I wake up every morning only to realize that it isn’t a reoccurring bad dream I keep having but a new day and the new reality of a world suffering through the Covid-19 pandemic, I struggle to believe that the images and commentary from around the world are actually taking place and isn’t the plot from a futuristic sci-fi novel. I take comfort in knowing while most of the country is safe at home under a “Stay at home” order Nature is moving forward at its own pace unaffected by the current state of human affairs. That won’t last long because crops will need to be planted and vineyards will need to be tended. Those jobs will take labor and labor will be hard to find now that the flow of migrant workers has been severely restricted to mitigate the spread of the virus.The biggest question yet to be answered is if the virus will peak and recede soon enough to allow work to start or will it linger causing a catastrophic interruption of all food and material commerce. That is a question that no one can answer while we’re in the midst of this unprecedented disaster. My best advice would be to explore some of those bottles you have been saving for a special occasion and enjoy them now because when will you be experiencing a more memorable event that this? Stay Strong, Stay Safe and Stay Home
I would like to invite you to view my article about Saperavi in the Spring 2020 issue of Michigan Uncorked. An online version of the magazine can be accessed by going to http://michiganuncorked.com and clicking on the Spring issue link on the home page to read the free flip-page edition (I’m on page 6 + 7) or use this link to go directly to the front cover of the magazine http://online.fliphtml5.com/hllky/gjob/#=6This is an edited version of an article that appears in the Spring 2020 issue of the American Wine Society Wine Journal.
Thanks to Michigan Uncorked’s Editor-in-Chief Jim Rink for the opportunity to share my story with the readers of Michigan Uncorked. I hope you enjoy the article and it provides you a bit of relief from the uncertainty and stressful times we are experiencing. Be prudent and stay safe!
If you like Sauvignon Blanc but sometimes want a wine with a little more body and complexity then you should try Grüner Veltliner. Grüner Veltliner is the signature grape of Austria and has evolved almost entirely as the result of natural hybridization over time in the region. It is a white Vitis vinifera grape also called Grûner Mushateller but is better known by the colloquial name “Grūner”. Grüner Veltliner is a versatile grape that can be made into a wide variety of wines ranging from light and easy-drinking to rich and packed with varietal character. Grüner vines have medium-sized leaves with 5-7 lobes. It’s grape clusters are medium to very large conical clusters of medium density with round or oval greenish-yellow berries. These vines have adapted perfectly to the wet mineral-rich loess and loam soils of the lower vineyard sites near the Danube River. The lots higher up the hill are planted with Riesling. The rocky soils of these sites force the Riesling to struggle to survive but result in a wine that has concentrated flavors and complex taste profile. This farming practice utilizes the attributes of the land and yields the best grapes possible from the prevailing conditions. Although the largest plantings of Grüne Veltliner are in Austria and surrounding countries it has been dispersed throughout many of the wine regions of the world. While most Austrian Grüners are dry, full-bodied and acidic with flavors of citrus fruit, spice, and white pepper you can easily find others that are weightier with a more structured body that requires years to reach maturity in the bottle.
If you haven’t tasted Grüne Veltliner and you’re curious about where to start I would suggest trying a few from Austria first then expand your search to
The United States and Italy to find good Grūner at very reasonable prices. Here are a
few to get you started on your journey.
AUSTRIA: Singing Grūner Veltliner 2017 Niederösterreich, Austria or Domane Krems Grüner Veltliner 2018 Kremstal, Austria
ITALY: Eisacktaler Kellerei Cantina Valle Isarco Grüner Veltliner 2018 Alto Adige, Italy
The United States of America: Grüner Veltliner Fero Vineyards & Winery
Lewisburg, Pennsylvania, Grûner Veltliner South Shore Wine Company North East, Pennsylvania or Grüner Veltliner Hosmer Winery Ovid, New York (FLX)
If you have ever dreamed of owning a winery and leading the exciting life of a winemaker, well here’s your chance. Tod and Jean Manspeaker have made the decision to sell their Briar Valley Winery in Bedford, Pennsylvania and embark on the next great adventure of their lives.
Here’s a little background on the winery. The latest Suckling Review gave their Brair Valley Proprietor’s Red and Merlot 91pts and the new Chardonnay 90pts. The International Wine Review scored their Lemberger and Merlot 91pts and Chardonnay 90pts. Briar Valley continues to produce highly rated wines year after year fulfilling a legacy of excellence without fail.
