Iron Horse Blog
Greetings from thoroughly drenched Green Valley. We have received 22 inches of rain since January 1. Green Valley Creek which bisects the vineyard is a tributary of the Russian River and that whole swath of the estate is in a 100 year floodplain.
Photo: LG Sterling
For several days you couldn't see the tops of the posts on the bridge. We call that doing our part to replenish the aquifers.
Of course we need the rain. A year ago, 43 percent of the state was gripped by "exceptional drought". Now that figure is two percent. (Source: US Drought Monitor) And after 40 years here at Iron Horse we are seasoned at riding out a wet winter.
We are very lucky that our vineyards are hillside and our sandy soils drain easily. The rainbows have been inspiring. But we are going to have to hustle to get the pruning done before bud break.
Photo: LG Sterling
January is the traditional time to report on the state of the winery and I am proud to convey that the state of the winery is strong - a soggy mess after what has seemed like boundless rain from the start, but gamely moving forward.
There are some things about 2016 I would be very happy to repeat. Number #1, our many successes as a vineyard, winery, business and family. I am privileged to get to work with an exceptional team. And, last year, in some areas, we surprised ourselves.
I smile when I think about how smoothly we transitioned to tastings by appointment on the weekends. The response surpassed all expectations. We had the pleasure of welcoming 33,000 guests here last year and the San Francisco Chronicle named us one of the top 50 Tastings Rooms in Napa & Sonoma.
Now we ask that you please make reservations on weekdays too. It truly elevates the experience. Please look at the reservation program to see how easy it is.
Some of my fondest memories of 2016 involve toasting with "Cuvee 50" for Super Bowl 50 in San Francisco, which now feels so far back in time, and "Spirit of 76" celebrating the 40th Anniversary of when my parents acquired Iron Horse in 1976.
Both were one time only, limited production bubblies, never to be replicated.
2016 was in no way an easy vintage. The crop was low and there was so much uneven ripening that in many blocks we picked just half the crop - strictly the mature fruit, and then went back two three days later to pick the rest once it too had fully ripened. The resulting wines have set a new bar for us and the year will always stand out as our 40th harvest at Iron Horse.
From the beginning the goal has been to strive for the highest quality, so it is especially gratifying to see Iron Horse in the current issue of Wine Enthusiast at the same table with the very best in the world.
Looking forward, the next release of Joy! is Friday March 17, St. Patrick's Day. It's bound to be a lucky day. This will be our third time hosting a Joy! Release Tasting. So far they have been very successful. There is no doubt that the first one, last March got the most excitement because we had been out of Joy! (Joy!less) for three years. Still, the November release did extremely well and received a near perfect 98 point rating. The November Joy! was 50% Pinot and 50% Chardonnay. I say "was" because as of last night we had 18 magnums left. The upcoming Joy! is the same vintage - 2003, but Blanc de Blancs and aged six months longer. Please make reservations here.
I am also very excited about how our Earth Day event is evolving.
The theme is the future of food.
The participating wineries are DeLoach Vineyards, Dutton-Goldfield Winery, Freeman Vineyard and Winery, Hartford Family Winery, Iron Horse Vineyards, Lynmar Estate, Marimar Estate, Rubin Family of Wines.
The keynote speaker is California Secretary of Agriculture Karen Ross.
Acclaimed San Francisco Chef Traci Des Jardins is on board to showcase the "Impossible Burger", made entirely from plants, served it at the Paris Climate Change Conference as tartare.
Ronstadt Generations will perform live, honoring the family's musical traditions with the Southwestern and Mexican songs of their heritage blended with original material. Special guest: Linda Ronstadt.
Imperfect Produce is providing a beautiful display of "ugly" produce as crudités.
We have enlisted Copia, a mobile app that helps businesses and events connect excess edible food to feed communities in need, instantly.
I hope you will be able to join in. Net proceeds will benefit Sustainable Conservation, a non-profit organization uniting people to solve California's toughest environmental challenges, chosen by Secretary Ross to be the beneficiary.
Finally, Gung Hay Fat Choy. Saturday is Chinese New Year. And naturally we are pouring our Year of the Rooster Cuvee in the Tasting Room.
Please come join us in a toast.
Thanksgiving dinner is traditionally fraught and seems especially so this year coming on the heels of an historically bitter election. A story in The New York Times last Wednesday suggests the all out war between the presidential candidates may also lead to war at the family table. I pray this doesn’t happen to you. But hosts and guests alike can stave off holiday strife by heeding some very easy to follow advice: make sure there’s plenty of really delicious wine on the table, especially wines you yourself will love to drink. Thanksgiving is all about indulgence and sharing. So, why not?
Wine can be the great equalizer at the Thanksgiving table, bringing us together at a pivotal moment in American history. I encourage you to leverage this unique, conciliatory quality of wine to navigate potential landmines at your holiday celebrations.
Wine has a long and storied history of providing common ground. It’s a convener. It draws everyone in. To shore up this thesis, I solicited supporting evidence from our vineyard based team and here’s what they shared:
Wine is a perfectly safe topic.
It’s fun! It does contain alcohol.
It’s empirically proven that you always make friends when you bring the wine.
And, if you enjoy wine, you probably will probably enjoy talking about it … especially as a respite from talking politics.
A delicious wine can bridge all divides.
We traditionally start our holiday meal with a toast, which automatically brings in everyone at the table with the clinking of glasses. After a couple of sips, the social lubricant does its magic. Everyone starts to relax and communicate. The din in the room starts to rise. Laughter follows.
Each of us experiences wine in a different way. It is one of the few things where everyone is right. You taste raspberries in a Pinot … and I taste smoke and spice. It’s like sitting on the bench at the winery and looking out at the clouds. I see a bear and you see a ship in full sail. We’re both right. What’s exciting is the sharing. It’s a way to get to know someone.
Wine has intersected with politics dating back to the time of pharaohs and continues today as part of a strategy of “soft power” being deployed at the White House and State Department where the menu, the wines, the table setting are all carefully considered (see NY Times article here).
I believe one reason Iron Horse was chosen for the Reagan-Gorbachev Summit Meetings in 1985 is because of our proximity to the Russian River and that we pertain to the town of Sebastopol. Our geographic roots supplied an instant connection and something mutually agreeable to talk about. At the time, we were told that every member of cabinet signed off on the selection.
As we prepare for a memorable Thanksgiving, I want to leave you with some unifying words that you might be able to carry into a potentially challenging holiday season. Rudyard Kipling said, “Words, of course, are the most powerful drug used by mankind.” Use them wisely, and kindly. With a glass of wine ever in hand.
“Good company, good wine, good welcome, can make good people.” – William Shakespeare
“Strange to see how a good dinner and feasting reconciles everybody." - Samuel Pepys,17th Century England
“An iconic American Thanksgiving meal prepared by an iconic American chef (Mom, Dad, Grandma) calls for iconic American wines … “ Dave McIntyre, Washington Post
Historic Thanksgiving Day Facts:
1621: The year of the first Thanksgiving, a three-day feast in Plymouth.
The holiday was originally dedicated to giving thanks for a bountiful autumn harvest.
The Pilgrims probably drank beer or even more likely hard cider.
Thanksgiving became an annual affair only in the late 1660s.
