Vineyard Tech Sheet

F O L D E D H I L L S V I N E Y A R D S Tucked inside the coastal mountains of Santa Barbara Because of this unique soil, the site retains just enough County, lies the bucolic Folded Hills. Less wind-exposed water and mineral complexity for the health of the vines, than Sta. Rita Hills and not as warm as Ballard Canyon, while making sure their roots don’t stay wet. our site grows in its own unique microclimate. Together with local viticultural legend, Ruben Solorzano, we On the valley floor, close to Nojoqui Creek, which feeds walked the property to find the ideal spot to plant our the land during winter rains, we planted a collection of vineyard. Rhône whites. The site is ideal for capturing crisp freshness with vibrant flavors. Ancient oak trees at the top of a rolling slope guided the search as we selected the home for our first vines. Ruben farms our vineyards organically. We wouldn't do Studying the climate and investigating the soils, our team it any other way. He works with our ranch manager and chose a special selection of Grenache and Syrah cuttings our farming team to ensure thoughtful, patient response uniquely suited to grow cool climate, Rhône varieties. to the vines’ own needs. Additionally, we prune, plant and harvest according to the lunar calendar, to respect Carefully preserving the natural beauty and health of the the natural rhythms of the vines. In winter, we enjoy a property, we tucked our vineyard between a stand of oak vibrant cover crop of mixed legumes. trees and the natural forest. Each variety is established in its own perfect aspect to the sun. The Grenache with a bit During this time we also utilize the help of our animals to more warmth, the Syrah a bit less, to usher in just the tend to and maintain the health of our vineyards. right amount of ripeness for each variety. A daily cooling Following the harvest, our sheep, kunekune pigs, breeze from the Pacific Ocean comes through the canyon chickens, donkeys and peacocks help us to manage to the south, bringing with it freshness and weeds and unwanted pests in the vineyard, and mouthwatering acidity. simultaneously compost the land. Throughout the Hillside Vineyard, the soils are a Our goal is healthier, high quality wines - born from a combination of well-draining, sandy loam mixed through respect for the land, and the forefathers that have walked with limestone rocks and gravel. this path before us. _____________________________ 2323 OLD COAST HWY [email protected] GAVIOTA, CA 93117 FOLDEDHILLS.COM ESTATE: Folded Hills AVA: Santa Ynez Valley REGION: Santa Barbara H I L L S I D E ULYSSES BLOCK PLANTING STYLE: V I N E Y A R D : VARIETIES: Grenache ULYSSES, L.A.W.N. & CLONES: Alban selection NOJOQUI BLOCKS: ELEVATION: 770 ft SIZE: 3.57 acres Spur trained with alternating cross arms, SIZE: 12.4 acres aka “The Ruben method” SOIL: Sandy loam mixed through with L.A.W.N. BLOCK 2 ½ ft between vines for higher density limestone rocks and gravel VARIETIES: Grenache 8 ft between rows to ease farming FARMING: All organic CLONES: clone 362 VARIETIES: Grenache, Syrah SIZE: 1.66 acres PLANTING STYLE: C R E E K S I D E NOJOQUI BLOCK GOLDEN EAGLE BLOCK: V I N E Y A R D VARIETIES: Syrah Head-pruned in a traditional goblet CLONES: Estrella selection and clone method ELEVATION: 600 ft 470 SIZE: 3 acres SIZE: 3.14 acres PLANTING STYLE: SOIL: Clay loam CREEKSIDE VINEYARD: FARMING: All organic GOLDEN EAGLE BLOCK VARIETIES: Grenache Blanc, VARIETIES: Grenache Head-pruned in a traditional goblet Marsanne, Clairette Blanche CLONES: clone 362 method SIZE: 2.60 acres _____________________________ 2323 OLD COAST HWY [email protected] GAVIOTA, CA 93117 FOLDEDHILLS.COM.

