Fall sale this weekend! 10%-20% off select wines

Our Fall sale is happening this weekend, Thursday Oct. 16th through Sunday October 19th! Save 10%-20% on select red & orange wines, including several wines with no added sulfites.

Roark 2012 Malbec Santa Ynez Valley
Juicy, fresh, exuberant Malbec from the Central Coast.
Regular Price: $28.00
SALE PRICE: $23.80

Grosjean 2012 Pinot Noir, Vallee d’Aoste
Elegant, delicate, restrained Pinot Noir from northern Italy.
Regular Price: $28.00
SALE PRICE: $23.80

Rafa Bernabé 2011 “El Morron” Garnacha, Alicante
Light-bodied, with minerals and pretty fruit from southern Spain. No added sulfites.
Regular Price: $25.00
SALE PRICE: $21.25

Adega Vella 2011 Mencía, Ribeira Sacra
Soft, supple, and stony, with juicy red fruit from the western side of Spain.
Regular Price: $15.00
SALE PRICE: $13.50

Celler Acústic 2010 Red Blend
A bold, spicy blend of garnatxa (grenache) & samso (carignan) from Spain’s Montsant region.
Regular Price: $24.00
SALE PRICE: $19.20

Andréa Calek 2011 “Babiole” Red Blend, Ardèche
An intense, earthy, and bold red wine from France’s famed Rhone Valley. No added sulfites.
Regular Price: $28.00
SALE PRICE: $22.95

Château Tire Pé 2012 “Diem” Bordeaux
The purest expression of Merlot, aged in concrete tanks. Certified organic.
Regular Price: $15.00
SALE PRICE: $13.50

Rafa Bernabé 2012 “Benimaquia” Moscatel, Alicanté
An intensely floral, structured, and profound skin-fermented white (orange) wine from southern Spain, aged in amphora. No added sulfites.
Regular Price: $23
SALE PRICE: $19.55

Distillery Visit: St. George Spirits

Did you know that Alameda’s former Naval Air Base is now home to a number of beverage manufacturers? Wineries, distilleries, and breweries – the craft beverage industry is booming on that little island next to Oakland. I had the opportunity to take a tour of the St. George distillery a few weeks ago in honor of a friend’s birthday, and it was great!

P9060001For just $20 and a reservation, you can take a tour of this famous distillery as well. Their claim to fame is being the first American beverage manufacturer to commercially produce an absinthe after the ban on it was lifted in 2007 (it had been banned in the United States since 1912). The prohibition of absinthe was due to the misconception that wormwood (one of the botanicals used to produce absinthe) made people hallucinate, crazy, and violent. Suffice to say, none of that was true, and since the repeal of the ban, absinthe production in the US has taken off.

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In addition to absinthe, St. George makes a number of other distilled spirits. Coffee liqueur, a variety of gins, agricole rum (rum made with whole sugar cane, rather than molasses), fruit brandies, fruit liqueurs, whiskies, and bourbons. When you take the tour, they explain to you in great detail the process of making various spirits and the history behind absinthe, all while showing you around their incredible space.

P9060032At the end of the tour, you are guided back to the tasting room, where you are walked through a tasting of their delicious spirits. My personal favorite was and has always been their “Terroir” gin, a spirit aromatized with botanicals straight from Mt. Tam – wild sagebrush, douglas fir, and bay laurel all come together to produce a libation whose aroma smells just like Mt. Tamalpais on a hot summer day. The agricole rum is really unusual and herbal, and smelled just like a dirty martini full of olives. I also really enjoyed the fruit liqueurs, which were sweet and fresh tasting.

P9060073As a wine professional, it was really interesting and beneficial for me to see exactly how spirits are made. I spend so much time thinking about and researching wine, that I forget there is a whole world of other beverages out there that I don’t know anything about. If you are planning on going to Alameda, be sure to set up a tour of the St. George Spirits distillery – you won’t be disappointed!

 

 

 

Wine of the Week: Broken Arrow Wine Co. White Blend, North Coast

This wine is SOLD OUT, but available by the case if you special order – just email orders@winelandia.com. Thanks for the interest!

It’s been a little while since we’ve featured a Wine of the Week, and we are coming out of the gates with one of our favorites yet! This white blend is from winemaker Aran Healy, a San Francisco resident, winemaking consultant, and Potrero Hill wine shop owner. His Broken Arrow wines are totally under the radar, mostly found in his shop and at local restaurants.

