It’s official: 2013 was the driest year ever in recorded California history.
Here are some statistics for selected cities. The number represents the percentage of normal seasonal rainfall that has fallen so far during this year’s rainy season. (Figures courtesy of San Francisco Chronicle)
Los Angeles: 6.4%
San Diego: 21.7%
San Francisco: 8.7%
San Jose: 9.8%
Santa Rosa: 6.2%
Napa City, meanwhile, had only 22.7% of its normal yearly precipitation average, according to the Napa Valley Register, making 2013 “the driest year since reliable records started being kept nearly a century ago in Napa.”
Granted, the 2013-2014 rainy season still has many months to go. But we’re getting off to a bad start, and people are scared.
The numbers clearly are unsustainable, and reflect the fact that the drought is statewide and not merely regional. All previous drought records, dating back to 1850, have not only been surpassed, but pulverized. “The official drought map of California looks as if it has been set on fire and scorched…”, a reporter wrote in the San Jose Mercury-News.
Sen. Dianne Feinstein in early December asked Cal. Gov. Jerry Brown to declare a drought emergency, an action Brown so far has resisted taking, although a week after Feinstein’s request, he did form a task force to study the issue. Some municipalities aren’t waiting for statewide action. The city of Folsom on Dec. 23 mandated a 20 percent rationing order. Three days later, Sacramento County asked some residents to reduce water consumption of 20 percent. In Sonoma County, the County Water Agency has asked permission from the state “to slash flows from Lake Mendocino to the Russian River,” in order to keep the reservoir’s dwindling water level from falling even more.
Other cities are expected to enact similar water-saving mores in January.
The American Geophysical Society announced that California, and large parts of the West, may be experiencing a “megadrought” that could last for decades. They released this drought map
showing the extent of “severe” and “extreme” drought, with the worst areas centering on California and northwestern Nevada.
What impact could the drought–if it continues through the rest of the winter and spring–have on California wine? Vintners fear there won’t be enough water to spray for frost protection during the crucial early budding season. And there won’t be enough water for vine irrigation next summer, especially if we have heat waves. This enforced dry-farming probably means lower crop levels, especially compared to the last few years. Catastrophically dry conditions could spark massive wildfires that take out vineyards.
Is the drought related to climate change? I’m not prepared to go that far.
I was asked to moderate a panel next month at the Unified Grape & Wine Symposium in Sacramento, and while I had to decline due to circumstances beyond my control, I was intrigued by the topic: The Proprietary Wine: Rethinking the Constructs of Blended Wine.
The person who invited me, David Akiyoshi, is winemaker at Lange Twins Winery. (I remember years ago visiting them, when I covered the wines of the Sierra Foothills.) David explained to me, in an email, what he was looking for:
“The moderator should have the ability to provide an overview of historical wine trends from the generic 70’s chablis/burgundy, the demographic shift beginning in the 80’s to wines with varietal labels and the latest trend of proprietary red/white wine blends. There has always been a market for these wines such as with the European Meritage or Rhone blends and today’s consumers are more accepting of this category. Significant for the success of these wines is that there is less need for consumers to be a connoisseur or to be handcuffed by the latest 100 pt score. Quite simply, it is all about the enjoyment of wine as a beverage without artifice or social stigma of making the ‘wrong wine choice.’”
One could obviously write a book about all this, but I’ll try to fit it into a blog-length post. We know, of course, that from the end of Prohibition up to some point in the 1970s, American wines (mainly from California) labeled “Burgundy,” “Chablis,” “Rhine,” “Sauternes” and the like dominated sales in this country. Educated people understood the wrongness of this; as early as the 1930s, folks such as Frank Schoonmaker argued for true and honest labeling: “Napa Valley Red Wine,” that sort of thing. By the time the boutique winery era was rolling, in the late 1960s-1970s, and mainly in Napa and Sonoma, this point of view had become the accepted norm. Varietal labeling was celebrated as being refreshingly honest and distinctly American, an early practice of truth-in-labeling.
In the late 1980s, a group of vintners who were producing Bordeaux-style wines in California became frustrated with varietal labeling. They were blending the major Bordeaux varieties to produce the best wines they could, but the amount of any given variety was insufficient to meet the Federal government’s requirement of at least 75% of that variety in order to so label the wine. So they held a contest to come up with an alternative name (a contest I entered, and lost). The word “Meritage” won. The concept was good, but unfortunately, that term proved not to have staying power. Although some wineries still use it, it never caught on, and seems to me to be in dimenuendo.
