Santa Barbara Vintners Spring Weekend 2016

Larner Vineyard

This past weekend was the time for our Annual trip to Santa Barbara for the Vintners Spring Weekend.  The weekend was filled with great food, great wine and great people.  We will start out with the overview here and then you can look forward to in depth posts on the winemakers we met and the events we attended coming up.

We started out early, the drive from Vegas is long, and arrived to the City of Santa Barbara in time for lunch.  The coastal winds were kicking up and we were probably some of the last diners of the day to be able to enjoy the outdoor patio at Moby Dick’s.  Then we took the beautiful drive up 154 through the San Marcos Pass to Los Olivos.  We did a tasting with Mae Apple at Tercero and picked up a Magnum of Larry’s Abberation for the Big Bottle Bash.  Larry was there and waxed poetic on Roussanne.  He is always fascinated to listen to.

The Big Bottle Bash

The kickoff event of the Vintners Spring Weekend was the Big Bottle Bash at Presqu’ile.  This event was sponsored by the Santa Maria Valley Chamber of Commerce.  Presqu’ile is a beautiful Vineyard and Winery in the Santa Maria Valley with gorgeous views, beautiful gardens and amazing hospitality.  We had been lucky enough to attend an event here on the Key to Wine Country Weekend held up on the crush pad, where 4 winemakers compared wines that they had made from the Presqu’ile vineyards.  The Big Bottle bash began with a cocktail hour on the Presqu’ile members patio. There were lots of bottles open, a fire in the fire pit, blue skies and great conversations.  We tasted through a Transcendence Grenache Rose, a Sandhi Chardonnay and a Presqu’ile Pinot Noir before Matt Murphy of Presqu’ile welcomed us and ushered us into the Tasting room for dinner.

View of the San Rafael Mountains from Presqu'ile Winery

View of the San Rafael Mountains from Presqu’ile Winery

This dinner by Chef Nick Barainca was served family style at two long tables and the magnums of wine were poured by several amazing Somms, including Rajat Parr who is also the owner of Sandhi, Dustin Wilson (from the Movie Somm) and Eric Railsback, one of the founders of Les Marchands in Santa Barbara and a founder of Lieu Dit Winery.  There were amazing wines poured.. a Lieu Dit Chenin Blanc (they focus on Loire Valley style wines), a Le Bon Climat Pinot Noir (That is from the Clendennen Family Vineyards),  a Pinot from a Vineyard near Sea Smoke that Raj Parr was pouring that might have been from Sandhi, but I am not sure, a Chateauneuf de Pape that someone had amazingly brought with them and a Dragonette wine.  All of the wines were delicious and several were really interesting for a couple of reasons that I will elaborate on.  One of the guests at our table, Eric works with the winemaker at CCGP (Central Coast Group Project).  Scott Sampler of CCGP will be someone you will hear us speak more of here, and we look forward to following his wines.  Scott is playing with masceration times.  Masceration is the process of soaking the skins, stems and seeds to extract flavor and tannins at the beginning of the winemaking process.  Extended mascerations can be anywhere from 7 to 44 days.  Scott poured a Grenache that had a 100 day masceration period and a GSM (Grenache, Syrah, Mourvedre blend) that had been 120 days in masceration.  I look forward to tasting his wines as they age and he experiments further.  Lastly we also tasted the wine we brought, Aberration from Tercero.  For this wine Larry was experimenting with how long you could leave a red wine in stainless steel.  This wine is a blend of Cinsault, Grenache & Mourvedre aged in stainless steel for 4 months.  This wine is fresh and bright and drinks a little like a deep rose.  It’s great slightly chilled and perfect for summer.  Dinner was dazzling and there will be more on that later.

Wine Seminar on Syrah

Saturday morning started off early with the Wine Seminar. This year the panel discussed Syrah in Santa Barbara County.  Wendy Thies Sell did a magnificent job moderating the panel of 7 winemakers, growers and owners from all over Santa Barbara.  We tasted 8 Syrahs from various areas within the Region, from cooler to warmer climates.  There were wines from SAMsARA and Crawford Family Wines in the Sta. Rita Hills, Central Coast Group Project and Tercero Syrahs from White Hawk Vineyard in the Los Alamos Valley, Bien Nacido and Qupe Syrahs from the Santa Maria Valley and Larner and Stolpman Syrahs from Ballard Canyon an AVA that identifies itself as “Syrah Territory”.  All the wines were wonderful and they were all different, some dramatically so.  Watch back for more details on this seminar and more information on the winemakers and wines.

Santa Barbara Vintners 2016 Wine Seminar on Syrah

Santa Barbara Vintners 2016 Wine Seminar on Syrah

The Grand Tasting

From the Seminar we headed straight to the Vintners Spring Weekend Grand Tasting at Riverview Park in Buellton.  This years event was set up by Wine Trails instead of alphabetically. For some trails this was great being able to taste wines from the same area made by different wine makers.  For other trails like Lompoc or Los Olivos which are not located by vineyards, you could enjoy the great diversity of wine styles in this area.  As always there was great food and music and so many winemakers to speak with.  Some highlights of our tastings included Ca’ Del Grevino, Demetria, DV8 Cellars, Ferguson Crest, Lieu Dit, Refugio Ranch Vineyards, Solminer, Toretti Family Vineyard and Transcendence.   We had been challenged at the Big Bottle Bash by Eric who we sat with to spend the Grand Tasting tasting with wineries that we had never tried before and we did this for the most part.  Check back as we delve further into some of our new discoveries.

Lunch at the 2016 Spring Grand Tasting with Santa Barbara Vintners

Lunch at the 2016 Spring Grand Tasting with Santa Barbara Vintners

Dinner out (at SY Kitchen)

After the Grand Tasting it was time to think about dinner.  Michael wanted to continue the trend of trying something new and challenged me to find someplace for dinner where we had not eaten before.  We ended up with fewer options than we expected (we’ve eaten at quite a few restaurants in the Valley).  We settled on SY Kitchen in Santa Ynez and were not disappointed.  Outside the restaurant is unassuming, but as you stroll through the gate you see cozy outdoor lounge seating all around the yard.  The entrance takes you to the bar area and from there you are ushered about the house to your seating area.  We were on the partially enclosed patio which was perfect.  We skipped appetizers to save room for dessert (Thank goodness!).  We shared the parpadelle special with scallops and asparagus paired with a Grimm’s Bluff Savignon Blanc and the Gnocchi alla Salsaccia with tomato, sausage and smoked ricotta with a 2007 Arcadian Syrah from the Santa Ynez Valley.  Both pairings were lovely and I was not familiar with either of these Wineries…so I have more research to do and you can look forward to finding out more about Arcadian and Grimm’s Bluff with me!  The pastas were delicious and not too heavy so we could dive happily into dessert!  We chose a glass each of the 2004 Vin Santo from Tuscany and the Passito di Pantelleria from Sicily. Then we asked our waiter for his help in pairing a dessert with these. He recommemded the Fresh Berry Plate with handmade coconut gelato, balsamic and hibiscus to pair with the Passito and the Home made Vanilla Panna Cotta with caramel and ladies’ kisses crunch with the Vin Santo.  So needless to say…you can expect a future post on Italian dessert wines!

