Meet Blair Fox & Family

May 13, 2016

Blair Fox, of Blair Fox Cellars, is a Santa Barbara native who found the passion for wine and viticulture in his own backyard. Blair began attending UC Davis as a pre-med student, before transitioning into fermentation science for brewing. Due to uncontrollable circumstances he had to switch a class last minute, and Blair stumbled into his first viticulture course, which marked the moment he fell in love with the grape growing side of the industry. At first he thought he would solely be a grape grower, but once he realized that he would have to relinquish the grapes to someone else to turn into wine, he knew he wanted to have his hands in that side as well.

 

After graduating from college with a degree in both Viticulture and Enology, Blair began employment as head winemaker for a family-owned winery in the Santa Ynez Valley. This was the time he and his wife, Sarah,Blair and Sarah Fox established their own label Blair Fox Cellars. As Santa Barbara wine country’s premier restaurant for highlighting local winemakers, we are proud to say the Los Olivos Café was the first to offer Blair Fox Cellars on a wine list! After a few years of making incredible wines, Blair traveled to the Rhone region of France, and shortly thereafter traveled to Australia to expand his knowledge of the extraordinary wines made around the world. After coming back to his roots in the Santa Barbara County, he began working for Fess Parker and now also makes the wine for Epiphany—yes, Blair stays very busy

The focus for Blair Fox Cellars is on Syrah and other Rhone varieties. The estate vineyard, planted by Blair himself and farmed organically, has Grenache, Syrah, Petite Syrah, Vermentino, and a small amount of Zinfandel planted. Blair feels it is very important to be part of the grape growing process as a winemaker. He enjoys being able to control the wine from vine to glass, not only in his estate vineyards but the ones he sources fruit from as well.blair Looking for grapes with beautiful concentration and intense varietal character, he currently sources grapes from Zotovich, Kimsey, Tierra Alta, Larner, and his own Fox Family Vineyards.

Blair and his family take pride in the creation of the small production wines for Blair Fox Cellars. While Blair manages the winemaking, Sarah does the marketing. His two adorable daughters love riding on the forklift and helping with Pigeage – foot stomping the grape cap! The grapes are hand harvested, hand sorted, fermented in small lots, and basket pressed to ensure the highest possible quality and true expression of the vineyard. The results of this family’s hard work are wines with a modern feel, while showing a reflection of historically made French wines.

The wines we currently carry at the Los Olivos Wine Merchant & Café from Blair Fox Cellars are:

 

If you would like to meet Blair and try his incredibly wines, he will be mingling with guests during dinner service on May 27th. Can’t make it in? All of Blair Fox Cellars wines are 20% off the whole month of May in the retail store and online! Take advantage of this discount that will only last until the end of May, and try the sampler 4-Pack to get a taste of a wonderful selection of Blair Fox Cellars wines. For reservations call 805-688-7265. Or on open table.

The History of Los Olivos

April 29, 2016

The history of Los Olivos began with a stagecoach route in 1861, The Overland / Coast Line Stage established a station at Ballard, just south of present day Los Olivos. Running from San Francisco down to Ballard, and continuing south through Los Angeles before ending in San Diego, the stage provided important transportation back in the day.

Los Olivos Rancho
Courtesy Santa Ynez Valley Historical Society

In 1885, twenty-two year-old Alden March Boyd, from Albany, New York, paid $8,000 for approximately 157 acres of prime farmland on a bluff overlooking the Alamo Pintado Creek. Boyd constructed a two-story house, planted 5,000 olive trees, and named his new property “Rancho de los Olivos.” Two years later, on November 16, 1887, the Pacific Coast Railway successfully completed their narrow-gauge extension line from Los Alamos into the new town, which the developers successively called “El Olivar,” then “El Olivos,” before eventually settled on “Los Olivos” after Boyd’s nearby ranch. In 1988 the Boyd ranch was sold, and the new family built a more modern home next to the century-old two-story. Recognizing the historical significance of the farmhouse, the home was moved in two pieces to a new site at the corner of Nojoqui and Alamo Pintado Avenues in Los Olivos. Across from St. Mark’s-in-the-Valley Episcopal Church, the elegant home with its wide, covered front porch, symmetrical arched windows in the center gable, and curiously low placed door knobs is well maintained and currently houses a variety of offices.

A development boom came with the anticipated arrival of the Pacific Coast Railway to a new station in Los Olivos. Chinese workers were hired to level the streets, and the developers boasted the town would become the “center” of northern Santa Barbara County. A Map of the town, created by the Los Olivos Land Association in the 1880s, shows a large “Courthouse Block” with elaborate walkways, and the location of the proposed “Los Olivos Hotel” with its own grand street named “Hotel Ave” leading up to the site. The Railroad did open the “Hotel Los Olivos” at that location May 1, 1888, but it burned down January 1890, and never rebuilt. The old map is carefully delineated with parcels, which extend way beyond the current township, and it is entertaining to try and match the present day reality with the optimism of the past.

old map of los olivos
Courtesy Santa Ynez Valley Historical Society

Entrepreneur Felix Mattei had been watching the development of the Railway and was patiently waiting for the right moment. In 1885 he heard the news about the incorporation of the “Santa Ynez Land & Improvement Company” and its purchase of a large acreage in the area of Boyd’s ranch. Mattie hurried to San Luis Obispo to study the plat of lands. Locating the turntable and roundhouse that was to be built a block east of Grand Avenue, he recognized that this signified the southern terminus for the railway, and bought his land right next to the station in order to cater to rail and stage passengers making the north and south connections. Mattei’s “Central Hotel” was completed in 1886, but after the Railroad’s “Los Olivos Hotel” burned, he changed the name to “Hotel Los Olivos,” however the colloquial label “MatteisTavern” quickly became the recognized name of the establishment.

outdoor cafe shotDuring this time period Los Olivos started to boom. A small Christian Church was erected at Santa Barbara and Alamo Pintado Avenue, which still remains to this day. False-fronted stores, a U.S. post office, public school, livery stable, and a blacksmith shop, along with a drugstore, and more graced Grand Avenue. A few of the buildings are still standing, and it is interesting to take a self-guided walk with the “Los Olivos Historical Walk Tour” map to check them out. Part of the Los Olivos Wine Merchant & Café, was formerly owned by a local Butcher, Bent Clausen, who operated “Clausen’s Old Fashion Deli” on the site, prior to being “Allmendinger’s Deli” before Sam bought the property.

