Domaine de Nizas, 2006 Languedoc-Roussillan, France

The Domaine de Nizas was acquired in 1998 by John Goelet with the collaboration of Bernard Portet, co-founder of Clos du Val in Napa Valley. A visionary, who had by the 1970s the idea of ​​making great wines using the world's best soils. John Goelet an American of French origin, a direct descendant of the family Guestier (traders in Bordeaux), has always had a traditional wine-based finesse and elegance. He had already created Clos du Val in Napa Valley (California), Taltarni in Victoria (Australia) and Clover Hill in Tasmania.  

Domaine de Nizas is located in the South of France, on the outskirts of the village of Nizas near Pézenas in the heart of the Languedoc region. Located 20 miles from the Mediterranean Sea, the exceptional terroir of Pezenas as ideal for creating high quality wines, the traditional way, which express the character Mediterranean climate with low rainfall and dry, warm summers.

On a manually tended 200-acre vineyard, the estate is known for handcrafted limited-production wines. Their goal is to serve as a model in terms of elegance, complexity, balance and aging ability among Mediterranean wines. The winery crafts boutique-style, artisanal wines and emphasizes sustainable agriculture.

Winemaking in the Languedoc region in the south of France began as early as the 5th Century B.C.E., when Greeks planted vineyards along the coast near the city of Narbonne. Those ancient vintners no doubt realized that the region’s soils were special. The winery’s terroir offers a unique mosaic of three soil types. These soils are deep and provide excellent drainage while retaining moisture at root level, ensuring vines fully ripen without water stress.

The Villafranchian (pebbles, river gravel soil), often found in the Chateauneuf du Pape area of the Southern Rhone Valley, preserves the freshness of flavors and produces elegant and velvety tannins.  This soil type brings finesse and structure to the wines grown at Nizas, as well as a good acidity that allows the wine to age. It produces aromas of chocolate and coffee in Syrah.

The Basalt, a type of volcanic flow unique to the Pézenas area, creates fine, mineral aromas and elegant structure with flavor sensations of spice and licorice.

The Marne Calcaire (limestone-clay) when planted with Syrah, results in more powerful wines with red berries aromas.

70 percent of the Domaine de Nizas acreage is classified as Appellation d’Origine Contrôlée Coteaux du Languedoc. The average age of the vines is 20 years, ranging from recently planted Syrah to 60 year-old Carignan. The varietals used in Domaine de Nizas wines include Syrah, Mourvèdre and Grenache in the AOC category as well as Syrah, Carignan, Viognier and Muscat Petit Grain in the Vin de Pays category.

Domaine de Nizas has been certified by the Bureau Veritas, an independent government bureau, which strives to protect the health of consumers and respect the environment. Domaine de Nizas obtained its sustainable agriculture certification in 2003 as a result of pioneering efforts to farm sustainably since their inception in 1998.

Domaine de Nizas practices sustainable agriculture by:

The vines are worked manually and a decisive approach is taken towards pruning, bud removal, lifting the wires, and if required, removing excess grapes.

The plantation of the vineyard with a long term view, conserving old vines with high quality potential such as our Carignan of 55 years old.

Favoring the biological life of the soils by using ploughing and grass rather than herbicides

Tracing each bottle of wine to a specific vineyard plot in order to more effectively control quality and segment any bottle variances to its origin in the vineyard

Minimally using selective fungicides and insecticides to conserve natural predators of vine parasites

WINEMAKING PHILOSOPHY

Grapes are harvested at optimum ripeness with a good balance of sugar and acidity. The trellised vines are machine harvested, however, the young vines and old vines are hand-picked. Transport of the grapes in tipping trailers or small crates for the hand-picked fruit to assure good condition of the grapes from the vineyard (white grapes are protected from oxidization).

The cellar is situated at Usclas d’Hérault (5 to 10 km from the vineyards), this former apple warehouse transformed into a winery offers a well-adapted solution for vinifying, ageing and warehousing wines. Located on 3000 m² on the edge of the village, the 1300 m² building was renovated and transformed in May in time to receive the harvest in 2001.

Once the grapes arrive at the winery the grapes are de-stalked (with the exception of the Carignan to be vinified under carbonic maceration) and gently put into tanks. Maceration is carefully controlled in order to naturally enhance the work that has already been done in the vineyard shooting for deep colors, intense and pure aromas, full-bodied and soft tannins.

After 15 to 25 days on the skins, the grapes are pressed and the resulting wine is then graded according to the quality of the press. The wines pass into oak barrels to complete the malo-lactic fermentation. The oak ageing of part of the wine to be included in the final blend aims to enhance the Mediterranean character of our wines without dominating it. The wines aged in tanks are regularly pumped over.

