06/08 DAVE MOULTON, BURRELL SCHOOL VINEYARDS AND WINERY, SILICON VALLEY WINE AUCTION, GREG LILL, DELILLE CELLARS

DAVE MOULTON – WINEMAKER, BURRELL SCHOOL VINEYARDS AND WINERY – TALKING ABOUT THE SILICON VALLEY WINE AUCTION (JUNE 20)

Burrell School’s origins date back to 1854 when Lyman J. Burrell settled the rough wilderness that is now home to our winery and Estate vines. Carrying on the more than 130 year old tradition at the School, David and Anne Moulton began development of the Estate vineyard in 1973. At a 1,600 foot elevation, the site faces to the southwest. Soils are a complex mixture of loam and shale due to our close proximity to the San Andreas Fault. Nearby Monterey Bay brings warm days and cool nights. This results in a unique microclimate, perfect for long, slow ripening of cool climate grapes.

Initial plantings were to Chardonnay and Merlot, with Pinot Noir added in 2002. Cultivation and spraying are done with heritage Cletrac tractors; pruning, seasonal operations and picking are all done by hand. From growing to harvesting, the goal is toward the best wine grapes possible in order to produce distinctive, concentrated wines reflective of their mountain home. Once harvest begins, the sure hand of winemaker David Moulton begins its influence. Grapes are harvested at optimal ripeness, crushed in small lots, and fermented with select yeast strains. Barrel selection is tailored to each varietal. Long, slow aging (12 to 18 months in French or American oak barrels) and unfined, unfiltered wines are the key to our winemaking techniques. Bottling follows, with an additional six to twelve months of aging before any wines are released for your enjoyment. Our estate vines yield the Chardonnay, Pinot Noir and Merlot, along with Estate Cabernet Franc, Syrah and the exclusive Valedictorian blend from the nearby Pichon Vineyard. Select grapes from other small Santa Cruz Mountains vineyards are also used.

We invite you to visit us and taste as well as experience our rich heritage and award winning wines. The winery is open for your tasting pleasure on Friday, Saturday and Sunday from 11 a.m. to 5 p.m. The Tasting Room, located on the site of the original Teacher’s Carriage House, is an intimate area dedicated to showcasing our premium wines. The outside veranda overlooks the Estate vines with spectacular views of the canyons and ridges of the Santa Cruz Mountains. Our Wine Sippers Club offers previews of new wines, as well as invitations to barrel tasting’s and “Back to School” wine tasting dinners. In addition, small private and corporate functions can be hosted during the warm weather months.

ABOUT THE SILICON VALLEY WINE AUCTION:
Join us for an evening of celebration, wine and philanthropy! Welcome to the  premier wine auction and grand tasting of the Silicon Valley benefiting the Silicon Valley Education Foundation (SVEF.) Produced in collaboration with the Santa Cruz Mountains Winegrowers Association, this new wine auction event will be held at Levi’s® Stadium, home of the San Francisco 49ers, on Saturday, June 20, 2015.  The multifaceted Silicon Valley Wine Auction kicks off with a Saturday grand food and wine tasting featuring over 50 vintners  and 150 wines from the Santa Cruz Mountains paired with epicurean delights as well as over 300 silent auction lots. The centerpiece of the Silicon Valley Wine Auction is the wine pairing dinner  featuring rare and exclusive wines from notable vintners of the Santa Cruz Mountains paired with a five course gastronomic experience. The wine auction dinner includes silent and live auctions hosted by the Gavel Girl, DawnMarie Kotsonis and emceed by CBS’s Foodie Chap, Liam Mayclem. Live entertainment to be provided by world-renowned artist Michael Israel whose work has been described as “Cirque du Soleil meets Picasso.” Paintings created at the dinner will be auctioned off and smaller works will be available during the silent auction at the Grand Tasting. This is a once in a lifetime opportunity to see Michael Israel at work. The menu for the Wine Pairing Dinner can be foundhere. All proceeds will benefit the programs of the Silicon Valley Education Foundation.

SILICON VALLEY EDUCATION FOUNDATION MISSION
The Silicon Valley Education Foundation was founded on the belief that a new kind of organization is needed – one with a different philosophy and approach to the challenges in legacy systems. A nonprofit resource and advocate for students and educators, SVEF is dedicated to putting all students on track for college and careers, focusing on the critical areas of science, technology, engineering, and math (STEM).

Grand Wine & Food Tasting – Saturday, June 20, 2 to 5 pm
Levi’s® Stadium Diginity Health Plaza, Gate C
Guests are invited to sip, sample and bid! This three hour event offers tastings from 50+ Vintners from the Santa Cruz Mountains pouring over 150 wines, an abundance of edible delights and silent auction featuring over 200 wine lots.  Ticket price is $150.

