Tag Archives: Wine Travel

Winning Big at Casino Mine Ranch

We have been big fans of Amador County wines for a long time. Awhile back, we connected on Instagram (@appetite_for_wine) with @casinomineranch, a relative newcomer in the wine landscape of the Sierra Foothills. During our early online chatter, we expressed an interest in visiting. We learned that visits to Casino Mine Ranch are by appointment only. Alas, our frequent trips to the area are often spontaneous, so, embarrassingly, we went several months without scheduling a visit. 

Thankfully, that negligence came to an end earlier this month. We were planning a trip to Amador County wine country, and Kent remembered Casino Mine Ranch. After a quick DM on Instagram, Chief of Staff Mackenzie Cecchi confirmed our reservation. 

It was a lovely November day when we arrived at Casino Mine Ranch. Rather spring-like weather, in fact. (Sorry, not sorry to our East Coast family and friends.) Up a winding, nondescript driveway (even with GPS, we missed it and had to turn around), past Lola’s vineyard, until we saw Casey’s tree fort, and we knew we had arrived.  

Mackenzie greeted us as we entered the house. Yes, house. Casino Mine Ranch’s current location is the owners’ second home. Mackenzie said they are in the planning stages of a tasting room down the road near some other tasting rooms, but for now, welcome to this beautiful home! 

Mackenzie poured us our first taste. There would be eight total during the hour-long tour and tasting. The 2017 Vermentino. Simply stellar! Plenty of pineapple and citrus, with bracing acidity. Just the way we like it. If the Vermentino was any indication, we were in for a very special, and tasty hour. (Spoiler alert: the Vermentino was definitely an indication!) 

All of the wines in Casino Mine Ranch’s portfolio are 100% estate fruit. The ranch is 60 acres, but currently there are only 14 acres under vine. However, they are planning to plant more vineyards so they can increase production.

The second tasting on the tour was the 2017 Grenache Blanc. Mackenzie said the 2016 wasn’t quite what they’d hoped for, and asked our opinion of the 2017. Ironically, Kent had taken a wine survey just the day before, and had to respond in the negative to the question: have you tasted a Grenache Blanc in the past six months. Timing, people. Timing is everything! And so is this Grenache Blanc. Straw color, aged in 30% new French oak, with flavors of apricot and peach, with hints of butter and caramel. Exquisite. 

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As we moved outside, and prepared to enter the mine, Mackenzie provided a history lesson. Casino Ranch Mine was founded in 1936 by Simone Shaw. Simone was born in Belgium, and with her family escaped the 1914 German invasion. Her father had a mining operation in Alaska, where Simone spent time in her younger days. Always stylish and worldly, Simone caught the eye of many a suitor. The family eventually moved to New York City, where Simone met Sam Shaw, Jr., hotelier and art patron. It was a match made in heaven, and the two were soon married. 

As socialites, the Shaws spent time in San Francisco, Los Angeles, New York, and Paris. Somehow, they found their way to what was then the middle of nowhere…Amador County. (Let’s be real, Amador County may not be the middle of nowhere today, but it’s only just outside the border! We love it that way.) Simone bought the property, with the intention of mining for gold. Always the realist, she felt that striking it rich in gold mining was a gamble, hence the name: Casino Mine Ranch. 

Simone’s instincts were right. Nothing more than a modicum of gold was discovered in their mine. However, what they did find was as precious as gold in the remote Sierra Foothills: water. Under the lava caps on the property were reserves of water. The Shaw’s excavated and dammed the springs, and even today they are used for irrigation on the ranch. 

Into the mine we went. The water was located only a few yards beyond the entrance, so the tour does not go deep into the mine. Here, we tasted the 2018 Rosé, a blend of Grenache and Mourvèdre. Another exquisite wine. Three-for-three! Pale pink color, with flavors of strawberry and raspberry. Bone dry and zesty. 

From the mine, we went back through the house, and downstairs to a beautiful cellar room. Here we tasted the 2017 Grenache Noir; 100% Grenache, aged in 30% new French oak. This wine recently received a score of 90 points from Wine Spectator magazine. A luscious, spicy wine, with bold red fruit and licorice notes. There was an ashtray on the counter, crafted from a bear claw. (Not the pastry, but an actual claw from an actual bear!) Mackenzie said legend has it, that Simone herself shot that bear! 

