Join the 12th Annual Global Celebration of Cabernet.
Cabernet Day is a global celebration of the Cabernet grape, intended to give Cabernet lovers around the world a fun opportunity to express their passion for the grape. Cabernet lovers come together in person and online to discover and share everything about Cabernet Sauvignon and Cabernet-based blends.
We are proud to say that after almost 40 years of winemaking and more than 30 years of crafting Trilogy – our flagship Cabernet-based red blend – Flora Springs is still breaking new ground. We credit the consistent organic and sustainable farming practices of our vineyard team as well as the focus and direction of our winemaking team.
After thirty years of crafting world-renowned wines, the Flora Springs name has become synonymous with perfectly balanced Napa Valley white wines. The legacy began when our inaugural vintage in 1978, when our Napa Valley Chardonnay was awarded a gold medal at the Los Angeles County Fair. A few years later our status of gold was bronzed when James Laube selected Flora Springs as one of his “First Growth” producers of Chardonnay in his book California’s Great Chardonnays. We now proudly craft Chardonnay, Sauvignon Blanc, Pinot Grigio, and our flagship white wine Soliloquy.
Now that you have acquired an older wine, often referred to as a library wine, you might be asking, “How do I open this without making a mess of the cork?”—or—“What’s the best way to serve this wine once opened?”
First, the basics—it’s natural that a cork will soften with age. It’s also natural that a wine may develop some sediment as it ages. Well fear not, with the proper tools and technique, you shouldn’t have too much difficulty.
Let’s go through the steps.
1) First, store your bottle in an upright position several days prior to opening, preferably in a cool location. Doing so will allow any suspended sediment to settle at the bottom of the bottle.
2) Next, choose the cork extractor you prefer—here are our recommendations:
Best – The Durand is a two-pronged wine opener—also known as an “Ah-So”—but with a built-in corkscrew. This is not an inexpensive item, but if you open a lot of older wines it could be a nice addition to your cellar.
Good – A standard two-pronged cork puller is also known as an “Ah-So.” Gently insert the longer tip between the glass and the cork, and gently rock back and forth until it is fully inserted in the bottle. Then slowly twist—while pulling up at same time.
Good – A pressurized cork extractor (like Cork Pops) is a device comprised of a needle and a carbon dioxide cartridge. Center the needle in the cork and penetrate it all the way through, then press the cartridge until the cork extracts. Hint: It’s best to cover the neck of bottle with a napkin or paper towel, as sometimes a bit of wine and/or sediment can also be extracted when under pressure.
OK – A corkscrew with a long, grooved shaft will make extracting an older, soft cork easier than using a shorter corkscrew without the grooving. Make sure it is centered directly in the cork, then twist it well into the cork. Be sure to pull up slowly.
If none of these methods work for you, as a last, last resort, find a blunt instrument that is narrower that the cork. Put the bottle in a sink and then place a plastic bag (or something similar) over the bottle neck. Then slowly and carefully push the cork down until it is no longer blocking the neck of the bottle. Hint: You definitely want something covering the opening of the bottle—as the wine will have a tendency to push upwards and out as the cork is pushed down.
3) Now that you have the cork out, you are ready to serve your wine.
Best – Carefully and slowly pour the wine into a decanter. Once you start to see sediment, stop pouring.
OK – If you don’t have a decanter, line up your wine glasses on a counter. Take a glass in one hand, and carefully pour the wine with the other hand. Be sure to keep the neck of the bottle in the same position, and fill the next glass…and so on. Hint: You want to minimize turning the bottle upright as doing so will disturb the sediment that has settled into the bottom of the bottle.
4) Maybe you didn’t have time to let the bottle sit upright for a few days, or perhaps you see pieces of cork floating in the bottle. As a last, last resort, you can pour the wine through a fine screen or coffee filter to a decanter, or even a pitcher. If you don’t want to serve from that vessel, you can always rinse out the wine bottle well, and pour the now-filtered wine back into it.
5) Remember, most older wines only require decanting to ensure that the wine is clear—not to allow the wine to “open up” or “breathe.” Library wines do not need more oxygen at this point.
6) Also, we recommend you serve and drink the wine soon after opening. The older the bottle, the sooner you will want to drink it to retain as much fruit expression as possible.
Join the 12th Annual Global Celebration of the Chardonnay Grape.
After more than forty years of crafting world-renowned wines, the Flora Springs name has become synonymous with perfectly balanced Napa Valley Chardonnay. The legacy began when our inaugural vintage in 1978 was awarded a gold medal at the Los Angeles County Fair. A few years later our status of gold was bronzed when James Laube selected Flora Springs as one of his “First Growth” producers of Chardonnay in his book California’s Great Chardonnays.
