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Welcome to the World, Virginia Peninsula AVA!

  By admin | August 27, 2021 - 4:08 pm |
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Map via the TTB AVA Explorer

Map via the TTB AVA Explorer

On August 25, 2021, the TTB (Alcohol and Tobacco Tax and Trade Bureau) of the United States announced a newly approved American Viticultural Area (AVA) for the Commonwealth of Virginia: the Virginia Peninsula AVA. When this new AVA comes into force—on September 24, 2021—the total number of AVAs in the United States will be 258; of these, 7 will be located in Virginia. Note: Virginia also contains portions of two multi-state AVAs: Shenandoah Valley (shared between Virginia and West Virginia), and Appalachian High Country (shared between Virginia, North Carolina, and Tennessee).

The Virginia Peninsula AVA covers a total of 673,059 acres in southeastern Virginia. The entirety of the area is located on the Atlantic Coastal Plain at elevations ranging from sea level to approximately 250 feet. The area is defined by the York and Pamunkey Rivers to the north and the James River to the south. The counties of James City, York, New Kent, and Charles City as well as several independent cities are included within the new AVA’s boundaries.

According to the original petition, the distinguishing features of the Virginia Peninsula AVA include the following:

Map via the TTB AVA Explorer

Map via the TTB AVA Explorer

Climate: The area experiences a humid/subtropical climate, demonstrated by its long, humid summers and moderate to mild winters. The growing season averages 193 days and typically lasts between April 10 (average date of the last frost) and the end of October/beginning of November (typical harvest dates).

Weather-related challenges in the area include an average of more than 50 days with high temperatures above 90°F during the growing season (and the resulting slow down of photosynthesis) as well as frequent rain approaching the harvest season—as well as the occasional risk of tropical storms.

Geology: The topsoil in this low-elevation coastal plain includes sand, mud, and gravel—much of it formed during times of higher sea levels and/or coastal flooding. The underlying bedrock is marine sedimentary, comprised mainly of sandstone, marine fossils, and clay. These soils are easily fractured and conducive to viticulture.

At the time that the proposal was submitted (in September of 2020), just over 112 acres were planted to commercial vineyards. There are currently at least five commercial vineyards and five bonded wineries operating within the Virginia Peninsula AVA/. These include the Williamsburg Winery, Gauthier Vineyards, New Kent Winery, Saude Creek Vineyards, and Upper Shirley Vineyards.

A wide range of wine types and styles are produced within the Virginia Peninsula AVA. Classic vinifera grapes—including Cabernet Franc, Merlot, Chardonnay, Riesling, and Viognier—are well-represented, as are the (relatively obscure) vinifera grapes Tannat, Petite Verdot, and Petit Manseng. Hybrid varieties—including Norton, Chambourcin, and Vidal Blanc—are grown throughout the region as well.

Welcome to the world, Virginia Peninsula AVA!

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

The Judgment of Orlando—SWE Conference Recap 2021

  By admin | August 26, 2021 - 11:33 am |
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Today we offer a recap of a session—The Judgment of Orlando—from the 45th Conference of the Society of Wine Educators, written by session presenter Alan Tardi

I recently had the pleasure of conducting a session at the Society of Wine Educators 45th Annual Conference, live and in person after a 2-year hiatus due to the pandemic. While I am always pleased to be invited to present at conference, this time I felt a bit jealous of the participants sitting in the ballroom.

Each person had their own well-spaced table, and on the table were 12 exceptional sparkling wines. Of course, I had 12 wines in front of me too, but I was standing up talking rather than sitting down tasting and, unlike the audience, I already knew what the wines where!

All of them—with one exception—were made using the Méthode Champenoise, known as the Traditional Method anywhere outside of Champagne. And, while I gave a brief discourse on the origin and evolution of sparkling wine, the audience embarked on a sort of treasure hunt, tasting through the wines in front of them, without having been given any indication of what they were.

Then we addressed each of the wines one by one: Is this wine Champagne or is it not Champagne? If it is not Champagne, is it from the Old World or New? More importantly, why? And what are these impressions and deductions based on?

