Renowned Winemaker for Iconic Brands Crafts Exclusive Pinot Noir Under His Own Label
Coastlands Vineyard
She embodied strength, freedom, and natural elegance, her hair catching the sunlight as she meticulously prepared the soil for an assortment of 18 Pinot Noir clones. These were the types of grapes that produced wines without the robust structure or the intensity of the popular Cabernet Sauvignon. Unlike the masses, she thrived on exploring uncharted territories. Her past adventures included crafting surfboards in the 1950s, piloting aircraft for swordfish spotting, and dedicating a quarter-century as the art director at Practical Vineyard and Winery magazine. Together with her husband, they ventured into their own path on their Sonoma Coast property in California, a mere three miles from the bracing Pacific Ocean.
In 1989, the couple embarked on a new journey, planting a vineyard of Pinot Noir alongside her marine biologist husband, well before the varietal gained popularity amongst premium wine enthusiasts for its finesse and enchanting aroma. They chose a serene spot, nestled among Bay Laurel trees, dominated by an ancient oak that bore the inscription ‘1906’—likely a memorial of the great San Francisco earthquake.
Their son Ross, a college student at the time, assisted in the vineyard to earn extra money. Ross harbored dreams of a professional music career, performing with his band while studying agroecology at the University of Santa Cruz, where he concentrated on soil science. At that point, he had no plans to pursue winemaking or take over the family vineyard, a mere acre and a half of Pinot Noir clones planted on their own roots, yet this small scale farming was a deeply cherished family endeavor.
A few of Ross Cobb’s records
At a pivotal moment in life, Ross chose to deeply engage not only with vineyards but also with mastering the craft of winemaking. His journey led him to work across Sonoma with esteemed wine producers, experiencing operations of various sizes and exploring different wine styles and grape varieties. Ultimately, he developed a deep passion for crafting small-batch, site-specific Pinot Noir through his own venture, Cobb Wines.
Ross also possesses an extensive collection of vinyl records, numbering around 8,000, though he admits to having lost count. With no specific organization to his collection, he enjoys the spontaneity of choosing a record at random, which influences what he listens to next. His collection reflects various phases of his musical taste, including albums that were given to him for free by collectors who needed to free up space. This eclectic collection underscores Ross’s philosophy of finding value in all things, provided one remains open to the possibilities.
Ross’s approach to wine mirrored his open-mindedness in music. Starting in 1994, his first professional engagement was with Ferrari-Carano, where he established their inaugural soil lab, absorbing how to produce fine wines on a grand scale. Seeking diverse experiences, he moved on to work with Randall Grahm at Bonny Doon Vineyard in Santa Cruz, a smaller enterprise about two hours south of Sonoma. Here, Randall was a pioneer in utilizing Rhône grape varieties and experimenting with unconventional grapes and winemaking techniques. The contrast between these experiences enriched Ross’s understanding and appreciation of winemaking’s vast spectrum.
He began his career with renowned Pinot Noir producers along the Sonoma Coast, starting at Williams Selyem as a viticulturist and enologist. He later joined Flowers Winery as an associate winemaker under Hugh Chappelle before taking the lead. His relationship with David Hirsch led him to launch the Hirsch Vineyards brand, serving as head winemaker until his daughter, Jasmine Hirsch, succeeded him.
Budbreak at Doc’s Vineyard neighboring Cobbs’ Coastland Vineyard
Meanwhile, Ross’s journey in the wine industry paralleled his parents’ venture of selling a special block of Pinot Noir grapes to Burt Williams, a co-founder of Williams Selyem, planted first in 1989. During a visit to taste various Pinot Noir clones at their small vineyard, they found that the Jackson 16 clone, believed to have originated in California in the late 1800s, suited their preferences best. Consequently, the Cobbs expanded their vineyard with more Jackson 16 plantings, adding another 12 and a half acres downhill, totaling 14 acres, becoming a reputed source for top-tier Sonoma Pinot Noir producers.
Remarkably, the original vines planted in 1989, grown on their own roots, have managed without irrigation for approximately 25 years.
Burgundy vineyards
Ross still maintains a passion for a broad variety of music, gravitating towards sounds that inspire him. However, his devotion to wine has grown more focused over the years. Initially crafting small batches of wine from his family’s land while holding a day job at another winery, he eventually left to dedicate himself entirely to nurturing his own brand. This commitment allowed him to delve deeply into the unique characteristics of each segment of their vineyards. His admiration grew for the way top Burgundy wine producers could encapsulate the essence of a place in their bottles. Despite financial constraints, Ross would frequently fly to Burgundy, armed with an assortment of fine California Pinot Noir wines. His visits were welcomed; many producers were eager to exchange knowledge. Ross considered himself fortunate to absorb centuries-old wisdom handed down through generations.
His pilgrimages to Burgundy numbered 14, despite suggestions from peers to explore other regions. Captivated by Burgundian wines, Ross sought to emulate their ability to distinctively represent the nuances of specific vineyard parcels. He was driven by the belief that Pinot Noir, with its sensitivity to terroir, was the perfect conduit for expressing the qualities of his family’s land and eventually broadened this endeavor by acquiring grapes from additional sites.
Coastlands Vineyard
Ross’s family owns the Coastlands Vineyard where he produces a unique wine using grapes solely from his mother’s initial plantings. He’s been experimenting with their preferred Pinot Noir clone, the Jackson 16. This grape not only has aromatic and flavor profiles cherished by his parents and the renowned Burt Williams but also shows potential resistance to phylloxera, a pest known for devastating European vineyards over a century ago. This resistance is notable since the traditional method to combat this pest has been grafting European vines onto American rootstock, and the Cobbs’ decision to plant Pinot Noir on its original roots is exceptional.
Ross emphasizes the measures they take to protect their vineyard from phylloxera, aided by its isolated location. With only two other vineyards nearby and neither affected by the pest, it remains a concern. If Jackson 16 proves resistant, Ross considers planting all his vineyards with own-rooted vines, hoping his daughter might continue this potentially groundbreaking work in viticulture.
Reflecting on the past, Ross recalls the influential moments of his parents planting the vineyard. As a college student unsure of his future, he didn’t appreciate those moments fully. It’s only later in life that the significance of such memories becomes clear, overshadowing past uncertainties. Despite safer career paths, Ross chose to deeply explore and innovate in the craft of making Pinot Noir, striving to achieve the distinctiveness of celebrated Burgundy wines.
