The first image shows workers in the Pinot Noir Block. Although it has not been very warm the canes are growing rapidly and workers are positioning them between the vertical support wires. At the same time they are ‘fan tipping’ the canes, that is snapping off the tip to encourage lateral growth, more leaves, more photosynthesis and better grapes.
The Pinot Noir has almost completed flowering and it is now ’set’ which means we can estimate the crop and begin balancing the vine with the fruit.
Dennis Schaefer, wine writer for the Santa Barbara News-Press, has written a very flattering article about us and the winery. Normally we would provide a link to the page but, although a subscriber to the News-Press, I could not access it. It does require registration and I am sure someone with more patience can manage it. The article appeared Thursday, May 24, 2007.
Dennis Schaefer writes — “It sometimes amuses me when people start planning a wine touring and tasting adventure to the North County without first checking out what’s right in their own backyard, the “urban” wineries. Santa Barbara has half a dozen tasting rooms within city limits, right down the street from where you live, work or shop. Some are week-end only affairs, but the grandaddy of them all, the Santa Barbara Winery, is open 11 a.m. to 5 p.m., seven days a week.
Proprietor Pierre Lafond began his operation (two blocks from the beach, at 202 Anacapa St.) back in 1962; in fact, on the south wall of the tasting room, you can read a now-yellowed News-Press article about the winery’s first crush and how it seemed a novelty at the time. Forty-five years later, Mr. Lafond is a pioneer in our region. Another interesting fact is that he was among the first vintners to plant grapes in what is known as Santa Rita Hills, currently one of the coolest regions in all of California to source grapes.
So when I go to the Santa Barbara Winery and tasting room, I feel like I am genuflecting at the altar of wine history. I gaze into the barrel room and believe I am connecting with the past. And, of course, being able to taste the new releases is a swell thing to do there, too. On my recent (anonymous) visit this is what I tasted…”
He goes on to describe many of the wines he tasted. Full disclosure: I have never met or spoken to Mr. Schaefer. The Email I sent him, thanking him, doesn’t count.
New Release:
Santa Ynez Valley 2005 Syrah
Winemaker Bruce McGuire is an early pioneer in blending Syrah grown throughout the west-east traverse of the Santa Ynez Valley. Because Syrah is proving to be the rare example of a varietal that can be grown in all the temperature zones found in our valley, blending vineyards becomes an intriguing endeavor.
The year after Bruce grafted the first Syrah in the Santa Rita Hills (1993) into our Lafond Vineyard, he noted the cool climate character of white pepper and complex lavender aromas were quite a bit more pronounced than even he had anticipated.
Since these components are forward flavors, Bruce sought out Syrah grown in the warmer eastern end of the valley where the grape exhibits the jammy fruit and black pepper character experienced in the back of the mouth.
In 2005, Bruce was able to split nearly equal portions of warmer climate Syrah with cool climate Syrah. Our cool climate Lafond Vineyard and neighboring Hill Top Ranch in the Santa Rita Hills represent 56% of the blend while the Joughin Vineyard near Los Olivos is the remaining 44%. Most of the wine aged in the small 60 gallon barrels as Syrah benefits from ample barrel aging.
“I chose six lots of Syrah from these climates to make a complete Syrah with big fruit intensity for a complete mouth experience” adds Bruce.
This small production wine shows big structure, black fruit and intense white pepper spice. In the bottle, 2009 should see full flavor development. Pair with rustic fare, grilled meats, and washed rind cheeses.
Suggested Retail: 16.00
It seems like overkill but the good news for wine drinkers keeps pouring in. Three new articles claim health benefits for almost every organ in the body and they throw in dementia for good measure. There is no cause and effect proof but the investigations are pretty convincing.
Whether it is the wine drinkers life style or some ingredient in the wine is still open to debate but either way it seems to work. All these investigations qualify their recommendations, of course, with the need for moderation.
“BOSTON, May 21 /PRNewswire-USNewswire/ — Researchers have found that men who drink an average of four to seven glasses of red wine per week are only 52% as likely to be diagnosed with prostate cancer as those who do not drink red wine, reports the June 2007 issue of Harvard Men’s Health Watch. In addition, red wine appears particularly protective against advanced or aggressive cancers… To read more
“Having a glass of wine could do more than enhance your food - it may preserve your memory for longer, say doctors. New research shows just one drink a day may delay dementia in those at risk from the disease because they are already having memory problems… To read article
“(HealthDay News) - Moderate drinking may lower the risk of a type of kidney malignancy called renal cell cancer, according to a review of data from 12 studies that included more than 750,000 people in five countries…To read article
Salud
The setting and day were perfect. The sit down dinner was catered. Hostess Mirella Valdez did the flower arrangements. And no, the bride and groom did not arrive on horseback, the horses were part on another group taking advantage of the many trails along the Santa Ynez river.
This is really the charm of the valley.
If you would like to hold an event at the winey, 50 people or less, call Mirella (805) 688 7921.
New Release:
Santa Barbara County
2005 Grenache / Syrah
After three decades of wine growing in the Santa Rita Hills, Pierre Lafond and winemaker Bruce McGuire are still experimenting with unconventional varieties in this very cool growing region.
Following their successful introduction of Syrah to Santa Rita Hills in the early 1990’s, they are now introducing their first Grenache/Syrah blend. Utilizing Syrah from neighbor Hilltop Ranch (right across the dirt road) and Grenache that Bruce sourced from the Byron Vineyard up in Santa Maria, Bruce has crafted a wine showing the cool climate spicines of Syrah and the bright red fruit flavors of Grenache.
The Grenache helps to tame the Syrah making this middle weight wine more approach- able than straight Syrah and thus easier to pair with a wider range of foods. A delightful wine to have with Spanish tapas, lighter meats, or an afternoon repast of olives, cow’s milk cheeses and fresh bread.
This wine should show complete flavor development by the end of 2007 and be quite enjoyable through 2009.
Suggested retail 22.00/750ml
Production: 424 cases
Although a little windy today, the weather is ideal and flowering continues. The second photo gives an overall view of vine growth and shows some of the canes reaching the first pair of wires that will guide them upwards.
In the past canes were allowed to fall over in a system called ‘head pruning’. Less labor intensive, but very inefficient since the canes covered one another reducing exposure. It also hid the fruit creating an ideal environment for mildew and mold.
Today most vineyards use a system of ‘vertical shoot positioning’ training the canes upwards through pairs of wires allowing the leaves to do their job and exposing the fruit. Vines need photosynthesis to mature and the trick is to balance the vine — the amount of fruit on any given vine and the leaves necessary to mature it.
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