News and notes from the world of wine.
Jodie Battles, general manager for Fish restaurant in Charleston, South Carolina, and Katie Lee Dolph, a Boston wine consultant, were each presented with a 2012 Les Dames d’Escoffier International Wine Legacy Award. The two winners will spend one week with Carolyn Wente––a member of Les Dames d’Escoffier and CEO of Wente Family Estates in Livermore, California—for a labor-intensive work experience.
Peter Ficklin, partner and winemaker of Ficklin Vineyards in Madera, California, was honored with the California State Fair’s 2012 Lifetime Achievement Award. The accolade is conferred on members of the wine industry who have demonstrated leadership and have made contributions to improve California oenology and viticulture.
Terlato Wine Group and golf legend Jack Nicklaus have announced the release of the first white wine under the brand Jack Nicklaus Wines. A Sauvignon Blanc-based blend, the 2011 Private Reserve White Napa Valley, which retails for $35/750 ml, will initially be available only in select markets, but it’s expected to be sold nationally in 2013.
Foley Family Wines has announced a partnership with Langtry Estate & Vineyards to oversee the sales and marketing for Langtry’s wines. Based in Lake County and Napa Valley, California, Langtry produces approximately 175,000 cases per year. In 1981, when Lake County’s Guenoc Valley American Viticultural Area was established, Langtry became the first U.S. winery with its own appellation.
Frank Labeyrie of Château du Coreau in Côtes de Bordeaux Cadillac is set to open the first underwater wine-cellaring service, Vin Mille Lieu Sous Les Mers, in mid-2013. The deep-sea cellar is located 93 miles off the Atlantic Coast and approximately 3,280 feet below sea level. Labeyrie believes that the ocean’s consistently cool temperatures and absence of light will help the wines age gracefully. All wines will be stored in reinforced stainless-steel boxes that can withstand pressures of up to one ton per cubic meter. The boxes will be secured to the ocean floor, each monitored with a camera and tracking device. Storage will be for a maximum of 10 years, and bottles will be brought up for tasting every two years. The cellar service is expected to cost approximately $20 per bottle per year.