Calendar of events

I’m sorry that updates have become less and less frequent. I am trying to be better at posting but things at the winery and in the tasting room have become increasingly busier in the last month or two. There are so many things going on in the month of June, that we are involved in, that I wanted to get the word out. Hope to see everyone at one or more of the events ...

·         June 3^rd – We will be joining in on the national Washington Wine (#WAWine) tweetup down at Olive Marketplace Café in Walla Walla from 5:00 to 8:00 pm. Join us and numerous other Walla Walla wineries as we all meet in one central location and collectively taste and tweet about Washington wines.

·         June 3^rd – Join Thomas Woodley, our national sales coordinator, at The Inn at Langley in Langley Washington for an amazing night of food and wine. Chef Mike Costello has put together an amazing 5-course menu and paired it with some fresh whites and vintage reds. Cost of the dinner is $170 per person which includes food, wine, tax and gratuity. Attendees of the dinner will be offered a discounted room rate to stay at the inn as well.Call the Inn for reservations (360) 221-3033.

·         June 4^th – For those that stay the night, join Thomas Woodley and Chef Costello as they dig into their award winning cellar to host a vertical tasting of vintage Woodward Canyon wines accompanied with some small bites prepared by Chef Costello. The tasting will be free to those who attended the dinner the evening before and cost $35 for anyone else.

·         June 6^th – Join Marlene and myself as we descend upon The Davenport Hotel in downtown Spokane for Taste Washington Spokane on Sunday from 5:00 to 8:30 pm. We’ll join around 100 other wineries and 25 restaurants at the event and will be pouring our 2008 Washington State Chardonnay, the 2007 “Artist Series” Cabernet and the 2008 Nelms Road Cabernet. Tickets are still available so get yours at http://www.brownpapertickets.com/event/107945.

·         June 13^th – Join either Thomas Woodley or Darcey Fugman-Small, our owner/general manager, at the Seattle Wine Awards hosted at the historic Rainier Club. We will be pouring our award winning wines – the 2006 Estate Red (double gold), the 2007 “Artist Series” Cabernet (gold) and the 2008 Nelms Road Cabernet (silver). Tickets for the event are still available so get your ticket here.

·         June 18^th – Visit the Walla Walla Valley and join in on the festivities of Vintage Walla Walla. Friday evening, June 18^th, join Thomas, Rick and Darcey for the bbq under the stars out at Northstar Winery from 6:00 to 9:00 pm. Tickets are available for the bbq only or as part of the Vintage WW package.

·         June 19^th – The next day, ten wineries, us included, are hosting special tasting events throughout the valley. For more information on the individual events and for reservations, please contact the Walla Walla Wine Alliance office at (509) 526-3117. Later on Saturday join participating wineries for the Vintage pour gala and silent auction that evening from 5:00 – 7:00 pm. It’s a great opportunity to taste vintage wines with the winemakers who make them. It’s also the chance to bid on amazing packages put together by wineries of the Walla Walla Valley.

·         June 25^th – 27^th – The 2010 Wine Bloggers Conference has decided on a change of scenery and is moving from Napa/Sonoma Valley, California to the Walla Walla Valley. I was able to attend the conference last year and had a blast. It is a great opportunity to meet with fellow wine bloggers and talk about wine and the importance of blogging and social media. California set the bar fairly high last year but I know that Walla Walla is up to the task. The conference is sold out however they are keeping a wait list in case there are any last minute cancellations.

And a heads up look at what is coming up in the month of July ...

·         July 1^st – Join us as we’re pouring a selection of our wines at Olive Marketplace Café at their weekly wine tasting event. For a $5 tasting fee you can taste through our line up of wines. Splurge on dinner while you are there and grab one of their fabulous flat-bread pizzas. Trust me, you won’t regret it.
 ·     July 31^st – Looking ahead, T-Maccarone's and us have paired up to do a farm-to-table dinner out in our Estate Vineyard. Final details are still to come so check back for more information or send me an email at shari@woodwardcanyon.com and I'll keep you updated.

