Happenings at Village Wines January 13th, 2010 Thursday: Sineann Winery (Oregon) Wines, including their Limited 100 year-old Washington Zinfandel Old-Vine Zinfandel: This is so much more than a fruit bomb, with nice structure, bramble and mint accents adding to its massive nature. From 100 year-old vines in the Columbia Valley, this Old Vine Zin drop kicks the competition. “Our flagship wine. It is the oldest producing vineyard in the Pacific Northwest at nearly 100 years. Every year it makes either the best wine we put out or very close to it.” – the winery We will also be tasting the Gewurztraminier, Oregon and Schindler Pinot Noir, Columbia Valley Cabernet Sauvignon, and the Old Ball + Chain Syrah Port.

Saturday: Wines for Spanish Wine lovers! A great representation of Spanish Wines, including a delectable Grenacha to a delicious Pedro Ximenez Sherry! Available all week long!

Monday, Martin Luther King Day: RSVP for our Candle Making Event with Matt from Waxen Art A super-fun time for adults and kids alike as you create your own candle creation! Express your creative side and enjoy an enthusiastic good time with wine, friends, and neighbors! RSVP required. Monday, at 2PM. $25 for adults and children. Light snacks provided for the little ones! Kids of any age can attend with their parents! Call us at 425-485-3536 to RSVP.

Don’t miss your chance to win a great bottle of wine! Each purchase that Wine Club Members makes from our By the Glass (BTG) Menu enters them into a drawing to be held at the end of the month. Names that are drawn will receive a complimentary bottle of the same wine they enjoyed by the glass during the month. It’s a simple as that! One more great reason to be a club member. All new this month: Novelty Hill Semillon, Fidelitas Merlot, Gard Vintners Red Blend, Tamarack Cab Franc and more!

Tuesday, January 26th: Italian Winemakers Dinner w/ Gianpietro Ottoloni A rare opportunity to spend the evening with one of the premier Italian importers, as you enjoy five generous courses created by executive Chef and owner Russell Lowell. Each course has been expertly paired with an incredible Italian wine to ensure that you experience the greatest depth of flavors of both the food and wine. 15% off of all the wines you will taste this night. $60 per person for the first 50 to sign up (plus tax and gratuity) . An incredible value no matter how you look at it! Call Russell’s or Village Wines (425-485-3536) to RSVP. 7PM to 9PM (arrive between 6:30 and 7:00). Paul Gregutt, of the Seattle Times and Wine Enthusiast wrote the following about Gianpietro: “His carefully assembled portfolio of unusual Italian wines is the result of that search. Both the whites and the reds, at all prices, display exceptional individuality; glorious aromatics; and a panoply of sometimes mysterious, often palate-stretching flavors.” The Wines: ‘08 Case Bianche Prosecco di Conegliano/Valdobbiadene DOC “Vigna del Cuc” ‘08 Erste Neue Sudtirol DOC Weissburgunder (Pinot Bianco) ‘08 Erste Neue Sudtirol DOC Blauburgunder “Mezzan” (Pinot Nero) ‘03 Nera Terrazze Retiche di Sondrio IGT “Sorel” (Nebbiolo/Cabernet) ‘04 Giovanna Madonia IGT Forlí “Sterpigno” Merlot ‘05 Campodelsole Albana di Romagna DOCG Passito “Font’Enea”

Village Wines Steven’s Winery: Cruising to Alaska this Summer A great getaway opportunity for you, your friends, and maybe even your extended family with a fun group of wine-centric friends! Because the boat leaves directly out of Seattle, Pier 69 you are literally on and off the boat in 30 minutes. No long lines at the airport, shuttles, etc! Departing in late June 2010. Click on this link for details! Village Wines Celebrity Cruise Details http://rs6.net/tn.jsp?et=1102940711550&s=2768&e=001NRoO0yTt3rOQQkp8_59iEHXr LTqeVuA5zaPxX77s-bc4Wfz7BYYDmax7TCDNE9lu6G55CUd5VQhdevwFuxgqZkTM5tiLseAuFFeo yQVhSnEIHtedb3WpPx8pPJrwV8cZUesA6Zv4DExUT77MlTDgPVa54jDXIjs90kpS63JrufADIDIH ZyAi6s47m381KWBF>

