domain de la romanee conti

Wilson Daniels Quarterly
2013 Volume Two
Wilson Daniels Celebrates 35 Years!
Table of Contents
Page
Wilson Daniels Celebrates 35 Years!. . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Introducing Clau de Nell. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2-3
Camp Schramsberg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
What’s Your Sparkling Personality?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Rare Brandies from Domaine de la Romanée-Conti. . . . . . . . . . . . . . . . 6
Royal Tokaji: Top 100 Wines and Wineries of the World. . . . . . . . . . . . 7
Chêne Bleu: A Unique Terroir. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8-9
Presqu’ile’s New Winery and Tasting Room. . . . . . . . . . . . . . . . . . 10-11
Musique & Vin au Clos Vougeot. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2
Pierre Sparr: “Value Brand of the Year”. . . . . . . . . . . . . . . . . . . . . . . . . 1 3
Grieve Family Winery and Double Eagle. . . . . . . . . . . . . . . . . . . . 14-15
Wilson Daniels Thinks Italian!. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 6
Castello di Volpaia: Off-Road Wine. . . . . . . . . . . . . . . . . . . . . . . . . . . 1 7
Tardieu-Laurent 2011 Vintage Report and Critical Acclaim. . . . . . . . . 1 8
Ponzi Vineyards Opens Stunning New Tasting Room . . . . . . . . . . . . . 1 9
We’ve got Social Skills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 0
In 35 years sales channels have multiplied, new categories have emerged, and modes of communication have radically
changed; and Wilson Daniels has mastered them all. Our portfolio of distinctive wineries and distilleries bears witness to
ongoing success. Wilson Daniels continues to pursue and elevate the standards of excellence set by founders Win Wilson and
Jack Daniels in 1978, through a keen focus on developing long-term, strategic partnerships with family-owned estates that
embody deep respect for terroir and are benchmarks in their region.
T
he year 2013 marks a significant milestone for Wilson
Daniels. Thirty-five years ago, in 1978, Win Wilson and Jack
Daniels founded their company for the purpose of providing national
sales and marketing expertise for ultra-premium California family wine
estates. Their vision was to offer marketing, sales and public relations
to enhance brand awareness and achieve national distribution for
their winery partners. Artisan wines from California were beginning
to attract the attention of fine restaurants and wine shops across
the country following
the Paris tasting of 1976.
In the early days, Wilson
Daniels operated from a
one-room office on Main
Street in St. Helena. Jack
and Win specialized
in premium properties
from California’s finest
family-owned wineries,
presenting them to top
accounts across the
USA. Then, in 1981,
they were offered the
Introducing Bob Guinn. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 0
Save the Date! 2014 Portfolio Tour. . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 0
Gainey Gets Gorgeous. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 1
Kumeu River, an Auckland pearl, by Julia Harding MW . . . . . . . . 22-23
Kumeu River Estate Chardonnay: Benchmark for Ageability. . . . . . . . 2 4
Bibi Graetz Critical Acclaim. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 5
Introducing Sipsmith. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26-27
The Wilson Daniels Portfolio. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28-29
Letter from the President. . . . . . . . . . . . . . . . . . . . . . . . . . . . Back Cover
www.wilsondaniels.com
Cover Photography © Jason Tinacci
1978
1979
1980
1993
1994
1996
1997
1999
2002
2003
2007
2008
2008
2011
2012
2013
exclusive representation of Domaine de la Romanée-Conti, a
relationship that has continued to this day. This entrée was the
beginning of their import portfolio, which has now grown to
exceed the domestic portfolio. The list of distinguished Wilson
Daniels clients through the years has included many of the most
respected names and properties known to the world of wine.
Today the company represents fine wine and spirits producers in
the United States, Europe, New Zealand, Chile and South Africa.
Wilson Daniels is still
Napa Valley’s familyowned (now by the
Underwood family), fullyintegrated importer and
marketer of fine wines and
premium spirits from the
world’s foremost regions.
Join us in celebrating
35 years of wonderful
partnerships, as we extend
our thanks for your trust,
support and friendship
over the years.
Milestones in the History of Wilson Daniels (current portfolio)
Win Wilson and Jack Daniels create their company to provide sales and marketing expertise for ultra-premium wine estates
Domaine de la Romanée-Conti becomes the first Burgundy property to join Wilson Daniels
Kumeu River becomes their first New Zealand property
Clos Pegase
Royal Tokaji
Ponzi Vineyards and Schramsberg Vineyards
Underwood family makes a long-term investment in Wilson Daniels
Domaine Leflaive
Gainey Vineyard
WillaKenzie Estate
Castello di Volpaia
Tardieu-Laurent becomes their first Rhône winery
Marchese Lodovico Antinori’s Tenuta Campo de Sasso and Mount Nelson
Château Simard
Domaine Laroche, Mas le Chevalière, Viña Punto Alto, L’Avenir, Bibi Graetz and Maison Pierre Sparr
Presqu’ile Winery, Buglioni, Hyde de Villaine (HdV), Clau de Nell, Chêne Bleu, Grieve Family Winery, Sipsmith
Geological Overview of the Loire Valley
One-hundred million years ago, during
the Upper Cretaceous Period, much of the
Loire Valley was under the ancient seas of
the Paris Basin. It was in this prehistoric
era, known as the Turonian, that the chalk
layers of Anjou (in the Middle Loire) were
deposited. Tuffeau, as the rock is properly
called, is chalky limestone composed
chiefly of compressed fragments of Bryozoa
— marine organisms which lived in masslike floating colonies. When exposed to
air, the deposits are cemented by iron
and magnesium oxides, adding valuable
elements to the soil. When mixed with sand
and flinty clays from later eras, the tuffeau
creates the best vineyards soils. Cabernet
Franc grows happily on the Cretaceous
chalks of Saumur.
Tuffeau and Troglodyte Dwellings
The Loire Valley is renowned for its grand
châteaux overlooking France’s longest river.
Many of these châteaux were constructed
from tuffeau, the soft yet strong creamywhite limestone quarried for centuries
in the Loire region. While royalty
and nobility lived in opulent splendor
(curtailed by the French Revolution), the
limestone quarries provided homes for the
general populace. Carved out of cliff faces
or tunneled underground, over time the
labyrinth of troglodyte caves was converted
into dwellings by artists, artisans, monks,
farmers and soldiers. During the Norman
invasions of the ninth and tenth centuries,
the troglodyte caves provided the region
with a prodigious underground defense
system and escape routes.
The greatest concentration of troglodytes in
the Loire Valley is in the region of Saumur.
There, whole villages are composed of
these unique troglodyte dwellings. Their
consistently cool temperature and humidity
created a perfect environment for wine
cellars, used by the local vignerons, and for
mushroom beds for the champignons de
Paris. At the end of the nineteenth century,
when construction of the Metro in Paris
destroyed the mushroom caves under the
city, les champignonistes moved into these
abandoned caves. In contrast to the Loire’s
majestic, often grandiose, châteaux, an
economy of scale, practicality, authenticity,
ecological consciousness and direct contact
with nature characterize the troglodyte
dwellings.
Clau de Nell and Serendipity
Domaine Clau de Nell is located in the
Loire Valley wine region of Anjou, southeast
of Angers and northwest of Saumur, in
the village of Ambillou-Château. The
vines range in age from 30 to 90 years.
The vineyard, situated on a south-facing
knoll, consists of eight contiguous hectares
(19.77 acres), of which five hectares are
planted to Cabernet Franc, two hectares
to Grolleau and one hectare to Cabernet
Sauvignon. The soils are sandstone grit and
red flint over tuffeau (the soft limestone
of the region). The vineyard is on a slope
at an altitude of just 90 meters (295
feet), 120 kilometers (75 miles) from the
Atlantic Ocean. From the top of the knoll,
surrounded by open countryside, the Loire
River can be glimpsed in the distance.
biodynamic viticulture, to be their estate
manager. Christian Jacques concluded
that “We have not chosen Clau de Nell, so
much as Clau de Nell has chosen us!”
These vineyards have been biodynamically
cultivated since 2000. Significant financial
difficulties and a call for aid from the
previous proprietors brought the property
to Anne-Claude Leflaive’s attention. In
2006, Anne-Claude and her husband,
Christian Jacques, had created a company
to help new biodynamic wine growers take
advantage of their established commercial
network. In order to assist the struggling
venture, they purchased the domaine in
2008. Clau de Nell had not produced any
wine for three years due to lack of means.
Grolleau, a varietal native to Touraine, has
played a major part only in Rosé d’Anjou
in the past, as it is prone to very high
yields. When yields are limited, however,
and the vines are very old and cultivated
100% biodynamically, as at Clau de Nell,
the results are surprising, with a remarkable
purity of fruit and velvety, tight tannins.
This purchase was a moment of serendipity
for the abandoned vineyards and the
Leflaive-Jacques family that culminated in
the arrival of Sylvain Potin, well-versed in
Yields are less than 30 hectoliters per hectare.
Harvest is by hand and entirely destemmed
prior to cuvaison, which lasts for 20 to
30 days. The wine cellars are centuriesold, historic troglodyte caves created from
the tuffeau or limestone quarries, which
maintain a constant temperature of 14°
Celsius (57° Fahrenheit). The wines are
aged for 18 months in oak barrels in the
caves which were ready to welcome the new
wines.
Chenin Blanc, indigenous to the Loire
Valley, has been planted in 2012 and 2013
on 1.5 hectares (3.7 acres) of limestone/
clay soils that are most suited to this noble
white varietal. These young vines will come
into production in 2015. Clau de Nell will
produce a Chenin Blanc “Saumur” in 2013
from one hectare of a neighboring vineyard
which is farmed biodynamically.
Clau de Nell was named in
2000 by the previous owners,
Claude and Nelly, but the
domaine has been in existence
for 100 years or more, as
the age of the vines attests.
