“Wine is both a reflection of the people who make it and the region that produces it.” – Emile Peynaud It’s not just every day that you meet a true visionary, someone with the unwavering conviction to pursue their passion when all logic and reason dictates otherwise. Luckily for fans of California Pinot Noir, passion and persistence are hardwired into... Read More
The post Producer Profile: A Visit to Pisoni Vineyards! appeared first on The Glamorous Gourmet.
Cruising the Santa Lucia Highlands with Gary Pisoni
“Wine is both a reflection of the people who make it and the region that produces it.” – Emile Peynaud
It’s not just every day that you meet a true visionary, someone with the unwavering conviction to pursue their passion when all logic and reason dictates otherwise. Luckily for fans of California Pinot Noir, passion and persistence are hardwired into Gary Pisoni’s DNA. During a recent visit to the Santa Lucia Highlands, I was able to spend some time with the region’s vinous legend.
Born into a farming family to parents Jane and Eddie, Gary Pisoni caught the wine bug while attending college and quickly developed a passion for some of the world’s finest, namely Burgundy and Bordeaux. As his vinous penchant grew, he began making wine from grapes sourced from friends and eventually asked his father to plant grapevines in addition to their many other crops. In keeping with their tumultuous relationship, Dad initially said no, however, Gary finally won his father’s approval by appealing to his vanity, posing the question, “Dad, have you ever been to a $250, black tie lettuce tasting?”
Even armed with his father’s consent, challenges lay ahead, not the least of which was finding an adequate water source. After numerous, unsuccessful water studies over more than ten years, it was a Native American’s uncanny talent with diving rods that finally located the spring which made Pisoni Estate possible.
Today, Pisoni Vineyards is the Santa Lucia Highlands’ benchmark for Pinot Noir. Their wines are opulent in style, yet simultaneously balanced and elegant. The Pisoni wines are very much an artisanal product, hand crafted by Gary’s two sons: winemaker, Jeff makes the wines from grapes sustainably farmed and grown by brother Mark, the estate’s Vineyard Manager. The Pisoni family views themselves as “custodians of the land,” taking as hands-off an approach as possible to winemaking, using only native yeasts when possible and bottling their wines unfined and unfiltered. Their Pisoni Pinot Noir is highly allocated and only available by mailing list and to very high-end restaurants and retailers. Lucia is the sister label of their Pisoni Estate wines and while made alongside them, represents the collection of vineyards the family farms.
I must admit, I had heard tales of Gary Pisoni’s, ahem, “eccentric” nature and I’m here to tell you…it’s all 100% true! But beneath the wiry, salt and pepper tresses; Hawaiian shirts; and larger than life personality lies a heart of gold; a generous, free spirit; and a deep love for his family which is clearly the foundation of the entire Pisoni operation. Gary’s pride is especially evident when it comes to his sons who were indoctrinated into the wine world from a very young age. As if according to some master plan Gary laughs, “Mark grows the grapes, Jeff makes the wine, and I drink for a living!”
We arrived at Pisoni Ranch on a beautiful, sunny Santa Lucia Highlands day. On our drive through Salinas, the region’s nickname as “the country’s salad bowl” certainly rang true as we passed Earthbound Farms and mile after mile of vegetable crops. After passing through the bustling valley we were soon headed up the mountain into a remote part of the landscape where our cell phone service evaporated and our heretofore accurate GPS in our rental car simply scratched its head and gave up. We arrived at our destination only after being guided via cell phone by Mark Pisoni (GPS alone NEVER would have found it!) and found the entire Pisoni clan en residence including Gary and his sons Mark and Jeff, as well as Jeff’s wife Bibiana Gonzalez Rave (Consulting Winemaker for Pahlmeyer and Founder and Winemaker of Cattleya Wines), and Gary’s wife Marguerite.
