Larry Schaffer started off in the educational and trade publishing industry, but after a number of years felt he had finished everything he set out to do in that field, and started wondering about what was next. He had always been interested in winemaking, wondering how the process worked. How do you develop different wines from one grape varietal or another?
Learning more about winemaking was the challenge he was looking for, and he left his career to get a degree in Viticulture and Enology. After studying and working for years, Larry began his new career as the Enologist for Fess Parker Winery. He chose to settle in Santa Barbara County because of the openness of the winemaking community, their willingness to help each other, and because the Santa Ynez Valley is a great place to raise children.
After a year with Fess Parker, Larry started buying grapes to make his own wines, focusing on Rhone varietal wines under the label Tercero Wines. Tercero means “third” in Spanish, and the number three has many ties within Larry’s past and present. He was the third child in his family, he lived in the third dormitory complex at UC Davis, and he has three children of his own! Now firmly established with an excellent range of wines, Larry is looking forward to sharing Tercero wines with guests on August 26, during the Los Olivos Wine Merchant & Café’s Friday Night Winemaker event. In the spirit of Tercero, Larry will be offering three wines to taste, those which he feels will pair beautifully with the cuisine offered at the Los Olivos Café.
When asked, Larry describes his style of winemaking as “pragmatic”. He believes that if he’s done a blend correctly, the sum will be greater than the its parts. So, when he is putting his blends together, he’s never sure exactly what he’ll have. In his head, he’ll be thinking “This is going to add this and this is going to add this…” but in the end, sometimes it works out fine and sometimes it doesn’t. He believes that if he has done his job right, when one of his bottles is opened, he wants it to speak of the vintage, to speak of the vineyards that he worked with, the varieties he used, and he wants it to speak of his knowledge, education, or lack of knowledge – whatever it was that went into making that wine at that time. He says, “That’s an evolving process to me. My wines are never going to taste the same, or smell the same, and that’s ok! Because it’s going to hopefully be reflective of that time period when I made the wine. If I was going to be dogmatic, rather than pragmatic, I don’t think I would achieve that.”
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!”
br /> 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.
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.
“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:
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!
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 organic 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.
The 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!
Invited 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.
As 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.
The 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 email@example.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.
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!
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.
The “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, but 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.
Before 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.
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.
“Sauvignon Blanc is the poor bastard child grape, it’s just so unappreciated,” sighs Dragonette’s Brandon Sparks-Gillis. “And there’s just so many producers who treat it like sh*t, and who treat it as just this cash cow, turn-and-burn grape, which I think is part of why it has a bit of a bad reputation.” Sparks-Gillis is one of Santa Barbara County’s most vocal advocates for the nobility of Sauvignon Blanc. While the grape’s value-driven examples from California, the Loire Valley, and New Zealand are popular everyday choices for much of the wine-drinking populace, few bestow the grape with the praise reserved for, say, white Burgundy. The team at Dragonette is among the few lavishing Sauvignon Blanc with an intensity of farming and winemaking to rival the world’s greatest estates. This week I spoke with Brandon Sparks-Gillis and John Dragonette about their work with Sauvignon Blanc in Happy Canyon.
Great wine often requires context. While I’m a believer in the merits of blind tasting, particularly if one is seeking to identify typicity within a grape variety or a region, many of the world’s most unique and treasured wines don’t show their best in a blind setting. I would include Dragonette’s Sauvignon Blancs in this group. These are wines that not only require but deserve a few hours at table with the right food and enough time and air to explore their nuances, along with an understanding of the philosophical approach behind them. The concentration in the wines, along with the use of oak, puts them in the rarefied air of producers like Francois Cotat, Didier Dagueneau, and Yquem’s ‘Ygrec,’ wines that are similarly proportioned and walk the tightrope between voluptuousness and mineral intensity effortlessly. In a blind tasting, these stick out when poured next to more traditional and/or mundane renditions of the grape, which I believe is something to be celebrated, not maligned.