Grolleau:
100% Grolleau
60- to 90-year-old vines
100% biodynamic
Cabernet Franc:
100% Cabernet Franc
40-year-old vines
100% biodynamic
Cuvée Violette:
Cabernet Franc and Cabernet Sauvignon
40- to 60-year-old vines
100% biodynamic
Sylvain Potin, well-versed in biodynamic
viticulture, returned to his native Loire Valley
just in time shoulder the responsibilties of estate
manager at Clau de Nell.
2 • WDQ
WDQ • 3
Camp Schramsberg: This is th e Life!
Camp Schramsberg offers a fun-filled,
hands-on, three-day camp experience
where you will enjoy exceptional dining,
intensive learning and invaluable expertise
from some of the world’s most celebrated
wine and food professionals — all of this
held in the Napa Valley, the epicenter of
food and wine. It is held twice a year, in
the spring and fall, allowing two different
experiences for attendees.
wines as you help us create a blend for the
next tirage bottling season.
Campers during one of the food and wine
seminars at Meadowood Napa Valley
At the Table:
During Camp Schramsberg, you will
feast on the best of the region’s harvest
cuisine and learn about food and wine
by renowned chef and enologist, Holly
Peterson. Through a series of culinary
sessions, your understanding of the
complementary and contrasting flavors
found between food and sparkling wines
will be deepened. You will enjoy a specially
prepared welcome dinner on the historic
Schramsberg property, breakfast and lunch
at Meadowood Napa Valley, and enjoy
many additional memorable educational
dining experiences throughout Camp.
The instant these joyous words are shouted,
we expect to hear a loud “Pop!” that means
sparkling wine has been opened and is
about to be poured. There’s nothing more
festive than a glass full of bubbles.
Before you automatically reach for the
Champagne this holiday season, think again,
for there are a variety of sparkling wines to
choose from: one for every personality, every
mood and every price range.
American sparkling wine may be the perfect
fit — try our little quiz, you’ll love it! Just
skim down the list to see which style of
sparkling wine fits your bubbly personality,
and chose your bubbles accordingly.
Do you know the thread count of your
cotton sheets? Is wild mushroom risotto
your favorite indulgence?
In the Vineyards:
Learn the art and science of vineyard
location, viticultural practices and
clonal selections, all of which affect the
complexity of aromas and flavors in a
finished Schramsberg wine. During the
spring session, you will prune dormant
vines, preparing them for the upcoming
budbreak; while in the fall session, you will
harvest perfectly ripe grapes for this year’s
harvest.
At the Winery:
Follow the steps of making sparkling
wines in the classic méthode champenoise
technique. Taste through a series of juices
and wines as they ferment down during
our fall session; and in the spring session,
taste though some of the 250 different base
4 • WDQ
A camper learns to saber open a bottle
of sparkling wine
Information for 2014:
Next year’s Spring Blending Session will
be held March 9-11, and the Fall Harvest
Session will be September 7-9, 2014.
For those who are in the restaurant or
retail trade, Schramsberg has a scholarship
program to assist professionals attending
this extraordinary program.
Chardonnay grapes are harvested
by Camp Schramsberg campers
For additional information, please visit
www.schramsberg.com or contact Matthew
Levy at (800) 877-3623 ext. 2408 or at
[email protected].
sparkling wine so enjoyable. This wine is for
people who make every day a celebration!
Do you like walks on the beach, film noir
and impromptu parties?
Then the Mirabelle Brut or Rosé NV is
right up your alley. Both sparkling wines
are specially crafted from Chardonnay
and Pinot Noir from select cool-climate
vineyards. While the Chardonnay-based
Brut is full of zest, the addition of Pinot
Noir to the Rosé summons you to a lively
and elegant finale. Both of these wines are
affordable yet sophisticated.
Do you eat pasta at least twice a week?
Prefer Fred Astaire to John Wayne?
You’ll love Schramsberg’s Blanc de Blancs
and Blanc de Noirs. Both produced
from Chardonnay and/or Pinot Noir
grapes via the same methods used to
make Champagne, these rich, charming
wines exude a complex yet approachable
structure. Perhaps “toasting to peace” is
your ritual? If so, these wines are for you!
Do you want to be a wedding singer, read
comic books, or does high-speed rail
travel appeal to you?
Go for the American original —
Schramsberg Crémant Demi-sec — an
off-dry, dessert-style wine. The unique
California grape named Flora (a cross of
Semillon and Gewürztraminer) is the core
grape uniting select lots of Pinot Noir and
Chardonnay. This racy, youthful sparkling
wine is waiting to be discovered.
Then the J. Schram 2005 or Schramsberg
Reserve 2005 is for you. Both sparklers
seek to achieve the greatest elegance and
individuality possible. The vintage J.
Schram exhibits an uncanny combination
of layered richness, yeasty notes, ripe
fruit flavors and an unending mousse of
minuscule bubbles. The Reserve is creamy
and graceful. These special bottlings
are classic and elegant, with a refined
earthiness. Prefer osetra caviar to beluga?
You’re extra-discerning, my friend. Go for
the vintage.
Do you screen your calls?
If not, you’re the Schramsberg Brut Rosé
type: friendly, spontaneous, open, funloving. The Brut Rosé is flavorful and
versatile with food or delicious by itself as
an apéritif. The wine is strongly influenced
by the Pinot Noir — not only the pink
hue, but the bright flavors that make this
WDQ • 5
barrels as wine settles), and partly out of
wine produced from the second harvest.
Distilled in 1996, the Fine was then placed
in new oak barrels and aged for 17 years.
Aubert de Villaine describes the Fine’s
flavor as characteristically fruity, pleasant,
almost sweet. There is a feminine aspect,
fine and delicate; a whisper of flowers and
herbal aromas. It can be drunk as an apéritif
in small quantities, but is best appreciated
after a good meal with coffee, cigars and
chocolate desserts.
Domaine de la Romanée-Conti produced
the 1992 Marc de Bourgogne by distilling
grape pomace (“marc” in French), from the
1992 harvest. (The word marc refers to the
semi-solid mass of grape skins, pulp, seeds
and stems that remains after wine grapes
have been pressed out. The famous grappas
of Italy are produced in this same manner.)
The 1992 Marc de Bourgogne was aged for
20 years in oak barrels and bottled in the
traditional fashion, without filtration, on
July 12, 2012.
Rare Brandies from the Cellars of Domaine de la Romanée-Conti
Every so many years, when the stars are perfectly aligned and when harvest and winemaking
have occurred in just the right manner, Burgundy’s celebrated Domaine de la RomanéeConti makes the decision to produce extremely small amounts of ethereal brandy.
This brandy might be one of two types: Fine Bourgogne or Marc de Bourgogne. Either
spirit is very rare, and each is made only in an exceptional year. Wilson Daniels currently
has on offer two of these limited, distinctive bottlings in the United States: Domaine de
la Romanée-Conti 1995 Fine Bourgogne and the Domaine de la Romanée-Conti 1992
Marc de Bourgogne.
The 1995 Burgundy vintage was “symphonic,” in the words of the Domaine’s co-director
Aubert de Villaine. Thanks to exceptional weather in October, a second crop ripened
after the initial harvest at the Domaine and was harvested in November. The 1995
Fine Bourgogne was made partly from lees (a creamy sediment deposited in tanks and
6 • WDQ
According to Aubert de Villaine, the Marc
de Bourgogne is a spirit that ages well. It
possesses a virile character of fermenting
grapes, of humus and woodlands. It is an
exhilarating brandy in the winter after
hiking, hunting or skiing. Likewise it
is excellent after dinner with chocolate
truffles, coffee and cigars.
Whether you prefer the virile expression
of the Marc de Bourgogne or the more
feminine wiles of the Fine Bourgogne, in
either case, be sure to use the right glass to
maximize your pleasure. The aromas from
either of these remarkable brandies tend to
develop in the glass, so it is best to serve
this spirit in “verre-ballon,” or “balloon
glassware,” at a cool room temperature
between 65 to 68 degrees Fahrenheit. A
bottle can be kept for a long time after
opening, provided that it is tightly closed
and stored in a cool, dark location.
Top 100 Wineries of the World
Imported Wineries of the Year
“Commit the names in this section to memory and you’ll be set for a year of great drinking. These 63
wineries — selected from more than 8,464 imported wines presented to our blind panels and critics
–— are the ones that came out on the top in the last 12 months of our tastings, performing at
the very top of their regions.”
Hungary: Royal Tokaji
“When Hugh Johnson began organizing Royal Tokaji in 1989, the region
was known to most wine lovers only through mentions in old books; decades
of Communist rule had obliterated its historic greatness. Johnson set about
recovering all the pre-Communist information he could find, working with Ben
Howkins, a fellow Brit and MW who joined the company in 1993 as the director of the
estate. They also hired Károly Ats, a local with an intimate knowledge of the vineyards
through his years of working for the state.
“With Ats’s experience and the discovery of an old map that set forth a classification of
the vineyards, they gathered together 62 growers with vineyards in the center of the region
near Mád, and began to work toward bottling the top parcels as single-site wines, all made
in a traditional sweet wine style, the ripeness classified by puttonyos.
“After the 2012 vintage, Ats left to focus on his own winery. His former coworker, Fruzsina
Ostváth, has stepped in to take his place, working with consultant Stéphanie Berecz.
“Tasting through Royal Tokaji’s 2007 portfolio earlier this year was like taking a master
class in Tokaj terroir. The Mézes Mály shows the fineness of the vineyard’s loess soils in its
light apricot flavor, bright acidity and lacey floral notes; the heavier loam soils of Birsalmás
give a wine with a deeper, more opulent build, as well as the quince notes for which it’s
named. Then there’s the Szent Tamás: The warmth and iron content of its red volcanic
rock shows vividly in its combination of sharp minerality and honeycomb richness.
