Webster’s Dictionary defines “old” as “persisting from an earlier time” and “advanced in years or age”.  The older I get, the more I realize “old” is entirely subjective.  When I was 10, my dad was 37, and at that time, in my mind, he was “old”.  Now, here I am in my mid-thirties, and I feel anything but old (and for the record, my dad will be 60 years young this year).

However, when you see the words “Old Vine” on a bottle of wine, what does that really mean?  Is there a legal definition that allows a winemaker to make this statement?  How can one prove the actual age of a vineyard designated as “Old Vine”?  And how is an “Old Vine” different from that of “Young Vine”, both in the vineyard and in your glass?  Read on to learn more.

“OLD VINE” AMBIGUITY
In the wine industry, there is no legal definition to the term “old vine”.  Some in the industry have their own timeline that outlines their idea of the age classification, and although these numbers are sometimes used amongst the industry as a very loose standardization, they are completely subjective.   A respected winemaker in the Sonoma Valley, Joel Peterson, founder/winemaker of Ravenswood, went so far as to break down his views of the generations a little further:

0-10 years old      Young vines
10-50 years old   Middle aged vines
50-80 years old   Old vines
80 + years old      Ancient vines

Scott’s way of defining and old vine is, if he can remember when it was planted, he won’t call it an old vine.

As the subject is addressed more often, and with the Alcohol and Tobacco Tax and Trade Bureau (TTB) having very strict oversight on the labeling of wine, beer and spirits, there have been attempts at setting an industry standard in defining “old vine”.

The most recent being in November 2010, when the TTB introduced a proposed regulation to define the meaning of “old vine”, among other common terms used on wine labels that denote some meaningful information to consumers.  The public was invited to comment on TTB-2010-0006, and in looking over the comments, it appears that many in the industry want less government oversight regarding this matter.  To view the TTB-2010-0006 docket and comments, CLICK HERE.  As of today, no ruling on this proposed regulation has been issued.

Prior to the 2010 Federal proposal, a 2008 survey conducted by Wines & Vines issued an anonymous online survey to vintners in California, where a majority of the country’s “old vines” originate.  The response from 172 completed surveys show that 71% of the respondents believe that the term “old vine” should have some regulated definition; with 63% choosing 50-years as the minimum legal age.  To read more on “The Old Vine Dilemma”, written by Tina Caputo, CLICK HERE.

AGE VERIFICATION
Throughout the world, multiple vineyards have withstood the test of time, the plight of disease and an influx of pests.  The oldest documented grapevine, in Maribor, Slovenia, just seven miles from the Austrian border, is reported to be the world’s oldest grapevine, at more than 400 years old.  Here in the United States, California is home to multiple old vines, primarily of the Zinfandel variety, with some over 140 years old.

The age of technology imprints a time stamp on nearly everything born, created, manufactured and grown, affording us the knowledge and proof of a specific event.  When it comes to grapevines however, the older they are, the harder it is to prove their actual age.  Some historical vineyards have physical, written proof of their existence or inception, while other vineyards have been handed down from generation to generation.

The 400+ year old vine in Slovenia for instance was documented in 2004 by the Guinness  Book of World Records as being the oldest documented, producing grapevine.  In Australia’s Barossa Valley, a Shiraz vineyard has been noted as producing quality grapes since 1843.  Stateside, here in California, our very own Vineyard 1869 Zinfandel is documented, by proof of the land deed issued by a U.S. Geological Survey, as producing grapes in the year 1869, making this the oldest documented Zinfandel vineyard in the country.

SHOWING THEIR AGE
A common belief is that old vines produce grapes that are more elegant and subdued in character, with layers of complexity, whereas the younger vines tend produce grapes that are a little more energetic and boisterous, but lacking a bit of maturity.  Having tasted a fair share of old vine wine and young vine wine, in general, I find this to be true.

However, there is a lot more to distinguish the difference between an old vine and a young vine, both in the vineyard and in the glass.  When enjoying wine, not only are you experiencing the viniculture, but also the winemaker’s personal influence.  In the vineyard however, there are physical differences that play a part in the delineation of old vine vs. young vine.  Recently Scott wrote a blog on these differences, CLICK HERE to learn more on “Old Vine vs. Young Vine”.

IN CLOSING
Old vines are a little piece of history, surviving the test of time and consistently thriving to produce some of the best wines today.  In our Scott Harvey Wines and Jana Winery portfolio, we currently produce four “old vine” wines.  Under our Jana Winery label, we have our Jana Napa Valley Old Vine Zinfandel from 83-year-old vines on the D’Anneo vineyard in Calistoga and our Jana Mendocino Old Vine Riesling from 37-year-old vines on the Nelson Ranch in Mendocino.  Under our Scott Harvey Wines label, we have our J&S Reserve Old Vine Zinfandel from 87-year-old vines on the DeMille/Norton vineyard in Amador County and of course the historical Vineyard 1869 Zinfandel, America’s oldest documented Zinfandel.

Scott Harvey and Jana Wines produce a number of “Old Vine” wines from our 143 year old “Vineyard 1869″ Zinfandel to my Grandfather’s  88 year old ”J&S Reserve Old Vine” Zinfandel.  We even produce ”Jana Old Vine” Rieslings from both Napa Valley and Mendocino County.  What makes wine from an old vine vineyard different than that from a young vineyard?

The difference is the root depth.  An “Old Vine” Zinfandel vine will have roots that go as deep at 25 feet.  A younger vineyard will have roots about 6 feet deep.  Deep roots do two things.

1.  It just makes the vine smarter.  In a wet year the shallow roots of a young vine will absorb lots of water producing large crops of water berries producing thin wine.  The heavy rain water won’t make it all the way down to the deeper roots in an old vine vineyard and the vine will produce a more even ripening and mature crop.  In a dry year the younger vines won’t get enough nourishing moisture and the crop may not ripen at all, while the deep roots of an old vine vineyard can tap into deeper moisture supplies.  An old vine vineyard seems to be more grown up or smarter, not over producing in a wet year and still producing an even crop in a dry year.

2.  Each soil type layer the old vine roots go through as they go down 25 feet will add another dimension to the wine.  A young vine with its roots only six feet deep will have only gone through one soil type.  The old vine roots will have gone through many soil types.  I always say a young vineyard is more mono-dimensional while the old vine vineyard is more multi-dimensional.

A lot people think that old vine denotes more extractive wine.  Extraction in a wine depends more on when the grapes are picked, ie over ripe as to just mature.  If the grapes are picked over ripe, you lose the ability for the wine to talk to you and any benefit from the deep roots.  When not picked over ripe, I like to think of old vine vineyards producing a first growth quality wine that ages into a wine of multi dimensions and subtleties.

