Bodegas LAN

December 20, 2018
Circulation: 371,900

Let’s Talk Wine: 12 red hot wines for wine collectors

JoAnn Actis-Grande

Christmas Day is just around the corner. If you are like me, you save the most important gifts for last.

For the wine lovers on your list, I suggest giving them a special bottle of red wine (after all, it is
Christmas), one that can be enjoyed over the holidays or set aside for a special occasion or added to the
wine cellar.

The following list of wines, that fit a variety of budgets, are ones that I tasted this past year and found
them to be extra special.

2010 Bodegas LAN Gran Riserva Rioja

A traditional Spanish wine made from 90 percent Tempranillo and 10 percent Mazuelo grapes produce an
aromatic lovely wine with red fruit flavors and a silky mouthfeel. $22

Look for these wines at your favorite wine retailer, New Hampshire Liquor & Wine Outlets, or they may be
ordered directly from the winery.

Merry Christmas!

December 20, 2018
Circulation: 4,200

2018 Holiday Gift Guide

Leslie Sbrocco

It’s the heart of the holiday season and if you’re still looking for gifts or bottles to pour at parties to ring in

2019, here are some of my favorites from a year of tasting and traveling.
Cheers!

Impress for Less than $25

2010 LAN Gran Reserva, Rioja, Spain $24
There is no better value in the red wine world than Gran Reserva Rioja. With years of aging, this smooth
red is worth twice the price.

January 7, 2019
Circulation: 2,790,000

Lan Gran Reserva Rioja

Keith Beavers

RATING A
STYLE Red
BLEND Tempranillo, Carignan
VINTAGE 2010
APPELLATION Rioja
Spain
ABV 13.5%
PRICE $23.00 BUY THIS WINE

PERFECT FOR
Date Night, Dinner Parties, Pleasing A Crowd

DRINK IF YOU LIKE
Carignan, Merlot , Tempranillo

THE FULL REVIEW
L is for Logroño, A is for Álava and N is for Navarra. LAN has been making wine in Alta Rioja since the
70’s and is always a guarantee of quality and balance. This Gran Reserva (aged three years before
release) is classic Rioja, with mostly Tempranillo and a slice of Mazuelo (Carignan) for acidity. The combo
of American and French oak aging has kept this wine at just the right place, keeping it muscular yet lean
with classic aromas of cinnamon and vanilla wafting through the nose and palate along with ripe cherry
notes mingling with some tertiary hues of leather and tobacco leaf from its time in the bottle. At under $25
this is a steal of an awesome wine that will please a crowd.

January 11, 2019
Circulation: 87,270

Stofflet: A Quick Hit of Spanish Red Wine

Drew Stofflet

Ah, the dog days of January. Uncrowded slopes, empty streets. Except for the throngs headed to the yoga
studio to burn off that December belt.

In my annual nod to “Dry January” I am going to Spain, a country that seems just that. The greater part of

the country is given to continental and Mediterranean climes, with hot, sunny summers the rule. This is a

land of bold, spicy reds: big wines that are tempered by cool autumn nights and a soil composition favorable

to bright expressions of acidity. The chief varietals of Spanish wine, like tempranillo (though maybe the

most well known, it is not the most widely grown; that would be garnacha, or grenache), also lean toward
an acidic, spicy expression, further compounding the qualities to that end.

Spain is a vast playing field; from the mountains in the east, which include the mysterious regions of Priorat
and Montsant, to coastal Penedès, which produces the incredibly drinkable Spanish sparkling Cava.

The northwest coast offers sharp contrast: Galicia and Rías Biaxis’ experience Atlantic Ocean weather-fed
greenery, where crisp white wines like albarino are grown in misty rolling fields.

By far, the two most well known Spanish wine regions are Rioja and Ribera del Duero. Each features

garnacha and tempranillo in all of their regal Spanish glory. These are old, well established regions. Grapes

from Rioja were fed to the wineries of Bordeaux in the 18th century to uphold the robust French blends.
Some of the more expensive red wines in the world (outside of Bordeaux and Burgundy) come from Ribera

del Duero (from Flor de Pingus and Vega Sicilia). In fact, a mid-90-point 750 ml. 2013 Flor is going for $750

online, and a similar Vega fetches $450.

But in spite of those exceptional prices for a bottle of wine, it is my firm belief – and has been for the past
20 years, when wine exploded into this modern marketplace – that the best value in red wine the world over
(e.g. the most “bang for the buck”) is the Spanish red.

For example, take the 2013 Valsotillo Finca Buenavista Ribera del Duero. This tempranillo intrigues the

palate and mind with a silky, spicy and smoky entrance. Primary black cherry fruit evolves to purple plum

and black currant, while a great balance of acid and tannin keeps the woody-rustic wine moving. All of this

for $15.99 suggested retail. I could drink this wine all day. Dress it up for steak night or let it relax for a
backyard barbecue or late-night cocktail hour.

I tasted more tempranillo from Rioja, from two reputable producers, to round out my research this week.
Rioja (and its three sub-zones: Rioja Alta, Rioja Baja and Rioja Alavesa) lies just to the northeast of Ribera
del Duero, in north-central Spain. Wine has been made here since the time of the Phoenicians, several
hundred years “before Christ.” Written records on the subject have been found dating back more than a
millennium. Rioja has been a wine of kings and integral to the foundation of transportation and trade routes.
The give and take between Bordeaux is undeniable. Spanish grapes went to France, and advances in
winemaking knowledge came back to Spain.

Viña Bujanda is owned by brother and sister Carlos and Pilar Martínez-Bujanda Irribarria, whose family has
been making wine since the late 1800s. The modern estate was established in 2009 in the small village of

Oyon, with vines in the Rioja Alta and Rioja Alavesa zones. Sandy loam and clay make alkaline soils that

drain well yet hold just enough moisture. Moderate heat and slow maturity toward harvest produce grapes
of impeccable potential. Natural farming uses organic compost instead of chemicals.

The 2011 Vina Bujanda Rioja Reserva is a wine of sensible alcohol (13 percent) made in well used large
American and French oak vessels which retains a brightness and freshness and allows the depth of this
100 percent tempranillo to shine. Raspberry to black cherry with anise and pepper spices, gentle wood
aging and the vineyard expression of acid and tannin make this a classic red wine, one that is neither too
much of this nor that, with everything you want in a glass of wine. If I were trying to describe a template for
red wine to a newbie, this is a wine I could refer to. Food pairings are a snap: crispy-skin chicken, burgers,
steak, barbecue, even pasta dishes, grilled veggies and pizza.

Bodegas LAN may not be a household name, but it is no stranger to wine-shop shelves or hip restaurant
lists. LAN is a modern winery founded in 1972 with a mission to respect the deep historical traditions of
Spanish wine. Its name is based on the initials of three provinces within La Rioja (not the same as the three
zones mentioned above): Logroño, Alava and Navarra. The vines are held in the same zones as Bujanda’s:
Rioja Alta and Rioja Alavesa.

The 2010 Bodegas LAN Rioja Gran Reserva is a grand-daddy of a wine. “Gran Reserva” sees two years
in oak (in this case, again half American and half French) and three more in bottle before release. The fruit
is 90 percent tempranillo and 10 percent mazuelo. Sustainable practices are used here with no chemical
farming. Patient and practiced winemaking create a remarkable wine of style and substance. Garnet hues,
ripe red aromas, spicy notes of oak-driven vanilla, cinnamon and anise, with leather, cedar and cigar box.
It is full, deep, round and rich. Steal this wine for less than $25 retail.

Cheers! Remember: Wine reveals truth.

ASPEN DAILY NEWS Date: Friday, January 11, 2019
Location: ASPEN,CO
Spain-uary: Circulation (OMA): 14,900 (18)
Type (Frequency): Newspaper (D)
Page: 4
Section: Time Out
Keyword: Bodegas LAN

A Quick Hit

of Spanish Red Wine

BY DREW STOFFLET, TIME OUT WINE COLUMNIST

Ah, the dog days of 90-point 750 ml. 2013 Flor is going Page 1 of 2
January Uncrowd­ for $750 online, and a similar Vega
ed slopes, emp­ fetches $450.

