Just A Splash - Volume 1.2

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November- December 2019


In the past, most fine red wines were meant to be aged. The world has changed, and wine has changed with it. Now most wines are produced with no forethought to their long-term potential but are meant to be consumed within five years of production. The reasons for this are predominantly economic—waiting until there is significant bottle age to release wines is expensive for producers. Consumers don’t typically have large wine cellars—only the most serious collectors have the ability to purchase wine and sit on it for years before drinking it.

Like so many other things in the BY CHRISTIAN EDDLEMAN, OWNER-VINTNER OF SYLVANUS modern world, a great deal has been gained in terms of overall ESTATE AND EMPYREAN WINES wine quality with the modernization of growing and winemaking here is great allure in the idea techniques, but something has also of aged wine, with its promise been lost. But what exactly? What of unique complexity and intense does proper “long-cellaring” do for delight. wine? The oldest wines from the finest Long-term cellaring of wine allows producers routinely garner the highest prices at exclusive auctions a balancing of complex primary and secondary flavors, acids and around the world. Yet currently, tannins. A structural, tannic wine only 1% of all wine produced is will become softer and smoother meant to be aged or cellared for many years. That makes wines that as tannins fall out (often in the form of sediment). Bright fruit flavors both benefit from long cellaring, can transform into a profusion of and are available at reasonable prices, among the rarest pleasures subtle and unexpected tastes and aromas. in the wine world.





• Long-Cellared Wine and What to Expect

Pages 1-3

• New Wines At Splash

Page 4

• Seasonal Wine Cocktail

Page 5

• Wine Word of the Month

Page 5

• Holiday Merchandise

Page 6

• ReWINEd Crafts

Page 6

• Spritz in Wines

Page 7

• Meet The Team

Page 8

• Splash Dogs

Page 9

• Featured Winery

Page 9

LONG-CELLARED WINE AND WHAT TO EXPECT (CONT.) WHAT SHOULD A FINE, AGED WINE TASTE LIKE? The secondary flavors that emerge in wines that are produced with an eye to cellaring are both interesting and enjoyable. In Cabernet Sauvignon and Merlots, bright red fruits and aromas can turn into soft plum, dried fig, and candied orange peel. Notes of cedar and tobacco leaf become more prominent. In Syrah, a smoky and rich cured meat flavor can emerge. Oak notes can change from simple wood and vanilla into luscious crème caramel.

from others of that bottling, even in the same case of wine. This is simply part of the joy of drinking a properly aged wine. Luckily, wines that are built to age don’t suddenly “peak” and then fall apart. While there is a point in which they are at their most enjoyable, fine wines typically have a window of several years in which they are at their most interesting.


While cellaring fine wine has obvious benefits, there are inherent risks as well. These risks fall into two categories: One is cork taint, where certain undesirable chemicals leach from the cork into the wine, causing unpleasant flavor changes. The signal for this is generally a musty aroma, A properly aged wine tends to be soft, and and muted flavors. Sometimes there’s smooth, yet rich and flavorful. So drinkable, only a trace of cork taint in a bottle, and a bottle might vanish before you know it. the mustiness will disappear if the wine is But this only occurs with time and proper exposed to oxygen (allowed to “breathe”). cellaring. The flavors imparted by cellaring Other times the cork taint spoils the wine are almost never present in young wines. entirely.

HOW DO WE KNOW WHEN TO DRINK A LONG-CELLARED WINE? When we speak of an aged wine reaching its “peak”, we mean a time in the future where the rough edges of the wine will be buffed off, and the wine will show its very best combination of flavors. Determining this time in advance is largely an art, based on years of experience with fine wines. The complex chemistry of slow micro-oxygenation provided by a good cork doesn’t always work on the same timetable for every wine, and sometimes it even works a bit differently from one bottle to another. This is why a bottle of longcellared wine might taste a bit different


The second is oxidation. This comes from too much, rather than just enough, oxygen filtering through the cork. The signs of this are a very brown, rather than purple, or red, edge to the wine in glass. A slightly brown edge in an aged wine is not a bad thing, as long as the rest of the flavors are good. Red wines tend to lighten in color as they age, white wines tend to darken. This, again, is not a problem, so long as the flavors are good.

