“The” PERFECT 97+ Point Cabernet JUST arrived



This might be one of the very best Cabernets to come from Knight’s Valley. The venture is owned by Norma Hunt (wife of the late Kansas City Chiefs owner Lamar Hunt – who pretty much invented the Super Bowl). This gorgeous property is well-situated, and when you bring in the BEST Quarterback – Wide Receivers Trio of wine (Philippe Melka, Maayan Koschitzky,and Jim Barbour), you can only achieve one thing – SUPER BOWL-like fame with the accompanying quality. The property borders Bidwell Creek, thus the name of the vineyard. So after winning this year's Super Bowl, one can only celebrate with this “Perfect Season” Cabernet!

Perfect Season 2021 Cabernet Sauvignon “Estate” Knight’s Valley
GGWC 154.99
FREE SHIPPING on 6
Use code PERFECT during checkout


The 2021 vintage of Perfect Season Cabernet Sauvignon was crafted by winemakers Philippe Melka, Maayan Koschitzky, and the Atelier Melka team from grapes farmed by viticulturist Jim Barbour. In its youth, it benefits from 2 hours of decanting. We hope you enjoy.

FMW 97+ Points: “Only 242 cases of the PERFECT SEASON 2021 Cabernet were produced, so it won’t be around for a long time. This 100% Estate Grown Cabernet is well-crafted and offers up unique aromas of red and black stone fruits, a hint of chocolate, and a whiff of spice cabinet as I call it. A stunning wine with a voluptuous body loaded with intense concentrated, yet very well-manicured and balanced fruit. Black stone and espresso/mocha on the mid-palate merge into a long-lasting and lingering finish of elegant tannins. THIS IS A MUST-HAVE CABERNET FOR YOUR CELLAR!”

Philippe Melka & Maayan Koschitzky Winemakers note: “The 2021 Vintage of Perfect Season represents another beautiful vintage from our estate vineyard. Full, inky dark, and massively expressive of its place.  The wine offers a nose of blackberry, plum, blueberry, cherry compote, dusty cocoa, and holiday baking spice that follow through on the bold palate. There’s a beautifully silky texture with youthful tannins which are tamed with a quick decant. The finish is lingering and dominated by dark fruits. Only 242 cases were produced.”
 
Also check out: Arrowhead 2021 Reserve Cabernet Sauvignon Estate 95+ Points

Click here or on the links above to order!
Call 415-337-4083 (landline, please do not text here – we will not receive
it) 
email frank@ggwc.com for availability and priority allocation

Drought-Free Status for California Through 2025? Forecasters Think So

Drought-Free Status for California Through 2025? Forecasters Think So
 
When it rains, it pours. In this case, it’s a positive for drought-weary produce growers in California. 

Precipitation has been plentiful lately across the Golden State thanks to consecutive winter seasons of powerful storms and atmospheric rivers. A recent blizzard just added more to the already-ample snowpack. With all this, meteorologists with AccuWeather are predicting California to be free of widespread drought through the end of 2025.

According to AccuWeather, six key reservoirs across California have water levels at or well above the historical average. Levels in these reservoirs are expected to climb as the wet pattern continues for the time being and snowmelt follows.

It doesn’t seem that long ago when California was embroiled in a prolonged drought. Actually, it was almost two years ago exactly when farms and cities that draw drinking and irrigation water from the state’s major rivers were ordered to prepare for mandatory cutbacks. The State Water Resources Control Board announced it was sending letters to approximately 20,000 water right holders — farmers and cities with historical legal claims to river water. Part of the letter read as follows: “We are experiencing historic dry conditions: February is usually California’s wettest month, but January and February 2022 were the driest we’ve seen in recorded history …”

Growers were forced to adjust and get creative to beat the heat and protect their crops.

Fast forward to March 2023 where California growers were enjoying a groundwater recharge, but still keeping an eye on storms during bloom time. Can you have too much of a good thing? The extra precipitation hasn’t come without challenges. Instances of elevated plant disease activity came in waves on the heels of atmospheric river events. Data backs this up. In 2023, California farmers treated the most acres since 2020.

Back to present day where additional water releases might be needed and almond growers warned to watch for unusual disease outbreak.

So, what flipped the script from drought to deluge? A major factor in California’s abundance of precipitation over the last year plus is El Niño. The climate pattern is notorious for bringing wild weather to the West Coast. This go-round has been no exception. Forecasters though are expecting El Niño to be phasing out and replaced by its counterpart La Niña this summer.

Does that mean California will be left high and dry again? Not anytime soon at least, thanks to the precipitation surplus.

A strong La Niña though could set the table for what could be a highly active Atlantic hurricane season. More on that to come. Extended forecasts release next month
 

Visit us at https://GGWC.com!
As always, don't hesitate to call us at 415-337-4083 or email frank@ggwc.com for selection advice or assistance!

Tiny Production  96+ Point UNDER $60 MUST HAVE RED


STORY: Waits-Mast Family Cellars was founded by Brian Mast and Jennifer Waits in 2005. Before they started making wine they were passionate wine consumers. Many weekend getaways were spent exploring wineries across California and a few special trips exposed them to wines in France, Switzerland and New Zealand.

Under the guidance of their winemaker Shalini Shekhar (formerly with Roar, Copain, William Selyem) and the staff at Roar they are making great wines, and the rest as they say…. is history.

Waits Mast 2021 Pinot Noir “Oppenlander” Mendocino
GGWC 59.99
FREE SHIPPING on 12
Use code WAITSMAST during checkout


FMW 96+ Points: This single vineyard Oppenlander Pinot Noir, offers up a bright and complex aroma of black-cherry, and cranberry fruit notes. The 2021 vintage shows off an amazing body, with great balance, lively acidity, and concentrated black and red stone fruit flavors that make this a very special and appealing wine. The aromas are vibrant, the juicy, mouthwatering cherry and black fruit flavors are gleaming and the wine finishes with a long-lasting silkiness. This wine should cellar well for a good 8-10 years.
 
Winemaker Notes: “Showing a beautiful medium ruby hue with a tinge of violet on the edges, the 2021 Oppenlander opens up with aromas of black cherry, raspberry candy, and hints of lilacs and black tea. Rich dark fruit envelops the palate, complemented by notes of clove, rhubarb, sandalwood, and a subtle interplay of vanilla and cocoa. The aromatics on this wine also smell like harvest – that complex mix of earthy, flowery, and sweet fragrance that can evoke nostalgia as we enter a cooler time of year. How appropriate as we release this ninth vintage of our Pinot Noir made from this coastal-influenced site.  The structure and subtle fine-grain tannins of this wine result in a long, fruit-driven finish and ensure years of complexity unfolding as the wine ages gracefully. As you think about autumn dishes like roasted pork with butternut squash or herb-crusted lamb chops, this wine will provide inspiration for some great food pairing.“

Click here or on the links above to order!
Call 415-337-4083 (landline, please do not text here – we will not receive
it) 
email frank@ggwc.com for availability and priority allocation

ICYMI Pisoni’s “FINEST” Lucia Pinot EVER



The Pisoni family has been farming Monterey County soil since the turn of the 19th century, when their ancestors immigrated to California. In 1951, Eddie and Jane Pisoni founded Pisoni Farms, a commercial produce operation in the Salinas Valley. They purchased land in 1979 high above the valley floor to graze cattle. At the time, this seemed all it was suited for. But their son Gary had other ambitions for the highland property. He wanted to make wine. His parents said he was nuts for wanting to plant grapes and that people go broke looking for water. This all may have been partly true. In 1982, with no water source, Gary planted his first five-acre vineyard block on an east-facing slope at 1,300 feet. After eight years of searching, he finally discovered groundwater beneath hundreds of feet of granite. He planted another seventeen acres to Pinot Noir, and it wasn’t long before California artisan winemakers started lining up to buy his grapes.

