When you have to eat your words, use a Dry Creek Valley Zinfandel to wash them down.

Recently, I wrote that while the Passport to Dry Creek Valley is the big daddy of wine events, Hopland Passport is the better value.

I’m a little jaded, I work for what I think is the best tasting room in Hopland; the wines we pour and the food we serve with them are unmatched in quality, so I allowed my pride for what we do half an hour north of Healdsburg with our wine and food at our event to color my writing.

I write about wine while running a tasting room; and in the past I used to sit on the board of, and then did marketing for, Destination Hopland – the folks who put on Hopland Passport. Perhaps, I was a touch biased in my piece for the local paper.

I received a media invite to Passport to Dry Creek Valley from Anne Alderette and Melissa McAvoy, two superstars of media outreach hired by the Winegrowers of Dry Creek Valley (WDCV) to make magic happen.

Passport to Dry Creek Valley

Passport to Dry Creek Valley

I have shared my opinion, long held, that Hopland Passport is the better event value for some time now, and in email exchanges I included a past piece where I wrote as much along with several other wine event recap pieces when corresponding with Anne and Melissa before Passport to Dry Creek Valley.

On the last Saturday in April, I drove to Seghesio Family Vineyards in Healdsburg proper, and was allowed to check in a little early. I am glad that media check in was at Seghesio because the food and wine served up set the tone for much of what would follow.

Seghesio Gamberi e Fregola

Seghesio Gamberi e Fregola

Gambero e Fregola (the most deliciously fried shrimp ever, covered in a romesco, served on a bed of lemon zest cous cous), Penne Bolognese, and homemade Seghesio Italian Sausage were paired up with reds of wonderful body and flavor. With a terrific band laying down great electric jazz jams, I enjoyed one perfect Italian varietal wine after another, with my favorite two being the 2010 Sangiovese and the 2010 San Lorenzo Estate wines.

Next great stop: Amphora Winery, where my high school classmate Karen Mishler Torgrimson works. Amphora is one of over a half dozen wineries that operate in a winery complex just off of Dry Creek Road. Previously, I had focused on Amphora’s Zinfandel, after all, when in Rome and all of that. This time, I tasted Chardonnay to pair with both fresh shucked oysters and a tuna croquette. The oysters were delicious, and the tuna croquette tasted exactly like a good tuna melt tastes – which is a compliment because I love tuna melts on toast. The Chardonnay pushed the limits of tropicality (yeah, I make up words when they don’t but should exist), also a good thing. I also tasted a 2007 Amphora Cabernet Franc, Pedroni Vineyard that showed great fruit and body.



In the same complex of wineries as Amphora is Dashe. Mike Dashe buys grapes from my boss for his wines (and gets huge acclaim), so I always look in when I’m in the area. Dashe shares a tasting room with Collier Falls and it was actually Collier Falls that was on the passport for this tasting room, although all of the family wineries were pouring.

Collier Falls at Family Wineries

Collier Falls at Family Wineries

One of our wine club members, Jenny Candeleria, was greeting folks at Collier Falls and she pointed me to some wines to taste and made sure I got a plate of food. Lots of red and white country western check and hay bales, and the Steve Pile Band laying down bluesy country music. I enjoyed Estate Cabernet Sauvignon and Zinfandel and a country cover I heard cowboy Bob Weir also cover countless times in concert. The food was simple hearty fare with a terrific sandwich of pulled bbq smoked meat and slaw and the chocolatiest chocolate brownie anywhere.

Truett Hurst. I do not know what caused me to stop in, but I am so glad I did. Preston has been my longtime favorite place to spend an afternoon in the dry creek Valley, with their great wines, arbor shaded picnic tables, and bocce courts. Before my visit to Truett Hurst was done, I had a new favorite Dry Creek Valley stop, or a tie between two favorites, one old, one new.

Me at Truett Hurst

Me at Truett Hurst

I was greeted at the door by a lovely schoolteacher from Ukiah, where I live, who works some weekends at the winery. Upon check in, she told me that after getting some wine, I needed to head out back for some food and then, if I could make the time for a short walk, I had to go sit in a chair beside the river. Best advice all weekend!

Herb gardens at Truett Hurst

Herb gardens at Truett Hurst

The tasting room building is comfortable, well laid out, features two tasting bars, upright refrigerators filled with yummy picnic provisions, and spectacular photographic art that let me know immediately: I was in a winery with biodynamic wines. The animal photos told of wines made from grapes grown in a biodiverse and organic manner, with a touch of ritualistic magic on the side.

The River at Truett Hurst

The River at Truett Hurst

The tasting room staff at Truett Hurst Winery confirmed that they had recently received their Demeter Biodynamic Certification, a many year process, and then listing the owner partners they surprised me: Paul Dolan, iconic Mendocino County grower, winemaker, and a past guest at our Wine Club Dinner, was one of the owners. I like Paul Dolan a ton, and was now, perhaps, predisposed to like Truett Hurst.

Okay, a quick review of biodynamic growing practices: start with organic growing; no synthetic pesticides, insecticides or fertilizers – No Monsanto RoundUp! Next, grow beneficial cover crops to fix nitrogen, attract beneficial insects, and possibly provide some food (fava beans do go great with a nice Chianti). Now bring in some happy animals; chickens to eat less than beneficial insects, sheep to mow the covercrops down, and of course the animals leave behind a natural and unmanipulated fertilizer for the grapevines. Okay, now comes the magic: take a cow horn, fill it with cow poo, and bury it by the light of the moon on one solstice. Near six months later, unbury the cow poo filled cow horn on the next solstice and place it in a barrel full of collected rainwater, or virgin tears, to steep, making a cow poo horn tea. Do not drink the tea, but instead use the liquid preparation to spray the vines. Seriously, you have to do this if you want Demeter Certification. I don’t know if the ritual magic has any real benefit, but I know that time spent in the vineyard with the grapevines is never bad, so while maybe not any better than simply growing organically with maybe some biodiversity in the mix, it isn’t a bad thing. Heck, maybe the magic does great things, I don’t know, but I do know the practice has passionate adherents, like Paul Dolan. Cesar Toxqui, another winemaker from my area is another true believer and he, like Paul, makes great juice.

Anyway, back to the juice. I tasted the 2011 Red Rooster Old Vine Zinfandel, a solid offering made even more solid when I stepped into the large back yard and found three delicious treats to pair it with served up by Peter Brown, the chef at the Jimtown Store: Pork Rillettes (think phenomenally flavorful pork pate), deliciously light slaw with lots of nice acid and herb, and possibly the weekend’s best bite, a mascarpone and pistachio stuffed date. The pourers were generous with pours, and I took a decent 4 oz of the 2011 White sheep Pinot Noir with me as I walked through flower and herb gardens, planted to attract beneficial insects but also offering up the most intensely pungent natural perfume, and on a short distance to where I found groupings of red Adirondack chairs arranged under tree shade on the bank of a calming babbling river – it looked more like a creek, but why quibble?

The peacefulness, sitting comfortably in a chair, glass of delicious Pinot Noir at hand, the lovely earthy dried cherry aromas and flavors, everything at Truett Hurst made me happy.

Who has the biggest balls in wine country? The folks at Malm Cellars, that’s who. Enormous cajones, I tell you. Words I thought I would never write: “and I poured out the Chateau d’Yquem,” but the folks at Malm had me writing it before I was done visiting them.

