Alexandria Nicole Cellars Jet Black Horse Heaven Hills Syrah 2012

Alexandria Nicole Cellars "Jet Black" Horse Heaven Hills Syrah 2012

Traveling to Madison, WI on business, I dined with a client and took this Columbia Valley Syrah BYOB to dinner. I found this single vineyard designated Syrah at the local Verona Wine Cellars wine shop. Being out of state, and in a small tertiary market presented discovery of small production labels such as this, that I haven't seen in distribution, perhaps because they would not meet the volume demands of our larger wine retailers in the Chicago metro marketplace.

This small production boutique bottling is from small family run Alexandria Nicole Cellars in Prosser, Washington. Their Destiny Ridge Estate Vineyard is in the Horse Heaven Hills AVA, located high on the bluffs overlooking the Columbia River. This label offers good value QPR (quality price ratio).

The owner/producers of Alexandria Nicole Cellars are winemaker Jarrod and wife Ali (Alexandria Nicole) Boyle, who produce small lots of hand-crafted estate wines, meaning wines sourced from their own 327 acre property. They planted their vineyard's first vines in the fall of 1998, and built their winery in the fall of  2004.

Jet Black is an apt name for this blackish garnet ink colored, full bodied Syrah. It's dense, thick, complex, concentrated black berry and black cherry fruits are accented by lavender floral notes, tongue coating layers of mocha, black olive and espresso, with tones of toffee, cedar, and spicy oak with approachable acidity, turning to fine, silky and sleek tannins on the smooth finish.

Garnet color. Aromas of chocolate toffee, blueberry tart, and floral honey with a satiny, tangy, fruity medium-to-full body and a polished, complex, medium-long delicate spice, plum skin, and wet cedar finish with fine, well-integrated tannins and light oak. A supple, succulent syrah that is sure to satisfy. - See more at: http://www.tastings.com/Wine-Review/Alexandria-Nicole-2013-Jet-Black-Destiny-Ridge-Vineyard-Syrah-Horse-Heaven-Hills-USA-09-18-2015.aspx#sthash.Y72XeSQn.dpuf

Garnet color. Aromas of chocolate toffee, blueberry tart, and floral honey with a satiny, tangy, fruity medium-to-full body and a polished, complex, medium-long delicate spice, plum skin, and wet cedar finish with fine, well-integrated tannins and light oak. A supple, succulent syrah that is sure to satisfy. - See more at: http://www.tastings.com/Wine-Review/Alexandria-Nicole-2013-Jet-Black-Destiny-Ridge-Vineyard-Syrah-Horse-Heaven-Hills-USA-09-18-2015.aspx#sthash.Y72XeSQn.dpuf

RM 91 points.

https://www.cellartracker.com/wine.asp?iWine=1820051

http://www.alexandrianicolecellars.com/
 

Todd Alexander joins Force Majeure Winery

Force Majeure Red Mountain Vineyard and Winery - An emerging tour de force in premium Washington State Columbia Valley wines ...

We had the pleasure of meeting Todd Alexander, Head Winemaker and General Manager of Force Majeure, the highly-acclaimed winery from Washington State’s Red Mountain AVA, and his wife Carrie, during their recent marketing trip to Chicago. 

We met with Todd and Carrie to learn about Force Majeure and their work there to produce and market highest quality wines representing the rich and diverse terroir of the Red Mountain appellation. Todd gained notoriety at cult winery Bryant on Pritchard Hill in Napa Valley where his wines earned high ratings and critical praise. There he learned the craft under legendary viticulturist David Abreu and winemaking consultant Michel Rolland, following in the footsteps there of such notable producers such as Peter Melka. He also spent time learning the craft at Plumpjack/Cade. Joining Todd was wife Carrie, who will be working in marketing of Force Majeure.

They join proprietors Susan and Paul McBride, who purchased the undeveloped land, that is now Force Majeure Vineyard, in 2004, and since then have developed the Force Majeure brand with their devotion and commitment to meticulous viticulture and exemplary winemaking. They have been sourcing Red Mountain fruit from the finest lots from the well known Ciel du Cheval vineyard, marketing under the branding Grand Reve Vintners. During this time they have been increasingly shifting focus to Force Majeure, highlighting fruit from the estate Force Majeure Vineyard as more and more plots come online. Up to now they produced the Collaboration Series featuring Washington’s leading winemakers and one of Red Mountain’s greatest vineyards, Ciel du Cheval. Now, with Todd at the healm of winemaking duties, they will focus on their estate vineyards starting with the Force Majeure vineyard.

