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Summer 2008 Newsletter |
Winter 2007 | Summer 2007
Fall 2006 | Winter 2006 Fall 2005 | Spring 2006 Fall 2004 | Spring 2005 |
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Dear Friends, As an owner and the winemaker for JC Cellars, it is always a challenge to continue to keep a feeling of excitement in the air. I try to maintain a certain degree of experimentation, as well as exploring new wines and viticulture areas. This past year we have taken on some new projects, first being the crafting of two unique Rosés, one from Rockpile Vineyard in Sonoma, the other from Stagecoach vineyard in Napa. Both are mountain fruit vineyards that have produced some serious Rosés that epitomize summertime fun, perfect to share with friends and family and pair with great BBQ. The idea for the Rosés came from many trips to Tavel and many bottles of Rosé consumed for the purpose of learning. It's fun work of course! JC Cellars' rosés incorporate the traditional "Saignée" technique, in which 20% of the juice is bled off after being in contact with the must for a 12 hour period. The "pink" juice is then fermented separately. The process of Saignée not only makes a great Rosé, but inevitably will add extra intensity to the final red wine, by increasing the skin to juice ratio during fermentation. And you thought our wines were big and bold to begin with, you ain't seen nothing yet! 2007 is shaping up to be an all around great vintage: Intense color, depth of structure and one of the most fruit driven, sweet mid-palate vintages that I can remember working with.Rosés are fantastic preludes to a meal, bolder than white wine; they can be great matches to an array of different dishes. What immediately comes to mind when I think of rosé is crostini (simply thin slices of day old baguette lightly toasted with a stroke of garlic clove over the surface of each slice then dribbled with a fine thread of olive oil.) with a variety of savory spreads. So I've included a couple of my favorite toppings for you to create & nosh on that pair perfectly with JC Rosés. Tapenade ½ lb large Greek-style black olives, pitted4 salt anchovies filleted 3 tablespoons capers 1 garlic clove, peeled and pounded to a paste with a pinch of coarse salt Small pinch of cayenne 1 teaspoon fresh Provencal herbs finely chopped such as rosemary and thyme 4 tablespoons olive oil In a food processor, reduce the olives, anchovies, capers, garlic, cayenne, and Provencal herbs to a coarse purée. Add the olive oil and process only until the mixture is homogenous-a couple of rapid whirls. Plum Tomatoes with Basil Large pinch of coarse saltFreshly ground pepper 3 garlic cloves, lightly crushed and peeled 4 cups fresh basil leaves ½ cup olive oil 12 vine-ripened plum tomatoes 1 tablespoon 5 year aged balsamic vinegar In a marble mortar, add coarse salt, pepper and garlic, pound into a fine paste. Stir the paste into the olive oil and balsamic vinegar. Deseed and chop tomatoes coarsely. Slice the basil leaves into fine strips. Combine tomatoes, basil and garlicky olive oil together in a bowl, stir to distribute evenly and let marinate for 20 minutes.
Another great summertime quaff is our first dry Viognier since 2001, an extraordinary collaborative effort between Francois Villard (of Condrieu fame) and JC Cellars. In 2006 François and I blended Condrieu from some of his best parcels with a touch of Viognier from a vineyard in Seyssuels outside of Vienne. The decision for the blend was made by tasting past vintages from parcel blocks, in order to achieve an understanding of each block's underlying terroir and how they would blend together. Each winemaker's style was incorporated while still creating a wine that is classic Viognier. Condrieu is one of those magical places for Viognier, the perfect relationship between soil, sun and terrain lends to aromatics of peaches, apricots, honey and floral notes interlaced with a core of minerality. The wine from this region remains unctuous and fresh, without being weighed down by alcohol. California just can't quite seem to measure up, thereby spawning the idea of a Rhône Viognier blend. We are also pleased to announce that in the June 11, 2008 Wine Spectator Insider, François Villard's Condrieu DePoncins received 95 points and his Condrieu Le Grand Vallon received 93 points. In the July 9th Insider Les Vins de Vienne, Vin de Pays des Collines Rhodaniennes (from Seyssuels) received 94 points. So one could infer, if one wanted to be so bold, that the JC Cellars Boules Viognier is averaging 94 points! Not without mention, we have finally bottled our first vintage (2006) Stagecoach Vineyard Syrah and Marsanne. The excitement for both of these wines to be bottled has built over the past several months and it has finally happened. For fans that truly believe in terroir, these wines are what you have been looking for. Be on the lookout, the Marsanne will be released in September, with a preview at our Beach Party August 3rd. And you'll just have to wait until November of 2009 to imbibe the Syrah, with its rich and unctuous fruit and tannin, this wine needs time in the cellar for best consumption.