Malm Cellars

Malm Cellars

I had friends in the Dry Creek Valley, tasting wines, but had no idea where they were; my phone and mobile internet coverage were non-existent for most of the day throughout the valley. At one point, I headed back to Hwy 101, for a wi-fi connect, and in checking out #dcvpassport tweets, I got into an exchange with Lori Malm, no relation, about Malm Cellars, and decided to visit them.

Hardest to find winery of Passport to Dry Creek Valley may go to Malm Cellars. Like many of my favorite adult juice makers, Malm makes their wines in an industrial park. Down a dead end (W. North) street,  behind a row of buildings, I found them at last.

The food was flavorful, from butter drenched scampi shrimp to simple but perfectly executed bbq, and the wines were delicious from a 2012 Sauvignon Blanc through a 2009 Cabernet Sauvignon, but if I had any criticism it would be that the food flavors were a bit intense, overpowering the wines a bit. I just took them separately, along with lots of water in between.

A major highlight of the entire Passport to Dry Creek Valley weekend event came when I tasted, side by side, a 2005 Chateau d’Yquem (rated 97 points by Wine enthusiast, 97 points by Wine Spectator, and 92 points by Robert Parker’s wine advocate) at $429 for a 375 ml half bottle up against a 2010 Malm Cellars Late Harvest Sauvignon Blanc at $97 for a 375 ml half bottle.

At $429 for a half bottle, I do not taste a lot of Chateau d’Yquem, a late harvest, botrytis blessed Semillon and Sauvignon Blanc blend, usually 80%/20%. This was a terrific wine, as you would expect, but I liked the 2010 Malm Cellars Late Harvest Sauvignon Blanc more. It wasn’t even close.

I will forever be impressed with Malm’s courage to compare themselves with the best, and prove they are better.

I will also be picking up a bottle to pair with foie gras, ordered in from outside the state, because a wine this good demands a pairing this great. Malm Cellars is located at 119 W. North Street near Moore Lane in Healdsburg.

I finished day one on Westside Road, near West Dry Creek Road, at DaVero Farms & Winery, but I would recommend starting there instead of finishing there. It was hot Saturday afternoon, and most of DaVero’s offerings were arrayed outdoors among the organic and Biodynamic fields, where shade was short.

Salmon at DaVero

Salmon at DaVero

A welcome bite of skewered salmon, with a very little farm olive oil, lemon, and salt, reminded me why I consider salmon a perfect food. Paired with Malvasia Bianca, a varietal I first fell in love with years ago when Bonny Doon’s Randall Grahm was introducing many of America’s wine lovers to it, I was pretty happy. The DaVero Sagrantino, a rose berry Italian red varietal, went great with bites of grilled lamb and rustic pizza slices.

One of the things that impressed me about Passport to Dry Creek Valley was that each of the participating wineries had a 5 gallon thermos cooler for water, each with a matching “hydration station” sign. I took advantage of the offered water at every stop, consuming far more water than the amount of wine I tasted. Kudos to the folks at WDCV for the thoughtful and caring touch. Hey, Destination Hopland, I’m looking at you, follow suit, okay?

Meyer Lemonade at DaVero

Meyer Lemonade at DaVero

DaVero went one step further. In addition to the hydration station water, DaVero provided Meyer lemonade. Thank you, thank you, thank you. In the heat of the afternoon, this was a most appreciated touch. You are the bomb!

Day two, I was joined by my good friend Serena Alexi. Serena has joined me for other tastings, and has helped me by making sure I get the good picture, or taste the yummy wine, or pick up my notebook when I leave. That, and she knows more folks in Sonoma County’s wine industry than I do these days.

Serena Alexi at Passport to Dry Creek Valley

Serena Alexi at Passport to Dry Creek Valley

Our first great stop was Ridge Vineyards. Everything, as expected, tasted great, but my favorite was the 2011 Zinfandel, made from Benito Dusi’s grapes in Paso Robles. Paired with the Sonoma duck mole and corn spoon bread prepared by feast catering, this was a great start to our day.

Under the shade at Ridge

Under the shade at Ridge

Kachina Vineyards is off Dry Creek Road about as far as any winery has ever been off any road. It is way the hell back off the road, a decent drive. The location is worth the travel. Remote, quiet, and bucolic, Kachina welcomed guests with a quiet and relaxed greeting…and homemade corn nuts. Kachina is off the grid, relying on solar energy to power their endeavors. The sun was out and Serena and I found a couple of comfortable wooden chairs at a table in the shade and set up base camp, leaving only to try a new wine and quickly return to the comfort of our camp.

A paper bowl of yum at Kachina

A paper bowl of yum at Kachina

I found myself favoring a Sangiovese Rose at Kachina, and a terrific simple rustic grilled meat, onion, potato and tomato dish.

Back to the road, we made our way next to Unti Vineyards. I think Unti Vineyards was the favorite stop on day two for both Serena and me. 

Everything Unti did at Passport, and they did a lot, worked effortlessly. Okay, that isn’t fair, there was obviously a lot of work that went into everything, but it was presented so well as to seem effortless.

Oysters at Unti, fresh from Tomales Bay

Oysters at Unti, fresh from Tomales Bay

The wines, from a 2012 Rose, through Grenache, Segromigno, Montepulciano, and Zinfandel were all excellent. The food, from the best guacamole ever (www.poormansbutter.com) and the tastiest oysters from the famed Tomales Bay Oyster girls (you’ve got to try the sassy pink horseradish sauce) outdoors, to the indoor food: truffled duck liver terrina with grilled bread and truffled salt, meatballs “dabe glace” with roasted red pepper salad, and eggplant caponata bruschetta, was varied and uniformly outstanding. The music, when we were visiting, was provided by the local high school’s jazz combo, and they were great.

Proof for the existence of a loving God: Truffled Duck Liver at Unti

Proof for the existence of a loving God: Truffled Duck Liver at Unti

The reds at Unti Vineyards were excellent, but Sunday was a scorcher, hotter than Saturday, which made me really appreciate the 2012 Rose, a Grenache/Mourvedre blend, so juicy crushed berry over ice yummy, and the 2012 Cuvee Blanc, a blend of Vermiento, Grenache Blanc, and Picpoul, that paired perfectly with the oysters.

Because, I was so impressed with Truett Hurst the day before, I returned to share my find with Serena. We have often visited Preston before, and she could see easily why I loved this spot as much. Serena also liked the wines, the herb and flower gardens, the food from Jimtown store, and the comfy chairs by the river.

The final stop for this year’s Passport to Dry Creek Valley was at Michel-Schlumberger. I decided to visit, finally, because the winery fields two teams that I golf against each year in a wine country invitational tournament at the nearby Windsor Golf Course each year, and because they put up fellow wine blogger Hardy Wallace as he transitioned from a Really Goode Job to a great one.

The courtyard at Michel-Schlumberger

The courtyard at Michel-Schlumberger

What a lovely spot, again a bit of a drive off a main road, off West Dry Creek and up Wine Country Road, Michel-Schlumberger offered up a gorgeous courtyard, shaded places to sit and enjoy their wines and food offerings, and a very skilled Spanish flamenco styled guitarist.

I had a delightful Pinot Blanc paired with a cucumber and grape gazpacho, served in the cool cellar, that made me glad we were finishing our weekend at Michel-Schlumberger, a perfect last taste on a hot day.