Many residents still live in and around Los Olivos. They are inspired by the quite, country charm and sense of community. Their love for the area is probably still very close to those of Alden Boyd and Margeret Alexander Boyd’s daughter, Joan, who is quoted in William Etlings “Sideways in Neverland: Life in the Santa Ynez Valley” as remembering “There seemed so much to do – the hayrides; the horseback rides; the picnics and swims in the Santa Ynez River and Zaca Lake; picnics to Nojoqui Falls; the trips at Christmas time in the buckboard to the upper part of the Santa Agueda Canyon to get our Christmas tree, a digger pine; the long hot summer days, lying in the hammock on the veranda and listening to the bells on the grain wagon teams as they went by on the road below our hill, lost in a cloud of dust…it was such a thrill, too, listening to the eerie cry of the coyotes at night, in the hills across the road from our house – probably one or two, that sounded like ten.”

The identity of Los Olivos is so authentic that the iconic town has been used as the location setting for some of the scenes in the made-for-tv movie “Return to Mayberry” – based on the 1960’s “The Andy Griffith Show,” the infamous double date scene with Wine Wall backdrop at the Los Olivos Wine Merchant & Café in the 2004 movie “Sideways,” and numerous commercials shot within the area.

This past year, Los Olivos District officially became the latest AVA designated in the Santa Ynez Valley. Named after Alden Boyd’s Rancho de los Olivos, it encompasses the townships of Solvang, Los Olivos, Ballard and Santa Ynez. This district has the largest concentration of vineyards and wineries, and is the oldest in the Santa Barbara County – going back to when the Spanish Franciscans founded Mission Santa Ines in 1804 and planted grapevines, which produced small quantities of wine. The Los Olivos Wine Merchant and Café are proud to have relationships with many of these boutique wineries, offering their unique vintages for tasting and sale. Be sure to stop in and speak with their knowledgeable Wine Merchants to discover these local jewels.

Currently, Los Olivos is home to unique, locally owned boutique shops, art, fine dining, and wine tasting rooms. The intimate nature of the town makes it easily accessible to explore on foot.

Sources:
Wikipedia.
William Etling, Sideways in Neverland: Life in the Santa Ynez Valley
The Los Olivos District Winegrowers Alliance
LOBO – Los Olivos Historical Walk Tour

Humble & Honest Wines

April 19, 2016

Meet Kevin Law of Cotiere Wines

“To share and enjoy wine and food with friends is why I believe we are all in this industry.” 

The Cotiere Pinot Noir, Santa Maria Valley, is one of those wines that stops you in your tracks, once you try it you have to find out what it is, who made it, and how to get more! It is a head turner, the flavors are rich and textured throughout, with plenty of resonance and fabulous overall balance.
After about 10 years of harvest work, and assistant winemaking, Kevin Law began his own label, Cotiere, in 2006. A geology major who found himself getting involved with atmospheric sciences, meteorology, and mapping, Kevin decided to expand his experience into something he was genuinely passionate about; wine.  Like all great winemakers, there are individuals who influence and guide them along their journey, Barbara and Jim Richards of Paloma on Spring Mountain in Napa, were incredibly helpful to Kevin.
In his mid-twenties there was an old vine California Zinfandel that turned Kevin into a wine-lover. From there it seems, there are many benchmark wines and varietals from around the world that captured his imagination. The first California Pinot Noir that truly got his attention was the 1994 Williams Selyem Allan Vineyard – “on release that wine was singing.”
Cotiere wines are made humbly out of respect for the fruit, to reflect that year’s unique growing conditions. The wines are crafted to offer a sense of place, an expression of the Central Coast terroir. Kevin wants to stay true to the grapes individuality per row, block, vineyard, and year. The fruit for Cotiere wines is sourced from selected vineyards such as River Bench, Thompson, Hilliard Bruce, La Encantada, and Presqu’ile. Keeping each vineyard separate he shows the honest truth of terroir, creating a unique experience for wine drinkers.  We’ve had the honor of meeting Kevin, tasting his wines, and getting to know him on a personal level. We can vouch that Cotiere wines express the true authenticity of their place because of the character of the person behind them. Can’t think of a better way to experience the terroir of the our Santa Barbara Wine Country then enjoying these wines.

Kevin’s Pinot is one of many fantastic wines he produces for his Cotiere label. Here’s what we are currently featuring:

An exotic white with beautiful minerality and clarity. Aromatics of orange blossom and ripe lemon, followed by a deceptively rich finish.
$21.00

 

Truly Sustainable Grassini Family Vineyards

March 22, 2016

Nestled in the heart of Santa Ynez’s Happy Canyon AVA you’ll find Grassini Vineyards, a family owned vineyard and winery dedicated to making overall balanced wines with beautiful aromatics, and elegant mouth-feel. Happy Canyon is an area blessed with warm days and cool marine influenced nights with few variations. The combination of warm days and cool nights makes Happy Canyon ideal for growing Bordeaux grape varietals.

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The Grassini family are firm supporters of sustainable and renewable business practices. The vineyard and winery are not only solar powered but irrigated with a well-fed lake on the property, in addition all the water used in the wine production is reclaimed and used to irrigate the landscaping surrounding the winery. The wine cellar is embedded in a hillside to ensure humidity and temperature control using limited energy sources.

The vineyard management team has been with the family since planting the vines in 2001. They have 35 acres planted to vine, varietals include Sauvignon Blanc, Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot. Each lot from the various vineyard blocks are fermented individually to ensure proper fermentation temperatures. After generous amounts of time in barrels the wines mature to express the unique character of this special estate and those who work there. Their 2014 Sauvignon Blanc is a uniquely floral addition to our by the glass options.

