Events at the 2012 World of Pinot Noir

The 12th Annual World of Pinot Noir featured events that have become WOPN favorites, such as the two Grand Tastings By The Sea on Friday and Saturday afternoons, a traditional seminar and pairing on Friday and our always-popular Burgundy Seminar on Saturday. But 2012 also saw new events - Friday night featured both a vintage Burgundian Dinner and a Seaside Fête on Avila Beach, Saturday daytime choices includedPinot Adventure Camp - kayaking, hiking or golf with winemakers, followed by lunch with Pinot Noir and Saturday evening was highlighted by dinner at five select Central Coast restaurants, with winemakers sharing their wines and stories.

Visit the Participants page to see which wineries were present at each of the events.

Calendar of Events

Beginning with Bubbles

What a great way to kick off the 12th Annual World of Pinot Noir. Author and Pinot Noir expert John Haeger regaled us with interesting and entertaining facts and anecdotes about sparkling wines through the ages, from Champagne to California. Pinot Noir's role in this sparkling talk was discussed, over a delicious glass of Sea Smoke's inaugural vintage (2008) of Sea Spray, an estate-grown blanc de noir sparkling wine. Here's John's list of 8 (strange and wonderful?) facts about Sparkling Wine:

1. It is true that a Benedictine monk invented champagne, ca. 1670, but we have no clue whether the invention was deliberate or accidental
2. All champagne was sweet until the middle of the 19th century, and probably tasted something like a wine cooler.  Dry wine did not dominate Champagne’s production until the 1970s
3. The first champagne was probably made entirely from pinot noir
4. Champagne was an instant success with the French aristocracy.  Demand was so intense that, by 1700, one bottle cost the equivalent of about $400
5. Despite Paul Masson, California sparkling wine had little to do with champagne varieties until the 1960s – think colombard, chenin blanc and riesling instead
6. In California, sparkling wine business saved pinot noir from abandon after 1978, when the production of still pinot noir plunged
7. Sparkling wine (not still) was the main driver of pinot noir’s migration into California’s cooler regions after 1970
8. Champagne is probably the best-known wine in the world – it has more “occasional” drinkers than any other wine

Everyone seemed to agree that we should always "Begin WOPN With Bubbles". Thanks, John!

Two Seminars with Lunch

Thanks to Fintan du Fresne and his crew at Chamisal Vineyards for hosting the event, and for Thomas Hill Organics for a fantastically delicious lunch!

Technique vs. Terroir – Vineyard, Vintage, Winemaker – Cubed.

Is wine made in the vineyard? Or is the wine a result of the winemaker’s skill and methods? This seminar examined the influence of the winemaker and the vineyard on Pommard grapes picked in Carneros, Sta. Rita Hills, and the Willamette Valley. Three winemakers divided 6 tons of fruit from each vineyard and shipped it to each other to be made according to each winemaker’s style. Decisions to inoculate with commercial yeast, the percentage and cooperage of new barrels, the fluctuation of maceration times as well as other elements were varied by each winemaker. Results will be explored and evaluated by the panel which includes winemakers Leslie Renaud from Lincourt (Sta. Rita Hills), Andrew Brooks from Bouchaine Vineyards (Carneros) and Thomas Houseman from Anne Amie Vineyards (Willamette Valley) and moderated by Rusty Gaffney, the Prince of Pinot. Here's what they had to say:

"It is very interesting to me to track these wines over time.  Every time that I taste them I come to a different conclusion as to whether the terroir or the hand of the winemaker has the most influence.  This reinforces to me what I’ve always loved most about winemaking;  just when you think you know how it works, you’re proven wrong yet again.  I look forward to working with Andrew and Thomas again for our final vintage.  This project has made me question what I thought I knew about winemaking and I believe made me a more thoughtful and better winemaker.  I can’t wait for the day when we get to sit down with all 27 wines in front of us!" - Leslie Renaud, Lincourt

