Iron Horse Blog
With another installment in our celebrity chef spotlight, we took the opportunity to chat with a magical partner around a very special milestone. Andrew Sutton has been the lead culinary visionary at Disneyland since 2000. Chef took a moment to walk us through his experience serving Iron Horse Fairy Tale Cuvee for the past 15 years and throughout Disneyland’s 60th Diamond Celebration (read more about this year long fete from the Wall Street Journal).
The Happiest Place on Earth opened their doors on July 17, 1955. The park has hosted over 700 million guests from over 200 countries. It is an American icon, loved by people around the world.
We first created Fairy Tale Cuvee over 25 years ago thanks to Iron Horse Co-Founder Barry Sterling, who came up with the concept of making Special Cuvees (keep reading for an equally special discount opportunity). Among the first was Fairy Tale Wedding Cuvee originally created for the Wedding Chapel at the Disney’s Grand Floridian Resort in Orlando.
Our star partner’s environmentally-friendly, direct-to-farmer practices define his ever-changing menus. It also aligns him perfectly with the Iron Horse ethos that’s guided by a commitment to operating the right way to yield the right tastes. Andrew explains the satisfaction of offering California Wine Country & fine dining in an iconic American location.
Interview with Andrew Sutton:
Iron Horse: What’s your role at Disneyland?
Andrew Sutton: I manage all three signature restaurants at Disneyland - Club 33, Napa Rose, and Cathay Circle. I also oversee our Grand Californian Bake Shop and Central Bakery with our lead pastry chef who provides sweets for Napa Rose along with Carte Circle.
Iron Horse: How has your role with Disneyland evolved over your 15 year tenure?
Andrew Sutton: We’ve come a long way. Fine dining isn’t something that many expect to see at Disneyland but that’s exactly what we provide. This offering is the product of my approach to food that I brought from my Napa Valley days as chef at Auberge du Soleil. Working directly with the farmers, I was exploring farm to table before farm to table was cool, and brought that to Anaheim. Disney has always been very supportive of my drive to find the right sources. This seasonal, responsible approach has delicious outcomes. You’re rewarded with flavor.
Iron Horse: A “right” source for sparkling wine has definitely been Iron Horse for the past 20 plus years. Explain a little bit about what our bubbly partnership means to you.
Andrew Sutton: As a strong believer in working with local partners who practice sustainable techniques, this is an ideal philosophical collaboration. We serve the Iron Horse Fairy Tale Cuvee on our menu throughout the year, and our prix fixe menu at Napa Rose.
Iron Horse: As someone who brought the “wine country feel” to Disney, what makes our sparkling ideal for your guests?
Andrew Sutton: When I think about Iron Horse there are two things that make it particularly relevant for me. First, I love Joy Sterling! She gifted three cases of wine for my wedding. Second, Iron Horse is a very high quality American sparkling that lends itself to American flavors. I’ve been out at Iron Horse to experience the feel and smell of their land. The initial Francophile sensibility intermingles with a California perspective. That flavor profile comes through.
Iron Horse: How are you using Fairy Tale Cuvee during Disneyland’s 60th Anniversary celebrations?
Andrew Sutton: During the peak of our Diamond Celebration, we’ll have a vintner's table at Napa Rose that will offer the best of our products, starting with Iron Horse Fairy Tale Cuvee. It adds to the "sense of place" that comes and facilitates a smooth flow to the experience.
Iron Horse: How could a guest capture this experience on their own at home? Can you share some pairing recommendations with us?
Andrew Sutton: Iron Horse sparkling can pair with seafood and birds nicely. It’s not afraid to go against grilled flavors and satay as well. It’s that ease of pairing that makes this sparkling ideal to work with. So something like a grilled salmon, american corn, with a highlight of tangerine and lemon in the background.
Join us in a special toast to Walt Disney with Iron Horse 2012 Fairy Tale Cuvee, produced exclusively for the resorts, theme parks and cruise ships, but available at our Tasting Room and in our online shop - use Discount Code 60YEARS to receive special pricing - 20% discount on purchases of six or more bottles, which can include other Iron Horse wines except large formats.
With the start of summer, the drought has been hitting closer and closer to home … and then, suddenly, it is home.
Wells are starting to go dry in nearby Forestville. Up until now, I have felt relatively secure that the North Bay (Marin, Sonoma, Napa) is experiencing nothing more than a “severe drought.” This classification is a level five on the seven levels of severity. Therefore, in a small way I have considered our vineyard as more fortunate when compared with other parts of the state, like Fresno, which is suffering “extraordinary drought.”
Since I last blogged on this topic, the State Water Resouces Control Board approved an emergency regulation aimed at protecting the threatened Coho Salmon and Steelhead. Ordinances affect about 13,000 properties in the watersheds of Dutch Bill Creek, Green Valley Creek, which bisects Iron Horse, Mark West Creek and Mill Creek. Water users in these watersheds, i.e. us, will be subject to: 1) enhanced conservation measures built on existing statewide water restrictions 2) regular submission of reports detailing surface and groundwater use. (Note: Below is a photo of our creek from May 2013. It shows water … today it is just muddy.)
