Wine 1020

Harvest season in Napa County’s wine country began at Peju Winery in Rutherford on Tuesday morning.

Allen Balik

In real estate, the mantra is “location, location, location,” while in the diamond industry, the quality is gauged by the “4 Cs”—color, clarity, cut, and carat. Are there similar standards when it comes to evaluating wine?

During a recent wine tasting I led, the conversation turned to the question, “What essential factors determine the quality of a particular wine?” We briefly discussed various factors such as terroir (the grape vine’s comprehensive environment), the winemaking process, and marketing strategies. However, we couldn’t pinpoint a precise set of standards.

During a recent group conversation, I was reminded of an insight I had years ago in a similar setting. It struck me that the essence of a wine could be evaluated based on the “3 Vs” – variety, vineyard, and vintage.

How well does the wine reflect its grape type? Does it embody its geographic origins? Does it capture the essence of its year of production? This simple yet profound realization has guided my approach to understanding and judging the true essence and quality of wine ever since.

In a lively debate, although opinions varied, there was unanimous agreement about the crucial role of the 3 Vs and their hierarchical importance. Primarily, a wine’s varietal character should be pronounced, supported subsequently by its vineyard roots and the specifics of its vintage.

Each grape variety bears a distinctiveness that has been recognized and perpetuated through generations in the traditional craft of winemaking. The inherent character of a variety forms the cornerstone of the 3 Vs, whether it appears alone (such as in Cabernet Sauvignon and Merlot) or as a vital component of a masterfully blended wine (like those of Bordeaux and Southern Rhone).

Over recent decades, the adoption of an “international” style, heavily influenced by critics and the 100-point rating system, has led to the homogenization in the distinctiveness of various wines. Techniques in modern viticulture and winemaking have obscured the unique characteristics that differentiate one wine from another, making it challenging to distinguish between wines like Pinot Noir and Syrah or Cabernet and Merlot solely based on their varietal traits, which I consider crucial for assessing quality.

Terroir, which includes factors like soil type, drainage, exposure, temperature, and elevation, varies significantly across different vineyards and regions such as appellation or AVA. These elements impart a unique identity to wines originating from specific locales. Winegrowers who produce fine wines appreciate and accentuate the uniqueness of their respective vineyards in their wine production, highlighting the terroir’s role in shaping the wine’s character.

A wine such as Tempranillo from Spain’s Rioja should have noticeable differences when compared to one from California. Similarly, a refined high-altitude Malbec from Argentina should exhibit distinctions from a Malbec grown in the rustic terroirs of France’s Cahors region. Unfortunately, the prevalent international style often diminishes these nuances. Nonetheless, the inherent characteristics of a region remain essential in evaluating the quality and identity of wines.

Not all vintages are alike, with yearly variations often being the most pronounced among the factors affecting wine quality. Even within the same vineyard, under the same winemaker and using the same varietal, wines can vary dramatically from year to year. These differences have become more pronounced in recent years due to significant fluctuations in global weather patterns impacting temperature and rainfall.

Fortunately, even in less favorable vintages, some exceptional wines are produced. What might be a stand-out vintage in Napa might not showcase the same characteristics in Sonoma, the Central Coast, Europe, or the Southern Hemisphere. Vintage is an aspect we cannot control, and it often plays a decisive role in the quality of wine produced, encompassing the influence of variety and vineyard.

Understanding the vital importance of the three Vs – variety, vineyard, and vintage – has always been part of my evaluation of wine quality. Delving into these components has been both enlightening and rewarding, and it leads me to contemplate a potential fourth V – value, a topic I plan to explore later.

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Explore one of the unique wine estates located in the city of Napa, and discover why vineyards are rare within the city’s limits.

Securing a winery use permit in Nape County is both costly and time-consuming.

With over fifty years of history in Napa, Monticello Vineyards, a family-operated winery, is now at a crossroads due to internal disputes about possibly selling the property.

On Friday morning, Napa Valley College staff and supporters initiated the groundbreaking ceremony for a new wine education facility, which is planned to be completed in two phases.

Vineyard proprietors on Atlas Peak have initiated a lawsuit claiming they are owed almost $120,000 for grapes that were not paid for.

