Shenandoah Valley - Appalachian Highlands Road Trip Stop1: The Winery at Kindred Pointe

Recently I spent a couple days traveling the backroads of the Shenandoah Valley into the Appalachian Highlands visiting as many craft beverage establishments as possible. This endeavor included four wineries in the Shenandoah Valley, two breweries in the Appalachian Highlands, and a couple cider houses within both regions. Here's the story. 

The Shenandoah Valley is a 140–150 mile long and 25 miles wide geographic corridor located in western Virginia and the eastern panhandle of West Virginia.  It is bounded to the east by the Blue Ridge Mountains and to the west by the Allegheny Mountains. Plus, the valley floor is bisected by Massanutten Mountain, a 50-mile ridge that splits the valley into sub-valleys and separates the north and south forks of the Shenandoah River.  The region features karst topography with limestone bedrock that creates fertile soil, sinkholes, and extensive cave systems.

Grape growing in the Shenandoah Valley is shaped by the region’s position between the Allegheny Mountains and the Blue Ridge. These ranges create a rain shadow that results in lower annual precipitation compared to other parts of Virginia. Lower humidity reduces disease pressure, which can allow growers to extend the growing season when conditions permit. Vineyard elevations commonly range from roughly 900 to 1,500 feet, contributing to cooler nighttime temperatures. Soils in the area include limestone, shale, and loam, which drain efficiently and support varieties that benefit from moderate fertility and consistent water management. Like the rest of the Commonwealth, Chardonnay and Cabernet Franc are popularly planted grapes, but the cooler climate is also suitable for Riesling, Sauvignon Blanc, Albarino, Seyval Blanc, and late‑ripening vinifera varieties such as Petit Verdot and Cabernet Sauvignon.

Our first stop of this trip was at The Winery at Kindred Pointe which sits within the central agricultural landscape of the Shenandoah Valley. The winery operates on a property that originally functioned as an equestrian farm. The transition to grape growing began in the early 2010s, when the owners planted varieties suited to the conditions of the region. The tasting room and surrounding structures retain elements of the site’s earlier use, including the horse imagery that appears on several wine labels. The winery produces small quantities of wine from estate fruit and from growers within the Shenandoah Valley American Viticultural Area.

The tasting flight offered at Kindred Pointe shows how they leverage the history and regional strengths of the Valley. We started with the Saving the Edinburg Mill ($32) , a blend of Albarino, Sauvignon Blanc, and Dazzle, that references the preservation of the historic pre-civil war era mill. For those like us newly introduced to the Dazzle grape, it was developed by the University of Arkansas that they describe as "floral and fruity with herbal and spicy aromas".  Expect to enjoy peaches and other lively stone fruit while admiring the artwork. 

We then moved on to a pair of Seyval Blanc wines starting with the stainless steel 2022 Seyval Blanc ($28). The is a fresh grapefruit forward wine with fantastic acidity. In contrast, the 2021 Seyval Blanc Skins ($28) was fermented on the skins which adds texture, tannin, and deeper color, while providing a more savory dimension that differs from the stainless‑steel style. 

Turning to reds, Petit Verdot is a major focus appeared in two vintages and a blend. The 2019 Petit Verdot French ($35) is aged 36 months in French oak and shows how long aging softens tannins and integrates dark fruit flavors. The velvety fruit is layered with soft vanilla and earthy characters. The 2020 Petit Verdot ($32) offers a comparison shaped by both the vintage and aging in American oak for the same 36 month period. This version is spicier, not as velvety, and with closer to smokey cedar. The final wine wine to discuss is their 2021 Hungarian Blend ($38), an interesting and unique blend of equal parts Chambourcin, Petit Verdot, and Dornfelder.  The typical Chambourcin profile is hidden as the 28 months in Hungarian oak and one year bottle aging softens the grapiness and allow the black fruit characters of the other two grapes to dominate.  This is a savory fire pit sipper. 

But instead of purchasing the Hungarian Blend I came home on a hunch with their single varietal 2021 Dornfelder ($36) that was aged for 36 months in new Hungarian oak. Check back to see if that was a good all. 

