So you are heading to Santa Barbara and want to know where to taste wine…

Sunset Au Bon Climat

I was asked recently about insights into visiting Santa Barbara. My brain goes a little crazy then, filled with all the wonderful options. It’s no secret that I love this area and it’s people. As I set out to jot down some notes, it occurred to me that I am asked this quite often. And while Crushed Grape Chronicles has loads of information on Santa Barbara, I do not have one concise blog post that details the highlights as I see them today. So here I am, putting together my SBC highlight reel. Keep in mind that there will be omissions. Some because there is only so much room in a highlight reel and some because I have yet to discover them. So if you come across one of these omissions, please feel free to add your SBC favs in the comments section!

When you say Santa Barbara, the first thing that comes to mind is the beach, and the city of Santa Barbara. So we will start there. Just know that Santa Barbara is so much more than that.

The City of Santa Barbara

Stearns Wharf and the Beach

Evening view from the Conway Family Vineyards Deep Sea Tasting Room on the pier in Santa Barbara

 

 

Go straight to the beach. You know you want to. You can head out onto Sterns Wharf where there are restaurants and a tasting room. The Conway Family’s Deep Sea Tasting room is a great place to start. They have a variety of wines that they source from coastal vineyards and you can’t beat the ocean view, I mean you are ON the ocean, not just on the beach looking at it! And a meal at The Santa Barbara Shellfish Company is perfect, especially on a cloudy day. If you can manage to pack into this tiny place at the far end of the wharf you will indulge in some soul warming seafood.

The perfect place for a quick overview: The Valley Project

AVA Santa Barbara Elkpen Mural

AVA Santa Barbara Elkpen Mural

But the city beckons and I suggest your first stop be to the The Valley Project– AVA Santa Barbara
This project started by Seth Kunin will give you an overview of Santa Barbara County. This county contains multiple AVA’s (American viticulture Areas), which differentiate climate and soils within wine growing areas. The beautiful Elkpen chalk mural that spans the entire wall behind the tasting room bar will give you an overview and the pourers are there to discuss the differences in the wines and areas with you. Expect them to pull out soil samples to show you.

Super quick tutorial on Santa Barbara County

Santa Barbara lies in a unique area that separated from the plates along the coast. Over the past twelve million years this little section shifted and created a Transverse valley. This means that the valley here runs east west as opposed to north south like all the other valleys on our coast. The transverse valley and the microclimates within it led to a place where you can grow an amazing variety of grapes in a relatively small area. On the western edge the valley is cool and is perfect for growing Pinot Noir and Chardonnay. As you move east the valley warms by a degree a mile! This makes the middle section perfect for Rhone varieties like Grenache, Syrah, Mourvedre and Roussanne and as you continue to the east side where Happy Canyon lies, you have enough heat to support those Bordeaux varieties like Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and Sauvignon Blanc. Read more about it in The varied and amazing wines and wineries of Santa Barbara County

The Funk Zone and Urban Wine Trail

So now that you are armed with a little background, you can decide where to go next. The Funk Zone is home to lots of little urban tasting rooms. If you are looking to just hang and drink wine and enjoy the sunset in a set of board shorts barefoot, you can march right down to Municipal Winemakers . The funky laid back atmosphere here is ultra relaxing. If this is your style, you can check out our article Municipal Winemakers and the “Funk Zone” wineries

Wine Collection of El Paseo

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If you are not in your board shorts there is the El Paseo further up State Street. Here you will find the tasting room for one of the grand daddies of Santa Barbara Wine Au Bon Climat (ABC to those in the know, which now you are!). Margerum Wine Company  is located here also, along with Doug Margerum’s restaurants the Wine Cask and the Intermezzo Wine Bar. Grassini, known for Happy Canyon Bordeaux style reds and gorgeous Sav Blancs is also here as well as  Jamie Sloane Wines, where you will often find Jamie himself behind the tasting bar pouring.   There are a few more tasting rooms here that I have yet to visit.

You can read more about the El Paseo in our post Santa Barbara’s Wine Collection of El Paseo

Into Wine Country

While you found tasting rooms, I bet you didn’t see any vineyards here in town. That’s because you have to drive inland to get to wine country. You have two options, you can take the 101 and head to Buellton or you can take the 154. The 101 will stick to the coast line until Gaviota State Park and then head north to Buellton. The 154 takes you up into the hills above the City of Santa Barbara and along Lake Cachuma bringing you out in Happy Canyon. From there you can choose to head to Solvang (the little Danish town, that is very quaint and contains most of the areas hotels) or to Los Olivos, a town of tasting rooms. Both are pretty drives, the 154 is quieter (and faster and my favorite).

Places to Taste:

Regulations in Santa Barbara are still quite strict in many areas, so you will find many tasting rooms in towns like Los Olivos, Santa Ynez, Solvang, Buellton & Lompoc, some of these are wine makers sourcing fruit and some are vineyards and wineries, who according to current regulations are not allowed to have a tasting room at their vineyards. Below is a short list of some of my favorites in each of the areas. As I mentioned before, I have yet to drink through all 300 wine tasting rooms in the valley, so please add your suggestions in the comments section below!

Quick note on tastings:

Many of the places listed below are not open 7 days a week, in fact some are only open on weekends. I have provided links to their websites so you can check on the days and hours before you go as they typically change seasonally. And, always be responsible. Drink lots of water, limit the number of tastings you do in a day (4 is really max) and spend some time in each tasting room. Michael and I typically share a tasting, we make sure we have snacks along the way (pack something!) and don’t be afraid to use the spit bucket! They are there for you to use. You can swish and spit or if that is uncomfortable, you can use it to empty your glass after you have “tasted”. If you walk into a tasting room and find the spit bucket is a tip bucket? You have come to the wrong place, and you should turn and find the door.

Los Olivos

The main drag of this small town circles around it’s flagpole. The streets are lined with tasting rooms as well as shops and some restaurants. If you are looking to stroll from tasting to tasting, this is the place I suggest.

 

Larner

Larner Tasting Room

Larner Tasting Room

Michael and Christina Larner are some of our favorite people in Santa Barbara. Michael championed the Ballard Canyon AVA and he is the founder of the Buellton Bodegas a Wine Cooperative space where wine makers have their individual space but can share some of the big wine making equipment. Their tasting room is on the corner by the flagpole (behind the antique gas station) next to the Los Olivos General Store, a gift shop that Christina runs. During the day you can grab a sandwich from Panino next door and get a glass of wine from the Larner tasting room and enjoy lunch on the patio. Michael has a background in Geology and as such he is an expert on soils. You will find a long list of interviews on many fascinating wine related subjects here we have discussed with him here Larner Vineyard

 

Tercero

tercero Wines Tasting Room

Larry Schaffer loves making wine and talking about wine. He especially loves Rhones. Typically you will find Maeapple pouring in the tasting room (she is a joy to chat with), but sometimes Larry will roll in from a busy day going in a million directions and will hold court in the tasting room. He is active in the Rhone Rangers, a passionate supporter of screw caps and footstomps his grapes.  Oh and he loves baking bread, so if you are exceptionally lucky, you might come in on a day when there is a loaf being shared in tasting room.  (the ultimate breaking bread!)
https://www.crushedgrapechronicles.com/video/tercero-wines-larry-schaffer/

Blair Fox

Blair is the Winemaker at Fess Parker. But here he makes his own wines and they are spectacular, with many single vineyard wines. His tasting room staff is well versed in the wines and the local vineyards.  We had an exceptional tasting here, talking with the staff as well as several other guests in the tasting room.  One guest had a special reserve bottle and busted it open to share tastings of.  Yep, it’s that kind of atmosphere here. They mostly produce Syrah, Grenache, Petite Sirah, Vermentino and Viognier. Alright…Vermentino & Viognier?  That makes me very happy.

Crawford Family Wines

Okay, I have yet to visit this tasting room, but I met Mark Horvath the winemaker and tasted his Sta. Rita Hills Syrah (cool climate Syrah) and really enjoyed it. Here he is on the Syrah panel this past spring speaking about this wine. Mark Horvath, Crawford Family Wines on Sta. Rita Hills Syrah

Saarloos & Sons 

Saarloos & Sons

Saarloos & Sons

Follow their blog. This place is all about family and Keith Saarloos is a joy to read. The wines here sell out fast, so if you like something, better buy it while you are here.
AND they have cupcake pairings on the weekends! Check out the video here https://www.crushedgrapechronicles.com/video/saarloos-sons-paired-withenjoy-cupcakes/

Bien Nacido & Solomon Hills Estate Wines

Bien Nacido has been providing extremely sought after fruit for a while. Au Bon Climat & Qupe built their winery (that they share) on the property to be close to this fruit. If you have ever tasted a Bien Nacido Pinot, you will remember it and be able to pick out this fruit regardless of the winemaker using it. It is distinctive. And now, they not only grow this prize fruit but they have begun making their own wine with Winemaker Trey Fletcher. They also make Syrah. Here is Vineyard Manager Chris Hammel talking about their Syrah and Bob Lindquist’s Qupe Syrah from their vineyards. Syrah Seminar 2016 SB Vintners – Episode 3 Bien Nacido

Kaena

Beautiful Tree outside the Kaena Tasting room in Los Olivos

Mikael Sigouin is also the Winemaker at Beckmen Vineyards (notice a theme?) He is originally from Hawaii and is known as the Grenache King, so I guess you know what you will be drinking here!  His tasting room is full of Aloha, I always end up having great conversations with other guests there.  Last time, we met some folks from Hawaii tasting, who lived near where I did when I was there growing up.  They knew dear friends of ours from when we lived out Makaha way.  Small world syndrome at it’s finest.  We included Mikael in our Sampling of the Incredible Winemakers of Santa Barbara

 

J. Wilkes

This is another tasting room I have yet to visit, but it is on my list for our next trip. Wes Hagen of Clos Pepe is now the winemaker and brand ambassador.  He can wax poetic on many topics, and is fascinating.  I was able to pick Pinot with him during an early morning harvest a few years ago at Clos Pepe.  He has helped create an educational tasting room for J. Wilkes and quite honestly I can’t wait to see it! Typically just open on weekends, Wes posts on his and J. Wilkes facebook pages and on Twitter other times when he will be in for tasting and teaching. You can Make a Reservation on the website ahead of time also.

