The Tasting Panel magazine

Nov 09

Issue link:

Contents of this Issue


Page 16 of 92

The Message Brief Encounters Whether THE TASTING PANEL goes to the brand execs or the brands call us, there is an abundance of news to report, from the latest releases to behind-the-scenes experiences with some of the world's most influential importers, winemakers, distillers . . . well, you name it. We may not have enough pages in each issue to devote as much attention as we would like to each person whose path we cross, but please note that if it's in the publication, we deem it noteworthy —Meridith May, Publisher & Executive Editor At the Heart of an Estate The Hot Seat at Pizzeria Mozza W ell-known chefs Nancy Silver- ton, Mario Batali and Joseph Bastianich meld talents and mozza- rella at Pizzeria Mozza in Hollywood, CA. With over 20 pizzas to choose from (how about squash blossoms, tomato and burrata, or Ipswich clams, garlic, oregano, pecorino and parmigiano) and a dynamic wine list that spans Italy, it may be difficult to get a reservation, but once you're in, you're in foodie heaven. T o date, over $170 million has been awarded in grants for cardiovas- cular research, thanks to the Leducq Foundation, named for entre- preneur and philanthropist Jean Leducq, who, in 1986, began piecing vineyard land together in Napa to create Ehlers Estate. With 100% of the winery's profits supporting the foundation, Ehlers Es- tate continues to operate as it was intended, with Bordeaux varieties grow- ing on 40 acres of prime St. Helena vineyards on the century-old property. Overseeing the production and the business is winemaker and General Manager Kevin Morrisey, who micromanages the picking and farming of 23 different blocks with his cellarmaster-slash-vineyard manager and his faithful crew. Certified organic and working under a biodynamic system, Morrisey ordered 240 tons of compost the day we visited, preparing the vineyard floor to grow cover crops for the upcoming winter. "It will replace nutri- ents and build healthy soil," he explained. "We owe it to the land to make the best wine we can make," he adds. "This is the real deal—everything a little chateau winery is supposed to be." —Meridith May Ehlers Estate 2006 Merlot (SRP $45) is spicy, dense, dark and juicy with high-toned red fruit and tightly wound tannins; a regal red. Note the heart shape within the letter "E" on the label. 100% of wine profits support cardiovascular research. (below) Winemaker Kevin Morrisey of Ehlers Estate in St. Helena. Mozza Wine Director Chris Miller finds fascinating wines from Italy for a popular L.A. eatery.

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - Nov 09