The first vintage of Lucia debuted in 2000 with the Lucia Pinot Noir from the Garys’ Vineyard. It was the beginning of a new chapter for the Pisoni family, with Mark and Jeff Pisoni joining their father Gary to pursue a shared dream of building the family wine business and adding winemaking to grape growing.

Today, with Mark as grower and Jeff as winemaker, Lucia wines are considered among the finest in California. In the Wine Advocate, Jeb Dunnuck wrote: “The Pisoni Family’s Lucia label continues to be a source of incredible wines that always over-deliver.”

Lucia by Pisoni 2022 Pinot Noir ”Estate Cuvee”
Santa Lucia Highlands

GGWC 64.99
FREE SHIPPING on 12
Use code LUCIA during checkout


FMW 95 Points: “The fruit for this 2022 bottling was sourced from the Pisoni Estate, Garys’ and Sobernes properties. The 2022 is a complex wine that gets out of the starting cage with bright notes of strawberries, cured meats, and a touch of earthiness, and light floral notes. This well-structured wine is layered, with red stone fruit, sandalwood, and a touch of cranberries on the palate. The wine finishes  with long and silky smooth tannins.”

Jeff Pisoni Notes: “Entirely estate-farmed and sourced from these premier vineyard sites within the Santa Lucia Highlands, the 2022 Lucia Estate Cuvée of Pinot Noir represents our continued dedication to excellence in farming and winemaking. A sumptuous blend of 60% Pisoni Vineyard, 23% Garys’ Vineyard, and 17% Soberanes Vineyard, this wine offers up enticing aromas of strawberry compote, juicy cranberry, sandalwood, and black tea leaves, all contained within the embrace of its deep ruby hue. Carefully monitored fermentation temperatures and methodical extraction techniques have produced a wine of remarkable depth, concentration, and complexity. Layers of black cherry, Mission fig, spiced plum, and berry crumble provide a stepping stone for more subtle hints of fresh sage, clove, and vanilla bean to make their voices heard. A true snapshot of these wind-swept vines, this Pinot Noir finishes with vibrant acidity and a distinct, yet noticeably approachable structure. Don’t be surprised to see this wine continuing to amaze for years to come.”

The Vineyard source: Grown exclusively from the Pisoni, Garys’, and Soberanes vineyards, the Lucia appellation-based wines are a wonderful representation of their estate vineyards, of which each block is cultivated to the same high standards. These wines offer excellent value and Jeb Dunnuck has previously described these AVA blends as “a perfect example of the incredible quality that’s consistently coming from this estate.”

Click here or on the links above to order!
Call 415-337-4083 (landline, please do not text here – we will not receive
it) 
email frank@ggwc.com for availability and priority allocation

96 POINTS, UNDER $60 RED GEM

 
This is the seventh release from this hot little winery that will dazzle you both in taste as well as cost!  The Hundred Suns winery is still very much under the “horizon” but not for long. Grant Coulter, a California native traveled the world after receiving his enology degree. He worked harvest with the best of the best in California, France & Australia, eventually settling in Oregon. After a few stints as an Assistant winemaker in a few wineries, he landed at Beaux Freres, where he soon became the Head Winemaker. Grant is responsible for the amazing 2013, 14 & 15 vintages at Beaux Freres (all rated in the high 90s, plus the Top 2 wines of the year, etc.). With his wife he created his own label “Hundred Suns”, a tiny Pinot Noir and Syrah venture.

Hundred Suns 2021 Pinot Noir Bednarik Vineyard
GGWC 59.99
FREE SHIPPING on 12
Use code 100SUN during checkout


Jeb Dunnuck 96 Points: “Although it comes from the Tualatin Hills, a cooling coastal influence emerges from the 2021 Pinot Noir Bednarik Vineyard. Bright ruby, it’s red-fruited and packed with aromas of tangerine citrus oil, fresh red flowers, and fresh herbs. Medium-bodied, with a vibrant, driving core of fresh acidity, ripe tannins, and a mineral texture, toasty notes of incense linger on the finish. An outstanding Burgundian-slanting wine, it has fantastic tension and balance. Drink 2024-2036.”

IWR 96 Points: “Grown on own-rooted stock planted in 1988, it’s aged for 11 months in French oak barrels and showcases a light purple core with a bluish rim. Interesting dust, earth, and spice notes pop from the glass and compliment the black raspberry and cherry fruits that play second fiddle. The impeccable balance between the luscious fruit, the peppery spice, and the rounded but firm tannins, produce a Pinot Noir that I highly recommend and one that should cellar for over a decade without a problem. *Highly recommended* *Editor’s choice”


Winery Notes: “Rooted in marine sedimentary soil deep in the cool coastal foothills, this 6-acre, own-rooted vineyard was planted in 1988 by William Bednarik to Pommard and Wadenswil clones of Pinot Noir. A dry winter and warm spring led to a warm growing season ending with a dry fall. Handpicked on September 20th & 26th, the grapes were broken up into five lots with varying percentages of whole cluster. Grapes were fermented with indigenous yeast and aged in oak for 11 months. Then they were moved gently to bottle, unfined and unfiltered. This Pinot Noir is layered with ripe cranberries, sweet red fruits, and floral aromas that accompany the refined and silky palate.”

Click here or on the links above to order!
Call 415-337-4083 (landline, please do not text here – we will not receive
it) 
email frank@ggwc.com for availability and priority allocation

Do U.S. Consumers Really Want Ingredient And Nutrition Labeling On Wine?

Do U.S. Consumers Really Want Ingredient And Nutrition Labeling On Wine?

Liz Thach, MW – Contributor
 
Searching for ingredients and nutrition information on a wine label – GETTY
 
Providing ingredient and nutrition labeling for wine and other alcoholic beverages has not traditionally been required by federal law in the United States. However, with the European Union enacting a mandatory ingredient and nutrition labeling regulation for wine beginning in December, many industry experts are wondering if similar legislation will be forthcoming in the U.S. as well.

The big question is, do consumers really care about wine ingredients and nutrition labeling? In order to answer this query, Wine Market Council, a non-profit research organization that has been conducting research on the U.S. wine consumer since 1996, launched a study on this issue, in partnership with Merrill Research. They gathered responses from a sample of 1,005 U.S. wine consumers via an online survey in November of 2022, with some interesting results.

“The results show that 38% of U.S. consumers believe that an ingredient list should be included for wine, 42% for beer, 57% for hard seltzers, and 60% for RTD (ready to drink) cocktails,” stated Christian Miller, Research Director for Wine Market Council. The study also showed that consumers believe wine to have the lowest number of ingredients compared to beer, followed by hard seltzers; with RTD cocktails perceived to have the highest number of ingredients.
Wine Market Council Study on Ingredient/Nutrition Labeling for Alcoholic Beverages.
WINE MARKET COUNCIL AND MERRILL RESEARCH


Though I recently assumed the part-time position of president of the non-profit, Wine Market Council, I was not involved in conducting this particular study on Wine Ingredient & Nutrition Labeling.

Nutrition Labeling for Wine and Consumer Misperceptions

“Regarding nutrition labeling, only 25% of U.S. consumers currently think it should be included on wine labels, but this jumps to 33% for younger consumers under 40 years of age,” continued Miller.
When consumers were asked which nutrition information they were seeking, the first item they identified was calories, followed by amount of sugar, and then carbohydrates.

“Disturbingly, however, the study showed that nearly 50% of U.S. wine consumers believe that wine is high in added sugar,” stated Miller. In actual fact, the majority of wine doesn’t have any added sugar. Instead, during fermentation, the yeast eat all of the sugar in the grapes, turning the grapes into a dry wine. Even the majority of semi-sweet and sweet wines do not have sugar added – instead it is the natural sugar in the grapes or grape concentrate.

