Kevin Kohlman, Revisiting Oregon’s Herbicide Politics

Ξ August 23rd, 2011 | → 0 Comments | ∇ A Day at a Time, Herbicides, Interviews, Wine & Politics, Winemakers |

The California couple moved to Oregon in 1999 with dreams of creating a new vineyard. Under their plan, 2010 should have yielded 26 tons of grapes. Instead, year after year they’ve watched vines wither and die, killed by herbicide drift so severe it has sterilized the soil in places. They’ve put off launching their own label while they rebuild from the financial damage.
 
“Every spring and fall I don’t worry about the frost,” Kohlman said. “I worry about the herbicide spray.”

 
And so begins a newspaper account of Kevin Kohlman and his wife’s costly legal battle against a cynical corporation and their politically entrenched cronies. After years of delay, posturing, seeming violations of the rules of discovery; after the Kohlman’s sank $500,000 of their retirement money into the litigation, Roseburg Forest Product at last triumphed. That was in late 2010. I was to interview winemaker Kevin Kohlman last March. My two part interview, a must read, may be found here. Never one to surrender, I wanted to catch up with the gentleman for an update, knowing full well he would forcefully speak his mind. More to the point, he had openly worried in our interview whether during the coming spring, Roseburg Forest’s herbicide spray regimen would again severely damage his vines. And I wanted to know how had his life changed since the court loss. And what’s with the helicopter that recently buzzed low over his property? Let us find out.
 
Admin Good evening, Kevin. Some months have passed since we last spoke. I would like to know, and my readers to know, what has changed or stayed the same in your world since the conclusion of your court case with Roseburg Forest Products. Since the original story appeared, along with our interview, have any environmental groups been in touch with you?
 
Kevin Kohlman No. I’ve had a few people contact me in regard to your article and that in the Register Guard’s big article. And there’s quite a bit of stuff going on now, I’ve heard, with people up in the Triangle Lake. I don’t know if you’ve heard much about that. There is group called Pitchfork Rebellion that has had on-going spray issues. They are not viticulture people, but they’re people that have had organic gardens and things that have been, and are being hit by sprays between Roseburg Forest Products and Weyerhaeuser. I believe they’ve actually filed a lawsuit against the Oregon State Department of Agriculture. It’s about time somebody broke up that little band of good old boys.
 
Good to hear. So tell me how are your grapes looking? Yields good? Has there been any recurrence of spray damage?
 
KK First, I think we’re going to be three to four weeks late in this area. We are three to four weeks late now. I’m just coming into berry touch at this point. So that’s pretty late. So I’m going to be dropping two thirds of the clusters. I’m typically hanging two to three clusters per shoot. This year I’m going to hang one cluster per shoot. But I’ve got 35 leaves per shoot average right now. I should be able to ripen a really nice crop. It will just be less. It will probably be half of the normal crop. If you take two thirds early enough the plant will put enough energy into that remaining cluster. So your tonnage will not fall off two thirds, but will fall off about a half. That seems to be how it works out normally.
 
But it’s about growing great wine; it’s not about growing massive amounts of fruit. That’s the way I’m attacking the season anyways.
 
So it seems you recently had a helicopter buzzing your property, whether surveying or intimidating — who can say for certain — have you had any actual confirmation of spraying near your vineyard?
 
KK Yes. There have been several sprays within three miles of me. But we have not had any effects that I can see yet. I haven’t heard anything back from the Department of Agriculture concerning the samples. They pulled samples and I made them leave samples with the evidence tags intact. They took some for themselves. But I have not heard anything back on what occurred. I haven’t gotten a call back whether there was even any analysis done! Or any investigation. No word at all.
 
Because you have not yet detected any damage to your vineyard, do you think that, whether because of media coverage or the their vulnerabilities exposed during your court battle, Roseburg Forest Products is showing some restraint with respect to aerial sprays?
 
