First Annual Copper Uncorked Winter Wine Festival, a delicious celebration of fine wine, food and winter recreational activities.  February 10 to 12, 2012

Ticket Prices Reduced! Buy Now

Click Here to Order: Use Code bbwine for 20% Discount

Celebrate Valentines Weekend in any of Copper Mountain’s Three Picturesque Villages with a variety of lodging options.

Colorado is renowned for its sunny, blue-sky days along with some of the best powder in the world. Copper is one of Summit County’s largest ski areas with over 2,400 skiable acres and averages 280″ of snowfall during their ski season.

Copper has something for all ages and abilities. Its naturally divided terrain starts out with gentle, sloping runs on the west side, and gets progressively steeper as you head east. They have several wide-open bowls for advanced skiers and riders. Copper also has the best terrain parks and pipe in Colorado as well as the one of a kind, Woodard at Copper program. This indoor-outdoor freestyle ski and snowboard training program is designed to promote a positive, safe AND FUN environment to learn the latest freestyle tricks.

The Copper Uncorked Winter Wine Festival aims to be the most attitude-free wine & food festival in the Colorado Rockies. Best of all it will take place in the heart of the Ski Season and during couple friendly Valentine’s Day weekend!

Copper Uncorked is produced by Wine Country Network, a leading producer of wine festivals and culinary competitions.

I first met James MacPhail in February of 2011 in his small yet well designed winery located behind his home, near Healdsburg in Sonoma. Others had told me of these beautiful Pinots, but I remained skeptical of the accolades. That skepticism was blown away in about 10 minutes. Predominately a producer of single vineyard Pinot Noir, James and I sat for over two hours sampling the wines and discussing the nuances of each. More than just being a great winemaker, James is smart and fun to hang with. I became more than a fan that day…maybe a devotee.

At that time James split his time between making his own wines under the MacPhail label and working as the winemaker for Hess Collection’s single vineyard Pinot Noir label, Sequana.  James told me he enjoyed the freedom Hess allowed him to create artful wines with the same attention to detail as his own. The relationship must have remained strong, since Hess acquired the MacPhail label later in the year. James continues as winemaker for both.

James’s offerings from the 2009 vintage are as strong as those of 2007. What about 2008 you ask? Well, it seems that many of his vineyards were close enough to the raging fires of that summer to absorbed the smoke flavors (smoke taint) thus producing inferior wines. James refused to bottle that year at significant cost to his small winery. That shows however, his strong commitment to quality.

MacPhail Family Wines is open Monday-Saturday by appointment. We have sent a number of friends by, and everyone leaves a believer. We strongly urge you to jump on the Macphail and Sequana sites and fall in love with these beautiful Single Vineyard Pinots.

B&B Wine Blog: Tell us a bit about your background and what led you to wine?

JM: My mom’s family were third generation dairy farmers in Petaluma, the rugged west coast of Sonoma County, so I received an early education in farming, agriculture and quickly absorbed their love of the land. On my father’s side, I grew up in the family business, MacPhail’s, which has been a part of the local business community in a variety of ways in Marin and Sonoma counties dating back to 1884.  With such a long history in northern California, it was hard not to be interested in wine, which combined many elements I found fascinating — farming, the need to be stewards of the land for future generations, and the ability to share the fruits of your labor and really become part of so many wonderful life experiences. There aren’t many ways to combine work and pleasure with such certainty.

Growing up, wine was typically on our dinner table, and I feel as though it was in my blood. From early on, I was always very fascinated with the many different aspects of the wine industry, from the history of wine dating back to biblical times, the history of Burgundy and Bordeaux, to the farming and crafting of something unique and wonderful from the earth.  I always thought it was cool to make something from the earth that gave so much pleasure to people.  It wasn’t until I was immersed in the wine world, working as a cellar rat and absorbing everything I could about winemaking techniques that I narrowed my wine interest specifically to pinot noir.

B&B Wine Blog: Why did you choose to focus on Pinot Noir?

JM: Because she’s the greatest winemaking challenge to perfect.  I should have my head examined!  But, I found my niche working with her, and although she gives me grief, she also gives me the most joy.  Since I am a minimalist and purist by nature, Pinot noir goes perfectly with my character.

Handmade Wine

B&B Wine Blog: Give us an idea of your winemaking philosophy and why it is important to you.

JM:The most important thing that I’ve come to learn and appreciate is to let the wine “speak” for itself – let her show off her terroir (I know this may sound like a cliché, but any honest winemaker will tell you this).  I believe in as little intervention as possible – and ‘all-natural’ winemaking (no enzymes, additives, minimal manipulation at any stage of the winemaking process).

B&B Wine Blog: What do you find the most satisfying about being a winemaker?

JM: Really, our customers.  Hearing from them how much they enjoyed a bottle of MacPhail or Sequana, or knowing that they “brought” us along to a family dinner or party – satisfying to say the least.  Sitting with our customers at tastings and hearing their stories around MacPhail or Sequana brings real moments of joy.

B&B Wine Blog: What has been the most surprising part of your life as a winemaker?

JM: That I can get up every day and do what I love.  The days fly by and I never tire of it.

B&B Wine Blog: Why did you choose the Radio Flyer wagon as your logo?

JM: When I was going through the creative process thinking about what the label should be, I literally experienced an epiphany one morning watching my two daughters play with my childhood wagon from the ’60’s.   So I gave it some more thought, and felt that it evoked the small, family-owned, hand-crafted artisan approach I was trying to do; it had all the elements that I was looking for in a design.  So I gave the idea of the wagon to a friend of mine, gave her carte blanche to design something fun, not-too-serious, colorful and youthful.  Voila!

B&B Wine Blog: Most of your Pinot Noir offerings are from single vineyards. What makes a vineyard “right” for MacPhail wines?

JM: I choose any new vineyard source by a number of factors:

1. Pinot is very specific to site, so before I even go out and visit the vineyard, I take into consideration the soil, climate and terroir of its location (I usually know of the vineyard already and its pedigree).

2. Clonal selection — what clones are planted, and on what rootstock.  If I feel the site has single-vineyard potential, there must be at least a few if not more different clones planted.

3. Quality of farming.  Vineyard Manager / Farmer or winegrower is very important.  Who is it? How long have they been farming? Is their evidence they know and appreciate Pinot Noir with the same passion I do?

4. Relationship with the grower. Equally as important as every other factor. I would only partner with a grower who is committed to quality, and who ‘gets’ Pinot. Plus, the ability to sit down together and have a beer is important too!

B&B Wine Blog: As winemaker for both MacPhail Family Wines and Sequana, how do you split your time and energy?

