Missouri Wine: Kansas City and the Crossroads of Craft Beverages

Kansas City is located in the epicenter of the continental United States and practically equidistance to our borders in each direction. For that reason, the City of Fountains became a central transportation hub for people and livestock with the latter terminating at the Kansas City Stockyards. The stockyards originated on the Kansas side but quickly spread into Missouri and at its peak in 1923 2,631,808 cattle; 2,736,174 hogs; 1,165,606 sheep; 377,038 calves; and 42,987 horses and mules were received at the stockyards (1). Nearby the Crossroads neighborhood developed that supported the spoils of this industry with numerous buildings now listed on the National Register of Historic Places, such as the TWA Corporate Headquarters Building, Western Auto Building, and Firestone Building. However due to the devastating 1951 flood, by the 1960s, the large packing companies had closed most of their plants and relocated - severely affecting each neighborhood.

With the assistance of Visit KC and the Missouri Wine and Grape Board, our group extended our excursion into Missouri Wine with a visit to two wineries that have settled in a rejuvenated Cowtown and Crossroads Art District. I also spent free time walking to an assortment of breweries and distilleries closely clustered near our base at the Crossroads Hotel - a repurposing of a Pabst Brewing Depot constructed in 1911. At that time, "Percheron horse-drawn teams paraded the streets with wagons loaded with beer. When Prohibition came, KC political boss Tom Pendergast bought both buildings, using them as an office and, according to legend, to bootleg liquor". Here's a short overview of each craft beverage establishment.

Amigoni Urban Winery is situated in rejuvenated Cowtown, specifically in the historic Daily Drover Telegram Newspaper building in the Stockyards District of the West Bottoms. In 2000, Michael and Kerry Amigoni first planting Cabernet Franc in their Leawood, Kansas backyard and later more European vinifera vines in land purchased in Centerview, Missouri. After launching commercially and realizing the Midwest was an erratic location for vinifera vines, they sought a more consistent supply of grapes from California’s Central Valley. The fruit arrives within 48 hours of harvest at the Stockyards production facility where Michael produces a plethora of interesting wines including a Cinsaut, Barbera, Tempranillo, and Sangiovese. Blended with 20% Cabernet, Cinsaut was well represented in their 2017 Urban Cepages ($20) -- a fruitful, earthy and approachable wine. Their 2017 Tribute Series - Urban Drover ($25) is a 50-50 blend of Cabernet Franc and Petit Verdot and memorializes the drover, a person who drives cattle or sheep to market. Expect more body and spices in this smooth wine.

KC WineWorks was the first full-scale production winery established in the Crossroads Arts District. James and Lindsay Lowery utilize only Missouri-sourced grapes, many from the estate vineyard first planted in 2002 in Lowery's great-grandfather's farm from the 1870s. These grapes include many of the traditional Missouri wine grapes such as Chambourcin, Norton, Valvin Muscat, Chardonel, and Vignoles but expect very non-traditional styles and packaging. For instance, KC WineWorks was the first in the state to release a canned wine, the Show Me Sangria using a Crossroads White wine base (Chardonel, Vidal Blanc, & Vignoles) augmented with natural strawberry, raspberry, pear, and prickly pear juices. They are also trendsetters in releasing a trio of single vineyard Chambourcin wines, showcasing the specific climate and geology of each site. Still more, the Lowery's have a sparkling wine program producing a Sparkling Rosé ($29) using Chardonel and a Pét-Nat ($26) - both delicious. Finally, hard cider is on the menu through their Hopped Apfel - IPA aromas with funky apple flavors. But let's not forget their traditional wines, the 2015 Reserve Norton ($27) is very drinkable, slight spices and deep cherry flavors - avoiding astringent and jammy characters. And the 2017 Vignoles ($19) is everything you expect from a Missouri Vignoles, tropical notes paired with refreshing acidity.

Mean Mule Distilling Co was frequently mentioned throughout our trip and was the impetus behind this walking tour of the Crossroads neighborhood. The references referred to their Silver Mean Mule American Agave Spirit, a rare example of an American made agave spirit. Not a Tequila by technical definition, this distillate, made from the syrup of 100% weber blue agave, possesses similar characteristics as its southern brethren. It lacks smokiness and funky - but packs plenty of smooth agave flavor. The distillery also resuscitates a family history of distilling as its name refers to the mean mule that stood upon the false floor hiding the family's distilling operation during Prohibition.

