3 Powerful Secrets: Gamble Family Vineyards

Gamble Family Winery is one of the most powerful wineries in the Napa Valley.

The reason is the high quality of Gamble Wine.

The Gamble Family has been farming here for many decades.

The family’s Gamble Vineyards are among the best in the valley.

Yet when you visit a winery, you are not really in the position to understand the “secrets” behind the glitzy label and the showy winery facade.

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Lunch with Tom Gamble of Gamble Family Vineyards

So during my lunch with Tom Gamble of Gamble Family Vineyards, I could understand the three secrets that really made Gamble Family Winery out.

First though, know that one of my favorite things about writing about wine is the opportunity to hear storytelling from passionate winemakers.

Tom Gamble is one of the best and most passionate storytellers in the wine world.

As Gamble Family Vineyards is such a successful company–and Napa Valley real estate is so valuable–it is easy to think he is “to the manor born.”

Gamble Family History in the Napa Valley

The Gamble family has a long history in the Napa Valley.

Early History

In 1916, Tom Gamble’s grandfather Launcelot Gamble came to the Napa Valley and bought several acres of the best land and devoted it to agriculture and livestock (cattle ranching).

The cattle ranching came in handy at the onset of WW II, when canned meat was essential to feed the troops overseas.

Launcelot Gamble gained a piece of land in Oakville in 1955.

This would become the Family Home Vineyard and foundation for the family’s entrance into the wine business.

Tom Gamble’s Boyhood Dream

“My longest memory of childhood was playing in the dirt,” says Tom Gamble, recalling his youth. (Secret #1)

During lunch, he says that when was a child he would look at the vineyards from the bus on the way to school and dream they would one day be his.

[socialpug_tweet tweet=”And then, when he was in 8th grade, he stopped taking the bus in favor of riding his bike the ten miles to and from school.” display_tweet=””]

And then, when he was in 8^th grade, he stopped taking the bus in favor of riding his bike the ten miles to and from school.

The reason?

So he could get home faster and work in the vineyards!

“I loved working in the vineyard,” he says, adding that since he came from an agriculture-based family he had lots of other chores as well.

These included herding cattle, working irrigation lines and other activities.

An education at UC Davis followed.

Then Tom took over farming Family Home vineyards, which were planted by his mother and stepfather in 1997.

After many years of growing and selling his own grapes to other companies.  Tom sold the wine made from their own grapes.

He also began acquiring other vineyards.

Today the Gamble Family Vineyards encompass:

– Gamble Vineyards
– Confluence Block
– Family Home Estate
– Winery Vineyards
– CC Ranch Vineyard
– Mt Veeder Vineyard

Gamble Family Vineyards

Today the Gambles own a sizable amount of vineyard acreage in the valley spanning some of Napa’s most well-known terroir.

This includes Yountville, Oakville, Rutherford, Mt. Veeder and St. Helena.

They also farm significantly more land, selling grapes to a number of premium producers in the valley. Their first vintage was from 2005.

The Gamble Vineyard is bordered by both the Napa River and Conn Creek in the northern part of the Yountville appellation.

Creeks are important as they produce rich silted flood-plain deposited soils.

[socialpug_tweet tweet=”He farms the vineyards organically and harvest spans a two-week period.” display_tweet=””]

The Heart Block

During the lunch, Tom seemed particularly proud of the Sauvignon Block called “The “Heart Block.”

This is an appropriate name because of its geographic position in the center of the vineyard.

They plant two clones originating from France, including one from Graves and other originating in the Loire Valley. (Secret #2)

The Gamble Family Vineyard micro manages these vines and thins the vines to only one cluster per shoot increasing the intensity of the fruit.

This allows them to harvest at maturity with lower sugar levels.

The wine is barrel fermented in 40% new French oak and spends 18 months on the lees.

Delicious.

I tasted this single vineyard 2016 Heart Block Sauvignon Blanc side by side with their 2017 Gamble Vineyard Sauvignon Blanc. This wine has 13% new French and Hungarian oak. Both fabulous.

Jim Close, the winemaker, has done an exceptional job in delivering a complex yet easy to enjoy wine.

Both had finesse and a long length of finish.

And though both had a great deal of complexity, because of both the terroir and also tender loving care the Heart Block had even more complexity and length of finish.

The Red Wines

It is a rare opportunity to have the luxury of tasting a flight of top end Bordeaux blends.

Here at Gamble Family Vineyards these wines have the fantasy name “Paramount.”

They describe Paramount as a harmony of the most distinguished vineyards. The blend is “typically” a rough third of Cabernet Sauvignon, Merlot, and Cabernet Franc, with a tiny percent of Petite Verdot for spice.

But this can change with the vintage.

2014 Paramount

The growing conditions in 2014 were favorable with a warm, dry, and steady season.

This was one of my favorites, as it had fresh red cherry fruit, black truffle, and also aromas and flavors of hazelnut and leather.  It is great to drink now and can age at least another decade.

2012 Paramount

In 2012 the four varieties were all harvested, fermented, and aged separately. Different strains of yeast were employed to improve mouthfeel and complexity.

This wine has more aromas of thyme, black cherry, and plum. It can also age for another decade.

2009 Paramount

This is a delicious wine with silky tannins, bright acidity, and rich fruit. It has a long length of finish and a great deal of finesse.

For a wine ten years on, great to drink now.

Then the excellent 2015 Family Home, 100% Cabernet Sauvignon from Oakville aged for 20 months in 45 % new French oak.

Conclusion

This was a magical introduction to the wines of Gamble Family Vineyards.

It is rare to meet a winemaker so knowledgeable about every aspect of his business, from farming to vilification to the wine selling platform.

Visiting Gamble Family Vineyards

So the last secret is this:  even though Gamble Family Vineyards is a small family operation, it is possible to visit, taste the wine, and maybe if you are lucky tour the property.

Typically this is reserved for wine club members..

Yet you can call or email the winery via the contact information below, and see if you and your group can get an appointment.

To find out more visit the Gamble Family Vineyards website 

707) 754-4825 or email wine@gamblefamilyvineyards.com.

