Page 16 - MidWeek - June 8, 2022

1316 MIDWEEK JUNE 8, 2022
Andis Wines makes 12-14 wine varieties a year at its Sierra Foothills winery.
Enjoy Wines Straight From The Sierra Foothills
FROM PAGE 13
probably three years. We sold out in six months,” recalls Friedlander. “Now, we’ve been able to pay more for his fruit, and his name is on the bottle.”
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 qual- ity of the grapes and production process, the quality of the wine and how it’s made.”
ifying itself as one of the leading producers of fine wine in the Sierra Foothills started from the very be- ginning, all the way back to when they built the winery in 2010.
According to Friedlander, this particular Semillon pairs well with fish, eggs, quiches or chicken with a white sauce — and those wanting to try a sample can head to Ruth’s Chris Steak House at Waterfront Plaza to try it. (The Honolulu eatery also features some of Andis Wines’ reds, which pair well with steaks, and Fujioka’s Wine in Market City also carries Andis.)
Further expanding on the area of quality was the decision to hire world-renowned consulting wine- maker Philippe Melka of top-rated Atelier Melka.
“We wanted to make it green,” Akuna explains. “We wanted ev- erything to be environmentally friendly.”
Then, there’s the “Painted Fields Curse of Knowledge” Bor- deaux-blend red wine, whose name pays homage to the winery’s jour- ney.
“He said he liked what he saw, he liked our production facility and agreed to be our consultant,” says Akuna.
That meant starting from the ground up and constructing its win- ery with an east-west orientation to minimize summer sun exposure from the sides, as well as installing a south-slanting roof with photovol- taic panels — both of which help with conserving energy.
“When we go around the coun- try trying to introduce Andis Wines, people tell us they used to deal with Amador County, and they make subpar wine,” explains Friedlander. “They were cursed of what they used to know about Amador County. People are stuck with that curse, the curse of knowl- edge.”
While Andis Wines shines in its oenophile offerings, it also does much behind the scenes in the realm of sustainability. Instead of spraying its vines with chemical nitrogen, for example, Akuna opt- ed 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 land- scape, but it’s purely for aesthetic purposes — unlike at Napa vine- yards, which sometimes utilize the petite flowering foliage to control the nematode population.
“We have 25 acres and took about 5 acres for the buildings. Our vine- yards are dry-farmed,” she contin- ues.
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.
Dry-farming reduces the need for irrigation — Mother Nature waters it from below — which means no wasted water. Furthermore, An- dis Wines composts its branches, as well as the lees (leftover skins, seeds, etc. after being pressed), put- ting all those nutrients back into the soil.
“We went the more traditional
The focus on doing good for the Earth while simultaneously solid-
“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.
The winery at Andis Wines was designed with sustainability in mind.
For more information, visit andiswines.com.
“At this point, most of our wines are rated 90-plus by many review- ers, like Wine Enthusiast, Taste magazine, even Wine Spectator.”
One other green initiative is with- in the vineyard itself.
“We don’t have nematodes,” Akuna says. “I just wanted (the yel- low mustard) because it’s pretty.”
If all of this seems technical, it is, and stems from the knowledge Akuna obtained while earning her winemaking certification from UC Davis.
At the end of the day, though, what it all comes down to is per- sonal preference, and Andis Wines is there to help longtime oenophiles or newcomers to the wine industry find their next favorite.
“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.”
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 mem- ber: 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.