William Cole Vineyards winery recently highlighted Napa County’s approach to code compliance issues.

In 2023, Napa County’s total agricultural value surpassed $1 billion.

The Napa County Planning Commission turned down the Vida Valiente winery proposal due to its location on a narrow road in a zone vulnerable to fires.

John Chaix obtained a county permit to establish a micro-winery in the Rutherford region.

This week, six Ukrainian wine producers are visiting Napa Valley to learn about regenerative viticulture and natural wine production techniques from some of the region’s top winemakers and agricultural experts.

Allen Balik, who lives in Napa, has over 40 years of experience as a wine collector, consultant, author, and enthusiast. He is also involved in fundraising. You can contact him via email at allenbalik@savorlifethroughwine.com.

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The harvest season in Napa County’s wine country started this Tuesday morning at Peju Winery in Rutherford.

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Once upon a time, in the land of snobby sommeliers, a diner was expected to make a split-second decision about a wine’s acceptability the moment a taste of a wine was poured. The wine professional, bottle in hand and a look of superiority on his face (they were all men in this dark history), stood at the ready to challenge any assertion the diner may have attempted to make about the quality of the wine. He had already taken a sniff and a sip from the polished tastevin worn around his neck and had pronounced it fit to drink; the ceremony was all for show and said diner’s opinion was entirely beside the point. Fortunately, we’ve moved into a new era and world of sommeliers.

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The rules of sending a bottle back at restaurants have changed. While it’s probably still best to only do so when there’s something genuinely wrong with the wine—such as it has suffered from cork taint (TCA), been overpowered by Brettanomyces, undergone oxidation, or refermented in the bottle—we spoke with several sommeliers and beverage directors and were repeatedly told that they will take a bottle back simply if the customer doesn’t like it. “Even if a bottle is not flawed, I take it back as I want the guests to leave happy and want to come back because they will remember that they were treated well,” says Aviram Turgeman, beverage director at New York City’s Chef Driven Hospitality.

Unlike the sommeliers of old, today’s crop is interested in helping their guests have the best experience possible, which means exchanging a bottle even if it is perfect. “After resolving the issue and providing a new bottle, I will taste the returned wine behind the scenes,” says Genaro Gallo Escudero, wine director at Eight Tables restaurant in San Francisco.“Whether the guest’s complaint is valid or not, they should not have to drink something they believe is not up to standard.” In the best-case scenario, the problem will be pointed out as soon as the bottle is presented, but sometimes flaws are not immediately obvious. Even so, it’s never too late to call your wine professional back to the table and ask them to re-evaluate the bottle with you.

“In an ideal world, the guest should let the service professional know right away, when they first taste the wine, that it is flawed,” says master sommelier Des Echavarrie. “In practice, it is almost always 10 to 20 minutes later and after the wine has been poured.” He points out that once a significant portion of the wine has been poured it makes it difficult for the establishment to return a problematic bottle to the distributor for credit but adds that “regardless of whether it is economically prudent, a restaurant should make every reasonable effort to accommodate the guest.”

It helps if the sommelier takes a sip before pouring, but we don’t always see that put into practice. One exception is Alex Ring, Michelin Guide 2023 Chicago Sommelier Award winner and wine director at Chicago restaurants Sepia and Proxi. “I taste every bottle I open, so I’ll usually intercept a flawed bottle of wine before it gets into the guest’s glass,” he says. “I’m also familiar with the offerings on my list, so if I know a wine tends toward being funky, I make sure to have a quick conversation with the guest before I pull the cork.”

That’s a crucial point: It’s important to know what you’re ordering and what to expect. Wine professionals are in line on this point as well, all stating that it is their job to let the customer in on what to anticipate when the bottle is opened. Scott Stroemer, beverage director at Chicago’s Michelin-starred Galit, tries to do it with honesty and humor on his wine list. “We often use blurbs, for lack of a better term, on the menu that serve that purpose,” he says. “‘Chuggable Pet Nat of ancient Cypriot red varietal’ works as a gatekeeper of sorts, to invite the natural wine fans in while telling people this isn’t what you’re looking for if you want Champagne or Prosecco.” While Turgeman doesn’t add coded language on his wine list at Chef Driven’s recently opened restaurant Acadia, he always makes sure to point out the style of wine being ordered if it may fall on the funkier side of the spectrum. “It is our job to explain in a language or verbiage [people] would understand, such as a friendly heads up about farmyard aromas or a ‘good stink,’ or to explain that oxidation can be pleasant,” he says.

