2012: An Impeccable Growing Season Produces Exceptional Wines

With the 2012 reds resting comfortable in barrel; a steady cellar program underway to care for the barrel-fermented Chardonnays and  Sauvignon Blanc; the fruitier white wines, including a new Januik Muscat Canelli, finished with their long, cool fermentation; and the frenetic pace of harvest behind us, we have a moment to reflect on the 2012 Columbia Valley vintage.

Those of you who know Mike Januik are aware he is not prone to superlatives, but even he couldn’t resist tagging the 2012 harvest “perfect.”  The weather was simply amazing.  Temperatures were warm and consistent all summer and into the early fall, with none of the pesky heat spikes or atypical rain that kept winemakers on their toes in 2010 and 2011.  As winemaker Scott Moeller noted, “The 2012 harvest instilled a renewed sense of normalcy to the crew.  Given the erratic picking schedule of the last two vintages, it was refreshing – not to mention less stressful – to harvest grapes on a more traditional schedule.”

Across the Columbia Valley, crop loads were well-balanced.   Small berries packed with intense flavor matured beautifully, and the resulting flavor profiles and tannin development were spot-on.  The wines have terrific natural acidity as well, in part due to the Columbia Valley’s warm fall days and cool nights.  The 2012 whites show great depth of flavor and wonderful aromatics.  Cabernet Sauvignon, Merlot and Syrah are rich and complex, with integrated tannins.

At Novelty Hill’s estate vineyard, Stillwater Creek, weather conditions largely mirrored the Columbia Valley.  April was warm, May and June were cooler than usual, but summer temperatures warmed and stayed that way through harvest.  Veraison began August 8th and was complete in all varietals by August 29th with wonderful color development in the reds.  Grapes ripened quickly, and by mid-September, harvest was underway.  Hand-picked, like the Merlot shown in the photo above, arrived at the winery with terrific flavor and uncommon richness.

Now begins the waiting game.  Look for the first of the 2012 white wines next spring, with barrel fermented whites to follow later in the year.  Expect to get a first taste of this year’s red wines in 2014.  We’re betting the wait will be worth it.

Fresh Figs and Pork Make Easy Weeknight Dinner

Fresh figs are one of summer’s great delights.   Juicy and succulent, there is really no substituting dried for fresh.  Markets around the winery are still selling fresh figs, though the season is waning.  While this delicious treat can still be found in stores, try making winery chef Megan Hartz’s recipe for this lovely, easy entrée.  Look for unblemished figs that offer a slight give when touched but are not mushy.

To perfect the meal, serve with the 2009 Januik Klipsun Vineyard Merlot, a well-structured, medium-bodied wine showing plenty of raspberry, vanilla and spice notes in the nose that complement rich black fruit and cocoa flavors in the mouth or try the Novelty Hill Columbia Valley Merlot, a silky, textured wine offering a mouthful of red and black cherries, fresh raspberry and a hint mocha.

Seared Pork Loin with Figs

  • 2 lb. pork loin
  • Salt and pepper to taste
  • 2 T. grape seed oil
  • 2 T. pork pan juices (or extra virgin olive oil)
  • ½ c. finely diced onions
  • ½ lb. figs, quartered
  • Pinch of sugar

Preheat oven to 350 degrees.  Season the pork with salt and pepper.  Heat sauté pan with 1 T. grape seed oil until point of smoking and sear the pork on all sides until golden, then transfer to oven and roast, basting frequently with pan juices.  Cook pork for approximately 30 min.  Remove and rest for 10 minutes.  Reserve the pan juices.  Heat pan juices (or olive oil) in a large skillet over medium-high heat. Add onions and cook stirring occasionally until golden.  Add figs and season with salt and pepper and sugar.  Pour over pork.

Serves 4

Roast some red or Yukon gold potatoes tossed with a few glugs of extra virgin olive oil, coarse salt and a couple of cranks of freshly cracked pepper.  Serve with arugula tossed with a vinaigrette.  Dinner is served!