If you were to read a book about the history of wine making in Santa Barbara Wine Country, Foxen Winery would most definitely be a significant part of it. History is made when two people meet who’s personalities and talents compliment each other with a common vision, each bringing something to the table– or in this case the bottle– to make the vision a reality. And as Foxen’s popular, and rather catchy, adage goes, “If you don’t know FOXEN, you don’t know Dick… or Bill!”
Where did Dick Doré and Bill Wathen, commonly referred to as the Foxen Boys, meet? At a party… of course. You’ll enjoy watching our interview when they describe the details of the first time they met and their early years making wine. You’re sure to be entertained by their version of the story.
Though Dick and Bill get much of the well-deserved credit for Foxen’s success, their joint venture which began in 1985, is really a joint family business; which undoubtedly would not be the success it is without the expertise of their wives and all they do. Both Jenny Doré, Dick’s wife, and Becky Wathen, Bill’s wife, are behind the scenes keeping the business wheels turning and the Foxen boys on track– even their children play significant roles in running the family business.
Keeping it in the family is only natural since Foxen’s vineyard and winery is on Dick Doré’s historic family property. In fact, their original winery — commonly referred to as “The Shack”– is the old blacksmith shop that was in full operation when Dick’s great great grandfather, William Benjamin Foxen, operated the family property as a horse ranch. William Foxen was a sailor in the hide and tallow trade, who sailed around Cape Horn and came to Monterrey to pick up the hides and tallow, before dropping them off in Mexico and bringing back finished goods to California. On one of his trips he stopped in Santa Barbara at the Regional Commodant’s home. He met the Commodant’s youngest daughter, instantly fell in love and married. It was 1837, his new father-in-law arranged for William Foxen to purchase 10,000 acres from a Mexican land grant, which is now the Foxen property. William Foxen and his new wife started raising horses on the Foxen Canyon property and had 14 children! What better name for their winery than “Foxen,” with the logo adapted from the original cattle brand tilt head anchor.
So how did managing horses turn into producing wine? That’s where Bill comes in. More details are in our interview, but long story short, Bill knows what he’s doing in the vineyard where Dick says Bill, “makes the magic happen.” Clearly his talents are also in the winery because you’ll never find a Foxen wine that will disappoint– consider it a challenge and start with our three featured Foxen wines below. Even when they were operating in a 150 year old building, Bill still made incredible wines that built the reputation Foxen maintains.
When asked how they might sum up an aspect of themselves that may get infused into Foxen wines with one word, Bill said that he likes to borrow the term “Hózhó″ from the Navajo, meaning “walking in beauty – or living in a manner that strives to create and maintain balance, harmony, beauty and order.”
Foxen wines are just that… wines in balance.
We’ve had the pleasure of hosting a few Foxen Winemaker Dinners. They are always a great success– not only is the food amazing– but Dick and Bill bring their approachable demeanors and exceptional wine knowledge which always make for spirited conversation. After getting to know the Foxen Boys and their wives, it is apparent how they have become anchors of the Santa Barbara County wine industry.
David Delaski has always been a unique and creative person, but passion is the essence of his personality that is infused into his winemaking for Solminer Wines. Passion leads to everything. It’s not just passion for great wine but for the whole of his life, and all his endeavors.
“Creative pursuits always called me. Wine is definitely one of those pursuits where you can be really creative.”
In 2009 David met his wife Anna, who had just moved to Los Angeles from Austria. The pair spent some time exploring wine regions of the world, including Anna’s home country of Austria. It was at that point in their lives they looked at each other and decided they wanted to pursue something in the wine industry. With the passion found while exploring wine regions, they “threw caution to the wind” and created Solminer.
Sol for sun and miner, to impart the idea of mining the sun, harvesting the bounty of things from the soil.
The couple found a farmhouse in Los Olivos which had 3 acres of Syrah planted. After much work, they had done it! Anna and David’s dream was now a reality. They are doing something so unique for Los Olivos, and California– they have taken from Anna’s heritage by planting two of Austria’s most famous grapes, Grüner Veltliner and Blaufränkisch. The vineyard now called DeLanda (a combination of their names, Delaski, Anna, and David) is 100% organically farmed, to protect their family and neighbors from harsh chemicals. In addition to grapes, the property has animals, including sheep, chickens, and donkeys! It’s a passion looking at the farm as a whole system. They are in the process of undergoing their certification for being a biodynamic winery.