JM: It is not as difficult as it sounds.  Of course crunch time is September to November when the wine is crafted, and I make 3 times as much Sequana as I do MacPhail.  The folks who run the custom crush facility where I make Sequana are amazing, and I have learned to trust them when I can’t be there.  But, I don’t see the projects differently – they both require the same attention to detail, time spent traveling from vineyard to vineyard, focus in the cellar, etc.

B&B Wine Blog: As a consumer, should we expect a different flavor profile from Sequana and MacPhail Pinot Noirs. Please explain.

JM: The only difference is that I lightly filter our Sequana wines.  Since Sequana stands on the global stage, and is also served at 36,000 feet (British Airways), the wine needs to be a bit more ‘stable.’  My MacPhail wines find a bit more of the ‘geeky’ customer, those who appreciate and understand a wine that may be turbid and unfiltered with wine debris at the bottom of the bottle.  The British Airways customer in First Class may not appreciate it so much, although there are plenty of connoisseurs who fly BA First Class.

B&B Wine Blog: How have your roles changed since MacPhail was acquired by the Hess Collection (Sequana)?

JM: The only roles that have changed are more time with my family at 5 pm. Well, that and getting to spend more time with the great folks up at the Hess Winery.  We have really become a great big family.

Give us an idea of your life in Healdsburg, away from the winery.

JM: Since I am so entrenched in all aspects of MacPhail Pinot Noir, this IS my life.  And, up until I became a member of the Hess family, there was no “away from the winery”.  When I’m able to get in some “in between tastings” time with my family, we jump on our bikes and peddle away.  Also, travelling is important to me, so I am always planning vacations with the family as soon as the girls are out of school.

B&B Wine Blog: We read that you are an accomplished pianist, swimmer and of course…bagpiper.  Do you still pursue these hobbies?

JM: I still try and find time to swim – keeps my mind turned on and the cobwebs off. Swimming also allows me to keep eating and drinking when I’m out and about – an occupational hazard of sorts.  I have a baby grand piano in my home, but only play when my family begs.  The bagpipes have unfortunately gathered dust  – though I think about picking them up again…

B&B Wine Blog: James, Is there anything new on the horizon for MacPhail Family Wines?

JM: Since I am wearing fewer hats now, I have more time to scout new vineyards — which is something I’ve always wanted to do.  For 2011, we partnered with two great vineyards, one in the Eola Amity-Hills AVA of the Willamette Valley in Oregon, and one in the Sta. Rita Hills AVA in Santa Barbara County.  I am very excited about both.

If you didn’t get that pleasant buzz with your favorite glass of wine, would your still enjoy the wine as much? Would you drink at all? Or would guaranteed sobriety be a gift, allowing you to enjoy more wines without intoxication and hangovers from overindulgence?

A “sobriety pill” may be on the way according to an article in New Scientist (Read Here). Researchers believe extracts from a Chinese variety of the oriental raisin tree could be the answer. Chinese drinkers have used the extract for over 500 years to reduce the effects of hangovers.

Researchers have found that dihydromyricetin (DHM), a component of the extract, works as an intoxication blocker in rats by keeping alcohol from having its normal effects on the brain. Soon DHM will be tested on humans. “I would give it to problem drinkers who can’t resist going to the pub and drinking,” says pharmacologist Jing Liang of the University of California, Los Angeles, who led the research team.

“DHM will reduce the degree of drunkenness for the amount of alcohol drunk and will definitely reduce the hangover symptoms,” says Liang. “In time, it will reduce their desire for alcohol.”

During the experiments, rats were injected with enough alcohol to simulate the human consumption of 15-20 beers in two hours and placed in a V-shaped cradle. On average, it took the drunken rats 70 minutes to right themselves. Rats who were also given DHM recovered in 5 minutes. Rats that were given DHM also behaved normally when placed in a maze, by exploring the corridors. The rats that were not given DHM cowered in the corners.

DHM also appears to reduce alcohol cravings in rats that had been conditioned to drink regularly. When rats are given sweetened water with booze they normally get addicted wanting more and more. After seven weeks of DHM the “boozer” rats dropped their consumption down to a moderate rate.

Researcher Liang believes DHM works by stopping alcohol from accessing a neurotransmitter called gamma aminobutyric acid (GABA). “This supports other data that GABA receptors are key in the actions of alcohol and that targeting this interaction is a viable approach to reducing alcohol intake,” says David Nutt of Imperial College London, former head of the British government’s advisory committee on drugs. “Let’s hope it’s safe to use in humans.”

Mental health experts are divided on the benefits of a “sobriety pill,” concerned that it may lead to greater instances of alcohol abuse. A similar compound was tested by Roche but caused serious side effects. So far it does not appear that DHM has similar side effects, according to Liang.

Wine, it seems, get more press regarding health benefits than anything else we consume on a regular basis. Just when we’re sure we are drinking from the fountain youth, out comes a study that contradicts the first.

To make matters worse, ABC News reports “A University of Connecticut researcher  (Dr. Dipak Das) known for his work on red wine’s benefits to cardiovascular health falsified his data in more than 100 instances, university officials said Wednesday. UConn officials said nearly a dozen scientific journals are being warned of the potential problems after publishing his studies in recent years.”

What’s a wine lover to believe?

Below is a summary of the often mentioned health benefits of alcohol and wine (mostly red wine) and in some cases the studies that challenge those very claims. In all cases, the benefits come from moderate consumption, usually considered to be no more than two four-ounce glasses a day

Here’s a list of recent claims:

Improves cardiovascular function by lowering the risk of heart attack and heart disease  According to an article in the Harvard School of Public Health “More than 100 prospective studies show an inverse association between moderate drinking and risk of heart attack, ischemic (clot-caused) stroke, peripheral vascular disease, sudden cardiac death, and death from all cardiovascular causes. The effect is fairly consistent, corresponding to a 25% to 40 % reduction in risk.

The Mayo Clinic states “Red wine seems to have even more heart-healthy benefits than other types of alcohol, but it’s possible that red wine isn’t any better than beer, white wine or liquor for heart health. There’s still no clear evidence that red wine is better than other forms of alcohol when it comes to possible heart-healthy benefits.  Antioxidants in red wine called polyphenols may help protect the lining of blood vessels in your heart. A polyphenol called resveratrol is one substance in red wine that’s gotten attention. Resveratrol might be a key ingredient in red wine that helps prevent damage to blood vessels, reduces “bad” cholesterol and prevents blood clots. Some research shows that resveratrol could be linked to a reduced risk of inflammation and blood clotting, both of which can lead to heart disease. More research is needed before it’s known whether resveratrol was the cause for the reduced risk.”

Recently an Australian Health Group called APC offered up a press release, “Myth Busted: Red Wine No Magic Remedy for Heart Disease.” The press release states “After reviewing all the scientific evidence it appears any positive effects of alcohol in reducing the risk of cardiovascular disease have been hugely overestimated. In particular, red wine has no special, protective qualities when it relates to cardiovascular disease,” said coalition member Kathy Bell, CEO of Heart Foundation.