Todd and Carrie moved with their their family from Napa Valley to the Columbia Valley to purse this extraordinary opportunity. Todd joined Force Majeure in 2014 so this year's release will be the first reflecting his craftmanship from the vineyards to the glass.

Force Majeure is growing production from 2,000 cases per year to 4,000 cases as their second 20-acre parcel comes into production. The winery’s focus has been on red Bordeaux varietals with acreage planted in Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot and Rhone varietals Syrah, Grenache and Mouvedre with new plantings in Cinsault, Counoise, Viognier and others. This will allow Todd to explore developing product with both Northern and Southern Rhone style wines as well those reflecting the Bordeaux Left and Right Banks. Such is the diversity and of the terroir of the property.

The Force Majeure estate vineyard is in Washington state's Red Mountain AVA (appellation - agriculture viticulturual area. The original vineyard was planted in 13 acres, and an additional 10 acres planted in 2015. Force Majeure Vineyard is up against the hillside abutting Red Mountain.

Todd seeks to emulate the great labels of Pomerol, St Julien, Hermitage, Priorat, Côte-Rôtie and Chateauneuf-du-Pape - such labels as Lalande-de-Pomerol, Chateau Latour, La Ladone, and Chateau Beaucastel as benchmark wines. We're excited to watch the evolution and growth of his work as Force Majeure as he seeks to pursue his vision and realize the potential of this great property, and for him to express and develop his capabilities in a broad portfolio of premium wines.

Todd told of us the unique diversity, and superior terroir and great potential of the property, in the foothill butted up against the Red Mountain range overlooking the Yakima River basin. The diverse property has nine different soil types in a change of elevation from 900 to 1200 feet. The rocky upper part of the property has as much as a 40% slope, well-suited for the Rhone varietals, while the lower elevations of the vineyard's well-drained soils are more ideally suited to Bordeaux varietals, all with a Southwestern exposure to capture the afternoon sun, ideal for ripening the grapes.

The Yakima Valley AVA was the first AVA created in Washington State in 1983. The valley covers 600,000 acres in south central Washington, twice the size of the greater Bordeaux region, and fifteen times the size of Napa Valley. Yakima Valley is home to the largest concentration of vineyards and wineries in the state with more than 60 wineries and 16,000 vineyard acres. Nearly 40% of Washington wines are made with Yakima Valley grapes.

In 1984 Columbia Valley was given AVA status, and Yakima Valley was enclosed within the Columbia Valley AVA. Since that time, several new appellations have been added including Red Mountain AVA and Horse Heaven Hills AVA, which are both contained within Yakima Valley.

Force Majeure currently has a winery facility in Woodinville, WA but will also be developing their own world class winery facility, renovating a historic rustic 11,000 schoolhouse from around 1900. 

Todd left us the Force Majeure Red Mountain Cabernet Sauvignon 2013 and Force Majeure Red Mountain Syrah 2013, both sourced from the Force Majeure vineyard. Watch for my update with our upcoming tasting of these wines.

We met with Todd and Carrie at the famous Chicago landmark Italian Village Restaurant with their historic award winning wine cellar, now run by Wine Director Sommelier Jared Gelband who gave us a tour of the cellar featuring in my separate blogpost.

https://forcemajeurevineyards.com/

Vineyard Wedding in Michigan

Vineyard Wedding and Wine in Michigan

Friends Dave and Marie's daughter Jacki wanted a wedding amidst the vines of a vineyard. The thought of a vineyard wedding prompts thoughts of a destination wedding in Tuscany, Provence or Sonoma. But with a lake home on the Michigan shores in southwestern Michigan wine country, this was not a far-fetched idea for them.

About two hours from Chicago is a burgeoning wine producing region the Lake Michigan Shore Wine Country, an designated AVA - American Viticultural Area. Starting at the Indiana border, it reaches across the southwestern corner of Michigan north to the Kalamazoo River and east toward the City of Kalamazoo.

Those of us that live near the Great Lakes are familiar with 'Lake effect' weather - more moderate near the Lake - cooler in the summer, warmer in the winter. Those along the eastern shores of the Great Lakes are affected even more profoundly by snows that are produced by the more moderate lake warmed air crossing the lake and picking up moisture to be deposited as it is sharply cooled on landfall. We've all seen the news footage of highly localized snowbelts that measure their snowfall in feet rather than inches. 

