Cabernet Sauvignon From Around the World – Why Cab is My Favorite Varietal

By Dr. Liz Thach, MW, Communications Committee for WWS Napa/Sonoma Chapter

Whenever I am asked that question: “if you were stranded on an island and could only have one bottle of wine, what would it be,” my answer is always the same—a great bottle of Cabernet Sauvignon. Cab is always satisfying—big, rich, tannic with complex fruit and a wonderful accompaniment to meats and strong cheeses. A glass of Cabernet Sauvignon on a cold night near a warm fire is almost a comfort food.

But I am not alone in loving Cab, because it is now the number one selling red varietal in the U.S. market (Nielsen, Nov. 2011 WBM). So what makes Cabernet Sauvignon so special?  Some of the answers may arise in its special characteristics while others can be found in the amazing styles of cab from around the world.

Parents and Characteristics of Cabernet Sauvignon

In France in the 1700’s it is believed that Cabernet Franc (father) and Sauvignon Blanc (mother) were crossed to create what many refer to as the King of Grapes – Cabernet Sauvignon. Indeed Cab does possess the dark fruit and pencil lead notes of Cab Franc and the herbal nuances of Sauvignon Blanc. The union also created a varietal that is quite healthy and resilient, because Cabernet Sauvignon can be grown in many climates around the world. Its thick skin and resistance to rot and frost make it easy to cultivate and therefore is a favorite of grape growers. Furthermore, its ability to create wines with strong typicity in terms of consistent Cab flavors; it’s affinity for oak; and the fact that it can demand high prices make it the darling of many winemakers.

Cabernet Sauvignon is the dominant red varietal in some of the most famous and expensive wine labels in the world. Examples include Chateau Lafite-Rothschild 1869 from Bordeaux, France, which sold at a Hong Kong auction in 2010 for $232,692 a bottle, and Napa Valley’s 1992 Screaming Eagle which sold for $62,500 per bottle at the Napa Valley Wine Auction in 2000 ($500,000 for a six liter bottle made by famous winemaker Heidi Barrett).

Cabernet Sauvignon from Around the World

The generic markers of Cabernet Sauvignon include black currants (cassis), dark berries, cedar, leather, and herbs. Color ranges from a dark red to opaque red black.  Acid, tannin structure and alcohol level are determined by climate and winemaking practices. Cabernet Sauvignon is almost always aged in oak for a period of time, and is often blended with other red varietals such as the classic Bordeaux blend of Merlot, Cabernet Franc, Petite Verdot and Malbec.

Experts suggest that Cabernet Sauvignon from different parts of the world have distinctive markers. Following is a list of some of the more famous regions where Cab is grown and some of the attributed markers, though these vary by vintage and producer.

USA

Napa Valley – elegant, opulent red and black fruit, velvety tannins, rich

Sonoma/Alexander Valley – powerful, dark fruit, herbs, coffee, structured tannins

Washington State – deeply concentrated, ripe purple fruit, large plush tannins

FRANCE/BORDEAUX

Pauillac – power and elegance, fine-grained tannins, led pencil, rich, rounded, cassis, herbs

Margaux – softer, most feminine wine of Left Bank, floral, berry, lifted perfume

St. Julien – rich dark fruit, velvety texture, cigar box, elegant, leather, in between Pauillac and Margaux in mouthfeel and texture.

Pessac-Leognan – minerality, elegance, gravel, mocha, spice, more integrated tannins

St. Estephe – austere, marked acidity, darker, more intense, gravel, cedar, herbs, very firm tannins

OTHER COUNTRIES

Italy/Tuscany/Bolgheri – powdery tannins, velvety, cassis, deep, dark, rich, slightly more astringent

Chile – sweeter, deeply concentrated, some boysenberry flavors, herbal notes

Australia/Coonawarra –  minty, firm tannins, dark fruit, dark chocolate

Australia/Barossa – warmer fruit forward style, can be jammy berry, complex

South Africa – leaner but with concentrated fruit, herbs, similar to Bordeaux in style

Argentina- ripe dark fruit, leather, fine grained tannins

Join Women for WineSense on December 8th, 2011, at 5:30, at the legendary Grgich Hills Estate in Rutherford, California, to enjoy some fine California Cabernets. See our website for details and registration. This event fills quickly!

 

Flying Pig Spotted at Wine on America’s Table

The Flying Pig - Cochon Volant

By Thayne Cockrum

Well, low and behold, a pig flew at Wine on America’s Table. Not a real one, but an intimidating sculpted metal pig that adorns the top of Cochon Volant’s custom built oven.  WWS said pigs would fly, but I didn’t actually believe I’d see one. The event delivered on all other promises as well. The wine – delicious, food-scrumptious, and the vineyard alfresco dining – perfect.

Upon arrival, we maneuvered our vehicle past the main house to the vineyard where we parked our car alongside rows of vines, with grapes hinting that veraison is on its way.  Underneath a giant tree between the Luchtel’s home and the vineyard, guests mingled about with wine glasses in hand. We began our afternoon with a pour of Sivas-Sonoma 2010 Sauvignon Blanc, a very clean and crisp summer sipper. As appetizers of gulf shrimp skewers and mini BLTs on broche toast floated around the party guests tasted the second wine of the afternoon, Fortunati’s Rose of Syrah. 

Amid the noshing, Gary and Ellen Luchtel spoke about the history of their vineyard and winemaking. The property sounded rather scary when stumbling upon it in the 1990s, but desire and passion for winemaking led them to leave their city life, doorman and all, for more Green Acres-style living. What is now covered in beautiful rows of vines was once cluttered with a run-down house, overgrown weeds and a junked car or two. 

Next came the food. As a southerner, I’m pretty picky about my BBQ, and Cochon Volant did not disappoint. Smoked using almond wood (Grill Master Rob says there’s no hickory in these parts), we dined on smoked chicken, ribs, and brisket. I put a good helping of everything on my plate and left not a trace. Paired with the delicious meats, we sipped on Cuvaison 2009 Pinot Noir and Fortunati 2007 Vinto and for me, more Rose. (One of my favorite combinations: BBQ and Rose).  Not to be upstaged by the main course, the dessert, a blueberry and white peach crisp with Chantilly Crème Anglaise had my sweet tooth singing the rest of the evening.

Other enjoyable activities included a vineyard talk with Gary Luchtel, summer dining tips by Sommelier Barbara Paige, more wine tasting of Fortunati’s other wines, and the always-exciting WWS Scholarship Fund auction table and raffle (which raised more than $1000 for the annual fund drive, helping WWS exceed their annual fundraising goal). Unfortunately, I did not win a single thing, but not wanting to go home empty-handed, I did leave with a half case of Fortunati wines.

