Tag: cabernet franc

This is what I call a drinking problem

This is what I call a drinking problem

There is a winery in Paso Robles – Dracaena Wines – that we have been hearing about for the past year or so.  Friends and fellow bloggers have posted about the winery’s Cabernet Franc and the reviews have been positively glowing.  On more than one occasion we visited the Dracaena website and took a closer look at their story – and it’s a really cool one.  For some reason, though, we never pulled the trigger and ordered any wine from them.  Until last week, that is.  We are not sure what happened on that particular day that compelled us to go to the Dracaena website (http://dracaenawines.com/) and order four bottles of the 2014 Cabernet Franc.  Usually we buy a single bottle just to make sure that we like the wine before making a bigger commitment.  However, at $32 a bottle (way below the Napa Valley average for any style of red wine) the value ratio was simply too high to purchase less than four.

Once the order was placed we sat back and waited for the wine and got very excited when the UPS tracking system alerted us the wine was scheduled for delivery that day.  Of course, both of us were out when the UPS truck came and all we had to show for our patience was a sticker on the front door promising that they would come back the next day.  Early evening the following day we were in the back yard and heard a truck coming up our secluded and dead-end street; at that time of day it could only be a delivery.  Both of us raced from our seating area, flew out the back gate and intercepted the UPS man in our driveway:  “Do you have something that requires a signature?” we asked him.  When he confirmed that one of our packages did in fact require a signature we knew that our wine had arrived.  It did not take us long to unpack the bottles and make the four lovely ladies feel at home.

307577D0-8A1A-4BE8-BD89-0DF9EC4729EF
Aren’t they beautiful?

We have read about people who, when their wine arrives, put it away and save it for some time in the distant future.  We are not those people.  Five minutes after rescuing the wine from the UPS box, we had popped the cork and poured the first two glasses.  And the next night?  Yes, we had more of the 2014 Dracaena Wines Cabernet Franc.

IMG_2906
We enjoyed it as much the second day

At the rate we are going we will run of the Dracaena Cab Franc before the end of this upcoming weekend!  We will try to be disciplined enough to set aside a bottle or two to enjoy in the coming months – especially now that we have learned that the 2014 Cab Franc is sold out and the 2015 is just being bottled.

Most Americans consume Cabernet Franc not as the exclusive or even primary grape in a bottle of wine, but generally as a smaller percentage blended with Cabernet Sauvignon.  A number of producers in the U.S., however, are making 100% Cab Franc (the 2015 Dracaena will be exclusively Cab Franc) or blends where Cab Franc is the majority grape.  For an excellent primer on the grape that is in fact one of the “parents” of Cabernet Sauvignon read this article:  Jancis Robinson on Cab Franc.

When we took our first sniff of the Dracaena Cabernet Franc, the aroma took us completely by surprise.  Often, Cab Franc has a very strong vegetal aroma, in particular bell pepper; we have tasted several Cab Franc’s with people who were turned off by the bell pepper aroma and flavor. (If you want to know why wines have the aroma and flavor of bell pepper, read this easy-to-understand article:  Why some wines taste like bell pepper).  With its super-value price of $32, we were definitely anticipating that the Dracaena Cab Franc would come across a bit young, harsh, and definitely have the strong vegetal/bell pepper aroma and flavor.

We could not have been more wrong.  The Dracaena Cab Franc was smooth, delicate, balanced, and sophisticated.  For several minutes after pouring the wine into the glass we were stuck on the first step of the three-step wine tasting process (“sniff, swirl and sip”).  We couldn’t seem to get past “sniff” because the Dracaena Cabernet Franc was so richly aromatic.  On the nose, the wine resembled something you might expect from France, and this expectation was reinforced on the palate as well.  The tannins were present but not overpowering and overall the wine balanced fruit and acidity very nicely.

We have some wines that we call “Tuesday night wines,” usually wines lower in cost and where a price-quality compromise has been considered.  On the other end of the spectrum are our “going out wines”:  those that are good enough to take to a fine restaurant and share with good friends.  The 2014 Dracaena Cabernet Franc is a “going out” wine . . . but at a Tuesday night wine price.  An American wine this good for $32.00 a bottle is an absolute find and an impressive addition to the roster of excellent Paso Robles wines.