What happens if you return a bottle that’s not actually flawed? While it’s not something you should do on a regular basis, you can rest assured that the bottles go to good use. Echavarrie tells of a returned wine he describes as “an expensive bottle of Burgundy abbreviated by three initials,” which the customer thought was off, but he and the wine director found to be in perfect condition. “We poured the wine for other guests in a different part of the restaurant that would have never gotten to taste it otherwise,” he says. Grace Newport, beverage director at San Francisco’s Epic Steak, says sometimes she’ll set those opened bottles aside until the end of service where she can use them for some staff education. Receiving a different style of wine than expected can even have a silver lining for the customer who ordered it. Turgeman tells of a guest who ordered Châteauneuf-du-Pape Blanc and was surprised by the white wine, not red, that was opened at the table. “They were apologetic about it, but I insisted that they keep the glasses I poured just so they could see how great it was. I brought them the bottle of rouge, which they enjoyed, but now they are big fans of Châteauneuf Blanc.”

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2024 marks a significant rise in Wine & Golf partnerships and events. Earlier this year, we discussed the Monticello Wine Trail’s Winemaker’s Golf Tournament and Primland’s inaugural Highland Golf and Wine Classic. Recently, we’ve seen a promising collaboration commence between William Hill Estate Winery and the Wyndham Championship, which started on Thursday, August 8th and concludes on Sunday, August 11th.

Visitors of the tournament will encounter William Hill at the Sunbrella Wine Deck, an airy pavilion that provides views of the 17^th fairway at Sedgefield Country Club in Greensboro, NC. Available for attendees are varietals like William Hill Chardonnay, William Hill Cabernet Sauvignon, William Hill Pinot Noir, and William Hill Sauvignon Blanc. Additionally, exclusive William Hill Estate and Wyndham Championship carafes are offered for sale.

Davis Riley, a notable golfer on the PGA Tour, is also an avid enthusiast of William Hill’s wines. As of 4:45pm on Saturday, August 10th, he is tied with several others for 28th position, holding a score of -5 for the tournament.

“I’m thrilled to team up with William Hill Estate Winery this season. Enjoying their Chardonnay after a game, while hanging out with friends, or during a date night is the perfect way to unwind. Cheers!” -Davis Riley, PGA Tour Golfer.

Wyndham Championship Final Round Schedule:

7 a.m. – 6 p.m., Gates Open
9 a.m. – 6 p.m., Hospitality Open

Following the finality of play: Presentation of Sam Snead Cup

6 p.m., 18th Green (time approximate)

Visit williamhillestate.com to learn more about the official wine sponsor of the PGA of America.

Courtesy of William Hill Estate Winery

The temporary restraining order obtained by Napa County Supervisor Belia Ramos against a Napa winery executive in June has been resolved and lifted following a settlement between the parties involved.

Ramos had secured the restraining order against Debra Dommen, vice president for government and industry affairs at Treasury Wine Estates, on June 28. The removal of the order was authorized by Napa County Judge Joseph J. Solga, after representatives for both Dommen and Ramos declared on Thursday that they had come to an understanding.

In her request for the restraining order, Ramos claimed that Dommen disclosed a confidential document related to a child welfare investigation involving Ramos and her oldest daughter. Ramos contended this act was designed to dissuade public support for her during the March county supervisors election, which she ultimately won.

The agreement prohibits Dommen from sharing or distributing the letter, along with other stipulations. Additionally, she needed to give a sworn statement on Thursday.

Dommen’s lawyer, Kevin Block, expressed that his client is glad that the matter has concluded.

“We all lose when elected officials leverage legal action to target their political adversaries,” stated Block.

Stephen Montagna, representing Ramos, mentioned that Dommen’s statement is crucial “to safeguard the family’s privacy and hold accountable those who violated it.”

