Nestled in the Santa Rita Hills of the western Santa Ynez Valley, Lafond Vineyard is ideally situated to produce Pinot Noir exhibiting
the unique and exotic flavor profile one finds in only a few regions of the world.
Specific areas within our vineyard exhibit elevated concentration and complexity due to soil and exposure to the elements. We have also planted eight distinct clones of Pinot Noir, each with subtle differences in flavor and aroma.
The Lafond Vineyard Pinot Noir is Winemaker Bruce McGuire’s selection of those vines that fully express the character found in our vineyard.
The 2006 Pinot Noir was harvested on ten days from September 24 th to October 2nd. 2006 yielded an average crop size with small clusters. Bruce chose four clones from five of the least vigorous vineyard lots (clones 667, 777, 115, and 4) to make this highly structrued wine.
He experimented with parallel shoot positioning, which showed very well, increasing succulence and fruit intensity. The potential of this Pinot Noir should start to show itself as soon as 2009 with aging rewarded through 2013.
The complexity and depth of flavor make this Pinot Noir a great match with savory foods such as lamb, Copper River salmon, hearty sushi, and dark mushroom dishes.
Suggested Retail 48.00/750ml
To order:
My dear friend Phoebe Lapine has a great blog on cooking / creating dining experiences / food and wine pairing. She recently visited and we had the opportunity to taste through various stages of white wine fermentation down at Santa Barbara Winery (she visited during Harvest 2009). I sent her home with a bottle of 07 Santa Barbara Winery Chardonnay, and in a Phoebe-like fashion, she created a fantastic recipe to pair with the wine.
Here is the link to her website (Big Girls, Small Kitchen: A Guide to Quarter Life Cooking) with the posting. I recommend checking out her site as it is a truly voyeuristic glimpse into the her life experiences through cooking. She is working on a book, and I can’t wait to read it when it comes out. I love her use of the phrase ‘quarter life cooking.’
Her post also really hits home for me because I truly believe that wine better experienced when there is a real story behind it. That story can include and interesting history, personal experiences with the wine, or having friends who have their hands in the production process.
2007 Santa Barbara Winery Chardonnay
We washed this meal down with a bottle of Chardonnay I brought back from my day trip to Santa Barbara. My friend Joanie works for the winery and took me through the whole process of how this particular chardonnay was made. Things always taste a little better once you understand where they came from, but regardless, this is a delicious mid-level wine, and one I will be buying again in the near future.
Joanie Hudson, Director of National and International Marketing, Santa Barbara Winery / Lafond Winery & Vineyards
Just a quick jaunt up the Central Coast’s windy, coastal cliff enclosed 1 Highway, lies Big Sur. Known for its awe inspiring California and Pacific Ocean views, it is a great spot to escape and relax. The Big Sur Bakery (tucked behind a gas station) is a classic spot in the area to grab a bite, and the house that the business has flourished within was built in 1936. We just got their cookbook into the Santa Barbara Winery Tasting Room, and since taking it home a couple of weeks ago I haven’t stopped cooking out of it.
The Big Sur Bakery Cookbook – A Year in the Life of a Restaurant
“The Big Sur Bakery Cookbook tells the compelling story of the people and community that created that rare beauty: a great restaurant with soul. This book perfectly captures the spirit and passion of Michelle, Philip, and Michael, their food, and the grandeur of the California Coast.” (David Kinch, chef/owner of Manresa Restaurant )
“This is not just another restaurant cookbook. In it, every dish comes enriched with a tale. . . . No matter where you live, through these recipes and stories you’ll experience the exquisite food and soulful charm that is Big Sur Bakery.” (Nancy Silverton, chef/founder of La Brea Bakery and chef/owner of Mozza )
Product Description
Here from the celebrated California restaurant Big Sur Bakery is a stunningly photographed cookbook showcasing seasonal ingredients, local vintners, fishermen, and farmers—and the food that makes the Big Sur Bakery unique.