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A Note About Ratings. Although Many Magazines, Web Sites, and Commercial Retailers Rate Wines, the Most Influential Are Probably
Great Red Wines - $20 or Less Compiled by Rick Brusca Vers. July 2015 Name Year RCBs Comments Price Rating (usually Total Wine, sometimes BevMo, CostCo or TJs) A note about ratings. Although many magazines, web sites, and commercial retailers rate wines, the most influential are probably three magazines: The Wine Enthusiast, Wine Spectator, and The Wine Advocate. The Wine Enthusiast magazine reviews over 1000 wines for each issue; not all are published, but all are available at their web site. Wine Spectator review 400-1000 wines per issue. Both use a traditional 100-point scale, and both use panels of professional wine tasters (commonly in blind tastings). The Wine Advocate, launched by wine critic Robert M. Parker in 1978, also reviews many wines in each issue. The magazine’s success allowed Parker to quit practicing law in 1984 and devote himself full time to wine. In 2012, a majority stake in The Wine Advocate was sold to investors from Singapore, with a plan to go from print+online, to fully on-line; however, this has not happened and the print magazine still exists. The role of Editor-in-Chief went from Parker to Lisa Perotti-Brown, and a second editorial office opened in Singapore. Following lead critic Antonio Galloni’s departure from The Wine Advocate in 2013, three new core critics were recruited, Jeb Dunnuck, Monica Larner and Luis Guitérrez. Others also review wines, by specific regions, for the magazine, but Parker continues to do the reviews for northern California (e.g., Napa-Sonoma) and Bordeaux. Robert Parker’s influence in the global wine business has been so powerful that some wineries have been accused of making wines tailored strictly to his tastes.
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White by the Glass White Bottles Red by the Glass
White by the glass Red by the glass Prosecco DOC Villa Sandi “Il Fresco,” Brut, Italy 9/32 Pinot Noir Edna Valley, Central Coast, California 2014 10/36 Pinot Grigio Cortenova, Italy 2015 8/28 Italian Blend Masi, “Modello,” Rosso delle Venezie, Italy 2015 8/28 Sauvignon Blanc Sea Pearl, Marlborough, New Zealand 2016 9/32 California Blend Guarachi “Black Ink” 9/32 Chardonnay Talbott Kali Hart, Monterey, California 2015 11/40 (Syrah, Merlot, Malbec, Zinfandel), California 2014 Rhone Blend La Chasse Prestige, Côtes du Rhône, France 2015 9/32 Cabernet Sauvignon Hahn, Central Coast, California 2015 12/44 (Grenache Blanc, Bourboulenc, Clairette Blanche, Roussanne) Rhone Blend La Chasse, Prestige, Côtes du Rhône, France 2015 9/32 Moscato Corvo, Italy 2016 7/24 (Grenache, Syrah, Cinsault, Mourvedre) Rosé Moulin De Gassac , Guillhem, Hérault, France 2016 7/24 Malbec Balbo, Mendoza, Argentina 2016 9/32 White Bottles Riesling Helfrich, Alsace, France 2015 41 Brut Luc Belaire, Champagne NV 60 California Blend Vinum Cellars “White Elephant” 42 (Chenin Blanc, Viognier, Roussanne), California 2013 Brut Piper-Heidsick, Champagne, France NV 85 California Blend Orin Swift “Mannequin” 58 Brut Barone Pizzini, “Animante”, Franciacorta, Italy NV 69 (Chardonnay, Viognier, Grenache Blanc, Marsanne, Muscat, Roussane), California 2014 Sauvignon Blanc Domaine Michel Thomas & Fils, Sancerre, France 2015 42 Chardonnay Chablis 1er Cru, Burgundy, France 2015 60 Sauvignon Blanc Bosco del Merlo, Italy 2016 36 Chardonnay Albert Bichot, Pouilly-Fuissé, Burgundy, France 2015 48 Pinot Bianco Kettmeir, Südtirol-Alto Adige, Italy 2015 39 Chardonnay Talbott “Logan,” Sleepy Hollow Vineyard, 48 Santa Lucia Highlands, California 2014 Pinot Gris Four Graces, Willamette Valley, Oregon 2015 38 Chardonnay Lange Estate, Willamette Valley, Oregon 2015 54 Gewürztraminer St.