Another troubling finding of the study is that consumers are confused about the actual number of calories in wine, with 38% estimating the calories for a “typical restaurant serving of wine” to be from 100 to 149, and 23% believing it to be 200 calories or more. In reality, a 5-ounce glass of dry white wine averages only 120 calories and red wine averages 125 calories, with both having around 4 carbs, according to the USDA Food database.

These results suggest that the wine industry needs to do a better job of communicating that the typical wine is not made with added sugar and is lower in calories and carbs than many consumers believe it to be.

Why Alcoholic Beverage Ingredient Labeling Is More Important Now

The call for ingredient and nutrition labeling for alcohol has primarily been spurred on by the growing trend of health and wellness. Younger consumers around the world are more conscious of this trend now, especially in the aftermath of the Covid pandemic, and are seeking more transparency from products.

There have also been a number of consumer lawsuits filed against wine, due to ingredients that may cause allergic reactions, and/or violate certain diets, such as a vegan diet. For example, a few wineries still use egg whites for fining, which could be an allergen for some people, and is not allowed in a vegan diet. Therefore, the lawsuits are asking that ingredients be listed.

The reason alcoholic beverages are exempt from adding ingredient and nutrition labeling like other beverages, is because alcohol is regulated by the TTB (Tax, Trade & Bureau) and not the FDA (Food & Drug Administration), like other food and beverage products. However, with mounting consumer pressure and the new E.U. regulation mandating ingredient and nutrition labeling for wine, experts are predicting that this could soon change in the U.S..

Cons of Wine Ingredient/Nutrition Labeling for Wineries

Though adding ingredient and nutrition information to wine labels and packaging has been allowed in the U.S. for many years now, the majority of wineries have elected not to do so, primarily for the following reasons:

Administrative Costs 

 An obvious downside is the added administrative costs of redesigning labels and packaging to include this information. Furthermore, label changes must be approved by the TTB, so this takes extra time. Though QR codes are one of the suggested solutions, the Wine Market Council study showed that only 15% of older consumers (aged 60+) were in favor of this compared to 46% of younger consumers (aged 21-29) who liked QR codes. This could be highlighting a QR code technology gap in the generations.

Documentation 

 Another con is the need to document all ingredients added to wine. Though the majority of small wineries add very few ingredients (usually just grapes, yeast, yeast food, and sulfur-dioxide as a preservative to wine), there are some years when the weather is more challenging to the grapes, and approved additives may be used. Currently the TTB allows around 75 additives to wine. It could be distressing to some consumers to see a longer list of additives than they expected.
Examples of Wine Labels With Ingredients and/or Nutrition Information (Bonny Doon & Sunny With a … [+]THACH
 
Pros of Wine Ingredient/Nutrition Labeling for Wineries And Consumers

Despite the drawbacks, there are several positive aspects of providing ingredient and nutrition labeling on wine packaging:

Correcting Consumer Misconceptions 

A major advantage is that many of the consumer misconceptions about added sugar and high calories can be corrected. Consumers can feel more comfortable and safe knowing that most wine doesn’t have added sugar, is relatively low in calories and carbs, and is primarily made with a few simple ingredients – mainly grapes.

This is why Heidi Scheid, EVP of Scheid Family Wines decided to provide nutrition labeling on their wine brand, Sunny with a Chance of Flowers. The label includes calories, carbs, protein, fat, lists zero sugar, and is only 9% alcohol.

“Today’s consumer is curious! They ask questions and want to know more about what they’re putting into their bodies. We hear from so many Sunny drinkers that they appreciate the information and transparency, and we believe it’s invaluable in building brand loyalty,” reported Scheid in an email interview.

Consumer Allergen Safety 

Another benefit is that consumers who are allergic to certain wine fining agents, such as albumen (egg whites), casein (skim milk), and Isinglass (fish) will be able to read this on the label and avoid those wines. Likewise, consumers on strict vegetarian or vegan diets, will also be made aware of this.
Indeed, this is partially the reason that Randall Grahm, Founder of Bonny Doon Vineyard and current owner of Popelouchum Estate, was one of the first wine businesses to use ingredient labeling in 2008.
“I'm a strong proponent of ingredient labeling. It is not just the ethical thing to do. We really do owe it to people who have medical, personal, or religious issues with the presence of this or that additive in their wine to accurately represent the wine's relevant contents,” said Grahm in an online interview.

Potential Increased Wine Sales 

Given that U.S. wine volume sales are currently losing market share to spirits, especially to RTD cocktails that often include calories and carbs on the container, by providing ingredient and nutrition labeling on wine, consumers can feel more confident about their wine purchases, resulting in potential increased wine sales. Furthermore, any U.S. winery that is currently or hoping to export their wine to the E.U. will need to do this anyway.

TTB Launching Public Comments Forum on Alcohol Ingredient Labeling

Some good news is that the TTB has recently announced that they are getting ready to open an online public comment forum on the topic of ‘Ingredient Labeling of Distilled Spirits, Wines, and Malt Beverages ANPRM’ (RIN: 1513-AC95). It is expected that the forum will be open for several months so the TTB can gather information on how U.S. consumers and the wine, beer, and spirits industry feel about this issue.

When I contacted the TTB on the timing of the forum, Tom Hogue, TTB Spokesperson, responded via email: “While we try to be as transparent as possible about anticipated timelines and next steps, actual timing of any rulemaking effort is subject to competing priorities and unforeseen events impacting our budget and/or scheduling.”.
 

Visit us at https://GGWC.com!
As always, don't hesitate to call us at 415-337-4083 or email frank@ggwc.com for selection advice or assistance!

Helen Turley/Marcassin Disciple’s Extraordinary 96 Point Chardonnay –VERY LIMITED

Chardonnay
 
Owner/winemaker Matt Courtney grew up in Danville and attended Cal as a philosophy major. After graduation, he worked in area restaurants which led him to Chez Panisse and his first exposure to the world of fine wine. He began studying for the M.S. exam while working with Ken Fredickson MS at Terroir Bistro in Jackson Hole and it was there that he began to feel that winemaking, not wine tasting, was his true calling. A day spent with Jacques Ladiere in the cellars of Louis Jadot confirmed it. It was back to school, this time at UC Davis, to study viticulture and enology, and right out of school he was tapped by Helen Turley to replace his friend, Brian Marcy (Big Table Farm) as her assistant at Marcassin Vineyards. He remained there from 2005-2013 and the day after his departure started Ferren Wines with David Wherritt, a good friend from UC Berkeley. Ferren, an old English word meaning, “far or distant”  encapsulates the remoteness of the Sonoma Coast, from which all the fruit for Ferren is sourced – Frei Rd., Silver Eagle, Lancel Creek. Ferren is a “must have” for any wine list and we are thrilled to be representing them

Ferren 2021 Chardonnay, Sonoma Coast 
GGWC 74.99 


Ferren’s Sonoma Coast Chardonnay is a barrel-select blend of all the single vineyard Chardonnays (Frei, Silver Eagle, and Lancel Creek). No less astounding in texture, depth, or acidity, it is simply barrels that offer more in their youth and the tiniest touch less oak.
  
Robert Parker 96 Points: “The Chardonnay Sonoma Coast is a blend of declassified barrels from Ferren’s single-vineyard program. It was matured in 20% new French oak for 12 months and six months in stainless steel. It takes time to unfold from youthful flint and crème brûlée aromas to deeper tones of baked quince, warm peaches and roasted almonds. The light-bodied palate pairs concentrated, creamy flavors and generous yet integrated oak spice with lively acidity, and it has a long, nutty finish. 272 cases were made.”
 
FMW 96 Points: “This might be one of the more elegant, and aromatic wines I have tasted lately. The aromas of Anjou pear, Gravenstein apple, and lemon zest jump out of the glass. The 2021 vintage offers an amazing body and wonderful balance with the right amounts of tropical fruit and a touch of nuttiness, and mouthwatering acidity ratios. On the mid-palate, you’ll encounter a whiff of minerality, that leads into a long and lush finish of silky creaminess.


