Articles in Viticulture
Le Marche is an unspoiled, green and beautiful region in central Italy bordering the Apennines and the Adriatic with which even many Italians are unfamiliar. Although there have been attempts to designate the region as the “new Tuscany” or call the excellent wines SuperMarche (dropped because, hey, who wants to call a top-flight bottle supermarket?), Le Marche speaks for itself. And, what it says is good food and wine, medieval villages, ancient abbeys, silvery olive groves, golden fields of wheat and vineyards as straight as arrows streaking across the rolling hills.
As Federico Bomba, director of the innovative Bioculture app project, says, the landscape reflects man’s attempt to impose order and precision on a naturally unruly terroir. The recently launched app offers an English-language walking guide through the inland region of Le Marche that brings together digital technology, contemporary art and green lifestyle. Where a traveler once depended on Baedeker or Fodor’s, all they need now are a cellphone or tablet and a charger.
Using the app
Wine? Check. Art? Check. Walking shoes? Check. Mobile digital device? Check. Did I mention wine? Using the well-constructed app is easy, even for technophobes. Click on the location you are in either before or during the visit to map your route, read about the main points of cultural interest from medieval frescoes to chocolate box opera houses to esoteric museums, view original art works and videos that connect to the locale, listen to stories and contemporary sound compositions, and head for local organic vineyards, restaurants and agritourism farms.
Go on a cultural pilgrimage
Explore Le Marche, Italy
Sample the local foods
The entire trip takes three weeks, but the visitor can dip in and out of the route as they wish, sampling local food specialties on the way. It is a sophisticated yet accessible concept of “culture” that goes far beyond the mainstream.
One of the most memorable features of the app are the videos made by Carotti and Simona Sala that reference the interaction between locals and visitors in a witty, dramatic and often moving way.
Rachel Rose Reid, the only non-Italian artist among those on the app, is a gifted storyteller who took inspiration from the people and places she encountered. It is a moment of pure Marche magic to listen to her honied tale while sitting on a sunny hillside overlooking the famous Verdicchio vines and contemplating an artisan of The Mountain Beekeepers Cooperative at his work.
Organic food and wine production in Le Marche is amongst the most extensive in Italy. It is an instinctive harmony with the untouched, verdant landscape combined with pride in local traditions and concern for the future. The rugged, mysterious Sibillini mountains are broken with stretches of lush farmland spread out like geometric mosaics; there are breathtaking vistas, villages clinging to the top of precipitous hilltops, forests, farmhouses and pure white roads. Change comes slowly here and local traditions vary widely from village to village: There are more than 200 dialects in Le Marche alone, a reflection of the varied influences on the region for many centuries.
Aurora, the oldest organic winery in Italy, was started by a group of libertarian students in the 1970s who quit their jobs to return to working the land with eco-conscious respect for a sustainable future. Their aim was to create an independent and self-sufficient community in which they could convert social and economic ideals into concrete actions and projects. They were instrumental in founding Terroir Marche two years ago, an association of small organic and biodynamic wine producers committed to producing good, healthy wines at reasonable prices. As they say, “Each member has their own style, but we share certain principles: No one over-crops, for example, or makes thin, poor wines. We can’t reach perfection, but we’re trying. The key is to know your plants.”
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The app feeds the body as well as the soul and directs the traveler to organic agritourism inns, wineries and country restaurants where you can sample the superb white wines of the region as well as the gutsy, forthright reds that are a fine match for the robust food fortified with rosemary, tomato, wild fennel and garlic. At La Pietra Maula, a gem of an agritourism restaurant located in a hamlet of 16 inhabitants, oenologist Alessandra Venanzoni’s welcoming family aspires to run a “zero kilometers” restaurant using home-produced meat, salamis, fruit and vegetables as well as their own Verdicchio wine.
Meals, family style
The wine of Le Marche, as the app demonstrates so well, does not just encourage exploration of the flavors of local varieties but also the taste of local food, which is as immediately likable and unfussy as the people. Meals in Le Marche are always leisurely, convivial affairs.
End of a journey
My journey to the interior via the Bioculture app was a discovery of green Le Marche; blue Le Marche lies eastward, toward the Adriatic Sea. The region is a dichotomy between sea and land that defines the two separate personalities. Both beg to be explored further with wine, food, art and walks.
Main photo: Using the Bioculture app in the ancient hilltop town of Camerino. Credit: Copyright 2015 Clarissa Hyman
Faugères is one of the smaller appellations of the Languedoc, and yet it punches above its weight for the diversity of the origins of its wine growers and the quality of their wines. Among the 50 or so growers you will find people from Australia, Ireland, England, Catalonia, Canada, Belgium and Switzerland, not to mention other parts of France, such as Normandy, Champagne, Bordeaux and Alsace.
For the 2014 vintages, there were four new wine estates. Only one of the newcomers is from outside the region, but all four have taken quite different paths to reach Faugères and all bring individuality to their wine making. So far they have only made one vintage in Faugères, but the first tastings bode well for the future. It may be too early to know much about their wines, but their passion and energy — and some early tastings — hint at good things ahead.