Join us Wednesday, May 30th, for an evening of spectacular food and wine pairings.  The reception begins at 6:00pm, the main event starts at 6:30pm.  Contact Taste Restaurant at (209) 245-3463 to make reservations or for more information.

MENU

RECEPTION
Jana Blanc de Noir Brut
Shrimp Sausage, English Peas, Mint Puff Pastry

DINNER
Jana Riesling
Coriander Dusted Alaskan Cod,
Fresno Chili, Micro Cilantro

Scott Harvey J&S Reserve Barbera
Grilled Pork Tenderloin
Local Cherries, Ginger, Mushrooms

Scott Harvey Mountain Selection Zinfandel
Scott Harvey Vineyard 1869 Zinfandel
Colorado Lamb,
Parsnip Puree, Truffle Olive Tapenade, Red Onion Marmalade

Scott Harvey  Mountain Selection Syrah
Cocoa Crusted New York Steak
Brie Potato Croquette

Jana Angel Eis
Sonoma Artisan Foie Gras
Angel Food Cake, Apricots

$95.00/person
(includes tax and gratuity)

How long should I age a wine before it is ready to drink?  How can I tell if a wine has aging capability?  Are there certain wines that age better than others?  These are just a few common questions when it comes to aging wines.

It is the general belief that aged wines are “better”, more “mature” and somehow more “valued”.  While this may hold true in some instances, aging wines is purely a matter of taste.  We all have different preferences when it comes to drinking wine.  Some like their wines bright, lively and young, while others enjoy wines that have mellow, soft and subdued characteristics, often associated with an aged wine.

HOW LONG CAN I AGE A WINE BEFORE IT IS READY TO DRINK?
This question has many different answers, and most of them are based on taste preference.  If you love a particular wine at this very moment, the answer is simply, “don’t age it and drink it now.”  If you like the wine, but find it to be a little too sharp, abrasive or young (aka tannic), this wine may benefit from some rest in a cool, dark place.  The question though is how long before it is “ready” to drink?  Again, the answer is one based on personal preference, so this can be a little tricky, and may take some “practice”, which half of the fun!

HOW CAN I TELL IF A WINE HAS AGING CAPABILITY?
One of the best ways to know the length of time you can age a wine is to get it directly from the horses’ mouth, in this case, the winemaker.  Each winemaker crafts wine with different intentions.  Some strive to make wine that is meant to be enjoyed now, while others make wine with the intent that it will age well and be enjoyed in 5, 10 or 20 years.  Often times, a winery will feature a TRADE section on their website, which allows you to explore the different wines they make, as well as information on each wine, including the aging time.  Should you have any questions about our wines and the aging capability, feel free to contact us at info@scottharveywines.com.

If you are unable to obtain information from the winemaker, winery or the website, you can go about getting your answer in a little more scientific way.  In general, wines that have a lower pH (higher acidity), higher tannins and lower alcohol levels tend to have better aging capability.  This “rule” however, is more specific to red wines than white wines (as discussed below).  CLICK HERE to learn more about the “Science Behind the Numbers“.

ARE THERE CERTAIN WINES THAT AGE BETTER THAN OTHERS?
Overall, red wines have better aging capability than white wines.  The reason being is tannins.  Red wines get their color from constant contact with the skins, stems and seeds during the fermentation process.  The choice of wood barrels can also affect the tannin levels of a red wine.  White wines spend little to no time in contact with the skins, stems and seeds, and today most winemakers are fermenting white wines in stainless steel containers, all of which nearly eliminate the level of tannin.  In addition to tannins, a wine must have a structured and balanced acidity to help keep it fresh over the years.

Red wines that generally have good aging capability include Cabernet Sauvignon, well made Pinot Noir and Syrah, just to name a few.  With regard to white wines, a few commonly recognized white wines can age quite well.  These include Chardonnay (typically those fermented in oak) and Riesling (due to its natural acidity).  Dessert wines and Port style wines also benefit from extended time in the bottle.

CLICK HERE to view our quick reference guide to aging your favorite Scott Harvey and Jana Wines.

AVOID GOING OVER THE HILL
The biggest gamble when it comes to aging wine is finding that you waited too long, and it has passed its prime.  Far too often, we save a special bottle for a special occasion, only to be sorely disappointed when that special occasion arrives.  The best way to avoid this plight is to make sure you know the best drinking window for this particular wine, and plan your special occasion around that.  Also, know the proper storing conditions for wine, as these conditions can affect how quickly a wine will age.  If a wine is said to keep for 15-20 years, this range is given for wines that are stored properly.  CLICK HERE to learn more about proper storage techniques.

IN CLOSING
Aging wine is a matter of preference and there really is no defined timeline of what constitutes “aging.”  To some, aging can mean the car ride home, and to others, it may mean 20+ years.  If you enjoy the younger more intense wines, it’s pretty easy to track those down, as they tend to be more readily available.  For those who enjoy the aged wines, there are a few roads to explore.  One avenue in obtaining aged wines is to visit wineries who offer “Library” wines.  Library wines are past vintages, properly stored by the winery and generally have had a good amount of time in the bottle.  If you are purchasing wines now with the intent to age them, this will require a little bit of willpower and patience, but your diligence will be well worth the wait.  Just make sure you find wines that are age-worthy and are stored in the best possible conditions.

How many times have I heard that?  Most Riesling in America is produced on the sweet side for a good reason.  It sells.  So therefore, most Americans think all Riesling is sweet.  Actually, Riesling comes in all different levels of sweetness from bone dry to super sweet.  I like to make Riesling more on the drier side but not completely dry.  I learned to make this style while going to winemaking school in Germany and there it is called “Halbtroken Kabinett”  It is a style where the grapes are picked at low sugar.  The wine is fermented down to a point where the high acidity masks the residual sugar and the residual sugar counter masks the acidity.  This gives the wine a counter balancing effect and should leave the after taste just dry enough to make you want to take another sip.  Once people taste our “Medium Dry” Riesling, they decide they do like Riesling after all.

Then the question is how can we relay to the consumer that there are different sweetness levels for Riesling and which sweetness level is the one is the bottle they are looking at.  To answer this question, a group of Riesling producers from all over the world got together forming the “International Riesling Foundation”.  The web site is www.drinkriesling.com.  The first thing they did was to developed a scale to put on the back of the bottle.  Now all you have to do is turn the bottle around and look the IRF Scale.  It goes from dry to medium dry to medium sweet to sweet.  The IRF just released a press release describing the scale, of which is below.  Enjoy!

30,000,000 and counting…

Riesling Made Simple: The IRF Riesling Taste Profile

    Want to buy a bottle of Riesling but you hesitate because you’re not sure if it’s dry or sweet or somewhere in between?  Just look at the back label.

Wine consumers throughout the United States now benefit from a simple graphic that takes the mystery out of Riesling: The IRF Riesling Taste Profile.

