The last couple of weeks have been a little nutty, monitoring ferments, doing sales calls AND I’ve added two craft fairs in two weeks to the mix (have I mentioned that I’m a leatherworker in a previous life?). This meant that I was dealing with two stuck ferments, evaluating two sets of fining trials, evaluating two sets of bentonite trials (one of which made no sense), helping at two client tasting events all while traveling on back-to–back weekends. Who says harvest is the busiest time of year?
I helped Londer Estate, a winery for whom I consult, pour at the Faralon Pinot Fest, and found it reassuring regarding what I’m trying to do in making Pinot. If you like a fruit-driven style, the Londer wines were as good or better than the “competition”. The Londer release event at the Presidio Club in San Francisco went well with both a good reception for the wines and good sales. I found myself liking the 2007 Ferrington Pinot Noir more than I had in the past and thought the other wines were showing extremely well.
My other passion, craft fairs, have been good; with the exception of a four-hour power loss due to high winds in Nevada City, but are extremely tiring when coupled with winemaking/wine sales duties. While in Nevada City, I tasted two current accounts, New Moon Café and Carrington’s Fine Wines, on current releases and checked out several new possible accounts. More on these in January, after I go back up there for a sales trip. For those of you who get up to Nevada City, I heartily recommend New Moon Café for imaginative food and a truly interesting wine list.
This past weekend we were doing a show in Carmel Valley, which gave us the opportunity to eat at our favorite restaurant in Monterey, Passionfish, which as you might guess has a great seafood menu and a equally good wine list that is generally priced just above retail. Additionally, they are big supporters of sustainable fishing, and have no problematic seafood on the menu.
Winemaker & Artisan, Rick Davis, started Calstar Cellars in 2001 to marry art and science to his love of wine. Read Rick's thoughts on all things wine!