Wine Club Newsletter - November 2023
Cosmic Mouthful: Tasters Savor Fine Wine that Orbited Earth
Cosmic Mouthful: Tasters Savor Fine Wine that Orbited Earth
Researchers study wine, vines that went to space station
By MASHA MACPHERSON & ANGELA CHARLTON
BORDEAUX, France
It tastes like rose petals. It smells like a campfire. It glistens with a burnt-orange hue. What is it? A 5,000-euro bottle of Petrus Pomerol wine that spent a year in space.
Researchers in Bordeaux are analyzing a dozen bottles of the precious liquid — along with 320 snippets of merlot and cabernet sauvignon grapevines — that returned to Earth in January after a sojourn aboard the International Space Station.
They announced their preliminary impressions Wednesday — mainly, that weightlessness didn’t ruin the wine and it seemed to energize the vines.
Organizers say it’s part of a longer-term effort to make plants on Earth more resilient to climate change and disease by exposing them to new stresses, and to better understand the aging process, fermentation and bubbles in wine.
At a one-of-a-kind tasting this month, 12 connoisseurs sampled one of the space-traveled wines, blindly tasting it alongside a bottle from the same vintage that had stayed in a cellar.
A special pressurized device delicately uncorked the bottles at the Institute for Wine and Vine Research in Bordeaux. The tasters solemnly sniffed, stared and, eventually, sipped.
“I have tears in my eyes,” Nicolas Gaume, CEO and co-founder of the company that arranged the experiment, Space Cargo Unlimited, told The Associated Press.
Alcohol and glass are normally prohibited on the International Space Station, so each bottle was packed inside a special steel cylinder during the journey.
At a news conference Wednesday, Gaume said the experiment focused on studying the lack of gravity — which “creates tremendous stress on any living species” — on the wine and vines.
“We are only at the beginning,” he said, calling the preliminary results “encouraging.”
Jane Anson, a wine expert and writer with the wine publication Decanter, said the wine that remained on Earth tasted “a little younger than the one that had been to space.”
Chemical and biological analysis of the wine’s aging process could allow scientists to find a way to artificially age fine vintages, said Dr. Michael Lebert, a biologist at Germany’s Friedrich-Alexander-University who was consulted on the project.
The vine snippets — known as canes in the grape-growing world — not only survived the journey but also grew faster than vines on Earth, despite limited light and water.
Once the researchers determine why, Lebert said that could help scientists develop sturdier vines on Earth — and pave the way for grape-growing and wine-making in space.
Christophe Chateau of the Bordeaux Wine-Makers’ Council welcomed the research as “a good thing for the industry,“ but predicted it would take a decade or more to lead to practical applications. Chateau, who was not involved in the project, described ongoing efforts to adjust grape choices and techniques to adapt to ever-warmer temperatures.]
“The wine of Bordeaux is a wine that gets its singularity from its history but also from its innovations,” he told The AP. “And we should never stop innovating.”
Private investors helped fund the project, which the researchers hope to continue on further space missions. The cost wasn’t disclosed.
MacPherson and Charlton write for The Associated Press.
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Treasury Wine Estates announces acquisition of fastest growing luxury wine brand in the United States, DAOU Vineyards¹
Treasury Wine Estates Ltd (ASX:TWE), one of the world's leading wine companies, today announced that it has reached an agreement to acquire DAOU Vineyards, the acclaimed luxury wine business founded by brothers and co-proprietors Georges and Daniel Daou for an upfront consideration of $900 million, plus an additional earn-out of up to $100 million. This transformative deal will accelerate TWE's focus on a portfolio that is increasingly luxury-led with a greater presence in key growth markets such as the U.S.
Founded in 2007 and based in the U.S. winemaking region of Paso Robles, California, DAOU is the fastest-growing luxury wine brand in the U.S. trade over the past year[2] and is recognized throughout the industry for its award-winning Cabernet Sauvignon-based PATRIMONY wines, unique consumer profile, and benchmark-setting luxury experiences. DAOU's fully integrated digital platform, DAOU+, combines e-commerce and membership with seamless and unique features that increase consumer loyalty.