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

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

Vin Santo, Passito di Pantelleria, Fresh Berry Plate and Homemade Vanilla Panna Cotta at SY Kitchen

Vin Santo, Passito di Pantelleria, Fresh Berry Plate and Homemade Vanilla Panna Cotta at SY Kitchen

 

 

 

 

 

 

 

 

 

 

 

 

 

The Larner Fête

Sunday we attended the Larner Fête out at the Larner Vineyard.  Vintners Spring Weekend is a great time for wineries to hold events, and Sunday is perfect as everyone is looking for a great way to spend the last day of the weekend.  This event brought together 6 winemakers plus Michael Larner tasting wines made from Larner Vineyard Grapes.  These winemakers included: Larry Schaffer from Tercero, Sonja Magdevski of Casa Dumetz, Mac Myers of McPrice Myers, Craig Jaffurs of Jaffurs, Mikael Sigouin of Kaena, Scott Sampler of Central Coast Group Project and of course Michael Larner of Larner Vineyard and Winery.  We had amazing conversations with all of the winemakers and you can look forward to posts on each of them coming up.   The event was held in the barn which hopefully one day will be converted into the Larner Winery.  There was food from Autostrada who did wood fired pizzas and an array of sliders from Amaranto Catering and it was all delicious. The Ruben Lee Dalton Band played original music on a stage and a flatbed truck bed in front of the barn with picnic tables and umbrellas for relaxing between tastings.

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We wrapped up our weekend with an interview with Michael Larner which will kick off an educational series on Syrah that will be coming up.

A weekend in Santa Barbara is always amazing. This place is filled with great food, wine and people.  Big shout out to Morgen of the Santa Barbara Vintners for putting together such a great Vintners Spring Weekend.  Keep in mind though, anytime is a good time to get to Santa Barbara Wine Country.  If you want a big event, the Celebration of Harvest Weekend will be coming up in the fall.  But don’t wait, there are Multiple Wine Trails and tasting rooms to be explored, pick a weekend…or there are many tasting rooms that are even open during the week.  Trust me, you will need years to explore them all.

We obviously have quite a bit more to share about this trip, so follow us on Facebook or Twitter to catch all of our posts!

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Tercero’s Larry Schaffer on his love of Rhones

tercero Los Olivos Central Coast Wine Country

Santa Barbara Wine Country has a cast of wildly eclectic characters.  When you think of those characters, Larry Schaffer always comes to mind. Last year we had a wonderful opportunity to speak with Larry Schaffer who is the owner and winemaker at tercero.  It was the Spring Vintners Weekend and on top of everything else, Larry had an out of town wine tasting dinner to pour his wines at.  None the less, he made time for us.  We met Maeapple at his tasting room and she took us through a tasting before Larry arrived.  Larry is graduate of the UC Davis program for Viticulture and Enology.  He is passionate about many things; wine, of course, screw caps and as we discuss with him here, Rhones.

“So I started doing Rhones. My Masters thesis was on tannin development in Syrah. And so I fell in love with Syrahs throughout the state of California. Had a couple of Grenaches that really intrigued me. My favorite wines of all time have been old world Chateau Neufs. To me there is something magical aromatically about those wines and how they develop. I love gentle giant wines that continue to expand and twist and turn and I find Rhones do that more than other varieties do.

I’m also a fan of underdogs and making Rhones in a region that is not known for Rhones is basically being an underdog. Starting off making wine you kind of have to find a niche. It can’t be what everyone else is doing, so for me that’s kind of where I got my start. That’s why I started doing what I did. And the more I did it the more variety I saw in those varieties, the more I continue to fall in love with it. I’m on the board of directors for the Rhone Ranger, I’m the President of the Santa Barbara Chapter of the Rhone Rangers.. Rhones are definitely my passion.

I hope to never get bored with doing it in Santa Barbara County. Such diverse soils climates terroir whatever you want to say. And our vintages have been so varied that there has been no similarity over the last decade of any individual wine that I have made. I enjoy that.”

You can often find Larry at his tercero Tasting room in Los Olivos.  It is off the beaten path at 2445 Alamo Pintado Ave, suite 104 (find the entrance on San Marcos).  They are open Thursday through Monday from noon to about 5 pm or you can call them at 805-245-9584 and set an appointment.  If Larry is not there Maeapple with take great care of you.  We did a pairing with the tercero 2013 Mourvedre Rose from Vogelzang Vineyard in Happy Canyon, that you can check out here.

One of the most beautiful things about Santa Barbara County Wines is that the winemakers are passionate AND accessible.  They love to speak about their wines and this region.  When you go to the Grand Tasting either in the Spring or at Harvest, you will often find the winemaker themselves behind the table pouring wine and speaking animatedly about these wines.  The wines are their children, and they love to tell you about them.  Just don’t ask for their favorite…you will always get the same answer  “And which of your children is your favorite? Don’t you love them all the same?”

If you want to meet some of these passionate people you should head to the Santa Barbara Vintners Spring Weekend and their Grand Tasting on Saturday April 23rd.  the links will take you to more information and tickets. You can also visit the Santa Barbara Vintners site for more details on this beautiful area and it’s wineries.

And of course, you will find plenty of information right here on Crushed Grape Chronicles.  Stop back and explore or follow us on Facebook, Twitter or Instagram.

Longoria Albarino and Shellfish

2014 Longoria Albariño

When we were in Santa Barbara last year I had a wonderful opportunity to speak with Richard Longoria of Longoria Wines at the Grand Tasting on the Santa Barbara Spring Vintners Weekend.  He is a truly lovely human being and we had a wonderful discussion on his current line up of wines, discussing the vineyards he sources from for the varieties that don’t grow well at his Fe Ciega Vineyard in the Sta. Rita Hills.

Rick Longoria at the Santa Barbara Vintners Spring Grand Tasting

Rick Longoria at the Santa Barbara Vintners Spring Grand Tasting

Later that day we stopped by his tasting room in Los Olivos.  This year we look forward to visiting the new winery in Lompoc!  We left Santa Barbara with a bottle of his 2014 Albarino from Clover Creek Vineyard in the Santa Ynez Valley.