During the peak of the harvest season in 2006, Ross’s mother, Diane Cobb, passed away. In remembrance, Ross and his father created a special wine from the original vines she had lovingly chosen, planted, and named it in her honor.
On days when the sun casts a warm golden light over the nearby Pacific Ocean, Ross is often reminded of his mother’s valorous spirit. As a young man overwhelmed by the task of vineyard work, her example of courage profoundly influenced him. Her fearlessness pushed him to take bold steps, including making a significant decision to no longer sell grapes from her cherished plot to another winery. Instead, he chose to craft wine from the Pinot Noir vines she established, dedicating it to her memory and continuing her legacy of boldly embracing life’s challenges.
Lineup of 2021 Cobb Pinot Noir wines
2021 Cobb, Coastlands Vineyard, Pinot Noir, Sonoma Coast, California: Composed entirely of Pinot Noir. This wine presents tantalizing flavors of mulberry coulis and a hint of cinnamon alongside raspberry cobbler, mingled with complex notes of broken earth and a radiantly vibrant essence.
2021 Cobb, “Diane Cobb,” Coastlands Vineyard, Pinot Noir, Sonoma Coast, California: 100% Pinot Noir. The aromas are simply scintillating on this beauty with an intense minerality and oyster shell notes fleshed out by deep red fruit flavors of cherry sauce balanced by higher-tone notes of cranberries with a long, expressive finish.
2021 Cobb, Doc’s Ranch Vineyard “Joann’s Block” Chardonnay
2021 Cobb, Doc’s Ranch Vineyard “Joann’s Block,” Chardonnay, Sonoma Coast, California: 100% Chardonnay. A dazzling nose of golden apples, lemon curd, and hint of hazelnut with crisp acidity highlighted by notes of stony minerality with a nimble body with a hint of richness. Doc’s Ranch Vineyard is named after Joann, the matriarch of the family that owns it and a friend of Ross Cobb. She adored Chardonnay wine and had the opportunity to taste the first vintage shortly before her passing.
2021 Cobb, Doc’s Ranch Vineyard, Pinot Noir, Sonoma Coast, California: 100% Pinot Noir. An exuberant nose of baking spices, black raspberry scones, and candied violets paired with a grounding note of tree bark and a touch of fleshy fruit on the palate, encapsulating an overall sprightly quality.
2021 Cobb, Doc’s Ranch Vineyard – Swan & Calera Selection, Pinot Noir, Sonoma Coast, California: 100% Pinot Noir. This wine beautifully captures aromas of lavender, fresh sage, and rose oil, combined with pristine red fruits. The palate is delicately structured, showcasing immense finesse.
2021 Cobb, Wendling Vineyard, Pinot Noir, Anderson Valley, California: 100% Pinot Noir. The aroma is compelling and rich, featuring a complex mix of black and blue fruits with layers of wild herbs and sweet tobacco leaf. The body is broad, complemented by crisp acidity. This vineyard is managed by Paul Ardzrooni, a fourth-generation grower, who oversees the vineyard management for all the vineyards from which Ross Cobb sources fruit.
From Grain to Glass: The Art of Crafting World-Class Vodka at Beluga
The range of Beluga vodkas available in the US
Beluga Vodka is a high-end vodka label owned by the Noblewood Group, a private entity in Montenegro. Established in 2002, the brand is celebrated for its luxury and finely produced beverages. It initially won acclaim for merging traditional Russian distillation techniques with advanced technologies.
Production was first set up at the Mariinsk Distillery in Siberia, Russia. In October 2022, Noblewood purchased all rights to the brand for $75 million, apart from the rights within Russia. Post-acquisition, the primary ingredients are sourced from a distillery in Latvia, and the final rectification and bottling occur in Montenegro.
The vodka is crafted from a base of 100% organic Scandinavian wheat. The production process includes a detailed fermentation and distillation using a column still equipped with six rectification columns. After distillation, the vodka undergoes a rigorous filtration process using quartz sand and birch charcoal filters. Subsequent to filtration, the vodka is matured for 30 to 90 days, varying by type, to augment its taste and smoothness.
Though Beluga vodkas are produced using the same mash bill and distillation methods, historically, subtle variations were introduced by adding small amounts of flavoring agents and using varied filtration techniques. Consequently, each Beluga vodka variation presents a distinct aroma and taste profile, yet maintains the spirit’s neutral essence.
According to TTB regulations, the addition of minor quantities of flavoring agents is allowed as long as they do not substantially change the vodka’s neutral character.
Beluga Noble Vodka
Beluga Noble Vodka, 40% ABV, 750 ml
Initially, the combination of water and malt spirit undergoes filtration through quartz sand. This is followed by another five-time filtration with the same method and then a three-time filtration through a column filled with silver-impregnated birch charcoal that stands 10.5 meters tall.
The vodka is also enhanced with small amounts of sugar, honey, an infusion of oatmeal, milk thistle extract, and vanillin. After these additions, the spirit rests for a period of 30 days prior to being bottled.
Appearance-wise, the vodka is perfectly clear. It emits delicate scents of citrus peel, white pepper, plus traces of honey and vanilla on the nose. The taste is smooth and creamy, with a mild sweetness characteristic of wheat-derived vodkas, complemented by flavors of oatmeal, honey, and a slight vanilla essence. The presence of malted barley imbues it with a deep, full texture.
It concludes with a clean and sharp finish, leaving behind a subtle aftertaste of white pepper and a nuanced sweetness.
Beluga, Transatlantic Racing Vodka
Beluga Transatlantic Racing, 40% ABV, 750 ml
The vodka undergoes the same basic filtration protocol used for Beluga Noble Vodka, only it undergoes a six-time filtration through quartz sand.
In addition, minute quantities of sugar syrup, malted barley extract, and wild strawberry extract are added to the vodka. The vodka is then rested for 45 days prior to bottling.
The vodka presents a transparent appearance. It offers a refreshing, slightly floral aroma, accented with notes of citrus zest and a hint of mint. On tasting, it feels smooth and almost oily, boasting a silky, viscous consistency. It introduces a light sweetness and reveals subtle tones of lime, white blossoms, and a faint mineral quality.
