Santa Barbara Wine Country Summed Up

October 6, 2017

Say the words “California wine” and more often than not, bruiser Napa Cabernets or buttery Sonoma Chardonnays comeSanta Barbara Wine Country to mind. There’s a certain irony to the fact that most consumers consider wine country of Santa Barbara County as a relative newcomer when in fact the area has had acreage under vine for over one hundred years. But it wasn’t until the 1980s that Santa Barbara County really took off, thanks in part to the UC Davis’s assessment of it having the optimal climate for growing grapes.

What makes the climate of Santa Barbara County and the Central Coast so unique? Three factors come into play: The Humboldt Current, the Coriolis Effect, and the Transverse Range.

The Humboldt Current, despite its name, has nothing to do with cheese or green pharmaceuticals. It’s actually a deep ocean current that comes up from Peru, bringing cool waters with it. That combines with the Coriolis Effect, which is a phenomenon that occurs when northern winds push surface-warm ocean water off the top of the Pacific and moves it further west. The Coriolis Effect truly is phenomenal because it’s not possible without the Earth’s rotation! When that warmer water shifts away, those deep, cool waters shift towards the top, ensuring a continuous cooling effect mid-California Coast. That cool air is then funneled inland due to the Transverse Range: that’s where the North-South running mountains turn East-West due to an early plate tectonic shift. That geological and meteorological combination add up to the unique microclimates we find around Santa Barbara County – which add up to a great variety of wine!

The two biggest AVAs, or American Viticultural Areas, in Santa Barbara County are Santa Maria Valley and Santa Ynez Valley. Both are river valleys created by that plate tectonic shift, which means they oddly run west-to-east, funneling cool maritime air in with them. Both AVAs benefit from large diurnal swings because the cool Pacific influence brings in chilly fog overnight, lowering the nightly temperatures, before burning off midday at higher, hotter afternoon temperatures. That large temperature swing optimizes sugar levels in grapes while maintaining acidity. You’ll notice wines from both AVAs may be higher in alcohol but never taste out of balance: there will always be a refreshing prickle of acidity on the finish. Let’s take a moment to thank diurnal swings for that!

Within the Santa Ynez Valley AVA, the best known AVA is Sta. Rita Hills. (And yes, it is legally ‘Sta. Rita Hills’ and not ‘Santa Rita Hills.’ It seems the famous Santa Rita winery in Chile was a bit peeved when the Santa Rita Hills AVA was initially granted and sued to prevent consumer confusion.) Sta. Rita Hills is most famous for its Pinot Noir. The AVA benefits from that ocean air as well as very specific ‘chet’ soil that create the unmistakably bright and floral Sta. Rita Pinot flavor. It’s no mistake that some of the best-known California Pinot vineyards, including Sea Smoke, are located here.

larner vineyard
Larner Vineyard of Ballard Canyon

Moving away from the ocean, we find the Ballard Canyon and Happy Canyon AVAs. As their names imply, they are both lower altitude AVAs and, since they’re surrounded by mountains, heat and sunlight reflect off to create much warmer microclimates than those found in Sta. Rita Hills. Bordeaux and Rhone varietals do well here. In particular, Cabernet Sauvignon loves Happy Canyon and Syrah rules Ballard Canyon.

And, fun fact!: Happy Canyon earned its moniker by having the only working still during Prohibition, leading many a local to visit and to leave quite happy! We’re pleased to see this happy-making legacy continued with fantastic wine.

sunset vineyard
Bernat Vineyard of Los Olivos District

And finally, the newest AVA in the region is perhaps the closest to our heart: the Los Olivos District. Located in the area surrounding the Los Olivos Café, the Bernat vineyard is proud to be part of the Los Olivos District. Comparatively flat and warm, Syrah absolutely thrives here – which you can taste in the many different Bernat Syrah bottlings.

With the continued interest in Santa Barbara County, we feel that its potential is just now being brought to fruition. The various microclimates and unique topography allow for infinite possibilities, from rich, round reds to bright, acidic whites. Santa Barbara Country truly has a wine for every wine lover!

We love sharing Santa Barbara Wine Country! Shop our Wine Merchant here and we’ll ship our wine country to you! Consider choosing from our custom wine club selection that offers only the best of California Central Coast wines.

Ernst Storm our October Featured Winemaker

September 30, 2017

For Ernst Storm, wine should tell a story: the story of the site, the story of the grape, and the story of the vintage. For us, his own story is an intriguing adventure that influences his unique approach to winemaking!

Ernst grew up along the Western Cape region of South Africa, an area made famous for winemaking. Although he did not grow up in a family of vignerons, his surroundings heavily influenced both himself and his brother. Ernst knew that he wanted to pursue a line of work that both involved creativity and nature, both of which logically lead him back to his roots.