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Clos Pegase Estate Winery

Visiting Clos Pegase Estate Winery in the Calistoga AVA of Napa Valley

When people think of Clos Pegase Estate Winery in the Napa Valley, they think of mainly three things:

1. Clos Pegase Chardonnay
2. Clos Pegase Cabernet Sauvignon
3. The famous architecture of the Clos Pegase Estate Winery, and the art collection within.

My recent visit to the Hess Collection Winery, with its extensive art collection, alerted me to the presence of another winery with an impressive art collection: The Clos Pegase Estate.

Origins of the Clos Pegase Estate Winery

The original owner and creator of Clos Pegase was Jan Shrem.

He was born in Columbia to Jewish-Lebanese parents.

After emigrating to the USA as a child, he made his way through the University of California, at Los Angeles selling encyclopedias.

Then he parlayed this experience into what would become a multi-million dollar book publishing company.

Like many entrepreneurs, Jan Shrem developed a love of art and wine.

He decided to translate this into a world-class winery and art exhibition space.

After searching for the right terroir, he decided to build his winery in the Calistoga AVA of the Napa Valley, California.

Clos Pegase Architect Michael Graves

After an extensive, international competition and selection process, architect Michael Graves was chosen to design Clos Pegase.

His goal was to create a modern structure with a nod toward ancient Mediterranean architecture and culture.

Clos Pegase was completed in 1987.

Close Pegase Art and Architecture

At Clos Pegase, art, architecture, and wine are intertwined at every turn.

It is interesting to note that the name of the Applebone vineyard vineyard comes from the sculpture Applebone by Mark di Suvero, part of founder Jan Schrem’s modern art collection.

Clos Pegase inspired the Chateau Bordeaux exhibit at the Centre Pompidou in Paris.

It was the only foreign winery featured as a point of comparison to Bordeaux Chateaux.

Heritage Garden: Conservation, Biodiversity, and Style

This Heritage garden was created in the summer of 2015 to conserve water.

It also enhances the beauty of the Clos Pegase winery with its special collection of rare, drought-tolerant plants and trees.

Drought tolerant plants include 19 heritage Jubaea Chilenis “Wine Palms” — the largest West Coast collection north of Santa Barbara. Other drought-tolerant specimens, sourced from wine-growing regions around the world, include bold and ethereal spiky dasylirions,

Plants in the collection act as pollinator resources, attracting foraging bees and hummingbirds.

Clos Pegase Estate Winery Vineyards

The four vineyards of Clos Pegase are spread over 450 acres, each with unique characteristics.

Grape varietals are matched to the right location.

Mitsuko’s Vineyard

Chardonnay and Pinot Noir are planted here because of the cooling breeze from San Pablo Bay. Yet the soil also has Haire clay-loam similar to that of of the Right Bank of Bordeaux. Cabernet Sauvignon grows best in the section known as Graveyard Hill with its own unique rocky, well-drained soil and an aspect that maximizes sun exposure

Tenma Vineyard

The Tenma Vineyard is located in the foothills of Mount St. Helena. The rocky terrain is well-drained with a very sparse topsoil which is a perfect combination for growing world-class Cabernet Sauvignon. The grapes here form the basis for the Hommage Cabernet Sauvignon.

Applebone Vineyards

You can see the beautiful Applebone vineyards (four acres of them) from the tasting room. This vineyard is devoted to Cabernet Sauvignon because of the gravely Bale loam soil. Only one clone is used, the French Dijon Clone 191. This clone ensures small and concentrated fruit that is high quality and unique. Wine geeks may find it interesting that high density plantings along with rootstock selection 420A helps limit the vigor. This keeps the vines in balance and eliminates the green, unripe flavors which can be an issue with some wines made of Cabernet Sauvignon.

Dunaweal Vineyard

The Dunaweal Vineyard has a fine Bale loam soil with a layer of gravel and a richer topsoil than the other vineyards. Bordeaux varieties such as Petit Verdot, Cabernet Franc, and other red grapes such as Zinfandel, Petite Sirah, and Syrah grow well here.

The Clos Pegase Estate Winery Tasting Experience

The tasting room overlooks the Heritage Garden, Applebone Vineyard and offers a fabulous view of the Mayacamas Mountains. The first tier estate flight includes a taste of five limited production estate-grown wines. It is $35. Prices go up after this according to the various experiences.

You can also choose an interactive walking tour of their Calistoga estate, caves and bottling facility and a sampling of five limited production and estate-grown wines along the way.

Then there is the Connoisseur all-inclusive tour, tasting & charcuterie pairing where you will learn about the history of Clos Pegase and taste some of their library wines.

You can also find fun events such as progressive tastings, and a private picnic event – yet remember the majority of these special tasting events must be reserved in advance.

Clos Pegase Chardonnay and Cabernet Sauvignon Tasting

Today I am going to limit myself to discussing just two of the Clos Pegase Estate Winery winea.

2016 Napa Valley Estate Tenma Vineyard Clos Pegase Cabernet Sauvignon

This has a dark purple core and aromas of cassis, wood, cigar box and black currant – very similar to a Bordeaux wine. A few moments later you will get more nuances of aromas and flavors such as graphite and wet clay. A delicious wine that punches well above its weight.

2017 Mitsuko’s Vineyard Carneros Clos Pegase Chardonnay

This is a deliciously rich Chardonnay made in a restrained French style, with barrel maturation and full malolactic conversion for that luscious texture and flavor. Discreet use of oak with a long length of finish.

Tips for Visiting Clos Pegase Winery Estate in the Napa Valley

It is important to look at the website closely at least a week before your visit to allow enough time to make the necessary reservations.In busy times like summer or holidays, you might need to book well in advance.

List of Essentials (Marisa’s personal recommendations

1. A hat, especially for sunny days.
2. Sunglasses for the same reason
3. Sunscreen very necessary in summer.
4. A charger for your device so not to miss once-in-a-lifetime pictures.
5. Your favorite bottled water
6. A cup for expectorating wine in case it is not provided.
7. A small notebook to record details about the wine or vineyards.
8. Comfortable walking shoes for vineyard visits

Logistical Information

Depending on traffic, it may take two hours – or more – to visit Clos Pegase in the Napa Valley.