Hope to get a real post up here soon with the happenings at the winery and a recap on Rick and Darcey’s trip over to England and Germany last month. Thanks for keeping an eye on us and hope to see you in the tasting room soon.

Cheers,

Shari

Windy Walla Walla!

The 2010 Vintage is officially under way - we finally started pruning the Estate Vineyard the first part of this month. Rick decided to delay pruning just a bit due to the unusual weather we've had the past couple of months. It's been getting up the low 60's during the day but then dropping back down to right around or below freezing at night. Warm days and freezing nights are always a concern in spring and this year it seemed to have started a bit earlier. Once you begin pruning and the buds get warm, they start opening and become susceptible to damage which can mean no grapes. By delaying pruning, we have hopefully bought us some time in case we do get that early spring freeze.

Because we've held off on pruning longer than most in the valley our bud break has been a bit delayed. We saw the first bud break on our sauvignon blanc (pictured to the left) and our cabernet franc earlier this week. Last year we were at least two to three weeks behind schedule and this year we are almost two weeks ahead. It just goes to show you how different each vintage can be. A couple more weeks of warm weather and we could be further along that that. This should be an interesting vintage!

We have also been busy here at the winery. Our cellar crew has spent the past couple of weeks racking all of the 2009 wines. I'm hearing good things about the '09 vintage from Rafa and Kevin so far. Looks like we'll bottle the '09 whites in May along with some of the '08 reds. I can't wait for the wines to be released yet. The only bad thing about wine is waiting around for it to be released.

Don't forget that Spring Release Weekend is coming up this weekend in the Walla Walla Valley. We will be releasing our 2007 "Old Vines" Cabernet. Our 26th release of this wine is made up of 100% cabernet sourced from the Champoux and Sagemoor Vineyards. We will be doing a special pour of the "Old Vines" Cabernet in our "Reserve House" while all other wines will be poured in Production. We will have our usual $5 tasting fee, refundable with wine purchase, for our flight of wines with an additional $5 tasting fee for the "Old Vines," refundable with "Old Vines" purchase only.

"This “Old Vines” Cabernet Sauvignon is rich and complex yet shows elegance, restraint and sophistication. It expresses the purity of fully mature cabernet sauvignon that one only can get from 35 year old vines. The color is dark red to purple and has complex aromas of earth, cherry, leather and smoke. Flavors of ripe black cherries and cassis married with spicy new oak and vanilla coat the mouth. The texture is soft and silky yet there are mature integrated tannins in the rich, long finish. I love the proportion this red wine displays and with proper storage, it should age for ten years easily."                -Rick Small, winemaker.

We are excited to kick off 2010's busy season with the annual Spring Release.We hope to see everyone at the winery!

Cheers!


Shari

Baking Bread with Rick Small

If you’ve ever been to Woodward Canyon over Holiday Barrel Weekend or have had the chance to meet Rick in person, you would know how passionate he is about his bread. He has become somewhat of an artisan, spending years perfecting his recipe to get the perfect flavor and consistency for each loaf. Walking into the production building during Holiday Barrel Weekend is always a treat. Opening the door, one is met with the powerful smell of freshly baked bread along with the dips and spreads that Chef Paul has cooked up for us. During these busy weekends you can almost always find Rick with his hat on backward, wearing his white wine apron, timer around his neck, flour on his hands and standing in front of the stove. Rick takes great pride in his bread and always enjoys baking loaves for our events or even just one or two for the Woody crew to munch on or to use for pizza dough when we do our pizza lunches. And now that it's beginning to warm up a bit in the valley I'm ready for Rick's pizza lunch! 

Ingredients:

2 ¼ cups hot water (no chlorinated water)

1 tablespoon wine yeast or 1 packet yeast

6 cups high protein flour – Wheat Montana’s Natural White (www.wheatmontana.com)

1 teaspoon sea salt

Olive oil

Baking items:

5 or 6 quart mixer

Wood peel. Do not buy an aluminum peel because the dough sticks to it.

