Wine Blog
"Juicy Tales by Jo Diaz"

I’ve written about winter white wines, in Winter Wonderland Whites: Think Wine, Regionality, Food, and Umani Ronchi Vellodoro Pecorino. I also want to pay homage to winter reds as Heartwarming Wines, because they just are. National Heart Month is February, as you probably remember. Focusing on reds now, most especially, is very evocative for anything to do with red: red wines, Valentine’s Day, and heartiness food (yes, I deliberately misspelled hardy).

So, here were go. Lately I’ve had quite a few noteworthy red wines, and these are some of my favorites.

Part 1 (today’s blog post)

• 2017 2Hawk Tempranillo, Rogue Valley, Oregon
• 2017 Henry’s Drive Magnus Shiraz, Padthaway and  McLaren Vale, Australia
• 2018 Domaine Bousquet Gaia, Mendoza, Argentina

Part 2 (is the next blog post)

• 2017 Ferraton Père & Fils Côtes-du-Rhône “Samorëns” Red, Rhone France
• 2015 Barrel Road Red Blend, California’s Central Coast and interior winegrowing regions
• 2016 St. Supéry Merlot, Rutherford Estate Vineyard, Napa Valley

~ Heartwarming Red Wine Reviews ~

2Hawk Tempranillo 2016 Rogue Valley, Oregon

This is my second go-around with 2Hawk wines, and I’m still enamored. Their wines are estate grown, so this is vine to glass with no one in-between to interpret what the wine should taste like, given all of their unique characteristics an terroir. The whites go down easily; and the reds are intriguingly different for what we traditionally think of being grown in Oregon. Tempranillo (for instance) versus Pinot Noir? (They do also make a Pinot, we just to think “Oregon? Tempranillo.” in a word association game.)

Yeah, from southwest Oregon, where they’re located, don’t even try to compare the flavors to – say – Willamette Valley. I use this reference, because – by now – people associate Oregon with Pinot Noir and Pinot Gris. These wines are unique, expressive, and easy to enjoy.

WEBSITE: Our mission at 2Hawk Vineyard & Winery is simple. To be the best we can be. Period. The pursuit of quality guides everything we do in growing fruit, making wine, and providing exceptional guest experiences. Ross and Jen Allen, along with Winemaker Kiley Evans, combine over 50 years of experience in agriculture, winemaking, and customer service. Together their talent, experience, and determination have propelled 2Hawk to the forefront of wine quality, site stewardship, and hospitality. 2Hawk’s production of luxury-class estate wines is focused on Malbec and Viognier with smaller amounts of Tempranillo, Pinot noir, Grenache, Sauvignon blanc, and Chardonnay. Oregon’s wine industry is adventurous and filled with exciting opportunities to broaden expectations. 2Hawk Vineyard & Winery is blazing the trail.

This was a really delicious wine. I do enjoy a good Tempranillo, and I relished this one.

The Tempranillo variety is Span’s main, red wine grape. ¡Rioja! ~ Right?

This wine has a medium to full-bodiness about it; lots of figs and dark cherries. Get ready for some tannins, which means it will age well, easily for at least 5-10 more years. Like Syrah, it’s got a leather-quality about it, being really earthy. This one is begging for prime rib that’s marbleized with some fat, which will soften the tannins quite a bit.

Homemade Grass Fed Prime Rib Roast with Herbs and Spices… My mouth is watering already!

Henry’s Drive 2017 Magnus Shiraz ~ Australia

Welcome to a really tasty Australian Shiraz! Wine fans the world over are now doing our part to help the Australian wine industry get back onto its feet, after their horrific wild fires. The past two northern California wild fires (2017 and 2019) have been within six miles of my home, both times. Looking out our glass, back door window, each time in the wee hours of the morning, the terror of what we saw would be enough to straighten naturally curly hair, when you’d look upon a close mountain range that’s totally ablaze. I still completely empathize with Australia, about this.

Since last September, at least 27 million acres of Australia have burned, 2,500 homes were destroyed, and 1.25 billion animals were lots. So, to the wine, to help rebuild their county, is a really important world of wine effort. The good lord only knows how long it will take to recover what they had.

When I opened this 2017 Henry’s Drive Magnus from Vintage Longbottom, I had all of these statistics in mind. Although this winery is half a world away and the other half of the world’s hemisphere, I felt so close to it, knowing the panic.

FROM THE WINERY: Henry’s Drive Vignerons (78 percent Padthaway and 22 percent McLaren Vale) ~ Named after the proprietor of the 19th century mail coach service that once ran through their property, Henry’s Drive Vignerons is the wine operation established by Kim Longbottom and her late husband Mark. During the nineteenth century establishment of the farming and wine industries of south eastern South Australia, only horse drawn coaches provided the transit of mail and passengers. The coach drivers reigned supreme on top of their coaches and won the respect and admiration of their passengers.

The flavors of this Shiraz were of juicy berries, mint (neighboring eucalyptus trees add to the terroir’s flavors of the soil, and hints of lavender… It’s a great balance of red fruit, and the herbs of mint and lavender polish off this very evocative Shiraz. Totally yummy and given the location of origin, I chose a venison dish to share. Coincidentally, the winery has the same food recommendation. Venison Goulash Stew with Fresh Herbs Surrounded by Evergreen Sprigs and Deer Antlers.

HINT: If you cook a recipe like this, you can forego the bay leaves. McLaren Vales is already known for hints of bay leaves in the wine… (Flavors of bay can be overwhelming for me. If you’re the same, just use caution.

Mendoza Argentina, Domaine Bousquet Gaia

From Oregon, to Australia, to Mendoza, Argentina, reds from around the world are very captivating. Step outside of your neighborhood once in a while, and you’ll discover delicious treasures.

As the Girl Scouts sing, “Make new friends, but keep the old. One is silver and the other is gold. So, off to meet a new experience, until this is already on the gold list for you – like it is for me.

French winemakers in Argentina ~ expect the elegance…

FROM THEIR SITE:

The Bousquet family hails from the city of Carcassonne, in the South of France and have 4 generations of history in the winemaking tradition. Our passion is to produce wines of superior quality, and this is what lead us to Argentina to begin a new chapter.

A 1990 vacation in Argentina was all it took. For third-generation winemaker Jean Bousquet, it was love at first sight. The object of the Frenchman’s desire: the Gualtallary Valley, a scenic, remote, arid terrain high in the Tupungato district of the Uco Valley in Argentina’s Mendoza region, close to the border with Chile. Here, where the condors fly and not a vine in sight, Bousquet discovered his dream terroir, an ideal location in which to nurture organically-grown wines.