Wine Dinner and Live Auction – Saturday, June 20, 5:30 to 9:30 pm
Levi’s® Stadium United Club SAP Tower Gate B

The centerpiece of the Silicon Valley’s Wine Auction weekend is the charity auction, featuring a five course wine pairing dinner featuring with ten vintners from the Santa Cruz Mountains with both silent and live auctions hosted by the Gavel Girl.  Excitement builds in the stadium with lively bidding of over 12 live auction lots, featuring spectacular wines from the world’s most prestigious wine producers, rare vintages, large format bottles plus special vertical and horizontal collections. Live entertainment to be provided by world-renowned artist Michael Israel whose work has been described as “Cirque du Soleil meets Picasso.” Paintings created at the dinner will be auctioned off.

Other auction highlights include original art from acclaimed California artists, vacations packages and highly coveted international wine getaway packages. Rounding off the travel offerings are one and two night getaway trips to the West’s most romantic inns, resorts, and spas.  Coupled with the Wine & Food Tasting, the day can’t be beat…

WWW.BURRELLSCHOOL.COM
SCMWA.COM


GREG LILL - PRESIDENT, CEO & CO-FOUNDER OF DELILLE CELLARS

DeLille Cellars is a boutique artisan winery located in Woodinville, Washington. The winery was founded in 1992 by Charles and Greg Lill, Jay Soloff and celebrated winemaker Chris Upchurch. The mission at DeLille Cellars has always been to create a new Bordeaux blend using Washington State vineyards. From the beginning, the winery has looked towards the prestigious Red Mountain AVA as the foundation of its wines, using grapes from its own vineyards in combination with fruit from other top sites in the Yakima Valley.

In 1992, the winery pioneered its Chaleur Estate Rouge and D2, both blends of Cabernet Sauvignon, Merlot, and Cabernet Franc. The team at DeLille believed that blending Cabernet Sauvignon and Merlot in the traditional style would create wines in which each varietal would contribute its own attributes and would create classically structured wines in which the whole is greater than the sum of the parts, wines that showcase the purity of fruit that defines Washington State terroir, a “first growth” wine from some of the oldest vines in the state. This belief remains one of the winery’s guiding principles today.

In 1994, DeLille Cellars was fortunate to acquire the rights to Harrison Hill vineyard which had some of the oldest vines in the Washington. Now, with vines over 50 years old, Harrison Hill has become one of the most sought after Bordeaux blends in the state.

Observing the Bordeaux tradition of blending varietals together, in 1995 the team at DeLille chose to make a barrel fermented blend of Sauvignon Blanc and Semillon for our first white wine:  DeLille’s Chaleur Estate Blanc. We knew this would create a wine with more complexity, diverse aromas and classic structure than many White varietal wines and which would pair well with a wide variety of food.  From the first, we achieved nuances of white flowers, sweet grass, honey suckle, creamy crème brûlée, toasted almonds and more.  Over the years, Chaleur Estate Blanc has shown us all just how well a properly structured white wine can age.

DeLille Cellars is a portfolio company of Bacchus Capital Management, an investment firm providing strategic capital and making equity investments in United States wineries and wine businesses.

WWW.DELILLECELLARS.COM
WWW.BACCHUSWINEFUND.COM

06/01 HEATHER MURAN, SAN LUIS OBISPO WINE COUNTRY ASSOCIATION, HARVEST ON THE COAST, JOHN MACCREADY, SIERRA VISTA WINERY

HEATHER MURAN – EXECUTIVE DIRECTOR, SAN LUIS OBISPO WINE COUNTRY ASSOCIATION - HARVEST ON THE COAST NOVEMBER 6-8(TICKETS NOW ON SALE) 

25TH ANNIVERSARY CELEBRATION COLLABORATIVE WINEMAKER DINNER
FRIDAY, NOVEMBER 6TH
Details to be announced soon!

GRAND TASTING AND WINE AUCTION
SATURDAY, NOVEMBER 7th, 2015
VIP Early Entry: 11AM

GENERAL ADMISSION 12PM
AUCTION: 2PM

GO COASTAL PASSPORT
SUNDAY, NOVEMBER 8th

Free tasting in SLO Wine Country included with Saturday Grand Tasting ticket

A weekend on the coast with our winemakers!  That's what you will experience at our Harvest on the Coast Weekend, November 6-8th, 2015.  Your 2-for-1 Grand Tasting ticket for Saturday gets you into the main event and wine auction.  PLUS: enjoy free tasting at SLO Wine Country tasting rooms all day Sunday.

