Diminutive and slight, its difficult to imagine Delia Viader taking on Napa Valley with her namesake, Viader Vineyards, in the early 80’s. But take it on she did. Dominated by testosterone & tradition, Napa Valley was a man’s realm. There were few women (if any) starting up a winery and doing their own farming and winemaking. Particularly young female upstart Vintners. But this well educated (Ph.D.), single mother of four, had a mission. That mission was to provide a legacy for her children. She came armed with multiple degrees and a passion for success. She was comfortable with the challenge no matter how difficult.
"Wine is a work of art when you are able to shine a light on its best parts. The sun-drenched days, the foggy days, they’re all in the bottle. You can feel the sun, the dry volcanic rock, in the wine. It’s this part of the creative work that fascinates me."
She looked at the business of wine in the early 80’s. It was not going to be a glamorous gig. All wine growing is farming. Hard farming. Automation was still an idea for daydreamers. Everything required a hands-on approach. She asked her father if he could help support her with an investment. The response was one she dreaded. He looked at her and said, “After all the money I poured into your education? All you want to be is a farmer?” Delia had three degrees and a doctorate. Her tone was one of conviction. This was not something she did on whimsy. She had carefully researched the opportunity and what it would take to get the project off the ground. Well aware of the calculated risks and the potential she pushed hard. Dedication and optimism would carry her far, but she also had the brains. She told him she would prove the value of the investment to him. She took her ideas and developed a proposal. In the end, she knew she would get his support. But he wouldn’t gift the money to her. This would be a business transaction. She returned the investment and made good on her word. It would still take her 20 years to convince him the wine business was a good career choice but prove it she did.
"When you jump into winemaking, wine growing you become so passionately engaged in what you are doing. The creative part speaks to the nurturing part of a woman. It has never let me go. "
Finding the right property did not take long the challenges would be in the terrain. The steep hills of the 90 acres on Viader Vineyards is a challenge for anyone set on farming. It’s hilly, with a 30%+ incline. Rocky, but that’s a gift. Vines love rocks. It presented a challenge to plant and harvest. When Delia purchased the land, dynamite had to be used to excavate and prepare the land. That was the tip of the iceberg. Next, it had to be cleared and prepped for planting. She got to know every inch her 98 acres and with that a visual understanding of how the vineyards should be established.
Her convictions were not always welcome. To take advantage of the long hours of sunlight, she chose vertical planting. This plan would muster opposition from those who had worked the vineyards for years in Napa Valley. She decided to “Follow the path of the sun.” in her son, Alan Viader’s words. The entire valley was planting horizontally or terracing on hillsides. She would go vertical. Bucking convention. This was her property, her dream, her vision. They warned her of loss of soil due to erosion. She had done her homework, knew of the risks and made the decision she recognized as best for her vineyards. Delia stuck with her vision. In the long run, it paid off. “We never incurred erosion”, said Alan Viader.
“In many ways I chose wine. But wine also chose me.”
One can’t embark on an adventure of this size without getting some guidance or sage advice along the way. In the realm of winemaking, Delia Viader is a bantam fighter in size. A Goliath in fortitude. Moving barrels and doing heavy lifting was a huge feat. She relied to some degree on the workers she had access to, but most would fall on her shoulders.
The invitation to taste at Robert Mondavi’s Winery was a turning point for her. It was a mecca for those who needed advice or guidance on challenges. Delia went to the event with enthusiasm. It was a place to taste wines, share ideas, discuss and debate. She became friends with interns and the winemakers who attended. The relationship she would cherish the most was the friendship with Bob (Robert Mondavi). Known as an innovator and a source of inspiration for so many in the Valley since he started Robert Mondavi Winery in 1966.
“He was an amazing force. I was there the day he received a contraption that would save hours and hours of time racking barrels”, Delia Viader mused. She was facing a weekend of racking with one helper because that was all she could afford. She asked him if she could use it. Robert Mondavi (Bob, as he preferred to be called asked his team if they needed it for the weekend. The answer was no. He told her to take it for the weekend. This part of giving was so much of Mondavi’s legacy. “So many people related to Bob as this generous spirit. Viader said smiling, “We used to call it the ‘University of Napa Valley’ because he was so open to sharing information with any student or crazy person that wanted to know about it
On Success
I asked Delia about her success and when she first realized she was going to be successful. “I had been receiving great reviews, but somehow this was different. It was the 1997 Vintage. One of those years you would call it a big gift from God. When the wine was first being considered for Wine Spectators Top 100 list. That’s when it hit me. I’m there, almost there.” It was 2001 and her 1997 vintage of …. would be single out at California’s sole wine to make it into the top 10 of the top 100 list.