The concluding taste is extended, pure, and flowery, mildly accented by citrus with a brisk, clean finish.
Beluga Allure Vodka
Beluga Allure Vodka, 40% ABV, 750 ml
The vodka known as Beluga Allure is processed through a rigorous purification system, passing through quartz sand five times and being filtered three times through a silver-enhanced birch charcoal column.
Post-filtration, this vodka is delicately enhanced with small amounts of fig extract and maple syrup and allowed to mature for 60 days.
The vodka presents itself in a pristine, clear form. Its aroma is gently sophisticated, featuring light vanilla and fresh cream, accented by nuances of sweet honey and baked grains. There are also subtle notes of almond and dried fruits for added layers of complexity.
Tasting reveals a smooth, sweet, and velvety texture on the palate with rich mouthfeel and distinct weight. It offers soft tones of creamy vanilla and honey, reminiscent of crème brûlée. Light almond and a whisper of caramel further enrich the flavor profile.
The finish is long, creamy, and smooth, with lingering notes of vanilla, almond, and honey.
Beluga Gold Line Vodka
Beluga Gold Line, 40% ABV, 750 ml
The Beluga Gold Line vodka undergoes six filtrations through quartz sand and three through the silver-impregnated birch charcoal column, followed by a final filtration through quartz sand again.
The vodka incorporates small amounts of sugar syrup, lactose, rice infusion, and extracts from Rhodiola rosea, also known as golden root. It is allowed to rest for 90 days before being bottled.
Its appearance is perfectly clear. The aroma is rich and multifaceted, hinting at vanilla, white chocolate, and subtle almond notes.
The taste is exceptionally smooth and creamy, with nuances of vanilla, honey, and almond. It boasts a rich, full-bodied texture with significant mouthfeel and a mild sweetness.
The ending is prolonged, smooth, and subtly sweet, with enduring notes of vanilla and a touch of spice.
Beluga Vodka represents a distinguished brand that showcases the expert craft and tradition of crafting superior vodka. Each variant delivers a distinct taste profile marked by its silky texture, full-bodied richness, and subtle flavors. Whether enjoyed in cocktail forms or served neat, it proves to be an exceptional choice. It also serves wonderfully as a chilled aperitif.
Cheers
One Community. Many Voices. Create a free account to share your thoughts.
Our community focuses on fostering connections through open and thoughtful dialogues. We encourage our readers to express their opinions and engage in exchanges of ideas and information within a respectful environment.
In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.
Your post will be rejected if we notice that it seems to contain:
User accounts will be blocked if we notice or believe that users are engaged in:
So, how can you be a power user?
Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.
Ranking Beer Consumption: How All 50 States and D.C. Stack Up
In just over a decade, beer’s popularity has grown and stretched the demographic, spanning the cultural arch from fancy New York restaurants to minor league ballparks in the middle of nowhere and everywhere in between. And that type of brew-on-demand can be seen in Americans’ overall consumption averages, where the national per-year tally breaks down to almost a 6-pack a week.
Which states average the most cold ones in a year? According to beerinfo.com, here’s how all 50 and Washington D.C. rank per capita…
Utah comes in at the bottom of the barrel, with 20.2 gallons per capita consumed last year.
Connecticut residents managed to tip back .1% more brews than Utah last year, tipping the scales at 22.1 gallons on average per person.
It’s unexpected to find these two states so low in the beer consumption ranking, considering their populations. New Jersey, often bustling, only consumed 22.4 gallons of beer per person in 2023, lacking in “Beer Gardens” despite the name “The Garden State”.
Similarly, New Yorkers matched their neighbors by also consuming 22.4 gallons per capita. It seems the Hudson River does little to separate their drinking habits.
The first state to surpass the 24-gallon mark was Maryland, with an average consumption of 24.2 gallons per person in 2023.
Despite its fame for bourbon, Kentucky ranks 46th in beer consumption, with an average of 24.4 gallons per person each year.
Heading Northwest, individuals in Washington consume an average of 24.8 gallons per capita.
In California, a considerable number of breweries and a significant population results in an average consumption of 25.5 gallons per capita.
Georgia slightly surpasses California with a consumption of 25.7 gallons per capita.
In Indiana, residents enjoy their beer, averaging 25.9 gallons per capita in 2023.
Tennessee led as one of two states to surpass drinking 26 gallons per person, reaching 26.2 gallons in 2023.
Despite expectations for higher consumption, Massachusetts matched the 26.2 gallons per capita in 2023, adding a twist to the statistics.
Despite its small size, Rhode Island exhibited substantial beer enthusiasm, averaging 26.3 gallons per person in 2023.
In Virginia, the average per person beer consumption climbed to 26.7 gallons.
The Natural State consumed an average of 26.7 gallons per person in 2023.
With just a slight increase, Michigan surpasses Arkansas and Virginia with an average consumption of 26.8 gallons per person.
In North Carolina, the average per person was 27.1 gallons in 2023 — it’s unclear if this includes any canine consumption…
In the sunny state of Florida, the per capita beer consumption reached 27.4 gallons in 2023.
Residents of Idaho enjoyed their beer in 2023, consuming an average of 27.8 gallons per person.
In D.C., where politics often reigns, residents consumed 28.3 gallons of beer per capita in the previous year.
Kansas also reported the same beer consumption rate as D.C. in 2023, at 28.3 gallons per person.
Oklahoma joined the group with similar beer consumption figures, equaling both Kansas and D.C. at 28.3 gallons per capita.
Minnesota averaged 28.5 gallons per capita in 2023.
Whether it’s Rolling Rock, Yuengling, or Iron City, Pennsylvanians consumed 28.6 gallons per capita last year.
With the emergence of numerous fine breweries in Alaska, it’s no surprise that Alaskans enjoyed 28.7 gallons per person on average in 2023.
Illinois was the first state to surpass the 29-gallon mark, with an average of 29.1 gallons per capita in 2023.
Arizona makes it into the top 25, registering an average of 29.5 gallons of beer per person.
Surprisingly, Colorado isn’t as high as expected, with an average beer consumption of 30.0 gallons per person last year.