This white blend is mostly Rhone varieties from the North Coast AVA, including 50% Roussanne, 30% Viognier, 15% Vermentino, and 5% Picpoul. It’s rich and full of Rhone-y texture that’s perfect for heartier fare, while still having enough acidity to pair well with sunshine or seafood. The screw-cap closure gives you easy access, which makes this wine a no-brainer for a late summer picnic. It’s hard to find a white wine with so much stuffing at this price point, so pick some up today!

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Blend: 50% Roussanne, 30% Viognier, 15% Vermentino, 5% Picpoul
Region: California>North Coast
Vineyard: Various sites, sustainably farmed.
Tasting Notes: If there was ever a perfect everyday white wine, this would be it. It finds harmony between voluptuous and bright, offering loads of texture and body while having plenty of freshness and acidity. Honeysuckle, stone fruit, and mineral are at the forefront of this luscious white wine, which makes it great to pair with a variety of foods.
Food Pairing: Pan-roasted halibut, roasted root vegetable salad, cheese plates
Production Notes: Hand-harvested fruit. Bottled with 10ppm SO2.
Winemaker: Aran Healy
Bio: A native of Mendocino county and current resident of San Franisco, Healy dabbles in many areas of the wine business. A former assistant winemaker at Beauregard Winery, he is currently a winemaking consultant, winemaker, French bulldog caretaker, and owner of a little wine shop in Potrero Hill called Ruby Wine. Aran is a well-rounded wine professional with a passion for natural wine. Broken Arrow is his own label geared towards well-balanced, responsibly made wines at everyday prices.

It’s Harvest Time in Wine Country

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Monday morning, I got out of bed at 4am so that I could be at a Saratoga vineyard by 6am to help some friends pick grapes for a wine they intend to make under their new label, Thistle. The wine will be styled after those made in Côte-Rôtie – mostly Syrah co-fermented with a small percentage of Viognier (an aromatic white grape). The idea behind adding 5%-10% of Viognier to your Syrah has a few purposes, but the primary idea is that the Viognier makes the wine more fragrant and floral, while also bringing out the aromatics in the Syrah.

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If you’ve never harvested grapes before, let it be known that it is some of the hardest work I’ve ever done. While the weather was initially cool and foggy, the sun eventually came out and gave us all a relentless beat-down. In addition to the hot sun, some of the vineyard was on a pretty steep hill, making it even more difficult to maintain a foothold and harvest the fruit. There were about 10 of us picking 1.25 acres, and while we worked hard, it still took us until about 3pm to finish the pick. The end result is highly satisfying, seeing the fruits of your labor (har) all neatly piled up in buckets and bins.

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The greatest part about harvest is the group effort and camaraderie – everyone is working as hard as you are, and plugging along towards the same goal. Most people don’t know how much manual labor goes into the production of fine, hand-crafted wine. A lot of grapes are harvested by machines, but the best wines are gently harvested by hand.

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The hard work and heat were punctuated by copious amounts of barbecue, delicious cider from Normandy, a little bit of Champagne, and the company of good friends. The shady knoll we had our picnic on was a welcome oasis.

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Above: Thistle winemaker Aran Healy sabering a bottle of cider from Normandy with a pair of shears.

P9080150At the end of the day, we had harvested just over 2 tons of fruit (that’s over 4,000 lbs). I feel fortunate to know so many hard-working, ambitious, and creative people who make fine wine.

P9080155I’m looking forward to trying the new Thistle 2014 Syrah/Viognier!

Winelandia 6-Packs for Summer

SUMMER SIX-PACKS ARE SOLD OUT! Thanks for the interest!

Is summertime making you thirsty? Forget the beer, pick up a 6-pack of wine! We’re offering two new summertime 6-packs in our online shop, featuring our favorite wines for summer. Choose from French or Californian wines, and save 10% off retail when you buy a 6-pack (discount is worked into the price). Free delivery in San Francisco, $5 delivery in Oakland/Berkeley/Peninsula. Limited time offer!

Email orders@winelandia.com if you have any questions.

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Making Wine at Home

A few years ago, as my obsession with wine was picking up steam, I decided that I wanted to make my own wine. Some of my friends thought I was crazy, while others thought it was really cool and wanted to help out. I spent a few months reading winemaking books and home winemaker forums online, preparing myself for the 800 lbs. of Dry Creek Syrah grapes that were destined for my garage.

