Friday, June 29, 2012

Malbec Renaissance in Bordeaux as a Result of Climate Change?

Picture: Christian G.E. Schiller at Chateau Latour in Bordeaux. At the time of the 1855 Classification, the Latour Grand Cru was mainly made of Malbec and Cabernet Sauvignon

Though Malbec was historically a major planting in Bordeaux, providing color and fruit to the blend, in the 20th century, it started to lose ground to Merlot and Cabernet Franc due, in part, to its sensitivities to so many different vine ailments (coulure, downy mildew, frost). The severe 1956 frost wiped out a significant portion of Malbec vines in Bordeaux.

One can, however, observe a comeback of Malbec in Bordeaux. Some experts predict that if Bordeaux becomes hotter due to climate change, Malbec would have a chance to ripen more consistently and you may start to see much more Malbec in Bordeaux blends in years to come.

Weinrallye #52 Klimawandel - Climate Change

This posting is being published as part of the Weinrallye, a monthly blog event in Germany. Participating wine bloggers - mainly in Germany - are all releasing postings today under the heading "climate change". Weinrallye is the brainchild of Thomas Lippert, a winemaker and wine blogger based in Heidelberg, Germany. The first wine rally took place in 2007. Thomas Lippert is the author of the wine blog Winzerblog.

This month's wine rally is organized by Torsten Goffin, who runs the food and wine blog “Glasklare Gefuehle”.

Malbec in France

Overall, Malbec is at a low in France currently, but may stage a come-back. Over recent decades, the popularity of Malbec has been steadily declining with only 6,000 hectares remaining. Its stronghold remains Cahors where AOC regulations stipulate that Malbec must compose at least 70% of the blend.

Outside of Cahors, Malbec is still found in small amounts as a permitted variety in the AOCs of Bergerac, Buzet, Côtes de Duras, Côtes du Marmandais and Bordeaux.

Malbec in Cahors

Cahors wines have a long history. The wine industry was developed by the Romans, who planted vines in Cahors even before they got to Bordeaux. The “black wine” of Cahors reached its heyday in the Middle Ages, when they were on the table at the marriage of Eleanor of Aquitaine with Henry II of England in 1152. But Bordelais winemakers saw the Cahors wines as a competitor to their own wines and introduced taxes and levies that hindered Cahors’ export out of Bordeaux, and, in turn, its reputation. In addition, in the late-19th century, phylloxera nearly destroyed the wine business in Cahors. The vines recovered eventually. Things looked pretty bleak until 1971, when Cahors achieved AOC status.

The dominant grape variety in AOC Cahors wines is Malbec, which must make up a minimum of 70% of the wine, with Merlot and Tannat making up the rest. Cahors wines are notoriously tannic when young, benefiting greatly from aging.

Malbec in Bordeaux

Malbec is one of the six permitted red grape varieties - Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and Carmenere - in the Bordeaux region, but in contrast to Cahor only rarely used in Bordeaux blends today. 

Chateau Haut Bailly in Pessac Leognan is one of the producers that has reportedly all 6 red grape varieties growing in its vineyards. Château Cheval Blanc uses a tiny amount of Malbec in its blend as do Chateau L’Enclos and Chateau Gruaud Larose. Examples of famous châteaux that use Carmenere are the Fifth Growth Château Clerc Milon and the Second Growth Château Brane Cantenac. Only the regions of the Côtes-de-Bourg, Blaye and Entre-Deux-Mers have any significant plantings in Bordeaux.

However if you go back to the year 1855 when the famous Left Bank Classification of 1855 was established, all chateaux had Malbec in their vineyards. At that time, Malbec was the most planted grape in Bordeaux, probably up to 60%. First Growth Château Lafite’s vineyards, for example, were dominated by Malbec and First Growth Château Latour was mostly Malbec and Cabernet Sauvignon. In Saint Emilion, on the right bank, Malbec was known as Noir de Pressac and very popular.

Malbec in Bourg and Blaye

Nowadays the Bordeaux appellation with the highest percentage of Malbec under vine is the Côtes de Bourg.