Carhartt

Los Olivos Carhartt

Los Olivos Carhartt

This is where you finish your day. It is the tiniest tasting room in the world they claim, with just 3 stools at a small bar. Luckily, the back patio opens up (and fills up) at the end of the day. The Carhartts, yes, they are those Carhartts, of work clothes fame, grow grapes and make wine as a family affair. This place is casual though, as handsome young men often pad around the back patio barefoot pouring wines. Here is a throwback piece from way back in 2011 when we first discovered them. https://www.crushedgrapechronicles.com/santa-barbara-and-los-olivos-part-2/

Buellton:

If you have seen Sideways, you will know Buellton. The restaurant Miles meets Maya in, is none other than The Hitching Post II. (They, by the way make their own Hitching Post wines). There are several tasting rooms in the area here are two of my favorites.

Cold Heaven

Coldheaven Winery

Coldheaven Winery

This is the place if you like cool climate Viognier. Morgan Clendenen (yes, you recognized the name, she used to be married to Jim Clendenen of Au Bon Climat) pioneered cool climate Viognier, and she also makes Pinot Noir. We had an extraordinary visit with them with  Cold Heaven Cellars – Rhone Scent-ual Experience

Alma Rosa

The Beautiful Tasting Room at Alma Rosa in Buellton

The Sta. Rita Hills wine growing region was pioneered by Richard Sanford. While he no longer owns and runs Sanford Winery, this legend in this area now has a new winery called Alma Rosa. The tasting room is conveniently located next to Industrial Eats, off of Industrial Way in Buellton. Get a little bit of his history here.

Lompoc:

This place looks as different from Wine Country as you can get.  When you drive out 246 toward the ocean and Vandenberg Air Force Base, the vines end and you run into an Industrial Park Area.  This is the Lompoc Wine Ghetto.  The beautiful irony is that Lompoc was first founded as a Temperance Colony back in 1874.  The Ghetto has lots of wineries, but further into Lompoc you will find more wineries and tasting rooms.

Longoria

Longoria 2014 Albarino in the garden

Rick Longoria is quiet, soft-spoken and decidedly unpretentious. He quietly tries to blend in with the crowd at the Grand Tastings in Santa Barbara. A couple of years ago I had a lovely conversation with him at his table there.  And he is a joy to speak with.  He beams while telling you about his wines. His vineyard is Fe Ciega in the Sta. Rita Hills AVA. In addition to his award-winning Pinot Noirs (Lovely Rita is one of my favorites…a wine that once you taste it, you long for), he also makes a wonderful Albarino sourced from Clover Creek Vineyard in the Santa Ynez Valley.
https://www.crushedgrapechronicles.com/little-longoria-albarino-shellfish/

Brewer-Clifton

Founded by Greg Brewer and Steve Clifton in 1995. Back then they were working at other wineries. In 2005 they started growing their own grapes and 2012 was their first estate vineyards vintage and their 2012 Sta. Rita Hills Pinot was named the #8 Wine in Wine Spectator’s Topp 10 of 2014. Here you will taste Sta. Rita Hills Pinot & Chard. Ask about stem inclusion. You will find an older piece I wrote about a tasting we did at Brewer-Clifton here.

Transcendence

We met Kenneth “Joey” Gummere at an event at Sunstone Winery sponsored by the Santa Barabara Vintners. He and several other wine makers were there showing off some of their wines. He and his wife Sarah are dedicated to making cool-climate Syrah, Pinot and Chard. I had a fascinating conversation with him about temperature control with his wine making process. He’s a really nice human, who is a joy to speak with AND he makes great wine. I will admit that I have not been to the tasting room, but I look forward to getting there!

Sandhi & Piedrassi

It’s time to go ghetto, Wine Ghetto that is. In a semi-industrial area of Lompac on the road in from Sta. Rita Hills you will find warehouses with roll up doors housing wineries. The office space next to each warehouse becomes the tasting room. Sandhi and Piedrassi share a winemaker Sashi Moorman, who also is the head winemaker for Pence Ranch and Stolpman. Sashi’s wife Melissa makes bread which is available (and in demand) in the tasting room. Sandhi is a project he works on with Sommelier Rajat Parr and Charles Banks. You will need to make an appointment but it is worth it. While I have not tasted in this tasting room, I was blown away by the elegance of the Chardonnays that I tasted back when they had a tasting room tucked away behind Matteis Tavern in Los Olivos.

Stoplman

Stolpman's Little Red Cottage tasting room in Los Olivos

Stolpman’s Little Red Cottage tasting room in Los Olivos

Stolpman has their vineyards in Ballard Canyon, but they have a tasting room here in the Lompac Wine Ghetto as well as one in Los Olivos. Tom Stolpman founded Stolpman Vineyard in Ballard Canyon. His son Peter manages the vineyard. Sashi Moorman as I mentioned before, is their winemaker and the Grape Whisperer himself, Ruben Solorzano is their Vineyard Manager. This vineyard did a lot of the beta testing of grapes for Ballard Canyon. They planted everything and waited to see what worked. There’s a lot of patience that goes into that. They found Syrah was the perfect match and indeed Syrah has become the flagship wine for Ballard Canyon. They are not afraid to experiment and they have some huge concrete tanks that they use for wines. Give them a taste and ask for stories and make sure to taste “Ruben’s Block”. In this post on the Syrah Seminar, Peter speaks about the Estrella River Clone from the Zaca Mesa Black Bear Block that is used in the Stoplman’s 2013 Original Syrah.

Foxen Canyon & the Santa Maria Valley

When you hop on Foxen Canyon Road you get more than Foxen Canyon. This road takes you all the way up into some of the great vineyards in the Santa Maria Valley.

Zaca Mesa

Zaca Mesa pathway

Zaca Mesa pathway

Before Au Bon Climat, before Qupe and so many others, there was Zaca Mesa. Many of the greats in Santa Barbara Wines did a stint here before opening their own wineries.  You can see more about that  in Zaca Mesa University” Santa Barbara Wine Seminar Spring 2015 – The Highlight Reel

Zaca Mesa is beautiful early in the day. When the fog weaves through the big coastal oaks it’s either ethereal or creepy (I vote for ethereal, cause after all, they have wine!)
They are dog and kid friendly and on Saturdays they have baguettes. There is a giant Chess set in the courtyard to play.
What to expect to taste: Roussane, Grenache Blanc, Viognier, Pinot Blanc, Syrah (the Syrah from the Black Bear Block is highly sought after and well respected), Grenache, Mourvedre…yep, are you sensing a Rhone theme? And they do have a Pinot.

Foxen & 7200

The valley side of Foxen 7200 “The Shack”

This is the same winery, just with two tasting rooms, steps from each other. 7200 also known as “The Shack” is in an old blacksmith shop and was the wineries original tasting room. Foxen is at the top of the hill, their solar powered tasting room, where you will find their Rhone & Burgundian style wines. “The Shack” is the place to go for atmosphere. You are open to the elements and often can see the resident bobcat prowling the hill outside. Bill Wathen and Dick Dore founded this winery back in 1985.

Riverbench

The Vines we watched being planted at Riverbench are getting bigger!

Riverbench is on Foxen Canyon Road in the Santa Maria Valley. They grown Pinot and Chardonnay Pinot Meunier and a little Albarino for Kenneth Volk, who is just a stones throw away. Clarissa Nagy is their winemaker. In addition to Pinot and Chard they craft sparkling wines. We spent a morning at Riverbench doing a vineyard tour with Vineyard Manager Rawley Hermreck and learned how to hand dip bottles for the wax cap, which Rawley does mostly himself. We also watched a new block of vines put in out front and have been able to continue to watch these grown. You can read about our tour here https://www.crushedgrapechronicles.com/riverbench-vineyards-winery-tour/ They also have a tasting room in Santa Barbara’s Funk Zone.

Presqu’ile

The Presqu’ile Tasting Room

Presqu’ile Winery has grown to be one of our favorite spots in the Santa Marie Valley. The winery sits up on a hill and is a gravity flow winery.  The view here is stunning, on a clear day you can see the ocean, and this place does hospitality right. If you have an electric car that needs charging, never fear, there are two charging stations. And they have a wonderful light food menu with truly spectacular cheese and charcuterie boards to enjoy with the wine. We spent a morning here for an event which brought together 4 winemakers all making wine from fruit from these vineyards. The event was held on the crush pad at the top of the winery (remember gravity flow). We again attended the Big Bottle Bash at the winery during the 2014 Vintners Spring Weekend in Santa Barbara.

Santa Rita Hills:

This is the Western part of the area, where the climate is cooler and Pinot and Chardonnay thrive.  You will find vineyards on both sides of the 246, but for a more complete look at this area, make sure to take a drive on Santa Rosa Road, where the first vineyard in this area Sanford & Benedict was planted.

Sanford WinerySanford Winery

I spoke about Richard Sanford earlier with Alma Rosa. Here is an opportunity to see the amazing winery he built before Alma Rosa. Now owned by the Terlato Family, the winery retains the beautiful buildings and exceptional vineyards that Richard Sanford built. The tasting room is in the middle of the La Riconada Vineyard on Santa Rosa Rd. Made to be sustainable the walls are adobe bricks and are 30 inches thick to keep the interior temperature cool. The lumber is from recycled timber.
Just down the way you will find the Sanford and Benedict Vineyard. The vines here grow some of the most prized fruit in these hills. Sanford & Benedict Vineyard was first planted in 1971 and is home to some of the oldest Pinot Vines in Santa Barbara County.

Hilliard Bruce

The new Hilliard Bruce Winery in the Sta. Rita Hills of Santa Barbara

This stunning tasting room is appointment only, but it is well worth it. John Hilliard and Christine Bruce beautiful wines (John handles the Pinot Noir & Christine the Chardonnay). Be in touch a few days in advance. We had a wonderful visit with them before the winery was even built. The start of the series is here

Santa Ynez Valley/Los Olivos District:

The Santa Ynez Valley, actually covers quite a bit of space!  The AVA itself encompasses the entire lower section of Santa Barbara County.  Within this AVA you will find the Sta. Rita Hill AVA, Ballard Canyon AVA, Happy Canyon AVA and the newly approved Los Olivos District AVA.  The 3 wineries listed below are actually within the Los Olivos District.