The first truly national Thanksgiving holiday was observed in 1863. President Abraham Lincoln established the annual Thanksgiving date in a bid to promote unity between the Northern and Southern states.
Every president since Harry Truman has pardoned a turkey for Thanksgiving.
Finally, for the giving in Thanksgiving, please consider our 2012 Ocean Reserve. $4 per bottle goes to National Geographic’s ocean initiative, helping establish marine protected areas and support sustainable fishing around the globe.
Sending my very best wishes to you and yours for a wonderful, peaceable Thanksgiving filled with love, laughter and delicious wine.
October, besides being just a gorgeous month at home, also happens to be a prime selling month. This takes me out into the market to present Iron Horse wines ahead of the holidays. It’s an annual ritual I cherish as I get to personally call on some of the country’s leading sommeliers and wine buyers and hear first hand what they’re thinking. This year, the word on everyone’s lips seems to be “dosage.” As in, “What is your dosage”?
So that got me to thinking, what’s driving the interest in dosage and, as VinePair posited, “Is Dosage a Dirty Word?”
2015 Cuvee's Line-Up
The answer is obviously yes. Globally speaking, the trend in sparkling wines is skewing drier and drier. But at Iron Horse, we are taking this highly rarified aspect of sparkling wine making to a whole new level having actually very little to do with sugar.
Dosage (aka liqueur d’expedition or lex) is the finishing touch to a bottle of bubbles – a simple syrup of wine and sugar, the final step in méthode champenoise, the last addition before inserting the cork.
Dosage represents about 1% of the contents of a 750ml bottle and at its most basic, determines the degree of dryness to sweetness of the wine.
The spectrum runs from:
no dosage, which goes by various names: brut zero, brut nature, non dosé, bone dry
extra brut (defined as under .5% residual sugar)
brut level dry (.5% to 1.5% rs) the most classic and pervasive
sec, which ironically means dry in French, but denotes medium sweet, sometimes confusingly called extra dry, but is to my taste downright saccharine. The discontinued Moet White Star was a particularly popular Extra Dry style, at one time the most popular in the United States.
doux, 5% sugar.
Over the last two centuries, there has been a tendency to drink champagne with less and less added sugar. In the 19th century, champagne was drunk very heavily sweetened, with residual sugar levels varying between 5 and 10% or even more.
Today, there very few “doux” and “demi-sec” champagnes. And as a general trend in my observation even the bruts are becoming drier in recent years. Why?
For insight we contacted Rajat Parr, Partner/Proprietor Domaine de la Cote. I first met Raj as the wine director for Michael Mina’s Wine Program and we first had the pleasure of working with him on crafting the inaugural Michael Mina Cuvee 20 years ago and counting.
Raj told us, “Champagnes in the 20s, 30s, 40s up until the 80s were slightly off dry. Now in the last 10 years, Champagne has gone drier and drier, it’s a trend of the world. Sweeter drinks are now seen as simple or not as complex. Non-dosage sparkling wines are a la mode. “
“My pallet is all about fresh and higher acid wines. For Michael Mina, I wanted dry because I knew Michael Mina’s cuisine. I was looking to make wine that was more accessible with the food. I was thinking about the guests at the restaurant and trying to profile their preferences.”
To achieve this, we brought Raj in-house to participate in the process we use in creating dosage. It starts with David assembling a series of dosage trials.
Signature David Munksgard Dosage Trial -- the scientist assessing Wedding Cuvee
The dosage trials involve sitting in front of eight or so flutes. Each is filled with the same base wine, same vintage, everything being equal, except for the dosage. You may think we are talking about how many angels can dance on the head of a pin, but the stylistic differences are jaw dropping.
Says Raj, “Being involved in the blind tasting with David to taste so many different combinations and permutations of dosage, was an amazing experience … and then we celebrated at lunch with the family.“
So, by our “disruptive” thinking, more important than the amount of sugar (or lack there of) is the composition of the dosage.
As David puts it “A lot of what we do has nothing to do with the addition of sugar. I’m actually adding in aromatics and flavor. Sugar has no flavor; it simply tastes sweet. What Iron Horse is doing at the very end - what dosage is about for us is a final “spicing” of the wine. This sets the style of the wine.” This approach is something that not many other houses are doing -- and it’s why we have come to call it Disruptive Dosage (Dosage 3.0).
Here’s how David explains it:
“An easy visual to explain our process is to think about a cold glass of ice tea. To perfect it with our flavor goals in mind, we crush more raspberries or Parisien lime juice into it. In essence, we’re building on the flavors that are already there to bend the wine in one direction or another.
For example, we sometimes like to add an older still wine to the dosage …. instead of sugar. Older wines have a high level of aldehydes , which are like sherry. Most of the time, when you taste sherry you would swear the wine was sweet, but actually there’s no residual sugar; you are tasting aldehydes. So, instead of adding sugar, I sometimes I reach into the Iron Horse library for older wines, in bottle, aging on the cork.
Experience and enthusiasm yielding disruptive dosage excellence
If I want to make it even more fun, I can add a bit of a red wine - not enough to make it pink but maybe copper, which could add ‘patina’ to the wine, if that’s what we’re looking for.
An all-chardonnay dosage can bring brightness and a perception of youth. The most important ingredient is creative thinking.
We are adding other things at the end that have nothing to do with sugar. In that regard, we’re doing something, to my knowlege, that really no one else is doing."
Here is a mini-version of a dosage tasting that you can try at home:
Compare our 2012 Brut X, 2012 Classic Vintage Brut and 2012 Russian Cuvee – three variations on the same base wine, each with a different dosage. We feel all three are of equal quality, making this a purely hedonistic experience. The point is to spotlight the influence of dosage.
NB For a straight up comparison, go with the same vintage across the board.
Brut X is the driest, so start there... The first two vintages were called Ultra Brut, a name I loved, until we received a very polite letter from the attorneys for the Laurent Perrier Champagne House asking us to cease and desist.
Some vintages like X is absolutely bone dry i.e. no residual sugar, which was a learning for me. I thought ultra or extra brut meant by definition no dosage, but we found that adding a few milliliters of Chardonnay and Pinot Noir gave the bubbly added refinement and polish.
Our Classic Vintage Brut is as the name implies our standard bearer in the sense that it sits at the same table with the finest bubblies made anywhere in the world, but showcasing the gorgeous fruit flavors that are unmistakably California, Sonoma County, Russian River, Green Valley and most specifically Iron Horse.
Russian Cuvée is the richest of our bubblies, but still technically a brut at 1.5% residual sugar. This has been (since 1985) and hopefully will continue to be (for all time) the cuvée favored by the White House. The tradition has been to serve it as the toasting wine at State Dinners, at the end of the meal, with dessert and prior to the evening’s entertainment.
This tasting of the three bubblies - X, Classic and Russian, should be purely hedonistic. We feel they are of equal quality. It’s fine to pick a favorite or love all three. The game, I mean "educational exercise," is intended to give you mental space to understand your own perspective on the dosage discourse dominating the industry.
As David will tell you, “Don’t just think about the dryness. 'That’s so yesterday'. We’ve considered the standard post-disgorgment practice and we’ve taken it to a whole new, exciting level.”