My first vintage was 2011, a notoriously difficult year for grape growers and winemakers in California. We had a long, cool summer, followed by rain at the end of the growing season. Anyone who picked their fruit before the rains were able to produce age-worthy, complex, structured, and focused wines, while those who waited until after the rain were running into issues such as the grape’s sugar content getting diluted by the rain water and mold. My grapes fell into the latter category, and we had to make a quick decision to harvest before the problems we were encountering in the vineyard progressed. We had to drop about 10% of the fruit before harvest, which had grown moldy from the moisture.

botrytis_grapes_webThe wine that I produced that year was rife with issues, and my inexperience compounded by my generally worrisome demeanor was a recipe for disaster. I cried a lot that year in the corner of my garage, not knowing what to do when I ran into various problems. I did eventually get that wine out of the barrel and into the bottle, as a last-ditch effort to see if it would come around – it smelled like the inside of a brand new garden hose from the moment it was finished with malolactic fermentation. I now have about 10 cases of home-made Syrah that smells like nail polish remover and rubber “aging” in wine storage. What I’ll end up doing with that wine is still TBD.

Fast forward another year, and I decided to give winemaking another shot. 2012’s summer was shaping up to be a short and hot one, and I was able to source some Russian River Valley Zinfandel from a gentleman up in Santa Rosa for just $1/lb. This was also the year I got married, just about a month before harvest – I actually planned my wedding to be early enough where it wouldn’t interfere with my winemaking (I’m a girl with priorities, okay?). Four friends helped me pick those Zinfandel grapes at 24 degrees Brix on the foggy morning of October 6th, 2012.

pickingpartyMy 2012 Zinfandel was a joy to make. I had all of the equipment I needed, better understood what to expect, and had my routine down a little bit better. I actually enjoyed the winemaking process, and didn’t shed a single tear the entire time! I had two 44-gallon fermenters bubbling away, along with a couple of carboys full of saignée that would make a lovely, early-drinking rosé.

My Zinfandel spent about 13 months in a neutral French oak barrel, and I was unsure how good it would be once bottled. I bottled it in May, and since then the wine has really come around. It’s absolutely delicious – floral, rich, balanced, fruity without being jammy, and spicy, with elegant structure for a Zinfandel. I still have a few carboys I need to bottle, which I swear I’ll get around to soon!

I am planning to make only rosé from that same vineyard this year, which means I’ll be picking my grapes a little earlier than I did in 2012. I just paid a visit to the vineyard a few weekends ago, to see how the fruit was coming along. They had just started verasion, and the farmer is planning to thin the fruit this week.

2014 ZinIf you are interested in making your own wine, and you have the space/resources to make it happen, I can’t recommend it enough. It’s hard work, and akin to having a newborn baby for the first few months. Should you wish to take it up, I recommend the following books and resources:

The Way to Make Wine by Sherridan Warrick
From Vines to Wines by Jeff Cox
Winepress.us – an online home winemaking forum, moderated by small commercial producers and home winemaking veterans.
MoreWinemaking.com – a website selling affordable home winemaking gear.

Most importantly, make sure you have plenty of friends who will be supportive of your endeavor and eager to consume your finished product.

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Introducing our Summer Wine Club Offer

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**Our Summer Wine Club selections are SOLD OUT! You can still join the wine club and we would be happy to put together a customized collection for you, or you can simply begin to enjoy your 10% discount and purchase directly from our online shop.**

Summer’s finally here, and so are our summer wine club selections. This time around we are featuring some of the best French and American wines we’ve had all summer, from some of the most exciting small producers in the industry. These unique and crowd-pleasing wines are perfect to bring along on picnics or summer barbecues, or simply to enjoy with a friend on a warm summer night.

Want to get in on the action? Join the Winelandia wine club by filling out the form at https://signup.winelandia.com/

2013 Mas del Périé “Tu Vin Plus Aux Soirees” Red Blend, Southwestern France
2013 Wind Gap Trousseau Gris, Fanucchi-Wood Road Vineyard, Russian River Valley
2011 Pierre Frick Cremant d’Alsace Riesling/Auxerrois Blend, Alsace
2013 Hervé Villemade Rosé of Pinot Noir & Gamay, Cheverny
2012 Forlorn Hope “San Hercurmer delle Frecce” Barbera, Amador County
2013 Jolie-Laide Pinot Gris, Windsor Oaks Vineyard, Chalk Hill

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2013 Mas del Périé “Tu Vin Plus Aux Soirees” Red Blend