KK No. I really don’t. I think that possibly the one clearcut that is directly west of me that funnels the spray, they were already five years old when I was hit. The clearcut and replanting happened in 2003. They are already beyond the five year mark when the trees are free to grow without competition from the broad leafs the spray is meant to kill. Roseburg is just backing off. Why spend money when the trees have made it to the point where the weeds are not really going to impact them greatly.
 
They could come out and say, “Oh yeah, we’re avoiding hitting Mr. Kohlman.” But it would be a PR ploy. They don’t need to spray that clearcut above me at this point. But there is a brand new clearcut directly west of me. I don’t know if it’s Roseburg Forest’s, just on the other side of the ridge; but I am watching it closely. That one happened this year. So, who knows? I’m not out of the woods yet, so to speak! (laughs)
 
Now that you will be back in production soon, have you come up with a label design? Do you have a new name for the wine? Are you beginning to think again in commercial terms?
 
KK Yeah. This year I am hiring a winemaker. I’ve actually interviewed several; just to do a custom crush for me, not to hire directly. I am going to be under the name Spire Mountain Cellars. and I will probably be getting my bonding, all the ATF paperwork put in here this season. My wine will be made under bond by one of the three winemakers I am interviewing. And two years from now I will most likely open a tasting room.
 
And a website will be up and running?
 
KK Yes. Right now it is still under construction. there is no real sense in getting too much going on. But if this vintage goes like I think it will — most of my Pinot Noir and Tempranillo are pretty big wines — and we’re able to keep, as I prefer, to keep high acid and pretty high sugar because of our location, then I know my wines can handle 18 months in barrel, 24 months in barrel. Typically in the past that’s kind of where we’ve been with some of our wines. So if I get all the paperwork done this year, I can bring my wine out of one bond into my bond, and be ready to bottle and have a tasting room somewhere around 18 months to 2 years from now.
 
That is wonderful to hear. I would love to attend the grand opening, let me tell you!
 
KK Oh! Well, I’m sure there will be an invite list and you’ll be on it. I’ve got to keep doing this consulting work do earn enough money to get the capital back to do that, but I’m getting there!
 
Indeed. I’ve since done another article after speaking with you about a winemaker in the Mid-West who was having the same damn problem with spray drift. He wrote me about his difficulties and losses. It was 2-4-D in his case. But I wanted to tell you that he had been moved by your struggle.
 
KK Well, I’ll give a little advice: Don’t take it to the courts! That’s a quick way to hemorrhage money. They are broken. It won’t do you any good to go there. (laughs) I mean, if you’ve got a neighbor who won’t do anything, and the EPA won’t do anything, and your state Department of Ag won’t do anything, then I guess you have no choice but to take the matter into your own hands. I know it sounds wrong but… otherwise all they’ll do is financially ruin you.
 
I’m not your average income individual, so for me it was a big struggle that did not completely ruin me, but there are not a lot of people who can afford a $500,000 hit in their late 40’s and hope to recover from it. Fortunately I am pretty good at what I do, and I have a trade to fall back on. I’ll be able to recoup the loss in three to five years. And then I can go back to what I want to do, and that is to make wine.
 
You yourself make wine.
 
KK Oh, absolutely. In fact, in 2003 I had Kyle Evans’ help, formerly of Brockway Cellars [Abacela's second label] — it is really his wine — we made the Pinot that was involved in the lawsuit, that was rated as a $35 a bottle wine.
 
[Clarification: 2003 was the vintage. The wine was left in barrel, to be bottled for retail in 2005. Then the spray disaster struck. For the purposes of litigation, a value must be determined to properly assess the total financial loss to Mr. Kohlman in the event of his court victory. A tasting panel was assembled and Mr. Kohlman's wine was judged to worth $35. Admin]
 
But again, it takes time to recover. I will eventually be my own winemaker; but to get started I’ll do just like a lot of small artisan wineries do: I’ll hire somebody to do a custom crush if they do it under my guidelines of what I want my wine to be.
 
So how much time are you able to spend on your property in Oregon and how much time spent elsewhere consulting? It must really eat into your time to be at home.
 
KK Absolutely. I’m typically there in Oregon 2 weekends a month right now.
 
Is that right?
 
