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WineRelease.com's December 15, 2004 Monthly Newsletter
Greetings from WineRelease.com, now 998 winery listings strong!
Oh, the weather outside is frightful... The holidays are here.
Hope everyone is into the holiday spirit. Time to pull out the wines you have been saving for that 'special' time.
And now, on to the show...
January 2005 Wine Releases
The following 35 winery information pages have been updated since 11/15/2004:
- Abacela Winery; United States: Oregon: Umpqua Valley
- Arbios Cellars; United States: California: Sonoma County: Alexander Valley
- Audesirk Vineyards; United States: California: Napa Valley
- Banyan Wines; United States: California: Monterey County
- Barlow Vineyards; United States: California: Napa Valley
- Bonaccorsi Wine Company; United States: California: Santa Barbara County
- Bonair Winery; United States: Washington State
- Ca'na Wine & Tamayo Family Vineyards; United States: California: Contra Costa County
- Carabella Vineyards; United States: Oregon: Willamette Valley
- Charles Creek; United States: California: Sonoma County
- Chinook Wines; United States: Washington State
- Claiborne & Churchill Winery; United States: California: Central Coast: Edna Valley
- Duchamp Winery; United States: California: Sonoma County: Dry Creek Valley
- Forgeron Cellars; United States: Washington State
- Fountainhead Cellars; United States: California: Napa Valley
- Gargiulo Vineyards; United States: California: Napa Valley: Oakville
- Hafner Vineyard; United States: California: Sonoma County: Alexander Valley
- Harvest Moon Estate & Winery; United States: California: Sonoma County: Russian River Valley
- Hop Kiln Winery; United States: California: Sonoma County: Russian River Valley
- Hug Cellars; United States: California: Central Coast
- Januik Winery; United States: Washington State
- Jepson Vineyards and Winery ; United States: California: Mendocino
- Kiepersol Estates Vineyards and Winery; United States: Texas
- Lachini Vineyards; United States: Oregon
- Longfellow; United States: California
- McCray Ridge; United States: California: Sonoma County: Dry Creek Valley
- Michaud Vineyard; United States: California
- Morgan Winery ; United States: California: Monterey County
- Quinta Madera Wines; United States: California: Central Valley
- Robert Sinskey Vineyards; United States: California: Napa Valley
- Robinson Family Vineyards; United States: California: Napa Valley: Stags Leap
- Rosenthal - The Malibu Estate; United States: California: South Coast: Malibu Newton Canyon
- Seghesio Family Vineyards; United States: California: Sonoma County: Dry Creek Valley
- The Hobo Wine Company; United States: California: Sonoma County: Dry Creek Valley
- Work Vineyard; United States: California: Napa Valley
By The Barrel Winemaker profile with David Corey of Core Wines.
Dave Corey is the owner of Vital Vines, a viticultural company that provides technical support for vineyard property owners, vineyard managers and winemaking personnel in the promotion of sustainable agriculture. He has worked or is currently working with clients that include Laetitia, Barnwood, Beckman, Melville, Stolpman, Gainey, Zaca Mesa, Sea Smoke, Le Bon Climat, Sine Qua Non, Rideau, Carhartt, Rusack, Westerly, Fiddlestix, Vogelzang, Andrew Murray, Evergreen, Arita Hills and Royal Oaks.
With a major commitment and a second mortgage, Dave cut down on some of his vineyard consulting work to focus on winemaking for CORE, the hands-on management of Alta Mesa Vineyard and facilitating the wine sales.
I met Dave in Santa Barbara in September on my annual Paso/Santa Barbara wine trip. He is in the first photo stomping grapes (click here).
Describe the pivotal point when you went from dreaming about making wine to actually doing it.
Traveling to Europe and seeing how vineyards were planted.
What was the first wine you remember tasting and where were you?
I would have to say Hearty Burgundy in college, I couldn't afford much else.
Who has been the most influential in your wine making career?
It sounds corny, but my wife. She gave me the inspiration.
What is your most memorable food and wine experience?
Northern Italian (Piemonte) wines with the regional cuisine.
What is your favorite memory of creating wine?
I create it in the vineyard, so it's ongoing. Sculpting each plant.
What wine best expresses the region where it grows?
Alsatian.
What food and wine paring is perfect?
Mourvedre and lamb.
What do you wish you could say on your wine label that you can�t?
Our vineyard kicks ass!
What is your opinion on alternative cork closures?
They look cheap!
What wine trends do you not want to see?
Less oak.
What do you want to tell the beer drinkers of America?
There's room for everyone.
If you weren�t a winemaker, what would your occupation be?
Entomologist or pro Cyclist.
Which words or phrases are overused in the wine world?
Terroir and vineyard designate.
What childhood talent did you have that came in handy in your wine life?
Sports, it keeps me focused and gives me the energy to work long days.
What bits of advice do you have for an aspiring winemaker?
If you're not prepared to sell it yourself for the first three years, then don't get into it.
What part of your job do you most enjoy?
The vineyard.
Least enjoy?
Topping barrels.
How do you want to be remembered as a winemaker?
True to the vineyard.
What is your greatest winemaking fear?
It's more of a vineyard fear. The fruit never ripens and the harvest is ruined.
What is your wine motto?
The core of our wines begin in the vineyard.
For your last supper, what will be the food and wines?
Veg meal with mineral whites and reds dominated by Mourvedre with a little Grenache sprinkled in.
First Crush New winery profile of Lachini Vineyards
Lachini makes small lot classical Pinot Noir from their estate vineyards in Oregon following traditional Burgundian winegrowing practices.
Ron and Marianne Lachini settled up in the Northern Willamette Valley in 1997 and after researching for several years, they decided Oregon offered the best opportunity for their quest to make world-class Pinot Noir.
They harvest the grapes when physiologically (rather than analytically) ripe and their winemaking philosophy is one of minimal intervention, with clean fermentation utilizing indigenous yeast. The wines are stored in French oak for 11-13 months with changing percentages of new oak to match the strength of the wines.
Please forward this email newsletter to your wine friends so they can enjoy it as well.
Till next month!
Neil Monnens
Wineries listed in red are sponsors of WineRelease.com.
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