Buttonwood:

Buttonwood Farm Winery & Vineyard

Buttonwood is not just a vineyard, it is a farm. They have a farmstand with seasonal fruits and vegetables next to the tasting room. Michael spent a day on a winery & vineyard tour with winemaker Karen Steinwach, followed by chef demo and lunch with Chef Pascale Beale.
Buttonwood Farm, a Hidden Gem in Santa Barbara County

Beckmen

Beckmen Tasting Room

Beckmen Tasting Room

We did a vineyard walk with Steve Beckmen at the Purisima Mountain Vineyard. The event walk us through the vineyard with a bit of education on soil & vine thinning. I was lucky enough to have a great conversation with Steve as we hiked up to the high point. He gave me a run for my money, he is obviously used to climbing these hills! You can see an overview of the hike here, but there are additional videos with Steve speaking on the soils and shoot thinning also.

Sunstone Winery

Wine Dinner Sunstone

Wine Dinner Sunstone

This is a stunning (no…REALLY stunning) property. I mentioned earlier our visit to this winery when we met Joey Gummere at an event here. This was a Santa Barbara Vintners event for WBC14, with multiple wine makers. We were given a tour by Bion Rice, the wineries President and CEO, of the stunning Villa at Sunstone, which is built from reclaimed materials from villages in Marseille and Provence. We then gathered in the garden to sample wines and speak with the wine makers followed by a family style dinner. This is a premium place for Weddings and the location is stunning (did I say that before?)

Los Alamos:

Michael and I were lucky enough to spend a weekend in the Los Alamos Valley. That gorgeous photo on our homepage and as the feature image on this page, we took from the top of the Rancho La Cuna Vineyard.

Casa Dumetz

Casa Dumetz Winery

I first learned of Sonja Madjevski when she I came across “The Wine Down” a video series on The Lip.tv where she would have conversations with wine makers and farmers and other interesting Industry people. I loved the show. Sadly, it is no more, but go look it up, there are plenty of old episodes that are fascinating! She is the owner and winemaker at Casa Dumetz Wines as well as running Babi’s Beer Emporium here in Los Alamos.  She does a wonderful “Words to Live By” speaker series on Friday’s nights at her tasting room. I have had a few opportunities to speak with her, most recently at the Larner Fete in April (she sources grapes from Michael Larner). Her tasting room is a wonderful welcoming place.

Municipal Winemakers

(Yep you can find a location here too, if you didn’t already visit them in the Funk Zone, or if you just need more of their wine)

Places to Eat:

We published this article in April of 2014 and it is a great reference.
9 Great Places to eat in Santa Barbara County
Since then we have enjoyed a few more spots so I’ll include them below. Also, sadly Matteis Tavern is closed and is only available as an event venue.

Buellton:

The Hitching Post II

The Old School Steakhouse that you got to know in Sideways is here putting out classic steak dinners. You are likely to see Frank Ostini the owner and chef and a local personality in his pith helmet.

Industrial Eats

Industrial Eats in Buellton

Industrial Eats in Buellton

Jeff and Janet Olsson own New West Catering Company and they have been a stable for farm to table catering in the area for a while. Industrial Eats is their fast casual restaurant where they write the daily menu on the butcher paper hanging from a spool on the wall. The menu changes daily depending on what is fresh and available. It’s great for lunch (and it’s right next to Alma Rosa if you want to do a tasting there!) For a sampling of some of the amazing catering they do, check out the Sta. Rita Hills AVA Dinner that was set here.

Los Olivos:

Los Olivos Wine Merchant & Café

Los Olivos Wine Merchant & Cafe

Los Olivos Wine Merchant & Cafe

Great spot in the center of town for lunch or dinner and you can always pick up a few bottles of local wine. You are very likely to see wine makers here with friends or family. It’s elegant without being stuffy.  The patio is covered in wisteria and they do have outdoor seating available.  Inside is a wall of wine, a beautiful U shaped bar and fireplace.  They serve California/Mediterranean cuisine.  They also have a blog where they do interviews with local wine makers that you can find here.

Sides Hardware & Shoes

This building was previously a hardware and shoe store owned by Milburn Sides. The Nichols Brothers opened this restaurant with a made from scratch local menu.  They cure their own bacon here.  You can sit inside or on the front or back patios. They are open for lunch or dinner, but plan ahead, because it gets crowded.  The do have a larger restaurant in Santa Ynez called The Red Barn.

Santa Ynez:

Trattorio Grappolo

Michael tasted a bite of food from this restaurant at the Grand Tasting one year and we decided to head there for dinner. We were not disappointed. They do great Italian dishes. Skip the table and sit at the bar where you can watch the kitchen bustle! These guys make hustle in the most beautifully choreographed manner around the small kitchen.

SY Kitchen

Dinner at SY Kitchen with parpadelle and scallops and Gnocchi with sausage

A newer restaurant, having opened in April of 2013, SY Kitchen serves modern Italian in a beautiful farmhouse.  You can dine in the Front room, the porch or the Dining Room of the house. They also have an outdoor Courtyard which is great for cocktails.  Executive Chef Luca Crestanelli was born and raised in Verona Italy. His dishes take the inspiration from Italy and compose them from local fresh ingredients.  Ask the servers for wine pairings, they will be happy to assist.  In addition to lots of local wines, they have an innovative cocktail program and a great selection of dessert wines.

Ballard Inn and Restaurant

Ballard Inn

Ballard Inn & Restaurant

Well, it’s really in the lower part of Ballard Canyon, but that is considered the Santa Ynez Valley. This is the place for a special occasion dinner. We enjoyed the first annual Larner Winemakers Dinner here with Chef Budi creating dishes to perfectly pair with each wine. Again a place you will find tons of local wines.

Solvang:

CHOMP

A great place for burgers, fries and shakes. All-American, kid friendly and locally owned (you will probably see the owner out managing the plethora of teenage staff he teaches and employs as wait staff.)

Los Alamos:

Full of Life Flatbread

Full of Life Flatbread in Los Alamos, where you are bound to run into a winemaker

This bakery becomes a Restaurant on the weekends, and is a frequent gathering place for wine makers. You will find lots of local wines here.

On Crushed Grape Chronicles you will find information on the area and wineries as well as interviews with Winemakers. You can also find us on Facebook, Twitter and Instagram

See some of the Video’s we have made on Santa Barbara here.

The Santa Barbara Vintners website is the ultimate comprehensive place for information on the areas wineries. http://www.sbcountywines.com/

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Chad Melville – SAMsARA Sta. Rita Hills Syrah

Melville Vineyard

Syrah Panel Santa Barbara Vintners April 2016 Episode 7

The last of the winemakers to speak at the Syrah Seminar was Chad Melville of SAMsARA. He spoke on his 2012 SAMsARA Syrah from Donna’s Block at Melville Vineyards that Chad helped plant back in 1998.

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Melville to SAMsARA

When you hear the name Melville you think Sta. Rita Hills. Chad Melville worked with his father and brother to plant and build Melville Vineyards and Winery. He continues to work with Melville as their head winegrower. With his own label, SAMsARA, Chad is able to do small batches and take a few more chances in the wine making process. The winery is garage/warehouse in Lompoc. Their home page gives you the definition of their name, it is originally Sanskrit and in Buddhism speaks of “the process of coming into existence as a differentiated moral creature” and in Hinduism of “the endless series of births, deaths and rebirths to which all beings are subject”.

The SAMsARA Syrah from Melville Vineyards

The Syrah Chad had with him was a 2012 Melville Vineyard Syrah. This was pulled from 5 rows of Donna’s block at Melville.  Donna’s Block is in the Northwest section of their Estate Vineyard and is planted on 20 feet of sand.  It was 50% whole cluster which will give you more tannins and structure, native yeast, basket pressed and in barrel for about 2 years. I will mention that this is a current release that you won’t find on the website. They have a Priority Release list, followed by a Mailing list and if there is any wine left over after that, then they are posted on the website.

You can find SAMsARA online at http://www.samsarawine.com/ They have a tasting room in Los Olivos at 2446 Alamo Pintado Avenue that is open Thursday to Monday from 11 am to 5 pm and by appointment on Tuesday and Wednesday.

Be sure to try to get to the next seminar! The Santa Barbara Vintners will have one during the Celebration of Harvest Festival, which happens October 7-10. Here’s a link to more information. http://www.celebrationofharvest.com/

And check back here at Crushed Grape Chronicles for more on our visit to Santa Barbara.  You can also find us on Facebook, Twitter and Instagram

The Video!

The Transcript

WTS: All right staying in Sta. Rita Hills for our final wine, number 8 the 2012 SAMsARA Syrah, Melville Vineyard, located along highway 246 near Lompoc. Planted in 1996, by Ron Melville and his sons, Melville Vineyards grows Pinot Noir, Chardonnay and Syrah. The Syrah Block is 9 different clones planted in 1998 has deep light textured sandy loam soil. Chad not only makes this wine, he grows it. Tell us about what goes into a bottle of SAMsARA Syrah.

Chad Melville: Thanks. This is such a pleasure to be here and to listen to all these great winemakers and growers and to be able to taste through these fantastic wines and to see the differences of the climates and the soils and how they impact. The SAMsARA…I only work with Syrah from cool climates. Sta. Rita Hills that has been touched on is a very extreme cold climate. If you guys are familiar with the Davis program with the way they dissect the regions, one through five with five being the hottest, one being the coldest, there are some years where Sta. Rita Hills doesn’t even register one. So it’s that cold, right? What makes it really unique as well is that we have really early bud break. So we typically get bud break in Syrah in early March, which makes for a really long growing season, given that we are picking Syrah typically in the middle of November. Some years we even go to December. So it’s crazy right? The idea that growing Syrah is easy in a cold climate is completely false. It requires just as much time and effort to grow Syrah as it does Pinot Noir, so our farming costs are essentially the same. It’s a late ripening varietal, so it’s DNA, its propensity is to just naturally ripen late. You put that in a cold climate, you’re asking for a little bit of trouble, right? It’s also a very friendly forgiving grape. It will always produce a lot of fruit. You can plant it in the concrete outside and you would have a vineyard. It will grow anywhere. So it requires you to drop a lot of fruit in a cold climate to insure that you can get it ripe, and again, we’re still picking it quite late in the season. So there’s a lot of risk there, right? But there is also a lot of reward and with cold climate Syrah you tend to get; I love when Mark said this “quivering tension”. You get that fruit; you get that Syraness that’s there, that tannin, the deep dark richness. You also get this vibrant quivering acidity that’s there. It just makes it really unique and different. It doesn’t make it better than anyone else’s it doesn’t make it a better climate than anyone else’s; it just makes it different and unique. With this wine in particular, it’s 50% whole clusters, so there’s kind of an additional layer or integration of tannin. It’s completely neutral wood, so the idea was to get little tiny slivers of blocks within Sta. Rita. So this is five rows of our Donna’s Block at Melville, which is in, as well as Zotovich, pure sand. So neutral wood, 50% whole cluster, bright acidity, bright fruit and this kind of extra layer of tannin.

