Clayhouse and Cadaretta News

The Hard Part is Over

kari@clayhousewines.com — Fri, 30 Oct 2009 12:03:00 -0700

Clayhouse winemaker David Frick has finished harvest. He reports that he's been on a roller coaster this past month, with rain, frost and potential rot all happening in the span of several days. Temperatures have been seasonally mild, but the threat of unseasonable early frost at the beginning of the month had winemakers and growers around Paso Robles pushing to get all grapes off of low-lying blocks (where cold air pools). David said that, in some cases, they had to accept a compromise between proper ripeness and the risk of damage to the crop.

Then, in the middle of the month a rain storm, fueled by tropical moisture leftover from Typhoon Melor, arrived. Again, they listened to the forecasts and worked hard to bring in the grapes that were ripe and at risk for rot damage (which was essentially everything but Cabernet Sauvignon).

After the deluge, it took two weeks for everything to dry out and for sugars in the grapes to build again. This delayed some picking, but at that point the winery was at capacity anyway, so it was a non-issue.

Finally, a hard frost on October 28 spelled the real end of harvest 2009. David is now finishing up with grading the various lots and barreling down and/or consolidating lots, monitoring malolactic fermentations, as well as scheduling bottling.

Hey, I'd be mixing the martiinis.

Crush It

David Hance — Mon, 26 Oct 2009 09:18:00 -0700

No, this post isn't about crushing grapes.

It isn't even specifically related to wine, although I'm a wine guy writing on a wine blog about another wine guy and a book he wrote.

But it's not a book about wine.

Not really.

It does cut to the core of modern marketing, certainly modern small production wine marketing, very quickly ... even if it isn't about wine.

Gary Vaynerchuk operates a very large wine retail shop in New Jersey. And he's pretty famous, in the world of social networking and blogging, for his video blog: WINE LIBRARY TV

Mr. Vaynerchuk's new book, CRUSH IT! (Why now is the time to cash in on your passion) has recently been published.

Within the first 25 pages, Mr. Vaynerchuk sums up what I know matters in marketing, particularly what I know matters in small production wine marketing.

Referencing the current economic tough times, on page 7:

It's never a bad time to start a business unless you're starting a mediocre business. I think economic downturns represent a huge opportunity for everyone to get their focus on and start to crush it. The person who can dominate during rough times is the person who can dominate, period. Yes, we've seen a lot of people close up shop in the past years, but if they had offered a relevant and differentiated product or service, had been adaptable, and most of all had known how to tell their story, they wouldn't have had to close.

And, from page 24:

Storytelling is by far the most underrated skill in business.

How many of us dream of starting a mediocre business?

This marketer's advice is aligned with Mr. Vaynerchuk's:

1. Be relevant (you and your product);

2. Differentiate yourself (and your product);

3. Be adaptable;

4. Put in the work necessary to be a good storyteller, using whatever communication tools are appropriate and necessary to connect with your target audience. If you don't, how will they know you're relevant and different?

Or are you trying to sell the irrelevant and same? Don't bother, nobody wants that.

DAH is David Anthony Hance at dhance@cadaretta.com

Spider Wines

kari@clayhousewines.com — Fri, 23 Oct 2009 11:25:00 -0700

Recent rains in California have pretty much ended the harvest except for a few hearty souls who are still waiting for their Cabernet vineyards to dry out. Clayhouse winemaker David Frick says he was able to get all of his fruit in in fine condition, thank you very much. I asked him about whether he'd predicted the last storm and he remarked that the local tarantulas had tipped him off.

What? Here is what David told me:

"Male California tarantulas, at least the ones near Paso Robles, seem to go walkabout in the fall in search of a female with which to mate. So, frequently one sees what is a typically shy spider become brazen and hormone-fueled, moseying across roads; seemingly without concern for their own safety. I swerve to avoid tarantulas more often than deer. What’s even more interesting is that these males, like the legendary preying mantis, often become meals for the females with which they mate (maybe that’s why I swerve; they have a hard enough time already).

Barring any cross-species comments on hormones and their effects on behavior, why does this winemaker care? Because I closely associate these macho tarantulas with coming rains. You see, I theorize that their instinctual drive is tied to senses of temperature, humidity and/or atmospheric pressure that allow them to make these journeys days before rains come."

