"What To Drink Now: Refined California Cabernet"

D Magazine, By Hayley Hamilton Cogill, May 18, 2015

Though summertime temperatures are here, we still love to drink big hearty Cabernets in Texas. Few do this luscious variety better than Napa Valley. The region has built a reputation on producing high quality Cabernet Sauvignon and Cabernet based red blends that create harmonious wines with a fruit forward flavor profile, many also reflecting the terroir of the surrounding, highlighting the flavor of the land.

As Napa Valley prepares for their upcoming Auction Napa Valley celebration, here are a few great Cabernet Sauvignon wines to consider from Napa. I included a few additional selections from around the state as well. I am sure they may surprise even those who only drink Napa. A few selections were sent for editorial consideration. Also on Mount Veeder sits Brandlin, a historic vineyard sitting at 1200 feet above sea level, overlooking Napa Valley.

Originally planted in 1926 in very steep, rocky terrain, the vineyard today produces highly concentrated fruit, predominantly Cabernet Sauvignon and other Bordeaux varieties, but there are also 10 acres of very old vine Zinfandel that the current owners, Cuviason Estate Wines, are dedicated to maintaining. Sustainably farmed in the same manner as the original Brandlin family, wines are nurtured by hand to display true characteristics of the land. Brandlin Henry’s Keep Proprietary Red Wine pays tribute to the Brandlin family and their patriarch, Henry Brandlin.

Aged 22 months in 75% new French oak, the small production wine is filled with layers of mocha, wild sage, black cherry and tobacco. The tannins are bold, but nicely balanced with cedar spice accents. This a wine that has plenty of aging potential. $100, available via their website.
May 28, 2015

Racking and Blending at Brandlin

It is springtime in the cellar and we are busy racking and blending our 2013 Brandlin wines. When wines age in thin staved French oak barrels, a small amount of sediment, or lees, will settle to the bottom of the barrels over time.  To remove the sediment, we siphon (called "racking”) the clear wine off the lees, dump the lees, wash the barrels and refill them with the racked wine.  Given the tannic nature of mountain grown grapes we will typically rack our Brandlin wines about four times a year.

When racking, it not only cleans up the wine, it also introduces a small amount of air that will help polymerize the grape tannins.  As tannins come out of the grapes at crush and fermentation time, they are small molecules that can readily fall into your taste buds and be perceived as astringent and bitter.  With the help of a little bit of air through the winemaking and cellaring, the tannins will start to bind together forming long chains (polymerizing), creating big molecules that are too large to fall into your taste buds, but rather glide over your tongue leaving an impression of silkiness or velvety feeling.

During the spring racking, we also blended the various blocks to create our 2013 Brandlin Estate Cabernet and Henry’s Keep blends.  Our 2013 vintage shows lush, forward wines that will drink well in their youth and be quite appealing. The vintage was slightly warmer with an earlier harvest than the past few years and the wines are a bit showier for it, making them great restaurant wines when released. 

  

"Wine Mic Monday: Cuvaison & Brandlin"

"Wine Mic Monday: Cuvaison & Brandlin"

Vault 29 | May 18, 2015

Cuvaison is an iconic brand in Napa Valley and producer of beautifully crafted Pinot Noir and Chardonnay. Lesser known about Cuvaison is its ties to Mt. Veeder's Brandlin family; its green initiatives and commitment to the environment; and state of the art tasting room in the heart of their Carneros vineyards. Discover two incredible wineries in one very cool story!

For many years, Cuvaison has been regarded as an iconic winery and brand in Napa Valley, consistently producing beautifully balanced Chardonnay and Pinot Noir.  Located in the Carneros AVA (American Viticultural Area), the winery was originally founded in 1969 and purchased ten years later by the Schmidheiny family of Switzerland.  At the time of purchase, the Carneros region was little known for grape growing and the newly acquired 400 acres was pastureland. Today, Cuvaison’s 250 acres “under vine” produce a portfolio of Chardonnay, Pinot Noir, Sauvignon Blanc and Syrah – all world class wines thanks to Carneros’ cool bay breezes and fog unique to the growing area.  The majority of the winery’s staff has held long tenures; Jay Schuppert, the President and CEO of the winery, has been with Cuvaison for 17 years.  The family itself reinvests all profits back into the business for its long term success – both testaments to the Schmidheiny family and its values.

Two lesser known facts about Cuvaison are their ties to Napa Valley’s Brandlin family and commitment to sustaining the environment through various initiatives.

