Say the words “California wine” and more often than not, bruiser Napa Cabernets or buttery Sonoma Chardonnays come to mind. There’s a certain irony to the fact that most consumers consider wine country of Santa Barbara County as a relative newcomer when in fact the area has had acreage under vine for over one hundred years. But it wasn’t until the 1980s that Santa Barbara County really took off, thanks in part to the UC Davis’s assessment of it having the optimal climate for growing grapes.
What makes the climate of Santa Barbara County and the Central Coast so unique? Three factors come into play: The Humboldt Current, the Coriolis Effect, and the Transverse Range.
The Humboldt Current, despite its name, has nothing to do with cheese or green pharmaceuticals. It’s actually a deep ocean current that comes up from Peru, bringing cool waters with it. That combines with the Coriolis Effect, which is a phenomenon that occurs when northern winds push surface-warm ocean water off the top of the Pacific and moves it further west. The Coriolis Effect truly is phenomenal because it’s not possible without the Earth’s rotation! When that warmer water shifts away, those deep, cool waters shift towards the top, ensuring a continuous cooling effect mid-California Coast. That cool air is then funneled inland due to the Transverse Range: that’s where the North-South running mountains turn East-West due to an early plate tectonic shift. That geological and meteorological combination add up to the unique microclimates we find around Santa Barbara County – which add up to a great variety of wine!
The two biggest AVAs, or American Viticultural Areas, in Santa Barbara County are Santa Maria Valley and Santa Ynez Valley. Both are river valleys created by that plate tectonic shift, which means they oddly run west-to-east, funneling cool maritime air in with them. Both AVAs benefit from large diurnal swings because the cool Pacific influence brings in chilly fog overnight, lowering the nightly temperatures, before burning off midday at higher, hotter afternoon temperatures. That large temperature swing optimizes sugar levels in grapes while maintaining acidity. You’ll notice wines from both AVAs may be higher in alcohol but never taste out of balance: there will always be a refreshing prickle of acidity on the finish. Let’s take a moment to thank diurnal swings for that!
Within the Santa Ynez Valley AVA, the best known AVA is Sta. Rita Hills. (And yes, it is legally ‘Sta. Rita Hills’ and not ‘Santa Rita Hills.’ It seems the famous Santa Rita winery in Chile was a bit peeved when the Santa Rita Hills AVA was initially granted and sued to prevent consumer confusion.) Sta. Rita Hills is most famous for its Pinot Noir. The AVA benefits from that ocean air as well as very specific ‘chet’ soil that create the unmistakably bright and floral Sta. Rita Pinot flavor. It’s no mistake that some of the best-known California Pinot vineyards, including Sea Smoke, are located here.
Moving away from the ocean, we find the Ballard Canyon and Happy Canyon AVAs. As their names imply, they are both lower altitude AVAs and, since they’re surrounded by mountains, heat and sunlight reflect off to create much warmer microclimates than those found in Sta. Rita Hills. Bordeaux and Rhone varietals do well here. In particular, Cabernet Sauvignon loves Happy Canyon and Syrah rules Ballard Canyon.
And, fun fact!: Happy Canyon earned its moniker by having the only working still during Prohibition, leading many a local to visit and to leave quite happy! We’re pleased to see this happy-making legacy continued with fantastic wine.
And finally, the newest AVA in the region is perhaps the closest to our heart: the Los Olivos District. Located in the area surrounding the Los Olivos Café, the Bernat vineyard is proud to be part of the Los Olivos District. Comparatively flat and warm, Syrah absolutely thrives here – which you can taste in the many different Bernat Syrah bottlings.
With the continued interest in Santa Barbara County, we feel that its potential is just now being brought to fruition. The various microclimates and unique topography allow for infinite possibilities, from rich, round reds to bright, acidic whites. Santa Barbara Country truly has a wine for every wine lover!