Venturing outside through the back of the house, we made our way to the pool house. Pool house? Pool house. Not too many wineries have a pool and a pool house! But this was just the beginning. The two-story pool house is a home unto itself, complete with kitchen and entertainment. Upstairs there is a full-scale shuffleboard table, and down the spiral staircase to the lower level, you will find a pinball machine, video arcade game, and an air hockey table. In case you were wondering, as we were, the answer is yes. At wine club events, members have the opportunity to use these games! 

Back outside and down a grassy hill, Mackenzie continued the family tale. Shortly after World War II, Sam passed away. Sam’s brother, Hollis Shaw, came to stay on the property to help the widow with the ranch. Hollis initially lived in one of the small mining shacks on the property. However, after some time, he moved into the main house. Not long after, Simone and Hollis were married. 

During the 1960’s and 70’s, Simone’s grand-nephews, Rich, Jim, and Steve Marryman, would come to the ranch for visits. They were intrigued by their aunt, living in such a remote area but still being so glamorous, serving the children their meals off fine china, and dressing for dinner. In 1999, Rich Merryman bought Casino MIne Ranch. 

In 2011, Rich called brother Jim to tell him he is going to plant a vineyard on the property and wanted to make wine. Jim thought Rich was crazy, though he eventually joined the venture. They hired winemaker Andy Erickson, and in 2015, produced their first vintage. 

Mackenzie escorted us to a large, metal building at the bottom of the hill. She referred to it as the “midlife crisis building.” This, she said, was to be the Casino Mine Ranch winery production facility. However, their winemaking team is in Napa, and they didn’t want to have to come all the way out, almost to the border of nowhere, to produce the wine. With construction started, what is one to do with a massive building that now has no purpose? Turn it into an NBA regulation basketball court, of course! 

Several NBA stars have visited the ranch to play on the court. In addition, college flags adorned the back wall. These are the alma mater of wine club members. Joining the club earns one the right to display their school’s flag. Guests on tour are invited to go downstairs onto the court to shoot some hoops, but we decided to stay topside and just watch. 

Back up the hill to the house, and onto the patio with breathtaking views, where we enjoyed the rest of the wines. Next on the list was the 2017 Mourvèdre. Another 100% varietal wine, this medium bodied red has spicy red fruit, raspberry, cherry, and cranberry, with baking spice and a long finish. 

The 2016 Simone, obviously named in honor Great Aunt Simone, is a blend of 52% Grenache and 48% Mourvèdre. This is a big, powerhouse of a wine, with red fruit and spice on the nose, and flavors of raspberry, bing cherry, baking spice, and mineral notes. Big, chewy tannins and bright acidity lead to a very long finish. 

Next was the 2016 Tempranillo, one of only two non-Rhône style wines in the portfolio. This wine pours inky purple, and has flavors of blueberry, spice, and a bit of raspberry. The tannins are very soft and smooth, balanced with medium acidity. 

The final wine on the tour was the 2016 Marcel. Wait, we sense another story here. Marcel Tiquet moved to Casino Mine Ranch after World War II. He was just 19 years old at the time. Marcel and his wife didn’t intend on staying long, but raised their family there and they loved the place so much, they just never moved away. Making a life here, Marcel became the heart and soul of Casino Mine Ranch. Sadly, Marcel passed away in September 2018, at the age of 93. 

The wine in his honor is 80% Tempranillo and 20% Teroldego. Here is another big, bold red wine, worthy of such a man as Marcel. Inky purple color, with aromas and flavors of blueberry, raspberry, baking spice, and white pepper on the finish. Big, firm, chewy tannins mingle with medium acidity, leading to a long finish. This is a wine that wants a rib-eye or grilled lamb. 

Alas, the tour was over. Nevertheless, we were so impressed with the wines, the story, and the property, that we decided to join the wine club. So, as they say…we’ll be back! 

If you’d like to visit Casino Mine Ranch, and you know you do, you’ll need to make a reservation. You can do this on their website. They are open for guests Thursdays, Fridays, and Saturdays, with appointment times at 11 a.m., 1 p.m., and 3 p.m. When you go, tell them Robyn and Kent sent you! 

Cheers! 

  • By Kent Reynolds and Robyn Raphael-Reynolds

Greek Wine Tasting: GAI’A Wines

If you haven’t tried Greek wine, or have only tried what is available in many stores in the U.S., you owe it to yourself, your palate, and the Greek wine industry to stop what you are doing, get on a plane, and visit Greece! Greece is producing some spectacular, world-class wines. They just don’t often find their way out of the country. 