Not content with just staying home, however, Ernst traveled extensively through Europe and eventually made his way to California, working in Amador County in the Sierra Foothills. There, he was able to balance out his knowledge of cool-climate winemaking that he learned in South Africa with that of the much-warmer Sierra Foothills AVA. He learned how to work with much higher levels of alcohol and pHs, and how to stabilize wines that are far out of balance, all of which have since come in handy with the varying microclimates around Santa Barbara County.

Ernst Storm at harvest

Ultimately it was a desire to explore a wider range of temperatures that drew him to Santa Barbara County. He became the winemaker for Notary Public Wines, drawing from the warmer Happy Canyon AVA to craft some delicious Cabernet Sauvignons and other Bordeaux varietals. The microclimate range, though, is impossible to ignore, opening up unlimited possibilities for winemakers. After establishing his own eponymous label, Storm, Ernst set out to craft wines that tell the story of his background as well as their own.

A prime example is his Sauvignon Blanc: Ernst ages the wine in stainless steel, which is a decidedly New World approach, with lees (or spent yeast cells) included, which is decidedly Old World. The result is what he calls an “American Riviera wine”: one that is bright, refreshing, and infinitely quaffable. In fact, it’s the best selling white wine at Los Olivos Wine Merchant & Café month after month!

Owner of the Los Olivos Wine Merchant & Cafe, Sam Marmorstein, got a chance to sit down with Ernst and learn more about his winemaking methods and path to finding himself as a winemaker in Santa Barbara Wine Country.

 

Never one to rest on his proverbial laurels, Ernst is constantly exchanging ideas with his brother in South Africa. Since both are winemakers, they continue to inspire and advise each other. Ernst claims that most smaller wineries – and indeed, wine regions – have to figure out what works as they go along. This is a vastly different approach than that of bigger areas like Napa and Bordeaux where big money is spent on formulating wines that meet the specs for both public appeal and critical acclaim. Although that kind of money is helpful, making it up as you go allows the freedom to experiment, and that’s just what Ernst continues to do.

Join Ernst on October 27th at Los Olivos Wine Merchant & Café, where he’ll be pouring his wines and chatting over light bites at our bar from 5:30 to 6:30pm – and enjoy 20% off his wines for the entire month of October!

Storm 2015 Sauvignon Blanc, Santa Ynez Valley. $16.80 (regularly $21)

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Ernst crafts this perennially crown-pleaser by taking the unusual approach of stainless steel fermentation and lees contact. The resulting wine straddles the best of New World and Old World Sauvignon Blanc. Think bright grapefruit and grassy notes that never overpower – it’s refreshing and delicious!

Storm 2013 Pinot Noir, Sta. Rita Hills, John Sebastiano Vineyard. $44 (regularly $55)

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Hailing from the warmer, eastern end of John Sebastiano Vineyard in Sta. Rita Hills, this Pinot exhibits lush pomegranate and aromatic red fruit with a balance of baking spices and lively acidity. It’s the Pinot guaranteed to appeal to all Pinot lovers!

Storm 2012 Grand Marque Rouge, Red Blend. $28 (regularly $35)

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A tribute to Rhone-style blends, this is 43% Mourvedre, 29% Grenache, 14% Cinsault, and 14% Syrah. It’s rustic, earthy, and chewy, displaying bold blue fruit with dusky tannins and lifting acidity on the finish. Ernst calls it a barbecue wine, but we think it needs one heckuva barbecue!

 

Preserving our Café Farm

September 18, 2017

We grow many fruits, vegetables, herbs and flowers on the Café Farm, from a variety of lettuces and herbs to carrots, squash, zucchini, peppers, cucumbers, tomatoes, onions, beans, and of course – pumpkins.  And, you’ll see arrangements of the sunflowers, zinnias, delphinium, bachelor buttons, snapdragons and euphoria decorating the tables at the Café.  Many of the flowers are edible, including borage and sweet peas.  There’s such an extraordinary abundance that the Los Olivos Wine Merchant & Café owner’s Sam and Shawnda Marmorstein have been pondering creative ways to share it with customers.
farm sceneEverything grown on our farm is CCOF Organic.  The bounty of the farm is brought daily to the Café where Chef Chris is inspired to develop specials with the produce while other items are used as staples in our menu, such as salad greens and the pickles that come with sandwiches and burgers on the lunch menu.

Yes, we make our own pickles!  We think that you can’t have a sandwich with house-made buns, house-made burgers, brisket and hand cut fries, and not attend to the fine detail of a delicious homemade pickle, probably the most perfect accompaniment to a sandwich.  What’s not to like?  With flavors and textures often described as tangy, crispy, crunchy, sharp, spicy, briny, piquant… this could be a wine label!

 

Did you know that pickles go way, way, and we mean way back?!  Many historic figures, including Cleopatra and Julius Caesar, liked pickles.  Pickles date back forty-five hundred years to Mesopotamia where it is believed cucumbers were first preserved.  Cleopatra, a devoted pickle fan, believed they enhanced her beauty.