On Breaking Blends:
She put 40% of Cabernet Franc in her Cabernet Sauvignon and received immediate pushback from other winemakers in the Valley. Shocked, they asked her why she was putting that “bastard grape” in the Cabernet. She saw it completely different. Her love for Cabernet Franc came from its beautiful elegance, the aromatic fragrance, and its exquisite feminine touch. The tiny berries produced from the Cabernet Franc would be a challenge to grow and harvest. They’re fickle in their own right. The different dimensions it provided her blends were worth it. “It’s artistic. You cannot be bound by norms. What I do in the cellar is take the nicest, brightest, juiciest parts and put them in the bottle.” she explained.
What she celebrates the most about her life on the vineyard?
The ability to have her family with her… she’s built a dynasty of sorts. Her family is always supporting her. The rewards are tremendous because she sees this as a way of creating something 100% on her own. She also recognizes that this life is not for everyone including her children. To have her children decide to go into the business gave her validation that what she’s built has merit. They see that value as well.
Advice on living your best life.
“Never give up on your dream. Never be fearful, If you want it, go for it. It’s your life. No one can tell you hot to live your life. Don’t listen to the criticisms and silly double talk.” Delia Viader
Winemaker and son, Alan Viader remembers when they came to look at the future home of Viader Vineyards back in the 1980’s. They were traveling along a dirt road which was bottoming out here and there. His mother, Delia, turns to him and says, ” This is going to be a vineyard. I am going to make wine and this is going to be our legacy.” Alan recalls tasting grapes when he was eight years old in their vineyards. At 18 he was picking grape samples and tasting the nuances of the grapes. He learned to discern the different nuances from one lot to another.
Alan started managing the vineyards in 2002. He’s studied viticulture in Bordeaux France and traveled the globe to important wine regions to learn new techniques and processes of winemaking and sustainable, organic and biodynamic processes. His intimate knowledge of the vineyards has been instrumental in today’s winemaking process at Viader. Now he’s engaged full time in winemaking. His favorite part is creating wine. He’s an artisan as well, but his true art is in the winemaking.
Visit:
Viader.com https://viader.com/
1120 Deerpark Road
By Appointment
Bouchaine Winery is the spot to discover great Burgundian varieties made in Napa Valley’s Carneros region. Modern winery meets social hour. Bouchaine Vineyards tasting room
Somm Foundation Receives $25,000 in Support Pouring of Chateau Montelena’s stunning 2013 Cabernet Sauvignon Over 200 people descended on Napa Valley’s Meritage Resort & Spa
Sojourn to the apex of Napa Valley with Theorem Vineyards. Adventuring up to Calistoga offers a wide array of wine riches including some boutique & family-owned small lot wineries.
Fantastic organic alert! Nothing like sunsets and delicious French Rosé from Bandol shared with ones favorite furry friend. Loved this epic bottle!
The 2020 Bandol Rosé is by Domaine Ray-Jane . Bandol is one of Provence’s most famous wine regions. It is located west of Toulon and covers eight communes. Coastal influences this region and its proximity to Marseille & Cassis.
The Bandol AOC requires at least 50% of Mourvèdre grape, with the late harvest grape being perfectly suited to this warm seaside climate.
The Constant Family has been working this property for 30 generations, since 1288.
One third of 100 year old vines thrive on 30 hectares of both limestone & clay soil with terraces built on stone. Primarily Mourvèdre the communes of the domaine include Castellet, Bandol, Sanary sur mer, La Cadière and Le Beausset.
I highly recommend grabbing a bottle if you can find it!
Ray-Jane.fr
Remember, #organic is not enough to save our planet. Ask your favorite producers to : To reduce energy & water usage as well as implementing the reduction of GHG emissions & a winery’s carbon footprint. These are two of the important hallmarks of saving our planet. See @napagreen for more information!
#TheWineSiren
#KellyMitchell
Listen. To the sound. Of the planet.
🌚While we all know what’s happening the demise that we are facing head-on is completely avoidable. It all starts with you & me.
