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Blair Ridley
Wine Labeler
Posts:3980
 | | 08/18/2003 4:59 PM |
| Vinocellar.com Winery Spotlight
Parry Cellars
History
In late 1997, Stephen and Sue Parry purchased 2.5 acres of land on the Silverado Trail in St. Helena, California. Acquiring the real estate, which was destined to become their retirement property, followed a three decade long voyage across the country.
The Parrys first became excited about wine in 1974 when they joined the chapter of Les Amis du Vins, a wine club, at Cornell University. This club, along with a recollection of their wine "epiphany" (a 1979 Villa Mt. Eden Cabernet Sauvignon) kicked off a more in depth appreciation of fine wine as they began collecting and cellaring premium labels.
While leading a career in the U.S. Fish and Wildlife service, Stephen was transferred to Boston where he and Sue purchased a 130-year old townhouse in Charlestown. After 16 years of skyrocketing real estate values, the Parrys cashed in their investment and began the search for a rental property in California until they were able to retire. The acreage on the Silverado Trail fit their needs perfectly --- and even included a ½ acre vineyard!
The Vineyard
Originally planted by David Abreu, the ½ acre vineyard is set to Cabernet Sauvignon (1,100 vines of Spottswoode clones grafted on 5C rootstock) and sits just south of Rombauer Vineyards and just north of Duckhorn Vineyards in the St. Helena AVA.
The grapes have an excellent pedigree as they were sold to Pahlmeyer for use in the Pahlmeyer Red in the mid-1990s (specifically 1994-1997).
The vineyard is managed by Paul Saviez who took over for Abreu in 1997. Saviez employs many popular vineyard management techniques including the stressing of the vines by reduced watering. In 2002 the vwines didn't see any water until the middle of June --- after which each vine received one gallon per week. Other techniques include crop-thinning and the planting of Blando brome (a type of grass) and clovers to create a no-till cover crop. The cover crop has several advantages; 1) it draws moisture from the ground and therefore helps vine stressing; 2) provides natural nitrogen and other essential nutrients to the soil; and 3) attracts beneficial insects.
Harvest and Bottling
During the fall months, Stephen, Andy Schweiger, their winemaker, and Paul will work closely together to ensure the grapes are harvested at the proper time. Like many wineries, brix is used as the guide but is not the ruling factor. Close attention is paid to flavor and ripeness of the fruit.
When the decision is made to harvest, the grapes are picked and placed into plastic bins by Pau's crew. The bins are transported from the vineyard to Schweiger Vineyards and Winery on Spring Mountain where the wine is crafted by Andy. After months of barrel aging (20 months for the 2000 vintage), the wine is bottled using a bottling truck.
The Result
The Parrys hope to craft a wine that is drinkable now but capable of extended cellaring. Most of all they strive to create a wine that is representative of the terroir of their small vineyard.
A conscious decision was made to sell most of their wine direct to mailing list customers with the remainder going to a few fine restaurants and wine shops. Please visit www.parrycellars.com to add your name to the mailing list.
In a time when Napa Valley producers regularly release new cabernets at $80 or more, the 1999 and 2000 vintages were both released at $40.00 per bottle. Simply put, they wished to sell a wine that would be priced in the range where they could afford it.
The Future
According to Stephen, the future vintages of Parry Cellars cabernet will not see an increase in production.
Looking toward the future, the 2001 bottling already has the signs of a superstar; the ideal summer and fall weather allowed further ripening of the grapes leading to better structure and more tannin than previous vintages. The 2001 was bottled during the first week of April 2003. I was fortunate enough to sneak a barrel sampling of this wine just prior to bottling. It became clear to me that this bottling will be superior to prior vintages and rated it in the 91-93 range.
The 2002 vintage will be the most concentrated wine produced to date at Parry Cellars. The cooperation of the weather coupled with the results of attentive vineyard management led to small, flavor-packed berries. The 2002 barrel sample was sensational; deep, dark and concentrated. Very well balanced and quite delicious. 90-92 points.
The best is yet to come!
Tasting Notes
The 1999 Parry Cellars Cabernet Sauvignon displays beautiful color, very good concentration, and a long,
tasty finish. It is well balanced with good levels of acidity and tannin. A very slight green nose (green pepper) blew off in time. It has plenty of weight should improve with 2-3 years of cellaring. Drink now through 2009. 87+ points.
The 2000 Parry Cellars Cabernet Sauvignon demonstrates an excellent deep reddish black coloration along with a soaring nose of black fruits and earth. Excellent concentration and depth, the wine continues to evolve after hours in the decanter. The long, sweet finish finish lasts for 20+ seconds. One of the better wines from the 2000 vintage I've had. 90 points.
Winery Details
First Vintage: 1999
Winemaker: Andy Schweiger
Production: 1999 - 120 cases (sold out)
2000 - 320 cases
Release Month: April
Website: www.parrycellars.com
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