Lifted Spirits joins the Crossroads Hotel in once being associated with horses as the distillery was originally a stable for the Smith Brothers Steam Bakery. In the late 1800s, these horses delivered bread throughout Kansas City. Today Lifted Spirits utilizes grain in a different process, using soft red wheat from a small family farm in Wellsville, KS to produce French-inspired spirits like Absinthe. Their version includes wormwood and other botanicals and is served using the traditional French drip method with a Pontarlier glass and a sugar cube. I've learned to enjoy this spirit, both its history and flavor, and the Lifted Spirits Absinthe is no exception.

City Barrel was founded by a trio who had determined there was a missing link in the Kansas City brewing scene. As their website states, "No one was focusing on long-aged sours, crazy IPA’s and wild fermentation beers and creating a culinary experience". The tasting room is a literal work of art as the backdrop behind the bar is made from reclaimed wood from the Nelson Atkins Museum of Art. And local craftsman built custom tables and chairs made of Missouri white oak -- the same wood as our Foeders sour beer tanks. And sours galore, there were four available and I selected the tasty Foeder Blend #1 - Missouri White Oak Foeder-aged golden sour.

Double Shift Brewing opened in 2015 by a local firefighter who practically ran double shifts in opening this five-barrel brewhouse.  The brewery is located in an old bicycle shop which provides another reference to the brewery's name. I drank a pint of their well made and refreshing Kolsch at the Percheron rooftop bar at the Crossroads Hotel and had a small pour of the Ordiata Horchata Milk Stout. It was creamy smooth and quite delicious.

Border Brewing Co is the handiwork of Eric Martens, who leveraged his home brewing and chemical engineer skills to open the brewery in 2015. Furthermore, he and his co-owner wife Tracy had to navigate the legal environment as they were the first brewery in Kansas City to brew and sell on-site with no kitchen and no beer distribution.  Their lineup covers most of the craft beer map and I focused in our their Pub Dweller Nitro ESB - just like being in a pub in London.


See other posts of this trip at Missouri Wine.



1) How KC became 1 of great stock markets of the world

Missouri Wine: Norton - Missouri's Official State Grape

The Norton grape has been the backbone of the Missouri wine industry through the industry's rise in the second half of the 19th century and the modern era. It was a Norton wine that was declared the "Best Red of All Nations" at an 1873 International competition in Vienna, Austria - a feat repeated in several other subsequent world fairs. At the same time nurseries, such as Bush & Son & Meissner near St. Louis, were propagating the grape throughout the Midwest and most likely France too. These Missouri nurseries are credited with saving Europe’s vineyards in the late 19th century after the phylloxera crisis by supplying disease-resistant rootstock. A major reason for its popularity is that Norton vines are very hardy and vigorous, resistant to numerous vine diseases and other growing problems such as downy mildew, powdery mildew, and bunch rot.

Post-prohibition, When Jim and Betty Held purchased the old Stone Hill Winery in 1965 - a winery that was once the second largest winery in the U.S. - they made Norton the lynchpin of their operation. Today it is the pride of their winery, as well as many other Missouri wineries, as Norton wine has become the most popular varietal wine in the Show Me State. It's easy to see why the Missouri Wine and Grape Board designated Norton Missouri's signature grape.

During our three day tour of the Kansas City area Missouri wineries, our group tasted several Norton wines representing various styles and geographic regions. In some instances, the wine was labeled Cynthiana which DNA suggests is the same grape but perhaps a distinct clone. The most widely produced styles are the big and bold reds that provide concentrated blackberry and dark cherry flavors and subtle spices, with the best versions taming the highly acidic and astringent character of the grape. Although Norton wines are low in tannins, the high acids encourage cellaring where older Nortons acquire a rounder profile with notes of chocolate and vanilla. Here are some of the group's favorite Norton wines.

Maureen Blum - MoWino
The St. James Winery Winemaker Series Norton 42 spoke to me at first swirl, sniff and impactful sip! As with many Norton wines, the dusty terroir flowed along in the long finish but it was the ripples of bright dark fruits that created a silky elegant sip to savor. Holding its own, the wine pairs beautifully with rich deep chocolate cake.

Katie Van Luchene - author of Insiders' Guide® to Kansas City and self-professed KC’s head cheerleader
During a tour of Stonehaus Farms Winery in — yes, Lee’s Summit, MO — owner and winemaker Brett Euritt described how he makes his port from estate-grown Cynthiana (also known as Norton, the state grape of Missouri), which is finished with California brandy and aged in charred bourbon barrels. The grapes provide notes of cherries and dark chocolate; the last step adds a smokey finish. I was impressed enough during the tasting to purchase a bottle (the $23 price was impressive as well). I’ll invite friends over for Port on the Deck where I’ll serve dark-chocolate truffles from Kansas City’s Panache Chocolatiers and Jerry will offer cigars from his humidor.

