the drifting winemaker

Finding the Beauty in Everyday

2012-02-08T07:38:00.001+08:00

"Anything can make me stop and look and wonder, and sometimes learn."

The Calm After the Storm

2012-02-06T07:28:00.000+08:00

My friends Drew and Brittany arrived in Bali this past weekend. With a bit of swell in the water and calm winds yesterday, I opted to stay close to home while everyone else headed for the opposite side of the island. So, we scored my favorite spot with only five others.

Galungan - Bali's Most Important Festival

2012-02-03T10:25:00.000+08:00

This past Wednesday was Gulangan, which marks the beginning of Bali's most important festival. It celebrates the victory of Dharma (virtue) over Adharma (evil). During this time, God and the deified ancestors descend to earth to be with their families. Galungan is celebrated every 210 days (every six months in the Balinese calendar, which has 35 days in each month). The end of the festival comes ten days later on Kuningan, when God and ancestors return to heaven.

The Balinese begin preparing for Galungan weeks before. 'Banten' (shown above) are woven out of bamboo fronds and filled with different foodstuffs. 'Penjor' are constructed out of bamboo poles and various accoutrements. Food is prepared for offerings and feasting. The three days prior to Galungan are the most important days of preparation; three days prior is referred to as 'Penyekeban' (represents the peak of the battle between Dharma and Adharma; this is when food preparations begin), two days prior is referred to as 'Penyajahan' (dedicated to meditation and self control), and the day prior is referred to as 'Penampahan' (slaughter day; when animals are prepared for feasting).

On Galungan itself, Balinese visit their ancestral homes (family temple), village temple, and their friends' homes whom have helped them along the way. Barongs, divine protectors in the form of a mythical beast, make their way through villages visiting homes to preform the ceremonial dance called Ngelawang. Residents pray before the barong completes his dance, meant to restore the balance of good and evil in the house.

Wine Region - Napa Valley (Part II)

2012-02-02T08:59:00.000+08:00

As discussed previously in Wine Region - Napa Valley, Napa Valley is one of California's largest and oldest wine growing regions. Winemakers (and wine marketers, of course) have made a concerted effort to differentiate sub-regions of the area; today, it is home to fifteen different American Viticultural Areas (AVAs), which are described below in order from north to south (well, roughly north to south).

Calistoga - The TTB finally approved American Viticultural Area (AVA) status for Calistoga in November 2009 after a long battle. While most of Napa Valley faces due south, Calistoga has a south-east aspect that provides more gradual and longer growing days; it has a large diurnal variation, with daytime temperatures regularly the warmest in the valley. Calistoga also has more annual rainfall than most of the valley (primarily during winter months) but less humidity on average.The soils here are of volcanic origin and are well-drained, varying from stoney loam to gravelly loam with some heavy silty loam soils towards in low-lying areas.

Howell Mountain - Located east of Calistoga in the Vaca Mountains, Howell Mountain is the 73rd AVA and the 1st Napa Valley sub-appellation approved. The higher elevation of the vineyards here (1,400-2,200 feet) have lower daytime temperatures than most of the valley, without the nighttime fog common at the southern end. This means warmer summer nights (quicker, more even ripening) but cooler spring temperatures (latest bud break in the valley). Like Calistoga, Howell Mountain primarily has well-drained, volcanic soils and higher annual rainfall; its soils are rather infertile, which limits yields.

Diamond Mountain District - Located just south of Calistoga on the opposite side of the valley from Howell Mountain AVA, the Diamond Mountain District runs along the eastern slopes of the Mayacamas Mountains. The district's similar elevation the Howell Mountain AVA gives it a similar climate, though cooling breezes from the Pacific Ocean give it even less temperature fluctuation. The Diamond Mountain District only has 500 acres planted to vines, with only seven wineries and thirteen growers. Soils here are a mix of volcanic and sedimentary, rather infertile and well-drained rocky loam to sandy loam.

Chiles Valley - The 133rd AVA, the Chiles Valley is located due south east from Howell Mountain. Since its relatively secluded, the area was not effected by phylloxera and has some of the oldest vineyards in California. Relatively warm days give way to cool nights, and the steep sides of the narrow valley force growers to plant along the valley floor. Harvest comes far later than nearby Oakville due to colder wintertime and springtime temperatures. Soils are of marine and alluvial origin; the valley floor is primarily fertile silty-clay, while hillsides are less fertile stony-clay.

Spring Mountain District - Similar climate to neighboring Diamond Mountain District but slightly cooler, resulting in a long growing season that extends far into November. This region is on the western slopes of the valley along the Mayacamas and has a unique mix of soil types; mostly sedimentary deposits mixed with some volcanic soils (in between the primarily volcanic Diamond Mountain District and primarily sedimentary Mt Veeder). This means well-drained and low fertility loam to sandy-loam soils.

St. Helena - St. Helena is one of Napa Valley's warmest sub-AVA's due to its location in a rather narrow section of the valley that produces higher radiative heat from hillside reflection. It is also well-protected by the mountains to the west, keeping it void of marine influence. Lying on the valley floor just below the the Spring Mountain District, it's not surprising that St. Helena's soils are quite similar in its southern and western areas; sedimentary in origin, gravely-clay with moderate drainage and fertility. Soils become deeper and more fertile moving north and east due to more volcanic influence.

Rutherford - Located in one of the widest parts of the valley, Rutherford is a bit warmer than neighboring Oakville; the region has the most growing degree days of any Napa sub-AVA. The western bench area is cooler than the rest of the region with more marine influence and less afternoon soon. Deep, well-drained alluvial soils with high, sandstone gravel content; this means good water retention and fertility. Soils become more volcanic as you move to the east, which are deeper and more fertile. 71% of total vine acreage planted to Cabernet Sauvignon.

Oakville - Oakville could be considered Napa Valley's most renowned sub-AVA, home to "cult Cabernet" producers and many of the biggest names in winemaking. It enjoys warm climate with high diurnal variation due to marine-influence fog. Oakville has similar soils to Rutherford, primarily sedimentary with more volcanic influence towards the east.

Atlas Peak - Another of Napa's high-elevation districts that is void of nighttime fog, moderate temperatures and low diurnal change its westward orientation provides more direct sunlight to its vineyards. Very shallow, volcanic soils with poor water retention. Nice, acidic structured Cabernet Sauvignon and Chardonnay.

Yountville - Cooler than up-valley regions due to marine influence; foggy mornings and breezy afternoons. It's home to one of Napa's largest towns and over 4,000 acres of vineyards. It can be subject to dramatic diurnal temperature variation (can swing up to 40° F in one day). The soils are silt loam, relatively fertile and primarily of sedimentary and alluvial origin. Has a broad array of varietals grown here.

Stag's Leap District - Just east of Yountville, tucked at the bottom of the Vaca Mountains. Much warmer temperature than Yountville (regularly up to 10° F higher) due to radiated heat from rocky hillsides; receives the same afternoon maritime breeze that helps combat this. Soil is combination of gravel loam and heavy clay mixed with rock. Cabernet Sauvignon and Bordeaux varietals excel here.

Mount Veeder - Another sub-region in the Mayacamas Mountains, higher elevation (600-2,100 feet) keep it above the fog and offer less diurnal temperature variation. Daytime temperatures are more moderate than the valley floor. Its soils are of sedimentary origin, most shallow and well-drained sandy loam with low fertility. Known for its lower yields, its wines are typically well-structure and age-worthy.

Oak Knoll District of Napa Valley - One of Napa's coolest regions due to proximity to San Pablo Bay; marine influence provides morning fog that may linger through the day, and clearer summer conditions lead to high diurnal temperature differences. Long growing season. Soils are variable, largely originating from the Dry Creek alluvial fan; more stoney volcanic soils in the northwestern area, with gravel loam and silty clay loam in the south and east (closer to San Pablo Bay). Home to a mix of cool and warm climate varietals, and known for its more elegant styles of Chardonnay, Cabernet Sauvignon, and Merlot.

Wild Horse Valley - The smallest AVA in Napa (only partially contained within the Napa Valley AVA), its eastern location keeps it slight warmer and its southern location provides it with high sunshine hours than most of Napa, but its climate remains moderate due to marine influence from the Suisin Bay. Shallow volcanic soils with poor water retention. Primarily cooler climate varietals like Los Carneros.

Los Carneros - Southern most sub-region of Napa Valley (partially contained in both Napa Valley and Sonoma Valley AVAs) that enjoys cool marine climate with lower daytime temperatures and slight diurnal variation due to Pacific Ocean winds through the Petaluma Gap to the west and cool air from the San Pablo Bay to the south. Predominantly very shallow, clay soils that limit root depth and cause low yielding vines. Regional focus on Pinot Noir and Chardonnay.

Fisherman's Wharf - Dungeness Crabs, Alcatraz and Shopping Bags

2012-02-01T08:39:00.000+08:00

Fisherman's Wharf is a historic landmark in San Francisco. It is the original home of San Francisco's fishing fleet dating to the days of the Gold Rush (mid-19th century). Though there is still a very active fishing fleet here, the area has also developed into one of the city's largest tourist destinations. I was able to re-visit the area for the first time in years during my recent holiday visit.

Fisherman's Wharf is fun for the whole family, and an easy place to spend an entire day. Its attractions include Pier 39 (shopping and sea lions), Ghirardelli Square (chocolate and specialty shops), street performers (singing and juggling), and the San Francisco Maritime National Park (museum and historic vessels). One can take a boat over to Alcatraz for a day's tour, or just have a leisurely bay cruise. If you don't have good sea legs, just amble along the boardwalk; it has great views of the Golden Gate Bridge and Alcatraz.

Fisherman's Wharf has become a foodies delight over the years. One can find a myriad of seafood delicacies, and the curbside stalls' and restaurants' steaming crab cauldrons fill the air with a delicious aroma. There's so many options to choose from here, whether its one of the dozens of sidewalk stands or more famous establishments such as Boudin (legendary sourdough bread bowls with clam chowder), Ghirardelli Chocolate (probably the best chocolate, ever), Buena Vista (famous Irish coffees), Fisherman's Grotto (Crab Lious and Cioppino), Alioto's (pan-fried calamari and seafood cannelloni).

Dungeness crab is a San Franciscan favorite. They are indigenous to North America's west coast, and are harvested from the northern reaches of the Aleutian Sea off Alaska and as far south as Point Conception in California (just north of Santa Barbara). They were once plentiful throughout the San Francisco Bay, but high demand has seen their numbers dwindle; today, crabbers must venture outside the bay's mouth to the Farallon Islands to find these tasty critters. Dungeness Crab meat is renowned for its perfectly tender texture, and its mild, sweet, and slightly nutty taste. It's popular for salads, bisques, and just plain old eating.

Holiday Festivities - California Cruise II

2012-01-30T10:39:00.000+08:00

After Santa Barbara, we continued north to San Francisco. With only a few days remaining on our holiday, we opted to skip spending a night in San Luis Obispo (though we did stop for a quick look around, and some lovely Clam Chowder at one of my favorite places in the area, Splash Cafe). After a lazy drive through Monterey and San Jose, we arrived in San Francisco just on nightfall.

My good friends Andy, Hayes, Jay, and Mike were kind enough to put us up at their house for stay. It was really good to catch up with them, and nice to see San Francisco again; during my 2010 stay in Napa Valley, I was nearly their fifth flatmate as I spent most weekends staying at their house, touring the city, and surfing at Ocean Beach. We had a mellow first night in preparation for the New Year's Eve the following day, so we visited a couple local bars on Polk Street.

The following day, Kristin and I set out to meet two of her friends, Cargel and Pia, at Fisherman's Wharf. Of course, we had to take the cable car through the city. We fortuned upon beautiful, warm weather; our friends said the city had been plagued with cold, rainy conditions for weeks before. We enjoyed a lovely lunch and visiting with our friends before getting ready for the big night out.

Our friends had helped organize a private New Year's party at a North Beach bar. It was a fun night with good music, good drinks, and good friends. Thanks again to everyone for the hospitality and good times.

Holiday Festivities - California Cruise

2012-01-29T10:36:00.000+08:00

After enjoying few days of snow in the White Mountains, we made the long drive back to San Diego, passing through the Tonto National Forest and the Salt River Canyon (pictured below), Phoenix, Yuma, and the Laguna Mountains.

After another night's stay in San Diego, we once again loaded up the car and headed north. We made our way through Los Angeles, opting to take the Pacific Coast Highway north through Malibu due to the beautiful clear day and bright blue skies. It dropped us back onto the 101 just south of Ventura, and we continued north to Santa Barbara to meet up with my good friend Nick.

We spent two nights beachfront at Nick's house in Isla Vista. Fortunately, it was holidays for the University of California at Santa Barbara so the normally boisterous community was peacefully quiet and allowed us to enjoy the beautiful sunsets, warm days, and great company. Nick even convinced me to have my one and only surf session during my trip, which was small and cold but fun.

