The Pre-Industrial Approach to Farming at Ridge Vineyards at Lytton Springs Estate

During the 2022 BevFluence Livermore Experience we ventured west to the Santa Cruz Mountains in order to visit the famous Ridge Vineyards Monte Bello Estate. Thus we deemed it appropriate during the recently concluded 2024 BevFluence Sonoma Experience to travel to the Dry Creek Valley and visit the Ridge Vineyards at Lytton Springs Estate. Alongside 115-year-old vines we sipped several Ridge wines and learned about the winery's Pre-Industrial Approach to Farming that was a forbearer to an upcoming lesson on Regenerative Farming by Grgich Hills Estate. 

Whereas Ridge Vineyards is not formally Regenerative Organic Certified, they have adopted virtually all the practices recommended by the alliance.  As of 2022, Ridge has received organic certification for 100% of the vines at their Monte Bello, Lytton Springs, Geyserville, and East Bench vineyards.  In addition they protect and increase the fertility of soil microbes by applying home-made compost; planting cover crops that add  nitrogen and organic matter and control erosion; practice no till (mow only) on their hillside vineyard blocks to help minimize erosion and build organic matter in the soil. 

Ridge also encourages beneficial insect and bird populations as an alternative to pesticides. Planting hedgerows harbor  beneficial insects as well as break up the monoculture of vineyards.  They have installed raptor roosts and bird boxes to help with insect and rodent control. And their Integrated Pest Management activity monitors for pests and insects to quickly ameliorate crop damage.

These practices have greatly enhanced the survivability of their old vines like those within the Lytton Springs Estate. During our tasting we sat at the base of these vines, sampling several fantastic Ridge wines. The first was the 2023 Alder Springs Falanghina ($35) which includes 18% Vermentino and is sourced from the Alder Springs Vineyard in Mendocino County. Interestingly, they discovered a warmer micro-climate within the overwise cooler Mendocino region to grow this southern Italian grape variety and the delicious wine shows peach and tropical notes with racy minerality.  The 2023 Lytton Estate Rosé ($35) was the first Lytton Springs estate wine on the tasting menu and this is a strawberry inspired blend of 36% Grenache, 26% Zinfandel, 15% Mataro (Mourvédre), 14% Cinsaut, and 9% Counoise. 

Moving to the red wines, the 2022 Green & Red Zinfandel ($42) includes 2% Petite Sirah with the zin coming from the Green & Red estate at a high elevation in Napa Valley. Grapes from two vineyard sites (Tip Top vineyard and Chiles Mill vineyard) are co-fermented and show abundant acidity.  Moving to estate wines, the 2021 Lytton Springs ($55) is a delicious blend of 72% Zinfandel, 15% Petite Sirah, 9% Carignane, 2% Alicante Bouschet, 1% Cinsaut, and 1% Counoise. This wine includes vines planted in 1901 plus eighty-year-old Counoise inter-planted with Cinsaut. Luscious as our party would say.  The 2021 Lytton Estate Syrah, Grenache, Mataro ($44) features 74% Syrah, 17% Grenache, & 9% Mataro where the G floral notes, the S provides richness, and the M - spiciness. This was a must purchase. The 2021 Estate Cabernet Sauvignon ($90) includes 16% Merlot most of which is sourced from Monte Bello’s Klein Ranch. Layers and layers of fruit. Finally, a tasting at any of the Ridge tasting rooms requires a sampling of the famed Monte Bello - in this case - the 2016 Monte Bello which was a 72% Cabernet Sauvignon, 12% Merlot, 10% Petit Verdot, & 6% Cabernet Franc blend. A mild summer allowed the grapes to slowly ripen, retaining acidity, which are still prevalent after the 18 months in oak and six years in the bottle. A classic wine. 

Steak and Eggs with Domaine Bousquet and Wines with Altitude

I am continually blessed to receive multiple shipments of Argentinean Wines with Altitude from Domaine Bousquet. Their estate vineyards are located 4,000 feet above sea level in Gualtallary within the Tupungato mountain range. In this environment, rainfall is scant, sunshine is plentiful, and the desert-like climate creates a massive 59° F day/night temperature differential. The area also has poor stony and alluvial soils that are interlaced with layers of sand and limestone. This diverse combination creates free-draining soils that, due to the already mentioned limited water availability, stress the vines. The grapes react to these conditions by increasing skin tannins, concentrating flavor, and retaining acidity and aromas.