To learn more about these beautiful wines, tune in to Facebook for a live interview with winemaker Bradley Long on Wednesday March 23rd at 11:30 am, or join us Friday March 25th for our Final Friday Winemaker Event at 5pm, enjoy dinner at the Los Olivos Wine Merchant & Cafe, meet Bradley, and taste his current releases. 805.688.7265 Reservations encouraged.


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The Friendly Faces at the Los Olivos Wine Merchant

March 15, 2016

The Los Olivos Wine Merchant offers visitors over 400 labels to choose from – many of them sourced from local, family-owned boutique wineries dedicated to producing excellent, small production wines. With such an extensive selection, it could be a bit challenging to pick just the right bottle, but savvy owners Sam and Shawnda Marmostein have knowledgeable staff on hand to help make sure you chose a wine that will please your palate.

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2016-03-03 10.33.35Andre2016-03-03 10.29.01w Scherer, Wine Director, has been with the Los Olivos Wine Merchant & Café since early 2015. Starting out as a busser in the hospitality industry at the Pebble Beach Resort in Monterey, CA, Andrew worked hard to make his way up from a busser to becoming a server and sommelier. His professional progression included passing the first two levels of the Court of Masters Sommeliers, an independent examining body established in 1977 that offers certificates and diplomas for Sommeliers, and a move to Beverly Hills, where he became part of the team opening Wally’s Vinoteca – with 1,000 labels in their retail space. Although he learned a lot about the wine industry’s retail side, Andrew missed the Central Coast. So, when the opportunity came to work at the Los Olivos Wine Merchant, he jumped at the chance. Andrew has loved working with Sam and Shawnda. He feels they provide a working environment that is comfortable and caring. And, he has appreciated their mentorship. One of the “perks” of his job is the opportunity to get out into the community and develop relationships. Los Olivos is a close-knit township with 48 tasting rooms, which have a long-standing tradition of mutual respect and support, something Andrew says is unique and that you won’t find everywhere. The Santa Barbara County is home to 6 AVA’s (the latest addition, the Los Olivos AVA, was officially added February 22, 2016). Andrew enjoys the opportunity of meeting and supporting winemakers from operations of all sizes. He is proud that the Los Olivos Wine Merchant & Cafe’s labels include many from small family wineries and is excited to introduce their product to the public. Since moving to the Santa Ynez Valley, Andrew has begun learning how to horseback ride.

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IMG_61932016-03-03 10.45.18Sarah Farley, Wine Merchant, spent some time studying wine in Europe through a vineyard apprenticeship in Tuscany and wine classes in Bordeaux, before moving to Temecula, CA, where she managed a wine tasting room. Gradually she developed an interest in learning more about the Central Coast’s Pinot and Chardonnay varietals. While searching for more information, she found a job posting for the Los Olivos Wine Merchant and Café, and immediately called to set up an interview. Recognizing a great opportunity, Sarah accepted the position and has been happily working with visitors to find just the right wine for the past 6 months. Sarah feels her job is to be a liaison between the producers and the buyers. As one of the largest local wine providers in the area, there is so much to offer – many of them unique mom and pop labels that she is excited to represent. She is fascinated by the people who walk through the door, many from Los Angeles, and feels that she learns so much about wine from their conversations and exchange of ideas. Sarah is delighted to work in a place where she feels empowered to learn and do better. She feels that Sam and Shawnda lift people up with positive reinforcements rather than micro management. Because of that, everyone does well – because everyone wants it to do well, this makes for a happy, warm environment that is felt by everyone who walks through the door. With the encouragement of Sam, Shawnda, Andrew and the rest of the staff, Sarah is currently studying for her level 1 Sommelier exam in April. When she isn’t studying, Sarah likes to play a mean game of pool.

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2016-03-03 10.50.342016-03-03 10.45.37Cassy Misiewicz is the latest Wine Merchant to join the staff. After graduating in 2014, she moved back to the Central Coast. At the time she didn’t know much about wine, but a close friend of hers offered her a job in a tasting room. Although she was nervous, the experience opened her eyes, and she found herself wanting to learn more about wine. Eventually, she decided to make the move to the Los Olivos Wine Merchant and Cafe when a position opened up. She enjoys working with the people who come in and feels that part of her job is to interpret – trying to figure out what the buyer likes and match it to a wine they will enjoy. Cassy also enjoys the mutually beneficial relationship with the other winetasting businesses in Los Olivos. She likes to share new wines, and gets a lot of enjoyment from seeing the changes. Cassy feels that Sam and Shawnda take the heart of food and wine and bring it all together. When she first arrived, she felt there was a true communal effort to help her learn, with a respectful exchange of information and knowledge. She enjoys knowing she can be herself, which makes coming to work and meeting with buyers fun. Eventually Cassy would like to take WSET courses to learn more about the technical aspects of the wine business. Perhaps she will also expand her knowledge of the little French and Russian languages she speaks too.

With all of the choices before them, the wine all three were most excited about at this time was ‘A Tribute to Grace’ 2015 Rose of Grenache, Santa Barbara Highlands Vineyard, Santa Barbara County, California Wine. Winemaker Angela Osborn, born in New Zealand, does not have a tasting room, so Andrew works with her directly to get her wines into the Los Olivos Wine Merchant & Café. “Exceptional” was the word used to describe this offering. Sarah also remarked that she was getting very excited about the Pinot from the Santa Maria Valley – learning about the specific traits they had in common. And Cassy has been enjoying a lot of Syrah, especially ‘Zotovich’ 2013 Syrah, Blair Fox.

No matter where your tastes lead you, one thing is clear. When you visit the Los Olivos Wine Merchant & Café, you will be met by wine merchants who are knowledgeable, friendly, and who will take the time to talk with you about your preferences – making sure that you leave with a bottle (or two) you will truly enjoy.

