The Sarah Jane English Newsletter:  64th Edition
June 14, 2004

 

TOP PICKS OF THE MONTH (prices vary store to store, please select vintage available) Best Buy $

WINERY OF THE MONTH: "Chalk Hill is a ruggedly beautiful 1,200 acre estate surrounded by heritage oak woodlands and
natural riparian streams," owner Peggy Furth explains.  "A scant 292 vineyard acres encompass a patchwork of 60 different small vineyards, each producing distinctive wines of elegance and power. Our artisans of the vineyard and cellar collaborate to handcraft our wines that show the diverse character of our Chalk Hill Estate. Chalk Hill is also an appellation.  It is one of ten in Sonoma County—a region of fine wine, remarkable beauty and agricultural abundance. Unique biospheres distinguish Chalk Hill from the neighboring appellations—the cooler Russian River Valley to the west and the warmer Alexander Valley to the northeast. Elevations at Chalk Hill are higher; soil fertility is lower. In amazing proximity, the soils range from shallow to deep, from thin to thick, from gravel and rock to heavy clay. An old river bed caps one hill; an unusual serpentine vein ranges through another. And under the topsoil is a distinctive layer of chalk-colored volcanic ash which inspired the name of Chalk Hill, the appellation and the estate. We continue to learn something new about Chalk Hill with every spade full of soil we analyze, with every vine we plant, with every wine we make," Peggy Furth says.  The Estate wines include Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, and Pinot Gris.  These are elegant, full-flavored wines of distinction.  Treat yourself to these Chalk Hill treasures. (please see selections under "New Releases") www.chalkhill.com

Peggy also has tips for pairing wine with food.   She suggests that a well-balanced wine will work with a larger selection of foods.
Six basic types of food and wine pairings are:
1.Complementing: when the flavors in the foods support the flavor in the wine.
2.Contrasting: the use of the food as a counterbalance and/or as refreshment to the dish.
3.Synergy: surpassing the flavor of the wine and the food flavors greater than the individual components.
4.Spotlighting: exposing the different flavors that make up the overall experience of the wine. Using foods to take a wine apart to show the individual flavor nuances.
5.Greater flavors: Any flavor in the food that is greater that the same basic flavor in the wine will mute this flavor in the wine. If the sweetness in the food is greater than the fruit level in the wine, the perception of the fruit in the wine will diminish. This will accent the remaining flavors in the wine such as acid, tannins, wood and so on.
6.Lesser flavors: Any flavor in the food that is less than the same basic flavor in the wine will increase this perception of flavor in the wine. If the sweetness in the food is less than the fruit level of the wine the perception of the fruit in the wine will increase. This will decrease the perception of the remaining flavors in the wine such as acid, tannins, wood and so on.
Balance the weight of the wine to the weight of the food. Lighter tasting wines work well with lighter tasting foods.
Balance the intensity of flavors; if you have a big wine you can use big flavors.
Texture needs to be congruent with the mouth feel and structure of the wine.
Have fun and enjoy good wine with good friends. It is the communal experience that will make any food and wine pairings.



AULER FAMILY has announced a New Wine Brand, PERFECT 10:  Chad Auler introduced me to the new Blonde and Brunette in his life with promises that the Redhead was next.  No, he is not collecting a harem; rather, the Auler family is expanding their line of premium wines.  Chad and I tasted the PERFECT 10 BLONDE, Monterey Chardonnay and PERFECT 10 BRUNETTE, Paso Robles Merlot during lunch at  Ranch 616.  Both wines are well-made, fruit forward, and nicely structured with just the right acidity to go with myriad foods.  I tasted both with fried asparagus (usually difficult to match but both wines passed the test) dipped in tomatillo and a chipotle sauce.  We had both wines with salads, fried calamari, tortilla-crusted chicken, and blue cheese.  They were a good match with everything.  Sipped alone or with food, you couldn't spend ten happier dollars. 
Chad Auler, Vice-President of the family partnership, conceived the PERFECT 10 brand, for wine consumers who continually look for unique, quality and exciting products for a reasonable price.  He also noticed the importance of packaging.  "Quality wine, packaging and price are major considerations for many consumers," Chad told me.  "These preferences translated to my idea for PERFECT 10, which draws on the comparisons throughout time between wine and beautiful women."  Words like elegance, charm, stylish, grace and finesse are used to describe both women and wine.  The labels complete the concept with appropriate artwork--a blonde and a brunette model stylishly posed.   "In accordance with the brand concept, I designated the 2002 Merlot Brunette and the 2003 Chardonnay Blonde.  Wine should be fun and part of a healthy lifestyle," Chad says, "and that is my wish in creating PERFECT 10 Blonde and Brunette wines."  

ARTICLES

VISIT THE ALL AMERICAN DESTINATION--MOUNT RUSHMORE AND THE BLACK HILLS OF S.D.   Mount Rushmore Inspires Artists—Nature and Man Exhibit Art in the Black Hills: Art on mountains, art in Rapid City on Main Street and art in galleries offer a variety of sculptures in granite, bronze and paper—from the dramatic to the exquisite.

Nature has influenced art since man first stood upright. The artistic diversity in the Black Hills of South Dakota, however, has added dimensions not found elsewhere. For example, a unique combination of nature, man and art have juxtaposed on a mountain—Mount Rushmore. The artist’s dream and a blast of dynamite began the creation of a sculpture that continues to perpetuate hope and art.

In 1927, when artist Gutzon Borglum was 60 years old, he began sculpting four American presidential faces on Mount Rushmore. Many works had established his reputation, including a bronze head of Abraham Lincoln in the Washington Capitol and a New York Museum of Art group bronze. But the colossal challenge of sculpting Mt. Rushmore propelled Borglum into a concentrated frenzy of determination. Against all odds, it succeeded gigantically and is now called America’s Shrine of Democracy.

No less an accomplishment was conjuring workers to learn the skills for the project on a 5,725-foot up thrust of mountain. Of the 400 or so men who carved the mountain, only seven remain alive. One of them is Don "Nick" Clifford and I met him.

"I was 17 when I went to Mount Rushmore," Nick says. "No one had ever heard of sculpting with dynamite."

Nick and the other miners who carved the faces of Presidents Washington, Jefferson, Lincoln, and Theodore Roosevelt were familiar with explosives, but knew nothing about creating a work of art. Gutzon Borglum apparently beguiled them with his compelling personality and patriotic fervor. Nick respected him and worked on the project for five years.