 

Longoria 2014 Albarino in the garden

Longoria 2014 Albarino in the garden

Rick Longoria established Longoria Wines in 1982.  He is actually a Vegas baby, born a military brat like myself at Nellis Air Force Base just outside of Vegas.  He ended up in Lompoc for High school and spent his college days at UC Santa Barbara and Berkley.  His degree was in Sociology.

He discovered the wineries of Napa and Sonoma and fell in love.  The law degree he had intended to get fell to the side after a trip to South America and he found a job at Buena Vista in Sonoma when he returned working as a cellarman.  Buena Vista had the legendary Andre Tchelistcheff as a consultant and he took Rick under his wing.  He helped get Rick to the new Firestone winery in Santa Barbara.  Rick met his wife Diana here.  He did move back north to Napa to work at Chappellet Vineyards for a year, but realized that the Santa Ynez Valley was the place he wanted to be.  He was hired as winemaker for J. Carey Cellars in 1979.  While working here he started Longoria to make Chardonnay and Pinot, two wines that J. Carey was not producing.  In 1985 he started working for The Gainey Vineyard and continued working there and running Longoria until 1997 when he and Diana decided to make Longoria their only focus.  They had a winery in the “lompoc Wien Ghetto” and a tasting room in Los Olivos.  In 2014 they moved into a brand new winery in Lompoc where they now have their tasting room.

The Longoria Tasting Room in Los Olivos

The Longoria Tasting Room in Los Olivos

Rick discovered Albarino on a trip to Spain in 1990. Albarino (or Alvarinho) is said to translate to “the white wine from the Rhine”.  Some sources believe is is a Riesling Clone from the Alsace or a close relative to Petit Manseng.  Monks were said to have brought this grape to Iberia in the twelfth century.  It now is primary grown in the Riax Baixas in Spain.

When he returned to Santa Barbara he wanted to make this wine and found a plot a Clover Valley Vineyard where they were growing Albarino.  This vineyard is in the South eastern part of the Santa Ynez Valley between the Happy Canyon and Ballard Canyon AVA’s.

To make this wine Rick does a whole cluster press then lets the juice rest overnight before racking it into stainless steel to ferment.  He cold ferments at 60 degrees which he says helps to preserve those beautiful aromatics. This spends another few months in stainless steel before it is bottled.  Only 254 cases were produced

Longoria 2014 Albarino Clover Creek Vineyard Santa Ynez Valley

Longoria 2014 Albarino Clover Creek Vineyard Santa Ynez Valley

We opened this bottle last night to enjoy with some clams and mussels.  This wine has such a lovely nose, with beautiful soft white florals and a little bees wax.  The tartness was refreshing on the palate.

 

Steamed Clams to pair with Albarino

Steamed Clams to pair with Albarino

Steamed mussels to pair with Albarino

Steamed mussels to pair with Albarino

I am looking forward to seeing the new winery this year as we make our way to Santa Barbara for the Vintners Spring Weekend.  They will be holding an Open House at the winery on Saturday the 23rd from Noon to 3 and that evening will hold their Winemaker Dinner at the Ballard Inn with the amazing Chef Budi Kazali preparing a 5 course meal to pair with their wines.  Visit their Longoria Wines event page for more details.

A great time to visit Santa Barbara is April 22nd through 24th for the Santa Barbara Vintners Spring Weekend.  Follow the link for more information.

And for more great information on wineries and winemakers come back and see us at Crushed Grape Chronicles!

Larner Wines 2014 Malvasia Bianca

Larner Vineyard Sunset

We had an opportunity to speak with Michael Larner about his 2014 Malvasia Bianca (among other things) last April during the Vintner’s Spring Weekend.  Larner Vineyard & Winery have 35 acres of vineyard planted on their 134 acre property located in the Ballard Canyon AVA in Santa Barbara California.

We met Michael at his office at the Vineyard. The focus at his vineyard are Rhone varieties with special attention to Syrah, which expresses itself particularly well in Ballard Canyon. Other varieties include Grenache, Mourvedre and Viognier, but he takes a dip into the Italian Malvasia Bianca for a single block.

We began speaking about the 2014 Malvasia Bianca. Keep in mind this is last years vintage. Find the Larner booth at the Santa Barbara Vintners Spring Weekend and find out how this vintage compares with the 2015 Malvasia Bianca!

 

Malvasia Bianca – a little background

Malvasia Bianca is believed to originate on the northwest coast of Italy. Of white Italian varieties, Malvasia Bianca is one of the most widely planted in Italy.

The berries of Malvasia Bianca are yellow to an oily brown when ripe and they grow in large clusters. This grape can be made into a variety of styles, from a lighter wine to a more full-bodied wine, dry to sweet, low to high alcohol and sometimes into a sparkling wine. In Italy it is often blended with Trebbiano to create light dry wines. It is also used in the Tuscan “Vin Santo” (trans. holy wine), which is a straw wine where the grapes are dried on straw mats. This wine was traditionally used for Mass.

Malvasia Bianca is sweet on the nose, but surprisingly acidic on the palate. Malvasia Bianca has great aromatics. A distant cousin to Muscat, it is a beautiful wine to start or end a meal.

The Larner 2014 Malvasia Bianca

We enjoyed this wine at the 1st Larner Winemakers Dinner at the Ballard Inn, where we tasted this wine with appetizers before dinner and then Budi Kazali paired this wine with a coconut mochi for dessert.

They only produced 129 cases of this wine, which ages 6 months in stainless steel and just reached 12.9% for alcohol.

With the 2014 vintage they tried a more traditional style with more maceration. The grapes were destemmed and crushed and then macerated on the skins at a cool temperature to keep them from beginning to ferment. The maceration brings out the floral notes on the wine. In previous years they tried macerating for 6 hours, 8 hours, 12 hours and finally have settled on 24 hrs as the magic number. More than 24 hours and the wine becomes to phenolic and gets an astringency that they were not looking for. After that the grapes stay on the lees for an extended period of time.  Finally the wine ages 6 months in stainless steel. This wine has beautiful sweet aromatics on the nose, but is not a sweet wine. On the palate it has great acidity.

Michael likes the Malvasia Bianca paired with fried calamari. At the time of our interview with Michael they had just completed a wine pairing dinner with “All Star Academy” runner up Vanessa Craig.  She paired the Malvasia Bianca with a fried wonton with avocado mousse and local cerviche. Michael say it paired great with the acidity and fruit qualities of the wine and the bit of spice in the cerviche.