If you didn’t catch our previous Greek Wine Tasting blog, you can read it here to catch up. Go ahead, we’ll wait.

Our next stop on our day of Greek wine exploration was GAI’A Wines. GAI’A is the greek word for “earth.” The name is derived from Greek mythology, in which the primordial mother-goddess, GAI’A, brought the earth into existence out of chaos. In Greek, the letter G is pronounced almost like a “Y”, so the pronunciation here is “yay-yah.” 

GAI’A Wines graciously provided us with a complimentary tasting. All opinions and notes are our own. We received no other compensation. All the wines we bought were purchased ourselves. 

GAI’A Wines has two winery locations, one in Nemea, on the Greek mainland, and one on Santorini, which is the one we visited. Our taxi dropped us off at the winery, which is literally adjacent to the beach on the eastern side of Santorini. The winery complex was, at one time, a tomato paste processing plant. We were greeted by the friendly staff, and escorted to a table overlooking the beach and Aegean sea. Our host for the day, Vassilina Tzagkaraki, brought us a plate of breadsticks, capers, olives, and of course, a dollop of tomato paste, to enjoy while we tasted the wines and enjoyed the stunning view. 

GAI’A Wines started in 1994 by Yiannis Paraskevopoulos and Leon Karatsalos, with the introduction of a Santorini wine. If you recall from the earlier post, to bear the name Santorini, the wine must be made from at least 75% Assyrtiko. This wine was released with the name Thalassitis. Over the years, GAI’A has led innovation and challenged convention in their production and quality.

All of the wines we sampled were sensational. It would be hard to say which was our favorite, and we would have liked to take some of each home with us. Alas, luggage limitations required us to make hard decisions!

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We started with two white wines from their Monograph line. The first, Multi, is a blend, primarily of Assyrtiko, with Moschofilero, and Roditis. Multi spent two months in stainless steel, for a clean, crisp wine with lemon and citrus notes. The second was 100% Assyrtiko. This wine also fermented in stainless steel, but spend four months on the lees, resulting in a softer, slightly creamier wine with notes of lemon, orange peel, and citrus.

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The third wine we sampled was the Assyrtiko by GAI’A, Wild Ferment. This amazing wine is made with various fermentations: 50% in stainless steel, 40% in oak, and 10% in cement tanks. The result is a striking wine, with an almost Chardonnay-like profile. But don’t let this scare you if you don’t like Chardonnay. This is a delicious wine with flavors of pear, citrus, and grapefruit, with notes of butter and toast. 

Next up, Rosé! GAI’A produces two Rosé wines, 14-18h, and 4-6h. Both are made from Agiorgitiko grapes, and are named for the amount of time they spent in contact with the skins. We sampled the 14-18h, which, as the name suggests, spent between 14 to 18 hours in skin contact. This gave the wine a deep pink hue, and enticing flavors of cherry, strawberry, watermelon Jolly Rancher, and a hint of cranberry on the finish. This is a bone dry Rosé, with brisk acidity, just the way we like it. (We liked it so much, this is one of the wines we brought home with us!) 

On to the reds we went. In contrast to the light, crisp Rosé, the 2017 Agiorgitiko by GAI’A is big and bold. Rather than mere hours on the skins, this wine underwent a 2-3 week extraction, followed by 12 months in French oak. The result is a refined wine with soft, smooth tannins and flavors of raspberry and bing cherry. 

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Nobody knows what happened to the picture of the bottle at the winery, but fortunately, this also came home with us, so we do have a bottle shot!

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The final red wine was a spectacular, monster of a red wine. This beauty has aging potential of 15-20 years! Behold, the 2016 GAI’A Estate. Made from Agiorgitiko grapes, this wine spent 15-18 months in French oak. It is a wine of distinction, with a rich, full body, and big, firm tannins, with intense flavors of cherry, blackberry, plum, baking spice, and a bit of bell pepper. This is a wine that wants some meat! Pair it with a juicy rib-eye, or some grilled lamb.

The final treat was the Vinsanto dessert wine. Made from Assyrtiko, with small amounts of Athiri and Aidani, Vinsanto is made by allowing some of the grapes to dry in the summer sun, and some in the shade. Drying results in more concentrated sugars and flavors. Once pressed, the wine then ages for 10 years in French oak. Best served slightly chilled, Vinsanto is rich and creamy, with flavors of fig, dates, caramel, vanilla, and Crème brûlée. The perfect way to end a delightful day of Greek wine tasting! 