Here's a YouTube video of California tarantulas: http://www.youtube.com/watch?v=RqygXQJn3NU&feature=related

Not sure if spider predictions work in other parts of California, but whether they predict the rain or not, seeing a bunch of big spiders crossing the road is a pretty cool sight...and just in time for Halloween!

Paso Perfectly Postitioned

kari@clayhousewines.com — Tue, 13 Oct 2009 11:55:00 -0700

While most people in the wine industry have a gut feeling that consumers are trading down, a recent poll confirms that it's true.

Wine Opinions' study not only shows consumers spending less on wine, but it also shows that consumers are still experimenting when they can: while Napa wines have lost customers, wines from Sonoma and Paso Robles have benefited.

Consumers are purchasing more wine in the $10 to $20 range, and 45% of consumers say they now "never" buy wines costing more than $50. Paso has positioned itself perfectly (alliteration not intentional), with consumers showing a 30 point net shift toward Paso wines (Sonoma had a 22 point net shift) compared to Napa wines.

Wine writer Ben Weinberg just returned from Paso and wrote a great recap on his recent blog. He commented: "Not only did I learn a lot about the region, but I tasted a bunch of great wines that won’t necessarily break the bank." Amen. (You can read all of Ben's story here: Unfiltered/Unfined.)

It's finally raining in northern California; time for a glass of great value, great tasting Paso Robles red wine...how about the new 2007 Clayhouse Cabernet?

Bigger is Better, NOT Badder

kari@clayhousewines.com — Sat, 10 Oct 2009 06:27:00 -0700

Clayhouse farms a lot of grapes. At our estate Red Cedar Vineyard outside Paso Robles we have approximately 1500 acres of everything from Chenin Blanc to Primativo. And the fact is, having a large pool of grapes from which to choose gives us a mucho flexibility in winemaking.

I was reminded of this last week while showing around Ben Weinberg, winewriter from Denver. Ben gets it. He was suitably impressed with the Red Cedar vineyard as we drove from the Petite Sirah and Malbec blocks on the lower benchlands, up to the Bordeaux varietals planted on terraced hillsides that rise up to 1500 feet in elevation. There's a commanding view of the Estrella River valley from the top. And while it's clear that the vineyard is large, bigger isn't always "badder."

Ben kept saying, "wow."

Of course the view is impressive, but what Ben picked up on was the soil variation, from loam to almost white calcareous. And he noticed the topographical differences, not just the elevation gain, but the rolling hills above the benchlands, and the shaded, eastern sides of the hills where cooler afternoon temperatures allow for production of great Sauvignon Blanc. There's nothing at all flat about the Red Cedar vineyard.

Clayhouse doesn't use all of the fruit from Red Cedar, there are many other wineries that buy Red Cedar grapes. But having a vineyard of this size and diversity at our disposal gives us the flexibility to choose exactly the blocks we want, to pick at exactly the time winemaker David Frick dictates, and to make quick production decisions based upon sales or consumer demand.

Pioneer Sundown

David Hance — Thu, 08 Oct 2009 12:45:00 -0700

I'm sad to note the passing of David Lake, a Washington wine pioneer. I knew David only a little, from running into him at wine events in Washington and elsewhere, and through the Rhone Rangers organization (the image of David in a cowboy hat sticks with me).

David Lake was a Master of Wine, a Canadian, a winemaker (for Columbia winery for many many years), a gentleman, and a gentle man. I associate him very clearly with both single vineyard wines from Washington State, and with the rise of Syrah as a benchmark varietal in Washington.

You can read more about David on the Wine Spectator website, HERE.

I must be getting old, feeling emotional, with the image in my mind's eye of a Rhone Ranger riding down the sun at the end of a long day in the saddle.

DAH is David Anthony Hance at dhance@cadaretta.com

Media Sea Change

David Hance — Tue, 06 Oct 2009 03:48:00 -0700

Conde Nast yesterday announced that they were shutting down GOURMET magazine, despite its 980,000 subscribers (last year) and 70 years in publication. The print magazine business model requires lots of paid advertising, and GOURMET isn't generating enough ad pages. Conde Nast also publishes BON APPETIT, and will undoubtedly push for any subscribers and advertisers orphaned by GOURMET's demise to move over to BON APPETIT.