The outdoor Grand Tasting and Wine Auction will be hosted on Saturday, November 7th featuring wine tasting, artisan foods, and live music.  All food and wine is included in your ticket!  The auction features a broad selection of rare wines, culinary treats and SLO Wine Country destination experiences, with a full line-up of silent auction items.  We have VIP table seating available for groups of 8, so you can get a front row seat at the auction.  You'll also receive complimentary food and wine service throughout the live auction (limited seating available).

With your 2-for-1 grand tasting ticket, you have all day Sunday to "Go Coastal" and visit tasting rooms throughout SLO Wine Country for free!  There will be an array of events taking place all day SUnday with live music, food and wine specials at every location.  It's the perfect time to stock up your cellar for the holidays!  Event details will be listed in October 2015.

ABOUT SLO:
The wineries of SLO Wine Country boast an average distance of just five miles from the Pacific Ocean, resulting in prevailing marine conditions that are among the most pronounced of any wine region in California.

Collectively, these growing conditions forge a unifying wine quality that is native to SLO Wine Country: The reliable cooling effect of the nearby Pacific Ocean ensures a long growing season, enabling the grapes to achieve physiological ripeness and natural balance. Cool-climate varietals such as Chardonnay and Pinot Noir excel in the heart of SLO Wine Country, and even the warmest areas benefit from considerable marine influence.   The ocean proximity also exerts a moderating effect on the climate, minimizing temperature swings so that growing conditions are rarely hot or cold. The result is an extraordinarily steady growing season that fosters balanced ripening and consistent quality from vintage to vintage. The imprint of the ocean is also evident in SLO Wine Country's uncommonly complex soils, which are frequently riddled with ancient sea fossils. Soil variation enables the winegrower to mix and match varietals to specific soil profiles, or to add more "colors" to the palette of a single varietal, heightening overall quality and complexity.

WWW.SLOWINE.COM


JOHN MACCREADY - OWNER & WINEMAKER, SIERRA VISTA WINERY

FAMILY OWNED AND OPERATED the winery is on RED ROCK RIDGE, half a mile high in the Sierra Nevada Mountains thirty miles west of Lake Tahoe in the Sierra Foothills of California. A beautiful view of the mountains from our shaded picnic area sourounded by vineyards makes this a "must see spot of paradise" for visitors to this newest and fast growing wine region sometimes called the Gold Country. Our unfiltered "FIVE STAR" wines are a must for wine lovers. Open daily 10 to 5 except Thanksgiving, Christmas, New Years Day, and Easter. Call 1-800-WINE-916 or locally 530-622-7221 for information and directions or look at the map on the "MAP PAGE".

In 1972, John and Barbara MacCready bought their property on the Eastern Highlands of the Sierra Foothills of California and pioneered the rebirth of mountain viticulture in the re-emerging premium wine region of El Dorado County. At that time all the Sierra Foothills were classified as Zinfandel country so when we planted Cabernet Sauvignon we were bucking tradition as we have ever since. Luckily we planted the cab on a site which produces great Cabernet Sauvignon.

The winery farms twenty-eight  acres of mountain vineyards on challenging slopes from 2800 to 2900 feet elevation. Mountain vineyards are low yielding with intense flavors, outstanding character and provide thrilling tractor driving. Extensive studies John MacCready made in the eighties showed the climate at Sierra Vista to be very similar to that of the Northern Rhone Valley of France. This was the deciding factor in determining which grape varieties to plant in our vineyards. Rhone wines have developed into the perfect grape for the area and develop in time to emulate the better wines of Cote Rotie and Hermitage in the Northern Rhone.

The first crush was in 1977, with grapes purchased from local Vineyards. Only 1,200 cases of wine were made that year. Annual production has grown gradually to the current 5000 cases. Several different wines have been produced since the first crush: these include Cabernet Sauvignon, Zinfandel and Chardonnay, Viognier, Roussanne, Syrah, Grenache, Mourvedre and a Rhone Blend called Lynelle Reserve.

In 1979, Sierra Vista planted Syrah, whose lineage traces to Chapoutier's vineyards in the Northern Rhone appellation of Cote Rotie. Syrah wine was first produced in 1982 and is very competitive in taste and quality to wines from Cote Rotie and Hermitage. In 1990, John MacCready made a study comparing the northern Rhone Valley to El Dorado County. He found that much of the El Dorado appellation is very similar to the northern Rhone Valley in climate, rainfall and soil type. Because of this, Sierra Vista's emphasis in the future has been the development of Rhone varieties.  As discussed above in addition to Syrah we have introduced Grenache, Mourvedre, Cinsault, Viognier and Roussanne.  From these grapes we make varietals and Rhone style blends.

Sierra Vista Vineyards is located on the crown of a curving ridge at 2800 feet elevation. The vineyards cover four different terroirs or microclimates.