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There were 4 Champagnes, 4 Old World sparklers and 4 New World, but none of the participants knew this and the tasting order was intentionally mixed up. All the wines were carefully selected and of extremely high caliber, and each of them was unique yet very representative of its specific place of origin.

From Champagne, there were two classic Maison and two grower-producers. Pierre Gerbais‘ “L’Originale” from the southern department of the Aube, was made from 100% Pinot Blanc (aka Vrai Blanc) from a vineyard planted in 1904, while Aurelien Laherte‘s “Les 7” was comprised of all seven permitted grape varieties of Champagne made from a base wine that came from a perpetual reserve started in 2003.

The 167th edition of Krug’s “Grande Cuvée” (base year 2011) was a masterful assemblage of the three principal grape varieties of Champagne consisting of 191 different wines, including a healthy amount of reserve wines going back to 1995. The iconic “Clos des Goisses” 2005 of Philipponnat (which traces its winegrowing origins back to 1522), was comprised of Pinot Noir and Chardonnay from within the steep enclosed vineyard, a wine that many believe constitutes the first site-specific bottling of Champagne.

Other Old-World wines included the “Classic Cuvée” (base year 2011) from Nyetimber, located in Southern England in an area that is, geologically speaking, an extension of the chalky Paris Basin which plays a huge role in the northern Champagne growing area of the Marne. From Trentino in northern Italy, we had a 100% Chardonnay from a single vineyard about 600 meters above sea level that spent 8 years on the lees. This special bottling, made only in exceptional vintages, is named after the founder of the winery (1902) who went to Champagne, fell in love (with the wine), and was compelled to make a champagne-style wine in his homeland, laying the foundation for what is now known as Trento DOC.

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Something similar happened a century earlier when a member of the Raventós family—which traces its winegrowing activity in the Penedès area of Catalonia to 1497—returned home from Champagne in 1872 determined to make a sparkling wine using the Champagne method but with the native grape varieties of his region. It was a big success; many others in the area started to make it and Cava was born. Ironically, Raventós decided to withdraw from the Cava DO in 2012 because they felt that the integrity of the appellation they essentially created had been severely compromised. The wine we tasted was made of 100% Xarel.lo grapes personally selected by Josep Maria Raventós i Negra from the 2005 vintage which spent about 6 years on the lees.

There was also another wine from Italy, a sort of red herring in the form of a Prosecco DOCG made from very old vines in Valdobbiadene by Paolo Bisol of Ruggeri winery. What made it very unusual was that this wine spent four years in an autoclave on the lees (plus one year in bottle) which gave it some subtle autolytic hints resonant of something one might find in a vintage champagne. [This was an experiment; only 4500 bottles were made, they’re practically gone now and bottles for this event had to be sent from Italy.]

New World selections consisted of four prestige-level wines: “Cuvée Clive”, a Cap Classique from Graham Beck Estate, South Africa; Schramsberg “Reserve”, from one of California’s oldest non-mission wineries (founded 1862) that was re-born as sparkling specialist by the Davies family in 1965; “Le Reve” from Domaine Carneros, a winery started by Claude Taittinger in 1987; and “L’Hermitage” from Roederer Estate (founded 1982), offshoot of another highly respected and well-established maison of Champagne.

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With 12 exceptional wines to taste, deduce, critique and explore, we didn’t have time to go into great detail or compare peoples’ contrasting impressions of the wines. And, unlike the 1974 “Judgment of Paris” tasting organized by Steven Spurrier (RIP) in which cabernet sauvignon-based wines from California won out over Bordeaux in a blind tasting, there was no clear consensus in Orlando and participants were quite divided (or ambiguous) about whether a wine was Champagne or not, or whether it was Old World or New.

But that was perfectly fine. The structure of this presentation was not intended so much as a contest to determine the ‘best’ but rather as an opportunity sharpen our faculties of taste, make some deductions about what we tasted, and explore the impact of provenance and production method unhindered by prejudice — not to mention have fun and taste some great wines together, in person!

I do hope participants found it enjoyable and insightful.