With altitudes ranging up to 5,249 feet, Gualtallary occupies the highest extremes of Mendoza’s viticultural limits. Fast-forward to the present and wine cognoscenti recognize it as the source of some of Mendoza’s finest wines. Back then, it was virgin territory: tracts of semi-desert, nothing planted, no water above ground, no electricity and a single dirt track by way of access. Locals dismissed the area as too cold for growing grapes. Bousquet, on the other hand, reckoned he’d found the perfect blend between his French homeland and the New World (sunny, with high natural acidity and a potential for relatively fruit-forward wines).

The winery is spectacular and so are the wines. This 2018 Gaia Red Blend is an organic wine, from the Tupungato region of Mendoza, Argentina; and, is the northernmost sub-region of the Uco Valley, in Mendoza. This region’s name comes from the Tupungato volcano, so we can expect red soil filled with iron oxide. Iron oxide is known for putting a pepper spice into wine… think Dry Creek Zinfandels. (I’ve never met a Dry Creek Zin I didn’t love, because of that recognizable spice.)

When Gaia comes knocking, I get really excited to enjoy this wine again. First of all… the Gaia label is one of my most favorite labels of all time, for its distinctive art work. The wine is also as exciting as its colorful, stimulating label.

This 2018 Gaia red blend of  Malbec, Syrah, and Cabernet Sauvignon is richly purple in color. Expect lots of berries – boysenberries dominated for me, when I swirled and sniffed. With its French winemaking style, I was wowed by its velvet feel and flavors on my palate. This was due to its delicate tannins. The spiciness on the finish is accented by notes of black winter truffles, now cultivated in Argentina from June through August (think southern hemisphere – during their winter). The finish on this wine, as always, left me craving for more.

To pair this with food, I’ve paired it with a recipe for Homemade Barbecue Baked Beans in a Black Skillet~ don’t forget to add some salt pork. The fat from salt pork continues to soften the tannins of this wine, just for added enjoyment.

Tags: 2015 Barrel Road Red Blend, 2017 2Hawk Tempranillo, 2017 Ferraton Père & Fils Côtes-du-Rhône “Samorëns” Red, 2017 Henry's Drive Magnus Shiraz, 2018 Domaine Bousquet Gaia, 2018 Ironstone Vineyards Pinot Noir, Argentina, Australia, California’s Central Coast and interior winegrowing regions, Lodi, Mendoza, Oregon, Padthaway and  McLaren Vale, Rhone France, Rogue Valley

When I read an email to me, I had to stop and take a serious pause.

Shannon O’Keefe with Consumers Advocate — we do our best to take complicated subjects and make them understandable.

I just found [one of] your [wine] article[s] while dreaming of far, distant, and magical wine flights for my wife and I. 🙂 What a smart piece of writing!

Our team just discovered a bit of information I wanted to run by you, though.

In revamping our guide to travel insurance, we discovered a person almost always voids insurance coverage if they’re inebriated in any way …Basically if you’re drunk and get hurt, you’re not covered.

[Purchased images]

My story was about a business trip, and I was being chauffeured from one place to the next, so there would be no inebriated collisions to report. But, insurance for when I might fall and break a leg, or some such unexpected occurrence? The thought just never occurred to me. Along came the email that made me sit up and take notice. I do travel in my wine writing work, including abroad… Still, I hadn’t even thought about that twisted ankle (mentioned in the article below) and what would happen next.

So, Let’s Explore Why

This really caught my eye, and makes me want to spit more than ever, people…

From Consumersadvocate.org

A Note On Alcohol Use

What about the rest of the trip? Your visit to the hospital for your twisted ankle? The missed flight in Fiji?

Unfortunately for you, you voided the rest of your coverage by being drunk. Standard in most travel insurance policies is a drug and alcohol exclusion that won’t pay out if you’re intoxicated. You were drunk when you twisted your ankle, which means that your hospital visit was not covered. And because your injury caused the delay which caused you to ultimately miss your connecting flight, that most likely wouldn’t be covered either.

This is the closest thing to that mythical “get out of paying all claims free” card as you’re likely to find in a travel insurance policy. And, to be frank, it makes sense not to cover incidents that happen while the insured is intoxicated. Of course there is some wiggle room in what constitutes intoxication. If you had a glass of wine with dinner and injured yourself somehow, your medical coverage will probably be honored. But if you sprain your throwing wrist by playing four straight hours of beer pong, you’re on your own.

…For the final word on what to look for in a travel insurance policy, we asked Megan Cruz for an insider’s perspective of what she looks for when she buys travel insurance (yes, the Executive Director of the US Travel Insurance Association buys travel insurance almost every time she travels). She answered: “I’m going to look at what’s covered and I’m also going to look at the limits of the insurance offered by the carrier, and I always read the fine print. I know those coverage limits so I’m not surprised later. I think about other costs in addition to my flight.”

Sobering, I know. I’ve been in the wine business since 1993, been to 43 of our 50 states and to Europe (Portugal, Italy, and France) and the Caribbean. I’ve been very lucky. But, since I ruptured the meniscus in my right leg this past August (tripping over something, carrying my yoga bucket, and landing HARD on both knees on a hardwood floor… surgery suggested), what would I have done away from my home? My torn ligament meant that I was bedridden for a month, for starters, and the next month was spent learning to walk again. How could anyone have handled that from afar?

I’m going to call my primary insurance provider… That’s my solution. I hope you think about it, too. If you’ve also traveled for work, you know; but have you also thought about “what if?” and not done anything about it yet? If not, please think about it.

Tags: Consumer Advocate, Insurance for wine travel, Travel Insurance, Wine Business, Wine Social Responsibility

In my story of Napa Valley – All of the Rutherford Dust Society Landholding Members are Now Active in the Napa Green Land Program – I mentioned the following:

“The twenty-five-year-old organization of growers and vintners in the Rutherford appellation, announced in January 2020, that all of their landholding members are now active in the Napa Green Land program. This makes Rutherford the first appellation association to achieve 100 percent participation in the sustainable winegrowing certification.”

I followed that with the following:

“This is similar to Sonoma County wanting 100 percent participation in their sustainable program. I don’t believe the 100 percent has been completely achieved. I yet to read about it happening. I’m also confident that they got close, instituting a program that is years ahead of their end date… Still, an entire AVA the size of Sonoma County? How could that really happen, most especially with some of the smaller wine brands, who can’t afford the staff to jump through so many real and necessary hurdles?”