"What I liked was working with the other miners and Mr. Borglum," 82-year-old Nick remembers. "It was just a job to me. I didn’t know what to expect or how we’d make faces in granite. But first we had to get there, and that meant walking up 500 steps each day," Nick says. "We were happy when the tram was built because it was quicker and your pay didn’t begin until your work did. But using tools up there was hard, especially from the boson's swing."

The boson's chair hung from cables and workers were strapped in clutching their jackhammers while the winch cranked them into place. Strong weather could swing the chair unmanageably, making leverage impossible in high winds. Nick praised the introduction of "the box"--a box-shaped platform secured to the mountain with chains and spikes. It held the worker steady and had a place for tools. Work progressed faster after "the box" was installed.

Watching the images of the presidents unfold must have seemed like legerdemain. With a dynamite blast, a jackhammer drill and a chisel, the miners-turned-artists shaped rugged crags of granite into gigantic noses, chins and ears. Slowly their skills magically smoothed the rim of the mountain into recognizable features. Their work seemed even more miraculous as the resemblances grew increasingly familiar. The realistic faces, varying from 15 to 21 meters in height, appear to regard the Black Hills, keeping watch from 152 meters up the mountain. Borglum mystically captured the presidential expressions, strangely lifelike when the sun casts light and shadows upon the mountain in the early morning and at dusk. Somehow, the portraits appear to respond to nature.

Since the completion of Mount Rushmore National Memorial in 1941 the monument has been broadly admired. Many of the visitors each year say it evokes the same respect as the Statue of Liberty.

A few miles from Mount Rushmore, another mountain transformation is taking place in Custer State Park. The ongoing carving project is of Crazy Horse, the Lakota/Sioux warrior who defeated Lt. Col. George Armstrong Custer at the Battle of Little Bighorn (1876). Indians were continually pushed off their lands by white settlers and then by those excited by the gold rush. The Battle of Little Bighorn allowed Sioux sentiment to express itself, even though eventually the Indians were restrained. When finished, this tribute to Crazy Horse astride a stallion will be the world’s largest mountain sculpture. To date, only the face has been finished and it has taken 50 years. Nonetheless, devotion to the enterprise has not wavered. The privately funded project of sculptor Korczak Ziolkowski (now deceased) continues unabated by his wife Ruth and seven of their ten children. Indeed, I was present for a dynamite blasting that furthers the project. For the event, a construction engineer plopped a hardhat on my head and told me to dive under the truck if the boulders came bounding down too quickly.

While other artistic expressions diminish in scale from the mountain sculptures, art abounds in a variety of mediums throughout the Black Hills.

In Rapid City, placing life-size bronzes of the American presidents on downtown street corners comes from a desire of Don Perdue, founder of The City of Presidents Foundation. The idea was sparked when he saw how people responded to Borglum’s statue "Seated Lincoln" in front of Hotel Alex Johnson in 1988. Rapid City historian Carol Cameron tells how the project started.

"The President Lincoln bronze belongs to the Borglum Historical Center in Keystone," she says. "It closes in the winter; consequently, different Black Hills locations borrow the huge statue and it gets more exposure. That’s why it was at Alex Johnson Hotel in Rapid City," she recalls. "Mr. Perdue saw how much everyone enjoyed the Lincoln bronze. Visitors would stand and admire it. Locals brought their children and they would climb up to sit in President Lincoln’s lap, on his head or beside him on the bench. That gave Mr. Perdue the idea to make Rapid City "The City of Presidents."

The foundation is raising the money to put a bronze of every president in the downtown area. So far about a dozen have been completed.

The first four statues (George Washington, John Adams, Ronald Reagan and George W.H. Bush) were unveiled in October 2000 by the South Dakota artists who created them. Artist John Lopez selected John Adams because he is related to him through his mother’s side of the family. Each sculpture has a different artist and each has sculpted his president most convincingly.

When I stepped up the curb to face these dedicated national bronze leaders eye to eye, there was an immediate sense of familiarity. It seemed that I ought to introduce myself and have a pleasant conversation. The presidents are attractively presented in the appropriate garments of their time and are the correct size, for the most part. For example, George Washington and George H.W. Bush are 6 feet 2 inches, Ronald Reagan is 6 feet 1 inch, William McKinley is 5 feet 7 inches and John Adams at 5 feet 9 inches was given a couple of extra inches.

Another handsome bronze for a different artistic endeavor stands in front of Prairie Edge Trading Co. & Gallery. To honor the invincible spirit of the Lakota, Prairie Edge owners commissioned world-renowned artist Glenna Goodacre to create an Indian sculpture. Her works include the life-size bronze of President Reagan in the Ronald Reagan Presidential Library and Sacagawea for the new millennium golden dollar coin. Goodacre titled the impressive (9 feet 9 inches) Native American sculpture "HE IS THEY ARE." The plaque beside it reads: "The Sioux and the Plains Indians were moved from their homelands and placed on reservations. Though their ‘hands are tied,’ the dream of their homeland remains." The Indian statue dominates the street corner, appearing pensive bordering on forlorn from the front; and, when the viewer steps around to the back, the Indian’s hands are bound. It is a heart-burdening piece.

The historic Prairie Edge building was constructed in 1886. Ray Hillenbrand bought, restored and renamed the building to showcase Lakota art in 1993. Now this Main Street emporium has the most extensive collection of Plains Indian art in the area.

Inside Prairie Edge’s 25,000 square feet there are cases of Indian amulets, bows, knives and sheaths; beaded clothes; flutes and drums; ceremonial robes; and a gallery with handsome Plains Indians’ art.

One special sculpture, however, caught my attention and I was riveted. It was a cast paper sculpture by Patty and Allen Eckman titled "Powwow." This precision sculpture shows why the artists are recognized as the world’s premier artists of the cast paper medium. The Eckmans invented the process and have trademarked it.

"Cast paper sculpture has nothing to do with papier-mậché," Patty explains. "Cast paper work began in the 1950s. Allen mixes acid-free paper pulps from raw stocks and puts it in clay molds. It’s pressed under vacuum pressure to extract water. Evaporation dries the paper casts, which he removes from the molds--then the art begins. It takes a great amount of time and experience to create each piece."

Certainly "Powwow" verifies that remark. The large sculpture is 7 feet by 5 feet by 18 inches and has 24 human figures, 3 horses and an eagle—all free standing on a relief background. It has amazing delicacy and intricacy. The alabaster white piece is filled with tiny details in an unimaginably finiteness of wispy feathers, creased tree bark, furrowed facial expressions, and Indian-fringed garments. The quality of this work is truly exquisite and unique. It resembles very refined bisque, like Boehm porcelain birds.

