T

I remember the rise of Zinfandel in the capable hands of people like Paul Drapper and Burt William. These wines were full bodied fruit bombs with beautiful acids and long finishes. They lingered on the palate and were much more enjoyable to drink early on than a Cabernet. But they were made with much less alcohol than they are today. Like many wines, they are made so over ripe it’s hard to recognize what I recall from the purity of this varietal.

I was sitting with one of the best known winemakers from one of the best known labels of Zinfandel at dinner several years ago. This was during the Zin rush and after the “picking late” crowd came into power. I noticed the alcohol on the bottle as 17.2% and mentioned it was really high. He looked over at me and said without missing a beat, “Greg, that wine is really over 19% Alc..” I have said it time and again. When we get too ripe and out of balance we lose what the grape is supposed to taste like. This is true for all varieties, not just Zinfandel.

It was not always so and not that long ago that people like Mr. Drapper (who is one of the pioneers), Raffanelli and others made and still make some very good wines. But even these great producers get pushed at times, maybe from larger productions or maybe from scores. I can tell you from experience that drinking a 13% Zinfandel with no other grape varietal intermixed and great natural acid is pure pleasure! Just finding one is tough these days! Zinfandel has been rumored to be brought in to our country from Italian Immigrants long ago. But did it come from Italy, some say Primitivo? Or did it come from Spain, Greece, the Middle East? Hell, I’ve heard it all. But the fact is no one really knows and so since you can’t prove it’s not ours then it’s ours! We make Zinfandel. Where else do they? No where as far as I know! So, with that I am now a producer of this grape. We picked it at low sugar, which means low alcohol and high acid. The end result is a very good example of what this wine is all about! Made in the U.S.A….has a nice ring to it, don’t you think?

For the skeptics out there, I will tell you upon the release of this wine, you need only try a bottle. If you don’t like it then I’ll be surprised and give you a healthy discount off your next purchase of one of our Pinot’s, Chardonnay’s or Syrah’s. But I’m betting honesty prevails I will be discounting very few bottles and instead receiving orders! But stay sharp, because like all other wines under our production, there is very little!

Your Fellow Zin Lover,

Greg!

www.greglinnwines.com
www.ambullneovineyards.com

You’ve heard that great, age old saying about the best laid plans, well it’s true. Today, Ambullneo announces some major change that won’t make world headlines but never the less are big for little old us!

Ambullneo Vineyards is moving and we are changing our wine line up. First things first, we are moving from our current location in Santa Maria to our new location in Lompoc. This decision will undoubtedly be considered fanciful by those who have visited throughout the years. I could give you a long story as to why we choose to leave, but the facts would not support that premise. Truth is, it’s our salvation so to speak.  So we were asked to pack up after negotiations failed to produce a positive outcome (that being stay in place). We have all been through tough times in our life, especially now. In those darkest of moments we can’t see the future clearly. But after looking back you sometimes wonder why you did not do it sooner. We are at that point, we are in a new place in mind, soul, and physically. The hard part the move is over. There is some construction to be tendered and after which we will harvest on time.

Change will also come in the form of our wines. Quality has never been better.  But somehow we have managed to confuse our customers (not our intention I assure you). Ambullneo was originally set up as a cuvee producer – that’s to say we blend several vineyards together to create consistent quality. If one vineyard did not make the cut we eliminated it as well as the barrels it produced. This allowed us to always make a great Pinot or Chardonnay. Cuvees have been with us long before vineyard wines and gave me the ability to always be consistent, sometimes with great sacrifice, but in the end it’s the wine that counts. It seems however with the advent of our vineyard program we created uncertainty in the difference in quality comparing the cuvees with the vineyard wine and for this I’m sorry.

We make both wines exactly the same, same sacrifice, same quality of wood, same low yields, same, same, same! The only difference is choices, not the approach! We are not the only winery who has suffered such debate. I will use one example since more than that will be boring. The Gaja Winery, one of the greatest properties in the world, makes cuvees – in fact there world class Barbaresco is just that! They have made this wine for 150 years now and to call this wine anything but their Estate Barbaresco is an insult to the magnanimous family. Angelo Gaja started making Vineyard Wines in the 60′s not because he considered them better but because he thought them to be different. Each wine expresses itself differently, there are not better, there are only choices of flavor. It’s no different than the simple question: Fish or Chicken? Why are they more money? Glad you asked! It’s harder to make a great vineyard wine. If one vineyard has had a tougher year than its sister (something that is frequent), then you must sacrifice more fruit and barrels to achieve your quality level. However, there is little doubt that sometimes the cuvee out performs the vineyard wines.

Greg!

What’s in the news? I’m glad you asked! First and foremost I want to introduce you to our new web site. A lifetime in the making, caused by my anal retentive nature, but well worth it.  As web pages go, this is state of the art and projects nothing but quality.

So here is our premier, directed and produced by Fluxar Studios, starring Kynan Chambers and Ryan Northway. They’re as talented and creative as any artists I have ever met. With Fluxars guidance, this electronically challenged enigma has one cool web page.

That’s the subject of this blog, the leaning on others to fill the holes in our D.N.A. not unlike that frog in Jurassic Park. Yes, we all have short comings. Hell, I heard stories about Einstein so engrossed with a mathematical equation he forgot to put on his pants. What’s the point? Simple. Surround yourself with people, friends, family and observe their strengths, then ask for help in the areas you are lacking. No one is perfect but we can get closer to nirvana if we work together. I’m just a winemaker and I try to make something magical for all to enjoy even for a moment. When someone says their night was enhanced by my efforts, it’s the greatest of feelings one can achieve. But there’s a dirty little secret I will gladly share: I did not do it alone.

So today we launch Ambullneo’s new cool web page. Yes, I like the word “cool”! And I thank Kynan and his staff for making me feel better about our wines and projecting our quality on to you!  To contact or view Fluxar’s work, visit www.fluxar.com or e-mail design@fluxar.com.

All the best, and fill in the holes,

Greg!

www.ambullneovineyards.com
www.greglinnwines.com