Gavalas Winery - If you ever find yourself in Santorini

Gavalas winery, in Megalochori, Santorini, was literally a 2 minute walk away from the Resort we stayed at for our honeymoon, the Vedema Resort (which was originally a 400 year old winery itself)! The wine tasting experience was completely different from the Napa experience. First of all, Gavalas was open until 7:00 pm, which I thought was incredible since most Napa

wineries close at 4:30 or 5:00 pm (I later realized that many of the wineries on Santorini close as late as 10:00 pm - I love Euro hours)! This made for the perfect pre-dinner activity; who can resist happy hour at a winery? We were able to walk in without a reservation, and receive a wonderful complimentary private guided tour of the winery followed by tasting of whichever wines we wanted (each taste cost roughly a dollar).

Gavalas is a small family owned winery, but still produces wonderful wines from the indigenous varietals found in Santorini. Up until the

1920ʼs the family produced wines from grapes grown in their privately-owned vineyards and vinted in their winery (canava) in Megalochori.

This production was mainly distributed to customers throughout

the island of Santorini as well as being exported to the city of Alexandria, in Egypt.

However, the Vinsanto wine was obtained by the churches and monasteries for Sacramental use. In 1973 the Gavalas family established its own wine store in Athens which handled exclusively the sales and distribution, throughout Greece, of the main wines of Santorini: Nyhteri, Brusco, Mezzo, Mandilaria and Vinsanto. They also now distribute to the United States.

Margarita, who was single-handedly running the tasting room when we arrived, took us on a tour and explained to us what makes the wines of Santorini unique. My first question was: Why are the vineyards pruned the way they are -(they looked like bramblebushes they were so low to the ground and lacked any form of trellace-ing). It turns out, the summer winds on Santorini can be very powerful, so the vitners weave the grape vine branches into a nest-like circle and the grapes mature in

the center of this "cyllindrical form" which is protected from the wind. The Santorini soil is layered and composed of limestone covered by a mixture of chalk, slate, ash, lava and pumice. The limited rainfall combined with the strong winds in the summer result in a low yield of grapes, thus providing an outstanding quality for the Santorini wines. During the summer months, the vines are "watered" at night by the mist rolling in from the sea, creating a kind of gentle artificial rain. This leads to nice crisp acidic white wines that pair beautifully with fresh seafood.

The three wines I’ll focus on are the Santorini, the Nikteri, and the Vinsanto. The Santorini is a light, dry white wine that is crisp and compares to a pinot grigio in body,fruit and acidity. It is a blend of Assyrtiko and Aidani wine (10%) and since the grapes on Santorini were never affected by phylloxera, the grapes are grown on original stock. The wines are harvested by hand, and only 25% of the juice is extracted, then aged for 6 months in stainless steel barrels. The result is a most distinctive dry, white wine possessing VQPRD status, 13.5% alcohol. This wine gives off notes of pear, lemon and pineapple and has nice body and aftertaste. It’s ideal for seafood, or light meat and light cheese.

The Nikteri is a white wine made from Assyrtiko grapes. It differs from the Santorini because after fermentation it is aged for six months in an oak barrel before being bottled giving it a richness and more body (comparable to a Chardonnay). The Nikerti gets its name from the word “nikta” which means night, because the grapes are harvested at night to slow fermentation and allow deeper flavors to develop. It has heartier notes of red apple and pears and a hint of jasmine on the nose, and is full bodied with a long finish and 10% alcohol. It pairs well grilled meat, spicy food, white meats and oily fish.

The Vinsanto is the most famous nectar of Santorini, produced from the native grape varieties of Assyrtiko, Athiri and Aidani. The wine has VQPRD status and only when produced in Santorini can it be designated

the name “Vinsanto”. When made anywhere else, it is labeled “Vin Santo” (space between the word). The grapes are harvested the first week of September and are then carefully picked and are sun-dried on terraces for approximately 10-15 days which “raisin-ates” them, giving them a high sugar content. The vinification is then carried out using traditional techniques that the Gavalas family has been using for 4 generations, which includes stomping on the grapes and allowing the free run juice to be captured while the grape skins are caught in a woven basket (it’s that rustic!). After the grape juice is collected, it sits in Russian Oak barrels for a minimum 2 years (although the longer it ages the better). The Gavalos do not fortify it with alcohol or "top off" with additional wine or a dosage. Vinsanto

can age for 80 years and turns brown but tastes richer and better as time passes. The Vinsanto has cake-like flavors like baked fig and dried fruit and we also tasted caramel chocolate, tobacco and honey. Vinsanto is best enjoyed as a dessert wine and is also used to fill the chalices of churches and monasteries.