Malbec at Château Bel-Air la Royère

The leader of the Bourg and Blaye Malbec gang is Chateau Bel-Air la Royere in the AOC Blaye. Chateau Bel-Air la Royere is owned by Xavier Loriaud and his wife Corinne Chevrier-Loriaud. Xavier and Corinne bought the run-down estate in the 1990s, when Xavier was working as a wine consultant, mainly with Medoc chateaux. In the beginning, they sold the wine in bulk but started to bottle it in 1995. In the meantime, Xavier has moved on and become a politician, while his wife Corinne has taken over the management of Chateau Bel-Air la Royere. She is assisted by winemaker Christian Veyry.

25% of the 23 hectares of vineyard area is accounted for by Malbec, with the Malbec plantings dating from 1947, 1949, 1953 and also some from the 2000s. Merlot accounts for 65% and Cabernet Sauvignon for the remaining 10%.

In addition to their Bel-Air La Royère, which is 25% Malbec, Chateau Bel-Air La Royère also produces the only single variety Malbec in Bordeaux – Malbec Fig. 10. I do not know if this done every year, but the he 2006 Malbec Fig. 10 is currently sold in Germany for Euro 20 retail.

schiller-wine: Related Postings

World Malbec Day - Malbec from its Birthplace: Cahors in France

A Glass of Bordeaux – What Else? – With Wine Journalist Panos Kakaviatos

Meeting Virginia and Bordeaux Wine Expert and Wine Blogger Allan Liska, USA

Bordeaux Wines and their Classifications: The Basics

In the Wine Capital of the World: the City of Bordeaux, France

Wine event: Wines served at the Climate Change Conference in Copenhagen in December 2009 - Zero carbon footprint?

Climate Change and Wine: Video Blog - CNN's Jim Bitterman on Climate Change and Wine from Paris

Climate Change and Wine: France

Tuesday, June 26, 2012

In the Kitchen: Chef Javier Romero at Taberna del Alabardero in Washington DC, USA

Pictures:  Christian G.E. Schiller with Chef Javier Romero, Vincente Dalmau Cebrián-Sagarriga, Count of Creixell, the owner of Spain's famous Bodegas Marqués de Murrieta and with Alejandro Luna Beberide from Bodegas y Vinedos Luna Beberide

I like very much the winemaker dinners at Taberna del Alabardero in Washington DC. It is always a great atmosphere, great food and great wines.  The winemaker dinners typically take place in a separate room, where you can see through a glass window Chef Javier Romero and his team preparing the food.

This posting recaps 2 recent winemaker dinners at the Taberna del Alabardero in Washington DC with a view of shifting the focus to Chef Javier Romero and his team, who were

Taberna del Alabardero

The Taberna del Alabardero is a renowned Basque restaurant in Madrid owned by Luis Lesama - a Madrid classic. The Taberna Del Alabardero in Washington DC (opened in 1989) is his only venture abroad (after he closed Seattle); it is arguably the best Spanish restaurant on the East Coast of the US.

Pictures: Taberna Del Alabardero in Washington DC

In addition to the superb menu and wine list, the decor is impressive and almost screams you'll be treated like royalty. We both times dined in one of the private rooms that feature dark walls, gold embellishments and a pretty chandelier.

Vincente Dalmau Cebrián-Sagarriga, Count of Creixell, the Owner Bodegas Marqués de Murrieta and his Wines

Vincente Dalmau Cebrián-Sagarriga, Count of Creixell, the owner of Spain's famous Bodegas Marqués de Murrieta, came to the Taberna del Alabardero in Washington DC to introduce us to his wines.

Pictures: Vincente Dalmau Cebrián-Sagarriga, Count of Creixell, Chef Javier Romero and Sommelier Gustavo Iniesta.

The Menu

Assortment of Tapas

Sardinas Marinadas con Asadillo de Pimientos - Marinated Sardines with a Roasted Bell Pepper Salad

Esparragos Verdes y Bacon con Salsa Remoulade - Green Asparagus and Bacon with "Remoulade Sauce"

Crema de Boletus con Rabo de Toro - Cream of Boletus with Braised Ox Tail

Pazo de Barrantes Albariño 2010 D.O. Rias Baixas

Debuting with the 2010 vintage, the new Pazo Barrantes logo reveals the wine's floral characteristics: fresh fragrances of white flowers, camellias, hydrangeas and leafy white petals.


Crema Ligera de Judiones con Setas y Almejas - Fava Bean Cream topped with Wild Mushroom and Clams

Marqués de Murrieta Capellania 2006 D.O.Ca. Rioja

This wine was quite different from the first one. 100% Viura. Dalmau: “Fermentation takes place in a temperature controlled, stainless steel tank. The wine then spends 15 months in American and French barriques.”


