South Beach Wine & Food Festival - Grand Tasting

The primary focus of the South Beach Wine & Food Festival is the Grand Tasting Village - located directly on the sands of South Beach. The village is split into two sections; the bow contained the seminar tents, sponsor tents, and this year a Wines of Spain display, whereas the stern consisted of two large tasting tents. In previous years we had spent the large proportion of our time in the tasting section; this year we decided to actually attend a few seminars and browse the sponsor tents.

We loitered in the Delta Airlines tent for awhile where they not only served excellent wines (Don David Torrontos), but we learned that the airline uses an elaborate system to select wines for their BusinessElite® customers. In house sommelier, Andrea Robinson, accumulates over 80 wines that met a strict criteria of outstanding flavor, brand recognition, diversity and destination connection, as well as ease of serving in flight. She then tasted the wines at 30,000 feet; apparently the structure of wines can change at high altitudes. Ms. Robinson then selects a final array of wines from those that passed the "flight" test. She will also hold "wine culture" seminars for flight attendants that will "enhance the personalized service they provide to Delta customers." We may have to consider Delta for our next international travel.

Back to the festival, on Saturday we saw Ingrid Hoffmann strolling the sands without the standard entourage that usually swarms around a Food Network personality. She cheerfully greeted attendees posing for snapshots all the while reminding people the time for her seminar. She became an instant favorite - no pretentiousness - she could have been just another party goer. But after watching a few seminars, our favorite Food network personalities were easily the Neelys. As with Ms. Hoffmann, they also fit naturally into the environment and had a playful relationship. Plus they were preparing mac and cheese keeping it simple.

The Wines of Spain was a somewhat obvious choice for a special tent, not only from Miami's Spanish background but also because of the rising status of their wines. There were over two dozen vendors, so too many wines to taste in one setting. Thus we stuck to cava and the sherry - being poured directly from the barrel. We are neophytes regarding sherry so this was a nice education, learning about the Solera process in the Cardenal Mendoza as well as the history of the product.

But of course, throughout the day the tasting tents were a constant magnet and eventually we succumbed. The South Beach festival has the largest assortment of spirits of its kind so this year we planned to keep to that genre. We eventually tasted a few wines that caught our attention, but in general we stuck to the vodka, gin, brandy, cachaca, and rum. And was there rum. Many of our favorites that we have discussed previously were on hand (Vizcaya, Diplomatico, and Ron Barcelo); but within a few yards of the first tent we struck gold. Gold as in the Ron Zacapa Centonario (23 years) - perhaps the best rum ever produced (At least in our estimation). And according to Robert Pallone, the resident Rum Ambassador "it's won so many tasting competitions that it's actually been retired." This rum is made from the juices from the first press of sugar cane, like a rhum agricole, and distilled in the high mountains of Guatemala of Quetzaltenango. The rum is aged white oak casks using the "solera" method the same method as sherry. Basically the angels share lost through evaporation is replaced with rum that was casked the following year. We also tried a couple new rums that are worth naming: Ron Atlantico, Angostura and Ron Botran. There was also a Thai rum, the Mekhong, named after that country's national river. "The amber colored liquid is the result of a unique combination of an age-old distillation process followed by the artful blending of this quality spirit with a unique (and secret) recipe of indigenous herbs and spices that brings out its classic taste." The spices provide enough variety to make this an interesting drink neat - but they advertise it more as a mixer. These last rums were nice, but after drinking Ron Zacapa, Vizcaya, Diplomatico, and Ron Barcelo; there was no more room at the top. Sorry.

The newest novelty and perhaps the most popular vendor was the LIQ Frozen Cocktails. Yes frozen strawberry daiquiris and margaritas on a Popsicle stick - made with real rum and tequila. Our first question was "How do you get the alcohol to freeze"? Well, they employ a proprietary system that somehow freezes alcohol. The pops are 100% pure ingredients, the strawberry daiquiri includes real strawberries that melt with the Popsicle. And tasty. The company has even planned how to get the product into retail outlets that normally don't have freezers. They provide their own. This is one product that fits with south Florida - if they only sold it on the beach.

