Our blog was created to help make the world of wine and beer easier to understand and fun to navigate. There are a million things to know in this industry, we just want to help you understand the latest news and trends from around the globe. So sit back with your favorite sip and let's go on an adventure.
The oldest Grenache vines in the world, planted in 1848, McLaren Vale, Australia
Grenache is a warm hug in the sunshine from an old friend. It’s a joyful variety, filled with red fruit and spice draped in a soft, silky texture. Unlike Pinot Noir, another thin-skinned variety, it is precocious and generous, sometimes to a fault. In fact, one of the few criticisms of Grenache is that it often carries too heavy of a crop. Randall Grahm, Grenache innovator and enthusiast, says that it “really walks a fine line between elegance and rusticity.”
As a vine, it thrives in hot, dry, windy locales where less exuberant varieties would struggle. Grenache probably hails from the Spanish region of Aragon (also known as Strider, ranger of the North) between Madrid and Barcelona, though Sardinia also claims it as its own (known regionally as Cannonau). It swiftly spread throughout the world’s Mediterranean climates. In France, its pepper and raspberry intensity became the hallmark of southern Rhône blends like Châteauneuf-du-Pape and Gigondas. Grenache was also used to bolster prestigious wines from regions with more marginal climates: 19th and early 20th century negociants in Burgundy bought large quantities of Gigondas to stiffen and sweeten poor vintages of Pinot Noir (much like the relationship between the Bordelaise and the sturdy Syrahs of Hermitage).
Grenache was planted around the same time in Australia, especially in the Barossa Valley and McLaren Vale, for fortified wine production. While the Australian government has occasionally subsidized vine-pulling, many old vineyards still endure, including the oldest commercial Grenache vineyard in the world. Taras Ochota, owner and winemaker of Ochota Barrels, started his company with a 70-year old Grenache vineyard he named Fugazi (after an 80s rock band formed by Ian MacKaye, a famous teetotaler). He discovered the vineyard during a heat spike. Younger surrounding vineyards were struggling with the heat, but the deep-rooted old vines were verdant and healthy, with small clusters of intensely flavored fruit.
Age seems to tame some of Grenache’s difficult tendencies throughout the world. Patrick Comiskey described early efforts in California as ”a large-pawed puppy that refused to settle down. While you might appreciate the exuberance, you may long for a little gravitas.” Age brings yields down, trading exuberance for efficiency (like it often does in us as well).
Grenache is one of the few varieties that everyone in the shop seems to love. As a thin skinned, low acid variety, the wines are unique in that much of their structure comes from their ripeness and alcohol. Some producers, especially old-school producers in the Rhône and the new kids on the block in Australia, use whole cluster fermentation to fortify the tannins of Grenache. Earlier picked examples often smell like fresh strawberries and white pepper, while riper examples can lean towards black cherry or currant with accents of licorice root. Regardless of the country of origin, ripeness, or vinification, a glass of Grenache should always be fun.
Sierra de Gredos, Spain
Chuy Vineyard, Sonoma Valley, Chardonnay
Puligny-Montrachet, Cote de Beaune, Chardonnay
Both of the above vineyards are planted to Chardonnay, though that is where their similarities end. Chuy Vineyard (RIP) was planted at very low density in a warm, Mediterranean climate with vigorous soils. The Puligny-Montrachet climat is planted at a very high density on meager limestone and clay soils in a cool, wet, continental climate. Chardonnay and Pinot Noir call Burgundy home, but they are perfectly happy in California, Oregon, or Patagonia. Grapes generally travel well (looking at you, Nebbiolo), and lucky for us they like to talk about where they are from. A tropical, full-bodied, lush Chardonnay probably comes from a warm climate, whereas a steely, lemony version most likely hails from a more marginal region.
Most winemakers will tell you that fine wines are made in the vineyard. They’ll also tell you, “If you want to make Chablis, you should probably move to Chablis.” Regional identity is not just about weather, soil, and aspect (what I think of as the where of a vineyard). Farming techniques, the how, can also have a huge impact on the finished wine. Just like the Cru system rigidly defines the geographical boundaries of individual Burgundian vineyards, the appellation system also sets limits on yields, styles of pruning, vineyard density, and other viticultural practices. The set-up and farming of a vineyard is the integration of people with a place. You have to answer both of the questions: the how as well as the where.