KK Yeah. I’m doing a lot of traveling. I’m doing consulting work with General Electric, the water processing technologies group. I’m managing refinery chemical engineering processes. It is not something I had planned on doing. I retired when I was 39 to make wine. It’s one of those negotiations where they wanted someone with my background, my experience. I said I really don’t want to go back into it. But they said ‘tell us what it would take’. I gave them a number and they said ‘Done!’ I went ‘Darn!’ I should have given them a bigger number! (laughs)
 
But I am fortunate. It works out. I have a place in the Bay Area. My wife comes down here a weekend a month; I go home a couple weekends a month… so, you know, it’s not bad. We got a balance going. I’ve hired a lot more crew to do a lot more work in Oregon that I would have been otherwise doing. So we’re not losing ground there.
 
Good. Is there anything else you’d care to add?
 
KK Well, that’s pretty much where I’m at. I’d emphasize that there really needs to be some major changes in the Department of Agriculture and the way they enforce EPA regulations. That ultimately has got to change. I have no power to get them to do anything. As I said, they supposedly came out and pulled samples from my vineyard. So what did they do with them? Is it up to me to force them to do something? Here again, we’re in this game of ‘we won’t do anything unless you really see a big problem’. Nothing has changed. The sprays continue to be sprayed and spread, and everything according to the Dept of Ag approach is only reactive.
 
We just had an article come out recently about the Oregon wine industry’s contribution to the state’s business. It is now at 2.7 billion dollars. And we’re still allowing the forestry business to just haphazardly do what ever they want? There have got to be some changes in the Dept of Ag. Absolutely. If nothing else comes out of the article, maybe some pressure can come to get these people to actually do their job. That would be a first.
 
A last question: When did the person working for you notice the helicopter hovering over your land ? What month was that? I would imagine it was the Spring.
 
KK It was early Spring. I believe it was in March or early April. It was during a spray. I don’t actually know where they were doing the spray, but they sure enjoyed touring my property. (laughs) If it is just a helicopter flying around then it could be a tourist. But if it is a helicopter with a [spray] boom? I get a little nervous about that.
 
I think the wine industry needs people like you willing to stand up and fight back against hostile forces. You’ve done a fine job.
 
KK Well, you know, if you just throw money at a problem it makes everything just go away. Right? (laughs) Apparently not! (laughs)
 
Thank you, Kevin.
 
KK You’re welcome, Ken.
 
Admin

 

San Antonio Winery, A Los Angeles Landmark

Ξ August 14th, 2011 | → 2 Comments | ∇ A Day at a Time, Interviews, Wine History, Wineries, Young Winemakers |

If you had the right prescription during Prohibition you could get your bottle of San Antonio Padre’s Elixir, a tonic to be used only as directed, for medicinal purposes. And I am absolutely certain this is just what everyone did. Just how many prescriptions doctors of the era wrote we do not know, but the sum total, and permission to produce altar wines kept the San Antonio Winery in business through America’s dark age of Prohibition.
Both dream factory and fabled social dystopia, perpetually renewed by immigration and the domestic migration of restless souls called by angels West, Los Angeles, city and county, has seen multiple industrial and cultural histories come and go, among them the wine industry. Indeed, the city fathers, specifically the Cultural Heritage Board, Municipal Art Department, issued a proclamation some years ago declaring San Antonio Winery a historical monument, naming it “The Last Remaining Winery In The City Of Los Angeles”. Now, there is no reason to assume that an upstart winery styled after San Francisco’s celebrated Crush Pad (since relocated to Napa) might not already exist. I do not know. But the point of Los Angeles’ recognition bears upon San Antonio Winery’s historical character, as you will read in my interview with Anthony Riboli, winemaker at San Antonio and of the family’s 4th generation here in America. Enjoy.
 
Admin Good afternoon. I’m here from Santa Cruz visiting Los Angeles. While looking for a well known piñata store down in the warehouse district, I came upon your grand winery instead. A winery still in Los Angeles?
 
