Page 5 - MidWeek Kauai - June 15, 2022

JUNE 15, 2022 KAUA‘I MIDWEEK 5
Enjoy Wines Straight From The Sierra Foothills
FROM PAGE 4
ed Fields Curse of Knowledge” Bordeaux-blend red wine, whose name pays homage to the winery’s journey.
sometimes utilize the petite flowering foliage to control the nematode population.
“When we go around the country trying to introduce Andis Wines, people tell us they used to deal with Amador County, and they make subpar wine,” explains Friedland- er. “They were cursed of what they used to know about Amador County. People are stuck with that curse, the curse of knowledge.”
“We don’t have nematodes,” Akuna says. “I just want- ed (the yellow mustard) because it’s pretty.”
Rather than stick to the status quo, Andis Wines honed in on its quality, opting to adopt a business model that would give full control of the entire process. While many wine labels buy grapes to bottle and sell, others buy wine in bulk and slap a label on it. Andis Wines does neither of those.
The focus on doing good for the Earth while simulta- neously solidifying itself as one of the leading producers of fine wine in the Sierra Foothills started from the very beginning, all the way back to when they built the win- ery in 2010. That meant starting from the ground up and constructing its winery with an east-west orientation to minimize summer sun exposure from the sides, as well as installing a south-slanting roof with photovoltaic panels — both of which help with conserving energy.
“We went the more traditional way,” explains Akuna. “We farm the land, pick the grapes and make the wine at our winery. We felt we could have better control on quality of the grapes and production process, the quality of the wine and how it’s made.”
One other green initiative is within the vineyard itself.
Further expanding on the area of quality was the de- cision to hire world-renowned consulting winemaker Philippe Melka of top-rated Atelier Melka.
Dry-farming reduces the need for irrigation — Mother Nature waters it from below — which means no wasted water. Furthermore, Andis Wines composts its branches, as well as the lees (leftover skins, seeds, etc. after being pressed), putting all those nutrients back into the soil.
“He said he liked what he saw, he liked our production facility and agreed to be our consultant,” says Akuna.
If all of this seems technical, it is, and stems from the knowledge Akuna obtained while earning her winemak- ing certification from UC Davis.
“At this point, most of our wines are rated 90-plus by many reviewers, like Wine Enthusiast, Taste magazine, even Wine Spectator.”
“A lot of what I’ve learned is farming. I didn’t realize I was going to be a farmer, but here I am,” she adds with a laugh.
While Andis Wines shines in its oenophile offerings, it also does much behind the scenes in the realm of sus- tainability. Instead of spraying its vines with chemical nitrogen, for example, Akuna opted to plant organic peas and clover plants, which naturally enrich the soil with nitrogen (a much-loved substance for wine vines). Yellow mustard plants adorn the landscape, but it’s purely for aesthetic purposes — unlike at Napa vineyards, which
At the end of the day, though, what it all comes down to is personal preference, and Andis Wines is there to help longtime oenophiles or newcomers to the wine industry find their next favorite.
“We have 25 acres and took about 5 acres for the build- ings. Our vineyards are dry-farmed,” she continues.
“What you like and what you don’t like, that’s all that matters,” says Friedlander. “That’s the key to drinking wine. You have to know what you like.”
For more information, visit andiswines.com.
Club Andis is exceedingly popular on the main- land and has just as huge a following in the islands. The benefits of joining the club from afar are many — no initiation fee, the ability to drop out anytime, free shipping and discounts on fantastic wines, etc. — and there’s still time to sign up and place an order before the July pickup in Honolulu (by appointment only). Tiers include four-, six- and 12-bottle options, and the choice is up to the member: all red, all white, or mix and match.
“You can pick what’s in your shipment,” assures co-founder Janis Akuna.
Prior to COVID, Andis Wines would host its Ha- wai‘i club members in-person three times a year with fun parties, during which wine insiders could pick up their bottles and enjoy the company of other oenophiles.
“With COVID, we haven’t done it again, but we’re looking at a possible one this November and are always open to new club members,” shares co-founder Andy Friedlander.
To sign up and place an order for the July ship- ment, call the winery at 209-245-6177 or email janis@andiswines.com.
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