Nicolas Maury: Branching off from the cooperative
Let’s take Nicolas Maury. His father, Philippe, is president of the cooperative of Faugères, as was his grandfather, but Nicolas felt that it would be more rewarding to make his own wine. His father agreed to rent him 4.5 hectares that could easily be released from the cooperative contract. I jokingly suggested that they might be the family’s best vineyards, but Nicolas shrewdly observed that as all their grapes went into the cooperative vats and were blended with other growers’ grapes, they actually had no accurate idea of the taste of the wine from their own vineyards.
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Jérôme Vialla: An adopted heir
Jérôme Vialla is a winegrower’s son, but without any family vineyards. His grandparents had vines on the coastal plain, but they were sold to divide the proceeds among their heirs, and his father now runs Domaine Valensac in nearly Florensac. Jérôme has worked for another coastal estate, Domaine de Pommière, which he described as a factory. He wanted to find more interesting vineyards up in the hills away from the plain. Chance took him to the Faugères village of Fos, where he met his neighbor, an elderly wine grower, who was retiring with no children to follow, so Vialla stepped in and now has 20 hectares planted with the usual five grape varieties of Faugères, namely Carignan, Cinsaut, Grenache Noir, Syrah and Mourvèdre.
When I met Vialla in May 2014, his cellar consisted of several holes in the ground, but as yet no bricks and mortar. He achieved a miracle in completing the cellar just in time for the harvest. In 2014 he made five wines: a fresh, herbal white from Carignan Blanc, a crisp rosé and three qualities of red wine. Two are kept in vat, one with lightly spicy fruit, and the second more substantial; the third wine, a blend of Syrah and Grenache Noir, is aged in barrel, making for some red fruit and a tannic streak. The name of Vialla’s estate, Domaine Epidaure, relates to his wife’s career as a pharmacist, as the city of Epidaurus was an important center of ancient Greek medicine.
Sébastien Louge: A Languedoc outsider
Sébastien Louge does not come from the Languedoc, but from Tarbes in the Hautes-Pyrénées. He studied in Toulouse and Bordeaux and has had a varied career as a winemaker, including a year at Cross Keys in Virginia, as well as working in Madiran and Châteauneuf-du-Pape before coming to the Languedoc, to Domaine de la Grange in Gabian, a village that adjoins the appellation of Faugères. But he wanted to do his own thing, and like Jérôme Vialla, met an elderly winegrower who was looking for somebody to take over his vines. Louge now has 10 hectares and in 2014 made four wines under the label of Domaine de l’Arbussèle.
There is a rosé, but no white, and three reds. Envol Rouge is the entry level, with easy fruit; Authentique comes mainly from old Carignan, and the name is a reference to the fact that Carignan was the original variety of Faugères. The wine is quite firm and structured, balanced with some spicy fruit. The oak-aged cuvée, Revelation, is based on old Grenache Noir, with a streak of tannin balanced by ripe liqueur cherry fruit.
Olivier Gil: Love and wine making
Olivier Gil has local roots — not in Faugères, but in the nearby village of Tourbes. His father is a member of the cooperative there, producing mainly white grapes for vin de pays. Oliver, however, wanted to make red wine and an appellation, so he looked for vines in Faugères and bought a tiny cellar in the center of the village. He learned his wine making at Montpellier, where he met and fell in love with his partner, Adèle Arnaud, who was also studying wine making. (She comes from the Gers in southwest France and has no other history with wine.) They traveled in South America and worked in Collioure before settling in Faugères. I met them the day before they bottled their first wines, under the label Mas Lou.
The names of their various cuvées all recall their South American experience, with Selva, the rosé, for the Amazonian forest. Angaco, the first red, is where they stayed and worked; Aksou refers to special Bolivian weaving; and Tio, for the oak-aged wine, is the god of the potassium mines. Olivier said that he looked for elegance and concentration in his wines, and for supple tannins, and that is certainly what he has achieved with his first vintage.
Main photo: The wines of Domaine Epidaure. Credit: Copyright 2015 Rosemary George
Let’s say you bought some Cabernet Sauvignon vines from a local nursery to plant a vineyard. You decided on Cabernet because you determined that this particular grape variety would be best for your location because of its soil type, sun exposure and climate. But then a worrisome thought enters your head: What if the vines aren’t Cabernet Sauvignon after all, but some other less-suited variety? What if the nursery somehow got them mixed up with Sauvignon Blanc vines? That would be a mighty costly mistake.
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You could pray, sweat and grind your teeth until the first grape clusters appear, and then wait some more until they change color and mature enough for you to figure out the vines’ true identity. Or, you could call an ampelographer.
Ampelography is a type of grapevine botany that uses the physical traits of grape leaves to identify varieties. Grape leaves vary quite a bit between varieties, so a skilled ampelographer can easily distinguish Cabernet Sauvignon from Cabernet Franc.