“The ’03 Essencia, a thick, pure distillation of free-run juice from heavily botrytized
grapes, knocked the breath out of our panelists with its silken texture and fragrant sugar
buzz. Even so, the 6 Puttonyos from Betsek was a close runner-up. From a 37-acre patch
of black volcanic soil at the bottom of the valley, it offers the most vivid distillation of
place of all the ‘07s, its flavors dark and deep, more pumpkin than peach, with an earthy
smokiness. It’s a wine to savor slowly, with a piece of cheese to temper the intensity now
or anytime over the next 50 years.” —Tara Q. Thomas
Top-Scoring Wines
95 points: 2003 Essencia
94 points: 2007 Betsek
93 points: 2007 Szt. Tamás
27th Annual Buying Guide
Winter 2013
Top 100 Wines
in 2013
Essencia 2003
95 points
“This is surprisingly delicate for something
so concentrated. It pours like warm honey,
coating the tongue in a soft, silky blanket
of flavor, all apricot and orange at first. As
it warms in the mouth, notes of wildflower
honey, orange blossoms and green tea
emerge, a faint earthy flavor rumbling an
octave below. At 2.23 percent alcohol and
511 grams of residual sugar per liter, it
should pretty much live forever, a rarity to
revel in by the teaspoon.”—Tara Q. Thomas
Wine & Spirits, Winter 2013
WDQ • 7
Blessed with a confluence of natural
factors, Chêne Bleu has the benefit of an
exceptional location, multifaceted geology
and a southern Rhône climate with soils
more typical of the northern Rhône.
Isolated and protected, high in a mountain
saddle, Chêne Bleu has its provenance in
a unique, four-corner borderland of the
département of Vaucluse in the southern
Rhône, where the boundaries of Gigondas,
Côtes du Ventoux, Côtes du Rhône and
Séguret come together. This area is located
in the foothills of Mont Ventoux, 550 to
630 meters (1800 to 2000 feet) above
sea level, on the northern slopes of a
spectacular limestone outcropping known
as the Dentelles de Montmirail (from the
Latin “Mons Mirabilis” — meaning “Lace
of Marvelous Mountains”). It enjoys an
exceptional terroir due to this pristine,
remote location and its complex geology,
with many exposed strata of rock.
The 135-hectare (340-acre) estate has
existed since the ninth century and was
christened La Verrière (“The Glassmaking
Workshop”) in 1427 by Aliot de Montvin,
an artisan glassblower of noble birth. The
estate is surrounded by forests, hills and
valleys in spectacular isolation that, in
conjunction with its elevation, create a
unique microterroir. In fact, Chêne Bleu
is located within the UNESCO-designated
Mont Ventoux Biosphere Reserve, an
Chêne Bleu is situated high in the foothills of Mont Ventoux
in the UNESCO Biosphere Reserve.
8 • WDQ
81,000-hectare (more than 200,000-acre)
nature preserve with its own microclimate
that has been set aside in recognition of its
diversity of flora and fauna.
in wines that have the aromas and flavors
of the southern Rhône, the finesse of the
northern Rhône and the aging potential of
the region’s finest AOCs.
A working vineyard since the Middle Ages,
the vines had not been tended during
the past 50 years. The vineyard plots are
planted on the slopes of the Dentelles and
total 35 hectares (87 acres). Chêne Bleu is
one of the highest vineyards in the entire
region, and this altitude provides essential
temperature variations between day and
night, allowing the grapes to ripen more
slowly and preserving acidity in the cool
nights. Harvest can be up to five weeks
later than in the valleys below. Being so far
south, on the same latitude as Gigondas,
there are more than 300 sunny days in the
year to ensure the grapes’ physiological
ripeness, while the altitude and geology
assure acidity and freshness. This results
Xavier and Nicole Rolet purchased the
property in 1993, enchanted by the
secluded location of the vineyard and the
history of the ancient priory that had been
built nearly 1,000 years ago. The estate had
been abandoned for much of the previous
century, and the buildings were in ruins. The
Rolets became completely passionate about
every aspect of the place and the project,
determined to do absolutely everything
necessary to bring it to the highest possible
world standards. A decade of meticulous
work was required to restore the priory
and nurture the neglected vineyards back
to health. Gnarly vines that were 45 years
old were reclaimed; new vineyards were
planted with more Rhône varietals.
Jean-Louis Gallucci, cellar master, Bénédicte Gallucci, viticulturist,
Xavier Rolet and Nicole Rolet, founders, proprietors, vignerons (also apiarist)
With time, each small improvement in the
vineyard was rewarded ten-fold, and expert
advisors became extremely excited about
the potential for the estate to produce
“premier cru” caliber wines. Renowned soil
scientists, microbiologists and viticultural
consultants Claude and Lydia Bourguignon
tested the soils and praised the rich diversity
of microorganisms in which rare species
were found. Esteemed enologist Philippe
Cambie advised the family as the project
evolved into a full-fledged winemaking
endeavor that entailed building a state-ofthe-art multi-level winery and converting
to biodynamic viticulture. Fortunately,
Xavier’s family has been involved in
winemaking for generations, and his sister
Bénédicte Gallucci and brother-in-law
Jean-Louis Gallucci joined the team as
viticulturist and cellar master/winemaker,
respectively. Chêne Bleu released its first
vintage in 2006.
Chêne Bleu is named for a magnificent,
centuries-old oak tree growing on the estate.
During the drought of 2005, this mighty oak
suffered terribly. It was preserved by a treatment
of bouillie bordelaise, the blue-green solution
used to protect organic vineyards worldwide,
applied by Provençal tree-sculptor Marc Nucera.
This ancient estate dates back to the ninth century. It was a farming priory, later owned by the Knights Templar and in the fifteenth century,
used as a glass-blowing workshop. At the end of the twentieth century, the Rolets found the abandoned buildings in ruins.
WDQ • 9
Chardonnay, and Sauvignon Blanc, among
other varietals. Then they started building
the winery and tasting room, and making
wine, of course.
“Splendor in the vines”
by Wendy Thies Sell
reprinted with permission from NewTimes/SUN
(formerly Santa Maria Sun)
“Presqu’ile’s new, state-of-the-art winery
and hospitality building — connected by a
unique cave system — could easily grace the
pages of Architectural Digest. The awardwinning, San Francisco-based architectural
firm Taylor Lombardo Architects designed
the project.
“The design aesthetic is contemporary,
sleek, and elegant: incorporating stone,
wood, concrete, glass, and metal.
Interesting modern art adorns the walls
and landscaping. They paid attention to
every detail — just as Presqu’ile does in
winemaking.
“Many of the building materials are
sustainable and sourced from the West
Coast. The sandstone used for the exterior
and interior of the winery complex were
harvested from a quarry in Lompoc. A
local artisan labored for seven months
hand-cutting and laying each stone. ‘It was
kind of a monumental effort on his part,’
Matt remarked. ‘Pretty cool!’
“The winery sits atop a hill at the back of
the property off of East Clark Avenue, and
applies a gravity flow concept, which allows
for a more gentle treatment of the grapes
during the creation of Presqu’ile’s critically
acclaimed wines.
“The Murphy family of Arkansas
bought the 200 acres east of Orcutt in
2007. Soon thereafter, they planted 73
acres of sustainably farmed Pinot Noir,
10 • WDQ
“The owners said they searched
meticulously to find the right place to ‘set
down some roots’ and develop a world-class
wine project. They determined the cool
Santa Maria Valley made it the place to be,
‘because of the climate, the soils; that whole
encompassing terroir thing,’ Matt said.
He works hand-in-hand with Presqu’ile’s
personable winemaker, Dieter Cronje, a
wine rock star — literally. Cronje not only
handcrafts vibrant, complex wines, but he
actually has a rock band, The Tepusquet
Tornadoes, made up of wine industry
friends. The university-trained 29-year-old
native of South Africa came to California
in 2006 to make Pinot Noir. He met Matt
while working at a winery in Santa Maria,
realized that they are passionate about the
same wine style, and teamed up with the
goal of making exceptional wine.
“Matt is quoted on the winery website
as saying: ‘We believe the best wines are
handcrafted with pristine fruit, very little
manipulation and the utmost respect for
place. We also hold the fervent belief that
Santa Maria Valley has all the prerequisites
for producing elegant, world-class wines.’
Presqu’ile’s unrelenting pursuit of quality
definitely shows in its impressive lineup of
high-end wines.
“‘We’re very happy with the wines,’ Cronje
told me as we walked through the new
winery, where this talented winemaker can
be like a kid in a candy store. ‘It’s beyond
words! We’ve been waiting for so long —
it’s kind of larger than life,’ Cronje added.
‘We have more control in the new building,
so we should be able to make better wine in
the future and more of it.’”
— Wendy Thies Sell
WDQ • 11
Musique & Vin au Clos Vougeot
“Value Brands of the Year”
Musique & Vin au Clos Vougeot
is an extraordinary yearly event, a
partnership between Burgundy’s wine
community and some of the world’s
greatest classical musicians. This prestigious
and philanthropic festival takes place
every June, when musicians of the highest
caliber gather to celebrate chamber music
masterworks in the magical atmosphere of
Château du Clos Vougeot, itself a historic
symbol of Burgundy and its classic terroir.
“Commit these names to memory and you’ll never be at a loss for a well-priced bottle of wine. These are
the brands that regularly turn out excellent wines for $18 or less, the ones that you can trust when every
dollar counts. To find them, we looked at all the 12,000-some wines we tasted over the past year and
selected out the brands with the most high-scoring wines in this price range.”