We also re-tasted several spirits that we discovered at last year's New York City Food & Wine Festival. The Castries Peanut Rum tasted as good in South Beach as well as it did in New York. The same holds with the Whitley Neill Gin. One of our favorite creme liquors, Amarula - made from the African Marula fruit was also on hand. Whiskeys were represented by Evan Williams bourbon and Glenrothes scotch. There were several new products we liked. Our favorite vodka was the Polish Sobieski Vodka - named after King Jan III Sobieski. The brand was launched by Imperial Brands only two years ago and is already the world’s #7 best selling international vodka. In its first year the vodka was awarded a Gold Medal and the "Best Buy" award by the Beverage Testing Institute (BTI), and was ranked the #1 premium vodka and #2 overall in a random blind-tasting of 108 vodkas, the largest review of vodkas in its history, that included extravagantly priced super-premium brands. The last sentence is important because a bottle retails for approximately $11. What a bargain. We also learned about cognacs from the House of Hines - particularly that cognac shouldn't have the harsh bite that we normally experience in the states. In fact, many of cognac brands are specifically made in this style and targeted to certain communities. Not Hines. Their brandy has been produced in the Cognac region for over 250 years and meet the strenuous legal requirements in order to bear the name, Cognac. Its smooth finish was enough of a raw to keep us coming back.

We did sample a few wines. The first set of wines we tasted were from the Finger Lakes' Heron Hill Vineyards. We had to support east coast wineries. They were pouring two nice Riesling styles a dry and semi-dry. Can't go wrong with that. The other set of wines we tasted were from the Greek and Cyprus alliance booth. How could we pass on wines made from regions with centuries of wine making experience. We learned that the oldest named wine in the world, the Commandaria, has been produced in Cyprus since 1,000 B.C. Today there are 15 indigenous grape varieties found on the island. We started with the Greek wines and loved the Assyrtiko - a white wine grape indigenous to the island of Santorini. There were also two exceptional reds. The Megapanos Namea made from the Agiorgitiko grape, but named after Nemea region of the Peloponnese and the Pavlou Winery Xynomavro, produced in northern Greece. Moving two the Cyprus wines, they actually had a version of the ancient Commandaria, the St. Nicholas from Etkos Winery. This dessert wine is made from the ancient Mavro and Xynisteri grapes that are spread out to dry in the sun, then pressed. The juice is collected and fermented in old, very large wooden barrels. The result is a sherry like substance with caramel flavors without the fortification. A nice dessert wine. Its companion is the Centurion - made in the same style just aged longer (at least 30 years). This is a potent wine, once again not fortified but with a deeper richer dark raisin \fig flavor. The downside - $130. Our budget favors the Commandaria ($20); but our tastes the Centurion.

The food served in the tasting tents was also outstanding. Each day, the Puerto Rico booth prepared outstanding dishes. We also enjoyed grabbing a Agua Luca cachaca and pairing with guacamole from Rosa Mexicana. The most entertaining chef was Eric Grutka from Jensen Beach's Ian's Tropical Grill, who used a hand held propane tank to sear pork bellies. There was plenty of other food that made this an overwhelming success. Representatives of the Washington D.C. Food & Wine Expo should take notes - the SOBE Wine & Food Festival is a real Food & Wine event.

2009 South Beach Wine & Food Festival - Best of the Best

On the first full day of the festival, Friday the 20th, we actually took it easy during the afternoon Trade Tasting because we had a full schedule planned for that evening. It all started with a cocktail hour at The Tides for Batali Rocks - sponsored by Hendricks Gin. The event showcased the collaboration between chef Maria Batali and wristwatch designer Leonid Khankin. Under heat lamps - yes it got a little chilly in the evening - we ate h'ordourves and sampled some interesting gin infused concoctions. After a cucumber laden drink we switched to gin on the rocks - much better. After meeting Guy Fieri we were forced to leave in order to arrive punctually for the evening's main event: Wine Spectator’s “Best of the Best".

