Neyers Vineyards

Bruce's Journal

October 26, 2020

The Best Pasta Sauce Ever

By Bruce Neyers

Spinosi dry pappardelle pasta with freshly made tomato and cream sauce

Spinosi dry pappardelle pasta with freshly made tomato and cream sauce. Decanted 2018 Zinfandel ‘Vista Notre’ in the background.

One of my favorite musical pieces is ‘Rhapsody on a Theme of Paganini’, a concerto-like piano composition by Sergei Rachmaninoff written in August 1934. Rachmaninoff based it on an earlier piece written for violin by Niccolò Paganini. While it’s the work of a single talented musician, a thorough read of the story behind the music explains the collaboration involved in the development of this magical piece, which was influenced by Leopold Stokowski as well as Paganini. It’s a beautiful tune, with a haunting melody that resonates for hours, and speaks to the power of collaborative efforts.

I experienced another impressive collaborative effort recently, when Barbara and I traveled to Sacramento for a shopping visit to Corti Brothers. After the usual purchase of rare selections of pasta, olive oil, spices, produce, cured meats and candies, we loaded our grocery bags in the trunk of the car, and followed Darrell Corti over to his home in nearby Curtis Park for lunch. There we met with Darrell’s long-time partner John Ruden, then sat down in their comfortable living room to enjoy a pre-lunch vermouth cocktail. After the drink we went to the table, and as usual, lunch with Darrell and John was a wonderful adventure.

We began with what looked to be a simple pasta dish — fettuccine bathed in a pale tomato sauce — but this was hardly just any sauce. After the first bite, Barbara looked at me with a warm smile, and said, “This is delicious and I need to find out how to make it.” She began grilling our hosts.

The dish relied on two main ingredients: the pasta and the sauce. The dried pasta was imported from Spinosi of Italy by Corti Brothers. It’s traditionally made, using only eggs and flour, kneaded by hand, then rolled and cut by machine. Many Italians, Darrell says, prefer it to homemade, and I can see why. The sauce was fresh tomatoes, cut up, seeded, then cooked in butter and olive oil, with a dollop of whipping cream added at the end.

I’ve never had a more agreeable plate of pasta, so we wrote Darrell after returning home and ordered two boxes of each Spinosi dried pasta: fettuccine, tagliatelle, and pappardelle. Both Darrell and John wrote us separately with instructions on the sauce, so Barbara combined their respective takes, then over the next few weeks developed a recipe. It’s copied below. She has prepared it several times since our trip. You’ll be amazed by how simple it is — and how delicious — but try it with the Spinosi pasta if possible.

I like it best with our 2018 Zinfandel ‘Vista Notre’, a low-alcohol bottling we make from grapes grown in three separate Sierra-foothill-area vineyards. Each is planted to an ‘heirloom’ selection of Zinfandel, so the crop is small, as is the cluster size. There’s plenty of flavor in the wine though, and there’s just nothing quite like the purity of ripe Zinfandel. We find a combination of blueberries, raspberries and huckleberries, mixed in with a hint of minerality from the quartz soil. It’s an easy wine to love.

Neyers 2018 Zinfandel ‘Vista Notre’

Fettuccine and Fresh Tomato Sauce

Makes 2 cups of sauce to serve six

Ingredients

  • 1/2 white onion minced
  • 2 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 4 pounds medium size fresh ripe tomatoes, peeled, seeded, and chopped
  • Torn sweet basil leaves
  • Salt and pepper
  • 1 box Spinosi dried fettuccine
  • 1/8–1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese

Preparation

Lightly sauté the minced onion and garlic in olive oil. Add the tomatoes, basil leaves and salt and pepper. Bring to a boil and lower temperature to a simmer until the sauce cooks and thickens.

When the sauce is cooked, put through a food mill (not the fine disk, but the middle one). Cook the fettuccine. Add the cream and grated Parmesan cheese to the sauce. Drain the pasta and toss in the sauce and let bubble a bit to warm. Serve on warm plates.

If you choose to add some fresh cherry tomatoes, rinse and halve them, then sauté in olive oil over low flame until they soften.

