Ryan Carr Of Carr Winery and his Adventure

March 2, 2017

“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.”

The Los Olivos Wine Merchant & Cafe is honored to be featuring Ryan Carr and his wines for the month of March.

Here are a few ways to experience Carr Wines this March:

  • They’ll be offered by the glass at the Wine Merchant & Cafe
  • The Carr tasting flight at the Wine Merchant & Cafe
  • Meet Ryan when he pours his wines with delicious small bites on March 31st from 5:30-6:30. Cost is $25
  • Take Home and Online Price for the following three featured wines will be 20% off all month!

Ryan describes his Pinot Gris as a “red wine drinkers white wine”. He produces it in a bigger style by letting the grapes get a little riper on the vines, so they have a rich flavor and does what’s called sur lie (letting the wine sit on the ‘lees’ or sediment for an extended period) stirring at least 3 times. This process fattens the wine up and gives you a much richer rounder character. The wine is fermented in stainless steel tanks.

A great every day drinker, one of the Carr family’s favorites at their house. This Sangiovese is grown in the center of Santa Ynez Valley at two vineyards. Vandale and Woodstock vineyards, both referred to as high density vineyards. meaning the vines are planted close together. Sangiovese is a very vigorous varietal so by planting the vines close together it stresses them out to where they produce small berries which allows Ryan to make very intensely flavored wine.

This Santa Barbara County Syrah is a great wine with a cool representation of all Santa Barbara County Climate’s. Three different vineyards are blended together, each one in a different climate. Cool, hot, and mild, each one embarking very different flavor into the wine. The cool climate Syrah offers the spicy, black pepper note that you get on the front of the wine. The mid palate is derived from the mild climate with the rich character, and the soft, but pronounced finish is coming out of the warmer climate. The production is very small, only 197 cases were produced. 

california wines

 

On Friday, March 31st, join Winemaker Ryan Carr at the Los Olivos Wine Merchant & Cafe’s “Final Friday Night Winemaker” event where he will be pouring tastes of his wines from 5:30-6:30. Cost $25 pay at the time of the event, small bites provided. Reservations are not required, but if you are staying for dinner, we highly recommend reservations. For more information or reservations: 805-688-7265 or www.winemerchantcafe.com.

Wes Hagen

September 10, 2016

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 in 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, in tact.

“…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.


J. Wilkes Current releases

Jessica Gasca of Story of Soil (formerly Iter)

June 10, 2016

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

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

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

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

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

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

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

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

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


 

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

 

 

Humble & Honest Wines

April 19, 2016

Meet Kevin Law of Cotiere Wines

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

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

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

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

 

Harvest 2015

October 9, 2015

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

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

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

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

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

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

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

Free of Distortions: A Tasting of the Oft-Maligned 2011 California Pinot Noir Vintage

April 14, 2014

Discussing vintages is a tricky thing.  It’s all too easy to let the generalizations of a handful of critics define something which, by its nature, requires nuance.  California’s 2011 vintage is a perfect example.  A challenging year in terms of weather- frost, rain, and atypically cool weather that never really warmed up- it has been panned by many of the mainstream wine media, citing what they perceive as wines lacking in concentration, shrill and weedy in their structure and flavor profile.  Having tasted hundreds of ‘11s from the state, particularly from the Central Coast, over the past couple of years, I must emphatically disagree; on the contrary, I have found the wines to possess a freshness and structure rarely achievable in California, with plenty of fruit and concentration to boot.  I wanted to assess this further with others in a blind format, so I set about organizing a tasting of 2011 California Pinot Noir wines from throughout the state.  The event took place this past Saturday, with many winemakers and sommeliers in attendance to join in the analysis (and reveling).

