We are psyched to introduce Red Car Wines, the latest addition to our Domestic Portfolio.  Founded in 2000 by Carroll Kemp and Mark Estrin with 50 cases of Syrah from a single ton of grapes, Red Car Wines came fresh off the press with a highly scored Syrah, before releasing a value brand called “Box Car” that gained traction and fans all across the country. However, they soon came to realize that neither one of these projects spoke to their true calling: investing in the idea of balance and terroir in California.  So in 2004 they recalibrated, and purchased land atop a coastal mountain range on the “True” Sonoma Coast (now Fort Ross/Seaview AVA) with neighbors that include Hirsch, Marcassin, Peay, and others.

And this is where their third, and most important, chapter in life begins.

In the past year, it’s become fashionable to chase cool climate sites in California, such as The Petaluma Wind Gap, North Sonoma Coast, or other small pockets near the Pacific Ocean.  What drew us to Red Car is their instinct; the fact that they had made these decisions and had had this focus long before it was in vogue. Their mission became to find appropriate sites for farming, to vinify their wines with minimal intervention, and to create a wine that speaks to a sense of place.

The release of their 2010 Pinot Noirs, Chardonnay and ’08 Syrah represent this newly defined mission and the wines are measuring up to something really special. The 2009 vintage was the first full harvest from the new Estate vineyard; and in the coming years, their estate will provide more and more grapes that promise to yield elegant wines with exceptional balance.

Besides an enthusiasm for wine, Kemp and Estrin also shared a Hollywood background – Carroll as producer, Mark as screenwriter. Their intent was simple: to source great grapes and make great wine that could be marketed in an inventive, original way.

The winery name is a tribute to the electric trolley cars that ran throughout Los Angeles from the late 19th century through the early 1960’s. These “red cars” provided transportation in a romanticized time and place. Carroll and Mark strive to make wines that are similarly memorable and transportive.

Red Car uses meticulous viticulture and transparent winemaking to craft wines with authentic character and originality. Combining old and new world techniques, they minimize manipulation so that the fruit can faithfully express the cool climate personality of the Sonoma Coast.

From a viticultural perspective, the Sonoma Coast is ideal primarily because of its climate, which is the single most influential factor in determining the potential quality of fruit. Typically, spring begins around mid-March and continues with generally pleasant weather into May. This allows for a healthy and timely bud break. Rain between mid-May and mid-October is rare; temperatures very rarely hit triple digits in a year. This long, dry, cool season is ideal because it allows the grapes to ripen slowly. Slow ripening extends hang times, which in turn intensifies flavors without spiking sugars or dropping acids, both of which can occur with excessive heat.

Red Car’s long and exciting migration north has started.

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PC with Uli Fluhme of the Gran Fondo NY

While our fabulous teammates were lining up for the Medio Fondo, ten of us, including four members of TEW and six dear friends, were readying for the Gran Fondo, a 110 mile ride to Bear Mountain and back, with 8,500 feet of gained elevation.  And while one could potentially complete the Medio Fondo without much training, there was no way to tackle this one without time spent on the bike.

The Gran Fondo NY included four timed climbs, the first of which began at mile 35, the Passo del Daino, a one-mile ascent with the steepest grade at 14%.  Seven miles later, at mile 42, we arrived at Montagna dell’Orso, the four-mile climb up Bear Mountain.  With 1,033 feet gained, topping out at 10%, this climb was steady, but not without the climb before the timed climb.  In fact, it seemed like most all of the four timed ascents required some climbing to reach the start of each timed event. After descending Bear, we climbed some more, and at mile 60 we began the misleading ascent up Colle Andrea Pinarello.  Two-miles long, with 548 feet gained, and a few false flats, we all felt deceived as we climbed.  Some how, most of us had read the sign as an indication that this was a one-mile climb, and so this indeed felt like the climb that would never end.  But it did bring us closer to the fourth ascent, Colle Formaggio, a true one-mile climb at mile 67,with 466 feet gained in elevation.  Not a particularly difficult climb, Colle Formaggio was still pretty challenging because the quads (or at least my quads) at this point, were burning with lactic acid.

JP & TB at the first rest stop

Out of the 3,058 who started the Gran Fondo NY, only 2,359 completed the four timed climbs, and made it across the finish line, which ran back along River Road and finished with a few hellish miles in bumper to bumper traffic, on a one-foot shoulder along Port Imperial Blvd., in NJ–most definitely our least favorite part of the ride.

What follows are a few re-caps by our Gran Fondo riders. Congrats Team TEW!  Out of these 2,359 riders, Team TEW came in 13th place!

You can view the race results here:

TB:

Excellent ride today Team T. Edward.  Our quality of life quotient just notched up – thanks to Peter for organizing all the details and making today beyond successful on many levels.  Great seeing everyone today…great ride / congratulations – see you this week.

PC at the top of Bear

PC:

It had been 32 years since I rode over 100 miles in a day, and honestly I wasn’t sure if I would be able to do it.

I trained a long time, but I did not train a lot. Only two rides a week for the most part with the maximum mileage being in the mid 70’s and the max vertical of about 5000 feet.

I needed to get to 50% more mileage and almost 100% more in climbing.

The day of the ride – out of bed at 3:15. In the office by 4:30. At our spot on the bridge at 6:15.

I knew by mile 17 that I would cramp at some point. I rode cautiously after that just waiting. And waiting. And waiting.