“When you are standing out in the vineyard it gives you a moment of self-reflection.”
David goes to the vineyard to describe his winemaking process, “Start with well farmed organic grapes and do minimal interventions.” Their goal is to get the purest expression of the site as possible. Spending most of the time on farming and less time doing things to the wine during the winemaking process. The wines are created purely from the DeLanda vineyard, and really speak what the terroir and property are about, exploring.
“In order to get into the wine business, you have to be adventurous.”
Ryan Carr of Carr Vineyard and Winery is indeed adventurous! His first job was making snowboards, then went to the University of Arizona for graphic design and worked for a landscape company. It was in college that he took a class on plant science, a seed was planted, and since 1999 he has been farming vineyards and making wine– what an adventure! When Ryan made his way to the Santa Ynez Valley he thought he would start a graphic design business. Little did he know he know the adventurous path that laid ahead…
Starting on the farming side of the industry in 1998, Ryan began working for viticulturist, Craig McMillan. Getting outside to escape the computer was a no brainer for Ryan, he fell in love with being in the field, and before he knew it he was helping lay out and plant vineyards.
Developing relationships from his vineyard work Ryan was able to get his hands on some extra Cabernet Sauvignon fruit in 1999. With that and the help of some food grade trash cans, he made his first batch of ‘home’ wine, producing about 10 cases. That wine was given to friends and family, who actually LOVED it!
In 2000 Ryan was approached by Andy Kahn who had just started his own winemaking facility. Starting up his new business and tight on money, Andy suggested Ryan work for him (for free) in exchange for winemaking help and the use of the facility. Not willing to pass up the opportunity Ryan jumped in. He made his first 325 cases with 1.5 tons of Cabernet Sauvignon, 1.5 tons of Cabernet Franc, and .5 tons of Pinot Noir. That was the beginning of the Carr label. Each year they continued to make more wine, and after several years Ryan really had a good thing going.
“As a farmer I am trying to represent the exact location more than anything. So it’s a hands off approach to wine making. Very minimal additions, and manipulation.”
One of the main factors that sets Carr apart from other wineries in our area is that they lease vineyards throughout Santa Barbara County; including Sta. Rita Hills, Los Olivos District, Santa Ynez Valley, Ballard Canyon, and Happy Canyon. Growing in all of these locations allows Ryan to get to know and see the differences in each growing region and make many different varietals.
California in general is a young wine region, so Santa Barbara is very new in the grand scheme of things. Being a young region we often look at older wine producing regions, such as France and Italy, for inspiration and advice. With that said, this is not Italy, or France, its California. We are finding our own techniches and styles over the years. You can see it happening in Santa Barbara, with all these sub appellations coming up. The basic understanding as to what our environment can do is increasing.
“Santa Barbara is such a special place, and without the influence of Burgundy we wouldn’t know that Sta. Rita Hills is perfect for the Burgundian varietals. Without the influence of the Rhone we wouldn’t know that Ballard Canyon is the place we should be growing the Rhone varietals, and same for Happy Canyon and the Bordeaux’s. It’s incredible what we can do within such a small area of California.”
The Los Olivos Wine Merchant & Cafe is honored to be featuring Ryan Carr and his wines for the month of March.
Here are a few ways to experience Carr Wines this March:
They’ll be offered by the glass at the Wine Merchant & Cafe
Ryan describes his Pinot Gris as a “red wine drinkers white wine”. He produces it in a bigger style by letting the grapes get a little riper on the vines, so they have a rich flavor and does what’s called sur lie (letting the wine sit on the ‘lees’ or sediment for an extended period) stirring at least 3 times. This process fattens the wine up and gives you a much richer rounder character. The wine is fermented in stainless steel tanks.
A great every day drinker, one of the Carr family’s favorites at their house. This Sangiovese is grown in the center of Santa Ynez Valley at two vineyards. Vandale and Woodstock vineyards, both referred to as high density vineyards. meaning the vines are planted close together. Sangiovese is a very vigorous varietal so by planting the vines close together it stresses them out to where they produce small berries which allows Ryan to make very intensely flavored wine.
