Peace, Love and Fizzy Wine

During a recent mid-winter afternoon visit to Bella Terra Vineyards in Hunker, PA. I had the pleasure of talking with owner Jay Bell during one of the rare times when his trendy winery wasn’t bustling with activity. Jay walked behind the bar and over to a row of taps where he grabbed a brightly colored pull and filled a glass with his latest offering Hunker Hippie. The catchy name brought a smile to my face as did the bubbling wine in my glass and the thought process behind it. Hunker Hippie is a lower alcohol carbonated light red wine with 6% ABV and a hint of blackberry.

Jay and his team used a Ripasso style of winemaking to utilize the same grapes that were used to make several of BTV’s full-bodied wines. The Cabernet Sauvignon, Syrah, and Barbera grapes from the Alexander Valley in Sonoma County, California were re-passed and made into a light red wine that is the base wine for their Rosé Cider and Harvest Rosê Cider. This year Jay reserved 130 gallons of that wine to make his initial offering of Hunker Hippie. Hunker Hippie is the perfect wine for a warm summer day at the winery when you want to drink a refreshing light wine that won’t fill you up. It is on tap now by the glass but is also available in a growler at a great price. If you’re curious about Hunker Hippie don’t wait until summer to try it because this first batch is going fast.

Down in Roccaland

     If you have ever had the good fortune to see your family name on the label of a wine bottle you can understand my interest when I saw mine attached to a premium Napa Valley winery. I started to wonder if there might be some family connection. I contacted Mary Rocca, owner of Rocca Family Vineyards to explore the possibility of us being related. I found Mary to be very kind and welcoming as we exchanged information about our ancestry. I learned a great deal about my own heritage and also about Mary’s. We found some amazing coincidences that would have never been discovered had we not reached out to each out. Mary generously sent a gift of her wine to be shared at my family reunion as an introduction between our families. I would like to say “Thank You” to Mary for all the time and effort she has taken from her busy schedule to assist me in this project. Although we haven’t identified any recent common threads we continue to search. Even if we can’t find any blood relatives uniting our families I will always consider Mary not only a friend but family. Mary has generously offered to discount the wine purchases of all of my readers when they enter either of these codes at checkout on http://roccawines.com  WPASHIP ($1 SHIPPING ON ANY ORDER) or WPA25 ($25 OFF ANY ORDER OF 2 BOTTLES OR MORE) These codes expire on 10/16/19 so don’t miss out on your chance to buy extraordinary wine from an outstanding Napa Valley winery with an insider’s deal.

Anyone that has ever dreamed of owning a vineyard and winery in Napa, California can only imagine the excitement that Mary Rocca and her husband Eric Grigsby felt when they

Mary Rocca at Rocca Family Vineyards Napa, California

decided to pursue that very dream. They began their search for the ideal Napa vineyard in 1996 while Mary juggled her dental practice, Eric his medical practice and not to mention their four young children at home. Their three-year search for the perfect vineyard came to fruition when they found a 21-acre vineyard deep in the heart of the Napa Valley. They renamed it the Grigsby vineyard and planted new rows of vines between the existing ones to essentially double their grape production. This vineyard is located between the warmer climate of the upvalley and the cooler maritime influences of the San Francisco Bay. The Grigsby vineyard is mainly Cabernet Sauvignon but also has 1 acre of Merlot and roughly 2.5 acres of Syrah. In 2000 Mary purchased the 11-acre Collinetta vineyard in the Coombsville appellation. The Collinetta vineyard is mostly Cabernet Sauvignon (Clone 4 & Clone 337) but also has an acre of Cabernet Franc and an acre of Petit Verdot. Now with all the pieces in place Mary could focus on making her vision for Rocca Family Vineyards a reality.