The center of this issue goes beyond the mandatory reporting of diversions, focusing on the very definition of a diversion. According to a draft of the emergency regulation:
“Diversions” means all water diverted or pumped from surface waters or from subsurface waters that are hydraulically connected to the surface stream within the watersheds.
All subsurface water is considered hydraulically connected to the surface stream if pumping that water may contribute to a reduction in stream stage or flow of any surface stream within the watersheds.
For the first time ever we will monitor and report on our groundwater use, filing what we have diverted with the State Water Boards.
Really this just means more paperwork. Historically, we only divert water from the creek when the water level is high enough for the health of the fish. Our Iron Horse family has been working with Fish & Wildlife officials since last November to remove any barriers preventing fish from commuting up and down stream. To support our joint efforts, we have significantly reduced our diversions. In 2013 we pumped 8 acre/feet, in 2014 just 2.75, and in 2015, none … so as not to endanger the hatchlings seeded by Fish & Wildlife. We love the salmon and do everything we can to help them navigate Green Valley Creek.
This makes us more reliant on the fruits of our conservation efforts including recycled water and winery grey water which goes to the reservoir for the vineyards, gardens and landscaping. This reservoir is just about full - re-charged by advanced treated water from Forestville. We are installing meters on our wells and our houses. We are mowing more frequently in the vineyards to preserve the cover crop and keep it from competing with the vines. We pruned and have been thinning shoots to reduce water needs of the vines. (Below - a picture of the vegetable garden, irrigated with advanced treated water.)
Good news is that at least in May, we celebrated residential water use wins as shared in the Los Angeles Times. Urban areas reported a 29% drop in usage which is the biggest monthly decline yet since Gov. Jerry Brown ordered mandatory cuts. But officials caution that these efforts will have to ramp up as the warmer months become more exaggerated, we need six consistent months of similar water use declines to see serious impact.
As experts admit, overall water usage this summer is anyone's guess and is largely dependent on the heat. Every drop counts - a philosophy that has been embraced by everyone at Iron Horse. In fact, my brother is growing a “drought beard” to proactively “repurpose” water normally used while shaving.
As for our beloved California salmon …
We spend a good part of the year waiting for summer, which heralds the return of wild king salmon, considered by many to be Sonoma’s “National Dish”.
State and federal wildlife agencies have been transporting the new generation of baby fish via tanker truck to San Francisco Bay. Due to the drought, rivers and streams have become too shallow or too warm for salmon to navigate and survive the journey to the Pacific.
The salmon transport has been in progress since February, with 35,000 gallon tanker trucks being used to transport salmon along the 90 minute journey from hatcheries to the ocean via the freeway to bypass dried-up riverbeds.
In the next few years, we will start to see the effect of the drought on fish in the ocean. Warmer water makes the fish harder to catch because they’re not concentrated in their normal areas. And we don’t yet know how many fish have reproduced in the rivers and creeks … and how many will make it back.
The Salmon’s Life Cycle:
The fish swim up the river and spawn, those baby salmon grow into smolts and work their way down to the ocean within a year or two. They spend five or six years in the ocean, and then they go back up the river they were born in to spawn again and die. If there’s no water, they can’t swim downstream to the ocean or back upstream to reproduce. We’re affected by the water conditions from five or six years ago. So we’ll see the effects of the drought in the next few years.
California wild and natural King Salmon is considered by many to be the finest member of the salmon family and extremely nutritious. “Fast” food facts:
less than 200 calories per 3-ounce portion
excellent source of quality protein (21 grams, 47% of the Recommended Daily Intake)
low in saturated fat and sodium
rich in vitamins and minerals
ocean-run California King salmon is also very rich in omega-3 fatty acids
Salmon can be grilled, baked, broiled, poached, microwaved, sautéed, smoked, canned, or eaten raw in sushi and as sashimi. It can be prepared with any of your favorite seasonings or marinades: simple or exotic, homemade or store-bought. Don’t think of it as only an entree; it can also be featured in chowders and soups, pastas, appetizers, salads and sandwiches. And most importantly, it pairs beautifully with Chardonnay, Pinot Noir and bubbly!
Iron Horse Favorite Recipe: Whole Roasted Salmon in a Crust of Sea Salt
1-8Lb. Salmon, gutted, scaled and trimmed
salt and pepper
1 bunch fresh thyme
several fresh bay leaves
6 Lb. sea salt
extra virgin olive oil
zest of 4 lemons, finely chopped
Serves: 8 people
Preheat oven to 450 degrees. Wash fish thoroughly, inside and out, and pat dry. Season the cavity of the fish with salt and pepper, the thyme and bay leaves.
Spread half the sea salt on the bottom of a large baking dish or half sheet tray. Place the fish and completely cover it from head to tail with the remaining salt. Put in the oven and bake 10 minutes per pound.
Remove from oven and let rest for 5 minutes. Brush away as much salt as possible from the fish. Then, using a sharp knife, gently remove and discard skin. With a thin spatula, remove the filets from along the backbone, place on a serving platter and drizzle with olive oil and lemon zest.
