Todd Taylor Wines…A Sipper’s Delight!

Whenever we have friends and family over and want to “wow” our guests, it usually means popping the cork on a bottle of Todd Taylor wine. One sip and the oohs and aahs are heard until the bottle is empty!

Based in Clarksburg’s Old Sugar Mill, Todd Taylor wines are crafted by the namesake himself at his micro winery facility located in the cavernous co-op located just minutes from downtown Sacramento. With a case count of a mere 2500 cases, Taylor’s wines are not widely distributed, yet sell out soon after release.

Recently the Vine Language crew sat down with Todd and his wife Gloria at their tasting room where we sampled their delicious wines.  To complement the wine selections, Todd offered a plentiful array of some of his favorite cheeses to pair with our goodies in the glass.

To listen to Taylor talk about his passion for wine is intoxicating. “Everything I make is single vineyard reds, meaning it is one grape, one vineyard, with no blending at all,” he explains. “They have a much more focused flavor because they are not blending in other grapes, and for the most part, I like way too much oak in my wine. Most of my wines age in 100% new oak.”

On the subject of blending, Taylor explains that 99% of all wineries blend, for two good reasons: One, if you’re a large producer and you sell your wines to restaurants, regardless of the growing season or whatever else is going on with the winery, you want the wines to taste the same consistently, so you blend the wines to produce a product that is the same each year. Secondly, often wines are blended to fill in the holes of the grape, meaning if your wine doesn’t have enough color or acidity, another grape is blended in to add tannins or acidity to the wine. “Here, I’ve kind of taken the opposite approach,” he says.

When you visit Todd Taylor, you won’t find white wines. That’s because Todd only makes what he like to drink, figuring if the wine doesn’t sell, well, there’s plenty for he and Gloria to consume!

Taylor has certainly done his homework when it comes to winemaking, and he’s willing to share his insights with visitors. Like many rising stars in the wine world, the entrepreneur began his career in his garage, making wine for friends and family. “This really started as a hobby out of control,” he says, explaining that by chance, he talked a grape grower into letting him and a friend pick fruit for five minutes from Amador County’s famed Clockspring Vineyard. “We brought the fruit to my garage and made wine. We crushed the grapes, barreled the wine in new American oak, then bottled the wine fourteen months later. At that point, we’re sitting around drinking the wine, saying this is really not that bad! At that time, I gave my business customers wine for Christmas and I told them, ‘If you enjoy it, let me know, or pour it down the drain and don’t tell me about it. Merry Christmas!’ Eventually I gave it all away and it kind of grew out of control from there.”

Todd has been sourcing Zinfandel from the Clockspring Vineyard since he began ten years ago, and it is one of the wines he’s most known for. “Because the yield is so low it has intense fruit flavors and produces a deep color as well as quite a bit of tannin for a zinfandel,” he says.

Taylor made a half-ton his first year; followed by three tons, then six, then twelve. “In all that time I was experimenting and making batches from different vineyards. By the fourth year my wife wanted her garage back, so I got kicked out and this is my new garage!” he grins.

The winemaker sources his grapes from different appellations, citing his only “local” offering is his Tempranillo, crafted from Clarksburg fruit while his lush Pinot Noir comes from the Suisun AVA. Other delicious offerings include Cabernet Sauvignon (Napa Valley), Syrah and Zinfandel (Shenandoah Valley)

Visit Todd at his “garage” located inside the Old Sugar Mill in Clarksburg, sample his wines and discover why Todd Taylor makes sippers swoon…one bottle at a time.

Todd Taylor Winery is located inside the Old Sugar Mill in Clarksburg. The address is 35265 Willow Ave., Clarksburg, CA. Phone (916)744-1120. Tasting Room Hours are Saturday and Sunday noon-5pm and by appointment. For more information, visit ToddTaylorWines.com.