I wrote, perhaps foolishly that, at $45, Hopland Passport was a better value than the $120 Passport to Dry Creek Valley. I visited the same number of wineries that participate at Hopland Passport, 17, and wrote up the 9 I loved when visiting Dry Creek Valley. I expect the experiences would be the same at either event, visit 8-9 each day, and absolutely love a little over half.

That said, next year, I could visit a completely different 17 wineries at Dry Creek Valley, and a completely different 17 the year after. With a greater number of tickets sold, and at the higher price, participating wineries can spend more and offer more, knowing they will see substantial reimbursement checks. Every Dry Creek Valley winery treats folks like McFadden does in Hopland -or better, with the crazy large reimbursement money to do it. The signage, the hydration station water coolers, comfort stations, spectacular food, live music, the appreciation of marketing, the emphasis on quality media outreach; we in Hopland could learn a lot more from our friends to the south.

Passport to Dry Creek Valley rocked my socks off, and is the undisputed heavyweight wine weekend event champion of the world. The preceding words were washed down with a glass of 2010 Seghesio Cortina Zinfandel from a bottle I bought shortly after checking in.

I pulled into a Santa Rosa business park on Saturday, looking to find the location of the NPA, the Natural Process Alliance, so that I could more easily stop in one weekday to taste some of their wines.

I was thinking that, operating in a business park, the NPA might keep typical business hours and could be closed for tastings on a Saturday.  I am pleased I was wrong.

I did have a brief moment of difficulty, as the business park map did not include the NPA. It did, however, have a listing for Salinia, and that struck a memory chord.

I knew I was at the right place when I saw Lioco bins in front of the roll up door; the NPA owner and winemaker Kevin Kelley is involved with Lioco and Salinia as well as the NPA. I found the winery crew busy at work, scrubbing, cleaning, and preparing for a grape truck’s delivery. Crawling out of a bin, where he had been hidden from me, came Hardy Wallace, who only moments before was on his hands and knees, scrubbing the bin clean with a stiff brush.

Cleaning is a never ending activity at a winery

Forklift stunts performed by pro driver on a closed course. Do not attempt at home.

Hardy Wallace did some wine tasting and wine writing on his blog DirtySouthWine.com before becoming arguably the most, some would say only, famous wine blogger when he was chosen to be Murphy Goode’s Lifestyle Correspondent in a Kendall Jackson Wines media bonanza job search.

The Murphy Goode contest generated a lot of attention, and did more for Hardy Wallace’s brand than it did for Murphy Goode or Kendall Jackson. When the job term expired, Wallace did not renegotiate a new contract, or continue his employment, as expected; instead he moved without delay to work with Kevin Kelley and the NPA, the move guaranteeing that the NPA would bask in Hardy Wallace’s reflected notoriety.

I tried to be the Murphy Goode Lifestyle Correspondent; out of 1,997 video applications, mine was the 8th most popular, I would have focused more on Sonoma County and the winery brand than my own brand, and I will admit that I was a little envious of Hardy Wallace’s opportunities…and then in January this year I met him.

Surrounded by tasters at the first night of ZAP tasting, Hardy Wallace looked up, saw me – having never met me – recognition flashed, and he came out from behind a table to greet me by name and shake my hand. I can remember wines I tasted over 30 years ago, but have trouble with names of people I met only five minutes ago, so instantly I was both impressed and charmed. Hardy was friendly, warm, genuine, welcoming, as happy to meet me as I was interested to meet him.

I had read much of the story of Hardy’s move to the NPA, and reviews of the wines, but I wanted to taste the wines myself, and it was nice seeing Hardy again.

There is a near cult like feel to the reviews his fans and friends write about the NPA wines. I wondered whether the words I had read were perhaps influenced by Hardy’s personality and fame.

I need to say that Hardy didn’t leave the KJ family of wines for the easy life. Hardy could have continued where he was, traveled the country, and lived the very good life, doing very little actual good. His fame, the Hardy of KJ’s creation, meant that a lot of his talents would be wasted. A host of other social media marketers, toiling in anonymity, could have accomplished more work for KJ’s wine brands than Hardy, as Hardy had become too valuable as a publicity asset to allow to toil away behind closed doors. Hardy chose not to be a very well paid, pampered, pet.

Hardy busts his ass at the NPA, as does everyone who works there. Hardy is just one of the crew, he just happens to be the most likely member of the crew to pour wines, do a little social media marketing, and simply by being at the NPA, he continues to attract attention to the wines of the brand he works for. It could be argued that Hardy is using his fame not just in support of a wine brand or wine maker, but in support of a more natural wine movement.

What is natural process wine? It begins in the vineyard, whether certified organic, or biodynamic, or uncertified but making the same choices, not for paper but for flavor, and extends into the winery where as little of the winemakers influence as possible is involved. It is letting grape juice become wine with little intervention. Wines made naturally the way they would have been made 1,000 years ago, before the advent of harvesting machinery and the development of enology and viticulture science, before artificial yeasts, before fining with animal products, before gums, before catalogs of chemical additives and processes of manipulation.

From The Natural Process Alliance’s website:

We believe that expressive soil is sacred, responsible farming is a requirement and natural winemaking is the only option. In the creation of wine, there are innumerable natural processes that are elegant in their simplicity and astonishing in their effectiveness. Our role is but one of these processes and is no more significant than any other. We have joined a natural alliance that has been ignored for far too long.

Wherever and whenever possible we hand farm instead of using machinery. Hand hoes, shovels, machetes and callouses get the work done.

Vines and [native] cover crops have a symbiotic relationship with each other. Attracting beneficial insect, controlling erosion, breaking up, aerating and fixing nitrogen into the soil.

We strive to allow the character of the location and vintage shine. Our annual goal is to have a label that reads, “Ingredients: grapes.”

Sulfur is hesitantly used only when absolutely necessary and in very small quantities.

We will never use: commercial yeast or bacteria, enzymes, chemical or natural additives, animal byproducts, fining agents, filtration.

Our stainless steel bottles are filled and delivered to our partners regularly while the empties are returned to the winery for reuse.

Our wines are intended for the San Francisco Bay Area and all points within 100 miles of the winery.

Much like the first time I met Hardy, directly from grape bin scrubbing, he recognized me, and reached out his hand in welcome, greeting me by name. I explained that I was hoping to taste the wines. I confessed to a skepticism regarding the unwaveringly positive wine write ups, and opined that the cult of Hardy might be at work in the overly enthusiastic reviews I had read.

Hardy just smiled, perhaps he has seen the look on enough faces upon tasting the wines to let the wines do the work.

I wish you could smell a winery in action. Just being at one is a gift to your nose. A winery at crush is an even more special place to be. There was an Italian deli, Traverso’s in downtown Santa Rosa, that had been in operation so long that the aroma of Salami, meats, and cheeses had permeated the wood of the walls, floor, and ceiling. I remember our family’s disappointment when they moved to a larger new location without the built in olfactory richness. We experienced a similar sadness when, recently, Traverso’s moved again.

Oak barrels in a winery. Earth shatteringly original photography.

The aromas of fruit, crushed grape, juice, fermentation, and wine at the NPA is heady and wonderful. Bins of grapes arriving, crush, and wines stainless steel fermented, neutral French oak held.

