Sonoma 2010: A challenging vintage that put winemaking philosophy to the test

With the quality wines of the 2010 vintage slowly being released, I thought it would be worthwhile to uncover how one of California’s most talented winemakers, Tyler Thomas of Donelan Wines, handled this difficult growing season.

Tyler Thomas at Kobler Vineyard

In a couple sentences, describe your winemaking philosophy.

Find great fruit, great people, and only do what is necessary. Find the point at which all things are balanced for each ferment, each wine, and only select the best of what results from this process. 

Considering most wineries are now beginning to release their 2010 vintage, how would you describe the 2010 growing season and harvest in Sonoma?

2010 was undoubtedly difficult because late flowering caused late harvest maturity. Because of this we lost a lot of crop to a devastating heat spike in late August, as well as early rains which increased mold pressure. However, for our Pinot Noir and Chardonnay this was not problematic and with our passion for selecting only the best, we discovered the great fruit and great wine of the vintage even if there was less of it. The wines are full of fruit, but more elegantly structured than something like the more austere 2009 vintage. 

What were the major adjustments you had to make in 2010 to ensure you maintained your ability to produce wines up to your standards?

Thankfully, our abiding philosophy of ample vineyard time, selection and quality over everything else set us up quite well to handle 2010. Even in great vintages we segregate vineyard sections, barrels, etc. based on quality variation and then select the best of the best to meet the goals for whatever wine it is we are making. As a result, 2010 instigated a higher degree of selection, a bit more vineyard time to ensure we were on top of what was occurring as harvest approached, and removing certain lots; but not really any major adjustments to the actual process. We thought of 2010 (and 2011 for that matter) as more European in its sensibility and we tried to select for, and build, the wines consistent with that idea.

 Would you consider your efforts a success and how so?

Yes! Someone who recently tasted many of the 2010s noted that they seemed Californian, but with a high degree of European sensibility. I couldn’t agree more and would consider that a success. With all the blending trials we conducted, I feel very confident that what went to bottle was not only the best we could offer relative to the vintage as a whole, but a very fine wine in its own right irrespective of the vintage. The greatest producers are known for their wines in the toughest of vintages, I hope we can consider our wines in that category.

Finally, which was your favorite wine of 2009 and 2010 and why?

This is really tough because I am a mood drinker: I drink wines I am in the mood for based on context and food. I am very proud of all the wines we make, really I am! 

However, since you are forcing me, I would have to say…

• 2009 White – Venus
• 2009 Red – Kobler Family Vineyard Syrah
• 2010 White – Nancie Chardonnay
• 2010 Red – a close call between the Two Brothers Pinot and Cuvee Christine Syrah!

Now for the wines…

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About 2 months ago I had the distinct privilege of escorting Joe Donelan, owner of Donelan Wines, around to some of Southern NH’s premier restaurants to show many of their current releases. Throughout the course of the day, I had the opportunity to experience their evolution. Here are some of my musings…both from the restaurant tour and a Donelan wine dinner I hosted in January with some friends.

2009 “Venus”, Roussanne/Viognier, Sonoma County (’09 Sold Out/’10 $45)

Popping aromatics and playful acidity. Aromas of wild honey, citrus, and wildflowers with hints of wet stone lead to an enticing palate of crisp Asian pear, juicy citrus, melon and lavender with a pleasant medium-bodied quality that’s a delight to find in a white wine. Senel Wine – 94 pts (Senel Wine’s Top 10 Wines of 2011: #9)

2010 “Nancie”, Chardonnay, Sonoma Coast($45) – Barrel Sample

From the onset I thought I was in Beaune, in particular Pernand-Vergelesses. The minerality of this wine paints the picture and is complemented with a fruit salad of Granny Smith apple, lychee and citrus. The use of neutral oak provided body; however was largely passive and the finish was crisp and lasting. Senel Wine – 90 pts

2010 “Two Brothers”, Pinot Noir, Sonoma Coast($55) – Barrel Sample

Beautifully soft and expressive feminine qualities similar to Chambolle Musigny with a side of masculine Pommard strength. As a barrel sample is started out tight; however bright red fruit, earth tones, leather and Asian spice emerged after it had a chance to fill its lungs. Intriguing complexity of layers and a very long and memorable finish. Senel Wine – 93 pts