Sarah R. Jaquay -  wine and craft beer contributor to TheWineBuzz
Some of my favorites were Vox Vineyards 2014 and Cross J 2013--produced by Stone Hill Winery in Hermann. I purchased Cross J at the Merc and sampled it back home. The Cross J has aromas of chocolate and dark berries followed by robust fruit flavors with a dry finish. The oak comes through from beginning to end and it paired beautifully with grilled lamb chops.

Todd Godbout - WineCompass and theCompass Craft Beverage Finder
I agree with all of my fellow participant's recommendations and actually returned home with a bottle of the St. James Winery Winemaker Series Norton 42 and Stonehaus Farms Winery Cynthiana Port. My shipment home also included the Adam Puchta Winery 2016 Estate Norton grown in the historic homeland of Missouri wine, Hermann. This is a big boy, full of dark fruit and still abundant acids. I plan on allowing it to rest a couple years to tame the acids and anticipate a well-rounded wine with solid fruit and subtle spices and chocolate.

See other posts of the trips at Missouri Wine.

Missouri Wine: Reviving American Heritage Grapes at Vox Vineyards

Albania, America, Brilliant, Carman, Cloeta, Delicatessen, Favorite, Lenoir, Lomanto, Marguerite, Muench, Wetumka

These are winegrapes that were once grown in Missouri and middle America prior to Prohibition. They are just a handful among the many grapes developed in the rigorous breeding programs of viticulture pioneers Thomas Volney Munson, Hermann Jaeger, George Husmann, and Isador Bush. Each of these gentlemen received commendations from the French for rescuing that wine industry as mentioned in The Basics and between them developed hundreds of new wine grapes and rootstocks. The Show Me State is a prime grape breeding region as several diverse climates merge (eastern woodlands, western plains, Ozark Highlands, and the Mississippi Delta). Across the globe, there are about 79 different species of grapes in the genus Vitis (grapevines); but 27 of those are native to middle America. Thus Missouri has historically hosted many of these species: labrusca, aestivalis, riparia, rupestris, cordifolia, among others; and in fact, it was vines and rootstock from the riparia and rupestris species which were eventually grafted to French vines.

Post-prohibition, many of these vines have been lost, but there are groups of individuals who are dedicated to maintaining the legacy of the early grape pioneers. Jerry Eisterhold became one of these converts after reading Thomas Volney Munson's, Foundations of American Grape Culture in 1978. Inspired by Munson, in 1996 Eisterhold did what any reasonable person would do, he chartered a plane to scout topography and being a soil scientist by training (Agronomy at the University of Missouri and the third-best soil judge in the Big Eight) discovered a site in the Missouri River Bluffs. He also "reached out to Grayson College, a small university near Munson’s original vineyard in Denison, Texas. With their help, Jerry acquired cuttings from over sixty of the native varieties Munson had been developing for wine production". In 1996 this property was planted with two acres of vines in which Eisterhold just extended to six acres and judiciously, consulted with viticulturist Lucie Morton while planting specific rows.

For practically twenty years Vox Vineyards acted as an experimental vineyard narrowing down to 40 grape varieties which Eisterhold would like to widdle down to 12-20. Since he wasn't producing wine, Jerry could experiment freely without the market influencing his decisions. But in 2012 that changed and Vox Vineyards released its first vintage under the TerraVox label -- the Latin "terra", meaning "earth" or ground", and the Latin "vox", meaning "voice or "speech". The goal: "...to let the land speak for itself through our wine, and for our wine to be a Voice of the Land".

Vox was our very first stop along the Missouri Wine tour and our group received a similar epiphany regarding these heritage grapes. After introductions and a winery-vineyard tour, Eisterhold presented a slideshow on the importance of these American Heritage Grapes and the pioneers: Munson, Jaeger, Husmann, Bush, Muench, and Rommel - the latter two Munson named grapes after. Muench was a grower in Augusta and Rommel brought the first Norton into Missouri. After the slideshow, we were intrigued; how do these wines taste? Here are my notes from the three heritage grapes plus four styles of Norton.

2018 Albania ($32)
This is a Lincecumii-Aestivalis-Bourquiniana hybrid created by Munson in 1896 and is a cross of Ten Dollar Prize x Norton x Herbemont. It is late ripening with thin, but tough, skins used for late harvest and white wines. Eisterhold considers it the most sophisticated of the Munson whites. The nose is citrus and tropical, with a tart citrus core, and medium acidity. This is a most pleasant and easy drinking wine.