While this vintage may be completely gone, the Larner 2015 Malvasia Bianca has arrived. Stop by the Larner tasting room in Los Olivos where you can find them next to the Los Olivos General Store daily from 11-5.  Or find them at the Grand Tasting at the Santa Barbara Vintners Spring Weekend on Saturday April 23rd and give it a taste!

Want more information on Larner Wines or other wines or winemakers in the Santa Barbara Area?  Find out more at Crushed Grape Chronicles.

Santa Barbara with Top Chef from my living room

I was thrilled to hear that Top Chef would be traveling California this year, and was especially excited for them to get to my favorite region, Santa Barbara. So…we popped open a bottle (or actually 2) of Santa Barbara Wines and kicked back on the couch to enjoy.

As they pulled up at the beach at Santa Barbara, I mentioned out loud, that if they did seafood, I hope they got it from Stephanie. Sure enough the 1st challenge had them using some of Stephanie Mutz’ incredible sea urchins.

Sea Stephie Fish (.com)

Stephanie of SeaStephanieFish is a commercial fisherman as well as a part-time biology professor and is passionate about the local sustainable movement. We met Stephanie at the WBC14 (Wine bloggers conference 2014) held in Santa Barbara. She was part of a panel on sustainability held at Bridlewood Winery at the end of the conference. Stephanie is a well-known urchin diver in the Santa Barbara area.

Maybe you have tasted uni in a sushi bar in some landlocked area of the country and thought…what’s all the fuss, this really isn’t that good. You probably had Uni with alum. Fresh uni right out of the shell is a whole different thing. The meat in the urchin is typically referred to as roe, but it’s not exactly that. The part we eat are actually the reproductive organs, some people refer to them as gonads, but…we eat both the male and female organs. Fresh uni may ooze either an orange or white fluid which is the spawn (orange for females, white for males.), the alum keeps them from oozing.  Uni is meant to be eaten fresh. You want to see it being harvested from the spiny shells. The live fresh urchins will keep in their shells if you refrigerate them for about a day or two. Little known fact about urchins: Urchins eat kelp and in the past they were killed off to protect the kelp with teams going out to kill off the urchins. Thanks to the Japanese market for sea urchins, this changed in the 70’s.

I have twice enjoyed Stephanie’s uni. Once at a Sta. Rita Hills wine diner at Industrial Eats during the 2014 Santa Barbara Vintners Spring Weekend. It was paired with a Clos Pepe Sparkling Blanc du Noir and the appetizer combined uni and avocado.

 

 

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You can see the video of the entire dinner here Sta. Rita Hills AVA Dinner 2014

The 2nd time I tasted Stephanie’s uni was at Bridlewood winery outside Happy Canyon following the Wine Bloggers conference in July of 2014. After lunch by the creek, we enjoyed a panel discussion with a sustainable theme. Moderated by Richard Martin from Food Republic with Bridlewood winemaker Mark Williams, Chris and Johanna Finley of Finley Farms Organic, Stephanie Mutz of Sea Stephanie Fish, Jake O’Francis of Valley Piggery, Jeff Olsson of Industrial Eats. This was an incredible discussion by the people who grow, raise or harvest our foods on their thoughts on sustainability and how they do what they do.

Stephanie Mutz

Stephanie Mutz of SeaStephanieFish speaking at the WBC14 at Bridlewood Vineyard

 

 

The Quickfire Challenge has the chefs pairing Stephanie’s uni with a Sanford Wine.

Sanford and it’s history

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First…a bit of history.  Padma tells the chefs that Sanford was one of the first vineyards in Santa Barbara. The valley’s original winery was at the Santa Barbara Mission way back in 1782. Unfortunately, prohibition shut the wineries down and it wasn’t until the 1960’s that Uriel Nielsen & Bill de Mattei planted up in the Santa Maria Valley.

Richard-Sanford-Alma-Rosa-2014-spring

Richard Sanford and his daughter at the Santa Barbara Vintners Spring Weekend Grand Tasting.

The first vineyard was planted in the Sta. Rita Hills in 1971, by Richard Sanford. Richard Sanford was a Navy officer who was on a destroyer during the Vietnam War. On his way home from the war he went to Nepal and began a spiritual quest. Coming home to California he sailed competitively for a bit and this allowed him to meet people who were interested in a vineyard.

He studied Burgundy and it’s weather reports and began driving California with a thermometer looking for property with a similar climate. He noticed that the area between Buellton & Lompoc rose by a degree for every mile inland you drove and the possibilities were wide ranging.

He teamed up with Michael Benedict, who was a botanist and they purchased 473 acres in Rancho Santa Rosa. In 1971 they planted the now famous 120 acre Sanford & Benedict Vineyard on Santa Rosa Road. They planted Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir & Riesling. They had open top fermenters, that Gary Gordon, a hot tub pioneer in Santa Barbara, helped them construct. Their first vintage was 1976.

Today Richard Sanford and his wife Thekla own and operate Alma Rosa. With a beautiful tasting room in Buellton right next to Industrial Eats.

Alma Rosa Vineyard in the Sta. Rita Hills

Alma Rosa Vineyard in the Sta. Rita Hills

A little background on the Santa Barbara Region

Sta. Rita Hills is just one part of the Santa Barbara Region.

Located North of Los Angeles and on the west side of California, Santa Barbara is generally thought of as a beach side resort, but it is so much more, it has a  growing winemaking community with unique and interesting diverse wines and tasting rooms.  The topography spans a East to West orientation forming valleys, allowing inland flows of fog and ocean breezes to shape one of the coolest growing regions in California.  The temperature increases by a degree per mile as you travel from the West end of the county near the shore to the East end of Happy Canyon. This allows for a wide variety of grapes to be grown. From Burgundian Pinot Noir and Chardonnay in the cool Sta. Rita Hills AVA to Rhone varities in the central area of Santa Ynez and the new Ballard Canyon AVA and then onto Bordeaux’s Cabernets and Sauvignon Blancs in the Eastern part of the region known as Happy Canyon.

So the wines from Sanford are not made by Richard Sanford, but are highly influenced by his history in the region. The two estate vineyards, Sanford & Benedict and La Riconada are widely respected in the region. The winery is now owned by Terlato.

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The Sanford Wines

Now lets talk a little about the wines for the pairings! I was able to pick out the La Riconada 2012 Chardonnay as well as the 2013 Vin Gris Pinot Noir from the Sta. Rita Hills. The lovely folks at Sanford were able to complete the dots for me. The 2012 Viognier was from the Sanford & Benedict Vineyard (also used by Viognier Goddess Morgan Clendenen of Cold Heaven Cellars http://www.coldheavencellars.com/). The Pinot Blanc that Chad chose to use was a 2012 came from the Sierra Madre vineyard up in the Santa Maria AVA. Another AVA known for their Burgundian wines. And…there was a 2nd Chardonnay the 2012 Sta. Rita Hills Chardonnay which is made from grapes from both La Riconada and Sanford & Benedict Vineyards.