Increase the risk of Breast Cancer – Recent articles and news stories linked even moderate wine consumption to an increased risk of breast cancer. The Harvard Nurses Study II followed 10,000 nurses from 1980 to 2010 and asked them to recall their alcohol consumption. Recollection studies are not considered the most reliable because of underreporting.  The study said that women who drank 3-6 glasses a week had a 15% greater chance of getting breast cancer while those who had 30 drinks per week, the risk was 50% greater. Not widely reported was the fact that women that engaged in binge drinking had higher rates of caner than those who did not.

Reduces the risk of Type 2 Diabetes – According to a 2005 study published in Diabetes Care by Amsterdam’s VU University Medical Center 369,862 individuals studied over an average of 12 years each, showed that moderate drinkers have a 30% less chance of developing Type 2 diabetes than teetotalers. In addition, a 2008 University of Massachusetts Amherst study published in the Journal of Food Biochemistry stated “Levels of blood sugar, or blood glucose, rise sharply in patients with type 2 diabetes immediately following a meal,” says food scientists Kalidas Shetty,. “Red wine and tea contain natural antioxidants that may slow the passage of glucose through the small intestine and eventually into the bloodstream and prevent this spike, which is an important step in managing this disease.”

Promotes a longer life – A 40 year Dutch study showed that men who drank a half a glass of wine a day out lived their non-drinking peers. Men who currently drink “should do so lightly (one to two glasses per day) and preferably drink wine,” says Streppel, a graduate student at Wageningen University in the Netherlands. Men who reported moderate drinking (less than two glasses per day) of any type of alcohol were 33% less likely to die of any cause and 28% less likely to die of heart problems during the study. Wine however ruled the day. Men who drank about half a glass daily were 38% less likely to die of any cause and 46% less likely to die of heart problems during the study.

Wine drinkers on average, lived 4 years longer than men who did not drink at all or drank other alcohol.

Reduces risk of Colon Cancer – A study by Joseph Anderson, MD, and colleagues at New York’s Stony Brook University showed only 3% of people who drank three or more glasses of red wine a week developed abnormal growths including polyps compared to 9% of white wine drinkers and 10% of teetotalers.

Reduces risk of Cataracts – Results of the five year Reykjavik Eye Study (2005) demonstrated that moderate wine drinkers had a 50% reduced incidence of cortical cataract and just less than half the risk for nuclear cataract. The study did not include white wine. “These were mostly red wine drinkers because white wine is not widely consumed in Iceland. We don’t know if white wine does the same,” Dr. Jonasson said.

Slows the rate of Brain Decline – The seven year Tromsø Study in northern Norway of 5033 men and women (average age 58) demonstrated that moderate wine consumption can be associated with better performance on cognitive tests. Of the 68 other similar studies most showed a relationship between moderate drinking and better cognitive function and reduced risk of dementia, including both vascular dementia and Alzheimer’s disease.

Promotes Weight Loss – A 2010 study by Boston’s Brigham and Women’s Hospital of 20,000 middle-aged women of normal weight showed that those who drank moderate amounts of alcohol were less prone to gain weight. Dr. Lu Wang, one of the study’s researchers, said in an article in Reuters Health that the light to moderate female drinkers ate less, especially carbs, and expended more energy than non-drinkers. A study from Navarro University in Spain had similar finding for men and women.

A separate study from University of Ulm in Ulm, Germany showed that Resveratrol prevented rats from gaining weight on a high calorie diet by affecting the way fat cells operate on many levels. To get the same dose of resveratrol used in the mice studies, a person would have to drink over 60 liters of red wine every day.

Protects skin from Sun Damage – The University of Barcelona and the CSIC (Spanish National Research Council) report that some compounds called flavonoids found in grapes will help protect the skin from ultraviolet radiation. The study suggests manufacturers consider the use of flavonoids when developing photoprotection skin products. It doesn’t appear that consuming wine helps…you just need to rub it all over yourself.

So what is a wine lover to believe? I’ll just keep enjoying wine for what it is and any health benefits that come from it… is a delicious bonus!

CONTEST CLOSED

Congrats to Winners: Michael Stites & Shanna Vanderstoel

It’s cold…It’s gray… What is the perfect wine to share with your honey in front of the fire or as that stew simmers in the kitchen? Nothing makes the moment like a rich – jammy ZINFANDEL!

We at Bacchus and Beery Wine Blog love our Zins and will give 2 lucky winners (21 or older)  a pair of tickets to this year’s Zinfandel Festival in San Francisco from January 26^th to 28^th.  Let’s be clear, each winner gets 2 tickets only, no airfare, no hotels…just 2 sought after tickets to either the EPICURA Food and Zin Pairing on Thursday January 26^th  (Ticket Value $125 Each) or the A to Zin Grand Tasting on January 28^th  (Ticket Value $59 Each).

HOW TO WIN YOUR ZINFANDEL FESTIVAL TICKETS

It’s easy… just leave a comment on this page about Zinfandel…say anything you want. Why you love Zinfandel…Recount a Zinful experience… or just say hello (I hope you’re more zinfully creative than that…but if not…OK). Let me know what event you would prefer to attend. Have your comments posted by the end of the day on January 10^th and I will randomly draw the winners with my Sunday breakfast on the 11^th. Maybe I’ll put a little Zinfandel in my coffee to spice things up before I pull your name. Actually I’m sure I will.

Come on… Get to posting…Good Luck to everyone!!!

THE EVENTS

EPICURIA
Food & Zin Pairings
The Concourse
8th & Brannan, San Francisco
Thursday, January 26
6 pm – 9 pm

Discover the Diversity
Take your palate on a culinary adventure as you discover the diversity of Zinfandel and its wide range of complementary flavor combinations. This informal dine-around expedition features pairings of 50 top Zinfandel wines with creations from master chefs. Mingle with winemakers and epicurean experts as you take a journey for the senses while sampling these regional offerings. Including the Zin Kitchen with Cooking demonstrations and talks about Zinfandel and food matchings. Listing of guest chefs and sommeliers.

GRAND TASTING
The Concourse
8th & Brannan, San Francisco
Saturday, January 28
Public: 2 pm – 5 pm

From A to Zin
Savor the journey through the world’s largest single varietal tasting as you sample from hundreds of barrel samples, new releases and premier Zinfandels. Meet winemakers from each of the unique Zinfandel growing regions and explore the dimensions of this authentically American varietal at the most comprehensive showing of Zinfandel wineries in the world. This distinctively “A to Zin” experience lets your senses guide a spirited adventure through the many tastes of America’s Heritage Wine

I call myself a “Wine Evangelist.” Most who spend time around me would agree with that moniker, as I merrily move through life aiming to convert as many as possible to the gospel of the grape. I admit I am a zealot, one who loves to speak of nothing other than wine.