These Assyrtiko basket vines in Santorini are shaped by the black volcanic soils, the whipping winds, and the beating sun of the island. They are also literally shaped by human hands to compensate for these environmental pressures. The basket pruning protects the clusters from the wind, and the sparse planting density allows the vines to survive with very little rain. Let’s explore some of the regional farming choices that create the wines we love.
Bethel Heights Vineyard, Willamette Valley, Pinot Noir
Romanee Conti, Cote de Nuits, Pinot Noir
Density is the number of vines in a given area, usually calculated by acre or hectare. The Pinot Noir vineyards above show two different regional approaches. Bethel Heights, one of the oldest vineyards in the Willamette Valley, was planted at fairly low density, with wide vineyard rows and lots of space between the vines. Romanee Conti, like most of the vineyards in Burgundy or Bordeaux, is planted much more densely, with 4,000 vines per acre. This becomes consequential when we look at yield on a per plant basis. In order to produce 2 tons/acre (which is close to the maximum allowed yield for Grand Cru vineyards), each of the Burgundian vines will only have to produce 1 pound of Pinot noir grapes, whereas the vines in Oregon need to crank out 5 times as much fruit per vine!
Gobelet-trained vine in Châteauneuf du Pape
Vines come in all shapes and sizes, from the tiny single-guyot vineyards of Burgundy and Bordeaux to hulking head-trained, spur pruned vines in Lodi or Mendocino, some of which have to be picked using a ladder. Each vine is touched every dormant season, usually by human hands, blending, sculpting, and farming. Oftentimes a region will have its own signature style, as in Châteauneuf du Pape’s gobelet vines (Syrah is the only variety that is allowed to be trellised there, as its sprawling growth makes it difficult to head train).
Before the advent of certified clones, vines were propagated more like loaned books. Exceptional vines would be replicated, traded, and passed around. Many vignerons still refuse to plant certified clones, preferring to propagate massale selections from distinctive vines within their own vineyards. Pinot Noir and Chardonnay are both known for their diverse selections. There are hundreds of clones of each, some sanctioned, some illicit (suitcase clones). Oregon’s early wine industry was built on the backs of just two Pinot selections: Pommard and Wadenswil. California has many heritage selections, often named after famous vineyards and winemakers (Swan, Calera, Mt. Eden, etc).
For whites, it’s hard to imagine what the California Chardonnay landscape would look like without Wente clone, often called shot Wente because of its propensity for “shot” berries (millerandage). This old selection has become highly sought after because of its distinctive aromas and ability to retain acidity in California’s sun.
There are many, many other cultural and regional vineyard choices that impact the way the vines grow and how a finished wine tastes, such as vineyard floor management, canopy management, or irrigation. The next time you’re drinking a bottle of Pinot Noir or Chardonnay, whether it be from Burgundy, Oregon, or California, remember that you’re not just tasting the grape, you’re not just tasting the dirt – you are tasting the choices made at every step by the people involved.
There will come a point this summer when someone you care about will offer you a garbage bag full of ripe tomatoes. You will take the bag, thank them, and promptly make yourself a BLT, or an A(vocado)LT if you don’t eat meat, or a T(urkey)BLAT if you like attempting to eat sandwiches that are too tall to eat. In the following days, maybe you’ll enjoy your tomatoes plain, just sliced with a little olive oil, flaky salt, and black pepper. Perhaps there is a Caprese salad or two in your future. Somehow, you’ll whittle your way through the giant pile of lovingly-grown tomatoes, thanking your friend with every ruby slurp. How did you make it through the previous 3 seasons without a real, ripe tomato?
There will also come a point this summer when that same loved one will show up on your doorstep with an even larger “put the money in the bag” bank robbery-style duffel filled to the brim with tomatoes that are approximately 27-minutes from overripe. There will probably be a cloud of fruit flies, and your friend will have a wild, desperate look in their eyes. Today is the day - you’ll think - break out the confetti. We have reached Peak Tomato.
It happens every year. Driven mad by 6+ consecutive months without a decent tomato, amateur gardeners throughout town will plant an array of heirloom varieties, filling their yards/garden boxes/highway medians to the brim. “Look how tiny those seeds/starts are,” they’ll think, forgetting the tomato leaf jungles of the previous summer, “I should put in a few more.” The tomatoes will grow tall and heavy in the Walla Walla sun, propped and cradled by cages like deliciously swaying suspension bridges.
