ATTLEBORO • NORWOOD • STURBRIDGE • SWANSEA
Neyers Sage Canyon Red 2019
If ever there was a man that exemplifies being in the wine industry for the love of wine, it would be Bruce Neyers. He was not born into it, nor was he a man who came from great wealth. So how does this legend in the wine industry acquire a love for wine? It is enough to say life is a long road full of opportunities, along with Bruce’s tremendous work ethic; both always seemed to revolve around wine. So, what’s not to love?
In fifth grade, Bruce met his lifelong partner, Barbara, at River Road Elementary School in Wilmington and dated her in high school. They were married while both undergraduate students at the University of Delaware. Barbara was a daughter of an air force officer, and she would go on to become a world-famous chef. Bruce credits his father-in-law, Harry Staulcup, with launching his wine appreciation. “Barbara’s dad was a career Air Force pilot,” Bruce notes. “He traveled the world and brought back great wines.”
Bruce, after college and ROTC training in the late 60s, was ultimately assigned to a post in South Korea. Not Vietnam, but close to the DMZ. While serving in the Korean War, Bruce became friendly with his Battalion supply officer. They would meet at the Officer’s Club occasionally, and when his new friend asked him if he would like some wine, Bruce automatically said yes. Wondering what kind of hooch he would find in this godforsaken armpit of humanity, imagine his surprise and delight when his soon-to-be best friend produced a nice bottle of Chateauneuf du Pape. It turns out his new drinking buddy was friends with the head of the 7th Army Officer’s club headquarters in Seoul, where all the American top brass dined. Barbara wanted to join Bruce in Korea, although family members were not supposed to join the military men stationed overseas. This military regulation did not deter Barbara; she talked to her father, now a General, and went to South Korea despite the policy. Between weekly dinners at the Officer’s Club with their newfound friend and his access to great French wine and Barbara’s inspired cooking, war must have been hell for Bruce Neyers. Bruce finished his tour in 1970. At their final dinner at the Officer’s club, ‘Chief’ gave him a used copy of the “Wines of France” by Alex Lichine, a gift he still treasures today.
After Korea, Bruce was assigned to the Presidio in San Francisco. In 1970, Bruce and a fellow officer began working together at a wine import business in San Francisco. With the Nevers’ proximity to Napa Valley, their appreciation of fine wines, and his background in chemistry, Bruce and Barbara were soon picking grapes and learning to make wine. Bruce received formal enology training at the University of California Davis, and was offered the job of winemaker at Mayacamas Vineyards. Remember, in the 1970s, the Napa wine industry was in its infancy as we know it, with just 15 wineries in Napa Valley. Today the Napa Valley Vintners Association has 550 members. I think it’s fair to say in those early days, everybody knew everybody.
In Napa Valley, success is often tied to two key industries—wine and food. While Bruce was earning his wine credentials, Barbara began breaking new ground in the restaurant industry. Bruce started to work for Joseph Phelps. Barbara worked with Alice Waters at the world-renowned Chez Panisse, a local icon credited with pioneering California’s Mediterranean-inspired natural cuisine. Bruce spent the next 15 years with Joseph Phelps, whom Bruce calls his “big brother, father, and business mentor.” Barbara became the founding chef and manager at Berkeley’s legendary Chez Panisse restaurant. Bruce became the General Manager of one of the most iconic wineries in Napa, Phelps Vineyards, helping create the legendary Insignia and promoting other iconic wines.