The first wine Hardy poured for me was the 2009 The Natural Process Alliance Sauvignon Blanc Russian River Valley $12. The aroma rocked my head back. Incredibly fruity, it reminded me of a Jimmy Buffett song, “Grapefruit – Juicy Fruit.” The wine was unfined and unfiltered, a little cloudy, darker in color than ordinary. Made from foot tread grapes, 1/3 direct pressed, 1/3 skin fermented, and 1/3 whole cluster fermented, neutral oak, no additives, no nothing. Just fermented Sauvignon Blanc grape juice. Just wow. Hardy smiled a knowing appreciative smile as, from my stunned, amazed, thrilled look, he knew I got it. Citrusy lemon, lime and grapefruit, apricot, pineapple, coconut. Juicy, bursting with flavor, delicious, different.

Wine in glasses, canteen, little used dump bucket, plastic wine thief

Hardy shared with me the work that goes into, and the work that will never go into, these wines. Never better than right now, the wines of the NPA, when ready, are made to be enjoyed now, nor cellared. No bottles, corks, shipping, or sitting on shelves. The wines fill 750 ml stainless steel canteens, similar to the reusable metal water bottles you see fitness folks drinking from. The canteens can be returned to the winery for reuse and refill. The Canteens have a one time cost of $20 each. The wines are not intended to travel more than 100 miles from the winery. With an emphasis on locality, freshness, and flavor, the canteens are delivered to restaurants, including Chez Panisse, which may be the best fit of wine to food ever.

I have never tasted a Sauvignon Blanc like this before, but one taste and I was instantly appreciative of Kevin Kelley’s winemaking, and I was coming to understand that all of the good reviews were not hype.

The 2009 The Natural Process Alliance Pinot Gris Chalk Hill $18 was skin fermented, has much more color and juicy flavor than other Pinot Gris, and showed nice dried fruit and floral notes; cranberry, and blackboard chalkiness.

The 2009 The Natural Process Alliance Chardonnay Sonoma Coast $30 is also 100% skin fermented, with no racking, no fining, no stirring, just sitting and becoming itself. Bright lemon and apple with an herbal artichoke note. Never in my life did I think I would write I smelled or tasted artichoke in a Chardonnay, and if you told me that I would find it, I wouldn’t have thought that it would be a good thing. I love artichokes, and my wife and I used to buy them 20 at a time fresh off the plant in Castroville weekly during season, but in a wine? Well, it was here, it was clean, it did not come off as cooked vegetal, but just a surprising and interesting note. Hardy told me this wine was especially vulnerable to oxidation, and could throw an oregano note if exposed to air for long. In my glass, it didn’t have the chance.

The final The NPA wine is called the unicorn, because as wonderful as it sounds, it didn’t exist. Seriously, it is called Sunhawk, it is co-fermented from a Mendocino County field blend of Grenache, Syrah, Mourvedre, Roussane, Marsanne, and Viognier. That it was sold out is like being told that Willy Wonka has closed his factory, or Disneyland is closed for cleaning. It is enough to make the baby Jesus cry. The unicorn, when available, runs $24.

The three wines I tasted were fun for being different, not boring, not old, exciting. Listening to Hardy Wallace share little tidbits, winemaker notes, I could see why Hardy Wallace won the Murphy Goode competition. His enthusiasm is infectious. Hardy is one of the most upbeat, happy, positive people I have ever met; his vibe is genuine, and would not become tiresome. Heck, I was starting to like Hardy Wallace more than I like myself.

I want Sunhawk! It’s on the board, dammit!

Hardy moved from the “drink right now” wines of the NPA to Kevin Kelley’s “held before sale and can/should be held onto longer” wines of Salinia. Kelley picks his fruit on acid, not on brix, leading to structured wines of round drinkable fruit.

2006 Salinia Chardonnay Heintz Vineyard $45 30% skin fermentation. I have described wines as being straw gold, pale gold, white gold, yellow gold, and golden, but this wine’s color is gold. Really, just plain, genuine gold. Butterscotch and caramel nose, richly aromatic, lemon, apple, clean olive oil, and brine. Round, balanced, integrated flavors. Lemon, lime, lychee, wet stone, cream, apple. Light honey and white flowers on finish. Delicious. Showy, without trying, sometimes quality can’t or shouldn’t be hidden.

Salinia Chardonnay

2006 Salinia Pinot Noir W.E. Bottoms Vineyard $45 Russian River Valley Occidental tree shaded vineyard below the fog line but protected from the afternoon sun’s intense heat. Gorgeously round, round, round. Nose: smooth, completely lacking any harsh notes, rose petal, cherry, spice. Many noted, integrated. Mouth: Oh, my God. Gorgeous flavors. Easily, one of the best Pinot Noir I’ve tasted this year. Beautiful, cherry, cranberry, herb, spice. Drinkable, accessible wine.

2007 Salinia Syrah Heintz Vineyard $45 Chocolate, cigar box, cedar nose. Round, not typically off-puttingly astringent, woody or green. 50% whole cluster. I am not generally a fan of Syrah, but this wine, bursting with juicy drinkable fruit, is the best Syrah I have tasted this year. I like it long time. Just as I was writing a note that this is Pinot Noir approachable Syrah, Hardy was telling me of a blind tasting where a wine writer asked for notes on this Pinot Noir. We also shared anecdotes about the difficulties of marketing Syrah, no matter how good. The good news for Salinia, this Syrah is great, and they don’t make much. It will all sell, and those lucky enough to buy it will have a true gem.

I have worked for a winemaker I loved, whose every wine was delicious. My job selling that wine, marketing it to those who had not yet tasted it, was one of the easiest jobs I ever had. It never felt like work, I loved marketing those wines. I see in Hardy Wallace a similar happiness, a love of what he is doing, a little boy allowed to play all day at something fun. I am grateful to Hardy for his time, and for the chance to get to know him better; it is wonderful to see someone so good at what he does getting to do it for the perfect purpose. Hardy Wallace and Kevin Kelley are a match made in Heaven.

If Hardy knows a picture is being taken, he will mug for the shot

Kevin Kelley makes amazing juice. Hardy Wallace brings more attention to that juice. The juice is worthy of the attention. It is a perfect cycle. The production is small enough that not much of Hardy’s social media marketing pull is needed, and Hardy gets to help make the juice, while Kevin gets a cheerful, dedicated cellar hand. I am heartened that such perfect matches exist.

The latest truck with grapes has arrived

I bought a bottle of the Salinia Pinot Noir, and a canteen of the NPA Sauvignon Blanc. While the Pinot has been put away, last night I marinated bright clean bay shrimp in zest and juice of lemon, lime, and grapefruit, added razor diced shallot and some cilantro, then just heated the shrimp mixture in a light cream sauce, which I poured over flat spaghetti, and paired it with the Sauvignon Blanc.

Hardy thiefing Sauvignon Blanc from the last barrel for my canteen

The recipe was inspired by the fresh fruit and citrus flavors of the wine, and the dinner was stunning, both for the simplicity and the utter deliciousness.

Sunset awarded “The Green Award” to the NPA

Bottom line, there really isn’t any hype regarding Kevin Kelley’s wines. They are delicious, and stand out in a crowded field of other wines available for their honest, unmanipulated fermented grape flavors. In a world of winemakers pretending to seek terroir expression, Kelley’s wines, devoid of artifice, may be the truest expressions of terroir available in California wines today. These wines are worthy of the praise wine writers are heaping upon them. Hardy Wallace is about as effective a brand ambassador as The NPA and Kevin could hope for; you can’t meet Hardy and not like him.