"Our sculptures are museum quality," Allen says, "made with my secret formula materials. Our methods are well guarded. Its longevity equals that of other fine art sculpture mediums like bronze. One major difference is that our sculpture is lightweight so pieces can hang on a wall or be placed on furniture without damaging it."

Allen begins a work with a series of drawings. They’re his blueprints. The next painstaking steps include sculpting and modeling objects out of wax, clay and other materials. Sometimes the artists include actual shells or claws in their pieces; however, feathers are always hand sculpted.

I stood before "Powwow" transfixed by appreciation. Colored pieces can have an artistic advantage because color often excites the senses irrespective of the work and in a multiplicity of ways. Pure, electric-white sculpture draws respect differently somehow, an awe for a kind of purity and flawlessness that heightens one’s sensibility to another level. I felt privileged to experience the Eckman’s art.

Man, however, does not live by art alone. For a nonpareil dinner, enjoy the best food in Rapid City at Chef M.J. Adams’ restaurant, The Corn Exchange. Everything is superb!

CONTACTS

Mount Rushmore National Memorial: (605) 574-2307; www.nps.gov/moru

Crazy Horse Memorial: Memorial@crazyhorse.org

Hotel Alex Johnson: 800/888-2539; www.alexjohnson.com, Simple comfort in a refurbished historic hotel

Prairie Edge Gallery: (605) 341-4525: A thorough, thoughtful catalogue with useful and historic information (call 800/541-2388)

D.B.A. Eckman Fine Art Inc.: (605) 343-4252, studio; (605) 342-7618, home: www.eckmanfineart.com

The Corn Exchange Restaurant: www.cornexchange.com 605/343-5070; Tues.-Sat. dinner only; A gem. Chef’s food is superb.

OTHER BLACK HILLS ATTRACTIONS

The Journey Museum (1997 opening) brings together 2.5 billion years of Black Hills history, handsomely displayed in a well-designed format in this pleasant museum. It has four major prehistoric and historic collections to tell the story of the Western Great Plains from the perspective of the Lakota people and the pioneers who shaped its past, to the scientists who now study it.  Open seven days a week journey@journeymuseum.org

Mammoth Site in Hot Springs is acknowledged as a model to other paleontological and archeological research programs. Scientists estimate nearly 100 mammoths were trapped and died in this spring-fed sinkhole—the only in situ display of fossil mammoths in America. A 20,000 square foot visitors center now covers the sinkhole and enables visitors a first-hand view. www.mammothsite.com

Badlands National Park: More than 35 million years of wind and water have eroded the landscape to create what the Lakota Indians called "mako sica" or "land bad." The 244,000-acre Badlands National Park is comprised of colorful spires and pinnacles, massive buttes and deep gorges, a combination resulting in a desolate beauty. Bands of color indicate years of minerals deposited through time. www.nps.gov

Wind Cave has been protected since 1903 when it became the United States’ seventh national park. One of the world’s oldest caves, it is 320 million years old. Ocean deposits and sediments changed passages and conformations and later erosion changed surface drainage patterns. As the modern Wine Cave formed, many newer passages intersected the older filled cave, revealing the red clay and sandstone sediments of 320 million ago. A three-dimensional network of passages formed, creating one of the most complex caves in the world. www.nps.gov/wica (605) 745-4600

OLD FAITHFUL INN, YELLOWSTONE NATIONAL PARK CELEBRATES 100TH ANNIVERSARY DURING 2004 SUMMER SEASON
Xanterra Parks & Resorts will host "Heritage Days" events June 19-20 and August 28-29,  a free three-day event featuring historical programs and displays. Heritage Days is open to the public and will be a celebration of the cultural heritage of Yellowstone and will include special tours of the area and the Old Faithful Inn, historic and artistic presentations, and special interpretive exhibits provided by several local museums and organizations.    
 Yellowstone Park Association and the Northern Pacific Railroad partnered building the Old Faithful Inn (1903-04) to satisfy a demand for luxurious accommodations.  Architect Robert Reamer directed 40 craftsmen to construct the Inn.  The Inn's logs were cut from a forested area about four miles south of Old Faithful geyser, and its stone was quarried from the Black Sand Basin and other nearby areas. Many materials were brought into the park, including roof shingles produced in the state of Washington.  The original structure, now called the Old House, featured 140 rooms with such luxurious amenities as electricity, heat and plumbing.  Some of the rooms even had private bathrooms for the high-rollers.  A wood-burning boiler provided heat.  Most of the original Old Faithful Inn remains intact, but several additions were made through the years.  Among the most significant were the addition of the East Wing in 1913, expansion of the dining room in 1922 and addition of the West Wing in 1927.  What is now the Inn's snack bar was built in 1936 as the Bear Pit Lounge. In 1940 the bark was stripped from both structural and decorative logs, and the logs were varnished in 1966.
"Parkitecture"
While the Inn was designed to blend in with its surroundings, its influence on lodge design has been anything but understated. Elements of the Old Faithful Inn design are found in the Old Faithful Lodge right next door to the Inn as well as in other parks and vacation destinations across the country. While less famous than the Inn, the Old Faithful Lodge on the other side of its geyser namesake as well as the Roosevelt Lodge in the northeast quadrant of the park have the "parkitecture look." Direct influences are as varied as the Wilderness Lodge in Walt Disney World and the Blue Sky Grill, a restaurant in Denver's Pepsi Center.
While the Old Faithful Inn is certainly interesting from the outside, it is the interior that most often causes visitors to stop and gaze in
wonder. The 76-foot high lobby features four levels of balconies with railings and supports created from gnarled branches. The stone chimney
was constructed of 500 tons of rhyolite quarried within five miles of the Inn and features eight fireboxes. The clock on the side of the
chimney is fourteen feet tall. High in the lobby, almost to the roof, is the "Treehouse" where musicians used to entertain guests. Stairs also
lead up and out to the Inn's roof, but they are no longer open to the public because of the high volume of visitors and associated safety
concerns.
Maintaining the Inn
Today when the Inn requires repairs and improvements, Xanterra's Historic Preservation Crew gets the job. Using traditional methods and
old-fashioned and often low-tech tools, the crew preserves famous and historic structures for future generations. Through trial and error, the
crew determined that older tools were much better suited for certain tasks as opposed to today's equipment. For example, the crew initially
tried chain saws on log work but quickly saw they were unwieldy and inefficient, so they switched to broad axes and adzes.
Inn Tidbits
-It would be difficult, if not impossible to duplicate the Inn's construction today. Cutting down trees, gathering wood and quarrying
rock inside the park are now all illegal.
-Two of the dormer windows in the long front roof are actually fake, providing an asymmetrical appearance.
-The Northern Pacific Railroad and the Yellowstone Park Association financed the construction of Old Faithful Inn at a cost of approximately
$140,000, with an additional $25,000 for furnishings.
-Much of the furniture, including the original rustic hickory chairs found in the dining room, is from the Old Hickory Furniture Company. Old
Hickory is still in business.
-The fires of 1988 posed a serious threat the Inn. The North Fork fire destroyed several cabins and other buildings in the area September 7,
1988, but the Inn did not burn. Just the year before, a sprinkler system was installed to cascade water over the Inn's roofs in case of fire.
- Six U.S. presidents have visited the Inn, the most recent being President Clinton.
-The Three Stooges stayed at the Inn. They did not, however, sleep three across in one bed snoring in their coordinated "mi, mi, mi, mi" fashion.
-Timbers used for the porte cochere at the nearby Old Faithful Snow Lodge came from a dismantled sawmill owned by Aloha Lumber Company,
which supplied the lumber and cedar shingles for the Old Faithful Inn in 1903/1904.
Reservations at Yellowstone can be made by calling (1) 307-344-7311 or visiting the site www.TravelYellowstone.com.

