The wine brokerage firm Ciatti reports that Sonoma County’s pinot noir was the most variety affected by the 2020 fires.
As reported in Wine Business, the pinot harvest was about 36 percent less than that of 2019 and about half of what was harvest in 2018.
Merlot and zinfandel crops will be cut in half as well, but there aren’t as many of these grapes picked.
If you like your French wines, you may want to stock up soon.
New tariffs initiated on January 12 will be increasing prices if producers decide to pass along the tariff increases. Although some absorbed earlier 25 percent increases, it’s not likely they will hold their prices this time around. The previous tariffs applied only to wines under 14 percent alcohol from France, Spain and Germany. The new rounds will apply to those with more than 14 percent alcohol, but oddly Spain is spared from the new round.
Maybe this is a good time to buy Rioja.
I always look forward to who is chosen as the San Francisco Chronicle’s Winemaker of the Year. Its writers, including columnist Ester Mobley, gave a lot of thought to the people who influenced the wine industry or who cut new paths in an industry often enveloped in tradition.
Recently, for instance, I had the opportunity to interview Bibiana Gonzalez Rave, an innovative and new winemaker who was knighted as the newspaper’s Winemaker of the Year in 2015. Her handcrafted Cattleya wines are extraordinary. But her award gave her gravitas that no publicity could equal. It’s an award that for the chosen will remain a highlight on their resumes.
Alas, the newspaper elected not to name a winemaker of the year for 2020, perhaps the worst year for American wine. The reasons are compelling: the COVID-19 pandemic that closed tasting rooms, the wildfires that closed production for many wineries, a sexual harassment controversy at the Court of Master Sommeliers, and other roadblocks to a successful year. I get it.
Instead, the newspaper featured a dozen wines that writers thought better represented the successes of the year. It’s a rather novel twist to featuring a person.
Let’s hope for a better 2021.
In 1855 Napoleon Bonaparte asked that the Medoc classify its wines, perhaps so that he could determine which to buy. Only four chateaux — Lafite Rothschild, Margaux, Haut Brion and Latour — were judged to be worthy of the coveted first-growth classification. The grouping has remained largely intact — Mouton Rothschild was added in 1976 after intensive lobbying.
No other wine region has classified its wines like this, preferring instead to divide them according to time in cask (Spain), by vineyard (U.S.), by crus, price or by the vague term “reserve.” Even a president like Donald Trump couldn’t follow in Bonaparte’s footsteps and order it to be done in, say, California. However, I’ve often mused about which properties in Napa Valley would make the first-growth cut.
If history influenced the decision, I’d have to consider Chateau Montela, Louis Martini, Beringer, Caymus, Beaulieu, Heitz Cellars, Chappellet, Dominus, Opus One, Joseph Phelps, Mondavi. If I pulled in producers with less history, I would consider Screaming Eagle, Spottswoode, Sullivan, Cliff Lede, Gamble and Ladera.
The reserve cabernet sauvignons of these producers sell for more than $100 a bottle — in some cases more than $3,000. Not many people — even collectors — will pay that much for California cabernet sauvignon, especially when they can buy a second-growth Margaux for less.
What happened?
Many winemakers tell me there is more labor involved in farming mountain fruit that is often the source for the best cabernets. But, more likely, they will charge whatever the market bears. They make little of their best wines, sell it to their club members and develop a waiting list to drive the fear of being left out.
Most of them resist comparing their wines to those of Bordeaux and I get that because the soil, winemaking and blend is often different. But consumers will compare the two regions. And, winemakers insist that however unique their Napa wine, it is every bit as good as Bordeaux.
Chateau Ste Michelle is offering a terrific online wine education program from your computer, smart phone or tablet. Called “The Wine Companion,” the guide has three chapters that covers basic information about how wine is made and how to enjoy it.
From what I saw, it’s basic but fundamental for anyone in the hospitality business or anyone who just wants a foundation in understanding wine. A quiz at the end gives you a chance to privately test your knowledge.