The two new samples that I received fall within the Domaine Bousquet Cameleon label which "symbolizes the story of the Bousquet family, a fourth generation that left their native France after a long worldwide search for an idyllic wine growing region".  The grapes are grown within the Tupungato mountain range described above and benefit from that particular geographic terrior.  On the surface the Cameleon Signature Organic Chardonnay 2022 ($15)  and Cameleon Signature Organic Cabernet Sauvignon 2021 ($20) were pleasant wines where the chardonnay provided peaches and green apple flavors within a medium texture whereas the cabernet showed fresh blackberries, earthiness, slight mint,  and firm tannins.  But on their own they were slightly underwhelming.

That was until I paired each with steak and eggs and the wines rose to a new level. The Chardonnay's texture and acidity worked very well with the cayenne pepper and paprika laced scrambled eggs. They just seemed to integrate effortlessly. An even better pairing occurred with the Cabernet Sauvignon and herb seasoned flank steak where the tannins and acidity broke into and cut through the fat creating a savory plate.  Both the meat and wine exploded in the mouthfeel creating lasting  bites.  

The lesson here is not to dismiss wines after the first sip and find creative ways to enjoy them.  Cheers.

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Four Fresh and Food Friendly Organic Wines from Domaine Bousquet

I received another shipment of Argentinean Wines with Altitude from Domaine Bousquet where their estate vineyards are located 4,000 feet above sea level in Gualtallary within the Tupungato mountain range. In this environment, rainfall is scant, sunshine is plentiful, and the desert-like climate creates a massive 59° F day/night temperature differential. The area also has poor stony and alluvial soils that are interlaced with layers of sand and limestone. This diverse combination creates free-draining soils that, due to the already mentioned limited water availability, stress the vines. The grapes react to these conditions by increasing skin tannins, concentrating flavor, and retaining acidity and aromas.

I decided to pair the two white offerings with a bowl of spicy sausage and shrimp jambalaya. Initially I thought the acidity expected in the Bousquet Organic Sauvignon Blanc 2023 ($13) might be the best option but the white stone fruit flavors were essentially overwhelmed by the food's richness. Instead the Bousquet Organic Unoaked Chardonnay 2023 ($13) was ideal as the wine's depth of apple-peach flavors and acidity, not only stood up to the richness, but also complimented it as the wine's expression lasted past the jambalaya's.

The four wines are incorporated into Domaine Bousquet’s premium varietal series. This program blends estate and purchased organic fruit from the Uco Valley in the high Andean foothills. The grapes benefit from huge day/night temperature swings, achieving exuberant ripeness and juiciness. The wines receive no oak treatment allowing the fruit shine through and make the wines extremely food-friendly as described above. 

The Bousquet Organic Cabernet Sauvignon 2022 ($13) and Bousquet Organic Malbec 2023 ($13) portray this juicy fruit forward profile. They each had abundant acidity and strong blackberry flavors. They both provided approachable tannins with the Cabernet more chewy and the Malbec silky. Both of these worked well with BBQ and burgers.  I would say that these are four excellent picnic wines.

The wines also be available throughout the United States. The Domaine Bousquet website provides a handy tool to search for retail outlets and restaurants that carry their wine. For those in Fairfax County, Mom's Organic Market carries may of their wines. 

Organic and Vegan Wines from Italy's Corvezzo Winery

"Skins are thicker and this helps wines develop better aromas. For this reason, I believe that organic grapes have the potential to generate superior wines.", Giovanni Corvezzo

Corvezzo is a third-generation family-owned and 100% certified organic winery located near Treviso, between the cool Dolomite Mountains and the sunny Adriatic Sea. They currently organically tend 154ha of vines and are in the early stages of converting to biodynamic farming. The winery was founded in 1960 by  Giovanni and Maria Corvezzo and over the next three decades their sons, Giuseppe and Renzo, expanded the number of vines and started experimenting with a more sustainable approach to viticulture with integrated pest control. 

In 2009, Renzo’s son Giovanni took charge of operations and over the next decade converted it into a completely certified organic operation. And in 2017, the first organic Prosecco was released. Simultaneously, Giovanni moved to a vegan approach in the winery by replacing the use of animal products (egg whites, gelatin, fish bladders, or milk proteins) with bentonite clay during the fining process. 

Giovanni believes that these procedures improve the quality of the grapes as based on the quote above. He also believes that organic farming gives wines better balance and greater fruit concentration in addition to enhanced aromatics. These features were definitely apparent in the three sample wines that we received. 