Corn meal

Dough knife for cutting dough into smaller pieces

Rectangular baking stone

Bread knife for scoring the top of the loaves and cutting bread

Large mixing bowl

1^st Day:

Take 2 ¼ cups hot water and mix in wine yeast or 1 packet yeast and wait until frothy. Add 4 cups of flour and start mixer. Add 1 tsp sea salt and the remaining 2 cups of flour to the mixer. Mix until the gluten develops – the dough should be dry but moist. Lightly coat mixing bowl with olive oil and transfer bread to bowl; I never ferment the dough in stainless steel bowls.

Cover with plastic wrap and leave it to ferment in a warm place overnight. 
 

2^nd Day:

3 hours before you want to bake the bread, cut and shape the dough into 4 long loaves. Use plenty of flour underneath and on the loaves. Cover with plastic wrap and let the loaves grow for 2 hours or longer.

At the end of the 2^nd hour, put your baking stone into the oven and preheat the oven to 450 degrees F. It will take an hour for the stone to come up to temperature. I recommend using a heavy stone and also recommend an electric oven over a gas oven if you have a choice.

At the end of the 3^rd hours, transfer two of the loaves with the wooden peel (flour/corn meal can help here) onto the stone and score the top of the loaves with the bread knife. Bake for about 20 minutes but check from time to time since every oven bakes differently. Repeat with the remaining two loaves. Watch, smell, touch….and enjoy!

                                                                -Rick 

2005 Special Selection

They've done it again! If you're a fan of Woodward Canyon you may have heard or have had a chance to sample one of the three Special Selection wines we have released in the past. This is a wine where Rick only produced it when we've had a spectacular vintage that warranted a bottling. The quality of fruit that we receive must be above and beyond that of even our "Old Vines" Cabernet. We've had years in the past where Rick will think we'll have Special Selection quality from the beginning only to find that it does not make the cut. So far only the 1988, 1993 and 1999 vintages has passed the test and have gone on to be bottled. Well get ready, because Rick and Kevin have just released our fourth "Special" and it has been worth the wait!

2005 was an exceptional vintage and this red wine is truly what "special" means. This wine is why we do this!    - Rick Small

The 2005 Special Selection definitely does not disappoint. 75% cabernet sauvignon from old vines out of Champoux Vineyard, 13% petit verdot and 12% merlot from our Estate Vineyard. These grapes were harvested by hand in mid-October and were additionally hand sorted prior to crushing. It was twice-aged in new French chateau barrels and finally bottled unfined and unfiltered in April of 2008.

"Following the development of a red wine such as this through the cellar for nearly five years is amazing. This beautifully structured wine is dark purple garnet in color. Aromas of ripe forest ridge black berry marry with notes of earth, leather, vanilla, and spice. The finish is long and remarkable showing incredible texture with beautifully integrated tannins. Nearly two years of bottle aging has allowed all the extraordinary elements in this wine to integrate, becoming more complex and generous. This is a ten to twelve year wine if cellared properly although it may certainly be consumed sooner. Enjoy with Greek food that includes oven roasted lamb."   - Rick 

We have a very limited amount of the Special Selection, having only produced 98 cases - with no magnums bottled. Please order online at www.woodwardcanyon.com soon so you don't miss out!

________________________

Here's what Dr Jay Miller's (with Robert Parker's Wine Advocate) had to say about the 2005 "Special Selection".
Review:  94 points "The 2005 Cabernet Sauvignon Special Selection (a cuvee made only in the finest years) is a blend of 75% Cabernet Sauvignon from the Champoux Vineyard and 13% Petit Verdot and 12% Merlot from the Estate vineyard. Opaque purple/black in color, it delivers a brooding bouquet of pain grille, pencil lead, crushed stone, incense, black currant, and blackberry, Layered and thick on the palate, it has tons of fruit and structure but remains tightly wound. Stylistically, it is reminiscent of a high level Pauillac from a top vintage. Give it 10-12 years of cellaring and drink it from 2020 to 2040. Woodward Canyon remains under the leadership of pioneering vigneron Rick Smalls. He has relinquished some of the winemaking duties but remains deeply involved in the estate’s viticulture. The top cuvees are built to last (a 1984 Cabernet from a challenging vintage tasted on the day of my visit was in fine form) and reward extended cellaring."
Reviewer: Dr. Jay Miller
Reviewer Publication: Robert Parker's Wine Advocate

Staff Education

One of my favorite parts of being involved with the wine industry are the amazing “educational” opportunities that come up. We are big on education here at Woodward Canyon because we believe to be able to educate the consumer we need to know what we are talking about. We try to come up with fun ways to educate ourselves so we can keep up to date, not only what is going on here at the winery but also what is changing in the wine industry in general. Recently we did a comprehensive tasting of all our current releases with Kevin Mott - our winemaker, Darcey – our general manager and owner, and the entire tasting room staff. I have always enjoyed tasting wines with Kevin. He is smart and funny and gives you the chemistry side of wine tasting and blending in a way that that even the most novice wine drinkers can understand where he’s coming from.

Our lineup consisted of both current releases in the tasting room and a couple of special reserve wines that we don’t usually open up. It was nice to be able to revisit all the wines at once, talk them over with Kevin and refresh our palates on how the wines were doing. It was also fun to taste some things that we haven’t opened and tasted since they first released.

Though they were all good, my personal favorites of the afternoon were the 2007 Charbonneau Red, the 2007 “Artist Series” Cabernet and the 2006 Estate Red. The Estate Red, soon to be renamed the Estate Reserve, has always been one of my favorite wines. I find the wine to be supple and rich with the perfect balance between black fruit and firm tannins. Rick always says that he perceives an “expression” or a “sense of place” that is fairly unique to our Estate Vineyard and I’d have to agree with him. That is just one reason that the Estate Red and the Charbonneau Red are two of my favorites - both are Bordeaux-style blends from very different vineyards. The Charbonneau Red is sourced entirely from the Charbonneau Vineyard which is planted at the western edge of the Walla Walla County, overlooking the Snake River. The vineyard consists of very sandy soil overlaying shallow basalt rock. It tends to be a cooler site than our Estate Vineyard and has to deal with the weather as well. The Charbonneau Red is a wine that we only produce when the fruit we receive warrants it. It is rich and elegant with nuances of tobacco and leather perfectly in balance with black cherry fruit and soft tannins. The finish is smooth, generous and long.

If you haven't taken advantage of our Winter Special yet, don't forget that the last day is tomorrow. Pick up your 2007 Walla Walla Valley Cabernet at this fantastic price before it's too late. We are already in talks about possibly doing another special next month so remember to check back to see what we've come up with.

Until next time, hope this post finds you enjoying the sun somewhere and a good glass of wine!

Cheers!

Shari

2007 Walla Walla Valley Cabernet

If you haven’t already heard we decided that we would run, as I have nicknamed it, a “beat the fog” or “beat the winter blues” special during the month of February. Rick typically likes to offer a special online and in the tasting room in February. So after sitting down and brainstorming on what we could do for this special Sue and Rick brought up the idea about doing an offering on the 2007 Walla Walla Valley Cabernet. Since this is a great wine that is mostly sourced from our Estate Vineyard and one that is not typically featured at the winery, we thought this was a great way to introduce the wine to those not familiar with it. So we are happy to offer you the 2007 Walla Walla Valley Cabernet at the discounted price of $27 a bottle, no additional discounts.