What Wine Should I Drink?

2012-01-26T08:37:00.000+08:00

This is often the first question asked when I meet someone new and they find out I am a winemaker. It seems like a ridiculous question to ask. Would you ask a chef, "what food should I eat?" Well, maybe if it was in context.

Just as with food, wine selection is a personal choice. Wine has been produced for thousands of years, but the modern industry has become almost overwhelming diverse, especially for less-educated drinkers; differences in varietals, styles, production techniques, and places of origin only begin to describe the segmentation of the wide world of wine. Historically, wine selection was highly dependent on where one lived (if you lived in Burgundy, chances are you were drinking Chardonnay and/or Pinot Noir), but the ever-developing free-trade market gives most consumers the ability to get wine from all over the world.

So, let's try to help our new acquaintance in the quest for the right wine. My friendly and helpful self responds to this question with a series of my own, which may include "what kind of wine do you normally drink?", "red or white?", "do you like cask wine (box wine)?", "how much do you usually spend on a bottle?", "how much are you willing to spend on a bottle?", and "how many wines are you looking to buy?".

I always tell people that if you enjoy drinking cask wine, or any lower price-point wine, keep doing it. There is plenty of good quality, cheaper wine available (I've made a lot over the years actually), particularly during large over-supply situations like many wine regions are seeing in the current market. Why spend more money?

Unfortunately, wine drinkers fall victim to society's pressure to showcase status via expense. There is no need to spend $50 on a bottle of wine, and not everyone can afford to do so. Wineries are subject to the simple economic principle of supply and demand just like any business; the increasing number of wine labels and supply of wine in today's market means that prices must go down to attract consumers. Savvy wine drinkers can find plenty of quality wines priced in the $11-15 range (if not even cheaper) depending on where you live and where you shop.

Drink wine that you enjoy. This is the most important thing I can tell a wine consumer. Even if you have the means to spend $100 on a bottle of wine every night, drink $10 bottles if you like them more. Everyone has a different palate; the key is to keep an open mind and continue to try different wines. Eventually, you will find what suits you best.

Solid Swell in Bali

2012-01-23T09:49:00.000+08:00

It's been pretty wet here since I returned to Bali at the beginning of the month, but there has still been plenty of opportunities to surf. The wind and weather have been more of an issue rather than lack of swell; it's not very fun driving a motorbike through torrential rain only to arrive at the beach to find blown-out conditions. The key is staying on top of weather conditions and knowing where to go (or spending the time to explore). Plus, rainy days often provide good surf with less crowds.

Nevertheless, I had a couple magical days last week. Solid swell and nice weather graced the island, providing great waves that I would venture to say were the best thus far this wet season. I surfed the spot above with two others one morning. The spot below I stumbled across that afternoon; I didn't get out to the lineup but I would guess it's solid 12-foot plus.

The Language of Wine

2012-01-21T12:31:00.001+08:00

My brother recently forwarded me this article, Tip of the Tongue (California Magazine, link here). The author W. Blake Gray is a wine writer who authors a blog, along with writing about wine for several publications. Gray makes some great points about how language and culture affect wine perception; it's a very interesting read.

Gray makes a good point about linguistic relativity; "the structure and syntax of a language affect the way its speakers experience the world". Gender plays a major role in wine language; wine is masculine in Romance languages (French, Spanish, Italian) and though it's not as obvious in English, gender preferences are heavily prevalent in American wine culture as documented in various consumer opinion polls. Many wine companies aim marketing towards specific genders in advertising, whether its word choice in description or labeling (think of R Winery's Bitch label).

I am constantly asked my opinion on wines, and always try to think about who is asking the question. Is this person knowledgeable about wine? Does this person even drink wine? I do take into account a person's cultural background, but I must admit that I don't always think about my word choice. For instance, Gray talks about the connotation of the term "acidity" when referring to wine. As he mentions, American consumers often think of this as a negative while European consumers may take this as a positive; as a winemaker, I regard this as one of the most important aspects of a wine.

The importance of the wine aroma wheel is something he touches on as well. I have always suggested this to people who ask, "why do people use the term _________ to describe a wine? That sounds weird." I don't think people necessarily need to use these terms to discuss wines, but I think they help people identify what they are tasting more easily; as Gray says, it helps people "zero in on more exact sensations...". I also think it's important to understand these terms if one is reading a lot of reviews about wine or taking tasting classes.

The author also makes a reference to wine scoring and its importance to consumers. This is a hot topic in the wine industry at the moment as some think numbers are the "end all, be all" of wine reviews (you can see Tom Wark's recent take on it here, or some of Steve Heimoff's comments here). While I think numerical scores have their place, this is a topic for another day.

Wine drinking is such a different experience for different people. Whether it's experienced tasters comparing wine quality or inexperienced tasters trying to pair a wine with their dinner, cultural and linguistic differences are a major part of these experiences. At the end of the day, everyone wants to identify wines they will enjoy and need to use their own background to discuss this with others. This doesn't mean that finding the right words is easy.

Holiday Festivities - White Mountains, White Christmas

2012-01-20T13:50:00.001+08:00

After crossing the Hoover Dam, we made our way nearly all the way across Arizona. Desert plains gave way to snow-capped mountains as we entered Flagstaff. The sun was dropping quickly, and we soon found ourselves traversing nearly empty highways in the dark. We arrived in Lakeside around 8 PM, joining some family and friends at a small Christmas Eve party; unfortunately, we were a bit late but we were still able to help eat some of my Aunt's delicious cooking.

We awoke the following morning to beautiful blue skies and frost-covered windows. We bundled up and headed to morning church; tree branches bent under the weight of snow and everything was glistening white. When we arrived back home, Kristin and I walked down by the lake; it's been a long time since either of us saw snow, and we (especially me) reverted to childhood as we played in the snow and threw snowballs at each other.

The White Mountains is a beautiful area that most non-Arizonans know about. The words Arizona and snow are thought of by most Americans as antonyms, but indeed there is quite a bit here (I have been snowboarding here). In fact, the White Mountains had more snow over the holiday season than most of the famed snow areas in places like California (Tahoe, Mammoth) and Colorado (Vail, Breckenridge).

Though we only spent a few days here, the tranquility of the lake and its surroundings always bring me joy. This holds particularly true because I am always surrounded by family and friends during my visits here.

Holiday Festivities - Hoover Dam

2012-01-18T21:08:00.000+08:00

After our night in Las Vegas, Kristin and I continued east towards Arizona. I surprised her when I pulled the car off the road just a half hour outside of Las Vegas; I pretended to have missed an exit as we made a u-turn back and re-entered Nevada. She soon found out that we were joining the masses visiting the Hoover Dam. With one million people visiting the dam every year, it's interesting to think that literally driving over top the dam was the main passageway from Nevada to Arizona; the Mike O'Callaghan - Pat Tillman Memorial Bridge now bears the brunt of travel since completion in October 2010; it sits just 1.5 kilometers south of the dam itself and another 175 feet above the Colorado River (the dam is 725 feet tall, the bridge is 900). The picture below was taken from the backside of the dam, and shows the new bridge in the background.

The Hoover Dam was constructed during the early 1930's, during the heart of the Great Depression. It was the largest of its kind when it was built, and remains the largest in the Western Hemisphere to date. This massive hydroelectric power source powers seventeen generators to produce four billion kilowatts of electricity per year.

Behind the dam lies Lake Mead, the largest man-made reservoir in the United States. At capacity, the Lake can hold the equivalent of two years of the Colorado River's annual flow, 9.2 trillion gallons of water. Lake Mead is an even largest tourist attraction than the Hoover Dam, and welcomes over 9 million visitors per year.

Cal Poly 2008 "Signature" Pinot Noir

2012-01-16T08:38:00.002+08:00

I was fortunate enough to work as Cal Poly's student winemaker, in conjunction with mentor Christian Roguenant, to make the 2008 vintage of Cal Poly Wines. Along with the three "Signature" wines (Chardonnay, Pinot Noir, and Syrah), we also produced 2 blends (Mustang Red and Mustang White) and a red dessert wine (Poly Royal). Each of these wines has won several medals in major wine competitions throughout California. You can read my production notes for these wines by following the link to a previous issue of Cal Poly's wine and viticulture magazine, The Cluster (pg. 5). I copied the production notes for the Pinot Noir below:

Just a few months after the 2008 harvest, the majority of Cal Poly's Pinot Noir (Block 2) was pulled up and replanted to decrease the vineyard's variable ripening conditions. When planning harvest, I decided to split the pick between two days to maximize fruit ripeness. The first half of Block II arrived on September 12th at 25.5 Brix, 3.61 pH, and 6.40 g/L TA. The remaining portion of Block II and Block IV arrived on September 26th at 26.3 Brix, 3.69 pH, and 6.43 g/L TA. My goal was to create a Pinot Noir that was more closely related to a Burgundian style: fruit forward with less oak and phenolic structure. I decided the best way to achieve this was via native yeast fermentation, so a majority of the fruit was allowed to undergo whole-berry fermentation on its own in a small, open-top fermentor. To increase complexity, a small portion was fermented in half-ton picking bins with RC-212. Once fermentation was complete, the must was gently pressed into barrels for eight months maturation. A combination of 30% new French and Hungarian oak, 20% one- and two-year old French oak, and 50% neutral barrels were used to create the last Pinot Noir from these vines.

As discussed here in my previous post, this wine (along with the 2008 "Signature" Chardonnay) is currently available for sale only through the Gold Medal Wine Club, which bought out Cal Poly's stock to offer to its members and customers.

Winery - Cal Poly Wines
Location- San Luis Obispo, California
Wine - Cal Poly 2008 "Signature" Pinot Noir
Varietals - Pinot Noir
Appellation - San Luis Obispo County
Alcohol - 14.3% v/v
Price - $30 USD (buy here for $19.50)

Nose/Aroma - Cherry and slightly floral.
Palate/Flavors - Black cherries and raspberries, cola, slight vanilla. Well balanced, medium acid structure without too much phenolics. Complex flavor profile that has good fruit and secondary characteristics.
Style - Burgundian more than Californian Pinot.
Food Pairing - This is a food-friendly wine; try with some nice seared ahi tuna.
Comments - Of course, this can't be considered an unbiased review. Nevertheless, this is a really nice wine. Wild fermentation combined with choice Hungarian and French oak helped provide a great combination of flavors and texture.

Holiday Festivities - Bright Lights, But Not For Christmas

2012-01-13T13:20:00.002+08:00

After spending nearly a week in San Diego, Kristin and I began are seemingly endless road trip. We started out heading east through the desert; The drive was refreshingly uneventful, and we arrived in Las Vegas just after dark. Being my first trip to Las Vegas, the lights were a bit overwhelming and led us on a slight detour en route to our hotel. Nevertheless, we found the Imperial Palace pretty quickly and settled in to our room with a nice view over the strip.

The night air was chilly, which made the warmth inside the casinos extra welcoming. With just one night and neither of us being much of gamblers (we both tried are hand briefly to no avail), we mainly just cruised the strip, enjoyed a few shows (my only barrel of my US trip pictured below, courtesy of the Bellagio), and had a few drinks.

I was thoroughly impressed with the scale and grandeur that is Las Vegas. I know that gambling generates a lot of revenue, but it's hard to believe that it's enough to keep all of these massive casinos happily, and lucratively, operating (it must be expensive to create an indoor version of daytime Venice). It's also amazing to see so much infrastructure in the middle of the desert, surrounded by emptiness, where people pilgrimage to for holiday debauchery.

I guess that's why they call it Sin City; at the end of the day, whatever makes people happy is fine with me. It's a nice place to visit, but I couldn't see myself spending too much time there.

Holiday Festivities - Too Cold in San Diego

2012-01-11T08:21:00.001+08:00

Leaving behind Bali for winter in California sounded a little bit daunting, but I was assuming the mild year-round weather San Diego is known for would be bearable. Unfortunately, Kristin and I arrived to find it was freezing! It had been nearly a year since I was last in San Diego. It was so great getting to see my family. The biggest surprise was how much my nieces have grown; I even got to meet the youngest for the first time!

With little surf to be found and my desire to avoid the cold water, I wasn't really planning on surfing. Instead, we did some touring around: ice skating at the outdoor rink at Horton Plaza, walking along Garnet Avenue and Crystal Pier, hiking the cliffs over Black's Beach, and visiting the Children's Pool in La Jolla.

