‘Sustainability’ and ‘green’ are the buzzwords that seem to be getting more airtime than Charlie Sheen and the ‘debt ceiling’ these days. Poor Lindsay Lohan can’t even compete for press when pitted against an update on the green movement. If you don’t toss one of these words into your speech, website, LinkedIn profile, or campaign platform, you’ll be perceived as an anti-environment, polluting, miscreant.
The good news about the green movement’s popularity is that it’s bringing the notion of sustainability to the public fore. The bad news is that silence on the topic translates to presumed guilt and non-compliance. By nature, I am not a chest-pounder. I was never the guy who ran 74 yards for the game-winning touchdown, then spiked the ball into the ground (though that would have been cool); nor was I the guy who paraded around with a cheerleader draped on each arm (probably would have been cool too). I did my own thing, which included among other things: indulging my fascination with paleontology, playing a tennis racquet air guitar, learning French, and falling passionately in love with the art of winemaking. As a teen, these were not particularly ‘cool’ things. One of these less-than-sexy ‘things’ was an early respect for the environment and sensitivity to man’s impact on it. I’ve never thought of this as something to brag about or expound upon, but perhaps I should fill the silent void.
From the beginning in 1990, Andrew Murray Vineyards has been committed to sustainable farming and green business practices. ‘Green’ is not a fad for us; it’s a way of life. As a small, family-operated winery, our children have been with us amongst the vines since their birth. The last thing Kristen and I want is for our children to cavort in a chemical fog, or to work the land so hard that we eliminate the opportunity for them to have a future in this business.
Our vineyard manager, Coastal Vineyard Care, is committed to the principles of sustainable, organic, and biodynamic vineyard farming. Their low input viticulture methods ensure that the growing of our premium grapes has minimal impact on the environment and their workers. Practices include attention to soil structure and cover crops to reduce soil erosion, use of biodegradable oils, soaps, and plant extracts for controlling pests and mildew, and introducing microorganisms into the soil to encourage nutrient cycling.
Inside the winery, packaging and promotional materials are selected with careful consideration to environmental impact. Our boxes may not be the sexiest ones on the shelf, but they’re made of kraft, natural, recycled cardboard (no virgin pulp) with one color soy ink and no bleach for the printing process. Our letterhead is made from recycled paper, and we use only chemical-free cleaning products. We were early adopters of the Internet, and long ago went paper-free in terms of newsletters and communications with our customers.
There are a variety of bottle thicknesses and shapes available in the wine industry. Variation in these areas translates to variation in weight and raw materials. Though we understand the romantic nostalgia of a big, heavy wine bottle, its additional weight burns more fossil fuels in transportation, and its volume requires more raw materials and fossil fuel in its manufacture. Instead, we use a lighter bottle, thereby reducing use of these valuable resources. In addition, we recently reconfigured our wine club to reduce our carbon footprint in terms of shipping. We now ship three times a year, rather than our former four.
Our friends here in the Santa Ynez Valley often tease us about wearing our ‘life preservers’ (down vests) around town. It’s the uniform that Kristen and I wear day-in-and-day-out at the winery. Of course, wineries are supposed to be kept cool, but we figure not heating our office is just one more way to save energy and go green. We may not be flying a green flag, and we may not be the grooviest folks in the industry, but our concern for the environment has been marked by a steady dedication to sustainable farming and business practices – this is who we are, not something we’ve recently become!
We hosted a complimentary Wine Club Appreciation Party at our Los Olivos winery in June. The big hit of that afternoon was our Sangria. Many of our wine club members have been asking me how to make Sangria, AMV style. Of course, there are myriad ways to make it, but the key to good Sangria is to start with good wine. I must admit that I found myself feeling a bit like Merlin as I added a little of this and a little of that to create the desired potion. No, I didn’t wear a cape and a pointy hat to the party, but I hope you’ll find this blend ‘magically’ refreshing!