     Many decisions had to be made when it came to what pillars the winery and vineyard

The Grigsby Vineyard

would be established on. For many of those choices Mary drew upon the deeply seated beliefs she had built her life and career on. First and foremost, Rocca wines had to be the best they could possibly be and show not only the most natural expression of the vines but also the environment in which they were grown. With that in mind, the choice to farm both vineyards with organic and sustainable viticulture was the only acceptable path forward. As conscientious stewards of the environment, everyone at

The Collinetta Vineyard

Rocca is acutely aware of the long-lasting and far-reaching effects that pesticides and herbicide can cause in the delicate balance of the ecosystem both locally and globally. The Grigsby and Collinetta vineyards have proven themselves by producing some of Napa Valley’s finest wine grapes and because they are organically farmed are U.S.D.A. organic and C.C.O.F. certified.

     In 1999 Mary hired Celia Welch Masyczek of Scarecrow fame as Rocca’s first winemaker and together they produced a long line of award winning and critically acclaimed wines. In 2008 Paul Colantuoni assumed the role of master winemaker at Rocca wines from Celia. With vineyard manager Sergio Melgoza nurturing the grapes and Paul’s skillful hand now making Rocca Family Vineyards wine the winery has continued on its accending arc vintage after vintage.

     If you would like to know more about the Rocca Family Vineyards story or are interesting in purchasing their wine please visit http://roccawines.com  Don’t forget to use the codes to receive a discount on your wine purchases. WPASHIP for $1 DOLLAR SHIPPING ON ANY ORDER or WPA25 for $25 OFF 2 BOTTLES OR MORE.

     Follow them on Instagram, Facebook and Twitter            

Vineyard Manager Sergio Melgoza, Mary Rocca and Winemaker Paul Colantuoni (left to right)

 

Three Little “Pink” Birds

     To be honest, the reasoning behind making a single vineyard Rosé is completly lost on me. The beauty of making a Rosé is the artistic license winemakers can excercise in the way they meld the distinct characteristics of grapes to create a finely nuanced wine. Blending affords a winemaker the luxury to be able to “paint” their wines with fine strokes of flavor and delicate aromas not possible with a single vineyard Rosé. With the ever increasing popularity of Rosé around the world I understand the pressure producers feel to gain attention for their wine and themselves in a crowded market. 

The first wines ever made were probaly Rosé-type wines. It makes sense that when ancient civilations harvested their grapes they all were combined and crushed to render a mixture of every grape they could get their hands on. Have we really evolved so much over the millennia that we now feel the need to taste the terrior in our Rosé? The fact I am writing this post about single vineyard Rosé proves that it is an effective tool to get your wine noticed. 

Here are a few single vineyard Rosés that you might find interesting if you are curious and want to see for yourself if they have any merit or are just a marketing ploy. 

Single Vineyard 2017 Rose Languedoc Languedoc-Roussillon, France $11 Fruity with flavors of red berries and herbs but on the dry side.
2017 Jules Taylor OTQ Single Vineyard Rose Pinot Noir Branken Hill Vineyard Marlborough, Australia 92pts James Suckling 90pts Wine Advocate $20 Loads of raspberries and cherry flavors on fine tannins lead to a dry finish.
Aluvion 2017 Malbec Rose Single Vineyard $30 Medium-bodied with balanced ripe red fruit flavors and lively acidity.

Edge of Tomorrow

I recently visited with Jay Bell owner/winemaker at Bella Terra Vineyards in Hunker, Pennsylvania. Jay is one of the ambitious young winemakers making his mark on the

Wine rack in the Bella Terra Vineyards tastingroom

developing wine scene here in Western PA.

The first thing you notice when you arrive at Bella Terra is the ample parking that is usually in short supply at other wineries. Jay and his team make the comfort and convenience of their guests a priority. The description of the winery’s atmosphere seen the most on social media is “laid back”. Bella Terra took a huge step forward in their comfort factor when they opened the event center in May 2019. With room for nearly 200 people on the covered patio and the large roll-up doors that bring the outside feel into the air-conditioned bar area and meeting room guests can enjoy live entertainment while protected from the elements. Plans are already being made to expand the production area in the rear of the building to meet

growing demand. Jay has taken the first step to realize a life long dream of growing his

Local craft beers are available in the tastingroom

own grapes and is in the process of purchasing property near Bella Terra to plant a twenty acre vineyard.