A camera crew was also there, photographing beautiful culinary vignettes in the spacious, al fresco dining area, a rustic, homey outdoor kitchen overgrown with errant grape vines. The scene was busy yet welcoming and the Pisoni’s flair for hospitality was quickly evident as we were greeted with chilled glasses of their Luli Central Coast Rosé and a delicious array of charcuterie featuring the family’s homemade deer and wild boar sausage. The local wildlife provides an ample source for such culinary endeavors which are governed by the Pisoni mantra, “You eat my grapes, I eat you!” The Luli wines are a collaboration between the family and Master Sommelier, Sara Floyd with the goal of creating affordable, high quality wines from California’s Central Coast. The refreshing rosé had lovely notes of red berries, peach and citrus which paired perfectly with the delicious charcuterie.
As we made our introductions and polished off our rosé, Gary quickly refilled our glasses with their Lucia Pinot Noir and offered to give us a tour. Just up the hill from the outdoor kitchen we encountered a beautiful waterfall cascading down the side of the mountain into a rugged stone pool – clearly a celebration of the discovery of the well that made this all possible. “My father thought I was crazy digging all those wells,” Pisoni shared. So what was his father’s response when he finally found THE well? “He said, ‘Hey, we did it!’ Can you believe that?” he chuckled. Around the corner from the pool was the entrance to Gary’s infamous “Bat Cave” and with an impish grin he invited us in. Carved into the mountain was a man cave of epic proportion. As our eyes adjusted to the dim light we could see an assortment of mattresses, a pool table (said to have once belonged to Al Capone), and tables littered with empty wine bottles and remnants of parties gone by. “We have some really great parties here!” he said, impish grin on full display. As we emerged from the Bat Cave, Gary asked if we’d like to take a tour of the property before lunch, who were we to say no?
What Gary failed to mention was that we’d be taking the tour in his Jeep…his seatbelt-less, windshield-less, door-less, manual transmission, circa 1960’s Jeep. I toyed with the idea of mentioning I suffer from severe motion sickness, but instead I clambered into the Jeep, grasped my glass of Lucia Pinot Noir tightly, and said a quick prayer that I’d live to tell about the experience. Little did we know we’d end up wearing more of that Pinot Noir than we actually drank but as we made our way onto the path I instantly (and thankfully correctly) knew the experience would be well worth it.
As we bumped and bounced along the dirt path in the Jeep, Pinot Noir sloshing about, the view of the Salinas Valley at 1,200 feet was breathtaking! Not surprisingly, Gary made an excellent tour guide, regaling us with jokes, stories and anecdotes delivered in his quirky and halting yet impassioned speech pattern. He shared stories regarding the vineyard names, which were largely inspired by friends, family members, and those near and dear to the family. These included: Mommy’s vineyard named for Pisoni’s mother, “My Mom is my best friend” he added lovingly; Marguerite’s vineyard named for Gary’s wife; and the Elias vineyard named for Pisoni’s long time employee who planted it, “My niece wanted me to name it after her but she didn’t have anything to do with it!” He also confirmed the origin of the famed Pisoni Pinot Noir vines which actually did come from a certain storied Burgundy estate, “I snipped the buds off some cuttings and smuggled them home in my underwear. At the airport they asked me about the bulge in my pants and I said, ‘I’m Italian, wanna check?'” And to anyone thinking of pilfering any precious Pisoni Pinot Noir vines, Gary’s been expecting you, “People who want to steal my vines are gonna pick the first ones they come to, but it’ll take them a while to realize these vines [on the outskirts of the property] are Merlot!” In his defense he adds, “It’s really good Merlot!” and shared the name of the producer from which these “decoy” Merlot vines were obtained. Definitely not a bad consolation prize!
The Pisonis also share their grapes with some of the best Pinot Noir producers in the state, “I share my grapes with my friends, [including] Patz & Hall, Roar, Siduri, Peter Michael…” When asked if there’s any competition among the producers? “We’re a team and we all compare notes and share ideas so we can make the best Pinot!” This spirit of collaboration has certainly contributed to the popularity of the Santa Lucia Highlands and it’s Pinot Noir reputation which has come a long way just in the past decade. Pisoni does have three caveats to an ongoing relationship with other winemakers, “You have to be my friend, make good wine, and pay your bill!”
