Posts Filed Under crowd pleaser wines

Block & Tackle (Troon Vineyard Recent Releases)

Troon view 3

You know that your brand is in trouble when, instead of talking about your forty-plus-year history in a nascent wine region, or your long hours of sun, 1300-foot vineyard elevation, diurnal temperature shifts of over fifty degrees Fahrenheit, or any of the other factors that make your terroir an ideal place for ripening interesting grape varieties, all anyone can mention is how your family business heir apparent allegedly got blowies during a commercial airplane flight.

That Troon Vineyards is now, only five years removed from that controversy, viewed as an Applegate Valley pioneer and a purveyor of some of Southern Oregon’s most promising and interesting wines is a minor PR miracle, made possible through the yeoman’s work provided by a combination of team players: new owners Bryan and Denise White (a Texas couple who started with the acquisition of nearby O’Neill Vineyard, then purchasing Troon in 2017), pedigreed winemaker Steve Hall, and impossibly indefatigable general manager Craig Camp.

Troon fermentation

Take heed!

When Napa-area veteran Camp came on board at Troon to help get the entity into more attractive sale shape, he told me that he was immediately impressed with the potential, given how good the wines already were. He focused first on ensuring that the operational and marketing basics were on solid footing – “block and tackle, man, block and tackle.” The additions of foot-treading and Biodynamics to the mix helped to put the finishing touches on the approach, and Troon was, in a very real sense, thus reborn as a brand.

What hasn’t changed is that Troon’s small vineyard location is capable of some excellent winegrowing magic when the right varieties are planted. Troon is more or less surrounded by the Siskiyou Mountains, near a wider section of the Applegate River, with river bench soils that consist of pieces of ancient seabed, granite, and sediment. “We have a mostly Northern California climate here,” Craig noted, “with a shorter growing season. So we can produce wines with European ‘weights.'”

Put another way, as winemaker Steve Hall noted when summarizing Troon’s current approach, “you do what can to make something… beautiful…”

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You Say “Oyster,” I Say “Alsace” (Lucien Albrecht Recent Releases)

Jérôme Keller Lucien Albrecht

Lucien Albrecht’s Jérôme Keller surveys the Oysterhouse Philly bounty

Not too long ago – ok, well, actually, several months ago, but I’m just getting back around to the topic now because I’ve been busy being all self-employed and day-drinking and what-not – I was invited to lunch with the dry-humored Jérôme Keller, Technical Director/Oenologist for Alsace stalwart produce Lucien Albrecht. Now, it hasn’t been all that long (especially by my warped standards) since I devoted quite a bit of the virtual page space here on 1WD to Alsace, but when you’re a wine-geek-turned-critic-type you don’t turn down an opportunity to a) get reacquainted with one of the first three Alsatian firms to have helped launched the Crémant d’Alsace AOC (which, like me, dates back to the early 1970s), which now comprises about 70% of their total production; and b) eat at Phlly’s Oyster House restaurant.

So, yeah, I did those. And while it’s taken me a few months to get around to writing it up, if you consider that we’re talking about a producer whose Alsatian roots can be traced back to 1698 (when Balthazar Albrecht settled in Orschwihr) and whose winemaking roots date back to 1425 (when the impossibly-impressively-named Romanus Albrecht started the winery), then I think I can be forgiven for some tardiness, especially from that timeline perspective.

Anyway, Keller has done some work in the USofA, having participated in harvest at Sonoma Cutrer, so he understands (or at least is adept at faking to understand) what passes for American humor, so we got along swimmingly, popping shellfish and tasting through some of the more recent Albrecht wares (and yes, the food/wine match went as lovably, gluttonously well as you’d expect)…

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“There’s Liquid On The Brain” (Checking In With Primus And Claypool Cellars, 2018)

Vinted on June 21, 2018 binned in crowd pleaser wines, kick-ass wines, wine review

Primus Philly 2018

“When minds are dripping color, And there’s liquid on the brain
They laugh to one another, And politely go insane”

– Primus, The Dream

Last month, I had the pleasure of (once again) checking out the funky, entertaining, and technically dazzling band Primus, as they rolled through Philly on their Ambushing the Storm tour. Primus are currently playing with fellow prog-influenced band Mastodon in support of The Desaturating Seven, an at turns raucous, pretty, trippy, and virtuosic concept album based on Ul de Rico’s also trippy, gorgeous, and all-too-allegorically-topical-and-relevant-today (hey, one of the goblins is Orange… just sayin’…) children’s book The Rainbow Goblins. The album is played in its entirety during the show, with vibrant and also trippily-fantastic visual accompaniment that, I can tell you from personal experience, goes down even better with a wine-altered state of consciousness.

Primus Philly 2018 posterAs was the case last year, I got to tag along with the VIP Package ticket-holders as a guest of Chaney Claypool, wife of Primus front-man Les Claypool and (along with Les), proprietor of Sonoma-based Claypool Cellars, who have been mentioned on these virtual pages for over eight years (holy crap!) at this point. The current tour VIP package offers a Q&A session with the band, and a tasting of some of the more recent Claypool Cellars releases; given my penchant for awesome prog-y type tunes, and my pinch-me wine-thing day job, and my music-thing side-gig, you can probably guess that I was pretty pumped to spend an early-summer-ish evening watching my various worlds collide…

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Pert, Plus (Perticaia Recent – And Not-So-Recent! – Releases)

Perticaia plow

The name Perticaia is familiar to lovers of big Italian reds, but its meaning – “plow” in the local dialect – likely isn’t as well-known. It is, however, an apt description of how Azienda Agraria Perticaia has forced its way through to the top of the critical food chain when it comes to Montefalco Sagrantino wines.

For that, Perticaia can thank both timing and focus. The brand was founded by Guido Guardigli towards the end 1990s, when Montefalco began a quality boon and a production boom, during which the number of wineries in the region nearly quadrupled. They now farm some sixteen hectares of vines, with not an International grape variety to be found among them, and more or less focus on yields that take produce about one 750ml bottle of wine per plant. Of their 125,000 bottle annual production, a whopping seventy percent gets exported, which means that their oenologist Alessandro Meniconi (working with consultant Emiliano Falsin) is a self-proclaimed jack-of-all-trades, handling (among other things) some export management duties, as well.

Perticaia view

Among Montefalco Sagrantino producers, Perticaia is one of the more fastidious when it comes to production techniques, and understanding those is key to getting a full grasp of why their Sagrantino releases are so appealing at such young ages. Only about fifteen percent new French oak is used, with the remainder in some cases being as old as six years, which is kind of like the dotage period in French oak barrel terms (they’re making a push to move towards higher use of older, larger barriques, too).

The big key, however, might be in their seemingly non-intuitive, ass-backwards decision to let their Sagrantino undergo longer than normal maceration. One would think that this would make those reds tougher-than-nails when it comes to Sagrantino’s already rough tannins, but one would be wrong, because Chemistry. The longer maceration actually polymerizes the tannins, making them more approachable at the expense of color (which, as Meniconi emphasized to me during a media visit, “Sagrantino has plenty of, anyway)…

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