Category Archives: Wine Maker’s Corner

Are the Millennials Taking Over the Wine Market?

Our original customer base which consisted of predominantly baby-boomers and Gen-X is aging and getting replaced by younger consumers.  In order for us to continue our presence in the wine market it behooves us to understand the character, habits and life style of the new generation known as the millennials.   Recent statistics show that the millennials last year drank 42% of all wine consumed in the US, more than Gen-X and the baby boomers.  They account for 79 million Americans ages 21 to 38.  In 2015 they drank a total 160 million cases – an average of 2 cases per person per year.  These are very impressive numbers to say the least.  Other data obtained on their drinking habits looks as mind blowing.  30% of the millennials are frequent imbibers who drink wine at least 3 times per week with an average of 3 glasses per sitting.  What is even more striking is that two thirds of these millennials are women under 30.

I always believed that drinking wine is a cultural and a gastronomic experience.  Some people think that it is more prestigious than drinking any other alcoholic beverage.  While wine drinkers for the most part are better educated, some believe that being a wine lover makes them more sophisticated and intellectual.  But above all I am convinced that people drink wine because it gives them pleasure.

I believe that the millennials are not very different.  They bring all these factors into consideration when they think about purchasing or drinking wine even though they may be less complicated and more transparent.  Personally, I always make a point to spend time with my younger customers during Tasting with Winemaker events to understand their wine drinking habits and at the same time try to give them some wine education.  I always feel that they are thirsty for knowledge and very interested in the narratives behind the wines as much as the wines themselves.  I was very surprised recently to find out that the consumption of beer by millennials has declined from 70% a few years ago to 40% in 2015 replacing the beer with wine and cocktails.  In my opinion this is happening because beer has more functionality and wine is more emotionally fulfilling, a factor that the millenials are able to discern in shifting their preference.

The millennials are very experimental and adventurous.  This makes them less loyal to varietals, wine growing regions or brands of wines.  They mistrust the 100 point rating system for wines.  They regard it as a fabrication of their older wine drinking peers.  On the other hand, wine is a popular subject discussed extensively in the social media.  The exchange of information becomes the basis for their decision to purchase the wines they have never tried before.

Looking at my crystal ball, I predict great things will happen to the wine industry in the near future as the millennials start dominating the market.   Small wineries that make quality wines will be sought after replacing over-priced brands that are promoted by self-proclaimed olfactory prodigies that pretend to be neutral judges of wine.  Reasonably priced creative blends that fulfill the adventurous spirit of the millennials will take the center stage.

A toast to the millennials!

Cheers!

Chaim

Aging of Wine 101

Whenever I release a new wine I am often asked to predict its age-worthiness.   If a wine is “age-worthy” it implies that it will improve with aging.   While it is undeniable that wines change with aging, it is questionable whether these changes are always positive.   During aging chemical reactions take place that alter the flavor and mouthfeel of the wine.  As a result, some compounds are depleted, some are created and others are modified.  In general the fruity flavors are depleted, the tannins soften and the wine may acquire more depth.  If the wine is well extracted and it has more layers of flavors than just fruit, it has a better potential of improving with aging.

 

A few of the factors that affect the age-worthiness of the wine are:

 

  • Variety – some grape varieties are rich in fruity flavors while others have flavors that can be described as earthy, spicy and savory. Some other varieties may have both categories of flavors at varying levels.  Wines that have high levels of fruity flavors are generally more limited in their age-worthiness.
  • Viticulture – practices that promote uniform ripening of the fruit on the vine will make wines with the potential of higher age-worthiness.
  • Winemaking – a style that promotes better extraction with properly ripened fruit will enhance the chances of longer aging.

 

Thus, even if a wine is inherently fruity, but it was grown in a vineyard that enables uniform ripening, it was harvested at its optimum ripeness and thoroughly extracted during vinification, it will have a better chance of aging well.

 

A wine’s quality changes like a bell shaped curve.   During the first few years of aging its quality will usually improve, then it will level off and stays flat for a few additional years and finally it will start declining.  While I have not seen any scientific proof to that effect, some “experts” in the field claim that a wine will remain in its high level of quality after it peaks, for as many years that it took for the wine to reach the peak.

 

I must confess that I am a passionate collector and a hoarder; I have wines in my cellar from the early 80’s.  Sometimes it is very exciting to open a bottle from the distant past and enjoy its unusual qualities that you would never get in a young wine no matter how well it was made.  But for every bottle that turns up like this, I get at least 5 that are very disappointing with some that are so bad that could be undrinkable.