Awesome Schedule (see Calendar for times or set a reminder) Thursday, January 21st: McCrea Cellars Saturday, January 23rd: Belgium Beer Tasting Thursday, January 28th: Gramercy Cellars (Walla Walla) Saturday, January 30th: Cougar Crest Winery with Winemakers Debbie and Dave Thursday, February 11th: Page Cellars Thursday, February 25th: Soos Creek Winery Thursday, March 11th, Two-vintners (Woodinville) with Winemaker Morgan

My wife and I recently took a pre-Spring Barrel Tasting tour of some of our favorite Yakima Valley Wineries to sample their latest vintages.  We tasted dozens of reds and whites, varietals and blends and found few if any that fell below the standards set by previous vintages.  Most of the wineries were making last minute preparations for the Rattlesnake Hills Wine Trail Spring Barrel tasting on April 17, 18 and 19, and the Yakima Valley Spring Barrel Tasting on April 24, 25 & 26 but each was gracious, allowing us time to sample and ask a volley of questions.  We’ve always been made to feel at home in Yakima Valley so it’s no wonder that we try to visit at least twice a year.The reds varied from lively, youthful and exciting to luscious, mature and elegant, each a testament to the skill and artistry of the winemaker.  I’ll be detailing some examples in upcoming reports.  The whites, most from the ’07 harvest, were terrific.  The balance of fruit and acid was masterful and a true joy to experience.   I’ll be detailing examples of these in future reports too.  In my opinion, Washington wines are at minimum on par with those of California and several are heads above their California counterparts.  If you haven’t been to Yakima Valley or if it’s been a while since your last visit, make apoint of going this year.  You won’t be disappointed.  

WinemakersDirect.us would like to congratulate Andrew Will on the selection of their 2005 Champoux Vineyard from Horse Heaven Hills as #25 on The Wine Spectator’s Top 100 list. It is a well-deserved honor.  Chris Camarda has consistently produced remarkable wines, helping to pioneer single vineyard blends.

Again, congratulations and remember Andrew Will’s and other winemakers’ Washington wines are easily found on WinemakersDirect.us.

WinemakersDirect.us would like to congratulate Amavi Cellars on the selection of their 2005 Cabernet Sauvignon as #42 on The Wine Spectator’s Top 100 list. It is a well-deserved honor.  Winemaker Jean-François Pellet and partners have consistently produced remarkable wines.

Again, congratulations and remember Amavi’s and other winemakers’ Walla Walla Valley Cabernet Sauvignons are easily found on WinemakersDirect.us.

A report on the 2007 Yakima Valley harvest from the always entertaining, oft-on-top-of-it Len Parris of Chandler Reach arrived via email:

” I think 2007 may be another great year. The harvest weather was ideal and the crush went smoothly. We had a few slower fermentations but that seemed to be a common thread throughout the valley this year. Our volume increased somewhat this year to just above our target of 5000 cases. Yes I am attempting to make enough wine not to run out of product as has happened the last few years! Barrel Tasting Weekend in April will a great time to sample the 07″

We’re thrilled to unveil our 2005 Merlot

We are releasing our 2005 Merlot on December 1. It is a lustrous, dark-ruby color with a lovely perfume of red and black currants, cream of cassis, toasted bread, pencil lead, Asian spices and wild berries. On the palate, it is a rich, layered, velvety-textured wine with complex flavors of spicy ripe black fruit, earth, and cedar. This wine has a great sense of place, beautifully balanced with a terrific, long finish.

Our winemaker, Jean-François Pellet, is very excited about the release of this wine. The 2005 vintage started off as a big challenge because the previous year had been a freeze year with a very small crop in our estate vineyards. However, 2005 made up for all the frustrations of 2004, with Mother Nature providing us with a stellar harvest, among the very best in the history of this winery.

As always, production is quite limited and we typically sell out soon after release. Please don’t miss out on this thrilling vintage — after all, we only made 1,400 cases.