WTS: Chad told me he likes to push the envelope with SAMsARA. What does that mean?

Chad Melville: I do it all natural, so it’s native yeast, it’s basket pressed, and it’s in barrel for 2 years. It goes to bottle unfined and unfiltered and it’s in bottle for 1 year. So this is the current release here. It’s really about procuring really beautiful clean concentrated fruit and then kind of getting out of the way. So for those of you who know much about the winemaker process, it’s a pretty non-manipulative approach. And in terms of pushing the envelope, you know those are things that you can typically do when you are producing smaller amounts. It’s a lot risky and maybe even partly crazy or non-advisable to be doing native yeast with big fermentations. Basket pressing just simply is inefficient if you have a lot to do, so it typically something that you find with smaller productions. But also the wine sits in barrels almost 20 months without any SO2, but it’s in a really cold environment. So by controlling the cellar it allows me to take that risk. All those little things are really pushing it. I mean I only make 125 cases of this wine, so you can sleep a lot easier when you are making smaller lots. If I approach it this way at Melville, it would be a little nerve wracking.

WTS: SAMsARA has a tasting room in Los Olivos and all of these wineries will be pouring today at the 34th Annual Santa Barbara County Vintners Festival Grand Tasting at Riverview Park. I hope you all will be going. It’s from 1:00 to 4:00 this afternoon and all of these wineries will be represented there.

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Mark Horvath, Crawford Family Wines on Sta. Rita Hills Syrah

Syrah Panel Santa Barbara Vintners April 2016 Episode 6

This Episode of the Seminar takes us West toward the coast to the chilly area of Sta. Rita Hills.   Winemaker, Mark Horvath speaks about his Sta. Rita Hills Syrah from Zotovich Vineyard.

Crawford Family Wines

Crawford Family Wines produces small lots of Pinot, Chardonnay and Syrah in the “garagiste” style of winemaking all from the Sta. Rita Hills AVA. They pull from vineyards like Babcock, Bentrock, Radian, Rita’s Crown and Zotovich.   They recently started a Rhone program from the Ballard Canyon appellation, but today we are diving into their Sta. Rita Hills Syrah. While working in Sonoma, Mark took UC Davis extension classes which introduced him to a group of energetic and enthusiastic Santa Barbara Winemakers. An opportunity arose at Babcock and Mark joined as Assistant Winemaker. While there he met Kenneth “Joey” Gummere and the two formed Kenneth-Crawford Wines. They produced wines together for 10 years. Mark and his wife Wendy now have Crawford Family Wines (read the transcript or watch the video to find out more about the name)

Sta. Rita Hills Syrah

When you hear Sta. Rita Hills you usually think Pinot Noir and Chardonnay. This AVA is cool climate and these Burgundian grapes do well here, but so does Syrah. Most of the area is planted to Pinot Noir (2100 acres) or Chardonnay (500 acres) with the remaining planted 140 acres divided between such varieties as Sauvignon Blanc, Viognier and Syrah.

Syrah here buds early and harvests late, so there is a lot of hang time. Mark speaks of March bud break and November or December Harvests. This allows for elegant Syrahs with bright acidity.

Crawford Family Wines has a tasting room in Buellton in the Zaca Creek Industrial Park at 92 Second Street Suites G & H. They are open Saturday and Sunday from 11 am to 4 pm and by appointment the remainder of the week. Visit their website at http://www.crawfordfamilywines.com/   or give them a call at 805.698.3889.

Be sure to try to get to the next seminar! The Santa Barbara Vintners will have one during the Celebration of Harvest Festival, which happens October 7-10. Here’s a link to more information. http://www.celebrationofharvest.com/

And check back here at Crushed Grape Chronicles for more on our visit to Santa Barbara.  You can also find us on Facebook, Twitter and Instagram

Syrah Panel Santa Barbara Vintners April 2016 Episode 6: Mark Horvath on Sta. Rita Hills Syrah

The Transcript

Wendy Thies Sell: Okay. “Go west young man!” they said and so west we shall go, to the Sta. Rita Hills. Mark Horvath of Crawford Family Wines makes small lots of wine, focusing on fruit from the Sta. Rita Hills. He sourced his Syrah for this wine from Zotovich Vineyard, with it’s deep sandy soils on the 246 corridor between Buellton and Lompoc. The fruit here ripened slowly in the cool foggy climate. Mark, tell us about this wine and why you are so passionate about Sta. Rita Hills.

Mark Horvath: Sure. First of all, thanks for coming. I appreciate everybody being here, thanks for inviting me. I’m really proud to represent the Sta. Rita Hills up here today. I moved here and started making wine here in 1998. No one was really making Syrah from the Sta. Rita Hills then. There were a few isolated plantings. I was working for Bryan Babcock at the time and we had a section of Syrah that he really hated. He never wanted to put much effort into it, he just didn’t feel like it was the right place. But every year we made the wine, I was struck by how interesting it was, how it held onto it’s acidity. We’ve been talking about how in these cool climates Syrah really hangs on to it’s acidity and there was a freshness and a vibrancy about that wine. It would be big and rich on the one hand but then have this tremendous backbone of acidity that would keep it fresh and bright. It was very peppery, it was very spicy, it was not his cup of tea, but for me it really ignited this curiosity. I had a project for a number of years called Kenneth Crawford Wines that some of you may remember, and our goal out the gate was, we always knew we would make some Pinot and some Chardonnay and some other things from the area, but our goal out the gate was to make some Sta. Rita Hills Syrah, and as much of it as we could. At the time there was even a bit of resistance, in the Sta. Rita Hills to us championing Syrah, because the focus of the area at the time, trying to establish itself in the marketplace was very specific to Pinot and Chardonnay. We really felt like we were bucking the trend, by promoting Syrah, but we were convinced that Syrah in the Sta. Rita Hills, in that climate, was special and unique and worthy of that attention. So I’ve been making Syrah from the area for a very long time. I don’t think I’m as brave as Scott. You’re drinking the youngest wine here is mine. Partly purposeful, partly the dynamics of a very small winery, in needing to get wine out into the market. I bring the fruit in, it cold soaks for a few days, it is then inoculated and spends a good 14, 15 days during fermentation, pressed off, I use only neutral barrels for this wine, because again, like these other guys, I really want to let the fruit shine through. I want you to smell and taste Sta. Rita Hills fruit. I agree, I’ve made wine from fruit from Ballard Canyon from the Los Alamos area, they are all excellent Syrah producing areas. What I love about the Sta. Rita Hills is the really dark earthy qualities we get in the Sta. Rita Hills, that tar and creosote, maybe fresh tobacco leaf, that kind of thing that comes out of the wines. But I’m really most struck by the structure of the wines from the area. That sort of quivering tension we get between rich ripe fruit and striking acidity and a bit of minerality that we get in the core of that wine. That’s what I love about the Sta. Rita Hills. There it is.

WTS: Mark also produces Pinot Noir. Can you compare and contrast, producing Syrah with Pinot? What are the differences for you?

Mark Horvath: Well, comparing and contrasting Syrah and Pinot Noir in the Sta. Rita Hills in particular, is really interesting because I think Pinot Noir has a lot of the same characteristics in the Sta. Rita Hills that Syrah has in that, it is such a cool and challenging area to grow grapes in. Same thing happens with Pinot Noir, I think Sta. Rita Hills is rather famous for making somewhat dark, rich, but definitely spicy Pinot Noir. Our Pinots are known for being on the spicy side, and I think that’s very distinctive about the area. Syrahs are the same way. I think there’s a lot of sandy soil. You know Zotovich Vineyard is a really interesting vineyard in the fact that it’s not a very interesting vineyard to look at. It’s a very flat, very simple deep sandy vineyard, and yet the fruit that comes out of there is just extraordinary. You know, I source from these really dramatic hillsides in a lot of different areas in the Sta. Rita Hills that are really amazing to look at and as a winemaker, you stand there and go “Wow, this is going to make something interesting, I mean, look at this soil, look at this aspect, and the wines are awesome. Then you go over to Zotovich and you stand there and it’s like “Hmm.” , you know, I hope this does what I think it’s going to do, and it does every time. It’s really interesting and unique. I think its…Larry touched on it, there’s all this sand on the surface and it is like beach sand at Zotovich, it’s probably 12 to 15 inches of just beach sand. But then below that you’ve got all this ancient seabed, you’ve got sedimentary rock, you’ve got all this really interesting stuff, that I think the vines really dig deep for. And it’s what ends up making the wines so unique from there. I think the Sta. Rita Hills has this great, I use the word “tension” and probably too much, but I just feel like between ripe rich fruit and vibrant fresh acidity, both the Pinot Noirs and the Syrahs have that same characteristic, obviously different flavors and aromas, but that structure, that tension, that freshness in the wines, I think holds through whether it’s Pinot, Chardonnay as a matter of fact as well and Syrah. I think the area is known for that.

WTS: Can you tell us where the name Crawford Family comes from?

Mark Horvath: So my middle name is Crawford. My first project with “Kenneth Crawford”, it was our middle names, it was better than Mark and Joey’s wine. That just did not have the right ring. I told my dad early on “Horvath is not going on a label, it just doesn’t work for a wine label.” I had to deal with Horvath my entire youth and so I wasn’t going to put it on a label. It’s also my Mom’s maiden name and my Mom was instrumental when we moved here in helping finance a young winery and so it’s sort of an homage to Mom as well. So, yeah, Crawford is my middle name.

