And so there we were, in 1100 square feet packed with people and barrels and grapes and a forklift and a bucket of Tecate—at ground zero of what I have no doubt is a new moment for wine in this city, because here’s the thing: the wine is good. And they have the momentum and enthusiasm behind them to keep these wheels turning. Owner Jasper Dickson is a bon vivant/musician/winemaker/entrepreneur, who has a passion for wine and for LA—and he’s got a plan for both.
Read MoreAn icon in California wine, Talley is a family-run farming operation who’ve been growing and bottling classic Pinot Noir and Chardonnay wines from the Central Coast since the 80s. This is their 33rd harvest since they began, back in the day when they were the first growers of Pinot and Chardonnay in the region. I talked to Brian about cooking, food, wine, and the holistic approach that is the backbone of his family business.
Read MoreTucked in the northeastern corner of Napa Valley, just south of the Palisades Mountains is the legendary Eisele Vineyard. Long recognized as one the finest Cabernet Sauvignon vineyards in Napa Valley, this stunning site owes its success to its various owners over the last century, each who contributed significant influences to the quality of vineyard. It is no surprise then that the new owner, François Pinault from Château Latour, is likewise elevating the standards that were already so remarkable. As the 2015 vintages are being released, we are starting to see these new influences, and it’s pretty exciting.
Read MoreJeff says his family are farmers, that’s their identity. It’s not hard to romanticize that connection to the land—that’s what us wine geeks go in for, right? The beauty of how a glass of wine connects us to the weather and the soil and the people? But there is something so rooted and real about this family in this place. It’s a different California wine story than, say, much of Napa, where people came from elsewhere to stake their claim on winemaking. The Pisoni story happened from the ground up: a family already connected to the land with one visionary and a crazy idea.
Read MoreThe temperature was a beautiful 78F, the sun shone brightly, and a delicate wind rustled the surrounding trees. I opened my car door and was immediately embraced by the comforting smell of smoky BBQ wafting towards me from the large outdoor grill. The soon-to-be snack- shack Airstream trailer was occupied by a catering crew preparing an array of delicious Spamburgers and spicy grilled shrimp. I checked in, poured a glass of rosé and observed the finished space. The new building is gorgeous…
Read MoreTerroir is a complex concept. It’s commonly translated as “a sense of place,” and most understandings of the term are largely dependant on how the vine’s physical environment affects the expression of the resulting wine. Soil type, aspect, climate and farming regime all contribute to the raw material—grapes. Then it’s over to the winemaker to preserve these distinctive markers of that particular place and encapsulate them in a bottle. Very few times in my life has this concept of a more holistic definition of terroir made more sense than on a recent trip to visit Ordaz Family Wines in Sonoma.
Read MoreHitching 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 MorePete 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 MoreA 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 MoreUnder 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 MoreAfter 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.
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