A Taste of Europe Comes to Downtown Lodi

On a quaint tree-lined street in Lodi, a specialty shop is filled with gourmet cheeses, olive oil, and delectable goodies tempting the curious passersby. The bakery down the street has been baking fresh bread since the wee hours of the morning and the smell of freshly baked yeasty bread is wafting through the air. A bottle of Zinfandel is being opened and a group of newly arrived tourists sit at the neighboring café encountering a taste of the good life. Food, wine and friendship. What else is there? If only we could know what pleasures they are tasting right now…

Downtown Lodi has added a truly unique destination stop with the opening of Cheese Central on School Street. Owners Cindy Della Monica and husband, John, have put a fresh new twist on the traditional brick and mortar market. Walking in, you are immediately greeted by Cindy and her staff, Molly and Lance, who welcome you to come in, relax, and browse the large selection of fine cheeses from around the globe. You get the feeling you have walked into a Mediterranean paradise of cheese, olive oil, specialty pantry items and top-of-the-line gourmet meats.

The friendly ambiance seduces your senses with beautiful colors and the perfectly blended décor of modern comfort that includes seating and a fireplace setting. Combining John’s knowledge of architecture and Cindy’s love of gourmet food they have created something so exceptional; it is a must-see when visiting Lodi. They have given a wonderful gift to the shopper-an opportunity to enjoy the finer things in life. “This is an extension of our kitchen, from the colors to the very pictures on the walls,” beams Cindy, who explains every detail with careful reflection. Every picture hanging represents a piece of the couple’s life and the enjoyment they have of sharing good food.

Originally raised in the Bay Area, Cindy is a Heald College graduate, trained as a legal secretary. Her career in food began in Seattle, working for the Sunshine Kitchen Company before Sur La Table

existed. She began as a cooking instructor marketing the company’s products. Her husband was in school at the time studying architecture and both were working two jobs to save enough money to purchase a house. After John graduated, they moved to Lodi and have been there ever since. Della Monica started a catering company in the mid 80’s and studied food service at Delta College. In 1993 she began working for the Mondavi family at Woodbridge Winery as Chef de Cuisine, preparing meals to promote the food and wine pairing for the Marketing Department’s many events. Even though she doesn’t consider herself a classically trained chef, her culinary skills are excellent.

In 2001, Cindy designed the store Della Mozzarella, and along with a partner, bought and operated it for herself. She is most proud of the fact that each menu item was prepared from scratch; nothing was precooked or canned. The store offered gourmet deli items and food and wine pairing became her specialty. As Cindy explains, “We offered between 40 and 60 cheeses that we would rotate throughout the year and I always loved playing with the cheeses.” This is where her love of cheese was born.

Cheese Central offers a wide variety of books about the varieties of cheese, food and wine pairing, Slow Food, and my personal favorite, cookbooks. The Delectable Pantry section of the shop offers jams, jellies, chutneys, mustards, and cooking and cutting gadgets for the cheese lover. There is also an Olive Oil Tasting area which features locally owned Coldani and Bozzano Olive Oils along with a few others. Fresh baked baguettes are provided by the Dancing Fox Bakery. Cold drinks such as wine pop soda and juices are found in the refrigerator section while future plans include wines and specialty beers.

The piece de resistance of the entire experience is located in the cheese cases: the most delicious cheeses are enthusiastically presented by the Cheese Central staff. From the cow, goat and sheep families come a pungent English Brie, the highly sought after Italian Parmesano di Reggiano, and a delightful Spanish Manchego; all displayed and available for tasting, along with some excellent choices from Wisconsin and California. All of the finest cheeses are represented and purveyed locally and from around the world.

Being a novice cheese taster who leans toward being Vegan, I asked Cindy if there was such a thing as a Vegan cheese. She smiled and politely, yet sternly said, “No that would be cheese food full of oil and coloring.” Yet, she did say there a few Vegetarian cheese choices. She explained that natural cheese is made with Rennet, an enzyme found in the intestines of animals that helps form the curd. From that basic mixture, cheese varieties are made by adding different ingredients and aged for different lengths of time. “The terroir also affects the cheese just like the wine,” she added.

Della Monica is very passionate about Cheese and eating real food and believes in teaching its importance to the young and old alike. She has followed the Slow Food Movement since its inception and has championed its progression in the U.S. With the recent establishment of Slow Food Lodi, she will be pairing wine and cheese along with other events.