We love sharing Santa Barbara Wine Country! Shop our Wine Merchant here and we’ll ship our wine country to you! Consider choosing from our custom wine club selection that offers only the best of California Central Coast wines.
For Ernst Storm, wine should tell a story: the story of the site, the story of the grape, and the story of the vintage. For us, his own story is an intriguing adventure that influences his unique approach to winemaking!
Ernst grew up along the Western Cape region of South Africa, an area made famous for winemaking. Although he did not grow up in a family of vignerons, his surroundings heavily influenced both himself and his brother. Ernst knew that he wanted to pursue a line of work that both involved creativity and nature, both of which logically lead him back to his roots.
Not content with just staying home, however, Ernst traveled extensively through Europe and eventually made his way to California, working in Amador County in the Sierra Foothills. There, he was able to balance out his knowledge of cool-climate winemaking that he learned in South Africa with that of the much-warmer Sierra Foothills AVA. He learned how to work with much higher levels of alcohol and pHs, and how to stabilize wines that are far out of balance, all of which have since come in handy with the varying microclimates around Santa Barbara County.
Ultimately it was a desire to explore a wider range of temperatures that drew him to Santa Barbara County. He became the winemaker for Notary Public Wines, drawing from the warmer Happy Canyon AVA to craft some delicious Cabernet Sauvignons and other Bordeaux varietals. The microclimate range, though, is impossible to ignore, opening up unlimited possibilities for winemakers. After establishing his own eponymous label, Storm, Ernst set out to craft wines that tell the story of his background as well as their own.
A prime example is his Sauvignon Blanc: Ernst ages the wine in stainless steel, which is a decidedly New World approach, with lees (or spent yeast cells) included, which is decidedly Old World. The result is what he calls an “American Riviera wine”: one that is bright, refreshing, and infinitely quaffable. In fact, it’s the best selling white wine at Los Olivos Wine Merchant & Café month after month!
Owner of the Los Olivos Wine Merchant & Cafe, Sam Marmorstein, got a chance to sit down with Ernst and learn more about his winemaking methods and path to finding himself as a winemaker in Santa Barbara Wine Country.
Never one to rest on his proverbial laurels, Ernst is constantly exchanging ideas with his brother in South Africa. Since both are winemakers, they continue to inspire and advise each other. Ernst claims that most smaller wineries – and indeed, wine regions – have to figure out what works as they go along. This is a vastly different approach than that of bigger areas like Napa and Bordeaux where big money is spent on formulating wines that meet the specs for both public appeal and critical acclaim. Although that kind of money is helpful, making it up as you go allows the freedom to experiment, and that’s just what Ernst continues to do.
To step onto the Sunstone property is to step back into the Old World.
The gorgeous stone chateau is centered in a beautiful landscape, complete with tranquil space to sip your wine. It’s unlike any other winery in Santa Barbara County and is the result of an Old World sensibility passed down through the Rice family. In our interview, owner and winemaker, Bion Rice, shares the past, present, and future of Sunstone Winery.
According to Bion Rice, who now oversees the winery, his family relocated to Santa Ynez from Santa Barbara seeking better educational opportunities for his two sisters. His mother immediately saw the possibilities for what is now Sunstone. The landscape alone would inspire anyone, but Linda’s focus on “food, family, and friends” allowed her to pursue creating the best possible atmosphere for all. Linda and husband Fred planted Bordeaux varietals assuming they would sell the grapes off to winemakers but quickly became enamoured with making their own. And much like what would happen in a small Provençal village, their local friends were happy to help, pitching in to mentor their efforts and support them every step of the way.
Without any formal training in winemaking to start, Fred and Linda soaked up as much as they could – again, a very Old World approach! They began bottling their wine and by their second vintage, the family found themselves with a few thousand extra cases. Bion did what any loyal farmer’s son would do: he loaded the cases into his truck and began hawking his wares all over Los Angeles and Santa Barbara. His favorites stops were invariably at restaurants, where he’d end up chatting with chefs and tasting through fantastic dishes that opened up the possibilities of pairings for his wines even more. Sunstone’s production and demand increased exponentially and the Rice family soon sold their wines across the country.
