It’s no secret that the Flora Spring’s Annual Trilogy Release Party is considered one of the most anticipated Napa Valley wine festivals of the year. Happening each year on the first weekend of February, our guests can expect to partake in first-class entertainment, high-end food and excellent wines all while basking in the beautiful vistas from our family’s Napa Valley Estate. February weather, however, can be spotty at best, and that is why we have decided to share our wine country fashion recommendations to help you to prepare for the day’s fête.
While most people know what the typical attire expectations are for Cocktail, Black Tie and Business Casual dress codes, sometimes we hear more confusion around what we commonly ask for in Napa Valley: Wine Country Casual.
We recently met with the stylish Anne Komes for her thoughts on what Wine Country Casual means to her and her must-have pieces for the Trilogy party.
Living in Napa Valley, what is your personal definition of Wine Country Casual? “To me, Wine Country Casual is anything appropriate for a vineyard tour or outdoor dining. It’s easy to dress up Wine Country Casual with a cute boot or accessories like a pretty scarf or hat.”
What is your favorite accessory to bring to the Trilogy party? “For the Trilogy party, I like to wear comfortable shoes because of the dancing! I prefer boots but I know my husband Nat likes to dance so I wear comfortable shoes and jeans.”
What is one thing you never leave home without? “My favorite accessory is my husband.”
What should you be prepared for at the Trilogy party? “I am preparing for a Trilogy party full of fun, great conversation and meeting new friends.”
What is your perfect Trilogy outfit? “I like to wear a hat because it is good, rain or shine! The party happens in February so comfortable but warm clothes because your body needs to move and you don’t want to be restricted with layers!”
For the men out there, what advice would you give them with regards to Trilogy party attire? “Men should feel comfortable to wear whatever makes them comfortable. To some, it may be a t-shirt and for others, it could be a suit. The only rules for a party should be proper behavior, otherwise, relax, it’s a party!”
Check out the full Trilogy Release Party experience:
We have officially picked all of our Pinot Grigio and Sauvignon Blanc for the year. We started the Pinot Grigio on August 15th, and finished the Sauvignon Blanc on August 31st.
We then started harvesting the Lavender Hill Chardonnay in Carneros on September 6th. The very next day, we received Merlot from the Estate. This is the earliest date on record for reds.
The last week was pretty crazy…Phoenix-like temperatures in the 115 degree range! On top of that, the valley was blanketed with smoke from a fire burning in Butte County. Fortunately, both have subsided and we are back to average harvest temperatures once again…at least for the time being.
We will be bringing in additional Merlot, as well as Petit Verdot from Oakville, on Monday and Tuesday. Then we will finish up with the last of the white grapes on Wednesday.
The harvest has been pretty fast and furious thus far – keeping things exciting. We were very proactive with our irrigation regimen before and during the heatwave, so the fruit is still in excellent condition. We are extremely pleased with the quality thus far, and expect to make some fantastic wines!
Note: The following was excerpted from an article written by David Stoneberg and published in The Weekly Calistogan. The full article can be found here.
The winter, with its abundant rain and the ensuing growing season that was perfect for ripening wine grapes has many growers optimistic about the 2017 harvest. For some, workers are already harvesting their sauvignon blanc and chardonnay grapes; others, though, are waiting for the first grapes to cross the crushpad…
Oakville – Linda Neal, grower, Tierra Roja Vineyard, “Yount Mill kicked off the Oakville season on Aug. 9, harvesting for sparkling wines, with other white varietals quickly following, reports Kendall Hoxsey-Onysko. Turnbull follows with sauvignon blanc at the winery on Aug. 23. Winemaker Peter Heitz writes, “The flavors are fantastic!” Flora Springs may have started two days later, but did so with a saber flourish as winemaker Paul Steinauer christens the first load…”
Each year we devote one day to celebrating the release of our signature red wine, Trilogy.
