Kagor is traditionally a fortified dessert wine made from Cabernet Sauvignon, Saperavi, and other varieties of red grapes in the coastal area surrounding the Black Sea. Kagor was originally made for the Russian Orthodox Church as a sacramental wine. Finding American-made Kagor can be very challenging and finding a well-made one is like finding the proverbial “Needle in a haystack”.
Jim Baker owner/winemaker at Chateau Niagara is making an award-winning Kagor from his estate-grown Saperavi. When I say award-winning, I mean that Jim brought home a medal for his Kagor from the prestigious Saperavi World Prize competition held in the Black Sea city of Tbilisi, Georgia plus numerous other awards. While Jim doesn’t fortify his Kagor, he does ferment it up to 15% ABV.
Opening the bottle is just the beginning of enjoying your Chateau Niagara Kagor, there is a method to tasting this unusual and extraordinary wine. I could attempt to explain it but I think there is no one better suited for the job than Jim Baker, so here is how to experience all that Chateau Niagara Kagor has to offer in Jim’s own words.
“Take a taste and swirl around once or twice in your mouth, coating all the taste buds and then stop. Let the wine take over. It will take you a journey, with flavors rising and falling. You want to go until they stop changing, and for most people it’s more than a minute. After that take a bite of a good chocolate truffle and when that is partially melted, taste the wine again, swallowing both together. They effect will be almost immediate with a burst of cherry cordial flavors.”
I asked Jim why he decided to grow grape varieties that are associated with Eastern Europe and make classic Eastern European wines from them. Here is what he said:
“We decided to make the Kagor as part of our Eastern European wine series. We discovered a number of little know Eastern European wines that we thought were pretty cool, and would allow us a little niche to specialize in. This includes a Hungarian Bulls Blood, our Saperavi, a Georgian style skin-fermented Riesling Chardonnay blend called Du Monde, and our Kagor. We planted a new Romanian grape last fall called Feteasca Neagra, but we will be calling it by the way cooler English translation of “Black Maiden”!”
Chateau Niagara will be doubling the size of their Saperavi vineyard to just over an acre of this versatile grape.
If you are interested in trying Jim’s Kagor or any of his other wines they can be found on his website http://chateauniagarawinery.com or by visiting the winery at 2466 West Creek Rood Newfane, NY. Please call before visiting. (716) 778-7888
This cuvée subscribes to the belief that the essence of the three Champenois grape varieties lies in the soul
Billecart-Salmon Champagne Brut Nature
of Champagne. Billecart-Salmon has chosen to accentuate the character of the Pinot Meunier, Pinot Noir, and Chardonnay grapes by adding no sugar to the dosage. Since its inception in 1818, Billecart-Salmon has always been known for its patience when it comes to making Champagne and Brut Nature is a beneficiary of that dedication to excellence. Billecart-Salmon Brut Nature is a blend of ten vintages that span 2006-2016. It spends 42 months on its lees before undergoing three weeks of cold settling.
Brut Nature opens with a mix of yeast and floral notes. You can’t build a good Champagne without a good structure to support it and this Champagne has a solid one that boasts an alluring pale yellow color and streams of fine bubbles that add a sense of sophistication to your glass. On the palate, flavors of apple and citrus are carried on a very dry medium body enhanced by bright acidity. The finish is proportional and refreshing. I believe this Champagne shows best when enjoyed in a pairing, especially a pairing with seafood. B-S Brut Nature’s acidity brings out the flavor of any seafood and its 12% ABV allows it to be easily paired. My suggested pairings would include sushi, ceviche, shellfish, and any preparation of fish. The finish on B-S Brut Nature is very dry and cleansing, allowing it to freshen your palate throughout your meal. A no sugar added dosage Champagne is not for everyone but if you try it in a situation that allows it to shine it may be just what you have been looking for.
While scrolling through my Instagram recently I came across a mention of
an Oregon-made Saperavi. It piqued my interest because I wasn’t aware of any Saperavi being made, let alone grown further west than a few newly planted vineyards in Southwestern Pennsylvania. After a quick internet search, I located Golden Cluster and its owner/winemaker Jeff Vejr in the Willamette Valley of Oregon. I contacted Jeff to find out if he and Golden Cluster were as unique and cutting edge as they appeared at first glance. The short answer is “YES” plus so much more than meets the eye when you realize what he is accomplishing.