DAOU is a strong complement to TWE's existing portfolio in upper-luxury price points and fills a key portfolio opportunity for Treasury Americas in the $20-40 range, as well as strengthens its luxury portfolio in the $40+ range. Utilizing TWE's global marketing and distribution expertise, the company's long-term vision is to bring the exceptional DAOU portfolio, winemaking philosophy and unique luxury consumer experiences to new international markets. TWE will also explore sourcing opportunities outside the U.S. for DAOU, as part of its global sourcing strategy. SIGH ....
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Cheers!
Gary Parker, Owner
The WineSellar & Brasserie
2022 Riesling, David Hill, First Pick
Growing Region Tualatin Hills AVA, Oregon
Varietal Composition 100% Riesling
Fermentation 100% Egg Shaped Vessels
Alcohol Content 13.2%
Suggested Retail $32.00
WineSellar Club Price $24.99
Broad Strokes:
From the Winery: The David Hill Vineyard is a 40-acre contiguous southeast, south and southwest facing hillside nestled within our 140 acre property in the Northern Willamette Valley. Situated between 360′ and 625′ in elevation on Laurelwood soil, this estate vineyard is a special place with a unique and mysterious history – a story still being revealed. The older plantings of self-rooted Pinot Noir, Pinot Blanc, Chasselas, Muscat, Sylvaner, Sémillon, Riesling and Gewürztraminer are 50+ years old. The older vines take advantage of the Laurelwood soil, whose roots have reached the basalt layers and allow the wine from these older vines to express their true sense of place (terroir).
Appearance:
I would consider the packaging more a piece of art and a distinctive branding before I would a wine label. It doesn’t really say what it is if on a shelf. But it is really cool, original and individualistic. Good info on the back label. The wine is lovely with a honey/light gold hue. And reflects light wonderfully.
Nose:
The spicy aromatics are intriguing captivating. Pear fruit is foremost, along with the delicate perfume of white flower, fresh beeswax and citrus. The citrus is specifically lime with notes of ruby red grapefruit, with herbal notes of mint/basil.
Texture:
Medium full in body with expansive fruits in the middle palate. Firm acids hold the honeyed, dairy like texture in check. The wine keeps your mouth watering after each sip. The finish is long and lingering.
Flavors:
The pear fruit is obvious and compelling to my tastes, as is the citrus honey and lime notes. Basil stands out a bit as well. David Hill Winery speaks to the special soil components of their vineyard, of volcanic soils, silt and basalt and pisolites. Pisolites are little rounded balls of iron oxides that creates a mineral/rocks/iron flavor to the wine I really enjoy. Exciting!
Serving Suggestions:
Great for November in San Diego! Drink in the back yard, by the pool or grill, or enjoy indoors with light appetizers.
2019 Outerbound Petite Sirah
Growing Region Sonoma County, California
Varietal Composition 100% Petite Sirah
Fermentation 33% New Oak
Alcohol Content 15%
Suggested Retail $40.00
WineSellar Club Price $32.39
Broad Strokes:
Brought up among the grapevines of California, we are a new era of winemakers, banding together and venturing out into new and uncharted territory. As the 6th generation of winegrowers in the Phillips family, we wanted to forge a new path in the rugged terrain of the North Coast wine region.
It's true that the steep hillsides and cool valleys make for a vastly different terrain than our old stomping grounds of Lodi, but therein lies the appeal. We're united in our love of both wine and adventure, and we see the search for the best varietals and vineyards as our next challenge. We are the North Coast Wine Co., and we're excited to help you discover the many varied appellations of this incredible wine region.
Appearance:
In a thicker, impressive bottle, it has a somewhat homey feel to the label, meaning not corporate, but rather, family or small group. The overall design is interesting, individualistic, and unique, but could use a bit more color contrast. Back label info is welcome as always. The wine is very dark red and black at the core.
Nose:
Very deep, very dark black fruits, this extracted monster will need time to develop all the characteristics waiting to please and excite you. Also note blackberry, coffee, chocolate, maple syrup, roasted nuts, but still, very heavy on the dark fruit.