Taco de Atún sobre Vizcaína Clásica, Zanahoria y Rucula - Tuna Steak in a Red Pepper Sauce with Carrots

Marqués de Murrieta Reserva 2005 D.O.Ca. Rioja

A classic Rioja red: 84% Tempranillo, 13% Garnacha, 3% Mazuelo.

First Course

Codorniz Escabechada sobre Crema Ligera de Puerro y Tallarín de Verdura - Lightly Marinated Quail over a Leek Cream with Vegetable Noodles

Castillo de Ygay Gran Reserva Especial 2004 D.O.Ca. Rioja

The traditional flagship wine of Marqués de Murrieta. Made only in exceptional years.

Second Course

Entrecote de Búfalo, Revuelto de Ajetes y Mollejas con Salsa de Cabrales - Buffalo Strip Loin with Sweetbread and Scallions scrambled in a Blue Cheese Sauce

Dalmau 2004 D.O.Ca. Rioja

Like many Rioja wineries, Murrieta also makes a red wine in a modern style — darker, richer, with tannins imparted by French oak: Dalmau, which Dalmau calls “a modern concept of Murrieta.”


Tabla de Quesos a Mi Manera - Spanish Cheese Selection "Chefs Way"

Alejandro Luna Beberide and Bodegas y Vinedos Luna Beberide

Bernardo Luna Beberide founded the Bodegas y Vinedos Luna Beberide in 1987, 2 years before Bierzo received its DO status. The Luna family planted Bordeaux grape varieties, including Cabernet Sauvignon and Merlot and those grapes find their way into the winery's top blends, with Mencia as the base. Because of the international grapes, the wines have to be labeled Vino de la Tierra de Castilla y Leon rather than Bierzo DO.

Pictures: Alejandro Luna Beberide

Today, Bernardo’s son Alejandro Luna Beberide – who I met in Washington DC - is the Owner. Alejandro is a charming guy, but you had to speak Spanish in order to follow him or listen to the interpretation of Aurelio Cabestrero. Alejandro lived and studied toward his Bachelor’s and Law degrees in Madrid for 10 years, before taking over the estate in 2001. The estate comprises 70 hectares of vines, ranging in age from 20 years for international grapes to 60 years for Mencia. The estate has 1.5 hectares of Godello. “It is selling very well,” said Alejandro.

The Menu

Assortment of Tapas

Choricitos a la Parrilla, asadillo de Pimientos - Grilled Spanish Sausage over Roasted Bell Pepper
Tocino Ibérico con Melón - Pork Belly with Cantaloupe
Morros Estofados a la Antigua - Old Style Braised Pork snout

Luna Beberide Mencia 2009


Ensalada Templada de Vieiras a la Menier con Gambas - Warm Scallops Salad in a Lemon and parsley Vinaigrette topped with chopped Shrimps

Luna Beberide Godello 2009

Second Appetizer

Sobre aceite Texturizado, Pulpo a la Gallega - Grilled Octopus and broiled Potato with Paprika and Sea Salt served over Olive Oil Gelatin

Pago Valdetruchas “La Muria” 2009

First Course

Brick de Habitas con Mollejas y Foie Grass - Brick filled with Faba Beans, Sweetbread and FoieGras

Pago de Valdetruchas “Los Cerezales” 2008

Second Course

Atun Ahumado, Tomate Confitado al Tomillo - Smoked Tuna served with Spiced Tomato Confit

Luna Beberide “Finca La Cuesta” 2009

Third Course

Cabrito a la Segoviana (A mi manera)- Roasted Baby Goat” Chef’s way”

Luna Beberide “Art” 2009

Main Course

Entrecotte de Ternera en Salsa de Frutos Rojos - Beef Strip Loin in Berries Sauce

Paixar 2008

Cheese Plate

Quesos Curados y Melocotón - Assortment of Cured Cheese and Peaches in a light Syrup

schiller-wine: Related Posting

Alejandro Luna Beberide from Bodegas y Vinedos Luna Beberide in Spain at the Taberna del Alabardero in Washington DC

Bodegas Marqués de Murrieta Winemaker Dinner at Taberna del Alabardero in Washington DC, USA/Spain

