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Titlehawk wakawaka wine reviews | described as "a new standard for wine reviews" by @kermitlynchwine

Length: 105, Words: 16
Description described as "a new standard for wine reviews" by @kermitlynchwine (by lily-elaine hawk wakawaka)

Length: 107, Words: 16
Keywords national wine awards of canada,okanagan valley,similkameen valley,wine align,biplane,sonoma,video,wwls,cabernet sauvignon,calistoga,napa valley,st helena,healthcare,salud,willamette valley,ava,flagstaff,food,jerome,pistachios,sonoita,verde valley,wheat,willcox,magazine article,syrah,the rocks,walla walla,wine business monthly,holiday gifts,robb report,audio recording,ipnc,pinot noir,podcast,harvest 2016
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traveling the okanagan and similkameen valleys
biplane ride over san francisco bay and sonoma
women in wine leadership symposium nyc 2016
the northern paradox: refined cabernet from napa valley’s warmest climates
oregon leads the way with vineyard worker care
ten days in arizona wine & food
making rocks district syrah
the secrets of sonoma
the character of australian pinot noir
harvest in willamette valley
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the northern paradox: refined cabernet from napa valley’s warmest climates
calistoga canyons
discover small‑production wines that whisper to connoisseurs and collectors.
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the northern paradox: refined cabernet from napa valley’s warmest climates
calistoga canyons
discover small‑production wines that whisper to connoisseurs and collectors.
em the northern paradox: refined cabernet from napa valley’s warmest climates
calistoga canyons
discover small‑production wines that whisper to connoisseurs and collectors.
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about http://wakawakawinereviews.com/about/
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shop https://www.etsy.com/shop/hawkwakawaka
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hawk wakawaka wine reviews described as "a new standard for wine reviews" by @kermitlynchwine http://wakawakawinereviews.com
about http://wakawakawinereviews.com/about/
contact http://wakawakawinereviews.com/contact-information/
shop https://www.etsy.com/shop/hawkwakawaka
home http://wakawakawinereviews.com
traveling the okanagan and similkameen valleys http://wakawakawinereviews.com/2016/12/13/traveling-the-okanagan-and-similkameen-valleys/
british columbia http://wakawakawinereviews.com/category/british-columbia/
canada http://wakawakawinereviews.com/category/canada/
jamie goode http://www.wineanorak.com/wineblog/
british columbia http://bcwine.com/
national wine awards of canada http://www.winealign.com/awards
the state of canadian wine http://wakawakawinereviews.com/2016/06/23/results-from-the-2nd-annual-judgment-of-bc/
okanagan falls https://www.instagram.com/p/bg7fphsi6l7/?taken-by=hawk_wakawaka
cowboys driving their cattle up the https://www.instagram.com/p/bg91eevi6oi/?taken-by=hawk_wakawaka
nk’mp http://www.nkmipcellars.com/about-us
wine writers at the lake. @drjamiegoode + @hawk_wakawaka + the okanagan. #bcwine https://www.instagram.com/p/bg2pzqco6sv/
walking the quail’s gate estate vineyard w @drjamiegoode, proprietor tony stewart @quailsgate (shown here) + beside winemaker nikki callaway along the shores of lake okanagan. #bcwine https://www.instagram.com/p/bg3f9dui6kj/
wonderful wonderful syrah grown along the shores of the okanagan in the cool northern portions of the lake. the @quailsgate 2014 syrah is a delicious cool climate expression of the variety – mouthwatering length, notes of wild low bush blueberry kissed by frost. to be released sometime next year with lots of time in the bottle to age. from the range of quail’s gate wines across multiple varieties + vintages this is a favorite. #bcwine https://www.instagram.com/p/bg3syf_i6tv/
the man goes out for his run. @drjamiegoode + the okanagan. #bcwine https://www.instagram.com/p/bg4suqjo6ki/
leaning in at mission hill winery in west kelowna overlooking lake okanagan. #bcwine https://www.instagram.com/p/bg49pizo6oq/
remarkable collection of wine vessels from the han dynasty in the nearest corner, the bronze age in the far upper corner, ancient greek in the black glaze + ancient roman in the far right, at mission hill winery deep in the cellar within the mountain along lake okanagan. #bcwine https://www.instagram.com/p/bg5bimci6js/
too much fun chatting the history of okanagan wine, the challenges of raising geese in winter, what it means to have a good vineyard dog + how to support a vineyard by working as an award winning hairdresser w trudy + george heiss at gray monk, one of the founding wineries of the okanagan + the first to bring pinot gris to canada. #bcwine https://www.instagram.com/p/bg5kneto6rg/
i found my pinot meunier, @grapefriend! vines planted in 1985, fruit that has barely any color so they make it into rosé. tantalus 2014 rosé blended w a small portion of pinot noir from the mission bench of east kalowna on lake okanagan. #bcwine https://www.instagram.com/p/bg5myauo6v4/
entering the pyramid… https://www.instagram.com/p/bg5xoako6nw/
based on principles of sacred geometry summerhill ages their biodynamically farmed wines inside a four-sided pyramid (shown here looking to the top of the pyramid) w angles matching the great pyramids of giza + the north wall facing true north w no metal forming the structure of the building. tonight for the summer solstice the pyramid will host a meditation circle. asked what they believe the pyramid does, the summerhill team explained they believe the pyramid accentuates + clarifies whatever is there. for aging wines, then, they are careful to make sure the wines that go into the pyramid are essentially free of flaws. in their view, in the pyramid flawed wines become more flawed. good wines get better. in the mission of east kelowna overlooking the shores of lake okanagan. #bcwine https://www.instagram.com/p/bg5znyao6sv/
@drjamiegoode + @hawk_wakawaka in pursuit of balance. cc: @rajatparr @jasminehirsch #bcwine https://www.instagram.com/p/bg543vao6kq/
fascinating to home in on the varied expressions of pinot noir in the subzones of lake okanagan’s northern sections. from the more structured tenacity in the furthest north to the mouthwatering zest through kelowna + here in okanagan falls silky tannin and mouthfeel. the liquidity 2014 pinot noir silken + mouthwatering w elegant length. #bcwine https://www.instagram.com/p/bg57uvyo6n_/
stunning in okanagan falls. view from @liquiditywines #bcwine https://www.instagram.com/p/bg7fphsi6l7/
beautiful views looking out to lake skaha through high density bordeaux varieties at painted rock winery south of lake okanagan. #bcwine https://www.instagram.com/p/bg7poddi6gc/
regional chardonnay tasting looking at 5 subzones of okanagan valley. #bcwine https://www.instagram.com/p/bg7ch5po6ga/
wine writers practicing their healthy skepticism for the sake of objectivity… #bcwine https://www.instagram.com/p/bg7kul-i6ma/
locked in a room w 30 of the top tasters from across canada + @drjamiegoode blind tasting + ranking bc pinot noir + riesling against standard bearers from around the world. #bcwine #judgmentbc https://www.instagram.com/p/bg7zu8vi6ri/
haywire winery became the first to import + use concrete fermenters in british columbia in 2011 + now rely predominantly on concrete w some stainless steel, using no oak for any of their wines. in the winery the haywire team uses minimal sulfur + all ambient yeast fermentation. winemaker matt dumayne explained that now relying entirely on organic farming in the vineyards he has healthier vines that offer greater flavor development at lower brix meaning he can pick earlier and get lower ph, higher acidity + fresher wines. they also operate the first designed-for custom crush winery in canada. in the summerland district of okanagan valley. #bcwine https://www.instagram.com/p/bg8xftmi6pa/
walking the organic + biodynamically farmed estate vineyard of clos du soleil winery along the upper bench area of the similkameen valley w winemaker mike clark @mikeclark_cds, jamie goode @drjamiegoode (shown here) + laura kittmer @laurakittmer #bcwine https://www.instagram.com/p/bg9qk3ji6sd/
standing at the top of pozza vineyard w john + aaron of orofino @orofino_winery, alishan of little farm @littlefarmwine, @drjamiegoode + @laurakittmer, a 3-acre northeastern facing slope of cabernet franc, a cooler climate site of the variety in the similkameen valley utterly surrounded by highly aromatic sage + rugged mountain desert. standing here i am surrounded by the smell of sage. a new site for orofino winery. #bcwine https://www.instagram.com/p/bg9yz_di6gc/
proper desert cactus beneath orofino mountain along the upper bench of similkameen valley. #bcwine https://www.instagram.com/p/bg90sk2i6mx/
and then there were cowboys… #bcwine https://www.instagram.com/p/bg91eevi6oi/
… real ones. #bcwine https://www.instagram.com/p/bg91kkyo6ob/
absurdly beautiful along the similkameen river here in the similkameen valley, the region w the highest concentration of organic farming for all crops in all of canada. #bcwine https://www.instagram.com/p/bg94etno6vu/
walking the little farm @littlefarmwine near cawston in similkameen valley. #bcwine https://www.instagram.com/p/bg95s4ni6ki/
delicious, refreshing, fresh. awesome wine. #bcwine https://www.instagram.com/p/bg9_75bi6jb/
this is fricking good. #bcwine https://www.instagram.com/p/bg-ayoso6ku/
we call this a good time. #bcwine https://www.instagram.com/p/bg-bizhi6m6/
first indigenous wine writer tastes whites made by the first indigenous winemaker at the first indigenous owned winery in north america. (my native self only ever cries on the inside.) crying on the inside. #bcwine https://www.instagram.com/p/bg-q541i6if/
a genuine pleasure to walk the vineyards + taste at culmina w don triggs + pascal madevon on the golden mile bench of oliver in the okanagan valley. serious + delicious wines. #bcwine https://www.instagram.com/p/bg-fxrei6ke/
wine writers practice healthy skepticism for the sake of objectivity, part 2. (we tricked @laurakittmer into driving us up the mountain past the meth lab on a sketchy road for the sake of the view.) https://www.instagram.com/p/bg-gbajo6mu/
checking out own-root chardonnay planted in 1972 or ’73 at combret vineyard, the home vineyard for the new checkmate chardonnay project on the golden mile bench near oliver in the south okanagan valley. #bcwine https://www.instagram.com/p/bg-ozwsi6pt/
great time hanging w justin hall, osoyoos indian band member and assistant winemaker of nk’mip, the first aboriginal winery in north america. we’re native – we talked about food, hunting, how we like to cook big game leg bones, our families, the land + super secret inside joke indian humor. as we would. #bcwine https://www.instagram.com/p/bg-9urei6ik/
like a viticultural museum walking the chardonnay blocks at checkmate’s combret vineyard. here 1974 own root chardonnay planted in a geneva double curtain boisterous enough to make us crouch beneath the canopy. #bcwine https://www.instagram.com/p/bg-plq0o6qj/
dear canada, this whole duck confit for dinner, duck confit for breakfast thing? i’m a big fan. love, elaine #bcwine https://www.instagram.com/p/bhaqbgti6vd/
delicious nicely honed reds at la stella w character, freshness + plenty of structural concentration from the fruit itself. #bcwine https://www.instagram.com/p/bhaaljii6pz/
fresh + sophisticated whites at le vieux pin. #bcwine https://www.instagram.com/p/bhadnfxi6h6/
incredible. sudden weather change on the black sage bench along the southeastern okanagan valley near oliver from a beautifully clear, sunny morning that was heading towards being hot. view from le vieux pin. #bcwine https://www.instagram.com/p/bhambg7o6ny/
super interesting syrah vertical tasting looking at wineries from varying subzones of the okanagan valley including burrowing owl, cc jentsch, marichel, moon curser + le vieux pin. (photo by la vieux pin) #bcwine https://www.instagram.com/p/bhas67ji6qj/
really fun group for an interesting + delicious syrah tasting. #bcwine https://www.instagram.com/p/bhav_e2i6ix/
carmenere in okanagan?! whaaaaaaat?! yes, barrel tasting fresh-spiced, dusty-herbs + mouthwatering carmenere from barrel w graham pierce at black hills winery on the black sage bench of okanagan valley. #bcwine https://www.instagram.com/p/bhazyjvo6ta/
tasting whites vineyard side w winemaker andrew windsor at tinhorn creek on the golden mile bench, south okanagan valley. #bcwine https://www.instagram.com/p/bha9h0zjdqq/
… and two hours later the sky has cleared again. june in the okanagan. #bcwine https://www.instagram.com/p/bha97acjgyr/
#repost @winebcdotcom ・・・ standing at the top of @culminawinery margaret’s bench #goldenmile @drjamiegoode @hawk_wakawaka #bcwine https://www.instagram.com/p/bhdfbrmjtcc/
going deep into the naramata bench + osoyoos w cynthia + david at laughing stock vineyards – wines w phenolic exploration on whites + a good balance of density w freshness on the reds. #bcwine https://www.instagram.com/p/bhdckf4ddot/
you want these. bella sparkling chardonnay + gamay single vineyard, single variety, single vintage, no dosage traditionelle + ancestrale method. delicious. #bcwine https://www.instagram.com/p/bhc-pcnjjef/
dear okanagan valley + similkameen valley wine country, you kind of kick ass. thanks for filling my notebook this week. love, elaine (now on to judging the wines of canada.) #bcwine https://www.instagram.com/p/bhdgtqojain/
and here stands the largest collection of canadian wine in history: well over 5000 bottles, 1525 individual entries. the national wine awards 2016. #nwac16 https://www.instagram.com/p/bhdhev8da_p/
mister brad royale represent. kitten swish wine master class: 2014 chenin blanc + cabernet franc. #bluediamondtyrannosaurusf*ckyeah #bdtfy https://www.instagram.com/p/bhdozm6jaxw/
the harker family’s 100-yr old snow apple tree produces 3500-lbs of fruit every other year. with it they started their rustic roots winery + make the fresh + delicious fameus sparkling wine + a crisp dry cider. they’ve lived on their property in the similkameen now for 5 generations since the 1880s. #bcwine https://www.instagram.com/p/bhd48anjv_h/
a genuine pleasure to taste + judge the top wines of canada w the @winealign team + these four in particular. a really thoughtful, insightful team to hone + learn w too. #repost @trevering ・・・ finals. 🏆 looking at 32 of canada’s best pinot noir with crew blue #nwac16 @bradroyale @bensigurdson @curlyluddite @hawk_wakawaka @winealign https://www.instagram.com/p/bhfgqqgd7ys/
it’s been a historic year for the national wine awards of canada. after several days of intensive screening a round of malbec has advanced to the finals for the first time in 16 years of the awards. yesterday an orange wine made it into the finals for the first time as well. #nwac16 #bdtfy go team blue! @trevering @curlyluddite @bensigurdson @bradroyale https://www.instagram.com/p/bhf7ir_duq0/
closing the judging day w the rarest wine type in the world. go ice wine from canada! #nwac16 go team blue! #bdtfy @curlyluddite @bensigurdson @bradroyale @trevering @winealign https://www.instagram.com/p/bhgdvuidivk/
and we are done judging and i am sad to leave. #repost @bensigurdson with ・・・ hey it’s elaine chukan brown (@hawk_wakawaka) hard at work. #nwac16 https://www.instagram.com/p/bhiul51jna3/
all the love here. such a great group of people with the @winealign judges + a lot of fantastic people in wine here in the okanagan + similkameen. here a flash of our being goofy from the final night going away party for the national awards of canada. #nwac16 https://www.instagram.com/p/bhiwqrddzin/
it is honestly shocking how good cherries from the lake okanagan area are. these darker ones are juicy fantastic. #bcwine https://www.instagram.com/p/bhim-jijarh/
he’s a good one. @brent.muller hid his guitar skills from all of us till the last night of @winealign #nwac16. going to miss all the singing. first thing i do in the car back home tonight? crank george michael. https://www.instagram.com/p/bhitgspdekk/
jamie @drjamiegoode + bill @billzacharkiw playing while we all sing… #nwac16 https://www.instagram.com/p/bhi4itojjdx/
… with some of the best wine folks on the planet. #nwac16 https://www.instagram.com/p/bhi4tvojr7x/
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biplane ride over san francisco bay and sonoma http://wakawakawinereviews.com/2016/11/29/biplane-ride-over-san-francisco-bay-and-sonoma/
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women in wine leadership symposium nyc 2016 http://wakawakawinereviews.com/2016/11/25/women-in-wine-leadership-symposium-nyc-2016/
events http://wakawakawinereviews.com/category/events/
winebow http://www.thewinebowgroup.com
women in wine leadership symposium https://www.womenwineleaders.com
analisa torres http://www.nysd.uscourts.gov/judge/torres
madeline triffon http://www.theatlantic.com/sponsored/forevermark-2016/a-master-sommelier-breaks-through-the-wine-glass-ceiling/819/
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the northern paradox: refined cabernet from napa valley’s warmest climates http://wakawakawinereviews.com/2016/11/23/the-northern-paradox-refined-cabernet-from-napa-valleys-warmest-climates/
california http://wakawakawinereviews.com/category/california/
magazine article http://wakawakawinereviews.com/category/magazine-article/
december 2016 http://www.wineandspiritsmagazine.com/subscriptions/entry/december-2016
wine & spirits magazine http://www.wineandspiritsmagazine.com
eisele vineyard http://eiselevineyard.com
larkmead https://www.larkmead.com
cathy corison https://www.corison.com
spottswoode http://www.spottswoode.com
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ten days in arizona wine & food http://wakawakawinereviews.com/2016/11/21/arizona-wine-food/
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yes! getting these babies back on native territory! look out arizona – here i come! https://www.instagram.com/p/bmkwtdqjl8u/
first stop arizona: tratto in phoenix for a custom made amaro cocktail from mister blaise faber. delicious. #arizona @trattophx @pizzeriabianco @blaise https://www.instagram.com/p/bmk23vnjiqw/