Now that we know the 2014 Dracaena Cabernet Franc has sold out, we will try our best to hold out and not consume the last bottle until the 2015 release is in sight.  With our shaky self-control, however, we may not make it!

 

John & Irene Ingersoll

May 24, 2017

Advertisements
Got Melka?

Got Melka?

glass-of-milk
Who needs milk when you can have Melka?

According to a famous 1990’s advertising campaign,”milk does a  body good.”  We subscribe to the philosophy that wine –  good wine – also does a body good.  We recently met Sylvie Laly, the wonderful Sales and Wine Director for Napa Valley winery Melka Wines, who was gracious enough to share some of their wines with us.  After tasting one of their white wines and four reds, we can say that “Melka does a body good” as well.

We first heard about Melka wines through a recommendation from a sommelier at one of our favorite Napa Valley restaurants (Torc in downtown Napa) and enjoyed a bottle or two there.  We also were pleased to learn that some of their wines can be purchased at select Total Wine & More stores (with one conveniently located just 100 yards from work).

In total, Sylvie shared five wines with us, starting with the 2014 CJ Cabernet Sauvignon, named after Philippe and Cherie Melka’s children, Chloe and Jeremy.

img_2650
When in Napa …you have to make a great Cab

The CJ Cabernet is the most mass-produced of the Melka wines – if 1,800 cases counts as “mass production.”  This wine is 76% Cab with Petit Verdot, Cab Franc and Merlot blended in as well.  This wine is way too good to be anyone’s “Tuesday night wine” – it was luscious and bold, with a fine balance of fruit, acidity, minerality and tannins.  But at a $75.00 price point the wine is quite a value as it priced far less than Napa Cabs of similar quality that cost 50-100% more.

 

After finishing the CJ Cabernet, we moved on to the 2014 Melka Majestique – a 100% Syrah from the Paderewski vineyard in Paso Robles.

img_2652
Que Syrah, Syrah

Only the fourth vintage from this vineyard, the Majestique Syrah was one of the better California Syrahs that we have consumed:  complex with many layers, both in terms of aroma and flavor.  The Majestique had strong blackberry and blueberry notes but also was bursting with pepper and spice to deliver a balanced finish with surprisingly restrained tannins.  This is not a wine to sip while sitting by the pool or even reading a book on a rainy day – it will be better paired with food that can stand up to its bold flavor.

Sylvie followed the Syrah with the 2013 Proprietary Red from La Mekerra Vineyard in Knights Valley.

img_2653
An unusual Proprietary Blend that is unusually good!

Each year, winemaker Phillipe Melka strives to achieve as close to a 50/50 combination of Cabernet Franc and Merlot as he can.  For the 2013 vintage, the wine was 53% Cab Franc and 47% Merlot.  Like most of the Melka wines, the production quantities are small – only 400 total cases produced.  In our opinion, the Melka Proprietary Blend was their best wine – luscious, velvety, powerful, spicy with a strong tannic finish.  A more common blend in both Bordeaux and Napa would be Cabernet Sauvignon and Merlot, rather than Cabernet Franc and Merlot. Nevertheless, we think this wine holds its own against some of the most famous Napa Cabernet Sauvignon-anchored red blends at any price.

Our next wine was the 2013 Metisse from Napa Valley’s Jumping Goat Vineyard – a Cabernet Sauvignon with 13% Petit Verdot and 5% Merlot.

img_2654
When in Napa …you must make a Big Cab

This is Philippe Melka’s “Big Napa Cab” – 15.8% alcohol, aged 23 months in 80% new French oak barrels.  However, we don’t want to leave our readers with the impression that this wine was a typical Napa Cab “fruit bomb.”  For sure, the aroma and flavor of the wine are driven by dark fruit – blackberry and plum; but the wine is also complex, layered, sophisticated and nuanced and we imagine that over the course of an entire bottle the flavors would continue to unravel.

Too quickly we arrived at our last wine to taste – the 2014 Mekerra Proprietary White, Knights Valley, which is 97% Sauvignon Blanc and 3% Muscadelle.

melka-sav-blanc
A lovely wine made from grapes grown at nearly 2,500 feet elevation

When Sylvie told us that the wine had undergone 100% secondary (malolactic) fermentation and had been in French oak barrels for nearly two years, we were not sure what to expect.  What we found in the glass, however, was a splendidly balanced white wine with none of the over-oaked aroma or flavor that you often find in California white wines.  There was plenty of fruit on the palate – citrus and melon – but the wine was also crisp and had enough acidity to provide a long finish.  We learned that the grapes for the Melka Sauvignon Blanc are sourced from Knights Valley, a vineyard location in Sonoma County with an elevation of over 2,300 feet.