Tasting wines with winemakers blind, especially when they know their own wines are in the mix, makes for a fascinating study in human behavior.  The flow of ideas seems to coincide with the flowing of wine; the fear of offending others or speaking freely about a wine’s attributes and flaws doesn’t seem to subside until liquid courage has opened the mind and the mouth.  Knowing this, we prefaced the Pinot tasting with several whites from 2011 to loosen the room.  Again, the freshness of the vintage spoke loud and clear, from Viognier to Chardonnay, with minerality and acidity unified with fruit.

wine party

On to the Pinot tasting, seventeen wines were tasted in total, single blind, with wines brought by the various guests.  To give context to the personal biases of myself, as well as those in attendance, palates in general leaned toward wines with an Old World sense of balance: lower alcohol, higher acid, and a desire for spice, earth, and floral character over fruit.  As a vintage, 2011, given its quasi-European weather, definitely encouraged and allowed for these characteristics in the wine.  That being said, I was surprised at the amount of ripeness present.  While many critics have maligned the vintage for its lack of heft, there was certainly not a lack of richness, even in the earlier-picked examples.  Perhaps these wines have gained body with age, as upon release there was a tightly coiled character to 2011.

pinot noir tasting

One of the most significant factors with 2011 is that it was one of the first vintages where a major shift in terms of ripeness was present.  While this was certainly helped along by the vintage, it was mostly a stylistic choice.  Across the board alcohols were lower in a year where, despite the relative cool, it was still possible to achieve 15 or 16% alcohol in Pinot Noir.  It brought up a question that hasn’t been heard in regards to Californian wine in quite a long time: when is a wine not ripe enough?  Without a doubt there was wine present here that may have been picked too early.  In the same way an ultra-ripe wine can have a one-note character, some of these had a simplicity to them that made for a rather dull drinking experience.  There were also a few examples where producers utilized high percentages of whole-cluster (stem inclusion), a practice I’m typically quite fond of, that came off as green and overtly vegetal.  In general, the wines that really stood out were those that accented the best characteristics of the vintage and captured not only their vineyards, but their own sense of style and artistic interpretation of the year.

There were 3 consensus favorites among the group, all of which are great examples of site-driven Pinot Noir.  Jamie Kutch’s Sonoma Coast bottling under his Kutch label was gorgeous, and many thought reminiscent of old-school Santa Maria Valley Pinot.  With 25% whole cluster, 30% new oak and just 12.8% alcohol, all of its elements were perfectly in balance, its notes of rhubarb, underbrush, and sea shell making for a compelling, mineral wine.  Ryan Deovlet’s eponymous label rendered one of the best examples of Bien Nacido I’ve tasted.  Sourced from both old vines and newer plantings within this iconic site, it was classic Bien Nacido in its aromas and flavors of blood orange and black pepper, with a textural depth rarely found outside of Burgundy.  Last but not least, everyone loved Luceant’s 2011 Laetitia Vineyard Reserve bottling.  Seeing the most whole cluster and the most new oak of the 3 (50% of both), this was overflowing with spice, though again, all the elements were in balance.  This showed the power and pedigree of the Laetitia site, with forest floor, clove, and blackberry.

One of the marks of a great wine region is its willingness to periodically assess itself in an honest way.  I take a lot of pride in the fact that tastings like these are constantly happening in our area, often with winemakers pitting their wines against examples from the old world or from other local producers.  There is a desire to elevate not only their wines, but the region as a whole, a trait that I hope we continue to encourage.  What tastings like these continually assert to me is that these are wines that can play comfortably on the world stage, and that are only getting better.

 

The full lineup of wines tasted in no particular order, all 2011:
– Luceant, Laetitia Vineyard Reserve, Arroyo Grande Valley
– Kosta Browne, Russian River Valley
– Kita, Hilliard Bruce Vineyard, Sta. Rita Hills
– Presqu’ile, Estate, Santa Maria Valley
– Tantara, Lindsey’s Vineyard, Sta. Rita Hills
– Tantara, Corral, Bien Nacido Vineyard, Santa Maria Valley
– Labyrinth, Sta. Rita Hills
– Siduri, Sta. Rita Hills
Paul Lato, Wenzlau Vineyard, Sta. Rita Hills
– Kutch, Sonoma Coast
– Deovlet, Bien Nacido Vineyard, Santa Maria Valley
– Tyler, Sanford & Benedict Vineyard, Sta. Rita Hills
– Hirsch, San Andreas Fault, Estate, Sonoma Coast
– Longoria, Fe Ciega Vineyard, Sta. Rita Hills
J. Brix, Kick On Ranch, Santa Barbara County
– Qupe, Saywer Lindquist Vineyard, Edna Valley

