Discover the Energy behind Jaffurs Wine Cellars: Matt Brady – Jaffurs Wine Cellars

July 12, 2016

Recently Shawnda Marmostein from the Los Olivos Wine Merchant & Café, sat down with Matt Brady of Jaffurs Wine Cellars to learn a bit more about his wine making journey. In 2005 Matt started in winetasting and then, when harvest came around, he jumped in to help out with the picking of the grapes. Working through that harvest, Matt was bitten by the winemaking bug and was subsequently offered a full-time position. He has been there ever since, enjoying the diverse opportunities afforded by a small winery. Over the years, he has moved through 7 different job titles including cellar master to assistant winemaker and, a little over a year ago – to his current position as co-winemaker with owner Craig Jaffurs. While most of his training has been on-the-job, Matt has also taken weekend wine chemistry classes at UC Davis. In 2009, he took a sabbatical to travel to Australia and created a vintage at “Two Hands Wines” in the Barossa Valley. Matt is very appreciative of the benefits of working in a small winery where the few employees have the opportunity to become familiar with all aspects of the business and wear a number of different hats.

Craig Jaffurs, owner of the winery, began a career as a cost analyst for an aerospace company in Santa Barbara. On his off hours, he started exploring winemaking and creating his own home wines, learning from one of his best friends, Bruce McGuire, who works at the Santa Barbara Winery.  After working a couple of harvests with Bruce, Craig fell in love with winemaking. Based on the success of his first few home vintages, he launched his own commercial brand and, in 1994, began making the Thompson Vineyard Syrah. His started with a couple 100 cases – which received rave reviews from the Wine Spectator. This initial success got the ball rolling, and Craig started doubling production – making his wine at Central Coast Wine Services in Santa Maria through the year 2000. In 2001 Craig and his wife, Lee, bought the property where Jaffurs Wine Cellars is currently located. One block from the beach in Santa Barbara, the facility is off Milpas on Montecito St. After purchasing the property, the couple knocked down the little house on the site and began building their dream winery from the ground up. Visitors to the facility, which is open every day for tasting from 11am – 5pm, are in for a rare treat. The tasting room is located in the center of the production floor, surrounded by the tanks, barrels, and all the action. In fact, it is not uncommon for a casual winetasting to turn into an adventure for the lucky ones who come to taste and end up being invited to sort the grapes or do a little foot stomping – especially around harvest.

Matt related that Jaffurs philosophy is to have a minimalist approach. Beginning with great vineyards (strongly believing that the site trumps everything else), harvesting the best grapes they can get by hand, and working with vineyard managers so that everything is done to their specifications. They pick the grapes at night, trucking them to the winery in Santa Barbara by 7:00-8:00 in the morning. In the winery, the philosophy is “…to not do too much, so they don’t screw anything up.” Using a light touch, they hand sort the grapes, and employ gravity to move their wine, de-stemming most of their fruit without crushing it – while allowing for a small percentage to get whole cluster fermented before getting lightly foot stomped. Matt says, “We want our wines to be powerful and expressive, but we also want them to be elegant and balanced and together.” Currently Jaffurs has 25 acres of grape under contract, producing 5,000 cases, and 14 different wines. The produce small lots, with the majority of their wines being sold directly to their wine clubs. Matt feels, this gives them the opportunity to be “…a little more headstrong and experimental on what we want to do with our wines. Because we have a captive audience, so to speak, that are going to buy them – we can experiment with things like using more whole clusters or extending barreling.” Something larger wineries aren’t able to do, because they have to make the same thing every year. One of the things Matt is most excited about in 2016 is breaking some of their picks into multiple picks. For instance, if they target a harvest for a particular Wednesday, they will go in the Friday before to pick some of the grapes, pick the majority on that Wednesday, but then save some to be picked a few days later. This gives them some slightly varying levels of ripeness to work with – creating a way to increase complexity and add more layers to the wine. “Not the kind of thing a huge winery can do,” continues Matt. “but when you are small, agile, and dynamic- you get a winery team and winemaking staff that is excited to keep pushing the bar up and you get some really cool stuff!”