Be certain to allow enough time for travel.

The Clos Pegases Estate Winery Club

The Wine Club offers many advantages, including discounts and some free tastings.

Click this link for Pegase WInery Club Information

If you like this article you may like

Exploring Dominus Estate

Exploring Chappellet Winery 

Final Tips 

Consider this face cover to block out the strong sun – more effective than sunscreen.

Wear a hat – this one is made from a fabric with sun blocking agents inside of it.

Think about a sun shawl to protect you as you stay under the sun

Clos Pegase Driving Directions

Address

Clos Pegase Winery & Tasting Room

Open daily: 10:00-5p.m.
1060 Dunaweal Lane
Calistoga, CA 94515

Driving Directions

From Hwy 101

• Take the Hwy 37 exit to Hwy 121
  • Turn left onto Hwy 121 to Hwy 29
  • Turn left (north) at Hwy 29 and continue toward Calistoga
  • Turn right on Dunaweal Lane

From I-80

• Take Napa turnoff in Vallejo, follow signs to Hwy 29
  • Turn right (north) at Hwy 29
  • Follow signs for “Calistoga, 29 North”
  • Continue north on Hwy 29 towards Calistoga
  • Turn right on Dunaweal Lane.MORE ABOUT AUTHOR MARISA DVARI**Follow Marisa on Instagram here**Marisa D’Vari DipWSET holds the highest qualification from the Wine and Spirits Educational Trust (WSET), representing three years of intense study.  In addition, she has completed the “Honours Level” of the WSET, representing an additional year writing a thesis.Key Wine Credentials

  D’Vari  has several of the most important wine credentials in the world, including the “Certified Sommelier” designation from the Court of Master Sommeliers and the Certified Wine Educator qualification from the Society of Wine Educators.  She has several blind tasting and other diplomas from the American Sommelier Association and Sommelier Society of America.

  Wine Competition Judge

  Marisa D’Vari is a judge for the International Wine Challenge and International Wine and Spirits Competiton, as well as the Concours Mondial de Bruxelles Wine Competition

  Associations

  D’Vari is the first American member of the UK’s Association of Wine Educators and a member of the global Circle of Wine Writers. She is a long standing member of FIJEV, the International Federation of Journalists of Wine and Spirits.

  D’Vari is a Finalist in the 2019 Millesime Blog Competition, and the author of five non-fiction books.

   

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Conn Creek Winery

Napa Valley Barrel Blending

Do you love Napa Valley winery events, not just tasting Napa Valley wine itself?

Yes, I can relate. We all love to book a Napa Valley Wine Experience.

This typically means tasting the wine in the tasting room.

We can even book a food and wine pairing experience.

Yet the best Napa Valley Winery Events are events that are active.

You play a key role in the winery event itself. Such as the barrel blending experience at Coon Creek winery in the Napa Valley.

Conn Creek Winery Barrel Blending Experience: One of the Best Napa Valley Winery Events

So for the second time now, I can vouch for the Conn Creek Winery blending session as one of the best Napa Valley Winery Events.

If you love Napa Valley red wines, you know that the majority of wines are a blend of Cabernet Sauvignon and other Bordeaux varieties.

As a wine lover, you know there is an “art of the blend” in the Napa Valley.

This is why the Conn Creek winery event known as the “barrel blending experience” is one of the best Napa Valley winery events,

On a personal note, I’ve wanted to take part in this Napa Valley winery event for quite some time.

I first heard about this Napa Valley winery event from former Conn Creek winemaker Mike McGrath.

He explained his barrel blending winery event for visitors, saying that it was more of a “class” than a typical Napa Valley Winery Event.

Objective of this Napa Valley Winery Event Barrel Blending Class

The objective of this winery event is for Conn Creek visitors to assemble their own wine.

They do this by blending a wine from all the different appellations owned by Conn Creek.

The most expensive Cabernet Sauvignon wine at Conn Creek is called the Conn Creek Flagship Anthology Bordeaux style blend.

The word “Anthology” refers to a collection of literary or artistic works. At Conn Creek, the name suggests the layers of depth and complexity that can be achieved through the art of blending.

“Anthology” is expensive because it takes a very seasoned palate to use the exact right amount of grapes from the different appellations to use in the blend.

Structure of the 90 Minute Barrel Blending Winery Event

Guests are very warmly welcomed as they enter the main tasting room of the Conn Creek winery.

I emphasize the word “warmly” because the tasting staff team is extremely friendly. 

They seemed very excited to introduce guests to their winery and show them how the wines are assembled.

While you wait for the class to begin, you are offered a glass of the Anthology wine.

The reason for this offering is twofold. First, it is relaxing to sip wine as you meet the rest of the group you will have class with.

Second, tasting this “finished wine” helps get your palate ready for understanding how your finished blend “should taste.”

At least according to Conn Creek standards.

That said, during the blending class you are free to blend whatever style of wine you desire.

The Blending Class Logistics

Participant numbers can vary, yet there seemed to be about twelve people during our Napa Valley winery event.

Most if not all were couples, yet I could imagine that the class would be fun for groups of friends or event wine lovers traveling on their own.

The room was enormous, with gigantic windows that let in the sun and barrels of wine on one side.

The walls also had maps of the various Napa Valley appellations.

Our hostess was very friendly and welcoming.. 

She spoke in a way that enabled everyone in the class, from new wine drinkers to seasoned professionals, to understand the fundamentals of how, and why, Conn Creek Cabernet Sauvignon wine is blended.

The reason Conn Creek blends Cabernet Sauvignon wine from different Napa Valley appellations is because in winemaking, a blended wine (usually) creates a more complex wine.

Yet the “how” is also important. Every vintage is different in the Napa Valley.

Beyond that, each appellation is known for unique qualities. Some appellations produce a Cabernet Sauvignon wine with higher acidity.