As much as we wanted to stay awhile longer, we had to get back into town. We had dinner reservations on the waterfront in Oia, and a date with Roger, the Gilt head bream (yes, we named our dinner), and the spectacular Santorini sunset. More great reasons to come to Greece! 

Yammas!

  • Text and photos by Kent Reynolds and Robyn Raphael-Reynolds

Greek Wine Tasting: Domaine Sigalas

On the plains of Santorini, just outside the historic town of Oia (pronounced “ee-ya”), sits Domaine Sigalas winery. Founded in 1991 by Paris Sigalas, Domaine Sigalas produces some world class wines from indigenous Greek grapes. Considering we would be visiting Santorini during our honeymoon, we contacted the winery to arrange a tasting.

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Domaine Sigalas graciously provided us with a complimentary tasting. All opinions and notes are our own. We received no other compensation. All food featured, and wines we bought, were purchased ourselves. 

Domaine Sigalas organically farms 37 hectares of vineyards, and also work with other Santorini farmers to source grapes for their production. Their average production is about 300,000 bottles per year. 

When we arrived for our tasting, we were greeted by our host, Pavlos. Pavlos guided us through an amazing experience of seven whites, a rosé, a red, and two dessert wines. The normal tasting flight is 12 wines, but three of their wines were sold out, so Pavlos subbed in two additional whites (the Aa blends, described below), and also treated us to something special: a sample of their distillate, known as Tsipoyro. 

 

We selected our table on the patio, shaded from the hot Santorini sun by a vine covered pergola, looking out into the adjacent vineyard. We were immediately surprised to see trellis-trained vines. Santorini is known for its unique grape growing method, known as kouloura, in which the vines are trained into a round, basket shape to protect them from the high winds common on the island. Pavlos explained that this is an experimental vineyard, planted to Mavrotragano grapes. Mavrotragano is a red grape that was nearly extinct just a few years ago. Paris Sigalas planted this vineyard to bring it back, and opted to use a trellis system. The vines are thriving and producing fantastic wines. So fantastic, in fact, that the 100% Mavrotragano was one of the ones sold out during our tasting. However, their other red is a blend that includes Mavrotragano, so we can still attest to the quality! 

 

Roughly 75% of Domaine Sigalas vineyards are planted to what is the most well known Greek grape, Assyrtiko. Assyrtiko is a white grape, producing wonderfully dry, crisp wines. Among the other varieties grown on the estate are Aidani and Mandilaria. They source Monemvasia from the nearby island of Paros, for use in “Am”, their 50/50 blend of Assyrtiko and Monemvasia, the first wine we tasted. 

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The 2018 Am is considered their entry level wine, but that only speaks to their high standards and quality! This is a delightful dry wine, with notes of citrus, grapefruit, and hints of banana. 

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Aidani was originally made into a dessert wine. For the past eight years, Domaine Sigalas has crafted a dry wine with it. The 2018 spent six months on the lees, resulting in a wine with medium body and acidity, with tropical fruit and citrus notes.

We got to compare the newly released 2017 Aa, with the aged 2011. Both are blends of 75% Assyrtiko and 25% Athiri. Both are vinted in stainless steel with no time on lees. The 2017 was bright and dry, with sea/saline on the nose, and citrus/lemon flavors. The 2011 was slightly oxidized, as one might expect from an 8-year-old white, but was still very pleasant with solid structure and acidity, with flavors of banana and grilled lemon. 

 

2016 Santorini Assyrtiko – Similar to rules in other wine regions, the Greek Protected Geographic Indication (PGI) specifies that for a wine to be called “Santorini” it must be made of at least 75% Assyrtiko. This one is 100%, and is amazing. Lemon, Kumquat, and citrus, with notes of herbs, saline, and mineral. It is vinted in stainless steel and spends six months on the lees. (A bottle of this one made its way into our suitcase!) 

 

2015 7-Villages – dialling down even more, much like the AVA system in the US, the Greek PGI identifies large regions, smaller sub-regions, and single vineyards. The 7-Villages line represents wines from grapes in a single village. As the name suggests, Domaine Sigalas makes individual wines from seven different villages. This one spend one year on the lees, and has mineral/earthy notes of decomposed granite, along with creamy lemon curd flavors. 

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 2017 Kavalieros Single Vineyard – 100% Assyrtiko from 70 year old vines. This wine is the most place-specific in the PGI. Kavalieros loosely translates to “the one that climbs on other things,” a reference to the tendrils on grapevines that grasp anything they can to allow the vine to climb higher and higher. After spending 18 months aging on the lees, it is very smooth with noticeably more body, yet still crisp with brisk acidity and flavors of lemon and citrus.

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Next up was the Rosé – the 2018 Ean. Made from 100% Mandilaria grapes grown on Rhodes, this wine spent less than one hour on the skins. This is surprising given the bold, deep pink color. Pavlos said that Ean means “if.” As in, “if” not Rosé, this would be a red wine. Delightfully crisp, Ean has flavors of strawberry, cherry, and cranberry. (This one to, came home with us.)

 

And now, onto red! The 2017 Mm, named for the two grapes in the blend: Mandalaria and Mavrotragano. This medium-bodied red spent 18 months in French oak. It boasts rich flavors of blackberry, black cherry, clove, baking spice, and a bit of earth. With big, bold tannins, this is a dinner wine to be sure. 

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The only other red on the menu, the 100% Movrotragano, was sold out, so we moved on to dessert wines. 

An interesting bit of Santorini history, including the story of how the island got its name. In times of antiquity, the island was known as Thera. For mariners crossing the Mediterranean, Thera was a famous stop to pick up supplies, including wine. Even in modern times, it is not recommended to drink the water on Santorini, so in ancient days, wine was considered the preferred beverage. During Medieval times, the chapel of Saint Erini was built, and was visible from the sea. Chrisian crusaders renamed the island in honor of Saint Erini, thus the name became Santorini. 

The name Vinsanto comes from the Venetians, who referred to is as the wine of the saint, Vino Santo. The 2013 Vinsanto is a naturally sweet wine, with no added sugar or fortification. This wine is made by allowing the grapes to sun dry, thereby concentrating the sugar content. It takes seven times the grapes per bottle, since the grapes lose juice during the drying process. Though tawny-port-like in appearance and taste, the alcohol content is only 9%, so you can sip it all night! Vinsanto must contain a minimum of 75% Assyrtiko, and this one had 25% Aidani blended in. After five years in French oak, the wine spends an additional two years in barrels before bottling. 

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The final wine of the tasting was a red dessert wine. The 2011 Apiliotis is 100% Mandilaria, and is made in the same manner as the Vinsanto; using sun dried grapes. Again, a naturally sweet wine with no added sugar. Spending a minimum of 24 months in oak, the wine is deep, rich, and complex, with black cherry and boysenberry flavors. 

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Our final treat was a taste of the distillate, Tsipoyro. Similar to Grappa (only better, in our opinion), Tsipoyro is a distilled spirit made from Assyrtiko and Mavrotragano grapes. This stuff is 40% ABV, so proceed with caution! You’ll be tempted to shoot it, but please slow down and savor it! Clear color, with herbal and floral flavors, it is quite smooth and easy to drink.

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We had the opportunity to sample some sparkling wines from a related winery, too, but after such an extensive tasting thus far, and with another winery stop on our agenda for the day, we decided to just have some lunch and let our palates savor the wines of Domaine Sigalas. 

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House made Dolmades – stuffed grape leaves. Pavlos said the tzatziki is made with ginger instead of garlic, because “garlic is a wine killer.” It was delicious!

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Taramosalata with fresh pita. The dip is similar in appearance to hummus, but is made with fish roe, with onion, lemon juice, and olive oil. Quite tasty and surprisingly filling!

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We heartily recommend visiting Santorini, and Greece in general. The wines here are outstanding, the food is spectacular, and the people are amazing. Sadly, not many good Greek wines are available outside the country, due to economic and political factors. So to enjoy the best, you have to come here. When you do, be sure to book a tasting at Domaine Sigalas. You’ll be glad you did! 

Yammas! 

  • Text and photos by Kent Reynolds and Robyn Raphael-Reynolds

Book Review: Root Cause

I’m not a big reader. I’ve gone through phases when I was; I’d curl up with a good Victorian detective novel and disappear into the fog-shrouded back alleys of Old London Town for hours on end. But these days, I’m busier with more live-action adventures, and have less time for the literary kind.

Not long ago, we were wine tasting, and the topic of this blog came up. Our server asked if I’d read this or that wine-related book. I told him I had not; that I’m really not much of a reader. He replied, with genuine and obvious disdain, “how can you be a writer if you don’t read?”