The Pisonis also subscribe to some rather unconventional vineyard practices including the use of own-rooted grapevines which have not been grafted onto phylloxera-resistant rootstock. As a fan of Burgundy, Gary wanted to experience the flavor profile of non-grafted vines after hearing about it from old-school Burgundy purists. To satisfy his curiosity, he took the risk and planted a few blocks of the non-grafted vines. So is there a discernible difference? “I think so! There’s a depth of flavor to those grapes which definitely brings complexity to the finished wine.” Is he afraid of getting phylloxera? “This is virgin land up here and there’s nobody around me. We also use only our own equipment and are really careful about what we bring into the vineyards.” The Pisonis also have many acres of grafted vines which provide security in the event the little louse ever does show up.
As we headed back towards the ranch I began to count my blessings the ride in Gary’s iconic Jeep had been relatively tame; I’d honestly been too enamored of the view and everything Gary had to say to even think about getting car sick…until now. As if reading my thoughts, Gary punched the gas pedal and the Jeep lurched forward and started fishtailing in the deep sand. As it hit firm ground we zoomed ahead for what seemed like an eternity and went screaming (literally) into the driveway, coming to a screeching, dusty halt exactly where we boarded the Jeep a short half hour ago. With a chuckle, Gary sprang from the Jeep and went in to check on lunch while we maneuvered our Pinot Noir-drenched selves to the table on our Jell-O legs.
Thankfully our condition was short-lived. Gary’s wife Marguerite had prepared a beautiful spread of locally inspired dishes including juicy heirloom tomatoes with basil and burrata; fresh caught, local fish in a rosemary, caper, and lemon sauce; and a slow cooked bean and rice dish that was a Pisoni family tradition. As if that weren’t enough, we were able to sample a selection of the Pisoni wines with our meal and Gary’s son Jeff, winemaker for the family operation, joined us and was happy to answer some of my pressing questions (pun intended).
Winemaker Jeff Pisoni
Dressed conservatively in jeans and a white polo shirt, the clean cut, soft-spoken Jeff Pisoni seemed the antithesis of his father. What was readily apparent, however, was their shared passion for wine and when asked his opinion of the 2014 vintage Jeff replied, “We’re already done with our harvest which is the earliest ever! It was a great year overall and we’re really happy with what we’ve got.” Does he implement or take inspiration from Old World/Burgundian techniques? “We do use whole cluster [fermentation] when appropriate, it varies, but first and foremost we’re expressing our own vineyard and terroir and that’s really our first priority.” The alcohol debate is very popular right now and some wine industry folks are critical of California Pinot Noir over 14% abv, your thoughts? “We make wines that reflect the Santa Lucia Highlands and who we are and our goal is to make balanced wines. The acid, tannin, and alcohol should be in harmony and alcohol alone doesn’t dictate that. There is also a diversity of styles out there and for someone to say all wines should fit one profile, I just don’t agree with that.” On being married to a winemaker, “It’s definitely crazy during harvest since we’re both focused on our own projects but we make it work and it’s alot of fun being able to work on projects together such as Shared Notes.”
As we lingered over the remains of our delightful lunch, the conversation turned to all manner of topics including astrology (another of Gary’s talents…what can’t the man do?), horoscopes, our respective families, and of course, wine. Before we knew it it was late afternoon, and the fog was creating a surreal scene as it rolled through the peaks and valleys of the majestic highlands. Our day spent with the Pisonis certainly provided us with a greater understanding of the Santa Lucia Highlands as well as the power of one man’s vision and its enduring vinous legacy.
Cheers,
November marks the return of our popular “Wine Word of the Week” series where you, our fabulous readers, get to suggest words about wine you’d like to learn more about. You can either leave your suggestion in the “Comments” section of this post or on our Facebook Fan Page by clicking here. If we use your word, your name is... Read More
The post Wine Word of the Week: “Malolactic Fermentation”! appeared first on The Glamorous Gourmet.
