Fires and Wine

Harvest is officially in full swing, and along with it comes fire season here in California. As of this writing, we’re approaching 1 million acres burned this year. That's a fourfold increase from a year ago and well above the five-year average—with still months to go before winter hopefully dampens the landscape. It's a stark reminder of how vulnerable we are to Mother Nature in an industry already at the mercy of the elements.

Two key factors contributing to the increased frequency and severity of wildfires are rising global temperatures and insufficient forest management. In just a decade, from 2010 to 2020, the acreage burned in California jumped from 132,000 to a staggering 3.2 million acres. Unfortunately, many of these fires are happening near prime grape-growing regions, putting vineyards at risk.

Two of the most destructive wildfires in California’s history—the Atlas Fire in 2017 and the Glass Fire in 2020—both ravaged Napa Valley. They destroyed thousands of acres of vineyards and reduced numerous wineries to ashes. But the damage goes beyond the visible destruction of land and structures. One of the most severe yet often overlooked consequences of wildfires on the wine industry is smoke taint, an issue that can ruin entire vintages.

The Challenge of Smoke Taint in Winemaking

Smoke taint occurs as grapes begin veraison, the phase when they start ripening. Volatile chemicals in smoke bind to the grape skins, ultimately affecting the winemaking process and resulting in undesirable aromas and flavors in the finished wine. Wineries are often left with tough decisions: source grapes from unaffected regions, skip the vintage, or try to mitigate the smoke taint if it's not too severe. For example, after the Atlas and Glass fires, many Northern California wineries sourced fruit from the Central Coast, where the grapes remained largely unaffected.

The increasing intensity and frequency of wildfires raises an important question: What’s next for the California wine industry, and how can it adapt to this new reality?

Adapting to a New Reality

While it may seem that well-established wineries with deep pockets can weather these challenges, that assumption overlooks two critical points. First, the frequency of fires is stacking one smoke-tainted year on top of another, which can spell disaster even for financially secure wineries. Second, despite the perception of affluence, many wineries operate on thin margins. Compounding the problem are declining wine sales and an oversupply in the market, making it harder to absorb the costs associated with wildfire damage.

These pressures are leading many vineyard owners to rethink how they manage their land. While organic farming practices are highly valued, some landowners are reconsidering their strategies and are increasingly looking to methods like controlled burns to manage fire risks around their vineyards.

Controlled burns—deliberate, low-intensity fires—are a centuries-old technique used to clear dry, fire-prone vegetation. Our hope is that California will continue and even ramp up the use of controlled burns, reducing the risk of catastrophic wildfires. While eradicating wildfires altogether may be impossible, managing and mitigating them can become a new reality, especially in a state that continues to set new fire records every year.

Uncorked

Presqu’ile Pinot Noir

Coming from Presqu’ile’s Santa Maria vineyard, this Pinot Noir does an excellent job at representing the area with bright earthy notes. Preqsqu’ile focuses on cool climate wines and this wine is no exception. It’s on the lighter side of a Pinot Noir and pairs nicely with any type of BBQ poultry you want to grill up for the summer.

Nose: Vanilla, oak, cherry, earth

Palette: Mushroom, strawberry, cherry, raspberry

Pairs well with: BBQ poultry

Available at: El Rancho, bottle shop, most local Pavillions

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What’s Happening

Harvest is here which means no shortage of events over the next couple months. Pick and choose wisely!

• Brander Harvest Festival: Grape stomping, music, wine, and Argentine BBQ. What more could you want. Swing by Brander this September 14th for their harvest party with tickets costing $75.

• Champagne Bergére tasting with Renegade Wines: Bubbles makes everything better. Taste through a range of Champagnes from the house of Champagne Bergére on September 24th. Call Renegade wines at 805-568-1961 to reserve your spot for $25.

• Harvest Jubilee at Melville: Enjoy Melville’s 25th harvest Jubilee on September 28th for $75. BBQ, Wine, and Music.

• Dragonette Wine Dinner: Enjoy the evening at Rare Society in Santa Barbara for a wine dinner tasting through Dragonette’s lineup of wines. Tickets cost $150 inclusive of meal and wine on October 17th.

• Harvest Dinner at Easy Street Wine Company: With food from Clean Slate in Solvang, and multiple wineries pouring from the area, enjoy an evening celebrating harvest. The celebration takes place October 19th and tickets are $150.

• Taste of Santa Ynez Valley: Again, one of the best events of the year to kick off harvest. From September 26th - 29th take your pick of events from wine dinners, tastings, or even ceramics classes for a custom wine glass. Tickets range from $35 to $150+ depending on the event.

• Santa Barbara Vintners Festival: Celebrate Harvest at Vega Vineyard with one of the bigger parties of the year. Sample through more than 40 wineries, and try bites from more than 20 local restaurants. Tickets are $125.

QUIZ: Which central coast region suits you best?

Q1: When choosing a winery to go to, what is most important?
A. A good view
B. Sunshine and clear skies
C. A cozy atmosphere
D. Lots of different varietals to try

Q2: What are you listening to on your way to the next wine tasting?
A. Something groovy that I can jam to like Casey Jones by Grateful Dead
B. I prefer the country classics…anything by Dolly, Straight, or Cash
C. Something country, but make it modern like I Had Some Help by Post Malone ft. Morgan Wallen
D. An electronic beat with R&B vocals like places to be by Fred Again.., Anderson .Paak, and CHIKA

Q3: How do you like your reds?
A. Light and elegant
B. Big and jammy
C. Vibrant and spicy
D. Fresh and natural

Q4: Your ideal wine country picnic…
A. Fresh sushi
B. Tacos, por favor
C. Charcuterie board of local goods
D. BBQ tri tip sandwich

Q5: Crikey, mate! Which animal would you be most excited to spot in the wild?
A. The California condor
B. A wild boar
C. An elephant seal
D. A humpback whale

Q6: If you aren’t drinking wine, what’s filling your cup?
A. Uhm, sparkling wine?
B. A cocktail
C. Cider
D. Craft beer

Q7: Uh-oh, you’ve made a wrong turn on the way to your next wine tasting and now you’re lost. What do you do?
A. Take the scenic route and arrive a bit late to your appointment.
B. Continue on the road less traveled and find a new winery to try.
C. Retrace your steps and get back to the route.
D. Trusty maps will always reroute you, right?!

Q8: How are you spending your evening after a day of wine tasting?
A. Reading a book by the fireplace
B. Stargazing
C. Making s’mores around the bonfire
D. Live music out on the town

If you answered mostly A’s, you belong in…MONTEREY. Where stunning landscapes serve as a backdrop for classic wines. Monterey has a quintessentially laid back California vibe that welcomes a refreshing glass of wine. It’s difficult to leave after meandering through Carmel Valley or along the Santa Lucia Highlands.

If you answered mostly B’s, you belong in…PASO ROBLES. With its rural charm and warm weather, Paso has much to offer. Big wines with lots of corners to explore, it’s a region that will surely make you want to pull on your boots and cheers with your neighbor.

If you answered mostly C’s, you belong in…SAN LUIS OBISPO. It’s a place that manages to make everyone feel right at home. There’s heaps of local, creative energy amongst the rolling green hills of SLO and no fuss, genuine wines go down all too easy.

If you answered mostly D’s, you belong in…SANTA BARBARA. Diverse scenery and proximity to the city makes Santa Barbara an action packed wine destination. Multiple different microclimates means you’ll never get bored of drinking the same varietals and there’s always a new adventure just up the road.

Uncorked

Story of Soil Pinot Noir

Women owned and known for minimal intervention wines, this Pinot Noir from Story of Soil highlights the authentic style of head winemaker Jessica Gasca. Most of her wines are focused on single vineyards vs blends, which we think gives the drinker a unique sense of place with all of her wines. This Pinot Noir from Santa Maria is no different.

Nose: Oak, strawberry, cola

Palette: Raspberry, cranberry, cherry

Pairs well with: Grilled pork chops

Available at: Meritage Wine Market in downtown Santa Barbara, Story of Soil tasting room in Los Olivos

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What’s Happening

• Rosé and Oysters at Talbott Vineyards: Fancy yourself some oysters? Swing by Talbott Vineyards in Carmel to celebrate the release of their new rosé with some oysters. Tickets are $65 with the event taking place from 11AM - 6PM on Saturday, June 8th.

• Los Olivos Lemonade Stand for Fishing Childhood Cancer: Hydrate between tasting rooms on Saturday June 8th while supporting children with cancer. Swing by Solminer on Saturday to support the cause. The linked Instagram post also allows you to donate if you can’t make it out.

• Lunch with Ebony SLO: Dine at Center of Effort with Ebony SLO hosting a lunch pop up. The prix fixe menu is $65 per person with the event taking place Saturday June 8th.

• Santa Barbara Surf Film Festival with Sea Creatures: Love to watch cool surf videos while sipping on fine wine (us too). Swing by downtown Santa Barbara for the annual Surf Film Festival Saturday June 7th - 8th where Sea Creatures will be pouring for the event.

• Los Olivos Jazz and Olive Fest: One of the biggest events of the year in Los Olivos, the annual Jazz and Olive Festival this Saturday, June 8th. Tickets are $100 and there will be 20+ vendors pouring.

• Alternative Tastes Wine Festival: Don’t like the usual varietals? Swing by the Alternative Tastes Wine Festival on Saturday, June 8th to try some more untraditional varietals from the Paso Robles region. Tickets are $75.

• Allan Hancock West Coast College & University Wine Festival: Get a taste of some of the best west coast wineries at Allan Hancock college this Saturday June 8th. Each university will also be featuring their wine making programs for potential students.

• Frequency Wines x Barbareño: Join Frequency Wines at Barbareño for some live music and tri tip sandwiches this Sunday, June 9th. There’s no cost to join.

• Drake Whitcraft Tasting at The Good Land Wine Shop: Join Drake Whitcraft of Whitcraft Wines at The Good Land Wine Shop on Tuesday, June 11th at 6PM. The tasting is $25.

• Cuyama Buckhorn Wine Diner with Marbeso: Fancy a quick road trip? Head over to Cuyama Buckhorn for a wine dinner featuring Marbeso Wines winemaker Colin McNany. The event is June 15th for $85 / person and you can always stay the night if you need to.

