|
|
| A first:
2-28-05 RELEASE FROM WILLAMETTE VALLEY VINEYARDS: Please note the approvals dated 10/15/04 and 11/02/04 respectively. The '03 Whole Cluster Pinot noir label includes an explanation of resveratrol: "Pinot noir develops a natural defense against botrytis (mold) in our moist, cool climate - the antioxidant resveratrol". Our later filing to the TTB (Alcohol, Tax and Trade Bureau of the US Dept of Treasury) which contained this language on our '04 Whole Cluster Pinot noir label was rejected, the TTB stating "you may not make curative or therapeutic claims on labels or create misleading associations between the consumption of alcohol and health per 27 CFR 4.39 (h) (i). Delete reference to the word "resveratrol"." Our legal counsel has advised us that each label approval or rejection is independent of each other, thus the approvals we have received are valid unless and until later rescinded by the agency. Legal counsel is preparing an appeal of the '04 Pinot noir label rejection on the grounds that stating from where the antioxidant resveratrol comes and its molecules per liter is well within the law. We have been careful to avoid making any health claims associated with resveratrol and rather focus on its presence and the reason for its presence in our wine. Clearly, the two prior approvals by the TTB confirm there must be at least one person within their own agency who agrees with our view. We have been exploring the tendency for Pinot noir to produce high amounts of the antioxidant resveratrol ever since Cornell researcher LeRoy Creasy showed the thin skinned Pinot noir grape grown in moist, cool climates produces the most resveratrol (Chart attached). Creasy believes the fall climates of New York and Oregon's Willamette Valley may be the best for growing wine grapes rich in this antioxidant (US News and World Report, 9/29/03, page d14). Dr. Creasy has generalized wine with greater than 10 micromolar (molecules by liter) of resveratrol are considered to be extraordinary (note Cornell Chronicle article attached). Tests show many of our Pinot noirs range from 19 to a high of 71 micromolar. Based upon our review of the Creasy results, our '04 Whole Cluster Pinot noir, which was found to contain 71 micromolars, is the highest tested. The results on our wines made from our Estate Vineyard are so high we are thinking of calling the vines our "heart vines".The '02 vintage which has yet to be released will retail for $19 and the '03 Whole Cluster retails for $17. The Whole Cluster has been in the market for some time, but not with this newly approved label. The '02 Pinot has been aged in French oak for 11 months. The Whole Cluster is our just for fun wine, which is made fresh and fruity using the carbonic maceration method. In addition to planning to appeal the TTB's rejection of our later label submission, we are seeking legislation in the Oregon Legislature to permit the sale of Oregon wine in Oregon which lists antioxidants and their content. Currently, Oregon law requires a federally approved label for any wine to be sold in Oregon. Our legislation, if successful, would permit the sale if the TTB rejection was made solely on grounds the label listed the antioxidants. It has been an exciting discovery to find the grape we love to grow here in our climate is so unique in this regard. As a grower, it is an amusing irony the botrytis I fight some years more than others is stimulating the vine to produce so much of this antioxidant. Our tests over the six vintages ('99 - '04) show this pattern. It is known that resveratrol is concentrated in the skin of the grape, so our winemaking methods could well influence the content in our wine. To improve flavors and mouth feel, we cold soak the destemmed berries for five days or longer before fermentation. I am presenting these wines at the 3rd International Wine and Heart Health Summit tasting March 2nd at the Silverado Resort. It is my hope that continued recognition by the public and public policy makers toward the unique attributes of wine will support legal changes which at a minimum allow wine producers to voluntarily list antioxidants on the label. = end = |
|
