Greer's OC

Former Newport Beach local, Lee Nordlund, proprietor of Punch Vineyards is a veteran of the Napa Valley wine business. For decades, he and his buddies were used to making and sipping Napa’s premium wines, all part of the job. They weren’t above dipping into the reserve PR bottles, and swapping top-rated bottles with friends. In a moment of clarity, they realized they were creating wines that they couldn’t afford. So why not use their winemaking knowledge to make a pocket-friendly wine they could be proud of?

So they did. Punch Vineyards was born in 2007 with a mission to produce the best Cabernet Sauvignon at half the price of comparable caliber wines. Their mantra is “made by Napa Valley insiders, for insiders” and their company motto speaks for itself, “our business plan is simple: we’ve been around the block. If we like it, you probably will, too.”

You can pick up a bottle of Punch Cabernet Sauvignon 2011 (81% Cabernet Sauvignon, 15% Merlot, 4% other red varietals) locally for just $35 at The Wine Gallery in Corona del Mar (2411 East Coast Hwy.), A Market in Newport Beach (3400 West Coast Hwy.) and the Newport Harbor Yacht Club in Newport Beach (720 W Bay Ave.).

A Q&A with Punch's Arbiter of Taste

We asked Nordlund, the arbiter of taste for Punch, what influence Orange County has on his wines in Napa, what makes his wines different from the rest, and some other thoughts on Newport Beach.

Q. How would you describe the profile of Punch?

A. It has a classic Napa Valley Cabernet Sauvignon character with a texture like Pinot Noir. That is, concentrated flavors of black cherry, berry, licorice and spice combined with a velvety mid-palate and a long, mouthwatering finish. The tannins are there, but we don’t want you to notice them. This is not easy to do; it takes a lot more barrel-to-barrel care than most wineries can spare. We often hear “There’s something different about Punch”, which tells us we’re achieving our goal. Some fans call Punch a “poor man’s Screaming Eagle” – that’s an honor.

Q. What do you think food wise that it pairs well with?

A. Because of its texture and balance, Punch is more versatile than big, tannic Cabs. BBQ’s steaks and prime rib of course, but also grilled mushrooms, chunky fish with cream sauce (except salmon), pasta with vegetables and cheese. I tend to avoid tomato-based dishes.

Q. Were you born in Newport Beach?

A. I was born in Berkeley, but moved with my parents to Newport at 6 months of age. They had enjoyed much of their youth in Newport Beach, and settled there because in the early 1960’s it was the only place they could afford, imagine that. I was lucky enough to be a member of the first class to attend Our Lady Queen of the Angels school from first through eighth grade, and still keep in touch with many of my classmates and my first grade teacher, Sister Donna.

Q. Where are your partners from?

A. Winemaker Miguel Caratachea was born in Michoacán, Mexico, the son of a bracero who worked in California. Consulting winemaker Steve Lagier is a Californian. The identity of other “Punch People” must remain confidential, because they make wine for other elite vintners. They all studied at UC Davis or Fresno State.

Q. What do you miss the most about Newport?

A. Napa Valley attracts visitors from around the world, but the beach is where my heart is, specifically the waterline at 58th St. in Newport Beach. Every time I visit my mother and brother – even at Christmas - I jump in the ocean, which is what I miss most about Orange County. I also miss the unique, wholesome attitude of so many people there. That positive public spirit has dissipated with the influx of so many, but the heart is still beating.

Q. How did growing up in Orange County influence winemaking?

A. Occasionally vintners speak of being inspired by one memorable wine, but I credit the ocean. As a young boy, I could tell even before getting out of bed if the tide was high or low, clear or red, all by the aromas and sounds. The smells of the brine against the rocks, Johnson’s baby oil and suntan lotion, driftwood, dead mackerel, rusty dock parts, the incredible ever-changing colors, ignited my senses at an early age. I strive to make wine with power and subtlety, like the ocean. No product of human hands can approximate the ocean’s vitality, but wine comes the closest.