This Santa Barbara County Syrah is a great wine with a cool representation of all Santa Barbara County Climate’s. Three different vineyards are blended together, each one in a different climate. Cool, hot, and mild, each one embarking very different flavor into the wine. The cool climate Syrah offers the spicy, black pepper note that you get on the front of the wine. The mid palate is derived from the mild climate with the rich character, and the soft, but pronounced finish is coming out of the warmer climate. The production is very small, only 197 cases were produced.
On Friday, March 31st, join Winemaker Ryan Carr at the Los Olivos Wine Merchant & Cafe’s “Final Friday Night Winemaker” event where he will be pouring tastes of his wines from 5:30-6:30. Cost $25 pay at the time of the event, small bites provided. Reservations are not required, but if you are staying for dinner, we highly recommend reservations. For more information or reservations: 805-688-7265 or www.winemerchantcafe.com.
Winemaker and Vineyard Manager, Erik Mallea of Mallea Wines has a remarkable talent for understanding the terroir of the vines he tends from which he creates his exquisite wines. As our featured winemaker for the month of January, Erik shared his foreseeable path to becoming a winemaker and the story behind his label.
Part One of our interview with Erik:
His love of farming took him to Oregon and New Zealand where he worked in viticulture and winemaking, but his fascination with fermentation began in his teen years back in his rural hometown in Minnesota with Chokecherries, apples, and oats. After receiving his Masters degree in Viticulture and Enology at Fresno State he came to Santa Barbara County in 2007 to pursue his career as a winemaker and vineyard manager. Currently managing vines for Sanford Winery and producing a stellar line up of wines for his and his wife, Amber’s, Mallea label.
“Observant” was the word Erik gave when asked to describe the part of his personality that gets infused into his winemaking. Instead of approaching winemaking with a specific style, Erik treats each vineyard with a unique approach that requires him to be observant of the land and the process. Mallea wines are sourced from five vineyards that Erik maintains from the ground up.
The thoughtful quality that can be tasted in every bottle can be experienced before the bottle is even opened. The coat of arms on the Mallea labels are a tribute to his father’s family coat of arms passed down from the Basque Country; the story behind this coat of arms takes you back into another time. If a wine label can influence the flavors and depths of character in a wine, either through it’s mere presence or the subtle feeling it evokes before sipping, then we suggest you listen to Part Two of our interview with Erik. The background story that makes up this coat of arms is inspiring and lives on not only in the Mallea family but also in the Basque region.
PART TWO of our interview with Erik:
We invite you to experience Mallea Wines, they are a beautiful expression of the elegance and body found in Santa Barbara County wines. Purchase Mallea Wines for 20% off during the month of January (online and in our wine merchant). Mix and Match– this is a great way to experience these beautiful wines!
2014 Mallea Sauvignon Blanc, Santa Barbara County
Very aromatic with candied grapefruit on the nose and a hint of white flowers. On the palate, the wine is fruit-driven and crisp, with the grapefruit appearing again alongside ripe peaches. Enjoy with an afternoon picnic!
“2014 was quite warm! Day after day of warm temperatures, day and night, took everyone by surprise. Fruit ripened quite early, nobody could really believe it.” – Erik Mallea
Harvested on September 9th from a two acre vineyard in Santa Barbara County. Partial whole cluster fermentation (1/3 of the fruit went straight into tanks without being de-stemmed), adds complexity, and creates “other than fruit” characteristics. This bottling is 100% Grenache grapes, giving more vertical correctness. A lot of the fruit characters start melding with more herbal notes. This wine shows some sage and other unique flavors that change while the wine sits in the glass. Making it a more enjoyable wine. Aged 20 months in neutral French oak. Only 250 cases produced.
“The fruit for this Sauvignon Blanc was grown in Happy Canyon of Santa Barbara. After harvesting on August 19th the juice was barrel fermented and aged in stainless steel tanks.” – Erik Mallea
Mallea 2014 Cabernet Sauvignon, Santa Barbara County
Violets, olallieberries and dark tobacco leaves rise on the nose the 2014 Cabernet Sauvignon produced from the Los Olivos District appellation. It’s relatively easy to sip, without intrusive tannins, offering black cherries, fudge richness and the tang of black plum skins. Aged in neutral French oak barrels for 18 months. Only 3 barrels produced!