Then came mile 64. OUCH.

Had to pull over and start to rub the cramp/spasm out of my upper thigh.

Spent the next 45 miles in fear of the cramp. Trying to stay hydrated and fed.

But having a great time just cruising the back roads with my music and bouncing on the pedals.

I had a few different incidents of cramping that necessitated my stopping which put a damper on an otherwise glorious day.

At the end, it was 110 miles, 9764 feet of climbing. Averaged 14.8 mph (when I was riding). 7h26 minutes of riding. But 10hrs 10minutes from start to finish with stops.

Great day. Great experience.

I said NEVER AGAIN. But I have a feeling that will only be the case until next time…

Team TEW at the top of Bear Mountain: Fernando, TB, Sean, Leigh, JP, Tim, PC, Rain & KU

PC & Leigh (of Bike Express, who rode up and down Bear Mt. twice!) on ascending Bear Mt.:

Peter said to Leigh, at the base of Bear Mountain: “I love you…I don’t want to ride with you….so go the F—k away.”

The next day Peter tried to justify his reaction to the thought of riding up Bear with Leigh: ” Well… It was Bear Mountain!  I needed some “alone” time!”

To which Leigh responded: ” Alone? I felt many things on the ride…Alone was not one of them.”

KU at the start

KU:

It had been five years since I stopped racing, and nearly five years since I’d really spent time on the bike when I decided to start training for the Gran Fondo NY at the beginning of March. For 11 weeks, I rode over the bridge once a week, increasing my miles and climbs until I’d maxed out at 81, and riding 5 laps in Central Park two times a week.  For 10 of those weeks, I was training just to finish.  There were points in time when 110 miles seemed insurmountable.

And then a week before the GF I spoke to my friend Alex about his experience of riding the GF last year, and I decided that I was going to go for the climbs.  I’d done a lot of climbing on my rides (repeats on River Road, Bradley/Tweed, and Old Mountain Rd), because I love the meditative grind, but I hadn’t done any speed work. None.  As luck would have it, a few days before the race, the back pain of 3 herniated discs began to set it.  Upon waking on the morning of the race, I could barely stand up straight. In the corral with PC, I was freaking…would I be able to complete the ride? And then we started. And the body on the bike felt relatively fine…We rode together to the first stop, JP, PC and I, in a pace-line, taking turns on the front…it felt good, this team work…

Our teamwork provided the most memorable moments of my ride.  At every rest stop, we waited for each other so that we could regroup (stretching the back and refueling).  We pace-lined, and gave each other shout outs.  On Bear Mt., Sean and I started together, and then we paced each other until the last mile or half (who knows), when I lost his wheel.  Fellow riders were encouraging, shouting ‘You got it, you’re almost back on’, as I rode by.  Once I caught him, he slipped away, but that’s the beauty of it…encouraging your teammates to ride harder, so that there’s nothing left on the field.

At the top of Bear we waited until we were all together again. We worked together on the climbs, and after the 4th climb, I had nothing left to give, so I slowly made my way to the final rest stop at mile 85, where they were all waiting.  We regrouped and rode mostly together, playing cat and mouse on River Road, to the finish line.  And believe it or not, for a few hours then, I was finally felt fine!

Many thanks to PC for orchestrating this whole event, and to my fabulous teammates, without whom I wouldn’t have had such a successful ride.

I’m already thinking about incorporating speed work up hills for next year’s event.

Rain at the start line

Rain:

What a great day! A big Thank you to PC who road with me every Saturday and put up with my lagging behind him for most of the time! I am a different rider now. Congratulations everyone.

It was great to be part of 5000 riders. I don’t know if I was happier to finish or happier seeing the T. Edwards team members finish. Besides my wanting to kill the guy who said the next climb was only a mile long, it was pretty great.

Lastly how great were those shorts?!?! Just passing them, or in my case seeing them ahead, kept me going! It’s pretty Tops on my most memorable experiences. We all busted our tails!

TB, Sean & JP at the top of Bear Mountain

Sean:

Over the years Tom and Co. have provided myself and many others, a wide array of opportunities to disregard limitations that others would have gladly accepted or embraced.

Sunday was no exception.

Through the careful planning and care of Captain Cassell, this year’s Gran Fondo may have been the biggest and most satisfying call to push aside any and all limitations that nagged at our collective subconscious as a whole.

I look forward to the journey of riding down this road with y’all ( hills & mountains included ).

JP & Tim

The happy ride home!

Here’s another rider’s perspective on the event, as featured on NY Velocity.

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On Sunday, 26 members of Team TEW (including 12 TEW riders and 14 family members and friends) joined a total of 5,000 riders to participate in the Medio Fondo NY–a 60 mile ride from the George Washington Bridge to Upper Nyack and back again–and the Gran Fondo NY–a 110 mile ride with four timed climbs and 8,500 feet of climbing.  Neither event was for the faint of heart, regardless of one’s fitness.  And while the degrees of training might have varied, everyone worked hard to complete the race, and all 26 of us finished.  It was an amazing day for everyone; an event that we’re very proud to have sponsored.  We all look forward to riding it again in 2013.

At around 5:00 AM, our residents of Brooklyn and Downtown Manhattan met at the office, where Mario was waiting with a van (and two rentals), to drive everyone up to the start line.  Those of us who live uptown met them there, and by 6:00 AM, we were en route to the lower level of the George Washington Bridge to find our corrals.

