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How Grand was the Grand Tasting in SF?
By now the dust has pretty much settled, and as the Rhone Rangers ride into the sunset another Grand Tasting has come and gone. If your winery participated in the event, you should have received an email on March 20 with a link to our survey. Please fill it out! The survey takes very little time and it's your feedback that helps us continue to make these events better every year. All participating wineries should have received an email with a link to our SF Tasting survey. If you haven't already responded, please do so!
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Rhone Ranger Gold Stars 
Has your winery recently received special recognition for your Rhone varietal(s)? Email your accolades to keitha@pacific.net and we'll make sure everyone who reads the Silver Bulletin knows!
San Sakana
Recently won awards at the 2007 SF Chronicle Wine Competition for all four wines entered.
'05 Catie's Corner Viognier--Bronze
'05 Broken Leg Viognier--Bronze
'04 Las Madres Syrah--Bronze
'04 Trio Syrah--Bronze
Fenestra
Also won big at the 2007 SF Chronicle Wine Competition.
'04 Estate Mourvedre--Double Gold and "Best of Class"
'05 Contra Costa County Viognier--Gold
Olson Ogden
Won high praise from The Wine Spectator in James Laube's January Tasting Highlights article on California Syrahs.
"The Olson Ogden Syrah from Dry Creek Valley is the best wine from that Sonoma appelation that I can remember tasting."
'04 Dry Creek Valley Unti Vineyard Syrah--93 points
Four Vines
Also mentioned in Mr. Laube's arictle was Rhone Ranger member, Four Vines Winery...
'04 Amador County Bailey Vineyard Syrah--93 points
'04 Phoenix Paso Robles Syrah--91 points
'04 Anarchy Paso Robles--90 points
JC Cellars
Yet another Rhone Ranger member winery mentioned in the Wine Spectator article was JC Cellars.
'04 Napa Valley Philary Vineyard Syrah--93 points
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Return of the Puncheon 
Not long ago, Phil Burton of Barrel Builders, Inc. wasn't even including puncheons on his price list. There had been a steady decline in demand on the bulky 500 liter beasts over the last few years. But very recently, Phil has noticed that trend may be reversing. According to Phil, "the pendulum has swung back" in favor of Puncheons...especially when it comes to Rhone varietals.
Dave Gifford, Intern
at A Donkey and Goat
Shows off His Puncheon
We asked wine equipment specialist Joel Crosbie of Coast Winery Systems his opinion.
"A lot of Rhone producers are using puncheons more. It's been a steady creep of sales, doubling every year over the last three or so years."
"I think it's because there are more Rhone wines and blends being produced, and especially with Rhone varietals like Grenache, Mourvedre, Viognier, and Roussanne you get a better balance when aging with a larger barrel. Especially, it seems, with Grenache. A lot of winemakers want to keep the characteristics of new wood without overpowering the wine and puncheons are great for that."
The upswing in puncheon usage also seems to pertain to fermentation as well.
"We don't like using plastic or stainless steel for fermentation, so we're using puncheons," says Tracey Brandt of A Donkey and Goat. "We think it makes a big difference."
Joel agrees.
"You get softer tannins with wood fermentation...lots of good sweet notes. You don't taste the oak on the wine. It's still a component, but it's more subtle."
What's your experience with using "big wood"? Email us at the address below and let us know what you think.
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Rhone Rangers to Gain Exposure in Los Angeles
The Rhone Rangers is proud to offer the first 40 Rhone Ranger member wineries to register for this event the chance to pour their Rhone varietals for representatives of Southern California's trade and media organizations at Los Angeles' prestigious Simon LA restaurant, located in the Hotel Sofitel.
The LA event will be open to TRADE AND MEDIA REPRESENTATIVES ONLY. And, again, the event is limited to only 40 member wineries, so we're sure it will fill up fast (if it hasn't already). Don't delay, register now!
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Mayonnaise
A mayonnaise recipe? Really? You bet. Try it!
It's really not all that tough to make, and once you try it, we're sure you'll agree that what you get with a good homemade mayo is far superior to that white stuff in the jar sitting on the supermarket shelf.
Try adding herbs like dill or thyme to the recipe...or even sauteed garlic!
This recipe comes courtesy of Jane O'Riordan's "Rhone Appetit" cookbook. Jane and her husband Bill Easton own and operate Terre Rouge/Easton Wines.
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