Texas Hill Country Wine and Food Festival

Festivals by nature are lively affairs with wine, food and music abounding. Central Texas’ major festival--the Texas Hill Country Wine and Food Festival (THCWFF)--celebrated its 19th event this April, marking its enthusiastic approval with a truly Texas-size growth. In 1985, Susan Auler, founder of the event, called together several friends to consider how to promote the bounty of the Texas Hill Country. For the inaugural festival the following year, Susan and I and four other ladies hand-addressed and stamped 20,000 invitations. We were thrilled to have several hundred participants that first year. This year, the second year for the Saveur magazine partnership, the Sunday Fair alone recorded about 4,000 attendees. Additionally, there were more than 60 other events. Since I couldn’t attend all, selecting among them called for heroic choices.

Wine tastings were featured in multiple venues. There were 18 Texas wineries and 12 guest vintners from California, Washington and Australia. Texas wines showed well and I was pleased to discover a couple of new ones.

Cheeses, southern-style cooking, barbecue, wine and food luncheons, cooking demonstrations, desserts and dessert wine pairings, wine seminars, and music for listening and dancing were just some of the programs that filled the four-day event at the official hotels: Four Seasons and the Driskill.

Having a huge sweet tooth, I began with desserts. "Edible Endings" was the name of a program that paired desserts and dessert wines and swamped my tastebuds deliciously. Many extraordinary chocolates and other concoctions were offered. Four Seasons Pastry Chef Tony Sansalone prepared Rich Chocolate Timbale Mousse and a Vanilla Bean Crème Brulée, both accompanied by the Schramsburg Crament sparkling wine. I believe sparkling wines go with any food. Each bite and sip was a heavenly moment. At another table Chef Fran Hendriks, chocolatier extraordinare of Bastrop, showcased stacks and rows of his handcrafted, beautiful bonbons and truffles. I think my favorite was the White Chocolate Truffle filled with satiny lemon curd cream rolled in toasted coconut. Or maybe the Chocolate-covered Port and Sun-dried Cherry Truffle, excellent with the Truchard Vineyard’s first dessert wine, the 2001 Chardonnay Botrytis with is floral nose of dried apricots, honeysuckle, and tropical fruit. With only 220 cases produced, this golden nectar is rare; and, although Tony Truchard makes his wines in Napa, he is a former Texan, which explains his generosity. His ancestor was a winemaker near Houston in the late 1800s.

Matthew Lee, owner of Babbo’s Italian Gelato & Coffee in Austin, served five gelato flavors—including the fabulous chocolate. I segued with some of the rich vanilla to the next table, where Kathy Osban, co-owner of R.O.’s Outpost in Spicewood, served a blackberry cobbler that was enchanting. I asked for a second helping and went back for more vanilla gelato. Haak Vineyards 2003 Blanc du Bois, Texas complemented these desserts.

Rebecca Rather (formerly of Bread Alone in Austin) moved to Fredericksburg to open her bakery, Rather Sweet. I felt very happy to rediscover her excellent baking. Her display at "Edible Endings" featured many of the baked goods and sweet things she creates. The shortbread cookie iced in pink was perfect.

Sweet Venus Delights owner Achim Thiemermann convincingly touts his coconut macaroons as making Austin the "Live Macaroon Capital of the World." I love coconut and his cookies were full of flavor, moist, and succulent to excess. The pairing with Texas’ Flat Creek Estate Travis Peak Select 2000 Muscato Blanco worked well. I was extremely pleased to discover these marvelous macaroons: I was already aware of Flat Creek’s delicious wine.

The Texas Culinary Academy hosted a Texas wine tasting with releases from several wineries. Alamosa Wine Cellars 2001 Syrah was tightly textured and had nice varietal character with peppery nuances and flavors of dark berries. The Driftwood Vineyards 2002 Longhorn Red (50% Cabernet Sauvignon and 50% Sangiovese) had berry hints, a lightly structured body and was slightly sweet. Flat Creek Estate 2003 Muscat D’Arancia shows again how this talented team can make a lovely dessert wine. The Haak Vineyards 2003 Blanc du Bois is another delicious sweet wine. This one is made from a hybrid grape in a style that retains floral and fruit aromas with residual sugar (3 1/2%) that classifies it Semi-Sweet. Pheasant Ridge Winery 1999 Cabernet Sauvignon has aged well with lovely stone fruit aromas, chewy tannins and good acidity. Pleasant Hill Winery 2000 Cabernet Sauvignon was crisp with tart cherry fruit and a light body—pair with pasta. Texas Hills Vineyards 2002 Tre Paesano reflected the mineral qualities of the soil and showed a dry crispness with earthy features.

I missed Saturday’s Texas wine tasting because Gordon Elliott was interviewing me for the Fine Living Network cable television program "Simply Wine with Andrea Immer." It’s nice that Texas wines will be featured on this national show. The program was taped at the TDS Exotic Game Ranch in Creedmoor. We talked about Texas wine history and the progress of the industry. I was fascinated by the TDS facility and the "Home on the Range" event held there included a day of various activities featuring wine tastings, barbecue-pit masters in competition, skeet shooting, and dancing to Jimmy LaFave.