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“Cupid’s Choice” at the Los Olivos Wine Merchant and Cafe

February 2, 2016

Valentine’s Day is just around the corner, and the Los Olivos Wine Merchant & Café have selected the perfect wine to accent all of the romantic moments you have planned for your day. The Cupid’s Choice features three local wines from distinct wineries that pride themselves on the love and care that goes into each vintage. Each winery is unique, yet shares a common thread – that of close family and friends, coming together to pour their heart and soul into creating wine that reflects their own joy in life and pride in the land and grapes they love. Let “Cupid’s Choice” lead you on a day of mutual discovery! Start with a lovely burst of brunch-time bubbles courtesy of a sparkling “Brut Rose.” Then, after a day of adventures, you can look forward to a “Slice of Heaven” served with a great meal. As the evening deepens, bring your Valentine closer for a “Sweet Ending” with a premier dessert wine. “Cupid’s Choice” has romance written all over it! The collection sells for only $93 (regularly $108) and if you come in to purchase in-store, it includes a beautiful Italian Wine box, a suitably charming gift for your favorite Valentine.

Riverbench 2013 Sparkling Brut Rose

Riverbench Vineyard & Winery was established in 1973. Located on the southeastern side of the Santa Maria Valley, the alluvial soils proved a match made in heaven for the Chardonnay and Pinot Noir grapes planted on the property. The winery is committed to sustainable winegrowing practices, and their wines brilliantly reflect their inspiration – Champagne in France, the country of romance and celebration. Their tasting room, located on the Foxen Canyon Wine Trail, is in a restored 1920s craftsmen style house. The garden includes a bocce ball court and a horseshoe pit, and is a lovely property to visit for a wine country picnic. Riverbench presents a small portfolio of wines from their outstanding vineyard, which results in wine of “uncommon character and dimension.”

Riverbench’s 2013 Sparkling Brut Rose is lightly perfumed with aromas of lilac and a hint of rosewater. This palest blush pink wine boasts noticeably fine bubbles, and in the mouth, flavors of meringue, marzipan, and raspberries are made all the more intriguing by a sensual hint of sauvage.

Babcock 2012 Pinot Noir, “Slice of Heaven”

Babcock Winery & Vineyards was established in 1978. Mona and Walter Babcock purchased the 110-acre property, off hwy 246, in the western side of the Santa Ynez Valley. Originally planting 20 acres to Riesling, Sauvignon Blanc, and Chardonnay, in 1983 they created their first experimental vintage. Encouraged by the results, the couple decided to move forward with plans for a small winery. In the meantime, their son decided to investigate the “wine thing” with his parents, which prompted a change in his education plans. He spent a couple of years of enology course work, but after crushing some Gewurztraminer in 1984, he forgot about school and ended up being awarded gold medals at the L.A. and Orange County Fairs for his 1984 Estate Grown Sauvignon Blanc. From there, a love affair with wine has been blossoming over the last 40 years. Says Brian “…I do like the idea of pulling corks on wines that are like a dream come true.”

Babcock’s 2012 Pinto Noir, “Slice of Heaven” is dry and bright in acidity, and would be excellent with beef, pork, and dishes of wild game. The tannins are fairly thick for a Pinot Noir. The winemaker notes, “If you want to get a handle on what the excitement is all about in the Sta. Rita Hills, just taste this wine that was grown in the absolute epicenter of the place.”

Foxen 2013 Sweet Ending Dessert Wine

The Foxen Vineyard and Winery lies deep in the Santa Barbara wine country. By following the quaint, twisting, rural Foxen Canyon Road, visitors will discover the historic Rancho Tinaquaic, on what remains of the original Mexican land grant ranch that covered most of the current Foxen Canyon. Once there, stop first to see “The Shack.” Renamed foxen 7200, the small, rustic building is where it all began when friends Dick Dore and Bill Wathen founded the Winery in 1985. Then, travel a little bit farther up the road to the new solar-powered winery and the FOXEN tasting room. Although far from the sea, the name of the winery is in memory of Dick’s great-great grandfather, Benjamin Foxen, who was an English sea captain in the early 1800s before coming to Santa Barbara and purchasing the land. His love of the sea is reflected in the distinctive anchor which became his cattle brand, and then later the trademark of the Foxen Vineyard & Winery.

Foxen’s 2013 “Sweet Ending” Dessert Wine brings to mind a walk through a blossom-filled meadow in the prime of spring. It’s taste, like an unforgettable kiss.

Let “Cupid’s Choice” 3-pack collection from the Los Olivos Wine Merchant & Café provide the romantic notes of a very special Valentine’s Day!

Two Los Olivos Cafe Stories – VOTE for your favorite ON Facebook!

November 26, 2015

Here are the TWO SELECTED WINNING STORIES of our, “Our Los Olivos Cafe Story” contest.  First Place winner receives two seat at our 20th Anniversary Celebration, December 12th.  Second Place winner receives lunch for two with Bernat wine.  These are two well told, true stories, worth reading.  Each uniquely reflect an experience at the Los Olivos Wine Merchant & Cafe that is an honor to share. Vote for the story you pick for 1st Place on Facebook!


 

A Few, Small Steps Away  By: Patricia M. Mahon

It was a cold and rainy afternoon in town. The tasting rooms were quieter in the rain, but the wine was louder. There’s something about inclement weather and a glass of pinot that is deafening. The sidewalks thundered with downpours and drizzle. The hillsides bellowed with streaming lavender and chamomile and the vineyards resounded with the rhythm of fruit ripening, developing, and evolving into perfect maturity.

As I walked with friends in and out of the welcoming counters and table-tops of smiling wine purveyors, we came across an elderly couple in the rain moving slowly toward a cafe. The older gentleman leaned heavily on his cane as a small, bent woman clung to his elbow. Rain cascaded off his plaid, newsboy cap and rolled down his ruddy face as he enquired about lunch. A young woman informed them that the café was “in-between” serving hours … meaning they were done with lunch and not yet ready for dinner. Looking aside to his wife who was unsteady beneath her bucket rain hat, the man turned back to the girl and asked if they could wait, or stand inside, or simply come in out of the rain. They were met with an “I’m sorry, no, and I can’t have you in the doorway so please clear the area.”