The Chardonnays are different, the Sta. Rita Hills Chard is aged 14 months on 20% New French oak. They site “intriguing aromas of lemon peel, nectarine and toasted hazelnut, …bright fruit …and white flowers.” They also site this as a full bodied wine with nice acidity.  The La Rinconada is is whole cluster pressed and barrel fermented.  They site “aromas of citrus and hazelnut with hints of vanilla” with “minerality and crisp acid to balance the full palate”. Both Chardonnays had 100% malolactic fermentation. This is a secondary fermentation where malic acid is turned into lactic acid by bacteria.  This is what gives these chardonnays their rounded mouthfeel.

The Pinot Blanc from the Santa Maria Valley is their first release of this varieity.  It is aged 10 months on neutral oak to give it mouth feel. They say it has notes of apple, caramel and bits of lemon.

The Viognier from Sanford & Benedict goes 12 months in neutral French oak. You get all that lovely honeysuckle, jasmine and stone fruits on the nose and a richer mouth feel as you often do with Viognier.

There were quite a few pairings that had me intrigued! I’m right with the judges that simpler is better with uni. Grayson’s choice to pair with grapefruit I found interesting.   Frances’ choice to pair her coconut crème curry with the Viognier also seemed wise. If you don’t have a Riesling with a curry, Viognier is a good bet.

The boys who ran with the Vin Gris…

Vin Gris (Grey Wine??What?)

Okay… let’s pause briefly to explain Vin Gris. If you translate from the French, it means “Grey Wine”. Not so appetizing huh. This is done in the Saignee method (more great French terms, translation being “to bleed”). They do an initial pull of juice off the skins (red skins) and then treat this juice as they would with a white wine to keep it fresh and fruity. Then the rest of the juice is left on the red skins to further concentrate the flavors of the red wine.

So Vin Gris is a classic rose. This is a rose of Pinot Noir from the Sta. Rita Hills. After destemming they allow up to 18 hours of skin contact then they age in both stainless steel tanks and neutral french oak.  This is a dry rose with aromas of rhubarb, cranberry and orange blossom.

Amar paired this with sea urchin and Shitake tempura with lime ricotta cheese. Okay this sounded pretty amazing to me. The brightness of the rose with the lime ricotta playing against the earthiness (it is a pinot noir) of the mushrooms. I’d try that!

Isaac channeled spicy crab cakes and rose from his Louisiana roots and used the uni like he would roe. This too sounded amazing to me.

Pairings I wish I could have tried!

Other dishes I would have liked to try…Wesley’s cremed corn with uni, marinated fennel, salmon roe and scallops. And…while I think I would have paired with the La Rinconada…I bet both chards would be nice with it. Jason’s Salpicon Seafood salad, which I would have paired with the Sta. Rita Hills Chard (don’t know if he did) and Carl’s Sea Urchin omlette.

Okay, my mouth will just have to water thinking about them. I do believe that Grayson won because she went simple and let the uni shine. You don’t need to do much to uni, it’s delicious on it’s own.

Ostrich eggs?  What does that have to do with Santa Barbara?

So it was a sudden death quickfire and Grisselle and Angelina had to fight it out with Ostrich Eggs. So if you have not been to Santa Barbara, you might be thinking “what”? What do Ostrich eggs have to do with Santa Barbara. If you have been to Santa Barbara, you giggled and got it right away. Just a short drive inland from the Sta. Rita Hills you reach Buellton and as you drive through you will pass Ostich Land USA. http://www.ostrichlandusa.com/

This ostrich farm is right by The Hitching Post II made famous in Sideways. You can feed the ostriches and see the chicks, who grow a foot a month until they reach full size. Bit of trivia, Ostriches lay eggs until they are 40 years old. And while Angelina thought the one egg looked like a dozen chicken eggs, she underestimated. One ostrich egg is equal to 18 to 24 chicken eggs.

More great cooking…

Giselle wins…no one goes home in the Sudden Death.

Now onto the Elimination Challenge. They didn’t pair with wines, so I won’t elaborate here, except to say that they were at the Bacara Resort in Santa Barbara where the annual WOPN (World of Pinot Noir Festival) is held every year in March. The views were great. I was a little disappointed that they imported all of their chef judges from LA. Cat Cora lives in Santa Barbara, but she doesn’t have a restaurant there.

I will say how much I enjoyed the joyful and respectful camaraderie of Kwame & Chad. They will go far on good khama and joyful cooking!

Oh and if you are curious as to what we were drinking? They were both from Carhartt Winery & Vineyard in the Santa Ynez Valley, a 2013 Carhartt Estate Grenache as well as a Carhartt late harvest Sauvignon Blanc. The Grenache was lovely, young, fresh and nuanced. The late harvest Sav Blanc went beautifully with our dessert of apple pie. The pie was unsweetened and paired beautifully with the wine, neither being overly sweet.

I’m sad that they only spent one week in Santa Barbara. There is so much more to explore! If you are intrigued by this area, read on…we love Santa Barbara and you will find plenty more about it here at Crushed Grape Chronicles.

To learn more about Santa Barbara Wines, visit the Santa Barbara Vintners site.

 

 

 

Santa Barbara Wines with Savory Spring Tarts

Santa Barbara Wine Tasting

 

Savory Spring Tarts….you are questioning what that means, but your mouth is watering anyway.  You can find the details on 4Farm2Mrkt. Of course we needed to do wine pairings so you get those here. We had 3 different types of tarts and I ended up choosing 4 different wines to taste with them. All of these wines ended up being Santa Barbara Wines. So, here we go… Let’s start with the video, then after the jump you can read the details!

Tercero 2013 Rosé.

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This is a Mourvedre Rose made by Larry Schaffer of Tercero. We met Larry at the Wine Bloggers Conference in 2014. He is fascinating and were lucky enough to speak with him in his tasting room earlier this year. Watch for the video interview which covers a WIDE range of subjects!
Larry’s tasting room is in Los Olivos and it is off the beaten path with the entrance on San Marcos St. They don’t have tasting notes here, but rather encourage you to see what you find in the wines.
Larry loves Rhones and is the president of the local Rhone Rangers Chapter, so a Mourvedre Rosé is right up his alley. These grapes come from the Vogelzang Vineyard in Happy Canyon. Larry foot stomps all of his grapes. (I think it’s a great way for him to expend some of his extra energy, because this gentleman has quite a bit!).
This is a rosé with depth. After a slow cool fermentation he puts it in French oak for 3 ½ months. It’s older French Oak so on the neutral side, but he says the wine develops some “funk” while there. I Love This Wine!