These more temperate climates with moderated extremes of heat and cold, also protect the varietal grape vine's fragile buds in spring and ripening fruits in summer. The deep, lake-effect snows insulate the rich soil so the vine roots don’t freeze, and the consistent annual rainfall enables the production of clusters of grapes for producing abundant wines. And the soil is sand for optimal maximum drainage to starve the vines to produce intense fruits.

Michigan has 15,000 acres of vineyards making Michigan the fourth largest grape-growing state.

• Most of this acreage is devoted to juice grapes such as Concord and Niagara.
• About 2,650 acres are devoted to wine grapes, making Michigan the fifth state in wine grape production in the nation.
• Vineyard area has doubled over the last 10 years.
• Michigan's 117 commercial wineries produce more than 1.4 million gallons of wine annually, making Michigan 13th in wine production. The vast majority of production is from Michigan-grown grapes.

Wineries are popular tourist destinations, attracting more than 2 million visitors annually.
The wine industry contributes $300 million annually to Michigan's economy.
Three types of grapes are used for wine in Michigan:

• Vinifera varieties - these are the classic European varieties such as Chardonnay, Riesling (the most widely planted white), Pinot Noir (the most widely planted red), Pinot Grigio/Gris and Cabernet Franc; about 65% of Michigan's wine grapes are vinifera. Since 1997, 90% of the new plantings in Michigan have been vinifera varieties.
• Hybrid varieties (sometimes called French/American hybrids) - these are botanical crosses between vinifera varieties and grapes native to North America. Typical names are Vidal, Chambourcin, Marechal Foch and Vignoles; about 35% of Michigan's wine grapes are hybrids.
• Native varieties - actually close relatives of true native varieties. Typical names are Concord and Niagara. About 3% of Michigan's wine is made from these varieties.

Most of Michigan's quality wine grapes grow within 25 miles of Lake Michigan. Here, the "lake effect" protects the vines with snow in winter, retards bud break in spring helping avoid frost damage, and extends the growing season by up to four weeks.
Michigan has four federally approved viticultural areas (AVAs). In the northwest part of the state, near Traverse City, lie the Leelanau Peninsula and the Old Mission Peninsula. This area has a growing season averaging 145 days and an average heat accumulation of 2,350 growing degree days; 51% of Michigan's wine grapes grow here. In the southwest part of the state lie the Lake Michigan Shore and Fennville appellations, where 45% of Michigan's wine grapes are grown. This area has a growing season averaging 160 days and an average heat accumulation of 2,750 growing degree days. Both are Region 6 on the USDA plant hardiness zone map.
Harvest begins for early hybrid varieties at the end of August in the southwest and may extend into November for late-ripening vinifera varieties in the northwest.
Increasingly, Michigan wines are receiving high honors at national and international competitions. In addition, the Michigan Wine and Spirits Competition provides for head-to-head comparisons of the best of Michigan. Results are posted online following each year's competition.
Michigan wineries make many styles of wine, from dry to sweet including Ice Wine, sparkling, fortified, fruit wines and eau-de-vie (fruit brandy).
Michigan wines are typically "cool climate" - clean, crisp, balanced wines that exhibit real varietal character
- See more at: http://www.michiganwines.com/fast-facts#sthash.SgElcqLG.dpuf

People outside the region will be astonished to hear that Michigan has 15,000 acres of vineyards making Michigan the fourth largest grape-growing state. While most of this acreage is devoted to juice grapes such as Concord and Niagara, about 2,650 acres are devoted to wine grapes, making Michigan the fifth state in wine grape production in the nation. The amount of vineyard area has doubled over the last 10 years.

Today, Michigan has 117 commercial wineries that produce more than 1.4 million gallons of wine annually, making Michigan 13th in wine production. The majority of the grapes produced are the classic European varieties such as Chardonnay, Riesling (the most widely planted white), Pinot Noir (the most widely planted red), Pinot Grigio/Gris and Cabernet Franc.

About one-third of the production is Hybrid varieties - crosses between the European vinifera varieties and grapes native to North America, such as Vidal, Chambourcin, Marechal Foch and Vignoles.