ty streets. Except for the But in spite of those exceptional
throngs headed to the yoga prices for a bottle of wine, it is my firm
studio to burn off that De­ belief - and has been for the past 20
cember belt. years, when wine exploded into this
modern marketplace - that the best
In my annual nod to value in red wine the world over (e.g.
"Dry January" I am going to the most "bang for the buck") is the
Spain, a country that seems Spanish red.
just that. The greater part of
the country is given to con- For example, take the 2013 Val­
sotillo Finca Buenavista Ribera del
tinental and Mediterranean climes, Duero. This tempranillo intrigues the
with hot, sunny summers the rule. palate and mind with a silky, spicy and
This is a land of bold, spicy reds: big smoky entrance. Primary black cherry
wines that are tempered by cool au­ fruit evolves to purple plum and black
tumn nights and a soil composition currant, while a great balance of acid
favorable to bright expressions of and tannin keeps the woody-rustic
acidity. The chief varietals of Span­ wine moving. All of this for $15.99
ish wine, like tempranillo (though suggested retail. I could drink this
maybe the most well known, it is not wine all day. Dress it up for steak night
the most widely grown; that would or let it relax for a backyard barbecue
or late-night cocktail hour.
be garnacha, or grenache), also lean
toward an acidic, spicy expression, I tasted more tempranillo from Ri­
further compounding the qualities oja, from two reputable producers,
to that end. to round out my research this week.
Rioja (and its three sub-zones: Rioja
Spain is a vast playing field; from Alta, Rioja Baja and Rioja Alavesa) lies
the mountains in the east, which just to the northeast of Ribera del Du­
ero, in north-central Spain. Wine has
include the mysterious regions of been made here since the time of the
Priorat and Montsant, to coastal
Penedes, which produces the in­ Phoenicians, several hun­
dred years "before Christ."
credibly drinkable Spanish sparkling Written records on the sub­
ject have been found dating
Cava. back more than a millenni­
The northwest coast offers sharp um. Rioja has been a wine
of kings and integral to the
contrast: Galicia and Rias Biaxis' ex­ foundation of transporta­
perience Atlantic Ocean weather-fed tion and trade routes. The
greenery, where crisp white wines give and take between Bor­
like albarino are grown in misty roll­ deaux is undeniable. Span­
ish grapes went to France,
ing fields.
By far, the two most well known and advances in winemakin·g knowl­
edge came back to Spain.
Spanish wine regions are Rioja and
Ribera del Duero. Each features gar­ Vina Bujanda is owned by
nacha and tempranillo in all of their brother and sister Carlos and Pilar
Martfnez-Bujanda lrribarria, whose
regal Spanish glory. These are old, family has been making wine since
well established regions Grapes the late 1800s. The modern estate
from Rioja were fed to the wineries was established in 2009 in the small
village of Oyon, with vines in the Rio-
of Bordeaux in the 18th century to
uphold the robust French blends.
Some of the more expensive red
wines in the world (outside of Bor­
deaux and Burgundy) come from
Ribera del Duero (from Flor de Pin­
gus and Vega Sicilia). In fact, a mid-



January 14, 2018
Circulation: 586,580

What To Drink Now: Spanish Wines
Hayley Hamilton Cogill

Rioja Tempranillo
French oak aging reigns in many parts of the world, but Rioja has always been drawn to using vanilla and
sweet spice-filled American oak Tempranillo adapts beautifully to American oak. Today many Rioja
producers use both French and American oak barrels to create their wines.
Bodegas LAN Crianza ($11) celebrates this combination by aging their Tempranillo, with a touch of
Mazuelo, in a combination of French and American oak barrels for 14 months, followed by nine months of
bottle age, for a balanced wine with vanilla, raspberry, and cherry. LAN Viña Lanciano ($30) takes the blend
a step further by melding 85 percent Tempranillo, 10 percent Graciano and 5 percent Mazuelo, from hand-
picked 30-year-old vines, aging the wine for one year in French and six months in Russian oak barrels, and
then aging another 18 months in bottle before release. The resulting wine is smooth and refined, highlighting
cherry liqueur and hazelnut, with well-integrated tannins.

ARIZONA DAILY STAR Date: Friday, January 25, 2019
Location: TUCSON, AZ
Circulation (OMA): 55,714 (70)
Type (Frequency): Newspaper (D)
Page: 16
Section: Saddlebag Notes
Keyword: Bodegas LAN

Occasional Wines

(PHOTO BY TOM OETINGER)

Pete and Jeanne Snell offer a unique "Arizona only" tasting
opportunity at the Arizona Wine Collective in St. Philips
Plaza.

By Tom Oetinger for 12 years they owned and Patrons have an opportu- Page 1 of 2
operated two running shoe nity to sample a flight of
One of my favorite things stores herein Tucson. Their five wines for $12 and bot­
about being involved in the interest in wine began as a tles are available for pur­
winebusinessis theendless hobby, expanding as they chase to take home or enjoy
varieties and options that traveled around the world on site. While meals are not
are available. Exploring on wine-centric vacations. served, customers are per­
different grapes, regions The idea of converting their mitted to bring their own
and even vintages keeps passion into a business appetizers or they can or­
my interest fresh. While I germinated as they spent der from two of the Plaza's
do have certain favorites time with veteran Arizo­ restaurants: Reforma and
I cannot imagine opening na grower and wine maker Union, which will deliver
the same wine night after Kent Callaghan. Pete and right to the tasting room.
night. This month's article Jeanne soon grew to under­ The wine list changes fre-
offers you two local op­ stand that Arizona wines quently as Jeanne and Pete
portunities to expand your were underappreciated regularly evaluate offerings
palate and our second of and undervalued and saw from wineries statewide.
the 12 month wine chal- this situation as a business During my visit in Novem­
lenge suggestions. opportunity. They wanted ber 62 wines from 17 win-
to create an environment eries were on their list.
Exactly one year ago where people could explore
this month Arizona na- the broad variety of Arizo- One of the significant
tives Peter and Jeanne Snell na wines and discover for advantages of the Col-
opened the doors to the themselves how amazingly lective is the access that
Arizona Wine Collective. good they can be. customers have to prod-
Located within the Saint ucts not broadly distribut­
Philips Plaza on N. Camp­ The AZ Wine Collective ed, often only available at
bell at River, the Collective is situated on the southwest the winery tasting rooms.
is a tasting room that spe- corner of the St. Philips Jeanne best describes their
cializes in wines produced Plaza shopping complex. business model as "Tuc­
within the state of Arizo­ The environment is at­ son's very own chamber
na. The Snell's first careers tractive and bright, with a of commerce for the Ari-
were in the public relations rustic contemporary decor. zona wine industry!' The
and marketing sector, but



January 11, 2019
Circulation: 30,000

Drink Me

Valentine’s Day is almost upon us and that means bringing your best game to the table — including wine,
spirits or beer. This is not the time to cut corners, experiment or dabble with dodgy labels or make branding
mistakes. Count on the wines, spirits, and beers that won’t diminish your perfect evening and will, instead,
enhance the experience.
We’ve outlined some likely candidates to ensure your special someone knows how much you care.

Bodegas LAN Vina Lanciano 2012, $30.00

90% Tempranillo, 8% Graciano and 2% Mazuelo. Hand harvested from vines planted over 30 years ago in
the Viña Lanciano vineyard. The wine is aged for a total of 42 months. Intense and bright garnet colour.
Aromas of mature red cherries and black fruits like plum and blackberry. Silky, round, elegant palate
showcases that mature fruit. Complex and balanced with integrated tannins. It has a persistent and pleasant
finish. A remarkable wine with a distinguished and refined character.

February 8, 2018
Circulation:109,220,000

Wines Of The Week: When The Quest For Value Leads To Spain

Brian Freedman

The quest for value is among the most consistent themes in the world of wine. Regardless of budget, most
wine-lovers thrill to the prospect of opening bottles that taste great yet won’t make them pause when
deciding when to pop the corks. I have clients whose collections I’ve consulted on who, despite their
occasional affinity for names like Pétrus, DRC, Screaming Eagle, and others, have asked me what I’d
recommend opening on a random Tuesday night with family or friends. Truthfully, most of them have
wondered the same thing.

The trick, I always tell them, is to find wine that tastes like it costs a lot more than what they actually paid.
Often, that means looking to Spain.

Despite the fact that Spain is home to highly collectible and often coveted names like Vega Sicilia, R. López
de Heredia, Clos Mogador, Numanthia, and others, it’s also a reliable source of wines that provide immense
pleasure without requiring a big spend at all. (As an aside, the best wines from the above-named producers
are absolutely worth the money if they are within your personal budget.)

My white Wine of the Week embodies this idea of tremendous bang for the buck in a particularly delicious
way. The Segura Viudas Reserva Heredad, though its looks like it costs a lot more than it does with its
heavy bottle and surfeit of metallic embellishments, is a mind-boggling value. And with almost three years
of age on the lees before it was disgorged, this blend of Macabeo and Parellada certainly over-delivers at
the under $25 you can typically find it for.

But there it is in the glass, a beautiful mouthful of preserved lemons, baked pears, marzipan, warm honey,
and spice, all sweetened up with a seam of butterscotch and anchored by aromas of bread dough. Pleasure
like this from a long-lees-aged sparkler is rare at the price point.

My red Wine of the Week is nothing short of shocking with its suggested retail price of just $20, but that’s
one of the many reasons I love Rioja as much as I do. The Bodegas LAN Rioja Reserva 2011 is a beautiful
demonstration of the infinite benefits of this particular category.

According to law, red Rioja Reserva must be aged for a minimum of three years prior to hitting shelves, of
which one of them is required to have been in cask and six months after that in the bottle. Yet for all of that
effort beforehand, the best of them also often reward further time in the cellar. This one certainly did.
A blend of 80% Tempranillo, 10% Garnacha, and 10% Mazuela, this particular example spent 12 months-
plus in American and French oak and then 24 months in the bottle prior to release. The result is a wine that
exemplifies Reserva at its peak, with evocative aromas of leather, tobacco, and spice to the blueberries
and plums, and flavors every bit as exciting, the cherries and brambly berries lifted with violets and more
of those generous spice notes. It can age for a few more years, but I love the place it’s in right now. If you
buy a bottle or three, this is the perfect time to drink them.