2018 Wetumka ($27)
This is a Labrusca-Vinifera-Bourquiniana-Aestivalis hybrid bred by Munson in 1893 by crossing Elvira x Herbemont x Gold Coin. This is another late ripening tough-skinned grape that retains a hint of its labrusca parentage. The strong aroma bounces between floral and elderberries and the core is tart with almost a funky pear cider component. But there's also a hint of Niagara or another strong grapey flavor and with all the combinations produces an interesting wine. I brought a bottle home to let it test the senses.

NV Wetumka RePort ($42 375ml)
This is the Wetumka fortified with local neutral grape spirits to 17.6%. It is delicious. I'm kicking myself for not purchasing a bottle. The strong floral aroma is present immediately and then the wine leads to a creamy interior and finishes with noticeable acids to balance the sugar and alcohol.

2018 Lenoir ($39)
Commonly known as Black Spanish in Texas, this grape is a Bourquiniana variety that was a natural hybridization between an aestivalis species of grape with an unknown vinifera pollen donor. Modern DNA analysis points to a Jacquez cultivar such as Madeira Jacquez. It is most popular in Texas because of its resistance to Pierce's disease and produces a full-bodied red wine. The TerraVox Lenoir is medium bodied with a woodsy profile and intense acids.

2018 Sunny Slope Rosé ($27)
The wine is made from Missouri's state grape Norton (aestivalis) and is quite tasty with a strawberry creamy core. The downside is a relatively flatter finish.

2018 Norton Saignée Rosé ($32)
This version of rosé has a little less fruit character than the preceding wine, but more lifting acids providing a refreshing finish. If TerraVox could somehow blend the fruit and texture of the Sunny Slope with the finish of the Saignée.....

2014 Norton ($35)
The winery had provided some bottle aging relief so this Norton does not shock the palate with a massive dose of acidity. It is still fresh with a friendlier cherry profile, not jammy, and with medium tannins. A solid Missouri Norton.

2016 Norton RePort ($40 375ml)
Once again, this wine has the acids to complement the sugar and alcohol providing a very fluid experience with really no sense of alcohol heat. Plus it's tasty revealing dried figs and plums. A dangerous wine at 19% abv.

2018 America Pet Nat ($42)
We actually didn't sample this wine but I purchased anyway and will provide an update on the tasting notes. But what patriot could ignore *M*R*C*?  According to Eisterhold, "We planted America, a red grape from Munson’s list, in our vineyard and we were surprised at how light in color last year’s crop was. The flavor was strangely beefy, similar to how steak tartare tastes. Our winemaker, Whitney Ryan, had the idea to lean into the funky taste, color and unpredictable nature of the grape and use it to make a pét-nat, a method of producing sparkling wine by bottling the wine during primary fermentation, capturing the carbon dioxide that’s naturally released".

Missouri Wine: The Basics

Source: Missouri Wine and Grape Board

In the 1870s, 6 million acres of French vineyards were destroyed by a mysterious plague. Desperate, the French government invited Missouri's first entomologist Charles V. Riley to diagnose the situation. He determined that the vines were suffering by an infestation of phylloxera, most likely introduced by imported American vines. Riley also suggested the idea of grafting vinifera vines to native American rootskocks were immune to the louse and introduced French authorities to growes such as George Husmann, Hermann Jaeger, and Isador Bush. Subsequently, millions of cuttings of Missouri rootstock saved the French wine industry from disaster. (1)

Source: Missouri Wine and Grape Board

At the time seeking out a Missouri specialist was a logical choice as the state was one of the largest producers in the country.  Early in American history, European immigrants brought their wine-making skills with them as they settled west of the Mississippi River. In 1699 French immigrants founded Ste. Genevieve, situated on the Mississippi River. German immigrants settled along the Missouri River and in 1837 founding Hermann (Missouri's Rhine Village) whereas Italian immigrants settled slightly south near St. James. These three areas became focal points of early Missouri wine production.  Wines from Stone Hill Winery, which the German immigrant Michael Poeschel began building in 1847, won eight gold medals at world fairs between 1873 and 1904. And by the turn of the century, Missouri was the second largest producer just behind California. Then came Prohibition and the end of the Missouri wine industry.

