Now that we’re all comfortably sitting at home, doing our best to save the world by watching movies and trying not to drink all of the booze too soon, you might be looking for a few more things to consume for your mental benefit, as well.
My contribution is titled “10 Seminal Moments in Wine“ and highlights some of the most impactful events throughout wine’s history. I’m sure that many of you fine, opinionated folk will have lots to dis/agree with in said article, so head on over there for a gander and come back and heckle me!
Adam is a great sport and an equally great interviewee, as you’ll no doubt be able to quickly discern when reading the interview. What we didn’t get into in the NVWA piece are the gritty details on one of his new projects, Clarice Wine Company, a brand he named after his grandmother, Clarice H. Phears. Interestingly, Lee’s Clarice project is a wine club of sorts for the brand’s wines, but also an online community capped off at 625 members.
After Adam and I reconnected for the interview, he sent along samples of the Clarice offerings, and I’m now able to tell you that he’s created something L-E-G-I-T…
Lee has been sourcing from Gary’s Vineyard (located just about smack-dab in the middle of the Santa Lucia Highlands) since its inception in the late 1990s. This is a vineyard source that has no shortage of accolades already, but might just be hitting its adulthood stride in full force only now, based on this beauty.
There is sooooooooooooooooooo much going on here. Dark fruit, red berries, bramble, tea leaf, truffle, cedar, and various baking spices to start the nose, with incredibly deep, dark, plummy fruitiness and black raspberry freshness all over the palate. The acidity and tannin are really neck-and-neck here, balancing one another out just as one seems to be slightly overtaking the other at any given moment. Somehow, there’s a harmonious interplay of bramble (and, I mean, a metric ton of different wild herbs) and elegance throughout. It’s a red that has more personality than the entire cast of most TV sitcoms. Yeah, it’s expensive. But it’s worth it. Every. F*cking. Penny.
My latest piece for the Napa Valley Wine Academy is now live, part of their round of winemaker features. I went big for my first interview in the series, too – I called up Stu Smith, one of the brothers behind Napa’s Smith-Madrone and someone to whom speaking one’s mind comes quickly, intelligently, and naturally.
In the NVWA interview, we revisit Biodynamics, and get Stu talking abuot what he thinks are the CA wine biz’s greatest challenges and opportunities these days. For a dose of straight-talking, no-nonsense winemaking knowledge, click on over to NVWA and check it out yourself.
A quick note today to let you know that my latest piece for the Napa Valley Wine Academy has been published, this time focusing on Furmint (you can check out other NVWA articles here).
The once-kingly-then-humble-and-now-up-and-coming Hungarian Furmint grape variety has had a wild ride the past few years. While it seems like only yesterday that I found myself the temporary face of dry Furmint’s presence in the wily U.S. market, that little video adventure took place about five years ago, when most Stateside wine nerds had little-to-no contact with the zesty, complex wines that grape was capable of offering.
It’s been nice to see that Furmint gained a bit of traction, and that it continues to do fairly well, at least in terms of being on the taste-maker radar, gaining media coverage, and garnering wine competition awards. All of which are a long time in coming, and probably long overdue.
Anyway, if you want a quick primer on the history of one of my fave varieties (along with recommended producers to check out if you get thirsty), well, you know where to go.
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