Segura Viudas Heredad Brut Reserva
Lively yet anchored on the nose, with lemon and bread dough taking turns at the fore, this excellent-value
Cava sure tastes like it costs a lot more than the sub-$25 you can find it for. A sweet yet balanced
butterscotch seam runs through flavors of preserved lemon, marzipan, baked pears, warm honey, and
sweet spice, all of which are carried on a texture that glides like velvet over the tongue. This is an excellent
example of the heights that Cava can achieve. Approx. $25

Bodegas LAN Rioja Reserva 2011

As soon as you pour this in the glass, it shows all the attributes you’d want in a Rioja Reserva at its peak:

Leather, tobacco, and warm brown spice yet with plenty of blueberry and plum fruit to lend it all life and lift.
These are complemented by a palate that is every bit as balanced, with acid and fine-grained tannins

lending structure to flavors of plums, brambly berries, cherries, and violets, all of it spiced and energetic

and impossible to put down. SRP: $20

February 28, 2019
Circulation: 35,000

Bodegas LAN Installs Rioja’s First “Stairway to Heaven”

2019 Art Installation Welcomes Visitors to the Viña Lanciano Vineyard for Logroño Design Festival

FOR IMMEDIATE RELEASE February 27, 2019 (New York, NY) – Bodegas LAN – known for its innovative
winemaking in Spain’s Rioja region – is once again sponsoring Concéntrico, The Logroño International
Festival of Architecture and Design for a third year. The 2019 installation, titled “Stairway to Heaven,” was
created by Madrid architect Juan Llamazares Argüelles. As a winner of the competition, Llamazares will
have his work featured in LAN’s Viña Lanciano vineyard in Rioja Alta. This extraordinary work will be a
staircase that soars 26 feet above the vineyard, and the 360º panoramic vista is a celebration of the eternal
beauty of the vineyards. Visitors are welcome to experience the work themselves from April 26 to May 1,
2019.

A 175-acre site planted to Rioja’s signature varieties, Viña Lanciano vineyard is one of the foremost sites
in Rioja Alta and is wholly owned by Bodegas LAN. Within it, the winemaking team – led by María Barúa –
follows sustainable practices promoting a living viticulture. “We work the soil in the long-term. We do not
apply any mineral or chemical fertilizer, only organic amendment when necessary,” reveals María. “We
never use herbicides or pesticides. The combination of this terroir with the varieties planted, the age, and
handling of the vineyard result in inimitable grapes.”

The winery will also be releasing new vintages into market this year beginning with top estate wine, Viña
Lanciano 2012, as well as classic wines, LAN Crianza 2015 and LAN Reserva 2012.

For more information about the LAN “Stairway to Heaven” art installation, please contact Stefanie
Schwalb, [email protected]. Learn more about Bodegas LAN at http://www.bodegaslan.com/.

About Bodegas LAN

With a connection to the land that is inherent to the origin of their winery, Bodegas LAN is named after the
first letters of the three provinces in the DOCa Rioja: Logroño, Álava and Navarra. Founded in 1972, LAN’s
innovative character is forged in each of the wines they make, based on conscientious vineyard
management and precision winemaking. Bodegas LAN seamlessly blends the best of Rioja tradition and
modern winemaking with their pioneer approach to aging in the highest quality oak barrels, crafted by the
world’s best coopers – including French, American, Russian and hybrids. With the remains of the Mantible
bridge as a witness throughout the centuries, the wholly owned Viña Lanciano has been – and continues
to be – the essence and origin of Bodegas LAN. From the very beginning in the 1970s, it has been the
winery’s bedrock and a symbol of its identity. Viña Lanciano is both a wine and a vineyard, made from vines
planted in one of the region’s most exquisite settings nestled on 175 acres. It is a representation of LAN’s
pioneering commitment and dedication to the land.

February 28, 2019
Circulation: 18,000

Bodegas LAN Installs Rioja’s First “Stairway to Heaven”

2019 Art Installation Welcomes Visitors to the Viña Lanciano Vineyard for Logroño Design Festival

FOR IMMEDIATE RELEASE February 27, 2019 (New York, NY) – Bodegas LAN – known for its innovative
winemaking in Spain’s Rioja region – is once again sponsoring Concéntrico, The Logroño International
Festival of Architecture and Design for a third year. The 2019 installation, titled “Stairway to Heaven,” was
created by Madrid architect Juan Llamazares Argüelles. As a winner of the competition, Llamazares will
have his work featured in LAN’s Viña Lanciano vineyard in Rioja Alta. This extraordinary work will be a
staircase that soars 26 feet above the vineyard, and the 360º panoramic vista is a celebration of the eternal
beauty of the vineyards. Visitors are welcome to experience the work themselves from April 26 to May 1,
2019.

A 175-acre site planted to Rioja’s signature varieties, Viña Lanciano vineyard is one of the foremost sites
in Rioja Alta and is wholly owned by Bodegas LAN. Within it, the winemaking team – led by María Barúa –
follows sustainable practices promoting a living viticulture. “We work the soil in the long-term. We do not
apply any mineral or chemical fertilizer, only organic amendment when necessary,” reveals María. “We
never use herbicides or pesticides. The combination of this terroir with the varieties planted, the age, and
handling of the vineyard result in inimitable grapes.”

The winery will also be releasing new vintages into market this year beginning with top estate wine, Viña
Lanciano 2012, as well as classic wines, LAN Crianza 2015 and LAN Reserva 2012.

For more information about the LAN “Stairway to Heaven” art installation, please contact Stefanie
Schwalb, [email protected]. Learn more about Bodegas LAN at http://www.bodegaslan.com/.

About Bodegas LAN

With a connection to the land that is inherent to the origin of their winery, Bodegas LAN is named after the
first letters of the three provinces in the DOCa Rioja: Logroño, Álava and Navarra. Founded in 1972, LAN’s
innovative character is forged in each of the wines they make, based on conscientious vineyard
management and precision winemaking. Bodegas LAN seamlessly blends the best of Rioja tradition and
modern winemaking with their pioneer approach to aging in the highest quality oak barrels, crafted by the
world’s best coopers – including French, American, Russian and hybrids. With the remains of the Mantible
bridge as a witness throughout the centuries, the wholly owned Viña Lanciano has been – and continues
to be – the essence and origin of Bodegas LAN. From the very beginning in the 1970s, it has been the
winery’s bedrock and a symbol of its identity. Viña Lanciano is both a wine and a vineyard, made from vines
planted in one of the region’s most exquisite settings nestled on 175 acres. It is a representation of LAN’s
pioneering commitment and dedication to the land.

March 13, 2019
Circulation: 4,600

Welcome Spring with Flavorful Whites and Lighter Red Wines

Cindy Rynning

Now that many of us long-suffering folk can see beyond the “Endless Winter”, we’re changing our food and
wine choices to reflect a heightened anticipation of Spring. I’m starting to say “farewell” to those hearty
soups and heavy pasta dishes and “oh, yeah!” to dishes including fresh seafood, the bounty of the garden
or light, herb-driven meats. Instead of a bold Cabernet by the fire, I’m gravitating towards flavorful whites
and lighter red wines that have a semblance of power yet embrace the palate with a promise of sunshine
and a gentle breeze.

The following wines, received as samples, may temper your memories of ice, snow, and freezing
temperatures then introduce “all the feels” of Spring with every sip. And don’t worry, I’ll be recommending
plenty of rosés soon!

Tempranillo – The results of your first barbeque of the season call for a glass or two of the LAN Reserva
2011 ($20) for pairing. A glorious example of wine from Spain, the wine was produced from 92%
Tempranillo and 8% Graciano grapes from 20-25 year old vineyards in the Rioja Alta and Alaveso
subzones. Wafting from the glass were aromas of bright, juicy cherries, sweet spice, blueberries and plums.
Mouthwatering acidity and soft tannins provided a foundation on which flavors of vanilla, spice, and red fruit
rang true. Gentle yet bold, the wine was aged for 16 months in American and French oak barrels then
another 24 months in the bottle before release.

March 19, 2019
Circulation: 5,000

Bodegas LAN: Rioja in Three Letters

Brianne Cohen

At the Wine Bloggers Conference in Walla Walla last October, I attended a seminar about the wines
of Bodegas LAN, led by Doug Frost, one of only four people in the world with both the MW and the MS
certification. The thought of that seriously makes my head hurt. I digress......

Bodegas LAN was “born” in 1972 and is named after the initials of the three political provinces in the DOCa
Rioja: Logroño (now La Rioja), Álava, and Navarra. LAN blends the best of Rioja tradition with modern
winemaking and an innovative approach to oak use. They own 20,000 barrels, so there are a lot of oak
options. Signature handling of oak includes the use of Russian oak, hybrid oak barrels with American
staves, and French oak tops and bottoms. Yes, they use Russian barrels, and they admit it! Overall LAN
has evolved into a more modern winery versus a traditionalist. They make wines in the international style.
This helps the international market understand what they do and helps move bottles…the ultimate goal!!