• Summer BBQ Open House at Zaca Mesa: Join Zaca Mesa Winery for a Father’s Day BBQ meal and some bold reds. Cost is the price of a tasting ($25) and takes place all day Saturday, June 15th.

• Papas and Polo: Celebrate fathers day with some Polo and wine. Flying goat cellars will be pouring at this event on Sunday June 16th from 10:30AM - 12PM.

• Two Harbors Wine Fest: It’s the fucking Catalina wine mixer…sort of. On Saturday, June 22nd enjoy a beach side wine event at Two Harbors on Catalina Island. It’s sure to be a party. Tickets start at $89.

Looking to expand your palette and try something new? This issue features three varietals that we think are up and coming. Get ahead of the trend and let us know your opinions…seriously, reach out and tell us if you think they’re the next big thing or just a fad! And maybe you’ll see the varietals at one of the many events we’ve shared in this issue as well.

3 Varietals Gaining Popularity

We’ve been noticing certain varietals pop up more and more lately on the central coast market. While none of these are new to the world of wine, they are relatively new to vineyards here in California. It’s exciting to see local wines evolve. It’s the non-traditional, experimental mindset that makes the central coast such a unique growing area, especially compared to more rigidly regulated old world wines!

Aligoté

Word on the street is that quite a few central coast vineyards are starting to plant Aligoté, which makes sense since it doesn’t mind the cool weather that coastal vineyards typically have. Aligoté comes from the Burgundy region of France and has sat in the shadows of the ever popular Chardonnay. But it really deserves a spotlight of its own.

Aligoté produces light, high acid white wines with notes of underripe stone fruits, green apple, white flowers, and flinty minerality. Overall, its a mouthwatering wine that is said to be similar to Chenin Blanc. You could even use Aligoté to try your hand at bartending. Pour some crème de cassis and top it up with Aligoté to make a traditional French apéritif called Kir. Voila!

Some producers on the central coast making Aligoté are Presqu'ile Winery and Calera. Alma Rosa Winery and The Hilt have recently planted Aligoté, so we should see a vintage in the near future.

Gamay

Hailing from Beaujolais, Gamay has become a great companion to many traditional Pinot producers along the coast. And that’s not by coincidence. Once called “the poor man’s Pinot” for its similarities to the famed varietal, it’s no longer being looked down upon as second tier. Considering the sometimes eye watering price of Pinot Noir these days, Gamay is often much more affordable and packs just as much punch.

Typically known for being more light bodied, it can be filled with notes of cherry, black currant, raspberry, and strawberries. All flavor profiles you’ll be familiar with if you’re already a Pinot lover. Where Gamay does outshine it’s cousin, is in its versatility. A winemaker can wield it to produce different flavors and even produce chilled versions that are perfect for a hot midsummer day.

Some producers on the central coast making Gamay are La Bas, Donnachadh, Mr. Brightside Wine, Pali Wine Co., Scar of the Sea, Lucy Wines, and the Uncorked bottle of week by Holus Bolus down below!

Vin Gris

Upgrade your typical rosé for some vin gris! Vin Gris, like rosé, isn’t actually a varietal, but rather a style of winemaking made from red grapes. In fact, one of most common varietals vin gris is made from is Gamay! You will also see vin gris made from Pinot Noir or Grenache.

Unlike rosé, vin gris spends basically no time on the skins before it is pressed and fermented and, as a result, has almost no color to it. This is where it gets its name from, meaning gray wine in French. While gray wine isn’t the most attractive name, vin gris is attractive in so many other wines. It’s generally a modestly priced wine that is extremely refreshing, an ideal summer sipper.

Some producers on the central coast making vin gris are Sea Creatures Wine, Alma Rosa Winery, Birichino, Solomon Hills Estate, and Stolpman Vineyards.

Uncorked

The Joy Fantastic Gamay

Like many other vineyards along the central coast, The Joy Fantastic Vineyard grafted some Pinot Noir over to Gamay and haven’t looked back since. The Vineyard is in Sta. Rita Hills and, with 25% whole cluster inclusion, shows off a bright, yet spicy palette that the area is known for. With certifications and years of experience, winemakers, Peter and Amy, are a wealth of knowledge and have the best attitude! They have a super fun and approachable side label called Wineslut and make wine exclusively for the Hollywood Bowl.

Nose: freshly picked raspberries

Palette: red currant, white pepper

Pairs well with: roasted eggplant, chicken tagine with apricots and olives

Available at: Holus Bolus tasting room in Los Olivos, Meritage Wine Market in Santa Barbara

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P.S. They also have an absolutely hilarious Instagram account called @amys_tasting_room_diaries

What’s Happening

There’s a lot of events happening over the weekend for the Taste of Santa Barbara celebrating Santa Barbara wine and food. We’ve featured just a few below but to see the full list go here.

• Taste of Santa Barbara Soirée: With a lineup of multiple local chefs and wines highlighting the region, this is one of the standout events of the weekend this Friday, May 17th. Tickets start at $200 per person.

• Bodega Rosé Release Party: Free to attend, swing by Bodega in Los Alamos Thursday, May 23rd to sample their new rosé from 5-8 PM. Food will be provided by Priedite BBQ and the event will also feature some other local rosés.

• Downtown Santa Cruz Wine Walk: Sample local wines from the Santa Cruz mountains as you stroll through downtown. Tickets are $40 with over 10 participating wineries.

• Las Cumbres Ranch Tour: Ever wondered what it takes to run a regenerative cattle farm? Take a tour of Santa Barbara local Las Cumbres ranch for $30 per person this Sunday, May 19th. Wine from Casa Dumetz and burgers made from the ranch’s cattle will conclude the tour.

• Paso Wine Fest: One of the biggest wine festivals of the year is taking place this weekend from May 16th - May 19th. It’s the Paso Wine Fest! Tickets for the main tasting event are $175 per person, but be sure to check out all the smaller events going on too.

• Rosé & Pizza Party at Foxen: Swing by the shack at Foxen 7200 for a rosé and pizza party on May 26th. There’s no cost to attend.

Cheers!

Issue #31

While dead yeast cells may not sound like the most attractive topic to discuss in this week’s issue, they are to thank for luscious Chards and elegant bubbles…both perfect for an upcoming Mother’s day brunch! Get the run down on lees and see if you can taste the effects of aging wine on the lees with our bottle of the week.

Where Yeast Goes to Die

Lees are dead yeast cells from the fermentation process. When there's no more sugar in the juice to convert to alcohol the yeast will die off and fall to the bottom of the vessel. Lees look like a cloudy puddle, a wine soup, a yeasty graveyard!

Wine is often racked off the lees from one vessel to another: after initial cold settling when the grapes are first processed, once fermentation has been completed, or sometimes just when the wine is smelling a bit reductive and needs some quick exposure to oxygen, for example. Wine can also be left on the lees intentionally during aging for anywhere from 12-36+ months. The lees are even periodically stirred around within a barrel to reintegrate with the wine for a bit, a process called bâtonnage.

By keeping the wine on the lees (“sur lie” if you're French and/or fancy), you manage to add complexity to the texture of the wine. All of the proteins being stored in the dead yeast cells create a creamier, more round mouthfeel. They also aid in integrating the oak with the wine, this way your wine has subtleties of oak rather than tasting like you’re licking the barrel. The proteins in lees highlight desirable, bread-like or nutty aromas and soften tannins. For these reasons, leaving wine on the lees is a common winemaking strategy in white varietals like Chardonnay (buttery, California cougar juice and Burgundian Chablis alike) and sparkling wines. As an added bonus the proteins in the lees absorb excess oxygen, maintaining color and freshness!

Uncorked

Roblar Chardonnay Platinum

Take a look at the aromas below…this wine was aged on the lees! It also has the minerality that is distinct to the Santa Rita Hills. If you are in the Santa Ynez Valley, sit under the wisteria covered pergola at Roblar and enjoy wine and a farm to table food menu directly from the property. Honorable mention for their 2021 Chardonnay Gold, which is another fantastic representation of wine made sur lie.

Nose: brioche, apricot, toasted marshmallow, lemon curd

Palette: flint, white peach, baked apple

Pairs well with: Dungeness crab & Meyer lemon risotto straight from Roblar’s current seasonal menu

Available at: You can find Roblar Chardonnay’s in select grocery stores, but to purchase the platinum or gold editions you will need to visit them in person or order via their site.

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What’s Happening

• Sip ‘n’ Saunter SLO: This weekend on May 5th browse through downtown SLO while sipping on wines from the region. Tickets are $75.

• Roar and Pour at SB Zoo: The annual event at the Santa Barbara Zoo is taking place this Saturday May 4th with over 30 participating wineries. Tickets are $95.

• First Saturday at Carr Winery: Stop by Carr Winery in Santa Ynez for First Saturday May 4th featuring live music, tacos and $10 glasses. Admission is free.

• Ozomalti at Presqu’ile Winery: See the grammy award winning band perform at Presqu’ile winery in Santa Maria. The concert is Friday May 3rd with tickets costing $35.

• Full Sensory Sip & Paint with Crush It: Loved out last interview with Crush It? Join the Crush It ladies for a paint and sip session for mothers day on May 12th. Taste through a flight of Santa Barbara Wines while doing your best Van Gough impression. Tickets are $75 with the event held at SB Wine Collective.

• Wine Down Wednesdays at La Lieff: Every third Wednesday through summer grab a glass of wine and listen to some beats in the funk zone at La Lieff wines. No tickets necessary and first event is May 15th.

• Sipping on the Sea with Sanford: Like sailing and being on the water while drinking wine? Jump on board with Sipping on the Sea at the SB Sailing center all summer long. The first event is May 16th with Sanford Wines. Tickets are $85.

• Taste of Santa Barbara: The week long food and wine event is coming up. Jump on getting tickets early to your favorite events for the week starting May 13th.

This issue features two absolute wine rockstars, Allie and Julia, of Crush It Wine Education. They both have a wealth of experience and knowledge to share! And, as always, we’ve uncorked a delightful bottle of wine and listed some fantastic events to round out your April.