I pondered this for some time, and finally concluded that I write short articles, (usually fewer than 1,000 words) that readers can get through in a couple of minutes. Novels can take me weeks to get through, especially if their chapters are long. I prefer shorter, smaller bites when it comes to reading. Given today’s busy pace of life, I think a lot of readers agree.

About this same time, we were contacted by a publishing rep, offering us a complimentary copy of a new, wine-related novel. We read the excerpt and thought it sounded pretty good, so we agreed. I figured it’d be a good opportunity to read more, since it clearly will increase my street cred with judgy tasting room servers.

Root Cause is an action packed, entertaining story. Written by Steven Laine, it is his first published novel. I must say, it’s a pretty good debut!

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Root Cause tells the tale of flying winemaker, Corvina Guerra, and the associates she befriends during the adventure. While visiting a vineyard in Italy, Corvina discovers the pest that all vineyard owners fear the most: Phylloxera. The very louse that nearly wiped out wine production in Europe in the mid-19th century. Concerned that this new infestation may affect her own family vineyards in Italy, she begins an investigation. She soon discovers that this new strain of Phylloxera is actually genetically engineered. Someone is infesting the world’s vineyards intentionally!

Corvina soon connects with two unlikely allies; Bryan Lawless, a disgraced Master of Wine candidate, expelled for misconduct, and Malcomb Goldberg, a San Francisco Chronicle reporter who picked up the story, and through his trust in auto-correct, coined a humorous new name for this threatening pest.

Brian saw that by helping to stop the new outbreak, he could redeem his name in the wine community, and perhaps be allowed to take the Master of Wine exam. Corvina was motivated by her desire to save the family vineyard and the entire wine industry. While ——- saw this as an opportunity to make a name for himself in the journalism world. The three embark on a fast-paced, globe-trotting adventure, covering four continents in just a matter of days! (Oh, how I wish I had that kind of youthful energy again!)

Through highs and lows, danger and adventure, and often at odds with the Interpol detectives working the case, the trio must work to find out who is behind this, and how to stop it. Will they solve the mystery in time?

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Pick up a copy of Root Cause to find out. It’s available on Amazon.com in Kindle, paperback, or hardback, or at your favorite local bookstore.  Root Cause is a great summer read, especially paired with a refreshing glass of your favorite wine.

Cheers!

  • By Kent Reynolds

Andis Wines – Block to Bottle Vineyard Tour

Full disclosure: Kent has been a big fan of Andis Wines, in Amador County, Sierra Foothills, for nearly 10 years. Their then-winemaker hosted a tasting at the local Total Wine & More store, and Andis quickly became one of Kent’s favorite wineries. Not just in the Foothills, but anywhere! We finally became members of Club Andis about a year and a half ago.  

Membership, as they say, has its privileges. Like complimentary admission to the monthly Block to Bottle Vineyard Tour. (Psst, it’s only $10 for non-members!) The tour starts just outside the tasting room, where Nick Pilatti, the Cellar Master himself, leads the group through the vineyards, tasting the wines produced from the vines right at your feet.

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Joining us on the excursion this fine, spring day, was co-founder, Janis Akuna. The name, Andis, is an amalgamation of the first names of the founders: Andy Friedlander and Janis Akuna. Clever, eh? 

Andy and Janis founded Andis Wines in 2009. The pair had lived part time in the Napa Valley in the 1990’s. While working in high-pressure careers, they had a vision of a winery as a new challenge, in a quieter setting. However, upon returning to Napa after several years away, they found it busier and more crowded than they had remembered. A friend invited them to Amador County, and they found the home for their winery.

Andis Wines is situated on approximately 25 acres, of which 21 are farmed. There are nine different grape varieties planted, including Zinfandel, Grenache, Syrah, Petite Sirah, Barbera, and Sauvignon Blanc. Other than irrigation for newly planted vines, Andis practices dry farming, as well as sustainable practices. They also source fruit from other vineyards in the area, including Semillon, and Zinfandel from the Original Grandpère Vineyard; planted in 1869, it is the oldest documented Zinfandel vineyard in the United States! (Read our blogs about the OGP Vineyard here, and here.) Andis Wines is one of only a small handful wineries with access to these grapes. 