In Rioja there is a good number of women winemakers and oenologists. According to Doug, women are
making more “exciting” wines in the Rioja, such as María Barua at the helm of winemaking at Bodegas
LAN. Though we all know that good winemaking actually begins in the vineyard. The 72-hectare (178 acre)
estate vineyard is named Viña Lanciano and is situated between the sub-regions of Rioja Alta and Rioja
Alavesa. Bodegas LAN subscribes to sustainable viticulture with no mineral or chemical fertilizer (only
organic solutions, as needed) use. And no herbicides or pesticides.

Credit: Bodegas LAN
At the vineyard, the continental climate is moderated by the Cierzo and Solano winds. The vineyard is
nestled between the Cantabrian mountain range and a loop of the River Ebro, which both shield the vines
from extreme frosts and summers. Many think that Rioja is just HOT. It can be, but it is not a one-trick pony.
It is close to the Atlantic and also has Mediterranean influences.
Viña Lanciano offers well-drained soils of sandy loam (including pebbles, gravel, and sand). Consequently,
the vines dig their roots deep into the soil for nutrients. The vines (planted to: Tempranillo, Mazuelo,
Graciano, and Garnacha) are old, low-yielding and between 40-60 years of age.

Credit: Bodegas LAN

LAN Classic Range

Grapes sourced from long-standing suppliers in the Rioja Alta and Rioja Alavesa.

LAN Crianza 2014 $14 (95% Tempranillo, 5% Mazuelo)

Young, fresh fruit on this value-priced, everyday red wine. Bright, juicy red fruit plus black cherries. Medium,
well-integrated tannins plus a whisper of tertiary notes (coffee and chocolate).

LAN Reserva 2011 $20 (92% Tempranillo, 8% Graciano)

A nice interplay of lovely fruit plus some savory notes. The oak influence is starting to show here. This wine
tells a beautiful Old World story in the glass…..and that whole story is a bargain at $20. Compare that to
the sea of shitty, commercial $20 wines out there. The best wine tip (as far as finding a good value), is to
go to the Old World!

LAN Gran Reserva 2010 $25 (90% Tempranillo, 10% Mazuelo)

In order to meet the “Gran Reserva” category in Rioja, the wine must have a minimum of 5 years aging: at
least 24 months in oak plus at least 24 months in bottle. This wine sees 24 months in barrel plus 36 months
in bottle before release. If this wine was a music style, it would be an R&B slow jam…..some baby makin’
music! It’s slow…..smooth……and warm. Notes of cigar box (smoke) plus spice box moves into licorice
and coffee bean on the back palate. Also some garrigue notes (fennel/cumin). Will continue to age for 20+
years.

LAN D-12 2014 $20 (100% Tempranillo)

The winemaker’s favorite tank (#12). Produced with select wines from small parcels in the Rioja Alta and
Alavesa. Vignerons choosing their favorite tank to keep and drink themselves is a tradition in Rioja.

LAN Estate Range

Reflects the unique identity of Viña Lanciano, the estate vineyard.

Viña Lanciano Reserva $30 (87% Tempranillo, 8% Graciano, 5% Mazuelo)

Named in homage to the vineyard, and is the flagship wine. Oh yeah……big ass tannins. But very well-
integrated. Give me some food here, and I’m a happy girl!

LAN Edición Limitada $50 (87% Tempranillo, 9% Mazuelo, 4% Graciano)

All grapes come from carefully hand-selected vines of very low production in the “Pago El Rincón” area of
the vineyard.

Culmen Reserva $65 (88% Tempranillo, 12% Graciano)

All grapes come from carefully hand-selected vines of very low production in the “Pago El Rincón” area of
the vineyard. This wine is only produced in excellent vintages. A perfumed note makes this wine very
special. Especially tannic plus a savory/garrigue note.

March 24, 2019
Circulation: 34,770

Pairing Wine With Pizza; And A Whole Lot More

Tom Marquardt and Patrick Darr

If you are like most people, you’ll be having pizza sometime this weekend as watch your favorite team
competing in the NCAA basketball tournament. There is something about America’s most favorite comfort
food that manages to find itself in the hands of weekend warriors looking for a carefree dinner. Maybe it’s
the combination of cheese and tomatoes spread over bread that makes this dish so enticing – or maybe
it’s just something that requires no plate or fork and can eaten in front of the television.

Historians believe that pizza started in Italy as focaccia. Various items were added to the bread, but it was
American tomatoes brought to Italy that created the pizza we know today. Italian immigrants brought it to
our shores in the late 19th century.

Whatever the history, pizza is hardly a waning fad. Look around and you can find more pizzerias than ever
with geographical specialties from every corner of the earth: New York, Chicago, Hawaii, Sicily – and styles
– margherita, neopolitan, pissaladiere.

While soda or beer are most often associated with pizza, there are a number of wines that marry well with
it too.

When we have pizza at our house, we turn to our most simplistic wines. We’re not dealing with sterak here,
so opening a complex cabernet sauvignon is a waste of money. Instead, we like to pair fruity red wines –
zinfandel, syrah and barbaras — with tomato-based pizzas. These inexpensive wines marry well with the
tomatoes, meat and crust. If you have a cheese-only pizza, you can serve fruity white wine, such as pinot
grigio.

These are 10 great wines to share with a slice of pizza this weekend:

Bodegas LAN Reserva Rioja 2011 ($20). This beauty should be on every Rioja lovers list. Delicious cherry
and plum elements display an elegant oak frame. The rear label gives a visual display of this wines expected
evolution.

March 26, 2019
Circulation: 460,980

Wine, etc.: Going for Pizza? Pick any of these 10 Great Wines

Tom Marquardt and Patrick Darr

f you are like most people, you’ll be having pizza sometime this weekend as watch your favorite team
competing in the NCAA basketball tournament.

There is something about America’s most favorite comfort food that manages to find itself in the hands of
weekend warriors looking for a carefree dinner. Maybe it’s the combination of cheese and tomatoes spread
over bread that makes this dish so enticing – or maybe it’s just something that requires no plate or fork and
can be eaten in front of the television.

Historians believe that pizza started in Italy as focaccia. Various items were added to the bread, but it was
American tomatoes brought to Italy that created the pizza we know today. Italian immigrants brought it to
our shores in the late 19th century.

Whatever the history, pizza is hardly a waning fad. Look around and you can find more pizzareias than ever
with geographical specialties from every corner of the earth: New York, Chicago, Hawaii, Sicily – and styles
– margherita, neopolitan, pissaladiere.

While soda and beer are most often associated with pizza, there are a number of wines that marry well with
it too.

When we have pizza at our house, we turn to our most simplistic wines. We’re not dealing with steak here,
so opening a complex cabernet sauvignon is a waste of money.

Instead, we like to pair fruity red wines — zinfandel, syrah and barbaras — with tomato-based pizzas. These
inexpensive wines marry well with the tomatoes, meat, and crust. If you have a cheese-only pizza, you can
serve fruity white wine, such as pinot grigio.

These are 10 great wines to share with a slice of pizza this weekend:

Bodegas LAN Reserva Rioja 2011 ($20). This beauty should be on every Rioja lovers list. Delicious cherry
and plum elements display an elegant oak frame. The rear label gives a visual display of this wines expected
evolution.

Date: Wednesday, March 27, 2019
Location: ANNAPOLIS, MD
Circulation (OMA): 17,454 (24)
Type (Frequency): Newspaper (D)
CAPITAL Page: 1,2

Section: Flavor
Keyword: Bodegas LAN

LIBATIONS based pizzas. These inexpensive winesmarry
well with the tomatoes, meat, and crust. If
Going for you have a cheese-only pizza, you can serve
pizza? Here fruity white wine, such as pinot gsrhiagrioe.
These are t1h0isgrweeaetkweninde:s to with a
slice ofpizza

Cusumano Nero d'A.vola 2017 ($12).
Here's a delicious, fruity wine that goes well
with white, margherita or tomato-based
pizza. Made entirely from nero d'A.vola
are 10 great gforrawpeasrdgraonwdnbriignhSt irceidlyb, etrhriys easy wine has
fruit.
FaCmeigclcihai20C14hi(a$n3t6i). GCleansesriocuos bRlaiscekrcvheerdryi
wines to try and dried herb aromas with red berry fruit
and bright acidity. It is a blend ofsangiovese,
canaiolo and colorino grapes.
If you are like most people, you'll be Masseria Li Veli Passamante Sallee
having pizza sometime this weekend as
watch your favorite team competing in Salentino 2016 ($14). This is an incredible
the NCAA basketball tournament. deal from the Salento region of southern
Italy. Juicy red fruit flavors stem from the
There is something about America's ndeeglircoioaumsa. ro grape variety. Soft tannins,
most favorite comfort food that manages
to find itself in the hands of weekend Masseria Li Veli Orion Primitivo 2016
warriors looking for ($14). A relative of the American zinfandel
a carefree dinner. gwriatphea, this primitivo has ripe cherry flavors
Maybe it's the combi­ dose ofspice and a soft texture.