The Iron Horse “marketing ” team is lean, to say the least, but we think big and are quick to move on a great idea. A new product launch becomes part of an illustrious and dynamic legacy. Standards are high, and family expectations are higher. So when Joy informed me that Iron Horse would be releasing a new gift item, I was intrigued. That curiosity grew to excitement when I discovered that item would be a saber. Shiny and beautiful but also useful and extremely efficient towards the end goal of unleashing delicious bubbles. An engraved saber that comes in a branded wood box is the perfect accompaniment to Iron Horse Sparkling Wines.
I jumped at the chance to understand why Joy selected this particular item to add to the family’s special cache of Iron Horse offerings. Maybe because my wedding party sabered bottles to fuel a champagne tower at our reception or maybe because sabering is enjoying a pop culture renaissance .... either way, I dove in. Which required research. My mini investigation transformed me briefly into my AP World History student-self, this time with the joys of the internet and none of the dust of the library. The discoveries were as enchanting as the sunrise in Green Valley and as rooted in French history as the winemaking methods at Iron Horse.
The lore of sabering takes different turns depending on your source. Most agree it all starts with Napoleon. After the French Revolution of 1789, The Napoleonic Wars raged across Europe. Napoleon’s soldiers mounted fast horses and dressed in lavish uniforms. Oil paintings depict young men in long cloaks with furs draped over broad shoulders. Most importantly, they were armed with rifles … and brass handled sabers. Early victories came easily for this force, who charged home through villages where revellers tossed them bottles of Champagne.
But it seems riding a horse while fumbling with a bottle secured with cork, wire cage and foil-wrapping didn’t fit the dashing portrait of Napoleon’s men. So they improvised, discovering that a quick stroke of a saber blade to the neck of the bottle both released the “drink of the stars” and did so in a decidedly heroic fashion. The upturned bottle with a dangerously sharp tip added to the overall vision of youthful brashness and celebration.
The “Widow” Clicquot makes an appearance in accounts of saber lore. This famous female Champagne house owner symbolises quite a bit for the women of Iron Horse (a story for another blog). But in this context, the story goes that the savvy business woman opened her mansion to Napoleon’s officers and then armed them with her bottles on their way back into battle. Wishing to display gratitude, or perhaps hoping to capture the fancy of the wealthy lady, the young men would perform the saber ritual for her before racing back to the front lines. Swoon.
It is comforting to me that the best things through history seem to endure. And that is truly the case with sabering. I caught up with several Iron Horse friends who were happy to chat saber etiquette and procedure. Meet Master Sabreuse Catherine Fallis aka the Grape Goddess, Master Sommelier David Glancy founder of San Francisco Wine School, Brad Kinder of Kind Wines, who represents Iron Horse through Florida, and Petra Polakovicova, Wine Director at Epic Steak in San Francisco. All have a slightly different take on the art of the performance. But all share their concern for safety above all else.
David Glancy explained, “Sabering really started out as a quick and dirty tactic. You used a sword or knife or a blunt object to knock off the neck of a champagne bottle. It started with Napoleon’s troops who employed this method very sloppily I’m sure. Sometimes it worked and sometimes it didn’t.” He told us that the key to the whole show is to get the champagne REALLY cold. Especially the neck. We’re talking ice bath cold, completely submerged for at least an hour.
David emphasized this point saying, “Bottles DO explode. I’ve gotten very tiny shards of glass in my wrist and in my neck even from what seemed to be perfect sabering.” Catherine Fallis is also a fanatic about the well-chilled, near-frozen temperature in her sabering performances. Our favorite Grape Goddess added that she prefers magnums, which are easier to take contact with along the seam to the lip. And she reminds us the sabering is an unright motion, not a downward “decapitation” (an appropo reference when speaking of the French Revolution).
Michael Rosati Photography
But if all goes well you can be assured that party goers will clamor for more. It seems to put a punctuation mark on the event. As Brad Kinder told us, “Bubbles are the beverage of celebration and nothing really kicks it off in a better way than sabering the bottle. It draws attention and is super cool especially for people who have never seen it before.” He went on to say, “It’s showmanship and that’s what bubbles are all about. It’s a perfect pairing.” Do not try this at home, but Brad has been know to “saber” a bottle using the bottom of a wine glass. “The danger and the uncertainty of success adds to the fun. I’ve sabered many bottle but I always get an adrenalin rush.”
Taking a risk on an innovative approach can be the most powerful strategy. If this YouTube video involving a golf ball doesn’t make you jump out of your chair, I don’t know what will.
However you decide to go about it, here are some performance and safety MUSTs which I gathered from our experts:
Pre-planning is key.
The bottle needs to be as cold as it can be before the wine turns to slush. That “tames” the bubbles. With a warm bottle, the cork is likely to fly out.
Wear protective eyewear, sunglasses are a dramatic, easy option.
Some experts recommend gloves. Our friend Catherine Fallis favors opera gloves for protection disguised as glamour.
Crowd control is a must. Select a safe space with a clear opening, set up something to aim for, and make sure people aren’t in your path.
Aim at something soft which might absorb the impact … or the great outdoors.
Common sense should also lead you to remove the wire cage from the neck, to avoid a boomerang effect.
Taking off the cage is the most dangerous part - remember it has the power to take your finger off with it!
The maneuver is not about force … or even a sharp edge.
In fact, a butter knife will work.
They key is to run the saber along the seam of the bottle, hitting the neck at just the right angle.
A smooth, clean stroke works best.
Form is everything.
Petra Polakovicova presides in a well-known dining room and can attest to the celebratory vibe created by even a traditional pop of the cork. But she too is moved by the elevated experience of the sabering ritual. “Sabering adds drama. When you open bubbles with a sword, there’s an anticipation. The anticipation of something really cool.”
In victory, you deserve Champagne, in defeat, you need it. -Napoleon
Welcome to the family, Iron Horse saber, Sebastopol Edition.
Another early harvest. Has it become the “new normal”? Our intrepid winemaker says he’s not complaining. Well, maybe just a little. We asked David to provide a mid-September update on Vintage 2016. His reply came one end of summer morning; full of excitement, fearless curiosity, and a thrill for the fruits of the season that seems to grow richer each year. Before diving into his beautiful composition his quick aside summed it the season perfectly : “The Iron Horse harvest yields such a special feeling; it just gets to me. I wish I could bottle it to truly convey it”. We would argue he does exactly that with each beautiful bottle.
2016 Harvest Update by David Munksgard
There are a few major questions every year during harvest:
My first concern about an early harvest is that the weather might be too warm if we are picking in the heat of full-on summer. A later start affords cooler fall conditions. Second, I fear finding overly-ripe or "sugared-up" grapes. Third, I focus on the readiness of my crew, our equipment, and the cellar. Are the tanks and barrels empty? Do we have all the yeast and bacteria we need? My last question is a more personal one. Am I ready for harvest; am I ready for the most important time of the year? And just like that, thoughts turn to action.
Almost as soon as we started harvesting on August 4th in “Sparkling Pinot Noir Block G,” the fog returned and daytime temperatures became quite pleasant. Tasting the juice fresh off the press gave me my first real taste of the vintage. The muscles in my neck started to relax. The smells, the tastes, the sights of harvest all came rushing at me. Not everyone finds in life what they are meant to do. I have. This is it. Every year at the beginning of harvest I hope to have that confirming moment. If this one block, if this first day was representative of what was to come; then all is good with me. That day I recall glancing at Rigo, my cellarmaster. A confident smile came to his face signaling that he was ready along with the winery.