My role as self-appointed Wine Evangelist is simple. I live to teach about wine as art and as an expression of passion. Within each bottle I revel in the nuance and flair created by both vineyard and winemaker. Before we get too deep here, not all good wine is expensive and not all expensive wines are good. Yes, there are wines that should be admired as art and others that are made to enhance your backyard BBQ party. The key word here is, enhance. Nothing in my opinion elevates food, friends and family like wine. Wine just makes life better.

Recently, I attended a reception luncheon hosted by an Argentinean winery and winemaker at a popular downtown Denver restaurant. The eight people sitting around our table were equally divided between 30-somethings and 50-somethings. The question came up: why wine? The younger wine enthusiasts all had a similar story to tell which included the fact that they had been exposed to good if not great wine during their formative years and wine had always been a part of their life experience.

The other four also had similar experiences but they were different from the 30-somethings. Only one of the mature guests was raised around wine and he, of Italian decent, had been raised on cheap Italian jug wine. Since my experience was not uncommon for my generation, I’ll share with you the unlikely conversion of a wine evangelist.

Wine enthusiasts today are as common as wine corks. Now wine related television shows abound, offering wine instruction and travelogues extolling wine country vacations and lifestyle. Wine bars are hip and trendy places to be seen. But it wasn’t that way 30 years ago, not for us 50-somethings. Perhaps on the east coast or California, wine was more common place. In Texas, my home state, we chugged Lone Star Beer with our football. Surely San Antonio was an unlikely birthplace for this wine evangelist.

During the leisure suit days of the 1970’s, fine wines in San Antonio were European, foreign and relegated to our local PBS station. Graham Kerr, the “Galloping Gourmet,” would often toss a splash or three of wine into his obscenely rich culinary concoctions. With a gracious, “I-know-something-you-don’t-know” smile, Graham would expound on the virtues of wine. The best part of the show often came at the end. An attractive female audience member would be chosen to share Graham’s sumptuous dish, sitting with him at a small bistro table, complete with tablecloth and blooming centerpiece.

In those days there was no chef’s wear similar to the celebrity chef’s garb of today. In fact, male television chefs were rare. Graham prepared each meal dressed in a suit and tie, adding a thick dose of elegance and often bawdy humor; by 1970’s standards (his preparation of the British dish, Spotted Dick, is a classic). He would take the young lady by the hand, escort her to their private table and offer her a glass of wine. Obviously impressed by his savior faire, she would smile and giggle, as they sat together enjoying the result of the day’s show. The Galloping Gourmet, made cooking cool and, more importantly for me, offered wine as the secret to romantic success.

Growing up, wine or what passed for wine rarely appeared at our dinner table. My father didn’t drink. No ethical issues for him, he just didn’t like the taste. Mom on the other hand, would indulge in what she called “Champagne.” In fact it was André Cold Duck. “What’s a celebration without André to add sparkle and elegance?” the television commercials sang out during the holidays. Cold Duck, which is still available today for about $5 a bottle, is a disgustingly sweet fruity sparkler that devilishly deceived me into believing I hated wine and sparkling wine all together. Occasionally a jug of Gallo Hearty Burgundy found its way to the kitchen and by André’s standards, it wasn’t bad. The jug, complete with a glass finger hole at the top, never sat around long as the wine was poured into a punch bowl full of oranges, lemons, limes and more as the base for the Texas equivalent of a wine cooler: Sangria wine. The wine punch became a staple at most Texas backyard parties after it was immortalized by Texan Jerry Jeff Walker’s hit song by the same name. Mom’s “Champagne” and Sangria (it was tasty) were surely nothing like the drinks my galloping mentor had so eloquently described, I thought. Somewhere in the recesses of my gray matter, I knew there had to be something more to this thing called wine.

This was 1970’s Texas, so you may be wondering about beer. Yes, beer was and still is the “national drink” of Texas. In many homes it was consumed like flavored water, though not in mine. My high school runnnin’ buddies with their pickup trucks drank lots of beer and of course, I joined in. Sure a cold beer tasted good after a day of mowing lawns, swatting yellow jackets, and having the neighborhood grannies point out the two inch spot of grass you missed. Other than at sweaty moments like those, beer then and still today has never moved me.

Another 1970’s impediment to my potential development as a wine evangelist or as some say, wine geek, was the plethora of tragically hip wines made popular by catchy television jingles. Who can forgot those classics like “Riunite on ice…Tastes nice” or “Lancer’s the wine you know…Because you never know.” And of course there were, Carlos Rossi, Gallo Hearty Burgundy, and Ripple on ice, “a light wine that goes with people who set the pace!”

Many were advertised as premium import or European wines, most intended to be served over ice. Blatantly geared to the female market, these wines also tried to appeal to men, who wanted to impress the female market. More importantly, the people in the ads appeared far too stylish, well-groomed and sophisticated, unlike my Texas friends. So what self-respecting Texas kid would be caught dead drinking Riunite on ice? Not this strapping Texan.

My father’s father, Luther, was the son of a Methodist minister and a circuit-riding minister at that. The pastor would ride his faithful horse under the south Texas sun from town to town spreading the good word. Luther, in contrast, had no problem imbibing his beloved Johnnie Walker Red. It was at Luther’s knee that I learned how to properly drink. “If you drink for the buzz,” he would say, “you’re missing the point. Drink what you like because you like it and for no other reason.”  Though most evenings Luther religiously toted his tumbler of Johnnie Walker Red around the house, I never once saw him appear the least bit intoxicated. On an upper shelf of my bookcase still sits his last bottle, from which we shared a drink shortly before his passing.

By then, I was barely legal drinking age (18) and on my first date with a girl on whom I had a deep crush. I was out to impress. Dinner was planned at the coolest of fern bars, Reed’s Red Derby. Fern bars back then were so named because of their propensity to have large potted ferns hanging from the rafters. It was the natural look for a rather unnatural time. Dressed in my leisure suit pants and polyester Salvador Dali print shirt, I fit right in. We sat at a very unromantic table in the middle of hustle and bustle, all the romantic bistro tables complete with tablecloths and flowers were taken. The waiter came to our table and asked what we’d like to drink. I called on my inner Galloping Gourmet and knew the perfect move, “Wine List, please,” I said. How utterly impressive.