In 1998, Cuvaison purchased a historic Mount Veeder property owned by Chester Brandlin. Located on a 1,200 foot ridgeline – this is one of Napa Valley’s most difficult but acclaimed mountain regions for grape growing. Dating back 140 years when the immigrant Swiss family first moved to Napa, they purchased various mountain properties instead of land on the Napa Valley floor; they began growing grapes as early as the 1870s.  In the 1920s, Henry Brandlin purchased this estate and started planting zinfandel which are still producing great wines almost 90 years later.  Cuvaison purchased the property from Henry’s son, Chester, who was very involved in grape growing until the age of 89 when he passed.  It’s hard to believe, but after so many years of growing grapes on Mt. Veeder, the Brandlin family never produced a bottle of wine with their family name on a label.  As a tribute and to pay homage to the family, the Mount Veeder wines – a Cabernet Sauvignon, a proprietary red Bordeaux style blend and two zinfandels – are marketed as an independent label called Brandlin Vineyards. 

Napa Green
Both estate vineyards, Carneros and Brandlin, are certified Napa Green, meaning the company has been recognized for their work in reducing the impact on the environment.  Both estates are certified sustainable, practice Fish Friendly Farming and the winery/tasting room have Bay Area Green Business certification. The winery is solar powered producing 85% of their power use; they have invested in a very sophisticated water recirculation/conservation program; and they spearhead a cork recycling program where wine club members and neighboring wineries bring their popped corks to be grinded for repurposing.  

Winery Visits & Tasting Experiences
The staff at Cuvaison is dedicated to providing winelovers with a unique tasting experience at their recently built tasting room in the heart of their estate. Their original vision for the structure was to place their guests where they could get a true sense and appreciation for the vineyards and the picturesque, rolling hills of Carneros.  All visitors enjoy sweeping, 270 degree views with 22 feet floor to ceiling windows all while enjoying a 2-in-1 tasting experience with both Cuvaison and Brandlin wines.  Together, Cuvaison’s emphasis on lifestyle and celebration and Brandlin’s focus on exploration and discovery make for one unforgettable Napa Valley experience! 

"Valentine's Day Gift Guide, What to Get Her"

"Valentine's Day Gift Guide, What to Get Her" 
Men's Journal | February 2015 

"You know what they say: flat wine, flat relationship. Okay, no one says that. But this isn't the time for a bargain bottle. Instead, try this robust red (85 percent Cabernet Sauvignon, 9 percent Petit Verdot, and 6 percent Cabernet France); the blend of black cherry, black tea, and caramel is balanced yet complex. $60"

Retail: 60.00 / Bottle

Learn more and purchase here. 

"More Winners for Dinner" - Houston Lifestyles Magazine

"More Winners For Dinner"
Houston Lifestyles Magazine | January 1, 2015

2011 Brandlin Estate Cabernet Sauvignon
Mount Veeder, Napa Valley

"First planted in the 1920s, Brandlin Vineyard has been nursed and farmed by hand for almost 90 years. It is a certified sustainable vineyard located in the southern Mayacamas range at 1,200’ elevation. The 15 distinct vineyard blocks leverage the site’s diversity of sun exposure, slope and soil. Purchased by Cuvaison Estate Wines in 1998, the Brandlin name live on with the elegant, classy label. Black currants, black cherry, a hint of black tea, followed by a lovely finish. A great new find! $60" 

Retail: 60.00 / Bottle 

Learn more and purchase Purchase Here. 

"Wine Enthusiast's" February Buying Guide

Wine Enthusiast Buying Guide | February 2015  


2011 Brandlin Estate Grown Cabernet Sauvignon
Mount Veeder, Napa Valley

"Solely from Mount Veeder, this Cabernet Sauvignon has small percentages of Petit Verdot and Cabernet Franc. The trio combine to offer currant and cranberry around a complex, woody core of oak, black tea and herbs.  — V.B.  (2/1/2015)" 
90 Points

Retail: 60.00 / Bottle 

Learn more and purchase this wine here.


2011 Brandlin Henry's Keep Proprietary Red Wine
Mount Veeder, Napa Valley 

"Brandlin is Cuvaison’s Mount Veeder-situated property devoted to Bordeaux grapes. This particular bottling is a blend of 81% Cabernet Sauvignon with 15% Malbec, 2% Petit Verdot and 2% Cabernet Franc. Juicy and woody, it opens with a rich, Cabernet Franc-like nose of herb and cassis and is balanced on the palate, with a ripeness of oak at the end.   — V.B.  (2/1/2015)"

Retail: 98.00 / Bottle 

Learn more and purchase here.