'V nation of cheese and Masseria Li Veli ASKOS Susumaniello
tomatoes spread over Salento IGT 2016 ($21). The name of this
WINE, ETC. bread that makes this wine is hardly easy to pronounce or remem­
Tom Marquardt dish so enticing - or ber, but you won't forget the fresh and juicy
and Patrick Darr maybe it's just some­ red berry flavors of this quaffable wine.
thing that requires Raspberries and rhubarb notes abound. It's a
no plate or fork and glirgehattfmaraet.ch to pasta, pizza, burgers and other
can be eaten in front
ofthe television.

Historians believe
that pizza started in Italy as focaccia.
Various items were added to the bread, OZV Old Vine Zinfandel 2016 ($13). This
but it was American tomatoes brought to reasonably priced zinfandel from Oak Ridge
Italy that created the pizza we know Winery has generous raspberry and black­
tooudrasyh. oIrteasliainnthime mlatiger1a9nthtscebnrotuurgyh. t it to berry flavors with oak-infused vanilla notes.

Whatever the history, pizza is hardly a Tasca Tascante Estate Ghiaia Nera 2016
waning fad. Look around and you can ($20). Made exclusively from nero mascalese
find more pizzareias than ever with Mgraopuenst Egrtnoaw, nthiosnSitchileiannowrtihneeaisst slope of
geographical specialties from every cor­ pure fun.
ner of the earth: New York, Chicago, Young, vibrant red fruit flavors and soft
Hawaii, Sicily - and styles - margherita, tannins makes it a drinkable wine to share
neopolitan, pissaladiere. with burgers, pizza or pasta.

While soda and beer are most often Ventisquero Grey Glacier Garnacha
associated with pizza, there are a num­ Carinena Mataro Colchagua Valley 2017
($20). A fruit-forward blend of 62 percent
grenache, 20 percent carignan and 19 percent
See WINE, page C2 mourvedre. Strawberries and raspberry
her of wines that marry well with it too. notes dominate this very well-crafted red Page 1 of 2
wine. Delicious!
When we have pizza at our house, we turn
to our most simplistic wines. We're not Bodegas LAN Reserva Rioja 2011 ($20).
dealing with steak here, so opening a Tliis beauty should be on every Rioja lovers
complex cabernet sauvignon is a waste of list. Delicious cherry and plum elements
money. display an elegant oak frame. The rear label

Instead, we like to pair fruity red wines -
zinfandeL syrah and barbaras -with tomato-



Date: Wednesday, March 27, 2019
Location: GLEN BURNIE, MD
Circulation (OMA): 10,151 (24)
Type (Frequency): Newspaper (2WK)

Page: 1,2
Section: Flavor
Keyword: Bodegas LAN

LIBATIONS based pizzas. These inexpensive wines marry
well with the tomatoes, meat, and crust. If
Going for you have a cheese-only pizza, you can serve
pizza? Here fruity white wine, such as pinot gsrhiagrieo. with
These are t1h0isgrweeaetkweninde: s to a
slice ofpizza

Cusumano Nero d'A.vola 2017 ($12).
Here's a delicious, fruity wine that goes well
with white, margherita or tomato-based
pizza. Made entirely from nero d½.vola
are 10 great gforrawpeasrdgarnowd nbriignhtSirceidlyb, etrhriys easy wine has
wines to try fruit.
Cecchi Chianti Classico Riserve di
Famiglia 2014 ($36). Generous black cherry
and dried herb aromas with red berry fruit
and bright acidity. It is a blend of sangiovese,
canaiolo and colorino grapes.
If you are like most people, you'll be Masseria Li Veli Passamante Sallee
having pizza sometime this weekend as
watch your favorite team competing in Salentino 2016 ($14). This is an incredible
deal from the Salento region of southern
the NCAA basketball tournament. Italy. Juicy red fruit flavors stem from the
There is something about America's dneeglircoioaumsa. ro grape variety. Soft tannins,
most favorite comfort food that manages
to find itself in the hands of weekend Masseria Li Veli Orion Primitivo 2016
warriors looking for ($14). A relative of the American zinfandel
a carefree dinner. gwriatphea, this primitivo has ripe cherry flavors
Maybeit's the combi­ dose ofspice and a soft texture.
nation of cheese and
tomatoes spread over Masseria Li Veli ASKOS Susumaniello
bread that makes this Salento IGT 2016 ($21). The name of this
dish so enticing - or wine is hardly easy to pronounce or remem­
'V maybe it's just some­ ber, but you won't forget the fresh and juicy
red berry flavors of this quaffable wine.
thing that requires Raspberries and rhubarb notes abound. It's a
WINE, ETC. no plate or fork and glirgehattfmaraet.ch to pasta, pizza, burgers and other
can be eaten in front Rutherford Ranch Two Range Red
Tom Marquardt ofthe television.
and Patrick Darr W"me 2016 ($20). We like this juicy blend of
Historians believe merlot, petite sirah, cabernet sauvignon, and
that pizza started in Italy as focaccia.
Various items were added to the bread, cabernet franc. Full body with raspberry
but it was American tomatoes brought to notes and hints ofchocolate.
Italy that created the pizza we know OZV Old V"me Zinfandel 2016 ($13). This
tooudrasyh. oIrteasliiannthime mlatiger1a9nthtscbenrotuurgyh. t it to reasonably priced zinfandel from Oak Ridge
Winery has generous raspberry and black­
Whatever the history, pizza is hardly a berry flavors with oak-infused vanilla notes.
waning fad. Look around and you can
find more pizzareias than ever with Tasca Tascante Estate Ghiaia Nera 2016
($20). Made exclusively from nero mascalese
geographical specialties from every cor­ gMraopuenst Egrtnoaw, nthiosnSitchileiannowrtihneeaisst slope of
ner of the earth: New York, Chicago, pure fun.
Hawaii, Sicily - and styles - margherita, Young, vibrant red fruit flavors and soft
neopolitan, pissaladiere. tannins makes it a drinkable wine to share
While soda and beer are most often with burgers, pizza or pasta.
associated with pizza, there are a num­
Ventisquero Grey Glacier Garnacha
Carinena Mataro Colchagua Valley 2017
See WINE, page C2 ($20). A fruit-forward blend of 62 percent
her ofwines that marry well with it too. gmreonuarcvhede,r2e0. percent carignan and 19 percent
Strawberries and raspberry
When we have pizza at our house, we turn notes dominate this very well-crafted red
to our most simplistic wines. We're not wine. Delicious!
dealing with steak here, so opening a Bodegas LAN Reserva Rioja 2011 ($20).
complex cabernet sauvignon is a waste of Tliis beauty should be on every Rioja lovers
money. list. Delicious cherry and plum elements
display an elegant oak frame. The rear label
Instead, we like to pair fruity red wines -
zinfandel, syrah and barbaras - with tomato-

Page 1 of 2



April 29, 2019
Circulation: 7,740

The Weekly Dozen – High & Low

Roger Morris

Most high-priced wine and spirits can justify their prices by their quality, the work that went into the wine
and sometimes by their rarity. But fortunately, many inexpensive bottles are also quite good and real
bargains.

This week, we have a good mixture of both.
2017 Reata Sonoma Coast Chardonnay ($20). Straightforward and crisp with creamy spice in the finish.
2018 Swanson San Benito Pinot Grigio ($21). One of the best Grigios I’ve tasted outside of northeastern
Italy – quite floral, yet racy and well-balanced.
2017 Jordan Russian River Chardonnay ($31). Very lively and fresh-apple fruity –almost juicy – finished
with a dash or two of creamy oak.
2017 Ott “Château de Selle’ Côtes de Provence Rosé ($52). Fullish in body with light citrus flavors and lots
of metallic minerality.
2015 LAN Rioja Crianza ($13). A bargain and delicious, with very smooth and lightly creamy berry flavors
with good tannins and structure.
2015 Inama Veneto Caremere “Piu” Rosso IGP ($21). Bordeaux-like, with nice combo of dried yet still juicy
red fruits and light green herbal flavors.
2012 LAN “Lanciano” Rioja Reserva ($23). Nice lean flavors and textures with mellow wood notes.
2015 Left Coast “Latitude 45” Willamette Valley Pinot Noir ($31). The same geographic parallel as
Burgundy, btw – Very well done, with rich concentration of ripe raspberry flavors, without being heavy or
sweet, and with good texture.
2014 Zuccardi “José Zuccardi” Valle de Uco Malbec ($43). Ripe, rich but not overly concentrated cherry
flavors with nice savory notes – smooth and complex, yet refreshing.
2015 Luce Toscana IGT ($106). Lovely, smooth cherry fruit with intriguing savory notes and well-integrated
tannins.

Kentucky Owl “Confiscated” Bourbon ($125). At 48.2%. Lightly spicy with lots of vanilla and splintery oak –
lots of bite. A serious whiskey.

Prices listed are generally SRP or from wine-searcher.com.