Click here or on the links above to order!
Call 415-337-4083 (landline, please do not text here – we will not receive
it) 
email frank@ggwc.com for availability and priority allocation

A BARGAIN “WINE OFFERING”

Sans Liege The Offering
 
Owner & Winemaker Curt Schalchlin has been producing high-quality domestic Rhône blends at a very respectable price level for years. Curt worked for some of the best winemakers in the industry and went solo about over a decade ago, and the rest is history. Today Sans Liege has a worldwide fan base among my clients, as far as Japan, Europe, and South America. The 2020 Sans Liege “The Offering” is by far the best Cali Côtes du Rhône release to date! 

Sans Liege 2020 GSM “The Offering” Santa Barbara                    
RETAIL 34.99 – GGWC 32.99
FREE SHIPPING on 12
Use code SANS LIEGE during checkout


The Sans Liege “The Offering” (a blend of 42% Grenache, 38% Syrah, and 20% Mourvèdre) is a wine that captures the imagination and challenges expectations, it displays a beautiful purity and depth that is reminiscent of having a summer picnic in an ancient church. Resinous scents of black cherry cola, frankincense, fresh-peeled Clementine orange, and vanilla extract lead to a well-structured and balanced palate of curried mix-berry cobbler, turmeric, dark chocolate cocoa nibs and black pepper with rocky, silky tannins.

Winemaker Notes: “Within the refuge of the cottage fire dances in the wood-burning stove while outside a coastal storm rages. The windows show you redwoods and sassafras trees being assailed by rain. You pick up your book to settle in for the afternoon and take in a long breath. Scents of dark cherry, chocolate shavings, and baking spices linger in the air from the morning’s baking project and they meld with the more savory aromas of herbs de Provence and white pepper from the kitchen. As you exhale you happily ease into quietude. Blend: 44% Grenache, 36% Syrah, 20% Mourvèdre”

Wine Spectator 94 Points: “Distinctive, refined and well-built, offering expressive black cherry, cigar box, green olive, and cured meat accents that build richness on the long finish. Grenache, Syrah, and Mourvèdre.”

Also check out: Sans Liege 2022 Cotes du Coast White Rhone Blend (assorts for FREE SHIPPING)

Click here or on the links above to order!
Call 415-337-4083 (landline, please do not text here – we will not receive
it) 
email frank@ggwc.com for availability and priority allocation

ICYMI – THE 99 POINT HOBEL 2021 CABERNETS ARE HERE

 
The story of Hobel Wine Works began in 1998, when Cameron Hobel first met friend and winemaker Thomas Rivers Brown in Napa. Cameron was working as the Director of Business Development of a wine auction site and Thomas was working as Assistant Winemaker at Turley Wine Cellars. Their mutual love of great wine led to many shared dinners and glasses of wine, where they discussed the prospect of finding a project that would allow them to work together in producing a world-class wine. The opportunity finally arose eleven years later, with the premier release of the 2009 Hobel Cabernet. The 2021 vintage is the thirteenth vintage, fully crafted by Thomas Rivers Brown and will really wow you, it is truly AMAZING! We also have an INAUGURAL RELEASE with the new “THE CUT” Cabernet Sauvignon in the lineup.

Hobel 2021 Cabernet Sauvignon “The Figure” Napa Valley
Retail $160.00 – GGWC  $149.99
FREE SHIPPING on 6 or more
Use code HOBEL during checkout (mix & match with other Hobel OK)


FMW 99 Points: “The 2021 Hobel The Figure is truly a wonderful classic Cabernet that exhibits many of the qualities of this vineyard. The 2021 The Figure shows off a  black and dark purple hue. On the nose, you are greeted by bright aromas of black stone fruits, and a touch of cedar and tobacco leaf.  There is great and bold fruit density on the luscious palette offering up black fruit – plums, cherries, boysenberries, and a whiff of dark chocolate and toasty vanilla. This youngster is nicely framed by dusty, yet silky tannins. 

Winery Notes: ”Again hailing from Block 1B in the Pozzan Vineyard, this wine is true to form in 2021. Sadly, the yields were minuscule, and we bottled just over 50 cases, 50% less production than in 2019.  Opening a bottle just one day after bottling, the wine showed explosive aromas of cinnamon and nutmeg followed by plum and dried strawberry. The palate is lush and dense with immense fruit. After a few days, the nose has added notes of cocoa powder, sandalwood, and pine resin. The palate still oozes fruit with hints of chocolate, brown sugar, and oak.”

Thomas Rivers Brown: “This wine is remarkably approachable for the vintage. Once again, it is also the most complete wine at release of all three bottlings. It features a mix of fruit colors and a firm acid backbone that gives the wine its initial aromatic pop and its length. We are hoping for a long future with this A+ Calistoga site.”

Hobel 2021 Cabernet Sauvignon “The Birdseye” Napa Valley
Retail $160.00 – GGWC  $149.99  
FREE SHIPPING on 6 or more
Use code HOBEL during checkout (mix & match with other Hobel OK)


FMW 98+ Points: “This is the third release. The 2021 “The Birdseye” Cabernet is sourced from a beautiful block of Phillips Clone Cabernet (budwood coming from an Oakville vineyard) from the venerable Larkmead Vineyard. The Birdseye Cabernet has a bright crimson robe and exudes notes of cedar, walnut husk, cinnamon, bark, chocolate, and plums. The bold medium to full-bodied wine offers up a lush, yet intense mouthfeel showing of its panache from start to finish. The palate is coated with layers of bittersweet chocolate, black currant, cherries, and a hint of leather. This is a wine that could use some time in the cellar, although a good two-hour decant will show you what this wine has to offer.”

Winery Notes: “2021 marks our second release of The Birdseye. The Calistoga sites we work with show more of a savory component in the wine and The Birdseye, hailing from Block C9 of the Larkmead Vineyard, is amplified in this respect. The 2021 Birdseye has intense spice notes and aromas of dark chocolate shavings, cherries, plums, orange rind, and a whiff of camphor. Medium weight and velvety on the palate, there is so much personality from the vintage’s lower yields in this wine that the finish is endless.”
 
Thomas Rivers Brown: “We always thought of Calistoga as producing red-fruited, generous Cabernets given the heat the up-valley sees. Larkmead has changed our perception of what’s possible in this part of Napa. This wine always leads with a varietal savory-ness that helps showcase varietal and site over vintage and house style. Walnut husk, tobacco, loam, mint, and plum give this wine an old-school Napa feel, harkening back to the wines of the 70s and 80s”

Hobel 2021 “The Cut” Cabernet Sauvignon, Napa Valley “Inaugural Release”
Retail $160.00 – GGWC  $149.99
FREE SHIPPING on 6 or more
Use code HOBEL during checkout (mix & match with other Hobel OK)


FMW 97+ Points: This inaugural release sports a ruby/purplish hue. Sourced from the Winfield vineyard, this wine offers up sultry aromas of blue and blackberries, white chocolate, and pencil-shaving aromas. On the full-bodied palate, this wine boasts loads of remarkable and bright black and blue stone fruits, and a great balance from start to finish. This wine is showing surprisingly well young, but I would recommend cellar it for some years to come. If you really can’t wait… decant it for a good two+ hours, and you’ll see what this inaugural wine is all about”

Winery Notes: “Making its debut in 2021, The Cut is our first vintage from the Winfield Vineyard in Calistoga. Winfield Vineyard is perched on a bench above the Valley floor and we source the grapes for The Cut from Block 5 of this 12-acre vineyard. Shortly after bottling, this wine was showing dark purple with aromas of boysenberry, blackberry, hints of cassis, bay leaf, and tree bark. After a couple of days, the wine became more earthy, resiny, and structured. Super concentrated, The Cut is the most powerful of the Hobels in 2021. A very exciting start for The Cut!”
 
Thomas Rivers Brown: “Coming exclusively from the Clone 7 in Block 5 of the Winfield Vineyard, this wine is the most black-fruited of our 2021 trio. This northeastern Calistoga site always produces wines with great power, broad-shouldered and structured with abundant but ripe tannin. This trait coupled with the natural bigness of the 2021 vintage means this wine will take either a few years to fully unwind or several hours of decanting”

Click here or on the links above to order!
Call 415-337-4083 (landline, please do not text here – we will not receive
it) 
email frank@ggwc.com for availability and priority allocation

‘It’s the Wild West for regenerative viticulture right now’

‘It’s the Wild West for regenerative viticulture right now’

Contributed by Patrick Schmitt
 
Without a standardised definition and rules, “it’s the Wild West for regenerative viticulture right now,” according to Jess Baum from Bonterra Organic Estates.
Picture credit: Bonterra Organic Estates
 
Baum, who is the ‘senior director of regenerative impact’ at the Californian wine producer, is becoming increasingly worried about the potential damage being done to the regenerative cause due to the lack of an agreed set of rules for the practice, while also concerned by the growing number of wine producers using the term without certification.

As a result, in an interview with the drinks business in November, Baum said that the worthy movement – which is fast gaining ground – risked being devalued, while the term ‘regenerative’ could become little more than a buzzword.

She commented, “Due to an absence of a global or government definition for what ‘regenerative’ means, it becomes essentially an adjective that anybody can apply to refer to a bunch of practices, so it becomes a claim that is not validated.”

Continuing, she told db, “We believe in strong, rigorous certifications to uphold claims and verify practices, and being audited.”

She added, “Without a structure or a legal definition, then anybody can use it… it’s the Wild West for regenerative right now.”

Indeed, Baum believes that wine drinkers should be questioning of brands that “claim to be regenerative with no substance behind it”.

Agreeing with Baum, Marybeth Bentwood, who is Bonterra’s senior director for public relations, stressed that it’s necessary to provide proof you are employing regenerative approaches through an audit process, while commenting that certification is not prohibitively pricy.

“Certifying is not that expensive… and I think, when you are a large-scale producer, and you’re distributed globally, and you’re using regenerative as an adjective, but not certified, then I would simply ask, ‘why not certify?’”

As for the type of certification, with a number of providers, who should wine producers turn to? “We’re big believers in Regenerative Organic Certification (ROC) and while we understand that it is a challenging standard to meet, it really is best-in-class,” said Bentwood. However, is there a danger that seeking certification might put wine brands off taking up regenerative approaches, and therefore slow their progress towards more sustainable production?

Baum responded, “Ultimately certifications are there to protect consumers… it is about verifying what it is, and isn’t, by being very clear.”

Continuing she said, “Certifications provide a very clear yardstick, so there’s actually a standard, and verification, even if the consumer doesn’t understand the nuances, is a protective mechanism guarding the claims.”

Concluding on this topic, she commented, “The road to greenwashing can be paved with good intentions.”

Bentwood added, “If you’re uncertified, then you can do one thing one year, and not the next, but with certification, I think there’s that integrity of being transparent over time and being audited, and that keeps us always improving our practices.”

In short, Bentwood, who shared a list of certified regenerative organic wineries with db – which we have reproduced below – spoke of “a growing sense of urgency regarding the increased usage of ‘regenerative’ as a farming descriptor without adherence to a codified foundation and trustworthy standard.”

For her, “This trend risks reducing the term to a buzzword, diluting its significance as an industry standard.”

Indeed, she stated, “While I do not doubt the integrity of leading wineries, I firmly believe that third-party verification is essential for establishing trust, transparency, and accountability.”

Before db had this discussion with the team at Bonterra, the topic of rules and standards regarding the term ‘regenerative’ were raised at last summer’s Master of Wine Symposium in Weisbaden, Germany.

Leading a session on regenerative viticulture at the event on 30 June, Justin Howard-Sneyd MW – who heads up courses on Sustainable and Regenerative Viticulture at the UK’s Dartington Trust – stressed that the approach to agriculture was “an overarching philosophy,” rather than a method governed by “strict practices”.

Seemingly against a move to regulate the use of the term, he said that standardisation and certification could “stifle innovation” that is taking place concerning the development of regenerative farming practices. Meanwhile, author of Regenerative Viticulture, Jamie Goode said that he was “nervous about tying regenerative viticulture to organics,” commenting that such regulation might make the emerging farming philosophy “less sustainable”, depending on where a producer is located, and therefore the level of fungal disease pressure.

More generally, Howard-Sneyd MW asked, “Why make the virtuous jump through the hoops and be certified?” – before suggesting, “Why not make others publicise all the products they use in viticulture?”

As previously reported by db, the primary aim of regenerative viticulture is to increase the amount of carbon held in the ground, and to do this, farmers should minimise tilling – or ditch it altogether – because the best way to destroy carbon in the soil is to turn it.
 
Picture credit: Regenerative Organic Alliance
 
Regenerative Organic Certified (ROC) wineries:
  1. Spottswoode Estate Vineyard & Winery Napa Valley
  2. Bodega Chandon SA
  3. Solminer Wine Co.
  4. Domaine Bousquet S.A.
  5. Fetzer Vineyards DBA Bonterra Vineyards
  6. Grgich Hills Estate
  7. Truett Hurst Winery
  8. Jack Neal & Son/Neal Family Vineyards
  9. Medlock Ames Vintners, LLC
  10. Estelbrook Farms and Vineyard
  11.  Tablas Creek Vineyard
  12. The Donum Estate
  13. Troon Vineyard
  14. MAHA Estate Vineyard
  15. Viñedos Emiliana S.A.

Visit us at https://GGWC.com!
As always, don't hesitate to call us at 415-337-4083 or email frank@ggwc.com for selection advice or assistance!

LAST CALL FOR THE SUPER BOWL WINNERS ”OWN” CABERNET


Kansas Chiefs SUPER BOWL winners OWN Wine

The wines are crafted by ace winemakers Philippe Melka, Maayan Koschitzky, and made from grapes farmed by another first-rate viticulturist Jim Barbour. This wine is young, so it could use a nice decant and should cellar well for some years to come.
 
Perfect Season 2021 “Arrowhead” Red and Gold Reserve Cabernet Knight’s Valley 95+ Points
Retail 64.99 – GGWC 59.99 
FREE SHIPPING on 12
Use code SUPERBOWL during checkout


FMW 95+ Points:Perfect Season’s Arrowhead Red & Gold Reserve Cabernet Sauvignon is a wine you’ll enjoy from the start of the game to the finish. It’s succulent and jammy and it was created for the Kansas Chief’s fans before, during, or after the game. Especially “winning the SUPER BOWL".  For wine lovers, Perfect Season’s Arrowhead Red Gold Reserve is serious stuff. The 2021 Cabernet comes from the Hunt’s Family estate-grown vineyard in the Knights Valley, just northeast of Calistoga. It is handcrafted by one of the best winemaking tandems in the valley. Two amazing craftsmen who understand when you have to put on your game face. The 2021 Cabernet shows off aromas and flavors of creme de cassis, black currant, and blueberry, baking a hint of vanilla spice, and chocolate. The Red Gold Reserve is blended from the same wine lots that go into the flagship Perfect Season Cabernet Sauvignon. So only the best of the best.”