If you pick up some Melka wine, make sure to take a close look at the label, each of which contains a close-up photo of the eyes of co-owner Philippe.  For each series of wine (Mekerra, Majestique, Metisse), his eyes change color.  For instance, on the label for the wines from Mekerra Vineyard, his eyes are blue (because Mekerra is the name of a river).

We look forward to tasting wines with Sylvie again when Melka’s winery opens.  Be sure to check out Melka wines at their website:  Melka Wines.

John & Irene Ingersoll

February 14, 2017

A Wine Rating System That Makes Sense To Us

IMG_1560
A wine rating legend – Robert Parker

We recently visited VGS Chateau Potelle in Napa Valley’s quaint town of Saint Helena and encountered a wine rating scale that we think has some appeal:  VGS.  Even casual wine buyers are familiar with the more common 100-point wine rating scale that Robert Parker first introduced in the 1980’s in The Wine Advocate.  Since Parker introduced this scale, it has been adopted by virtually all wine publications.  This rating scale has some appeal, especially in the United States where most schools and universities grade on a scale of 0 to 100.  A zero equates to total failure and a 100 suggests perfection.

While we find the 100 point scale to be useful, the “VGS” designation that we learned about at Chateau Potelle is one that we think could have broad appeal to the full gamut of wine consumers – snobs and novices alike.  When we sat down last week at VGS Chateau Potelle for our tasting with Shelby, we figured “VGS” stood for the name of a corporate parent or ownership group.  In our defense, it was our first visit to the winery and we knew little about them other than we had tasted a luscious bottle of their 1996 Zinfandel at Alice Water’s famous Chez Panisse in Berkeley the week before.  “So,” we asked, “who or what is ‘VGS’?”  “That stands for ‘very good shit,’ she explained.  At first we thought this was a gag but it turns out that the letters do in fact stand for those descriptive words.  As the story goes, some visitors to the winery many years ago described the Chateau Potelle wines as “very good shit” to the winemaker, Jean-Noel Fourmeaux. Apparently, he was not offended by this designation and latched onto the letters “VGS.”  Over the years, VGS has become a more prominent feature in the winery’s branding to the point where, today, both the tasting room and the bottles are branded “VGS Chateau Potelle.”

Without reservation, we can say that the 1996 Zinfandel that we had at Chez Panisse was VGS. We decided to taste the current Chateau Potelle Vintages to see how they ranked on the scale.

We sat down for a paired tasting – four wines overall with a small bite to complement the wine. We started with the 2014 Chardonnay, which was paired with Vichyssoise with Dungeness crab.  We have to say, the bites were delicious, not surprising when we found out that they are provided by one of Napa’s highest-rated restaurants, Michelin-starred La Toque.  Given that Chateau Potelle’s winemaker is from France, we were expecting more of a French-style Chardonnay – crisp, bone dry, no oak, and very light in appearance.  Instead, the Chardonnay turned out to be very yellow, similar to the Chardonnays made in Napa in the “California style.”  However, the flavor was not buttery like a typical California Chard – it was a mix of both styles both in terms of color, aroma and flavor.  Overall, a nice wine.

Our second wine was the 2014 Zinfandel – nearly 20 years younger than the wine we enjoyed the previous weekend – paired with bacon rillette.  We found the 2014 Zin to be a very nice wine – balanced fruit, spice, smooth tannins and a nice silky texture.  It was difficult not to compare it to the 1996, and in that comparison it could not hold up as the older wine had such intriguing texture and flavor.

img_2665

Our third wine was the 2014 Potelle Two – a quasi-Bordeaux blend; we say “quasi” because in addition to the traditional Bordeaux blend varietals of Cabernet Sauvignon, Cabernet Franc and Petit Verdot, the winemaker has blended Syrah and Zinfandel.  This wine was very balanced and drinkable for such a young red wine and paired nicely with a Spanish Idiazabal cheese.

img_2664

The fourth and final wine was Cabernet Sauvignon from Napa’s Mount Veeder appellation, paired with Niman Ranch beef.  With just over 75% of its grapes coming from Cabernet Sauvignon, the wine is labelled a Cab but could easily be considered a proprietary blend as it includes Petit Verdot, Merlot, Cab Franc and Malbec. The wine was very balanced but more powerful than the Potelle Two, with a stronger and longer finish and stronger tannins.  Also, there were more layers of flavor in the Cab – something that can be cellared and enjoyed for years to come.

