The 2004 Academy Award-winning movie, Sideways, tours its way through the Santa Ynez Valley but doesn’t mention Happy Canyon. Perhaps that’s a blessing, considering the damage done to Merlot from the meltdown Miles had in our alley in one of the pivotal scenes. The movie’s torrid love affair with “thin-skinned and temperamental” Pinot didn’t leave much room for Miles to praise Happy Canyon’s hearty reds with notes of polished leather saddles and Santa Maria steak seasoning. Even if Miles had planned a day at the newly emerging wineries, the way he’d drive the hills and twists of Happy Canyon Road would’ve sent his red Saab convertible careening into an oak tree much earlier in the film!
Thankfully, discerning drinkers have ensured that Happy Canyon Merlot is still part of the Wine Merchant’s top-selling and most age-worthy wines, but this was far from assured when the movie debuted in 2004. The “Sideways effect” was a blindside blow for the growers, since Happy Canyon’s vineyards were only in their fourth vintage. Formal recognition of the Happy Canyon of Santa Barbara AVA wouldn’t follow until 2009. Longtime fans may know the region got its name from hiding a secret distillery during Prohibition. However, an even more amusing aspect of the story is that the “of Santa Barbara” suffix had to be added because Prohibition moonshiners left ravines named Happy Canyon spangled all over the American West. The patriotic heart swells with pride.
The AVA spans 23,941 acres, but fewer than 1,000 are under vine.
Even today, Happy Canyon’s story is very much still being written. The AVA spans 23,941 acres, but fewer than 1,000 are under vine. Sauvignon Blanc has long threatened to steal the show, but Happy Canyon remains a red-dominated appellation led by powerhouse Cabernet Sauvignon alongside a vibrant showing from the Bordeaux supporting cast of Petit Verdot, Cabernet Franc, Merlot, and Malbec.
Nature dictates that thin-skinned and temperamental Pinot has no place there. Granted, Happy Canyon does enjoy sheltering mountains and generous sunshine which can boost the temperature up to thirty degrees warmer than the Sta. Rita Hills, but that’s where the easy road stops. Grapevines contend with massive nightly temperature swings, along with constant crosswinds whipping down the canyon and shearing between the carefully oriented vineyard rows. Vine growth is further harried by lean soils packed with cobblestones of serpentine and chert, whose added magnesium and calcium conspire to further reduce grape yields and pressure vines to put down deep roots.
Cabernet Sauvignon, in particular, is exalted by this crucible. The ripening grapes forge a thick skin and tannin-rich seeds with a snap pea’s crunch. Some winemakers walk through the vineyard chewing Cabernet’s tough hide like jerky for minutes at a time, hoping to coax out clues about the complexities of their finished wine. This expertise, supported by elite local vineyard management and occasionally by world-famous French vineyard sustainability consultants, means that the third decade of Happy Canyon vintages looks very promising indeed.
Try a never-jammy Happy Canyon red with grass-fed or aged steaks, dry rubs, hard-seared char crusts, and meats from the smoker. These pairings bring our staff and guests no end of joy, especially now that Chef Chris has his new wood-fired smoker up and running!
At the Los Olivos Wine Merchant, we provide an in-depth selection of California Central Coast wines. We will always provide the most sought after wines of Happy Canyon of Santa Barbara and the other stellar AVA’s in our wine region. Make yourself happy and pour Happy Canyon wines at your table. Here are some suggestions that are sure to bring a smile!
If you enjoyed reading this blog
If you enjoyed reading this blog about the Happy Canyon AVA, you’ll enjoy gaining more insight about Santa Barbara Wine Country after these fun reads:
Winemaker and Vineyard Manager, Erik Mallea of Mallea Wines has a remarkable talent for understanding the terroir of the vines he tends from which he creates his exquisite wines. As our featured winemaker for the month of January, Erik shared his foreseeable path to becoming a winemaker and the story behind his label.
Part One of our interview with Erik:
His love of farming took him to Oregon and New Zealand where he worked in viticulture and winemaking, but his fascination with fermentation began in his teen years back in his rural hometown in Minnesota with Chokecherries, apples, and oats. After receiving his Masters degree in Viticulture and Enology at Fresno State he came to Santa Barbara County in 2007 to pursue his career as a winemaker and vineyard manager. Currently managing vines for Sanford Winery and producing a stellar line up of wines for his and his wife, Amber’s, Mallea label.
“Observant” was the word Erik gave when asked to describe the part of his personality that gets infused into his winemaking. Instead of approaching winemaking with a specific style, Erik treats each vineyard with a unique approach that requires him to be observant of the land and the process. Mallea wines are sourced from five vineyards that Erik maintains from the ground up.
The thoughtful quality that can be tasted in every bottle can be experienced before the bottle is even opened. The coat of arms on the Mallea labels are a tribute to his father’s family coat of arms passed down from the Basque Country; the story behind this coat of arms takes you back into another time. If a wine label can influence the flavors and depths of character in a wine, either through it’s mere presence or the subtle feeling it evokes before sipping, then we suggest you listen to Part Two of our interview with Erik. The background story that makes up this coat of arms is inspiring and lives on not only in the Mallea family but also in the Basque region.
You are at a dinner party, and suddenly you hear it, the sound of a popping cork. After that first cork is pulled the sound of the house changes, the conversations begin to flow freely, the laughter comes more quickly. You aren’t discussing the taste, it is time to relax and let the wine take us some place emotionally, and flavor wise, without having to feel the need to define it.
“Great wine should lead to a conversation about everything except itself. Wine is not egotistical, it is not narcissistic, it doesn’t care if you talk about it.” -Wes Hagen
Asked to describe himself in one word Wes said, “Performative”. There are a lot of winemakers with the same knowledge he has but the ability to be able to engage anyone with a glass of wine is what sets him apart. We certainly won’t argue with that!
Wes started his winemaking adventures in 1996 here in Santa Barbara County. Ranked among the top 100 most influential winemakers in the United States by Decanter magazine, Wes is an incredible resource for wine knowledge. He researched, wrote, and had approved three AVA’s in Santa Barbara County; Sta. Rita Hills, Happy Canyon of Santa Barbara, and Ballard Canyon. He has written for various publications and taught at many prestigious institutions.
After 21 years as winemaker at Clos Pepe estates, he became the brand ambassador and winemaker for J.Wilkes winery. Founded by Jeff Wilkes in 2001 focusing on Santa Maria Valley Pinot Noir, Pinot Blanc, and Chardonnay. The untimely passing of Jeff left the label at a standstill until it was purchased by the Miller family in his honor. Wes is continuing to represent Jeff’s legacy and his ideas about how to make great wine. Letting the vineyards speak, not getting too stylistic with the wines. Trying to keep the way they represent the place and the time they were grown, intact.
“…to put a bottle of wine on the table every night, and to use wine to keep the people you love at the table for an extra hour”-Wes Hagen
If you would like to meet Wes and try his incredible wines, he will be mingling with guests during our dinner service at the Los Olivos Wine Merchant & Cafe on September 30th. Can’t make it in? All of J. Wilkes wines are 20% off the whole month of September in the retail store and online! Take advantage of this discount that will only last until the end of September, and try the sampler 4-Pack to get a taste of a wonderful selection of J. Wilkes wines. For reservations call 805-688-7265 or schedule online via open table
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!
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!”
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.”
Learn more about Matt Brady and Jaffurs Wine Cellars from our interview at the Los Olivos Wine Merchant & Cafe.
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.
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.