SOMM JOURNAL (THE) Date: Wednesday, May 01, 2019
sommelier. surillmit Location: ENCINO, CA
Circulation (OMA): 67,000 (N/A)
Type (Frequency): Magazine (6Y)
Page: 72,73,74,75,76....
Section: Main
Keyword: Carinena

.-�-r.,•�,. .�."1' fl

.
I1 . .

At the recent Sommelier Summit. The SOMM Journal"s pone/ of experts convened at the Culinary Institute of America (CIA)

cd Copia in Napa to discuss terroir and flavor profiles from diver�e regiorn t/1roughout Spain one/ Portugal. �rom left to right:
Lorea Anwtric1. Area Manager. Bodegcis LAN. Rioja: Nicole Andrus, European Sales Director. Trinchero f:°amily £states: Colin
McNeil. Coliforniu Soles Mm109er. J Gwcia CarriOn: Jean l-loc{ligcr. Consulting Winemaker, Pcr·inC>t, Priorot; Bob Bath, MS,

moderator and J.-1€-ad Beverage Professor at the CIA at Greystone: £van Goldstein. co-founder of Full Circle Wine Solutions.
1cµrcs.cnti119 Wines. of Alentcjo: Poul 1-/oclges, SoCol Nonage,. Vineyorcl Bronds; one/ Joshua Blissett. Northern California Area
Manager. Frederick Wildman & Sons.

Page 1 of6



SOMM JOURNAL (THE) Date: Wednesday, May 01, 2019
Location: ENCINO, CA
Circulation (OMA): 67,000 (N/A)
Type (Frequency): Magazine (6Y)
Page: 72,73,74,75,76....
Section: Main
Keyword: Carinena

RIOJA, SPAIN PRIORAT, SPAIN

Wine: Vina Lanciano 2012 Reserva Wine: Perinet 2015 Priorat DOQ, Spain
Presented by: Jean Hoefliger. Consulting Winemaker.
Presented by: Lorea Amatria, Area Manager. Perinet (and Winemaker for Alpha Omega, Napa)
Bodegas LAN
If you ignore architectural clues, a first
The classic aphorism "location, location, location" is the glance at the vineyards of Priorat gives
a solid impression of hilly winegrowing
best description of Bodegas LAN's terroir-expressive sites similar to those seen elsewhere in
the winemaking world. But when you
vineyard-designate site, which is responsible for the stand in the vineyards with their steep
slopes and varied aspects, sensing the
vivid flavors of the Vina Lanciano.The qualifier"Reserva" cool Mediterranean breeze as flinty
stones crackle under your feet, it's no
signifies the patience exercised in the winery as these exaggeration to say that the terroir
comes alive.
flavors developed and came alive during lavantamiento
Priorat wines were first developed
(the French say "elevage") and bottle aging. by Carthusian monks in the 12th century (the term "prio­
rat" means priory).Surrounded by the Montsant Moun­
The name LAN is tains of Catalonia, the area does resemble a "stairway to
God"-or esca/adei, the original Latin name-with its
an acronym based on elevation changes.

the initials of three Consulting winemaker Jean Hoefliger reminded us that
while "Pr-iorat was the 'poster child' for emerging wines of
provinces that form Spain, now its potential is being realized. Here wine is not
considered a luxury good as it still is in most of the U.S.,
Spain's DOCa Rioja: rather a part of the culture and day-to-day life."

Logrono (currently part Perinet's three estate vineyards are characterized by
their varietal mix as well as their slope and aspect.The
of La Rioja),Alava, and north f- acing Mas d'en Xes furnishes Cabernet and Syrah
while its northeastern slope supports Gamatxa and
Navarra.The vineyard Carinyena (alternative spellings for Garnacha and Quj­
�. respectively).Other sites wrap around to sunnier
land is looped by a river southern exposures, and the steepest slopes are found
in the northeastern-facing Pendents vineyard, which is
which, together with strongly influenced by cooling Mediterranean winds.

the forces of climate For the Perinet 20 15 Priorat DOQ, careful hand­
sorting was done in the vineyards and at the winery,
over millennia, formed where WinemakerToni Sanchez had the fruit "gently de­
stemmed and crushed directly [into] small open-top tanks
pebbly, well-drained and large neutral barrels forfermentation," Hoefliger said.
"Most lots were cold-soaked for two days. Fermentation
soils that allow vine started slowly, with punch-downs by hand daily.Depend­
ing on the lot, macerations lasted from IO to 21 days, and
roots to dig deep into Lorea Amatria is the Area at the completion of maceration, free-run wines were
the earth. Meticulous Manager for Bodegas LAN. tr-ansfen-ed to barrel.The wines were aged in 90% new
French oak before being bottled without either fining or
crafting has allowed filtration," he added.

Bodegas LAN to pres- The resulting blend of Garnatxa (33%), Carinyena
(25%), Syrah (25%), and Cabernet ( 17%) brings the Peri­
ent a mature, expansive,food-friendly wine in which net terroi,- to the glass with black chen-ies, plums, violets,
tobacco leaves, and forest floor.The palate supports the
Tempranillo (90%), Graciano (8%), and Mazuelo (2%) nose with full-bodied extract and a touch of minerality.

combine seamlessly.

The philosophy at Bodegas LAN is that winemaking

starts with winegrowing.For the 20 12 Vina Lanciano

Reserva, hand-harvested fruit was sorted to yield

clusters of prime condition and ripeness before

proceeding to small-batch fermentation in stainless

steel followed by lengthy post-fermentation macera­

tion. Fourteen months of malolactic in small French

Trorn;aise barrels preceded eight months of aging in

barrels from the Caucasus region and an additional 20

months in bottle.

In the words of the winery team,Vifia Lanciano offers

"aromas of mature red cherries and black fruits ...en­

closed by the minerality that is the hallmark of all wines
that come from the estate. Its silky, round, elegant palate

[is] complex and balanced with integrated tannins, and it

has a persistent and pleasant finish."

Page 3 of 6

© 201 9 SOMM JOURNAL (THE)
All Rights Reserved.

Account: 20908 (16836)

-T763

For reprints or rights, please contact the publisher







May 23, 2019
Circulation: 1,150,000

Off the Vine: When Uncorking Wine, Don’t Blow Your Top

Al Vuona

I can picture it now: Your nostrils are flaring while the obscenities fly, all because you’ve let a stubborn cork
wedged in a bottle of wine get the best of you. This is certainly not the way to enjoy your favorite red or
white.

Drink wine long enough and you’ll come to expect that every now and then a cork is going to get stuck in
the bottle and, yes, it will challenge your patience and emotional stability. I know from personal experience
that a wedged cork can turn a sensible adult into an raving lunatic.

It’s moments like this when you could be called for unnecessary roughness, which is defined as behavior
that is consistent with a lack of discipline or control - basically very unsportsmanlike conduct. First, take a
step back and breathe deeply. The last thing you want is a broken bottle, which can lead to a loss of wine
or blood and in all likelihood it will be yours.

Then follow along with these simple tips that should help to dislodge the cork without causing your blood
pressure to rise. These time-tested methods for removing a stubborn cork have proved reliable, so let’s get
started.

Right from the start, be sure you have a sturdy, well-made corkscrew. Never mind the dollar specials,
purchase one that will give you years of reliable service. Seasoned wine lovers tend to favor the waiter’s
friend, a style that has a proven track record. Or if you prefer, there’s the winged or butterfly type, which is
common and rather inexpensive but not always reliable. Lastly and this is what your humble correspondent
relies upon, the pull corkscrew. It gets the job done but often requires a bit of elbow grease.

Start by cutting the foil below the lower lip of the bottle. Next, insert the screw in the center of the cork and
rotate for approximately six or seven turns or twists. Pull back gently to release the cork, hopefully in one
piece.

If that doesn’t work, run the neck of the bottle under very hot water for 30 seconds. Hold the bottle at an
angle so the cork stays dry. With luck, the warm water will cause the glass to expand just enough to loosen
the cork.

Of course, if all else fails you can always push the cork into the bottle, where it will float on top of the wine.
It’s not terribly appealing but won’t harm the wine at all. Use a wooden spoon handle or other narrow poking
device. Push gently and evenly to avoid breaking the cork.

If the cork does break apart, place a coffee filter or strainer across the spout of a decanter. Pour the wine
through the filter into the decanter slowly to avoid spilling and to get every piece of cork into the filter. Dump
the broken pieces of cork into the trash and you’re ready to go.

Unorthodox? Perhaps, but it does work, thus allowing you to salvage the wine. At the very least you’ve
avoided using unnecessary roughness and can now enjoy a well-deserved glass of wine. Cheers!

Wine of the Week: LAN, 2015 Crianza, Spain. Made from Tempranillo and Mazuelo grapes, this wine
boasts red fruit aromas of strawberry, raspberry and cranberry. On the palate, hints of vanilla and toffee
are complemented by a silky, smooth finish. $15

May 30, 2019
Circulation: 6,740,000

This Wine was Brought to You by Bugs

Kathleen Willcox

Winemakers are bugging out, and perhaps for good reason. High rates of cancer and other diseases among
workers who toil in non-organic vineyards may be linked to the high quantities of pesticides they deploy,
and consumers are concerned about traces of pesticide in their wine.

