TalesoftheCork blog

Guinness confirms Napa Valley owns wine relay record (VIDEO)

October 12, 2012October 12, 20124 Comments

WineWaveSign — *Charles Krug, the oldest family-owned commercial winery, along with St. Helena Kiwanis Club, St. Helena Chamber of Commerce and CHEERS! St. Helena, hosted The Napa Valley Wine Wave, Oct. 7.*

Something was not right and Napa Valley residents take a stand at Charles Krug Winery, Oct. 7, 2012.

Located in one of the premier wine growing regions of the world, Napa residents, winemakers, growers and businesses believe the rightful place for the longest relay wine toast record belongs in St. Helena, California.

The problem: A group of Chinese located in Guangzhou, China, set a new record of 321 participants in November 2011. Knowing this was going to happen, seemed to rub St. Helena resident Lowell Smith the wrong way and he, with support from the St. Helena Kiwanis Club, birthed the idea of the Napa Valley Wine Wave and decided to raise scholarship money for local schools in the process.

SmithLowell1 — Lowell Smith, right, discusses final preparations with a Wine Wave participant. Ali Morse, rear, sells commemorative bungstarters during the event. The are also available through the web site: http://www.happybungstarters.com.

“We actually applied for a Guinness World Record and the Wine Wave about a year and a half ago,” Smith said. “We then got the approval to apply for this record and have been planning this event ever since.”

Smith said Guinness World Records get 50,000 requests a year for setting records. Out of those, Guinness approves about 2,000 and most get accomplished.

Johanna Hessling, an official Guinness World Book of Records adjudicator (a judge) from New York City, was invited to the event because the St. Helena and Napa Valley area community planned a record attempt for the longest wine toast relay.

“I actually walk down the line as the attempt is happening and will be counting with my clicker to make sure that everyone who participates does it correctly,” Hessling said. “What this group needs to do in order to break, or achieve, that record today is to have a minimum of 322 participants take part in the toast, according to the guidelines that are established by Guinness.”

Jay Lewis, a member of St. Helena Kiwanis Wine Wave Committee and retired professor from Pacific Union College in Angwin, Calif., volunteered to be a line captain to make sure his charges did everything right.

“I’m excited because so many people are coming together to participate in a World Record,” Lewis said. “The Chinese hold the record with over 300 plus and we are hoping to get 500. This is a great event to hold in the Napa Valley, the center of the wine industry, but the Chinese currently hold the record. Oh, come on!”

Set on the tree-lined grounds of the first commercial winery in California, Charles Krug Winery is a natural place to host over 500 people to participate or watch the Napa Valley Wine Wave.

RobertBiale — Maggie Pramuk, center, works for Robert Biale Vineyards and is on the Appellation St. Helena board. She was excited to be a winery representative, pouring at the Napa Valley Wine Wave. Pramuk said she couldn’t believe how fun this is!

Kara Chamberlain, a student at the Culinary Institute of America (CIA) at Greystone in St. Helena, heard about the Wine Wave and record attempt from her professor.

“We were sent out an email asking for volunteers or participants because this is for a scholarship fund that actually benefits our school,” Chamberlain said. “A few of my friends from school came here to promote something that we love. This has been so good for me to talk to the many winemakers of the St. Helena area and taste their many different wines. I appreciate that because that is what we are studying. I am hoping to become a wine writer. I am talking to the winemakers as much as possible and networking as well.”

In fact these and other students, along with local businesses, including French Blue, Sorensen Catering and Armadillos Restaurant, served appetizers while the wine relay participants toasted and clinked their way into the record book.

Charles Krug Winery is unique in the Napa Valley as it is still 100 percent family owned and now moving into the fourth generation. Pete Jr., the youngest son of Peter Mondavi, Sr., believes Napa is the rightful place for a record like the Wine Wave.

“St. Helena is where the industry started and Charles Krug Winery is as good as any in Napa Valley,” Mondavi said. “The winery opened in 1861 … 151 years ago. But first and foremost, this is about Kiwanis. We have been involved with St. Helena Kiwanis Club as a venue for fundraising events for many years. They came over with this idea and what better place to host this event? We have beautiful grounds that can hold over 500 people. Come to see where Napa all started.”

PeteMondaviJr — Peter (Pete) Mondavi, Jr. (right), proprietor of Charles Krug Winery, praises Kiwanis for creating the Napa Valley Wine Wave opportunity and thrilled the Mondavi-owned winery is able to host the event.

The “wave” of toasters kept Hessling busy from 1:30-2:30 p.m. She watches as each takes turns clinking glasses and sipping wine. After toasting, each participant turns to the person next to them and the process follows from one to two, two to three and so on. The longest relay wine toast is a sequential toast where participants clink glasses in order, from start to finish, rather than the more common toast where everyone clinks glasses simultaneously. Hessling kept pace and smiles each time a red flag raises, denoting when a 100th participant completes the toast.

As each one took turns, a “cheers,” “salut” or other proclamations sounded as individuals look into a partner’s eyes while sipping 2009 Charles Krug Zinfandel. A distinct ‘clink’ and the ringing sound of glasses chime as the dings or pings mix with laughter and chatter.

A 65-foot red and yellow hot air balloon from Napa Valley Balloons provided an impressive backdrop and participants danced to Ancestree, a Santa Cruz roots reggae band. The group grooved and mixed three-part harmonies into an impressive reggae/rock mix from 10:30-1:30 p.m.

St. Helena resident Sue Collins came with her husband Peter to enjoy the unusual afternoon festivities. Peter said they have had many memorable events at the winery and Charles Krug continues to be community-oriented, hosting great events on the property.

