Erin E. Wines

“The Building of a Brand” by Erin Eileen

While I’ve spent many years promoting and talking about various brands of my employers, I am now embarking on the journey of my brand; Erin E Wines.

I have spent most of my career in the wine industry on the hospitality side of the business which, for anyone in the DTC (direct to consumer) market, is as important as the quality of your wine. Some may argue hospitality and customer service to be THE most critical aspect to your brand. If the only opportunity you have to sell your wine is face to face I’d have to agree. Some people love to talk about the technicalities of winemaking, some love to talk about their cat while tasting your wine. I believe a strong brand can support the interests of many facets of people.

When the opportunity arose to make my own wine and create my own brand, I wanted to integrate the importance of hospitality and quality into my wine and my brand. Sure anyone can come up with a catchy name and label design. They key is coming up with a name and label design that you, the creator, 100% believe in. The quality of the wine and knowing the vineyards the grapes are sourced from was and is the other equally important factor in my brand.

I set out to create the brand. Literally pen and paper in hand I started making a list. What do I love about wine? What do I love about labels? Meanwhile I needed the wine. Believe it or not, sourcing the grapes and the wine was the easy part. There are a lot of people in this industry whose beliefs about quality align perfectly with mine. There are so many amazing vineyards and winemakers it is an honor to be surrounded by so many talented people. My first vintage is a 2013 Sonoma Stage Pinot Noir. Sonoma Stage Vineyard is a whole other interesting topic. Back to the label. I was going through the list I had made of possible names and logos and contrary to my original ideas, I decided to use my name. My name is Erin Eileen, hence Erin E. That got me thinking about the meaning of my name and who I am.

I have always loved the Irish Claddagh symbol. You typically see it in the form of a ring, the hands, the heart and the crown joined together. The hands mean friendship, the heart means love and the crown means loyalty. The circle of the ring is for eternity.

There are many beautiful versions of this symbol but I needed it to be mine. Back to the believing in your label and wine 100%. I enlisted my cousin Hailey Jensen and gave her the task of sketching my own Claddagh that could be used on my label. I think she did an amazing job, all free hand. This label is how I tell my story and who I am in a glance from consumers. The label is a conversation starter. When I think about the ways people share and enjoy wine in their lives it usually happens around a life event. To have your bottle of wine be the centerpiece for these events is an incredible honor. The wine is just as intriguing as the label, it also is a conversation starter. Each opportunity I have to share my wine with people and talk to them adds to the foundation of my brand. I currently make 50 cases of Pinot Noir, 50 cases of Sauvignon Blanc and 25 cases of Cabernet Franc. Blending the wines and making them complex and mysterious yet delicious has been an incredible adventure. I strive to make wines that are drinkable on their own, a no food required approach. The thing I have really enjoyed the most is having a brand that invites people to it. It is approachable just like the wine. People can identify with it and feel comfortable asking questions. Wine should not be a big, unknown, confusing topic and through my brand I hope to convey that message. It should be hospitable, approachable and easy to talk about and enjoy. 

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Uproot

Appealing to the next generation of wine drinkers. by Greg Scheinfeld

THE IDEA.

We started Uproot in 2011 with a very specific goal in mind: To make the highest quality wine for the next generation of wine drinker. Now you’re probably asking yourself, “What does that mean?” Well, let me back up a little bit.

I’m originally from New York, where I ended up working on Wall Street after college, as people in New York tend to do. It wasn’t for me. So in a tale as old as wine, I uprooted my life (see what we did there?) and moved out to California. I became a sponge. I tasted every wine, I pestered every winemaker, and I got my hands dirty as a cellar rat. It was a long, grape-stained journey, but I eventually gained winemaking experience at some amazing wineries including Cakebread, Jospeh Phelphs, and Vineyard 29.

Living in wine country also meant a lot of friends came to visit. My friends were (much like myself) just starting to get comfortable. They were building their careers and finally starting to save some money. They were becoming more interested in wine and their tastes were moving beyond the standard $15 bottle. Yet, the one complaint I heard over and over again was that there wasn’t a wine directed towards them (the late 20s to early 40s market). Light bulb.

Enter my friend and Uproot co-founder, Jay Levy. Jay is also the co-founder of the venture capital firm, Zelkova Ventures. Using his business acumen, we set out to build the preeminent wine brand for the next generation of wine drinker. We focused on producing great wine, but also put our efforts in to creating a fun and interesting marketing strategy, a one-of-a-kind ecommerce platform, and an exceptional customer and lifestyle experience that the younger generation has come to expect.

THE FLAVOR PALETTE.

We wanted a label that would epitomize our values. We wanted to be as transparent and open as possible. Each bottle would give the consumer a taste before they even took a sip. This is how our signature Flavor Palette label was born. Each of the color blocks represents an aroma or tasting note. Together, the blocks make up a Flavor Palette that’s unique to each varietal and each vintage. While each label will be different, we think they say Uproot loud and clear.

The labels have been a conversation starter too. We’ve found most people can recognize the differences in what they are tasting, but often don’t have the wine vocabulary to verbalize it. Our label gives them a starting point and a way to pinpoint some of the more prominent tasting notes. Other, more experienced wine drinkers, refuse to look at the tasting notes. They like the aesthetic, but they prefer to make up their own minds. Either way, we love it! We crave discussion and our labels have been a great way for our customers to engage with not only us, but with their friends.

GO WHERE YOUR CUSTOMERS ARE.

Our consumers are online and we saw this as the perfect opportunity to deviate from the status quo. We’ve taken a giant step with our direct-to-consumer marketplace. We were the first winery to integrate Shopify and ShipCompliant directly into our website. This has given us the ability to streamline our delivery and fulfillment systems. We also realized that the younger generation has become accustom to fast shipping at a low cost, something not typically associated with wine. We set up 2 shipping facilities, one in Napa and one in St Louis, that allow us to ship directly anywhere in the country in 2 days. We then decided to include shipping on orders of 3 bottles or more. We never want shipping costs to deter someone from enjoying our wines. Which means sometimes we have to eat some of the expense, but it’s worth it to keep our customers satisfied.

TELL YOUR STORY. BUT LISTEN TOO.

Wine is really about building a community and long-lasting relationships. That’s the reason I got into wine. I fell in love with the experience. When I think about a good bottle of wine, I think about sitting down with my wife for dinner. I think about laughing around a fire with my friends. I think about meeting someone new and listening to their story and learning what they’re passionate about. That’s the experience and relationship we want to build with our customers. That’s why we created Uproot. Once upon a time I uprooted my life to follow my passion. We want to hear about your passion too, over a bottle of wine of course.

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Waits-Mast

From wine nerds to winemakers - how we ventured into the world of winemaking 

By Jennifer Waits, Co-Owner, Waits-Mast Family Cellars

When my husband and I embarked on the process of making our first barrel of wine nearly 10 years ago, we had no idea what we were in for. It started as a bit of a lark, but really an opportunity to learn more about wine (which we love) and to try our hand at crafting a wine from one of our favorite grapes (Pinot Noir). We had plenty of ideas and when Brian met with our first winemaker, they spent hours discussing the type of Pinot Noir that we’d like to make.

That first barrel of Waits-Mast Family Cellars wine (a 2005 Pinot Noir from Amber Ridge Vineyard in Russian River) far exceeded our expectations and lured us into making more wine the following year. We’d already been wine nerds, having attended the Anderson Valley Pinot Noir Festival’s Technical conference starting in around 2000. Far out of our league, we’d fuel up on coffee and take copious notes while listening to scientists delve into serious grape growing and wine making topics related to soil, disease, grape clones, and the intricacies of the wine making process.

Back in 2000, we didn’t have much context for all of this information that we were taking in at the Anderson Valley Pinot Noir Festival’s Technical conference, but we listened attentively and supplemented those kernels of wisdom with other outside research. We started to read more books and articles about wine - from technical to historical - and also began asking different types of questions when we were out wine tasting. We started to become those people asking: "what's your oak program" or "can you tell us the Brix and pH at harvest?"

As wine newbies, I vividly remember being at our first winemaking facility back in 2005 and laughing to myself when someone asked for the name of the forest in France that a particular barrel was from. At the time I couldn’t imagine why anyone would care about that level of detail.

Flash forward to 2015 and after 10 years of winemaking I realize that we think about far more details than we ever could have imagined when we first started. Although we may dabble in different forests, we do put serious consideration into the types of barrels that we use, from the manufacturer, to the degree of toast, to the percentage of new vs. older barrels that we use for each vintage.

Barrels are just a small part of the whole process, and we have also spent a lot of time thinking about pick dates, working in the winery to craft the perfect blend that highlights the terroir of each site, and even have debates about the color of foil to use for each bottle of wine. We are faced with countless decisions throughout the wine making process and hopefully everything coalesces in order to help us realize our vision of making delicious vineyard-designate Pinot Noir that represents the diversity of sites in Mendocino County.

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Bennett Valley Cellars

Get to know an appellation in three easy steps! by Lee Stipp

An appellation is one of the most important aspects of the wine but one of the most overlooked. Geography and weather are two top characteristics of an appellation but there are other factors such as history that come into play. Every bottle of wine should tell a story. Let us tell you the story of the Bennett Valley: an appellation so rich in history and unique in character, we chose to put it on our label.

Step One: Where

The Bennett Valley appellation lies entirely within the Sonoma Valley appellation, and overlaps part of both Sonoma Mountain and the Sonoma Coast appellations. The boundaries of the AVA roughly correspond to the Matanzas Creek watershed. With 8140 total acres, about 650 acres are planted to wine grapes, making it one of the smallest AVAs in Sonoma County. Most of the planted acreage sits on a benchland between 400 and 1100 feet above sea level, while the elevation of the region extends up to 1887 feet.

Image: Bennett Valley lies wholly within the Sonoma Valley between Santa Rosa and Glen Ellen.

Step Two:  Why

Weather and soil are predominant factors in making the Bennett Valley a unique place. Consistent marine influence defines this cool-climate region. Through a deep gap in the mountains (known as the Petaluma Wind Gap), early morning coastal fog and cool marine breezes  pour into the valley on a regular basis throughout the growing season. While the AVA is classified as a very cool climate, the mountains that define its boundaries shelter the vineyards and protect them from extremes. More of an alluvial bench than a valley, volcanic activity created both the diverse topography and a wide range of soil types, exposures and terrains. The volcanic history of the landscape defines the soils: steep, rocky soils with good drainage encourage deep roots and intense flavors without dilution.

Image: Fog rolls through the Petaluma Gap and into the Bennett Valley resulting in perfect growing conditions for Pinot Noir and Chardonnay

Step Three: How

How did this wonderful place get discovered? The Bennett Valley has a rich history of human involvement that linguistic experts believe go back to 7000 BCE. From there, Russian and Spanish settlements began in the early 1800’s (around Fort Ross). The late 1840’s Gold Rush era brought even more people, mainly from established US states. One notable person, John Bennett, was an influential politician for which the valley was named after. John Bennett’s daughter died of Typhoid Fever at an early age and is said to have been buried in the Bennett Valley. Wine grapes were planted in the 1850’s and up until a massive phylloxera infestation put an end to wine grape growing until Matanzas Creek Winery was born in 1977. On December 23, 2003, Bennett Valley became an officially recognized American Viticultural Area.

