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The LoCA Life & Times

In Lodi, wine comes first. And we wouldn’t have it any other way. Meet the passionate people behind our handcrafted wines and gnarly old vines.

Randy Caparoso
 
December 4, 2018 | Randy Caparoso

California’s first Mencía just released by Lodi’s PRIE Winery

Silvaspoons Vineyards' young Mencía block in Lodi's Alta Mesa AVA

At the beginning of this month (December 2018), PRIE Winery quietly released its 2017 PRIE Silvaspoons Vineyard Alta Mesa-Lodi Mencía ($33). Only 1 barrrel (adding up to 22 cases) was made; representing, as it were, the first commercial bottling of Mencía grown and produced in California – significant even if a single barrel is less than an eye-drop in the vast ocean of wine produced all around the world each year.

But it means something because, well, big things always start off as an inkling in someone's mind; followed by a first cautious, maybe even shaky, step. 

As wine grapes go, Mencía is a relatively little-known red wine varietal, even if cultivated in Spain’s Bierzo region probably since the days of the Roman Empire. While Mencía is not a mainstream varietal, there are more than a dozen different brands imported into the U.S. from Spain. Consequently, over the past twenty or so years, Mencía has become something of a wine geek’s varietal...

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Randy Caparoso
 
November 30, 2018 | Randy Caparoso

Steven Kent Mirassou aims to bring “fun” back into wine with Lodi grown Albariño and Garnacha

An emotionally attached Steven Kent Mirassou

Like many of Lodi’s own growers and vintners, Steven Kent Mirassou is a living, walking, talking piece of California wine history. In Mirassou’s case, as a representative of six generations of California winegrowing; his lineage tracing back to French emigrant Pierre Pellier, who first founded a winery and established vineyards in Santa Clara Valley (now buried under the edifices known as Silicon Valley) back in 1854.

In 1881 Monsieur Pellier’s oldest daughter Henrietta married another vintner named Pierre Huste Mirassou, and a classic California brand was born. In the 1960s, the family’s Mirassou Vineyards – by then, pushed down into Monterey County’s Salinas Valley by Bay Area urban sprawl – was among the vanguard of modern day California wine pioneers. Their mechanical harvested Chenin blanc (a first for the industry), for instance, set the standard for what was, for a time, California’s top selling premium varietal white. Prompting many a Lodi grower, of course, to also plant Chenin blanc by the hundreds of acres...

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Randy Caparoso
 
November 28, 2018 | Randy Caparoso

National Zinfandel Day Technical Workshop takes a keen, sobering look at the future of Lodi Zinfandel

To kick off 2018’s National Zinfandel Day week, this past November 14, over 100 winemakers and growers came together from both inside and outside the Lodi AVA for a Technical Workshop co-sponsored by the Lodi Winegrape Commission and ZAP (Zinfandel Advocates & Producers). This educational industry event took place in Oak Farm Vineyards’ historic redwood barn, built in 1864.

On the agenda were two 4-man panels – one representing “Growers’ Perspectives,” and the other “Winemakers’ Perspectives” – who addressed the current and future state of Lodi grown Zinfandel. Particularly, exactly what steps can be taken to save many of Lodi’s venerated old vine Zinfandel plantings, now in danger of disappearing as a result of the recent market plunge of both White Zinfandel and value priced red Zinfandels ($10 and under). Each panelist also presented two Zinfandel bottlings representing what they grow or produce...

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Randy Caparoso
 
November 19, 2018 | Randy Caparoso

The Wine Spectator gives credence to Lodi’s “rising tide” of premium winegrowing

First two pages of the Wine Spectator story on Lodi wine country, depicting Bokisch Vineyards' Markus Bokisch in his Terra Alta Vineyard (image courtesy of Wine Spectator; photograph by Michelle Drewes)

In the current (December 2018) issue of Wine Spectator – America’s most widely read wine magazine – Lodi is described as “the engine of California’s wine industry” in a 6-page spread, entitled Lodi Looks Ahead – California’s grapegrowing dynamo is adding fine wine to its résumé...

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Randy Caparoso
 
November 13, 2018 | Randy Caparoso

Thanksgiving shopping list: One dozen “very Lodi” wines

Winemaker's daughter (Marina Holman) with bounty of Lodi grapes

What makes a wine “very Lodi?”

First, it’s more than just grown and produced in Lodi. It’s also a wine that would be hard to duplicate elsewhere in the world.

The finer white wines grown in Lodi, for instance, tend to be light, fresh, and ringingly pure in their fruit qualities. The region’s dependable Mediterranean climate and well drained sandy soils dictate a lot of that. Lodi’s white wine specialists tend to pick their grapes early in the season – early August is the norm, but sometimes it’s as soon as late July – before the grapes reach higher sugar levels and before they lose their natural acidity. Lower sugars means moderate alcohol levels (12% to 13%), and more natural acidity means tingly tart tastes; framing the natural fruit aromas and flavors in a pristinely fresh, crisp packages...

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