I used to visit Children's Pool and the surrounding area relatively often. The small sandy beach is right in the heart of La Jolla and there are numerous surf spots nearby that I frequented. Funded by Ellen Browning Scripps in 1931 (think Scripps Pier and Scripps Research Institute), Children's Pool was created when Casa Beach was partially enclosed by a seawall to create a zone safe from crashing waves. There had always been a small seal population present at the beach (aptly named Seal Rock lies just 100 meters north of the sandy enclave), but it wasn't until the 1980's that a rapidly increasing seal population along the California coast lead to the invasion of the beach itself by seals and sea lions. Though it is a popular tourist attraction, there is no swimming in the Children's Pool due to seal pollution; since I can remember, there has been an ongoing debate between residents that like the seals and those that want them removed.

Another favorite pastime of mine was visiting Old Town. My family and I used to visit there for dinner and a tour through the shops at the Bazaar del Mundo, which unfortunately are all but gone. The few shops now bearing this name are located in a different location off Taylor Street.

Of course, we had to finish at least one evening at my favorite sunset spot. I have so many memories of this particular viewpoint area; it's just such a serene and beautiful place.

Back in Bali: Trading Cold for Wet

2012-01-09T07:28:00.001+08:00

After over 24 hours of continuous traveling, we arrived back in Bali at 2 AM Saturday morning. Rain fell consistently as we boarded our taxi for the short ride out to the Bukit. It dropped me at my home, which was looking rather dilapidated after a few weeks vacancy.

Tropical weather, particularly during the rainy season, requires constant upkeep of homes. The floors and bathrooms were a mess, littered with gecko droppings and dirt; all manner of items were covered in mold, from the bed sheets to clothes to cabinets. The biggest issue was the lack of water; I searched the front yard bushes for quite a while to discover the water valve had been capped.

I discovered the following morning that an unpaid water bill (never delivered) was to blame. Despite the constant rain since arriving two days ago, I find myself praying for water!

Hopefully, the water will be turned back on today and I can start getting the house back in order. For now, I'm heading off to search for some surf. As I get settled, there will be plenty more coming here, including my holiday adventures in America and plenty of wine talk.

Surviving the Cold of White Christmas

2011-12-27T23:02:00.000+08:00

It's certainly been interesting adjusting to the cold, especially while trudging through knee-high snow in Arizona's White Mountains the past couple days. Of course, spending time with my family makes it all worthwhile (not to mention the beautiful surroundings and good food).

I took this photograph from my family's home in Lakeside. It's hard to tell, but there is a mostly frozen lake there on the other side of the handrail.

It's a Busy Time of Year

2011-12-25T14:18:00.002+08:00

Vintage season is always the busiest time of the year for winemakers, but the holiday season is always busy for everyone! That being said, I have plenty to share but not enough time to do so now. I'm about halfway through my visit back in the United States, and am finally adjusting to the cold. It's been great catching up with all my friends and family, but haven't had a free moment; I now have hundreds of photographs I've taken to sift through. So be patient, plenty of wine talk to come from my indulgence in my wine cellar and travel stories too.

Happy holidays to everyone, please enjoy them safely and happily.

Santa Carolina 2010 Premio Red

2011-12-10T10:05:00.000+08:00

Santa Carolina is one of Chile's oldest wineries and has been making wine in Chile's Central Valley for over 125 years. Its founding French enologists were pioneers here, bringing select Cabernet Sauvignon, Chardonnay, Merlot, and Sauvignon Blanc clones to the valley. In 1973, its original warehouse was declared a national monument for its architectural integrity and beauty; it is still in operation today. With their long winemaking history, extensive vineyard holdings in several premier regions, and constant innovation, Santa Carolina continues to provide consumers with a quality array of wines.

Winery - Santa Carolina Winery
Location- Macul, Santiago, Chile
Wine - Santa Carolina 2010 Premio Red Wine
Varietals - undisclosed
Appellation - D.O. Central Valley
Alcohol - 12.5% v/v
Price - $8 USD

Nose/Aroma - Fruit punch
Palate/Flavors - Candied cherries, jammy. Hint of licorice/anise. Sweet, broad mouthfeel, low/med. acid, not phenolic or alcoholic.
Style - Easy-drinking.
Food Pairing -This wouldn't go with too powerful a dish, but I think it would go well with a semi-spicy pasta dish.
Comments - This wine is definitely a drink now type of wine; it was enjoyable but had too much sugar, which made it unbalanced. This definitely has Carmenere in it, and I would guess maybe some Pinot Noir as well.

Mie Goreng

2011-12-08T06:45:00.000+08:00

Mie Goreng means "fried noodles" in Indonesian. This is a classic in several southeast Asian countries. Here in Indonesia, you can pretty much enjoy it anywhere from the small streetside warungs to 5-star restaurants. Sometimes, you're only choices are between mie goreng and nasi goreng (fried rice). Mie goreng noodles are rather thin, egg noodles, and usually contain a combination of vegetables and some type of meat or seafood. Every mie goreng is slightly different, but flavors center around sweet soy sauce (kecap manis in Indonesia), and sambal (chili sauce).

This has become one of my favorite dishes to cook. You can pretty much use any type of vegetable in here; probably why I like it so much! Here's my recipe:

Egg noodles
Egg
Tempe, cubed
Garlic, minced
Onion, sliced thin
Carrot, diced
String beans, chopped
Tomato, diced
bean sprouts
cabbage, shreded
Kecap manis
Sambal
Oil
Spices - mild curry powder, black pepper, salt

Start the tempe in the oil for a minute or two before adding garlic, onion, carrot, and string beans. Sprinkle over spices during this stage too. Cook for another few minutes, then add tomato, bean sprouts, and cabbage. Boil water and cook noodles for 3-4 minutes, until soft. Drain noddles and add to pan with vegetables and tempe. Mix through kecap manis and spice to taste. Plate and top with fried egg (I usually do my egg sunnyside up because the yolk makes a nice consistency).

Tanduay Superior Rhum

2011-12-05T08:26:00.000+08:00

Tanduay Distillers is one of the oldest rum producers in the world, and has been operating in the Philippines city of Manilla since the 1850's. Though its highly acclaimed nationally, it is just beginning to make a push into the international marketplace. Tanduay began producing rhum (rum), but has since branched out to offer a broad range of spirits; their offerings include 10 different rhums under the Tanduay and Boracay brand names, gins under the London and Ginebra brand names, vodka under the Cossack brand name, brandy under the Barcelona brand name, and whiskey under the Embassy brand name.

This was a gift from my girlfriend Kristin's family that they brought during a recent visit to Bali. Liquor prices in Indonesia are rather exorbitant due to high import taxes imposed by the government. I was also surprised by how cheap alcohol is in the Philippines; this bottle cost just under $4 USD! Thanks for the gift, we've been enjoying it.

Distillery - Tanduay Distillers
Location-Manilla, Phillipines
Spirit - Tanduay Superior 12-year old Rhum
Alcohol - 40% v/v
Price - 155.50 Philippine pesos (approx. $3.50 USD)

Nose/Aroma - Smokey vanilla and slightly citrus.
Palate/Flavors - Lemon zest combined with nice aged oak characteristics of vanilla, caramel, and tobacco. Smooth, medium bodied. Lasting finish.
Style - Well made, oak-age rum.
Cocktail -This is a good sipping rum that I enjoyed on the rocks. I also mixed it with a bit of fresh mandarin and guava juice, which was rather refreshing on a hot afternoon.
Comments - This is a really nice rum; if you can find this, definitely get a bottle. I would think this would easily sell in the US for $20-30. Unfortunately, Tanduay doesn't have the market presence of other major producers such as Bacardi, though I found that this is superior (pardon the pun) to most rum offerings I've had and at such an amazingly low price-point. Thanks again for the gift, thoroughly enjoyed!

Interesting Architecture

2011-12-03T09:40:00.000+08:00

Surfboards, Chickens, Rice, and Military

2011-11-29T08:23:00.002+08:00

After a fun week in the Mentawais, I wasn't particularly looking forward to our return voyage to Padang. Our journey out took about 11 hours aboard a fairly nice boat (nice as far as Indonesian ferries go). Unfortunately, we were returning on a different boat that was rumored to be far less modern. We arrived at the dock a couple hours before departure; the boat had to wait for the tide to fill in before it could pull out over the sandbar, so we loaded our boards and waited at a nearby warung.

The wooden ferry was certainly far smaller than our first metal transport, but it seemed seaworthy enough. It's hull was filled with all sorts of foodstuffs and strange products including chickens, mangoes, and rice. The surfboards were stacked neatly on the bow. My two friends and I had a small cabin to share, which resembled a wooden jail cell; there was just enough room to walk in and jump into one of the small bunk beds, which were too short for a full-grown man to stretch out. Still, it was better than sleeping in the hull amongst the chickens. I bobbed in and out of sleep all night as the old ferry rolled over waves and creaked loudly. I awoke in the morning to another beautiful day with only a few hours ride remaining (unfortunately, I knew this was the first half of our day's travel that had us arriving back in Bali at 2 AM).

I made my way to the boat's bow to enjoy the morning breeze. The luminescent blue ocean was lightly dotted with boats: small fishing boats, big fishing boats, a large yacht, and even a large military ship. It all seemed rather normal until I felt the ferry's engines cut off; the military ship took a sharp turn towards us. We were getting boarded.

The boat crew shooed everyone off the bow deck, and most passengers returned to their respective sleeping areas. I moved to the aft deck to watch the proceedings. The military ship tied up and several military personnel loaded onto the ferry. They began poking around through the cargo and talking with the boat's crew. After maybe a half hour, they returned to their boat and the ferry captain fired up our engines once again; I'm not sure what they were after, but my guess is a small "donation" from the ferry captain to avoid some sort of "violations". Just another day in Indonesia!

Gold Medal Wine Club Selects 2008 Cal Poly Wines

2011-11-27T21:12:00.003+08:00

I'm quite honored that two wines I made during my stint as the Cal Poly Student Winemaker have been selected by the prestigious Gold Medal Wine Club: the Cal Poly 2008 Pinot Noir and Chardonnay. Their recent newsletter discusses both wines, the Cal Poly wine program, and my mentor and friend Christian Rougenant. Both wines are available in their online store, along with the Cal Poly 2007 Pinot Noir made by student winemakers Michael Bruzus and Nicole Chamberlain.

The Gold Medal Wine Club not only offers 5 different club series but operates an extensive online wine store. They only select limited production, hard-to-find wines from boutique wineries throughout California and the world. Each wine must meet a strict criterion that includes several medals in major wine competitions and high ratings from large wine publications such as Wine Spectator and Wine Enthusiast.

Check out their website via the link above and buy some of my wine before it's all gone! I'm hoping to have a bottle of each to try upon my return to California in December and will post tasting notes when I have the chance. The rest of the 2008 vintage wines are available on Cal Poly's website: the 2008 Mustang Red, 2008 Mustang White, 2008 Poly Royal Red Dessert Wine, and the newly released Cal Poly 2008 Syrah.

Whoa, Twister

2011-11-24T08:13:00.001+08:00

We had humble but cozy accommodations on the island during our Mentawai trip; it was rather peaceful and slightly eerie, especially with just five in our group, our 2-man boat team, and a cook. We each had our own bungalow to ourselves, which made for peaceful sleeping at night.

Unfortunately, we weren't graced with a solid swell during our short trip; it is rather late in the season for us to expect too much but we did enjoy 2-4 foot waves everyday, so I don't think anyone was upset. Crowds fluctuated from sessions with 10 to sessions by ourselves. Most days were split between a busier morning session until the other boats headed off, followed by an empty midday lineup, and maybe another few surfers arriving for the afternoon. I spent a few sessions by myself or with one other surfer enjoying perfect head high waves. With one novel session at a lefthander breaking too small, we split our time between 2 righthand swell-magnet breaks.

One of the most interesting things about the Mentawais was the climate. It seemed to be constantly changing, with so many different weather patterns coming and going. We watched a twister (above) drop from a system one afternoon during our daily afternoon ride back to the island. It never came near to touching down but it continued on for quite a while.

Hatten NV Alexandria

2011-11-20T17:06:00.001+08:00

The tropics are becoming more and more prevalent in today's wine industry, though grape growing in these regions is difficult due to variables such as disease and sunlight hours. With increasing demand for wine, companies are starting to take winemaking more seriously and invest more effort into research and quality development. Since 1994, Hatten Wines has been producing wines from its own vineyard in the northern Bali region of Singaraja. Due to the climate, the vines do not go dormant here; instead, they stay evergreen and provide 3 vintages per year.

Using modern winemaking techniques employed by Australian-born winemaker Don Buchannan, Hatten produces a range of wines from their vineyard using three lesser-known grape varietals: Propolingo Biru, Alphonse-Lavalle, and Belgia. They also import grapes from Australia to produce a second label, Two Islands, which focuses on Chardonnay and Shiraz.