Jeff Vejr, Owner/Winemaker Golden Cluster Photo Credit: Laura Domela
The Golden Cluster website goldencluster.com is packed with fascinating information ranging from the uncommon grapes they use in their wine, the wine they make, the history of the area, and Jeff’s story and winemaking philosophy. There is so much information that it can be confusing so I asked Jeff to clarify the structure of his operation. He told me all of his wines are made under the Golden Cluster umbrella but there are some individual wineries that have different themes or points of view. He is the winemaker of all the wine and he makes all of his wine at the David Hill Winery which was originally the Charles Coury Vineyard & Winery. His Saperavi is not grown at the David Hill Vineyards but is grown in the Columbia Gorge AVA of Oregon. The uncommon grapes he sources from David Hill Vineyards were planted between 1966-1972 by Charles Coury. Those grape varieties are Semillon, Savagnin Rose, Flora, Melon de Bourgogne, Sylvaner, Perle of Csaba, and Gouges Blanc (aka Pinot Gouges).
If you find this prelude to my interview with Jeff Vejr owner/winemaker Golden Cluster interesting please read on for my conversation with Jeff. I didn’t believe I could convey Jeff’s passion and vision for his winery better than he did so I am publishing our interview “In his own words”. Enjoy!
1) Why did you choose to make wine from uncommon grapes?
The Semillon grape holds a special place in my heart, as it was the first white wine that brought me out of my “I only drink red wine” ignorance.
In early Spring of 2013, I was visiting the historic David Hill Vineyard with fellow winemaker Barnaby Tuttle of Teutonic Wine Company. We walked around the vineyard looking at some of the rows of Sylvaner and Riesling grapes that he contracted for. At the end of our walk, we came across these vines that were much larger than anything else we were looking at, so we asked the vineyard manager what they were. We couldn’t believe our ears when he told us that they were Semillon planted in the mid-1960’s.Upon further questioning, we came to find out that the Semillon was picked with the “other” mixed white grapes on the property and blended away. This news brought Barnaby and I considerable pain. On the drive back to Portland, we decided that Barnaby would call up to the winery the next day and ask about the availability of the Semillon for the upcoming harvest. Barnaby made the call to inquire and they agreed to sell him the Semillon.Their only question was why he wanted to even bother with it.
The original Charles Coury Vineyard (now called David Hill Vineyard) is one of the first vineyards planted in the Willamette Valley after Prohibition. For Barnaby and myself, it was a travesty that these historic grapes were not made into a single varietal bottling. To know that these grapes had been here for nearly 50 years without anyone making a stand-alone wine from them was unbelievable to us. Once I received this news, I was keenly aware of the rare opportunity and the responsibility involved. What I did not realize was that this chance encounter of Semillon grapes planted in 1966 would expand into a wider untold story about the famous pre-prohibition Reuter Vineyard and the man who planted these original Semillon vines, both originating on the exact same piece of land.
It was as if Dionysus was sending a message and a mission. It was at this time when opportunity and duty converged and Golden Cluster was born.
In proceeding vintages, I was able to source and make wine from other uncommon grapes from the original Charles Coury Vineyard. Grapes such as Flora and Savagnin Rose. Flora was one of the first American wine grapes to be developed after Prohibition, by the famous grape breeder, Dr. Harold Olmo at UC-Davis. The Savagnin Rose was a grape that had been misidentified for 50 years as Gewurztraminer in the David Hill Vineyard. After trips to Alsace, extensive research, DNA analysis, and most importantly visual identification, I was comfortable in correcting the record in 2016. To my knowledge, it is the oldest known Savagnin Rose in the U.S.A.
In the past 3 years, I have been afforded the opportunity to source other grapes that are not common in Oregon. Grapes such as Saperavi, Bon Noir, Sagrantino, Fiano, Alvarinho, Vignoles, Garanoir, Regent, and Agria, just to name a few. Some of these grapes are the first plantings of these grapes in our state. Oregon is a far more dynamic wine region than what our industry touts and than what the general public is led to believe. From a grape-growing perspective, Oregon is just as diverse as France, Italy, or Spain. Many of our vineyards can be grown non-irrigated, which is the standard in Europe. While most of the attention that Oregon receives is directed towards one grape and one of our wine regions, the most exciting work and resulting wines are coming from grapes that are not “typical” for Oregon. It is within this framework, where Oregon can be appreciated in a wider sense. We are operating with the same commitment, sacrifice, spirit, and hard work that it took the Somer, Lett, Coury, Erath, Ponzi, Sokol Blosser, Adelshiem, Vuylsteke, and Campbell families to reestablish Oregon wine after prohibition. We have a strong foundation to launch from, thanks in part to their work. The story of Oregon wine continues.