Created by the International Riesling Foundation in late 2008, the Taste Profile now appears on back labels of more than 30,000,000 bottles of Riesling in the U.S. market.  By simply looking at the back label, consumers can tell whether that wine is Dry, Medium Dry, Medium Sweet, or Sweet.

Consumer research has shown that many people believe Riesling is “a sweet white wine” when in fact it may vary from bone dry to lusciously sweet.  Those who know this may still be reluctant to buy Riesling because they don’t know which taste is in a particular bottle.  In addition, the research showed that consumers who don’t drink Riesling are not interested in trying it.

The IRF Riesling Taste Profile solves all those problems.  It shows the range of possible taste sensations, identifies which one is in each bottle, and makes non-Riesling consumers more likely to give the wine a try.

Major wineries in the largest Riesling producing states—Washington, California, Oregon, Michigan and New York—are using the Taste Profile, along with wineries from other states and countries including Germany, Australia and New Zealand.  (A partial list is shown below, and photos of many labels are available on the IRF web site, www.drinkriesling.com.)

The perceived taste of wine is derived not just from the level of natural residual sugar, but also to its interplay with acid and pH.  With the input of wine makers from around the world, California wine writer Dan Berger spearheaded the creation of a technical formula (also on the web site) which normally should indicate what the wine tastes like.  However, the ultimate decision on where to place the arrow along the scale is up to the wine maker.

Research among members of the trade also showed great enthusiasm for the IRF Riesling Taste Profile by giving sommeliers and wine store employees information that helps them better serve their customers.  The IRF Riesling Taste Profile categories are also being adopted by major international wine judgings such as the Los Angeles International Wine & Spirits, and Riverside International, competitions.  At the recent Finger Lakes International Wine Competition, which included 218 Rieslings from 16 U.S. states and 6 foreign countries, 38 U.S. wineries from 10 states included the IRF Riesling Taste Profile on their wines.  (Most entries from other countries do not include the taste profile yet due to certain national regulations.)

Use of the IRF Riesling Taste Profile is free, and all of the guidelines and graphics are downloadable from the web site.

The IRF’s mission is: “To increase awareness, understanding, trial and sales of Riesling wines through a comprehensive, integrated system of industry cooperation, research, trade education, and consumer communication.”

-end-

Partial List of Wineries Using the IRF Riesling Taste Profile (most displayed on IRF web site)

Washington State
Chateau Ste. Michelle
Pacific Rim Winemakers
Sageland Vineyards

Oregon
Ara
Argyle Winery
Bridgeview Vineyards
Brooks Wines
Chehalem
Sweet Cheeks Winery
Willamette Valley Vineyards

California
Clos du Bois
Fetzer Vineyards
Hagafen Cellars
Jekel
Scott Harvey Wines (Jana Riesling)
Trefethen

Idaho
Colter’s Creek Winery

New York
Anthony Road Winery (6)
Atwater Estate Vineyards (3)
Billsboro Winery (2)
Casa Larga Vineyards (3)
Deer Run Winery (2)
Eagle Crest Winery (1)
Fox Run Vineyards (5)
Fulkerson winery (7)
Glenora Wine Cellars (7)
Hazlitt 1852 Vineyards (2)
Heart & Hands Winery (6)
Hosmer Winery (3)
Hunt Country Vineyards (2)
Keuka Lake Vineyards (4)
Knapp Winery (2)
Lakewood Vineyards (2)
Lamoreaux Landing Wine Company (6)
Lucas Vineyards (3)
Montezuma Winery (1)
Red Newt Cellars (7)
Sheldrake Point Vineyards (3)
Silver Thread Winery (5)
Three Brothers Winery (4)
Ventosa Vineyards (2)
Villa Bellangelo (2)
Wagner Vineyards (4)

Michigan
Black Star Farms
Bowers Harbor Vineyards
Chateau Grand Traverse
St. Julian Winery

Australia
Xabregas

Germany
Schloss Johannisberg
Schloss Vollrads
Schmitt Sohne

New Zealand
Neudorf Vineyards

Media Contact:  Jim Trezise, President, IRF, 585-394-3620, ext 203, jimtrezise@nywgf.org

Recently in the Smithsonian Magazine in the “Off The Road” section there was a mention about America’s Oldest Documented Zinfandel Vineyard located in Amador County, “Vineyard 1869″.
More Brews and Booze from Around the Globe.

This is a vineyard I purchased in 1984.  I was the fourth owner of the vineyard since it came into existence during California’s Gold Rush Era.  The land the vineyard is on was originally settled by the Upton family as a gold mining claim.  The Upton family along with the neighboring Ruff family planted a zinfandel vineyard that spanned across both their mining claims.  Many vineyards were planted during this time to supply the thirsty miners of the thriving gold camps.  A few still exist to this day.  Some may be older and some younger, but Vineyard 1869 is the only one that has documentation proving its age.  That is why we call it “America’s Oldest Documented Zinfandel Vineyard.”

Back in the mid 1800′s the new State of California set about establishing section corners on every square mile starting at Mt Diablo in the San Francisco Bay Area.  By the time they got across the state to Amador County it was 1869.  One of the documents recorded setting the section corners mentions this vineyard as a reference point.  So we know the vineyard existed in 1869, but do not know how old it already was when the document was recorded.  Now that section corners were established the State set about converting all the mining claims to deeded property.  The original deed to this property was to Mahala Upton and was signed by Ulysses S. Grant as President.  The property was 600 acres and the vineyard continued providing income for the Upton Family for many generations. The Upton descendents are still farming in Amador county today.  In the 1930′s the Steiner family bought the property and continued farming the vineyard.  Around 1970 Walt Steiner split off the old vineyard and the original Upton farm-house and sold it to his care taker John Downing.  In 1979 I started buying the grapes from John and struck up a friendship.  When he was ready to retire, he sold me the vineyard making us the fourth owners.  I originally named the vineyard Grandpere and sold the grapes to wineries such as Santino,  Amador Foothill Winery and Harbor Winery.  The name Grandpere eventually ended up being owned by Renwood winery and now represents a different vineyard.  I went on to rename the vineyard ” Vineyard 1869″ which tells the story of the document that establishes the age of the vineyard.

As a winemaker, I am often asked what is the best temperature to serve white and red wines.  We always hear that white should be served at cellar temperature and red wine at room temperature.  I don’t agree with this.  I feel my wines, produced more in the old world style with higher acidity and lower alcohol, are best served a little cooler.  I like my whites at 45 to 55 degrees and my reds at 55 to 65 degrees.  Try it for yourself.

With a meal, if I pull the white out at 45 degrees or the red at 55 degrees it will warm up 10 degrees over the time that the wine is being enjoyed.  When the wines warm up past these temperatures, the acidity is no longer crisp enough to cut the fats produced by the food and they no longer work as well with the meal.