Magically Refreshing Summer Sangria
- 1 bottle AMV Esperance
- 1 bottle AMV Sanglier Rose
- 1 bottle AMV Syrah Kingsley Vineyard
- Juice from: 3 oranges and 3 limes
- 2 lemons – thinly sliced and seeds removed
- 2 limes – thinly sliced and seeds removed
- 2 oranges – thinly sliced and seeds removed
- 3 tsp granulated sugar
- 18 oz ginger ale
- Sparkling water (we like Pellegrino) to taste
Mix the wine, orange and lime juices, and sugar together in a large container. Add fruit slices and gently stir to combine.
Just prior to serving, add ginger ale and sparkling water to taste, and additional fruit as a garnish.
Add ice and serve!
The wine world is filled with a background drone which periodically elevates to a full-fledged din. Like the style of jeans, it’s fickle; one year it’s skinny jeans, the next it’s low-rise, then it’s bell-bottoms, and eventually, a variation of Levi’s 501’s are the thing again. The topic of the buzz changes every couple of years, but it’s always there humming away.
Currently, the wine glitterati cannot satiate itself over the subject of alcohol content in wine. There are essentially two concerns: 1) Vintners are consistently lying about the alcohol content in their wine (claiming it’s lower than it really is) and; 2) The increased alcohol content is ruining wine. Popular bloggers, renowned wine critics, and professional sommeliers are all weighing-in on the matter. The movie Sideways even took a swing at this topic. For some time, I’ve found myself champing at the bit to register my opinion. The other day, however, I read a blog post that encapsulated most of my feelings on the subject. It was written by Steve McIntosh of www.winethropology.com. It was perhaps a bit angrier than I might have written it, but it hit a number of key points: In summary, this is much ado about nothing. The San Francisco Chronicle’s investigation has revealed far fewer offenders than the buzz alluded to, and the worst offender was off by 1.07%. Who cares? And if people are still enjoying wine at a slightly elevated alcohol content, who cares?
Which brings me to the point I would still like to make: Drink what you like. You are the consumer- the customer – trust your own palate. If you want to add an ice cube to your glass of wine, go for it. I’ve been in the wine business for twenty years now. I’ve tasted lower alcohol wines that finish hot, and higher alcohol wines that are perfectly balanced. At a recent event, I sampled a wine that was being lauded for its low alcohol content (12.7%) and for being organically grown. For me, it was so acidic and so out of balance, that it was nearly undrinkable. But that’s my opinion for my palate. As a winemaker, my goal is balance.
This is not Watergate. At the end of the day, jeans are still made of denim and some styles will fit you better than others. Don’t let others tell you what you should like. Trust yourself.
As I drove to my winery along the Foxen Canyon Wine Trail this morning, I was struck by the exceptional beauty of the Santa Ynez Valley. Like everyone else, this is not a daily occurrence. My mind is often preoccupied with life’s daily challenges: fooling with a cantankerous bottling line; dealing with archaic regulations around interstate alcohol shipment; and determining who is going to pick-up my daughter for dance rehearsal. But every once in a while, I am in that rare contemplative mood when I can drink in my surroundings and relish the fact that I live in such a remarkable locale.
Through the lifting morning mist, I took in the rolling hills, verdant from the recent diluvial rainfall, and reflected upon our journey among the vineyards. When my wife and I first started Andrew Murray Vineyards twenty years ago, we partnered with my parents and planted our own grapes. We planted 45 acres to Rhône varietals in 30 carefully sited vineyard blocks in a kind of vintner’s ‘spice rack’. Characterized by steep hillside rows above the frost line, we boasted that our vineyard was the ‘highest in the Santa Ynez Valley AVA’.