Matt loves his job. “Every year is different, every year we do some great experiments, every year your understanding of winemaking evolves. Things you thought you knew…you realize you don’t know. It’s one of those ever humbling processes. You get one chance at making wine each year and that’s pretty exciting.”

On Friday, July 29, join Winemaker Matt Brady at the Los Olivos Wine Merchant & Café’s “Friday Night Winemaker” event where he will be offering tastes of Jaffurs wines that he feels would pair best with your dinner. The experience and tastes are only for guests who are dining at the Café. No reservations or cost are required to taste the Jaffur wines. However, dinner reservations are strongly recommended. For more information or reservations: 805-688-7265 or www.losolivoscafe.com.

Learn more about Matt Brady and Jaffurs Wine Cellars from our interview at the Los Olivos Wine Merchant & Cafe.

Jessica Gasca of Story of Soil (formerly Iter)

June 10, 2016

I like on the table, when we’re speaking, the light of a bottle of intelligent wine. -Pablo Neruda.

“This is what wine is to me, sharing with friends, fantastic conversation, the light and energy of a wine, but not just any wine– an intelligent brilliant wine.” -Jessica Gasca

Jessica Gasca is an intriguing woman who dipped her toes into the wine industry interning in 2009. She described her first harvest as “absolutely magical.” Born and raised in southern California Jessica realized in her late twenties she wasn’t passionate about the career path she had been working towards. The summer before starting a masters program she quit her job, left her friends and family, and moved to the central coast to dive into the wine business.

Jessica landed a job with Matthias Pippig of Sanguis, at Grassini Family Winery, and has worked as an enologist for Blair Fox. Jessica is currently working at Dragonette Cellars while pursuing her dream of making her own wine under the label, Story of Soil, formerly ITER [e’tair]: n. (Latin) the journey.

Jessica is grateful to her uncle, Gary Burk, for his inspiration and mentorship along her journey as a winemaker. Gary has been making wine in Santa Barbara County for 20 years. He previously worked as the GM and assistant winemaker for Au Bon Climat and Qupe, and now has his own highly-acclaimed winery, Costa de Oro wines.

Jessica’s intention for her wines is to see what Mother Nature provides each year and follow her intuition. Each vintage, varietal, and vineyard is different. It’s about connecting to the earth, sculpting the wines to show a sense of place and style—following what’s inside.

Jessica describes harvest as her favorite part of winemaking. Waking up before the sun, picking the grapes, processing, crush, getting sweaty and dirty. It’s a beautiful process, one that she fell in love with immediately.

Santa Barbara County is a remarkable place for grape growing and for making world-class wines that Jessica is grateful to be part of. She is passionate about the industry and this region, and hopes to continue helping it become more widely known and recognized for the quality wines being produced.

Like most winemakers, Jessica Gasca’s career started as a dream—a passion to create “intelligent” wine—a dream she nurtured. We are honored to pour the fruit of her labor created from the grapes lucky enough to express themselves through Story of Soil.


 

Jessica was part of our Final Friday Winemaker series in June 2016.

 

 

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…
12-31-12_Rachel-Brian
They’re both great stories, but which one would you like to see win 1st Place? Vote on FB before Friday, December 4th!

Living & Sharing: the Wine Country Dream

November 2, 2015

5 years ago, in 2010, the Marmostein’s added the Bernat Retreats to their property so out of town visitors could enjoy wine country living. Sam and Shawnda find it so fulfilling to see guests enjoying the property and the beauty that surrounds them. More often than not, their guests express the desire to drop everything and live the life Sam and Shawnda enjoy. And it is possible! That’s just what Sam did, and that’s just what Shawnda did. They have the winery, the vineyard, the restaurant, the wine store, the farm, and the retreats, but what makes it wine country living – is sharing it!

It is a source of pride for both Sam and his wife Shawnda that their wine and the food offered at their Los Olivos Wine Merchant & Cafe reflect good stewardship of the land. The Bernat Vineyard that Sam planted on 4 acres has been CCOF certified organicIMG_1507 since 2009. Their restaurant has a history of using ingredients from local farmers and growers, helping to support the agricultural heritage of the Valley. This year, they were able to utilize more of their land and started the Los Olivos Café Farm next to the vineyard. Growing the crops on their own land ensures that Los Olivos Café Chef Chris Joslyn receives a large selection of entirely organic produce to use in his dishes, picked from less than a mile away at the peak of freshness and flavor. The farm also provides the flowers for the tables at the Café and extra produce is being canned and offered for sale in their store.