In the world of ampelography, it would be hard to find a more renowned practitioner than Virginia-based vineyard consultant Lucie Morton, who travels around the country lending her expertise to grape growers and vintners.
Among Morton’s clients is one of California’s best Sauvignon Blanc producers, St. Supéry Estate Vineyards & Winery, which flew her out to the Napa Valley earlier this month to teach an ampelography class. I was lucky enough to participate in the workshop, and learn some tips from a master.
Before taking us into the vineyard, Morton explained the background and basics of vine identification. Lesson number one: “Looking at clusters is cheating.”
In the early days of the California wine industry, American vintners often brought back vine cuttings from Europe to plant in their vineyards. Sometimes, the varieties were not identified correctly, or were known in their native country by a different name than the one used by the rest of the world.
In the 1970s Morton began to discover that some vines planted in American vineyards were misidentified. For example, she said, in the Finger Lakes region of New York people used to say that the Chardonnay grown there tasted “Germanic,” due to the area’s cold climate. The real reason was because their “Chardonnay” was actually Riesling.
Up until the early 80s, nearly all of the “Pinot Blanc” planted in California was not Pinot Blanc but a French variety called Melon de Bourgogne. An ampelographer — Morton’s teacher, Pierre Galet — set the record straight. “It does not make you popular, pointing out other people’s mistakes,” Morton told the class.
Even so, her skills are in demand, even in the modern world of high-tech viticulture. Although DNA testing can identify varieties, Morton pointed out, it can’t distinguish between clones. Ampelography can. “There’s still practical value in this skill,” she said.
Anatomy of a grape leaf
According to Morton, the main characteristics that distinguish grape leaves include:
Lobes: If you imagine the leaf as a hand, the lobes would be the individual fingers that extend outward. Some leaves have prominent lobes, other leaves are shield-shaped and have none.
Petiolar sinus: This is the empty space surrounding the stem of the leaf. Some sinuses are wide open, others are very narrow.
Teeth: These are the serrations on the outside edge of the leaf. Some are jagged and sharp, others are rounded.
It’s also important to look at the color and texture of the leaves.
In the vineyard
Providing each of us with a list of defining characteristics for several different grape varieties, Morton sent us out into St. Supery’s Dollarhide vineyard and challenged us to bring her back a leaf from each variety. If we got it wrong, we went back to try again.
Identifying the vines was more difficult than I expected. In a given vineyard row, not all of the leaves are identical, even among the same variety. Just when I would think I had a match, I’d notice that one of the distinguishing elements wasn’t quite right: The teeth were rounded instead of triangular or the surface was smooth instead of leathery. Each time I was sent back for another leaf, I came to respect Morton’s skill a little more.
Following are the characteristics of five of California’s most popular grape varieties:
Morton calls this leaf the “monkey face” or the “mask,” because when held with its tip facing up, it looks like it has eye and mouth holes. It has five lobes, rounded teeth and an open (or naked) petiolar sinus.
This is a shield-shaped leaf, with shallow, sawblade-like teeth and an open petiolar sinus. The vine’s young shoots will have red nodes that are distinctive to Chardonnay.
This leaf is longer than it is wide, with five prominent lobes, an open petiolar sinus and deep triangular teeth. It’s yellowish in color, with a waffled, leathery texture.
This five-lobed leaf is green in color, with a wavy texture. It has a narrow, almost-closed petiolar sinus, a round shape and rounded teeth. The lobes have three prominent troughs that resemble spouts from a fountain.
This leaf is a heart-shaped shield, with a relatively narrow petiolar sinus and shallow pointy teeth. It has a puffy, quilted look and a thick, leathery texture.
Main photo: In a sea of vines, ampelography can help growers tell which grape varieties are which. Credit: Tina Caputo
Start a sheep farm to lower your taxable income? That’s what Deborah Sowerby did when she launched Olive Ewe Ranch in 2005 in Bradley, California, 20 miles northeast of Paso Robles, the noted wine region on the Central Coast.
The idea started when Sowerby’s husband, Paul, the national sales manager at Adelaida Cellars winery in the mountainous Adelaida District of Paso Robles, brought home a book about it one day and suggested she try it.
For the stay-at-home mom, it sounded like a good opportunity, and the book provided the guidance she needed to get started. Because Sowerby enjoys lamb, she opted to raise a good meat breed, starting with four ewes that grew to a flock of 100. Her sheep of choice is the medium-sized hair breed called Dorpers, which are easy to train and flock well. “As a meat breed, they are mild and buttery in flavor. They don’t have strong flavor like the wool breed,” she said.
Sheep grazing benefits local wineries
In the past four years, the meat business has morphed into a Sheep in the Vineyard program, in which sheep help control weeds in vineyards and reduce the carbon footprint by cutting back on fuel emissions, Sowerby said.