We got our update and it very awesome

Sonoma County the Recipient

of California’s highest environmental honor
2016 Governor’s Environmental and Economic Leadership Award

This morning Sonoma County weighed in. What I had supposed with Sonoma County is exactly what has happened with Sonoma County. They’re still bringing those, who need some guidance in their vineyards, into the fold.  The task is daunting, by the way, for anyone. The hurdles are just logistical barriers for jumping over, and they’re dedicatedly working on it. Not only that, but check this out.

From Karissa L. Kruse (President, Sonoma County Winegrowers, Executive Director, Sonoma County Grape Growers Foundation)

“From the beginning, the support from local winegrape growers to participate in our sustainability program has been overwhelming and, as a result, growers from throughout Sonoma County are recognized as global leaders in sustainability.  As of September 12, 2019, more than 99 percent of the vineyard acreage in Sonoma County has completed certification, by a third-party auditor.

“A key to our success from the outset was to provide all our growers with unmatched support, insight and expertise to aid their efforts including free access to our sustainability advisers who helped them prepare and become certified sustainable. In addition, Sonoma County Winegrowers held hundreds of trainings and educational sessions focused on over 200 best management practices.  We will continue to work with those few remaining growers to get those not yet certified into the program.

“Finally, the Sonoma County Winegrowers will continue to build upon its sustainable leadership by targeting climate change.  Starting this year, the organization is the exclusive participant in the California Land Stewardship’s Climate Adaptation Certification Program, which is the world’s first program of its kind for agriculture.   Soon through this new effort, both the grower and the public will be able to better understand the role of vineyards in climate change and the immediate benefits of agricultural practices that reduce greenhouse gas emissions and sequester carbon.”

So, there we have it… Sonoma County is just millimeters away from its goal. And, if anybody can get this done, it’s Karissa Kruse. We’ve worked on another project related to Sonoma County, and she just takes the bull by the horns. Sonoma County owes her an incredible debt of gratitude.

Now we know we’ll all have something else to celebrate soon… Sonoma County will be 100 percent sustainable, and we’ll pass the Bubbles! (They’re already chilling.)

Tags: California Land Stewardship’s Climate Adaptation Certification Program, Karissa Kruse, onoma County Winegrowers, Sonoma County, Sonoma County Grape Growers Foundation, Sustainable vineyards

I received an Email from Château de France, an 18th century Château, located in the Pessac-Leognan region of Graves. It’s part of the Union of Grand Crus of Bordeaux, and the email was an update regarding their vineyards and winery. This chateau is now working toward the demands of its worldwide consumers, who are wanting organic wines. The winery has been owned by the Thomassin family since 1971, and their winemaking is assisted by the highly acclaimed, wine consultant Michel Rolland.

From their Website:

For several years now, we have been putting into practice ecological measures at Chateau de France. We are proud of the results – year on year improvement in quality. In addition to a favorable, sunny exposure, Chateau de France is also surrounded by the vineyards of some of renown wineries, namely Château de Fieuzal, Domaine de Chevalier, Château Haut-Bailly, and Château Malartic-Lagravière.

I’m thrilled that even Bordeaux, a world leader in the most appealing Cabernet Sauvignons, is not too cavalier to dismiss what their consumers are wanting… proof of their organic measures. The world is thankfully waking up to the fact that artificial chemicals are ruining our environment, and we all want certification of proof.

[Photo of Armand Thomassin]

Château de France‘s commitment:

LE CHÂTEAU DE FRANCE: their 2019 innovation was to include two lots in the Château de France blanc vinified without sulfites, in bio-protection. A contribution which plays a certain role in the style of this vintage: Arnaud Thomassin finds in these lots finesse and aromatic precision, associated with pure fruit and beautiful freshness. He promises to decline this practice more widely now.

TECH TALK: The two batches display, at this stage of farming, 33 milligrams per liter of total SO2 against 56 milligrams per liter for the other batches.

The image below of an illustrated grape vine is from the evineyard app site. I’m including it for educational purposes, so you can see the parts of a vine that I’m about to reference.

What was a bit shocking for me, when I visited Georges Duboeuf’s wineries in Beaujolais, France, and is how close to the ground the grape vines are. If you look very closely at this view of Château de France‘s vines in their vineyard, you’ll see the stark difference in height between their vines and the ones in the United States, that are from four to five feet tall, at least.

It logically seems to me that these close to the earth vines would produce more intense fruit. Less energy of the vine has to go into less maintenance for the trunk and cordons. Although, the root system is in  equal proportion to the above ground system. Still, small grape berries, like wild Maine blueberries, seem to have very intense flavors.

The pruning of quality vines always leaves two spurs per cane, so nothing changes there – the energy will be the same for the fruit, and so distributed energy goes directly into the grapes. Also, the closeness to the earth requires less water. There seems to be a very special economy here, producing excellent fruit.

A quote from Arnaud Thomassin:

The Thomassin family is one of the ten oldest owners in the Pessac-Leognan appellation. Château de France, which had been taken over in 1971 by Bernard Thomassin, has been advised since 1996, by Michel Rolland. It is a family and independent property, both in terms of capital and distribution. It is now headed by Arnaud Thomassin: family continuity, with the same quality objective. “From my arrival at the Château de France in 1996, I paid particular attention to the vineyard. The green works, which have an immediate qualitative response, were therefore developed ”.

Final quote from Arnaud Thomassin, because Château de France joins the “club” of the many winegrowers of Bordeaux, who are committed and respectful of their beautiful environment:

The  following are some of the rigorous and concrete examples of environmental practices now well established:

• The property has been certified HVE (High Environmental Value) since July 2018.
• It also adheres to the EMS of Bordeaux wine (Environmental Management System) since September 2016.
• We are not using chemical weed killers, nor phytosanitary products, to fight against BOTRYTIS (gray rot), nor chemical fertilizers.
• The vines have been amended with green waste compost, not CMR classified products (carcinogenic, mutagenic, reprotoxic), for more than 15 years.
• Clay and a product based on orange essential oil are used to fight against the Grasshopper, leaf hopper, and Sexual Pheromones, to fight against grape worms.
• Biodiversity is developed on the property with beehives, the planting of trees and shrubs, and the maintenance of flora and fauna in unexploited areas.
• Biocontrol is a reality, with SDN-based products (Stimulators of Natural Defenses of the Vine), used for several years, and the implementation of trials with agricultural partners aimed at improving the use of biocontrol products.
• The wine and wine effluent treatment station has been in existence for over nine years.
• Finally, a process to reduce the use of sulphites has been initiated …. to be continued.