IMG_5533The Bernat four acre vineyard, with its 19 year old vines, is comprised of Sangiovese, Syrah, Nebbiolo, and Cabernet Sauvignon. The Cabernet vines were grafted over five years ago, so those grapes have not been bottled yet; 2016 should be their first release.

Farming your own land can lead to many unexpected skills. Sam has become a professional gopher trapper in the years he’s had his own vineyard. He has learned to read the needs of the plants, for example that vines need water to keep the PH down. But what keeps him engaged and loving his life is looking out the window at his fields and knowing what season of the year it is. And, Sam says, “It’s great to create something people can enjoy.”

A “signature” of any event that Sam and Shawnda host is their enthusiasm for giving back to the community by creating memorable, enjoyable moments for their guests. For those lucky enough to attend the sold out Annual Bernat Winemaker Dinner at the Los Olivos Wine Merchant & Café earlier this month on October 9, the Marmostein’s did not disappoint. Greeting guests near the bar with a tasting of their first Bernat 2014 Rosé Nebbiolo, Sam and Shawnda made sure each guest was warmly welcomed and at ease. By last Thanksgiving, Sam noticed that the grapes weren’t progressing and decided to pick, press, and ferment a Rosé. Only 100 cases were brought out a few months ago and with only 35 remaining it has become a welcome addition!

IMG_2104Invited into the private dining room located at the end of the Wine Wall (made famous as the backdrop in the pivotal scene of the Academy Award Winning movie, SIDEWAYS), the intimate gathering of guests found their seats while Sam and Shawnda made sure everyone was comfortable. The family style tables, dressed with beautiful arrangements of flowers picked and arranged by Shawnda from the Café Farm, encouraged conversations among tablemates. It was easy to forge new connections and friends. Everyone was sociable and it was quickly learned that there were numerous anniversaries and a birthday to celebrate, which prompted many stories and laughter. One young couple was celebrating their anniversary and their first weekend “away” from the kids! Judging from the smiles, they seemed to be enjoying every minute.

FullSizeRender 2-1As guests settled and began looking with anticipation over the beautiful menus designed by Shawnda, the attentive waiters arrived with the first course of the evening – a cantaloupe and arugula salad tossed with mint, pistachios, feta and a lemon vinaigrette. This course was paired with the Bernat 2012 Grenache Blanc, Santa Ynez Valley, made with grapes from Camp 4 vineyard in Los Olivos. The perfectly balanced grenache blanc was left unfiltered to bring out the true flavor, and then hand bottled.

The second course, hot smoked salmon on a bed of warm lentil and baby kale salad with a shallot confit soubise, was excellently paired with the Bernat 2010 Estate Nebbiolo. A lean 5-year old wine that feels kind of Italian, it is made from the last grapes to be harvested and takes the longest time to mature. Also taking the longest time in the bottle, it is well worth the wait.

Chef Joslyn’s third plating was a mouth-watering ragout of duck and mushrooms on a bed of snap peas and pappardelle pasta. Perfectly paired with the Bernat 2011 Estate Sangiovese, Sam explained that only a ¼ acre of his vineyard is planted with Sangiovese, so there is very little produced of this excellent varietal.

FullSizeRenderThe richest course featured a grilled Colorado lamb chop placed above an eggplant, fennel, tomato and olive-pine nut relish, then drizzled with lamb jus. Cooked to perfection, the lamp chop was paired with the Bernat 2010 ‘Intrigue’ Estate Syrah. Double decanted before serving, it is Bernat’s flagship wine with a long finishing flavor.

The surprise of the evening came with dessert. Accompanying a beautifully arranged chocolate fondant dessert with salted caramel ice cream topped with a crisp caramel sugar confection, Sam and Shawnda presented their first library wine. The 2002 Syrah, made exclusively from their vineyard, was enthusiastically received and provided an excellent finish to a wonderful evening.