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Getting to know Bennett Valley Cellars

Via Italia!

Pietro Zanin, born in 1881 in Rivamonte, Italy, purchased a vineyard in the Veneto region. There was no family meal without wine.

Fortunato Zanin, born in 1904 is Rivamonte, Italy, followed his father’s footsteps in the vineyard and made sure that his grandchildren would inherit the vineyard to ensure family ownership.

Emilio Zanin, born in 1939 in Agordo, Italy in the Italian Alps, maintained part ownership of the Veneto vineyard until he immigrated to the US. He sold his ownership in the vineyard to purchase Marina’s Vineyard in the Bennett Valley.

Luca Zanin, born in 1970 in Flushing, NY, worked with Emilio and his cousin Mark Zanin in creating a winery supply company located in Windsor, CA. Shortly after founding their Company, Luca bought a vineyard down the street from Emilio’s in the Bennett Valley now known as Simpatico Ranch.

What's in the bottle? (click on bottle(s) to learn more)

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Lucky Dogg

Wine Tasting Rules 101: When it's serious and when it's social? by Mead Whippo

You may find yourself new to wine like a sponge absorbing all the knowledge you can about this wonderful juice, you may be the connoisseur with a collection that even a winery owner like me would envy, or you may just be the social butterfly that likes to have fun.  All three of you are reading this article and all three have different reasons to (the connoisseur is already scoffing at me and anxiously waiting for the “HA! You’re wrong!” point where they dismiss all I have to say).  Let me be the first to tell you, ALL of you: there are no rules. Let me say that again in case you missed it the first time: THERE ARE NO RULES. “Whaaaaaaaat???” you say? But what about…….relax, I’m getting there.

First let me back up a step as technically there is just one rule but it’s a really, really easy one: drink what you like. Yep, that’s it. I don’t even care if it’s my wine. We won 5 medals including 2 gold and 1 best in class at 97 points in our FIRST year of production, and I will be the first one to tell you: if you don’t like my wine, don’t drink it. As much as I would love to drop all kinds of knowledge and industry expertise on every person that walks through those tasting rooms doors in such a way that every single one of them walks out with 3 cases under their arms, I’m not going to for this simple reason: if you don’t love the juice in that glass, I don’t want you to buy it (unless it’s for someone else, then I will sell you as much as you can carry). Wine is such a multitude of experiences that it makes no sense to pursue any given bottle unless it turns you on. At Lucky Dogg, Brent (Melville) and I do this for the love of every part of this journey, from the first bud break to the party we have in the tasting room every day. Every single bottle of wine has a story behind it: there is a vineyard the fruit came from, different weather patterns that touched the vines during the growing cycle, the fun (or exhausting) nights when it was harvested, the processes the winemaker used in making it, crush, soak, punch downs, press, barrel aging, etc.  Before that grape has even found its way into the bottle it has so many stories behind it….and that’s just the first chapter.

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Every time you open a bottle of wine you are writing another chapter in the story of that bottle’s life cycle.  This is what is so much fun about wine!  I can tell you story after story about what we did and what happened with every bottle we make, but the real stories, the memories, the experiences happen when you take over.  Whether you sampled it straight from the barrel, opened the bottle today, or saved it for 10 years from now, you will get something different from that same juice because it is constantly growing, changing, improving or declining.  Wine can be an educational tasting experience, the subject of a judging panel, a fantastic food pairing partner or just a fun social thing you do with your friends and family.  Wine is meant to be enjoyed.  Hold the glass by the stem, hold it by the bowl, smell it, sip it, spit it out or gulp it; whatever you do, just make sure you are having fun!

(L) Brent Melville, Owner/Winemaker/President (R) Mead Whippo, Owner/Vice President

Now before you go eagerly running to your local tasting room I should point out that not everyone will agree with me.  Some people take all this very seriously (too seriously) and are maybe a bit annoyed at this article.  You may walk into a winery somewhere with this newfound excitement coupled with little to no knowledge and suddenly feel very uncomfortable when the tasting room associate rolls their eyes a bit listening to you mis-pronounce varietals.  If this happens, don’t sweat it, just go somewhere else.  At Lucky Dogg we make great wine because we love it and we want to share that love with anyone who is willing to join us for the journey.  Our tasting room is a swingin’ good time every single day and we welcome everyone from the novice to the connoisseur with open arms…and we’re not the only ones.  There are lots of wineries just like us and we’re all going to tell you the same thing: if you want to learn, just ask us.  I absolutely love sharing what I know with someone new to the experience, and at the same time I love learning something new from somebody who has more experience than I.  I’m not pretentious and you shouldn’t feel like you need to be either.  If we’re not enjoying ourselves, why the hell are we here?

So that’s it my lovelies, I just made wine tasting 1,000 times easier for you.  Drink what you like and don’t let anyone make you feel bad about it.  There are so many wineries, so many appellations and so much to learn that you will never run out of things to do.  So plan a weekend, grab your friends, jump in the car and go. We can’t wait to see you.

Mead Whippo is the General Manager/Co-owner of Lucky Dogg Winery as well as an entrepreneur, musician, husband and father.

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DRNK Wines

Aerial Imagery by Ryan Kunde of DRNK Wines

Aerial view of Pinot Hill Vineyards

Grapegrowers and winemakers have been experimenting with grapegrowing and winemaking practices for millennia, this is not something that’s going to change; the technology we use for experimentation does, and constantly. I’ve been experimenting and using UAVs to image vineyards and orchards for 5 years now. I was initially inspired to do so by listening to other inventors and their experiences with the technology and to my professors at Davis and their experiences in research and learning about the most important factors that affect wine quality over time. The practice of using remote sensing data for the purposes of collecting information to improve farming practices is decades old; it’s generally known as precision agriculture for farmers and precision viticulture for grapegrowers and winemakers. What’s new are the community efforts by grassroots organizations cheaply bringing us breakthroughs in technology that level the playing field for remote sensing data and access to the skies. 

Testing at the park

Pre-flight at the park

Ryan & Henry at Pinot Hill Vineyards

Ryan & Henry with UAV

Ryan with AeroM

With the help of aircraft, satellites, and more recently, unmanned aerial vehicles, aerial imagery is widely available to all types of end users and applications. From law enforcement and forestry to city planning and government, to growers and vintners. Interpretation of the data that lies within an image is up to the end user. As a winemaker, my uses for aerial imagery are different than that of the grower who farms the vineyard. Although I can consult with vineyards about variation, ground truthing, and growing practices, I’m particularly interested in using imagery to help catalog vineyard sites we source fruit from, tie the site to the wine, and better understand the complexity of factors of variation and fruit selection. Everywhere in nature there’s variation, graphically described as a normal distribution or bell curve. I want to understand as much as I can about the nuances of a vineyard from the ground up, and the implications it has on maturity, concentration, and flavor.

\What’s interesting is that it’s not a binary problem. Reducing variation in every vineyard isn’t going to make better wine all the time. I believe it’s varietally dependent. Some varietals may or may not benefit by narrowing the bell curve. For instance, last year I made a Sauvignon Blanc from an old vine, dry-farmed vineyard site. After imaging I was able to clearly isolate and sample low and high vigor regions from within the block. Both had significantly different aroma, flavor, and chemistry profiles that I wanted for my blend. I selected rows with more variation, and it added great complexity to the wine. Other wines may benefit from as little variation as possible where optimum ripeness is key, and underripe or overripe characteristics are undesirable. The target moves by variety, style, and site.

Wine is an agricultural product, grown in an imperfect medium, outside of our sphere control. As it should be. We enjoy wine because it stimulates our senses and brings us joy. Really good wine can surprise, challenge, or confirm what we hold to be true about wine. Having an ah-ha moment with wine is, something many of you may already know about, it’s something you’ll remember the rest of your life and can make a person a lifelong devotee to wine. Aerial imagery isn’t about demystifying wine or taking away the ah-ha moment, it is a tool to help us get there and appreciate the complexities of our favorite wines.

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As seen in the VAULT29 app!

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Caliza Winery

Our love for Caliza started a few years ago when we were introduced to their gorgeous Rhone blends produced out of the Templeton Gap AVA of Paso Robles.  VAULT29 recently had the opportunity to chat with proprietor Carl Bowker who gave us an exclusive and personal look back on how two fateful trips – during September 2001 and a road trip in 2002 – turned an appreciation of wine into a passionate venture and complete lifestyle change. 

VAULT29:  We’d love for you to share how you and your wife, Pam, got involved in the wine industry.  Where does the Caliza story begin?

CARL:  26 years ago, we were living in Mill Valley (a little town north of the Golden Gate Bridge) which happens to be an hour or so drive from Sonoma and Napa Valley.  Because we lived so close to these world famous wine regions, we often spent day and weekend trips there tasting and learning about wine!  At a certain point, we also wanted to discover more about the world of wine outside of California and the US, and Pam came across an ad in a wine publication showcasing a wine tour of Italy.  It didn’t take us long to sign up and we booked it for September 2001 with our focus on the Tuscany region. 

Carl & Pam Bowker in Italy, 2001

And then the tragedy of September 11th, 2001 took place.  

No one was traveling and it was an unsettling time.  It set our trip back a bit, but ultimately the wine tour was rescheduled and we decided to go.  Italians are very warm and hospitable, and they were so honored and  appreciative that we had come to see them in spite of everything happening in the world. We were traveling with a wine educator from Robert Mondavi Winery, so this allowed us access to visit many well respected Tuscan wineries where we were able to interact and talk to people in the wine business there.  Having the opportunity to speak to sons, grandsons and great-grandsons of some of the founders of these special and respected Italian wine producers was inspirational; all of  them were so passionate about winemaking.  It was this lifelong passion and commitment  for wine from each family we visited that inspired me to work in wine.  And after 9/11, with the world upside down, it all came together and made sense and I thought to myself why not do something with my life that I was passionate about?

VAULT29:  What was your background prior to winemaking?   

CARL:  I was involved in horticulture and the plant industry.  I owned a business where I grew plants, rented them to customers in order to decorate trade shows and conventions around the country.  I had this belief that I could take what I knew about plant science and apply it to viticulture and the growing of grapes.  When we returned from Tuscany, literally one week later, I enrolled in the 2-year viticulture and enology program at Napa Valley College.  My first time ever making wine was in a series of classes at school and it was eye opening but in the end it gave me a real solid foundation in the wine sciences.  I also enrolled in UC Davis weekend and extension classes too.  I couldn’t get enough!

VAULT29:  How long after your schooling did you start Caliza?