Today the FCC announced new guidelines specifying that bloggers should reveal their receipt of free goods and services. There has been some brouhaha over the past year and more that some bloggers may be swayed to post favorable reviews of goods and services which they received free of charge. Or which came from companies that otherwise provided something of value (travel is a frequently cited culprit), possibly in return for favorable reviews.

In the wine business, we've been watching the decline of 'traditional' media for at least a decade, as daily newspapers countered declining circulation and advertising revenue by reducing their editorial range - eliminating staff wine and food writers is an easy way to save on salaries.

But I think these two announcements, the end of GOURMET and new attention being paid to bloggers, signals a real sea change in wine media. The first is a dramatic reminder that our promotional opportunities with major print 'traditional' media are becoming increasingly limited. The second points out that even the government (usually pretty slow to respond to changes in social trends) has noticed that blogging and the 'new media' are gaining growth momentum and increased influence.

We wineries must ride these waves and learn new ways to tell our stories.

DAH is David Anthony Hance at dhance@cadaretta.com

Beef: It's What's for Dinner

kari@clayhousewines.com — Fri, 02 Oct 2009 10:25:00 -0700

One of the stories we like to emphasize at Clayhouse is that we're dependent upon the earth, the soil and the vineyard to produce consistent varietal wines. On its own, that's not very unique, but when we talk about our proximity to California's historic missions and local adobe structures (we have one on our Red Cedar ranch), and the idea that making adobe bricks is analogous to making wine (stay with me here), the story becomes more our own.

(Adobe bricks: local mud, water, sand and straw blended together in specific proportions, to yield long-lasting, quality building material. Varietal wine: local grapes, maybe more than one variety, fermented with yeast to yield a great tasting beverage. Talk about value-added products...)

Bricks, wine...the other aspect of this is keeping things local. We hope to tie-in a local grass-fed beef producer in the near future, as well. And as preparation for upcoming meetings, I purchased a few of their products to try alongside Clayhouse wines. When UPS delivered my grass-fed tri-tip, I grabbed a bottle of the new Clayhouse 2007 Cabernet Sauvignon, and started the Weber grill.

A few grass-fed beef facts (compared to "combined animal feeding operations," or feed lots):

- Its production produces less waste than feed-lot beef. Animals are rotated through numerous pastures, sustaining complexity, supporting diversity on the grasslands, improving soil fertility and eliminating waste management problems.

- It's more humane. Cattle have access to natural forage, fresh air and clean water. They have less stress, they don't receive antibiotics or hormones, and they can roam all over.

- Grass fed beef is more nutritious for us carnivores. No hormones or antibiotics, 10 times more beta-carotene three times more vitamin E, and three times the omega-3 fatty acids than traditional beef.

So I cooked my tri-tip as directed, which meant cooking faster because its low fat content means it can dry out and overcook easily. I opened my wine, tossed a salad, and had a meal that convinced me I should eat this way all the time. My new plan is to spend a bit more money for quality, locally-raised beef, to eat a bit less overall, and to try to get through a dinner without finishing the entire bottle of Clayhouse.

On Wine Competitions

kari@clayhousewines.com — Wed, 30 Sep 2009 10:29:00 -0700

Robert Whitley, wine writer and now director of five major wine competitions, convinced me years ago that it was worthwhile for wineries to enter wine competitions because "regardless of whether you win a gold medal, competitions provide a credible alternative to the 100-point scale."

In other words, if you wanted to complain about and eschew the 100-point rating system used by the major wine publications, it made sense to provide consumers with a competing option for evaluation.

Okay, I buy that argument. I also enter competitions because I like the fact that wine competition judges are often wine writers or sommeliers who will have the opportunity to write about or buy your wine (if they like it) after the judging.

But it's also true that wine competitions - and the wineries that enter them - are not infallible. I saw news today that the prestigious Sonoma County Harvest Fair Wine Competition just disqualified their sweepstakes winner. It seems the winery couldn't show proof that they actually had 75 cases of the winning wine on hand, a requirement for entry. The president of the Fair's board of directors said, "our rules were established to make sure the public has access to the winning wines. While this is a very unfortunate situation, we are satisfied our system proved itself."