When you sit down to a meal and take that first bit, it tastes great.  The second bite is good.  But, the third bite does not taste as good as the first one.  When you took that first bite, your taste buds were craving the fats in the food.  After the third bite, the fats have built up enough that you no longer crave them as much.  But, ahhh, that first sip of wine.  Wine is acid and after three bites of food, a sip of wine washes out the fats and restores your taste buds to where they were when you took the first bite.  If the wine gets too warm the bright acidity does not wash the fats out as well and the wine will not taste as good as it should, because its ability to wash out the fats is diminished.

What temperature do you prefer your wines?

CLICK HERE to view our guide for recommended serving temperatures.

A true crowd-pleaser to pair with our food-friendly, medium-bodied Mountain Selection Barbera.

INGREDIENTS
2 tbsp. cooking oil
1 small red onion, chopped
1 lb. extra lean ground beef
2 15oz. cans, chopped fire-roasted tomatoes, drained
1/2 tsp. salt
1/2 cup prepared or homemade pesto
3/4 lb. medium pasta shells
8 oz. mozzarella, grated, divided
1/4 cup shredded Romano cheese, divided

DIRECTIONS
1) Heat the over to 400.  Oil a large baking dish (about 9 x 13 inches).
2) In a large stainless-steel frying pan, heat the 2 tbsp. oil over moderately low heat.  Add the onion and cook, stirring occasionally, until starting to soften, about 4 minutes.  Stir in the ground beef and cook, breaking it up, until the meat is no longer pink, about 2 minutes.  Drain off any excess fat.
3) Add the tomatoes and salt to the pan and bring to a simmer.  Cook until most of the liquid evaporates, about 10 minutes.  Removed the pan from the heat and stir in the pesto.
4) Meanwhile, in a large pot of boiling, salted water, cook the shells until just done, about 10 minutes.  Drain and toss with the sauce.  Put half of the pasta into the prepared baking dish and top with half of the mozzarella and half of the Romano cheese.  Add the remaining pasta and cover with the remaining mozzarella and Romano.  Bake until bubbling, about 15 minutes.

Recipe courtesy of Monica Bennion

A rich and unique recipe to compliment our Jana Cathedral Cabernet Sauvignon.

INGREDIENTS
4 tbsp. olive oil
3 1/2 lbs. boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces
3 1/2 cups chopped onion
2 cups Cabernet Sauvignon
1 14.5 ounce can diced tomatoes with Italian herbs, undrained
1/2 cup hoisin sauce
2 bay leaves
1 lb. slender carrots, peeled, cut diagonally into 1-inch lengths
1 tbsp. cornstarch mixed with 1 tbsp. water
2 tbsp. chopped fresh parsley

DIRECTIONS
1) Heat 2 tbsp. oil in a heavy large pot over high heat.  Sprinkle the roast with salt and pepper.  Add meat to pot and saute until browned on all sides, about 10 minutes.  Push the meat to the side of the pot.  Reduce heat to medium and add 2 tbsp. oil to the pot.  Add onions and saute until golden brown, about 15 minutes.
2) Mix meat and onions, add 1 cup of wine, tomatoes with juices, hoisin sauce and bay leaves.  Bring to a boil.
3) Reduce heat to low, cover pot and simmer for 45 minutes, stirring occasionally.  Add carrots and 1 cup wine.  Cover and simmer for 30 minutes, stirring occasionally.  Uncover, increase heat to high and boil sauce is slightly thickened, stirring occasionally, about 15 minutes.
4) Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.  Discard bay leaves and season with salt and pepper to taste.  Transfer stew to a large bowl, sprinkle with parsley and serve.

Courtesy of Epicurious, contributed by Bon Appetit

Over the last 20 years, rosé wines have received a bad reputation, and have unfortunately been lumped in the same category as blush wines.  The stereotype is that this “style” of wine is a mass-produced, overly sweet and unbalanced wine, and while that may hold true for some blush style wines, rosé is slowly gaining notoriety around the world.

Rosé wines are made in a wide variety of styles, from nearly red to the faintest of pink.  Some are as dry as the Sahara, and others that have a slight hint of refreshing sweetness.  One thing is for sure, the rosés you will find today are not your average “pink” wines.

ROSÉ PRODUCTION
There are many ways to make pink wine, however only one (skin contact) is considered the true method of making a rosé.

Skin Contact
When rosé is the primary goal, it is produced in the “Skin Contact” method.  Black-skinned grapes, such as Grenache, Syrah and Pinot Noir, to name a few, are crushed and the skins are allowed to remain in contact with the juice for a short period.  This can range from a few hours to 3 days.  The longer the skins remain in contact with the juice, the more intense the color will be.

Saignée
From French for “bleeding”, the Saignée method of creating rosé is a by-product of the winemakers’ desire for a dryer, more tannic red wine.  During the early stages of red wine fermentation, the winemaker will remove some of the pink juice from the must and ferment this separately to create a rosé.

Blending
Just as it sounds, blending is the process of combining a white wine and a red wine to create a pink wine.  This method is quite uncommon, and in some parts of the world, including France, is forbidden by law.  Champagne stands to be the only exception to the rule, although the blending method is still frowned upon.

ROSÉ STYLES
America
In the early 1970’s the demand for white wine exceeded the actual availability and production, therefore leading winemakers to make a “white” wine from red grapes.  Through supply and demand, rosé wines jumped into the market.  In the mid 70’s, after a “stuck fermentation” one winemaker ended up with a pinker, sweeter wine, and thus was born White Zinfandel.  Even though White Zinfandel is the product of the skin contact method, it is considered a “blush” wine rather than a “rosé”.  Although White Zinfandel is often seen as the “non-wine drinkers wine,” it is the third most popular selling wine in America.  Today, American winemakers are reviving the production of rosé wines, making them in a dry style with low residual sugar.

Europe
The current commercial trend for rosé wines is geared toward a light, fresh, summer style wine.  The rosés of France are dry, but not tannic, and are often very light and delicate in color.  In Spain, the Rosado wines tend to be more deeply colored than that of France, making them slightly more tannic with more intense flavors.

WHEN TO DRINK PINK?
Rosé is a very versatile wine, and can be enjoyed alone or with a variety of foods.  On those hot summer days, a nice chilled glass of rosé is the perfect way to cool off.  Rosé wines also make great picnic wines, and pair well with roast chicken, potato and macaroni salads and the classic chips and dip.  Rosé is a good choice to pair with a traditional Easter dinner of glazed ham and vegetables.