Following closely, Ohio claims a spot with its residents consuming 30.1 gallons of beer per capita last year.
In Alabama, the average beer consumption reached 30.2 gallons per person in 2023.
West Virginia ranks at number 20, with an average consumption of 30.3 gallons per person last year.
Oregon also records a per capita beer consumption of 30.3 gallons, matching West Virginia.
Greeting from Hawaii! The state makes it into the top 20 by consuming 30.4 gallons of beer per person last year.
In Missouri, the average beer consumption per person was 31.0 gallons in 2023.
Next up is New Mexico, which averaged 32.4 gallons per capita.
Gallons of beer per capita in the Palmetto State hit 32.7 in 2023.
Wyoming landed at No. 15 in 2023, drinking 33.0 gallons per capita.
Delaware cracked the top 15 by cracking open and drinking 33.6 gallons of beer per capita.
Iowa matched Delaware’s beer consumption in 2023, each recording an average of 33.6 gallons per capita.
Last year, Mississippi’s average beer consumption was 33.9 gallons per capita.
Following closely along I-55 South, Louisiana tied with Mississippi for eleventh place, each with a consumption of 33.9 gallons per capita.
In Maine, famous for its lobster, the average beer consumption was 34 gallons per capita.
Texas ranks ninth, averaging 34.4 gallons of beer per capita in 2023.
Nebraska residents consumed an average of 35.2 gallons of beer per capita.
In 2023, Vermont’s consumption of 35.3 gallons per capita did not lead the Northeast.
In Nevada, the average per capita beer consumption was 35.8 gallons in 2023.
You can’t have a professional sports team named the Brewers and not be in the top 5 on this list — well done, Wisconsin. The state drank an average of 36.2 gallons.
South Dakota lands just outside the final three, averaging 38.9 gallons per capita.
Montana’s great expanse must be perfect to enjoy while having a beer or two, as the locals tipped back 41.0 gallons per capita.
Raise your hand if you had New Hampshire as the top spot out the Northeast. The state’s residents drank 43.9 gallons per capita.
And finally, we arrive at North Dakota — most likely with a beer in our hand. North Dakota’s residents are the beer-drinking champs, consuming 45.8 gallons per capita.
Cheers!
This article originally appeared on List Wire: Which states drink the most beer? Here’s how all 50 states (plus D.C.) rank
Renowned Winemaker Behind Famous Brands Launches His Own Pinot Noir Collection
Coastlands Vineyard
She epitomized resilience, liberty, and effortless charm, as the sunlight caught the nuances of her hair when she worked the soil planting various selections of the obscure Pinot Noir clones. Unlike its robust counterpart, the Cabernet Sauvignon, Pinot Noir crafted more delicate wines and was lesser-known during that era. Nevertheless, she was not one to walk the well-trodden path. Her adventures were many: from designing surfboards for Hobie in the 1950s to piloting aircraft for swordfish spotting, and serving as the art director for Practical Vineyard and Winery magazine for 25 years. She and her husband chose to carve their unique path on their property along the Sonoma Coast in California, situated just three miles from the Pacific Ocean.
In 1989, they embarked on a new adventure, planting a vineyard of Pinot Noir alongside her marine biologist husband, preempting the Pinot Noir trend which later captivated premium wine enthusiasts with its delicate structure and captivating aroma. They nestled their vineyard amid a bay laurel grove, crowned by an ancient oak which bore the inscription ‘1906’, likely a tribute to the monumental San Francisco earthquake of the same year.
Their son Ross also contributed to the vineyard during his college years to support his expenses, despite dreaming of a career in music. He played in a band while studying agroecology at the University of Santa Cruz, emphasizing soil science, with no initial aspirations of winemaking or inheriting the vineyard. This small acreage held approximately one and a half acres of meticulously chosen Pinot Noir clones that grew on their own roots, symbolizing a true labor of love.
At a pivotal moment in his life, Ross chose the path of not only working in vineyards but also delving deep into the art of winemaking. His journey led him to collaborate with distinguished wine producers across Sonoma, ranging from expansive to modest operations, which enriched his experience with diverse styles and varietals. His passion eventually focused on crafting small-batch, site-specific Pinot Noir under his own brand, Cobb Wines.
Ross Cobb also harbors a deep appreciation for music, boasting a collection of approximately 8,000 vinyl records—though he’s stopped counting. These records are kept in no particular order, allowing Ross the pleasure of choosing randomly, which mirrors different periods of his musical taste. Some are cherished gifts from individuals needing to off-load their collection, representing his belief that everything has value if one remains open to it.
Similarly, Ross’s approach to wine was initially characterized by a thirst for diverse experiences. His inaugural venture in the wine industry was setting up the first soil lab at Ferrari-Carano in 1994, an enlightening experience in crafting high-end wine at a significant scale. His quest for varied experiences took him to Bonny Doon Vineyard in Santa Cruz, where he worked under Randall Grahm—a pioneer of Rhône grape varietals in California. Working in these contrasting environments, from the large-scale Ferrari-Carano to the smaller scale Bonny Doon, immensely broadened his knowledge and understanding of winemaking.
He started his career with notable Pinot Noir producers in Sonoma Coast, first at Williams Selyem as a viticulturist and enologist, then moving on to become associate winemaker at Flowers Winery under the guidance of Hugh Chappelle. After some time, Ross became the head winemaker before transitioning to Hirsch Vineyards, where he played a key role in launching their own label, thanks to his established connection with the vineyard’s owner, David Hirsch. He remained the head winemaker until his transition was succeeded by Jasmine Hirsch.
Budbreak at Doc’s Vineyard which is next to Cobbs’ Coastland Vineyard
Simultaneously, Ross’s journey was paralleled by his parents who began to market a special block of Pinot Noir grapes to Burt Williams, co-founder of Williams Selyem, planted in 1989. On visiting the family’s small vineyard to sample different Pinot Noir clones, the clone Jackson 16, purportedly identified in California during the late 1800s, was chosen by Burt Williams for its superior taste, leading to an expansion in their vineyard to include more of the Jackson 16 clone. This expansion added another 12.5 acres, totaling 14 acres dedicated to cultivating this particular clone, hence fortifying their status as suppliers of high-quality Sonoma Pinot Noir.