Bill Metzgar, a private chef new to the area via New York and LA and his wife Jamie (Jamie is Asst. Wine Director in the Wine Merchant) were talking with owners Sam and Shawnda about the possibility of creating private cooking sessions at their Bernat Winery Retreats.  Bill, passionate about the Farm to Table movement, and a former writer for Edible Buffalo, was wowed by the gorgeous organic produce growing in the restaurant garden.  Bill said, “We discussed the bounty and what they were doing with it and we struck upon the idea to can and preserve as much as possible, when the time came.  The unique varieties of cucumbers and tomatoes beg to be used and enjoyed year round and canning is one way to make that a reality.”organic pickles
Pickles come in many recipe versions, and adapting the wonderful refrigerator pickle Chef Chris makes for the Café was a unique challenge that they collaborated on, coming up with the Café Farm Pickles that are being sold in the Wine Merchant.

There are two varieties, “Chef’s Deluxe Recipe” and “Spicy Garlic Dills.” We think they came out great – and now, you can enjoy this Café staple and the fresh from the farm flavor year round at home. Purchase Pickles here before our very limited supplies run out.

Pickles inspired Thomas Jefferson to write, “On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally’s cellar.” We think Jefferson would have loved our Café Farm Pickles, and so will you!

Sunstone Winery– Past, Present, & Future

August 31, 2017

To step onto the Sunstone property is to step back into the Old World.

The gorgeous stone chateau is centered in a beautiful landscape, complete with tranquil space to sip your wine. It’s unlike any other winery in Santa Barbara County and is the result of an Old World sensibility passed down through the Rice family. In our interview, owner and winemaker, Bion Rice, shares the past, present, and future of Sunstone Winery.

Sunstone Winery Santa Ynez Valley California
photo credit: Lerina Winter

According to Bion Rice, who now oversees the winery, his family relocated to Santa Ynez from Santa Barbara seeking better educational opportunities for his two sisters. His mother immediately saw the possibilities for what is now Sunstone. The landscape alone would inspire anyone, but Linda’s focus on “food, family, and friends” allowed her to pursue creating the best possible atmosphere for all. Linda and husband Fred planted Bordeaux varietals assuming they would sell the grapes off to winemakers but quickly became enamoured with making their own. And much like what would happen in a small Provençal village, their local friends were happy to help, pitching in to mentor their efforts and support them every step of the way.

Without any formal training in winemaking to start, Fred and Linda soaked up as much as they could – again, a very Old World approach! They began bottling their wine and by their second vintage, the family found themselves with a few thousand extra cases. Bion did what any loyal farmer’s son would do: he loaded the cases into his truck and began hawking his wares all over Los Angeles and Santa Barbara. His favorites stops were invariably at restaurants, where he’d end up chatting with chefs and tasting through fantastic dishes that opened up the possibilities of pairings for his wines even more. Sunstone’s production and demand increased exponentially and the Rice family soon sold their wines across the country.

Winemaker Bion Rice of Sunstone Winery Santa Ynez California

Ironically, Bion sees the 2008 recession as a blessing in disguise because it forced the family to scale back and focus on what really mattered to them. This re-assessment renewed their passion for Linda’s initial pursuit of “food, family, and friends,” and the quality of their wine improved drastically. However, the Rices have never veered away from organic farming and are proud to operate the longest running organic winery in all of Santa Barbara. While this may have seemed ahead of its time, commitment to organic farming really just ties back to the Old World version of farming and was part of Linda’s overarching vision.

Sunstone staff- Mason Cuvee - Milestone

Today, Bion and his wife oversee operations, including winemaking. Bion plans to keep it in the family and is fostering his sons; in fact, his teenage son Miles helps in the blending process and has final say in which blend ends up in the “Milestone” bottle!

 

Before summer ends, give yourself a minivacation by visiting Sunstone winery. Step back in time and enjoy the chateau made from reclaimed materials and native stone. Grab a glass of their best-selling rosé and savour the warmth of family and friends that the Rice family has helped build.


Visit our Selection of SUNSTONE Wines here.

 

The Passion Behind Solminer Wines With David Delaski

April 7, 2017

 

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.

Discover Solminer wines at our online Wine Merchant here!

 

Ryan Carr Of Carr Winery and his Adventure

March 2, 2017

“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
  • The Carr tasting flight at the Wine Merchant & Cafe
  • Meet Ryan when he pours his wines with delicious small bites on March 31st from 5:30-6:30. Cost is $25
  • Take Home and Online Price for the following three featured wines will be 20% off all month!

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. 

california wines

 

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.

Erik Mallea of Mallea Wines

January 5, 2017

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

 

 

2014 Mallea Grenache,  Santa Barbara County

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!

Meet Erik in person on January 27th while he mingles with guests and pours his wines during our dinner service. Reservations highly suggested. 805-688-7265.

Authentically Mark Horvath – Crawford Family Wines

December 5, 2016

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

Fabian Bravo- the Devoted Winemaker of Brander

October 10, 2016

“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 as assistant winemaker 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 3 of 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.

Wes Hagen

September 10, 2016

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 schedule online via open table.


J. Wilkes Current releases

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