The Best of the Best was held at the Fontainebleau, which had just finished a $1 Billion renovation. Yes $1 Billion; talking about bringing a Vegas casino to the beach. We were pretty naive about this event, we knew the wine would be good, but we completely underestimated the quality of the food. This event was the bomb. Walking in you were immediately inundated with awesome wines: Beaulieu Vineyard, Far Niente, Stag's Leap Wine Cellars, Provenance Vineyards..... We started with a Grgich Hills Cellar Chardonnay - how could you go wrong - and the wines got better. Many of the wines just listed are household names, but we found many new finds - and mostly Pinot Noir. There was the Trolley Pinot Noir from Red Car Wine Company, the Pali Wine Company's Russian River Valley Proprietary Reserve; Donum Estate's Carneros Pinot Noir; and A. P. Vin's Kanzler Vineyard Pinot Noir. We also drank amazing Cabernet Sauvignon from Ladera Vineyards, Flora Springs Winery & Vineyards, and Andrew Geoffrey Vineyards; Cabernet Sauvignon and Syrah from TOR Kenward Family Wines; and Sauvignon Blanc from Silver Pines Vineyards. The event was definitely California top heavy - but there were wines from Bordeaux - including our friends at Château Lascombes; Spain; Austria; and most importantly Italy. We found two gems from Sicily, both from Planeta. The La Segreta Bianco is a a blend of 5 white varities - predominately the native Grecanico, then smaller amounts of Chardonnay, Viognier, and Fiano. The second was the Santa Cecilia, made from 100% Nero d'Avola. This wine provides a mouthful of flavor, with a smooth, balanced tail. These are two nice wines and coming from Sicily, they must have great price points.


Then there was the food. Even though we are food novices, many of the chefs were familiar to us: Masaharu Morimoto, Tyler Florence, Michael Psilakis. A couple to add to this list are now Michael Symon and Andrea Curto-Randazzo & Frank Randazzo. Everwhere you turned there were plates of gourmet food - we stuffed ourselves worse than any Thanksgiving dinner. You couldn't help it. The crabcakes from a now forgotten chef was the absolute best. (By this point our journalistic skills were quite diminished.) The dessert bar was something out of a dream: truffles, mini key lime pies, apple caramel - you get the idea. The Best of the Best was probably the most worthwhile ticket for the weekend, even with the $300 tag. Its one we will not forget.

Feeling ambitious we ended the night at the Hotel Victor and the Seven Daughters SoBe Soundcheck. The party was held surrounding the rooftop deck and included burgers, Seven Daughters wine, Swiss Vodka, more desserts from the hotel's restaurant, Vix Restaurant, music from The Cringe, and for those interested, Rachael Ray. The Cringe is fronted fronted by her husband John Cusimano. But after one vodka tonic, we had miscalculated. We were done. After gorging and drinking at the Best of the Best - we needed bed. Not even the pool, music or Food Network celebrities were an incentive to remain. We'll have to catch The Cringe another time in New York or SXSW. Ingrid Hoffman, we see you Saturday.

South Beach Wine & Food Festival - FIU School of Hospitality and Tourism Management

About fifteen years ago, the Florida Extravaganza was held at Florida International University's Biscayne Bay Campus in order to raise funds for the School of Hospitality and Tourism Management. The event "showcased wines from national and international wineries paired with food from local restaurants and chefs working with students of FIU’s School of Hospitality and Tourism Management". In 2002, Lee Brian Schrager, Director of Special Events and Media Relations at Southern Wine & Spirits of America moved the event to South Beach and expanded the event to include wine dinners, seminars, and the Grand Tasting Village. As the festival became more popular and visible - particularly with the addition of the Food & Wine Network personalities - there has been one constant South Beach Wine & Food Festival: FIU and the students of the School of Hospitality and Tourism Management.

Now the students are not just sitting back and collecting corporate welfare – they are active participants in the festival and for 2009 had the most responsibility to date. Each year the students prepare a main dish that is available at the Grand Tasting Village and this year they added a dessert. The students were also responsible for providing the food for the popular champagne-drenched barbecue party Friday night for approximately 3,000 guests. Some students were even partnered with specific chefs in a mentoring relationship assisting at the Best of the Best and similar events. And to integrate themselves completely into the Wine and Food themed festival several students crafted wine and beer for the event. Actually the wine was the same wine produced last year – it had just been aging in French and American oak between festivals.