Montagna highlighted that the core of the case was to protect the privacy of Ms. Ramos and her children, ensuring that any continued distribution of legally confidential information by others was legally prevented. He emphasized the damaging effects of such actions on Ramos and her children.

“The harmful act carried out by Ms. Dommen against Supervisor Ramos and her children was condemnable,” Montagna expressed in his communication with The Press Democrat on Friday. He criticized certain members of the Napa community for aiding Ms. Dommen despite knowing the sensitive and confidential nature of the information concerning minor children.

For further details, contact Staff Writer Edward Booth at 707-521-5281 or edward.booth@pressdemocrat.com.

I always have a bottle of this wine on hand.

In the heat of summer, there is simply nothing better than a chilled glass of crisp white wine. While I truly love perusing the aisles of a local wine shop to find a fun new bottle to try, sometimes it’s nice to have a go-to that doesn’t require splurging. Though I’m more cautious of super inexpensive wines, especially whites, you don’t necessarily have to break the bank for a good bottle and Trader Joe’s Espiral Vinho Verde proves it.

There are a few things you should always buy at Trader Joe’s, and this is one of them. The under $7 bottle has been a staple on my wine rack since I first found it on the store’s shelves in 2019. Just about every time I make a trip out to Trader Joe’s, I pick up a bottle (or two…) because I never know when they might be sold out.

Trader Joe’s

It’s zippy, refreshing, and sparkling—but not overly effervescent. This Vinho Verde hits the spot every time and is practically made for warm-weather front porch sipping from a rocking chair, poolside lounging, and summer sunset viewing. (Though it’s just as delicious enjoyed anytime of year, no special occasion necessary!) I like having it on hand for impromptu happy hours or an easy last-minute host gift when zhuzhed up with a nice ribbon and note or wrapped in a decorative tea towel.

Plus, the twist top makes the bottle great for on-the-go adventures and picnics so you’ll never have to worry about a forgotten bottle opener. And of course, you can’t beat the low price. At about $1 per glass, I think it’s especially great for using in lieu of sparkling water or champagne for bubbly cocktails.

Without getting into the nitty-gritty, Vinho Verde is not a grape, but rather a region in northeastern Portugal known for its lush, green landscape and production of equally refreshing white wine named for the area’s vegetation.

Made from a blend of lesser-known white grape varieties, including Alvarinho, Arinto, Loureiro, Avesso, and Trajadura, the Vinho Verde is light and bright with notes of fresh, unripe fruit, lemon-lime, and hints of melon. Across the board, it’s also known for its lower price point and ABV (alcohol by volume) which averages 10-12% by nature. Trader Joe’s Espiral is only 9% ABV.

Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Josh Hoggle

Most importantly—chilled! I’ll enjoy a glass of Trader Joe’s Espiral Vinho Verde as is or use to make a fun spritz-style cocktail.

If it’s happy hour, I love pouring a glass to accompany a good nutty and fruity charcuterie board. The subtle effervescence also makes it a nice complement to just about any summer produce-based meal, simple white fish, and crunchy-citrusy salads.

Related: 33 Stellar Summer Farmers’ Market Recipes To Make The Most Of Fresh Produce

While satisfying for a refreshing glass of wine as is, you can also dress up Trader Joe’s Espiral Vinho Verde into your favorite sparkling cocktail. Simply replace the sparkling water or sparkling wine in any of these recipes or craft your own cocktail with it.

Strawberry-Rhubarb Spritzes

Hugo Spritz

French 75

Frozen Georgia Peach Spritz

Strawberry Spritzer

Strawberry And Peach Sangria

Aperol And Blood Orange-Mint Spritz

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Read the original article on Southern Living.

We receive numerous inquiries about wine, so we decided to share some of the most frequently asked ones to satisfy your curiosity. Keep those questions coming!

Q: Is it proper to chill a red wine?

A: Absolutely. Lighter wines, in particular, taste much better with a chill. Even producers of beaujolais—a low alcohol, lighter wine—recommend it be chilled. The same is true for grenache and most syrah. However, we extend chilling to all red wine, especially in summer months when al fresco dining can warm wine quickly.

