This Is What the 2006 Vintage "Tastes" Like

Check out what the 2006 Vintage "tastes" like according to Wordle, a cool program that creates word clouds out of text.

I plugged in the text from six or seven 2006 vintage tasting notes to see how often words were used. In Wordle, the more often words are used the larger they are in relation to other words.

It's not unusual that flavors or fruit or aromas should come up. But it's nice to see that delicious and integrated and abundance also make their presence known.

Give it a try. Show us how Steven Kent tastes to you. Make a wordle and we'll post the most delicious ones in a future blog post.

It's Soy Good...

Soy. Not a descriptor I would normally attach to a wine. Sushi maybe, wine no. I've seen this word used before to describe wine and as a matter of fact I have heard Steven refer to it several times with some of our pinots in La Rochelle. I never could quite get the soy. I just chalked it up to my amateur palate. Then I opened a bottle of the 2003 Garys' Vineyard Pinot Noir which was created especially for the Steven Kent Future Release Program. One sip and I was hit with a soy bomb. Yes, a soy bomb! It was unbelievable. Not only was the flavor amazing, but the mouthfeel was silky and coated my tongue like a cashmere jacket in autumn. It was perfect. How could I have missed this?

I thought back and remembered when we released this wine in 2005. We had never done a pinot before and I was not familiar with the grape. Sure, I had pinot noir prior to this but it was a casual acquaintance, not a varietal I could appreciate. I remember tasting the 2003 and enjoying it, but thinking I enjoyed cabernet more. Since its release I have had the honor of tasting many more pinots, whether our own at La Rochelle or those we bring in for tasting to compare and contrast with our own. While I still enjoy my cabernet, I have come to appreciate what pinot noir has to offer. I enjoy opening each bottle, wondering what flavor awaits me…will it be earthy…dark fruit…perhaps cardamom - a favorite of mine, or another spice??? Or maybe this time it's soy.

Grab a bottle of pinot and open it up…what do you taste???

New Wines Soon

I spent a very enjoyable last couple of days culling through our 2006 Ghielmetti Vineyard Merlot, Cabernet Franc, and Petit Verdot lots. I take a glass and a plastic cup and a wine thief and my clip board to the barrel stacks and a taste a sample from each barrel, write notes and grade each wine. Depending upon how far along in their lives the wines are, I am looking for different things.

At this point with the 2006 vintage, I am tasting wines that are pretty close to being where we want them for release. And boy did I find some spectacular wines, too. In part because of the success of the La Rochelle project (with its multitude of small lot wines), but mostly because we now have the right vineyard bearing a wide variety of wonderful fruit, we will be releasing very small lots of wine for all of guests that particularly display varietal typicity, deliciousness, interest, and world-class quality.

I have had the growing sense lately that the decisions I have made regarding, especially, the amount of time some of our Bordeaux varieties spend in wood, need to be revised. Generally, we use a fairly high percentage of new barrels, and it has been our practice to keep Cabernet in barrel a full two years. For the first vintage or so of the other Bordeaux, the practice has been the same. After tasting through these lots, however, I have found some wonderful fruit characteristics showing through at 18 months in barrel that may not be there at 24.

Though we have wine making protocols, they are not recipes. Each vintage is different and requires modified thought processes to make successful wines from them. I think it may play out, however, that we see a more general move to reducing time in barrel (or a higher percentage of older barrels) for more of our wines. Later this year expect a single barrel each of Cabernet Franc, Merlot, and Petit Verdot in the Barrel Room in both 750ml and magnum formats.

Are We Losing a Generation of Wine Lovers?

Steve Heimoff, a very thoughtful, and talented wine writer with Wine Enthusiast magazine posted a new entry on his blog questioning the interest "millenials" (those folks under 30) have in wine. The conclusions he cites don't make the winemaker's heart sing.

Those cited claim that colorful cocktails have taken the place and the dollar that wine had 5 years ago. Our recent experience at Steven Kent belies this, however.

I have absolutely no evidence for this except for my own, often bleary, anecdotal observations, but I think the number of young people who have visited us in the last year or so has increased dramatically.

And I think the chief reason for this is the same reason that gives me hope that we are building a true, wine-loving culture in California: wine isn't that big a deal any more.

By no big deal, I mean this new group of people ( I hate those generational labels!) is the first that has seen wine as a regular part of their every day experience. Mom and Dad weren't celebrating an anniversary, they were celebrating surviving the day. They knew that the wine they chose would not only ease the cares but also make the food they were eating taste better. A shared bottle of wine was the vehicle for re-connnection, for new-memory making.

In this case, familiarity breeds comfort. As the under-30's (sorry!) find the beginnings of their careers and the income that goes with it, the natural consequence, it seems to me, is that they begin to find their wine legs. The underpinnings have been erected; now they place their own favorites on this framework.

Welcome to wine and to Steven Kent!

Better Driveways Make Better Wines

Sometimes it is the little things that can have the largest and most important impact. And while the addition of a couple of thousand square feet of concrete doesn't make the world safe for democracy, it sure can improve the overall experience our guests can have.



Years of waxing and waning potholes led us to pave the entrance and part of the exit to our two tasting rooms. We hope that over the course of the next couple of years the entire roundabout will be similarly beautified.

Being a small company requires constant choices in how we spend our very limited resources. I think we finally have a handle on barrels and fruit sources (more important to the wine making process perhaps, but only a part of the entire equation), and it came time to make another quality statement.

From the very beginning, I have believed that ALL aspects of our winemaking and winetasting regimen need to be as perfect as possible to create the best possible experience. And though our wines have made a lot of friends, the entrance to our facility set the absolutely wrong tone for what was to come. Too often it takes too long to set the wrongs right. We've made a first step.

The Perfect Pillow

Just saw a great movie last night, an Irish film called Once. Small budget, made with great passion, and if you like music...incredible soundtrack. The acting was done by amateurs (both leads are musicians), there were no special effects, the performances were not actor-ly (but just what was called for!). What struck me right about the movie, and I felt this way about Lost in Translation the first time I saw it, was the absolute perfection of the tone of the movie.

There was a feeling about the movie that was just so authentic and natural and proportionate that to tweak any part of it would have been like drawing a mole on the Mona Lisa. Knowing when to leave well enough alone is one of the hardest things, though.

I fret a lot about this viz. the tasting experience we try to give our guests. It's not just the wine or just the staff or just the sign out front or the glassware...it is ALL of these things in a balanced, appropriate mix.

We strive to have just the right pillow in the chair (in a figurative sense, of course) for everyone who comes to visit. We don't want any discordant tone to interfere with the stories we are trying to tell through the wines we make.

What is most important to you in a Tasting Room experience? What is your perfect pillow?