Swanson Vineyards

2008 Salon Rosato

Syrah

California: Oakville (Napa)

Offer Expired:Feb 18, 2010 at 11:59 pm
$21.00
Avg. Price
$16.80
(20% off)

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Mission Codename: You Say Rosato,…

Operative: Agent Blush

Objective: Infiltrate Swanson Vineyards and secure their delicious Rosato – Rose of Syrah.

Mission Status: Accomplished!

Current Winery: Swanson Vineyards

Wine Subject: 2008 Salon Rosato

Winemaker: Chris Phelps

Backgrounder:

Our Operatives love a great Syrah and they also love great Rose… put the two together and they snap them up in record numbers. Today’s rose of Syrah is a beautiful and delicious California new-world interpretation of the noble varietal that is reminiscent of the great rose of Provence and the Southern Rhone.

This Rhone varietal, although many believe that the grape originated in the Persia region, is 100% French in lineage. The Syrah grape is directly descendant from the Monduese Blanche and Dureza varietals and is grown worldwide with great success.

Wine Spies Tasting Profile:

Look – Crystalline clear salmon rose colored with pink and coral reflections that become slightly more pale along the edge. When swirled, fast thin legs ring the glass.

Smell – Medium in intensity with focused ripe strawberry and other rip red berries layered over a touch of cream and spice reminiscent of strawberry shortcake. A lovely dose of rose petal and a tiny hint of sweet honey med with mineral notes.

Feel – Crisp and dry, this medium-bodied rose has lively acidity, good weight and tannins and exceptional minerality that lingers into the finish.

Taste – Focused flavors of fresh and ripe strawberries and other red berries with subtle spice and creaminess. Subtlety complex floral and mineral notes keeps this wine’s fresh and crisp flavors in check.

Finish – Clean and refreshing with this wines lively acidity and crisp minerality framing the lingering notes of red fruit.

Conclusion – The 2008 Swanson Vineyards Salon Rosato is a lovely and attractive rose of Syrah that is absolutely perfect for your first spring get-together. Fresh, clean-cut and ripe red fruit, light and free spirited in its aromas and flavors and a crisp and lively feel will pair with a range of cold appetizers, seafood and shellfish, or simply enjoyed alone with good friends. Enjoy this wine right away!

Mission Report:

Today, we are pleased to provide Agent Red’s recent interview with Chris Phelps, winemaker for Swanson Vineyards, when we featured Swanson’s Merlot:

AGENT RED: Greetings, Chris. We are thrilled to be showing your 2005 Oakville Merlot today. The wine is really fantastic. Thanks so much for the wine, and for taking some time to answer questions for our Operatives today. We are really impressed by your wines!

CHRIS PHELPS: I always appreciate hearing that, Agent Red. It’s a pleasure to go ‘covert’ with you today.

RED: Thanks, Chris. Was there a specific experience in your life that inspired your love of wine?

CHRIS: Well, yes, but more cumulative experience than specific. I grew up in Livermore, CA, a stone’s throw from Cocannon Vinyeards. My parents made a barrel or two of Zin or Cab every year when I was a kid. They picked the grapes with friends, and I helped with crushing, racking, etc. when I was old enough. I found it fascinating that the wine quality could vary so much, depending upon variety, grape source and vintage.Wine was often on the family dinner table, so I was able to taste when I was a kid, and I liked it.

RED: So, winemaking was really in your blood. Tell me, where did you learn the most about winemaking?

CHRIS: I learn more about winemaking every day! There is so much nuance in winemaking, which consists of hundreds of details, some of which might seem insignificant, but can really affect the final product. I was fortunate to me mentored by many colleagues along my career path, starting with Mike Martini at Louis M. Martini in 1980. I graduated from UC Davis in Enology, then continued my education at the University of Bordeaux. Those years in academia, coupled with the key internships I did at Martini, Chappellet and in St. Emilion / Pmoerol as I cut my winemaking teeth, were very formative years.

RED: It sounds like it! What is your winemaking style or philosophy?

CHRIS: In a word, minimalist. If the fruit, at the time it is picked, is physiologically ripe and balanced, intervention through winemaking techniques is minimized. Speaking of red Bordeaux varieties, since we are tasting the 2005 Swanson Oakville Merlot today, I’m looking for perfectly ripe fruit, but avoiding super-high Brix levels, which lead to some of the very stylized wines produced today, which need huge doses of input by the winemaker. If the fruit is handled correctly, it is possible to coax the optimum extract out of the must, and produce a wine which honestly reflects the terroir from which it came. My job as a winemaker is precisely this: to form an honest interpretation of what a specific vineyard site in a specific vineyard is trying to tell me. I hope that makes sense to you…

RED: Your focus is on Merlot, and we applaud that. We are really happy to see Merlot doing so wonderfully. Tell me, what makes Merlot so unique?

