2012 Intermediate Wine Course 4: California & Oregon


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2012 Intermediate Wine Course 4: California & Oregon

  1. 1. Intermediate Wine Course: IV 16 May 2012 Nth California & the Pacific North-West Copyright © Brian Jamieson
  2. 2. USA wine production Wineries in all 50 States Main centres: California, Oregon, Washington and New York. Post-Pylloxera, familiar European varieties on native American root stocks American Viticultural Areas (AVAs) since 1980: can be a whole County or a small geographic area; e. g. Mendocino AVA and Oakville AVA
  3. 3. Californian wine production Thriving wine industry before Phylloxera in late 1880s Prohibition in 1920s 1930-1960: Cheap, bulk wines from Central Valley 1960–present: Explosive growth in quality and quantity; small boutique wineries Polarisation of size of winery and quality (and cost) of wine Quality wines from cooler regions: Davis Zones I-III
  4. 4. Wineries in California by County  Napa 284  Sonoma 210  San Luis Obispo 98  Santa Barbara 50  Mendocino 46  TOTAL 1,050
  5. 5. Today’s 1wines 4 2 5 7
  6. 6. Davis Climatic Zones Region I: <2,500 degree days  Bordeaux, Champagne Region II: 2,500-3,000 degree days  Nth Italy (Piemonte) Region III: 3,000-3,500 degree days  Nth Spain Region IV: 3,500-4,000 degree days  Cape Province SA, Tuscany Region V: >4,000 degree days  Western Australia
  7. 7. Napa ValleyMonoculture
  8. 8. 1. Bonterra Sauvignon Blanc, 2008 Blend of organic fruit from Mendocino and Lake counties. 95% Sauvignon Blanc; 4% Muscat; 1% Chardonnay 100% Cold stainless steel fermentation Residual Sugar: 4.7 grams/l Alcohol: 13.2%
  9. 9. Bonterra VineyardsBonterra has been producingwine from 100%organically-grown grapessince 1993.Some Biodynamic practices,too.
  10. 10. Bonterra Winery: Mendocino 1
  11. 11. 1. Bonterra Sauvignon Blanc, 2008 Colour: Pale-green Aroma: Intense aromas of grapefruit, citrus, kiwi and fresh cut grass greet the nose Palate: The crisp acidity gives the wine a fresh vibrant feel with flavours of grapefruit, lime zest and grass that closes with flavours of melon and a nice tart finish.
  12. 12. 2. Cartlidge and BrowneChardonnay, North Coast, 2010 The Cartlidge and Browne winery is in Santa Rosa, Nth Sonoma Cartlidge and Browne buy in grapes from their extensive contact list of growers, in Mendocino, Sonoma and the Sierra foothills. The winemaker, Paul Moser, aims to make wines in the restrained European style where quality relies on fruit and balance rather than power. The chardonnays have bags of fresh fruit flavour and are considered to be among California’s best value whites.
  13. 13. 2. Cartlidge and BrowneChardonnay, North Coast 2010 Aroma: green, red and brown apple medley and more floral honeysuckle lead. Palate: both silky and alive. Flavours of honey and baked bread from sur lees aging while maintaining a delicious fruit profile. Very French in style with an elegant minerality and complexity combined with the slightest caramel and brown sugar notes.
  14. 14. SonomaValleyNorth endHealdsburg main centre
  15. 15. SonomaValleySouthern endLos Carneros linksNapa & Sonoma
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  17. 17. 3. Six Vineyards Pinot Noir,Willamette Valley, 2008 Eric Lemelson came to the wine business after a previous career as an environmental lawyer First Pinot Noir vines were planted in 1995. Today some 120 acres and a unique state-of-the-art winery The vineyards have been farmed organically given Lemelson’s environmental background and belief that grapes develop their full flavour potential without the use of synthetic chemicals A fine, plump, cherry-fruited pinot blended from six vineyard sites, and now Lemelson’s second label.
  18. 18. 3. Six Vineyards Pinot Noir,Willamette Valley, 2008 Nose: it has great aromatic complexity with strawberry, plum, dried flowers, ripe black cherries and subtle earth. Palate: is bright and fresh with lovely, sweet red cherry and citrus throughout the soft, medium-bodied mid- palate. Bigger than average tannins serve to create an unusually long finish for this wine It is drinking very well, even days after bottling. Now to 2014.