We enjoyed the wines and had the good fortune to be attended by Shelby who not only shared her deep knowledge of the wines with us but also engaged us in a lively conversation about her Armenian family and the current state of U.S. politics.  We also enjoyed the tasting room which is cozy and arranged in away that allows groups to enjoy sit-down tastings with a fair amount of privacy and personal attention.  There is also a lovely outdoor area that felt very much like a French garden that we would have loved to enjoy had it not been raining for what felt like the 100th consecutive day in 2017.  When we get back to Chateau Potelle to try some more VGS, we will choose a sunny day and have our tasting outside.

We’re not sure a new rating scale for wine will catch on, but we would like to propose three levels for wine quality:
“S” – for truly shit wine, the one that you regift as soon as you get it, or use it for cooking.  Not even good enough to be a “Tuesday night wine.”

“GS” – for wines that are good shit; not very good, just good.  Definitely worthy of Tuesday night but also good enough to take to a restaurant for date night.

“VGS” – for the very good shit wines that you drink for special occasions and hide from  friends or family that can’t tell the different between S, GS, or VGS.

What do you think – can this rating scale catch on?

John & Irene Ingersoll

February 10, 2017

Old-fashioned new wine co-op in Napa

http-americanhistory-si_-edu-sites-default-files-welcome-sign_0-jpg
When winemakers used to work together

Today we made our third visit to Holman Cellars, a winery in Napa where some really interesting wines are being made.  What keeps drawing us back is the unique setup at Holman Cellars, where there are multiple winemakers and wine labels working out of the same space, sharing the same crush pad, and learning from each other’s successes (and occasional mistakes).  This may not sound so unusual but today’s Napa Valley is dominated by huge estate vineyards and high-volume wineries producing tens of thousands – or in some instances, hundreds of thousands – of cases annually.  Many wineries are owned or being acquired by international mega-corporations, including some of the most well-known family wineries in the Valley.  Without question, the wine industry has turned into a very competitive business.

It bears remembering, however, that before Napa Valley was one of the worlds’s most respected wine regions, wineries were still struggling to find the right balance of viticulture and enology.  The wineries of mid-20th Century Napa Valley – Mondavi, Beringer, Freemark Abbey, Inglenook – realized that they could not succeed individually, but rather would need to succeed together.  In 1944, seven vintners formed the Napa Valley Vintners, which today boasts over 500 members.  There are many stories of the early “pioneer” winemakers helping each other out with tools or equipment, lessons learned and shared successes.

This “pioneer” spirit is alive and well at Holman Cellars, which is also home to Newberry Wines and Cadle Family Wines.  This afternoon we had the pleasure of being hosted by Brian Newberry, the man behind the Newberry label.

img_2572
Brian Newberry telling us his story

Brian makes wine using the same small crush pad as Jason Holman and Kevin Cadle and they also share barrels and other equipment.

holman
Barrel room tasting spot at Holman Cellars

Compared to many other wineries, their space is small but they have a cozy tasting room as well as a large table for tasting inside the barrel room itself.  We tasted the white wines in the tasting room and moved into the barrel room to taste the reds.

One of the great things about wine tasting at a cooperative location like Holman is that you get to try wines from multiple labels.  Each time we’ve been to Holman, we’ve seen each of the winemakers pour not only their own wines but also the wines from the co-op partners.  This afternoon we had the chance to taste not just Brian’s Newberry label but also a couple of Kevin’s Cadle Family wines as well as a wine from Jason Holman’s Uncharted label.

Our first wine was a 2015 Newberry Chenin Blanc, a real treat for us as there are very few wineries in Napa that still make wine made from this grape variety.