Among her many projects, Cindy is excited to have a cooking  demo kitchen in which she can educate young children and introduce them to real food alternatives and help them discover how they can eat great food at home. As a young child, this was really enforced as something important as both her parents cooked at home. At eight years old, her dad taught her to make bread, where she learned to respect the ingredients.

Cindy is currently working on putting together a series of classes for adults to be held in her cooking studio, featuring guest speakers, local wine makers, culinary enthusiasts, and people in the food and wine industry. Sign-ups are still available at the time of this writing.

Ask about the Lunch Box Special! This is in the development stage but I believe it will become a staple-a quick and handy takeout box filled with freshly baked bread, delicious cheese, sweet fruit and a treat. This would be perfect for a romantic picnic on Lodi Lake or a great mid-day meal. Honestly, aren’t we all tired of the same lunch of fast restaurant food?

Cheese Central can also help you prepare your party with cheese platters and wine pairings. Just ask Lance or Molly and they can get you started. Try the new fondues available for rent; a throwback from the 70’s and an excellent way to get a party started! -Warm, yummy cheese, a handful of skewers and a variety of dipping foods to tempt your appetite. Try it as a mini dessert bar-fill the fondue pot with dark chocolate and dip in fluffy marshmallows, fresh strawberries, or your favorite shortbread cookie! Nothing says “living the good life” better than a group of friends sitting around a fondue while enjoying a glass of wine.

I have to say, the best part of Lodi’s Cheese Central is that it’s home to a wonderful place to shop, pick up lunch, and enjoy a pleasurable afternoon tasting a variety of cheeses. Combine it with a stroll down School Street while window shopping or just sitting on a bench enjoying the fresh air and sunshine.

Paris may be 2500 miles away by airplane but close your eyes, listen to the sounds of the street and take a bite of your favorite fragrant Brie and delicious Prosciutto. You, my friend, are now enjoying the good life!

 by Lisa Sandison
Photos courtesy Craig Daniels

Wally’s Tips on Becoming a Farmer Snob

Find happiness, meaning and fulfillment in your retirement as a Farmer Snob! Here’s how I did it:

1.      Work 36 years for an outfit with a solid retirement system, during with you do #’s 2, 3, 4,5,6,7, and 8.

2.      Buy a small farm during your working career.

3.      Amuse yourself going to farm sales and auctions, buying necessary farm stuff (tractor, blade, mower, tool bar, irrigation system, tillage tools, boxes, shop tools, fuel can, etc.

4.      Putter around in the garden growing the stuff you like to eat. Experiment with the best tasting varieties which are not part of the industrial food supply. Industrial cultivars are bred and selected for profitability, not for taste.

5.      Have a goal with a passion (i.e.: Leave your farm more fertile than it was when you bought it.)

6.      Pay attention to Food Snobs. You just might be able to grow a food fad into a good market where customers appreciate and reward your work.

7.      Explore foods you have not eaten before, always looking for the best tasting, not the most profitable.

8.      Select your biological parents carefully, for traits such as: strong bodies, good health, long life, hard workers, heal fast, and the gift of gab.

When you retire from your first career, you will be all set up for a second career as a Farmer Snob. Be sure not to tell your farmer friends how much fun farming is!! They might smack you upside the head as they are a little touchy on the topic. You can do what you like because you don’t have to. Your retirement will support the farm even if the farm doesn’t support you. (But it will.)
                                                                                                       -Wally Condon-

The 2011 Consumer Wine Awards

The lobby inside Hutchins was bustling with activity.  I walked over to the registration table where I checked in with Tim Hanni, MW.  Tim is a unique individual.  He is one of only two resident Americans who have earned the title, Master of Wine.  A professionally trained chef and a Certified Wine Educator accredited by the Society of Wine Educators, Tim has been involved with wine and food education and research for over 35 years.  He has lectured in over 27 countries around the world on the topics of flavor balancing, sensory sciences, wine and culinary history.

I made my way to the tasting room and sat at my designated spot.  After a brief introduction followed by instructions on how to “taste” and “spit” each evaluator was provided with a list of wines.  My list consisted of 33 wines.  18 were Merlot while 15 were categorized as red Bordeaux style blends including Meritage.  None of the wines had names.  Each wine was assigned an entry number and a price range.  The majority of my wines fell in the $12.01 through $35 range while a small group was priced at $35 and up.