 

Statistically, 90% of the wines produced in the world are consumed within one year from bottling, 99% are used within 5 years and only 1% of the wines sold are aged.  If you decide that aging is your thing, I would recommend putting aside at least 6 bottles of the same wine, preferably 12, in a place that you can control the temperature, ideally at 58 degrees.  Don’t wait for 10 years or longer to find out how well your wine is aging.  Open your first bottle after 2 years and continue opening a bottle every two years.  Maintain good records and when you feel that the quality leveled off, drink the remaining of the wine within the next year.  Don’t take any chances unless you want to use the wine as soy sauce with your Chinese food.

 

Cheers!

My Satirical Wine Related New Year’s Resolution

While winemaking has been my lifelong dream it hadn’t materialized until 2001.  Without any doubt the transition into winemaking was one of the most exciting periods of my life.  As this year is drawing to an end and I am starting the 15th year of my winemaking career, I have been doing some soul searching thinking about issues that are important to me.    While these are not front line issues, they are related to my wine making philosophy and values.  I have decided to present them in a satirical way while intending to expose the truth.   I am hoping that this will make some sense to you.

I will be more tolerant of pretentious wine snobs that try to make wine mystical and intellectually intimidating.  I will explain that wines should be introduced with transparency and authenticity and judged by each individual using his own subjective olfactory senses.

I will not complain about the politically powerful Wine and Spirits Wholesale Association that creates a monopoly in the sales of wine in many states favoring large producers and discriminating against the small ones.  This organization acquires its political power through lobbying and contributing millions during elections to individual politicians on both sides of the alley which guarantees legislation favorable to their cause.

I will stop bitching about the 100 point rating system even though I find it flawed, deceiving and misrepresenting.  This system creates the illusion that this number was scientifically measured and is absolute, while in reality these ratings are totally arbitrary and subjective.  A wine judged by one wine critic at 95 points may be judged 88 by another, making a world of difference on the sales of the wine.

I will be more patient with people that don’t recognize the Sierra Foothills as an important wine growing region.  I will explain to them that the Sierra Foothills is in the pantheon of California viticulture history and its unique climate, soil and topography offers one the ideal opportunity to cultivate a diverse number of grape varietals and produce premium quality wines.

I will stop ridiculing people that worship wines from one region while snubbing ones from other regions.  I will continue to advocate that wine has a sense of place and acquires the specific attributes characteristic of the region that it represents.  I will suggest to them to have an open mind that might give them the opportunity to discover some exciting wines that will enhance their drinking pleasure.

In the least confrontational way, I will remind those wine mavens that think that Napa is the only game in town that they should not forget that what brought Napa into the limelight was the “Judgment of Paris,” a wine competition conducted in Paris on May 24, 1976 where 9 French judges, all wine aficionados with credentials representing la crème de la crème of the French oenology community, graded incognito Napa Cabernets with Bordeaux’s.  The results were astounding.  The Napa Cabernets were preferred by the majority of judges.   How is it that 9 French wine aficionados could not tell the difference between Napa Cabernets and Bordeaux’s?  How could have they missed the regional identity of Bordeaux’s?   If they knew which wines were Bordeaux and which were from Napa, wouldn’t have they picked the Bordeaux’s to be the winners?   “The Judgment of Paris” will always remain a mystery.  Could it have been for real?

Happy New Year from Chaim

A Time for Reflection-Our Beliefs, Convictions & Core Values

This is Elisheva, Chaim’s wife, partner of 44 years and co-owner of C.G. Di Arie.  Chaim asked me to author the “Winemaker’s Corner” this month.  It’s been 15 years since we first landed in the Sierra Foothills.  During this time our lives changed dramatically.  From being city dwellers we became farmers and in a way we re-invented ourselves to the point that sometimes it seems like we never had a different life before coming here.

Our experiences as winemakers formed the foundation to the principles that we cultivated for this endeavor.  Chaim and I set down several evenings and we came up with the following that we would like to share with you.

To us winemaking has become an integral part of our lives.  As we became deeply rooted in it, it replaced to a great extent our cultural and our social lives.  If you look into the history of winemaking you will realize that winemaking encompasses many disciplines including geography, geology, topography, climate, soil, language, customs, symbolic & life cycle rituals and of course – food.

In the following paragraphs I have listed some of our thoughts, convictions and core values about wine.