Students from Hochschule Heilbronn

Back in 1975 I finished the program at the wine making and viticultural school in Neustatdt, Germany.  In Germany the class goes through the course of study as one group.  We all are in the same class and the teachers come around to us rather than each of us going from class to class, like here.  You can imagine that the bonds between me and my class mates become very strong.  Upon graduation, all of us along with our Professors did a 10 day bus trip through the wine regions of France.  To this day, they get together at least once a year.  They also schedule a big trip each year.  Over the years my class has gone to Alps skiing, visited New Zealand winemaking regions, etc. Often when I go back to Germany they will schedule a class gathering.  Now everyone comes with their families and the gatherings can be quite large and fun.  It seems in Europe, friendships are slow to be made, but once made are for life.  I’m very fortunate for the ongoing class friendships I have.  This year we will be employing the son of one of my class mates (Weingut Kurt Wolf from Grosskarlbach in the Rheinland Pfalz) as an apprentice to work in our California winery much the same as I did in Germany 37 years ago.

Scott Harvey with German students in Heritage Vineyard

After their visit to the UC Davis experimental station I invited them all over to our place in St. Helena and we did a second tasting through our wines from our Napa Valley Riesling to our Amador Zinfandels and Barberas finishing with our Forte and Angel Eis.  It was great to be able to give back some the wonderful hospitality I experienced while I learned how to make wine in Germany.  Luckily, I have still held onto my German speaking skills.  They left Jana and me with a bottle wine produced by them at the school.  it was a 2010 White Blend produced from Pinot Gris, Sauvignon Blanc and Kerner.  Jana and I opened it last night. It was fabulous with our Chicken Marsala.

Recently I shared a story with Dan Berger, who writes a weekly wine commentary called “Dan Berger’s Vintage Experience”.  It is my favorite and I find it more useful than both the Wine Spectator and Robert Parker.  So you’ll find the same story in his last newsletter.

The story is about how music affects the taste or perception of a wine.  You may want to try this at home with some of your guests.  It is a lot of fun.

I’ll have everyone set down to dinner.  In front of them will be two glasses of wine.  I’ll have them judge the first wine by itself and tell them not to taste the second yet.  I’ll have my stereo remote discreetly next to me and will have jazz music playing.  Then I’ll discreetly change the music to classical and have them taste the second wine.  Then I’ll ask them to tell me which wine is better.  The wines are the same wine from the same bottle, put the tasters will swear the wines are different.  Some wines will taste better with one kind of music while others taste better with another type of music.  I find when I’m blending in my lab and I’m ready to taste the final blends, I’ll turn the music off because I find it interferes with my judgement. In some cases positively and some cases negatively depending on the music and the wine.

Give it a try and let me know what you think. What music do you think makes Scott Harvey Zinfandel taste best?

Our 2006 Forté is a fortified wine produced from Portuguese varieties (Touriga Nacional, Tinta Cão, Sousão and Alvarelhão) made in the Late Bottled Vintage Port style.  That sentence is a mouthful, and so is the wine.

We do not use the name Port on the bottle because the wine is not from Portugal, for the same reason we do not use the name Champagne on our sparkling wines.  The difference between the name “sparkling wine” and “fortified wine”, is that the Federal government, who approves all of our labels, will permit us to use the word “Sparkling” on a label to describe a sparkling wine type, but will not allow us to use the word “Fortified” to described a fortified wine type.  So, we had to get creative and come up with a proprietary name, and we chose the French word “Forté”.  In French, Forté means strong or fortified.  I guess the federal inspectors don’t speak French.  Similarly, on our Riesling Ice Style Wine, they would not allow us to use the word “Ice”, so we changed it to the German spelling of “Eis”, and they approved it.  I guess they don’t speak German either.

Anyway, enough about a winery’s labeling woes; let’s talk about the wine and the vineyard.  Back in the late 80′s, Chuck Sisney planted these Portuguese varieties on a wonderful vineyard site in the mountainous area of the Shenandoah Valley of Amador County, California.  A perfect area to produce this style of wine.  All four varieties ripen towards the end of the harvest, giving the grapes long hang time into the fall, producing rich, full flavors without over-ripening.  Because they ripen during the cooler days of late fall, we avoid the raisin effect, while getting the full mature flavors of each variety.

The wine is produced just like a Late Bottled Vintage Port would be produced in Portugal.  The grapes are co-fermented in open top fermenters and are treaded during the fermentation.  When about half of the fermentable sugar is fermented out, the wine is pressed away from the skins and is fortified with 98% alcohol to around 20% alcohol.  It is then left to age in neutral French oak barrels for five years before it is bottled.  The barrels are kept topped, or full, so the wine retains its vibrant color and does not lean in the direction of a Ruby or Tawny Port.

Veritas in Vinum,
Scott Harvey, Winemaker

HISTORY
The style of Port we know and love today can truly be called a “spoil of war” so to speak.  As early as the 1500s, wines from Portugal were shipped north to England and Europe.  Their long oceanic journey however, often caused the wine to spoil.  To help stabilize the wine during the trip, buckets of Brandy were added.  This reduced spoilage and kept the wines light, fruity and dry.

In the 1678, Britain declared war on France, thus closing off their supply of French wine the British had grown to love.  Through political pacts and treaties between Britain and Portugal, the wine industry in Portugal was spurred into tremendous growth.  During this time, it was discovered that the Douro Valley proved to be ideal for growing high quality and intensely flavored grapes, although the high tannins and astringency were not always desired.  To soften the wine, Brandy was added to the wine before fermentation was complete, thus leaving high levels of residual sugar and a level of alcohol somewhat higher than that of still wines, and thus Port, as we know it, was born.

EUROPEAN DESIGNATION
Port from the Douro Valley is the only true Port, and anything grown outside of this region is made in the “Port style”.  Being that we do not use European designations, we have given our Port style wine the strong and fitting name of Forté.

PORT GRAPE VARIETIES
There are 82 permitted grape varieties in Port production, although only 30 of them are recommended.  The quality and characteristics of each grape varies with the classification of grape varieties, making a distinction between “Very Good”, “Good”, “Average”, “Mediocre” and “Bad”.  The six most common varieties used when making Port or a Port style wine are Touriga Franca, Tinta Roriz, Tinta Barroca, Touriga Nacional, Tinto Cão and Tinta Amarela.

Our 2006 Forté is made up of 60% Touriga Nacional, 14% Tinta Cão, 13% Sousão and 13% Alvarelhão, all grown in the Sisney Vineyards of Amador County, California.

STYLING & BOTTLING
Our Forté is produced in the Late Bottled Vintage (LBV) style, meaning that the wine was left in the barrel anywhere from four to six years before bottling.  This style provides an experience similar to that of a Vintage Port style without the need for lengthy bottle aging.  Late Bottled Vintage styles are a single-vintage of a higher quality.  Our 2006 Forté was aged for 63 months in neutral French Oak barrels.