Good for the Harvest Fair. It's critical that consumers have access to wines that win medals. And let's be honest, 75 cases is only about enough wine to make sure consumers in Santa Rosa get a taste, not readers in New York who get the competition results a few days later.

Years ago, the major wine magazines used to say they only reviewed wines made in quantities of more than (I believe it was) 75 cases. Now they don't say that they have a minimum production requirement, though they sometimes list production figures at the end of their reviews. Wouldn't it make sense, and earn them more credibility, if they established a minimum case production number for submissions? With the ability for anyone to find almost any wine on the Internet now, I think that 75 cases might even be too low of a number.

One of the winery owners that commented on the recent Harvest Fair episode said that he thought "for wines under $20, wineries should be prepared to set aside a lot more wine (than the 75 required cases.) For sweepstakes, you've got to be closer to 300 to 400 cases." I agree. Why win (enter) if consumers can't get your winning wine?

The Year to Make Homemade Wine

kari@clayhousewines.com — Thu, 24 Sep 2009 09:23:00 -0700

While all sides of the industry go back and forth about whether or not the "luxury" end of the wine market will survive or not, there's a more telling indicator of the health of wine industry that many consumers never see: the bulk grape and wine market.

The major brokers in California, Ciatti and Turrentine, say that some grapes won't get picked this year because they don't have a winery to buy them. And lots of small grape growers, who might not be on the big brokers' radar, have grapes available, as well.

That's why I think it's a good year to try your hand at home winemaking.

I get a weekly publication called Wine Country Classifieds (www.winerysite.com). It's lists equipment for sale, job openings, and currently, LOTS of grapes for sale...two full pages of grapes for sale, as a matter of fact. St. Helena Cabernet, Dry Creek Zinfandel, Napa Valley Hillside varietals, Lake County Sauvignon Blanc, Santa Barbara Pinot Noir...even Anderson Valley Gewurztraminer. Not many of the listings quote prices, but let's say you wanted to make some Dry Creek Zin and you contacted someone who would sell you a ton of grapes for $1,500. What would your bottle cost be?

One of my Napa winemaker buddies figures about $5.85 per bottle. You can see his numbers in a PDF here: DryCreekZin. Granted, the price assumes you won't have any bacterial problems or stuck fermentations, but for $5.85 per bottle it might be worth a gamble!

When Wine is Fun

kari@clayhousewines.com — Wed, 23 Sep 2009 05:21:00 -0700

It's not often that I'm impulsive. But it happens with wine.

When I started in the wine business I couldn't wait to pour at consumer wine tastings; there were lots of wines to try, and plenty of like-minded newbies willing to trade a few bottles at the end of the event. Over time, we newbies honed our scatter-shot tasting techniques and ended up focusing on one varietal or region. We got serious.

And we also got a little bit pompous, jumping on the anything-but-chardonnay bandwagon and relegating things like Chenin Blanc to the unwashed tasting room masses.

I think I've grown beyond the pretension. I actually LOVE the Clayhouse Chenin Blanc (tasting room only) and the Adobe White and Red. And every once in awhile I find myself getting excited about a new wine, and I get impulsive.

I read in Through the Walla Walla Grapevine (http://wildwallawallawinewoman.blogspot.com/) about a new little winery in Washington, and I found myself printing out the order form and giving up my credit card number. It doesn't happen very often anymore, but it's kind of nice when wine makes you feel giddy and expectant again...like those first fairy tale days in the wine industry.

It's Princess at the Crusher!

kari@clayhousewines.com — Tue, 22 Sep 2009 12:03:00 -0700

If you have a computer and a broadband connection, you can work from anywhere. That was certainly true 12 years ago when I moved my Sonoma-based business to Mendocino County. Phone line? Computer? Hey, I could work from anywhere; clients could be anywhere (I had one in Washington and one in Argentina for a time); and with a cell phone, I could travel anywhere.

But now things have sped up exponentially. Even though my broadband has kept pace, sometimes there's just no excuse for having an office where your job is concentrated. I guess I kind of miss those long, hot harvest days hooking up hoses, shoveling out tanks and swatting yellow jackets.

