- Written by Rand Sealey
CreekTown Cafe Reopens as South Fork Grill
The CreekTown Cafe in Walla Walla was for years a favorite of many locals and visitors. But the owners decided it was time for them to hang it up, so they sold the restaurant to Jodi Worden, a longtime employee, and her husband Chris who reopened it as the South Fork Grill. Many of the previous staff members have continued, including Chef Nimal Amarasinghe.
We have eaten twice at South Fork, both times for lunch. The sandwiches are thick and the salads plentiful. The desserts (a carryover from CreekTown) are sumptuous and are available for take out. The dinner menu is much like before, with some changes. The wine list consists mostly of local wineries, with generous glass pours at $6-10. All in all, it's a great place to stop for lunch. Sometime, I'll give you a report on dinner there.
The restaurant is located at 1129 S Second Ave., about a mile south of downtown, and is open Tuesday through Sunday for lunch and dinner.
Mackey Cellars Opens a Tasting Room Downtown
We visited brothers Philip and Roger Mackey's new tasting room (next door to Sleight of Hand on Second) the day it opened. Philip is the winemaker and Roger is the marketing guy. The wines are now being made at Rasa / Hence (see below). New releases are a 2008 Syrah and a 2008 Cabernet Sauvignon.
Trio Vintners Moves Downtown
Trio Vintners (now a duo, husband and wife Steve Michener and Denise Slattery) has moved its tasting room to 102 South Second Ave. One of the original "Incubators" near the Airport, Trio has graduated to its new location. The wines are now being made at Forgeron Cellars, a few blocks away.
Rasa Vineyards Moves to Hence Cellars
Previously located at Artifex, Billo and Pinto Naravane's Rasa Vineyards has relocated to Hence Cellars on Powerline Road, south of Walla Walla. I visited there a few days ago, and saw new barrels and three gleaming new Letona fermentation tanks, Mackey Cellars also makes its wines there (see above). Because of contractual obligations the '08 and '09 vintages will be kept at Artifex for the time being. The Naravane brothers are thrilled to be making the 2010 vintage at their new facility. While there, I tasted their new "pb" wines, a 2008 Syrah and a 2008 Red Mountain Blend, at $29 price points, which will be reviewed in the November Issue of the Review.
- Written by Rand Sealey
Crush 2010 in Walla Walla
Presently, I am in Walla Walla as the grape harvest gets under way. So far, most of what has been picked are whites and Merlot. Syrah will probably start coming in next week, with Cabernet Sauvignon and Cab Franc a week or two later. Tero Estates harvested Merlot at the Windrow vineyard on the 29th and commented: "Merlot 26.6 brix - these berries are tasting amazing!" Ash Hollow has taken in 17 tons of Chardonnay and Merlot from Stillwater Creek. Yesterday morning, Trey Busch (Sleight of Hand) put on Facebook some beautiful pictures of Chardonnay vines at Jon Martinez' (Maison Bleue) French Creek Vineyard near Prosser.
I was at Waters Winery yesterday and saw some beautiful Marsanne grapes about to be crushed. In the fermenting bins were wonderful smelling Merlot grapes from the Seven Hills and Mars Hills vineyards in the Walla Walla Valley. Next door, at Va Piano, Syrah and Cabernet grapes were hanging on the vine in full sun. Chris Kontos (Kontos Cellars) commented on Facebook: "A few more days like this and we will have some tasty grapes after all. Almost time to turn our hands purple."
One reason to hope for an outstanding vintage is that the grapes are developing bright flavor profiles at lower brix levels. If the weather holds and everything goes right, this could be an awesome vintage.
The ten day weather forecast looks good. Temperatures in the 80's through the weekend. A few showers on Monday won't hurt so long as there is sun afterwards. The rest of the week is expected to be sunny, but at cooler temperatures, low 70's, high 60's. Forecasts for Prosser are similar, but slightly warmer.
- Written by Rand Sealey
Harvest 2010: An Initial Report
After a cool spring and summer, the 2010 grape harvest is starting to get under way, about two weeks later than normal. The Yakima Herald Republic reported on September 20 that "The Washington State University Extension Center in Prosser says the overall grape season has been about 14% cooler than average."
This year, the first grapes to be harvested are whites: Sauvignon Blanc and Gewurztraminer, with Pinot Gris coming in shortly. Merlot will be the first red to be harvested starting about now (Thursday, Sept. 23) in the Yakima Valley and on Red Mountain. On the Wahluke Slope Merlot is approaching maturity. In the Walla Walla Valley, the Seven Hills Vineyard is about to harvest Merlot. Syrah and Cabernet Sauvignon are to come in later as the current Brix readings are still in the low 20's.
After some rainy days last week, the weather outlook is hopeful. In Walla Walla, the highs are currently in the 70's with partly cloudy mornings. Highs are expected to be in the low 80's over the weekend into early next week. There are similar forecasts for Prosser and Red Mountain. If this can stretch out for another three weeks...
Wine growers have been concerned about a harvest like 1999, another cool year that challenged winemakers. That concern seems to be easing a bit, but there remains the possibility of a repetition of last year when frost in mid-October brought the harvest to an abrupt end with a rush to collect and crush the remaining grapes. As one grower stated, this could be the best or the worst harvest yet.
