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In recent weeks, our mother-son winemaking team has been busy blending, blending, and blending. Delia and Alan recently conducted preliminary trials for the 2013 VIADER and “V” blends, and also finalized the base blends for the 2012 vintage. The 2012 will be bottled at the end of the summer, while the 2013 wines still have over a year of barrel aging and will continue to evolve over the next several months. We cannot be more excited to have produced two fantastic vintages back to back. Please enjoy the highlights of our “State of the Vintage Address.”


2012 Highlights

Official Release: August 2015
Futures Club delivery in October & November 2014

Winemakers Alan & Delia Viader

2012 Growing season
Starting off with a long wet winter and early spring, the 2012 growing season saw a later budbreak in mid-April when the weather took a dramatic turn and got rather warm for most of the spring. Long periods of warm, dry weather allowed vines to grow and fill the canopy at a steady pace. This excellent weather pattern gave the vines an opportunity to produce a much larger crop than 2011 while maintaining a balanced maturation cycle throughout the season. Warmer weather leading up to harvest led to rapid phenolic and sugar accumulation. The benefits of a larger canopy (due to the heavy rains early season) were really apparent late in the summer as temperatures reached triple-digits. The canopy protected the grapes from direct exposure while allowing us to wait until they reached optimal maturity. Night-harvesting started at the beginning of October with Cabernet Franc and we picked the last block of Petit Verdot on October 20th. In general, wines of the 2012 vintage are exploding with rich ripe fruit, balanced with firm structure, and overall elegance.

2012 VIADER Tasting Notes
66% Cabernet Sauvignon, 34% Cabernet Franc
Explosive aromatics of ripe red fruits, cherry, raspberry, and rose petals with caramel notes. The mouthfeel is bold and balanced with incredibly smooth supple tannins. This vintage especially lives up to its popular nickname for the Viader blend, “Liquid Cashmere.”

2012 “V” Tasting Notes
65% Petit Verdot, 35% Cabernet Sauvignon
Complex layers of red and black fruits. Rich bouquet of black cherry, wild strawberries, black tea, chamomile, pencil shavings, cigar box, molasses, cocoa. Gripping tannins with mouthwatering acidity. Long finish with lingering baking spices on the palate.

2013 Highlights

Official Release: August 2016
Futures Club delivery in October & November 2015

copyright Luisa Bonachea

Janet Viader during the 2013 night harvest
(photo courtesy of Luisa Bonachea)

2013 Growing season
We are really excited about the 2013’s. The wines show overwhelmingly rich, concentrated red fruits and impressive structure that is still incredibly approachable due to smooth and supple tannins. Similar to the 2012 but the main difference is a certain viscosity that persists in the mouthfeel for the 2013 wines. The wines are more filling on the palate and have more “weight” than the 2012. The year saw medium rainfall levels and a warm spring, with a heat wave towards the end of June. All grape varieties showed beautiful phenolic development at harvest time, and quickly came to be rich, sleek, accessible, and elegantwines. Harvest took place about 10 to 14 days earlier than in 2012.

2013 VIADER Tasting Notes
Preliminary Blend: 50% Cabernet Sauvignon, 50% Cabernet Franc
Aromas of sweet oak, burnt caramel, coffee, savory notes, herbs, and rose petals. The fruit on the nose is also invitingly sweet with bright red cherry and raspberry, hints of anise and other complex dark fruits. Great structure, full-bodied, and amazing mouthfeelon the palate.

2013 “V” Tasting Notes
Preliminary Blend: 59% Petit Verdot, 41% Cabernet Sauvignon
Very rich aromatics dominated by dark fruits, cherry plums, dried cherries, black licorice, cherry liqueur, moving into notes of coffee, bittersweet cocoa, baking spices, fresh herbs, rosemary, and rose petals. Lingering finish with supple tannins and integrated oak barrel notes.

