I’ve followed Benziger’s fortunes for decades, and one thing I can say, they’re always striving to boost quality. The Benziger family began with the hugely successful Glen Ellen Winery, which pioneered “fighting varietals,” before launching their boutique Benziger brand, which they sold to The Wine Group in 2015. These five wines are the first I’ve tasted since the sale—although all five of them were made prior to it. We’ll have to see if the winery continues on a quality trajectory under the new ownership. The Cabernets are from the estate vineyard, in Glen Ellen, the heart of Sonoma Valley, on slopes of Sonoma Mountain. The Pinot Noirs hail from the estate de Coelo Vineyard, way out on the coast between Freestone and Bodega Bay. I first visited it years ago when it was being developed. My sneakers sank inches into the deep, seabed-derived Goldridge soil, as fine as moon dust. One of the best soils for Pinot Noir in the world, Goldridge drains readily, and lends the wine an expressive elegance.
Here are the wines, in the order I tasted them.
Benziger 2014 de Coelo “Terra Neuma” Pinot Noir (Sonoma Coast): $75. Alc. 14.0%, 230 cases produced. This is from a higher-elevation block of de Coelo. The color is pale and translucent, hinting at delicacy. As in previous vintages, the alcohol is lowish, giving the wine a light, silky mouthfeel. Dusty tannins give it plenty of grip. The fruit suggests persimmons, with tarter cranberries, highlighted by mouthwatering acidity. There are more exotic notes of green tea, white pepper, Chinese 5 spice, and wild mushroom. The finish is severely dry, which is a compliment. Yet, toasted oak barrel aging lends it a vanilla sweetness. Complex and elegant, and so easy to love, this beauty will age for at least eight years. Score: 94 points.
Benziger 2014 de Coelo “Quintus” Pinot Noir (Sonoma Coast): $75. Alc. 13.5%, 625 cases produced. The family resemblance with the other wines from de Coelo is marked in this block-derived wine, which is lower in alcohol than Terra Neuma. It’s slightly tarter and more delicate, but the same persimmon, raspberry, cranberry, tea, orange peel, mushroom and white pepper notes carry through, as do the silky tannins and magnificent acidity. This is exactly what we look for in Goldridge-derived Pinots: enormous complexity, delicacy undergirded with power, extreme drinkability. If there is ever going to be a Freestone appellation—and there ought to be—this wine could stand as its exemplar. I cannot imagine a better companion for lamb or steak. Score: 94 points.
Benziger 2014 de Coelo “Arbore Sacra” Pinot Noir (Sonoma Coast): $75. Alc. 13.5%, 641 cases produced. Another block bottling from the estate vineyard. Aromatically it’s a little shier than the other two, showing more mineral and earth notes, like tree bark, brittle, dried leaves, cloves and dust. But the fruit is there: raspberry tea, pomegranate, orange peel, tart cranberry. There’s also a crispness that lends vitality to the mouthfeel, but the tannins are as light as air: they give a hint of astringency. The mouthfeel is as silky and delicate as an old tapestry, yet the depth is very great, with complex impressions extending out through a long, spicy finish. Of the three wines, I’d have to say this is my favorite. It is ultra-refined and elegant, a wine that would have been unthinkable in California not that long ago. Score: 95 points.
Benziger 2013 “Signaterra” Obsidian Point Cabernet Sauvignon (Sonoma Valley): $65. Alc. 14.4%, 486 cases produced. This is a very proper Cabernet, by which I mean it is classic, balanced and delicious. It’s one of those wines that you take a sip of and think, Wow, is this going to be easy to like. Bone dry, with thick but fragile tannins and just-in-time acidity, it’s rich in black currants, anise, unsweetened cocoa powder, sweet toasted oak and just a hint of herbaceousness: sweet green olive especially. The grapes are from Benziger’s estate vineyard, in the heart of Sonoma Valley on the slopes of Sonoma Mountain, and were biodynamically-grown. I have not been an ardent supporter of biodynamique, but there is a purity to this wine that is notable. Interestingly, the wine is already throwing some tannins. Drink now-2020. Score: 93 points.
Benziger 2013 “Signaterra” Sunny Slope Vineyard Cabernet Sauvignon (Sonoma Valley): $59. Alc. 14.5%, 562 cases produced. The wine is just a little bit less concentrated than Obsidian Point, but it’s also six bucks less. It’s quite lovely, with classic black currant, cassis, cocoa and green olive flavors, enriched by 20 months of aging in French oak. It has an inherent elegance due mainly to the splendid acid-tannin structure. It’s not clear to me that it would be worth aging this wine for any length of time, but it is an enjoyable, complex sipper. Score: 90 points.
