Monthly Archive for February, 2009

A little more on Petite Sirah

Published on February 26, 2009 in Joanie Hudson and Petite Sirah. 0 Comments Tags: , , , , , , .

Last night I attended the packed Wednesday Wine and Dine at Spiritland Bistro for which the night’s featured wine was Petite Sirah.  Everybody totes along a bottle (or two) of Petite Sirah (no rules, other than it has to be Petite Sirah).  I brought our two most recent, and only, vertical vintages of Thompson Vineyard Petite Sirah, 2005 and 2006. 

Craig Jaffurs of Jaffurs Wine Cellars spoke about the varietal between courses of wontons, venison riblets, and molten chocolate cake.  I wasn’t aware how rare it is to find the varietal outside of California.  Though it technically is a Rhone varietal, everything about it is American.  Jaffurs’ wife called it “Manifest Destiny in a glass.”  Big, plump, extracted, juicy, fruit forward… all of these adjectives demand some meat to go alongside the hearty glass of vino.  A cross between Peloursin and Syrah, has yielded a wine that can be found in hot spots all over California. 

If you have a bottle of the 2005 Santa Barbara Winery Petite Sirah at home, it is drinking very nicely right now.  It definitely benefits from some time in the decanter to allow it to open up…

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

Bud Break

Published on February 24, 2009 in Growth Cycle and Joanie Hudson. 0 Comments Tags: , , , , , , .

Our urban winery’s location does not allow me to have a hands on monitoring of what goes on in the vineyard on a day to day basis.  I do know that right now is an exciting time for growers as spring is near and bud break is just around the corner.  Perennial plants (such as grapevines) bloom and mature over spring and summer then go dormant every autumn and winter after harvest.  Spring marks the first emergence of the shoots that will grow to bear grapes by September.  This can be a nerve racking time for winemakers whose first thought on very cold nights in spring is frost damage.  Once bud break occurs, the flowerings are vulnerable to frost damage.  

Frost occurs when the plant and grapes are colder than the surrounding air when temperatures are close to freezing.  So when we have very cold nights, temperatures dip down and bring the temperature of the buds down with them, as the air warms back up sometimes the grape can’t quite keep up, and this causes frost damage on the vines.  This type of damage affects yields and has the potential to drastically reduce fall harvest.   When this occurs, it takes extremely dedicated vineyard management to maintain quality.  

Hopes are very high for a great 2009 vintage in Santa Barbara County, and its beginning is just around the corner…

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

Great British Cheeses

Published on February 22, 2009 in Joanie Hudson and Santa Barbara Winery. 0 Comments Tags: , .

Looking to broaden your cheese vocabulary by region?  Great British Cheeses is a current favorite of our gift shop books because of its regional focus and depth. 

In this guide, author Jenny Linford discusses how to choose and enjoy over 300 classic and regional cheeses. 

From the introduction…

From a young and fresh Cornish Yarg to a rich and complex Stilton, celebrate the variety, quality and pure culinary pleasure of great British cheeses.

Discover everything you ever wanted to know about cheese from detailed profiles of over 300 types from around Britain and Ireland. You’ll discover a range of the finest farmhouse produce and follow the traditional methods of how cheese is made.

Plus, trace its colourful history, get advice on serving and how to put together an impressive cheese board and find out what to buy where, from specialist cheese shops to websites. 

Get a grasp on the growing British industry by reading this great little book…

Great British Cheeses, 18.00 in the Santa Barbara Winery tasting room.

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

What is Petite Sirah?

Published on February 22, 2009 in Joanie Hudson and Petite Sirah. 0 Comments Tags: , , , , , , .

As if trying to learn about all of the varieties of wine out there wasn’t confusing enough, consumers are slapped with different names for the same varietal (Syrah and Shiraz) and in the case of Petite Sirah, a similar name as a distinctive yet related varietal, Syrah. 

Petite Sirah is the offspring of Syrah, but they are in fact two distinct varieties (notice also the different spelling of Sirah and Syrah).  Petite Sirah comes from a cross between Syrah and Peloursin, with half of its DNA from one varietal and half from the other.  Recent DNA research at UC Davis determined that Petite Sirah is actually just another name for the varietal known as Durif. 

Today California and Australia are the two largest producers of the varietal whose sturdy vines thrive in a multitude of soil types.  Dry climates are preferred as the tightly packed grape clusters are susceptible to rot and mold if they get wet. 

Visually Petite Sirah produces very dark red wines, frequently described as inky, extracted, almost black.  Side by side comparisons of Petite Sirah and Syrah will really demonstrate this difference in pigment.  Lip smacking tannins are rich and structured, holding the spicy and plummy flavors in place for years in the cellar. 

A wonderful resource to learn more about Petite Sirah can be found at P.S. I Love You, a website devoted exclusively to the “promotion, education, and legitimazation of Petite Sirah as a noble varietal, with a special emphasis on its terroir uniqueness.”

2006 Santa Barbara Winery Petite Sirah Thompson Vineyard, 28.00

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

Reading a California Wine Label

Published on February 16, 2009 in Joanie Hudson. 0 Comments Tags: , , , .

Wine consumers have a varying knowledge of the product at hand.  Some of us know that we love Chardonnay, some of us can take that a step further and know that we love unoaked Chardonnay, Santa Barbara County Chardonnay, or specifically vineyard designated Santa Barbara County Chardonnay.  Reading a wine label can be a daunting task for some of us who know that we love wine, but just aren’t as book smart or vocab savvy as others.  This is great for the diverse world of wine consumption as the fact of the matter is that you don’t have to know what tannins are to know that you love what you’re drinking.