To purchase: call us at 509-525-6502, or e-mail us at info@pepperbridge.com.

From the Winegrower, Norm McKibben
~ Sustainable Viticulture Q & A ~

As I write this, harvest is in full swing and ahead of schedule. The grapes coming into the winery from our estate vineyards are of fantastic quality. One of the joys of the business of winegrowing is that it makes you more attuned to cycles of nature, and more appreciative of the passing of time. I often think of each vintage year like the birth of a child. Vines we planted this year will bear fruit in 2 to 3 years, just about the same time we will be eagerly popping corks on Pepper Bridge wines made from this year’s harvest.

I have spent a lot of time recently with visitors, talking about the Walla Walla Valley, our winery and our estate vineyards. It seems I field more questions regarding our sustainable viticulture activities than about anything else. Several reporters have contacted me recently and have quizzed me on the topic. In fact, a recent article in the Seattle Times by Paul Gregutt explored the subject, stating the following: “Wineries are taking up the cause of sustaining the soil, and all the good Earth…. In the Walla Walla Valley, an organization called VINEA, the Winegrowers Sustainable Trust, is guiding and certifying growers who are committed to sustainable viticulture. It’s a flexible approach that allows growers and wineries to gradually restore farmland that in many instances has been rendered sterile by decades of chemical applications.” The article goes on to name Pepper Bridge Winery as one of the Walla Walla wineries committed to sustainable viticulture. In this section, I will answer some of the most commonly asked questions about sustainability.

Q What is sustainable viticulture?
A The objectives of sustainable viticulture are three-fold. We seek to provide ecological, economical and social sustainability. Our goals are: 1) To leave our children with healthier vineyards than we had when we started working the land, 2) To be good neighbors and treat our employees well, and 3) To create and maintain a very high quality of grapes so the vineyard will sustain itself financially.

Q How does Pepper Bridge grow grapes sustainably?
A We implement practices that reduce reliance on synthetic chemicals and fertilizers with the goal of protecting the workers, the environment, and communities at large. We are responsible stewards of the land, maintaining natural fertility and ecosystem stability and allowing the land to be healthier than how we found it. We maintain biological diversity in the whole vineyard.

Q How do your farming practices differ with organic or biodynamic?
A Sustainable viticulture is a broader philosophy than either organic or biodynamic. Organic and biodynamic are typically examples of types of sustainable farming.
Organic farming excludes the use of chemicals. Biodynamic farming is a type of organic farming based on a spiritual belief known as Anthroposophy. It embodies many of the tenets of organic farming and looks at the vineyard or farm in a holistic manner. However, it is different than both organic and sustainable farming in that it delves into metaphysical realms such as increasing an intangible vital life force in the vineyard and basing vineyard activities (such as planting and harvest) on the astronomical calendar.

The biggest substantial difference between organic/biodynamic and sustainable is that the philosophies of organic and biodynamic do not allow the use of chemicals, but they allow the use of other types of substances. For instance, in organic/biodynamic farming sulfur is frequently used to control mildew and insects but sulfur also kills beneficial insects as well as the targeted insect. This throws the vineyard out of balance, often leading to an invasion of an unwanted species such as the rust mite, which has decimated many Northwest vineyards at times over the past few years.

Alternatively, the organic farmer might decide to delay applying anything to the vineyard and hope that the problem will sort itself out. For instance, when faced with an infestation of rust mites, they can hope that the population of beneficial insects will explode in size and take care of these pests. In making this decision, a farmer is weighing the potential crop and quality loss against the sure knowledge that the use of too much sulfur will put them out of balance with nature. There is no surefire solution to these types of problems within the organic/biodynamic philosophy.

On the other hand, within the sustainable viticulture framework, we have more options. When faced with an insect problem, we can use non-chemical solutions or “soft” chemicals that target a specific problem and are not long lasting and which keep the vineyards in balance and much healthier by not killing beneficial insects along with the targeted insect.

Q What are the non-chemical control agents?
A Some examples of control measures that act exclusively on target organisms (pests, diseases, weeds) are the release of sterile insects and parasitic organisms, the enouragement of predators, the introduction of competitive plants, and the planting of habitat and food sources for beneficial predators and parasitoids.

