January 29, 1920. The day the production, importation and sale of alcohol was banned across the United States. Prohibition.

December 5, 1933. The day it all ended and the booze flowed once again.

As Prohibition became increasingly unpopular, especially in the big cities, “Repeal” was eagerly anticipated. On March 23, 1933, President Franklin Roosevelt signed into law an amendment to the Volstead Act known as the Cullen-Harrison Act, allowing the manufacture and sale of “3.2 beer” (3.2% alcohol by weight, approximately 4% alcohol by volume) and light wines. The original Volstead Act had defined “intoxicating beverage” as one with greater than 0.5% alcohol.[11] Upon signing the amendment, Roosevelt made his famous remark; “I think this would be a good time for a beer.” The Eighteenth Amendment was repealed later in 1933 with ratification of the Twenty-first Amendment, on December 5.

When repeal of Prohibition occurred in 1933, organized crime lost nearly all of its black market alcohol profits in most states (states still had the right to enforce their own laws concerning alcohol consumption), because of competition with low-priced alcohol sales at legal liquor stores.
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In 1934, the first vintages from California’s wine country were released and the whole area erupted in celebration. Something now branded in a wine called Festival ‘34.

flickr image by buzz bishop

First thing you’ll notice about Festival 34 is the labelling. In an increasingly competitive wine market, we’re tasting wines with our eyes before it ever hits our nose or tongue. The art on the labels is great, with some of Jen’s stores and restaurants even asking for full sized posters to hang.

The label’s approach carries through to the Festival 34 website with newspaper headlines tracing prohibition through the years.

Oh, and the taste? Right.. I almost forgot, the marketing and package for this wine is so good. The juice inside, however, stands up to the hype.

TASTING NOTES

2007 Chardonnay
The grapes for this bright Chardonnay were selected from our renowned Santa Barbara vineyards, where the cool breezes and fog from the Pacific Ocean provide ideal maritime conditions for growing Chardonnay. Our winemaking team wanted to highlight this beautiful coastal fruit; in doing so, they chose primarily stainless fermentation with a small portion barrel-fermented in seasoned French oak barrels. The resulting wine is quintessential Coastal California, bursting with bright tropical fruit aromas and flavors.

Try with:
Cheese: Fresh Mozzarella, Brie, Smoked Cheeses
Appetizers: Crab Cocktail, Oysters, Mozzarella wrapped in Prosciutto
Main: Sushi, Chili-lime Grilled Chicken, Thai Curry, Buffalo Chicken Wings

2006 Merlot
The grapes selected for this luscious Merlot come from California’s Central Coast, notably Monterey and Paso Robles. The wine was aged for nearly a year in a combination of French and American oak imparting spice nuances. The winemaking team chose to blend in very small amounts of Malbec, Petite Sirah and Cabernet, crafting a satisfying Merlot that delivers on the nose, in the mouth and through a long finish.

Try with:
Cheese: Provolone, Fresh Chèvre, Parmesan
Appetizers: Crab Cakes, Ceviche, Shrimp Cocktail
Main: Chicken Marsala, Pot Roast, Grilled Hamburgers

2006 Cabernet Sauvignon
The grapes for this fruit-forward California Cabernet come from Monterey and Paso Robles, two highly regarded wine growing regions. The majority of the wine was aged for over a year in French and American Oak to add layers of complexity and to mellow the tannins. Our winemaking team blended small amounts of complimentary varietals, including Merlot, Cabernet Franc and Petite Sirah to create a wine boasting rich aromas and flavors.

Try with:
Cheese: Cheddar, Gruyère, Fontina
Appetizers: Pâté, Olives, Pancetta
Main: BBQ Ribs, Traditional Lasagna, Grilled Salmon

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