Texture:
Solid, welcoming presence. It has a rich and full entry on the palate, with the feel of luscious deep fruits and well-rounded power. For such a big thing, it has outstanding balance, and a very long, lingering finish. Superb round richness, dry though slightly creamy, full in body. Firm tannins hold the wine together well.
Flavors:
Blackberry, blueberry, very dark berries (fruit and skin), savory sweet smoked red meats, red & black licorice, sweet vanilla oak, cappuccino, smoke, toasted nut and a crush of fresh herbs.
Serving Suggestions:
Have with BBQ and steaks and put six bottles in the cellar for 2030 and beyond.
2017 Ektimo Petite Sirah
Growing Region Russian River Valley, California
Varietal Composition 100% Petite Sirah
Fermentation French Oak Barrel Fermentation
Alcohol Content 14.7%
Suggested Retail $34.00
WineSellar Club Price $30.59
Broad Strokes:
Dominic Xie was born in 1962 in the wine country of Ningxie Province, China. Coming of age in the aftermath of the Cultural Revolution he studied at Stanford, raised a family, pursued a successful career in government and business, but never forgot his roots in the vineyards at the edge of the Gobi Desert.
In 2012 the Xie family acquired the former Cahill Estate and winery in the Russian River Valley. In his many years of travel around China and the world, Dom had quietly but consistently pursued his love of wine and country life in Mediterranean Europe and the Americas. But it was California that spoke to him most clearly, to his own love of the land, of purity and simplicity. Ektimo (from the Greek, “εκτιμώ”, to appreciate) is Dom’s expression of gratitude for the bounties of nature and fortune, his desire to use them well here, and most of all, our desire to share them with you.
Appearance:
Very nice-looking bottle of Cabernet Sauvignon, with a distinctive textured graphic of a local aviary product. Like the embossing on “EKTIMO” as well. I really enjoyed the thought on the back label wording. The wine is pitch black at the core, bleeding out to a dark magenta on the rim.
Nose:
Wild black berry. Ripe black fruit. Dense aromatics need a lot of time to show all the various scents the wine has to offer. Deep fruit, much like that of Blueberry/raspberry compote. Earthen notes of wood, crushed herbs.
Texture:
Medium full in body and weight, with a feel in the mouth where the fruit just keeps on coming. Rich in succulent fruit on the middle palate, juicy, mouth-watering, with a long and even finish.
Flavors:
Look to the notes from the “Nose”, as that translates into the flavors of the wine: Wild black berry. Ripe black fruit, Blueberry/raspberry compote. Earthen notes of wood, crushed herbs.
Serving Suggestions:
For its strength and flexibility, try it for a Thanksgiving wine. Will age 10 years in the cellar.
2017 Jillian’s Blend, Laird Family Estate
Growing Region Napa Valley, California
Varietal Composition 42% Cabernet Sauvignon, 23% Syrah, 9% Merlot, 3% malbec, 1% Petit Verdot
Fermentation 21 Months, 90% French, 10% American
Alcohol Content 14.9%
Suggested Retail $55.00
WineSellar Club Price $41.39
Broad Strokes: 92 Points, Wine Spectator
From the Winery: For consulting winemakers Paul Hobbs and Julian Gonzalez, the attraction to help the Laird’s craft their own wines began simply with their family. With Ken having over 40 years in the business, they recognized that he truly understood the ‘ins-and-outs’ of the industry and were able to meet the unique trends and challenges of the wine business.
Paul and Julian saw Ken’s determination and knew he was in it for the long run, not simply for hobby’s sake. They also believed the combined vineyard expertise of Justin and Ken was tough to beat. Lastly, there was a shared vision and goal to produce great, estate wines.
Appearance:
The familiar Laird Family Estate label on the tall bottle with “Jillian’s Blend” at the bottom denoting the designation. The wine is similar to the 2016 in color, almost black nearly all the way through with mature looking crimson on the edges.