WTS: Thank you for sharing, I didn’t know that. And so Crawford Family Wines tasting room is in Buellton.

Mark Horvath: That’s it! Right around the corner, right by Pea Soup Andersen. I use a little of the PSA yeast as a matter of fact. It’s been known to float around my winery too.

WTS: His lovely wife Wendy, gotta love a Wendy, she is at the tasting room today.

Mark Horvath: Yep, she’s there manning the fort.

WTS: Thank you Mark.

Mark Horvath: Thank you.

Scott Sampler of CCGP on White Hawk Syrah

Scott Sampler

Syrah Seminar 2016 Santa Barbara Vintners

Our Syrah Seminar Series continues with Scott Sampler of the Central Coast Group Project speaking on his “Names” 2012 White Hawk Syrah.  This is another Syrah from the Los Alamos Valley in Santa Barbara County.  This Valley lies at the mid point, North and South of the Santa Barbara Region.

The Central Coast Group Project

Scott Sampler, Central Coast Group Project

The first thing that strikes you about Scott Sampler is his humbleness. He is quiet and almost a little shy. Even the name of his winery “The Central Coast Group Project”, is not all about him, it’s meant to be inclusive of all the people that helped him along the way to bring this wine to fruition.  Of course once you get him speaking on wine…And today he was speaking on his White Hawk Syrah.

We met Scott at the beginning of the Spring Weekend at the Big Bottle Bash. We happened to be sitting with a friend of his, Eric, who helps him in the winery (again…another in the Group). Scott came by to pour some of his wine, and Eric had already prepared us for tasting something different. Scott is playing with maceration times. Typical extended maceration times are from 7 to 44 days, but Scott poured us a Grenache that had a 100-day maceration period and a GSM that had been 120 days in maceration.

We had an opportunity to have a more in-depth conversation with Scott at the Larner Fête, and there will be more on that to come!

Wendy Thies Sell shared one of my favorite quotes from Scott with us, and you will find it in the transcript below. Wendy said “The first time I met Scott…I was crazy enough to ask him ‘Are you like a mad scientist…?’ and without even blinking he said ‘No I prefer to think of myself as more of an alchemist.’”

Extended Maceration

Okay, so let’s delve into a little on this extended maceration thing.

First off, what is maceration? It’s the time during fermentation when the grape skins and colors are left in the juice. Dr. Vinny likens it to steeping tea. http://www.winespectator.com/drvinny/show/id/42983

You also sometimes hear about “cold soak” or “cold maceration”.  That is when you leave the grapes on the skins in a cold temperature, this keeps them from going into fermentation.  Cold soaks pull color and flavor typically without pulling so much in the way of tannins.

Extending the maceration during fermentation you get more color and flavor from the grape skin and seeds. This can also change the wines texture. You can add complexity, but you can also overdo tannins, which can make the wine astringent where it will overly dry your mouth out. I did read about Polymerization, where the mouth feel is rounded because the tannins form a chain. (This is way sciency and I will do more research and speak more with Scott, because this kind of thing fascinates me).

So Scott, in April, still had grapes macerating from the 2015 harvest. I look forward to tasting these!

The Central Coast Group Project 2012 “Names”  White Hawk Syrah

At the seminar we tasted Scott’s 2012 “Names” White Hawk Syrah from White Hawk Vineyard in Los Alamos. This was his first vintage. He picked all of the grapes on the same day, but separated them into lots according to block and clone. This had a 43-day maceration time, and then aged 20 months in neutral French oak with 18 months on the gross lees and he produced 150 cases.

The Central Coast Group Project has a website at http://www.ccgpwines.com/

They are a working winery and do not have a tasting room, but…they can occasionally do a tasting by appointment. You can reach them at (805) 874-2316.

Be sure to try to get to the next seminar! The Santa Barbara Vintners will have one during the Celebration of Harvest Festival, which happens October 7-10. Here’s a link to more information. http://www.celebrationofharvest.com/

And check back here at Crushed Grape Chronicles for more on our visit to Santa Barbara.  You can also find us on Facebook, Twitter and Instagram

Syrah Panel Santa Barbara Vintners April 2016 Episode 5: Scott Sampler – Central Coast Group Project on White Hawk Syrah

We broke the video of Scott’s portion of the Panel discussion into two parts and the Transcript holds extra information not included in the footage.

The Transcript (with extras)

Wendy Thies Sell: Next up is another wine sourced from White Hawk Vineyard in Los Alamos, Central Coast Group Project’s 2012 “Names” Syrah.

The first time that I met winemaker Scott Sampler was February 8th, 2014. Michael Larner had invited me to come to the Buellton Bodegas, where he and several others make wine. And he said, “You should go meet Scott, you should go taste his wines.” And the door had a big sign, “DO NOT ENTER and or Knock”, and I was afraid of what we were going to find in there. But it was February, and Scott still had Syrah cold soaking in bins in his winery that had not been pressed yet. His 2013 harvest, still wasn’t over in February. He pulled back the plastic covers and I was intoxicated by the aromas. And then we tasted from the barrels and I realized that he was on to something. That wine in the barrel is what we are tasting today. He believes that he is probably the only winemaker, anywhere doing this. 2012 was Scott’s first vintage with this wine label and this is his first time on a wine panel. So thank you so much Scott for debuting your wines with us.

Scott, tell us about this unique, labor-intensive way of making wine.

Scott Sampler: Well I wouldn’t say I’m the only person doing long maceration, skin post fermentation macerations, but now I’m doing 6 month, 7 month macerations and those are a little bit unusual, a lot unusual for red Rhone varietals or just about any varietals. It’s pretty unique in California. There are some crazy Italian wine makers that I’ve liked over the years and that’s kind of where I started, where I got the idea to experiment with this. I kind of like to say that my grandmother taught me how to make wine, ‘cause it’s like cooking sauce. It’s like something that you can understand after fermentation, you stir and taste and as the flavors develop over time then you develop structure and depth and balance and then you press.

Two weeks before the harvest in 2012, I didn’t have a project. The first project that I was in just fell apart and I didn’t have any grape sources and I didn’t have anyplace to make the wines. And so, I started telling people. People like Michael Larner, who I was getting fruit from previously, actually stepped in and figured out a way for me to get fruit. At White Hawk, fortunately it was a bumper crop in 2012. Some of the vineyard managers were able to sculpt areas out of sold out vineyards, where I could get my fruit. White Hawk was definitely one of my favorite vineyards. I’m kind of a younger, …well not in age, but in experience, wine maker and I’d been going to Silver Lake Wines when it opened, and there’s this cool guy, George, he used to be the sommelier at Campanile, the classic restaurant in LA, and he had this dead vintage White Hawk Wines, I mean, it was a dead label. They had made an estate wine and stopped making it. So he had these old vintages, 2002, 2001, and I was tasting these in 2010. I thought the fruit was amazing. It kind of had the structure and the spice and some of the more savory qualities that I like from the Northern Rhone, but it also had the California sunshine beaming through it. So when I came up here, I sought out this fruit. It’s really hard to find, because at that time I guess Mesa Vineyard Care didn’t even have a website. I finally found it and was just lucky that someone was just coming off the vineyard when I made the phone call and got on. The reason why I called it the Group Project was because of the generosity of all these people. I was in a different industry before this and what really struck me, was just how generous the wine culture is in this area, how generous winemakers are with each other in terms of the knowledge of making wine. I just feel greatly honored to be up here with my comrades.

WTS: Scott makes many, many different Syrahs and you’re really focused on Syrah, while you do make other varieties. Tell us about the other wines that you make. There are quite a few.

Scott Sampler: I do mostly red Rhones, so Grenache, Mourvedre, Syrah, some skin fermented Viognier and a have Merlot, Cabernet, Sangiovese, but this is all coming out later. The 2012 vintage, because I was just scrambling for fruit 2 weeks before harvest, is just all Syrah, Grenache & Mourvedre. I essentially made 4 Syrahs from White Hawk. I picked all the fruit on the same day, and then vinified it separately. So different clonal selections, different blocks, all vinified separately, all native ambient yeast, meaning that I don’t inoculate, but you know there’s a lot of yeast floating around in the air. I used to joke that I used the PSA 246 (laughter from the room), Pea Soup Andersens 246 yeast strain, because where I was making the wine that year was very close to Pea Soup Andersens. It was really hot, that fermentation was really hot, and the 2012 ferments were really hot they got into the 90’s. Now I’m making wine at the Buellton Bodegas. I was making wine with Michael Larner at his first spot and then moved with him to the Buellton Bodegas so now my fermentations are a little cooler. This had a 3-day cold soak, it was 43 days on the skin pomace stirring every day and then pressing. Neutral oak 20 months, racked once at 18 and then bottled at 20. Sulfured twice, I don’t use any sulfur through these long extended macerations, I try to keep things alive for as long as possible.

WTS: Scott your 2015 Harvest isn’t over yet is it? (This is April of 2016 keep in mind)

Scott Sampler: No.

WTS: He hasn’t pressed the fruit that was picked yet in 2015.

Scott Sampler: No I’m still totally all in the 2015 harvest, just pushing (Chris Hammell “summer is coming”). I know. At first you start out with a lot of fear that your wine might turn, there’s a lot of risk of oxidation and other bacterial and microbial things that can happen. As I’ve been doing it, I’ve just been able to do it longer and longer and the wine goes through different cycles and so I’m trying to see how far I can go. I like where it’s going, it goes kind of deeper and deeper into the grape. We’ll see, maybe, I don’t know. I’m pushing it to the edge this year. We’ll see what happens.

WTS: The first time I met Scott I said, I was crazy enough to ask him “Are you like a mad scientist in here?” and without even blinking he said “No I prefer to think of myself as more of an alchemist.” So Scott does not have a tasting room but you’ll take people by appointment.

Scott Sampler: I’m happy to show people around if they give me a call and I’m around, I’m happy to introduce people to the winery.

WTS: Thank you Scott.

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Syrah Seminar 2016 SB Vintners – Episode 4 Larry Schaffer of tercero on White Hawk Vineyard

Syrah Panel Santa Barbara Vintners April 2016 Episode 4

Larry Schaffer – tercero on White Hawk Vineyard

This episode of the Syrah Seminar in Santa Barbara includes the conversation with Larry Schaffer of tercero.  He speaks on White Hawk Vineyard in the Los Alamos Valley and his 2011 White Hawk Vineyard Syrah.