OAKLAND FIRE VICTIMS
Gus and I headed up to the Alexander Valley yesterday for a tasting. It was chilly and foggy in Oakland when we left early, and the ride could have been worse: only 1-3/4 hours. We drove up the 101 to Alexander Valley Road, turned east through some awfully pretty wine country, and then—before reaching the winery—stopped by the old Jimtown Store
for a late breakfast and bracing cappuccino. The temperature in the valley already was in the 80s, under a cloudless, azure sky. While I was eating Gus checked out the flowers.
Our destination was right around the corner:
Stonestreet Wines, owned by my employer, Jackson Family Wines. From the winery itself
you can look further east, to the west wall of the great Mayacamas Mountain Range, and see the mountain
Jess bought years ago, for which we’re currently trying to establish an A.V.A., since it makes no sense to say that mountain wines come from a valley appellation. The family long has called it Alexander Mountain Estate, and it was the Cabernet Sauvignons and Chardonnays off this sprawling, beautiful property I had come to taste.
The thing to understand is that this very large estate is broken into a series of smaller vineyards, with extensive wildland corridors inbetween through which wildlife–bears, cougars, deer–can pass on their millennial expeditions. Each smaller vineyard was planted to particular varieties depending on soil analysis, elevation and exposure. (They have this wonderful schematic model in the tasting room that explains everything, but if you can ever arrange a tour of the mountain, I highly recommend it.)
The first flight was white; the second, red. All the wines are Stonestreet. Here are my abbreviated notes. There was no need to taste blind.
2013 Broken Road. Rich golden color. Complex aromas of wet stone, tropical fruit, white peach, crème brulée, baking spices. Rich and delicious, with bracing acidity and a creamy texture. Score: 95.
2013 Upper Barn Vineyard. Rich golden color. Similar to Broken Road, but more saline and minerals. Ripe white peaches, tropical fruits, buttered toast, crème brulée, vanilla bean. Insanely rich, with bracing acidity. Notable for its superior structure. Score: 96. This is the white wine I brought home with me.
2013 Gravel Bench Vineyard. Rich golden color. The oak is more apparent (it’s the only Chard aged in 100% new French oak). A big, exuberant wine, with tropical fruit, nectarine and white peach fruit. On airing the oak got more integrated. Score: 92.
2013 Gold Run Vineyard. Rich golden color. Nice, firm flintiness, but the fruit and oak star. Tiers of golden mango, crème brulée, lemon meringue, vanilla bean, honey custard. Excellent acidity. A real star. Score: 95.
2013 Bear Point Vineyard. Good golden color. Nose a bit shy, suggesting lemon verbena, honey, golden mango, white peach, vanilla bean, buttered toast. Really rich and wonderful, in a way my favorite for its exquisite tension of parts. Score: 97.
2013 Cougar Ridge Vineyard. Good golden color. A tangy green apple note brings a bite to the mango, grilled pineapple and crème brulée richness. Lots of oak in the mouth: vanilla bean, buttered toast, smoke. Soft, creamy and opulent. Score: 94.
2012 Bear Point Vineyard. Pitch black color at the center, garnet at the rim. Very young and closed now. Jammy plums, tar, coffee and smoke. Thick tannins, bracing acidity. Dense and concentrated. Needs plenty of time. After 2020. Score: 94.
2010 Rockfall. Similar color to Bear Point. At six years, still closed, mute, resistant at first. On airing, hints of dark chocolate, olive tapenade, plums, black currants. Very tannic. Great structure, lots going on down underneath the astringency: creosote, blackberry jam, black licorice, cedar, toast, mushu plum sauce. Reminds me of Lynch-Bages. Needs time. After 2020. Score: 95.
2012 Rockfall. Midnight black without a moon, turning purple at the rim: young, young, young. Hints of blackberry jam, sweet oak, cocoa, rum, plums. Great primary fruit sweetness, plump, fat, rich, but very tannic. Good acidity, elegant structure, great weight and balance, with a very long, spicy finish. Superior if possible to the 2010. Needs time. After 2020. Score: 96.
2011 Christopher’s. The highest point on the mountain, at over 2,400 feet. The blackest color of all, impenetrable. Tight, closed; airing shows blackberry jam, clove, mint (eucalyptus), dust, smoke. Extremely complex but very tannic. Massive core of ripe summer blackberries and cassis; creosote, minerals. Needs lots of time. Drink after 2020. Score: 96. This is the bottle I brought home with me.
2012 Legacy. Another dark black wine with glints of ruby and garnet at the rim. The 30% Merlot in the blend is immediately apparent, giving a floral-violet scent to Cabernet’s blackberries and plums. In the mouth, complex, smooth, more forward than the other Cabs, but still very tannic, with blackberry, cherry, shaved chocolate, anise and baking spice flavors. You could drink it now but it will age for decades. Score: 94.