The Walla Walla Valley Cabernet is a wonderful wine that really expresses a sense of place. Composed of 81% Cabernet Sauvignon (Estate Vineyard), 11% Syrah (Dubrul Vineyard) and 8% Cabernet Franc (again Estate Vineyard) this is a great wine to showcase what our Estate Vineyard is all about. Here’s what Rick had to say about it -

“This wine has a beautiful nose of subtle tobacco, complex spiced oak and clove that integrates beautifully with ripe black cherry/cassis fruit. The wine tastes almost sweet. A rich mouth feel begins with black cherry leading towards a chocolate/mocha finish that is exotic, enticing and long. While this wine may be enjoyed now, it will benefit from additional cellaring and should continue to develop for six years or more with proper storage.”

We plan on running this cab special through the end of February so get yours while you can!

If you’ve been into the tasting room on one or more occasions over the years I’m sure that at some point you have encountered Kellie Berg. She has been a fixture behind the tasting bar for the past eight or nine years and has helped countless of visitors make their trip to the Walla Walla Valley and Woodward Canyon a memorable one. Kellie has recently turned in her notice and has informed us that she will be moving on to new challenges the middle of this month. I know that all though this is a great move for her, I am sad we are losing her and will personally miss her in the future. Help me in wishing her congratulations and all the best in her future endeavors!

As I'm sure you've all heard Punxsutawney Phil has once again seen his shadow, so it's six more weeks of winter. The warm weather a couple of weeks ago really got me hoping for an early spring. The longer winter would be ok if this fog would just lift. I don't remember the last time I saw the sunshine. But fog or sun regardless, I hope to see everyone in the tasting room sometime in the near future!

Cheers!

Shari

There's No Place Like Home!

I love my job. I really do. And I know just how lucky I am in it. I happen to have a job where I get to talk about wine all day. I recently returned from my second trip down to Sonoma Valley/Napa Valley in less than a year. This time around I was sent down with a co-worker so that we could attend the Direct to Consumer Symposium that was being held in Santa Rosa. It was a great symposium that covered the topics of social media and mobile marketing; issues that we, here at Woodward Canyon Winery, are trying to stay ahead of the curve. We have both a Facebook and Twitter account and we are obviously a member of the blogging community. It was a thoroughly enjoyable day that will help us take our social media presence to the next level.

The one draw back about being down in California this past week was the torrential downpour the entire three days! I should have been expecting a bit of rain since it is winter, but I wasn’t and certainly not the amount that we saw. I thought I was getting out of the cold, foggy, wet Pacific Northwest for some warmer weather and sunshine. I’m not sure the last time I was that mixed up about a situation. And if that wasn’t bad enough it was sunny, 60 degrees and gorgeous when the plane landed back in Seattle! Now how’s that for being in the wrong place at the wrong time?

Santa Rosa is a cute city that reminded me of Walla Walla. The area we were in had a couple of streets filled with restaurants, wine bars and shops that reminded me of Walla Walla's Main Street. It was easy to see where Walla Walla could potentially end up down the road. To me, one of the most interesting facts about Santa Rosa is that the population sits around 161,500 residents which is close to 4 times the size of Walla Walla's population! When I first read that I couldn't believe it. It definitely did not feel that big while we were down there.

The one thing I really appreciated about our little valley is the Walla Walla Valley Wine Alliance and the Walla Walla Valley maps they put out each year. Maybe I was just looking in the wrong places but in all the tasting rooms I visited in both Napa Valley and Sonoma Valley I never once saw a map of either AVA. It made me realize how lucky we are and how hard our Wine Alliance works for us.

For me, one of the nicest things about visiting California was a renewal of my passion for the tasting room and the customer relations part of my job. I had forgotten how much fun I have talking to people and trying to educated them a bit on Woodward Canyon, the Walla Walla Valley and wine in general. The past couple of days back behind the bar have been fun, refreshing and a nice change of pace. And really visiting other areas always reminds me just how much I love living in the Walla Walla Valley

And now I'm off to enjoy some of this nice winter fog! I'm crossing my fingers for some sunshine this weekend. Hope to see everyone soon!

Cheers!

Shari