Forged in the Fire

Like all agriculture, growing wine grapes is subject to the whims of Mother Nature. Most growers and winemakers are used to it—as much as you can get used to something that threatens your livelihood. Wet years might provide a larger yield; more tons per acre, but the wine can literally be watered down from too much rain. Dry years, conversely, often produce the deep color and intense flavors that make for a notable vintage…but, the yield is smaller. 

Most winemakers, whether they own vineyards or not, follow the weather and other variables pretty closely. They want to know what’s happening in the vineyard long before the grapes get to the crush pad. At Scott Harvey Wines, Scott, Jana, and newly promoted Winemaker, Molly Haycock all spend a lot of time in the vineyards talking to the growers, sampling grapes and planning for the harvest. 

The weather at harvest time matters, too. If it’s too cold, the grapes may not develop the sugar content or other desirable components. Too hot and the grapes can get a little raisiny. Rain at the wrong time can cause fungus and other problems. These are the “usual” risk factors that make the wine business both fascinating and a little crazy-making at times. The weather, the temperature, the yield, are the typical risks involved in growing grapes and making wine.

Recently, another risk factor has been a cause for worry in the wine industry. Wildfires have always occurred in California, but lately, we have seen larger, more devastating fires that have destroyed lives, homes, and property. Recent fires in Napa, Sonoma, and Mendocino wine country also destroyed vineyards and wineries. The smoke was so heavy that many vineyards not directly threatened by the flames suffered “smoke taint” and the grapes were ruined. 

To really understand smoke taint I think you need a degree in chemistry, but simply put, heavy or prolonged smoke in the vineyard at the wrong time can permeate the grape skins. You can’t wash it off and it isn’t always apparent. Grapes that taste fine in the field and test OK in the lab might still produce an off-flavor during fermentation that ruins the wine. 

Amador County suffered through some smoky days last summer and fall, but Scott Harvey Wines has been fortunate so far. Our wine, like most of the wine produced in Amador County, has not suffered from smoke taint. The 2020 Amador vintages should be just fine.

So now, as they do every year, growers and winemakers are keeping an eye on the weather. 2021 is already noted for being a dry year. Hopefully, the vines will produce the rich, intense fruit that makes for a notable vintage. And hopefully, the yield, though it may be somewhat smaller, will still be good. And also, hopefully, despite the lack of rain and snow, the 2021 fire year will not be as intense as it has been in recent years.

There are already too many other things to worry about.

 

Picturesque Roadtrip to Wine Country

Art of Winemaking and Science

Winemaking embodies both art and science. The winemaker has to decide when to harvest based on the right sugar content, acidity, and tannin. And there are dozens more scientific variables to consider throughout the growing and winemaking process. The artistry is in knowing how these different components will interact with each other in the field, the vat, the barrel, the bottle, and eventually in the glass. In the long run, what really matters is does it taste good? Do you enjoy drinking it?

The history of wine is closely tied to the history of human society. The first “wine” was probably discovered by accident when some early humans ate wild grapes that had fermented on the vine. How long did it take before someone figured out how to improve on that natural process?  

Today, viticulture and enology, the sciences of growing grapes and making wine, are taught at prestigious universities. Wine can be chemically analyzed at every stage of the process and adjusted with additives. Some wineries manipulate some of their products to provide a consistent flavor profile vintage to vintage, regardless of the natural differences that occur in the growing and winemaking cycle. And some winemakers prefer to keep things simple.

And that’s what I love about Scott Harvey Wines. Scott has access to some of the best wine grapes grown in Northern California and he generally lets the fruit speak for itself. Harvest the grapes at the right moment, crush them, ferment the juice, let it age, usually in oak barrels, but maybe stainless steel, and then bottle it. Scott doesn’t usually stray very far from that basic process. Scott’s 45-plus years of experience gives him deep insight into how annual differences in rainfall, temperature, length of the growing season and more will affect the year’s vintage.

That depth of experience also comes into play in the blending process. Many of Scott’s wines are 100 percent single varietal, and some, like the Toy Barbera, for example, are single-vineyard varietals—all Barbera from one very special vineyard. But he does blend some of our wines to provide a different flavor profile and to enhance the year-to-year differences in some varietals.

For example, take a taste of the 2018 Griffin Society Zinfandel sometime. (You have to be a wine club member to buy it.) The 2018 Zinfandel is a great wine on its own. Scott wanted to make a special wine for the Griffin Society so he blended in 24 percent of the 2018 Syrah, also a very nice stand-alone varietal. The resulting wine takes on a whole new personality with a beautiful, rich red color, a fruit-forward aroma, and a hint of cedar on the finish. It is a remarkable wine.