Crawford Family Wines truly embrace what family is all about. From the name, to the logo and labels, owner’s Mark and Wendy Horvath have embraced the bonds of their family and given their wines a deeper meaning. The name Crawford is the maiden name of Mark’s mother, it also happens to be his middle name. The wine labels are photographs taken by Wendy’s brother, and the key tells a story about their son who had a fascination with old keys and became and avid collector (listen to the whole story behind the key from Mark himself in Part 1 of our video).
The idea behind the packaging was to have doorways and windows, things that you move through and experience something new on the other side. “For every time you open a bottle of wine you are stepping through some kind of portal, there is an experience in there,” Mark shares in our interview.
In his thirties, Mark and Wendy decided to leave their jobs and move to Sonoma to dive into the wine industry. Mark’s friend and colleague was a master sommelier, and as you can imagine, you can’t be friends with a sommelier and not taste dozens of phenomenal and interesting wines. Through this friend Mark found his passion in wine, he quickly discovered being a sommelier wasn’t going to be enough. He wanted to get his hands dirty, to create something magical for people to experience for years to come. After making the move to Sonoma, Mark began working at Carmenet Winery, during this time he also took wine classes at the UC Davis extension program. This was where he and Wendy met three Santa Barbara County winemakers who couldn’t stop raving about an area, now called, Santa Rita Hills. After visiting the Santa Ynez Valley numerous times, Mark saw an ad for assistant winemaker for Bryan Babcock of Babcock winery, he applied and was hired as a cellar hand, eventually becoming assistant winemaker, and finally associate winemaker.
Asked to describe his winemaking style Mark chose the word authentic. Mark describes his wines as purposeful.The idea behind the wines has never been to chase scores. He makes each wine exactly as he thinks it should be, suited to the vineyard. His goal is to make the wines based on instinct and an intention to be authentic to the place, the fruit, and the season.
“I am going to make wines that I really like, and hopefully other people jump on board, hopefully they like them too.”
For a full background of each of these wines watch Part 2 of our interview:
“‘Walk Slow’ is sort of a reminder to myself that we all fall in love with wine at table, with food, and conversation. We watch how a bottle of wine opens up with air and time. I lost that somewhere, and now I am surrounded by so much of, smell, taste, evaluate, move on…smell, taste, evaluate, move on. Walk slow is a reminder to myself, I want to build as much complexity into that wine as I can, so that when you do sit down at table with a glass there’s all these layers that come out of the glass, with time and air. Slow down and enjoy what I got into this for.”– Mark Horvath
Dine with us at the Los Olivos Wine Merchant & Café this month and enjoy a Crawford Family Wines tasting flight; they will also be part of our extensive by the glass menu. In addition, receive 20% off Crawford Family Wines the entire month of November. Call our wine merchant at 805-688-7265 ext. 6
“It is fairly easy to get interested in wine, it’s alcohol, it’s fun to drink, you are usually surrounded by great times and friends. However, there is a lot of work behind it. Long hours, early mornings, and late nights.” Fabian Bravo, winemaker for Brander winery has been devoted to the craft of winemaking since his first harvest in 2007.
Like many, Fabian didn’t take a direct path into winemaking. He grew up in Gonzalez California, in the Santa Lucia Highlands. One of California’s premier cool-climate winegrowing districts. Surrounded by agriculture Fabian decided to take a different path. He attended Cal Poly for electrical engineering, and after college began working for a company in Goleta. He worked 4 years in his field but realized he couldn’t see himself growing old doing that type of job. Entering an early “mid-life crisis” he began to explore other career paths.
During his soul searching he dabbled in baking bread at a bakery, looked into law enforcement, and taught high school geometry and algebra. Eventually he went back home to work as an engineer again. Shortly after, he met a friend who offered him a harvest position, he would have to take a leave of absence from work if he decided to do it. As harvest crept closer he finally decided to take the leap and began working for Siduri winery in Santa Rosa, California. That was the point where he decided this industry was something he could see himself doing for a while. Watch Part 2 of our interview with Fabian to hear his inspiring journey in his own words here.
Right after harvest Fabian celebrated his birthday in Santa Barbara County. He went wine tasting, of course! One of the wineries he found himself tasting at was Brander winery. As fate would have it, the next Monday he saw that a winery had posted a job for assistant winemaker, which turned out to be Fred Brander, of Brander Winery. About a week after harvest at Siduri he started working for Fred at Brander. He is about to celebrate his 9-year anniversary there.