 

Habitual Practices but No Fixed Rules: The Intuitive Wines of Labyrinth and Haka

March 17, 2014

IMG_0505

Starting a winery in the New World, especially California, can be a daunting financial prospect. Unless one is already wealthy from another career, making even 100 cases of wines can be an economic challenge.  And if you’re a young cellar rat on a tight budget, it takes real perseverance, scrounging every available penny to pursue your dream.  Rick Hill is a winemaker who did just that.  A New Zealand native, Hill took a circuitous route to achieve his goals.  “In the early ‘80s in New Zealand, there really wasn’t an opportunity to find a career path in wine.  It was all small mom and pop operations that couldn’t afford employees, and I figured I needed a way to make money to create a path for my interests in winemaking,” says Hill.  “So, I actually ended up in the milk and fruit juice industries, which I had a background in, and traveled the world doing that and building up capital.”

Through his travels Hill came upon an internship opportunity with Simi Winery in Napa in 1997.  Hearing of his love for Pinot, the crew there suggested he head down to Santa Barbara County instead, where he landed a gig at the renowned Central Coast Wine Services (CCWS) as a cellar rat.  “My job would be anything from picking up pizzas at 4 in the morning to doing 4 punchdowns a day at a winemaker’s whim, and by ingratiating myself to them they gave me a lot of trust.  Many young winemakers feel the need to jump around every year, work a vintage in Tuscany, then Argentina, etc., but when the harvest ended, I felt I’d really found my own little niche here and wanted to stay.”  Though still splitting his time between the Northern and Southern hemispheres, he committed to returning each year to CCWS to work harvest.

circlelogopages

Rick’s fourth vintage in the area (2000) saw a fortuitous event that would forever alter his winemaking path.  One of CCWS’s main clients, Lane Tanner, injured her knee and needed a full time assistant.  “She said, ‘look, I don’t have a lot of money to offer you, but if you work exclusively for me, I will give you two tons of any grapes that I have sources from,’ and I thought, ‘perfect.’”  Those two tons, which would come from the venerable Bien Nacido Vineyard, were the birth of the Labyrinth label.  This was also the beginning of a relationship that would blossom from a close friendship into a romance.  In 2004, after dating for a few years, Rick and Lane decided to marry, turning Hill into a full time Central Coast resident.  “My plan was a 2 year transition; hers was immediately, so I moved within 6 months to the U.S. full time.”

Hill’s approach in the cellar and resultant wines speak to a love of Burgundy.  Elegant, with an emphasis on spice and structure over fruit, they are the essence of great California Pinot Noir.  “Essentially, for anyone growing up in New Zealand, we didn’t have much in the way of local wine or other New World wine available, so European wines were the benchmark, and for me in particular it was about Burgundy,” says Hill.  “Those early years of drinking Old World wines that shunned high alcohol and lots of new oak really laid the foundation for my winemaking philosophy.”  Hill utilizes a variable approach in his assessment of when to pick, relying on numbers, flavors, and instinct honed over years.  “You’re looking for that point in time when there’s no herbaceous flavor in Pinot, particularly if you’re doing whole-cluster.”  He finds the ideal flavor profile in the fruit when picking to be along the line of cranberry or pomegranate with a hint of black cherry.  “I want to avoid those darker flavors, the blackberry and prune.  That’s just Shiraz in drag.”