Anthony Riboli Yes. I am the winemaker here; I am also a 4th generation of the family. We’re in very unique situation here, being based in Los Angeles; but the winery was started in 1917 by my great great uncle, Santo Cambianica. At the time, this area was very much an Italian neighborhood. His idea was very simple: to cater to people going to work on the railroad by providing wine. The Southern Pacific Railroad yard is right down the street. So people would drop off their empty jugs in the morning and pick up the full jug at night. That was really the business plan.
But unfortunately he started the winery just before Prohibition. When that occurred, being a very devout Catholic, he had been granted permission by the Catholic Church to make altar wines. So at least he maintained some income.
 
Prior to Prohibition, in this area there were probably over 100 small wineries, right here in Los Angeles; but afterwards, less than 10. Then new growth of the industry began. In the early 30’s my grandfather was living in Italy, but World War ll was close to breaking out and his mother didn’t want him to stay in the country. So he came here to work for his uncle. Those two really began growing the company. And my grandmother, also Italian, was here sharecropping with her family in Chino. They met. Then it became those three people who grew the company through the 60’s and into the 70’s. Now my father is the president; he is the first of the third generation. My aunt and my uncle are also involved in the winery. And now, the fourth generation, myself and my brother, we are involved.
 
Were the founders, your great great uncle, involved in winemaking in Italy?
 
AR Well, Santo Cambianica, like almost everybody, made wine for their family, just as part of the traditions. No one was formally trained. It was that every family had their chickens, they had their cow, and they had their wine. There was never any formal training. My father learned from his uncle, and that is how it carried on. We had hired winemakers though, throughout the history of the winery. And we still have several winemakers on staff besides myself. But I was the first of the family to go out and get a degree; I attended UC Davis.
 
There seems to be a considerable volume of wine being made at San Antonio Winery. Where do you source? Were the original wines made from grapes sourced locally?
 
AR Yes. Historically the grapes sourced were all local at the time. Anaheim had grapes in the foothills of Pasadena; out in Cucamonga and those areas there were vineyards everywhere in this area of Southern California.
 
Do you know which varieties were grown?
 
AR Back then it would have been mainly reds. That was the bigger demand. Some field blends, Zinfandel, Carignane, Grenache, I think those had probably the greatest acreage, the biggest components of the wines. Then all anyone wanted was blends, that was all that really mattered; the jug wines then were all blends of those wines.
 
And then around that time was when those local vineyards began to disappear. Our winery needed to find other sources. So my father spearheaded going further up the coast. Now most of our vineyards are based in Monterey. We own vineyards in Monterey; and in Paso Robles we own vineyards and we also buy from a considerable number of small landowners whose business is growing grapes. Those are our two main areas.
 
And we now have a tasting room in Paso Robles — it opened just last year — as well as the one here. It was a new venture for us. And we have a tasting room in Ontario. Three tasting rooms in California. And we also have a small vineyard in Napa. We make a small production of Napa Cabernet in Rutherford. That was an investment my grandparents made in the 80’s. When I was at Davis that kind of became a project to replant and to bring that vineyard up to its full potential. Now it has been fully replanted. We make a small production. It is only about 500 to 800 cases of high-end Napa Cabernet; not too high-end, it’s $50, in that range. That’s kind of our flagship wine. But the majority of our varietal wines are from Monterey and Paso Robles, those two areas.
 
Most whites and the Pinot Noir we offer are from Monterey. The reds come mainly from Paso Robles, with a few whites like Muscat Canelli, Sauvignon Blanc and Viognier. But mainly the Bordeaux and Rhone reds come from Paso Robles.
 
There are a number of field blends still in existence in California. Will Bucklin’s place in Sonoma, the Sierra Foothills, Mendocino AVA… Do you source from any?
 
AR No, no! It would be nice. But even in Paso Robles it is far more common that you buy a little bit of Mourvedre, a little bit of Grenache, a little bit of Petit Sirah, Zin or whatever you want to make in that blend. You can co-ferment them if you wish. But typically they are not ripening at the same time, so we ferment separately and blend after we’ve aged.
 