2009 Cuvée Christine, North Coast($45)

This wine is a variable picnic that you can drink all day. A fragrant walk through a lavender field while sniffing a handful of dark, ripe berries. Followed by flavors of blackberry jam, lightly peppered grilled meat and a light streak of oak and herb. Will only benefit further with 3-5 years of aging. Senel Wine – 92 pts 

2009 Obsidian Vineyard, Syrah, Knight’s Valley ($90)

At first sip, all that can be said is…damn, what an exciting wine. This is an intense, terrior-driven, amazingly well-structured Syrah! The aromas abound with deep dark fruit with aromas of stone, bacon, wildflowers. The flavors were equally impressive minerality for an intense wine, with layered fresh blackberries and blue fruit, dark chocolate, and a savory, smoky/burnt undertone, with muscular tannins. Enjoyed on three separate occasions with consistent notes. It will only benefit further from 5-10 years of age, if you can refrain from opening now! Senel Wine – 97 pts

Elyse Winery: It’s about passion

My cousin Bob and uncle Greg have been amongst the biggest influence on my wine development. Through them I’ve had a chance to try many “off the beaten path” wineries. From Merry Edwards to Papapietro Perry to Orin Swift, they’ve shared regularly and freely. Afterall, that’s the epitome of what wine is all about, sharing experiences with those important to you. It was on one such occasion that I had the opportunity to partake in one of the most enjoyable zinfandels that I’ve ever come across. It was a memorable blend of complexity, comfort and simplicity that’s normally lost on many zins from California. It was also my first experience with Elyse Winery.

It’s now been a few years since that first experience with their ‘Morisoli Vineyard’ Zinfandel, however it left and indelible mark that left me wanting more, as well as looking to find out more. What I found out assisted my understanding as to why this wine left the mark it did.

The winery itself has a great story. Ray Coursen took a leap of faith, traveling out to California from Cape Cod to fulfill his dream of making wine, with his loving and supportive wife along for an adventurous ride. Early on Ray then took to winemaking like a natural at Whitehall Lane Winery and then becoming successful enough to start his own labels Elyse and Jacob Franklin. Both labels lovingly named after their children.

Another element that makes Elyse’s wines of a high quality is their philosophy around winemaking:

Winemaking is cooking without a flame. Our winemaking philosophy at Elyse is similar to the approach of a great chef who carefully prepares artisan grown ingredients to bring each layer of flavor to the table. Long term alliances with our growers form the cornerstone to our portfolio of vineyard driven wines that possess an unfaltering affinity for pairing with food.

This philosophy was evident in their selection of assistant winemaker back in 2001, Mike Trotta. Mike now serves as their “great chef” and brings a diverse blend of exposure that I feel is crucial for making premium wines in California. To me, having exposure to contrasting styles during a winemaker’s development is vital. Early on, Mike received exposure to the cool coastal climates and Burgundian methods while at Bernardus Winery in Carmel (CA). On the flip-side, he gained vital experience to creating wines in warmer climates while at Australia’s Yalumba.

Why is having exposure to contrasting styles important?

It’s simple, to an attentive winemaker who knows how to adapt; this exposure allows for very good, consistent wines to be created vintage after vintage with incisive adjustments made along the way to adapt to what Mother Nature might through at them. This quality is even more important in the varietals that expose a winemaker’s shortcomings (i.e. – Pinot Noir, Zinfandel, Syrah, etc). When it’s all said and done, all professional winemakers have been through the trials and tribulations of diverse and sometimes adverse weather; however only the passionate take the time to learn and grow from those experiences.

Elyse’s wines shows that Ray and Mike have been able to execute on their goal of creating uncompromisingly great wines no matter what. Keep it up Ray and the team at Elyse!

Now let’s talk about the wines:

The battlefield. Tasting Elyse’s Black-Sears and C’est Si Bon at Napa East (Nashua, NH) with GM/Sommelier Chris Riendeau.