Pictured above: We harvest all our grapes by hand. One facet of sustainable viticulture is maintaining a healthy work environment for our employees.

Q What are some of your other non-chemical practices to improve soil quality?
A Compost is a prime example, and we use two types of compost in our estate vineyards. Organic compost is comprised of aerobically decomposed remnants of organic materials (those with plant and non-mammal origins). The goal is to add humus to soil and restore nutrients. We use a custom blend of logs, hay, leaves and other material to add diversity. We also add “compost tea” to the compost. We try to spread three tons per acre per year of compost back onto the vineyards.

Compost Tea is an aerobic mixture made by adding compost (and some extra nutrients to feed its microbes) to dechlorinated water and aerating the mix for one or two days. This process encourages aerobic bacteria and fungi and is applied through our drip irrigation system. We then feed the microbes by running molasses through the drip system.

Q What are “soft” chemicals?
A Soft chemicals target specific problems instead of acting as a broad-spectrum killer. It also has a short life (less than 90 days, depending on the chemical). Most importantly, these soft chemicals will not result in a residual buildup in the vineyard.

Q Who certifies the growers in VINEA?
A The IOBC (International Organization for Biological and Integrated Control of Noxious Animals and Plants) is the international organization that oversees the certification of sustainable farming operations here and around the globe. Our three estate vineyards are all “Certified Sustainable” and are all members of “Salmon Safe.” Our winemaker, Jean-François, is the president of VINEA, and I am one of eight board members. Oregon’s LIVE program and the Walla Walla Valley’s VINEA are the only internationally certified regions in the USA.

We are nearing the end of Crush 2007 at Dunham Cellars. It was an exciting year for our crush crew, as we took delivery of our new Scharfenberger Europress just in time for harvest. This shiny new piece of equipment allowed the Dunham Cellars winemaking team to work more efficiently, and with gentler handling of our young wines before they were placed into barrel.

In the vineyards, crop yields were a bit lower this year providing us with concentrated, well-balanced fruit, and “the best vintage we have had in a long time” according to Dunham Cellars’ Vineyard Manager, Ken Hart. We are excited about the future of these young 2007 vintage wines, so stay tuned.

Hi,
I, and wonderful friends, have been busy with harvest, crushing and pressing grapes and apples.
It has been an interesting year as the grapes were in some cases picked a bit too early.
I ended up blending early picked grapes with some late picked grapes and actually fermented them together (co-fermentation). I call it my Accidental Wine. It is a cross of 1/4 each of Cabernet Sauvignon and Merlot and 1/2 of Malbec. The Cab and Merlot came in early from Walla Walla from a vineyard connected to Rex Noah. It was dry-farmed (without irrigation) and organic; and the grapes were tiny and intense and maybe slightly underripe. The Malbec came from White Heron Vineyard up by Quincy and were super-ripe.

I have some other Walla Walla Cabernet Sauvignon just finishing fermentation and expecting one more shipment from yet another source in Walla Walla.

I also have a batch of Cabernet Franc going that is a blend of two vineyards. One of the vineyards is Upland Estate and it was payment for some historical research work I did for them. I am very excited to be working with them. That vineyard was featured broadly in my book, The Wine Project.

I just pressed a bunch of cider apples for this year’s cider, and I just released my new cider which will be available at the winery and at Vashon Thriftway. This new release is a combination of apples from Oregon and from Puget Sound including apples from Vashon. It is really good….it captures perfectly the taste of autumn. It reminds me of an apple that has dropped to the ground and started fermenting on its own.

Lastly, I want to mention that I will be teaching a four week class at Vashon College starting on Thursday, October 25, called Wine Fun-damentals, from 7 to 9pm. We’ll cover the basics of tasting wine and what accounts for the differences in wine including geography, style, and various wine types. We’ll even talk about wines for the upcoming holidays.

Contact Vashon College for an application at vashoncollege.org, or for more information contact the college at info@vashoncollege.org, or call 206.408.800.

Best regards,

Ron Irvine