The Natural Process Alliance and Salinia wines can be tasted at the Santa Rosa business park winery location, 3350 Coffey Lane, Santa Rosa, CA 95403. For more information, call (707) 527-7063.

Today I look back at where the blog has been, and where I would like to see it go in the next year. This isn’t a self congratulatory puff piece, at least that isn’t my intention; I want to touch briefly on some topics that I hope to cover in greater fullness in the next year, and rededicate myself to what I think I’ve done well with my blog over the last year.

In January last year, I started blogging on Myspace, not about wine, but about whatever I wanted. My writing was equal parts journal, soap box, and therapist’s couch. I wasn’t writing about wine, and the writing didn’t come easy every day, but I found that I enjoyed writing. I found that the writing helped me clarify my thinking on a variety of subjects, and I found myself shocked when people found their way to my random writing and bothered to read it.

It wasn’t until May that my first wine oriented articles appeared in the blog. Murphy Goode was looking for a really good Hardy Wallace, and at the time I thought I would be a great candidate. Murphy Goode’s contest is why I started to focus on wine.

Although I had loyal facebook friends, was able to mobilize support from members of online forums where I was a member, and through 30 year reunion communications had my high school classmates voting en masse, all leading to my video application being the 8th most popular out of the almost 2,000 submitted; looking back, I can say I was woefully unqualified for Murphy Goode’s job.

I had more knowledge of Sonoma County than any other applicant, a love and passion for the area I was born and raised. I have awards for marketing Sonoma County wines; my experience is grounded in the real world, and compliments my Bachelor of Science degree in Marketing. I was the perfect candidate, except for one little thing: I wasn’t really a wine blogger, and my writing wasn’t really all that good.

Through the Summer, I continued to write my little blog on Myspace. I still wrote whatever I wanted, and wasn’t hemmed in by being a blog about a subject yet. As I wrote, my writing started to improve. I never felt that my writing was artistic, beautiful, elegant; for me writing felt like craft, not art. The most I could hope for was to construct a well built article. I felt like a handyman.

By Fall, I was happier still with my writing, feeling like a craftsman. I was happy with my writing, and actually proud of a piece or two.

In December, I moved my blog here to WordPress, and originally named it John On Wine, Food, Friends, and Wine Country Lifestyle. I narrowed the focus, and was surprised that inspite of the narrower focus, my readership increased.

Coming to WordPress, I brought some of my writing from Myspace, but deleted the vast majority of what I had previously written. Looking back at my archived articles, I wonder if I might have deleted enough.

Without intending to, I have written almost exclusively about wine in 2010. The writing is easier, I have worked for many years in the industry, have experience, knowledge, passion, and I enjoy sharing what I know and think. I shortened the name of the blog to John On Wine.

Where I once had fewer than 100 find my blog in a week, I now have over 200 people visit my blog daily. There are wine bloggers that claim 10,000 visits daily, so my success is small, but I am happy with it.

The decision to focus on wine was made unconsciously as I looked at the writing about wine, both in print and online. It seemed that wine writers were writing for each other instead of for regular people. Seriously, why waste a sentence writing about  a wine receiving a 100 point score from a well known wine critic if the wine is a small 150 case release, costs $275 a bottle and all of the bottles are already allocated to customers on a list maintained by the winery with a 15 year wait to get on the list?

I am the wine geekiest of my friends or family, the Frasier Crane in a world of Daphne Moons.  I want to write about wines that taste good, cost relatively little, and are readily available. I want to write without pretension or built in snob biases against certain wines (yes, I’m looking at you White Zin). I have friends who didn’t drink wine, but drank beer instead, with meals. I write for them, not other wine writers or bloggers, and I am thrilled when I get an email from a friend about bringing home a wine from the supermarket, or ordering a glass of wine in a restaurant, because of something I have written.

That is why I write, that is who I am writing for. Please do not bring up “monetizing” my blog, a regular person picking up a wine is my payback.

I live in wine country, I write with passion, I do well what the wine industry as a whole does horribly, I market wine, and wine country to my readers. My writing has led to some opportunities, invitations to special tastings and events.

I love writing about a huge tasting like ZAP; the Zinfandel Advocates and Producers grand tasting in San Francisco is an opportunity for a Zinfandel lover to choose, from several hundred Zinfandels being poured by nearly every producer of the varietal, Zinfandels to taste over a three hour period.

I am proud of the recap I wrote covering three days of ZAP events, and about my chance encounter with Zinfandel icons Joel Peterson of Ravenswood, and his son Morgan Twain-Peterson of Bedrock wine Company.

I am equally proud of my piece dedicated to White Zinfandel. There are plenty of wine snobs, many with wine blogs, who write about White Zin with derision. I do not join them, but will happily join a friend at a Summer picnic in enjoying a deliciously sweet and refreshing White Zin.

I visit wineries, and write longer feature pieces, making generous use of photography to paint a better picture of the property than my words convey. I am surprised, when leaving a winery that I am going to write about, to find I love the winery and want to work there – each and every time. Every winery I visit is special, a jewel, worthy of a story, stealing my heart. I don’t seek out special wineries, I just find that every winery I have visited so far is. Sit down with a winemaker, a tasting room manager, a winery owner, and it doesn’t take much digging to find the uniqueness, the magic, the specialness.

I write evaluations and reviews of wine accessories and wine books. My article condemning the vacu-vin pump wine saver was one of my most read pieces and I still have people visiting my site to read that article after Googling “vacu-vin.” I read and reviewed Randall Grahm’s book Been Doon So Long; I loved reading it, I hope my love for the book inspires someone to buy a copy for a wine loving friend, and I know it will make a Christmas Gift list recommendation piece at year’s end.

I write about wine and health. My piece on wine and pregnancy is linked and referenced on several maternity sites. I followed that up with a review of a book on the benefits wine offers in fighting the effects of aging, “Age Gets Better With Wine.”

I have taken up issues; Government censorship of wineries, neo-prohibitionism, wine blogger ethics, FTC rulings that apply to bloggers but not print writers, and snobbery by wine writers.

I don’t want to become a wine blogger writing for other wine bloggers, endlessly twittering about absolutely nothing in an attempt to be a loved member of the in crowd wine blogger community. I’m a 49 year old man, not a 12 year old girl. I believe in the value of community, and I think that reading more than one wine writer has value; I honestly think that too much of the wine writing (I’m guilty of this sometimes) out there just plain sucks.

Here’s a funny one; there’s a wine blog that calls itself “Wine for Regular People” or some such misnomer that reviews bottles of Lynch Bages at $95 and Morley Cabernet at $175. Those are single bottle prices folks. I have just one question for the regular people who read my blog:  How many of you are interested in wines you’ve likely never heard of at prices you’ll never pay? Seriously, I would respect the writing if it wasn’t front loaded with a bald face, um, lie. Change the name of the site to “Wine for Elites For Whom Money Is Not An Issue,” and you will instantly stop being mockable funny and start garnering immediate respect.

While I’m touching on things I don’t like; let me talk about Social Media Marketing hacks. I know of one winery wasting their money on not one, but two employees who together do not accomplish the worthwhile Marketing output of the majority of their peers. To make matters worse, one of them has publicly written that building his own personal brand is his focus in doing his job. What about your employer’s brand? Another gripe, I find there is far too little Marketing involved in most Social Media Marketing. How about you stop talking about your personal business on your employer’s site, maybe try developing a voice, a message, a professional content? My complaints about the weak could fill an entire article, and perhaps in the future, they will. Two people I think are doing a great job with Social Media Marketing in the industry are Eric Hwang and Rick Bakas; on their heels, learning and growing almost daily, is Nicole Marino.