“We are here to support Kiwanis and support the wine industry,” Sue said. “We hope to have a little fun, get together with some good music and friends and enjoy a glass of wine in a beautiful location. Oh, and of course, there’s that Guinness thing, too.”

Ira C. Smith, Sports Director at KVON/KVYN, proclaims to the 487 participants, they broke the Guiness World Record. Johanna Hessling then awards Pam Simpson (CEO/President of St. Helena Chamber of Commerce) a framed certificate honoring the Napa Valley Wine Wave record, while Lowell Smith thanks Hessling with a commemorative bungstarter.

While hundreds gathered on the Charles Krug grounds, including the 487 people who took turns to ‘clink, sip and clink,’ there were dozens of others who watched as spectators; students and volunteers served and the Saint Helena Community Band played instrumental numbers until most revelers left.

“We brought our community together and we set a Guinness World Record,” St. Helena Mayor, Del Britton, said. “This unique world record now resides in the Napa Valley, the heart of the wine experience.”

WineWaveMedalian — *All 487 Napa Valley Wine Wave participants received a medal commemorating the Guinness World Record for the longest relay wine toast, Oct. 7.*

Upon completion of the record, Hessling, along with Master of Ceremony, Ira Smith, announces that the new world record of 487 now belongs to the Napa Valley Wine Wave of St. Helena, California. Each participant also received a world record medallion to commemorate the event.

Local food trucks, Marks The Spot and Awful Falafel, served gourmet pulled pork and chicken sliders and Middle-Eastern food. These where paired with wines from Appellation St. Helena, including Ballentine Vineyards, Charnu Winery, Chase Family Cellars, J. Lohr & Wines, Raymond Vineyards, Robert Biale Vineyards, Rutherford Grove, Salvestrin Winery, Trinchero Napa Valley, Tudal Winery, and V. Sattui Winery.

The Napa Valley Wine Wave was created by the St. Helena Kiwanis Club, in partnership with the wineries of Appellation St. Helena, St Helena and St. Helena Chamber, CHEERS! St. Helena, as a way to raise money for scholarships. Proceeds raised from the event go towards scholarships in the agriculture, viticulture, winemaking, business and hospitality industries. For more information and opportunities to purchase commemorative merchandise and donations for scholarships, visit the Napa Valley Wine Wave or on Twitter at @NVWineWave.

For more information on the Napa Valley Wine Wave, visit the award-winning channel Wine Oh TV and watch Monique Soltani’s VIDEO.

NapaValleyWineWaveFinal — Johanna Hessling, an official Guinness World Book of Records adjudicator (center bottom), pronounces St. Helena the new home of the Longest Relay Wine Toast. The Napa Valley Wine Wave and its 487 participants cheer and toast their new record, Oct. 7, 2012. (Photo by Charles O’Rear)

Vino & Friends hosts JUSTIN Winery in Fresno

October 3, 2012October 4, 2012Leave a comment

After opening a 1,500 square foot wine bar in Fresno on the NE corner of Cedar and Shepherd, owners Chuck and Jen Van Fleet built quite a lunch and after-work following in 2006. They gathered with friends, tasted, toasted and favored bottles of wine together. By 2011, the couple believed their regulars were ready for an expanded food and wine experience.

This summer Vino & Friends Wine Store & Bistro celebrated it’s first anniversary and expansion in the new tasting room, August 4, 2012. The new digs are four doors down in the Via Montana Shopping Center. With chef Katie Parker creating the menu, and a 750 ft. private party room for big groups, food service is now carefully paired, using over 40 wines by the glass or a 300+ bottle line-up. The energy in the air vibrates as people come to meet and hang out.

VinoSignSm — *After opening their first wine shop in 2006, Chuck and Jen Van Fleet moved 75 feet down and reopened as Vino & Friends Wine Store & Bistro, Aug. 4, 2011.*

I arrived at Vino & Friends for a visit with Van Fleet and Steve Lister of JUSTIN Vineyards and Winery to talk about JUSTIN’s award-winning wines, Sept. 22.

Van Fleet, a former Miller Brewing Co. rep. and General Manager for Auto Trader, was hosting Lister, JUSTIN’s wholesale sales manager. The bistro was abuzz. Lister was pouring and sharing tasting notes, so I spent my first 30 minutes with the Vino & Friends owner.

Chuck and Jen’s vision for a wine bar had its roots while they lived in Sacramento. The couple often traveled to Paso Robles, San Luis Obispo and Napa Valley, visiting favorite restaurants and wine-tasting before deciding to become entrepenuers.

“I wanted to own my own business,” Chuck said, “and after managing the Northern California Online Auto Trader for years, constantly traveling, I was ready to settle down. I wanted to do something I was passionate about. I looked at coffee shops and tanning businesses, but we both loved wine. Vino & Friends has become our passion.”

The bistro’s table and bar were filled to near capacity as Chuck and I spoke. I marveled how the staff energetically interacted with the patrons, serving food throughout my three-hour (2-5 p.m.) visit. The atmosphere was relaxed, comfortable and easy. I saw plates of butternut squash ravioli and specialty burgers go out all afternoon. This is not just a wine bar.

ChuckAtBarSm — Owner Chuck Van Fleet, left, has expanded his wine bistro to include over 300 wines and 40 wines by the glass. The menu includes appetizers like stuffed figs and prosciutto-wrapped melon, ahi toasted minis or a Chef’s charcuterie platter are available besides salads, bruschetta, paninis, specialty burgers, pizza and pasta, and chef-created crepes.

“We had a strong wine club membership at the first location and I was confident it would grow as we expanded,” Van Fleet said. “All they have to do is park in a new spot. And while the new store looked like it might be too big for us, the increased business has created a menu for success.”