The man pivoted his cane back down into the street with his wife tightly hinged to his hip. With a chivalrous glare he pulled her close as sheets of rain undulated across Grand Avenue whipping the flag pole and rousing the tasting room canopies and awnings. Water erupted from down spouts and drive-ways as the run-off of the younger, mobile generation rushed along the curb side and swirled around their lace-up walking shoes.

As I watched them slowly move away, I thought about how many battles he had fought and how many wars he had won. I thought about how many tiny steps she had steadied and how many small hands she had held. I decided that we can do better … that we must do better. I ran ahead and intercepted them.

“Please, come with me.’ I said. “I know another place right across the street where you can have a late lunch and get in out of the rain.” The man looked at me with surprise and uncertainty. The woman looked up at him and then back down at her wet shoes.

 

“I’m sorry about that young girl,” I added gesturing back to the café. “That’s not how we are or how we should be.” His face slowly emitted a half-smile. He straightened up and said, “Okay. You lead the way. We’ll walk.”

I toddled beside them for what was mere minutes but seemed like a life time. I commented on the rain and the flowers. I talked about traffic and tourists. I chatted about wine and horses. They did not engage me. The walk was enough. As I looked across at him, I saw a man that had lived. His soft eyes and still-strong hands told a story of a patriarch and a provider. He was strength and resolve wrapped cavalierly in a British Khaki London Fog rain coat.

She was a caretaker. Her face was furrowed with the fine lines of patience and the deep folds of compassion. She was the kind of woman upon whose back generations were raised and upon whose fortitude the tradition of family endured. In a place where we revere classic cars and clamor for vintage wine, these two shuffled quietly along the sidewalk, moving inconspicuously through a world that had quite simply left them behind.

Step by step I felt the absurdity of the aging process. It is, after all, as Yeats said “tied to us like a tail to a dog.” Getting old is not random selection. It is not the luck of the draw or a tug of the short straw. But for the grace of God there go I, you and all of us.

As we reached, “the other place,” the old woman looked up at me for the very first time. She did not speak. She examined me, and I examined her. In the soft hollow beneath her cheek, I saw my grandmother’s face from so long ago when she confided in me one snowy afternoon back in New York … that life was 5 minutes.

I opened and held the door to the new café as the couple shuffled in. We were greeted by another young woman with a warm smile. “Three?” she queried. I said, “Well no, we are not together. You see, I just walked them over … they are looking for a warm place.” She smiled again, caught my eyes, and nodded, “Of course” and quickly seated the pair at a table by the fire. She set the man’s cane beside him, placed their hats by the mantle, and hung their wet coats on a spare chair. The old gent and his grand dame looked across at each other and seemed utterly transformed. I would be lying if I did not admit that they looked young again.

I quietly slipped out the door as the young woman popped her head out and called after me, “Thank you for bringing them,” she said. As I bounded into the street, I replied, “Of course,” and we shared an existential nod, and I felt in that moment that I had passed a torch.

 I never saw the old couple again or since, and I know that bringing them some comfort was really a small gesture in the grand scheme of things. But, I firmly believe that it is the consistency of small deeds that can bring about monumental change. Sometimes life presents us moments that allow us to simply be people again. I firmly believe that part of our membership in the human race includes an inherent responsibility to protect and safeguard those that are weaker and more vulnerable than ourselves.

The Wine Merchant Café presented the better side of us that day, the quintessentially human side in a world that in so many ways has lost focus and perspective and manners. It truly is a gathering place where friends meet, stories are told, wine is shared, and despite an outside world that often rages beyond our control, we can take personal moments and make our part of everyday life a little more perfect.

Perhaps the larger lesson here is that within every tempest there is a calm harbor and within every storm there is a safe place. And that despite the tragedies that we have endured as a society, as a people, and as a town there is always a warm fire and a friendly smile … just a few, small steps away.

They’re both great stories, but which one would you like to see win 1st Place? Vote on FB before Friday, December 4th!

 


 

First comes love, then comes marriage, then comes a celebration at Los Olivos Cafe! By Rachel Scott Everett
 
We first dined at Los Olives Cafe back in 2003 on a weekend getaway from LA. Driving into Santa Ynez Valley, the stress of our advertising jobs melted away. We were smitten with the beauty of the countryside, the quaintness of the area and the carefree vibe that instantly made us relax. 
 
After a day of wine tasting, we ended up at Los Olivos Cafe, eating dinner in the corner seats of the bar. Everything about it was perfect – the wine, the food, the ambience. We were hooked. Little did we know how special this unassuming cafe would become. 
 
While in LA, we visited wine country often and always got our Los Olivos Cafe “fix” when there. Our careers eventually took us to New York and later, Las Vegas – we even spent a combined 2 years backpacking around the world. But no matter what, we always made sure to return to Santa Ynez Valley, our favorite place of all our travels. When we did, it was at Los Olivos Cafe that we’d talk about our hopes and dreams for our life together. Sitting there in “our” corner of the bar, enjoying The Good Life… it felt like we had all the time in the world and that anything was possible. 
 
Finally, after 12 years of love, loyalty and friendship, we made the momentous decision to elope to Santa Ynez Valley on December 31, 2012. We stayed at the Vineyard Retreat and enjoyed our first dinner as husband and wife that very evening at Los Olivos Cafe. It was a magical time!
 
We now live in Virginia, but always think of Santa Ynez Valley and our special spot at Los Olivos Cafe. In fact, we’ll be out there again to celebrate our anniversary next month. Who knows, maybe one day, we’ll stay for good…
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They’re both great stories, but which one would you like to see win 1st Place? Vote on FB before Friday, December 4th!

