Mi Sueño Winery Celebrates 20 Years!

A few weeks ago I had the privilege of joining the Herrera family at Auberge du Soilel Restaurant & Resort to celebrate the 20th anniversary of Mi Sueño winery. This celebration was one of the most magical nights in wine I've ever experienced. The story of Mi Sueño’s inception brought tears to my eyes—it’s one of the most unique and inspiring winery stories ever told. It’s about family, dedication, legacy, and the pursuit of the American dream. The night was filled with stories and toasts from Rolando's family and mentors. Marketta Formeaux of Chateaux Potelle and Warren Winiarski of Stag's Leap Wine Cellars gave insight into what it was like working with Rolando and attested to his incredible work ethic and excellent winemaking skills. It was inspiring and moving to see the support and guidance Rolando received along the way and the close knit relationships he maintained with his mentors. 

Rolando Herrera, founder and winemaker of Mi Sueño, began as a dishwasher at Auberge du Soleil thirty-five years ago. This moment completed a full circle for Rolando as he remembered his humble beginnings as a night shift dishwasher with dreams of owning his own winery. What started as a dream or "Mi Sueño", meaning my dream in Spanish, is now a reality for the Hererras. Mi Sueño is one of the few California wineries founded and owned by Mexican immigrants. Rolando and his wife Lorena founded Mi Sueño in 1997. Mi Sueño produces between 8,000 to 10,000 cases of wine per year. All wines are bottled unfined and unfiltered. The Herreras have six children that all work at the winery in some aspect. In 2003, Rolando launched an ultra-premium label called Herrera Wines, with each bottling named after one of the children.

Lorena comes from a strong farming background. Her parents Reynoldo and Maria Robledo, own and farm over 350 acres of vineyard land in Napa, Sonoma and Lake Counties. Both Lorena and Rolando share a deep understanding of the importance of grape growing in the outcome of wine quality so they chose to manage everything from vineyard to bottle themselves. They farm 40 acres of estate vineyards in Oak Knoll, Coombsville, Carneros, Russian River Valley, and Sonoma Mountain. In 2016, they purchased a property on Mt. Veeder that they will use for the Herrera wines and hopefully build a winery and tasting room on one day.  

Rolando says that growing grapes is not science and rather likens it to parenting. “You have to be consistently present with your children to know what is going on in their lives. Even when you think you know them, they change. The same is true with growing grapes. Each growing season is different, and to be a good farmer, you must nurture and cultivate the fruit and spend as much time as possible in the vineyard. You have to be there. No growing season is the same, just like no stage in a child’s life is the same.”

The wine that stole my heart during the dinner was the 2006 Russian River Pinot Noir. This wine was served at the White House for President Bush’s 2008 Cinco De Mayo celebration. This wine is gorgeous, juicy, and oozes sex. It’s layered with floral and spicy aromas and reveals the terroir it came from. This excellent example of Pinot Noir is a must try for every Pinot lover. It's absolutely delcious and was the crowd pleaser at our table--everyone kept asking for more of this bottle! To purchase Mi Sueño wines contact the winery or visit their site https://www.misuenowinery.com/

JONEVINO: "THE ST. LAURENT MAN"

Last fall I had the pleasure of unexpectedly meeting the largest producer of St. Laurent in California, JonEVino. We got to talking about obscure, lesser known varietals and I mentioned how I love St. Laurent specifically the one made at Tres Sabores. He smiled and said, "that's my wine!" I was so suprised and excited to meet the man behind the wine. He invited me up to Tres Sabores in Rutherford, where he makes his St. Laurent alongside his wife Julie Johnson, winemaker of Tres Sabores. We barrel sampled through his different lots of St. Laurent from the 2016 and 2015 vintage. It was so amazing to see his variations of the grape. He experiments with many different trials including whole cluster and carbonic maceration.

Jon has over forty years of winemaking experience. He is a graduate of Enology from Cal State Fresno and has worked as a winemaker in Napa, Sonoma, and Santa Barbara. After a life changing trip to the Nashik Valley of India, Jon was inspired to create a wine that paired well with the spicy cuisine he loves. When he tasted the St Laurent grapes for the first time he knew this was the wine he needed to make. For Jon, winemaking isn't about the scores or making the same varietals as everyone else does in Napa Valley because it's expected; it's about doing what he loves and being true to himself and the grapes he works with. What I admire about Jon is that you can feel his sincerity and passion for what he does through his wines. His curious, exploratory nature is motivating and inspiring to me to approach winemaking with the same innovative spirit.

St Laurent is an Austrian variety with an ancestry that is still unclear, although it’s thought to be a cross between Pinot and Savagnin. St Laurent has been referred to as the “kinky cousin of Pinot Noir”, with its low alcohol, low tannin and high color, and broad palate feel. St Laurent is found predominantly in Austria, Germany and the Czech Republic. Jon sources his grapes from the Ricci Vineyards in the Los Carneros region of Sonoma County. Long time grower Dale Ricci was the first to plant St Laurent in California. The original cuttings of the Ricci Vineyard were from Pfalz, Germany.

