Éva-Marie Lind, parfumeur and CEO/founder of EM Studios Arome in Portland, Oregon, provides us with her next installment of tasting notes for Frey organic and Biodynamic wines. EM Studios Arome specializes in aromatic and olfactory artistry, with a concentration on whole earth ingredients, sensory attunement, and botanical beauty. We love how Éva-Marie’s poetic descriptions take us out of the ordinary Wine Tasting 101 textbook and into a fecund and ethereal world.
2013 Organic Sauvignon Blanc
Sheer delight met my nose as cherries, vanilla and the inference of the sweet, honeyed 2-penylethyl acetate found in freesia danced forward. In the mouth, a symphony of tropical fruit, the blush of apricot feathered with bergamot, and the fragrance of blackberry flowers where they join at the vine. She unfolds as a mountain creek tumbling over rock, opening into deeper and brighter clarity that is held fast to the zest of Sicilian lemon embellished with the slight tang of star fruit.
2013 Organic Chardonnay
Near luminescent in her aroma, she blossoms into hints of pale early spring tulip petals and the inner breath of white lotus, kissed by moon glow, just before dawn. This one jumps forward with a lovely clarity, yet she is surprisingly voluptuous in the mouth where a momentary splash of pink grapefruit announces the structured waltz of d’anjou pear with the inner blushed heart of a pink lady apple, delicately hugged by a butterscotch cape and offering a lovely crisp, well-lingering finish.
2013 Organic Pinot Noir
Meeting my nose appealingly soft with a subtle floral heart sidling to a blush of blueberries and a whisper of balsam fir and clean earth. What appears more simple and straight forward, begins to triumph in the mouth as her elegantly crisp, drier bouquet opens into a more pronounced impression of golden osmanthus blooms and a layering of fruity leather, a touch of tabac, a sheathing of black licorice, and a smooth velour finish.
2013 Biodynamic® Merlot
The delightful surprise of slight toffee malt and new bud spruce meets your nose, with an inference of tamarind, greeting a blushing orchestration of dark berries on the vine. In the mouth, plush and full-bodied, expressing a marion berry compote, teased by the outer shell notes of pink pepper playing tag at the edges, holding hands with the sheerest inference of the sweetened dry-down notes of saffron. Tannins fill the mouth, drawing all these chords together into a brilliant subtlety, as when standing at the center of an orchard at nightfall when sunset blushes upon warm fruit and exhausted air settles into a harmonious center.
We created Organic Agriculturist Blanc exclusively for Whole Foods customers nationwide, later to be available everywhere. It comprises a delicious blend of Chardonnay, Sauvignon Blanc, and Riesling grapes. Blended as a counterpart to the original Frey Organic Agriculturist red wine, the Blanc follows suit as a food-friendly and versatile white.
Fermentation in stainless steel and minimal manipulation in the cellar keep the flavors crisp and clean. Aromas of honeysuckle lead the way to refreshing tropical fruit flavors, nuanced by starfruit and lychee. Lush Chardonnay forms the body of the blend and Sauvignon Blanc delivers a hint of sweetgrass. A whisper of 5% Riesling provides a delicate touch of citrus-honey on the finish. Like the floral wreath engraving on the label, the Organic Agriculturist Blanc is the epitome of summer’s bounty waiting to burst forth.
Pairs well with grilled fish topped with peach salsa, or Vietnamese lettuce wraps with a sweet chili dipping sauce.
The label features Lily & Rosie Frey at work in the vineyard. The "A Day in the Life..." column reminds us that we know how to intersperse the hard work with good times here at Frey Ranch. The QR code leads to our upcoming video about young organic farmers and our commitment to caring for the earth for future generations.
Look for Organic Agriculturist Blanc at your local Whole Foods market later this spring!
Join us Saturday, April 12, from 3:00-8:00 pm at Frey Vineyards to celebrate our 3rd Annual Earth Day Biodynamic Farm Tour and Dinner.
Guided farm tours begin at 3:00 pm with a short hike to the barn to visit our farm animals and the bountiful Biodynamic veggie, flower and herb gardens. We'll stroll through the vineyards and olive orchard with a stop off for hors d'oeuvres and wine at the tower. A hay ride brings us back to the winery to celebrate the day with a festive dinner served at 6:00pm in our cellar tasting room. The dinner menu is prepared with seasonal organic ingredients from the Frey Ranch, paired with award-winning Frey organic and Biodynamic wines.
We'll be hosting the tour rain or shine, but we do recommend that you bring boots and an umbrella in case of rain.
Cost for the Farm Tour and Dinner is $45 per person, $30 for Frey Organic Wine Club members. Just the Farm Tour portion of this event is free for Wine Club members and children under 12.
Please call 800.760.3739 or email us (firstname.lastname@example.org) for more information or to RSVP.