On Saturday we targeted FIU’s tent in the Grand Village as our first stop and - over several samples of wine and beer - we learned more about the program from Professor Barry Gump. We learned that the School of Hospitality and Tourism Management provides several courses on these subjects including the Introduction to Brewing Science; Wine Technology; the World of Wine and Food; and The Business of Wine - among many others. Where were these courses in our college? Continuing education looks like a good idea. Professor Gump teaches several of the above courses and guided the students through the many hurdles in crafting the brews and wines. In fact several of his former pupils are now commercial winemakers.

Last year several students suggesting producing a wine for the festival; Professor Gump was able to source Merlot grapes which were fermented and split in half. The first portion was used to make an easy drinking Eastern European styled semi-sweet wine that was served at the 2008 festival three months after bottling. The second portion was also split in half with one half stored in French oak barrels, the other half in American oak barrels. The wine was aged on its lees for the remainder of 2008 before being bottled separately. That is, the wine aged in French oak was bottled separately from the wine aged in American oak. Differences between the two wines were clearly noticeable. The wine aged in French oak was more complex whereas the wine aged in American oak was fruitier. Winemakers have the luxury to sample and blend in the winery so we proceeded with our own blend and added the two together – that was a good combination. However, the environment just didn’t do justice to the wines – it’s difficult to evaluate That’s what beers are for.

Fortunately the FIU students crafted a few for the 2009 festival. Now these aren’t brews created from a beer kit purchased at the local homebrew shop. No, the beer was brewed in the same conditions as any craft brewery. The students must be proficient in chemistry and biology, understand brewing conditions such as gravity and ph levels, and be familiar with yeast strains and hop varieties. The first beer tasted, the Orange IPA, happened to be our overall favorite. India Pale Ales are generally bitter because traditionally, additional hops were added to the brew in order to preserve the beer for long ocean voyages. The student’s were able to balance this hoppiness with enough malt to produce a clean, refreshing ale; the end result was definitely commercial quality. Perfect for the Florida sun. The second beer was a Marzan lager – that intentionally had more malty flavors than the IPA. Unfortunately the CO2 was a little corrupted so once the foam settled – the flavor was slightly flat. The final beer was an English style stout – that means a milky flavor with less bitterness than an Irish stout. The flavor was creamy and full – even the sun couldn’t diminish the flavor. Another nice beer.

At the end of our visit we were able to visit with Daniel Chaviano, who was responsible for the school’s participation in the Grand Tasting Village. Daniel is actually a recent graduate of the school and volunteered to assist his former associates. Being a south Florida native he chose FIU over several other offers because of the School of Hospitality and Tourism Management reputation and location. For he associates south Florida and particularly Miami Beach with life – a vitality that isn’t replicated anywhere else in the United States. We couldn’t agree more and think that is one of the major factors that make this event such a success. Oh yea, Daniel was one of the students who crafted the Orange IPA. Good job. Thank you FIU students and Professor Gump for your hospitality. We look forward to tasting your creations next year.

2009 South Beach Wine & Food Festival

For the third year in a row, WineCompass was invited to attend several events associated with the South Beach Wine & Food Festival this past February 19th-22nd. Primarily sponsored by the Food Network, Food & Wine magazine, Whole Foods, and Southern Wine and Spirits of America; the festival is a fundraiser for the Florida International University 's School of Hospitality and Tourism Management. In fact, the School of Hospitality and Tourism Management is one of the highest rated hospitality and tourism programs in the United States . According to Lisa B. Palley, our liaison to the students, “Hospitality and tourism industry executives from around the world visit the school annually to interview and hire graduates for key management-track positions in the vast array of fields in which FIU’s students are prepared. Today many of the school’s 9,000 graduates hold prominent positions in the hospitality industry around the Western Hemisphere, Europe and Asia .” Obviously a worthy beneficiary.

