SIPPING DIFFERENT

SIPPING DIFFERENT

Summer is here and it’s getting (gotten?) hot. If you’re at all like me, your pace has slowed a bit, you’re eating some different (lighter) foods, and maybe thinking about drinking some different (cooler and more refreshing) drinks. Now, about the only spirits I drink any more are cool refreshing Margaritas (and that’s a year-round thing) so my different drinks for summer are all wine – or at least wine-based. Yes, I drink different wines during the summer: No oak whites, some with a little residual sugar, Rosés (but we have a dedicated Rosé class coming soon),  lighter, more chill-able reds, and the occasional wine concoction. So on Monday, June 26th at 7pm, please join me (Spec’s fine wine buyer Bear Dalton) at the Wine School at l’Alliance Française for SIPPING DIFFERENT. We’ll discuss and taste through fifteen summer sippers (all wines I love) that cover the gamut from wine concoctions to chill-able reds. Come cool. Be cool. Get cool. Sip Different

The line up:
Green Sangria (Bear’s Award Winning Recipe)
Carpano Bianco Vermouth
Lillet Blanc
l’Herre Gros Manseng, Cotes Gascogne, 2016
Losen Bockstanz Wittlicher Lay Riesling Kabinett 2015
Paternina Verdejo, Rueda, 2014
Frey Sohler Pinot Gris Rittersberg, Alsace, 2015
François le Saint Sancerre Calcaire, 2015
François le Saint Sancerre Rosé, 2016
Duboeuf Ch. de St. Amour, St. Amour (Cru Beaujolais), 2015
Chamisal Pinot Noir Stainless, Edna Valley, 2014
François le Saint Sancerre Rouge, 2013
Casa Gran Siurana Gr-174, Priorat, 2015
Besserat Bellefon Brut Rosé, Champagne, NV
Quady Elysium Black Muscat, California, 2013

Sipping Different will cost $50.00 per person (Cash or Check) or $52.63 regular. The class will meet at 7pm on Monday, June 26, 2017 at l’Alliance Française. To purchase your ticket, please contact Susan at 713-854-7855 or coburnsusan2@gmail.com.

L’Alliance Française is the French cultural center in Houston. Located at 427 Lovett Blvd., l’Alliance is on the southeast corner of Lovett and Whitney (one block south of Westheimer and two blocks east of Montrose).

If you buy a ticket and will not be able to attend, please cancel at least 24 hours before the class or you may be charged. Later cancellations will not be charged if we can fill the seat. This is often case as we regularly have waiting lists for these classes.

With almost 40 years experience in the wine business and 30-plus years experience teaching about wine, Spec’s fine wine buyer Bear Dalton is one of the top wine authorities as well as the most experienced wine educator in Texas.

New Posts on SpecsFineWine.com

I’ve been busy this week on SpecsFineWine.com. Check out the links below.

Revealing Rosé: BONNARD ROSÉ, SANCERRE, 2016

Looking for a delicious, refreshing Pinot Noir Rosé to complement your summer grilled salmon and veggies? Look no further. Serious wine with a Rosé thrill.

BONNARD ROSE, SANCERRE, 2016   ($19.69)
100% Pinot Noir direct pressed and fermented at very low temperatures, aged on its fine lees for a short term period before being racked in order to preserve its freshness and aromatics.     Rose-pink color with well formed legs; dry, medium-bodied with fresh acidity and light phenolics.  Very red fruit and very Pinot with enough citrus and a quite salty mineral character. Delicious, balanced, fresh, and refreshing Rosé. BearScore: 92.

 

Le CLARENCE de HAUT BRION, Pessac Leognan Rouge, 2011 with a 95 point rating?

Well, yes.
Why is this rating so high? Because I think the wine deserves it.
Sure, Le Clarence is the second wine of Ch. Haut Brion but I will argue that, after Ch. Haut Bron and Ch. La Mission Haut Brion, Le Clarence is the best red wine made in Pessac Leognan. Yes that means I prefer it to Ch. Pape Clement and Ch. Smith Haut Lafitte (which I really like) and a few other big names (many of which I really like). And it – justifiably – sells for more than those other wines. So why don’t the critics rate it higher? Because it is a “second wine” and they are prejudiced against second wines. How can it be this good? The answer is simple. Le Clarence (named for Clarence Dillon who bought Ch. Haut Brion in 1935 by his descendant and Domaine Clarence Dillon Président Directeur Général Prince Robert of Luxembourg)  come from the terroir of Ch. Haut Brion which is inarguably the best terroir in Pessac Leognan. And it is made by the Haut Brion team who make the three best red wines made in Pessac Leognan.
Don’t believe me? Try it.