Here’s the link:
https://www.smwewinecompanion.com/
The other day I was sampling the Las Moradas de San Martin Senda, a wine I had never tasted before. I thought it was a $40-50 wine — but when I looked it up, it cost $13. I am not accustomed to buying cases of wine on line, but I did this time. Even with shipping costs, it represented one of the best bargains I’ve found on the market in recent months.
Las Moradas is on the Madrid side of the Gredos range of hills in Spain — relatively obscure in my book. The producer is focused on old vine garnacha. The Senda was loaded with fresh plum and dark berry flavors, but it was the depth, body and texture that was most impressive. This is a wine you could lay down for several years.
In fact, I tasted the producer’s 2013 Initio garnacha and it was showing marvelously.
As the ash settles on California vineyards, producers are starting to make difficult business decisions — and many of them are saying they won’t be producing wines in 2020.
More than 7 million acres have been destroyed by wildfires in the U.S. — 3.7 million are in wine country. And, there is a lot of fire season ahead.
Napa and Sonoma counties were particularly hard hit. But damage from smoke taint depends on wind direction, slope orientation, distance to the fire and more. Labs are backed up in analyzing the amount of smoke taint in the grapes, but many producers already are rejecting purchased grapes.
Among the producers who have decided against a harvest this year: St. Supery, Somerston and Priest Ranch, Lamborn, Pfendler, and several others not as recognized. The financial loss is huge unless they can turn the damaged grapes into bulk wine. Some have even considered making grappa, which actually tastes good with a little smoke.
Just before the fires, I sat in on a virtual wine tasting with Emma Swain, CEO of St. Supery. Like others, they were improvising to survive the pandemic, but the fires stopped whatever momentum they were making. I reviewed their semillon and now hear they won’t be making any in 2020. What a shame. But Swain made the right decision — St. Supery’s reputation could be damaged for years if flawed wine hit the market.
Consumers will have to be careful when they buy wines from the 2020 vintage. Why most reputable producers will suffer the loss and not make wine, others will and hope that consumers won’t pick up the ash tray flavors or care.
Three years ago I used a breathalyzer to determine if it was safe to drive home after sharing a bottle of wine for a dinner out. The post remains the most popular on my web site to this date, which indicates that people continue to seek the same information.
And the answer is still the same: it depends….
First, how well you metabolize alcohol depends on your size and amount of fat. Everyone is different and you need to determine your alcohol tolerance. Using a breathalyzer helps, but even that is no guarantee it is as calibrated as the unit used by the police.
My experiment showed that I had a .44 blood alcohol content — well under my home state’s chargeable limits — after consuming slightly more than a half bottle of wine over a hearty dinner. I took the test about 30 minutes after my last sip.
Second, every state has a variety of charges: drive while intoxicated, driving under the influence and impaired. Some even have zero tolerance, so any alcohol found in the blood will result in a charge. In most of these cases, the police have pulled you over for another reason (accident, missing tail light, rolling through a stop sign, etc.).
I’m not condoning driving and drinking. But neither am I supporting temperance. You can have wine with dinner if you know when to stop drinking.
There has been a shift between wine sales in restaurants, called “on premise,” and wine sales in retail stores. According to Nielsen, off-premise sales have increased nearly 20 percent during the summer months of the COVID-19 pandemic. Surprisingly sparkling wine led the increase with a 29 percent uptick. Consumers didn’t have anything to celebrate — they must have wanted to just pretend.
I suppose most wine drinkers, like me, looked for a dining experience if they were going to be stuck in their homes. Wine complements a dinner and at least makes you feel better about a troubling world we live in.
According to Nielsen’s figures, sauvignon blanc sales were up nearly 27 percent. Pinot noir, rose and cabernet sauvignon followed in that order.
UC Davis professors and winery representatives are theorizing that California’s style of wine may give grapes some protection against smoke taint. In a virtual program called “Office Hours,” Anita Oberholster said that “high-alcohol, low pH red wines with residual sugar” are best position to cover up the compounds of smoke taint. That’s generally the definition of California’s red wines.