Click here or on the links above to order!
Call 415-337-4083 (landline, please do not text here – we will not receive
it) 
email frank@ggwc.com for availability and priority allocation

ICYMI  – TWO AMAZING 96+ Points Cresta Velia Cabernets 

 
A dream does come true … Like so many people who end up working in the wine industry, one can look back on a chance encounter or conversation that set the wheels of fate in motion. John Giannini (Cresta Velia) met Thomas Rivers Brown through mutual friends while playing volleyball and it was Thomas who gave John his first job during harvest in the Napa Valley in the early 2000s. In 2006, John became the Cellar Master at Outpost Winery in Angwin and in 2007 he took over as the Assistant Winemaker under Thomas. Since then, John has helped craft many of the 100 point (TRB) wines that have come out of Outpost winemaking facility. And while he continues to be the Assistant Winemaker at Outpost, the next logical step was to become a winemaker in his own right; and so Cresta Velia was born…

Cresta Velia 2021 Cabernet Sauvignon, Mount Veeder, Napa Valley
Retail 130.00 – GGWC 124.99 
FREE SHIPPING on 6 or more
Use code CRESTA during checkout (mix & match with other Cresta Velia)


Jeb Dunnuck 96+Points: ‘From younger plantings in the southwest portion of Mt. Veeder, the 2021 Cabernet Sauvignon Mount Veeder is all Cabernet Sauvignon brought up in 82% new French oak. Offering notes of cassis, red plums, wild scrub brush, and scorched earth, it’s beautiful on the palate, with surprisingly supple tannins, medium to full body, wonderful balance, and a great finish.”

Winemaker Notes: This 2021 Mt Veeder Cabernet Sauvignon, with its eye-catching deep ruby color, is a stunning representation of the AVA. The aromas of ripe blackberries, plum and cassis fill the glass. The wine displays a remarkable balance between power and elegance with a full-bodied palate and velvety tannins, offering a silky smooth texture and mouthfeel. The balance and framework of the wine allow the flavors to persist allowing a memorable lengthy finish. While remaining approachable in its youth a healthy decant will help fully unlock its potential.

Cresta Velia 2021 Cabernet Sauvignon “Rutherford” Napa Valley
Retail 85.00 
FREE SHIPPING on 12 or more
Use code CRESTA during checkout (mix & match with other Cresta Velia)


Jeb Dunnuck 96+ Points: ‘From a site in Rutherford, the 2021 Cabernet Sauvignon Napa Valley has the classic inky color of this vintage and classic varietal aromatics of ripe black fruits, violets, incense, and spring flowers, with just some background oak and minerality. Full-bodied on the palate, it has ample structure, terrific balance, and a great finish.”

Winemaker notes: The 2021 Cabernet Sauvignon Napa Valley has a deep ruby hue packed with classic Cabernet aromas. Blackberry and cassis notes are front and center, complemented by hints of dark chocolate, cedar and a slight touch of vanilla. You will also find nuances of black cherry, tobacco and fresh soil, adding complexity to the aromatic profile. On the palate is where this Cabernet Sauvignon reveals its true character. The full bodied nature of the wine is balanced by smooth and velvety tannins, providing its elegant mouthfeel. The flavors largely mirror the aromatics, with luscious black fruits taking the spotlight. The well integrated oak influence adds layers of complexity without overpowering the fruit. The finish is persistent and satisfying, with lingering notes of blackberry, dark chocolate and baking spice.

Click here or on the links above to order!
Call 415-337-4083 (landline, please do not text here – we will not receive
it) 
email frank@ggwc.com for availability and priority allocation

100+ Year-old Zinfandel still ROCKS! 



The RW MOORE VINEYARD is one of California’s oldest and best known Zinfandel vineyards, planted in 1905! Many might know this vineyard from the Turley “EARTHQUAKE” bottlings. Molly is the niece of Bill Moore (RW Moore) and of course Mike is a member the Hendry Clan (Hendry Winery). Mike and Molly married in 2009, and produced their first vintage from the Moore Vineyard that same year.

Bill Moore (owner of RW Moore) had the foresight to preserve this important piece of Napa’s history and the wines that it produces. Today, less than 2% of Napa’s vineyard acreage is planted to Zinfandel. 

Mike & Molly 2021 Zinfandel “RW Moore” Napa Valley
GGWC 49.99 
FREE SHIPPING on 12
Use code MIKEMOLLY during checkout


FMW 95 Points: “This zin has character. It is graceful and loaded with bright rich red and black fruit.  Full in body and well-structured on the palate. The is lush and offers up some baking spice, black pepper, and leather on the long lingering finish.”

Winemaker Notes: “Full-bodied, yet graceful and smooth on the palate, this wine is delicious now but will show well for years to come. Characterized by black, brambly fruit, pepper, and warm spices.”

Click here or on the links above to order!
Call 415-337-4083 (landline, please do not text here – we will not receive
it) 
email frank@ggwc.com for availability and priority allocation

How Neurons Help Decipher Wine Aromas and Other Scents

How Neurons Help Decipher Wine Aromas and Other Scents

Contributed by Samuel Diamond
 
Summary: Scientists unraveled how animals differentiate distinct scents, even those that seem remarkably similar.

While some neurons consistently identify differing smells, others respond unpredictably, aiding in distinguishing nuanced aromas over time. This discovery, inspired by previous research on fruit flies, could enhance machine-learning models.

By introducing variability, AI might mirror the discernment found in nature.

Key Facts:
  1. The research found two types of neurons: “reliable cells” that identify distinct odors and “unreliable cells” that help distinguish similar scents with experience.
  2. The variability in neural response was found to come from a deeper circuit in the brain, suggesting it serves a significant purpose.
  3. This neural variability might benefit continual learning systems in AI, making them more discerning.
Source: CSHL

Order wine at a fancy restaurant, and the sommelier might describe its aroma as having notes of citrus, tropical fruit, or flowers. Yet, when you take a whiff, it might just smell like … wine. How can wine connoisseurs pick out such similar scents?

Cold Spring Harbor Laboratory (CSHL) Associate Professor Saket Navlakha and Salk Institute researcher Shyam Srinivasan may have the answer. They have found that certain neurons allow fruit flies and mice to tell apart distinct smells.

The team also observed that with experience, another group of neurons helps the animals distinguish between very similar odors.
How can wine connoisseurs pick out such similar scents? Credit: Neuroscience News
 
The study was inspired by research from former CSHL Assistant Professor Glenn Turner. Years ago, Turner noticed something odd. When exposed to the same scent, some fruit fly neurons fired consistently while others varied from trial to trial.

At the time, many researchers dismissed these differences as a product of background noise. But Navlakha and Srinivasan wondered whether the variations might serve a purpose. 

“There were two things we were interested in,” Navlakha says. “Where is this variability coming from? And is it good for anything?”

To address these questions, the team created a fruit fly smell model. The model showed that the variability came from a deeper circuit of the brain than previously thought. This suggested the variation was indeed meaningful. Next, the team observed that some neurons respond differently to two very dissimilar odors, but the same to similar smells. The researchers called these neurons reliable cells. This small group of cells helps flies quickly distinguish between differing odors.  Another much larger group of neurons responds unpredictably when exposed to similar smells. These neurons, which the researchers call unreliable cells, might help us learn to identify specific scents in a glass of wine, for example.

“The model we developed shows these unreliable cells are useful,” Srinivasan says. “But it requires many learning bouts to take advantage of them.”

Of course, this research isn’t just for wine drinkers. Srinivasan says the results might help explain how we learn to differentiate between similarities detected by other senses, and how we make decisions based on those sensory inputs. The findings could also lead to better machine-learning models. Unlike fruit fly and mouse neurons, computers generally respond the same to the same inputs.

“Maybe you don’t want a machine-learning model to represent the same input the same way every time,” Navlakha explains. “In more continual learning systems, variability could be useful.”

That means this research could someday help make AI more discerning and reliable.
 

Visit us at https://GGWC.com!
As always, don't hesitate to call us at 415-337-4083 or email frank@ggwc.com for selection advice or assistance!