 

That’s the artistry of Scott Harvey’s winemaking. Sure, there’s science involved, too but it’s really his experience, knowledge, and palate that define Scott Harvey Wines. So, as always, we invite you to enjoy our wines with your eyes, your nose, and your palate. Share it with friends and family. Pair it with different food and enjoy it again and again in different settings. Scott Harvey wine is art in a bottle—with a little science to back it up.

Take a trip this summer without the airfare

Scott Harvey is probably best known for lush red varietal wines. Our Zinfandel, Barbera or Syrah are like Scott himself. They are products of Amador County with a hint of worldly sophistication. Scott Harvey reds are equally comfortable on the front porch swing or the best table in a fine dining establishment.

 

But Scott also makes some phenomenal whites and rose’s. These wines speak to Scott’s younger years in Europe learning the craft of winemaking. That is why all of us at Scott Harvey Wines are very excited to have a new release of whites and rose’s to share with you, including Tickle Me Pink, a perennial favorite for the summer season. (Don’t miss the Tickle Me Pink release party coming up on April 25.)

 

In addition to Tickle Me Pink, we also have new vintages of Sauvignon Blanc, Dry Riesling, Vermentino and Rose’ of Barbera. These wines embody the light, crisp, well-balanced European style of wine that Scott enjoyed as a young man. It’s great to have 2020 vintage white and rose’ wines in our lineup.

 

I was planning to offer a description of each of these wines—but I don’t have the palate or the vocabulary to write tasting notes. What I can tell you is that just like Scott’s red wines, these whites and rose’s offer more than just a nice glass of wine. They are passports to the world.

 

 

 

 

Sip the Dry Riesling, and be transported to Alsace and the banks of the Rhine River.

 

 

 

Taste the Vermentino—and you’re on the isle of Sardinia enjoying a Mediterranean sunset.

The Sauvignon Blanc is your ticket to the Loire Valley. 

And the Rose’ of Barbera? Dinner al fresco at a lakeside villa in Como…or, your own back patio.

These wines offer a sense of adventure, a taste of Europe, and wonderful accompaniments for a wide variety of cheese, bread, fish, poultry, and other foods

 

 

 

 

 

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And…the Tickle Me Pink. The best description I’ve ever heard for “TMP” is “It’s a giggle in a glass.” I’m not sure who said that first…it wasn’t me but I wish it was. This Rose’ blend has just a hint of effervescence, and beautiful blush color. It’s floral, fruity, fun, and refreshing—especially when sipped ice cold on a hot summer day. And on top of all that, it has a pin-up girl on the label.

l.

 

Please join us for the Tickle Me Pink Roll Out Party. Come dressed as our Tickle Me Pink model and enjoy free tasting for two people! Or, wear pink and enter to win fabulous raffle prizes!!!  (Reservations required for our Sutter Creek and Shenandoah Winery locations, no reservations necessary at our Old Sugar Mill tasting room.)

 

So, as the weather warms up and gathering together becomes OK again, (hopefully) take a taste of our new white and rose’ wines. They offer the best of European and Amador County wine-making. At least one of them is sure to tickle you pink.

 

 

 

 

 

Spring has sprung at the Old Sugar Mill in Clarksburg, CA

Springtime in Amador County and the Shenandoah Valley means grape buds are beginning to break on the vines, wildflowers are blooming. The warmer weather makes it an idyllic setting to sit outside with a glass of wine and enjoy the annual renewal of life. The same things are true in Clarksburg at the Old Sugar Mill where Scott Harvey Wines has a third tasting site open on Saturdays and Sundays. 

 

The Old Sugar Mill was built in 1934 to process sugar beets. It closed in 1993 and sat vacant for about a decade. The beautiful, cavernous brick buildings have now been repurposed for wine production and tasting. It sits just off the levee road along the Sacramento River among Yolo County vineyards that replaced the sugar beets many years ago. The Old Sugar Mill is home to more than a dozen wineries and lots of open space. 

 

Yolo County recently moved into the "Orange Tier" and after so many people have been sheltered in place for so long, an open, inviting space to enjoy the spring renewal is especially welcome. There are usually some food trucks available on the weekends and visitors can purchase a variety of food items to go with the wine. There are tables and chairs, bench seating and an ample lawn area that allows for casual dining and sipping with plenty of social distance.

 

The Scott Harvey tasting site is in "The Boiler Room" a huge open building that is also used for weddings and other events. The tasting room staff sets up tasting tables outside as well and patrons can enjoy the spring weather as they sip Scott Harvey's spectacular wines. The site is also open for wine club members to pick up their allocations. 