One of the great secrets of the old field blends was co-fermentation of varieties at different phases of ripeness. In any case, what do you do about the softness, the acid issues, some of the grapes may have?
 
AR In Paso it is definitely warmer during the day than Monterey, so that allows you to get really full ripening, especially with varieties like Cabernet. The heat dissolves green characters, pyrazines, naturally, which is a benefit. But we do deal with higher pHs and lower acid levels just naturally occurring even though Paso Robles does drop 50 degrees on normal night. So it might be 100 degrees in August but 50 degrees at night. And this big drop is what separates it from the Central Valley. The warm days are the same, but that nighttime temperature does preserve more acid than the Central Valley. But we do acidify if it is needed. I can’t say we don’t add acid. It is about finding the balance. Think of microbial stability. We don’t want a wine that will potentially have problems. But cooler Monterey, you’re not typically adding acid as much as Paso Robles. It’s like anything. We’re site and year dependent; sometimes we need more acid, some years we don’t.
 
So who right now is in the tasting room? Tourists? Locals? It is very crowded in there.
 
AR It is a mix.
 
I saw some Spanish speakers in there. That can be a difficult demographic. If I remember correctly, the Wine Institute reported that it’s about one teaspoon per capita in Mexico!
 
AR We are unique in that we cater, especially at lunch here in the restaurant, to a lot of local business people out on lunch, the USC hospital for example. We do have tourists, especially on weekends, more tourists from out of town. We enjoy a very broad demographic here, being Los Angeles. Part of appealing to whether Hispanic or Asian clientele is that we provide a lot of different wines. We’re not just a Napa Cabernet producer. We also offer wines that are not sweet, but sweet wines as well. Having that mix of sweet and dry red wines, same with whites; having rosés and sparkling sweet wines; and the imports we offer from Italy; we have very diverse mix. That is what brings in such a diverse clientele. We hope to offer something different for each of those diverse customers.
 
How do people hear about your winery?
 
AR A lot of it has been word of mouth. For many years that is all is was: word of mouth. And it was what we based all of our growth on. Now recently we’ve done more with billboards and such, but we don’t do any extreme advertising. Word of mouth is still probably the number one way we get ourselves out there.
 
You probably have a mailing list and a website…
 
AR We do. We have a website and an email blast list that we’ll use. But for new customers, other than the billboards, they come see us because a friend or family member mentioned or recommended the winery. That is the beauty of being in Los Angeles. There is a large population, and having people come in who’ve never heard of you is a good thing. And there is a constant supply of people who have never heard of us. So we keep growing.
 
How many people pass through the tasting room each year?
 
AR That is a good question! It’s up there!
 
It’s a Tuesday and the place is jumping.
 
AR I don’t know how many people pass through. I would say we’re pushing over one hundred thousand people, probably more.
 
So business is good…
 
AR Yes. In retail we’ve been lucky that we’re unique; we have our clientele, whether here or in Ontario or Paso Robles. The other restaurants we sell to have had a hard time in this economy. We have seen sales to other restaurants have problems. But in general I think we have weathered the storm pretty well. Maybe, again, it is because of the diversity of the products we offer. And we just persevere. Hey, we made it through Prohibition! What’s a little blip like today’s economy compared to Prohibition?
 
Getting back to the history of San Antonio Winery, could you provide a little more detail about your relatives?
 
AR Sure. My great great uncle, Santo Cambianica came from Northern Italy. He was from a small town north of Milano, and even north of Bergamo, way up in the Alps. He came here with his brother and cousins to work for the Southern Pacific Railroad. That was the big employer at the time. The yards are still here, just down Lamar street. They were just laborers, you know, boilermakers and laborers. Again, Santo had no formal training in winemaking, but he saw all these Italian and French immigrants and he wanted to provide them something they brought with them, which was their demand for wine. Wine was part of their experience, something that was always on the table. So Santo, I think, just saw an opportunity. Hey, luck is always a part of anything; and hard work. That became his business.
 
As you’ve said, he sold bulk wines, refilled the bottles folks would drop off in the morning. When did individual bottlings begin?
 