1. There is a western facing slope, just off our ridge top, with a 10% - 15% slope. The soil is basic loam with some sand and clay with a volcanic ash origin. It looks very much like the soil at Chateau Rayas in Chateauneuf-du Pape. This hillside at 2800ft (881 meters) and is our warmest slope where we have Grenache, Cinsault and Zinfandel planted.
2. The top of the ridge has a slightly south slope and is also at 881+/- meters. The soil is the same as that of the first terroir and the trees are similar to those at Hermitage and Cornas. We planted Cabernet Sauvignon here in 1974 and Syrah in 1979. The 1991 Syrah, for the first time, is showing some of the characteristics which make Hermitage a truly great wine. One wine writer compared our 1987 to a good Cote Rotie.
3. This microclimate-terroir is just off the ridge top with a slight north east slope of 10% to 15% grade where the soil is the same as that of 1. Here we have grafted Cabernet Sauvignon to Viognier.
4. This area has a  north slope of about 5% to 15% grade.   When we have snow it lasts here longer than any other part of the vineyard.   The vineyard is terraced volcanic loam on a bed of granite.    This is where we have our Chardonnay.

In the late '90s Sierra Vista was the first winery in the El Dorado AVA to install photo-voltaic solar panels at the winery.  A 14.4kw system was installed on the roof of the winery and reduced energy consumption from the grid by around 94% the first month it was fully operational.  We are proud to have done this before it became really politically correct.

Many years ago when we saw that erosion was taking place in the vineyard we started practicing sustainable agriculture by implementing methods to stop the erosion.  Since then we have developed methods in other areas of farming to allow us to be considered a sustainable agricultural operation.

About John MacCready: 

What are John's qualification as a winemaker?  He says "in 1982 when we wanted to expand the bank suggested that we get a consultant if we wanted a loan so I had as a consultant Dimitri Tchelistcheff - whose father, Andre, was the guru of the California wine industry.  Dimitri is great in his own right. And I learned a lot from the French consultant and author Emile Peynaud, his book that is.  Many people here consider our style as more French than American because I consider wine as a food and something that should accompany food.  It is generally has less alcohol than many California producers".

A native Californian and a graduate of the University of New Mexico, John was also  graduated from the University of Missouri in Columbia with a Ph.D. in Electrical Engineering. In 1972 while he was pursuing his engineering career, he decided to start a vineyard in El Dorado County and grow wine grapes as an investment. John and his wife, Barbara, also felt that El Dorado was an ideal place to raise their two daughters. Sierra Vista Vineyards turned into Sierra Vista Winery and Vineyards in 1977. While waiting for Sierra Vista Winery to grow big enough to support the family, John commuted to Sacramento where he was a professor at California State University, Sacramento. Now at Sierra Vista full time he wears many hats. Among them are winemaker, vineyard manager, tractor driver, delivery boy and fork lift operator and most important Marketer and saleman.

At Sierra Vista John has been a pioneer in the establishment of the Rhone vineyards In El Dorado County with the planting of Syrah in 1979 followed later by Grenache, Mourvedre, Cinsault and Viognier. His two trips to the Rhone valley has, together with his experience, have given him valuable insight into the value of Rhone style wines.

Since being in the wine industry John has been the president and vice president of the El Dorado Winery association and has been inducted into the Knights of the Vine. Is a past and founding president of the Rhone Rangers, an organization dedicated to educating the public about Rhone style wines.

John MacCready comments "Winemaking satisfies my inclination toward creativity and art while my engineering training enables adoption of the latest technology, if needed, to our operation." John also states that "our research has shown that Sierra Vista's Vineyards have similar growing conditions to the Rhone valley from Cote Rotie to Chateauneuf-du-Pape. With vineyards well suited to Rhone varietals, our goal is to create outstanding wines from our El Dorado appellation and establish Sierra Vista as a premium producer of Syrah, and Viognier in the tradition of those from the northern Rhone."

WWW.SIERRAVISTAWINERY.COM

05/25 GARY PISONI, PISONI VINEYARDS, MIKE SILACCI, OPUS ONE

GARY PISONI – PISONI VINEYARDS                                                  

A special place, Pisoni Vineyards expresses the land and climate of the Santa Lucia Highlands and the spirit of the Pisoni Family. The site is a source of exceptional Pinot Noir, Chardonnay and Syrah.

First planted by Gary Pisoni in 1982, Pisoni Vineyards consists of small vineyard blocks arranged on and around the ridges of the mountainous landscape. Ranging in size from one-half to seventeen acres, the vineyard blocks perch at an altitude of 1,300 feet in the granite-laced mountains of the coastal Santa Lucia Range.