Perpetual Dawn: Solminer Rising

December 9, 2014

Anna, Linus, and David
Anna, Linus, and David

Prior to my life in the wine business, I worked for a small record label based in Los Angeles called Plug Research.  Operating an independent record label, and putting together a roster of artists that reflect a forward-thinking curator, is in many ways like creating a winery: the vineyards you work with are your artists, and your role in the cellar functions much like that of a producer, guiding your artists to their highest expression without losing the essence of what makes them special.  David DeLaski, a veteran of the Los Angeles music scene, understands this concept better than anyone, as reflected in the beautiful wines he is making alongside his wife Anna under their new label, Solminer.  I met the two of them at their vineyard and home in Los Olivos this past week to discuss life after the music business, organic farming, and winemaking with an eye toward the natural.

“Music is something you can get deeper and deeper into, with a great community, and there’s a bit of an obsession there,” says David DeLaski.  “There are a lot of parallels with wine in that sense.”  As both winemakers and musicians can attest, there is an all-consuming quality to these passions; once you’ve got the bug, you can think of nothing else.  “I came to wine through my dad,” recalls David.  “He was a businessman who enjoyed wine and so I got exposed to it at a very young age.  I don’t have a cellar of old dusty bottles, though.  I never became a big wine collector; wine was never a huge part of life until all this, until we started making wine.  Some people are big collectors of music, but I was never an obsessive record collector; I loved to create it.”

Solminer did not begin with the grand ambitions of becoming the next cult winery or building a 10,000 case brand.  Rather, it grew naturally out of the love of the craft of winemaking and the joy of farming.  “Honestly, we weren’t quite sure how we’d fit into all this,” says David.  “At first it was like ‘well, we’ll be weekenders and make a barrel of Gruner Veltliner.’  But you get sucked into this community in a really wonderful way.  So we took a chance on it all, and we’re really glad we did.”  The two also fortuitously connected with Steve Clifton of Palmina and Brewer-Clifton fame to guide the winemaking and help them focus their goals in the cellar.  “We got hooked up with Steve because we loved his wines, and I think he was open to what we’re doing because it was something different, Gruner Veltliner,” recalls David.  “If we were just another producer making Pinot Noir I don’t know if he would have been interested.”

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While their first vintage of Gruner came from John Sebastiano Vineyard, going forward it will come entirely from their estate DeLanda Vineyard in Los Olivos.  Their small home vineyard is a beautiful property, with a palpable energy that one can sense upon entering the driveway, originally planted entirely to Syrah when the DeLaskis took it over.  Starting with a clean slate, they made the decisions to alter the varietal focus and to farm it organically, in large part because of concerns for their young son Linus.  “The bottom line is, it was never a choice, because Linus is down there playing, in the vineyard, in the dirt,” emphatically states Anna.  “So we decided from the beginning, if we have to deal with something, it’s going to be done organically.”  The couple has also begun incorporating biodynamic practices in the vineyard, a philosophy which, again, grew out of the development they saw in their children first.  “Our background in biodynamics comes from the side of Waldorf education, which has opened us up to a lot of ideas and philosophies that Steiner had,” says David.  “My older boys go to a Waldorf school, and if our vines grow anything like they have, then maybe there’s something to Steiner’s philosophy.”

Though their vineyard still has quite a bit of Syrah planted, they’ve grafted increasing amounts to Blaufrankisch and Gruner Veltliner.  Anna, a native of Austria’s famed Wachau region, guided the couple towards this decision to plant two of Austria’s most noble grapes, rarely seen outside of their homeland.    They’re also making the unique choice to create a Blaufrankisch-Syrah blend, the first of its kind to my knowledge.  “Adding a little Blaufrankisch to the Syrah is amazing,” smiles David.  “Just 5 or 10%, it’s really cool.”  Their winemaking, following along the lines of their farming approach, leans toward the natural, utilizing native yeasts, mostly neutral vessels, and minimal sulfur.  “We never really made a conscious decision to be ‘natural winemakers’,” states David.  “It’s kind of ingrained with the rest of our philosophy.  The more I understood about the winemaking process, the more I started to taste the difference in those kinds of wine, and the more I taste them, I find myself drawn to them.  I appreciate mistakes or natural occurrences from year to year.”  The DeLaskis interpretation still means that there must be a core of deliciousness first and foremost; these wines are natural, but they are also clean, precise, and bright.

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Tasting through the current Solminer lineup was a revelation.  Their Gruner, utterly distinctive, seemed to marry the lentil and pepper notes the variety is known for with a textural weight reminiscent of Roussanne, as well as autumnal notes of baked apple and cinnamon.  Their estate Syrah was also singular, sort of Crozes-Hermitage meets the Langhe in its marriage of iron, pepper, earth, and dried leaf.  The star of the lineup, however, was their sparkling Syrah, “Nebullite”.  It reminded me of one of my favorite wines on the planet, Camillo Donati’s Lambrusco.  There was a living quality to the wine, imbued with the same notes of earth their still Syrah possessed along with extra dimensions of macerated raspberry and a thrilling sous bois, Balsamic character.  “As a musician, I was never classically trained.  I always liked to improvise, and to me, natural wine has that improvisatory nature, it’s like jazz.”  To continue the jazz comparison, that sparkling Syrah was like the first time I heard Ornette Coleman’s The Shape of Jazz to Come: You either get it or you don’t, but if it speaks to you, it is an experience like no other.

When I first met Anna and David months ago here at the Café, I noticed their exuberance and air of positivity, qualities that were in abundance on my recent visit.  One immediately senses that these are two people in love, living their dream, and that joy radiates through their wines.  “The key was meeting Anna and coming here, and falling in love with her and with this place,” smiles David.  “And then going to Austria together, and seeing how ingrained wine is in the culture and the community there.  When we returned, we realized we had that same community here, and that we could create that same lifestyle in Santa Ynez.”