The Sunday Fair at the Salt Lick Pavilion is always the best attended Festival event. This year 4,000 came to eat, drink, listen to music and dance from noon to 4:00 P.M. A crowd pleaser featured authentic chuck wagons circled to showcase traditional Texas ranch cooking. Chefs Grady Spears, Tom Perini, Robert McGrath and Matt Martinez worked their own brand of magic on beef products. Robert McGrath served the biggest hunks of beef ribs I think I’ve ever seen and Grady Spears was topping his famous chicken fried steak with cream gravy. First Texas Olive Oil Company of Wimberley drew a lot of interest. Producers have been trying to grow olives in Texas for more than a decade and it is finally paying off. Texas Jersey Cheese and Paula Lambert’s cheeses from Mozzarello Company were once again favorites. Peppers, salsa, pizzas, beef, baked goods and various grocers served the many curious tasters continuously.

Joining 17 other Texas wineries, Lost Creek Vineyard made its debut Festival appearance pouring its medal-winning first releases of White Swan (Blanc de Bois) and its Merlot. Ed Manigold poured the popular Spicewood Bluebonnet Blush while Richard Becker opened a bottle of his new Becker Vineyards Chardonnay, completely dry with rich, velvety and layered flavors. Chad Auler showcased the new Fall Creek Vineyards Chenin Blanc, a crisp, refreshing, floral and fruit-forward wine, and Paul Bonarrigo and I shared a glass of Messina Hof’s multi-award winning Paulo—a Cabernet Sauvignon blend that’s stunning! The full list Texas wine presenters is below. Between taking photographs, chatting with guests and getting around to see the participants I just couldn't get to taste all the wines. Next year!

Alamosa Wine Cellars - 2001 Sangiovese and 2001 El Guapo

Becker Vineyards - 2002 Chardonnay and 2002 Claret

Bell Mountain Vineyards - Chardonnay and Merlot

Cap*Rock Winery - Blush Royale and Palo Duro Canyon White

Driftwood Vineyards - Longhorn Red and Armadillo Red

Dry Comal Creek Vineyards - French Colombard and Comal Red III

Fall Creek Vineyards - Chenin Blanc and Granite Reserve

Flat Creek Estate - Sangiovese, Travis Peak Orange Muscat and Travis Peak Due Ami

Haak Vineyards - 2003 Blanc du Bois and 2002 Cabernet Sauvignon

Lost Creek Vineyard - Merlot and White Swan Blanc du Bois

Messina Hof - Private Reserve Merlot 2001 and Pinot Grigio 2003

Peregrine Hill - Chardonnay and Shiraz

Pheasant Ridge - 2002 Dry Chenin Blanc, 1999 Cabernet Sauvignon and 1999 & 2000 Pinot Noir

Spicewood Vineyards - 2001 Sauvignon Blanc, 2001 Merlot and Bluebonnet Blush

Texas Hills Vineyards - Due and Sangiovese

Winemaker Peter Fraser of Yangarra Estate Vineyard visits Sarah Jane's home.   Yangarra Estate rests below the Mount Lofty Ranges that surround McLaren Vale wine region.  Bordered by the Gulf of St. Vincent and these ranges, McLaren Vale is known for the warm climate and varied soils that produce some of Australia's most famous wines.  Yangarra Estate consists of 240 acres of vines; the remainder of the property (180 acres) is natural vegetation, pastures, waterways and dams.  "It is one of the most beautiful properties to be found in the region," Winemaker Peter Fraser says.  My tasters and I enjoyed his delicious wines and good company when he was featured in my home June3, 2004.  "Located on the property is our 60-year-old, dry-grown Grenache vines. They're some of the oldest remaining vines in the region, and without any irrigated water they grow in 60 million year old sands, nicknamed 'The Beach.'  Grenache and Shiraz are the major varieties on our Yangarra Estate.  We produce wines of intensity and enormous fruit flavor and structure. We have the strong belief that McLaren Vale (especially the cooler foothills) produces some of the best examples of these varieties in Australia.  With only six other Australian wines making it into the famous 2003 Wine Spectator Top 100, we were very proud to have our 2001 McLaren Vale Shiraz come in at number 36.   Yangarra wines are limited and highly allocated and most reasonably priced at under $10.
   2002 Yangarra Estate Old Vine Grenache McLaren Vale
McLaren Vale's bounteous basin is actually the weathered remnant of a long-gone mountain range, revered for the earthy
wholesomeness.  The rosy polished sheen of this Grenache, its blackberry and spicebox bouquet and long, intense finish, perfectly show what these ancient sands produce.  Yangarra, by the way, is Aboriginal for "from the earth." 
   2002 Yangarra Estate Grenache/Shiraz/Mourvedre McLaren Vale
Our estate vineyards have specialized in Grenache, Shiraz and Mourvedre for over 150 years. Combined with constant maritime
humidity, the ancient weathered soils here feed these varieties unusually intense, soft, and soulful flavors. The freshly dug rose garden aroma of this blend reflects perfectly our philosophy of minimal human intervention in both vineyard and winery, and unwavering reverence of our unique terroir. This blend's succulent chocolate wholesomeness gives heart to our name.
   2002 Yangarra Estate Shiraz McLaren Vale
Our estate vineyard is planted in some of the oldest soils in Australia. These ancient soils produce wines with lifted fruit, good color and rich, soft tannins. The opulent aromas of this Shiraz, the dark fruits of plum and black cherries, and the perfectly finessed spice echo with history and a solemn reverence to the soil. This steadfast respect for our unique terroir is reflected in the name of our estate."    Everyone enjoyed Peter's good company and his delicious wines.  Very few cases are available because of limited production.  But ask for these wines as production will rise next year from 600 cases of Grenache to 1200; Shiraz has 4200 cases and the blend has 900 cases.  My students would have bought every bottle on the market had they been available.  Now that's an endorsement!! www.yangarra.com