Inspired by the Burgundy tradition of having several wineries source fruit from the same vineyard, Gary Pisoni has formed relationships with some of the most prestigious Pinot Noir producers in California. With agreements based on handshake alone, these wineries are guaranteed specific rows and blocks each year. They purchase grapes at a per-acre price rather than a per-ton price, which maintains the focus on quality and not yields.

In addition to supplying fruit to artisan producers of vineyard-designated wines, the Pisoni Family retains a portion of the vineyard for the production of Pisoni Estate wine.

THE PRACTICE
Vineyard management is meticulous. Under Mark Pisoni's leadership, a long-time permanent crew of 18 skilled individuals perform all the work by hand. Every decision implements sustainable farming practices and long-term considerations. This commitment, combined with the rocky soils and cold Monterey Bay weather, produce serious and compelling wines.

THE FAMILY
In 1952 Jane and Eddie Pisoni began farming vegetables in the fertile Salinas Valley. A celery-crop profit in 1979 provided the down payment for the Santa Lucia Highlands property that became Pisoni Vineyards. Their love for the land provided the place where their son Gary could realize his dreams. Gary developed a love of wine while attending college. He started collecting fine French and German wines, and he made his first wine in his garage in 1978 at the age of twenty-five. In 1982, Gary broke ground and planted the first vines at Pisoni Vineyards. He was up against many obstacles, including not having a water source at the time.

Mark Pisoni, the vineyard manager, completed a B.S. in Agricultural Economics at the University of California, Davis, and an M.S. in Farm Business Management at Cornell University. He oversees the meticulous care of both Pisoni Vineyards and Pisoni Farms.  Jeff Pisoni is the winemaker. He earned a B.S. in Enology at California State University, Fresno, and got hands-on experience at premium wineries before becoming the Pisoni Estate and Lucia winemaker in 2002.

THE WINE
The Pisoni Family produces one wine each year under the label bearing its name: Pisoni Estate Pinot Noir. Although actual quantities vary with fruit yields, typical production is a mere 500 cases annually. Often noted for their deep color and intensity, wines from Pisoni Vineyards offer complex flavors and layers of undulating texture. The rocky mountain soil and the long, cool growing season provide the fundamental character of the wine, and the tannin and acid structure contribute to the age-worthiness.

LUCIA
Lucia vineyard designated Santa Lucia Highlands AVA wines. Lucia is the sister label of the Pisoni Estate wines. Whereas Pisoni Estate is committed to a single expression of the Pisoni Vineyards, Lucia represents the collection of vineyards that the Pisoni Family farms: Pisoni Vineyards, Soberanes Vineyard and Garys' Vineyard (the latter two farmed in partnership with Gary Franscioni).

The wines of Lucia are vineyard designated Pinot Noir, Chardonnay and Syrah from these vineyards and eponymous Santa Lucia Highlands AVA cuvées with varying percentages of each vineyard blended together. Lucia wines are made alongside the Pisoni Estate wines using the same exacting standards for quality. They are sold via mailing list and high-end restaurants and retailers. If you are on the mailing list for Pisoni Estate wines, you will automatically have the opportunity to purchase the Lucia offerings.

WWW.PISONIVINEYARDS.COM

MICHAEL SILACCI – WINEMAKER, OPUS ONE

THE STORY
Château Mouton Rothschild winemaker Lucien Sionneau and Robert Mondavi’s son Timothy made the partnership’s first vintage at the Robert Mondavi Winery in 1979. The following year the partners officially announced their joint venture.

In 1981 a single case of the joint venture wine sold for $24,000 at the first Napa Valley Wine Auction – the highest price ever paid for a California wine. In 1982 Robert Mondavi and Baron Philippe de Rothschild began label design. The partners agreed to choose a name of Latin origin for the joint venture, allowing for easy recognition in both English and French. Baron Philippe announced his choice, “Opus,” a musical expression denoting the first masterwork of a composer. Two days later he proposed an additional word: “Opus One”.

The 1979 and 1980 vintages were simultaneously unveiled in 1984 as Opus One’s first release. Opus One then became known as America’s first ultra-premium wine, establishing a category of wine priced by the bottle at $50 and above.

Following Lucien Sionneau’s retirement in 1985, Patrick Léon joined Château Mouton Rothschild as winemaker and Timothy Mondavi as co-winemaker of Opus One.

Three years later, Baron Philippe de Rothschild died in France at the age of 85; and Baroness Philippine de Rothschild took the reins of the family wine business. This same year Opus One exported a share of its 1985 vintage – and became the first ultra-premium California wine to be sold in France, the United Kingdom, Germany and Switzerland. International demand for the wine continued, and in 1999 Opus One celebrated its 20th anniversary by holding vertical tastings and gala dinners in Oakville, New York, Paris and London. In 2001 the release of its 20th vintage – the 1998 – was met with gala events in Tokyo and Hong Kong.