The creation of Trilogy goes back to 1984 when our family set out to make the best wine possible by selecting the highest quality wine lots culled from our estate vineyards. By blending traditional Bordeaux varietals — Cabernet Sauvignon, Merlot, and Cabernet Franc — we created one of the original Meritage wines. Over the years we’ve added other Bordeaux varietals to this Cabernet-based blend, always seeking to create the very finest wine from each individual vintage.
We’re excited to announce that The Estate is now open for tours & tastings on Sundays.
Our historic estate is located at the end of a quiet country lane surrounded by majestic oaks, lush fruit trees and panoramic vineyard views. Both a working winery and the family home of our proprietors, The Estate is Napa Valley at its most authentic and intimate.
It’s that time of year when the bottling season is upon us.
We have completed bottling all of our 2016 white wines, and are now bottling the 2015 red wines. Seen here, we are currently bottling our 2015 Petit Verdot.
The bottles are first sparged with nitrogen on a sparging wheel. This serves two purposes – to displace any packaging cardboard dust, as well as to remove oxygen from the bottle.
Then the wine flows into the bottle from the upstairs tank via the 16-spout filler seen here.
The bottle then continues on the conveyor belt to the corker. The corker pulls a vacuum in the headspace of the bottle to displace the air, allowing the cork to enter the neck of the bottle without pressure.
As it enters the foiler, a foil is placed on the bottle and crimped tightly to the neck of the bottle.
The bottle then continues on to the labeler, where both a front and back pressure-sensitive label is applied.
Finally, each bottle will be checked for fill level height, any glass, label or foil imperfections, and then placed in a 12-bottle case box.
We bottle approximately 1,000 – 1,200 cases per day, or 12,000 – 14,400 bottles depending on the bottle shape, and stack the cases on a pallet of 56 cases per pallet. The wine then gets delivered to our cellar where it will age until the release date. At which point, it may find its way to your very own glass…
Note: The following article written by Sasha Paulsen and published in The Napa Valley Register can also be found here.
Say “Flora Springs Winery,” and many people will think of the distinctive tasting room on Highway 29, just south of St. Helena, the one inspired by the imaginative Catalan architect Antoni Gaudí that looks a bit like a soft-swirl ice cream cone, chocolate and vanilla.
But there’s a story behind the unusual tasting room — about a mile behind it, at the end of West Zinfandel lane in a stone ghost winery that is, literally, the roots of Flora Springs, celebrating its 40th anniversary this year, as well as the 30th anniversary of its celebrated red wine, Trilogy.
Travel down this road to taste a few wines. And if you chance to meet John Komes, proprietor, you will hear stories about everything from how each wine in the Flora Springs portfolio got its name to why there is a statue of a wild boar greeting visitors on the grounds.
“Some people say I saved this property,” Komes remarked with chuckle as he surveyed the vineyards in front of the winery. “My dad was a gin drinker. If we’d left it to him, he’d have replanted everything in juniper.”
That was in 1977 when his parents, Jerome and Flora Komes, were looking for a place to retire after Jerome’s long, successful career with Bechtel Corporation. “He wasn’t that interested in wine,” Komes said. “A lot of his friends were retiring up here, just for the climate and the life. I think he thought he’d be a gentleman farmer.”
It’s well documented what happens to people who purchase land in Napa Valley, intending to retire. It this case, however, it was son John Komes who inspired — and took the lead on turning his dad into a vintner.
This was because just a few years earlier, John Komes’ wife, Carrie, had signed them up for a wine appreciation class. “I said ‘OK, I’ll do my social duty and go with you.’” They were living in Lafayette at the time, where John was a building contractor. He was in for a surprise.
“I loved the stuff. I’d never really tasted wine,” he said. “I was the kind of guy who went three times to the buffet and said that’s dinner. But I loved this. We tasted Burgundy, Bordeaux, Italian wines.”
Then came the real coup de foudre. He said, “A couple of people in the class said, ‘Wow, you are really enthusiastic. Would you be interested in joining our home-winemakers’ group?’”