In 2010, their modern, state-of-the-art winery was completed and opened to the public. A striking, modern edifice, perched atop a hill with an amazing view, the winery is like no other we’ve seen. When you get closer, you see that the front of the building is covered with grey barrel staves, engraved with the names of club members. (Ours will be up there soon!) The Andis winery is unpretentious and inviting, with an open, airy tasting room with plenty of windows to drink in the view as much as the wines.lrg_dsc00286-1

lrg_dsc00289-1On a sunny Sunday in late March, 2019, we gathered in the Andis Wines tasting room. The previous day had been cold and rainy, so there was much relief that this day dawned bright, clear, and warm. At noon, on the dot, Nick and his assistant, Vanessa, greeted us to begin the tour. As mentioned, Janis herself was to join in as well!

The first stop was the Sauvignon Blanc block. Vanessa poured each of us a taste of the 2018 vintage, and we sipped among the very vines from which the juice had come. One of our favorite domestic Sauvignon Blancs, it is crisp and fresh, with citrus, stone fruit, and honeysuckle. This is a great wine for sipping all summer.lrg_dsc00301-1Next we moved to the Grenache block. We have a particular fondness for Grenache, so we were excited to try this one. The 2016 Akuna Block Grenache is the first vintage from this vineyard block, which was planted in 2012. Elegant and restrained, this is everything we hope for in a quality Grenache; lighter bodied, with cherry, strawberry, and cranberry, bright acidity and grippy tannins. Nick suggests this wine as an alternative to Pinot Noir. 

Moving up the hill, off in the distance, we spotted the next stop: the Barbera block, where Andis grows the grapes for their Barbera d’Amador wine. Our favorite Barbera’s come from Amador County, and Andis’ selections are always at the top of our list. We tasted the 2016, the grapes harvested from vines planted in 2012. A lighter-bodied Barbera, this wine is bursting with fresh cherry and cranberry. It’d be so good with pizza or pasta! 

As we headed to our next tasting sample, we passed by another block that has really piqued our interest. All along the way thus far, all the vines had been pruned in preparation for the new season of growth. This block still had last year’s shoots. Nothing more than timing, Nick said. These would be pruned the following week. The interesting part is the variety of grape these vines produce: Schioppettino. Never heard of it? Neither had we! If you have read Appetite for Wine very long, you know Kent’s quest for unusual and obscure grape varieties. (He’s a proud member of the Century Wine Club, having tasted more than 100 different varieties!) 

Nick explained that Schioppettino is an obscure red grape, native to northwestern Italy. It produces light to medium bodied wines that are fruit forward and spicy. The first vintage is in barrel, not expected to be bottled for awhile. No, sadly there was no barrel tasting on this tour. Rest assured, however, when it is released and we get our hands on a bottle, we’ll be sure to tell you about it!

From there, we circled down the far side of the property, into one of the Zinfandel Blocks. Like the Barbera, Andis Wines Estate Zinfandel is always one of our favorites. The 2015 that we tasted this day is no exception. Rich, blackberry and black cherry fruit flavors, with chocolate, baking spice, and black pepper.

Making our way to the winery, we stopped on the crush pad for our final tour taste. Painted Fields is Andis Wines’ signature red blend. It is a field blend of mostly Cabernet Sauvignon and Petite Sirah, with a bit of Zinfandel and Mourvèdre to round it out. Velvety smooth, with bold fruit and soft oak influences, it is at home at a barbecue or fine dining table.  This wine is a perennial crowd favorite.

Our last stop was the barrel room (seriously, can you ever see too many barrel rooms? We think not!) before we returned to the tasting room where we started. After sampling a few more of Andis Wines portfolio, including their exquisite Semillon, Rosé of Barbera, Primitivo, and more, we made our selections and headed out. 

This was a fun and educational day at one of our all-time favorite wineries. We highly recommend the Block to Bottle Vineyard Walk. You can get more information or make reservations on the Andis Wines website.

Cheers!  

  • By Kent Reynolds and Robyn Raphael
  • Photos by Kent Reynolds and Robyn Raphael

Warm Reds for Cold Nights, Part 3

Well, we’ll admit that as we write this, it’s sunny and 72 degrees at our home in Northern California. Spring is definitely upon us here. However, other parts of the country as still in the harsh grip of winter. Besides, it was a couple of weeks ago when we opened and enjoyed this sample; on a cold, rainy, winter’s night. Plus, readers in the Southern Hemisphere are headed into winter, and will be needing some Warm Reds for their Cold Nights, soon.

