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.
Sometimes I like to go back and taste wines that I drank often years ago but somehow moved on from or just lost interest in. Chateau Ste. Michelle Riesling is one of those wines. When I revisit certain wines I realize why I don’t buy them anymore but with some like this Riesling, they seem to hold up and remind me how my tastes have and have not evolved.
Chateau Ste. Michelle Riesling has been a reliable white wine from Washington’s Columbia Valley for years and because it is widely available it can be easily overlooked as a very drinkable option for the money. Riesling is often referred to as a “wine lovers grape” because with all of it’s outstanding qualities and punctuated by the fact it might be the most food-friendly of all wines it has never gained acceptance with causal wine drinkers. I once heard a CEO of Altria, the corporation that owns Chateau Ste. Michelle, describe the wineries in that group as ” a string of pearls”. Quite a fitting compliment when you consider they have managed to maintain a level of quality and consistency that is extremely difficult when you consider the scale of the operation.
Chateau Ste. Michelle Riesling 2018 Columbia Valley is not dry by any means but isn’t sweet either. This wine offers ample body, flavors of peach and citrus that are enhanced by just enough acidity to tie it all together. It’s a solid choice when your dinner guests usually don’t drink wine with their meal and you need an approachable wine everyone can enjoy.
If you are unsure of what white wine to serve at any of your gathers play it safe and pick up some bottles of Chateau Ste. Michelle Riesling.
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.
As with most things in life the saying “What was old is new again” rings particularly true when it comes to trends in the wine world. Anyone that has read this blog can attest to my curiosity with the ancient wine grape Saperavi and its resurgence worldwide but more specifically here in the U.S. The Mission grape has a storied past in California but fell out of favor with the winemaking community in the early part of the last century. Countless acres of vines have been pulled out and the land used for other projects. When I heard of a winemaker producing wine from Mission grapes and other lesser know varieties I was intrigued. I contacted Adam Sabelli-Frisch owner/winemaker of Sabelli-Frisch Wines in Santa Clarita, California and asked him for an interview to find out more about him, his winemaking philosophy and his plans for bringing back some very interesting wine grapes that haven’t been widely produced in decades.
I want to take this opportunity to thank Adam for the time and honesty he shared with me for this article. What follows is my unedited interview with Adam Sabelli-Frisch of Sabelli-Frisch Wines.
How did you get started making wine?
Like so many others, I started with home winemaking. Very bad at first, but it gradually improved. Like most home winemakers, I harbored a dream of eventually doing it professionally, which
certainly isn’t a new idea by any means. And one of my bad or good character traits, depending on how you look at it (or if you’re my wife), is that when I decide something, I launch into it pretty quick and without much fear. So by the summer of 2018 I’d decided I wanted to try this for real, and in Sept of that year I was already doing my first harvest!
How would you describe your winemaking style?
I would say that I lean towards making more old world type wines in the new world. Not austere in any way, just a little more restrained than perhaps is the CA style that has prevailed in the last decades. But still embracing the possibilities of the warmer climate wines we can make here. Perhaps a more accurate description would be that I try to make them in the earlier California tradition of the 60’s and 70’s before the big
styles became the norm.
Who and what had the greatest influence on your winemaking?
I wish I could mention a mentor, but since I didn’t come up through a traditional winemaking background, and have another job to support this still, I never had the chance to work under others (which I very much regret). I would say that maybe Emile Peynauds book Knowing And Making Wine was the closest to something like that.
How did you get interested in growing and making wine from grapes not being widely grown commercially?
That is a long story that I will try to shorten as much as I can: During my early winemaking I was predominantly drinking and making so called ‘natural wines’ (I prefer to refer to them as low-intervention wines these days, rather than natural).That
was the focus I wanted to bring to making my own wines – naturally fermented, not filtered and with low sulphur additions. In any case, I thought it would be interesting to also take that concept one step further. And in my mind it didn’t make sense to do low-intervention wines and then use imported and non-native grape varieties to do it from. So I wanted to make my wines using the American native strands, vitis labrusca and vitis rupestris etc. But after personal research and trials, I came to the conclusion that they are very challenging to make good wine out of. It was just a bridge too far for a new winemaker. So I regrouped and said: “well, which is the oldest vitis vinifera strand in the US?” And the answer is of course Mission. It’s the oldest European grape in the New World and has been in the Americas for more than 500 years now. So that seemed like a good fit. Only when I started making wine from it did I fully realize how amazing and rewarding that grape is.
What are your favorite varietals to work with and why?
I love Mission with a passion. It has been maligned, discredited, mistreated and ripped out for over a century now. You open older winemaking books and they all refer to the grape as inferior and not suitable for making wine at all. It is completely misunderstood. And when you take the time to understand it, you’ll find it makes world class wines. That might sound hyperbolic, but I actually believe that is the case. Mission has a great future ahead of it, and I’m convinced it will have a big resurrection.
What are some of your favorite wines and from which regions and producers?
I used to be heavily into Amarone in my youth and have a good
collection of them still. But as you get older, seems like the palate changes and you go for more subtler styles. Last years it’s for me mainly been California or Oregon wines with a good mix between natural wines from small producers and a lot of Pinot Noir. My knowledge is limited to CA and OR wine and I don’t have a lot of knowledge about European producers, which is kind of ironic as I’m from there myself. I really enjoy Lioco, Failla, Ceritas,, Stirm, Broc Cellars, Deux Punx, Sandlands and producers like that here in CA. It’s a very exciting time for CA wines and there’s a change of guard as we move away from the Napa style.
What wines are you working on now and what are your expectations for them?
Well, my interest for rare, underused or strange grape varieties continues. Beside Mission, this year I did a Petit Manseng white for my limited edition Milk Fed line. It’s a yearly recurring edition where the grape changes, but the vinification in amphorae and with light skin-contact doesn’t change. Very small production and one-off’s for each vintage, so they’re always exciting. I also came back to my Alicante Bouschet which turned out so well in 2018 vintage. Really a wonderfully subtle wine. And my Flame Tokay rosé I continued this year as it also turned out so nice last time (Flame Tokay is another almost extinct grape). In the future I’m looking to explore more varieties – I almost got some Negrette and Cabernet Pfeffer this year, so I hope I can revisit those down the line.
Please feel free to to add any personal thoughts and insights you think would be of interest to my readers.
Well, maybe that first release will be sometime early 2020. No fixed date yet, but I would guess around March. I bottle in January and depending on how long they take to get over bottle shock, that’s when they’ll come out.
For more information you can contact
Sabelli-Frisch Wines via email at email@example.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
It isn’t often that a premier Napa Valley vineyard and winery offers a discount on their award-winning wines. Mary Rocca, owner of Rocca Family Vineyards in Napa has generously offered a discount on her wines to all of my readers. Deals like this rarely happen with world-class wineries so don’t hesitate because it expires on 10/16/19 and I know you will regret missing this one. Go to http://roccawines.com and enter either discount code at checkout. WPASHIP (one dollar shipping on any order) or WPA25 ( $25 off any order of 2 bottles or more).
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.comWPASHIP ($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
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
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
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.