However, that never stopped vintners from blending to below the 75% threshold. They simply called their wine by a proprietary name, like Joe Phelps did with Insignia. At first, these blends were almost exclusively Bordeaux varieties, but by the 1990s, Rhône-style blends began appearing. Spearheaded by the “Rhône Ranger” movement and the Hospices du Rhône organization, these wines were modeled after southern Rhône blends, usually based on GSM: Grenache, Syrah and Mourvedre. They, too, could not be called by a varietal name, so the wineries gave them proprietary names, such as Tablas Creek’s Esprit de Beaucastel. (Some of these wineries also produced white wines, most often based on some combination of Roussanne, Marsanne, Viognier and Grenache Blanc.)
David Akiyoshi asks, “Are [these] blended wines merely a fad, or are they creating a new and lasting category of wines that promises to bringing new consumers to the table?” My answer, clearly, is a loud NO, they are not merely a fad, and YES, they are a lasting category, although I couldn’t say whether or not they’re “bringing new consumers to the table,” which is a complicated issue.
I’ve blogged about this and written about it in Wine Enthusiast, and in fact, one of the main reasons why I successfully argued for Paso Robles to be the magazine’s Wine Region of the Year was due to the success of the blends, red and white, made there, often of varieties previously unrelated by region or historical practice (Tempranillo, Zinfandel, Petite Sirah and Merlot, for example).
There’s no reason why a varietally-labeled wine is necessarily better than a blended one. Bordeaux itself is always a blend of varieties. One could even argue that so is red Burgundy, given Pinot Noir’s proclivity to spontaneously mutate to different clones. The Federal government’s requirement of 75% for a variety is patently arbitrary: Why not 60%, or 90%? The only reason, in my opinion, why so many vintners choose to label their wines varietally is because the consumer believes that varietally-labeled wines are superior to wines with other names.
When David says “It is all about the enjoyment of a wine as a beverage without artifice or social stigma of making the ‘wrong wine choice,’” he’s onto something. It’s the job of us educators to teach the public that varietal labeling in and of itself is meaningless. The problem, of course, is that this is an uphill battle, and will take time.
Where I digress from David’s point of view is when he says that the success of blending as a consumer category will result in “less need for consumers…to be handcuffed by the latest 100 point score.” I can understand why he (or anyone else) would object to the 100 point system, but I don’t see what varietal labeling has to do with it. I gave 100 points to La Muse 2007, which has no varietal labeling, just as I gave 100 points to the Shafer 2004 Hillside Select Cabernet Sauvignon, which obviously does.
In the end, it’s a sign of a culture’s wine maturity when the populace understands that the ultimate duty of a wine is to provide pleasure, not to adhere to some government rule. If it can best do so by the winemaker crafting the most perfect blend he or she is capable of, then why should anyone care that the wine doesn’t have a varietal name? This may sound like Jesuitical, angels-dancing-on-pinheads rhetoric, but it actually strikes the point that American consumers, still rather infantile about wine, have stereotypes and preconceptions that must pass, before we can truly become a wine-appreciating country.
My publisher at Wine Enthusiast, Adam Strum, sent me this video of a speech he gave to the French-American Foundation, in New York, at an event honoring Jean-Charles Boisset. Adam began his remarks with a memory of an exchange he had years ago with the legendary French chef, Andre Soltner, whose Lutece restaurant once was the de rigeur place for the elite to eat, back when French food defined haut cuisine.
At that time there were no California wines on Lutece’s wine list, and Adam asked Chef Soltner about it. Chef replied, “We do have California wine, but we cook with it. We do not have it on our wine list!” Ouch.
Adam’s point was that, not that long ago, the French attitude toward California wine was one of ennui. I immediately recalled an event I went to, more than twenty years ago. It was the first big wine article I ever wrote, for Wine Spectator. Many of the major French winemakers from the Rhône Valley had traveled to Napa Valley to meet up with their West Coast counterparts, the so-called Rhône Rangers, at Meadowood Resort, for a global summit on the grapes and wines of the Rhône. But what I recall most clearly is the disdain, bordering on hatred, that some of the French held toward California wines. This antipathy was in the air and was summed up by a leading French wine industry leader who angrily told the Californians in the audience, “You can steal our grape varieties. You can steal our techniques. But you cannot steal our terroir!”
How far we’ve come! Today, California wine is the envy of the world. Even the French have grudgingly accepted it.
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On the heels of my post yesterday about the pending Lamorinda AVA, I had a conversation today about a proposed Petaluma Gap AVA. Apparently, there’s controversy over where the lines should be drawn. Quel surprise! There always is with these appellation wars. I have a definite position on Petaluma Gap: Yes, it deserves an AVA. This is cool-climate viticulture and there are important sources of Pinot Noir and Chardonnay growing there. I’ll leave it to others to determine the precise boundaries, which at any rate will be decided on a political basis, as much as on issues of climate and soils.
The Petaluma Gap Winegrowers Association developed this map, which is unofficial, since the TTB hasn’t yet ruled on it. Looking at it, it does seem a little too broadly drawn, extending all the way from just west of Cline Cellars, in Sonoma Carneros, out to the Pacific beaches, and from Novato in the south all the way up to north of Rohnert Park and Bodega Bay. I’d hate to see a redux of the Sonoma Coast appellation, which most everyone admits was ridiculously large; the fallout from that will take years more to sort out, even with the worthy addition of Fort Ross-Seaview. But such is the nature of these appellations, far as I can tell, that they tend to be drawn too liberally at first, for an obvious reason: nobody wants to be left out. So they include everybody, and the thing ends up being too big. Then the sub-AVA debates begin. Well, it keeps wine writers busy, anyhow.
Much is made of so-called “golden ages”: of television (the 1950s), of Hollywood films (1930s-1940s), of rock and roll (the 1950s and 1960s), of Ancient Greece (somewhat mythic; Hesiod referred to it as the time of heroes, gods and men).
In wine, Bordeaux is sometimes said to have enjoyed its golden age in the 18th century, as the great chateaux were consolidated, often with architectural gems, and the wines were widely exported, resulting in an increase in price. What about California?
Earlier this year, Wine Spectator columnist Matt Kramer penned a piece, “Is this really a golden age for wine?” When he turned his attention to California, he saw only a single place–Napa Valley–and answered his own question in the negative. “Napa’s golden moment,” he declared, “is now past.” True, Matt did perceive golden age-iness in other places in the world, such as the Cote d’Or, Central Otago and Willamette Valley. But as for the rest of California outside of Napa, nada.
Well, he’s entitled to his opinion, although that Napa-centric shortsightedness is harder to forgive. But let me suggest why I think this is the golden age for California wine as a whole. I actually agree with Matt that Napa Valley is getting “a little thick around its middle.” He’s right that Napa no longer bursts with the sense of excitement it did in the 1960s and 1970s. In Napa’s behalf, though, it can safely be said that it’s making its best wines ever. Napa Valley remains the point of reference for all of California, and for that matter, for the New World. You’re either for it or against it, but you can’t escape Napa: any statement about California automatically includes a reference to it. Napa’s sort of like the Clintons are to American politics: you may love them or be tired of them, but they are still the 800 pound gorillas.
Matt erred in not considering other regions in California. I have argued, passionately and publicly, for Paso Roble’s recognition as a hotbed of innovation at this time. Nearby Monterey also is in a state of remarkable ferment, with younger winemakers moving there to see what they can do (just as they did in Napa in the 1960s and 1970s). As for Santa Barbara County, I’m a huge fan: there’s no thickness to its middle. Santa Barbara growers and vintners absorbed the lessons of more northerly wine regions, improved their viticulture and enology to the most exacting standards, and now are turning out impeccably tailored wines, of nearly every variety and blending type in California. I could continue to list smaller appellations that I think are performing at very high levels.
There are additional factors at play that keep California exciting. Vintners have developed an exquisite sensitivity to their vineyards: the degree of coordination of root stocks, varieties and clones, trellising, pruning and harvesting decisions has never been as well understood as it is now. (Obviously, I’m referring to the highest level of wineries.) The inrush of young blood is having exactly the kind of galvanizing effect it always has in all areas of life: winemakers in their twenties and thirties, who hope to establish good careers, realize they have to do things differently from their forebears, and this they are doing: witness the explosion of serious new wines from varietals that were hardly ever planted in California before the 2000s.