The wine list arrived on both sides of a small placard offering four reds, four whites and three rosés, including both Lancer’s and Riunite. I looked around knowing I needed to order with confidence but having no idea what to choose other than to stay clear of the aforementioned wines. Then I saw it, the wine that would ultimately become my gateway drug into the wine world, Mateus, in its very chic, squatty European style bottle.  “Mateus Rosé,” I requested with conviction. Heck it was wine, it was from Europe, the bottle was cool and, “Every sip was like a trip, to old Portugal.” How could I lose? Graham Kerr would have been proud.

The food was good and the date was great. I still miss Reed’s signature chicken-fried mushrooms with artery-clogging white cream pepper gravy. The French onion soup, with the slab of gooey rich white cheese as thick as your palm, was to die for. What happened to the girl, you ask? The date actually went so well that I still drink wine with her nearly every night. So, thanks to the Galloping Gourmet. He helped me to look good, in spite of myself.

Not long after my growing fascination with cheap European wines began to take hold, the family came together at my grandparents’ home for a Christmas Eve celebration. I was in college, living 90 miles away in Austin, which later would play an integral part in my wine education. Luther, who had just returned from Europe, had unbeknownst to me become something of a vinofile, though wine never replaced Johnnie Walker Red as his daily relaxer. Grandfather Luther called me over to the bar that separated the kitchen and den asking me to help with uncorking and pouring the Champagne. With distasteful memories of Andre’ Cold Duck filling my mouth, I remember thinking “Uggh, I hate Champagne,” But Luther was adamant that I learn to properly remove a Champagne cork and I did, without explosive incident.  As we poured, Luther offered me a stem. I declined saying that I didn’t care for Champagne. Luther’s response in his deep Texas drawl, “Son, that’s because you’ve only had that crap your mother buys.” I laughed so hard the bubbles escaped the glass, cascading across my hand onto the floor – a sparkling baptism, of sorts.

Luther’s insightfulness was spot-on. He was pouring Moët White Star and the taste was like nothing I had ever experienced, dry, crisp, a little yeasty and sparkling across my tongue. By God, I loved Champagne. Later, we began to chat about my budding interest in wines and his trip to Europe. That’s when it hit me: one of two seminal wine experiences that would set me on the unlikely path to wine evangelism. Most of us experience a few influential moments in our lives when we knew things would never be the same. Sometimes, those are unhappy moments, but hopefully a few might be incredibly good. One of those incredibly good moments began for me when Luther asked, “Have you ever had a Bordeaux?” Later that weekend, I had the rare treat to spend a few hours alone with my grandfather and drink a Bordeaux blend that would hook me forever on fine wine.

Mateus, it turned out, was the gateway drug; red Bordeaux was the addictive drug and perhaps my grandfather, the son of a circuit riding minister, was the first wine evangelist in the family. My conversion was only beginning.

It’s Holiday Time again and you are wondering what intriguing gift would excite the wine enthusiast in your life… Here are a few ideas that will bring a smile to any wine lover.

Wine Club Membership. First, a question. Does your wine lover want wines from their favorite winery or a wine club that adds to their exploration of the wine world? A wine club membership from your wine lover’s favorite winery seems like an easy call but what about the perks? Often membership has its privileges. Does the wine club offer free tastings and tours if you visit, special wine tastings with food pairings, wines not offered to the general public, discount lodging, older vintages? Winery wine club gifts are especially nice if your wine lover is planning a visit to the winery to ensure they get special treatment. The Napa Valley Vintners Association provides links to the 236 Napa Valley winery wine clubs

Explore the world of wine with a wine club. Wine clubs that ship monthly or quarterly allocations have been around for a long time. Often you can choose the number of bottles and the split between reds and whites. Be careful as not all clubs are the same. Personally, we like wine clubs that focus on small, family and artisanal wineries. Some wine clubs offer second label and private label wines. These, in our opinion, should be avoided. The Wine Club Guide offers reviews and web links to many of the most respected clubs. One of our personal favorites is The Bounty Hunter in Napa Valley. New on the scene, focusing on busy young professionals is Club W.

Wine Books are always a good choice. Some are technical, some literary, some beautiful and all are wonderful. Here are some of B & B Wine Blog’s favorites.

Kevin Zraly’s Complete Wine Course

Authentic Wine: Toward Natural and Sustainable Winemaking by Jamie Goode and Sam Harrop

Reading between the Wines by Terry Theise

Vertical (The Deluxe Edition): The Sequel to Sideways by Rex Pickett

Naked Wine: Letting Grapes Do What Comes Naturally by Alice Feiring

Coffee Table Wine Books

Spectacular Wineries of Texas

Spectacular Wineries of the Napa Valley

Wine Dogs USA 2

Wine Tasting/Aroma Kits – Do you ever wonder how wine writers come up with all those descriptive terms for wines such as honeysuckle, saddle leather, guava and the always dreaded descriptor, cat piss? Wine Tasting/Aroma Kits offer a variety of tastes and smells that will allow you to hone your nose and palate. Some of the more popular kits are offered by Wine Enthusiast and Le Nez Du Vin.

Save Your Wine for Tomorrow – Admittedly, left over wine is rarely found around the B&B Wine Blog home. For wine enthusiasts more judicious in their wine consumption, we have found a couple easy and inexpensive ways to save that wine for another day. The first is the Wine Shield (See video), an easy to use soft plastic barrier that sits on top of the wine in the bottle, protecting it from excessive oxygen exposure. We have used this product…and it works! For other wine preservation ideas, check out this article in Snooth.com.

Wine Picnic Backpack – For that romantic afternoon in the vineyards…or just at the park, dreaming of wine country, check out the Wine Picnic Backpack. Complete with plates, utensils and the all important wine glasses.

Chocolates – What wine lover doesn’t love chocolates, too? None I know. Hershey bars and Cabernet, no way! Brix Chocolates has created wonderfully delectable chocolates made to go with specific wines. They even come in gift packs with a cutting board and knife to carve the chocolate blocks. In addition to Brix, take a look at Wine Lover’s Chocolates, similar concept but these come in cute wine tins and the pieces are chip size.

Lots of other ideas – Didn’t find just the right gift on our list? Don’t despair, peruse these wine gift catalogues and you are sure to find just the right gift for your special wine lover. Napa Style, Wine Enthusiast Catalogue, Wine.com and Wine Country Gift Baskets

Bacchus and Beery Wine Blog had a chance to experience the Temecula Harvest Celebration during the first weekend of November 2011. This two day Bacchanalia of food, wine and happy sippers was well worth the trip.

We arrived in San Diego Friday morning and in a constant rain (it never rains in southern California) drove the hour north and east to the town of Temecula. After checking into our hotel near Old Town Temecula ,we headed across I-15 towards the wineries. Most of the nearly 40 wineries and 3,000 vineyard acres are located in a fairly confined area off Rancho California Road, just about 10 miles from the town center. Along Rancho California Road, the wineries are bigger, more commercial, and opulent though nothing compared to the palaces of Napa and Sonoma. Once you get away from Rancho California, the wineries are far more intimate and often the winemaker and/or owner is pouring in the tasting room.