Ironically, Bion sees the 2008 recession as a blessing in disguise because it forced the family to scale back and focus on what really mattered to them. This re-assessment renewed their passion for Linda’s initial pursuit of “food, family, and friends,” and the quality of their wine improved drastically. However, the Rices have never veered away from organic farming and are proud to operate the longest running organic winery in all of Santa Barbara. While this may have seemed ahead of its time, commitment to organic farming really just ties back to the Old World version of farming and was part of Linda’s overarching vision.
Today, Bion and his wife oversee operations, including winemaking. Bion plans to keep it in the family and is fostering his sons; in fact, his teenage son Miles helps in the blending process and has final say in which blend ends up in the “Milestone” bottle!
Before summer ends, give yourself a minivacation by visiting Sunstone winery. Step back in time and enjoy the chateau made from reclaimed materials and native stone. Grab a glass of their best-selling rosé and savour the warmth of family and friends that the Rice family has helped build.
Jim Clendenen of Au Bon Climat– Pioneer Winemaker of Santa Barbara
According to the Au Bon Climat website, Jim Clendenen grew up in Ohio in a “gastronomically impoverished” culture. It’s safe to say that he has since more than made up for that epicurially lost time during the last 30 years!
A Global Education
Like many of his generation, time spent in Europe during a semester abroad opened his eyes – and his mind – that food and wine could be more than burgers and California Mountain Burgundy. Such a transformative experience caused him to dedicate his career to wine instead of law, which is what he was actually there to study.
After a stint at Zaca Mesa, which has become so well-known for cultivating future winemakers that it’s called ‘Zaca U,’ Jim partnered with Adam Tolmach to create Au Bon Climat. His time in France influenced both the name of the winery and Jim’s approach: he sought to craft more subtle, vibrant, and age-worthy Pinot Noirs and Chardonnays. In other words, he wanted to create what he wanted to drink.
Francophile Tendencies and Shared Vision
Jim’s Francophile tendencies were shared by winemaking colleagues Bob Lindquist, Adam Tolmach, and Ken Brown.
They got together on a regular basis to drink the French wines they all loved so much, thereby cementing the future of Santa Barbara winemaking whether they knew it or not. Since then, all have become giants in the wine industry, but it’s still Au Bon Climat that stands out as the best Burgundian-styled using fantastic California fruit.
Jim is quick to point out that it’s the Clendenen Family label that’s actually his “first” label because the grapes are from his own vineyard and he has built it from the ground up. There, he creates wines from more esoteric French grapes like Mondeuse and Aligoté which are seldom seen stateside. Such wines are highly acidic and beg to be paired with richer foods, which is also a direct nod to his time in France as a young man.
But winemaking isn’t the only way Jim carries out his quest to make up for gastronomical impoverishment of his youth: his lunch time meals for staff and visitors alike are legendary. He personally prepares a feast at the winery every day that he’s there and everyone sits down together at a communal table to enjoy it. You never really know what you’ll get since Jim usually cobbles together a meal
from what he has available – the veggies come from his garden and the meats are from local farmers. A thoughtful selection of wines are always present on the table. Truly an experience!
We, however, don’t need to wait for an invitation because we’re featuring Au Bon Climat wines through the month of August. We are offering the three featured wines below for 20% off throughout the month. We hope you get to take advantage of this fantastic deal!
If you look up the definition of “ground truth,” you’ll find many different definitions. Among soldiers, the “ground truth” refers to the strategic reality of a military situation. For a meteorologists, it refers to atmospheric information collected on location. Among poets, it refers to the fundamental truth. Before being a winemaker Garrett Gamache would collect ground-truth data out in the field when working as a geologist. But as a winemaker his label “Ground Truth” refers to what the French call terroir: the expression of grapes in specific soils and microclimates.