We believe that wine should possess regional and varietal identities. We view the Amador and El Dorado Regions and the greater Sierra Foothills to be in the pantheon of California viticulture history.  Its unique climate, soil and topography offers us the ideal opportunity to cultivate a diverse number of grape varietals and to produce special quality wines.

We believe that the sense of taste is unique and subjective and we are suspicious of self-proclaimed olfactory prodigies.  While we think that wine educators and critiques play an important role in our enjoyment and understanding of wine, we are opposed to a rating system that appears to be absolute giving an undeserving edge to a few wines while making other equally well made wines seem inferior.

We believe that wine should be freed from pretentiousness and should be introduced with transparency and authenticity.  We drink wine for no other reason but because it gives us pleasure.  We don’t believe that wine by itself should be described as sophisticated or intellectually gratifying.

Our Core Values: 

INTEGRITY –   At C. G. Di Arie we are the caretakers of the land. We are committed to caring for our vineyards in applying sustainable viticulture practices.

COMMITMENT & QUALITY – As growers and winemakers we grow our grapes to achieve maximum character that will define our region, our vineyards and each specific variety that we cultivate.  From the field to the bottle, our winemaking process is designed to maximize the potential that the grapes possess.

SERVICE & EDUCATION – We believe in a partnership with our customers and strive to have them share our passion, our endeavor and enterprise.

PASSION –    Finally, we believe that it is our mission to engage, educate and transform our customers to become a part of the “Culture of Wine.”

OUR HOPE – is that we will succeed in this endeavor and create a brand recognition beyond our region in the rest of the United States and the world.

Cheers!

Winespeak – Revisited

Winespeak, the language created by wine lovers to describe their wine drinking experience, has no grammar nor rules or boundaries.  For the most part it uses metaphors.  While making and drinking wine goes back to biblical times, winespeak is a language that was created just recently by the baby boomer generation in the post 60’s when drinking wine started becoming a part of our culture.

In the Winespeak language “bright” means acidic, which for the most part it is meant to be positive, while flabby,” lacks acidity, which is negative.  A “fatty” wine is concentrated, a “fleshy” wine is full bodied and a wine with a “grip” is tannic.  An “angular” wine hits you in your mouth in specific places with high impact while being void in other places.  An “austere” wine has very little to offer while an “opulent” wine is rich, bold, smooth and satisfying.  Some wine critics use “earthy” to describe an awkward green unpleasant finish.  I use “earthy” as a positive attribute signifying that the wine has aromas similar to a forest after a rain with a savory, mushroomy and dry finish.

Winespeak makes wine drinking a sensual experience.    Words such as decadent, lush and fleshy are often used as descriptors.  Can you imagine drinking a voluptuous or a flamboyant wine?  But come to think of it, why do we drink wine if not for pleasure.    Instead of the 100 point scale system that is commonly used for rating wines, wouldn’t it make more sense to rate a wine by its “pleasure index” from one to ten, where a score of ten would be “ecstasy” and a zero would denote “excruciating pain?”

It follows that drinking wine should be a hedonistic experience.  But when some critics describe a wine as “sophisticated” or “intellectually appealing”, they leave you feeling that there is much more to the wine than you are able to perceive; not just smells of fruit, spice, herbs, minerals, cocoa and the like.  Robert Parker says that “if you are not satisfied by a wine on a hedonistic or intellectual level, you should not drink it.”  I can understand the first part but the second part fails me.  To me our olfactory senses, as subjective as they may be, are real.  But giving a wine an intellectual description can be no more than an exciting mental exercise

The influence of some critics on popularizing styles of wine should not be underestimated.  Robert Parker with his introduction of the 100 point rating system in and his assigning high scores to wines that were higher in alcohol, jammy with higher fruity extract, stronger oak influence and a sweeter finish influenced the industry to adopt his Parkerized wine style.   That’s how the term “Parkerization” entered into the language of Winespeak.

In conclusion, I would like to suggest that Winespeak  be used to enlighten, not indoctrinate or obstruct the uncovering of your own taste.  As Socrates once said, “The expression of taste is an expression of freedom; the moment you abdicate responsibility for your taste, you voluntarily abdicate your freedom.”

Cheers,

Chaim

Bootleggers & Baptists – The Politics of Wine

Recently I came across a book by the name of “Bootleggers and Baptists” that attracted my attention in its unusual title and controversial subject matter.  This catchy phrase was created by Bruce Yandle, an academician and a regulatory economist about 30 years ago.   In a simplified way this theory holds that in order for a regulation to emerge and endure it has to be supported by the “Baptists” who seek to serve the “public interest” and the “Bootleggers” who derive economic benefit out of the regulation.  A book by that name and authored by Adam Smith and Bruce Yandle was published in 2014.