Remarkably, the vines originally planted in 1989 are still thriving without the need for irrigation for about 25 years.
Burgundy vineyards
Ross has always had an eclectic taste in music, drawn to anything that resonates with him. However, his approach to wine is more discerning. Having formerly juggled winemaking with a day job, he produced small quantities of wine from his family’s land. When he transitioned to full-time winemaking under his family’s brand, he immersed himself in the intricacies of each small section of their vineyards. Inspired by elite Burgundy vintners, who skillfully conveyed a “sense of place” in their wines, Ross found himself frequently visiting Burgundy. Despite strained finances, he traveled, armed only with a backpack, to meet with renowned wine producers, trading insights on superb California Pinot Noir in exchange for their centuries-spanning wisdom.
Ross visited Burgundy 14 times, despite suggestions to explore other regions, captivated by the nuanced expression of tiny vineyard segments in Burgundy’s wines. Eager to mirror this precise portrayal of locality using his family’s vineyards and leveraging Pinot Noir’s natural proclivity for expressing terroir, he also began sourcing from additional vineyard locations.
Coastlands Vineyard
Ross’s family owns Coastlands Vineyard where a unique bottling is done using grapes from his mother’s initial plantings. They experiment with the Pinot Noir clone, Jackson 16, which was praised by his parents and the renowned Burt Williams for its aromatic and flavor profiles and its potential resistance to phylloxera. This pest once wreaked havoc in Europe’s vineyards, and Ross maintains that grafting European vines onto American rootstock is typically the best defense. Unlike others, their vineyard’s Pinot Noir is planted on its native roots, adding to its uniqueness.
Ross takes specific precautions against phylloxera, benefiting from the vineyard’s isolated location, surrounded by only two other vineyards, none of which are affected by the pest. Should the Jackson 16 clone prove resistant, Ross contemplates transitioning all his vineyards to own-rooted vines, a project potentially for his daughter, now 15, to continue, possibly leading to a major viticultural breakthrough.
Reflecting on his youth, Ross recalls the impactful moments of watching his adventurous mother plant vines with his father. At the time, as a college student uncertain about his future, he didn’t fully appreciate those moments. As life progresses, such memories gain significance, outlasting more temporary concerns. Despite a possibly safer career path in winemaking, Ross chose to deeper explore and innovate in crafting exceptional Pinot Noir, inspired by the renowned wines of Burgundy.
During the peak of the 2006 harvest season, Ross’s mother, Diane Cobb, sadly passed away. In her honor, Ross and his father chose to dedicate a special wine from the original block of vines she had personally planted and named it after her. On days when the sun casts a warm golden light over the nearby Pacific Ocean, Ross fondly remembers his mother as one of the most courageous people he’s ever known. His mother’s bold spirit deeply influenced him during his early years, encouraging him to embrace risks and make significant life decisions. This led him to stop selling the grapes from his mother’s unique vine plot to other wineries, despite the financial security it provided. He chose instead to produce his own wine from this cherished Pinot Noir plot, naming it in memory of his mother, a tribute to her formidable character that forever changed his outlook on life.
2021 Cobb, Coastlands Vineyard, Pinot Noir, Sonoma Coast, California: This wine features 100% Pinot Noir, boasting tantalizing flavors of mulberry coulis and a hint of cinnamon along with raspberry cobbler, combined with rich notes of fragmented earth and an invigorating overall freshness.
2021 Cobb, “Diane Cobb,” Coastlands Vineyard, Pinot Noir, Sonoma Coast, California: 100% Pinot Noir. The aromas are simply scintillating on this beauty with an intense minerality and oyster shell notes fleshed out by deep red fruit flavors of cherry sauce balanced by higher-tone notes of cranberries with a long, expressive finish.
2021 Cobb, Doc’s Ranch Vineyard “Joann’s Block” Chardonnay
2021 Cobb, Doc’s Ranch Vineyard “Joann’s Block,” Chardonnay, Sonoma Coast, California: 100% Chardonnay. A dazzling nose of golden apples, lemon curd, and a hint of hazelnut with crisp acidity highlighted by notes of stony minerality. It offers a nimble body with a touch of richness. Doc’s Ranch Vineyard honors Ross Cobb’s neighbor and friend, Joann, who adored Chardonnay wine. She had the privilege of tasting the inaugural vintage of this wine shortly before her demise.
2021 Cobb, Doc’s Ranch Vineyard, Pinot Noir, Sonoma Coast, California: 100% Pinot Noir. An exuberant nose with baking spices, black raspberry scones, and candied violets, accompanied by a grounding note of tree bark and a touch of fleshy fruit on the palate, imparting an overall sprightly quality.
2021 Cobb, Doc’s Ranch Vineyard – Swan & Calera Selection, Pinot Noir, Sonoma Coast, California: 100% Pinot Noir. A wine that precisely expresses pretty notes of lavender, fresh sage and rose oil with pristine red fruit on the delicately structured palate that expresses so much finesse.
2021 Cobb, Wendling Vineyard, Pinot Noir, Anderson Valley, California: 100% Pinot Noir. A dark, brooding nose that is very intriguing with layers of black and blue fruit layered with wild herbs and sweet tobacco leaf with a broad body and crisp acidity. This vineyard is owned by fourth-generation grower Paul Ardzrooni, who runs the vineyard management company that Ross Cobb uses for all the vineyards where he sources fruit.
One Community. Many Voices. Create a free account to share your thoughts.
Our community is about connecting people through open and thoughtful conversations. We want our readers to share their views and exchange ideas and facts in a safe space.
In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.
Your post will be rejected if we notice that it seems to contain:
User accounts will be blocked if we notice or believe that users are engaged in:
So, how can you be a power user?
Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.
Exploring the Harsh Reality of Rotgut Whiskey: What It Is and Why It’s Best Avoided
Fans of Irish or Tennessee whiskey, high-rye bourbon, and white dog whiskey enthusiasts understand that the caliber of your drink is crucial. Whether it’s your regular order at a neighborhood bar or a special treat, avoiding low-quality spirits, often called “rotgut,” is essential for any budding whisky aficionado.
The term “Rotgut” refers to extremely poor-quality alcohol that could severely damage your dental enamel and deteriorate your stomach lining. This term has historical roots dating back to 1632 and was popularized in texts by English playwright Peter Hausted.
