What is a wine sensory garden? The following is the work of Shannon Jasie during her summer internship at Frey Vineyards.
"Tasting wine is a full-body experience. Wherever you taste wine, the colors and smells of the tasting area, as well as your mood and state of mind, influence how a wine tastes. Wine sensory gardens deepen the sensory experience by incorporating sight and touch. When tasting wine in a garden, the aroma is enjoyed by the nose, and the taste and texture by the mouth. Upon entering the space, you are surrounded by the color and scent of the garden and the plants whose flavors are used to describe the particular varietal. This enhances your tasting experience and compliments the flavor and aroma of the wine."
How to do a wine sensory garden tasting:
While you sip a glass of Frey wine, take a walk through the garden. As you meander through the herb
and flowerbeds, pick a sprig, leaf, or petal from the herbs and flowers whose aromas and flavors will compliment the wine. As you taste each herb, sip your wine and savor the new flavors that are exposed through the pairing.
Try our suggested pairings of Frey wine with garden herbs and edible flowers.
Anise, Thyme, Sage, Honey, Tarragon, Lavender, Squash, Blossoms, Lemon Verbena Violets.
Gewurztraminer: Rose Petals, Mint, Lavender, Rosemary, Lemon Verbena, Honey, Nasturtium, Rose, Geranium, Jasmine Blossoms, Cornflower.
Sauvignon Blanc: Lavender, Tarragon, Rosemary, Cilantro, Parsley, Sorrel, Lovage, Dill, Hay & Green Grass, Lemon Verbena.
Natural White: Tarragon, Marjoram, Thyme, Chevril.
Photo by Molly Frey
Cabernet Sauvignon & Merlot: Sage, Rosemary, Oregano, Chocolate Mint, Chives, Nasturtium, Dill, Bee Balm, Pansy, Snapdragons Chrysanthemum.
Pinot Noir: Violets, Squash Blossoms, Fennel, Sweet Basil, Oregano, Chocolate Mint, Bee Balm, Pansy.
Petite Sirah: Chives, Rosemary, Oregano, Lavender, Sage.
Zinfandel & Syrah: Rose Petals, Lavender, Sage, Basil, Oregano, Nasturtium, Calendula, Marigold.
Natural Red: Basil, Thyme, Sage, Marigold, Calendula.
Sangiovese: Rose Petals, Anise, Basil, Fennel, Sage, Oregano, Pansy, Marjoram.
Photo by Molly Frey
Summer is certainly the time that bees seem most at home in the world, flying all about the garden, buzzing throughout the warmth of the season's days, and kissing all the flowering blossoms that need the bee magic to produce.
On the Frey farm we have been experimenting with several different styles of creative bee hive designs. The hive that I've been tending and observing the most this past year is a Warre style hive that my woodworking neighbor Kevin designed and built. The hive currently drips with honeybees, coming and going from their floral pursuits (see images below). It's built in the top bar style with multiple pieces of parallel wood spanning the top of each hive-body box. Unique to this model is that the hive-body is built in the form of a hexagon, to honor the bees own sacred geometric building. Kevin also built the hive completely without the use of metal to respect the bees' keen sensitivity to vibrations in their home. This particular model is on the roof of my bedroom, to protect it from unwanted visitors, such as bears, who have been known to go out of their way to taste the farm honey! On certain days, if I sit quietly on my bed, I can hear the bees buzzing and vibrating through the walls!
I've seen the hive swarm twice this year, each time swirling in elaborate lemniscate patterns, up higher and higher until they landed on nearby redwoods: too high for me to reach safely. I hoped these brave convoys made new homes successfully in the surrounding woods. We harvested a small amount of honey recently, which was a deep rich golden/bronze color and tasted of the Spring flora. As the summer winds down, the bees will travel far and wide to seek out late blooms to help flush out their sweet stores for the rest of the year, when forage becomes less and less available. But, for now, the bees are a buzz!
Warre style honeybee hive.
Honeybees taking off from the beehiveHoneybee launch pad!
View inside the beehiveTop of hive-box body.
We are pleased to announce the release of our first vintage ever of Tannat wine, from our West Road Vineyard. (Very limited production, available only at the winery or you may order online.)
