http://news.sciencemag.org/sciencenow/2011/11/the-physics-of-wine-swirling.html?ref=hp

Hope you enjoy, wanted to share. Thanks to Chris Gorog also!!

LittoraiWineMenu

Wast the following 2008’s

Charles Heintz Vineyard Chardonnay

Pivot Vineyard Pinot Noir

Platt Vineyard Pinot Noir

Thieriot Vineyard Pinot Noir

The Haven Pinot Noir

All from the Sonoma Coast and we had another surprise which was the Lemon’s Folly in 375 ML bottles. This wine is a Gewurztraminer blend that is beautifully aromatic and a great fleshy but dry texture. They only make this wine in 375 ML format and should be picked up by anyone who enjoys these varitetals and styles of wine.

The philosophy and design on the label and the brand spawn from a love of Baseball, collection of turn of the century tobacco cards and two friends. The owners love of Baseball and Burgundy brought the amazing wines in the Penny bottles to be named by fictional characters and histories. The bottles represent the first designs of baseball cards and the information that we found about the stats and the player. Each cuvee produced will be named after a different player and position, and ofcourse the stats will reflect that “players” performance for the year.

Penny Wines are a delicious and fun way to enjoy high-quality, small production wines from the best vineyard locations in California.

Play Ball!!!!!

The tasting was delightful, offering the reds before the whites as many producers organize their tastings from this region. We tasted five reds, my favorite lying in their Gevrey-Chambertin 06′, which is a blend of village vineyards and some of their 1er cru vineyards – a little rustic with some darker berried fruits and the fullest wine of the line-up. The other wines listed lightest to fuller, also showing quality and concentration: Santenay 07′, Chorey-les-Beaune 06′, Nuits-St-Georges 07′ and the Chambolle-Musigny 06′.

Domaine de Vaudon (Sorry for the blurry)

We proceeded to the white wines, eight in total and this was the most impressive portion of the tasting. All the wines are delicious, but they all have their distinct styles and structure. We stared with the Macon-Villages 08′, Saint Veran 08′ and the Chablis 07′, which were all open and oppulent in their youth. We then tasted his Chablis “Domaine de Vaudon”, which is a village AOC, but considered to be a higher lieu-dit vineyard by those who are familiar with this vineyard named after the 18th century watermill. The wine was filled with a great flinty quality and mineral, a small amount of citrus and tropical pineapple fruit – a delicious wine which will shine with food, especially oysters:) Moving along we next had the “Vaudesir” and “Les Clos” Grand Cru vineyards which stand to their elevated status. Both wines were fuller and richer than the previous (obviously) they have both seen oak and the “Les Clos” is from parcels which have not been plagued with disease in any recent history. We finished our afternoon tasting with the Puligny-Montrachet 07′, full yet not profound and ofcourse one of the flagship wines the Beaune “Clos des Mouches” Blanc 06′. The wine comes from a ripe vintage and if full bodied and rich, lots of fruit and mineral tones, hints of honey and caramel, but still not ready to drink in its prime.

Frederick wanted to share a story about how the “Clos des Mouches” Blanc came to be, and I couldn’t down the oppurtunity to learn, being a fan of the location. Frederic’s grandfather was preparing to plant this vineyard, but before he picked up a book on traditional planting techniques and practices of Burgundy – research is always good. Since this vineyard was classically planted to Pinot Noir, he was learning about some of the best ways to successfully achieve these goals. In reading he learned that it was common technique to plant some Chardonnay along with the Pinot Noir, so he proceeded with his task. A few years down the line a vintage offered a difficult situation – the Pinot Noir was ripe and harvested, but the Chardonnay was not ready and needed to hang longer and longer and longer. It came to a point were the red was already fermented and resting in cellar while they were picking the Chardonnay, not allowing the natural blending to take place. He wrote this wine off as house wine and bottled the two barrels produced. Down the road he began to consume this wine at home and soon realized that this wine was good, even amazing. From that point he decided to remove some of the Pinot Noir and replant Chardonnay and begin bottling this amazing vineyard!!!

It always amazes me how much we learn everyday. Hope you enjoyed this little story.

If anyone hasn’t heard yet of this amazing estate yet – then you are in for a treat. Not only are these wines amazing on the palate, but they are created by from some of the best vineyards in all of Napa Valley!!! There has been over 27 different vineyards being produced through their cellars and only 5 have been produced from those amazing lots, and that is with the most recent release!!

We were lucky enough to taste with Master Sommelier Paul Roberts (Krug Cup for us Sommeliers!!) and truly learn that all sights are from different soils and completely different origins – beyond most selections in the valley – check out the picture below – wines with the soils beneath them!!