He joined. “We really had fun making the wine. And it served a good purpose: I gave it to family and friends, and they never bothered me again.”
But when John Komes saw the property his father was going to buy, he decided they had to take it back to its original purpose — a winery.
The stone winery on the grounds had been built in 1885 by two brothers, James and William Rennie, immigrants from Scotland. “They were in the building trade too,” Komes said. “They built the winery and planted 60 acres of grapes.”
Then the brothers hit a patch of bad luck: phylloxera in the vines, and a fire in 1900 destroyed their wine press and cooperage. In 1904, they sold the winery, and 15 years later it was hit by an even greater calamity: Prohibition. The winery was closed until 1933. That year, Louis Martini, one of the valley’s wine-making legends, sensed the approaching collapse of the government’s experiment in teetotalism and bought the Rennie property. He built a new stone house, and made a reserve wine from the hillside vineyards but the old winery remained a ghost until the Komes bought the property, 325 acres, an old farm house, the newer stone house, and 60 acres of vineyards.
Komes said he originally thought he’d persuade his dad to restore the old winery by proposing to name it Chateau Jerome; but although it had been designed by Hamden McIntyre, the architect of other classic 19th-century Napa wineries, by 1977, the fire-scarred ghost was in all but a wreck. “The tin roof of the building had a million holes in it,” Komes said; “so many we called it the starlight roof. My dad looked at it and said, ‘ I’ve worked all my life for my good name. I don’t want to squander it now.’”
John’s mother, Flora, however, sided with her son on the potential of the property. And Carrie Komes suggested they could name the winery for her mother-in-law. Combined with the abundant springs on the land, they decided the name would be Flora Springs.
“That was the sure way to my mom’s heart and my dad’s pocketbook,” Komes said. Flora Komes, born and raised in Hawaii, had come to San Francisco during the Depression to study nursing at St. Mary’s College. There, she met Jerome. “He was a Fresno boy,” Komes said. “My dad was a tough old German. My mom was perfect, a great lady. My dad traveled a lot for his work, so she was the one who really raised us. We were a really happy family.”
Komes put his construction expertise to work to renovate the old winery, which still had scorch marks on the walls. So skeptical was his father about his son’s wine-making project, they divided the winery building and John rented half where he put his first fermenting tank, which he named R2D2.
He invited a couple of friends from his wine-making class to help make wine at the new place. He also hired MaryAnn Graf, who in 1965 had been the first woman to graduate from the viticulture and enology department at UC Davis to help manage the project. “She told me, John, if you don’t hire a winemaker, I’ll quit.” He did, and the 1979 Flora Springs chardonnay won a gold medal at the Los Angeles County Fair.
“In those days, it was fairs, not ratings, that made the difference,” Komes said. “This was my first lesson in marketing. We’d sold the wine before we won the medal.”
Their 1981 cab they submitted to eight fairs and won seven gold medals.
From there, the winery just kept growing. “We were the 67th winery in the county,” Komes said. “My sister, Julie, was a big part of building the winery. Later she left to go religious school, but I like to say she’s still in the spirits business.”
Julie Komes Garvey earned a degree in spiritual studies from the San Francisco Theological Seminary and the Franciscan School of Theology and now works in St. Helena. Her husband, Pat Garvey, and son, Sean, are the vineyard managers for the Flora Springs vineyards.
“We’ve had our ups and downs,” Komes said. “But we kept growing. We started small, but kept moving ahead. We were pretty much self-schooled.”
One highlight was the creation of Trilogy, one of the first meritage blends in the valley. By 1984, Komes said, they’d planted the Bordeaux varietals, malbec, merlot, cab franc, cabernet sauvignon, petit verdot. They wanted to create a blend “by taste, not by formula for a nice smooth wine that goes deep into the palate.” he said. “We want a little of this, a little of that. What God forgot, we added.”