Le CLARENCE de HAUT BRION (2nd vin de Ch. Haut Brion), Pessac Leognan Rouge, 2011  ($116.84)
A blend 71.5% Merlot, 22.8% Cabernet Sauvignon, 4.5% Cabernet franc and 1.2% Petit Verdot fermented in temperature controlled stainless steel tanks using pump-overs and aged in all French oak barrels (coopered at the estate, 25% new).     Deep purple-red color with well formed legs; dry, medium-full-bodied with balanced acidity and medium phenolics.  Juicy ripe as much black as red fruit with resolving tannins along with gravel-mineral earth, sweet dark spice, and integrated oak. Complete, complex, delicious. BearScore: 95.
(This score is based on three recent tastings in the spring of 2017.)

 

A “Higher Grace” Indeed

The Eisele Vineyard was started by the Eisele family who mostly sold the grapes to other producers such as Ridge and Joseph Phelps. in 1990, the vineyard was purchased by Bart and Daphne Araujo who made and sold their top wine (grand vin) as Araujo Eisele Vineyard. They took the farming first to organic and then to biodynamic and introduced a second wine (called Altagracia) from the estate in the same manner as a second wine from a top chateau in Bordeaux. Everything was all about quality; not ripeness or extraction but quality. The Araujos eventually sold to François Pinault (owner of Ch. Latour in Bordeaux) whose team has renamed the winery Eisele Vineyard Estate. As Les Forts is the second wine of Ch. Latour and Le Clarence is the second wine of Ch. Haut Brion, so Altagracia is the second wine of Eisele Vineyard Estate. As with these top second wines of Bordeaux, this second wine is often underrated. I can make (and often have made) the case that Araujo (now Eisele Vineyard Estate) makes the best Cabernet Sauvignon-based red wine in Napa Valley. I would also contend that the estate’s second wine –  Altagracia – bests many fancier, more expensive wines that carry big names and bigger price tags but under-deliver on focus, elegance, balance, and finesse.  Check out a “Higher Grace.”

ALTAGRACIA Eisele Estate, Napa Valley, 2012   ($129.99)
An all Eisele Vineyard blend of 71% Cabernet Sauvignon, 11% Petit Verdot, 8% Cabernet Franc, 6% Merlot, and 4% Malbec aged 21 months in oak barrels (all French, 99% new).      Purple-red color with well formed legs; dry, medium-full-bodied with freshly  balanced acidity and medium-plus phenolics.  Supple fresh lively and ripe with red and darker red fruit accented with tobbaco, spice, dust, and oak. Delicious, lovely, amazingly accessible. Elegant and balanced with no hint of harshness or over extraction and no sweet over-ripeness so common in higher priced Napa Cabs. While this is the second wine from the Eisele estate (a frankly special place in the Palisades area near Calistoga), it is in its own right one of the very top Cabernet-based reds made in Napa Valley. WOW. BearScore: 95+.

 

Delicious Bordeaux Pick: Ch. LAPLAGNOTTE BELLEVUE, St. Emilion Grand Cru, 2014

Check out this family-owned-and-produced, artesinally-made, small-production winner from southeast of the village of St. Emilion.

Ch. LAPLAGNOTTE BELLEVUE, St. Emilion Grand Cru, 2014 ($25.99)
A blend of 77% Merlot with 23% Cabernet Franc including a few Cabernet Sauvignon vines. Fermented in concrete tanks. and aged 12 months in all French oak barrels (25% new)     Red-violet color with well formed legs; dry, medium-bodied with freshly balanced acidity and medium phenolics.  Lovely pure red fruit St. Emilion offering fine mineral earth and subtle oak. For winemaker Arnaud de Labarre, it is all about translating fruit and place into the bottle and here he absolutely succeeds. Delicious.
BearScore: 93.

DOMAINE de l’HERRE Gros Manseng 2015

It seems like at least once a week I taste a new wine that tastes pretty good but I don’t know and can’t immediately figure out who the customer is for that wine. That’s usually not a good thing and it’s usually best to not buy those wines. But sometimes that odd duck is so good and such a value that it seems to introduces a new category. This Domaine de l’HERRE Gros Manseng is such a wine. Delicious, exuberant, thrillingly balanced, a little sweet, and quite refreshing – in fact, just the thing to go with some of the spicier foods resulting from that special fusion of cuisines found in modern Texas cooking. If you like a moderate level of spice in your food, you gotta check it out.