Dry Creek Vineyard -- The Foundation of the Dry Creek Valley

The success of wineries within Sonoma's Dry Creek Valley is completely intertwined with the vision and determination of a founding winery, Dry Creek Vineyard. This is shown in the foresight of founder David S. Stare who moved his family from New England to Sonoma County where in the early 1970s he purchased "a rundown 55-acre prune orchard across the street from the Dry Creek General Store". On this site he started planting the region's first vines since prohibition -- one of these against the advice of "experts" and the love of the Loire Valley -- Sauvignon Blanc. This lead to the first Sonoma County wine labelled Fume Blanc and soon afterwards their Chenin Blanc was highly respected and served at White House dinners. 

In the 1980s, Stare was instrumental in obtaining the American Viticulture Area (AVA) status for Dry Creek Valley and immediately was the first winery to label their wines from this AVA.  Thus their labels became somewhat iconic honoring the New England sailboat culture and Dry Creek Valley viticulture. 

In the late 1980s, daughter Kim Stare Wallace joined the winery as director of marketing together they drove more innovation. The winery was the founding member of the Meritage Foundation and was the first to use the phrase "old-vine" for Zinfandel vines planted before Prohibition.  After joining the team, husband Don Wallace pioneered the California Sustainable Winegrowers Program which eventually lead to the winery becoming 100% Certified Sustainable in 2014. Around the same time the couple changed the winery's philosophy by "dramatically reducing production while increasing quality and sharpening the focus on appellation-driven, terroir-focused wines that rival the best in California".  The wines we sampled at our visit as part of the BevFluence Sonoma Experience reflect this philosophy. 

2022 Clarksburg Dry Chenin Blanc ($17)
Dry Chenin Blanc has been a regular release from the winery since their inception in 1972. This is a classic Loire Valley-style wine with complex, mouth watering acidity and minerality with surprisingly abundant texture. 

2023 Dry Creek Valley Sauvignon Blanc ($25)
This wine incorporates two Sauvignon Blanc clones - Sauvignon Musqué and Sauvignon Gris - that are farmed in several distinct vineyard sites. It's another complex wine and original 1972 offering with lemongrass and floral aromas transitioning to a more tropical profile.

2023 Dry Creek Valley Petite Zin Rosé ($32)
This rosé is predominately Zinfandel with a small addition of Petite Sirah with the grapes lightly pressed and cold fermented. Floral, lime, herbaceous with a refreshing finish. 

2021 Sonoma County Heritage Vines Zinfandel ($28)
The wine is labeled "Heritage Cines" as cuttings from pre-Prohibition era Zinfandel vines were grafted onto phylloxera-resistant rootstock. These vines were then propagated to four vineyards to ensure a virus-free and healthy crop.   This was a group favorite and noticeable for its tremendous value. Loads of dark fruit, light pepper, some baking spices, and earthiness. Love the acidity. 

2020 Dry Creek Valley Beeson Ranch Zinfandel ($55)
The Beeson Ranch was planted in the late 1800s and is one of Dry Creek Valley’s oldest and most prized vineyards. Located along West Dry Creek Road, Beeson Ranch faces east and extends up several gentle hillsides to a forest of conifer trees. The old gnarled Zinfandel vines, first planted by Italian immigrants, produce a most interesting wine. Consumers are inundated with complex notes within a vast range of dark fruit, spices, and earthy qualities. Drink now or let the acids work for a few years.   

2019 Dry Creek Valley The Mariner ($55)
The Mariner showcases the winery's New England heritage and Meritage foundation. The grapes for are derived from several prized estate and hillside vineyards in the Dry Creek Valley. The wine explodes in the mouth, generating tides of complex flavors with dark cherries, mocha, and herbaceous notes standing out. Another to drink now, but better to be patient for later consumption.

2019 Dry Creek Valley Endeavour Cabernet Sauvignon ($100)
The Endeavour Vineyard is located in the Lytton Springs district of Dry Creek Valley and the vines take advantage of the diverse soil conditions on the property. This is a world-class wine, already sitting for a number of years in the bottle where additional aging will not destroy the structured tannins and complexity. 