Grassini 2012 Sauvignon Blanc

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We met Katie Grassini a little over a year ago, in the Stunning Grassini tasting room in Santa Barbara’s El Paseo. Their family vineyard is in Happy Canyon which is on the Eastern end of the Santa Ynez Valley. The warmer climate here (the temperature rises by a degree each mile from the ocean in the Santa Ynez Valley) is perfect for Bordeaux varieties. They do high density farming of Sauvignon Blanc, Cabernet, Cabernet Franc, Merlot & Petit Verdot. You will find “Grassini Vineyard” on many Sauvignon Blancs around the valley, their fruit is coveted by many winemakers. Their beautiful Sauvignon Blanc is whole cluster pressed and fermented primarily in Stainless steel, with a portion of it going into neutral oak puncheons.
This wine is bright without being too tart and is well rounded in your mouth.

Jamie Slone 2013 Aloysius Chardonnay

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Jamie Slone Wines is also in the El Paseo of Santa Barbara. His winemaker is Doug Margerum, but Jamie is very involved in the process. The day we stopped in, Jamie himself was behind the bar pouring and as it was early in the day, we were able to monopolize his time and hear many great stories. This Chardonnay “Aloysius” (pronounced alowishes) is named for his wife Kym’s late father. The grapes come from the Sierra Madre Vineyard in Santa Maria. This is a beautiful well rounded wine with just a touch of oak.

Anacapa Vintners 2010 Santa Maria Pinot Noir

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Anacapa Vintners, otherwise known as AVA Santa Barbara, The Valley Project, is a project by Seth Kunin of Kunin Wines. It explores the Santa Barbara area and looks at how the wines differ in the various AVA’s.
This wine is a pinot noir from the Santa Maria Valley which is in the northern part of Santa Barbara County. This was actually the 3rd AVA in the United States. The temperature rarely gets over 75 degrees and the growing season here is long making it perfect for Pinot Noir.
This Pinot had a bit of funk on the nose and I liked it! There were only 243 Cases of this wine produced.
If you find yourself in Santa Barbara’s Funk Zone this is a “Don’t Miss” stop. The tasting room features a large Elkpen mural of the Santa Barbara Region which describes the climate and soils. As they pour your tasting, they will pull out soil samples so you can see what the different soil types are around the area. It is really an incredible educational experience, WITH WINE! What could be better?

Now to the pairings

 

The Strawberry Balsamic Tart we tasted with the Rose, the Sav Blanc and the Pinot Noir. I liked it best with the Rose. The earthiness of the wine, lent itself to the depth of the balsamic with the onions.

The Arugula Tart was meant to pair with the Rose and the Sauvignon Blanc, but it ended up working nicely with everything. Of course the natural pairing is with the Sav Blanc because of the herbs and goat cheese and indeed that was my favorite pairing, but surprisingly it went very well with the Aloysius Chardonnay by Jamie Slone. This wine is bright and tart and Michael liked it very much with the Arugula tart.

The Potato and Tarragon Tart is what I had opened the Chardonnay for and it did indeed pair well. The Pinot Noir also went well with the tarragon on the potatoes.

The lesson?

Suggested pairings are a great place to begin. But wines are individual and some of the nuances may surprise you and lead you to unexpected pairings. Don’t fight it! Give in to the experimentation!

 

To learn more about Santa Barbara Wines, visit the Santa Barbara Vintners site.

And for more great recipes for fresh farmer market produce visit 4farm2mrkt.com

Zaca Mesa University – Part 4 Eric Mohseni

Zaca Mesa Winery

Welcome to part 4 of our coverage of the Santa Barbara Vintners Wine Seminar from the Vintners Spring Weekend 2015. The theme of the seminar was “Zaca Mesa University” based on a wonderful article in Edible Santa Barbara from Spring of 2013 about all of the winemakers who have come through Zaca Mesa Winery. This panel featured Ken Brown of Ken Brown Wines, Jim Clendenen of Au Bon Climat, Bob Lindquist of Qupe and Eric Mohseni the current winemaker at Zaca Mesa. The Seminar was moderated by Sommelier Christopher Sawyer.

Part 4 features Eric Mohseni.  Eric has a degree in food science from California State University.  He spent a bit of time as a wine buyer before stepping into the vineyard during harvest in 1997 at Edna Valley Vineyards in SLO Wine Country.  After a little time in New Zealand at Esk Valley Estate he returned to California and joined the Zaca Mesa team as the enologist.  He became Zaca Mesa’s winemaker in 2008.

 

 

 

 

For more conversations with winemakers and wineries visit Crushed Grape Chronicles – From Dirt to Glass

 

 

Zaca Mesa University Jim Clendenen & Bob Lindquist

Zaca Mesa Winery

Welcome to part 3 of our coverage of the Santa Barbara Vintners Wine Seminar from the Vintners Spring Weekend 2015. The theme of the seminar was “Zaca Mesa University” based on a wonderful article in Edible Santa Barbara from Spring of 2013 about all of the winemakers who have come through Zaca Mesa Winery. This panel featured Ken Brown of Ken Brown Wines, Jim Clendenen of Au Bon Climat, Bob Lindquist of Qupe and Eric Mohseni the current winemaker at Zaca Mesa. The Seminar was moderated by Sommelier Christopher Sawyer. Part 3 features Jim Clendenen & Bob Lindquist.

Jim Clendenen of Au Bon Climat

Jim is the Winemaker at Au Bon Climat, the Santa Barbara winery he founded with his friend Adam Tolmach back in 1982. Both he and Adam, came through Zaca Mesa.   Jim tells us how he saved the world from another mediocre lawyer, by instead going into wine. He is quintessentially Californian with shoulder length grey hair and typically sporting a Hawaiian shirt.   His wines however show the restraint and balance of the Old World wines of Burgundy.

Bob Lindquist of Qupe

Bob Lindquist is the Winemaker at Qupe.  Qupe pronouced “kyoo-pay” is the Chumash word for “poppy”.  The Chumash Indians are the indigenous people of the Central Coast.  A man who bleeds “Dodger” blue, he is a baseball lover who became a wine enthusiast while attending UC Irvine.  He is known for his love of Rhones as well as Chardonnay.  He and Jim share a winery they built in 1989 on the famous Bien Nacido Vineyards in the Santa Maria Valley.