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She got the idea to start the program after she was approached by vintners looking for a holistic way to farm. With Sheep in the Vineyard, grazing sheep clear weeds and other invasive ground cover that can deplete soil’s nutrients. The grazing helps restore soil vitality and even nourishes the vines.
Sowerby’s sheep have found homes in some top-notch wineries in Paso Robles, among them Adelaida Cellars, Tablas Creek, Booker Vineyards, Ambyth, Dover Canyon and Villa Creek.
“A 100-pound sheep deposits 4 pounds of fertilizer daily,” she said of another benefit to Sheep in the Vineyard. “Over a five-month period, 20 sheep deposited 12,000 pounds in the 7-acre Bobcat Crossing Vineyard.”
Bobcat Crossing is part of the Adelaida Cellars’ 168-acre ranch that is home to 24 sheep, a couple of alpacas and a guardian llama named “Lliam.”
Sheep in the Vineyard was initiated at Adelaida Cellars. “There was so much mustard and vineyards adding to the biodiversity,” she noted. In addition to the benefits to the health of the vineyards, the sheep are also a draw for the winery’s visitors.
Initially, Sowerby’s sheep were brought in from her ranch after the grape harvest, grazing in the vineyards from October to March. Soon, though, she decided to leave the flock year-round so they could graze in the walnut orchards and mustard fields between March and October.
“For two years now, this is home to 24 Dorpers,” she said of the Adelaida Cellars ranch. Of this herd, six are owned by Adelaida Cellars, while the rest belong to Sowerby.
Ill effects of California drought
The drought in California affects the sheep and Sowerby’s plans for the future. Each year, Olive Ewe Ranch attempts to grow a field of forage mix (oats, wheat and barley) with the hope that sufficient rain will fall so they can cut and bale it for supplement feed, along with purchased alfalfa, which is a good source of protein for the flock.
“The reality is with several years of drought, growing a crop based on the whims of Mother Nature to grant us sufficient moisture is like rolling the dice,” Sowerby said.
Sowerby’s work in agriculture work belies her fashion background. Previously, her only relationship with wool was with fabrics and textiles. As a design and merchandising specialist, the former Orange County resident’s travels took her around the world on Princess Cruises and working for Giorgio Armani boutiques. Her lifestyle changed when she moved with Paul to the Central Coast 20 years ago. They purchased their 40-acre property nine years ago.
Olive Ewe Ranch has expanded to the point that she has now partnered with Mary Rees, another sheep producer, to create a comprehensive program that not only supplies sheep but also training and assistance specific to the wineries. While some wineries rent their herds, others raise their own flocks.
Breed recommendations for sheep farming
When clients look for recommendations for a particular breed — more sheep breeds are available than any other type of livestock — Sowerby suggests Dorpers. “It’s possible to triple the flock’s size in one year (with Dorpers) since they have the ability to lamb year-round,” she said.
In addition, they shed and don’t require shearing, which can be expensive. Sowerby also advises picking a sheep species based on the desired taste. The species fall into two categories — hair breeds and wool breeds. The wool breeds have a more lanolin flavor that becomes more pronounced as the animals age, while hair breeds maintain their softer, buttery flavor.
Olive Ewe Ranch Lamb Sliders With Aioli
Prep time: 45 minutes
Cook time: 40 minutes
Total time: 1 hour, 25 minutes
Yield: 8 servings
For the lamb burgers:
1 pound ground lamb
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
For the carmelized onions:
2 tablespoons butter
2 medium onions, finely sliced
2 tablespoons thyme
3 cloves of garlic, minced
2 shallots, minced
1/2 cup chicken stock
1/2 cup Adelaida Cellars Syrah (or a full-bodied red wine)
For the aioli:
6 cloves of garlic, finely minced
1/4 teaspoon salt
2 egg yolks, at room temperature
1 tablespoon mayonnaise (optional)
1 cup olive oil
For assembling the sliders:
8 slider buns, gently seared on the grill
2 cups arugula
8 slices Gruyere cheese
For the burgers:
1. Combine all ingredients in a bowl. Form into eight small patties.
2. Brush lightly with olive oil and grill until desired doneness.
For the carmelized onions:
1. Heat butter in a sauté pan over medium heat. Add the onions and thyme. Let the onions brown, turning occasionally, 15 minutes. Add garlic and shallots, continue cooking, turning occasionally, for another 3 minutes.
2. Add the stock and cook until the mixture is reduced to a brown color but not scorched. Then add red wine and continue to reduce until the onions turn light brown and caramelize, about 10 to 15 minutes.
3. Set aside and warm before serving.
For the aioli:
1. Put garlic and salt in a mortar and mash with a pestle to form a paste.
2. Place in a bowl and add egg yolks. Whisk gently.
3. If using, add the mayonnaise to the bowl and mix. (For foolproof aioli, this helps the binding process.)
4. Slowly start adding olive oil a few teaspoons at a time while whisking, until all the oil is added. The end result will be a mayonnaise-like consistency. Aioli can be refrigerated for up to five days.