Blend: Cabernet Franc & Côt (Malbec)
Region: France>Southwestern France>Cahors
Vineyard: Biodynamically farmed. 1100’ elevation.
Tasting Notes: A great wine for summer – it’s medium bodied, soft, and supple while retaining a juicy and inviting character that makes you want to take another sip. This is a burger wine if we’ve ever had one – beef or veggie, it doesn’t matter! A fun and versatile wine that everyone will love.
Food Pairing: Barbecue ribs, grilled chicken, burgers, carne asada tacos
Production Notes: Manually harvested, fermented whole cluster for 10 days with indigenous yeasts. Bottled unfined and unfiltered with minimal SO2. The name of this wine is a pun referencing a line from a popular French television show, and roughly translates to “You are not partying with us anymore”.
Winemaker: Fabien Jouves
Bio: Fabien Jouves is a young winemaker in Cahors who began converting his family’s estate to Biodymanic farming in 2004. He initially intended to study medicine, but instead went on to study viticulture and oenology as his parents were struggling with the family vineyard. He now farms all 22 hectares of the family’s estate.

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2013 Wind Gap Trousseau Gris, Russian River Valley

Blend: 100% Trousseau Gris
Region: US>California>Sonoma>Russian River Valley
Vineyard: Fanucchi-Wood Road Vineyard
Tasting Notes: A light-bodied, bright and citrusy wine. It’s a perfect wine to drink on a hot day, and goes especially well with seafood and salads. It’s very easy drinking, but not simple – more like straightforward. Crisp, cool, clean.
Food Pairing: Nectarine & burrata watercress salad
Production Notes: Organically farmed grapes, whole clusters are foot crushed and fermented with indigenous yeasts in concrete eggs. This wine is aged in both stainless and neutral oak for just a few months and always released the year it’s made – it’s meant to be enjoyed fresh and young.
Winemaker: Pax Mahle
Bio: Pax Mahle is a cornerstone of minimal intervention winemaking in northern California. Mahle found his way to winemaking through his work as a sommelier, and has, since the mid 2000s, focused his efforts on the Wind Gap label – cool climate wines often made from single vineyards. His winery was first in Forestville, and has since moved to a convenient location in Sebastopol. Many other wines Winelandia has featured have been influenced by Mahle’s guidance and mentorship, including Ryme and Jolie-Laide.

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2011 Pierre Frick Cremant d’Alsace Riesling/Auxerrois Blend

Blend: 50% Auxerrois Blanc, 50% Riesling
Region: France>Alsace
Vineyard: Biodynamic (Demeter certified) since 1981. Clay & Limestone soil.
Tasting Notes: The bouquet of this elegant sparkling wine is rich with white flowers and coconut, while on the palate it shows lively citrus, almond, and white peach. The bone dry finish leaves a lingering limestone minerality. A gorgeous wine perfect for a casual gathering or a special celebration.
Food Pairing: Alsatian onion tart, cheese plates, oysters
Production Notes: Hand-harvested and whole-cluster pressed. Fermented in foudre with native yeast. Aged in 3000L foudre. Secondary fermentation with RS from the primary fermentation and acacia honey. No added SO2 during vinification, and a small amount added at disgorgement. No dosage. 2 g/L residual sugar.
Winemaker: Pierre Frick
Bio: Pierre Frick is the 12th generation to farm and make wine from his family’s land. He first converted the entire estate to organic viticulture in 1970, and went on to convert it fully to Biodynamic in 1981.

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2013 Hervé Villemade Rosé of Pinot Noir & Gamay

Blend: 60% Pinot Noir, 40% Gamay
Region: France>Loire Valley>Cheverny
Vineyard: Certified organic. 12-36 year old vines.
Tasting Notes: Floral, fruity, and light on it’s feet, with juicy acidity and abundant fruit flavors.
Food Pairing: Grilled salmon, arugula salad with goat cheese and roasted beets, charcuterie
Production Notes: Hand-harvested, fermented and aged in stainless steel tanks. Bottled with minimum SO2.
Winemaker: Hervé Villemade
Bio: Domaine du Moulin is Hervé Villemade’s family estate, founded by his grandparents. Hervé took over winery operations in 1995, and followed in his parent’s footsteps by initially farming using conventional methods. Following these practices, he found the work and wine to be bland. Soon after, Villemade both developed a serious sulfite allergy and discovered natural wine. Deeply inspired by the soulful wines of Lapierre, Gramenon, and Foillard, Villemade began converting the estate to organic viticulture in 2000. He now makes a variety of wines with little or no sulfur added.