Winery - Hatten Wines
Location- Sanur, Bali, Indonesia
Wine - Hatten NV "Alexandria" Anggur Putih
Varietals - Belgia
Appellation - Bali
Alcohol - 10.5% v/v
Price - 140,000 IDR

Nose/Aroma - Floral notes and lychee.
Palate/Flavors - Floral, tropical fruit, and honeydew. Rather sweet, must be 20+ g/L RS. Could use a bit more acid but relatively balanced. Has an awkward phenolic bite.
Style - Quite reminiscent of a Muscat.
Food Pairing - This would be a nice afternoon drink on the beach, or pair well with some real spicy dishes. Maybe some crispy barbequed fish with chili sauce.
Comments - It's hard to make wine in the tropics and even harder to expect much of the wines. Hatten has been increasing it's quality over the past years and it shows. This is a rather drinkable wine, especially with how little I've been able to indulge in lately!

Lots of Traveling

2011-11-18T08:16:00.001+08:00

I arrived back in Bali early Wednesday morning after nearly 40 hours of traveling via boat, car, and plane. My 8-day journey included nearly four days of travel. I flew out of Bali on Wednesday morning and arrive in Padang at 9 PM after two delayed flights. The next day was spent traipsing around Padang, doing a bit of shopping, and waiting for the ferry; an 11-hour journey that arrived in Padang early Thursday morning. I strung up my hammock on the deck and had a nice sleep until a passing tropical storm forced me to move under cover.

Our boat captain met us at the ferry and we loaded up our supplies quickly before heading to the nearby village for breakfast before continuing on to our island accommodation. We quickly unloaded our gear and set out for our first surf trip. There was little swell in the water but we found a fun, empty righthander with head high waves reeling down the reef. The five of us quickly paddled out and enjoyed a long session; not bad for day one!

Earthquakes in Indonesia

2011-11-07T08:47:00.001+08:00

In the past week, the Indonesian archipelago has experienced thirteen 5+ magnitude earthquakes. Many people don't realize just how many earthquakes occur around the world on a daily basis. Just have a glance at this real-time, worldwide earthquakes map on the USGS website.

As the worldwide map shows, Indonesia is one of the most seismically active regions on the planet (below shows a close-up of the Sumatran coastline and earthquake events from 1990-2008), lying on the boundary of the Eurasian and Pacific tectonic plates. The 2004 tsunami that devastated 12 Indian Ocean countries originated from a 9.7 magnitude earthquake off north Sumatra; over half of the 230,000 deaths occurred in Indonesia.

Though none of the recent quakes have been large enough to prompt tsunami warnings, experts say another massive earthquake in the next century is inevitable. These smaller tremors are constant reminders, foreshadowing what's to come.

I'm pretty accustomed to earthquakes after growing up in California. It too lies along a boundary of the Pacific Tectonic Plate (where it meets the North American plate). Still, it's a bit unnerving to think about.

I think I need some waves. Or some wine. Too much thought of doomsday with all this down time.

Patience

2011-11-06T09:14:00.001+08:00

Been a Long Time

2011-11-02T13:56:00.001+08:00

I have never been in Bali when there was such little swell for such a long time. It's been over a week since my last post on surf, and even though I've been surfing a handful of times since, there's been little signs of swell since. I've been occupying myself as best I can but am beginning to get anxious; the swell charts aren't showing much signs of improvement down the line either.

I did get my hands on some photographs from my friend Made Topia recently, which can be seen here. I've only edited a handful thus far; here are a few of my favorites.

Infinity

2011-10-25T10:38:00.001+08:00

Infinity pools make for such cool photographs. It's hard to tell where the pool ends and the ocean begins isn't it?

It's Been Pumping

2011-10-20T08:01:00.001+08:00

It's been a busy week for me, sorry for not posting here for a while but the surf has been pumping. Back-to-back long period groundswells arrived end of last week and just started dropping off yesterday. I heard calls that Padang Padang was at its best all season over the weekend; I didn't partake as the lineup was consistently packed and plenty of other spots had waves to spare.

One of my favorite spots was absolutely pumping all weekend. I'll have some photographs soon, but there were several days with an empty lineup and triple overhead bombs coming through. This wave is so powerful and sucks so much water off the reef; I was duck-diving sets and scrapping my fins on the reef. Nearby, this spot was maxed out for most of the swell though it did have it's shining moments.

New Place

2011-10-12T08:30:00.001+08:00

I'm really enjoying my new house, despite the fact that it still lacks a significant amount of furnishings. I really like the design; the kitchen and living area are open to the garden pictured below, while the main bedroom has glass looking from the other side. It's such a tranquil place to wake up, I find it difficult to leave in the mornings.

The Buddha statue in the corner is about a meter tall, and quite special. It originates from Borobudur, the famous Mahayana Buddhist temple built in the 9th century and considered one of the great architectural displays of the ancient world. It is Indonesia's most popular tourist destination and still used for Buddhist pilgrimages today. The Buddha statue here is Vairocana, the center of the five Buddhas and regarded as the true nature at the core of all beings and phenomena.

Missed It

2011-10-09T10:18:00.001+08:00

I love driving through the Indonesian countryside; the simplicity of some situations are so inspiring to me. This photograph shows a scene that is so unique and so common at the same time; a small river harbor several kilometers inland from the sea. I was a bit disappointed though because I missed the best part; just after I setup and took this shot, the little boy in the blue shorts yelled up to me, "picture! take my picture!", before he turned around and dropped his pants as the two men laughed hysterically. Oh well, I missed it.

Just Another Sunset

2011-10-06T08:03:00.001+08:00

Side-Lined but Still Postive

2011-10-03T13:33:00.001+08:00

Well, I guess it was bound to happen. After fighting off flu symptoms for over a week, I woke up a few days ago with a throat infection and ear infection. Now I'm on four prescriptions and out of the water for a while, hopefully only a week. As most people close to me know, I can get a bit depressed when I can't surf for a while but I'm staying positive because I have so many good things going on in my life. Along with a new job I started last week, I'm moving into a new house. Check back soon, I'll have details to share.

Ferry Adventures

2011-09-22T08:20:00.001+08:00

Traveling around Indonesia inevitably means island hopping. Depending on the destination, there are usually several different options available that all have their positives and negatives. Time-consuming, frustrating, and uncomfortable are a couple of descriptors used when referring to ferries, but they are also usually the cheapest mode of transport. I personally enjoy ferrying because you get to see a side of Indonesia that many tourists don't. Plus, I'm pretty cheap.

If you think smartly, you can always figure out ways to make your journey less stressful and more comfortable.

If You Don't Look...

2011-09-19T09:49:00.002+08:00

Since the first surfers arrived in the 1970's, Bali has become a famous destination for surfers; spots like Uluwatu and Padang are considered world-class. With fame comes crowds, and the Bukit Peninsula is well populated with surfers these days. Bali has plenty of waves elsewhere, and some that are still seldom ridden or seen. Some friends and I came across this spot, and settled on the name Black Plain Mustard. If you don't look, you don't find.

Bali Flat Spell

2011-09-16T14:06:00.001+08:00

This past week has seen the longest flat spell of my entire stay here in Indonesia. I can't lie and say that it's been a welcomed break, but I guess two months of good swell comes with a price; I can't complain, especially when I'm enjoying sunsets like this. Plus, it's been nice to relax a bit and get some other work done, along with planning what I'll get into next.

Lay Day

2011-09-12T13:13:00.002+08:00

Another swell arrived Saturday, far smaller than expected again. The high pressure system over Australia right now is producing some high winds and pushing the swell off. I did have an awesome session on a borrowed 7'6" fun board on Saturday, followed by a lay day yesterday when I stayed out of the water and let my wounds heal a bit. I also had the time to edit a few shots from a couple weeks back. One of my favorite parts of traveling are the people I meet along the way; it's quite interesting that I always seem to hang out with some New Zealanders. The first shot below is Izzy, s-turning hard, and the second is Saul, cruising into a little barrel section.

Saul even took a break in between surfs to take a few photographs of me. Thanks bro.

Successful Wine Fermentation - Selecting the Right Yeast (Part II)

2011-09-09T08:19:00.001+08:00

I mentioned several factors to consider when selecting yeast for fermentation in the previous post. Grape varietal and wine style are often the most important factor to consider. For example, one may want to avoid a vigorous, high-alcohol tolerant yeast like Lalvin EC-1118 (prise de mousse) when residual sugar (RS) is desired after fermentation; ferment will be far easier to control and stop with a weaker yeast such as EnoFerm M1. If fermenting lower quality red varietals, one may want to choose a yeast such as RC-212 that will provide enhanced color extraction and stability.

Fruit quality and price-point are two other major considerations. Poorer fruit quality requires more attention due to several factors, including decreased nutrients and presence of undesirable microorganisms. In contrast, grapes and juice destined for low price-point wines typically receive far less attention and monetary input. A winemaker doesn't want to use expensive specialty yeast like Zymaflore Alpha to ferment fruit destined for the bulk market or cask wine; it's not cost-effective. Poor quality fruit destined for a higher price-point product shouldn't be fermented with indigenousx yeast and should instead be inoculated at a higher rate.

Different yeasts require different conditions during fermentation to perform with optimal kinetics. Selecting the right yeast requires determining what conditions in will need to perform under; brix (sugar level), temperature, desired ferment rate, tank vs. barrel fermentation, nutrient availability, and desire to do malolactic fermentation all need to be considered.

When higher brix grapes are required to ferment to dryness (less than 2 g/L RS), then a yeast with a higher alcohol tolerance is required. When fermenting wine in barrel (common for varietals such as Chardonnay), a low-foaming yeast is typically desired to avoid spillovers; a yeast with a high flocculation rate and high glycerol and polysaccharide production is often desired as well to bolster body in these wines and with reds like Cabernet Sauvignon. Just like yeast, malolactic bacteria require certain conditions including a certain pH balance once alcoholic fermentation is completed; if a winemaker desires to put a wine through malolactic fermentation, a yeast may be chosen that will not produce high levels of sulfur dioxide and either produce or reduce the titratable acidity (TA).

Yeast manufacturers typically provide extensive recommendations for each of their yeast strains, so make sure and do a little research before deciding on a yeast. Usually manufacturers recommend varietals that will ferment well with the strain, along with basic fermentation kinetics, condition requirements, and expected aromas/flavors. Just keep in mind that these recommendations are based off their research; there is still a lot of unknown variables in fermentation that can lead to significantly different outcomes.

Pretty Solid in Bali

2011-09-05T15:00:00.001+08:00

Last week saw a decent run of swell, particularly on this day. I was actually surprised when I saw these photographs; I was calling it 6 foot when I was in the lineup but everyone else was telling me I was crazy. The second shot is Clint Reid, a friend of my from New Zealand who is always chasing big surf wherever he is. The first and third were taken of yours truly. It was a fun session, besides when I got caught inside, the reef sucked dry, and I diced my hands a little bit.

Nusa Tenggara Part II

2011-09-01T10:00:00.001+08:00

After scoring the biggest day of the swell upon arrival at our destination, we enjoyed another three days of fun surf before two boats full of surfers set anchor nearby. The swell also faded quickly, so we were ready to make our way back to Bali; there were still solid overhead sets the second day but it continued to drop until it was nearly flat upon departure.

I always enjoy exploring new places, particularly in a country as diverse as Indonesia. There are so many different cultures and landscapes that provide such beautiful experiences.

Bali is a worldwide tourist destination and such an amazing place. Nonetheless, Indonesia is so much more; I think it's a shame that so many people come here and don't explore other parts of the country, maybe even just staying in Kuta and partying their whole trip. I guess to each their own.

Nusa Tenggara

2011-08-27T22:49:00.001+08:00

The region of Indonesia that lies east of the Wallace Line, the boundary dividing the Asian and Wallacean ecozones, is referred to as Nusa Tenggara. This region of Indonesia is quite different than the western islands of Bali, Java, and Sumatra; lush tropical forests are not the norm here, replaced by desert-like terrain and a rather arid climate.One thing they still have in common is volcanoes, and Lombok's Gunung Rinjani (pictured below) is Indonesia's second tallest volcano and one of its most active (there was a major eruption here in 1995).

After watching the maps for a few days, my friend Chad and I made the call to head eastward from Bali to chase swell last week; a few ferry rides and hours on motorbikes later, we finally arrived at our destination, exhausted and ready to go straight to sleep. Still, we paddled out for a fun evening session to prepare for the swell's peak the following day. The next morning, the swell had well and truly filled in, and we waxed up the big boards for the long paddle out. It was hard to tell how big the surf truly was as we made our way across the dry, low-tide reef and made the 15-minute paddle out the channel into the empty lineup.

We quickly discovered it was rather solid. Chad got a good idea after his first wave; it sectioned too fast, broke on his head, provided a solid hold down, and ripped his wetsuit jacket clear off before stranding him in knee-deep water on the reef (below, pre-impact)!

Nevertheless, he re-joined the lineup after gathering himself and we surfed for a few hours, sharing well overhead waves with only four other surfers. After hearing a lot of stories about how heavy this break is, I can say that it lives up to its namesake though I gladly didn't get to experience it firsthand (notice the boils in front of me on the wave below; the inside section sucks dry and exposes a rather scary looking corral reef).

After surviving our morning session, we had lunch before motoring forty minutes south to another break, where we had another pumping, overhead session shared with a solid handful of surfers including Dane Reynolds and a few other professional surfers. All in a day's swell chasing I guess.

Bali Life is Good

2011-08-26T21:26:00.001+08:00

Successful Wine Fermentation - Selecting the Right Yeast

2011-08-24T22:35:00.000+08:00

Successful fermentation is largely dependent on the yeast strain used. Modern winemakers are fortunate to have a myriad of yeast strains commercially available from several different companies (Lalvin and Anchor are couple popular ones). These companies isolate yeast from the world's great wine regions, along with creating new strains via hybridization, giving winemakers more stylistic control over fermentation. Strains have widely varying fermentation kinetics and nutrient requirements, and impact wine aromas and flavors differently.

Historically, winemakers relied solely on indigenous yeast strains (often referred to as wild yeast strains), allowing fermentation to begin naturally. This technique is still widely utilized today and many argue wild yeast provides more unique flavors and mouthfeel unobtainable with commercial strains. The major issue with wild yeast is the increased risk of a problem fermentation as these strains are more prone to off-flavor production and poor sugar:alcohol conversion. Now, commercial companies are producing "commercial wild strains", hybrid strains that are meant to provide the positive benefits of wild yeast without the risk factors. Wine fermented with "commercial wild strains" and wild yeast are often used in conjunction with several commercial strains to provide further complexity to a final blend and as a precautionary measure to ensure one bad strain or ferment doesn't ruin all of the wine. It is not uncommon for a finished bottle of wine to be a mix of five or six lots fermented with different strains. The table below shows some parameters used when selecting a yeast strain for fermentation.

Low volatile sulphur and acetaldehyde producer	Oxygen and nitrogen demand
TA production or reduction	Malolactic fermentation compatibility
Color extraction/stability	SO₂production and sensitivity
Weak vs. competitive fermentation capabilities	Glycerol and polysaccharide production
Alcohol tolerance and occurrence of stuck fermentations	Slow vs. rapid fermentation rate
Wine to be produced and the desired aroma/flavour	Foaming and flocculation

Back in Bali Again

2011-08-21T10:37:00.002+08:00

I arrived back in Bali around 2 AM this morning after a 14-hour journey by motorbike and ferry. Though our mission was a bit shorter than planned, my friend Chad and I got some really good waves and made the most of the short-lived swell (I'll post about the trip soon). Flat surf today allows a needed day of rest before another swell begins filling in tomorrow and lasting through the week.

I was given the photographs shown here by Robert Walywn. He was out shooting this spot the evening of the Padang Cup while I was surfing (see more here); he's a great photographer, check out the colors. Cheers Robert.

Road Trip to Java

2011-08-19T14:51:00.001+08:00

My motorbike journey from Bali to Java was pretty eventful, despite the lack of pumping waves upon arrival, the quick turnaround the following afternoon, and the soreness of my behind from sitting on the back of a motorbike for so long. Nonetheless, it was an enjoyable experience that I may never do again!

It's currently Ramadan, the most important month of the Islamic calendar when Muslims around the world fast in the name of Allah in a quest to learn patience and foster spirituality. Indonesia has the largest Muslim population of any country in the world, something that is more than apparent in Java; we frequently passed mosques like the one below on our journey.

I paddled out for one long surf session in Java the morning we arrived, though it was pretty much 5-6 foot closeouts. I still had a really fun surf, enjoying the beautifully clean water and the empty lineup.

Successful Wine Fermentation - Introduction

2011-08-16T13:58:00.000+08:00

Fermentation is defined as a form of anaerobic respiration, a process that breaks down carbon-containing compounds while producing energy. Alcoholic fermentation is a process in which yeast (or bacteria) convert sugars into alcohol and carbon dioxide. I'll be writing a series of follow-up posts focusing specifically on wine, though the principles discussed will be widely applicable to other products including beer, mead, and spirits.

A successful fermentation can be defined as one that proceeds at a desired temperature, achieves the desired sugar-to-alcohol conversion and concentration, and produces desired sensory qualities (appropriate balance, varietal character, and no undesirable aromas or flavors). Problem fermentations are those that have undesirable yeasts and/or bacteria present and active, too low or too high of temperatures, do not ferment to the desired sugar-to-alcohol concentration, and/or develop undersiable sensory qualities (spoilage, sulphides, and/or lack of fruitiness and complexity). Several factors affect how well a ferment proceeds, shown in the table below.

Vineyard practices and pesticide residues	Non-soluble solids and sedimentation
Potassium ion: hydrogen ion ratio	Wild yeast/bacteria
Must pH	Oxygen and SO₂
CO₂, sugar, and alcohol toxicity	Glucose: fructose ratio
Yeast hulls	Fermentation rate and temperature
Yeast preparation, strain, and population	Nutrient and vitamin additions and their timing

Bali's Last Swell

2011-08-14T12:35:00.014+08:00

A short-lived swell last week allowed the Padang Cup, Indonesia's most prestigious surfing contest, to be held. While there were good waves coming through, I was told it was pretty inconsistent and not preforming to the standards Padang-Padang is renowned for (check out the action yourself here).

I unfortunately missed out on the festivities and didn't get any photographs to share, but I did manage to take a handful of shots where I was surfing in between sessions. I spent a good seven or eight hours surfing that day; the swell was lining up perfect and seemed to be significantly more consistent here than the footage I saw from Padang-Padang.

There were some amazing waves coming through yesterday. After over a month of over-hyped swells, yesterday was a pleasant surprise and provide waves far bigger than predicted so it was another 8-hour surf day for me. Now, I'm making plans to head out of Bali tomorrow, preparing for another large swell set to begin filling in Tuesday, peaking Wednesday, and slowly fading through Friday. Hopefully this mission will be more successful than my last mission to Java.

Back on the Bukit

2011-08-09T21:03:00.001+08:00

Well, I was a bit shattered after discovering poor waves in Java on my adventure. I forgot one of the first lessons I learned in Bali years ago; never trust people you don't know when it comes to surf and conditions. That being said, my trip was cut short and I made it back to Bali for the second and larger of the two swells. Though it was somewhat short-lived, I'm happy to say I got in a good 6-7 hours in the water yesterday and another 5 today; I'll have some photos for you in a couple days.

The evenings in Bali are always a treat. While the hustle and bustle of Kuta is always exciting, I rather enjoy quiet nights on the Bukit, especially with the beautiful scenery. Uluwatu is one of Bali's most renowned surfing destinations, but is also well known as the home of Bali's most important temple; it is also a spot of great beauty and its infamous and iconic cave is a great place to enjoy the sunset.

Fishbait Finger in Bali

2011-08-05T21:48:00.002+08:00

After my enjoyable misadventures in New Zealand, I was keen to attack fish in Indonesian waters. As mentioned, Indonesia's reefs are teeming with fish. I made a rudimentary dropper rig based off a setup Blakey showed me; easy to make, effective, and cheap. I think everybody at the beach thought I was a little bit crazy when I paddled out for a surf armed with a 1-liter bottle attached to a piece of coral. I set it past the lineup and then proceeded to surf until I realized my bottle was gone. After tracking it down 500 meters out to sea, there was no bait and no fish. Oh well, at least there were some good waves right?

After finishing my surf session, I decided to re-bait my line, walk out on the reef 20 meters, and set it again. I grabbed a Bintang and watched from the warung's balcony, but there wasn't any action. I finally decided it was time to have a look, and found that my coral sinker had somehow gotten wedged in a hole in the reef. At least that was my first thought; I gently tried to work it out for a few minutes to no avail, then suddenly felt a solid yank on the other end. So, I yanked back and out come a lindung (eel); first Indonesian fishing adventure successful (you can see my coral sinker in the picture below). My friend Willie and I cleaned it and ate it for lunch the next day.

Back in a Week?

2011-08-02T19:13:00.001+08:00

After sorting out my visa extension this week, I'm heading off with a couple friends tonight to chase swell elsewhere. I'm confident we're going to find some good, uncrowded waves. That being said, I may be away from here for a week or so, but I'll have some new adventures to surf upon return.

Black & White in NZ

2011-08-01T06:49:00.000+08:00

Even though I'm rather enjoying myself in Bali, I'm still missing New Zealand; it's such beautiful and diverse country, and extremely photogenic. I took these shots at Tolaga during a little fishing excursion, just before I took off for Bali.

New Zealand - Fishbait Finger

2011-07-30T14:24:00.000+08:00

Though I have been fishing my whole life, most of my experience has been in freshwater targeting bass, catfish, and trout. This is mostly due to my family's affinity to freshwater fishing and the legendary fishing lure company, Z-Ray, that my grandpa, aunt, and uncle have owned for decades (yes, that cute little boy in the top right corner below is me).

The main argument for ocean versus freshwater fishing is the element of unknown provided by the diversity of ocean life; while an angler can target specific species, one never really knows what will be on the other end of the line. When I arrived back in Gisborne to find out that my flatmate's son, Jack, had fallen in love with fishing, and in turn re-kindled the love in his dad and the boys, I was stoked.

I don't think you would call our fishing tactics advanced, but they were always well thought out and we learned from our mistakes (Peter's diagrams were essential to the cause). We managed to use what little supplies at hand to have a thoroughly enjoyable time, with highlihts such as the misadventures of paddling out the kayak through 3-foot sets at Wainui and the nighttime long-line incident. Nevertheless, we managed to pull in all sorts of sea creatures: snapper, kawhai, red cod, sea perch eels, sharks, crayfish, and even an octopus.

Swell Coming

2011-07-28T22:03:00.001+08:00

After some good surf, it's been pretty flat for the past few days. This morning started slow but there were some overhead sets coming through by the afternoon low tide, forerunners for a solid swell forecasted to peak early next week. Though it's looking promising, I'm a bit wary of the winds we've been having; this past week's swell never reached its size potential as winds pushed the swell out of Bali's swell window. But I'm not complaining, there's still been some good surf to be had.

Pasar Ikan

2011-07-26T21:01:00.001+08:00

After eating so much delicious seafood while in Bali over the past few years, I was pretty excited to track down the fish market that I've rumors about. I set out on my motorbike with a general idea of where to go, but basically drove down the main road asking, "di mana ikan maaarkit?". Most people didn't give much more than a point down the road, but eventually I came across someone who gave me proper directions.

I was amazed by the diversity of seafood available in the small, crowded market. I was a bit surprised to find that no other tourists were in the market, and I quite enjoyed bargaining away. I slowly worked my way through the market until I have gathered what I wanted, and ended up with over 2 kilograms of yellowfin tuna, a kilogram of squid, and a kilogram of prawns for a less than $20 USD. They even cleaned it all for me, rather quickly and efficiently.

There were plenty of interesting people cruising around the market, but none compared to the gentleman below. This character walked in with his boombox and starting dancing in front of stalls until he was paid to leave; it's impossible for me to do justice to this situation, but I can say it was quite entertaining for everyone. My fish market adventure was probably my favorite thus far this trip.

Creeping

2011-07-23T12:03:00.000+08:00

It's not unusual to share the beach with sea mammals in California, particularly outside the major population zones. Central coast surf conversations will often include stories of sharing waves with dolphins, getting chased out of the water by elephant seals, and how long the half-eaten sea lion carcass has been on the beach. It's something that you get used to. But I haven't had the same experiences with sea mammals here in New Zealand, which is why I was surprised when this pinniped creeped up the beach. I'm not a 100% sure, but I think it's a Hooker's Sea Lion (or New Zealand Sea Lion), the world's most endangered sea lion.

Seresin 2009 Leah Pinot Noir

2011-07-21T08:42:00.000+08:00

After developing a passion for wine during his travels, renowned New Zealand filmmaker Michael Seresin purchased land in the Wairau Valley in the early 1990's. Today, Seresin controls over 100 hectares of vines split over three sites and produces Chardonnay, Gewurztraminer, Pinot Gris, Pinot Noir, Riesling, Sauvignon Blanc, and Semillon. Strictly following biodynamic farming principles in the vineyards and taking a minimalistic winemaking approach, Seresin's wines display a unique sense of place. Their 2009 Leah Pinot Noir is hand picked, fermented with wild yeasts, oak matured for 11 months, and bottled unfiltered.