DOMAINE de l’HERRE Gros Manseng, Côtes de Gascogne, 2015 ($12.49)
100% Gros Manseng harvested cool, made inert with nitrogen displacing air for a non-oxidative skin-contact maceration before pressing and a  cool controlled temperature,  21 day fermentation. Aged in tank (no oak barrels) on its lees with occasional stirring.      Richer straw color with well-formed legs; semi-dry, medium-light-bodied with refreshing acidity and scant phenolics (from the skin contact).  Supple and fruity with sweet fresh peach and pineapple and sweet grapefruit. If Jolly Rancher made a grapefruit candy, it would taste a lot like this. Fresh, vivid, and, alive, and frankly delicious … as well as fairly unique. Try it with spicier seafood or Asian dishes, even with ceviche. BearScore: 90++.

 

ALL OF IT GOOD STUFF that over-delivers on flavor and, while none of it’s cheap, all offers value. Isn’t that what you’re looking for?

 

An Evening with BOUCHARD Pere et Fils

7pm  Thursday March 9, 2017 at The Wine School at l’Alliance Française

Please join Spec’s fine wine buyer Bear Dalton in welcoming Bouchard Pere et Fils winemaker Philippe Prost who will guide us through a tasting of 10 of Bouchard Pere et Fils fine red and white Burgundy wines. The wines tasted will be served in Riedel Degustazione stemware. A selection of cheeses and bread will be offered.

We will taste:
Bouchard Bourgogne Chardonnay
Bouchard Bourgogne Pinot Noir
Bouchard Meursault du Domaine 2011
Bouchard Meursault les Clous 2013
Bouchard Beaune de Chateau Blanc 2013
Bouchard Beaune de Chateau Rouge 2011
Bouchard Clos Landry 2011
Bouchard Beaune Greves Vigne l’Enfant Jesus 2013
Bouchard Volnay Caillerets Cuvee Ancienne Carnot 2011
Bouchard Chambolle Musigny 2011

An Evening with Bouchard will cost $30.00 total cash per person ($31.58 regular). The class will meet at 7pm on Thursday March 9 at l’Alliance Française. To purchase your ticket, please contact Susan at 713-854-7855 or coburnsusan2@gmail.com.

About BOUCHARD Pere et Fils:
Founded in 1731 by Michel Bouchard as a negoçiant and established as a vineyard owner in 1775 and passed through generations of the Bouchard family until this negoçiant-proprietaire was purchased by Champagne maker Joseph Henriot in in 1995, Bouchard Pere et Fils is a top land owner and leading producer of high quality Burduny wines with distribution around the world.

L’Alliance Française is the French cultural center in Houston. Located at 427 Lovett Blvd., l’Alliance is on the southeast corner of Lovett and Whitney (one block south of Westheimer and two blocks east of Montrose).

If you buy a ticket and will not be able to attend, please cancel at least 24 hours before the class or you may be charged. Later cancellations will not be charged if we can fill the seat. This is often the case as we regularly have waiting lists for these classes.

With almost 40 years experience in the wine business and 30 plus years experience teaching about wine, Spec’s fine wine buyer Bear Dalton is one of the top wine authorities as well as the most experienced wine educator in Texas.

MAKING A LIST . . .

The other day, I bumped into a friend-of-some-years (thereby avoiding referring to her as an “old friend”) who asked if I’d made my list yet. Even though I look more-than-a-bit like Santa Claus, I generally wait until after all the Thanksgiving leftovers are gone to start thinking about Christmas stuff. And I said as much.

She replied “No. Not that list. Your value wine list.”

I told her that it had been a few years since I’d done that. She said I should do it again as she needed a new one … and then she pulled a much-taped-and-folded, very-beat-up piece-of-paper from her purse and showed me one of my old value wine picks lists she’d been carrying around for several years. The vintages were all way out-of-date but a good chunk of the wines that are still available are wines I’d still recommend. After I looked at it (with some wonderment on my part), she carefully refolded it and put it safely back in her purse saying “See. I need a new one … but I’ll hold on to this one until you get around to it.”

Well, OK. Good idea. And since she’s what I refer to as a “church lady” (although not all church ladies go to my church), her “request” is really more of a command anyway.

