Wherein our fearless leader takes time out between winemaking and surfing to take you along for the Manifesto! ride.

The Big, Frozen, Wine-Loving Apple

March 11th, 2010

There’s nothing like walking the streets of New York City when the snow is blowing sideways in sheets of white. It gets me stoked to hang there when it’s just about as quiet as it ever gets. Not to say that things shut down—no way. But it definitely slows down for a bit.

Which, it turns out, is great when you’re there on a sales trip. I spent several days kissing babies and pressing the flesh with some super cool sales folks, sommeliers, restaurateurs and Manifesto! lovers—and getting some great feedback. Definitely head to Blue Ribbon’s wine bar or rock the patio at Oceana with a glass of SB and some shellfish. These are totally cool places that know what’s good and have a chill city vibe.

And, speaking of what’s good, I’m gonna throw it out there that John’s Pizzeria of Bleeker Street in the Village is a damn fine pie. Just remember to bring cash and your appetite, because they don’t take cards and will only make full pizzas.

Anyway, I know it’s a total cliché to say “If you can make it there…” but it’s kinda true. There are some serious winos in that town that are very into their wine. They totally have fun with it, of course, but they won’t drink crap. And, when you see the looks on folks’ faces when you’re doing a tasting you know you’ve got something that works, something that gives people great enjoyment.

That’s pretty awesome on a day when a relative quiet descends on such a pulsating place, when people stop and smile at nickel-sized snowflakes, when lights from a pub attract with their promise of warmth and connection, and when a glass of wine is all it takes to remind you that life is very, very good.

Find us at Earth Fare

January 13th, 2010

earth_fare_webOk all you Manifesto peeps - we are now available at Earth Fare stores all across the south.  Find one near you here.  For those of you who don’t know, Earth Fare is an incredible retailer with a very forward-looking food philosophy.  You can read more about their philosophies here.  We are totally stoked to work with them and hope you will check them out if you have a chance.

Taste That

January 8th, 2010

I’m at the barrels today tasting the ‘09 reds. It’s early, but—for those budding winemakers—I can already tell what I’ve got on my hands for this vintage. Our ’07 Cabernet was really good, and I was psyched with our first run out of the gate. Then our ’08 grapes blew the doors off the ’07. The ’08 Cab is ripper—and people are noticing. My buddy Raj Parr, a sommelier of some renown, a partner in the Michael Mina Group and a sweet dude, turned all of his sommeliers onto it as soon as he tried it. That was a brilliant boost to my morale—and helped stem the tide of stomach-lining loss. If I haven’t already stressed it enough, winemaking is a wild ride. Bring your life jacket.

So… “The ’09 reds? What about the ’09 reds?” you’re thinking. They’re crazy train. I already take a sip and think “Holy crap. This is some peak-experience stuff.” I’m stoked, to say the very, very least.

And, the Sauvignon Blanc is staying so on track it makes me quote Richard Pryor in Stir Crazy—“Yea, dass right! Dass right! We bad!” (See it if you haven’t. The guy was genius. Gene Wilder too.) NSFW, btw… From our first vintage, the ’06 SB, this wine has impressed me. I know, I know—we made it. But it’s just so gooood. And the ’09 is keeping up the family tradition. It’s “wow” stuff.

All of this adds up to me untwisting my kickers a couple turns. Again, for all you budding winemakers, each part of the process is a giant unknown mixed with straight-ahead experience dashed with pixie dust. A place angels fear to tread. But, man, if they did, they’d taste some good wine right now.

Grayson Hartley, my partner on the winemaking front, is a fucking incredible and insanely talented vigneron (a winemaker with deep roots in the vineyard). His read on the vineyard is tight and his progression in the cellar is something to watch. Here are his notes so far. By the way, notice his last note. New for this year and wicked exciting to us all—a red Zinfandel.

Ladies and gentlemen, Grayson Hartley…

A little 2009 Cabernet Sauvignon background is in order before we get to the notes. We currently have two separate batches of Cab fermenting that we’ve handled slightly differently to enhance certain aspects. A great challenge this time of year—before blending—is to set aside prejudices of a given lot based on past performance and characteristics of earlier vintages and taste with a clear mind and fresh palate. However, it’s rewarding when a given vineyard’s wine impresses but doesn’t surprise you—it means you’re getting to know the vineyard. Read the rest of this entry »

MF! rocks the Today Show

December 21st, 2009

thumb-todayshow1In case you missed it, here is a link to Bobby Stuckey pimpin the new Cab on the Today Show. Thanks Bobby!

Click here to watch.

Alert Your DVR—We’re on TV

December 15th, 2009

Bobby StuckeyMy friend and wine genius Bobby Stuckey is gonna pimp Manifesto! ’08 Cab on the Today show Wednesday morning. Now, Bobby ain’t no slouch. He was the sommelier at the perennial American classic restaurants The French Laundry in Napa and The Little Nell in Aspen and is now co-owner and co-creator of arguably the hottest restaurant in the country, Frasca Food and Wine in Boulder, Colorado. He’s also an MS, or master sommelier for all us normal folk. He’s talking about great wine values for the holidays, and I definitely agree that the ’08 Cab is the way to go. If I do say so myself. And I do. So does Bobby, apparently.

This is pretty cool news because this vintage launched our new packaging, which is just hitting shelves and glasses across the country. I’ve been getting great feedback on the label, and it’s sweet to see the props followed up in such a public way.

People are also seriously digging the bold flavors of the new Cab. I’m picturing Al Roker being blown away by the wine and getting hammered at 7am NYC time Wednesday. If Lauer seems to be slurring at all during his segments we’ll know why.