This winter marks 20 years of providing quality wine, food, and experiences for Sam and Shawnda. They will be celebrating this special Anniversary with a dinner event on December 12th. Currently, they are running a contest for best story. Throughout November, Shawnda will be collecting stories from guests about their experience at the Café. Did you get engaged there? Have your first date or celebrate a golden anniversary? Meet someone famous? Fall in love? All stories are welcome. If you have a café story to share, send it to info@winemerchantcafe.com with the subject line “Our Los Olivos Café Story”. Shawnda and Sam will select the top two stories and post it on the Los Olivos Wine Merchant & Café’s Facebook page for a vote. “Like” your favorite story and the winner will receive two tickets to the 20th Anniversary Dinner. Runner up will get a lunch for two. The 20th Anniversary Dinner is not to be missed! The menu will be a keepsake featuring old pictures and a timeline of the last 20 years, in addition to outlining the 3 courses paired with great wine. Bernat wines might be in one or more of the dishes, and they’ll be starting off with an amuse bouche and champagne. It is an evening for celebrating and reminiscing. The winning story will be read at dinner, and I’m sure there will be plenty of spontaneous stories to enjoy, especially from some of the employees who have been with Sam and Shawnda almost from the beginning! Reservations are now being accepted on eventspot.

Harvest 2015

October 9, 2015

Grapevines are very sensitive to their environment, and climate is a key factor in grape and wine production. So when the weather changes from the norm it does have an effect. And, when that weather change is prolonged or extreme, growers must take special note to harvest their grapes at the optimum time.

Wes Hagen, formerly of Clos Pepe and currently a consulting winemaker at J. Wilkes Wines, reported that this year was the “earliest winegrape harvest in modern California history.” While historically harvest has been in late September through October, due to the unseasonably warm weather, crops were harvested in August for the second year in a row.

Larry Schaffer, winemaker for tercero wines, was thankful that the region experienced a bit of rain at the beginning of the year, but “the above average heat that followed led to early bud break once again, setting the schedule for an early harvest.” In addition to the lack of rain and unseasonable heat, strong cold winds in late spring and early summer, during flowering, led to shattering in a few of Larry’s varieties and uneven fruit set for other vineyards. This resulted in decreased crop levels. Larry felt the challenge was to “allow for the grapes to reach their ‘physiological ripeness’ without sugar levels rising too quickly.” Although time will tell, he feels that challenge has been met and is very happy with the quality of fruit he has received and the young wines that have been produced.

Although the yields were lower, Wes reports that “quality is high and lots of folks are reporting dense, flavorful wines like we haven’t seen since 2010.” With drought and lower yields, Wes also believes this is the perfect time to stock up your cellar. Wine prices for quality bottles have never been better, and he predicts the prices are only going up in the next two years. J. Wilkes, where he consults, uses vineyards throughout the Santa Maria Valley, Santa Rita Hills, and Paso Robles Highlands, and they “are very excited about the quality of the 2015 vintage from all of these appellations, and will blend wines into the best AVA blends we can and offer them at great value.”

David deLaski, winemaker for the Solminer Wine Co (an organic vineyard) found that when they tested for pH and Brix (sugar content) to determine the best time to harvest, the pH was climbing faster than the Brix. In order to get the flavor profiles they wanted, they ended up with wines that have a higher pH than usual, but he is “….very happy with the flavors and aromas that the 2015 harvest is providing. The wines are developing beautifully in the cellar!” Solminer received Grüner Veltliner and Blaufränkisch (a red Austrian varietal that is quite rare in California). David says they also, “got a good amount of our Syrah this year, and we are making rosé, a fresh Syrah blend, a Syrah Reserve and last but not least, a sparkling Methode Champenoise. We also are sourcing Riesling grapes and this year a first, some Pinot Noir grapes.”