October 24, 2020

The Neyers 2018 Left Bank Red – The Wine Spectator Comments

By Bruce Neyers

Our Left Bank Red vineyard after pruning looking southwest

Our Left Bank Red vineyard after pruning looking southwest

We just learned that our 2018 Left Bank Red was reviewed in the latest issue of the Wine Spectator, and awarded a score of 91 POINTS. Here’s what they had to say:

“Refined, with a sleek texture to the raspberry, dark currant and blackberry flavors, this is filled with fresh acidity. Crushed green herbal and spice notes come in on the finish. Cabernet Sauvignon and Merlot. Drink now through 2024. 2,293 cases made.” 91 POINTS —Kim Marcus

This wine is a blend of equal amounts of Cabernet Sauvignon and Merlot from vineyards on the left bank of Conn Creek as it flows through our ranch in Conn Valley. The soil is a deep outcropping of gravel, and the wine is striking example of organically grown fruit and our traditional winemaking practices.

Neyers 2018 Left Bank Red Label

September 10, 2020

Baseball and Cabernet Sauvignon: Thoughts on Two Great Loves

By Bruce Neyers

Bob Gibson strikes out Norm Cash in the 1968 World Series

Bob Gibson strikes out Norm Cash in the 1968 World Series.

I admit to having a great love for baseball. It has been a part of my life for as long as I can remember. A few years ago, a physician advised me to work on my son Mike’s motor skills by tossing a ball to him in our front yard. I bought some gloves and baseballs, and began playing catch with him. One day our daughter Lizzie saw us tossing the ball back and forth, and grabbed the extra glove to join us. That family outing was a high point in my life.

I read a lot about baseball, and my collection of books on the subject is second only to my library of wine books. Barbara knows about this fondness, and whenever a gift is called for, I can count on receiving a book of baseball stories. Recently, the New Yorker began to reprint classic pieces from their archives, and as an anniversary surprise Barbara printed one of them for me. It was written by Roger Angell — perhaps the greatest baseball storyteller of all time. He writes about one of its greatest players, St. Louis Cardinal Bob Gibson.

Angell is the son of Katharine White, an early New Yorker fiction editor. He’s the step-son of E.B. White — yes, that E. B. White — author of Charlotte’s Web and The Elements of Style. Now 98, Angell was the chief fiction editor at the New Yorker for decades, and brightened every year with his report at the end of spring training, followed later by an end-of-season piece after the final out of the World Series. Those collections were eventually released as books.

The Angell piece Barbara gave me was a profile of Bob Gibson, who in game one of the 1968 World Series against the Detroit Tigers broke the record for the number of strikeouts in a single world series game, striking out 17 Tigers. Angell writes about Gibson’s life in retirement after 17 seasons in baseball. It’s written with great emotion, balanced by a keen sense of history. It’s a story that seems ageless, despite having been published 40 years ago, and it’s a fitting tribute to our national pastime, and two of its most impressive heroes.

Last week I had to visit my knee surgeon in Vacaville, and whenever I get close to Sacramento I stop in at Corti Brothers. On this trip we bought a leg of lamb and had it boned and butterflied. At home, Barbara marinated it in pomegranate juice using the recipe developed by the brilliant chef Narsai David, a local food personality. On Sunday night she grilled it over mesquite charcoal on our Weber. When it was perfectly medium-rare, she removed it, then let it sit for 20 minutes, before carefully slicing it — against the grain. Delicious.

I selected two bottles of Cabernet Sauvignon to accompany our lamb: 2010 Ch. Pichon-Lalande from Bordeaux, and 2010 Neyers Cabernet Sauvignon. A dish this good deserves to be served with Cabernet Sauvignon. If baseball is the national pastime of American sports, Cabernet Sauvignon is the national pastime of American wine, I thought.

We long ago sold out of the 2010 Cabernet Sauvignon, but the 2016 Cabernet Sauvignon ‘Neyers Ranch’ is still available, and now drinks marvelously. I plan to open a bottle of it with the 2016 Ch. Pichon-Lalande one day, and serve them with a grilled leg of lamb. There’s no reason you can’t try that now.

Here’s the link to the Roger Angell piece on Bob Gibson. I hope you enjoy both the wine and the story.

Bob Gibson baseball card      2016 Cabernet Sauvignon ‘Neyers Ranch’

September 4, 2020

Enjoying the Season’s First Tomato

By Bruce Neyers

Freshly harvested vine-ripened tomatoes

Freshly harvested vine-ripened tomatoes.