First-time release of Frey Organic Tannat! Available online.
For those of you who love a rich, full-bodied tannic wine, you must try our Organic Tannat! It is rarely found in the U.S. today. We like it because of its intense fruity mouth-feel, sumptuous tannic structure and spicy finish. The 2010 production is limited to just 180 cases and Frey Wine Club members will enjoy a pre-release bottle with their April shipment. For more information about our Wine Club that offers specialty wines and year round discounts, please check here.
We planted one-acre of Tannat in 2007 and it’s been a thrill to work with this new grape. Tannat berries are thick-skinned and inky colored. It’s one of the most tannic grapes available, similar to a heavy Cabernet or Syrah. The color and depth of the resulting wine is impressive and the flavors are heightened with exposure to French Oak and some aging.
Tannat’s homeland is in the Basque region of southwest France in the appellation of Madiran near the Pyrenees Mountains, grown since the 17th century and highly prized. It is also the national grape of Uruguay and called Harriague by the Uruguayans, and the wine is softer and lighter than its French and American counterparts.
Tannat was first introduced to the US in the late 1800’s by the University of California at Berkeley and was primarily used as a blending grape for Meritage blends, Cabernet Sauvignon and Sangiovese. It is now grown in California, Arizona, Virginia and Oregon and gaining increased notoriety as its own varietal.
We look forward to many delicious vintages of this unique wine to come.
In late January 2012, Katrina and Jon Frey attended Millésime Bio 2012, the world’s largest organic wine show at Montpellier, France. Jon Frey noted “It was an awesome showing of the whole spectrum of organic wines. Organic viticulture is growing rapidly in Europe.”
Millésime Bio organic wine convention hall in Montpellier, France.
The show featured wines from Europe, Eastern Europe and beyond, with 470 wineries represented. Katrina Frey said, “As the only US winery there, and coming straight from our NOSB victory to maintain the definition of Organic Wine in the US as wine made with no added sulfites, it was gratifying to meet so many European Winemakers who are experimenting with making non sulfited wines.”
We look forward to continue our participation in this event, to share notes and collaborate with more European winemakers as their non-sulfited wine movement expands.
Check out this video from Millésime Bio 2012, including a short interview with Katrina Frey at the end.
A big thanks to all of you who took the time to petition the National Organic Standards Board (NOSB). The board voted and they agree with you: sulfites have no place in organic wine!
With a 9-5 vote a few weeks ago, the NOSB rejected the petition that would have allowed sulfites, a synthetic preservative, into USDA certified organic wine for the first time. The petition would have allowed the addition of up to 100ppm added sulfite to organic wine despite the fact that organic processing laws expressly prohibit the use of synthetic preservatives. You helped to educate the policy makers about the quality and popularity of truly organic wines!
Non-sulfited winemakers banded together to advocate truth in labeling and to reject the watering down of organic standards. Representatives from several certified organic wineries gave public comment.
Thanks again to all who voiced their opinions. The large volume of public comments were crucial in keeping synthetics out of wine and other organic products.
Following is a press report issued after the vote:
FOR IMMEDIATE RELEASE:
December 2, 2011
The National Organic Standards Board (NOSB) voted to uphold organic wine standards. They rejected the petition requesting the use of the synthetic preservative sulfite in organic wine.
A coalition of organic winemakers and distributors including Frey Vineyards, La Rocca Vineyards, Stellar Organics, The Organic Wine Works, Ten Spoon Winery, Honey Run Winery, and Organic Vintages gathered to defend the integrity of the USDA seal, the gold standard for food purity.
“Organic wine has always been defined as preservative-free with no added sulfites,” says Phil La Rocca, founder of La Rocca Vineyards in Forest Ranch, CA.
Paul Frey, President of Frey Vineyards in Redwood Valley, CA states, “The preservative sulfite has never been allowed in any organic food that carries the USDA organic seal.”
John Schumacher of Organic Wine Works in Felton, CA remarks on the overwhelming consumer support expressed at the meeting and that "the decisive 9-5 NOSB vote was very gratifying."