Check out Solminer’s wines at our first ever Natural Wine Fair!
This Wednesday December 10th at the Los Olivos Wine Merchant and Cafe, 6-8 PM

Or buy them online:
– Solminer 2013 Riesling, Santa Barbara County
– Solminer Sparkling Syrah, ‘Nebullite’

Ascension: Nick de Luca’s Journey Toward the Middle Path

October 17, 2014

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“If there is one overarching philosophy in my winemaking, it’s finding the middle path.” Nick de Luca, winemaker and co-owner of Ground Effect, is not expressing a desire to make middle of the road wines. Rather, he is referencing the enlightened Middle Path of Buddhist philosophy, where one transcends extremes to find a centered, balanced way of living. I had the opportunity to work under de Luca at Dierberg/Star Lane, and always found him to radiate this attitude, with a balance that is also reflected in the wines he is making. I sat down with him over coffee this past week to discuss his work at Ground Effect, as well as his new position as consulting winemaker for Richard Sanford’s Alma Rosa.

“I had this philosophy about terroir, and then I realized that I was making blends from all these different vineyards, which was kind of farcical,” laughs de Luca “so I’ve moved back to focusing on single sites and single varieties.” The initial idea behind Ground Effect was that the wines would be distinctive blends, which have been the trend up until 2014, and quite successfully I might add. Like many winemakers I’ve spoken with this year that are part of Santa Barbara County’s current winemaking generation, however, de Luca had to follow his muse regardless of the branding implications. “I switched up this year. It was hard to contract a ½ ton here, a ½ ton there, so I committed to 100% Chenin Blanc. And I also started working with Presqu’ile Syrah.” He has also focused his attention entirely on Santa Barbara County fruit. “I shifted out of Paso Robles because it’s just too far away,” he says.

The other major change for de Luca in 2014 was joining Richard Sanford and the venerable Alma Rosa label as consulting winemaker. “I got a call on a Wednesday, Richard and I had lunch on a Thursday, and I was signing papers Friday,” recalls de Luca of the fortuitous hiring. “It was really sudden and really exciting.” Sanford is a Sta. Rita Hills legend, and makes a great philosophical match for de Luca. “Richard Sanford is so committed to farming sensitively. He’s a big observer of Eastern philosophy, and there’s a lot to be said within that philosophy for finding personal balance and having that reflected in the wines.”

This desire to farm for balance leads de Luca to the topic of water, a subject that is on the mind of every Californian in these dry times. “Farming with less water is really important. We have to learn to pull these big crops with less water, or learn to live with smaller crops, and I hope the latter is true.” While the environmental need to conserve water is unquestionable, for de Luca, the desire to farm with as little water as possible extends not only to drought concerns, but to site representation. “Vines have a memory. You can totally delete terroir with irrigation. I think it’s important to think of it in those terms; you are deleting terroir.”

Stylistically, de Luca’s winemaking has seen a fairly dramatic shift over the past 5 years. While he gained fame at Dierberg for ripe, powerful wines, he has moved to a style that is brighter, fresher, with lower alcohols and, for my palate, more precise expressiveness. “I’m certainly not in the ripeness camp anymore. I don’t know where I fall. I try not to be overly self-conscious; I try to be true to the vintage.” While de Luca’s recent wines could certainly be grouped into the fashionable In Pursuit of Balance or Natural genres, he prefers not to follow dogma or fit easily into a particular clique. “I’m definitely not natural. If there’s one thing I’ve learned, it’s that when there’s a problem just fix it. I’m not scared of sulfur, I’m not scared of acid… I’d prefer to have all those things worked out in the vineyard, and not have to do that in the wine, and sometimes it works out that way; I think the best wines do work out that way. But if something goes wrong, I’m going to handle it.”

Alma Rosa’s wines have traditionally been fairly large scaled, but de Luca has approached his work there much as he has Ground Effect, with an eye toward balance. “I don’t like wines to be purely about fruit. That’s been my challenge at Alma Rosa, as the style has traditionally been more fruit-driven, so I want to find the balance between that fruit and the more interesting non-fruit aromatics the Sta. Rita Hills can give.”  He is also a strong proponent of low yields, and feels that they are not only necessary for great wine, but for sustainable agriculture.  Having observed yields shifting higher in the Sta. Rita Hills recently, a trend he is not fond of, he has worked with Sanford to keep their yields low, farming for intensity rather than tonnage.  “It’s no secret that low yields make better wine; Europe has realized it for centuries,” states de Luca.  “But people are getting greedy, and there’s a lot of overfarming going on out there.”

The wines of Ground Effect have found a devoted audience, and while they may not get as much press as some of de Luca’s more vociferous peers, they are some of the most mineral, intense, well balanced wines coming out of the New World. “The sad part to me is that the two extremes are what get the press,” he laments. “The ultra-ripe wines get the press, and the people on the extreme opposite end, in part because they’re bashing those ripe wines, get the press. And the people who are just trying to make good, middle path wines get looked over, and that’s too bad.” For my palate, the great wines of the world are found on this middle path; centered, balanced, and sure of what they have to say. While they may not have the immediate sexiness of the extreme, they possess a pure, unbridled joy within them, a soulfulness that makes casual wine drinkers have the “a-ha!” moment to make them wine obsessives. Open a bottle of Ground Effect’s 2012 “Gravity Check” and you’ll see exactly what I mean…


Purchase Ground Effect’s 2012 “Gravity Check” White

Some Velvet Morning: Ryan Deovlet and Refugio Ranch

May 12, 2014

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Journey just past the Santa Ynez River, into the hills off of Refugio Road, up a steep gravel driveway, and you will be greeted by the spectacular vistas of Refugio Ranch.  Rising dramatically into the Santa Ynez Mountains, this 415 acre ranch is a sprawling piece of property, comprised mostly of open spaces; just 27 acres are currently planted.  I met with Ryan Deovlet, Refugio Ranch’s contemplative winemaker, on an overcast Monday to explore the intricacies of this special site.

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We climbed into the ranch’s Polaris, and went zooming up a precipitous hill.  Rounding a bend, I was greeted by a tiny block of Syrah.  “This is the Escondido (hidden) block, Clone 383, which is a little bit compromised by daylight hours.” Tucked way back into a canyon on the ranch, one can understand both the name and the challenges of ripening in this spot.  “Because of the shadowing in this block we lose a couple hours of sunlight compared to the rest of the ranch.  It tends to be a little more red fruit, with a lot of the carpaccio, pepper, meaty character.  It actually inspired me to create a second red wine blend because it is so distinct from our other blocks.”