If you have a cellar or wine cooler, your wine is probably 55-60 degrees. But it can warm fast over an hour-long meal. We use a chiller jacket that is kept in the freezer. They are very inexpensive. Or, you can dunk the bottle in an ice bath. However, chilling it below 55 degrees closes down the flavors and accentuates the tannins.

Q: Why can’t I find a good wine under $15? It seems like the average price of wine is rising. Is it me?

A: Indeed, the cost of wine is rising along with milk and a lot of groceries. While we remember spending $8 for a bottle of good wine in the 1990s, you can’t do that any longer if you still demand quality. The sweet spot for inexpensive but good wine is closer to $20 today.

According to a Wine Analytics Report, wines below $11 saw a decline in value and volume. But wines in the $15 to $19.99 tiers saw 1% growth while the $25-plus tier saw 1.5% growth. Consumers might be more comfortable with the economy and thus more willing to pay more for good wine.

If you’re on a budget, you should try bulk wine in cans and boxes. We were surprised to find palatable wines in this volume, even if we don’t see ourselves drinking it. Look for producers Juliet and Tablas Creek.

Otherwise, look for wines from Portugal and Spain — two areas making fabulous wine under $25.

And, wines from Argentina’s Domaine Bousquet are really good for the money and easy to find.

Q: How long will wine last after it is opened?

A: We never keep wine for more than a few days, even if we use a preservation system that removes the oxygen. There are expensive systems costing more than $200 that arguably will protect open bottles for a week or more, but we suspect most of our readers aren’t willing to spend that much on a preservation system.

An open bottle of red wine is best preserved by pumping out oxygen with a $30 reusable Vacu-Vin and putting it in the refrigerator. Chilling helps preserve a red wine, but be sure to let the temperature come up to 60 degrees or so when you re-open it.

Wine, especially white, that has been open for more than a few days will taste oxidized.

Q: I need to find wines for my son’s wedding. Do you have any suggestions?

A: We have been to a couple of weddings this year and have been largely disappointed in the selections. Frankly, couples don’t have much choice because the caterer or restaurant offer few options. If you can bring your own wine, you will find better value.

First, don’t bother offering expensive champagne. Guests will probably have the one glass offered as a toast and they won’t be focused on quality. Prosecco is fine.

Second, include a rosé, a versatile wine and generally inexpensive. We find it reliable at low costs and universally enjoyed.

Our general rule when we go to weddings is to drink white wine. Sauvignon blanc, for instance, is another grape variety generally good at all price points. Cheap chardonnay is going to taste cheap. Even worse, are the cheap pinot noirs, merlot and cabernet sauvignons.

For reds, you’re better off to look for blends, syrah and zinfandel.

Q: I have a bottle of 2015 chardonnay that I found while cleaning out my father’s house after he died. Will it be any good?

A: We are constantly asked about the durability of an old wine someone inherited. It is a difficult question to answer without just saying “it depends.”

It depends on the storage conditions. A wine stored on its side in a 55-degree cellar has a better chance to age gracefully than one kept in a cupboard or closet.

It also depends on the wine. Red wine, in general, will last longer because it has tannins — a natural preservative. Even so, a cabernet sauvignon from Bordeaux has an even better chance than, say, a syrah from California.

We have enjoyed many chardonnays from Burgundy and even California that are a decade old. Again, it depends on the producer. Don’t expect an old Fetzer chardonnay to taste as good as a Corton-Charlemagne.

Here are a few pinot grigios we recently enjoyed:

Marco Felluga Mongris Collo Pinot Grigio DOC 022 ($21). With grapes grown in mineral-rich but poor soils in the Collio region of Italy, this pinot gris has bright and fresh floral aromas with apple and pear flavors.

Alois Lageder Porer Vigneti delle Dolomiti Pinot Grigio IGT 2022 ($30). With a little more complexity and richness than most pinot grigios, this version from the Alto Adige region is very fresh with a note of minerality and apple flavors.

Riff Delle Venezie Pinot Grigio DOC 2022 ($12). A great value, this pinot grigio has simple apple and pear notes. A great sipper on a warm afternoon.

