A STUDY IN , , , , & of the USA Fall 2016 Paula Woolsey CSW INTRODUCTION

■ Thousands of individual varieties are used to make wine throughout the world. Some stats show up to 10,000 with over 1,500 “commonly used” ■ Most of these varieties are indigenous, meaning they are unknown outside their country of origin. ■ “International" varieties - are grown successfully all over the planet. ■ All international varieties, and indeed most indigenous varieties, are of the species vinifera. ■ The world's grapevine configuration changes on an ongoing basis because of changes in consumer taste and wine-style preference. ■ As one grape variety wanes in popularity, another often takes its place. ■ New clones are always being refined, and new crosses developed, both for the fruit-bearing vines themselves and for rootstocks. The Goal – Balance! The Ingredients The finished product Don’t forget to look out for the Flaws

Chardonnay ■ Chardonnay comes first for a reason: the grape, and the wine it produces, is the world's most widespread. ■ Genetic studies have identified Chardonnay as a cross between Pinot Noir and Gouais Blanc ■ Some Chardonnay wines are light and flinty, with notes of apple. Others are full- bodied with characteristics of butterscotch, caramel, vanilla beans and nuts. ■ Old World Chardonnay tends to be subtle, while New World Chardonnay is more fruit-forward. ■ Chardonnay ripens to high sugar levels, resulting in wines with high alcohol levels. ■ The grape also leads to wine with good levels of extract, that is, concentration of flavor. ■ The highest-end Chardonnay can develop flavors and subtleties with bottle aging. ■ Chardonnay growers must time their harvests well to ensure that the do not lose too much acidity as they ripen (a tendency with the grape Regional Differences in Color or Wine

■ Chardonnay is native to the ■ Chardonnay tends to exhibit a neutral flavor Burgundy region of France and is showing green apples and minerals. a mainstay for the iconic ■ Techniques such as , sur sparkling wines of nearby lie aging and stirring, barrel fermentation and . barrel aging to promote a wider array of aromas ■ Both these regions have chalky and flavor. soil and cool to moderate ■ Old World: these techniques are used with a climates, ideal for Chardonnay. gentle hand, the aim being subtle notes that ■ Chardonnay is a relatively easy balance well with the wine's other grape to grow. It buds early, characteristics. bringing some frost-damage ■ New World: more assertive in their approach, issues in cooler climates, but it specifically aiming for the distinct taste of also ripens early, lessening the toasted and the buttery characteristic of chance of damage from autumn full malolactic fermentation. frosts and unwanted season rain. ■ Chardonnay has medium to high alcohol levels and covers the full range of acidity: low, medium, and high, depending upon where it is grown and when it was picked.

Production Areas - Chardonnay

Production Areas: Beyond Burgundy and Champagne, Chardonnay is a major grape in both American and Australian . South Africa, Spain, Chile and Argentina are increasing their production. New Zealand's production is significant. Chardonnay also grows in Germany (called Klevner) and in Austria (called Morillon).

Positive Attributes Negative Attributes Ripens reliably and to high sugar levels Loses acidity quickly as it ripens Winter-hardy Thin skin makes it susceptible to rot California California Chardonnay Chardonnay is California's most widely planted wine grape, with 97,826 acres reported in 2014. Chardonnay far and away remains the most popular wine in the U.S. and has continued to be the leading wine for the last decade, with sales increases every year. In 2014, California crushed 718,000 tons of Chardonnay, and more than 54 million cases. ■ 85% of the acreage in the United States ■ California produces more than 90% of American wine. ■ California is ideal for wine production. Rain falls largely in the winter, leaving a dry growing season ■ Damaging winter freezes are almost entirely absent. ■ California’s sunshine is legendary, and that is good for grapes, ■ Significant ocean and river influences.

The Growing regions marked in YELLOW areas are ideal for Chardonnay ■ The North Coast Super AVA encompasses the leading fine wine counties in California. • Napa: Warm days cool nights Cabernet Sauvignon is king here. • Sonoma: Warm and cool-climate regions, coastal influence. Pinot Noir & Chardonnay. • Mendocino: Mostly cool climate with some hot spots. Pinot Noir, Zinfandel, Cabernet, Chardonnay & Riesling • Lake: Relatively warm climate Chardonnay, Sauvignon Blanc, , Cabernet Sauvignon, and . ■ Sonoma shares the cool climate Los Carneros AVA with Napa, ■ Just above Carneros is cool-climate Sonoma Valley, which encompasses the smaller Sonoma Mountain and Bennett Valley AVAs. ■ Cool air also comes into Sonoma through breaks in the mountains along the Pacific Coast, particularly the gap where the Russian River flows into the ocean. ■ Russian River Valley and Green Valley AVAs produce cool-climate grapes. ■ Chardonnay accounts for 80% of Sonoma’s white wines, and Pinot Noir, is widely grown. ■ Santa Maria Valley straddles the line between San Luis Obispo County and Santa County to its south, a cool climate region with major ocean fog influence. Pinot Noir and Chardonnay are specialties. ■ Santa Ynez Valley runs east/west, showing average temperature gains of approximately one degree per mile the further east (and away from the ocean) one goes. ■ Santa Rita Hills sub-AVA, is decidedly cool, just the spot for Pinot Noir and Chardonnay. In Santa Ynez proper, Chardonnay thrives in the west, Rhône led by further east. Tasting - Chardonnays from California

■ 2014 Cambria Clone 4 Estate, Santa Maria ■ 2013 Selby , Russian River Valley ■ 2012 Starmont Winery, Carneros Napa ■ 2011 Pedroncelli Sel, Dry Creek Valley 2014 Cambria Clone 4 Estate Santa Maria AVA

I. Estate grown, produced and bottled 1,405 acre Estate managed and farmed by Cambria Estate Winery

II. Family Owned In Barbara Banke purchased the vineyards formerly known as Rancho Tepusquet and renamed it Cambria, the Roman name for Wales, in honor of her family heritage.

III. Santa Maria Bench East - West orientation of Santa Maria Valley allows unobstructed access to coastal wind and fog, which creates California’s longest growing season. The winery sits on the Santa Maria Bench, home to more than 17 unique and distinct soil types, which contributes complexity to each bottling.

IV. Single-Vineyard Chardonnays & Pinot Noirs Award-winning wines in the over $15 category CLONES • Over the years, winegrowers have systematically isolated individual vines that possess special attributes or abilities and propagated those vines for commercial production.

• The special attributes include heightened aromatics, better color, thicker texture, higher/lower yields, resistance to pests and disease, ability to grow in arid or wet conditions, high quality and overall complexity.

• Clone 4 makes up the majority of Chardonnay vines on the Cambria Estate. It produces a complete, stand-alone wine that is consistent from year to year.

• Its characteristics include pineapple, citrus blossom, tangerine, pink grapefruit and stone fruit. Time to Taste Wine #1 2013 Selby Winery Russian River AVA

I. Vineyards are in Alexander, Dry Creek and Russian River Valleys, the best of Sonoma County. II. Family owned “My father taught me that wine is an incredible combination of art, science and nature. I am privileged to be a winemaker and proud to present my wine in honor of my father.” III. Only use sustainable and organic vineyards. IV. Favorite wine RRV Chardonnay Vineyards • Russian River Valley vineyards are situated on low hills on either side of the river, which meanders through western Sonoma County until it empties into the ocean at Jenner. • Russian River vineyards are often cloaked in cool fog, which provides our Chardonnay with delicious lemony fruit and our Pinot Noir with blackberry-like flavors. Time to taste wine #2 2012 Starmont Chardonnay Napa Carneros AVA

I. A state-of-the-art “green” winery to craft premium wines from sustainably farmed grapes. II. Starmont is located at the entrance to the Napa Valley on the historic Stanly Ranch, one of the first vineyards planted in the valley, built by agricultural pioneer Judge John Stanly in 1872. III. 50 acre vineyard is planted to chardonnay, , pinot noir, and syrah. IV. Starmont is committed to protecting and preserving the environment. V. Our goal is to capture the essence of the Napa Valley’s premier vineyards in rich, complex, supple wines that pair well with food and are accessibly priced.

