2015 “Uncorked” was a great success! The 3 days offered a unique opportunity to reacquaint with old friends and forge new relationships over bottles and barrel samples.
Friday kicked off with the Pinot Noir Summit hosted by TWF’s Patrick Saboe and Michael McNeill, Director of Winemaking at Hanzell Vineyards. The session consisted of several flights of barrel samples highlighting how decisions in the vineyard and winery shape aroma, flavor and body. In addition to shedding insight to how evaluate differences between finished wines and barrel samples, a major focus was on the influence of oak. Here, we highlighted individual coopers through side-by-side tastings. On the last flight, Patrick and McNeill threw a curve ball by having participants taste three wines aging in Cadus French oak. Despite all the variables being identical, all three wines had distinct differences.
Saturday’s Main Event offered clients the opportunity to taste their barrel samples and explore other varietals and vineyards. Napa Valley is renowned as a culinary focal point. To spotlight local flavor, Chef Mike C shed insight into molecular gastronomy by sharing a series of highly concentrated concoctions of porcini, bacon and beef.
Sunday concluded with a series of panels lead by commerce clients on best practices for building and maintaining brand awareness.
The joy, passion and enthusiasm shown by our clients throughout the weekend has given us numerous ideas for next year’s “Uncorked”!