Interview with Crush It Wine Education

After sitting down with Allie and Julia, creators of Crush It Wine Education, we decided they are our wine fairy godmothers. They can teach you relevant and interesting information through their podcast episodes and live virtual classes. They can help you purchase wine for your next soirée through their wine shop. And they can even help you plan and host that soirée! Bibbidi bobbidi boo, Crush It has your back for all things wine and we are happy to introduce you to them in this week’s interview. Enjoy!

Q: Why don’t you introduce yourselves and tell us how you each got into wine?

Allie: I'm Allie, I grew up in Santa Barbara in a wine family. My parents were part of a home winemaking label up on Mountain Drive. It was one of the first home winemaking operations here in the county.

My dad had a business in Santa Barbara called Wine Keeper, where he built wine storage, cabinets, and all that stuff. He was tangentially in the wine industry but ended up being really good friends with Sanford of Sanford and Benedict. One of my parents first dates was helping plant the Sanford & Benedict Vineyard. So I have been deeply involved in wine my whole life. I was on my dad's shoulders at three years old demanding to taste the barrels. I definitely had a very different experience growing up, compared to the average kid.

As an adult I ended up in school in LA, but I would come home every summer. When I turned 21, I needed a summer job and tasting rooms made the most sense. That’s when I started working for Margerum and Au Bon Climat. Then, once I finished college, I did not want to stay in LA, so I moved back to Santa Barbara. I thought, “Well, I like wine. I can do this. This can be my thing!”

Julie: My path was a bit more windy. I did not grow up in a wine family. My mom still drinks boxed wine. She thinks my taste is too hoity toity or fancy and my dad was more of the cheap Scotch type of guy. In college I was studying science and the plan was to go to medical school, but I didn't end up doing that. When I turned 21 I found a wine store called High Time Liquor. I bought a book from there called “How to Taste Wine” and I just started buying wine on their weekly specials and tasting it. After my 21st birthday I came to Santa Barbara and I went to Curtis Winery. I asked 100 questions and they're like, “Are you in the wine industry?”

I was like, “No. I have no clue about any of it.”

Years later, I was in the Peace Corps and we were playing this game where you had to say what you would do for a living if you weren't doing what you were currently doing. My first thought was, “I want to be a winemaker.” I was maybe 25 or 26 at the time and I had no idea how to make that happen. But I ended up going to France and I got to do a vintage in Bordeaux and that was it, I was hooked.

When I came home, I worked my way toward the wine industry. Being a science nerd I decided I'd wanted a master's degree and studied in Switzerland. It kicked my butt. When I came home I started working for Allie in tasting rooms. I would do a vintage every year in different wineries. I worked in probably 10 different wineries around the Santa Ynez Valley. But I started making my own wine almost right away in small batches. A barrel here, a barrel there. Eventually I landed where I am today. It took me 8 to 10 years to get into the wine industry officially, but took me most of my life to get here.

Q: How would you describe Crush It? You both seem able to juggle a lot within the brand.

A: That's a great question. It’s always something we're trying to refine. We consider ourselves a full spectrum wine education company. Our first goal is wine education, and to get people to be more comfortable in wine in casual settings. We're not trying to certify anyone to be Sommelier or give you a certificate or anything. We just want normal people who are interested in wine to be able to learn a little bit more about it and to feel comfortable talking about it.

We think the wine industry can be very intimidating and closed off if you're not part of it. There's a lot of vocabulary that goes along with it, there's a lot of big words, and if you don't know what people are saying it's really easy to say, “This isn't for me.” We do a bunch of different stuff in service of that, which is why it's hard to pin down, but getting people comfortable with wine is the overarching theme. We also have an online wine store where we very purposefully pick different wines, with the intention of introducing people to something new. The education comes with those bottles in the form of classes, events, and podcasts.

Q: How did you both come up with the idea to start Crush It?

Julie: Allie and I were working in a tasting room and we naturally had a lot of downtime. One day I was toying around with the idea that people just really need a little bit of extra wine education and they'd be happier and more functional with wine. We were kind of tired of saying the same thing over and over again. So I went to Allie and asked “Would you be interested in starting a wine education company?” And she immediately said, “Yes.”

Allie: We had a very slow start for what the company would be and what it would look like. We struggled early on to define where we would fit in Santa Barbara and how we would do what we wanted to do.

It took a while to conceptually test out different things. We tried different classes, different formats. Being a teacher is a huge skill and neither of us are trained as teachers. So it took a while for us to figure out how to be most effective.

Julie: We've approached it in many different ways. You can experience something in person, listen to a podcast, you can reach out and interact with us, or do classes online. And I think that's the difference…we're not just throwing out vocabulary or producing Instagram content. We want a more concrete version for people to engage with learning.

Allie: When we first started taking Crush It very seriously, we had a bunch of different in person classes lined up in early 2020. COVID hit and we realized quickly that that was not happening. So we pivoted and switched to remote classes. We were partnering with our friends, Aaron and Geena, from Wine Cult because we didn't have a wine license at the time. They could sell the wine we featured and so we did classes with them throughout all of 2020.

In 2021, we started thinking about the podcast more because we liked the format. That was always something we had in the back of our minds, to establish ourselves locally first with classes and then expand with the podcast.

Q: Do you have a favorite episode of your podcast to date?

Allie: I really like our Rioja episode. I had just gotten to visit a winery there, so I liked their story and how it was a little more personal. I also just think that it is a really cool winery. It was R. López de Heredia. I listened back to that episode and I was like, “This was a good episode. I like it.”

Julie: I like our orange wine episode because I think it was one of the most informative. It's one of the most popular episodes we’ve had. It was a cool concept to touch on and I enjoyed doing some research about the the ancient ways wine had been made. There's just so much history the more you dig in. It includes the Romans the Phoenicians and it shows how everything is cyclical.

Allie: In general, I like our podcast because it makes the content more approachable. We have a whole list of topics that we're going to do next. We have a good idea of why we want to talk about certain concepts, but then we actually have to research an episode and find stories that are interesting. And I feel like we get to learn a lot in the process as well. I don't know everything about everything, right? It's a fun way for us to to learn more and it sinks in more than when I was studying for my Somm test.

Q: Beyond the podcast and wine education focus, you also make your own wine correct?

Julie: One harvest, the winery I was working at had some leftover grapes. So I asked if I could have them and took two white trash cans filled with the grapes in my car. I strapped them in the back of my Volkswagon and drove them to my friend’s garage in Santa Barbara. We foot stomped them with yellow jackets flying all around us.

Then there was some Syrah that was literally going to be dumped down the drain and I said again, “Can I take that?” So I filled up the trash can again, drove down the 154 with the trash can full of liquid, and I made it, mostly in-tact. These were my first projects that were all on my own. And the wine didn't suck, it was actually pretty good. Every year after that, I tried to make something. At some point we started buying grapes by the half ton and started doing little projects.

Q: Do you have any favorite regions or varietals that you’re partial towards?

Julie: Germany and Champagne come to mind. We tend to like the same wines.

Allie: I don’t know if I have a favorite. I love Italy and Italian wines. Lately I’ve been gravitating towards high acid, white wines. I’ve really been liking Chenin Blanc.

Julie: And we’re able to produce some great Chenin out of Santa Barbara. Jurassic Park and Camp 4 vineyards have some great Chenin. And there's different styles: skin contact, very austere, more approachable. I think the first Chenin Blanc I ever had was from Jurassic Park. Carbonic wines are also really fun. I enjoy them because I don't drink a lot of heavier reds in general. They’re chillable and easy. You can drink them anytime and they are carbonic wines in all different varieties. You can have a Sangiovese or Cab Franc or even a Pinot.

Q: A hot topic issue within the wine industry has been the steady decrease in wine consumption, specifically with younger generations. Do you see Crush It helping to reverse that trend?

Allie: I see a lot of younger people just straight up not drinking alcohol, which is a really interesting trend. I do think education plays a huge part. And I think part of what we're trying to do, and what a lot of people are trying to do, is make the wine industry less stuffy. We want less of the stereotypical older white men in their cellar pulling out first growth Bordeaux's and thinking that’s the epitome of good wine. Our whole concept is that you can drink what you like, and let us teach you a little bit along the way so that you have some sort of arsenal and confidence going out and looking for wine.

Good wine doesn't have to be crazy expensive. Good wine doesn't have to be something that's in a dusty cellar that costs $400 a bottle. It can be whatever you want it to be. You can buy a bottle for $15 and open it with your friends on the beach. It doesn’t need to be a grand experience. This is why I think more producers are putting good wine in cans. I think that makes it seem more accessible and more casual. Wine doesn’t need to be so revered and fancy. It's just a beverage.

Also, if you're trying to be more mindful of your consumption then wine, to me, is the best way to do that. Find the one you really like and rather than just throwing it back, learn about it. There's so much to learn with wine and so many interesting stories with wine.

Julie: I think it's about bridging the gap. I work with a lot of younger people and they like to drink, but they like kombucha or maybe a seltzer. Even though they're going to get drunk, they are thinking about their health a little more. They're thinking about lower carbs or calories. They're thinking about how much they're taking in. And that's again, back to knowing what you're getting.

Some of it is monetary as well. I can go have a beer at the brewery for $5 or $6. Not all people can afford to go taste and explore wine. So how do you access that new market?

Allie: The wine industry as a whole is lacking in any sort of outreach to new consumers. Why aren't you interested in wine? Why aren't you coming in for tastings? How can I make my brand more accessible?

A lot of other alcohol industries, like beer for example, have collective groups that are lobbying on behalf of their industry. They have agencies that are a conglomeration of brands, all spending money towards that initiative. The wine industry does not have that and is falling behind because of it.

Q: What’s on the horizon for Crush It that you’re excited about?

Allie: We want to get the word out more, build our community, and keep doing what we're doing. We are going to have some more digital products coming out…more online courses so there's a way for people to learn on their own schedule!

Julie: We want to be an access point for people that are curious and want to learn. I would really like to be that person that I wish I had when I was 21. There's a lot of information online. But I think what makes us unique is that we have a very diversified perspective.

Allie: We’re focusing more on our Wine Society, it comes with three bottles of wine. The Wine Society is an easy way for someone who's 21 and doesn’t even know where to start to get into wine. We're trying to have more entry point products that allow you to start tasting wines and have a little adventure at your local store.

Q: Lastly, what’s the best way for people to support you?