CARL:  I was so hooked that within a year of starting school we started of determining and planning where we wanted to live and more importantly where we wanted to explore this idea of a career in wine.  I knew I wanted to grow and make Rhone style wines, so this obviously influenced where we’d eventually settle.  We researched areas up and down the West Coast, including Oregon and Washington state.  In November of 2002, we decided to take a road trip from our home in the bay area down to San Diego County to visit my mother and father for Thanksgiving, and long the way we got stuck in fog late one night in Salinas.  We drove a few more hours in the heavy fog and ended up in San Miguel at the only motel that had a visible light on.  In the morning, as we woke up looking for coffee, we drove one exit south to downtown Paso Robles.  We stumbled upon an old school breakfast counter and historic Paso Robles Inn.  We loved the charm of the town!  We stayed a couple of days to explore the area.  We found a real estate office  with properties for sale posted in the window and looking back this was the first step in our search for a suitable property that we would become the home base for the next phase of our lives. 

VAULT29:  Did you find a property on that trip?  Or did it take awhile?

CARL:  We didn’t buy a property until late  2002 – a small vineyard on the property which is our home today in the heart of the Templeton Gap.  I was really eager to put my schooling to work and start  applying all the things I  was learning.  This small property produced Cabernet Sauvignon which I used to practice my winemaking skills.  During the first few vintages, we were commuting weekly between the Bay Area where we maintained our day jobs and Paso Robles where we were farming our “little” vineyard learning more about winemaking on the weekends.  Eventually, in late 2003 we bought a second, larger Templeton Gap property on Anderson Road  that would become Caliza’s “home base” and primary vineyard site. It was planted to a 30 acre vineyard of Chardonnay and Pinot Noir.  Although these were not the varieties we wanted to use in our winemaking the site had amazing dirt, microclimate, and terrain and overall, it was a great location for a many reasons.  In 2004, we farmed the Chardonnay and Pinot  but were really disappointed with the results so in 2005, we  removed  that vineyard and spent the entire year bringing the land back to square one installing  completely new infrastructure with a new irrigation system, vine trellising, etc.  In 2006, we reestablished the vineyard and replanted the land with mostly our favorite Rhone varietals.  This is  now our 10th year farming the “new” vineyard. 

VAULT29:  Wow, what an endeavor!  When did you officially start to make wine? 

CARL:  The same year, 2006, is when we started making wine.  We weren’t able to  obtain any fruit from the newly planted vineyard, so we purchased from our neighbors for the 2006, 2007 and part of 2008 vintages.  Since we had a long term goal of a  being an estate driven wine program, we made a conscious decision and commitment to only source fruit within a mile radius of our property.  It was essential that all the fruit we sourced had  similar characteristics and express the profiles from the Templeton Gap environment so  that when we transition from sourced fruit to estate fruit  there would not be a big or noticeable change in the wine.  In 2008, our vineyard produced a small amount of fruit which we combined with the purchased sourced fruit.  Then in 2009, we achieved our goal of being  an estate grown producer  and every vintage of Caliza has been estate sourced ever since.

VAULT29:  How did you come up with the name, Caliza? 

CARL:  We wanted to develop a “sense of place” with our estate driven wines,  where the land, along with what Mother Nature provides us each year play a great part in the wines produced.  The land  in this area  of west Paso Robles, for millions of years,  was under the Pacific Ocean  and developed sedimentary shale and limestone layers.  These layers and layers of limestone are now  a big part of the terrior and soil type here.  I wanted to name the winery   something that had reference to the land, and after searching for a one-word appropriate name for the brand, we learned “Caliza” meant limestone in Spanish which was very fitting.  It sounded cool and had some significant meaning for us.  The fact that I  trek through this limestone soil every day and the vines have their roots in the limestone, which influence the flavors of the wines, just made “Caliza” very appropriate.

VAULT29:  What is the breakdown of your vineyard today by varietal? 

CARL:  We grow primarily Rhone varietals on approximately 20 acres.  We are committed to a large portion of Syrah – 9.5 acres – since we firmly believe and it’s proven to be the case Syrah thrives in this area.  Of the 9.5 acres of Syrah, we have 6 different clones each which bring different characteristics to the table.  Our other red varietals we grow are Grenache, Mourvedre, Petite Syrah, Primitivo and Tempranillo.  The two white varieties we grow are Viognier and Roussanne.

VAULT29:  What is your case production to date?

CARL:   We currently produce approximately 2,000 cases each year. 

Caliza Tasting Room, Paso Robles

VAULT29:  What can winelovers expect when they come to visit Caliza?

CARL:  Our tasting room is open on the weekends for visitors without an appointment needed.  However we also reserve appointment times on both the weekends and most weekdays for those that want a more focused tasting experience. Either way, wine lovers and those exploring Caliza wines can expect personalized attention from our tasting room team and quite often this includes me and Pam. We all love to share the passion we have as grape growers and wine producers.  We are very committed to passing along  our understanding of the wines from the Templeton Gap region. Paso has been divided into 11 sub-AVAs, and Caliza is now in the Willow Creek District, so we emphasize what makes the Willow Creek area and wines unique.  

VAULT29:  What does the future have in store for Caliza?

CARL:  We currently sell 1/3 of fruit which has been a great experience.  It’s very rewarding to sell our fruit to other small producers who share our passion; it’s also great to see Caliza vineyards on the bottle.  But our long term goal is to turn all of our estate fruit into our wine.  We want to grow the brand so that we have enough wine  to be able to expand  our loyal customer base and also be able to get our wines placed in more key California restaurants.

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Sullivan

One Gift Changes the Destiny of a Family

The story of Sullivan Vineyards begins in the 1950s when Jim Sullivan, living in Los Angeles, fatefully received a grape arbor as an inspirational wedding gift which forever changed the destiny of the Sullivan family.  In the 1960s, Jim was an accomplished creative visionary and graphic artist who produced well-known work for Dick Clark Productions and famously worked with the band, the Monkees.  When he became a home winemaker, his innate creativity in the arts naturally honed his winemaking skills which grew to become an undeniable passion.    

In the early 1970’s, Jim decided to take the next step and search for land in Napa Valley to call home.  The Sullivans settled in Rutherford just as the quiet farming community predicted a California wine boom. Today, Rutherford is internationally recognized as a premiere wine growing region, and Sullivan Vineyards & Winery – one of the few family owned estates in the Napa Valley – sits in the heart of Napa Valley.  The property spans a total of 26 acres, 24 acres of which are planted with primarily Cabernet Sauvignon grapes, in addition to Merlot, Petite Verdot, and Cabernet Franc varietals.  Sullivan’s focus is Bordeaux-style estate wines with an annual production of approximately 5,000 cases.

The 2nd Generation of Sullivans

When Jim passed away in 2008, his children Sean, Ross and Kelleen inherited the business and spearheaded a second generational quest for a renaissance.  Other additions have been Ross’s brother-in-law, Scott McCleod, who joined Sullivan in 2012 as their consulting winemaker; and Assistant Winemaker Jeff Cole who was previously at Schramsberg.  Scott had held the honors of head winemaker for Rubicon Estate for 18 years and was impressively named 2009 Winemaker of the Year by Wine Enthusiast Magazine.

For the past two years, the family has worked diligently at enhancing the tasting experiences for the winery’s visitors and loyal club members.  The estate underwent major renovation of the family’s residence by adding a copper roof and finishing the panoramic deck with views of the winery’s pond, the valley floor and Napa’s mountainous ranges to the east and west. An entirely new structure was built for a state-of-the-art tasting room, where Kelleen’s artwork is proudly displayed on the walls and wine labels throughout the property.  Rather than a typical walk up bar, the winery hosts guests to a one hour seated tasting experience in their beautiful courtyard under the stately trees.  You won’t want to miss the vintage car collection as well! 

A Bright Future

The future looks incredibly bright for Sullivan Vineyards, especially with some very great projects in the works!  On the horizon is an overhaul and complete makeover of wine labels.  In the past, Kelleen would design one label every release. The 2013 vintage and beyond will feature Kelleen’s art pieces along with the small production “Spotlight” wine series which will be incredibly rare at an estimated 100 cases.  Winelovers should also be on the lookout for the 2013 James O’Neil wine which will feature a special art piece of Jim’s that once showcased at the MOMA. 

Tasting Experiences at Sullivan

$30 Current Release tasting 
$45 Library tasting
$75 VIP tasting of library wines and charcuterie

Think about becoming a wine club member as Sullivan throws really cool parties with are complimentary for 2 if a member. Also, the current release tasting and library tasting are comped (up to 4 tastings) and one gets 20% off the VIP tasting. Reservations required.

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Be sure to view others experiences at Sullivan VIneyards while adding your own in the VAULT29 app!

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Cuvaison

Cuvaison is an iconic brand in Napa Valley and producer of beautifully crafted Pinot Noir and Chardonnay. Lesser known about Cuvaison is its ties to Mt. Veeder's Brandlin family; its green initiatives and commitment to the environment; and state of the art tasting room in the heart of their Carneros vineyards. Discover two incredible wineries in one very cool story! 

For many years, Cuvaison has been regarded as an iconic winery and brand in Napa Valley, consistently producing beautifully balanced Chardonnay and Pinot Noir.  Located in the Carneros AVA (American Viticultural Area), the winery was originally founded in 1969 and purchased ten years later by the Schmidheiny family of Switzerland.  At the time of purchase, the Carneros region was little known for grape growing and the newly acquired 400 acres was pastureland. Today, Cuvaison’s 250 acres “under vine” produce a portfolio of Chardonnay, Pinot Noir, Sauvignon Blanc and Syrah – all world class wines thanks to Carneros’ cool bay breezes and fog unique to the growing area.  The majority of the winery’s staff has held long tenures; Jay Schuppert, the President and CEO of the winery, has been with Cuvaison for 17 years.  The family itself reinvests all profits back into the business for its long term success – both testaments to the Schmidheiny family and its values. 

Two lesser known facts about Cuvaison are their ties to Napa Valley’s Brandlin family and commitment to sustaining the environment through various initiatives.

Family Ties 

In 1998, Cuvaison purchased a historic Mount Veeder property owned by Chester Brandlin. Located on a 1,200 foot ridgeline – this is one of Napa Valley’s most difficult but acclaimed mountain regions for grape growing. Dating back 140 years when the immigrant Swiss family first moved to Napa, they purchased various mountain properties instead of land on the Napa Valley floor; they began growing grapes as early as the 1870s.  In the 1920s, Henry Brandlin purchased this estate and started planting zinfandel which are still producing great wines almost 90 years later.  Cuvaison purchased the property from Henry’s son, Chester, who was very involved in grape growing until the age of 89 when he passed.  It’s hard to believe, but after so many years of growing grapes on Mt. Veeder, the Brandlin family never produced a bottle of wine with their family name on a label.  As a tribute and to pay homage to the family, the Mount Veeder wines – a Cabernet Sauvignon, a proprietary red Bordeaux style blend and two zinfandels – are marketed as an independent label called Brandlin Vineyards.   

Napa Green 

Both estate vineyards, Carneros and Brandlin, are certified Napa Green, meaning the company has been recognized for their work in reducing the impact on the environment.  Both estates are certified sustainable, practice Fish Friendly Farming and the winery/tasting room have Bay Area Green Business certification. The winery is solar powered producing 85% of their power use; they have invested in a very sophisticated water recirculation/conservation program; and they spearhead a cork recycling program where wine club members and neighboring wineries bring their popped corks to be grinded for repurposing. 