You may well ask “What makes a ‘Value Wine?’” (You also may ask “What makes a Church Lady?” but that‘s a topic for another time and place.) In the general parlance, “value wine” is a good or recommended wine below a certain price point. That well-worn list my friend had saved was all under $15.00 per bottle. And that’s fair as far as it goes but to make my list, the wines have to consistently over-deliver. That being the case, not many heavily-marketed, national brands make my list as, while many of them offer a fair value, seldom do they over-deliver (and almost never do they over deliver over a series of vintages).

bearonwinelogoWhat you’ll find on this list are my picks (wines I actually buy and drink at home) with First-of-December-2016 prices under $20 (Spec’s cash bottle price – if you’re buying six-mixed at a time or by-the-case, the prices will be lower). The prices listed will likely change (some up, some down) over time. The vintages on the list are those that are current as I compile it but don’t worry too much if you bump into a vintage that’s younger. These wines tend to be pretty consistent from vintage-to-vintage. These are wines with enough production that they are available most of the time; I’m not including anything where we don’t get at least a couple of pallets a year. Finally, these are wines that I recommend. Which means they are wines I like to drink. Which means they offer plenty of fruit but are not over-ripe or over-manipulated. Which is to say that they taste of the grapes from which they were made and (generally) of the specific place they were grown.

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PRINT THE LIST

Parsing PINOT

On Monday, November 23 at 7pm, please join Spec’s fine wine buyer Bear Dalton at the Wine School at l’Alliance Française for Parsing Pinot. We will parse, ponder, and peruse Pinot Noir from California with a focus on Carneros and Sonoma County. Discussion will include some history of Pinot Noir, how it is made, where it is best grown in California, and Pinot Noir with food (it’s GREAT with Turkey). Fifteen Pinot Noir wines will be tasted. Bread and a selection of fine cheeses will be served.

The line up:
Siduri Pinot Noir, Russian River Valley, 2013
Fort Ross Sea Slopes Pinot Noir, Fort Ross, 2012
Etude Pinot Noir, Carneros, 2013
Copain Pinot Noir Les Voisins, Anderson Valley, 2012
Expression 38 Gaps Crown Pinot Noir, Russian River Valley, 2012
Expression 38 Pinot Noir Bellflower Vineyard, Russian River Valley, 2012
Martinelli Pinot Noir Bella Vigne, Russian River Valley, 2012
Martinelli Pinot Noir, Sonoma Coast, 2012
Patz & Hall Pinot Noir, Sonoma Coast, 2012
Patz & Hall Pinot Noir Jenkins, Sonoma Coast, 2013
Sea Smoke Pinot Noir Southing Vineyard, Santa Rita Hills, 2013
Hartford Court Pinot Noir Far Coast, Sonoma Coast, 2012
Patz & Hall Pinot Noir Gap’s Crown, Russian River Valley, 2013
Patz & Hall Pinot Noir Hyde Vineyard, Carneros, 2012
Paul Hobbs Pinot Noir Hyde Vineyard, Carneros, 2013

Parsing Pinot will cost $80.00 per person (Cash or Check) or $84.21 regular. The class will meet at 7pm on Monday, November 23rd at l’Alliance Française. To reserve your spot, please contact Susan at 713-854-7855 or coburnsusan2@gmail.com.

L’Alliance Française is the French cultural center in Houston. Located at 427 Lovett Blvd., l’Alliance is on the southeast corner of Lovett and Whitney (one block south of Westheimer and two blocks east of Montrose).

 

Punching and Pumping in Burgundy

When I travel to winegrowing regions, I taste a lot of wines – often 60-100 or more a day – and I ask a lot of questions. If you’re not going to do both, why travel? Sometimes the wines surprise me and sometimes the answers surprise me. I always learn something new. On my most recent trip to Burgundy, I learned a lot.

I’ve been going to Burgundy pretty regularly now for over 18 years. In that time, I’ve learned a lot about the winemaking but long before I ever visited Burgundy, I knew that Burgundian red winemaking meant fermenting Pinot Noir grapes in open-top fermenters and managing the cap using pigeage or “punch downs.” That’s what I had been taught, that’s what all the books said, that’s what I expected to see, and – when I got there – that is in fact what I saw. Open-top fermentation tanks with the apparatus necessary to punch down through the “cap” of skins that forms on the top of the juice. No surprise there.