2008 Black-Sears, Zinfandel,NapaValley ($37)

Still a tightly wound, youthful wine. Aromas of rich plum, chocolate, and molasses set the tone what what’s a deep, ponderous wine. The primary flavors of plum and dried Turkish apricots give way to candied rhubarb, with streaks of white pepper. This is a nice wine to sip that will benefit from a 2-4 more years of age. Senel Wine – 90 pts

2008 Morisoli, Zinfandel, Rutherford ($37)

This is what a big California Zinfandel can be. Lush and round, well-executed and elegant. Black fruit, cream and white pepper aromas also transition to the palate along with All-Spice and gently applied round, sweet oak. Muscular tannins and fresh acid round things out. This zinfandel is like a big hug. It just makes you comfy. Senel Wine – 92 pts

2007 Le Corbeau, Hudson Vineyard, Los Carneros ($37)

Three words: Supple, Seductive & Sublime. From the word go this wine is stunning; however I gave it an addition ½ hour while I grilled. Bursting aromas of raspberry, wildflowers and nutmeg dazzled. On the palate it was layered raspberry, blueberry, cinnamon, all capped of with terrific acidity and balance. Medium-full bodied, but not weighty. Very interesting and revealing from start to finish. Senel Wine – 94 pts

2008 C’Est Si Bon, Naggiar Vineyard, Sierra Foothills ($28)

From the onset, the aromatics were popping. Raspberries, rose petals and sweet cream melded together elegantly. Flavors of wild red currant and cherries were woven throughout with effervescent menthol along with hints of hazelnut and spice. Smooth tannin and bright acid make this a very balanced wine with a lush, medium finish. Senel Wine – 92 pts

An interview with Tyler Thomas of Donelan Wines

Tyler Thomas

For the past few years, I’ve had the pleasure of enjoying the transition of one of California’s truly spectacular wine houses.

Back in 2009, I first came across PAX/Donelan through a bottle of 2007 PAX Cuvee Christine while dining at Bedford Village Inn (Bedford, NH). To say it was a revelation would be cliché, so let’s say it was seismic. Since then I’ve pretty much tried every wine PAX had to offer from 2007 vintage. They were terrific, everything you’d expect a high-end Cali Syrah to be.

Then came the 2008. There was a noticeable difference that can only be described with one word…purity. The transition came largely due to a switch in winemaker. The ‘08s were the first vintage wholly undertaken by Tyler Thomas, who replaced Pax Mahle after he left the winery baring his name. 2008 marked a year of transition and rediscovery, not only was it the birth of Donelan Wines, but also the emergence of Tyler as one of America’s truly great winemakers.

Tyler Thomas of Donelan Wines

What’s your job? 

My main job is to interact with growers and to understand what we need to do in each vineyard to optimize the quality of wine for any given vintage. Then it’s to direct our winemaking such that we utilize our understanding of the vineyard qualities and pair them with the appropriate cellar practices. Choosing only the best barrels is the final piece to the production process and the winemaker should have the most objective palate in the company. You must be willing to reject lots, even if quite good, if they’re not improving the sum of the parts. The Donelan’s have provided me the freedom to be uncompromising when it comes to quality.

Where’s your winery? 

The winery is in a light industrial park in Santa Rosa, CA. We work with vineyards in Sonoma County within about a 15 mile radius from the winery. 

What was it about this location that made it the ideal spot for the owners?  

The vineyards are our focus, and Santa Rosa provides a centralized location for accessing all our unique sites. While the winery does not represent any feats of architecture or design (we like to think our wines are more special and refined than the building), we do have plenty of space to have full control of our processing so that we can breakdown all of our vineyard lots into as many small sections as possible to ensure we are doing everything to capture the highest quality from each place.

How many employees are there at the winery?

Just 3 of us!

Why did you choose wine? 

With hindsight I’d have to say I was influenced by my Dad because he’s obsessed with aromas. When I was a kid I remember my dad scouring a room sniffing like a dog trying to find the source of some peculiar aroma. I’ve realized that this taught me early on to pay attention to and consider aromas and tastes at a very young age (and yes I do the same thing now). Of course Grandmere must be credited with infusing our family with French culinary traditions and early exposure to wine as a beverage with a meal. My Dad’s mother was born and raised in Southern France and our family took their culinary customs to heart.  Then I became enraptured with Rhone wines and this generated a desire to investigate wine more and more. 

What I learned was that wine is analogous to life, full of things we know and understand, but even more laden with mystery. And part of the enjoyment is reveling in the mystery of wine (and life!). It always leaves an opportunity for discovery and this appealed to my curious nature; after all, our proprietor says “wine is a journey, not a destination.”

Describe your winemaking philosophy. 