Participants also concluded that it’s still possible to make a good red wine as long as there is little skin contact. That suggests we’ll see a lot of rose and light-colored pinot noir — even white pinot noir as I suggested earlier.
Two other conclusions the participants reached, according to Wine Business Monthly:
— Those who delayed picking their cabernet sauvignon grapes may benefit. Green grapes could enhance the taint; ripe fruit suppresses it.
— Hand-harvested chardonnay grapes will fare better than machine harvesting, which breaks open the skin and starts fermentation on the way to the winery. Generally, cheaper chardonnays are machine harvested.
— Oregon wines could have a harder time because of its dependence on pinot noir. Syrah, too, will be more susceptible to smoke taint.
Vigernons in France are rejoicing in the expectation of a bountiful crop of grapes this year.
Despite a foreboding early start of the harvest (Aug. 10 in Burgundy), growers report more than a 6% increase in production. The quality of the grapes look good too.
While this sounds like positive news in a weird year, the fact is that French winemakers are having a difficult time selling what wine they make. U.S. tariffs and the COVID-19 virus combined to stifle sales to a worldwide market. Sales were so bad that many producers turned unsold stock into hand sanitizer.
This year many producers are saying they will limit production to keep prices elevated and to avoid bulk inventory.
For consumers, don’t expect any price breaks despite the over-abundance of French wine. Tariffs will inflate the cost.
There isn’t a lot of specific information coming from California about vineyard damage from the extensive wild fires. From the reports I’ve seen in West Coast newspapers, Monterey County and Santa Lucia Highlands are harder hit than Sonoma and Napa valleys.
But the fire damage to the vineyards pales in comparison to the smoke damage to the grapes. Vineyards are a natural fire break because they just don’t burn like dry brush and undergrowth. At worse, a couple of rows on the fringes may burn but they’ll come back the following year. The damage is from smoke taint which clings to the grapes and eventually marries with the sugar. Smoke taint can’t be artificially removed and unfortunately it may not manifest itself until fermentation.
Grape growers are sending their grapes to labs for testing, but labs are warning that the backlog is causing 30-day delays. That leaves winemakers in a quandary: do they proceed or just drop fruit?
Wine grapes are less susceptible than red because they don’t stay with the crush for long. Red grapes, however, sit on the juice for many days, thus allowing the taint to permeate the juice. Worse, pinot noir skins are thin and sensitive. Areas like Santa Lucia Highlands, Russian River Valley, and Monterey will see a huge loss in its pinot noir crop.
The impact of the fires is simply too early to tell.
People have been spending their days confined to quarters to expand their education or pick up a new hobby. Wine has been a popular topic.
In a survey commission by Corvin and performed by OnePoll, 66 percent of those who responded to the survey said the quarantine helped them to mature their palates. They have been experimenting more with adding wine to their recipes (39 percent) and to learn more about wine in general (37 percent).
They have defined what they like and don’t like about wine and have even changed their favorite wine to rose instead of pinot grigio, according to popular choices in the survey.
About a four of the respondents said they have set up in-home, comparative tastings, attended virtual classes or virtual happy hours.
All of this renewed interest has favored online wine sales. If people are going to stay at home, they are going to enjoy the confinement with good food and good wine.
I’ll toast to that.
Cameron Hughes has been a negociant since 2001, gathering unwanted wines from top California producers and selling them for a fraction of the cost under his own label. With the promise he won’t reveal the name of the producer, he has tapped into a secondary market fueled by a growing excess of bulk wine.
Hughes sold the Cameron Hughes label to Vintage Wine, but now he has a new venture: sell wine en premeur. Modeled after the advance sales program in Bordeaux, Hughes agrees to accept a tranche of wine from Producer A. He tells his customer base — now numbering 10,000 — about his agreement in an email. The customer agrees to buy at least a case of the wine. Once the tranche is sold, he releases the wine to the customer. Sometimes it has been bottled just days ago. Wines that sells under his de Negoce label for $10 are sold by Producer A for $40 or even $90.