Regenerative Farming at Grgich Hills Estate

Are you familiar with the main principles of Regenerative Farming?  Grgich Hills Estate has been a leader in this innovation, first by farming organically for the past two decades, then biodynamically, and finally regenerative farming as stipulated by Regenerative Organic Certified (ROC) since 2019. 

Winemaker and Vice President of Vineyards & Production Ivo Jeramaz and his son Luke provided an overview of this process during a BevFluence® organized tour of one of the Grgich Hills Estate's American Canyon vineyards. Here they farm 121.5 acres at cooler temperatures and stronger winds than in Napa Valley.  Over a crescendo of songbirds, ducks, geese, and guinea fowl; Ivo and Luke described how Grgich Hills implements five principles of Regenerative Farming leading to a vibrant nature preserve, productive grapes, reduced costs, and satisfied employees. Check back later for multiple posts on these chemical free principles, but here are the main features:

1. No till agriculture reduces erosion and keeps valuable nutrients and microbes in the soil.
2. Bio-diversity in the vineyard through at least four plant groups leads to sharing of nutrients.
3. Planting cover crops that become layers of armor by protecting the soil from sunlight and maintains moisture.
4. Let animals manage most vineyard activities such as mowing and pest control. Grgich Hills uses sheep, owls, songbirds, guinea fowl, and other animals to control cover crops and pests.
5. Institute labor practices that ensure sufficient wages and worker safety that leads to greater retention and thus increased productivity.

Grgich Hills also provided a fantastic library tasting of their iconic wines -- after a refreshing glass of their 2021 Essence Estate Sauvignon Blanc ($55). This saline driven refreshing wine offers white grapefruit and stone fruit and is made from practically a 50-50 blend of American Canyon and Carneros grapes.  The 2016 Estate Napa Valley Chardonnay still carries similar acidity and minerality with floral and sweet apple and pear notes. 

Moving to red library wines, we started with the 2018 Estate Napa Valley Merlot which is a blend from three vineyards - the cooler American Canyon and Carneros vineyards and the warmer Yountville vineyard. Expect savory red fruit, some mint, structure and a balanced acidic - but polished finish. We had the pleasure to sip their 2014 Estate Napa Valley Cabernet Sauvignon and compare it to their 2007 Estate Napa Valley Cabernet Sauvignon. The 2014 starts with a wonderful mouthfeel of black fruit and juicy structured tannins. Whereas the 2007 is lighter, it is still vibrant with noticeable tannins mingling with ripe raspberries. The final wine was the 2013 Estate Napa Valley  Miljenko's Old Vine Zinfandel sourced from 135-year-old vines grown in Calistoga. Think of savory black fruit dusted with black pepper finishing with juicy tannins. 

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. 

Grape Spotlight: Uruguay Wine 101

Last week I participated in an Uruguay Wine 101 seminar hosted by Uruguay Wine and INAVI (Instituto Nacional de Vitivinicultura) and presented by Martina Litta (Uruguay Wine - INAVI Foreign Trade Manager) and Joaquín Hidalgo (Wine columnist, La Nación - Argentina). The seminar itself was quite informative with a presentation on the country's wine regions and major wine grapes implemented using samples from nine producers, video greetings from each producer, and the participation of a couple winemakers. Definitely a worthy candidate for a case study in successful seminars. 

Ms. Litta started the session by describing Uruguay and several general facts about this country.

• 
  The name means “river of the painted birds” in the indigenous Guarani language.
• South America’s second smallest nation after Suriname with a similar surface area to Wisconsin.
• Population 3.4 million – a population close to that of Connecticut, but less than Brooklyn and Manhattan combined.
• Largely European heritage, primarily Spanish and Italian in origin.
• Cows outnumber humans in Uruguay 4 to 1 and Uruguayans consume more meat per capita than any other country in the world 

Mr. Hidalgo then discussed the Uruguay wine industry where the terroir is closer to Bordeaux than either Argentina or Chile and the mild and humid climate is affected by both river and ocean influencers. 