Sunday was a special day at the Neyers household. We harvested and enjoyed our first vine-ripened tomatoes of the year. Barbara has a series of elevated beds that she gardens, and while I often think that her greatest success is with those exotic baby lettuces that I learned to love during her years at Chez Panisse, it’s hard to argue with a freshly picked, vine-ripened tomato.

This year she planted about 20 vines — all from greenhouse plants. She doesn’t restrict herself to heirloom selections though, as some of them don’t ripen evenly. The Early Girls are the first to come in, then the Aces and Better Boys, followed by the Green Zebras. The cherry tomatoes — Sun Golds and Sweet 100s — ripen throughout the season, so when working in the garden you can snack on them at will.

At Sunday dinner we sat down to a platter of sliced tomatoes, and I remarked that it was hard to imagine that I’d ever eaten anything better. She slices them just before service — about 1/4” in thickness — dresses them lightly with olive oil — she’s using the Ligurian oil that Kermit imports from Punta Crena in Varigotti — then sprinkles them with some kosher salt. At Corti Brothers in Sacramento, she discovered Phu Quoc black peppercorns from Vietnam. Freshly ground, this is a great addition. As a final touch, she shreds a few leaves of fresh basil. It’s a simple dish, but as demanding on the gardener as it is on the shopper.

Barbara insists that the high natural acid level of vine-ripened tomatoes works best with a crisp, fresh Chardonnay. We especially like the currently available 2017 Carneros District Chardonnay from Neyers. Try it. You might also.

Neyers 2017 Carneros District Chardonnay

 

September 3, 2020

2018 Chardonnay ‘304’ — Thoughts of a Scholar

By Bruce Neyers

Paul Larson's Chardonnay vineyard

Paul Larson‘s Chardonnay vineyard last week. Note how well-groomed each vine is.

I met John Roenigk (pronounced Renn’ick) in early 1992, soon after I began working with Kermit Lynch. It was a trip to Texas and John’s store that kicked off my almost 30-year association with Kermit and his collection of the world’s greatest winemakers. John’s business is called The Austin Wine Merchant, and it’s a shop that I still find difficult to leave without buying more than I sell.

I am endeared to John as much for his reserved ‘aw shucks’ style of philosophizing, as for his vast wine knowledge. The broad selection of desirable wines in his store just ice the cake. These days though, I spend my time talking about Neyers wines to John, so I was more than a little pleased to hear from him recently asking for permission to write to his clients from around the world about the Neyers 2018 Chardonnay ‘304’. Here’s what he said:

“Bruce Neyers has a storied career in the wine trade. And he is one heck of a storyteller too, in the very best sense of the word. Formerly winemaker at Joseph Phelps Vineyards, he helped craft some of California’s most memorable and iconic red wines — read Joseph Phelps Insignia. In 1991 he joined Kermit Lynch Wine Merchant, traveling the larger world of wine serving for years as their National Sales Manager. He and his wife Barbara have now semi-retired in the Napa Valley where they preside over their own Neyers Vineyards production. Having spent a good amount of time in Burgundy, Bruce brings a wealth of experience and, no doubt, expectation to this bottling. This Chardonnay ‘304’ is from an heirloom selection of Chardonnay, grown in a cool vineyard site in the Carneros District that results in naturally low pH and high acidity. The soils here are covered with rocks — it was once a creek bed. Initially somewhat austère aromatically, the wine would seem to introduce itself as French (this taster might have guessed it from the Mâconnais region of southern Burgundy, only later to learn that the inspiration is actually from further north in Chablis). Fermented entirely in stainless steel, one can almost smell the cool, nervy, vibrant Chardonnay grapes waiting giddily in the early morning for hand-harvesting and the eventual alchemy to follow. Ian noted green apple and hazelnut on the nose. Our wine buyer picked up notes of something cool and almost minty. And that same cool, nervy vibrancy is apparent on the tongue as well, with the call and response, the lively interplay between fresh fruit and acidity making for a delicious and refreshing white wine-drinking experience. And that’s what it’s all about!”

That’s high praise, John, and a great compliment. I’m humbled. We still have the 2018 Chardonnay ‘304’ available for sale. Stay safe.

Shot-Wente selection Chardonnay clusters developing in vintage 2020

Shot-Wente selection Chardonnay clusters developing in vintage 2020.