This is why I cheer on organics… for all of the reasons listed above by Château de France. Just count all of the chemicals that are now NOT in use, and all of the return-to-nature activities that have returned. These are the management initiatives to help reduce our carbon footprint. God bless each new winery that comes on board.

Tags: Arnaud Thomassin, Bordeaux, Bordeaux wine, Château de France, France, Georges Duboeuf, Graves, Pessac-Leognan region of Graves, Sustainability of vineyards, Union of Grand Crus of Bordeaux

With a name like Petite Sirah I Love You, how could I give Valentine’s Day to any other grape?

It’s got pop, it’s soul is jazzy, its history is checkered and anything but mainstream. It’s Petite Sirah… I Love You.

For instance, take Sauvignon Blanc.

Cabernet Franc + Sauvignon Blanc = Cabernet Sauvignon

Two noble grape varieties get married and it’s all… “you can’t afford it anymore. This is if it’s from a Bordeaux Grand Cru Classé or from Napa Valley, for example.

Now, this one…

Syrah + Peloursin = Petite Sirah

Syrah is coming from the Rhone Valley, where they had to fight to get some “noble” respect. Peloursin? A mere peasant, as it’s explained. She’s out hanging laundry is the breezy sunshine.

And, it’s all “you can take this grape and put it with any other red and now we’re talking.” It’s slipped into Cabernet Sauvignon in the US (not in France). Zinfandel blends it in for depth of flavors and colors. Even some Pinots are guilty of doing it, as do Syrahs. It makes them more luscious, have more body, gives these wines more tannins, so they last longer.

Today’s Feminine side of Petite is sultry and sophisticated

Our Masculine Petites are cowboy swede

Petite Sirah is a magic elixir, is what it is; and, its colorful past is still alive and well. Unlike other grapes with their “pedigrees,” Petite Sirah doesn’t share that luxury. Petite Sirah has been defined by California. Brought here as a cast out orphan from Montpelier France, Petite came here with no role model. An orphan with without parents to guide its direction. It didn’t know what it was, what it could do, outside of France, where it’s proneness toward bunch rot would have crippled France’s wine business. For them it was good riddance. Now, with global warming, a few French winemakers have begun to think about planting it, since their summer days are without their usual summer rains and are quite a bit warmer.

[The original up-loader, for the Jardin des plantes de l’Université Montpellier, was Vpe at French Wikipedia. – Transferred from fr.wikipedia to Commons., CC BY-SA 2.0 fr, Link]

TIMELINE UPDATE

1880 – Dr. François Durif, a grape botanist and grape breeder employed at the University of Montpelier, in Southern France, doing quite a bit of research. [Le Jardin des plantes de l’Université Montpellier, France: founded 1593.] He ultimately released a new variety, which he named after himself. It grew from a seed he extracted from fruit of the old French variety Peloursin. Dr. Durif didn’t know the pollen source at the time, but we now know that it was Syrah. The combination of Peloursin and Syrah resulted in fruit with saturated color and very dense fruit clusters.

1883 – According to American wine historian Charles Sullivan, LINDA VITA VINEYARD: “Charles C. McIver bought 400 acres south of Mission San Jose from Juan Gallegos, in 1883. There he built hid Linda Vista winery and planted one of the most diversified premium vineyards in California. The pre-Prohibition reputation of the Mission San Jose area for fine table wines was derived mostly from McIver’s efforts. He imported such varieties as Béclan, Verdot, Syrah, Durif, Merlot, and Malbec.” pp 189-190

1884 – Again, according to American wine historian Charles Sullivan, Durif was introduced into California by Charles McIver. He imported Petite Sirah for his Linda Vista Vineyard, at the Mission San Jose in Alameda County. Petite Sirah entered the US through the East Bay. Some growers called it Petite Sirah, which was a name commonly used for Durif in some parts of France.

1890 – Livermore Herald, “A Million Grape Cuttings”, January 30, 1890 – (Download PDF)The earliest documents that Concannon Vineyard has in its possession are the 1880 State Viticulture booklet stating the 540 acres of vines in Alameda County (Mission San Jose), and the 1890 article of Concannon’s shipment to Mexico listing PS as one of the varietals. John Concannon, fourth generation vintner of Concannon Vineyards, when asked if his great grandfather knew Charles McIver responded with the following: “What our family knows is that when Ellen and James first came to establish their home in Livermore Valley, in 1882-1883, Mission San Jose was the parish that the family belonged to. This is because it was the closest church/parish in the area. I have no doubt that Great Grandfather may have known Charles McIver through his viticulture interests. The earliest documents that we have are the 1880 State Viticulture booklet stating the 540 acres of vines in Alameda County (Mission San Jose), and the 1890 article of Concannon’s shipment to Mexico listing PS as one of the varietals.”

1890’s – Phylloxera destroyed virtually all the true Syrah vines in California

1897 – Petite Sirah is one of the first Vitis vinifera to replace the Mission grape as an experimental, varietal transplant in California. Petite Sirah is replanted in California, and regains popularity. (Petite Sirah at the time could have been any of several dark skinned varietals, including the Petite Sirah clone, Syrah, Peloursin (Gros Béclan), Zinfandel, Mondeuse noire, Valdiguié, among others, in what we now call a “field blend.”)

1900 – Petite Sirah became a popular variety in California. (The name Petite Sirah was used for several varieties in California at that time, but most of it was probably Petite Sirah, François Durif’s crossing of Syrah with Peloursin.)

1904 – Historical document from Concannon Vineyard (Download PDF)

1905 – Letter to James Concannon regarding the purchasing of varietals. (Download PDF)

1920’s – During Prohibition, Petite Sirah was shipped from California to home winemakers in the eastern U.S.

1938 – Approximately 7,285 acres of Petite Sirah in California

1961 – 4,440 acres of Petite Sirah in California

1964 – Concannon Vineyards of Livermore Valley released the first non-vintage 1961 Petite Sirah. While Concannon was the first to varietally Petite, Lee Stewart of Chateau Souverain released his Petite only a couple of weeks after the Concannon release. Vintners were onto something special.

