Category Archives: A Sense of Place

The Altura Maxima Vineyard photo credit: http://www.bodegacolome.com/

Today we have a post from JoAnn DeGaglia, CSW, CS. JoAnn takes us on a trek to some high-altitude vineyards, and even to the legendary land of Shangri-La.

Mountain vineyards have numerous challenges. To get a feel for this, consider the typical challenges faced by all vineyards—such as like power supply, water, and environmental impact, erosion—and multiply them. Then, add in the fact that everyone is working on the side of a steep, difficult (and maybe dangerous) site, and that the complex climate conditions affecting a vineyard site are amplified in the mountains above the fog line. On the brighter side, high elevation sites do receive much more sun with lower heat accumulation and but higher diurnal temperature fluctuations. But then there’s this: pressure from insects, birds, rodents and wild animals is much more intense in remote mountain locations. Like I said—it’s a challenge.

The highest vineyards in the world are in Argentina in the Salta region located in the Altura Maxima vineyard at 9,849 feet (and some claim it is even higher). This “extreme” vineyard produces grapes with a very think skin, resulting in rich, tannic wines with complex flavors. The first vintage of Altura Maxima wine was released in 2012 by Bodega Colomé (part of the Hess Family Estates). That wine—Colomé Altura Maxima 2012—is 100% Malbec and priced at $125. It might sound like a lot—until you realize that only 165 cases (six barrels) were produced. Bodega Colomé also grows small amounts of Torrontés, Pinot Noir, Merlot, Syrah, Sauvignon Blanc and Chardonnay in their ultra-high altitude Altura Maxima vineyard.

The Winery at Bodega Colome – photo via http://www.bodegacolome.com/

Here in the U.S. we look to areas like Lake County AVA (with vineyards at 2,000 to 2,400 feet), Howell Mountain (1,600 to 2,400 feet), Spring Mountain (2,000 feet), Mount Veeder (400 to 2,600 feet), Atlas Peak (1,400 to 2,600 feet), Diamond Mountain (1,200 to 2,200 feet) and Sonoma Mountain (600 to 2,400 feet) as examples of high altitude viticulture. Howell Mountain was designated as Napa Valley’s first sub AVA, and is well-known for its high-altitude Cabernet Sauvignon. The region’s volcanic ash–red clay soil, delightfully infertile, produces intense wines from small berries. In the end, the altitude and rocky, dry soil conditions create complex, tannic and concentrated wines with firm structure, incredible varietal intensity, and excellent aging properties. Cabernet Sauvignon is King of the Mountain but Cabernet Franc, Merlot, Zinfandel and Chardonnay excel as well. Who is up on Howell Mountain? Charles Krug, Cade, Cakebread, Duckhorn, Robert Foley, La Jota, and Pine Ridge—to name a few.

The world of wine evolves and changes with each passing year with more regions discovering wine, both as consumers and producers. Each of these new areas brings a new dimension to the world of wine. One in particular caught the eye of Karen MacNeil, author of The Wine Bible enough to make her declare that “the Book of Cabernet has just been rewritten.” The wine she is talking about is made in Shangri-La. Really. The wine is 2013 Ao Yun (Tibetan for Proud Cloud), produced in the Himalayas just 50 miles from the border of Burma. This area is within the Yunnan Province in the far southwest of China. The areas “Three Parallel Rivers” region (now a National Park) was made famous as the mythical Shangri-La in James Hilton’s novel Lost Horizon. The Vineyard is at 8,500 feet, and the air is so thin that fermentation doesn’t quite work like it does as we may know it. Karen MacNeil described the wine like this: “Drinking it makes you feel like you’ve been pulled down into the dark body of the earth itself. There is a sense of delicious corruption to the wine.”

Ao Youn is 90% Cabernet Sauvignon and 10% Cab Franc, bottled at 15% alcohol by volume. It should be (or will soon be) available at Sherry Lehman’s in New York and Wally’s in Los Angeles.

We can never overestimate the contributions made by the pioneers, innovators and artists of the wine making world. So get out there and open that mountain wine—climb high, my friends.

JoAnn DeGaglia, CSW, CS works at Brotherhood Winery, “America’s Oldest Winery.” In addition, she teaches wine appreciation classes at libraries all over the Hudson Valley as well as with Ned Towle at the Westchester Wine School. JoAnn’s writings may be found on Facebook on the “The Wine Lovers Journey through the World of Wine” page.

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Montefalco, Italy

Today we have a guest post from Steve Armes. Steve is a wine-loving artist who resides in Irving, Texas. In this article, Steve takes us along on a trip to Montefalco, in Italy’s Umbria province, where he discovers the lovely countryside and architecture of the region – in addition to the area’s wine.