• With 14,804 acres/5,991 hectares under vine, the wine regions are slightly larger than Saint - Émilion in Bordeaux and slightly smaller than Alexander Valley in California.
• The only South American terroir whose climate is affected by the Atlantic Ocean.
• 
  180 wineries are currently operating in the country. Most are family-run, with two-thirds located in the Metropolitan Region.
• More than 50% of the grape harvest in Uruguay is done by hand
• The vineyards of Maldonado are planted above some of the oldest rocks on earth, the Río de La Plata craton, which is 2.5 billion years old.
• Tannat is the most widely planted variety in Uruguay at 3,892 acres/1,575 ha and it is not offended by humidity.
• In Uruguay, Tannat is also known as Harriague (Ha-ree-AH-gay), the surname of the first producer to plant it in the country.
• The VCP label stands for Wine of Preferential Quality and distinguishes fine wines from mass-market versions.

Mr. Hidalgo then discussed the six winemaking regions of Uruguay encompassing five distinct terroirs. The dominant winds in Uruguay come from the Atlantic, bringing with them cool, rainy conditions. Peak summertime temperatures in the south can reach 87° F/31° C, with rainfall averaging 39 inches/1,000 mm annually. Peak summertime temperatures in northern Uruguay can hit 106° F/41º C, with rainfall of up to 63 inches/1,600 mm annually. 

The Regions:  

• 
  Metropolitan: 12,076 acres/4,887 ha
  Includes departments of San José, Canelones, and Montevideo. Deep, clay soils also include strips of pink granite, making for a terroir well-suited to Tannat. 
• Oceanic: 1,053 acres/426 ha
  Includes two departments, Maldonado and Rocha with a varied topography which is the primary factor in distinguishing its wines. The Cuchilla Grande is the highest point in Uruguay, reaching a height of 1,600 feet/488 m above sea level, contributing a mix of granite and ballast to the soils. The climate is oceanic where white varieties dominate. 
  
• Southern Riverside: 722 acres / 292 ha
  Includes departments of Colonia, Río Negro, and Soriano. The influence of the Uruguay River can be seen in the sedimentary soils of Carmelo, while the San Juan River is distinguished by rockier soils. The region accounts for 5.2% of hectares under vine in Uruguay. Carmelo lies at the center of the southern shore. A dozen wineries are scattered throughout the area. Soils are distinguished by pockets of calcium carbonate deposits. Reds are the heart of the region.
• Northern Riverside: 408 acres/165 ha
• Center: 109 acres/44 ha
• North: 84 aces/34 ha
  The Rivera and Tacuarembó departments are planted in different geological formations, each rich in iron, comprising 84 acres/34 ha of vines, or 0.6% of the total. A continental climate with a significant thermal range. Experiences more hours of sunlight than any other region of Uruguay.

The Wines: 

Marichal Wines is a family-owned winery that was established in 1938 and is now in its third and fourth generation of family winemaking headed by winemakers Juan Andrés and Alejandro Marichal. The vineyards are located in the department of Canelones in the Metropolitan region. These vines benefit from warm weather, cool Atlantic breezes, and deep clay soil. The Marichal Sauvignon Blanc 2022 ($14) is very aromatic (citrus); dry, with juicy lemon and melons, some vegetable character; and finishing with chewy tannins. 

Bracco Bosca is located in Atlantida in the Oceanic region and their 11-hectare vineyard is managed by fifth-generation grower Fabiana Bracco. These vines are located just eight kilometers from the ocean and this proximity is reflected in the surprising Bracco Bosca Ombú Moscatel 2022 ($16). This is a dry wine, with the expected floral and tropical aromatics but powered by salinity and creamy melons and pears. Excellent. 

