Napa Trip Part 1
Last week, the whole team from 55 degrees went on a pilgrimage back to the Motherland (at least of wine in this country). We visited, well, too many Wineries to recount, and a few that I can’t discuss. But we drank some amazing juice, and chatted with some very cool folk, and a few that weren’t all that cool. This is my little chronicle of what went down.
Part 1- L’Uvaggio di Giacomo & Renard at Zuzu
We met with 2 of our geekiest (endearment) suppliers immediately after traveling (and fasting) for 11 hours. Jim Moore of L’Uvaggio di Giacomo must reaaly like to make things difficult. He is one of the best producers of Cal-Itals, well, in California. A tough marketing niche is an understatement. Problem is, everything he makes is excellent. He has opted for an esoteric label, and a very esoteric name. Both of which are probably changing in the not too distant future. He makes Barbera, Rosato, Arneis, Vermentino, Nebbiolo, Sangiovese, and Vin Santo. We tasted all that day except the Vermentino, he’s sold out of that little gem. Moore has worked in Napa for about 40 years, and was pretty important with Mondavi (remember the La Famiglia & Luce projects? That’s him.). He is, as we like to say, Salty. That means he’s like Quint’s (from Jaws) occasionally charming, brilliant, and slightly disaffected offspring. But we love him nonetheless.
Bayard Fox of Renard hits us in our sweet spot. He makes incredible Terroir driven Rhone Varietals mostly from the North Coast. His wines showed great, and we fell in love with a few rarer selections, especially the Truchard Vineyard Syrah, The Santa Rita Syrah (Cote Rotie Anyone?) and the consensus fav. The Cappelli Vineyard Syrah, which was so old world, with it’s nose of raw meat, that we just wanted to cry. Bayard is a Barrel Salesmen by day, and not just any salesmen, he sells some of the best French Oak to guys like Jean Louis Chave. Renard is , French for Fox, which obviously explains the name of the winery. Bayard is also a tremendously cool guy with hilarious opinions and gossip about all sorts of things you don’t read about in the average lifestyle magazine.
If you don’t know either of these guys wine, well, get with it…
Part 1- L’Uvaggio di Giacomo & Renard at Zuzu
We met with 2 of our geekiest (endearment) suppliers immediately after traveling (and fasting) for 11 hours. Jim Moore of L’Uvaggio di Giacomo must reaaly like to make things difficult. He is one of the best producers of Cal-Itals, well, in California. A tough marketing niche is an understatement. Problem is, everything he makes is excellent. He has opted for an esoteric label, and a very esoteric name. Both of which are probably changing in the not too distant future. He makes Barbera, Rosato, Arneis, Vermentino, Nebbiolo, Sangiovese, and Vin Santo. We tasted all that day except the Vermentino, he’s sold out of that little gem. Moore has worked in Napa for about 40 years, and was pretty important with Mondavi (remember the La Famiglia & Luce projects? That’s him.). He is, as we like to say, Salty. That means he’s like Quint’s (from Jaws) occasionally charming, brilliant, and slightly disaffected offspring. But we love him nonetheless.
Bayard Fox of Renard hits us in our sweet spot. He makes incredible Terroir driven Rhone Varietals mostly from the North Coast. His wines showed great, and we fell in love with a few rarer selections, especially the Truchard Vineyard Syrah, The Santa Rita Syrah (Cote Rotie Anyone?) and the consensus fav. The Cappelli Vineyard Syrah, which was so old world, with it’s nose of raw meat, that we just wanted to cry. Bayard is a Barrel Salesmen by day, and not just any salesmen, he sells some of the best French Oak to guys like Jean Louis Chave. Renard is , French for Fox, which obviously explains the name of the winery. Bayard is also a tremendously cool guy with hilarious opinions and gossip about all sorts of things you don’t read about in the average lifestyle magazine. If you don’t know either of these guys wine, well, get with it…
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on Tuesday, August 15, 2006 at 5:51 PM.
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Hey Adam,
It is always good to hear about your adventures in food and drink.
Hally
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