It starts in the vineyard, of course. But who doesn’t say that?!? My goal is to discover (the greatest wines are not made, but discovered) and distill what truly makes an impact to the governing components of great wine, and only do those things. This is minimal winemaking at its best: find the best fruit which is in part defined by needing little attention. I also like to question paradigms under the idea that tradition is birthed from experiment (particularly in the vineyard!). There are many commonly held “truisms” in winemaking, but some of them seem to be no more than unquestioned answers, as opposed to answered questions. I like to challenge those unquestioned answers. To discover what makes great wine we go to great lengths to identify, capture, and understand natural variation that occurs in quality even within small vineyards. We can track every barrel back to a specific part of any vineyard where we may have identified vines “behaving” in a different manner than other parts of the vineyard. This allows us to ensure that only the best sections of any one vineyard are utilized. We’re not interested in making the average of any one vineyard, even if that average is very good, we want to only produce the best.

Describe your wine in one word. 

Can I have two? Uncompromised purity.

What’s your favorite varietal?

Syrah because of its palatable diversity. It can be grown in so many different terroirs and produce such a diversity of styles that are delicious. I love Pinot Noir for its delicacy, and Chardonnay for its beauty birthed from simple winemaking, when from great vineyards that is.

What’s the favorite wine that you produced and what set it apart from your other wines? 

I must refrain, grower relations is a big part of my job   Really though I drink different wines on different occasions and with different cuisine.  We have such a spectrum of what Syrah can be that there is an extraordinary opportunity to learn about Syrah’s unique qualities.  I like Moriah for its Grenache, Christine for its mouthfeel, Richards for its incredibly unique nose…I could go on.

What’s your greatest ever wine experience? 

There have been several. The standout probably was in the cellars of DRC. After a wonderful barrel tasting of each terroir, we finished with ‘99 La Tache and ‘84 Montrachet. That Montrachet is the best wine I’ve had to this day.

What’s your favorite meal to pair with one of your wines?

I love French food, perhaps because I grew up with a French Grandmere. In all my travels I think I enjoyed Thai and French food the most, with French cuisine barely edging out the Southeast Asian delicacies. Grilled meats are wonderful with most of Donelan Syrahs, however I like to experiment as well. I’ve tried our Grenache-based 2007 Cuvee Moriah with Gazpacho and it was truly delicious. The spice and freshness of the wine was well balanced by the sweetness and fruity nature of the gazpacho. The experience of not only the flavors but the textures of the two were terrific.

What does “terroir” mean to you?

Here’s my definition: A confluence of soil, microclimate, material, and deft touch that produce unique changes to the governing components of a wine’s taste.

Besides your own wines, who produces your favorite wines?

I’ll always be a big fan of HdV Wines, because I helped make them, but also because I think they’re quite good. Peay is another quality winery I enjoy following. Chateau Pibarnon from Bandol is another collectible for me, along with Clos du Caillou CdP. I drink Magnien (either one) Burgundies regularly because they are solid and available. Vieux Telegraph comes to mind as well. Finally I’d say I’m a recent fan of Tenuta Sella in northern Italy.

What do you hope for in the future?

Besides world peace?  A continued opportunity to discover and distill great wine from great properties. I’d like to travel again in some of the European wine regions I hold so dear.

What’s your favorite thing to do outside of wine?

Spend time with my family. Aside from that I enjoy cooking, baseball, baking bread (just another fermentation!), theology, rock climbing, and backpacking.

What challenges do you see moving forward regarding regulations or economic restrictions and what are you currently doing to adapt?

I think water availability could be a problem in the future and we are already moving toward dry farming whatever and whenever we can. We’ve recently begun a program to explore a new product that not only will allow us to avoid the use of synthetic chemicals in the winery, but also reduce our water usage in cleaning by half.

If you weren’t into wine, what would you do?

I’d probably be a baker.

Be sure to check out other interviews with gracious owners and talented winemakers in the “From the winery to you” section of Senel Wine.

Pacific Coast Mid-Vintage Growing Report: Summing it all up!

For the past decade, the Pacific Coast has been on quite a run.  The weather climate has, for the most part, cooperated with winemakers up and down the coast.  Those years of rather agreeable weather are over for some of the U.S.’s best-known regions with the developments of 2010.  Winemakers are now paying nervous attention to the vine and some are already formulating tactical moves in this last month or two leading up to harvest. 