NEWS

KIM CRAWFORD reports New Zealand’s largest harvest ever: “New Zealand’s wine regions experienced normal and even budburst due to good  carbohydrate reserves and warmer than usual spring weather.   Chardonnay and pinot noir flowering had ideal conditions.  Sauvignon blanc and merlot flowering happened later when it was a little cooler. This led to some berry abortion, a natural thinning.  During October and November, spring and early summer rains coincided with cell division and cell elongation in most varieties, resulting in high potential berry weight, and therefore bunch weight. December and January were warmer than average and advanced the crop considerably.  February arrived and summer had departed! New Zealand recorded one of the coolest Februaries on record, which bought a halt to the ripening process. This coupled with retention of malic acid, which is normally respired by the berry on warm nights, led to a later and more compressed vintage than usual. This is advantageous to areas like Gisborne, which normally require acid addition to chardonnay, but can be complicating in areas like Marlborough as it normally has good levels of natural acidity.  At present, Gisborne chardonnay has been harvested and is showing layers of tropical fruit and intensity rarely seen.  Thus far, I have found that it is as good a vintage as we have had from this region.  The Hawkes Bay chardonnay is impressive with its weight and concentration.  Merlot has been harvested in ideal condition and shows great color and fruit intensity. The wine is due to be pressed off this week, and there is excitement in the winery already as to the quality of these wines.  Marlborough harvest has nearly finished, with chardonnay and pinot noir being harvested first. The chardonnays are strongly varietal and now have finished primary fermentation, awaiting malolactic fermentation. Pinot noir has also finished primary fermentation and has been pressed off, with the best parcels racked into French oak for malolactic  fermentation.   Early indications look promising with good natural sugars, color and aromatics. Pinot gris and riesling were harvested last week and look extremely good early in fermentation. The sauvignon blanc harvest has finished with good volumes of high quality juice. A warm March and dry April allowed the vine to naturally reduce acid levels, through respiration of malic acid, to manageable levels in the winery.   I can confidently say that New Zealand is on track for our largest harvest ever, and early indications predict that this is one of the more consistent vintages for the Gisborne, Hawkes Bay and Marlborough regions. There is great varietal intensity amongst all varieties. There is a great natural acid balance in all juices and good levels of palate weight as well.  Overall, in my 15+ years of winemaking here in New Zealand, I have never encountered a vintage with the varietal strength of 2004. I believe it will be a watershed year for New Zealand as it is the first year we have had good volumes of high quality wine to supply our expanding world markets.”  Kim Crawford, Winemaker

HECK ESTATES Wins at 2004 PACIFIC COAST OYSTER WINE COMPETITION:  Heck Estates won big at the 2004 Pacific Coast Oyster Wine Competition, where its 2002 KENWOOD Vineyards Sonoma County Sauvignon Blanc and 2002 LAKE SONOMA Winery Dry Creek Valley Fumé Blanc each received a coveted "Oyster Award" as one of the 10 best West Coast wines to enjoy with oysters on the half shell.  This marks the third time Kenwood's Sauvignon Blanc has been honored.     Sponsored by Taylor Shellfish Farms of Shelton, Washington, the annual Pacific Coast Oyster Wine Competition invites West Coast wineries to submit their best "oyster wines" - typically dry, crisp white wines - for judging.  The wines are tasted "blind" (with identities hidden) with plump, Kumamoto oysters in the preliminaries, with veteran judges rating each on its "bliss factor." The best wines go on to final judgings in Los Angeles, San Francisco and Seattle.  Expert restaurateur, retailer, and wine and food media judges evaluate the finalists, again paired with tasty "Kumos," and cumulative scores from the three finals determine the "Oyster Award" winners.    In 2004, a total of 153 wines were entered in the Pacific Coast Oyster Wine Competition and 21 reached the finals.  For Heck Estates to have made two of the ten "Oyster Award" winners is a singular achievement.  Produced in a fresh, crisp style from Sonoma County grapes, both KENWOOD Sauvignon Blanc ($11) and LAKE SONOMA Fumé Blanc ($14) provide sensational sipping with these popular shellfish.     

 ARTISANS & ESTATES Vineyards & Wineries (formerly Jackson Family Farms), a group of separate and independently-owned vineyards and wineries by members of the Jackson family., announced the appointment of Clay Gregory as President.  Gregory replaces Don Hartford who will continue as President of Hartford Family Winery and will oversee the management of Jackson Family properties.  Gregory will lead and mentor each separate winery  with its distinct viticulture, winemaking, marketing, sales and financial efforts.  This group of California wineries and wine brands includes: Cambria Estate Vineyards & Winery in Santa Barbara County; Hartford Family Winery, La Crema Winery, Matanzas Creek Winery, Stonestreet Winery, Vérité Estate, Anakota, Archipel and Ray’s Station in Sonoma County; Carmel Road Winery in Monterey County; and Cardinale Estate, Atalon and Lokoya in Napa Valley.    In addition to the separate and independently-owned Artisans & Estates Vineyards & Wineries, the Jackson Family owns Kendall-Jackson Wine Estates and Jackson Wine Estates International which includes holdings in Australia, Chile, France and Italy.

BARTON CREEK RESORT & CLUB has been named "Best Overall Country Club" in Austin in the April edition of AVIDGOLFER.

FLORA SPRINGS celebrated the 20th year of TRILOGY , its Bordeaux-style blend, with a vertical tasting hosted Proprietor John Komes and Winemaker Ken Deis.

TEXAS HILL COUNTRY WINE & FOOD FOUNDATION  hosted a luncheon at MOONSHINE to celebrate Winemaker Paul Hobbs more than 25 years in the wine business. 

TIMO--going to Florida?  I've heard good things about Timo - Southeast Region: Executive chef-partner Timo's menu spotlights Chef Andriola's flair and appreciation for the robust flavors of Italy and the Mediterranean.  Favorites include roasted monkfish, wood-roasted half chicken and veal scallopini.  Chef Andriola has introduced entrees like black grouper on white clam risotto, grilled rack of lamb with white bean ragout and lamb shoulder to complement and showcase the excellent wine cellar assembled by partner Rodrigo Martinez.  Open: Lunch. Dinner,  MON-THU 11 am-10:30 pm., FRI-SAT 11 am-11 pm.,
SUN 11 am-10:30 pm.; Cuisine: Italian-Mediterranean; Reservations: Suggested; Average Check: $60 to $80; Credit Cards: AE/DC/D/MC/V
17624 Collins Ave., Sunny Isles Beach, FL 33160, 305/936-1008






 

 

 

 

 


 

NEW RELEASES (quotes are winemakers' comments)

DRY CREEK VINEYARDS 2003 Chenin Blanc, Clarksburg $8.75: "Aromas of orange blossoms, lemon zest, ripe pear and pineapple, flavors of green apple, candied citrus, balanced acidity, serve with oysters, summer salad, as an aperitif and with Asian cuisine"

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CHALK HILL Estate Vineyards & Winery has released three new wines: 2001 Estate Vineyard Selection Pinot Gris, 2001 Estate Chardonnay, and the 1999 Estate Vineyard Selection, Adele's Vineyard Merlot.  Owner's Peggy and Frederick  Furth first planted the estate vineyards in 1974 and told me, "we have worked diligently to perfect the farming and production of each varietal planted here, Peggy says.  "Each vintage brings its own characteristics and traits, while staying consistent with quality and style."  There's a chef on the estate who works with the wine and food pairings.