Normally, we wouldn’t fall for such a scheme because we’d be gambling our money on trust. How do we know he’s getting the wine, say, from Chateau Montelena and not Menage e Trois? However, we tasted several of these wine with Hughes himself on Zoom and were stunned by their quality. No question, these wines are coming from quality producers. An $18 de Negoce cabernet sauvignon from Diamond Mountain was extraordinary — we wish we could buy a case but it was already sold out. Hughes said the producer is selling the same bottle for $100.
A very good $15 sauvignon blanc was sourced from Stagecoach Vineyard. Another cabernet sauvignon from Dry Creek sold for a ridiculous $10.
Those who pride themselves in top-drawer wines from a particular vineyard may not be as satisified sharing a wine under the obscure de Negoce label. It may be like sporting a knock-off Rolex watch. But if looks don’t bother you, this is worth the gamble. You can even reduce the risk by splitting cases with friends and family.
Cameron Diaz has joined the Hollywood crowd in launching her own branded wine label. The star of “Bad Teacher” has partnered with entrepreneur Katherine Power to market Avaline, a project that has been two years in development.
She said in a press release, “ We realized that we knew the contents of everything that went onto and into our bodies--why not wine? "
She said they would brace “clean wines,” or what I presume are organic wines.
The 'Bad Teacher' star - who has five-month-old daughter Raddix with her husband Benji Madden - says Avaline is collection of "clean wines", which are "full of natural goodness".
The collection so far includes a white and a rose that will sell for $24 a bottle. They will be sold at Whole Foods and eventually at Safeway and Target.
After reopening for a short time, Napa and Sonoma county tasting rooms again will close starting July 9.
A spike in COVID cases triggered an automatic closing set by the state. It includes dine-in restaurants, bars, theaters, brew pubs, museums and more.
Napa County reported 60 new cases, bringing the total to 436. Only 4 people have died, but the number of cases is the highest for one day. Most of the new outbreak occurred on a farm.
Sonoma County’s cases are alarming as well, but not enough to trigger closings. It experienced 92 new cases last Friday; its highest day total was 50 before then. Its total cases are now 1,359 since March. Although Sonoma’s cases are higher, it is the proportion to case rate that triggers the closings. If it has two more days above the 100 per 100,00 case rate, it will have to return to the same prohibitions now forced on Napa County.
I’ve had a number of wines in my life that have been tainted by a poor cork. I always pity the winemaker who has been a great effort to create a pristine wine only to have it ruined by a leaching cork. Although these occasions have decreased over time, it happened to me as late as a week ago.
Cork comes from the bark of a cork tree grown mostly in Portugal. A cork tree survives for more than 100 years and re-grows the bark that has been stripped for bottle corks. But, a tree can’t be cultivated for nearly 10 years and re-grown cork can’t be harvested for nearly the same time.
A chemical development called TCA for short happens when airborne fungi come in contact with chlorophenol compounds found in pesticides and preservatives used to sterilize corks. Corks are no longer bleached with chlorine, so the incidence has decreased as cork manufacturers have analyzed TCA’s cause.
Now, Cork Supply, a Portuguese cork manufacturer, has developed at TCA extraction technology that it says can eliminate the risk of cork taint 99.85 percent of the time. Called PureCork, the process uses steam distillation.
All good news.
There is a move afoot to force winemakers to identify the contents of their wine on bottle labels. I initially had negative thoughts about this because of the confusion surrounding sulfites, a natural ingredient of wine that unfortunately threatens severe asthmatics. Most people are unaffected by sulfites, yet they assume their headaches are caused by them.
But now I’m in favor of expanding what must be put on labels. I’d rather know what’s in the wine that be told it has “bold flavors reminiscent of a hibiscus garden.” Wouldn’t you?