It hasn’t come to my local Whole Foods yet, but it looks like it’s on the way: “Sip ‘n Shop.” According to yesterday’s Wall Street Journal, that’s where “Some high-end supermarkets are turning into neighborhood watering holes. Many have set aside space for wine bars…Some stores encourage shoppers to ‘sip ‘n shop,’ drinking while pushing a shopping cart for a more relaxed shopping experience.”
I had mixed reactions when I read the article. On the one hand it’s really cool and very European to be able to have a nice glass of wine while you’re shopping. On the other hand it’s clear why some of these high-end supermarkets are doing it: a “more relaxed” shopper is a shopper who will be more relaxed about spending more money. I think it’s also a little concerning that if this tendency spreads, we’ll have more cars on the road driven by people who are a little tipsy.
Still, on balance, how civilized it is, being able to shop leisurely while sipping something. When you think about it, we’ve historically compartmentalized the different culinary parts of ourselves: we eat food and drink wine at restaurants and bars, while we buy food and wine at retail outlets. Who says you can’t blur the lines and combine the two?
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Had lunch yesterday with an old friend who’s sort of a representative for small wineries. He hooks them up with distributors, who then resell to their on- and off-premise clients. My friend was telling me about one Napa Valley winery he represents that makes quite a good mountain-grown Cabernet that retails for $80. As soon as he began telling me this, I thought, “Uh oh.” That’s because there’s about a gazillion Napa Valley Cabs in that price range that are quite good, meaning that if I were scoring them, I’d give them at least 90 points.
It is as easy as falling off a log to make a 90-point Napa Cabernet Sauvignon these days, which is why there are so many of them. And that’s the problem: the market for these types of wines is limited, and yet supply is constantly expanding, as more and more people with a little money come in and buy themselves a lifestyle.
My friend was telling me he’s trying to think up innovative ways to interest buyers in this Cab, but honestly, it’s like Sisyphus pushing that rock uphill. There are a lot of cookie-cutter Napa Cabs out there, and the fact that none of these newer ones has a particularly interesting story doesn’t make selling them any easier. I mean, what is the tableside conversation between a somm and the customer? “This winery is owned by a [fill-in-the blank, Silicon Valley venture capitalist, mortgage king, neurosurgeon, engineer, Hollywood mogul, professional athlete]. It was made by [fill-in-the-blank, famous consulting winemaker],” blah blah blah, Tweedledum and Tweedledee. When I used to taste these wines for Wine Enthusiast, pretty much on an everyday basis, I was able to appreciate them for their beauty and richness, the sheer sense of drama they convey. They can be gorgeous. But after a while there were so many of them that I started wondering, “Where the heck do all these people sell all these wines?” I figured that a lot of the owners were so rich, they didn’t care if they sold anything, because they could afford to keep the winery going for years, and besides, it gave them immense bragging rights to their friends to be able to say that they got 91 points from Enthusiast, or 90 points from Spectator, or 92 points from Advocate, or 93 points from Galloni, whatever. So, like I said, as soon as my friend gave me the bare outlines of his Napa client, I smelled trouble. In so many respects, Napa Valley has become a vanity playground for outsiders who want to be able to own a Cabernet winery. They all claim to be unique but they’re not, not by a long shot. I don’t envy my friend his job. And, hey, I’m not talking about the really truly unique Napa Cabs that are out there, the 95-pointers and above. Maybe this just indicates that Napa has reached a certain level of maturity, like Bordeaux. Yet I still wonder who’s buying all these Cabs, $80 and above, into the triple digits.
Wine writer Gus Clemens must be a man after my own heart. In this lovely column he wrote for the San Angelo [Texas) Standard Times, he writes of wine’s “intellectually challenging” dimension—a dimension I love.
All too often, in our industry, we reduce wine to its objective components. Master somms analyze it to a degree unmatched in rigor, winemakers themselves analyze it for technical flaws and blending opportunities, and wine critics (ahem…) analyze it for its hedonistic attractions. We give scores and numbers and puffs and stars to wine, we talk about raspberries or currants or lemongrass or vanilla, about attacks and finishes and ageworthiness—in short, about every physical dimension of the wine we can possibly say anything about. But we too seldom talk or write about its intellectual component, which is to say: we ignore wine’s appeal to that part of ourselves that is distinctly human, distinctly thoughtful, distinctly divine.