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BONNY DOON's artful oeuvre-management team once again titillate our fancies.   Scrivener John Locke noted that springtime and love invite pink wines and matters of the heart to the forefront.  Hence, BOONY DOON has released three good companions: VIN GRIS DE CIGARE;  HEART OF DARKNESS, MADIRAN;  and THE HEART HAS RIESLING.  "Yet love is such a complicated affair," the Scrivener reminds, "that the modern wine drinker/par amour requires a complete arsenal to meet the complex pairings in the realm of food and wine--all the culinary and amorous investigations one might encounter."  So, here is the BOONY DOON answer to these little troublesome matters.

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CAFARO says: "I am passionate about making elegant, balanced wines of classic proportions. My goal is to create wines that are both graceful and worthy of ageing, wines to enjoy with a friends at dinner tonight or age in your cellar for years to come.       Before founding Cafaro Cellars in 1986, I made wine at several small wineries in the Napa Valley (Chappellet, Keenan, Acacia, Robert Sinskey, Oakville Ranch Vineyard and Dalla Valle) and remain a consulting winemaker today at Emilio's Terrace.    Having worked in the Napa Valley for over 33 years, I learned that having control over the grapes makes a huge difference in the ultimate quality of the wines. I now have a hillside vineyard that gives me that outstanding quality. I see my winemaking as traditional in form and modern in execution. I pump the fermenting juice over the cap to extract the most from the fruit, ferment in stainless steel to control temperature and age the young wines in small French and American oak barrels for two years, followed by an additional year in the bottle prior to release.  Production is limited and the wines are available only in selected states or by direct mail purchase.  I love all of Joe Cafaro's wines and I'll bet you will too!

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Bronco Wine Company reports that year after year its wines meet consumer expectations and are recognized for their superb quality in wine competitions.   The following trio recently won gold at the 2004 San Francisco Chronicle Wine Competition.  Bronco had 29 wines win gold and silver medals at this year's competition, which included 2,500 wines from 565 wineries.  Each award-winning wine displays all the character of its varietal.  Try them!

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BLACK OPAL is called ‘the gem from Down Under.’  The range of wines is one of the great success stories of the Australian wine industry.  In 1996, the U. S.  publication Wine and Spirits Buying Guide named Black Opal one of the International Wineries of the Year.  The magazine gives this award to 'those producers who are consistently making great wines in their particular regions’.   Today, Black Opal is exported to the United States, Britain, Japan, Singapore, Canada and many other countries.  The wines,  sourced from South Australia's fine vineyards, have won the same reputation for quality, consistency, and great value for money wherever they're sold. 

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KENWOOD Jack London Merlot shows how climate and soil are exactly right for this grape--one of the most unforgiving in the vineyard.   The Jack London Vineyard seems to be one of those magic spots for Merlot and the 2001 KENWOOD shows just how delicious this wine can be.

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CHALONE WINE GROUP has introduced its new wine, OROGENY.  Consulting Winemaker Don Goldfield says, "Pinot Noir, more than any other grape, reflects where it is grown. We pay tribute to the land with our name.  Orogeny is a geological term that comes from Greek oro, 'mountain,' and -geny, 'birth.'  It refers to the process during which the collisions and separations of the earth's crust form mountains.  A series of orogenic episodes in Sonoma County near the Pacific Ocean formed the mountains and streams that created Green Valley, the unique source for our grapes.   We focus on cool-climate Pinot Noir from Green Valley, the coldest region of the famed Russian River Valley.  Fog flows from the Pacific Coast along the Russian River and through the Petaluma Wind Gap, converging on this small area.  Our grapes are grown on five small vineyards, each only five to ten acres, which were selected to display the bright fruit characteristics of classic Green Valley Pinot Noir.  Their limited size permits us to use hands-on farming techniques.   The vines are planted on ridges in Gold Ridge soils, a mix of sandy loam over sandstone and clay. These sites provide excellent drainage, which promotes even ripening and concentrated flavors.  
The inaugural release is OROGENY 2002 Pinot Noir, $25, has crystalline blackberry fruit and bright acidity, great intensity, substantial tannins and bright berry and cherry fruit and chewy tannins with nutmeg and ginger, elegance and overtones of caramel; versatile pairings, everything from pasta to fish to smoked meats to game birds to a good filet"

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 RANCHO ZABACO has released several Zinfandels and a Sauvignon Blanc.  Well known for its big, bold Zin, ZABACO produces two single-vineyard Zinfandels for the serious Zin enthusiast.  Located in Sonoma County's Dry Creek Valley, also known as Zin Zone, the Stefani and Chiotti Vineyards deliver superior fruit with intense tannins, great depth and complex layers--each characteristic of its distinct vineyard lots.  Dancing Bull is the fun and playful side of Rancho Zabaco, offering wines that provide consumers an appealing product at reasonable costs.

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WYNNS COONAWARRA ESTATE: While the origins of what is now Wynns Coonawarra Estate go back more than a century, its present-day status dates only from the 1950s and '60s.  In 1951 the famous triple-gabled winery and surrounding vineyards, which were built and planted in the 1890s and called Chateau Comaum, were bought by S. Wynn & Co, the Melbourne-based wine makers and merchants.   As a wine-producing area, Coonawarra was then at its lowest ebb. There was no other buyer for Chateau Comaum and Samuel Wynn, the family patriarch and company founder, had failed in his efforts to assemble a syndicate of wine producers to spread the risk of buying the property.             Wynn and his son David took on the task themselves, more out of a sense of responsibility to the industry they loved than in expectation of profit.    They recognized the intrinsic quality of 'Coonawarra claret', but the market for still red table wine was tiny: in the early 1950s Australians drank fortified wines -- especially port and sherry -- almost exclusively.      If it were not for their bold and courageous purchase, the winery would have become a wool shed and the vineyards a sheep run.             Coonawarra may have languished for the previous 50 years, but the establishment of Wynns Coonawarra Estate signaled the area's renaissance.         David Wynn, then in his mid-30s, had gradually taken control of the business as his father moved closer to retirement. He set about his daunting task in Coonawarra with clear-sightedness and determination.      He was Australia's first wine producer to use the word 'Estate' to indicate that what was in the bottle came from the place named on the label.