With 10 of us who rode the Gran Fondo, and 15 who rode the Medio Fondo, we decided to share our report in two posts.  What follows is the experiences of our members who rode the Medio Fondo.  Congrats to everyone! What an amazing ride!

Jorge at the start

Jorge:

I started this year determined to do the Gran Fondo, training with spinning classes and cross-training with running.  Things were looking great until my herniated disk started acting up.  After one month of physical therapy, I was still in some pain, but I decided to go for a long ride with Peter Cassell to see how my body would react to longer rides.  We did 62 miles that day, and the next day I had an extremely sore back, and wasn’t able to get back on the bike for over 3 weeks.

It’s frustrating to accept when an injury takes control of your physical life, but it was obvious that I wasn’t going to be able to ride the Gran Fondo, so I accepted the challenge of the 60 miles instead, and I was determined to do that.

Race day came and it felt great to be out there with everyone; we could have not asked for better weather.  We all rode together in the beginning, experienced some tough climbs and some fast downhill’s; it was great.  At mile 30, all of the sudden I was alone.  I had to make my turn back while everyone else continued to Bear Mountain.  It was tough to see us go our separate ways.  And while I wanted to continue onward, I know my back is in better shape today because of that turn.

I’ll come back next year for the 110 miles.  Gran Fondo 2013 will be my year!

Laura & Scott

Laura:

Before the race I was daunted by the thought of riding with over 5000 riders and doing down hills. After the ride, it wasn’t as bad as I thought–people don’t want to crash into you, so everyone was pretty courteous. After the ride, I looked forward to the down hills, but still braked for most of them. I was thrilled that the climbs were manageable and I attribute that to all of the spin classes. I took it as a ride and not a race and enjoyed connecting with Patty. This was a great event for my husband and I do together and we are going to continue to ride and improve. Perhaps next year I can aim for a time in the 60 mile. Perhaps for a far reaching goal I can strive for the 100 mile ride.  I am hooked on this outside riding now.

John & TB

John:

As a sales person on commission I start at the bottom of a hill at the beginning of every month, competing against myself to surpass last year. The Gran Fondo is yet another metaphor for life, a seemingly insurmountable prospect. This year I trained hard and was ready to climb the 100 but had set backs with an AC injury and a bone spur in my right shoulder. I didn’t ride for a month, hoping to heal enough to ride at least the 60, which I did.  I got swept up in the moment from the start, and in a dream-like state I was in standing on the GWB at 5:30 in the morning. The 60 miles we’re very painful. I grunted, cursed and laughed through the pain, determined to keep moving forward just like I do every day in sales, and at the end I was smiling, surrounded by people I care about. It’s about the effort, the journey.  Newton Laws of Physics says it best: a body at rest stays at rest a body in motion stays in motion.  I’m moving forward every day. It’s the way I’m built. See you on the hills.

 Georgia & Brian Robinson of Gnarly Vines

Georgia:

It was a great team bonding experience with friends. The ride was tough, a real test of endurance, but I feel great knowing I (and all of us) completed it!

Looper: 

Bushwick car service was 35 minutes late causing me to barely make the van uptown to the race. Incredible. That got me pretty heated.

Note to self: walking around Bushwick with an iPhone fully dressed in cycling kit with flip-flops on is not a good idea…

Right before the race began on the bridge I was feeling pretty stoked. There were incredible views, cool people all around. I blinked and even though I had picked up my bike to walk by glass and had to get off my bike two other times because of a slow bottleneck, I was at the first rest stop, where I joined up with Coyle and his buddy Ryan from Dinex, and we finished up the ride basically together. There were some climbs I felt like shit on, and some others when I felt good. Sometimes I found myself in the wrong gear at the wrong time.

In general I kept it going pretty well and didn’t lose too much. My neck bothered me a little from mile 22 on, but my pedals kept going around and around.

I did hate the descent on River Road and the finish in Weehawken; it was super dangerous, I saw several riders splayed out and many ambulances.

All in, I think the Gran Fondo is a great race. I had some fun, and even though I wish I had trained a little more, I think that all members of Team TEW who got up early and made it through deserve big time applause. I was super proud to be a part of it.

Danielle & Zach

Danielle:

In true “weekend warrior” form, I did not train at all for last Sunday. In fact, I was exactly who Peter was describing as someone who should not do the race. I didn’t back down. I ran a half marathon with zero training in respectable time and a month before the race I hopped on my ’79 Bianchi and did an easy 55 up to Piermont and back. That was the only training ride I did before Gran Fondo. One. It was gonna be a piece of cake. What was I thinking?

It’s a good thing that I didn’t really know what I was getting into because maybe I would have backed down. Maybe if I had known I would have to walk my bike up- and down- some treacherous hills, I might have backed down, but probably not.

I don’t actually like going fast on a bike, so the reward for climbing up was usually a slow coast with hands in full death-grip on my brakes. And I have the blisters to prove it. I thought for a while that everyone in the entire race was passing me, then I started to see the same faces over and over again and realized that I had found my pace and the people I would ultimately finish with. The flats were really where I shined. Snapping my down-tube shifters into high gear I pedaled as fast as I could, leaving my friends in the dust far behind, only to meet them again on the next hill. Time and again the hills robbed me of life, time and again the flats invigorated me. I didn’t mind having to get out and push, it still burned like fire in my calves. I was still applauded by onlookers for trying and I was never the only one in my company thinking “not this one”. One fellow rider actually joked “You’re saving yourself for the timed climbs, smart move.” No shame here. I had a fantastic time, finished strong and feel great two days later.