It is with this in mind that I ran a four-part series covering this very important region of the wine world.  From Carneros to Columbia Valley, these are the wines that we will be drinking starting in 2011, so it is important to understand what may be in the bottle.  The reports provide insight into the process that goes on prior to harvest that most wine consumers have no idea about.  In turn, this will help you evolve into an even more astute consumer.

We are very fortunate, as many of the top winemakers from California, Oregon and Washington have agreed to participate.  They have offered a look at their practices and secrets they use to combat whatever nature throws at them.  They will also be participating in a final harvest report later in the year.

Below are the reports by region.  By clicking on each link, you will be redirected to the articles I wrote exclusively on Cork’d.  I hope you find them to be an entertaining and educational read.

Napa Valley

Sonoma/Central Coast

Willamette Valley, Oregon

Washington

Pacific Coast Mid-Vintage Growing Report: Washington

Of all of the wine producing states, Washington is the one that many oenophiles find the most intriguing.  Much like Oregon, Washington does not share the same well-known rustic, pre-Prohibition pedigree that California does.  Washington also has a somewhat less refined reputation than Oregon.  World renowned wine writer, Hugh Johnson’s quote about the early years of the Washington wine industry sums it up best,

Oregon has always been the home of the craftsman winemaker, vinifying grapes grown in small, personally managed, mainly estate vineyards, many of which are organic.  Eastern Washington on the other hand originally operated on a quasi-industrial scale, with heavily irrigated grapes grown by farmers who might as well have been growing cereals or apples, picked mechanically and shipped back to Seattle.

One of the most endearing traits of the Washington wine industry is that they don’t care about the past, because they are far too focused on molding a future that will rival the greatest regions in the world.  Washington, of all U.S. wine growing states, is the one that has come the furthest. Despite all of the recent accolades, it has so much further to go.

As a relatively new region to the fine wine scene, many astute wine drinkers have only become aware of Washington’s wines in the past couple of decades. Even then, there were few “classy producers” to showcase the potential of this state.  The inroads that have been made in the past 10-12 years are a testament to their hard work and continued evolution.  Through these developments, viticulturist and winemakers have developed a better overall understanding of what Washington wine is, and what it can be.

This awareness is epitomized by their understanding of the importance of merlot.  Although not a flashy or sexy varietal, merlot is capable of so much more than it is typically allowed to project.  In Washington, merlot is not the overshadowed grape.  Instead, it’s the provider of structure – backbone.  Because of this, Washington’s red wines are in many cases more similar to the wines of Bordeaux than they are California.

With the amount of excitement that this state produces, it is only natural that they seem to be having the most ambitious growing season of the regions visited along our tour of the coast.  Check it out!  United States Mid-Vintage Growing Report: Washington.

Pacific Coast Mid-Vintage Growing Report: Pinot Noir in Oregon’s Willamette Valley

It is widely agreed, that of the popular varietals, no other is more finicky and high-maintenance than pinot noir.  With that being said, no other grape can so beautifully project the climate and geographical location in which it was grown with the grace and elegance of pinot noir.  For many, terrific pinot noir is the epitome of fine wine and for the past century, the best has come from Burgundy.

Fast-forward to the ‘90s and ‘00s. This is when the outstanding potential of the Willamette Valley was realized and embraced.  There was not only growing interest in this region by Americans, but the French took notice as well.  Like Burgundy, the soils are extremely variable, but the climate is more predictable, and the attitude and unapproachable nature of Burgundy is naught.  The result has been a wine industry that is significantly growing, not only by volume, but by reputation and consumer appeal.

Considering the climactic curveball that has been thrown at Napa Valley, Sonoma, and other parts of the Pacific Coast so far in 2010, what should be expected from Willamette, a region that so heavily relies on this precarious grape?

Read United States Mid-Vintage Growing Report: Oregon’s Willamette Valley to find out more about how the next couple months can swing this vintage into a stunner or a shocker!

Pacific Coast Mid-Vintage Growing Report: Sonoma & The North Coast

The California Climate Rule – coastal equals cool – tells you that Sonoma should be cooler than its inland neighbor, Napa.

A simple concept presented by Hugh Johnson in The World Atlas of Wine, and it certainly reigns true, although there is a certain amount of parity this year.