For more information, go to Sean Sullivan's Washington Wine Report (www.wawinereport.com).
- Written by Rand Sealey
Visits to Mazama, Chelan and South
On September 12, Lynn and I drove to Mazama in the Methow Valley for our annual trek with friends we have been meeting up with over the years to take day hikes and do other activities. While there, I visited the Lost River Winery in Winthrop and tasted the current releases with winemaker John Morgan. These will be reviewed in the October issue of the Review.
On Wednesday, the 15th, we took an excursion to Chelan to visit some wineries: Vin du Lac, Hard Row to Hoe, Nefarious Cellars and Tsillan Cellars. I will report on these in the November issue. The next day, we stopped at Fielding Hills in East Wenatchee and Cave B near Quincy before heading south for Walla Walla. For pictures of the vineyards and winemakers, go to the Review of Washington Wines Facebook page (click on the link in the current issue).
At most of the places we visited, there was concern about the late maturing of the grapes on the vines. We stopped at Nefarious Cellars' Stone's Throw vineyard near Pateros on the way. The grapes looked healthy, but seemed to be another two weeks away from maturing. This is what most winemakers indicated. A fuller report on the prospects for the upcoming harvest will be in next week's blog.
For pictures of these visits, go to the Review of Washington Wines on Facebook.
- Written by Rand Sealey
More About the 20 Point System
Now that the Wine Advocate has come out with Dr. Jay Miller's reviews of Washington wines, the 100 point wine rating system used by that and other publications has come into increased focus. It is a compelling testimony to the strides that Washington wine making has made to have 338 wines score 90 points or more and 810 recommended in the Wine Advocate. That said, this event reinforces my belief that the 20 point system is a more precise gauge for evaluating wines.
The first thing I must state is: do not multiply 20 point scores by five to get the equivalent 100 point score. The 20 point system has very different gradations. I have written before (Sept. 4, 2009 and March 2, 2010) about the Davis 20 Point System which was originated by the University of California at Davis in the late 1950's. Here is a recap from these articles.
The Davis 20 Point System was commonly used in evaluating wines until the Wine Advocate and Wine Spectator came along with the 100 point system (I have used 20 points ever since I started Esquin in 1970). The Davis faculty experimented with 100 points in the 1940's, then came to the conclusion later that a 20 point system provided more precise results. The Davis system assigned points on a form with the following standards.
Clarity (2 points) - Brilliant, near sparkly, clear with no haze or particulates.
Color (2 points) - Appropriate color for varietal/type and age.
Bouquet (4 points) Distinct varietal characteristics, balanced bouquet ("corked" is a defect here).
Total Acidity (1 point) - Proper balance, appropriate for varietal/type and age.
Sweetness (1 point) - Appropriate sweetness, well enhanced/well balanced.
Body/Texture (2 points) - Appropriate body for varietal/type and age.
Flavor/Taste (2 points) - Complex flavors, appropriate for varietal/type and age.
Acescensy (Bitterness) (1 point) - Well balanced, no perceptible bitterness.
Astringency (1 point) - Appropriate levels of tannin for the varietal/type and age.
Overall Quality (4 points) - Wine's of "noble" quality with distinct and distinguishing character. (It is here that there is room for subjectivity. Wines that are "charming" with some special character get 3 points. Typical or unexceptional wines get fewer points.)
The scores are totaled for a given wine to obtain the following ratings:
17 - 20 points - Wines of outstanding characteristics having no defects.
13 - 16 points - Standard wines with neither outstanding character or defect.
9 - 12 points - Wines of commercial acceptability with noticeable defects.
5 - 8 points - Wines below commercial acceptability.
1 - 5 points - Completely spoiled wines.
One interesting thing about the U.C. Davis System is that wines scoring 17 - 20 points are considered "wines of outstanding characteristics having no defects." This must mean that some wines are more outstanding than others. This is what the 17 - 20 point range means to me:
17 points - Very good, above average wines.
18 points - Exceptional, fine wines.
18.5 points - A step higher, more complex and nuanced.
19 points - Outstanding wines with much complexity.
19.5 points - Great wines that show extraordinary character.
20 points - Wines that are not only flawless, but possess superlative depth and complexity.
Occasionally (but not often) I will use a + to indicate a wine that is a notch above it's point level in complexity.
The beauty of the 20 point system is its simplicity which reduces (but does not eliminate) the influence of subjectivity in the evaluation process. Wines get rated on the basis of their overall balance and total performance. This is what I strive for.
Initially, when I started the Review of Washington Wines, I was going to use the 100 point scale as it seemed to be the one most widely understood by wine consumers. But in talking with Chris Camarda of Andrew Will on a visit to his winery on Vashon Island, he convinced me to do otherwise. Chris pointed out that almost no one will buy a wine that gets 85 points, even though using school grading that would be a B and hence very good. Most 100 point scale ratings peak out at about 92 points, so there is a range of 89 - 92 points for most Recommended / Highly Recommended wines, a level of precision that is actually lower than that of 17 - 20 points. Under the 100 point system, few wines get 93 or more points which becomes a Holy Grail that wineries strive for. In sum, the 20 point system, in my opinion, delivers a more precise estimation of a wine's overall quality than the 100 point system.