Sam Marmostein, owner of the Bernat Vineyard, Los Olivos Café Farm, and the Los Olivos Wine Merchant and Café, said his vines were a little stunted this year, despite being watered by drip, because of the “very dry winter.” He reports that his grape crop was 25% of what they normally get, but “the grapes taste great, and it should be a good year.” The newly established Los Olivos Farm has gotten off to a wonderful start. Sustainably and organically farmed, the crops are used in the dishes served at the Los Olivos Café with extra produce being pickled into jars with recipes developed by Executive Chef Chris Joslyn. The pickled produce will be available for sale at the Los Olivos Wine Merchant and Café very soon. In the beginning, the fields yielded so much zucchini that it initially outpaced the pickling process. Luckily, the Los Olivos Café Farm was able to donate the excess to the non-profit Veggie Rescue group, who redirects gleaned local produce to charitable organizations and school lunch programs in the Santa Barbara, Santa Ynez, and Santa Maria areas.

During this prolonged drought, where water use is extremely critical and everyone is concerned with saving as much of this precious resource as possible, vineyards have been using drip irrigation and inspecting regularly to make sure they only use as much as needed to ensure the vitality of the vines. According to Wes, this lack of water has begun to impact yields and vine health because of the “salts at root level caused by the extended drought.” He believes that the expected El Niño “…needs to bring us 20”+ this year to give us what we need for the next year, 30”would be better, but it needs to be spread out over the whole winter so it can recharge the water table and drench the vine roots, washing the salts away.”  All of the growers are hoping for a wetter season with rain spread out evenly – no floods, and not during flowering!

Announcing the Los Olivos Cafe Farm!

August 26, 2015

IMG_1507Sam and Shawnda, owners of the Los Olivos Wine Merchant & Café and Bernat Winery & Retreats, are long-time advocates of using fresh, locally sourced produce for the meals prepared by Chef Chris Joslyn in the Los Olivos Café kitchen. This passion has led them to focus on their own property and create the Los Olivos Café Farm. By utilizing their own land, they will now have the ability to grow many of the vegetables they need for the restaurant’s menu, flowers for arrangements on the tables and, as020 an extra bonus, offer extra produce canned into delicious, fresh product for sale exclusively in their Wine Merchant retail store. The opportunity to serve dishes incorporating vegetables picked from the field that morning, insures that guests dining at their restaurant will be enjoying produce at the peak of flavor.

Matt McCurdy, also employed at Windmill Nursery, will be working with Sam and Shawnda on the farm. Growing up in Santa Barbara and later moving to Ballard before leaving in 1992, in his 20’s Matt was an environmental activist focused on protecting the remaining ancient forests in Northern California and Oregon. In his 30’s he worked as a project manager building affordable housing for low-income families. After being laid off, he decided to go back to the environmental roots of his 20’s and combine that DSC05436with the skills he had learned as a manager. He followed his passion and went to work for an Organic Nursery in Texas, Redenta’s Garden, where he learned the ins and outs of Organic farming from co-workers who held masters degrees in Horticulture. Since then, he has grown Organic vegetables in Texas, Northern California, and throughout the Santa Ynez Valley, converting lawn areas into vegetable gardens and raised beds. He is very excited that nine years later, his efforts are paying off with the opportunity to farm a large area.

The 3 acres of the Los Olivos Café Farm, under the management of Matt, will help to maintain the vital agricultural open space needed for the long-term success of the Santa Ynez Valley. Farmed Organically, everything will be watered through drip irrigation (no overhead spraying), weeding and harvesting will be done by hand, and there will be no use of GMO seeds, fertilizers, or pesticides. Matt explains, “The primary benefit of local Organic farming is the food beingIMG_5325 served on the plate is the freshest possible. The harvest from the farm is delivered the same day to the restaurant insuring the highest quality of flavor and nutrition. Health-wise, for example, the Organic Heirloom seeds I am planting are of a known heritage spanning decades and in some cases a century or more. There are a lot of unanswered questions about what GMO crops will produce generations from now and the possible side effect to our health and food supply. Growing Organically is how it has been done for thousands of years prior to the industrial revolution.”

sunflower seedlingsCurrently, the Los Olivos Café Farm is growing Black Beauty Zucchini, Golden Zucchini, Yellow Crookneck Squash, Golden Beets, Kabocha Squash, Butternut Squash, Delicata Squash, Buttercup Squash, a variety of carrots, various Green and Purple beans, Sunflowers, Zinnia’s, and Cosmos. In addition, salads will be created from the Romaine Lettuce, Red Sails Lettuce, Oak Leaf Lettuce, Toscano Kale, and Smooth Leaf Spinach, while cucumbers will be used for both fresh in salads and canned for pickles.

Celebration of Summer at Bernat “In the Vineyard & On The Farm” Event

August 19, 2015

DSC05415August 8 dawned with perfect weather for a late summer afternoon event celebrating locally sourced food and wine! Held at the Bernat Vineyard in Los Olivos under clear, blue skies with just the right amount of warmth; “In the Vineyard & On the Farm” was beautifully orchestrated by Sam and Shawnda Marmostein to showcase the bounty of their own vineyard and neighboring farm “The Garden Of…” owned by Shu and Debby Takikawa.

Moving toward the entrance, guests were first introduced to local artist GeorgeGeorgeLockwood_painting Lockwood, in the field, actively working on an original plein air oil painting featuring the long community dining table, set with bright umbrellas and intensely yellow sunflowers, freshly picked the day before, against the green leaves of the vineyard beyond. Conveniently situated nearby, guests were able to check back in as the afternoon progressed and George worked toward completion. The finished piece was offered up over dinner in an auction, eventually selling for $2,000, with proceeds going to support the Jewish Foundation.

stacked glassesAt the check-in table, Shawnda warmly greeted each guest upon arrival, explaining the activities coming up and answering any questions before handing them a wine glass and encouraging them on toward the lawn overlooking the vineyard. The terraced gathering spot was the ideal location to relax and greet friends new and old after choosing a favorite varietal of Bernat or Tercero wine to sip. Tantalizing appetizers passed by the Los Olivos Café staff, hinted at the delicious farm fresh meal yet to come, while the casual atmosphere encouraged conversation among guests waiting for an opportunity to tour the vineyard with Sam.guests on the grass

Sam and Shawnda bought the property in 1995 and began planting their vineyard. Sam had been creating wine with friends, and he wanted to continue the practice using his own grapes. He enjoys the cycle of winemaking and the ability to gaze out of his windows overlooking the vineyard and instantly know what time of the year it is by the look of the vines. Currently they have 3 ½ acres of CCOF certified organic vines from which they produce a Rose, with Nebbiolo grapes grown on 19 year-old stock, and a Syrah each year for Bernat Estate Wines. Everything is done by hand; they pick the fruit and bring it up in buckets to the destemmer and then to ferment. Finally they press the grapes and after the wine has aged appropriately, they bottle on site. During the tour, Sam encouraged guests to taste the grapes currently going through veraison. Not quite ready for picking, Sam will continue to test them daily until he finds the optimal flavor and acid balance needed for award winning wine.

DSC05373After the vineyard tour, the group was invited to take a ride on a flatbed trailer decked out with hay bale seats for a fun trip to the Takikawa farm next door. Shu Takikawa offered interesting insight into his organic farming practices. He has been a farmer for 32 years, and his expertise has resulted in produce that is sought after at Farmer’s markets and restaurants locally and in Los Angeles. The evening’s meal would start with a wonderful salad freshly picked from his fields and filled with baby lettuces, cherry tomatoes, pickled carrot, and Japanese Cucumbers.

With the return to the vineyard, guests were invited to take their seats at the community table. A Bernat Grenache Blanc 2012 from the Santa YnezDSC05411 Valley, Camp 4 vineyard was poured to accompany Farmer Shu’s salad, brightly dressed with a tangy, tarragon vinaigrette with tarragon grown in Shawnda’s herb garden. The delightful beginning to the meal, paired with the cooling fresh air as the sun set behind the fields, encouraged new friendships between guests seating along the table. And, by the time the main meal was served, everyone felt as if they had been fast friends for many, many years.

In addition to Farmer Shu’s salad, Los Olivos Wine Merchant & Café’s Chef Chris Joslyn served a tender Hollister Ranch grass fed rib eye, garnished with seared tomatoes, green beans, and summer squash from Shu’s fields, along with basil olive oil smashed potatoes. Paired with Bernat’s ‘Intrigue’ 2010 Estate Syrah, guests lingered into twilight, until finishing the evening with a Lavender Panna Cotta, made with Lavender from Sam and Shawnda’s DSC05421property, topped with locally sourced berry compote.