Pinot Grigio Delle Venezie DOC 2020 ($13)
This is the weightiest Pinot Grigio I've tasted in recent memory; perhaps due to 5% aged in oak. Intense aroma followed by stone fruits and lasting acidity.
 

Prosecco DOC Rosé - Extra dry Millesimato 2020  ($13)
This is a blend of Glera and Pinot Nero (Pinot Noir) undergoing secondary fermentation using the Charmat method. This sparkling Rosé was a great surprise, velvety with layers of red berries and a refreshing bready effervescence. 

Prosecco DOC Treviso Extra Dry 2020 ($13)
This is a blend of 85% Glera and 15% DOC admitted grapes also undergoing secondary fermentation using the Charmat method. Lots of green apples, some pear, and a very satisfying finish. 

Amazing values for all three wines. 

Don't Wait Until Earth Day to Try These Organic Wines from Veramonte Vineyards

Veramonte Vineyards is a Chilean producer that follows organic practices in order to "express the fullest potential of the terroir".  These practices are augmented with in-house compost; row cultivation to minimize erosion; incorporation of animals like sheep to cut grass and act as a natural fertilizer; conservation of biological corridors to ensure a self-regulated ecosystem for healthy vines; pruning and canopy handling that allows for proper ventilation and disease prevention; and undergrowth control that unpacks the soil, generates structure and enhances the life and soil microfauna. 

They follow these organic practices while growing grapes in two of Chile's 16 wine regions -- the  Casablanca and Colchagua valleys. The Casablanca Valley is "known for the marine influence of the Pacific Ocean that cools off its climate, the morning fog that settles into the valley, and the old, granite-clay soils that create a rich tapestry of terroir. All these factors play a part in making this valley one of the main producers of white wine in Chile. The higher, warmer altitudes free from frosts are ideal for red varieties such as Merlot and Syrah, while the lower and cooler areas are favorable for vibrant white wines with a signature minerality that cause Sauvignon Blanc and Chardonnay to be the most iconic varieties of the Casablanca Valley".

The Colchagua Valley is located in the southern half of the Rapel Valley and the "relatively low altitude of the coastal hills allows the Pacific breeze to mingle with the Andean winds, which cools the valley and prolongs the maturation period of the region. This is advantageous for the preservation of acidity in the grapes and helps to generate red wines with excellent coloring, great freshness, and very good keeping qualities. The large majority of wine produced here is red, with a particular propensity for the production of Carménère, Cabernet Sauvignon, and Merlot. Although, the newer plantations close to the coast have also proven to be a region with great potential for cool-climate white wines".

Veramonte Organic Sauvignon Blanc 2020 ($11.99)
Sourced from the Casablanca Valley this is a great expression of an old-world style Sauvignon Blanc as opposed to more popular lemongrass-dominated styles. This is a delicious wine, subdued citrus, and considerable minerality coexisting with depth and refreshing acidity.

Veramonte Organic Cabernet Sauvignon 2018 ($11.99)
Sourced from the Colchagua Valley this is another delicious wine that is the antithesis of overly extracted cabs. There is dark red fruit, but the chalky and earthier characters are more prevalent and expect sound structure and noticeable tannins. At this price - an incredible bargain. 

Disclosure: We received samples from Veramonte in order to share our opinion about their products, but this isn’t a sponsored post.

Q&A with Brut Force Author Peter Stafford-Bow

Peter Stafford-Bow knows satire. And he knows the machinations of most facets in the wine trade. These truths are self evident in the author's initial release Corkscrew: The highly improbable, but occasionally true, tale of a professional wine buyer and its sequel Brut Force. This release once again follows wine buyer Felix Hart as blackmailers put him in precarious situations involving a corrupt wine tasting between old and new world Pinot Noir. Like its predecessor, Brut Force is a compelling read; I found myself leaping into the next chapter -- even as late night drowsiness set in. It is also entertaining, at times silly (don't be surprised if you laugh out loud), but Stafford-Bow keeps the focus on the wine industry throughout the various plot twists. This focus and the author's inherent knowledge of the wine trade led me to submit several questions regarding his background and his highly recommended current release.