I think that Social Media Marketing holds amazing potential for the wine industry specifically, but the only wineries that will see a benefit are those hiring people with a strong work ethic and pre-existing marketing skills who can apply them within a new environment.

So bringing this post to an end, I want to thank you for your support. I write for you, my regular guy or gal reader. I will continue to write an insider’s view into wine from the wine country. I want to continue to mix it up, providing varied content, but try to find more inexpensive, available, good wine to write about.

I will leave the wine ratings, 100 point scales, letter grade, puffs, stars, to others. I can’t, and don’t want to, taste hundreds of wines at an event and sum up each wine by assigning it a number; there are well read and respected wine writers who do just that already. I am looking forward to Summer, hot days spilling into long warm nights, friends gathered, enjoying food that I prepared from locally sourced farm ingredients, and wines. I love to write about wine in context.

I would rather tuck review sample wines away until Summer and review them in context, painting a much more full picture of fellowship and enjoyment, than open five wines, taste one after the other, and publish my tasting notes today.

ZAP. To most red wine lovers in the bay area, it conjures up visions of Zinfandel being poured at the biggest tasting of Zinfandel anywhere.

ZAP stands for Zinfandel Advocates & Producers and, according to its mission statement, is dedicated to advancing public knowledge of and appreciation for American Zinfandel and its unique place in our culture and history. Winegrowers, winemakers and wine enthusiasts combine to form the membership. The common focus is the preservation and recognition of Zinfandel as America’s Heritage Wine.

Each year, ZAP has a tasting, really it is three days of tastings – a Zinfandel Festival, but most people only know about the last day’s tasting, the Grand Zinfandel Tasting, an opportunity to taste Zinfandels from more than 200 Zinfandel producers. Most people refer to the last day’s tasting as the ZAP tasting, or ZAP fest. I certainly attended ZAP’s Grand Zinfandel Tasting, and I also attended two more tastings in the two days preceding the Grand Zinfandel Tasting.


On Thursday, January 28 the 19th Annual Zinfandel Festival kicked off with their 16th Annual Good Eats & Zinfandel Pairing at the Herbst Pavillian at Fort Mason in San Francisco from 6:00 pm – 9:00 pm.

I was accompanied to the event by a long time friend with a wealth of wine experience and a different palate than mine. She is more fond of giant pepper in Zins, while I generally prefer big fruit balanced, not overwhelmed, by spice.

Roughly 50 wineries poured their Zins and an equal number of restaurants provided food samples created to pair well with Zinfandel.

Most wineries were pouring three Zinfandels, and there is no way I could taste every wine, or even one wine from every producer. Here are the wines I did taste, that I enjoyed:


Acorn Winery

  • 2007 Heritage Vines, Alegria Vineyards, Russian River Valley – “lighter, cocoa spice, fruit forward”

Carol Shelton Wines

  • 2005 Karma – “my favorite wine of all three days
  • 2006 Wild Thing – “Liked it.”

Four Vines Winery

  • 2007 Dusi Vineyard, Paso Robles – “nice red raspberry and pepper nose, raspberry and PEPPER mouth”

Grgich Hills Estate

  • 2006 Napa Valley – “Liked it”

Manzanita Creek

  • 2007 Carreras Ranch – “105 year old vine, chocolate, high alc.”

Mazzocco Sonoma

  • 2007 Warm Springs Ranch, Dry Creek Valley – “yummy with lamb.”
  • 2007 Smith Orchard Reserve, Dry Creek Valley – “Delish on own, WOW with lamb.”


  • 2007 Liar’s Dice, Alexander Valley – “Liked it.”

Outpost Estate Wines

  • 2007 Estate, Howell Mountain – “Serena liked it for huge PEPPER, I liked it less but was glad for some nice fruit in back.”

Peachy Canyon Winery

  • 2007 Especial – “dark purple color, vanilla oak clove spice nose, pepper mouth. dark fruit throughout.”


  • 2007 Dickerson Vineyard – “LOVED it. lots of nice fruit, very approachable.”

Rosenblum Cellars

  • 2007 Annettes’s Reserve, Redwood Valley Vineyard, Mendocino County – “liked it lots, better with food too.”

Selby Winery

  • 2007 Old Vine – “lighter wine of nice balance. Good sipper.”

Storybook Mountain Vineyards

  • 2007 Eastern Exposures, Napa Estate – “nice balance fruit spice pepper. nose leads to the mouth to the finish seamlessly. balance.”


  • 2007 Brsada Vineyard, Sonoma Valley – “round integrated, banked, liked it lots.”

In transcribing my wine notes, I realized that virtually everything I tasted had fruit and spice, raspberry, pepper, etc. I cut that out as repetitive and passed on the remaining impressions. I also chose not to identify or list any wines I did not like. My favorite note for a wine I didn’t like, “a wine worthy of uncooked meat.”

It was nice to finally meet Hardy Wallace. Hardy is Murphy-Goode’s Lifestyle Correspondent, and a genuinely nice guy.

It was also great to see Carol Shelton. I used to work with Carol, she made great wines, I sold the great wines she made. I am fortunate to have had so much contact with Carol in the past. Listening to Carol talk about wines is like listening to Virginia Madsen’s character in the movie Sideways.


Bistro at Villa Tosacano

  • zinfandel infused local wild mushrooms with italian gorgonzola on belgium endive v.fr. – “flavorful and yummy.”


  • zinfandel & hoisin braised beef short rib with parmesan & shaved fennel – “this was so delicious, I shuddered.”

City College of san Francisco Culinary Arts & Hospitality

  • venison sausage on rye with dried cherry marmalade – “yummy, just delish.”

Lark Creek Cafe

  • beef barley soup with herb pesto and chanterelle mushroom – “a tasty soup”

Miss Pearl’s Jam House

  • curried goat withmango chutney and root bread – “loved it.”

Murphy-Goode Estate Chefs

  • pork belly sliders with liar’s dice zin bbq sauce – “loved the pork belly. yum.”

Pazzo Petaluma

  • Agnotti Forestal v.fr. – “OMG My favorite food here. pasta suffed with mushroom in a mushroom sauce.”

Ruth’s Chris Steak House

  • lamb lollipops – “Oh can they cook meet!  LOVED, but I love lamb.”

Surfing Goat Dairy

  • local artisan goat cheeses – “the brine and rosemary goat cheese was made of yum, and I loved the pesto chevre.”

Zin Restaurant

  • Zin’s smoked, house made, fennel sausage with crispy winter hash and eastside farm pepper glaze – “loved.”

Just about everything was delicious. There was one item that tasted of the can, another that might have been good but was soggy when we tasted it late, but the worst idea of the night was a chocolate vinaigrette dressing. It may be the worst idea ever culinarily.



Friday, January 28, at 10:30 in the morning, 150 or so gathered in the Peacock Court Ballroom at the Intercontinental Mark Hopkins Hotel on Nob Hill in San Francisco for the 9th Annual Flights!: A Showcase of Zinfandels  seated wine tasting.

Five winemakers of Zinfandel would talk about Zinfandel blends, field blends and in-winery blends, the history and future of Zinfandel blends, and the place of Zinfandel blends in the market.