During the months leading up to the NOSB meeting there was a huge outpouring of consumer support declaring the importance of truth in labeling and denouncing the addition of sulfites, a synthetic preservative, to organic wine. The Organic Consumers Association gathered over 10,000 signatures, and of the 484 comments posted on the USDA NOSB site, over 80% opposed the petition.
Schumacher sums up the victory by bringing it back to the health of the consumer: "Consumers can continue to choose award-winning USDA organic wines with no sulfites added.”
Steve Frenkel, owner of the New York distribution company Organic Vintages declares, "I am elated that we have prevented the proposed rule change which would have caused much confusion resulting in consumers being easily mislead and misinformed. Instead, I am very happy to report, this victory has insured the continuation of clear, honest, and forthright labeling of organic wine."
Harvest 2011 was an exciting one for North Coast grape growers here in Mendocino County, California. Two large rainstorms in early October got growers scrambling to harvest the fruit as quickly as possible. Our picking crew worked under gray skies during the day and at night under a Harvest Moon, successfully bringing in our entire crop in record time. The cellar crew worked overtime to process such large volumes. But then it cleared up and the vineyards dried out, allowing us to harvest less frantically during the final stretch. The pressing is finished now and the wines are put to bed for the winter as they complete malolactic fermentation. Mendocino County weathered the storms and we anticipate some great wines despite the challenging harvest. Look for the first of our 2011 white wines in early 2012!
Harvesting organic grapes, Mendocino County, California.
Barrie Lynn at the Cheese Impresario has some great tips to share with you on pairing your favorite Frey wine with fine specialty cheeses. She pairs Frey Organic Chardonnay with mouthwatering Gruyère, Frey Organic Sauvignon Blanc with some creamy goat cheese, and Frey Organic Cab with aged cheddar. Try one of the combinations at your next holiday party! The videos can be found here on YouTube.
We are thrilled to have completed the 2011 pressing of our Frey Ranch sunflower and grape seed oils, a part of our ongoing experimentation in local food production. After the red wine fermentation the grape seed was separated from the pomace, sun dried, then pressed. The grape seed oil is deep and complex with a distinct grapey flavor. The sunflowers grew quickly over the summer months and were easy to harvest with our mini-combine, which also harvests the grain crops from the vineyards. The fresh-pressed sunflower oil is new for us and a delicacy, with a rich, nutty aroma. Both are delicious oils for salads or drizzled over roasted veggies. Our seed-oil press is made in Germany and can accommodate a wide range of seeds, from grape to sesame. So far we have only experimented with grape seed and sunflower seed but we look forward to testing more oils in the future, as well as offering some of these oils, and the grains, to our customers. Stay tuned!
Grape seeds ready for pressing!
The beekeepers at Frey vineyards have collaborated the past several years to create a habitat specifically for bees. This past spring, Luke Frey helped install a bee border to support the pollinators of our locality, and now this hedgerow has come into full bloom. Master gardener Kate Frey helped choose plants that would be beneficial to the bees by having a late-summer onset of blossoms and a drought tolerance for our California clime. Every day I see the bees taking full advantage of the precious August nectars, and I'm looking forward to the future of this perennial garden space.
Preparing the bee hedgerowLuke Frey preparing the bare land for the bee border.
Plants for the bee borderPlants in the pots, ready for planting in the bee border.
Bee plants are plantedThe bee hedgerow takes root.
Bee border in full bloomThe hegerow this August, with the plants in bloom, offering sweet flowers for the bees.
A good time was had by all at our recent Wine Club dinner, with around 50 guests who enjoyed sumptuous organic cuisine by Chef Tamara Frey and other collaborators of the culinary arts. Below are some photos of the event we'd like to share with you. We hope you can make it to our next dinner and celebration of organic food and wine (to be announced).
Dinner organizers extraordinaires, Nicole & Katrina.
Guests relaxing in front of the winery, under the oaks.
Guests take a tour of the wine sensory garden, a place to match wines with freshly picked herbs.
Tables set, menus laid out, salivating commences.
Young maidens serve the guests.
Freshly baked organic bread from the outdoor oven made by Matthew Frey.
A good time had by all.