Garrett came to his own ground truth in a roundabout way. Like many young Central Coast winemakers, he didn’t come from a family of farmers. Instead, he discovered his calling after majoring in geology and growing frustrated with the office jobs he found after graduation. He worked for Ryan Carr of Carr Winery during his undergraduate degree at UCSB, and it was this call to be back in nature that led him to learn how to farm, essentially. He quickly realized that his favorite wines were the result of minimal winemaker intervention and instead tasted of their specific terroir.
Garrett’s minimalistic approach is immediately apparent in his wines. He strongly believes that wine should be an expression of the terroir above all else, and to achieve this, he keeps his production super small. Grapes for his wines are sourced from the best vineyards around Santa Barbara County, like Whitehawk Vineyard for his Viognier, Coquelicot Vineyard for his Rosé, and Kimsey Vineyard for his Syrah. The cooler temperatures in Whitehawk allow the aromatic nature of Viognier to fully develop while maintaining structured acidity. Similarly, the sandy soils of Kimsey are perfect for Syrah because it helps the earthy, spicy nature to show forth instead of big, jammy fruit. Finally, whole cluster pressing allows his Rosé juice to run free, with minimal skin contact, which naturally allows the earthy notes of Syrah to more subtly assert themselves.
Garrett also uses only indigenous yeast for fermentation, which means that yeast is not used to impart flavors that are not natural to the grapes, to the juice, or to the aging process. The resulting wines express pure, varietally-correct characteristics that speak of the beauty of soil and of climate and not of technology.
His smaller approach is aligned with his humble demeanor: when asked where he sees himself in ten years, Garrett replies that he’d like to keep making fantastic, small production wines. In fact, his current releases are his biggest yet at a combined 300 cases! While he probably wouldn’t mind being known as the great winemaker that he is, Garrett isn’t looking to become the next Robert Mondavi; in fact, he’d prefer that his label is recognizable, not him. In a time when so many are seeking to be the next rock star winemaker, Garrett’s approach is refreshing because his focus is purely on the wine and not on self-promotion. See for yourself and discover more in our interview that we had at the Los Olivos Wine Merchant & Café:
We enjoyed hosting Garrett at Los Olivos Wine Merchant & Café on July 28th as he poured for part of our Final Friday Featured Winemaker series.
Winemaking is about storytelling, and the story behind Zaca Mesa is definitely worth telling. -Eric Mohseni, Zaca Mesa Winemaker
Zaca Mesa, one of the most storied wineries around due to it’s history. Established in 1973 when there were only two wineries in Santa Barbara County. Zaca Mesa is the first winery in the area to plant Syrah grapes, which helped kick start the Rhone varietal love affair throughout California.
Zaca Mesa’s Black Bear Block of Syrah is the oldest in the Central Coast. The vines themselves came from Gary Eberle, who acquired them from a UC Davis professor, who had taken them from Hermitage in France! Black Bear Block is all original rootstock– a rare find these days.
(Fun fact: “Black Bear Block” earned its name when vineyard manager Ruben Camacho found black bears there munching away on the grapes!) Today, Zaca Mesa’s estate exclusively grows Rhone grapes, everything from Viognier to Grenache and Syrah.
The story doesn’t end with the grapes, though. Located in a big ol’ barn up in the Santa Rita Hills, Zaca Mesa has been lucky enough to experience such legendary winemakers as Ken Brown and Bob Lindquist. Zaca Mesa has consistently kept quality wines above all else, and it’s that commitment to quality that attracted current Head Winemaker Eric Mohseni.
But it was the moment that he set foot on the Zaca Mesa property that he knew “this is where I want to be.”
Eric worked part time at The Wine Country in Signal Hill during his undergraduate days at Cal State Long Beach, where he majored in food science and chemistry. As his role quickly grew, he became the buyer for Southern Hemisphere wines, which launched an obsession with Sauvignon Blanc. That, in turn, lead him to move to New Zealand to work a harvest and fully immerse himself in winemaking. But it was the moment that he set foot on the Zaca Mesa property that he knew “this is where I want to be.”