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DUTTON GOLDFIELD CHARDONNAY: Warren and Gail Dutton bought their first 35 acres west of the town of Graton and planted it to French Columbard in 1964.  Their first sale from that vineyard brought them $88 a ton, and a new family business was born.   "In 1967, we sold their first Chardonnay harvest, and began planting more vineyards, including the Rued Vineyard--planted in 1969.   Russian River Valley chardonnay grapes have a very distinctive character: bright acidity and citrus flavors with stone fruit notes.  So high is the acid, in fact, that even after full malolactic fermentation, the levels are still higher than most Napa Chardonnay the day it is brought in.   Each year, we make a Dutton Ranch Chardonnay that blends several Dutton Ranch vineyards into a wine that is our vision of a classic Russian River Valley Chardonnay."

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BERINGER has released three lovely summer wines that will accompany most anything you put on your plate.  Nicely chilled, these wines also make very nice sipping.

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MATUA VALLEY's founding brothers, Bill and Ross Spence,  played a major role in establishing New Zealand's reputation as an important winemaking region.  They were the first vintners to match microclimate and terrior to specific varietal growing requirements and they were first to plant and produce Sauvignon Blanc--now the signature wine of New Zealand--in their homeland.  Marlborough us recognized for its sauvignon blanc and Gisborne is known as New Zealand's  capital for chardonnay--fragrant, soft and youthfully appealing.

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GLORIA FERRER has a 335-acre estate in Carneros with no less than 11 soil types and a wide variety of clones and terrain that combine with the daily fog and wind to produce exceptional Pinot Noir.  "For 18 years we've studied the Carneros and its relationship to our vines," says Winemaker Bob Iantosca.  "With knowledge of our terroir as a guide, the estate Pinot Noir gains complexity and consistency with each passing year."

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TALBOTT Vineyards family of wines, with the emphasis on family, includes, high standards, hard work and commitment.   The family began with a tie company in Carmel in the 1950s--Robert sold the hand-crafted ties Audrey made.  Their hard work was rewarded.    The Talbotts became interested in fine wines through business travel to Europe.   They dreamed of making their own Chardonnay one day,  influenced by Burgundian techniques.  In 1982, son Robb Talbott and his wife Cynthia planted the 24-acre Diamond T, founding their wine estate.  By 1989 the Talbotts had produced several successful vintages.  More acres were purchased, and a winemaking facility was designed.  More vineyards were added in 1994 when Robb  purchased the Sleepy Hollow Vineyard in the Santa Lucia Highlands, an acquisition that gave greater control over the quality of the grapes and managing their vineyards.  Sleepy Hollow ownership made the Talbott family the county's largest family grower. From the point of the Sleepy Hollow purchase onward, the fruit for all wines produced by Robert Talbott has come exclusively from the Talbott estate vineyards.   The first Talbott Pinot Noir was released in 1994.  Several wine names reflect family members:  Talbott's Cuvee Cynthia; Case Pinot Noir, named after Robb and Cynthia's oldest daughter, Sarah Case; Logan Pinot Noir and Chardonnay are named after Robb and Cynthia's son, Robert Logan, and the Kali Hart Vineyard Chardonnay, named after Robb and Cynthia's youngest daughter, Kali Hart.  The total production remains relatively small; near 24,000 cases per year divided among all seven labels.   "Our  standards of excellence at Robert Talbott Vineyards have remained high with adherence to small lots, hands on methods, and traditional Burgundian approaches," Robb says.  "The estate vineyards are maintained with the same quality-driven discipline we respect at the winery.   And because we  only uses a fraction of our fruit, the remaining grapes are highly sought after by other prestigious wineries."

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VALLEY OF THE MOON 2000 Cabernet Sauvignon, Sonoma $20: "This wine illustrates how winemaking, vintage and blending work together to achieve natural structure and elegance.  No one element dominates.  It displays intense, complex aromas of cassis, cedar, blueberry and smoke--accented by sweet oak--with silky tannins and a long finish."

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NAPA RIDGE WINERY Winemaker Bob Stashak believes one of the strengths of NAPA RIDGE is the ability to source from diverse vineyards throughout California.  "When I make wine, I look to winegrowing regions for the ideal grape varietal I want to use," he says.  "Because of our extensive, quality vineyards and long-term sourcing relationships, we continue to release wines of optimum quality at a fair price.

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PEPI:  Pepi Winery is an innovator and pioneer in the quality production of Italian varietals in California. We are well-known for crafting the quintessential California Sangiovese, stellar Sauvignon Blanc, and crisp Pinot Grigio.   Latest news: " No Tools Needed Cutting Edge Wines Deserve Cutting Edge Closures" With a twist of an elegant new screw cap, Pepi Winery will make one giant leap for simplicity and ease, sending the traditional corkscrew straight to the dustbin of contraption history. Beginning this month, the entire lineup of Pepi wines — including the popular Pinot Grigio, Chardonnay, Sauvignon Blanc and Sangiovese — make a radical statement about the way premium wine is opened and presented. Added to the popular wine portfolio will be a Syrah, Merlot and Cabernet Sauvignon, all featuring sleek new Stelvin® screw caps.

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CASTELLO DI GABBIANO 2003 Pinot Grigio, Italy $10: "Floral notes with nuances of pear and honeydew melon are on the nose.  Citrus flavors are crisp on the palate, along with complex flavors of green apple and faint melon, lively and well-structured, a harmonious balance of fruit and acid, light bodied with a long finish that reveals hints of citrus and almonds."

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GEYSER PEAK WINERY:  "We believe in the unique expression of each vineyard" is a quote that explains the philosophy behind the Block Collection of wines.  Introduced in 2000, The Block Collection wines are an expression of the unique growing conditions that exist within a handful of vineyards that consistently produce outstanding wines. Each Block Wine reflects the terroir-driven qualities of a unique site within the vineyard. They are made in miniscule quantities with minimal intervention so the distinctiveness of each site is revealed.

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KING ESTATE's mission is to produce varietal wines of consistently exceptional quality through meticulous fruit selection, impeccable winemaking
practices, and judicious blending. Wine production at King Estate focuses on three main varieties, Pinot Noir, Pinot Gris, and Chardonnay, and features the small lot, hands-on winemaking techniques essential to produce the finest wines.   When growing conditions are ideal, King Estate has been known to produce a Cabernet Sauvignon and old vine Zinfandel. 

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© 2004 Sarah Jane English

Sarah Jane: sarajane@onr.com

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