Gus Clemens touches on this component, but it’s really worth volumes. I stand second to no one in falling in love with a gorgeous wine, a “100-pointer,” if you will. I’ve had my share; when you experience a perfect wine, the top of your head blows off, your taste-memory explodes, you want to shout about it from the rooftops. But imagine how much richer your experience would be—not only of a perfect wine, but of all wines—if it included the context of history, geography, politics, economics, philosophy, invention, human boldness, notions of the godhead, the presence of the spirit–the entire panoply of conscious adventure we call the human journey. When I think about wine from this perspective, wine turns Biblical: the ancients believed it was a gift from God, or the gods. Perhaps it really is. I will not apologize for “reducing” wine to a point score, but I will hope that it never becomes only that.
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I want to bring to my readers’ attention the fact that the newly refurbished Freemark Abbey Winery is now open for business. As this article from the St. Helena Star explains, the Jackson Family has invested heavily in the 100-year-old-plus winery, restoring the old stone buildings, building a new restaurant, and launching a museum-style exhibition space, whose content I was honored to help devise. Ironically, Freemark Abbey was the first winery in Napa Valley I ever visited, in 1979, so it has a special place in my mind and heart. I was just getting into “important” wine and wanted an “important” Cabernet Sauvignon to cellar, and so I asked for one in the tasting room. The lady suggested I buy their Cabernet Bosché. In my ignorance, I said I didn’t want “Cabernet Bosché” but Cabernet Sauvignon. The lady told me that Cabernet Bosché was Cabernet Sauvignon. I didn’t trust her; alas, a little knowledge is a dangerous thing, and I had just enough knowledge to think that I knew what I was doing. Clearly, I didn’t. I have often recollected that incident to remind myself of an important lesson: when it comes to wine knowledge, everybody starts from the beginning. There are no stupid questions. No one of us should ever be impatient with anyone for not knowing what we know. (That is the basis of snobbery.) Besides, what we think we know today may be what future generations call ridiculous. So take things in context; don’t be ideological; be generous, and realize you’re not the measure of all things in wine! And I hope you’ll drop by Freemark Abbey to check out the new digs.
I’m glad I never joined the bandwagon of protest against California (mainly Napa Valley) Cabernet Sauvignon. It garnered a lot of naysayers, but, as Jancis (what, you need a last name?) blogged the other day, even the naysayers are changing their minds. “There has recently been a resurgence of interest in these wines on New York restaurant wine lists,” she writes, an especially notable statement considering that it was New York somms and critics who led the charge against Cabernet.
They claimed Napa Cabs were too much of everything: too ripe, too oaky, too alcoholic, too extracted. I never could quite understand what they were talking about. Of course there were Cabs that were unbalanced, but there also were hundreds of fabulous Cabernets that weren’t—that were utterly delicious and dazzling. And it’s not as if everything from Bordeaux is fabulous. I wondered if perhaps the New York critics actually had the tasting experience with Cabernet to know what they were talking about. I wondered, too, if they went into their tastings with an inherent bias. When you’re tasting wine, you find what you’re looking for.
It’s become a repeating meme in the last year or two for writers to claim that Napa Valley Cabernet is being made differently than it was even four or five years ago. Jancis herself writes of the “increasing restraint” she finds in the wines. Is there evidence of such restraint, beyond the assertions of critics? Are alcohol levels in Cabernet lower than they used to be? I haven’t seen any proof. On the other hand, winemakers have definitely been feeling the backlash from the anti-Cabernet crowd and, in many cases, took corrective action to lower alcohol levels, but how have they done so? There are known methods for reducing alcohol, adding water, spinning cones and reverse osmosis among them. But winemakers are reticent about talking about these practices, because wine writers—usually the same ones that complain about high alcohol—then criticize them for “manipulating” wine.
Well, I always knew that the anti-Cab crowd would run out of steam sooner or later, and I guess they now have. There is a bandwagon effect in wine criticism whereby somebody—usually a thought leader—coins a critique, which then is borrowed by everyone else, lemming-like down the line, and repeated endlessly; that, indeed, is the definition of “meme.” Yet memes have lifecycles. “Successful memes remain and spread, whereas unfit ones stall and are forgotten.” The bashing of California Cabernet has proven to be an “unfit” meme and therefore it is quickly being forgotten. The fortieth anniversary of the Judgment of Paris—which is actually what prompted Jancis’s July 9th post—has been extensively covered in the media, with California Cabernet receiving near-unanimous praise. As Jancis notes, just about every time the Judgment is replicated, Napa Cabernet beats Bordeaux. So we need a new meme here: California Cab really is as good as Bordeaux (albeit different), by almost every objective standard (and you can’t get more objective than a blind tasting conducted by professionals).
Which is why I say I’m glad I never bashed Cabernet. Now, I don’t have to explain why I changed my mind.