Nose:
The wine is quite similar to the 2016 we had last year. Aromas are consistant of lovely smoke, deep penetrating oak and dark fruit essence. The same complexities from the multi-varietal content kept me quite interested, and I found my nose dipping in quite often. Vanilla, dark cherry, vivacious fruit.
Texture:
The wine has a “mature, youthful verve” if you will. Six years beyond the vintage and we get to relive its youthful zest in ripe fresh fruit, and experience its six years of maturity with some aged complexities. Black pepper and vanilla smoke and oak.
Flavors:
While Syrah is only 23% of the blend, the varietal character comes through firmly. But the Cabernet and Merlot add silkiness, red and black fruits, vanilla oak, fresh herbs and notes of black pepper.
Serving Suggestions:
It will cellar for another 10 years. I’d put this away for another 5 to 10 years and start drinking a bottle or two every year thereafter.
2019 Majuscule, Mount Veeder Cabernet Sauvignon
Growing Region Wildcat VYD, Mt. Veeder, Napa Valley, Ca.
Varietal Composition 82% Cabernet Sauvignon, 14% Merlot, 4% Cabernet Franc
Fermentation 24 Months French Oak, 60% New
Alcohol Content 14.5%
Suggested Retail $105.00
WineSellar Club Price $94.49
Broad Strokes: 95 Points Wine Enthusiast, 95 Points AFW Competition
From the Winery: Only 144 Cases Produced
Working with our good friend Lisa Chu, a longtime grower on Mount Veeder, we made two barrels of the first two Majuscule wines in 2009 as a side project. We enjoyed sharing the wine with friends, and at the time, we thought it was just a fun endeavor. But the seed was planted for what was to come years later.
In 2018 Majuscule became an official winery. We ar still rooted to Lisa’s Wildcat Vineyard, located on steep slopes 2,000 feet above the western side of Napa Valley. The vineyard is stunning and has several micro-climates and grape clones. It is challenging to farm, yet the extra effort yields incredible results in the bottle.
Appearance:
A gorgeous, somewhat understated label, abstractly depicting the vineyard plots from Lisa Chu’s exciting property high up on Mount Veeder. The wine is black at the core, brilliant garnet at the edges.
Nose:
The hypnotic aromatics gush a load of dairy cream, dark cherry, vanilla and chocolate. Laced with spicy, well treated wood oak nuances, black pepper shine through before further revealing blackberry and blueberry fruit.
Texture:
The medium full entry, as a reflection of the nose, also feels creamy. Of course, we have our wine edges in there, finely integrated tannins, lively acidity, and a rather compelling multi-layered lushness. Sweet tannins.
Flavors:
The first thing that came to my mind was slow-roasted black cherry meat. Then blackberry, and blueberry as well. It has excellent fruit intensity, exuberantly riding in the dairy vehicle. Lovely notes of sweet vanilla oak, well treated fine grain wood, hints of smoke, black pepper, and luscious red fruits.
Serving Suggestions:
Keeper in the cellar for 15-20 years, so says the winery. You will be VERY happy with that!
Fava
FAVA (YELLOW SPLIT PEAS PUREE)
Having just returned from our wine and food tour in Greece, we were enthralled with a recipe we learned from a cooking class in Santorini at the winery Artemis Karamolegos. It was taught by Chef Chrysostomos Prasasatzis, otherwise known as Chrysos.
The Fava of Santorini is indigenous to the island. The volcanic soil gives Fava its distinctive and unique taste. We recommend buying the original Santorini Split peas online, Amazon has them.
Ingredients
- 500 gr yellow split peas
- 500 gr sliced dry onion.
- 3 bay leaves
- 2 Carrots Sliced
- 200 ml Olive Oil
- 1.5 Liter water
- Salt, Pepper to taste
Preparation
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Sauté́ the onions and the carrots in olive oil, until they get caramelized.
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Add split peas (rinsed well), pepper and bay leaves.
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Stir for two minutes.
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Add water and let it boil simmering for 50-60 minutes.
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Remove bay leaves.
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Add salt and pepper.
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Mash to a fine puree, adding more olive oil if needed.
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Top with your choice: chive, tomatoes, red peppers or a protein.