Breathe. Everyone just take a deep breath in. (I know the air quality is bad.) Hold. Slowly release. We will get through this. We will get through this and 2020 will just be that year that happened that one time. We’re in the thick of it now, so it seems overwhelming and horrible and unforgivable. And it’s ok to feel that way. Let yourself feel that way. Then breathe. Then move forward. Move forward and let’s help each other through this.
I urge you, though, scroll through. It’s not all bad news. I love this profile piece by Dorothy Gaiter on Garry Farrell’s Theresa Heredia (cheers to this proud Latina, LGBTQ Sonoma winemaker); this first-person account by Jeanne Vito, an Afropean wine entrepreneur brought up in Chablis, working in the wine industry and living between South Africa, Togo, and Germany; and it looks like the Finnish are onto some kind of hangover cure.
I came into contact with Emeritus Vineyards when they started offering their monthly educational webinar series. I highly recommend them, and you can read more about the series here. It’s interesting to learn about their specific piece of Russian River Valley terroir. Indeed, the AVA is so huge, it really makes a difference which pocket you’re planting in. And what these different sections of the AVA offer are unique aroma, flavor, and textural profiles of the region’s most planted (and most well-known) red wine grape: Pinot Noir.
I previously reviewed the Emeritus Vineyards 2017 Pinot Hill Vineyards Pinot Noir. But this wine here is a point of difference. To make a Pinot Noir Blanc (note: not Pinot Blanc) Pinot Noir’s juices are immediately separated from the skins in order to prevent any color or tannin extraction. What this creates is a pure expression of how the extremely cool climate of Russian River’s Sebastopol neighborhood nurtures the delicate grape and allows it to maintain a pointed acidity and fresh fruit flavors. And with the Emeritus winemaking team’s minimalist techniques in the cellar, these innate characteristics shine through from first sip to lingering finish.
Happy weekend, my friends. Let’s take a look at some of the headlines in wine this past week…
Remember how the Dietary Guidelines Advisory Committee released a report significantly changing the recommend daily alcoholic intake, stating men should not consume more than two drinks per day and women should only consumer one? (Yeah…right…) Well, the NAWR has something to say about that. And if that doesn’t put a damper on things, it looks like tariff drama continues and its affecting wine businesses all over the world. (They really want to make it hard for us to get a drink around here, eh?)
It looks like COVID’s latest wine victim is the ancient art of food-treading. Wine Spectator reports that more and more Port producers are turning to mechanical means to make their wines this vintage.
Over in Russia there seems to be something of a wine boom, according to Wine Intelligence’s latest report. The younger generation wants to steer clear of their parents’ and grandparents’ typical imbibes (vodka) and want something “modern” and “lower in alcohol,” which for them means—wine. Which is funny, because my cohort Jim Gordon wrote a short piece for Wine Enthusiast saying that to attract U.S. Millennials, wine producers need to emphasize the health benefits of wine on their labels, calling out organic, biodynamic practices and even providing clear tasting notes. (Seems like we’re going to need bigger labels…) I have thoughts on that. What are yours?
Oh yeah! NOT wine: Sonoma has officially planted its first legal hemp farm. Not something I’m into personally, but kind of interesting how things evolve. Curious if this trend will continue.
Interesting stuff—and there’s tons more. So scroll through, and don’t forget to check out the Blogs for some independent insight.
This will be the last post in my WSET Exam-Type Questions series. At least as far as my D1 is concerned. By the time you read this, I’ll have already sat the D1 exam—hope I did ok. Stay tuned, though. D2, 3, 4, and 5 are still ahead of me.
For this last piece, I created two separate winemaking scenarios. To be fair, I pulled certain situations—climactic and soil conditions, wine style type, and even North or South Hemisphere—out of a hat in order to formulate these scenarios. (You know, so I wouldn’t cheat and just ask a question about Sonoma’s Los Carneros AVA and look out my window for the answer.) My goal with these scenarios is to walk through as many steps of the viticultural and winemaking process to prove (to myself) I can talk about all the applicable factors.