CK Mondavi and Family Classic California Pinot Grigio 2022 ($8). Classic peach and pear notes with a dash of spice dominate this reasonably priced wine.

Etude Carneros Pinot Gris 2020 ($32). We will always remember this house for Tony Soter’s pinot noir. Beringer Blass now owns the winery and continues to make good wine, including this fruity pinot gris that is guaranteed to please consumers. Abundant tropical fruit notes with citrus and mineral nuances. Soft texture makes it a nice match to cheese.

Dutcher Crossing Proprietor’s Reserve Petite Sirah 2019 ($36). This is a delicious petite sirah for summer barbecues. From the Dry Creek Valley, the wine has juicy plum and blackberry flavors with hints of chocolate and espresso.

Tom Marquardt and Patrick Darr have been writing a weekly, syndicated wine column since 1985. See their blog at moreaboutwine.com. They can be reached at marq1948@gmail.com.

Venetian Style Architecture Featured at Del Dotto Estate Winery & Caves in Napa Valley, CA

If you drive down Highway 29 in Napa Valley it is hard to miss the imposing stone and iron gates of Del Dotto Estate Winery, with the massive pottery amphorae flanking each side. But if you decide to turn in, there is an even more breathtaking structure at the end of the driveway – a Venetian-style palace that has been built into the hillside, complete with wine caves.

“When we researched our family history and discovered that it is Venetian and dates back to 1150, we decided to design a winery that honors our heritage,” stated Dave Del Dotto, co-owner and founder, during my recent visit to the estate.

Dave, a retired real estate and infomercial tycoon, and his wife, Yolanda, invited stone masons from Italy to construct the 16,000 square foot palace, complete with a marble exterior, fountains, statues, olive trees, and vineyards. Inside visitors are awestruck by the domed ceiling with massive chandeliers made with Murano glass, soaring arches, marble pillars, stone mosaics, and exquisite Venetian art. And echoing through the sound system is thrilling opera music.

“My Dad loves opera music, as you may guess,” said Desirée Del Dotto, Chief Operations Officer and Marketing Director for the winery, as well as the three other wineries the family owns (Piazza Del Dotto Winery & Caves, Villa del Lago, and the original Del Dotto Historic Winery on Silverado Trail).

After several years of construction, Del Dotto Estate Winery & Caves opened its doors in 2007, and quickly became a showcase winery in Napa Valley, as well as a favorite place for the Kardashians to visit.

“We have welcomed and filmed with the Kardashians here on three different occasions, and it was an honor that Kylie Jenner selected us as her first winery to visit when she turned 21,” reported Desirée.

Italian Art, Mosaics, & Murano Chandeliers Featured at Del Dotto Estate Winery

Perhaps part of the reason that celebrities and thousands of other visitors are attracted to Del Dotto Estate Winery is the unique wine tasting experience they offer.

“We believe in allowing guests to taste not only the different grape varietals and appellations of Napa Valley, but also to experience the impact of different types of oak aging on wine,” explained Desirée as she and Dave escorted me into the ‘sacred caves.’

Oak wine barrels lined both sides of the very long cave, with intricately tiled floors and walls, and more massive chandeliers. Desirée used a wine thief to deftly extract red wine from a barrel, and poured it gracefully into our waiting wine glasses.

“This is cabernet sauvignon from Napa Valley’s St. Helena AVA and is aged in French oak,” she explained. “Next we will try the same wine in American oak.” The difference is quite astounding, with the French oak providing delicate notes of honey and allspice, while the American oak enhanced the wine with broader swaths of crème brule, mocha and vanilla.

“We ask visitors which they prefer, and encourage them to ask questions, rather than lecturing to them about the wine,” explained Dave.

Desirée said that many visitors ask her what her favorite wine is and she responds that her opinion doesn’t matter. “Wine is like art, and you like what you like. It doesn’t matter what I or someone else like.”

Not to be outdone, Dave chimed in. “Wine is like liquid art. It is like going to the Louvre, and if you were able to take down a painting or a statue and drink it – that would be the art.”

