Loring & Cargasacchi Tasting Room Loring Wine Company & Cargassachi/Point Concepcion
have partnered to open a tasting room located at 420 East Highway 246 between the Hitching Post II and
Ostrich Land. The tasting room is open Thursday through Monday from 10:00 to 5:00, Tuesday or Wednesday
by appointment only. Appointment needed for groups of six or more. 805-691-1300.
Kosta Browne Winery Acquires Keefer Ranch Block Kosta Browne has purchased its first
vineyard, the K2 Block at Keefer Vineyard. Kosta Browne has been sourcing Pinot Noir from Keefer Ranch
since 2005 and has designated the wine since that vintage. Located in Green Valley, Keefer Ranch is 50 acres
in size planted in Goldridge soil and has some of the coolest weather in the Russian River Valley. Marcy
Keefer will continue to farm her remaining 30 acres. The acquisition of Keefer Ranch comes on the heels of
Kosta Browne securing a long term lease of 37 acres from the Gap’s Crown Vineyard in the Sonoma Coast,
and the Keefer Ranch acquisition now expands the winery’s new estate wine program.
18th Annual Grape to Glass The Grape to Glass: Back to Our Roots will celebrate the 30th
anniversary of the Russian River Valley appellation and honor the founding members of the Russian River
Valley Winegrowers. The event will be held August 17 and more than 50 vintners will be pouring their wine. A
silent auction will be followed by a barbecue feast and a live auction of collectable wines, special dinners with
winemakers, and VIP tours and vacations. A 6-foot Gravenstein apple pie will be prepared by the Vineyard
Academy of Hospitality at Windsor High School, delivered by the Windsor and Rincon Valley Fire Departments,
and served a la mode with Petaluma Creamery vanilla ice cream. For tickets and more information, visit
Sokol Blosser Has New Architecturally Stunning Winery This Yamhill County pioneering
winery dates to 1971 and has had several “firsts.” They opened the first tasting room in Oregon in 1977
(renamed the John Storrs Tasting Room), and built the first LEED-certified winery building in the United States.
The new Dundee Hills tasting room is another first, matching the most stringent environmental green
standards. Several wine tasting options are being offered in a number of spaces within the new building. Visit
The Wine Dudes In collaboration with Eric Anderson of Grape Nutz and Grape Radio, I am writing a
weekly wine blog for Orange Coast Magazine which covers a range of wine related subjects and a weekly
Must-Try Wine. Here is my latest entry. Check us out at www.orangecoast.com.
Family Winemaker’s The annual Family Winemaker’s tasting in San Francisco will be held on
Saturday, August 17, at Fort Mason. Hundreds of family wineries share their wines with folks from the trade
and consumers alike. For tickets, visit www.sfconsumer13.eventbrite.com.
Video on Varietals I liked this humorous short video on varietals from Paso Robles: www.youtube.com/
Open Wine Bottle Without Popping the Cork Coravin’s Wine Access System 1000 is a device
that replaces the traditional corkscrew worm with a thin, hollow needle. When you push the needle into the
cork, it releases a small amount of argon into the bottle which pressurizes the contents and forces wine up into
the needle and out of the spout, preventing air to get in. The Coravin opener costs $300 so its primary market
is restaurants that don’t want to open expensive bottles when the demand is uncertain. See the video
Sending Pinot Noir to the Microwave A recent report from the Tasmanian Institute of
Agriculture has shed new light on the potential use of microwave technology in the winery. The “controlled
phenolic release” process, or CPR, uses microwaves to extract grape skins and juice at 70ºC. The longer the
exposure, the more depth of color and tannin level can be achieved. The process decreases the traditional
maceration process. Trials with Pinot Noir have shown that microwaved wines which are pressed off their
skins before fermentation had about the same color and tannin levels as wines fermented on skins.
Significantly, Pinot Noir wines that were microwaved and then fermented without skin contact resulted in wines
that had high levels of aroma compounds that are responsible for cherry and chocolate aromas in wine. If the microwave
exposure (maceration) occurs before fermentation, there could be less chance of producing harsh tannins.
The treatment also sanitizes the must, removing background yeast and bacteria.
Harmonique Opens New Tasting Room Harmonique, based in Anderson Valley and owned by
Bruce and Moira Conzelman, has opened a new Tasting Room in Boonville in the former Londer Vineyards
location in the John Hanes Art Gallery at 14051 Highway 128. The Tasting Room will be open Thursday
through Monday from 11:00 to 5:00. Visit www.harmonique.com for more information.
