Launching a Label

So, Josh and I have been kicking around the idea of starting our own label.

At this point, we would like our image and mission to revolve around the idea of an enlightened way of living. We will focus on the idea that balance and awareness is incorporated into our approach to the creation of the wine.

Here are a few examples: balanced acid and tannin creates synergy between our food and drink at the table, balance between assertive flavors and approachability leads to versatility with diverse cuisine, awareness of changing trends in wine (including a swing back away from over-ripe and over-extracted fruit) will allow us to achieve the highest possible quality wine from the fruit we select, and cater best to our desired target market (the relatively enthusiastic and educated wine consumer).

Although our combined strength is clearly in the production of the wine, we are very excited about the marketing side of the project. Staying consistent to our themes, the brand's image will (hopefully) present the idea of awareness of the important things in life, such as culture, relationships, environment... finding balance between these often conflicting concepts... and finding balance in our approach to winemaking based on these important issues.

As far as fruit source and varietals, facilities, and financing... to be continued...

Is 87 the New 90?

Is it me, or has the standard for wine rating and scoring shifted over the past few years? It seems that the magazines and online reviews have become much more stingy about handing out 90+ scores.

In the long term, this is no doubt a good thing for both wine makers and consumers. The 90 point plateau has in some ways become the consumers excepted criteria to identify a very good wine, when the critics have been telling us all along that an 85 point wine was "very good".

Consumers must realize that 80 point wines are almost always drinkable and enjoyable, even if they don't display the depth or individuality of a 90 point wine. Depending on the price of the wine, an 83 point score could very well represent a fantastic value!

That being said, I wish the critics would just get their heads out of their asses and give my wines the 95+ points that they all deserve (right!).

Reserve Syrah Tasting

Last week the Edna Valley Vineyard winemaking team held a blind tasting of "high scoring" Syrahs (all 2005 vintage) from around the world. We included our Reserve Syrah to determine how it matched against the formidable competition. The following wines were tasted:

Matetic "EQ" San Antonio, Chile $27.00: 91 (WS) 90 (RP) 90 (ST)
Montes Folly Chile $70.00: 94 (WS) 92 (ST)
Alban Vineyards Reva Edna Valley $88.00: 94 (WS)
D'Arenberg The Dead Arm McLaren Vale, Australia $55.00: 95 (RP)
Edna Valley Vineyard Reserve Syrah $45.00 (no scores yet)
Schild Estate Shiraz Barossa Valley, South Australia $24.00: 93 (WS)
Lagier Meredith Mount Veeder, Napa Valley $55.00: 95 (RP) 92 (WS)

Our Syrah placed 4th out of 7, not bad considering we constantly get "ripped on" by the big magazines with scores in the mid to high 80's.

The group favorites were the Alban at 1st place and the Montes at 2nd. Both huge wines with very expressive extra-ripe fruit components. Both also showed a multitude of minor flaws, barely at threshold, adding complexity and depth.

Also worthy of note: the Montes had... by far... the coolest packaging I have ever seen. Huge thick bottle with a very deep wide punt (yes punt), and the coolest label ever artist Ralph Steadman.... awesome (see below for 2003 version)!

Dinner at Blue

The Diageo (Edna Valley Winery's parent company) executive team was in town last night (6-16-08) and we met for dinner at "Koberl at Blue", downtown San Luis Obispo.

Service was quite good, although a Vegan at the table put up with a few insensitive and juvenile remarks (from both the server and a few of our executive guests). We brought a number of EV wines, including the Reserve Chard, Pinot and Syrah, which all showed quite well.

I ordered the duck, which was the best I have had. It was served as a breast (medium cooked with very soft texture, clean flavors and a nice salty skin) and a wing (very crispy tasty skin with flaky semi-dry meat which just fell off of the bone), presenting two very different cuts. Both were fantastic. The EV Reserve Syrah matched particularly well, showing gamy smokey notes around a layered black and red fruit core, which complimented the duck perfectly...