The original Vino & Friends only staffed four employees and now Chuck has 26 folks on the payroll. When new hires begin, Chuck trains all of them in tastings and flavor characteristics in food, beer and wine. They all know how to pair the food on the menu with the wine in the shop Chuck said. Chuck believes this has gone a long way to guarantee a successful bistro experience.

“Opening a wine bar and then moving to a larger store didn’t seem risky at either time,” Van Fleet said, “because our growing wine club membership and five years of learning the business put us into a place that created a successful business. At the time we opened in 2006, there wasn’t a lot of competition or wine bars around, so we flourished. We are an independent wine bar and bistro without a corporate ladder to answer to. We listen to our customers and are not afraid to make changes to improve our service or selection.”

VinoDecorations3Sm — Vino & Friends’ wine club is divided into two groupings: the Black Bag Club ($40/mo.) and Cellar Club ($80/mo.). Wine tastings are $5 for members and $10 for non members. However, six beers are also on tap, including New Belgium and Firestone breweries.

Today, Vino & Friends boasts over a 700 wine club membership that is growing each month and a wine list that has far exceeded the original offering.

Van Fleet was careful to point out that Vino & Friends is not trying to compete with the Sequoia Brewing Co. when it comes to beer sales.

“I have a great relationship with the owner, Jeff (Jeff Wolpert of Sequoia),” Chuck said. “We refer and share customers back and forth. In fact, I also enjoy going to Campagnia and appreciate what Tony is doing over there (both establishments near Champlain and Perrin). In fact, Jen and I had a glass of wine at Campagnia to celebrate our 10th wedding anniversary.”

When Chuck is not taste testing one of his 300+ bottles of wine for his inventory, he enjoys a glass of Heitz Cellars or Buehler Cabernet for dinner. In summer he enjoys a glass of Rosé or Pinot Blanc.

Vino & Friends continued to buzz as Chuck was called to the back for a phone call. The demographics this afternoon were over 75% women, chatting over a glass of JUSTIN wine and appetizers. As the Clovis High’s 30th anniversary reunion leadership group began to arrive with flowers and decorations for their private party, Steve Lister shook Chuck’s hand sat down at my table.

Lister immediately engaged with me, sharing how the Fresno wine market keeps him coming back three to four times a year. On this trip, Flemings Steakhouse was sponsoring a wine dinner and Chuck asked him to lead a JUSTIN wine tasting earlier in the day. Lister was quick to agree and was easily the star attraction this afternoon. He praised Chuck as a wine connoisseur and passionate about the wine business.

ChuckandSteveSm — With tables to the right of them crowded, Steve Lister, left, of JUSTIN Winery chats it up with Vino & Friends owner Chuck Van Fleet, during the Sept. 22 tasting. Lister was pouring JUSTIN wines during his two-day Fresno visit.

“I really identify with the local wine merchants and owners,” Lister said. “I’ve become friends with Chuck and Jen over the years and enjoy promoting wine with them. They are very knowledgeable about California wines, especially from the Paso region. We get together when I am in town and often share a meal as well.”

A Wine and Spirits national salesman, Lister met his wife, Beth, five years ago while she worked at Napa’s Trefethen Family Vineyards. They both happened to be at a wine shop in Los Angeles, hanging out at The Wine House.

ISOSCELES2005 — I have been a fan of JUSTIN Wines for a decade and recently opened a bottle of 2005 ISOSCELES during a wine dinner at my home. While that year is not readily available, the 2009 vintage is still for sale both at JUSTIN and at Vino & Friends.

Normally quiet and shy away from the wine business, Steve is riding the wave of success at JUSTIN Vineyards and Winery, despite the corporate purchase of the winery from Justin Baldwin. Baldwin, who originally purchased 160 acres in 1981, planted Bordeaux-style blends from estate vineyards in the hills just west of Paso Robles. Today Lister has the enviable job of promoting award-winning wines that came from No. 1 wine region in the world (Wine Spectator 2010).

But it wasn’t always that easy to sell JUSTIN wines.

“When I first started years ago, I used to have to try and convince people to check out what was going on with Paso wines,” Lister said. “Very few folks gave Paso Robles a second look but owner Justin Baldwin was a genius and purchased land that was perfect for the Cabernet Bordeaux-style blends he has made famous. Now people call me and ask what is going on in Paso.”

Lister has been around JUSTIN Winery for over ten years, watching the winery bottle 20,000 cases to 105,000 cases of wine last year. He started when the sales force numbered three folks to over a 100 this year, two years after the winery was sold to Fiji Water.

“My biggest adjustment is learning how to utilize the new tools, people and personnel and recognizing all the additional resources,” Lister said. “The new owners and management have been incredible. We no longer just try to maximize our share of the California market, but are still a small winery going after a national market share. I have found Justin Winery to still be focused on customer service. My passion for wine and people have not changed since Justin Baldwin sold the winery.

ISOSCELESCenter1 — Founded in 1981 by Justin Baldwin, JUSTIN Vineyards and Winery is one of the “pioneers” of the Paso Robles AVA. Winery tours of the production facilities, ISOSCELES Center, Barrel Chai, and Caves are offered at 10:30 a.m., 2:30 p.m., and 5 p.m. daily.

The winery came together as a result of Baldwin purchasing land west of Paso Robles when few wanted it. Lister said Baldwin always focused on quality and insisted on buying from partners in the area who had the best Cabernet Sauvignon grapes blended them to express a Bordeaux-style for the ISOSCELES and Justification labels.

Their iconic bottle is the ISOSCELES Reserve. Sourced entirely from the home estate vineyard planted in 1981, this wine reflects the pinnacle of Baldwin’s efforts. Vines planted on native root stock, in nutrient depleted soils, are dry farmed and hand harvested. This label can only be purchased via the JUSTIN Wine Society.