Here are a couple things to look for the next time you visit the winery. Sweet Finley, Bella Terra’s most popular wine will soon be available in a two serving size can making it easier to transport, open and have a freshly opened wine in your glass. Jay has always been excited to offer his hard cider to customers but now he plans on adding a new twist by blending it with red wine to make a Rosê cider. If you are looking for a venue that is laid back and accessible check out Bella Terra Vineyards online for their hours of operation and event calendar.

http://bellaterravineyards.com         724-653-3658

A large calendar of events and food trucks can be found at Bella Terra Vineyards

First Cut is the Deepest

When I arrived at the farm on Deer Field Road in Mount Pleasant, PA

Beautiful & productive vines like these are the result of careful pruning. Photo courtesy of Greendance Winery

that Sand Hill Berries and Greendance – The Winery at Sand Hill both call home, the windchill was hovering near O° and a thin layer of snow covered the ground. Rick Lynn had invited me to his vineyard to show me how he uses the VPS (Vertical Shoot Pruning) technique to prune his Marquette vines. Vintners prune their grape vines every year to make them more productive and to control how the vine develops during the growing season. The trimming is done during the winter when the vines are dormant. Pruning is a cold and labor intensive job that is essential to the success of the current year’s crop but is also necessary for the training and development of the vines for the future. Rick demonstrated how last year’s growth is removed and two of the best canes are left to be bent and attached to the trellis wire. The vine shoots that grow from the cane that was tied to the lower trellis wire are then trained to grow upward by having them attach themselves to catch wires above the cordon wire (lowest wire). The vines proceed to grow upward in a vertical curtain with the fruiting zone below the canopy. On the day we were pruning a lot of old growth had to be removed because Marquette vines are known for their vigorous growth. Greendance uses the VSP method on all of their vines except the American varieties (Vitis labrusca).

VSP pruning is the most common pruning method for cool-climate wine grapes but it is by no means the only one. Rick and I discussed some new ideas for managing vines in the field. I found the practice of planting vines very close together, about two feet apart, then pruning every vine back to one cane and tying down that cane to the right one year then doing the same the next year but tying the one cane to the left and continuing to alternate direction every year.

Another intriguing idea is “Wild Tail” pruning. Wild tail pruning leaves all the buds on the lateral cane that is tied to the cordon wire so the end buds develop first and delays the budding of the lower buds to protect them from a late frost. After all danger of frost has pasted you walk the vineyard and clip off all the “Wild Tails” back to the number of buds you want on each lateral. I am extremely curious to see if these methods would be successful in a cool-climate vineyard.

The goal of my visit was two-fold and with the first part completed we now turn our attention to the second part, Greendance’s planting of Petite Pearl. If you haven’t heard of the Petite Pearl wine grape you’re not alone. This hybrid grape from renowned Minnesota grape breeder Tom Plocher is just beginning to take root in Minnesota, Wisconsin and across the Midwest where it’s cold tolerance is greatly appreciated. I will be posting about my barrel tasting of Greendance Petite Pearl soon.

 

Beausoleil at SummerSounds

 

Beausoleil on stage at SummerSounds in Greensburg, Pa
Beausoleil on stage at SummerSounds in Greensburg, Pa

     The legendary band Beausoleil came to Greensburg, Pennsylvania Friday night bringing with them the true spirit and sound of the Louisiana low country.  Their SummerSounds performance on the Robertshaw Amphitheater in St.Clair Park conjured up the feeling of being out in the parish at a Creole festival somewhere way back in the bayou.  As the band played selections that ranged from Cajun, zydeco, jazz, bluegrass and swamp pop you could almost smell the shrimp and crawdads boiling!  Being north of the Mason-Dixon Line clearly confused fiddler/vocalist Michael Doucet when he said he was glad to be in Ohio, much to the amusement of the crowd.  He also seemed fascinated by the small “graveyard’ as he called it that is located in the park.  Beausoleil delivered a high energy show with their trademark friendly down home style that sent the crowd home with smiles on their faces and a toe tapping spring in their step.  Laizzez le bon temps rouler!!!