Source: https://www.vsattui.com/blog/2015/11/
Timestamp: 2019-04-23 06:46:43+00:00

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The river flows through Lake Geneva and enters France in the Beaujolais Region near Lyon where it heads south to the Mediterranean Sea. With the Alps to the east and the Massif Central to the west, it neatly parts Provence from Languedoc and the Rhone Appellation begins at Vienne.
The Rhone varietal – Syrah – has its origins in a grape growing region in the state of Fars in Persia midway between the Persian Gulf and the ruins of Persepolis about 500 miles from Tehran. The Farsi capital and principal winegrowing region is Shiraz. This explains why the Aussies refer to this identical grape and its wine with this name.
How it traveled some 3000 miles to France remains somewhat of a mystery. One legend holds that a hermit monk brought it back from one of the Crusades and planted it not far from his residential cave along the Rhone River. Hence, the principal appellation of Northern Rhone memoralizes this monk with the name l’Hermitage and its surrounding area Croze Hermitage.
A more plausible theory lies with the Greeks from the sect of Phocaea on the Island of Lesbos who were known for their distant sea journeys, mapping such coast lines as Spain, the Adriatic and France. They founded the French port city of Marseilles in 600 A.D. and most likely they brought the Shirazi grape with them. Today, we should all be rather pleased that it emerged from Iran and, importantly, made it all way to the New World (Read California).
THERE IS A POINT TO ALL OF THIS, I PROMISE.
The Southern portion of the Rhone Valley – from Montelimar south of Avignon to Cotes du Luberon some 55 miles further south – has a more Mediterranean climate. The weather is warmer and drier with warmer fall temperatures which guarantee consistent ripeness and lusciousness with each vintage. Along with the olive trees and Lavender as far as the eye can see, there are some 20 grape varieties grown with appellate legality. The signature grape in this region is the Grenache (originally from Spain where it is called Garnacha) along with Syrah and Mouvedre. Some of the other grapes remain completely foreign even to oenophiles such as Picpoul Noir, Cinsault, Connoise and so on.
In this region, Syrah is never alone as it is ALWAYS a blend of at least two grapes and as many as 13.
Two things are common throughout the Rhone Valley. Ferocious winds called the Mistral which blow with enough force to strip vines of leaves, shoots and even fruit. This is why ubiquitous rows of cypress trees act as wind blocks and vines are head trained close to the ground to minimize the wind effects. Stones, called Gallets from the size of a fist to boulders proliferate vineyards. The one positive effect of these two elements is the lack of mildew or any problematical rot.
Chateauneuf du Pape: In 1309, Pope Clement V was installed as Pope of the Roman Catholic Church. He was born in Bordeaux which meant that he was no stranger to wine and that he was quite content to remain in and pontificate from France rather than go to Rome. In fact, he had vineyards in Bordeaux which is known today as Chateau Pape Clemente in the region of Graves. This “arrangement” was made because The King of France and the Vatican were engaged in a nasty dispute with severely strained relations. The Pope had another small vineyard around Avignon and he decided to settle there.
It was his successor, Pope John XXII who decided to get out of the oppressive heat of Avignon and move to the more comfortable countryside. He knew about a castle ruins nearby and after managing the Vatican treasury and setting it in order, he amassed funds to build his NEW CASTLE; since called Chateaueuf du Pape. The massive and ornate structure was completed in 1338 and the good Pope died just a year after he moved into this summer residence. In 1944, the Germans returned the structure to ruins by blowing it up as they retreated from the advancing Allies.
V. Sattui Syrah is like a Northern Rhone version and the V. Sattui Entanglement is very much like a Chateauneuf du Pape, as we will see later. Meanwhile, here is an overview of Syrah.
Syrah: While history holds many mysteries and shadows which give rise to legends, here is a more modern, unromantic version which I purposely omitted from all of the charm above. A somewhat renowned UC Davis grape geneticist – Carol Merideth – claims that Syrah was the result of a French hybrid of two uninspiring grapes – Mondeuse Blanche (white) x Durerza (red). Be my guest. Go ahead and embrace any one of these historical dimensions as it’s all right with me. More importantly, let’s embrace what we have in our glass…!!!
No longer the domain of the Wine Cognoscenti, Syrah is becoming increasingly popular because of its food friendly demeanor and its ability to pair with a wide array of popular dishes. Like Zinfandel, Syrah and the vanillan characteristics of new oak are not well suited. In fact, many producers – especially those in France – prefer to use only seasoned (older) oak to allow the innate personality of Syrah to dictate the character of the wine. Finally, Californian Syrah lies scrumptiously between Australian and Cote du Rhone versions. Nice place to be.
Here is a universal flavor profile for Syrah.