AR We bottled by hand. Back then that is all there was. And the labels as well. Everything by hand at first. Then we slowly became more mechanized over time, of course. Now we have speed bottling line.
 
Do you still posses examples of early bottles?
 
AR Yes, we have some examples of a few of the originals. The San Antonio name is the same as then appeared on the original labels. I’d be happy to show you them. During Prohibition there were bottlings called Padres Elixir. That one was a medicinal product that was legal to sell. You’d go to the pharmacy with a prescription for wine. (laughs) There were a lot of ways to survive financially, and that was one of the ways historically.
 
At one time the whole winery was redwood tanks. The ones we’re standing next to are first growth. I am sure they are over 100 years old, and made from trees who knows how old.
 
I’ve seen similar ones at Parducci in Mendocino County…
 
AR Exactly. They are of the same generation. Unfortunately, over time we’ve had to remove them; but our new tasting room — which will be open here in Los Angeles in about a month after remodeling — will incorporate these redwood tanks into the decor. It will be amazing to see, tying in tradition with a modern tasting room, to connect the old and the new.
 
Do you know who built these tanks?
 
AR That is a good question. I don’t know. I’m sure my grandfather would know. He’ll be 90 in September. But I’m sure they were made by an Italian gentleman with just that speciality. My grandfather would tell me stories about when a new tank would come in. You see, redwood doesn’t give any good flavors. It is not like oak. So you would actually remove and strip away the flavor of the redwood by using a caustic solution. He would tell me how strong that stuff was to get rid of that taste of redwood! You can imagine. Redwood decks? There is a reason bugs don’t like redwood. So the flavor would have to be removed before you could use it for wine.
 
Built by craftsmen whose names are lost to us…
 
AR Probably. We have tried to maintain that connection with our history and tradition. My grandfather is really excited about our remodel. He’s still very active and comes in almost every day.
 
So these are the historical bottles from San Antonio Winery.
 
AR Here’s one of San Antonio Cabernet, probably from the 60s. We’ve redone this label. Now we have one called San Antonio Cask 520, a call back to this older bottle. Our new one is a Bordeaux blend whereas this one is a straight Cabernet. Padres Elixir. This one dates from Prohibition. Here’s an old San Antonio Riesling bottle. I would have to guess this dates from the 50s. It’s a different label.
 
The medicinal Padres Elixir has a screwcap! I love this bottle. Oh, here along the bottom of the label it reads “This tonic is not to be used as a beverage.” (laughs)
 
AR Exactly. A way around Prohibition. You’ve got the old monk…
 
Of course. He seems healthy enough.
 
AR You’ll notice all of these small rooms with barrels and what have you. We use them all. They are small because they were not all built at one time. These were once part of the neighborhood. The rooms were actually houses. As people would move, my grandparents would buy their lot and build another part of the expanding winery. As we expanded, we would buy the next lot. So instead of one giant winery — popular today — we have a lot of small rooms added over the years.
 
What are we bottling today?
 
AR This is a sweeter red wine, a semi-sweet red wine that we call Imperial Red. It is our San Antonio label. Again, this is part of our diversity, of appealing to many different tastes. Such a wine is not common in today’s fine wine world, but it is becoming more and more popular. For this wine — you see the cathedral — we did an old retro label. This is the cathedral of Saint Anthony. We try to tie in a lot of our packaging to our past. This image was once on all of our jug wines from 50 years ago, the cathedral of Saint Anthony in Padua, Italy. That’s where the name San Antonio came from. Saint Anthony was the patron saint of my great great uncle. Everyone thinks there is a Texas connection! No Texas connection!
 
Are grapes still brought into the winery? I don’t see any crushers or presses.
 
AR We still ferment juice here, but we don’t bring whole grapes in anymore. We stopped bringing in whole grapes in the 60’s. For reds we ferment in our facility in Paso Robles and several other facilities, all on the Central Coast. Then we bring that red wine here after fermentation for barrel aging. All the barrel aging and bottling is done here. But with whites grapes, we’ll de-juice those elsewhere and then bring the juice here. We still ferment all of our white juice here on-site.
 