EMPYREAN WINES: BUILT TO AGE AND PROPERLY CELLARED Our Empyrean wines were stored under ideal conditions for aging, in a vast, thickwalled, apple warehouse in northern Washington State. Dry, dark, and partially underground, a space originally meant for storing apples proved perfect for storing wine. Recent tastings of our 2007 Empyrean bottlings show them to be in fantastic shape for drinking. They are ready to drink now. Tasting notes below:

2007 CYGNUS SYRAH This wine remains fresh and lively, with pepper and blackberry notes, hints of smoky, cured-meat aromas, and unctuous textures only a long-cellared Syrah can deliver. A way to check for too much oxidation is by placing the glass over a white sheet of paper and looking at the edges of the wine in glass. Another sign of oxidation is an abundance, rather than a small amount, of sherry-like flavors. Sherry is a style of wine that is deliberately oxidized, so the presence of these flavors in an overly oxidized bottle makes sense. Often a wine that was stored in improper conditions will show signs of oxidation. Proper cellaring is crucial to aging wines. Conditions should be cool, dark, and free of a great deal of light and vibration. That’s why cellars are traditionally the ideal place to store wine for aging.

2007 DRACO CLARET Velvety and luscious, with deep black fruits and tobacco leaf. With a little time in the glass, the flavors evolve even further, yielding a beautiful crème brulee on the finish.

2007 ERIDANUS CLARET Still possessing good tannic structure, but with soft edges, dried fig and earthy cocoa powder.




Mar Adentro, meaning “Into the Sea”, is a tribute to Portuguese explorers and explorations. This easy-going wine has floral nuances and intense fruit aromas which will mimic its smooth and elegant palate. The vineyards are situated in the Tejo Region just north of Lisbon near the Tejo River. The proximity to the river leads to a more maritime micro-climate, moderating the temperature and helping to contribute to the fruitiness, acidity and freshness of the wines. Ideal with dressed salads, curry dishes infused with coconut and various seafoods such as lobster and crab. Grape Varieties Fernão Pires and Arinto


Meaning “Lord of the Vineyard”, the name refers to a legendary local man who was well-respected and used to stand and observe the region from the highest points of the vineyards within the Tejo Region of Portugal. This region produces some of the most refreshing wines in the world. Indigenous Portuguese grape varieties produce this ruby colored wine, with mineral aroma and rich tannins. Soft and fruity on the palate with a lasting persistence. Ideal with red meats, pork and other foods dressed in herbs to pick up on the savory balsamic character of the grapes. Grape Varieties Tinta Roriz and Rufete

OBLISCO TEMPRANILLO Hailing from Spain and an esteemed favorite of the Extremadura region, this Tempranillo embodies the essence of the regional terrior. This young and bright, un-oaked wine shows the real beauty of Tempranillo in its youthful state; featuring fresh cherry and red berry fruit on the nose, with a palate that is classically soft, silky and savory with hints of sweet fruit, easy acidity and gentle tannins. Ideal with tomato-based sauces, barbecue meats and Mexican food. Grape Varieties Tempranillo



f you’re in a colder region of the country, warmer drinks are needed for the Holidays. Roughly translated as “glowing-wine”, Glühwein is a traditional winter-holiday drink in German speaking countries.



-½ cup water

Mix water, sugar, cinnamon, cloves, wine and the juice of the orange together in heavy pot. Bring up the heat, but DO NOT BOIL. Add the orange peel and simmer 15 minutes. Serve immediately and keep as warm as possible.

- ½ cup sugar - 2 whole cloves - 2 cinnamon sticks - 1 orange - 1 bottle of red wine (we recommend our Florent Descombes Pinot Noir)


seeds of grapes- the thicker the skin, the more tannins there are. Oak aging also adds tannin and aromatic compounds of vanillin that give a buttery texture and flavor. Finally, sugar levels increase the viscosity of wine.

The body of wine is described as its texture or weight in the mouth. Full-bodied wines are big and powerful. They are wines that have a rich, complex, well-rounded flavor that should linger in the mouth.

Most full-bodied wines are widely known to be reds, but whites like Chardonnay and Sauvignon Blanc are also two examples that fall into this category.