COMMENTS: Rare and unique opportunity to own a family-owned and operated winery! This is an award-winning and turn-key business! Some of their prestigious awards include the Governor’s Cup, a gold medal in the San Francisco’s Chronicle for the Riesling, double gold and best of show in Riesling in the Finger Lakes International Wine Competition and many others. Included in this offering is 7,200 square foot building currently producing 1,000-2,000 cases of wine annually with space to easily produce 5,000-10,000 cases; all production equipment; all inventory; goodwill; and all licenses. The license allows the production of still and sparkling wines, distilled spirits, and hard cider. The tasting room is leased space located in the heart of downtown Bedford, beer sales are also permitted here.
MLS 51709 Click here: Click here for link to listing
For more information please contact Sean Bardell at Howard Hanna Bardell Realty 814-623-8622 email: STBardell@yahoo.com
As this years’ harvest nears its end I thought it would be a good time to report on the new
Saperavi plantings that have come to my attention. The Spring of 2019 was undoubtedly the most prolific planting season for Saperavi in its relatively short history in North America.
Saperavi’s first stop on its trek south from the Finger Lakes Wine Region of New York is at the Ripepi Winery & Vineyard in Monongahela, Pennsylvania. Rich Ripepi added one half-acre of Saperavi to his vineyard that is located approximately twenty miles south of Pittsburgh on the Monongahela River. Just east of Monongahela, Dr. Rick Lynn at Greendance Winery Mount Pleasant, Pennsylvania added one hundred Saperavi vines to his already diverse vineyard that includes the intriguing cold-hardy Petite Pearl grape and PA’s largest planting of Marquette.
Continuing south our next stop is the Shenandoah Valley of Virginia where Dr. Tim Jordan has planted an acre of Saperavi in his Fort Defiance vineyard. While to the east in nearby Ruckersville, Justin Falco has added two thousand Saperavi vines with plans for more at his Montifalco Vineyards. The four-year-old Saperavi vineyard at Whitebarrel Winery in Christiansburg will yield Virginia’s first substantial harvest of Saperavi grapes this fall (2019). Dr. Rik Obiso has been anticipating this day for years and has submitted two research grants for funding with the intent to bring Saperavi vines to his vineyards from Armenia and Georgia. In the same area of Virginia that these three growers call home, John Kiers III of Ox-Eye Vineyards in Staunton has planted “a couple of hundred vines” and is in the early stages of evaluating them.
You will probably be as surprised as I was when Rich Nunamaker at Grand Mesa Vineyards Cedaredge, Colorado contacted me to ask my opinion on the viability of planting Saperavi on his property in Spring 2020. Rich successfully grows Rkatsiteli in his vineyard on the western slope of the Rocky Mountains so he logically assumed Saperavi would also be a good fit for his conditions. I told him I believed he would be able to grow Saperavi in his environment and altitude based on his success with Rkatsiteli and referred him to Jim Baker, Chateau Niagara Winery, for the technical side of the project. It will be extremely interesting to watch the development of Rich’s vines as he writes a new chapter in the story of Saperavi.
After a long trip around America Saperavi always finds it’s way back home to New York. When Jeff Sawyer, owner/winemaker Wellsprings Vineyards Sterling, New York, ordered six hundred Saperavi vines and only received two hundred seventy-five he changed his plans and planted three hundred Dornfelder vines the next year. Now he has the enviable problem of deciding which one he likes the best in his vineyard on the southeastern shore of Lake Ontario.
In other Saperavi news of note, August Diemel, Keuka Springs Vineyard (Finger Lakes New York) made a 2018 Saperavi from grapes grown by Harry Humphrey on Seneca Lake. He made one hundred twenty cases that quickly sold out. Also on Keuka Lake, Weis Vineyards has recently released its 2017 Saperavi after twenty months in the barrel.
2019 has been a banner year for Saperavi in the U.S. It continues to expand its footprint and attract the attention of wine drinkers as more producers recognize the potential of this versatile grape. If you know of any growers or producers please contact me at firstname.lastname@example.org
In organic viticulture the use of chemicals is strictly controlled by law to the point where almost all the chemicals available to conventional growers are prohibited. Organic growers concentrate on growing healthy vines that are able to withstand pests, disease, fungus, rots and anything else they may encounter in the field while being able to sustain themselves with a robust root system. Conventional growers rely more on chemical solutions for prevention and problem resolution. A balanced ecosystem and healthy soil in the vineyard are essential for organic farming to succeed.