"We in the new world bat around the word terroir, I believe, because it is (a) French, and (b) vague- both of which work well in the world of wine sales. Few have tackled the thorny issue of what, exactly, makes up the defining characteristics of "place" in a wine. The seminar gave some insight into what defines a wine, both the terroir of the land and the winemaker's hand. As a winemaker, it has been gratifying and enlightening to watch this experiment evolve and my own impressions of regionalism, winemaking, terroir change. As I head into the last year of the Cube Project, I feel I am learning more about each vineyard, with the added advantage of another's perspective on my vineyard, becoming a better winemaker in the end. May there be an opportunity for us to share the evolution of this project, not just exploring site and vintage, but also how that translates to the definition of our individual "style."" - Thomas Houseman, Anne Amie

"I, for one, was really happy with the way the tasting/seminar went.  I thought the wines showed clear differences in style, and still maintained a continuity of character through the vineyard sites.  That’s exactly what I’d hoped for: further fuel for the debate about the place of the winemaker in winemaking, and the place of the “place” where the grapes are grown.  I don’t think we’re any closer to resolving the debate but it’s an endlessly interesting topic to pursue, and it’s one that’s pertinent for any winemaker. I look forward to following these wines as they continue to grow and develop." - Andrew Brooks, Bouchaine

"The nine wines from the 2010 vintage were presented to the attendees at the 2012 seminar and the attendees were surveyed for their impressions.  The overwhelming majority of those present found the winemakers' stamp evident regardless of vineyard.  Only a few of those present found that the terroir shown clearly in the wines regardless of winemaker.  As the project continues and the winemakers learn to use fruit from the other vineyards, the winemakers' technique may become less obvious and the terroir more evident.  Stay tuned!" - Rusty Gaffney, the Prince of Pinot

Follow the progress of the "The Cube Project" on its Facebook page and updates at future World of Pinot Noir events.

Natural Winemaking – Highest Respect or Neglect?

One of the more debated winemaking topics currently in the media is the Natural Winemaking movement, but what does that mean? Wel explored and tasted the full spectrum of this bell-shaped curve from panelists who believe in total “naked” wines with absolutely no intervention from the winemaker to those who use whatever modern techniques they believe will make their wine shine. The middle ground was defended by those who believe in some of this and some of that, and everyone gave their interpretation as to how the word “natural” fits into a wine’s profile. Panelists included Bradley Brown (Big Basin Vineyards), Peter Cargasacchi (Cargasacchi Wines), Alice Feiring (author, Naked Wine), Nathan Kandler (Thomas Fogarty Winery), Scott Kelley (Estancia Winery), Brian Maloney (DeLoach VIneyards), Clark Smith (Wine Smith Wines) and Joe Wright (Left Coast Cellars). The panel was moderated by John Haeger.

"Natural Winemaking' was an eye-opener for me in terms of understanding just how many wineries practicing diverse winemaking philosophies contend that they are making wine 'naturally'. We feel that the line is best drawn at that point where interventions begin to change the fundamental character of the wine, as opposed to minimal interventions meant to preserve the transparency to the vineyard and the beauty of the fruit. No intervention at all can mean wines that are flawed by microbiological spoilage which does more to mask the fruit and the vineyard than many minor interventions such as temperature control and use of minimal SO2 to stabilize the wine." - Bradley Brown, Big Basin Vineyards

"Terrific fun. Stimulating tasting and conversation.  Having Allen Meadows in the audience raising important questions was an added surprise." - Alice Feiring, author Naked Wine

Friday Pinot Noir by the Sea Grand Tasting

Friday’s Grand Tasting featured more than 80 domestic and international producers of Pinot Noir in a gorgeous setting overlooking the Pacific Ocean.

The wines were accompanied by tasty appetizers from local caterers Succulent Café and Central City Market, local producers La Nogalera Walnut Oil, Bloom Microgreens, Fandango Olive Oil and Pan d'Oro Bakery, as well as the ever-popular cheese display and tasting by The Cheese Shop of Carmel.

The Pinot Noir producers will each be pouring a sampling of their wines – perhaps a library release and current, or a pairing of vineyard designates.

We tasted around the world with Pinot Noir, with the diverse range of Pinot Noir producers each pouring at least a pair of wines; verticals, horizontals, vineyard designates, new releases, library wines. Click here to see who poured at this year's Friday Grand Tasting by the Sea. It was truly a feast for the senses!