In the 1980’s there were still over 2,000 acres planted to Chenin Blanc, compared to less than 100 acres based on a recent survey.  Vineyard owners have systematically torn out Chenin Blanc and replaced the acreage with vines that make more economic sense:  Cabernet Sauvignon and Chardonnay.  Brian Newberry was able to find a unique vineyard in Yolo County, tucked up against the Sacramento River, and works closely with the vineyard owner to grow and deliver the best grapes for his Newberry Chenin Blanc.  We really enjoyed the wine which was crisp, bone-dry (no residual sugar), and aged in a combination of stainless steel and neutral French oak.  In other words, “our type of white wine”:  balanced with strong acidity and minerality but with plenty of fruit flavor on the finish.

Our second white wine was from Kevin’s label – 2015 Cadle Family Gewürztraminer.  Like the Newberry white, the Cadle Gewurtz was crisp and dry but also a nice balance of acidity/minerality and fruit flavor.

Too often, Gewürztraminer can be overly sweet and syrupy, drinking more like a dessert wine than something you want to consume on its own or with appetizers or fish.  Cadle’s version, however, was made the way we enjoy it and could definitely be enjoyed with or without food (we’re imagining a good book and a fire).

After tasting these two whites, we moved to the wooden table inside the barrel room to taste three red wines – one each from the Newberry, Cadle and Holman labels.  Our first red wine was a 2015 Cadle Family Sangiovese, a full-bodied wine with flavors of black fruit, spices and medium tannins on the finish.

Kevin sources the Sangiovese grapes from Knights Valley in Sonoma County, a location that has elevations ranging from 500 to over 1,000 feet.  We have had Sangiovese wine from a few wineries in Napa Valley, one in Oregon, and several in Italy and we would stack the Cadle offering up against any of them.

The second red wine offering was Newberry 2014 Cabernet Franc, a varietal that more often is used for blending with other wines, typically Cabernet Sauvignon or Merlot.

Not so many wineries make a single-varietal Cabernet Franc, although several in Napa Valley now do.  The Newberry Cab Franc was simply delicious with a velvety mouthfeel and plenty of acidity and spice to complement the cranberry and cherry flavors.

Brian sources his Cab Franc fruit from Rutherford, one of the best sources in all of Napa Valley for Bordeaux-type varietals.  The vineyards that he pulls his fruit from are at a high elevation, around 600 feet above sea level.  We were intrigued by the color of the Cab Franc – ruby and garnet but much lighter than we often see with wines made exclusively from this varietal.  Brian’s Cab Franc was translucent and could almost have passed for a dark Pinot Noir.  Newberry refuses to add color as other wineries admit to doing.

Our final red wine was a proprietary red blend from Jason Holman’s Uncharted label.

The 2012 Uncharted red blend was also delicious but different from many of the other red blends that we have tasted in Napa Valley.  Jason sources his fruit from Coombsville, a well-known AVA in Napa Valley, but his wine is more complex than many other wineries’ proprietary red blends.  It is typical of Napa red blends to be super high in alcohol and very fruit-forward – a style that we enjoy drinking from high-quality producers, by the way. However, Jason’s Uncharted Proprietor’s Blend balances the flavors of dark fruit with acidity and minerality and strong tannins on the finish.

Having tasted wines from three winemakers in the Holman cooperative, it is clear that a singular approach to making wines binds them together:  buying high-quality fruit and making wines that are clean, crisp and true to the terroir where the grapes were grown.  Another thing that binds these winemakers together is their interest in exploring varietals that are not necessarily “typical” of Northern California wine regions.  Brian, Kevin, and Jason are making a wide range of different wines and willing to source them from different vineyards both in Napa Valley and elsewhere.  As we were leaving the wine tasting today, Brian showed us a barrel that Jason Holman is using to age a wine blend that, if we heard him correctly, holds 43 separate grape varietals!  What emerges from this barrel may be a fantastic and delicious blend … or it may be a horrible disaster.  Either way, the guys are going to enjoy the process of having experimented with something new – the kind of pioneer spirit that marked the early days of Napa Valley and is starting to show itself again in some great micro-wineries across the Valley.