meet pavle milic. the first wine professional in arizona to commit to an all arizona wine list. he’d already worked in global wine and even succeeded in the napa wine industry but figured if he was going to open a restaurant in arizona it should focus on arizona wine. today, seven years in, f n b restaurant has just expanded into wines of the world but still likes to serve arizona wines alongside comparable wines of the world. what struck me after very-many courses was how readily arizona wine really did out match the food compared to the best of italy or corsica or france. nice work, pavle. awesome dinner at f n b. #arizona @fnbrestaurant https://www.instagram.com/p/bmlrcaddjbv/
when you bust into the oldest gay bar with the longest running annual halloween drag show in scottsdale instead of buying miller high life, you step back to the wine cellar and fill your miller high life with grower champagne then go back and call it good. #arizona let’s make arizona great again. https://www.instagram.com/p/bmlzl-odvw-/
and here stands the future home of garage east, what will be a neighborhood winery in the agritopia area of gilbert, arizona. agritopia is a planned community designed to have whatever residents need within the community including community gardens, and a farm that serves the neighborhood restaurants. garage east is part of a community for craftsmen built to house small businesses, each selected to be unique while also complementing each other with the idea that together they can grow new ideas and create solutions to issues that may arise for any one of them. included will be a machinist, a brewery, a farm stand, florist, salon, letterpress and garage east. garage east has made wines from arizona grown grapes and will also be experimenting with fermenting fruits from around the agritopia farm. the focus is on making arizona wines for arizona with a central focus on the neighborhood community. #arizona @garage.east https://www.instagram.com/p/bmmnxifdkol/
this is sonoran white wheat, one of the oldest varieties of cultivated wheat in north america, with its roots in arizona. it had been essentially lost as newer, high yield varieties took over wheat farming in the last century. then 20 years ago ethnobotanist gary nabhan inadvertently located it while speaking to a small-crop farmer in mexico. she had a coffee can full of seeds gary had never seen before so he traded her for them. the seeds were propagated in arizona and studies of the straw in the state’s ancient adobe structures showed it to be the same variety. today sonoran white wheat is cultivated by a few small-scale farmers in arizona where it is being used to make local, artisanal foods like heritage pasta, bread and even the pizza dough for pizzeria bianco. #arizona @pizzeriabianco @haydenflourmills https://www.instagram.com/p/bmm7dnajbqv/
jeff zimmerman grows heritage grains in arizona and mills them into flour, distributing it to artisanal food producers throughout arizona, while also packaging and selling it throughout the united states under his label, hayden flour mills. his work with sonoran white wheat has helped make the heritage variety available to chefs and bakers throughout its home state. he has also helped keep durum wheat in arizona. arizona durum is considered the highest quality durum in the world with at least 90% of the state’s durum crop being exported for use in italy. farmer-millers like jeff though have made it available for pastas, breads and pizzas here. in phoenix, for example, hayden flours go into pizzeria bianco pizza dough and bread (jeff started hayden flour mills in the back of a pizzeria bianco restaurant), as well as fnb breads, pastas and grain salads. jeff also makes him own durum pasta sold to restaurants throughout the state. here we caught him in the midst of his weekend flour clean up. #arizona @haydenflourmills @pizzeriabianco @fnbrestaurant https://www.instagram.com/p/bmne-fpd4lo/
sonoita. #arizona https://www.instagram.com/p/bmnzcvdjs0a/
tasting with kelly and todd bostock of dos cabezas in sonita, first from barrel and tank and then across current releases in can and bottle. the wines across the board have a pleasing freshness coupled with generous flavor but most of all they taste completely of arizona. the fruit notes changes but a kiss of agave nectar, a sprinkle of cocoa powder, flavors of molé and even the dusty red earth of the desert appear throughout. these are very much wines of place. the bostocks are also doing exciting things making fresh wines with brian ruffentine for garage-east that are breaking the mold by exploring making refreshing and charming young wines ideal for quick release as a thirst quencher for life in the hotter parts of the arizona desert. cool stuff. #arizona @doscabezas @kellybostock @garage.east https://www.instagram.com/p/bmnudmkdlww/
sonoita sits not far from the border with mexico, an easy drive from the town of nogales, and in the southeastern corner of arizona. so how do truly invested winegrowers stay connected to the world of wine? they drink it. #arizona https://www.instagram.com/p/bmo_92ads5f/
heading into callaghan. #arizona @kentcallaghan @callaghanvineyards https://www.instagram.com/p/bmpekyhjq-d/
walking 1990-planted cabernet, some of the oldest surviving vines in sonita, at callaghan vineyards with mister kent callaghan himself. (working pretty hard at not fan girling.) #arizona @kentcallaghan @callaghanvineyards https://www.instagram.com/p/bmphk3wjwm7/
let me confess that i have long been skeptical of white wines from arizona. now let me also tell you, these are awesome. callaghan unfiltered whites – ann’s 2010, amant 2011, petit manseng 2015. #arizona @kentcallaghan @callaghanvineyards https://www.instagram.com/p/bmpokn_dy9w/
surprising and special. callaghan’s 2009 caitlin’s red opens with aromatics of flowered herbs that roll seamlessly into a palate of mixed blue and purple fruits sprinkled with iron and gunmetal. the trim focus and firm structural spine married to mouthwatering acidity are refreshing and surprisingly reminiscent of classic bordeaux (a comparison i am loathe to make because it can so easily seem trite but nevertheless there it clearly is in the glass). this wine will age a good long time and is delicious now. happy to find it. thank you for opening so many back vintages, kent! #arizona @kentcallaghan @callaghanvineyards https://www.instagram.com/p/bmpbospjydi/
okay, kid, calm down. a little way too excited about seeing james callahan’s place in sonoita. his winery rune is completely off the grid, all solar powered and on a well, making wine mainly from wilcox. here, the airstream in which he’s lived since 2014. #arizona @runewines https://www.instagram.com/p/bmpfespd9qy/
delicious surprise – who knew arizona viognier could be so trim, savory and full of mouthwatering earthy sapidity? this guy did. this guy. rune 2013 and 2014 viognier. mouthwatering, textural, much more about earth than fruit, delicious. #arizona @runewines https://www.instagram.com/p/bmpqeezdkhv/
delicious grenache, and here wild syrah from rune wines – plenty of mouthwatering flavor on a trim palate with loads of freshness. #arizona @runewines https://www.instagram.com/p/bmpufo-duro/
thing one i like about sonita: can’t get enough of that desert sky and landscape. #arizona https://www.instagram.com/p/bmp2wwljoqv/
thing 2 i like about sonoita: the people are cool. here kent callaghan and james callahan keeping it real. #arizona @kentcallaghan @callaghanvineyards @runewines https://www.instagram.com/p/bmp28ocjqsq/
thing c i like about sonoita… #arizona https://www.instagram.com/p/bmp3foijmnh/
dinner time get together with arizona winemakers = taste wines of the world. #arizona https://www.instagram.com/p/bmqvllodwvl/
if you want a wine that can tell you the story of sonoita, start here. dos cabezas el campo is made only in the best vintages as growing conditions in the region can reduce yields significantly but those same conditions also create a natural concentration and density in a wine with abundant acidity and a distinct skeletal core. the iron rich soils are also full of calcium and the combination creates an utterly distinct dusty iron almost-chalky earth minerality that tastes of this desert. this is a wine to buy and hold onto. it wants time in bottle and air to open but there is plenty here to wait for and enjoy. #arizona @doscabezas @kellybostock https://www.instagram.com/p/bmrqsxtdfwg/
stopping off for a quick walk through some of the sandstone formations in the middle of “starbucks might be everywhere but it isn’t here” texas canyon on the way to willcox. #arizona https://www.instagram.com/p/bmsaz86dfxz/
cochise. #arizona https://www.instagram.com/p/bmsc7esd_8w/
arizona pistachios are regarded as some of the most flavorful, high quality in the world, packing in both darker color and more flavor than many other regions. much of the crop is exported to europe and japan. here, cochise groves has been growing arizona pistachios for 35 years and last year produced 10% of the state’s crop. they were kind enough to show me the orchards and talk me through how all the harvest equipment works (so cool) then send me home with a bag of fresh harvest. unreal how good these are. #arizona https://www.instagram.com/p/bmsoenejkyl/
golden rule vineyard is the only site growing on the western side of the willcox playa. the site focuses entirely on red varieties planted in decomposed granite topsoil with a layer of decomposed limestone just 2 to 2 1/2 feet below the surface. the wines retain a unique mouthfeel and not-quite-nervy verve that moves through plenty of flavor on a light frame. really nice freshness throughout the 2013 reds. #arizona @goldenrulevineyards https://www.instagram.com/p/bmstepujaor/
dude. yes! #arizona @sandreckonervineyard https://www.instagram.com/p/bmsvqy5dwoj/
i really love these wines – absolute stand outs – full of flavor, palate enlivening energy, and truly all about freshness. super impressed by sand reckoner wines – here the core line-up across multiple vintages with a focus on estate fruit. good values here too. get on these wines. #arizona @sandreckonervineyard https://www.instagram.com/p/bmsan2adcm2/
morning on the willcox bench. walking the historic buhl vineyard, the first vineyard planted in the region in 1984, with site manager jesse noble. here beside 2001-planted grenache, one of the most site responsive varieties in the vineyards. the grenache does well here, grown in gravelly sandy loam at 4300 elevation. #arizona @puscifer https://www.instagram.com/p/bmucg-vjlv3/
snakeskin in the middle of rolling view vineyard on the willcox bench. #arizona @piercebarbara @saeculumcellars https://www.instagram.com/p/bmui8hhjdsv/
so this is completely unexpected – pinot noir from willcox, arizona and i wanna drink it. love the surprise. #arizona saeculum cellars 2014 pinot noir from rolling view vineyards. @saeculumcellars @piercebarbara https://www.instagram.com/p/bmupf74j6qp/
refreshing cabernet and a nice value – flowering herbs with graphite and mouthwatering sapidity. good structure washed through with acidity and tons of length. #arizona saeculum cellars 2014 cabernet sauvignon @saeculumcellars @piercebarbara https://www.instagram.com/p/bmurnnydhdd/
clay heavy loam in the deep sky vineyard further west on the eastern side of the willcox bench, further from the mountains, closer to the playa. here after the first pass of tilling the soil to break up clay pan in a three pass cycle, the third of which will include adding gypsum to help lighten the soil and rebalance mineral uptake for the vines. #arizona https://www.instagram.com/p/bmuwel6drj_/
agricultural innovation coming out of arizona vineyards – n.io software integrates vineyard tracking data (water systems, sap flow, respiration, temperatures, etc) into one system accessible both by computer and mobile phone. all together it’s a tool for tracking and improving vineyard health. here in deep sky vineyard looking towards dos cabezas mountain. #arizona https://www.instagram.com/p/bmuzbovdn_f/
and thus the name – deep sky vineyard on the western edge of the growing zone for vineyards on the bench of the eastern side of the willcox playa. #arizona https://www.instagram.com/p/bmuaawkdigy/
turkey creek – a unique growing region south from the willcox bench. #arizona higher elevation and full of mesquite in this area, the region is hugged close to both mexico and new mexico. https://www.instagram.com/p/bmuibbfjy_s/
pretty killer though not commercially released tempranillo (here both 2014, which is holy heck lord delicious, and 2015, a totally different vintage expression – remarkable – good while also still finding its feet) from bloomoon vineyard, a 1-acre organically farmed tempranillo vineyard in the turkey creek region. #arizona https://www.instagram.com/p/bmuobq1jyds/
storm approaching over turkey creek. #arizona https://www.instagram.com/p/bmuo_odjcuf/
and here grows vitis arizonica, a wild north american grape vine growing all over the creek beds through these high elevation slopes in southeastern arizona. for anyone that doubts viticulture in the region, this stuff grows as high as 7000 and 8000 ft (here 5000 ft along the sides of turkey creek) and people have begun experimenting with using it as high elevation desert rootstock. we hiked down into the creek bed and sides along turkey creek hugged up against the chiricahua mountains near the new mexico and mexico borders to find it and it was growing all over, climbing trees with a vine trunk as thick as two thumbs. #arizona https://www.instagram.com/p/bmuujjzdgwd/
storm roaring over the chiricahua mountains behind red tree ranch, 1-acre of syrah planted at 5200 ft elevation in the chiricahua foothills. #arizona https://www.instagram.com/p/bmu1cw7ddgl/
enjoying pretty killer syrah from red tree ranch with these guys. at times like this i can’t tell you why i don’t live in the middle of no where at high elevation in the mountains of southeastern arizona because the truth is it’s most of everything i want. #arizona @sandreckonervineyard (from left: bobbie dodd, rob hammelman, me, brad swepson) https://www.instagram.com/p/bmu49wodfoj/
sun starting to head to the horizon to set from chiricahua ranch vineyard in the far southeastern corner of the willcox bench at 4500 ft elevation. #arizona https://www.instagram.com/p/bmu8iy5jwgv/
why yes, this is delicious and crazy mineral-acid fresh. thank you for asking. #arizona sand reckoner 2015 vermentino from chiricahua ranch vineyard. @sandreckonervineyard https://www.instagram.com/p/bmu9rmfdefe/
oh would you just give me a big fat break i love arizona sky too much #arizona https://www.instagram.com/p/bmu-irsjsv8/
next time you’re in willcox, eat here. the service is slow but damn the food is good. #arizona unica on hackett https://www.instagram.com/p/bmvag4kd3ok/
what is it?! it’s a wonder! mystery of the desert! we saw it. #arizona https://www.instagram.com/p/bmwnr-vd4q4/
really cool to see how the arizona food scene has developed in the last fifteen years. phoenix has become a hot bed for quality restaurants, several even considered among the best in the country. here, southern rail brings together a southern-us food influence with a commitment to supporting other independent local businesses through every facet of their company from linen supplier to water systems to local farms. their award winning wine list includes arizona wines held alongside world wines. #arizona @southernrailaz the chicken and dumplings (shown here) is a pretty killer lunch. https://www.instagram.com/p/bmxfcjej2gv/
praise the lord! we hit up my favorite roadside fry bread spot! whoo hoo! my favorite. #arizona https://www.instagram.com/p/bmxs27ndsnz/
checking out the southwest wine center, a full as degree in viticulture and enology through yavapai community college in the verde valley. when i last visited the structure was just finished and they were moving in equipment. great to see it in production. #arizona https://www.instagram.com/p/bmxziamd4sg/
experimental fermentations at the southwest wine center using pottery custom made for the center by tom schumaker. this year they made carbonic macerated cabernet sauvignon in it (shown here) that they will sterile filter (no ml) and release as a fresh, light style red through the swc’s tasting room and wine club. #arizona @southwestwinecenter https://www.instagram.com/p/bmxdmyed67s/
looking east into the verde valley from the southwest wine center’s 12-acre vineyard planted beginning in 2012 at 3800 ft elevation. #arizona https://www.instagram.com/p/bmxeacadreg/
meet a brand new wine project launching tomorrow – the oddity wine collective (here from left: aaron weiss, bree nation and david baird) are a small production winery making smashable, fresh wines washed through with flavor and the brightness to shine along food. their first release of three 2015 wines includes a crisp, dry, high acid riesling from the oldest vineyard in willcox, 1984-planted riesling, accented by viognier; a rhone red with just a touch of zinfandel; and a sangiovese-petite sirah blend full of well wed flavor from both varieties. congratulations, you three! have a great celebration at your release party tomorrow! #arizona https://www.instagram.com/p/bmxlpquj2fj/
four-eight wineworks in downtown clarkdale serves as northern arizona’s winemaking cooperative supporting boutique size wineries in the verde valley. the space also acts as a walk-in bar, tasting room and retail space for the cooperative wineries, also serving local beer and espresso. #arizona https://www.instagram.com/p/bmxl8aojzaw/
mind blowing to see the incredible growth of the food and wine scene in old town cottonwood thanks to the growth of the wine industry here. just four and five years ago this area had numerous empty store fronts and had a hard time supporting local food businesses (a killer cheese shop came and went in a mere six months here back in 2011 or so). tonight multiple restaurants are full, several tasting rooms are open and hopping and a moderately steady stream of cars keeps rolling down main street. the area is apparently packed on weekends full of people driving up from phoenix and down from sedona. #arizona https://www.instagram.com/p/bmxotnljawu/
yum. #arizona caduceus 2015 agostina white @puscifer https://www.instagram.com/p/bmx0nftjbin/
morning in the agostino vineyard of cornville at 3300 ft elevation, home to rhone varieties and a mix of aromatic whites as well as the utterly unique agostinga/lulienga variety. #arizona @puscifer https://www.instagram.com/p/bmzk1n4dhwr/