A: I think a good way to support us is to follow us on social media. But also check out our website, which is crushitwineeducation.com, and get on our mailing list. You’ll find out about what events we are doing and any new things that are coming out. And if you do nothing else, please follow our podcast!

Huge thank you to Julia and Allie for taking the time to sit down and chat with us. Be sure to follow them on Instagram, check out their podcast, and see what events they have coming up.

Uncorked

Casita de Bravo Chenin Blanc

Husband and wife duo, Megan & Fabian Bravo, aim to express their home of Santa Barbara County through their wines and this Chenin Blanc is the perfect example of that. It comes from Tres Hermañas Vineyard and was hand harvested, with love.

Nose: jasmine, Meyer lemon

Palette: white peach, pear, crisp minerality

Pairs well with: lemon garlic chicken thighs

Available at: Los Olivos Wine Merchant & Cafe, Clean Slate Wine Bar in Solvang

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What’s Happening

• Meritage Spring Grand Tasting: “There have been some fantastic bottles that we've come across recently that are just so good we want everyone to taste them! We're pulling around 60 of these wines for you to try at this open-house style, walk-around tasting accompanied by food and live music!” Join the party for $75/ticket at SOhO Restaurant & Music Club in downtown Santa Barbara on Saturday, April 20th from 12-3 pm.

• Natural Coast Festival: Fancy exploring the natural wine scene up and down the coast? Join Satellite SB for their second annual Natural Coast festival featuring wineries from Paso to Santa Barbara (including quite a few folks we’ve interviewed!). Tickets are $65 and the event will be hosted at their second location on Haley Street Saturday April 20th.

• Taste of Pismo: “The 19th Annual Taste of Pismo will be held on Saturday, April 20th from 1:00 - 4:00 pm. This annual event is the premier culinary, wine and beer event on the Central Coast.” Leave the pets and kiddos at home for this one and enjoy a date out. Tickets are $125/person.

• Alamar Wines Grand Opening: Enjoy music, small bites, and wine at the grand opening event for Alamar Wines in Paso Robles on Saturday, April 20th.

• Rosé the SLO Way: “Mark your calendars for the 3rd Annual Rosé the SLO Way – the ultimate pink party! Join us at Hotel SLO’s Garden Courtyard for a celebration of the latest vintage of Central Coast Rosé. 20 premier Rosé wines will be available to sample along with delectable savory creations. Best of all, proceeds from the event go to support Woods Humane Society and Cal Poly Scholarships.” Sunday, April 21st from 1-4 pm for $150/person

• Folded Hills Earth Day Hike and Tasting: “On Sunday, April 21st, join co-owner and founder, Kim Busch, for a special Earth Day hike. Starting at 9:30 am at our Farmstead, this fun morning will include a meet and greet with our new baby piglets, feeding the animals, and a little farm education. From there, we will head out on a casual hike! We will end at the private lake on the ranch to enjoy a tasting of newly released Folded Hills wines accompanied by light bites.” This event is in Buellton and is $60/person.

• Magical Mystery Tasting: Hosted by Coast Range in Solvang, join in on this celebration of local chefs, wine, breweries, and other libations. Tickets are $130 and include food and wine. Happening Tuesday April 23rd from 5-8PM.

• Angel Oak Wine Dinner: Ball out at the Ritz-Carlton Bacara in Goleta with a winemaker dinner featuring Matt Dees of The Hilt and Jonata wines. Angel Oak restaurant has crafted a luxurious food experience to pair with your wines. After tax and tip this event comes out to $251.06/person and it takes place on Friday, April 26th at 6:30 pm.

• Mini Music and Wine Fest: SBWE presents an epic one day festival featuring 3 local live bands, Kessler-Haak world class wines & smash burgers by Clean Slate Wine Bar! Get ready to boogie at Kessler-Haak Vineyard in Lompoc on Saturday, April 27th from 1 - 5 pm. Admission is $28/person and a portion of all proceeds go to the nonprofit Veggie Rescue.

• Annual Vineyard Hike at Zaca Mesa Winery: “Stroll along the roads, weave through our vineyard, and learn more about our estate history and winemaking legacy. Afterward, relax at our Grenache Blanc vineyard back at the winery for a complimentary wine tasting, with lunch available for purchase from Fire Brick Pizza. We encourage you to bring along your pets, too!” Sunday, April 28th from 10 am - 1 pm for $40/person

• Charcuterie Workshop & Tasting: “Elevate your culinary skills with Woodin You Like To Party's Charcuterie Class! Plus, savor the experience with three wine pairings tailored to complement your creations.As a delightful bonus, you can take home your expertly crafted board, complete with the etched Rancho Sisquoc logo, as a cherished souvenir!” Head to Rancho Sisquoc in Santa Maria on Sunday, April 28th at 11 am and learn a new hosting skill for $68/person.

Cheers!

Issue #29

Sometimes we like to switch up the countryside vineyard views for something a little more fresh and eclectic. Urban winemaking is gaining popularity all over the U.S., as it offers accessibility for more folks to enjoy wine and support the business; it’s a win, win!

In this week’s issue we highlight a unique urban wine tasting trail called Tin City and a wine we took home from our last visit there. Lastly, the end of March is shaping up to be a busy one, so check out the events coming up.

AVA Highlight (sorta):
Tin City, Paso Robles

While Tin City is not an official AVA, it is a small area in Paso Robles where you can find a ton of great wine! It is truly urban winemaking at its finest. Tin City is home to over 40 artisanal businesses, 28 of them being wineries/tasting rooms. Sweeping vineyard views are always enjoyable, but nothing quite beats the ability to saunter from tasting room to tasting room at your will.

Climate: Keeping in mind that Tin City isn’t necessarily where grapes are grown, this climate report is more for you to consider when you should plan your visit. Peak season in Paso Robles is from May to October. It can get real hot in Paso though, so we recommend a spring or late fall visit.

Soil: Just sidewalk here ;)

Varietals: One perk to an urban wine trail is that you will be able to drink a wide range of varietals. Most of these wineries are farming their grapes in Paso Robles districts, however some are also sourcing from down the coast in places such as Arroyo Grande and Santa Barbara County. This means you can find the Rhône varietals and big Cabs that Paso is known for, but can also sip on some Burgundian style wines like Pinot Noir. From what we saw, there are over 20 varietals represented in Tin City…something for everyone!

Visit: If you’re really trying to get the party started, start your day off at La Perdignus Wine with a chambong (Yes, that is champagne in a chuggable beer bong-like glass). Or just enjoy their flight and watch the train pass by. If you prefer a more private experience, try Desperada. It is open by appointment only and winemaker Vailia From specializes in Sauvignon Blanc, Italian varietals, and red blends.

For lunch, Etto is a must. It is an Italian eatery with a lovely ambiance and market attached. Of course the wine selection there is phenomenal! Finally, make your way to Sans Leige to enjoy wines that strike a balance between the traditional Rhône style and the freedoms of New World winemaking.

Tin City Cider is right next door, if your palette needs a break from wine at this point. Or if you’re ready for more (that’s the spirit!), some other honorable mentions include Field Recordings Winery and Union Sacre Winery.

When the urban scene begins to wear your soul down, don’t worry! You’re just a hop, skip, and a jump from one of Paso’s more traditional districts within the AVA, like the Adelaida District highlighted in Issue #25.

Uncorked

Sans Leige The Offering

Coming from an urban winery in, you guessed it, Tin City, this approachable blend is 44% Grenache, 36% Syrah, and 20% Mourvèdre. With a bit of whole cluster and a bit of new French oak, we find this wine to be a well balanced representation of 10 different sites.

Nose: oak, baking spices, chocolate, white pepper

Palette: cherry, blackberry, chocolate, sassafras

Pairs well with: shawarma

Available at: This wine is widely available online, but of course we prefer visiting the Sans Leige tasting room in Tin City.

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What’s Happening

• Rock 12 Distillery Anniversary Party: Celebrate one year of locally produced, wine-based booze in Lompoc on Friday, March 22nd from 4-7 pm. There will be cocktails, food, and live music and tickets are $35.

• TREAD Wine Release Event: “Embark on a culinary journey with curated wine pairings featuring your favorite TREAD wines, dishes from Crabby’s Crab Cakes & Seafood Delights, and live music from Erinn Alissa.” This party takes place on Saturday, March 23rd from 11 am-3 pm at Zaca Mesa Winery and attendance is free if you RSVP!

• Women of Wine Social: “Welcome to the Women of Wine Social event! Join us for an afternoon filled with delicious wines and great company. This event is all about celebrating and empowering women in the wine industry. The event will take place on Sun, Mar 24, 2024 at 3:00 PM at the beautiful Canary Hotel Rooftop. Ticket price includes charcuterie, cheese, live music, female vendors & of course wine tasting!” Only $25/ticket in downtown Santa Barbara!

• Longoria Wines Anniversary Party: Another 1 year anniversary party! Longoria has successfully been around for much longer than a year, but their Santa Barbara tasting room is turning 1. Celebrate on Sunday, March 24th from 4-6 pm for $30/ticket.

• Floraison Selections and Convivium Imports Portfolio Tasting: Taste over 20 wines (plus snacks!) at Satellite Santa Barbara’s Haley Street location with Dan Hess of Convivium Imports on Monday, March 25th from 4-6 pm for only $10.

• SB Funk Zone Live: This is the first of a new bimonthly tradition to get people together and appreciate the art, music, food, and libations that the Funk Zone has to offer! Participating venues will be open 5-8 pm on Friday, March 29th.

• Natural Coast Wine Festival: The second annual Natural Coast Wine Festival is back on April 20th in downtown Santa Barbara. Enjoy all the natural wine the central coast has to offer! Tickets go on sale April 1st.

• Outstanding in the Field: Outstanding in the Field hosts extra special wine and dine experiences and they have released their 2024 tour schedule. The events will take place from May through June, as well as October. These are truly one of a kind evenings in the most beautiful locations along the central coast. Tickets are on sale now and they always go quick!

Cheers!

Issue #28

This week begins Women’s History Month and with a higher percentage of female winemakers here on the central coast than most wine regions of the world, it is easy to showcase a handful of talented women winemakers in this weeks issue.

Don’t sleep on the event section this week…there’s a lot to look forward to over the next couple weeks as the season turns to spring and the days get longer.