Serve with Iron Horse 2013 Chardonnay, 2012 Pinot Noir and/or 2011 Summer’s Cuvee
Winemaking at Iron Horse is a passion and brimming with romance. It's a family effort spanning three generations. Winemaker David Munksgard (pictured below in his "mad scientist" lab) has been a part of the vineyard family for the past 20 years. He plays a leading role in determining the outcome of exceptional Iron Horse wines and bubbly.
I had the pleasure of touring the property with David one sunny afternoon in Green Valley. The first thing that sticks out is David’s emphasis on the importance of the “place.” After an ebullient hello and a pop of Wedding Cuvee to celebrate my recent marriage, he informed me that the Iron Horse estate has the most sought after land for growing Chardonnay and Pinot Noir in all of California.
The unique conditions - cool nights and nearby ocean influences, make each of the exclusively estate bottled wines rich with the special flavors, specific to the vineyard and never the result of “recipe winemaking.” Don’t get him started on his “special sauce” or his tireless drive for balance, quality, and class in a bottle.
David starts out every day in a personal paradise. He arrives in the vineyards at 6AM and conducts a sunrise walk through. The winemaking process is about getting on an intimate level with the grapes from beginning of their life cycle ‘til the wine is corked and “laid down” to age. David even admits to whispering motivational words to grapes. And when he returns to his "desk" -- this delicious view below awaits him....
His efforts are grounded in the superior vineyard farming style implemented by Partner and Director of Operations Laurence Sterling. The vineyard has been slowly replanted over the past eight years by 10-15 acre increments. In certain blocks, the row direction was changed to get the most even sunlight with computer generated simulations guiding the proper orientation.
Laurence’s responsible farming has had ripple effects beyond superb wine, even the creek which cuts across the property has begun spawning salmon again. I’m not surprised to see this commitment to doing what’s right pop up again and again. As a keen Iron Horse observer, this pervades all decision making, regardless of just how challenging it might be.
David’s roots are on the East Coast, where European wine is the template. Burgundian wines and French style sparklings are his jumping off point - a style that matches the Sterlings’ love of French tastes/culture based on their history as past French residents! The combined French influence is evident in Iron Horse wines, especially as they age. Flavors also originate from the site and from his deep understanding of his audience - the Iron Horse fans. He works with team members in blind tastings and solicits consumer feedback from visitors at the tasting room to facilitate consistent improvement and innovation.
To better understand the sparkling winemaking process, David walked me through pivotal points which illuminated the intense work, oversight, time and patience required:
Step 1: August is dedicated to hand picking pinot noir for sparkling, followed by chardonnay. Each vineyard block is kept separate until blending time.
Step 2: Fermentation.
Step 3: In February, David starts assessing blend options. He plays with the blends based on smell, visuals, and of course tastes. He consults the team through “blending sessions” and notes that he has to separate from his own preferences at this point. His priority is to determine proper taste for the different occasion and label. (Note - David’s toughest critic is his wife whose all time favorite Iron Horse Sparkling is Russian Cuvee)
Step 4: After the sparkling blends are chosen, they’re put into stainless steel then refrigerated to
force crystals to form so they won’t form in the bottle. You’ll find these “cold stabilization” tanks with ice on the sides!
Step 5: Seven days before bottling day, he grows a yeast culture. One day before bottling, he adds sugar. The product is bottled for the secondary fermentation creating bubbles and then aged for three to eight and even 15 years for the future magnums of Joy!
Step 6: The riddling process and disgorging process remove the spent yeast. At this point, a dose of David’s “special sauce” is added - this secret ingredient determines the degree of sweetness to dryness and sets the style of each of the Iron Horse bubblies.
Fun Fact! Even the Iron Horse corks have been specially curated. The vineyard partners with one family in Portugal - David says they’re the best in the business! Signature cork shown off below by the wonderful Wine Club Manager Kevin Vanderhoff.
If you ask David to name his favorite bottling - you won’t find an easy answer. His passion for all of his creations drives the Winemaker’s Choice Club option where David selects his two favorite bottles each month to answer the question of “what’s the winemaker drinking.” Sometimes he’ll spotlight “hidden gems” which he and the cellar master might stumble upon by accident in some forgotten corner … a discovery prospect which I found very romantic!
He does make a few recommendations:
Summit Cuvee, commemorating the history making free climb by two brave climbers and Iron Horse friends in Yosemite in January. Some have called it his “masterpiece,” the special sauce (aka liqueur de dosage) is a deliciously distinctive flavor with notes of caramelized cream soda like.
Russian Cuvee, the “ideal toasting” sparkling, always at the ready, chilling in his fridge at home.
Ocean Reserve, made in partnership with National Geographic. $4 a bottle goes to National Geographic’s Ocean Initiative to help establish marine protected areas and support sustainable fishing.
And Summer’s Cuvee, a limited production, seasonal pop that he dreamed about for years before actually developing. The new vintage has just been released!
Pictured below... bottles always line his desk and the Tasting Room shelves just outside.