Vintage Burgundy Dinner

Fred Dame MS, with The Court of Master Sommeliers, hosted this intimate 45-person full-course dinner prepared by renowned Chef Mark Peel of Campanile and our own local celebrity Chef Brian Collins of Lido Restaurant. The Court of Master Sommeliers poured vintage wines from their cellar that were each paired beautifully with Chef Peel and Chef Collins’ exquisite cuisine. Each table was hosted by a Master Sommelier. The dinner took place at the beautiful Lido Restaurant at Dolphin Bay, overlooking the Pacific and the evening's incredible sunset display.

Click here for a list of the wines that were poured.

Seaside Fête

This was the best of local food and worldy Pinot Noir; a seaside feast with cuisine from Central Coast chefs, and Pinot Noir from host wineries. The WOPN Seaside Fête took place at the beach and under the stars. We are very proud of our Central Coast food-vibe, and our area's most-revered chefs prepared a fresh, seasonal, local cuisine that seduced the palate of Pinot Noir lovers.We began with white wines from host wineries and oysters from Morro Bay Oyster Company, accompanied byThe Tipsy Gypsies. A short walk to the big tent, and a greeting with a teaser of savory, warm soup was followed by a buffet extravaganza prepared by Hitching Post II, Two Cooks Catering and Pacific Harvest Catering. A beach bonfire and The Kicks reggae band were the exclamation to an evening that will be one to be remembered. Did we mention S'mores?

Burgundy from the Ground Up

This year, Burgundy authority Allen Meadows conducted a primer on the history, grapes, soils, and geography of Burgundy. The session featured wines representing the terroir of villages in Côte de Beaune (Volnay & Pommard), and in the Côte de Nuits (Gevrey Chambertin, and Vosne-Romanée). It was a great opportunity for both those beginning their education on the wines in Burgundy, and those looking to deepen their understanding. Allen's knowledge of the area, along with interesting and humorous anecdotes and personal and in-depth experience with Burgundy producers kept the audience engaged throughout the session.

Here's the incredible list of wines tasted:
Leroux, Volnay 1er Cru Clos de la Cave des Ducs
Lafarge, Volnay 1er Cru Clos des Chenes
Armand, Pommard 1er Cru Clos des Epeaneaux 
Rossignol,  Pommard 1er Cru Chanlins 
Cathiard,  Vosne Romanée Villages 
Bruno Clair, Vosne Romanée Les Champs Perdrix
Burguet, Gevrey Chambertin Villages Mes Favorites
Bruno Clair, Gevrey Chambertin 1er Cru Les Cazetiers

Following the seminar and tasting, Chef Brian Collins treated guests to a 3-course meal at The Lido Restaurant, which received raves and "two thumbs up" from diners.

Pinot Noir Adventure Camps - Saturday March 3rd

Your World of Pinot Noir hosts wanted to share in the beauty of our Central Coast winegrowing region. What better waythan an outdoor outing with winemakers, followed by hearty, delicious local lunch with Pinot Noir?

Golf Outing with Lunch at Mulligan's Grill

Guests enjoyed a round of golf on a picture-perfect morning at the Avila Beach Golf Resort. Nestled in the surrounding hills and on the bay, the resort includes a par 71, 6500-yard championship course. The front nine is situated within oak-lined valleys, while the back nine traverses a tidal estuary. All seemed to enjoy the challenge of this scenic course, with each foursome including one wine maker. A buffet lunch at Mulligan’s Grill with a selection of Pinot Noir from the wine makers followed the round. Host wineries: Clos Pepe Estate, Melville Vineyards, Presq'ile and Vergari Wines.

Pinot Adventure Camp: Kayak in Morro Bay with Lunch at Windows on the Water

Kayaking on Morro Bay is a great activity and is suitable for beginners as well as experienced kayakers. The tour visited the oyster farm and harbor seal area south of State Park Marina, then ventured north to the Heron Preserve in Morro Bay State Park, and then headed a bit west to visit the Grassy Island area. The kayak tour was followed by a 3-course Pinot Noir lunch at Windows on the Water restaurant in Morro Bay where the participating wineries presented and poured their wines. Host wineries:  Ancien Wines, Breggo and Flying Goat Cellars.