In 1979 Familia Deicas took over the historic 18th-century estate and winery of Establecimiento Juanicó -- rejuvenated that brand and launched their own Familia Deicas brand in 2000. Here they focus on premium wines with low intervention winemaking from third-generation vigneron Santiago Deicas and utilize multiple vineyards in various regions in Uruguay. One of these vineyards is the Sierra de Mahoma, San José - located in western Montevideo. This vineyard is called the “sea of stones” because it looks like a sea bed with loam soils that are covered in gravel and almost vertical schist. The low fertility and limited water-storing capacity mean that these vineyards produce a very low yield of very concentrated grapes. This minerality is evident in the Familia Deicas Bodegones del Sur Vineyards Select Cabernet Franc 2020 ($20) which also includes a minty aroma and juicy herbaceous and red fruit flavors. 30% of the wine was aged in American and French oak barrels --providing greater roundness.

Gimenez Mendez is a family winery where the first vines were planted in 1950 and today is run by Marta Marta Méndez Parodi and her youngest son Mauro Giménez Méndez. The winery specializes in Tannat grown in Las Brujas, a sub-region in Canelones, and, in fact, currently releases seven different styles of Tannat. Summers are dry in Las Brujas with high daytime temperatures which shift to the colder side in the evenings from the cool coastal breezes. This enhances acidity that is abundant in the Giménez Méndez Alta Reserva Tannat 2020 ($18). Also expect ripe red fruit and a slight black pepper and tobacco nose, followed by plums and other black fruit, the aforementioned juicy acidity, and solid tannins.

Winemaking in the Toscanini family descends over 100 years into the past when the patriarch of the family emigrated from Italy and settled in the department of Canelones, producing his first wine in 1908.  Seven decades later (in 1979), Margot Toscanini de Montes and her brother acquired the current winery in Las Piedras, giving rise to Montes Toscanini. And in 1995, the responsibility of the winery descended to Enól. Leonardo Montes Toscanini, who along with other members of the fourth generation of the family, has run the winery to this day. The grapes for the Montes Toscanini Gran Tannat Premium 2019 ($59) are grown in Altos de La Ballena where the soils are predominantly clay-loam with some calcareous material and have a gentle slope. In addition, the proximity to the River Plate provides maritime and estuary influence with mild and steady temperatures throughout the year. This Gran Tannat is an impressive wine made using classical production methods. Expect more black pepper; creamy red fruit, great depth, and juicy and approachable tannins.

Pisano Wines also shares a century of winemaking tradition - this time in Progreso in Canelones - and is operated by three Pisano brothers: Gustavo, the winemaker; Eduardo, the agronomist; and Daniel, the export manager. The family traces their heritage to Italian and Basque immigrants - this later from the group of people who introduced Tannat to Uruguay. Again like Montes Toscanini, the Pisano wines benefit from the Río de la Plata (River Plate) - an estuary formed by the confluence of the Uruguay River and the Paraná River at Punta Gorda.  The Pisano Reserva de la Familia Tannat 2018 ($24) is a fresh and well-rounded wine with light and chewy sour cherries that alternate with darker fruit and soft tannins. 

Alto de la Ballena is a small winery operating in the Sierra de la Ballena located just 15 kilometers from the Atlantic coast. The small 8-hectare estate vineyard benefits from the oceanic air as well as excellent drainage from the steep, granite, and schist hillside mountain soils. The winery's birth is dated at the Millenium when  Paula and Alvaro quit their finance jobs after spending the previous two years searching for the ideal vineyard location. They found that in the Maldonado department in the Oceanic region.  They showed an interesting wine in the Alto de la Ballena Tannat – Viognier 2018 ($24) - an 85-15% blend. They manage both lots so that they can be harvested very close together allowing for co-fermentation. The Viognier adds a more intense aroma and softens the Tannat's tannins creating a lovely wine. Still structured with juice acidity, some herbs, and juice and chewy sour cherries. 

Bodega Bouza is an innovative winery and the very first to plant Albariño in Latin America to incorporate the family's Spanish roots from Galicia. They also farm several other winegrapes in five vineyards from the metropolitan areas of Montevideo and Canelones to the oceanic-influenced Maldonado region. These are Pinot Noir, Chardonnay, Riesling, Merlot, Tempranillo, and Tannat. The last three comprise their Bouza Monte Vide Eu (Tempranillo - Merlot - Tannat) 2019 ($67) - a full-bodied and structured wine providing a robust mouthfeel. This is structured at 50% Tannat, 30% Merlot, and 20% Tempranillo and the grapes are vinified and initially aged separately then aged together for a total of up to 16 months in French and American oak barrels. This is an exceptional Oceanic wine. 