 

They Had Us Over a Barrel

On July 14^th, Bastille Day, members of Women for WineSense, along with their guests, gathered at Seguin Moreau Napa Cooperage to celebrate France’s Independence Day and learn a bit about its long history and the barrel’s relationship with wine.

Kicking off the presentation while attendees enjoyed Valley of the Moon’s Sonoma County 2009 Pinot Blanc and crepes was Seguin Moreau’s President, François Peltereau-Villeneuve, discussing the history of barrel-making as well as its current usage.

We were all surprised to hear from him that only 2% of all wine produced globally is aged in barrels. The vast majority of wine produced is aged in other vessels, such as tanks made from concrete or stainless steel (if aged at all). Considering that wooden barrels have been used to store wine for upwards of 2,000 years, from Rome’s years of glory to the present, you might have thought market penetration would be much greater by now!

In point of fact, there was a time when demand for oak was nearly outstripping supply. The ascent of oak barrels for wine storage had its beginnings in the chateaux cellars and for transporting wine on boats. In addition, France’s oak forests were heavily logged for building military ships.

Just imagine: Something round in shape is simply easier to transport when your FedEx truck is driven by a horse with a cart. And if the barrels, heavy as they are, were square in shape, there’d be no moving them by hand either. Knowing what a beating product took in transportation (not unlike today!), barrels designated for transport had thicker staves, to protect them and the product on their journey to the end destination.

This demand, coupled with the fact that French oak trees cannot be harvested until maturity, around 100-150 years old, placed enormous stress upon France’s forests. What if there were no oaks left to make wine barrels? Mon Dieu! And so the French government stepped in to regulate the sustainability of their forests, though originally to ensure a consistent supply of timber for the warships. Now the ONF, or French National Forests Office, administers the sale of the regulated oak wood.

Fast forward a few centuries and the demand for wine barrels dropped dramatically after World War I and during  Prohibition in the U.S. It wasn’t until the early 1950s that demand picked up again. What with good winemaking skills that had dipped precipitously during Prohibition, Americans weren’t aging wine much—in oak, redwood, concrete or anything. The use of oak barrels for fermenting and aging in the United States came hand in hand with the boom of the Napa Valley. It wasn’t until Robert Mondavi advocated a return to Old World winemaking practices in the 1960s that a resurgence in demand began.

Enjoying the bright and refreshing 2008 Spring Mountain Vineyard Sauvignon Blanc with fresh crepes, Seguin Moreau’s leader continued on about modern barrels. Recently developed and introduced to the market, Seguin Moreau’s Fraîcheur barrels are made with acacia wood heads (and French oak staves), imparting unique floral and fresh characteristics. Some winemakers find this ideal for their white wines.

Francois Peltereau-Villeneuve

Throughout Mr. Peltereau-Villeneuve’s commentary, attendees asked lots of questions about barrel-making and the winemaker’s interaction and training with the barrels. We were surprised to learn that in the U.S. there is almost no schooling on the myriad effects of oak and toasting levels on the wine. And Stephane Vivier, winemaker of our third wine: 2010 Vivier Rosé of Pinot Noir, chimed in to mention that he received but four hours of training about wine and barrels in Dijon, France.

Stephane indicated that winemaking is a life-long learning process, and the winemaker experiments with different barrels, toasting levels and cooperages (they all have different styles) with his (or her!) wine over many vintages to find the right mix of barrels. Eventually winemakers cull down barrel selection to the ones that consistently work for them and the wines’ styles using oak to accentuate the wine and to lift it—but in the background.

Enjoying our first French wine of the evening, St. Louis Chardonnay VDP Comte Tolosan 2009, Chris Hansen, Seguin Moreau’s sales manager, explained it is common for wineries to purchase barrels from a number of different cooperages. This is so that they can mix and match the various cooperages’ wood and toasting styles with their wine for the aging process.

Each vintage is racked into a variety of barrels from new to one-use (one to three years of age) to neutral (18 months or older) from a variety of cooperages. From this mix the winemaker produces the final blend. And, of course, each wine and each vintage is produced from vines under different geologic and climatic conditions – just as the wood from which the barrels are made were grown with different conditions.

Combined with the fact that the atmospheric pressure present at different times of the day will cause the fire (and thus the toasting of the wood) to vary, the cooper has to be very skilled to take this into consideration in order to ensure consistency in toasting wood. 

All cooperages have different standards for toasting. There is no recipe and thus no industry standard as to what makes up light, medium or heavy toast in a barrel. Then there are often different barrel sizes for different varietals. For example, Burgundy barrels (60 gal.) are most often used to age Pinot Noir, Chardonnay, and other white wines. Burgundy barrels usually receive Medium Long toasting. Traditionally, Bordeaux barrels (59 gal. – names originated from their corresponding region) are for Cabernet Sauvignon, Merlot, and other red wines. The result of all these options? About a million or more possibilities in aromas and flavors for the finished wine!

Wrapping up his presentation while guests enjoyed the final, French wine, Chateau La Tarciere Muscadet 2009 Sèvre & Maine, Sur Lie, along with some heavenly sugared lemon crepes, François’s key take-away point was that the greatest barrel, the best wood, cannot make bad grapes into great wine. Without the finest grapes to begin with the barrel cannot transform the wine into superb wine.

As some attendees moved into to another room to watch a video about Seguin Moreau’s forest-harvest-to-barrel-cellar product, others commented how astounded they were “that any consistency can be achieved in the barrel wood and fruit interactions given the number of variations at play in the wood alone!”

Some were surprised to hear barrels came from other countries. Besides France, barrels are made from oak trees in America, Hungry, Russia and other European countries.

One thing was clear as guests wound up their visit: There’s a lot to learn about wine barrels, and some of them will return to Seguin Moreau soak up more knowledge on the nuances of the wine barrel.

About Seguin Moreau

Their main cooperage is in Merpins, in Bordeaux. They also have a cooperage in Burgundy, which was established in 1991 in an old grain cooperative—in the center of the town of Chagny, next to the legendary vineyards of Chassagne-Montrachet. And Women for WineSense attendees visited at the Napa cooperage, which was established in 1994 to serve Californian and U.S. winemakers.

For more information, visit Seguin Moreau’s website or view one of many videos on their barrel-making process on YouTube. Many thanks to Lynae Anderson for her expertise on Seguin Moreau and the art of barrel-making for this article!

 

Let Them Drink These Wines on Bastille Day

Marie Antoinette suggested:”Let them eat cake!” So we will be taking her advice and serving French pan-cakes, also known as crepes, a very light, thin pancake, at our Bastille Day event.

Our event crepe menu includes delectable Crabby Crepes, Spinach, Cheese and Bacon Crepes, Al Fresco Crepes (avocado, tomato, cilantro, more…), and a light Dessert Crepe (sugar & lemon).