The wines of Dragonette would not be possible without the unique geological and climatic character of Happy Canyon. While their initial Sauvignon Blancs incorporated fruit from outside the AVA, they have now devoted themselves solely to this amazing region. “We were inspired by a pretty wide range of Sauvignon Blanc initially,” says Sparks-Gillis. “As we started to work with Vogelzang and Grassini (both in Happy Canyon), we were really interested in what they were giving us. And as we started tasting the wines, we saw that they definitely lean a little more towards a Bordeaux expression of Sauvignon Blanc.” Without a doubt, the closest analogue to the area is Bordeaux, particularly the bold examples from producers like Smith Haut Lafitte and Haut-Brion. And unlike Bordeaux, the Sauvignon Blancs of Happy Canyon don’t require the addition of Semillon. “We initially sought out Semillon,” states Sparks-Gillis, “but we found that the wines from here were already so round and rich that we didn’t need it.”
Harnessing the power of Happy Canyon and fine-tuning how to best channel the area’s site character in the vineyard and the winery has been Dragonette’s greatest achievement. “Our dogma is to have no dogma,” emphatically states Sparks-Gillis. “We’ve had lots that range from 11.5% alcohol to 15%, and that may lean more towards one direction or another depending on the vintage. We want to let the season speak rather than having a dogmatic approach to when we pick.” They have worked tirelessly in the vineyard to control canopy and yield, seeking tiny, concentrated clusters that can strike a balance between fruit and minerality. “Sauv is all about minerality. There should be a fruit component, but if it’s all about fruit it can often get flabby and boring.”
The wines are never the ripest examples from Happy Canyon, though they’re certainly not ultra-lean, early-picked examples. The team at Dragonette believes that the area finds its truest expression in-between those two extremes. “I think in general, Happy Canyon has leaned toward a riper style, and that’s often where we find the best representation of place,” states Sparks-Gillis. “If you ask most people about Sauvignon Blanc, a lot of the things they’ll talk about- herbaceousness, cat pee, high acid- yes, these are related somewhat to climate, but they’re also very much stylistic decisions related to stylized winemaking.” This slightly riper, more intense character has been a big factor in the wines’ ability to age gracefully as well. “Happy Canyon typically drifts into the 3.4-3.6 pH range, but the wines still show a lot of spine. I think part of that has to do with our lower yields. Without that intensity and concentration, these wines don’t have the bones to age.”
The winemaking seeks to accent this concentration texturally and aromatically while preserving the minerality. Early experimentation with varying amounts of new oak has led them to what seems to be a relatively stable regime of 80% oak (of which only 10-20% is typically new) and 20% stainless steel, though again, the vagaries of vintage may shift these percentages. “A winemaking technique will often evolve from what someone who’s inspired us is doing, but ultimately we want to express the truth of Happy Canyon,” says John Dragonette. “For example, we’ve shifted to larger format cigar-shaped barrels similar to what Dagueneau is using, which is what most of our new oak is now, and that brings about a much slower evolution in the wines.” Rather than create wines defined by the spice or structural character of new barrels, they are using oak as a very subtle accent, with the ultimate goal of, again, emphasizing the site-driven character of Happy Canyon.
The two sites they are currently working with, Grassini and Vogelzang, create very different wines despite their close proximity and similar soils. The Grassini shows a unique top note of very fresh coconut, along with kiwi, guava, and piercing minerality. Sparks-Gillis says the wine’s green label is a nod to the character of the site. “Grassini has a little more of a green spectrum to the fruit, which is not to say herbaceous or underripe. This is more just-barely-ripe pineapple, kiwi, more of a freshness.” Vogelzang on the other hand is very deserving of its yellow/orange label: The more exotic of the two, its notes of fig, papaya, and musk are incredibly sexy, and more importantly, utterly singular; in short, it is the essence of Happy Canyon.
In a piece I wrote on Happy Canyon Sauvignon Blanc a few months ago, I said that no one had quite nailed it yet. Maybe I was being a bit hard on the area, but that’s because I have such strong conviction that Happy Canyon is capable of producing some of the greatest single vineyard Sauvignon Blancs on the planet. Now that I’ve had the chance to experience the Grassini and Vogelzang bottlings from Dragonette, and more importantly had the chance to experience them in the proper context, I can honestly say that these guys are nailing it. Brandon Sparks-Gillis says there’s no magic formula; rather, their success is the sum of numerous small steps that elevate the wines to their highest expression. “Getting from mediocre wine to good wine is not that difficult, but getting from good to great can be an overwhelming amount of work. We feel like our wines are getting there, but 10 years from now I hope people can taste our wines blind in a lineup and say, ‘that’s Dragonette.’ And hopefully there’s an element of greatness there.”
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