Fabian’s passion for winemaking is easy to see, as he describs his devotion to the craft. “You want to capture the vintage, the vineyard, the varietal. You have one shot at each vintage. Keeping that in mind, you only have a certain amount of years to make wine, a certain window to capture each year. Getting up early and staying late in necessary. You want to make sure you showcase the vineyard and hard work that goes into the fruit and production.”
Brander is well known for their Sauvignon Blanc production, which is celebrating its 40th vintage. Making 11 different bottlings every year. The vineyard was planted in 1975, and was first harvested in 1977. 44 acres are devoted mostly to Sauvignon Blanc, with a few other varietals planted on property. Brander has been practicing bio dynamic farming since 2010 which Fabian observed has given the wines a cleaner, fresher feel than before.
Fred Brander has been working for many years to get the Los Olivos District AVA approved. All of his hard work has finally paid off, the 2015 vintages will be the first with this AVA on the label. Great work Fred!
Enjoy learning about the story behind the Los Olivos District in Part 3of our interview here.
During the entire month of October, we welcome you to experience Brander wines at a 20% discount from their regular retail price. The four wines we have featured are:
Dine with us at the Los Olivos Wine Merchant & Café this month and enjoy a Brander tasting flight; they will also be part of our extensive by the glass menu.
Another way to experience Brander: On the night of October 28th, our dinner guests will get to meet Fabian in person as he mingles with guests and pours tastes of his Brander wines for our Final Friday Winemaker series (Dinner reservations are highly recommended. No extra cost.) 805-688-7265 Reservations also available online.
You are at a dinner party, and suddenly you hear it, the sound of a popping cork. After that first cork is pulled the sound of the house changes, the conversations begin to flow freely, the laughter comes more quickly. You aren’t discussing the taste, it is time to relax and let the wine take us some place emotionally, and flavor wise, without having to feel the need to define it.
“Great wine should lead to a conversation about everything except itself. Wine is not egotistical, it is not narcissistic, it doesn’t care if you talk about it.” -Wes Hagen
Asked to describe himself in one word Wes said, “Performative”. There are a lot of winemakers with the same knowledge he has but the ability to be able to engage anyone with a glass of wine is what sets him apart. We certainly won’t argue with that!
Wes started his winemaking adventures in 1996 here in Santa Barbara County. Ranked in the top 100 most influential winemakers in the United States by decanter magazine, Wes is an incredible resource for wine knowledge. He researched, wrote, and had approved three AVA’s in Santa Barbara county; Sta. Rita Hills, Happy Canyon of Santa Barbara, and Ballard Canyon. He has written for various publications and taught at many prestigious institutions.
After 21 years as winemaker at Clos Pepe estates, he became the brand ambassador and winemaker for J.Wilkes winery. Founded by Jeff Wilkes in 2001 focusing on Santa Maria Valley Pinot Noir, Pinot Blanc, and Chardonnay. The untimely passing of Jeff left the label at a standstill, until it was purchased by the Miller family in his honor. Wes is continuing to represent Jeff’s legacy, and his ideas about how to make great wine. Letting the vineyards speak, not getting too stylistic with the wines. Trying to keep the way they represent the place and the time they were grown, in tact.
“…to put a bottle of wine on the table every night, and to use wine to keep the people you love at the table for an extra hour”-Wes Hagen
If you would like to meet Wes and try his incredible wines, he will be mingling with guests during our dinner service at the Los Olivos Wine Merchant & Cafe on September 30th. Can’t make it in? All of J. Wilkes wines are 20% off the whole month of September in the retail store and online! Take advantage of this discount that will only last until the end of September, and try the sampler 4-Pack to get a taste of a wonderful selection of J. Wilkes wines. For reservations call 805-688-7265 or on open table.
Larry Schaffer started off in the educational and trade publishing industry, but after a number of years felt he had finished everything he set out to do in that field, and started wondering about what was next. He had always been interested in winemaking, wondering how the process worked. How do you develop different wines from one grape varietal or another?