The implicit black pepper in syrah invites the incorporation of spices and peppers into marinades, glazes, sauces, side dishes or condiments. Dishes with a coarse texture work well with Syrah. Polenta, Black Beans, even a sauce made with whole grain mustard provide a nice scrape against this ample wine. Try French Cassoulet, Greek Moussaka and even good old American Chili (Rich but not too spicy) as partners. Bouillabaise or Ciappino and other big stews show off well. Barbecue Sauce from any region – Texas, The Carolinas, or St Louis as well as meat off the grill are great.
Keep in mind that Syrah is rich in alcohol and it will neutralize any dish with subtle nuances. Also, as Syrah ages, it becomes like an old Bordeaux and it should be treated and paired as such.
Grilled Foods like a char-grilled steak or peppercorn-crusted tuna.
Assorted vegetables like eggplant, zucchini or tomatoes.
Hot and fiery recipes increase the Scoville Scale because of the alcohol. Trust me. You’ll be reaching for a beer.
While Syrah pairs well with sharp cheeses like Extra aged Gouda, Dry Jack and Pavie Vecchio; avoid stinky, washed rind cheeses like Epoisses or Camembert, runny soft ripened cheeses and, at all costs, any Blue Cheese.
Once again, my favorite reference was at work here and that is Perfect Pairings by Evan Goldstein. He’s the best and I strongly recommend getting his book which is available in our tasting room.
Here is how V. Sattui Winery Syrah fits onto the global tapestry of Syrah. We have vineyards up and down the Napa Valley. Vittorio Vineyard (57%), in the warmer heart of Napa Valley, yields ripeness, chocolate, sweet blueberries, loam and white pepper. Our cooler, Carsi and Carneros Vineyards add refinement and subtlety. In my personal evaluation, I saw lovely crimson colors, smelled violets and sweet smoke, bacon, meats on the BBQ along with that inherent black pepper and an elegant, creamy texture on the palate. It definitely represents a Napa Version of the Northern, more elegant dimension of the Rhone Valley. Viola….!!!
Se esso viene riempito di Gloria……………..Allora!!!
If it is filled with glory…………………. well then.
Whether it’s your favorite professional team, college team, or your kids’ little league team… we Americans love our football! At V. Sattui we are really into the spirit, especially since Super Bowl 50 will be played in February just a couple of hours down the road from us.
But some of us are even more enthusiastic about the Tailgate Party before the game! Whether you enjoy hanging out in the parking lot with your portable grills blazing, or chilling in the family room with friends, we love to fuel up on tasty fare before cheering our team on to victory. But we encourage you to think outside of the “nacho and beer” box.
This recipe comes from our friends at Harris Ranch Beef. This family-owned business is located in California’s Central Valley, has been in operation since the 1930’s. They produce some of the finest quality beef and it’s available widely on the West Coast.
These fajitas are brought to a new level of flavor when you pair them with V. Sattui’s Gilsson Zinfandel. This wine has equal “weight” to match the beef in the fajitas, some fruit-forward flavors like ripe boysenberry and blackberry that complement the spiciness in the dish.
Try elevating your tailgate to new heights—and hopefully your team’s success will follow!
Mention V. Sattui’s Black Sears Zinfandel to any of our members who love big, bold flavors and you will see a little twinkle in their eye. This single-vineyard Zinfandel comes from Howell Mountain, Napa County’s highest vineyard, which is also biodynamically farmed and certified organic.
The unique climate of Howell Mountain produces wines with a firm structure, intense fruit flavors, earthy spice, and round acidity. The ashy, iron-laden soils are perfectly suited for growing full-bodied, peppery Zinfandel and earthy, rich Cabernet Sauvignon and Cabernet Franc.
Joyce and Jerre Sears purchased their vineyard property in 1979, and now caring for the vineyards has become a full family affair, with their daughter and son-in-law, Ashley and Chris Jambois joining the family business in 2008. They are committed to using organic and biodynamic farming practices not only in the vineyards, but also in the acres of orchards and gardens on this gorgeous property.
Their love of the land shines through in the wine. V. Sattui’s 2012 Black Sears Zinfandel is a beautiful dark garnet color with concentrated blackberry fruit and a scent of cracked black pepper that is a signature of this vineyard. People love this wine because it is both restrained and loaded with flavor. It is impeccably balanced, and is ready to drink today, but if you are patient and lay it down for the next 5 to 8 years, we believe you will be richly rewarded.
We’ve added a new key player to our V. Sattui team this year. Assistant Winemaker Jason Moravec joined our V. Sattui Family in July, and we are thrilled to have a passionate winemaker who literally grew up in a local vineyard. Jason’s family lived on a farm on the Sonoma side of the Los Carneros appellation where they grew 10 acres of Pinot Noir and Chardonnay grapes. From an early age Jason has been working and learning the industry from the ground up!