Winery - Seresin Estate
Location- Renwick, Marlborough, New Zealand
Wine - Seresin 2009 Leah Pinot Noir
Varietals - 100% Pinot Noir
Appellation - Marlborough
Alcohol - 14.0% v/v
Price - $40 NZD

Nose/Aroma - Earthy and herbal, slightly floral. Pungent.
Palate/Flavors - Balanced and elegant; good phenolics. Well-integrated and complex flavors of cherry, spice, and truffles. Reminded me a little of cherry coca-cola at some stage; sweetness fades with time and savoriness takes over.
Style - Powerful but elegant, draws the fine line between too much and too little with a fickle varietal.
Food Pairing - By itself was pretty good. Braised lamb or pork belly would be lovely.
Comments - Beautiful mouthfeel. I always like wines where secondary flavors are primary. Drinks great, opens up really nicely, but could easily cellar several more years.

Other New Zealand wine reviews - Montana 2007 Waiherere Chardonnay, Te Kairanga 2008 Pinot Noir, Longbush 2007 'Tui' Viognier, Kim Crawford 2008 Marlborough Pinot Noir, Millton 2007 Riverpoint Chardonnay,

Gisborne Goodbye

2011-07-19T05:11:00.000+08:00

I quite enjoyed my last few days in Gisborne, despite cold weather and pretty flat conditions. At least there was one day of pumping surf before I left.

Small Swell in Bali

2011-07-17T12:20:00.001+08:00

I've been in Bali for almost a week now and can't say how great it is to be back. I've been able to catch up with some friends here, do some exploring, and surf everyday. There hasn't been a significant amount of swell around but plenty of fun waves to be had. Plus, the Indian Ocean is looking pretty active; Thursday should see a significant jump in size continuing through the weekend.

Wine Region - Marlborough (Part II)

2011-07-13T01:50:00.002+08:00

Over thirty years, Marlborough's viticulturists and winemakers have gained valuable knowledge of New Zealand's most renowned wine growing region (see part I). By defining sub-regional variations in flavor profiles, wineries are able to create unique wines and blends for customers; this is rather important for marketing, not only for big wine companies such as Brancott Estate and Cloudy Bay but also smaller producers trying to separate themselves in the marketplace. The three primary regions of Wairau Valley, Awatere Valley, and the Southern Valleys can each be divided into several distinct districts which are still being defined (check this map from Kim Crawford).

The Wairau Valley refers to a broad area following the winding Wairau River, which terminates in Cloudy Bay. The towns of Blenheim and Renwick are situated on the valley plains, probably due to the valley's propensity to have a warmer climate than the rest of the region. Combined with the primarily alluvial soils (stoney, well-draining, and infertile), this tends to provide Sauvignon Blanc with riper tropical flavors and distinctive flinty notes. Don't be fooled; the Wairau Valley has significant variations across its districts, which also makes it the most important area for Marlborough's lesser varietals like Chardonnay and Riesling. Heavier, clay-rich soils in the Rapaura districts are primarily planted to Pinot Noir.

South and east of the Wairau lies the much smaller, younger region of the Awatere Valley (shown above). The Awatere enjoys a cooler, maritime climate with less annual rainfall compared to its neighbor to the north. Semi-fertile, sedimentary soil with underlying gravel provides excellent drainage and tends to promote more herbaceous characteristics; look no further if you Sauvignon Blanc with iconic tomato stalk or bell pepper (called capsicum in NZ) flavors. Awatere's Pinot Noir is known for bright fruit flavors but tends to be thin in body.

The Southern Valleys are situated on the southern end of the Wairau plains, encompassing several famous areas including the Brancott, Omaka, and Waihopai Valleys. This region was the focal point of the 1970's vineyard plantings that spawned the growth of Marlborough. Primarily glacial outwash, the soils found here are older than most of Marlborough and composed of an interesting mix of gravel, silt, and clay. Without the mediating effects of the river, the Southern Valleys have a cooler climate and later ripening period than the Wairau region. Vineyards here are largely the source of grassy, herbal flavors in Sauvignon Blanc and textural, earthy flavors in Pinot Noir.

Marlborough's international acclaim continues to drive growth in New Zealand's leading wine region. Though sub-regions are only loosely defined, Marlborough has only thirty years of historical data to draw from; continued study will provide a better understanding of the subtle nuances that make its regions unique.

Returning to Indonesia

2011-07-10T18:36:00.001+08:00

Tonight is my last in New Zealand for a while; I'm in Auckland for the night, en route to Bali tomorrow. While I'm looking forward to being back in Indonesia for a couple weeks, I don't think I'm ready to leave; thanks to all my friends here for another great season, goodbye for now, and see you soon.

Fishing with Jack

2011-07-07T09:58:00.000+08:00

Marlborough Sounds

2011-07-05T06:19:00.000+08:00

I traveled back and forth between the South and North Islands five times this vintage season, but only did one via the ferry through the Sounds. The Marlborough Sounds are a series of sunken valleys, peninsulas, and islands that account for nearly 20% of New Zealand's coastline and contain over 50 natural reserves. Located in the northeastern corner of New Zealand's South Island, they are part of the Marlborough region, and the Queen Charlotte Sound is the passageway to the North Island (besides via airplane, of course); ferries routinely run between the country's capital of Wellington and the small port town of Picton (pictured below).

Besides their importance as transport routes, the Marlborough Sounds are a great natural resource. The calm waters are great for recreational activity, fishing, and marine farming (particularly mussels). The area is also home to a small population of residents, most of whom can only access their homes via boat. Our winery's vintage party was actually held about an hour boat's ride into the Sounds at a large lodge.

Touch of Sun, Not Enough

2011-07-01T05:32:00.000+08:00

The sun is out this morning in Gisborne, which is a welcomed break after a few days of southerly flow. With a second system set to brush past tomorrow, it probably won't last too long. I'm afraid my avoidance of winter weather over the past few years has left me susceptible to the cold; luckily, I'll be back to summertime soon enough.

Water temperatures are tracking downward, reaching the mid-teens (high 50's in Fahrenheit) after the latest cold snap. At least there's plenty of swell in the water; the calm before the storm was accompanied by a couple days of pumping waves, and subsiding stormy conditions should provide some fine windows of weather.

Wine Region - Marlborough (Part I)

2011-06-29T08:42:00.002+08:00

Appellation/Region - Marlborough
Sub-appellation(s)/Sub-region(s) - Awatere Valley, Wairau Valley, Southern Valleys.
Location - New Zealand (Marlborough region/district, South Island); 41st parallel.
Size - 3,085,000 acres (58,300 acres planted to vineyards)
Rainfall - 1,249 mm/yr (49 in/yr)
Growing Degree Days - 1100-1400° C (depending on specific area)
Varietals- Chardonnay, Gewurztraminer, Pinot Gris, Pinot Noir, Riesling, Sauvignon Blanc.
Claim to Fame - Touted as the world's premier region for Sauvignon Blanc. Home to the famous Marlborough Sounds.

Marlborough is the ninth largest of New Zealand's sixteen regions, established in the late 20th century to define local government councils. The region is bounded by the Pacific Ocean to the east, the Mount Richmond Forest Park to the west, the Kaikoura Ranges to the south, and the Cook Strait to the north. Marlborough's sunny climate allowed early settlers to build an economy reliant on agriculture, which is now mostly based on aquaculture, forestry, tourism, and wine production.

The first Marlborough vineyard dates back to the 1870's, when David Herd established Auntsfield in the lower Wairau Valley. Unfortunately, the industry all but disappeared until a new era of plantings in the 1970's. The establishment of Marlborough Sauvignon Blanc on the international wine scene in the 1980's led to a rapid increase in vineyard acreage, largely focused around Blenheim and Renwick in the Wairau Valley. Today, the Marlborough wine region is considered one of the world's best and represents 70% of New Zealand's wine production.

Protected from prevailing southerlies, Marlborough enjoys rather sunny, dry weather. Moderate daytime temperatures between 20-24° C (68-75° F) and cooler nights between 12-15° C (54-60° F) provide ideal conditions during ripening season. The cool-climate conditions led to the development of the region's iconic Sauvignon Blanc wines that combine bright fruit with crisp herbaceous flavors. Representing well over half of the region's 23,000 hectares of vineyards, Sauvignon Blanc is the clear, shining star; its acclaim has led to increased interest in the region and the prevalence of other varietals, particularly Pinot Noir.

Marlborough is one of several New Zealand regions that has made Pinot Noir the most popular red in the country, and has New Zealand (alongside California) leading production of this fickle varietal outside of Burgundy. Most of Marlborough's Pinot Noir is produced in a fruit-forward, early to market style that is far lighter in body than examples from the rivaling regions of Central Otago and Martinborough. Its producers are increasingly striving for higher quality, and the best examples are complex, elegant wines with lovely floral and earthy characteristics.

Still in its infancy, Marlborough is yet to each its full potential. Varietal experimentation has led to the success of Chardonnay and Pinot Gris (7% and 6% of total vineyard plantings, respectively), along with lesser varietals including Riesling and Gewurztraminer. Viticulturists and winemakers are beginning to better understand variations in flavor profiles resulting from sub-regional differences, which will be discussed in Part II.

Bali, but Not on the Bukit

2011-06-25T04:12:00.003+08:00

Bali's most renowned waves are found on the Bukit peninsula, but most spots along this magical stretch of coastline need offshore winds, coinciding with the dry season. I checked this coastline only once during my January trip; I decided it wasn't worth heading back and spent my time exploring the other coasts instead.

As more and more tourists find their way to this small island, crowds are becoming more and more of an issue (particularly along the Bukit). Fortunately, there are still special places to be found if one is willing to have a look.

Driving can be a daunting task, but the controlled chaos of Kuta and Denpasar can be left behind for single-lane tracks through rice paddies. It's pretty easy to make the wrong turn when you're relying on directions like "after that, go another kilometer or so and after you go over the second bridge, look for a little dirt track on the left".

Sometimes, getting lost is what you want. A young local and I stumbled upon this wave below one afternoon after a wrong turn on our way to an east coast break.

Agut

2011-06-21T05:02:00.002+08:00

I met Agut during my January stay in Bali; he was sitting quietly with a blank canvas, watching the waves in the shade of a warung. I had just come in from a surf and sat down to order lunch. We started chatting and I soon asked him what he was planning to paint. He said nothing.

He went on to explain his belief that art was an extension of the artist's soul. A painting isn't planned, it is created. The painter's present state of mind drives every stroke, releasing emotions on the page. He laughed, and said that's why some of his paintings don't turn out too well. Several of his paintings adorned the walls of the warung, only one of which was for sale. Agut liked the others too much. I asked him how much he expected to make from the painting. He said he didn't know because art is only worth what an individual believes. I asked him how much he believed it was worth, and he again had no value.

After our first meeting, I ran into Agut most days of my trip. We talked about the difficultly of being an artist in Bali. We talked about his disinterest in the popular tourist areas around Kuta. We talked about the overseas couple that had purchased one of his large paintings many years ago, only to return six months later to ask Agut to have an exhibition in an art gallery in England. We talked about his family, his wife and sons, their home.

Now it's winter

2011-06-17T07:11:00.000+08:00

Sizable swell has arrived as expected and there are waves to be had for those willing to search. Unfortunately, along with swell has come rain, wind, and the reality of winter to Gisborne. Makes me think of California in December; everyone pulls out the steamers and hoodies. Also makes me think of here just a couple months ago; everyone was in springsuits and boardshorts.

Butterflies and Southerlies

2011-06-12T05:59:00.000+08:00

I was a bit surprised to see this guy buzzing around the yard a couple weeks ago. For the most part, May and June have been unseasonably warm; this is largely due to a lack of southerly cold fronts, which has also meant less waves than usual. Luckily, there is a solid S/SW filling in this week that should bring some sizeable surf and good conditions to New Zealand's east coast.

Harvest Update - Is it June?

2011-06-06T06:37:00.001+08:00

Looking back on the past four months, things are a bit of a blur. I don't even think I can call this a harvest update, seeing as I completed my vintage contract two weeks ago. I can't believe how quickly the time has gone! Nonetheless, I've had some amazing experiences.

I spent the past two weeks decompressing after a busy four-month schedule. I arrived in New Zealand on the 2nd of February, spending my first two weeks working in Blenheim. I flew north to catch Gisborne's vintage and spent about five weeks there (see my last posting) before returning to Blenheim on the 20th of March, just in time for the beginning of Marlborough's vintage. My first day off finally came on the 25th of April; the following day I flew back to Gisborne to help with post-vintage tidy-up. Despite all the traveling, I jumped at the chance to return to Blenheim for the vintage party in May.

Now, I'm still trying to get organized and on top of everything from personal health to bills to taxes to travel plans to next vintage. Life usually comes to a bit of a standstill during vintage; two in a row only makes things harder, so it's taking a bit longer than desired. I'll be putting up some new posts as well; along with my New Zealand adventures, I still have more to share from Bali!

