Niche Wine Blog

19th Annual Wine Festival of Colorado Springs

COLORADO SPRINGS (Feb. 3, 2010) – The Wine Festival of Colorado Springs, the premier wine festival in the Front Range, will feature The Wines of South Africa, March 5-6, with events held at The Broadmoor, Garden of the Gods Club and Paragon Culinary School.

 

All proceeds will benefit the Colorado Springs Fine Arts Center.

 

South Africa’s wine culture goes back some 350 years, and from that long history comes a wine tradition of tastes and styles with its roots in the classic “Old World” of France, German and Italy. But it also has an acute awareness of the contemporary consumer, as has been defined by the winemaking in the “New World” of California and Australia. It has often been said that South African wine is in the unique position of straddling both of these wonderful worlds.

 

The weekend-long Festival kicks off at the Broadmoor Hotel on the evening of Friday, March 5, with the South African Wine Experience Seminar. The perfect preview of this unique weekend, our South African wine ambassadors will offer a journey of the palate and the eyes. Through their wines and photographs, you will experience the 350-year-old winemaking tradition from one of the world’s most diversely beautiful countries. Next up is the Grand Tasting, featuring over 300 varieties of wine, culinary delights from a wide assortment of the region’s finest restaurants and caterers, a silent wine market auction, music and dancing.

 

During the day on Saturday, March 6, you can educate your palate at two seminars. In the South African Wine, But What Cheese? Seminar, our experts carefully choose the cheeses that best accompany the wines. The Classic Food & Wine Pairing Seminar, hosted by Chef Victor Matthews at the Paragon Culinary School, is structured for elegance and food compatibility. South African wines perfectly fit the bill for this delicious, sell-out luncheon seminar. Chef and our guests, using the flavors of South Africa, will shed light on the art of food & wine pairing.

 

The culmination of the Festival is the Gourmet Wine Dinner and Live Auction held at the Garden of the Gods Club on Saturday, March 6. A five-course, world-class gourmet dinner, each course paired with the elegant wines of our distinguished guests, will be followed by an exciting live auction of rare and one-of-a-kind collectible wine and wine-related lifestyle packages.

 

The Festival has benefitted the Fine Arts Center since 2006. In its 19^th year, the Festival has become one of the preeminent arts fundraisers in the Pikes Peak region, raising millions of dollars for art causes and bringing some of wine’s biggest names and wineries to Colorado Springs. The featured guests this year include South African Peter Koff, who has earned two very special distinctions in the wine world: becoming a Cape Wine Master in 1984, one of only five in South Africa at the time; and then qualifying as a Master of Wine in 1993, one of just 12 in the United States at that time.

 

Featured Guests

Jim Clarke                               Wines of South Africa                                        Wines of South Africa

Peter Clinton                           Vinnovative Imports                                          Vinnovative Imports

Alister Glen                             Douglas Green-Bellingham                                DGB

Peter Koff, MW                       Fairest Cape Beverage Company                        Fairest Cape

Scott High                               Southern Starz/Classic Wines                            Southern Starz Wines

Berenice Wallace                   Savanha Wines                                                 Spier Wines

 

TICKET INFORMATION                                                                                                                             

 

All events are open to the public with FAC Members receiving discounted rates.  Reservations are required for all events, except for the Grand Tasting, where walk-ins are accepted.

 

Call the FAC Box Office at 719.634.5583 to reserve your spot or visit the FAC’s special Wine Festival website at csfineartscenter.org. Tickets can be purchased by event or via the Gala Festival Package, which includes admission to all events.

 

Gala Festival Packages

$300 per FAC member | $340 per non-member ($160 tax deductible)
Includes all events. No substitutions, exchanges or refunds.

 

LODGING                                                                                                                                                    

 

The Broadmoor Hotel and the Garden of the Gods Club are offering special room rates.
Available on a space available basis; mention “Wine Festival” to make reservations

 

·          $130 at the Garden of the Gods | Call 719.632.5541

·          $130 at the Broadmoor Hotel | Call 800.634.7711

Grey Stack Winery Garners Acclaim

BENNETT VALLEY, California (January 21, 2010)—The wine business is always onto the next new thing, and for 2010 the buzz is all about cool climate vineyard sites. Peter and Marie Young, owners of Grey Stack Cellars have been producing a steady stream of acclaimed wines from their Bennett Valley vineyard, and the Bennett Valley is one of the coolest growing regions in Northern California.

 

            One of the newest and smallest American Viticultural Areas (AVA) in California, Bennett Valley lies just southeast of Santa Rosa. It is defined by Sonoma Mountain, Bennett Mountain and Mount Taylor. The cool marine air flowing through Crane Canyon Gap into Bennett Valley makes it one of the coolest growing regions in California.  Depending on elevation and microclimate the combination of cool weather and volcanic soils creates pockets of land that are perfect for grape production. The Youngs have found one in Dry Stack Vineyard.

 

            The Youngs are dedicated to “sustainable farming,” a regimen that allows the land to continue and thrive for future generations while causing no harm to the land, workers, neighbors, wildlife or water supply. “While we appreciate the intent of organics,” said Peter Young, “we don’t want to be locked into one restrictive practice that limits our choices. Our method is to look at all the cultural practices as a system that has to function together. We don’t view practices or materials in isolation, and we insist on making decisions that we feel are best for the land, our vineyard and our community.”

 

            With their vines just now coming into peak production, the small lot wines they are producing are consistently wowing critics and new releases from Grey Stack Cellars are eagerly awaited by aficionados. The Young’s happily announce the release of four new wines:

·       2009 Rosemary’s Block Sauvignon Blanc ($28) looks to have the typical pineapple, passion fruit, guava character of previous vintages along with rich viscosity and a great finish.

·       2007 Marie’s Block Syrah ($38) is refined and elegant with intense the extracted fruit and hints of white pepper that comes from cool site Syrah. Aged in bottle for over a year, this wine shows length and breadth on both the palate and the finish.

·       2009 Rosé of Syrah and Grenache ($18) After skipping a vintage in 2008, the Rosé of Syrah is back. Made from a saignée of Syrah and blended with 45% Grenache and 10% Viognier this dry rosé is crisp and fruity with a surprising complexity.

·       2008 The Fisherman Pinot Noir ($35) is another great wine from the Connell vineyard. Full of cool climate spice and body this is a rich powerhouse Pinot Noir that should age well for many years to come. Sadly, there are only 64 cases of this wine.

 

It’s taken a lot of dedication and hard work to make Grey Stack Cellars a reality. “The conditions in the Bennett Valley are difficult,” he explains, “but this could be one of the best places in California to make wine. The cool weather allows our fruit to hang for a very long time, which develops complexity and flavor that you just don’t get from warmer climate zones while maintaining good acidity and low pH.”

 

The Youngs have a plan and a vision and they are patiently implementing it. Starting out with their well known Sauvignon Blanc and Syrah, the Youngs have slowly added Pinot Noir, Grenache and Chardonnay to their lineup as they find sources in the Bennett Valley that meet their strict requirements. Their plan for Grey Stack Cellars calls for 2,000 cases this year with slow, steady growth to 5,000 cases over the next five years. Grey Stack Cellars wines are available in California, New York, New Jersey, Connecticut and North Carolina.

 

For more information or to order Grey Stack Cellars wine, please visit the website

www.greystackcellars.com

 

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Sandeman 10 Yr Old Tawny Porto

 
WINEMAKING

Unlike other still wines, Port wine’s fermentation is stopped early with the addition of a neutral wine alcohol at a ratio of 1-to-5. When Port has fermented to the optimal time, the must is taken into a storage vat and the neutral wine, called brandy, is added. Winemakers add chilled brandy to ensure optimal fruit and color, and to give the fortified wine its naturally sweet flavor. Specially selected Ports are chosen for aging in wooden casks. Gradual exposure to air concentrates the flavors and matures the ruby colors to red amber, creating the delicious and vibrant Sandeman 10 Years-Old Tawny. Over a period of 10 years the aged Tawny Ports are racked from the lees, creating a powerful, elegant wine.

WINE ANALYSIS

Alcohol: 20%
Ph Level: 3.22
Residual Sugar: 101 g/L
Shelf Life Un-opened: 1-2 years
Shelf Life Opened: 4-8 weeks

TASTING NOTES

The rich yet elegantly flavored, Sandeman 10 Years-Old Tawny Porto has a complex bouquet of ripe fruit, jam and nuts with hints of vanilla and raisins.

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My personal tasting review:

I think this port is very nice. It's nutty - I'm getting hazelnut and maybe a little almond. There is some fig and dried apricot coming through and a slight hint of black cherry. There is some raisin in there and some vanilla - I would combine the two and say medjool date. I definitely get the oak, but it incorporates nicely and isn't too overpowering. This port is a fine effort.

Video: California's New Generation Vintners & Growers

Link to Website

California's New Generation Wine Trends

NEW GENERATION VINTNERS AND GROWERS

EXCHANGE DIALOGUE ON CALIFORNIA WINE TRENDS

 

SAN FRANCISCO—Twenty “new generation” vintners and growers from throughout California convened at Cavallo Point Lodge in Sausalito, November 17, to share their perspectives on California wine trends at a media and trade event sponsored by Wine Institute and the California Association of Winegrape Growers.  The group engaged in lively dialogues on four topics that reflect the younger generation’s impact on the state’s wine industry: evolving California wine styles; passing the torch at family wineries; eco-friendly growing and winemaking; and innovative marketing.  To view vintner/grower video interviews from this event, go to www.wineinstitute.org/resources/pressroom/12012009.  

            “There are 3,000 wineries and 4,600 winegrowers in California, and most are family businesses making significant economic and cultural contributions to our state,” said Robert P. (Bobby) Koch, Wine Institute president and CEO.  “Our event showcases some of California’s new generation in wine and how their creative energy, passion and innovation are helping to guide our industry and take it in new directions.”

            “The next generation of the California wine community is building on our great growing and winemaking traditions, combining it with their own fresh perspective and talents, said Karen Ross, former president of the California Association of Winegrape Growers.  “It is fun and exciting to see so many dynamic younger people taking the reins.  With their enthusiasm and new ideas, California growers and vintners will continue to set trends and be a global influence for generations to come.”

            Vintners and growers participating in the event included: (Pictured front row l-r) Andrew Murray, Andrew Murray Vineyards; Mike Heringer, Heringer Estates; Cheryl Murphy Durzy, Clos LaChance Wines; Warren Bogle, Bogle Vineyards; Karl Wente, Wente Family Estates; Chris Pisani, ZD Wines; Judd Finkelstein, Judd’s Hill; Josh Baker, Edna Valley Vineyards; Nick de Luca, Star Lane and Dierberg Estate; (Back row l-r) Paul Clifton, Hahn Estates Winery; Jason Smith, Paraiso Vineyards; Nicholas Miller, Bien Nacido/Solomon Hills/ French Camp Vineyards; Alan Viader, Viader; Aaron Lange, LangeTwins Winery & Vineyards; Sarah Cahn- Bennett, Navarro Vineyards & Winery; Kathy Benziger, Benziger Family Winery; Clay Mauritson, Mauritson Family Winery; Kim Ledbetter Bronson, Vino Farms; Chris Leamy, Terre d’Oro/Montevina Winery; Cane Vanderhoof, Miramonte Winery/Celebration Cellars.

Next Generation: Passing the Torch

            The first breakout session at the event, “Next Generation: Passing the Torch,” moderated by Laurel Shaffer, sommelier at Cavallo Point, focused on the family nature of the California wine industry, as a majority of the state’s wineries are family-owned with about half being small in size making 5,000 cases or less.  All the speakers were from multigenerational wineries, such as fifth-generation winemaker Karl Wente and sixth-generation winemaker Mike Heringer.  Speakers described growing up in a family business and learning about winegrowing and winemaking at a young age from parents and grandparents, as well as mentoring the next generation.

Karl Wente, Wente Family Estates, Livermore, San Francisco Bay

As a fifth generation winemaker, I’ve been fortunate to inherit a family legacy that embraces the fusion of tradition and innovation.  Each generation has contributed major advancements to our operations while recognizing that part of our continued success is letting the next generation step up and use shared experience as a guide forward.

 

Mike Heringer, Heringer Estates Vineyards & Winery, Clarksburg

Being the sixth generation Heringer to farm in Clarksburg, growing up and working on our family farm since I was 10 years old, I have come to appreciate what the generations before me have had to endure over the years to keep our small family farm viable in the constantly changing California agricultural climate.  I am proud and honored that through premium grape growing and winemaking I have been able to evolve our operation into something that has the potential to sustain this farm for the next generation if they choose.

 

Kathy Benziger, Benziger Family Winery, Glen Ellen, Sonoma Valley

There are so many things to love about working at our family’s winery, but one of the things that excites me most about my current role is mentoring the next generation (the third generation) and cultivating the enthusiasm and passion about winegrowing that has been here at Benziger from the beginning.

 

Warren Bogle, Bogle Vineyards, Clarksburg

Growing up in a family business I feel it is our responsibility to build upon the contributions of our grandparents and parents.  You don’t have to have motivation for something you love to do, want to do and were raised to do.  I truly believe it’s in your blood.  Bogle is a brand to most people but to us it is our name. 

Jason Smith, Paraiso Vineyards, Santa Lucia Highlands, Monterey County
The beauty of the second generation coming to work at Paraiso Vineyards was that it was never expected.  My parents sent us away to college to explore and decide whatever path that we wanted to choose…in the end it was my own decision to come and work in the family business, making it my own passion and not just that of my parents.

 

Evolving California Wine Styles

            The winemakers discussing “Evolving California Wine Styles,” moderated by sommelier/journalist Chris Sawyer, compared the growing of popular varieties in different wine regions.  Winemakers Josh Baker from Edna Valley and Sarah Cahn-Bennett looked at growing cool climate varieties such as Riesling and Chardonnay in San Luis Obispo and Mendocino counties.  Winemakers Andrew Murray and Clay Mauritson discussed achieving balance and sense of place with Syrah and other Rhone varieties in Santa Barbara County and Dry Creek Valley Rockpile vineyards.  And winemakers Nick de Luca and Alan Viader talked about working with Bordeaux varieties in Santa Ynez and Napa Valley.

 

Alan Viader, Viader, Napa Valley

I grew up on the Viader property and have been exposed to this rare terroir my entire life. Every time I’m tasting the wines or creating blends it's very important to me that it gives me a sense of place.  I think a wine needs to be balanced, but that could mean balanced for aging or balance for drinking now.  It all depends on what you want people to experience when they drink your wine.  I tend to pick sooner and at lower brix, leading to lower alcohols. I want my wines to age a few years.  I would love to have my grandkids open up one of my wines in 50 years and have it still be drinkable. 

 

Clay Mauritson, Mauritson Family Winery, Dry Creek Valley, Sonoma County

My family has owned and farmed our Rockpile property for six generations.  The unique qualities that define the American Viticultural Area, along with the diversity of the soils and exposures, allow us to produces wines of incredible character.

 

Josh Baker, Edna Valley Vineyards, San Luis Obispo County

Making balanced wines is key to showcasing the idea of "terroir" to wine lovers.  Our Estate Chardonnay is a perfect example.  My aim in creating this wine was to harness the minerality of the site and the concentration of the 35-year-old vines.  There isn't a better expression of true Edna Valley fruit on the market.

 

Sarah Cahn-Bennett, Navarro Vineyards, Mendocino County

Navarro has historically specialized in Alsatian varietals and Pinot Noir.  I try to concentrate on what the season and grapes offer each unique year, and also where I think I can really change the quality of the wine; in the vineyard.  As well as managing Navarro’s vineyards, I am managing a new planting down the road from Navarro in Boonville.  The vineyard was designed to integrate Babydoll sheep for as many as 10 months of the year.  As well as growing Pinot Noir, Pennyroyal Farms will be growing Sauvignon Blanc because it does well in the warmer end of the Anderson Valley.  My plans are to make a savvy New Zealand wine with an Alsatian twist.     

 

Nick de Luca, Dierberg & Star Lane Vineyard, Santa Ynez, Santa Barbara County

Honest winemaking is nothing more than servitude to the vineyard.  Thus, as my vineyard evolves, so does my winemaking.  The process has been an exercise in negative space, learning to discard unnecessary techniques and to eschew new technology.

 

Andrew Murray, Andrew Murray Vineyards, Santa Barbara County
Our company motto is “Handcrafted wines from steep hillside vineyards, planted exclusively to Rhône Varieties.”

 

Eco-friendly Growing and Winemaking

            The “Eco-friendly Growing and Winemaking” breakout highlighted the continuous efforts of wineries to “go green.”  Winemakers emphasized the constant search for new ways to improve wine quality through sustainable practices and how every aspect of the business is constantly evaluated for sustainability.  Moderator Allison Jordan of the California Sustainable Winegrowing Alliance (CSWA) shared how more than 60 percent of the state’s production and vineyard acreage is using green practices and said CSWA plans to introduce its certification program for sustainable winegrowing in January 2010.

Chris Pisani, ZD Wines, Napa Valley
ZD Wines’ focus and commitment to organic farming and sustainable business practices have been an ongoing effort for more than 25 years.  Understanding and respecting our critical relationship with Mother Nature is a “no-brainer” for us, and we are constantly looking for new ways to improve our approach to making exceptional wines while at the same time remaining responsible stewards of the land.

Kim Ledbetter Bronson, Vino Farms, Lodi, Sonoma, Napa counties

Being a fourth-generation farmer in California, sustainable farming has become a way of life.  The eco-friendly decisions we make everyday are based on what is best for many future generations to come.

Paul Clifton, Hahn Estates Winery, Santa Lucia Highlands, Monterey County

Hahn Winery is the first winery in the Monterey, Santa Cruz and San Benito tri-county region to be certified green by the Monterey Bay Area Green Business Program.  With a longstanding commitment to preservation of the environment, the certification is the latest step in the winery’s ongoing efforts to promote the three “E”s of sustainability: Environmental Health, Economic Viability and Social Equity.

 

Chris Leamy, Terra d’Oro/Montevina Winery, Amador County

Sustainability is a constant process.  Every aspect of the business needs to be constantly evaluated.  Nothing is untouchable.  It’s a quixotic quest to create without consuming.

 

Aaron Lange, LangeTwins Winery & Vineyards, Lodi

As a fifth generation farmer in Lodi, I recognize that sustainable winegrape growing and ethical land stewardship must be the rule, and not the exception, to ensure that our community, ecosystem, and family business will thrive for future generations to come.

 

INNOVATIVE MARKETING

            The digitally connected new generation consumer was the focal point of the marketing session where moderator/blogger Courtney Cochran talked about how winery marketing showcases the exciting food, music and video happening in California.  Cane Vanderhoof uses a combination social media and traditional marketing tools to build the fan base attending his winery’s live music events.  Judd Finkelstein uses their web site to share his popular comic videos and ukulele concerts.  A content-rich web site, promoted with emails, social media and blogs, publicizes Cheryl Murphy Durzy’s destination winery.  Nicholas Miller makes extra effort to promote client wines with wine critic scores and news on his web site and through emails.

Cane Vanderhoof, Miramonte Winery/Celebration Cellars, Temecula Valley

Feels like a time of sea change – not common in the wine business!  Old forms are being questioned, new forms are being presented.  Fueled by an increasingly younger, hyper-connected and communicative society, small wineries have amazing opportunities to conceive, craft, package and market their brands in completely innovative ways.

 

Cheryl Murphy Durzy, Clos LaChance Winery, San Martin, Santa Cruz Mountains

Brand loyalty is very difficult in this market—and we believe that the customer wants to feel like they are a part of our family—with a connection to our winery, the people and the products we produce here.  Our tactics for getting people to engage with our brand include electronic media and public relations.  Instead of expensive advertising, we have invested heavily in a comprehensive, content rich web site.  We drive traffic via regular emails, social media and the popular “blogosphere.”  Once the customer is “engaged,” we work very hard to provide a high quality experience with our wines and at the winery to create that loyalty.

 

Judd Finkelstein, Judd’s Hill, Napa Valley

Social media affords opportunities for creative individuals without huge budgets to make a big impact with their audiences.  A single person can now conceivably hold the power that traditionally came with hiring a PR and/or advertising firm.

 

Nicholas Miller, Bien Nacido/Solomon Hills/French Camp Vineyards

It does seem to me like every symposium/conference I attend now having to do with the wine industry is focused on “millennials.”  It seems like they are becoming the great hope for the wine industry’s continued prosperity.  The good news is that they seem to be the easiest generation to access.  With most members carrying PDAs or iPhones, they are just a Facebook/Twitter/blog away from being reachable almost anywhere they are.

 

About Wine Institute

Established in 1934 and celebrating its 75^th anniversary in 2009, the Wine Institute is the premier voice effectively representing wine worldwide. With membership of more than 1,000 California wineries and affiliated businesses, the organization initiates and advocates public policy that enhances the ability to responsibly produce, promote and enjoy wine.  Wine Institute works to enhance the economic and environmental health of its communities and the state through sustainable winegrowing and winemaking practices and a partnership with California Travel and Tourism to showcase California’s wine and food offerings.  The membership represents 85 percent of U.S. wine production and 90 percent of U.S. wine exports.  Visit: www.wineinstitute.org.

 

About The California Association of Winegrape Growers

Established in 1974, the California Association of Winegrape Growers represents the growers of more than 50 percent of the gross grape tonnage crushed for wine and concentrate in California.  The statewide association is an advocate for farmers, providing leadership on public policies, research and education programs, sustainable farming practices and trade policy to enhance the California winegrape growing business and communities.  Visit www.cawg.org.