Armed with winery recommendations from our Wine Blog readers and GPS, we were ready for some lunch and wine tasting. A surprising number of Temecula wineries have restaurants, many with outdoor seating to take full advantage of the area views. These venues also cater to weddings and bigger events. However, since it was still raining steadily, we chose the indoor medieval styled Carol’s Restaurant at Baily Winery. Our meals were very good as was the service. We both enjoyed glasses of their Cabernet Franc. Now fortified, it was time to do some serious winery visits.

We headed off Rancho California Road to hit some of the smaller recommended wineries. Our general impressions were: The tasting room staffs were friendly and knowledgeable. There was a wide selection of wines though reds significantly outnumbered whites. Tasting fees were fair and the pours, in many cases, were quite generous. The wines were a bit more hit and miss that in other wine regions of California but few we tasted were off-putting. Most wineries we found, had one stand-out wine that was superior to others.  Wines with a touch of residual sugar, making them somewhat off-dry or slightly sweet are common. We asked a few winemakers about this and were told that visitors to Temecula like a touch of sweetness in their wines. Interestingly, when we spoke to a few frequent visitors, they agreed. I guess it pays to know your market.

On this day, some of the stand-out wines were:

Doffo Winery where we received a wonderful education of Temecula wines from winemaker Damian Doffo. Check out the cool collection of vintage motorcycles at the winery and in the tasting room. As for wines, our favorites were the 2009 Cabernet and Mistra blend of Cabernet and Syrah

Robert Renzoni Vineyards 2008 Fiore di Fano, a Super Tuscan blend Cabernet Sauvignon, Sangiovese, Merlot, and Cabernet Franc.

The newly opened Chapin Family Vineyards offered two excellent Syrahs from 2006 and 2007. While the winery is new, Steve Chapin has been growing grapes on the property for some years.

The next morning we awoke to the bright sunshine the area is noted for. We were ready to hit the Harvest Celebration with zeal. We are no strangers to wine festivals and some are run better than others. In some cases the wineries just don’t seem “into” the whole concept. Not so in Temecula, the wineries were set up and ready to go for the harvest festival attendees as well as the many wine club events happening simultaneously. The wineries were packed, the attendees were having a good time, the pours and food portions were ample. All-in-all an excellent event.

Two day tickets for food and wine pairings ran $99 and you would have to work hard to not get your money’s worth. At breakfast, our hotel lobby was full of folks ready to hit the wineries. Many, we learned, were repeat attenders. There were plenty of cars, drivers and limos ready to keep it fun and safe for those who desired those services.

With 34 wineries participating, it wasn’t hard to find a new favorite. Each winery offered a special tasting for ticket holders, usually in a designated area so we didn’t have to fight the big tasting room crowds. The tastings consisted of 2-4 wines currently available and one yet to be released wine or barrel sample. Each winery also offered a food pairing or two, again with generous portions. Examples of the food pairings included braised bison short ribs, gourmet chicken mole street tacos, smoked salmon, beef wellington and our surprise favorite, Crows Pass Farm Kabocha squash soup with chipotle cream and crispy fried pancetta from Palumbo Family Vineyards.

One question we like to ask local winemakers is, “if you don’t drink your own wine, what local wine do you drink?” In Temecula, the same two wines came up over and over again. The first was the Super Tuscan blend from Robert Renzoni mentioned before. The other was the Merlot/ Syrah (75/25) blend from the squash soup kings at Palumbo. Both of these wines were excellent by any standards with rich complex flavors that demonstrated skill and art. Both were spared that bit of sweetness found in so many Temecula wines.

The bottom line is the Temecula Harvest Celebration is a great way to spend a wine-filled fall weekend. This wine region is an easy drive from San Diego, Orange County, Los Angeles and Riverside.

Before I signing off, I would be remiss not to mention the great food and fun we had in Old Town Temecula. When in the area stop by for a glass of local wine at either the Lounge at The Edge or for tastes from some of the areas boutique wineries, try The Collective Wine Bar. We also had excellent meals at the The Edge and Public House.

Special thanks to our Facebook and Twitter Fans for providing some superb winery guidance and to the Temecula Winegrowers Association for allowing Bacchus and Beery Wine Blog to be your guest.

The Denver International Wine Festival is a must for Colorado Wine Lovers. Bigger & Better this year! The Chefs Food & Wine Competition on Thursday is like none other, giving you the chance to pair award winning wines with delicious dishes from the best chefs in the Denver area. The Grand Tasting on Friday offers over 400 wines from the US and abroad. We love the “Zin Zone,” sponsored by ZAP will showcase Zinfandels from 12 different producers. Don’t miss out on the guided Vertical Tastings by Chris Avery of Jordan Winery and meet Andrew Quady, The Muscat King Moscato, for Surrender to the Sweet.

Wine Blog Readers – You receive a 30% discount on all tickets CLICK HERE and enter the code: bacchusb

Press Release:

Wine Country Network, Inc, producer of the 7th annual Denver International Wine Festival presented by Key Private Bank, has announced a major expansion for this year. The festival is moving to The Wings Over the Rockies Air and Space Museum in Denver on the site of the former Lowry Air Force Base. The main hangar floor space offers over 44,000 square feet of open event space surrounded by an extensive collection of historical aircraft and aerospace exhibits.

The 2011 Pairsine-Denver Chefs Food & Wine Pairing Competition (Formerly The Taste Of Elegance) takes place on Thursday November 3, 2011 from 6 to 9pm. This delicious event will be hosted by Top Chef Season 5 Winner Hosea Rosenberg. More than 15 Colorado Chefs will compete to create 30 custom-paired dishes with the gold medal winning wines from The Denver International Wine Competition. A prestigious panel of food industry judges and all consumer attendees will vote for the Best Chef, Most Creative and People’s Choice Chef Awards. New for 2011 is an early-access VIP ticket benefiting the Eat Denver Independent Restaurant Association.

Denver’s premier International Wine & Food Grand Tasting on Friday November 4, 2011, showcases more than 400 International wines from 18 countries. A “Zin Zone” sponsored by ZAP will showcase Zinfandel from 12 different producers. Other beverages include selected spirits, Sake, and a Belgium Beer Garden featuring food samplings and cooking demonstrations featuring the latest Thermador Kitchen Appliances by Belgium Chef Daniel Joly of Mirabelle, Beaver Creek, paired with Stella Artois, Hoegaarden and Leffe beers, served in their custom glassware. There will also be food samplings, produce and food products by Colorado Proud producers and Wisconsin Cheese, exhibits by Luxury Travel Destinations, Lifestyle products, fine art and wine paraphernalia. Several food vendors will also offer food for sale.