August 13, 2020

Stay Focused on Greatness

By Bruce Neyers

Garys' Vineyard Syrah with the Salinas Valley in the background

Garys’ Vineyard Syrah with the Salinas Valley in the background

I have an extensive library of wine books, but my two favorites are Hugh Johnson’s World Atlas of Wines and The Wines of the Northern Rhône by John Livingston-Learmonth. I refer to both often enough that I own two copies of each — one for home and a second for my office. As narrow as the Livingston-Learmonth book may sound to you, it contains vast information on rootstock, budwood selections, vineyard practices, and soil types. My long-time colleague Kermit Lynch was asked to write the foreword for this scholarly work, which seems fitting as Kermit has done more than anyone to raise the public’s awareness of Rhône wines in this country.

Over the years, Kermit has imported wines from the northern Rhône’s greatest cellars: Auguste Clape, Noël Verset, Robert Jasmin, Raymond Trollat, and perhaps the greatest of them all, Marius Gentaz of Côte-Rôtie. In his book, Livingston-Learmonth writes first about the wines of Côte-Rôtie, then introduces the most prominent winemakers in the appellation. Gentaz is set apart, however, in a separate section that highlights a long and brilliant career.

I met Gentaz several times during my years with Kermit, but the most memorable meeting was in 1996. He was retired by then, and had passed along his 1.2 hectares of vines to his son-in-law René Rostaing. He joined us on a cold afternoon to taste in Rostaing’s cellars in Ampuis, then later accompanied us for dinner at Hotel Beau Rivage, a Michelin two-star retreat in Condrieu.

We were a group 12, with distributors from around the US. We shared a bottle or two of Rostaing’s Condrieu, then sat down in a quiet corner of the restaurant for dinner. Rostaing was seated in the center of the table in order to further talk us through the tasting earlier in the day, and I took a seat at the end, across from Gentaz. When the maître d’ came to take our order, he engaged in a brief discussion with Gentaz, then explained to me that the specialty of the evening was Côte de Veau, or veal chop for two, grilled over vine cuttings. Marius had ordered it but needed a second person with whom to share. I agreed.

In the meantime I had been looking at the wine list and asked Marius if any of his wines were included. They were, he replied, as the hotel was an important customer of his, with an annual allocation of 50 cases. The Gentaz wine on the list was the 1991 Côte-Rôtie, and we ordered four bottles for the table. I passed the list around for someone to select the next wine. When the wine came to the table and was opened, one of the group quickly got my attention and whispered to me: ‘Bruce, this wine is spectacular! Get more!’ The four bottles were quickly emptied, so I asked the maître d’ if we could order four more bottles. He nodded. Marius broke into the first of several wide grins.

Our meal came, and the veal chop was delicious. We ordered another four bottles of the Gentaz Côte-Rôtie. The wine just got better as the evening progressed. We finished the evening, paid the bill, and bid goodnight to our guests. We went into the bar for an after-dinner drink, where the discussion centered on the extraordinary wine we had just enjoyed, and the man with whom we had enjoyed it. What a memory.

In 2005 our winemaker Tadeo Borchardt joined me on one of my trips to France. We visited the northern Rhône, but were not able to meet with Gentaz. We still tasted several of his wines though, and while they are impossible to find in the US, we drank them often during that trip. Tadeo grew to love them as I do, and thinks of them now when making Syrah at Neyers Vineyards.

There is a quote I recall from years ago: In order to achieve excellence, one must have first experienced it. Tadeo has experienced a range of excellent wines in his career, but after Gentaz Syrah he has now tried — and knows — the best. I would never suggest that our 2018 Syrah is in league with the wines from Gentaz, but Tadeo hasn’t stopped trying, and he gets closer every year. Our 2018 Syrah ‘Garys’ Vineyard’ comes from one of the coldest Syrah vineyards in California — a steep hillside parcel with rocky, well-drained soil. It combines luscious fruit with exotic spice. It’s approachably soft, with attractive flavors.

2018 Syrah ‘Garys’ Vineyard’

Our 2018 Syrah ‘Garys’ Vineyard’ is a wonderful example of this variety’s enormous charm

July 29, 2020

A Beautiful Vineyard from Dave Abreu

By Bruce Neyers

The AME Vineyard looking NNW from the South Block of Cabernet

The AME Vineyard looking NNW from the South Block of Cabernet

The 2005 vintage of our ÂME Vineyard Cabernet Sauvignon was the first to be kept separate from the Neyers Ranch bottling. Dave Abreu developed the vineyard in 1997 and 1998, so the vines were then in their ninth ‘leaf’.