To accompany them, we have a lovely assortment of elegant, white wines. But before we get into some background on the wines, here’s a bit of back story on how crepes came to associated with the French:

CREPE HISTORY

The word crêpe is French for pancake, from the Latin crispus, meaning crisp. In France, crêpes were originally called galettes crêpes, meaning flat cakes. The French pronunciation of the word is with a short e, as in bed.

Crêpes originated in Brittany, the northwest region of France, where they rarely had fillings and were used as bread. Until about one hundred years ago, all crepes were made of buckwheat flour.

In France, crêpes are traditionally served on Candlemas (La Chandeleur), February 2. This day was originally Virgin Mary’s Blessing Day but became known as “avec Crêpe Day”, referring to the tradition of offering crêpes.

It was also served on Shrove Tuesday to celebrate renewal, family life, and hope for good fortune and happiness ahead. The belief was that if you could catch the crêpe with a frying pan after tossing it in the air with your left hand and holding a gold coin in your right hand, you would become rich that year.

In earlier times, in French rural society, farmers offered crêpes to their landowners as a symbol of allegiance. Crêpes are popular not only throughout France, but elsewhere in Europe, where the pancakes go by other names and adaptations, including Italian crespelle, Hungarian palacsintas, Jewish blintzes, Scandinavian plattars, Russian blini, and Greek kreps.

Today, creperies that specialize in serving sweet and savory crepes are found throughout France. The savory pancakes, served as a main course, are usually made of buckwheat flour and called galettes, or galettes sarrasines, while dessert crêpes are made with wheat flour. Savored for centuries, crêpes are now celebrated beyond France, with creperies in America, and elsewhere in the world.

THE SKILL OF CREPE MAKING

Until recently, crêpes were cooked on large cast-iron hot plates heated over a wood fire in a fireplace. The hot plates are now gas or electric heated, and the batter is spread with a wooden spreader and flipped with a wooden spatula. It is customary to touch the handle of the frying pan and make a wish while the pancake is turned, holding a coin in the hand.

Turning out a batch of the aromatic butter-browned pancakes is a rewarding endeavor. Assembling them is swift and can often he done ahead. With a stack of these tender discs on hand, you will have myriad serving possibilities for a happy repast any time of day.

Crêpes are ideal to make in advance and refrigerate or freeze, to fill later for a party or informal gathering. They are easy, dramatic, and fun to serve. One option is to stage a kitchen party and let guests spoon on their own fillings.

Crêpes may be made with either plain or sweetened batters. Incorporating different flours into the batter varies the taste. Savory batter can be based on whole-wheat flour or a variety of specialty flours, such as blue cornmeal, buckwheat, garbanzo, or chestnut, all available in bulk in many natural food stores or gourmet markets. Fresh herbs can be used to color and flavor savory crepes. Sweet crepes are enhanced b flavorings such as liqueurs, extracts, or fruit zest.

Crêpes star when it conies to versatility. Their fillings can be complex and sophisticated or as simple as a dollop of herb butter, a dice of chilies, or crumbled sheep or goat cheese. Or, for sweet bitefuls, tuck in some grated bittersweet chocolate or white or dark chocolate chips, spread with am and sprinkle with powdered sugar, or sprinkle with sugar and splash with lemon juice.

Crêpes may be filled and folded in various shapes for a decorative presentation. Ideal to serve around the clock-for morning brunch; an elegant lunch; a midday snack; or a dinner entree, accompaniment, or sweet finale-crêpes are the good cook’s best ally.

LES VINS

Mesdames et Monsieurs, we have got some truly special, elegant white and rosé wines for you at this event! Come taste these unique offerings. You won’t often get this opportunity! Je ne regrette rien!

2008 Spring Mountain Vineyard Sauvignon Blanc ~ Spring Mountain Vineyard is an 850-acre estate on the eastern slopes of Spring Mountain. Over 225 acres of the estate are planted to vine, representing 135 distinct hillside vineyard blocks with many soil types, exposures, and microclimates.

Originally four individual 19th century Napa Valley vineyards, Miravalle, Alba, Chevalier and La Perla are now one vineyard producing primarily Bordeaux varieties. Because of the challenging and diverse hillsides, a substantial portion of the vineyard is planted in densities of over 4,000 vines per acre to the ancient gobelet form, a vertical training method invented in an earlier millennium by the Romans. The vineyard yields distinctive mountain wines noted for concentration, elegance and longevity.

With only 675 cases produced, this Sauvignon Blanc is a rare treat. Winemaker’s Notes: “The 2008 Sauvignon Blanc has a beautiful straw yellow color with green highlights. The nose is an intense combination of citrus and floral notes mixed with pronounced stony minerality a complex marriage of varietal and specific terroir. The palate is silky and elegant. Clean flavors of lime, grapefruit, white peach, apricot and hints of linden echo the wine’s aromas. Grown in austere, rocky soils, the wine minerality is evocative of a Loire Valley Sancerre, yet its weight and texture is pure Spring Mountain.” (Varietals: Sauvignon Blanc 87%; Semillon 13%) ~ $40.00 ($32.00 Wine Club) Estate Bottled

More on Spring Mountain Vineyard’s Sauvignon Blanc: “Since 1993, our estate grown Sauvignon Blanc has been styled along the lines of a fine white Bordeaux. The grapes are whole cluster pressed and the juice is cold settled overnight. It is then moved to neutral French oak barrels where fermentation is completed. The wine is kept sur-lie for 6 months with weekly stirring. This marries the wine’s bright flavors and acidity with the rich yeasty, toasty elements provided by barrel contact. Batonnage and extended sur lie aging create a texture that weaves layers of fruit and vanilla into a rich and complete wine.”

2010 Vivier Sonoma Coast Rosé of Pinot Noir ~ Vivier blends the ancient traditions of French winegrowing with the youthfulness and potential of American vineyards. Focusing on Pinot Noir, the husband and wife team of Stéphane and Dana Vivier bring a Burgundian restraint and sensibility to wines made from California and Willamette Valley grapes, and it’s a darn fine combination.

Did you notice the balloon on the label? From their website: “It was late Summer 1906 in the Jardin des Tuileries. Picnickers gathered in the garden and diners filled the neighborhood terraces, eager to watch the launch of this inaugural overseas [balloon] race. What better way to celebrate this airy adventure than with a glass of Rosé.

“Made with a bit of restraint, a classic French style, and bright Sonoma Coast fruit, this Rosé shows floral, grapefruit, raspberry and earth notes and finishes up fresh.

“We sourced the grapes for this Rosé from the high-elevation, hillside Sonoma Coast vineyard we use for the Pinot Noir. The wine was fermented and aged in stainless steel.” ~ $18.00

2009 Valley of the Moon Sonoma County Pinot Blanc ~ Valley of the Moon Winery has been in operation longer than any other winery in the Glen Ellen area. The stone structures date back to 1863, and have great historical significance.