Winery Visits & Tasting Experiences

The staff at Cuvaison is dedicated to providing winelovers with a unique tasting experience at their recently built tasting room in the heart of their estate. Their original vision for the structure was to place their guests where they could get a true sense and appreciation for the vineyards and the picturesque, rolling hills of Carneros.  All visitors enjoy sweeping, 270 degree views with 22 feet floor to ceiling windows all while enjoying a 2-in-1 tasting experience with both Cuvaison and Brandlin wines.  Together, Cuvaison’s emphasis on lifestyle and celebration and Brandlin’s focus on exploration and discovery make for one unforgettable Napa Valley experience! 

Be sure to add your Cuvaison and Brandlin wine experiences using the VAULT29 app!

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Vineyard 36

Meet Jason - co-proprietor of Vineyard 36 - a Napa Valley winery created by three friends with a mutual passion for friendship, wine and hockey. The story begins with Jason's first visit to Napa Valley and a private, guided tour with Dave Del Dotto himself. It was this particular wine experience that changed Jason's life and led to his first winery venture, Tobacco Roads Cellars. Eventually, he would befriend Cam and Tim - two professional hockey players in the NHL - who had a shared love and appreciation for wine. In this exclusive piece, Jason shares how these three came together to chase one shared dream - Vineyard 36 - and the stories behind the wine labels, UnMask and Cross Check.

Vineyard 36 is the story of three friends living individual dreams, brought together by a mutual love and appreciation for wine.  It begins with Jason Earnest’s ownership in Tobacco Roads Cellars – a boutique winery located in Napa Valley named after the rivalry between Duke University and the University of North Carolina.  Known for big, bold California Cabernets, Jason would often travel and host Tobacco Road wine dinners in restaurants across the US. 

At one particular event in North Carolina, Jason met Cam Ward – a prominent professional hockey player for the Carolina Hurricanes – who quickly became one of Jason’s best customers.  The guys always managed to keep in touch, even after Jason sold his ownership in Tobacco Road Cellars and relocated to New York.  During hockey season, anytime the Carolina Hurricanes came to town to play the New York Rangers, they met up for dinner with fellow teammate Tim Gleason. 

Fast forward to one evening when the curiosity of owning a winery came up in conversation.  This initial, wine fueled discussion lead to several others, and a decision was made to make 3 barrels of Cabernet.  Jason, Tim and Cam shared creative input during the blending process; the wine went from barrels to bottles; labels were added and the stash was divvied for personal consumption between friends and family. 

For the highly anticipated tasting of their inaugural release, Tim, Cam and Jason met in Fort Lauderdale on Jason’s boat.  They opened a bottle, hoped for the best and…were completely blown away at the gorgeous wine! Jason vividly recalls Tim’s reaction: a big smile and a hope it wasn’t going to be THIS good.  All three agreed this was something special, so talks quickly turned into strategy and CANE Estate was born. 

Since Tim and Cam both played for the Carolina Hurricanes, CANE Estate seemed to be the perfect name for the venture, especially in the Carolina market.  But with dreams of expanding and creating a nationally recognized brand, they settled on Vineyard 36 – the summation of Cam Ward (#30) and Tim Gleason’s (#6) jersey numbers. 

From inception to present day, all three friends agree quality and passion are two of the most important factors when producing consistently balanced, beautiful wines.  Each year, their fruit is sourced from boutique, privately owned Napa Valley properties, typically 10 acres or less.  The wine labels – cleanly designed with a little edge – tell their own unique stories, especially the Cross-Check and UnMask blends.  During one of the Carolina Hurricane games, Cam Ward went to visit the injured Tim Gleason in the locker room and snapped a photo to send to his family as reassurance he was well attended to.  The captured image resurfaced when their Cross Check wine was ready to be labeled.  Both Jason and Cam thought the photo perfectly matched the intensity of the wine, but it took some convincing on Tim’s part.  The only way he agreed to his personalized image on the bottle was if another blend captured Cam in action.  You can find Vineyard36’s ode to Cam on the goalie-inspired label, UnMask: a zinfandel based wine with Syrah and a secret grape varietal.  To date, no one has been able to successfully guess the secret blend – but anyone who does will be offered a complimentary bottle!

Get your hands on their very limited portfolio of wines!  Stay up to date with Vineyard 36 by joining their mailing list or following them on the VAULT29 app, Twitter, Facebook and Instagram.  Barrel tastings can be set up by emailing them, as all tastings are appointment only.

Anthem Winery

Team Anthem was founded in 2009 with a mission to produce small quantities of handcrafted wines from the most distinctive and promising mountainous vineyards in Napa Valley. Anthem's winemaker is the talented Jeff Ames - 2008's Winemaker to Watch - while industry renowned John Truchard oversees duties as vineyard manager. The gorgeous bottle-wrapped label is a topographic map displaying the contour of the land around the winery, with a star pinpointing Anthem's exact location.

We are honored to have Proprietor Julie Arbuckle exclusively shares her Top 5 lessons she has learned in the wine industry. It's clear to see Anthem has every aspect of what it takes to stand out from the crowd!

The Top Five Inside Facts I have Learned in the Wine Business - By Julie Arbuckle, Proprietor of Anthem

1.  The wine business requires immense patience.  Especially when starting with raw land, it can take a decade or more of time, hard work, and investment to build a successful winery.  When we began the process of planting our vineyards in 2007, we knew it would be years until our dream of having a winery would come into fruition.  In 2009, our vineyards were still not capable of producing the ultra-premium fruit we require.  Nonetheless, with the encouragement of our vineyard manager, John Anthony Truchard, we decided to jump-start the process by hiring a winemaker and purchasing grapes from another Mt. Veeder grower.  Now that it is 2015, we are finally about to release our exquisite 2011 Mt. Veeder Estate Cabernet we planted seven years ago.  After the first Cabernet harvest on our own land in 2011, the wine spent about 20 months in the barrel and will continue to mature in the bottle before we release it this Fall.

2.  A wine’s quality is largely dependent on Mother Nature.  The Napa Valley in general and Mt. Veeder in particular has an ideal climate for growing grapes, but even here, if the Spring and Summer are not warm enough to ripen the fruit, or if frost sets in after but break, making ultra-premium wine can be a challenge.  In our hillside Mt. Veeder location on a bench overlooking North Napa, we haven’t had frost and have great sun exposure, so we have always been able to get our grapes perfectly ripe.  In 2011, however, we risked our entire crop by opting not to pick our grapes before the Fall rains came unusually early although many other wineries opted to pick before the rain.  Fortunately, the rain had no effect on the quality of our grapes and they got the additional dry weather and hang time they needed to fully ripen.

3.  Earning praise and high scores from wine critics will not alone build a new wine brand.  In our short time marketing our wine, we have earned high praise and scores, but it is not the only element that goes into establishing a successful wine brand.  New high end wineries need to find ways to get their wines on the palates of their target consumers and to earn those consumers’ loyalty and trust, which again takes time.   To earn our customers’ loyalty and trust, we do whatever it takes to ensure our wines are consistently lights out blockbusters.  In most vintages, this philosophy results in us selling any wine that does not meet our extremely high quality standards to other wineries while it is still in the barrel.

4.  One cannot underestimate the importance of a wine’s packaging, especially with all the options available today.  Our label and packaging, designed by John Schall, really speaks to our customers and has been featured on wine blogs, videos, and even the cover of a book about beautiful bottles.  My husband conceptualized our back label that identifies every factor and decision that went into making each of our wines in an approachable format.  It makes my job marketing to wine experts easy except of course when I need to update the labels for each new vintage of wine we bottle.

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5.  Not all vineyards are created equal – not even close.  When it comes to producing world-class wine, the quality of the grapes can determine about 85% of the quality of the wine.  In short, the quality of wine that can be made is largely determined by the time the grapes are harvested.  When I interviewed 100 winemakers in order to find our superstar winemaker, Jeff Ames, I was surprised to hear most winemakers agree that their job was to adjust and control the last several factors that can improve a wine’s quality.  These factors include, but are not limited to, skilled winemaking, a smooth fermentation process, and access to the best barrels.  We use 100% French Oak barrels, mostly new Taransaud and Darnajou barrels.  The bottom line is even the best winemaker cannot make an incredible wine from average grapes.   

Be sure to add your Anthem wine experiences using the VAULT29 app!

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Amplify

Meet Cameron and his wife. Together, they make up Amplify, where their goal is to capture not only a sense of site, but a sense of self. A sip of Santa Maria pinot noir sparked Cameron's curiousity about wine. He started as a cellar rat at Tantara where he learned the art of blending. At Dierberg, he expanded his farming knowledge and the natural approach of winemaking. In his first attempts, Cameron passed the Court of Master Sommeliers first three levels in just NINE months, and holds the title Advanced Sommelier. He is currently studying for his Master exam while he crafts exceptional small production wine. This duo has never been fans of cliques or been interested in being part of the cool kids club (but we think they are awesome!)  They are content to work in their little world, chipping away at a long-held dream. Amplify proves dreams do come true...

Wine: A Timeliss Beverage by Cameron Porter

Wine can be so much more than a beverage if it's allowed to be.  It can capture that which is timeless- the essence of a place and the traditions of a people.  And it can also evoke those things that are transient- the weather of a given year, the philosophical approach of a farmer, even the mood of the winemaker throughout the aging process.  This intersection of the fleeting and the forever is where the art of wine lies, so when we started Amplify, our goal was to capture not only a sense of site, but a sense of self.     

It's easy to espouse this philosophy, but the work of achieving it is something else altogether.  Every grape variety we work with, and every site we work with, guides our hand in very different ways.  Sometimes this means nurturing some delicate element; other times it means destroying a grape's primary nature so that it may express the core of its origins.  Take our Viognier.  Viognier, by its nature, wants to throw out all of its effusive, peachy, generous, oily goodness to seduce you. While this take on Viognier is pleasant, it doesn't have much to say about where it's from or who made it.  We believe Viognier must be punished, thrown in the gutter before it can really look at the stars.  Every time we bring it into the winery I can hear Dylan's voice on “Like a Rolling Stone” cackling “How does it feel...” to the socialite now on her own, cast out of the comfort of her high society trappings.  Once our Viognier makes it through its plight- foot crushing, no sulfur, skin contact, hot ferments- it comes out the other side better for its hardship, tasting of the soil it was raised in and the hands that crafted it.

This goes against most of the “rules” of how Viognier is supposed to be treated.  But the world of wine has a lot of rules.  Europe has its appellation system, where one is told what one can grow, how it can be grown, and how it must taste.  Viticultural professors have their textbooks on how vines should be trellised and the scientific markers for what ripe fruit is.  Sommeliers tell us the classic rules of pairing, and what foods we should be eating with particular wines.  There is greatness to be found in these rules, certainly; they are the foundation of tradition, and have helped to establish much of what made us fall in love with wine in the first place.  But we are in California.  Our creative freedom is boundless; knowing these rules allows us to break them, and break through, to find our own voice. 