1968 – 4,289 acres of Petite Sirah in California

1970’s – French ampelographers Paul Truel and Pierre Galet examined Petite Sirah vines growing at UC Davis and identified them as Durif. Professor Harold Olmo at UC Davis continued to believe that Petite Sirah in California was a mixture of at least three distinct varieties.

1976 – California Petite Sirah acreage peaked at 14,215 acres 1995

1988 – California’s Petite Sirah crop has diminished to 3,495 acres, divided between Sonoma, Napa, Monterey, and the Central Valley.

1993 – Approximately 3,023 acres of Petite Sirah in CA.

1995 – Petite Sirah acreage in California dropped to a low of 1,738 acres

1996 – At the University of California at Davis, Dr. Carole Meredith and her colleagues determined by DNA comparisons that

• Almost all (more than 90 percent) of the vines in Petite Sirah vineyards are Durif and the rest are Peloursin (the mother of Durif)
• Durif is the offspring of a cross-pollination between Syrah and Peloursin,  which means it received half of its genes from each of those varieties

Peloursin is a very old French variety from the Isere region of France, on the east side of the Rhône River. Syrah is the ancient noble variety from which the great Northern Rhône wines of Côte Rôtie and Hermitage are made. So California’s Petite Sirah (aka Durif) has a distinguished French pedigree.

2001 – California Petite Sirah acreage has grown to 4,414 acres

2002 – The Bureau of Alcohol, Tobacco and Firearms proposed that Durif be approved as a synonym for Petite Sirah. The proposal failed, because it was grouped in with Primitivo and Zinfandel, also being considered. The latter proposal was too contentious to pass, so Durif and Petite Sirah were also dropped at the time.

Foppiano Vineyards sponsored the First Annual Noble Petite Sirah Symposium.

Wine marketer Jo Diaz, Louis Foppiano, and Christine Wells (of Foppiano) launch PS I Love You, the marketing advocacy group for Petite Sirah, with Jo Diaz also becoming the executive director. The mission: To promote, educate, and legitimize, Petite Sirah as a worthy wine grape variety, with a special emphasis on its terroir uniqueness.

What Does Dr. Carole Meredith Have To Say About Petite Sirah? Taken from a taped transcript of the 2002 Petite Sirah Symposium at Foppiano Vineyards:

BATF is now considering whether or not to allow the name Durif to be used as a synonym for Petite Sirah. I think that there’s a fair bit of confusion on this subject, so it might be useful if I simply review what Petite Sirah is.

To my mind, Petite Sirah is Durif. There is no doubt about this. Some Petite Sirah vineyards, especially old ones, often contain a few vines of other varieties, but when we analyzed the DNA of vines that look like Petite Sirah, more than 90% of them are Durif. The few that are not turn out to be Peloursin, which is the mother of Durif and looks a lot like it.

Old red vineyards are mixtures. You usually find four, or five, or eight, or nine, or ten varieties in there. I’ve been in some of the old Petite Sirah vineyards, and I’ve found all kinds of weird stuff. But the same thing happens if you go in an old Zin vineyard, or even an old Cab vineyard. You will find a lot of other varieties. So, everything that looked like Petite Sirah that we sampled was Durif. We don’t need to worry that not all Petite Sirah is Durif, because I would say that Petite Sirah is Durif, no questions asked.

So, what that means, when we say Petite Sirah is Durif, is that it’s a synonym… that’s simply two names for the same variety, just like Shiraz and Syrah; two names for the same variety. It doesn’t mean that Durif is like this, and Petite Sirah’s like this, and there’s some differences. It’s just two names.

Now what about the relationship between Petite Sirah and Syrah? What we now know is that Petite Sirah is the offspring of Syrah. Every grape variety has two parents. In the case of Petite Sirah, those two parents are Syrah and Peloursin. That means that half of the genetic makeup of Petite Sirah came directly from Syrah. Syrah is the father of Petite Sirah in the true genetic sense.

Clones are just variants within a variety; so there may well be clones within Petite Sirah, but it’s not correct to say that Petite Sirah is a clone of Syrah. They’re two distinct varieties, but they’re as closely related as two varieties can be.

2003 – Foppiano Vineyards sponsored the Second Annual Noble Petite Sirah Symposium. PS I Love You becomes incorporated and is also established a 501 (c)(6) non-profit.

2004 – 2005 – Foppiano Vineyards sponsored the Third through the Fourth Annual Noble Petite Sirah Symposium.

2007 – Concannon Vineyards takes a leadership role and sponsored the First Annual Blue Tooth Tour (Southern states and East Coast major metropolitan areas).

Concannon Vineyard also produces the Fifth Annual Petite Sirah Symposium. With a generous grant from Concannon Vineyard, a consumer based wine and food event was created, called Dark & Delicious, bringing Petite Sirah to the people, hosting the event at Rosenblum Cellars. It was a huge success, and an annual event, until its final Dark & Delicious, on February 20, 2015.

Markham Vineyards sponsored a special event at their winery called Masters of Petite Sirah.

2008 – Concannon Vineyard sponsored the Sixth Annual Petite Sirah Symposium.

2009 – Concannon Vineyard sponsored the Seventh Annual Petite Sirah Symposium.

2010 – Petite Sirah acreage is now slowing growing in California to 7,999, from 2001’s 4,414 acres

2010 – 2013 Concannon Vineyard continued to sponsor the Eighth through the Eleventh Annual Petite Sirah Symposium.

2010 – 2011 – The process for creating Petite Sirah as the primary synonym for Durif failed, because it was included with the synonym change for Zinfandel and Primativo. The Zinfandel effort became too complicated, and it was all dropped. In 2010, the efforts for a synonym change occurred through PS I Love You’s executive director Jo Diaz, with the support of the PSILY board of directors, the Wine Institute (through Wendell Lee), and the University of Davis’ Foundation Plant Services department. In 2011, the names became official synonyms. TTB LINK – DECLARATION

2013 – Concannon Vineyard produces the Eleventh Annual Petite Sirah Symposium.

California State Assembly Passes HR 9. As regards petite Sirah, this bill is very important: 04/16/13 – On Monday, the California Assembly voted to approve HR 9, a resolution that recognizes of the contribution that living historic vineyards have made, and continue to make to the agricultural and social history of California. HR 9 was introduced by Assemblymember Tom Daly (District 69, Anaheim) and is supported by the Historic Vineyard Society.