You may ask, what does “Bootleggers and Baptists” have to do with wine?  Plenty!  Just listen:

With the exception of a couple of states, most states of the union regulate the sales of wine.  These regulations have been supported by the “Baptists,” some for their moral or religious convictions while for others it may strictly be for greed.   “Bootleggers,” on the other hand do it just to create a commercial monopoly and thus eliminate competition.

This practice works in different ways in different states.   Most of the states have a three tier rule, which means that the winery cannot sell directly to retailers but must first sell their wines to a distributor who in turn sells it to the retailer.    This additional tier, among other things, has a significant impact on small wineries who find it very difficult to engage the services of a distributor thus becoming excluded from interstate commerce.

Several other states have franchise laws under which they grant exclusive licenses to distributors.  Georgia is such a typical franchise state in which a winery cannot terminate their relationship with a distributor regardless of performance.  Several years ago we had a distributor in Georgia that was not paying us our bills.  It took us a whole year of legal maneuvering before we got them to agree to release us from the “franchise.”

No less than 18 states have a Liquor Control Board that retains control of the distribution and sales of wine through state owned liquor stores.  Two of these states are Pennsylvania and Utah.   These states purchase the wines directly from the wineries.

The Supreme Court decisions proclaiming unconstitutional the restrictions imposed by states on shipment of wine “direct to the consumer” has opened the door to wineries, even small ones, to sell their wines to consumers all over the country.  Indiana is somewhat of an exception.  A winery can only ship wine to an individual in Indiana if there was a personal visit to the winery.  The justification is that “this would prevent sales of wine to minors.”

You would expect to have this kind of practices in countries like China or Russia, not in the United States that espouse free market principals.  The Wine and Spirits Wholesale Association which is politically a very powerful association flexes their muscles through their lobbying and contributing millions during elections to individual politicians on both sides of the alley.

In conclusion, I must say that this month’s Winemaker’s Corner has not been the most positive one that I have written.  To counter my negative feelings, this afternoon I will be taking home a bottle of Sivan.  Sivan is my daughter and also the name of a wine that I created that is being released to the club this month.  I will have this wine with Elisheva, my wife, who will do the cooking like she does every night.  We have a postnuptial agreement: I don’t meddle in her cooking and she doesn’t in my winemaking.            Cheers!

Cabernet – from rags to double gold

The Sierra Foothills are probably one of the least known wine regions in California.  It is not because it lacks the right components for creating world class wines.  In fact the desert-like climate of dry hot days and cool nights coupled with soils that are mainly sandy loam and decomposed granite are ideal for growing most wine grapes.  The real reason is that most of the wineries in the Foothills are owned by people who have chosen to be winemakers for the lifestyle and they produce just about enough wine to supply their tasting rooms and local wine shops and restaurants.  The good news is that this is gradually changing.  Wineries with larger production capabilities are moving into the region, and they are all getting better organized and making a concerted effort to brand the region.

Against this backdrop C.G. Di Arie submitted 5 wines to the San Francisco Chronicle Wine Competition held in January 2015 for which we recently received 2 double gold medals; one for our 2012 Primitivo and the other for our 2011 Cabernet Sauvignon.  Any double gold is a remarkable achievement since it requires that all the judges in the group vote unanimously “gold” for the wine.

While getting a double gold for the Primitivo makes me feel very proud, I am elated to have received a double gold for the Cabernet.  The simple reason is that Cabernet Sauvignon which is the most famous grape variety on Earth is generally thought to be capable of realizing its potential only if it is grown in the Napa region and is therefore completely disassociated from the Sierra Foothills.  And here I am, a relatively newcomer in this field with only 14 years of winemaking experience receiving a double gold in Cabernet Sauvignon made in the Sierra Foothills and completely outclassing Cabernets made in Napa.

The journey to the double gold has not been easy.  While the climate in the Sierra Foothills is ideal for growing many varieties of grapes, Cabernet Sauvignon is not exactly one of them. Cabernet Sauvignon matures slowly and requires warm weather to reach the desired level of ripeness for a varietal wine.   But it has a hard time acclimating to consistently high afternoon temperatures of the Sierra Foothills that cause the plant to shut down thus slowing the ripening process.   When the grapes are not sufficiently ripe at harvest time the wines will exhibit green bell pepper and vegetal flavors.