For assembling the sliders:
1. Apply a thin layer of aioli to both sides of the warmed buns.
2. Place a lamb patty on the bottom portion of the bun, followed by a slice of Gruyere, a heaping teaspoon of hot caramelized onions and then a few leaves of arugula. Cover with the top portion of the bun.
Recommended wine pairings
Adelaida Cellars’ Anna’s Vineyard Syrah or select among other Paso Robles Syrahs, including Ecluse, Anglim, Tablas Creek or one of the full-bodied Paso Robles blends from Linne Calodo.
Main photo: Sheep grazing in Adelaida Cellars’ Bobcat Crossing vineyard. Credit: Copyright 2015 Courtesy of Deborah Sowerby
California’s Napa Valley is home to some of America’s best wineries. The valley is also well-known as an incubator of female winemakers. Shawna Miller is one of a group of talented women who have pursued a wine-making career in the valley.
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Growing up in a small Virginia town along the Appalachian Trail, Miller spent a lot of time outdoors, hiking and helping her grandmother tend the large garden that fed the family. In the summer they ate what they grew and canned the rest. During the wet, cold winters they happily supplemented their meals with the food they put up in the pantry, including jars of huckleberry and blackberry jam, tomatoes and green beans.
She never thought about grapes or wine.
Studying forestry at Virginia Polytechnic Institute and State University in Blacksburg, she graduated with a degree in forestry, which was a natural fit for a woman who had grown up trekking the Appalachian Trail. That’s also where she met and married Zak, who shared her love of biology. To see the world and build their resumes, they picked up jobs wherever they could. After a stint with the U.S. Geological Survey in Florida, a friend invited them to work a harvest in New Zealand. That work-vacation changed their lives.
Learning wine making around the world
Near Margaret River in Western Australia, they worked at the Cape Mentelle Winery where she learned that each grape had a different temperament. Each had to be picked at exactly the right moment. Pick too soon or wait too long and the grapes would yield inferior wine.
She and Zak were hooked. They pursued harvests in California, New Zealand, Australia and Chile. They experienced firsthand how soil and climate — terroir — created different wines. The Indian Ocean breezes that swept across the grapes at the Cape Mentelle Winery yielded wines very different from the ones she came to love in hot, dry Napa.
Taking classes at the University of California, Davis Extension, Miller wanted to learn the science behind raising grapes and making wine. But there wasn’t time to get a degree in enology.
Her graduate work would be done in the fields and in the labs where her background in science got her jobs measuring fermentation levels.
Mastering the art and science of wine
To become a winemaker, she had to master more than chemistry. Wine making is part science, part art.
Even if a wine is made entirely from one varietal, the grapes grown in one part of a vineyard can be markedly different from those harvested from another area. Blending those different flavors is an art that must be developed by a winemaker.
Today as the winemaker at Luna Vineyards, she oversees the production of a collection of well-regarded, affordable wines.
What distinguished Luna Vineyards in its early days was the choice to produce Italian-style wines. When Michael Moone founded the vineyard in the mid-1990s, he wanted to make wine modeled on the Italian wines he loved. He planted Pinot Grigio (white) and Sangiovese (red) grapes and blended the wines in a way that set them apart from the largely French style wines produced in the valley’s other vineyards.
At times in their marriage, Miller’s husband Zak has worked half a world away at a winery in Chile. But now with Zaira, their little girl, to raise, Zak stays closer to home as an assistant winemaker at Domaine Carneros.
As harvest time approaches, they put the call out to their parents. When the grapes are ready to be picked, Shawna and Zak will be in the fields from before dawn until well into the night. Someone needs to be home with Zaira.
In the days before the harvest begins, Miller walks through the vineyard. The fat clusters of grapes hang heavily on the row upon row of well-tended vines. If the weather cooperates and no pests damage the grapes, she could have a very good year. She is always hoping that with luck and hard work, this year’s vintage could be one of the winery’s best.
Harvest — exciting and nerve-racking
With a last look at the refractometer that measures the sugar level of the grapes, Miller makes the call to the vineyard manager, “OK, let’s take it.” And that’s when the real drama begins.
The grapes are ready. Miller is ready. But during harvest time there is more work than workers available. Sometimes when she calls she is told there isn’t a crew available. The grapes won’t be picked for days.
During that waiting time she is at the mercy of the weather. If it gets too hot or if it rains, the grapes will be pushed past their prime and a vintage that could have been great will be less so.
At moments like this, all Miller can do is watch and wait. She busies herself, making sure the lab is ready and the fermentation tanks are clean. Finally, when the crew is available, then it’s all hands on deck. Time for their parents to babysit Zaira.
Fermenting and then blending
What makes one wine different from another? Of course the quality of the grapes matters, but so too does the palate and skill of the winemaker.
