The Tasting Panel magazine

July 2010

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MISSION STATEMENT the Napa River watershed. Château Boswell is in line to become a certifi ed Napa Green Land property this year. When asked whether these cer- tifi cation programs, laborious and fi lled with red tape, perhaps leave land owners neither the time nor the inclination to perform the required regulation tasks, Boswell explains that this just isn’t the case: “The majority of wineries in the Napa Valley already have the background to conform to a green mindset. Beyond that, we have all calculated that it’s fi nancially smart to be a sustainable business and therefore produce a better-quality product in the long run.” The certifi cations are not marketed by the wineries. “No one advertises it on their labels, in print ads or any other venue,” she advises. “We just want to protect our watershed and our businesses. If we’re asked, then we are proud to talk about it. This is some- thing we do want the trade to know. Our Napa Green certifi cation program is free. Another incentive to small wineries [under 100,000 cases] is our Napa County Energy Watch program: free audits to improve energy manage- ment within their facilities.” The motivation, beyond the checks and balances of operating a sustain- able winery, are positive relationships with government agencies. “We have real people to deal with in the permit process and for government fees; it’s all simpler and easier when you’re working towards the same goals.” facts: There are more than 1.8 million cases of wine produced in certifi ed Napa Green wineries, and the number of Napa Valley wineries becoming certifi ed is growing steadily. There are more than 33,000 acres enrolled in the Napa Green Land program, with 17,500+ acres of certifi ed Napa Green Land at the present and another 7,000 acres to be certifi ed in 2010. Olive oil–poached cod with sorrel foam was a tremendous match with the 17-month barrel-fermented Château Boswell Dutton Ranch Sebastopol Vineyard Russian River Valley Chardonnay (SRP $75). july 2010 / the tasting panel / 77 A Visit to Meadowood M Château Boswell and Jacquelynn Wines Are Well-Paired at This Exquisite Napa Valley Resort eadowood’s Michelin two-star chef, Christopher Kostow, knows the Château Boswell and Jacquelynn labels well enough to create master pairings with the two boutique wines. (It’s no wonder this is the second time Kostow has garnered a two-star rating!) From his constantly evolving menu, the chef nailed it with a soup of cur- ried English peas, married with the gracefully creamy, minerally, high-acid Bordeaux-style white, the Jacquelynn 2008 Cuvée Blanc (SRP $45)—a blend of 50% Sauvignon Blanc and 50% Semillon from Sonoma County. His petit fi let, or bavette, of American Wagyu beef was an ultra-rich treat and needed a big, yet elegant wine. Château Boswell 2007 Estate Reserve rose above the occasion with its dusty, chewy satin texture, its dense black fruit and a combination of ash, stone and espresso. Meadowood Executive Chef Christopher Kostow and Sommelier Rom Toulon. PHOTO: MERIDITH MAY

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