Your cookout deserves a better pairing.
It was high atop one of those mountains that I found my new favorite burger wine this week. Working with viticulturist Michael Wolf, consulting winemaker Philippe Melka, and winemaker Alberto Bianchi, vintners Denise and Stephen Adams are coaxing serious beauty from their wildly diverse, biodynamically farmed, comprising 80 acres, with 27 under vine. It was Melka they called in to walk the property when it became available back in the aughts.
As you might expect, there’s a story in the winery name, but only tangentially related to the fact that it contains the name of the Adams themselves. In Latin, according to Denise Adams, Adamvs means “born of our red earth.” And chug up to the top of the property in either a 1961 or a 1967 Land Rover—which you will do if you visit; the model will depend on which one is working at the time—and the vibrant red earth is visible between vine rows.
In fact, more was born of this land than the brand name. The Adams started from scratch in building a new tasting room and winery, and they challenged San Francisco–based architect Kurt Melander to find inspiration on the property for the space where they would host guests to taste their wines. His meanderings produced Cyprus trees—fallen ones all over the place, he reported—and he proposed a hospitality center with that in mind. But, but, but … “I don’t want a log cabin!” objected Denise Adams.
I digress from my burger … Visit Adamvs , and you will taste the wines with a beautiful tray of charcuterie and homemade goodies. But when it comes to the 2016 Quintvs, my money’s on taking a bottle home for your next cookout. And from a distance? Yes, there’s a , but I have it on the best authority that it’s not very long at all. You might still catch a late-summer burger.
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