Abreu had been especially interested in planting this high elevation parcel we called ‘The Knoll’, and he remarked soon after he started that one day the grapes from it would be ‘The Soul’ of Neyers Vineyards. ÂME is the French word for soul — hence the name. Abreu’s vision was to cut through the layer of Basalt that covered ‘The Knoll’, then cross-rip the parcel to bring to the surface enough soil that we could farm the rocky parcel efficiently.

Because of our proximity to Conn Creek, we needed a county erosion control plan. A local civil engineering company developed and built a system of drain lines, traps and culverts, then Abreu moved his team in to plant. The process took two years to complete, and we harvested our first crop in 2003. We called it ‘The Knoll Block’, until our office manager pointed out that the word AME contained the first name initial of each of our three children: Alexandra, Michael, and Elizabeth. They were thrilled to have their names on a label.

To curb the spread of leaf-roll virus, California nurseries can only sell plants from virus-free clones. Abreu suggested we use budwood from his Thorvilas vineyard in the hills north of Saint Helena for our plant material. This budwood had come from an old block of Cabernet Sauvignon adjacent to the Niebaum Mansion at Inglenook. The vineyard was about to be torn out and the plant material lost, but Abreu arranged to save enough to develop his vineyard. Reputedly, the budwood originated at Ch. Margaux in Bordeaux, and was brought to the US in the early 1940s by John Daniel, then the owner of Inglenook.

The ÂME Vineyard is now planted 100% to Selection Massale budwood from Abreu’s Thorvilas Vineyard. The low yield of this selection is exaggerated by the steep, rocky soil of this parcel that ranges in elevation from 800’–1000’. At that elevation, there’s a stiff cooling breeze as well. The vines are planted using a spacing of 3’ between plants, and 6’ between rows. This allows 2,420 vines per acre. From the 2.4-acre parcel, we harvested 6 tons of fruit on October 5. Final production was 650 six-packs, or 2.5 tons/acre. The 2017 ÂME is now ready to ship.

I’m wild about our 2017 ÂME Vineyard Cabernet Sauvignon. I love the rich softness that’s so attractive up front. The flavors combine blackcurrant, wild cherry, and mineral, with a subtle touch of cedar. When we have an older bottle at home, I can sometimes persuade Barbara to make a favorite of mine: grilled butterflied leg of lamb in pomegranate marinade. There are three great lamb restaurants in the world: Chez L’Ami Louis in Paris, Sobrino Botín in Madrid, and Chez Panisse in Berkeley. I ask for lamb whenever I go to one of them. After these, the best lamb I know is made by Barbara. Not surprisingly, she has a lot of ideas about it too. If you’re looking for a culinary adventure during these days of shelter-in-place, this just might be it. Some of Barbara’s thoughts along with her recipe for the pomegranate marinade are included. Enjoy!

The ÂME Vineyard after pruning in March 2020

The ÂME Vineyard after pruning in March 2020

Grilled Butterfly Leg of Lamb with Pomegranate Marinade

Ingredients

  • 1 boneless butterflied leg of American lamb, approximately 4–5 pounds. Trim off excess fat (order this in advance from your butcher). Try to avoid New Zealand lamb as it is mostly frozen. Some will skewer it to keep it stretched flat. I prefer not to, but have it ‘butterflied’ such that it lays flat.

For the pomegranate marinade

  • 4 cups pomegranate juice, approximately 5–6 pomegranates
  • 1/2 cup extra virgin olive oil
  • 4 teaspoons chopped fresh thyme
  • 1 clove of garlic, crushed
  • Kosher salt & fresh ground pepper

Preparation

In a blender, mix the seeds and juice of 5–6 pomegranates for 5–10 seconds. Do not run longer as you may grind seeds!

Pour the seeds and juice through a strainer. With a spoon, gently push the seeds to remove all the juice.

Add the remaining ingredients and whisk together.

Marinate the butterflied leg of lamb for 2–6 hours. Overnight is fine.

Grill the lamb medium-rare over mesquite charcoal. Plan on 20–40 minutes, depending on thickness. If you use a meat thermometer, 140 degrees is medium rare.

Check doneness, then remove from fire, let sit for 10–15 minutes, then slice across the grain of the leg into slices that are 1/16–1/8 inch thick.