Steak Frites and a Ballon de Blanc at Thomas Keller’s 1 Star Michelin Restaurant Bouchon in Yountville, California

Dining and Wining at a 1 Star Michelin Restaurant in San Francisco - Range in the Mission District, USA

Fine Wine and Fine Oysters in Madagascar: Oysters from Fort Dauphin and Wine from Clos Nomena

Lunch at the Gere Bistro in Villany with Winemaker Attila Gere, Hungary

In the Glass: Hugel et Fils wines at the cuisine des emotions de Jean Luc Brendel at Riquewihr in Alsace

Dinner with Wine Maker Gerhard Wohlmuth sen., his Wines and the Food of Steirerland’s Chef Ruth Stelzer, Austria

Thursday, June 21, 2012

Berlin Gutsriesling Cup 2012, Germany

Pictures: Christian G.E. Schiller with Berlin Gutsriesling Cup 2012 Winner Philip Wittmann, Berlin Brandenburger Tor and Martin Zwick

The Berlin Gutsriesling Cup 2012 took place in May 1012 in Berlin, Germany, orchestrated by Martin Zwick.

“Gutsriesling” is a combination of Gutswein and Riesling: Rated were wines that fulfilled the two criteria – being a Gutswein and a Riesling.


What is a Gutswein – Estate Wine? Gutswein is a term introduced and used by the members of the VDP association, Germany’s elite winemakers. A Gutswein is an entry level wine of a VDP member.

In contrast to the German standard classification system of 1971, which is based on a pyramid of sweetness of the grapes at the time of harvest, the classification of the VDP puts the terroir principle at the center of its classification approach, while the ripeness criterium has been moved to the backburner and indeed for dry wines completely removed.

The VDP currently distinguishes 3 quality levels. (It should be noted that the VDP classification system is still evolving; the VDP recently decided to add a fourth layer in its classification system).

The top level: ERSTE LAGE - Wines from the top single vineyards. Maximum yield of 50hl/ha. Minimum must weight equivalent to Spätlese.

The middle level:  ORTSWEIN (Village Wine) – From selected, very good vineyards. Maximum yield of 65hl/ha. 

The lowest level: GUTSWEIN (Estate Wine) – The producer’s entry-level wines, can come from any of the estate’s vineyards. Maximum yield 75hl/ha.


Worldwide, there are about 34.000 hectares planted with Riesling. Germany – with 22.400 hectares – accounts for 2/3 of the total. The second largest Riesling producer is Australia, with 4500 hectares. But this is only about 1/10 of the total. Alsace follows with 3500 hectares. Austria, the US with Washington State and New York State as well as New Zealand make up the remainder. But overall Riesling is really a niche wine, accounting for only less than 1 percent of total wine production in the world - but a very special niche wine.

Martin Zwick and the Berlin Riesling Cup

Martin Zwick is also known for organizing the Berlin Riesling Cup every year. While the Berlin Gutsriesling Cup reviews and rates entry-level Rieslings of VDP Estates, the Berlin Riesling Cup is about their dry grand cru (Grosses Gewaechs) wines.

The first large tasting of the Grosses Gewaechs wines of a vintage takes place a bit less than a year after the harvest, in the city of Wiesbaden, Germany, in early September, with a group of perhaps 100 national and international wine journalists, at the invitation of the VDP (GG-Vorpremiere). Martin Zwick is one of them. On the basis of his impressions and those of others, he then selects what he believes are the top wines from the Grosses Gewaechs wines presentation in Wiesbaden, adds a few other super-premium Rieslings from non-VDP producers or Grosses Gewaechs wines not presented at the VDP tasting in Wiesbaden and invites a few days later a group of journalists, sommeliers, wine-dealers and Riesling lovers to Berlin for a blind tasting of his selection (3 dozens or so).

This event has become known as the Berlin Riesling Cup. It is the first rating of the Grosses Gewaechs wines of a given vintage.

See: Germany’s Top Wines – The Berlin Riesling Cup 2011 Ranking

Berlin Gutsriesling Cup 2012 - Ranking

28 entry-level wines of 28 elite producers in Germany were tasted by a group of wine experts and rated in a 100 points system. Here are the results.