The Matriarchs of Winemaking along the Central Coast

We’re celebrating International Women’s Day (Friday, March 8th) by featuring just a few of the many women who have had a massive impact on the wine industry of the central coast. Some may be familiar others new but all the women along the coast deserve some recognition this week. Introducing some bad ass chicks from Santa Barbara up to Monterey…

Lane Tanner of Lumen Wines

A chemist by trade, Lane fell into a job in the lab at Konocti Winery by accident which eventually led her to Firestone. From the mid to late 80’s she was one of the first ever independent female winemaker in Santa Barbara County.

Today she’s partnered with Will Henry crafting Lumen wines which is primarily known for low alcohol old world style wines. She built her reputation early on by focusing exclusively on Pinot Noir. But, more recently she’s been experimenting with a new label that adds ginger to wines to experiment with the flavor profile.

Visit Lumen

Kathy Joseph of Fiddlehead Cellars

We often like to highlight the many paths that individuals walk into wine and Kathy Joseph of Fiddlehead Cellars is no different. Originally Chicago born and raised she moved to California leaving a path of pre-med after discovering her passion for wine. She was one of the earliest wine makers in Santa Barbara County to discover the potential the Sta. Rita Hills held having begun to produce Pinot Noir and Sauvignon Blanc in 1989.

Today she’s begun experimenting with less “traditional” varietals that Santa Barbara is known for like Grüner Veltliner (and we’re personally big fans of). She was also the early owner of the now famed Fiddlestix vineyard that consistently produces high quality Pinot Noir.

Visit Fiddlehead

Signe Zoller - Paso Robles

Signe started making wine in the 80’s and was at the beginnings of Kendall Jackson when the winemaking team was still less than 10. Throughout her career she’s worked in nearly every wine region California has to offer. In addition, both the Paso Robles Wine Country Alliance and the Central Coast Winegrowers Association have named her “Winemaker of the Year.” Wanting to spread her love for winemaking to the next generation, Signe now primarily acts as a wine making consultant among many wine brands.

Marta Kraftzeck in Monterey

Marta has a background in botany but it was a trip to France in her 20’s that helped spark her interest in winemaking and viticulture. Starting int he 80’s she served as assistant winemaker at Monterey Peninsula Winery and later at Chateau Julien in Carmel Valley she became winemaker where she would stay for 20 years. During that time she was the only female winemaker in all of Monterey. Today she’s a renowned wine educator and winemaker at Scheid.

Visit Scheid

While these women were some of the original trailblazers, there are a plethora of women that are currently leading the modern winemaking scene! Learn who some of them are here and here.

Uncorked

Alma Rosa El Jabali Chardonnay

Keeping with the theme, this 2021 Chardonnay was produced by female winemaker, Samra Morris. She was born in Bosnia, as a child of war, and eventually made her way to Napa before landing in Santa Rita Hills. She is a bad ass winemaker! This whole cluster Chardonnay was aged in 46% new French oak.

Nose: honey, white flowers

Palette: coconut, green apple, slight minerality

Pairs well with: clam chowder, your favorite sushi roll

Available at: Alma Rosa tasting room in Solvang

View Wine

What’s Happening

• “at her table” Festival: From Friday, March 1st to Sunday, March 10th, the “at her table” festival will be putting on over 40 events between San Luis Obispo and Paso Robles to celebrate Women’s History Month! Check out the link for tickets, food and wine specials, and vacation packages.

• Women Winemakers and Culinarians Celebration: “The four-day celebration [March 6th-March 10th] will bring together a varied sampling of the County’s female winemakers in a show of support for each other, and other working women, world-wide;” There will be brunch, bubbles, tastings, and dinners across Santa Barbara County, so find an event that appeals to you!

• Winemaker Happy Hour with High Camp: Join High Camp winemakers Megan Mouren & Spencer Rawles on Wednesday, March 6th to taste through a flight of 3 wines and a snack. Hosted at Region in San Luis Obispo from 5-7 PM for$25/ticket.

• Women in Wine at Bodega: Head over to Bodega Los Alamos on Thursday, March 7th from 5-8PM to taste through wines made by local women winemakers including Amevive, A Tribute to Grace, and our recently featured Eislynn Wines, among others. Plus, it’s free to attend!

• Block Party with Midtown Wines: Midtown Wines will be pouring at this block party style event featuring art, music, food and more on Thursday, March 7th from 5-8 PM in downtown Santa Barbara.

• Pizza, Wine, & Metal at Revolver Pizza: A local SB metal band, Petrakor, is playing Sunday, March 10th at Revolver Pizza with Yata Eagle Wines at 7 PM. Wine starts flowing at 4 PM.

• Chardonnay Workshop at Center of Effort: “Our winemaker team will guide you through an in depth and hands on experience into our Chardonnay processing. Taste through the v.2023 Chardonnay straight from the barrel and learn about cellar techniques, blending and wine growing. Following the barrel tasting, enjoy a family style lunch on the patio paired with current release Chardonnay. $95 per person”

• Buellton Wine and Chili Festival: “We are “Bringing the Heat to St. Paddy’s Day” on Sunday, March 17th! We will have over 35 wineries, craft breweries, seltzers, ciders and spirit companies on site at Flying Flags RV Resort & Campground from 12 - 4:30 p.m.” $65/ticket online, $75/ticket at the door

Cheers!

Issue #27

First off, this issue introduces you to winemaker Emily Myers. She shares her favorite donut flavor and how she went from tech sales to the wine cellar. Then we feature a wine that is perfectly cozy with all the this rain we have been getting. We pay to live in California for that coastal sunshine, not these atmospheric rivers! But hey, it gives us an excuse to warm up with a bold red. And of course, there are some stellar multi-day events coming up to scope.

Interview with Eislynn Wines

In our time spent with Emily Myers, owner and winemaker of Eislynn Wines, we learned that nothing pairs better with Syrah than some good belly laughs. If Emily’s sparkling sense of humor doesn’t charm you, than her wines certainly will. In this interview you’ll learn how Emily’s journey started with a smutty book, evolved with the renunciation of a typical 9-5 office job, and has culminated with the creation of Eislynn Wines.

Q: Introduce yourself and your path into wine?

A: I’m Emily Meyers and I am the owner of Eislynn Wine Company. I'm originally from L.A. and Orange County, but attended UC Santa Barbara for college. My first job out of college was in tech sales and I had this idea from my parents that I was going to be really good at sales and make a lot of money, but I hated it. Just hated it. I hated every second of it. It was just the nature of sitting in front of a screen that I had trouble with. So, I started thinking about what else I could be doing and I had a friend I knew who was working in wine. She really enjoyed what she was doing and ended up giving me a weekend job at Grassini.

I then worked my way up to the GM over at Sol Miner for a couple years before 2020 happened and I realized that I was still sitting in front of a computer and not enjoying it. At that point I decided, come hell or high water I was going to do manual labor and work in production.

It ended up being perfect timing, as I met Ryan Roark who started Roark Wine Company. He needed somebody to help out doing a little bit of sales on the weekend and we completely hit it off. He started having me do some cellar work for him. And then, again, the timing was lucky because he took over as winemaker for Demetria.

I became his assistant winemaker for Roark Wine Company and he took me on as assistant for Demetria as well. I've been there ever since and still work for both companies. It is a lot going on, but I do cellar work happily.

When I got into the industry I immediately loved harvest so much and loved the manual labor. I love the feeling of doing something with your own hands. You feel a little bit closer to death than you did the day before because you're so worn out and beat. But that feeling just makes you feel more alive!

Q: What inspired you to start your own label?

A: Ryan and I were walking through the vineyard one day and Ryan asked me if I wanted to make my own wine. I was like, “No, no.” But then I thought about it more and asked myself, “Why did I say that?” And why was I so adamant about saying no? I realized that it was my thinking that starting your own label was what other people did, but not something that I do. I also realized that that's completely something that I could do, and I'm good at this and I will do it for myself. I changed my mindset on that…maybe it is time to have something that's completely mine. I make wine with people and I make wine for people, but I didn't have something that was completely my own.

I decided then that, at the end of the day, even if I start this, make my own wine, and and I don't like it, I don't have to do it anymore. But if I love it, then I have something that's completely mine. From soup to nuts everything is my say. And so it became this reclusive spot where I can just have all of my own ideas and it’s my own version of me time.

Q: Where did the name Eislynn come from?

A: Eislynn is my middle name that my mom gave me. She was reading a smutty romance novel when she was pregnant with me, called The Wolf and the Dove. The main character's name was Eislynn which I believe is a Gaelic name, but it's in the book spelled “A I S L I N” or some version of that. My mom decided to add an E and so she made it up a bit. I ended up reading it and I made my book club read that book. Then after we read it I told my mom that we all read it and she's like, “Oh, how was it I never actually finished it” (laughs).

I've also always hated the name Emily. There's literally millions of us you know, you're never the only Emily either at your place of work or school or anything. You're never the only one and I've never really felt like an Emily and Eislynn has just felt like this thing that I have that’s a bit of an alter ego or another version of me. I'm just figuring all this stuff out as I go and figuring out what I like in this industry. And especially in production it's so male dominated there can be so much impostor syndrome. God I feel like this has been a good practice for me to move away from my impostor syndrome and just be like “oh, there's no reason I can't do this right”.

Q: Are there any winemaking practices that you pull from working at Demetria?

A: Yeah, definitely. I feel like I've taken inspiration from both of the companies that I'm working with (Demetria and Roark Wine Co.). The focus across both companies is using good, high quality, ideally biodynamic or organic fruit…the best farming quality we can get our hands on. And then very low intervention across all the brands including Eislynn, meaning we only add low amounts of sulfur and that's it.

But Demetria is also beholden to its client base it has built up over the past 15 years. We have to make the wines taste a certain way or style. And then Roark has just the nature of Ryan Roark himself where the wines can be whatever he wants, and they can just be very devil may care and can be whatever he wants to make by the seat of his pants. He's much more of a creative wild type than I am. I'm a little bit more conservative. So I feel like my winemaking style is right in the middle. Still making a very clean, very low intervention, classical style. But every once in a while I'll get a little bit weird. Maybe leave something on the skins for longer, nothing too crazy but just taking the grapes for what they are and then not feeling beholden to any kind of winemaking style and doing what I want.