Louis slicing the grilled spring leg of lamb at Chez L'Ami Louis in Paris

Louis slicing the grilled spring leg of lamb at Chez L’Ami Louis in Paris

July 15, 2020

The Growing Seasons We Don’t Remember Are Always the Best Ones

By Bruce Neyers

Neyers Ranch Cabernet Sauvignon Vineyard looking west

Neyers Ranch Cabernet Sauvignon Vineyard looking west towards the setting sun in June 2020

For the past three years, Neyers wines have been sold through the Heritage Group at Trinchero Family Estates, a small team of talented wine specialists headed up by Scott Stubbs. They’re scattered around the country, and have done a remarkable job of seeing to it that our wines reach the intended consumers. For the past few months especially, they have overcome seemingly impossible odds doing their jobs. I’d like to give them all a medal.

One of the team’s brightest stars is also one of their newest, a regional salesman named Brandon Becker. Brandon is based in Texas, and on several occasions over the past year Barbara and I have enjoyed sharing both a bottle of wine with him over a meal. Our most recent encounter was at a virtual wine tasting held at a private country club in Houston. Brandon served several Neyers wines while I talked about them. Each wine was accompanied by a dish prepared according to a recipe provided by Barbara.

Barbara had suggested we taste the 2016 Neyers Ranch Cabernet Sauvignon with fresh spring asparagus with hollandaise sauce, a dish she had served on Father’s Day. The crowd seemed to like it, but after the tasting was over Brandon mentioned that in Texas they would serve that wine with a steak. I mentioned Brandon’s observation to Barbara, and by the time I arrived home later that night, she had dropped into our local butcher shop and picked up a boneless rib eye. She grilled it medium-rare over mesquite charcoal, then served it alongside her famous potatoes Lameloise — more about them in the future — and a grilled ear of corn. ‘Happy Father’s Day,’ she said.

I went to the cellar and grabbed an interesting bottle of 2015 red Bordeaux. I wanted to drink it with a bottle of our 2016 Cabernet Sauvignon ‘Neyers Ranch’, a wine that’s in an especially good place right now. During the meal, I was reminded of a conversation I had with winemaking consultant Thomas Brown at the Wine Speak conference in Paso Robles. I asked Thomas what it was about the 2016 vintage in the Napa Valley that made it so remarkable. ‘The vintages we don’t remember are always the best ones,’ Thomas said. ‘Those we forget have very little weather-related drama during the growing season. I’m permanently scarred by some other years, but very happy to have little or no memories from 2016.’ Well said, I thought.

Last fall The Wine Spectator had this to say about the wine:
“Not shy on ripeness, with lush fig, boysenberry and blackberry notes coursing through. Well-focused, this is girded by graphite and anise details that lend form and a refined structure through the finish. Drink now through 2027. 1,027 cases made.” 91 POINTS – James Molesworth

Rib-eye steak cooking on a grill

A boneless rib-eye steak from Sunshine Foods in Saint Helena grills over a mesquite charcoal fire

I’m delighted to see that we still have six-packs of the 2016 Cabernet Sauvignon Neyers Ranch available for sale.

Cabernet Sauvignon clusters a few weeks after flowering

Cabernet Sauvignon clusters a few weeks after flowering in June 2020

July 8, 2020

Neyers Sage Canyon Red Makes News in the ‘Wine Spectator’

We learned today that the Wine Spectator will feature our 2018 Sage Canyon Red in their upcoming piece entitled “9 California Rhône-Style Reds at 90+ Points”. The review of our Sage Canyon Red wine was succinct and glowing:

“Vibrant and distinctive, with snappy cranberry and cherry flavors that are laced with smoky anise and white pepper notes, picking up speed toward refined tannins. Carignan, Grenache, Mourvèdre and Syrah. Drink now through 2026. 3,000 cases made.” 91 POINTS — Tim Fish

The finished blend is 50% Carignan, 25% Grenache, 20% Mourvèdre, and 5% Syrah. Each lot was fermented naturally using native, wild yeast. The grapes were all crushed by foot so as to not break the stems retained in the must, and the finished wine was aged one year in 60-gallon neutral French oak barrels.

140-year-old Carignan vines

The 140-year-old Carignan vines on the Evangelho Vineyard near Oakley. The sandy soil prevents Phylloxera from regenerating.