 

The Old Sugar Mill is just 15 minutes from downtown Sacramento and offers easy access to Scott Harvey Wines. The tasting room staff is friendly, knowledgeable, and always happy to see Scott Harvey fans or people new to wine altogether. The setting also makes it an attractive stop for bicyclists, boaters, and day-trippers from almost anywhere in Northern California. 

 

 

The swallows have just returned to The Mill, as they do every spring to nest, giving bird watchers another reason to visit. It's fascinating to watch them flying to and from the river as they build their mud-nests in the exterior nooks and crannies of the brick buildings

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Of course, Scott Harvey fans are always welcome at our Amador County winery and tasting room in the Shenandoah Valley and our second site in Sutter Creek. However, we also invite you to check out the Scott Harvey tasting room and the Old Sugar Mill. The same great wine and attention to detail in another idyllic setting.

Scott Harvey tasting rooms:

 

Old Sugar Mill, 

35265 Willow Avenue, Clarksburg CA 

11-4 Saturday and Sunday only

 

Shenandoah Valley, 

10861 Shenandoah Road, Plymouth CA, 

11-4 every day reservations required 

 

Sutter Creek,

79 Main Street, Sutter Creek CA

11-4 Tuesday-Sunday reservations required

Wine and Chocolate for Valentine's Day - the perfect pairing

Chocoate and wine don't really share much of the same "terroir".

Most cacao trees are grown in West Africa, Asia, and South America.  Most South American cacao is grown in Brazil and Ecuador, not wine producing countries like Argentina and Chile.  That's because cacao trees grow best in heat and humidity.  Vines, on the other hand, do not.

Think wine goes with just any chocolate? Think again! The richness, sweetness, and center palate of any type of chocolate pairs best with wines with equal richness. They also pair best with wines that have some perceived sweetness, either from residual sugar or alcohol, and a structured tannic center and finish to help draw out the extractive nature of both the chocolate and the wine. 

With that, we’ve broken down the three most popular types of chocolate and paired them with the perfect Scott Harvey wine for you to enjoy year-round. Whether you use this for a virtual wine and chocolate tasting, a girl’s night, dinner party, or date night, these pairings won’t disappoint!

White Chocolate & Tickle Me Pink Rose

It’s no secret white chocolate is sweeter than dark, and a great rule of thumb is the sweeter the chocolate, the sweeter the wine. 

White chocolate isn't technically "true" chocolate because it doesn't contain cacao (the brown part with all the flavanols)

Since white chocolate is delicate enough to match with white wines, our sexy, sassy Tickle Me Pink delivers flavors of peaches and cream with floral notes of rose and a touch of spritz.  Sparkling wines make the pairing have extra creaminess.

 

Milk Chocolate & Forte Port-style Wine

Milk chocolate requires something a touch heavier, and our Forté Port-style wine is the ticket. Flavors of candied red fruits, raspberry, and cranberry melt into flavors of red licorice and chocolate, while the soft tannins flow into a long, sweet plum finish. This hint of sweetness coupled with earthy undertones rounds out the chocolate beautifully.

While our Port is a touch sweet, it won’t overwhelm the palate with too much sugar, meaning it can also pair perfectly with fudge and chocolate chip cookies. This wine is complex enough to make the tasting experience intriguing, but won’t clash with or overpower it.

 

Dark Chocolate & Just One Last Kiss Red Blend

Last but not least, bold and savory dark chocolate is the perfect excuse to explore a dryer wine. The polyphenols in dark chocolate mirror those in wine which can give both a somewhat bitter taste. It's also the part of the chocolate that gives you all the health benefits.The bitterness in dark chocolate is what you want to balance out with a properly selected wine pairing. 

Our first recommendation is the Just One Last Kiss Red Blend, which has 11% of our Forte Port-style wine blended in to add to the complexity of this pairing. The base of this fruit-forward red blend is Zinfandel, while the Forte laces through the wine to make up the full-bodied finish. Made with a mouthwatering balance, the wine is full of spicy cloves and blackberry fruit.

Because dark chocolate is such a show-stopper, our pairings don’t end there! Our Jana Cabernet Sauvignon hails from three vineyards all very close together off of the Silverado Trail in Napa Valley. This wine was aged for 21 months in French Oak creating a flavorful experience with well-rounded tannins, structure, and aromas. This dark chocolate works with this wine because it mellows the tannins, but also has enough fruit and structure to withstand the boldness of the chocolate. This is the ultimate classic pairing!