P.S. If you weren’t able to be there, you might like to pick a few bottles and create your own ‘judgment’ tasting! Click here for a Wine List-Judgment of Orlando as presented by Alan Tardi

–Alan Tardi

You might also like to pick up a copy of my book “Champagne, Uncorked.” I’m offering SWE members a 25% discount off cover price (plus cost of shipping) and would be happy to sign it if you wish. Write to me at alantardi@aol.com and I will send you an order form. Click here for more information about the SWE Discount for Champagne Uncorked by Alan Tardi

The Rise of Ramato: Dispatch from the delle Venezie DOC

  By admin | August 6, 2021 - 8:54 am | ,
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Logo of the delle Venezie DOC via: https://dellevenezie.it/en/

Logo of the delle Venezie DOC via: https://dellevenezie.it/en/

Dispatch from the delle Venezie DOC! The Disciplinare di Produzione for the delle Venezie DOC has been updated to allow for the production of rosato (rosé) and ramato styles of wine based on the Pinot Grigio grape.

As you may have guessed, there is a bit more to the story!

Winemakers in the northeast of Italy (namely Friuli-Venezia Giulia. Veneto, and the Trentino-Alto Adige) have successfully grown Pinot Grigio—brought to the region via France where it is known as Pinot Gris—for hundreds of years.

The area’s Pinot Grigio is typically produced as a dry, crisp, easy-to-love and fruity white wine with a light yellow(ish) color. This style of wine is enormously popular; so much so that a multi-regional DOC area—the delle Venezie DOC—was created in 2017 to grant these delightful wines a bit of the respect they deserve and allow varietally-labeled Pinot Grigio from Veneto Region, Friuli-Venezia Giulia Region, and the Trentino Province to wear the DOC label. (Sparkling Pinot Grigio and white wine blends—bianco—based around Pinot Grigio, Chardonnay, Pinot Bianco, Muller Thurgau, Garganega, Verduzzo, and/or Tocai Friulano are also approved for production under the delle Venezie DOC.)

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Despite the popularity of the fresh-and-fruity style of Pinot Grigio, winemakers in Italy’s northeast have traditionally spun Pinot Grigio into other styles of wine as well. A light pink rosato/rosé is created by allowing the juice (post-crush) to macerate alongside the skins of the grey/pink hued grapes for a short period of time (such as 6 to 10 hour, or perhaps us to 24 hours).  If the maceration on the skins is allowed to continue for a longer period of time—such as two weeks or more—the result can be a richly textured, copper-hued wine known a ramato—from the Italian word rame meaning copper. 

The ramato style of wine production is believed to have originated in Friuli-Venezia Giulia. Pinot Grigio Ramato was quite popular up until the 1960s, when exports of the more widely recognized style of Pinot Grigio from Santa Margherita and other wineries exploded in popularity. However, some producers continued production of rosato and ramato styles of Pinot Grigio, and like so many traditional products in the world of food and wine…these traditional products are increasingly appreciated once again. The delle Venezie Consorzio—in partnership with the Centro di Ricerca Viticoltura ed Enologia (Research Center for Viticulture and Enology) in Conegliano—has supported these efforts via research into 17 different clones of Pinot Grigio in an effort to identify those most appropriate for use in rosato and ramato.

The recent update in the delle Venezie DOC regulations acknowledges the historic significance—and current appreciation of the Pinot Grigio Rosato and Pinot Grigio Ramato produced in Italy’s northeast. Time to raise a glass!

Note: the delle Venezie DOC is also known as Beneških Okolišev (in Slovenian).

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

A Great Day for Demerara Rum!

  By admin | August 4, 2021 - 10:14 am | ,
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Congratulations are in order…as of July 28, 2021, Demerara Rum has been awarded a Protected Geographical Indication (GI) in the European Union!

Demerara—a region located within the independent country of Guyana, on the northern coast of South America—has produced sugar cane and rum for over three hundred years. The production area is located on the low coastal plain of Guyana, bound by the Boeraserie River on the west and the Abary Creek on the east.

The production specification emphasizes the importance of the tropical climate of the area, the traditional production techniques, and the mineral-rich local ground water. These factors combine to create the characteristic high-congener Demerara Rum flavor consisting of “hints of sugar-cane sweetness,” fruity and floral notes (via the fermentation and distillation processes), and age-derived aromatics (to include nutty, spicy, woody, herbal, or earthy aromas).