With aromas of honeysuckle, peach and lychee nut, this Pinot Blanc is the perfect mid-summer refresher. This wine is integrated and rich fruit flavors of pear, apple and nectarine which lead to a lengthy finish balanced with zesty acidity. From their winemaker’s notes: ” This traditional Alsatian-style wine is a blend of grapes from vineyards that are located in the Russian River Valley and the Southern Sonoma Valley. Both viticultural areas have deep alluvial soil and a cool climate due to the moderating influence of the Pacific Ocean and the San Pablo Bay. These cool microclimates are responsible for preserving the crisp acidity and fresh fruit character of the wine. The 2009 Pinot Blanc was whole-cluster pressed into stainless steel tanks and fermented at cool temperatures to preserve the varietal fruit aromas and flavors of the grapes. After fermentation portions of the wine lots were aged in French oak and Acacia wood barrels to enhance richness and provide additional complexity to the wine.” (Varietal Composition: 99% Pinot Blanc 1% Chardonnay) ~ Sale! $12.00

This perfectly balanced Pinot Blanc pairs well with seafood, shellfish (particularly oysters), poultry, salads, fruits, light pastas and mild cheeses. Its structure and fruity flavors also complement spicy cuisine.

Join us at Seguin Moreau Napa Cooperage to celebrate France’s Independence Day.

 

Joyeux Quatorze Juillet ! (Happy Bastille Day)

By Leah McNally

July 14^th marks the day in 1789 when the French people stormed the infamous Place de la Bastille, overthrowing the symbol of the French Monarchy’s absolute power. It was the defining moment in the birth of the French Republic and in 1880 it was declared a national holiday.

Storming the Bastille

The Bastille has a colorful history of its own.  The fortress was originally built between 1370 and 1383 to defend Paris during the Hundred Years War. After the war ended and for the next 200 years , it served as a castle and as the vault for the royal treasure.  It was in the early 1600’s, under the rule of Louis XIII that the castle was converted to a prison for the wealthy who had committed an offense against the King. Prisoners were held without any rights by order of the monarch under the infamous Lettre de Cachet.

Despite being at the mercy of the King’s whim, records show most of the aristocratic prisoners were well fed, received visitors and were allowed to have their own furnishings and servants. Louis  XIV continued the tradition, but by the era of Louis XV and the 1700’s, the Bastille had lost its luxury status and was known as the symbol of cruelty and the absolute power of the king. It was during this time period that it became famous for inhumane conditions. Prisoners that were released were forbidden to speak of what they saw inside its walls. Ironically by 1798, at the time of the revolutionary siege, it only housed seven prisoners and was being considered for demolition by the monarchy.

The French celebrate this holiday with fireworks and parades.  This year, Women for WineSense celebrates the French contribution to the style of winemaking the world reveres on July 14^th at Seguin Moreau Napa Cooperage.  Come join us and wish the French, “ bonne fête” on their day of Independence.

 

The Life of a Wine Barrel

In all the many years Barbara Walters has asked the question, “If you were a tree, what kind would you be?” you’ve got to wonder why none of the celebrities ever answered, “Why a white oak, of course! Then I could live out the rest of my years as a wine barrel, soaking in the heavenly fermenting juices while imparting my unique qualities to the elixir of the gods!”

French white oak may not be the only tree species favored by winemakers to enhance their wines’ unique flavors, but it certainly is one of the most preferred due to its unique characteristics. After all, with the price of a new barrel now topping $1,000, they’d better start with some of the finest wood on the planet!

The finest wines have long been associated with barrel aging to impart the most desirable flavors, from spices, such as cinnamon or clove, to heavier notes like tobacco and cocoa, and even sweeter tastes like vanilla. Wine barrels have been around for well over two thousand years, and even then the Romans were envious of the fabulous wines that came from their Gallic (French) territories.

THE ADVANTAGES OF THE BARREL

Why barrels? Let’s see … could it have something to do with ease of transport? They’re rounded, easy to move and stack for storage – particularly at around 140 lbs. empty. That makes getting the product to the end user a lot easier. Due to the stress put on the staves (the 30 or so wooden boards that make up the bulging, cylindrical barrel sides), like the curves in a wooden boat, the container is extremely well-sealed and unlikely to leak or break. Yes, barrels offered many advantages to the marketplace over their predecessors, heavy clay amorphae.

The ancient art of barrel-making has been passed down, in many cases, for generations. A Master Cooper spends many years learning his craft, from stave selection and assembly to the final planing and finish sanding of a completed barrel.

FROM TREE TO TOASTING

Perhaps surprisingly, according to Seguin Moreau Napa Cooperage, only four percent of a tree’s wood actually makes the grade (literally) to become a barrel. Fine cooperage begins with tree selection. And that means the finest oaks grow in the center of France—in such famous forests as Allier, Limousin, Nevers, Trancais and Vosges. In these forests (strictly controlled by the French government for quality and sustainability), trees are carefully chosen for their second act in life as a wine barrel by their shape, height and growing conditions, as well as grain.

Seguin Moreau begins harvesting the trees used in barrels at approximately 100 to 125 years of age, but some aren’t harvested until they’ve reached the ripe age of 200! And given that such a small percentage of the tree makes it to the final round as a barrel, each tree produces only enough wood to make three barrels. (The remainder of the tree’s wood isn’t wasted—part goes to furniture, railroad ties, etc., as well oak chips and loose staves used inside tanks and vats.)

Once harvested, Seguin Moreau’s barrel-bound wood is hand sawn, quartered and stacked in tiers for outdoor “seasoning.” This process of aging the wood for at least two years, ensures the barrels don’t leak later on. During the passage of time, the wood’s aromatics begin to emerge as moisture evaporates, leaving behind favorable sugars and reducing harsh tannins. Eventually, it all gets nicely toasted over a fire. But I’m getting ahead of the story in the plot.

LA HAUTE TONNELLERIE

You’ve heard of Haute Cuisine and Haute Couture? (It’s funny how the French always seem to have a corner on the bestfoods and high fashion.) Seguin Moreau epitomizes La Haute Tonnellerie – the best in wine barrel-making – turning in Oscar-worthy performances with each barrel produced. (Tonneau is barrel in French.)

As the show begins, the cooper selects and assembles the staves, ringing the primary (chime) hoop of a new barrel with the chosen boards. This process is known as the “mise en rose” or “raising of the barrel.” Next, additional hoops are added to hold and tighten the staves in place.

In the next scene, the art of fine cooperage truly comes into play as the unfinished barrel is then subjected to heat (fire) and fine sprays of water to make the staves pliable and then to bend into shape. Master coopers carefully inspect the barrel joints to ensure they line up perfectly—no leaks allowed. After the barrel toasts and the ends are crozed, the heads (sealed with river reed between the joints) are inserted.