Still a chemistry major at heart, Eric loves experimenting with barrels and aging. Recent additions to the winery include massive concrete tanks and elegant clay amphorae, both of which are used to produce Syrah and a Grenache-Mourvedre blend. Those wines are big, deep, and tannic, as the concrete and clay are obviously less porous than oak barrels and allow very little air in. This kind of curiosity and experimentation allows Zaca Mesa to produce varied styles of wine from the same block of grapes, from smooth and round to big and bold.
Eric credits Vineyard Manager Ruben Camacho, Cellar Master Agustin Robles, and the entire Zaca Mesa staff with the winery’s success because of their ongoing commitment and dedication. Ruben has been with Zaca Mesa for over 40 years, and Agustin isn’t far behind. Eric believes that the camaraderie found there is crucial to the finished wines.
Eric was our Featured Winemaker for the month of June in 2017. View our upcoming featured winemakers on our special event page here.
If you were to read a book about the history of wine making in Santa Barbara Wine Country, Foxen Winery would most definitely be a significant part of it. History is made when two people meet who’s personalities and talents compliment each other with a common vision, each bringing something to the table– or in this case the bottle– to make the vision a reality. And as Foxen’s popular, and rather catchy, adage goes, “If you don’t know FOXEN, you don’t know Dick… or Bill!”
Where did Dick Doré and Bill Wathen, commonly referred to as the Foxen Boys, meet? At a party… of course. You’ll enjoy watching our interview when they describe the details of the first time they met and their early years making wine. You’re sure to be entertained by their version of the story.
Though Dick and Bill get much of the well-deserved credit for Foxen’s success, their joint venture which began in 1985, is really a joint family business; which undoubtedly would not be the success it is without the expertise of their wives and all they do. Both Jenny Doré, Dick’s wife, and Becky Wathen, Bill’s wife, are behind the scenes keeping the business wheels turning and the Foxen boys on track– even their children play significant roles in running the family business.
Keeping it in the family is only natural since Foxen’s vineyard and winery is on Dick Doré’s historic family property. In fact, their original winery — commonly referred to as “The Shack”– is the old blacksmith shop that was in full operation when Dick’s great great grandfather, William Benjamin Foxen, operated the family property as a horse ranch. William Foxen was a sailor in the hide and tallow trade, who sailed around Cape Horn and came to Monterrey to pick up the hides and tallow, before dropping them off in Mexico and bringing back finished goods to California. On one of his trips he stopped in Santa Barbara at the Regional Commodant’s home. He met the Commodant’s youngest daughter, instantly fell in love and married. It was 1837, his new father-in-law arranged for William Foxen to purchase 10,000 acres from a Mexican land grant, which is now the Foxen property. William Foxen and his new wife started raising horses on the Foxen Canyon property and had 14 children! What better name for their winery than “Foxen,” with the logo adapted from the original cattle brand tilt head anchor.
So how did managing horses turn into producing wine? That’s where Bill comes in. More details are in our interview, but long story short, Bill knows what he’s doing in the vineyard where Dick says Bill, “makes the magic happen.” Clearly his talents are also in the winery because you’ll never find a Foxen wine that will disappoint– consider it a challenge and start with our three featured Foxen wines below. Even when they were operating in a 150 year old building, Bill still made incredible wines that built the reputation Foxen maintains.
When asked how they might sum up an aspect of themselves that may get infused into Foxen wines with one word, Bill said that he likes to borrow the term “Hózhó″ from the Navajo, meaning “walking in beauty – or living in a manner that strives to create and maintain balance, harmony, beauty and order.”
Foxen wines are just that… wines in balance.