A portion of ticket sales and 100% of all auction proceeds benefit The Foundation For Sight and Sound‘s Help America Hear Program.

Tickets now on sale at Denverwinefest.com

EVENTS

Pairsine/ Taste Of Elegance Chefs Food & Wine Competition
Thursday November 3, 2011
Wings Over The Rockies Air & Space Museum, Denver, CO
VIP Access: 4:30 to 9:00pm Tickets: $175
General Admission: 6 to 9pm Tickets: $100

PARTICIPATING CHEFS  & RESTAURANTS:

• Paul C. Reilly- Encore on Colfax
• Geoffrey Groditski- The Fort
• Robert N. Corey- 12 Seasons
• Tim Payne- Terroir Restaurant
• Elise Wiggins- Panzano
• Daniel Joly-Restaurant Mirabelle
• David Oliveri- Farraddays’ Isle Casino Black Hawk
• Daniel Asher- Root Down & Linger
• Matt Mine- The Oceanaire Seafood Room
• Joseph Hsu-Simms Steak House
• David Harker & Mario Clapes- The Meritage at The Omni Interlocken Resort
• Michael Long-Aria Restaurant
• Lon Symensma-Cholon Modern Asian Bistro
• Jensen Cummings-Row 14
• Will Cisa-The Corner Office Restaurant & Martini Bar
• Jeff Bolton-Second Home Restaurant & Bar
• Jeremy Thomas- Le Grand ­ Bistro & Oyster Bar

Grand Tasting Of International Wine & Food
Friday November 4, 2011
Wings Over The Rockies Air & Space Museum, Denver, CO
VIP Access: 2:00 to 9:00pm Tickets: $150
General Admission: 5 to 9pm Tickets: $ 85

*Trade & Media Only: 4 to 5pm- Free admission
*Trade & Media Access: 5 to 9pm- Free admission
* Pre registration required

EDUCATIONAL SEMINARS & GUIDED TASTINGS

• Educational Seminars 45-60 minute educational programs / Guided tastings provided by top Experts in their fields Friday November 4, 2011, 2 to 7pm Wings Over The Rockies Air & Space Museum, Denver Note: Seminar admission requires a ticket to The Grand Tasting.
• Cheese 101- Liz Thorpe, VP of Murray’s Cheese
  2 to 3pm: $30
• Jordan Vertical Tasting by Chris Avery
  3 to 4pm: $40
• Hungary’s Wine Evolution by Nimród Kovács
  5 to 6pm: $40
• Grand Cru Beer by Keith Villa of Blue Moon Brewing
  6 to 7pm: $30
• Moscato, Surrender to the Sweet, By Andrew Quady, The Muscat King
  7 to 8pm: $30

Jay Corely and sons

Many wineries include the term “Family” in their name but few have as much family involved in the day to day operations as Monticello Vineyards – Corley Family Wines. Founded 40 years ago by former translator for the National Security Agency, Jay Corley, Monticello Vineyards is now in the capable second generation hands of Kevin Corley (Vineyard Operations), Chris Corley (Winemaker) and Stephen Corley (Sales & PR).

As one drives toward the property, the beautiful replica of Thomas Jefferson’s Monticello home commands your attention. The Corley family has its roots deep in Virginia soil dating back to the mid-1600’s. Thomas Jefferson, himself a renowned viticulturist and wine lover, once said “No nation is drunken where wine is cheap, and none sober where the dearness of wine substitutes ardent spirits as the common beverage.” For these reasons and more Jay Corley says, “I felt that Mr. Jefferson’s love of good food and fine wine and hospitality was a suitable for my family to dedicate our life’s work honoring his lifestyle and his ideals.” The 5000 sq ft building serves as the office and special events center while housing the elegant Wine Library in the cellar.

Corley Family Wines produces about 15,000 cases of wine a year with the vast majority of its fruit coming from 90 acres of estate vineyards. The wines are bottled under four labels, Monticello Vineyards, Corley, Corley Reserve and Domaine Montreaux Sparkling Wine. Varietals grown include, Cabernet Sauvignon, Cabernet Franc, Pinot Noir, Syrah, Merlot and Chardonnay. Many wines are priced under $40 with the Reserve Cabernet offered at $72.

Bacchus and Beery Wine Blog had a chance to sit and chat with Kevin and Stephen in the Wine Library. The atmosphere is warm, the guys are very friendly and the Library itself is the perfect place for experiencing the extordinary wines from this extraordinary family winery. Read the Interview Below

Stephen Corley

B&B Wine Blog: Your father, Jay Corley, was an early pioneer of Napa Valley wines. What was his motivation to grow Napa Valley grapes and make wine as early as 1970?

Stephen Corley: Dad became passionate about wine and food in the early 1960’s through Wine & Food Societies in Southern California, particularly IW & FS and The Jonathon Club. Red and White Burgundy really caught his attention.

B&B: The 1970’s must have been a romantic, adventurous and promising time in Napa Valley. Give us a feel for what the valley, wineries and winemakers were like back then. Were there any winemakers of note that were particularly helpful in the early years of Monticello Vineyards?

SC: It was a great time in the valley. Everyone was helpful and extended a warm welcome. Dad often talks about Stu Smith (Smith Madrone), Chuck Carpy (Freemark Abby) Justin Meyer (Silver Oak) and Brother Timothy of Christian Brothers. Andre Tchelistcheff advised on the selection of the original vineyard location (our main estate) and on varieties and budwood selection.

B&B: Obviously from both the winery name (Monticello Vineyards) and architecture (a beautiful replica of Thomas Jefferson’s Monticello), Thomas Jefferson has been a big influence on your family. Please explain.

SC: Our family lived in Virginia for many generations before moving to the Midwest where my great-grandfather, grand-father and father were born. Co-incidentally having studied Italian at the Monterrey Language school,our  Dad served the government in the 1950’s in VA where he also researched our family history in VA and traced the Corley Family to the original settlers in Bedford County, VA in1640.

B&B: Now there are now three second generation Corleys involved at the winery. How do you split your duties?

SC: Growing, Producing and Selling. Fortunately it just worked out naturally for Kevin, Chris and me.  Kevin was our General Manager in the early 1990s when we started replanting all 5 vineyards due to phylloxera, by the end of the process he understood all the whats, whys and hows of the vineyard.  In the meantime Chris was working his way up the winemaking ladder – from cellar rat in 1989 to cellarmaster, ‘crushmaster and asst winemaker’ to Winemaker in 2000.  I joined in 1997 just as our Father was retiring so I hit the road to let Dad rest and let Kevin focus on the vineyards.