He also enjoys working with longtime Iron Horse special partners, like Charlie Palmer, Michael Mina, Commander’s Palace, and Disney where Iron Horse is the official wine in the theme parks and on board their cruise ships. These friends have a long standing trust in the irresistible allure of the vineyard flavors and David’s winemaking prowess.
David, a poetic and gentle soul at his core, explained sweetly “You want to fall in love with the wine.” This reflects our winemaker’s self-assigned mission to create the perfect sip which anchors you into a memory and an experience. He speaks about overhearing brides in the Tasting Room reminiscing about Wedding Cuvee on their special day and is filled with emotion. That’s what he works for. That pairing of a beautiful moment in time punctuated by the specially crafted and perfectly corresponding bubbles.
For more fun with David, Iron Horse offers very special “Truck Tours” of the vineyard on Mondays, by appointment only. And I must warn you that these tours are becoming legendary at Iron Horse. A recent “Truck Tour” resulted in a proposal and a pop of a champagne cork with David as a co-conspirator.
He began a private tour with a glass of bubbly & an unsuspecting future bride accompanied by her prince charming. David led the couple to a barrel conveniently placed in his favorite area of the vineyard where he strategically stopped the truck to point out the beautiful view of the winery - handed off a bottle of Wedding Cuvee - and stepped aside for the magic proposal to occur in the glow of fizzing Iron Horse bubbles. I think it goes without saying . . . she said YES.
Book your own romantic memories by clicking here . . .
-Interview with D. Munksgard as told to Tarin Teno
At Iron Horse, we wear our Pride on our sleeve…. and on our bottles, celebrating diversity with our 2010 Rainbow Cuvee. This second vintage of the vibrant, limited production bubbly delivers the celebratory experience that so perfectly pairs with this 45th anniversary of San Francisco Pride in our urban backyard ... and at the White House annual LGBT reception held June 24.
We are honored to be recognized as one of the top 6 most gay friendly winery in California.
On Saturday June 27, radio host Joel Riddell will be broadcasting live at the heart of the San Francisco festivities on Talk Radio 910 including a pre-taped interview about Iron Horse and the creation of Rainbow Cuvee. Stay tuned for more information on how to listen in.
San Francisco Pride occurs on June 27 - 28. The theme this year is “Equality without Exception”.
Here are some insider tips if you’re planning to attend.
1. Wear sunscreen.
2. Get to the parade early … it’s usually five people deep along the route.
3. Use Uber or take the bus. Do not try to park down there.
4. Obey the rules on nudity. (There aren’t any!)
5. Best bar for people watching, Twin Peaks at Castro and Market. It’s all glass and has a balcony.
6. Tune in to Dining Around with Joel Riddell on Saturday 1-3pm on iHeartRadio, Talk Station 910, KKSF.
7. For after the parade on Sunday, go to Disco Daddy at the SF Eagle. It will be the closest you can get to the spirit of “old Pride”. Sylvester, Dianna Ross, Grace Jones and the Village People will be channeled. $5 at the door, this is the best deal on Pride Day and walking distance from the parade.
8. Go see City Hall light up at night in the rainbow colors.
9. Get up to date on the “Alphabet Soup”. It’s not LGBT anymore. The latest is LGBTQQIA, which stands for Lesbian, Gay, Bisexual, Transgender, Queer, Questioning, Intersex and Ally. By the way, Iron Horse is an ally.
10. Make sure you have your Rainbow Cuvee chilling at home. You’ll be ready for it when you get done.
The idea of Rainbow Cuvee is thanks to our friend and Direct to Consumer expert, Sonyia Grabski, inspired by the beauty of Gay Pride Flags fluttering in a June breeze.
The strong symbol and graphic direction provided the official colors which were carefully integrated with the Iron Horse brand by our label designer Mark Berry.
Mark presented six design variations to start the process. And in playing around with print techniques, our team discovered the option of an iridescent foil on the rainbow border. This element adds the festive and dynamic feeling that we wanted to convey the delicious flavors within and the larger message of our times.
For an insight into the design process, check out these interesting photos, showing the embossed base colors and the final foil stage.
Supplemental Reading for those who like a little FAQ FUN:
The Betsy Ross of the Rainbow Flag was San Francisco designer Gilbert Baker. It was first unfurled in 1978 at the Gay Freedom Day Parade. Legend has it that Baker was inspired by Judy Garland singing “Over the Rainbow” and the Stonewall riots that happened in New York shortly after Garland’s death.
The world's largest Pride celebration is in Sao Paulo, Brazil.
For a look back at attitudes and conventions before the Stonewall riots, here is an excellent article by David Dunlap in the New York Times.
It’s important to remember how much has changed in just the last decade … and exciting to celebrate that we are at a major tipping point in the march towards marriage equality, when the strength of national support has raised hopes of a Supreme Court ruling on the rights of same-sex couples to marry across the country.
Here's to the freedom of being yourself!
Here at Iron Horse we strive to catch every wave and today happens to be World Oceans Day - celebrated every June 8 across our blue planet. Now officially recognized by the United Nations, the date was originally proposed in 1992 by Canada at the Earth Summit in Rio de Janeiro.