For the 2014 vintage, Jon harvested 7 tons of St. Laurent and fermented in open top bins outside utilizing the warmth of the sun and reflective insulation. The label is incredibly eye catching and deceiving. At a first glance I thought the label was a water color painting or something created by a graphic artist. The truth is the image on the label is actually a moment that Jon captured with his phone of his wine being pressed. The stainless steel background and the vibrant purple colors are so contrasting and alluring.

This wine is perfumey, floral, spicy, juicy, and fresh. It tastes of raspberry, cherry, and strawberry with a cleansing acidity that makes it easy to enjoy with food. A friend of Jon described it as, “if cru Beaujolais and Dolcetto were blended” and I totally get that. A few of Jon's favorite pairings with his 2014 St Laurent are-----any spicy dishes, oysters, goat cheese, duck salami, and grilled Aleppo peppers.

New Rap & New Wine: Chance the Rapper, "Best New Artist & Best Rap Artist of 2017"

Chancellor Bennett, known as Chance the Rapper on stage, is Hip-Hop’s newest rising star. He won three awards at the 2017 Grammys for Best New Artist, Best Rap Album, and Best Rap Performance with four additional nominees. He made Grammy history by becoming the first black hip-hop artist to win the “Best New Artist” category since Lauryn Hill in 1999 and he is the first artist to be nominated or win a Grammy award without a physical album. All of Chance’s music is free and available to be streamed online. He is an independent artist, who has turned down contracts from many major labels to preserve his creative and artistic freedom in his music. All of his revenue comes strictly from merchandise and ticket sales and he has every intent of keeping it that way. In an interview with Vanity Fair he said, “I never wanted to sell my music, because I thought putting a price on it put a limit on it and inhibited me from making a connection. I honestly believe if you put effort into something and you execute properly, you don’t necessarily have to go through the traditional ways.”

“We don’t do the same drugs anymore...Don’t you color out. Don’t you bleed on out. Stay in the line, stay in the line.”

— "Same Drugs", Chance the Rapper

For those wondering, "Same Drugs" isn't actually about drugs--it's about past lovers changing, choosing different paths in life, and now having dissimilar mindsets than the other. We all evolve daily and this song paints a beautiful portrait of what it feels like to experience that change with someone you once loved and knew intimately. It's the story of transformation from being deeply familiar to becoming strangers.

  My Favorite Tracks from the Coloring Book Album

·       "All Night" (featuring Knox Fortune)

·       "Summer Friends" (featuring Jeremih and Francis and the Lights)

·       "How Great" (featuring Jay Electronica and My Cousin Nicole)

·       "Blessings (Reprise)" (featuring Ty Dolla Sign, Raury, BJ the Chicago Kid and Anderson Paak)

·       "Angels" (featuring Saba)

·       "Same Drugs"

·       "All We Got" (featuring Kanye West and Chicago Children's Choir)

·       "No Problem" (featuring Lil Wayne and 2 Chainz)

To match the vibrant and distinctive music of "Coloring Book", I chose REVEILLE's 2012 Ultra-Violet Cotes du Roussillon blend of 70% Syrah, 15% Grenache, 10% Carignan, and 5% Mourvedre. The owner and winemaker of REVEILLE, France Crispeels, is a first generation winemaker who comes from an eclectic background of the arts including architecture and writing. Ultra-Violet is made from old vines on a high altitude vineyard in the Vallée de l’Agly of Roussillon. The vines are farmed organically, hand harvested, and partially destemmed. The wine is fermented with native yeasts and aged in concrete tanks for 15 months. This wine reminds me of black olives, plum skin, barnyard, and rhubarb. Without a doubt, this is a natural wine; it has all the funky nuances you would expect. 

Balmain x Kanye West x Bérêche et Fils

The French fashion house, Balmain, and Kanye West teamed up to create a campaign based on the song ‘Wolves’ from his album “The Life Of Pablo”. Neither party has ever done a collaboration like this before. This is the first of its kind- merging music and fashion in a brilliant and revolutionary way. Each model, outfit, movement, sound, and emotion contributes to the video in a powerful way. The video stars Kanye, Kim Kardashian, Vic Mensa, Sia, and top models like Joan Smalls, Jourdan Dunn, and Alessandra Ambrosio dressed in Balmain couture. This video really inspired me because Olivier Rousteing (design director for Balmain) and Kanye West did something “out of the box” for their industries that I want to see happen within the wine world. They created a new way to connect one artistic industry to another by pairing fashion with music; in the same way I hope to see music and fashion paired with wine. For many years we’ve only focused on food and wine pairings but no one has spoken about wine in relation to other aspects and interests in our lives. That’s why I’m so excited to be working with I Like This Grape to promote modern wine culture through fashion, film, and music. It’s time for this industry to evolve and reach the newest generation of wine drinkers by making wine relatable.