The first Trilogy was cabernet sauvignon, merlot and cab franc was soon dubbed “velvet in the mouth. A lot of what we do is ‘taming the tanins,’ Komes said. ‘One man who buys Trilogy by the case said it’s the only red wine his wife will drink young.” From the “leftovers,” they began making single-varietal estate wines.
Another highlight was the discovery of a unique clone of sauvignon blanc in vineyards his dad bought in Oakville. UC Davis could identify nothing like in in their vast library of clones. “We were a bit ahead of the times, but this clone showed us what sauvignon blanc could be. It takes all the grassiness out of sauvignon blanc.”
It took eight years to register and then propagate the clone, an effort Komes said was well worth it. “We paid UC Davis $7,000-$8,000 to keep the clone so we are the only ones that have it.” They named the clone — and the wine it creates — Soliloquy “because of its uniqueness.”
“We’ve gone through some difficult stages, too,” Komes said. In the 2000s, they spent three years cleaning up a brettanomyces taint in the winery, which rigorous cleaning and replacing all of their barrels. “But we got through it,” Komes said, “Our winemaker, Paul Steinauer, is producing great wines. I think you’ll be amazed by them.”
John and Carrie also lost a son to cancer, but their other son, Nat, is increasingly taking a leadership role in the winery, and they are spending winters at their second home in Arizona.
Today, the Flora Springs portfolio is as rich as its history, and the labels tell its stories: The Rennie Reserve Cabernet, the Holy Smoke Cabernet (named for exclamations of Carrie Komes’ German father as he inspected the Flora Springs vineyards) and the Ghost Winery malbec. The expansive list includes luscious bargains like a $40 estate cabernet sauvignon and as $25 estate sauvignon blanc. Library wines are being made available for this 40th anniversary celebration.
Flora Komes died just three months short of her 101st birthday; her husband had died 10 years earlier. “We had a great 100th birthday party for her and she shook everyone’s hands,” Komes said. Flora’s legacy lives on, not only name of a winery and the larger-than-life-size portrait in the tasting room of Flora arriving from Hawaii at the age of 23, but in her own label, the Flora’s Legacy wines.
There are, in all, too many wines for one article to describe, although this writer attempted to taste as many as possible and thoroughly enjoyed them all. The best way to discover them is to make an appointment, and drive down Zinfandel Lane and into Napa Valley’s history. You’ll meet the wild boar statue, and just in case John Komes is not on hand to tell you the story, here it is:
“My dad was a great businessman, and when he came to the valley, land was selling for as much as $25,000 an acre. He thought that was shocking, so he decided when he was going to buy land in Pope Valley. He found 500 acres for sale that had 10 acres of grapes. He bought it for $1,000 an acre.
“Then he called me up. ‘John,’ he said, ‘I found an old house on the property I didn’t know it was there.’” A strange house, it had nine bedrooms and eight bathrooms and no living room. “And there were a lot strange tales about that house.”
“I asked him, ‘What do you want me to do?’ He said, ‘I want you to come over and build a living room so I can sell it.’”
So Komes built the living room and sent a plasterer to finish the project. “Then I get a call from him, ‘John, John, there’s a wild boar in the yard.’”
The upshot was the plasterer wanted Kome’s permission to shoot it. “I said I was a city boy; I didn’t know about wild animals, but then I said, ‘OK, as long as I can have the hind quarter.’ So the guy left to go get his gun, and then I got a call from the ranch foreman. ‘John,’ he said, ‘you won’t believe what’s going on here. Your workman just shot the neighbor’s pig.’
“So now we have the statue here so everyone knows what a wild boar looks like.”
And the wild boar has a wine label too. Wild Boar Cabernet Sauvignon.
Note: The following article written by Stephen Fay and published in The Ellsworth American can also be found here.
If you thought Prohibition was tough on wine drinkers, imagine what it did to wine makers.