We would like to think that wine is a natural product created by producers who nurture the grapes with painsaking care. While that’s true, a lot goes on after the grapes are crushed that consumers don’t know about. A winemaker can add water to reduce alcohol levels, alter harsh malo acid levels, use animal products to clarify the wine, and add powdered tannins and oak chips.
Wineries that use herbicides, pesticides, and commercial fertilizer will leave behind such things as ferrocyanide, ammonium phosphate, copper sulfate. They are not dangerous, according to USDA, but you should be the judge of that.
But the one that irks me the most is Mega Purple, a grape concentrate made from the teinurieur grape Rubired. Constellation makes and sells it. No winemaker I have met has ever admitted to using it, but most do, according to the reports I’ve read.
Mega Purple adds a rich color to the wine and some sugar to round off the edges. Used in small amounts, you probably won’t be able to identify it. But producers of cheap wines, especially those sold in bulk containers, are using massive doses. Again, no one says it’s harmful, but don’t you want to know what the winemaker is doing to manipulate the color and flavors of what you’re drinking?
Mega Purple is an inexpensive short cut to making wine better. The winemaker could blend petite sirah or malbec to get more color; he could cut fermentation short to make it sweet.
Constellation makes Robert Mondavi, Meomi and The Prisoner among other popular wines. I have always suspected that Meomi in particular has lots of Mega Purple. It’s dark and sweet, although Meomi’s popularity indicates consumers really don’t mind.
What’s good for food labels should be good for wine labels.
I had my concerns when I decided to hold a bottle of 2007 Louis Latour Corton-Charlemagne. I remember it wasn’t cheap — its a grand cru — and every year I pulled it from the rack only to put it back. But we were having a nice red snapper and I decided to open it. Could a 13-year-old chardonnay still be good?
It was. OMG, I wish I had a few more. Golden in color, luxurious and viscous texture, tropical fruit flavors and a heavy dollop of coconut. I cherished every sip and thought about it for hours after the last drop was consumed.
Not all chardonnays can stand the test of time. I’ve tasted 5-year-old California chardonnays that had oxidized or fell apart. But a grand cru from Burgundy can last decades. It’s what makes French Burgundy so collectible and it’s why no other chardonnay region can compare.
Today this wine costs close to $200 a bottle, which is well above what I’m willing to spend on wine. It’s worth it — but alas unaffordable.
I once had a calendar populated with doctors appointments and social gathering. Now, it’s Zoom meetings. I offered a three-part education series on wines in exchange for a donation to a food bank. Together we raised more than $800. But, other than that, the calendar is loaded with Zoom meeting with several winemakers, among them Chris Benziger of Benziger Family wines, Kathy Inman of Inman wines, Maggie Kruse of Jordan Winery.
I could easily double the virtual meetings, but Zoom takes its toll when you add dinners with friends, gatherings with family and endless emergency meetings with non-profit groups whose boards I sit on. Still, the COVID-19 crisis has pushed the wine writing world into a new future that isn’t bad.
I get to the West Coast wine regions about once every three or four years. I’m due to return this year, but may have to put it off. In the course of writing my weekly wine column, I’m often interviewing winemakers on the phone. So, why not bring the experience to our homes and save the travel? Tasting a wine together doesn’t have to be in person. I think winemakers should do continue to host these meetings.
Benziger gave me a virtual tour of the vineyards — he spared me the tour of his stainless steel fermentors. Although it’s not the same as actually standing in the vineyards and feeling the influence of weather, it’s not a bad alternative. Kruse had three other wine journalists in the program — talk about making our visits more efficient!
Not only are wine writers involved, but many of the winemakers have done their programs for members of their wine clubs and often anyone who buys the wine in advance of the virtual tastings. Driving direct-to-consumer wine sales is helped with an invitation to meet with the winemaker, even if it’s a virtual meeting.
These ideas — born from a crisis — should be just as valid for the crisis ends.