Some appellations have stronger tannins.

Part 1 of the Wine Blending Experience

As you take your seat, you will notice five filled glasses of Cabernet Sauvignon wine from different appellations, as well as two empty glasses for blending. You will see a document written by the creator of the class, as well as various tools for your wine blending experience. This includes a pipette for assembling your blend. 

Our engaging, charismatic leader spent about a half hour explaining how and why each glass of Cabernet Sauvignon had a different flavor profile, even though it was the same variety.

The difference is because of the climate and terroir of its respective appellation.

People who like a softer style of wine, might prefer the softer flavors that come from the Sonoma appellation.

People who like stronger tannin and a bolder flavor profile might like a majority of the Cabernet Sauvignon from the Saint Helena appellation.

Note: If you like this piece, check out related content:

• Visit to Chappellet Winery
• Visit to Quintessa Winery
• Chalk Hill Winery with Courtney Foley

Part 2 of the Wine Blending Experience

If part 1 of the wine blending experience is listening, then Part 2 is actively making the blend. This part of the class requires several things.

1. You must remember from Part 1 the characteristics of each appellation.
2. You must be relatively good in math to make sure the components add up correctly.
3. You must exercise self-restraint and remember that Malbec and Petit Verdot add “spice” and should be used in very modest amounts.

It is also necessary to amble, avoid splashing people with your wine as you take samples from the different barrels, and write down the exact proportions of your blend.

Once your sample blend is approved by your own palate, you make the final blend.

This is the wine you will pour into a bottle, and seal yourself with a cork.

They also encourage you to design a label for your wine.

I had a lot of fun making my own blend.

A year later back in New York, I took the wine and myself out to a restaurant to celebrate my masterpiece.

c

During the visit  I was able to meet the new winemaker Elizabeth DeLouise-Grant.

She is fresh from being Assistant Winemaker at Stag’s Leap Wine Cellars. Look for great things from her to come!

I strongly recommend this incredible Napa Valley Winery event.

If blending is not your thing, you can discover the wines of Conn Creek with a formal wine and cheese pairing tasting experience or just taste the delicious wines of Conn Creek at the tasting bar.

Reservations are necessary: Click on this Conn Creek link or call 707.968.2669.

Like this article? Check out these excellent wine book reviews here.

Please SHARE this article visit the social media links and subscribe to my newsletter here

If you like this article you will like:

— Dominus Estate
— Chappellet Family Winery
— Hess Collection
— Frog’s Leap

Curious to Learn More About Wine? Start Here

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About Author Marisa D’Vari

D’Vari contributes to Forbes.com, Financial Times, World of Fine Wine, Quarterly Review of Wine, Decanter Robb Report, San Francisco Chronicle, South China Morning Post, and more.

She holds the (WSET) diploma, Certified Sommelier through the Court of Master Sommeliers, a Certified Wine Educator  through the Society of Wine Educators … to see it all, please click on bio

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 Quintessa Winery

Quintessa winery is just off the Silvarado Trail in Rutherford, Napa Valley. It is about 90 minutes from San Francisco by car.

It’s considered  one of the best small wineries in the Napa Valley. It is also one of the most fun wineries in Napa for wine tours.

[socialpug_tweet tweet=”Many will agree that Quintessa Winery is possibly the most picturesque winery in the Napa Valley.” display_tweet=””]

Many will agree that Quintessa Winery is possibly the most picturesque winery in the Napa Valley.

Quintessa Winery Tours

Quintessa Winery is an organic winery. Two of the winery tour options at Quintessa Wine Estate include a delightful vineyard tour. In this way you can see the health of organic vines.

Then after the tour you can taste the corresponding quality in the wine.

The “Ambasssadors” at Quintessa Winery (this is their word for guides) in Rutherford encourage guests to book a “tasting experience.”

Yes, I know, the word “experience” is a nebulous word.  The concept alludes to the reality that your visit will include more than tasting the wine.

[socialpug_tweet tweet=”It involves the concept of understanding the goal of owner Agustin and Valeria Huneeus and their philosophy.” display_tweet=””]

It involves the concept of understanding the goal of owner Agustin and Valeria Huneeus and their philosophy.

We will discuss the different tour and wine experience options below.

Quintessa Winery : History in Rutherford, Napa Valley

[socialpug_tweet tweet=”The Quintessa Winery owners Agustin Huneeus and Valeria Huneeus purchased the gorgeous vineyard to become Quintessa in 1990.” display_tweet=””]

You can imagine that it takes a lot of money to buy such expensive land for wine vineyards. As Agustin Huneeus is responsible for the success of Concha Y Toro, one of the most popular brands in Chile, he can afford the land and the costs of its development.

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Quhttp://shopintessa Winery Vineyards in the late 1990s

So in the late 1990s, Agustin Huneeus looks at the 280 acres of land that is now Quintessa. He sees the potential of the land, as well as the amount of  work that must be done to plant vineyards.

Experts arrive to advise on the best grape varieties to grow. Cabernet Sauvignon, Chardonnay, and Sauvignon Blanc are planted in addition to others.

Quintessa Winery  Harvest and Vinification

After the three required years, grapes are harvested and vinified at the Franciscan winery. At the same time, Agustin is building the state of the art Quintessa Wine Estate. 2002 marks the opening of the new Quintessa Rutherford winery. Aaron Pott is the first winemaker.

[socialpug_tweet tweet=”Michel Rolland joins the team as consultant in 2010.” display_tweet=””]

Quintessa Winery : Booking a Tasting Visit

As Quintessa Winery Napa Valley, you can taste red wine from Bordeaux varieties and white wine from Sauvignon Blanc. The Cabernet based red Bordeaux wine, Quintessa also includes the varieties Merlot. Cabernet Franc, Petit Verdot and Carménère.

It is possible to have a simple tasting in the Quintessa tasting room. Yet having visited this picturesque Rutherford winery, you will want to consider options that include vineyard visits below. The reason is that you will have a much richer experience and understanding of the Quintessa Wine Estate.