November marks the return of our popular “Wine Word of the Week” series where you, our fabulous readers, get to suggest words about wine you’d like to learn more about. You can either leave your suggestion in the “Comments” section of this post or on our Facebook Fan Page by clicking here. If we use your word, your name is automatically entered into a drawing to win one FREE month of our Explorateur Wine Club, a $50 value! We select one lucky winner each month so your chances of winning are pretty good but remember – you have to play to win!
This month kicks off with our latest wine word, malolactic fermentation (aka “malo” or “ML”), a secondary fermentation which occurs after alcoholic fermentation, the process by which yeast converts the sugar present in grapes into alcohol. During malolactic fermentation, bacteria converts the tart-tasting malic acid (think green apples) present in wine into more approachable lactic acid (think milk) resulting in a creamy, buttery mouthfeel.
Malolactic fermentation, also more appropriately called malolactic conversion, is used in virtually all red wine as well as some fuller-bodied white wines such as Chardonnay to enhance the wine’s complexity and stability. On the flipside, white wines such as Riesling and Sauvignon Blanc do not undergo “malo” in order to preserve their desirable tart, acidic flavor profiles. Because malolactic fermentation can sometimes occur naturally, it needs to be prevented in certain instances through the addition of sulfur dioxide which kills any bacteria present in the wine, filtration which physically removes the bacteria, or the addition of an enzyme which discourages the process from occurring. Whether or not a wine has undergone malolactic fermentation has less to do with the wine’s quality and more to do with whether it can enhance the wine’s desired profile.
Now that you have learned about our latest Wine Word of the Week, it’s time for you to suggest your own! Just leave your suggestion in the “Comments” section below and stay tuned to see if we select your word. In the meantime you can check out previously selected Wine Words of the Week by clicking here.
Cheers,
Last month’s installment of the “The Art of Wine & Food” series at the Museum of Art Ft. Lauderdale was themed “Passion for Pinot” and featured three different Pinot Noirs from three well-known wine regions: Oregon’s Willamette Valley; California’s Anderson Valley; and Burgundy’s Cote d’Or. I thought it was apropos to use the word “passion” in the title due to the polarizing effect this grape has on its fans whose fierce loyalty to their favorite region/style rivals that of the most avid sports fan. Each of our featured wines was accompanied by a delicious dish created specifically to pair with it by Chef Remy Gautier of Argentelle Catering. So why compare Pinot Noir from three different regions? My wine loving friends, it all has to do with a little concept called terroir.
“Terroir“ (pronouced tare-WAHR) is a French term which, loosely translated, means “a sense of place.” With respect to wine, it refers to the intersection of grape variety, soil type, climate and winemaking technique which come together to create a unique wine that, theoretically, cannot be produced anywhere else in the world. The art of blind tasting is based upon this concept, that wines can look, taste and smell a certain way depending on where they are produced. This allows even wines made from the same grape to be distinguished from one another based on a region’s known characteristics (i.e. Pinot Noir from Burgundy would be more earth-forward while Pinot Noir from California would be more fruit forward). In short, if a wine is said to express terroir, the wine is believed to represent where it comes from and is considered a “wine of place.”
The purpose of featuring three different Pinot Noirs from three different regions was to illustrate the concept of terroir and demonstrate how these wines look, smell and taste different from one another even though they are made using the same exact grape. We started with the New World wine regions (Willamette and Anderson Valley) and finished with what is perhaps the birthplace of terroir: Burgundy, France. In 2oo AD, winemaking was introduced to this region located in east central France. While at first under the control of nobility, the vineyards of Burgundy eventually became the charge of the Catholic church. The Benedectine monks, specifically the Cistercians, were the first to realize different vineyards produced different wines and that not all of them were created equal. It is their observations which are responsible for creating the vineyard landscape of this world renowned wine region and establishing the framework for the Burgundy cru system.