The pace of harvest for the first week and half was slow, finding blocks ready here and there with occasional days of no harvesting at all. This schedule troubles me. Once the game begins, I want myself and everyone on my team to stay focused. I remind myself that the vineyard crew has worked all year to get us to this moment and it’s imperative that we stay in the harvest mindset. But before I could lament further, this year’s harvest started to fall into a good, steady pace. The weather continued to be on our side as the weeks rolled by. Today, we have one block remaining; no hurry here, waiting for deeper, richer flavors that I expect from our Thomas Road Pinot Noir.
After the harvest of 2015, I asked Laurence and the vineyard crew to open up the canopy more in 2016 in the Hyde Old Wente blocks for our still wine Chardonnay. I wanted the grapes to look a certain way to heighten certain smells and flavors. I wanted them to be light straw in color and more translucent, which would give us more tropical scents and flavors in the wine. My hopes took shape as powerful action as the team mobilized to explore the potential pathway. Those blocks are vigorous and challenging to open up, so we bought a new vine hedger to remove some of the vine growth. We then hand removed leaves to bring the perfect amount of sunlight in direct contact with each cluster for a few hours each morning. A dream became a reality. Teamwork.
More experimentation came when the first grapes arrived. I was so pleased and excited that I changed plans on how we would handle the fruit. Instead of whole cluster pressing, we destemmed into the press where we held them soaking with the skins for three hours. The juice was so incredible. Over the next few days from the same blocks, we extended the skin-soaking from a few hours to overnight. This process extracts even more of those yummy tropical tones. So far, the fermentations are telling me that the plan was a good one.
Overall I’d describe this year as a simply beautiful harvest. Crop size (as I estimated pre-harvest in a previous blog post) is more than last year, less than big years like 2014 and 2013. Standouts? I'm pleased with everything. Every year there is an opportunity that arises and it’s great when a well laid out plan comes together just right.
State Department Dinner at the Kennedy Center: Our Ocean, One Future Event Hosted by Secretary Kerry
We are extremely honored that Iron Horse Ocean Reserve Blanc de Blancs was the toasting wine at last night’s State Department International Ocean Conference - Our Ocean, One Future. The conference hosted by John Kerry brought foreign ministers, NGO leaders, and philanthropists to Washington D.C.
The occasion celebrated President Obama’s a new measure just enacted yesterday, designating the first marine national monument in the Atlantic Ocean. The act will protect fragile deep-sea ecosystems off the coast of New England as the “Northeast Canyons and Seamounts Marine National Monument.”
Secretary Kerry had much to toast with our bubbles in hand. He also acknowledged an earlier milestone - President Obama’s creation of the world’s largest marine protected area off the coast of Hawaii, creating a safe zone for tuna, sea turtles and thousands of other species in an underwater national park twice the size of Texas.
"Over the past several decades, the nation has made great strides in its stewardship of the ocean, but the ocean faces new threats from varied uses, climate change, and related impacts. Through exploration, we continue to make new discoveries and improve our understanding of ocean ecosystems. In these waters, the Atlantic Ocean meets the continental shelf in a region of great abundance and diversity as well as stark geological relief. The waters are home to many species of deep-sea corals, fish, whales and other marine mammals." - President Obama
With so much history making policy, there was clearly increased pressure to celebrate in kind. Chief of Protocol Peter Selfridge and State Department Chef Jason Larkin (see our past Chef Spotlight here) combined their finely honed diplomatic and culinary skills to create an impactful experience addressing significant global issues through food and wine. The renowned American chef selected to concept the menu was none other than Rick Moonen, who describes himself as a “godfather” of the sustainable seas movement. The four course meal was paired with all Iron Horse wines, featuring Ocean Reserve at the start.
We had the opportunity to speak to Chef Moonen about his starring role and he told us how thrilled he was to be selected as the lead for such an important event and how excited he was to continue making a difference after 40 years of championing the ocean, “My goal was to showcase our resources which need to be protected, creating a menu that reinforces the message … and represents the best of our seafood.”
When developing the progression of the culinary experience, his first instinct was to leverage the fruits of our vineyards, naturally gravitating to to our 2012 Oceans Reserve Blanc de Blancs for everything it strives to accomplish in the mission of saving our seas … and for it’s refreshing zest and creamy, rich finish.
2012 Ocean Reserve was paired with Chef Moonen’s Thai Green Papaya Salad with Toasted Peanuts to open up the dinner. From there, he selected our 2013 Rued Clone Chardonnay, to go with Alaskan Sable Fish and Chesapeake Oyster Chowder. For the entree,our 2013 Q Pinot Noir was served with True North Salmon with Olive Oil Crushed Potatoes and Garlic Caper Sauce. Chef Moonen determined the red wine’s firm and dry finish was the ideal way to round out the meal.
The menu also gave Iron Horse some additional, unexpected recognition, with a short history of the winery. This is the first time Iron Horse has been acknowledged in print on the menu like this, highlighting that our wines have been served by five consecutive US Presidential Administrations. The blurb went on to describe us as “one of the finest family-owned wine properties in the country and the top American-owned, sparkling wine producer in Sonoma County, ” touting our 260 acre reserve in the Green Valley AVA of the Russian River Valley and celebrating our limited edition Ocean Reserve which dedicates a percentage of sales to help establish marine protected areas and global sustainable fishing practices.
The acknowledgement was deeply appreciated by all of us in the Iron Horse family. We are so proud of the coveted role we get to play in such historic events. It is something we think about with each vintage and look forward forward to continuing this relationship, and representing our country with the fruits of our labors! So today we’re raising a glass to the Obama Administration, innovative Chef Moonen, Chef Jason Larkin and the ocean. Cheers!
Find a complete recap of the evening with streaming event video and an overview of the recent eco-responsible governing HERE.
El Niño was a big help to our long term water woes, but not the savior many had hoped (read our blog’s past predictions for the Great Wet Hope here). Winter storms brought normal snowpack in the Sierra, but once the flurries stopped and the seasons changed, melt-off from the high country proved swift and disappointing.
The Department of Water Resources projects that the mountains produced about three quarters of normal runoff during the months of heaviest snowmelt. This shorts the rivers and reservoirs that typically provide a third of California’s water, cementing a fifth year of historic drought for the Golden State (news coverage here). Now the Governor has used his executive powers to enact permanent measures, acknowledging that water conservation has to become a way of life.
“Permanent” turns out to be through January 17 when the state Water Resources Control Board can revise the regulations. For the next five months we are off mandatory water use management and onto voluntary cutbacks.
Instead of a statewide decree, cities and towns are now allowed to manage their individual conservation efforts. This measure acknowledges the obvious - that water, like every resource, is not naturally equally distributed statewide.
Back in 2015, the Governor mandated a 25% reduction in water use compared with a baseline of 2013, with the 411 water districts reporting monthly (full story from the Sacramento Bee here).
Post-El Nino, California officials feel we can afford a break in certain parts of the state, especially in the North. It has now been determined that we can ease off draconian, one size fits all measures. Local communities are empowered to decide their own conservation needs based on a three year stress test. Monthly reporting remains honoring a motto of “Trust, but verify.”