Although the technique of hand blowing glass has been around for thousands of centuries, it was not until the Roman Empire that the technique was implemented for the storage of wine.  In the beginning, the easiest and most consistent shape produced was a short, fat bottle with a tapering neck.  In keeping with the European tradition, we bottle our Forté in 500ml bottles that are short and squat with a large punt and a narrow neck.

The shape of our bottles makes it difficult to bottle our Forté mechanically; therefore, all bottling is done by hand.  This includes filling, corking, sealing and labeling.  For our 2006 vintage, we bottled just under 2000 bottles, or 330 cases.  The 2006 Forté can be aged for upwards of 30 years, but is delightful now.

IN CLOSING
The 2006 vintage Forté sits at 20% alcohol by volume and just slightly over 7% Residual Sugar, which balances nicely with the 3.41 pH.  This is a wonderful wine to serve after dinner or sitting by the fire.  This wine pairs nicely with a variety of foods including dark chocolate desserts or salty blue cheese and toasted nuts.

Less than a year ago we embarked on a journey of creating a new and interactive website, which was successfully launched in April 2011.  As with any new and exciting software expedition, part of the fun has been learning all of the functions and features available, and then utilizing them to help better your experience as a valued customer.  Below, we present some of our favorite features and functions, and invite you to share with us, and fellow Scott Harvey Wines fans, your thoughts, comments and opinions.

“PRODUCT REVIEWS“

Share with others your thoughts and comments on your favorite Scott Harvey and Jana Wines.  To post a review, visit our “Buy Wines” page, select the product you would like to review, and click the tab “Customer Reviews”.  Read what others have to say, and share with us your thoughts.

“SOCIAL SHARING”

With over 300 different applications, it’s easy to share with your family, friends and acquaintances your purchases and reviews of your favorite Scott Harvey and Jana Wines.

“NEW FACEBOOK PAGE”

“Like” our new Facebook page, and stay up to date on our activities, events and specials!  You can also post pictures of your favorite Scott Harvey and Jana Wines moments!

“NEWSLETTERS“

As valued fans of Scott Harvey and Jana Wines and loyal subscribers to our newsletter, we strive to provide you with fun, entertaining and useful information in our monthly newsletters.  If you have a topic suggestion or a favorite recipe you pair with a Scott Harvey or Jana Wine, send your ideas and pairings to Monica at monica@scottharveywines.com

In closing, as we continue in an era of social networking, e-mails and online shopping, we want to stay connected with our fans and customers!  When you share your comments, suggestions and opinions, you provide essential information not only for your fellow Scott Harvey Wines fans, but also to us, which will help us in making Scott Harvey Wines even better for years to come!

Ringing in a new year, celebrating a birthday or anniversary, and heck, even just the “next day”.  We all have our time to set resolutions, the tough part is keeping them!  As we welcome in 2012, we all know the standard resolutions: Eat healthier, exercise more, spend more time with family and friends, invest and budget, etc., etc.  This year, we thought it would be best to stick to resolutions we know we can keep!  Whether you’re an avid wine connoisseur or new to the wine world, here are some easy wine resolutions we’re sure you can stick with.

#1 – BOOST YOUR BRAIN
With so many ways to easily access information these days, it is a cinch to expand your knowledge of the wines you already know you love.  You can use these tools to also learn more about the wines you haven’t tried.  This year, explore the components of the wines you enjoy (varietal, appellation, pH and residual sugar, etc.) and then apply that knowledge to try new wines with similar features and see how they compare.  Who knows, you may just find some new favorites!  Click HERE to learn more!

#2 – TEASE YOUR TASTE BUDS
We all have our “go to” varieties.  Zinfandel, Cabernet Sauvignon, Chardonnay, Pinot Noir, the list goes on and on and on.  This year, try not to say, ”I don’t like [insert unfamiliar variety]“, and try something new.  Often times we learn to “dislike” a particular variety or region by only having tasted one wine of that variety or appellation.  Is that really fair?  Whether you’re wine tasting in a new region or trying a new variety, at least once a month, experiment, break the routine and try something new!  Refer back to Resolution #1.

#3 – REVEL WITH RIESLING
Keeping with the theme of Resolutions #1 & #2, we hope you will rediscover the “new” old-world style of Riesling.  In the recent past, Riesling saturated the market, and the wine world was inundated with overly sweet and incredibly unbalanced Rieslings.  In an effort to erase the stereotype, with great success I might add, winemakers are focusing on making crisp, low-alcohol Rieslings with a balanced ratio of residual sugar and acidity.  Being German trained, Scott has always made his Rieslings in a dry or off-dry fashion, and our 2009 Jana Mendocino Valley Old Vine Riesling is no exception.  Click HERE to learn more on Riesling styles.

#4 – FIX THE FARENHEIT
Do you sometimes find the temperature of your wine similarly resembles Goldilocks’ take on porridge?  “This one is too hot.  This one is too cold.  Ahhh, this one is just right.”  Temperature plays a key role in the way your wine will taste.  Too warm, and a wine can be flabby and missing character.  Too cold, and a wine can appear closed off and unwelcoming.  When served at the right temperature, your wine is exquisite and unforgettable.  To help create a memorable experience when serving and enjoying wine, click HERE to view our suggestions on serving temperatures.

#5 – STOCK UP ON (QUALITY) STEMWARE
You drink quality wine, right?  So why not use quality stemware?  It is easy to get overwhelmed by the variety of shapes, sizes and styles, and with good reason, there’s a lot to be said for the right wine glass, but that is a discussion for another time.  In any case, quality is key.  Whether your serving a red, white or sparkling, you want the glass quality to be first rate.  Ideally, a glass should be thin enough to show off the delicate colors, but also be sturdy enough to avoid wobbling and spills.  If you’re looking to make an investment, check out our new inventory of Scott Harvey Wines and Jana Winery wine glasses.  These are high quality wine glasses, perfect for every occasion.

#6 – RETHINK PINK
If you think Riesling is making a fierce comeback, take a look at the new world of Rosé.  Like Riesling, Rosé wines have been snubbed for being too sweet and unbalanced, and often times are confused with the other pink wine, White Zinfandel.  With great effort, countries around the world have taken a proactive stance to revive Rosé.  Today, winemakers are making great strides to produce refreshing, dry and flavorful Rosés, and Scott Harvey is no exception.  Our 2008 Jana Rosé of Grenache is light and delicate with refreshing aromas and a crisp, clean flavor.

#7 – SHOP SMALL
In November, the country celebrated the 2nd Annual ”Small Business Saturday”, and with great success.  Small businesses are the heart of America, and your support of your local businesses will keep the economy strong.  In addition, small businesses often times provide you with a better shopping experience.  This can include detailed information and one-on-one customer service.  While it’s sometimes true you may pay slightly more than you would in a big-box store, the individual and customized services can be priceless.  As a small business, we invite you to visit our Sutter Creek Tasting Room and learn first hand the advantage of shopping small.  Click HERE to read what others have to say about their visit.