For the third in our four part series of Warm Reds for Cold Nights, we travel to France. When most people think of big red wines from France, they think Bordeaux, Burgundy, or the Rhone. Yet in our ongoing quest for the lesser-known, our travels today take us to the Loire Valley, specifically to the communes that make up the region of Chinon.

The red wines of Chinon are crafted from Cabernet Franc grapes. Many of you may know Cabernet Franc as one of the two parents of Cabernet Sauvignon. (The other half of the greatest marriage in viticulture is Sauvignon Blanc.) Used as a blending grape in Bordeaux and other regions, Cabernet Franc stands, and shines, on its own in Chinon wines.

The following wine was provided as a media sample for review. All reviews, descriptions, and opinions are our own. We received no additional compensation.

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Chateau Courday-Montpensier dates back to 1090 AD, though the current castle on the site was built in the 14th century. There are 30 hectares of vineyards at the chateau, all planted to Cabernet Franc. The Chateau du Courday-Montpensier Chinon Rouge 2016 is 100% Cabernet Franc, that spent between 6 and 12 months in barrel before bottling. It is a classic representation of Chinon, quite delicious and food friendly.

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Rather than going with a more traditional food pairing with this Cabernet Franc, we opted for more of a Franco-Asian fusion menu: homemade Thai Basil Beef. The pairing was exceptional, with the exotic, savory beef complementing the rich, hearty wine, and vice-versa.

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Inky purple color. Aromas of ripe blackberry, raspberry, and black cherry. On the palate, fruit forward with blackberry, blueberry, raspberry, and cherry, with secondary notes of licorice, black pepper, and vanilla. Tannins are big and chewy, but melt away with food. Brisk acidity livens the senses and further enhances the food pairing. Excellent this winter’s evening with Thai Basil Beef. Definitely warming and satisfying. Wine Searcher average price: $16.00.

Even if spring has sprung in your neighborhood, don’t overlook the opportunity to enjoy a big, warming red wine with your BBQ or other hearty meal. Until next time…

Cheers!

  • By Kent Reynolds and Robyn Raphael
  • Photo credit: Robyn Raphael

Warm Reds for Cold Nights, Part 2

While some parts of the country are starting to see signs of spring, other regions are still being pummeled by harsh winter storms. Yes, some of the trees and bushes in our neighborhood have buds and blooms, but there is another major winter storm bearing down on Northern California as we write this.

The following wine was provided as a media sample for review. All reviews, descriptions, and opinions are our own. We received no additional compensation.

For the second installment of our four-part mini-series, we journey to Portugal. Portugal and her wines are trending strongly of late, and for good reason. Portugal is the sunniest country in Europe, and features amazing wine, food, and culture, miles of coastline, and warm, welcoming people. With more than 200 indigenous grapes, there is a wide variety of outstanding wine available at attractive prices. So we were quite pleased when we received a sample of José Maria da Fonseca Periquita Reserva 2016 for tasting and review.

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José Maria da Fonseca has a family history spanning nearly two centuries. Since 1834, the family has been carrying on the passion and commitment of the founder, as the oldest producer of table wine in Portugal. Not a family to rest on their laurels, the José Maria da Fonseca family invests in research and the latest technology in winemaking. Yet with all the advances, the passion of crafting fine wine shines through in the wine.

An alluring blend of 56% Castelao, 22% Touriga Nacional, 22% Touriga Francesca, the José Maria da Fonseca Periquita Periquita 2016 is aged for 8 months in French and American oak. We opened it to pair with grilled chicken, marinated in a locally produced Basque-style marinade and gorgonzola & bacon stuffed portobella mushrooms. Yes, grilled. As in, outdoors. It’s never too cold or too stormy for grilling at the Appetite for Wine house!

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Deep ruby color. On the nose there are aromas of raspberry, cherry, cedar, and earth. On the palate, complex and integrated flavors of blackberry, black cherry, cranberry, and red currant, with oak and cedar notes. Full bodied with a luscious, round mouthfeel and brisk acidity. Long, lingering finish of red fruit and white pepper. Paired with our grilled, marinated chicken and mushrooms, it was exquisite! Vivino average price: $15.99.

We are quite happy to have these warm reds to help us through these cold nights. Chapter three will be posted soon. In the meantime, check out José Maria da Fonseca, and let us know what you think.

Cheers!

  • By Kent Reynolds and Robyn Raphael