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Grape and Wine Production in the Four Corners Region
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Classic Cocktails Wines by the Glass S&T Spring
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Kalesma Wine List
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Châteauneuf Du Pape Privilège
he 13 T hâteauneuf Cdu Pape grape varieties In Châteauneuf-du-Pape, the wines are traditional- Châteauneuf du Pape ly produced from thirteen grape varieties, each one bringing its indivudual cha- Privilège racteristics to the blend colour, build, fragrance, VINEYARDS & TERROIR : This wine comes from the freshness or longevity : Gre- Domaine’s oldest vines (70 years on average), planted nache (Noir, Gris, Blanc), with Châteauneuf du Pape’s 13 grape varieties with Syrah, Mourvèdre, Cinsault, a yield of around 15 hl/ha. Harvesting is carried out Clairette (Blanche, Rose), by hand with bunches placed in 15 kg crates. The grapes Vaccarèse, Bourboulenc, are then individually sorted before going into vat. Roussanne, Counoise, Muscardin, Picpoul (Blanc, GRAPE VARIETIES : The 13 Châteauneuf du Pape grape varieties : Gris, Noir), Picardan, and Grenache, Syrah, Mourvèdre, Cinsault, Clairette and Bourboulenc, Terret Noir. Vaccarèse, Muscardin… PRODUCTION a fermentation period of around 30 days, with pumping over, rack-and-return and punching down operations, the wines go into either 228 l or 600 barrels (new or previously used for one vintage), depending on the plots they hail from, to be aged for a period of 12-18 months, depending on the vin- tage. The wines are then aged for several years in bottles before being released for sale. TASTING NOTES : Strong ruby red hue with a power- black olives and garrigue srubland. Concentrated on the palate, with nice polished tannins and exceptional length packed with spice and black fruit. SERVING & FOOD PAIRINGS : Served between 17-18 °C, this wine can be decanted one hour before serving to allow it to continue opening out in the glass over the course of the meal.
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South African Wine Regions
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The Story of Law Estate
the storyof Law Estate Why are we ‘Here’? One, we have long had a passion for Rhone inspired blends. Two, Paso Robles is ‘America’s Rhone’. Those parts were easy. Our mantra was to find a vineyard site that could produce ultra-premium, limited production, Rhone and Priorat style wines that would be a true expression of the site. After two years of evaluating many potential sites (almost to exasperation), we finally found our Holy Grail. The analysis of 42 soil pits on this site revealed coveted limestone with low vigor soils. This, combined with the high elevation and steep slopes, was the unique and remarkable property that would produce the premium fruit we desired. Critical to our goal is a winery that can manifest the quality of the terrific fruit and create world-class wine. We also believe that the Tasting Room should be an environment much like your home living room, where you can relax with friends and family while enjoying our wines. As we continue to showcase and share the best that our estate has to offer, we will always be honored to have you joining us in the adventure. Cheers, Don and Susie Law winemaking team Philipp Pfunder, our winemaker, is originally from Germany, but moved to Miami at age ten. In 2008, he traveled to New Zealand to pursue his Masters in Wine Science. He has worked for incredible producer’s such as Kumeu River and Dry River, Château Angélus in Saint Émilion and Screaming Eagle in Napa. Wanting to settle down, Phil knew Paso was the place, and these were the incredible wines he wanted to craft.