Hill’s sister label, Haka (a Maori war cry, honoring his Maori heritage and connoting power or boldness), was born out of the economic turmoil caused by the recession.  As with his winemaking approach, he is very forthcoming about the economic realities and challenges of being a small producer.  “When the economy tanked, from 2007 to 2011, people stopped buying most of those high end Pinots.  I didn’t want to destroy the Labyrinth brand by discounting, because people have long memories when it comes to pricing, so I founded Haka as a way to bring value-driven wines, as well as a different varietal focus, into the marketplace.”

hakabrandlogo

Necessity is the mother of invention, and through his Haka label he has found a new niche through his exploration of Tempranillo.  “I’ve been passionate about Tempranillo since the New Zealand days when the early imports first came into the country.  You can pick it early and get those nice sinewy tannins and dried cherry, you can pick it late and get more of the black licorice and coffee grounds; for Haka, it’s really my benchmark wine.”  He has explored, and is still exploring, numerous interpretations of the grape, picking at different ripeness levels, utilizing both French and American oak, and working with sites in warm-climate Paso Robles and cooler sites in Los Alamos.  His ‘12s and ‘13s out of barrel are some of the most exciting expressions of the grape I’ve yet tried from our state, matching the power and minerality of Toro with a uniquely Californian presence of fruit.

After a brief hiatus, the Labyrinth label bounced back in a big way with the 2012 and 2013 harvests.  Working with new vineyard sources in Santa Maria Valley and Sta. Rita Hills, there’s renewed vigor in Hill’s Pinot program.  While the Haka label has allowed him to work with more powerful grape varieties and a slightly riper style of winemaking, his Labyrinth Pinots are still classically balanced, site-driven, and filled with notes of earth and spice.  He also chooses to work with only one cooper, Alain Fouquet, for his Pinots, a decision he believes helps communicate the differences between sites more clearly.  “If I start utilizing different coopers, it’s like ‘where is that change coming from? Is it the site, is it the picking, is it the oak?’ I really want those vineyard differences to be apparent, and for my style to stay consistent, which is why I stick with one cooper.”  Lovers of California Pinot with a Burgundian sensibility should keep an eye out for the release of his 2012s later in the year.

IMG_0502

There is an intuitive nature to Hill’s winemaking that can be tasted and felt throughout his entire program.  It is an approach he describes as “habitual practices but no fixed rules.”  While there is a desire for consistency of quality and a certain sense of style, the vagaries of vintage are adapted to and allowed to speak, making for wines that beautifully marry time and place with a sense of self.  In these wines one tastes the ebullience of a young cellar rat from New Zealand, whose desire to express himself through wine has only grown with time.

Of Sand and Fog: The Pinot Noirs of Santa Maria’s Western Edge

March 10, 2014

ideal pinot noir growing

My memories of the weather growing up as a kid in Santa Maria aren’t exactly the stuff of idyllic Norman Rockwell paintings.  The howling wind blowing clouds of dust from the nearby strawberry fields into my grandparents’ yard where I was playing, families freezing at Little League games, and relentless fog even in the middle of summer.  Ironically, given the career path I’ve chosen, this weather also makes for one of the planet’s most ideal locations for Pinot Noir.  In the past year I’ve fallen in love all over again with the wind-battered, fog-shrouded west end of the valley in particular, and the thrilling Pinots emanating from this tiny corner of the world.  This week I spoke with several of the farmers and winemakers who are crafting incredible Pinot Noir here.

Santa Maria Valley AVA
Santa Maria Valley AVA
2011 AVA Expansion
2011 AVA Expansion
The western subsection/Solomon Hills region
The western subsection/Solomon Hills region

While this area doesn’t have a specific name yet, some have begun referring to it as the Solomon Hills (also the name of one the most prominent vineyards here).  Beginning in the southwest portion of the Santa Maria Valley AVA along the transverse Solomon Hills range, directly exposed to the Pacific Ocean, this is an area defined by its extreme maritime conditions: harsh winds, constant fog, and lots and lots of sand.  The nearby Guadalupe Dunes Complex is the second largest dune series in California, and walking the vineyards, one gets a sense of just how coastally influenced the soils here are.  Over millennia, wind deposited all of this sand among the vineyards of what is now the west end of Santa Maria Valley.  “This is pure sand, essentially no rocks or pebbles, and growing grapes in this soil is very difficult,” says Trey Fletcher, winemaker for Solomon Hills and Bien Nacido.  “It doesn’t hold water at all, so irrigation has to be managed very carefully.  These vineyards could probably never be dry farmed.”  The two dominant soil series in the far west along the Solomon Hills are Marina and Garey sands.  As one heads north or east, the Pleasanton, Positas and Sorrento series begin to enter the picture, with more loamy, pebbly textures, marking the transition out of this small subsection of the Valley.