Please continue to read about the various tasting experiences, and the essential items you are strongly suggested to bring with you, below the jump.

Quintessa Winery: Tasting Experiences

Quintessa is one of the best Napa wineries to visit because of the quality of the wines and the incredible scenery.  The wine experiences must be booked in advance. The price range as of 2019 begins at $75 and goes up  to $150.

Some may consider the fees high. One reason for the fee to taste wine is because the owners want you to have a wonderful experience.[socialpug_tweet tweet=”This means a very comfortable experience without crowds.” display_tweet=””] They want to make sure you understand all about Quintessa wine, both the viticulture and the winemaking.

When you make an appointment you and your group will have your own personal Ambassador to explain the wines as you taste them. And also answer all questions.

Quintessa Winery : Premium Tasting Experiences

The Salon Tasting Experience showcases the famous Illumination Sauvignon Blanc, the new release and library vintage. It is a 45 minute seated flight including three wines.

The Estate Tasting is an immersive look into the Estate. The semi-private visits begins with a guided walk through the vineyards. It concludes with a relaxing sit-down tasting showcasing current releases and library vintages.

Quintessa Winery Experience

The Quintessential Quintessa Winery Experience includes the scenic walk to the vineyards and then a tasting in the private pavilion overlooking the vineyards. [socialpug_tweet tweet=”You will taste exclusive barrel selections and library wines paired with cheese.” display_tweet=””] Your ambassador will tell the wonderful story that is Quintessa. You will also enjoy the Quintessa caves and gravity flow winery.

Time did not allow me to enjoy the Quintessential Experience, yet I must admit as I was walking through the vineyards I wished I could sit down in that fabulous Pavilion and sip the wine as I looked out at the vineyards. So for me, this is the wine experience that is most worth it. With this tour you can also see the caves and winery.

You can choose your Quintessa Wine Experience tour here

Quintessa Winery : What to Wear, Bring, and Expect When Visiting the Quintessa Wine Estate

Expect to have a wonderful time, taste great wine, and learn a lot about the famous Quintessa white and red wines.

Yet for practical measures you might consider the checklist below to make sure you have everything you need.

Though most wineries do provide a bucket for expectorating the wine you may not wish to swallow (for driving and other reasons),

I always take it upon myself to bring my own paper cup or plastic reusable cup. Many wineries have water available for seated tastings, yet you may wish to bring your favorite brand.

Essentials to Bring for Winery Visits

1. A hat, especially for sunny days.
2. Sunglasses for the same reason.
3. Sunscreen very necessary in summer. Personally, I find this face covering more protective and less irritating.
4. A charger for your device so not to miss once-in-a-lifetime photos.
5. Your favorite bottled water
6. A cup for expectorating wine in case it is far away or not provided.
7. A small notebook to record details about the wine or vineyards.
8. Comfortable walking shoes for vineyard visits

Quintessa Winery: My Experience

Desiree, pictured above, was my Ambassador during this visit.

The visit started with a visit to the vineyards, which was more gorgeous than I could imagine. I was very grateful for my walking shoes, as you will walk quite a bit uphill. I saw the pavilions along the way, reserved for the higher-end wine experience tours. How wonderful to book this tour category. The views are breathtaking.

During this outdoor excursion, Desiree explained the history of Quintessa. Then we toured more areas of the property and had a comfortable tasting in the beautiful Quintessa Tasting room.

The Tasting of the Quintessa Wines

The 2016 white Illumination Sauvignon Blanc is a signature wine at Quintessa. It is delicious.[socialpug_tweet tweet=”The Sauvignon Blanc has aromas of bright flowers and flavors of white peach and kiwi fruit.” display_tweet=””] The grapes are hand-picked and rushed to the winery while still fresh.

They ferment the grapes with mostly native yeast. The wine is aged in a variety of barrels (including a small percentage of French oak, Acacia barrels, and egg-shaped concrete fermenters). The objective is to give richness on the palate while retaining fresh aromas.

Quintessa 2014

They make the current release of Quintessa 2014 from Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Carmenere.

These are traditional Bordeaux varieties. 2014 is a perfect growing season. This is despite the earthquake and drought. This wine is an attractive deep garnet color with flavors of fresh cherry and blackberry. Also layered notes of violets, graphite, and cedar spice. They age it for 21 months in 100% French oak, 80% new.

Then 20 days maceration on the skins.

Quintessa Estate: The Wines Tasted

The Quintessa 2012 is also from an excellent vintage. It is a classic Napa summer with warm days and cool nights. The wine is made with the same Bordeaux varietals as above for the same 21 months. This vintage 85% new French oak is used, with 20 – 26 days maceration on the skins.

The Quintessa 2011 is from a challenging vintage with a lot of rain. The Quintessa Wine Estate the team used selective picking and careful sorting. This ensures only perfect grapes are used.

[socialpug_tweet tweet=”This wine has more aromas of crushed wet rock, sandalwood, and clove along with fresh cherries, currants, and red plum.” display_tweet=””]85% new French oak is used on this wine as well, but the maceration time was 28 days long.

The Quintessa Wine Estate follows organic and even biodynamic practices. You can almost taste the effect of these practices on the health of the grape through the wine.

Quintessa Winery : About Winemaker Rebekah Wineburg

Rebekah has worked at some of the most prestigious wineries in the world. She loves working at Quintessa because of its diversity of vineyard blocks and soil types. She loves working with the Huneeus family and is passionate about the organic processes of the Quintessa Estate Winery.

Very friendly and natural, Rebekah enjoys spending some time out of the winery at special dinners featuring Quintessa Winery Estate wines.

Quintessa Winery: Watch the Film

https://www.quintessa.com/the-experience

To make a reservation call (707) 286-2730 or email reservations@quintessa.com.

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If you like this article you will like:

— Dominus Estate
— Chappellet Family Winery
— Hess Collection
— Frog’s Leap

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About Author Marisa D’Vari

D’Vari contributes to Forbes.com, Financial Times, World of Fine Wine, Quarterly Review of Wine, Decanter Robb Report, San Francisco Chronicle, South China Morning Post, and more.