Even though I've seen countless harvests up close and personal, and reading the latest harvest Tweets from Clayhouse winemaker David Frick keeps me up to date, it's just not the same as being there during harvest.

Speaking of Clayhouse, David says the first tanks of Syrah and Malbec went to press on Monday, and he expects Petite Sirah could start coming in soon. But first, Primativo and the secret weapon of Adobe White, Princess Seedless, will hit the crusher. It would be a real treat to taste the Princess juice at the crusher!

When the Romantic Table is Full of Olives, Make Tapenade

kari@clayhousewines.com — Mon, 21 Sep 2009 09:55:00 -0700

I slogged through a rant of a blog on Saturday before I decided not to post. As some wine writers used to say (probably in hopes of receiving more samples), "I don't give bad reviews, I only talk about what I like." That's changing a bit because of the blogosphere, but it's never really a good idea to dis someone just because you don't like what they did.

Better, of course, is to call attention to something nice, which is what I'm doing today.

Our Clayhouse 2006 Adobe Red received a nice review from the folks at http://theromantictable.com: "Our overall impression is that this wine, like its name implies, is a satisfying rustic style wine with a bit of Central Coast country chic. It is a great choice for pairing with a mesquite fired barbecue of grilled Carne Asada..." That pretty much covers Adobe Red: rustic, fun (my interpretation of country chic) and ready for a barbecue. Carne Asada sounds great...

Reviewer Larry McGourty, part of the husband & wife team it seems, definitely got the message: Adobe Red is a fun wine that winemaker David Frick had fun making. Larry says, "we personally find these (blended) wines interesting because they give a creative winemaker a lot of latitude to create some really interesting wines."

Indeed.

I would also recommend their website to you. It seems suspiciously to me like a product of the Central Coast Olive Oil Growers, but who cares? The information is up to date, it's not overtly promotional, and there are lots of good travel links if you're planning a get-away to the Cental Coast. And who doesn't like great olive oil, especially if it's grown locally?

By the way, I've made this tapenade recipe from Epicurious (http://tinyurl.com/kur585), and it's pretty darn good. I leave out the anchovy (sorry), and go way easy on the oil (otherwise the oil always rises to the top of the serving dish), but the flavor is awesome. I've also tried it with pitted Kalamatas...which isn't really California, but sure makes it taste great.

Conventional Wisdom

David Hance — Thu, 17 Sep 2009 10:03:00 -0700

In challenging economic times, how desperately do you need this business advice?

1. Don't let your inventories grow too much;

2. Make the best product you can for your price point;

3. Differentiate your product from competitors;

4. Take advantage of industry organization promotional efforts; and,

5. Remain flexible, to respond to marketplace changes.

Wow. What amazingly conventional wisdom. And that's what was said, at this wine industry symposium.

WinesAndVines.com on 16-September-2009

David Freed, who is chairman of the vineyard company UCC group, offered some advice for vintners to stay financially healthy.

Freed said that forces beyond the control of most U.S. vintners are consumer demand, the weather, the economy, global supply and consolidation of distribution. And though he didn't literally have the last word about when and how wine sales will turn around, he did say, 'There is no way to tell what the consumer is going to like next,' so growers and wineries should focus on the things that are within their control:
• Oversupply: Don't overplant.
• Produce the best quality wine at the price-point.
• Develop and promote a unique selling proposition for each product.
• Support and promote appellations and regional associations.
• Maintain flexibility and diversity, because consumer tastes will change.

Don't get me wrong. We certainly want to keep those five commandments in mind. But I'd rather hear from someone with something fresh to say. Something about how to mitigate risk while taking chances. Something about finding opportunities, even in the dark times.

Maybe I'm too hopeful and aggressive and opportunistic and success-oriented. And so's our wine company.

DAH is David Anthony Hance at dhance@cadaretta.com

Lone Star Cadaretta

David Hance — Wed, 16 Sep 2009 06:42:00 -0700

We're feeling good today, not just because we make great wine, but because we're shipping a goodly quantity (for us) to our wholesaler in Texas, Glazer's.

