This limited bottling of Chardonnay is grown in a two acre, low vigor section of the Lafond Vineyard’s 6 acre Wente Clone Block that was planted in 1976.
The age of the vines and the difficult growing conditions (low nutrient marine sand and gravel that retains very little water) combined with one of the world’s best micro-climates for Chardonnay sets the stage for a powerful expression of depth and fruit intensity.
The grapes were picked on September 30, just over two weeks later than average. 2005 was finally a harvest of bountiful grape yields and we able to harvest a more normal amount of fruit from this vineyard section where yields are always meager.
Not only is this a vineyard selection, but it is also winemaker Bruce McGuire’s selection of barrels showing the greatest flavor intensity from our Wente Clone Block. The wine was aged 10 months in eleven barrels, uncracked and sur lees. Chardonnay showing the depth and richness of this wine is a special treat with rich foods such as pork roast, lobster or salmon. Also try it as an appetite inducing pre-meal delicacy.
This wine should show full development in 2009 and be a delight through 2011.
261 cases produced. Retail 40.00(750ml) To order
We maintain two other blogs, both of which are called Out of the Box. Our oldest one is for the Wendy Foster Clothing stores and the purpose is to show the newest fashions as they arrive, thus Out of the Box.
The other is for the Upstairs Home Gallery which is an unusual and eclectic collection for the home. This blog, also called Out of the Box, is of particular interest as the Holiday Season approaches. We carry links on the sidebar but we thought it worthwhile to bring it to your attention.
Both blogs, as is the winery blog, are refreshed constantly.
Winemaker Bruce McGuire jumped at the chance to make his first Nebbiolo back in 1998 when a small amount became available from the Stolpman Vineyard out in Ballard Canyon. Bruce did not get a chance to make a second edition until this 2004 vintage when a small amont was available from this vineyard, a vineyard rapidly gaining a good reputation for Italian varieties.
Nebbiolo is a true vintners challenge.Often described as the noblest grape of Italy, it is fond in the northern Piedmont region and is most familiar when bottled as Barolo and Barbaresco. One of the most finicky grapes to grow, Nebbiolo will reward careful site selection with big beautiful wines. Should the soil, exposure, or climate be less than perfect the vintner is handed truckloads of frustration in the form of under ripe grapes and thin, uninteresting wines.
The very high tannin and acid found in this grape meant a long time in the barrel (bottled in June of 2006) and then almost a year and a half of cellar time in the bottle before Bruce deemed the 2004 Nebbiolo ready for release. The tannins will continue to resolve and flavors will further develop through 2011. Try this beauty with a big dish of white truffle pasta or experiment with a variety of artisan cheeses from the Piedmont region.
2004 Stolpman Vineyard Nebbiolo: Suggested Retail 30.00 (750ml)
To order
Today was the last day of harvest for Santa Barbara Winery. The last load of Chardonnay grapes came in this morning. It was also a very busy day in the Tasting Room and while customers were being attended, just behind, in the barrel room, Tyler was struggling moving barrels in place.
And Cameron, who had assisted in the harvest, changed his clothes put on a red jacket and helped out in the Tasting Room. Cameron’s mother, who lives in Florida, when she saw him in the harvest slideshow on the web, reacted like all good mothers everywhere — “Cameron, you need a haircut!”.
With the end of harvest we prepare for winter and next year’s crop. Compost on the weak areas — discing then seeding for a cover crop. The compost is applied only to the weaker areas in order to balance the block and even ripening. The cover crop protects from erosion.
It’s pretty unbelievable that we are a full week into November. Harvest is coming to an end, and we are now getting ready for the holidays. Many of you will be entertaining friends and family and are probably starting to think about which wines will be best suited for your holiday meal. With the variety of flavors present in Thanksgiving dinner, you should look for versatility as well as intensity and complexity to stand up to the culinary competition. You want a wine with a solid acidic backbone to cut the rich flavors and aromas that uniquely present themselves on Thanksgiving Day.
In my opinion Pinot Noir is the most food friendly wine because of its complex red berry flavors and aromas, its mild tannins, moderate alcohol, and lengthy acidity. Its light to medium body and hints of subtle oakiness help make it “the little black dress” of wine and food pairing (as theatrically quoted by our Assistant Winemaker Ryan Ralston).
When choosing a white wine I would recommend a light and delicate Reisling. Its intrinsic acidity showcases and enhances the complex and slightly sweet flavors of turkey, cranberry sauce, root vegetables, sweet potatoes and yams. When choosing a Reisling note that its diversity comes from the range of sweetness (measured by residual sugar) of the varietal. Vegetables that are sweet or imply sweetness are a lovely pair with Reisling.
Another thing to keep in mind when entertaining is the temperature at which you serve your wines. White wines are best served chilled but not glacially cold. Red wines, especially those that are lighter to medium bodied, are best when served at a cool cellar temperature (60-65 degrees). Because of the slightly higher alcohol and acidity that our terroir provides, Pinots will benefit from being served at below room temperature. The higher acidity and freshness of our wines complement sweeter lighter flavored meats and pair well with a mass majority of anything served.
Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery
This week we are picking Chardonnay from our neighbor, Hilltop Ranch. Hilltop Ranch has 32 acres of Chardonnay which we have purchased for many years. As a good neighbor, we go through their property to access our vineyard on the north side of the river. This is an older vineyard, close to 30 years, and it has been upgraded in the past few years using a modern trellis system producing an excellent fruit.
Since they do not pick at night their second picking, about 7 tons, is stored in our large walk-in cooler overnight, while the first load picked early, also 7 tons, is processed at the winery.
All our white wines are made at the Santa Barbara Winery which as an urban winery poses unique problems but also advantages. The main problem, of course, is traffic but the advantages — services, power and delivery — compensate.
The slideshow — from picking to pressing. You can enlarge the image by clicking it (it may take a little practice).
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