California wine industry loses another veteran
My goodness, we’re losing the founding fathers and mothers of our modern wine industry at an alarming rate! But that’s life. Frank Woods began his career as a marketing man (Proctor & Gamble), went on to become a staunch supporter of Ronald Reagan’s early political career (he was responsible for drafting southern delegates for Reagan’s failed 1968 campaign) and then, in a remarkable feat of self-invention, co-founded Clos du Bois Winery, in 1974.
His initial purpose was to sell grapes, primarily to Rodney Strong, but the lure to make wine proved too strong. That era, the early- to mid-1970s, saw the crescendo of the boutique winery movement in California, and Clos du Bois was right up there with the best of them. They were one of the earliest wineries to specialize in proprietarily-labeled bottlings that promoted individual terroirs and approaches to winemaking. Most exciting were their various Cabernet Sauvignons—Briarcrest and Marlstone—and their Chardonnays—Calcaire and Flintwood. Critics loved them; the wines showed that visionary winemakers could produce terroir-inspired varietals at the highest levels of performance. Clos du Bois also made fine Merlot, Sauvignon Blanc and Zinfandel, and dabbled in Pinot Noir (not so good, alas), Riesling, Malbec and Gerwurztraminer; the latter, made in a botrytised, late-harvest manner, was one of the greatest California dessert wines of its day.
Woods sold Clos du Bois in 1988, to Allied Lyons. People familiar with Clos du Bois today might see it as simply a commodity brand now owned (since 2007) by giant Constellation; and, in truth, it is a shadow of its former self. But we shouldn’t forget what Clos du Bois set out to be, and Frank Woods, who served as chairman of the Wine Institute, was the guiding light behind Clos du Bois. He is not in the Vintners Hall of Fame, but he deserves to be.
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On lighter note, I read with great interest Dan Berger’s recent column in the Napa Valley Register on “the decline of cabernet-ness.” I take his point that Cabernet Sauvignon may no longer taste the same as it did 30 and more years ago, when oldtimers like him and me (!!) first experienced these wines. Back then, Cabernet was generally under 14% alcohol by volume. Dan seems to be hopping onto the In Pursuit of Balance train, and objects to what he feels is the loss of varietal character in wines that possess “a lot of oak, high alcohol, low acidity, and a lot of tannin.”
I defer to no one in my respect for Dan Berger, a true icon of modern wine writing, whose long career is the envy of wannabe wine writers. But I have to respectfully disagree. While I grant that there is a boring sameness in many California Cabernets, I just can’t go along with the notion that “the more you pay for a cabernet sauvignon, the less like cabernet sauvignon it smells and tastes.” I’ve tasted most of the same high-end Cabs as Dan has, and at the top level, these are wines that dazzle, some of the greatest Cabernets the world has ever known. I just get impatient sometimes with all this criticism of alcohol levels and oak, which seems to currently dominate the conversation. As for the critique of Pinot Noir “being made so dark that they taste more like syrah,” yes, there are some out there. But not as many as the current buzz would suggest. This sort of remark makes it sound like most California Pinot Noirs are un-varietal when the fact is that the better ones–and there are hundreds of them out there in any given vintage–are gorgeous, world-class wines.