2) Tell me about your wine journey and how it has brought you to where you are today?
I am the stereotypical wine lover who left their previous profession to throw themselves into the wine business I started at the bottom, working in every facet of the wine industry from vineyard work, cellar work, harvest intern, wine buyer, importer, wine educator, and wine delivery driver.
At every step in this journey, I have stayed hungry to learn more. For those that are intellectually curious, the wine world is an incredible place to reside. It encompasses so many other professions; geology, chemistry, language, history, botany, meteorology, biology, music, anthropology, business, art, economics, religion, politics, etc….This is part of the beauty and curse of wine, as it is a galaxy of knowledge that never ceases.The minute you think you know something, you quickly realize that you know nothing. Wine is far more than just an alcoholic beverage.
For me, I have been guided by my own taste. As my palate has changed and as I have learned more, I have come to appreciate diving deeper and deeper into the proverbial rabbit hole.
I am not classically trained as a winemaker or sommelier. I have not taken any classes, nor earned any certificates or credentials in any area of the wine business. This has provided me with an uncluttered headspace to discover my own palate organically. I did not enter the wine world framed by institutional biases.
3) What are your plans for the future both near term and long-range?
My plan has been consistent since I humbly entered the wine industry. The plan is to never quit, never stop learning, never stop exploring, and accept opportunities as they arise. The commitment remains the same because this is more than a profession to me, it is a lifestyle. What is also important to me is to continue to research, unravel, and learn from the twin stories of the Reuter Vineyard and the Charles Coury Vineyard. To unify the histories of the Oregon wines that were grown and made on this hill behind Forest Grove, in the northern reaches of the Willamette Valley.
Photo of Reuter daughter in the original Reuter Vineyard circa 1904 Photo Credit: David Hill Vineyard
The story Jeff is writing with his forward-thinking view of winemaking is absolutely just the beginning and where it takes him and Golden Cluster will be thought-provoking to watch as it unfolds vintage after vintage.
I just received an interesting email from my good friend Steve Casscles. You may recognize Steve from his many articles about wine grapes or his book “Grapes of the Hudson Valley and Other Cool Climate Regions of the U.S. and Canada” available on Amazon.com. Steve is a winemaker at Sabba Vineyard in New York’s Hudson Valley. He wanted me to share the exciting news with my readers that Sabba Vineyard has embarked on a new project and is offering a very limited quantity (about 20 gallons) of wine made from heritage wine grapes. Steve and Sabba Vineyard owner Abby Youghabi have worked tirelessly at preserving these and many other heritage grapes so they can be enjoyed by future generations. Anyone interested in purchasing these unique wines can go to sabbavineyard.com and click on “Order Now” to view the wines or use this link: http://sabbavineyard.com/s/order At this time they are offering:
-Baccchus Marion – a Ricketts Red variety developed in the Hudson Valley in the 1870s a flinty red variety, medium body, but a true wine grape developed in the 19th century (which was unique then) $25
– Baco Blanc – as steely and flinty white with fruits of soft lemons and green apples. The variety is used a lot in Cognac and Armanac to make brandy. $25
– Pallmer Noir – a chance hybrid Steve found at his farm. A big Malbec kind of wine.with lots of vinifera in its genetic makeup. $25
This year has certainly been a stressful and unnerving time for everyone. Our dependable way of life has been thrown into chaos with no foreseeable return to normalcy anytime soon. Traditional Thanksgiving festivities will be adapted to conform to the pandemic protocols just like every other holiday or event had to do in 2020. Since our Thanksgiving dinners will hopefully be celebrated with a smaller gathering of friends and family then why shouldn’t we treat ourselves with good wine?
A Chardonnay with a touch of oak will stand up to all the flavor profiles of a family-style turkey dinner. My choice for a Chardonnay with all the right characteristics is Cakebread Cellars Chardonnay 2018. This California Chardonnay shows well in the glass with an alluring straw color and aromas of oak, apple, and vanilla. It has a good structure that supports flavors of apple, pear, melon, and, citrus that are accentuated by its medium acidity.