In furtherance of California’s Golden Age, we’re now going into two consecutively great vintages–2012 and 2013–that will result in stellar wines. Quality is going to soar as they are released over the next 5-6 years. It’s an exciting time to be making, and drinking, wine: A Golden Age for the Golden State.
The Baby Boomers, of which I am one, were born during an era (1946-1964) when Americans did not drink wine. If the average U.S. adult drank anything alcoholic at all, it was the occasional beer or cocktail.
Yes, there was plenty of plonk coming out of California with names like Roma Sauternes, Petri Port, Guasti Pale Dry Sherry and, on a higher note, varietal wines from the likes of Sebastani, Charles Krug and Inglenook. But for the most part wine was a special occasion beverage. Consumers didn’t understand it; and why should they have, when for a generation it had been illegal under Prohibition?
That wine appreciation in America exploded as soon as the Baby Boomers came of age is indisputable. But I don’t think the story has been told concerning how and why this happened. Certainly, two forces intersected: one was the Boomers’ disposable income. When they began reaching adulthood, in the late 1960s but especially in the 1970s, they went to work and suddenly had money in their pockets–money they were willing to spend on wine.
The other force–connected to the first–was the rise of the boutique winery movement in California. This meant an increasingly steady supply of high-class wine product to the restaurants and stores of the nation. Boomers with an appetite for fine wine had no trouble finding it, despite the mangled and anachronistic distribution laws left in place after Repeal.
But why were Boomers willing to spend their hard-earned money on wine? I can come up only with anecdotal conjecture, but I think it’s largely accurate. Boomers had grown up with a philosophical attitude of openness to anything life has to offer. They (we) were willing to try anything at least once, be it pharmaceutical, sexual or lifestyle-related, in order to see if that thing provided pleasure. If it did–and if it didn’t entail excessive risk (as, say, heroin did)–then Boomers were happy to incorporate it into their lifestyle.
But this isn’t enough to explain just why Boomers so forcefully turned to wine. Part of it also had to do with their embrace of a food culture. Prior to the rise of the Boomers, food in America was a pretty dreary part of life: necessary but uninspiring. The woman took care of the shopping and cooking; the men occasionally took the wife and kiddies out to a restaurant. What differentiated the Boomers, male and female alike, from their parents was an eagerness to explore the further reaches of food. Sometimes this meant explorations into vegetarianism or macrobiotic cooking; sometimes it was inspired by the new phenomenon of televised cooking shows, such as Julia Childs’s. Young Boomers also were great travelers. In the 1970s, it seemed like everyone was spending a summer on Ibiza, or Mallorca, or in Nepal or Tangiers or Tokyo, or just hitchhiking their way across the U.S., coming across regional cuisines. At that time, American tastes in food hadn’t yet been homogenized: there still were authentic cuisines from the south, midwest, Texas, New England, San Francisco. Returning home, the kids brought their new-found food fondness with them.
In the early 1970s I had a friend who started a restaurant in western Massachusetts, The Noble Feast, that was the first “nouvelle cuisine” place in that part of the state (although we didn’t think of it that way). Alan Harris’s menu emphasized fresh, regional ingredients, and while it leaned on French technique, there was something fresh, pure and, yes, “American” about it. People drove for miles to eat at The Noble Feast because they couldn’t find food like that anyplace else.
This still doesn’t fully explain the Boomers’ mad love of fine wine. By the late 1970s there had arisen a cottage industry of wine writers publishing how-to pocket guides; but it’s a chicken-and-egg argument over which came first: the writers or the consumers, and at any rate it’s likely that both of these phenomena were created by the same underlying force.
In the end, I think the miracle of the Boomers love affair with fine wine is inexplicable, as so many other cultural milestones are. Sometimes you can pin huge shifts in the society on specific things: J.F.K.’s assassination, whose 50th anniversary is coming up, marked the end of a certain political naivete in America and inaugurated a heightened level of dark skepticism that persists to this day.
No such single event can be attached to wine’s rise, not even the 1976 Paris Tasting which, important as it’s become in retrospect, was not particularly noticed at the time. We can assign perhaps other tendencies on the part of the Boomers that fueled their appreciation of wine. With the country’s demographic shift westward, California’s population exploded during those years, bringing Boomers closer to both a lifestyle that embraced wine and to the actual physical centers of production. (It wasn’t until I moved to California in 1978 that I discovered wine.) A steadily expanding national economy throughout the 1980s and 1990s (ah, the good old days) assured Boomers of having the cash for a nice bottle. And an expanding sense that wine was part of “the good life” (a sense echoed in the popular media, which always is looking to report on trends) somehow impinged upon the brains of countless Boomers, for whom living a good life always was a high priority.