Viader family

From left: Alan, Mariela, Delia and Janet Viader

The past few weeks were full of excitement and plenty of French and Napa wine! Please read on about our recent family outing in San Francisco, Alan’s trip to Bordeaux, and budbreak occurring out in the vineyard.
This weekend, the family traveled to San Francisco for the famous Burgundy tasting called, La Paulee. Amidst top Bay Area restaurant chefs, local industry, and wine enthusiasts, we got a sneak preview of the upcoming 2011 vintage releases from several top Burgundy producers. With a background chorus of the “Singers of Burgundy” shouting, “Je suis fiere d’etre Bourgignon!” Alan, Mariela, Delia, and I compared our notes on the standout Chardonnays and Pinot Noirs, all while sneaking in delicious bites from local restaurants.
La Paulee is only held every other year in San Francisco, alternating with Manhattan. While undeniably fun, these tastings are also very educational — even though at VIADER we do not make Pinot or Chardonnay. As wine producers, it is important to consistently try all the benchmark wines from around the world. We look for the same balance in our own wines and strive to produce wines that capture the best possible expression of our unique vineyard site. This notion is paramount in Burgundy, a region that is extremely connected to the soil  and vineyards through biodynamic farming.
Just two weeks ago, under the recommendation of our forever-Francophile mother Delia, my brother Alan took an amazing opportunity to travel to Bordeaux for two weeks to study with Delia’s old friend, Kees Van Leeuwen, professor of viticulture at the University of Bordeaux and consultant to St. Emilion’s famous First Growth winery, Chateau Cheval Blanc. Kees warned all the students that “We take lunch seriously,” and subsequently Alan “endured” 2.5 hours of lunch each day in between 8 total hours of lecture in the morning and afternoon. Oh la la!

Budbreak Cabernet

2014 budbreak in the Cabernet Sauvignon


After a week of informative vineyard seminars and wine tastings demonstrating Bordeaux’s terroir, Alan jumped in his diesel-engine Renault and ventured out on his own to many of the world famous Bordeaux chateaux and barrel-tasted numerous 2012 wines from some of the area’s best properties.
While Alan was away, our vines started to wake up from their winter slumber; indicating that the 2014 growing season has officially started! Budbreak is right on time, and we are looking forward to the new vintage. The tiny leaves are just beginning to push their way out into the world. Following a week of heavy rains this month, the ground is exploding with clovers and other nutritious cover-crops which help augment our mineral-rich and rocky soils.
We look forward to sharing more with you as the vintage progresses. Please visit our website to view current releases and special features. Thank you for your continued support of VIADER wines.
Warm regards,

Janet Viader

2012 Barrel Tasting

Delia & Alan Viader tasting the 2012 VIADER blend from barrel

Yesterday, I was pulled away from my computer to join Delia and Alan for a quick barrel tasting of our blends from the 2012 vintage. We tasted through four different barrels of VIADER, two tastes each of “V” and Syrah, and finally we tried both the 2012 and 2013 vintages of our special single barrel blend of “Tribute” which is dedicated to my grandfather and Delia’s father, Walter Viader.

Wow. The wines from this vintage are so impressive. Rich fruit of the 2012 VIADER fills the mouth; the texture has an elegant roundness and fullness, with tasty caramel notes on the finish. Our 2012 “V” has the delicious bittersweet chocolate notes and brightness that we were hoping to extract from the grapes – and we did thankfully! The Syrah was fermented in the concrete egg “tank” and may be one of the best we’ve ever made. Coming around to the “Tribute,” we all took smaller samples because we only made one barrel (~25 cases), and this wine, painstakingly blended by Alan and Delia, embodies all that is Howell Mountain – red and black fruits supported by supple tannins and serious structure.

We’re looking forward to sharing these wines with you in a couple years! If you are interested in joining Alan for a barrel tasting, please view our 2014 Events Calendar. Alan will be giving a guided barrel tasting and cave tour on Friday, November 14th from 2-4pm. Space is extremely limited and an RSVP required. Cheers!

Gruezie! Hello from Switzerland!