🤩In the wine arena those who imbibe have great power. Take your purchasing power to those who are doing the most to move our planet forward & away from the demise of climate change.
It begins with a clear understanding of the meanings behind some viticulture (wine growing practices).
🌝Biodynamic - it is an “ethical” holistic & ecological approach to growing. A solid approach, but not a comprehensive approach to what needs to be done, to grow in a way that will stop our sharp decline.
🌝Biodynamic certification is viable, but is only part of the approach needed to address the urgent concerns of our global community.
🌝Organic, soil has to be free of pesticides at least three years before becoming certified. Again it is a partial play in the grand scheme of things.
🌝🤩🌝This is where Napa’s Superstars in climate change thrive and drive the efforts of planetary good. @NapaGreen is the most comprehensive approach to the well being of our planet.
🌝Comprehensive, astute, well directed & monitored action…. See slide 5 🌟🌟🌟🌟🌟
🌝The opportunity: Napa Green is a certification is just one of 4 nationwide sustainable programs that offer a comprehensive approach from dirt to bottle certification guiding both the vineyard and hospitality practices of a winery. Reducing energy & water usage as well as the reduction of GHG emissions & a winery’s carbon footprint are two of the important hallmarks of this certification
For more: NapaGreen.com See a full list of participating wineries n learn more about the program.
🌝Remember who you support & what they’re doing about climate change is the most important decision!
🌝Featured 4 of the Herbicide n Neoniconitoid Free: @SpottswoodeEstate @OpusOne @RaymondVineyards @DominusEstate @ClifFamily @TresSabores
Comment below to support efforts to CURB CLIMATE CHANGE & FOLLOW @NapaGreen. Tell producers they need to get certified, support those making a difference in#ClimateCHANGE
The best is yet to come! But such a stellar opening party for @liveinthevineyard at @nickelandnickelwinery . Great music by @tenilletownes opening act, @mattstell and the crowd really went wild when @olddominionmusic took the stage (see slide 10).
So fantastic to be back in the swing of things!
Looking forward to @dariusrucker ‘s performance @roundpondestate today. Stay tuned!
#LiveInTheVineyard #TheWineSiren #NapaValley #WineCountry #CountryMusic #NapaCru
Exceptional Pinot Noir
As we prepare to breeze back into the holiday season, I’ve started culling the wine that has truly exceptional impact on meals. After all wine is not just for drinking. It’s for creating beautiful experiences, meals and memories. To achieve this I choose the 2019 Bucher Vineyards Merry Edwards Pinot Noir.
Not only is this beauty highly rated it holds everything you want in a holiday season wine. Versatility, appeal, bright rich flavors known to the Sonoma Coast.
What is the difference between a good Pinot Noir and a great Pinot Noir? The latter leaves an indelible imprint on the experience. The Bucher Vineyards Merry Edwards Pinot Noir exceeds expectation.
On the nose, The classic notes of the forest, mushrooms, forest floor and an earthiness and minerality that speaks to the voluminous tannins. Lush, pronounced and barely tamed by the generous black fruit that stands as the signature of this unique wine.
Paired with roasted free range chicken and a hearty bowl of red curried lentils this wine is perfect for your holiday table.
The tannins make this a great one for cellaring as well. You’ll enjoy tasting this beauty for years to come as it evolves.
$63 and worth every cent. Winemaker Heidi von der Mehden.
MerryEdwards.com
#wine
Simplicity.
Withering grapes lead to a high concentration of sugars. In Italy it is known as apassimento. While drying, concentration of several aspects of the wine evolves. From increasing the sugar to the alcohol, this process also develops more intense flavors.
The objective is to reduce the chances of botrytis cinerea aka noble rot.
Grapes undergo a drying process of several weeks to as much as half a year. Only after this process are they fermented. The fermentation process can be weeks or years.
Finally, sediment is removed and then ages for several years in barrel or tank before it is bottled.
Here one of my favorite producers of Passito, @donnafugatawine and their loveky Ben Rye. Rich in color, well balanced in taste. Perfect for sipping before a fire...
#TheWineSiren
#WineEducation
#passito
#wine
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2 Responses
After growing up in the Valley I finally made it up to Viader back in December, what a gorgeous slice of heaven! Great post, can’t wait to get back and try some more wines!
-Caroline
Its so so nice to see such a family dynamic here! Wonderful post