Often you need a red wine as a counterpoint to the white wine you are serving your guests. Saldo Zinfandel 2018 by the Prisoner Wine Company will accent your table with its beautiful ruby color and notes of oak. The flavors of dark fruit on a balanced bold body, supple tannins, and mouthwatering acidity are certain to please your red wine lovers. TIP: Decant before serving.
For me, no Thanksgiving dinner would be complete without a Riesling on the table. If you have read my blog then it is no secret that I like Finger Lakes Riesling but they can be hard to find. The two wines I have recommended are substantially above the price point I tend to cover so when I need to buy multiple bottles I have found this Washington State Riesling to be a great pick to fill that need. My go-to Washington Riesling for value and taste is Chateau Ste. Michelle Dry Riesling 2019. This Riesling is made in a very approachable style that can be enjoyed by just about anyone. It is easy to drink with crisp acidity and flavors of citrus, tropical fruit, and peach. The price point is in the $10-$14 range.
I hope you have a wonderful Thanksgiving and please stay safe.
Today’s forecast for Western Pennsylvania was for sunshine and
Smoke from West Coast wildfires hazes Western Pennsylvania skies.
mild temperatures. The prospect of an extended period of sunshine and mild weather after a summer that set record high temps and a moderate drought was a welcome prospect. When I was outside doing some work around the house I suddenly noticed that while the temperature was in the ’70s the sky was not blue even though there wasn’t a cloud in the sky. Later, a meteorologist on the local news gave me the explanation for the gray overcast conditions that had overspread the region. The reason was smoke from the wildfires on the West Coast. He said the smoke had risen and was swept eastward to the point that it was passing over the area at 30,000 feet. At that altitude, it didn’t affect our air quality but did filter out some sunlight leading to lower temperatures at the surface.
The smoke from the fires proved to be a curiosity for me but for the wine industry on the West Coast, it is presenting the possibility of being a disaster. The vineyards and wineries not directly impacted by the flames are subject to having their unharvested grapes damaged by “Smoke Taint”. Smoke taint is when grapes are exposed to smoke in the vineyard. Smoke in the vineyard doesn’t necessarily mean that the grapes will be damaged by contact with it. The grapes aren’t harmed by smokey soot settling on them but are injured because the smoke can be absorbed through their skin and goes directly into the grape’s sugars. It then gives the glycosides a smokey aroma, think what your clothes and hair smell like after you stood too close to a campfire. With that is in mind, growers aren’t finding much smoke damage from the wildfires, in fact, many are hopeful that any harm will be manageable. With the testing labs experiencing substantial backlogs of grapes for testing a definitive answer to the extent of the problem remains unknown. We will have to wait for the final judgment on the wine quality from the 2020 vintage in the affected regions.
I am happy to announce that I am the newest contributor to The
Photo courtesy The Vintner Project
Vintner Project. http://vintnerproject.com The Vintner Project is an effort to make the sometimes confusing world of wine more approachable to consumers globally by offering a personal look at wineries, their wine, and the people that make them unique. It is a diversified collection of voices and points of view that bring all the wine regions and winemakers stories together so readers can explore and learn about segments of the winemaking community that might not be covered by the mainstream media.
Founded in 2018 by Nelson Gerena and Kiril Kirilow, The Vintner Project has developed into a dynamic cutting edge media outlet
The Vintner Project founders Nelson Gerena and Kiril Kirilow Photo courtesy vintnerproject.com
for news and insightful content for wine lovers worldwide.
When a vintner is considering adding a new variety of wine grape to their vineyard the thought process involved in choosing which vines they eventually plant can be very tedious and time-consuming. The most important consideration when making that decision is the vine’s compatibility with their growing conditions but it’s not the only factor to study when making a selection. Of all the other variables probably the most important influence on a winemaker’s decision to grow a particular grape is their belief they can make a premium wine from it. Winemakers often begin their search for that “perfect” match in wine regions around the world that are similar to their own and are producing quality wines from the grape under consideration so they can use them as a guide.