The result has been what we see today: Wine at the forefront of American culture. Before the Boomers, wine was nothing. Once they came upon the scene, wine exploded in popularity. No Boomers, no wine. (No rock and roll either.) Give us credit.
In my job as a critic who gives point scores to wines, even after all these years I still think all the time about just why I give high scores to certain wines and not-so-high scores to most others.
Just what is it that, in my head, makes one Cabernet score 96 points and another “only” 89? It’s not that the latter Cab is bad. In fact, it may be better to drink (under certain circumstances) than the former. This is where a certain arbitrariness comes in–but it’s an arbitrariness with rules.
The main thing I look for in a wine is power. There are synonyms for power: concentration, intensity, volume, size, mass. (These are all nouns; their corresponding adjectives would be words like intense, massive, powerful, huge, etc.). The more mass a wine has, the more likely I am to give it a high score.
It can be tricky, though, determining the line between mass that’s pleasingly balanced, and mass that’s just power for its own sake. I hate to engage in meaningless metaphors, but I sometimes make analogies in my mind to power that’s controlled, as opposed to uncontrolled power. Imagine a large dam, like Hoover Dam or Boulder Dam. Controlled power is when the dam’s walls hold; the force of all that water can be used for productive ends, such as the manufacture of power to turn turbines. That’s controlled power. Imagine next that an earthquake destroys the dam’s foundations, resulting in a great flood that destroys forests and buildings and lives. That’s uncontrolled power.
I realize the comparison isn’t perfect, but that’s how it feels to me when I taste–the kind of sense impression the wine gives, from my first glimpse and sniff to the way it occupies my mouth. And quite often, I find the balance of power, especially in red wines, slipping away from control into abandonment and chaos.
This usually happens when a winery has two (or more) tiers of a wine, often expressed as a “regular” regional bottling and a “reserve.” Most often the reserve is a more concentrated version of the regular; that is, whatever characteristics the regular has (specific flavors, quality of tannins and oak, acidity, alcohol), the reserve will possess also, but in spades: everything will be more, greater, more evident. Sometimes, this works. Sometimes, it doesn’t. Sometimes, more is more; sometimes, more is less. Just because the wine goes from 60% new French oak to 100% (or 200%) new French oak doesn’t make it better; it can make the wine merely oakier, which in itself is not balance but imbalance. Same with fruity concentration. There are technical ways of increasing the extract in wine, but the winemaker has to be very careful with tinkering, because there’s a thin line between “massive fruit” (a term I might use positively) and a fruit bomb. Sometimes, I taste these reserve-style Cabs and I’ll give it a lower score than the regular Cab (even though it costs a lot more money) for the very reason that the winemaker tried too hard to impress with sheer force. There is something to be said for finesse, restraint, elegance: Just because the California sunshine and warmth allows you to make a fruit bomb doesn’t mean you ought to.
The final step in my thinking process when reviewing such wines is, inevitably, this: Granted that the wine tastes clumsy now, might it age? Part of the problem is that the way I was educated about wine. I read the likes of Professor Saintsbury and Eddie Penning-Rowsell and learned to appreciate that a fine Bordeaux that tastes hard and unyielding in youth might turn out silky and delicious if given enough time in the cellar. Well, that’s true, as far as it goes: But there’s a big difference between a young wine that’s clumsy because it’s hard and tannic, and one that’s clumsy because it’s a fruit bomb. I don’t think it’s right to assume that a wine will age simply because (a) it’s a Napa Valley Cab, (b) it costs triple digits and (c) it has more fruit than a roadside fruit stand in August.
If there’s a cautionary tale here, it’s to advise vintners that just because you can extract massive fruit doesn’t make it the right thing to do. Show some restraint, please. Not just in reds but in whites: I’ve seen too many perfectly fine Chardonnays ruined by massive applications of oak, or oak-like aromas and flavors. I’ve always defended California from the naysayers who claim it’s too hot here to grow fine wine (a patent absurdity), but it is getting difficult to defend these over-extracted, overly-oaked, too soft and too sweet wines that seem to be popping up even in the $30-$40 and up ultrapremium range.