Map of Official Monitoring Stations in the Delta region
In the first month on this “honor system,” the state averaged 23% reduction. July’s numbers will be released soon, concrete evidence of continued commitment to voluntary water frugality.
As an active observer of California Water Policy, I can’t imagine anyone thought El Nino would provide a panacea for drought. Complete recovery requires several more years of “average” rainfall but it definitely was a boon here in Sonoma where soils were saturated and reservoirs refilled.
Long term, the Governor is right to plan for perpetual drought, which experts says is a very real possibility. Some anticipate a time when water may become more valuable than land, positing that land without water won’t be worth much. Shocking.
Theories like these are motivating significant action on a large scale. In an extremely controversial move, Southern California’s powerful Metropolitan Water District recently purchased 20,000 acres, scattered across five agricultural islands in the North’s Sacramento-San Joaquin Delta.
Shown above, the area is called the “Delta” because it forms a triangle of roughly 1,000 miles of waterways from Antioch to Sacramento to Stockton and is the hub of California’s water delivery network. Metropolitan says they were interested in purchasing the islands so they could restore natural wetlands habitat for plants and wildlife. Such restoration projects are required of water districts to offset the effects of their reservoirs, dams and canals. Two of the islands are in the path of Gov. Jerry Brown's plan to build two tunnels underneath the Delta. And owning the islands also grants Metropolitan senior rights to pump water out of the Delta.
Critics say the purchase was an old fashioned water grab. It was challenged in court, but allowed to go through (coverage here and more here).
This story is not without a happy update: Stanford researchers have detected a potential new water source in the Central Valley. Perhaps as much as three times more groundwater than previous estimates.
Previous studies only looked at depths of up to 1,000ft (300m). This one went deeper - and investigations show there’s three times as much fresh water at 1,000–3,000ft (300–900m) below ground.
But the potential “windfall” comes with caveats. It is very deep thus prohibitively expensive to extract and could be salty. Drilling for it could lead to further land subsidence, already a major problem. And much of these hitherto unknown water sources happen to be close to oil and gas wells, which puts them at risk of being contaminated.
Shut-down desalinization plant in Marina, Cali image via NewsDeeply.com
The Central Valley is home to California’s most productive farm belt, but the region’s groundwater is so severely overdrafted that in some places that the land has been sinking two inches a month. Problems with subsidence started decades ago, but have been made worse by the current drought. With surface water so scarce, one study shows we are currently pumping water out of the ground at twice the rate that the aquifers can naturally recharge. At this rate, pulling more water out of the ground wouldn’t help.
The scientists are not advocating the use of this new-found source … at least not just yet. As the old saying goes, “Don’t count your chickens before they hatch.”
It'll take a while to figure out how to tap those very deep aquifers … and how to replenish them. In the meantime, we need to approach this new source with caution. Premature efforts could pollute the precious water AND inadvertently poke the “sleeping bear” - a term my friend and fellow water policy wonk Phil Grosse uses to describe the network of fault lines underlying the state. But this is California, where imagination and ingenuity are two of our greatest resources in overcoming technical difficulties and ultimately sway public policy.
In a press release on this topic, the Stanford scientists were cautiously optimistic despite the proximity of the groundwater to a potentially hazardous oil and gas operation. But they noted that the contamination risks are great enough that we should be paying attention. We might need to use this water in a decade, so it's definitely worth protecting. Find further reading on this important finding here and here.
I believe science will move us forward in the long run and I remain hopeful that technology will yield a sustainable solution. But for now, I’m relying on good old fashioned conservation. My wish list includes more normal rainfall, ideally from Thanksgiving through February and preferably at night, like Camelot.
Last day of harvest 2016 for Sparkling at Iron Horse. Photo: Laurence Sterling
We’re two weeks into Harvest 2016. So far it’s been start, stop, start, stop, which is trying because once we get going, we far prefer to maintain momentum.
Looking out at the vineyards from the Tasting Room on top of the hill, you can see the crop on the vines looks good. We're figuring on a more substantial yield than last year, but not as big as 2014.
Quality is being determined with each passing day as the grapes accumulate flavor and arc to optimal ripeness. From here, it’s all about taste.
We had yet another early start. Look back at the archive of our June Vintage Update and you’ll see David’s then shocking prediction that we could start picking August 1. Well, turns out he was right, yet again. Our first day was August 4. Same as last year. This is our third early harvest in a row.
One significant difference relates to water - Topic A in California. We were extremely lucky we had great winter rains, saturating the soils and filling the reservoirs. This is a big departure from the protracted drought conditions of the prior three vintages. (Another topic we have covered widely on our blog).
Early bud break was followed by intense heat, which shot us into a period of rapid growth before we were even done pruning.
June was cool and foggy, slowing things down, while creating its own demands. For the first time in years, the vines had access to groundwater. This major difference translated into fuller, more vigorous canopies which coupled with a humid spell increased the risk of disease.
Late rains and cloudy days of high humidity create the potential for early mildew. Our vineyard crew is extremely vigilant and nimble, but mildew won out in a few small pockets. Those affected areas received extra leaf pulling to increase air circulation and a “vine washing” to stop it from spreading. The combination of manual leaf pulling and the new vine hedger proved successful in combating crop loss.
A quick visit with David provided more clarity on the state of the vineyards heading into the second half of August.
Tarin: Any big surprises?
David: Mother Nature is full of surprises, but the way to keep up is daily, year round walks through the vineyards. The better you know each individual block, the better decisions you can make. No matter how well planned the vineyard, no matter how well tended, there will be spots of greater and lesser vigor. Our team strives to monitor each block separately and even specific blocks within the blocks.
So far, we have harvested:
G - Lower Pinot Noir for Sparkling
I - Pinot Noir for Sparkling
G - Upper Pinot Noir for Sparkling
F- Upper section Chardonnay for Sparkling
H 5 - Lower part Pinot Noir for Sparkling
E - Purple clusters only
The drone shot below from 6-2-16 covers all these areas - all were picked for bubbly.
This shows how we “hop scotch” strategically around the estate. We use a drone as a guide and then on the ground we even differentiate between specific clusters.
Below you can see how much "green thinning" is required by our teams at this stage. Green thinning involves manually dropping green grapes on the ground row by row. This action effectively guides the vines towards using all their energy on ripening only the most mature, promising fruit.
It's an impressive sight, which some might see as money on the ground, but which we feel is an investment in quality.
Tarin: What’s your sense of the vintage?
David: Crop size, I think we are looking somewhere between the abundant 2014 and the paltry 2015. As for quality, it’s way too soon to make comments. But I never shy away from an educated guess and it seems we are beginning to think that this could actually result in a great vintage.
We have every reason to be optimistic. Grapes that look like this can only make delicious wine!
Harvest has begun at Iron Horse, early once again, and just as promising as ever. Like the old saying goes, we keep making new friends (and new vintages!) and treasure the old. And in that spirit, we’re excited to share our annual blog-homage to many long-time Iron Horse friends recently honored by key wine industry publications.
Behind the scenes (or blog!) efforts involved fanning out across the country to catch up with some of the award winners now receiving 2016 accolades from Wine Spectator and Wine Enthusiast in all different categories of excellence. We’re in the harvest state of mind right now and that colored our perspective as we “hand picked” the interviews. In some ways, we see each sommelier as a “farmer” each working tirelessly to grow their “crop” over the years, applying a signature “blend” of inputs which ultimately contribute to unique success. Their “terroir” includes hometown roots, global travel, renowned mentors, and years of tasting experiences. The resulting award winning program is a “special cuvee ” all its own.