ultra rocky soils, a mix of volcanics and limestone, at 3800 ft in the javalina leap zinfandel vineyard in the page springs area of verde valley. #arizona @javelinaleapwinery https://www.instagram.com/p/bmzvfgrjnsj/
crazy ultra rocky, steep sloped terraces of barbera growing in a mix of volcanic and caliché soils at 3600 ft elevation in the page springs area of verde valley. #arizona @puscifer https://www.instagram.com/p/bmzbn8vdcut/
the underside of the barbera vineyard showing the crazy sandstone bedrock mixed with volcanic and caliché soils. #arizona @puscifer https://www.instagram.com/p/bmzcqmsdyd1/
this guy? awesome. walking vineyards through verde valley with arizona viticulture legend chris turner. #arizona @puscifer https://www.instagram.com/p/bmzhg59dxjy/
this spot is going to be killer. merkin vineyards & osteria opens tuesday in downtown cottonwood. they’ll be pouring merkin wines but also serving a menu made from all arizona sourced ingredients including produce primarily grown in merkin gardens as well as pasta and bread made on site using hayden flours grown and milled here in arizona (including arizona heritage grains). the inside space here looks killer – awesome details throughout including an open kitchen and visible produce storage plus interiors designed and made by local independent designers, builders and artisans. two years ago i got to see some of the pasta prototypes and this space before all the current innovations. it is really awesome and inspiring to see the development of those early ideas into the current form. #arizona @puscifer @haydenflourmills https://www.instagram.com/p/bmznxk-dclz/
here grows one of the rarest varieties on the planet. it was found growing feral in jerome years ago by maynard keenan and his team then propagated and established in the verde valley. dna testing returned without a match – some long lost variety brought over centuries ago from europe and then lost to time. its closest known relatives are seneca and lulilenga, two also obscure varieties. keenan has since named it agostina in honor of a number of friends and family. its only known location is here in northern arizona. tasting it this week was lovely – nice acidity and freshness with a mix of tropical fruits that avoid cloying or sweet notes and push to hints of agave. #arizona @puscifer https://www.instagram.com/p/bmz2uxejujy/
when you hit jerome there are two rules. 1: pop into the spirit room and sing your ass off to whatever live music is playing. don’t worry. you’ll know every song. #arizona https://www.instagram.com/p/bmz3jo1jfo5/
when you hit jerome there are two rules you have to fulfill. rule 2: if you’re not drinking whiskey or beer you get a bloody mary. arizona is all about the bloody mary. #arizona https://www.instagram.com/p/bmz3tt1ja48/
in case you were unsure why we all love jerome… #arizona 5000 ft elevation looking out across the verde valley to the sedona red rocks. https://www.instagram.com/p/bmz6_aijwom/
one of the most special spots i have gotten to spend time in any where, my second time visiting the 5000 ft elevation, steep slope terraced judith vineyard in jerome. last time we were able to follow it up with a vintage vertical back to 2008, including barrel samples. this time we followed up on a few of those vintages and tasted some of the newer varieties too, like this nebbiolo planted in absurdly rocky, shallow soils of volcanic and caliché rock (read calcium, i.e. limestone) – its first fruit vintage, 2015, is distinctive and delicious from barrel, super energizing and fresh. the site shows a totally unique dusty, almost chalky, glittering minerality across varieties, including the malvasia. #arizona @puscifer https://www.instagram.com/p/bmacwcejyu5/
special sites show in the wines. there is a common thread through these even though 2011 judith comes primarily from cabernet sauvignon – a distinctive, high elevation, desert cab, really special – and the 2013 comes from tempranillo. the cabernet was unfortunately hit by pearce’s disease so the site was replanted to tempranillo, one of the varieties showing its chops in arizona. #arizona @puscifer https://www.instagram.com/p/bmaexlsjv5l/
caduceus marzo – what a cool site. loving the freshness of the 2011. sangiovese with a bit of cabernet. #arizona @puscifer https://www.instagram.com/p/bmagezjdv7h/
it turns out skin contact malvasia is awesome. here, caduceus 2016 malvasia bianca from judith vineyard, around 2 weeks on skins (destemmed). #arizona @puscifer https://www.instagram.com/p/bmaky9idqfy/
pro tip: get the fry bread again and always go for the powdered sugar option. #arizona https://www.instagram.com/p/bmastlfjr3y/
the man. the bread. the legend. chris bianco showing off tratto’s arizona heritage grain bread. #arizona (the pasta here is hands down the best i’ve ever had.) @trattophx https://www.instagram.com/p/bmap9azdjwe/
killer team at tratto in phoenix : chef anthony andiario (brilliant pasta maker @anthonyandiario – check out his pasta demonstrations here on instagram) with his team scott weymiller (left) and bawi cung (right). #arizona @trattophx https://www.instagram.com/p/bmav5vsdgzc/
getting ready to rock the wine seminars for today’s arizona vigneron event with fellow speaker pavle milic. #arizona @pavlemilic @arizonavigneronsalliance https://www.instagram.com/p/bmb6c3pjusw/
blind tasting arizona wines alongside wines of the world with pavle milic, wine director of fnb restaurant. the reveal: sand-reckoner 2013 malvasia bianca and edi kante 2013 malvasia bianca; callaghan 2013 grenache and durban 2013 gigondas; dos cabezas 2012 aguileon and aragon 2011 rioja. #arizona @sandreckonervineyard @callaghanvineyards @doscabezas @arizonavigneronsalliance https://www.instagram.com/p/bmb86_7jiun/
amazing. arizona vigneron alliance live auction led by professional auctioneers. #arizona https://www.instagram.com/p/bmcq1wbdddn/
walk around tasting for the arizona vignerons alliance event. garage-east showcasing their new rosé. #arizona @garage.east https://www.instagram.com/p/bmcwbsgd-o5/
brand new. get on it. 33 degrees. malvasia bianca and a rhone red blend. slurp. #arizona @puscifer https://www.instagram.com/p/bmcclzwjlhe/
keep an eye out: lore wine launching from willcox in the next year or two. here mourvèdre and graciano, as well as viognier. #arizona @offdamark https://www.instagram.com/p/bmcfpwujfjm/
introducing my niece to a bit of the arizona food and wine scene at beckett’s table. pretty select, nicely chosen wine list with arizona options half off on sundays. #arizona @beckettstable @sandreckonervineyard @melktaylor https://www.instagram.com/p/bmfysnjdxk1/
now entering a completely different world… (we ordered a mojito and margarita as safe bets.) #arizona @melktaylor https://www.instagram.com/p/bmflupojimt/
oh yes, flagstaff, let’s do this. #arizona @flg_terroir https://www.instagram.com/p/bmh3zrpdcja/
doing the flagstaff custom crawl to check in on the current state of this mountain town’s food and wine scene. enjoying a craft cocktail – the turmeric tonic – with a side of house fries – black salt and white pepper with house catsup – from the tinderbox annex. tasting pretty good. https://www.instagram.com/p/bmidz9idi0j/
make a wish. #arizona https://www.instagram.com/p/bmihdsodrqx/
oh, you! sacrisassi, you already know you just get better with age, of course you’re still pretty. #arizona so good every time to check in on pizzicletta here in flagstaff, one of my favorite restaurants anywhere. i forgot to take a photo of the killer pizza but we enjoyed one of my long standing wine loves – sacrisassi, a refosco, schioppetino blend from friuli with a bit of age on it. i love what caleb is doing with italian wine in flagstaff. yum. @pizzicletta https://www.instagram.com/p/bmic9zmjdxh/
filling the need. #arizona @firecreekcoffee (that guy right there used to be my dj. a few years ago one of my best friends unbeknownst to me lied to he and his dj brother saying it was my birthday. suddenly i had magical powers. if i called out a song they played it. we started with prince and worked our way to ac/dc. i had no idea why the hell people kept bringing me drinks, asking me to dance and smiling at me until the dj’s opened my favorite song with a happy birthday, elaine!!! and i got excited to find out who the other elaine was. our faux-birthday dance party successfully filled the bar and the dance floor, got my other friend asked out on a date, and got me into one of my only bar fights. the guy was three times bigger than me and i made him scream like a hyena (don’t mess with a woman’s hat) then they kicked him out. all thanks to that guy. marty. he used to be my dj.) for anyone curious, i ordered an almond milk mocha and it’s the most bitter awesome thing ever. (also, i only ever get in bar fights in alaska or arizona. you know how it is.) https://www.instagram.com/p/bmjuerndkpt/
life is so very full of blessing when we open to it. i just spent 45 minutes listening to a hopi man named elgean as he shared with me his people’s religion, his clan’s belief system, what family means for him and how his name means he always has somewhere to go, people who love him. elgean is from the oldest continuously inhabited settlement in north america with structures carbon dated to the 12th century. he taught me how to read hopi painting and kachina – here a mural i have walked by so many times and never understood and others here in flagstaff too. here in flagstaff i am not truly part of this native culture but because of how i grew up it has been as if i see into two worlds. it has sometimes meant being called to intervene on others’ behalf only from being willing to interact calmly with native people and because i am also non-threatening for non-natives since for most i pass. one of the worst situations i broke up a fight provoked by a non-native and helped the native man home to a safe place again. the teaching “for the grace of god go i” was really driven home for me living here in flagstaff – seeing that it is merely coincidence that makes my life easier than many people that are mistreated by prejudice. today elgean shared so much time with me, it turned out, simply because i smiled and was willing to listen. his teaching me to read the murals and telling me about his clan’s history and values was his way of thanking me even though all i gave in return was a willingness to listen. before we went our separate ways he prayed a blessing for me, taught me the words for it and gave me prayer corn to make my life stronger. we can be as angels to each other. may we all continue to rise again and again to the occasion and listen, show gratitude and in that way love. #arizona https://www.instagram.com/p/bmj4bqqjg7e/
flagstaff food has been dominated by thai restaurants forever. there have long been more thai food per capita here than most other towns i’ve visited in the us and more have opened up since i left. so, here sits my obligatory plate of flagstaff pad thai. #arizona https://www.instagram.com/p/bmj_1nqdyth/
really special kachina. i got to meet the artist, philbert honanie, who has helped revitalize traditional styles of hopi carving returning to the more compact style of form and all natural pigments original to the craft. here in flagstaff, winter sun sells jewelry and art made by traditional indigenous artists. in doing, economic resources become more available to the region’s reservations and indigenous artisans. #arizona https://www.instagram.com/p/bmkgbsujexo/
drinking eyrie 2013 pinot noir out of red solo cups while helping a friend who is running statewide campaigns de-stress at one of arizona’s national campaign headquarters. #arizona https://www.instagram.com/p/bmkwa7hjiig/
dude. currently drinking colorado cinsault. and i’m drinking it. #arizona #colorado sutcliffe 2013 cinsault on tap. https://www.instagram.com/p/bmkl5hfdb2y/
the best beer selection in the state? probably this wall of beer and the bridge of beer beside it at mcgaugh’s in flagstaff. #arizona https://www.instagram.com/p/bmkttnujkzj/
what a wonderful lovely dinner. a new favorite in flagstaff. root public house on san francisco street – fantastic cocktails, very good food, and a truly special chocolate cake (i am skeptical of desserts and this was lovely). #arizona @rootpublichouse https://www.instagram.com/p/bmkw2_pduzv/
flagstaff classic: diablo burger. meat will get us through. #arizona https://www.instagram.com/p/bmmkxv3dkku/
stupid good food, like stupid, at shift in downtown flagstaff. like, this is a whole new level. #arizona good negronis. also super psyched about the sorrel sorbet. damn. that paparadelle was ridiculous. @shiftflg https://www.instagram.com/p/bmnvmptdqkj/
it’s not flagstaff without the train. the cross-country railroad runs through the middle of town on an average of every twenty minutes pulling 80 to 120 cars at a stretch. #arizona https://www.instagram.com/p/bmo26mldf0c/
the san francisco peaks peeking over one of the older buildings on northern arizona university campus, where i used to serve as faculty. not even a lick of nostalgia, it turns out. i’m proud of my tenure here but dang if i wasn’t tired all the time. #arizona https://www.instagram.com/p/bmo59i8dkbd/
old school bricks look like brownies made from local soils in downtown flagstaff. #arizona https://www.instagram.com/p/bmpm_ceja0w/
look what i have… congratulations, @puscifer ! looking forward to the read! #arizona https://www.instagram.com/p/bmpslncdlpb/
and this run through arizona is finally coming to a close… #arizona https://www.instagram.com/p/bmpqghmjbai/
got my blundstones shined up waiting for the plane. spoke for a while with the shoe shine man. he and his wife moved to the usa one year ago this week from ethiopia. he has been working in the airport shining shoes ever since. he was glad to hear of my daughter but then also wondered if surely i want more babies, then was surprised to hear my age but reassured me i am very young. there is time. #arizona shiniest dang work boots i ever seen. https://www.instagram.com/p/bmpotugji9h/
the arizona 2016 notebook – full just in time to head to portland. arizona, thanks so much for making me at home again. i feel like i got to be part of a spectacular good-news secret just before it starts to be revealed. really good two weeks. thank you. #arizona https://www.instagram.com/p/bmrna4_dwqw/
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carlton winemakers’ studio http://www.winemakersstudio.com
road pho is the best pho. #headingnorth https://www.instagram.com/p/bkgvroodoaz/
staying entertained on the road: varietal chocolate tasting in the passenger seat. forastero from tanzania all citrus explosion bright top notes. trintario from venezula fresh berry and stone fruit mid palate focus. arriba from equateur so earthy herbal almost brooding. criollo from madagascar the most balanced and delicious with the full range of flavors. all super well made but the criollo is sort of perfectly approachable, interesting and delicious. #chocolate #roadresearch https://www.instagram.com/p/bkhascfdjv0/
road stop at a country farm house in the middle of no where oregon with my birthday champagne – voutte et sorbee textures r13 100% pinot blanc no dosage. outside the sheep, goats and chickens have bedded down. life is good. thank you, kimberly and alex for the wonderful wine. #oregon #champagne https://www.instagram.com/p/bkhvxhdd1df/
first stop portland: heart. ❤️ #coffee https://www.instagram.com/p/bkjqhjqdmfz/
jason lett’s decision feather. a good omen from a hawk this morning while calling picks for pinot blanc. #willamettevalley @eyrievineyards https://www.instagram.com/p/bkmetgyj2on/
doing pump overs on pinot noir with ben. “think of it like pouring coffee over grounds.” – isabelle meunier. carlton winemakers’ studio #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkoapkkdmrt/
view from inside the tank. cleaning duty. i stand between 5’9″ and 5’10”. it turns i can lower myself in and lift myself out of a 5’5″ to 5’6″ tank unassisted. (freaky going in but all fine once i knew for sure i could get myself out.) carlton winemakers’ studio. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkoyvu0d1iu/
view from the top: checking brix levels on chenin from atop the three stack. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkpfey7d027/
it’s a magical world we live in these days. earlier this summer i became friends with a norwegian wine expert who i met at @ipnc_pinot and have kept in contact with since. then last night i met up with three other norwegian wine experts that i connected with via @ungrafted a while ago on instagram. it turns out my friend from ipnc and the lovely threesome from last night are, of course, all friends. we had an excellent time enjoying conversation, dinner and local wine last night. thank you, renata @renatapdx, for hosting us with such hospitality. truly grateful for new friends. ❤️ #repost @ungrafted whole cluster fermentation in portland with the californian wine guru @hawk_wakawaka ! https://www.instagram.com/p/bkpyh6zjer1/
not sure life could feel more synchronous and simply good than here in this moment standing at the top of the dundee hills in daphne vineyard surrounded by pinot meunier vines, almost but not quite ready to pick, talking with jason lett about making wine vine to vine then all the way to bottle, while very tired at the end of a day of grunt labor working harvest, wearing work clothes, and drinking eyrie’s second fruit vintage, 2015, of willamette valley trousseau noir all at sunset with a wonderful view of the coastal mountains, then venus and saturn. #willamettevalley @eyrievineyards @wvwines thank you, jason, for the photo. https://www.instagram.com/p/bksgsq7d81f/
view from the sorting line: full country. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bktpyc2jvm8/
evening view from the sorting line: country sunset. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkuh_bfjyli/
field note observations on the great american earwig: they need some moisture but not too much. they do not come in on very cold fruit, nor on fruit from warmer sites. they do come in on fruit from moderately cooler sites . they seem to like fruit that is not excessively acidic. they go either under things or all the way to the top of things. some portion of them can definitely survive a light press load but perhaps not the hard press. a high portion can definitely survive the destemmer. when you smash them they smell peppery. have not determined yet how they do through laundry. they eat aphids so are beneficial. they tend to group near gardens. they are all over me. they like my hair. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkwzzdojhag/