We attend about a dozen similar events each year, but nothing comes close to this festival. Take premium wine, beer and spirits; excellent food prepared by extraordinary chefs; the vitality of SOBE and you get - heartburn and a hangover – but what a party getting there. The festival is based around the Grand Tasting Village – located on the white sands of south beach – right in the middle of the art district. (This year we planned accordingly and reserved a room at the Hotel Impala\Hotel La Flora right on 12th and Collins - 1 block from the festival entrance. Nice newly renovated hotel at a great location - and if you travel with dogs - this is your place.) Throughout the day chefs and television personalities give seminars and sign books; students from FIU’s School of Hospitality and Tourism Management cook and distribute their cuisine; and sponsors provide product samples. Delta and the Robert Mondavi Winery served wine at the entrance, while a tent for the Wines of Spain provided several styles of Spanish wine. Love the Cava and Sherry. Let’s not forget the Sauza Tequila, Cruzan rum and Russian vodka. And we haven’t even gotten to the Grand Tasting Tents. Once the Grand Tasting opened, attendees had access to hundreds of wines and spirits – plus some Amstel Light to cleanse the palate. Local chefs prepared gourmet cuisine along the outskirts of tents – all the while trying to keep pace with the excessive demands from the horde. What a logistical nightmare that was carried out rather flawlessly.

The festival was not fixated just on the beach. During the day the Wine Spectator provided wine seminars at the Convention Center; while many Food Network personalities provided seminars aimed at kids at the Parrot Jungle. When the sun set, official and unofficial parties sprung out along the strip – some like the Wine Spectator’s Best of the Best – saw industrialist individuals scalping tickets. Whatever people finally paid for those tickets were worth every penny – this was by far the marquee event of the festival. Over the next few days we will be posting our experiences and observations – starting with the FUI School of Hospitality and Tourism Management students, through the aforementioned Best of the Best, to the Grand Tasting Village. We hope this tradition continues – meaning – we hope the invitation remains open for next year.

2009 Washington D.C. Food & Wine Expo

We attended another year of the Washington D.C. Food & Wine Expo which showcases wines made in practically every region of the globe. When entering the expo it wasn't difficult to start with wines from close to home since Loudoun County was allocated a prime location. Among others there was a fruit forward Cabernet Franc from Corcoran Vineyards, a creamy Viognier from Tarara Vineyard & Winery, and a sweet Raspberry Merlot from Fabbioli Cellars. Nearby a few other Virginia wineries poured wines: Orange County's Horton Vineyards and Barboursville Vineyards as well as Kluge Estate Winery. There were several other East Coast wineries such as the Maryland's Frederick Cellars, Running Hare Vineyards, and Linganore Wine Cellars. The Finger Lakes were represented by a smaller contingent than last year Standing Stone Vineyards, Dr. Konstantin Frank's Vinifera Wine Cellars, and Fox Run Vineyards. We liked the Riesling from Standing Stone and Dr.Frank's and the Lemberger from Fox Run. There was a surprise east coast winery, Connecticut's Sharpe Hill Winery, that was pouring a couple wines - most notably the semi-dry Ballet of Angels.

Moving west, there was sadly just one Oregon winery, Evergreen Vineyards - which carries a brand of wines named after the Howard Hughes’ famous airplane: the Spruce Goose. The winery had brought several wines which included a dry rose, an excellent Riesling, and several smooth Pinot Noirs. California was well represented and by several wineries we have become fans of over the years. Alexander Valley Vineyards was pouring several wines; Four Vines Winery had several Zinfandel based wines; and JK Estates - the new winery opened by Mark Gendron formerly of JanKris Winery had several excellent wines. We liked the Petite Sirah from Peltier Station as well as wines from Carr Vineyards & Winery, Brassfield Estate Winery and Hall Winery. But a new favorite emerged with Lockwood Vineyard. This winery produced several wines from estate grown grapes - at extremely affordable prices.