She holds the (WSET) diploma, Certified Sommelier through the Court of Master Sommeliers, a Certified Wine Educator  through the Society of Wine Educators … to see it all, please click on bio

Related California Wine Articles You May Like

• Tasting La Crema Chardonnay and Pinot Noir
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The post Quintessa Winery appeared first on AWINESTORY.COM.

… so when you think of Portugal, you probably think of Port, yes? And it’s true, Port has been the signature drink of the country for decades. Yet in the last twenty years, still (and sparkling) wine from Lisbon has taken center stage.

Recently I accompanied several other wine educators to Lisbon to learn more about the region and the wine. I came away with a respect for the wine and a tremendous bond with the producers, who ranged from self-made millionaires to foreigners falling in love with the region to wine-making families hundreds of years old.

About Lisbon

Portugal’s entry into the EU paved the way for modernization and raised capital for winemakers, improving cellars, equipment, and vineyards. Because of economic grants and the demands of the international market, many producers are blending with international varietals especially Cabernet Sauvignon, Syrah, and to a lesser extent, Chardonnay.

Meeting Producers

Producers visited included millionaires making quality wine from Rhone varietals to wealthy families planning to build hotels in addition to vineyards on their vast amount of land, and a sprinkle of families who inherited the wineries from their forefathers and ex-patriots who make wine and other businesses (wedding services) as well.

All of the producers were passionate about their wine and their region, and keenly aware of the pressures of succeeding in the international marketplace. We enjoyed wine of surprising quality, and as one can imagine, our fair share of inexpensive table wine.

Each producer visited had several quality lines, though after touring their wineries it was clear that even the least expensive wine was produced with great care. One can surmise that for the majority of the wineries, their biggest concern was creating awareness for wines from Lisbon.

Below are snippets from each producer visited
.
Alorna

“Is there any Portuguese wine on the menu,” I often ask when dining in New York City restaurants. From tastings at various trade shows, Portuguese wines often seemed to offer rich, concentrated flavor for a very reasonable price. So tonight starts my sojourn to Lisbon (Lisbon, Portugal), an exotic city that from the air looks like a crowd of hills, beautifully sculptured buildings, and blooming palm trees surrounded by water.
Tonight I am meeting with two key executives from Quinta da Alorna, a company that takes its name from the first Marques de Alorna, who gave his name to the property following the conquest of Fort Alorna in Italy. It is a 2,000 ha property in the Tejo region, planted on the kind of sandy soils best for wine. For the last hundred years it has been family owned, with the owners replanting and modernizing the winery in the last eight years to be in line with the commercial needs of the markets.

With me tonight are two gentlemen, Tiago Macena from the commercial sales department, and Pedro Lufinha, General Manager. We are at one of the most elegant restaurants in the city, Faz Figura, with a two story glass window overlooking the river. It’s just eight-thirty, early by Lisbon time, and the restaurant is just getting started.

The first wine we taste is a white wine made from the naturally acidic Arinto grape, with the aromatic Farnao Pires. The wine has a high but sweet, pleasant acidity, and the finish is like that of the sweet-tart candy though the wine is technically dry with 6 grams of sugar per litre. The other white is made from the Verdelho grape, typical used in the production of port. The wine is deliciously full bodied and goes well with our shrimp starter.
The next two wines are excellent examples of well-crafted red wines from Portugal. The first features the native grape, Touriga Nacional. It is smooth and somewhat floral, with black fruit and vanilla from four months of French oak aging with second year barrels. The next wine is a blend of Touriga Nacional and Cabernet Sauvignon (60/40). The grapes used from this wine were “green harvested” to intensify concentration of fruit, and after fermentation, received twelve months maturation in French oak.

After dinner discussion turned to the commercial market. The addition of Cabernet to the Touriga Nacional is both a good choice in terms of taste, and also for the international market to recognize the more international nature of the Cabernet grape so consumers could get a sense of its style. Perhaps on another trip I will see the property (the manor house is prominently displayed on the label) but from what I can see now, the wines are delicious.

Quinta de Sant’ Ana

“Welcome to Quinta de Sant’ Ana,” says tall, lanky James Frost, the quintessential English gentlemen as he welcomes us to his gorgeous bougainvillea winery, lit up by the sun and expanse of bright blue sky. Sant’ Ana is a seventeenth century structure, a series of charming saffron colored buildings connected by a charming cobblestone walkway. His German inlaws had purchased the property in the 1960s, and today it is a place for growing vines, making wines, and weddings.

First, we tour the vineyards. James explains that he is growing several different varietals, many of them new to Portugal such as Riesling and Pinot Noir. Vine management is rigorous here, with three men employed to work steadily on the vines from February to harvest for there is much to be done. The trellis system is arranged so that the wires holding the vines can be raised as the vines grow. Because of the uncertain weather conditions, workers always need to be managing the canopy. Yet sometimes the weather plays tricks – it could be so cold and rainy in summer that the leaves are thinned and canopy open so the grapes can get sunlight, then suddenly it is blazing hot for a month. Riesling in particular – and surprisingly as it is a German cold climate grape – has difficultly with wet weather, and sunburns easily. Pinot Noir becomes dehydrated if it is left too long in the sun without a shielding canopy.

We tour the winery where some old-fashioned wooden fermentation tanks have been refitted with stainless steel interiors, and there is an old-fashioned lager. For Pinot Noir, the grapes get a cold soak and then three workers (or friends) jump in every four hours for two days to stomp the grapes in Lucy Ricardo fashion from the mid-century television show I love Lucy. Then the grapes are transferred via gravity to the fermentation tank below.

At lunch in a charming reception hall used for wineries, we taste the Riesling and the other varietals produced. The Riesling is delicious, very high in acidity with the signature taste of Petrol. Very little fruit in the 2009 though we are told the 2010 has a great deal of fruit. Weddings are a big business here, with over fifty a year. James and his wife have seven children, from twins of a few months to a twenty year old who calls during our lunch with a question for Dad. The Frosts also sponsor a wine festival to sponsor a local charity. The property is gorgeous, and the wines quite good – you can find them using the wine searcher tool to the right.