Curious what all of that extra text on your California wine label means?  Here is a helpful and straightforward short video to help you discriminate and start an inner dialogue about the types of wines that you enjoy.

Reading a California Wine Label

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

Wines and Wineries of Californias Central Coast

Published on February 16, 2009 in Joanie Hudson and Tasting Room. 0 Comments Tags: , , , .

I recently came across a great book review on Wines and Wineries of California’s Central Coast, a comprehensive guide from Monterey to Santa Barbara that we have in the winery shop.  I am always interested to see how different authors are able to interpret and lay out our growing region, and this is a great guide, particularly for the traveling wine taster.

The book consists of a very good 30-page introduction and a main section with winery profiles. The latter is divided into three parts, each focusing on a separate county: Monterey, San Luis Obispo and Santa Barbara. Each of these contains its own detailed introduction, while appendices list Central Coast sub-appellations and few grayscale maps follow.

Ausmus goes into considerable depth in the introduction, discussing the genesis of the region’s gross geology and how that affects the climate and the soils. He also argues for redefining the Central Coast AVA by dividing it into three sections: North-, Mid- and South-Central Coast — essentially following county boundaries. Besides validating the scope of the book, this attempts to clarify the region’s identity and make it more understandable to the consumer.

Click here to read more

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

Late Harvest Wines and Port

Published on February 13, 2009 in Joanie Hudson. 0 Comments Tags: , , , , , , .

A lot of times when we pour our Zinfandel Essence (a Late Harvest style Zinfandel) in the tasting room I get asked if it is a Port or a Port-style wine.  Port has become somewhat synonymous when referring to dessert wines in some circles.  It’s not like the terms Late Harvest and Botrytis get thrown around to describe a dessert wine, particularly because nobody wants to think about mildew or fungus having a part in the wine production.  

Chocolate and Port is a classic pairing, but is it?  In some cases, yes, but a milk chocolate Hershey’s bar paired with an overly sweet Port may make you think twice about that general statement.  For me, I like my dessert wine to be sweeter than dessert, a general rule of thumb when pairing.  So I personally would say that dark semisweet chocolate and Port are really the classic match, not just any chocolate.  

When comparing Port to Late Harvest wines, one of the most important differences is that Port is fortified, while Late Harvest wines are not.  Therefore, the Port wines are higher in alcohol.  Also, Port must come from Portugal to be really called by that name, just as Burgundy or Bordeaux must come from specific areas in France to have the privilege to use those names on the label.  I have had plenty of fortified dessert wines from California, particularly from the Napa Valley region, but they cannot call or label themselves at Port because of where they were produced and where the grapes come from.  

Late Harvest wines are made from Botrytis, aka noble rot.  This fungus basically punctures holes into the skin of the grapes, causing them to dehydrate and thereby concentrate the sugars and fruit acids.  Sauternes is a classic example of the results of this process.  There is no added alcohol in the Late Harvest wines, only the alcohol produced by the grape fermentation.    

We produce a Late Harvest Riesling, a Late Harvest Zinfandel, and a Late Harvest Sauvignon Blanc.  

For those of you who love or are interested in learning more about Port, check out www.fortheloveofport.com

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery

Santa Barbara Winery New Release

Published on February 12, 2009 in Negrette and Wine News. 0 Comments Tags: , , , , , , .

Joughin Vineyard 2006 Negrette

Attention Joughin Vineyard Negrette fans and interested bystanders! This is the last vintage of Negrette to be produced as Mr. Joughin tired of seeing his labors not be rewarded by fruit.

Truth be told, we are also big fans of the delicious dark berry character found in this wine, but with misfortune ranging from extreme deer predation to frost susceptibly we could not fault the decision to yank these particular vines.

Negrette traces its origins to the warm climate area north of Toulouse in southwestern France where it is known for its dark color and fragrant berry aroma and flavor. The warmer climate around Los Olivos combined with a relatively long growing season yields a Negrette with interesting flavor and a touch more complexity than one usually finds with this grape.

Bruce made 12 barrels of this wine utilzing a mix of American and Hungarian oak of which 25% was new Hungarian barrels. The barrel aging added a little spice and body to further compliment food.

Another easy wine to pair with washed rind cheeses; it would also be a good choice for hearty Mexican cuisine or Bistro style fare. Paring with food is highly recommended to cut the firm acid, bottle aging will most likely be rewarded in 2011.
Suggested retail: 24.00/750ml
To Order:

Last Day of Shipping for V Day

Published on February 11, 2009 in Joanie Hudson and Tasting Room. 0 Comments Tags: , , , , .

Today is our last day of shipping before Valentine’s weekend to get your gifts to you using our standard 2 Day 9.50 rate (Priority rates apply if you order tomorrow).  We are always saving that special bottle of wine for the most important days and important people in our lives (usually the two happen to come together).  Wine, for good reason, is a traditionally commemorative beverage that brings people together, to the table, in front of the fire, our out to a picnic.  What I am trying to say is that Valentine’s Day gives us that extra push that we sometimes need to open up nice bottles that we have been saving, and then replace them to be saved for the next occasion.  

Valentine’s Day gifts that we have been selling this week include pink and red bowed woodboxes containing a bottle or two of wine, our dry style 2007 Rose of Syrah, Wine-filled chocolates, custom made gift baskets, and late harvest/dessert wines.  Every one of these items can be shipped to arrive in your hands by Friday if you order by mid afternoon today (Wednesday).  

Today we will also begin pouring our special Valentine’s Day tasting list for visitors to the winery.  This limited time selection will be poured through Monday the 16th.  Happy Valentine’s Day!

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery