Winderlea - A Winery Not to be Missed



Winderlea Vineyard and Winery



     In the summer of 2012, Lisa and I were lucky enough to visit beautiful Willamette Valley in Oregon with our husbands. We all enjoy Pinot Noir so what better place to visit. We enjoyed some wonderful wines and encountered some truly friendly people along the way, but if I had to choose, I would pick Winderlea Vineyard and Winery as one of my favorite stops..

Doors open to let oudoors in

     Winderlea is located in the Dundee Hills AVA. Fred and Marie Gunton of A Nose for Wine (www.anoseforwine.com) introduced us to the winery while on a tour with them. The tasting room is a beautiful new building with modern clean lines and the views are breathtaking. Large, windowed garage style doors open onto the large deck. The doors can be opened in nice weather for a wonderful inside-outside space. Beyond the beauty of the space, is the way the owners and Reid, in charge of hospitality and sales, make you feel welcome the moment you arrive. And then of course there is the wine! The wine was fantastic –elegant and refined with layers of fruit and a wonderful finish. We thoroughly enjoyed our tasting and made sure to have some shipped home to enjoy later. I also joined their wine club which ensures a nice discount on purchases. How much fun it was to receive my first club shipment this past fall! The Winos also recently took advantage of a special shipping promotion and look forward to more wine arriving soon.

     Winderlea is owned by Bill Sweet and Donna Morris. The wine business is a second career for both of them; previously being in the financial services industry in Boston. Their love of Pinot Noir, especially those from Oregon, led to their new home in the Dundee Hills AVA of Willamette Valley where they make wonderful Pinot Noirs and Chardonnay. Their winery focuses on small lot wine production with minimal intervention and modest use of French oak barrels.

     Winderlea’s winemaker, Robert Brittan, is well known in the wine industry. He has a degree in enology from UC-Davis and made wines in Napa for Far Niente, St. Andrews Vineyard, and Stags’ Leap Winery. While working in California he also collaborated with Dr. Carol Meredith from UC-Davis on DNA profiling. He is recognized as an expert in using varietal selection to create site-specific wines. His love of cool climate Pinot and Syrah brought him to Oregon where he owns 128 acre hillside just outside of McMinnville where he produces Pinot Noir, and also has 1.5 acres dedicated to Syrah.

Celie

     I of course would be remiss if I didn’t mention the other component of Winderlea that stole my heart. They have two beautiful wine dogs. Monty is an Australian Labradoodle. His job description involves keeping deer away from the vines, chasing gophers and entertaining. It sounds like he has the entertaining down, but need some work on his other “duties”. His big sister is Celie, also an Australian Labradoodle. She is a bit older than Monty and is a perfect hostess.

Monty

     If you have a chance to travel the Oregon wine country, make sure you put Winderlea on your agenda. And if you are looking for a wonderful tour guide, be sure to contact Fred at A Nose for Wine. If a trip isn’t in your plans, you can take a virtual tour on their wonderful website www.winderlea.com.

Cheers,
Beth

Wine Word of the Week

 

Phenolics:  Chemical compounds derived especially but not only from the skins, stems, and seeds of grapes that affect the color and flavor of wine.  Tannin is one example.

Happy (Belated) Valentine's Day!

So it's a few days past Valentine's Day but we hope you had a wonderful day and maybe enjoyed a nice bottle of wine for the special occasion!

Since Valentine's Day was during the week, I personally kept it simple.  However, Saturday night was when we truly celebrated the day.  We three Stay At Home Winos, along with our husbands, were invited to a Valentine's dinner and dancing in the Tuscany Grand Ballroom of The Regency Conference Center in O'Fallon, Illinois. The conference center adjoins the Hilton Garden Inn and is located only 15 minutes east of St. Louis, MO.  Serving a five course dinner by award winning Chef Brian Taborski, who could turn down the invitation?  This event was a first for them, however it was similar to a Mother's Day event previously held at the Regency.  We found out about it through an email to our blogsite but some attendees were guests of the hotel, while others learned of the event through advertising, local Chamber of Commerce and word of mouth.

The evening started out with Hors D'Oeuvres served in the Venetian Lobby.  Paired with Champagne was Duck Rillette in Gougeres, Sun-dried Tomato & Goat Cheese Tartlets and Grapes Rolled in Blue Cheese. I think my favorite was the Tartlets--who can go wrong with goat cheese?

As we enjoyed cocktails and wine in the lobby, we also took advantage of the photographer Brad Benton from Alliance Hospitality. Taking pictures of guests on the curved staircase featuring wrought-iron spindles, created a picturesque setting.  We were able to take our photo memories with us at the end of the night.

After cocktails, we were escorted into the Tuscany Grand Ballroom, where we were seated at beautifully decorated tables by Angela Morgan, Banquet Manager.  Now most tables were set romantically for two, however we enjoy each others company so much, we requested to be seated together. At our tables, menus were placed with each couples' names printed on the front for that special touch.

Once we were seated the soup course was served. It was a delicious Roasted Chicken Consomme with Wild Mushroom Ravioli. The soup was paired with Cambria Katherine Vineyard Chardonnay.  Once you bit into the mushroom ravioli the wine just exploded with flavor.  Beth mentioned she would love to try this wine with crabcakes (her favorite Lenten meal). We also thought the mushroom ravioli would be complemented with a Pinot Noir, as well.

The entree of the evening was a Duo of Braised Short Ribs & Braised Pork served with White Bean Puree, Grilled Leeks, Green Beans with Hazelnut Butter and Orange Brown Sugar Baby Carrots.  Scrumptious!!  And the presentation was beautiful!  This course was paired nicely with Seven Deadly Zins Zinfandel.  The spiciness of the wine complemented the food perfectly.  Since I have had this wine before, I knew it would be a winner.

Topping off the evening was the delicious dessert prepared by Pastry Chef John Pierce. The beautifully presented Chocolate Cherry Torte was perfectly paired with Silver Palm Cabernet Sauvignon.  I might add I've had this Cabernet before and it also pairs well with a fillet.

I do need to mention that throughout the evening we enjoyed listening to the Yard Dawgs Jazz Band and danced the night away.  All in all, the evening was a night of pure enjoyment--good food, good wine and good friends!!

We want to thank all the hard working individuals who made the evening a success!
        Mary Alexander, Sales Coordinator (thanks for the invite!)
        Caron Dean, Sr. Sales Manager
        John Busch, Sales Manager
        Regan O'Rourke and Brad Benton, Alliance Hospitality
           and especially the staff who individually made the evening thoroughly enjoyable!!


Happy Valentine's Day!

And Cheers!

Lisa

Wine Word of the Week

Cold Fermentation:  A type of fermentation that takes place in a vessel that can be cooled, usually a stainless steel tank.  Because cool fermentations are slower and more gentle that those that occur at warm temperatures, they help preserve the wine's fresh fruit aromas and flavors.  Many light and medium-bodied white wines are cold fermented.  (The Wine Bible, Karen MacNeil)

Cork or Screw Top?

What is cork?  Why did it become synonymous with wine and why, after all these years, are screw tops (sometimes referred to as Stelvin closure) threatening to steal the cork's thunder?

According to Wikipedia, cork is an "impermeable, buoyant material, a prime subset of bark tissue that is harvested for commercial use primarily from the Cork Oak, which is endemic to Southwest Europe and Northwest Africa."  Portugal is the highest producer, with 61.3% of annual production and 32.4% of total cork forests.

Because of the near impermeability of cork, it has made a name for itself as the perfect bottle stopper (until recently?)  Natural cork closures are used for about 80% of the 20 billion bottles of wine produced each year - much more palatable than the oil-soaked rags stuffed in the ends of wine bottles that French Vintners used in the 17th century!

(http://wineandfoodmusings.wordpress.com/category/australia/)

When the tree reaches 25 to 30 years and 24 inches in circumference, the cork can be removed for the first time.  Cork is extracted only from early May to late August, when the cork can be separated from the tree without causing permanent damage.  However, the first harvest almost always produces poor quality or "male" cork.  Cork can be extracted at intervals of 9 years, subsequent to that first time, though it can take up to 13 years for the cork to reach an acceptable size. If the resulting cork is of high quality, it is known as "gentle" cork, and, ideally, is used to make stoppers for wine and champagne bottles.

(http://www.naturalhomeproducts.com/cork_flooring.html)

How long has cork been used as a wine stopper?  According to one web site, an amphora from the 1st century B.C. was found to not only have a cork closure, but contained wine!  It seems that cork has been a well-liked and extremely effective for a long time!  Not to mention ALL the great crafts and home decor that has resulted from corks that have been removed!  So HOW is it possible that, after all this time, cork could end up being replaced by the screw top?

(http://sutterhome.com/blog/2011/03/who-do-you-love-cork-or-screwcap/)

The "screw top" wine closure is becoming increasingly common among wine producers.  It is a metal cap that screws into the threads on the neck of the bottle, usually with a metal skirt down the neck to resemble the traditional wine capsule.  A layer of plastic, often PVDC, cork, rubber or other soft material is used as a wad to make a seal with the mouth of the bottle.

The Stelvin Closure, is the brand name of the most well know brand of wine screw top.  This brand was developed by Rio Tinto Alcan in the late 1960's or early 1970's.  It is such a common brand that it has been genericized in common use.  The use of screw tops is on the rise in New Zealand and Australia.  In New Zealand alone, use of screw tops went from 1% in 2001 to 70% in 2004.

In comparison to cork closure, screw tops prevent the wine faults of oxidation and of cork taint, and are easier to open, although there are questions about long term aging.  However, cork closures are viewed as higher end and has a well known characteristics that have been established through years of experience.

http://blog.friendseat.com/screw-cap-stelvin-vs-cork/

For me, while the convenience of a screw top is evident, I still love collecting corks and, when applicable, writing the special occasion on the side of the cork.  One cannot argue, however, with the ultimate goal of protecting the wine with the most effective method possible.

Interestingly, other that for wine, cork is also used as the core for baseballs, in the friction lining material of clutches, and are hung from hats to keep insects away.

I am not sure corks will ever be phased out completely, but it is evident that screw tops can no longer be associated only with less expensive wines and, I suspect, this trend will continue to grow.

Cheers!
Mary Jo

Wine Word of the Week

malolactic fermentation - a chemical conversion of acid by beneficial bacteria. During the process the sharp, malic acid is converted to a softer lactic acid. It can add to the "buttery" character of wine as well as add complexity. All red wines go through malolactic fermentaion, but with white wines it depends on the winemaker. The winemaker may induce this process to develop a softer mouth feel in the white wine. If the winemaker wants to maintain a bright acidity, the process would not be induced.

Wine School, White Burgundies and Chardonnay, January 30, 2012

Wines

Perraud Macon-Villages White  2011

Color:  Pale, straw yellow

Nose:  Hints of lemon, lime zest, herbs, and wet stones.

Mouth:  Very crisp, light wine with nice minerality on a lingering finish with a hint of salt.
Price: $16.99

Conclusion: Enjoyed by all. Light, refreshing, would love to enjoy with a light meal sitting outside. 

Pairings

Cheese

• Havarti Cheese with Dill-went well with the herbs of the wine.
• Barber's 1833English Vintage Cheddar-not a match.
• Gruyere Cheese Roth Grand Cru-really enhanced the finish, made the cheese more vibrant.

Popcorn-just ok-now wow factor.
Crab Cakes-very good.
Smoked Salmon-just ok.
California Pizza Kitchen White Pizza-nice match.
Ghirardelli Gourmet Milk Sea Salt Escape-wonderful, definitely recommend.

Domaine J.M. Boillot Bourgogne 2011

 

Color:  Straw yellow                                                                                                                                   

Nose:  Creamy oak with a bit of nuttiness and a hint of citrus.

Mouth:  Wonderfully balanced wine, refreshing with a bit of creaminess and nice mineral finish.

Price: $22.99

Conclusion:  Overall this was another hit with the winos, a bit more full bodied than the first wine. It paired wonderfully with the crab cakes, Havarti Dill Cheese, and the White Pizza.

Pairings

Cheese

• Havarti Cheese with Dill-wonderful!
• Barber's 1833English Vintage Cheddar-brought out the oakiness of the wine in a nice way.
• Gruyere Cheese Roth Grand Cru-it enhanced the fruit of the wine, but didn't work with the finish.

Popcorn-Fantastic
Crab Cakes-very good!
Smoked Salmon-better than first wine, but nothing special.
California Pizza Kitchen White Pizza-very nice pairing.
Ghirardelli Gourmet Milk Sea Salt Escape-didn't work.

Gundlach-Bundschu Chardonnay 2010
 

Color: Straw yellow

Nose:  Very earthy in an unappealing manner, very musty.

Mouth:  The musty earthiness was present on the mouth too. It overpowered the fruit.

Price:  $20.99

Conclusion:  We feel that this wine was compromised in some way. It definitely had an old, mustiness on both the nose and mouth. It is our opinion that the wine was "corked". A wine is corked when a faulty cork, tainted with chemicals, leech into the wine. These trace chemicals aren't dangerous, but cause the odor that overwhelms the fruit of the wine. A disappointment, but it is estimated that 3-5% of all wines are "corked".

Final Thoughts:

Beth -  I was excited to compare the two French Burgundies to a U.S. Chardonnay, so I was disappointed when the U.S. wine was corked, but I think we still were able to get a sense of how the style of the French wines differ from U.S. Chardonnay. I enjoyed both of the French wines, and find it hard to pick a favorite. I loved the Perraud with the Ghiradelli Gourmet Milk Sea Salt Escape, but I found the Domaine Boillot best overall with our food pairings.

Lisa - This class was a great way to compare Chardonnays from very different soils-France and America.  I was looking forward to tasting the differences, however, agreed that the American was not up to par.  I'm sure we'll give it a try another time!  I think I had to favor the Domaine J.M. Bouillot over the other French wine (althought they were both delicious).  I preferred the cheeses with this one but who can resist the white pizza!

Mary Jo-This class was very interesting and I felt like I came away with so much new information!  As we know, the Winos like their reds, but the two French Burgundies were really wonderful!  Unfortunately, as Beth indicated, the U.S. Chardonnay we planned to compare the Burgundies to was corked.  However, it did provide us with a good lesson on what corked wine smells and tastes like!  I felt the Gruyere enhanced the finish of the Perraud and the Havarti with dill great with both the Perraud and the Domaine Boillot.  The English cheddar brought out the oakiness and creaminess of the Domaine Boillot.  As far as the chocolate, it was great with the Perraud.

A New California AVA-Fort Ross-Seaview

 

  

     After more than ten years of hard work, a new AVA (American Viticultural Area) became official on January 13, 2012. The Fort Ross-Seaview AVA received approval from the Tobacco, Tax, and Trade Bureau (TTB) in December of 2011. This new AVA overlooks the Pacific Ocean and is located entirely within the current Sonoma Coast AVA. 
 

     What makes this AVA special? Like most AVA’s, it is the geographical and climate conditions specific to the area. The western edge of this new AVA runs parallel to the Pacific Ocean, but lies just a bit inland, 0.5 to 2.5 miles. The rest of borders tend to run along ridge lines. It is 27,500 acres, but roughly only 500 of those acres are actually planted with vines. The majority of the vineyards are found at elevations of 920-1,800 feet above sea level. Why plant the vineyards at some of the highest elevations in the state? Planting this high allows the grapes to grow above the fog line. This allows the vineyards to receive longer periods of sunlight and warmer, more moderate temperatures than land at the lower elevations allowing the grapes to reach proper maturity. The growers believe this unique growing region with a cool, maritime climate, and rugged topography produce a distinctive wine.

     This new AVA is home to just 18 wineries. As you can imagine with such rugged conditions, yields are naturally low. The majority of grapes grown are Pinot Noir and Chardonnay, but you can also find Pinotage, Zinfandel, Petit Sirah, Syrah, and small amounts of Viognier, Marsanne, and Roussanne. Some wonderful, award winning wines can be found in this region. If you plan to visit, just remember, getting around can be a bit more difficult because of the terrain and some of the wineries require appointments for a visit. Here are just a few of the wineries.



 

Flowers Vineyard sitting above the fog.

Flowers Vineyard and Winery

Flowers sits on top of a coastal ridge that borders the Pacific Ocean. Their two vineyards that produce Chardonnay and Pinot Noir, sit at 1,150-1,875 feet above sea level on the “extreme” Sonoma Coast. Owners, Walt and Joan Flowers ran a successful nursery in Pennsylvania before coming to California and opening their winery. I was able to try their Sonoma Coast 2009 Pinot Noir recently at Lucas Park Grille, in St. Louis, and enjoyed it very much. They have a great video on their website www.flowerswinery.com  that gives a great idea just how “extreme” this AVA is!



Fort Ross Winery

Fort Ross Vineyard and Winery

This winery sits just one mile above the Pacific. You can see Bodega Head and Pt. Reyes from the vineyard. Like Flowers they produce Chardonnay and Pinot Noir, but they also have Pinotage. All of their wines are estate grown on 28 small mountain blocks 1,200-1,700 feet above sea level. Check them out at www.fortrossvineyard.com.

Hirsch Vineyards

Hirsch Vineyards

I love the name of their signature Pinot Noir, San Andreas Fault Estate www.hirschvineyards.com.
Pinot Noir. The grapes are grown just a mile from the famous San Andreas Fault line. This vineyard was founded in 1980 by David Hirsch to grow fruit and produce site specific wine. Hirsch vineyards are also known for their Chardonnays, learn more at

     I hope to have the opportunity to taste more of these wines in the future.

Cheers,

Beth

 

WINE WORD OF THE WEEK

 

Maceration:  The chemical process by which tannin, color, and flavor are extracted from the grape skinsinto the wine.  Temperature and alcohol content influence the speed at which maeration occurs.