Q: So how would you describe your winemaking style?

A: I would say that what I aim to do is more traditional, old world traditional is what I would like to do ideally. And that's what I have been doing where I'm not adding any additives. Even starting in the vineyard looking for high quality fruit. I don't want to be looking for fruit because it's cheap and I can make more of a margin on the wine when I sell it. I want fruit that I believe in, and believe in the farming practices. I believe in being biodynamic and organic and all that. And again no additives, just sulfur, keeping it pure. I have no intention of being the “00” natural kind of winemaking style. I think it's a little too far out there on that spectrum for me. But it's a more traditional classical style of winemaking looking at the old world rule techniques.

Q: Today you’re focused on Syrah, but are there other varietals you’re planning to produce and what goes into choosing which varietals you focus on?

A: Syrah was an easy one, because it’s my favorite grape to drink. It’s also very forgiving to work with and it's very versatile. There's some grapes you work with where out in the vineyard there’s so many problems. Like with Pinot Noir, there's so many problems that go into that. it can be so finicky, but Syrah is so sturdy, it can go in so many different directions. I had access to really good Syrah so it was a no brainer slam dunk. So I did that in 2021 and 2023 I’m doing it again. And then I do Sauvignon Blanc, because that's my favorite white fruit, and again great to work with. I did some work with it at Grassini during my first harvest so Sauvignon Blanc I felt comfortable working with, and I love Sauvignon Blanc. I felt comfortable making it in a little bit of a less traditional method. I had it spend a solid few days on the skins this year. Nothing crazy. And again, this is another good example from Demetria. We made a direct press Sauvignon Blanc, but for Roark we made one that was two weeks on the skins and mine was four days. So blending a bit of the styles.

In the future I would love to do Cabernet with fruit from here, from this area. Chenin Blanc would be another one that would be really a fun one to add to the whites program but it is tricky to find. That's the problem finding the right fruit. I'd also love to work with something that I've never even heard of yet.

Q: Your website states that as a kid you wanted to work in a donut shop. Is this true? And what’s your favorite donut?

A: Yeah, it is true! I did want to be a donut man. Because we’d go to Winchell’s all the time. My parents would take us to Winchell’s before elementary school. For favorite donut oh my god. I don't know. I forget exactly what it's called because I feel like it's called different things but it's the chocolate bar but it has to be a firm one like it's almost crunchy with a deep fried chocolate glaze bar. I want to say they called it a buttermilk chocolate bar. It’s not the soft flat ones that's not it, it has to be the firm one with ridges.

Q: Why is the central coast special to you and your brand?

A: A big thing for me is that everything in my life feels real. I don't want to feel like I'm ever in a situation where I'm pretending to be something I'm not, or I’m playing a game. That's part of the reason that the sales thing in software didn't work out. Compared to some other regions, like Napa for example, this region is very real. The people here are very real and there’s this sense of community where we all support each other. There's very little bullshit. It's just everyone enjoying each other and helping each other out and that to me is really important. I also love that we have access to the fruit that we have. There is great quality fruit and a huge spectrum of varieties. We're very, very lucky to have that. But the main thing is the authentic people that we have and the culture that's here in the valley.

Q: Lastly, what’s the best way for people to support you?

A: Follow me on Instagram, visit my website, and tell your friends! Eislynn is available at Satellite in SB and I'm dropping off some wine at Clean Slate in Solvang as well.

Be sure to swing by some of your local wine shops to try Eislynn wines and keep a lookout here for future releases. Huge thanks to Emily and follow her on Instagram!

Uncorked

Azios Cellars godspeed. goodnight.

This wine comes from the Los Olivos District AVA and is comprised of 80% Sangiovese and 20% Syrah.

Nose: plum, tobacco, cherry

Palette: white pepper, cranberry, cherry, oak

Pairs well with: mushroom pizza, gnocchi in a sage and butter sauce, hearty bean soup

Available at: Good Land Wine Shop in Goleta, Sunburst Wine Bar in Carpinteria, Villa Wine Bar in Santa Barbara, plus this is such a steal on sale on the Azios Cellars website for $25

View Wine

What’s Happening

• Book Signing with Iris Duplanter Rideau: “Iris is not only an author, but became the first female African American winery owner in the United States when she founded Rideau Vineyard in Santa Ynez in 1997. Books will be available for purchase.” At La Lieff Wines in the funk zone of downtown Santa Barbara on Sunday, February 18th from 3-5 PM.

• Winemaker Pop Up with Dreamcôte Wine Co.: “Hey SLO town we are coming to you! We’ll be hanging with our friends over at Saints Barrel pouring you our newest lineup of fruit driven easy drinking wines! Join us on Wednesday, February 28th from 6-9 for a good time! Featuring oysters by Flying Colors Co. and live music by Kahonukai Boro.”

• World of Pinot: Choose from a plethora of seminars, tastings, luncheons, and dinner all in honor of the grape that is king, Pinot Noir. The celebrations are from Thursday, February 29th to Sunday, March 2nd at Bacara in Santa Barbara. Tickets are moving fast!

• “at her table” Festival: From Friday, March 1st to Sunday, March 10th, the “at her table” festival will be putting on over 40 events between San Luis Obispo and Paso Robles to celebrate Women’s History Month! Check out the link for tickets, food and wine specials, and vacation packages.

• Los Angeles Wine & Food Festival: Head down to Santa Monica for an incredible weekend of food and wine with legendary participating talent. Tickets range from $225-$700 and the festival takes place Friday, March 1st to Sunday, March 3rd.

• Wine Grower Dinner with Melville: “Join us on Tuesday, March 5th for a curated dinner with Chad Melville. Indulge in an exquisite five-course culinary experience paired with a selection of five Melville wines. Immerse yourself in the atmosphere at The Mission Club as you savor each moment of this elegant pairing.” Tickets are $125/person and the event starts at 6 PM.

• Women Winemakers and Culinarians Celebration: “The four-day celebration [March 6th-March 10th] will bring together a varied sampling of the County’s female winemakers in a show of support for each other, and other working women, world-wide;” There will be brunch, bubbles, tastings, and dinners across Santa Barbara County, so find an event that appeals to you!

Cheers!

Issue #26

In this issue we highlight the area that made us fall in love with the Paso Robles AVA, the Adelaida District.

Plus, events galore! Honestly, an absurd amount of events! Trade in the traditional Super Bowl beer for a glass of vino as you cheer on the San Francisco 49ers or the Kansas City Chiefs (or the Taylor Swift and Travis Kelce love story!!!).

Or pop open a bottle for a love story of your own this Valentine’s Day. No matter your relationship status, there is an event for you to celebrate the one true love in all of our lives…wine <3

AVA Highlight: Paso Robles

The Paso Robles AVA is on the inland side of the Santa Lucia mountains and was established in 1987. Paso is known best for its bold reds (mostly Cabernet Sauvignon and Merlot) and with more than 200 wineries to choose from, it makes sense that Paso was divided into eleven smaller territories back in 2014. On the western side of Paso Robles lies one of the eleven subregions in the AVA, the Adelaida District.

Climate: Warm days and cold nights produce ripe and jammy wines that will still maintain their freshness and acidity. In fact, the diurnal shift in Paso is the greatest in all of California. The Adelaida District in particular, is the dampest area of the AVA. The warm air of Paso rises and mixes with the cool air from the coast, creating fog. Depending on the varietal, grape growers can intentionally plant above or below the fog line.

Soil: The soil of the Adelaida District is comprised of white chalky rock from ancient marine sediment and lots of limestone. As you drive along the curvy roads, you’ll likely notice many of the wineries using the same limestone to wall their property. The limestone soil retains water well in the drier summer months that can often exceed 100°F (38°C) and also allows many of the vineyards in the area to be dry farmed. It is the limestone soil that can lead to more flavor, color, and texture concentration in the wines.

Varietals: In the Adelaida District you can expect to drink lush whites like Marsanne, Roussanne, and Viognier, big reds like Cabernet Sauvignon, and fresh Syrahs and Grenaches. While this district produces masterful Bordeaux style wines, it is also often compared to the world renowned Rhône region, Châteauneuf-du-Pape, due to similar soil types. The proprietors of Tablas Creek Vineyard also own Château de Beaucastel in Châteauneuf-du-Pape. They brought over cuttings from Châteauneuf-du-Pape to plant at Tablas and other surrounding vineyards as well!

Visit: Tablas Creek has paved the way for biodynamic, regenerative, and organic farming and while you are tasting there you will hear the sound of sheep baaaaaing in the near distance. Just across the way is Halter Ranch, a space dedicated to land, art, and high quality wine. Instead of sheep, look out for the beautiful black and white spotted guinea fowl. Other notable wineries to visit in the Adelaida District include MAHA Estate, Adelaida Vineyards & Winery, Alta Colina Vineyard & Winery, and Sixmilebridge (who are being featured at the Paso Robles Wine Merchant tonight! More details in the events section below.)

Uncorked

Tablas Creek Esprit De Tablas

Keeping with the Paso theme, this week we’re picking out one of our favorite wines from the region. The Esprit De Tablas from Tablas Creek is their flagship red blend and is comprised of Mourvedre, Syrah, Grenache, and Counoise. As mentioned in our AVA highlight, the vines that produced this wine were propagated from budwood cuttings from the Château de Beaucastel estate. Pick up a bottle and let us know what you think!

Nose: leather, cherry, raspberry

Palette: cherry, pepper, baking spices, licorice

Pairs well with: apricot glazed pork tenderloin or a rich beef stew

Available at: Sunburst Wine Bar in Carpinteria, select Albertsons and Whole Foods, Goodland Wine Shop,

View Wine

What’s Happening

• Paso Robles Wine Merchant Wednesday: On Wednesday, February 7th from 5:00-7:00 PM you can join the winemaker and assistant winemaker of Adelaida District based winery, Sixmilebridge, for a special flight at $25 plus bottle discounts. No RSVP necessary. Paso Robles Wine Merchant is also hosting a Valentine’s Day wine and food pairing dinner that is worth checking out!

• Wine and Truffle Pairing Party: Join WINECULT at Twenty-Four Blackbirds in downtown Santa Barbara for a chocolate and wine extravaganza on February, 9th from 5-8 PM! “Wine will be flowing, seasonal truffle flavors will be popping, and we'll be stocked with delicious Valentine's Day gifts to give to your love, your pal, or just for yourself.” No tickets necessary, just RSVP.