“Pierre Sparr makes an array of Alsace whites that will rise to the occasion. They’ve been growing
vines in Sigolsheim for 300 years, and work with a community of growers that provides fruit from
370 acres for the brand.”— Carson Demmond, Tasting Director
June 2013
The idea for a sophisticated festival
of music and wine took shape after a
meeting in Manhattan in 2008 between
wine professional and passionate musiclover Bernard Hervet and David Chan,
concertmaster of New York’s Metropolitan
Opera orchestra and an active soloist,
recitalist and chamber musician. They
were fortunate to receive almost immediate
support from Aubert de Villaine of
Domaine de la Romanée Conti, Erwan
Faiveley of Domaine Faiveley, La
Confrérie des Chevaliers du Tastevin and
the proprietors of the Château du Clos
Vougeot. That first year they called upon
French, American and Chinese artists for
three exceptional evenings of chamber
music at the Château, joined with soloists
of the Metropolitan Opera of New York.
The enthusiasm shown by artists and
audience alike encouraged the Festival
principals to expand their vision, and they
soon set up a Young Talents Foundation,
which is financed by an auction of grand
cru wines generously donated by many
domaines, businesses and individuals.
Prestige and philanthropy are today the
hallmarks of Musique & Vin au Clos
Vougeot. Grants from the Young Talents
Foundation have fostered younger artists
and given them an opportunity to play
with world-famous performers at Clos
12 • WDQ
Vougeot and elsewhere. Every year the city
of Beaune, in partnership with the Festival,
hosts a free concert, dedicated to the young
laureates awarded grants by Musique &
Vin, at the historic site of the Hospices
de Beaune wine auction. In addition, the
Festival’s Instrumental Fund, created in
2010, helps young Dijonais musicians
by providing free instruments and even
commissioning new instruments to be
built for them. Active partnership between
sponsors, partners and the Festival will
eventually enable the creation of 33 new
musical instruments, each a work of art
bearing the name of one of the 33 grands
crus of Burgundy.
As the Festival has grown, so, too has
the range of music on offer. In 2012, the
Festival created the “Orchestre Ephémère
des Climats de Bourgogne,” or “Ephemeral
Orchestra of the Terroirs of Burgundy,” as
a way of honoring the region’s application
to be listed as a UNESCO World Heritage
site. This afforded an opportunity to bring
together an event-specific, global collection
of musical artists to collaborate with
members of the region’s own orchestra,
the Orchestre Dijon Bourgogne. The
Orchestre Ephémère now plays both at
the yearly Festival and also at other events
around the world.
Finally, in addition to the Festival’s musical
offerings, there are further sensual pleasures
on offer before and after each concert.
Remarkable wine tastings are now part of
the tradition of the Festival, with 30 of the
finest domaines of Burgundy pouring their
best in the beautiful Cuverie of the Château
du Clos Vougeot before each performance.
Following the final concert of the festival,
250 guests then move on to a gala dinner,
held in the Chateau’s Grand Cellier. This
magnificent feast is the site of the annual
auction, at which prestigious wines and art
pieces are sold to underwrite the Festival’s
charitable undertakings.
As part of its steadfast commitment to
Burgundy, Wilson Daniels is honored to
be included in the distinguished network
of partners and benefactors that have made
Musique & Vin au Clos Vougeot possible.
The Festival has succeeded beyond all
expectations as a means of fostering a
vibrant musical exchange between young
and old, between students and mentors,
and between France and the United States
— collaborations ephemeral and eternal.
WDQ • 13
The Grieve Family Winery is located in the
Lovall Valley, perhaps Napa Valley’s last
“undiscovered” growing area. The exquisite
Grieve Family Winery Napa Valley
Sauvignon Blanc is the only 100 percent
Lovall Valley wine in national distribution.
Tiny Lovall Valley — only 1.25 miles
towns of Napa and Sonoma,
this tranquil spot is the last
pocket heading south before
the Mayacamas Mountains
give way to Carneros and
San Pablo Bay. The valley
sits ringed by wooded hills
at approximately 650 feet. It is accessible
only from Sonoma, yet located in Napa
County, where it is the coldest place
in all of Napa to grow grapes. It is a
Region One viticultural area and only
comparable to the coolest regions of the
Sonoma Coast.
long and less
— occupies a
of geography,
Straddling the
Blessed
with
alluvial
soils
and a running
creek to extend
the
growing
season, Lovall
Valley is ideal
for cultivating
Sauvignon
Blanc. In 2002,
David Grieve
purchased
a
house and 70
acres of land
there, including
nearly 17 acres of two-year-old Sauvignon
Blanc vines. It had not been David’s
intention to make wine, but all that lovely
Sauvignon Blanc seduced him. David
than one-half mile wide
unique position in terms
climate and viticulture.
county line between the
The
Ripening
Progression
of the
Sauvignon
Blanc
Grape
whose experience included stints at Hanzell, Acacia, and
Kasmer & Blaize, and they set out to make Lovall Valley
synonymous with the best Sauvignon Blanc in America.
Organically-grown Clone 3 Sauvignon Blanc
from Grieve’s Lovall Valley vineyard
The Grieve Family Winery Sauvignon Blanc is comprised
of CCOF-certified organic, 100 percent Sauvignon Blanc
grapes, estate-grown and manifestly healthy. The fruit
benefits from fine ocean-floor silt and shell soils that border
the creek running through the vineyard, and from Lovall
Valley’s unique cool microclimate, which leads to later
budbreak and flowering. One of the Grieve Sauvignon
Blanc vineyards is planted to Clone 3, the “Lost Clone”
that was discovered by a UC Davis professor 20 years ago
in an abandoned vineyard in the Sierra foothills. This lightbearing clone produces delicious fruit with a distinctive
lemongrass flavor.
started tasting the fruit, then sampling
various Sauvignon Blancs, developing his
palate and broadening his knowledge.
Before long, he was making very small
amounts of his own wine.
Grieve’s other Lovall Valley Sauvignon Blanc vineyard
is planted to a Loire clone, also used in the final blend.
The resulting wine is fresh, crisp and long, with complex
aromatics of hyacinth, grapefruit, lemongrass, hay and
honeydew.
In 2008, David was introduced to wineindustry veteran Vance Rose, who over the
past 30 years had sought, sold and produced
wine from California, Australia, France
and Spain. They hit it off and determined
to combine two of their shared passions
The Clone 3 vineyard is also unique in that it is “doublefarmed,” due to the east-west orientation of its vineyard
rows. Because they face the sun, the south sides of each
row ripen first. The grapes on this side are picked, and
then the leaves are stripped so that the north-facing sides
will receive more sun and ripen in turn, to be picked
three to four weeks later. This process is difficult, laborintensive and expensive, but it allows Grieve to make
the best possible site-specific wine from Sauvignon
Blanc grapes that have ripened to perfection (progessing
through peaches to mango to guava flavors).
— golf and wine — to create the Grieve
Family Winery for Sauvignon Blanc and
also a red Bordeaux blend called Double
Eagle. David and Vance enlisted the services
of winemaking consultant Michael Terrien,
Double Eagle
Napa Valley is a red blend
composed of triple-sorted Merlot grown by
David Grieve in the Lovall Valley, along with
Cabernet Sauvignon and Merlot from Napa
Valley’s St. Helena AVA. The 2010 is the fourth
release of this evocative Bordeaux blend, made
from only the best barrels of each variety.
Named for the rarest of golf shots* and uniquely packaged with a leather
label, this wine is deep in color with cedary notes of caramel, anise,
cassis, sweet cocoa and sage. This generous wine bursts with fruit; ready
to drink now, but built to develop for years to come.
* A “Double Eagle” is a hole played three strokes under par; it is also
called an Albatross (for the non-golfing birdwatchers amongst us).
Off-Road Wine
by Nicolò Mascheroni Stianti
November 2012, three bottles of Castello
di Volpaia leave Milan to participate in
the Dakar — the most challenging rally
in the world — stowed on board three
motorcycles to be ridden by three wellknown business men of Milan, members
of the Endurology Motor Club.
The Dakar is the toughest and most
renown rally in the world. Created in
1979 by Thierry Sabine, until 2008 the
course ran from Paris to Dakar. Due to
the political instability of the sub-Saharan
regions, the race has now moved to South
America, becoming even more difficult and
competitive. During the Dakar Rally, there
have been countless participants injured
and 26 riders have died.
Lorenzo Napodano, Stefano Rampolla
and Luca Viglio had always dreamt of
participating in the Dakar Rally. Passionate
rally riders, they live in Milan where they
conduct their daily lives as CPAs, tax experts
and a notary. Lorenzo funded Endurology
Motor Club in 2009 as a pastime sport.
Already the club has 32 associates who
have participated in the Pharaon’s Rally
in Egypt and many other competitions in
Italy and Europe. But the real protagonists
of this challenge have been the wives,
supporting their husbands during the
months of preparation prior to the race and
during the race, when contacts are scarce
and the mood of the riders alternates from
excitement to depression.
The physical effort is incredible. The
participants ride their bikes for more than
8,500 kilometers of stone and
sand deserts, almost always
off track, climbing up to
16,000 feet for 14 days in a
row. Lorenzo, during the race,
lost 10 pounds in 15 days. . .
the dream of his wife.
Thinks Italian!
16 • WDQ
As with all the participants
in the race, the three bottles
of Castello di Volpaia — one
Chianti Classico Riserva, one
Coltassala and one bottle of
Il Puro — had to undertake
an intensive training period
and wear a new, state-ofthe-art technical suit to face
this challenging adventure.
Finally, during an emotional
presentation ceremony in Milan, the wine
was poured from its traditional glass bottles
into extra-light, super-resistant aluminum
bottles and loaded onto the same container
with the motorcycles and the other
technical apparel, destination Lima, Peru.
“When we are lost in the middle of the
desert, dehydrated and with no other
option, we’ll drink these bottles of wine.