In 1984, Bruce and Barbara acquired 50 acres of land located in the hills of Napa and planted nearly 30 acres of vines, ranging in elevation from 400 to 1000 feet, planted in mostly Cabernet and Merlot. In 1992 Bruce decided to leave Joseph Phelps, as he tells it:
“I chose to leave JPV in January 1992 because we were going to harvest our first crop from our own vineyards. Joe insisted that I sell my grapes to the winery, and for a variety of reasons, I didn’t want to. So I decided to go it alone, and it was a huge decision. We had adopted three kids by then, and two were in diapers, one in training pants. I was scared beyond belief. Barbara always encouraged me, though, and then she told Alice Waters about it, as she would be able to work more shifts at Chez Panisse. Alice told Kermit [Lynch] about it [when he came into the restaurant] that night at dinner, and Kermit called me at home and proposed that we meet to discuss his plans. I was still anxious about being able to do the Kermit Lynch job, but I loved the wines -- those I knew about in any event. The change was huge, but Kermit was patient and understanding.”
As it turns out, in 1992, Bruce Neyers, besides starting his own wine label, became the National Sales Manager of Kermit Lynch Importing, representing some of the best independent wineries in France and Italy. Bruce spent 25 years with Kermit Lynch traveling multiple times a year, visiting and getting to know the top vignerons of France and Italy. So involved was Bruce with his European grower friends that more than 40 of their children came to live with the Neyers and intern at his Napa winery.  
After spending much time in Châteauneuf du Pape, Daniel Brunier of Vieux Telegraph told Bruce he needed to make a Châteauneuf du Pape blend. Daniel was very specific that he needed to focus on old vines since many of the region’s grapes were very vigorous, and old vines produce much lower yields. ‘You should find some old vineyards planted to historical southern Rhône varieties,’ he said, ‘And I’ll help you make a traditional Rhône-style wine from them.’ The search took several years, but it paid off when in 2007, Neyer’s winemaker Tadeo found a block of 140-year-old Carignan vines of Evengelho Vineyard in Contra Costa Oakley. One of the last few vineyards in Antioch, it is planted in part to Carignane and Mataro, some of the vines dating to the late 1880s’. All head-pruned, growing on very sandy soils, and because of those sandy soils, the vines are Phylloxera free.
They had already discovered some Grenache from Borden Ranch in the rocky Sierra Foothill region of Clements Hills, along with Mourvèdre from the Glen Ellen area of southern Sonoma County and Syrah from the chilly Santa Lucia Highlands of Monterey. It seemed like a perfect marriage. All four wines were made as separate varietals at the Sage Canyon winery, and when blended together, they knew they had something special. The whole was far greater than the sum of its parts. 
The wine is a blend of four wines, each produced using the traditional Rhône process of ‘Pigeage,’ where all of the grapes are crushed by foot, not by machine. As bizarre as it may seem, man has not created a machine that can extract juice from a grape without extracting bitters better than the human foot. This method is still used today in most vintage Port houses and elsewhere. Every harvest, Neyers hires interns to gently foot crush all the grapes. Cleanliness is observed by washing the feet in an ionized water solution before and between each bin. The stems are kept in the fermenting must to add an exotic, rustic flavor to the finished wine. Each wine ferments separately, and when complete, they drain and press the tank, rack the new wine in used 60-gallon French oak barrels, then let the wine age on the lees for a year before blending. The finished wines are bottled, unfined, and unfiltered.
Because the wine is a blend and comes from four separate regions in northern California, naming the wine became problematic. They opted to name the wine after the location of their winey in Sage Canyon, in Napa. The canyon created by the north face of Pritchard hill was settled in the 1830s by a group of Ohio pioneers led to California by John Chiles. In neighboring Chiles Valley, they established a modern, self-sustaining community with farms, homes, gardens, winemaking, mills, and a distillery. The sage they introduced to the area grew wild in the canyon. Hence the name Neyers uses today. They are located on a short gravel road just off Sage Canyon Road, about a 10-minute drive from the valley floor and Silverado Trail. This 30-acre property is surrounded by steep and rugged hillsides covered in forest and other scrubs. Ironically there are no vineyards planted on site. What they do have is a tasting room and a first-class modern winemaking facility with permits to dig into Prichard Hill in the back of the property to create wine caves.
Winemaker Notes
The 2018 Sage Canyon Red has a finished blend of Carignan, Grenache, Mourvèdre, and Syrah. Each lot of wine was fermented naturally using native wild yeast, and the grapes were all crushed by foot so as to not break the stems left in the fermenting must. The finished wine is bright and flavorful, with a combination of mineral and earthiness. The Carignan fruit is stylish, incorporating elements of wild cherry, plum, and black fig, while the Grenache and Mourvèdre add exotic aromas of wild herbs and lavender. It’s a wine for the ages, and you’ll enjoy watching it age over the next decade or two (Bruce Neyers)

Composition: 50% Carignan, 25% Grenache, 20% Mourvèdre, 5% Syrah
Accolades
Offers ripe wild blackberry and huckleberry notes that mingle with Kalamata olive and fresh sage flavors. A terrific mix of fruity and savory elements, with cigar box and malty Assam black tea lingering on the finish. Delivers polished tannins. Carignane, Grenache, Mourvèdre and Syrah. Wine Spectator 92 pts

Ripe, full, and also handsomely nuanced, this bold and fruity blend of Carignan, Mourvèdre, Grenache, and Syrah boasts black cherry, red cherry, and black currant fruits, with fairly subtle vanilla and toast accents from aging in oak barrels. It matches the outstanding quality of the 2018 vintage. Wine Enthusiast 91 pts
In 2002, Wine and Spirits Magazine named Neyers Vineyards the Artisan Winery of the Year. 
Fine Wine Offer
Neyers Sage Canyon Red 2019           

I personally have a place in my heart for Southern Rhone wines, so I was excited to try this wine. I enlisted Tim to get his opinion because he shies away from Californian Red blends. I am happy to report we both loved this wine. Dark berry fruit in the nose with aromas of pencil box and cedar. Weighty on the palate with earthy/savory notes along with clove and a hint of mint. Fine tannins with an extremely long lush finish. This kind of wine leaves a smile on your face as you mutter, “oh yeah.” If you plan on having lamb this weekend, this is the wine you must have. Even if you do not have lamb, this is the wine you must have. As always, quantities are limited.
Regular Price: $24.99
*Sale price is on 6 or more bottles, wine is packed in a 12 bottle case
A Quick Word On Ordering
Orders must be done by replying to this email. The reason is that I need to keep control of the inventory in one central spot. Emailing or calling your favorite wine geek at one of our four stores may not get your orders in on time to be counted or processed and creates a helter-skelter for us to get you the wine. For the same reason, ordering on our online Web Store is linked to our regular price, and this sale price is only offered on the email platform. It is also why it takes me some time to respond due to the deluge of orders that I sometimes get. We haven't reached the efficiency or volume of Amazon yet, and in this pandemic environment, simply operations sometimes prove difficult. Thank you in advance for your patience.
How To Place Your Order
Let me know your preferred store for pickup: Attleboro, Norwood, Sturbridge, or Swansea. If you don't state the store, I will assume you are picking up in Sturbridge.

Place your order now while you've got everything in front of you. Reply to this email along with your name and which store you want to pick it up.

I will confirm your order via email when it is ready for pickup. Please give us at least 48 hours to respond. Stay well, cheers!

—John Hannum, Fine & Rare Wine Specialist
628 Washington St.
942 Providence Hgwy.
376 Main Street.
207 Swansea Mall Dr.
Monday-Thursday
9AM to 9PM
Friday-Saturday
9AM to 10PM
Sunday
10AM to 6PM
We reserve the right to limit quantities. You must be at least 21 years of age to purchase/consume alcohol. Please drink responsibly. Not responsible for typographical errors. Rebate quantities are subject to limitation by the manufacturer. These alcoholic beverages may be subject to payment of Connecticut or Rhode Island Alcoholic Beverage Tax and Connecticut Use Tax, and may be subject to seizure as contraband.