Depending on the style, the maturing wine spends time in stainless steel vats or in oak barrels. When Miller believes the wine is ready, she begins a series of trial blends that are like rough drafts. Making several blends, she and her team will sample and rate each, comparing that year’s wine with ones they liked from years before. Like the best chef, she will mix and combine until she has the flavor she loves. At that moment, she will call in the bottling crew.
During the year there are moments when Miller can take a break to spend time with her family. As all-consuming and as hard as the work can be, having time with Zak and Zaira is absolutely essential.
And then it’s time to start the process all over again. In spring the leaf buds poke through the dark wood. In the heat of the summer, the vines need to be tended, the grape clusters are thinned and the plants monitored for pests. And in the fall there is the harvest when so many moving parts have to work together to give Miller what she needs to make great wine.
At the end of the day, even with all those stresses, Miller counts herself lucky to have found a career she loves, in a valley that produces beautiful wines.
Main photo: Late-harvest grapes at Luna Vineyards in Napa Valley, California. Credit: Copyright 2014 David Latt
On my recent visit to Chablis, France, I asked to see new producers and was slightly taken aback to find the name Michel Laroche at the top of the list. Laroche has been making wine, and then running a thriving business, ever since his very first harvest back in the terrible vintage of 1963. Over the years he has been at the forefront of innovation in Chablis, with horizons stretching far beyond the narrow valley of the river Serein. And now he has reinvented himself as a true vigneron, cultivating the grapes for the wine that he makes.
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In the 1970s and 1980s, when expansion of the Chablis vineyards was at its height, Laroche was responsible for the development of a large négociant business, buying the grapes or juice for wine, and the growth of the family estate to some 100 hectares (about 247 acres). Not content with Chablis, he developed a wine estate in the Languedoc, Mas la Chevalière, outside Béziers for vins de pays (country wine), because he wanted to try his hand at red wine. In 2005, he bought a wine estate in South Africa, l’Avenir; there was also a venture in Chile. He was a fervent promoter of screw caps at a time when the French market deemed them an anathema. And making use of his wife Gwénaël’s talent for interior design, he opened an elegant hotel and wine bar in Chablis itself. Then in 2010, he sold out to Advini, a company run by the Languedoc family, Jeanjean, which incorporates several wine estates in the key vineyard areas of France.
Laroche can always be relied upon for a perceptive overview of the Chablis market. A former manager of the town’s main bank described him as un grand homme du marketing (a great marketeer) — and she should know, as she doubtless saw the business plans of most of the vignerons of the appellation. After the fusion with Advini, Laroche stayed on for a two-year transition period, consulting on marketing, but now has returned to his roots and become a vigneron, based on his father’s original vines. Appropriately, Laroche’s new venture is called Le Domaine d’Henri after his father, and the label features a charming photograph of his parents enjoying a harvest meal in their vineyard. Laroche has four children, and his two daughters, Céline and Margaux, work with him. Although his sons have taken different career paths, Laroche insists that it is a family business for them all.
The core of the estate is 14 hectares (34.6 acres) of vineyards that belonged to his father and he has bought 8 more hectares (19.8 acres). They are mostly on the right bank of the Serein and include several plots of Fourchaume. There is a new cellar on the outskirts of the town. The vineyards are run organically, but the label does not say so because Laroche wishes to reserve the right to use a conventional spray if the climate demands it, as it did in 2013. His winemaker is Thibaud Baudin, who has worked in the Côte d’Or and in New Zealand, and then most recently for Advini at Domaine Laroche.
However, these days Laroche is very much involved with wine making and vineyard work in a way that the scale of Domaine Laroche had not allowed him for several years – and he is in his element. You can sense his enjoyment at serving wines in which he has played a vital role. As he put it, “le jeu, the game, is to produce quality. It is like a new profession, with a new perspective.” And these days he can spend as much time as he likes in his vineyards, so that he feels so much closer to the product. “I’ve returned to its source.”
As well as simple Chablis from vineyards in the hills above the village of Maligny, Laroche has created a range of three premier crus from the prestigious Fourchaume region. Here you sense his marketing expertise. The first small vintage of Domaine d’Henri was in 2012, and I was lucky enough to be able to taste the wines.
The basic Fourchaume, if a premier cru can be basic, is a blend of several plots. Just 11% of it is fermented and aged in wood, and then blended with the vat-aged wine in the June following the harvest. The year 2012 was a fine vintage in Chablis, so no chaptalization was necessary, and the wine is firm and has great minerality. The Cuvée Vieilles Vignes comes from older wines that were planted in 1970. Here the percentage of oak aging is 21% and the taste is firmer and steelier, with a taut finish. And the third Fourchaume, Cuvée Heritage, comes from vines that were planted in 1937, from a vineyard that Henri bought rather than planted himself. There is just one new barrel out of five, with 37% of the cuvée fermented and aged in oak. The higher percentage of oak makes for a more oxidative style, with more structure and richer flavors. In 2012 they made just 4,000 bottles of Cuvée Heritage, including some magnums and jeroboams.