Preserving Tradition Thru Hand Harvesting on Brandlin Vineyard

This year harvest commenced earlier than usual on our Brandlin Estate
Vineyard, with Zinfandel being the first fruit brought in.

Although misting heavily, and the ground was quite muddy, we
managed to capture photos of some harvesting activities.

Later on while studying these images, we were captivated by the similarity
of hand harvesting now and hand harvesting that was done on Brandlin Vineyard
40, 50 up to 90 years ago!

Henry Brandlin’s son Chester, shared the image below. It depicts two women
(circa 1976) standing in the midst of the same Zinfandel vines, holding buckets
filled with grapes harvested that day.

In the quickly changing world that we live in today, there are few processes
and methods that remain untouched over time – even in the romantic world
of grapegrowing and winemaking.

At Brandlin we find it rewarding to preserve the historic method of hand
harvesting our estate vineyard, just as previous generations did before us.

An Educational Tour & Team Lunch on Brandlin Vineyard

Earlier this month, our team enjoyed an outing to Brandlin Estate Vineyard,
which rests 1,000 feet above the Valley floor. It is from this estate in which we produce almost all Brandlin wines, including our Estate Cabernet Sauvignon, Henry's Keep Proprietary Red Wine and Estate Zinfandel. 

Varietals grown on this property include Cabernet Sauvignon,
Zinfandel, Malbec, Cabernet Franc and Petit Verdot. 

Our team convoyed up together and parked just inside the gated entrance of
the estate, where President Jay Schuppert started his educational discussion on the
Brandlin Family's rich history on Mount Veeder, Cuvaison Estate Wines' history
with Brandlin Vineyard and what makes growing bordeaux varietals on
Brandlin Vineyard so unique and special.

The entire team, especially our Regional Managers who flew in from other parts of the country, were spellbound by the scenic panoramas that could be enjoyed from every direction on the property. Cameras were pulled out; each of us wanting to bring back photographic evidence of this rugged and beautiful piece of remote land we are part of.

Jay, who is intimately familiar with the property, lead the group through each block and shared different points of interest. The photograph above shows our old vine Zinfandel with some of the vines dating back to the 1920s.

Our guided hike ended in the Oak Grove, situated on the east side of the
property where the team enjoyed a healthy lunch while tasting through current
releases of Brandlin wines. 

It was a great experience for team members from all different departments
to get together and break bread before the 2014 harvest kicks off. 

Learn what makes Mount Veeder unique

Nestled in the Mayacamas Mountains on the western side of Napa Valley,

the Mount Veeder AVA (American Viticultural Area) is defined by three main factors.

Starting where Carneros ends, 400 feet up Milliken Peak and stretching north
to the Oakville Grade, it’s among the coolest and latest ripening sites for
growing Cabernet in Napa Valley.

The vineyards owe much of their success to being planted on rugged slopes and ridge
tops above the fog line where the diurnal shifts in temperature are greater than the valley floor, but the hours of sunlight are longer. Lastly, the soils are an island of ancient seabed pushed up into a mountain which provides relatively shallow, well drained-soils, with minimal water retention. These factors unite to produce very tiny berries and consequently, very low yields.

The harsh elements (lashed by wind and sun exposure) combine to thicken the
skins of Mount Veeder fruit which is where all the color and tannins are formed. So
when we harvest the Cabernet Sauvignon and crush the berries, we have a huge amount of color and tannin (typically 50% more than fruit that comes from the valley floor)
 that are dissolving into very little juice.

These young, just released tannins, are very small in size and will fall readily onto
your taste buds, creating a bitter, astringent sensation. But by working a small amount of air into the wine, starting with aerative pump-overs during fermentation and then later by ageing in thin stave Bordeaux barrels, the tannins will have a chance, catalyzed by this tiny amount of oxygen, to knit together into longer chains we call polymers.

These developing tannins are too big to fall onto your taste buds and instead glide
gently over your palate leaving the impression of silkiness or velvetiness that are the hallmark of our Brandlin wines.

So to recap, the cool, rugged site provides wines that have perfect natural acidity,
great concentration of flavor and a robust reservoir of tannins that will protect the wine and provide it with years of freshness in the bottle as they slowly resolve.