Northwest Wine Quest Blog

Autumn always offers its own fresh start. It initiates a new academic year, promises the premieres of television favorites, kicks off the football season, and ushers in the holidays.  Winemakers see harvest time as a reason to celebrate.  Harvesting wine grapes (also known as the crush) is one of the most crucial steps in the process of winemaking. The time of harvest is determined primarily by the ripeness of the grape as measured by sugar, acid and tannin levels with winemakers basing their decision to pick based on the style of wine they wish to produce. The weather can also shape the timetable of harvesting with the threat of heat, rain, hail and frost which can damage the grapes and bring about vine diseases. 

Harvest in the Northwest is typically between August and October.  This years winegrowing season threw the winemakers a curveball.  Harvest was two weeks late due to cooler temperatures. In the Yakima area, they had to stop harvesting apples, so they could quickly get to the grapes before an early frost moved in. Some winemakers had to cut down expensive grapes so the other grapes would ripen faster. This had a domino effect as well.  The wineries were anxious to receive their grapes. Instead of receiving their grapes gradually, they had to make room for all the grapes at once.  It’s a balancing act for sure. 

The late harvest won’t hurt the wine at all. It may however, give the wine a tarter characteristic. Some winemakers think that instead of bold and powerful wines from the 2010 harvest, we are likely to see more Old World style wines with less alcohol. We’ll have to wait for the spring release to see.

Lake Chelan AVA:

Lake Chelan AVA was established in May 2009, when it became the 11th AVA to be established in Washington State. It is located in the north-central part of the state around Lake Chelan. The region has a higher elevation and unique soil components that differentiate the area from other wine regions of the Columbia Valley AVA. There are approximately 24,000 acres within this AVA, but only 260 acres are currently planted with wine grapes.

The climate of this AVA is influenced by the lake, which creates a “lake effect,” whereby a large body of water absorbs heat during the summer to re-radiate during the fall and winter months and inhibit frost formation. Thus, these unique soils and special climate system give the grapes complex structure and allow a longer growing season with a reduced risk of frost damage. 

The majority of varieties produced in this AVA include Syrah, Merlot, Malbec, Riesling, Pinot Gris, Gewurztraminer, Chardonnay and Pinot Noir.

Before, people came for the lake, now, some are coming just for the wine.

Karma Vineyards:

One definition of Karma is..”fate, one’s destiny.” This is fitting when describing Karma Winery, owned by Julie and Bret Pittsinger. The name originated from their two children Karle and Matthew; but it must have been their destiny to purchase the original vineyard six years ago, taking a big risk and a leap of faith.  Their winery is still a work in progress but it’s a beautiful spot to stop and enjoy a glass of wine and a light lunch. The landscape is beautiful and tranquil with spacious grounds to stroll through. From the parking lot, you are drawn in by the sound of water. They have outside dining with incredible food by Chef Amilee Cappell Olsonand. On a sunny afternoon, we enjoyed a light bistro lunch, with a glass of wine as we relaxed next to the waterfall and little pond.  Their attention to detail, fine wines and knowledgeable staff, made our experience pleasant.  I almost felt like I was on a mini-vacation.  If you visit Karma Vineyards, you must tour the cave. (Yes they have a cave!) This is an experience, where you will be charmed and educated about the complexities of creating a bottle of sparkling wine done in the French method of the Champagne region. Their sparkling wine is the one thing that you really need to try. This is a serious sparkling wine produced by blending 50% estate grown Chardonnay grapes,  and 40% estate grown Pinot Noir grapes. 

No wonder all of their wines are good. One of Washington states most highly acclaimed wine makers, Ray Sandidge, is their winemaker.  Ray has made wines across the world. He understands the nuances that are associated with climate and soil.  Born in eastern Washington, and spending many summers on Lake Chelan as a boy, he instinctively knew that the land at Lake Chelan would grow some fine grapes.  Many years later, he returned to the Lake Chelan area and sought his own destiny of making fine wines for local wineries as well as creating his own label with brother, Robert known as CR Sandidge.  (Their tasting room is in historic Chelan).

Karma wines are very enjoyable.  Since we feature only wines this month from the new Lake Chelan AVA, it was important that our selections came from estate grown fruit. Considering that the oldest vineyards in this AVA are just a decade old, many wineries are still purchasing fruit from outside the AVA.  In order for it to be an AVA wine, 85% of the fruit that goes into a wine, must be estate grown fruit.  This narrowed our search. Karma offered a nice flight of wines, but our selection was AVA driven, therefore we selected two fine red wines that fit our criteria. We know you will enjoy our selections, but we strongly encourage you to visit Karma Vineyards on your next visit to Lake Chelan.  With the sun on your back, a light lunch and glass of wine in hand…it doesn’t get any better.