FROM LIGHT TO DARK TOAST

The toasting (“bousinage” at Seguin Moreau) of a barrel is an art form onto itself. There are more than four separate levels of toasting from light to heavy, each of which brings out the barrel’s own aromatics,and thus influencing the wine’s final flavors.

The art of accurate barrel toasting varies throughout the day due to temperature, climate, humidity and other factors. Thus, use of a simple egg-timer to gauge the amount of toasting would never be possible to produce the best and most consistent quality of toasting from one barrel to the next with so many variables at play (though a cooperage will have clocks that track the toasting time!)

BARREL USE IN THE WINERY

Having prepared all of its life to become the vessel in which delectable wines mature, the new barrel arrives at the winery ready to take the stage. It gets a brief dress rehearsal in which its joints are tested by being filled with water—this allows the wood to swell together, ensuring no wine seeps through the grain. And having been judged worthy to serve its role, the barrel is then filled to capacity (approx. 60 gallons, or 25 cases) through the bung hole.

From time to time, the clear silicone bung is removed by the winemaker to check on aging and to rack the wine. Often a small portion of the wine has disappeared. Known as the Angel’s Share, the small amount of evaporation from the barrel always happens, no matter how tightly it is sealed. Higher temperatures increase water evaporation; higher humidity increases alcohol evaporation.

Perhaps the most important factor in evaporation is the quality of the wood. Tighter, straight wood grains slow evaporation. However, the winemaker doesn’t wish to eliminate evaporation altogether, as it is the oxygen working its way through the wood that imparts the finer qualities to the wine. Very, very tight wood grain would take a very long time to release aromatics and toast into the wine. (3-4 years of aging your Cabernet? No thanks!)

Upon inspection, using a wine thief to withdraw a sample from the barrel, the winemaker has the barrel topped off once again (to ensure the great amount of surface contact of the wine to the wood) and the bung is replaced.

Wineries replace a percentage of their barrels every year. Winemakers often use a blend of wine from both older and new barrels to achieve the flavor and aromatic profiles of their finished product. After two to three uses, a barrel is generally considered to be “neutral” in imparting its own aromatics and flavoring. And after five years, barrels take their final curtain call, retiring to become planters, yard furniture and other creative products for the home, having fulfilled their duty in service to create the finest of wines.

To learn more about the fine art of cooperage, join us on Bastille Day, July 14^th, at Seguin Moreau Napa Cooperage, for a special presentation with its President and CEO, François Peltereau-Villeneuve. Details on reserving your spot here.

You can also read more about cooperage in this article in the Napa Valley Register. And many thanks to Lynae Anderson for her assistance on this article.

 

How An AVA Is Born

With the launch of our first ever Appellation Series event this Thursday, I ran across this blog post (reprinted below), from Ann Reynolds of Wine Compliance Alliance, that seemed highly apropos to our theme.

I asked Ann a little bit about the Sonoma AVA history, and here’s what she had to say. Enjoy the post.

Q: What was the first AVA to be created in Sonoma County?

A: Sonoma Valley in 1982. It also happens to be the smallest AVA in Sonoma Co at 4,000 acres. The last (most recent) Sonoma Co. AVA to be created is Bennett Valley in 2003. Sonoma County currently has a total of 13 AVAs within its borders.

How An AVA Is Born

by Ann Reynolds

I just read a really good article on a new AVA that has been submitted for the Coombsville area in Napa. If approved it would become the 16th sub-AVA within Napa Valley.

http://www.winesandvines.com/template.cfm?section=news&content=88234&htitle=Will Coombsville Get an AVA%3F

AVAs have grown in numbers rapidly in the last 5 years. The process that happens behind the scenes to create them may look simple, but involves detailed research.

There are currently 197 AVAs, or American Viticultural Areas in the US. An AVA is a specifically defined grape growing region that can be used on a wine’s label to offer further background about the wine’s “blood lines” so to speak. The approval of an AVA comes from the Alcohol & Tobacco Tax & Trade Bureau. (TTB) The major step before that approval comes from the submission of a petition from members of the wine industry who desire to see an area they hold dear become the next name on the TTB’s official list. Just what are the required items for this petition that gets submitted to the TTB? A brief list of 4 items.

Item # 1, Name Evidence. It must be clearly associated with an area in which viticulture exists. (Uh, Duh) The name and evidence which supports its use must come from sources independent of the petitioner. Where might that evidence come from? Maps, books, magazines, or road names just to list a few. Petitioners are required to submit copies of the name evidence examples to back it up.

Item # 2, Boundary Evidence. This is an explanation of how the boundaries were decided upon for the parameters of the proposed AVA. This evidence needs to list commonalities within the proposed area as well as how those common characteristics make it different from areas immediately outside of it.

Item # 3, Distinguishing Features. These are the specific details which must be submitted in narrative form that are common to the proposed area which make it unique in the following categories: climate, geology, soils, physical features and elevation. Each of these categories must be described as to how they make an impact related to viticulture and once again how they specifically differ from sorounding areas outside of the proposed boundaries

Item # 4, Maps and Boundary Description. The petitioner needs to submit actual USGS maps clearly marking the boundaries of the proposed AVA. Along with this marked map they must also provide a detailed narrative of those boundaries, designating a starting point and describing the entire boundary in a clockwise direction from that point and leading back to it. This narrative description must refer to easily recognized reference points on the USGS map.

This is not the complete breakdown of the AVA petition and approval process but gives you a basic overview of what they are looking for. Over the last 15 years in the industry I’ve watched as AVA after AVA has been approved. I’m a believer in their role as a guide to the consumer about useful background for wine shopping and appreciation purposes. Wine is a product very much about the “where” of it, so AVAs play (for US wines) a hugely significant role in that.

For more info here is a link to the TTB’s AVA page: http://www.ttb.gov/wine/ava.shtml

Ann Reynolds is a wine compliance educator and trainer with over 20 years in the Napa wine industry. She instructs courses focused on the nuts and bolts of winery compliance systems and through her business, Wine Compliance Alliance, provides guidance to wineries with on site compliance training and system development. Ann is also the author of The Inside Story of a Wine Label: For Those Who Like To Think While They Drink, available as an ebook and in soft cover.

 

Tasting Notes to Whet Your Palate!

It’s been nearly 200 years since Russian colonists planted and cultivated grapes at Ft. Ross in 1812, an early settlement in what is now Sonoma County (aka Sonoma AVA – the appellation we celebrate 6/9/11). Then it was those Franciscan Friars who got busy with winemaking at the northernmost mission, San Francisco Solano in Sonoma, in 1823. Jump forward two centuries and we’ve got some fantabulous Sonoma County wines to show off Thursday!