CHRIS: So nice to preach to the choir when it comes to Merlot. Merlot is uniquely a ’winemaker’s wine’. It suits my minimalist approach to winemaking perfectly. Grown in the right climate, in the right soil, with the correct conditions that dictate terroir for Merlot, it is one of the best varieties to work with. Color, aromatic expression of fruit, balanced acidity, silky, ripe tannins – the key attributes we are looking for – come very naturally to Merlot. Even grown under less-than-appropriate conditions, Merlot yields a decent, quaffable wine, and this is also the problem with Merlot, which is part of its uniqueness… there are a number of Merlots, from hot climates, with deep soils better suited to corn or tomatoes, which are not unpleasant, but have nothing to do with great Merlot. We know at Swanson that the clayey-loam soils in Oakville are optimum for this variety, and we take full advantage of this. When it comes to Merlot, terroir is everything. In Napa, there are sites on Howell Mountain, Spring Mountain, in Oakville, in Carneros that are perfectly suited to the production of ultra-premium Merlot.

RED: And you happen to make your Merlot in one of them! What wine or winemaker has most influenced your winemaking style?

CHRIS: Jean-Claude Berrouet, winemaker for Ets. JP Moueix in Libourne, France. After being the winemaker for Petrus and a number of other Moueix properties on the Right Bank of Bordeaux for 44 years, he has ‘retired’, staying on in a consulting role for Petrus in Pomerol, and Dominus, here in Napa. During my 12 years as the first winemaker at Dominus, he had a significant influence upon my approach to winemaking.

RED: How long have you been making wine?

CHRIS: My first stint was 6 months in 1980 at Martini. I became a ’winemaker ’ in 1984, when I joined the team at Dominus. I remained there for 12 years, before moving to Caymus for 7 years. I have been at Swanson for 6 years.

RED: Who do you make wine for?

CHRIS: Chuck Wagner at Caymus gently reminded me from time to time that I should not make wine for myself, and this was an important lesson. I don’t fixate on ‘who’ the wine is for, per se, but it does get factored into the overall picture. I am conscious of the fact that Clarke Swanson would like me to be producing wines that appeal to consumers, critics, bloggers, etc. At Swanson, as in my previous winemaking roles, I strive to make the absolutely best wine possible, given the fruit sources and other resources I am given to work with. I’m sure this sounds cliche, but it always seems to work out. The wines are not just for the critics, not just for the consumers, not just for me. Wine should be universal. We’ll need to sit down and discuss this question more over another bottle of Merlot…

RED: Any time. It would be a great pleasure. Tell me, what makes the Napa Valley so special?

CHRIS: As I am reminded every time I return to the Valley after being away (I’m sending these notes from Chicago, where I am spending 3 days helping promote Swanson wines), Napa Valley is a place of unique natural beauty. And it is still the Mecca for ultra-premium domestic winegrowing.

RED: Nice to hear someone else call Napa ‘Mecca’. What is one piece of advice that you would give to someone that is considering a career as a winemaker?

CHRIS: Seek a mentor or mentors who are willing to share what they know. Plan on internships in different international wine regions. Study, sure, but not to the exclusion of lots of practical experience. You must be willing to get your hands dirty.

RED: And stained purple. What is occupying your time at the winery these days?

CHRIS: 2009 is a critical year for winemakers to help with promotion. We’ve completed bottling for the year, and are fine-tuning 2008 blends. I’m taking advantage of the fact that we are ahead of normal schedule in the winery to spend a little more time on the road, sharing the wines with consumers and trade. All wineries are affected by the domestic financial situation, but folks enjoy meeting the winemaker, so I am happy to help out when I can.