punch downs up high on pinot noir. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkwlqxydrxf/
exceptional pinot coming in this morning. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bky0u-xjb6k/
swan clone pinot juice the day after destemming smells and tastes like raspberry leaf tea. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkbcnpcjk6i/
so, this is good. that is all. #willamettevalley #vermouthfromwillametteforthewin #vermouth https://www.instagram.com/p/bkbr-d6dw77/
pulling test samples on gamay picked yesterday and being made fully carbonic to start. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkeliu_dayo/
tasting tank samples of dry pinot noir from two days in a row and by vineyard block to track textural change as well as the shift in shape over the palate to determine when to press post-fermentation. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkevlimjosq/
yum. #willamettevalley @wvwines https://www.instagram.com/p/bkgemd4dbwy/
doing cold soak on pinot destemmed last night. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bki7rmgdbtc/
look, mom! it’s cold this morning – i’m wearing the hat you made me. love you! #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkl5wq1j_4n/
i’m not often proud but let me go ahead and admit that i’m pretty psyched to have just punched down that monster. deep cap on a four ton tank. i sweat. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkl-csyjjix/
behold the wonders of organic farming. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkmrszljwjm/
i feel like the first aleut-inupiat woman to medal in the punchdown competition of the olympic games. this thing was a beast – bigger tank and deeper cap than yesterday’s 4-tonner. forgot to not it is all whole cluster. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkosjnxjxtf/
best team ever. two girls. one tank. five ton fermenter. punchdowns on the big tank. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkoasgtjwgr/
doing ph and ta measurements on pinot noir. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkoyokkjszi/
brilliant and hilarious substitute. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkqx9ucdqga/
classic oregon: marion berry pie for harvest lunch. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkq_3mzdxkw/
i have always like pressure washing. that is all. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bktc5wjdwob/
moving pinot gris between tanks. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkt6j4xjreh/
sample tasting euro press versus basket press cuts on chardonnay. #willamettevalley @eyrievineyards @wvwines https://www.instagram.com/p/bkujlr8dm-5/
steak and champagne. harvest perfect pairing. thank you, love. #willamettevalley https://www.instagram.com/p/bkuivnsdxdd/
i suppose i had to end up covered in lees at some point. careful that one valve is slippery… #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkvyz19jiys/
post punch downs prime palm reading opportunity. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkwuj_ndmld/
doing pump overs to help move fermentation on gamay two days out of a week of fully gassed carbonic maceration. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkwclefjx-8/
taking morning brix and temps to track the arc of progress on fermentation as the wine works towards going dry. here just one example – slow and steady. #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bkyia15dhii/
all about roses, so pretty and delicious. #willamettevalley @remywines @wvwines https://www.instagram.com/p/bkylfm0jwuq/
and there it is, the close of almost four weeks of harvest. one of my goals for the year was to spend harvest as boots on the ground, hands in as possible. in lompoc i spent a week and a half shadowing the team led by @sashimoorman and @rajatparr joining in on cellar work as part of better understanding how their views of wine inform their winemaking philosophy and then become tangible choices through vintage and harvest. it was a great opportunity to continuously move between the big picture view, through interviews and discussions while also tasting, and the decisions of actual winemaking. sashi and i have had an on going conversation about his winemaking views for several years now and diving in so fully was the best next step to give that conversation traction. i am grateful for the generosity and trust he and raj showed in letting me truly see what they do. from lompoc i drove north to willamette to work at the carlton winemakers studio. anthony king (here second front from left) knew i wanted to work harvest so when he realized their team at the studio needed help during the peak of the season he called to ask if i’d join them as an intern. shown here is the team i got to be part of for two weeks at the studio – from left, ben, anthony, christina, myself, and jeff in the back. anthony, jeff and ben were excellent teachers and christina a pleasure to work with. i was glad to reconnect with the strength and endurance i was raised with commercial fishing through the brute work of wine harvest, inspired to be part of a team again and reassured too to have the time this last month to give all this persistent study i’ve been doing in wine these last years further grounding. i really dislike the idea of being full of shit and tend to be overly thorough in whatever i do to resolve that. more than that though i just love knowing how things work and value full immersion as learning. i’ll never believe, i think, that i know much when it comes to wine but i am hugely grateful for the patience, generosity, humor, hard work and camaraderie shown me by the team in lompoc and here. i miss you guys. hugs to you all from the road #willamettevalley @crltnwinestudio @wvwines https://www.instagram.com/p/bky9z78dbf-/
thoughts from tasting samples today made from a vineyard i have visited again and again… https://www.instagram.com/p/bkzmel3dq0e/
we call this being happy – walking pinot meunier vines at sunset in the dundee hills with @longrow0611 and @eyrievineyards. #willamettevalley @wvwines https://www.instagram.com/p/bkzxkmedc8y/
in lompoc i got to eat a delicious roast pig that had been fed on the fruit must of @sandhiwines and @domainedelacote then cooked by @rajatparr . this morning i am eating eggs from @eyrievineyards daphne vineyard fed on the pinot berries of the site (the birds jump up and poach the grapes). the eggs taste a bit fruit-sweet. unreal. food is cool #willamettevalley @wvwines https://www.instagram.com/p/bk1effdjaw7/
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close about contact shop hawk wakawaka wine reviews described as "a new standard for wine reviews" by @kermitlynchwine about contact shop home blog traveling the okanagan and similkameen valleys british columbiacanada dec 13, 2016 0 this summer jamie goode and i converged on the okanagan and similkameen valleys in british columbia and spent a week there touring wine country together. the trip then culminated in a few additional days serving as international judges for the annual national wine awards of canada. combining the two events – touring some of british columbia wine and the national wine awards judging – gave a great opportunity to both dig deep into the local region’s wines and then get an overview on the state of canadian wine as well. there were so many great people along the way i even felt home sick after leaving. it’s a special and strange thing to feel right at home with people so easily. okanagan and similkameen really impressed me. parts of both valleys are so beautiful it is almost shocking. about half way through the trip, for example, i woke up in the middle of the night of a full moon. i was turned towards the open windows and awoke to a full panorama of the moon lighting up okanagan falls – an incredible valley largely undisturbed by industry, carved on each of four sides by young mountain peaks. it was overwhelming to go from full sleep to that scene at first view. what a treat. though far smaller than the okanagan, similkameen too hosts a range of beauties. it’s one of those regions that feels like suddenly falling back in time to something closer to frontier explorations just by driving around one last corner and popping into the valley. it also hosts the highest concentration of organic farming in the entire country of canada. a couple hours into our day there we even got interrupted by cowboys driving their cattle up the highway. it’s one of those things that in a movie or television show would look far too staged to believe but in real life reminds you of the incredible diversity of this planet. one of the other special moments came in meeting justin hall, assistant winemaker at nk’mp also in charge of the white wine program, the first aboriginally owned winery in north america. justin is also the first indigenous winemaker in north america, and i’m the first alaska native/native american wine writer. justin and i had so much fun chatting and laughed a lot about contemporary realities of native life. later when i tried to recount parts of the conversation to some non-natives they had no sense of what i was talking about whereas when i called my mom a couple days later and recounted the conversation to her she couldn’t stop laughing. indian humor. whatya gonna do? the wines from the region cover a real range. it’s a relatively young region with vitis vinifera really only taking hold in the late 1980s, though modern planting started in the 1960s and 1970s. (first vineyards arrived in the okanagan as early as the 1850s, earmarked for sacramental wine but the region went through a massive replant to european varieties towards the end of the 1900s.) with a relatively young modern wine industry the quality and stylistic interests of the region are profoundly diverse – younger regions tend to show a wider expanse of style as people experiment with what grows best and makes the best wines. those wines that rise to the top from the area are special. there are some distinct and beautiful wines coming from the region with a few people really devoting themselves to understanding the unique conditions of their home and what it means to make wine of that place. i’ll get into some of those projects more in a future post but in the meantime here’s a look back at my instagram collection from the trip that will give you a taste for how very much is happening in the okanagan and similkameen for wine. wine writers at the lake. @drjamiegoode + @hawk_wakawaka + the okanagan. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 19, 2016 at 4:08pm pdt walking the quail’s gate estate vineyard w @drjamiegoode, proprietor tony stewart @quailsgate (shown here) + beside winemaker nikki callaway along the shores of lake okanagan. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 19, 2016 at 8:14pm pdt wonderful wonderful syrah grown along the shores of the okanagan in the cool northern portions of the lake. the @quailsgate 2014 syrah is a delicious cool climate expression of the variety – mouthwatering length, notes of wild low bush blueberry kissed by frost. to be released sometime next year with lots of time in the bottle to age. from the range of quail’s gate wines across multiple varieties + vintages this is a favorite. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 19, 2016 at 10:03pm pdt the man goes out for his run. @drjamiegoode + the okanagan. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 20, 2016 at 7:25am pdt leaning in at mission hill winery in west kelowna overlooking lake okanagan. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 20, 2016 at 1:37pm pdt remarkable collection of wine vessels from the han dynasty in the nearest corner, the bronze age in the far upper corner, ancient greek in the black glaze + ancient roman in the far right, at mission hill winery deep in the cellar within the mountain along lake okanagan. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 20, 2016 at 2:11pm pdt too much fun chatting the history of okanagan wine, the challenges of raising geese in winter, what it means to have a good vineyard dog + how to support a vineyard by working as an award winning hairdresser w trudy + george heiss at gray monk, one of the founding wineries of the okanagan + the first to bring pinot gris to canada. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 20, 2016 at 7:17pm pdt i found my pinot meunier, @grapefriend! vines planted in 1985, fruit that has barely any color so they make it into rosé. tantalus 2014 rosé blended w a small portion of pinot noir from the mission bench of east kalowna on lake okanagan. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 20, 2016 at 7:36pm pdt entering the pyramid… a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 20, 2016 at 9:11pm pdt based on principles of sacred geometry summerhill ages their biodynamically farmed wines inside a four-sided pyramid (shown here looking to the top of the pyramid) w angles matching the great pyramids of giza + the north wall facing true north w no metal forming the structure of the building. tonight for the summer solstice the pyramid will host a meditation circle. asked what they believe the pyramid does, the summerhill team explained they believe the pyramid accentuates + clarifies whatever is there. for aging wines, then, they are careful to make sure the wines that go into the pyramid are essentially free of flaws. in their view, in the pyramid flawed wines become more flawed. good wines get better. in the mission of east kelowna overlooking the shores of lake okanagan. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 20, 2016 at 9:32pm pdt @drjamiegoode + @hawk_wakawaka in pursuit of balance. cc: @rajatparr @jasminehirsch #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 20, 2016 at 10:18pm pdt fascinating to home in on the varied expressions of pinot noir in the subzones of lake okanagan’s northern sections. from the more structured tenacity in the furthest north to the mouthwatering zest through kelowna + here in okanagan falls silky tannin and mouthfeel. the liquidity 2014 pinot noir silken + mouthwatering w elegant length. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 20, 2016 at 10:39pm pdt stunning in okanagan falls. view from @liquiditywines #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 21, 2016 at 9:29am pdt beautiful views looking out to lake skaha through high density bordeaux varieties at painted rock winery south of lake okanagan. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 21, 2016 at 10:56am pdt regional chardonnay tasting looking at 5 subzones of okanagan valley. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 21, 2016 at 12:45pm pdt wine writers practicing their healthy skepticism for the sake of objectivity… #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 21, 2016 at 1:57pm pdt locked in a room w 30 of the top tasters from across canada + @drjamiegoode blind tasting + ranking bc pinot noir + riesling against standard bearers from around the world. #bcwine #judgmentbc a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 21, 2016 at 4:08pm pdt haywire winery became the first to import + use concrete fermenters in british columbia in 2011 + now rely predominantly on concrete w some stainless steel, using no oak for any of their wines. in the winery the haywire team uses minimal sulfur + all ambient yeast fermentation. winemaker matt dumayne explained that now relying entirely on organic farming in the vineyards he has healthier vines that offer greater flavor development at lower brix meaning he can pick earlier and get lower ph, higher acidity + fresher wines. they also operate the first designed-for custom crush winery in canada. in the summerland district of okanagan valley. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 21, 2016 at 9:24pm pdt walking the organic + biodynamically farmed estate vineyard of clos du soleil winery along the upper bench area of the similkameen valley w winemaker mike clark @mikeclark_cds, jamie goode @drjamiegoode (shown here) + laura kittmer @laurakittmer #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 22, 2016 at 9:30am pdt standing at the top of pozza vineyard w john + aaron of orofino @orofino_winery, alishan of little farm @littlefarmwine, @drjamiegoode + @laurakittmer, a 3-acre northeastern facing slope of cabernet franc, a cooler climate site of the variety in the similkameen valley utterly surrounded by highly aromatic sage + rugged mountain desert. standing here i am surrounded by the smell of sage. a new site for orofino winery. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 22, 2016 at 10:38am pdt proper desert cactus beneath orofino mountain along the upper bench of similkameen valley. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 22, 2016 at 10:58am pdt and then there were cowboys… #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 22, 2016 at 11:05am pdt … real ones. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 22, 2016 at 11:06am pdt absurdly beautiful along the similkameen river here in the similkameen valley, the region w the highest concentration of organic farming for all crops in all of canada. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 22, 2016 at 11:28am pdt walking the little farm @littlefarmwine near cawston in similkameen valley. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 22, 2016 at 11:42am pdt delicious, refreshing, fresh. awesome wine. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 22, 2016 at 12:36pm pdt this is fricking good. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 22, 2016 at 12:40pm pdt we call this a good time. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 22, 2016 at 12:47pm pdt first indigenous wine writer tastes whites made by the first indigenous winemaker at the first indigenous owned winery in north america. (my native self only ever cries on the inside.) crying on the inside. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 22, 2016 at 3:05pm pdt a genuine pleasure to walk the vineyards + taste at culmina w don triggs + pascal madevon on the golden mile bench of oliver in the okanagan valley. serious + delicious wines. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 22, 2016 at 5:11pm pdt wine writers practice healthy skepticism for the sake of objectivity, part 2. (we tricked @laurakittmer into driving us up the mountain past the meth lab on a sketchy road for the sake of the view.) a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 22, 2016 at 5:20pm pdt checking out own-root chardonnay planted in 1972 or ’73 at combret vineyard, the home vineyard for the new checkmate chardonnay project on the golden mile bench near oliver in the south okanagan valley. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 22, 2016 at 6:34pm pdt great time hanging w justin hall, osoyoos indian band member and assistant winemaker of nk’mip, the first aboriginal winery in north america. we’re native – we talked about food, hunting, how we like to cook big game leg bones, our families, the land + super secret inside joke indian humor. as we would. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 22, 2016 at 9:33pm pdt like a viticultural museum walking the chardonnay blocks at checkmate’s combret vineyard. here 1974 own root chardonnay planted in a geneva double curtain boisterous enough to make us crouch beneath the canopy. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 22, 2016 at 6:37pm pdt dear canada, this whole duck confit for dinner, duck confit for breakfast thing? i’m a big fan. love, elaine #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 23, 2016 at 9:36am pdt delicious nicely honed reds at la stella w character, freshness + plenty of structural concentration from the fruit itself. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 23, 2016 at 11:08am pdt fresh + sophisticated whites at le vieux pin. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 23, 2016 at 11:34am pdt incredible. sudden weather change on the black sage bench along the southeastern okanagan valley near oliver from a beautifully clear, sunny morning that was heading towards being hot. view from le vieux pin. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 23, 2016 at 12:48pm pdt super interesting syrah vertical tasting looking at wineries from varying subzones of the okanagan valley including burrowing owl, cc jentsch, marichel, moon curser + le vieux pin. (photo by la vieux pin) #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 23, 2016 at 1:48pm pdt really fun group for an interesting + delicious syrah tasting. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 23, 2016 at 2:15pm pdt carmenere in okanagan?! whaaaaaaat?! yes, barrel tasting fresh-spiced, dusty-herbs + mouthwatering carmenere from barrel w graham pierce at black hills winery on the black sage bench of okanagan valley. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 23, 2016 at 2:48pm pdt tasting whites vineyard side w winemaker andrew windsor at tinhorn creek on the golden mile bench, south okanagan valley. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 23, 2016 at 4:13pm pdt … and two hours later the sky has cleared again. june in the okanagan. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 23, 2016 at 4:17pm pdt #repost @winebcdotcom ・・・ standing at the top of @culminawinery margaret’s bench #goldenmile @drjamiegoode @hawk_wakawaka #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 24, 2016 at 12:01pm pdt going deep into the naramata bench + osoyoos w cynthia + david at laughing stock vineyards – wines w phenolic exploration on whites + a good balance of density w freshness on the reds. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 24, 2016 at 11:36am pdt you want these. bella sparkling chardonnay + gamay single vineyard, single variety, single vintage, no dosage traditionelle + ancestrale method. delicious. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 24, 2016 at 11:01am pdt dear okanagan valley + similkameen valley wine country, you kind of kick ass. thanks for filling my notebook this week. love, elaine (now on to judging the wines of canada.) #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 24, 2016 at 12:08pm pdt and here stands the largest collection of canadian wine in history: well over 5000 bottles, 1525 individual entries. the national wine awards 2016. #nwac16 a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 24, 2016 at 12:15pm pdt mister brad royale represent. kitten swish wine master class: 2014 chenin blanc + cabernet franc. #bluediamondtyrannosaurusf*ckyeah #bdtfy a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 24, 2016 at 5:06pm pdt the harker family’s 100-yr old snow apple tree produces 3500-lbs of fruit every other year. with it they started their rustic roots winery + make the fresh + delicious fameus sparkling wine + a crisp dry cider. they’ve lived on their property in the similkameen now for 5 generations since the 1880s. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 24, 2016 at 7:31pm pdt a genuine pleasure to taste + judge the top wines of canada w the @winealign team + these four in particular. a really thoughtful, insightful team to hone + learn w too. #repost @trevering ・・・ finals. 🏆 looking at 32 of canada’s best pinot noir with crew blue #nwac16 @bradroyale @bensigurdson @curlyluddite @hawk_wakawaka @winealign a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 25, 2016 at 10:34am pdt it’s been a historic year for the national wine awards of canada. after several days of intensive screening a round of malbec has advanced to the finals for the first time in 16 years of the awards. yesterday an orange wine made it into the finals for the first time as well. #nwac16 #bdtfy go team blue! @trevering @curlyluddite @bensigurdson @bradroyale a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 25, 2016 at 2:32pm pdt closing the judging day w the rarest wine type in the world. go ice wine from canada! #nwac16 go team blue! #bdtfy @curlyluddite @bensigurdson @bradroyale @trevering @winealign a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 25, 2016 at 3:40pm pdt and we are done judging and i am sad to leave. #repost @bensigurdson with ・・・ hey it’s elaine chukan brown (@hawk_wakawaka) hard at work. #nwac16 a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 26, 2016 at 12:49pm pdt all the love here. such a great group of people with the @winealign judges + a lot of fantastic people in wine here in the okanagan + similkameen. here a flash of our being goofy from the final night going away party for the national awards of canada. #nwac16 a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 26, 2016 at 1:04pm pdt it is honestly shocking how good cherries from the lake okanagan area are. these darker ones are juicy fantastic. #bcwine a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 26, 2016 at 3:30pm pdt he’s a good one. @brent.muller hid his guitar skills from all of us till the last night of @winealign #nwac16. going to miss all the singing. first thing i do in the car back home tonight? crank george michael. a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 26, 2016 at 4:27pm pdt jamie @drjamiegoode + bill @billzacharkiw playing while we all sing… #nwac16 a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 26, 2016 at 6:00pm pdt … with some of the best wine folks on the planet. #nwac16 a photo posted by hawk wakawaka (@hawk_wakawaka) on jun 26, 2016 at 6:05pm pdt cheers! copyright 2016 all rights reserved. when sharing or forwarding, please attribute to wakawakawinereviews.com. share wakawaka!tweetmorepocketshare on tumblremailprint biplane ride over san francisco bay and sonoma californiamiscellanytravel nov 29, 2016 0 for our holiday gift this year, jr and i decided that instead of buying each other stuff we’d do something really cool together. so, i called up captain bob at coastal air tours and arranged for us to take a flight around the san francisco bay and over sonoma in a 1926-biplane. old blue even still has its original motor and original 104″ prop – the same type of motor and plane used by lindbergh to cross the atlantic. we flew in old blue but captain bob has another biplane from 1929 as well. he works on both himself and said that with planes of that era the maintenance is primarily focused on keeping things in good condition and well oiled rather than on replacing parts because most are so sturdy. he even loaned us flight jackets to stay warm. biplanes are piloted from the backseat. the front, where we sat, was just wide enough for both of us side-by-side. sunglasses are a must-wear since your eyes need the air shields and it’s so bright out. we flew sunday of this past weekend. it had rained hard on saturday so our trip was unbelievably clear and everything down below was a brilliant green. as much as i knew what we were getting ourselves into when i made our plans for the biplane ride it is still completely overwhelming to look down after takeoff and realize you are looking *over the side of the plane straight to the ground below unobstructed* because when flying in a biplane you are of course also sitting outside. my mind is still sort of blown over that fact – we flew around the bay area while sitting outside. while captain bob will do flights all over wine country or up the pacific coastline, we asked if we could fly around san francisco and over the golden gate bridge. remarkable to have them both come into view. unbelievably beautiful – the golden gate bridge. getting ready to circle san francisco. circling the city over san francisco bay. we flew over the bay bridge then did a circle and came back along the bay side of the city. here, looking back as we flew on towards the golden gate bridge. the bay bridge in the background. heading towards the golden gate bridge. san francisco and captain bob behind us. the golden gate bridge behind us. after flying over the golden gate bridge we circled around marin and then came back over san pablo bay and flew towards sonoma hugged close to the ground over the slough. it’s a trip to see what you can learn about a region from touring it by air. for example, did you know san quentin prison has tennis courts? or that there is a rather deep quarry in marin right on the edge of the bay – i kept thinking it was close enough to the water that it wouldn’t take much for it to fill with water. or, in sonoma there is so much low-lying ground full of clay from san pablo bay and its flood zones. most of all though it was all just stunning. once we reached sonoma country again, captain bob flew us over the southern parts of sonoma wine country before we headed back to land in town of sonoma. coming in for a landing. if you’re interested in taking your own biplane ride, captain bob was fantastic. he does flights around the bay area, up the pacific coast, or over napa and sonoma wine countries. it’s pretty crazy sitting outside flying around in a biplane but it’s also fantastic and an utterly unique, special experience. it’s worth checking out. here’s the link to his website: http://coastalairtours.com you can also call or email him for more information or to make a reservation. his info is on the website. cheers and happy holidays! copyright 2016 all rights reserved. when sharing or forwarding, please attribute to wakawakawinereviews.com. share wakawaka!tweetmorepocketshare on tumblremailprint women in wine leadership symposium nyc 2016 events nov 25, 2016 0 last month winebow sponsored their 5th annual women in wine leadership symposium. they brought together leaders and innovators from all aspects of the wine industry with women leaders from other industries as well including research, executive coaching, and law. they asked me to be a panelist on a discussion of bringing confidence to our work life. recently the organizers of the event released a video recap taking a look at some of the key discussion points from throughout the day. remarkable women like the honorable analisa torres, master sommelier madeline triffon, and communicator extraordinaire marilyn krieger all make appearances. i do a couple quick times as well. here’s the video. cheers! share wakawaka!tweetmorepocketshare on tumblremailprint the northern paradox: refined cabernet from napa valley’s warmest climates californiamagazine article nov 23, 2016 0 the northern paradox: refined cabernet from napa valley’s warmest climates by elaine chukan brown calistoga canyons one of the earliest signs of up-valley napa’s potential to grow great cabernet was eisele vineyard, a site planted back in a rugged calistoga canyon created by a seasonal creek. the site has been continuously under vine since the 1880s, when it was primarily growing zinfandel and riesling. cabernet arrived in 1964, when napa was beginning to turn its attention to bordeaux varieties. the soils of the canyon’s alluvial fan (rare in mostly volcanic calistoga) grew ample, silky cabernet that caught the eye of vintners like paul draper at ridge, who bottled a single-vineyard wine from eisele in 1971. the cabernet has been bottled as a vineyard designate ever since: joseph phelps claimed it from 1972 until 1990, when the araujo family began bottling their own wines from the site. such an ongoing library of site-specific cabernet is unusual anywhere in napa valley. most of the current vines were planted in the 1990s and have reached a healthy maturity. to keep reading check out the just released december 2016 issue of wine & spirits magazine. the rest of the article digs in further to the growing conditions at eisele vineyard. the article then turns to larkmead‘s new block-designate bottlings, also from calistoga, and then moves south to st helena to speak with cathy corison of her eponymous winery and aron weinkauf, winemaker at spottswoode.  considering how very much there is to say about the two regions in north napa, the look at the four producers is only a very quick dive into the good work people are doing in the area but it looks at some of the factors that have helped make that work possible.  the current issue of the magazine also celebrates organic farming in champagne, quality wines from verduno, and the return of classical kabinett, along with a look at this year’s top rated wines in each of those categories as well as rioja, port and alsace.  the editors even managed to sneak in a contributor photo of me with blond hair – i couldn’t believe it. they snapped the photo without my knowing at their recent top-100 event.  cheers! share wakawaka!tweetmorepocketshare on tumblremailprint oregon leads the way with vineyard worker care eventsoregon nov 22, 2016 0 this year marks the 25th anniversary of ¡salud!, an oregon programme that provides vital healthcare services to seasonal vineyard workers and their families (see alder’s recent column on winegrowing in the wake of trump about this vital aspect of american wine production). a record $911,300 was raised during the recent annual fundraising weekend 11-12 november. the ¡salud! auction took place the weekend after the us presidential election in the midst of a series of rampant protests that took over portland, escalating by friday to violence, filling downtown portland and damaging property. the ¡salud! festivities on saturday carried an extra level of poignancy as a result. attendees were not only well aware of the recent riots but also of the likely impact of the recent election results on the community ¡salud! was designed to assist. as with the rest of the united states, oregon agriculture depends on migrant workers predominantly from mexico. us policies that curtail immigrant labour have been shown to have a deep impact on the economic health of not only agricultural industries but also state economies more broadly. alder’s recent report considered the likely impact on vineyard work in california under president-elect trump’s proposed changes. recent us history gives other examples as well. to keep reading, heading on over to jancisrobinson.com where the article continues. you’ll need a subscription to read it. here’s the direct link: http://www.jancisrobinson.com/articles/oregon-leads-the-way-with-vineyard-worker-care subscription to jancisrobinson.com is £8.50 a month or £85 per year ($12.20/mo or $122 a year for you americans) and includes searchable access to the new 4th edition of the oxford companion to wine ($65) and the 7th edition to the world atlas of wine ($50) as part of the subscription costs, as well as interactive discussions on the purple pages. click here to sign up. share wakawaka!tweetmorepocketshare on tumblremailprint ten days in arizona wine & food arizona nov 21, 2016 5 i spent ten days in arizona this month tracking the burgeoning wine and food scene there. having lived in the state almost eight years, i’ve kept an eye on things for well over a decade curious to see how the quality progressed through the region. though in 2012 i moved west to california, i’ve returned at least once, usually twice, each year since to check in on developments and see friends. in 2014, things in arizona wine seemed especially exciting as the concentration of vineyards with quality viticulture was increasing and the quality of top notch wines were increasing too. this spring i returned for a friend’s wedding and quickly made plans to come back this fall to research the food scene as well as the wine as it was clear things were taking off in the state. so, at the end of october i flew into phoenix and took a week touring arizona wine countries – sonoita and willcox in the southern part of the state, and verde valley up north – before then being part of a full day event in phoenix hosted by the arizona vignerons alliance. in the midst of checking out arizona wine country i also checked in on the local food scene. it turns out arizona grows top quality durum wheat, heritage grains, and some of the world’s best pistachios as well. those plus locally grown produce and meats mean the local foods movement has taken over area restaurants for top quality local food – i got to visit several of those spots as well. following is the instagram photo collection from my ten day intensive on the road throughout the state. it gives insight into arizona grown grains, pistachios, the state’s wine regions, and restaurants. yes! getting these babies back on native territory! look out arizona – here i come! a photo posted by hawk wakawaka (@hawk_wakawaka) on oct 29, 2016 at 2:20pm pdt first stop arizona: tratto in phoenix for a custom made amaro cocktail from mister blaise faber. delicious. #arizona @trattophx @pizzeriabianco @blaise a photo posted by hawk wakawaka (@hawk_wakawaka) on oct 29, 2016 at 7:04pm pdt meet pavle milic. the first wine professional in arizona to commit to an all arizona wine list. he’d already worked in global wine and even succeeded in the napa wine industry but figured if he was going to open a restaurant in arizona it should focus on arizona wine. today, seven years in, f n b restaurant has just expanded into wines of the world but still likes to serve arizona wines alongside comparable wines of the world. what struck me after very-many courses was how readily arizona wine really did out match the food compared to the best of italy or corsica or france. nice work, pavle. awesome dinner at f n b. #arizona @fnbrestaurant a photo posted by hawk wakawaka (@hawk_wakawaka) on oct 29, 2016 at 10:53pm pdt when you bust into the oldest gay bar with the longest running annual halloween drag show in scottsdale instead of buying miller high life, you step back to the wine cellar and fill your miller high life with grower champagne then go back and call it good. #arizona let’s make arizona great again. a photo posted by hawk wakawaka (@hawk_wakawaka) on oct 30, 2016 at 12:08am pdt and here stands the future home of garage east, what will be a neighborhood winery in the agritopia area of gilbert, arizona. agritopia is a planned community designed to have whatever residents need within the community including community gardens, and a farm that serves the neighborhood restaurants. garage east is part of a community for craftsmen built to house small businesses, each selected to be unique while also complementing each other with the idea that together they can grow new ideas and create solutions to issues that may arise for any one of them. included will be a machinist, a brewery, a farm stand, florist, salon, letterpress and garage east. garage east has made wines from arizona grown grapes and will also be experimenting with fermenting fruits from around the agritopia farm. the focus is on making arizona wines for arizona with a central focus on the neighborhood community. #arizona @garage.east a photo posted by hawk wakawaka (@hawk_wakawaka) on oct 30, 2016 at 11:31am pdt this is sonoran white wheat, one of the oldest varieties of cultivated wheat in north america, with its roots in arizona. it had been essentially lost as newer, high yield varieties took over wheat farming in the last century. then 20 years ago ethnobotanist gary nabhan inadvertently located it while speaking to a small-crop farmer in mexico. she had a coffee can full of seeds gary had never seen before so he traded her for them. the seeds were propagated in arizona and studies of the straw in the state’s ancient adobe structures showed it to be the same variety. today sonoran white wheat is cultivated by a few small-scale farmers in arizona where it is being used to make local, artisanal foods like heritage pasta, bread and even the pizza dough for pizzeria bianco. #arizona @pizzeriabianco @haydenflourmills a photo posted by hawk wakawaka (@hawk_wakawaka) on oct 30, 2016 at 2:19pm pdt jeff zimmerman grows heritage grains in arizona and mills them into flour, distributing it to artisanal food producers throughout arizona, while also packaging and selling it throughout the united states under his label, hayden flour mills. his work with sonoran white wheat has helped make the heritage variety available to chefs and bakers throughout its home state. he has also helped keep durum wheat in arizona. arizona durum is considered the highest quality durum in the world with at least 90% of the state’s durum crop being exported for use in italy. farmer-millers like jeff though have made it available for pastas, breads and pizzas here. in phoenix, for example, hayden flours go into pizzeria bianco pizza dough and bread (jeff started hayden flour mills in the back of a pizzeria bianco restaurant), as well as fnb breads, pastas and grain salads. jeff also makes him own durum pasta sold to restaurants throughout the state. here we caught him in the midst of his weekend flour clean up. #arizona @haydenflourmills @pizzeriabianco @fnbrestaurant a photo posted by hawk wakawaka (@hawk_wakawaka) on oct 30, 2016 at 3:46pm pdt sonoita. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on oct 30, 2016 at 6:41pm pdt tasting with kelly and todd bostock of dos cabezas in sonita, first from barrel and tank and then across current releases in can and bottle. the wines across the board have a pleasing freshness coupled with generous flavor but most of all they taste completely of arizona. the fruit notes changes but a kiss of agave nectar, a sprinkle of cocoa powder, flavors of molé and even the dusty red earth of the desert appear throughout. these are very much wines of place. the bostocks are also doing exciting things making fresh wines with brian ruffentine for garage-east that are breaking the mold by exploring making refreshing and charming young wines ideal for quick release as a thirst quencher for life in the hotter parts of the arizona desert. cool stuff. #arizona @doscabezas @kellybostock @garage.east a photo posted by hawk wakawaka (@hawk_wakawaka) on oct 30, 2016 at 9:49pm pdt sonoita sits not far from the border with mexico, an easy drive from the town of nogales, and in the southeastern corner of arizona. so how do truly invested winegrowers stay connected to the world of wine? they drink it. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on oct 31, 2016 at 9:41am pdt heading into callaghan. #arizona @kentcallaghan @callaghanvineyards a photo posted by hawk wakawaka (@hawk_wakawaka) on oct 31, 2016 at 10:17am pdt walking 1990-planted cabernet, some of the oldest surviving vines in sonita, at callaghan vineyards with mister kent callaghan himself. (working pretty hard at not fan girling.) #arizona @kentcallaghan @callaghanvineyards a photo posted by hawk wakawaka (@hawk_wakawaka) on oct 31, 2016 at 10:47am pdt let me confess that i have long been skeptical of white wines from arizona. now let me also tell you, these are awesome. callaghan unfiltered whites – ann’s 2010, amant 2011, petit manseng 2015. #arizona @kentcallaghan @callaghanvineyards a photo posted by hawk wakawaka (@hawk_wakawaka) on oct 31, 2016 at 11:48am pdt surprising and special. callaghan’s 2009 caitlin’s red opens with aromatics of flowered herbs that roll seamlessly into a palate of mixed blue and purple fruits sprinkled with iron and gunmetal. the trim focus and firm structural spine married to mouthwatering acidity are refreshing and surprisingly reminiscent of classic bordeaux (a comparison i am loathe to make because it can so easily seem trite but nevertheless there it clearly is in the glass). this wine will age a good long time and is delicious now. happy to find it. thank you for opening so many back vintages, kent! #arizona @kentcallaghan @callaghanvineyards a photo posted by hawk wakawaka (@hawk_wakawaka) on oct 31, 2016 at 1:43pm pdt okay, kid, calm down. a little way too excited about seeing james callahan’s place in sonoita. his winery rune is completely off the grid, all solar powered and on a well, making wine mainly from wilcox. here, the airstream in which he’s lived since 2014. #arizona @runewines a photo posted by hawk wakawaka (@hawk_wakawaka) on oct 31, 2016 at 2:13pm pdt delicious surprise – who knew arizona viognier could be so trim, savory and full of mouthwatering earthy sapidity? this guy did. this guy. rune 2013 and 2014 viognier. mouthwatering, textural, much more about earth than fruit, delicious. #arizona @runewines a photo posted by hawk wakawaka (@hawk_wakawaka) on oct 31, 2016 at 3:49pm pdt delicious grenache, and here wild syrah from rune wines – plenty of mouthwatering flavor on a trim palate with loads of freshness. #arizona @runewines a photo posted by hawk wakawaka (@hawk_wakawaka) on oct 31, 2016 at 4:27pm pdt thing one i like about sonita: can’t get enough of that desert sky and landscape. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on oct 31, 2016 at 5:40pm pdt thing 2 i like about sonoita: the people are cool. here kent callaghan and james callahan keeping it real. #arizona @kentcallaghan @callaghanvineyards @runewines a photo posted by hawk wakawaka (@hawk_wakawaka) on oct 31, 2016 at 5:41pm pdt thing c i like about sonoita… #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on oct 31, 2016 at 5:42pm pdt dinner time get together with arizona winemakers = taste wines of the world. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on oct 31, 2016 at 10:05pm pdt if you want a wine that can tell you the story of sonoita, start here. dos cabezas el campo is made only in the best vintages as growing conditions in the region can reduce yields significantly but those same conditions also create a natural concentration and density in a wine with abundant acidity and a distinct skeletal core. the iron rich soils are also full of calcium and the combination creates an utterly distinct dusty iron almost-chalky earth minerality that tastes of this desert. this is a wine to buy and hold onto. it wants time in bottle and air to open but there is plenty here to wait for and enjoy. #arizona @doscabezas @kellybostock a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 1, 2016 at 10:33am pdt stopping off for a quick walk through some of the sandstone formations in the middle of “starbucks might be everywhere but it isn’t here” texas canyon on the way to willcox. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 1, 2016 at 1:42pm pdt cochise. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 1, 2016 at 2:04pm pdt arizona pistachios are regarded as some of the most flavorful, high quality in the world, packing in both darker color and more flavor than many other regions. much of the crop is exported to europe and japan. here, cochise groves has been growing arizona pistachios for 35 years and last year produced 10% of the state’s crop. they were kind enough to show me the orchards and talk me through how all the harvest equipment works (so cool) then send me home with a bag of fresh harvest. unreal how good these are. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 1, 2016 at 3:42pm pdt golden rule vineyard is the only site growing on the western side of the willcox playa. the site focuses entirely on red varieties planted in decomposed granite topsoil with a layer of decomposed limestone just 2 to 2 1/2 feet below the surface. the wines retain a unique mouthfeel and not-quite-nervy verve that moves through plenty of flavor on a light frame. really nice freshness throughout the 2013 reds. #arizona @goldenrulevineyards a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 1, 2016 at 4:25pm pdt dude. yes! #arizona @sandreckonervineyard a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 1, 2016 at 4:45pm pdt i really love these wines – absolute stand outs – full of flavor, palate enlivening energy, and truly all about freshness. super impressed by sand reckoner wines – here the core line-up across multiple vintages with a focus on estate fruit. good values here too. get on these wines. #arizona @sandreckonervineyard a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 1, 2016 at 5:31pm pdt morning on the willcox bench. walking the historic buhl vineyard, the first vineyard planted in the region in 1984, with site manager jesse noble. here beside 2001-planted grenache, one of the most site responsive varieties in the vineyards. the grenache does well here, grown in gravelly sandy loam at 4300 elevation. #arizona @puscifer a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 2, 2016 at 8:36am pdt snakeskin in the middle of rolling view vineyard on the willcox bench. #arizona @piercebarbara @saeculumcellars a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 2, 2016 at 9:35am pdt so this is completely unexpected – pinot noir from willcox, arizona and i wanna drink it. love the surprise. #arizona saeculum cellars 2014 pinot noir from rolling view vineyards. @saeculumcellars @piercebarbara a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 2, 2016 at 10:29am pdt refreshing cabernet and a nice value – flowering herbs with graphite and mouthwatering sapidity. good structure washed through with acidity and tons of length. #arizona saeculum cellars 2014 cabernet sauvignon @saeculumcellars @piercebarbara a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 2, 2016 at 10:48am pdt clay heavy loam in the deep sky vineyard further west on the eastern side of the willcox bench, further from the mountains, closer to the playa. here after the first pass of tilling the soil to break up clay pan in a three pass cycle, the third of which will include adding gypsum to help lighten the soil and rebalance mineral uptake for the vines. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 2, 2016 at 11:30am pdt agricultural innovation coming out of arizona vineyards – n.io software integrates vineyard tracking data (water systems, sap flow, respiration, temperatures, etc) into one system accessible both by computer and mobile phone. all together it’s a tool for tracking and improving vineyard health. here in deep sky vineyard looking towards dos cabezas mountain. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 2, 2016 at 11:56am pdt and thus the name – deep sky vineyard on the western edge of the growing zone for vineyards on the bench of the eastern side of the willcox playa. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 2, 2016 at 12:05pm pdt turkey creek – a unique growing region south from the willcox bench. #arizona higher elevation and full of mesquite in this area, the region is hugged close to both mexico and new mexico. a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 2, 2016 at 1:15pm pdt pretty killer though not commercially released tempranillo (here both 2014, which is holy heck lord delicious, and 2015, a totally different vintage expression – remarkable – good while also still finding its feet) from bloomoon vineyard, a 1-acre organically farmed tempranillo vineyard in the turkey creek region. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 2, 2016 at 2:07pm pdt storm approaching over turkey creek. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 2, 2016 at 2:15pm pdt and here grows vitis arizonica, a wild north american grape vine growing all over the creek beds through these high elevation slopes in southeastern arizona. for anyone that doubts viticulture in the region, this stuff grows as high as 7000 and 8000 ft (here 5000 ft along the sides of turkey creek) and people have begun experimenting with using it as high elevation desert rootstock. we hiked down into the creek bed and sides along turkey creek hugged up against the chiricahua mountains near the new mexico and mexico borders to find it and it was growing all over, climbing trees with a vine trunk as thick as two thumbs. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 2, 2016 at 3:04pm pdt storm roaring over the chiricahua mountains behind red tree ranch, 1-acre of syrah planted at 5200 ft elevation in the chiricahua foothills. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 2, 2016 at 4:04pm pdt enjoying pretty killer syrah from red tree ranch with these guys. at times like this i can’t tell you why i don’t live in the middle of no where at high elevation in the mountains of southeastern arizona because the truth is it’s most of everything i want. #arizona @sandreckonervineyard (from left: bobbie dodd, rob hammelman, me, brad swepson) a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 2, 2016 at 4:35pm pdt sun starting to head to the horizon to set from chiricahua ranch vineyard in the far southeastern corner of the willcox bench at 4500 ft elevation. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 2, 2016 at 5:03pm pdt why yes, this is delicious and crazy mineral-acid fresh. thank you for asking. #arizona sand reckoner 2015 vermentino from chiricahua ranch vineyard. @sandreckonervineyard a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 2, 2016 at 5:13pm pdt oh would you just give me a big fat break i love arizona sky too much #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 2, 2016 at 5:24pm pdt next time you’re in willcox, eat here. the service is slow but damn the food is good. #arizona unica on hackett a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 2, 2016 at 9:28pm pdt what is it?! it’s a wonder! mystery of the desert! we saw it. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 3, 2016 at 8:43am pdt really cool to see how the arizona food scene has developed in the last fifteen years. phoenix has become a hot bed for quality restaurants, several even considered among the best in the country. here, southern rail brings together a southern-us food influence with a commitment to supporting other independent local businesses through every facet of their company from linen supplier to water systems to local farms. their award winning wine list includes arizona wines held alongside world wines. #arizona @southernrailaz the chicken and dumplings (shown here) is a pretty killer lunch. a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 3, 2016 at 12:59pm pdt praise the lord! we hit up my favorite roadside fry bread spot! whoo hoo! my favorite. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 3, 2016 at 3:00pm pdt checking out the southwest wine center, a full as degree in viticulture and enology through yavapai community college in the verde valley. when i last visited the structure was just finished and they were moving in equipment. great to see it in production. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 3, 2016 at 3:58pm pdt experimental fermentations at the southwest wine center using pottery custom made for the center by tom schumaker. this year they made carbonic macerated cabernet sauvignon in it (shown here) that they will sterile filter (no ml) and release as a fresh, light style red through the swc’s tasting room and wine club. #arizona @southwestwinecenter a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 3, 2016 at 4:30pm pdt looking east into the verde valley from the southwest wine center’s 12-acre vineyard planted beginning in 2012 at 3800 ft elevation. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 3, 2016 at 4:37pm pdt meet a brand new wine project launching tomorrow – the oddity wine collective (here from left: aaron weiss, bree nation and david baird) are a small production winery making smashable, fresh wines washed through with flavor and the brightness to shine along food. their first release of three 2015 wines includes a crisp, dry, high acid riesling from the oldest vineyard in willcox, 1984-planted riesling, accented by viognier; a rhone red with just a touch of zinfandel; and a sangiovese-petite sirah blend full of well wed flavor from both varieties. congratulations, you three! have a great celebration at your release party tomorrow! #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 3, 2016 at 5:40pm pdt four-eight wineworks in downtown clarkdale serves as northern arizona’s winemaking cooperative supporting boutique size wineries in the verde valley. the space also acts as a walk-in bar, tasting room and retail space for the cooperative wineries, also serving local beer and espresso. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 3, 2016 at 5:47pm pdt mind blowing to see the incredible growth of the food and wine scene in old town cottonwood thanks to the growth of the wine industry here. just four and five years ago this area had numerous empty store fronts and had a hard time supporting local food businesses (a killer cheese shop came and went in a mere six months here back in 2011 or so). tonight multiple restaurants are full, several tasting rooms are open and hopping and a moderately steady stream of cars keeps rolling down main street. the area is apparently packed on weekends full of people driving up from phoenix and down from sedona. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 3, 2016 at 6:11pm pdt yum. #arizona caduceus 2015 agostina white @puscifer a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 3, 2016 at 7:51pm pdt morning in the agostino vineyard of cornville at 3300 ft elevation, home to rhone varieties and a mix of aromatic whites as well as the utterly unique agostinga/lulienga variety. #arizona @puscifer a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 4, 2016 at 8:28am pdt ultra rocky soils, a mix of volcanics and limestone, at 3800 ft in the javalina leap zinfandel vineyard in the page springs area of verde valley. #arizona @javelinaleapwinery a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 4, 2016 at 10:01am pdt crazy ultra rocky, steep sloped terraces of barbera growing in a mix of volcanic and caliché soils at 3600 ft elevation in the page springs area of verde valley. #arizona @puscifer a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 4, 2016 at 10:55am pdt the underside of the barbera vineyard showing the crazy sandstone bedrock mixed with volcanic and caliché soils. #arizona @puscifer a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 4, 2016 at 11:00am pdt this guy? awesome. walking vineyards through verde valley with arizona viticulture legend chris turner. #arizona @puscifer a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 4, 2016 at 11:43am pdt this spot is going to be killer. merkin vineyards & osteria opens tuesday in downtown cottonwood. they’ll be pouring merkin wines but also serving a menu made from all arizona sourced ingredients including produce primarily grown in merkin gardens as well as pasta and bread made on site using hayden flours grown and milled here in arizona (including arizona heritage grains). the inside space here looks killer – awesome details throughout including an open kitchen and visible produce storage plus interiors designed and made by local independent designers, builders and artisans. two years ago i got to see some of the pasta prototypes and this space before all the current innovations. it is really awesome and inspiring to see the development of those early ideas into the current form. #arizona @puscifer @haydenflourmills a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 4, 2016 at 12:41pm pdt here grows one of the rarest varieties on the planet. it was found growing feral in jerome years ago by maynard keenan and his team then propagated and established in the verde valley. dna testing returned without a match – some long lost variety brought over centuries ago from europe and then lost to time. its closest known relatives are seneca and lulilenga, two also obscure varieties. keenan has since named it agostina in honor of a number of friends and family. its only known location is here in northern arizona. tasting it this week was lovely – nice acidity and freshness with a mix of tropical fruits that avoid cloying or sweet notes and push to hints of agave. #arizona @puscifer a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 4, 2016 at 2:52pm pdt when you hit jerome there are two rules. 1: pop into the spirit room and sing your ass off to whatever live music is playing. don’t worry. you’ll know every song. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 4, 2016 at 2:59pm pdt when you hit jerome there are two rules you have to fulfill. rule 2: if you’re not drinking whiskey or beer you get a bloody mary. arizona is all about the bloody mary. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 4, 2016 at 3:00pm pdt in case you were unsure why we all love jerome… #arizona 5000 ft elevation looking out across the verde valley to the sedona red rocks. a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 4, 2016 at 3:29pm pdt one of the most special spots i have gotten to spend time in any where, my second time visiting the 5000 ft elevation, steep slope terraced judith vineyard in jerome. last time we were able to follow it up with a vintage vertical back to 2008, including barrel samples. this time we followed up on a few of those vintages and tasted some of the newer varieties too, like this nebbiolo planted in absurdly rocky, shallow soils of volcanic and caliché rock (read calcium, i.e. limestone) – its first fruit vintage, 2015, is distinctive and delicious from barrel, super energizing and fresh. the site shows a totally unique dusty, almost chalky, glittering minerality across varieties, including the malvasia. #arizona @puscifer a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 4, 2016 at 4:33pm pdt special sites show in the wines. there is a common thread through these even though 2011 judith comes primarily from cabernet sauvignon – a distinctive, high elevation, desert cab, really special – and the 2013 comes from tempranillo. the cabernet was unfortunately hit by pearce’s disease so the site was replanted to tempranillo, one of the varieties showing its chops in arizona. #arizona @puscifer a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 4, 2016 at 4:54pm pdt caduceus marzo – what a cool site. loving the freshness of the 2011. sangiovese with a bit of cabernet. #arizona @puscifer a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 4, 2016 at 5:09pm pdt it turns out skin contact malvasia is awesome. here, caduceus 2016 malvasia bianca from judith vineyard, around 2 weeks on skins (destemmed). #arizona @puscifer a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 4, 2016 at 5:47pm pdt pro tip: get the fry bread again and always go for the powdered sugar option. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 4, 2016 at 6:56pm pdt the man. the bread. the legend. chris bianco showing off tratto’s arizona heritage grain bread. #arizona (the pasta here is hands down the best i’ve ever had.) @trattophx a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 4, 2016 at 10:19pm pdt killer team at tratto in phoenix : chef anthony andiario (brilliant pasta maker @anthonyandiario – check out his pasta demonstrations here on instagram) with his team scott weymiller (left) and bawi cung (right). #arizona @trattophx a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 4, 2016 at 11:11pm pdt getting ready to rock the wine seminars for today’s arizona vigneron event with fellow speaker pavle milic. #arizona @pavlemilic @arizonavigneronsalliance a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 5, 2016 at 9:59am pdt blind tasting arizona wines alongside wines of the world with pavle milic, wine director of fnb restaurant. the reveal: sand-reckoner 2013 malvasia bianca and edi kante 2013 malvasia bianca; callaghan 2013 grenache and durban 2013 gigondas; dos cabezas 2012 aguileon and aragon 2011 rioja. #arizona @sandreckonervineyard @callaghanvineyards @doscabezas @arizonavigneronsalliance a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 5, 2016 at 10:24am pdt amazing. arizona vigneron alliance live auction led by professional auctioneers. #arizona a video posted by hawk wakawaka (@hawk_wakawaka) on nov 5, 2016 at 1:18pm pdt walk around tasting for the arizona vignerons alliance event. garage-east showcasing their new rosé. #arizona @garage.east a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 5, 2016 at 2:04pm pdt brand new. get on it. 33 degrees. malvasia bianca and a rhone red blend. slurp. #arizona @puscifer a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 5, 2016 at 3:01pm pdt keep an eye out: lore wine launching from willcox in the next year or two. here mourvèdre and graciano, as well as viognier. #arizona @offdamark a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 5, 2016 at 3:28pm pdt introducing my niece to a bit of the arizona food and wine scene at beckett’s table. pretty select, nicely chosen wine list with arizona options half off on sundays. #arizona @beckettstable @sandreckonervineyard @melktaylor a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 6, 2016 at 5:25pm pst now entering a completely different world… (we ordered a mojito and margarita as safe bets.) #arizona @melktaylor a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 6, 2016 at 7:15pm pst oh yes, flagstaff, let’s do this. #arizona @flg_terroir a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 7, 2016 at 4:32pm pst doing the flagstaff custom crawl to check in on the current state of this mountain town’s food and wine scene. enjoying a craft cocktail – the turmeric tonic – with a side of house fries – black salt and white pepper with house catsup – from the tinderbox annex. tasting pretty good. a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 7, 2016 at 6:20pm pst make a wish. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 7, 2016 at 6:52pm pst oh, you! sacrisassi, you already know you just get better with age, of course you’re still pretty. #arizona so good every time to check in on pizzicletta here in flagstaff, one of my favorite restaurants anywhere. i forgot to take a photo of the killer pizza but we enjoyed one of my long standing wine loves – sacrisassi, a refosco, schioppetino blend from friuli with a bit of age on it. i love what caleb is doing with italian wine in flagstaff. yum. @pizzicletta a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 7, 2016 at 10:00pm pst filling the need. #arizona @firecreekcoffee (that guy right there used to be my dj. a few years ago one of my best friends unbeknownst to me lied to he and his dj brother saying it was my birthday. suddenly i had magical powers. if i called out a song they played it. we started with prince and worked our way to ac/dc. i had no idea why the hell people kept bringing me drinks, asking me to dance and smiling at me until the dj’s opened my favorite song with a happy birthday, elaine!!! and i got excited to find out who the other elaine was. our faux-birthday dance party successfully filled the bar and the dance floor, got my other friend asked out on a date, and got me into one of my only bar fights. the guy was three times bigger than me and i made him scream like a hyena (don’t mess with a woman’s hat) then they kicked him out. all thanks to that guy. marty. he used to be my dj.) for anyone curious, i ordered an almond milk mocha and it’s the most bitter awesome thing ever. (also, i only ever get in bar fights in alaska or arizona. you know how it is.) a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 8, 2016 at 9:52am pst life is so very full of blessing when we open to it. i just spent 45 minutes listening to a hopi man named elgean as he shared with me his people’s religion, his clan’s belief system, what family means for him and how his name means he always has somewhere to go, people who love him. elgean is from the oldest continuously inhabited settlement in north america with structures carbon dated to the 12th century. he taught me how to read hopi painting and kachina – here a mural i have walked by so many times and never understood and others here in flagstaff too. here in flagstaff i am not truly part of this native culture but because of how i grew up it has been as if i see into two worlds. it has sometimes meant being called to intervene on others’ behalf only from being willing to interact calmly with native people and because i am also non-threatening for non-natives since for most i pass. one of the worst situations i broke up a fight provoked by a non-native and helped the native man home to a safe place again. the teaching “for the grace of god go i” was really driven home for me living here in flagstaff – seeing that it is merely coincidence that makes my life easier than many people that are mistreated by prejudice. today elgean shared so much time with me, it turned out, simply because i smiled and was willing to listen. his teaching me to read the murals and telling me about his clan’s history and values was his way of thanking me even though all i gave in return was a willingness to listen. before we went our separate ways he prayed a blessing for me, taught me the words for it and gave me prayer corn to make my life stronger. we can be as angels to each other. may we all continue to rise again and again to the occasion and listen, show gratitude and in that way love. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 8, 2016 at 11:15am pst flagstaff food has been dominated by thai restaurants forever. there have long been more thai food per capita here than most other towns i’ve visited in the us and more have opened up since i left. so, here sits my obligatory plate of flagstaff pad thai. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 8, 2016 at 12:24pm pst really special kachina. i got to meet the artist, philbert honanie, who has helped revitalize traditional styles of hopi carving returning to the more compact style of form and all natural pigments original to the craft. here in flagstaff, winter sun sells jewelry and art made by traditional indigenous artists. in doing, economic resources become more available to the region’s reservations and indigenous artisans. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 8, 2016 at 1:18pm pst drinking eyrie 2013 pinot noir out of red solo cups while helping a friend who is running statewide campaigns de-stress at one of arizona’s national campaign headquarters. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 8, 2016 at 3:41pm pst dude. currently drinking colorado cinsault. and i’m drinking it. #arizona #colorado sutcliffe 2013 cinsault on tap. a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 8, 2016 at 5:56pm pst the best beer selection in the state? probably this wall of beer and the bridge of beer beside it at mcgaugh’s in flagstaff. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 8, 2016 at 7:05pm pst what a wonderful lovely dinner. a new favorite in flagstaff. root public house on san francisco street – fantastic cocktails, very good food, and a truly special chocolate cake (i am skeptical of desserts and this was lovely). #arizona @rootpublichouse a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 8, 2016 at 7:32pm pst flagstaff classic: diablo burger. meat will get us through. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 9, 2016 at 12:21pm pst stupid good food, like stupid, at shift in downtown flagstaff. like, this is a whole new level. #arizona good negronis. also super psyched about the sorrel sorbet. damn. that paparadelle was ridiculous. @shiftflg a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 9, 2016 at 7:28pm pst it’s not flagstaff without the train. the cross-country railroad runs through the middle of town on an average of every twenty minutes pulling 80 to 120 cars at a stretch. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 10, 2016 at 9:42am pst the san francisco peaks peeking over one of the older buildings on northern arizona university campus, where i used to serve as faculty. not even a lick of nostalgia, it turns out. i’m proud of my tenure here but dang if i wasn’t tired all the time. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 10, 2016 at 10:09am pst old school bricks look like brownies made from local soils in downtown flagstaff. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 10, 2016 at 12:55pm pst look what i have… congratulations, @puscifer ! looking forward to the read! #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 10, 2016 at 1:40pm pst and this run through arizona is finally coming to a close… #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 10, 2016 at 1:26pm pst got my blundstones shined up waiting for the plane. spoke for a while with the shoe shine man. he and his wife moved to the usa one year ago this week from ethiopia. he has been working in the airport shining shoes ever since. he was glad to hear of my daughter but then also wondered if surely i want more babies, then was surprised to hear my age but reassured me i am very young. there is time. #arizona shiniest dang work boots i ever seen. a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 10, 2016 at 4:54pm pst the arizona 2016 notebook – full just in time to head to portland. arizona, thanks so much for making me at home again. i feel like i got to be part of a spectacular good-news secret just before it starts to be revealed. really good two weeks. thank you. #arizona a photo posted by hawk wakawaka (@hawk_wakawaka) on nov 11, 2016 at 7:34am pst cheers! copyright 2016 all rights reserved. when sharing or forwarding, please attribute to wakawakawinereviews.com. share wakawaka!tweetmorepocketshare on tumblremailprint making rocks district syrah red winesvineyardwashington nov 1, 2016 0 using grapes from the same vineyard, billo nazarene found a way to make two distinct wines that flaunt walla walla’s newest sub-ava’s unique terroir. in the southwestern corner of walla walla’s newest sub-appellation, the rocks district of milton-freewater, stands the sjr vineyard. home primarily to syrah, but also grenache and viognier, the almost 8 planted acre site grows in the signature basalt cobbles and gravel that gave the sub-zone the moniker local vintners prefer, the rocks. the rocks was registered as a recognized ava in february 2015. geologist kevin pogue articulated the appellation boundaries based almost entirely on its unique soil conditions, a basalt cobbled alluvial fan deposited by the walla walla river at the southern part of the valley. the stones of the rocks district resemble those that made chateauneuf du pape famous, but unlike their french counterpart, the tumbled basalt boulders of the rocks district can be found up to 600 feet deep. while the basalt has eroded to a shallow iron-rich topsoil in portions, the stones dominate the landscape throughout the sub-zone. to keep reading, head on over to the wine business monthly website where you can view this article in its entirety for free. it begins on page 30 of the november issue and digs into how steve and brooke robertson (shown above left) have worked to fine-tune the farming quality of their sjr vineyard while also working with winemaker billo navarene (shown above right) to dial in the unique style of their delmas syrah. at the same time navarene has also made his own rasa syrah from the same site. the result is two utterly distinctive walla walla syrahs that each clearly showcase the characteristics of the vineyard while still being unique from each other.  