With more than 55,000 acres now under cultivation in the county, Sonoma’s wine industry is so revered it’s generated upwards of 13 sub-appellations – all highly coveted for their unique terroirs and contributions to building fine wine brands — and it commands impressive prices for the fermented juice of the vines.

In but two short hours this coming Thursday, we’ll sample from three of the best. Here are their stories:

From their own websites: Roessler Cellars began in 2000 when long-time restaurateur Roger Roessler and experienced winemaker Richard Roessler merged talents to produce their first vintage of Pinot Noir. Inspired by a winemaking friend to “buy a few grapes” and “make a little wine,” the brothers sourced Sonoma grapes from the celebrated grape-growers, the Sangiacomo family. Over the years, they added new vineyards to their portfolio and grew from 225 cases of the original Sangiacomo fruit, to over 7,000 cases of 17 single-vineyard and appellation designated Pinots and 4 single-vineyard Chardonnays. The simple idea to “buy a few grapes” and “make a little wine” snowballed into the creation of a truly diverse and quality-focused enterprise.

The map of Roessler Cellars’ select growers stretches from the Santa Rita Hills of Santa Barbara to northern Oregon’s Willamette Valley. Though our label’s wide assortment of vineyards reflects our passion and commitment to the Pinot and Chardonnay varietals, our company was born out of a gamble.

Having spent over 40 years in the restaurant business, Roger Roessler had a natural attraction to winemaking. His restaurants’ wine lists resembled this interest, increasingly emphasizing high-end, single-vineyard Pinot Noir and Chardonnay. In 1993, his newest location, the Swiss Hotel, was situated in the heart of wine country on the Sonoma plaza. While managing the restaurant, the local Pinot fruit and scenery captivated him, so much so that Roger made Sonoma his permanent home.

Richard Roessler’s business career was in Southern California, but he frequently made trips to Sonoma after his brother’s move to wine country. The culmination of Richard’s regular visits occurred in 1999, when his brother suggested crafting premium wine under the Roessler Cellars label. Richard shortly followed Roger to Sonoma and the work of creating fine wines began.

After their first vintage, Roessler Cellars quickly evolved into one of the premier producers of handcrafted Pinot Noirs in the U.S., sourcing fruit from many of the finest coastal vineyards on the continent. The gamble of relocating and investing in premium grapes was not a timid wager. However, the result of the work, patience and investment has been the cultivation of a library of first-rate Pinots and Chardonnays. The story of their beginning is similar to the story of their outlook toward the future. They have invested heavily in a variety of high-quality grapes to create the best wines possible. But more than anything, they hope your enjoyment of their wine exceeds the pleasure they had creating them!

2008 Griffin’s Lair Sonoma Coast Pinot Noir ($46) – Griffin’s Lair is located in the Sonoma Coast appellation, a few miles north of San Pablo Bay in the Lakeville area. Concentrated and complex, this wine is a blend of Pommard, Swan and Dijon 115 clones, and is a great expression of the unique character of the vineyard.  Complex and dark, our Griffin’s Lair Pinot Noir shows off the classic character of this Sonoma Coast vineyard. The aromatic profile is full of dark, foresty scents and a meaty, savory character with just enough eucalyptus, fennel, and mint to add lift. Bright fruit on the palate joins the darker tones from the nose, providing a broad mouthfeel that stretches through a lingering finish of currant, earth tones, and leather. 269 cases.

2008 Gap’s Crown Sonoma Coast Pinot Noir ($46) – Gap’s Crown sits high up on the slopes of the Petaluma Gap, where cool ocean breezes blow inland from the Pacific to create a terrific climate for growing Pinot Noir. Roessler harvests a classic combination of clones from different sections of the vineyard, with the fruit character of Dijon 667 and the structure and depth of Dijon 115 coming together in a complex expression of the site.

Starting out with low, creamy tones and woody, dusty notes, our 2008 Gap’s Crown Pinot Noir opens into a dense, rich nose full of berry-fruit. Deep, dark flavors mingle with a brightening streak of black cherry and raspberry as subtle hints of violets and bay laurel build towards a finish laced with picholine olives. The wine continues to open up over a few days, maintaining its richness and depth with balanced fruit. 248 cases.

2008 Shea Williamette Valley  Pinot Noir  ($50) – Originally planted in 1989, the Shea Vineyard holds 135 acres of some of the finest Pinot Noir in Oregon. Dick and Dierdre Shea farm the vineyard with an eye toward sustainability and take great care in providing remarkable fruit that is a pleasure to vinify. At 400-600 elevation in the heard of the Yamhill-Carlton district, the vineyard boasts sedimentary soils, sloping terrain, and a variety of clones, all contributing to the final complexity and nuance of this wine.

A layered perfume of red raspberry, violet and rosemary leads to an interweave of ripe red fruit, earth, mineral, and spice.  The generous mid-palate surges within a balanced frame, transcending to a long finish of vanilla and black cherry. 143 cases.

Great interview with Roger Roessler on YouTube.

Review here and here.

P.S. The Tasting Room was built in the 1920s by the Sebastianis.

Renowned sports car racer and entrepreneur Kevin Buckler and his wife, Debra, own adobe Road Winery. Adobe Road Winery produces award winning Cabernet Franc, Cabernet Sauvignon, Chardonnay, Grenache, Meritage, Petite Sirah, Pinot Noir, Rosé, Sauvignon Blanc, Syrah, Zinfandel and Dessert Wines exclusively from Sonoma and Napa County sources. The tasting room is located in Sonoma, California.

In 1992 Kevin founded The Racer’s Group (TRG) and grew it into an internationally prominent manufacturer and distributor of performance Porsche parts, while simultaneously building a career as a successful endurance sports car racer and team owner. Kevin’s accomplishments as a driver include class wins at the Rolex 24 Hours of Daytona (2002) and the prestigious 24 Hours of Le Mans (2002), an overall win at the Rolex 24 Hours of Daytona (2003), and the title of Porsche World Cup Champion in 2002. As a team owner, Kevin has directed the growth of The Racer’s Group into an internationally acclaimed racing team.

With friends, the Bucklers started making “garage wine” which, after prodding from enthusiastic friends, started commercially bottling under the Adobe Road label in 1999. Through Kevin’s good connections, he has acquired grapes from some very prestigious vineyards, which he handcrafts into extremely limited-production wines. The awards that followed inspired the all out effort to make Adobe Road Winey the premier small lot winery of Sonoma County. With the goal of producing exceptional wines by handcrafting small lots of red and white varietals exclusively from Sonoma and Napa Counties, the Bucklers have dedicated themselves to seeing their vision through to reality, and the results are paying off.

2006 Cabernet Franc Knights Valley Bavarian Lion Vineyard ($40) – The Knights Valley has always produced a classic, velvety varietaly correct Cabernet Franc and this was achieved again for this vintage. True to form, this well-balanced wine is loaded with earth tones and bright cranberry on the nose. The cigar box base with nutmeg tendencies will echo on the palate. 275 cases.