After 9 to 12 months, the wines are pumped over and blended in preparation for the bottling, when they are lightly filtered. They are then aged in bottle in our air-conditioned warehouse awaiting their launch onto the market.

Description and praise for the wine:

Domaine de Nizas 2006 Coteaux du Languedoc
This is a blend of Syrah, Mourvèdre and Grenache. This wine is deep garnet in color, with fragrant aromas of blackberries, bilberries (European blueberries) and spices. The distinctive herbal notes commonly found in wines around the Mediterranean called garrigue—lavender, sage, rosemary and wild thyme—speak to the wine’s regionality and terroir. The palate is well-balanced and clean, becoming round and full-bodied, with soft, ripe tannins and a long finish. Enjoyable now or age for up to five years in a cool cellar. 

Wine Spectator - This elegant red, with interesting hints of juniper and savory herb to the red fruit flavors. Well-structured and balanced, with a succulent finish. Syrah, Mourvèdre and Grenache. Drink now through 2014. Score: 90. —Kim Marcus, September 30, 2010.

2007 tangent Viogner, Edna Valley

where pure flavor and alternative varietals intersect
The tangent name was conceived after months of laborious consideration. Literally meaning “a departure from the ordinary,” tangent is meant to convey a commitment to white wines other than the mainstream that is Chardonnay.  Made to be enjoyed with food, tangent wines are backed with lively acidity and highlight pure varietal fl avors. There are no oak barrels associated with any of the wines, nor is there a need for malo-lactic fermentation. Clean varietal expression is a tangent imperative.

Exotic grapes are not the only defining feature of the tangent line. Roguenant says that compared with what has become standard for California whites, all the tangent wines have lower alcohol levels, higher acidity, greater minerality and more varietal specificity. That means food-friendly wines that have distinct flavor profiles.

Niven's family has been growing grapes in Edna Valley for 35 years and started making wine there in 1977.  The Niven family's success with the Baileyana wines, Heimoff says, is the reason he isn't surprised that it's on the cutting edge with tangent. "They've been on the forefront of viticulture and enology in this region at their Paragon Vineyard. They are always going to exceed expectations." The 1,220-acre Paragon Vineyard offered Niven and Blaney plenty of room to experiment.

Watch a Short Video from tangent

Paragon Vineyard
A block of newer plantings (16 acres) in the Paragon Vineyard of the Edna Valley on the Central Coast of California is the sole source of fruit for the tangent Viognier. Benefiting from the cold ocean breezes and thick morning fog that burns off to allow bright afternoon sun, Edna Valley has the perfect microclimate for the tangent wine lineup. It is one of the coolest viticultural areas in the world. Fruit here ripens fully without the high sugar content that results in high alcohol levels, retaining its natural acidity.  The cool influence of the Pacific only four miles to the left, this vineyard is afforded one of the longest growing seasons in the state. Soils here are a mixture of volcanic, clay loam and rocky marine sediment, offering few nutrients. The temperate climate brings extended hang time, and the soils cause the vines to stress and strain as they grow. These two factors ultimately culminate in fully ripe, concentrated fruit that bursts with flavor.

tangent Viognier
The fruit for this wine is grown in the famed Paragon Vineyard of the Edna Valley on the Central Coast of California. Planted by winegrower pioneer Jack Niven in the early 1970s, this was one of the first vineyards in the region. The vineyard is now in the capable hands of the second and third Niven generation. They realized the need to keep step with the ever-changing wine marketplace, and have planted a few new varietals in recent years. Viognier is one of them. As the growing season here is lengthened as a result of the temperate climate, and the nearby Pacific Ocean provides a marine influence, Viognier enjoys the same Mediterranean climate as in the Rhône Valley of France.  Viognier fits nicely into the tangent line-up, as it is a vibrant white varietal whose pure characteristics stand out nicely without any need of oak influence. Additionally, it is nice to sip on its own, and is also a great match with many foods.

Winemaker Christian Roguenant
tangent wines are made by veteran winemaker Christian Roguenant, who brings more than 20 years of winemaking experience, encompassing many countries and five continents. Born in Burgundy and educated in Dijon, Christian cut his winemaking teeth on Champagne, then California sparkling wine. In this process, grapes are picked at higher acid levels than for traditional wines, and fermented in stainless steel. Oak influence is not generally used, and the finished still wines are fresh and crisp with solid acid structure. These still wines are then blended and bottled with a dosage added to create effervescence. Christian enjoyed the still wines before blending so much that he would set aside enough to bottle and pour at his own table each vintage. When John and Michael approached him about their tangent idea, he was immediately on-board and eager to get started.