“You’re much too good to be true. I’m just, bad for you.”

Push this Balmain and Kanye West collaboration further and pair it with Bérêche et Fils Brut Reserve Champagne from Montagne de Reims and Vallée de la Marne. The assemblage consists of 30% Chardonnay, 35% Pinot Noir and 35% Pinot Meunier including 30% of reserve wines from previous vintages. Bérêche has been a family owned Champagne House since 1847. They do not use commercial yeasts to start primary fermentation. The wine is aged on the lees, unfiltered, and manually disgorged. The Brut Reserve Champagne tastes of baked red apples, biscuit, honey, toast, and yeasty flavors. I chose a grower Champagne to pair with Balmain to continue on the exclusive, French, luxury theme. What else would you pair with crystal embroidered couture other than something sparkling? The song ‘Wolves’ is dismal, painful, lonely, and regretful. Tears are seen on Kim and Kanye and all the models. It tells of heartbreak, regret, sadness, and feeling lost. Like Napolean said, Champagne is deserved in victory and defeat. While watching this video I hope your only pain be Champagne. 

Exciting Announcement!

I'm beyond thrilled to announce that I'm the newest Staff Writer for I Like This Grape, a digital wine magazine promoting modern wine culture through fashion, film, food, and music. I'll be answering wine questions every Wednesday on my weekly column #SommNextDoor. Send in any questions you have about wine to cheers@ilikethisgrape.com or Twitter and Facebook.

I'm so excited for this journey and I hope you'll join me over at I Like This Grape. We have so much new and interesting content and write about wine in a way you've never read before. If you liked my Rihanna x Sake post and The Life of Pablo Pairings check out #VINOMUSIC for other creative music and wine pairings. Thank you all for the support and for following me on LadySomm.

Read my first two posts on #SommNextDoor by clicking here

Rihanna x Sake

Rihanna’s latest album ANTI has got me feeling some type of way…It’s raw, heavy, and personal. This album has a very different feel to it than any of her other albums. I like it because it’s obscure and unfamiliar, like exploring new sake for the first time.

My career and life is centered around wine. I am constantly tasting wine for work and education and sometimes I just want to try something else. Sake has been this new and exciting romance I runaway to when I’m away from wine. My lack of experience and knowledge of sake, attracts me and draws my interest in even more. Stimulating and enlightening, it almost feels like I’m learning about wine again for the first time.

Wine will always be my love, but for now I’m enjoying sake for what it is, my sweet, exotic escape.

Sake 101

Sake is made from steamed, fermented rice. The brewing process starts in the fall, when the rice is harvested. The rice is milled to rid the outer layers of the grain and expose the starchy center inside. The rice is then washed, soaked, and steamed. Aspergillus oryzae mold known as koji-kin is introduced into the steamed rice. The koji-kin converts rice starch into fermentable sugars. Once the koji is established, sake brewers create a yeast starter by adding yeast to a small batch of rice, koji, and water. Increasing amounts of rice, koji, water, and yeast are gradually added to the fermenting tank. Sake is the only beverage that undergoes Multiple Parallel Fermentation where starch is being converted into sugar while sugar is simultaneously being converted into alcohol.  

Explore

Listen to these new tracks from Rihanna and dive freely into the possibility of a new found love for sake.

Dassai Otter Fest 23  Jumai Daiginjo   $106                                                                                                                                                  Melon, dried pineapple, pear, custard, brown sugar, fleshy plums, minerality, white flowers.                                                                       This sake has been milled to 23% and is in a class by itself. Dassai is a clean and luscious Daiginjo full of complex flavors and aromas with a deep and layered structure. 

Seven Spearsmen Shichi Hon Yari Junmai    $98                                                                                                                                       Banana, truffle, mango, bubble gum. This is a weighty sake with a plump and viscous mouth feel. There is an elegance that comes from the “shizuku” technique (drip-pressed) and lends to a luxurious experience.

Kubota Senju Ginjo “1000 Long Lives”    $29                                                                                                                                                   Minerality, nutmeg, ripe plum, banana cream pie, caramel, cotton candy, cocoa. This has great acidity and an unmistakable aftertaste that revisits the cotton candy elements. Clean and clear this honjozo gives one a good impression of a layered sake.

Shimizu no Mai Junmai Daiginjo "Pure Dusk"   $18                                                                                                                                Bright pear, green apple, cantaloupe, orange peel, sweet rice, minerality. Delicate structure, juicy, rich, velvety mouth feel.

“Didn’t they tell you that I was a savage?”

— Rihanna, ANTI, "Needed Me"