Basta Spirit was founded in 2018 and produces spirits using a Tannat base. The Basta Spirit Vermut Flores Rosé ($16) contains 27 botanicals, including flowers such as hops, chamomile, rose, and elderberry. It is extremely aromatic, with loads of herbaceousness and forest spiciness - very gin-like. I plan on using this in a Negroni, and replacing the gin with mezcal, since this Vermut has suitable gin flavors. 

Grape Spotlight: Limari Valley Sauvignon Blanc via Viña Tabalí

The Limarí Valley is one of the northernmost wine-growing regions in Chile, located 200 miles (320km) north of the capital, Santiago. Technically, Limarí (Lee-ma-RE) is not a valley, but a high plateau (“altaplana” in Spanish). It is also closer to the equator and thus hot and dry but contains areas suitable for viticulture thanks to its close proximity to the Pacific (seven miles) and to the gap in the coastal hills created by the Limarí River. On either side of this gap, the coastal ranges rise to almost 2300ft (700m), preventing cooling Pacific breezes from reaching inland areas. 

In the morning, the coastal "Camanchaca" fog creeps through the gap and up into the valley. The fog refreshes the local vineyards with cool, moist air, and once it dissipates it is replaced by cooling breezes from the cold Humboldt Current (See Grape Spotlight: Casablanca Valley Sauvignon Blanc about the cooling effects of the Humboldt Current). Once the sun has risen above the Andes  the warm, dry, desert-like conditions are re-established.  And in the afternoon, "the wind coming from the Andes can be so strong that some producers plant their rows east-west so that the vines don’t take the brunt of the powerful wind head-on".  

The soils in the Limari Valley are quite unique for Chile as they consist of limestone from an ancient seabed that was raised by tectonic activity into the Andes Mountains. The limestone was then gradually washed downstream by glaciers and rivers to the plains and valleys below. A great source of calcium carbonate.

Viña Tabalí was founded in 2002 by Guillermo Luksic and was the first modern winery built in the Limarí Valley. However, his foray into Limari started a decade before when he purchased the Tabalí vineyard because "I want to have land in Ovalle because it’s a fascinating area with its climate and temperature and it’s also very pretty". In 2009 the winery acquired the Talinay Vineyard located next to the Fray Jorge National Park and which forms part of the UNESCO World Biosphere Reserve. It is located only 12km from the coast and is the source for the Viña Tabalí Talinay Sauvignon Blanc 2021 ($24).  According to the winery,

This is a very unusual landscape, as it is completely unpopulated. It adjoins the Fray Jorge National Park and forms part of the UNESCO World Biosphere Reserve. The proximity to the sea and the entry of sea breezes make this a cool area for producing wines. It is very cloudy in the mornings and the camanchaca sea fog effect kicks in in the afternoons. The dense fog settles in the high parts of the Altos de Talinay hills and gives life to the forest of Fray Jorge. This mist produces average annual precipitation of 1,000 mm on the western face of the hills. This is a very windy area and the sea breezes cross through the clouds, lowering the temperature even further and making this the coolest vineyard in the whole 4th Region of Chile. The wind also carries evaporated components from the sea to the vineyards. This is an oasis in the desert, which receives 80mm of rain a year and is sparsely vegetated with cacti, small bushes and gentle slopes. The landscape shows the Coastal mountain range to the west and a small chain of hills to the east, making this place a small hidden valley. To the south, the vineyard borders the River Limarí. It is the last water right holder of the valley, that is the one nearest to the ocean (12km).

The wine was cold fermented in stainless steel and is completely saline driven from head to toe. White flowers and lime notes accompany the minerality in the nose whereas the saline shares the palate with just a touch of citrus. A fresh finale. 

