A Boutique Winemaker in the Napa Valley: John Gibson and his Salexis Wines

Christian G.E.Schiller with John Gibson, Salexis Wines

A Boutique Winemaker in the Napa Valley: John Gibson and his Salexis Wines

John Gibson is a veteran Napa Valley winemaker having served as winemaker at Stag’s Leap Wine Cellars from 1985 to 1993 and then at Vine Cliff Winery from 1994 to 1997. John left Vine Cliff to focus on individual small winery projects, including his own project, Salexis. In addition to Salexis, John currently makes wine for Snowden Vineyards, Andrew Geoffrey Vineyards, Frazier Winery and Rockledge Vineyards.

John led a tasting of a selection of wines from his home winery, Salexis, featuring Napa Valley Chardonnay, Merlot and Cabernet Sauvignon at the Vineyard in McLean, Virginia. I was around and was able to participate in the tasting.

American Wine

The US is the fourth largest wine producing country in the world following France, Italy, and Spain. The US has produced wine for over 300 years. It is the home of several native species of grape, but it was the introduction of the European Vitis vinifera that led to the growth of the American wine industry. Today, all 50 States make wine, although not all States grow their own fruit.

California

California accounts for nearly 90 percent of the American wine production. Here are the main wine regions:

Picture: The Wine Regions of California

The first wineries were established by missioneries in the South of California. The Gold Rush in the mid-19th century brought waves of new settlers to California. The wine industry moved to the northern parts of California and took hold in the Sonoma and Napa regions. The late 19th century saw the advent of the phylloxera epidemic which had already ravaged European vineyards. Fortunately the remedy of grafting resistant American rootstock was well known and the Californian wine industry was able to survive. At the turn of the 20th century, nearly 800 wineries existed in California and worldwide recognition seemed imminent, when Prohibition hit the industry in 1920. By the time that Prohibition was repealed in 1933 under President Franklin Roosevelt, only 140 wineries were still operating in California.

Californian re-entered the international stage at the 1976 Judgment of Paris wine competition, when Californian wines beat out French wines in both red and white wine categories. Today, there are more than 1,200 wineries in the State, ranging from small boutique wineries to large corporations. In general, by German or French standards, American wineries are large.

Napa Valley

Napa Valley is widely considered to be the top wine region in America and one of the best in the world. By the end of the 19th century there were already more than 140 wineries in the area. Of those original wineries several still exist today including Charles Krug Winery, Chateau Montelena and Beringer. In 1965, Napa Valley icon Robert Mondavi broke away from his family's Charles Krug Estate to found his own. This was the first new large scale winery to be established in the valley since Prohibition. In addition to large scale wineries, Napa Valley's boutique wineries produce some of the world's best wines. Today Napa Valley features more than 300 wineries.

Salexis Wines

Salexis Wines are artistically crafted wines from John Gibson in the Napa Valley. The name Salexis is derived from John’s daughter Sarah Alexis. John is a highly skilled, well known winemaker. He is assisted by his wife Ann, who works with him in the cellar and the office, as well as teaches middle school.

John came to the Napa Valley in 1981 after graduating from the University of California at Davis with a degree in Enology. While making wine for his clients, John never lost sight of his desire to produce his own wines.

In 1998, his dream came true, when he produced first vintage of Salexis Wines, a Merlot sourced from Snowden Vineyards. About 240 cases were made of that vintage. About 500 cases of this wine are made annually.

In 2001, Salexis began to make Chardonnay. John turned to an old friend and grape grower from his days at Stag's Leap Wine Cellars, Andrew Beckstoffer, to provide Salexis with Chardonnay grapes from his Carneros Lake Vineyard. The first vintage yielded about 240 cases. About 400 cases of this wine are made annually.

Knowing that Cabernet Sauvignon is what the Napa Valley is best known for, it was only a matter of time before Salexis dove into this varietal. Salexis is working with small independent growers in several appellations of the Napa Valley. In 2005, Salexis bottled 125 cases of a Cabernet Sauvignon designated as Napa Valley. Now that the vineyards have matured, Salexis Wines is producing a Reserved Cabernet Sauvignon.

John does not have his own vineyards, but all fruit comes from wine growers, John said, who are his friends. He does not have his own winery.