We’ll either recover or die happily,” said
Lorenzo during the presentation ceremony.
These are the first-ever bottles of wine to
participate in the Dakar. Not bad for an
Italian wine to achieve this triumph in
a French competition, and two bottles
crossed the finish line! Participating in
the Dakar isn’t so much of a difficulty, but
getting safely to the end is an extraordinary
feat! One of the bottles followed the destiny
of one of the riders who withdrew from the
race after a terrible accident, fortunately
without consequences for the pilot.
I don’t know if all the shaking during the
race has made a better wine, and I will
never know. None of the three Endurology
riders got lost in the desert nor was about
to die, but all three of them were rewarded
at the end of the Dakar 2012 by drinking
their bottle of Castello di Volpaia!
WDQ • 17
Tardieu-Laurent 2011 Vintage Report
2011 was a vintage saved by the months
Stunning New Tasting Room
Completes a Perfect Picture
of September and October! Thankfully,
it was an exceptional harvest. A summerlike spring, a spring-like summer, then
an optimal autumn — this, more or less,
summarizes the 2011 vintage in the Rhône.
Spring weather conditions were more
typical of summer, suggesting that harvest
would be relatively early. But summer
resembled spring in character and slowed
down the maturity of the grapes, above
all that of Grenache. Autumn, however,
improved everything and rewarded us with
fantastic conditions for the harvest.
In the south, growing conditions favored
Syrah and Mourvèdre; Grenache suffered
somewhat from a rainy, chilly July. Yields
were high which tended to impede
maturation and was a potential risk to
the overall health of the grapes. As is so
often the case in these conditions, old
vines in great terroirs come into their own.
Wines made from such vines — such as
the wines from Tardieu-Laurent — are
really exceptional. They are, however, the
exception, representing a tiny portion of
the overall production of the Rhône Valley.
(Therefore, buyers beware and be careful
when choosing your wines!)
In the north, we were very close to a
perfect vintage. A wonderfully cool, crisp
July smiled on the Syrah. Unfortunately,
rain in late August and early September
impacted what was until then a vintage
with extraordinary potential. That said,
2011 remains at a very high level, rich with
fruit and varietal characteristics, faithful to
terroirs so admired by wine lovers around
the world.
— Michel Tardieu
18 • WDQ
Critical Acclaim for the 2011 Vintage Red Wines
January-February 2013
by Josh Raynolds
Tardieu-Laurent 2011 Gigondas Vieilles Vignes
89-91 points
“Deep ruby. Smoke- and spice-accented aromas of cherry and candied lavender. Deeply
pitched dark fruit flavors show very good energy and pick up an herbal nuance with air.
Clings with very good tenacity, showing gentle tannins and very good persistence.”
Tardieu-Laurent 2011 Vacqueyras Vieilles Vignes
90-92 points
“Opaque ruby. A wild, intensely perfumed bouquet evokes candied red fruits, flowers and
blood orange. Lively and precise on the palate, displaying sharply focused raspberry and
bitter cherry flavors that gain flesh and sweetness with air. Silky tannins come on late and
give shape to the long, spicy finish.”
Tardieu-Laurent 2011 Châteauneuf-du-Pape Cuvée Spéciale
90-92 points
“Bright ruby. High-pitched aromas of raspberry and Asian spices are complemented by a
subtle smoky quality and a hint of garrigue. Zesty and precise, with tangy red berry and
bitter cherry flavors that show very good focus and pick up weight in the mid-palate.
Closes on a gently tannic note, with lingering spice and mineral notes.”
Tardieu-Laurent 2011 Châteauneuf-du-Pape Vieilles Vignes
91-93 points
“Inky ruby. Intensely perfumed scents of cherry-cola, blackberry, and Asian spices.
Weighty but focused dark fruit preserve flavors show striking clarity and palate-staining
concentration, with silky tannins sneaking in on the back end. Balances richness and
vivacity deftly, with impressive finishing energy and length.”
The Ponzi family opened the doors to their
new tasting room, adjacent to their stateof-the-art winery, in Sherwood, Oregon,
on June 15 of this past summer. In keeping
with their family’s endeavors, the facility
was designed by Maria Ponzi’s husband,
Brett Fogelstom of Fogelstrom Design
Build in Portland, Oregon. The beautiful
tasting facility complements the existing
winery and enables visitors to not only
enjoy the views and tableside wine service,
but also tour the winery, or play a game of
Bocce ball. The expansive lawn joins the
new building to the winery and is available
for private event bookings.
“Ponzi Vineyards has grown significantly
over the past four decades, but we remain
grounded in our founding principles,
offering world-class wines and warm
hospitality. With tableside tastings we hope
to set a new precedent in our region for
an elevated tasting room experience,” said
Maria Ponzi, proprietor and director of
sales and marketing.
Gershon Wolfe Photography
Set atop a Chehalem Mountains slope,
Ponzi’s state-of-the-art winery and tasting
room are surrounded by the Avellana
Vineyard. To make a reservation for one of their
tours and tastings, contact the tasting room:
503-628-1227; http://ponziwines.com
Introducing Bob Guinn
We’ve got
SOCIAL SKILLS:
Senior Vice President of Sales and Marketing
Guinn has spent much of his career
building and leading successful sales
initiatives, improving sales performance
and assessing distribution strategies.
His grasp of the supply and distribution
channels, matched with a keen focus
on developing relationships, drives his
leadership style. Guinn is known for his
motivational skills, integrity and common
sense approach to business.
Facebook.com/wdltd
www.twitter.com/wilsondaniels
Twitter@WilsonDaniels
www.pinterest.com/wilsondaniels
(View stunning images of our wines and
wineries from around the world.)
www.linkedin.com/company/wilson-daniels
email:
[email protected]
website:
www.wilsondaniels.com
Watch our Videos:
http://www.wilsondaniels.com/our-portfolio/
news-and-videos/
W
ilson Daniels welcomes Bob
Guinn as senior vice president,
overseeing wine sales and marketing for
the entire USA. Guinn joins the Wilson
Daniels team with more than 25 years of
beverage industry experience. He began his
career with Western Washington Beverage,
in charge of chain accounts, followed
by varied roles of responsibility with
Columbia Wine & Spirits, BRL Hardy
USA, and Constellation–Pacific Wine
Partners. Most recently, Guinn put his
senior executive talents to work at TGIC/
Titan Wine & Spirits and August Wine
Group, as executive vice president.
Guinn graduated from Washington State
University with a Bachelor of Science
degree in psychology. He is an avid golfer
with 35 years of dedication to perfecting
his backswing. Among his other interests
are cooking, hiking, biking and water
sports. Guinn and his fiancée, Maria, have
relocated from southern California to
Napa.
Wilson Daniels
2014 Portfolio Tour
SAVE THE DATE!
Boston • Dallas • San Diego
20 • WDQ
Above: Gainey Vineyard in the early days of operation
Below: Gainey’s tasting room and barrel cellar
“Wilson Daniels is fortunate to have Bob
Guinn join our company. His wealth of
experience along with his passion for great
wines is a true asset. This strategic position
will enhance our vision and continue to
reinforce our prominence in the luxury
segment,” states Jack Daniels.
Email: [email protected]
Office: 707.967.1871
Mobile: 909.996.1846
View the videos from our 2013 Portfolio Tour:
May 4 -10
Gets Gorgeous with sleek new labels
San Francisco 2013
www.wilsondaniels.com/about-us/news-and-videos/news/6539
Las Vegas 2013
www.wilsondaniels.com/about-us/news-and-videos/news/6540
Chicago 2013
www.wilsondaniels.com/about-us/news-and-videos/news/6541
New packaging for estate-grown and bottled Gainey Vineyard has hit the shelves
this year. There are few wineries in California that can state “Family Farmed
Since 1962” on their labels. Four generations of the Gainey family have farmed
Gainey Ranch in Santa Barbara County, one of the most bio-diverse farms in the
state. Gainey wines are and have always been 100% estate produced and bottled,
grown in the unique, east/west-oriented Santa Ynez Valley and the Sta. Rita
Hills AVA, which is located in the cooler, western portion of the valley. Gainey
follows sustainable viticultural practices, including using cover crops, compost
and natural soil amendments. Weeds are controlled by hand rather than spraying
with pre-emergent herbicides that can leach into the groundwater. Powdery
mildew and harmful insect infestations are controlled with organic sprays.
WDQ • 21
reprinted with permission
JancisRobinson.com
from Purple Pages: Tasting Articles
Gris, but not in Sauvignon Blanc, where we
actively discourage it to preserve the zesty
acidity) then the diacetyl content is greatly
reduced, and the wines are far less buttery
as a result. We usually employ two to three
months of lees ageing after fermentation to
enable the wine to mature gracefully and
take on more interesting characters, like
the firm “oyster shell” taste this wine has on
the finish. This is why we are bottling much
later than most, but I think the results are
well worth it. I learnt of this technique in
1999 after hearing of the work in Bordeaux
done by Lavigne-Cruège et al.’”
Kumeu River - an Auckland pearl
7 Jun 2013 by Julia Harding MW
“Winemaker Michael Brajkovich MW
(centre) was the chair of the judges in the
Air New Zealand Wine Awards 2012,
the original impetus for my visit to New
Zealand at the end of last year. He whisked
me straight off the ferry from Waiheke
Island so that he and his brother Paul,
marketing director (far right), could
accompany me through a vertical tasting of
their 2009 and 2010 Chardonnays.
