In This Issue
Screwcaps turn to pricey wine
Screwcaps turn to pricey wine
Since we got a stack of good, serious responses to Friday's article about a modest Sauvignon Blanc's staying power under a sturdy metal screwcap, let's take another look at screwcaps from a different perspective today.
As many will recall, less than a decade ago, the metal screwcap was so thoroughly identified with nasty, "rotgut" wines that the conventional wisdom held that wine "geeks" would never accept them for "serious" wines.
Then PlumpJack Winery, a pricey boutique operation in California's Napa Valley announced in June 2000 that it would equip some of its 1997 Reserve Cabernet with metal screw caps - and that the screw-capped bottles would go for $135, or $10 more than the same wine stoppered with a natural cork.
At that time, just eight years ago, the notion of putting an expensive, collectible wine under a screwcap - just like Wild Irish Rose! - was such an offbeat idea that Plumpjack grabbed headlines in the general media. As a tiny producer that would put metal caps on the produce of only about a dozen barrels that year, they would barely move the market. But they certainly brought attention to the issue.
To that point, only a relatively small number of wineries - most of them in Australia and New Zealand - had been experimenting with the metal cap, a sturdy, long-sleeved device that held wine securely, a far cry from the puny caps used on cheap wines and booze.
Sometime soon after 2000 more and more wines started showing up with the sturdy Stelvin screwcaps. (Others went with plastic-type synthetic "corks," a separate story for another day.) I rather doubt that Plumpjack did much to influence the shift, but certainly public attitudes about wine closures began to change as wine lovers tired of an unacceptably high failure rate of "cork taint" in natural cork.
New Zealand and Australia led the charge, particularly with white wines, which seemed to retain particular clarity and freshness under screw cap. Other white-wine producing regions - Germany, Austria and some U.S. producers - soon joined in. And eventually, red wines too, particularly those not destined for long-term storage, started showing up with metal caps.
Until now, though, there's seemingly been a price ceiling. Save for the Plumpjack exception, screwcaps and synthetics seemed to find their market niche mostly among "everyday" wines in the $7 to $15 or even $20 range.
But recently I'm starting to see another small but significant change. As evidence mounts that ageworthy wines may evolve very nicely indeed under a good screwcap (a debatable issue that had supported the last bastion for natural cork in fancy, cellarworthy wine), These closures are appearing on much more expensive wines in the $50-and-up range, wines as suited for cellaring as for early consumption.
It's slow coming - my friends at Brown-Forman tell me, for instance, that the excellent Sonoma-Cutrer Russian River Chardonnay will show up in screwcap with this year's vintage ... but only as an experiment in Texas and Florida at this time. So progress comes slowly, very slowly.
Thus my surprise when I happily ripped open my recent monthly box of goodies from California Wine Club's high-end Connoisseurs' Series recently and found a trendy, $50-plus Oregon Pinot Noir sporting the familiar metal screwcap. I may have missed it, but at least in my observations at local retail, this is the most costly wine I've found under screwcap since the original Plumpjack experiment.
It's a splendid wine, too, particularly for those who prize their Pinot in the big, intense and blockbuster style. It's made by Pali Wine CDompany of California, whose wine maker is the respected Brian Loring, a man known for making Pinot with real muscles. This may seem an odd combination to bring to an Oregon Pinot, a niche more typically prized for a relatively Burgundian elegance. But this one works for me. It's intense, big and alcoholic and complex and balanced, almost like (if you can imagine such a thing) a Burgundy on steroids.
It retails for $55, although Connoisseurs' Series members may place "restock" orders for less, which, as I said, breaks the $50 barrier for screw capped wines. I don't think it will be the last to do so. My tasting notes are below.
Pour Confidently With The California Wine Club!
Uncertain about which wine to buy and tired of throwing money away on bad wine? The California Wine Club can help.
The California Wine Club guarantees every wine featured because they do what other wine clubs do not:
Guarantees that every wine comes from a smaller, real working winery
Visits each winery, gets to know the family and shares their stories with you
Tastes thousands of wines before choosing the best
Promises that every wine you receive is one you will pour with confidence
Experience The California Wine Club for yourself! Each month includes two bottles of award-winning wine and detailed 12-page publication, Uncorked. Just $34.95 per month and you may choose to receive wines monthly, every other month or quarterly. Visit www.cawineclub.com to become a member now, or call 1-800-777-4443.
The California Wine Club takes the guesswork out of picking wine and delivers the best wine, every time!
Pali Wine Company 2006 "Momtazi Vineyard" Willamette Valley Pinot Noir ($51 retail; $44 per bottle for half or full case orders by Connoisseurs' Series members)
This monthly offering from Connoisseurs' Series is a dark ruby color, showing crimson glints against the light. Good Pinot aromas, red and black cherries and a light, delicate overtone of cola and brown spice. Mouth-filling and ripe, good acidity and firm tannins; nicely balanced, intense, on the big and ripe side by Oregon standards; of course a lot of people will like that. Moreover, when paired with excellent rare beef, the synergy is amazing, the flavors of the wine and the meat merging in a silken flow. Just 225 cases were made. Winery Website: http://www.paliwineco.com/ (July 19, 2008)
FIND THIS WINE ONLINE:
The Pali Wine Company 2006 "Momtazi Vineyard" Willamette Valley Pinot Noir was a recent shipment in California Wine Club's Connoisseurs' Series and is available for additional orders by Connoisseurs' Series members. Call 1-800-777-4443 to join or learn more.
Talk About Wine Online
If you have questions, comments or ideas to share about today's article
or wine in general, you're always welcome to drop by our online WineLovers Discussion Group. This link will take you to the forum home page, where you can read discussions in all the forum sections:
Everyone is free to browse. If you'd like to post a comment, question or reply, you must register, but registration is free and easy. Do take care to register using your real name, or as a minimum, your real first name and last initial. Anonymous registrations are quietly discarded.
To contact me by E-mail, write email@example.com. I'll respond personally to the extent that time and volume permit.
PRINT OUT TODAY'S ARTICLE
Here's a simply formatted copy of today's Wine Advisor, designed to be printed out for your scrapbook or file or downloaded to your PDA or other wireless device.
This week on WineLoversPage.com
Italian Wine Guide: A plea to Italian wine makers
A big Italian red, ripe and forward with plenty of oak, will often be described as a wine that Americans prefer. Writer Tom Hyland's plea to Italian wine makers: Please stop doing that.
WineLovers Discussion Group: How's the '94 Bordeaux coming?
Our wine forum members - or thouse who collect Bordeaux, anyway - are running an "open mike" feature in which everyone's invited to dig out a 1994 Bordeaux, taste it, and report how it's coming along.
Last Week's Wine Advisor Index
The Wine Advisor's daily edition is usually distributed on Mondays, Wednesdays and Fridays (and, for those who subscribe, the FoodLetter on Thursdays). Here's the index to last week's columns. Please note that for a small summer break, we've put the FoodLetter on a short-term vacation and are skipping some (but not all) Friday editions.
Screwcap protects freshness? (July 18, 2008)
A peek at Norton (July 16, 2008)
Super-mini (July 14, 2008)
Complete 30 Second Wine Advisor archive:
Wine Advisor Foodletter archive: