⏱ 2 min read
The Short Version
After surviving bear attacks and irrigation outages, The Storm Cellar just swept the Colorado Governor’s Cup with Best of Show honors. Their win proves that high-altitude viticulture in the West Elks AVA is no longer a gamble, but a masterclass in precision.
The Storm Cellar took center stage at Denver’s Colorado Uncorked on Oct. 17, securing both Best White Wine and Best of Show honors. For winemakers Steve Steese and Jayme Henderson, the recognition validates a decade of high-altitude viticulture in the West Elks AVA. While many associate Colorado wine exclusively with Palisade, The Storm Cellar operates in a region recently ranked as the No. 2 wine region in the U.S. by USA Today’s 10BEST.
We’re trying to make the kinds of wines that we want to drink.
High Altitude and Hybrid Innovation
Operating at approximately 6,000 feet, the vineyard benefits from grapes that develop thick skins and naturally high acidity. Rather than chasing traditional red wine profits, Steese and Henderson focus strictly on white and rosé wines, utilizing techniques like cold-soaking juice on skins to build complexity. This approach yielded their award-winning sparkling Riesling, Cloudburst, which is crafted using the traditional Champagne method.
We’re trying to make the kinds of wines that we want to drink.
Their Rosé of Chambourcin also earned five gold medals, challenging the typical perception of this hybrid grape. While Chambourcin often requires off-dry sweetness to mask searing acidity, The Storm Cellar produces a version capable of standing up to everything from summer barbecues to Thanksgiving stews. By leveraging the bright acid profiles inherent to their elevation, they have carved out a distinct niche within the West Elks AVA.
Resilience Amidst Environmental Chaos
Their ninth vintage arrived after a season defined by sheer survival. Moving from Denver restaurant floors to the North Fork Valley required “crazy faith,” as the duo traded sommelier service for the grit of learning to fix broken machinery and managing the chaos of harvest. This year was particularly brutal: a dry winter, a March heat wave, an April freeze, and a month-long irrigation outage via the Fire Mountain Canal nearly leveled them. Then came the bears, who devoured 2.5 acres of estate Chardonnay—the second consecutive year pests have wiped out the variety. To defend the vines, the pair has spent nights patrolling on ATVs; next year, they’ll rely on a pair of Great Pyrenees shelter dogs to serve as permanent vineyard patrols.
Jayme Henderson notes that the lifestyle involves intense pressure followed by long periods of refinement. You freak out for a month out of the year, and then you spend the other 11 months trying to figure out how to do it better next year. Despite these hurdles, their ability to translate high-acid environments into polished, textured wines continues to set a new standard for Colorado viticulture.
Do you think a wine region’s identity should be defined more by its traditional varietals or by what the local climate naturally excels at producing?
Questions & Answers
What awards did The Storm Cellar win at the Colorado Governor’s Cup?
The Storm Cellar won both Best White Wine and the prestigious Best of Show honors at Denver's Colorado Uncorked. These awards recognize the success of winemakers Steve Steese and Jayme Henderson in their high-altitude viticulture efforts within the West Elks AVA. Their award-winning sparkling Riesling, known as Cloudburst, was crafted using the traditional Champagne method to achieve its high quality. This recognition validates a decade of dedicated work in a region recently ranked as a top wine destination in the United States.
How does high altitude affect grape production at The Storm Cellar?
High altitude allows grapes to develop thick skins and naturally high acidity levels due to the elevation of approximately 6,000 feet. This unique environmental characteristic helps the vineyard create distinct white and rosé wines rather than focusing on traditional red varieties. By leveraging these bright acid profiles, the winemakers can produce complex, textured wines like their sparkling Riesling. This approach allows them to carve out a specific niche within the West Elks AVA by embracing the natural strengths of their high-elevation climate.
Why has The Storm Cellar faced significant challenges during recent harvest seasons?
The Storm Cellar has faced environmental chaos including extreme weather fluctuations, irrigation outages, and destructive wildlife. The recent season included a dry winter, a March heat wave, and an April freeze that threatened the vines. Additionally, a month-long irrigation outage via the Fire Mountain Canal created significant stress for the vineyard. Beyond weather, bears have been a major problem, devouring 2.5 acres of estate Chardonnay for the second consecutive year. To protect their crops, the owners have had to patrol the vineyard on ATVs at night.
What makes the Rosé of Chambourcin from The Storm Cellar unique?
The Rosé of Chambourcin is unique because it is produced to be a balanced wine capable of pairing with diverse foods. While many hybrid Chambourcin wines require off-dry sweetness to mask high acidity, The Storm Cellar utilizes the natural acid profiles of their high-altitude environment to create a more polished version. This method results in a wine that can stand up to everything from casual summer barbecues to heavy Thanksgiving stews. The wine earned five gold medals for its ability to showcase the hybrid grape's potential.
Originally reported by VailDaily.com.