Water has been a big topic for us this year. So it should come as no surprise that we are passionate about our ocean - the "heart" of our world. It connects us, regulates the climate, feeds millions of people, produces oxygen, is home to an incredible array of wildlife, provides important medicines, facilitates trade, and is so very beautiful. It’s imperative that we assume the responsibility to care for the ocean as it cares for us.
There are many ways to show some ocean love:
Cut back on using disposable plastic bags
Enter the UN’s photo contest
Go to the aquarium
Get involved in a community beach clean up
If you are lucky enough to be near the water, dive in
Just tweeting about the day spreads the word and gets people interested
Be mindful about your food choices. Educate yourself about sustainable seafood choices starting with this piece from Chef Barton Seaver here
Leverage the Monterey Bay Aquarium Seafood Watch - a great resource
For the past five years, we’ve gone one step further to merge the oceans we love with what we do best. We will be toasting with our special 2010 Ocean Reserve Blanc de Blancs, which we produce in partnership with National Geographic.
$4 per bottle goes to NatGeo's Ocean Initiative, helping establish Marine Protected Areas and support sustainable fishing around the globe. It is a great source of pride that our contribution comes to about $220,000 in five years ... and counting.
The first vintage was welcomed with the inspirational Barton Seaver. As explained in this 2010 article here, the National Geographic fellow came to taste with us.
In one video, Barton elaborates on the nearby ocean’s impact on Iron Horse "meroire"… he also conveniently presents a grill-friendly pairing recipe where sustainably farmed seafood appropriately takes center stage. The must-watch video is here.
Barton was an ideal partner in the creation of this cuvee and his words on the topic encapsulate the larger mission of our efforts perfectly:
"The oceans are in all of us and are in all that we hold dear. The wine with which we celebrate World Oceans Day was in fact grown in deposits of ancient marine life, the juice of the grapes itself a product of our oceans and a testament to the power of the oceans to sustain our reality."
In fact, Barton believes how we eat and drink is the first step towards environmental responsibility. He has been known to explain, “Deliciousness is the first line of environmentalism.” And of course the ocean plays a major role in our signature Iron Horse winemaking. The nearby Pacific (only 13 miles as the crow flies) is the driver of our special microclimate that allows us to make unparalleled Sparkling Wine with bright acidity and brilliant aromas.
Today, take a moment to meditate on the ocean’s role in everyday life.
Ocean Day Fast Facts:
Oceans cover three quarters of the Earth’s surface, contain 97% of the Earth’s water, and represent 99% of the living space on the planet by volume
Over three billion people depend on marine and coastal biodiversity for their livelihoods
Globally, the market value of marine and coastal resources and industries is estimated at $3 trillion per year or about 5% of global GDP
Oceans contain nearly 200,000 identified species, but actual numbers may lie in the millions
Oceans absorb about 30% of carbon dioxide produced by humans, buffering the impacts of global warming
Oceans serve as the world’s largest source of protein, with more than 2.6 billion people depending on the oceans as their primary source of protein
Marine fisheries directly or indirectly employ over 200 million people
As much as 40% of the world oceans are heavily affected by human activities - pollution, depleted fisheries, and loss of coastal habitats
As you digest these bubbly fast facts do what Mother Nature would want…. pair them with a special bottle of bubbles. Each sip of 2010 Oceans Reserve Blanc de Blanc is made even more wonderful with the knowledge that you’re donating to a beautiful blue cause.
World Oceans Day Organization here
Q&A with National Geographic Explorer-in-Residence Enric Sala here
Bio of Barton Seaver, chef, author and National Geographic Fellow here
The National Geographic webpage dedicated to our Ocean Reserve Sparkling here
Iron Horse being served this week at National Geographic’s Explorers Symposium in Washington, DC. Event details here
As one of the Iron Horse Social Media Angels, it’s my very good fortune to be able to investigate some of the most intriguing vineyard practices, trends, and history and blog about them. With summer unofficially underway, it’s time we chat about a little thing called Wedding Season.
For those of you preparing to get married or attend a wedding in the next few months - congrats! You’ve just self opted into a series of showers, bachelorette or bachelor parties, rehearsals, receptions, and maybe a few hangovers.
Whether you’re a member of the bridal party, a guest at the VIP table, or second cousin twice removed - you’re probably wondering how to “win” wedding season. Iron Horse has you covered.
Nothing says marriage like the sound of a sparkling bottle “pop” and the smooth, crisp experience of toasting with Green Valley bubbles. Leverage our Wedding Season Gift Guide to help you mark once in a lifetime moments from engaged bliss to wedded celebrations and first, 25th and 50th anniversaries.
For the groom-to-be who has it all - Shower him with a 2004 Brut LD Magnum as he embarks upon his own “stag do.” Everything about this selection is special, from the eight plus years of aging to the very limited availability.
For the calorie counting bride-to-be - Brut X offers a bone-dry finish that is as wonderfully expressive as the bride will be after enjoying a bottle during bachelorette weekend games. The dosage is gown fitting-friendly and sugar-free.