In American history, particularly during the “Wild West” era from 1865-1900, rotgut whiskey was prevalent. Settlers consumed high-proof neutral grain spirits, which were often diluted and misrepresented as whiskey. These makeshift whiskeys sometimes included additives like burnt sugar, sulfuric acid, and even rattlesnake heads to mimic the taste and appearance of real whiskey. One notable example was a faux “bourbon” made using molasses and tobacco for coloring, as it was originally unaged and clear.
Simultaneously, in Pennsylvania, farmers began producing moonshine, a homemade, corn-based whiskey. Known for its clear appearance and sometimes harsh flavor, moonshine also bore the stigma of being considered rotgut, despite its revival today. Historical challenges like the heavy federal alcohol taxes led to the famous 1794 Whiskey Rebellion and encouraged the illicit distillation of moonshine.
Read more: 18 Unusual Craft Cocktail Ingredients You Should Try At Least Once
Historical legislation such as the 1897 Bottled-in-Bond Act and the 1906 Pure Food and Drug Act were enacted to address questionable distilling behaviors and enhance the safety and quality of spirits. Despite these efforts, the proliferation of inferior quality spirits, commonly referred to as rotgut, persisted into the Prohibition era of the 1920s, driven by consumer desperation for alcoholic beverages. This situation turned perilous as moonshine producers sometimes created products contaminated with lead or containing dangerous levels of methanol. Methanol is similar to ethanol—the alcohol type in safely produced drinks—but it metabolizes very differently, potentially causing blindness or fatal outcomes.
The methanol disaster dates back to the 18th century when distillers produced “wood alcohol” using sawdust; however, this issue escalated during Prohibition. Liquor intended for industrial uses was frequently misrepresented as drinkable spirits, leading to widespread poisoning, which fueled a significant argument for ending Prohibition. Advocates argued that legalizing safe, regulated liquor could curb the fatal attraction to hazardous alternatives.
Today, encountering genuine rotgut is less common due to better regulations and advancements in distillation techniques. Although it might still be possible to come across an inexpensive whiskey exhibiting the harsh taste and intense alcoholic odor characteristic of inferior distillates, avoiding makeshift distilling operations usually ensures safety.
Want more food knowledge? Sign up to our free newsletter where we’re helping thousands of foodies, like you, become culinary masters, one email at a time.
Read the original article on Food Republic.
Unveiling the Science: Why Grenadine Sinks in Certain Cocktails
Grenadine is a highly adaptable, non-alcoholic syrup that can transform simple drinks into tantalizing cocktails, such as the Queen Mary, which combines light beer with grenadine. Additionally, it contributes its deep, pomegranate and orange flavors to various non-alcoholic mixes, like the Grown-Up Shirley Temple Mocktail.
When you’re out for brunch, you may have noticed the striking red and orange layers of the famous tequila sunrise cocktail. The sequence in which you introduce the ingredients is crucial. Start with orange juice and tequila, followed by a slow drizzle of grenadine, often poured over a bar spoon to help it cascade into the glass. Although added last, grenadine sinks to the bottom swiftly, creating the iconic “sunrise” effect. But why does this happen?
The reason lies in the scientific properties of grenadine: it is an extremely dense syrup, primarily owing to its high sugar and low water content, which makes it sink and creates that beautiful layering in drinks.
Read more: The 40 Absolute Best Cocktails That Feature Only 2 Ingredients
The density of a liquid is evaluated based on its specific gravity, which is described by Merriam-Webster as the proportion of the density of a substance to that of a reference substance (like pure water) when both are measured in air. This means the comparison of a liquid’s heaviness to that of water. A liquid that is lighter than water possesses a lower specific gravity. Water holds a specific gravity of 1.0; thus, any liquid with a higher specific gravity will submerge in pure water. For instance, Grenadine typically has a specific gravity of 1.18, though this might vary across different brands.
Sugar significantly influences a liquid’s density. For instance, high-proof, low-sugar liqueurs such as triple sec will rise above high-sugar, low-proof liqueurs like Butterscotch Schnapps. Pure spirits like whiskey, tequila, and vodka, known for their high-proof and low specific gravity compared to water, will float atop most ingredients in a layered cocktail, often delivering a potent taste of alcohol when the drink is sipped from the top. Grenadine, densely packed with sugar and minimal water, is heavier than most other mixers used in drinks.
For further details, read the article on Tasting Table.
Non-Alcoholic Beer Steals the Spotlight at the 2024 U.S. Open
Heineken L0VE.L0VE at the U.S. Open
Liquor brands frequently appear at sports events, and the most renowned and valuable among them are often prominent at significant competitions, including this week’s U.S. Open in New York City.
Non-alcoholic options such as beer, wine, and spirits are gaining popularity among mainstream consumers, and their presence at these events is increasingly seen as acceptable and normal.
Heineken recently launched its special “L0VE.L0VE” cans, a new look for its non-alcoholic beverage, Heineken 0.0, coinciding with the tournament. This effort is clearly a marketing strategy, yet it reflects the larger shift towards moderation and the presence of non-alcoholic choices at prominent sporting events.
In 2023, the sales of non-alcoholic beer, wine, and spirits exceeded $565 million, marking a 35% increase from the previous year—according to Nielsen. Non-alcoholic beer notably commands 86.1% of this market segment. Heineken, the renowned Dutch brewery, recorded an 11.2% increase in non-alcoholic beer sales year-over-year, totaling nearly $80 million in 2023. In contrast, dollar sales by 11.2% year-over-year, regular beer sales dipped for Heineken, although the company still amassed approximately $2.4 billion in net profits for the year.
“For us, it’s crucial to show that moderation is cool,” stated Jonnie Cahill, Heineken USA’s chief marketing officer, in remarks to Forbes. “We want to make sure that we’re meeting our customers where they are in their lives and supporting whatever journey they choose.”
The L0VE.L0VE cans symbolize this philosophy, merging Heineken’s longstanding association with sports (including tennis) with its commitment to promoting responsible drinking.
“We chose this metaphor for the appeal of non-alcoholic beer because, like a 0-0 score, it leaves everything open and full of possibilities,” Cahill explained, noting that the product launch aims to appeal broadly, from fervent tennis fans to those just beginning to show interest in the sport.