And these concerns are more than ideological – there is a hefty price tag attached. Workers in France have
sued winemakers, and the state of California recently awarded one man $80 million in damages for cancer
that they claim was caused by Roundup, and another man $78 million for the same reason in 2018.

Then there are the consumers who are buying wine with traces of glyphosate, the main ingredient in
weedkiller Roundup, which the World Health Organization deemed a carcinogen in 2015. A recent study
conducted by the consumer watchdog group US PIRG found that 19 out of 20 beer and wine samples
contained traces of glyphosate/Roundup, even among organic samples. While none of the levels exceeded
the EPA's risk tolerance levels, some scientists have warned that the EPA's standards are too low and that
1 part per trillion of glyphosate in beverages has the potential to stimulate breast cancer cell growth, the
study maintained.

This – and concerns over the general environmental impact, their own legacy and consumer demand –
have forced many winemakers to change the way they grow grapes. Instead of bathing their vineyards in
potentially toxic chemicals, they're increasingly recruiting a motley crew of – some visible, others invisible
– assistants from the natural world to keep their grapes happy, healthy and thriving.

We spoke with 12 winemakers to get a broad overview of what's going on among the vines, and two main
approaches emerged, both of which involve tinkering with the microbiome. They are being deployed with
varying degrees of intensity in vineyards small and large, in the Old and New World, many of which are not,
and never plan to be, completely organic or biodynamic.

While some of the wineries we spoke with have been queuing up teams of birds, bats and microscopic bug
friends to help them in the vines for decades, for many, this is a new project. Yet every single one of them
was sure it was making not just an impact on the health of their vineyard, but improving the taste in the
bottle.

Kimchi method

Thanks to a surge in research, it is widely accepted by scientists and consumers that using "good bugs" to
improve gut health can help control weight gain, alter our mood and improve our overall health. An entire
economy based on boosting health via the "good" bacteria found in yogurt, kimchi, probiotics and apple
cider vinegar has been created. The market for probiotic supplements alone reached $5 billion in 2017,
according to the International Probiotics Association.

That same philosophy is increasingly being applied in the vineyard, where winemakers work with bacteria-
laden compost teas and an array of other bugs and feathered friends in a bid to improve the health of
vineyard via the balance of bacteria in the soil.

Compost tea, by the way, is made by fermenting organic compost in water, often in large commercial tanks;
it is then often sprayed by vineyard workers onto plants and the soil from the same types of machines
conventional weed-and-bug killers are sprayed from.

"In Spain, we killed our vineyards with chemicals for about 50 years," says Ramon Valls Bertran, winemaker
at Spain's Pazo Pondal. "Five years ago, we began using a mixture of compost teas, and planting herbs
like mint all over the vineyard to discourage pests, but also improve soil health."

Every winery brews up tea differently, but at Pazo Pondal, they dig up rich, black soil from the nearby forest,
bring it back to the farm and ferment it with straw and molasses to feed the microorganisms, then spray it
on the soil.

"The soils improve every season, and so does our fruit," Bertran says. "Every year our fruit is healthier."
Sonoma, California's Cline Family Cellars has also found that compost teas boost the balance of bugs
enough to eliminate the need for conventional chemical pesticides.
In addition to the compost tea that they apply via their irrigation system, Cline uses "natural predation
bacteria selected from naturally occurring bacteria that we test in laboratory conditions to help combat
diseases", explains Tom Gendall, Cline's assistant winemaker. "We then isolate the bacteria that are most
effective and apply them via foliar spray."

Steve Beckmen, of Beckmen Vineyards in Los Olivos, CA, a 100-percent biodynamic and organic vineyard,
says that he doesn't need conventional chemical pesticides because of the army of pest-annihilating bugs
he's recruited.

"Throughout two decades we have done numerous release of ladybugs to help with our most consistent
pest, the leafhopper," he says, explaining that the leafhopper assassins are hand-released in the evening.
"We have also done green lacewing releases, for the leafhopper, but also for spider mites and mealybugs."
La Val winery in Rías Baixas, Spain, depends on bats for pest control. "Bats inhabit every structure of the
winery, towers, false ceilings, garages and the surrounding land," winemaker Txema Ureta explains. "They
devour about 1000 insects an hour, and depend on them to control our population of cluster moths."

Another Spanish winemaker, Abadia Retuerta LeDomaine, has created its own eco-friendly "logic" policy
on its more than 1700-acre estate, which includes almost 750 acres of hills and forests planted with
autochthonous species. To encourage biodiversity and, they believe, help sustain the health of the vineyard,
they have planted 65,000 pine trees and created habitats next to the vines for 145 species including both
pollinating and predatory insects which target parasites and help prevent vine disease, general manager
Enrique Valero explains. Abadia Retuerta has also installed 50 nesting boxes in the vineyards and
surrounding pine groves to attract birds, such as coal blue tits, that feed on destructive insects and their
larvae.

Since implementing Operation Pollinator six years ago, they have found that the pollinators have attracted
arthropods who also act as predators, and the so-called "field margin" around the vineyards has helped
protect the soil and preserve moisture in the soil.

Kendall-Jackson, which farms all 12,800 acres of its California vineyards sustainably and organically, uses
one-third less water than the industry average and powers 35 percent of its winemaking operations through
solar energy, has also built nesting boxes for raptors, owls and bats to control populations of grape-loving
insects.

Other wine experts' enthusiasm about the efficacy of these methods is more measured.
Mark Greenspan, PhD, and president of Advanced Viticulture Inc., a winegrowing consulting firm with
offices in Sonoma and Napa, has worked with clients who have used predatory insects to control pests, but
says he's found that they work best in tandem with conventional pesticides.

"They can sometimes eliminate the need for spraying, but most often just reduce the need or allow for a
'softer' spray material," he says.

Greenspan also says that while he never uses harsh pesticides, even in the conventionally farmed
vineyards he works with, the dangers of pesticides are often exaggerated by the media, saying the ones
on the market now are "much less toxic" than they were even 15 years ago; furthermore, not using them
can be just as harmful to the environment.

"Organic materials do not provide long-lasting protection, so must be reapplied every seven days, unlike
synthetic fungicides which protect up to 21," he explains. "And we burn diesel and compact the soil every
time we make a tractor pass, which means the carbon footprint is higher using organic materials."

Space cadets

One company has taken a space-age approach to soil health and flavor manipulation.

"Terroir is about more than just climate and place," says Adrián Ferrero Fernandez, CEO and founder of
Biome Makers, a company that has set out to use what it calls "microbial network intelligence", explains.
"Until recently, winemakers had little idea of the thousands of species of fungi and bacteria in the soil, and
on the fruit and vine that can also affect flavor."

Biome Makers, founded in May of 2015 in the Silicon Valley with $2 million in venture capital, is seeking to
change that.

"We use DNA sequencing to analyze the soil, vine, grape and provide wineries with an analysis of the
microbiome, and the manner in which the microbial communities are affecting the flavor of the wine,"
Fernandez says. It costs $199. So far, Biome Makers has sequenced several thousand samples from
vineyards in 18 countries, including blue chippers like Screaming Eagle, Silver Oak and Tres Sabores.

Part of Biome Makers' service is providing customers with access to an educational site called WineSeq,
in which vintners can see how certain microbes present in their sample might stymie fermentation, creating
off-flavors or causing disease, and how they can be combated, ideally without the use of conventional
pesticides, Fernandez explains. He adds a caveat that winemaking is incredibly complex, and that even if
the environment in the vineyard is rigorously controlled, "other factors in the winemaking and production
process can influence flavor. But it's a start."

Other winemakers have also taken 22nd Century approaches to vine health. Spain's Granbazán uses a
sex pheromone treatment against the European grapevine moth – one of the most dangerous threats to
their vineyard, Matthias Lange, the head of sales for Europvin's Granbazán and Baigorri, explains.

"In the past few years, the use of mating disruption as biotechnical control has increased," Lange explains.
"The technique consists of creating a saturated atmosphere with sex pheromones to confuse males and
avoid mating by dispensing the pheromone in the air."

Dispensers are typically placed in the field a few days prior to the first expected flight of the adult male.
Vina Lanciano also deploys sexual pheromone confusion, Bodegas LAN winemaker Maria Barua explains,
but it also uses aerial photographs and humidity control measures throughout the vineyard to deploy and
withhold water as needed.

Stag's Leap Wine Cellars uses recycled wastewater from the town of Yountville to water its vines (it pipes
it in), and also utilizes drone technology to analyze vine health and determine, down to individual vines on
its 142-acre estate, which ones need more water, which ones need to be left alone, and which ones are
perfectly healthy, explains the director of vineyard operations, Kirk Grace.

Costs and practicality

Are these practices – even if deployed in a scattershot method – scalable? Several winemakers argue they
are.

"I was initially skeptical of how the system works over a large scale, as we're somewhat large with 150
acres," Beckman says. "The costs of going completely biodynamic were initially higher, but they've
stabilized and decreased over time as our vineyard and soils have adapted and become more enlivened."
John Conover, general manager and partner at Napa's Odette Estate, which is certified organic on its 45-
acre estate farm, said that farming organically adds about $200 an acre.