Altogether the Del Dotto’s make approximately 30 different variations and vintages of Napa Valley cabernet sauvignon in very small lots, with visitors allowed to taste directly from 5 to 8 barrels, as well as assorted bottled wine. Guests then select the barrels they prefer and the Del Dotto’s will bottle and ship the wine to them.

“Our biggest challenge is that we sell out of our wines very quickly with this tasting method,” admitted Desirée.

Desiree Del Dotto, COO of Del Dotto Winery, Pouring Wine from Barrel for Visitors

Over the years the Del Dotto’s have managed to receive many high-scores from wine critics, especially Robert Parker, who awarded them three 100-point scores. One of these was for their 2012 vintage of ‘The Beast,’ which is a special red blend made from select vineyard rows.

“We named it ‘The Beast’ because the first time a good friend tasted it, he called it a ‘beast of a wine,’’ explained Dave.

The wine, sold in a special ‘caged box,’ is produced in very limited quantities and typically sells out to wine club members almost immediately at the current price of $295 per bottle. It is a robust red blend with rich, concentrated flavors of cassis, black plum, graphite, cocoa, and espresso beans, with a long complex finish.

Dave mentioned that ‘The Beast‘ is frequently resold on the secondary market in Asia to collectors, who have paid up to $1000 per bottle for it, “and have sent me videos of how they have taste-offs comparing it to Chateau LaTour.”

‘Sacred Caves’ at Del Dotto Estate Winery in Napa Valley

But Del Dotto Estate Winery doesn’t only focus on cabernet sauvignon, as they own a hilltop vineyard in the Sonoma Coast where they produce high-end pinot noir and chardonnay. They also make sauvignon blanc, syrah, cabernet franc, merlot, sangiovese, and several delicious sparkling wines. Altogether they own 108 vineyard acres, and produce around 20,000 cases of wine per year, which they primarily sell directly to consumers.

Visitors to the estate can make an advance reservation for a Bar Tasting for $75 per person or Cave Experience and Barrel Tasting for $120 per person. A good plan is to schedule a morning tasting at Del Dotto Estate Winery and then drive a few minutes down Highway 29 to visit their second winery, Piazza Del Dotto Winery & Caves. Here you can enjoy an oven-baked pizza on the terrace overlooking the organic garden. This winery features an even larger cave network dug back into the hillside, and an Italian-inspired barn with turkeys, chickens, and peacocks.

The Del Dotto Wine Family – Giovanni, Desiree, Yolanda, and Dave Del Dotto (left to right)

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Event organizers mentioned that they promptly refunded all ticket purchasers upon being informed that the event could not be held at Resorts World.

Three years ago, a group of wine industry outsiders took a bold step into the sector by offering premium, non-vintage and non-varietal wines priced at $40. The bold part? It’s boxed wine.

Boxed wine has never had a stellar reputation among even casual wine drinkers, but meeting sustainability goals has winemakers rethinking the entire process, including how wine is packaged.

Gratsi Wine’s unconventional approach has proven successful; the Washington-state brand says it is on track to sell more than 200,000 cases this year.

Gratsi’s marketing strategy—centered around connection and community—has played a significant role in its success. Inspired by the simple Mediterranean lifestyle, Gratsi aims to bring the essence of slow mornings, quiet towns, fresh food and great wine into the homes of its customers. The company utilizes captivating storytelling and vivid imagery of Mediterranean destinations across its digital platforms, offering recipes, music, movies and books to inspire and connect with consumers. Additionally, products like Gratsi glassware and a recipe book enhance the immersive experience, encouraging customers to savor life mindfully.

In 2023, Gratsi Wine expanded from its direct-to-consumer model into retail markets, beginning in Connecticut, where over 1,000 cases were sold in April. As of June 3rd, the company has expanded its retail presence to Delaware, Maryland and Washington, D.C., continuing its growth and reaching new markets.

Gratsi founder Stephen Vlahos recently shared more with Forbes about market expansion, innovative strategies, challenges and future plans for the winery.

We launched as a direct-to-consumer company during Covid, and the box was a perfect way to ship wine to customers as a 9-liter case of boxed wine is one-third of the weight and one-fourth of the size of a 9-liter case of bottles. To us, DTC is a totally different competency than launching retail. We wanted the retail launch to be focused and limited, really figure out how to convert customers in person versus online, and then scale.