The quality and depth of our conversations with these innovators were as intriguing and pleasurable as a beautifully curated wine list. We hope you enjoy sharing in these moments as much as we did.
Award: Wine Spectator Grand Award for Murray Circle; SAUSALITO, CA
Notable and Quotables from the Judges’ Write Up: Murray Circle was praised for its stellar cellar stocked with 12,000 bottles and more than 2,200 selections, anchored by California classics. Wine Director Jamie Harding told the judges, “It used to be rare when someone came in because of the wine program. Now it’s a few times a week.” The laid-back attitude at the restaurant pairs with vibrant cuisine and a “deep trove of classic wines at a wide range of prices.” And Harding’s Sommelier Selections page offers a curated window into his mind's eye. “I’m not pushing an agenda. If I were running a little restaurant in the Mission District I’d have a completely different list. We have a culture of pleasing the customer. If they want Zinfandel, I’ll give them Zin.”
Somm Reflections on the Honor: “It was our first time winning for this restaurant and for me as its wine director. The award is very satisfying and is the culmination of the work of the Master Somms who came before me. I was prepared very well by people like Dan O’Brien to drive the wine program in the direction I wanted to go, and it has been a goal for us to achieve this since I arrived in 2009 as a staff sommelier.
I’m born and raised in the Bay Area and as much as I love wines of the world, I feel a kinship with California wines. That respect is massively important for someone like me who serves international resort guests, they visit us and they want to try NorCal wines. My desire moving into my role was to build up that California producer list, build up the verticals. Hopefully that had something to do with us getting over the hump (to win!). One of the things Wine Spectator mentioned was our commitment and focus on California, vintage depth and the producers we work with - that’s what moved the judges. I’m committed to smaller, younger winemakers who are defining a style.”
Special Mention: Jamie took an interesting path into his current area of expertise, “I started out in the music business, I wanted to be a rock star.” While he pursued the music world, he always had a bartending job and found himself an unlikely mentee of Jeff Kramer a wine director at Hawthorne Lane. “I tasted things I never tasted before, learned how to pair wines, and that’s where I really got hooked.” Thus the wine rock star was born. As he got deeper into the industry, he found inspiration in meeting the winemakers responsible for the vintages he enjoyed so much. “There’s beauty, quality, and amazing people behind the wines. When you meet winemakers, they’re very down to earth people. They want wine to be inclusive. I try to breathe that attitude into my style and my staff. I want to be approachable even in the fine dining setting. There’s an improv performance art and a sales component to my job - it’s a complex twist!”
Iron Horse Favorite: My wife and I have been up to the Iron Horse Vineyards and tasted everything. The quality top to bottom is phenomenal. The wine on my list always is Wedding Cuvee. It’s probably the best California rose out there. It has a refined beautiful style with enough fruit coming through that you get the strawberry from the Pinot Noir and the crispness from the Chardonnay.
Must Try Summer Pairing for At-Home Chefs: “Our menu changes fairly often for seasonal and local reasons. Chef Justin Everett has a great relationship with local farmers and purveyors, he’s always excited about what’s coming in the backdoor and the new produce in season. It’s fun because I’m always tasting food and pulling corks. Right now there’s a scallop dish on our tasting menu with a heart of palm puree, spring peas, and house cured pancetta. The dish was hard to pair, it’s an example of how a straightforward dish can be challenging and requires out of the box thinking. You could go with a Chardonnay, a Sauvignon Blanc or bubbles, depending on what creates that WOW moment for you.
Award: Wine Enthusiast “America’s 100 Best Wine Restaurants of 2016” Award for Underbelly; HOUSTON, TX
Notable and Quotables from the Judges’ Write Up: Winner for the second year in a row, wine list crafter and Underbelly GM Matthew Pridgen is a stickler on one thing. He told Wine Enthusiast, “If a winery isn’t family owned and operated, it won’t find a home on ‘Wine Herder.’” The edgy drinks list is a purist when it comes to producers but is decidedly avant garde when it comes to its aesthetic. The Underbelly partners are friends with sketch artists and they collaborated on signature menu cartoons which are updated every year. Matt explained, “We wanted it to be visually appealing and fun, we’re all about fine dining in a casual atmosphere and we want the menu to reflect that. Most guests love the list, it’s especially fun to present to a first timer who will read through the entire wine menu and laugh at the comics.”
Somm Reflections on the Honor: “It’s an incredibly huge honor. I’ve been in the wine business for quite some time, and at Underbelly for going on five years that we’ve been open. I was given complete control of the wine list with the parameters that we wanted something different and unique which was a little daunting because there are a lot of incredible wine lists across the country. The premise of the restaurant is locally sourced, everything in the kitchen comes from people we know. It made sense to model our wine list after the philosophy of the restaurant, so we only source wines from people who produce their own wines -- not big corporations or bank owned vineyards. Family owned and operated is our credo.” The Houston native also benefits from the fact that access to good wine in Texas has gotten exponentially better over the past five to ten years.
Special Mention: For Matt, it’s essential to put a face to the wine, “Personality is the thing that’s making the wine and that has a lot to do with the outcome. For example, Joy is the wine she makes, she’s bubbly, festive, fun and friendly which translates to her wines. Having been in the business for a long time you taste wines that are mass produced vs small. Smaller producers aren’t just in it for the money to produce for the masses. It’s a true labor of love and the required passion shows in their product. That weighs heavily on Underbelly’s decision to focus on family owned only. And it shows across the board on our wine list. Every wine is there for a reason, nothing is just there. People who have a passion for their wines - their bottlings tend to be better with food.”
Iron Horse Favorite: “I’ve known Joy for a long time. Iron Horse was one of my firsts visits in Sonoma when I went out there many years ago with a small group and was hosted to a full tour, tasting, and lunch with salmon and veggies out of the garden. She’s an amazing person, and the wines are amazing.” Right now Matt is pouring Wedding Cuvee, “For the weather right now (close to 100 every day!) and the food we’re serving, it’s versatile and fun to drink.”
Must Try Summer Pairing for At-Home Chefs: For this time of summer Matt suggested a cantaloupe and bresaola (beef that has been dry cured and rubbed with spices), served with fresh herbs. He favors a rose to pair with the refreshing dish.
Award: Wine Spectator Grand Award for The Modern; NEW YORK, NY
Notable and Quotables from the Judges’ Write Up: Wine Spectator did not hold back when describing the first time Grand Award Winner as “a culinary treasure in an iconic museum.” As Michael explained, “There was really an ambition to take the restaurant to greater heights. I was like a kid in a candy store. I wanted to show the diversity of the wines I’ve served over the course of my career from California to Australia and beyond. I’m hoping we can offer the best wine program and have the best restaurant in New York. I want to be known in Japan and Europe and elsewhere as a world-class destination for food and wine.”
Somm Reflections on the Honor: “There was an immediate rush of satisfaction. My team and I tripled the selection of wine in my two years at The Modern. A great amount of work was involved in achieving this award. I wanted to bring more of an international vision to the program. My tenure in Sydney exposed me to some of the greatest wines in the world, now The Modern carries hundreds of Australian wines along with legendary producers and vintages. I push to always be tasting more wine and discovering new favorites. I strive to represent the old and the new and the rising stars all on one menu. I want to accommodate any guest who walks in. We are located in NYC at the MOMA, the meeting place of the world, so it’s my responsibility to be able to serve wine whether it’s from California, Europe, or their native land.”