1) When did you develop an interest with wine?
I started working in a liquor store while studying at university. At the time, my experience of wine was limited to hosting house parties where we’d buy bag-in-box Don Darius (a cheap, La Mancha red), blend it with brandy and orange juice in a trash can, and tie a ladle to the side of the bin. Not exactly the fine wine end of the spectrum. But the liquor store management were big on training, even for part-time staff, and they persuaded me to study for a basic wine exam. After that, I was bitten. I gave up my ‘proper’ university studies (and the trash cans full of gut-rot) and dedicated myself to wine full time.

2) In Corkscrew, the main character, Felix Hart, becomes a supermarket buyer and retains that occupation in Brut Force. Are his experiences anecdotal to any events you experienced as a supermarket buyer?
Yes, I’ve based both books on my experience of buying wine for supermarkets in the 1990s and 2000s. The main plotline in Corkscrew is based on real experience. We used to find stowaways in containers of Italian wine quite frequently – you’d receive a call from the depot saying a bunch of Afghans wearing bobble hats had just leapt out of a shipping container full of Pinot Grigio and legged it out of the warehouse. I lived in Cape Town for a while and the South African adventures in Corkscrew are based on my time there.

3) The plot lines in both books are very complex with multiple twists that require extensive resourcefulness and imagination. Do these attributes come naturally to you?
That’s very complimentary of you, thank you. I hope the plots aren’t TOO complex! I love spy thrillers, especially John le Carré, so maybe I’ve brought a little of that to my novels.

4) In Brut Force! the plot begins with Hart's Pinot Noir vine that he planted in his backyard. How prevalent is Pinot Noir in actual English vineyards?
Pinot Noir is quite widely planted now, thanks to the focus on sparkling wine made from Chardonnay and Pinot Noir. South-East England is less than 200 miles from the Champagne region and the soil is the same geological formation as that in Champagne – i.e. chalk – so that’s what English vignerons are concentrating on. The total area under vine in England is only 5,000 acres, so still tiny compared to the US or European countries, of course. Around one quarter of that is Pinot Noir.

5) People may be surprised that there is a vibrant English sparkling wine industry. Are there any estates you recommend?
Yes, most English sparkling wine is excellent quality – it’s all Traditional Method (i.e. Méthode Champenoise). Good estates include Hambledon (their rosé is superb), Camel Valley, Hush Heath (who make the Balfour brand) and Hoffman & Rathbone – though that last one is very boutique.

6) Moving along with the plot in Brut Force!, there's a blind tasting between new and old world Pinot Noirs. Did you conduct a similar tasting to get a sense in your mind what Hart would experience?
I didn’t set up my own tasting, but there are lots of people doing similar ‘face-offs’ these days. Just last month, at a posh London hotel, there was a Champagne versus English Sparkling blind tasting, with several eminent Masters of Wine in attendance. The French won, I believe, but it was pretty close. Perhaps the English will triumph next year…

7) In both books, you discuss wine regions such as South Africa or in Brut Force!, Pinots across the globe. Did you travel to these locations in order to research - obviously Burgundy but also New Zealand, Germany, California, or Oregon?
I’ve been lucky enough to travel very widely during my career. I’ve been to every major wine producing region, and plenty of minor ones too! So yes, with hindsight I consider my whole drinking career to have been literary research…

8) Staying with wine regions, do you have a personal favorite(s)?
That’s a tricky one. I love the rolling hills of Beaujolais, while the picturesque villages and vineyards of Tuscany are wonderful too. Central Otago in New Zealand is gorgeous, but the breath-taking scenery of South Africa’s Cape probably takes the top slot for sheer beauty.

9) Brut Force introduces organic wine fanatics. Do you have an opinion on organic, biodynamic, or natural wines?
Yes – Organic is good, Biodynamic is better, and non-intervention, Natural wines are best! Of course, you have to know what you’re doing in the vineyard and winery. But any movement that respects the environment, minimizes additives, and allows the true nature of the wine to shine is on the side of the angels in my opinion.

10) The characters in both books are quite distinctive, from Hart to his companions to his adversaries. Do you follow a process when creating each character or are they based on actual acquaintances?
I wouldn’t say there’s a process, as such. All the main characters are based on a real person or, more commonly, a combination of people – usually work colleagues or wine trade folk. Many of the characters in the novels are thoroughly despicable, of course, whereas in real life most people are reasonably pleasant, so that’s where I have to make a few dark tweaks – for legal as well as artistic reasons!