this article is one of my favorite things i have written in a long while – the robertsons and navarene were incredibly generous with their time and willingness to share tips and techniques on vineyard improvement and every step of the winemaking for both wines. i feel privileged to have been able to share such an insider view to the wine growing and making process.  here’s the link to the article:  http://bit.ly/2fan6lb cheers! share wakawaka!tweetmorepocketshare on tumblremailprint the secrets of sonoma california oct 27, 2016 2 discover small‑production wines that whisper to connoisseurs and collectors. when people think of sonoma wine, pinot noir comes first to mind, but the diversity of terroir makes the region suitable for both burgundy and bordeaux varietals to thrive. sonoma’s proximity to the pacific ocean means cooler temperatures than in neighboring napa valley, and its 16 approved sub-appellations offer world-class wines across a range of styles. while its burgundy varietals have taken center stage over the last few decades, the area first gained its foothold in winegrowing more than 100 years ago, through zinfandel and field blends of mixed red grapes. today, winemakers are preserving that heritage by turning to old-vine vineyards to create sumptuous new wines. adventurous connoisseurs are also looking to sonoma for bottlings that most wine lovers look to napa for—cabernet sauvignon. elegant versions with the structure and tannins to age well can be found, often for a smaller investment, from some of sonoma’s family vintners that dot the landscape. read on for a selection of under-the-radar, handcrafted wines from some of our favorite producers that show off eight of the county’s sub-appellations. embedded from fort ross–seaview in the mountains along the coast to carneros and the russian river valley to sonoma mountain on the county’s eastern side, these small-production vineyards are worth contacting directly to sample their best vintages. to keep reading, continue to the robb report website for a slideshow look at what wines i’ve recommended from sonoma worthy of gifting. the article is free-for-all to read.  http://robbreport.com/paid-issue/slideshow/secrets-sonoma cheers! share wakawaka!tweetmorepocketshare on tumblremailprint the character of australian pinot noir australia oct 21, 2016 1 this summer mark davidson interviewed me briefly to ask what i like about australian wine, in particular pinot noir. the result is a 2 minute 2 second audio snapshot of what i’ve seen from the producers and wines through some australian wine travel and persistent follow up tastings and meetings with vintners since. in it i speak to the importance of tasting global wine as well as having the freedom to go deep at home, the character of australian pinot, and what gives wine energy. here’s the recording: to read more, check out wine australia’s write-up on the tasting done on australian pinot noir at ipnc here: http://www.wineaustraliablog.com/events/australian-pinot-noir-breaks-ipnc/ or, read my write up on the event here: http://wakawakawinereviews.com/2016/08/08/ipnc-master-class-2016-australian-pinot-noir/ cheers! share wakawaka!tweetmorepocketshare on tumblremailprint harvest in willamette valley oregon oct 18, 2016 1 this year i decided to do as much hands on, boots on the ground harvest time as possible. last week i posted photos from my journalistic deep dive of 9 days shadowing the team led by raj parr and sashi moorman in the sta rita hills and eola-amity hills. together they’re directing domaine de la cote, sandhi, and evening land. after leaving lompoc, in santa barbara county, i drove north to the dundee hills in willamette valley where i stayed while working over the bend at the carlton winemakers’ studio. in wanting to go deep in harvest this year i chose to start first as a journalist (see last week’s post) and then work as an intern. but working as an intern was tricky – i needed a place i really could really do the work but without being attached to any particular winery. the carlton winemakers’ studio was a perfect option. there i got to do some of everything involved in the winemaking process, see lots of different approaches and fruit from all over both oregon and parts of washington. (the early signs look like good harvest quality.) at the studio winemakers can be as involved or not as they want. some are there only to use the space and equipment while others are there in a full custom crush capacity having their wine made for them. there is also every possible scenario in between of getting help while also doing the work yourself. as a result, the studio itself needs interns. so, i signed up and worked as an intern for two weeks. after i was in willamette valley for just a couple more days to finish up writing work before hitting the road back to california to get in those vineyards and work on an article about napa valley wine. here’s a look at the instagram collection i made while in oregon. road pho is the best pho. #headingnorth a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 8, 2016 at 11:38am pdt staying entertained on the road: varietal chocolate tasting in the passenger seat. forastero from tanzania all citrus explosion bright top notes. trintario from venezula fresh berry and stone fruit mid palate focus. arriba from equateur so earthy herbal almost brooding. criollo from madagascar the most balanced and delicious with the full range of flavors. all super well made but the criollo is sort of perfectly approachable, interesting and delicious. #chocolate #roadresearch a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 8, 2016 at 2:10pm pdt road stop at a country farm house in the middle of no where oregon with my birthday champagne – voutte et sorbee textures r13 100% pinot blanc no dosage. outside the sheep, goats and chickens have bedded down. life is good. thank you, kimberly and alex for the wonderful wine. #oregon #champagne a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 8, 2016 at 8:58pm pdt first stop portland: heart. ❤️ #coffee a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 9, 2016 at 2:51pm pdt jason lett’s decision feather. a good omen from a hawk this morning while calling picks for pinot blanc. #willamettevalley @eyrievineyards a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 10, 2016 at 1:18pm pdt doing pump overs on pinot noir with ben. “think of it like pouring coffee over grounds.” – isabelle meunier. carlton winemakers’ studio #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 11, 2016 at 11:08am pdt view from inside the tank. cleaning duty. i stand between 5’9″ and 5’10”. it turns i can lower myself in and lift myself out of a 5’5″ to 5’6″ tank unassisted. (freaky going in but all fine once i knew for sure i could get myself out.) carlton winemakers’ studio. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 11, 2016 at 2:39pm pdt view from the top: checking brix levels on chenin from atop the three stack. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 11, 2016 at 5:23pm pdt it’s a magical world we live in these days. earlier this summer i became friends with a norwegian wine expert who i met at @ipnc_pinot and have kept in contact with since. then last night i met up with three other norwegian wine experts that i connected with via @ungrafted a while ago on instagram. it turns out my friend from ipnc and the lovely threesome from last night are, of course, all friends. we had an excellent time enjoying conversation, dinner and local wine last night. thank you, renata @renatapdx, for hosting us with such hospitality. truly grateful for new friends. ❤️ #repost @ungrafted whole cluster fermentation in portland with the californian wine guru @hawk_wakawaka ! a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 11, 2016 at 8:13pm pdt not sure life could feel more synchronous and simply good than here in this moment standing at the top of the dundee hills in daphne vineyard surrounded by pinot meunier vines, almost but not quite ready to pick, talking with jason lett about making wine vine to vine then all the way to bottle, while very tired at the end of a day of grunt labor working harvest, wearing work clothes, and drinking eyrie’s second fruit vintage, 2015, of willamette valley trousseau noir all at sunset with a wonderful view of the coastal mountains, then venus and saturn. #willamettevalley @eyrievineyards @wvwines thank you, jason, for the photo. a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 12, 2016 at 9:34pm pdt view from the sorting line: full country. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 13, 2016 at 8:13am pdt evening view from the sorting line: country sunset. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 13, 2016 at 8:12pm pdt field note observations on the great american earwig: they need some moisture but not too much. they do not come in on very cold fruit, nor on fruit from warmer sites. they do come in on fruit from moderately cooler sites . they seem to like fruit that is not excessively acidic. they go either under things or all the way to the top of things. some portion of them can definitely survive a light press load but perhaps not the hard press. a high portion can definitely survive the destemmer. when you smash them they smell peppery. have not determined yet how they do through laundry. they eat aphids so are beneficial. they tend to group near gardens. they are all over me. they like my hair. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 14, 2016 at 1:35pm pdt punch downs up high on pinot noir. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 14, 2016 at 3:19pm pdt exceptional pinot coming in this morning. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 15, 2016 at 12:09pm pdt swan clone pinot juice the day after destemming smells and tastes like raspberry leaf tea. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 16, 2016 at 8:48am pdt so, this is good. that is all. #willamettevalley #vermouthfromwillametteforthewin #vermouth a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 16, 2016 at 2:53pm pdt pulling test samples on gamay picked yesterday and being made fully carbonic to start. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 17, 2016 at 2:04pm pdt tasting tank samples of dry pinot noir from two days in a row and by vineyard block to track textural change as well as the shift in shape over the palate to determine when to press post-fermentation. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 17, 2016 at 3:32pm pdt yum. #willamettevalley @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 18, 2016 at 11:33am pdt doing cold soak on pinot destemmed last night. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 19, 2016 at 10:25am pdt look, mom! it’s cold this morning – i’m wearing the hat you made me. love you! #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 20, 2016 at 2:03pm pdt i’m not often proud but let me go ahead and admit that i’m pretty psyched to have just punched down that monster. deep cap on a four ton tank. i sweat. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 20, 2016 at 2:47pm pdt behold the wonders of organic farming. #willamettevalley @crltnwinestudio @wvwines a video posted by hawk wakawaka (@hawk_wakawaka) on sep 20, 2016 at 5:32pm pdt i feel like the first aleut-inupiat woman to medal in the punchdown competition of the olympic games. this thing was a beast – bigger tank and deeper cap than yesterday’s 4-tonner. forgot to not it is all whole cluster. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 21, 2016 at 12:21pm pdt best team ever. two girls. one tank. five ton fermenter. punchdowns on the big tank. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 21, 2016 at 1:29pm pdt doing ph and ta measurements on pinot noir. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 21, 2016 at 4:58pm pdt brilliant and hilarious substitute. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 22, 2016 at 11:34am pdt classic oregon: marion berry pie for harvest lunch. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 22, 2016 at 1:36pm pdt i have always like pressure washing. that is all. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 23, 2016 at 12:28pm pdt moving pinot gris between tanks. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 23, 2016 at 4:47pm pdt sample tasting euro press versus basket press cuts on chardonnay. #willamettevalley @eyrievineyards @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 23, 2016 at 6:55pm pdt steak and champagne. harvest perfect pairing. thank you, love. #willamettevalley a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 23, 2016 at 10:35pm pdt i suppose i had to end up covered in lees at some point. careful that one valve is slippery… #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 24, 2016 at 10:18am pdt post punch downs prime palm reading opportunity. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 24, 2016 at 3:09pm pdt doing pump overs to help move fermentation on gamay two days out of a week of fully gassed carbonic maceration. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 24, 2016 at 4:23pm pdt taking morning brix and temps to track the arc of progress on fermentation as the wine works towards going dry. here just one example – slow and steady. #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 25, 2016 at 8:02am pdt all about roses, so pretty and delicious. #willamettevalley @remywines @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 25, 2016 at 12:19pm pdt and there it is, the close of almost four weeks of harvest. one of my goals for the year was to spend harvest as boots on the ground, hands in as possible. in lompoc i spent a week and a half shadowing the team led by @sashimoorman and @rajatparr joining in on cellar work as part of better understanding how their views of wine inform their winemaking philosophy and then become tangible choices through vintage and harvest. it was a great opportunity to continuously move between the big picture view, through interviews and discussions while also tasting, and the decisions of actual winemaking. sashi and i have had an on going conversation about his winemaking views for several years now and diving in so fully was the best next step to give that conversation traction. i am grateful for the generosity and trust he and raj showed in letting me truly see what they do. from lompoc i drove north to willamette to work at the carlton winemakers studio. anthony king (here second front from left) knew i wanted to work harvest so when he realized their team at the studio needed help during the peak of the season he called to ask if i’d join them as an intern. shown here is the team i got to be part of for two weeks at the studio – from left, ben, anthony, christina, myself, and jeff in the back. anthony, jeff and ben were excellent teachers and christina a pleasure to work with. i was glad to reconnect with the strength and endurance i was raised with commercial fishing through the brute work of wine harvest, inspired to be part of a team again and reassured too to have the time this last month to give all this persistent study i’ve been doing in wine these last years further grounding. i really dislike the idea of being full of shit and tend to be overly thorough in whatever i do to resolve that. more than that though i just love knowing how things work and value full immersion as learning. i’ll never believe, i think, that i know much when it comes to wine but i am hugely grateful for the patience, generosity, humor, hard work and camaraderie shown me by the team in lompoc and here. i miss you guys. hugs to you all from the road #willamettevalley @crltnwinestudio @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 25, 2016 at 3:52pm pdt thoughts from tasting samples today made from a vineyard i have visited again and again… a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 25, 2016 at 5:56pm pdt we call this being happy – walking pinot meunier vines at sunset in the dundee hills with @longrow0611 and @eyrievineyards. #willamettevalley @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 25, 2016 at 7:33pm pdt in lompoc i got to eat a delicious roast pig that had been fed on the fruit must of @sandhiwines and @domainedelacote then cooked by @rajatparr . this morning i am eating eggs from @eyrievineyards daphne vineyard fed on the pinot berries of the site (the birds jump up and poach the grapes). the eggs taste a bit fruit-sweet. unreal. food is cool #willamettevalley @wvwines a photo posted by hawk wakawaka (@hawk_wakawaka) on sep 26, 2016 at 11:25am pdt to check out how my harvest in the sta rita hills and eola-amity hills went, read more about it here: http://wakawakawinereviews.com/2016/10/10/harvest-in-sta-rita-hills-and-eola-amity-hills/ copyright 2016 all rights reserved. when sharing or forwarding, please attribute to wakawakawinereviews.com. share wakawaka!tweetmorepocketshare on tumblremailprint 123...55next page 1 of 55 subscribe via email email address shop top posts & pages how peruvian pisco is made (and some yum drinks) ten days in arizona wine & food a morning with mike officer, carlisle vineyards traveling the okanagan and similkameen valleys understanding orange wines 2: georgian amber wines; pheasant's tears rkatsiteli, vinoterra kisi support one time donation namethis field is for validation purposes and should be left unchanged. 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