The Gavallas family produces only 1 barrel (3,000 bottles) of Vinsanto per year, but it is worth it to get your hands on one of these authentic dessert wines. To find out information for a distributor near you, you can email: info@gavalaswines.gr

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Darioush - Wines made by & fit for a King

The day after Garrett and I tied the knot in Napa at Auberge du Soleil, we woke up, enjoyed a beautiful morning jog through the Rutherford vineyards and a delicious breakfast overlooking Napa Valley and then we did what any wine-loving couple would do in Napa - went wine tasting. The winery we sought out first as newly-wed husband and wife was Darioush Winery, about 15 minutes south of Auberge off the Silverado trail. Darioush Winery is a great place to visit if you’re a fan of Cabernet-based Bordeaux style red wines (though Darioush has other great varietals as well - try the Syrah, Viognier and the Merlot). It’s also a winery that us beautifully constructed and unique in its Middle Eastern style influences.

Though not auspicious as you pass by Darioush Winery on the Silverado Trail, as you pull into the entry drive, the striking architecture is grand and breathtaking - clearly intended to make a statement. The 22,000 square foot winery, the first in America to combine architecture, design and Persian culture, is reminiscent of great noble architecture that once existed evoking Persepolis, the illustrious capital of ancient Persia. Notable design features include 16 monumental 18’ freestanding columns with capital bulls, richly textured travertine-stone cladding surrounding the entire building (this yellow stone was quarried near the region of Persepolis and exported to Turkey and Italy for cutting and tumbling before it reached the Silverado Trail in Napa) pre-cast moldings, furniture, fireplaces, ironwork, lighting, cellars, and an amphitheatre for performances and events. Also of note is the large torch-like statue directly in front of the winery with flames streaming from the top. Kate, our tasting guide, explained to us, the Owner and Proprietor, Darioush Khaledi, is known as “the King” and when the flames are lit, the King is “in”! In fact, when not in Los Angeles, Darioush and his family’s residence connects directly to the Winery and he is known to pop in to visit with guests and host special private events down in the wine caves or on occasion open up bottles from his private collection of Bordeaux wines to share with his staff.

Though his staff refer to him as King, as they talk openly of how much they love to come to work for their humble and generous boss, it seems genuine and endearing. I can personally attest to this; Darioush popped into the winery during our tasting and made the effort to come over and introduce himself to Garrett and I and even bless our marriage. Where did this winemaker come from? Darioush Khaledi was originally a civil engineer from who grew up in Iran's Shiraz region, (a wine-growing region) until the Islamic revolution. His father made wine as a hobby, and as he grew older, Darioush became passionate about drinking and collecting the wines of Bordeaux. He and his wife (married for over 40 years) immigrated to Los Angeles in the late 1970’s where Daioush founded a chain of local markets which were successful and expanded rapidly. After starting a family, Darioush decided to pursue his passion for wine and moved to Napa where he founded Darioush Winery in 1997.

One of the most important aspects of the Persian culture is hospitality, and the winery is designed to create a welcoming, enjoyable as well as a rich and intriguing environment for gu

ests. While there are several tour and tasting options available, I chose to do unique one-on-one private guided experience to taste the complete line of signature wines - I’d definitely recommend this option if you want an intimate tasting. We were welcomed with a silver dish of pistachios, which is a customary offering in the Persian culture, and these were a truly delicious accompaniment to our wine selection! You can chose to sit inside or outside. The table we sat at was directly above an incredible state of the art light fixture in the cave below, and we could see down into the cave and the lighting through our table. Look for this and other cool design features like this in the Tasting Room - your eyes will never tire of looking around at the beautiful features. If you taste outside, there are six outdoor water features with fountains which comprise just some of the sights and sounds of the experience.

Lush and varied landscaping creates a sequence of continuous gardens, which lead the visitors to the winery. As for the wine production methodology, Darioush, implements labor-intensive, micro-vineyard management and new world state of the art technology to craft his fine wines from its estates located in the appellations of Napa Valley, Mt. Veeder and Oak Knoll. Darioush partners with winemaker Steve Devitt for wine direction and precision and quality are of the utmost importance at the winery. The wines do not disappoint. Tasting notes of a few of my favorites below:

2010 Signature Viognier: Darioush Estate Vineyards, Ashley Vineyard, Oak Knoll - $39
Bright and alluring fragrances of macadamia nut, guava and honeysuckle introduce the distinctive Viognier. A notable crisp green apple acidity pleases the palate while flavors of Asian pear, star fruit and white nectarine harmonize with nuanced finish accented by orange zest and toffee.

2007 Signature Merlot: Darioush Esttate Vineyards in Napa, Oak Knoll, Mt. Veeder - $48
Savory aromas of cinnamon stick, cacao and smoke box open this expressive mountain Merlot. The palate display ripe flavors of black cherry and raspberry and are balanced by hints of toffee and subtle oak. It is texturally complex with an earthy core that balances moderate tannins.

2007 – Signature Cabernet Sauvignon: 85% Cabernet Sauvignon, 7% Merlot, 5% Can Franc, 3% Malbec. Darioush Esttate Vineyards in Napa, Oak Knoll, Mt. Veeder - $80
This powerful, yet harmonious wine if defined by aromas of rosewood, dried orange peel, lavender and cola. Gorgeous textured fruits abound- black currant and blueberry mixed with earthy flavors of dusty chocolate, espresso, and sandalwood. The long finish is supported by soft, silky tannins and accented by spice box and tobacco.

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