The 13-year stretch from 1920 to 1933 just about killed the California wine industry. The Volstead Act’s ruinous disregard for a good time was especially disastrous for the Napa Valley, which had weathered the phylloxera blight of the late 19th century and the great earthquake of 1906 that flattened its warehouses only to be crushed like one of its own grapes when the “drys” prevailed.
As with any prohibition, the initial reaction was to cheat. Medicinal wines that could cure only sobriety became a hot item. But so many permits were sought for the manufacture of patent medicines that the federal authorities cracked down.
Some found religion in the Volstead Act, noting that it allowed an exclusion for sacramental wine. Religious leaders, in particular, managed to secure a steady supply with the result that attendance at Mass and temple took off. Suddenly, sacramental champagne, crème de menthe and brandy became instrumental in communing with God.
A federal judge was asked to rule on whether these alcoholic offshoots qualified for the sacramental wine exception. He ruled it was OK, saying “it is not the content of the beverage, but the purpose for which it will be used that determines whether or not it is sacramental wine.”
The Beaulieu Vineyards of Northern California sent sacramental wine to churches across the country. Wente Vineyards, Beringer and Martini also remained afloat by selling to the church. But only barely.
Because it wasn’t the same. The Napa Valley wine industry had been the finest in the nation, supplementing perfect terroir and weather with technical advice and advances from the oenological studies department at the University of California at Davis. But enforcement ramped up and production ramped down. According to an Aug. 16, 1923, story in the Napa Valley Register, the county treasury had been “enriched by $7,100 in bootleg fines from raids conducted in one day in St. Helena, Calistoga and other points in the valley.”
The result? Napa Valley wineries built between 1860 and 1900 were abandoned. Sitting empty, they were known in the valley as “ghost wineries.”
And there the story might have ended, might never have been known, were it not for the efforts of Flora Springs, arguably the source of the best reds in Northern California. A limited label — Flora Springs Ghost Winery — honors the history with an estate-grown malbec for which the adjective has not yet been invented.
It’s bull’s blood black with deep, dark fruit. The flavors of black cherry and plums join to create a single, joyous note from first sip to final swallow. This is but one of the products Prohibition sought to eradicate. And it took years before the Napa Valley recovered and restored itself to the pantheon of best wineries.
The vineyards have survived blight, earthquake, the Volstead Act and the Depression, overcoming adversity and offering a fresh take on Hemingway’s observation that “the world breaks everyone, and afterward, some are strong in the broken places.”
First observed in 1958, National Library Week is sponsored by the American Library Association (ALA) and libraries across the country each April. It is a time to celebrate the contributions of our nation’s libraries and librarians and to promote library use and support.
This year, National Library Week will be observed April 9-15, with the theme “Libraries Transform.”
Nat Komes, third generation family member and Flora Springs General Manager, has a particular affinity for libraries, as his mother worked as a librarian when he was growing up. Nat developed a great love of reading, which continues to this day, and which he is sharing with his own children now. In fact, after spending time at the library reading to them, Nat has found inspiration for several of his wine projects.
We will be celebrating National Library Week, as well as the 40th anniversary of the winery, by opening our wine library. Library wines are older, unique, and rare wines that have been purposefully stored to age. Like libraries transform minds, the aging process transforms wine – often in unexpected and delightful ways.
“Well, it’s that time of year again – The drought appears to be behind us, at least for the moment. Since the New Year, we have received more rainfall than we average for the entire year. Fortunately, all of Flora Springs vineyards drain quite well, and this has supplied much needed water to top off all of our reservoirs as well as adding to our water table. Between the rains, we did experience some warm days. This is when the starch in the vines post dormancy, converts to sugar, where sap begins to flow through the vine. As the days become warmer, buds start to swell, and finally burst, creating a new shoot.
What you see in this picture is bud break on our Malbec vineyard at Komes Ranch at Flora Springs Estate. In about 6 months, grapes from these vines will make their way to the winery, and eventually find their way into Trilogy.” – Winemaker Paul Steinauer