Los Alamos’ Thompson Vineyard is where we source Pinot Gris, Petite Sirah, and some Chardonnay. I took the hour long trip up to the steep sloped vineyard to check out grapes yesterday evening and got to walk through Syrah, Grenache, Petite Sirah, Mouvedre, Grenache Blanc, Pinot Gris and Chardonnay vines. To get to Thompson Vineyard, which is planted to 37 acres, you take the 101 north from Santa Barbara to Alisos Canyon Road. They are one of the most respected vineyards in the valley and consistently produce richly concentrated wines because of their low tonnage per acre that is farmed.
Walking through the vineyard you can see that each winery who sources fruit from there farms there fruit to their own specific standards. Clusters hang from the vines like Christmas ornaments, heavy and tugging their support vines down with them. Clusters such as Grenache have berries so tightly pressed together they look like they are about to pop. Pulling individual grapes from the clusters we could see how some are riper than others at this point when harvest has started for some, but will continue through as late as November. We used a tool called a Refractometer to test brix (sugar levels) in the grapes, which increase as the grapes get riper and is a huge determining factor when winemakers are deciding when to pick. Another test is acidity (or pH). Acidity is higher when the pH number is lower. That tangy liveliness that you get from the fruit is reflective of the acidity in the fruit, which is result in a more vibrant wine. On the flip side grapes can be undesirably flabby and lacking character if they don’t develop properly.
Right now all of the vines are netted so that the birds don’t pick at the tiny berries. We found and a released a hawk that was caught inside of the nets and it calmly glided out to freedom. While Thompson got hit hard by frost damage this year, everything that remains in the vineyard looks beautiful. The Petite Sirah berries were my favorite, with skins that are thinner and softer than Syrah, yet have more tannin. If you are curious, Petite Sirah berries are about the same size as Syrah and possess a deep inky purple color.
If you ever have the opportunity to go on a vineyard trip, take it. Being able to identify the site where your wine comes from adds to the tasting experience.
Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery
Last night Santa Barbara Winery hosted a benefit for Heal the Ocean put on by Mom’s In Motion, which is a social network connecting Moms through fitness and philanthropy. What began in 1999 as a group of Moms training together to complete a local triathalon is now a global network with members all over the world. Each MIM team supports a local philanthropy in their community.
A $30 ticket helped to raise funds for Heal the Ocean, but the real money raiser was the silent auction held at white linen tablecloth covered tables in the barrel room. Heal the Ocean is a very relevant charity for those of us Santa Barbara locals as its main concern is keeping the ocean clean. The organization focuses on wastewater infrastructure - sewers and septic systems (ie. reduction in use of septics and elimination of ocean dumping).
Trips to Mexico, Jaqua bath product gift baskets, and personalized initial necklaces made by our neighbor and owner of the Italian Pottery Outlet (19 Helena Ave.), were auctioned off while guests nibbled on hors d’oeuvres and sipped wine from our tasting list. Wines poured included our 2007 Sauvignon Blanc, 2006 Chardonnay, 2007 Rose of Syrah, 2005 Sangiovese, 2006 Syrah, and 2005 Lagrein. The Sauvignon Blanc and the Sangiovese were most popular among guests.
With harvest coming up in September we will not have access to the barrel room for events as the grapes are top priority, but these summertime events are fun to do while we can. If you are interested in hosting private events in our facility call the tasting room to schedule (805-963-3633).
Moms in Motion
Heal the Ocean
Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery.
The vines are hedged several times during the growing season to prevent the canes from falling over the training wires and shading the grapes. Both vertical and lateral canes are cut.
The photos show the vineyard from the upper northern shelf, the winery is in the background. Enrique, the vineyard foreman, is hedging the Syrah, our oldest block, planted in 1972 and still producing our finest Syrah. In the first photo this block stands out for the row spacing. In the 1970s we planted in 12 foot rows, because narrower tractors were not available. Today as we re-plant the old vineyard rows are 6 feet.
Click images to enlarge:
A view of the Lafond Vineyards taken today June 7, 2008. In the foreground our older vineyard on the north side of the Santa Ynez river And in the background on the south side of the river the newer vineyard and the winery. By clicking the image and enlarging it you can barely distinguish it up against the hills. In between our neighbor Hilltop Vineyards which supplies us with Chardonnay and some Syrah. The Santa Rita Hills have turned brown, as they always do in June, and the river, although there is a flow, is easy to cross with our tractors and ATVs.
Click image to enlarge:
Santa Barbara Winery Santa Ynez Valley 2006 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 2006, Bruce crafted a blend of about two-thirds cool climate Lafond Vineyard and neighboring Hill Top Ranch in the Santa Rita Hills with one-third warm climate Joughin Vineyard near Los Olivos. Most of the wine aged in small 60 gallon barrels as Syrah benefits from ample barrel aging. “Our yields were below average this vintage, but flavor concentration is above average…really a great year for quality” notes Bruce. In the bottle, we will guess that 2010 will see full flavor development but 2012 could be the real target. Pair with rustic fare, grilled meats, and washed rind cheeses.
Price: 18.00/750ml
To Order:
Mass market American “blush” wines that were popular in the 1970s are a far cry from the dry and refreshing Rosés being produced today in California, Spain, Italy, and southwest France. These pink wines are not to be confused with the cloying sweetness of grocery store boxed wines. The resurgence of dry style Rosés in California has resulted in the production of a variety of styles that are a playful alternative for the summertime.
But what makes these wines pink? How are they different from red and white wines? I hear these questions often. Red wines get their deep color and tannin from being fermented on their skins to extract color and tannin. White wines are produced by immediately pressing the juice off of the skin to minimize contact between the two. The next step is to ferment the freshly squeezed grape juice (aka the must). During Rosé wine production, the juice is left in contact with the red skins for a short amount of time (anywhere from one to three days) resulting in its characteristic pink color. Fermentation continues as a white wine, usually carried out in stainless steel tanks. Rosés can be made from any variety of red grape — Syrah, Grenache, and Pinot Noir are popular here in Santa Barbara County.
Rose wines possess characteristics of white wine, making them popular as temperatures rise. Stainless steel fermentation results in pleasantly light and crisp fruit qualities. They are extremely versatile — popular by the glass as well as to accompany summer meals. I personally think that Rosé wines can e drank all year round, especially in California because they also complement a variety of fall and winter root vegetables.
Our 2007 Rosé of Syrah is the fifth vintage Bruce McGuire
has produced with grapes from the Hilltop Ranch vineyard in the Santa Rita Hills. It is made from 100% Syrah grapes. Plump strawberry and orange peel aromas are emerging with an extremely refreshing mid-palate fruit explosion and crisp acidity.
Joanie Hudson, Assistant Santa Barbara Winery Tasting Room Manager
Open House
Saturday January 26, 2008
From 10:00-5:00
2006 SRH Wines
This is an opportunity to try all three 2006 SRH wines — Pinot Noir, Syrah and Chardonnay — together. All these wines come from vineyards in the Santa Rita Hills district (thus SRH) and the majority from our own Lafond Vineyard. The wines are still young and will continue to develop with aging but with six months in the bottle we think they are already fabulous.
Manager Mirella Valdez, as always, will provide cheese, bread and some desserts to accompany the wines. With the recent rains the hills are green, the air is crisp and it should be a great day.
Tell a Friend:
Recent Comments