2017 – Patrick Comisky published American Rhône, How Maverick Winemakers Changed the Way Americans Drink,  through University of California Press. It’s the most comprehensive story on Petite Sirah to date. LINK for more details.

2018 – Petite Sirah acreage in California has grown to 12,005.

PS I Love You, in association with Napa Valley’s CIA at COPIA, with the assistance of Dave Pramuk (Biale Vineyards) and Stephanie Douglas (Aratas Wines, Napa Valley) produced the First Annual Petite Sirah Masters event, at the COPIA facility in Napa, California.

2019 – PS I Love You, in association with Napa Valley’s CIA at COPIA, produced the Second Annual Petite Sirah Masters event, at the COPIA facility in Napa, California.

SPECIAL THANKS Louis M. Foppiano of Foppiano Vineyards, and Jim and John Concannon of Concannon Vineyards for their generous contributions for portions of the Petite Sirah timeline.

Tags: American Heritage Grape, California Heritage grapes, Heritage grapes, Petite Sirah, Petite Sirah history, Petite Sirah I Love You, PS I Love You, Valentine's Day wine

Winemaker Patrick Melley of Russian Hill Estate Winery  just answered this question of Malolactic Fermentation. And for wine beginners (or intermediates, like me), this doesn’t get any better. As one of our clients, I get to edit for the winery on occasion. This was one of those times, but only on the technical business writing side for this one. not for winemaking.

In the past on this blog, I’ve discussed Malolactic fermentation, but only as it relates to white wines. For your benefit, I’ve reduced Malolactic fermentation, but only as it applies to white wine. (I’ve never had to explain ML regarding red wines, because I’ve always know it’s just done; no pomp and circumstance necessary… just done.)

So, White Wine and Malolactic Fermentation, According to Jo

It’s as easy as A + B = C

Acid + Bacteria = Cream

(Malic Acid + Bacteria = laCtic Acid, the same acid in Cream and milk.

If you didn’t know, now you’ve no got it.

But, this doesn’t apply to red wine in the same thinking, I’ve just learned… not the same way as it does for white wine. So, what is it about with red wines? Patrick explained to me that it’s different for red wines, because we can’t say they have a “Creamy” texture. They are, however, softened. Patrick’s explanation.

PATRICK MELLEY ~ On Malolactic in Red Wines

It seems that many people are unsure what it is; although, it’s often referred to when discussing wine. It’s commonly referred to as either “ML” or “Malo.”

While most people know about primary fermentation, where yeast converts grape sugar into alcohol with the byproducts of heat and CO2 production, most don’t yet understand the role of Malolactic fermentation.

It’s similar to primary fermentation, in that there’s a biological conversion of one product into another. In the case of “ML,” the process is done by bacteria rather than the yeast, which does the work in primary fermentation. In ML the bacteria will naturally convert the Malic acid, which is found in grapes, into Lactic acid. The bacteria usually work at a slightly slower pace than yeast, so the conversion usually takes longer to finish than that of the primary fermentation.

Some of the reasons that a winemaker wants to convert the malic acid into lactic acid is that it makes the wine have a softer feel. And more important, it makes the wine more stable during its ageing and bottling.

EVER WONDER WHY THERE’S A FIZZINESS IN YOUR WINE?

If there’s remaining malic acid in the wine prior to bottling, the wine can become fizzy during certain conditions, such as exposure to heat. The warmth will activate the bacteria, which is normally in wine, and allow it to begin converting any remaining malic acid into lactic acid. If it happens while in a bottle, the cork will not allow the CO2 gases to escape. When the bottle is opened, it appears to be fizzy due to the trapped CO2.

The whole ML process has some very complex chemistry, and the above explanation is a very broad overview of the process. I hope this helps to get a handle on Malolactic fermentation. In the meantime, keep enjoying Russian River wines!!

So there you have it, straight from “Ask the Winemaker”

They are softer, but we can’t call a red wine creamy, now can we?

Tags: Explanation of Malolactic Fermentation, Malolactic fermentation, Patrick Melley, Pinot noir, Winemaker, Winemaking

ANDRÉ TCHELISTCHEFF said, “It takes Rutherford dust to grow great Cabernet.” This has not been missed, but those who love, grow, make, and enjoy drinking Napa Valley Cabernets. The perfect location for a perfect American Cabernet. If you don’t believe that yet, look up land prices.

[All photos are copy written by Jo ‘Diaz. All rights reserved.]

So, with all of the Rutherford Dust Society Landholding Members now being active in the Napa Green Land Program, this is huge, and it also asks this question:

With Premiere Napa Valley wines being the most unique wines made in Napa Valley, and are also some of the very best wines produced anywhere, with innovation being key to the hallmark of the Napa Valley’s wine community, exactly how and why are these wines so different?

Intriguing question, huh? So, I decided to learn more: The twenty-five-year-old organization of growers and vintners in the Rutherford appellation, announced in January 2020, that all of their landholding members are now active in the Napa Green Land program. This makes Rutherford the first appellation association to achieve 100 percent participation in the sustainable winegrowing certification.

This is similar to Sonoma County wanting 100 percent participation in their sustainable program. I don’t believe the 100 percent has been completely achieved. I yet to read about it happening. I’m also confident that they got close, instituting a program years ahead of their end date… Still, an entire AVA the size of Sonoma County? How could that really happen, most especially with some of the smaller wine brands, who can’t afford the staff to jump through so many real and necessary hurdles?

The Rutherford Appellation was designated in 1993, and the Rutherford Dust Society was founded in 1994, by growers and vintners. This is a MUCH smaller region within Napa Valley.

Sonoma County, begin to select areas where it’s already 100 percent, within your macrocosm. It will make others work toward the end goal, for inclusion. Just my humble opinion. I’d love to see this happen

Rutherford Dust Society’s Landholding Members have achieved their goal, and it is a tribute to the legacy of their grape growing, winemaking names, and genealogy resources. Since the late nineteenth century, the growers and vintners of Rutherford have truly played a significant role in the development of Napa Valley, most especially as a world-class winegrowing region.

From their site: Though reminiscent of how Hospice de Beaune wines are produced, the process is uniquely American. The winemakers take a gloves-off approach, often using varieties they may not bottle as a stand-alone, or perhaps a noted white-wine-only house producing a red wine. These wines showcase Napa Valley’s sense of exploration in fine winemaking.

