Larner Fête 2016, Santa Barbara County

Larner fete, how it came to be

Larner Fête 2016

A celebration with 7 Winemakers each making wine from fruit sourced from Larner Vineyard

fête

a celebration or festival

from the Old French feste and the Middle English feast.

Tables at the entrance to the yard held sparkling wine glasses for the guests

You could smell the smoke from the grill and the portable wood fired pizza oven followed by the aroma of things set to make your mouth water. The buildings remind you of a small western town, with the barn looming in the center, filled with tables, each with it’s own winemaker, each serving a wine they created from grapes grown at this vineyard.

The food by Autostrada Wood Fired Pizza & Amaranto Catering

The beautiful Larner Vineyard Grounds and barn make an enchanting and welcoming place for an event like this.

Click below to dive into the visuals of the event or scroll down below it to read the rest of the story!

Larner Fête 2016

Save

Casa Dumetz

Sonja Magdevski of Casa Dumetz pulls Grenache from Larner. She brought a 2014 Larner Grenache, and then a 2014 Grenache that is blended from 5 vineyards, all in Ballard Canyon (including Larner). All the grapes were picked on the same day, did a 5 day cold soak, were treated the same and then blended. She also had a GSM made with Larner Grenache.

Casa Dumetz 2014 Larner Grenache, a Ballard Canyon Grenache and a GSM.

McPrice Myers

McPrice “Mac” Myers began winemaking in the Santa Maria Valley. When he moved his winery to Paso Robles (he’s in the Adelaida AVA now) he still felt the pull of the fruit in Santa Barbara.

“Hommage a Stevan Larner” was first introduced in 2006 to honor Stevan Larner who planted Larner Vineyard in 1998. 2012 marked the tenth year Mac purchased fruit from the vineyard and he brought back Hommage a Stevan Larner to commemorate this. Mac will continue to produce this wonderful blend every vintage going forth. This is a Grenache Syrah blend. He also does a Larner Syrah.

Central Coast Group Project

Scott Sampler is exploring extended mascerations. His winery is in the Buellton Bodegas that Michael Larner founded, and is called the Central Coast Group Project. He feels that his wines are not produced by only him, rather it is a group effort with all the people from growers to all the people involved in helping to get the fruit in, the wine made and beyond.

“at the Central Coast Group Project (CCGP), the goal is simple: we hope our love of wine, generosity of spirit and humble efforts in the cellar fully translate to your glass, transporting you, if only for a sip, to the golden age… scott sampler, winemaker/proprietor”

Kaena

Mikael Sigouin of Kaena has been pulling fruit from Larner since the beginning. He is known as the “Grenache King” and the fruit from this vineyard is his favorite.

It is incredibly hard to get into the Grenache blocks at Larner and Mikael shared with us the story of how he managed to get the “Primo” block.

It seems that in the hecticness of harvest, someone accidentally picked his block. He got there and all the fruit was gone. The Larners were devasted about this mistake and asked what they could do to make it up to him. He asked for their best Grenache block in the future and so it has been ever since.

This block is located at the highest and steepest section of this amazing site, where the soil is a 7-foot deep bed of sand and then the vines hit limestone. It has the lowest yielding clone of Grenache #362. Great fruit, makes great wine.

tercero

Larry Schaffer of tercero was pouring and speaking passionately about wine. Again, he was pouring wines made from Larner grapes. He has a stunning 2011 Grenache from Larner that he says is the best Grenache he has made to date. 2011 was a cool year and these grapes were ripening into November. He only produced 3 barrels of this amazing stuff and we were thrilled to be able to taste it.

Oh, and do you see that loaf of bread in front of Larry? Yeah, he bakes too. If you are lucky he might be in his tasting room with a loaf when you drop by.

Larry is a champion of Rhones and leads the Santa Barbara Rhone Rangers. Click through to hear Larry speak on his love of Rhones varieties.

The Craig Jaffurs story

He escaped from a life as a cost analyst in the aerospace industry. After 17 years of that, he started life again, as a cellar rat at Santa Barbara Winery, and ended up deciding on a career in wine. In 1994 he made a Santa Barbara County Syrah that got great reviews in both Wine Spectator and Wine Advocate.

Craig himself was behind the table pouring the wines. This may have been a lucky last sighting, in August of 2016 he sold his winery in a rare (at least these days) family to family deal with Daniel Green. He is remaining with the winery through the first year of transition and then will sit on the board indefinitely. Perhaps he just needs a change every 17 years. Regardless it was great to have an opportunity to speak with him.

Larner Vineyard

Ah…then you have the Larner wines. Michael grows Rhone varieties, Syrah, Grenache, Mourvedre and Viognier, as well as a little Malvasia Bianca. Michael was instrumental in the creation of the Ballard Canyon AVA which is becoming more and more well known for their world class Syrah.

Michael spoke with us about this gathering of winemakers after the party.

 

 

Music was by Ruben Lee Dalton Band

a stage was set for the band, that spilled over onto the back of a flatbed truck to provide enough space.

The beautiful Coastal Oak in the Larner Vineyard

Want to know more about the Santa Barbara Wine Region? You can find plenty of information on our website. And while you are at it, follow us on Facebook or Instagram for great information on wine and the people and places behind the wines.

Save

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.

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

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.

This slideshow requires JavaScript.

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!

Save

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.

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.

This slideshow requires JavaScript.

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

This slideshow requires JavaScript.

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

This slideshow requires JavaScript.

 

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

This slideshow requires JavaScript.

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