Source: Missouri Wine and Grape Board

In modern times the Missouri wine industry has rebounded thanks to the work of individual proprietors and the Missouri Wine and Grape Board.  According to the Alcohol and Tobacco Tax and Trade Bureau (TTB), in 2017, Missouri produced 1.2 million gallons of bottled wine making it the 18th most prolific producer in the U.S. This production derives from over 130 wineries with even more grape growers (425) resulting in 1,700 acres under vine. The economic impact is substantial, providing $3.2 billion to the local economy. Geographically, Missouri contains five American Viticultural Areas (AVAs) Augusta, Hermann, Ozark Highlands, the Ozark Mountain AVA which resides jointly in the Ozark Highlands and the Hermann AVA, and the Loess Hills AVA shared with Iowa.

Source: Missouri Wine and Grape Board

The Show Me State is a difficult climate to grow wines with micro-climates near rivers best able to moderate harsh winter conditions.  Vinifera grapes are very rare with a majority of the grapes hardier French hybrids, native labrusca, and Vitis aestivalis -- the signature Norton grape. It was this Norton grape that most likely was awarded the world fair medals and quite possibly the culprit in introducing phylloxera to Europe. The grape was first discovered in Richmond in 1823 by Dr. Daniel Norborne Norton and is thought to be a result of random pollination between Pinot Meunier and a now extinct hybrid known as Bland. The grape became a staple at nurseries where European immigrants procured vines on their journey west. See below for descriptions of the most planted Missouri wine grapes.

In Missouri, most of the wineries are located in the east, particularly around the towns mentioned above: Hermann, St. James, and Ste. Genevieve. However, there are wineries sprinkled throughout the state with several located in the northwest around Kansas City. These wineries encompass two wine trails, the Northwest Missouri Wine Trail and the Kansas City Wine Trail. Next week I will be visiting a half dozen of these wineries as well as sampling wines from several others during a trip sponsored by Visit Kansas City and the Missouri Wine and Grape Board. Follow #mowine on all social media platforms and Missouri Wine for subsequent posts on the trip. Cheers.

Wine Grapes

Catawba
Catawba is an American Vitis labruscana grape that was discovered near the Catawba River in North Carolina. It is a pinkish blue grape that is processed as a white wine grape. The 180-day growing season in southern Missouri allows Catawba to ripen fully and avoid the high acid levels encountered in other eastern grape growing areas. It is one of the "foxiest" of labrusca grapes and is usually used to make sweet or sparkling wine.

Chambourcin
This is a French-American hybrid grape that is flexible in that it can produce full-bodied dry red wines, medium bodied off-dry wines, structured rosé wines, and even sweeter wines. In general, the wines are characterized by juicy cherries, earthiness, and soft tannins.

Chardonel
This hybrid grape is a cross between Chardonnay and Seyval Blanc developed in 1996 at the New York State Agricultural Experiment Station at Geneva, New York. Like both its parents it can be fermented in oak or stainless steel barrels, and the grapes produce a dry and full-bodied wine.

Norton
Genetically the same, this wine may be bottled as either Norton or Cynthiana. Norton/Cynthiana is an American grape, Vitis aestivalis, which was found in 1835 near Richmond, Virginia. The clusters are small to medium-sized with small blue-black berries, hardy, and extremely vigorous. It is one of the most disease resistant grape varieties, with some resistance even to black rot. Generally, Norton is made into medium-full bodied dry red wines with plenty of aging ability because of its high acid content.

Seyval Blanc
This is a French-American hybrid grape that makes a good all-purpose neutral, crisp, white wine that is light to medium in body. Barrel fermented Seyval Blanc wines take on an oak complexity indicative of Chardonel.

Traminette
This wine is known for its floral character and is made in a range from dry to semi-dry or even semi-sweet. It was developed in 1996 at the New York State Agricultural Experiment Station in Geneva, New York and is a cross between Joannes Seyve 23.416 and Gewürztraminer. Export floral aromas, citrus, tangy acidity and a touch of spice.

Vidal Blanc
Vidal Blanc is a French-American hybrid grape that is generally made from dry to semi-dry to sweet. The wines are generally clean with floral notes, citrus and apple flavors, and juicy acidity. It is also known for dessert style and late harvest wines.

Vignoles
This is another French-American hybrid and versatile grape as it produces wines ranging from dry to sweet, late harvest dessert wines. Vignoles provides an abundant floral aroma and pineapple and apricot flavors. The vines have good cold hardiness and a later bud opening period than most wine grape cultivars, thus making it less susceptible to late frost damage. Thus a popular wine for both the consumer and producer.

(1) The History of Missouri Wine