Thus, our approach, while rooted in a strong overarching philosophy, is not dogmatic.  We've never been fans of cliques or been interested in being part of the cool kids club.  Rather, we're content to work in our own little world, chipping away at a long-held dream.  The art of winemaking- and it is an art- is a long, slow journey.  It's not like music or painting, where an abstract idea can be channeled into something concrete immediately, a masterpiece rendered in the moment.  The wonder, and the frustration, in wine comes from the patience it requires.  And in a lifetime, if you are extremely lucky and start early enough, you still might only get 50 or 60 chances to really ace it.  Perhaps because of this, our joy comes not from trying to achieve perfection (and here's a secret- despite 100 point scores being doled out, it ain't attainable).  Instead, we find it in the surprises our wines consistently deliver, the new stories they have to tell each year, the questions they raise more than the answers they provide.

Our ultimate hope is that these bottles inspire conversation around a table among friends, family, and lovers- about the wines themselves, certainly, what winemaker wouldn't dream of their art being treated with such respect- but more importantly about their day, their dreams, their struggle.  There should be laughter, and flirtation, and excitement, maybe even a little tension.  We're born alone, we die alone, and it's those little moments of connection in between that make it all worthwhile; for a bottle of Amplify to be the catalyst for that experience?  That is what makes all the effort meaningful.  

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Wine Families

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog...because every glass and bottle of wine has a story. Last week (Season 1: part 3), we recapped stories shared by wineries from the Central Coast. In Season 1: part 2, we took a look back at our stories from Sonoma County and in Season 1: part 1, we revisited Napa Valley experiences.

This week is the forth and final recap of Season 1 where we look back at family owned and operated wineries in California. Get to know Trombetta: A mother/daughter duo; Esterlina: The largest African American owned/operated family winery; Stomping Girl: An Israeli husband/wife team; and Hardball Cellars: A family's love for baseball and wine.

A Mother/Daughter Duo

It's pretty unusual to find a mother/daughter duo in the wine industry. Meet Rickey Trombetta Randcliff and Erica Randcliff: the duo who turned a home winemaking venture into a commercial endeavor with the release of their 2010 Gap's Crown (Sonoma Coast AVA)  Pinot Noir. At the start of the venture, Rickey was a home winemaker with a "learn-by-doing" approach in the vineyards. As things progressed, Trombetta eventually collaborated with California's famed winemaker, Paul Hobbs. Today, you can find Rickey tending to Trombetta's marketing, sales, and office needs, while Erica focuses on the wine production side of the business. With three Gap's Crown pinot noir vintages now under their belt, they've recently checked off one of their long term goals: adding a chardonnay to Trombetta's portfolio. Get to know more about this award-winning duo and find out what wine influenced Erica to become a winemaker.  Read more.

Largest African American Owned/Operated Winery in the US

Meet the Sterling Family: growers in Sonoma and Mendocino counties who later established their own family winery operation in 2001.  As California farmers & winemakers for 3 generations, the Sterlings have pooled their collective talents and experience from farming, medicine, law and business to drive the successful family wine enterprise. Today, Esterlina Vineyards & Winery is the largest African American owned family vineyards and winery operation in the U.S. They produce award-winning wines with international demand and recognition from their facilities in Sonoma County. Esterlina wines have been featured on White House Menus with President Bush in 2005 and 2008, and specifically requested for President Obama’s Inauguration celebrations in 2009 along with numerous industry accolades. Read more about this gem of a family.

Israel Tradition, Husband/Wife Duo

Stomping Girl Wines was founded in honor of Uzi Cohen's grandmother, who began a family winemaking tradition in Israel. Back then, Uzi was recruited to help pick the grapes during harvest on the family's vineyard property, while his younger sister helped with foot stomping. Two generations later, in 2003, Uzi and his wife, Kathryn, carried on the tradition and began making wine in their home wine cellar in Berkeley, CA, and enlisting the help of friends and their three children. Today, they are dedicated to producing vineyard designate pinot noir and chardonnay using traditional, minimalist techniques influenced by time spent in Burgundy. In addition to their emphasis on vineyard designate wines coming from family-owned, sustainably-grown vineyards, they also deliver the same top-quality pinot noir in stainless steel kegs for restaurant by-the-glass programs. Read more about this dynamic duo...

A Family's Passion For Wine + Baseball

For the Westerberg family, the passion for wine, baseball and family combine for an unbeatable combo in Hardball Cellars! Mike and Cindy are transplants from Oregon and were raised by hard working families in the Willamette Valley. In the mid 1980’s, they followed their family to Napa where they planted roots and fell in love with the Northern California wine country. Their "Coaches" who influenced their passion for wine was none other than their parents and grandparents who made wine for well over 50 years in Oregon. In the "Rookie Years," Mike spotted an ad in the Napa Register for some u-pick Zinfandel fruit on Glass Mountain Road in St. Helena. He grabbed garbage cans and took his kids along for the ride to the vineyard. Hardball Cellars has an exceptional line up of Napa cabernet sauvignon, merlot, pinot noir and chardonnay. Get to know their "Game Plan", "The X and O's" of winemaking, the "Five Tool Player"and more! Read more..

Central Coast

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog...because every glass and bottle of wine has a story. The last two weeks we've recapped "Napa Valley Wineries" in Season 1, part 1 and "Sonoma Winery Techniques" in Season 1, part 2.. This week we take a look back at wineries from California's Central Coast. Discover Pali Wine Co. tasting rooms in Lompoc & Santa Barbara's Funk Zone;  the unique tasting experience found at ONX in W. Paso Robles Templeton Gap; how four couples turned a passion for winemaking into a business at Phantom Rivers in Arroyo Grande; and the sweeping coastal views overlooking the Pacific Ocean at Laetitia.  

When Visiting Santa Barbara

Tim Perr and Scott Knight founded Pali, named "Pali" after the coastal Los Angeles County city and their hometown, Pacific Palisades. Their main goal is to deliver small lots of quality artisinal wines to consumers while maintaining affordable price points. Their 2012 Huntington Pinot Noir (Santa Barbara County) made a big splash when it was named one of Wine Spectator's Top 100 Wines of 2014 list. The price point: a mere $22.50/bottle! While this wine is already sold out, there are other great wines available, like the 2012 pinot noir from Sta. Rita Hills. Pop in and taste their line up at one of three locations: The state-of-the-art tasting room in Santa Barbara's "Funk Zone" just blocks from the beac;, the Lompoc tasting room amidst the barrels; or at the winery (by appointment only). You're bound to enjoy these quality wines at an incredible value! Read more here.

Gorgeous Grounds, Sweeping Views

Take a scenic drive, about an hour north of Santa Barbara's Funk Zone and Pali Wine Co,. and you reach Laetitia Vineyards & Winery. Owned and operated by a father/daughter duo who purchased the property in the 1990's, they decided to keep the name given it had meaning to the previous owner. The grounds are gorgeous and the landscape is picturesque: gentle rolling hills with larger unobstructed vineyards. They specialize in Methode Champenoise sparkling wines, pinot noir, and chardonnay which you can find in retail outlets.  They also make 8 different pinot noirs strictly for the tasting room. With a deep commitment to sustain the land for future generations, they create quality wines by harvesting during the night and carry the distringuished certification of Sustainable-in-Practice (SIP) certification. Read more about the history of Laetitia, their second label NADIA, and the unique parrellels between the two brands.

Home Winemakers to Business Partners

Five minutes from Laetitia, in the Village of Arroyo Grande, is the quaint tasting room of Phantom Rivers. The name, Phantom Rivers, derives from the streams of misty fog that roll in during the evenings in many of their vineyard sites; hugging the paths of the ancients rivers, now valleys, that once flowed to the sea. You may recognize this brand as it has received many awards, including Best in Class, from the San Francisco Chronicle's Wine Competition. It all started when four home winemaking couples became friends. The common passion among the eight are making good wines which pair well with food. While all have a winemaking passion, John Thunen holds the winemaker title (also winemaker for Double Bond). The focus is to source fruit grown on the Central Coast of California, from as far north as Paso Robles; far south as Santa Ynez; and the north east corner of Santa Barbara County. Read more about how they turned their passion into a thriving winery!

Vineyard Tours at its Finest

Making your way north (30 miles) and into the Templeton Gap district of Western Paso Robles, you will find ONX Estate, bordering the Santa Rita Creek. Their focus is to produce wines that portray individually distinct personalities, yet possess consistent commonalities recognizable as a family of cuvees. The six blends produced are a true expression of the ONX Estate. Learn how to take those six blends and pair them with an unforgetable vineyard tour! Rather than a conventional tasting room, they developed an old tractor shed in the vineyard into a hospitality and education center where they greet their guests before touring the vineyards. You'll definitely want to read more about sinking your boots into authentic wine country soil and the all the fun experiences that come with immersing all five senses during an estate visit! 

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Wine Mic Monday: Sonoma Winery Techniques

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog...because every glass and bottle of wine has a story. Last week, we recapped Napa Valley wineries in Season 1, part 1: Napa Valley. In Season 1, part 2, we look back at our stories from Sonoma County. There are many different viticulture practices, such as "Dry Farming" practiced by Emeritus, and "Biodyncamic Farming" or the hollistic approach, as practiced by Teac Mor. Take a look at Alma Fria's "Viticulture on the Fringe" and get deeper insights into their farming and winemaking techniques. Find out why Spell believes soil quality is the single most important factor in defining the distinctive character of a wine in "The Importance of Soil Types." 

Dry Farming 

You know when you get a summer tomato from the farmers market, you’ve been eating tomatoes from the grocery store all winter and spring and when you take a bite you instantly remember what a tomato really tastes like? That moment connects one with the farmer, the land and the food. Someone planted the tomato, tended to it and picked it. It grew in a field, in soil not in a greenhouse, not hydroponically. 

One should get that same feeling when tasting a wine made from non-irrigated grapes, or dry-farmed. Dry farming is not widely practiced in California due to a lack of rainfall during the summer growing season. In almost all other grape growing regions of the world there is summer rainfall. Read more about Emeritus' farming practices and get to know their exceptional wines!

Viticultire on the Fringe

Alma Fría \al-mah free-ah\: the soul of a family; the cold of a geography. The Hatterman family migrated to Northern California and planted new roots in the remote ridgetops of Annapolis on the West Sonoma Coast.  From this beautiful and remote place, they are committed to handcrafting Pinot Noirs and Chardonnays of elegance, finesse and complexity. Reflecting on their wine journey, they constantly remind themselves just how fortunate they are to work with terroirs of such potential and beauty and to do it with the help of talented and great people with whom they beat down together the remote paths and the gravel roads that make up this special region.  In Carroll Kemp, winemaker, and Greg Adams, viticulturist, they have found true journey companions. Read more, you don't want to miss getting to know the Alma Fria family and their gorgeous wines!

The Importance of Soil Types

One trait commonly touted by many wineries throughout the world is the soil quality their grape vines are rooted.   At Spell, they believe that it may be the single most important factor in defining the distinctive character of each wine. The soil taxonomy of each vineyard is as varied as the geographical diversity.  Soils rang from gravelly loam with moderate permeability and low water holding capacity to expanding clays with slow permeability and high water holding capacity.  The vines rooted in these varied soils take up varying levels of macronutrients and micronutrients which form the foundation of vine development. Read more on the impact soil, water, and the sun have in the composition of each grape and ultimately wine.  Familiarize yourself with the beautifully crafted pinot noir & chardonnay of Spell Estate!