In talking with Deovlet, I quickly saw his desire to grow with the Ranch, willing to abandon previously held ideas or techniques if it meant better expressing a sense of place.  “I have total autonomy, but it’s a collaboration between all of us, Niki and Kevin Gleason (the Ranch’s owners), Ruben Solorzano, (of Coastal Vineyard Care Associates), and myself.  We’ll pull corks together and talk about the direction of the property and evaluate what we’re doing.  With these small lots, you take a risk sometimes and it doesn’t always work.  But for the most part, things are working out and they’re putting their trust in me and giving me autonomy.”

The farming here is essentially organic, though there aren’t currently plans to pursue certification.  Like many properties I’ve visited in the valley recently, I was impressed by the diverse ecosystem they’ve preserved and nurtured here and how they’ve adapted to the unique needs of the site.  “Kevin and Niki were cognizant of what they had here.  It’s a nice, cool sanctuary,” says Deovlet.  “They were very conscientious of where to plant and how to preserve the natural terrain.  It still has a raw, wild feel.”

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The diversity of the Ranch also applies to their choice of plantings:  Semillon, Sauvignon Blanc, Roussanne, Viognier, and Malvasia Bianca for the whites; Syrah, Grenache, a recent addition of Sangiovese, and Petite Sirah for the reds.  Deovlet also plans for some new additions, perhaps Picpoul or Bourboulenc to bring more acid and minerality to the whites, as well as some Grenache planted in their sandier river blocks.  One of the most intriguing varieties on the property is Malvasia Bianca.  Deovlet crafts a beautiful Spring white from this fruit, with a touch of residual sugar, a hint of spritz, and great acid, balancing the minerality of the Ranch with an easy-going exuberance.

A recently dug soil pit showing that intensely black loam.
A recently dug soil pit showing that black loam.

Speaking of minerality, the soils here are some of the most exciting I have seen in Santa Barbara County.  Black and lunar-like, with lots of rocky topsoil, it’s a clay loam with mudstone in its origins, quite different from the soils of the Los Olivos District AVA that stops just north of here.  “It’s organic, heavy earth, alluvial mountain runoff all captured within this little bowl we have here,” states Deovlet.  “We have great water retention.  The goal is to eventually dry farm everything, which we’ve been working with Ruben on.”  While these are mostly sedimentary soils, there is a bit of igneous material in their Petite Sirah in the form of granite, perhaps helping to explain why this grape expresses itself in such a singular way here.

Decomposed granite in the Petite Sirah block.
Decomposed granite in the Petite Sirah block.

“The Petite, for me, sort of serves as our Mourvedre, bringing a little more structure and putting a California twist on a Southern Rhone-inspired blend,” states Deovlet.  He and Ruben are also exploring a new farming technique, using a crossbar to spread the canopy in the fruiting zone on the Petite, with the goal of giving the fruit longer hang time while preventing issues with rot or mildew.    “We have to be very focused on canopy balance and low yields, with the intention that we can get all the fruit off before we hit the late October rains.  In ’09 and ’10 we had those storms come through before we got everything in and we learned some hard lessons.  That being said, if low yields over and over and over again mean the project never gets into the black, that project isn’t sustainable.  There has to be a balance in the farming.”

Petite Sirah crossbar
Petite Sirah crossbar

Deovlet and Solorzano have had to make some big strides very quickly in approaching the farming at the Ranch as the growing conditions are so particular.  “We haven’t had the most consistent of vintages, so we’ve had to learn on the fly.  I’m blessed to be working with Ruben; everyone calls him the grape whisperer, and it’s true, he’s very intuitive in his approach.”  While Deovlet initially had some concerns with the slightly higher pHs/lower acids the site was giving him, he’s learned to accept them, particularly after speaking to old world winemakers like Chave who see similar numbers.  In place of acid, the structure of Refugio Ranch comes from tannin.  “When I’m pulling fruit, it might be 25 or 26 Brix.  At those numbers, we see that ideal tannin development, and at this site the vine isn’t starting to shut down.”

When the subject of Chave, one of the great iconoclcasts of the Northern Rhone, arose, I asked if Deovlet still saw the Old World as his benchmark.  He thoughtfully replied, “I’m certainly inspired by the Old World, and you do find some of those aromatic markers here.  That being said, I like to have a foot in the Old World and a foot in the New.  I certainly take some ideas and inspiration, but we have this California sunshine, and these unique growing conditions, and I want to create something that speaks to the character of the Ranch.”  To that end, the project is expanding their lineup of wines based around what the vineyard has shown them thus far, from 3 different bottlings to 8.  While this may initially present challenges from a sales standpoint, their motivations are solely quality-driven.  “It’s not diluted in moving from 3 wines to 8; it’s the opposite, it’s listening to the vineyard and fine tuning our style,” emphasizes Deovlet.  “We’re making great strides in learning to understand the property, and how distinct it is.”

Grenache on the left, Alban clone Syrah on the right.
Grenache on the left, Alban clone Syrah on the right.

For such a young property, Refugio Ranch has made incredible leaps in quality very quickly, due in no small part to the passionate team in place.  “The Ranch, generally speaking, has been a beautifully organic evolution to learn, block by block, how to approach viticulture from a very individualistic approach, and the same in the cellar,” says Deovlet.  “I think that process has kept us in tune and taught us to listen to the wine.  The ultimate question is, stylistically, are we doing justice to this property?  They’re coming out of the gate delivering pleasure, and I think and hope they’re going to age as well.”  Their current lineup indicates that they are indeed listening intently to the voice of this place, and I expect it to become ever more clear and distinct in the coming years.


BUY:
REFUGIO RANCH 2014 ‘AQUA DULCE DE REFUGIO’ MALVASIA BIANCA, SANTA YNEZ VALLEY

REFUGIO RANCH 2014 SAUVIGNON BLANC, ‘TIRADORA’, SANTA YNEZ VALLEY, CALIFORNIA

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