Time to taste wine #3 2011 Pedroncelli Chardonnay Dry Creek Valley AVA

■ Giovanni and Julia Pedroncelli came to Dry Creek Valley in 1927 to purchase vineyard, a home and winery. ■ In 1934, after selling the grapes during Prohibition, they added winemaking to the family business. ■ Sons John and Jim Pedroncelli followed in their parents’ footsteps, John heading up winemaking and grape growing while Jim took the reins selling and marketing their wines. ■ Their goal, as the next generation, is to honor and build on the success of the first two generations.

The Dry Creek Valley AVA is within the Sonoma County AVA The valley is formed by Dry Creek, a tributary of the Russian River, and is approximately 16 miles long and 2 miles wide The appellation benefits from the proximity of the Lake Sonoma reservoir for irrigation in this relatively dry area. Sustainable Stewardship As a family who has farmed for over 85 years in the Dry Creek Valley, you could say that they have ‘sustainable’ in their DNA. Time to taste wine #4 Chardonnay Washington State

■ 7,654 acres 3,097 hectares ■ Chardonnay is one of the best manifestations of the state's special winemaking character. ■ While the varietal is noted in many other regions as a rich and powerful wine, Washington Chardonnays are often distinctively crisp and delicate, like fresh apples. ■ Oak is often used with a lighter touch, showing off the varietal character. ■ Also, some use secondary malolactic fermentation to add rich vanillin and buttery nuances. Washington Climate & Growing Conditions

. Western Pacific Shore is wet . Most of Washington’s vineyards and rainy. are phylloxera free because of sandy soils and the area’s cold winters. . The Cascade Mountains act as . innovative techniques to protect vines a north to south rain-shadow during winter freezes. effect, leaving the state’s . Low humidity year round makes the Eastern wine growing region area relatively disease free with Continental Semi-Desert . The wine regions have impressive growing conditions. diurnal shift numbers, some . Sun - incredibly long days at approaching a 40º F difference between daytime and nighttime such a high latitude – temperatures. receiving 16 hours of sun at . The wines that result have big fruit, the summer solstice dark colors, and well defined tannins, . There is sun 300 days a year accompanied by bright acidity. . Northern location (just about the latitude of Germany) produces notable white wines from Riesling, Gewürztraminer, Chardonnay and Sauvignon Blanc. . Summer growing days at this latitude are often two hours longer than in California. . Grapes bask longer in the warm summer sun. . The virtual absence of rain means the sun operates without interruption. . Ideal for Cabernet Sauvignon, Merlot and Syrah. . Chardonnay, tied with Cabernet Sauvignon for top producing grape. Columbia Valley Super-AVA . Washington’s largest AVA, 11 million acres, a full one-third of the state’s land mass . Cabernet Sauvignon, Riesling, Chardonnay, Merlot, and are the leading grape varieties, • Growing conditions over . Columbia Valley produces 99% of the the entire region vary state’s wine grapes, 45,000 acres of considerably with changing grapes planted. micro-and meso-climates. . All of Washington State’s individual AVAs • One constant, however, is are located within the Columbia Valley the tendency to plant Super-AVA with the exception of the vineyards on south facing Puget Sound AVA slopes. Ancient Lakes of Columbia Valley

. Established in 2012, Washington’s newest AVA . The poor soils left over from the great glacial age floods are ideal for viticulture. . Climate is arid, with little rainfall . At elevations from about 500 to over 1900 feet, . The 6 vineyards of Ancient Lakes concentrate on the white varieties Riesling and Chardonnay. . The area has 6 wineries. 2014 Charles Smith Eve Chardonnay, Ancient Lakes AVA

■ On a road trip in late 1999, he passed through the small town of Walla Walla and met a young Frenchman and winemaker. The two men discovered their common passion for great Syrah and Charles was eventually convinced to move to Walla Walla and make his own wine. ■ In 2001, Charles released 330 cases of his first wine, the 1999 K Syrah. The Walla Walla Valley was now his home. ■ A self-taught winemaker, Charles is a true artisan and a pioneer in the wine world. In 2009 Food & Wine magazine awarded Charles “Winemaker of the Year” and in 2010 Seattle Magazine recognized Charles as their “Winemaker of the Year.” 100 Point Wine Time to taste Wine #5 Idaho Idaho Coming on Strong

■ The Idaho wine industry has been a steadily growing community for the last 30 years with remarkable growth in the past decade. ■ With 11 wineries in 2002, Idaho is now home to more than 50, with over 1,200 acres of grapes planted. Riesling, Viognier, Gewurztraminer, Chardonnay, Petite Sirah, , Cabernet Sauvignon ■ Idaho wine industry had a $169.3 million dollar impact in 2013 and created nearly 1,250 jobs. ■ Idaho wines have been discovered across the country ranking 22nd in the nation. ■ The Idaho wine industry is just in its infancy and is expected to see remarkable growth in the next 15 years. Snake River AVA

• The Snake River Valley AVA encompasses an area in Southwestern Idaho and two counties in eastern Oregon. • Located on the same latitude as Oregon's Umpqua Valley AVA, the Snake River Valley has a more drastic diurnal temperature variation than other appellations in the Pacific Northwest due to the high elevation of most of the region's vineyards. At elevations of 2,500 - 3,000 ft • Idaho's first designated AVA • Established as an AVA in 1997 • Leading varietals: Riesling, Syrah, Chardonnay, Cabernet Sauvignon, Tempranillo, , Viognier 2013 Sawtooth Estate Chardonnay, Snake River Valley AVA

■ SAWTOOTH WINERY ■ Founded in 1987 in Idaho’s Snake River Valley ■ Family owned ■ This fully-equipped winery produces approximately 10,000 -15,000 cases of wine each year and is handsomely appointed with three climate -controlled barrel rooms. ■ Small but versatile workforce lead by winemaker Meredith Smith. Sawtooth Vineyards

■ This 70-acre estate vineyard for Sawtooth is a warm, sloped vineyard with excellent drainage of Seism silt loam. ■ With south, west, north and eat facing slopes, the micro-climates differ greatly at the site, allowing for a wide selection of varietals to be planted. ■ This site, at about 2,700 feet elevation is well suited for Bordeaux varietals, rather than the traditional 'cooler" sites in Idaho. ■ Other varietal, include , Tempranillo, , and Syrah. The award-winning Chardonnay originate from this vineyard. ■ Time to taste wine #6 Pinot Noir • Pinot noir is perhaps the oldest cultivated variety of the genus Vitis.

• It is thought to be the cultivated vine described by Roman authors in the first century.

• Pinot Noir is the great red grape of the Burgundy region of France, as well as the primary red grape of Champagne. As Spätburgunder, Pinot Noir is Germany's number one red grape,

• Cool climate California regions like Sonoma's Russian River Valley & Monterey are producing great Pinot Noir. • Oregon's Willamette Valley is producing world renowned Pinots, closer in style to FR Burgundy.

• Among the more dramatic mutations are the Pinot Meunier, Pinot Blancs, Pinot Gris • Further, some experts estimate that there are over 1,000 types of Pinot Noir grown in Burgundy and perhaps 200 in Oregon alone.

• Pinot Noir flourish in cool climates, show crisp acidity, low to medium levels of tannin, medium alcohol, with aromas of cherry, raspberry, strawberry. • Beyond the fruit, it can exhibit notes of forest floor, sandalwood, and mushroom. • The best wines are subtle, velvety, and even silky. Texture may well be more important than aromatics.

Viticulture: Winemaking: ■ Pinot Noir enjoys cool climates that give ■ Pinot Noir prefers a long and just enough warmth to ripen the fruit. It warm fermentation. likes chalk and clay soils. ■ Because the grape is rather ■ Reflects Gout de (flavor of soil) reluctant to give up its color more than others, vineyard site selection and tannins, some winemakers critical use cold soaking before ■ It buds and ripens early. fermentation, although others avoid this technique on the ■ When it is over-cropped, picked before reasoning that it produces a full ripeness, or grown in too warm a too aggressive mouthfeel. climate, Pinot Noir can show the taste of burnt rubber, burnt beans, cooked fruit, ■ Winemakers expose Pinot Noir cabbage or rotting vegetables. to oak sparingly, usually avoiding new oak. ■ It needs to be handled gently in both the ■ Color much lighter than other vineyard and in the winery. reds ■ The vines have a relatively short active life. The different tastes of Pinot Noir

■ FRANCE - In Burgundy, Pinot Noir is usually very herbaceous and light. Earthy aromas dominate including smells similar to a brown paper bag full of mushrooms or wet leaves. Along with the earth are faint floral smells of roses, violet and a smell of fruit that leans towards raw, freshly picked cherries ■ GERMANY - Germany produces Pinot Noir right next to the border of France in a wine region called Ahr. These wines tend to offer more raspberry and sweet cherry aromas along with a healthy portion of earthiness. ■ CALIFORNIA - California Pinot Noirs are bigger, lush and more fruit-forward. Look for flavors ranging from sweet black cherry to black raspberry and secondary aromas of vanilla, clove, coca-cola and caramel. ■ OREGON - Oregon Pinot Noir is usually a few steps lighter in color and texture than California; and it’s usually more tart. Expect cranberry, bing cherry fruit flavors with secondary aromas of truffle. ■ SOUTH AMERICA - South American Pinot Noir has a lot of similarities to Oregon or California Pinot Noir. The aromas lean more towards flowers like violets, roses and vanilla than fruit. California • Pinot Noir, had been steadily growing in popularity long before "Sideways" helped propel the wine into mainstream American awareness. • In 2014, California crushed 245,751 tons of Pinot Noir, compared to more than 32,000 tons of Pinot Noir crushed in 1990. • Americans are expanding their preference for the fresh raspberry, plum, rose and spice flavors and aromas of Pinot Noir. Sonoma: Warm and cool- climate regions, coastal influence. Pinot Noir & Chardonnay. Sonoma shares the cool climate Los Carneros AVA with Napa

Mendocino: Mostly cool climate with some hot spots. Pinot Noir, Zinfandel, Cabernet & Riesling Tasting – Pinot Noirs from California

■ 2012 Gloria Ferrer Estate, Carneros Sonoma ■ 2013 La Crema, Monterey ■ 2008 Arcadian, Santa Lucia Highlands I. Back in the early 80’s there were only a handful of winegrowers planting Pinot Noir in Carneros. And yet, the Ferrer Family knew the key to a world-class méthode champenoise wine would be Pinot Noir. II. The Gloria Ferrer winemaking team’s quest for perfection takes Gloria Ferrer them to Champagne where they A CARNEROS PINOT NOIR Pioneer manage to acquire Pinot Noir and Chardonnay clones. III. Gloria Ferrer is not only the first house in Sonoma Carneros, but also the first to plant Champagne clones and the first to plant in Carneros. IV. Almost thirty years later, with 335 acres under vine, the estate vineyards at Gloria Ferrer produce Pinot Noir and Chardonnay that rival some of the world’s finest. EARTH & WINE: CENTURIES OF SUSTAINABILITY

■ Inspired by a centuries-old understanding of the delicate balance between earth and wine, Gloria Ferrer Caves & Vineyards pursues winegrowing with a respect for each vine and for each person in our extended California family. Gloria Ferrer’s founders, the Ferrer family of Spain, are the owners of the first company to obtain international ISO 14001 certification for ethical environmental management. ■ This standard encourages the implementation of systematic approaches to improving environmental practices. True to our roots, sustainability is integral to all that we do at Gloria Ferrer. ■ Gloria Ferrer was among the first wineries in California to implement the Code of Sustainable Winegrowing Practices (a joint effort of the Institute and the California Association of Winegrape Growers Time to Taste Wine #1

“You might say we love Chardonnay, but we adore Pinot Noir.”

75% of Gloria Ferrer’s Carneros estate is planted with choice domestic and rare imported Pinot Noir clones (from Champagne and Dijon). La Crema I. For 35 years, our family-owned and operated winery has focused exclusively on cool-climate appellations, from the Russian River to Monterey and now the Willamette Valley. II. From bud break to the finished bottles, our winemaking team’s commitment to boutique, hands-on winemaking techniques ensures quality. III. The winery celebrates creativity, connection and style – all the best things in life. IV. Elizabeth Grant-Douglas joined La Crema as an enologist just before the 2001 harvest and named Winemaker in 2010, her journey of discovery and craftsmanship continues as her relationship with the gorgeous Pinot Noir and Chardonnay fruit of California’s coastal wine regions evolves. • Longest cool-climate growing season in the US : extended hang time • Sandy soils, decomposed granite • Fog and strong gusty winds Time to taste wine #2 Arcadian Winery

I. Arcadian Winery Winegrower Joe Davis is a believer in Old World (Burgundy) methods of crafting fine Pinot Noir and Chardonnay II. A classicist, his wines often need a few years to really offer their charms. III.Joe's wine epiphany was a bottle of 1978 Domaine Dujac Clos de la Roche. "To have winemaking as a life pursuit and to make wine like this," he thought, "would be the most wonderful thing in the world." Santa Lucia Highlands AVA

• The Santa Lucia Highlands AVA is a long, elevated winegrowing area tucked into the Santa Lucia Mountains overlooking the Salinas Valley. • Officially, the AVA starts at 40ft above sea level, but many vineyards are planted as high as 1200ft • Wine growing here dates back to the late 18th century, when Spanish missionaries planted the first vines. • Moderate daytime temperatures with cool, not cold, night temperatures • Lack of extreme temperature events • Fog moderates temperatures • Wind moderates temperatures and inhibits sugar accumulation • Arid climate with ample water supply for Irrigation • A unique climate perfectly suited for Pinot Noir Time to taste wine #3 Oregon Oregon a bit of History

 1840-1919 grape growing activity in Oregon coincide with early winemaking in California  Post prohibition – Fruit wines dominate winemaking  1965-1968 UC Davis graduates; Pioneers, David Lett, Charles Coury and Dick Erath determined to create Burgundy in the USA. Plant in the Willamette Valley  1970 – The boom is on Ponzi, Oak Knoll, Sokol-Blosser Winery, Adelsheim Vineyard, Elk Cove Vineyards, Tualatin Estate Vineyards, Amity Vineyards to name a few.  1975 Eyrie Vineyards Reserve and 1976 Knudsen Erath outscored many of the best red Burgundies from France billed as the "Wine Olympics."  1988 – Domaine Drouhin invests in Willamette Valley  Today – dominated by small family run wineries  Fourth largest producer of wine in USA  1% of USA total production The AVAs of Oregon fall into 4 distinct regions: North Central Oregon Willamette Valley AVA Southern Oregon Super AVA (contains 2 regions) Oregon's Climate

• Oregon’s Coastal Range acts as a weather shield • Pacific influence filters into the corridor between the Coastal Range and the Cascades. • A decidedly cool maritime-climate. • Winters are mild • Summers have some humidity. • Most of the wineries located west of the Cascade Range • Umpqua River Valley and Rogue River Valley AVAs with less ocean influence, allows ripening of Bordeaux varieties like Cabernet Sauvignon and Merlot. Warmer region in general “Home away from home”, pinot noir has adapted well in Willamette Valley Oregon pinot noirs “less flamboyant, less obvious” than California pinot noirs, closest to true Burgundies. Willamette Valley

 Willamette Valley AVA Oregon’s best known AVA, Pinot Noir, Pinot Gris  6 sub-AVAs of Chehelam Mountains, Ribbon Ridge (a sub- AVA of Chehalem),Dundee Hills, Eola-Amity Hills, McMinnville, and the Yamhill-Carlton District.  Winters here are wet, summers dry, autumns cool with long ripening days.  Clay-loam soils predominate. The best sites have well-drained, south-facing slopes. Pinot Noir #1 planted grape in Oregon Tasting – Pinot Noirs from Oregon

■ 2014 Portlandia, Oregon ■ 2014 Siduri, Willamette Valley ■ 2013 Anne Amie, Cuvee A, Willamette Valley Portlandia I. “what always struck me was that Oregon seemed inhabited, by folks who often were of a stubbornly independent and even renegade character, never quite convinced of the perceived wisdoms and blessings of the wider world. You have every variety of the dreamy and discontented, fed-up lawyers and stockbrokers, professor- bikers/druggies, gun- and God- and eco-fundamentalists. And then plenty of run-of-the-mill refugees like me, all remaining in or coming to Oregon to seek or pursue some insistent, uncontrollable and potentially soul-wrecking passion.” Damian Davis, vintner II. Our passion at Portlandia is to bring you the best of what Oregon’s Willamette Valley has to offer in both wine and lifestyle III. The cool climate and coastal influences make Oregon’s pinot noir and pinot gris some of the best in the world. IV. . Mountain walls on two sides, soil as black as coal, valley and hills covered in lush green growth… how could you not be inspired to cook or try your hand at beer or cider or wine. • Our winemaker Judy Thoet loves the vineyard sites west of her home outside Salem. • Late afternoon breezes blow through the Van Duzer Corridor from the Pacific Ocean to the east. • These cool, nightly breezes affect ripening by allowing for a longer hang-time in the vineyard while maintaining balanced acidity and full maturity of the berries with flavors and complexity that we all love. Time to taste wine #4

Time to taste Wine #5 Anne Amie I. When Dr. Robert Pamplin, one of Oregon’s most forward-thinking philanthropists and businessmen, purchased the historic Chateau Benoit Winery in 1999, his vision was to create wines of the highest quality to reflect his passion for excellence. II. Pinot reigns supreme at Anne Amie Vineyards with Pinot Noir, Pinot Gris and forming the heart of our production. III. We are fortunate to have some of Oregon’s best sites, all of which are Salmon Safe and LIVE certified IV. Our estate vineyards are located in the rolling hills of the Yamhill-Carlton District and on the steep hillsides of the Chehalem Mountains, both nestled in Oregon’s verdant Willamette Valley. ESTATE VINEYARD Elevation Range: 175 – 305 feet Soils: Sedimentary

PINOT NOIR Clones: Pommard, Wädenswil, 115, 114 Total Acres in production: 19 Total Acres planted: 19 Slope Aspect: East Southeast, a little faces West Soil type: Willakenzie Years planted: 2001-2009

PINOT NOIR Clones: 114, 777, Pommard, 667 Total Acres in production: 14.7 Total Acres planted: 14.7 Soil type: Laurelwood TWELVE OAKS ESTATE Slope Aspect: East Southeast Years planted: 2003-2007 Time to taste wine #6 Sauvignon Blanc Sauvignon Blanc

• Sauvignon Blanc is a that owes much of its popularity to winemakers in Bordeaux and the in France. • The Sauvignon Blanc taste is very different from other white wines, like Chardonnay, because of its green and herbaceous flavors. • Sauvignon Blanc is one of the most widely planted wine grapes in the world and because of this it has a wide range of styles and flavors. • The name Sauvignon is from the French word Sauvage meaning “wild.” • It originated in the Loire Valley of France and is a parent grape of Cabernet Sauvignon (the other is Cabernet Franc). • Sauvignon Blanc is at least 500 years old and is the child grape of a rare French variety called Savagnin. • You can still find Savagnin wines made in the tiny region of Jura in Eastern France close to the border of Switzerland.

■ While Chardonnay maintains its core varietal character no matter where it grows, Sauvignon Blanc is the great chameleon, showing widely different character depending on vineyard soil and climate. ■ Sauvignon Blanc is highly aromatic and characterized by high acidity, with crisp flavors. Most wines are dry, light to medium bodied, but body can become fuller with barrel aging (used in a minority of these wines). ■ Sauvignon Blanc is one of the most widely planted wine grapes in the world and because of this it has a wide range of styles and flavors.

Main Growing Areas Soil Type Flavor Expression

Loire Valley, France Chalk Lemon Grass & Gunflint Bordeaux, France Gravel Oregano, Thyme, Tarragon New Zealand Marl Pink Grapefruit & Gooseberries California Sand Fig & Melon Production Areas – Sauvignon Blanc ■ Sauvignon Blanc has two "home" areas in France: the central vineyards area of the Loire Valley (crisp, dry and clean), and parts of Bordeaux, where it supports much ordinary dry white wine and acts as a minority ingredient (with Semillon) in some extraordinary sweet wines like Sauternes and Barsac. ■ Old World Regions France: 71,000 acres Found mostly in Bordeaux and the Loire Valley. Also known as Pouilly-Fumé, Sancerre, Graves, Entre-Deux-Mers, and Touraine. ■ : 45,000 est. acres Found primarily in Northeastern Italy. ■ Spain: 6,200 acres Grown in Central Spain. ■ Other Regions: Romania, Moldova

■ In the New World, New Zealand's South Island, particularly the Marlborough region, has established a reputation for producing crisp, clean, grassy Sauvignon Blancs. ■ New World Regions New Zealand: 41,500 acres In the regions Marlborough, Martinborough, Gisbourne, Hawkes Bay, and Waipara Valley ■ USA: 40,000 acres Found mostly in Sonoma and Napa California. ■ Chile: 31,000 acres ■ South Africa: 23,500 acres ■ Australia: 17,500 acres Grown predominantly in South Australia and Victoria Viticulture Winemaking

■ The vine likes cool to moderate ■ Sauvignon Blanc is most commonly climates with good sun exposure. fermented in stainless steel and unaged It tends to be vigorous. to capture its distinctive varietal character. ■ When the fruit is given too much shade it can exhibit overly ■ During the 1970s, winemaker Robert herbaceous, bell pepper, and Mondavi created a style of oak-aged asparagus flavors, so optimum Sauvignon Blanc, which he called Fumé canopy management is Blanc. important. ■ In the United States, Fumé Blanc is a ■ The grape does ripen to high legal synonym for Sauvignon Blanc. sugar levels, and yet alcohol Although there is no legal requirement levels in the wine tend to be that a "Fumé Blanc" be oak aged, most moderate people in the wine world assume that it is. ■ In some situations, winemakers blend Sauvignon Blanc with the soft, round Semillon. ■ The primary fruit flavors are lime, green ■ FRUIT FLAVORS (berries, fruit, citrus) apple, passion fruit and white peach. ■ Lime, Green Apple, Asian Pear, Kiwi, Passionfruit, Depending on how ripe the grapes are, the Guava, White Peach, Nectarine flavor will range from zesty lime to ■ AROMAS (herb, spice, flower, mineral, earth, other) flowery peach. What makes Sauvignon ■ Green Bell Pepper, Gooseberry, Basil, Jalapeño, Grass, Blanc unique from other white wines are Tarragon, Celery, Lemongrass, Box of Chalk, Wet its other herbaceous flavors like bell Concrete pepper, jalapeño, gooseberry and grass. ■ OAK FLAVORS (flavors added with oak aging) These flavors come from aromatic ■ Vanilla, Pie Crust, Dill, Coconut, Butter, Nutmeg, compounds called pyrazines. Cream ■ Most Sauvignon Blanc wines are made ■ ACIDITY completely dry, although a few producers ■ Medium – Medium High in regions like New Zealand and California ■ SERVING TEMPERATURE have been known to leave a gram or two of residual sugar to add a richer texture. ■ Unoaked: 46 ºF (8 ºC) ■ Oaked: 52 ºF (11 ºC) BARREL FERMENTED STAINLESS STEEL SAUVIGNON BLANC SAUVIGNON BLANC The other style of Sauvignon The most dominant style– Blanc is barrel fermented and the one you’re most and aged on dead yeast bits familiar with–is unoaked called lees which give the Sauvignon Blanc. Unoaked wine a richer creamier Sauvignon Blancs are texture. A few producers fermented in stainless will also age the wine in steel or concrete vats and oak, adding additional are known for their high flavors of lemon curd, acidity and bold creme brulee, butter and herbaceous aromas of lemon oil from oak-aging lime, grapefruit and and oxidation. You’ll find gooseberry. This is the this style is more commonly style that has made a blend with a little Sauvignon Blanc en vogue, Semillon to add candied but the other style is what lemon flavors and more oily commands the highest texture. Overall, barrel- bottle prices. aged Sauvignon Blanc is a rare specialty California California Sauvignon Blanc • In California, the wineries label their products as Sauvignon Blanc or Fumé Blanc. • The wines have a range of distinctive tastes from citrus, green olive and herbaceous characteristics to a range of fruit flavors— green apple, grapefruit, pineapple, fig and melon. • Sauvignon Blanc is often blended with other varietal wines, particularly Semillon, which adds a honeyed note to the wine. • Generally, the wines are crisp, light, fresh and dry. • The grape variety was first planted in California in the Livermore Valley in the 19th century. According to the 2014 California Grape Acreage Report, Sauvignon Blanc has over 15,000 acres in California. • It is the third-leading white wine variety behind Chardonnay (97,826 acres) and French (22,062 acres). Santa Barbara County Santa Ynez Valley AVA The Santa Ynez Valley AVA is the largest wine sub- region of Santa Barbara County and has the highest concentration of vineyards. The diverse climate of the area means that a wide range of wines are produced here, most notably from Pinot Noir, Chardonnay, Syrah & Sauvignon Blanc.

Happy Canyon AVA Located in the easternmost end of the Santa Ynez Valley, north and west of Lake Cachuma. The area descends in elevation northeast to southwest. Soils are low in nutrients and thus grow smaller vines that produce high quality wine grapes. The warmest micro-climate in the Santa Ynez Valley. Summertime temperatures in the low to mid-nineties. Varietals: Cabernet Sauvignon, Merlot, Cabernet Franc, Sauvignon Blanc, Malbec, and as well as many Rhône varietals like Syrah.

SAN LUIS OBISPO COUNTY

• Including the American Viticultural Areas of Edna Valley and Arroyo Grande, • A continuous stream of coastal, marine air, ensures the steady balance of the fruit, producing a consistent, full-flavored, and structurally complex wine. • Aromatic whites including Pinot Gris, Riesling and Gewürztraminer, Sauvignon Blanc, Bordeaux-style reds and Zinfandel. • Home to Paragon Vineyards (pictured below) ■ The North Coast Super AVA encompasses the leading fine wine counties in California. • Napa: Warm days cool nights Cabernet Sauvignon is king here. • Sonoma: Warm and cool-climate regions, coastal influence. Pinot Noir & Chardonnay. • Mendocino: Mostly cool climate with some hot spots. Pinot Noir, Zinfandel, Cabernet, Chardonnay & Riesling • Lake: Relatively warm climate Chardonnay, Sauvignon Blanc, Cabernet Franc, Cabernet Sauvignon, and Merlot. Tasting – Sauvignon Blancs from California

■ 2014 Lieu Dit, Santa Ynez Valley ■ 2014 Margerum Sybarite, Happy Valley ■ 2014 Tangent Paragon Vineyard, Edna Valley ■ 2014 Sivas-Sonoma, Sonoma County ■ 2015 Paul Hobbs CrossBarn, Sonoma County ■ 2014 Cliff Lede, Napa Lieu Dit

I. Lieu Dit is a partnership of longtime friends Eric Railsback and Justin Willett. II. The two met in Santa Barbara while Eric was finishing college and Justin was just beginning his career in winemaking. III. The two were among a small group of young winemakers and restaurateurs in Santa Barbara unified by a common interest in wine and all its mysteries. IV. After countless bottles shared together and many trips to France, Railsback and Willett decided to found Lieu Dit in 2011 and focus it solely in the varieties indigenous to the Loire Valley, now grown in Santa Barbara County. V. The varied micro-climates and marine based soils of Santa Barbara County are ideally suited to this set of grapes. VI. Lieu Dit centers on Sauvignon Blanc and more limited bottlings of , Cabernet Franc and Rose and produces around 2500 cases annually. Each vintage, the quest for purity, elegance, and balance in every wine is paramount Time to Taste Wine #1 Lieu Dit Sauvignon “I like the leaner style—the bright, mineral side. Richer wines have been the notion of California for the last twenty years. But... it’s refreshing to Blanc make wines that have a little more restraint.” - Justin Willett 2014 / SANTA YNEZ VALLEY A combination of both tank and barrel fermentations that are aged in neutral barrels. We source our fruit from three vineyards in Happy Canyon called Grassini, McGinley, and Star Lane. Varying soils of sand, shale and gravel at Star Lane and heavier clays with larger yellow and red chert, and serpentine rocks at both McGinley and Grassini. $25/btl Happy Canyon AVA • Spanning 23,941 acres at the easternmost end of the Santa Ynez Valley, north and west of Lake Cachuma, the region achieved it’s AVA status in November of 2009. • The countering effect of warm, sunny afternoons and cool, marine-moderated evenings ensures an extended growing season • The region is comprised of ancient upland soils, primarily clay loam, riddled with cobbles of red chert and serpentine. • These deposits were swept down the canyon over thousands of years, then uplifted and weathered for thousands more. The result is a shallow, low-nutrient topsoil supported by an impervious clay pan that forces the vine roots to grow laterally. • In this environment, the vines are stressed for nutrients and water. • Root growth and vine vigor are limited, ensuring smaller vines and low yields I. Doug Margerum has been involved in the Santa Barbara food and wine scene for over 30 years. II. 1981, his family purchased WINE CASK. In 1994 the WINE CASK became one of 74 restaurants in the world to earn the Wine Spectator Grand Award. III. In 2001, Margerum Wine Company began in a tiny 240 square foot cold room behind Brander Vineyards. IV. The philosophy: return wine making to its previous form of production - handcrafted and personal. V. The wines are now made at their state-of-the-art winery located on Industrial Way in Buellton. Margerum Wine Company VI. Margerum carefully selects vineyards from around Santa Barbara County. with meticulous attention to detail in all factors influencing the ultimate quality of the wines, including pruning, soil, climate, and farming methods. Time to taste wine #2

100% Sauvignon Blanc

Color: slight gold hues, green tinged, bright and vibrant.

Aroma: Lifted perfume of grapefruit, honeyed quince, white flower blossom, toast, creamy lemon and some plantain, layered with a slight hint of gunflint and fruity Sauvignon.

Palate: Rich creamy and full with layers of pear, grapefruit, and passion fruit. Tangent

PIONEERING Jack Niven pioneered wine grape planting in the Edna Valley with Paragon Vineyard in 1973. Recognizing the unique and tremendous potential of the region, he championed the process of petitioning for it to become an AVA.

INNOVATIVE Always looking forward, we have continually updated plantings and changed up the varietal mix. Paragon Vineyard is currently planted to ten different varietals, most of them white, on 1200 acres. COMMITTED Our family has been continually growing Sauvignon Blanc, along with other cool-climate white varietals, since Jack planted those first vines over 40 years ago.

GENERATIONS The next two generations of us are still at it, along with Burgundian born winemaker Christian Roguenant, and an expert vineyard team that has been with us for decades. SUSTAINABILITY We are proud to say that we have farmed in a sustainable fashion since the beginning. It’s just plain the right thing to do. Paragon Vineyards, Edna Valley AVA

Tangent wines are made with this adventurous, inquisitive attitude, by a worldly winemaking genius who has made wine on five of the earth’s seven continents. His focus is on refreshing, easy-drinking white wines that go great with a vast variety of foods. They are all made with estate fruit grown on the Niven family’s legendary Paragon Vineyard in the Edna Valley, the coolest AVA in the golden state of California. Time to taste wine #3 www.SIPcertified.org

Eco Certifications Setting the Gold Standard for Sustainability

 Seal on the bottle  Rigorous threshold for eligibility  Third-party inspection  Social responsibility  No high risk pesticides  Transparent  Public comment  No conflict of interest

Sivas-Sonoma OUR HISTORY • My grandfathers were pioneers in Sonoma, paving the way for this area to become known as . Sivas-Sonoma is my way to pay homage to their legacy. By staying close to home, and by working in partnership with Sonoma's most skilled grape growers, Sivas-Sonoma wines embrace Sonoma's historical appellations and winemaking spirit. • SAMUELE SEBASTIANI emigrated from Farnetta, Italy to America. After working in the artichoke fields in California he saved enough money to buy a cart and four horses, finding work hauling stones from Melani and Schocken Hill Quarries in Sonoma, that were used to pave San Francisco's burgeoning streets. • AUGUST SEBASTIANI and his wife, Sylvia, purchased the family's winery from his father's estate. During this time, August expanded the winery and began to sell name-branded wine to the general public, becoming the first vintner to market premium varietal wines in popularly-priced magnums. • DON SEBASTIANI takes over running the 100-year-old family company, moving from lawmaking and politics into the winemaking industry. Don Sebastiani increased the winery's production volume three-fold by focusing on a full range of varietal wines and helping to introduce consumers to individual varietal flavors. • DONNY SEBASTIANI with his father and brother established Don Sebastiani & Sons, as a négociant wine company with a dependable reputation for value, focusing on appellation driven wines. • The Sonoma appellation is more important to us than any other appellation. • Wines from Sonoma tend to be more subtle and nuanced by nature. • Sivas-Sonoma wines are made to be enjoyed with a meal, as has been the tradition in the Sebastiani family for generations. • These wines are a marriage of Sonoma's sub-appellations to truly reflect the character of Sonoma County. • Our winemaking approach is a blend of old world and new world style. • The wines are rich in heritage while embodying Sonoma County's food friendly and relaxed approach to life. Time to taste wine #4

VINTAGE “Despite yet another year of drought conditions, winegrowers and winemakers were excited by the quality of fruit coming off the vine in 2014. From the dry winter, water restrictions, and unexpected rains during budding, the growing season was filled with unease.” CrossBarn , by Paul Hobbs

Meet Paul Hobbs 2.0 By VIRGINIE BOONE FOR THE PRESS DEMOCRAT Published: Wednesday, March 27, 2013 at 4:02 a.m. • A winemaker of uncommon renown, who has made coveted wines from Napa and Sonoma under his own name since 1991, Paul Hobbs isn't the likeliest of producers to have launched a second brand geared to a younger generation of wine drinkers. • A one-time pre-med student at Notre Dame, Hobbs fell in love with wine and in time switched his focus, attending UC Davis and then learning the ropes of winemaking at Robert Mondavi Winery, Opus One and Simi • In 2000, he launched CrossBarn, a separate winery based in a former apple-packing warehouse in Sebastopol, with its own vineyard sources and the intent to make approachably delicious wines at lower prices than the vineyard-designated Paul Hobbs Winery

Time to taste Wine #5

Winemaking 50% Musque clone  Hand-harvested grapes  Pressed whole-cluster 87% stainless, 13% barrel fermented Native and selected yeast strains Cool, prolonged fermentation No malolactic fermentation 4 months sur lie Minimal SO2 addition Bottled February 2016; unfined Cliff Lede

I. Lede Family Wines encompasses three distinct wine brands: Cliff Lede Vineyards and Poetry, located in the Stags Leap District of Napa Valley, and FEL Wines, whose roots are in the Anderson Valley. II. A strategic thinker and visionary, Cliff Lede (pronounced lay-dee) is the driving force of a company that at once holds the values of the great Old World winemaking properties, with the energy, youth, and spark of the New World. III. His wines are intrinsically connected to the land, yet his viewpoint is forward-thinking and entirely fresh. IV. Since founding his namesake winery in 2002, Lede has successfully combined estate vineyards, winemaking, art, architecture and music into one of Napa Valley’s most modern and diversified estates. Block names such as “My Generation” and “Dark Side of the Moon” created what is known today as the Cliff Lede Vineyards’ “Rock Blocks.” Our winemaking team gets creative with this invention, annually crafting a small-lot “mash up” bottling of two or more blocks. Past have included names like “Cinnamon Stardust,” “Lonely Wizard,” and “Landslide Fire.” Rock on. Calistoga Vineyard

• Located at the base of Diamond Mountain in the western portion of the Calistoga appellation, our Calistoga vineyard estate has twenty acres of vineyard planted mostly to Cabernet Sauvignon, with a small block of Sauvignon Blanc.

• The gravelly loam soils are volcanic in origin with alluvial influence made evident by copious amounts of water-rolled gravel and large cobbles.

• While Calistoga can experience quite hot daytime temperatures, our estate is protected from the hot afternoon sun by Diamond Mountain to our west. Cool breezes from the Pacific are drawn in by the narrow gap between Napa and Sonoma Counties further mediating the hot days. Time to taste Wine #6

Analysis Composition: 85% Sauvignon Blanc, 12% Sémillon, 3% Sauvignon Vert Alcohol: 14.7% The juice was fermented in 44% stainless steel tanks, 49% French, mostly neutral, oak barrels, and 7% concrete eggs. Production: 7,100 cases Bottling Date: March 2015 Release Date: May 2015 Cabernet Sauvignon

Cabernet Sauvignon is the most planted wine grape in the world (~720,000 acres)

After the detailed work at University of Adelaide by Kym Anderson and his team in 2013, we now know that Cabernet Sauvignon and Merlot are the two most planted wine varieties in the world. • Cabernet Sauvignon began earning a good reputation for producing strong wines of character in the 18th century. This was due to its success in the region. • Cabernet Sauvignon is a formidable wine: rich in tannin and high in acid, deep in pigment, and endowed with a wide range of phenolic compounds. • Depending on style, it may or may not be fruit forward, but in most cases, it has firm structure and grip. • Old World Cabernet Sauvignon shows both reserve and astringency during its younger years. The best examples need patient bottle aging. • New World Cabernet Sauvignon, especially when grown in a warm climate, is more supple and approachable at an early age. • Cabernet's inimitable flavor is often liked to that of cassis.

Viticulture • While Cabernet Sauvignon does express the nature of local terroir, it is especially good at maintaining its character no matter where it is grown, and it thrives the world over. • Although its is on the low side, it is an un-fussy grape in the vineyard, preferring sand and gravel but adapting to many soil types. • It buds late and ripens late, avoiding spring frost issues but leaving it vulnerable to autumn rains. • Cabernet's thick-skinned fruit renders it a tough opponent for most fungal diseases. • Because Cabernet Sauvignon takes so long to ripen, it does not take well to truly cool climates. In these areas, it may exhibit bell pepper and capsicum notes and be deficient in fruit aromatics. • Canopy management breakthroughs are eliminating some of Cabernet's traditional tea-like and herbaceous aromas. • The bell pepper aroma is due to organic compound group called pyrazines. Pyrazines are higher in unripe Cabernet Sauvignon grapes and are noticeable at just 10-20 parts/trillion Winemaking • Cabernet usually undergoes some pre-fermentation : three weeks or more in Bordeaux, perhaps only a few days in certain New World wineries. • It is fermented at relatively high temperatures (up to 86°F) to bring out color and flavor elements. • It may be fermented in oak and almost always sees contact with oak - sometimes long barrel aging - after fermentation. • The choice of oak type and barrel toast has important ramifications, with wide leeway across the world of Cabernet. • Various fining and filtering agents can affect the taste and structure of the wine, reacting with Cabernet's high levels of tannins and other phenolics. • In addition to oak barrel aging, Cabernets can support years of bottle aging because their tannins protect the aging wine from oxidation. A well-aged Cabernet will exhibit flavors of coffee and toffee, caramel and cigar box (tobacco and cedar), with sweet herbs. Cabernet Sauvignon Profile

■ MAJOR REGIONS: France (~124k acres), Chile (~100k acres), United States (~95k acres), Australia (~65k acres), Italy (unknown), South Africa (~41k acres), Argentina (~16k acres) Over 720,000 acres worldwide Cabernet Sauvignon Characteristics ■ FRUIT: black cherry, black currant and blackberry OTHER: black pepper, tobacco, licorice, vanilla and violet OAK: Yes. Usually 9-18 months French oak. Some American & Hungarian oak TANNIN: Medium (+) ACIDITY: Medium (+) ABV: 13.5-15.5% ■ New World Cabernet Sauvignon

• Cabernet Sauvignon from New World countries are often a touch fruitier than their Old World cousins.

• Expect flavors of Black Cherry, Licorice and Black Pepper all wrapped together with a dash of Vanilla.

• The wines tend to have a little bit less tannin and acidity but also have more alcohol, ranging from 13.5-15.5% ABV Arizona “getting HIGH in Arizona” In 1912, on Valentine’s Day, Arizona became the 48th state. The second HIGHEST Major League Ballpark is Chase Field in Phoenix, AZ. The Canyon Grape is native to Arizona’s HIGH country (Vitis Arizonica). In 1884 Henry Schuerman plants 76 acres of Zinfandel grapes in Oak Creek Canyon Prohibition brings wine production in Arizona to a halt in 1914 ■ 1914 nine states, Arizona included had statewide prohibition ■ National Prohibition "The Noble Experiment". ■ 18th Amendment to the United States Constitution in 1919. ■ 1933, Prohibition was repealed with the passage of the 21st Amendment Typical diurnal temperature shift in Arizona wine regions is 40-50 degrees 1. Southern Arizona Region 2. Southeastern Arizona Region 3 3. Northern Arizona Region

1 2 Arizona vineyards are located between 3,000 feet and 6,800 feet HIGH

Wagon Wheel Winery Highest Elevation Winery in Arizona @ 6,766’ The HIGHEST temperature ever recorded in Phoenix was 122 degrees on June 26,1990 Arizona Wine Regions

1. Southern Arizona Region Sonoita & Elgin 2. Southeastern Arizona Region Willcox, Kansas Settlement 3. Northern Arizona Region Verde Valley, Prescott, Williams, Kingman In 1976 the first post-prohibition plantings of Vitus Vinifera in Arizona was in Sonoita

■ The first post-prohibition commercial plantings of in Arizona were done with the help of a grant sponsored by the Four Corners Commission meant to study the viability of wine grapes as an economic stimulating crop in the Southwest. ■ The grant was written by a University of Arizona soil scientist named Dr. Gordon Dutt in 1976. ■ Gordon looked for a site for this grant funded vineyard with good air drainage, a higher elevation and acidic soils. ■ He chose the Sonoita area 60 miles southeast of Tucson which sits at an elevation of 5,000 feet. ■ The first cultivars were primarily chosen based on what was popular at the time - Cabernet Sauvignon, Chenin Blanc, Sauvignon Blanc. ■ All of Dr. Dutt’s original plantings succumbed to Pierce’s disease in the early 1990s and had to be replaced As of early 2014, Arizona had 83 bonded wineries and 1,000 vineyard acres planted.

Top Red Varietals – Cabernet Sauvignon @ 108 ac Syrah/Shiraz @ 96 ac @ 75 ac Zinfandel @ 69 ac

Top White Varietals – Chardonnay @ 46 ac Sauvignon Blanc @ 28 ac Malvasia Bianca @ 25 ac 67% of Arizona's vineyards are located in Willcox

One of the new currently proposed AVA for Arizona is the Verde Valley

■ The recently proposed AVA for the Verde Valley wont be approved for a minimum of 12-24 months. Look for it to happen in 2018 ■ Willcox recently received the 2nd AVA in Arizona in September 2016

Willcox AVA Tasting – Cabernet Sauvignon from Arizona

■ 2010 Arizona Stronghold Dala, Graham County ■ 2009 Rio Claro Estate, Camp Verde Northern Arizona Region Verde Valley, Yavapai County Southeastern AZ, Willcox, Cochise Count, Graham County  4,100-4,400 ft Dos Cabezas, Chiricahua and Dragoon Mountains  Willcox Playa home to the Sandhill Cranes  Summer temperatures mid 90’s  Soils – sandy and clay loams, cobbles, limestone, caliche and volcanic  Top grape varietals grown- Syrah, Grenache, Mourvedre, Malvasia, Viognier, , Cabernet Sauvignon, Zinfandel, Chardonnay Time to taste Wine #1

TECHNICAL INFORMATION Grapes: 100% Cabernet Sauvignon Vineyards: Arizona Stronghold and Bonita Springs Alcohol: 13.9% Ageing: 20% New-2yr French Oak, 10 months in 80% Neutral Oak Barrels Cases: 1028 Bottled: 8.4.2011 Winemakers: Eric Glomski and Tim White

*2010 Double Gold Medal - San Francisco International Wine Competition 2012 Northern Arizona Wine Regions  3,400 – 5,200 ft Mingus Mountain and the Mogollon Rim surround the Verde Valley  Average rainfall 17 inches  Mid Summer temperatures low 90’s  Soils - sandy, clay-loam, limestone and volcanic. The subsoils here are alkaline (much like the limestone of the Southern Rhône and Burgundy)  Home of Southwest Wine Center  Main Grapes – Rhone Varietals, Cabernet, Sangiovese, Malvasia, Chardonnay, Tempranillo, Merlot and Zinfandel  24 Wineries • Born out of a desire to make wine, Ignacio Mesa, would have a long wait for his dreams to materialize. • He took his first viticulture course in his early twenties but family and career were his immediate focus. • Thirty-seven years later, Ignacio was ready to begin his search for the right mix of terroir, water, and location to plant his vineyard. • Clear Creek Vineyard & Winery located in the fertile Verde Valley is the fulfillment of Ignacio's quest. Time to taste Wine #2 Washington Cabernet Washington State ■ Cabernet back on top as the state’s most produced grape ■ 10,293 acres 4,165 hectares ■ The king of the red grapes grows magnificently in Washington. ■ The heady, fruity character of this complex grape develops slowly. ■ In its youth, the wine appears more subtle and restrained than Washington . ■ Its character can emerge as black currants, cherry, berry, chocolate, leather, mint, herbs, bell pepper or any combination of these. ■ This wine ages beautifully. Frequently, several years of bottle aging are needed for the wine to show at its best. Columbia Valley Super-AVA . Washington’s largest AVA, 11 million acres, a full one-third of the state’s land mass . Riesling, Chardonnay, Merlot, and Cabernet Sauvignon are the leading grape varieties, . Columbia Valley produces 99% of the state’s wine grapes, 45,000 acres of grapes planted. . All of Washington State’s individual AVAs are located within the Columbia Valley Super-AVA with the exception of the Puget Sound AVA Red Mountain Sub-AVA . A sub-AVA of Yakima Valley, this is Washington’s smallest, warmest, and arguably, most prestigious AVA, . arid region situated on a steep slope facing southwest toward the Yakima River. . Red Mountain’s total land mass is just over 4,000 acres with 1,200 under vine. . Red Mountain is home to fifteen wineries and also grows grapes for outside wineries. . It receives a mere 5 inches of annual rainfall. ■ Red Mountain is considered one of the highest quality Washington AVAs, and is particularly noted for its prestigious (and pricy) Cabernet Sauvignon. Tasting – Cabernet Sauvignon from Washington

■ 2012 House of Independent Producers, Columbia Valley ■ 2012 Owen Roe, Yakima Valley Hedges Family Wines

I. Led by a passion for authenticity and a deep connection to the land they call home, the II. Hedges Family epitomizes the modern wine estate. III. A blend of rich cultural upbringings and a shared love for creating beautiful wine converge at the heart of bucolic Red Mountain, fostering a true homegrown approach to farming and viticulture. IV. Hedges Family Estate unites past and present, evolving tradition for generations to come. V. 2008 vineyards converted to Biodynamic Farming VI. 2015 first Demeter Certified Biodynamic Cabernet released in Washington What makes Red Mountain special?

The story of Red Mountain began about eighteen thousand years ago, when severe weather patterns swept the slopes of eastern Washington. The fertile soil deposits left behind by receding glacial floods set the stage for the debut of Red Mountain’s leading characters… small, concentrated grapes with layered, complex personalities. These berries thrive in a contrast of climates, producing scene-stealing wines with an identifiable style of power, length, and structure. Christophe Hedges (good guy!) GENERAL MANAGER • Son to Tom and Anne-Marie Hedges. • Hobbies: Collecting and drinking wine, eating good food, working outside in the vineyard, masonry/sculpting with stone, traveling. • Organizations: The Guardians of Red Mountain, Red Mountain Vintners Association • Dislikes: Houses made of wood, high-scoring wines and the rating system, negative attitudes, wines of high price with no history, image margins • Likes: Strong family ties, The old world way of thinking, wines of geographic representation, authenticity, eating the view, fireplaces at night with traditional music, reading on airplanes Time to taste Wine #3

The House of Independent Producers (HIP) Cabernet Sauvignon reminds the drinker why cabernet sauvignon is a structure varietal. • A lean, angular, racy, penetrating, and crystalline structure is excellent for those drinkers looking for a more conservative fruit approach. • Too many times this grape is abused with oak perfume and picked late, like an old man: wrinkled, soft, and complacent. Take your cabernet sauvignon young, tight, and transparent and leave the jam bombs for your sugar drinking friends. • It's time to taste the varietal, not the brand. HIP is a project directed by Christophe Hedges, bringing to the table some of the more compelling Columbia Valley AVA vineyard sites. Yakima Valley Sub-AVA

. Yakima Valley was Washington’s first federally recognized AVA. . Yakima is the largest sub-AVA of Columbia Valley. . One of the coolest climates for quality grape production . Soils in the Yakima Valley are silt and loam . 60 family-owned wineries . 16,000 vineyard acres represents a third of the state’s wine grape production . Chardonnay is the leading grape, followed Yakima Valley vineyards pioneered the first by Merlot and Cabernet Sauvignon. plantings of several key grape varieties in the . Significant amounts of Riesling are also Pacific Northwest. Take, for example, the produced. regional roots of Cabernet Sauvignon !! . Syrah production in Yakima has recently seen an upsurge. Owen Roe

1. Since our first vintage in 1999, Owen Roe winery has been working to produce exceptional wines from Oregon and Washington. 2. The winery is named after Owen Roe O’Neill, a 17th century Irish Patriot who dedicated his life to upholding the highest principles of political equality and freedom. 3. We share his dedication to principle with our meticulous attention to every aspect of the wine we bottle. 4. In the winery we seek to gently coax t he most authentic expression of each varietal using minimal handling and traditional techniques.

Time to taste Wine #4

VINEYARD NOTES This new Cabernet Sauvignon is a blend of some of our favorite vineyards in the Yakima Valley and the most sought after fruit in Washington state. This small bottling is sourced from 5 unique sites, expressing t he synergy of different soil types, climate and overall terroir. California California Cabernet Sauvignon • Cabernet Sauvignon has been referred to as the king of red wine grapes.

• Cabernet Sauvignons and blends where the variety predominates are some of the most prized wines produced in California.

• DNA genetic fingerprinting research at the University of California at Davis has revealed Cabernet Sauvignon to be a cross between the Cabernet Franc and Sauvignon Blanc grapes.

• The variety is California’s most widely planted red winegrape with 87,972 acres reported in 2014. Napa Valley, Lodi/San Joaquin County, and San Luis Obispo County are the regions with the most plantings. Napa Warm days cool nights Cabernet Sauvignon is king here.

• Napa Valley terroir can be boiled down into a few easy points. • It’s hotter in the north and east, cooler in the south and west. • The temperature drops as elevation increases. • The mountains have thinner, poorer soils than the benches and flatlands. San Luis Obispo and Santa Barbara Counties • The two major counties that comprise the Central Coast Region are San Luis Obispo and Santa Barbara. • Paso Robles is the largest AVA within these two counties and is one of California's oldest production areas, dating to 1797. • Paso Robles covers the inland portion of the northern half of San Luis Obispo County and is cut off from the benefit of ocean breezes by the mountains directly to the west. • Consequently, this is the hottest part of the Central Coast and best known for red varietals like Cabernet Sauvignon, Syrah and Zinfandel. Tasting – Cabernet Sauvignon California

■ 2013 True Myth, Paso Robles ■ 2013 CrossBarn, Napa Valley ■ 1984 Freemark Abbey, Napa Valley True Myth

I. No strangers to Paso Robles, the Niven Family has been a part of San Luis Obispo County’s farming history for more than four decades. II. Along with winemaker Christian Roguenant, they have tapped into their history of multi-generational relationships with current growers in order to source high-quality Cabernet Sauvignon grapes. III. We previously owned and farmed a Cabernet Sauvignon ranch in Paso Robles and have been continual proponents of keeping this expressive fruit local and in bottles bearing the Paso Robles appellation Paso Robles AVA

 CLIMATE Paso Robles is home to the largest swing between high daytime and low nighttime temperatures of any region in California. Coupled with well- drained soils, the region echoes the growing conditions of Bordeaux, making it a natural fit.  LAND A land of diversity and contrasts, it encompasses river bottoms, flat lands, rolling hills, even mountains.  SOIL Soil diversity within vineyard blocks is the norm. Over 45 soil series exist including weathered granite, marine sedimentary rocks and sandstone.  ACCOLADES Named 2014 Wine Region of the Year by Wine Enthusiast magazine, the Paso Robles AVA is home to no less than 26,000 planted acres, and more than 200 wineries. Time to taste Wine #5 • Smashed blueberries, black gravel, caramel and a touch of oak smoke show on the nose of this stylishly labeled, widely available bottling from the Niven family. • Juicy blackberry fruit leads the palate, bolstered by roasted coffee and shaved-chocolate flavors and rounded out by chalky tannins and strong acidic energy. • Suggested Retail $24 Paul Hobbs CrossBarn

I. Where it began The CrossBarn was the central barn and gathering place on the working family farm where Paul was raised in upstate New York. II. Winery CrossBarn is a state- of-the-art winemaking facility in Sebastopol, California. III.Winemaker Greg Urmini Napa Valley

I. Napa Valley Cabernet Sauvignon By far the most famous appellation in California is the Napa Valley. II. Encompassing virtually all of Napa County as well as 14 distinct AVAs (American Viticultural Area), this extensive valley system, is home to the cradle of California’s viticultural history and Cabernet Sauvignon! III. Napa Valley opens to the south where the climate is shaped by the maritime influences of the great San Pablo Bay. This regular influx of cool, damp air creates a meso-climate that is significantly different from that of the Northern reaches of the valley where the day’s heat can remain trapped and accumulates over the course of the summer growing season. IV. The other great influences on the climate of the valley are the mountains that frame its contours. With the Mayacamas Range separating Napa from Sonoma on the west and the Vaca range defining the valley’s eastern boundary there are many varied exposures, elevations, and soils here that have been deemed worthy of special attention.

Time to taste Wine #6

Winemaking • Night-harvested grapes from within Napa Valley, ranging from Coombsville to Calistoga • 86% Cabernet Sauvignon, 7% Merlot, 4% Cabernet Franc, 3% Petit Verdot • Average of 26-days of maceration, including 5 day cold soak • Primary fermentation with native and selected yeasts • Native malolactic fermentation • Aged 20 months in French and American oak barrels, 14% new oak Freemark Abbey

https://www.youtube.com/watch?v=ZybIKbmgy7I Freemark Abbey Vineyards Time to taste Wine #7 •4/30/2016 - COREMILL WROTE:82 Points •Only about 15-20 years past its prime. Fading away.

•11/30/2014 - SIXCHIPS600 LIKES THIS WINE:87 Points •Holding up but just barely. This is a cab drinking well at the end of its life. Nose was heavy mushroomm a high acidity and exotic Reviews on line for fruits, like pomegranate and stewed figs. Palate was less exotic 1984 Freemark Abbey and holding up but fading. Cabernet •5/29/2010 - WCONNOLLY WROTE:90 Points •Deep inky purple color, moderate fruit on the nose, chocolate and dark berries on the pallet. Very nice bottle from Kate's birth year served at Will and Kate's wedding reception. Interesting contrast to the '82 Diamond Creek Gravelly Meadow which demonstrated less fruit but some additional complexity. Enjoyed with Beth, Rick, Linda, Ann, Rusty, Pam and Todd References

■ http://vinepair.com/tag/infographic/ ■ http://winefolly.com/ ■ https://en.wikipedia.org/wiki/Chardonnay ■ http://www.gallouniversity.com/ ■ http://www.wineinstitute.org/resources/winefactsheets ■ https://en.wikipedia.org/wiki/Snake_River_Valley_AVA ■ http://www.idahowines.org/