P71700182012 Forlorn Hope “San Hercurmer delle Frecce” Barbera

Blend: 100% Barbera
Region: US>California>Sierra Foothills>Amador County
Vineyard: Shake Ridge Vineyard. Sustainably farmed. 1500’ elevation on sandstone, soapstone, quartz, schist, and decomposed granite. Iron-rich, large grain, 80% rocks.
Tasting Notes: A bright and fresh red wine with notes of red fruit, white pepper, and earth. The long finish leaves flavors of pomegranate, along with fine, grippy tannins. Excellent now but could also take some age.
Food Pairing: Barbecue ribs, burgers, grilled portobello mushrooms with balsamic reduction
Production Notes: This wine is named after a miniature donkey who was shot with an arrow by an unknown assailant and resides not far from the vineyard. Fermented whole-cluster with native yeast. Bottled without fining or filtration. Aged 12 months in neutral oak. 87 cases made.
Winemaker: Matthew Rorick
Bio: Matthew Rorick is a surfer and Gulf war veteran. After the war, he returned to southern California where his grandfather encouraged him to study enology. Forlorn Hope was started in the mid-2000′s. His focus is lost and forgotten varieties, age-worthy white wines, and easy drinking reds. Rorick employs minimalist winemaking methods; he ferments with indigenous yeasts, leaves the grape clusters whole, and only uses small additions of SO2. He was the SF Chronicle’s 2013 Winemaker to Watch, and yes, we are watching!

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2013 Jolie-Laide Pinot Gris, Windsor Oaks Vineyard

Blend: 100% Pinot Gris
Region: US>California>Sonoma>Chalk Hill
Vineyard: Windsor Oaks Vineyard
Tasting Notes: Aromas of citrus, melon, and orange blossom. Lightweight and electric on the palate, with a little spice and ample length on the finish. Far more complex and interesting than your typical Pinot Gris, and one of our favorite wines of the summer.
Food Pairing: Poached salmon with citrus, summer stonefruit salads, cheese plates, grilled seafood, grilled carrots
Production Notes: The grapes were gently foot-stomped whole cluster, then left on the skins overnight to soak. The juice was able to pick up a little color from the skins, without extracting any weight or tannins. Pressed whole-cluster into stainless steel, where it underwent a 12 day spontaneous fermentation at cool temperatures. Once dry, it was racked and aged for 6 months in 2:1 stainless steel and neutral oak vessels, with no malo or lees stirring.
Winemaker: Scott Schultz
Bio: About 2 years ago, I was up at the old Wind Gap tasting room with some friends. Scott made wine in the same facility, and he was the one pouring the Wind Gap wines that day. We chatted a bit about wine-making and the business, and afterwards it seemed like I’d run into him every time I was at an industry event. It turns out Scott makes some of the most unique and highly sought-after wines in California, in minuscule quantities of course. In 2013, his fourth vintage, Scott produced only 500 cases of wine.

 

 

 

We Went on the Korbel Tour, Y’all

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If I had a nickel for every time Colleen and I drove past the Korbel winery on River Road in the Russian River Valley, I might have enough money for a BART ride to the East Bay. Truth be told, I hadn’t had a Korbel wine in many years, if ever. All I knew is that they mass-produce sparkling wine. Colleen and I have been saying that we need to go on the tour for years…

Well, just this last weekend, Colleen bought me a night at our favorite somewhat-sketchy wine country hotel, The Sandman, as a birthday gift. It’s a magical place; loads of pillows, hot tub, pool, Carrow’s across the parking lot, and most importantly a waffle iron in the continental breakfast room. That’s right, after sleeping atop your mountain of pillows, you can wake up and go eat as many waffles as you can before you rupture your stomach, then get into the hot tub. It’s heaven. Rooms are only about $100 per night and they have good availability.

Looking for things to do to pass the time while in wine country (or Winelandia, we we call it), we decided that a trip to Korbel was in the cards. We are big fans of cheap-or-free things to do, and we’ve pretty thoroughly burned ourselves out on wine tasting in the area. At the very least, we thought it would be fun to pretend to be wine tourists for the day.

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Above: Colleen being a wine tourist

The tour itself lasted about an hour and was led by a very enthusiastic guide. She showed us some of the older structures which were built when the winery was a saw mill. The land the winery resides on used to be a dense old-growth redwood forest, which was clear-cut to make room for the winery. They milled and sold the wood to builders in San Francisco, and later built a winery. Next, the guide took us down to the old cellars, by far the most interesting part of the trip. Down there they had huge, old, large-format oak casks, which until about 2012 were used for aging the Korbel wines. These casks were retired and left in the cellar since they would be difficult to remove due to their size. I noticed the barrel hoops were loose and the staves were beginning to separate, due to being left empty.