As with so many partnerships, there came a time when it needed to end. For a variety of reasons, we sold the vineyard in 2005 and set-up shop in a new location. Initially crestfallen and feeling as though my soul had been hijacked, I eventually came to realize how liberating our new situation was to be. Like the proverbial ‘kid in a candy shop’ I found myself almost giddy with the prospect of selecting grapes from any vineyard of my choosing. I have always believed that wines are made in the vineyard, and that we winemakers are simply stewards of the vineyard. It’s all about soil and climate, or as the French would say, ‘terroir’. We loosely translate terroir to mean micro-climate, but it’s an inadequate and almost insulting translation. Having lived and worked in France, I can tell you that there’s an almost visceral, soulful quality to the French meaning of the word. It’s a little like saying ‘house’ means ‘home’ in English – it just doesn’t – yet it’s difficult to articulate the subtle differences in the words.
So with the importance of ‘terroir’ woven into the fabric of my being, I began investigating all of our options with the goal of finding the best cool, mid, and warm micro-climates in which my mistress Syrah could blossom. With sleuth-like skills, I sought vineyards in each of these temperate ranges that would enable me to produce both unique single-vineyard Syrah, as well as Syrah to use in creating provocative blends.
In the cooler climes, I picked the Watch Hill Vineyard that lies in the cool corridor of Los Alamos. These grapes are typically lower in potential alcohol content, higher in acidity, and as a result can take longer to reach their potential and of course last longer in the bottle. Producing flavors of black olive, red cherries, crushed raspberries, violet floral notes, white pepper, and that earthy essence that smacks of the forest floor, this wine is reminiscent of authentic French Syrah. I am proud to craft these wines into efforts that resemble my favorites from Côte-Rôtie.
Moving to the warmer climes, I’ve fallen for the McGinley Vineyard in the Happy Canyon region of the Santa Ynez Valley. Further from the ocean, these grapes baste in warm days and comparatively warmer nights. They are spared the cooling and moderating influence of the pacific breezes and the blankets of heavy fog that shroud the coastal vineyards much of the day. The result is a bold Syrah with bright flavors; the earthiness is ripened right out of the purple gems. Black pepper, plumy, blueberry, or dried fruit are apt descriptors of the distinctive Australian-New World tone infused in these powerful little globes.
And somewhere in-between is our middle-child; not the troubled middle-child, but the middle-child who makes peace with his intemperate siblings. We buy these not-too-cool/not-too-warm grapes from the Thompson Vineyard and the Stolpman Vineyard. They walk the delicate political line between France and Australia and produce perfectly distinctive single-vineyard Syrah bottlings.
Indulging my inner mad-scientist, I’ve selected a few outliers as well. I searched and searched for a compelling vineyard in Paso Robles and finally discovered Terra Bella Vineyard. Nestled on steep, chalky soils on the west side of Paso Robles, these vines yield an Australian Shiraz-style grape with a profound hedonistic flavor. The warm days and cool Paso Robles nights translate to a rich lushness with a perceived sweetness from the ultra-ripe tannins. The cool nights and high calcareous content of the soil deliver wines with high ripeness, balanced by a lower pH, which allows the wine to maintain a sense of “freshness” in spite of its higher alcohol and extract. The Syrah from Terra Bella Vineyard is often best on its own or with full-flavored fare, rather than with more delicate meal choices.
I experiment with at least one new vineyard source per year right now, most of which end up as a single-vineyard wine only once, or never at all. These vines typically produce quality blending grapes, but for our single-vineyard bottlings, we’re looking for truly unique characteristics – something inimitable.
At Andrew Murray Vineyards, we only work with two growers. We think of them as the ‘vine whisperers’ of their craft. We’ve known them for decades and we trust them. We select specific rows and clone/rootstock combinations, and we’re confident that our growers will consistently use the highest quality viticultural techniques which they know we demand. To maximize sunshine and minimize shade, we prefer vertical pruning with just one bunch per shoot. This low yield growing technique asks each vine to pour all of its energies into its restricted yield, ensuring that we get great tasting, healthy, concentrated, and small-berried fruit.
