North Bay Woman

56 NORTH BAY WOMAN | F A L L 2 0 1 5 Coast. Her wines are known for being lush-yet-balanced – approachable right out of the gate. While her educational experience at UC Davis focused on Bordeaux varieties such as Cabernet Sauvignon, Edwards gravitated toward Pinot after graduation. "Who knows why someone falls in love with a particular person? It's the same with wine," she said. "To arrive at Mt. Eden Vineyards and find a lovely 25-year-old Pinot vineyard to work with was an awesome experience. I never really recovered from that love affair." Edwards describes her winemaking style as "truly vineyard focused," with an emphasis on showcasing each site's personality. "I emphasize full fruit, reasonable alcohol and rich mouthfeel," she said. Ashley Hepworth: Cabernet Specialist Ashley Hepworth joined Joseph Phelps Vineyards in 1999 as a harvest intern, and worked her way up from laboratory technician and enologist, to associate winemaker, to winemaker – a position she's held since 2008. Before joining Phelps, she studied biology and chemistry at Fort Lewis College in Colorado. Her harvest stint at the winery gave her a taste for the cellar life, and she went on to earn a winemaking certificate at UC Davis. Like Edwards, Hepworth didn't have a particular variety in mind during her wine education. "I knew I wanted to work at the best win- ery to learn from the best people," she said. "My theory is, if you have a goal to perfect your craft, then work for the best in that field." Indeed, Joseph Phelps Vineyards is known as of one the Napa Val- ley's finest producers of Cabernet Sauvignon, among other wines. The variety has since become her favorite. "Cabernet offers a lot of differ- ent characteristics based on where it is grown," she said. "Each of our seven Cabernet Sauvignon vineyards offers something different in taste, aroma, color and concentration." When making Joseph Phelps Cabs, Hepworth said she strives to highlight their natural beauty. "Our style is classic and our goal is balance." The winery's famous Insignia – a Bordeaux-style blend known for its depth and aging potential – takes extra care to produce. "It comes from a blend of six of our seven Cabernet vineyards and is created from the best blocks each vintage," Hepworth said. "I start thinking about the blend as I am walking vineyards during the growing season, based on how blocks are tasting and the quality of the vintage. When we begin blending around March, we hunker down and spend a solid month just tasting lots for Insignia and creating the blend." Carol Shelton: The Zinmaster Carol Shelton began preparing for her winemaking career at age 6 – although she didn't know it at the time. Her mother created an "identify the scent" game using household herbs and spices, which helped Shelton develop a keen sense of smell. While studying poetry at UC Davis, a visit to a wine cellar – more specifically, the aroma of wines aging in oak barrels – enticed her to switch gears and join the university's enology department. After graduation, Shelton worked at Robert Mondavi Winery and Buena Vista Winery. In 1981, she joined Windsor Vineyards in Sonoma County, and stayed on for 19 years. It was there that she came to love Zinfandel. In 2000 she and her husband, Mitch Mackenzie, launched Carol Shelton Wines, a Zin-focused brand that showcases fruit from top Zinfandel appellations throughout California. Shelton typically produces between six and eight different Zinfandels each year. "I love the exuberant fruit forward-ness of it, its user friendliness and the fact that I do not have to try to match some stupid European standard for the variety – a standard often set centuries ago by folks in regions who were challenged to get their fruit ripe," Shelton said. "Also, I am determined to show people that Zin is the most ter- roir-transparent variety there is, as long as the terroir character is not nullified by high alcohol, excess oak and residual sugar." Shelton's Zins have a reputation for being fruit-forward, but not sweet or cloying. Moderate acidity and tannin levels help the wines age gracefully, and pair well with food. "They are very complex, full-flavored from front to back, and very complete wines," she said. Of all her Zins, Shelton is best known for Wild Thing, made from Mendocino County fruit. "It is a bit lighter in body, very soft and creamy, while still retaining that great peppery touch." Drink This, Eat That Merry Edwards 2012 Meredith Estate Pinot Noir, Russian River Valley ($60): With aromas of rose petals, earth and spice, this beautiful wine has flavors of red and blue berries and a seamless balance. Food pairing: Merry Edwards likes to serve this with Beef Wellington. Carol Shelton 2012 Rocky Reserve Zinfandel, Florence Vineyard, Rockpile ($35): This full-bodied Zin has aromas of ripe black fruit, along with flavors of ripe blackberries and spicy oak. Complex, with well-integrated tannins. Food pairing: Carol Shelton says, "Anything on the Thanksgiving table pairs well with Zin – yams, squash casserole, ham, turkey, duck, whatever!" Joseph Phelps Vineyards 2012 Cabernet Sauvignon, Napa Valley ($70): With aromas of leather, earth and cigar spice, this delicious Cab has concentrated black fruit flavors and firm tannins. Built to last. Food pairing: Ashley Hepworth recommends this with braised beef short ribs or oxtails with roasted parsnip and potato puree. ■ The Great Hall at Joseph Phelps Vineyards in St. Helena. Photo provided by Joseph Phelps Vineyards.

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