John & Irene Ingersoll

December 30, 2016

Heart is Good for the Wine

img_2496
There is a heart inside the Ehlers logo

Over the past decade or more, numerous reports have suggested that red wine is good for the heart.  At one of our favorite wineries in Napa, the heart has been very good for the wine as well.  As the picture above shows, inside the “E” in the Ehlers logo there is a heart, an homage to the legacy of the founders and the cause that is a big part of the winery’s purpose today.  Many wineries in Napa Valley are owned by large beverage conglomerates or international wine enterprises.  Ehlers Estate is unique in that it is owned by a charitable foundation, the Leducq Foundation, which is dedicated to funding research in cardiovascular and neurovascular disease.  This foundation was formed in 1996 by the founders of Ehlers Estate and today proceeds from tasting fees and wine sales help fund the Leducq Foundation’s activities.  This is one winery where members and visitors can be confident that their money not only delivers high-quality wines but truly has a charitable purpose and impact.

We have been members of Ehlers since just after our move to Napa Valley and we visit as often as we can.  This past weekend, we took relatives visiting from Miami to Ehlers, their first ever visit to a winery.

img_2490
Feeling welcome

There are many things that we like about Ehlers, beyond the direct link between their wine business and their charitable operations.  One of our favorite aspects of Ehlers Estate is its location and story.  Although the Leducq family started producing wine in this century, the property was originally planted with vines and olives in the late 1800’s by Bernard Ehlers.  In 1886 Bernard finished construction of a stone barn on the property, a building that (with a bit of modern renovation) is still standing and serves today as Ehlers’ winery building and tasting room.

ehlers tasting room exterior.jpg
Exterior of the Ehlers tasting room

Original beams of wood and stone walls are still visible from the original construction but the interior has been refreshed with colorful furniture and many paintings hanging on the walls.

ehlers-interior-tasting-room
Interior of Ehlers Estate tasting room

Despite the ravages of  phylloxera, the long period of prohibition and ownership changes along the way, the property Ehlers sits on has been continuously producing wine for over 120 years. While there are no vines remaining from 1886, the original olive groves are still on the estate.

Another thing that we love about Ehlers is their commitment to sustainable farming.  Since 2008, they have been certified organic;  no chemical herbicides, pesticides, or synthetic fertilizers are used in their vineyards.

ehlers-mustard
Vines and mustard

The Ehlers wines – Sauvignon Blanc, Petit Verdot, Cabernet Franc, Merlot, and Cabernet Sauvignon – are produced in a style that is as much Bordeaux as it is Napa. The wine making team at Ehlers Estate firmly believes in making wines that reflect the unique terroir – the diverse soil types and the microclimate.  An important difference between Ehlers and most other Napa Valley wineries is that they do not employ seasonal vineyard labor or outsource to outside companies for their vineyard management.  They have a full-time team that handles all of the work in the vineyard:  planting, weed and pest control, pruning, canopy management, and harvesting.  Maintaining a full-time staff throughout the year ensures a consistency in the way the grapes are grown.

During our visit this past weekend we enjoyed four different Ehlers wines; as always, we started with the Sauvignon Blanc.

img_2489
Crisp Ehlers Sauvignon Blanc

Like all of the Ehlers wines, the Sauvignon Blanc – the only white wine they produce – is crisp, rich, and bone dry, with zero residual sugar.  There has been no malolactic fermentation and no new oak was used in the aging of the wine.  A perfect wine with food or to sip with friends or alone with a good book.

The remainder of our tasting consisted of Merlot, Cabernet Franc and Ehlers’ luscious “1886” Cabernet Sauvignon.

img_2495
Ehlers Estate Merlot
img_2493
Ehlers Estate Cab Franc
img_2492
Ehlers Estate Cabernet Sauvignon “1886”

We enjoyed all three wines and have always been big fans of the Ehlers portfolio of red wines.  Certainly, the most impressive wine is the 1886 Cab, but the Cab Franc is also very structured with strong tannins and spicy aroma and flavor.  This visit, the Merlot really stood out for us and we all ordered an extra pour (or two) of the Merlot as part of our tasting.

So a winery with a great story, a beautiful location, and great wines.  What more could you ask?  How about great events? One of the reasons we have held onto our Ehlers membership while jettisoning most of our others are the fantastic events that occur throughout the year. When we visited this past weekend, there happened to be an open house with great food and an array of local artists and craft sellers in the tasting room.

There was quite a spread which we sampled along with our wine.  Our family from Miami had a great time and we didn’t have the heart to tell them that every tasting doesn’t have such a bountiful spread.  It’ll be difficult to take them to another tasting if there’s not an event going on – they may feel let down.

John & Irene Ingersoll

December 7, 2016