“In the horse race that is the Italian wine scene, the field is populated by the usual suspects. In the straight, Brunello di Montalcino leads by a length, followed by Amarone and Barolo in a dead heat. You can bet across the board on these. But my money is on a dark horse that is on no one’s preferred list: Montefalco Sagrantino.  Focus on the backstretch and look for this wine to finish in the money.

Montefalco (mountain of the hawk) is a small town tucked away in central-eastern Umbria, half way between Spoleto and Assisi. Encircling this walled city are 250 magical acres where God, man and Mother Nature collaborate to produce a little-know grape that is about to shift our wine paradigm: Sagrantino.

Although the origin of the grape is unclear, with some researchers attributing its birth to Asia and others to Greece, this variety is quickly becoming Italy’s next rock star. We know that behind every great grape is a sublime terroir, and this is no exception. Montefalco is surrounded by the Apennines, and its playground is an admixture of clay with limestone and sand. The hot summers there are ameliorated by a cooling breeze known as la tramontana (the north wind). The grape is ancient, but its reputation is young. How, in this what-have-you-done-for-me-lately wine universe is this possible? The answer is one of vinification.

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Unlike Brunello di Montalcino, which was sitting around in the cellars of Tuscany waiting for enologists to stumble upon it in the late 70s and make it an overnight sensation, Sagrantino languished in obscurity. Vintners often made Sagrantino in the passito style, drying the berries on straw mats prior to fermentation, making them raisin-like, which increased the sugar and the resulting alcohol content—the latter often exceeding 14%. But as wine cognoscenti will aver, the 1970’s brought a great change to the juice universe and tenacious growers of this region were determined to bring out the grape’s full potential. Discarding the older methods, visionaries of vinification began to make the wine in the secco or dry style, transforming it from a sweet wine into a bold and tannic contender. The wine would earn DOC status in 1979, and DOCG status in 1992. The Montefalco Sagrantino DOCG is approved for both dry (secco) wines and passito wines with between 80 and 180 grams/liter of residual sugar.

Sagrantino, with its deep garnet color, foretells a nose of blackberry, violets, and other floral scents. The palate reveals itself to be full of plum, lingering earthiness, and spice with a finish that will make tannin-lovers go wild. In its dry (and most popular) form, it can be a big, big wine. The grape is one of the most tannic of extant varietals, and will pair with a range of dishes as well as with spicy entrees. Or, savor it alone and decipher its amazing complexity and balance. It cellars well for at least a couple of decades, and in most versions, can profit from being opened and allowed to breathe for hours.

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Those of us who have sipped our way through Italy know that the best Italian wines can be costly. But the manna from heaven in this promised land called Italy is that these premiere wines are also produced in a junior version which is made affordable by either an admixture of lesser grapes or a shorter aging period. Examples are Amarone/Ripasso, Brunello di Montalcino/Rosso di Montalcino, and Vino Nobile di Montepulciano/Rosso di Montepulciano. Following suit, Sagrantinos await the wine enthusiast in 3 forms:  The passito style, which is still available, the secco Montefalco Sagrantino , both of which contain 100% Sagrantino, and the Montefalco Rosso DOC, which contains 10-15% Sagrantino blended with Sangiovese or other grapes. The dry Sagrantino di Montefalco is aged for 37 months, including 12 in oak. The sweet version is also aged for 37 months (with no minimum requirement for oak). Montelfaco Rosso DOC has a minimum aging requirement of 18 months (30 for the Riserva, which includes at least 12 months in oak).

To trek through Italy is to make un giro di gusto, a taste tour. In Montalcino, the world revolves around Brunello. In Montepulciano, vino Nobile flows from the tap. And anyone who has taken an excursion through Tuscany is familiar with the strada in chianti, and the tour bus from Florence to Siena that stops in Greve so tourists can consume Chianti Classico, the delectable poster child of Italian wine. But the people of Umbria have been taking notes. What they have learned is that tourists long to travel through the rustic campagna to discover for themselves the next great culinary Arcadia. It seems that the Umbrians know what is coming, so they have created La strada del Sagrantino. All roads leading to Montefalco host signs with the best logo I have seen of all Italy’s strade del vini (wine trails).

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As you encounter the fare in the area, you will find that their world revolves around the grape (as in Montalcino). There are lenticchie (lentils) soaked in Sagratino, cheeses produced in similar fashion, so that the rind is the garnet red of the wine, even Sagrantino jelly. Walk into a shop in Montefalco, and they will be only too happy to offer you a sample of Sagrantino, but will also force upon you salumi e formaggi  (salami and cheese). Typically, shops will have about 15 to 20 different bottles of Sagrantino di Montefalco and 8 to 10 rossos. We saw few passito or sweet versions, but they are certainly available. As we gravitated toward the rossos, we were quickly told that they were misti (meaning “blends”), and we assured them that we understood. The rossos start at around 12 Euros, and the Sagrantinos begin just over 20 Euros. The 250 acres that spawn Sagrantino do not allow for a large yield, so the wine will likely stay in limited supply. And even though some prescient grapesters are experimenting with it in Tuscany, it will perforce be a different wine, for the elements that make up terroir differ  from mile to mile, if not from acre to acre.