Today that quality and patience in building a world-class winery is still a focus as the new corporate ownership has put in new acreage and is introducing a new line of wine called Right Angle: a blend with 62% Cabernet Sauvignon, 19% Petite Sirah, 12% Malbec and 7% Petite Verdot. The 2010 is now available for a short time for $30.

WineOnTable2SM — *Wine tasting is available seven days a week at Vino & Friends. However, on this occasion, I tried the JUSTIN 2010 Cabernet Sauvignon. Special wine tastings are arranged each Saturday from 2-5 p.m.*

“I still believe in the winery and I still champion JUSTIN wine,” Lister said. “I think the sale of the winery was a perfect storm for all of us. We are thriving and have had our best years in consecutive order as the wines of 2008-2010 have been bottled and sold. And I agree with Justin Baldwin when he says, ‘I’m making wines, not trophies.’ Our wines are meant for consumers to consume at a reasonable price.”

After my hour with Lister, my wife, Geena, and I settled down for a tasting of the just released JUSTIN 2010 Cabernet Sauvignon. The bottle ($25) had been opened for less than an hour and was delicious. The nose was of black fruit and its velvety texture was ready to drink without food. However, we paired a Trio of Bruschetta ($10.95) to go with it and experienced Vino & Friends from the sidelines for the next hour.

Today JUSTIN Vineyards and Winery is a 740-acre ranch, including 200 new acres of vines at the JUSTIN Estate Vineyard, DeBro Vineyard, the Adelaida Hills Vineyard and the newest addition: Templeton Hills. JUSTIN Winery is located at 11680 Chimney Rock Road, Paso Robles, CA 93446 USA. Be sure to inquire for upcoming events, including the JUSTIN Wine Harvest Weekend: Friday, October 19 – Sunday, October 21. Be sure to make reservations! They can be reached at 805.238.6932 or 800.726.0049.

Vino & Friends Wine Store & Bistro is located at 1560 E. Champlain Dr., Fresno, CA 93720. Chuck Van Fleet brings in a new winery each Saturday for a tasting. The October 2012 line-up includes Jeff Runquist (Oct. 6), Rombauer Vineyards (Oct. 13) and Sextant Wines (Oct. 20) and Frank Family Vineyards (Oct. 27).

Van Fleet is also planning a Brown Bag, blind tasting wine dinner for the first 22 people who show up at Vino & Friends, Nov. 7. The men are to bring a Cabernet and women a Chardonnay. The group will vote and the winners receive a free dinner. The cost is yet to be determined. A Nov. 14 beer dinner is also planned so please check their web site for more information. Vino & Friends can be reached at 559.434.1771.

For more information on Vino & Friends, check out TasteFresno and their 2011 VIDEO interview of Chuck Van Fleet.

Frontier ranching in Paso: Rangeland Wines and Laird Foshay, Part II

September 14, 2012January 7, 2017Leave a comment

Read the Aug. 5, 2012, Part I of Rangeland Wines and Angus beef: Get to know Laird Foshay. After two decades living in the Silicon Valley, media entrepreneur Laird Foshay ignored the nay-sayers and criticism and moved his three children to the hills west of Paso Robles in 2000. In a bold career shift, he transferred from cutting edge Internet-based businesses to farming.

“I was starved for a natural life–a connection with the physical world,” Paso Robles rancher Laird Foshay said. “I had put in 20 years in the business world with all its perks, and I thought I was involved in changing the world through software. However I was starved for things I didn’t understand but recognized.”

After ten years in computer magazine publishing and ten years as the founder of an investment news service, Laird Foshay needed a change. So in the late ’90s, Laird and his wife, Lisa, started doing something to create a new vision for their family. But curiously, the change didn’t seem to be that difficult for him to make.

RangelandVineyardsDusk3 — *After 20 years in the Silicon Valley, media entrepreneur Laird Foshay moved his family to the hills west of Paso Robles, establishing Rangeland Wines and Adelaida Springs Ranch.*

“Lisa and I drove through Paso ‘window shopping’ rural properties for a destination, looking at working ranches,” Foshay said. The land near the old Dodd Ranch and adjacent to the historic Klau and Buena Vista Mines was available. This place was the commercial hub of the area as early as 1870. The ranch was a part of the old frontier. So we bought it and now are a part of that history.”

Foshay was careful to emphasize he would never put himself in the same rancher category like a Doug Filipponi (Santa Margarita Ranch and Ancient Peaks fame); yet he wanted to get back to nature and ranching just the same. So when the Adelaida Springs Ranch was for sale, the Foshays, jumped at the chance and became hands-on ranchers, despite their initial tag as “raw beginners.”

FosheyAtGate — *Laird Foshay runs a 1,500-acre ranch with 80 Angus beef cattle and 40 acres of vineyards.*

The Adelaida Springs Ranch (ASR) needed a lot of updating and Foshay had the time to drive in posts and redo the water lines. He built his “dream house”: a sprawling two-story ranch house complete with outbuildings and pool nestled into the hillside 12 miles west of Paso Robles, overlooking the Santa Lucia Range (VIDEO). And he planted most of his vineyard stock by 2002: a 40-acre ASR estate vineyard. It is surrounded by over 1,500 acres of oak woodlands on a pristine mountain valley.

“Now, this wasn’t without sleepless nights,” Foshay said, “but then marriage, business, career and children aren’t without them either. But these are all worth while.”

The winemaking community made fun of them early on, but Foshay and Lisa did almost all of the work themselves. They investigated the process, read, asked a lot of questions plus worked for others in the industry. The made mistakes along the way but gained valuable experience. In fact, the ranch “became the center of his life.” Instead of socializing with the business crowd of the Bay Area, Foshay and Lisa became involved with Paso Robles social events, including the Farm Bureau, meeting area growers, farmers and ranchers.

With his Polo shirts retired to the closet, Foshay now often wears a plaid shirt, fleece or down vest and a straw cowboy hat. The risk-taker can be found in the vineyards, fixing fences, splitting wood or in the grasslands, riding horses and moving cattle with Silver, his crossbred 10-year-old Australian cattle dog. Silver whines when not working and helps keeps Foshay’s herd in check. Foshay will drink a Coors or Sam Adams beer because, when cold, are refreshing and consistent. He favors L’Aventure Estate Cuvee when he wants another wine on his table.

RangelandShannonGustafson — Foshay hired Fresno State grad, Shannon Gustafson, as his Rangeland winemaker in 2009. She studied in Bordeaux, France, in 2001 for four months at Château du Grand Mouëys and has worked for other local wineries, including Talley Vineyards and Zoller Wine Styling.

Foshay hired Shaver Lake, California-born, Shannon Gustafson as his Rangeland winemaker in 2009. She graduated from Fresno State and received her Enology degree in 2003. Gustafson studied in Bordeaux, France, in 2001 for four months at Château du Grand Mouëys and made a trip to Burgundy, France, to study in 2007. She formally worked at Zoller Wine Styling (2008-09) and Talley Vineyards (2006-08). Together, they guide the fruit from the ground up: planting, irrigating, training vines, fruit drop to harvest. They make fine wines in the vineyard as a team. They do not add enzymes or acid and only allow native yeast fermentation. Rangeland Wines are unique, soft with more acidity from the limestone soils. These are sound, refined wines, European in style but not over-the-top. They are approachable that have longevity and do not fall apart in the glass.

Personally I tasted 11 different Rangeland Wines. I loved the 2010 Mistletoe Blend. This is a non-traditional blend of Cabernet, Cabernet Franc, Syrah and Merlot grown in vineyards at the 1,700 ft. level. The wine already had a softness about it that surprised me. While it will be better in a year or two, the Mistletoe is a great pizza wine or it can be drunk by itself. It is easy going but hedonistic, rustic and has earthy notes. The Cab Franc gave off a subtle ‘green’ hint of coffee and dark cherry.

Yet my favorite was the 2009 Rangeland Limestone Reserve. This Cabernet is age-worthy and wowed me with its floral aromatics, immediately upon opening. With two years in 75% new oak barrels, this fruit-forward mountain Cab is not racked until blending. It’s tart acidity and stiff tannins were nicely hid amongst the black cherry. And while the wine was not chewy, the Limestone Reserve had a lovely finish. This is a good food pairing wine than should age well.

These two, and all of Rangeland Wines, can be purchased through their website and club list. Additionally, the wines can be tasted at the ranch by appointment or purchased through a select few local retail outlets.

However, Foshay wanted to create more than just critically acclaimed fine estate wines; over time his vision morphed to include the natural meat business.

“While we weren’t initially interested in taking on cattle, our family seasonally raised heifers for our kids who became involved in the local 4H program,” Foshay said. “In fact, we would buy them back at auction and they became the seed stock of our land.”

RangelandHoneyProduction — Foshay manages his Rangeland Wines and beef from their inception until a customer buys them for their table. The meats, estate wines and honey products are unique where they are grown and express their environment.

Foshay’s ranch experience came through the local 4-H program, but also included helping neighbors with branding and working with the vet, administering medicines to animals. He also has a strong opinion of overcoming modern practices of grain-fed beef and has built a USDA approved natural and sustainable pasture-feed beef program. His rangeland consists of high-mineral soils of limestone and calcium that are perfect for his 80 head of Angus beef. Foshay regularly rotates his animals through standing thick yellow grasslands and forbs, like wild rye, clover, vetch and filaree. These conditions fatten up the beef to be smaller, but healthier and more muscular than their grain-feed counterparts. The beef are not feed supplements that are the staple of commercial feedlots, never receiving hormone supplements or antibiotics.

RangelandPond — Foshay regularly rotates his animals through standing thick yellow grasslands and forbs, like wild rye, clover, vetch and filaree. These conditions fatten up the beef to be smaller, but healthier and more muscular than their grain-feed counterparts.

“I am in the meat and wine business and have complete control of both,” Foshay said. “I learned a lot about estate branding and the food business from Art Mondavi, relying on common sense in the vineyard and in the pasture and do not rely on chemicals.” He went on to say Rangelands Wines and the Adelaida Springs Ranch’s reputation are built on sustainable farming that are natural and healthy for the environment and human consumption.

Today Laird Foshay is making a name for himself as a winegrower and rancher. Yet he also manages a custom meat processing facility: J&R Natural Meat and Sausage in Paso Robles and Templeton.

“I have hands-on boutique control of Rangeland Wines and the animals from birth to your meat counter,” Foshay said. “The products I manage are unique where they are grown and all express their environment. I am happy with the curve of our development. The beef and the wines are authentic, natural and simple. I like our progress but not yet satisfied. I continue to talk to the consumer directly and react to their feedback and improvement ideas.”

Laird Foshay can be reached at the Adelaida Springs Ranch via the web site. Visitors are also encouraged to Ranch Stay and tour the vineyards, ranch and historic homestead.

For previous TalesoftheCork stories, please use the menu bar at the TOP of the page or check out my personal essay celebrating my daughter’s first wedding anniversary: Her Mother and I.

Her Mother and I

September 4, 2012October 2, 20123 Comments

I found it difficult to complete my TalesoftheCork assignments during August. In the weeks leading up to dropping off my youngest daughter at Arizona State University, family memories flood my thoughts. And so, before I continue, I offer this and occasional personal tales to my readership. My hope is to release them before I cling too tightly to their memory, stifling my desire to move forward. The first installment is to celebrate my daughter Brianna’s first wedding anniversary.

Her Mother and I

I walked my firstborn down the aisle last week.

The first time I thought about this event was during a conversation I had with a nurse in Fresno Community Hospital’s nursery–23 years ago. She placed my daughter, Brianna, in a checkbook-sized diaper, swaddled her in pink and asked, “So what do you think about your daughter?”

BriannaTwoWeeks — *After learning how to hold my first-born, albeit awkwardly, after the first few days, the next 23 years seemed a blur and Brianna’s wedding is now already behind me.*

Her words initially stunned me. The wonder of creation had just exhilarated and captivated me a few minutes earlier. But I recovered, shook my head from side to side and blurted out, “Amazing!” I remember smiling so much my cheeks hurt.

Yet after a moment watching my baby’s dark eyes and tiny hands waft back and forth, my mind drifted to a future event.

“Well, I don’t know much about caring for a baby yet,” I mused, “but I do know I’ll have to pay for a wedding someday.”

Today, I reflect back on a whirlwind three-day weekend: A blur of decorating a friend’s backyard, the rehearsal and dinner, the ceremony and party afterwards and, finally, eight hours of clean-up.

After a traditional church wedding 25 years earlier, Geena was determined to create a cottage atmosphere for our oldest daughter’s ceremony. With a “Go for it, mom,” from Brianna, Geena transformed a beautifully restored 1920s Tower District manor into a French country garden estate for Brianna’s wedding. Casual. Relaxed. Intimate. Utilizing an army of friends’ help, the ‘venue’ beheld floral accents, benches topped with pillows, a fountain and pond, candles, designer lighting, music and more gourmet food and drink than guests could consume.

BriannaAndDad — *I walked Brianna ‘down the aisle’ in a garden backyard setting. With 150+ guests watching, my oldest clutched my arm, smiled and beamed: “It’s time, Daddy.”*

My part? I joined the groom and a buddy and did what we were told–lighting. Yup. That’s it mostly. Sure we helped set up, buy more stuff and move things, take down and clean up. But this was really a day for my wife and daughter. Just like 23 years ago, Geena knew what to expect with the first kid: Long hours and attention to details, a commitment to selflessness, tired feet, and a whole lot preparation and sacrifice that I hadn’t a clue one of. So this time, I followed Geena’s and the bride’s instructions precisely, right down to a garden path that lead to an alter.

Well, not exactly an alter: A spot under three 18-foot purple-flowering crepe myrtle trees in front of a pond to be exact, just before sunset.

When Brianna curled her arm under mine, she smiled and whispered, “It’s time Daddy.” My heart seemed to leap into my throat. A tear suddenly rolled out of my already misty eyes. I pulled her close and starred at a radiant angelic expression that can only be created on such a day.

At that instant, moments of previous disappointments, hardships, hurts, cost overruns, misunderstandings, failures (mostly on my part) and sorrows all dissolved. My thoughts drifted to the first weeks after bringing Brianna home. I stroked her tiny soft blond curls as she slept. The cooing melted me as she nestled in my arms.

DanceTwirlDownAisle — Our walk along a flower-strewn path was too short. I just had time to call her my princess, twirl her like Cinderella as we crossed the bridge over the pond, adjust her train, pause to take in the scene and smile to Geena before we stopped to face the waiting groom.

Then suddenly, Brianna squeezed my arm to her side, pulled me forward and squealed, “This is it! I’m ready!” Tiffany blue satin heels shifted side to side. The gleam in her eyes, her luminous smile overwhelmed me.

Jubilance. … That is the only way to describe our next few steps together. Or maybe the feeling was euphoric or a seventh heaven experience. All I know is that we stepped out beyond the double French doors and into the garden arm in arm.

Over a hundred and sixty seated friends and relatives welcomed our entrance smiles aglow. I straightened up, breathed deep. Brianna’s grasp tightened; she giggled as the first guests gasped, catching a glimpse of her. I felt on top of the world. She was dazzling. My daughter seemed to float across the grass in her strapless white silk dress.

I fiddled with my white cuffs and tugged down on the edge of my black tux coat. This was to be a rapturous moment. But our walk along a flower-strewn path was too short. I just had time to call her my princess, twirl her like Cinderella as we crossed the bridge over the pond, adjust her train, pause to take in the scene and smile to Geena before we stopped to face the waiting groom.

The next few minutes were special, most personal. The pastor explained to the guests Brianna wore a purity ring, which symbolized an intimate covenant she made to her dad. Our hours spent in conversation and almost a decade living out a life in honor and respect for self and family became her testimony. She promised she would save her heart and body for the man she would marry. And while she admitted keeping a pledge was not easy, she was now ready to make a lifetime vow.

BriannasPromiseRing — *Before I could give her away, Brianna turned to me and placed the golden rose “Promise Ring” she had worn since her 14th birthday in my hand. She smiled and told me she no longer needed it.*

We both stood tall, confident in our relationship, past and present.

But before I could shake Stan’s hand, give her away, and say “her mother and I,” my daughter motioned me to lean close.

“Daddy, I have something to give you.” And as I turned to face Brianna, she delicately removed a tiny rose-embossed gold promise ring she had worn since her fourteenth birthday. “You can have this back now.” She took my hand and placed the ring in it.

Her hazel eyes sparkled, glistened, and danced; I didn’t want the moment to end. And before I knew it, she cupped my fingers over the little ring. I could barely breathe.

I tried to smile in spite of a gush of emotion. I hugged, squeezing her close and tried to whisper, “thanks” but nothing came out, only tears.

“Thanks Daddy,” Brianna said beaming. “I love you so much!”