Enter to win: Tweet or Instagram with us on May 27 using hashtag #ChardonnayDay and @florasprings in your tweets/posts.
We will pick one lucky Flora Springs fan to win a Flora Springs prize pack.*
9 Places to Taste Excellent Napa Valley Chardonnay NapaValley.com “While officially founded in 1978, grapes were first planted on this St. Helena property, located at the foot of the Mayacamas, in the late 1800s, which marked the start of Flora Springs’ fascinating history. The winery produces several different chardonnays, each with a unique flavor profile, from the juicy and tropical Family Select Chardonnay to the limited-production Flora’s Legacy Chardonnay, made from a barrel selection of the finest chardonnay of the vintage, in honor of Flora Komes, the inspiration for the winery.
Insider Tip: Flora Springs feels so strongly about the quality of their chardonnay and other white wines that the winery has been a leading proponent of the movement to introduce the #whitewineemoji.”Read more. March 2021
*Must be 21+ to enter. Void where prohibited. Wine will not be included in prize pack. Chance of winning depends on number of entries.
Join us as we raise a glass to International Sauvignon Blanc Day!
#SauvBlancDay is a global celebration of the Sauvignon Blanc grape—taking place May 7 this year—intended to give Sauvignon Blanc fans around the world a fun opportunity to express their passion for the grape. Sauvignon Blanc lovers come together in person and online to discover and share everything about this tasty grape.
The 2018 Trilogy is a blend of Cabernet Sauvignon, Malbec and Petit Verdot, and if you’ve been keeping track, you’ll note these are the same three varieties that have comprised Trilogy since 2013, although in different percentages. The blend is not a given; each year we start from scratch, evaluating the wine lots and determining what will make the finest wine.
Of course Trilogy is always centered around a strong core of Cabernet Sauvignon…that much we do know. Cabernet gives the wine its strongest, most concentrated fruit component, as well as its full body and fine tannin structure. Cabernet endows the wine with aging power. Malbec, on the other hand, gives the wine an opening, with rich, dark fruit that makes you sit up and take notice right away. Petit Verdot, in contrast, stretches the wine, leaving you with a long, satisfying finish. It adds color too, but it’s the lingering quality of Petit Verdot that I really love.
So you see, at least in 2018, and in the previous five vintages, Malbec and Petit Verdot provide the framework for Cabernet Sauvignon. It’s like a painting you’d find in a museum, where the gilded frame is the platform and the finishing touch on an otherwise beautiful portrait. Next year may bring a different blend, with other varieties. We never know until we start to taste the new lots. What we do know is that our mission with Trilogy, since the beginning, is to create the best wine possible from our estate vineyards in Napa Valley. In that we will never waver.
While humans have been making wine for thousands of years, no one is certain who was the first to ferment grapes into the beverage we now call wine. Evidence of ancient wine production has been found in China, the Middle East, and Greece.
The process of making wine has changed very little in the thousands of years since its invention. Grapes are crushed, pressed, and fermented, and then sealed into barrels. The mixture is aged, and then bottled. Using these simple steps, an infinite variety of wines can be created, and different regions of the world are known for the distinctive vintages they produce.
This coming weekend would have been the 34th annual Trilogy Release Party—which is the highlight of my year. I’m going to miss the festivities…my favorite food pairings, live music, dancing, the wine of course, but mostly I will miss seeing all of our faithful Trilogy Release Party guests. I extend my deepest apologies to the Trilogy Fez gang. Please know that I, along with my mom and dad, Anne and the rest of our team will raise a glass to you, toasting the friendships we’ve made over the years.
I invite you to look back at past parties—enjoy this video compilation of some of our favorite moments.
A Look Ahead
Although we cannot host the big party this year, we will still be releasing the 2018 Trilogy on February 6 and you can be the first to taste the new vintage. We also look ahead to continuing the legacy of Trilogy, the reviews for the 2018 vintage are already rolling in.
93 points, Jeb Dunnuck “…a seamless, elegant texture that just glides across the palate. Giving up lots of red and black currants, flowery incense, medium to full-bodied richness, no hard edges, and a juicy, seamless, impossible to resist personality, it’s ideal for drinking over the coming 10-12 years.”
92 points, James Suckling “Rich aromas of blackcurrant jam, cloves, dried herbs and orange peel on the nose. It’s medium-to full-bodied with round, sleek tannins. Spiced and juicy with lifting freshness on the finish.”
Save the Date: February 5, 2022
Mark your calendar now for the 2019 Trilogy Release Party. We look forward to delighting you with all new experiences next year. Stay tuned!