As far as next year goes, I will only do it if I train more aggressively for the hill climbing, and if the last 8 miles are somehow magically not met with 8 red lights like this year. That was a bummer. Nothing like squeezing past a city bus on your way to the finish line.

Valerie

Valerie:

It was extremely intense at the beginning.   I did just fine …rode the 60 miles in just under 5.5 hours .. I had to put the bike in the granny gears at least 6 times.  But I was graceful getting up each  hill.  Passed quite a few people on their road bikes ha ha ha and some people walked up those hills…YIKES.
In the 5.5 hours I bet there was only half an hour of flat.
I actually considered calling the friend waiting for me in Weehawken to come pick me up when I only had half an hour to go..  You get delirious that last stretch.  Some Londoner rode with me the last part and said “too many bloody hills.”
But I made it.  And I was graceful.  That’s what I wanted.

I’m glad I did it.  Met some amazing people.

Danielle, Laura, Georgia & Patty at the finish line

Mark:

To our fearless leader – Inspired as ever. EXCELLENTE!  Not enuf ice for 110 this year, but savin up for next. I hope the gravel at the finish line turn didn’t screw any of you like it did the woman in front of me…

]]> http://blog.tedwardwines.com/2012/05/23/team-tew-rides-the-gran-fondo-ny-part-1/feed/ 2 Karen Ulrich T. Edward Wines, Organic Wine Importer, New York Wine Retailer, Gran Fondo NY 2012 T. Edward Wines, Organic Wine Importer, Gran Fondo NY, Karen Ulrich for T. Edward Wines T. Edward Wines, Gran Fondo NY, Organic Wine Importer, New York Wine Retailer, Karen Ulrich for T. Edward wines T. Edward Wines, Gran Fondo 2012, Organic Wine Importer, New York Wine Retailer T. Edward Wines, Organic Wine Importer, New York Wine Retailer, Gran Fondo NY 2012 T. Edward Wines, Organic Wine Importer, New York Wine Retailer, Gran Fondo NY 2012 T. Edward Wines, Gran Fondo NY, Organic Wine Importer, New York Wine Retailer T. Edward Wines, Organic Wine Importer, New YOrk Wine Retailer, Gran Fondo NY 2012 T. Edward Wines, Gran Fondo NY 2012, Organic Wine Importer, New York Wine Retailer http://blog.tedwardwines.com/2012/05/22/introducing-juan-antonio-ponce-the-prince-of-bobal/ http://blog.tedwardwines.com/2012/05/22/introducing-juan-antonio-ponce-the-prince-of-bobal/#comments Tue, 22 May 2012 15:27:41 +0000 Karen Ulrich http://blog.tedwardwines.com/?p=2578 ]]>

Juan Antonio Ponce of Bodegas Ponce

We are excited to announce the most recent addition to our Iberian Portfolio: Bodegas Ponce from Manchuela! In 2005, after working as Telmo Rodriguez’s righthand man at Remelluri for a few years, Juan Antonio Ponce, who was just 23 years-old at the time, launched Bodegas Ponce, which quickly rose to the top in the tightest of wine geek circles. Known as the king of the Bobal varietal to many, a local grape that’s termed Valenciano in the rest of Spain, Ponce comes from a long blood line of grape growers, joining forces at the Bodegas with his father who shares his name. And while Bobal is a tannic grape with bright acidity that’s typically been used to produce bulk rosé wines in a region that lacks a unified identity, it is Ponce who has taken this native varietal to another, sublime dimension.

Working biodynamically with vines that have been in his family for generations, Ponce, who is now 29, makes wine with fruit from 75-year-old vines. And though at 17, he was the youngest certified enologist in Spain, Ponce prioritizes his work in the vineyards, dividing parcels according to terroir and working with patchworks of plots. After hand-harvesting and separately fermenting these prized clusters from individual parcels, Ponce employs natural yeasts and partial carbonic maceration in ancient foudres to best express the terroir of his Bobal grapes.

To ensure that his attentions to minute details are not laid to waste, Ponce makes three wines that are 100% Bobal, including Clos Lojen, Pino and La Casilla. And as if these dedications to the resurrection of old world techniques weren’t enough, alongside his cultivation of Bobal, Ponce also makes Buena Pinta, a wine that’s 60% Moravia Agria, a little known local grape, and 40% Garnacha Tinta.

Samples are en route and the wine will follow soon! We look forward to bringing you more on the artistry of this wonder vintner from Manchuela, Juan Antonio Ponce.

Pablo Morande (photo courtesy of Nash Wines)

In 1982, Pablo Morande, one of Chile’s most influential winemakers who was then the chief oenologist at Concha y Toro, discovered the potential of Casablanca Valley as a viticultural region.  Located 30km from the coast, Casablanca Valley had been allocated to roaming cattle and no one then believed that the region had the potential to become an agricultural area.  But after a trip to California’s Carneros, Pablo noticed the similarities between the two regions: the coastal proximity, the rolling hills and the cooling oceanic breezes.  He conducted air and soil studies in Chile, but he was alone with his convictions.  Every winery that he approached believed the area was too susceptible to cold and frost, and much too dangerous for planting.