We have always seen Gratsi as a large-scale commercial grocery product, so we wanted to pick a broadly representative American market and not a unique large metro like New York or Los Angeles. Connecticut was perfect for us because of its great food scene and diverse immigrant culture, and it was an avatar for the rest of the country.

Initially, we got pushback from distributors and retailers because we were first to market and no one had sold a $40 box of wine at scale. So we said, just put it in the store and we will convert customers with tastings and events. Customers in Connecticut started buying the wine in large volumes and our distributor was onboard to expand the footprint. Again, it’s important to us that we are in markets that represent the American consumer as a whole, not just a few major metro areas.

To us, the most important factor in our wines is quality, taste and price to value ratio. We wanted to be open minded as to where the wine came from. Our number one goal was to find the best wine at the best price. After tasting wine from all over, we fell in love with Washington state. We thought the wine was absolutely delicious and very reasonably priced. We had a desired profile in mind, not a bias towards a certain varietal.

The goal for our wine was to be reminiscent of young European table wines—which meant no oak treatment—young, fruity and dry wines that are easy to drink with or without food. We also thought that the bag in box, if done correctly, had a really high upside for market opportunities. It’s perfect for at-home consumption; it just needed a great wine and brand to legitimize the category.

Our wines are grown and crafted using certified Sustainable Washington and Washington salmon-safe standards, which signifies a commitment to high quality fruit, environmental stewardship and healthy communities. These standards include requirements to use natural interventions to the highest level possible, including minimal spray treatments, naturally limiting weed growth through the use of competing row crops such as wheat, eliminating harmful vineyard runoff, water quality protection, enhancement of native biodiversity on vineyard sites and fair wages and safe working conditions for workers.

And Gratsi wines are clean and keto-friendly thanks to being zero sugar and only using all-natural ingredients. Many wines are fermented dry and have very little to no residual sugar at the start of the winemaking process. However, due to the use of low quality and inexpensive fruit as well as poor winemaking practices, these wines then require sugar and a host of other additives to be added back into the wine to make a finished product that is palatable. This leads to a wine that is not clean drinking and contains considerable amounts of residual sugar. Gratsi uses only the highest quality fruit from vineyards that use sustainable growing practices and never adds sugar or unwanted additives to enhance color or flavor.

Our entire team has a deep love for and fantasy of living the slow, simple Mediterranean life. We find creators who we personally find interesting and look for recipes, playlists, travel guides and general content that we personally love. Then we just try to share it with our customers.

The biggest challenge from the beginning was converting the $12 to $30 per bottle customer to start buying boxed wine. It has been a slow grind, but once customers trade in the bottle for the box, they stay. It seems that the tide is turning and customers are starting to adopt the premium boxed wine as a full-time replacement for their $20 bottle.

As customers are focusing on how much they spend at the store, the box is a clear cost-saving mechanism. Plus, the boxed wine packaging is so efficient, it allows us to have a bigger budget for the wine itself. Once customers pay half the price as they would for four bottles and the wine is superior, it’s game over.

Our team is full of wine lovers, but no one is from the wine industry so we have taken a very elementary, common sense approach to our strategy. Do we love this brand? Is this our favorite wine to drink? Do we like the way that it tastes and how it makes us feel the next day? We were really blown away at the contrast between American and European wines, in regards to the residual sugars and additives. We just said, let’s make a wine that reminds us of a pitcher of European table wine that you would have at a cafe in Sicily. If people like it, great. If not, that’s okay, too.

We feel very confident that we know how to successfully activate a market. Our plans are to expand into more than 15 states by 2025 and all 50 by 2026. It’s time for Gratsi to hit the mainstream at scale. We do not have plans to expand our offerings as we feel we cover the spectrum for our customers. It’s possible that we offer smaller volume packaging, but it isn’t in the short term plan for the business.

Internally, our team has a fantasy of living the slow life in the Mediterranean and the name is paying homage to this lifestyle of the slow, simple life. “Grazie” means thank you in Italian, but that spelling was too expensive for us to trademark. The domain name of “Gratsi” was very reasonably priced, so Gratsi it is.

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