Beckman adds that while biodynamic farming does have a reputation for being slightly eccentric – it requires
the hanging of stag's bladders in the sun, the burying of feces-filled cow horns in the soil, the fermenting of
sheep skulls with powdered oak tree bark, etc – he uses it not only for environmental and health reasons,
but also because it’s effective.

"The health of me, my family and our workers is very important, and helped push me in the biodynamic
direction," he says, "but what I found is that it is a system of farming that prepares for problems and offsets
them, instead of just reacting to them, unlike most conventional farming practices."

We all know that climate, soil type, sun exposure, elevation, and winemaking traditions and techniques
come together to create terroir. But as the wine industry becomes increasingly crowded and competitive –
and winemakers are no longer willing or able to turn to chemical assistance – it seems bacteria and bugs
may become an increasingly essential tool in the ever-more subtle architecture of terroir.

June 20, 2019
Circulation: 960,510

How Hybrid Barrels are Changing Your Wine, Beer and Spirits

Anna Archibald

When Aric Schmiling took over as winemaker for Wisconsin’s von Stiehl Wineryin 1997, he had a lot to
learn. His parents purchased the farm when Schmiling and his brother, Brad, were young, and he’d grown
up at the winery. To take on winemaking operations was a big step, but he was ready to make a few
changes.

Two years into his new career, Schmiling met with the winery’s longstanding barrel provider, T.W.
Boswell. He wanted to experiment with aging his wines in French oak, known for its finer grain and high
tannins. The cooper’s suggestion? Use hybrid barrels, made from a blend of two or more species of oak.
Why? Because hybrid barrels offer unique aging benefits—and it’s less expensive.

The influence that wood has on a finished wine or spirit is immense, but to use 100% French oak barrels
can be cost prohibitive.

“We thought it would be a good way to experiment with French oak and not have to lay out upwards of
$900 for a full French oak barrel,” says Schmiling. “It started out as more of an economic [solution] and
seeing how we liked them.”

The hybrid barrel used American oak staves, which are the long, concave pieces of wood that make up
the body of the barrel. They were joined by French oak heads, the circular pieces of wood that enclose
each end. Schmiling channeled benefits from each type of oak into everything from Cabernet Sauvignon
and Zinfandel to Tempranillo and Montepulciano.

“American oak is far softer and gives different components, like vanilla and toffee. French oak gives more
spicy and botanical components, and more structure.” —María Barúa, winemaker, Bodegas LAN
“American oak has more lactone than French oak and requires shorter aging,” says Vincent Nadalié,
president & VP of Sales for France-based cooperage Nadalié. “A winemaker uses French oak because
they’re going to age the wines longer. There are more floral notes from French oak and tannins.”
To combine the two, he says, allows for more detailed spice work.

Though Schmiling has begun to age some of his wines in French oak barrels, about 85% of the barrels
currently in use at von Stiehl Winery are American-French hybrids like the ones he began experimenting
with 20 years ago.

“I think the elegance of the hybrid barrel allows us to find balance between the oak and the natural flavor
of the fruit,” he says. “I really feel like I was getting the good benefit of the French oak in these barrels.”

Though von Stiehl Winery, Bodegas LAN and others have embraced hybrid barrels, it remains a niche
market.

Jason Stout, vice president of marketing and business development for Missouri-based Independent
Stave Company (ISC), says it’s far more common for winemakers to invest in 100% French or American
oak barrels, and later blend wines to incorporate influences from each. ISC has made barrels for
distilleries and wineries since 1950s. Since then, the company has acquired several other brands like
T.W. Boswell to gain reach and influence worldwide.

“On the wine side, we’ve been selling hybrid barrels since the ’90s,” says Stout. He says that sales of
these hybrid barrels have remained fairly static and likely represent less than 5% of the market. “It sort of
fit in this niche of different programs, and it has a place in the market.”

The primary incentive for winemakers to use hybrid barrels is still largely economic.

“I think that what hybrid barrels started out as and what they’re becoming are two different things. It was a
way to save a little bit of money, and now they’re becoming a much more sophisticated product that is
very customized and specific.” —Jason Stout, of marketing and business development, Independent
Stave Company

“Last year French oak took a 30% increase [in cost],” says Nadalié, whose cooperage has been in his
family for five generations. It launched an outpost in Napa Valley in 1980, the first French cooperage in
America. “The price of French oak barrels will increase 4–5% every year now. I see in the future more
American oak coming back for this reason. Economically, [hybrid barrels] will be less expensive than the
French oak, and more expensive than the American oak.”

A collaborative spirit
The desire to innovate has also caught on with distillers in recent years. It’s not hard to track down a
whiskey, rum or Tequila aged or finished in anything from Sherry and Port to former wine casks. Stout
says that hybrid barrels have started to creep into the fray over the past 15 or so years. Even some
breweries, like Against the Grain, have gotten in on the action. Its “One Helluva Lass” brew employs a
French-American oak hybrid.

Hybridization can also go beyond the combination of oaks in a single barrel, as producers experiment
with blends from multiple barrels to find the ideal balance. In 2016, Indian distillery Amrut launched its
Spectrum Whisky 005, aged in a combination of five different barrels: new American, Spanish and French
oak, as well as ex-PX and ex-Oloroso Sherry barrels. The resulting whisky was such a hit that a second
soon followed, Amrut Spectrum Whisky 004. Also in 2016, Jefferson’s Bourbon released a selection of
Wood Experiments whiskeys that included one aged in a hybrid wine barrel of French and American oak.
The blending trend also shows up in surprising places, like in Absolut Amber. That vodka gets its amber
hue from a mix of American and Swedish oak. Tequila producers have also begun to utilize hybrid
barrels.

“Tequilerias have been pretty adventurous,” says Stout. “We’ve been doing trials with [Tequila distillers]
with different kinds of oak for a good 15 to 20 years.”

Patrón has embraced hybrid aging with great success. Its extra-añejo offering, Gran Patrón Piedra,
launched in 2014. It’s aged for up to four years with new French Limousin oak staves and used American
oak heads.

“The American wood imparts the caramel and vanilla notes, while the French oak adds more wood, dry
fruits and spice flavoring,” says Antonio Rodriguez, production director at Patrón. He says that it was
important for the distillery to choose a blend of oak species that would create a unique offering.
This combination, he says, allows for a Tequila that’s sweet, yet rich and complex and combines an
herbaceous agave flavor with light vanilla, and fresh mushroom.

Winegrowing Summit Shows Strong Interest in Sustainable Wine
The California Sustainable Winegrowing Alliance (CSWA), with wine and
grape association partners from New York, Oregon and Washington, and
others around the country hosted the inaugural U.S. Sustainable
Winegrowing Summit ...

PD/GWSS Board Votes to Reduce Assessment Rate to $1.00 for
2019 Harvest
The California Department of Food and Agriculture (CDFA) Pierces Disease
(PD)/Glassy-winged Sharpshooter (GWSS) Board voted to recommend a
wine and grape industry assessment rate for the 2019 harvest of $1.00 per
$1,000 of crop value at its June 17 meeting in Sacramento ...

Constellation Brands CEO Bill Newlands Signs CEO Action for
Diversity & Inclusion Pledge
Constellation Brands, Inc. (NYSE: STZ and STZ.B), a leading beverage
alcohol company, announced today that that Bill Newlands, president and
chief executive officer, is joining CEO Action for Diversity & Inclusion ...

Ciatti Global Market Report, June 2019

How Hybrid Barrels are Changing Your Wine, Beer and Spirits

Winners Are Announced for the 12th Annual International Women's
Wine Competition

Texsom Celebrates 15 Years as Nation's Premier Sommelier
Education Conference

Rudi Wiest's Personal Collection Results in 73 New World Records
for Fine & Rare German Wines at Acker

Fine Wine Investment: Natural Selection

French Firms in Wine Partnership

Ancient Celts in Burgundy Drank Greek Wines, Suggests Study

Think You Know Portugal's Vinho Verde? Think Again

Less Is More: Small But 'Superb' 2019 Vintage Good News for New
Zealand's Wine Reputation

Innovation Set to Lift Wine's Profile with New Drinkers

Wine Quality Solu;ons

July 1, 2019
Circulation: 92,620

Wine Buzz

Bodegas LAN Goes‘Xtreme’ with New Organic

Years ago, Bodegas LAN, the traditional-yet-modern winery in the heart of Rioja Alta, planted a small plot
of Tempranillo vines within the coveted Viña Lanciano Estate. The goal: to create LAN’s first certified-
organic vineyard and craft a wine which would “embody the philosophy of the winery,” says María Barúa,
winemaker/viticulturist. Barúa chose this site for its elevation (400 meters) and sandy loam soils which
“make it easier to farm organically.” Aged for over 14 months in French oak, the just-released LAN “Xtreme”
Crianza 2014 ($19) is dark, complex and beautifully structured with flavors of cranberry, anise and vanilla.