This year’s quarantining has led to an explosion of gardening. Everyone has been trapped at home with images of empty supermarket shelves. I don’t mean to be alarmist, but I’m predicting a Peak Tomato season the likes of which this county has not seen in decades. Luckily, many folks have also been experimenting with bread baking. Tomatoes + Homemade Bread + a few odds and ends = Panzanella! Panzanella is a Tuscan bread and tomato salad that is delicious, easy to make, and infinitely customizable. Toss in some cheese, omit the olives, trade the basil for some other leafy herb, add some arugula, etc. As long as you’ve got tomatoes, a country loaf, and good olive oil, you’re set. It’s never too early to prepare for Peak Tomato!
Pair your Panzanella with a medium-bodied, Sangiovese-based wine from Tuscany, like the ones found in our Italian six-pack. Sangiovese’s combination of red fruit flavors (especially cherry), fresh acidity, and savory balance of leather, clove, and yes, even tomato leaf, make it a fantastic pairing with homegrown tomatoes. As always, the original rule of wine pairing applies - drink what they drink in the region that the food is from.
1 loaf of homemade bread, regardless of how successful, cut into 1” cubes
15-20 basil leaves, torn or chiffonaded
Some amount of homegrown tomatoes, up to and including 1 metric garbage bag full. (or, ya know, 2 of them), cut into bite sized chunks
½ red onion or 1 large shallot, thinly sliced
½ cup olives, halved and pitted (squish them with the back of your knife or a plate)
2 tablespoons red or white wine vinegar
At least 8 tablespoons olive oil, divided
1-2 cloves garlic, grated or otherwise smooshed
- Preheat your oven to 350F.
- Place your chunked tomatoes into a colander in the sink. Season with 1-2 teaspoons kosher salt, tossing to coat. Drain for at least 30 minutes. I found this technique on Serious Eats, and it really makes the difference between a crunchy Panzanella and a squishy one.
- Toss your bread chunks with 2 tablespoons of olive oil, then toast for 10 minutes on a baking sheet, or until crunchy and lightly browned. Set aside to cool.
- Cut your cucumber in half. Scoop out the seeds, then chop into bite sized chunks.
- In a bowl, whisk together your garlic, shallot, and wine vinegar. Drizzle in your remaining olive oil, whisking constantly, to form a dressing. Season with salt and pepper.
- Toss together your dressing, tomatoes, cucumbers, olives, basil, and bread. Adjust seasoning accordingly.
- Open your bottle of Sangiovese. You should know what to do next.
Our local wineries have lost out on more than two months of prime tourism due to COVID-19. Tasting rooms that often serve as a winery’s first introduction to new customers have been shuttered, and the restaurants that normally fly through local wines by the glass or bottle have been limited to takeout service. Luckily, working in the wine industry has always demanded creative solutions to unforeseen problems. “How am I going to fit five tons of fruit into that 3-ton press?” “What do I do with this Zinfandel rosé from a stuck fermentation?” “How do I make this steel container smaller?” (the answer to the last one was a big hammer). Most importantly, “How do I get my wine to consumers safely and efficiently in a time of social distancing?” Here are some inventive solutions from the wineries featured in our rosé six-packs. Please support our local wine community. These are all local business owners, but they’re also our neighbors and our friends.
The Walls is offering personal private tastings from home featuring 3-4 bottle flights (at a substantial discount), tasting notes, and a virtually led tasting. They are also offering $10 flat rate shipping on 6 bottle purchases.
El Corazon’s tasting room will be open beginning June 5th. They have offered free shipping on 3+ bottle shipments to the Pacific Northwest, as well as curbside pickup and local delivery.
Aluvé is offering tastings at the winery with a scheduled appointment. They are adhering to the guidelines of Phase 2 with indoor or outdoor seating (weather permitting) for up to 4 groups of up to 5 guests. Appointments include a 45-minute tasting and zero contact checkout, with a 15-minute buffer for sanitizing before the next reservation.
Gramercy has posted a Cayuse Weekend live tasting YouTube video to their website featuring co-winemakers Greg Harrington MS and Brandon Moss. Their tasting room will reopen for tastings June 5th with appointment, and there will be slots available Tuesday-Saturday.