Restaurant Braui

Restaurant Braui in Hochdorf, Zurich, Switzerland

At 6am the day after Turkey Day, the mother-son winemaking duo Delia and Alan Viader were en route to Zurich, Switzerland, to be guests of honor for a fantastic Vertical Tasting put together by family friend and wine collector, Eugen Haefliger. The setting on November 30th, was the infamous Restaurant Braui, headed by talented Chef Werner Tobler and featuring delicious Thanksgiving-inspired dishes such as Gefullter Schenkel auf Wirsing Blanquette mit Truffel (turkey liver with truffles)!

Starting with an Imperial 6L of the 2004 VIADER for the reception, the 20-year VIADER Vertical almost exclusively featured large format 1.5L magnum bottles, starting with our inaugural 1989 vintage, and finishing with the classic 2009 VIADER.

For availability please view the Special Features on our website (for a limited time). You may also contact Janet@viader.com, or call (707) 963-3816.

We would like to share with you the tasting notes taken by Alan:

 

Flight #1

1989 VIADER: Impressive. Showing great today. Nice earthy tones with elegant fruit qualities. Very “Bordeaux-like.” Nice finish… still pretty lengthy. Has more life in it!

1990 VIADER: Little tight at first. Dark, forest floor, fresh mushroom, bit leaner but still very good. It is the most “Bordeaux-like” in the flight.

1991 VIADER: Second favorite of the Flight. Hints of dried dark fruits, prunes without negative over-ripeness qualities. Very nice characters. Dark. Spicy. Marmalade. Beautiful wine!

1992 VIADER: Tasting nice today. Waking up. Good earth, spice, with delicate fruit tones. Dark red fruits, dried flowers. Very nice in fact.

1993 VIADER: Impressive. Tight, starting to show a bit of age. After some time really opened up. Some hints of the fruit but turned into more tobacco, cigar box, dried floral notes and earthy notes as well.

1994 VIADER: Star of the flight! Rich and fruity, nice silky textures, creamy, caramel. Hard caramel candy.

Flight #2

1995 VIADER: Star of the flight! Big, bold right off the bat. Nice fruit concentration in balance. Rich fruit, slightly overripe fruit but goes great in this. Reminds me of raspberry liqueur.

1996 VIADER: Interesting hints of tropical fruit. More earthy than 1995. Seems leaner or slightly muted.

1997 VIADER: Big body but tight on the nose. Tons of tannins. Has nice fruit on the finish but chunky right now throughout the palate. Needs time to open up!

1998 VIADER: Second favorite of the flight! Good aromatics, beautiful fruit, dried flowers, layers of silky caramel, earthy depth. Very good wine.

1999 VIADER: Showing a bit of raisin at first. Tons of red fruit, seems sweet and shorter on the finish. Good flavors but bit too rich. Has a bit of root beer or prune soda sweetness on the nose (molasses, prunes, etc.)

Flight #3

2000 VIADER: Very nice wine. Bright red hard cherry candy up front with a solid herbal frame. Hints of green, freshness on the palate. Very nice balance.

2001 VIADER: Bit tired this evening. Nice palate, good sweetness but I remember the aromas being better.

2002 VIADER: Nice, round, rich fruit profile. Solid oak, power wine. Big and chunky right now. Good follow through and nice body. Lengthy but big dark rich fruit and plums.

2003 VIADER: Blueberries! Very good aromatically but dusty and tight on the palate. Less silky than others. Much better from the 750′s but aging nicely. Good for another 10+ years easily, maybe more! Improved dramatically with more time to open up in the glass.

2004 VIADER (1.5L and 6L): Beautiful fruit, ripe, round. Nice as well from 1.5L, but the 6L is more “friendly” right now.

Flight #4

2005 VIADER: Big impression. Good fruit, not super “bright” red but more dark cherry as some of the others are more raspberry. Black tea. Good flavors, long-rich palate. Lost the green notes it had several years ago.