Participating Wineries:

1. Alpha Omega
2. Amici Cellars
3. Beaulieu Vineyard
4. Davis Estates
5. Fleury Estate Winery
6. Flora Springs
7. Hewitt Vineyard
8. Honig Vineyard and Winery
9. Inglenook
10. Jean Edwards Cellars
11. Long Meadow Ranch
12. Monticello Vineyard
13. PEJU
14. Rutherford Hill Winery
15. S. R. Tonella Cellars
16. Scattered Peaks
17. Sequoia Grove Winery
18. St. Supéry Estate Vineyards & Winery
19. Sojourn Cellars
20. Taub Family Vineyards
21. Tres Sabores
22. William Harrison Winery

If you attend the Rutherford Dust Society’s Premiere Napa Valley Lot Preview, you’ll have a chance to taste great Cabernets, from these fantastic wineries, with grapes sourced from Rutherford AVA vineyards. There will be 100 percent participation in Napa Green.

Friday, February 21, 2020 | 12-2 p.m. | St. Supéry | 8440 St Helena Hwy, Rutherford

Tags: Napa Green Land Program, Napa Valley, Rutherford District, Rutherford Dust

I can thank my grandmother’s actions, not lectures, for my care of our earth. She always had a garden, and allowed me to just go into it as a child, to eat every one of her ripened strawberries. I’ve had my own gardens since the early 70s; first planting in her garden, after she couldn’t. Then, finding my own garden spaces as I went along in life… to this day. Mimi used to use plastic bags, over and over again. I thought she was nuts, seriously; but today, I’m doing the same. Her refrigerator was never jam-packed with leftovers, and neither is mine. We have a composter in our garden, for all internal and external clippings. Yesterday, Jose and I spread a billion worms and compost into our 2020 gardens. It’s also amazing to get outside and listen to the birds, while gardening.

[PURCHASED PHOTO]

HELPFUL HINT FOR NOT WASTING FOOD: When cooking a meal, if there are leftovers:

• Place in a container.
• Masking tape: mark on top or the side what it is and a DATE. The date is the most important part.
• Place in your refrigerator on a “special shelf” just for leftovers.
• All of a sudden, you’re not wasting any food, and you’ve got a much cleaner refrigerator.

Recycling is my middle name, so when I got this query for a story, I responded by saying I was swamped with work, but I’d save it for the future, because this is really important for all of us. Today’s the day I have caught my breath.

And, am I surprised that Truett Hurst is involved? My buddy Paul Dolan, who’s as granola as I am, is the Chief Executive Officer and Co-Founder of Truett Hurst, Inc., and the Truett Hurst Winery. Paul Dolan was making organic wine for Fetzer, in the early 1980s, as an early adopter of the concept. All he’s accomplished has been done with a mind toward sustainability, as long as I’ve known Paul.

THE PITCH I GOT

Hello, I’m reaching out to you on behalf of the End of Waste Foundation, a sustainable packaging certification program based on using blockchain tech to increase glass recycling in the US.

Nearly 60% of carbon emissions in the wine industry are caused by manufacturing and hauling glass. And more often than not, glass doesn’t get recycled even if it gets thrown into a recycling bin.

We’ve recently partnered with Truett Hurst Winery in California, an early adopter of the model. This partnership has already saved millions of pounds of glass from landfills.

California Companies Tackle Glass Waste in Wine Industry

Six Months Into EOW™ Traceability Loop Saves 2,625 Tons of Glass: First Traceability Chain Proves New Recycling Paradigm Works

HOW IT WORKS

[INFO-GRAPHIC is from the End of Waste Foundation.]

It seems like an info-graphic shouldn’t be necessary at this point in world history; however, I also know that there’s a lot of things that are recyclable, but aren’t being taken care of. So, as a reminder, while saving the glass your winery produces, you’re also offsetting your carbon footprint. Just check out this info graphic for end of waste.

“The End of Waste Foundation is built on the vision of producing a circular economy within the recycling industry, eliminating waste and fostering a revolutionary paradigm of shared responsibility.

“Through our Recycling Traceability System™ (RTS™) we track quantities of glass from bin to bottle, ensuring efficiency and accountability. At each stage of recycling, we’re creating the opportunity to divert glass from landfills and give it a new life.”

End of Waste Foundation is on a mission. They are dedicated to reversing climate change, and we’d all better begin – if not already on board – if we want a planet for our children and grandchildren to inherit.

The End of Waste Foundation offer is businesses and individuals a new and easy way to become more sustainable and offset their Carbon Footprint. (I’m going to look into it for a place to deliver my wine bottles… As someone who has samples to her, it’s extremely difficult to be bringing my bottles to a dumpster, which I know is not doing a good job for recycling. Read the Atlantic’s story about China refusing to take our recycled trash anymore, so where is it all going right now? If this doesn’t bother you, you might want to reconsider the health of our planet.

End of Waste Foundation helps businesses and consumers offset their CO2 footprint and reach their sustainability goals by boosting recycling through technology. We all need to get on board, if we’re not there already. We’ve been left to our own devices; and, early adopters ahead of the curve, like Paul Dolan, will continue to lead the way.

[PURCHASED PHOTO]

Tags: End of Waste Foundation, Inc., Paul Dolan, Truett Hurst, Truett Hurst Winery

I first became aware of Tim Hanni, while producing the Petite Sirah symposium (from 2002, until 2013). Tim was recommended to me as a guest speaker, by Patricia Schneider. It was then that I learned he was a wine educator. He was living in California at the time. Since then, he’s moved to Bend, Oregon, and has become very active there, as well as still being active in Napa, California.

Tim’s internationally known as a flavor expert. He’s a professionally-trained chef, and one of the first two resident Americans to successfully complete the Master of Wine examination. He’s also a Certified Wine Educator, accredited by the Society of Wine Educators. And has literally written the book on Wine Consumer Preferences. So, let’s just say, he knows flavors and he knows how to blend them, with two solid careers credentials in both food and wine education.

Here we both are, as we’ve morphed into the wine business. There are courses for doing everything in the wine business, with one loophole. How do we navigate through the internal details for the successful profitability of this business?  You can do what I did… the hard way… 60 college units later, plus 28-years’ experience in the wine business. Just when I think I’ve seen it all, along comes something else… Evolution is inevitable.

From Tim Hanni, and Head’s up OREGONIANS:

We’re really excited, given there are really no courses like this and the need is so great – from newbies to current winery and wine business owners. We’ve had over 1,000 students go through this, over the past decade, via Sonoma State University, Washington State, and the Napa Valley Wine Academy. And the program in Oregon, with the Oregon Wine Board, is bringing the financial workbooks free to all wineries in Oregon through a grant that they applied for and received!