• The Garagiste Wine Festival: “The 10th Southern Exposure Garagiste Festival is returning to the quaint town of Solvang in February 2024 to give you rare access to the region's best small, hard-to-find winemakers.” With various events on both February 9th and 10th, tickets start at $79.

• Rainbow Mug Glazing at Bubble Shack: Tap into your artistic side with Community Clayworks as you glaze your own vibrant rainbow mug while sipping on the finest Fess Parker wine in Los Olivos. This event takes place on Saturday, February 10th from 12:00-3:00 PM for $42/person OR check out their pre-Valentine’s Day Sip-N-Spin event the night before for $90/person in Buellton. (Includes supplies to create your own piece of glazed pottery, a cheese platter, and chocolates. BYOB!)

• Superbowl Party at Buddy’s Wine Bar: “Brookline Pretzels is coming in with dips and pretzels galore as we watch, jeer and cheer for the other American pastime.” Break out your jersey on February 11th from 1-5 PM in Ventura.

• Spotlight on Sparkling Wines: “Join us at the Future Perfect Tasting Room in Los Olivos! In this seminar we'll discover and taste some of the finest sparkling wines from around the world that won't break the budget!” Monday, February 12 @ 6:00pm for $45.00/person “Attend with a Friend" and save $15 on two seats.

• Bright Spark Galentine’s Day Dinner: “We’re teaming up with our neighbors for a celebration of friendship, good food and drink! Natalie, of Wildflower Winery, and Blake and Christian of Balcom Canyon Cider are coming by the Brewery on February 13th to join Linzy & Tim of Bright Spark Brewing in a guided tasting and food pairing experience. Featuring Dessert by Jess of Awkward Pastry!” 6:30 PM for $68/ticket

• Galentine’s Wine and DIY Floral Arrangements at Wildflower Winery: “Join TWC for an evening filled with all things Galentine's on February 13th—wine by Natalie at Wildflower Winery, DIY floral bouquets (no experience needed), light bites, sweet treats by Skylar Bryce, and more.” 5:30-8:00 PM for $35/person

• Galentine’s Day Event at Fox Wine Co.: Join artist Danielle Renée in the Funk Zone area of downtown Santa Barbara for an enjoyable evening of painting and wine on February 13th from 5-8 PM. Tickets are between $10-35 depending on canvas size.

• Valentine’s Day Dinner at Buddy’s Wine Bar: “Seb's Woodfire is rolling out a 4 course prix-fixe menu with Skylar Bryce on desserts! Reserve your spot and join us on Valentine's Day for a delicious and cozy dinner at Buddy's.” There are 4 time slots for this dinner in Ventura and tickets are $95/person.

• Valentine’s Day Flight at Deep Sea: “Spend Valentine's Day sipping wine at our Deep Sea Santa Barbara Tasting Room. We will be offering a Valentine's Special Flight of 4 wines paired with mousse for $32 (Includes 2 tastings).” Make your reservation today by emailing Gillian@ConwayFamilyWines.com

• Sparkling Wine Paired Dinner: “Get your Very Limited tickets and bring your Gal/Pal/Valentine to Peasants FEAST in Solvang on February 14th at 6pm to enjoy an exclusive SPARKLING WINE Paired Dinner with these two Sensational Sparkling Wine Producers: Sunny Doench Stricker of Future Perfect and Laura Hughes of Loubud. The exquisite menu pairing will be curated by Peasants FEASTS' Chef de Cuisine Brendan Collins.” $145/person

• Valentine’s Day Dinner at Satellite: Reserve a spot for you and your honey to enjoy this all vegan, wine paired dinner at Satellite in downtown Santa Barbara this Valentine’s Day. There are two seatings and tickets are $85/person.

• Valentine’s Date Night at El Lugar Wines: “Valentine's Day date night includes your choice of one bottle of El Lugar wines, a beautiful cheese plate from Wren Foods, and a bouquet of fresh flowers from Noonan's Designs. This can be enjoyed in the tasting room or is available to pick-up on the go.” The tasting room is in San Luis Obispo and this package runs at $120 from February 14th-18th.

• Rhone Rangers Experience: “Taste 200+ wines from Rhone Rangers members from Paso Robles, Santa Barbara County, Monterey, Napa, Petaluma Gap, Sonoma, El Dorado, Lodi, Temecula, Oregon and Texas!” This event takes place at the Paso Robles Event Center on Sunday, February 18th and tickets start at $92.

• Saunters and Sips 2024: “Saunter & Sip your way through the Carousel House, Santa Barbara's stunning oceanfront venue. Our members will be pouring Rosés and delicious Sparkling wines with over 25 Sta. Rita Hills wineries showcase their current and new release wines. Lite bites from local restaurants and lively music round out our event for a lovely Spring afternoon at the beach.” This event takes place on April 13th from 2:30-5:30 PM with early bird pricing of $99/ticket ending February 18th!

Cheers!

Issue #25

Our interviews with winemakers took a brief pause while they were all elbow deep in grapes for harvest. But we’re excited to be back with a splash…introducing Jesse Cloutier of Sea Creatures Wine. If you have a brand or winemaker you’d like to see featured in Up in the Valley, send us an email with your suggestions!

Interview with Sea Creatures Wine

For those of us lucky enough to call the central coast home, the ocean holds a special place in our hearts. For Jesse, head winemaker & co-founder of Sea Creatures Wines, it’s no different. With parents that both grew up on islands, he was almost destined to feel connected to the sea. We met with Jesse and his loving GSP companion, Aussie, to discuss his passion for travel, food, and making wine that represents Santa Barbara County. Dive into our conversation and we promise you’ll be wanting to pick up a bottle (or two) by the end of it.

Q: Why don’t you start by introducing yourself and Sea Creatures.

A: I'm Jesse Cloutier, the owner and winemaker of Sea Creatures Wines. My wife, Avery, and I co-own the business and we’re the only two employees. We farm a portion of our fruit ourselves and the rest come from vineyards that we know and trust across Santa Barbara County. We produce all Pinot Noir. We make a white, rosé, and a series of reds every year from that single grape. Up until two years ago, we would make just one wine a year where we'd focus on a single vineyard. Since then we've expanded a bit, but are still extremely small production at around 350 cases and we don’t plan to ever surpass 500 cases. At some point, our goal is to be in control of all the fruit that we use and we're incrementally expanding that each year by trying to rely less on larger growers.

Q: How did you come up with the name Sea Creatures?

A: I originally went to launch Sea Creatures in 2017. I had been in the wine industry for 10 years and my wife and I decided to go to New Zealand for a month. At that point we still didn't like the names that we'd come up with. They just just didn't pluck our heartstrings the way we wanted for something that's going to be a big part of our identity. So we were leaving Wellington, driving north, and we had just spent two weeks on a road trip along the whole coastline of the North Island. The ocean was at the forefront of all that we were doing. There was this moment where all the things that make us happy had come together around the ocean. All of our discussions revolved around the ocean and the name Sea Creatures came out of that experience.

Growing up in Orcutt you're not even 10 miles from the coast. So the ocean is a massive influence on everything that we do here. Agriculturally, it's a nice little Goldilocks zone for growing. So there are those tidbits. I'm an ocean enthusiast, a waterman, and love everything that the ocean has to offer. My Mom grew up on islands in the Indian Ocean and my Dad spent two decades of his life on islands in the Pacific. The ocean wrote our story before I was even a part of it.

Q: Your label design is pretty unique! Could you walk us through what each element represents?

A: A local artist named Clint Darby designed our label. He's a very talented graphic designer, woodworker, and childhood friend. Our label is a full showcase of Santa Barbara County. If you were out on a boat, looking due north, you’d see the Channel Islands…San Miguel, Santa Rosa, Santa Cruz and Anacapa. So when you're looking at the label, all four of those Channel Islands are represented and then you see Point Conception as well. Each of the little hills represent local mountains. There’s Fig Mountain. There’s Hollister Ranch and the Gaviota Coast. It's kind of abstract, but to us it looks like home.

The label art also depicts a wave breaking over the whole county to signify the influence that the ocean has on this area. That same feature appears to be a hand picking a single grape with the county inside of the hand. The lines are the fingers of the hand but are also like vineyard rows. They also show the true wind path that comes through the Santa Rita Hills and Santa Maria Valley. Lastly, the knuckles of the hand in the corner point in a northwest direction, which is the predominant swell direction of surf here. There is a lot of subtle, but meaningful, local identity built into it.

Q: What was the moment you knew you wanted to start your own brand?

A: I knew off the bat, as soon as I locked into the industry, that I wanted to have my own label. I was a junior at UC Santa Barbara and my sister had been begging me to work in wine. She is a soil scientist turned winegrower turned winemaker. Growing up around here, agriculture is the industry at the forefront. It wasn't that I disliked wine or agriculture, but it never really occurred to me to stick around and do it. I was studying Business Economics at Santa Barbara and my sister finally convinced me to just try it out for a summer. I ended up working a full time, unpaid gig for the county and then a job opened up at Foxen. Getting that job completely changed my life, my trajectory, everything.

I transferred to Sonoma State for my senior year and they have a Wine Business program within their school of Business and Economics. I then spent three harvests working in the Russian River Valley, very focused on Pinot.

While focusing on Pinot, I would hear everybody complain that it is the hardest grape to grow. I'd seen it while working in the vineyards. It’s the hardest to vinify because you can't hide any flaws in it. It's one of those things where you can't add a little bit of this and a little bit of that. The wine is delicate by nature. So if something sucks in it, it's going to be right up front. That was challenging to me. That seemed like something to focus on and something to aspire to be good at. I was hooked. I knew I finally had peace in my work life balance. It is grueling work, but I come home tired and happy about what I spent the day doing.

Q: How did your harvest abroad in Australia influence your winemaking style?