As I wade through the travel magazines and blogs, I see that Tuscany is no longer the destination du jour, and that Puglia and Sardegna are the new hot spots, which is fine in my opinion, for I will continue to frequent Tuscany, hoping to find fewer tourists there. But the unavoidable truth is that Umbria, and Montefalco in particular, is going to be on the short list of savvy travelers. This region, known for such attractions as Lake Trasimeno, a popular sporting destination, and Assisi, the best-preserved medieval walled city in Italy, is poised to become the next Mecca for eager globe-roamers. Information is available from the Associazione Strada del Sagrantino, Piazza del Comune n.17 06036 Montefalco, telephone 0742 378490, email info@stradadelsagrantino.it.

Although it is unimaginable now, growers of Sagrantino nearly plowed the vines under, intending to replace them with more profitable varieties. But they didn’t. And thus they have given us Sagrantino di Montefalco, the best Italian wine you have never heard of, saving it from being the best Italian wine the world would never know.

Come to think of it, the Italian wine world really isn’t like a horse race. Horse races are loud, frantic and fast. Italian wine is more like a leisurely afternoon stroll through the dappled sunlight on a dirt path that separates the olive groves from the vineyards, the breeze carrying the ancient aromas of growth, fruit, and rebirth. And the Italians have caught it all and put it in a bottle.

Copyright Steve Armes 2009

Steve Armes is a classically trained painter who travels to Italy to paint the landscape. He is an ardent student of wine, with a particular interest in Italian wines. You may see his work at www.stevearmes.com. He lives in Irving, TX.

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Today we have a guest post from SWE member Jan Crocker. Jan has just completed our CSW Online Prep Class and is planning on taking her CSW exam next month. Wish her luck!

Jan works on the “front line” of the wine industry as a beverage steward in an upscale grocer in Southern California. Read on as Jan shares about her recent trip to the Ramona Valley AVA.

Whenever I discuss California wine with wine shoppers at work, nearly all mention Temecula, since it’s extremely familiar to oenophiles in Orange County, California. I can also count on several folks each day singing the praises of the Napa Valley (“isn’t that where the greatest wines in the world come from?” they invariably comment), as well as Paso Robles and Sonoma.

However, because I relish exploring obscure wine varieties and regions—that’s why I’ve been a wine nerd for more than 15 years, after all—I’m genuinely excited about watching the emergence of a certain young American Viticultural Area that’s fast gaining acclaim among local wine writers, professionals and judges.

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With that, I’ll present the 162^nd AVA in the United States: the Ramona Valley AVA.

As the third AVA in the sizable South Coast “super AVA” at 33.1 degrees north, the Ramona Valley celebrated its 10^th anniversary in January 2016. The region itself is 14.5 miles long and nine and a half miles wide, and is home to 25 bonded wineries within its 89,000 acres over 139 square miles. (Note to wine nerds everywhere: the other two AVAs located within the South Coast AVA are the San Pascual Valley, founded in 1981, and the Temecula Valley, founded in 1986.)

Located about 35 miles northeast of San Diego in north-central San Diego County, the Ramona Valley is a destination famed for its balmy climate throughout the year. On the other hand, the area is no stranger to scorching summers, with daytime temperatures often above the century mark. Winters, by contrast, are brisk, with afternoons reaching the mid-60s and nights often dipping below freezing. Small wonder: Ramona is exactly 25 miles east of the Pacific Ocean, and 25 miles west of the Colorado Desert. Rainfall is moderate, with roughly 16 inches each year.

Julian, the historic burg famed for its apple pies and winters with light snow, is a mere 22 miles east of Ramona and more than 4,200 feet above sea level.  (That’s why I describe the Ramona Valley’s climate as “Mediterranean, with an asterisk.”)

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Grapes thrive as a result of the Ramona Valley’s vineyard elevation: about 1,400 feet above sea level. At least two of the region’s wineries sit at nearly 2,000 feet at elevation.

Indeed, the Ramona Valley’s neighboring mountains, hills, and rocks are a force in defining the character of the region’s wines. The Cuyamaca Mountains, Mount Palomar, and Vulcan Mountain are the “high points” of the steep inclines surrounding the valley. At the western portion of the region, 2,800’ Mount Woodson does its part as a rain shadow by keeping the Pacific Ocean’s trademark fog and chill at bay.

Let’s get back to those rocks.