Learning more about winemaking was the challenge he was looking for, and he left his career to get a degree in Viticulture and Enology. After studying and working for years, Larry began his new career as the Enologist for Fess Parker Winery. He chose to settle in Santa Barbara County because of the openness of the winemaking community, their willingness to help each other, and because the Santa Ynez Valley is a great place to raise children.
After a year with Fess Parker, Larry started buying grapes to make his own wines, focusing on Rhone varietal wines under the label Tercero Wines. Tercero means “third” in Spanish, and the number three has many ties within Larry’s past and present. He was the third child in his family, he lived in the third dormitory complex at UC Davis, and he has three children of his own! Now firmly established with an excellent range of wines, Larry is looking forward to sharing Tercero wines with guests on August 26, during the Los Olivos Wine Merchant & Café’s Friday Night Winemaker event. In the spirit of Tercero, Larry will be offering three wines to taste, those which he feels will pair beautifully with the cuisine offered at the Los Olivos Café.
When asked, Larry describes his style of winemaking as “pragmatic”. He believes that if he’s done a blend correctly, the sum will be greater than the its parts. So, when he is putting his blends together, he’s never sure exactly what he’ll have. In his head, he’ll be thinking “This is going to add this and this is going to add this…” but in the end, sometimes it works out fine and sometimes it doesn’t. He believes that if he has done his job right, when one of his bottles is opened, he wants it to speak of the vintage, to speak of the vineyards that he worked with, the varieties he used, and he wants it to speak of his knowledge, education, or lack of knowledge – whatever it was that went into making that wine at that time. He says, “That’s an evolving process to me. My wines are never going to taste the same, or smell the same, and that’s ok! Because it’s going to hopefully be reflective of that time period when I made the wine. If I was going to be dogmatic, rather than pragmatic, I don’t think I would achieve that.”
I like on the table, when we’re speaking, the light of a bottle of intelligent wine. -Pablo Neruda.
“This is what wine is to me, sharing with friends, fantastic conversation, the light and energy of a wine, but not just any wine– an intelligent brilliant wine.” -Jessica Gasca
Jessica Gasca is an intriguing woman who dipped her toes into the wine industry interning in 2009. She described her first harvest as “absolutely magical.” Born and raised in southern California Jessica realized in her late twenties she wasn’t passionate about the career path she had been working towards. The summer before starting a masters program she quit her job, left her friends and family, and moved to the central coast to dive into the wine business.
Jessica landed a job with Matthias Pippig of Sanguis, at Grassini Family Winery, and has worked as an enologist for Blair Fox. Jessica is currently working at Dragonette Cellars while pursuing her dream of making her own wine under the label, Story of Soil, formerly ITER [e’tair]: n. (Latin) the journey.
Jessica is grateful to her uncle, Gary Burk, for his inspiration and mentorship along her journey as a winemaker. Gary has been making wine in Santa Barbara County for 20 years. He previously worked as the GM and assistant winemaker for Au Bon Climat and Qupe, and now has his own highly-acclaimed winery, Costa de Oro wines.
Jessica’s intention for her wines is to see what Mother Nature provides each year and follow her intuition. Each vintage, varietal, and vineyard is different. It’s about connecting to the earth, sculpting the wines to show a sense of place and style—following what’s inside.
Jessica describes harvest as her favorite part of winemaking. Waking up before the sun, picking the grapes, processing, crush, getting sweaty and dirty. It’s a beautiful process, one that she fell in love with immediately.
Santa Barbara County is a remarkable place for grape growing and for making world-class wines that Jessica is grateful to be part of. She is passionate about the industry and this region, and hopes to continue helping it become more widely known and recognized for the quality wines being produced.
Like most winemakers, Jessica Gasca’s career started as a dream—a passion to create “intelligent” wine—a dream she nurtured. We are honored to pour the fruit of her labor created from the grapes lucky enough to express themselves through Story of Soil.
On our ten-acre property, less than a mile from our Cafe, four acres are devoted to Sangiovese, Syrah, Nebbiolo, and Cabernet grapes from which we create wines under our private label, Bernat wines. An additional 4-acres of prime land have been cultivated by local organic farmers for themselves through the years, but their focus wasn’t solely on providing produce for our restaurant. When Shu and Debby Takikawa, the last farmers to farm this section of land, took over the 40 acres behind us, Shu encouraged us to farm it ourselves. We were eager to try, but knew well that running a farm along with our current endeavors– a vineyard, winery, wine merchant, and restaurant– we needed help.