Tim also has a page with all of the tutorials, from their financial workbooks, providing details for each of the workbooks, if you’d like to take a look.

If anyone is even thinking about getting into the wine business, and saving precious time of experiential leaning, or doing it by taking a masters’ degree program, I highly recommend that you take advantage now of Tim Hanni’s Wine Business Education course via the Internet. It reminds me of what I learned through Transcendental Meditation.

You can either run around all day with arrows, looking for a target; or, you can take 20 minutes, let your mind go into the “shirim” world, and come out energized, focused, and with a bow to go with your arrows, in your hands, to hit your bullseye. (Yes, it will take more than 20 minutes, but you get the point, right?)

Finally, an online course that explains it all! From Tim Hanni’s public information.

________________________________

Welcome to WineBusinessEducation.com

First-of-its-kind education platform

specific to the Business of Wine

Brought to you by Tim Hanni – America’s first Master of Wine, keynote speaker, wine educator, and author of the book on wine consumer preferences.

We’re proud to announce the launch of our Business of Wine online/on-demand course and easy-to-use financial calculators. After 30 years of course development, 10 years of teaching, and a furious final year of development, our workbooks and Business of Wine course is available to the wine trade and public, just launched.

Use our tools to get ahead with a master’s program in the wine business, and use our financial calculators to determine your cost of goods, sales & marketing, production, vineyard and tasting room profitability metrics.

We also have a set of “tutorials” for all of the WBE Financial Calculator.

The financial workbooks enable a thorough examination of costs within a specific segment of a winery’s particular operations including:

• Winery Cost of Goods Workbook
• Wine Pricing Calculator
• Vineyard P&L and Cash Flow Workbook
• Tasting Room Profitability Calculator
• Marketing, Sales and Portfolio Management Workbook
• Blending Profitability Workbook

An endorsement by Bree Boskov, MW, Oregon Wine Board Education Manager: The WBE profit planners are important tools for winegrowers and producers in understanding their production costs and sales channel margins, essential to the success of their wine business.”  

The cost of the complete course is $475, which includes a one-year subscription to course content and wine financial calculators. The cost of the wine financial calculators alone is $360 per year. These calculators are being used by wine programs including Washington State, Michigan State University, Napa Valley Wine Academy and Sonoma State University, as well as the Oregon Wine Board.

More information can be found at WineBusinessEducation.com.

Tags: Tim Hanni MS, Tim Hanni. wine education, Wine business education, Wine Consumer Preferences, WineBusinessEducation.com

[PHOTOS: Jo Diaz copyright, all rights reserved]

I love Oregon. Being from Maine, I’m partial for the decision of the ring toss. There are certain precepts we Mainahs adhere to… “Earth first, people and pets next. And, taking care of everyone, always.” From Portland Neighborhoods Guide:

Portland was almost “Boston, Oregon!” Portland was named by the flip of a coin by its two original settlers, Asa Lovejoy and Francis W. Pettygrove. Lovejoy wanted to name the new settlement after his hometown of Boston; Pettygrove wanted to name it after his hometown of Portland, Maine. Pettygrove won the coin toss, best two out of three.

And, I love the state of Oregon, in general. Been there lots of times. Two of my three children have thought of moving there. Even thought of taking us with them. Not adverse to it, either. It’s like Portland, Maine + Portland, Oregon = a place where I could belong and think, “Yeah, this is so me,” while wearing my grandfather’s red and black plaid jacket…

So, naturally, I’m here to advocate for this outstanding event.

The Oregon Wine Trail to Host Spring Events in San Francisco and Seattle

PORTLAND, OR, Jan. 17, 2020: More than 50 Oregon wineries will hit the road again this spring to showcase their award-winning wines. This is the third year the Oregon Wine Board (OWB) has gathered wine stars and local artisanal food partners for the Oregon Wine Trail events. Host cities in 2020 are San Francisco (March 4) and Seattle (May 11). The all-day events include an industry masterclass and walk-around tasting for media and trade, followed by a consumer tasting in the evening.

The 2020 masterclasses will be hosted by Bree Stock, MW, OWB education manager; Chris Tanghe, MS, chief instructor at Guild of Sommeliers; and Evan Goldstein, MS, president & chief education officer of Full Circle Wine Solutions.

SIDEBAR: I love Evan Goldstein. If he’s teaching, you’re learning and loving it.

The San Francisco masterclass, Mastering Willamette Valley Wines, will take a look at seven AVAs, each defined by unique soils, climate influences and subtly different winemaking philosophies, viewed through the lens of various Willamette Pinot Noirs and Chardonnays.

In Seattle, the masterclass, Mastering Southern Oregon Wines, will explore the region’s diverse climates, soils and terroirs, plus emerging varieties in Southern Oregon.

Participating artisanal culinary partners include: Olympia Provisions, the Oregon Cheese Guild and Som Cordials, together with charity partner for San Francisco, 18 Reasons.

“Oregon is one of the most exciting wine regions in the U.S., and buyers and wine lovers alike are well versed in what makes Oregon wines special. The Oregon Wine Trail events introduce the winemakers behind those wines who share their passion with on-premise and retail buyers, as well as with consumers in wine-loving cities like San Francisco and Seattle,” notes Sally Murdoch, Oregon Wine Board communications manager.

With 793 wineries growing 82 grape varieties in over 1,000 vineyards, Oregon offers diversity and premium quality wines. Oregon wine sales were $607 million in 2018, a 4% increase over the prior year, according to the annual Vineyard and Winery Report, gathered by the Institute for Policy Research and Engagement (IPRE) at the University of Oregon. Nielsen data for the year ending July 13, 2019 shows U.S. retail sales of Oregon wine, measured in dollars, rising 13.8%. This is in contrast to the total table wine category’s performance of 0.9% growth for the same period.

The Oregon Wine Board is a semi-independent Oregon state agency managing marketing, research and education initiatives that support and advance the Oregon wine and wine grape industry. The Board works on behalf of all Oregon wineries and independent growers throughout the state’s diverse winegrowing regions. Visit www.oregonwine.org.

Media Contact:

Kate Corcoran

Creative Palate Communications

1. 347-239-1976

E-mail: kate@cpalate.com

Tags: Evan Goldstein, Oak Knoll Winery, Oregon Pinot Gris, Oregon Pinot Noir, Oregon Wine Trail