From the time in 2001 that I planted my first acre of Cabernet Sauvignon, I knew that I would have to overcome the effect of the higher afternoon temperatures on the ripening process.  It took me 10 years to produce my first varietal Cabernet Sauvignon that was true to its identity without the herbaceous and bell peppery flavors.  I achieved this through proper clonal selection and creative trellising techniques.

Now that I have solved some of the technical problems associated with making a double gold quality Cabernet Sauvignon in the Sierra Foothills I have to learn how to deal with people that are stuck in their belief that Napa Cabernet is the only game in town.  So the story is not just about one grower.  Rather it’s about the Sierra Foothills.  And more so, it’s about breaking out of the bias that until now has respected only Napa Cabernets.  For me and my little winery it’s about expanding the potential of this great part of California, a place I am so proud to call home.

Cheers, Chaim

A Tale of Two “Wine Mavens” – A One Act Tragedy

In this Winemaker’s Corner, I am going to do something that I have never done before – I will pretend to be a playwright.   I have a story to tell which I would like to present it in the form of a play.  To make this perfectly clear, so that I am not accused of plagiarizing, the dialogues presented by the two main characters of this “play” were in part taken from quotes attributed to them in an article in New York Times Magazine entitled “The Wrath of Grapes” by Bruce Schoenfeld published on May 28, 2015.  This was accompanied by a generous amount of embellishments, products of my imagination.

The two principle characters of my play are both self-appointed olfactory prodigies.  Rajat Parr, a former sommelier turned winemaker and Robert Parker a most influential wine critic who for three decades was able to influence the tastes of the mainstream American wine drinkers.  They are having an argument about their different styles of wine.

Rajat  – “Robert, you brainwashed an entire generation of wine drinkers to like wines that taste like fruit bombs.  This is like terrorism on a global scale.   I decided to found a new movement to fight your style of wine and I will call this movement “In Pursuit of Balance”.  To belong to this movement, winemakers in California will have to harvest the grapes early not allowing them to ripen properly, exactly the way it happens in the old world wine regions.”

Robert  – “Rajat, don’t forget who I am.  I have been anointed by The Atlantic Monthly as “the most influential wine critic in the world.” 

Rajat  – “You claim that your style of wine is drunk for pleasure.  What a simplistic approach to such a sophisticated product as wine.  I say one should drink wine for intellectual stimulation and for its depth and intrigue and not because the wine is delicious and it gives you pleasure to drink it.”

Robert  –“You are like a jihadist gang trying to erase what I have accomplished in over 35 years.  You are the anti-flavor elite  making green under-ripe wines, low in alcohol insipid stuff promoted by this anti-pleasure police………..”

Rajat –  “Robert, the world will judge you for creating this abomination that you call wine which is like a soda pop loaded with alcohol, residual sugar and oak.  On top of all this, to promote this style of wine, you established the 100 point wine rating system. This seemingly precise but deceiving scoring system became the industry standard because of its simplicity.    And then you awarded high numbers to wines that followed your style making them an instant success in the marketplace.”

 The question is where do I stand between these two feuding gentlemen?  My guiding principles have been to make wines that have a sense of place, maximize the potential of the grapes, are true to their varietal identity, have good balance, a restrained level of alcohol and oak and are pleasing to drink.  Rajat  and I only agree on one aspect of winemaking, which is restraining the level of alcohol.  Robert  and I also agree on another aspect that wine should be made in a way that would give pleasure.  The problem is what gives Robert pleasure gives me displeasure.  In conclusion my style of wine is a world apart from their styles.

Cheers!

Chaim

Matchmaker! Make me a Match!

(Between Wine and Food)
Whenever I pour one of my delectable wines, our food-loving club members often ask me what food would best pair with this wine. In the following paragraphs I will outline a few of my ideas some of which may be quite different than what other people think about this subject. This is more of a philosophical discussion rather than a road map on how to pair food and wine.

Among wine drinking nations wine has always been an important part of the meal, where homemade dishes were consumed with locally produced wines. In our modern times food and wine pairing has been institutionalized with books and publications springing up and expounding the principles, guidelines and ideals of matching the perfect wine with the perfect food.