With that I walked behind her to my waiting wife. Geena and I intertwined our hands, smiled at Brianna’s sisters standing next to her, and stood together ready to watch our daughter marry the man of her dreams.

GregGeena — *After hugging Brianna one last time and shaking Stan’s hand, I joined Geena, my wife, on a park bench and watched my daughter marry the man of her dreams.*

All wedding photos by Mullins Wedding & Portrait Photography in Fresno, CA.

For a previous TalesoftheCork story, check out A time for change: Mike Sinor winemaker of the year, Part II. UPDATE: I also ask your patience as I am still working on Part II of Rangeland Wines and Angus beef: Get to know Laird Foshay.

A time for change: Mike Sinor winemaker of the year, Part II

August 11, 2012February 5, 20172 Comments

This blog continues to follow Mike Sinor’s transformation from Assistant winemaker to Byron and Domaine Alfred wineries in California’s Central Coast, to the director of winemaking at Ancient Peaks Winery. Please look for the first post in the series: Get to know 2012 Coast winemaker of the year: Mike Sinor

Sinor LaValle owner directs Ancient Peak Winery

“It was the lowest point in my life,” winemaker Mike Sinor said, after dealing with the deaths of family members in January 2006. “My head was all messed up. Yet even before my loss, I had already begun contemplating a change in work for both me and my family. I knew six months before [family deaths] a new challenge was needed. I believed my time with Terry Speizer [Domaine Alfred] was coming to an end, I just didn’t know it would happen so soon after my parents died. But despite what we were going through, I now knew it was time for me to explore another level of winemaking.”

SinorBernie — *Bernie Sinor on one of his hunting trips to Wyoming where he hunted big game (bison) in 2004.*

Little did Sinor know at the time, but the 2012 Central Coast winemaker of the year, would have a 2006 spring to remember, even while mourning the loss of his father, Bernie Sinor and stepmother, Betty Ann.

“I needed to change positions because I could see Domaine Alfred was growing as we became successful, much the same way Byron Wines grew,” Sinor said. “Even before the 96-point score Wine Spectator gave the 2004 Domaine Alfred Pinot Noir [Califa Chamisal Vineyard], I needed a business opportunity. I was saying ‘no’ to a lot of jobs and wanted to do something right for my family. Yeah, it was crushing when my parents were killed and we endured a high level of personal pain. So Wine Spectator’s honor came at the lowest point in my life but I already had decided to leave. I knew there would never be a perfect time to change. And I know growth often comes through uncomfortableness. Terry understood I needed to leave. He’s a good friend and an entrepreneur himself.”

During the spring of 2006, when local proprietors and long-time wine growing families of Rob Rossi, Doug Filipponi and Karl Wittstrom approached Mike with a opportunity to be the director of winemaking at Ancient Peaks Winery, Sinor jumped at the chance to join them in May.

“I had never met these guys from the Santa Margarita Ranch, but from the start, it was a convergence of energies and focus,” Sinor said. “They had been reorganizing the operation at Santa Margarita starting in 2005 and it seemed a good fit. We became business partners rather than an employer/employee relationship. I wanted to have control over the winemaking process and they were comfortable with that. So, I said, ‘let’s start dating’ and we’ve been together ever since.”

Santa Margarita Ranch July 2012

Mike Sinor and I spent the day together at the historic Santa Margarita Ranch, just minutes north of San Luis Obispo, July 26. I wanted to find out why he had left promising positions at Domaine Alfred and Byron Wineries. The man who thrived on creating lasting relationships through his infectious attitude and positive, passionate energy, left sure-fire success for a restart winery. I wanted to find out why he had stayed on at Ancient Peaks Winery in Santa Margarita.

AncientPeaksOysterRidge — Mike Sinor left Domaine Alfred Winery after receiving an offer to be the director of winemaking at Ancient Peaks Winery in Santa Margarita. The Oyster Ridge Vineyard is in the foreground with the Santa Lucia Mountains providing the backdrop.

While we met briefly at the Ancient Peaks’ tasting room, Mike pulled out a large coffee table book, offering a pictorial and historical background of the ranch and Santa Margarita. I was moved by his attention to names, places, land formations and background of the region. His perspective was so impassioned, it was as if he had been born there. Mike then offered to take me up to the working winery and vineyards. I agreed and looked forward to the 17-mile drive up into the heart of the Santa Margarita Ranch, through pastures of Slender Wheatgrass, Purple Needlegrass and Danthonia Oatgrass.

Mike’s 20-minute version of Ancient Peaks Winery and its history included how Napa Valley’s Robert Mondavi Winery leased a section of the ranch in 1999 for six years. They developed and planted what has become known as Margarita Vineyard. Remarkably, it was the Mondavi family who saw immense potential in the land, and accurately predicted that its diverse soils and marine-influenced climate would deliver remarkable wines.

Our conversation digressed to include how the Franciscan missionaries planted grapes on the ranch as early as 1780. In fact the ranch became part of Father Junipero Serra’s famed Mission Trail, culminating with the establishment of Santa Margarita de Cortona, a sub-mission of Mission San Luis Obispo de Tolosa, in 1787. This historic structure, known as the Asistencia, was converted to a barn but remains a centerpiece of the ranch.

Santa Margarita Ranch has survived since the 1840s; however, in 1889, then owner Patrick Murphy sold much of the town’s land to Southern Pacific Railroad in hopes of getting a rail stop. He hoped to move cattle from this sprawling ranch that surrounded Santa Margarita.

Mike Sinor: Super charged, relational winemaker

Mike started humming the tune to Smokey and the Bandit as we neared the winery, located near Creston. When I asked why, he smiled and said this project is just like the song indicated. “We are just old-time entrepreneurs working on a project by the seat of our pants.” I didn’t ask him if he fit the Burt Reynolds persona or Jerry Reed’s truck driver character. But I did get the gist of the metaphor: Sinor delivers–no, Sinor over delivers wine quality for the price point. I can still see the gleam in his eyes as he gripped the steering wheel and sang, “We gonna do what they say can’t be done.”