When I asked Laroche what he considered to be the biggest change in Chablis over the years, he replied without hesitation, “The very positive development of the awareness that we are an appellation with a great potential.”
Back in 1963, most people considered themselves farmers, merely scraping a living from their vines with the aim of quantity, not quality. These days it is the quality of Chablis that provides the excitement, and that is Laroche’s aim as a new vigneron.
Main photo: Wines from Le Domaine d’Henri. Credit: Courtesy of Le Domaine d’Henri
This Sonoma wine captivated with scents of gently crushed black cherries mildly seasoned with oak. Its attack was silky and the flavors echoed the wine’s alluring aromas. It was fresh and structured, though the oak gradually became more of a presence, indicating that the wine wanted cellaring.
It was the 2008 Vérité “La Joie,” an obsessively calculated blend of — here goes — 71% Cabernet Sauvignon, 15% Merlot, 7% Cabernet Franc, 4% Petit Verdot and 3% Malbec. Wine critic Robert M. Parker Jr. awarded it 99/100 points and rated the 2007 vintage 100/100. There was another perfect score for “La Joie’s” sibling, Vérité “Le Désir,” a Cabernet Franc-dominated blend. And the third wine of the Vérité trio, the Merlot-based La Muse, garnered 99/100 points.
I do not typically score wines. I write pages and pages of notes. Amid the adjectives for that 2008 Vérité “La Joie” I noted “quite European in style” and “very French.”
So perhaps it’s not surprising that the wines were made by a Frenchman, Pierre Seillan, 64, who hails from the Lot-et-Garonne region south of Bordeaux.
The Vérité project
The Vérité project was the dreamchild of California wine icon, Jess Jackson, who died in 2011. An attorney and self-made billionaire, Jackson bought a pear orchard in 1974, planted grapes and eventually began making wine. In 1982 he created Kendall-Jackson Vintner’s Reserve Chardonnay and gave birth to a vinous revolution: Here was a moderately priced wine that trounced the Hearty Burgundies and other jug wines.
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Jackson continued to build his empire, which at its height comprised 35 wineries in five countries. What eluded him was a great wine. Then Seillan entered the picture.
The time was 1995. Seillan was managing estates for the Bordeaux negociant Cheval Quincard, when a mutual friend arranged for Jackson’s wife, Barbara Banke, to visit Seillan at one of the châteaux he was directing. In 1996 Seillan visited Jackson and by 1997 the Seillans had moved to Sonoma County.
They wasted no time. Vérité debuted with the 1998 vintage. But, first, as Seillan recalls, “Jess and I explored his different estates, vineyards and properties around California and around the world. I was able to identify and develop new locations in Sonoma County that were the right place for growing very high quality grapes, and matching the terroir to the appropriate varietal and rootstock. I then was able to identify what I defined later as ‘micro-crus.’ ”
The ‘micro’ approach
Seillan has worked with micro-crus for most of his life. “Ever since my grandmother taught me about soils and gardening when I was little at my parents’ estate in Gascony, then my work across Bordeaux, in the Loire Valley, in Tuscany and California. I learned to listen to the message of a particular place from the soil, climate and the vegetation, and to be able to match that to producing the right grapes in the right way.”
Seillan selects the best grapes from roughly a thousand acres of vineyards owned by Jackson to make the three versions of Vérité. The key parcels, well-exposed hillsides ranging from 578 feet to 2,457 feet, are: the Kellogg vineyard, Alexander Mountain Estate, Vérité Vale in Chalk Hill and Jackson Park.
Was the micro-approach uncommon in California? “Yes,” Seillan said. “Viticulture in California is still very young compared to France.”
In 2003, the Jacksons and the Seillans purchased the 55-acre Château Lassègue St. Emilion Grand Cru, and several years later, the 31-acre Château Vignot, also a St. Emilion Grand Cru. And Seillan manages the team at Jackson’s Tuscan properties.
Not surprisingly, the philosophy of micro-cru prevails, from painstaking selection of soils to persnickety parsing of grape percentages for each bottling.
A few favorites
Having tasted more than a dozen Seillan/Jackson wines recently, I had a hard job picking favorites. Nevertheless, I loved the 2010 Château Lassègue. Velvety and nuanced, it was fresh and structured, with notes of licorice blending with those of Burlat cherries. At $90 it’s not out of line for high quality Bordeaux and a lot cheaper than the 2008 Vérités ($390 a bottle). Of the three Tuscan wines, I much preferred the Chianti Classico to the two Bordeaux blends. Made from Sangiovese, the region’s traditional grape, it had a tasty story to tell on its home turf. What’s more, at $30 a bottle, it’s priced at roughly a third of the Super Tuscans.
And there’s a new, nicely priced charmer: Seillan has resuscitated vineyards planted by his mother on the Coteaux de Montestruc, facing the Pyrenees. True to form, he opted to plant Bordeaux grapes rather than those traditional to the region. The results are delectable. The 2012 Bellevue Seillan Côtes de Gascogne VdF, a blend of Merlot, Cabernet Sauvignon and Malbec, is a lip-smacking crowd-pleaser as well as a good value at $30 a bottle. Seillan’s grandma must be smiling.