College Cellars is offering a 20% case discount, as well at $10 flat rate shipping on packages of 6 bottles or more. They have not reopened their tasting room yet, but they are offering delivery to the Walla Walla area. Also, Sabrina Lueck has been posting some fantastically informative wine videos to her YouTube channel, and there is also a video of her sabering the sparkling Grenache using a roofing hammer floating around the interwebs.
Robert Gomez, winemaker for Hoquetus, has hosted several blind tastings on Instagram, including head to head battles with Time & Direction winemaker Steve Wells. Hoquetus is offering $20 flat rate shipping on 6+ bottle orders.
SMAK is offering free local delivery in Walla Walla, Dayton, Waitsburg, and Milton-Freewater, as well as curbside pickup. Their tasting room will reopen on June 5th under the guidelines of Phase 2.
Itä’s new tasting room at the airport is now open to the public on Thursday-Sunday. Reservations are encouraged, but walk-ins will be accepted on a first-come basis. Folks can reserve a tasting on the website or by phone. They are offering $15 flat rate shipping on 6+ bottle purchases and free local delivery.
Prospice is rolling out two different options for scheduled tasting appointments. They will offer a 45-minute seated tasting for groups up to 5, or a 75-minute cellar tasting hosted by one of the winemakers. They are also offering curbside pickup or Walla Walla area delivery for folks who would like to purchase without a tasting. They are waiving shipping on orders of more than $400.
Grosgrain has gotten the message out with its first live-streamed interview and an assortment of options for consumers including curbside pickup, free local delivery, and $10 flat rate shipping. They are now open for scheduled appointments in their tasting room.
Lagana is offering $10 shipping on 3 bottle purchases and free shipping on 6+ bottle orders. They are giving back to the community with a 5% donation to the BMAC food bank on all 6+ bottle purchases. Their tasting room is now open for walk-ins or scheduled appointments, and they will continue to offer curbside pickups and local delivery.
The highest elevation commercial vineyard in Washington state (that I know of) sits at 2,900 feet, or about 2,000 feet higher than my Walla Walla apartment. That seems really high! The highest elevation vineyards of the world, however, rise to more than 10,000 feet.1 They perch on the sides of mountain ranges from the Alps to Himalayas, battered by wind and hail, so high that even the sun is a hazard.
Every wine region has its own definition of “high elevation”. Here in Walla Walla, any vineyard about 1,200 or 1,300 feet is pretty high, and the AVA stops at 2,000 feet. This is also true throughout Europe, where very few vineyards sit above 1,500 feet.2 In Argentina, where many vineyards have been planted above 3,000 feet, elevation is a symbol of quality, a feather in the cap for winemakers that is often printed on the wine’s label.
High elevation vineyards face many challenges. Growing seasons are often truncated, starting later and ending sooner than valley floors. As you climb, temperatures drop, especially at night, making ripening a constant struggle. Catastrophic weather events, especially frost and hail, can eliminate whole crops in a matter of minutes. Some producers in Argentina have even invested in giant, very expensive nets to repel hail.
The benefits, though, are well worth the struggle. Colder nights may slow ripening, but they also maintain acidity in the grapes, a valuable attribute in an otherwise warm region like Mendoza. Mountain soils tend to be very (sometimes excessively) well-drained, driving roots deep in their search for water and nutrients. Then there is the sun: for every 1,000ft increase in elevation, there is a 10% increase in ultraviolet intensity. This extra UV causes the grapes to grow thick skins with increased polyphenols and tannins, sort of like natural sunscreen. This also leads to more intense wines.
Laura Catena, Managing Director of Bodega Catena, knows a thing or two about high elevation vineyards. Her father pioneered extremely high elevation planting in Argentina with Adrianna Vineyard at 5,000+ feet. Her new project, Domaine Nico, takes inspiration from her father’s pioneering work with Malbec and Cabernet Sauvignon and applies it to Pinot Noir. While Malbec and Cabernet are naturally thick-skinned varieties, Pinot Noir has famously thin skins. The increased UV from Domaine Nico’s 3,500-4,000+ elevation vineyards lends intensity and grip to Pinot’s traditional suave perfume. These tightly wound mountain wines impressed the heck out of us at a recent tasting, so we are currently featuring three different bottlings in the shop. Bring a bottle home, give it a long decant, and try not to get vertigo.
 11,000 feet for the aptly named “Pure Land & Super High Altitude Vineyard” in Tibet.