The Washington wine business is deceptive. While we rank second nationally in wine production, behind only California, a really disproportionate amount of Washington wine is sold right here in the Northwest. That's right, we like our home-grown grapes.

When we're in the Northwest states, Washington wine looks really big. Wine lists and shop shelves are filled with our bottlings, from wineries small and large, at all price points.

But travel beyond this upper left corner of the U.S.A. and the selection and availability of Washington wines are swiftly reduced. Many markets seem to sell little or nothing from Washington beyond our very largest wine brands.

We make great wine here, no doubt. But we're still showing that to the rest of the world, and many wine accounts and wine sales people are still unsure who's who and what's what in Washington wine.

Which is why it's so heartening that Glazer's, inspired by our Texas agent, Randy Johnston and his SpiriVin Group, has stepped up to the plate. Now it's our job to help them present and sell to the right wine accounts in the Lone Star state.

Because our job isn't just making wine. It's teaching about wine, and helping sell wine. And our job isn't done until the bottle is opened and enjoyed. Since our reds are pretty age-worthy, our job could take years!

DAH is David Anthony Hance at dhance@cadaretta.com

US Grows Wine Consumption

David Hance — Tue, 15 Sep 2009 12:50:00 -0700

Growth in U.S. wine consumption slowed in 2008, but still managed almost a one percent increase, according to the recently released 2009 Wine Handbook, published by the Beverage Information Group.

Read the news release here.

The U.S. has now experienced 15 consecutive years of wine consumption increases.

And there is optimism for the future, with the large generation of 'Millennials' reaching legal drinking age. This echo of the Baby Boom generation is the largest population cadre since the Baby Boomers, and they appear to be wine consumers, willing to experiment.

Stateside wineries are benefiting from a weaker dollar, as well as growing U.S. consumption. Import sales decreased almost two percent in volume in 2008, as domestic wine sales increased almost two percent. This is generally considered to reflect changing currency exchange rates, working against imported wines.

DAH is David Anthony Hance at dhance@cadaretta.com

A Brasserie 4 Story

David Hance — Mon, 14 Sep 2009 12:47:00 -0700

I met with Lorraine Alban, owner and manager of J & L Wines, our wholesale distributor on California's Central Coast today. J & L has the distinction of making a rather large sale of Cadaretta reds, to the Cambria Wine Shop, for their club. Not many accounts want 40 boxes all at one time!

In any case, we were discussing restaurants, and I mentioned Brasserie 4 in Walla Walla, remarking that I really liked the way they display and promote their wines (their inventory is visible to customers, on wire rack shelves, in price categories), and I like their menu (printed on three-hole-punch lined binder paper!), and I like the decor (retro iron-work and rustic wood mixed with modernist minimalism).

Lorraine said, 'Jim's been there!'

DAH said, 'I know he was in Walla Walla.'

Lorraine said, 'He told us all about it! He really liked it.'

DAH said, 'Great!'

Jim is Jim LaMar, the J & L sales rep for the Fresno area in Central California. He'd made a trip to Walla Walla, visited with our team, taken in the sites (and tastes!) and reported back to J & L at a sales meeting.

I love getting a taste of Walla Walla's Cadaretta on California's Central Coast!

DAH is David Anthony Hance at dhance@cadaretta.com

A Lost Grape Found

David Hance — Thu, 10 Sep 2009 05:03:00 -0700

The wine-world is an endlessly interesting place. Carmenere is one of the six grapes upon which the reputation of Bordeaux for red wines was established. The others are Cabernet Sauvignon, Merlot, Malbec, Petit Verdot, and Cabernet Franc. Yet Carmenere has fallen out of fashion in France, and it has been generations since it held a place of importance there.

From DECANTER on-line, September 10, 2009:

Search launched for 'Super-Carmenere clone' (by Richard Woodard)

'Researchers in Chile have embarked on a quest to find a 'super Carmenere clone' in a bid to improve quality and consistency of the country's signature grape variety.'

Click here to read the article on-line.

But in Chile there's lots of Carmenere. There's been lots of Carmenere in Chile for more than a century.

Until the early 1990s everyone thought it was Merlot. So it was sold as Merlot. Wine grape researchers discovered the mistake, and their discovery hurt the Chilean wine industry.