Did every detail of these vineyards pass through my mind on my picturesque fifteen minute commute this morning? No, but it made me realize that parting ways with my vineyard led to a certain Renaissance in my winemaking techniques. I’m on an odyssey to discover grapes and develop techniques that will create wines which classically echo their French and Australian brethren. Uncommon wine blends are springing forth as a result of my viticultural rebirth. And while I bask in the enchantment of this region, I am reminded how deeply the essence of the ‘terroir’ is embedded in my being and how grateful I am to have the opportunity to pay homage to it.
Last weekend I was at a dinner party savoring a bite of flaky halibut when the hostess asked me why we use screw tops for our Andrew Murray Vineyards wines.
“Is it a cost-savings strategy?” she asked.
I nearly choked on my fish as I recalled the painful cost of modifying our bottling line to accommodate the new technology.
“No, as a matter of fact it’s not; perhaps over time, but…”
The truth is there are many misconceptions about using ‘cork alternatives’. It’s best to begin at the beginning –
Dating back to Egyptian times, cork was used to stopper bottles. Bear in mind that this practice began in the days of hand-blown bottles, not in the contemporary era of precision glass manufacturing. Thus, the opening of each bottle was slightly different than the others. Cork became an ideal material to ‘stopper’ these inconsistent openings. It can be compressed to fit in the bottle opening then its extraordinary resilience causes it to expand to create a decent seal. It had the then unknown ancillary benefit of also allowing a small amount of oxygen to transfer into the wine.
The oxygen transfer is so important to the making of great wine, that today we talk about the Oxygen Transmission Rate (OTR) in the viniculture world. The slow oxidation of wine adds to the proper maturation of the wine’s flavor. In fact, tests conducted on hermetically sealed wine bottles concluded that great wines MUST be exposed to a certain level of oxygen in order to achieve full flavor development of the wine.
This all sounds pretty straight-forward, but the problem is wines stoppered with cork suffer a 3-5% failure rate. What do I mean by failure rate? Cork is an organic material harvested primarily from the bark of cork oak trees from southwestern Europe and northwestern Africa. During the manufacturing process, the cork is typically treated with a fungicide, is washed, bleached, and finally sterilized. Unfortunately, about 3-5% of the time, some element of this chemical process is leached into the wine, resulting in a ‘corked’ bottle. This cork ‘taint’ is caused by the production of TCA (trichloroanisole) and will cause the wine to taste like wet paper and have a decreased fruitiness, ruining the fresh bouquet of the wine. In short, the result is not what the winemaker set-out to create.
The other contributor to the 3-5% failure rate is leakage through the cork. This might seem fairly innocuous, but note that leaks are never a one-way street; if something can get out, something else can probably get in. A leak often translates to a considerable amount of atmospheric oxygen insinuating its way in to the wine, thus contributing to the 3-5% failure rate. This phenomenon will prematurely oxidize (age) the wine, resulting in less than optimal drinking conditions.
To combat these problems, ‘cork alternatives’, or what I call ‘cork replacements’ have been developed. They have been engineered to produce an optimal OTR, and they do not introduce undesirable chemical elements into the wine. I like to think of them as the Gore-tex® of the wine industry; Gore-tex® keeps moisture out while simultaneously allowing for breathing. Screw tops with food-grade liners allow for the perfect transfer of oxygen into the wine, but keep the wine in the bottle and foreign bodies out. For someone like me who is obsessed with delivering wines that are as fresh as the day we bottled them, I couldn’t authentically face my customers knowing that I was still using what I consider a flawed product – conventional corks.
Our shift drove the purchase of an entire new (and expensive) bottling line using saranex, Stelvin screw tops, but it’s an investment that I’ll never regret. I work hard to eke out the flavors and bouquets in each of my wines and I want my customers to experience precisely what I sought to deliver. With screw tops, I can do that. Now and then I miss the romance and nostalgia of the cork, but I know two things: every bottle of Andrew Murray Vineyards wine is going to taste the way I hoped it would; and I can always open a bottle of AMV whether I have a corkscrew on hand or not!