96+ Point, 120 case produced Head-Turning Chardonnay


Winery Notes: “The classic Block I Old Vine nose I know and love, with yellow stone fruits, lemon chiffon and notes of flint and musk. On the palate this wine has a super silky texture with a plush mid palate balanced with just enough acidity on the backend. Notes of lemon curd, fresh baked croissant and a little white tea to round it all out. This bottling always needs her extra “beauty sleep” in bottle before releasing and spent a solid 8 months peacefully resting before her debut! These 50 year old vines are not messing around and the fruit is fodder for true cellar gems year in and year out.”
 
Stars & Dust 2021 “Old Vine” Chardonnay 
Bien Nacido Vineyard Santa Maria Valley

GGWC 59.99
FREE SHIPPING on 12
Use code STARS21 during checkout


Fun Fact: August of 2021 Bien Nacido was named the “#1 vineyard to know in the US” by Food & Wine Magazine.

SF Wine Tasting Panel Score 96+ Points: ”This fine Chardonnay is both full and elegant, if a trifle reserved at opening. The nose offers scents of fresh apple skin, baked green apple and quince along with emerging hints of nectarine, chamomile, honey, nutmeg and hazelnut nougat. Zest and minerality bring a racy feel on the palate where graceful yet tongue-coating flavors fan out in a supple display. The finish is lingering and builds with airing to unfold a more plush replica of the aromatic profile. Likely to grow in dimension over the next year or two, it will become a generous companion to the richer fish, fowl and white meat entrees. 120 cases produced”

Click here or on the links above to order!
Call 415-337-4083 (landline, please do not text here – we will not receive
it) 
email frank@ggwc.com for availability and priority allocation

ICYMI –  Melis Family 2021 Cabernet – TODAY RECEIVE 15% OFF


I am starting off with some very  exhilarating and some less exhilarating news…The 2021 Melis Family Cabernet is one of my best efforts to date, sadly… there is not much of it! We only produced two barrels (50 cases) this year.

Melis Family 2021 Cabernet Sauvignon “A2” Rutherford,
Napa Valley

Retail $129.99 TODAY ONLY  $109.99  
FREE SHIPPING on 12
Use code MELISFAMILY during checkout


I am very excited about our Melis Family 2021 Cabernet Sauvignon showing of a deep dark purple color. The aromas of black currant, chocolate, and a touch of leather jump out of the glass. A very intense wine offering a deep, rich style laced with bold and bright fruit. The wine is gorgeous from start to finish, densely concentrated, yet elegant, with well-balanced flavors, integrated acidity, and bold-silky flavors. The wine finishes with gorgeous and silky tannins.The 2021 vintage will benefit from some cellar time, but if you can’t wait to open a bottle, make sure to decant it for a good 2 hours. This wine should cellar well for a good 10-15 years.

The 2021 Melis Family Cabernet is a blend of 98.625% Cab Sauv, 0.75% PV, 0.25% Cab Franc, 0.25% Merlot, and 0.125% Malbec, all sourced from one of the most sought-after Rutherford Vineyards.

ONLY 50 cases were produced, so this will go quickly!

Also, check out: Melis Family 2022 Rose of Pinot (by Paul Lato) Santa Rita Hills

Click here or on the links above to order!
Call 415-337-4083 (landline, please do not text here – we will not receive
it) 
email frank@ggwc.com for availability and priority allocation

A MUST HAVE, this 96+ Points, under $35 White!

 

A.V.A. stands for American Viticulture Area and, it represents the culmination of sustainable viticulture, the resurrection of the 1870s winery, and classic winemaking. The bouquet on the front of the label ties into our rich history as it and Charlie’s 1870s Victorian home originate from a Sears & Roebuck catalog. Our A.V.A. Napa Valley blend of Sauvignon Blanc serves as the perfect introduction to the Crocker & Starr portfolio. Founding Partner/Winemaker Emeritus Pam Starr and winemaker Evyn Cameron capture the diverse terrain of the Napa Valley within this elegantly handcrafted wine. 

Crocker Starr 2022 White Blend of Sauvignon Blanc,
AVA Napa Valley

GGWC 34.99


This brilliant 2022 Sauvignon Blanc blend is pale straw yellow in the glass and the aroma is loaded with honeysuckle, lychee, lime leaves, and laced with the slight salinity of oyster shell. Mouthwatering flavors of lemon meringue pie, key lime, honeydew melon, and white peach gleam on the palate. And the Semillon adds jelly richness to the wine’s medium-bodied, perfectly balanced center. The wine shines all the way through the savory finish, which is lined with crushed seashells. You will love this so much that a case simply won’t be enough. 

Winemaker Notes: “Bright citrus aromas of lemon peel and tangerine are complemented by orange blossom and sweet pea. On the palate, refreshing tangerine leads the way, accompanied by lemon, yuzu, and mandarin. The balanced bright acidity and creamy texture carry through to the lengthy finish, so refreshing it begs for another sip.“
 
FMW 96+ Points: “This is the best Crocker Starr White to date! The 2022 Sauvignon shows off a gorgeous aroma if tropical fruits. The wine is rich, concentrated, medium to full-bodied showcasing notes of stone fruits, toasted nuts, and a whiff of green herbs. This is a very complex wine, nicely balanced with the right amounts of acid/fruit ratios. Equally long and flavorful finish where you’ll encounter a touch of minerality and white peaches. Don’t miss out on this fun, well-made and well-priced wine!”


Click here or on the links above to order!
Call 415-337-4083 (landline, please do not text here – we will not receive
it) 
email frank@ggwc.com for availability and priority allocation

Innovating tradition: the rise of flash détente in winemaking

Innovating tradition: the rise of flash détente in winemaking

Contributed By Tim Carl
 
Winemaking is a blend of art and science that often merges time-honored practices with modern techniques. The artistry of winemaking is continually tested by agriculture's inherent unpredictability, with each vintage presenting its own set of climatic and logistical challenges.
Barry Gnekow, here seen in a playful “Flash” costume, was an early and vocal
advocate for using flash détente in winemaking — Tim Carl Photo

Technologies such as flash détente have emerged as useful tools in this environment. The technique, which rapidly heats and cools grapes, extracts color and sweetness while minimizing unwanted compounds, including those that impart vegetal, smoky or moldy aromatics.

Early adopters

Barry Gnekow, a seasoned winemaker with roots going back to the 1970s at J. Lohr winery on the Central Coast, played a pivotal role in bringing flash détente to California's wine industry. Facing the challenge of “Monterey veggies” — a term for the vegetal flavors found in wines from cooler, underripe regions — he turned to flash détente, a technique that had been developed in Europe in the 1990s. Gnekow first implemented flash détente in 2009 after learning about it from Rick Jones, a North Coast wine consultant and one of its earliest local proponents. Collaborating with Nicky Hahn of Hahn Estate, he introduced the process at Monterey Wine Co.  They even used it on Cinsaut grapes from Lodi’s famous Bechthold Vineyard to intensify the color of the stubbornly light-colored grapes. Gnekow quickly discovered that the technology was also exceptionally effective with varietals like Zinfandel, known for their uneven ripeness.

The use of flash détente expanded to Lodi, where wineries embraced it for its ability to enhance flavors and streamline production. By quickly processing red grape juice after flash détente, wineries could not only improve color and remove unwanted aromatics but also speed up the process by eliminating the need for lengthy traditional skin maceration, moving the flashed juice directly to barrel for fermentation and aging.
Winemaker Rudy Zuidema is the owner and founder of Flash Wine Technologies,
situated at Kunde Winery in Sonoma County — Tim Carl Photo

Ultimately, in 2012 Napa Valley winemaker Rudy Zuidema would also adopt the flash détente technique, expanding its use in the region. Zuidema, a well-regarded winemaker currently at Shadybrook Estate in Napa Valley, began his winemaking journey after graduating from UC Davis, landing in the Napa Valley in 1991. Zuidema's expertise extends to organic and biodynamic farming, reflecting a deep commitment to sustainable viticulture. He also offers his winemaking skills to various clients and runs his own label, Zuidema Wine Co. His global perspective was enriched by a stint in Australia’s McLaren Vale in 1993. Zuidema's extensive career includes roles at such notable wineries as St. Clement Vineyards, Cuvaison, Honig Vineyard, Ehlers Estate, Robert Craig and White Cottage Ranch, showcasing his versatility and depth of experience in the winemaking field.