Now that the truth is out, the grape is much more difficult to sell, as is the wine (versus the better known and generally accepted Merlot). When was the last time you found a section of Carmenere wines in your local wine shop? They can be found, but they are sparse on the ground.

Next door to Chile is another South American country, Argentina. Argentina also, for many generations, has been a new home to a lesser grape from Bordeaux: Malbec. Argentinian Malbec is hotter than a pistol in the world wine market these days.

Carmenere has softer tannins than Malbec, but otherwise claims a very similar heritage (under-appreciated in France, found a new home in South America).

If I were a Chilean winerower, with thousands of acres of Carmenere available under vine, and Carmenere grapes that seemed to produce pretty nice wine, but selling for very little, and I watched the Argentinians achieve great success and distinction with Malbec, I might, indeed, say, 'Let's find a super clone of Carmenere and see if we can get a little positive spin going in the world wine market.'

And if I were a winery focusing on Bordeaux varietals and blends, I'd pay a little attention in the USA, too. If Chateau St. Jean Cinq Cepage (Five Varieties) does so well with a Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbect blend, maybe somebody could do well with a Six Cepage approach, adding a super clone of Carmenere. A perfect line extension.

DAH is David Anthony Hance at dhance@cadaretta.com

Washington AVA Legislation Wonderment

David Hance — Tue, 08 Sep 2009 07:23:00 -0700

So, how does this recently passed legislation work when part of your AVA is in Washington and part of your AVA is in Oregon. How does it work if your estate vineyard is in the Walla Walla Valley AVA, but on the Oregon side of the border, while your winery is in the Walla Walla Valley AVA but on the Washington side of the border?

I'm just full of questions today.

04-September-2009

Wines & Vines OnLine

Appellation Grape Quota Still Pending

by Kate Lavin

Washington, D.C. -- The Washington state legislature this summer passed House Bill 1812, which requires that at least 95% of grapes used for wine production come from Washington if a label advertises a Washington state AVA. Now that the bill is set to become effective for grapes harvested after Dec. 31, 2009, the Washington Association of Wine Grape Growers (WAWGG) is refocusing its efforts on backing a similar federal mandate.

DAH is David Anthony Hance at dhance@cadaretta.com

A Modern Pastime

David Hance — Tue, 25 Aug 2009 06:00:00 -0700

Deriding that about which you know nothing: A favorite modern pastime.

Gary Vaynerchuk of Wine Library and Wine Library TV fame tweeted this USA Today link: USA Today on Twitter

Please note: I would have no awareness of this article if I did not follow @garyvee on Twitter.

I have had many conversations about Twitter with friends and associates. Well, not so much conversations. More like rant-control as they go off about Twitter. Or Facebook. Or E-Mail. Or Blogging. Or Podcasting. Or Digital Music. Or Cable TV. Or Cell Phones. Or the introduction of the telegraph. Or the Pony Express. Or Railroads. Or Electricity.

OK, so the last few, not so much.

Or another favorite: Wine is wine. Who cares where it's from? I either like it or I don't. Why do THEY make such a big deal about it?

Or as in: Who needs Washington wine? There's already too much wine!

Or even: Walla Walla wine! That's stupid. Who cares about Walla Walla?

Or: Why Cadaretta? Why do we need ANOTHER wine from Walla Walla?

The people with whom I would have all these rant-control conversations (I'm doing the rant controlling, they're doing the ranting) are all the same people. Over and over again. Coping with the prospect of new choices by ranting about them.

Some people love the new. Often unabashedly and without selectivity. Such people are not the ranters I'm dealing with.

Some people are alarmed by the new. Often unabashedly and without selectivity. Such people ARE the ranters I'm dealing with.

What I'd prefer: Everyone sorting the old and new and making choices that work for them without complaining (ranting) about the choosing process.

What I'm going to get: More ranting, I expect.

The USA Today article suggests that 40% of Twitter is babble.

Gary Vaynerchuk suggests that 40% of everything is babble.

DAH suggests that more than 50% of everything is babble. And that at least 20% of the rest is ranting and complaining.

Which is why we should all just chill ... a bottle of Cadaretta SBS ... and just chill.

DAH is David Anthony Hance at dhance@cadaretta.com