Must we say more?? The 2006 Harlan was also stunning for those that are lucky enough to taste in its youth. By Mark Bright

The New Littorai Winery from the Vineyard

It was a beautiful perfect Monday afternoon on the drive to Littorai. We were waiting outside where Ted came out to greet us with a gentle nature and ready to take us on a educational tour of his vineyards and the philosophies of Biodynamic winemaking. He started by grabbing a pitchfork and we were off to the vineyards. He began with a strong explanation of his vineyard philosophy and by the end of the day we knew that Biodynamic farming wasn’t a process but a way of life. Biodynamic farming is about fully natural sustainability in a property that is dependent on the natural and random life forces and plant life in a specific region and property. Ted explained his ideas and vineyard practices in great detail and showed us some of the most important tools he uses in his vineyards, such as the wild flowers growing amongst the vines and his very proud naturally organic compost piles aging and waiting for their turn to nourish the land. There are many different misconceptions about Biodynamics, but one thing is certain of this philosophy: those who practice Biodynamics have great understanding of their land and grapes. You can’t make great wine without great grapes and that is a Biodynamic producer’s main goal.

Ted Lemon in the vineyard.

Learning what feeds the earth.

After an amazing tour of some of the most beautiful vineyards in Sonoma and some of the coolest (by degrees) in the state, we moved into the winery to taste the final product. We tasted through a long line of Pinot Noirs first: Sonoma Coast, Les Armes, Hirsch, Roman, Haven and One Acre. Ted’s Pinot Noir grapes are sourced from these sights, which stretch from Sonoma up to the reaches of the Anderson Valley in Mendocino County. We then began tasting the Chardonnays after the red because of their brilliant acidity and clean and refreshing qualities. The wines are expressive of their specific sights, mainly because of the winemaking decisions in the cellar. All wines are produced and selected for the highest quality and from there they are all put into barrels at the same time – the same barrels, in the same amounts, for the same length of time. This is truly a commitment to the expression of these sites and shows clearly in the delicious final bottlings. 

If you ever have the pleasure and the luck to taste one of these wines is will surely be an experience you won’t forget, especially with great food. These wines are made for pairing with an entire spectrum of foods and should be enjoyed with one of your upcoming great meals – it will only enhance your experience!!!

Thanks for reading and never stop searching for amazing wine, though it is rare that one like the Littorai wines are easily found.

What makes a healthy bunch after flowering.

The Beauregard family bought their first land for vine growing in 1946 and have been making quality wine ever since in the Santa Cruz Mountains. Four generations have passed since that first purchase and now at the lead for the family business is Ryan Beauregard. I had the pleasure of meeting with Ryan through a good friend and business partner Jesse Katz from the Davenport Roadhouse, where we are slowly building The Wine Key project (more to come on that topic later:)

Ryan has been taking the family business to completely new levels in wine quality, selection and exposure. They have recently taken over the wine tasting room that used to house Bonny Doon wines and have truly given it a warm welcoming touch. The wines are fantastic; I especially enjoyed the Pinot Noir from Trout Gulch vineyard that Beauregard is currently offering. The wine shows hints of lighly smoked cherries and raspberry tones with hints of crushed rock and touches of French oak on the palate. It is medium bodied and smooth as silk as it crosses the palate. Ryan’s Chardonnay is equally appealing; it boosts lots of tropical fruits tones (pineapple and mango) with a rich mid-palate and long finish brought home by the balanced use of oak. The wines are not found in many locations in the city yet, but if you are coming by the first Monday Night Flight at 5A5 Steak Lounge on the 22nd of June you will get a chance of experiencing the wines for yourself. 

If you can’t make it to the Monday Night Flight then you should check them out sometime in Santa Cruz, they are located on Bonny Doon Rd. right off beautiful HWY 1. You can also learn a little more about the winery at www.beauregardvineyards.com. 

Thank for reading and enjoying wine!!

The stand-out wines of the tasting were definitly the white wines. Starting with the Sauvignon Blanc which was light, moderately high in acidity and with the slight grassy tones we love so much about this superstar from the southern hemisphere.

The following, my personal favorite of the line-up, was the Pinot Gris. The color of the wine relfects its name with the slightest of grey tone and a lean and mean body, filled with melon and honeysuckle, with still a hint oily in the finish.

The unwooded Chardonnay was the following wine with clean and vibrant tropical tones and a light and approachable body and a long finish. The Pinot Noir and the Shiraz are two wines not to be missed in this line-up, though, both holding their own group.

The Pinot Noir is soft and very aromatic with hints of bing cherries and fresh wild raspberries. The body has a little tannic grip but is medium bodied at most with a full-filling finish. The Shiraz is the great BBQ wine of the summer, hints of roasted meat and bacon all wrapped around a fleshy blackberry and grilled!!!

These wines are just now showing up in Northern California and shouldn’t be missed – they are delicious. The best news of this line-up is that all are under $20 and the whites being under $15 – most restaurants are pouring them by the glass for under $10. Adventure is out there!!!!