One could be forgiven for expecting an overdose of “yes, I did in fact write those checks” bullsh*t when visiting Cowhorn Vineyard & Garden in Oregon’s Applegate Valley, based solely on the facts that
a) it takes its name from the most infamous preparation (#500, which involves burying a cow’s horn full of manure) in wine’s most infamous set of farming practices (Biodynamics), and
b) founders Barbara and Bill Steele are former CFO/CFA financial types who, after leaving Wall Street and before establishing Cowhorn (despite not having a single lick of winegrowing experience) lived what they call a “homeopathic lifestyle in Marin County.”
Cowhorn co-fouder Barbara Steele
One’s skepticism about the Steele’s seriousness regarding their 25-or-so acres of vines and 4,000-or-so case production could be forgiven, but one’s skepticism would also be quite wrong. I mean, you’ll want to be skeptical about, for example, the earnestness of Bill Steele’s long hair, but then you’ll find out that he makes his own sulfites. And that the Steele’s spent two years researching the right place to plant vines before breaking ground on Cowhorn in 2002, planning on Biodynamics viticulture from the get-go (with Alan York consulting), and despite its under-the-radar status and various environmental challenges (ripening is actually the main challenge there, as they are farming Rhône varieties, and the cold air from the surrounding hills makes this a cooler spot by Applegate standards) chose Southern Oregon anyway.
And then there’s the farming mentality employed at Cowhorn, which feels downright legit when the Steele’s are waxing philosophic about it; as Barbara put it, “It’s the people behind it that makes this kind of viticulture possible for the Applegate Valley.” Even their yeast situation is kind of endearing; Bill mentioned that that six unique strains were identified there, primarily due to the 100+ acres of property having been left isolated so long before the Steele’s bought it.
And then… then you’ll taste their wines, which all have a consistent and defining element of being well-crafted and yet still characterful; not overly polished, showing their edginess and angularity while still retaining a sense of elegance. In other words, the only thing full of bullsh*t will be your own silly preconceived notions about their outfit…
Yes, the “spiral” in the name is (predictably) an homage to the notion of the vortex in Biodynamic preparations (and including the vineyard block numbers of the fruit sources). A blend of primarily Marsanne, with Viognier and Roussane rounding it out, mostly co-fermented, with twenty percent new oak, this is a white that elegantly straddles the line between easy sipping and complex contemplation. It’s mineral, peachy, floral, and has length that outpaces its sub-$30 price-point.
This barrel selection release is sold out, so you’ll likely have to wait for subsequent vintages, which kind of sucks, because as Brian Steele put it, this white hails from “that magical barrel” and while I didn’t see any witchcraft performed during my visit, after tasting this I’m not ruling out the barrel actually having some magical powers. The wine seems younger than its still-youthful two years; it’s taught, herbal, floral and, despite not having undergone malolactic fermentation, has ample body and broadness to its textural mouthfeel and ripe pear flavors.
When it comes to Grenache, Bill Steele warned that “too light, too fruity, and you’re into Kool-Aid land.” Thankfully, no one will be jumping through brick walls screaming “Ohhhh YEAH!” when tasting this one… or will they? Anyway, it avoids the Kool-Aid trap entirely, though it absolutely is peppery, lithe, spritely, and spicy, with clean and bright berry fruitiness without ignoring its earthy, stemmy, structured side.
About 800 cases of this Syrah were made, and each one is probably on the verge of bursting from its muscular, sinewy seriousness. Mineral-driven, with dark berries and even darker dried herb and spice aromas, things get earthy here very quickly, but maintain a sense of aromatic lift.
At this point, I was getting sick of the numbers, too, but it was nice to get a feel for what a slightly older vintage of Cowhorn’s reds could do after some repose in the bottle (and for this release, the 21 refers to the number of frost days they encountered during the season). Interestingly, this red saw 40% new oak and 40% whole cluster, which lends more peppery and cedar spice action to the mix, on top of earth, and berries galore. It’s funky, meaty, fresh, and vibrant Syrah, with nice textural grip; a great one for the Foodie set and the just-gimmie-a-good-red set alike.
This one is billed as Cowhorn’s “winemaker’s blend,” with 35% whole cluster and 35% new oak. It’s the silky, rich, round, sexy cousin of their Syrah-based lineup, and while it retains some of the muscular structure of the 8 and 21, there is no denying all of that “bedroom eyes” fruitiness here.
Blackberries and a lithe, peppery, spicy profile are the hallmarks of this characterful, brambly stunner. The acids are jumping, the meatiness is present, the structure is at turns burly and refined. Basically, 200 cases of balanced presentation, in which there is plenty of edginess but not at the expense of a clean, clear, and powerful approach. In case you’re wondering, the 2013 is even better; it’s superb, with the plummy, meaty, and spicy/sage/pepper/cedar expressions opening up a bit more with age and fronting a finish that is minutes long.
Cheers!
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source http://www.1winedude.com/no-bullsht-wine-cowhorn-vineyard-recent-releases/
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