Special Mentions: New York is not known for an excess of space. But Michael has unparalleled access to storage upstairs in the restaurant’s “Wine Wall,” a Eurocave wine cooling unit, and three floors below in former museum space for crates and offices. From physical space to mental space, Michael mentioned that The Modern is closing down for renovations for five weeks at the end of summer. The somm, who was born in France and has lived in England, California, Australia and now NYC, plans to take the the skies for more travel. He loves living in New York and the extraordinary wine community there, but looks forward to travelling and unplugging from email.
Iron Horse Favorite: “I lived in San Francisco and I would travel to Sonoma quite a bit, so I’ve had the pleasure of visiting Iron Horse in person. I think it’s one of the most gorgeous places to start you day. Getting off the main highway and enjoying the outdoor tasting room - the natural beauty is overwhelming.”
Must Try Summer Pairing for At-Home Chefs: Roasted Watermelon with Whipped Crème Fraîche and Caviar with rose, ideally Wedding Cuvee. Another one would be a glass of Meursault served with Roasted Lobster Potage with Pickled Garlic and Potatoes.
Award: Wine Enthusiast “America’s 100 Best Wine Restaurants of 2016” Award for Liholiho Yacht Club; SAN FRANCISCO, CA
Notable and Quotables from the Judges’ Write Up: The former pop-up restaurant was lauded for “thrilling, modern food with a global, value conscious list.” Wine Director Lulu McAllister separates the wine menu into classic “Old Friends” and emerging, unusual “New Friends.” Described as a star somm by the magazine, Lulu explains she seeks to accommodate all levels of wine lovers, “Some people are curious and don’t know a lot about wine, some people do know a lot about wine but are still curious, so I try to be sensitive to both of those progressions.” She keeps things fresh by constantly tasting new wines, “I’m constantly juggling the space I have and trying to make room for the great things I’m finding. It’s like the best kind of Tetris.”
Somm Reflections on the Honor: “LihoLiho Yacht Club is one of the four restaurants where I oversee the wine. It’s a very distinct menu with a unique flavors, textures, and colors that make pairing exciting. The expanding wine program considers wine from all across the world and is slowing moving into specific regions as I educate myself. The “Old Friends vs New Friends” approach is unique to my palette, but the general intention is to serve up classic styles and well known grape types from well known regions as well as newer options for when you want to depart from what you know and advance to more exotic grapes and styles, new products and concepts. It caters to what people want when they dine, sometimes you want something familiar and sometimes you want to escape and be adventurous. I try to remind the staff that for someone who is not used to tasting wine, any wine can be a new friend.”
Special Mention: “I was surprised when we got a full page spread in the magazine. I was excited! And glad I didn’t look like a total dork!” (Pictured with Chef Ravi Kapur) For Lulu, the honor hasn’t really sunk in yet. “I actually recently got married, and I’m finding it’s important to enjoy your milestones and accomplishments. But I’m also still pushing forward, I hope to continue to do things that people think are exciting and relevant.”
Iron Horse Favorite: Lulu has many Iron Horse memories that she treasures. One of her first trips while studying at CIA was to Iron Horse Vineyards and she recalls enjoying lunch with Joy and her parents. Lulu told us she has hosted Joy for Magnum Monday as well - sounds like a perfect start to the week!
Must Try Summer Pairing for At-Home Chefs: Right now Lulu is loving roasted octopus. “It’s easy to pair. For myself, I would probably choose a Sicilian rose. But the dish is friendly to a lot of styles, sparkling aromatic wines would be perfect.”
Award: Wine Spectator Grand Award for Jean-Georges; NEW YORK, NY
Notable and Quotables from the Judges’ Write Up: This was the first time that Jean-Georges was awarded the Grand level mention. The write-up for the Trump Towers flagship was titled “A top dining destination elevates its wine list”. “Historically, Jean-Georges was not really a wine restaurant, says Jean-Georges Restaurants Beverage Director Eric Hastings ” But according to Wine Spectator, the current list of 1,100 selection is “perfectly attuned to the needs of the menu and the desires of the customers.” They also note that “Hastings has engineered a portion of the list to be more eclectic and affordable - think boutique producers quietly putting out superb character wines, within the confines of certain regions.” Cheers to that!
Somm Reflections on the Honor: I am very excited and proud of what we’ve accomplished as a wine team and a restaurant. We have won three Michelin stars, and four stars from New York Times, but it was thrilling to be able to add one more wine-specific feather to the Jean-Georges cap. This award is a collaboration amongst a lot of people, past and present, but it wasn’t something we were seeking out. Our organization’s goal is to be the best restaurant we can possibly be. We know Chef Jean-Georges puts out the best food and it is our mission to rise to the occasion of service and atmosphere. When I got the call from Wine Spectator’s Ben O’Donnell, I was honestly a little surprised.
The Grand Award winners have traditionally boasted massive wine lists. But I had been working consciously over the past year and a half to build depth in vertical selections. I wanted to make sure I could get the best wine to people at the best price. The styles that tend to work best with Chef Jean-Georges are the Old World selections, so I tried to expand on that.
Special Mention: Eric explained that they’re working with a deficit in the storage category telling us “Sometimes great wines don’t make the list simply because I don’t have anywhere to put them!” But you take the good with the bad in terms of location. He explained that being in NYC is one of his greatest assets, “It’s the people around me and the availability of wine that you just can’t get anywhere else on any level.” He’s also inspired by the increasingly educated nature of his guests. Eric explained that there are more educated wine consumers than they were 20 years ago, “They are talking about malolactic fermentation and minerality. People are branching out into wine regions that never would have year ago. It’s a lot of fun and it gives us the opportunity to be more engaged which is important”
Iron Horse Favorite: Eric and Joy met at the awards dinner of the first Top Somm Final in 2010. “Afterwards, she gifted me with a wonderful magnum of 2006 vintage bubbly. Today, we serve the Iron Horse Pinot Noir and the Wedding Cuvee. And it’s on the wine list at the hotel in every room. The Pinot specifically is delicious because of its Green Valley roots, a location which is becoming more universally heralded as a top region.”
Must Try Summer Pairing for At-Home Chefs: One of Chef’s great new dishes is nougatine hake with summer peas and ginger, it pairs beautifully with Grüner Veltliner.
Award: Wine Enthusiast “America’s 100 Best Wine Restaurants of 2016” Award for Sepia; CHICAGO, IL
Notable and Quotables from the Judges’ Write Up: Specifically recognized by Wine Enthusiast for their excellent by-the-glass program, Sepia’s deep and detailed list is the creation of Arthur Hon. They extoll Arthur for his “knowledge, enthusiasm, and experimentation which continues to have national impact.”
Somm Reflections on the Honor: “The award was not planned in any way. It’s such an honor and very special. This is our fourth year in a row as one of the best programs in the US. It started off very organically with a more creative and artistic perspective, but I had to make it more practical, acknowledging I’m working with someone else’s money.