Learning About #Biodynamic #Gruner #Wine from Austria During #Winechat

This past week I was invited to participate in a tasting of four biodynamic, Gruner Veltliner wines from Austria for the weekly #winechat discussion. Gruner and Austrian wine has been high on my radar, but biodynamic - not so much. I'm familiar with the concepts, but not the theories or practical applications. And the practical applications and preparations that a vineyard must undergo in order to be certified as Biodynamic by the Demeter classification system can be quite bizarre. Here's one take from the San Francisco Weekly.  Another set of practices involve celestial movements. For instance, wine is racked on a descending moon because it is thought that more aromas are lost during a fuller or higher standing moon. Other lunar practices are listed here.  But the main focus for biodynamic should be the beneficial vineyard practices, using manure instead of chemicals; using composts; using natural insectacides - all which must have a positive impact on the vineyard and the surrounding countryside. And apparently, organic and biodynamic farming is quite popular in Austria with organic farming accounting for 20% of total grape production - the highest in Europe.

But for me, the primary concern was the wine, and in my opinion, they were quite good. We started with the Meinklang Burg White ($15), a blend of  Welschriesling, Gruener Veltliner, and Muscat Ottonel. The grapes were harvested from the eastern side of Lake Neusiedl, technically the Neusiedlersee in Burgenland. All these wines were produced using natural yeasts, so the aromas come from the vineyard as well as the Mucat for this wine - floral-citrus, long and powerful. This is a refreshing wine, citrus flavors and even a bright mid that transitions naturally to the finish. 

The next wine was the Nikolaihof Wachau Hefeabzug ($28), 100% Gruner grown in the Wachau region - located west of Vienna and perhaps the best known region for Gruner Veltliner.  This wine possesses a creamy texture a result of neutral oak treatment as well as six months on their lees. It also displays earthy-hay characteristics which intertwine with a lemon citrus nose and peach flavors. An excellent wine.

The Wimmer-Czerny Fumberg came to us from Wagram/Donauland, also in Lower Austria, just north-west of Vienna. The wine is spicier than the previous with a citrus - almost pinesol-ish aroma -  some pear-ish minerality on the palette, before finishing with a short dose of acidity. Very different than the previous - but in a good way.

We completed the night with the Sepp Moser Grüner Veltliner Schnabel 2011($27).  The grapes were also harvested from vineyards in Lower Austria - this time surrounding Krems or the Kremstal region. The winery is named for Sepp Moserl, son of legendary Dr. Lenz Moser, and now managed by Sepp's son  Nikolaus. I nice lineage there; in fact the Mosel family has been producing wine since 1848 so years of knowledge are handed down to successive generations. The nose is all floral and big, with the flavor starting as citrus, then moving to a more spicy, creamy character to finish with roasted nuts on the finish. Could be the biggest Gruner I've tasted: full of flavor, mineral depth, and a long finish. Savory is the word. I great finish to the evening. Cheers

Exploring Bonterra, Organics, and Mendocino with ThirstyGirl & Leslie Sbrocco

Last night was another #TGTaste with Leslie Sbrocco featuring wines from Bonterra Vineyards, a California winery located in Mendocino County - just north of Sonoma. Specifically we sampled their 2011 Mendocino County Chardonnay and 2010 Mendocino County Merlot, both produced from certified organically grown grapes. Organic and Biodynamic® farming seems to be the culture in the county as a large percentage of vineyard practice those techniques or philosophies - 25% says wiki. Apparently, according to Bonterra, this "goes back to the history..young people moving here in the 60s to get back to the land". And nice farm land they found.

I also learned that the Russian River originates in Mendocino so in reality the Russian River valley is not inclusive to Sonoma - well maybe the AVA - but not the nutrients in the soil. The Chardonnay grapes were harvested along the river in the Sanel Valley whereas the Merlot grapes were grown in the warmer McNab ranch in Hopland.

We started with the Chardonnay ($14) which was produced using a combination of oak and stainless steel. 70% of the juice was fermented in a combination of French and American oak - also undergoing malolactic fermentation - whereas the remaining 30% was fermented in stainless steel. The wine was then aged in a different combination of neutral and new oak barrels. The result is a very good - I mean VERY GOOD - wine. The non-Chardonnay drinkers in our immediate group loved it as it started with a vibrant green apple flavor, followed by a creamy vanilla mid, ending in a balanced acidic-lemon finish. The bottle was empty rather quickly as we all enjoyed this one. Going to look to restock today.