Tasting Notes

If you didn’t know this wine was from California, you’d swear it was from France’s Rhone region..

Winemaker Christian Roguenant describes the 2007 tangent Viognier as “a rare example of cool-climate Viognier. It shows off the flavors of the Northern Rhone more than most California Viogniers that tend toward the more lush, tropical side.”  “Our second vintage of viognier again exhibits classic cool-climate characteristics, but is not a typical California viognier. It has a vibrant floral nose, and an elegant note of fresh white almond. With intense fruit flavors of peach, apricot and pear, it has a musky quality to it, and a round body.  “The wine sports a nice, tight mineral structure with higher acid,”

Aromas: notes of flowers, apricot, peach, pear and white almond.
Body: round
Color: yellow
Fermentation 100% Stainless Steel ferment at 55 degrees for 47 days
Barrel contact: zero
Alcohol: 13.5%
Closure: screwcap
Production:  460cases

Sustainability in Practice (SIP) Vineyard Certification
Some on the practices used at Paragon Vineyards

Water Conservation: 
All drip irrigation amounts are based on evapotranspiration so as to deliver the proper amount of water to the vines each week, avoiding over-watering.
Energy Conservation and Efficiency: 
In order to reduce time, use of fuel, and compaction of the soil, up to four tasks are performed by tractor equipment in one pass.
Pest Management: 
Predators are introduced to naturally combat problem pests, like the mealybug destroyer, whenever possible. Use of Category 1 pesticides has been virtually eliminated, and raptor boxes are in place to encourage owls and hawks to hunt for rodent pests.

Sources: Los Angeles Times, Corrie Brown, tangent website, WinetasteTV

2005 Shafer Relentless, Syrah, Napa Valley

The Winemaker
The longtime winemaker for Shafer is Elias Fernandez. Elias has been with Shafer for over 25 years. He was on a path to be a great musician with a Fulbright scholarship to study at the University of Nevada but decided shortly thereafter that his roots were in the wine business. His father and mother were both day laborers and he was used to hard work. He decided to enroll at UC Davis in 1981 and was hired by Shafer in 1984 as an assistant winemaker. He took on full winemaking responsibilities in 1994 and has worked diligently to help establish Shafer as one of Napa Valley’s premier wineries. He was named best winemaker by Food and Wine Magazine in 2002. The story behind the name for this wine is that it is in honor of the winemaker Elias Fernandez’ relentless pursuit for quality.

Varieties:
78% Syrah
22% Petite Syrah
The grapes are picked, crushed, and fermented together!

Aging: The wine is aged in new French oak for 30 months
Alcohol: 14.9%

Winemaker Notes:
“The flavors and aromas are immense, round, mouthfilling and long-lived with a luscious blend of rich blackberry, black plums, meatiness from the Syrah and a dose of blueberry from the Petite Sirah. The tannins are ripe and long-lived, with a lengthy, pleasing finish.” —ELIAS FERNANDEZ

“… a sure-fire winner … the classic cassis, blackberry, peppery meatiness of this wine are beautiful.” —ROBERT M. PARKER, JR., THE WINE ADVOCATE

Vineyard Location: A small ridgetop site and a foothills site along the Vaca Mountains just south of Stags Leap District

Shafer Goes Green
There are several ways that Shafer works on sustainable farming:
Solar Power
Future Farming
Birds of Prey
Eating Machines
Cover Crops

Solar Power: In 2004, Shafer switched to 100% Solar Energy to power their operation! They are committed to sustainable agriculture – using cover crops, as little or no pesticides or herbicides, letting the harmless do their job in the vineyard to control pests that like grapes and grapevines.

Partnering with Bugs and Weeds: Another key part of farming sustainably is the use of cover crops. Today our vine rows grow wild with clover, vetch, oats, bell beans and other vegetation that creates a lively habitat for insects.
“The cover crops create a healthy environment where “good bugs” prey on “bad bugs,” says Doug Shafer. “More specifically, insects such as spiders and ladybugs naturally kill off or consume vine-damaging insects such as leafhoppers and blue-green sharpshooters.”

Cover crops do double and triple duty. They control erosion while also choking back weeds we don’t want. They control the vigor of the vine and at the end of their lifecycle they’re plowed under and enrich the soil with nitrogen and other macronutrients. This combined with our own compost allowed us to say good by to chemical fertilizers.