For the dangerously-in-love couple - Wedding Cuveé. Need we say more?? If this bottle’s name and chic label doesn’t grab your attention, the description will. The rich, creamy bubbly has a perfect rose hue making it dangerously easy to sip and our most romantic choice. For maximum sparkling impact - gift your favorite betrothed couple with the Jerobaum (Important Note: this writer must confess bias - I kicked off my wedding weekend by popping this bottle in the back of the church.)
For the power couple - Russian Cuveé is one of the preferred toasting wines at the White House for five consecutive Presidential Administrations.. It has been on the menu at many of the most important historic milestones of our time, including the Reagan-Gorbachev Summit Meetings which ended the Cold War. So why not usher in the era of peace and love, wedding bliss with these bottles?
For traditionalists- Classic Vintage Brut is our most deliciously vintage option and the favorite of Iron Horse cofounder, and arbiter of exquisite taste, Audrey Sterling. The perfect pinpoint bubbles will please even the most “attentive” of brides. Catering teams will have no problem at all pairing the delicious flavors with a crowd pleasing seated dinner.
For LGBT couples - Rainbow Cuveé is a limited edition, vintage Sparkling Wine meant for everyone who believes in love, justice and equality. It’s the perfect option for any and all unions - a toast to the right to love with a very beautiful bottle, which we are very proud was served at the White House LGBT reception last June.
For the first year survivors (or should we say achievers) - Summit Cuveé. You’ve made it through the most perilous trails and lived to tell the tale! Rejoice like Kevin Jorgeson and Tommy Caldwell after their amazing, unprecedented and inspiring Yosemite climb without ropes in January. This rich and delicious limited edition will pair perfectly with the top tier of any wedding cake! (Writer note - this is equally as delightful for celebrations of any/all peak moments!)
Stay tuned to the blog as we dive further into wedding season. I’ll be sharing real life love stories hot off the “wedding-wire” - each featuring sweet “I Do’s,” sweeter couples, and Iron Horse bubbly as their special guest. In the meantime, the entire Iron Horse family encourages you to share your own #ironhorsewedding moments by using that hashtag and tagging us on all social media channels. Cheers!
Wine is fashion in many ways. There are clear trends.
Right now, bubbles are “in”. And we are enjoying every minute of it!
According to Tim Fish in the upcoming June 15 issue of Wine Spectator:
“This is an exciting moment for California bubbly. Sales have jumped in recent years, and the state's producers continue to push the envelope on quality, developing new niche bottlings while preserving their reputation for value.”
The consumption figures above from the California Wine Institute are are real through 2013. We then continued upward with our “expert extrapolation” that we will cross the 20,000,000 case mark this year.
For a comprehensive study on the rise of bubbles, I recommend reading: Corks Popping as Sparkling Wines Sales Surge
This surge has several contributors. One is Prosecco. For many, that fruity, user-friendly Italian wine is a gateway to more complex bubbles.
Another is the mass appreciation for handcrafted, small batch drinks across the board in categories like wine, beer, cider, and spirits. Two representative examples are limited edition Iron Horse cuvees: 2010 Summit Cuvee & 2010 Rainbow Cuvee.
Summit Cuvee commemorates the unprecedented free-climb of the Dawn Wall of El Capitan in Yosemite National Park, California - the realization of a dream and an inspiration. Only 300 cases have been produced.
Rainbow Cuvee celebrates marriage equality. This is our second vintage of this special, small production bubbly. We are very proud that the inaugural release was served at the White House LGBT reception last June. Total production is just 250 cases.
Rosés are a special niche. Ours is very striking, both in color and taste. It’s a dark rose, bottled in clear glass. Originally awarded 93 points by Robert Parker, the 2007 vintage now has six plus years less aging. The most recent disgorging is 5/4/15.
Serious fans increasingly call for ultra brut or no dosage, like our Brut X, which is a 500 case production.
Most exciting to me is the breadth of interesting bubblies today. Not just Grande Marques, and even beyond Grower Champagne, the next “big thing”, according to Wine & Spirits Magazine is “Somm Sparklings.”
Wine & Spirit’s Associate Publisher Samantha Groseth has this to say on the topic:
“Some of the most interesting intelligence we gather from our Annual Restaurant Poll comes in the wines that most excite sommeliers. In 2015, we heard a lot of chatter about sparkling wine, and not just grower Champagne — sparkling wine is on the minds’ of America’s sommeliers, whether it’s from the Loire, California, Finger Lakes, Italy or Jura.”
Iron Horse was included in this category at the debut Somm Sparkling Table at Wine & Spirits’ annual Top of the List Tasting. A true honor. There were about a dozen to taste, right next to the Grand Central Oyster Bar station - Herman Wiener Blanc de Blancs no dosage, from the Finger Lakes, which is poured by the glass at NoMad, Gruet from New Mexico, Raventos, Domaines de la Berjorie and Baumard, both cremants de Loire, Murgo Etna Rosso, from Sicily, that was very unusual, Banfi, La Marca Prosecco and La Spinetta Moscato d’Asti.
It was Iron Horse and Roederer Estate from California. Ours was certainly the most fun table at the tasting.
Going back to Tim Fish’s article in Spectator, Tim makes the point that the bubbly business is increasingly year-round:
“Many people think of bubbly in connection to Christmas and New Year's Eve, but it's also enjoyable as a summer drink. Sparkling wine has always been about summer for me.”