Joining forces with his brother, Pablo rolled the dice and purchased the coolest land that he could find, which he planted to Sauvignon Blanc and Pinot Noir.  Three years later, he shared the fruits of his labor with others, including Franciscan in Napa Valley, and soon enough others started planting.

As of the mid-2000′s, Casablanca Valley had 4,000ha under vine, including the vineyards that source the fruit for our three Sauvignon Blanc wines from the region: Casa Julia, La Mallorquina and Mahu.  And because Pablo was a close witness to the region’s growth, he knows and has access to all of the local key players.

Produced by Morande, with fruit that he sources from three small plots in Casablanca Valley, these three wines are value driven and excellent representations of the potential of the region.  Fermented in temperature controlled stainless steel, Casa Julia Sauvignon Blanc comes from a vineyard that’s sustainably farmed, with soils of calcareous clay and sand with alluvial deposits.

Termed for its namesake, La Mallorquina, is produced with fruit that’s grown by a woman from Majorca.  Seeking a place in Chile that was similar to her home,  this producer is referred to as “Mallorquina” by the locals. From vines that are 10-20 years old, the fruit here yields an aromatic crisp Sauvignon Blanc–a result of the cool breezes and temperatures of this maritime climate.

Also crafted at the hands of Pablo Morande, Mahu is made from Sauvignon Blanc grapes that are sustainably grown and vertically trellised.  And because of the region’s low water supply, the roots of the vines here dig deep, stressing the vines during Casablanca Valley’s mild winters for the duration of their long growing season.

In the 1990′s, inspired by Pablo’s success in Casablanca Valley, growers considered the possibility of moving closer to the coast, which led to the birth of San Antonio Valley, where vines were first planted in 1997.  In closer proximity to the ocean, this region, which gained official recognition in 2002, is subjected to cooler, more extreme temperatures, than Casablanca Valley.  And because it has even less access to water, the Garcés Silva family, who produces Amanya, invested in the pipeline that now carries water from the Maipo River to the Leyda sub-appellation.  Practicing sustainable farming, the Garcés Silva family employs a mobile chicken coop for pest control and sheep to weed the vineyards that sit 8.5 miles from the Pacific Ocean.  Planted in alluvial soil that is rich in clay, with gravel and round stones, the Sauvignon Blanc vines here are 5-10 years old.

Produced by Casa Marin, Cartagena Sauvignon Blanc is a family owned winery that’s located in Lo Abarca, another sub-appellation of of San Antonio Valley.  Founded in 2000 by Maria Luz Marin–the only female owner and winemaker of a Chilean vineyard– this estate is home to some of the country’s steepest vineyards.  Planted to calcareous soils with granite, these 11-year old vines are sustainably farmed, and the wine sees skin contact for 4-6 hours and is cold-fermented for 20 days.

With access to such variety of a single varietal from two coastal appellations, there’s much reason to follow the steps of Pablo Morande, to buy now when the ship comes in, before the masses descend and swallow-up the small plots of available land.

On the road with Laura Elder

The moment that we’ve all been training for is soon upon us–the Gran Fondo NY.  This coming Sunday, May 20th, Team TEW will be riding with some 5,000 other participants from around the world, opting for one of two routes: the Medio Fondo at 60 miles/ 100K or the Gran Fondo, which totals 110 miles (177K) with 8,500 feet of climbing and four timed climbs.  Today, we’re supporting Laura Elder, one of our upstate reps who’s been training for the Medio Fondo, an exemplary emotional and physical workout! What follows below are excerpts from her training “diary”–notes that she’d sent to me over the past few months.  Thanks Laura!

March 19, 2012

I am a novice at outdoor riding and so doing this 55 mile ride is a challenge, which I believe we should all do. Face a fear–or a challenge. In this job, it is difficult to have balance. I wanted to make exercise a priority this year. I used to do 3 yoga classes a week, now it’s 3 spin classes.

Started training indoors Jan 7th at Midtown gym in Rochester with Doug Rusho’s Psyclewerks class. They are 5-week classes. The 1st class we had to ride as hard as we could for 20 mins. Based on this “challenge ride”, we got individualized zones based on this ride. There are 7 zones–they are based on wattage–output.  Then he created classes to improve our endurance and strength that ranged from 60-90 mins. When we were told to get into a certain zone it was based on our own zones. After the 5 weeks was over we got re-tested. Low and behold …Improvement.

We were asked whether we needed desire, dedication or discipline to improve. I said dedication…however, after the 1st 5 weeks and with improved zones, it changed to desire. The desire to really improve. I have the dedication and the discipline.

Started the next session of 5 weeks on Feb 25th. Re-tested. Improved again. New zones–now I am pushing my limit. These next 5 weeks are about high caloric burn. We worked in zones 4,5 and 6 for longer periods. These zones are pushing you into being uncomfortable. Re-test is Sat 24th March, but alas I will be in Burgundy.

Session 3 starts April 7th. Do I sign up again or get outside?

Did my 1st ride outside last weekend. Rochester has a great canal system and so I dragged my husband and we did 25 miles on our 1st outdoor, albeit pretty flat. We have plenty of hills and so we will get down to Canandaigua Lake and Ellicottville (ski country) in the next few weeks. With this unexpected warm weather I am going to get out there on Sunday’s. Saturday is about yoga and whether I sign up for the last 5 weeks of Doug’s class. I hope as we get closer that I can get some more rides in during the week. My local bike shop to practice riding with a group, so I will look into that. Looks like Monday night may be an option.