The newer of our two New World wine regions was Oregon’s Willamette Valley which was represented by the 2010 Biggio Hamina “Zenith Vineyard” Pinot Noir ($42) from Eola-Amity Hills, one of the Valley’s sub-AVAs. The Willamette Valley was established in 1984 and is the largest AVA in the state of Oregon. This geographical region benefits from the winds off the Pacific Ocean that enter through the Van Duzer corridor, a gap in the Oregon Coast Range, which moderates warm summer temperatures. The name Eola is a tribute to the windy conditions in the area, and is derived from Aeolus, the Greek god of wind.
Biggio Hamina was founded in 2007 by winemaker Todd Hamina and his wife Caroline Biggio and this winemaker’s goal is to let the terroir do the talking. During positions at Archery Summit, Elk Cove and Patton Valley, Hamina worked with some of Oregon’s most renowned winemakers including Adam Campbell, Gary Andrus and Sam Tannahill. This valuable experience greatly informed his style of winemaking which he describes as non-interventionist and as “hands-off” as possible.
The Zenith Vineyard is a volcanic site with alluvial soils known for producing wines with notes of red fruit and minerals. During a conversations with Hamina he described 2010 as an optimal vintage and his decision to harvest was dictated strictly by physiologic ripeness and was not influenced by any adverse, external factors. The 2010 Hamina Zenith Vineyard Pinot Noir was 47% whole cluster fermented and spent 24 months in barrel, resulting in a wine with perfumed aromas of red fruit preserves, potpourri and smoky minerals, with an exotic black cardamom nuance. This wine has an elegant character with raspberry and cherry-cola flavors and finishes with lingering floral notes and a hint of minerality. It paired deliciously well with Chef Remy’s Warm Wild Mushroom Salad with Truffle Vinaigrette.
Our next New World wine region was California’s Anderson Valley and our representative was the 2010 Copain “Les Voisins” Pinot Noir. Established in 1983, the Anderson Valley is located 10-15 miles from the Pacific Ocean and has a cool, coastal climate with a wide diurnal temperature shift, meaning warm, sunny days followed by cool nights. The region’s soils are primarily alluvial with clay and, together with the climate, create optimal conditions for growing cool climate grape varieties such as Chardonnay and Pinot Noir from which both still and sparkling wines are produced.
Copain was founded in 1999 by winemaker Wells Guthrie who chose the French word for “friend” or “buddy” as his winery’s name, based on his belief wine is an experience best shared with friends and family. Guthrie was deeply inspired by his time spent in France’s Northern Rhône valley, apprenticing with the renowned Rhône winemaker Michel Chapoutier. Guthrie’s goal today is to make some of the most balanced, low alcohol, and food-friendly wines in California. He achieves this through combining French sensibility with California fruit, focusing on the Anderson Valley and Mendocino County.
“Les Voisins” is French for “the neighbors” and the grapes for this wine hail from three neighboring vineyards which are planted on Franciscan sandstone soils. 2010 was an unseasonably chilly vintage which meant a slower ripening of fruit which ultimately produced wines with more structure and acidity. The 2010 “Les Voisins” Pinot Noir was aged in neutral French oak barrels and has lovely aromatics of red fruit and spice. On the palate, flavors of red and black cherry, cassis, cedar and a dash of smoke accompany silky, supple tannins and a bright acidity. The flavors complemented Roasted Chicken with Mushrooms beautifully.
Our final Pinot Noir of the evening came from Burgundy, represented by the 2011 Vincent Girardin Pommard “Les Vignots” ($50) from the Cote de Beaune. It is important to note. however, that in Burgundy you will never find the words “Pinot Noir” on the label. Because wines produced here are all about place red Burgundy is always assumed to be Pinot Noir.
Vincent Girardin is the 11th generation of a winemaking family whose origins date to the 17th century. Girardin began his career in 1982 with only 5 acres of vines and he has since grown his holdings to 54 acres as of 2010. Girardin is known for his pure, focused wines which represent one of the few sources of vinous value in this prohibitively priced wine region. Much like his fellow Burgundians, Girardin’s goal is to produce wines which respect the individuality of their terroirs.