Jim & Bob’s time at Zaca Mesa University

In this segment the comedy shines through as Jim tells us how he came to Zaca Mesa in 1978 to run the bottling line. He had more experience than any other applicants with a total of 6 hrs on the Brander bottling line bottling Fred Branders 1976 Gewurztraminer. He talks about their 1st Chard that won top honors in both Orange County and LA County with it’s accidental residual sugar and how they learned to stop that sweetness (and stop winning both top honors). We hear about the differences he found in winemaking techniques in Australia, California and France and the pluses and minuses of getting a salaried job at harvest.

Bob & Jim are friends from way back and Bob tells the very funny story of how Jim helped him get fired and hired thanks to a Kinks concert. He goes on to tell his story at Zaca Mesa after Jim left and how he opened his own winery Qupe in 1982 with the help of both Ken Brown and Marshall Reams. He also talks about making Syrah first from grapes from Gary Eberle in Paso and discovering that cool climate Syrah was the direction to go. He also brought a beautiful 10 year old Syrah from Bien Nacido Vineyard that we were able to taste.

 

 

 

There is more to come. Our next segment will feature Eric Mohseni the current wine maker at Zaca Mesa which will be released on June 10th.

For more conversations with winemakers and wineries visit Crushed Grape Chronicles – From Dirt to Glass

Zaca Mesa University Part 2 – Ken Brown

Zaca Mesa Winery

This is part 2 of our coverage of the Santa Barbara Vintners Wine Seminar from April of 2015.  The theme of the seminar was “Zaca Mesa University” with a panel of wine makers all of whom had come through the Zaca Mesa Winery.  Sommelier, Christopher Sawyer introduced the first of these winemakers Ken Brown.

Ken Brown or Byron Kent Brown started his career working for IBM, never dreaming that he would end up a winemaker.  He later got into real estate development with his father, who had a friend with a family vineyard in Lodi.  He got to know some people in the wine industry, fell in love with it and went back to school to become a winemaker.  When Marshall Reams decided to build a winery, he called Ken to help purchase the equipment and set the place up.  Ken became Zaca Mesa‘s first winemaker.  While there, he hired Jim Clendenen and Bob Lindquist who each went on to found Au Bon Climat and Qupe respectively.  After a bit as Zaca Mesa’s winemaker, Ken found he wanted to start making his own wines.  He founded Byron Winery in 1984 and built a winery where he not only made his own wines, but could also make the overflow wines for Zaca Mesa, when they ran out of room.  So basically he got his own winery, subsidized by Zaca Mesa, while still serving as their head winemaker.  Pretty good gig!  In 1990 Mondavi bought Byron.  He stayed on for 14 years before leaving to start Ken Brown Wines in 2003. They do small lot wines in an unassuming little tasting room in Buellton with a range of Chardonnays and Pinot Noirs.  But here…let’s let Ken tell it.

The next segment featuring Jim Clendenen of Au Bon Climat will be released on June 3rd 2015.

For more conversations with winemakers and wineries visit Crushed Grape Chronicles – From Dirt to Glass

Zaca Mesa University, With Christopher Sawyer

Zaca Mesa Winery

The Santa Barbara Vintners Spring Weekend featured a Wine Seminar called “Zaca Mesa University”.  Zaca Mesa Winery has a long history of turning out amazing winemakers and this seminar brought 4 of them together.  Morgen McLaughlin, Executive Director of the Santa Barbara Vintners introduced the seminar and then introduced our Moderator.  Christopher Sawyer is and internationally known sommelier, who is notorious for his pairings of wine with movies as well as wine with pop culture music.  Having attended UC Davis, Christopher followed the early winemakers in Santa Barbara.  He took some time to give us the history of the Santa Barbara Wine region before introducing us to the panel for the day which included: Ken Brown of Ken Brown Wines, Jim Clendenen of Au Bon Climat, Bob Lindquist of Qupe and Eric Mohseni, the current winemaker at Zaca Mesa.

See more on From Dirt to Glass

“Zaca Mesa University” Santa Barbara Wine Seminar Spring 2015 – The Highlight Reel

During the Santa Barbara Vintners Spring Weekend this April, the Wine Seminar topic was “Zaca Mesa University”.  Inspired by a Spring 2013 article in Edible Santa Barbara Magazine, this seminar featured winemakers who have played a part in the history of Zaca Mesa and indeed the entire Santa Barbara region.

Zaca Mesa has turned out a plethora of amazing wine makers and Sommelier Christopher Sawyer led us through a discussion with 4 of the best.  Ken Brown of Ken Brown Wines was the first paid winemaker at Zaca Mesa.  Ken went on to found Byron.  While at Zaca Mesa he hired both Jim Clendenen (Au Bon Climat) and Bob Lindquist (Qupe).  We enjoyed the stories of how each had come to Zaca Mesa; Ken coming in after helping to choose the equipment for the winery, Jim escaping a future in law to become the premiere bottling line employee in the valley and Bob getting fired from his wine shop job for going to a Kinks concert and being hired the same day by the wine shop owners father, who happened to be the owner at Zaca Mesa.  Eric Mohseni, the current winemaker at Zaca Mesa shares how being part of this legacy has influenced him.

This is the highlight reel.  We will start releasing the full seminar in segments for you to enjoy on May 20th on our From Dirt To Glass Video Page.  This will include the tasting with wine from each of these amazing winemakers.

Santa Barbara’s Wine Collection of El Paseo

El Paseo of Santa Barbara Central Coast Wine Country

Downtown Santa Barbara is picturesque with the Spanish Colonial Architecture and the trailing bougainvillea. In the heart of the Presidio Neighborhood lies the Paseo de la Guerra or El Paseo. This beautiful complex with it’s interior courtyards and passageways is the restored home of Jose de la Guerra y Noriega, the Commandante of the Presidio.

This historic property was purchased in the 1920’s and through several owners was designed into the paseo that it is today. In addition to the Casa de la Guerra Museum housed within the property, there are Shops, Wine tasting rooms and restaurants. It is a beautiful place to step back a little in time and slow your pace. The tasting rooms have gathered as the Wine Collection of El Paseo. We strolled into the center of the interior courtyard entering from the State Street side and began our tasting at…

Jamie Slone Wines

23 E. De La Guerra Street

Santa Barbara CA 93101

(805)560-6555

Open Daily 12-6

If you are a racing fan, you might know the name “Jamie Slone”. Jamie until recently, was a Formula Race Car Driver. When he would race in Indy Car weekend in Sonoma, the guys would always look to head out for a beer when there was time off. Jamie preferred to head into Sonoma and explore the wines. His fascination with wine led to the opening of Jamie Slone Wines. He works closely with his winemaker Doug Margerum, tasting blends and making suggestions, sometimes suggestions that are a little out of the norm..he has released a Cabernet Sauvignon & Syrah blend and feels as if blends might be his new direction in the market.