 Vineyards in the Valle d’Aosta and Canary Islands extend as high as 4,000-5,500 feet.
It’s starting to feel like summer. The temperature is going up, the days are getting longer, and the neighborhood streets of Walla Walla all smell like grilling. I love grilling vegetables, but this time of year screams “MEAT” to most folks.
Let’s set the scene. Our recent isolation has given us a lot of time for culinary innovation. “This marinade has 21 different ingredients, 37 steps, and takes 4 days. Perfect.” The day has been hot, into the 90s, so it is still pretty warm when you fire up your grill. You’ve got some steaks, pork chops, whole goose, or bison flanks from your local butcher shop, and you’ve lovingly brined, marinated, dry-rubbed, or sauced them for days on end, until your family members/pets have grown jealous and hungry in equal measures. You flash sear your steaks, or you use indirect heat for your pork, or you cook your bison flanks on a giant Frankenstein grill that you made out of the parts of old broken grills you had sitting in your yard because, COVID DIY. When the time comes, you pull your meat to let it rest (you’re going to let it rest, right? It’s how you show the meat that you’re not an animal, right before you devour it with your bare hands), and you look around for a beverage. A cold beer would be nice, and a frozen margarita would be just fine, but you want something that is going to slake your thirst AND complement the meal that you’ve been working on for the last week. So instead, you reach into the cooler and pull out a chilled bottle of red wine, the perfect pairing for your meaty grill-stravaganza!
What makes a red wine chillable?
Fruitiness, acidity, low tannins, and low new oak. These are wines of refreshment, wines for drinking (vin de soif) rather than pondering or aging (vin de garde). Pinot Noir, Gamay, Austrian reds like Blaufränkisch and Zweigelt, Loire Valley Cabernet Franc, Côt (the local name for Malbec), Grolleau, or Pineau d’Aunis, Frappato from Sicily, Tibouren from Provence, etc. Any light to medium-bodied red will do in a pinch, and almost anything made using carbonic maceration or other less extractive winemaking techniques is perfect.
How cold should I go?
Shoot for 50-55 degrees. Any colder than that and the wines will become muted and inexpressive. I usually do 30 minutes in the fridge or 10-15 minutes in an ice bath. If you overshoot your mark, don’t sweat it. Wine warms up fastest in your glass!
Which wines should I avoid chilling?
Anything heavy, high in alcohol or tannin, or aged with lots of new oak. Chilling makes tannic wine appear more tannic, even metallic. Cabernet Sauvignon (though there are some examples from Saumur, and even Willamette Valley, that would work), Argentinian Malbec and Nebbiolo are examples of wines that show best at a slightly higher temperature.
I slow-cooked some pork on the grill last weekend, and I served it with a lightly chilled Beaujolais-Villages. It turned out great, so I thought I’d pass along the recipe. Remember to keep calm, stay safe, chill down, and grill on.
Pork Brisket with Miso-Marinated Walla Walla Spring Onions
Combine salt and spices. Rub down pork, refrigerate for at least 3 but up to 24 hours.
Combine marinade ingredients, whisking until smooth. If the marinade seems thick, thin it out with some water and more mirin/wine. Remove the stems from your onions (these can be used in soups, salads, or as garnish) and quarter lengthwise, maintaining the basal plate by the roots so that the quarters will stay together on the grill. Combine your onions and marinade in a plastic bag or dish. Marinate for at least 3 but as many as 24 hours, occasionally recoating the onions with the marinade.
On the day:
Heat your grill or oven to 250-300 degrees using whatever mastery of fire you prefer (propane, indirect charcoal, electricity, frankenstein bison hibachi, etc). Wrap your brisket tightly in aluminum foil so that no juices can escape (you need the juices later!!!). Grill or roast your brisket at 250-300 for between 2 and 3 hours, until an internal temperature of 200-205. Remove your brisket from the grill, cut a hole in the aluminum foil, and drain out the precious juices. Mix the juices with an equal measure of store-bought sauce, whatever you prefer. This will become the mop sauce for your pork.
While your brisket is resting, grill your onions. Mine took about 10 minutes, but every grill is different. I recommend a bit of color.