Complex and inviting, with a generous mix of ripe plum, black cherry and berry fruit that’s supple, balanced, deep and persistent, picking up a nice black licorice note. There’s wonderful persistence on the finish, with firm, integrated tannins. 
- Jim Laube, Wine Spectator, 10-7-09; Wine Spectator – 91

Video here on their website, and a review here.

The Hawkes family has been growing grapes in the Alexander Valley for more than 30 years. Today they own and farm three vineyards, all planted on sparsely soiled hillsides, and all yielding small amounts of highly intense fruit. When launching the Hawkes label, their aim was to translate their extraordinary standards for the quality of the grapes into extraordinary wines.

Their newest vineyard, planted on Chalk Hill Road in 1996, is named the Pyramid for the extremely sharp, often terraced hills on which it grows. The entire Pyramid Ranch is nearly 120 acres, only 18 acres of which are planted, all in Cabernet Sauvignon. By having chosen and developed this ranch for the sole purpose of producing Cabernet Sauvignon, and by limiting cultivation to such a small area, not only are they able to guarantee ideal conditions for farming, but are also able to leave the vast majority of the ranch as wild land.

The Home Ranch Vineyard, which is bordered to the north by a forest of Douglas Fir and oak, and to the south by a tributary of the Russian River, is planted in Cabernet Sauvignon, Merlot, and Chardonnay.

The Home Ranch itself takes the shape of a small valley, with Cabernet Sauvignon and Merlot planted in the thin chalky soils of its surrounding hills and Chardonnay growing in the slightly richer soils of the foothills below. As a result of this layout, the Cabernet and Merlot receive the benefit of greater exposure to the elements and exceptional drainage, while the Chardonnay often spends much of the day shrouded in the fog flowing off the Pacific Ocean and through the Russian River Valley.

The Home Ranch Vineyard’s unique geography, together with minimal irrigation and a program of aggressive thinning in the Spring, ends with the red grapes in loose clusters of thick-skinned, densely flavored berries. This is particularly true of the Cabernet Sauvignon, where the upper hills often yield less than two tons to the acre.

In 2002, when they decided to launch their own label, they asked Herman Froeb, an old family friend who has been making wine from our grapes since the early 1980s, to be their winemaker. He accepted. Herman’s intimate familiarity with our farming philosophy and the character of our grapes produce wines that show a knowledge and respect for the particulars of each vineyard and variety. Each year they choose a small percentage of the grapes they grow for their own wine. They preserve the quality of this fine fruit by harvesting it when it is ripe, not over-ripe, and by giving it the oak aging it demands to be its best, no more. Hawkes wine is made exclusively from fruit they grow, with both farmer and winemaker involved in every stage of the wine’s evolution, from the vine, to the barrel, to the bottle.

2006 Alexander Valley Cabernet Sauvignon ($40) – Estate grown and produced in the Alexander Valley. 100% Cabernet Sauvignon. Aged in barrel for 20 months, 40 percent new French oak. A blend of fruit from two hillside vineyards: 40 percent from our Pyramid vineyard, 30 percent from our Stone Vineyard and 30 percent from our Red Winery Road Vineyard. Black Cherry. Plum. Currant. Elegant. Balanced. 800 cases. 14.1% ABV, bottled June 2008.

The Red Winery Road Vineyard, 22 acres in all, is planted in Cabernet Sauvignon and Merlot. It is a long, narrow rectangle, running from the floor of the Alexander Valley, up to the base of the Mayacamas Mountains. The Hawkes Family have been working this farm for more than 30 years now, searching for root stocks to match the field’s unusually varied soils. That they chose the Red Winery Road Vineyard for the source of their inaugural vintage is a testament to the fine results of this long effort.

2006 Hawkes Pyramid Cabernet Sauvignon ($60) – Volcanic soils. Dark Fruits. Showy. Huge. Estate grown and bottled in the Alexander Valley. 100 percent Cabernet Sauvignon. Aged in barrel for 30 months, 50 percent new French oak. From the best of fruit on our rugged Pyramid Vineyard, located in the hills between Chalk Hill and Knights Valley. Just 150 cases produced. 30 Cases available.

2003 Alexander Valley Cabernet Sauvignon Library Wine ($40) – Leather and spice aromas give way to blackberry flavors, along with balanced tannins and acidity.  The fruit is ripe enough for instant gratification, but the wine’s structure makes it suitable for aging.  Yum.

Learn more from this YouTube video on Hawkes.

Reviews of their tasting room here and here. (Click logo above to visit Hawkes’ website.)

Still haven’t registered for this fabulous event? Register Now!

 

Sonoma Appellation Celebration

Sonoma AVA

The Napa/Sonoma WWS chapter is kicking off its first annual Appellation Series by celebrating the wines of the Sonoma AVA.

What is an “AVA”? An American Viticultural Area is a designated wine grape-growing region in the United States that is distinguishable by geographic features, and has its boundaries defined by the Alcohol and Tobacco Tax and Trade Bureau (TTB), United States Department of the Treasury.

Why group wines by AVA? There are many answers, but let’s start with the fact that traditionally, in old world wine-growing countries, such as France, Italy and Spain, the finest wines came to be known from the locations in which the grapes were grown. Knowing that the wine you are about to consume is from Sonoma provides greater confidence in the bottle’s contents than a wine from, say, Timbuktu!

On June 9^th, we will be tasting wines from three of Sonoma’s finest wineries with tasting rooms on the historic Sonoma Plaza. We’ll have more in a future post about wine history and current production in Sonoma County, but for now, here is more on the three wineries (cribbed somewhat liberally from their own websites, linked below):

Roessler’s Estate Vineyard is located 4 miles from the Pacific Ocean in the northernmost area of Sonoma County and was planted in the early summer of 2003. Founder Roger Roessler is joined by his brother, Richard Roessler, and renowned winemaker Wells Guthrie in developing some of the region’s finest vintages.

Roessler Cellars has made it a mission to make the finest single vineyard and appellation Chardonnay and Pinot Noir since 2000. They produce the highest-quality single-vineyard and appellation designated wines from the best wine growing regions in the United States. Their growers cultivate the grapes according to their strict farming criterion, and they carefully craft their wine to represent the best and breadth of America’s wine country.

Roessler primarily focuses on single-vineyard Pinot Noir, but have also added small lots of premium Chardonnay, which they feel are in keeping with their Burgundian roots. By searching out grapes from the premier grape growers in areas best suited to Pinot Noir and Chardonnay, they are able to show unique and distinctive character arising from these specific sites. Working with the growers to maintain quality is paramount to ensuring the highest-quality fruit, and they tirelessly pursue precision in their production facility and in the vineyards.

Great interview with Roger Roessler on YouTube.

Review here and here.

P.S. The Tasting Room was built in the 1920s by the Sebastianis.

Adobe Road Winery produces award winning small lot Cabernet Franc, Cabernet Sauvignon, Chardonnay, Grenache, Meritage, Petite Sirah, Pinot Noir, Rosé, Sauvignon Blanc, Syrah, Zinfandel and Dessert Wines exclusively from Sonoma County vineyards.

Owners Kevin and Debra Buckler have a driving passion for wine. (He is a professional racecar driver and team owner.) They opened the Adobe Road Winery in southern Sonoma County to create wines that capture the essence of the vineyard. “We work hard to make sure each bottle of Adobe Road wine is handcrafted to showcase the best of each individual vineyard in each appellation we make wine from,” says Kevin. “We choose the best parts of Sonoma and Napa Valley for our elite Cabernet Sauvignons, Dry Creek for our hedonistically rich Syrah and Sauvignon Blanc, the Russian River and Petaluma Gap for our ethereal Pinot Noirs and lavishly flavored yet sleek Chardonnay.”

It is this passion to be the best and share his wines with the rest of the world that drives Kevin. With his wine team, he spends countless hours in the vineyard and the winery to perfect the flavor of each wine so they reflect the unique terroir and the passionate grower who farms the land. It is this attention to detail that brings out the personality and character of the wines and has garnered so many awards at major competitions around the country.

A new boutique wine facility was created in 2008 to make wines in small lots with uncompromising control. There isn’t always a need for speed. The winery is specifically designed to allow Kevin and his world-class winemaking team to spend time with each lot. Carefully monitoring each barrel, taking the time to make the right decisions, time to fully understand and manage the variables that go into crafting the perfect wines. You take one look at the winery—with its pristine state-of-the-art winemaking equipment and shiny, spotless floors—and you know there is a desire to make the best.

Video here on their website, and a review here.

P.S. Kevin’s racing company is an internationally prominent manufacturer and distributor of performance Porsche parts!

The Hawkes family has been growing grapes in the Alexander Valley for more than 30 years. They own and farm three vineyards, all planted on sparsely soiled hillsides, and all yielding small amounts of highly intense fruit. When they launched the Hawkes label, they aimed to translate their extraordinary standards for the quality of their grapes into extraordinary wines.

Hawkes’ Alexander Valley wine is made exclusively from fruit they grow, with both farmer and winemaker involved in every stage of the wine’s evolution, from the vine, to the barrel, to the bottle. 

Growing100% varietal grapes for over forty years, and bottling under the Hawkes private label since 2002, father-and-son winemakers Stephen and Jake Hawkes produce handcrafted wines from their family-owned vineyards in the Alexander Valley. Visitors can taste Cabernet, Merlot and Chardonnay indoors or on the patio. The winery’s vintages are sold from the tasting room or online only.

Learn more from this YouTube video on Hawkes.

Reviews of their tasting room here and here. (Click logo above to visit Hawkes’ website.)

Still haven’t registered for this fabulous event? Register Now!

 

The Future of Online Wine Sales: WWS Wine Technology Roundtable Visits Google to Find Answers

By Liz Thach, MW, WWS Communications Committee

On Thursday, May 26, 2011, nine members of the WWS Wine Technology Roundtable carpooled to Google headquarters in Mountain View, California to learn about new tools and methods to sell wine online, as well as new technologies to run a small wine business more efficiently.

The day began with a tour by hosts Joe Rosenberg and Danny Navarro.  The first items that caught our eye as we entered the Google campus were the many rainbow colored bikes that employees were encouraged to ride to connect to multiple office buildings.  Brightly colored umbrellas, tables and lounging chairs, outdoor gardens with herbs and vegetables, sculptures, and fountains could be found throughout the complex, as well as an employee swimming pool, volleyball court, nap pods and the famous Google slide.  The site is home to 8,000 of Google’s 25,000 global employees.

 

Google Headquarters, Mountain View, CA

After the tour, we had lunch at Charlie’s, the largest of many Google restaurants.  A cafeteria style establishment, it offered choices of Mexican, Italian, Japanese, Thai, and many other delicious foods.  Probably the most amazing aspect is that all of Google’s restaurants are completely free to employees and guests, and they are open for breakfast, lunch, and dinner, including some meals on weekends.

After lunch, we were treated to a 2-hour presentation on some of the methods Google has available to increase wine sales (see list below), as well as an introduction to Google Apps Premier Edition.  This is based on cloud technology and is an inexpensive method ($50 per year per employee) for small businesses, such as wineries, to place all of their working documents on a secure Internet server which can be accessed from any device, including mobile phones.  It includes customized website, email, calendar, document storage, and the opportunity to work collaboratively on any document (e.g. MS Word, Excel, Powerpoint, or other platforms) from any location in the world.

Methods to Increase Online Wine Sales

Joe, Danny and colleagues also offered the following methods and tools to either enhance or increase sales:

1)    Set Up Proudct Search – identify someone on your marketing staff to place every SKU on Google Product Search (a free service).  This includes taking a photo of your wine bottle/label, using unique product identifiers, such as SKU, and updating often according to inventory depletions.

2)    Invest in Google Ads – provide a monthly budget for online advertising and appoint a marketing rep to monitor ads.  This allows your wines to be placed in the top or side bars of search pages, but you only pay for advertising if someone clicks on the link.  You can easily track ROI, and for as little as $100 per month can drive much traffic to your website.

3)    Target Cell Phone Users – invest in Mobile on the Go, new mobile apps, and other methods to target cell phone users who are geographically near your winery.  Adopt QR codes and other methods to allow consumers to review and purchase wine via cell phone.

4)    Get on YouTube – film a short and interesting video about your wine, winery, vineyard, or a brand related event and place on Youtube.  This doesn’t have to cost much or be professionally filmed.  Wineries with larger marketing budgets should consider purchasing their own Youtube channel as many spirits companies are, e.g. Gray Goose, Captain Morgan

5)    *Connect the Social Media Dots – have an authentic social media presence on Facebook, Twitter and other platforms to drive traffic to your website, but more importantly adopt the new Google +1 Button when it becomes available (http://www.google.com/+1/button/). This will allow consumers to give their stamp of approval to your wines and website, and will show up on search engines so your friends/family will know the wines you recommend.

6)    Adopt Google Wallet – set up your winery retail room to accept the new Google Wallet technology which allows consumers to load their credit cards onto their cell phone. 

Before departing the Google campus, we took a group photo (see below) and made a quick visit to the Google store to purchase souvenirs for family and friends.  Definitely a fun field trip, and a great way for the WWS Wine Technology Roundtable to gather for its second meeting.

Technology Roundtable Members with Google Staff