Eric Titus

Tonight I had dinner with Eric Titus of Titus Vineyards in the Napa Valley and talked about his Sauvignon Blanc, Cabernet Franc, and Sauvignon Blanc while tasting through several flights. The dinner was held at the illustrious Jean-George Vongerichten restaurant Perry Street, which is very hip and cool (think white on white theme, with floor to ceiling windows looking out to the river, white sofas, white chairs, white tables, very clean and flavorful cuisine ....) 

For wine journalists, it is always fun to meet the maker of the wines, instead of just tasting it. One could say it is almost like the ability to meet with a long gone author or musician, and understand more about the foundation of their book or music via the force of their personality.

Eric is very forthcoming and honest, much like his wines. He went to high school in St Helena in the Napa Valley, along with other children of wine makers (his parents bought the vineyard in 1969 and sold their grapes) and also the children of people who serviced the vineyard. When he said he worked the vineyards during summers and after school, I had to ask if it was a passion or a work ethic instilled by his parents. I'm sure you can guess the answer, as Eric pursued studies in marine biology over a curriculum in viticulture and enology. He earned his doctorate in biology and embarked on a ten-year career in marine biological research and environmental consulting. After working in such varied locations as Honolulu, Baltimore and San Francisco, and Guam he returned to St. Helena during the heralded 1997 vintage. With the Titus Vineyards wine production steadily increasing and the vineyards in need of redevelopment, Eric came to work full-time for the family wine business. He now divides his time between managing vineyard operations and the overseeing the business side of the winery.

Now the Sauvignon Blanc is a fabulous wine, with an aroma of grapefruit pith and palate of the same. I found it far weightier than other Sauvignon Blancs, with very good expression of the terrior and the ability to match slightly heavier foods such as slow cooked Branzino. I adored the Cabernet Franc -- the absolute expression of everything a Cab Franc should be, which to me is (taste-wise) akin to the pleasure of stomping on the first fall leaves on the ground on a crisp day. Really fantastic nose on  this wine, great expression and complexity, and a flag waving signature that yes, Cab Franc can be made and made well in the Napa Valley. The Cabernet Sauvignon was powerful, very rich and concentrated and extracted. Try this one with a grilled juicy steak.

Since one of the houses on the property was built in 1910 and it is 48 hours before Halloween, I had to ask the question:  Has he experienced any ghosts? Eric says no, yet mentions that several workers living in the house have experenced a certain energy. Lately, though, Eric tells me, the energy has become incresingly positive, as the entity -- if indeed there is one -- is vibrating to the creativity and success of Titus Vineyards. "