Amorim’s Latest Weapon for TCA Amorim, the world’s largest cork manufacturer, has developed a
prototype that will allow the testing of individual corks for TCA compounds responsible for corked wine (The
Drinks Business, July 25, 2013). A current gas chromatography system in use at Amorim requires 14 minutes
to test each cork sample, but the new prototype can analyze one cork every 20 seconds allowing Amorim to
screen up to 1.5 million of the 3.6 billion corks produced yearly. The technology would initially be used on the
company’s highest quality corks. Since 2003, the Cork Quality Council has reported that its members reduced
TCA by an average of 84%.
Study Reveals Commercial Yeast Controls Fermentation Andy Perdue reported (Wine
Business Monthly, August 2013) the results of three years of research at the University of British Columbia in
Canada. The study was conducted by graduate student Jessica N. Lange working with biology professor Dan
Durall. They studied yeast during several stages of fermentation of Pinot Noir and found that regardless of
which yeast started the fermentation (indigenous or otherwise), a commercial strain eventually dominated the
process and eliminated other forms of yeast that were present. Ken Wright, owner of Ken Wright Cellars, was
fascinated by the findings and has started research in Oregon with several other wineries to replicate the
graduate student’s findings. If confirmed, the idea of indigenous fermentations would be a non sequitur.
UC Davis Brett Aroma Wheel Dr. Ann Noble, a professor at University of California at Davis, and a
number of colleagues, have created the Brettanomyces Aroma Impact Wheel (Wine Business Monthly, August
2013). After studying Brettanomyces yeast strains and their byproducts in wine along with the results of
sensory evaluations by human panels, a wheel was introduced. I found it very interesting that there was such
a wide range of Brett spoilage compounds. Barnyard and horsey are often mentioned but spoilage compounds
can produce aromas of vinegar, nail polish remover, cheese, dairy, sweat, and rotting meat. The researchers
pointed out that Brett detection levels can be highly variable among different individuals and the wine in which it
Big Events for Carlton Carlton’s Walk in the Park will be held Saturday, August 17 and Sunday, August
18 at Wennerberg Park. Only $15 to enjoy both days of wine, food, art, music, nursery plants, and a classic
car show. Visit www.CarltonsWalkinthePark.com. Carlton Crush Harvest Festival will be on Saturday,
September 14, in downtown Carlton. Grape stomp competition, wine thief relay, barrel rolling race, wine, beer
and cider garden, local artists, food, and live music and entertainment. No admission fee. Visit
Lenné Investment Opportunity A custom crush facility, Artisan Wine Works, will be established at
Lenné Estate. Lenné’s proprietor, Steve Lutz, is offering minimum 50K investments for each unit in the facility.
Each unit receives an amortized loan at 4% paid annually, five cases of wine annually which can be privately
labeled, invitation to participate in two educational and food events per year, and a 25% discount on Lenné
wines. Contact Steve at 503-956-2256 or email@example.com.
The West End Tasting Rooms in Dundee Located at 1326 Highway 99W in Dundee in the
building housing the Inn at Red Hills and Paulée Restaurant. The West End will offer tasting of wines by Le
Cadeau Vineyard, Tertulia Cellars (Walla Walla) and Evening Land Vineyards.
Lompoc Wine Ghetto Relaunches Website The Lompoc Wine Ghetto in the Santa Rita Hills is
growing and in an attempt to attract more visitors west of Buellton, the vintners in the Ghetto and nearby
Lompoc have relaunched their website as www.lompoctrail.com. The site is very professional and easy to
navigate. A printable map of Lompoc tasting rooms is available on the site. Lompoc (“Lom-poke”) has the
second largest concentration of tasting rooms in Santa Barbara County. Now 19 tasting rooms call the
industrial park known as the Lompoc Wine Ghetto home. Noted Pinot Noir producers located in the Ghetto
include Ampelos Cellars, Arcadian Winery, Fiddlehead Cellars, Flying Goat, Longoria Wines, Samsara, Tyler
Winery and Zotovich Cellars.
Babcock Develops New Pinot Noir Clone According to the Santa Barbara Independent (August
8, 2013), Bryan Babcock, the veteran winemaker at Babcock Winery, has devoted the last 20 years to
developing his own Pinot Noir clone or selection from a suitcase cutting that was supposedly brought into
California from a DRC vineyard in Burgundy. It is named the Psi (PSI) clone, which Babcock plans to
trademark and release to the viticulture market one day. Currently, Babcock offers a PSI Clone Pinot Noir.
Read the PSI clone story at www.babcockwinery.com/psi-clone.
Great Wine News Check out this new, free online wine magazine and weekly newsletter. Articles are of
general interest and not too technical with a light, relaxed approach to wine reporting. Beautiful photography
and graphics. No reviews, just easy reading. Visit www.greatwinenews.com.