The Tasting Panel magazine

AUGUST 2011

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Wines on Tap V “It’s one of the most ‘green’ delivery systems.” “Some of the most high profile sommeliers are going in this direction.” “It’s becoming hot for casinos in Las Vegas.” “There’s no limitation in terms of distribution.” THE IMPETUS FOR THE COMEBACK OF THE CARAFE by E. C. Gladstone ictoria Ash-Ziegler is speaking about the biggest story in wine distribution since . . . well, maybe since the invention of the bottle. As Southwest Division Manager of the Mendocino Wine Company, Ash-Ziegler has not only had a front row seat to the exploding wine-on-tap trend, but also been a major player in the game. Mendocino—which calls itself America’s Greenest Winery, for its sustainable, organic and/ or biodynamic practices—are the first producers to be distributed in kegs by Southern Wines & Spirits. They currently offer five of their wines in keg: Mendocino-sourced Parducci 2009 Chardonnay and Pinot Noir, and Paul Dolan 2009 Certified Organic Chardonnay, Pinot Noir and Sauvignon Blanc. Sales of all, says Victoria, are brisk. But there’s another intriguing story in a Sonoma-based company called Free Flow, who have created an entire brand, Silvertap, which is only available on tap. Their wines include an ’09 Dry Creek Valley Sauvignon Blanc, an ’08 California Cabernet Sauvignon and Sonoma County blends of Chardonnay, Merlot, Old Vine Zinfandel and Zinfandel Rosé, with vintages rang- ing from 2008 to 2010. The consulting winemaker is Bill Knuttel, known for his work at Saintsbury, Chalk Hill and Dry Creek. “We will probably sell the equivalent of 10,000 bottles this year,” says founder and Managing Partner Dan Donahoe, emphasizing that Silvertap will always be an exclusively on-premise brand. Response for these wines has been so impres- sive that several higher-profile wineries have asked Free Flow to help them get into kegging. Currently, their mobile unit is kegging 30 different brands, including the likes of Paul Hobbs, Au Bon Climat, Amoroso, Qupé and Sainstbury. “Some The carafe is back. The Phoenician in Scottsdale was the first on-premise establishment to have wine on draught (tap). The mobile kegging unit, operated by Free Flow Wines LLC, goes right to the selected winery to be filled. Pictured is Starwood N.A. F&B Director of Franchise Properties Mac Gregory with Silvertap’s Dan Donahoe. 66 / the tasting panel / august 201 1 PHOTO: BRENDAN SULLIVAN

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