
Best overall Take & Bake Pizza goes to the Annie’s offering, though we would certainly prefer less puff to the crust. Runner-up goes to the Uncie Ro’s, which really was delicious, and we loved both the herbs and the “local” factor, but it was just a tad too shy on cheese to sweep the award.
 
Best overall pairing goes to the 2005 Ridge Vineyards Grenache and the Vicolo Quattro Formaggio; while we liked (but didn’t love) the pizza on its own, the two together just absolutely came alive. Runner-up goes to the Uncie Ro’s with the  Estate Cabernet.
 
What’s up, lunch?

A Monte Bello Vertical: Video Prep & Haiku Notes

February 19, 2012

I very recently had the opportunity to prepare, serve, and taste a rather preposterously fine vertical of Monte Bello: the 2011 first assemblage, a 2010 barrel sample, and the 2009, (which is in bottle, but not yet released), plus the 1978, the 1984, the 1985, and the 1992.

For a crazy inside-the-velvet-rope insider’s look at the very exclusive inner workings of preparing a tasting of this caliber, please consider viewing the following video …

And as to tasting notes; how best to describe this singular display of magic mojo juju funktasticness? Haiku, of course …

2011 Monte Bello

In these years, when winds
howl cold, and kindness cowers,
such focus, such pride.

2010 Monte Bello

Delivered, I knew
you already, small child; and
already so wise!

2009 Monte Bello

Tenor saxophone
says listen — king of Kansas —
I am the big Jazz.

1992 Monte Bello

Hummingbird stops to
simply sit, sees dawn kiss the
dew; such perfection.

1985 Monte Bello

Noir hero, hard-boiled,
this case defines you; now we
know your deep justice.

1984 Monte Bello

Can it be, with all
this soulful knowledge, you should
 still dance like a child?

1978 Monte Bello

What we all should strive
to be ; past striving. Not old,
not young, simply true.

Building Monte Bello: The 2011 Assemblage

February 15, 2012

It was a beautiful day on the mountain, and a beautiful day to make history.

I left the morning sun behind, and entered the true velvet sur-surface catacomb of The Monte Bello Room.

I emerged on the other side, into the comparatively harsh radiance of an office, a hallway, and then, the room. The room in which it was to all transpire. The sacellum within. It wasn’t exactly with confidence that I walked into the room, though neither was it with the abject terror that had so twisted my guts the first time around. The mantra cycled in my mind, “You’ve done this before, and you can do this. You’ve done this before, and you can do this. You’ve done this before, and you can do this.” It felt good to be a part of it all again, and while I wasn’t nervous to the point of emotional instability, I was still imbued with an awe that can’t be tamed, and will never dissipate.

The room looked as if it hadn’t been touched since this same time last year. The glassware was shimmering in all its crystal purity, the weight of the wooden table immense, reassuring, stable. The bread basket was full, the cheeses were cut and in their places; knives glistening at their sides. Pools of beatific olive oil lying languidly in shallow white dishes, and on the glossy black matte of the counter, the wines.

A seeming acre stretching into infinity; beakers, bottles, glasses. And hovering over it all, the butterfly-fleet fingers of winemaker Eric Baugher. An odd thought, but watching the intense choreography of his concentration, the near effortless rhythm to his subtle movements, the curious dance of his hands, with not a sprig of energy wasted, I was reminded, of all people, of Jamey Turner playing the glass harp on the old Tonight Show with Johnny Carson. The way he too hovered over a sea of glassware, making a beautiful and eerie music all his own.

This was the second day of the Monte Bello First Assemblage Tasting, and the news from Day One was very good. Thirteen lots had been selected from the core twenty-four, the highest in recent memory, possibly ever. And this from the 2011 vintage, a growing season near universally decried across California. This is one of so many singularities about The Ridge Way, that in the most challenging of seasons, we should find ourselves blessed with the most intensely concentrated of flavors, at a quality level almost impossibly high.

The Monte Bello is a “built” wine; built literally from the ground up, relying on little more than the natural complexities, nuances, and variations present within the boundaries of the vineyard. All three “tiers” of our mountain — the lower, the middle, the upper — are sub-divided into much smaller blocks, identified and isolated to capture each micro-climatic miracle of distinction. Think of a painter’s pallet, each hue and tone the ingredients of a waiting masterpiece. Swirled together, a formless, charmless mud, but kept separate and distinct, the origins of genius. Think of the vineyard in the same fashion; harvested all at once, all together, and with total disregard for the unique personalities of each and every sub-parcel, the result is formless, shapeless, undefined, a wine unremarkable. But keep them apart, carrying them safely and distinctly through harvest, through fermentation, through tasting, and you have the origins of greatness, the pure building blocks of magic.