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According to the standards, Demerara Rum GI must be produced as follows:

  • Sugar cane used in the production of Demerara Rum must be grown within the defined region.
  • Fermentation and distillation must be accomplished within the defined region.
  • Products labeled as Cask Aged Demerara Rum, Special Reserve Demerara Rum and Grand Special Reserve Demerara Rum must be aged and bottled within the defined production zone.
  • It may be produced using either raw sugar cane juice or molasses. Note: the specification allows for the use of any type of “sugar cane substrate,” but in reality most Demerara rums are produced using molasses.
  • Column still or pot still distillation may be used. The product specification details the distillation process as follows: “The distillation of light- and medium-bodied Demerara Rums take place in Continuous Stills of 2/3/4/5 Columns, and heavy-bodied Demerara Rums take place in single/double pot stills.”
  • The stills must be comprised of Guyana Greenheart hardwood, copper, and/or stainless steel.
  • For products aged in Guyana, aging takes place in well-ventilated warehouses “situated at sea level on the coast of the Demerara region bordering the Atlantic Ocean.”
    • Such aging must take place in oak barrels (the product specification notes” American white oak casks, typically, or other casks as required”) under “tropical climatic conditions (typically 24-32 °C and 70 % humidity).”
  • Single-marque (single batch) rums and blends are allowed.
  • Sugar is allowed as a post-distillation additive in order to “round off the final taste of the product up to a maximum of 20 grams per liter.”

In addition, the following styles of Demerara Rum are specifically defined per the product specification:

  • Demerara Rum: all styles of Demerara Rum may be single marque or a blend; however, 100% of the product in the bottle must be sourced from within the defined production zone. (In other words, they may not be blended with any non-Demerara Rum and still use the moniker “Demerara Rum.”)
  • Old Demerara Rum: aged for a minimum of 2 years
  • Cask Aged Demerara Rum: aged for a minimum of 3 years
  • Special Reserve Demerara Rum: aged for a minimum of 12 years
  • Grand Special Reserve Demerara Rum: aged for a minimum of 25 years

More details may be found in the product specification, linked below.

Congratulations, Demerara Rum!

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Don’t Mess with Indiana Rye

  By admin | August 1, 2021 - 11:38 am | ,
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The state of Indiana—located just north of Kentucky in the great American Midwest—is known for many things, including the great city of Indianapolis, the Hoosiers, the Pacers, the Indy 500, and sandwiches made of fried pork tenderloin.

To whiskey aficionados, however, the state may be all about rye. Some of this is due to the state’s 5 million acres of grain fields; and some of this is because Indiana is one of the largest producers of rye whiskey in the country.

Indiana is home to more than 30 distilleries, producing a wide range of spirits from vodka to gin and many styles of whiskey. The state is also home to the Lawrenceburg campus of MGP Distilling: the largest producer of rye whiskey in the United States. In addition to producing its own brands—Redemption Rye and Rossville Union Straight Rye Whiskey—MGP supplies the base spirit for many types, styles, and brands of rye whiskey across the continent. (For the record, MGP Distilling—one of the oldest and largest distilleries in the United States, produces a wide range of other products including a range of whiskies, neutral spirits, industrial alcohol, gin, and everything in-between.)

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July 1 (2021) is an important day in the story of Indiana Rye Whisky. As of this day, a new bill—House Bill 1409, championed by Indiana State Representative Chris May and enacted by the General Assembly of the State of Indiana—has come into force and declared Indiana Rye to be a legally-defined, regional designation for American whiskey.

It will be interesting to see how some of Indiana’s more notable artisan whiskey distilleries—including the Hard Truth Distilling Company, the Indiana Whiskey Company, Bear Wallow Distillery, and the Old 55 Distillery—approach Indiana Rye now that the designation is official.