Heineken’s initiative to introduce L0VE.L0VE at the U.S. Open cleverly plays on the tennis term for a 0-0 score, “love,” while strategically engaging with the increasing trend of zero-proof beverages.
“We’re always looking to bring unique and premium experiences to our consumers,” Cahill explained. “Tennis continues to influence pop culture—whether through blockbuster movies, streaming reality shows, or the emerging ‘tenniscore‘ fashion trend.”
In addition to the L0VE.L0VE cans, Heineken Silver, which is a low-calorie and low-carb light beer, will also be made available for the first time on tap at the tennis event.
The inclusion of non-alcoholic and low-alcohol options at more sporting events, such as the U.S. Open, signifies a significant trend in the industry. The rising popularity and acceptance of these beverages demonstrate a shift towards moderation, while still allowing for enjoyment.
“Events like Coachella, the U.S. Open and the Formula 1 Miami Grand Prix are ideal platforms to showcase Heineken Silver, our low-carb, low-calorie and sessionable beer,” Cahill says. “Drinkers always have a choice in how they are part of the social occasion.”
One Community. Many Voices. Create a free account to share your thoughts.
Our community is about connecting people through open and thoughtful conversations. We want our readers to share their views and exchange ideas and facts in a safe space.
In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.
Your post will be rejected if it appears to include:
User accounts will be blocked if it is noticed or believed that users are involved in:
So, how can you become a power user?
Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.
Copart CEO Joins the Fray as Latest Bidder in Vintage Wine Estates Bankruptcy Auction
The CEO of a prominent car salvage empire, which started in North Bay, made a substantial offer of $35 million on Friday for two renowned wineries in Napa Valley. These wineries, part of the assets of Vintage Wine Estates, are due for sale in a Bankruptcy Court next month.
Jayson “Jay” Adair, from Dallas and CEO of Adair Winery Inc., placed the multi-million dollar bid for the Clos Pegase and Girard wineries, as per a court filing. His company was one of three leading new bidders targeting assets, including brands and production facilities, of the Santa Rosa-based portfolio that declared Chapter 11 bankruptcy on July 24.
The following are other preliminary bidders from the same day:
— A company from South Carolina, Vino.com LLC, operating under the name Total Beverage Solution, offered $6.03 million for the wine brands Layer Cake, Tamarack, and Cartlidge & Browne.
Total Beverage Solution is planning to acquire 168,764 cases of Layer Cake, Cartlidge & Browne and Tamarack bottled wine, with a value of $6.03 million.
Bartow Ethanol of Florida LLC, a contract distiller, has offered $6.25 million to purchase Meier’s Wine Cellars Inc., a historic and leading winery based in Cincinnati, Ohio.
These proposals come after the court approved two other bids on Tuesday for six additional assets: Ace Cider, Sonoma Coast Vineyards, Cosentino, Swanson, Bar Dog, and Cherry Pie.
A Bankruptcy Court hearing concerning the new offers is scheduled for August 29.
There’s a Sept. 6 deadline for qualified bids to be submitted ahead of a Sept. 17 auction and Sept. 24 hearing to consider the winning bids.
Jeff Quackenbush covers wine, construction and real estate. Reach him at jquackenbush@busjrnl.com or 707-521-4256.
Unveiling the Mastery: How Beluga Crafts Its World-Class Vodka
The range of Beluga vodkas available in the US
Beluga Vodka is a distinguished vodka label owned by Noblewood Group, a private entity headquartered in Montenegro. Esteemed for its luxury and precision in craftsmanship, the brand was established in 2002, quickly earning acclaim for its superior vodka that blends traditional Russian techniques with advanced technology.
Initially produced at the Mariinsk Distillery in Siberia, Russia, the rights to Beluga Vodka, excluding Russia, were bought by Noblewood for $75 million in October 2022. The production now involves sourcing the raw spirit from a distillery in Latvia owned by Noblewood, with the rectification and bottling done in Montenegro.
The manufacturing of Beluga Vodka involves a mash of 100% Scandinavian organic wheat. This undergoes a detailed process of fermentation and distillation in a column still equipped with six rectifying columns. Post-distillation, the spirit is filtered through quartz sand and birch charcoal. The vodka is then matured for a duration of 30 to 90 days, depending on the specific variant, to augment its taste and smoothness.
Although all the vodkas produced by Beluga are made from the same ingredients and follow the same distillation process, there were traditionally small variations achieved by adding tiny amounts of flavoring substances and using various filtering materials. This method ensures that each vodka in the Beluga collection has a distinct scent and taste profile, yet maintains the spirit’s neutral essence.
TTB regulations allow the inclusion of limited quantities of flavoring agents as long as they do not substantially change the neutral nature of the vodka.
Beluga Noble Vodka
Beluga Noble Vodka, 40% ABV, 750 ml
Initially, the combination of water and malt spirit undergoes filtration through quartz sand, which is followed by a second five-time filtration through the same medium, and then a three-time filtration through a column of birch charcoal that is 10.5 meters long and imbued with silver.
The vodka also receives subtle additions of sugar, honey, oatmeal extract, milk thistle, and vanillin. Following its enrichment with these components, the spirit is left to mature for a period of 30 days prior to being bottled.
This vodka presents a crystal clear appearance, and upon olfactory examination, it reveals gentle scents of citrus peel and white pepper, complemented by delicate notes of honey and vanilla. Its texture is smooth and creamy, showcasing a mild sweetness that is characteristic of wheat-based vodkas, along with flavors of oatmeal, honey, and a hint of vanilla. The presence of malted barley enhances its rich, full-bodied feel.
Concluding with a clean and sharp finish, it leaves behind a subtle aftertaste of white pepper paired with a slight sweetness.
Beluga, Transatlantic Racing Vodka
Beluga Transatlantic Racing, 40% ABV, 750 ml
The vodka follows the same initial filtration process as Beluga Noble Vodka, but it is filtered six times through quartz sand.
It is also enhanced with small amounts of sugar syrup, malted barley extract, and wild strawberry extract. After these additions, the vodka rests for 45 days before it is bottled.