“My last visit to this West Auckland enclave
of excellence was in 2000 and even then I
remember being treated to a fine line-up
of top-notch Chardonnays. This intensely
family company continues to be under the
managing directorship of Melba Brajkovich
(second from left), mother of Michael,
Paul, Milan (far left) and Marijana (second
from right) and widow of Maté, who
moved as a child from Croatia to Auckland
in 1937 and sadly died in 1992. Milan is
the vineyard manager and Marijana the
marketing director. All were there for the
barbecued-lamb lunch immediately after
the tasting. (For more on the history of
the family and much more, including a
detailed vineyard map, go to the Kumeu
River website, a model of clarity and lack
of hype.) Michael Brajkovich would also be
the first to give credit to their long-standing
cellar master Nigel Tibbits, who has been
with the company for three decades.
“Unless it is to do with Chardonnay’s
supporting role to Sauvignon Blanc in
New Zealand, I cannot fathom why the
Kumeu River wines are not more widely
recognised. They are highly rated on many
markets but I still don’t think they get the
recognition their quality (and great value)
deserves.
22 • WDQ
Milan, Melba, Michael, Marijana and Paul Brajkovich ~ the Kumeu River family winemakers
“Kumeu River wines follow the Burgundy
model: estate, village and single-vineyard
wines. The estate’s soils are generally
heavy, deep clay that cracks in summer,
with sandstone way down below. They
had always vinified the vineyard lots
individually but in 1993 they started
bottling Maté’s vineyard separately, adding
Coddington (ripest and richest) and
Hunting Hill (more floral) to the line up in
2006 — and there are other candidates for
single-vineyard bottlings. They have been
fermenting with ambient yeast since 1986,
making them an excellent subject for Dr.
Matt Goddard’s research into unique yeast
populations (see my notes on Goldie).
“Michael Brajkovich, who is both
thoughtful and skilful, has a very particular
way with yeast lees for his tank-fermented
wines that contributes to the fine texture
of the Chardonnay and helps him avoid
any problems with excessive reduction or
oxidation. His reference to this technique
during the tasting reminded me of a brilliant
explanation he sent several years ago when
I asked him for more information:
“‘Immediately after fermentation the wine
is racked, and the yeast lees transferred into
another vessel. The lees are then gently
circulated with a pump while a small,
measured dose of pure bottled oxygen
is added using our micro-oxygenation
equipment (although the dose is more
macro than micro). This continues until
no reductive odour remains, which usually
takes a matter of a few minutes. Once
thus treated, the yeast lees are added back
to the bulk of the wine and stirred in. No
reduction is evident, and the lees will not
produce any further sulphide problems.
This allows us to keep the wine on lees for
an extended period, which was previously
not possible in a stainless-steel tank because
of the continuing evolution of sulphidic
odours from the yeast lees. We can thus
almost emulate the conditions found in
a barrel for extended lees ageing, and the
benefits are manifold.
“‘Firstly the lees afford very good protection
against oxidation. Secondly, the autolysis
of the yeast over time releases the yeast
contents into the wine and builds texture
and mid-palate weight to the wine, which
is not possible if the wine is racked early.
This is the real benefit of “lees ageing”.
Thirdly, if any MLF has occurred in the
wine (relevant in Chardonnay and Pinot
— Julia Harding MW
Kumeu River Village Chardonnay
2009, Kumeu 16 Drink 2012-2014
“One-third older barrels. Racked off lees,
lees oxygenated, then added back for a few
months. Defaix in Chablis does the same.
Delicate citrus and stony nose. Unexpected
density on the palate and that richness
from the lees but with mineral tension on
the finish. Something Austrian about it. Or
the clay character of Mâcon. Freshness and
persistence but restrained in flavour. (JH)
13% (ALC.)”
Kumeu River Estate Chardonnay
2009, Kumeu 16.5 Drink 2012-2015
“All barrel fermented, 20% new. More
traditional winemaking, ie up to 24 ºC
in barrel (20 ºC in tank – yeast much
happier). H2S is blown off with the warmer
temperature which also gives more varietal
flavour. More esters created if the yeasts
struggle. Delicate toasty note. And some
spice and orange zest. Tight and long and
so fresh. Elegant with some grip that adds
length. Have to get tannin right at the juice
stage, says winemaker Michael Brajkovich.
Gentle toast on the finish. Very long. (JH)
13% (ALC.)”
Kumeu River Coddington Chardonnay
2009, Kumeu 17 Drink 2013-2016
“Vineyard faces north and is sheltered.
Both fragrant and smoky. Gentle toast
and a mealy note. Delicate stone fruit and
citrus and orange flavours hide the power.
Copes with higher toast and 25% new oak
(Claude Gillet). Rich on the palate. Intense
but still fresh and has a certain sweetness
on the finish. Touch of botrytis in this
vineyard, apparently. (JH) 13.5% (ALC.)”
Kumeu River Hunting Hill Chardonnay
2009, Kumeu 18 Drink 2013-2018
“Exposed to westerly winds and gets sugar
ripeness early. Ripe lemon flavours when
you taste the fruit in the vineyard. Uses the
barrels that are more gentle on the flavour
(François Frères). Opens up more slowly
than the Coddington. Much more mineral
and stony and austere on the palate. On
the nose very mineral (slightly reductive)
but there is still a slight floral note that
emerges. Delicate, refined, long and great
acid length. You almost miss the blossom
through the minerality. Apparently the
2006 is looking very good now. (JH) 13%
(ALC.)”
Kumeu
River
Maté’s
Vineyard
Chardonnay 2009, Kumeu 17.5
Drink 2013-2020
“Barrels are by Séguin Moreau and Mercurey
so quite strong but not as strong as the Gillet.
30% new oak. Older vines and Mendoza
clone. Planted 1990. Last vineyard picked
each year. Leafroll virus is in Mendoza clone
so you get millerandage (some small berries
within the bunches) but also harder to ripen.
Green fruit and hay and a touch of caramel
sweetness. More spicy too and oak very
discreet. Complex and has a definite
phenolic grip. Mealy and long and so fresh.
Lovely delicate reductive notes and smoky.
Very creamy too, especially on the nose.
(JH) 13.5% (ALC.)”
WDQ • 23
Kumeu River Estate Chardonnay
New Zealand’s Benchmark for Ageability
2007 Estate Chardonnay
Wine Spectator: 92 points
Financial Times
“A wonderful balance between crisp, steely notes of citrus, pear and green apple
and complex flavor nuances on a smooth texture, with floral, lime peel and
tobacco details. The finish just goes on and on. Drink now through 2016.”
MaryAnn Worobiec, June 30, 2011
winereviewonline: 92 points
Wine Enthusiast: 91 points, Editors’ Choice
“Michael Brajkovich MW of Kumeu River is one of surprisingly few New
Zealand winemakers to take Chardonnay seriously. This 2007 Estate bottling is
ridiculously good, and mature.” Jancis Robinson, September 13, 2013
“...In addition to subtle fresh tropical fruit notes, it conveys minerality and
marvelous richness. Subtle toasty oak enhances the overall impression. It has
marvelous length and finesse. It delivers far more than the price suggests.”
Michael Apstein, May 31, 2011
Wine Spectator 2009 Top 100: 92 points, #41
“New Zealand’s iconic producer of Chardonnay...the wines have tremendous
vibrancy. Hand-harvested, whole-bunch pressed and fermented in oak barrels
with indigenous yeast, this ‘07 got the full Burgundian treatment. Despite 100
percent malolactic and 11 months in barrel, it delivers mouthwatering acidity
and bright flavors. Drink now through 2017.” Harvey Steiman, Dec. 31, 2009Jan. 15, 2010
“Bright, tangy and elegant, this vibrant wine has grapefruit and pineapple
flavors at the fore, picking up apple and spice as the finish lingers effortlessly.
Drink now through 2017.” Harvey Steiman, November 15, 2009
eRobertParker.com: 92 points
“There’s an intense peach and butterscotch character on the nose with
notes of lemon curd and honeysuckle plus a touch of ginger nut.
Medium bodied with crisp acid and great concentration, it has a long
finish.” Lisa Perrotti-Brown, November 2010
Wine Enthusiast: 90 points
“...remains among the finest in New Zealand, beautifully balancing
oak and fruit in an intricate ballet of toast, vanilla, melon and
pineapple. It’s full bodied and round in the mouth, with no harsh or
discordant notes on the lingering finish.” Joe Czerwinski, July 2010
The Wine Advocate: 91 points
“...wonderful nose that has you instantly hooked, capturing the
essence of a Meursault with hints of roasted almonds and smoke.
The palate is very well balanced, very clean on the entry but
building nicely to a weighty, honeyed middle with touches of
almond, hazelnut, lemon and spice with great persistency on
the finish. Michael Brajkovich produced a brilliant array of
2007s...If you have never tried these wines, then it is time
you see for yourself what New Zealand is capable of. All
his Chardonnays can be drunk immediately but do resist
temptation and save some bottles to drink over 5-6 years
(or more) as they can age beautifully...” Neal Martin,
September 2009
2008 Estate Chardonnay
Wine Spectator 2011 Top 100: 92 points
“A benchmark for New Zealand Chardonnay, Kumeu
River is located in the Kumeu region, whose cool Pacificinfluenced climate is remarkably consistent each year. This
estate Chardonnay from choice parcels on the 99 acres
Kumeu owns or maintains was fermented and aged 11
months in barrel.” December 31, 2011
24 • WDQ
“A blend of several vineyard parcels, Kumeu River’s Estate bottling is the best
value in the winery’s impressive lineup of 2008 Chardonnays. It shows all of the
toasty, leesy notes of the single-vineyard wines, medium body and a bright core
of zesty pineapple fruit. Drink now-2014.” Joe Czerwinski, June 2011
eRobertParker.com: 91 points
“...barrel fermented using natural yeasts and about 20% new French oak. 100%
goes through malolactic. It has pronounced passion fruit, ripe white peach,
green mango and toast aromas with some cashew and oatmeal and a whiff of
lemon curd. Very crisp, tight and medium bodied, the toast and exotic fruit
flavors are concentrated, encased in a creamy texture and leading to a very long
finish. This wine is still a little tight and will benefit from 6-12 months in bottle,
drinking until 2016+...Maté [Brajkovich], started this winery in the 1940s. ‘We
planted a lot of different varieties,’ Paul [Brajkovich] told me. ‘The Chardonnay
came out as a star early-on.’ Sixty-odd years on and the brothers have progressed
their father’s life’s work, now producing some of New Zealand’s greatest
Chardonnays, not to mention the world’s.” Lisa Perrotti-Brown MW,
October 2010
2009 Estate Chardonnay
jamessuckling.com: 90 points
“A gorgeous wine with apple pie, cream, and mineral undertones.