I read many of these publications and listened to various “experts” lecture on this subject. I don’t believe that it is possible to create a perfect pairing of wine and food unless the wine is perfect, or near perfect, to begin with. Thus before I would consider pairing a wine with a food I would have to like to drink the wine solo and derive a minimum level of pleasure. While my olfactory senses play the major role in my perception of this pleasure, my other senses or the circumstances that I am in may also participate in this pleasure. If I am in a company of people that I care for, or having an interesting conversation, or listening to music that I enjoy, or eating a food that I like, all of these will alter the intensity of this pleasure. Obviously the alcohol in the wine plays a role in getting me into a happy frame of mind which might enhance my sense of pleasure or….. blur it.

The big question is how do I establish this minimum level of pleasure? Unfortunately, the sense of pleasure like other emotional feelings such as anger and love are not objectively quantifiable. I decided to introduce the term Pleasure Index to subjectively quantify the level of pleasure derived by an individual when consuming wine. The scale for this index is 0 to 10 and the minimum Pleasure Index that I will accept for drinking a wine or pairing it with a food is 7. The attributes of a wine that determine the Pleasure Index are olfactory qualities such as the aroma, flavor, mouthfeel, finish and lack of flaws, all of which determine the “balance” of the wine. To me a wine that is overly alcoholic, sweet or oaky is flawed and consequently would be out of balance.

Some experts on the subject claim that when pairing food and wine what needs to be considered is the balance between the weight and intensity of the food with that of the wine. Thus a robust food is often paired with a comparably intense wine. This is referred to as “complementary pairing”. The more adventurist approach is matching a robust food with a light wine or vice versa. This kind of pairing is known as “contrasting”. Whether complementary or contrasting in a perfect pairing neither food nor wine dominate like conducting an enjoyable dialogue where both sides get a chance to speak and listen to each other. In my enthusiasm about the wine I did not discuss the food side of this partnership. While I am responsible to get a perfectly balanced wine with a Pleasure Index of 10, it behooves you to do as well in your food preparation.

Cheers!

December 2014

When Your Heart’s on Fire, You Must Realize, Smoke Gets in Your Eyes

When the fire was raging around our property on July 25 this iconic song from my youth came back to me as a reminder of how pain and joy can coexist together in so many different ways.

I refused to believe that the fire that started on Sand Hill Road and HW 49, 5 miles west of the winery on Friday July 25, a day before my birthday, was going to affect us. Friday morning we left the winery for a weekend of celebrations for my birthday. We were hardly a day in the Bay Area when I started receiving text messages from my neighbor Mike that has a house straight west from our house. At some point he texted me that with the help of “two giant bulldozers, 20 fire trucks and hundreds of firemen the fire was contained around his house and now moving towards ours.” His next text message came as we were on our way to have dinner at the One Market Restaurant in San Francisco. It said, “I can’t see your house, it is engulfed with flames that are 200 feet high.” Needless to say, my birthday dinner was less than joyous. By the time the dessert arrived his text message read, “We can still see the roof of your house behind the thick smoke.”

We could not wait until the next day. We cancelled all the events that we had planned and went back to the winery to see the damage with our own eyes. While both accesses to the winery from D’Agostini and Upton Road were blocked by police we were able to persuade them to allow us in. When we arrived the fire had been contained about 30%. We still observed about 100 helicopter sorties dumping water and chemicals on the surrounding areas of the house and the winery. By this time there were about 190 fire trucks and in excess of 1000 fire fighters fighting this fire.

Bottom line: Except for about 20 acres of forest that burned down on the west side of the house, the house and winery were spared. We had smoke damage inside the house with minor smoke damage in the winery. Most importantly, the vineyards were not touched by the fire. Actually, the fire didn’t even come close to any of the vineyards that can be seen from our winery which includes the Helwig and Rombauer Vineyards in addition to ours.

Our gratitude goes to the firefighters who saved our property from total destruction. They fought the fire for over 60 hours with extra-ordinary dedication and bravery. We thank our neighbors who have been so supportive during these difficult times. We also thank all of you, friends and customers who contacted us by phone, text and e-mails. Your good wishes were comforting to us and made us feel loved.

We have also been very fortunate that our insurance company has been very pro-active in the fire restoration activities. When you come to the Open House on September 6 and 7 I hope that will not notice any evidence of fire within the winery compound. You will notice however pockets of the burned forest on the south side of the winery which is there to stay for a few years.

Now we can go back to business as usual, beginning with the crush that I anticipate will start two weeks earlier than usual. After having had some painful moments it is a joy to walk the vineyards to see and taste the wonderful fruit hanging on the vines that will make the 2014 vintage the best in our history.

Cheers!
Chaim