During each of the four visits my husband and I have made to Ramona, we’ve never failed to be wowed by the huge boulders and striking rock formations along picturesque Highway 67, the only path leading into the region. On our first trip in early 2015, I hummed “The Flintstones” theme as we approached those monster rocks, since many of them resemble Bedrock, the cartoon’s setting. The closeness of those boulders, however, kept us alert: We fervently hoped that we’d be spared one of our home state’s signature earthquakes during our drive.

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Granite dominates the geological landscape, either in its original form as rocks or boulders or within the region’s loamy soil as decomposed granite. (During our four days in the region this August, we also spotted milky and rose quartz, as well as some tiny flakes of pyrite, during our “personal tours” of the 11 vineyards we visited.)

Granite’s presence also makes itself known in Ramona Valley wines: Of the 100 or so wines from the region that my husband and I have tasted in the last year and a half, all have an elegant flintiness and a backbone of minerality that’s riveting.

Southern California’s “soft chaparral” is the garrigue that shows up in Ramona Valley’s wines, reds especially. Many of my tasting notes include “sage and rosemary,” so it’s no mystery  to find that flora in the region’s natural landscape, along with wild oak, toyon, chamise and numerous species of cacti.

Local winemakers embrace the Ramona Valley’s terroir, planting varieties that develop deep flavors as they echo the area’s climate, soil types and ever-present breezes. John Saunders, the proprietor/vineyard manager/winemaker at Poppaea Winery, mentioned that a few local enologists have identified “at least 11 different microclimates” within the 139-square-foot valley, so the range of wine grapes compatible to those potential “mini-AVAs” is broad – and speaks to the stunning diversity of the region.

Red varieties flourish, especially those with their roots (no pun intended) in France, Italy and Spain. To that point, two wineries – Poppaea Winery and Principe de Tricase – are planted to white and red varieties spanning the length of Italy. Not surprisingly, Tempranillo craves the region’s sunshine and wide diurnal swings.

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Other growers and winemakers opt for Rhone varietals, as Syrah, Grenache, Mourvedre and Viognier flourish in similar conditions in the Ramona Valley: rocky and barren soils, ample sunshine and a steady, moderating breeze, albeit without the destructiveness of the mistral. Woof ‘n Rose Winery was planted to Grenache Noir in 2004, with consultation from fifth-generation winemaker Marc Perrin of Château de Beaucastel—as well as Grenache rootstock from the French vineyard. Ramona Syrahs showcase a brooding, deep style much like their Cornas or St. Joseph cousins; those from Ramona Ranch Winery and Eagles Nest both offer elegant, haunting scents and flavors with earthiness and garrigue.

Wine fans searching for varieties above and beyond their tried-and-true classics will have a field day with offerings from the region. During our four days in the Ramona Valley, my husband and I visited 11 of the region’s 25 wineries, tasted 82 current releases – and had the good fortune to try six varieties we’d never before had the opportunity to taste: Alicante Bouschet, Refosco, Aleatico, Fiano, Sangrantino and Bolizao. Tannat, the pride of Madiran, is a featured variety at Ramona Ranch Winery, one of the wines my husband and I enjoyed thoroughly.

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There’s no wonder why proprietors Marilyn and Steven Kahle at Woof ‘n Rose take pride in their Alicante Bouschet, the gorgeous teinturier: It’s generous, opulent, complex and undeniably enjoyable – and, my husband and I thought, a varietal that red fans would love if they tried it.

Speaking of Refosco: When was the last time we wine fans tasted one other than from their original northern Italian homes of Friuli or Trentino? Mike Kopp, proprietor/vineyard manager/winemaker at Kohill, offered us a barrel tasting of his signature Refosco, which nearly brought us to our knees.

Although heat-loving red varieties have a joyous home in the Ramona Valley, many whites do as well. Wine fans who enjoy their Chardonnays most when they’re flinty and zesty will appreciate the mineral influence of Mount Woodson and the nearby Cuyamacas; the elegant Chards featured at Lenora and Eagles Nest showcase that sculpted, sinewy quality as a counterpart to the variety’s richness.

Our Guest Blogger: Jan Crocker!

It’s impossible to overlook how well Mother Nature took care of us during our four days during the first week of August. During each of our visits to the 11 wineries, every proprietor, winemaker and vineyard manager gushed over the gorgeous weather that week—sunny, of course, but with soft breezes. It’s usually blazing hot, “about 100 degrees at this time of year,” our winery hosts pointed out. “But it’s only in the high eighties. Isn’t it beautiful?”

We couldn’t have agreed more. And the Ramona Valley AVA’s future looks equally gorgeous – with the distinct likelihood that California wine fans will soon discover its current excellence and stunning future.

Photo Credits: Jan Crocker

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