1 Wittmann – Rheinhessen 88,33
2 Julian Haart "Moselriesling" – Mosel 88,11
3 Breuer "Sauvage" – Rheingau 87,78
4 Seehof 87,56
5 Emrich Schönleber – Nahe 86,44
6 Christmann – Pfalz 86,33
7 Wagner Stempel 86,33
8 AJ Adam 86,22
9 von Racknitz 85,89
10 KH-Schneider (Andi) 85,72
11 Sauer "Eschendorfer Lump Kabinett" – Franken  85,56
12 Dönnhoff – Nahe 85,56
13 Schäfer-Fröhlich  - Nahe 85,44
14 van Volxem Mosel Saar Ruwer Saar 85,11
15 Pauly 85,11
16 Keller – Rheinhessen 85,00
17 Fürst 84,89
18 Bickel Stumpf 84,78
19 Schloss Johannisberg – Rheingau 84,67
20 Ress  “von Unserm” – Rheingau 84,67
21 Geil 84,56
22 Othegraven "Max"-  84,44
23 Bürklin Wolf – Pfalz 84,11
24 Robert Weil – Rheingau 83,89
25 Bassermann Jordan – Pfalz 83,50
26 Karl Schaefer 82,78
27 Schloss Lieser 81,44
28Von Winning "WinWin" - Pfalz 78,71

schiller-wine - Related Postings

Germany’s Top Wines – The Berlin Riesling Cup 2011 Ranking

Visiting Weingut Josef Leitz in Ruedesheim – Johannes Leitz is Germany’s Winemaker of the Year, Gault Millau WeinGuide 2011

1.International Riesling Symposium

Impressions from the Riesling & Co World Tour 2010 in New York

When Americans Drink German Wine - What They Choose

Visiting Wilhelm Weil at his Weingut Robert Weil in Kiedrich, Germany

Wrap-Up: 4 Extraordinary Riesling Tastings at the 1. International Riesling Symposium at Schloss Rheinhartshausen in the Rheingau in Germany

Tasting with Wilhelm Weil the 2010 Weingut Weil Wines in Kiedrich, Germany

Visiting Armin and Caroline Diel and their Schlossgut Diel in Burg Layen in Germany

Annual White Wine Presentation of the VDP Wine Makers from the Nahe, Ahr and Rheinhessen Regions in Mainz, Germany

Phil Bernstein’s Third Annual German Riesling Tasting with the German Wine Society, Washington DC Chapter - Rieslings With a Touch of Sweetness

Visiting Georg Rumpf and his VDP Weingut Kruger-Rumpf in the Nahe Region, Germany

Wednesday, June 20, 2012

Judging Virginia Wines in Suffolk, Virginia - Virginia Wine Lover Magazine Wine Classic 2012

Pictures: Christian G.E. Schiller with Frank Morgan, Contributing Editor and Patrick Evans-Hylton, Executive Editor, both Virginia Wine Lover Magazine, at the 5. Virginia Wine Lover Magazine Wine Classic, organized by the Virginia Wine Lover Magazine, in Suffolk, in the south of Virginia during the day of Monday, 21 May. The results will be released in the coming issue of the Virginia Wine Lover Magazine

The fifth Virginia Wine Lover Magazine Wine Classic, organized by the Virginia Wine Lover Magazine, took place in Suffolk, in the south of Virginia during the day of Monday, 21 May.  The results will be released in the coming issue of the Virginia Wine Lover Magazine.

Judging in Suffolk, Virginia

The tasting started at 10:00 am and we finished at around 4:00 pm, including a lunch break. We were 11 judges, with most of the judges from the restaurant scene in the Norfolk/Suffolk/Virginia Beach area.

Pictures: The tasting took place at the River Stone Chophouse in Suffolk

There were about 200 red and white wines. Half of us tasted and rated the red wines and the other half tasted and rated the white wines. I was in the red wine group.

Pictures: Getting ready

The wines were judged, double-blind, using the modified Davis 20-Point system by a panel evaluating each on their relative merits within their category. The Davies system assigns a certain number of points to each of its 10 categories ranging from bouquet to color to taste to aftertaste.

Platinum, Gold, Silver and Bronze Medal Awards

There will be platinum, gold, silver and bronze medal awards. There will be multiple winners in each category.