The winery’s board of directors appointed David Pearson CEO in 2004, the first person singly responsible for Opus One. Michael Silacci was thereafter named winemaker, the first to assume full responsibility for viticulture and winemaking.

Constellation Brands, Inc. purchased Robert Mondavi Corporation and assumed 50% ownership of Opus One in 2005. Baroness Philippine de Rothschild and then Constellation Brands President and COO Robert Sands announced the Opus One Accord between Baron Philippe de Rothschild, S.A. and Constellation Brands, Inc. Opus One assumed operating independence in three key areas: vineyard management, domestic and international sales, and administration.

THE FOUNDERS
Of the great European wine families, the Rothschilds are perhaps the best known. And Baron Philippe de Rothschild is perhaps the best known of this great family. At the age of 20, Baron Philippe took on the management of Château Mouton Rothschild from his father Baron Henri. Philippe’s vision changed the world of wine: he invented Château bottling, commissioned great artists to illustrate his wine labels – and, in partnership with Robert Mondavi in 1979, created Opus One.

In the 1980s, after her father’s death, Baroness Philippine de Rothschild left a stage career that included the Comédie Française and the Renault-Barrault Theatre Company, bringing her own exquisite style and creativity to the design, construction, and operation of Opus One.

Among great New World wine pioneers, Robert Mondavi is an international icon. Bringing a passion for excellence to everything he did, Robert Mondavi led a renaissance in California fine wine for over six decades. Among other accomplishments, he introduced temperature-controlled fermentation, French oak barrel aging, and high-density viticulture to a fledgling American wine industry. But life was not only wine for Robert Mondavi: he broadened the American cultural palate by marrying fine wine to food, music, and the arts. One of few Americans to have received the French medal of the Legion of Honor, Robert Mondavi showed extraordinary vision as co-founder of Opus One.

WINEMAKING
Winemaking at Opus One resolves to a single goal: to produce an extraordinary wine. No compromises are made. Guided by the vision of our founders, our winemaker Michael Silacci combines intuition and technical acumen with the dual perspective of viticulturist and winemaker.

Every cluster of Opus One grapes is hand-harvested, and just as much care is taken when transporting them from the vineyard to the winery. The integrity of the grapes is assured by placing the clusters in small picking boxes that hold no more than thirty-five pounds (sixteen kilograms).

The grapes are hand-sorted: any leaves or imperfect grapes are discarded. Only gravity is used to move the berries from the destemmer into the stainless steel fermenting tanks below. Stainless steel is the perfect material – it provides a cool and gentle beginning to the fermentation process.

Because Opus One makes only one wine, each tank can be dedicated to a single lot of grapes; each tank is used only once during harvest, so fermentation and maceration need never be rushed. The long, warm maceration in temperature-controlled tanks draws out myriad rich flavors and colors from the skins, seeds, and pulp. The tanks are raised so the free-run wine can flow into new French oak barrels; the remaining skins tumble easily into basket presses.
In another gentle, unhurried step, the skins, seeds, and pulp are pressed. Like the free-run wine, the pressed wine is put into barrels to be aged. To provide backbone to the wine, a portion of the press is often added to the final blend.

Once the wine is safely in barrel, the topping, racking, and fining processes begin. During the first year, Michael continually tastes from each French oak barrel, evaluating the effect of the wood on the wine.

Fining, which occurs after the final racking in tank, also illustrates the hand-crafted nature of Opus One. Carefully added in more turbid vintages, fresh egg whites attract the very small particles that would otherwise remain in suspension. Fining clarifies and polishes the wine. After about a year and a half in barrel, the wine is bottled. Opus One receives an additional year and a half of bottle age before the wine is released— some three years after harvest.

WWW.OPUSONEWINERY.COM 

05/18 JOHN MONNICH, SILKWOOD WINES, LINDA SANPEI, THE CHARDONNAY SYMPOSIUM

JOHN MONNICH – OWNER/WINEMAKER, SILKWOOD WINES

Silkwood Wines, in Modesto, California, produces World Class fine wines from Syrah, Petite Sirah, Chardonnay, Alicante Bouschet, and Cabernet Sauvignon grapes.  All bottles feature a unique velvet label that represents the smooth and rich profile of the wines.

