Thanks Frank. I’m glad it is showing so well. '12 Pinots all over are living up to the hype.
Brian,
If you want I’d be happy to schedule something. Just PM me. Since our business is only Brent and I it is difficult to have regular hours except for Fri-Sun 11-5. Lots of vineyard work to do right now.
Evan, you nailed this 2012. Super.
I’d love to hear if that’s the wine you had envisioned making–did it turn out like you thought it would, given the fruit, the elevage and such? And for 2013, how’s it showing in terms of the course you think it will follow in looking at the 2012?
Hi Frank,
I had to think about this for a while and I went back in the winery and pulled some 2013 to compare.
I knew straight away on the 2012 even before it went through ML that it was a superior vintage(though I didn’t expect it at harvest in the fruit as the clusters were enormous, finger tip to wrist, very unlike the gap). I remember effusing over it as I tasted through the barrels. Was it what I planned? Well, the vineyard is still pretty young so I guess I knew that the Petaluma Gap created more intense wines but I didn’t know that it would produce the umami in the bouquet. I expected the smorgasbord of dark fruit, bright fruit and citrus with earth and pine needles. It continued to be amazing through elevage as I would have people taste the winery while I climbed like a monkey up 5 barrels high to get at it.
I would be considered somewhat an interventionist as I use commercial yeast and a specific strain of ML that produces minimal histamines(I get really bad red and white wine headaches). This can be evident in my Chardonnay as a by-product is that it doesn’t produce Diacetyl or the buttery component in Chardonnay. This makes for an interesting wine as it goes through ML completely and is fermented in new oak but has balance and preserves the apple-pear flavors and bright acidity even though it is full ML, creating a blend between Chablis and Cali Chard. I do make adjustments when I see fit based on the chemistry. I am curious how this might be affecting the Pinots and Zin but it is not as clear to me compared to the Chard. I digress.
AFA the '13. I can see the umami developing there but it seems the wine is brighter in bouquet and taste at this point. My experience is that the fruits darken of become more full with age. It surely has the stuffing of a great vintage, just maybe not as noticeable at this point compared to the '12. Might take a bit more time to come around. Wine is weird, it may taste different tomorrow 
Great thread on Fogline. Anyone have any updates or tried any of their other wines.
Evan- looking forward to catching up in October.
Yes, I had the 2012 Fogline Zephyr’s Block Chardonnay recently–a Beserkerday buy–and was completely blown away. Amazing balance–just the right amount of acid (to me) no flab–extraordinary depth of flavor: white fruits, minerality. Just kept getting better and more interesting in the glass. One of the best Cali chards I’ve had. I’d love to get more of this, and you can drink at all day at the price.
Stopped by the tasting room today while I was out doing chores and met Evan and Brent. Evan poured his Rosé, '12 Zephyr’s Block Chardonnay, '11 and '12 Sun Chase, '11 Floodgate, '12 Hillside and '12 Fogline Neighbors Pinot Noirs, '12 Grist Dry Creek Zinfandel and '12 Grist Syrah. Wow. Went home with a Chard, Neighbors PN and a Zin. Wonderful acidity on the Chardonnay while being fresh and giving the impression of sweetness while being bone dry. The Neighbors PN showed great fresh fruit along with good tannic structure. The Zin was bright for Dry Creek and showed a nice drinkability young. Was hard to choose between all the wines Evan poured with my limited budget.
We talked about doing a Berserker offline there at the tasting room in the future. That’s something we’ll have to explore. Thanks to Evan for opening a couple extra bottles and giving me the Berserker treatment. ![[berserker.gif]](/uploads/db3686/original/2X/8/8600bbd4810d342b8fbd4ffb62b4f0026275fd37.gif "berserker"){kind=small}
I went to college with Brent so cannot be considered to be 100% objective. That noted, I am a very harsh grader in my independent wine review and have found that many of these wines deserve superlative (for me) reviews. Their heart is in the right place and I expect a steady improvement in the aspects they can control. While not inexpensive, I will buy a few bottles now and then as I do find them to match up with peer pricing given the macro economic climate. I think their next “test” is to create a bottling or two at a lower price point to act as a gateway drug to their single vineyard designate bottlings.
Thanks everyone! I’m glad you are enjoying the fruits of our labor. And right about now that labor seems like having baby. Whew, we knew it was going to be tough starting up and doing this as only two guys but the combo of vineyard manager/winemaking/production/tasting room sales guy is really stretching us. We’ll be just fine but if calls get delayed or mail not answered right away, please give us the benefit of the doubt.
We are super excited with how the Chardonnay turned out. I had been more of a SB or Riesling guy. When we planted the vineyard out the deal was that we had to plant out a block of Chardonnay for our Sara’s(both wives are named Sara). I’m really glad we did as the location seems to be a good site and I seem to like to drink the profile that it is producing.
Brian, it was great to see you and I hope to se you over again sooner or later. As I mentioned, post harvest we will be trying to be open later on Fridays for a sort of happy hour doing BTG and hanging out with the locals. With Sutter opening I am expecting to get a bunch of doctors and nurses, they have already stopped by and said they are excited to have a locals joint.
Mark, thanks for your kind words and we look forward to seeing you at the tasting room sometime soon.
Fred, yes looking forward to it as well. The Hillside(Estate) is soooooo perfumed right now.
Frank, Thanks for getting this thread started and for checking in with us after the earthquake.
![[dance-clap.gif]](/uploads/db3686/original/2X/8/835ce082e2fa9c96c4b7f96406bf6e9a0db882ff.gif "[dance-clap.gif]"){kind=small}
Very cool and thanks for the update Brian and Evan. I’ll be sure to post some notes after our visit in Oct.
Frank, so the harvest fair folks seem to agree. '12 Sun Chase Pinot Noir - Double Gold. 
Noticed you were bottling yesterday.
Congrats on the DG. Will you be there pouring or will you use a volunt… Um… I mean employee?
Brian,
Thanks. Yes bottling during harvest. Oh the joys…
We will be there or maybe just one of us each day with a helper. We also have it back in the tasting room if you have a chance to stop by. Kind of caught us by surprise as it usually doesn’t come out till the day before and we didn’t have enough in the tasting room that morning.
Stopped by the Fogline tasting room the other day on my way home and they were still pouring the '12 Sun Chase. This sure has changed over the past year. The palate was big on sweet red cherry jolly rancher hard candy notes. I’m noticing dried black cherry notes on the '14 Ancillary Sun Chase I have tasted the past couple weeks. I’m going to have to look back at previous vintages to see if the flavor profile changes with bottle age.
On another note I loved the '14 Fogline Zephyrs Block Chardonnay. I was a fan of the '13 but this wine exceeds that with a much more chiseled green apple and white flower profile followed by a wonderfully acidic finish. Reasonably priced @$38.
Thanks for the update Brian. The Chard sounds very good.