Iron Horse Blog
May 21, 2015 | Joy Sterling
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.
April 20, 2015 | Joy Sterling
Earth Day carries a lot of meaning for Iron Horse Vineyards and this year was is different. The global holiday marks an urgent call to arms in the conservation of the world around us. In this spirit, my Green Valley based family hosted honored guests in celebrating our love of the land. I was thrilled to introduce inspiring keynote speakers and friends; Gov. Jerry Brown and Kevin Jorgeson.
Kevin famously topped the Dawn Wall of El Capitan and subsequently toasted with Iron Horse bubbly. As a special celebration of the unprecedented 3,000 foot free-climb of climbing partners Kevin and Tommy Caldwell, we introduced our 2010 Summit Cuvée, a limited production, one time only, vintage brut which Jorgeson helped us finesse.
Surprising attendees with an impromptu conversation on the California drought, Gov. Jerry Brown ascended the podium and seized a moment to applaud California’s environmental leadership. He reassures residents the state will survive its historic four-year drought through creativity and unity. My favorite quote from the Governor's talk: Don't worry about the drought; just don't use too much water!
The day was a smashing success and it has triggered some soul searching. As we celebrate Earth Day in our roles as stewards of the environment, Kevin Jorgesen asks us: What’s OUR Dawn Wall? He never gave up on his dream of free-climbing El Capitan. My dream is for a united push towards great responsibility to the environment. The rewards of pushing through imagined limitations are endless.
….Because nothing compliments bubbles like a mountainous cake, we wrapped up the day by inviting Kevin Jorgeson to slice up a sweet replica of El Capitan after tracing his route on the “iced” terrain. Ain’t life sweet?
Find more information about participating colleagues who poured their own delicious Green Valley Chardonnays & Pinot Noirs during the event: Deloach Vineyards, Dutton-Goldfield Winery, Freeman Vineyard & Winery, Hartford Family Winery, Lynmar Estate, Marimar Estate, Macphail Family Wines, The Rubin Family of Wines
Find a fantastic recap of the day from Press Democrat here: http://www.pressdemocrat.com/news/3812019-186/governor-urges-unity-in-drought
Get your limited edition 2010 Summit Cuvee here: http://bit.ly/1H9hVMf
Find an Earth Day event recap from one of our VIP guests, Adrienne from Rich Life on a Budget, here: http://bit.ly/1DBUdBb
Peruse another Earth Day recap from a friend of Iron Horse, Jo Diaz, who has honored me with the title of "Mother Nature in Disguise:" http://bit.ly/1DOILp5
April 13, 2015 | Joy Sterling
For those who have been to Iron Horse Vineyards, you know our Green Valley enterprise is a family affair. I run the front of the house, my brother is in charge of operations in the vineyards, and my parents set the standards. We all pitch in where extra hands are needed, but there is one role where exclusive credit is due. And that’s the role of Vegetable Garden CEO.
For years, my father has presided over a massive, roving vegetable garden with help from First Lieutenant Jose Puga who has assisted from the beginning. The garden has “gone viral” and now boasts over 300 varieties of tomatoes alone. The living exhibit of deliciousness rotates to different locations on the property, and this year the open field behind my house is playing host. Because of my proximity to the project, I will be regularly tracking growth on the blog!
Everything is started from seed but won't go into the ground until we are past frost season. Normally we worry about frost as late June 1st. But this year, everything is three weeks ahead, so the planting date is approaching.
Here are some of my dad’s top tips for starting a successful garden:
Q: First, explain the origins of your passion for gardening.
A: Living in France in the '60s was a real eye opener for me. In those days, in California, we didn’t have access to the variety of fresh vegetables and fruits that we encountered in Europe. For example, we had mainly two types of lettuce - iceburg and romaine, and we thought that was advanced. I remember the luncheon at the Savoy Hotel in London where I first had a mache salad.
We took the opportunity to immerse ourselves in the old world, which was new to us. We got very used to having fresh produce from the local markets every morning which generated an early “farm-to-table” menu. It was very exciting. When we moved back home from Europe, we couldn’t find the things that we’d grown accustomed to. So we simply decided to grow them!
To that end, on return visits to France, we made a point of shopping for seeds to continue growing the diversity in our Sonoma garden. Across from Notre Dame, there were two blocks of stalls along the river devoted to seeds. We could also find them in the South of France, near the flower market in Nice.
Q: What is the size and scope of the garden this year?
A: The vegetable garden will be about two acres. I need a lot of room! The size is necessary for the diversity that I’m committed to.
Q: What’s new and exciting this season’s garden?
A: There are always some new things to try. I have a special enthusiasm for my tomatoes, but in order to save space for new things, I limit myself to 300 types of tomatoes. And I’m constantly refining my collection to allow for new varieites to enter the garden’s repertoire.
Charentais melons have always been one of my specialities, a product indigenous to Provence. I’m also starting fresh with new artichokes this spring. For me, the “excitement factor” is delivered by innovations in produce color, flavor, and shape. It’s the ever evolving variety that keeps me passionate and engaged. Any one vegetable can have a number of different textures, colors, and styles. Years ago, most items had one color - like white cauliflower, green beans and red beets. Now you get a gorgeous range of colors for some if the classics. One of our favorites last year was beautiful golden cauliflower.We now make the most delicious beet chips, sweeter than potatoe chips, made from white beets.
Food really is more exciting now than ever.
Q: What environmental considerations do you keep in mind on the estate?
A: It’s important to rotate crops so you don’t play out your land. We rotate our garden on the property every couple of years.