Biodynamic Farming

Steve Moore cares for Teac Mor's vineyard, and he’s passionate about what he does. He farms biodynamically, and feels deeply connected both to the land and to the vines. “I consider the vines my children and I want them to thrive long after I’m gone,” he said. Doing so requires Steve take a holistic approach to farming. An olive orchard and large vegetable garden on the vineyard promote a healthy ecosystem by attracting beneficial insects. “I believe the vines are not only alive, but aware of their environment. I think that a healthy vineyard will result in better wine.” Read more about Steve's daily vine inspection to his harvest techniques and on to the release of Teac Mor's small production wines! 

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WMM: S1, pt 1

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog...because every glass and bottle of wine has a story. In Season 1, part 1, we look back at our stories from Napa Valley. Take a deeper look of how the barrel process begins in "From Forest to Barrels to Bottle" by Neil Koch (proprietor and winemaker who trained under Philip Melka) of Canepa Koch. Understand why the verbiage on labels is important in "Label Talk: Let's Make It Meaningful'" by Brian Lamborn of Lamborn Family Vineyards. Get the insiders scoop into Merryvale - one of the most historic wineries in the Napa Valley in "Building on a Rich Napa Valley Legacy" by proprietor Laurence Schlatter. Learn about Voneyard {511} and the wines of the Diamond Mountain (AVA).  

From Forest to Barrel to Bottle

There are many factors influencing the outcome of a wine, including barrel selection. In this Canepa Koch story, learn how the barrel process starts (in the oak forest of France), to the French government deeming the trees as "ready" to be cut and sold at an auction to cooperages, to aging the staves (the wood pieces that make up the barrel), to making the barrels, to toasting the barrels per winemakers preference, and finally aging the wine prior to bottling and release. Read more!

The 2013 "The Dude" is on pre-order with a release date of April 1st, 2015!

Label Talk: Let's Make It Meaningful

There are stringent regulations on grapegrowing and winemaking, but the terminology that goes on a bottle is overlooked. With so many wines being produced today, wine terms themselves are becoming homogenized, and as a result, obsolete. In this Lamborn piece, learn why label terminology should be regulated, just like all aspects of making wine. If you’re not familiar with Lamborn, they are a “boutique,” “family winery” with “estate grown,” “cult” Cabernets and “old vine” Zinfandels “handcrafted” with care in “small lots” by “artisan” winemaker Heidi Barrett. Read more!

Building on a Rich Napa Valley Legacy

The landmark, family-owned St. Helena winery is one of the most historic wineries in the Napa Valley, as it's the first winery built in the valley after Prohibition. The Schlatter family, are tradiotionalist with a vision, and alongside their winemaker, the acclaimed and charismatic Simon Faury, they have sharpened their focus on Bordeaux varietals. With a prime location along Highway 29, their goal is to create an intimate, engaging atmosphere for visitors. From the wine and cheese experience in the historic Redwood Tank Room. to movie nights in the Cask Room, the Merryvale tasting experience is not to be missed. Read more! 

Vineyard {511} & Diamond Mountain Wines

Located just two miles southwest of Calistoga, CA, Diamond Mountain has a long and rich winemaking history in Napa Valley. Constant Diamond Mountain Vineyards, laid out near the mountaintop at 2,200 feet above sea level, is one of the oldest vineyards in Napa Valley, dating back to the late 1890s. The Diamond Mountain District AVA, created in 2001, is unique with only 500 acres of vines, mostly Cabernet Sauvignon, although small amounts of other varietals. Wineries located in the Diamond Mountain District (DMD) AVA are small production wineries, ranging from a few hundred to a few thousand cases each year. If you haven't got to know Vineyard {511}, do yourself the favor...read more!

Get your hands on the newly released, limited production 2011 Diamond Mountain Cabernet!

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Are you a winery looking to share your story? We'd love to hear from you! Click here to get in touch!

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Wine Mic Monday: Phantom Rivers

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog...because every glass and bottle of wine has a story. This week we are proud to feature Phantom Rivers., an Arroyo Grande (SLO) winery typically producing lots of between 50-200 cases or 2-8 barrels. Their 2012 Confluence (GSM blend) was just awarded "Best of Class" in the 2015 San Francisco Chronicle awards!

Meet Phantom Rivers & The Nipomo Wine Group by Steve Mathis

The Nipomo Wine Group was created in 2004 by four couples who share a passion for making wine and enjoying the life style of the California Central Coast.  Each one of us brings a unique skill to the company which includes: wine making, business administration, marketing, scientific theory, cooking, and wine & food pairing.

The name Phantom Rivers was selected for our winery as it pertains to the misty fog that evaporates into the air.  Streams of fog flow in and out of the valleys and wind their way up the old maritime valleys hugging the courses of ancient rivers.  This fog cools the vineyards at night and early morning which extends the hang time of the grapes on the vine.  This all adds to the distinctive flavors and complexities of Central Coast Wines.

We met and became friends as home winemakers. We share a passion for making wines that pair well with food. What better way to enjoy life than to be surrounded by friends who share a passion, and love to drink fine wine and eat delicious home cooked meals?!

While we are all winemakers, the title of Wine Maker for Phantom Rivers belongs to John Thunen, PhD.  John had an extensive career in the aerospace industry during which time he stayed “grounded” by making wine.  During the past 40 years, John has honed his skills as an exceptional winemaker in much the same way he did as a Physicist, using scientific method coupled with natural artistic ability.  For years John led a team of scientists, now he leads our team of winemakers.

John Thunen, winemaker

We do not believe a single property is capable of producing the best fruit for every varietal, as the terroir required for each varietal is different.  Therefore we focus our efforts in finding the perfect area for each varietal we are looking to produce, and purchasing grapes from those farmers.

For us, the beauty not owning a vineyard is not being tied to the varietals that excel on that piece of property. There are only so many years a winemaker has a chance to produce wine and there are so many different varietals to choose from. Since beginning the winery in 2004, we have produced some phenomenal wines that include:  Pinot Noir, Cabernet Sauvignon, Syrah, Merlot, Grenache, Mourvedre, Zinfandel, Petit Sirah, Malbec, Sauvignon Blanc, Chardonnay, Pinot Blanc, Viognier, Vin Gris, Muscat Blanc, and a Zinfandel Rose’ as well as a Zinfandel dessert wine.  We have also made several red blends including our new award winner, Confluence which is a GSM (Grenache-Syrah-Mourvedre) blend.

We decided to focus all of our efforts on fruit grown on the Central Coast of California. We purchase fruit from select vineyards from as far North as Paso Robles to as far South as Santa Ynez and the North East corner of Santa Barbara County.

There are literally hundreds of micro climates in this range, allowing vineyards unique terroir for their varietals. It is an amazing experience to search for a vineyard that offers the characteristics we are looking for in a specific varietal. Once found, we try to develop a long term relationship with the vineyard owner/manager.

John & Linda Thunen with Michael Larner, owner of Larner Vineyards

John Thunen with Paul Hoover, owner Stillwater Vineyards

Another decision we made was to produce our wine in small lots. We typically produce lots of between 50 to 200 cases or two to eight barrels. This allows us to pay a lot of attention to each lot from harvest to bottling. Small lots of wine allow the winemaker to exert a lot of influence.

When all is good, and your fruit has had sufficient hang time, the brix, TA, and PH are in range, chances are you are going to have a great wine. Selection of yeast, fermentation, decision to use extended maceration or not,  malolactic fermentation, type of barrel, time in the barrel, racking, filtration all come in to play during the winemaking process. The smaller the lot, the bigger the influence each of these decisions has.

Mother nature does not always cooperate. If the fruit comes in with high or low brix, too much or to little TA, then the winemaker, in our case John, has decisions to make, and these decisions have a dramatic impact on the quality and taste of the finished wine. The ability to fix flaws and overcome fruit that was either not fully ripened or over ripened is what distinguishes a winemaker as much as their individual style. We feel so very lucky to have John as our winemaker. His background in research has made him invaluable to our winery.

So now, the grapes have come in, adjustments have been made, fermentation is completed, the must has been pressed and the juice is now in the barrels. Over the next 14 to 18 months, there is still a lot the winemaker has to contend with and decisions to be made.

(L-R) Phantom Rivers Owners: Steve Mathis, John Thunen, Gary Smith, John Klacking

Do we make this a single varietal with 100% of the fruit from a single vineyard? Do we add a complimentary varietal to add character, depth, backbone? Do we blend cool and warm weather Syrah to make or more complex wine? Will we do a blend or more than one blend this year? For us, these decisions are made as the wine matures and develops in the barrel.

I find this to be the most fun and fascinating time to be involved with the winemaking. We gather the troops, pull samples of wines from the barrels, and the tasting begins. We make notes for each barrel, what it tastes like when blending from barrel to barrel and above all, we have a good time.

Decisions are reached over what to blend, what to bottle and when, and exactly, how much of each wine we will produce. While we are a democracy, we have all agreed to allow John to have the final say on all winemaking decisions. Stop by our Tasting Room in Arroyo Grande or visit us online. We think you will like Phantom Rivers Wine.

(L-R) John & Linda Thunen, Gary & Diana Smith, Steve & Sue Mathis

From our family to yours, Cheers!

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Vineyard511 pt2

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog...because every glass and bottle of wine has a story. This week we pick up from last week's part 1 of the Vineyard {511} story. Click here to read part 1 which covered the Diamond Mountain AVA, ownership, what to do with an acre of grapes, and meeting the winemaker. . 

Vineyard {511} and the Wines of Diamond Mountain District (cont'd) by Ed Ojdana

What to Call It?

Before designing a logo and label for their wine, Ed and Irene needed to decide what to call it. Surveying other wine labels, they concluded that wine labels typically fall into several categories based on 1) the winery owner’s or family's name (e.g., Peter Michael), 2) geography, location or topography (e.g., Rutherford Hill), 3) critters or trees (e.g., Frog’s Leap or Silver Oak), 4) whimsical or humorous (e.g., Date Night Cabernet Sauvignon), 5) sensation oriented (e.g., Thumbprint Winery’s Four Play), or 6) foreign language derivative (e.g., L’Angevin Wines).  They chose the name Vineyard {511} to reflect that the grapes come from a single vineyard and, more specifically, from their property at 511 Kortum Canyon Road, on Diamond Mountain.

Designing the Vineyard {511} Logo and Label

Irene describes the Vineyard {511} label design as follows: “We wanted our bottle and logo to reflect not only our pride in our wine, but also to reflect the beauty of Diamond Mountain and our love of art. Our home and vineyard are surrounded by lovely mountains and colorful sculpture. So with the help of our talented designer Christian McDaniel, we presented ten designs to our friends and family for their input.  Because it does take a village, we blended their ideas with our own and came up with a subtle and graceful, diamond-inspired image reflecting both Diamond Mountain and, of course, that diamonds are a girl’s best friend! We used color for drama and silk screening (rather than a paper label) for elegance. We hope our bottle and label enhance the already-wonderful experience of our Diamond Mountain District Cabernet Sauvignon. “ 

Getting to Know the Diamond Mountain Neighborhood

When purchasing their property, Ed and Irene knew that they were outsiders moving into a well- established community of wineries and generations of families.  They were concerned about how their Diamond Mountain neighbors would accept the “newbies” with Hollywood and internet-tech backgrounds.  Their fears soon vanished as they made friends, first with their most immediate neighbors, Norm and Suzie Kiken, owners of Reverie Winery, that abuts Vineyard {511}.

