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6 WINES&VINES August 2017 A member of Wine Communications Group Inc. ADVERTISING Vice President and Director of Sales Jacques Brix jbrix@winesandvines.com (707) 473-0244 West Lydia Hall lydia@winesandvines.com (415) 453-9700, ext. 103 Midwest Hooper Jones hooperhja@aol.com (847) 486-1021 East (except New York) Laura Lemos laura@boja.com (973) 822-9274 New York and International Dave Bayard dave@bayard.com (973) 822-9275 Advertising Production Manager April Kushner ads@winesandvines.com (415) 453-9700, ext. 114 Publishing & Events Assistant Emily Rosendahl DIGITAL EDITION All print subscribers now get digital access to Wines & Vines. You can: • DOWNLOAD pages or full issues • BROWSE current and archived issues • WATCH videos • ACCESS via desktop, tablet or smartphone • SEARCH by keyword or table of contents • NAVIGATE by topic or page thumbnail • QUESTIONS? Contact customer ser- vice at custserv@winesandvines.com or (866) 453-9701 Monday-Friday, 8:30 a.m.-5 p.m. PDT. 34 WINES&VINES PACKAGING Topping the Bottle: It's a Free-for-All Anything goes for closures and capsules in the ever-evolving wine packaging arena By Jane Firstenfeld CONNECT WITH US CONTRIBUTORS L.M. Archer is a freelance writer, wine journalist and Burgundy spe- cialist, so it's no surprise that her interests extend to Oregon winemak- ing, where Pinot Noir is the focus. Her Technical Spotlight on page 44 describes the new Lingua Franca winery in the Eola-Amity Hills district that has its own Burgundy connections. Based in Santa Cruz., Calif., Archer has had her work published in numerous publications and is the founder and editor of the website binNotes | redThread. The author of the article "Understanding Terroir Expression" on page 52 teaches and conducts viticulture research in Bordeaux, where he is well-placed to gather and analyze data that help illuminate terroir. Cornelis (Kees) van Leeuwen is professor of viticulture and head of the viticulture and enology department at Bordeaux Sciences Agro. He teaches in several master programs and continuing educa- tion, including short courses on terroir for wine professionals (email vanleeuwen@agro-bordeaux.fr for information). Van Leeuwen is a consultant for Château Cheval Blanc in St. Émilion, is editor in chief of the international peer-reviewed journal OENO One and writes on a regular basis for the Dutch magazine Perswijn. In his article "Cool-Climate Pinot Noir at Forge Cellars" on page 62, contributor Ray Pompilio looks at how a New York-French partner- ship came together to make excellent Pinot Noir on Seneca Lake. A French winemaker with a long family history in Gigondas, Louis Barruol joined Rick Rainey and Justin Boyette to create two styles of Pinot Noir in the Finger Lakes' cool-climate environment. AUGUST 2017 Soil Quality vs. Soil Health Data Helps Interpret Bordeaux Terroir Wine East: Cool-Climate Pinot Noir CREATIVITY IN CLOSURES How Winemakers Pair Wines and Toppers WINESANDVINES.COM ON THE COVER In our cover image, single-piece tin capsules from Rivercap are spray printed a dynamic red. The 100% tin ingots have no seam, which provides a soft feel and helps prevent cuts with opening. Our cover story on page 34 also discusses Rivercap's Absolute Green Line, which is made from sugar cane and water-based inks. QUESTION FOR AUGUST: What are your top considerations when choosing a wine closure? Bill Batchelor VP of winemaking/operations Gundlach Bundschu Winery Sonoma, Calif. Is it the best option for the wine we're making? The decision to use natural cork or an alternative should be dictated by the wine style and aging potential. Does it work for the end consumer? For example, utilizing a screwcap for convenience. Does it work within the marketing approach? Utilizing a traditional cork and tin capsule on a mountain Cabernet is different than an outdoor tasting bar selling by the glass. Jay Turnipseed Winemaker Rutherford Wine Co. Rutherford, Calif. At Rutherford Ranch Winery, we believe that cork is integral to a wine's development in the bottle. Careful testing and selection help us choose the right cork for the right bottle, looking for ageability, potential wine evolution, lack of defects and, finally, aesthetics. Caleb Foster Director of winemaking J. Bookwalter Winery Richland, Wash. The top concern is what the consumer is interested in with this wine and its price point. We separate wines between cork and screwcap based on the way people expect to enjoy them. At the reserve level we use cork, because at the $60-$100 range people expect cork. Do they want to open it at a picnic and never have to worry about a corkscrew? Then we use a screwcap. It's very customer focused. ROBB MCDONOUGH