A bevy of volunteers began rolling out carts loaded with glasses of wine.  I began to feel a little like a kid on Christmas morning!  Here I sat with 9 ample samples of wine in front of me and there was going to be plenty more where they came from.  I was having a blast and I hadn’t even taken my first sip!

My first wine was a blend of Cabernet, Petite Verdot, Merlot and Malbec.  Warm vanilla and soft tannins danced and twirled on my tongue with the first sip.  I felt this wine was a pretty strong contender.  I had the option of ranking the wine from 0 to 7.  0 being “Dislike” and 7 being “Wow!  This is as good as it gets!”  I placed my glass on number 5 meaning, “I really liked the wine and would highly recommend it to my friends”.

We continued tasting, spitting, rinsing and ranking until we had all made it through our list of wines.  My taste buds had been blasted with an arsenal of flavors beyond anything I had experienced before.  Ripe berries, sweet spices, dark cherries, warm vanillas, smokey cigars and even green beans had all played upon my palette over the course of the afternoon.

When we were finished we were told to check the Consumer Wine Awards website in a few weeks to see the names of the wines we had tasted.  Here, in no particular order, are seven of my favorites:

• Lange Twins’ 2006 “Midnight Reserve” – priced around $30.  This gold medal winner was the first wine I tasted and a real “must have”.
• Woodbridge Winery’s 2008 “Section 29 Red” – priced at $18.99.  Another gold medal winner, Section 29 Red was full of sweet berries and whispers of vanilla.  A real delight and a great price.
• Moonstone Cellars’ 2008 “Fran-Jo Reserve” – priced at $32.00.  A blend of Cab Franc and Merlot this silver medal winner was a standout with its roasted nutty flavor and bold finish.
• Nello Olivo’s 2007 “Claret” – priced at $25.00.  A Bordeaux blend from El Dorado County.  Winner of the gold medal for its full body and soft tannins.
• La Rusticana d’Orsa’s 2008 “Cinque” – priced at $45.00.  A blend of Cabernet, Merlot, Cab Franc, Malbec and Petite Verdot from the Santa Cruz Mountains.  Nicely balanced with great body and hints of cherries ripened on the vine.  This platinum medal winner was my favorite!
• The Dancing Fox’s 2008 “Merlot Reserve” – priced at $29.50.  Dark chocolates and creamy caramels make way for a spicy tobacco finish.  Delicious!  A gold medal winner with a special awards distinction of being Best of Class.
• Wild Horse Winery & Vineyards’ 2007 Merlot – priced at $19.99.  Full of softly ripened berries and moderately priced this silver medal winner ranked high on my list.

Attending the 2011 Consumer Wine Awards was a lot of fun and a great way to find new and unique wines from all over the world.  If this sounds like something you would like to try then take the Consumer Survey at www.consumerwineawards.com.  There’s a great big world of wines out there just waiting to be tasted!

If you have a list of some “must have” wines from your cellar then why not share them with the Vine Language crew?  We love to try new wines and would love to hear from you.  Drop me a line at duane@vinelanguage.com.  Who knows, we might be talking about your wine next time!

Until then, here’s to good times, good friends and long life!  Enjoy!

-Duane Oxford

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Gerald Albright

It was a dark and stormy night, and the warm sound of smooth jazz filled the concert hall deliciously. The locale was a former industrial building-now-wine collective known as Vino Piazza situated on the rural outskirts of Lockeford. Many braved the treacherous weather to see smooth jazz legend Gerald Albright blast his hip-swaying saxophones, promising the sold-out crowd one soulful ballad after another. Warming up the chilled crowd was Sacramento based jazz collective Analysis, followed by saxophonist Dean James.

A.D. Burisse, longtime bassist for Analysis, had brought this party (and prior gigs) together to fill a need for Contemporary Jazz concerts glaringly missing in the Stockton-Sacramento region. So far, it has been a true pleasure as the concerts have been top notch and exciting.