According to the law, Indiana Rye must be produced according to the following standards:

  • Produced in the State of Indiana
  • Produced from grain containing a minimum of 51% rye
  • Distilled to no more than 160° (80% abv)
  • Placed in charred, new, White Oak barrels at no more than 125°
  • Aged in a rack house in Indiana for a minimum of two years
  • Bottled at a minimum of 40% abv

According to the legal documentation, the following terms may be used on a label of Official Indiana Rye: Indiana Rye, Indiana Rye Whiskey (or Whisky), Indiana Sweet Mash Rye Whiskey (or Whisky), Indiana Sour Mash Rye Whiskey (or Whisky). Note that either spelling—with or without the e—is considered acceptable.

Indiana Rye now joins the ranks of state-specific American Whiskeys alongside Kentucky Bourbon, Tennessee Whiskey, and the lesser-known (but official nevertheless) Missouri Bourbon. Any guesses as to what state may be next?

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

 

Way to Go, Granada (Now a DO)!

  By admin | July 6, 2021 - 10:26 am | ,
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Graphic via: http://www.dopvinosdegranada.es

Graphic via: http://www.dopvinosdegranada.es

An updated list of wine appellations—DOPs and IGPs—published by Spain’s Ministry of Agriculture (Ministerio de Agricultura, Pesca y Alimentación) reveals that the Spanish wine region of Granada has been promoted to a Denominación de Origen (DO).

For the number-crunchers among us, this means that (as of June 2021) Spain now has 68 DOs, 2 DOCa’s, 7 VCIGs and 20 Vinos de Pago…for a total of 97 DOPs. See the attached List of DOP and VT Wines from Spain June 2021 for the names and numbers via straight from the source documentation.

Granada was was previously listed as a Vino de Calidad con Indicación Geográfica (VCIG)—which placed it in the top-tier of Spanish Wine Regions, but (theoretically) a step “lower” than the DOs.

According to the Pliego de Condiciones for the Granada DO, the appellation is approved for the production of a range of wine types and styles, including red, white, rosado (rosé), sparkling, and late harvest (de uvas sobremaduradas/over-ripe grapes). Here is a list of allowed grape varieties for the three main styles of wine:

Andalusia autonomous communityRed (Tinto) and Rosé (Rosado): Tempranillo, Garnacha Tinta, Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Pinot Noir, Monastrell, Romé, and Petit Verdot.

White (Blanco): Vijiriego (Vijariego), Sauvignon Blanc, Chardonnay, Moscatel de Alejandría (Muscat of Alexandria), Moscatel de Grano Menudo (Muscat Blanc à Petits Grains), Pedro Ximenez, Palomino, Baladí Verdejo (Cayetana Blanca), and Torrontés.

Sparkling (Espumante): Vijiriego (Vijariego), Sauvignon Blanc, Chardonnay, Moscatel de Alejandría (Muscat of Alexandria), Moscatel de Grano Menudo (Muscat Blanc à Petits Grains), and Torrontés.

Map via: http://www.dopvinosdegranada.es

Map via: http://www.dopvinosdegranada.es

The Granada DO covers the entirety of the Province of Granada. Granada is located on the Mediterranean Coast and stretches across the Sierra Nevada Mountain Range to the border with Murcia and Castilla-La Mancha. The area is transversed by several rivers, the main one being the Genil (a tributary of the Guadalquivir). The central/northern portion of the province covers the Altiplano de Granada (Granada High Plains).

A single sub-region—Contraviesa-Alpujarra, located along the Mediterranean Coastline—has been approved. Sparkling wines produced using a minimum of 70% Vijiriego (Vijariego) supplemented by Chardonnay and Pinot Noir are a specialty of the  Granada-Contraviesa-Alpujarra DO.

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

 

Welcome to the World, Ulupalakua AVA!

  By admin | July 5, 2021 - 11:11 am | ,
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WaianapanapaHere’s a first: Hawaii gets its very own American Viticultural Area (AVA)!

Despite being located in the tropics (the AVA itself sits at about 20°N latitude) and not being particularly well-known for grape-based viticulture or wine production, here it is: an AVA located in a small corner of the island of Maui—where grapes are grown and sent to a winery just a few miles away to be made into wine.