Harvest Update - Change of Pace

2011-03-16T06:39:00.000+08:00

Vintage has been rather full on here in Gisborne for the past month. Our winery is most of the way through the mc base (sparkling) grapes, along with several batches of table wines. Weve brought in just over 6,000 tonnes to date, with another several hundred planned to arrive before the weekend. Chardonnays are fermenting beautifully, and we have already inoculating quite a few tanks for malolactic. I'm glad to see the beginning of our aromatic varieties, with a couple beautiful tanks of Gewurztraminer and Pinot Gris. We've taken in fair more grapes from Hawkes Bay than previous vintages, primarily Pinot Noir and Chardonnay destined for sparkling wines.

Due to the beautiful warm weather we're having, quite a bit of tonnage was booked for this week. I was set to leave for Blenheim this evening but my flight has been changed and I'll be staying here until Sunday. It will be an interesting transition as the winery there is set to receive its first grapes of vintage tomorrow, and kick off in earnest starting Monday.

Off Season Bali

2011-03-06T00:29:00.001+08:00

I can't believe it's been four weeks since I arrived in New Zealand. I've been so caught up in work that I've barely had time to settle in, much less share much from my recent adventures in Bali. With only two weeks of travel time and limited money, I decided to stay in Kuta for the duration.

Kuta has a unique atmosphere; people from all over the world crowd the narrow streets lined with shops as sauntering pedestrians stop the flow of motorbikes and cars. It's a pretty full-on environment that highlights the heavy contrast between tropical paradise and concrete jungle that melds local Balinese culture with those from around the world (Kuta Beach sunset above, just over the wall from the photo below.

I also thought it would be a good centralized location for exploring different parts of the island as the rainy season brings far different weather conditions. 45 minutes on a motorbike can get you to plenty of breaks along the west and east coast, far less frequented than the infamous breaks along the southern coast of the Bukit that are typically ravaged by onshore winds this time of year.

Harvest Update - Plenty of Grapes

2011-03-03T04:26:00.000+08:00

After receiving grapes into the winery for the past week, we've processed over 1,200 tons thus far with the majority aimed at sparkling wine products. We're getting use to the new technology and equipment updates; the recommissioning of our newly automated continuous floatation unit has been a bit trying, but we put through 100,000 litres of Chardonnay yesterday and finished with 31 NTU (often, post-solids separation specifications <100 NTU). Yeast cultures are propagating up quite nicely, besides one or two that were a bit slower than desired. Nonetheless, all the ferments are ticking away and tasting nicely. I think things should steady over the next couple days now that the staff is back into the vintage rhythm.

Long Time Coming

2011-02-24T14:13:00.000+08:00

Sorry, I've been missing in action for a few weeks here! I'm well into my fourth week here in New Zealand, and it's been a whirlwind thus far. My first two weeks in Blenheim were spent acclimatising to my new employer: new co-workers, new facility, and new problems. Everyone was more than welcoming and made me feel like home. The facility in beautifully designed and just seven years old. As expected, there are plenty of variables to be considered, especially since we'll be processing over 30% more fruit than last vintage.

I've been back here in Gisborne for ten days or so, and it's been great catching up with old friends. Back at the old winery (purchased by the Blenheim winery), we've been busy preparing for vintage. The new ownership has brought new systems that we're busily attempting to integrate with our old systems. We did get our first grapes of the season last Wednesday, which inevitably pointed out some problems to be addressed. So, hopefully all will be well as we head into this weekend with plans of harvesting nearly 1,000 tons in five days.

Souverain 2006 Alexander Valley Cabernet Sauvignon

2011-02-02T22:35:00.000+08:00

Souverain was founded during World War II in the Napa Valley. It's founder, J. Leland Stewart, steadily built the brand for thirty years until its sale in 1973. The new owners relocated Souverain to an Alexander Valley winery whose estate vineyard dates back to the late 19th century. This vineyard was replanted in its entirety in the 1980's and today is Souverain's primary fruit source, with 280 acres planted to Cabernet Sauvignon, Merlot, and Sauvignon Blanc.

Winery - Souverain
Location - Cloverdale, California
Wine - Souverain 2006 Alexander Valley Cabernet Sauvignon
Varietals - Cabernet Sauvignon
Appellation - Alexander Valley, Sonoma County
Alcohol - 14.1% v/v
Price - $17 USD

Nose/Aroma - Blackberries, pepper, and mushrooms.
Palate/Flavors - Black currants and plum, backed with a fresh soil characteristic and black pepper. Decently structured and balanced, not a huge wine as such. Med-long finish of dried raspberries.
Style - One could call it cab-light (not the structure of a Bordeaux or Napa).
Comments - Refreshing to see there are still Cabernets available that don't need an oak crutch. Pretty well balanced, nice flavor profile.

Other wine reviews -

Morning from Bali

2011-01-30T11:31:00.001+08:00

So I broke my board yesterday. Again. Despite having far less critical surf this trip and a shorter stay, I've had my board repaired as many times this trip as any other. Oh well. I was surfing a fun little sandbar yesterday with just one other surfer when I got caught inside on a solid 4-foot set. I attempted to duck-dive it only to be slammed into the bottom, break off one of my fins, and nearly snap the entire tail off my board.

I'm set to leave for New Zealand tomorrow night, but may be delayed due to the eruption of Mount Bromo in East Java. I know there has been several flight cancellations but have yet to find whether any will be leaving tomorrow. As I'm set to start work in Blenheim the morning after I land, I'm hoping that I'll be on the plane tomorrow. I took the photographs shown after a fun session last week. Due to rather westerly swell direction and lighter winds, I've been mostly sampling Bali's west coast for waves.

Purple Haze

2011-01-28T22:24:00.000+08:00

you've got me blowin, blowin my mind
is it tomorrow, or just the end of time?

Jimi

Wine Bottle Shapes

2011-01-26T23:01:00.000+08:00

Packaging is a major consideration for wine producers, particularly in today's highly saturated wine market. Whether consciously or not, consumers consider several packaging variables when purchasing a wine off the shelf. Is the label classy or cute? Does it have a screw cap or a cork? Does the bottle have high shoulders or sloped shoulders?

Most of the industry agrees that bottle shape has no impact on wine taste (a case could be made that bottle shapes will offer different oxidation properties, but this is usually argued as negligible). Just like a label, bottle shape is a cosmetic issue.

Today's popular bottle shapes are traced to certain European wine regions, who over time developed bottles unique to their region. This allowed consumers to get an idea of what's inside the bottle prior to purchase, and this methodology still applies today. There are four primary bottle shape categories: Bordeaux, Burgundy, German (Hoch), and Champagne.

The Burgundy bottle (on the left in the photograph) has soft shoulders and a fairly wide base. Since Pinot Noir and Chardonnay are the wines of Burgundy, these bottles are used for both varietals worldwide. They are also used for Rhone varietals such as Syrah and Grenache. Some people consider the Rhone bottle a different category (I lumped them in with the Burgundy because they are really similar; a little slenderer with slightly sharper shoulders).

The German bottle (middle in the photograph) is tall and slender, with quite soft shoulders and a long neck. This bottle is typically used for Reisling, Gewurztraminer, and many aromatic white varietals. Since they are also commonly used for sweet wines, many producers have moved away from using these bottles for dry-style aromatic whites to avoid consumer confusion.

The Bordeaux bottle (on the right in the photograph) is tall with straight sides and high shoulders. These bottles are commonly used for the Bordeaux varietals, such as Cabernet Sauvignon, Merlot, Sauvignon Blanc, and Semillon. Since it used for Sauternes (dessert wine from Sauternais region of Bordeaux), it is commonly used for other similar late-harvest/dessert wines. It has also been adopted by many California producers for bottling Zinfandel.

The Champagne bottle (not pictured, sorry) has a somewhat similar shape to the Burgundy bottle, with a wider base and sloped shoulders. The main differences give the Champagne bottle the ability to contain the enormous pressure inside; they have a rather pronounced punt (indent in the bottom) and far thicker glass. As you could guess, this bottle type is used for sparkling wines. These two qualities are also considered quality indicators (larger the punt the better, thicker the glass the better).

Plenty of producers use unique different bottle shapes to differentiate their products on shelves. Large format bottles are becoming more common in today's market; these bottles typically have the same shape as the standard 750 mL bottles but hold more (sometimes WAY more) wine. They also have really cool names, such as the Jeroboam (3 L) and Nebuchadnezzar (15 L).

MontGras 2009 Reserva Carmenere

2011-01-25T22:47:00.000+08:00

Located about three hours south of Chile's capital city of Santiago, the Colchagua Valley is one of Chile's premier wine growing regions. Vina MontGras, established nearly twenty years ago, is one of the several large producers in the valley today. They control over 800 hectares of land, with over 200 hectares (560 acres) planted to vines. While focusing mainly on red varietals (Cabernet Sauvignon, Carmenere, Merlot, Syrah, and Zinfandel), they do a handful of whites (Chardonnay, Sauvignon Blanc, Semillon, and Viognier).

Winery - Vina MontGras
Location- Colchagua Valley, Chile
Wine - MontGras 2009 Reserva Carmenere
Varietals - 90% Carmenere, 10% Cabernet Sauvignon
Appellation - Colchagua Valley
Alcohol - 14.2% v/v
Price - $14 USD

Nose/Aroma - Black fruit, pepper, and toasted oak. Little bit minty too.
Palate/Flavors - Rhubarb and raspberries, white pepper. Pretty tart, but not overly bitter or astringent. Med finish of toasted oak and dried fruit.
Style - Carmenere is Chile's bread and butter, with far more plantings than anywhere else in the world.
Food Pairing - Usually would go with usual pairing, some red meat. I think it would go well with some spicy foods or anything peppery.
Comments - Nice wine, showing well for how young it is. Definitely a buy and drink type of wine, though it's probably been released a bit early. Good flavors.

Other Chilean wine reviews - Aresti Reserva 2006 Maipo Valley Syrah, Porta Reserva 2005 Maipo Valley Carmenere

Bali Styles

2011-01-24T19:37:00.001+08:00

I've been here in Bali for almost a week now. This being my first wet season visit, I've found that the vibe is a bit different than the dry season; different crowds, different weather patterns, and different spots breaking. While there hasn't been too much swell in the water, I'm enjoying exploring parts of the island that I've never visited. Plus, I'm finding plenty of fun surf to keep me occupied.

Throwback - Samoa

2011-01-20T22:57:00.000+08:00

Here's another photograph I found during my archive searches. Samoa is a beautiful place that I know I'll return to one day. It's a beautiful place and full of wonderful people.

Rutini 2006 Mendoza Syrah

2011-01-18T22:33:00.000+08:00

Felipe Rutini emigrated to Argentina in the late 19th century, leaving behind his native country of Italy. He quickly put his heritage to work, planting vines and constructing a winery in Mendoza's Maipu region. He expanded his production to include vineyards in Los Corralitos and Medrano, focusing on producing quality wines. The Rutini family has continued to innovate their operations, fully updating their winery to include the latest winemaking technology while reaching capacity of over ten million liters. With close to 200 hectares (494 acres) of vineyards spread throughout Mendoza, Bodega La Rural now has a broad range of offerings including Cabernet Sauvignon, Chardonnay, Malbec, and Sauvignon Blanc.

Winery - Bodega La Rural
Location - Mendoza, Argentina
Wine - Rutini 2006 Mendoza Syrah
Varietals - Syrah
Appellation - Mendoza
Alcohol - 14.4% v/v
Price - ?? (my father got it as a gift)

Nose/Aroma - Red fruit and coriander seeds.
Palate/Flavors - Plum and red currant, with undertones of bacon fat and tobacco. Long finish of vanilla and red fruit. Medium-high body, with good phenolic structure. Quite balanced.
Style - New world Syrah, kind of a combination of a California and Rhone style wine.
Comments - Very well integrated. Still pretty tight, could age a few more years easily. I'd definitely be happy to get this as a gift.

Other wine reviews - Catena 2007 Mendoza Malbec

More Goodbyes - Off to Indonesia

2011-01-17T04:01:00.000+08:00

It's always hard to say goodbye, particularly when it's for an extended period of time. One would think it would get easier the more often it happens, but interestingly, it seems harder now than before. Thank you to everyone I was able to spend some time with recently, and sorry to those I didn't get a chance to catch up with. I'm sure our paths will cross again soon enough.

I'm leaving San Diego this evening and beginning my 27-hour journey to Indonesia. Due to more restrictive baggage limits, I'm having a bit of trouble trying to pack everything I need for my time there and in New Zealand. So, that should be interesting.

I took the photographs shown here last night. The sunsets in San Diego lately have been stunning. On another note, I will be accessing the internet periodically during my two weeks in Indonesia, so please drop me an e-mail or keep in touch. I have prepared some posts in advance and will set them up for automatic release throughout my trip. Positive vibes and stay well.