My family and I are very proud that Iron Horse ranks among Tim’s personal favorites on his blog.
IRON HORSE 2010 Classic Vintage Brut, Green Valley of Russian River Valley, $42. 91 points. Supple and richly styled, with tart apple and spiced hazelnut aromas leading to Meyer lemon, brioche and zesty cinnamon flavors.
IRON HORSE 2010 Russian Cuvee, Green Valley of Russian River Valley, $42. 90 points. A plush style, with a lingering hint of sweetness balanced by solid acidity. Offers accents of ripe Meyer lemon, toasted cinnamon and almond brioche
IRON HORSE 2010 Wedding Cuvee, Green Valley of Russian River Valley, $42. 91 points. A serious bubbly but fun to drink with lively and floral raspberry flavors.
More and more people now think about bubbly as a wine … to be enjoyed year round with food. As we like to say here at Iron Horse: #notjustforbreakfastanymore.
“You never miss the water till the well has run dry.” Irish Proverb
1,900 wells have gone dry in California as we dive further into a four year drought. That’s about 1% of the state’s wells, with the greatest concentration in the Fresno area. Groundwater levels continue dropping, in some places as much as 10 feet. For the first time in nearly a century, farmers who normally receive canal water from the Fresno Irrigation District will get no regular deliveries. As one Fresno Irrigation District farmer conceded in the Fresno Bee, “You can’t release water you don’t have.”
Essentially - water will be flowing in the canals but will NOT be available for on-farm use. A shocking image. Law abiding farmers wishing to avoid fines will have to turn on their pump and pray for sufficient groundwater to make it through the season.
The water that is available has been repurposed - tasked with recharging underground aquifers and directed to surface water treatment plants.
As a member of the California State Board of Food and Agriculture, appointed by the Governor, I attended a public forum on the drought last week in Fresno.
The event’s big takeaway: mandatory restrictions will become a way of life.
(pictured above - Marin Hills turning gold prematurely - a phenomenon we usually see in August)
Here’s a snapshot of information shared by government officials:
California Business, Consumer Services and Housing Agency Secretary Anna Caballero estimated 4,000 residents don’t have access to water because wells have run dry. She said, "It's obviously a health crisis and we want to make sure we're doing everything we can to provide resources to be able to avoid that." (Source)
Mark Ghilarducci, director of the Governor's Office of Emergency Services, provided updates on the government’s drought relief and conservation plans, water efficiency programs and increased funding for research and development of new technology. (Source)
Ghilarducci hinted that further cuts may become necessary if it doesn’t look like people are saving enough to meet the state’s targets. Governor Jerry Brown’s April executive order requires an across-the-board 25 percent reduction in the state’s water use by February 2016. (Source)
I had expected fights to break out at the meeting. My first hope was that everyone would be asked to park their guns at the door. Instead, we heard mainly sad stories:
One rural homeowner spoke of groundwater concerns, saying:
"The water table dropped two feet a year for 70 years and right now it's dropping at eight feet a year." He dug a new well that goes down 400 feet and figures he is OK for the time being. But realizes many others won’t be.
There was a shared and vocal concern about the blame being heaped on agriculture.
An almond grower called the criticism “hyperbolic attacks.”
CDFA Board President Craig McNamara, a walnut grower, posted on the CDFA’s “Planting Seeds” blog:
“Those holding that point of view may believe that farmers and ranchers consume more than their fair share of water. While it’s easy to cast blame, let’s not forget that irrigation wells have gone dry, lifelong investments are dying in the fields and serious financial burdens are hanging overhead.”
Secretary of Agriculture Karen Ross wrote an OpEd piece in the Modesto Bee asking: What happens to Ag water? Eventually people eat and drink it. (Source) The piece opens up with this statement:
“A recent survey by the Farm Water Coalition indicated that 41 percent of California’s irrigated farmland will lose 80 percent of its surface water in 2015 due to cutbacks because of the drought. Add that to a reduction of more than 30 percent last year and it’s obvious that farmers and ranchers have suffered the brunt of drought-related losses, so far.”
As the crisis continues to evolve, expand and worsen in dangerous new ways, all Californians need to become involved in the drought conversation. Acreage, livelihoods, health, and the environment are being threatened.
Our next Board meeting is Tuesday June 2 at CDFA headquarters in Sacramento, beginning at 10am with participation from New York Times Columnist Mark Bittman as well as representatives from Mother Jones, Grist and Gizmodo. As always, it is open to the public for comment.
A horrifying headline.
And a must read. I actually found the Op Ed in last Sunday’s NY Times to be very balanced…. its concluding paragraph espousing everything I believe.
“The drought may indeed be a long overdue bill for creating an oasis civilization. But therein lies a solution. The Golden State is an invention, with lives to match. If the drought continues, California will be forced to rely even more on what has long sustained it — imagination. Not a bad thing to have too much of.”
Imagination and innovation -- these are the precious resources which have historically made California rich and famous. I wholeheartedly believe they are the attributes which will ultimately resolve the drought crisis.