# 8 – CRUSH CULINARY CUSTOMS
We all know the basic rule of food and wine pairing; ”Red wines with red meat and white wines with fish.”  While there is something to be said for this simple rule, the food and wine pairing experience can reach far beyond this.  The key is to experiment, break tradition, and find what works for you.  If you have a favorite ”unconventional” pairing, we’d love to hear them!  Suggestions can be sent to monica@scottharveywines.com

#9 – BUST OPEN THE BIG BOTTLE
If you made a resolution to spend more time with family and friends, it’s time to break out the big bottles!  Whether it’s a Magnum (equal to 2 bottles) or a 3 liter (equal to 4 bottles), or something even larger, we’re sure everyone will have a great time enjoying the company of loved ones along with some fantastic wine!  Large formats are also great as centerpieces at weddings, anniversaries or parties, and can be a great way to encourage mingling and meeting new people and trying new wines (See Resolution #2).  Click HERE, to view our selection of Large Formats, including our newest release of the 2007 Jana Cathedral Magnum and Double Magnum.

#10 – SIP, SAVOR & SMILE
A resolution often overlooked is the one to take more time to enjoy the simple things in life.  Whether it’s an early morning sunrise, a kind gesture from a stranger, a loving and heartfelt hug, a special homemade dinner or a glass of your favorite wine, take the time to enjoy the small things and seal each memory with a smile.

From all of us here at Scott Harvey Wines and Jana Winery, we wish you and your loved ones a year full of cheer, abundance and joy !

If there is one wine that is often misunderstood, it is Riesling.  With the wide variety of Riesling styles, ranging from very dry to extremely sweet, it can be difficult to decipher which one will suit your taste.  In this article, we will discuss the different styles of Riesling, specifically the German styles, and what key words to look for when choosing a Riesling.

Riesling originated in the Rhein and Mosel river valleys of Germany and France sometime during the 15th century, and gained massive popularity during the 17th century, beginning at the end of the 30 Years’ War in 1648 when Alsace was ceded to France.  The vineyards devastated by the war were replanted, mostly with Riesling, thus creating a boom to the Riesling varietal.  In centuries since, Riesling has seen its fair share of honor and nobility as well as dislike and aversion.  In the 1970′s and 1980′s, quantity over quality, along with poor craftmanship, marred the Riesling variety when unbalanced and overly sweet Riesling was produced.  In 2001 however, Riesling made a comeback when the United States became the second largest importer of German Riesling.

Today, Riesling is produced around the world and in many different styles.  The desire for quality has made Riesling the wine world’s “new” sweetheart, enjoying a double-digit market growth and culinary affections worldwide.  As Riesling makes its way back into the spotlight, it is helpful to know a little of the lingo when faced with choosing a Riesling.  Here are some brief definitions and classifications sure to help you pick a Riesling you will love.

STYLES
Trocken - “Dry” – For a German Riesling to be classified in the “trocken” style, there can be a maximum amount 0.4% residual sugar  for wines with lower acidity and up to 0.9% residual sugar for wines with higher acidity.

Halbtrocken - “Half-Dry” – To be classified in the “halbtrocken” style, there can be a maximum amount of 1.2% residual sugar for wines with lower acidity and up to 1.8% residual sugar for wines with higher acidity.

Feinherb - “Off-Dry” – This style is slightly sweeter than halbtrocken, with an unregulated designation.

Lieblich – “Semi-Sweet” – Not typically indicated on the wine label.

RIPENESS CLASSIFICATION
Kabinett - Essentially the first level of reserve grape selection, which have achieved minimum defined potential alcohol levels.  Kabinett style Riesling is lower in alcohol (8%-10%) and are made in the drier style.  This style of Riesling is a fantastic option for pairing with a wide variety of foods.  Our 2009 Jana Mendocino Old Vine Riesling is made the German Halbtrocken Kabinett style.

Spätlese – Translated as “late picking” and refers to Riesling grapes picked late during the harvest season.  This style is usually medium in body and can be made either in the dry or sweet style.  This Riesling style holds up well with foods with a bit of spice.

Auslese - Translated as “out picked” or select harvest, and refers to ripe grapes picked out from a specific cluster of berries.  This style can be crafted into either a dry or sweet style, and is the first Riesling range that may exhibit true dessert wine status.

Beerenauslese – Translated as “selected harvest of berries” and refers to grapes that have been affected by Botrytis, or noble rot, and hand selected.  This style is a luxurious dessert wine and pairs nicely with a myriad of desserts, more specifically peach-based desserts and caramel delights.

Trockenbeerenauslese - Translated as “dry berry select picking” and refers to a late harvest, Botrytis (noble rot) picking, where the berries have started to shrivel on the vine, thus concentrating the sugars and creating ultra concentrated, nectar like dessert wines.

Eiswein - Translated as “ice wine” and refers to grapes that have been frozen on the vine.  Unlike trockenbeerenauslese styles, the grapes for Eiswein should not be affected by Botrytis.  Eiswein is created from pressing frozen grapes, and produces a low-yield, high flavor, rich dessert wine.  Our 2010 Angel Eis is produced in this style (although the grapes do not freeze on the vines, but rather are frozen immediately after harvest).

FLAVOR PROFILE
Even though Riesling can be crafted in a variety of styles, the flavors are often similar.  Riesling exhibits aromas of apple, pear and peach, with delicate floral undertones, and often times notes of honey and spice.  The native soils Riesling grows is can also impart a certain mineral quality, which can explain why some Rieslings have hints of slate or limestone.

FOOD PAIRING
With the variety of Riesling styles made, this may be the one wine that is most versatile when pairing with foods.  Riesling’s flavors, residual sugar and acidity can accommodate even the most challenging flavors and spice profiles.  From appetizers to desserts, rich meats to spicy fare, Riesling is the “go to” wine.

AGING
We do not usually think of white wines as having a good aging potential; Riesling however is one of a few white wines that has the aging potential of many red varieties.  With their naturally high acidity, well made Riesling develops more complexity and structure the longer they are aged.  The most common aging periods for Riesling wines would be 5-15 years for dry, 10-20 years for semi-sweet and 10-30+ years for sweet styles.  However, there are some Riesling wines that have been highly rated and enjoyable with more than 100 years of aging.

IN CLOSING
No matter your style choice when enjoying a Riesling, if you’re looking for a crisp, refreshing and versatile wine, Riesling is the perfect choice.

To begin, I would like to thank all of those who subscribe to our newsletter!  We greatly enjoy and appreciate your interest and input.