June 24, 2020

The Tale of Neyers Sage Canyon Red: How We Got from There to Here

by Bruce Neyers

‘Wines of France’ by Alexis Lichine

‘Wines of France’ by Alexis Lichine

Sheltering down over the past few months has given us all time to reflect on our past. My mind has certainly wandered back over my career in the wine business and the serendipitous circumstances that started me on my way.

In April 1969, I was 22, a recent college graduate, a relatively new husband, and a freshly commissioned Second Lieutenant reporting for duty as platoon leader at a guided missile base a few miles south of the DMZ, just outside of the ancient city of Chuncheon, South Korea. Ours was reputed to be the most remote and vulnerable location of American troops in South Korea.

Bruce Neyers, South Korea - circa 1969

Bruce Neyers, South Korea – circa 1969

The work was tedious, and after a month or so, it had become almost routine. Barbara decided to travel there so we’d be closer. That was the start of a great adventure. She rented a house in Chuncheon, and we met on weekends. The local military installation, Camp Page, had a modest officer’s club where we enjoyed dinner together. Our Battalion supply office – a career Warrant Officer we all called ‘Chief’ — joined us one night and suggested we have some wine. I wondered where he could possibly find a bottle of wine, but he was resourceful, and was soon pouring me a glass of Châteauneuf du Pape. I learned that he was friendly with the head of the 7th Army officer’s club in Seoul – where all the American top brass dined – and he had access to their wine cellar. Soon, we were eating with the ‘Chief’ every week, and he brought along a nice bottle of wine each time. Time sped by, and in May 1970, I was assigned to the Presidio of San Francisco. At our final dinner with ‘Chief’, he handed me a package – a used copy of Wines of France by Alexis Lichine. Originally published in 1951, this was the Fourth Edition, revised in 1964. It’s a treasure I’ve kept to this day.

We returned to San Francisco in May 1970, and while we had missed the ‘Summer of Love’, it soon became apparent that we were in time for the ‘Summer of Food & Wine’. Barbara worked teaching school, and I reported to another guided missile unit. In our spare time, we went to restaurants, visited wineries, and shopped at fine wine shops. Barbara, meanwhile, absorbed Julia Child’s PBS cooking show, The French Chef. In January 1971 I was discharged.

Twenty years later – after stints in the Napa Valley, West Germany, and Joseph Phelps Vineyards – we were about to harvest the first crop from the vines we’d planted on the Conn Valley ranch we bought in 1984. I went to work for Kermit Lynch, to set up a national distribution for his wines, realizing my life’s dream. I was living in the Napa Valley, growing grapes and making wine, and at the same time importing and selling French and Italian wine.

Kermit was a specialist in wines from the south of France. I developed a fondness for these wines too and began to move the winery in the direction of the red wines from these regions. Our breakthrough came in 2010 when Tadeo produced our first Rhône variety blend, a wine made from Carignan, Grenache, Mourvèdre and Syrah. We named it Sage Canyon Red. When we bottled it the following year, we also bottled a small amount of each of the individual components. The project was a great success. Now, a decade later the 2018 release is one of the best examples of our work to date.

The 2018 Sage Canyon Red is a blend of 50% Carignan, from vines believed to be 140 years old. To it we’ve added 20% Mourvèdre (these vines are 125 years old), 25% Grenache, and 5% Syrah. The grapes come from several locations, ranging from the Sierra foothills, the Sacramento River delta, southern Sonoma Valley, and the Santa Lucia Highlands. They are all harvested by hand, inspected on a sorting table with stems left intact, crushed by foot using a traditional French pigeage, then fermented for 45–60 days with native wild yeast. The finished wine is aged in neutral 60-gallon French oak barrels for one year, then bottled, with neither fining nor filtration. In Wines of France, Lichine refers to the best wines of southern France as “… sturdy, full-bodied with outstanding flavor.” The people, he says, are “… warm-blooded, with a spirit nowhere reflected more brightly than in the wines they make.”

I learned to love these wines, drinking them 50 years ago, in the officer’s club in Chuncheon, South Korea. I couldn’t be happier with our version of them now.

Neyers 2018 Rhône varietals are available!

Neyers 2018 Rhône varietals

2018 Sage Canyon Red

2018 Carignan, Evangelho Vineyard

2018 Mourvèdre, Evangelho Vineyard

2018 Grenache, Deering Vineyard

2018 Syrah, Garys’ Vineyard

Find these Rhône beauties here.