Biodynamic viticulture takes the idea of growing grapes without the aid of chemical applications a step further. Biodynamic farming looks at a vineyard as an ecosystem unto itself with a system of checks and balances that maintains the system’s equilibrium and prevents any major disruptive events (diseases, insect infestation, animal intrusion, etc.) from affecting the health of the system. Biodynamic farmers incorporate lunar cycles and astrological influences into their decisions. In the U.S.A. wine labeled “organic” is regulated by law. These wines must be made from grapes that are certified to have been organically grown and made without any sulfites added to them. Wine can be made from “certified organically grown grapes” and have sulfites added to them but the label can’t claim it as “organic wine” but as wine “made from organic grapes”. The difference in wording is subtle but there is a difference in how the wine is produced. Biodynamic wines are also produced from grapes grown in chemical-free biodynamic vineyards but the winemaker is limited to making wine without using any common manipulations, such as adjusting it’s acidity or adding yeasts. As with organic grapes you can find wine made from “biodynamically grown grapes” that have been made using different wine making manipulations but as with the “organically grown grapes” the label will read wine made from “biodynamically grown grapes” but not biodynamic wine. The U.S. Government does not certify biodynamic wine. Biodynamic wine is certified by the independent Demeter Association. Biodynamic and Demeter are trademarks used to assure consumers that the product has been certified to a uniform standard.
I have had conversations with wine makers and vineyard owners from the Eastern United States that have seen just about everything that can happen in a vineyard first hand. The one point they were all emphatic about was that although it is possible to grow organic and biodynamic vineyards here it is very difficult. Any grower wanting to pursue this method of viticulture must first be able to withstand the possibility that their harvest may be dramatically reduced in some years and non-existent in others because of factors they won’t be able to control with the tools they allowed to use.
The topic of organic vs. conventional farming has been debated with valid points being made and supported on both sides of the discussion. The one thing that everyone agrees on is that any practice that leads to better wine is always welcome. At the end of the day wine making is a business and like any other business you must be profitable to stay in business. It requires a business plan that is flexible and incorporates a vision that can be transformed into a financially viable enterprise in the real world.
The results are in from the inaugural Saperavi World Prize 2017 wine competition in Tibilis, Georgia. There were entries from seven countries and several continents with the most samples being submitted by Australian wineries. The three Grand Prize winners were awarded either a gold, silver or bronze miniature “azarpeshas“, the ancient Georgian drinking cup. Congratulations to the winners and all the participants of the 2017 SapPrize.
Tastings were held on December 15th in Tibilisi, Georgia at the headquarters of the International Chamber of Commerce. The competition is open to producers outside of Georgia who make wine from the Saperavi grape. Entry is free and judging is conducted by an international jury of wine experts. This event was not conceived to be solely a wine contest but to become a forum for wine makers to interact and forge new relationships where they could share information and experiences to advance the understanding and quality of Saperavi wine worldwide.
It is always challenging to plan an award ceremony of this significance. The SapPrize award presentation had to be rescheduled when the American Ambassador couldn’t attend because of the “Shutdown” of the U.S. government due to the budget bill failing to be approved.
Grand Prize Gold: Cirami Estate 2015 Saperavi from Australia. “The Gold Azarphesha” was presented to David Kereselidze, Director of Department of Asia, Africa, Australia and Pacific Rim of Georgian Embassy in Australia, he will present it to the winner in Canberra. Cirami Estate isn’t a winery but a non-profit organization called “Riverland Vine Improvement Committee”.
Grand Prize Silver: McGregor Vineyard Black Russian Red 2010 Saperavi from the U.S.A. “The Silver Azarpesha” was presented to Elizabeth Rood, Charge d’ Affaire at U.S. Embassy. The Embassy will deliver the award to winner John McGregor in the U.S.A. John McGregor commented ” We are so honored to receive such recognition. We planted these grapes in 1980 and were the first commercial producer in the United States. It is wonderful to see confirmation of my father’s belief that Saperavi could grow in New York and make world-class wine”. John also won Silver for his 2011 Black Russian Red and
Bronze for his Black Russian Red 2013 Barrel Reserve.
Grand Prize Bronze: Lagyl Arba Saperavi 2013 from Kazakhistan. “The Bronze Azarpesha” was presented to Gulmira Sultanali, Charge d’ Affaires of Kazah Embassy.
Congratulations to Jim and Kathy Baker owners/wine makers at Chateau Niagara in Newfane, New York for being awarded Bronze for their Chateau Niagara Kagor 2016 made with Saperavi from their vineyard.
I would like to say “Thank You’ to Inge Olsson of Hvino News for including me in the SapPrize and I enjoyed working with you on this project. For more information on the Saperavi World Prize and a list of all the participating wineries go to sapprize.hvino.com