The New Connoisseurs' Guidebook to California Wine and Wineries
Charles E. Olken, Joseph Furstenhal
Format: PDF / Kindle (mobi) / ePub
For this powerful successor to his best-selling guide to California wine, Charles E. Olken has joined forces with Joseph Furstenthal to craft The New Connoisseurs’ Guidebook to California Wine and Wineries. An encyclopedia, atlas, and buying guide combined in one comprehensive, authoritative work, this new guide delivers information and guidance that is not available in any other place. From first page to last, it is geared towards a wide range of consumers, yet also offers the depth and detail that made its predecessor one of the most frequently referenced works by wine educators and industry insiders. Now organized geographically into eight wine regions, the guide has been completely rewritten and expanded to provide the most current information on the state’s evolving wine industry—its history, grapes, winemaking, terminology, geography, and leading wineries.
to Bob and Elinor Travers, who run Mayacamas to this day. The 52 acres of vineyards, at elevations ranging from 1,800 to 2,400 feet, are planted principally to Cabernet Sauvignon and Chardonnay, plus small blocks of Sauvignon Blanc and Pinot Noir. The wines are made in small batches, with the Mayacamas Cabernet and Chardonnay topping out at two thousand cases each and Sauvignon Blanc and Pinot Noir averaging five hundred cases. There was a time, when the Traverses first took over Mayacamas,
where he had originally studied geology, became interested in wine and learned throughout Bordeaux and Australia before settling in Oakville, where he remains a consulting winemaker to several top labels, including Gemstone and Vineyard 29. With his wife, enologist Cherie Melka, they started making their own wine in 1995. The Melkas make just two wines today, the CJ Cabernet Sauvignon and a proprietary red blend, Métisse. About 500 cases of the CJ Cabernet and 1,500 of the Métisse are made each
decade in the cellar, and the same is true for other high-acid whites like Sparkling Wine and some Rieslings. Stainless steel tanks, which are almost always equipped with temperature control mechanisms, are nearly airtight, and while wine will change in them, the rate of change is typically slower than in barrel and can be slowed even further by dropping the temperature of the wine. Very few wines are stored in stainless for extended periods, however. The idea is to sell young-tasting wine when
belonging to Napa Valley’s Caymus Vineyards. This long, hillside appellation extends more than ten miles along the western edge of the Salinas Valley outside Greenfield and Soledad and enjoys mostly eastern and southeastern exposures for its vineyards at elevations of four hundred to two thousand feet. Morgan’s Double L Vineyard joins Talbott and Mer Soleil at the cooler, northern end of the appellation, while important sites like Rosella’s Vineyard, Garys’ Vineyard, and Pisoni Vineyards stretch
Monterey County Chalone AVA Just east of Soledad in the rugged Gabilan Range, at 1,800 feet, Chalone Vineyards bumps up against the dramatic Pinnacles National Monument. The first vines were planted as far back as 1919; in 1946, the vineyard expanded and sold grapes to Wente and Beaulieu. The Chalone label was established in 1960, and Dick Graff came along four years later to make top-drawer Burgundian-styled Chardonnay. His ’66 vintage became a landmark in the history of California Chardonnay.