So, last weekend we attended Jacki and Chris' wedding and sipped on local Michigan wines. Being the wine snob that I am, I've been known to say there are no appealing Michigan wines. Previous experiences of Michigan Bordeaux varietal based wines were 'grassy' and 'woody' with musty subdued fruit. This weekend we tasted and toasted not only respectable tasty wines, but wines of European Bordeaux varietals that here-to-for unremarkable, showed nice somewhat complex yet approachable fruits with balanced fruit, moderate acid and tannins.


In fact, the local Cabernet Sauvignon served was a great accompaniment to the grilled steak, and the Chardonnay to the salmon filets. 

The story book setting amongst the vines on the temperate summer evening could've been in Sonoma, Provence or Tuscany! Bocci balls aside!






Twelve Corners Vineyards Lake Michigan Shores Cabernet Sauvignon 2012

Dark garnet colored, medium bodied, black berry and currant fruits with tones of smoke, hints of earthy leather and all spice on a moderate tannin finish.

RM 87 points.  

https://www.cellartracker.com/wine.asp?iWine=2162940





 

Twelve Corners Vineyards Lake Michigan Shores Chardonnay 2012

Butter colored, medium bodied, tangy citrus and wet stone predominate, dry white wine with aromas of apple and vanilla. Oak barrel and steel tank aging lends to the complex and zesty finish. 


RM 86 points. 

https://www.cellartracker.com/wine.asp?iWine=2162944

http://www.12corners.com/



Twelve Corner Vineyards Beach Cottage Vacation White and Red names and labels reflect the Lake Michigan Shore appellation lifestyle and scene.

Michigan has 15,000 acres of vineyards making Michigan the fourth largest grape-growing state.

• Most of this acreage is devoted to juice grapes such as Concord and Niagara.
• About 2,650 acres are devoted to wine grapes, making Michigan the fifth state in wine grape production in the nation.
• Vineyard area has doubled over the last 10 years.
• Michigan's 117 commercial wineries produce more than 1.4 million gallons of wine annually, making Michigan 13th in wine production. The vast majority of production is from Michigan-grown grapes.

Wineries are popular tourist destinations, attracting more than 2 million visitors annually.
The wine industry contributes $300 million annually to Michigan's economy.
Three types of grapes are used for wine in Michigan:

• Vinifera varieties - these are the classic European varieties such as Chardonnay, Riesling (the most widely planted white), Pinot Noir (the most widely planted red), Pinot Grigio/Gris and Cabernet Franc; about 65% of Michigan's wine grapes are vinifera. Since 1997, 90% of the new plantings in Michigan have been vinifera varieties.
• Hybrid varieties (sometimes called French/American hybrids) - these are botanical crosses between vinifera varieties and grapes native to North America. Typical names are Vidal, Chambourcin, Marechal Foch and Vignoles; about 35% of Michigan's wine grapes are hybrids.
• Native varieties - actually close relatives of true native varieties. Typical names are Concord and Niagara. About 3% of Michigan's wine is made from these varieties.

Most of Michigan's quality wine grapes grow within 25 miles of Lake Michigan. Here, the "lake effect" protects the vines with snow in winter, retards bud break in spring helping avoid frost damage, and extends the growing season by up to four weeks.
Michigan has four federally approved viticultural areas (AVAs). In the northwest part of the state, near Traverse City, lie the Leelanau Peninsula and the Old Mission Peninsula. This area has a growing season averaging 145 days and an average heat accumulation of 2,350 growing degree days; 51% of Michigan's wine grapes grow here. In the southwest part of the state lie the Lake Michigan Shore and Fennville appellations, where 45% of Michigan's wine grapes are grown. This area has a growing season averaging 160 days and an average heat accumulation of 2,750 growing degree days. Both are Region 6 on the USDA plant hardiness zone map.
Harvest begins for early hybrid varieties at the end of August in the southwest and may extend into November for late-ripening vinifera varieties in the northwest.
Increasingly, Michigan wines are receiving high honors at national and international competitions. In addition, the Michigan Wine and Spirits Competition provides for head-to-head comparisons of the best of Michigan. Results are posted online following each year's competition.
Michigan wineries make many styles of wine, from dry to sweet including Ice Wine, sparkling, fortified, fruit wines and eau-de-vie (fruit brandy).
Michigan wines are typically "cool climate" - clean, crisp, balanced wines that exhibit real varietal character
- See more at: http://www.michiganwines.com/fast-facts#sthash.SgElcqLG.dpuf