Another great value came from Australia, where Ballast Stone Estate Wines was pouring from a couple brands. This family owned winery has been growing premium grapes for decades in the McLaren Vale and Currency Creek regions. The Ballast Stone refers for the stones that ships used to maintain buoyancy with while sailing with an empty cargo. Once in Australia, the rocks would be off-loaded and whatever products exported were loaded. The stones was then used for construction. The winery's brands represent this heritage with the Steeple Jacks, the Stonemason, and the Ballast Stone brands. The Steeple Jacks Chardonnay and Merlot - which our entire party enjoyed - retails for around $6 a bottle. Good wines at bargain prices: I don't know how they do it. The Ballast Stone Estate brand wines retail for a "staggering" $15. There was an excellent Grenache, Petite Verdot, Shiraz, Cabernet Sauvignon - all great values.

European wineries were everywhere - from France, Germany, Austria, Hungary, Italy, and Spain. We didn't get a chance to sample the Spanish wines, but made up for it in the other countries. The Cotes du Rhone wines were excellent and will force us to research this area more. You can't go wrong with blends made from Grenache, Syrah, Cinsault, and Mourvedre. Plus all their wines retailed for under $15. The dollar can't be in that bad shape. Moving on, we sampled interesting Pinot Noirs from Hungary and Austria - which were good, but much different from the west coast American versions. The other Hungarian wines imported by Monarchia International and Matt Brothers included two fine Torley sparkling wines and a few Craftsman and Monarchia wines. We particularly liked two whites made from the native Cserszegi Fuszeres and Olivier grapes. The Austrian wines included the aforementioned Pinot Noir plus a nice Zweigelt blend - an offspring of Blaufränkisch and most widely-grown red grape variety in Austria. Those who prefer sweeter wines flocked to the German wines and we liked a few - even the cheaper Scheurebe.

But then there were the Italian varietals. Dezel from My Virginia Vine Spot joined me on a tour of these wines - starting with an American winery - Domenico Wines. Why start with an American winery, when tasting Italian varietals? Well, for one, Domenico Wines was at the same table. But, two, Dominick Chirichillo makes wines based on his Italian heritage and his family's wine making tradition. In fact Dominick learned about wine making over fifty years ago when his grandfather showed him how to use the family wine press in the basement of their New York home. Over time he moved from amateur competitions to commercial wine making after moving west to California. He still assists amateurs through the Bacchus Winemaking Club, which enables people to create their own wines with custom labels. Dominick's commercial wines have won close to 200 awards and both of us enjoyed his Miscela (blend in Italian), a Bordeaux styled concoction of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and Petite Verdot. Along with this French styled wine, Domenico Wines offers many Italian varietals such as Nebbiolo, Aglianico, Malvasia Bianca, and of course Pinot Grigio. From there we moved down the table trying Italian wines from various regions - all the while increasing our appreciation for that country's grapes. From the north in the Piedmont we enjoyed the Vilanna Langhe Rosso, made from Nebbiolo and Barbera and the Roero Arneis made from 100% Arneis, a native variety cultivated in the Roero area. We traveled east into Trentino-Alto Adige and the Barone Fini wines, then south through Tuscany and Abruzzo to Sicily, home of Nero d'Avola - our favorite Sicilian grape. What a ride.

While Dezel called it a day, we returned to old habits: Georgian wines. In the past few years we have become infatuated with the ancient grapes from this country and The Georgian House always have several wines available at the expo. These wines are primarily made from indigenous grapes in different styles: dry reds from Saperavi; semi-sweet reds from Mujuretuli, Aleksandrouli, and Ojaleshi; and dry whites from Rkatsiteli, Tsolikouri, and Mtsvane. These grapes that have been cultivated for thousands of years and even though they are not household names - they make excellent wines.

By chance we also stumbled upon another portfolio from an old world region, the wines from Corvus Vineyards - a Turkish winery located on the island of Bozcaada. Grapes have been cultivated on this island (located across from the Trojan coast) for over three thousand years. Turkish architect Resit Soley resurrected several vineyards planting indigenous as well as more familiar vinifera grapes. The flagship wine is The Corvus Corpus, an elderberry flavor blend of Merlot, Cabernet Sauvignon, and Syrah with a smooth vanilla tail. They also produce a varietal Merlot and Cabernet Sauvignon, as well as a several wines from native grapes: Karalahna, Bogazkere, Okuzgozu, and Kuntra. These wines were very impressive - they have found a home in European cellars and are slowly making their way into the states. We can't wait to find an outlet.