2006 VIADER: Very good right now! Big, chunky and bold fruit. Very dense and solid wine. Woke up very well compared to the last time I tasted it. Nice!

2007 VIADER: Less up font frui but tons of spice, oak spice, nice red raspberry fruit. Leaner but not “weak.” Still a big wine. More linear and focused. Good right now. Nice fruit finish.

2008 VIADER: Very big and vibrant. Nice chocolate character, layered with dark red cherry, currant. Great fruit today. Showing great!

2009 VIADER: More vanilla, caramel up front. Nice, sweet, juicy wine. Young wine has some “baby fat.”

For fun, they also presented a selection of magnums of our estate “V” Petit Verdot Blend.

Flight #5

2003 “V”: Rose petal aromas, very soft silky textures. Best wine of the flight. Good now through next 5+ years.

2005 “V”: Very open and expressive tonight. Very nice. Big finish. Has nice lift of fruit with decent grip. Going to be good in 5+ years.

2010 “V”: Bigger, riper style of wine. More rich, raspberry, flowers. Big powerful style. Too young right now, but going to be an amazing wine. 5-10+ years.

For availability please view the Special Features on our website (for a limited time). You may also contact Janet@viader.com, or call (707) 963-3816.

View more details in German at MyBestWine.ch

Viader Winery in Fall with red wine for the holidaysThis is an important and extremely aromatic time for us in caves. The wines have long since finished primary fermentation and we then keep several lots in tank for an extended maceration period. We then move the wine from tank to barrel and use a basket press at the very end to extract all the wine from the grape must. The grape must (pomace) that is leftover in the basket press is then take to be composted and later reapplied on the soils of our vineyard. It’s full circle and it’s part of what makes our wines excel year after year.

This is just a quick update on the progress in the cellar as our winemaker Alan keeps busy after the harvest. We hope you had a chance to see our recent blog posts this season on how the 2013 harvest went and also on a few fabulous recipes and wine pairings. We look forward to seeing you soon and hope you’re stocking up on Viader wines for the upcoming holiday season.

 

Mariela Viader's Roasted Duck with Pomegranate Sauce, Viader WineryAs the holidays approach, we start having some fun deciding which of our wines we’ll rejoice with over our Thanksgiving meal with. With our fabulous winery Chef Mariela, we’re tasting and enjoying a few dish pairings that we want to share with you. While our duck dish differs from your typical turkey dinner for the holidays, siding it with the pomegranate sauce mimics the cranberries we have during the holidays. The beet and arugula salad refreshes, with a sweet and spiciness that also works so well with both our 2012 Dare Tempranillo and our 2012 Viader Proprietary Blend (72% Cabernet Sauvignon, 28% Cabernet Franc). See our tasting notes on these wines and the recipes below.
2012 Dare Tempranillo
Our Tempranillo shows vibrant, succulent black cherry preserve with hints of black tea on the nose. It’s enticingly fruit-forward and elegant, standing up to the Pomegranate fruit flavors in the duck sauce. Flavors include bright strawberry on the palate with nicely integrated oak resulting in an appealing smooth, well-rounded finish. The earthiness of the wild mushroom soup along with the silkiness of texture also makes this wine a winner pairing.  This vintage shows striking resemblance to the rich juicy Tempranillos from the Spanish Ribera Del Duero region, where this clone originates. This lengthy and robust wine is best enjoyed between 2013 and 2020.
2012 Viader Blend
We are thrilled that we recently received a 97 by Wine Enthusiast Magazine. This wine is rich with dynamic and complex aromatics of dark fruits including black Mission figs and ripe sugarplum, with cocoa nibs, dried lavender, and cloves.  It’s these herbacious and spicy notes that work so well with the wild mushrooms in the soup below.  It also shows fresh earthiness, that works extremely nicely with the duck,  which later opens up into layers of floral notes and blue fruits recalling dark cherry and pomegranate, again providing a great pair with the fruit glaze in this dish.  Sleek, sexy texture, coats the palate with a round consistent mouthfeel and lingering sweet fruit finish.  The ripe fruit flavors are sweet, dense juicy, and seamlessly integrated with the oak notes.
Read reviews on our wines here and please have fun in the kitchen and let us know how it comes out. We look forward to having you visit soon as you stock up on wine for the holiday season.
Recipes 