Quinta do Pinto

“This is for my son to manage,” says energetic Rita Cardoso Pinto, as we get out of her four-wheel drive and look out at the land she is developing for a new, north-facing vineyard for cool climate grapes. Rita is a woman with a great deal of charm who is managing the enormous property for her father, a businessman from Lisbon who bought it 2003.

The story of how it happened is quite amusing – her father realized he was tired of the city and from a Google map, decided on this location since it was within driving distance of Lisbon. The challenge was that the 120 ha property was not for sale – in fact, an old man with a rifle greeted him at the door.
Yet his five sons were eager to sell, and in the fullness of time did sell the vineyards and gorgeous 17th century property with its enormous oak trees to Mr. Pinto. The vineyards by the house are old vines of a local variety, but Rita has great plans for developing new vineyards and is busy at work putting in draining channels and preparing the land. She is also keen to develop a hotel on the property, which her sister may design as she is an architect.

After the tour of the vineyards we taste the wines with Rita. As is the case with many of the producers, she makes local varieties such as Fernao Pires and Arinto (white grapes, popular as a blend) and the local Touriga Nacional alone and blended with Merlot and sometimes Tempranillo, which here is called Aragonez and has great plans for Syrah as well. A single varietal is also made of the local grape Tinto Miuda. Rita explains her father is a huge fan of wines from the S. Rhone, and presents us with tastes of several wines made from Viognier, Marsanne, and Rousanne. We leave amazed by this woman and her family and wish we could return in ten or twenty years to see how their dreams have come to fruition.

Sanguinhal

“My uncle is arriving just now,” says attractive blond Ana Pereira da Fonseca Reis. Sure enough, as if on cue, her uncle Carlos Joao Pereira da Fonseca pulls up to the driveway and introduces himself. Carlos is a very charismatic and genuine gentlemen who tells us the fascinating story of his winery as he shows us around. His grandfather had found the properties (they have three labels) in 1926. We tour the lager, now a museum of sorts showing how wine was produced a hundred and forty odd years ago, and then the ancient distillery with is black iron pipes. It is in this ancient room with its high ceiling where we have a tasting of all his wines, the region’s typical mix of local varieties and local varieties blended with international varieties.

Carlos is very excited that Gary Vanderchuck, from Wine Library TV, has raved about his wine on his Internet television show (episode 476), causing his agent to sell 100,000 bottles of wine. Here I also taste a new native grape, Castelao, and see that Carlos is also changing from the shorter Bordeaux shaped bottle to the taller Burgundy under market pressures and because Burgundy is easier to stack in stores. I will see Carlos again Monday in New York at the Wines of Portugal tasting.

Quinta de Chocapalha

“I am Swiss by birth,” says attractive blonde Alice Tavares, looking very soignée in an elegant sweater and slacks. “I came to Portugal many years ago and never went back.” I am here at the gorgeous Quinta de Chocapalha estate in Lisbon, just north of Lisbon (formerly known as Extramadura).

This family-owned winery is notable for several reasons. First, the bougainvillea covered stone walls and the modern looking residence (with its shimmering pool) look like a resort from a glamorous lifestyle magazine. Second – and most importantly – a new gravity-fed winery is being built in the hills above.

In the present winery, we see a robotic lagar. Several wineries in this region have actual lagars – whether it is to keep with tradition or because foot-treading improves the wine. We tour the barrel room, with its French Oak barrels, and during the tasting that follows see that this attention to quality pays off. Winemaker is daughter Sandra, who lives in the Duero where she and her husband Jorge Borges run an estate called Pintas. Though the winery uses a combination of local and international grapes that span many price points, my favorite is the 2005 oak-aged Chardonnay that tastes like a Chassagne Montrachet. I am excited to return to see the new winery.

Casa de Cadaval

This gorgeous 5411 acre property has existed here since 1648, and is a winery as well as a  Lustiano horse farm, rice factory, grounds for wild black Iberian boar hunting, fishing,  breeding of Merulengos, a Iberian cattle breed, and a cork-production with1000 cork-oak trees.

Before learning about the wine, our hosts take us on a haywagon tour of the property. The bright sun shines down on us as we bounce along and view the vineyards, the gorgeous brown horses, and the lake.

Our hostess is Teresa Castro Pereira, who descended from the Portuguese General Nuno Alvarez Pereira, conqueror of the Battle of Aljubarrota which took place on August, 14th 1385. In April 2009 he was canonised by the pope.

Teresa is the fourth female head of CASA CADAVAL in a line that stretches two hundred years. Casa Cadaval has been owned by the Schönborn family since 1648 and Lusitano horses have been bread here for 250 years., The estate is located near the old Roman road that runs between Evora and Lisbon and is gorgeously restored. In 1989 the family decided to modernize the winery, create new brands, and replant some varieties to appeal to the international market.The winery has 18 steel vats, two conical tanks, a pneumatic press and three mills of skin maceration, reaching 320,000 liters of capacity for wine production. 

The winery also produces Pinot Noir, which is a particular favorite of its German owner – a very nice one, but our group loved the reserve Cabernet Sauvignon and tried many different vintages of it thanks to the generosity of Madame Teresa. After the extensive tasting of all their product lines, from entry level to reserva, simple traditional whites to expensively made international varieties, we enjoyed some traditional cuisine for lunch.

And the rest …

We visited many spectacular wineries, including Casa Santos Lima with its clay limestone soils from the Superior Jurassic period (a dinosaur bone was recently found here), Quinta do Monte d’Oiro, and Vale d’Algares. As a group, all the winemakers were passionate, some flush with cash, others relying on other sources of income such as weddings, or bed and breakfasts. Lisbon’s wine region is close enough to the city that it can be used by owners as a family vacation resort, and by city-dwellers as a fun “wine country” weekend.