B&B: You father retired in 1996. However, in many family businesses all that means is that Dad takes more vacations. Is Jay still involved with the winery? If yes, how so?

SC: So true for many family business. Dad said farewell in Dec 1996 and we didn’t see him again until the rains had stopped and summer was almost upon us in May 1997. For the last 14 years he has been our cheerleader and sounding board but he has no responsibilities, no reports or reporting. It is great because his time is free to read and his mind is free to roam strategic and tactical thoughts that we might not.

B&B: Did you always know you wanted to join the family winery or did you pursue other professional opportunities first?

SC: Life doesn’t really work this way very often but when I was 18 and headed to college I thought I would like to do three things professionally: work for a multi-national and live and work abroad; work with my family at Monticello Vineyards; and teach. I’ve got the first two down and if someone deems me worthy I’d love to make it down to the college and see if I can add some perspective to the circulam of the students.

B&B: What brought you back to the family winery?

SC: I loved my corporate career with KPMG in both Atlanta and London but I always felt a special attachment to the winery and what the family was trying to accomplish – it was always a matter of when, not if.

B&B: Knowing how boys will be boys, what are some of the challenges of having three brothers coming together to create bottled art? Any brotherly fights at blending time?

SC: Getting into the same room at the same time! Fortunately, we don’t believe in ‘Art by Committee’ – Chris is the Winemaker, we are his sounding board and reference points as he takes the grapes from picking bin to bottle.

No fights – But past results are no guarantee of future performance.

B&B: Your grapes come from five estate owned vineyards, tell us a bit about these properties.

SC: Each is a treasure in its own right (as I’m sure most winegrowers around the world would say). They are all on the valley floor. 2 are in the Oak Knoll District on Big Ranch Rd where we grow Chardonnay, Pinot Noir, Merlot, Cabernet Franc and Syrah. Oak Knoll is relatively cool for Napa so it is great for Chardonnay and Pinot Noir but with the longest growing season we have the time to fully ripen the reds – The success of our CORLEY Proprietary Red Wine which is dominated by Cab Franc and Merlot is a testament to the District.

Our 3 slices of Cabernet Sauvignon paradise up valley in Yountville, Rutherford and St Helena are outstanding. The fact that we have been farming these vineyards since 1982, 1989 and 1982 respectively means we have a lot of experience with the vines and the site – helps tremendously with our quality and consistency in the more challenging (for Napa) years.

B&B: How would you describe your winemaking philosophy and what is your overriding winemaking goal?

SC: The short answer is ‘Sunshine to Wine’. We have committed our resources since the beginning with the wine in mind before any other decisions were made -so before our dad purchased a square foot of earth, he envisioned the wine and set out to purchase the land; plant and grow the grapes; and build a winery, as best as we could to deliver the flavor and style of wine he envisioned. Many, many wines and 5 vineyards later we think the last 40 years proves he made some good decisions.

Winemaking-wise, I often describe Kevin’s role as to deliver ripe fruit flavors to Chris on the crushpad. Chris’ efforts are focused on delivering those ripe fruit flavors to the glass while protecting the aromatics and making sure the resulting wine is balanced and ‘feels’ great in your mouth. A pleasure to drink, to serve, to share!

B&B: What should we expect from your labels, Monticello Vineyards, Corley and Corley Reserve?

SC: The majority of the wine we produce is designated Monticello Vineyards. We consider our Monticello Vineyards wines to be distinctive representations of Napa Valley wine, styled to be rich, full bodied, yet well-balanced and elegant – ‘The classic varieties, classically styled’.

Corley/Corley Reserve wines represent the very finest expression of Napa Valley wines, produced by our family. They are rich, ripe, complex and full-bodied. The wines are the truest representation of the variety and are only produced in years when the wines are especially outstanding and age-worthy – Most years but not all.

B&B: Monticello Vineyards and Corley make wines from many grape varieties. Which of those do you consider your flagship wines?

SC: Certainly Cabernet Sauvignon and Chardonnay which we’ve made the longest, amounts to about 2/3rds of our production and are family favorites.Having said that, the addition of our CORLEY Proprietary Red Wine in 1999 has garnered a lot of attention and critical acclaim.

B&B: Do you make a sparkling wine, too?

SC: We do – Domaine Montreaux – a labor of love, not profit!  Barrel Fermented Chardonnay, Barrel Aged Chardonnay and Pinot Noir before Tirage.  Everything about it is by hand: the filling, riddling, disgorging, labeling, etc. Typically a Brut – 60% Pinot/40% Chardonnay but occasionally a Brut Rose (my favorite) and from the 2008 vintage our 1^st Blanc de Blanc.

Monticello Vineyards Wine Library

B&B: We had a chance to share a couple of glasses of your wonderful Cabernet in the elegant wine library, located in the cellar of the Monticello building. Tell us a bit about the library contents and the ways the building is used.

SC: For us, The Wine Library is both a place and a concept. Dad always wanted to have a library of wines from which we would be able to share our properly stored and aged wines but also for us to continue to learn from as we would see the results of our efforts and how they played out over time.The Wine Library rooms showcase every vintage of every wine we have ever produced since 1980, about 200 bottlings. It also contains wines we’ve produced for Auction Napa Valley and Première Napa Valley or purchased at Auction, especially in the 80s as well as some family wines we’ve gathered or been given from around the world over the last 30 years.

B&B: This is a pretty spectacular property. What can our readers expect when they visit?

SC: Hopefully beautiful Napa Valley sunshine, a peaceful stroll through the garden to the tasting room and a smiling, informative staff or family member to welcome them to our ‘home’. For a private tasting in the Wine Library we just need a call in advance to schedule a Reserve, Single Vineyard or Food Pairing Tasting.

B&B: When big family holidays roll around, what wines are we most likely to find on the Corley family dinner table?

SC: Great question.  Bubbles, Chardonnay and Pinot Noir make most every holiday meal as well as CORLEY Proprietary Red Wine and from there dealers choice – aged wines, just bottled wines and certainly other wineries wines.

B&B: What does the future hold for the Corley brothers and Monticello Vineyards?

SC: Pushing quality forward while maintaining our style and production of 15,000 cases. We enjoy the luxury of being small because it allows Kevin to be able to walk every vineyard row, Chris to be able to taste every barrel of wine and all 4 of us to know our faithful customers.

B&B: Is there anything else you want our readers to know about the Corley family or Monticello Vineyards?

SC: We’ve just celebrated our 40^th Anniversary and our Dad’s 80^th Birthday.  It has been a great few weeks for the family and we honored our Dad by making a wine for him – Tribute. The wine was our Tribute to our Father for having the vision, dedication and perseverance to make it 40 years. More importantly, it was a Tribute to the manner in which he did it – as a true Gentleman, classy. A manner in which we can only strive to emulate.