We’ve had the pleasure of hosting a few Foxen Winemaker Dinners. They are always a great success– not only is the food amazing– but Dick and Bill bring their approachable demeanors and exceptional wine knowledge which always make for spirited conversation. After getting to know the Foxen Boys and their wives, it is apparent how they have become anchors of the Santa Barbara County wine industry.
David Delaski has always been a unique and creative person, but passion is the essence of his personality that is infused into his winemaking for Solminer Wines. Passion leads to everything. It’s not just passion for great wine but for the whole of his life, and all his endeavors.
“Creative pursuits always called me. Wine is definitely one of those pursuits where you can be really creative.”
In 2009 David met his wife Anna, who had just moved to Los Angeles from Austria. The pair spent some time exploring wine regions of the world, including Anna’s home country of Austria. It was at that point in their lives they looked at each other and decided they wanted to pursue something in the wine industry. With the passion found while exploring wine regions, they “threw caution to the wind” and created Solminer.
Sol for sun and miner, to impart the idea of mining the sun, harvesting the bounty of things from the soil.
The couple found a farmhouse in Los Olivos which had 3 acres of Syrah planted. After much work, they had done it! Anna and David’s dream was now a reality. They are doing something so unique for Los Olivos, and California– they have taken from Anna’s heritage by planting two of Austria’s most famous grapes, Grüner Veltliner and Blaufränkisch. The vineyard now called DeLanda (a combination of their names, Delaski, Anna, and David) is 100% organically farmed, to protect their family and neighbors from harsh chemicals. In addition to grapes, the property has animals, including sheep, chickens, and donkeys! It’s a passion looking at the farm as a whole system. They are in the process of undergoing their certification for being a biodynamic winery.
“When you are standing out in the vineyard it gives you a moment of self-reflection.”
David goes to the vineyard to describe his winemaking process, “Start with well farmed organic grapes and do minimal interventions.” Their goal is to get the purest expression of the site as possible. Spending most of the time on farming and less time doing things to the wine during the winemaking process. The wines are created purely from the DeLanda vineyard, and really speak what the terroir and property are about, exploring.
“In order to get into the wine business, you have to be adventurous.”
Ryan Carr of Carr Vineyard and Winery is indeed adventurous! His first job was making snowboards, then went to the University of Arizona for graphic design and worked for a landscape company. It was in college that he took a class on plant science, a seed was planted, and since 1999 he has been farming vineyards and making wine– what an adventure! When Ryan made his way to the Santa Ynez Valley he thought he would start a graphic design business. Little did he know he know the adventurous path that laid ahead…
Starting on the farming side of the industry in 1998, Ryan began working for viticulturist, Craig McMillan. Getting outside to escape the computer was a no brainer for Ryan, he fell in love with being in the field, and before he knew it he was helping lay out and plant vineyards.
Developing relationships from his vineyard work Ryan was able to get his hands on some extra Cabernet Sauvignon fruit in 1999. With that and the help of some food grade trash cans, he made his first batch of ‘home’ wine, producing about 10 cases. That wine was given to friends and family, who actually LOVED it!
In 2000 Ryan was approached by Andy Kahn who had just started his own winemaking facility. Starting up his new business and tight on money, Andy suggested Ryan work for him (for free) in exchange for winemaking help and the use of the facility. Not willing to pass up the opportunity Ryan jumped in. He made his first 325 cases with 1.5 tons of Cabernet Sauvignon, 1.5 tons of Cabernet Franc, and .5 tons of Pinot Noir. That was the beginning of the Carr label. Each year they continued to make more wine, and after several years Ryan really had a good thing going.
“As a farmer I am trying to represent the exact location more than anything. So it’s a hands off approach to wine making. Very minimal additions, and manipulation.”
One of the main factors that sets Carr apart from other wineries in our area is that they lease vineyards throughout Santa Barbara County; including Sta. Rita Hills, Los Olivos District, Santa Ynez Valley, Ballard Canyon, and Happy Canyon. Growing in all of these locations allows Ryan to get to know and see the differences in each growing region and make many different varietals.
