Archive for April, 2010

Ancient lava flows from Eastern Washington

April 29, 2010

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Nielsen domination index

April 24, 2010

I am offically obcessed with the idea that Riesling can be a larger category than Syrah – that is only the first step to the global Riesling domination that we have plans for (hehehe). Looks like we have a shot at seeing Riesling passing Syrah before the end of the year and become the #8 varietal in the country. Right now the index shows the following rank among varietals (52 weeks ending 2/6/10):

- #1: Chardo: 25% MS (marketshare) growing at +2.5% – Yep, still a lot of growth at that size..

- #2: CabSauv: 16% MS +4.8% – American love story with CabSauv. Can we grow Gamay that fast? Surely is not foreign to the Malbec Growth (Malbec is not part of the topd ten and is about half the size of Riesling right now)

- #3: Merlot: 12% MS -1.9% – Keep losing steam. might never recover…

- #4: Pinot Grigio/Gris: 9% MS +3.7% – Wake up folks, this is not that great of a wine

- #5: Pinot Noir: 6% MS +7.3% – Amazing to see PN in #5 now…

- #6: White Zin: 6% MS +0.5% – Do me a favor, drink Riesling instead of this White Zin thing

- #7: Sauv Blanc: 5% MS +7.7% – This is the white we need to follow on the way up

- #8: Syrah: 4% MS -7.5% – Ouch, this varietal is just going back in the dog house

- #9: Riesling: 3% MS + 8.9% – #1 growth in the top ten. ‘nuf said

#10: Zinfandel: 3% MS +3.7% – Yes, Riesling is bigger than Zinfandel

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A scoring world

April 23, 2010

Lately I have heard so many wine buyers talking only about scores, scores, scores. I even went to retailers that only buy 90+ wines. This is just plainly bad for our wine industry and for consumers. All those scores are just opinions, not science, not hard facts, just opinions. it does not matter if it is blind or not, with a panel or not. One day consumers and buyers will realize that wine reviews are one opinion from one person at one moment of time (wine is just not like toasters, it can age and change). One day someone is going to give 95 points to a wine that will poison people, it was just an opinion mind you! Moody gave AAA ratings to mortgage back securities, those were also opinions (they recently won a lawsuit against the US governemnt based on their first amendment right to voice an opinion) – at the end of the day the bankers were thinking that Moody’s opinions were good as gold. I think no one will believe a AAA rating is good as gold now. Please be careful with ratings – they are just opinions.

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Phoenix Riesling

April 12, 2010

phoenix

 
 

We are releasing a new Riesling – we have now up to 10 different Rieslings in our lineup . This new release is a 2009 Riesling that we made in what I would call the “traditional” Johannisberg style (I know, I know, we are not supposed to use this term anymore). So, what is a “J” style? Well, J’s were usually bout 2% residual sugar Riesling and picked around 22.5 Brix (Auslese ripeness level) with about 12.5% of ethanol. It was and still is today the most proeminent style in Washington State. Our version of this American favorute is slightly different (of course) in the way that it is about 2.3% residual sugar and 11.5% ethanol therefore picked at 21.5 Brix (a ripe spatlese ripeness level). Like all of our Rieslings we like to pick grapes earlier than most folks in order to contribute a lot of natural acidity to balance the sugar and also to keep a lower alcohol content. The grapes come from the Yakima Valley, a cooler climate more appropriate for this style I believe. The wine is very fruity (think mango, guava, apricot with a hint of floral notes) and refreshing, a nice addition to the portfolio that does not replicate any other Riesling we make. When I was looking at the Riesling line up a few weeks ago it dawned on me that we have a geometric RS series in our portfolio: 0-2-4-8-16! 0% RS is our Dry Riesling, 2% RS is our new Riesling, 4% RS is our Riesling made from organic grapes, 8% is our sweet Riesling and 16% is our Riesling Vin De Glaciere Selenium Vineyard. Pretty fun, no? Riesling is really enjoying a true rennaissance in this country (likethe Phoenix on this label) and we are proud to be part of it.

 

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Sulfites policy at Pacific Rim

April 8, 2010

Sulfites are sometimes a hot topic, somewhat taboo. I thought I would bring my two cents about what what they are and what we do to minimize our sulfite content at Pacific Rim. Sulfites (read sulphur dioxide if your are a chemist) are used in wines as an antioxidant and as a anti-microorganism – we have residual sugar and malic acid in all our Rieslings which can respectively be degraded by yeasts and bacteria resulting in a stincky cloudy wine with lots of carbonation (lots as if the bottle could explode) – no good. We don’t want any of that so we use a bit of sulfites. Now sulfites is a fairly common preservative used in juices, dry fruit, etc. and . So why is that important? Like everything we eat, sulfites can be the cause of allergies with wine lovers. In all honesty, many more people have allergies to alcohol than sulfites and blame sulfites for the next morning hangover (yes, you did it, you know you did). I happen to have a mild allergy to sulfites and often will feel bad after one glass of heavily sulfited wine, so this is a serious issue for me. At Pacific Rim, we have tried to reduce our sulfite content greatly over the past few years and I was reminded of this lately after  reviewing the results from some analysis we have sent for an export client. DISCLOSURE: we are blessed with low sulfites needs due to the combination of screwcap closures (low oxygen intake in the bottle = low risk of oxidation), sterile fitration at bottling (low risk of microorganism contamination) and natural low pH in Riesling (Sulfites are exponentially more active at low pH) and we naturally need less sulfites in our wines than most winery do. We usually add less than 100mg/L sulfites total for any given wines because this maximum level of sulfites respects the Demeter (Biodynamic) and Organic requirements in the USA. This is about 2.5 times lower than the legal limit. Timing wise, we usually add some at harvest and then a little bit before bottling. Now just FYI, yeasts naturally produce about 20mg/L of sulfites, so we could have 4 to 5 times the natural content in our wines. The wines that I have sent for analysis (Chenin, Dry Riesling, Wallula Single Vineyard, Framboise, Vin De Glaciere) all came below 75 mg/L actually. Those amounts of sulfites are so low that we often have issues with some export market because those levels are below what they judge reasonable. We disagree with those folks respectfully, less sulfites makes for healthier wines and healthier people. Low sulfites policy at Pacific Rim.

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