Why is this necessary? To understand, we need to start at the beginning or at least the beginning in Burgundy. By the time winemaking made it to Burgundy, people knew how to make wine.

Naked Pipeage from "Naked Winemaking" at PalatePress.com

Naked Pipeage from “Naked Winemaking” at PalatePress.com

The whole bunches (whole clusters) of grapes were brought into the vat room and dumped directly into the vat. While the weight of those clusters on top broke some of the grapes on the bottom which released some juice, there wasn’t much juice in the vat. So someone had to get in the tank and move around to break up the grapes and release juice. Think the famous grape stomping scene from I Love Lucy. Only naked. And up to your chest. (There is a story that, as recently as ten years ago, a certain Vosne Romanee producer had the gymnastics teacher from a local school come work out in his tanks, but I digress.)

Pigeage plate

Pigeage plate

Once enough juice is released, the indigenous yeast from both the vineyard and the winery start the fermentation. The fermentation produces both heat and carbon dioxide. The heat helps break down more grapes and release more juice further fueling the fermentation. And the carbon dioxide makes it a bad idea to get back in the tank as you wouldn’t be able to breath. So from the start of fermentation on, the grapes were manipulated by pushing down through the cap with either a plate-on-the-end-of-a-pole or a sort of four-pronged-square-fork-on-the-end-of-a-pole. As carbon dioxide is heavier than air, it tended to stay on the surface of the fermenting juice so someone standing on top of the tank punching down with a long pole was OK. Not that anyone knew what yeast or carbon dioxide was. They were doing what experience had taught them. Once the juice was mostly released, it was run off and finished fermenting without the skins. Vatting times were generally short (no more than three days) and the resulting wines were light red in color and fairly light bodied.

Pigeage fork

Pigeage fork

As time passed, vatting times increased and the wines got (somewhat) darker and (a bit) richer. It turned out that there was a lot of color and flavor in the skins. It also turned out that there was a lot of bitterness in the stems. As time passed, some winemakers began removing the grapes from the clusters and just putting only the grapes (without any stems) in the vat. The grapes gave up their juice more readily as the network of stems did not provide structure to keep the grapes from getting crushed. Pigeage (punching down) was still the order of the day.

Longer vatting times put a higher priority on managing the cap. Left to itself, a tank of fermenting grape juice and skins will separate into the juice below and the cap floating on top. And the cap is further pushed up by trapped carbon dioxide release by the fermenting juice. Since there is flavor and color in the skins, the wine maker wants the skins in contact (as in mixed in) with the juice so that flavor and color can be extracted. So someone had to stand on top of the tank and, using a punch down pole, poke through the cap down into the fermenting wine. This both pushed grape skins (and pulp and trapped seeds) down into the wine and allowed wine to come up into the hole created and seep from there into the cap. In each vat,  several holes were punched through the cap once or twice a day depending on how active the fermentation was for 5-7 days. The other reason to punch down (or otherwise keep the cap wet) is that spoilage organisms can colonize if the cap is allowed to dry out.

Fast forward to modern times. The red Pinot Noir grapes of Burgundy are generally brought into the winery and run through a crusher/de-stemmer. Some producers both de-stem and crush the grapes. Some producers only de-stem so as to get whole berries into the tank and some add some whole clusters (anywhere from 10% to over 50%) to the tank. Some producers use all whole clusters.

Most Burgundian winemakers use a cold pre-fermentation maceration or “cold soak” before allowing the fermentation to start. The cold soak allows an aqueous (water-based) extraction to draw out color and flavor before alcohol is formed. Alcohol extracts tannins which are not soluble in water so tannin extraction doesn’t start until after the actual fermentation gets going and produces alcohol.

To cold soak, the winemaker either chills the tank down using the tank’s temperature control or (old school) adds dry ice. The goal is to get the temperature in the tank to below 12°C. The grapes are kept like this, macerating in their own juice for from three to as many as ten days. During this cold soak, the cap forms and must be managed. The options are to punch down or pump over. Punching down (pigeage) breaks open or crushes more grapes and releases more juice. Pumping over (remontage) takes the juice from the bottom of the tank and sprays it over the top to filter back down through the cap. The advantage to pumping over is that it is gentler. The disadvantage is that pumping over can introduce extra oxygen to the wine – and Pinot Noir tends to be oxidative so too much oxygen can be a real problem.