With so many wines - we can't describe each. But the Washington D.C. Food & Wine Expo shows that there are excellent wines made throughout the world. Your responsibility is to be adventurous and try them. Oh yea, I forgot about the food. The expo should really think about removing "Food" from the title for there really wasn't any. Yes there are cooking demonstrations. But where are the Washington D.C. Restaurants? If not for the Divine Chocolates and Gerbs Pumpkin Seeds.....

Additional photos are available at the Wine-Compass.com Compass Tours section and the Facebook WineCompass page.

Keswick Vineyards

Our final stop on the tour was Keswick Vineyards, situated on the historic 400-acre Edgewood Estate. This track of land has seen its share of history - being the site where Colonel Tarleton extended his breakfast which allowed Thomas Jefferson and the Virginia Legislature to escape capture. (Thanks to Jack Jouet and Dr. Thomas Walker.) During the Civil War the confederate army under General Longstreet camped on the estate before marching to the Wilderness, waiting for his troops to disembark by rail. After Al and Cindy Schornberg purchased the estate and learned of its history, they invited Civil War historian William Leigh of Hamilton to search the area, where he discovered hundreds of civil war artifacts. Today the Schornberg's hope to make their own history by producing world class wine. After planting grapes and purchasing top-quality winery equipment, their best decision was to higher Stephen Barnard as the winemaker. Mr. Barnard comes from a distinguished South African family of doctors, which includes Christian Barnard - the first person to perform an open heart transplant and a legendary pioneer in organ transplants. Yet Stephen chose to help the heart in the different way - through wine.

Mr. Barnard greeted us on our arrival and led us into the barrel room where wine glasses and barrel tasting awaited. While watching the carbon dioxide escaped from a Norton ice style wine fermenting in the barrel, he described his wine making philosophy, which consists primarily of "the vineyard makes the wine". "It's easy to make wine with quality grapes - its almost impossible to make good wine with poor grapes." They keep yields low by cropping and pruning and actually use only half of the 43 available acres. They don't weed the vineyards - forcing the vines to compete for water and nutrients and it allows bees and bats to cross pollinate. All the wines are made from estate grown grapes; thus he spends a good percentage of his time in the vineyard. Another interesting techniques is he uses native yeasts on occasion. And from what we tasted in the barrel -- these are good wines.



We started with two styles of Viognier. The first was the Reserve Viognier, fermented with native yeast for 6-8 weeks and then aged 16 months in neutral oak. It was slightly creamy - much different than the previous Viognier wines that we had tasted on the trip. The second was the upcoming 2008 Estate Viognier which was the similar fruity style - more acidic and refreshing. We were a minority in our party that preferred the Reserve over the Estate. We also sampled a Chardonnay from the barrel made in the Chablis style. The wine is not racked for one year, allowing the juice to sit in the lees. The wine was slightly reductive, which was alleviated after several swirls of the glass. This will be a nice wine as it settles before bottling. Moving to reds we tasted a Cabernet Franc, Merlot, Petit Verdot, Cabernet Sauvignon, and a Reserve Cabernet Franc. The last was very similar to the one we just tasted at Jefferson Vineyards - very creamy. The Merlot was also a mouthful with a long finish - even with more time waiting in the barrel. The 2007 Cabernet Sauvignon will eventually be blended with the Merlot - but as a 100% varietal its pretty food. The biggest wine was the Petite Verdot - after only 3 months in the barrel it had strong tannins - that will make this wine suitable for aging in the bottle. At this young age its already a full bodied wine - possible the best of the bunch.

When starting the vineyard, the Schornberg's set a goal to produce world class wines within 10 years. From our experience they are close - real close - particular with respect to their Viognier and Petit Verdot.