Grape Spotlight: Casablanca Valley Sauvignon Blanc

The Humboldt Current carries cold water from the South Pacific to the equator -- all along the South American continent. It is both wide and long and creates cold weather conditions as it flows north. This leads to the formation of fog along the coastal regions of Peru, Chile, and Ecuador; and this cold air is carried into the interior by coastal breezes. As a result, it helps create conditions for cold climate grapes in coastal wine regions such as Chile's Casablanca Valley.  

The east-west-oriented valley is roughly 30km (20 miles) long and separated from the Pacific Ocean by the Coastal Mountain Range.  This tempers the cooling effects of the ocean influences, but in the evening, the winds shift and air from the Andes continues to cool the valley. With a longer ripening period, the white grapes have more time to develop greater flavor complexity, while maintaining sugars and acids in balance. Thus the Casablanca Valley is well suited for both Chardonnay and Sauvignon Blanc. These vines are planted either along the eastern slope of the range or on the valley floor where the soils are rich in maicillo (coarse-grained particles of sand and gravel), clay, or granite bedrock.  

Viña Morandé's Belén vineyard is located only fourteen miles from the sea and contains granite-rich soils with varying amounts of clay depending on height and location.  The vineyard receives a mixture of cold and warm air with the morning mist lowering temperatures to allow Sauvignon Blanc to ripen slowly and obtain different profiles. For the Viña Morandé Gran Reserva D.O. Casablanca Valley Sauvignon Blanc 2020, the wine is partially aged on its lees providing noticeable weight on the finished wine.  It also offers a slightly herbaceous and lemon aroma, followed by racy minerality and citrus flavors, and finishing with excellent acidity. 

Matetic Vineyards is located in the Rosario Valley and is even closer to the Pacific Ocean, only six miles away, and thus receives some of the coolest temperatures in Casablanca. They farm biodynamically in the granite-rich soils of the Valle Hermoso vineyard and the Matetic Vineyards EQ Coastal Sauvignon Blanc 2020 is a blend of multiple fermented grape musts. The majority was fermented in stainless steel tanks where the wine then remained for four months sur lees.  Around 30% of the grape must was fermented in concrete 700-liter egg-shaped vessels and another 30% was fermented in neutral oak barrels. This technique enhanced the mouthfeel and texture while still allowing the natural fruit and minerality to shine through. The wine shows both citrus and tropical notes with a similar herbaceousness as the Viña Morandé. Racy minerality as well. 

Casas del Bosque farms the La Cantera vineyard planted on the slopes of the Cordillera de la Costa mountain range -- 10 miles from the Pacific Ocean. La Cantera is named after an old granite quarry and is planted in the reddish soils rich in the granite rock, which also contains some iron and clay.  Like at Matetic Vineyards, the climate is the coolest in Casablanca allowing the grapes in the Casas del Bosque La Cantera Sauvignon Blanc 2020, Las Dichas, Casablanca to develop slowly.  The free-run juice is then fermented and rests on its lees for a couple months. This results in a delicious wine, mostly grapefruit and tropical with a touch of herbaceousness and a little less minerality. 

GPS and Organic Farming at Page Mill Winery

When the Livermore Valley Winegrowers Association refused to assist us in designing an itinerary during our visit to the region, Dane Stark of Page Mill Winery quickly responded and scheduled a tour and tasting of his facility. Over pours of wine and a tour, he described the history of the winery. Page Mill was founded in 1976 by his father Dick Stark, but construction started a year before when he dug a huge hole under the family's house on Page Mill Road in Los Altos Hills to build out a winery and cellar. For the next 28 years. the winery operated at their home at the base of the Santa Cruz Mountains. Eventually, Dane took over the operation, and in 2004, Dane moved the operation to the "underestimated" Livermore Valley.

Stark refers to Livermore as being underestimated because he says there is a false impression in the Bay area that the region is too hot for grapes. Apparently, the S.F. news channels include Livermore in their daily weather reports and not only does it have the highest temps in the region, but that high temperature often reaches into the 90s. However, Stark noted that these broadcasts don't include the nighttime temperatures which show a large diurnal swing and help prolong the growing season and increase acidity. 