I have farming in my blood passed down from several generations. One set of grandparents were homsteaders in Alberta, Canada. My mother's family grew walnuts in San Juan Capistrano. My father grew grapefuit and dates in the Coachella Valley, so I have always had ties to the land, a love of the land, and we work towards a better understanding of sustainable farming principles. No chemicals. We weed with old fashioned, long handled hoes and irrigate with recycled water using drip hoses.
Q: How has the vegetable garden added to the overall richness of the Iron Horse estate?
A: Variety is the spice of life. Nothing tastes quite like our home grown tomatoes. We firmly believe the fruits and vegetables we grow here naturally pair beautifully with our wines - terroir and terroir. The enthusiasm has touched every member of my family. My children and grandchildren have all participated in the garden planning and tasks at some point.
Q: What are your top tips for the at-home grower?
A: As you sketch out the garden and pick your seeds, you can start planting certain items in a hot house to get them going. It’s important to be aware of your climate’s limitation. For us, we can still get frost through the end of spring, so getting a head start is key. I also grow three seedlings for each of 300 types of tomato I will plant and then only plant out the strongest one of each varitety in the ground. Right now, that means I have 900 tomato plants that we are raising. This is to insure we have a succesful crop.
My top tip is to get a hot house. These days you can purchase a self assembling, small hot house. Getting that head start is worth-while.
Q: What are some of your favorite sources of seeds for those who need a little guidance?
A: There are marvellous catalogues and exchanges like “Seed Savers” and “The Territorial Seed Company” and "Totally Tomatoes". Here in Sonoma County, Petaluma has the "Baker Creek Heirloom Seed Company"store inside a grand old bank bnuilding, which has a beautiful selection comparable to my old haunts in Paris. Every year, these sources bring a few options that end up as permanent "favorites" in the planting schedule. The hard part is being restricted to just 300 kinds of tomatoes.
April 10, 2015 | Joy Sterling
Everything costs water:
It takes about 30 – 35 gallons of water to make a glass of wine
56 gallons for a latte to go
400 gallons to grow the cotton for a T-shirt
6230 gallons a week to maintain a 100’ x 100’ lawn
Think about the possible tradeoffs. According to one calculation, if you pulled out a thousand square feet of lawn, you could enjoy an additional three bottles of wine a week and come out even in your water footprint.
I have heard several friends complain that they can’t possibly cut back any more than they already have. City dwellers resent the farmers. Some farmers feel they are being pitted against the environmentalists. The fact is, we are all in this together. We each have to do our utmost.
Here is a snapshot of our water use – in the vineyards, the winery and our personal lives. Bear in mind, Iron Horse is our business and it is also our home. We have three generations living on the property (in three homes), plus two of our foremen in separate houses with their families.
We have five wells, which supply the houses and a 45-acre foot reservoir that my parents built when they purchased the vineyard in 1976. The reservoir is fed primarily by rainwater, Green Valley Creek (a tributary of the Russian River), and highly treated waste-water from nearby Forestville.
Our rights to Green Valley Creek are called “licensed” water rights. The main license goes back to 1975. A smaller one goes back to 1948. These are limited rights. We can take no more than 86 acre-feet during the season (November to June) at a rate of less than 5 cubic feet per second (cfs, or 2,245 gal/min), assuming there is enough water in the creek for both us and the fish.
It is a great source of pride that the Department of Fish and Wildlife has spotted Coho salmon in Green Valley Creek for the first time in 20 years.
The reservoir gets recharged with recycled water upon request. Our agreement is to take 20 acre feet, and have an option for 20 more. Last year we received 30 plus acre feet; the year before about 12.
Frost protection and irrigation efforts are powered by the reservoir. These actions benefit 1) the vineyard 2) the orchard and flower garden at my parents’ house and 3) the summer vegetable garden behind my house.
The most significant water usage is associated with frost protection in the vineyard. Last year’s weather spared us from excessive water use, we activated the frost protection system only four times. One of the worst years was 2008 when ice was hanging from the vines.
We use conventional overhead sprinklers for vineyard frost protection. We can’t use wind machines like you see on flatland vineyards in Napa nor smudge pots like citrus growers because our property is a series of rolling hills. Our proximity to the ocean makes us vulnerable to frost as late as June 1. The stakes are high for us; not frost protecting could expose us to losing a third of our crop.
Overhead sprinklers deliver water at a rate of roughly one-quarter to one-third of an inch per hour. So far this season, we have turned on the sprinklers four times - about 13 hours total.
In the winery, our major water usage is for 1) cleaning tanks, barrels, picking bins and the presses during harvest and 2) power washing the floors. We pride ourselves on maintaining an immaculate facility. All of our grey water goes through the storm drains to the reservoir. We do not use detergents.
In our homes, even farmers take Navy showers.
Every vineyard’s water use varies, just like fine wine, with the climate, the soil and the lay of the land. I would rate our water use at 94 points on a 100 point scale. We can always do better.
The point is, we live in a watery world. It takes/costs water to do everything. An economist will tell you that if water was given its real monetary value, we wouldn’t have a problem. The market would even itself out naturally.
Except that water is a right, like air. The state has assigned relief funds for rural communities where the wells have gone dry. Food banks are gearing up for added demand in the summer as land is fallowed, resulting in job loss. In November 2014, California Secretary of Agriculture Karen Ross launched a campaign to raise 200 million pounds of food for food banks by the end of the year.
As with just about everything, I think we want/need to strike a balance.
For additional information on water and agriculture, I highly recommend the Public Policy Institute of California's "Water for Farms" briefing that just came out and that CDFA posted on their Planting Seeds blog. Their report provides accurate statistics and comes from a well-respected, non-partisan organization.
Find the personal water footprint calculator from National Geographic here.
And consider this final water conservation tip – old wine barrels are great for harvesting rain water.