Recently one of my social media timelines began filling up with beautiful photos of wineries and vineyards, and I realised that many of my wine “peeps” were in wine country –

sadly without me. So I reached out to them to get the scoop. Here is what J Wray and Nephew Limited Business Development Manager Chesna Haber Manager and JWN Academy & Retail Operations Manager Debbian Spence-Minott shared with me about their recent trip to California:

Christopher Reckord (CR): Which region did you visit ? Was it your first time there?

Chesna Haber (CH) & Debbian Spence-Minott (DSM): We visited Napa. Yes, it was our first time.

CR: Do you think it’s important for people in the trade to visit the vineyards or the wineries?

CH: You actually get a chance to put all that you have read into reality with the actual experience.

DSM: The visit to the vineyards provides an experience for the members of the trade. Having learnt the theory surrounding viticulture and vinification, seeing the grapes being grown, actually understanding what we mean by trellising (based on feedback from sessions at the JWN Academy, most people believe that the grapes are grown on a thatch roof or some other type of roofing) and not necessarily being grown upright from the soil; also persons would experience tasting the grapes, seeing the root stocks and simply having a better/understanding of the processes. Importantly as well, there is an understanding of the expression of the wines – what attributes are specific to each house.

CR: Which properties did you visit?

DSM & CR: William Hill, abeautiful estate, specialising in mainly Cabernet Franc and Cabernet Sauvignon and Louis M Martini home of the best Cabernet Sauvignon from Napa and Sonoma.

CR: Highlights of each? Any aha moments?

DSM: At William Hill, the concept of an estate wine really connected. The delicacy associated with planting, harvesting, testing berries for brix levels at several points in the day. Also, as we visited around 9:30 am, we saw fog settled over the valley providing a natural chill for the grapes. As the day progressed, the temperature changed. Additionally, we had lunch at William Hill within the vineyards, this was amazing! Everything was so fresh … why? The vegetables are grown on the estate as well, which basically provided a farm/vineyard-to-table experience.

At Louis Martini red, white and black echoed the schematics of the brand. What was also amazing was a picture nicely framed in the welcome hall, highlighting Louis Martini and all his competitors … even though competing, they managed to treat each other as friends and people coming together to protect the wines of California. In addition, some vinification concepts were also reinforced: pumping over, rotary fermentation and punching down. Another interesting trend at both wineries was the diversification into making olive oil!

CR: Tell us a bit about the wines you tasted Your favourite?

DSM: We tasted quite a few. William Hill Sauvignon Blanc, William Hill Cabernet Franc (100% Cab Franc). As you know, this varietal is used for blending so it was really interesting. Louis Martini Cabernet Sauvignon Rose, now that’s interesting!

CH: The Louis Martini Monte Rosso Vineyard from Sonoma valley. The Cabernet Sauvignon Rose from Louis MARTINI was an usually pleasant surprise, and coming from a house that specialised in only Cabernet Sauvignons it exceeded my expectations.

CR: Did you have any wine and food epiphanies?

DSM & CH: The fresh vegetables paired with the Sauvignon Blanc in the middle of the William Hill vineyards was the highlight of the experience.

CR: Where would you love to go next?

DSM: I would love to go to Spain and Portugal. As you know, Spain is known for the art of ageing wines and I definitely would love to learn a bit more on Ports.

CH: For me Italy. It’s old wine country versus Napa which is new. I would love to visit Casa Masi. I would love to return to Napa to visit another vineyard.

Christopher Reckord – Entrepreneur & Wine Enthusiast. Send your questions and comments to creckord@gmail.com. Instagram: @chrisreckord Twitter: @Reckord

Captions:

# 1505 Nothing beats drinking wine at the winery. This William Hill 2012 Napa Valley Cabernet Sauvignon displays aromas and flavours of jammy dark fruit, with hints of cassis and a rich earthiness. Notes of brown spice and sweet vanilla enhance the palate, creating a plush mouthfeel that evolves into an extraordinary finish.

# 1726 Gallo Wine Ambassadors Roslyn (second left) and Cassie Hamilton (right) were the perfect hosts says J Wray & Nephew Limited Business Development Manager Chesna Haber (second right) and JWN Academy & Retail Operations Manager Debbian Spence-Minott.

# 3112 & 3710 A pleasant surprise, both Chesna and Debbie enjoyed the crisp and refreshingLouis M Marini Cellar 254 Cabernet Sauvignon Rose. On the palate, it has flavours of juicy strawberry and are complemented by accents of guava and passionfruit. Honey notes shine on the finish which wraps up with a bit of sweetness. This wine was made using the saignee or “bleeding the vats”, a winemaking method, during which the juice has minimal contact with the skins to achieve the lovely blush hue.

# 3724 One of California’s most historic vineyards, Monte Rosso is nestled 1,200 feet above the Sonoma Valley. This Louis M Martini Monte Rosso Cabernet Sauvignon was handcrafted from 100 per cent Cabernet Sauvignon grapes from Monte Rosso Vineyard. This monumental red wine delivers complex aromas of chery, spice and earth. On the palate, the wine offers classic flavours of cassis and anise framed by notes of leather, earth and spice. Maturation in 100 % French oak imparted nuanced toast and caramel notes.

#4207 JWN execs Chesna Haber (right) and Debbiann Spence-Minott in the barrel room at William Hill. The use of oak barrels to store and age wine is a centuries old tradition. Wine aged in oak barrels is enhanced with the addition of vanilla and oak overtones.