Issue link: http://digital.copcomm.com/i/833814
58 { THE SOMM JOURNAL } JUNE/JULY 2017 reservoir—an elegant, water-saving solution. Vine rows have been moved for optimal orientation, 30 degrees off north, while the addition of six-inch cross arms to the VSP (vertical shoot positioned) trellising works to provide more afternoon shade. The winery's commitment to its signature variety, Merlot, has not wavered, and Terrell has replanted with a mélange of clones that includes 1, 101, 3, 9 and 343 among others. Terrell makes soil health a priority at all of the winery's ranches. "We're using early applications of compost and have begun using a compost tea brewer to ensure a healthy microbiome by incorporating living materials." Technology plays an increasingly important role both in the vineyard and in the winery at St. Francis. When possible, mechanical harvesting is done with a Pellenc harvester, destemmer and shaker to reduce the damage and oxidation that can affect wine quality. The Mission-style winery itself is powered in part by a 457-kilowatt solar energy system that has been in place at St. Francis since 2004. Community Leadership Simply holding a California Sustainable Winegrowing Practices certifica- tion (CSWP) is not enough for St. Francis winery. The dynamic team at St. Francis is committed to producing distinct terroir-driven wines. The winery shares a goal with the Sonoma County Winegrowers—to make Sonoma 100 percent sustainable. In order to accomplish this goal, the team has established trust and support for the growers throughout the region. To reduce intimidation of incorporating sustainable practices, the team hosts workshops with their growers to expand their knowledge and review the sustainable certification application process. The St. Francis team also has a grower sustainability coordinator to assist the growers with any questions they have on the matter. Sonoma County provides grants to growers who would like to become Certified Sustainable, and St. Francis provides a matching program to partnered growers. From BTG Heroes to Reserve Champions Winemaker Katie Madigan, whose tenure at St. Francis spans 15 years, is in charge of the winery's Zinfandel, Pinot Noir and Chardonnay programs. Madigan sourced the 2014 Reserve Tier Zinfandel from a long-standing group of producers in Dry Creek Valley and blended in 16% Petite Sirah for a blue fruit–dominant wine with fine, resolved tannins and chocolatey depth. When asked about making a national market Pinot Noir, Madigan takes an Old World/New World approach, saying, "The bar for Pinot Noir quality has been set high by traditional houses like the famed Burgundy producer Louis Jadot in France. I've looked to cooler sites in Sonoma and the border of Russian River Valley and Dry Creek Valley for distinct fruit." That pursuit pays off when gatekeepers like Angelica Sbai, Director of Operations, Wine & Spirits for The Palm Restaurant Group, have confidence in the wines. "Twenty-five percent of sales come from the wine program, and while many lists Angelica Sbai, Director of Operations, Wine & Spirits for The Palm Restaurant Group, at The Palm in Tribeca, NYC: Angelica Sbai lists the St. Francis Old Vines Zinfandel both by the glass and by bottle at The Palm. PHOTO: TIM MURRAY PHOTO: TIM MURRAY "In our restaurants, Sonoma sells just as well as Napa, and both outperform other regions of California. Wines that overdeliver for their price are always going to have a place on my list." — Angelica Sbai