When we walked into the beautiful tasting room we were greeted first by Sophie, their dog and then by Jamie himself. He is passionate and energetic and loves to share the experience of his wines. The tasting room he describes as an American Riviera Experience and it is both stunning and warm. His wife Kym joined us toward the end of our tasting in time for a photo.

The wines have depth and nuance. Jamie pulled out a bit of his 2013 Sauvignon Blanc for us to taste which is all but gone. We also tasted the 2011 BoRific Red blend. It is a blend of Merlot & Cab Franc and is named “BoRific” after Jamie’s nickname for Kym. We left with a bottle of the beautiful, 2013 Aloysius Chardonnay, named after Kym’s late father which is a balanced and elegant wine. He also has a lovely Sta. Rita Hills Pinot Noir and his 2012 Super Tuscan which is a blend of Cabernet Sauvignon, Sangiovese and just a hint of Malbec.

After a wonderful tasting, Jamie was kind enough to walk us down and introduce us at the MWC32 Tasting room.

Marjoram Wine Company

32 El Paseo (in the center courtyard)

Santa Barbara, CA 93101
805-845-8435

Open Daily 12-6

Jamie introduced us to the Tasting Room manager Rani at the MWC32 Tasting Room.  This tasting room is the Margerum Reserve tasting room. It is tucked inside the El Paseo as opposed to the flagship Margerum Tasting room on Anacapa Street. Rani set us up for a tasting and filled us in on much of the background of wine maker Doug Margerum.

Doug came from the restaurant industry and as such has a great love for wine and food. His parents originally purchased the Wine Cask restaurant which expanded to include a bistro and wine store. He sold the restaurant in 2007 to devote all his time to Margerum Wine, and then reopened it in 2009 with new partners. In addition to his own wines, he also makes wines for 2 other wineries in The Wine Collection of El Paseo, both Jamie Slone and Happy Canyon Vineyards.

We tasted the 2014 Riviera Rose, the 2013 Klickitat Pinot Gris (from the Margerum Ranch & Dampier Vineyards in Klickitat Washington), the 2011 Purisima Mountain Vineyard Syrah (this is one of those wonderful Ballard Canyon Syrahs), the Black Oak Vineyard Syrah (from the Eastern side of the Los Alamos Valley), the M5 which is a Rhone Blend in the Chateauneuf-du-Pape style of Syrah, Grenach, Mourvedre, Counties and Consult.  Mid tasting Hugh, Doug’s brother, who in addition to dealing with the website and wine club is also an accomplished artist, stopped by with a Riesling for us to taste.  This came from the Kick-On Vineyard on the Western end of the Los Alamos Valley.

All the wines were beautiful and I am still dreaming about the Amaro which Doug started making 9 years ago, fortifying the wine with brandy and 40 different botanicals, roots, herbs, barks and orange peel…..this is amazing digestif, with many layers from the botanicals.

Grassini Family Vineyards

813 Anacapa Street, #6

Santa Barbara, CA 93101

(805) 897-3366

Open Daily 12-6

Lastly we revisted Grassini. The last time we were at the El Paseo, Katie Grassini had stopped by to greet us and we had a wonderful chat. The tasting room is done in deep dark woods.  The tasting bar is made of refurbished wood from old Fir trees and there are big comfy leather arm chairs. Their 2012 Sauvignon Blanc was just given a top score by Jancis Robinson. While their vineyards & winery are not open to the public, they are located out in Happy Canyon where they grow Bordeaux varieties.

There are multiple tasting room experiences here, including the Estate Tasting Flight of their Sauvignon Blanc, the Equipo Red Blend, the Articondo Bordeaux Blend (named for Katie’s great grandfather), and the Estate Cabernet Sauvignon.  They also do a reserve tasting of their library wines, a new Sauvignon Blanc flight and a wine and truffle pairing.

The estate vineyard in the warmer Happy Canyon AVA is primarily Cabernet Sauvignon and Sauvignon Blanc with bits of Merlot, Petite Verdot and Cabernet Franc.  I was told that one of the two small blocks of Cabernet Franc is on a hill so steep that they put up a net at the bottom during harvest.  “To catch the grapes” I asked? “No, to catch the people”.

Their Equipo Red Wine is made by their team, “equip” being the spanish word for team.  The team has full control over a portion of the vineyard and a portion of the profits from this wine goes right back to the team.

Au Bon Climat

813 Anacapa Street

Santa Barbara, CA 93101

(805)963-7999

Open Daily 12-6

While we did not have time to stop by the Au Bon Climat Tasting room on this trip, we did stop in on a previous trip. Jim Clendenen is a legend in these parts. He has several labels including Au Bon Climat, Clendenen Family Vineyard, Ici/La-Bas, Barham Mendelsohn and Vita Note and you can taste many of these labels daily in his tasting room. There is a comfy couch and chairs, but I’m much more likely to be at the bar asking multiple questions of the knowledgeable people pouring the wine. You will find maps of the area vineyards laid out on tables in the tasting room which you can pour over to find each of the sourced vineyards. If you are familiar with the area, the names will be familiar beginning with the famed Bien Nacido Vineyard in the Santa Maria Valley, which is their primary vineyard source. In addition there is the Le Bon Climat Vineyard, tucked back into an valley in the upper part of the Santa Maria Valley. Twice annually they have an Open House here at the Winery, (it’s coming up this weekend!) If you are in the area, you should plan to go. Jim will be cooking! There is also the beautiful Rancho La Cuna vineyard in the Los Alamos Valley and the list goes on from their with famous names like Nielson, Sierra Madre, Talley, Sanford & Benedict and Los Alamos Vineyard.

This is the grand-daddy of them all.

Don’t miss this tasting room!

In addition you will find the main Margerum Tasting room next to Au Bon Climat on Anacapa Street as well as Happy Canyon Vineyards in the interior courtyard.

Margerum Shops Street View

Margerum Tasting Room

And of course the amazing Wine Cask Restaurant is also here with the newer Intermezzo Wine Bar that has small plates and wines on Tap.

If you find yourself in Santa Barbara, you can make a day of it just exploring the El Paseo with history, wine and great food all within steps of each other.

You will also be able to find all of these wineries at the Santa Barbara Vintners Spring Grand Tasting in Buellton this weekend on Saturday April 25th. Visit the Santa Barbara Vintners site for more details on all the wineries in the area.