One of our local wine importers is on a mission to introduce Alaska to what can informally be called "New California." These are stunning, organic and natural wines informed by the Old World, made by idealistic winemakers who don't have (or want) the hype of classic Cali winemakers.
One of those unpretentious young guns is Ryan Stirm (the guy standing to the left of Matt, the importer); he brings us this month's First Dibs: Stirm Sonoma Valley 2018 Syrah. This is a "natural wine," in that it is hand-picked, hand-sorted, unfined and unfiltered for a rich, layered drinking experience. It's available to club members for $27.
Camp Wines Chardonnay 2018
Sonoma, Reimagined
Another of the "big" names in this California wine movement is Kenny Likitprakong, the man behind The Hobo Wine Company. The name refers to a sensibility informed by a certain American era, set to a soundtrack of Woody Guthrie, Bruce Springsteen and passing trains. His Camp Wines project is an effort to show off Sonoma County with table friendly, responsibly grown wines that highlight great but lesser known vineyards.
Yes, this is California Chardonnay - but don't expect the ripe, heavily oaked style that has become so popular. This is a minimal intervention white with body, acid and lip-smacking fruit. It doesn't rely on food, but it's fantastic with a cheese platter or seafood.
The Folk Machine Parts & Labor Red 2018
The Folk Machine: A Side Project For The Wine-Curious
Natural wine (a rather vague buzz word, if we're being honest) is the hottest thing in wine right now, and Kenny (the man behind Hobo, Camp, and The Folk Machine), is at the center of that movement in California. He's not interested in chemically enhanced estate wines: he only wants organically grown, native yeast wines with minimal filtration and sulfites. You might say that Kenny was making natural wine before it was cool.
The Folk Machine is another side project meant to explore one-offs and more esoteric varietals; Parts & Labor is a blend of Carignan, Barbera, Grenache and Syrah. Bold enough to love burgers and BBQ, but somehow light enough to pair with grilled salmon.