Overall the wines were good. The entry level wines of most producers was acceptable, even good, and at the high end the wines really dazzled. Yet it’s hard to find a bottle of Lisbon wine in New York city, outside of the few Portuguese restaurants. And would one of the many well-crafted delicious wines we tasted “sell” if not hand-sold by a sommelier, waiter, or wine store clerk?

The region has a lot of potential, the wines are already very high quality, with the entry level wines good value for the money and the elegant top wines delicious. Now it’s just a matter of time for the message to reach the international market.
 

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Celine Villars-Foubet
 

"So what vintage do you think this is?" asks charming hostess Celine Villars-Foubet, an owner of the 1855 Grand Cru Chateau Camensac (and many others). We are sitting at a round table inside the very grand Chateau Chasse Spleen (another Chateau of hers) enjoying vibrant green watercress soup and an unknown red wine.

"2001," I say, even though the other wine journalists around the table have guessed vintages as late as 2006 because of the vibrant dark color (wine becomes more pale with age) and fresh acidity. I am right — then again, I admit having had the opportunity to taste through the vintages that morning with Celine’s equally charming husband Jean-Pierre Foubert. I had been amazed by the vibrancy in this wine that presents itself in such youthful form after a decade of bottle age.

                                                     Jean-Pierre Foubet (suit) & journalist Simon Tan

Chateau Camensac is what is known as a "fifth growth" in the division that divided the Medoc into five different classes in 1855. And just as Americans have a popular saying that one never has a second chance to make a first impression, it is true with the 1855 system that it is amazingly difficult to "jump" to another class. The leaders of the civic association did not arbitrarily divide the Chateaux into classes on a whim or personal taste — instead they looked at the record books of negotiants and divided the Chateaux based on the prices their wines fetched in the marketplace.

Though the land and cellar that are Chateau Camensac have been around for nearly two hundred years, parts of the actual Chateau are quite new and its original owners would be hard-pressed to recognize it today. They would undoubtedly recognize its terroir, which borders the Saint-Julien appellation, in the commune of Saint-Laurent-Medoc. The vines are located on the town’s finest gravelly rise. The soil has many pebbles and is quite deep. Supposedly, this makes for excellent drainage (crucial to quality wine) — and today would be proof as it is raining so hard the marshland surrounding the Chateau is nearly under water. Yet, true to its reputation, the land outside my window here at Chateau Camensac looks almost dry.

The Vineyard has a density of vines per hectare 10.000, with 60 percent Cabernet Sauvignon and 40 percent Merlot. The average age of the vines is over forty, which naturally restricts yields, and green harvesting (removing grapes before they are ripe to further increase concentration) is practiced. As a result, the average yield does not exceed 40-45 hectoliters per hectare. Harvest is a nervous time for the producers here, as grapes must be picked when perfectly ripe yet before bad weather sets in.

During my tasting this morning (1999 – 2009) I really enjoyed this wine, and beyond being impressed by its fresh acidity and color after so much bottle age, could taste the terroir in every vintage — a sort of very earthy sensation that spoke of the mineral content of the soil, and especially in the older vintages, the flavors that develop when ripe fruit mellows into tertiary flavors that are often redolent of truffles and mushrooms. Watch out for the 2009 vintage when it reaches your local wine shop.

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“What a delicious wine!” exclaims the gentleman  with real enthusiasm after his first sip of Carmenere.

Carmenerea popular Chilean varietal.

Long ago in Chile it was often mistaken for Merlot given its soft, velvety nature.

I’ll set up the scenario.

I had invited the CEO of a large company to dinner a trendy steakhouse.

Though I did not know him well, I instinctively knew he would like Carmenere.

Chilean Carmenere has smooth, velvet tannins and is quite soft on the palate.

That said, it also pairs very well with steak.

Carmenere is always ready to drink, incredibly delicious, and easy on the pocketbook.

It is almost a “guilty pleasure” as you get so much delicious richness and quality for the price.

“Always on the Tasting Exam”

Now that I have attained my Diploma from the Wine & Spirits Educational Trust, my next step is the Master of Wine, a self-study program in which students must blind taste wines and guess the varietals in a deductive fashion.

Since Malbec and Carmenere are both a purple-ruby color with a similar nose and palate, yet come from two different countries and grape varietals, I needed to taste test them together in order to fix their characteristics in my mind.

If you would like to perform a similar taste test, call your local wine store,

explain what you are doing, and ask the clerk to find an example of a Malbec and Carmenere which are similar in appearance, nose, and palate, and then ask the clerk to cover the bottle (usually done with a wine bag).

Once you receive the bottles, invite a few wine savvy friends over (not necessary, yet fun) and pour them a small amount of each varietal in two separate glasses.

For my own test, the clerk sent me Crucero Carmenere from Chile’s Colchagua Valley, and La Flor de Pulenta Wines (the Malbec) from Mendoza, Argentina.

“Always on the Tasting Exam”

As I suspected, both the wines looked similar in the glass, an extracted ruby-purple, though the Carmenere was a bit muddier while the Malbec had more of a scintillating brightness and clarity to it.

Swirling each glass, I saw that the Carmenere had extraction in the tears (the waves of wine that rise and fall with each swirl), yet the glass became stained by them. The Malbec also had extraction (usually indicating a thick skinned grape), yet the tears did not stain the glass.

On the nose, both appeared initially similar. The Carmenere had smoke, rich red/black fruit, and a concentrated note like fig. The Malbec had a more pronounced oak (similar to a fireplace, though it could just be this one producer), and the wine seemed to be more red/purple flowers than fruit.

In palate, the Carminere and Malbec both had med+ acidity, lower tannin, med to med- body, and alcohol around 13.5. Both my friend and I could recognize the Carminere when side-by-side with the Malbec, as it was smoother, had more body, and a bit more lush.

If you try this at home, please tell me your thoughts! I am story @awine story.com and you can also tweet me @awinestory

Technical notes: The Carmenere was made from 100/5 estate grown grapes with fermentation in stainless steel and aging in French oak for twelve months. La Flor de Pulenta Malbec made from 100% Estate fruit from the youngest vines and six months in neutral French oak barrels.

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