Conventional wisdom says that Pinot Noir producers punch down and because Pinot Noir is less extracted than say, Cabernet Sauvignon (which is usually made with pump-overs), that punching down is the gentler process. Both statements are less than fully true.

Starting with the second premise, standard plate-on-pole (or now more often plate-on-the-end-of-a-hydraulic-ram) punching down is actually a more aggressive extractive technique as the plate breaks, tears, and crushes the skins which allows more extraction of flavor and color. Pumping over is more gentle as only the juice is moved and no metal comes into contact with the grape skins.

The idea that most Burgundian Pinot Noir producers are using only punch downs as an extractive technique is more challenging. Just looking around certainly makes it seem that way. Most Burgundian wineries have lots of open top tanks whether wood, concrete, or stainless steel (or even plastic or fiberglass). And many have rails mounted on the ceiling above the tanks from which hangs a hydraulic ram with a punch-down plate at the bottom that can slide into position over each tank to make the punch downs.

But when you start talking to wine makers and asking detailed questions, another view emerges. Most of the best winemakers I saw on this trip say they are doing at least as much pumping over as punching down and some say they have virtually abandoned pigeage. Maybe they are pumping over in the cold soak, doing a little pigeage as the fermentation starts and then finishing with pump-overs. Some winemakers say there are a few days where they will do one pump-over and one pigeage. And some winemakers showed me a sort of four-pronged fork with which they were doing their pigeage rather than using the plate-at-the-end-of-the-pole. They say the fork is gentler and tears the grapes less but they are still pumping over as well.

The only winemakers that almost have to do at least some pigeage are those that are using all whole cluster as there is initially very little juice in the bottom of the tank. Until enough grapes break open to release enough juice to pump over, pigeage is necessary. Once there is enough released juice, they can (and many do) switch to pumping over.

And then there are the wineries, mostly newer, where there are no open tops or pigeage equipment. The first of these I noticed was several years ago when I visited Vincent Girardin on the east side of Meursault. On my most recent visit to Burgundy, I noticed that the Vignerons de Buxy co-op in Montagny had no open-tops and they acknowledged that all the wines are made with remontage (pumping over). The wines were clean and fresh and showed no oxidative problems so apparently they have it figured out. In visiting a number of other wineries they told me they were using the same sort of closed tanks (which I had incorrectly assumed were just for blending or white wine making) to vinify red wines. Who knew?

If Burgundy is so good – and (at least at the top of the quality pecking order where I work) it is – why change? There are several reasons. Grapes are riper. Winemakers now better understand aqueous (water) extraction versus alcoholic extraction. They better understand what happens with seeds during fermentation. They better understand what happens with stems during fermentation. They better understand both sugar ripeness and phenolic (stems, seeds, and skins) ripeness. The younger wave of winemakers has more education. All the better winemakers have more tools at their disposal. Newer better pumps make pump-overs gentler and less oxidative.

The conventional wisdom that the best Pinot Noirs from Burgundy are made using only punch-downs is incorrect. At this point, it is safe to say that most of the best properties are using both techniques (pigeage and remontage) on the same wine but it seems that there is (currently) as much or more pumping as punching going on.

Myth Busters would be proud.

WHAT’s HAPPENING: Two Fun Events

Here are two opportunities to drink a little wine and have a good time all while benefitting one of my favorite causes, the Houston Area Women’s Center. This coming Monday brings a tasting of some of the most terroir specific wines made by a real vineyard innovator, Bill Hill. And the following Monday brings the 3rd annual WOW Sangria Throwdown. Can Sean Beck (Backstreet/Hugo’s/Caracol) win it again?

TASTE with BILL HILL Expression Wine Blast HOU copy
of Expression, Tetra, and Prime Solum
On Monday June 9th at 6:30pm, come to Spec’s at 2410 Smith Street to meet and taste with Bill Hill (aka “William Hill”), vineyard developer extraordinaire. Bill was the founder of William Hill Winery (now owned by Gallo) and many other vineyard projects on the West Coast. He is now the owner of Expression (Chardonnays and Pinot Noirs from California and Oregon) as well as Tetra (Napa Valley), and his newest project Prime Solum. For more information, CLICK HERE.

WOW! SANGRIA!!WOW_Sangria_flyer
On Monday, June 16, 2014 at 5:30pm, please join WOW (Women of Wine) at Tommy Vaughn Ford (1201 North Shepherd Drive) for their 3rd Annual Sangria Throwdown. (READ MORE)