The Ulupalakua AVA is the first AVA to be approved in the state of Hawaii. When the new AVA comes into force on August 2, 2021, there will be a total of 257 AVAs in the United States.

Map via the TTB AVA Explorer

Map via the TTB AVA Explorer

According to the original petition for the AVA—submitted by Mark Beaman, the former winemaker at Maui Wines—the distinguishing features of area include its topography, soils, and climate, as discussed below:

Topography: The area within the Ulupalakua AVA contains a series of four distinct, southwest-facing areas of gently sloping benchlands. In contrast, the area surrounding the new AVA consists of steeper slopes, ravines, and exposed volcanic rock. The elevation of the vineyards in the AVA ranges from 1,560 feet/475 m (in the western portions) to 1,850 feet/564 m (in the east). 

Soils: The Ulupalakua AVA is located on the western slopes of Mount Haleakala—a massive shield volcano that covers more than 75% of the island of Maui. The soils of the area are predominantly composed of volcanic ash and the weathered remains of igneous volcanic rock. About 20% of the soil contains silt, loam, and clay. It is believed that they combination of soils creates an area that is fertile enough to support healthy vines, but not so fertile as to promote excessive foliage.

Map via the TTB AVA Explorer

Map via the TTB AVA Explorer

Climate: The climate within the Ulupalakua AVA reflects its tropical location and rarely drops below 50°F/10°C or goes above 85°F/29°C. The region receives quite a bit of rain—an average of 30.7 inches of rainfall a year. However, it is noted that less than two inches per month tend to fall in July and August. While humidity can certainly be seen as an issue, this period of low summer rainfall reduces the risk of mildew and rot in the days leading up to the harvest, and the mild summertime temperatures protect again sunburn and heat stress.

It is believed that viticulture began in the area in the early 1800s when an immigrant from Portugal—Don Francisco de Paula Marin—imported vines into the region and made small amounts of wine. These days, the total area within the Ulupalakua AVA comprises 70 acres; of these, 16 acres are currently under vine. Leading grape varieties include Gewurztraminer, Chenin Blanc, Viognier, Grenache, Malbec, and Syrah. There is currently one commercial vineyard— Ulupalakua Vineyards owned by Maui Wine LLC—in the region. There are no bonded wineries within the AVA, but grapes are often sent to Maui Winery (located about just a few miles away) for processing.

The name “Ulupalakua” is derived from the native language of Hawaii and may be loosely translated as “breadfruit ripened on the back.” The folklore of the area tells of how the island’s king would request that his favorite fruit—breadfruit—be brought to his home on the west coast of Maui. Harvesters would pick the unripe fruit on the island’s eastern side and carry it to the king’s house on the other side of the island. The fruit would ripen on the journey and would be totally ripe by the time they reached (the area now known as) Ulupalakua.

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Welcome to the World, Goose Gap AVA!

  By admin | July 1, 2021 - 12:50 pm | ,
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Map via the TTB AVA Explorer Map

Map via the TTB AVA Explorer

On July 1, 2021, the TTB (Alcohol and Tobacco Tax and Trade Bureau) of the United States announced a newly-approved American Viticultural Area (AVA) for Washington State: Goose Gap AVA. When this new AVA comes into force—on August 2, 2021—the total number of AVAs in the United States will be 256; of these, 19 will be located in Washington State.

Goose Gap is the third new AVA to be approved in Washington State this year; two others—The Burn of Columbia Valley and White Bluffs—were announced just last month (June 17, 2021).

The Goose Gap AVA—a sub-region of both the Yakima Valley AVA and the larger Columbia Valley AVA—is located in Washington State’s Benton County. The triangle-shaped area is tucked between (and to the south of) the Red Mountain AVA and the tiny Candy Mountain AVA.

According to the petition—submitted by Alan Busacca, PhD, on behalf of the Goose Gap Winegrowers Association—the distinguishing features of the Goose Gap AVA include its topography and soils, as discussed below:

Topography: The Goose Gap AVA surrounds (and is mainly to the north of) a basalt ridge known as Goose Hill (sometimes referred to as Goose Mountain). The topography of the area is such that most of the south- and southwest-facing slopes in the area are too steep for successful viticulture; therefore, many of the new AVA’s vineyards are planted on north- and northeast-facing slopes. As a result, the vines in the Goose Gap AVA receive less solar radiation than those planted on the south- and southwest-facing slopes of the nearby appellations, leading to longer growing periods and later harvest dates for the vines of the Goose Gap.