After being introduced to flash détente by Gnekow and recognizing its potential, Zuidema identified it as a valuable and, at the time, untapped North Coast business opportunity. He envisioned a service that could ease the challenges winemakers — including himself — face, particularly during difficult vintages. Together with his wife, Amy, Zuidema developed a rough business plan and secured $1.1 million from investors. They acquired the necessary equipment and formed a partnership with a winery that provided the needed space and resources.

“I am a firm believer in the benefits of organic and biodynamic farming,” he said. “Flash detente provides another winemaking tool to help winemakers make the best wine possible, even when thrown curveballs. It’s about heating and cooling the wine fast, not adding chemicals or additives.”

Flash wine technologies

Established in 2012 by the Zuidemas, Flash Wine Technologies emerged as one of the pioneering providers of flash détente services in Northern California. Based at Kunde Family Winery in Sonoma, the company has played a crucial role in addressing the challenges of grape ripeness variability, aiding winemakers in maintaining the consistency of their yearly harvests.

“The process provides options for winemakers in trouble but is also just an added yearly tool that can provide some options while blending,” Zuidema said. “But there are other use-case scenarios, too.”
Winemaker Rudy Zuidema is the owner and founder of Flash Wine Technologies,
situated at Kunde Winery in Sonoma County — Tim Carl Photo

Zuidema initially adopted flash détente to combat unwanted flavors and enhance grape color extraction, but after the 2017 Tubbs Fire and then the 2020 Glass Fire he and the other users of the technique quickly realized its potential role in mitigating the impact of smoke taint.

During wildfires, smoke's volatile chemicals (phenols) stick to grape skins, eventually being absorbed. During the winemaking process, these phenols bond with grape sugars, creating unpleasant collections of phenolic diglycosides that cause offending aromatics. One of the biggest challenges in dealing with smoke taint during winemaking is that these offending chemicals can hide from sensory detection, remaining dormant until fermentation, aging or even when enzymes in saliva break the chemical bonds and release the previously trapped ashtray-like flavors.

“The results treating smoke taint can be pretty amazing,” Gnekow said. “We made a wine from grapes that had been tested and rejected by a winery, but we processed them using flash and the result was making a wine that won double gold in the S.F. tasting.”

Gnekow was referring to the Roberts and Rogers Napa Valley 2020 Cabernet Sauvignon — a $60+ bottle of wine — that won Double Gold in the “Signature Series” in the most recent San Francisco Wine Competition.

The process is not without its limits and tradeoffs, however. Gnekow explained that there are levels of smoke taint that are unfixable, while Zuidema highlighted that the impact of high heat can remove most — if not all — characteristics imparted to the grapes from where they were grown.

"The process sterilizes the wine, which has many benefits, but it also can impact the terroir element of wine,” he said. “Rutherford bench cabernet goes in, but only cabernet comes out.”

Flash Wine Technologies has expanded its services to accommodate a wide range of clients, from major wineries to smaller establishments. According to Zuidema, these smaller vineyards often join forces, sharing resources to meet the 8-ton minimum for collective processing. The typical cost for this service is about $700 per ton. By combining their harvests, these smaller wineries can each produce several barrels, which they then blend to refine their final wines.

Emergency procedure evolving into a standard winemaking tool

Once primarily viewed solely as an emergency response in winemaking, flash détente is evolving into a standard industry tool. This method, which addresses various challenges — from light color or off flavors to the need for improved winery logistics — is becoming a useful tool in modern oenology.

"The process not only aids winemakers in challenging times but also serves as a valuable addition for annual blending," Zuidema said.
Winemaker Rudy Zuidema is the owner and founder of Flash Wine Technologies,
situated at Kunde Winery in Sonoma County — Tim Carl Photo

An additional advantage of utilizing Flash Wine Technologies lies in the extensive winemaking and vineyard management experience that Rudy Zuidema brings to the table. This consultative aspect, coupled with the fact that he and his wife personally manage and operate the business, offers clients a unique blend of expertise and dedicated service.

"It's really helped local winemakers navigate some tough years," Gnekow said. "Rudy has provided an essential tool for North Coast winemakers and has significantly advanced the field with his expertise. Many operations now use flash onsite, but some are secretive about it. I don't see the need for secrecy — it's just another technique for winemakers to overcome challenges and improve outcomes. Plus, it's a natural process, involving just heating and cooling.”
Barry Gnekow was an early and vocal advocate for using
flash détente in winemaking — Tim Carl Photo

Despite its benefits, flash détente has its critics, particularly among winemakers who believe its high heat can strip wines of their terroir — the unique characteristics imparted by their specific growing environment. However, when used judiciously as a blending component or in emergencies, flash détente can be a cost-effective and valuable tool.

In an era defined by climate change, wildfires and unpredictable growing seasons, Flash Wine Technologies stands as a crucial resource, helping winemakers adapt and prepare for future challenges while acknowledging the limits of the technology in preserving the unique essence of the wine.
 

Visit us at https://GGWC.com!
As always, don't hesitate to call us at 415-337-4083 or email frank@ggwc.com for selection advice or assistance!

ICYMI –  95+ POINT, UNDER $40  MUST-HAVE NAPA PINOT


Byron Kosuge has been making wine for well over 2 decades now. He honed his skills at various great wineries in California and France. While working in Carneros he befriended two guys who ran a vineyard management company. When they planted a small vineyard next to their work shop, Byron came up with the name “The Shop” and the rest (10 years later) is history. Byron has created a good following for his brand, and so have many of my customers.

B Kosuge 2021 Pinot Noir The Shop, Carneros
Retail 40.00 – GGWC 37.99 
FREE SHIPPING on 12 or more
Use shipping code SHOP during check out


FMW 95+ Points: “The 2021 The Shop showcases a ruby color and offers up bright aromas of bing cherries, orange zest, a touch of rose petals, and raspberries. The wine is medium to full in body, with a very well-balanced fruit/acid ratio, hints of red fruits, a whiff of savory spices, and great freshness. The wine has a long, silky-grained tannin finish. A real crowd pleaser, and a great value all together. Only 4 barrels were produced of this great vintage”

Byron Kosuge notes: “I don’t make The Shop the same way I used to. For the first 10 years, my goal was to take the most unpretentious approach possible. Moderate ripeness, modest levels of new oak, focus on aroma and balance, not a lot of winemaking tricks. The kind of wine I wanted to drink. Although it is still the kind of wine I want to drink I have pretty much reinvented how I make it. Some of the elements are the same–native yeast fermentation, liberal use of whole clusters, and little or no new oak. For the last 10 years now I have been aging it in a combination of concrete, regular-sized oak barrels, and larger format barrels. these things have been important but the main thing is that my focus has shifted towards freshness, purity, and energy. I’ve always somewhat taken color and richness for granted in Carneros–it’s warm there, and those things come easily–but now I rarely give those things a second thought. Much more important are those elusive aforementioned qualities. 2021 shows quite well how this wine has evolved. I suspect a few of my early supporters may no longer like the style of the wine, but hopefully most of those who have been drinking this wine in the nearly 20 years I have been making it will appreciate how the wine, and its maker, have evolved. The crop was light in 2021, only 104 cases of this wine were made."

Click here or on the links above to order!
Call 415-337-4083 (landline, please do not text here – we will not receive
it) 
email frank@ggwc.com for availability and priority allocation