However, while we walked around the Ancient Peaks Winery, I remembered what Ken “Byron” Brown told me about Sinor: Mike was a good-humored, energetic, young winemaker while he worked at Byron Winery years earlier.

“Mike Sinor stands out as a super-charged, friend of all; every one likes him,” Brown said. “He takes time for relationships but not at the expense of his work. Mike is extra double energy. He brought excitement to the team and ignited everyone at Byron each day.”

TimMondaviKenBrownMikeSinor — *During his winemaking career, Mike Sinor, right, worked with Tim Mondavi, left, and Ken “Byron” Brown while creating wines with Byron Winery.*

As we walked by the 2011-filled barrels safely tucked away in the aging room, we got to talking about wine, Mike’s preferences and who he enjoys working with besides his partners at Ancients Peaks.

“Actually, I don’t drink a lot of Ancient Peaks wine at home,” Sinor said. “It’s a little like only eating your mom’s spaghetti. If I drink the wines I help create everyday, I won’t get better. Like Burgundy’s winemakers, I want to make wines as good as their grandparents. We don’t have a rich, long history and culture of winemaking like they do in France. So if I’m not improving my pallet, I’m losing.”

Sinor went on to say he chooses to enjoy friend’s wines and finds it refreshing to try different wines from around the world.

SinorMikeCloseUp — *Since 2007, Mike Sinor has been the director of winemaking at Ancient Peaks Winery in Santa Margarita.*

“For instance, I really like Broadside Wines Cabernet. It is made by winemakers Chris Brockway [Broc Cellars] and Brian Terrizzi [Giornata wines] who are very passionate about wine that is done well; their wines transmit place. In other words, their wines exhibit my mantra: ‘The message is the place; the messenger is the wine.'”

As we continued to walk the grounds of the winery, Mike showed me how Ancient Peaks has added buildings and updated the old Creston Manor and Vineyards that Jeopardy! game show host Alex Trebek used to farm. The latest addition was in spring of this year when extensions were added to the Margarita Vineyards.

Story is unfolding, evolving in vineyards

Our trip across the ranch ended when we stood on a rise overlooking the Oyster Ridge Vineyards. I marveled at Mike’s zeal as he spoke of the land, rich in fossils from an ancient sea bed, adjacent to vineyards planted in shale, sedimentary, volcanic and granite. Mike was spirited and had a fanaticism or fixation on soil that many in this country have for baseball or football. And when we stopped to walk the Oyster Ridge Vineyard, he held a football-sized, petrified crustacean like it was a trophy.

“These (oysters) are high in calcium and, when they are crushed or broken down, create a soil profile similar to those found in the world’s most prestigious grape growing regions.” Sinor beamed as he spoke and the pace of his voice quickened, rising in intensity while we moved from row to row.

SInorwithAncientOyster — *The Ancient Peaks Oyster Ridge Vineyard soils include crushed and larger pieces of ancient, petrified crustaceans. The vineyard was a part of a large seabed millions of years ago.*

He spoke about the legacy of environmental stewardship at Margarita Vineyard as if it was his own child. The vineyard advanced to “Sustainability in Practice (SIP),” and was certified by the Central Coast Vineyard Team in 2010.

“There still are places that are compelling to plant but I am still trying to figure out who we are and how to stay on target,” Sinor said. “We have five wines at Ancient Peaks and three White Label wines. And with the longest running ranching operations in California and new zip line business always demanding attention, I am determined to stay in constant watch to focus the winery’s goals to offer high wine quality for the price point.”

Wine Spectator agreed with Mike’s assertion and promoted Ancient Peaks as “Best of the West for $25 or less… 2009 Zinfandel, 2009 Cabernet Sauvignon and 2009 Merlot” in their April 2012 issue.

I asked Mike how he ensured there was not a conflict of interest between his Sinor-LaVallee label and the Ancient Peaks wines he consulted on.

“I am working with about an acre of fruit from the Talley-Rincon Vineyard and the Sinor-LaVallee wines I make are not meant to compete with Ancient Peaks,” Sinor said. “I am working with 2-4 barrels of wine from 14 rows. Actually, the diversity of exposure is what makes my consulting for Ancient Peaks exciting. The time spent with both brands requires and puts into practice a balance of reading/studying, keeping me fresh. This is fun! I’m honored to do this. Do the math: I get to live at the beach.”

Mike Sinor is married to Cheri and they live in the Edna Valley with their two children: Tomas (12) and Esmee (10). All four of their thumb prints appear on every bottle of the family wine label. “By definition, I am an alcoholic,’ Sinor said, “but I mimic a healthy lifestyle to my children, showing them how to live responsibly.

“I look to enjoy and share my life wife my family and community in good and bad,” Sinor said. “We are born to suffer, grow to overcome suffering. I have my dad’s and previous winemaker’s work ethic. They inspired me and now I work with many of my heroes.”

Mike currently is the President of the San Luis Obispo Vintners Association and says he likes to volunteer his time in community events and organizations because “The wine business has given me everything I own. I owe it to wine.”

MikeCheriSinorBurgundy04 — *The Sinor-LaVallee wine label is named after Mike’s Spanish heritage and Cheri’s French last name. The Sinors appear here during their 2004 Burgundy trip and winery visits.*

For more information on Ancient Peaks Winery and wines, visit Ancient Peaks Winery or Mike’s personal web site: Sinor-LaVallee Wines.

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Sinor LaValle owner directs Ancient Peak Winery

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