With the holiday season rapidly approaching, I would like to talk about the wine best paired with a Thanksgiving turkey or Christmas ham; this being our 2009 Jana Mendocino Old Vine Riesling.

Having gone to winemaking school in Germany, I just can’t stay away from producing a delicate, off-dry Riesling.  The grapes for our 2009 release come from an old “40 plus year” vineyard in Mendocino County, owned by the Nelson family.  The cooler growing region allows us to pick the grapes to produce a wine in the German Halbtroken Kabinett style.  That means a wine with less than 9.5% alcohol, having the right balance between the 1% residual sugar and the crisp acidity, making the wine appear dry on the palate.

In crafting this wine, I’m trying to produce a balanced wine where the residual sugar masks the acidity and the acidity masks the residual sugar; thus counter-balancing the two with the effect that leaves the wine just dry enough on the finish, and will leave you longing for another sip.

Cheers!
Scott Harvey, Winemaker

As we head into the holidays, we are reminded of how difficult this year has been for many in need. There is no better time than now to help our neighbors and community with a heart-felt donation of food.   Join us in supporting the Interfaith Food Bank during the holdiay season.
For further information, please contact Muffin at (209) 267-0122.

One thing is for sure, the 2011 harvest will be one to remember.  With the wine regions of the world all experiencing completely atypical weather patterns from high heat to no heat, too much rain to no rain, what can we expect from the 2011 vintage?  This blog features some early harvest reports from the major wine regions of the world.

UNITED STATES – If one wine region was most affected by the unusual and severe weather of 2011, it is definitely the United States.  States like Oregon, Washington and California experienced late frosts, a non-existent spring, lots and lots of rain and a very short summer.  Texas on the other hand experienced record high temperatures from May through October, along with a severe drought and devastating wildfires.  The East Coast experienced severe heat waves along with nasty hurricanes.  From state to state, the wines produced from the 2011 harvest will all express the kind of weather the particular state experienced.

The biggest wine region of the United States,  the state of California, may very well have been most adversely affected by the severe and unusual weather of 2011.  Shortly after bud break, a late frost affected the regions of Napa, Sonoma, Paso Robles and the Sierra Foothills.  One winemaker in Paso Robles estimates some vineyards will only produce 15-20% of their average crop.  However, some Pinot Noir and Chardonnay crops have been reported at normal yields with excellent quality.  Other varieties did not fair as well in terms of yields, and some reports have yields at 20%-40% below average.  Nevertheless, like the harvests in Europe and the Southern Hemisphere, winemakers are predicting excellent quality with lower alcohols, balance acidity and full, structured flavors.

CLICK HERE to watch a video of Scott discussing the 2011 harvest.

FRANCE –  In what was predicted to be an early harvest, regions of France began harvesting grapes in the middle of August.  From flowering to harvesting, the temperatures throughout this region were unpredictable and inconsistent.  High heat during the day, cold spells in the evenings and rain from out of nowhere were all factors in the early harvest.

With respect to quantity, harvest yield is down anywhere from 20%-30% (on average) in some regions, primarily in Burgundy and Bordeaux.  Some predict that 2011 will be a winemaker’s vintage, meaning that the winemakers in France will have more involvement and responsibility for the final product.  There is talk of necessary chaptalization (the addition of sugar, not legal in the United States) to raise the potential alcohol levels, since the natural sugar levels of the grapes at harvest may not be sufficient.

SPAIN – High temperatures and scarce rainfall throughout Spain and Portugal have led to an early harvest.  Some regions, including Rioja, are experiencing low yields by as much as 30%.  Other regions, primarily those growing white wine grapes, are experiencing yields to match or exceed that of the 2010 harvest.

Although quantity is down in some regions, winemakers are finding the grapes to be of excellent quality.   Yields are lower and bunches are smaller.  This has lead to high concentration, high alcohol and lower acidity levels.   Growers and winemakers have to very selective with the grapes they will use.

GERMANY – Although an early flowering of the grapes showed great promise for the 2011 harvest in Germany, a late frost devastated the expected yields.  Sporadic hail also contributed to some of the damage, and thus required an early harvest.

Throughout the region, yields are down as much as 50%.  Even with the devastating weather, winemakers in Germany are optimistic and expect the surviving grapes to make wonderful wines for the 2011 vintage.

ITALY – Like the regions of France and Spain, harvest in Italy was much earlier than usual.  Severe heat and drought in the month of August caused plant stress which greatly lowered the 2011 yields throughout Italy.  In some regions, yields are expected to be as much as 10%-25% lower than the past few years.

Like much of the European harvest, although yields are down, quality is expected to be excellent.  Winemakers believe that the 2011 vintage will holds great promise, acknowledging the naturally rich extraction and good structure from the grapes.  One winemaker has compared 2011, at least in terms of climate, to that of the excellent year of 2001.

AUSTRALIA/NEW ZEALAND – Unlike the regions of Europe, who experienced an unusually early harvest due to high heat and unpredictable weather patterns, “down under” in Australia, challenges included flooding, humidity and cooler temperatures, resulting in longer hang times and a slightly later harvest.  Although temperatures were warmer in New Zealand, with harvest slightly earlier than past years, humidity in both countries meant constant struggle against mildew and botrytis.

Diligent vineyard maintenance was required, more than in the past, including consistent canopy thinning and spraying of the vines to prevent against rot.  Like the European harvest, yields from Australia are expected to be lower, but quality is expected to be high.  In New Zealand, yields looked on average, but to avoid a “bumper crop” similar to that of 2008, vines were thinned to keep quantities and quality reasonable.  One winemaker from Australia believes that the 2011 wines of Australia will be subtle, with great aromatics and elegant structures.  While another in New Zealand believes the wines will be “clean and intense, with lower alcohols, resulting in firm structures and pleasant rusticity.”

ARGENTINA/CHILE – Severe frost, cooler temperatures and late rains caused growers and winemakers in the countries of Argentina and Chile to fear a total loss of the 2011 grapes.  However, in March and April the weather began to cooperate, and the vines resumed their normal course of action, although a long, slow harvest ensued early into May.

The cool weather and large amounts of rain meant that growers and winemakers had to be very selective in the grapes used for wine making.  Some regions experienced upwards of a 20-25% decrease in yields.  However, like the regions of Europe, Australia and New Zealand, reduced quantity has lead winemakers to believe that the wines from the 2011 harvest in Argentina and Chile will be lower in alcohol, higher in acidity, thus creating more balanced and elegant wines.

In closing, I’m sure the 2011 season kept many winemakers and growers awake at night, wondering what could possibly happen next.  In some countries it was high heats that lead to an early harvest and in others it was cold, wet rains that have prolonged the usual harvest.  Overall however, the general consensus of the winemakers feel that the wines made from the 2011 harvest will be one for the history books, but only time will tell.