Looking for the perfect gift for the holidays? An annual Frey Organic Wine Club membership can be a great answer! We take care of selecting 4 or 6 bottles of organic and Biodynamic wine, packed 3 times a year, and shipped directly to your lucky recipient, tasting notes and pairing suggestions included. And as an added bonus, you as the gift-giver receive 20% off any wine you purchase from us during the year. You have the option of paying a one-time fee of $150/year for a New Moon (4-bottle/shipment) subscription or $300/year for a Full Moon (6-bottle/shipment) subscription, or pay in 3 installments billed at the time of shipping. Shipping charges are additional.
This year’s Holiday Shipment includes a great selection of new releases, and debuts our new Biodynamic label. We’ll include a gift message explaining the details of the club and a pack of pretty cards from our vineyards. Does your friend prefer just red wines? Ask about our Reds Only option for either club tier. We look forward to welcoming your friends and family to the Frey Wine Club! Call us at 800.760.3739 for more details.
In 2011 we were greatly honored when our family was included in an exhibit at the Grace Hudson Museum, Mendocino County’s premier museum in the city of Ukiah. The exhibit was titled “Look at Who We Are: Stories of Home,” which showcased some of the historical families and institutions of the county. The exhibit included the Yokayo Rancheria, the Greenfield Ranch, the City of 10,000 Buddhas, the Wong Family, Measure H and the ban of GMOs in the county, the long-closed Mendocino State Hospital, the Masonite wood mill, the Palace Hotel, and Hop Production in nearby Hopland. When you visit Mendocino County, don't miss the Grace Hudson Museum on your way through!
Part of the Frey Family exhibit in the Grace Hudson Museum, 2011.
Below are more items from the exhibit including the captions written by the museum.
WINE BOTTLE DISPLAY TOWER, Circa 1985
"This wine display was created out of metal scrap by members of the Frey family for a natural products tradeshow in which they participated. These labeled bottles almost span Frey Vineyards winery’s entire existence. All the labels from 1993 onward were designed by Theresa Whitehill at Colored Horse Studios, with the Frey name penned by Papa Frey [and modified by local artist Catherine Woskow], and printed by [local print shop] Mendo Litho. From the top down, the “Organic Wine” illustration was done by Catherine Woscow, the “Biodynamic Wine” illustration by Kate Gould, the “Dessertage Wine” illustration by [Frey in-law Andy Power], the “Natural Rosé” illustration by [local artist] Jan Hoyman [of Hoyman-Browe Studios], and the “Pacific Redwood Red Wine” illustration by Andy Power. [The bottom three original labels were designed by winemaker Paul Frey]."
[Hand hoes used by Frey Family] HAND HOES
Metal, wood, Circa 1980
"Made by members of the Frey family out of local wood and scrap metal, one of these planting hoes’ custom handles is fashioned for a right-handed user and the other is made to fit a left-handed user."
GRAPE STAKE POUNDER
Metal, Circa 1980
"This pounder, made by members of the Frey family, has had extra weight added to its head to better help when driving grape vine stakes into the ground."
GOURD WITH GRAIN
"This grain was recently grown by the Freys as a cover crop, interspersed among the rows of grapes in their [Redwood Valley] vineyards. Three Anderson Valley farmers – Sophia Bates, Doug Mosel and John Gramke – have spearheaded efforts to reintroduce grain production into Mendocino County. The Frey family is participating in this project. The grain thus grown is distributed locally through CSA (Community Supported Agriculture) shares."
EARTHENWARE WINE JUG
Ceramic, Circa 2003
"Paul Frey, head winemaker, commissioned this jug from Ukiah's Hoyman-Browe Studio. The jug's design harkens back to the Classical Greek and Roman eras when similar vessels called amphoras were used for transporting and storing such commodities as wine, olive oil and garum, (a fermented fish sauce). It is used in an experimental wine aging program at Frey Vineyards."
Tomato Sauce, Pickles, Vinegar, Pears
"Frey family members enjoy gardening and grow much of their own organic fruit and vegetables. They pickle and preserve this produce for later use."
"This prestigious “Sustie" (or Steward of Sustainable Agriculture) Award has been nicknamed the “Gourd Award.” It was presented to Frey Vineyards in 1997 at the 17th annual Eco Farm Conference in Monterey, California."
[Frey Vineyards plate made by local artist] PLATE
Sierra Nevada Clay
"Local potter Jan Hoyman made this plate in a studio at Frey Vineyards."
"One of the many awards won by Frey Vineyards wine."
Chloe is a musician, teacher and writer residing in Northern California. Her website can be found here.
The Natural Red table wine from Frey Vineyards couldn’t be more welcoming. It is an old friend who may not know the finer details of your every-day life, but who never fails to invite you over for a glass when you most need it. Such is this wine. It is not complex, nor is it showy. It is sincere. It is full of warmth and body. It gives a good hug.
From Pour to Finish
Directly after the pour, blackberries filled the glass. They were heavy and excited, the first bloom of summer fruit. After twenty minutes, the blackberries calmed down, and invited blueberries and black currants to their midst. Apples were the wallflower; barely there but keenly observant, promising to deliver a witty remark later. The bold berries were the life of the gathering, yet unpretentious and approachable. Already, the fruits longed to be balanced by the brooding, hopeful tellicherry peppercorn, roasted in olive oil. Already, white fish was on the menu.
