Heard Through The Grapevine: intotheSoup.com interviews Sunset Magazine’s Western Wine Awards Finalists

ITS:

Nice to have you with us.  You’ve got a great looking label. Can I buy you a drink later?

WINE:

Just because I’m a steal doesn’t mean I’m cheap…or easy.

ITS:

You’re absolutely right. Please excuse me. Why don’t you tell us a little more about yourself and what makes you unique?

WINE:

Well, OK, let’s see. I was born and raised in Paso Robles, and I think my uniqueness stems from how well I was taken care of during my infancy. 

ITS:

What do you mean by that?

WINE:

My grapes were picked when the flavors were ripe and before the essential acidity dropped too far.  My creators drove back and forth from the vineyards over and over again as harvest drew near to make sure my fruit was picked at the peak of its perfection. I’ve been told I’m kind of high maintenance.

ITS:

Sounds like a lot of work!

WINE:

…right, and care and compassion.  You see, they made sure I wasn’t inoculated with bacteria, which would cause malolactic fermentation and totally overwhelm me!  In addition, I was kept in a separate barrel room in order to ensure that not a single one of those red guys tried to spontaneously inoculate me without my permission.

ITS:

Yes, those big boys can be quite persistent.

WINE:

Yea, my creators are pretty protective. I’m not allowed to get my ears pierced or that butterfly tattoo. I’m also pretty germaphobic now because my personal space was always sanitized with ozone – no big, bad bacteria getting’ in here, and I never missed a day of school.

ITS:

We’re big Chardonnay lovers here at into the Soup and can’t wait to give you a try at the Awards Dinner. You are unmistakably Chardonnay.

WINE:

Oh, how sweet of you to say! Um, and I’ve had a change of heart; I might just take you up on that drink-offer if we can hit the “Deep Pockets’ table.

ITS:

I think we can probably work something out.

ITS:

Let me start by highlighting your blend: 37% Grenache, 16% Zinfandel, 14% Petite Sirah,11% Mourvedre, 9% Barbera, 8% Lagrein, 3% Tempranillo, 2% Sangiovese.  Wow, you’ve got a lot going on in there.  Maybe they should have named you something like “Celebrate Diversity.”

WINE:

Well, they certainly could have.  I do loads of gushing with my multi-layered aromas.  I’m just screaming berries and flowers!

ITS:

Is it difficult to have all those varietals vying for someone’s palate?

WINE:

That can happen with some multi-blends, but we were taught at a young age to just get along and complement each other. Have you seen the Partridge Family? I can guarantee that our reality would be very different if we had some bell bottoms and a colorful tour bus.

ITS:

Sounds like you’ve got some serious harmony going on!

WINE:

What’s really groovy is the way our fruitiness compliments the white pepper and spice along with the deepness of the caramel and walnut we get from our French/American oak aging process.  The fresh acidity that Barbera and Lagrein bring to the team removes any wrinkles, and our low tannins help us play well with just about anything. 

ITS:

Really, anything?

WINE:

Well, almost. I’m fond of an intimate Bolognese for two, but if you want to crack me open for a Garden Party or a Project Runway Finale – I go great with a Hawaiian pizza or a Tim Gunn.

ITS:

Thank you for your time and keep up the good…um….blending.

WINE:

Toodles!!  See you at the show.

ITS:

I heard your vineyard is pretty famous for Pinot Gris – what’s the secret?

WINE:

Well, it’s really no secret that I’m one of America’s finest white wines and a go-to for Pinot enthusiasts in the U.S.  I’m also 100% steel tank fermented and aged for 11 months on the lees. That makes me pretty special.

ITS:

If I remember correctly, on the lees (or Sur Lie Aging) is the process of leaving the lees (deposits of yeast and other solids formed during fermentation) in the wine for a few months to a year, accompanied by a regime of periodic stirring. Certain wines such as Chardonnay and Pinot Gris benefit from autolysis because they gain complexity during the process which enhances their structure, gives them extra body, and increases their aromatic complexity. Aging sur lie with stirring can result in a creamy, viscous mouth-feel.

WINE:

Excuse me, I was told you didn’t know much about wine, so what’s the deal with all the lingo? Don’t make me look dumb.

ITS:

Well, OK, you got me.  I ‘Googled’ it.  Truth be told, King Estates has been my go-to Pinot Gris for many years. You make me want to be a better wine drinker.

WINE:

Well, that’s very Jack-Nicholson-circa-“As Good As It Gets” of you.

ITS:

Do you have a brother? 

WINE:

Uh, no, and now you really do look dumb.  I’m late for an appointment with Wine Spectator so for those of you keeping score at home, I’ll make it simple for you: I’m a Platinum Blond. Some say “white gold or straw,” but for me, it’s platinum or nothing, baby. You’ll notice me when I pass under your nose. You’ll be overcome with crisp aromas of pear, cantaloupe, lime zest, tropical fruit and spice. Bring me to your lips, and they’ll tingle with flavors of honey, citrus, mango, and pineapple. I’m a great weight (I work out and eat right), and the balance between my acidity and sugar is spot-on. The first taste of me will stick with you because I have a long finish, ending in minerality that will leave you refreshed, but ready for more.

ITS:

Wow, are you sure you don’t want to go to dinner?

WINE:

Where’s my rep?  I’m outta here.

ITS:

Congratulations on your nomination – how does that make you feel?

WINE:

Kind of tingly, but as my creator, Steve, would say “Dynamite!” 

ITS:

Why would he say that?

WINE:

It’s how he describes me! He also uses phrases like…”the aromatics JUMP out of the glass” and “enticing!” I’m easily excited! WOO! HI MOM!

ITS:

Wow, we’re fond of exclamations, aren’t we? So, what’s enticing about you?

WINE:

For one thing, I grew up on a hillside and the views of Santa Ynez Valley were spectacular so I was always happy. Steve and his Dad, Tom Beckman, took a big chance on the dream so I feel pretty special coming out so well. Their great care and their passion most certainly have something to do with my success! Oops, sorry. I let one slip out again.

ITS:

What do you think makes you rise above your two competitors?

WINE:

I kind of slap you in the face with aromatics and my white pepper-spice.  After that, I bring it back down with some plum and licorice.  At the end of the day, I display an excellent balance between acidity and tannins, so I hang right in there. I think people like that kind of dedication.

ITS:

If you’re talking staying power, we agree with that assessment wholeheartedly.  From what I’ve read, it sounds like Tom is a pretty cool character!

WINE:

Well, we don’t like to tell anybody, but on occasion, as he’s driving around on his tractor, he sings to us.  He’s so cute.

ITS:

Nice…

Stay Tuned for our next installment of “Heard Through the Grapevine”, where you’ll get to meet some of the pricier contenders for the Western Wine Awards. Until then, if you find yourself talking to your wine like us, you’ve probably had too much.

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