Some melon. Full and balanced with attractive oak character such as
cream. Made from grapes from six different vineyards.” James Suckling,
December 28, 2012
Critical Acclaim
2010 It’s A Game!
90 points
“Bright and fruity, with hints of spices and berry, and a fruit tea undertone.
Full body, with fine tannins and a fresh, clean finish.”
jamessuckling.com (June 19, 2013)
2010 Soffocone di Vincigliata
90 points
“Full-bodied, with chewy tannins and a vanilla, walnut and dried fruit
character on the finish…Always an outstanding red.”
jamessuckling.com (November 26, 2012)
90 points
“The cherry, plum and tobacco flavors are expressive in this
harmonious red, lingering with firm tannins and a spicy finish.
Sangiovese with Canaiolo and Colorino. . .”
Wine Spectator (October 15, 2013)
2010 Testamatta
98 points
“This is the same quality or better than the legendary 2006. Lovely aromas
of berries, chocolate and walnuts follow through to a full body with loads of fruit
and chewy tannins that are polished and velvety…Pure sangiovese.”
jamessuckling.com (September 1, 2013)
Wine Spectator: 91 points
“Rich and deep...toasted hazelnut, fig and citrus flavors that have a
smooth texture and vibrant acidity. The aromatics are the star here,
with honeysuckle, lemon zest and green apple notes that leap out
of the glass and push through on the finish. Drink now through
2016.” MaryAnn Worobiec, June 15, 2012
eRobertParker.com: 91 points
“...gives intense notes of ripe apricots, guava, green mango and
honey coated nuts with nuances of lightly browned toast and
white blossoms. Medium bodied with a silken texture, it gives
great concentration, crisp acidity and a long toasty finish.
Drinking now, it should cellar to 2016+.” Lisa Perrotti-Brown,
October 2011
Estate Chardonnay
jamessuckling.com (Video)
James Suckling visits Kumeu River winery in Auckland, New
Zealand. As part of his interview with Michael Brajkovich,
James tastes older vintages of Kumeu River, which still have
great structure in their age, dispelling the notion that New
Zealand wines should always be drunk young. Michael admits
that the aging process of his wines is very vineyard dependent,
as vineyards also have the ability to age. December 20, 2012
2009 Testamatta
96 points, jamessuckling.com (April 12, 2012)
92 points, Wine Spectator (Bruce Sanderson, February 13, 2013)
92 points, Wine Enthusiast (Monica Larner, July 5, 2012)
91 points, Stephen Tanzer’s International Wine Cellar (Ian D’Agata, July 1, 2012)
90 points, The Wine Advocate (Antonio Galloni, June 30, 2012)
2008 Colore
99 points
“This is a phenomenal, tiny production red made mostly from the grapes
of colorino and cannaiolo. It [has] just an amazing density and richness yet
remains bright and velvety texture. It has so much intensity of dark cherry,
spice and hints of chocolate. Very long finish…Superb.”
jamessuckling.com (September 1, 2013)
WDQ • 25
Introducing Sipsmith (cont.)
all over the world to create a London dry
gin that is smooth, full of character and
positively bursting with flavor. Sipsmith
uses a traditional recipe that would not
have surprised a master distiller from the
nineteenth century. This recipe includes
Macedonian juniper berries, Seville orange
peel, Spanish lemon peel, Italian orris root,
Spanish licorice root, Belgian angelica
root, Madagascan cinnamon bark, Chinese
cassia bark, Spanish ground almond and
Bulgarian coriander seed.
Introducing Sipsmith:
London’s first COPPER
Distillery in nearly 200 years
Every now and then
something extraordinary comes along, and the arrival of
Sipsmith London Dry Gin in the United
States is just such an occasion.
Sipsmith London Dry Gin is the flagship
spirit of a passionate, independent English
micro-distiller from London. Copper pot
distilling was nearly a lost art in London
when, in 2009, Sipsmith commissioned
the first new copper still in nearly
200 years. This marvelous still, named
Prudence, spearheaded the resurgence of
small-batch English spirits and embodies
the sheer artistry of distillation. Sipsmith
is the genuine article, made in the classic
London dry gin style, but using craft
methods — a process Sipsmith refers to as
“Craft Classic.”
Sipsmith founders Sam Galsworthy and
Fairfax Hall grew up as childhood friends
and schoolmates in Cornwall, England.
During the late 1990s, they both found
themselves in the United States, fascinated
by a handful of small American breweries
producing tiny quantities of handcrafted
beer. Sam and Fairfax were determined to
reintroduce the notion of “craft” back to
26 • WDQ
Jared Brown, master distiller, Sam Galsworthy and Fairfax Hall, Sipsmith founders,
with the fourth member of the team, Prudence, their copper pot still
London and become the only working craft
distillery authentically making traditionalstyle gin.
In 2006, they returned to England, where
they found that Beefeater was the only
copper distillery making authentic London
dry gin in London. Inspired by their
American experience, Sam and Fairfax set
out to prove that they could make a better
product — hand-crafted and distilled in
small batches — and deliver phenomenal
quality as well.
Enter drinks historian and master distiller
Jared Brown. Like Sam and Fairfax, Jared’s
heart was set on making a truly authentic,
traditional London dry gin. In 2009,
Sipsmith was granted the first distiller’s
license in London in nearly 200 years. They
set up shop in Brackenbury Village, near
Hammersmith, and on March 14, 2009,
the first bottle of Sipsmith London Dry
Gin was crafted.
The name Sipsmith was inspired by Fairfax
Hall’s father, a well-known silversmith in
the UK. After months of trying to settle
on the right name, he suggested that they
in fact, like him, were “smiths” — crafting
something beautiful from raw materials.
As for what manner of “smiths” they were
to be, Sam and Fairfax decided on “Sip,”
as they felt the word truly conjures up the
notion of quality, treasuring, lingering and
enjoyment — thus, Sipsmith.
Only the finest ingredients go into
Sipsmith London Dry Gin, including
English barley, carefully selected botanicals
and the exceptionally pure water of Lydwell
Spring, the source of the River Thames.
Ten classic gin botanicals are gathered from
method produces only 400 bottles per
distillation, but delivers perfect balance
with real intensity and character. Using the
one-shot method, Sipsmith puts precisely
the right amount of alcohol into the pot so
what comes over in the cuts is the gin, and
all that needs to happen after that is the
addition of pure spring water. Although
the use of concentrate increases capacity,
it ultimately requires not only the use of
greater amounts of botanicals, but also the
resulting gin must be diluted with neutral
alcohol to stretch the flavors before water
can be added. The benefit of one shot
is that by eliminating the addition of
neutral alcohol, the flavor is far richer and
rounder.
Evidenced by some 20-plus major awards
in the last four years, the Sipsmith approach
creates a spirit of uncompromising quality
with layers of complex, classic flavors and
aromatics. Having already taken Europe
and the Southern Hemisphere by storm,
Sipsmith is thrilled to partner with Wilson
Daniels and finally cross the pond!
While the staff at Sipsmith is ever-growing,
they know full well that Prudence is the
most important member of the team.
Prudence — and now her little sister
Patience — were crafted by Germany’s
oldest still producer, Christian CARL, a
company that has been fabricating artisan
copper pot stills since 1869.
Sipsmith London Dry Gin begins with a
15-hour maceration of the botanicals in
Patience, prior to distillation in Prudence.
This affords ample time for the flavors and
aromas from the botanicals to fully express
a wide and complex range of volatile oils
infused into the spirit.
Magic happens as the infused spirit journeys
from liquid to vapor, passing through
Prudence’s curved swan’s neck before
transforming into gin as it travels through
the cooling column. The temperature and
speed at which the still is run are critical to
the development of the Sipsmith character.
Only master distiller Jared knows the secret
of when to take the “middle cut” — the
best, the “heart” of what the marriage of
botanicals and spirit has to offer — leaving
the heads and tails behind.
Sipsmith London Dry Gin is one of the
few gins in the world made by hand using
the traditional “one shot” method, rather
than made from concentrate. The one-shot
Sipsmith London Dry Gin is made by hand using the traditional “one shot” method, producing only
400 bottles per distillation, but delivering perfect balance with rich character and real intensity.