There are several factors that give a wine a fuller body. Alcohol contributes to the viscosity of a wine, so the higher the alcohol content, the weightier the mouthfeel, and the fuller the body. Wines with alcohol levels above 13.5% are typically considered full-bodied. Tannins give wine structure, creating a thicker sensation in the mouth. Tannins come from the skins and s h re Red Sira ved o r e r t u i u t o M Do Pe

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When pairing full-bodied wines, remember that stronger, more robust flavors (dishes with cream sauces, rich cheeses, mushrooms or heavy meats like chicken, BBQ, or steaks) tend to pair best. N

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ooking for the perfect stocking stuffers? Gifting Splash wine for the holidays? Look no further! We are beyond excited to share with you some of the amazing Splash merchandise you can purchase for that ‘Wino’ in your life!


gifting even more fun with these snazzy ugly sweaters. Fitting all 750ml wine bottles, these knit sweaters with matching hats will be the talk of any gathering when you are planning on bringing a bottle of wine with you. $9.95 for 2 or $16.95 for 4


Wine always makes an awesome gift, but having the perfect bag to transport or gift the wine is even better! Each bag can fit one 750ml wine bottle, and is made of tear-resistant, non-woven fabric! $9.95 for 3 bags (3 different colors) or $11.95 for 4, randomly selected bags


Splash Wines logo with a one-size-fits-all black hat with a high-quality, fullcolor, embroidered Wino logo that will last through years of wear. $18.95/hat

INSTRUCTIONS: 1. Place corks in boiling water and cover. Using tongs, remove corks once soft, about 2-3 minutes.


by Daintry T., Operations Assistant WINE CORK GLASS CHARMS

2. On a cutting board, slice each cork into sixths (if you want a thicker cork piece, slice into fourths) 3. Attach your charms or stick your letter sticker on the flat side of each cork.

These handmade wine cork glass charms are designed to liven up any drinking experience this holiday season. Get as creative as you would like as it’s the perfect time to have these ready for your 4. Screw eye next holiday gathering! Merry Crafting! hooks into MATERIALS: the top side of • Assorted corks each cork. • Letter stickers • Charms (get them from any craft store 5. Then just & they usually come 4 to a pack) unhook • Paintbrush/or foam brush your wire hoop and attach onto the base of each • Earring wire hoop wine glass. You are now ready for your next party! • Small eye hooks 6



he doorbell rings, and there’s the delivery you’ve been waiting for all week. A brandnew case of wine is ready to be unloaded onto the shelves of your cellar or wine rack, and most likely, a bottle is to be enjoyed that very night. You open a bottle of Cabernet and are taken aback by the first sip. It’s…slightly carbonated?

WHAT HAPPENED? Tiny bubbles in red wine can come from several sources, and they’re not always considered a flaw. Effervescence, or fizz, in wine is a sign of carbon dioxide, the same chemical responsible for carbonation in soda. The carbonation is added artificially to soda, while in wine it is almost always the product of natural fermentation. During the fermentation process, the yeast feeds on grape sugars producing alcohol and carbon dioxide. In wine, the carbon dioxide is released into the air prior to bottling. If wine is bottled before all the yeast has fed on the sugars, this process will continue in the bottle after it is sealed. Removing the cork or screwcap releases the pressure inside, allowing the dissolved CO2 to escape as those tiny bubbles you will find.

WHAT NOW? If you open a bottle, and are indeed taken aback by the first sip, give it a swirl and wait a moment. Let the wine naturally aerate and breathe a bit. Giving the wine some air will help dissolve those carbon dioxide bubbles. A little bubble in the wine is not bad. So long as the wine does not seem corked or spoiled, this can still be enjoyed as any other glass of wine would be. If you plan on cellaring the wine, this can be a long-term solution as the effervescence will diminish over time. Corks are slightly porous, allowing the wine to age and eventually give way to the CO2 that will dissolve over the months/years. Let me let you in on a little secret: If enough yeast made it into the bottle to feed on the bit of sugar left over to produce the fizz, this will produce more alcohol, as well - you’re welcome.


MEET THE TEAM Cam B. Customer Service Rep.

recipes and cooking them for the family. I can’t say that I am at Gordon Ramsey’s level yet, but it’s fun to challenge myself and see what I can create! I also enjoy taking my son to ride his dirt bike. It is truly rewarding to be able to provide a fun childhood to him as my father provided for me.” WHAT IS YOUR FAVORITE WINE WE HAVE AT SPLASH?