Pictures: During the tasting

Following the tasting, the Virginia Wine Lover Magazine tallied each judge’s evaluation and came up with an average and placed each evaluation in one of four categories:

90% or higher: Platinum
70 to 89%: Gold
50 to 69%: Silver
49% or lower: Bronze

Thus, each wine submitted will get a medal.  The results will be released in the coming issue of the Virginia Wine Lover Magazine.

Pictures: During the tasting

Wine Producer Virginia

Virginia is the 5th largest wine industry in the US, with nearly 200 wineries and 2,500 acres of vineyards.

In the original charter of the thirteen colonies was a royal commission to pursue three luxury items that England was unable to provide for itself: wine, silk, and olive oil. Every colony made attempts to satisfy the requirements of its charter. Despite many years of failure, the early Americans persisted in their efforts. A big step forward was made in 1740 when a natural cross pollination occurred between a native American grape and a European vitis vinifera. Other successful crossings followed.

In 1762, John Carter, who had 1,800 vines growing at Cleve Plantation, sent 12 bottles to the Royal Society of Encouragement of the Arts, Manufacture and Commerce in London for their evaluation. Minutes of their meeting on the 20th of October 1762 declared Carter’s wines to be “excellent” and a decision was taken to reward Carter’s efforts with a gold medal for his wines. These were the first internationally recognized fine wines produced in America.

Picture: Virginia

Over the past 30 years or so, Virginia wines have experienced a tremendous development - to elegant and balanced, mostly European vinifera-based wines. Recently, Donald Trump as well as AOL founder Steve Case bought a Virginia winery.

Today, the vitis vinifera grapes Chardonnay and Viognier are the leading white varieties.Increasingly they are made without any or with neutral oak, to retain natural acidity and freshness. It appears Viognier is on its way to becoming Virginia’s official “signature grape”.

For French-American hybrid varieties, Seyval Blanc is still popular, but resembles now the fresh and crisp wines from France’s South West. Vidal has become the backbone of the artificially frozen (cryoextraction), ice wine which I am not a great fan of.  Cryoextraction is an approach, developed by the French, which kind of simulates the frost in the vineyard in the wine cellar.

As far as red wines are concerned, there has been a shift from straight varietal wines to blends, with the blends now being dominated by Merlot and Cabernet Franc. Mirroring the Virginia white wines, there is an increasing focus on neutral oak and clean, vibrant fruit.

Tannat, Uruguay’ signature grape from the South West of France, is showing up in more Virginia wines, usually as a blend. The only red French American hybrid which has performed consistently well in Virginia is Chambourcin, which resembles the Gamay grape of Beaujolais.

Finally, Claude Thibault, a native from France, has taken Virginia sparkling wines to a new level. His NV Thibault-Janisson Brut, made from 100 percent Chardonnay, which President Obama offered his guests at his first state dinner, is as close as you can get to Champagne outside of France. See more: As Close as You Can Get to (French) Champagne at the US East Coast – Claude Thibaut and His Virginia Thibaut Janisson Sparklers at screwtop Wine Bar

schiller-wine: Related Posting

North Gate Vineyard in Virginia, USA – A Profile

TasteCamp 2012 in Virginia, USA – A Tour d’Horizont

The Wines of Veramar, Virginia, US

The 2010 DrinkLocalWine Conference in Virginia, US

Thomas Jefferson, 3. President of the United States, Visited Hochheim, Germany on April 10,1978

Top Virginia Red Wines - Governors Cup 2010

Norton and Other Wines of Chrysalis Vineyards in Virginia

Fine Virginia Wines from Corcoran Vineyards

As Close as You Can Get to (French) Champagne at the US East Coast – Claude Thibaut and His Virginia Thibaut Janisson Sparklers at screwtop Wine Bar

Virginia Wine and Lots of Fun: The 30th Annual Vintage Virginia Wine Festival in Centreville

Wining, Dining and Grovin' at the 36th Annual Virginia Wine Festival in Centreville, USA

Touring Virginia Wineries - Fabbioli Cellars, 8 Chains North and Breaux Vineyards - with Virginia Wine Expert Allan Liska

Visiting Jennifer Breaux Blosser and Breaux Vineyards in Virginia, USA

Visiting Wine Maker Doug Fabbioli and his Fabbioli Cellars in Virginia, USA

Meeting Virginia and Bordeaux Wine Expert and Wine Blogger Allan Liska, USA

An Afternoon with Jordan Harris, Winemaker of Tarara, Virginia, USA