Laura at our French Portfolio Tasting

March 20, 2012

Can I lose 10 lbs before race?!

I did 25 miles on Sunday.

Going to try and ride later this afternoon.

I need to get some hill training but for now just trying to get miles in.

Got my husband riding with me as well!

March 29, 2012

Truly I am a novice and this whole thing intimidates me.

Spun for an hour Monday and will do so tonight.

2 tastings this weekend.

April 12, 2012

Could not do last weekend;

For sure riding on Sunday.

It’s was tough last 2 weeks with work

Tastings and Easter.

Started a detox this week

It’s been a long week —

April 29th 

Sometimes it’s better not to know…before you go out.

We finally were able to get on our bikes today (of late we have had crappy weather and work schedule makes it hard), so we decided we would head to Canandaigua Lake. We started on the West Side of the lake so when you click below, start at the end of the ride, so look at 41.2 mile mark and go backwards.  We went 10 miles into the ride and climbed a hill that was over 1200 ft. We went with some friends and decided to turn around as it was extremely windy and Scott had a really low tire. It was a pretty rough 20-mile ride, according to our friends who had cycled 34 miles yesterday. This will be a goal for the summer!

http://www.mapmyride.com/routes/view/2320383

Am I looking at Gran Fondo correctly and that we won’t have hills this high?

May 6^th

Rode 25 miles today,

Easy ride but started late and needed to be home early.

Will try and get another ride in tomorrow night.

May 7^th

I am so f..

This is going to be a tough ride..I have never done anything like this.

5000 riders?

My spin instructor acknowledged me in the last class on Saturday with my improvement..and told everyone I was doing the Gran Fondo.

I am a little nervous as I am so new with the cleats. I know will finish it but it will be a slow ride and enjoy the ride as much as I can!

May 14^th

I am really slow .. Rode 30 miles yesterday but we were in traffic so I hated it. We have all these canals and Scott makes us ride the roads. Lower mid back sore.

I know I am fit as I feel great during spin inside but outside is still so new to me.

Will try and ride outside today for a 2 hours.

May 15, 2012

I did do the last 5 class series and improved by 10%! Got a shout out from Doug telling everyone in the class what I was going to do on may 20 th–and that I was nervous —  everyone was so supportive and came up to say good luck

Rode 30 miles last Sunday– was not tired

Still don’t feel prepared

Only lost 4 lbs

May 16th 

Not sure whether I can get a ride outside today (looks like rain), if not will spin.

Thursday and Friday work schedule does not allow for riding outside.

I have done all that I could do with work schedule and weather.  Hopefully this will be the start of more rides and friendships along the way.

At our ladies’ luncheon with Celia Welch, Celia led us through a tasting of six of her wines.  And as she discussed the trajectory of her career, we hung on her words and followed her tour throughout all of Napa Valley .

Joining Keever Vineyards, “a total family vineyard” as Celia described it, when the winery opened in 2006, Celia crafts their Estate Cabernet Sauvignon and their more recently planted Sauvignon Blanc.  Located in Yountville, Napa Valley, Keever is owned and operated by Bill and Olga Keever who work the vineyards and the tasting room alongside their children, Jason and Ashley.  Just south of Domaine Chandon, where there are “alluvial fans” on the west side of Napa, Keever’s 7-acres of vineyards sit on a hill of fine grained loam and “tennis ball sized rocks,” which help provide excellent drainage.

For the Sauvignon Blanc, Celia de-stems and employs a basket crush, before barrel fermenting and letting the wine sit on its lees for 5-6 months.  With zero residual sugar, the Keever Vineyards Sauvignon Blanc 2010 has notes of grass and lemongrass, with beautiful acidity that’s ensconced by a round viscosity, softened by oak and lees.

From Keever’s six acres of Cabernet Sauvignon, Celia vinifies a much sought after wine.  With vines that are comprised of four clones and two different rootstocks, the vineyard here is managed by Barbour Vineyards, for whom Celia also vinifies.  With rich cherry fruit and light tobacco tannins, the Keever Vineyards Estate Cabernet Sauvignon Yountville, Napa Valley 2009 warms the palate with its cooling herb notes and spice on the finish, while showcasing Celia’s classic silky tannins.

Located in Calistoga, Napa Valley, Kelly Fleming Wines planted its first 8-acres of Cabernet Sauvignon vines in 1999.  Farmed organically, this 300-acre estate of mostly wild land added another 4-acres of CS vines in 2005, the year their first vintage (2002) was released.  Describing the estate’s owner, Kelly Fleming, as a “fabulous gardner” who has a fascination with flavors and how they intertwine, Celia explained that the winery here is simply a “natural outcropping” of this passion.

Made from the Cabernet Sauvignon clones 8, 4, 337 (clones 191 and 341 were recently planted to the estate) the Kelly Fleming Estate Cabernet Sauvignon Napa Valley 2008  offers dark cherry fruit, satiny tannins and a slight savoriness that finishes with flavors of baking spices.  Basket pressed, the juice runs through gravity fed tanks.  Aged for 20 months in 85% new French oak, the wine is then bottled unfiltered and unfined.