Norm acquired Reverie in 1993.  Today Reverie has nine varieties of grapes–Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec, Barbera, Tempranillo, Grenache, and Roussanne.  Although all of Reverie’s wines are great, Ed and Irene particularly favor Norm’s Barbera and Roussanne.  The limited production of these wines sells out quickly with each new vintage. 

Norm and Suzie, Owners Reverie Winery

Through Norm and Suzie, Ed and Irene were invited to the annual Diamond Mountain Holiday Party, where they were welcomed by many of the winemakers and residents of Diamond Mountain. Like Norm and Suzie, no matter how well- known their wines or reputations in the wine industry, Ed and Irene discovered a group of neighbors always willing to help a neighbor or provide practical advice regarding their wine.  Boots Brounstein, who with her late husband Al's efforts, are credited with bringing recognition to Diamond Mountain Cabernet.  Diamond Creek Cabernet, with its inaugural 1972 vintage, set the standard for Napa Valley Cabernets made exclusively from Cabernet Sauvignon grapes. Their vineyard designate Diamond Mountain District Cabernets are among California’s most sought after wines:  Red Rock Terrace, Volcanic Hill, Gravelly Meadow and Lake Vineyard.  Boots, along with her son Phil Ross and his wife Susan, who now run Diamond Creek Winery, are always approachable for help and advice, or for just a great evening having dinner and drinking wine.

Bill and Dawnine Dyer are probably the most famous winemaker couple on Diamond Mountain. Bill made wine at Sterling Vineyards for 20 years, from 1976 to 1996, starting as Cellarmaster and becoming Winemaker in 1985.  He was responsible for developing its single-vineyard wines, including a Cabernet from Diamond Mountain.  Dawnine spent 25 years as Winemaker at Domaine Chandon, where she introduced many original sparkling wines and wine styles.  They purchased 12 acres of land on Diamond Mountain in 1992.  With considerable effort, they cleared 2.3 acres and planted Cabernet Sauvignon (78%), Cabernet Franc (16%) and Petit Verdot (6%).  Later they built a home on the property, with the vineyard as their front yard.  Bill and Dawnine are highly engaged in the Napa Valley and Diamond Mountain communities.  Besides offering Ed and Irene advice on marketing their wine, they can always be counted on to keep updated on the many community and political issues in Diamond Mountain and Napa Valley.

Last summer Ed and Irene hosted a Diamond Mountain Neighborhood End- of- Summer Party and were delighted to entertain so many of their neighbors, famous and not so famous!

Mountain versus Valley Wines

The debate regarding mountain versus valley floor wines, is “a slippery slope.”  Both can produce excellent wines but with differences:

• Napa Valley Mountain AVAs tend to be above the fog level and are bathed in sunshine, when the valley floor is covered in chilly fog.  Evening temperatures are also warmer for mountain sites than they are for those on the valley floor.  With fewer dramatic swings (diurnal) in temperature, mountain grapes build acid and sugar slowly.  The wines tend to have a good balance of alcohol and acid as a result.  Tannins tend to be more prevalent for mountain wines.

Vineyard {511} grapes

• ·Most Napa Valley Mountain AVAs consist of volcanic soil, with Mt Veeder being the exception.  Valley soils tend to be deep and rich, sedimentary and alluvial.  Hillside or mountain vines are highly stressed, as their roots must go deeper for water and nutrients. Consequently, hillside vineyards produce smaller grapes and fewer berries than do valley floor vineyards. Hillside wines thus tend to be more concentrated with intense aromas and flavors.  Alcohol levels of mountain wines tend to be lower than that of valley wines produced from grapes that are larger and more juicy than are mountain grapes.  Tannins also tend to be more intense in mountain wines with smaller grapes increasing the amount of wine skins relative to juice during the fermentation process. 

Vineyard {511} Diamond Mountain District Cabernet Sauvignon exemplifies these characteristics of mountain wines.  The low-yielding vineyard produces small, intense berries with flavors of cherry cola mixed with cocoa powder and rich tobacco and cedar notes. Its intense, dark, garnet color is accompanied by aromas of dark roast expresso, dark chocolate-covered cherries, and new oak.

Three Vintages Later

Fast forward and Ed and Irene have released three vintages of Vineyard {511} Diamond District Cabernet Sauvignon:  2009, 2010, and 2011.  They’ve also started a wine club called Encounter {511}, that celebrates each harvest with a Harvest Party at Vineyard 511 for club members.

Here’s what their winemaker says about each vintage:

2009 Vineyard {511}:  "This wine should be able to age for 20 years, but I always go back to the story of my dad and me. When we go down to the cellar, I want to pull cabs from 1990-1992. He wants to pull from 2005-2008. He wants to have the bright fruit, while I like the smoothness and richness that aging gives a wine. Luckily for us, we just open two bottles."  92 points, Wine Enthusiast

2010 Vineyard {511}:  "What I love about the 2010 is that it is a classic Napa Cabernet.  It has notes of tar, black currant, and a bright acidity. It is a rich, clean, powerful Cabernet that shows the effort we made in taming and smoothing the classic Diamond Mountain tannins.  The clean fruit makes me want to drink this wine now, but I know how much more I will like it with 10+ years of aging." 90 points, Wine Enhusiast, Gold and Double Gold Medal Winner, Orange County (CA) and Florida State Fairs, respectively

2011 Vineyard {511}:  “2011 was a late year for Napa Cabernet.  The growing season started late due to winter conditions lasting into spring.  We were lucky that warm conditions followed, and with Vineyard {511}’s nice hillside and western exposure, the vines were able to ripen, even with their slow start.  The grapes were picked on October 26th,in 2011, as compared to October 1st, in 2009.  So, while we started late, we also finished late, so that the grapes not only had time to get their sugar, but also had time to get their ‘ripeness’.  I love the 2011 for its smooth tannins and rich finish, which should drink well even upon release.” Release date: March 15, 2015

For more information, visit the Vineyard {511} website:  www.vineyard511.com.

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Vineyard511 pt 1

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog...because every glass and bottle of wine has a story. This week we are proud to feature Vineyard {511} a family owned and operated winery rich in history, high in the hills of the acclaimed Diamond Mountain AVA who believes, "Like a great restaurant that is a reflection of its chef, a great wine is a reflection of its winemaker, as well as of its vineyard‏."

Vineyard {511} and the Wines of Diamond Mountain District by Ed Ojdana

Located just two miles southwest of Calistoga, CA, Diamond Mountain has a long and rich winemaking history in Napa Valley.  Constant Diamond Mountain Vineyards, laid out near the mountaintop at 2,200 feet above sea level, is one of the oldest vineyards in Napa Valley, dating back to the late 1890s.  The Diamond Mountain District AVA, created in 2001, is unique with only 500 acres of vines, mostly Cabernet Sauvignon, although small amounts of other varietals, such as Merlot, Malbec, Petit Verdot, and Cabernet Franc, are also grown. Wineries located in the Diamond Mountain District (DMD) AVA are small production wineries, ranging from a few hundred to a few thousand cases each year.  Diamond Mountain Ranch, owned by Sterling Vineyards, is the largest vineyard on Diamond Mountain, with about 200 acres of grapes on 307 acres of property.

Vineyard {511} on Diamond Mountain

In 2008, Ed and Irene Ojdana purchased a 6-acre estate on Diamond Mountain, which included a small vineyard, originally planted in 2001, with Cabernet Sauvignon grapes.  Although Ed had some experience in the alcohol beverage industry, having worked at Olympia Brewing Company in the 1970s, neither Ed nor Irene had a background in the wine industry other than knowing they liked great wines.  Over the years, they had visited Napa Valley many times and always thought it would be a great place to live when they gave up their day jobs.  Since then, they have learned a great deal about farming vineyards and producing wine, and particularly what makes mountain wines so different from other valley wines.

What to Do With an Acre of Grapes?

The prior owners of the Ojdana’s estate had planted the vineyard in 2001.  The vineyard, planted on a steep, west- facing hillside, draws the warm afternoon sun, allowing the grapes to slowly ripen during the growing season. A vineyard management company farmed the vines, and the grapes were being sold to the Duckhorn Winery at the time Ed and Irene purchased the property.  Dan Duckhorn was a close friend of the prior owners.  In 2007, however, GI Partners, a private equity group, bought a controlling interest in Duckhorn Winery, and Dan retired from active management in the winery. Because of the relatively small annual harvests (2 to 3 tons of grapes), the new management at Duckhorn was not interested in further purchasing the grapes.

Ed & Irene Ojdana, Owners Vineyard {511}

Ed and Irene closed on the property in early 2008.  There was much to do as the house on the property was in need of remodeling and updating, which became their focus for the remainder of 2008.  Consequently, they sought another buyer for the grapes.  They quickly learned how easy it was to make connections in the valley. Through Paul and Sue Frank, friends from Los Angeles and owners of Gemstone Winery at the time, they eventually met Pam Starr, one of the superstar winemakers in the valley, whose resume includes Winemaker at Spottswoode Vineyard and Winery prior to founding her own winery, Crocker Starr.

Through Pam, Ed and Irene sold their 2008 harvest to boutique winery Garric Cellars, with Pam as their consulting Winemaker. Their 2008 harvest was disappointing, yielding only one ton of grapes from a vineyard that historically produced 2 to 3 tons.  They eventually learned that the vineyard management company had not properly irrigated the vineyard during the growing season, which resulted in the low yield.  An important lesson was learned about staying involved in the active management of their vineyard, rather than totally relying on a farming company.

As part of their agreement with Garric Cellars, Ed and Irene received 5 cases of wine made solely from their 2008 harvest. They will occasionally open a bottle for visitors to Vineyard {511} so, if you are able to get an appointment to taste their wines, be sure to ask about it.

With 2008 under their belts, it was clearly time for a change in direction for the vineyard. The storm clouds of the Great Recession that rolled through in 2009 had a devastating impact on Napa Valley and on the 2009 harvest. As wine producers cut back on their 2009 production plans, growers were hit hard.  Signs began appearing along Highway 29 advertising large quantities of grapes for sale – something unheard of in the valley.  Ed and Irene found themselves without a buyer for their 2009 harvest, as Garric Cellars also cut back on its production for 2009.

And so, the idea of producing wine under their own label took hold.  In the turbulent economic times of 2009, this was a risky decision.  However, given the time it takes to age an outstanding Cabernet Sauvignon, Ed and Irene rightly thought that the economy would be well on its way to recovery by the time their Diamond Mountain District Cabernet Sauvignon was ready for release in early 2013.