Wine Club Selections (Reds):

Karma Vineyards 2007 Syrah

Spicy black raspberry with notes of black pepper and oak. Moderate, dusty tannins.

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Karma Vineyards 2007 Zen  (2nd red selection for club members)

Voted outstanding wine of the week in March 2010 by Winepress Northwest

 A Rhone style blend—60% Syrah, 27% Grenache, 13% Mourvedre

 “…shows off hints of cherry cobbler, boysenberry, smoked game meat, bacon and cheddar. It follows through on the palate in a manner so jammy with blackberries and cherries that you want to slather it on toast.”

Vin du Lac of Chelan (White):

This winery was launched in 1998 by Larry and Lehmbecker Markusson.  It sits on a hilltop 200 feet above Lake Chelan. The grounds have been orchard land since the 1920’s and currently half of the property remains a working orchard. Seven acres of vineyard were planted in the spring of 2002. If you want to experience a bit of France and the French countryside, then a visit to Vin du Lac is a must when you visit Lake Chelan. Van du Lac is French for “wine of the lake.”  Nestled amongst vineyard and orchard, it is serene and romantic. The ambiance is both old world and country.  More than likely, the parking lot will be packed when you arrive and you might need to park down the road and walk in.  The tasting room with its bright yellow paint, bold green door and striped awning has the look of a French bistro. Once an old orchard farmhouse built in the 1920’s, it now serves as the winery’s tasting room.  Inside the building you will find wall to wall of critically acclaimed reds or whites created by owner/winemaker Larry Lehmbecker. You can’t help but notice all of the awards that this winery has received. You will also enjoy the whimsical wine labels and art by award winning Seattle-based designer, Lisa Pettit.  This tasting room exudes elegance and Provencal charm. On a sunny day, you will make your way to the left of the bright building to a covered patio area where the tasting bar awaits you as well as outdoor dining where you can order from a  menu of simple cheese and meats or French cuisine. While you take in the serene surroundings and the beautiful Lake Chelan below, it’s easy to pretend that you are in Provence. No wonder Vin du Lac was voted Winery of the Year 2010.

Lehm 2007 Dry Riesling by Vin du Lac (275 cases produced)

 Silver: American Fine Wine Competition

Silver: San Francisco Chronicle

Silver: L.A. International Wine Competition

The wine has an intricate, subtle nose, with green apple and tart-fruit aromas. It has surprisingly lush, mouth-filling body with brisk tanginess and a tart, lingering, wet finish. The fruit is fully ripe, but with a clean, austere presentation, exceptional crispness, and evident minerality.

Wine and Food Pairings:

Spicy Thai Garlic and Pepper Shrimp—Pair with 2007 Lehm Dry Riesling from Vin du Lac.

Ingredients: (one serving)

• 2.5 tbsp. vegetable oil                  
• 1/4 cup water                                                           
• 1 cup shredded cabbage
• 1 tbsp. minced garlic      
•  8 large shrimp peeled and deveined
•  2 tsp crushed red peppers
• 2 tbsp sliced onions 1 tbsp. soy sauce

Preparation:

1.  Heat 1 tbsp oil in skillet over high heat.
2. Add cabbage and 1 tbsp water and stir fry for 30 seconds. Remove cabbage from skillet and place on serving platter
3. Heat the remaining 1.5 tbsp oil in skillet over high heat.
4. Place garlic and shrimp in the skillet and stir until garlic is slightly browned and shrimp turns pink.
5. Add pepper, onion, cilantro, soy sauce and remaining water to skillet.
6. Stir-fry for 10 seconds and pour over cabbage.

*note: try using sesame oil to sauté cabbage and add chopped green onions to the shrimp.

Easy Filet Mignon with Balsamic Syrah Glaze—Pair with 2007 Karma Syrah

Ingredients: (serves 2)

• 2 4oz Filet Mignon
• 1/2 tsp fresh pepper and salt
• 1/4 cup balsamic vinegar
• 1/4 cup Syrah or other red wine

Preparation:

1. Sprinkle steaks with salt and pepper and let rest for 30 minutes
2. Heat non-stick skillet over med-high heat.
3. Place steaks in pan and cook 1 minute on each side until browned
4. Reduce heat to med-low and add the balsamic vinegar and wine.
5. Cover and simmer for 4 minutes per side—making sure to baste with sauce
6. Remove steaks and place on warm plate and spoon sauce over the steak.

*I like to serve this with some butter/garlic new potatoes and asparagus.