We publish a newsletter twice a year to discuss Mayacamas happenings and announce new wine releases. Below is the Spring 2002 edition.

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May 2002

           Abundant early and mid-winter rains have given way to a rapid starting, warm spring here. We could begin harvest very close to last year's record early date of August 14. In the meantime, groundwater moisture levels are excellent.

           We are pleased to announce the availabilty of our 1999 Chardonnay, 2000 Sauvignon Blanc, and 1997 Merlot.

           Chardonnay wines, particularly those made in the New World, have received considerable criticism in recent times. And, unfortunately, much of that criticism has been well founded. Even good winemakers have realized that, for many of them, it doesn't really matter much where, or how, the grapes are grown. Winery processes and techniques dominate many Chardonnays to such a degree that their origin is obscured. Quicker aging and a more bombastic initial impression are two of the main reasons for this approach. We have resisted those temptations and opted for a more traditional, slower developing style. Thus this release of our 1999 is one of the last Chardonnays of that vintage in the world to become available. And it will improve for several more years. As it does mature, this style becomes our favorite, primarily due to what we perceive as its optimum compatibility with food. The philosophy here can be summarized as simply letting the vineyard do the talking, and keeping the winemaking as quiet as possible.

           Our 2000 Sauvignon Blanc is also made in a tart, food friendly style. Only a small fraction received barrel aging so the steely, clear-voiced character of the grape tells its story. We recommend drinking it now through about 2008.

           The 1997 Mayacamas Merlot is just under 10% Cabernet Sauvignon, about average for our Merlots. Backbone, complexity and longevity are enhanced by this blending. It is always beneficial to give our red wines a little breathing time if they are consumed when young. We suggest at least an hour or two for this Merlot until it is about 10 years old.

           Our Chardonnay from 1996 is now being re-released. It is in its prime now and should hold for several more years at or near its peak if well cared for. Always a favorite around here, its smooth texture, still rich fruit and lingering finish reveal the essence of our objective in style.

           We are proud to announce that we have a "new" labeler. Well, it's new to us anyway. Let's just say it's "experienced." Thus the glue smears, crooked labels and fingerprints that you are used to seeing on Mayacamas wine bottles may (should) soon be a thing of the past. However, since we age wines in the bottle for a year or more before release none of our new labelings will be available until next year. As the old, hand labeled, bottles will no doubt become prized collectors items our current offerings represent a great opportunity. Stock up now and wait for the auction bidding to begin.

           Much is being made these days of cooking with wine, food and wine matchings and pairings, etc. While occasionally esoteric in the extreme, it seems most of this attention is all to the good. We encourage it and even spend quite a bit of time cooking with wine ourselves. And, sometimes, we even put a little of the wine in the food.

Cheers,

Bob Travers
 

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