WDQ • 27
2013 Portfolio
CALIFORNIA
Oregon
NEW ZEALAND
FRANCE
Ponzi Vineyards
Kumeu River
Pierre Sparr
Napa Valley
Willamette Valley
Red Wine
Pinot Gris
Pinot Blanc
Arneis
Chardonnay Reserve
Chardonnay, Aurora Vineyard
Chardonnay, Avellana Vineyard
Pinot Noir Rosé
Pinot Noir, Tavola
Pinot Noir, Willamette Valley
Pinot Noir, Reserve **
Pinot Noir, Abetina Vineyard ***
Pinot Noir, Abetina 2***
Pinot Noir, Aurora Vineyard ***
Pinot Noir, Avellana Vineyard ***
Pinot Noir, Vigneto
Double Eagle
Grieve Family Winery
Sauvignon Blanc
Hyde de Villaine (HdV)
Chardonnay, Hyde Vineyard, Carneros
Belle Cousine, Hyde Vineyard, Carneros
J. Davies
Cabernet Sauvignon, Diamond Mountain **
Schramsberg Vineyards
Mirabelle Brut, Non-Vintage
Mirabelle Brut Rosé, Non-Vintage
Blanc de Blancs */** Blanc de Noirs
Brut Rosé J. Schram **
J. Schram Rosé ***
Reserve **
Crémant Demi-sec
CALIFORNIA/
Oregon
RouteStock
Chardonnay, Carneros
Pinot Noir, Willamette Valley
Cabernet Sauvignon, Napa Valley
Santa Barbara County
Gainey Vineyard
Sauvignon Blanc, Santa Ynez Valley
Chardonnay, Sta. Rita Hills
Riesling, Santa Ynez Valley
Pinot Noir, Sta. Rita Hills
Merlot, Santa Ynez Valley
Santa Maria Valley
Presqu’ile Winery
Chardonnay
Pinot Noir
Pinot Noir, Presqu’ile Vineyard
SPIRIT S
UNITED KINGDOM
London
Sipsmith
London Dry Gin
NEW YORK
Hudson Valley
Coppersea Distilling (Coming soon!)
New York Raw Rye
Kumeu
Pinot Gris
Chardonnay, Village
Chardonnay, Estate
Chardonnay, Coddington
Chardonnay, Hunting Hill
Chardonnay, Maté’s Vineyard
2 013 P o r t f o l i o
FRANCE
Alsace
Rhône Valley
HUNGARY
Saint-Péray Vieilles Vignes
Hermitage Blanc
Condrieu
Les Becs Fins, Côtes-du-Rhône Villages
Les Becs Fins Blanc, Côtes-du-Rhône Villages
La Bastide de Rhodarès, Côtes du Luberon
Guy Louis Côtes-du-Rhône
Guy Louis Blanc, Côtes-du-Rhône
Rasteau Vieilles Vignes
Bandol
Bordeaux
Crozes-Hermitage Vieilles Vignes
Château Simard
Saint-Joseph Les Roches Vieilles Vignes
Saint-Émilion
Gigondas Vieilles Vignes
Vacqueyras Vieilles Vignes
Châteauneuf-du-Pape
Burgundy
Châteauneuf-du-Pape Cuvée Spéciale
Domaine de la Romanée-Conti
Châteauneuf-du-Pape Vieilles Vignes
Vosne-Romanée Cuvée Duvault-Blochet Premier Cru *** Châteauneuf-du-Pape Blanc Vieilles Vignes
Corton Prince Florent de Mérode Grand Cru
Côte-Rôtie
Échézeaux Grand Cru
Hermitage
Grands Échézeaux Grand Cru
Cornas Coteaux
Romanée-St-Vivant Grand Cru
Cornas Vieilles Vignes
Richebourg Grand Cru
La Tâche Grand Cru (Monopole)
Chêne Bleu
Romanée-Conti Grand Cru (Monopole)
Rosé, AOC Ventoux
Montrachet Grand Cru
Viognier, IGP Vaucluse
Aliot, Vin de Pays du Vaucluse
Domaine Leflaive Héloïse, Vin de Pays du Vaucluse
Mâcon-Verzé (Domaines Leflaive)
Abélard, Vin de Pays du Vaucluse
Bourgogne Blanc
Puligny-Montrachet
Languedoc
Puligny-Montrachet 1er Cru Clavoillon
Puligny-Montrachet 1er Cru Les Pucelles
Mas La Chevalière (Laroche)
Puligny-Montrachet 1er Cru Les Combettes
Vignoble Peyroli, IGP Pays d’Oc
Puligny-Montrachet 1er Cru Les Folatières
De La Chevalière (Laroche)
Meursault 1er Cru Sous le Dos d’Âne
Sauvignon Blanc, IGP Pays d’Oc
Bienvenues-Bâtard-Montrachet Grand Cru
Chardonnay, IGP Pays d’Oc
Bâtard-Montrachet Grand Cru
Rosé, IGP Pays d’Oc
Chevalier-Montrachet Grand Cru
Pinot Noir, IGP Pays d’Oc
Royal Tokaji
Chablis
Marlborough
Mount Nelson
(Tenuta Campo di Sasso Ltd.)
Sauvignon Blanc
Frenzy
Sauvignon Blanc
CHILE
Casablanca Valley
Viña Punto Alto (Laroche)
Pinot Noir, Casablanca Valley
Punto Niño (Laroche)
Chardonnay Reserva, Casablanca Valley
Cabernet Sauvignon Reserva, Maïpo Valley
Carménère Reserva, Colchagua Valley
SOUTH AFRICA
Stellenbosch
L’Avenir (Laroche)
Pinotage, Stellenbosch
By L’Avenir (Laroche)
Chenin Blanc, Western Cape
Pinotage, Western Cape
Tokaj
Furmint
Mád Cuvée (Late Harvest)
Red Label, 5 Puttonyos
Betsek, 6 Puttonyos, First Growth
Szt. Tamás, 6 Puttonyos, First Growth
Mézes Mály, 6 Puttonyos, Great First Growth
Essencia ***
Crémant d’Alsace Brut Réserve
Crémant d’Alsace Brut Rosé
Alsace One
Pinot Blanc
Pinot Gris
Riesling
Gewurztraminer
Marquis de Perlade Blanc de Blancs
Tardieu-Laurent
Cabernet Sauvignon, IGP Pays d’Oc
Domaine Laroche
Chablis Saint Martin
Chablis Premier Cru Les Vaudevey
Chablis Premier Cru Les Vaillons Vieilles Vignes
Chablis Grand Cru Les Blanchots
Chablis Grand Cru Les Clos
Chablis Grand Cru Réserve de l’Obédience
Loire Valley
Clau de Nell
ITALY
Friuli-Venezia Giulia
Barrymore
Pinot Grigio, Delle Venezie IGT
Tuscany
Bibi Graetz
Casamatta Bianco
Casamatta Rosé
Casamatta Rosso
It’s a Game!
Soffocone di Vincigliata
Testamatta
Colore
Tenuta Campo di Sasso
Insoglio del Cinghiale
Castello di Volpaia
Citto ****
Indue
Chianti Classico DOCG
Chianti Classico Riserva DOCG
Coltassala, Chianti Classico Riserva DOCG
Il Puro Riserva, Chianti Classico DOCG
Vinsanto del Chianti Classico DOC
Prelius
Vermentino, Maremma Toscana IGT
Cabernet Sauvignon, Maremma Toscana IGT
Tenuta dei Pianali
Coronato, DOC Bolgheri
Veneto
Buglioni
Il Bugiardo Valpolicella Classico Superiore DOC Ripasso
Il Recioto della Valpolicella Classico DOC
Il Valpolicella Classico DOC
Il Vigliacco Spumante Brut Rosé
L’Amarone della Valpolicella Classico DOC
L’Amarone Riserva della Valpolicella Classico DOC
Lo Spudorato Spumante Brut
Grolleau, Vin de Pays du Val de Loire
Cuvée Violette, Anjou AOC
Cabernet Franc, Anjou AOC
Laroche
Bourgogne Chardonnay Tête de Cuvée
Petit Chablis
28 • WDQ
Represented by Wilson Daniels • St. Helena, CA 94574 • 707.963.9661 • www.wilsondaniels.com
* Half bottles available ** Large format available *** Not available every year ****Available by special order
Exclusively Imported by Wilson Daniels • St. Helena, CA 94574 • 707.963.9661 • www.wilsondaniels.com
* Half bottles available ** Large format available *** Not available every year ****Available by special order
WDQ • 29
Letter from Jack Daniels:
With the holiday season upon us, I’m proud to announce another celebration that is close to
my heart — Wilson Daniels is celebrating its 35th birthday!
Reflecting upon the year 1978, Jimmy Carter was president, the Dallas Cowboys won the
Super Bowl, the most popular television show was Laverne and Shirley, and Sony introduced
the first portable music player — the Walkman. Win and I became partners, opened our
doors for business and ultimately became a part of that year’s history. Times have changed,
political figures have come and gone, technology has advanced, and the wine industry has
evolved into a virtual and hashtag reality. However, the singular premise upon which our
company was founded remains ever-present — quality is the keystone at Wilson Daniels.
Wilson Daniels was established by seeking out the best wines from the finest winegrowing
regions. We earned the trust of our family-owned winery partners and our customers. Our
core values: passion, respect, integrity and excellence have not altered over the years. As a
principle, we remain focused on small-production wines of distinction, with the most recent
addition of craft spirits.
This year, we are introducing two exceptional wineries from France: Clau de Nell, the Loire
Valley biodynamic vineyards of Anne-Claude Leflaive and her husband, Christian Jacques,
who are making red wines for the first time; and Chêne Bleu, a unique property high on the
slopes of the Dentelles de Montmirail in southern Rhône. The Rolet family restored and
rebuilt this ancient monastery from the ground and vineyard level up, including a state-ofthe-art winery. Chêne Bleu wines have been described as the first “Super Rhônes.”
Jack Daniels, a few years ago. . .
From California, Wilson Daniels now has the wines of Presqu’ile Winery in Santa Maria
Valley and Grieve Family Winery in Lovall Valley. Both exemplify small-quantity, superiorquality production from family-owned, estate-grown fruit.
Another exciting introduction this year is Sipsmith London Dry Gin, and launching early
next year Coppersea Hudson Valley Raw Rye — both handcrafted, authentic spirits that
are produced in the most unique, small-batch method. We’ve discovered synergy with the
addition of these independent, small-production craft spirits that is consistent with our
company vision, growth and commitment to quality.
I want to thank you and our team for the continued support and hard work during this past
year as we continue to refine and enhance our portfolio. We are still thriving after 35 years
— quality will always prevail!
Cheers,
Jack Daniels
President and Founder
www.wilsondaniels.com