Pomegranate-Glazed Roast Duck with Heirloom Beet & Arugula Salad

 1 (2 1/2-pound) whole duck neck removed

 3/4 cup pomegranate juice

 1 TBS soy sauce

 4 garlic cloves, smashed

 1 cup water

 1 TBS Flour

 1 Bay leaf

Special equipment: kitchen string; an instant-read thermometer

Put oven rack in middle position and preheat oven to 475°F.  Wash and dry duck, then “groom” it by removing any remaining feathers and quills with tweezers or needle nose pliers. Tie legs together using string, then tuck wings under body to secure. Combine the pomegranate juice and soy sauce in a large sealable plastic bag and add duck. Marinate, chilled, 1 hour.

Transfer duck to a 13- by 9- by 3-inch roasting pan and reserve marinade. Stuff the garlic cloves in the cavity and season the cavity with salt. Roast 15 minutes. Meanwhile, pour marinade into a 1-quart saucepan and boil 1 minute and baste duck with marinade. Continue to roast duck until thermometer registers 155°F when inserted in meaty part of a thigh or 160°F in breast (do not touch bone), 15 to 20 minutes more.

While duck continues to roast, add 1 cup water to marinade in saucepan and bring to a boil. Put flour in a heatproof bowl and whisk in 1/4 cup marinade until smooth. Whisk flour mixture into remaining marinade in saucepan until combined well. Simmer over low heat, stirring occasionally, until thick enough to coat back of a spoon, about 3 minutes. Keep warm over low heat, stirring occasionally.

Remove duck from oven and let rest for 10 minutes before carving. (Duck will continue to cook, reaching 160°F at leg and 165°F at breast.)  Serve duck with sauce.

Ingredients for Roasted Beets

 2 bunches heirloom red beets

 ½ cup sherry vinegar

 ½ cup orange juice

 Salt and pepper to taste

 1 TBS extra virgin olive oil

 ½ cup crumbled goat cheese

 

While you have the duck marinating, cut the ends of the beets, rinse them and arrange them in a roasting dish so they are in a single layer. Add the sherry vinegar and orange juice, salt and pepper and cover with foil. Roast at a 350°F oven for 25-30min.

Remove from oven and let cool.  Once they are cool to the touch, peel with your fingers. The skin should come off easily.

Cut them in half, then in wedges.  Transfer to a bowl and add the arugula, and toss with the olive oil and salt and pepper. Arrange in a platter and sprinkle the crumbled goat cheese.

Wild Mushroom Soup with Crème Fraîche

Ingredients:

6 tablespoons butter

2 shallots thinly sliced

2 cloves garlic peeled and crushed

1 lbs assorted wild mushrooms sliced

5 sprigs thyme

2 cups whole milk

2 cups mushroom stock

Salt and pepper to taste

1/4 cup gently whipped crème fraîche (optional)

In a medium pot over medium heat, melt 2 tablespoon of the butter and sauté the shallots and garlic for about 3 minutes. Add mushrooms and thyme and sauté until mushrooms are tender. Add milk and stock and simmer for about 20 minutes. Add the remaining 4 tablespoons of butter. Remove from heat and discard thyme. With a hand-held immersion blender, blend until smooth. Or using a stationary blender, blend in batches until smooth. Strain through a fine-mesh sieve, season with salt and pepper and pour in desired shot glasses or a small espresso cup. Spoon a little crème fraîche on top if desired.

Yield; Makes 12 shot glasses as an appetizer

Recipes by Executive Chef Mariela Viader Mariela@Viader.com

For information on catering, please call us at (707) 963-3816 ext. 109