Larry is the President of the Santa Barbara Rhone Rangers Chapter, so he is obviously into Rhones. He is passionate about his wines and if you catch him in the tasting room or at an event, you are in for a Great conversation.  We had a chance to speak with Larry last year at the tercero tasting room, here’s a snippet of our conversation about Rhones. https://www.crushedgrapechronicles.com/terceros-larry-schaffer-love-rhones/

larry schaffer tercero

larry schaffer tercero

Larry sources from Vineyards all over the Santa Barbara area but today he spoke specifically about the Syrah he gets from White Hawk Vineyard.  He tells us about the vineyard and it’s soil, the 2011 vintage, how he makes this wine, as well as giving us insights on why Syrah is currently such a great value.  Below you will find the video and transcript from the Syrah Seminar.

White Hawk Vineyard

White Hawk is located in the Los Alamos Valley on the East side of Highway 101. It is in Cat Canyon in the Northern part of the valley East of Cat Canyon Vineyard. The vines here work extra hard because the soil is so sandy, cuasing low yields and intense berries. It sits at around 900 feet elevation, and the south facing slope gets lots of morning fog.

White Hawk Vineyard on the Santa Barbara Vintners Viticultural Map.

White Hawk Vineyard on the Santa Barbara Vintners Viticultural Map.

This 75 acre vineyard is mostly planted in Syrah with a little Chardonnay. The vines here are custom farmed for the many wineries who source fruit here, including: Herman Story, Longoria, Silver Winery, Wild Horse, Sea Smoke, Sine Qua Non and Andrew Murray, in addition of course to the two wineries pouring Syrah here today, tercero and Central Coast Group Project.

For more on Larry and tercero visit http://www.tercerowines.com/

His tasting room is in Los Olivos where you can find Mae Apple pouring his wines Thursdays through Monday 12 to 5 ish or by appointment.

You won’t find tasting notes here. They encourage guests to discover the flavors without being “lead”.

They are located at 2445 Alamo Pintado Ave, Suite 104, Los Olivos, CA 93441, (the entrance is actually located on San Marcos).

tercero Wines Tasting Room

tercero Wines Tasting Room

Be sure to try to get to the next seminar! The Santa Barbara Vintners will have one during the Celebration of Harvest Festival, which happens October 7-10. Here’s a link to more information. http://www.celebrationofharvest.com/

And check back here at Crushed Grape Chronicles for more on our visit to Santa Barbara.  You can also find us on Facebook, Twitter and Instagram

Syrah Panel Santa Barbara Vintners Spring Weekend 2016

Episode 4: Larry Schaffer, Winemaker tercero

 

The Transcript

 

Wendy Thies Sell (WTS): Alright, our next area to visit is Los Alamos, home to White Hawk vineyard. We will taste 2 wines from Whitehawk. First up is tercero’s 2011 White Hawk Syrah.   Wine maker Larry Schaffer studied viticulture and enology at UC Davis. He began his career as the enologist at Fess Parker Winery, before starting his own winery tercero. Larry’s focus is Rhone variety wines and he told me that his goal with every wine is to have it be a transparent look at that vineyard, that vintage, that variety or blend. Larry, thanks for being here and tell us about this wine and working with White Hawk Vineyard fruit.

Larry Schaffer:  Well, thank you Wendy, and I want to thank all the other panelists, and thank all of you guys. It’s always a pleasure to have a number of people in a room talking about Rhone varieties. It doesn’t happen often enough. Before I get into this specific wine, I do think it’s important to give a nod to those that came before us and have really created the ability for us to be sitting up here, talking about these; definitely Bob Lindquist. I think, when you make wine you kind of think “I’ve arrived. I’m able to do what I want to do because I’m here” but really the only reason we’re here making Syrah is by the fact that people before us worked with this variety through thick and thin and have continued to work with this variety. People like Craig Jaffurs, people like Joey Tensley, Doug Margerum, Bob Lindquist and all the folks at Zaca Mesa. So I just kinda want to give a nod to all of them.

So my wine is my 2011 White Hawk Syrah. This is actually a future release. I kinda share the same, some of the same ideologies as Michael Larner in the fact that I like my wines to stay in oak for a long time. So 2011 was a really special vintage. I remember talking to winemakers up north, and by mid October they had picked everything. They got hit with massive rains. It was also a frost year so crop levels were quite low. But as the panelists before me were saying, when it rains in Paso and north, if it rains two inches, we might get a half an inch. We don’t get a lot of rain and one of the great things about Syrah, the clusters tend to be long, they tend to be relatively loose and any wind after a rain as long as its not humid, they’ll dry out, we’ll continue moving forward. So in 2011, I picked these grapes on October 28th, which was relatively late for this vineyard. I started working with this vineyard in 2010. In the one-acre block that I was working with, I got two and a half tons in 2010, in 2011 I got less than one. So I did not have to go through the vineyard like Chris and Trey and knock all the grapes off, there just wasn’t a lot of grapes there for me to work with. I brought the grapes in, partial whole cluster in the bottom of my fermenting bin and then crushed on top of that, cold soaked for a couple of days. I made this wine at Andrew Murray Vineyards production facility and it was a very cold year so the ambient temperature in there was really cold. I waited for about 4 or 5 days for it to kick off and then I inoculated. It was about a 2 week fermentation, manually punched down 2 to 3 times a day, pressed and settled and then barreled down to 3 to 7 year old French Oak barrels. Oak is not a bad thing and I agree with Chris. I personal don’t use new oak, I’ve never used new oak on any of my wines. The newest oak barrel I’ve ever used on my reds is 3 year old oak. I like everything else to shine through and the oak to be in the background. But that’s not to say that oak is a bad thing, I’m not saying that. So again, a cool vintage and what strikes me about this wine, is the acidity. There was great natural acidity in 2011, because of how cold the vintage was all the way though. And I think with Syrah especially, but with all red wines, I think acid is kind of the key to the longevity of it, the liveliness of it. One, more acid is going to mean a lower pH, it’s going to mean that that wine is going to stay fresher longer. The other thing, I don’t rack my wines, so this wine stayed in older French Oak for 30 months. So after it was put into barrel, it stayed in barrel. I topped it, I SO2ed it, but I did nothing else to it until right before bottling when it came out of barrel. By doing that theoretically I keep the wine tighter. You imagine if you take a wine out of barrel you’re decanting the wine. You’re going to move it into a different trajectory. It’s not a better or worse thing, it’s just different. I want to keep my wine as tightly wound as long as I can so that when it gets into bottle, it starts its aging process, because I will keep my wines in barrel for a couple of years and normally in bottle for a couple of years before releasing. Enjoy! Thank you.

WTS: Larry told me that for the price there is no better value in red wine, in California than Syrah. Tell me more about that.

Larry Schaffer: Without a doubt. I mean if you think of the fact, so a couple things. One, and Chris kind of alluded to this, Syrah is a relatively new variety in this country, compared to many other noble varieties that people drink. The first variety labeled Syrah in this country was in the mid 70’s. That’s not that long ago. A lot of the plantings that we’re tasting today were planted 20 years ago and less. And a lot of that is really…it stems from the fact that even in the Rhone, even in the Northern Rhone, the wineries we are talking about like Chave, those wineries were not known in this country very well until the 80’s and the 90’s, when reviewers like Robert Parker started really talking about that region. People had talked about Bordeaux, people had talked about Burgundy, had not really talked about the Rhone. So the Rhone region as a whole, Rhone varieties are still relatively new in this country. But in terms of value, you can certainly spend more than 35 or 40 dollars on a Syrah, you don’t really need to, to get a tremendous wine. And that’s throughout Santa Barbara County and really throughout the state of California and even into Washington. There are places where the prices are going higher than that, but Syrah, really both in Syrah and Syrah blends, offers great value in all different kinds of styles,not cooler climate or warmer climate per se, but everything in between. Because Syrah is a bit of a chameleon, it will grow well anywhere and it really comes down to site and winemaker in terms of determining style, in terms of how ripe they want to get those grapes and how ripe they want to make that wine.

WTS: Briefly tell us about White Hawk Vineyard. It’s very sandy, right?

Larry Schaffer: It is. I’m gonna let this guy next to me talk a little bit more about it, but it is sandy, it was planted in the 90’s. I believe Benjamin Silver of Silver Wines assisted in the planting of it. Similar to Larner, which I also get fruit from, it’s chalky sandy soil. If you drive up the vineyard, you better have a car that can get you through the sand and back down or else you’ll be stranded. It really is amazing, your feet kinda sink in. Because of that I tend to find the grapes have a lower pH higher acidity and lower yields naturally without them having to do too much to the vineyard. The vineyard was planted again in the mid 90’s, planted to a number of different clones of Syrah and that’s what Scott’s going to talk more about.

WTS: Thank you Larry. Larry has a tasting room in Los Olivos.

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Syrah Seminar 2016 SB Vintners – Episode 2

Larner Vineyard

Syrah Panel Santa Barbara Vintners April 2016 Episode 2 – Michael Larner

The second episode of the Syrah Seminar from Santa Barbara features Michael Larner of Larner Vineyards and Winery. Michael has always been very gracious with his time when we are in Santa Barbara and you can see several video interviews we did with him in the vineyard and his office on subject such as the Language of the Vines , Heat spikes during harvest , his Malvasia Bianca , the Ballard Canyon AVA , the history of his vineyard and of course Syrah

Michael’s background is in geology so it will be no surprise that the discussion with him during the seminar focused on soil. His labels illustrate his love for the soil with his mono varietal wines featuring a soil column indicating the type of soil that these vines grow in within the vineyard and his blends featuring a fee scale, which is used to separate soil particles. In this conversation he also dives in a little on climate and how it makes Ballard Canyon “Syrah Territory”

Michael Larner speaking on Syrah.

Michael Larner speaking on Syrah.

Here is the video with the transcript below. You can look forward to more of Michael speaking on his labels and soil, as well as our latest interview with him following “The Fête” at Larner during this last Vintners Spring Weekend.