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Radford Dale Range Tech Sheets
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Revolutionising Cinsaut
Revolutionising Cinsaut Yvonne le Riche Dissertation submitted to the Cape Wine Academy in partial fulfilment of the requirements for the Diploma of Cape Wine Master March 2015 DECLARATION OF ORIGINAL WORK I, Yvonne le Riche, declare that this dissertation is my own, unaided work. It is submitted in partial fulfilment of the requirements for the diploma of Cape Wine Master to the Cape Wine Academy. It has not been submitted before for qualification of examination in this or any other educational organisation. Yvonne le Riche Date: ACKNOWLEDGEMENTS I would like to thank my dear friend and Cape Wine Master mentor, Junel Vermeulen, for her encouragement, generous sharing of knowledge and true passion for great wine. To my husband Ewald Jooste, thank you for your endless patience with my academic pursuits. May we share many great wines together in future! Thank you to my family for infinite support and inspiration. Great appreciation goes to my fellow Cape Wine Master students and graduates who assisted and supported me during my studies. Lastly I would like to thank the viticulturists, winemakers and industry professionals who patiently and enthusiastically answered my questions and truly assisted in providing this assignment with substance. ABSTRACT Cinsaut has recently re-emerged within the South African wine industry as both a blending component and single grape varietal. This assignment summarises the historical use of Cinsaut within the South African context as well as the merits of this variety in the modern winemaking environment. Focus will fall on the characteristics of Cinsaut, for example what the variety adds to a blend, popular regions of growth as well as possible downsides.
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Grape Culture and Wine-Making in California
'a. i': '^^Z* .*)^J^ >< N.^ •\^ '^^ ^^.>-w- \f^^- ^ ^^. i %. J r^^ •' a ft ^ t^ ^ N C ^ ^^? *0 ,.0' ,/. "/'o. <' \\ . ^ 0^% :>^.v .0 o^ %^ ^*. "^^ ...^ % '< • :'i * '\ ..X: ^ * . Ukm CULTURE AND WINE-MMIM IN CALIFORNIA • A PKACTICAL^MANUAL FOR THE GRAPE-GROWER AND WINE-MAKER BY ^ i GEORGE HUSMANN NAPA, CAL SAN FRANCISCO PAYOT, UPHAM & CO., PUBLISHERS 204 Sansome Street 1888 Entered, according to Act of Congress, in the year 1887, by PAYOT, UPHAM & COMPANY In the Office of the Librarian of Congress, at Washington COMMERCIAL PUBLISHING COMPANY PRINTERS 34 CALIFORNIA STREET, S. F PREFACE. A book, specially devoted to "Grape Culture and Wine Making in California," would seem to need no apology for its appearance, however much the author may do so for under- taking the task. California seems to him, at least, as ''the chosen land of the Lord," the great Vineland ; and the in- dustry, now only in its first stages of development, destined to overshadow all others. It has already assumed dimensions, within the short period of its existence, hardly forty years, that our European brethren can not believe it, and a smile of incredulity comes to their lips when we speak of vineyards of several thousand acres, with a product of millions of gallons per annum. But, while fully cognizant of the importance of these large enterprises, it is not for their owners that this little volume is Avritten specially. The millionaire who is able to plant and maintain a vineyard of several thousand acres, can and should provide the best and most scientific skill to manage his vine- yard and his cellars; it will be the wisest and most economi- cal course for him, he can afford to pay high salaries, and the most costly wineries, provided they are also practical, would be a good investment for him.
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EH Wine List 2018.Indd
Fine Wine List INTRODUCTION Twenty-six years ago we set out to create a wine collection of unparalleled standards and quality. Each of the 7,500 bottles, housed in our professionally maintained cellars, represents the very best wines from the world-renowned estates and vineyards of the Western Cape. I invite you to explore our three climate-controlled wine cellars and discover for yourself some of the rare and special vintages we currently list. We also have the revolutionary Le Verre de Vin wine preservation system. This allows us to pour premium still and sparkling wines by the glass without compromising on quality, giving you the widest choice of excellent wines. Our attention to detail has been recognised by Diners Club in their Wine List competition, which has given us the highest accolade from 2009 - 2017 consecutively - a Diamond Award. In 2012 we were recognised by Food 24 as having “The Best Long List” in South Africa in their independent wine list competition. Our selection of rare and vintage wines, some as old as 1980, guarantee memorable moments at the table, especially when combined with our exceptional menus. We are always on the lookout for new and exciting wines. We source wines from both established and emerging vineyards as well as from prestigious wine auctions, such as Nederburg and the Cape Wine Makers Guild. To continue with our passion and dedication to South African wines and in the interest of only listing wines when they are at their optimal drinking, we have dedicated sections of our cellars to the investment and maturation of young vintages.
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