This is how Monte Bello is built. From a baseline group of twenty-four vineyard parcels, so defined for their consistent and historical offerings of Monte Bello-caliber fruit, a “control” is “assembled,” a compendium of juice indisputably consistent with history, with quality, with beauty. This assembled control becomes the beginning of the First Assemblage process. Alongside the control, a second glass; in it, the control PLUS ONE. Juice from one additional parcel, added to the mix. We taste “blind,” no one knowing which is which. And we taste, and we taste, and we taste. And we write. And we sip, swish, spit. Again and again. We ponder, we debate inside our minds, we debate with one another, we debate with the gods. We stare at the colors, bury our noses in the aromas, let the liquids lay widely on our palates. We aerate aggressively, we savor delicately. On the page, metaphor upon metaphor, analysis upon analysis. Are the tannins coated or exposed? Are the acids firm or lively? Is the fruit robust and powerful, or delicate and elegant? Eventually, a decision must be made. One wine gets the dreaded minus, one the plus of affirmation. In secret, each taster shares their votes with Eric. Then the talking begins anew, a break from the near funereal and holy silence preceding. Each taster explains their vote, offers their perspectives. The “speeches” have the passion of conversion to them, but of course the votes are already in, there is nothing that can be changed now. But the insights are fascinating, and we each take notes on one another’s thoughts; new jottings joining the stained mosaics already decorating our yellow-lined pages. Will the addition make it? And what WAS the addition? Young Cabernet Franc from Rousten? Merlot from the middle? The curtain comes up, the votes are tallied, the verdict is clear.

After the first flight, it was clear the day would be unusual; nine tasters, seven in favor of the control (i.e. no “addition”). But the two “plus” votes? Paul Draper and Eric Baugher! A conundrum right out of the gate! Would they wield their “winemakers veto?”

They did not. The control moved on. Flight two commenced. Another seven-to-two vote! Again, the control took the majority of votes. Two flights in, and still no addition! But at least we had unity amongst the trio of winemakers this time; Paul, Eric, and John Olney all voted the control.

Flight three? Yet another seven-to-two vote! This was unprecedented! And this time, John and Eric united in favor of the addition, while Paul came out for the control. Which put Paul in the minority camp, as the addition had taken the seven plus votes. Now what??? Would Paul veto?

He did not. What he did instead was take a moment to acknowledge the extraordinary caliber of the wines we were tasting. The voting profile kept changing because it was simply so HARD to make distinctions. Everything was, in fact, delicious. Personally, flight three had been the hardest yet for me to decide on. But in the end, I’d settled on the addition, which put me with the majority. We had a new control! Fourteen lots.

Things got upended all over again with flight four. This time the vote was tight as tight could be, five-to-four! And this time, John and Paul voted in unison, while Eric was odd man out! The 5s were on the control; Eric and the 4s were for the addition. After much discussion, all at the table opted to move the addition on, even though it had taken only the four plusses. Truth be told, we were getting excited, and the prospect of another parcel in was just too much to resist.

And now came yet another wrinkle; John Olney had to return to Lytton Springs to attend to developments on the bottling line.

That left eight tasters, with no tie-breaking vote! Fortunately, flight five saw a six-to-two clear majority, again in favor of the addition. A 4.4% introduction of Cabernet Franc! I was thrilled.

The inevitable happened with flight six; a tie! Four for the sixteen-lot control, four for the addition. And what an interesting split! The extended winemaking team was all in on the addition (Paul Draper, Eric Baugher, Shun Ishikubo, and Shinji Kurokawa), whereas the vineyard team (David Gates, Will Thomas, and Kyle Theriot) were all united behind the control (which is where I voted as well). The vineyard team and I lost out; the addition prevailed, we were at seventeen lots!

Flight eight, the final round. Another tie! Four-to-four. What to do now, oh, what to do? This time, restraint prevailed, we held at seventeen lots. This was now “officially” the First Assemblage of the 2011 Monte Bello!

In describing the wine, Paul used the word “satisfying” (then immediately noted that he didn’t think he’d ever used that term to describe a wine before!), and he was right. This was a very satisfying wine.

But the final challenge still remained; a four-wine “blind” tasting of the new 2011 First Assemblage, alongside the previous three vintages of Monte Bello: 2010 (barrel sample), 2009 (unreleased, in bottle), and 2008 (current release). This was to make sure we hadn’t all collectively tunnel-visioned our way into a fatally narrow paradigm, into a restricted palate calibration, into a world of 2011; too self-reflective, too self-justifying, too far away from history.

As the tasting was blind, the challenge was of course to guess which vintage was which, while also ideally affirming the 2011’s proper place in the lineage. To add a wrinkle, I gave myself a little test. First, I voted entirely on smell; ending up with (from left to right) the 2008, the 2011, the 2010, and the 2009. Then I voted on taste, ending up with a chronological order; 2008-2011. When the metaphorical curtain came up, I’d been right on taste, and two-out-of-four on aromatics. What this told me was two things: 1) I wasn’t quite over my cold yet, and my nose was still compromised! And 2) That the 2011 sat in there just fine. Strong, concentrated, deep, full, complex.

Me? I was tired, wiped out, exhausted, spent, flattened.

But also exhilarated, excited, rapturous.

This was a day for the ages, and this was a wine for the ages!

This wine will see release in 2014. It may sit in your cellar for, what, ten years? Twenty years? Thirty years? It might be the year 2044 before you taste the full flower of this wine’s potential. 2044! If I am fortunate, I will be an old man then, but hopefully still a vibrant one; full of passion, still enacting a reconciliation between the wildness of my youth and the wisdom of my age. I wish the same for all of us, we assemblers. May we all live to 2044 and beyond! And may we still be bridges between the unbridled passions of our younger selves, and the wise and peaceful souls of our winters.

When you taste this wine, this is what you will be tasting. The bookends of our souls, and all that breathes between.

Both the sage and the wise were drinkers,

Why seek for peers among gods and goblins?

Three cups open the grand door to bliss;

Take a jugful, the universe is yours.

Such is the rapture found in wine …

 

(from “Vindication” by Li-Po)


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