Recent news, stories from the winemaker, happenings around the winery, recipes and more!
Let’s talk bad news first. Given was the pandemic with new variants and greater contagion. Moving on to Andis Wines, let’s focus on grape farming and wine making. While 2021 started with normal rainfall, it soon became apparent very early in the growing season that we would see drought conditions, which adversely affected the grapes. First, flowering and fruit set was drawn out over several weeks compared to the normal time frame of about a week. Later in July and early August during the time we would see veraison occurring over a week or so, it too was drawn out to several weeks. Grapes and clusters that are normally somewhat uniform were not. Ripe berries were next to unripe berries, mature clusters were next to clusters that barely went through veraison. As a result, maturity monitoring and sampling was difficult, and a lot of extra time was spent in the vineyards. Moreover, there were a couple of significant heat waves. With the heat and lack of water, crop load was reduced with many vineyards showing a 50% reduction.
The heat and dry conditions had us starting harvest about a week to 10 days earlier than normal, with our first pick of our estate Sauvignon blanc on August 9th. Other varieties started to show early elevated sugar levels giving us major concern. Then there was more bad news. On August 14th, the Caldor fires started and within two days had exploded to over 60,000 acres in the Sierras and Foothills. While we were put on evacuation notice, our vineyards were fortunate to not be affected – no evacuation, and thankfully, no smoke taint. Unfortunately, many of our friends and growers were affected with fire and/or smoke damage to their grapes, and we were unable to harvest several vineyards. To help our 2021 harvest, we ended up buying fruit from several other regions including Clarksburg in the delta, Linden Hills east of Lodi, and the Murphy area. Once we were through the worst of the fire and the heat of late August and early September, temperatures cooled, and our harvest pace, thankfully, slowed down to normal.
So, with drought, fires, heat waves, and a smaller crop load, you are probably wondering where the good news is! Through all of that, we were rewarded with some very beautiful wines. The white wines are bright with great structure and depth. The reds are deep in color and aromatic, rich in character, have complexity and are well structured. Yes, despite the struggles of 2021, the results turned out with an abundance of good news! Cheers!
Janis Akuna - Founder
Mark Fowler - Winemaker
Meridith May, SOMM Journal
ANDIS WINES’ LORENZO MUSLIA MUSES ON ITS NEWEST RELEASE, CURSE OF KNOWLEDGE, AND WHY WINES FROM THE SIERRA FOOTHILLS CAN BE A CHALLENGING SELL
It was 2014 when I left Italy and ventured into a “New World.”
To say I was culture-shocked at the start is an understatement. I went from walking out of my apartment in Florence and simply asking for an espresso to driving for 2 miles to engage in a three-minute interrogation with a barista: “What size, 16-ounce or 8-ounce? How many shots do you want? Do you need room for cream?”
Dinnertime used to be at 9 p.m., but now that’s bedtime. I used to make five stops at local grocery stores on the way home, and now everything is delivered to my doorstep.
But if I had to pick the thing that shocked me most, it was unquestionably the wines. I grew up drinking Old World wines that were the perfect complement to food; they weren’t better or worse than those from California, just a different style.
In 2015, I joined Andis Wines in the Sierra Foothills. My ultimate goal was to use those memories to close the bridge between what I used to drink and what we’re able to make here. It’s not easy, and it never will be, but we’ve gotten closer and closer year after year as we continue to pursue perfection.
I have visited locales in over 35 states over the past several years, from northern Michigan and Houston to Honolulu and Richmond, Virginia. I’ve ventured into hundreds of restaurants and wine bars with the purpose of selling Andis Wines, and it has been a journey! Almost every time I sat down with a potential buyer or exchanged a phone call or email, it seemed as though there was a preconceived perception of our wine, and it made me feel like I had something to prove. I wondered, “Why are people so skeptical and scared to try our wines from this region?”
It took me years to understand that the answer was in the history of what we used to be. We were “cursed by the knowledge” they had about our region, and the only way to break that spell was to make extraordinary wines. Opinions are hard to change in a short time, but it can be done.
So here it is the result of our dedication to five years of vineyard research to thwart the curse and equip people with new knowledge of the beautifully balanced, high-quality wines emerging from the Sierra Foothills. Painted Fields Curse of Knowledge is not just another red blend from another winery—it contains the authentic fruit of our labor.
Made in partnership with Philippe Melka and Maayan Koschitzky, two industry heavyweights, the wine is our first Bordeaux-style red blend; it comprises 45% Cabernet Sauvignon, 30% Cabernet Franc, 18% Malbec, and 7% Merlot and aged 18 months in 20% new French oak barrels to create the perfect harmony between fruit and oak.
Andis Wines 2019 Painted Fields Curse of Knowledge, Sierra Foothills ($25)
A powerhouse wine that effortlessly releases red and blue fruit into a stream of violets and mountain brush. Fine acidity leans into an inner meatiness that keeps it as fresh as it is bold and complex. Floral and fruit aromatics persist through the finish.
93 points —Meridith May, SOMM Journal
When visiting Andis Wines, do you notice the white boxes sitting on poles positioned throughout the vineyards? Part of our sustainability program involves using birds of prey to control the rodent population. As you walk through the vineyards, you will notice small holes in the ground, typically caused by gophers and voles. Voles will eat roots and bark and can be harmful to grape vines, and controlling their populating is critical as a pair can produce 100 baby voles in a year. As you view the Andis Estate Vineyard, you will see owl boxes, those white boxes perched on tall poles. Owls will find these boxes, create a nest, usually in winter and early spring, and have their young. All four boxes on the property have been used. A family of owls can hunt as much as 3000 voles a year. By May, the baby owls are gone, and the boxes remain empty until the following year. Eating so many voles, gophers, and even rabbits create quite a mess with bones stacking up, so we must clean the boxes out after harvest in preparation for the next season.
Janis Akuna, Vintner
Grapevine flowering arrives in late spring, two months or so after bud break. Grapevine flowers are not the most dramatic or beautiful, but they do have a wonderful fragrance. Grape flowers need average daily temperatures between 59-68 degrees Fahrenheit, and it is during this stage of a grape’s lifecycle that pollination and fertilization occur. For fertilization to occur, grape flowers do not need bees for pollination. Grapevines have what is called a perfect flower, meaning they are self-pollinating flowers.
There is a window when the flowers are in full bloom. It is at this point that they are extremely vulnerable. Any adverse climatic condition can mean losing the potential crop. Rain, wind or cold temperatures can result in shatter. The term shatter means the cluster grows without the ideal tight shape, resulting in grape berries differing in size or even missing all together. While this variation does not affect the quality of the grapes, it definitely affects their quantity.
Fruit set follows bloom immediately. Fruit set is defined as the time when fertilized flowers develop into a grape. Once the fruit set is done, we start to get a good idea of our crop for the season. Right now, we are looking good.