What John Poured

Here is what John poured, with his notes.

2006 Salexis Chardonnay

The 2006 Salexis Carneros Lake Vineyard Chardonnay was made in the style of the great white Bugundies of Chassagne Montrachet. Inspired by wine tasted there, this Chardonnay is a departure from most California Chardonnays. Made from Napa Valley Carneros fruit, it has been barrel fermented in French oak and undergone malolactic fermentation, both with native yeast and bacteria. Produced from one of the smallest Chardonnay crops in recent years, this wine was aged on the lees for 20 months. The wine offers the aromas and flavors of pineapple, apples, pears, lemon zest, and toasty Well balanced with crisp acidity, this Chardonnay should continue to develop for 3 to 5 years in the bottle.

Blend Composition: 100.00% Chardonnay Clones #76 and #95
Harvest Analysis: 25.5 Brix, 5.6 gms/l TA, 3.32 pH
Barrel Aging: 20 months in Chateau Style French oak, Medium Plus and Heavy Toast, 66% new Taransaud and Francois Freres
Bottling Date: April 10, 2008
Case Production: 295 cases

2003 Salexis Merlot

Our 2003 Salexis Merlot offers the aromas and flavors of currants, blackberries, plums, and is enveloped with toasty French oak characters. Like previous vintages of Salexis Merlot, made from hillside grapes from Snowden Vineyards, this wine holds its own against many California Cabernet Sauvignons. This wine will pair well with all red meat dishes and continue to develop for 7 to 10 years.

Blend Composition: 100.00% Merlot
Vineyard Designation: Snowden Vineyards, Hillside Vineyard east of Rutherford
Harvest Analysis: 26.6 Brix, 3.9 gms/l TA, 3.80 pH
Pre-Fermentation Maceration: 72 hours @ 60 degrees F.
Pumpover Regime: 2 time/day with Aeration
Maximum Fermentation Temperature: 90 degrees F.
Total Skin Contact Time: 35 days
Barrel Aging: 20 months in Chateau Style French oak, Medium Plus Toast, 66% new
Bottling Date: June 23, 2005
Case Production: 375 cases

2005 Napa Valley Cabernet Sauvignon

Our 2005 Napa Valley Cabernet Sauvignon emulates the fruity and complex wines which the Napa Valley has been famous for producing for over 4 decades. This wine exhibits the aromas and flavors of raspberries, cassis, cedar, chocolate, and toasty French oak. Not meant for long term aging but rather early consumption, the wine is well balanced with soft tannins and a long lingering finish. This wine will pair well with all red meat dishes.

Blend Composition: 100.00% Cabernet Sauvignon Clones #4 and #337
Harvest Analysis: 25.4 Brix, 4.0 gms/l TA, 3.87 pH
Pre-Fermentation Maceration: 5 days @ 55 degrees F.
Pumpover Regime: 2 times/day with Aeration
Maximum Fermentation Temperature: 88 degrees F.
Total Skin Contact Time: 21 days
Barrel Aging: 18 months in Chateau Style French oak, Medium Plus Toast, 50% new
Bottling Date: June 5, 2007
Case Production: 125 cases

2005 Napa Valley Reserve Cabernet Sauvignon

Our 2005 Napa Valley Reserve Cabernet Sauvignon is a wine of stature and power. This wine was produced from free run wine only after 37 days of total skin contact, and aged in 100% new Taransaud Chateau style barrels for 18 months. This wine exhibits the aromas and flavors of black berries, raspberries, currants, cedar, chocolate, and is surrounded by toasty French oak. Although keenly balanced and enjoyable now, this wine will continue to develop for the next 8 to 10 years.

Blend Composition: 100.00% Cabernet Sauvignon Clone #337
Harvest Analysis: 26.7 Brix, 3.7 gms/l TA, 3.90 pH
Pre-Fermentation Maceration: 7 days @ 55 degrees F.
Pumpover Regime: 2 times/day with Aeration
Maximum Fermentation Temperature: 90 degrees F.
Total Skin Contact Time: 37 days
Barrel Aging: 18 months in Chateau Style French oak, Medium Plus and Heavy Toast, (100% new Taransaud)
Bottling Date: June 5, 2007
Case Production: 170 cases

Salexis Wines
Napa, California
www.salexiswines.com

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