The elevation within the Goose Gap AVA ranges from 577 feet (176 m) above sea level (at the southern boundary) to 1,339 feet (408 m) atop of Goose Hill.

Map via the TTB AVA Explorer

Map via the TTB AVA Explorer

Soils: Many of the soils in the area—covering about 65% of the appellation—consist of wind-blown loess over layered silt and fine-textured sand. In many spots, this topsoil extends for six feet with no hardpan or other root impediments. Other areas of the appellation are also covered by loess, but with varying depths of loess as well as vary amounts of fractured basalt and flood sediment atop the underlying basalt bedrock. The soils of the Goose Gap AVA contain a higher overall percentage of loess, silt, and sand than the soils of the surrounding areas.

The area within the Goose Gap AVA covers a total of 8,129 acres; of these, 1,800 acres (728 ha) are planted to vines. The region is currently home to two commercial vineyards—including the 1,700-acre (688 ha) Goose Ridge Estate Vineyard—and one bonded winery (Goose Ridge Winery). Commercial vineyards specializing in Cabernet Sauvignon and Merlot have been planted in the area since 1998. Other forms of agriculture—including apple orchards, cherry orchards, alfalfa fields, and sheep grazing are traditional to the area.

About that name: The new AVA is located along the migratory path of several flocks of wild geese. The local use of the term “Goose Gap” as well as “Goose Hill” can be traced back to the early 1900s. The area bears the tales of many legendary goose hunts from the 1800s; First Peoples are known to have hunted geese in the area as well.

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Welcome to the World, Palos Verdes Peninsula AVA!

  By admin | June 19, 2021 - 8:43 pm | ,
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Map via the TTB AVA Explorer Map

Map via the TTB AVA Explorer Map

On June 17, 2021, the TTB (Alcohol and Tobacco Tax and Trade Bureau) of the United States approved the Palos Verdes Peninsula AVA. When this new AVA comes into force—on July 19, 2021—the total number of AVAs in the United States will be 255, of which 142 will be in California.

The Palos Verdes Peninsula area—located in the southwestern corner of Los Angeles County—hugs the Pacific Ocean coastline about 25 miles west of downtown Los Angeles. The region includes the cities of Palos Verdes Estates, Rolling Hills Estates, Rancho Palos Verdes, and Rolling Hills, California. The area is highly regarded for its sweeping views of the ocean and the Los Angeles city skyline, gated communities, and high-dollar homes. However, the area has a long history of agriculture—including some viticulture—and wine continues to be produced in the area.

According to the original petition—spearheaded by James York of Catalina View Wines and submitted on behalf of a group of Palos Verdes Peninsula winegrowers—the area’s distinguishing characteristics include its topography, soils, and climate. These are discussed below:

Topography: The area within the Palos Verdes Peninsula AVA consists of low rolling hills (technically part of the Coast Range) situated between the Los Angeles Basin and the Pacific Ocean. Elevations range from sea level (on the region’s western and southern edges) to 1,460 feet/445 m above sea level at San Pedro Hill. Many of the region’s vineyards are planted on moderate south- or southeast-facing slopes. 

Map via the TTB AVA Explorer Map

Map via the TTB AVA Explorer Map

Soils: The soils of the region include Altamont Clay Adobe, Altamont Clay Loam, and Diablo Clay Adobe. These soils are composed primarily of fine-grained sandstone, weathered shale, silt, and calcareous clay.  These soils retain allow for moisture retention in dry weather while allowing for drainage during rainy times.

Climate: Like many areas of Southern California, the Palos Verdes Peninsula AVA has an overall Mediterranean Climate coupled with the coastal influence of the nearby Pacific Ocean. The area typically experiences warm, dry summers (temperatures rarely exceed 84°F/29°C) and mild winters with limited rainfall.