Zweigelt (pronounced TSVYE-gelt) is beginning to attract attention from growers in the northeastern United States and a few Canadian vineyards in British Columbia and Ontario’s Niagara Peninsula. Zweigelt is a cool-climate Austrian hybrid red grape developed in 1922 by the hybridization of two Austrian grapes, Blaufrankisch (Lemberger) and St. Laurent. Zweigelt is the most extensively planted red wine grape in Austria. It is a very fertile grape that requires intensive leaf control and yield regulation because of its prolific yields. Zweigelt is a good choice for growers as an insurance grape because it’s bud break is later in the spring than many other varieties when the danger of a killing frost has passed and it ripens mid-season before most of the bad weather that damages the crop later in the harvest. These are some of the reasons why the acreage of this red grape has increased substantially in Austria between 1999-2015 but has now stabilized in recent years. Zweigelt displays characteristics from both of its parents. Blaufrankisch makes a bigger, bolder and deeper wine while St. Laurent is described as being fresh, agile, and akin to a Pinot Noir but with more muscle. Zweigelt is generally made into a dry, medium/light-bodied wine with low tannins and medium/high acidity but can also be made in a sweet style or ice wine. In the glass, it has a violet/reddish color and flavors of red cherry, raspberry, black pepper, and chocolate with a spicy floral aroma.
Zweigelt is a fresh light wine that pairs well with a wide range of food, making it a great picnic wine. It is common to find Zweigelt as a varietal but it is also widely used in blends with Cabernet Sauvignon and Merlot to yield an Austrian spin on the classic Bordeaux blend. It is frequently blended with Blaufrankisch to double down on its Austrian lineage.
The great thing about wine is that there are so many completely different wines to explore. With that in mind, I suggest when judging a new wine grape don’t base your impression on a single bottle because with these unusual wines every winemaker has their own vision for the wine. It is a good idea to try as many samples as possible before forming your opinion. If you would like to taste an American Zweigelt consider trying one made in the Finger Lakes Wine Region of New York by Rob and Kate Thomas at their Shalestone Vineyards. http://shalestonevineyards.com
Organic, biodynamic, natural, sustainable, and many other techniques of viticulture and winemaking are once again making their existence known in the wine world. Yes, I said again because these farming methods are being updated using current technology but the basic premise of all of them is nothing new. The idea behind all of these methods of producing wine using the least human intervention possible was once done by necessity rather than by a conscious choice. In the not too distant past, there were no chemical controls and spraying programs available to vintners. Winemakers had to rely on taste and experience to know how their grapes and wine were progressing without a lab to verify their assumptions. Even after chemical controls became available the poorer producers still had to rely on biological controls and manipulating the natural conditions to bring in a harvest.
Understanding the delicate interactions between nature and agriculture has always been a passion of mine. My preoccupation with keeping the ecosystem clean and free of dangerous residual chemical compounds is completely understandable once you know a little about me, my background, and my education. I grew up across the road from my mother’s family farm where I watched my uncle, aunt, and cousins farming and caring for the land. I would pursue my higher education at California University of Pennsylvania where I graduated cum laude with a Bachelor’s degree in Nature Conservation. I have since combined that education with my interest in writing and the love of wine into an exciting journey of discovery. My writing has allowed me to become friends with many winemakers and vintners, not only in the northeastern United States but around the world. I have leveraged my access to these remarkable men and women to further my understanding of the practicality of using less chemical intervention in the vineyard. After years of conversations with the people who know first hand which practices work and which don’t work for their particular circumstances, I have assembled a mosaic of the feasibility of organic viticulture across North America and the world. My findings are that success and failure is very location and climate-specific. Climatic factors have never been predictable but are in flux now more than ever before.
In my ongoing effort to gather opinions on growing grapes organically, I recently had the pleasure to discuss the subject with Greg Winslow, owner/winemaker/vintner of Winslow Winery concerning his efforts to keep his vineyard as organic as possible using the options available to him. The Winslow winery and vineyards are located in the picturesque southwestern Pennsylvania town of Perryopolis. Greg grows a diverse collection of wine grapes, including a recent planting of a favorite of mine, Saperavi. Greg quit using glyphosate in 2016 because of the uncertainty surrounding the effects it might have on the eco-balance of his vineyard. That same year he decided to take a chemical-free approach to weed control when be purchased a weed burner manufactured by Flame Engineering. A weed burner is basically a flame thrower that incinerates the vegetation in the vine rows. It’s easy to see how this method of weed control is environmentally friendly even if it can be visualized as a plot from a cartoon where the results can be
both hilarious and disastrous. Greg pointed out some nice positives of using his weed burner. On the positive side is that it’s organic, weeds can’t develop a resistance to it, all the weeds and grass in the target area are destroyed instantly, and it has the unexpected benefit of helping sterilize the ground under the vines of fungus and mold that might splash up onto the vines during a rain. He also noted on the negative side the extra cost when compared to chemical herbicides and it doesn’t have the duration of chemical controls. Greg included one unforeseen danger of using this device in the vineyard that I hadn’t thought of. “It is absolutely devastating to bird netting. We use side netting that we leave up all year round then roll it down to cover the fruit zone during version. Once you drop the nets, don’t even think about using this.”