P7120018Next, we were taken to the area where the wines were riddled before riddling was taken off-site. The second owner of the Korbel winery actually invented an automated riddling rack, which made the riddling process much easier and faster than doing it by hand. It was a pretty cool machine, and with the flip of a switch the bottles on the riddling machine would rattle and shake, then jolt into another position. The tour guide demonstrated this process, which was both noisy and fascinating.

P7120026There were oddities all over this place, strange equipment from yesteryear that you would probably need a historian to identify. If anyone knows what this thing is, please let me know, because I couldn’t figure it out for the life of me (and was also too lazy to ask!).

P7120010At the end of the tour, we were taken to a room which hosted the World’s Largest Bottle of “Champagne”, as well as the World’s Largest “Champagne” Goblet. This was definitely the icing on the cake. The only thing left to do was taste the “California Champagne” that made Korbel a household name.

P7120027After being led to the tasting room, we tasted a flight of 8 wines, picking the ones we thought were most interesting. Our favorite was the Korbel Brut “California Champagne” made from organic grapes, which was the most palatable of all the wines. I lost it when we got to the “Moscato Frizzante California Champagne”, because there is just so much wrong with that sentence.

In conclusion, the Korbel tour is full of history and interesting factoids about the early California wine industry, how Korbel survived prohibition, and the industrialization of Korbel wines. We learned why Korbel is allowed to call their wine Champagne, which is something that France wants them to stop doing. The building itself is really cool, and worth checking out if you’re in the area with some time to kill. The tour is free, as is the tasting. More information can be found here: http://www.korbel.com/winery/

 

 

 

 

Wine of the Week: Matthiasson 2013 ‘Linda Vista’ Napa Valley Chardonnay

Steve Matthiasson is quickly becoming a household name amongst wine lovers – he is making some of the best and most compelling wines today in California. A farmer at his core, Steve Matthiasson grows many things in addition to grapes, and is a highly sought-after viticultural consultant. His list of credentials is long, and he was even called the SF Chronicle’s Winemaker of the Year.

I recently attended a trade tasting where Matthiasson was pouring his wines, and I was lucky enough to meet him and taste through his current offerings. I was particularly drawn to his Linda Vista Napa Valley Chardonnay, an affordable and beautifully balanced wine. It’s rich and flavorful, with acidity that’s balanced by body – a no-brainer for the Winelandia shop. Fermented and aged in 100% neutral French oak, from which it picked up texture and creaminess without any oak flavor (my favorite kind of chardonnay!).

The fruit comes from the Linda Vista vineyard in Oak Knoll, a plot of vines that are farmed by Matthiasson but owned by someone else. The vineyard is literally across the way from his farm, which I’m sure makes it easier to keep a close eye on the health of the vines and fruit. The care taken in the vineyard really shows in the wine, and it’s the finest example of an affordable California chardonnay that I’ve found all year.

This wine is SOLD OUT.

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Winemaker:  Steve Matthiasson
Bio: The SF Chronicle’s 2013 Winemaker of the Year and nominated for a James Beard award in 2014, Steve Matthiasson is one of Napa Valley’s top viticultural consultants. With over 20 years of experience, he is certainly no newcomer. He is known for championing Italian grape varieties in California, producing wines from grapes like tocai-friulano, refosco, and ribolla gialla. A Whittier college graduate and former San Francisco bike messenger, Steve now lives on his 5 acre Napa Valley farm with his wife and children.
Region: US>California>Napa Valley
Vineyard: Linda Vista Vineyard. Clay soil.
Blend: 100% Chardonnay
Aging: Neutral French oak
Production Notes: Whole cluster pressed, settled for 24 hours in tank, then fermented in neutral oak barrels. During aging, half of the barrels were stirred once, which added creaminess while still preserving freshness and minerality. 2/5 of the barrels were allowed to go through malolactic fermentation due to the high acidity of the 2013 harvest. Never racked, fined, or cold stabilized. Sterile filtered before bottling.
Tasting Notes: Notes of apples, stonefruits, and melon, with a slightly honeyed character and mineral backbone. Balanced and elegant, this is a great Chardonnay for a hot summer day!
Food Pairings: Roasted chicken, oysters, cheese plates.