“I start off by entering the office and greeting my team members. I then dive into the most recent offers we have available, that way I’m always prepared to answer any questions and place orders that best fit our customers’ needs. After I’ve brushed up on the most recent specials, I prioritize our customer emails based on customer concerns. Ensuring I give them a prompt and personalized resolution every time.” TELL US A LITTLE MORE ABOUT YOURSELF OUTSIDE OF THE OFFICE…

“I enjoy spending time with my family and friends, I try to meet up with both at least once a week to catch a movie or do something fun together. One of my favorite things to do is cook. I love learning new 8

“Do I have to just pick one?!? I enjoy a wide array of wines that we offer, but I would have to say my favorite is the Camino Del Toro Malbec from Argentina. It goes down smooth, has notes of plum & blackberry, and pairs nicely with a good steak! “

concert I had the pleasure of attending, and it was a blast! “ WHAT IS ONE RANDOM FACT ABOUT YOU THAT NOT VERY MANY PEOPLE KNOW?

“Not a lot of people know this about me, but I used to be very involved in 4H. I tended to a goat daily, attended weekly meetings and presented my prized goat to fair which resulted in me winning a fancy belt buckle.”


“I can’t pick just one favorite part, but I can narrow it down to a few! Working in the wine industry has given me the opportunity to improve my palate and decipher different notes and flavor profiles. I appreciate the opportunity I’ve been given to explore different vineyards/wines as a team and build our wealth of knowledge. It’s incredibly rewarding being able to learn and give a more personalized experience to our customers because of this!” WHAT WAS YOUR FIRSTEVER CONCERT?

“Mayday Parade was the first


Now that I know what to expect, I think I could handle a longer flight to somewhere far away. I want to take my family somewhere tropical and work on my tan! Maybe somewhere such as Bora Bora.



SPLASH DOGS Marlow Imeson

The Splash office is incredibly dog friendly. We often have up to 4, yes 4, dogs in the office at one time. We’d like to introduce you to Marlow, Chief Operating Officer Parker’s half Mastiffhalf Lab. DOG FRIENDLY


AGE: 2 years ( August 25th, 2017) BEST FRIEND: Her office dog-mates Kepner,

Angus, and Charlie.

FAVORITE TREAT: Marrow Bone, she’ll go at it for hours! BEST TRICK: Not Listening... FAVORITE THING TO DO AT WORK:

Office-couch calendar model. Pretends to be a guard dog, but would never actually cut it as a guard dog. SQUEAKY OR BOUNCY TOY: Squeaky toy--her favorite squeaky ball is extremely squeaky, it has to get “lost under the couch” whenever she gets her paws on it.

FEATURED WINERY: CALABRIA FAMILY WINES (Leonard Road) In 1934, after five years apart, Founder Francesco Calabria, wrote to his wife, Elisabetta, in Italy and asked her to join him in Australia at Villa 116 on Leonard Road in the Riverina. Calabria had left Italy to pursue different opportunities and by 1945, Calabria Wines and Sons was established with homemade wine being supplied to family and friends. With their wine now being sold all over Australia and in more than 36 countries, this family winery will be celebrating 75 years in 2020. From one family business to another, we are proud to be able to supply their wine brand, Leonard Road. With four different wines, including: a Semillon Sauvignon Blanc, a Cabernet Merlot, a Chardonnay and a Shiraz. You will find something to best suite your palate, with ideal cellaring being viewed as “ideal drinking is now.”




n October, our team got together with Sophie Holzberg from Chateau Franc-Cardinal and held four dinners across the country—New York, Ft Lauderdale, Denver and San Francisco. We were joined by nearly 200 of our wonderful Splash customers from all over the country, who got the chance to hear Sophie share both her passion as well as the amazing wines of Chateau Franc-Cardinal. It was a fantastic meal and even better wine, but the best part for me was the company. It was an absolute pleasure to meet so many of our loyal customers, some of whom travelled great distances to be with us for the event. Being with them reminded me why we do what we do and how much we love it. So, thanks again to all of you that were there and to those that wish they were. It was a crazy, yet memorable week and I am already looking forward to the next one! Stay tuned‌

Rob Imeson,

CEO & Splash Founder





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