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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