The first sip was surprising. There was small acidic bite, and a fresh body reminiscent of the aroma when I first popped the cork. A bottle full of summer blooms. It balanced quickly as the berries took the main stage, smoothing the texture and solidifying the overall fruity character. And then it was over. No sooner had the berries began chatting, than the apple I detected earlier, peaked, delivered a cutting one-liner, and the finish arrived. It was decisive and strong. The berries exited the floor in a melancholy fashion, kicking up dust, leaving the dryness of empty blackberry vines in their wake.
It was as a day in mid-September, when night falls a little sooner than expected, but no one is worse for wear, because the day was so refreshing. No sooner had the dry soil and empty blackberry vines of Northern California been alluded to, than the undertones of sage and marjoram arrived. They were a pleasant addition to the wine’s character, a sudden depth, and would lead to the ultimate choice for the pairing.
From the aroma alone, I would’ve suggested striped bass with a peppercorn, chili, and lime relish, and an avocado garnish. But after the finish dropped off, a Provençal herbal dish seemed more appropriate, to encourage a more gradual finish. With the right pairing, the finish will echo faintly on the palate, rather than skip away before the dishes are cleaned up.
The Frey Natural Red requires a baked white fish, trout or striped bass, a strong salt-of-the-earth flavor to coax the herbal notes from the wine.
Main dish: Marinate the fish fillets in dried herbs, including thyme, marjoram, one dried bay leaf, several whole garlic cloves, fresh parsley, and a diced quarter of a red onion. Sprinkle Himalayan sea salt over. Bake the fillets in foil. Serve with fresh parsley and a wedge of lemon, on a bed of spring greens (including arugula!).
Side dish: roast whole Tellicherry peppercorns in a cast iron pan, add a liberal amount of jalapeño olive oil (if unable to locate, add a pinch of finely diced jalapeño pepper to Extra Virgin olive oil), and let sit for two minutes. Dice a dozen or so cherry tomatoes, and fry until cherry tomatoes are soft. Top with fresh parsley.
Also heat a loaf of rosemary bread in the oven, serve next to the side dish. Freshly grated Parmigiano-Reggiano would go well over either the main dish or the side dish – take your pick.
All in All
If you’re looking to recreate summertime in the late fall, pair this wine with a richly earthy herbal fish dish. For dessert? Try a lemon meringue bar topped with a couple of fresh blackberries. So, pick up a bottle and a couple of old friends, and make a late summer feast with a couple bottles of this Frey Natural Red. Hugs all around.
We've long known that Pinot Noir is widely popular among this planet's wine lovers. What we didn't know was which brand is likely favored in the galaxy at large. George Takei (Sulu) of Star Trekfame gives his best guess, spotted recently in Los Angeles by our intrepid regional rep Lee Boek. Looks like only organic wine gets beamed up! Thanks for the photo, Lee!
Sulu preparing to beam up.
Katrina Frey was interviewed by Elizabeth Dougherty at Food Nation Radio. They talk about GMO yeasts, wine labling standards, and wine additives. Click here to listen!
Elizabeth Dougherty of Food Nation Radio
Our lovely vegan-friendly Organic Chardonnay has been nominated for Vegetarian Times' 2013 Foodie Awards!
In January of this year, Craig Wilkinson, founder of Quantum Culture, a venture creating and trading biodynamically produced and processed goods, visited us here at the winery during the annual Biodynamic Association of Northern California (BDANC) meeting. Craig had been looking forward to conducting an experiment with Biodynamic® dyes for some time, so the weekend BDANC conference at Frey Vineyards was the ideal testing ground. Craig prepared biodynamically grown cotton tee shirts and bandannas in a mordant of alum, and formulated three dye baths: one made from grape lees, another from a filtered grape juice, and one from actual finished wine. Of his experiments, Craig provides the following notes:
- The first dye bath was made from a slightly diluted soupy batch of grape lees, which are the sediment left following the grape crush. The mix was heated for several hours and again the following day. The colors it produced were the lightest of the three baths.
- The second dye bath was made from ‘waste wine,’ which is grape juice collected from the pre- and post-pumping process. The colors were very nice with darker results.
- The third bath was made from nearly a case of 2005 Frey Biodynamic® Syrah made from biodynamically grown grapes. The color was beautiful, and the darkest of the three. The color set very quickly for both the juice and wine, and required no filtering, which made it easier and efficient to work with. Luke Frey and I enjoyed a glass of the Syrah while opening and pouring bottles of wine into the dye vat.
We’re excited about the range of colors, the colorfastness, and the potential for a volume dye bath made from biodynamic winemaking byproducts, and we’re appreciative of Craig’s dedication to the project. Please visit quantumculture.com to view the scope of the research project and find more products made from biodynamically grown cotton.
Ann Krohn & Eliza Frey in tee’s dyed with grape juice and the 2005 Frey Biodynamic® Syrah pictured here.