Be sure to watch the video or read the transcript below and try to get to the next seminar! They will have one during the Celebration of Harvest Festival, which happens October 7-10. Here’s a link to more information. http://www.celebrationofharvest.com/

And check back here at Crushed Grape Chronicles for more on our visit to Santa Barbara.  You can also find us on Facebook, Twitter and Instagram.

Syrah Panel Santa Barbara Vintners Spring Weekend 2016

Episode 2: Michael Larner of Larner Vineyards & Winery

 

 

The Transcript (with a little more info than the video)

Wendy Thies Sell (WTS): Our next wine is also from Ballard Canyon. Michael Larner’s parents Stephen and Christine Larner founded the estate back in 1997. Most of their 35 acre vineyard is planted to Syrah. Michael and his sister Monica manage the property. Michael, a geologist, earned his masters degree in viticulture and enology from UC Davis. Michael tell us about the 2011 Larner Vineyards estate Syrah the #2 wine.

Michael Larner: Thank you, thank you for the introduction and thank you all for coming. It’s an honor to be up here for me because, in 1999 when our vineyard was planted we were Larner Vineyard, which basically meant, we sold fruit. And up until 2009 we sold 100% of our fruit, to folks like Scott, Mark, Larry, Chad…I think you two (Chris and Peter) are the only one’s who haven’t bought fruit from me.

Chris Hammel: I steal your clients to use on my slide presentation. (laughter)

Michael Larner: So it’s an honor because for us the brand really originated from winemakers who were talented and seeking out varieties like Syrah, Grenache, Mourvedre that we have on the estate. And Wendy’s right, of our 34 acres 23 are planted to Syrah. So we knew, and heavily invested in Syrah for our Estate. Were 2 miles south of Stolpman and the climate is not that much different, but what does change is some of the geology. Pete has a little bit more limestone substrate, I have more chalk. So it’s the same sort of material, but just in a different physical state. Chalk is fractured and allows root penetration, allows sort of water get a little sort of perched situations. So it kind of creates a similar element which all of us have the same base material, but the nature that it’s in changes the dynamic, because what’s interesting for me is I have very sandy soils on top of that chalk and that forces the vines to be stressed out almost year round. So we essentially have to be very proactive in our farming. Luckily being a vineyard first we spent a lot of time dialing in the vineyard, making sure that the fruit was optimal, doing per acre agreements, getting clients up to speed to the best fruit possible. Then it was a natural step for us to branch out. So the first year I made wine was 2009. I had the good fortune to work for Guigal in France and Tenuta in Italy and something that was locked into my mind is allow the wines to evolve on their own, age them longer, release them later, so they are enjoyable to drink right off the bat. So actually my current release, which you are trying today, is 2011, and that’s by design, because I want that wine to be well integrated and velvety and soft. I also chose 2011 because when you get to California and the wine critics, basically everybody panned 2011. If you get rain north of Paso Robles everybody thinks California got hosed with water. But we didn’t get anything. Yes, it might have been a slightly cooler vintage, but that doesn’t mean anything when it comes to Syrah, it just changes the expression of the varietal and the wine. So I wanted to kind of showcase a vintage that I thought may not have been well received by the critics, to me it was well received because it shows a really nice elegance and balance.

WTS: It does. Michael, why do you think Ballard Canyon is so perfectly suited for Syrah?

Michael Larner: I jokingly call it the Goldilocks syndrome. Which, it’s not too cool and not too hot. When you try some of the wines from Sta. Rita you’ll find there are certain Syrah characteristics that are accentuated and almost define the wine. You usually see more pepper, pepper spices that kind of thing and then if you try a wine that’s more in Happy Canyon; Syrah grows in every AVA; you will find more fruit forward. But when you are in Ballard, you have all that. You have pepper, you have fruit, you have balance, you have good acidity. So to me it’s almost like the perfect place to grow Syrah. And one of the things that makes us, Pete and I, aware of that is that we don’t have to work really hard to make a good Syrah, it sort of does it for us and then we’re sort of there corralling it into making the styles that we want to identify with our brand. If we were in other regions we might have to do something to help get it right, if it’s too cool or pick early so we get away from the overly fruity tones or alcohol, but in Ballard Canyon it’s very much, we call it “Syrah Territory” it’s very comfortable in that domain.

More on Larner Vineyard & Winery

Syrah in Santa Barbara County

Stoplman-Vineyard

Syrah…it’s a fairly well known grape.  It is the “S” in GSM the great Rhone Blend.  It can also be masterful at subtle changes and some not so subtle.  The 2016 Wine Seminar at the Vintners Spring Weekend was a time to dive into the varied sides of Syrah with a panel of owners, winemakers and growers in the Santa Barbara Region.  Wendy Thies Sell did a masterful job moderating as she and the winemakers guided us through the variations on the wines of this grape varietal.

Santa Barbara Vintners 2016 Wine Seminar on Syrah

Santa Barbara Vintners 2016 Wine Seminar on Syrah

The Panel

Peter Stolpman, Managing Partner at Stolpman Vineyards.

Peter is the son of Tom Stolpman, who sat in the crowd for this seminar.  The Stolpman Vineyard is located in Ballard Canyon and they have a tasting room in Los Olivos.  They are lucky enough to have famed Vineyard….Ruben and Sashi Moorman as their winemaker.

Michael Larner, Owner & Winemaker at Larner Vineyard and Winery

Chris Hammell, Vineyard Manager at Bien Nacido Vineyards

Larry Schaffer, Owner & Winemaker at tercero wines

Scott Sampler, Proprietor & Winemaker at the Central Coast Group Project

Mark Horvath, Owner & Winemaker at Crawford Family Wines

Chad Melville, Owner & Winegrower at SAMsARA and Melville

With the panel before us and 8 glasses of Syrah from around the region, we dug in.

The Wines

Ballard Canyon Syrahs

Ballard Canyon AVA has self identified as Syrah Territory.  Peter Stolpman speaks of the 18 varieties of grapes they tested.  “Syrah chose us” he says.  This variety grows and expresses extremely well here, so well that  –% of the vineyards here are planted in Syrah.  This AVA has 17 Vineyards and 8 Grower/Producers.

We sampled the 2013 Originals Syrah from Stolpman Vineyards and the 2011 Estate Syrah from Larner Vineyard and Winery

Santa Maria Syrahs

When you think Santa Maria and in particular Bien Nacido, you probably think Pinot Noir.  Don’t tell, but Chris Hammell says that their winemaker believes Syrah to be the finest grape they grow there.

Chris brought the 2012 Bien Nacido Syrah  as well as a 2011 Qupe Bien Nacido Vineyard Syrah.

Los Alamos Valley Syrahs

While not yet an AVA, the Los Alamos Valley is pumping out some beautiful fruit.  Both of the Syrahs we tasted came from White Hawk Vineyard which is on the east side of the Los Alamos Valley in Cat Canyon.

Larry Schaffer from tercero wines brought his 2011 White Hawk Vineyard Syrah and Scott Sampler of the Central Coast Group Project brought his 2012 “Names” White Hawk Vineyard Syrah.

Sta. Rita Hills Syrahs?

So probably even more than Santa Maria, Sta. Rita Hills is Pinot Noir and Chardonnay country.  But yes, Syrah is grown here also and expresses itself in a very elegant way.

Mark Horvath of Crawford Family Wines had a 2014 Zotovich Syrah.  Zotovich is in the unsexy center section of the Sta. Rita Hills, the flat part without any hills.  Nonetheless the fruit from this vineyard is consistent and beautiful.  Chad Melville brought his 2012 SAMsARA Melville Syrah grown at the Melville Vineyard.

We will be posting the entire Seminar in Episodes.  Watch for the first with the Introduction with Moderator Wendy Thies Sell and the conversation with Peter Stolpman.

And check back here at Crushed Grape Chronicles for more on our visit to Santa Barbara.  You can also find us on Facebook, Twitter and Instagram.

 

 

From Dirt to Glass -The Vision, the future of Larner Vineyard & Winery

Larner Vineyard Panorama

Michael Larner has been thrown some curve balls as he has worked to build the future of Larner Vineyard and Winery.  The vision for this family legacy was to be an estate winery with a tasting room and some events.  When they took this business plan to the county, the neighbors revolted.  So they worked to be dynamic in dealing with these issues, continuing with the vineyard, opening a wine tasting room in Los Olivos and then Michael created the Buellton Bodegas.

The Vision – The future of Larner Vineyard and Winery

The property in Ballard Canyon, has a barn, which they hope in the future be able to turn into a winery, and a small General Store building and turning it into a tasting room.  They are currently asking for an 8000 case production for the winery, the tasting room and then 4 events each year which all would be shuttled.  This is the vision, so people can come and see the source.

How to deal with the Curve Balls

Larner Tasting Room

Larner Tasting Room

In the meantime, in Los Olivos you will find the Los Olivos General Store which Michael and his wife run, along with their Larner Wine tasting room.  In Buellton, Michael has created the Buellton Bodegas.  After working out of other wineries for a bit, he was looking for a space where he could close the door and crank his music while working.  He was not alone in his need for this.  So…went out looking for a 2000 square foot space and he found a 30,000 square foot space in Buellton where he could chop it up into 9 different spaces for wineries with a community space.  He formed a cooperative, took a master lease on the building and then leased out all 9 spaces.  He purchased equipment for processing that is communal for all the wineries, but then they all have their separate space and equipment like pumps and hoses, so that they can do their own temperature control and they have stability in their zone, which is essential to winemakers.

The Community Spirit in the Santa Barbara Wine Region

We spoke about the community spirit in the Santa Barbara Valley.  Just as the vineyards in Ballard Canyon have bonded together to make Ballard Canyon AVA a recognized name, all the vineyards in Santa Barbara County are of a like mind to call attention to this amazing region where you can find some of the most phenomenal wines in the world reasonably priced.   Santa Barbara sits right in LA’s backyard, and maybe as such it is taken for granted.  They often find people stopping in on their way to Paso Robles.

This area is like Burgundy with the smaller wineries, where as Napa is more like Bordeaux with the big wine houses.   As Michael said, if you head into Flatbreads in Los Almos, 10 out of every 100 people that walk in there are winemakers.  This is still a community that is bound together by wanting people to know about the great wine that they produce.  Sadly 75% of the grapes grown in the Santa Barbara Valley, leave the valley to be bought up by bigger wineries outside the area and blended into their wines. The County loses revenue as well as dilutes the name of Santa Barbara County for wines.  You probably drink more Santa Barbara wine than you realize, it’s just blended in with some big name wine company and is labeled with the ambiguous “California” wine on the label.