OUR HISTORY
Silkwood Wines began life in 1979 with a Chardonnay produced at Spring Mountain Winery in St. Helena.  This Chardonnay won great reviews and was served frequently in the Reagan White House. President Reagan, Ed Meiss, Michael Dever and George Bush also served it and transported it aboard Air Force One to French, Canadian, and Mexico Summits.  My grandfather produced Alicante Bouschet until phyloxera wiped out the vines.  He planted rice, which controlled the pest and made eight barrels a year from a few vines of AB and Muscat.  My family continues to produce rice in Northern California.

We lost our winemaker in 1982 and the “prominent” replacement did not compare.  Ultimately, we closed down the company.  Along the way, we farmed 540 acres in Modesto for the Jesuits of Novitiate Winery in Los Gatos, plus perennial crops of our own.

We restarted Silkwood in 1988 with small lots of Petite Sirah.  This production continued at St. Helena in Rombauers Winery for a number of years until a catastrophic fire wiped out our complete inventory including the ’98 Petite Sirah bottled the previous day.  Our 99’ Petite Sirah was awarded the Best Wine from the Napa Valley in 2002 by the California State Fair.  We restarted Silkwood for the third time with a business partner in the Modesto area.  We encouraged him to plant Petite Sirah, Syrah, and Cabernet.  Current production is approximately 10,000 cases per year.  We ship to 21 states, Japan, and Hong Kong.

OUR WINEMAKING
The Central Valley micro climate is outstanding, allowing time for the grapes to mature naturally without concern for rain, unlike coastal growers. We custom crush our grapes in Lodi after harvesting vineyards on Toulumne and Dry Creek area.

We take time to produce and age our wines and allow for maximum "hang time" needed by seeds and stems to mature from green to a nice toasty brown, ensuring optimum flavors and firm, smooth tannins.  All these factors contribute to the outstanding final product.

Our grapes have consistently received numerous double gold and gold medals including Best in California for our Petite Sirah and two 98 points/Best in Region for our 04’ Syrah.   Japan Airlines recognized our Syrah, and we were the only US red wine to fly JAL First Class for 5 years!
The wine consultant to the White House said to me, “John - I have only one thing to say:  Your wines are mature, your wines are mature, your wines are mature.”  Our wines are made with attention, care, and passion.  Again, we take the time required to naturally produce fine wine.  If we didn't, maybe we couldn’t sell it, and we'd have to drink it all ourselves!

71% of all California grapes are grown in the Central Valley, and as a board member of the San Joaquin Valley Wine Grape Growers Association, we fully recognize and support our area as one of the finest grape producing areas in the world proven by the fact that a number of valley wineries are recognized for their World Class Wine status as is Silkwood Wines.

As the Past-President of PS I Love You (a Petite Sirah advocacy group), I am pleased to report we received 94 and 96 point scores in competition with our Petite Sirah from our peers. Silkwood Wines is an enthusiastic supporter of the Petite Sirah varietal. We hope you enjoy Silkwood as much as Judie and I do!

SILKWOODWINES.COM


LINDA SANPEI - THE DIRECTOR, THE CHARDONNAY SYMPOSIUM

MAY 28–30, 2015
The Chardonnay Symposium brings top Chardonnay producers from around the world to the classic Californian beach towns of Pismo Beach and Avila Beach for an in-depth exploration of the world’s favorite grape and its impact on viticulture, tastemakers and the market. Our 2015 event line-up will include 2 grand wine tastings, educational seminars & panel sessions, winemaker dinners and plenty of opportunities to talk Chardonnay with industry leaders, tastemakers and fellow enthusiasts. In conjunction with The Symposium, many Central Coast wineries and businesses will offer special promotions and events to complete the experience.

Unlike a typical food and wine festival, The Chardonnay Symposium’s primary purpose is to educate and inform top industry professionals, as well as devoted consumers, about current events and trends in Chardonnay production and culture around the world. But when the discussion ends, there’s plenty of time for exploring nearby Central Coast wineries as well as the hosting seaside resort towns of Pismo Beach and Avila Beach that offer downtown winetasting rooms, pristine beaches, surfing and kayaking, hiking and biking trails, farm-to-table and seaport-inspired cuisine, boutique shopping, and more.

THECHARDONNAYSYMPOSIUM.COM

05/11 CRAIG HASEROT, SOJOURN CELLARS, MICHAEL JORDAN, LA INTERNATIONAL WINE COMPETITION

CRAIG HASEROT – CO-FOUNDER & PROPRIETOR, SOJOURN CELLARS

Based in the town of Sonoma, Sojourn Cellars is a highly acclaimed winery specializing in the production of artisan Pinot noir, Chardonnay, and Cabernet Sauvignon wines.

We source fruit from celebrated vineyards in both Sonoma and Napa Counties, and we help direct farming operations to assure that our grapes are produced using world-class growing techniques. We consistently produce remarkable wines with a hands-off natural winemaking style that showcases the character and personality of the individual vineyards.