The Palos Verdes Peninsula AVA includes a total of 15,900 acres; of these, just over 7 acres are currently planted to vines. Two producing wineries—Catalina View Wines and La Caze Family Vineyard—are located within the region. The leading grape varieties include Pinot Noir, Chardonnay, Cabernet Sauvignon, and Merlot

Welcome to the world, Palos Verdes Peninsula AVA!

References/for more information:

Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org

Welcome to the World: The Burn of Columbia Valley AVA!

  By admin | June 18, 2021 - 9:15 am | ,
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Map via the TTB AVA Explorer Map

Map via the TTB AVA Explorer Map

On June 17, 2021, the TTB (Alcohol and Tobacco Tax and Trade Bureau) of the United States approved two new American Viticultural Areas (AVAs): the White Bluffs AVA and the Burn of Columbia Valley AVA. When these new AVAs come into force—on July 19, 2021—the total number of AVAs in Washington State will be 18.

This article will focus on the Burn of Columbia Valley AVA. Click here for an article focusing on the While Bluffs AVA.

The Burn of Columbia Valley AVA (a sub-region of the Columbia Valley AVA) is located in the southwest corner of the Columbia Valley AVA, along a stretch of benchland on the north bank of the Columbia River. It is situated between the Horse Heaven Hills AVA (to its east) and the Columbia Gorge AVA (to its west). Its location along the Columbia River places it adjacent to the border between Washington State and Oregon—although it lies 100% in Washington State.

The petition to establish The Burn of Columbia Valley AVA (originally slated as “The Burn”) was submitted by Kevin Corliss of Ste. Michelle Wine Estates, Joan Davenport (Professor of Soil Sciences at Washington State University), and John Derrick of Mercer Ranches. According to the petition, the area’s distinguishing features include its topography, climate, and soils—as discussed below.

Topography: The area within the new AVA is situated on a moderately-elevated, gently sloping benchland above the Columbia River. The (generally) southeast-facing slope averages just over 7% grade.

Map via the TTB AVA Explorer Map

Map via the TTB AVA Explorer Map

Climate: The area is considered (overall) one of the warmer regions of the Columbia Valley. However, due to the persistent winds from the Columbia Gorge, the heat (as measured by “degree days”) accumulates much more slowly than in the surrounding areas. As a result, the growing season is extended—the grapes in this area are often among the last to be harvested in the state. This lengthy growing season allows for deep flavor development and excellent acid retention in the grapes.

Soils: The soils within the new AVA—dominated by Walla Walla silt loam—are, in many aspects, similar to those of the surrounding areas. However, the soils within The Burn contain a higher proportion of organic matter and lower levels of sand/sandy loam—and, as a result, the soils of The Burn have higher water- and nutrient-retention capacity. This means that the region has a lower need for supplemental irrigation, a lower need for the use of supplemental vine nutrients, and a reduced risk of winter vine injury as compared to the surrounding areas.

The triangle-shaped Burn of Columbia Valley AVA covers a total of 16,870 acres. Of these, approximately 1,500 acres/607 ha have been planted to vines. The region contains two commercial vineyards and no bonded wineries (as of 2021). This is a young growing area; while vines have been planted in the area since 2002, the majority of the vines have been planted since 2015. Cabernet Sauvignon is the leading variety, followed by Syrah, Malbec, Chardonnay, and Sangiovese.

About that name: there is no easy consensus on where the name—The Burn—originated, although there is plenty of evidence that it has been used in reference to the area for generations. The Burn might refer to a local legend that tells of early settlers who set fire to the benchland every fall in order to rejuvenate the native grasses and provide for their horses in the springtime. It could also be based on the Gaelic- German- and English-inspired use of the term burn (as in Bannockburn)—or born (as in Padderborn) or bourne (as in Melbourne)—to refer to a stream or a river.

Welcome to the world: The Burn of Columbia Valley AVA!

P.S. The TTB has also announced a new AVA in California—Palos Verdes Peninsula—to be effective on July 19, 2021. Click here for more details. 

References/for more information:

 Post authored by Jane A. Nickles…your blog administrator: jnickles@societyofwineeducators.org