RED: Ahead of schedule. I wonder what that’s like. Please tell me a little bit about the wine we are featuring today

CHRIS: The 2005 vintage was characterized by a very generous fruit set in our blocks of Merlot, so we were able to select the very best 1 or 2 clusters on every shoot, and drop the rest on the ground, and believe me, the ground was covered with green fruit! Producers who did not want to look very seriously at crop level, and had too much fruit on the vine, had difficulty getting it ripe, since it was not an overly warm growing season. I believe the longer, cooler seasons like we saw in 2005 in Napa produce the best red wines, whereas the hot, short seasons in Bordeaux are generally better for achieving optimum fruit maturity. The 2005 Merlot – 100% Oakville, by the way – represents a tremendous value. During my tenure at Swanson, we have moved to a riper style, but not overripe, to avoid green, herbal, herbaceous aromas and flavors, and have increased the black fruit component in the process. In fact, the black cherry and blackcurrant aroma/flavor in this wine are more Cab-like than Merlot. We call our Merlot a Cab-drinker’s Merlot, because it has many of the same attributes as a good Cabernet, without some of the astringent tannins of Cabernet. That’s the beauty of Merlot – quantitatively, about the same amount of tannin as Cabernet, but qualitatively, tannins which are more velvety, more finely-grained, and, frankly, more balanced. Christian Moeuix, director of his family’s Right Bank company now, and the owner of Dominus, told me last Saturday when we met up in Oakville, that he loves our 2005 Merlot. I consider this a huge compliment to our winemaking team, since I know he was not just being kind, he really meant it. This from a man who is known in the press as “Mr. Merlot”. We’ve balanced the wine with the addition of a small amount of Cabernet Sauvignon, and about 30% new oak, which is half French, half American. Christian found it to be well-balanced and enjoyable. I agree!

RED: What is your favorite pairing with today’s wine?

CHRIS: When I lived in Pomerol in 1982, the locals taught me how to grill ribeye steak over aged grapevine canes. I still do this at home, and at the winery. I like the meat rare, with sauteed shallots. This is a great combintation with the 2005 Merlot.

RED: Please share one thing about yourself that few people know

CHRIS: I’m an Indigo Girls (folk-rock duo) groupie. I love to get to as many shows as possible. Emily Saliers (one of the IGs) has become a good friend, and she loves wine.

RED: What is your favorite ‘everyday’ or table wine?

CHRIS: Over the past 15 years or so, I’ve made a barrel or two of home wine every year, kind of like my folks did. In addition to being the communion wine at our church in St. Helena, this is our everyday table wine.

RED: You’ll have to tell me your secret formula one day. How would you recommend that people approach your wines, or wine in general?

CHRIS: Keep an open mind. Minds are like parachutes, they function best when open. Drink what really appeals to you, not what someone else thinks you should like. Always be open to trying new wines.

RED: If you could choose any one wine to drink (regardless of price or availability), what would it be?

CHRIS: I would love to try the 1961 Petrus again; I’ve tasted it out of both 6 liter and 750 ml format, and it was phenomenal.

RED: If I come across a bottle, I promise to share! What is the one question that I should have asked you, and what is your answer to that question?

CHRIS: What are my favorite Napa Valley producers? It’s actually a tough question, and my answer varies, but Joseph Phelps, Chappellet, Provenance, and Honig are always on the list.

RED: Thank you so much for your time, Chris, and for the extensive answers. Our Operatives love getting to know our winemakers and I appreciate that you spent this much time with me today.

CHRIS: Thank you for spending time with me, and for your insightful questions. Is your name really Agent Red?

RED: I could tell you, but, you know…

Wine Spies Vineyard Check:

The location of Swanson Vineyards can be seen in this satellite photo.

What the winery says

The Swanson Vineyards 2008 Rosato explodes with refreshing aromas of strawberry, raspberry and spices. Very bright and fresh on the palate, with astounding body and freshness - all that you expect from a rose. This is the perfect wine for matching with a wide variety of hors d’oeuvres and poultry, or as a stand-alone aperitif. A single block of Syrah is dedicated to the sole production of this wine, from which the grapes were harvested from over a mere three hour period in the early morning on September 6th.

VINTAGE:

2008 in Napa Valley was a low-yielding vintage with grapes (and therefore wines) of intense concentration. Spring was very dry and cold, with 24 days of frost, resulting in a small crop of Syrah grapes. Summer was cool, with a few heat spikes in August. This Swanson Oakville Rosato was harvested over a three-hour period under ideal conditions in the early morning hours to preserve freshness.

VINEYARD:

Fruit for this wine was sourced exclusively from our Oakville Cross Road Estate Vineyard, located in the heart of the Oakville appellation, where alluvials soils are well-suited to the production of a small crop of intense, concentrated fruit. A single block of Syrah is dedicated to the production of this wine.

Technical Analysis:

ORIGIN
Oakville Cross Road Estate
HARVEST
September 6
BRIX at HARVEST
22.0
ALCOHOL
13.5%
WINEMAKING
Whole-cluster pressed Cold-fermented in stainless steel. No malolactic fermentation. No residual sugar. Aged on the lees in stainless steel barrels
BOTTLING
February 11, 2009
RELEASE DATE
June 2009