As dusk drew the event to a close, guests made their goodbyes and offered heart-felt thanks for a wonderful time to hosts Sam & Shawnda for a truly unforgettable evening.

An UnTraditional Winemaker Pairing Dinner Experience

June 15, 2015

When you combine the Los Olivos Wine Merchant & Café with Wes Hagen of Clos Pepe for a winemaker and pairing dinner, you get an exceptional culinary evening that is not only “UnTraditional” in it’s bold wine and food pairings, but an experience that leaves you surprisingly convinced that, as Wes claims, beer and wine truly are the foundations of all modern civilization.

FullSizeRender-2The “UnTraditional” Winemaker and pairing dinner on June 7th started off with Wes introducing himself and promising to give, over the course of the evening, an explanation of each dish before it was served and, at some point, the history of why wine is the most important fermented beverage in the world…in 5-min. As an example, Wes emphasized the importance of gathering friends and family together around tables, such as those that evening, to share a good bottle of wine and linger to talk and connect in a way that is not possible through electronic gadgets. That face to face connection, enhanced by a glass or two or three of wine, often brings out the true natures of companions, and is a space where novel ideas can flow and alliances can be formed.

With the first course, Wes explained that he collaborated with Chef Chris Joslyn on a menu that would go beyond the usual, traditional pairings, and reach for courses that were a little outside the box; a little untraditional, butFullSizeRender equally as complementary and delicious. Chef Joslyn’s team set the bar with the first plate, which featured a beautifully crafted Ahi, cucumber, and avocado mixture neatly tucked into a crispy sesame cornet. Light and slightly sweet, the amuse bouche paired beautifully with the Clos Pepe Estate 2013, “Axis Mundi Rose of Mourvedre.”

As the evening progressed that culinary bar got higher and higher. The appetizer was followed by a small plate which featured a Fanny Bay oyster beside a Short Rib croquette, paired with a steel barreled Clos Pepe Estate 2012 Chardonnay, “Homage to Chablis.” The third course brought the same pressed grapes back to the table, but this time having been fermented in an oak barrel so that guests could easily taste the difference between the two processes. Paired with grilled Longline Sword Fish, leeks, sweet corn, fingerling potato, and a lemon buerre fondue, the Clos Pepe Estate 2012 Chardonnay “Barrel Fermented” was the perfect compliment.

Moving on to the red wines, the fourth course introduced Clos Pepe Estate 2011 Pinot Noir to the table. Paired with a roasted chicken roulade, Oyster and Shitake mushrooms, braised chard, and chicken jus – the course melted in your mouth. A Cassoulet of pork sausage, pork confit, slab bacon, and duck confit was the feature of the fifth course. Neatly baked into small ramekins, this was the grand crescendo of the evening, and was excellently paired with the Clos Pepe Estate 2012 Pinot Noir.

IMG_4826Before the final course of assorted cheeses paired with an Olin 2007 Cabernet Sauvignon, Wes delivered on his promise to explain why wine was the most important booze in the world and was the reason we have advanced in our civilization. Perhaps it might have been a little more than 5-min, but no guest complained. They would have sat there for an hour more listening to Wes deliver his information in such an accessible, humorous style, and with such an infectious enthusiasm for life.

Host a Gathering with the Masterful Los Olivos Wine Merchant & Cafe!

May 21, 2015

The Los Olivos Wine Merchant & Café has been offering quality dining for guests looking for excellent, freshly prepared food on a daily basis since 1995. Recently, they have expanded their service to bring that same level of expertise for intimate group experiences inside and outside the restaurant.

For those looking for a quiet place to meet, located in an exclusive section of the restaurant is a beautifully appointed room with rustic, wainscoted walls using recycled barn wood. The warm tones make this a perfect retreat for elegant private gatherings. Artwork on the walls creates additional charm, while a mounted high definition TV that can be used for presentations during corporate events or slide shows celebrating life moments, adds practical usability to the room. The Los Olivos Wine Merchant & Café is known for it’s inventive use of seasonal, locally sourced produce to create world-class signature dishes. Their knowledgeable and friendly staff is happy to assist in choosing wines and selecting a delicious customized menu to fit your budget

For off-site events, the Los Olivos Café will deliver everything needed for a successful dining experience with their new catering van. Serving up the flavors of the California Central Coast, private residences or businesses can now host a top notch dining experience direct from the kitchen of talented Executive Chef Chris Joslyn. In addition to working with staff to customize the menu, there is discount pricing available from the restaurants wine selection for all off-site events too.

The beautiful Santa Barbara Wine Country also offers many opportunities for an alfresco experience at a nearby park or winery. By calling ahead, a small group of 20 or more can order a 3 course gourmet lunch for delivery to any place with normal vehicle access in the Santa Ynez Valley or groups can pick up the budget friendly $20/per person lunch spread to take with them on their journey.

The Los Olivos Wine Merchant & Café celebrates the bounty of the region, offering the best of the local wines and working with nearby growers and farmers to insure each dish will be an exceptional and memorable experience for guests.

Enjoy a fresh spring morning with Breakfast at the Los Olivos Cafe!

April 1, 2015

vineyard_web

With spring launched, it’s time to take advantage of the clear skies and balmy weather of the Santa Ynez Valley. Get outside and enjoy our hiking trails, bike routes, and horseback riding opportunities, in addition to the many events and festivals, which are loved by locals and visitors alike!

Bedroom at Bernat Estate Retreat

A great weekend should begin with a Friday afternoon arrival. If you’re smart, you’ve planned ahead to check into one of the comfortable Bernat Vineyard & Winery Retreats. From this private property it is possible to begin exploring the nearby area right away either on foot, with one of the provided cruiser bikes, or…leave exploration to the days following and just relax into a comfy chair with a good book, a glass of wine, and enjoy the rural landscape views from your own private patio.

In the morning, a delicious weekend breakfast at the Los Olivos Wine Merchant & Cafe will jump-start the day. Executive Chef Chris Joslyn not only incorporates fresh, local produce into each dish, including local free range eggs for all the egg dishes, but also into the cocktails on the “Bubbly” menu. The “Seasonal Bellini” includes seasonal fruit puree, while the “Lavender Bubbles” is infused with house-made lavender syrup. These light and refreshing drinks set the palate for a wonderful dining experience.

The Los Olivos Café menu offers a variety of Farm Egg Scrambles and a Classic Breakfast in addition to more special items. While all of the menu items are expertly prepared, these few unusual standouts shouldn’t be missed. Offered as a stand alone item, the “Café Yeasted Waffle,” a secret recipe pulled from owner Shawnda’s own family, is also a perfect, shared appetizer. This incredibly light waffle literally melts in your mouth. Presented with a comfit of berries on top and a small pitcher of maple syrup on the side, each bite is pure joy. The “Shakshuka,” a local favorite, consists of two eggs perfectly simmered in tomato presse, side by side with a small salad of fresh baby greens topped with sliced avocado and exquisitely seasoned breakfast potatoes. photo 2The “French Toast Souffle” is a culinary masterpiece. Whipped together with cream cheese, baked, sliced, and then lightly toasted and presented with pecan butter and maple syrup, this hearty dish is impossible to resist.

Breakfast at the Los Olivos Café offers many small delicious surprises. From the toasted rustic, locally baked bread – paired with homemade jellies created by Jessica, wife of General Manager Matthew Negrete, to the chicken sausage made in-house, and even extending to the house-made ketchup; each bite has been well thought out by the Chef for your dining pleasure. For those looking for lighter fare, the house-made granola, plain yogurt, and fresh fruit is just the ticket.

For your weekend exploration:

The nearby town of Los Olivos offers many quality wine tasting rooms within easy walking distance of each other, in addition to boutique shopping, and fine dining. Established in 1887, the town was originally named after a nearby ranch that boasted 5,000 olive trees. An historical Walking Map can be picked up in town at most of the establishments or downloaded here. Using the map, visitors can take a self-guided tour and learn more about the colorful history of this quaint town.

Menu