Garey sand after a recent rain
Garey sand after a recent rain

The Westside is separated from the eastern part of the valley by a gradual change in soil, climate, and exposure, beginning with the shift into riverbed soils that occurs at Cat Canyon Creek and the Santa Maria and Sisquoc Rivers.  As the valley floor rises into what is referred to as the Santa Maria Bench, the soils undergo a more dramatic shift, showing the origins of volcanic uplift, with shale, limestone and more clay entering the picture.  Much of the bench also moves to a southern exposure, warmer and slightly sheltered from the direct wind.  When tasting Pinot Noir from riverbed sites such as Riverbench or benchland sites such as the famed Bien Nacido next to Pinot Noirs from the Western edge, the stylistic differences are readily apparent.  “Solomon Hills looks to the sky.  Bien Nacido looks to the earth,” says Fletcher.  To elaborate on this idea, the wines from the valley’s west end, particularly those within the Solomon Hills such as Presqu’ile, Solomon Hills, and Rancho Real/Murmur, are shaped by refrigerated sunshine, pummeling wind, and wind-deposited soils, leading to sun-kissed Pinot Noirs driven by fruit and spice.  Vineyards on the bench on the other hand have much rounder textures and more overt notes of organic earth thanks to the loam and stones that define this part of the Valley.

“There is a very apparent spiciness in the wines here when made in a delicate style,” says Ernst Storm.  “In the case of Presqu’ile, it is exciting to work with a young vineyard that is already showing so much terroir.”  Many producers, such as Storm, choose to highlight this character by utilizing whole-cluster fermentation.  “I find that the Solomon Hills area is more conducive to whole-cluster,” says Luceant’s Kevin Law.  “You get all of this beautiful savory spice, along the lines of Italian herbs.”  Others feel that the fruit already provides so much spice that stem inclusion isn’t needed.  “My tastings prior to 2013 of other producers and our own verticals seemed to show a more brooding character to the fruit and spice profile. As a result I was more reticent with our use of whole cluster, not believing there was much to gain in terms of spice and structure from the stems,” says Dierberg’s Tyler Thomas.  “For the most part we found this to be true of 2013 though I would say 2012 and 2013 highlight fruit over spice more than I observed in vintages past.”  Personally, I love the use of whole cluster here, particularly from the Presqu’ile vineyard.  The intense spice these producers speak of, which for me leans somewhere between Christmas spices and dried Italian herbs, is distinctive, not only within the Santa Maria Valley, but within California as a whole.

IMG_0460

Another facet that producers speak to about the area is its ability to capture perfectly ripe fruit at low brix and, therefore, low alcohols.  “With the soil being so sandy, early-ripening Dijon clones do incredibly well, and there is beautiful phenolic character at perfect pH and brix of only 22 or 22.5,” says Law.  “With those vineyards by the river, I find it can be harder to get that perfect triangulation of pH, brix, and phenolics.”  These lower alcohols could also be due to the fact that most of the producers working with fruit in this area are a new generation of winemakers seeking a return to balance.  Names like Storm, Luceant, Presqu’ile, and La Fenetre are associated with this movement, and it is not uncommon to see alcohols in the 12% range from these sites.

It will be interesting to see where this region goes in the coming years.  While it is currently defined by a small handful of sites, there is still a lot of available land that hasn’t been utilized.  Most of the vineyards are also quite young, and I expect their character to become more pronounced and refined with time.  For now, it is one of the most consistent and unique Pinot Noir regions on the Central Coast, and for lovers of the balance and spice-driven profile that makes Pinot Noir so wonderful, this should be at the top of the list for new areas to explore.

Enjoy this brief video journey through the West end shot this past week, heading north and east, through the Solomon Hills, Ca del Grevino (Addamo), Presqu’ile, Dierberg, and Garey Vineyards.

Menu