Issue link: http://digital.copcomm.com/i/221505
Layers of Flavor PHOTO: LEIGH CASTELLI Layers of Flavor offers the next chapter in the brand's future and there are three components. The first is a quarterly publication named One True Vine, an oversized, visually stunning "journal of food, wine, life," modeled after Woodbridge's own detailed record-keeping of food experiments and experiences. It retails for $39 and the second edition comes out around Christmas. The second facet involves "Eating well, drinking well, having the maximum experiences," says Landon Patterson, VP of sales of Hundred Acre. "One True Vine takes all the layers of life experiences and drops them into the home environment as recipes and stories. And we are engaging executive chefs to create dishes that pair with Layer Cake." Eventually, restaurants will offer dishes on their menus created specifically for pairing with Layer Cake wine, some may even be priced inclusive of a glass or will list as a suggested pairing. A third element brings retail outlets into the picture. Think of those grocery store specials that offer $1 off prepared foods with the purchase of a participating item. Patterson says they are applying a similar principle but from a more luxury-driven standpoint. "We're taking our super-premium wine and working together with super-premium brands, and we're showing how to make great recipes with Layer Cake wines. We're on a crusade to raise the bar across the board, to maximize experiences." PHOTO: CHRISTINE TOMLINSON Through new-found Aussie connections and handshake deals, the first vintage of Layer Cake debuted in 2006—the 2005 Shiraz, which retailed for $14.99, a mere fraction of the $300 price tag for a bottle of Hundred Acre. The Layer Cake brand gained immediate attention from consumers and retailers because of its high quality and surprisingly low price. Committed to producing a value wine that overdelivered, Woodbridge and Radomski fostered the relationships they'd forged through Hundred Acre dealings, and also sent the Hundred Acre team to work harvests for Layer Cake wines. Many of the practices that go into making their coveted Cabernet were put into place, like personally selecting the vineyards, to strict vineyard management, harvest practices, and even the repurposing of Hundred Acre barrels for aging Layer Cake, which as of 2013 includes offerings from Australia, Italy, California, Argentina and Spain. Chris Radomski observes as Michael Laukert, Executive Chef for the Hundred Acre Wine Group, prepares a meal in Jayson Woodbridge's home kitchen. Food and wine are central to both Radomski's and Woodbridge's wine country lifestyles. More information at www.layercakewines.com. The Whole Truth in Layers By her own admission, Gina Cook takes a notoriously conservative approach when it comes to fulfilling her duties as Wine Buyer for Whole Foods Market in Tustin, CA. "I won't ever get behind a wine unless I think it's a high quality product, she says. " Judging by the impressive Layer Cake display that currently dominates the store's impeccable wine section, it's pretty safe to say that Cook is quite fond of the brand. "My favorite is the Primitivo because it's such a great conversation starter, says Cook. Her fondness for the brand is " echoed in the store's clientele, and their reaction offers good enough reason for harboring a concentrated collection of the Layer Cake wines. "Layer Cake practically sells itself to our customer base. It's been a hit with people that are looking for a good value wine. " Cook also believes that the reason for Layer Cake's popularity is "Because it hits so many sweet spots, she says. "It has an agreeable " price point. It has a rock star winemaker behind it. Their packaging is approachable. Plus, they are all top-quality, crowd-pleasing wines that are not contrived in any way. " In other words, it's a wine that Cook—and her customers—can get behind. —Rich Manning Gina Cook's favorite Layer Cake varietal is Primitivo because "it's such a great conversation starter." december 2013 / the tasting panel / 7 TP1213_001-33.indd 7 11/22/13 8:37 PM