Zinners in the Zenate

Here in California we have a state tree (Redwood) and a state flower (Poppy), but that doesn't make us all tree-hugging, drug addicts. We do like our wine however. In fact, so much so that State Senator, Carole Migden (D-San Francisco, but also represents Sonoma), wanted to have zinfandel to be our state wine.

Despite the fact I think our state government should be working on things like balancing our budget, the legislative bill is kinda fun...unless you you're a winemaker or wine grower not involved in making zinfandel wine or growing zinfandel grapes.

So, yes, there was some debate and amendments were made to the bill. When the dust settled in those smoke-filled...er...wine-soaked back rooms, a compromise was reached. The senate voted today to make zinfandel, the official historic wine of California. Not as grandiose as the official wine of California but a lovely honor nonetheless.

Zinfandel does have a long history in California. Although native to Europe under different names, zinfandel got it's name in the U.S. in the early 1800's and was widely planted in the Sierra foothills during the gold-rush and was a favorite wine of the miners. Indeed, some old zinfandel vineyards still exist, some over one-hundred years old. In fact, you'd probably need more than a few gold nuggets these days to buy such a vineyard! Zinfandel vineyards can now be found in every premium growing region in California.

Another reason to use cork

While dining with mom last night, the waitress presented us a bottle of Napa Sauvignon Blanc. My mother couldn't help bragging to her that I had a winery. As the waitress struggled to uncork the wine she asked me, "Do you use plastic corks in your bottles?"

"No," I said, "I prefer real cork."

With that, she pulled the synthetic cork out of the bottle and presented it to me. I said to the server if it were a New Zealand Sauvignon Blanc the closure would probably be a screwcap. The waitress smiled and said, "I like those!"

People tend to get emotional about the cork debate. Some aficionados can make a case for screwcaps, but they still remind too many of winos in the alley swilling Thunderbird (hardly a picture of romance).

I often get asked if the trend toward synthetic closures is because of a depletion or shortage of oak cork trees. No, I say, alternative closures can reduce the chance of wine spoilage and they are less expensive than cork. Both are very attractive attributes for wine makers.

But here is something to consider: The oak industry actually sustains tens of thousands of jobs and provides an ecosystem that the WWF is trying to protect. If corks disappear than so will an important wildlife habitat. Here's is an interesting article on the subject: http://news.independent.co.uk/environment/article484095.ece

So, I'm sticking with cork. Yes, it costs a little more, but I love the tradition, the look, the feel and the satisfying sound when pulled from a favorite bottle. It's also nice to know we are contributing to the survival of Mediterranean forests. But, should you get a bottle of Moonstone Cellars' wine where it's clear the cork has failed, just let me know and I'll replace it. The minor losses due to a small percentage of bad corks are still worth it to me.

Heard in the tasting room:

"I have lots of willpower. I haven't used any of it yet."
(Steve H. -a favorite saying of his father's)

Happy Mother's Day

I hope all you wonderful moms are having great day today. I'm raising a glass of 2005 Chardonnay (her favorite) to my mother, Vicki, in her honor.

Cheers to all those great women who've brought us into world and have shared so much with us!

2005 Zinfandel: First Rack

We talked about racking before didn't we? You you know all about it right? Cool. Well, we did that today with the 2005 Zin. Racking can be a lot of work: There's bringing down the barrels, cleaning out a tank, cleaning the pump and hoses before and after using them, cleaning the barrels, doing lab tests, refilling the barrels, disassembling the pump, cleaning your face (because I forgot to release the back-pressure on the pump...).

Fortunately, I had lots of help today: my dad Muril (rhymes with "pearl"), my uncle, Ben (no, he doesn't convert rice) and my good friend, Laura. They helped clean barrels, they helped rack, they helped clean tanks, and they helped themselves to plenty of barrel samples!

After plenty of "helpings," the wine was deemed "delicious" by all the helpers. There was much encouragement to release this vintage early. I have to agree, that this fruit from Creston Hills Vineyard is wonderful. Laura, a veteran of the wine industry described it as "elegant." In a world full of big, over-ripe zinfandels, this one is very true to the fruit. Indeed, I was careful not to smother its raspberry-like flavors in too much oak. Only 1/8 of the wine was in new barrels--just enough for a little complexity and character but more like a modest, tasteful frame around an original, impressionist painting. I can't wait to see how it finally turns out!