When your onions have finished, crank the heat and remove your pork from its aluminum foil. When the grill is up in the 400-500 range, throw the pork back on the grill, along with a thorough basting with your mop sauce. Give it about 5 minutes on this side, saucing occasionally, before very carefully (because it is going to be very tender at this point) flipping it over and basting the heck out of the other side. When it has picked up some color and looks saucy and delicious, pull it off the grill. It is time to eat. Pop a bottle of chilled red wine, grab a hunk of tender pork brisket and some grilled miso onions, and dig in. Also, maybe a salad?
Apple, apricot, nettle, white pepper
Escolha Azahar, Portugal
Storm Point, South Africa
Chateau de la Grange, France
Cellar Credo, Spain
Vacqueyras is situated within the land of heady, alcohol-driven Grenache-based blends – the Southern Rhone - penetrated by intense minerality and fleshy dark fruits offered by the signature stony terroir and the limestone of the Plateau de la Garrigues. Chateauneuf-du-Pape, Gigondas and Vacqueyras are all to be found here – and each express a fierce independence based on their unique and tiny appellations.
Vacqueyras is the baby Cru of the Rhone, the AOC having been established in 1990, after a series of AOC statuses, including Cotes du Rhône(1937) and Cotes du Rhone Villages(1955), as well as its own named Village in 1967. Located to the Northeast of Chateauneuf-du-Pape and just Southwest of Gigondas, Vacqueyras has its own distinct character, producing softer, fleshier wines than neighboring Gigondas. The Grenache here tends to ripen up to two weeks earlier here than in Gigondas and the land is a bit lower and flatter. The wines produced here tend towards a subtlety not found in the higher altitude, more robust Gigondas, and can take on charming, elevated notes of lush stone fruit. The Mediterranean climate here is governed by the famous Mistral winds which aid in keeping the vineyards clear from parasites and fungal disease.
Production in Vacqueyras is governed by strict rules and regulations. Growers are held to a basic yield standard of 36 hectolitres/hectare of vines, thus making Vacqueyras one of the lowest yielding regions in all of France. Additionally, all grapes must be hand sorted and the vines cultivated must be at least three years old prior to their first vintage.
(The town takes its name from the Latin Valléa Quadreria, which means valley of rocks).
Finding Vacqueyras and Sang des Cailloux
A true gem of Vacqueyras, let alone the entire Rhone Valley, Serge Férigoule’s cult-status winery, Sang des Cailloux, produces some of the most poetic wines in the region. This is the wine that I think of as benchmark Vacqueyras. Serge purchased the land of Sang des Cailloux in 1990 after working for the previous owner for 10 years. From that moment on, Serge’s devotion to organic and biodynamic practices altered the vineyards life significantly.
I first discovered Serge’s wines while working in the Portland restaurant scene (in Italian restaurants no less). Arriving nearly 10 years ago to work in the Walla Walla restaurant scene, I found camaraderie and a fierce affinity for Sang des Cailloux wines within the growing winemaker community at the time: this was the wine that young, up-and-coming winemakers came to drink at our bar after late hours in the cellar. And why wouldn’t they be? Serge’s wines are passionate, inky and mineral examples of a Vacqueyras that many have yet to discover and many in Walla Walla aim to emulate. Delve in!
Sang des Cailloux - The Blood of the Pebbles
Serge’s wines are organic, never see stainless steel or fining and filtration. Each of the three reds that he produces are given the Provencal name of one of his daughters (Serge will tell you himself that he is decidedly a Provencal himself, after all – from Avignon)!
The Sang des Cailloux winery is located on the Plateau des Garrigues, a famous limestone mass fabulous for vines, facing the Dentelles de Montmirail between Vacqueyras and Sarrians. Stirred by the Mistral winds, the 17 hectares of the estate are all AOC Vacqueyras.
80% Grenache, 20% Syrah
Chewable dense purple/blackberry in color. Fierce iron minerality, green olive, garrigue, horse sweat, rich red kirsch and pink peppercorn rising fiercely upwards on the nose along with black fruit. So intriguing! Some stewed black fruit on palate along with black cherry, viscous gumminess on palate. Chewy black licorice, heavily herbal (garrigue), stewed blueberry and blackberry, and tons of graphite. Fatty.
Drink now – 2025
Vacqueyras Rouge Cuvée Lopy:
20% Clairette, 20% Grenache Blanc, 15% Bourboulenc, 15% Roussanne, 15% Marsanne, 15% Viognier
Super expressive Un Sang Blanc is a pretty rare wine. A blend of 6 grape varietals, this is a wine to be enjoyed young and with rich, opulent dishes. Lovely yellow color. Pop biscuits, butter, diesel, elderflower, yellow flowers and chamomile on the nose. A plump, rich and regal white with excellent tension. Sourced from a 10-year old 1 hectare vineyard.