Two Puffs for JC Cellars Rhône Whites
91 pts JC Cellars 2006 Preston Vineyard Marsanne Dry Creek Valley
The Wine Spectator's June issue also featured JC Cellars as one of the top California Zinfandel producers and bestowed the title of Zinfandel Specialist to yours truly. But more importantly they finally incorporated a photo of Alexandra in the magazine. She truly makes me look good. Those of you coming to the JC Cellars Summer Beach Party will get a chance to sample some soon to be released wines. The 2005 vintage of Rockpile Vineyard Syrah has been getting some buzz and will be one of the wines previewed at the event. It has received some fine reviews, and awarded 94 points from Connoisseurs' Guide, 93 points from Wine Spectator and 92 points from Robert Parker. The 2005 vintage was an incredibly low yield from Rockpile Vineyard due very strong winds that knocked off a lot of fruit. Only 250 cases were produced, that's a 50% drop in production from previous years!
94 points JC Cellars 2005 Rockpile Vineyard 'Haley's Reserve' Syrah
93 points JC Cellars 2005 Rockpile Vineyard 'Haley's Reserve' Syrah
92 points JC Cellars 2005 Rockpile Vineyard 'Haley's Reserve' Syrah
Food, Friends and Of Course Wine At the beginning of May we had the great fortune of having some great French winemakers, Yves Cuilleron, Yves Gangloff, Francois Villard and Jeanne Gaillard (Pierre's daughter); join us for lunch at the winery. We opened a ton of wine, Alexandra made an amazing lunch and we had just a great time. What made this experience so special for me as a winemaker was their excitement over the white wines I've produced. They loved the First Date and Preston Vineyard Marsanne, but what they really fell in love with was the late harvest Viognier. Here I was with those who inspired me to craft Rhône whites and to have them truly enjoy my wines was all the commendation I need. Although what really took the cake, or tart in this case, was the very next day, we all met with the owners of the Girl and the Fig Restaurant in Sonoma and they couldn't stop talking about was how great Alexandra's strawberry rhubarb tart was. Go Alexandra!Friendship is the Key: Spending time with my French Vintner colleagues leads me to my friendship tangent. During the month of May I have spent much time thinking about my friends. It was my birthday month and a time to contemplate, which I frequently do since the big 40, (6 years ago). I always like to think about the friends that I have surrounded myself with over the years. My old friends who I love dearly and I should keep in touch with more often, but never seem to have enough time. My colleagues whom I look forward to hanging out with just to shoot the breeze and share great wines. The friends I have made through my daughters (we parents have to stick together you know). I also have thought a lot about those whom I meet at the winery and tasting room and those who I meet on the road. I always feel friendship is an extension of the family. I want to thank all of you who have helped to make my life and my family's life special.News from the Family: Take Time to Smell the Lavender… There are many aromas that I love; sautéed garlic and onions, the fresh smell of morning after a night of rain, movie popcorn, and melted dark chocolate. The list can go on and on, but my favorite aroma is lavender! One of the activities with my children (Isabel is 8 and Haley is 5) is walking around the old neighborhoods of Alameda. The neighborhoods have beautiful Victorian and cottage bungalow homes with fantastic gardens, lavender is bountiful. As we're walking we always stop to smell the lavender, be it English, Spanish or Provence. Just recently during one our walks I spent extra time watching my children's faces as we looked and touched the lavender plants, felt its oils on our fingers and inhaled its intoxicating aromas. I'm amazed at the changes that become apparent when you stop to really observe your children, each becoming more independent, stronger willed, they grow up astonishingly fast. I cherish these walks with my children. It gives me insight into their busy world and a chance to slow it down as we take time to stop and smell the lavender.Drink & be merry!
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JC Cellars invites you to join us in celebrating our Summer Beach Party Tasting, Sunday, August 3rd from 1 to 5pm located at the winery: 55 4th Street in Oakland. To purchase advance for $20 tickets go online to www.jccellars.com, tickets at the door will be $25 per guest. Delicious JC Cellars wines will be paired with light summer fare such as grilled sausage, bruschetta rustica and Tucker's very own creation, JC Syrah ice cream. Featuring Rockpile and Stagecoach Vineyard Rosés, limited edition Boules Viognier from Condrieu & Seyssuel, not to mention the debut of the blockbuster 2005 Rockpile Vineyard Syrah and some surprise older vintages. Back by popular demand, the Vermillion Border will be performing lively blues/rock. Children are welcome. Take BART to Lake Merritt station, the ferry to Jack London Square or drive to the winery, but don't miss the tasting party of the summer!
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