  19. 19. DVD Interlude Jancis Robinson  Biodynamism in Burgundy  Terroir  Oregon (Willamette Valley AVA)  Pinot Noir in California (Russian River AVA) 15 minutes
  20. 20. NapaValleyNapa Valley AVAand severalsmaller AVAs:Rutherford,St Helena,Oakville, 4Stags Leap,Yountville
  21. 21. Clos du Val A Napa Valley icon! Founded in 1970; first wines 1972 Cabernet Sauvignon Clos du Val Cabernet Sauvignon competed with Bordeaux wines in famous 1976 Paris blind tasting Prime vineyards in Stags Leap, (near Yountville) & Los Carneros
  22. 22. 4. Clos du Val Merlot, 2006 77% Merlot, 16% Cabernet Sauvignon, 7% Cabernet Franc  cf Pomerol & St Emilion
  23. 23. 4. Clos du Val Merlot 2006 A consumer’s view: Nose: plum and chocolate, cherry and cinnamon, pepper and a little oak. Palate: still a bit tannic, but had chocolate and cherry, pepper and plum, and a slightly spicy finish
  24. 24. Zinfandel Zinfandel is a variety of red grape planted in over 10 percent of California vineyards DNA fingerprinting revealed that it is genetically equivalent to the Croatian grape Crljenak Kaštelanski, and also the Primitivo variety traditionally grown in Puglia The grapes typically produce a robust red wine, although a semi-sweet rosé (blush-style) wine called White Zinfandel has six times the sales of the red wine in the United States The grapes high sugar content can be fermented into levels of alcohol exceeding 15 percent.
  25. 25. Today’s 1wines 4 2 5 7
  26. 26. 5. Ravenswood Lodi Old VineZinfandel, 2009 Joel Petersen founded in 1976 A champion of Zinfandel 77% Zinfandel, 23% Petite Syrah Sourced from: 97% Lodi, 3% North Coast Aging: 18 months French Oak, 30% new Skin Contact: 7–9 days of skin contact during Native fermentation Alcohol: 14.5% Drink now, or age another 5–7 years
  27. 27. 5. Ravenswood Lodi Old VineZinfandel, 2009 Aromas and flavours: Dried currants, spice, plum, and wild berry along with self- assured, muscular tannins and balanced acidity Unbelievable with lasagna, grilled pepper steak, or stew
  28. 28. 63
  29. 29. 6. Duck Pond Cellars CabernetSauvignon, 2010 Duck Pond Cellars is a family winery which owns and operates 340 acres of vineyards in northern Oregon (for Pinot Noir and Pinot Gris) and 520 acres in Columbia River AVA, eastern Washington (for Cabernet Sauvignon, Chardonnay and Merlot). 80.5% Cabernet Sauvignon, 18% Cabernet Franc, 1.5% Merlot The vines spread their roots through the sand and rock of the Eastern Washington desert seeking moisture. The resulting fruit is produced with great effort and is extremely concentrated in flavour with rich and ripe blackcurrant flavours with a backdrop of cedar and spice.
  30. 30. 6. Duck Pond Cellars CabernetSauvignon, 2010 Colour: Aroma: Palate: This wine embodies the elements of its creation: rich and ripe fruit flavours, (current, raisin, cherry & plum) powerful body and a heady aroma. Great balance lends the wine to a variety of food pairings; match for intensity.
  31. 31. 7. Turner’s Crossing, CabernetSauvignon 2004. Bendigo Bendigo, Central Victoria [Loddon River!] Selected grapes; matured for 18 months in French oakLook  Density of colour?  Rim?Aroma  Vanilla from oak casks  Blackcurrants, mulberries, plums, pepper, cloves.Taste  Full-bodied, huge, rich, fruity with hints of the flavours of matured red wine:  leather, game, tar, cigar box, chocolate
  32. 32. 8. Quady Winery Elysium BlackMuscat, 2009 From Madera in the Central Valley. Black Muscat is known in Europe as a table grape variety, Muscat Hamburg, one of the very few black skinned muscats. If ripened to as sweetness of about 25 brix, it attains a rose-like aroma and lychee-like flavour. Elysium is used to either accompany or replace dessert. It is wonderful with blue cheeses, with desserts containing red fruits (such as Summer Pudding,, with vanilla, with dark chocolate, with ice cream desserts. One favourite is to pour the wine onto vanilla ice cream.
  33. 33. Black Muscat grapes
  34. 34. 8. Quady Winery Elysium BlackMuscat, 2009 With nearly 200 g/l residual sugar, this wine is enormously sweet in honey and black cherry flavours, balanced by brilliant acidity. For something unusual, try with a runny cheese, like a soft Gorgonzola.
  35. 35. Today’s wines1. Bonterra, Sauvignon Blanc, Mendocino & Lake Co, 2008 £10.99 W2. Cartlidge and Browne, Chardonnay, North Coast, 2010 £9.50 WS3. Six Vineyards Pinot Noir, Willamette Valley, 2008 £9.50 WS4. Clos du Val, Merlot, Napa Valley, 2006 £17.95 S5. Ravenswood, Lodi Old Vine Zinfandel, 2009 £8.75 * WS6. Duck Pond Cellars, Cabernet Sauvignon, Columbia River, WA, 2010 £14.60 S7. Turner’s Crossing, Cabernet Sauvignon, Bendigo, 2004 £15.00 OZ8. Quady Winery Elysium, Black Muscat, 2009 [37.5cl] £10.70 *W Waitrose * Majestic WS Wine Society S Slurp.co.uk OZ OZWINES
  36. 36. Aroma test Which of today’s wines is this? Think of characteristic aromas!
  37. 37. Best value Which of today’s range offers best value?
  38. 38. Next session Wednesday 13 June 2012 at 2.30pm Viognier
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