The most prized vineyards in Burgundy are located in the Côte d’Or which is divided into the Côte de Beaune and the Côte de Nuits. Pommard is a commune in the Côte de Beaune known for producing powerful, richly flavored red wines. “Les Vignots” is a vineyard parcel in this region whose vines are 65 years old and soils are comprised of limestone and clay. Fermentation begins with natural yeasts and the wine is aged in French oak (10% new) for 14 months. The 2011 Girardin Pommard “Les Vignots” has a purplish-red color with fragrant aromas of dark fruit, violet and wet earth. On the palate complex flavors of black cherry, raspberry, spice and earth accompany a bright acidity and lingering mineral and spice-tinged finish. It paired wonderfully well with the classic Boeuf Bourguignon.
A very special thank you to Hank Hill of Four Hills Media for the fabulous video of our evening and the photos for this post! To see more of his wonderful work please visit www.fourhillsmedia.com. For information on purchasing any of our featured wines, please visit The Wine Atelier, our online wine boutique by clicking here. This week we are sfeaturing a selection of Pinot Noir and are offering 10% off your Pinot purchase of $100 or more! To receive the discount, just enter the code PINOT10 at checkout, offer is good through Sunday. So what’s your favorite region for Pinot Noir? Do tell in the comment section below – I’d love to hear from you!
Cheers,
Easter is fast approaching and with it my desire for light, refreshing wines that pair beautifully with the flavors of Spring. Here are some recommendations for wines that will pair perfectly with your Easter meal, from the rack of lamb to the Honey Baked Ham! These wines are moderate in regard to alcohol and tannin with a nice balance of fruit and will appeal to a variety of palates. This week only, enter the code “EASTER“at checkout (or mention it to us for phone orders) to receive $10 off your order of $100 or more.
Cleto Chiarli Brut de Noir Rosé, Emilia-Romagna, Italy, NV ($16): Italian winemakers Franco De Biasio and Michele Faccin crafted this lightly sparkling wine from a blend of 85% Lambrusco Grasparossa and 15% Pinot Nero (aka Pinot Noir). Secondary fermentation (how the wine gets its bubbles) took place using the Charmat method resulting in a lightly sparkling wine with an inviting pale pink color. The nose has fragrant aromatics of red berries while on the palate flavors of raspberry, strawberry and citrus accompany a delightfully dry finish. This wine is an excellent aperitif and also pairs well with a variety of cuisines.
Seven Hills Dry Rosé, Columbia Valley, Washington, 2013 ($16): 2013 is the first vintage of this delightful, dry rosé from Seven Hills winemaker Casey McLellan. It is based on specific vineyard blocks of Bordeaux varietals which are farmed specifically for this wine crafted in the style of classic French Provencal rosés. It is delicate and refreshing, pale in color, and bone-dry with flavors of peach, grapefruit, and papaya as well as fresh herbs, white flowers, and a hint of spice. Because it is a blend of 70% Cabernet Franc, 15% Petit Verdot and 15% Malbec it has lovely structure and presence as well – I like to call this wine the red wine drinker’s rosé!
“the girls in the vineyard” Sauvignon Blanc, California, 2013 ($15): These grapes hail from the Rooster Vineyard in Lake County located one hour north of the Napa Valley. The grapes grow on the gravelly soils of an ancient riverbed which sits 1,350 feet above sea level and experiences gloriously warm days, followed by pleasantly cool nights. On the nose, aromas of peach and citrus set your tastebuds humming while on the palate, crisp, fresh notes of lemon zest, ripe peach and pear finish with a hint of lemongrass. This wine is fermented entirely in stainless steel to preserve its crisp, fresh fruit flavors and makes for a very versatile partner at the table.
Feudo Maccari Nero d’Avola, Sicily, Italy, 2011 ($17): Just over a mile from the sea on the southern tip of Sicily, Feudo Maccari was established in 2000. The estate is assembled from more than fifty separate plots of land, which translates to more complexity in their portfolio of wines. This wine is made from 100% Nero d’Avola grapes fermented in stainless steel tank to preserve the fresh fruit aromas and flavors. It has a deep purple color and exhibits inviting aromas of red fruit and spice. The palate rewards with savory flavors of black cherry, licorice and a hint of tobacco framed by just the right amount of acid and tannin.