These barrels are cool.
 
AR You can see the wine inside, and all the yeasts, the lees laying on the bottom. Here we can show people why we are stirring, the whys of the sur lie process. You want to get the yeast back into suspension. That adds body to the wine over time. We do that every week after fermentation is complete. As you know, it is a very traditional method. And these barrels are completely functional. Here we also use them so that people can see inside, because most people have no clue what the interior of a barrel looks like. It’s something different!
 
Well, Anthony, thank you very much for the tour and history lesson.
 
AR It was a pleasure, Ken. Thanks for stopping by.
 
Admin

 

Greybeard’s Corner – July 2011

Ξ August 8th, 2011 | → 0 Comments | ∇ Greybeard's Corner |

With few standout events the regular review of the wine world’s recent happenings is a mixed bag of topics including broken Shiraz, green wineries and melting bloggers .
 
Wine News: Let’s start with the curious tale of the broken Mollydooker, as a shipping container holding 462 cases of the Velvet Glove Shiraz heading for the US was dropped during transport. Initial media reports suggested all of the bottles were lost – a third of the entire production of this cult wine and worth over $1 million – but a revised press release suggests that the number of broken bottles was much less, with the winery uploading a video onto YouTube with more information and showing some of the damage.
 
Another strange story to appear was that of Péter Uj, a Hungarian wine critic who was successfully sued by the state owned producer Tokaj Keresked?ház for decrying the quality of its wine, only to have the conviction overturned by the European Court of Human Rights, as described in Decanter’s “Hungarian Vin de Merde conviction quashed” (and also in Alder Yarrow’s Vinography a day later). I know many would like to see a few other critics taken to court for their actions, but the story is a reminder that words often have unforeseen effects and also that Justice sometimes needs a second chance!?
 
The next 2 stories have a name theme, first with Italy getting a new DOC approved; DOC Sicilia replaces the old IGT Sicilia (with the IGT category now being used for a generic Terre Siciliane instead). Gabriel Savage in the Drinks Business included some “cautiously optimistic” comments from Francesca Planeta, one of the islands largest producers.
 
Over in the U.K. it’s not so calm as there’s a heated debate ongoing on proposals for a generic brand for English Sparkling Wine, with Merret and Britagne leading the naming suggestions. Controversy reigns, however, with a large group disliking either name or even the whole concept. Decanter reviewed the story so far while Guillaume Jourdan, and Jamie Goode added their personal touches – the comments on Jamie Goode’s post sum up the debate perfectly!
 
I mentioned last month the advanced state of vine growth in much of Europe and July saw the Loire Valley adding to the list, with Harpers Wine & Spirit reporting on forecasts of a record breaking vintage. As with many regions, harvesting is expected to begin in mid-late August and I suspect many winemakers have already rearranged their holidays!
 
I also read with interest the news in The Independent on the “2011 International Award of Excellence in Sustainable Winegrowing” being awarded to Parducci Wine Cellars, America’s first Carbon Neutral winery and a Reign of Terroir favourite. The award, hosted by the Botanical Research Institute of Texas, is only in its second year with last year’s winner also from California – Hall Wines of St. Helena (I only hope this “International” award doesn’t end up only being won by North American wineries, as New Zealand is renowned for its environmentally friendly wine industry).
 
Parducci has a detailed section on their website including references to Climate change and Global warming, but this topic caused its own controversy last month on the release of data from Stanford University which alarmingly predicted that Northern California could lose 50% of premium wine growing land by 2040. Of course news like this was bound to be well publicized, with a host of media and twitter posts kick-starting the usual “Climate change is real vs Global Warming is a hoax” debate. A CBS video report and The Napa Valley Register gave more restrained summaries with winemaker views.
 