Located in Stags Leap where the land is generally flat, Celia said that the vineyards of Lindstrom are located on a “knob that rises from the valley floor by 150 feet.”  Shaped like an “upside down ice cream cone” this Nicali Vineyard is so rocky that there is “almost no soil”.  A quilt of 11 blocks, this 4-acre plot is planted to four different Cabernet clones, including 337, which Celia explained is planted on the “morning side” of the hill, and yields perfumed fruit, for a softly textured wine.  On the afternoon side, she said, they planted clone 4, which adds a strong masculine structure, with few aromas.  And while she wouldn’t craft a wine from either solo clone, when blended together, it’s the perfect marriage.

Like clockwork, Celia further explained, there’s a wind that chills this section of Napa, every summer afternoon at 4:00.  And as for achieving the silky tannins that structure the Lindstrom Estate Cabernet Sauvignon 2008, they “don’t even have to try, it’s what the vineyard gives us.”  With a warm and inviting nose of chocolate cherry, there’s minerality on the palate, and acidity that’s coated with cocoa powder that softens the powerful tannins.

In 2004, a good friend took Celia to lunch and suggested that she launch her own project.  And though Celia knew that “owning vineyards [in Napa] wasn’t a reality” she did know that there were sections in the valley that she wanted to work with.  Made from fruit that consists of 45% Cabernet Sauvignon from Prichard Hill, 45% from Rutherford and 10% from a property in Oakville that’s owned by US Davis, Corra was born in 2004,  yielding approximately 400 cases annually.

Since 2006, when the Keever Vineyards’ winery first opened, Celia has been making her wine there.  When the winery was first constructed, “Bill said that there was space for one more brand,” said Celia, and so he offered her the opportunity.  Laughing, she then told us that it was actually her fruit that tested the new facility.  A powerful union of dark fruit, cocoa and spicy tannins, the Corra Cabernet Sauvignon 2009 has fresh acidity and seamless transitions, with notes of spice that rise on the back of the palate like a wave on the finish.

With a label drawn by Bret Lopez, the grandson of J.J. Cohn who is the namesake of the Estate that yields the fruit for Scarecrow (he was also the MGM executive producer of The Wizard of Oz), M. Étain is Scarecrow’s companion label that was first released in 2008.  With ten barrels of wine produced for the Scarecrow label, Celia used only four and so she “had six barrels of something outstanding that isn’t Scarecrow that became ‘Tinman’.”

For the two wines, the winemaking process is the same.  ”We don’t know until one-and-a-half-years after harvest, which is Scarecrow and which is ‘Tinman’,”  said Celia.  Made from 65-year-old Cabernet Sauvignon vines, which are among some of the oldest in California, these vines are head-trained and dry farmed.  ”We call them old men,” said Celia, because each year, they lose one or two vines.

Spread out over 20 different plots in Rutherford, these are complex vineyards.  And though Scarecrow is not always crafted from the same blend of vineyard pieces, each vintage always offers the same profile.

Aged in 85% new French oak barrels for approximately 16 months, the Monsieur Etain Cabernet Sauvignon 2009 offers warm black cherry and raspberry fruit with earthy spices, chalky tannins and a brightly spiced acidity that rises mid palate, finishing on a high note indeed.

Celia Welch of Corra Wines

This week, we’ve been blessed with the good fortune of having Celia Welch in town!  And even better, to celebrate women in the industry, we were able to share the wealth with a selection of female sommeliers and buyers from a handful of select accounts.  With PC at the kitchen’s helm, we sat with Celia at Studio TEW to a roundtable luncheon of Sliced Duck Breast and Melted Vegetables, the perfect accompaniment to pair with her wines.  And while Celia Welch is certainly a household name when it comes to California’s cult Cabernet Sauvignons, it was an enlightening experience to hear her humbly discuss her rise to present fame.

It all began with her father, a home winemaker with a half of an acre of non-commercial vineyards, who Celia began “assisting” at the age of four.  Since then, she said, “I’ve made wine from every nook and cranny of Napa over the course of my career.”  And what a career it has been.  In high school, Celia was interested in writing and music, and like most others at the time, she thought that winemaking was reserved for “little old Italian men.”  And though she’d developed a great appreciation of aromas and flavors from her parents who savored much of the same, she’d never heard of any female winemakers, “it just didn’t seem possible,” she said.

When she arrived at UC Davis to study enology, she was surprised to find that a quarter of her classmates were women.  The Department of Viticulture, which was separate at the time, however, was populated by all men.  And while she has stayed good friends with the women with whom she’d studied, she noted that a few quickly figured out that “the physical part of winemaking was not something that they wanted to do.”  Describing her studies as a “fun blend of science and art,” she did admit that “it’s hard to think of chemistry and micro-biology as being creative.”

Earning a B.S. degree in Fermentation Science in 1982, she then started to travel, first with her fiancée to New Zealand, and then to Australia’s Barossa Valley to work.  In 1984, she returned to Napa to assist in a few small wineries in Mt. Vedeer and Carneros; and then she joined Silverado Vineyards as their Wine Science Director in 1991, the year she became pregnant with her first child.  Not knowing any other female winemakers who were moms, she wasn’t sure that she could now manage an 80 hour work week during harvest, and so, she gave up her full-time position that same year.

As luck would have it, in 1992, Celia received a call from Shari Staglin of Staglin Family Vineyard in Rutherford, Napa Valley.  Looking for a part-time winemaker, Staglin had four barrels of Chardonnay to work with, and six to eight barrels of Cabernet Sauvignon, “a manageable project” as Celia described it “with a kid.”  Staying on with Staglin for ten years, she took on a few other clients, carefully managing her consulting until the children were in school.