Rob Lloyd, Winemaker Vineyard {511} 

Finding a Winemaker

The next challenge was to find the right winemaker.  Like a great restaurant that is a reflection of its chef, a great wine is a reflection of its winemaker, as well as of its vineyard.  Ed and Irene wanted an experienced winemaker, who believed in their vineyard and who could make a wine that reflected the Diamond Mountain District terroir.  As luck would have it, family connections played a key role in their search. Irene’s nephew, Geoff Silverman, had grown up with Paul Frank.  Paul is the son of Rich Frank and a highly-talented entertainment executive.  He and his father Rich currently are executive producers of Royal Pains, now in its seventh season on the USA Network.  Rich Frank, one of Hollywood’s most creative executives and longtime Disney executive, is also the owner of Frank Family Vineyards, near Calistoga, CA.  Geoff arranged a private tasting for Ed and Irene at Frank Family Vineyards during one of his visits to Napa Valley.  They were graciously hosted by Dennis Zablosky, the winery tasting room manager, who is often touted as one of the valley’s “legends.”

When Dennis heard that Ed and Irene were looking for a winemaker, he promptly volunteered that he had just the person for them – Rob Lloyd.  Rob is a graduate of UC Davis, where he received a master’s degree in Enology in 1999.  He subsequently worked at LaCrema as an Assistant Winemaker and then at Rombauer Vineyards, from 2001 to 2008, first as Assistant Winemaker and then as Winemaker.  While at Rombauer, the winery received many new accolades and awards for its wines, including being named by Wine Spectator as one of the Top 100 wines in the world in 2007.  In 2009, when Ed and Irene met Rob, he was, and remains, the Winemaker for Jessup Cellars and consults for several other wineries, including Humanitas, John Anthony Vineyards, and Handwritten Wines.  He also has own label: Lloyd by Robert Lloyd.

During the “courting” process, Rob visited Ed and Irene’s vineyard a number of times in the summer of 2009, tasting and analyzing the grapes from various parts of the vineyard. After much suspense, Rob told Ed and Irene that he thought he could make a “pretty good” Cabernet Sauvignon from the grapes, one that would reflect the traditional Napa cabs before the high alcohol, jammy, fruit forward wines became the trend.  Although mountain fruit is known for its tannins and often requires years of aging in the bottle, Rob felt that he could make wine that was drinkable upon release, as well as age well over a 10 to 15 year period. The wine would need to be aged in French oak considerably longer than the typical Napa Valley Cabernet Sauvignon is aged to accomplish this.

Rob also recommended that Ed and Irene hire a new vineyard management company, one that he knew well, worked with, and trusted.  They subsequently hired John Truchard’s Vinewerkes company to farm their vineyard.  John’s family is well known in the valley (Truchard Vineyards).  John grew up in the valley, and it was only natural that he would continue their farming and winemaking tradition with his own vineyards and label (John Anthony Vineyards)...To Be Continued...

Please tune in next Monday for part 2 of Vineyard {511} and the Wines of Diamond Mountain, as Ed discusses topics like:

• What to Call It?
• Designing the Vineyard {511} Logo and Label
• Getting to Know the Diamond Mountain Neighborhood
• Mountain Wines vs Valley WInes
• AND MORE!

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"Like" Vineyard {511} on Facebook and "follow" them on Twitter @Vineyard511

HardballCellars

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog...because every glass and bottle of wine has a story. This week we are proud to feature Hardball Cellars, where a passion for wine, baseball and family combine for an unbeatable combo! 

THE TEAM

Hardball Cellars is a family business with a passion for baseball, business and wine. Currently our team produces small lots of cabernet sauvignon, chardonnay, merlot and pinot noir. Founded in 2012 at the encouragement from family and friends, we are working hard to grow our brand communicating our passions while making delicious wines. Mike and Cindy are transplants from Oregon and were raised by hard working families in the Willamette Valley. Mike’s mother is an artistic antiquer and owned her own antique and import shop. His father was born to be a handyman and worked in industrial construction. Cindy’s parents also owned their own hobby retail and wholesale business for many years. Mike and Cindy followed their family to Napa in the mid 1980’s where they have planted roots and fallen in love with the northern California wine country.

THE COACHES THAT INFLUENCED OUR PASSION FOR WINE

We have a long family history of winemaking. Our parents and grandparents made wine for well over 50 years in Oregon as a hobby and grandmother Alberta Gearin would always have a crock pot brewing when we went to visit. Our parents tell us she made the most incredible dandelion wine. She would brew anything she could get her hands on, including fresh Oregon blackberries and even cabbage.  Our grandfather Dewey Gearin was a military man. When he finished serving his time for our country, be became an inventor who patented a number of inventions. He is best known for the old gas station rubber hoses that rang to alert the service station attendants when driven over. He had an amazing sense of humor, and a serious palate for adult beverages and was always eager to drink Grandmas fixins. 

Mike’s mother and father followed in Alberta’s footsteps, making blackberry, pear, and plum wine. They also enjoyed making homemade root beer with their children. Mike’s dad to this day still loves to play around with fermenting the fruits on his farm in Oregon. He dreams of planting a pinot noir vineyard on his farm one day.

OUR ROOKIE YEARS 

Our true passion for wine began to grow when we moved to Napa over twenty-five years ago. Spotting an ad in the Napa Register for some u-pick Zinfandel fruit on Glass Mountain Road, in Saint Helena, Mike grabbed garbage cans and took my kids along for the ride to the vineyard. The owner was a nice old guy who loved kids and sent us into the vineyard to harvest the fruit. He then destemmed our fruit back into our fermentors and off we went! Mike learned what about making wine by watching his parents, reading books, watching videos, and networking in the wine country for many years. He still remembers the smell new wine in our garage like yesterday. After many batches in our 5 gallon carboys over the years, some good, some not so good, learning by trial and error, we knew one day that we would have our own wine.

As Mike and Cindy’s kids grew up we had the opportunity to traveled around the country for dance competitions with their daughter all over California, with trips to Disney World in Florida , and baseball trips all over the country with their son. They experienced many wine tasting adventures between events and games wherever they traveled and began developing their palates by tasting wine from various regions. Baseball and wine soon became one of our favorite pairings. Summer baseball paired with Northwest wines like zinfandel in Roseburg Oregon, chardonnay by Wölffer Estate in the Hamptons (Long Island, New York), and college regular season games paired with the wines of the central coast (between Cal Poly San Luis Obispo and UC Santa Barbara).

OUR GAME PLAN

After our son Jason’s baseball career came to an end due after injuring his throwing elbow, he soon graduated from Santa Clara with a degree in marketing. As a family we then decided that we wanted to take our passion for wine and baseball to the next level. Our friend Cynthia Cosco, who we met through social media circles several years ago, played a key role helping us get our start. After many conversations with Cynthia we mentioned that if she ever came across any fruit for purchase, we would buy to make a barrel of wine. One day, relatively quick, we received a call from Cynthia telling us that she found fruit. After much debate, we decided it was time to begin our journey. Later during the process of bottling our wine with Cynthia, she mentioned “now all you need is a name!” We began brainstorming by scribbling on paper and drawing logo concepts. One day while Mike was driving, Hardball Cellars popped into his head and after relaying his idea to his teammates, we knew it needed to be our brand name. It represents exactly who we are, and what we have a serious passion for! Baseball…business and wine! 

Over the years while making very small batches of wine, we have learned that it’s a specialized craft which has science behind it. However, you need to be able to let your god given senses guide you through the process. Our vision is to remain a small boutique vintner, while continuing to produce high quality wines that meet our high standards. We have released 4 vintages to date and have sold out of the first pinot noir, cabernet sauvignon and chardonnay vintages since we began. We feel with our winemaking experience and extensive travels tasting wines all over the United States. We are confident that with our combined palates along with coaching from our mentor Cynthia Cosco, we have the skills to make and market delicious wines.

We are now a fully bonded winery as of July 2013, and we are now producing our wines at Dogpatch Wines Works a Custom Crush facility located at 2455 3rd Street, San Francisco CA 94107. Approximately 9 blocks from AT&T Park. Our wines are available for tasting at Dogpatch Wine Works and available online at www.hardballcellars.com.

We have worked hard to locate the finest quality fruit and have developed relationships with our growers to create world class, small lot wines. Our growers are located all over northern California and have helped us produce our Chardonnay, Pinot Noir, Merlot and soon to be released Cabernet Sauvignon. We continue to network and scout new varietals and vineyards as we move forward. We make wines that we like to drink...big and bold, complex in color, aroma and flavors. As Hardball Cellars, we evoke a high level of work ethic, quality and execution. 

THE X AND O’S OF OUR WINEMAKING

We are hands on through the entire process, and strongly believe in minimalist techniques. We get out into the vineyards during the year, hand picking the highest quality fruit, hand sorting the fruit as it comes in from the vineyards, carefully removing the low quality clusters that may have trickled in, any leaves, and anything else we see that might jeopardize our quality standards. We ferment our lots in our one ton micro bins, which allows us to control the temperature during fermentation. We perform daily manual punch downs, record daily brix and temperature readings through the fermentation process. Careful handling of our fruit and cap management are key fundamentals during the fermentation process in order to extract the highest quality colors, aromas, and flavors. We age our wines in oak barrels and continue to hone our process, techniques and plans. We have most recently utilized older neutral barrels, which we had reconditioned to expose new oak, knowing that this is eco friendly. We continue to learn so that we can strategize and refine our techniques to get the most out of our fruit and resources.

FIVE TOOL PLAYER

We are a 5 tool player offering our wines through our website, special event around the country, our wine club with special wine club offerings, a tasting room in San Francisco at Dogpatch Wineworks, and at private tastings where our wine club members, family and friends host us!

WHATS IN OUR DUFFLE BAG

Our current wines consist of a (soon to be released) 2012 Napa cabernet sauvignon, 2013 Alexander Valley pinot noir, 2012 Los Carneros merlot, and our 2013 chardonnay. We are hard at work training for the 2015 harvest and look forward to bringing in our Napa cabernet sauvignon, merlot, pinot noir and chardonnay. We cannot wait to bottle these wines and offer them to our followers through our website, the Dogpatch Wine Works tasting room, and in local wine shops and restaurants.

Our wine club is called “The Hardball Club.” There is no sign up fee or cost to join. By signing up, you commit to receiving two bottles, three times a year (February, May and October). Our skipper developed The Hardball Club as a simple affordable way to be a part of the Hardball Cellars team. Shipments can be mixed or matched at this time. We only bill at the time of shipment for the cost of your wine, tax and shipping. You receive many benefits as a member such as invitations to all private wine club events, early access to all new wines and a 20% discount with every purchase! and our quarterly Newsletter including recipes, winery news, and all things Hardball. We are preparing to send our first shipment of the year, just in time for 2015 Spring Training. In other news, we have also been invited to Spring Training to pour for San Francisco Giants season ticket holders. Follow us on our social media channels or blog on our website to see how it goes!

We will be emailing special offerings as we release our new wine, so get on our email list, and make sure to connect with us on Facebook. We want to thank all of our friends and family who have all been so supportive and encouraging as we have worked hard to bring Hardball Cellars to life. We hope you will join us and help spread the word about Hardball Cellars as we continue to grow.

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