In terms of viticulture, Sonoma’s geographical location affords them a flexibility that Napa, in many ways, does not enjoy.   In analyzing the production in Sonoma, it is evident that a majority of producers specialize in producing wines from varietals that suit their individual microclimates.  Be it Syrah, Pinot Noir and Sauvignon Blanc from Russian River Valley, Zinfandel from Dry Creek, or Cabernet Franc from Knights Valley, there is far more latitude for exploration.

Their neighbor (Napa Valley) to the east is primarily known as a Cabernet Sauvignon, Merlot and Chardonnay producing region.  This is largely due to the fact that these varietals do well in the warmer inland climate.  Over the years, wineries in Napa have added other varietals to their portfolios; however it is in many ways difficult to qualitatively excel with this broad-based philosophy, as each varietal favors certain conditions.  Sonoma excels at those varietals that enjoy a slightly cooler climate, because these are the wines in which they focus all of their attention and research.

Many of the other regions of California have followed Sonoma’s lead.  Aided by the influences of the oenology programs at UC Davis and San Jose State, the progress of these regions in the past two decades has been nothing short of amazing.

Read United States Mid-Vintage Growing Report: Sonoma & the North Coast to find out what climate conditions are currently influencing the grapes that will be the wines you’ll be drinking starting next year and what today’s vineyard starts are doing to ensure a favorable end result.

Pacific Coast Mid-Vintage Growing Report: Napa Valley

There are many regions in the U.S. that offer wonderful representations of world class grape growing.  There’s no question that the first among those regions in the eyes of most Americans is Napa Valley.  From its position as vanguard of the U.S. wine industry, the product that it puts forth each year has significant bearing on the perception of California wines as a whole.

Perceptive consumers pay attention to the reputation of a vintage and scores issued by critics, while collectors pay attention to the growing and harvest conditions, along with the resulting acid and tannin levels.  With the significance of Napa Valley in mind, I can think of no better place to start our week-long dive into the 2010 growing season along the Pacific Coast.

Read United States Mid-Vintage Growing Report: Napa Valley to find out what is currently influencing the grapes that will be the wines you’ll drink starting next year!

Tomorrow – Sonoma and the Central Coast!

Getting to know Cyriaque Rozier of Château Fontanes

A real delight of this past year was the opportunity to sit down to lunch with Cyriaque Rozier, owner/winemaker of Château Fontanes and winemaker at Château La Roque, which lies directly adjacent to his property.  His rustic yet charming personality underlies the unique and exciting endeavors he is undertaking.

The label from his phenom of a Cab! If you see this clear glass bottle, BUY IT, as it delivers an experience unlike any other Cab.

The wines were exceptionally delightful; however it was his ‘Les Traverses’ Cabernet Sauvignon that I will never forget.  Being 100% Cabernet Sauvignon, it cannot bare the designation of Pic Saint Loup; however in this case who cares, it is their loss not his!  This Cab is leaner than most and refreshing, with bright acidity and load of currant and a very pronounced and distinguished garrigue aroma.  Certainly the most unique Cabernet I have ever had the pleasure of tasting.

It is with pleasure that I present more information about this exceptional talent from one of the most dynamic wine regions in the Old World!

From the Winery to You: Cyriaque Rozier of Château Fontanes

Cork’d: Grape People Doing Great Things: Hope Moore of Heaven’s Cave

Through my work, I have been blessed with the opportunity to pick the minds of some truly wonderful vintners.  Every month, there is someone new and exciting coming through the doors to impress upon me their wines and their passion.

A couple months back, I had the distinct pleasure of meeting Hope Moore, the owner of Heaven’s Cave.  Located in Horse Heaven Hills, WA, Heaven’s Cave is privy to some of the best terrior in Washington State.  Numerous times during our conversation, she stressed that their “goal is to produce exceptional wines that reveal the essence of the Horse Heaven Hills appellation and showcase the terroir of our vineyard.”  After tasting through her wines, I would say that she has surely succeeded in this goal thus far.

The line-up as a whole is incredibly impressive, from her “Dweller” Syrah which offers a beautiful aromatic lift from a small amount of Viognier blending, to her striking “Angel’s Blend”, a Bordeaux-blend which is a testament to the quality and value of Washington wines.  She even has an Ice Riesling, “Icicles” which is right up there with Inniskillin in terms of quality and depth.

By now, you may be wondering, what makes Hope so great? Many winemakers in Washington, Napa and Willamette are making great wines!

To find out, please read Grape People Doing Great Things, written exclusively for Cork’d.