Moving to the Merlot ($16), each lot was fermented separately and then blended together with small amounts of Petite Sirah, Syrah, and Carignane. Ms. Sbrocco informed me that the addition of these three grapes added "complexity and spicy notes" to the final product. This wine was also a big hit with the #TGTaste community, as @MyVineSpot tweeted "Delightfully approachable w/ aromas/flavors of dk cherry, raspberry, spice accents & cedar". But we had to wait awhile to allow the wine to breathe - the initial taste was quite mundane. However, after decanting the dark cherry flavors sprang forth, followed by some spice, and a very smooth, soft finish. Another lesson learned - decant as often as possible.

Overall, a very good night. I definitely plan on revisiting these wines (love the QPR) and spend more time researching the wines from Mendocino. Cheers.

Organic Wines - Parducci Wine Cellars and Paul Dolan Vineyard

We usually chuckle when we read about a winery's sustainability practices, assuming the worst - a terrible marketing gimmick. But that is definitely not the case with Paul Dolan and his influence at Paul Dolan Vineyards and Parducci Wine Cellars. In 2004 Dolan and several members of the Thornhill family purchased Mendocino's oldest winery - Parducci, which was founded in 1932 - and formed the Mendocino Wine Company. He incorporated the ground breaking farming techniques that he developed at Paul Dolan Vineyards and along with other innovations has helped Parducci to become "America's Greenest Winery" and the first carbon neutral winery. Take that Oregon.

Now, we only care about the carbon neutral aspect because its a good business practice to conserve energy; but the other vineyard and winery are revolutionary. For instance, the company vehicles have been refitted to use recycled restaurant oil as fuel - now that's back to the future. In the vineyard, animals take over for pesticides and artificial fertilizer. Birds and chickens control insects whereas owls and raptors control small rodents. Bees pollinate wild poppies that act as vineyard cover and goats control weeds as well as provide fertilizer along with neighboring cows. The proprietors also created a wetlands surrounding the winery that handles waste water by absorbing metals and sugars. Add in water conservation and recycling programs, solar and wind power, and other practices and its easy to see how that they moniker, "America's Greenest Winery" is not far fetched.

Now, the Mendocino Wine Company consists of several brands with the largest being the Parducci label. This brand purchases fruit from local, family-owned farms with many of the vineyards staying in the family since Parducci first started purchasing their grapes in the 1930s. "To Parducci, 'Family Farmed' means quality and sustainability." In fact, 67% of the fruit that Parducci grows or purchases is certified Fish Friendly Farming, Organic, or Biodynamic. But what about that quality? We samples two of their wines, the 2007 Parducci Pinot Noir and the
2008 Parducci Sustainable White. Both retail for about $12, but don't be mislead. The Pinot Noir was fantastic, creamy with hints of chocolate - resembling a Burgundy wine more than the nearby Russian River version. The flavor is black cherry - but the finish is cream - as you can guess - extremely smooth. The Parducci Sustainable White is naturally a refreshing wine made from five grape varities - starting with Chenin Blanc and Sauvignon Blanc and ending with smaller percentages of Viognier, Muscat Canelli, and Tocai Fruiliano. What's not to like about this combination. The result, a floral aroma from the muscat, clean citrus acidiy from the blancs, and some depth with the Viognier. The Tocai Fruiliano? Don't know. Does it matter; this is a good summer wine.

The Paul Dolan Vineyards brand consists of five organic wines and one Biodynamic, the Deep Red. We learned that organic wines are those in which the grapes were grown using certified organic practices with no sulfites added. Biodynamic is more complicated with the vineyards certified to follow the Demeter standards as well as the teaching of Rudolph Steiner. Finally, the winery must be Biodynamic certified to follow the practices of Demeter. From this brand we sampled the 2007 Paul Dolan Chardonnay, made from old vine Chardonnay. Actually the vines are close to 40 years old planted on two properties: "a cool-site vineyard north of Lake Mendocino and a warmer-site vineyard near the Russian river in Hopland". Three quarters of the wine is then fermented and aged in French and American oak for 8 months; the rest in stainless steel. This recipe imparts the standard Chardonnay flavor with a slight vanilla finish. A nice wine and at $18, very affordable.

We can't wait to get our hands of the rest of their portfolio. These are good wines priced at our level. We may have to drive through Sonoma and Napa on our next trip West and take a look at these revolutionary vineyard practices. And for those that can't visit, you can read more about organic farming and sustainability at the Mendocino Wine Company and Paul Dolan Vineyards websites.