Throwback - SD Sundown Session

2011-01-14T23:06:00.000+08:00

I was going through some old photographs over the holidays. It's fun looking back on the past and thinking about all the experiences that have led me to where I am today. This photograph brought back so many good memories of San Diego afternoons.

War Games

2011-01-13T00:19:00.000+08:00

War games are a common sight in San Diego, at least compared to other locations worldwide. Why? San Diego is home to one of the world's largest naval fleets, and San Diego County has the largest concentration of naval facilities in the world, including the Naval Base Point Loma, Naval Amphibious Base Coronado, and Naval Air Station North Island. Add in the Marine operations, primarily focused at Marine Corps Base Camp Pendelton and Marine Corps Air Station Miramar, plus the US Coast Guard Station San Diego, and it's hard not to see something flying over head or cruising off the coast here.

Bernardo Winery

2011-01-10T22:46:00.000+08:00

San Diego was the home of California's first wine grapes, planted by Spanish missionaries under the leadership of Father Juniper Serra in the 18th century. Bernardo Winery has been in operation since the late 19th century, earning its place as one of southern California's first wineries. During prohibition, Vincent Rizzo purchased the financially struggling winery from its original founders. By the late 1940's, prohibition was long gone and Bernardo was producing approximately 50,000 cases of wine.

Still owned by the Rizzo family today, Bernardo Winery is now one of over fifty wineries operating throughout San Diego County today. The small village around the winery makes it a rather dynamic place to visit; there are over a dozen shops surrounding the winery, including Cafe Merlot, Cotton Cottage, the Salon at the Vineyard, and Stone & Glass.

Third generation winemaker and director Ross Rizzo Junior is revamping the winery, introducing new winemaking techniques and vineyard plantings to bring the winery into the 21st century. Their wine list is pretty extensive and includes wines made from grapes grown in San Diego County and throughout California. Below are a couple of my favorites from their lineup.

2008 San Diego County Cabernet Sauvignon - Upfront raspberries and dried fruit, with a syrupy sweetness complimenting sandalwood flavors. Light body for a Cab, not much bitterness or astringency.

2008 San Diego County Meritage - Black currants and dusty wood with lovely underlying earthy tones. As it was just bottled recently, it was hard to make an accurate assessment due to bottle shock. 40% Cabernet Sauvignon, 30% Cabernet Franc, 30% Merlot.

2008 San Diego County Reserve White Zinfandel - A new addition the their wine list. Good balance of sugar and acid provides a nice structure, floral aromas, rock melon and tropical fruit.

Fita Preta 2008 Blanco Vinho

2011-01-05T02:20:00.000+08:00

From the southwest corner of Portugal, FitaPreta Winery combines high-tech vineyard management with traditional winemaking techniques to create distinctive wines from the budding region of Alentejo. Despite producing just over 10,000 cases a year, Fita Preta can be found all over the globe. They focus mainly on Portuguese varietals (Alfrocheiro, Aragones, Trincadeira, and Touriga Nacional to name a few), but other varietals such as Cabernet Sauvignon and Syrah are beginning to make strides. The Alentejo region is best known for its red varietals, with a divide between producers sticking to old world styles and those producing new world wines.

Winery - Fita Preta Vinhos
Location - Herdade de Outiero da Esquila, Portugal
Wine - Fita Preta 2008 Blanco Vinho
Varietals - Antao Vaz
Appellation - Alentejo
Alcohol - 13.5% v/v
Price - $16 USD

Nose/Aroma - Apricot, tropical fruit, and green tea.
Palate/Flavors - Crisp acid with grapefruit, rock melon, and apricots that broadens out nicely. Bit of an oily texture, and a long, honeyed finish.
Style - Reminds me a little bit of a Condrieu, but more acid structure.
Food Pairing - Seafood salad pita wraps.
Comments- If you can find it, definitely a good buy with a complex flavor profile. Don't find a whole lot of wine from Portugal in the US and this one give them a good name.

Happy New Year

2011-01-03T00:16:00.000+08:00

Despite some trials and tribulations, I feel blessed when I reflect on the past year. I've been fortunate enough to have so many great experiences, and share them with so many wonderful people. Happy new year and may 2011 bring good times to all.

Photo - Wainui sunrise.

Fratelli Perata 2004 Paso Robles Sangiovese

2010-12-29T23:08:00.000+08:00

Gino and Joe Perata grew up in southern California, participating in their father and great-uncle's hobby winemaking. It wasn't until the late 1970's that the brothers, along with Gino's wife Carol, found themselves scouring California for their own ideal vineyard site. They purchased 40 acres in the burgeoning wine region of Paso Robles in 1977. They painstakingly cleared the land and planted 25 acres to vines by 1980. After selling their first several years of production, the family made their first wine in 1987. Today, Fratelli Perata (Perata Brothers) continues to produce estate-grown wines in their family-built winery. Producing wines like their Sangiovese and Bel' Bruzzo, it's obvious they haven't forgotten their Italian heritage.

Winery - Fratelli Perata Winery
Location- Paso Robles, California
Wine - Fratelli Perata 2004 Paso Robles Sangiovese
Varietals - Sangiovese
Appellation - Paso Robles
Alcohol - 13.7% v/v
Price - $35 USD

Nose/Aroma - Nutmeg and cedar.
Palate/Flavors - Ripe cherries and currants, oak, and coffee. Med-high acid, soft phenolics, slightly chalky texture.
Style - Quite a bit heavier than a Chianti. Italian with that California twist.
Food Pairing - Italian sausage soup, flavor it with a little bit of the wine (I'd use a little (can use a little bit of wine in the soup, if you can spare it).
Comments - I think Sangiovese does well in Paso, and it seems like it's beginning to get a bit more attention there. The Peratas do a great job producing their limited production wines, pretty much all of which need some time to mellow out.

A Good Gift

2010-12-27T21:54:00.000+08:00

I hope everyone has been enjoying their holidays thus far. I got a great gift that arrived just in time. The New Zealand Consulate returned my passport on the 24th of December, complete with my new work visa! Since I spoke with the Consulate a couple weeks ago, I knew that my visa application was approved and have already booked my flights. I'll be leaving California on the 16th of January and stopping off in Indonesia briefly before continuing to New Zealand on the 1st of February. This means I only have a few weeks to sort out my affairs here before heading off.

Picture - New Zealand, stacking.

It's Begining to Look a Lot Like...

2010-12-24T23:17:00.000+08:00

Happy holidays everyone! It's Christmas eve and I'm here in Arizona to celebrate with my family. We've been traveling to Pinetop-Lakeside, a small community it eastern Arizona, since I can remember. My parents call it their second home and spend a significant amount of time here throughout the year. We left behind San Diego's dismal weather on Tuesday, and arrived here in the evening to find relatively clear skies and unseasonably warm weather. So, I was a bit surprised when I awoke early yesterday morning to see a thin blanket of snow covering the trees outside my window, illuminated by the ascending sun.

Calm Before the Storm in San Diego

2010-12-21T22:49:00.000+08:00

While the surf hasn't exactly been epic here in San Diego, there have been quite a few fun days. The conditions have been a bit variable, with winds and tides causing problems. Just before the current storm made landfall a few days ago, I caught this spot setting up pretty well.

Hidden Ramps

2010-12-20T22:47:00.000+08:00

During my last visit to San Francisco, I stumbled across a covert bike course in Golden Gate Park. Unfortunately, I didn't have my mountain bike (probably a blessing in disguise; this series of ramps reminds me of a dislocated shoulder I had a couple years ago). The course was hidden in plain site in a grove of trees. I was taking a short cut back to my car through a little gully when I came across it, though I did notice a sign stating biking was not permitted.

The single-track began at the top of the gully, dropping down 10-15 feet to a 3-foot table top, followed by the two jumps shown below before hitting a nicely banked turn. I didn't walked the whole track, but I could see another three ramps along the bending trail. The ramps were all pretty well built and due to their location and style, I would guess are primarily used for BMX riding. Never know what you'll find on a little walk in the park.

Firestone 2006 Santa Ynez Valley Merlot

2010-12-17T22:34:00.000+08:00

Firestone Vineyards was purchased by Foley Family Wines just three years ago, but that hasn't changed the goal of this acclaimed Santa Barbara estate. When this winery was first founded in 1972 by Leonard and Brooks Firestone, the Santa Ynez Valley was not known for its wine. It's status as an American Viticultural Area was granted in 1983, largely due to the work of the Firestone family.

Their great success led them to open their second facility in Paso Robles, just prior to closing a deal to sell both (plus 400 acres in Santa Ynez) to their longtime associate Bill Foley. Now, the Firestones have turned their attention to their other projects: the boutique Curtis Winery and the Firestone-Walker Brewery. Of course, Foley promised to continue on with Firestone Vineyards' vision; their estate offerings include several blends and varietal wines including Cabernet Sauvignon, Chardonnay, Gewurztraminer, Pinot Noir, and Sauvignon Blanc.

Winery - Firestone Vineyards
Location- Los Olivos, California
Wine - Firestone 2006 Santa Ynez Valley Merlot
Varietals - Merlot
Appellation - Santa Ynez Valley
Alcohol - 13.5% v/v
Price - $18 USD

Nose/Aroma - Boysenberries, vanilla, and tea leaves.
Palate/Flavors - Black cherries, hazelnut coffee, and cedar oak. Medium-high acid, slightly bitter and astringent with good tannin structure. Long chocolately finish.
Food Pairing - Prime rib and mashed potatoes.
Comments- Nicely balanced, smooth tannins. I love the acid structure this wine has, and the flavor profile too.

Texture

2010-12-16T22:50:00.000+08:00

Back to New Zealand

2010-12-15T22:40:00.000+08:00

After receiving an offer of employment three weeks ago, I quickly sent my visa application to the New Zealand embassy. I'm always in a bit of a rush to get all the formalities taken care of once I find a vintage job (visa, flights, etc.). After hearing my application may be denied last week, I was relieved when I found out today my application was accepted! I'm pretty excited to get back to New Zealand for a handful of reasons.

First, I'm going to be working in a new place. I am set to start on the 1st of February in Blenheim, the hub of the Marlborough growing region. Located in the north eastern corner of the South Island, Marlborough is the country's most renowned wine region. This will be my first visit to the South Island, too.

Second, I'm going to be working at the same place. The facility I have been working with the past two vintages was acquired by the Blenheim facility just recently. After the first couple weeks of training in Blenheim, I'll be returning to Gisborne to help with the bulk of vintage there.

Third, I'm going to be doing a fair bit of traveling. As I mentioned, my job will begin with two weeks in Blenheim. Then, I head to Gisborne for about two months before I return to Blenheim for a month (they have a very short harvest period). I finish off my stay with another month in Gisborne.

Fourth, I'm going to be helping make a large portion of the country's wine in 2011. The two facilities combined intake approximately 14% of New Zealand's total wine grape tonnage (40,000 of 285,000 tonnes). With both facilities producing a broad range of varietals and styles, I will be involved in a pretty good cross section of New Zealand's wine industry.

Fifth, I love New Zealand. The people, the countryside, the wine, the waves. It's a beautiful country and a place that I have happily called home for a significant part of the past two years. I can't wait to catch up with all my friends, have some new experiences, and make some great wine.

Lake Cachuma

2010-12-14T23:12:00.000+08:00

I barely caught the last light of the evening in Santa Ynez Valley for this shot of Lake Cachuma.

Montana 2007 Terrior Series Waihirere Chardonnay

2010-12-13T23:23:00.000+08:00

Montana created the Terroir Series to showcase how varietal expression varies based on terrior in New Zealand's wine growing regions. As the country's largest wine producer, Montana has been leading the New Zealand wine industry for years. Grapes have been grown on Montana's Ormond Estate Vineyard for decades, and their knowledge of its history is obvious. Wines produced from this vineyard are consistently among the best Chardonnays in the country.

Winery - Montana
Location- Gisborne, New Zealand
Wine - Montana 2007 Terrior Series Waihirere Chardonnay
Varietals - Chardonnay
Appellation - Gisborne
Alcohol - 13.9% v/v
Price - $29 NZD

Nose/Aroma - Peach and melon with a hint of nutiness.
Palate/Flavors - White peach and grapefruit flavors dominate, accentuated by rich cream and vanilla flavors. This wine is soft but quite mouth-filling, with a good balance of acid. Lingering finish of peaches and cream.
Style - Burgundian.
Food Pairing - Some nice garlic buttered crayfish (term used by Australians and New Zealanders to refer to spiny lobsters).
Comments- Beautiful wine, some time in the bottle has allowed it to develop nicely. Still has plenty of life left, I think it will continue to improve with another couple years.