Finally to the Blogosphere, which gathered in Virginia for the 4th annual North American Wine Bloggers Conference, held in Charlottesville with wine guru Jancis Robinson in attendance. I followed much of the conference through twitter and the many blog posts which appeared quickly afterwards, with the sweltering heat being a consistent theme! Cyril Penn of Wine Business.com posted a good report on Robinson’s keynote speech, but it seems it wasn’t always a happy time amongst the blogging family, as shown in Dave McIntyre’s WineLine post “Whine Blogging..” and Swirl, Sip, Snark’s “Virtual Slapfight..”. Whingeing aside, Virginia Wine Time presented one local blog’s view of the proceedings as a whole in their series of posts on the conference. The 5th NAWBC will be held in Portland, Oregon over 17th -19th August, 2012.
 
North East Wine: July was a busy month in the soggy North as well, with The Wine Society coming to Newcastle for a Loire and Beaujolais tasting hosted by Joanna Locke MW and Marcel Orford Williams (TWS buyers for the respective regions) and including several of the producers of the wines on show.
I was most impressed by the Domaine Seguin 2010 Pouilly-Fumé, a subtle, multi-layered Sauvignon Blanc (which, if you know my tastes, is a variety I tend to be harshly critical off, especially when from New Zealand).
 
A week later was our regular NEWTS tasting, with wines from 3 local retailers focussing on 4 styles; German Riseling, New Zealand Sauvignon Blanc (!), Toscana Sangiovese and Argentinian Malbec. The Selvapiana 2004 Chianti Rufina Riserva and Michael Schäfer 1991 Dorsheimer Pittermänchen impressed me the most and overall this was a superb tasting in a format we haven’t tried much at NEWTS (both in the sourcing and tasting of the wines), one I hope will be repeated.
 
It was trying to decide on how much of my notes from these tastings to include in this month’s diary post that led me to finally put together my own blog site concentrating on my wine experiences with a focus on the northeast England. Initially I called it Greybeard’s Corner (for obvious reasons!) but then quickly decided on a rebrand using one of my twitter handles, and North East Wino was born. The Wine Society tasting and NEWTS meeting reviews quickly went up and I’ve also started to backfill some of my earlier writings plus some personal and local posts which have too much of U.K. slant to be appropriate for Reign of Terroir.
 
And so to my own wine dabblings for the month, with the purchases a typically modest range from around the world including a 2001 Sauternes from Château Filhot, the Ara Composite 2008 Pinot Noir from New Zealand and Dr. Loosen’s 2009 Graacher Himmelreich Riesling Kabinett.
Of those opened and drunk the best included the perfectly balanced Glen Carlou 2003 Grand Classique, a savoury Bordeaux blend from South Africa, the light and fruity Cave du Château de Chénas 2009 Fleurie and two Rieslings; Rebenhof’s textured, off-dry 2009 Ürziger Würzgarten Spätlese feinherb Von alten Reben and the lime & kerosene Cono Sur 2008 Riesling Reserva.
 
Cellar Trivia: One Riesling in, two out last month and a look at the database sees that this is easily my favourite grape variety with 18 bottles still to hand; 11 from Germany (all but one of those from the Mosel), 4 Australian, 2 French and a lone New Zealander. As befits this most versatile of grapes these cover the gamut of styles from bone dry to immensely sweet.
 
Looking forward: August will see Northern Hemisphere winemakers preparing for harvest at the end of the month and into September, but for consumers it’s a bit quieter;
- August 13th & 14th for the 3rd annual Finger Lakes Riesling Festival at Canandaigua, N.Y. with over 20 Finger Lakes wineries taking part.
- September 1st is the first International Tempranillo Day, a new initiative hosted by The Tapas Society with the hope that everyone, everywhere will “open a bottle of Tempranillo, enjoy the fun, and share their experiences online” (I already have a something from Ribera del Duero lined up!)
- September 1st to 5th sees the Bernkastel-Kues Middle Mosel Wine Festival, the largest of the many Mosel wine fests throughout the summer from this picturesque town. ??Time marches inexorably onwards, summer moves closer to autumn and I’ve reached the end of this post.
 
Slainte!
 
Greybeard

 

From the Vineyard to the Glass, Winemaking in an Age of High Tech

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