Winemaker Notes
Joel Gott, founder of Joel Gott Wines, is a fourth-generation California vintner, entrepreneur, lover of great food and an athlete. Born into a family of California vintners – his grandfather ran Inglenook Winery in the 60’s, and his father founded Montevina Winery in the 70’s – Joel grew up in the vineyards and learned to drive a tractor before he could legally drive a car.
Joel’s first venture in the wine business was the Palisades Market, a boutique grocery store and wine shop in Calistoga that he and his brother purchased in 1993. There, he learned the art of running a business, creating food and selling wine. In particular, he recognized a growing need for quality wines in the under $20 category.
Since Joel Gott Wines was established in 1996, they have selected the best fruit from growing regions in California, Oregon and Washington which they blend to create more balanced, clean, complex and elegant wines. They are geared towards continuing to give customers expressive and food-friendly wines at great prices.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
An important winegrowing state increasingly recognized for its high-quality reds and whites, Washington ranks second in production in the U.S. after California. Washington wines continue to gain well-deserved popularity as they garner higher and higher praise from critics and consumers alike.
Washington winemakers draw inspiration mainly from Napa Valley, Bordeaux and the Rhône as well as increasingly from other regions like Spain and Italy. Most viticulture takes place on the eastern side of the state—an arid desert in the rain shadow of the Cascade mountains. Irrigation is made possible by the Columbia River. Temperatures are extreme, with hot and dry summers and cold winters, during which frost can be a risk.
Washington’s wine industry was initially built on Merlot, which remains an important variety to this day, despite having been overtaken in acreage planted by Cabernet Sauvignon and Syrah. Bordeaux blends and Rhône blends are common as well as single varietal bottlings. Washington reds tend to express a real purity of concentrated fruit. The best examples have a bold richness, seamless texture, plush or powdery tannins and flavors such as licorice, herb, forest floor, espresso and dark chocolate.
In terms of white wine from Washington state, Riesling is the state’s major success story, producing crisp, aromatic examples with plenty of stone fruit that range from bone dry to lusciously sweet. Chardonnay and Sauvignon Blanc perform nicely here as well, and Viognier is beginning to pick up steam.