Enjoy the video and make your way to Santa Barbara and taste some of these amazing wines, in places where you are likely to be able to speak with the winemaker.  In the future as more people discover this overlooked area…it may get busier and these wines harder to get ahold of.

Larner Vineyard & Winery Tasting Room

2900 Grand Ave

Los Olivos, CA 93441

(805)688-8148

http://larnerwine.com

Open Thursday thru Monday 11:00 am to 5:00 pm

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Come back here to look for other conversations with winemakers, in Ballard Canyon, Santa Barbara County and beyond.

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Presqu’ile, Key to Wine Country Weekend Part 4 – Pinot Noir Deux

Presqu'ile Winery Terrace

This is the fourth and last section of our conversations with the winemakers at the Santa Barbara Vintners Key to Wine Country event held by Presqu’ile. This event brought together 4 winemakers all making wines from the grapes from Presqu’ile Vineyard. This final section finishes out the last 2 Pinot Noirs of the 5 that we tasted.

These last two wines were both 2012 Pinots one from Labyrinth by Wine Maker Arki Hill and Storm by Winemaker Ernst Storm. The Labyrinth Pinot Noir was made with whole clusters in neutral oak. The Storm Pinot Noir came from a small block at Presqu’ile that only produced 1.3 tons total that vintage. Ernst did 30% whole cluster and a 6 day cold soak. Fermentation was 14 days on skin and then 10 month in barrel on the lees.

Ernst Storm of Storm Wines is a believer in wines expressing a sense of place. You find a place that produces fruit with depth and balance then the winemaker just guides the grapes. His South African roots gave him a balance between new and old world styles in winemaking. He believes in being gentle with the grapes, basket pressing using gravity flow to move the wines and only fining and filtrating when absolutely needed on the white wines.

For More Conversations check out our Dirt to Glass Page

If you enjoyed this series and would like to enjoy an experience like this for yourself, check out the Santa Barbara Vintners site and watch for more of their amazing upcoming events. Santa Barbara County is a haven for wine geeks, not wine snobs. People here are relaxed and down to earth and more often than not you will run into the winemaker in the tasting room. If you are fascinated by wine and are looking for people to have interesting conversations about wine and winemaking and who knows what else…this is the place to be.

Buttonwood Farm, a Hidden Gem in Santa Barbara County

Key to Wine Country Weekend is a new endeavor in Santa Barbara County. We were able to attend the first one in June 2014. On the final day on a beautiful Sunday Morning, we gathered at the top of the mesa for a guided tour of Buttonwood Farm. This weekend you get the chance to taste and visit some of the other Hidden gems in Santa Barbara Celebration of Harvest Festival Weekend

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Watch the Highlight Video to give you a sense of Buttonwood Farm

Buttonwood Farm Winery & Vineyard

Karen Steinwach, the winemaker for Buttonwood, started us off pouring a Glass of “Zingy”, their Sauvignon Blanc. She spoke about the history and about how Betty Williams started the farm. She also told a little story about how “Zingy” the name came about, along with her interactions with a prim and proper Matron Betty, who didn’t like the name, but loved the wine. In the end the marketing team was thrown under the bus, but the name stuck.

Karen Steinwach pouring Zingy

Karen Steinwach pouring Zingy

Karen explained that she makes wine that she loves to drink and since she can’t drink it all, Buttonwood sells the rest. The essence of Buttonwood Farm is their mission to make and provide produce and wine affordably with excellent quality. The wines have an aroma, taste and quality you would associate with far more expensive wines, yet a bottle of Zingy is $20.

Karen proceeded to lead us through the Winery on the hill. Buttonwood Farm is a completely self contained operation; growing, harvesting, barreling, bottling, and selling all on their Estate.

We wandered the Vineyard as she explained the landscape, grapes, harvest and philosophy of Buttonwood.

Karen discussed how they use some of their smaller grape throw aways to make Verjus for chefs. (We will release a future version of this talk, along with Chef Pascale explaining how chefs use this)

The original 39 Acre vineyard plan was relatively simple, with largish blocks each containing a single grape varietal: Semillon, Sauvignon Blanc, Merlot, Cabernet Franc and Cabernet Sauvignon.

The focus was on Bordeaux-style wines.

Later Grenache Noir, Marsanne, Grenache Blanc, Viognier & Malbec were added.

This led us back down the hill to the gardens for a private Chef Demo with Chef Pascale Beale. She had just released a recipe book called “Salade” with a wide variety of recipes for fresh Salads.   She gave us several helpful hints about preparing farm fresh salads and we then paired them with Buttonwood Wines. The salads were bright, fresh, and paired wonderfully with the wines. (We will release a Video just on the demo in the near Future)

Salad with Grenache

We have passed by Buttonwood several times on our trips to Los Olivos, not realizing what we were missing. It is now on our radar to stop in and check out the newest wines and speak with the friendly knowledgeable staff on every trip to the Los Olivos area. It truly is a hidden gem.

Watch for more Video’s on our trip to Buttonwood, and some features on Los Olivos in the up coming months.

Buttonwood Farm Winery & Vineyard
1500 Alamo Pintado Road
Solvang CA 93463
805-688-3032
[email protected]

Tasting Room
Open Daily
11am – 5pm

Buttonwood Farm Winery & Vineyard

Come back here to look for other conversations with winemakers, in Santa Barbara County and beyond.

Visit From Dirt to Glass

Visit us at our Facebook Page facebook.com/CGCFromDirtToGlass.

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For more information on Santa Barbara County

http://crushedgrapechronicles.com/wine-country/california-wine/santa-barbara-county/

for Info on their next Key to Wine Country Event in December 5th thru 7th 2014

http://www.sbkeytowinecountry.com/

http://www.sbcountywines.com

Santa Barbara’s Celebration of Harvest Weekend

Santa Barbara seems to be an undiscovered gem of wine country. There were those that took notice when “Sideways” the movie came out back in 2004. Santa Barbara recently celebrated 10 years of “Sideways” in early September. While it is still a relatively young area with the first of the vineyards planted in the 70’s, this area has turned out some super star wineries and winemakers without losing it’s small town neighborliness.

Santa Barbara Vintners represents around 120 wineries in the Santa Barbara County Area and these wineries cover quite a bit of ground! With 5 AVA’s from the Santa Maria Valley AVA to the north and the Santa Ynez Valley AVA to the south which encompasses the Sta. Rita Hills AVA, Happy Canyon of Santa Barbara AVA and the new Ballard Canyon AVA.  In addition the Wine Collection of El Paseo in Downtown Santa Barbara, the Lompoc Wine Ghetto in Lompoc and the Funk Zone near the beach in Santa Barbara, make where to start exploring a difficult question. Luckily the Santa Barbara Vintners hold 2 grand tastings each year, one in the spring and one at harvest, where all the wineries gather and you can see them all in one place.

The Celebration of Harvest held in October over Columbus Day Weekend, holds it’s Grand Tasting on Saturday October 11th.   You can go and enjoy a day at the beautiful Old Mission Santa Ines with wine, food purveyors and live music. But this is more than just a fun day tasting wine.  Many of the booths will have a winemaker pouring.  You will get the feel of the winery and get to hear what is important to them.  Remember I mentioned the superstar winemakers that this area has turned out? Richard Sanford of Alma Rosa, Rick Longoria of Longoria Wine, Doug Margerum of Margeum , Norm Yost of Flying Goat, Kathy Joseph of Fiddlehead, and new winemakers Mikael Sigouin of Kaena, Michael Larner with Larner Vineyard & Winery…those are just a few of the well known names behind wines in this area that will pouring and chatting with people and telling them first hand, the stories behind their wines.

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Santa Barbara County is a big place with lots of choices for where to go tasting.  This is a great way to get your feet wet, find the wines and the people that intrigue you and then make plans to come back and visit their tasting rooms and get to know a little more about this very special place and it’s amazing people.

For more information on the Celebration of Harvest visit http://www.celebrationofharvest.com/festival.html   It will give you details on the events at the Grand Tasting as well as other information on wineries events happening that weekend.  You can also find a link there to buy tickets for the Grand Tasting.

See a video of The Highlights from their Spring Grand Tasting

Presqu’ile Winery, Key to Wine Country Weekend – Pinot Noir

Presqu'ile WInery Hilltop, Santa Maria Valley

We continue with the third segment of the Key to Wine Country event held at Presqu’ile Vineyard in the Santa Maria Valley of Santa Barbara County. Held on the crush pad high atop the Presqu’ile gravity flow winery, we had the opportunity to taste wines made by 4 different winemakers, all from grapes grown on the Presqu’ile Vineyard. After side by sides of Sauvignon Blanc and Chardonnay, we moved onto Pinot Noir of which there were 5 to taste.

In this section we taste through the Presqu’ile 2012 Pinot Noir made by Presqu’ile Winemaker Dieter Cronje as well at 2 Pinots from Luceant Luminesce a 2011 and a 2012.

The Presqu’ile 2012 Pinot Noir was done with whole clusters and spent 18 months in neutral oak. It was fascinating to do a side by side with Kevin Law’s 2011 and 2012 Luceant Luminesce Pinot Noirs. Again all the grapes are from Presqu’ile Vineyard. 2011 was a cooler year and Kevin used 1/3 whole cluster and 25% new oak for this vintage, as opposed to the 2012 which was bigger. The 2012 vintage he went 75% whole cluster and 50% new oak. It’s amazing to see the difference a vintage can make as well as the differences created by the amount of whole cluster press and oak which can impart tannins and other flavors.

Kevin was the lone American on the panel.  He jokes when the get to him “I don’t have an accent”.  His wines have previously been produced under the Luminesce label but they have had to relinquish that name. In the interim you will see them often listed as Luceant Luminesce as they segue into their new name Luceant. Before opening his label, he spent 7 years as the assistant winemaker at Tantara. He is soft spoken and you won’t find him out on social media. This humble winemaker spends all his time pushing to make greater wines. The differences in his two Pinots were many, but they were both beautiful expressions of their vintage and style.

for More Conversations check out our Dirt to Glass Page