Sojourn feels passionate about creating high-quality wines and always being accessible to the people who buy and enjoy our wines. Sojourn offers seated tastings in a casual, yet sophisticated environment and prides itself on always putting the customer first.

WINEMAKING
Above all, Sojourn undertakes to express vineyard and vintage in the bottle. We source fruit from properties that we believe have the capacity to produce wines of distinction, thanks in large part to unique and specific combinations of soil, climate, and exposure.

Farmed by Pinot noir, Chardonnay, and Cabernet Sauvignon growers who share our commitment to low crop yields and high quality, our fruit is sorted extensively in the field throughout the growing season as well as in the winery post-Harvest to ensure that only the most sound, perfectly ripe fruit makes its way into our fermentation tanks.

In the cellar, we are zealous proponents of minimalist winemaking. All Sojourn wines are fermented and barrel-aged in small lots and attended to when necessary by hand from the vineyard to the bottle to best manage tannins and mouthfeel and to preserve the maximum amount of personality and soul.

ABOUT CRAIG:
Craig Haserot is co-founder and proprietor of Sojourn Cellars. He oversees sales, marketing, and operations, and he also plays important roles in the finance and winemaking functions of the winery. And while he enjoys his work in all of these different facets of the winery, his favorite part of his job is spending time with customers at release parties, wine events, and Tasting Salon gatherings.
During his nearly ten years in the wine business, Craig has immersed himself in all the aspects of the winery business. On the winemaking front, he has served as unofficial assistant winemaker, planted our estate vineyard (Home Ranch Vineyard), and managed grower relationships at a total of 14 vineyards in 2009. Craig’s main responsibility, however, has been to lead Sojourn’s sales and operations, and his success in these areas has enabled Sojourn’s production to grow to 5000 cases.
After growing up in San Marino, California, Craig attended Humboldt State University and graduated with a degree in Business Administration. He began his 16-year sales and sales management career in computer software with Ashton-Tate and left it in 2001 after working at Micromuse. Sojourn produced its first Cabernet Sauvignon in 2001 and Craig planted the Home Ranch Vineyard in 2002. Craig lives in Sonoma with his wife Ellen and their two daughters, Natalie and Julia.

www.sojourncellars.com


MICHAEL JORDAN - LA INTERNATIONAL WINE COMPETITION      

Los Angeles International Wine Competition Celebrates 76 Years! Setting the Gold Standard
2015 COMPETITION DATES: MAY 13-14, 2015

For 76 years, the Los Angeles International Wine Competition has showcased the finest domestic and international vintages through a wine-tasting event that is widely considered to be one of the most prestigious in the United States. An esteemed panel of judges use a blind-tasting method, maintaining the highest standards of integrity and professionalism that has remained the competition’s foundation for 76 years.

Additionally, the competition is the platform for an extensive wine education program available to the nearly 1.4 million visitors at the annual Los AngelesCounty Fair. The Fair’s wine education center features consumer-driven classes, tastings and displays of the award-winning wines. With the Los Angeles International Wine Competition committed to educating the public about wine, the Fair’s wine education program features industry experts with extensive knowledge about wine growing and selection, wine tasting as well as wine and food pairings.

ABOUT MICHAEL:
Veteran Restaurateur and “Sommelier for the People” Michael Jordan is Director of Global Key Accounts for Jackson Family Fine Wines. Previously Jordan served three years as vice president of food & beverage for Anaheim’s award winning restaurant and live music venue, THE RANCH Restaurant & Saloon (Zagat 28-29-28). Prior to opening THE RANCH, Jordan was president of The Beachcomber Restaurant Group. Before that he served as global manager of wine sales & standards and wine education for Walt Disney Parks and Resorts® Worldwide - and also nine years as general manager of the world famous Napa Rose restaurant at Disneyland Resort® in Anaheim. In his career Jordan has been involved with the opening of seventeen restaurants including Pinot Provence in Costa Mesa and was general manager/sommelier of Pavilion at Four Seasons Hotel Newport Beach when it received AAA’s Five Diamond Award.

Jordan holds a Master Sommelier diploma from the Court of Master Sommeliers as well as a Certified Wine Educator diploma from the Society of Wine Educators and is one of only 15 people in the world to hold both these diplomas. Jordan has taught comprehensive wine and beverage courses to well over a thousand students. Jordan also hosts a weekly radio show, What’s Cookin’ with Wine on CRN Digital Talk Radio and many AM radio markets across the country since 2002.

“Michael Jordan is one of just 15 people in the world awarded both Master Sommelier and CWE (Certified Wine Educator) Diplomas. Michael now works for Jackson Family Wines crisscrossing the world as the Director of Global Key Accounts.”