Charles Joguet Chinon Cuvée Terroir, Loire, France, 2011 ($24): Hailing from the heart of France’s Loire Valley, this “cuvée” is crafted from 100% Cabernet Franc grapes from the thirty year old vines of Beaumont-en-Véron. The sandy and alluvial vineyard soils offer fruity and supple wines meant to be consumed in their youth. This medium-bodied red is perfect for Spring with fragrant aromatics of red and black fruit and flavors of cherry, damson plum and pomegranate. As is characteristic of the red wines of this region, it also has a bright, food-friendly acidity that will make a delicious accompaniment for your savory Easter lamb.
Copain Tous Ensemble Pinot Noir, Anderson Valley, CA, 2010 ($26): Crafted by winemaker Wells Guthrie, this wine is an embodiment of the earthy, sweet beet root undertones that are indicative of Anderson Valley Pinot Noir. Guthrie takes his inspiration for Pinot Noir from the great wines of Burgundy and aims to create wines of elegance and balance. This medium-bodied wine has vibrant dark red fruit on the nose and palate and delivers pure, focused flavors with a great lift on the finish from the acidity. The 2010 vintage resulted in wines which are incredibly elegant and offer great tension and balance.
All of our Easter selections are available through The Wine Atelier (click here to view these wines in our wine boutique) and, as always, we offer 3 convenient ways to receive your wines, (1) pickup at our location at 900 E. Atlantic Avenue Suite #13, Delray Beach, FL 33483 (by appointment); (2) local delivery in the Boca Raton/Delray Beach area for orders $250 and (3) shipping via UPS. Please call us at 561.317.6663 with any questions and have a very Happy Easter!
Cheers,
I recently had the pleasure of meeting the delightful Anne-Marie Failla and tasting through the impressive line of Failla Chardonnay and Pinot Noir. She and her husband Ehren Jordan founded Failla (pronounced FAY-la) in 1998 with the intent of producing elegant, cool-climate Chardonnay and Pinot Noir with a distinctly Old World flair – I think they’ve achieved their goal!
Anne-Marie is Failla’s CFO and Ehren is winemaker, cutting his teeth in winemaking with stints at Marcassin as Helen Turley’s winemaking assistant and then later working with her brother Larry Turley where he eventually took over as General Manager, Winemaker and Viticulturalist at Turley Wine Cellars. Ehren’s viticultural training in France has also infused his farming and winemaking choices so that their estate vineyards today produce Rhône-style Syrah, Chablis-like Chardonnay and Burgundian Pinot Noir.
This wine is a lovely introduction to the Failla line which is most definitely worth exploring. The couple’s 85 acre property on the Sonoma Coast is located about 2.5 miles from the Pacific Ocean and their estate vineyards are situated at approximately 1,000 feet elevation, just above the fog line. Neighbors include such esteemed names as Marcassin, Flowers, Hirsch, and Peter Michael. In addition to their estate fruit, they also purchase grapes from such renowned vineyards as Hirsch, Keefer Ranch and Alban and their wines are currently garnering much critical acclaim.
The 2012 Failla Sonoma Coast Pinot Noir is a blend of Sonoma Coast grape sources and the harvested fruit was destemmed into open-topped fermenters and punched down twice-a-day, before aging sur lie. The wine was then aged in French oak (20% new) resulting in warm tones of baking spice, wild sage, balsam and cherry coulis. Fine tannins and bright, juicy acidity give structure to the red berry palate.
Varietal Composition: 100% Pinot Noir
Appellation: Sonoma Coast, California
Alcohol: 13.9%
Cases Produced: 2,000
Drinking Window: 2014-2017
Ratings: 90 points Robert Parker’s Wine Advocate
Price: $37, available at The Wine Atelier by clicking here and enter code “FAILLA10″ during checkout to receive 10% off your purchase of 6 bottles or more. Offer good through tomorrow, March 7th so order now!
Cheers,
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