Los Olivos Tasting of Lafond Wines at the Wendy Foster Los Olivos Dress Shop on Saturday February 28th.
Winemakers comments:Thompson Vineyards is located 20 miles from the ocean. This wind protected site produces excellent fruit. A late harvest with long maturatuon on the vine gives us an intense, arch, broodingly dark tannic example of Petite Sirah.
Suggested retail: 28.00/750ml
To order: www.sbwinery.com
For Tom Art is a way to be in the moment. It allows the senses to come to life
in a way that nothing else does… the way things look, the way they smell and sound. Art is a surprise. there is something about creativity that promises what the soul yearns for… self expression. An image that might represent what the heart is full of.
Winemaker’s comments: Primarily from Happy Canyon, the warmest Appellation in Santa Barbara County and very well suited to Bordeaux varieties. The Petit Verdot adds depth and dark fruit roundness. All of the components macerated on the skins for 48-55 days before pressing. The result is a wine of complex tannins with stucture and intensity.
To Order: www.sbwinery.com
Voted 2014 Best White Wines of Santa Barbara by Readers of Santa Barbara’s Weekly Independent. Eight wines, Pinot Gris, Chenin Blanc, Orange Muscat, Riesling and two of each, Chardonnay and Sauvignon Blanc. All distinct and stylistic wines by Winemaker Bruce McGuire and Assistant Winemaker Will Cannon.
Except for the Reserve Chardonnay all these wines are under 20.00.
To Order: www.sbwinery
Our 3 SRH wines, Chardonnay, Pinot Noir and Syrah have each won Gold Medals at the 2014 Tasters Guild International Wine Competition, held in Texas, which brings to a total of 12 for these three wines.
We congratulate Winemaker Bruce McGuire and his talented crew for producing such exceptional wines. These are all wines from grapes grown in the Santa Rita Hills Appelation mostly from our vineyards but also from our neighbors.
Click images to enlarge:
The grapes are gently seperated from their stems and as they pass over the rollers fall through the spaces between to a moving conveyor belt while the stems ride above to a tray at the end where an augur pushes them into a picking box.
It is important not to damage the skins – they give color, tannin and more to the wine but it is equally important not to damage the stems as the flavors that might be extracted are not good – on the green side. Bite into one and you can imagine.
In order not to damage the grapes by pumping we circulate the wine by draining into a picking box and then lifting it into the tank. The wine is not yet fully fermenting, in fact it is mostly juice, and has not developed a cap which can be punched down to give the juice contact with the skins.
These images show both hand and machine picking. Because of the unusually large harvest and the quick ripening grapes we felt the need to use one or two nights of machine picking. It so happens, on this one night, the pickers kicked a.. and beat the machine.
The picking machine, or harvester, has the same gentle Pollenc de-stemmer that we use, the difference is that the grapes come to the winery de-stemmed. I am not sure if we will use the harvester again, at the moment all tanks are full and grapes need to be pressed.
The images show a new configuration of our grape handling process. The grapes picked at night are nice and cool despite warm days. They are de-stemmed in our ‘Pollenc’ machine which is incredibly gentle in seperating the grapes from the stem. The grapes pass through two conveyors where all extraneous material is removed. From the second conveyor they fall into an augur which pushes the grapes to the pump from where they go directly to the fermenting.
The whole process is very gentle and the secret is not to damage the skins. The skins give the wine its color and damaged skins can also give undesired flavors.