When we walked into the Peacock Court Ballroom to find a seat there were rows of long tables set up one behind the other leading from the front of the stage to the back of the room. Set up on each table were placemats and six glasses already with wine.

As I tried to squeeze down a row, finding a chair slightly pulled out, I bumped the table behind me – spilling all six glasses at a place where someone was seated. The someone was Karen Clarke, sales manager and wine club coordinator for Mazzocco Sonoma, and she was wearing, for the first time ever, a brand new white blouse that she purchased in London while visiting her mother. The blouse cost Karen the equivalent of $100, and it now carried a generous addition of the color pink to the once white fabric. I immediately ascertained that Karen was staying at the hotel, and offered to pick up the tab for laundering/dry cleaning. Karen told me that the stain would not come out (oh, where was that bottle of wine away?), so I visited an ATM and gave Karen $100 to cover the cost of the garment. If cleaning really can’t remove the wine stain, then I recommend staining the entire garment evenly in wine; it can still be worn, and a white twin can be purchased.

I was horrified by my oafish and unfortunately costly clumsiness, but I am pleased to say that Karen was really very understanding and sweet about the incident.

I sat next to Lynnell Morgan from Washington on Friday, both at the tasting and at the lunch that followed. Lynnell, it was very nice to meet you.

Anyway, three winemakers spoke, we tasted two wines from each. we took a break while the next four wines were poured, we came back in, two winemakers spoke, we tasted two wines from each, we had a question and answer session, then we had a buffet lunch.

Eric Baugher, Ridge Vineyards

  • 2007 California Zinfandel Paso Robles, 100% Zinfandel, 14.5 alc, $30, ranch of Benito Dusi planted in 1922. – “bright garnet. dried cranberry nose with cherry oak and cedar. wonderful candy cherry raspberry mouth. med body. med  long finish. elegant.”
  • 2007 California Geyserville, 58% Zinfandel, 22% Carignane, 18% Petite Sirah, 2% Mataro (Mouvedre), 14.4 alc, $35, single site field blend from vineyards originally planted 1881, with vines from 10 – 120 years old, 60% 40 years or older. – “dark garnet. darker fruits, plum, smooth pepper, berry and cherry nose. more complexity. nice integration. strawberry, cherry, plum, raspberry mouth. light medium mouth. good acidity. long finish. young. lay this wine down. nice stone fruit from the carignane and tannin and color from the petite.”

Matt Cline, Three Wine Company

  • 2007 “Old Vines Zinfandel” California, 76% Zinfandel, 10% Petite Sirah, 7% Carignane, 5% Alicante Bouschet, and 2% Mataro, 14.9% alc, $18, the grapes come from the oakley, brentwood, antioch area of contra costa county (53%) and from lodi (47%) – “darker purple burgundy. nice dark chocolate cocoa blackberry nose. lush mouth feel. rich fruit, spice, tannin and acid.”
  • 2007 “Old Vines” Zinfandel California, 40% Zinfandel, 33% Carignane, 12% Mataro, 11% Petite Sirah, 2% Alicante Bouschet, 2% Black Malvoisie, 14.8 alc, $18 – “purple burgundy. dusty raspberry nose. soft round mouth blend of raspberry, cherry, spice and pepper.”

Morgan Twain-Peterson, Bedrock Wine Company

  • 2007 Bedrock Heirloom Wine Sonoma Valley, 50% Zinfandel, 25 Carignane, 25% many other things, 15.5 alc, $35, a field blend from his family’s Bedrock Vineyards originally planted 120 years ago. – “spicy, smoky, woody raspberry nose, raspberry, cherry, rose, floral spice. This wine would pop right and left at a multi course meal.”
  • 2007 Ravenswood Zinfandel Bedrock Vineyard Sonoma Valley, 15.5 alc, $50 – “beautiful red. smoke oak dark raspberry nose. cherry and raspberry fruit hang on tannin background. acid. long finish. beautiful wine.”

Steve Hall, Robert Biale Vineyards

  • 2007 Aldo’s Vineyard, Napa Valley, Predominately Zinfandel but field blend including Abouriou, Tempranillo, Petite Sirah, Carignan, Valdiguie, Peloursin, Mondeuse, and Trousseau Gris, 15.3 alc, $52 – “f*** me, that’s good. acid and tannin pepper, smoke, anise, coffee, leather, ripe berry, cherry, raspberry. fit, fruit, fruit. balance, structure. firm. long finish.”
  • 2007 Stagecoach Napa Valley, 15.5% alc, $44, 5 acre Biale Block vines are stressed by steep rocky terrain. – “more vinous, med-full body, round soft lighter raspberry  blackberry cherry pepper.”

Jeff Cohn, JC Cellars

  • 2007 Sweetwater Springs Zinfandel Russian River Valley, 95.5% Zinfandel, 4.5% Petite Sirah, 16.5% alc, $32, not old vine and not head pruned. – “bigger, bolder. black fruit, anise, spice nose, alcohol is evident in mouth. flavors of raspberry blackberry black cherry pepper spice.”
  • 2007 The Imposter Red Blend California, 31% Zinfandel, 33 % Petite Sirah, 31% Syrah, 5% Mouvedre, 1% Carignane, 16% alc, $32, a manufactured field blend – “rich dark purpley color. surprisingly soft round integrated cherry raspberry fruit vanilla mouth. nice lingering finish.”

Best line of the day came from Jeff Cohn: “Why are my wines higher alcohol wines? So you don’t have to drink as much.”

The wines during the seated tasting were all delicious, and averaged 15.3 alc.

The panel were unanimous in the assertion that Zinfandel starts in the vineyard, that growing Zinfandel is far harder than growing Pinot Noir. Pinot Noir will ripen, but the same cluster of Zinfandel that has raisins will also have green unrip grapes. Trying to pick a vineyard of Zinfandel is difficult because of the unevenness in ripeness of the grapes. Further complicating harvesting vineyards intended for field blends are the different ripening rates of the different varietals planted in the vineyard field. Zinfandel must be picked for the average ripeness of the grapes, and the same is true of field blends.

Most, if not all agreed, that stressed vines yield better flavors, and so the ideal where possible seems to be head pruned dry farmed vines.

Turley’s scores from reviewers may be the cause of the invariably jammy, high alcohol sweet round Zins found in the market.

I tasted wines that ranged from 100% Zin to a wine where Zinfandel was not the predominant grape. I wondered when a Zin stops being a Zin. How much Zinniness (yes, it is a real word, I invented it) is required in a wine to be considered appropriate for inclusion at ZAP?

Not really talked about directly, but I think the purpose of the tasting may have been to start a conversation among lovers of Zinfandel about the future.

Winemakers of Bordeaux varietals who don’t make a wine capable of varietal designation, a blended wine, are able to label their wine Meritage, and consumers will have a rough idea of what to expect if buying it from a store or ordering it off a wine list.

What about our Zin based mutt blends? Are there enough of them to come up with an umbrella name for marketing? Would there be more Zin blends made if there was such an umbrella name? What name? Heritage (Rhymes with Meritage), Heirloom (referring to Zinfandel’s long history as a California cultivar), or some other name?

All in all, a really good event…even though it cost $100 for a white shirt I’ll never wear.



At the buffet lunch, I had a special treat. Joel Peterson and his son Morgan Twain-Peterson sat at our table and shared their thoughts, a 2008 Bedrock Vineyard wine, and answered our questions. They kindly stayed long after the buffet lunch room had emptied, speaking for about an hour.