Vacqueyreas Blanc Un Sang Blanc:
F.X. Pichler is one of the greatest producers of Austrian wine. They have extensive holdings in some of the Wachau’s most prestigious vineyards, vineyards that have been planted for more than 800 years in some cases. These steep, terraced hillside vineyards absorb a ton of sunlight, allowing Pichler to pick Gruner Veltliner, Riesling, and Sauvignon Blanc at maximum ripeness. Wines from the Wachau have a three-tiered system that organizes wines based on finished alcohol levels:
Steinfeder: Named after the wispy grass that grows in the vineyards. These are the lightest wines, topping out at 11.5%
Federspiel: Means “falconry”, these are the mid-weight wines, between 11.5% and 12.5%.
Smaragd: Named after sunbathing lizards, these are the most powerful Wachau wines. Must be over 12.5% alcohol, though many reach into the 14% range.
Lucas Pichler vinifies 70% of his crop as Smaragd every year, harvesting his vineyards in multiple passes. Smaragd wines are phenolically dense and weighty, the vinous opposite of the weightless, crown-capped liter bottles of Gruner that we know and love. The Pichler domaine maintains purity in these monumental wines with a dangerous balancing act. They harvest late, but their brilliant manual vineyard work carefully controls the influence of botrytis, capturing a dusting of ginger and pollen without collapsing into heaviness or rot. This viticultural balancing act is akin to walking a tightrope with an unruly toddler on your back. In the cellar, Lucas allows fermentation to progress until the wines are (functionally) dry, but arrests it before they begin malolactic fermentation, further preserving freshness and vivacity.
These Man on Wire wines are made possible by the incredible vineyards of the Wachau. Here are three of F.X. Pichler’s best.
Loibenberg is large, at 76 acres, and warm, though its assorted aspects and pitches make it more climatically varied than many single vineyards. The first mention of Loibenberg dates back to 1371, and it has been cultivated ever since. This vertiginous slope averages a 40% incline, though some pitches can be as steep as 80%. These terraces require 300 man-hours bruising, fatiguing labor per acre. The soil consists of a thin layer of glacial loess over decomposed gneiss. Yes, the same loess that makes up most of the soils in the Walla Walla Valley. The vineyards of the Wachau are defined by their proportion of loess to gneiss. The thicker, more generous loess soils are ideal for Gruner Veltliner, whereas the rockier soils where the gneiss substrate is closer to the surface favors Riesling. This rocky, sandy ground provides excellent drainage, whisking away water so the vines can continue to hang their crop late into the season without risking rot. F.X. Pichler sources most of the grapes for their “M” (for “monumental”) cuvee from this historic vineyard.
Steinertal means “stony trench”, an appropriate name for this curving, amphitheatre-like vineyard on the eastern end of the Wachau. It is one of the coolest vineyards in the Wachau, as well as one of the rockiest. Here again you will find thin sandy loess over gneiss, though the gneiss is especially decomposed in Steinertal, allowing the roots of 70 year old Gruner Veltliner to burrow deeply into the bedrock. Pichler’s Steinertal Gruner has all of the Smaragd power that characterizes their bottlings, but the cooler climate finesse of the site shines through in its graceful midpalate and refreshing finish.
Kellerberg, or “cellar mountain”, falls somewhere between Loibenberg and Steinertal in warmth. It faces the south and southeast, and its finest aspects look directly out over the Danube. The south eastern exposure has limited erosion from wind, preserving more loess in the soils. The lower slopes have more humus and loam, and as you climb you find more stones. F.X. Pichler sources their Kellerberg Riesling from a parcel high up on the hill, where the soils are thin and less vigorous. The struggling vines produce fruit with great intensity and savor, and the wines are exceptionally long lived. Expect your Pichler Rieslings to keep for at least 20 years.
The Wachau has some of the finest white wine vineyards in the world, and F.X. Pichler has many of the finest parcels within the Wachau. So, take a cue from the wines of the Wachau and sunbathe like a lizard while you savor an F.X. Pichler Gruner Veltliner or Riesling.
Subscribe to our newsletter to find out about our events, special offers, and new products.