Finally, if you’re feeling “zin-ful”, our InZinerator Zinfandel - which has 9% of our Forte included - is also a wonderful option because it’s full of bold black cherry flavors. This wine is a lone warrior in the world of Zins, and Oak aging contributes to its rounded complexity with just a hint of sweetness.

No matter your chocolate preference, we have a wine for every type and every occasion!

Effects of COVID-19 on the Business

Listen as Scott discusses the effects of COVID-19 on wine production and how it financially impacts both our winery and wineries alike. Simply click the photo to watch the video!

​Learn about the impacts on wine production:

Learn about the financial impacts on the winery:

Cooking During the COVID-19 Shelter-In-Place: As Told By Chef Brian Overhauser

As a young boy, I remember many times looking into our family pantry and saying to my mother, “there’s nothing to eat in here!” The reason I would say that is because I was only looking for what I wanted, not what was there.

At one point or another, I’m sure we’ve all investigated our pantry full of food items and simply did not see a meal. Most often we drive to the store and buy what we crave at that moment, then go home and make ourselves happy with what we want. Not a bad way to live, but things have changed this week - I’m shut-in for the first time in my life!

The Challenge

This week, I decided to challenge myself by creating spontaneous meals from only my pantry with a little help from my freezer, spice cabinet, and wine rack.

For me, wine and food pairings are about balance. With the many tastes and aromas found in wine, I attempt to marry the flavors and textures of an ingredient to a specific wine. I call this “reverse pairing”. In my perfect pairing, neither the wine or the food dominate each other. The two together deliver a level of contrast and balance that neither could achieve alone.

Complement vs. Contrast

There are two directions one can take when pairing wine with food. You can either complement the wine with similar flavors profiles, or go for contrast (as in, opposing flavors). Complementary flavor matching is generally more successful; however, while opposing flavor pairings may be more complex, the satisfaction of getting it right is extra rewording.

The most important thing to remember is to be an adventurist and enjoy the journey!

As mentioned earlier, at first glance it doesn’t appear there’s much of a meal in the pantry, so let’s investigate what might be hidden.

Option 1: Spicy Red Beans & Rice

Based on what I find first, I’m envisioning a simple but slightly spicy red bean and rice dish which will be very easy and pair perfectly with our InZINerator Zinfandel.

The main ingredient here is a bag of dried red beans, or any dried beans you might have. Canned beans would be faster, but you won’t get the complexity and depth resulting from the slow cooking with all the spices and aromatic ingredients. Even so, we’re not in much of a rush these days so you may as well enjoy it!

Simply pour the beans into a stockpot and add 2 quarts of fortified water. Then, bring to a boil and reduce to a medium-low heat for one hour. Drain the water, return beans to the pot, and add the 1 quart of fortified water. Add the remaining ingredients and set to medium-low for another hour.

I’ve put together the full recipe and everything you’ll need, here. The total time to craft this was 2 ½ hours, but that’s largely due to the cook time as the skill level is very easy. [A plate of food on a table Description automatically generated]

Option 2: Chicken Two Ways

In order to make a chicken taste close to the free-range chickens you might find in a restaurant, you must brine the bird.

I decided to brine the chicken whole, so I used a 12-quart non-reactive container, preferably with a tight-fitting lid.

My standard brine is 3 cups of salt and 1 cup of sugar, and what you do to add additional flavor is determined by what aromatics and goodies you have on hand.  [A bowl of soup Description automatically generated]

I found some citrus that needed to be used and happened to have some fresh thyme and oregano. I then filled the container with cold water, added the ingredients, and stirred to dissolve all of the salt and sugar.

Add the whole chicken and refrigerate it for 6 to 10 hours, then sit back and let the magic happen.

Now that I know I have a brined chicken in my future, what’s in the pantry?

At this point, I have no preconceived idea what this chicken will be, but here are my choices from the pantry - now the creativity and fun starts!

Oven-Roasted French-Style Chicken

To keep it simple, I chose an oven-roasted chicken. While in France, I saw a wonderful and very simple method of butterflying a whole chicken for oven roasting that cooks it very evenly. 

Simply take some good poultry shears and cut out the backbone by cutting up one side of the backbone and then down the other side. Remove the backbone, then put the chicken breast side up and press very hard on the chicken to flatten it out. Tuck the wings back and bring the leg and thigh section into the side of the breast. [A piece of food Description automatically generated]

It’s been 6 hours in the brine, and I have butterflied it as described. I then put the chicken into a 350-degree convection oven for 45 minutes, then dropped the temperature to 220 degrees for another 45 minutes. The photo included here is what this should look like.