Since moving to Livermore, Page Mill Winery's estate vineyard has been farmed organically and driving into the premises visitors immediately notice the cover crops and tractor-pulled chicken coup.  The chickens help control the insects and babydoll sheep are an alternative to mowing as their manure also acts as a fertilizer. In fact. "sheep offer some of the best natural fertilizers as their manure pellets take time to dissolve into the soil". And in 2019, Stark moved toward biodynamic farming with the first release of biodynamic wines planned for the 2022 vintage.  

In the meantime, Page Mill's current portfolio is outstanding.  We started with a lively 2021 Livermore Valley Sauvignon Blanc followed by the 2021 San Francisco Bay Chardonnay. The grapes derive from Page Mill's former location near the Santa Cruz Mountains. Interestingly the hierarchy of AVAs starts with the Central Coast AVA then down to the San Francisco Bay AVA which the Livermore Valley AVA is a sub-AVA within. We sampled a range of reds that truly showcased the diversity of the region from cool-climate Pinot Noir to a Merlot and Cabernet Sauvignon. My favorite was the GPS - a blend of Grenache, Petite Sirah, and Syrah that just melts the palate.  Looking forward to posting on its longevity by opening the 2016 I purchased.  

I also want to return on the third Sunday of every month for Page Mill's BYOB program where consumers can fill one of their bottles for $10. A great idea. 

Grape Spotlight: Wairau Valley Sauvignon Blanc with Wairau River Wines

New Zealand's Wairau Valley wine zone provides an extended growing season where the warm days and cool nights allow grapes to develop boisterous acidity balanced with noticeable fruit.  The valley is located in the larger Marlborough region in the northeast section of the South Island and follows the Wairau River from the Spenser Mountains in the west to the Pacific at Cloudy Bay. The Richmond Mountains in the north separate it from the sunny region of Nelson, and the Wither Hills in the south protect the valley from harsh weather systems from the south-east. 

Wairau Valley has a warm, dry climate that is moderated during the growing season by sea breezes from Cloudy Bay. Hot sunshine during the day and cold ocean winds at night extend the ripening period in the grapes, leading to a balance of fruit complexity and acidity. This diurnal temperature variation is essential to the terroir in the Wairau Valley – without it, much of the classic punchiness of the wines made here would be lost. (wine-searcher.com)

Sauvignon Blanc accounts for over three-quarters of New Zealand's wine exports which focus on the fresher styles -- fermenting and storing in stainless steel to retain the grape's naturally high acidity.  Wine-searcher.com has an interesting note that "the original plant material for much of the Sauvignon Blanc planted in Marlborough in the 1980s, 90s and today traces its way via Australia and the University of California, Davis. This latter institution sourced their rootstock from Wente Vineyards (the cuttings were taken by the legendary grape breeder, Dr. Harold Olmo, in 1958) who got theirs from a vineyard established in the late 19th Centruy with cuttings from the Sauternes estate, Château d'Yquem".

Wairau River Wines is a Wairau Valley producer located on the eastern side of the valley within the most prolific wine-growing area where the Wairau River meets the Pacific Ocean. The winery was founded in 1978 when Phil and Chris Rose planted their first vineyard. After a decade of contract growing, they established the Wairau River Wines brand in 1991 and currently release ten varietal wines including New Zealand's signature Sauvignon Blanc. Their sons Hamish (viticulturist), Sam (winemaker), Pip (hospitality), and Rose (chef) have assumed the major responsibilities showing that the Rose family implemented a succession plan that is sadly missing for so many family operations. 

I received their Wairau River Estate Sauvignon Blanc 2021 ($20.99) in conjunction with a #BackToNature campaign highlighting the confluence of quality wine and heading outdoors.  With the industry-wide adoption of screwcaps, New Zealand wines are at the forefront of enjoying these wines outdoors.  The Wairau River Sauvignon Blanc is an excellent choice for both indoor and outdoor consumption. The wine starts with tangly grapefruit on the nose that leads to a textured body of stone fruits and finishes with a long, dry, and refreshingly acidic tail.  For a family that likes to hike and fish the wine pairs nicely with freshly caught trout cooked using the Wairau River Solos Stove.  Cheers. 

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.