Opening right on time, Analysis’ featured drummer was 15 year old Taylor Burisse, a prodigy who clearly knows what to do with a pair of drum sticks. Taylor’s age hardly does justice to his ability; a professional beyond his young age. During one blood pumping set, the band went silent, giving Burisse the spotlight as he fell into a swelling drum solo that left no one in the room questioning his talent. A.D. is one proud papa for sure!

Analysis then backed contemporary saxophonist, Dean James, who revved the crowd with several up-tempo grooves. My wife, our guests and I were soon tappin’, clappin’ and head boppin’ to the beat! Between the wine and the music everyone forgot about the inclement weather outside.

An intermission ensued with the comedic relief of MC Country Bird. He played an affable game of “Remember That Funk Jam,” volleying back and forth with soundman, DJ Bill D. Complete with vocal and dance impressions, the DJ jammed brief bites of Cameo, Funkadelic, James Brown, Gap Band, Ohio Players and Slave. Everybody ate it up as we grooved in our seats while ordering another bottle of Stone Garden Vineyard’s tasty red blend, Plonk. Once the funk gets you, you can’t stay seated! “BIRD!! HOW ‘BOUT GIVIN’ US SOME MO’ ‘NOTHER FUNK?? MC Bird chirped and the audience chimed in, as he introduced consummate performer Gerald Albright.

Mr. Albright rocked us from the opening note with a couple of quick upbeat jams,  complete with solos from his posse of veteran musicians. Bassist Melvin Davis kept the groove deep and soulful like a robust Lodi Zinfandel, keyboardist Tracey Carter managed the keys skillfully and the proficient drummer showed how experience can keep the beat clean and tight, similar to a chilled sauvignon blanc. Albright then set up a round of sweet port, with a soulful rendition of “Close to You”. Teasing and playing the absorbed audience like the keys on his sax, Gerald’s final groove of the night brought the Old School crowd to their feet and a Soul Train took off. His encore was a respectful cover of the legend Grover Washington Jr.’s “Limelight”.

We will be back on June 25^th for Kim Waters. Save us 10 seats in the front row!
                                                                                                           by Fran and Isaac Benavidez 
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In the Vinelight...

In the wide, wide world of winemaking, the crafters of liquid pleasure come in all shapes and sizes, from all kinds of backgrounds, each with their own distinct personality and each carrying an unrivaled torch of passion for the good life in a glass.

In Lodi, winemaker Elishia Ehlers has ignited an ongoing bonfire.

When I first met Ehlers, we were seated together at October’s posh inaugural Artisan Masters Dinner and Auction held in Lodi. Youthful, vibrant and lovely, Elishia was dressed to the nines, looking chic and metropolitan; a woman who could be quite at home with a Cosmo in one hand and caviar fork in the other.

Later that week, I visited Elishia’s family winery, E2 Family Wines, a production and storage facility managed by Ehlers. Surrounded by vineyards and farmland located west of Lodi, I rolled past a stretch of barns and silos and was waved down by a spunky blonde bent over a large bin filled with fresh picked Primitivo heading for the crusher.

Donned in wine splattered jeans and tee shirt and sporting grape must in her tousled locks, it was then I became enchanted with Elishia Ehlers, who holds the distinction of being Lodi’s youngest winemaker at the time she began in 2000. Now at the ripe age of 29, Ehlers is seasoned, accomplished, awarded, and carries plenty of street cred in the industry.

That wasn’t her original plan.

“I wanted to be a teacher. While I was away at school, I would come back home and help here with the family,” she recalls. Eventually, after a few stints in the restaurant business, the youngster came home to roost in 2000. “My dad always believed he wanted us to go work for someone else, so when we came home, we’d appreciate what we had.”

“What she has, is bloodstock in a hardworking farming clan whose Lodi roots go back to 1922, when Grandpa Herman Ehlers took to tilling the soil. With no formal education, the family patriarch learned his craft literally from the ground up, then passing his knowledge and know-how down to his children. During Prohibition he became the sacramental winemaker for Eastside Winery, and then crafted brandy for Korbel for 25 years, buying up vineyards and property along the way.