Just last month, California launched a push to stimulate aggressive drought fighting innovation. A spokesman for the California Energy Commission says the program will begin this summer.
In a demonstration of the fact that necessity is truly the mother of invention, innovators are working on disruptive technologies to optimize Mother Earth’s gifts.
1) water conveyance systems
3) on-site water reuse
4) high tech approaches to more efficient water use in agriculture.
The governor unveiled the latest version of his proposal to build two underground tunnels at 40 feet wide and 35 miles long in the Sacramento-San Joaquin Delta.
A French engineering and construction firm has proposed a flexible undersea pipeline.
Pro: This would carry water from two NorCal rivers to cities down the coast, addressing dire need
Con: Sky-high construction costs tabled this project in 1975 when originally considered
Elon Musk’s Tesla Motors is sparking a renewable power revolution by translating their famed car technology for the residential/commercial market. He’s seeking to slash the current water demands for power generation with battery packs linked to a solar power system.
Pro: Musk asserts that his water saving batteries will play an important role in ending fossil fuel dependence and global warming trends. Tesla stationary energy storage systems are already in beta testing in residential/commercial/winery environments
Con: Like the car, this Tesla technology is not cheap and infrastructural changes required to make the technology go mainstream are daunting
A few more exciting prospects I’m keeping my eye on....
1) USA: Lawrence Livermore National Laboratory researchers have developed a new capacitive desalination technique. The project could ultimately lower the cost & time of desalinating seawater.
2) AUSTRALIA: The country has constructed eight “desal” plants during their (perish the thought) 15 year drought.
3) ISRAEL: Scientists are currently running the world’s largest and cheapest reverse-osmosis desalination plant.
While scanning the globe for solutions and finding inspiration in the indomitable spirit of fellow Californians, my family and I leverage the natural gifts in our own backyard as we wait for necessity to provide. At our Iron Horse Vineyards, we use advanced treated water from the town of Forestville and recycled water from the winery to charge our reservoir for frost protection and irrigation.
An unlikely hero is emerging in this arena -- earthworms. The efforts of the tiny organisms provide an organic solution to treating thousands of gallons of wastewater each day from wineries. Even the smallest among us will deserve praise when the history of our crisis is written.
What part will you play?
Last week’s Holy Water blog installment triggered community conversation on important related reading. I hope this week’s installment spurs conversation about the place of technology in this battle. I will continue to keep you updated as California drought coverage and state action plans develop. Let’s keep this urgently needed conversation alive #EndofCalifornia
Happy Birthday to Iron Horse co-founder Audrey M. Sterling, who turns 84 on May 5. The Cinco de Mayo birth date always encouraged the family to joke that the entire country of Mexico is celebrating with her.
Audrey is as dynamic & sparkling as Iron Horse cuvees and her elegance, grace, and humor has always pushed both the family and our family business forward. Her favorite Iron Horse wine is our Classic Vintage Brut and she has always said that Pinot Noir is her “baby.”
A bit of #throwbackthursday appropriate background: Audrey is a native San Franciscan and a fourth generation Californian. She attended Lowell High School and Stanford University, where she met Barry. She served as Fair Employment Practices Commissioner for the State of California under Governor Pat Brown and spent almost four years fighting discrimination in employment and housing.
The Sterlings moved to France in 1967, where she became the first and only person I know to have visited every single gallery in the Louvre. I now wear the gorgeous couture gowns she collected in Paris.
Audrey was a more than equal partner in the founding of Iron Horse. She ran the vineyard, overseeing the building of the winery and restoration of the Victorian home on the property while Barry commuted to Los Angeles to practice law and was lovingly regarded as the family’s “cash crop.” In fact, they chose to settle on the West County because of their shared love of Burgundies and my mother’s knowledge of the area’s cool, foggy climate which makes it so perfect for Chardonnay and Pinot Noir.
The name on the 1983 application for federal recognition of Green Valley as an official American Viticultural Area (AVA) was Audrey M. Sterling and her attorney of record was Barry H. Sterling.
My mother has impeccable taste and has set the vineyard standards from the beginning. All of our wines have to pass muster with her and Barry. And best practice with “tough customers” is to bring them home for lunch for Mother to win them over. Her personal goal for Iron Horse is for our wines to be the most expensive on the wine list.
Her influence and involvement are inestimable. The vineyard’s great partnership with National Geographic is thanks to my Mother. She and Nat Geo’s Chairman Emeritus Gil Grosvenor were tablemates at a lunch at the Field Museum in Chicago and in the course of conversation found out they share the same birthday … day and year. Thus a friendship was born.
Ten years ago, we celebrated their 75th birthday at a gala in Washington D.C. The Society helped us launch our annual Earth Day event in 2007 and four years later we created the first vintage of Ocean Reserve Blanc de Blancs, which benefits National Geographic’s Ocean Initiative. $4 a bottle goes to help establish marine protected areas and support sustainable fishing around the globe.
Audrey Sterling is my hero. Every day, I look in the mirror and wish that I will “grow up” to be just like her. The Sterling family looks forward to bringing you into our sparkling family history.