Field Trip Part II: A Sneak Peak of the New Tasting Room at Hitching Post II
Hitching Post II is famous for more than just its role in Sideways, of course. Owners Frank Ostini and Gray Hartley serve a mean steak and have been making their own wine since 1979. We were treated to some of their generous hospitality, and we got a sneak peak of their upcoming tasting room, which will be opening any day now! They are putting the finishing touches on a property directly next to their current restaurant, which includes an airstream trailer soon to be a kitchen for small bites
Read More
Field Trip! Among the Vines at Stolpman
Pete took us all around the property. We could see the hills surrounding the vines and their neighbors, Jonata and Beckman vineyards. We could see their plots of new plantings, which are mostly Jura varietals that haven’t been bottled yet. We were able to ask Ruben all the geeky questions of our hearts’ desire about trellising and canopy and the like while getting a good sense of Pete’s vision for the winery. The way that Stolpman approaches their company, with integrity for the people and the vineyards and the vinification—I could see that in every step along the way. And I thoroughly enjoyed the wines.
Read More
For Sake’s Sake! Try Some of the Amazing Sake We Have on Our Shelves
A long grain of rice is about a third of an inch long. To make what is arguably the finest grade of premium sake, daiginjo, you must polish away half of that grain, removing the protein and fats from its outer layer until its starchy core is left. That’s one-sixth of an inch of material left to work with per grain. Needless to say, you need a lot of rice. According to some estimates, it takes about 3.5 pounds to make one liter of sake. This varies wildly, as there are different types of rice and different styles of sake, but at the heart of this Japanese beverage is rice and the act of polishing it. It’s a beverage focused on process.
Read More
Alfaro Family Vineyards is Heating up Corralitos
Under his Alfaro Family Wines label, Alfaro primarily produces estate Pinot Noir and Chardonnay, in addition to small lots of Syrah, Merlot and even a little Grüner Veltliner. His wines are delicate, bright and terroir-expressive; a style Alfaro has developed over time. “We used to do major cold soaks and tried to extract all of these different flavors. Today we tend to go the opposite direction. I’m making better wine by being more gentle with the grapes and trying to let them work on their own,” he explained. The results are pretty astounding. It’s no wonder he has a line out the door of winemakers who want buy his grapes.
Read More
The Last of the Cult Cabs
After travelling to about a dozen palatial estates throughout Napa, the humble and straightforward approach that the brothers apply to their craft was a breath of fresh air to say the least. The 2015 vintage they shared with us was a meticulous expression of their treasured To Kalon parcel - aromatically brilliant, immensely layered and expressive, with each sip seemingly exposing another dimension that was intriguing and compelling. It is a special place, a unique story, and a fantastic wine. It also just happens to be one of modern Napa’s biggest success stories and one of the wines most coveted by collectors these days.
Read More