Today, Elishia’s dad Steve and siblings Steve Jr. and Brett farm 3800 acres of the Delta’s Bouldin Island in corn, beans, rice and tomatoes, and over 500 acres of Lodi grapes.

Notably, the Ehlers family was the first in the United States to grow and produce Verdelho, a rare Portuguese varietal with an aromatic and fruity personality. The Verdelho grape is one of the four noble grapes first planted on the island of Madeira in Portugal. After a disease outbreak in the 70's wiped out the majority of the vines, some survived and found their way to the U.S. and a little old Portuguese man in Fresno. He introduced Steven Junior to the wine and they were able to obtain a few of these rare vines for the four original acres the Ehlers planted. “We were very fortunate to have gotten those,” shares Elishia.

So, along with the four acres of Verdelho and another 500 some-odd acres of grapes, “We had the vineyards but never had a winery of our own until 2003, when we were bonded,” says Mardy Ehlers, Elishia’s mom and biggest champion. For many years the Ehlers produced wine just for family, but it wasn’t until 2000 when they finally got serious about spreading their wine word to the public, with young Elishia leading the way.

“I started learning a lot and really enjoying it,” says the winemaker, who decided then and there she was going to get her “upper education” in the vineyard, just like Grandpa, simply learning from the ground up. “We’re old fashioned. We’re not high tech in our equipment. We do what we need to do,” she says.

Things got exciting when, in 2003, that same year’s vintage of Merlot pushed Elishia’s winemaking career into star status. “We were getting ready to blend our 2003 Merlot when we flew to Oregon for a wedding,” recalls Mardy. “We got a phone call from Elishia informing us she had blended the entire vintage on her own. I thought my husband would have a heart attack!” she laughs. That year, they entered the wine in the San Francisco Wine Competition and it won Silver.

Since then, “a couple of people from China” and some prominent national distributors have fallen for Elishia’s talents in the bottle, which keeps her ultra-busy and in the element she finds most appealing. “We went from making 7,000 cases to over 30,000 cases. It was quite an experience.”

Not only does Elishia make wines for her family’s E2 label, she is winemaker for Barsetti Vineyards as well. That’s a lot of sour grapes to be responsible for, but thanks to a strong family work ethic and the drive to excel, this winemaker is up to the task. Ehlers is grounded and appreciative of all her family has provided for her promising future. “My dad taught me the ropes for the first five years and now I pretty much handle it all on my own. Basically, I’m just a young girl out here trying to figure it out!”

Elishia gives credit to her mother Mardy for her creative side. Mardy was responsible for many of the wine's original labels and fun website. But with the new growth and increased workload, the creativity for the new labels and poetry came from their new designer and collaborator, Ben Moreno. Ben was responsible for the Herman Walters "Family Vine" Old Vine Zinfandel and Cabernet Sauvignon labels which feature a sturdy Tokay vine representing the family vine, with the family’s profiles figured into the unique design. "We absolutely loved what he did with this label as it really depicts our heritage and fun side," Mardy shares. 

During our short visit, the Primitivo has been crushed and ran through the de-stemmer and now waits for Elishia’s steady hand. There’s tinkering to be done on the new storage silo and pump-overs on the Merlot. And, what’s this talk of a future new tasting room?

In the world of Lodi winemaking, Elishia Ehlers is on fire, and her internal flame is burning deliciously bright!

For more information on Elishia and E2 Family Wines, visit http://www.e2familywinery.com/ or call 209-335-5911.

- Fran Benavidez

Photos Courtesy of Craig Daniels 

 Wine Tasting with Vine Language

Staplehead Wines

Staplehead is the nickname of owner/grapegrower Michael Tarnowski, who, when planting some vines in 2004, hit himself in the head with a Post Pounder, receiving four staples for his efforts and an ephiphany. 
 

After hearing his tale and eyeing the graphic label on a bottle of fizzy Zingria, I was intrigued, so several months into the Vine Language crew listening to my natter about Mike’s mind boggling beginnings, the group couldn’t resist trying a wine whose label depicts a wincing wine grower sporting a large stitched-up gash to the noggin, complete with swirling thoughts of grapes, oranges, and sombreros (yes, sombreros) dancing through his head!