That’s when we found Matt McCurdy, or he found us, that’s another story. Eager to take on the project and apply his knowledge from his past endeavors– working at our local Windmill Nursery being one of them– Matt leaped in and started planting. Well, first we dived into organic heirloom seed catalogues. We chose all the flowers that would bring the bugs to benefit the farm and would also cut nicely for flowers to put on the Café tables. We brought chef Chris Joslyn into the discussion, and chose vegetables he would love to use for our restaurant’s menu. We’ve been very pleased with seeds from Baker Creek Heirloom Seed Company.
Our first summer was full of zucchini and cucumbers. The vision was growing…literally. We played around with various pickling recipes and pickled the cucumbers to place next to our Café’s burgers and sandwiches. Some of them we even put in jars and sold in our retail section, they were a hit and quickly sold out!
Well, it’s been almost a year now, our biggest lesson learned is the land has much to teach us. Will Rogers said, “The farmer has to be an optimist or he wouldn’t still be a farmer.” — That’s the truth!– We planted green beans, carrots, beats, and reaped nothing from them. Yes, we watered, weeded, and provided healthy soil and sunshine, but they never ended up on plates at our restaurant. Why you may ask?
What we learned:
We initially started by planting a large amount of different types of crops. Planting many different varieties of each plant, gives us an idea of which species not only grows best in each area, but which of those tastes the best. We pay close attention to each plant and learn which ones like which soils, climate preference, and which are affected by pests and how. All of the varieties of Kale we planted thrived through the winter; red lettuce, and romaine were also very successful.
Pests have been our biggest problem. Our first crop was planted when one of our dogs, Gypsy, was on vacation. The gophers and ground squirrels noticed and began moving into the farm. They ate almost all of the green beans we planted. Of 600 plants only 10 survived! They also ate the tops off of the carrot and beet plants. Although losing their tops did not initially kill them, since the plant was working hard to regrow the tops, the produce didn’t survive after all.
The other challenge all farmers face, are weeds, we are no exception. Since our farm is CCOF certified organic, using herbicides is absolutely out of the question, not to mention it would deplete the nutrients in the soil and affect the quality of our produce. Being a small farm with only Sam and Matt to do the weeding, we quickly realized that we must be missing something– there was no way we could keep up. The weeds aggressively took over and whole rows had to be plowed back in to the soil before the plants had a chance to grow to maturity. Weeding through the research (yes, that was a pun) of all the various farm equipment to assist with this problem was overwhelming, even to a veteran vineyard farmer, like Sam. It was time to seek the advice of someone who had more experience in large scale farming than us. Sam met with a local veteran farmer, Steve Loyal, who shared valuable information. Steve directed us on the best equipment for a farm our size. We bought a hand hoe on a wheel that as we push, it slices under the soil cutting the roots of the weeds. Our tractor also needs some additional equipment to mechanize weeding, which we can tell you more about by the next time we post a Cafe Farm Update. We now look forward to watching our seeds grow to their full potential before the weeds can take them over (hopefully).
Though we are still in the midst of a big learning curve, we have had much greater success now that Gypsy is back on the job maintaining the ground squirrel population. Thanks to our hard working farm dog approximately 1500 heads of lettuce, 200 pounds of snap peas, and many, many buckets of onion, garlic, kale, swiss chard, arugula, spinach, turnips, and cilantro—came from our Cafe Farm since July 2015. We are getting a healthy head start for this summer with 900 plants of various heirloom tomato varieties in the ground, 10 types of lettuces, and squash and pumpkins ready for fall; we are excited to continue to expand the beauty and bounty on our menu at the Cafe.
While we are talking about the farm, it’s worth mentioning that we have an annual benefit Farm Dinner event called In the Vineyard & On the Farm . If you’d like to experience our Cafe Farm and our Bernat Wines firsthand click here for information. It’s a beautiful event that sells out every year, so if you’re interested, don’t wait to reserve your seats!
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In the heart of Santa Barbara Wine Country, we are the premier wine merchant for California Central Coast wines, from Santa Barbara County to Monterey County, with select vintages from other areas of California’s Wine Country and noteworthy wines from around the world.