Joel Peterson is the owner and winemaker of Ravenswood, one of the Zinfandel’s most famous producers. Morgan is Joel’s 29 year old son, and is both the winemaker for Bedrock Wine Company and a vineyard manager of Bedrock Vineyards.

Joel told us, “Zinfandel is California’s own. There is nothing that even comes close. These talks of blending [Zinfandel] instead of Cabernet or Chardonnay, Zinfandel, Heritage, whatever it will be called, will be how we establish ourselves against European wines.”

Joel listed the “three Zin sins: too much oak, too much alc, too much sugar.”

On over-oaking of Zinfandel, Joel said, “typically, wine should be named for the forest [the barrels came from] not the varietal” Morgan offered, “Missouri or Ozark.”

Joel continued, “Wood and sugar? They take away any subtlety.”

Morgan spoke to prices, the economy, markets, “There’s a necessary realignment, QPR, that’s quality price ratio, there’s a lot of $80 Cabernet that needs to go away.”

Joel and Morgan both spoke about the vineyard owner tearing out producing vines to plant to a different “hot” varietal, chasing the boom. On replanting to Pinot Noir in the Russian River Valley, Joel shared, “I lost my best Petite Sirah Vineyard or Pinot in the Russian River Valley and they can’t sell their Pinot. What a waste.”

It was amazing just getting to listen to Joel and Morgan. The grape didn’t fall far from the vine. They are both excited, passionate, and knowledgeable. They want to share what they know. Joel is a celebrity, or superstar, winemaker; he has earned his reputation.

If people were stock, I would invest every cent I had in Morgan Twain-Peterson. Morgan is going to be around a long time, making great wines, growing great grapes, and will be an industry leader.



The last Zinfandel Festival event ZAP holds is by far the biggest and most famous, on Saturday, January 30 at both the Herbst and Festival Pavillians at Ft Mason in San Francisco over 200 Zinfandel producing wineries pour their wines for a Zin loving general public at the Grand Zinfandel Tasting.

I have attended three previous times in the past. I remember when the event was smaller and could be held in just one pavilion. I remember when Randall Grahm dressed in the vestments of the Catholic church to pour Bonny Doon’s Cardinal Zin. My brother just reminded me he got a Grgich print signed by Mike Grgich at ZAP years ago.

The general public can come and taste wines between 2:00 pm and 5:00 pm; ZAP members may start an hour earlier at 1:00 pm. I can say from experience that the number of people who attend ZAP’s big tasting is huge, the crowds immense. Trade and Media are allowed an earlier start, with a tasting from 10:00 am until 1:00 pm.

I was able to taste as a member of the media. Again, my friend Serena Alexi accompanied me to the Grand Zinfandel Tasting. Here’s the things that I tasted that I liked:

Amphora Winery

  • 2007 Dry Creek $26 – “cherry, raspberry, lovely, drinkable”

Bedrock Wine Company

  • 2008 Lorenzo’s Heirloom Dry Creek Valley – “about 50% Zin, 25% Petite, 25% Carignane, with all the rest too. LOVE! Nice firm dark fruit.”
  • 2009 Stellwagon Vineyard sonoma Valley Barrel Sample – “50% Zin, 25% Carignane, 25 % 18 other varietals in field. dark, black cheery, coffee.”

Chiarello Family Vineyards

  • 2007 Giana Napa – “if I was trying to make a Zin taste like a Napa Zin, it would taste like this. 15.3 alc”

DeLoach Vineyards

  • 2007 Forgotten Vines, Sonoma County $32 – “soft zin. rose nose. light-med body. spice, coffee, cranberry raspberry mouth. nice. lingering finish.”

Haywood Estates

  • 2006 Los Chamizal, Los Chamizal Vineyards, Sonoma Valley $28 – “like it. well balanced. nice acidity. good fruit.”
  • 2007 Rocky Terrace, Sonoma Valley $38 – “afternoon sun and more exposure. quiet nose leads to LOVE. mouth fruit forward, lush, a surprise explosion.”

Hook & Ladder Winery

  • 2006 Station 10, Sonoma County $17 – ” Would be a REALLY good food zin, taste different when paired different.”

Manzanita Creek

  • 2007 Alfonso (select bottling), Shiloh Ranch, Russian River Valley $38 – “bright cherry raspberry fruit with chocolate. acid. really good. ager.”

Martorana Family Winery

  • 2007 Alexander Valley Family – “light med body. nice balance. dark fruit in nose to raspberry and spice mouth. lingering finish.”

Matrix Winery

  • 2007 Dry Creek Valley $45 – “16.1 alc. nose wow fruit. less fruit in mouth. lingering finish.”

Mauritson Family Winery

  • 2007 Rockpile Ridge Vineyard, Rockpile Ridge, Rockpile $35 – “nice fruit. LOVED. must find their tasting room and taste entire rockpile flight.”


-seriously, didn’t they get the memo from Karen not to wear white to a ZAP event?


  • 2006 Snake Eyes, alexander Valley $35 -“Hardy injured his wrist, or maybe pourer’s fatigue set in, but pours could be heavy, making M-G a popular spot. I like snake eyes. drinkable. very drinkable. *Serena said “that’s what M-G is.””

Pezzi King

  • 2007 Dry Creek Valley Reserve Zinfandel – “black fruit and earthy vanilla”


  • 2008 Big River Vineyard, Alexander Valley $35 – “100% old vine zin. brighter fruit.”
  • 2008 Dickerson Vineyard, Napa $35 – “100% old vine zin. OMG! mouth.”

Saddleback Cellars

  • 2007 Old Vine, Napa Valley $36 – “85% calistoga, 15% sonoma, 100% zin. fruit and spice.”

Carol Shelton Wines

-I couldn’t get near her wines, the media and trade were 10 deep in front of her offerings.

T-Vine Cellars

  • 2007 Brown Vineyard, Napa Valley $36 – “100% zin from 15 year old vines, which surprised me – there’s a ton going on. perfume rose dark candy cherry fruit. good acid.”

Tin Barn Vineyards

  • 2007 Tin Barn, Gilsson Vineyard, Russian River Valley $27 – ” LOVED. lovely spice and fruit cherry raspberry soft supple, thoroughly drinkable.”

Tres Sabores

  • 2007 Estate, CCOF, Napa Valley $35 – “california certified organic farmer, candied cherry berry. delish. owner Julie Johnson was incredibly sweet and welcoming.”

Turley Wine Cellars

  • 2008 Hayne Vineyard, Hayne, Napa Valley  Barrel Sample $75 – “bottle march, release november. elegant, acid young wood fruit tannin.”
  • 2008 Old Vines, California – “release march. spice pepper cedar wood vegetal undertone, cranberry, smooth raspberry cherry anise. light soft finish.”

V. Sattui Winery

  • 2007 Gilsson Vineyard, Russian River Valley – “spice anise dusty cocoa leather veg spice and fruit. shorter finish.”

I am grateful to Serena Alexi for accompanying me to the ZAP events at Fort Mason on Thursday and Saturday. Thank you for the incredibly thoughtful book, and for introducing me to a great restaurant – next time I am getting the #19. Thanks also to Julie Ann Kodmur.

DISCLOSURE: I received press passes to the events I attended. Additional passes were made available for my guest, and 4 more tickets to the Grand Zinfandel Tasting were made available to me to use in contest giveaways for my readers.