Overall, I believe the beverage list needs to match the culinary aspect of the restaurant. Chef Andrew has been here for over seven years and his instincts are very global, true “contemporary American”. I spent my first few years getting to know his cooking style and understanding so many different flavors and components, which can be tricky with wines. Ultimately, I decided to match the breadth of the restaurant’s direction and take the wine menu VERY global. My list represents 90% of the wine growing regions in the world. Within each country, there’s a fairly good representation.”
Arthur is also deeply connected to the restaurant’s Chicago roots, “We’re in the Mid-West and that has given me a sense of freedom. There are no regional wine favorites here, but we can get everything and have a much more balanced distribution of influences from East Coast, to West Coast, and European wines. It’s also a top tier city that still offers more affordable living options. The budding food scene is supported by a vibrant urban population and all of these components serve as a solid foundation for a vibrant city with a younger crowd seeking adventurous dining experiences.”
Special Mention: Arthur commented on his wine list price strategy, “Every successful wine program has to have a varied price point. You’re running a business for someone else. You have the glamorous wine side of the business, but the other side is the numbers and my job is to combine the creative part and the financial aspect. Cost is very important. You can be very creative, and become too subjective and you forget about the patrons.”
Iron Horse Favorite: “I’ve always been fascinated by the Wedding Cuvee. You can feel that it’s coming from the New World genre, a playful interpretation of a California Sparkling made in the Blanc de Noirs style. It’s unique and approachable with a soft texture. The name itself is very festive and Pinot Noir dominant. When I look back at the older vintages, say five years ago, they were actually “blanc” with very little color. And I’ve watched them grow into becoming rose. I’m also very impressed by Joy’s willingness to hold back and age vintages until absolutely ready for release. To put perfection above earning is commendable. I admire Joy’s efforts and wish all wineries could do the same!”
Must Try Summer Pairing for At-Home Chefs: “Summer means it’s corn season in the Mid-West, which is very exciting. My favorite dish right now is a poached cod with grilled corn, pan roasted shishito peppers, corn puree and pickled veggies paired with a crisp, citrusy white wine.” Sounds like Iron Horse Chardonnay, don’t you think?
A discussion with our inimitable in-house Hospitality Director Dixie Bohlke illuminates plans to celebrate this summer’s milestone, the Sterling family vision, the importance of small details in creating the extraordinary … and how to join the celebration with a new limited production bubbly.
Dixie pouring Iron Horse '76
As Joy shared in the previous blog, the Iron Horse family is warming up to celebrate the 40th anniversary of our first vintage.
First, the skinny on the summer soiree we have affectionately dubbed “The Spirit of ‘76"
Date: July 3, 2016
Time: 11AM - 2PM
Where: Iron Horse Vineyards
Festivities begin in the beautiful garden of the Sterlings’ Victorian home. Then it’s a short walk to the corral for lunch at noon.
Who: Friends, Family and Wine Club Members
Next the full bodied exploration behind the scenes setting up such an event ….
Why: We’re honoring the vision of our founders which was nothing short of revolutionary when they purchased Iron Horse in 1976, the restoration of the Sterling’s beautiful Victorian home built in 1876, and of course the all American spirit of 1776.
How: A reception in the garden of the Sterlings’ home with the Caviar Cowboys serving California Osetra on buckwheat blini fresh off the griddle, a roving Oyster Girl shucking fresh Myagis from Tomales Bay and free flowing bubbly.
Such a special occasion calls for a special limited edition bubbly, naturally called “Spirit of ‘76”, which we also be pouring in the Tasting Room for the holiday weekend and which is available on-line.
Joy and David came up with the idea of creating a special cuvee about three months ago. David picked the 2011 Blanc de Noirs in magnum for the base wine. Mark Berry designed the label. We have just 22 cases (132 magnums) and Joy says there’s no better place in time to enjoy them especially in commemorative flutes with our logo, the rampant horse on a weathervane and the addition of “Est 1976”.
Dixie perfected a cocktail called the Iron Horse 76, which we make with our own brandy called Audrey, distilled by Germain Robin using 1987 estate grown Pinot Noir.
1.5 oz Brandy*
3/4 oz Fresh, Strained Lemon Juice
1/4 oz Simple Syrup
1 bar spoon Apricot Preserve**
Shake ingredients (except sparkling) vigorously with ice, strain into a Pinot Noir style stemmed glass, slowly pour in the bubbly, garnish with a lemon twist.
*We use the Iron Horse Audrey Brandy (made from 1987 Iron Horse Estate Pinot Noir distilled by Germain Robin). Substitute with VSOP Cognac
Based on the classic French 75, made from gin or Cognac, Champagne, lemon juice, and sugar. It is also called a 75 Cocktail, or in French simply a Soixante Quinze (Seventy Five). The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris—later Harry's New York Bar — by legendary barman Harry MacElhone, a defining figure in early 20th-century bartending. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun.
Shake ingredients (except sparkling) vigorously with ice, strain into a Pinot Noir style stemmed glass, top with bubbly, garnish with a lemon twist.
Back to the event….
After the one hour reception, the party moves to an old, redwood, 1920s corral led by “Uncle Sam” and a 20 person brass band called The Hub Bub Club. Here, the party decor includes gorgeous vineyard views, deep red roses growing on the fence of the Corral, red and white geraniums in pots sitting on top of old wine barrels, and scattered hay bales covered in the stars and stripes.
The menu includes everything you'd want for a July 4th celebration: lobster rolls, bison burgers, fried chicken, an unbelievably delicious potato salad.
Always thinking ahead to dessert, back in mid-May we delivered flat upon flat of local Sonoma cherries to our favorite Patisserie Angelica for classic cherry pie.
Naturally, the wine theme is red, white and bubbly.
Thematic Extra-Credit: Dixie has collaborated with Joy and the Sterling family to perfect the day’s theme, bountiful food, and run of show but then she has taken it a step further with a fashion show in an homage to 1776, 1876 and 1976 with five fashion models showing costumes from each era. The models in this “Fashion Show with a Fashion Statement Honoring Three Centuries” will appear at various times throughout the day to show off the beautiful vintage clothes and mingle with guests. The background music will waft sounds of San Francisco circa 1976.
A sweet note and some final thoughts ….
One of the pleasures of staging this fete has been reminiscing about the early days, going through old photographs and compiling a time capsule exhibit of memorabilia, including decades of winemaker dinners and White House menus featuring Iron Horse wines.
In the words of the supremely talented Hospitality Director Dixie Bohlke, this summer soiree honors “the fulfilment of what Audrey and Barry Sterling’s dream was then and what it has become.”
Dixie notes that this event carries as truly special feeling for her. Her planning has been driven by a desire to property recognize the vision of the founders that would ultimately shape so much. But most importantly, acknowledge that their vision and “revolutionary” spirit has determined the way forward for the vineyard.
As we celebrate the past with the Spirit of ‘76 Cuvee, we also toast to the future. “It’s going to be an incredibly special time capsule for Audrey and Barry, but they are also moving ahead to the future. When you look around to the new planting, you can see that. “ For all the history and the pleasures of nostalgia, Iron Horse is an exciting and dynamic place.
Couldn’t agree more.
What else does a party need once you have identified the theme, the venue, the food, the wines … as the ultimate party planner will tell you, it's the people who make the party. So we raise a glass to our guests! Happy Spirit of ‘76.