Come pick up a copy at your next tasting! Wine Club Members receive 20% off of purchase.
Winemaker Bruce McGuire was able to travel throughout western Santa Barbara County choosing several vineyards (including Scheid Vineyard up in Monterey County) for this multi-vineyard blend.
These vineyards meet Bruce’s standards for viticultural practices and growing conditions suitable to make this full-bodied yet eminently approachable Chardonnay. All the grapes for this wine were pressed as whole clusters and 55% of the wine fermented in stainless steel without undergoing malolactic frementation.
These two steps lend brightness to the fruit intensity that then integrates with the mouth pleasing weight and supple flavors enhanced by barrel fermentation. Our Santa Barbara County Chardonnay is a good all around choice to satisfy a wide variety of foods.
With enough structure to age for five to seven years, we think this wine is very enjoyable two years after the vintage year. This is truly a Santa Barbara County blend from warmer Los Alamos to cooler Sta. Rita Hills.
This nicely balanced wine is a great choice for service with roast chicken, sea bass, and pasta. Try with a mixed fruit and nut platter featuring a selection of light to mild semi hard cheeses.
Suggested Retail: 15.00/750ml
To Order: Santa Barbara Winery
Click images to enlarge:
Chocolate Pairing – 6 wines and 6 different chocolates, paired by manager Suzanne Firzgerald, was very successful. Although, after 6 truffles no one was very interested in buying more chocolates.
The chocolates were made the day before by chocolatier Jean-Michel of ‘Chocolats du Cali’ in their Carpinteria location. It is an event that we are sure to repeat. If you missed this one and would like to be notified the next time call us at 805 963 3633 or send us an Email.
California’s 2009 grape harvest is the second largest in history according to a recent article from the LA Times.
Wineries in the state crushed 3.7 million tons of grapes last year, up about 20% compared with a relatively light 2008, and nearing the record 2005 harvest.
All major varietals showed growth, with chardonnay leading the pack in volume at about 726,000 tons, up 28% from the 2008 harvest. Pinot grigio, at 145,330 tons, boasted the largest percentage increase — up 61% compared with the year before.
The preliminary numbers are part of an annual report released by the California Department of Food and Agriculture and the U.S. Department of Agriculture.
The increase is expected to slow competition from out-of-state wineries, which benefited from a slow 2008, said John Ciatti, partner in the Ciatti Co. grape and wine brokerage.
Joanie Hudson, Director of National and International Marketing, Santa Barbara Winery / Lafond Winery & Vineyards
Here’s a link to a great new business related website a couple of my friends started.
NewBizViews
NewBizViews (NBV) is dedicated to creating a dialogue about new business trends among young professionals. We try to provide a middle ground between traditional publications and open-forum business blogs through peer-reviewed content presented in a relaxed and interactive format.
Our site is organized around the passions and interests of our editors and contributors. Because each member of the NBV team brings a different viewpoint and set of interests, the thread that holds everything together is our perspective on the news.
Our pieces are forward-looking, focusing on innovative business models, emerging secular trends and new approaches to fields like finance, social enterprise, media and business policy.
Feel free to follow us online, or better yet, join the discussion by contributing a post. Just send us the content and we’ll have you up and engaged in the conversation in no time.
Uncorked: The “New Normal” in the Wine Industry
…
Wine will always be sold, and consumption is on the rise if anything, but the market has shifted and price point has become and will continue to be much more important as competition floods in. Greater focus on efficiency, packaging, branding, and down-and-dirty hand selling is becoming an industry standard that will surely lead the way to a new era in the wine industry….
Joanie Hudson, Director of National and International Marketing, Santa Barbara Winery / Lafond Winery & Vineyards
Nestled in the Santa Rita Hills of the western Santa Ynez Valley, Lafond Vineyard is ideally situated to produce Pinot Noir exhibiting
Recent Comments