Now is the time to remove lateral canes and expose the new clusters. The machine does about 70% of the work and the rest is handwork. Leafing is important to allow airflow through the vines and reduce the possibility of mildew damage. The main canopy will grow and make up the loss of foliage. The machine is a sort of monster with tubes, scissor like knives, suction and blower all working furiously together.
Santa Barbara Winery bids, “fare thee well” to Assistant Winemaker Shane Keck who has recently accepted a top position at Fleury Estate Winery in Rutherford of Napa Valley.
Shane first worked for Santa Barbara as a wine steward in our tasting room downtown for a year back in 2005. He then ventured to Stellenbosch, South Africa where he studied viticulture at the Elsenburg Agricultural Training Institute. An invitation to work a harvest at La Motte Winefarm in South Africa’s famous Franschhoek Valley soon followed.
After returning stateside in 2010, Shane moved from our tasting room to the cellar, assuming the duties of Assistant Winemaker. During his three-year tenure as Assistant Winemaker, Shane continued his winemaking education by taking on-line courses offered through UC Davis Extension.
Shane left his signature on our 2010, 2011 and 2012 vintages. He will be missed but promises to visit often. We couldn’t be happier for him and wish him all the best. Go get ‘em buddy!
Carlos Mascherin-Fossek, CS – Santa Barbara Winery
…as well as a smattering of embassy and consulate officials from Washington, Los Angeles and San Francisco. A very knowledgeable group who have lived on the West Coast for many years.
The crop looks good, not spectacular but close to average. Because of a very dry winter the vines are not growing large canopies. This is true especially in young vines because the roots have not grown sufficiently and the drip irrigation affects a limited area, whereas, rain will extend to all the roots. It is an argument for overhead sprinklers which, however, require a great deal of water and are very costly.
We are beginning, now, to balance the fruit levels with canopy size which will require dropping fruit in order not to damage the vine. So, what began as a bumper crop will end up slightly below average. There is always next year.
The Santa Barbara County Chardonnay was selected earlier. Today Winemaker Bruce McGuire and his staff are selecting the Lafond Winery Vineyard Designate Chardonnays. These are small bottlings usually under 300 cases.
The wines have to be exceptional to make the cut. They have selected two with a possible third, one from the Lafond Vineyard and a second from our neighbor Hilltop Vineyards. This will be the first time for Hilltop and we are looking forward to having them join us in this program.
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Normally an image of a tractor in the vineyard puts people to sleep, but this image is interesting because the tractor is in our original planting of Chenin Blanc, planted in 1972 in 12 foot rows. The Chenin Blanc was grafted over to Syrah about 30 years ago.
The vines are on their own roots and although over 40 years old are still producing our best Syrah. We have re-planted on both sides of this bloc in 6 foot rows with Pinot Noir but we don’t dare mess with these old vines. Who would have thought that Syrah on Chenin Blanc root stock would produce good wine?
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Taken with a telescopic lens from our Chardonnay bloc on the northside of the river, looking south, the winery can barely be seen behind a clump of trees just below the bare brown hill.
The riverbed is dry but there is actually a trickle flowing – most of it is underground. This ‘trickle’ keeps the wells, downstream from Cachuma dam, filled and in a dry year, like this one, we have to irrigate earlier than usual.
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Pinot Noir and Chardonnay have flowered and set. Now we only have to worry about Bambi. The lack of rain is driving deer and other wildlife closer to the river. Deer will not kill the vine but prevent growth by eating the tips of the canes.
We have some blocks that are protected by fencing but not all. The good part is deer usually eat only at the edges – we hope…
If the drought persists we may have to revisit the idea of fencing. For now the vines look good and the harvest plentiful.
We have just drawn out of 51 puncheons, into stainless tanks in preparation to bottling, Pinot Noir from our Burning Creek block. Burning Creek was planted in 2008 and the wine is the first harvest from these very young vines.
The wine is lighter than our regular Santa Rita Hills Pinot Noir but with all the character you expect from a Santa Rita Hills Pinot. We have labelled it as Santa Barbara County to distinguish from our regular Pinot but 100% of the grapes are from the Santa Rita Hills Appellation.
The label is different, as well, following more the format of our popular Santa Barbara Winery Chardonnay. The wine will be bottled in June and should be available in the fall and will sell for 17.00/750ml.
The Santa Rita Hills is a small appellation at the western end of the Santa Ynez Valley that has gained national recognition for its Pinot Noir and Chardonnay.
The Valley runs west to east permitting the late afternoon ocean fog to roll into the Santa Rita Hills, where it lingers until early morning. The surrounding hills trap the fog before it is dissipated in the wider Santa Ynez Valley.
In the summer the fog moderates the normally warm days of the valley, cooling the grapes at night. Warm days and cool nights are essential to the developement of Pinot Noir providing the necessary acid/sugar balance.
In the spring when frost is our biggest concern a layer of fog over the vineyard can provide protection.
Winemaker Comments: We had a small concentrated crop due to Spring frost damage and strong winds during flowering. This wine is a blend of 14 seperately fermented lots which include 7 clones. Each clone contributes to the complexity and balance of the wine. Arita Hills Vineyard is an adjoining neighbor which we farm and harvest.
Gold Medal 2012 Monterrey Wine Competition
Suggested Retail: 25.00
To order: www.sbwinery.com
All photos by our in-house photographer Pablo Mendez.
This has nothing to do with wine except that we have some great wines that go with seafood. We toured the Kanaloa Seafood plant in Santa Barbara and heard a very impassioned presentation from owner Sandree Disraeli about her company’s dedication to preservation and sustainability. This is their only plant.
Kanaloa buys directly from fisherman, ‘green’ fisherman, who are dedicated not only to sustainability but into all aspects of their work – the way they fish, the engines in their boat, their nets…
By careful management they can increase the size of the fish they catch – using the natural reproductive life cycle of the various species – and bring back species that have all but disappeared.
We are working, at our restaurants with seafood companies, such a Kanaloa, and with the Monterrey Aquarium’s Seafood Watch Alliance, to provide the best and healthiest seafood. Healthy for the ocean and the consumer.
A few images of the fish as they are being prepared – weighing and tagging each item as it comes in, preparing the fish for delivery or shipment to all parts of the country. The care, the sanitation, the work of those who cut it, is very impressive.
The day is warm and the vines are growing. We have had at least three recent frost scares but we hope that this is coming to an end soon.
The whole vineyard looks good and except for the lack of rain this has been a good year so far.
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When Bruce first identified a section of Hilltop Ranch Vineyard as being particularly well suited to making rosé, we were becoming aware of a re-energized interest in these wines produced in a dry style with serious winemaking techniques.
A dry rose is a prized complement to food and company, particularly well suited for warm summer days outside as an apertif or to accompany a meal.
The 2012 Rosé of Syrah is composed of Syrah fruit from Hilltop Ranch Vineyard in the Santa Rita Hills AVA, on an adjoining property to Lafond Vineyard.
A terrific wine with ample weight to enjoy with all but the heartiest of foods. Delightfully refreshing with a simple lunch of cheese, cured meats, olives and bread on a warm day.
Winemaker’s Comments: The grapes were destemmed and hand sorted, followed by an overnight cold soak on the skins prior to pressing for proper color intensity. A cool fermentation took place entirely in stainless steel tanks. Plum aromas and flavors with some cool climate spice.
Suggested retail: 16.00
Click image to enlarge:
To Order: www.sbwinery.com
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