California in general is a young wine region, so Santa Barbara is very new in the grand scheme of things. Being a young region we often look at older wine producing regions, such as France and Italy, for inspiration and advice. With that said, this is not Italy, or France, its California. We are finding our own techniches and styles over the years. You can see it happening in Santa Barbara, with all these sub appellations coming up. The basic understanding as to what our environment can do is increasing.
“Santa Barbara is such a special place, and without the influence of Burgundy we wouldn’t know that Sta. Rita Hills is perfect for the Burgundian varietals. Without the influence of the Rhone we wouldn’t know that Ballard Canyon is the place we should be growing the Rhone varietals, and same for Happy Canyon and the Bordeaux’s. It’s incredible what we can do within such a small area of California.”
Want to meet more local winemakers? Catch our current Featured Winemaker on our blog, or come meet them on the last friday of every month!
In 1997 Christine and Stevan Larner finally saw their dream of being in the wine business as a reality. Purchasing a 130 acre south facing parcel, perfectly situated in what is now Ballard Canyon, they began the Larner family legacy. Their son Michael was working as a Geologist in Colorado prior to the new family endeavor, but he always knew he wanted to come back to the earth, and being able to pass something down for multiple generations was fascinating to him. “The legacy aspect was my biggest selling point.” And so began the long and meaningful process of planting a vineyard and becoming a winemaker. Michael earned his Masters Degree in Viticulture and Enology from UC Davis and has been making wine since 1999.
Michael’s experience as a geologist before being a winemaker, allows him to see the winemaking and viticulture aspects much more from the land itself. He wants “to be firmly grounded to the earth” which has multiple meanings in Michael’s life. Leaving his career to join his family in their vineyard and winery endeavor gave him a sense of creating something that was always there, a legacy. His winemaking style is all about the site expression, allowing the wines to be the speaking word from the vineyard.
“Something there was present, this is the true essence of terroir, it’s coming from the land. As a geologist I am very comfortable with that, because I have studied the earth.”
As a winemaker Michael enjoys experimenting with different fermentation techniques, yeasts, and barrel choices. The process of giving and take allow the terroir to speak as loudly as it can through his wines. The Larner Vineyard and Winery team consist of more than just Michael, his wife Christina, mother Christine, and sister Monica each offer their own distinct look into the legacy. Figuring out where each wine will fit within the Larner program is a family affair. As a wine critic living in Rome, Monica looks at the wines from the eyes of the critic– how it’s going to do in the market. Christina is much more in tune with where the wines fit in from a generation standpoint, and Christine with her background in business is “the price guru.”
“The land was speaking louder than the winemakers.”
Michael is not only a fantastic viticulturist and winemaker but also co-founded the Ballard Canyon AVA. Ballard Canyon is a north-south running valley totaling 7,000 acres, one of the smallest in California. Described as the ‘Goldie Locks’ AVA, because it’s not too hot, not too cold, but just right for a variety like Syrah. A slightly warm ripening interval, but also a cooling effect– so you get that pepper spice coupled with fruit which is essentially what Syrah— makes Ballard Canyon ideal growing conditions for the Syrah grape. There is 17 vineyards total in the Ballard Canyon AVA but just 6 produce wine, the rest is sold to other wineries. Currently, only 600 of 7,000 acres are planted, over 300 of those acres are planted to Syrah. Proving that “everyone sort of knew; ‘this is our champion’, this is what we want to bring forward.”
In Part One of our interview with Michael, he shares the backstory of how Ballard Canyon AVA evolved from an idea to reality.
In Part Two of our interview, Michael lights up about what makes Larner wines “Grounded”.
In the heart of Santa Barbara Wine Country, we are the premier wine merchant for California Central Coast wines, from Santa Barbara County to Monterey County, with select vintages from other areas of California’s Wine Country and noteworthy wines from around the world.