The vodka appears completely transparent. It presents a fresh and faintly floral aroma complemented by citrus zest and a hint of mint. The texture on the tongue is smooth and slightly thick, providing a silky, viscous feel. It carries a light sweetness, with nuanced flavors of lime and white flowers, alongside a gentle minerality.
The aftertaste is lengthy and clean, characterized by soft floral notes and a subtle citrus undertone, ending with a crisp and light finish.
Beluga Allure Vodka
Beluga Allure Vodka, 40% ABV, 750 ml
The Beluga Allure vodka endures five filtrations over quartz sand and another three through a column filled with silver-enhanced birch charcoal.
Post-filtration, tiny amounts of fig extract and maple syrup are introduced to the vodka. This mixture is then allowed to rest for a period of 60 days.
The vodka presents a pristine clear appearance. The aroma is gentle and sophisticated, featuring undertones of vanilla and fresh cream, plus nuances of sweet honey and cooked grain. There are also layers of almond and dried fruits that increase its complexity.
The taste is smooth, sweet, and rich, creating a luxurious sensation in the mouth with significant weight. It unfolds with refined flavors of creamy vanilla and honey, recalling a dessert-like crème brûlée. Accents of almond and a trace of caramel add further depths of complexity.
The finish is long, creamy, and smooth, with lingering notes of vanilla, almond, and honey.
Beluga Gold Line Vodka
Beluga Gold Line, 40% ABV, 750 ml
The Beluga Gold Line vodka undergoes six filtrations through quartz sand and three through the silver-impregnated birch charcoal column, followed by a final filtration through quartz sand again.
The vodka is enhanced with small amounts of sugar syrup, lactose, rice infusion, and extracts of Rhodiola rosea, also known as golden root. It undergoes a resting period of 90 days before it is prepared for distribution.
It boasts a crystal-clear appearance. The aroma is rich and complex, with subtle hints of vanilla, white chocolate, and almond.
Tasting reveals a luxuriously smooth and creamy texture, with overtones of vanilla and honey and slight almond flavor. Its texture is rich and viscous, offering a noticeable weight in the mouth and a mild sweetness.
The finish lingers, smooth and subtly sweet, with enduring flavors of vanilla and a trace of spice.
Beluga Vodka represents the epitome of premium vodka production, showcasing expert craftsmanship and a dedication to quality. Each variety of Beluga Vodka provides a distinct taste profile, renowned for its smoothness, rich texture, and subtle flavors. Whether served in cocktails or enjoyed neat, it is an excellent choice for an aperitif served on the rocks.
Cheers
One Community. Many Voices. Create a free account to express your opinions.
Our community focuses on fostering connections through open and thoughtful dialogues. We encourage our readers to engage by sharing their perspectives and participating in meaningful exchanges in a respectful environment.
In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.
Your post will be rejected if we notice that it seems to contain:
User accounts will be blocked if we notice or believe that users are engaged in:
So, how can you be a power user?
Thanks for reading our community guidelines. Please read the full list of posting rules found in our site’s Terms of Service.
Introducing a Buzz Without a Bottle: This New THC ‘Spirits’ Brand Unveils a Range of Cannabis-Infused Cocktails
The market for Ready-to-Drink (RTD) cocktails continues to experience significant growth, with reports showing an increase of over 100 percent in the last two years and an expected valuation of $40 billion by 2027. Although smaller, the THC beverage sector is expanding as well, particularly as cannabis legalization spreads across more states. A prominent THC drink brand, Nowadays, recently introduced a canned cocktail aiming to mirror the success of the RTD market, even though it contains no alcohol. The inspiration clearly comes from the burgeoning spirit-based canned beverage market.
Established last year, Nowadays initially drew inspiration from the non-alcoholic (NA) spirits category. The first offerings were 750-milliliter bottles of THC “spirits” available in high-dose (10 mg per serving), low-dose (5 mg per serving), and now a 2 mg micro-dose. These products are designed to be enjoyed as part of your favorite NA cocktail, enjoyed neat, or over ice. The formulation of these spirits, which includes cannabis extract, water, sugar, citric acid, and preservatives, is notably neutral, making them ideal for use in mixed drinks.
More from Robb Report
WhistlePig Released a Booze-Free Old Fashioned Just in Time for Dry January
Why the French Laundry Sent This Cannabis Company a Cease-and-Desist Letter
NYC’s First Luxury Cannabis Store Is Now Open
The new Nowadays THC Canned Cocktails, however, are literally “ready to drink,” with four new recipes available to consumers: Original, Spicy Lime, Citrus, and Berry. “Expanding into canned cocktails was a natural next step for us,” said Nowadays CEO and cofounder Justin Tidwell in a statement. “Our bottled spirits have been incredibly successful, and we wanted to build on that by taking everything consumers love about Nowadays and creating a canned version for an elevated ready-to-drink experience. With this innovation, we can reach even more people and continue growing the brand.”
The initial launch of these canned cocktails are considered to be low-dose, with just five milligrams of THC per drink. Everyone reacts differently to THC, so one might start by consuming half a can at first if unsure about the effects, which are said to surface in about 15 minutes. Typically, five milligrams of THC is seen as a fairly small dose. The ingredients for these drinks are similar to the bottled spirits but include the term “natural flavors”—presumably what provides the berry, citrus, or spicy lime tastes. Additionally, each can contains only 25 calories and roughly four grams of sugar, ensuring these beverages are not overly sweet, which seems to be beneficial.
There are various THC-infused canned beverages on the market. Some, like Wynk, mirror the hard seltzer trend with flavors such as black cherry and mango. Others, like Cann, label themselves as “social tonics” and offer flavors like blood orange and cardamom. A different approach is taken by Nowadays, which gets its influence from non-alcoholic spirits, setting it apart. The mixed flavor six-pack from Nowadays is available on their website for $32, with single-flavor packs coming soon. They are also available from online retailers such as . As with alcohol, buyers must be over 21 to purchase these drinks.
Best of Robb Report
Why a Heritage Turkey Is the Best Thanksgiving Bird—and How to Get One
9 Stellar West Coast Pinot Noirs to Drink Right Now
The 10 Best Wines to Pair With Steak, From Cabernet to Malbec
Sign up for Robb Report’s Newsletter. For the latest news, follow us on Facebook, Twitter, and Instagram.