There's much more to Staplehead than meets the eye, and, as Mike says, “Wines should be fun and not stuffy.” Enough said. Let's sip!

Zingria

Definitely the amusing lightweight blend in the Staplehead lineup, with a twist: it’s dry. Carol and Duane liked the bright berry color and its fizzy appearance, while Lisa and Isaac picked up fruity flavors and a long, tart finish. With a taste for detail, Patrick noted a clingy mouth feel of plums and Dr. Pepper. My first reaction was I just took a swill of berrylicious Pop Rocks saturated in a forgiving 10.5% alcohol. Party in a bottle!

We all agreed Zingria would pair well with hot dogs, hamburgers and tuna salad, plus all that and a bag of chips. This wine would make a fantastic slushy made with LOTS of ice and hot poolside weather!

For a closeup of the fun and quirky Zingria label, visit www.stapleheadwines.com.

2008 Syrah North Coast

Mike designed his wines to be enjoyed with food; hence an Old World elegance we all discovered when sampled with crackers and butter, which makes everything better! In resounding agreement, the group noted intoxicating aromas of alcohol (14.9%) and chewy tannins clinging to light berry flavors and a short finish. Bronze Winner at 2011 Consumer Wine Awards.

The Syrah would best be paired with a high-fat, sit down, button popping buttered up meal of venison or mutton, so says Patrick. Where does one grab mutton these days?

2007 Lodi Zinfandel

The Cherry Coke color of this Zin caught Lisa’s eye, whose nose detected earthy mushroom aromas. Isaac’s taste buds picked up on dark cherry and white pepper flavors flowing into a long enjoyable finish. Silver Winner at 2011 Consumer Wine Awards.

2008 Cabernet Sauvignon North Coast

I tasted smooth flavors of currant, while Isaac sipped, puckered up, then noshed on crackers and butter to find the dark fruit treasure in the wine.

Collage

The collective favorite of the Crew! Translucent in color, tender cherry blossom aromas give way to flavorful suggestions of Bing cherry, vanilla, and anise. A frisky dollop of caramelized sugar puts the period at the end of the scentence.

See the photos of Vine Language horsing around Lockeford’s Vino Piazza with wine glasses in hand? They’re filled with none other than Collage!

Staplehead credits his trusty wine maker Sal Galvan, whose 15+ years experience in and around Napa working for wineries such as Rosenblum and Chateau Potelle, helped bring together their vision for Staplehead wines. “Sal doesn't go by the winemaker’s handbook,” says Mike. “Various blending techniques were used in making these wines including the use of Syrah in the Zins and Cab along with percentages of Merlot.” For more on Galvan, visit www.galvanwine.com.

Staplehead is definitely coming into its own, bucking California trends by producing decidedly Old World style wines to be enjoyed with food. Staplehead wouldn’t want it any other way. Bacchus knows there are plenty of delicious stand-alone sippers on the market, so it is refreshing to find a producer who reverently values food pairing with his wine. On the horizon is their newest pour, Sangria Blanco, a Chardonnay based sweetie that will soon hit the market.

We look forward to following the growth of Staplehead!

Get out and try Staplehead for yourself! If you’d like do a complete varietal sampling like we did, check out Payless or Town & Country Liquors in Lockeford for the best selection. Safeway in Lodi carries their Zin and Zingria, while Roseville’s Total Wines and More stocks Zingria (Watch for dates when Mike will be pouring at TW!).  

 
Thirsty questions or inquiries? Call Mike Tarnowski at (209) 712-1060 or email: mike@stapleheadwinery.com and follow Staplehead Winery on Facebook.

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As I approached retirement from a career as teacher, coach, and counselor, I decided to leave my three acres of Jack Tone gray clay more fertile than it was when I bought it.

I used organic methods of compost and legumes to add biomass and nitrogen to my soil. I chose to grow only the crop that I loved, melons, but I couldn’t keep up with the weeds. So I branched out into specialty potatoes and heirloom garlics.

For fifteen years I sold at local farmer’s markets and ended up at the Ferry Plaza Market in San Francisco. It has been a great experience for all of us. I am a member of Seed Savers Exchange helping to perpetuate our vegetable heritage.

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