Not completely satisfied with the weed control the weed burner was providing Greg purchased an offset tiller, a Rineri EL170 to be exact, to complement his weed control program. In addition to using his offset tiller to work the floor of his vineyard, he added drainage tiles and annual ryegrass between his rows to improve the water flow out of the vineyard and lessen soil compaction. His efforts are proving to be effective but are labor-intensive and costly but sustainable by definition. I suggested
Rineri EL 170 offset tiller Photo courtesy: Winslow Winery
he consider the organic broad-spectrum herbicide Weed Slayer to enhance his other weed controls. I first heard of Weed Slayer from Mary Rocca at Rocca Vineyards in the Napa Valley of California. I saw photos of her vine rows completely clear of weeds after vineyard manager Sergio Melgoza had applied the product. Weed Slayer consists of two separate products that are mixed with water to produce an effective herbicide. Weed Slayer is the herbicide and Arg Gold is the biological adjuvant. These two products work together to kill weeds from the root up while leaving no toxicity in the soil. If you have used Weed Slayer in your vineyard or another agricultural application please let me know of your experience with this product.
Greg Winslow believes in the idea of growing organically in his vineyard and pursues it as best he can while having to battle the same problems all producers of agricultural products face in the northeastern United States. When asked about the viability of growing his grapes completely organic and chemical-free he answered honestly and realistically. “I think that growing organically is a noble cause and it would be nice to market wines that were grown that way”. “I think growing organically would be difficult at best, at least in the mid-Atlantic states”. ” I haven’t met anyone in southern Pa and points south that is doing totally organic”. I do however use some organic products in my spray program, I use copper, sulfur, and hydrogen peroxide in my spray rotation, especially as harvest nears”. “I am trying to use only what I need when I need it and not spray irresponsibly for everything”.
Greg Winslow’s candid answers are very similar to the sentiments expressed by all the growers that I have posed these questions to in the Northeast. They say going totally organic would be great but it isn’t feasible at this time. Growing grapes and making wine is no different than any other business in that you need a product to sell. Growers are challenged every year to produce a harvest whether it be organically or with the help of chemical controls or a combination of both. I am always amazed by the ingenuity of these tenacious individuals and their sheer will to succeed.
Robert Mondavi “invented” Fumé Blanc because he wanted to
Robert Mondavi Winery Fume Blanc
distinguish the high-quality Sauvignon Blanc he was making in the French-style from the other California Sauvignon Blanc that was widely viewed as ordinary “run of the mill” sweet wines. Mondavi realized that changing the name wouldn’t be enough to change people’s idea of California Sauvignon Blanc so he decided to age it in oak barrels. His bold move to rename his dry-fermented barrel-aged wine Fumé Blanc quickly paid off as demand for this “new” wine grew in California and across the United States. Mondavi’s decision not to trademark the name was a stroke of brilliance on his part because more people could use the name and by doing so increase its name recognition and acceptance worldwide. The name Fumé Blanc is commonly associated with oak-aged Sauvignon Blanc made in the United States since the late1960’s. Robert Mondavi never intended to imply that Fumé Blanc was a specific style or method of making wine but only a name for his wine. There is nothing that dictates Fumé Blanc must be oak-aged. You can find Fumé Blanc that is not aged in oak and that is perfectly acceptable because under current U.S. law the terms “Sauvignon Blanc” and “Fumé Blanc” are synonymous.
If you are curious I suggest you try Fumé Blanc from the winery
Robert Mondavi Winery Fume Blanc
that started it all, the Robert Mondavi Winery. 2017 Fumé Blanc Napa Valley from Robert Mondavi Winery has aromas of peach, citrus and of course, smoke followed by crisp acidity and flavors of pear, citrus, and vanilla/buttery oak.
The wine world is full of interesting stories like this and others where you may find yourself asking is it “Lemberger” or “Blaufränkisch”? Don’t even get me started with the marketing genius behind the “Syrah” or “Shiraz” campaign.LOL My advice is to ignore the marketing hype and drink what you like no matter what is printed on the label.