You’re welcome to stop here and simply pair this chicken with basic vegetables and a side, such as rice pilaf or couscous. Or, you can continue on to the next and final recipe to shake it up a little!

Chicken Tacos

My lovely wife Nancy has asked for chicken tacos, so I decided to go in that direction but apply my French technique and have some fun.  [A picture containing indoor, table, room, clock Description automatically generated]

I selected enchilada sauce, a can of roasted green peppers, and canned refried beans. I also had some shredded cheese and sour cream in the fridge. As a garnish, and to bring some green to the dish, I cut a fine shred of raw broccoli off the tops simply because I had it on-hand. That’s how new thinking happens in the culinary arts - “if you have it, use it.”

Both versions of these chicken dishes would pair beautifully with our Tickle Me Pink Rose, which has an off-dry characteristic and a very nice effervescence. It’s a great wine for a spicier flavor profile such as this.

No matter what you piece together in your kitchen during these uncertain times, we hope this helps you find some inspiration and a little fun along the way! While our tasting rooms might be closed, our online wine shop remains open so you can stock up and create your own masterful wine and food pairing. If you’d like to email me directly regarding recipes or directions, please feel free to do so at chefbrian@scottharveywines.com.

History of Zinfandel and Amador County

You may or may not know how significant the Zinfandel varietal is in Amador County, but with this month being Zinfandel month for Scott Harvey Wines, Scott took some time to elaborate on the various plantings and noteworthy events of this grape in our region. Enjoy Scott’s account of the history of how Zinfandel came to be celebrated in this part of California, and how he became involved in working with the grape.

First Major Zinfandel Plantings

Zinfandel first came to Amador County during the California Gold Rush. Gold was found in the Sierra Foothills in 1848, and soon the California Gold Rush of 1849 was attracting large numbers of people from all around the world to the Sierra Nevada and what would later become Amador County. These gold miners brought a thirst with them, and soon some of them began to plant vineyards on their mining claims. Incredibly, our Vineyard 1869 Zinfandel is a vineyard that still produces wine from this period. 

The vineyard was planted on the Upton gold mining claim and was developed by Mahala Upton, a widow with six children. Not only is this vineyard still making wonderful wine, but many of her descendants are still farming in the Shenandoah Valley of Amador County today.

Second Major Zinfandel Plantings

From 1920 until the end of 1933, Prohibition took its toll on Amador County’s commercial winery production with only one winery surviving. The rest of the grape growers, including my grandfather, moved to selling grapes to the home winemaking market. They sold grapes to what we called “Jobbers”. These were people that bought grapes in wooden grape boxes and sent them east on railroad cars to the markets in Chicago and New York. In fact, some of the great wine family names you know of today started out this way. The Gallo brothers, Ernest and Julio Gallo, were both born in Amador County. Robert 

Mondavi, originally from an Italian mining community from the iron ranges of Minnesota, was sent to California to secure grapes during Prohibition.

Grape acreage in Amador County increased during Prohibition because the terroir in this county produces grapes at higher sugar levels while maintaining great acidity. Since home winemakers don’t use SO2 (sulfur dioxide), the naturally higher alcohol levels from the Amador Zinfandel would make the wine last longer, or as the home winemakers put it, “the wine was less likely to go sour.” 

Third and Current Zinfandel Plantings

During and after Prohibition, Zinfandel growers of Amador county continued to sell their grapes to home winemakers. However, things were soon to change because of a Sacramento college teacher by the name of Charles Myers. 

As an accomplished home winemaker in the early 1960s, Charles was lamenting to one of his classes about the high cost of grapes in Napa Valley.  A student-directed him to her cousins in Shenandoah Valley who grew Prohibition-era Zinfandel vineyards, and the rest is history. The high quality of Charles’ Amador county Deaver Vineyard Zinfandels got people like Sacramento wine merchant, Darrel Corti, and Napa Valley’s Trinchero family to invest in Amador County Zinfandel and promote it. From there, Corti convinced a man named Cary Gott to build a substantial winery in 1973. In 1974, I went to work for Cary Gott at Montevina Winery as an apprentice. Ever since I have been making and promoting Zinfandel from Amador County, going on 46 years now. 

Cheers to Zinfandel month and this incredible grape we’re proud to produce for you each year. If you’re local, stop in and try our classic Amador County wines - we’re open daily from 11am-5pm!

- Scott Harvey, Winemaker

Our Highlights of 2019!

2019 was quite a year! We have so many wonderful things to celebrate and highlights to share, check out a quick summary of our year below!