Main image: Pierre and Monique Seillan moved to Sonoma in 1997. Credit: Courtesy of Monique Seillan
Sicily is famous for its distinctive wines and native grape varieties, particularly those that grow on volcanic soils. Nerello Mascalese, today’s most talked-about Sicilian red grape, only flourishes on the slopes of Mount Etna, Italy’s largest active volcano. The lesser-known Malvasia delle Lipari grows instead on the volcanic Aeolian Islands, where it’s made into a delicious and unique dessert wine that also goes wonderfully with cheese.
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Malvasia delle Lipari Passito DOC is made from sun-dried grapes in several versions, from very sweet to drier. It offers orange and floral notes, toasted nuts and rich apricots to the nose and, at its best, enough acidity in the mouth to balance the sweetness and keep it lively and long. The volcanic soils often confer exciting, salty minerality.
The Aeolians are the archipelago that sits between Italy’s “toe” in Calabria and Sicily’s northeastern corner. You reach them by ferry from Messina. The cluster of eight small islands, known as Isole Eolie in Italian, was named for Eolo, the god of wind in Greek mythology. No wonder: The Aeolians are subjected to winds from all sides. The islanders’ rudimentary lifestyle of fishing and agriculture was dramatically captured in “Stromboli,” Roberto Rossellini’s 1950 black-and-white film starring Ingrid Bergman. It was set on the island of Stromboli, another of Italy’s three active volcanoes.
Islands at a crossroads of culture
Contemporary vine-growing takes place mostly on two of the other islands, Lipari and Salina, but the archipelago has long been linked to wine, as professor Attilio Scienza, Italy’s foremost viticultural historian explains:
“These islands played an important role in the history of wine. As Phoenician and ancient Greek ships traveled the Mediterranean, they stopped off here to stock up on food and this allowed for important cultural exchanges.”
Scienza was speaking at Sicilia en Primeur, the itinerant Sicilian wine event that this year was held on the island of Vulcano.
“We know that grapes were grown and traded here: Grape seeds from 6,000 years ago have been found in archaelogical digs on Lipari. Later, in the 6th century, an unusual sweet wine became famous on the islands. It was made when very ripe, sun-dried grapes were heaped into a high mound whose weight naturally pressed the juice from the berries. This wine was known to keep — and therefore travel — well and its fame spread throughout the Mediterranean.”
The family of vines called Malvasia grows throughout the Mediterranean, but the Malvasia now found on the Aeolian islands has a DNA very close to that of the original Greek Malvasia. Despite facing extinction after the phylloxera attacks of the early 20th century, today Malvasia is being made in sweet and dry versions by a score of producers on the islands.
“Mediterranean peoples have a different, more cyclical, history than other Europeans,” Scienza says. “Life on these islands has hardly changed in 3,000 years. Today, this archaic, heroic viticulture can teach us a lot about how to make wine while maintaining the landscape sustainably.” Malvasia vines are often still grown as free-standing bushes, ad alberello, in steeply sloping vineyards. Their long roots reach deeply down; it rarely rains on these islands.
A much-favored vacation destination
The Aeolians offer some of the Mediterranean’s most sought-after holiday destinations, so if you want to explore their viticulture peacefully, it’s best to avoid the August crush. Winemakers have more time in spring and autumn to show their vineyards and organize tastings. Book your visit ahead, as these tiny estates are usually worked by the owners.
I recently visited seven top Malvasia producers, most of whom are situated on Salina. I made my base at Capofaro, the luxurious resort owned by the noble Tasca d’Almerita family whose historic estate, Regaleali, is located in central Sicily. The hotel is surrounded by vineyards, and you can enjoy their fine wines at Capofaro’s restaurant.
The name most often associated with Malvasia delle Lipari is Hauner‘s, who was the first to revive this traditional wine. Carlo Hauner makes fine Malvasia in sweet and dry versions.
Like Hauner, Fenech and Nino Caravaglio are artisanal Malvasia producers who supplement their incomes with the other plant that loves these arid conditions, the caper bush. Their tiny, salted capers — the plant’s flower buds — are famous throughout Italy. You can sample and buy these producers’ delicious wines and capers from their small cellars. Barone di Villagrande is another enterprising estate on Salina that also makes native reds on Etna.
If you go to Vulcano island, make an appointment with Paola Lantieri to visit her lovely house and vineyard. She makes her passito from grapes sun-dried on the vine and on cane racks. The latest addition to the Aelioan wineries is Castellaro, a large, ambitious project on Lipari. Their state-of-the-art cellar and expanding vineyards promise well for these ancient islands’ continuing viticulture.
Main photo: Malvasia vineyards and bougainvillea at the Capofaro estate on Salina. Credit: Carla Capalbo