Hike at Estero Bluffs with Lunch at Windows on the Water

Outdoor Pinot Noir enthusiasts experienced a little known stretch of our pristine coast north of Cayucos that was just recently opened to the public. Hiking along the low bluffs and a series of secret beaches with a naturalist, we learned about the delicacy and richness of the varied eco-systems while watching for sea otters and harbor seals playing in the rocky surf. The hike was followed by a 3-course Pinot Noir lunch at Windows on the Water restaurant in Morro Bay where the participating wineries presented and poured their wines. Host wineries: Courtside Cellars, Donelan Family Wines.

Saturday Pinot Noir by the Sea Grand Tasting

Guests tasted around the World of Pinot Noir with more than 80 producers of Pinot Noir – each a different producer than the Grand Tasting on Friday.

While tasting globally, we enjoyed locally-grown, produced and prepared appetizers from Central Coast chefs and caterers (Central City Market and Succulent Café) and specialty food purveyors (Fandango Olive Oil, Pan d'Oro Bakery, Bloom Microgreens and La Nogalera Walnut Oil). As always, Kent Torrey returned with his incredible cheeses from The Cheese Shop of Carmel.

As guests taste from Austria to Australia, New York to Oregon, and all throughout California’s Pinot Noir regions, many also acquired treasures for their cellar at the Silent Auction.

Dine Around the Central Coast - Saturday, from 6pm

Our beautiful coastal location is not only an amazing winegrowing region, but an incredible place to live, work and visit if you’re into fresh, inventive and delicious food. For the 2012 World of Pinot Noir, we showcased our local chef talent with Winemaker Dinners at five local restaurants. Each chef prepared a multiple course dinner, with each paired and hosted by a winery.

Pinot Noir Dinner at The Cass House with Chef Jensen Lorenzen

The Cass House Restaurant features seasonally inspired menus and a thoughtful wine program to complement it. Chef Jensen Lorenzen and his wife Grace have gone to great lengths to establish relationships with local and sustainable growers and producers to ensure that their guests receive the best of what is available on the central coast. The intimate dining room is the perfect setting for a gathering of friends in Pinot Noir. Host wineries include Handley Cellars, Foley Estate Winery and La Fenetre.

Pinot Noir Dinner at The Neon Carrot with Chef Maegen Loring

“What grows together, goes together,” The Neon Carrot’s mantra says is it all. The restaurant's mission is to share the pleasurable flavors derived from the unique quality of each ingredient used in preparing every dish. Chef Maegen uses locally and organically grown produce whenever possible to create a variety of tastes and flavors from all over the world. She loves to explore local markets and buy from farmers, bakers, winemakers, butchers and other artisans who share our beliefs that great food nourishes the soul. Host wineries include Anne Amie, Sequana Vineyards, Stephen Ross Cellars and Zotovich Cellars.

Pinot Noir Dinner at Et Voilà! with Chef José Dahan

Et Voilà! is unique among restaurants. Chef José Dehan’s classically-prepared cuisine for his French bistro is in accordance with the season, the market, and his mood. Chef José presents what is fresh from the farms, and on the docks. He is French country cooking at its finest. Host wineries include Lincourt Winery, Presqu'ile, Sinor-LaVallee, and Sokol Blosser Winery.

Pinot Noir Dinner at Ventana Grill with Chef Ricardo Ortega

With an atmosphere that channels the four elements, Ventana Grill in Pismo Beach immerses guests in the enchanting pleasures of the natural world. Chef Ricardo Ortega’s cuisine compliments diners surrounded by the rhythmic serenade of waves crashing on the beach below. The stylish dining room sits perched on a coastal bluff, treating guests to an endless view of azure blue and rich red sunsets. Host wineries include Chamisal Vineyards, Donelan Family Wines, Laetitia Vineyards and Left Coast Cellars.

Pinot Noir Dinner at Novo

Novo Restaurant and Lounge is located in the heart of downtown San Luis Obispo. The proprietor Robin Covey describes the restaurant’s cuisine as global flavors using local produce. The name Novo comes from the Brazilian Portuguese word meaning “new” which perfectly describes the eclectic, global and inspiring atmosphere that he and his staff have created in the iconic Cigar Factory space overlooking San Luis Creek. Host wineries include Big Basin Vineyards, Flying Goat Cellars, La Follette and Talley Vineyards.