Q: How was your first harvest with V. Sattui?
A: My first harvest with V. Sattui was fast and furious! My first day on the job was just a few months before the beginning of harvest and we still had months of bottling to finish. I hit the ground running and took the reins on bottling our 2013 red wines. At the same time we prepped the winery for an early harvest. The 2015 vintage was a true test of how quickly I could adapt and it went amazingly. Due to the drought and other factors during bloom, 2015 will be low yielding but exceptional quality year. I can’t wait to get crafting and shaping these wines through the blending process.
Q: You grew up helping your parents grow grapes. When did you know you wanted to be a winemaker?
A: I knew I wanted to work in the industry when I was 10 years old. I saw how it brought my family together on our vineyard ranch in Sonoma. But it wasn’t until I was 16, when I started working in the tasting room at Gloria Ferrer Winery as a bus boy, that I really knew what I wanted to do. I found that the winemaker, Bob Iantosca, was this critical focal point that pulled all sides of the wine industry together. I saw that the winemaker gets to be all over the place– in the lab, in the vineyard, in the cellar, and even in the sales market. And I wanted that. I couldn’t wait to discover the intricacies of every department and to make my own wines for everyone to enjoy.
Q: I love pulling into our parking lot in the morning and seeing your car parked next to Vittorio's Vineyard– plugged into an outlet we have there. When did you start driving an electric car, and what does it say about you?
A: We only have one world, and it’s our responsibility to protect it for future generations. Since I’m always seeking out new ways for our winery and vineyards to become more sustainable, it feels only natural to live life in the same way. I started driving an all electric car in 2013, and love that I have already gone 40,000 miles on zero gas.
Q: Not to be depressing– but let's pretend it's your last day on Earth. What are you drinking? Eating with it? And who are you with?
A: That’s an interesting question for me because my birthday is December 21st, and a few years back it was thought that the world would come to an end on December 21st 2012. So I threw an end of the world birthday party and invited all my friends and family to join. I vividly remember by the end if the night my grandfather “Opa” was strumming his guitar and everyone was singing along with drink and food in hand. A roasted New Zealand lamb shank in one hand, and a glass of Mount Veeder Cabernet in the other was the icing on the cake of a wonderful experience with family and friends.
Q: What is it like to work with Brooks Painter?
A: He is a wealth of winemaking experience and knowledge, and has been a pleasure to with. I can only hope to continue my own career in the same way.
Q: I know you've only been at V. Sattui for a few months. What are your first impressions?
A: V. Sattui is a solid family of knowledgeable and inspirational people. I am very excited to be a part it.
Q: What are you hoping to accomplish in the future at V. Sattui?
A: I hope to bring some new flare to the wines and culture, while respecting the solid foundation and history that V. Sattui Winery has come to represent.
In just a few short weeks we’ll be celebrating Thanksgiving, (sheesh- where does the time go?). This can be such a difficult holiday. Sharing a table with family members who know how to push our buttons with opposing political, religious, and opinionated views. Doing your best to cook the turkey to perfection, while accommodating the vegetarians, vegans, gluten-free, pro-paleo, and folks with nut allergies. Even trying to decide what wine to serve can be daunting. AND YOU KNOW YOU’RE GOING TO NEED WINE!
V. Sattui to the rescue! Our Thanksgiving Box is bundled with four wines that go perfectly with a traditional holiday meal. These wines also offer a wide variety of flavors to please all of the palates at your table. The V. Sattui Thanksgiving Box is available for $89, and is available in our Tasting Room or online, and shipped to your door.
At the very least, everyone at the table will find a wine that makes them happy. Maybe you better get two boxes?
Open this bottle and take in the beautiful aromas of vanilla, citrus, and green apples! These fruity flavors follow through when you take a sip, followed by tart acidity and rich mouthfeel. This lighter bodied chardonnay will make a great pairing with roast turkey, buttery mashed potatoes, and dressing doused with gravy!
This newly released Pinot has enticing herbal and earthy aromas followed by ripe black cherry and pomegranate flavors. It is a very versatile wine to pair with many different turkey preparations, stuffing recipes, and a spectrum of side dishes. The gentle tannins also marry well with green vegetables such Brussels sprouts, leafy greens such as kale, chard or spinach, as well as the classic green bean casserole!
A classic Napa Valley Cabernet you and your guests will give thanks for! Our Sattui Family Cabernet is made in a soft, engaging style with earthy notes, sweet ginger, cocoa and hints of lilac. Strong on flavor and light on tannins, this wine will pair well with your traditional Thanksgiving meal, plus longer-cooked meats like beef stews and pot roast.

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