Fast forward a few years, Celia now consults on a total of eight Napa Valley projects, including Scarecrow, Monsieur Etain, Keever Vineyards, Kelly Fleming, Lindstrom Wines, Barbour Vineyards, and Corra, Celia’s own.  And because the brands are small, the work is manageable.  For example, Corra has only one wine, made from four lots; and the three facilities from which she works are relatively close, so she doesn’t have to travel much.  Harvesting from Calistoga in the north to South Napa, the workload is spread out.  ”I take full responsibility for each project,” said Celia, explaining how she works closely with each vineyard manager, overseeing the irrigation, leaf thinning and harvesting of each block.  ”There isn’t a procedure that I haven’t directed [for each vintage].  I don’t delegate any winemaking decisions,” she added.  ”Each year is so unique, I can’t just call in directions.”

In the winery, Celia works with a combination of natural and commercial yeasts, making the call when the grapes are harvested.  If the fruit has been pecked by birds, she explained, there’s a greater potential for bacteria, so she could either blast the wine with sulfites or use commercial yeast; and so she chooses the latter.  Bloom, she said, is actually killed off when the wine hits 3% abv.  With natural inoculations, it’s the yeast that’s already present in the winery that completes the fermentation.  At times, she prefers selected yeasts because they leave no trace of residual sugar.  When the actual fermentation is completed, nothing can then spoil the wine, because the nutrients have been depleted.  With this, Celia can use less sulfites and not filter the wines, because at this point they’re complete, stable and consistent.

“I want my role in all of this to be invisible,” she said, speaking of her winemaking process.  ”If there is a thumbprint, it’s in the texture.”  And on this note we’ll have more next week!

The traditional pouring of Ameztoi Rubentis Txakolina

On Sunday, a bunch of us spent the afternoon at Txikifest 2012 , a fabulous Txakoli fair located in the back alleyway of Txikito, a Basque restaurant in Chelsea.  With producers from D. O. Bizkaiko Txakolina, D.O. Arabako Txakolina and D.O. Getariako Txakolina (including Ameztoi!), delectable snacks for pairing from a smart selection of restaurants, and proceeds going to the Department of Neonatology at NYU Langone Medical Center, this was an event not to be missed!

And we are happy to say, that after tasting through the selections, we decided, hands down, that Ameztoi Txakolina and Ameztoi Rubentis Txakolina were most certainly our favorites!

Andre Tamers of De Maison Selections 

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Greg with a bottle of Xarmant Txakolina

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Ameztoi Txakolina

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Jorge & Patty

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Dalia

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Bonney

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Danielle & Zack

Andre Tamers of De Maison Selections

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Rondinella Vines at Ca del Monte

After visiting with Frascole in Rufina, Greg and Ryan drove northeast to Verona.  Here, they stopped at Ca’ del Monte, located in the DOC Valpolicella Classico, near the village of Negrar, an estate that resides at 800-900m, with some of the highest elevated plots that are higher than most other traditional Amarone producers.  Owned and operated by two brothers, Umberto and Guiseppe Zanconte, who oversee all stages of growing and production, Ca’ del Monte has been in the family for generations.

From an area that generally produces high alcohol, dense wines, the Zanconte brothers bring us wines that are Classico in style.  ”They’re into aromatics and freshness,” said Greg Reeves, our Italian Portfolio Director, “even in their Ripasso wines…Their Classico is meant to be a fresh wine to drink quickly, and though it can age well, they prefer that you drink it within a year or two to ‘get the wine’.”

Farming traditionally, without any interest in formal certification, Ca’ del Monte has 20ha of vineyards that surround the family’s estate, which is a 17th century mansion that was built on an ancient monastery.  Here the terraced vineyards are not too steep, but they’re high, and planted with grapes that are typical for the region: Corvina, Rondinella and Molinara, along with a few other red varietals.  Planted to the pergola training system, these 15-65 year old vines occupy four soils including clay, limestone, red volcanic soil with red stones, and “Toar”, a green volcanic soil that becomes dense and immovable when wet.

In the vineyard at Ca’ del Monte

Bottling its first vintage in 1967, Ca’ del Monte was taken over by the brothers in the late 1980′s.  And though their grandfather was regarded as one of the better producers of his time, who is credited with instituting the best way to make wines in the region, the family has never made wines to chase scores or press.  In fact, most of their wines were once made for local consumption only.

Joining our portfolio 18 months ago, Ca’ del Monte produces approximately 120,000 bottles annually.  The wines are very “floral and fresh,” said Ryan, and not over extracted.  Fermented in stainless steel, their Valpolicella Classico totals 12-12.5% abv, which is quite unusual and light.

“Many other wines from the region are like prune juice,” said Greg.  ”It’s hard to find drinkable wines.

“Before,” he added, “people didn’t want to drink Valpolicella because it was too thin with too high acidity.  Now it’s the opposite.  Most producers have lost their identity.”

Large oak casks

Made from vines that are 30-65 years old, the Ca’ del Monte Amarone ages in large French and Slavonian oak for a minimum of 18 to 20 months.  The 2001 Amarone is just now in stock.  ”It’s really beautiful,” said Ryan, a great Amarone with depth, and pricing that cannot be beat.

“And their mom makes really good lasagne,” said Greg, as if we could expect any less.