A: Going to work in Australia was one of the best decisions I've made, for sure! I love Australia. I love Western Australia. The scale there…it's kind of unbelievable. For how few wineries are out there, the amount of output they have is incredible. We ran the winery I was at with three people and it was a lot of work, kinda mental, but it was doable. The experience made me contemplate where the teetering point is with scale. What was the fulcrum between what you want to do and what is right to do? Where is that tipping point in quality? There was no compromise in quality where I was specifically. I think that had a lot to do with my sister running the lab and being the main point person for cellar operations. I learned a great deal from her about how to be a responsible and ethical caretaker of the vineyards and the cellar. Overall, harvest down there started to solidify my unwillingness to compromise. It made it clear what is important to me. A lot of it came from realizing you don't have to make all the wine in the world to make great wine or even to represent a place.

Q: You have another label called Là-Bas. What’s the difference between Sea Creatures and Là-Bas?

A: Avery has been asking me to make her a Gamay for a few years. I want Pinot Noir to be the only focus under the Sea Creatures label. I didn't want to throw a one off in there. So that was the genesis of Là-Bas! I didn't want to dilute Sea Creatures, but I still miss making different wines now that I'm not making wine for so many people. Là-Bas makes up for that for me. Là-Bas is also capped at 500 cases. So between the two labels, if we were at full steam, we could make 1,000 cases total. Currently, with both labels combined, we make roughly 350 cases total. How much wine does your favorite "small" producer make? Ask them and I think you'd be surprised how big most of them really are.

The name Là-Bas means “over there” in French. It’s a nod to all the things that I've made “over there” and “down there” in Australia…all the styles that have influenced me. I'm trying to make wines that are indicative of this place and where they grow and Là-Bas gives me some creative license to make things other than Pinot Noir. The vineyards that we farm ourselves have some grapes that aren't Pinot Noir, so these grapes will now go into this label. It’s taking the way wines are made “over there” (in France) and putting our own California spin on it.

Q: We noticed lots of food posts and pairing suggestions on your social media and website. How does food play a role in the wine you make?

A: It definitely plays a big role! I come from a family of islanders and islanders cook. If we’re not at the beach, we’re in the kitchen. That's where the family focus is. My wife's family is Italian on both sides. Her Mom's family is Sicilian and her Dad's family is from Puglia. The kitchen is a central piece of what our families do. I definitely think this led me to connect with wine on a deeper level. Don't get me wrong, I like playing in the dirt and making wine is fun, but there has to be another piece that keeps you there. I think that food is definitely this major wholesome tether between myself and wine.

Q: Any particular go-to meals with your Pinot Noirs?

A: Mexican food or Santa Maria style barbecue are favorites. Our Pinot Noir is made for the cuisine here. Seafood also pairs very nicely. That's the beauty of Pinot Noir! It's delicate and it has a whole spectrum. You can make it big and broody or you can make it delicate and light with a lot of finesse. It lends itself well to the classic cuisine of this county.

Q: What are the most difficult and best parts of having your own label?

A: The most difficult thing, for me, is the way wine is perceived. Historically, it's been made as this thing to be adored and not touched by everybody. I couldn't disagree with that more! I think the best wines in the world should be drunk by the people with the grubby fingernails and calloused hands. It should be made accessible to everybody.

Ultimately, we do this because we love this place. It can be tough watching this place become a little bit more corporate. There's beauty from growth, but I think there can be some soul stripped a little bit when there are less authentic, small, and family run entities in the space. With our wines, we make them as authentically and as well made as they can be. We use organic and sustainable vineyards. I farm all my vineyards that way.

The best part is that I get to do what I love, centric to all the things and people I love. I get to work in a place that has a majority of my memories from life and I get to be resistant to the stuff that doesn’t feel authentic to us.

I get to go to sleep fulfilled with what I do and I can't really ask for more. I wake up happy. That's the best part about starting your own business. There's an insurmountable amount of work and with that comes stress, but good stress. Being stressed can be a motivator and some stress is healthy. It's the distress that you get from other people. That's been the best part of doing it on our own. All the stress I create is my own, so it's manageable and it's not unhealthy. We get to make sure we are doing things the way that the people who trained us and the people that inspire us would do it.

Q: Lastly, what’s the best way for people to support you?

A: We've been fortunate enough to be well received in the market, so we do have a little bit of a wholesale presence! All of the places you can find our wine are listed on our website. So if you’re near one of those neighborhood eateries or wine shops, absolutely go eat and drink there and thank them for supporting us.

You can also buy directly from our website. It looks like we will have a facility for both winemaking and tasting by February. We're spending some time setting things up, making it home. So check the website and social media for updates on that and come visit us!

A huge thank you to Jesse for taking the time to sit down and talk with us. You can find all stores that carry Sea Creatures Wine here. If you’d like to stay up to date on the new tasting room opening soon, be sure to give them a follow on Instagram!

Uncorked

Âmevive Grenache Blanc

Alice Anderson, owner and winemaker of Âmevive, focuses on sustainable farming and makes wines inspired by her time in northern Rhône. This Grenache Blanc comes from the Tres Hermanas Vineyard in Foxen Canyon, where milkweed grows abundantly (hence the stunning label art). T We love how zippy and refreshing this wine is!

Nose: floral, touch of cream

Palette: pear, lemon zest, salinity

Pairs well with: fresh herb salad, seafood paella

Available at: Satellite in downtown Santa Barbara

View Wine

What’s Happening

• Santa Ynez Valley Restaurant Weeks: “Santa Ynez Valley Restaurant Weeks returns January 21 – February 3, 2024, with a variety of special prix fixe price points that showcase the region’s culinary bounty — and the perfect Santa Ynez Valley wines to pair with it. Participating wineries and tasting rooms will also participate by offering two-for-one tastings and discounts on bottle purchases.” 

• Pizza and Pie Pop Up at Buddy’s: Buddy’s wine bar in Ventura is hosting a pop up pie event on Saturday, the 27th from 5:30-9 PM. Savory pies by Seb’s Woodfire and sweet pies by Skylar Bryce.

• Early Valentine’s Day Pop Up at The Eddy: Join Ashkahn Wines and Pinyon Pizza at The Eddy in downtown Santa Barbara on Thursday, February 1st from 5-8 PM. There will be wine, pizza, love letters, and sweet treats. All ages welcome and no reservation/ticket necessary!

• Bingo Night at La Lieff Wines: Win fun prizes and wine at La Lieff Wines in the Funk Zone in downtown Santa Barbara on Thursday, February 1st from 5-6 PM.

• Easy Street Wine Collective Open House: “Celebrate the End of Dry January with wine, all you can eat tacos, and maybe a song or two. Multiple wineries and winemakers will be there to open bottles and introduce you to their hard-to-find, limited production wines.” Saturday, February 3rd from 12-3 PM for $79/ticket

• Dreamcôte Winter Party: “Join us for our Second Annual Après-Ski Winter Pick Up Party here in our cozy little tasting room, AKA the perfect location to sit back relax in your winter furs and taste through a curated flight. A yummy Winter meal will be made with love and provided to pair along side all our delicious wines.” Saturday, February 3rd from 11:30 AM to 3:00 PM in Los Olivos for $35/ticket

• Palm Springs Pinot Noir Fest: Head down to the desert to drink some fantastic Pinots all weekend long! With over 70 participating wineries and food too ,you’re sure to have a good time. Friday, February 2nd and Saturday, February 3rd with tickets starting at $135

Tickets recently went on sale for these three future festivals that almost always sell out! Purchase now for no FOMO and the lowest tier of pricing…

• Pebble Beach Food & Wine 2024: As fancy as fancy can be, this event is returning to the Monterey coast on April 4th-7th. “Over the course of four days, 125 global chefs, 150 wineries, mixologists, sommeliers, and beverage personalities will gather for a destination event at the iconic Pebble Beach Resorts.” Tickets start at $475

• Saunters and Sips 2024: “Saunter & Sip your way through the Carousel House, Santa Barbara's stunning oceanfront venue. Our members will be pouring Rosés and delicious Sparkling wines with over 25 Sta. Rita Hills wineries showcase their current and new release wines. Lite bites from local restaurants and lively music round out our event for a lovely Spring afternoon at the beach.” This event takes place on April 13th from 2:30-5:30 PM with early bird pricing of $99/ticket ending February 18th!

• Paso Wine Fest 2024: There will be a myriad of events taking place from May 16th-19th, 2024 including tastings from over 100 wineries, culinary bites and samples, craft spirits, artisan vendors, live entertainment, brand experiences, and more! The Paso Wine Fest Grand Tasting is on Saturday, May 18th with early bird pricing of $135/ticket ending February 29th!

Issue #24

With 2023 firmly in the rearview mirror, we’re taking the opportunity to do a state of the union of sorts on the wine industry as it currently stands. We’re covering all the trends, news, and data that we could find on what the industry currently looks like, both at large and, more crucially to us, along the central coast. We also make some predictions for the coming year.

Wine State of the Union: 2023

Acquisition Spree

If there’s one big item to lead with from 2023 it has to be the group of acquisitions that occurred. While larger wine brands acquiring more boutique offerings hasn’t been unusual in past years, some of the acquisitions in 2023 were markedly large and the central coast took center stage for many of those.

In Paso Robles we saw Daou get snatched up by Treasury Wine Estates for $1B (!!) and Hahn Family Wines get bought out by Gallo for an undisclosed sum, although one could surmise that it’s close to the price tag of Daou considering the similar levels of case production.

In Santa Barbara, Brewer Clifton was bought by Jackson Family Wines which, in addition to their Cambria and Byron properties, expands their central coast portfolio. Buttonwood Estates ended up selling to TMC Hospitality Group and will continue to develop the property. Lastly, Presqu’ile bought roughly 1K acres in the Sta. Rita Hills and we’re excited to see the wines that come out of that acquisition.

All of this points to a trend that was already well underway prior to 2023 and is still heating up: big brands want access to premium wines. The days of big branded wines seems to be declining while “boutique” brands are in (and there’s much more on those trends below).

Aging Consumers

The most concerning piece of data coming out of 2023 is the continued lack of adoption of younger consumers towards wine. Beer and cocktails continue to dominate the mindshare of consumers under 35. While it may seem natural for consumers to begin to purchase more wine as they age, the trend line shows that younger consumers are not adopting wine at the same rate as older generations. This phenomenon largely explains the next trend…

Up and to the right?

Overall, wine sales trends across the country are negative… for the third year in a row. While there was a bump in sales during 2020 due to COVID, the overall decline is part of a long running pattern that started in the mid 2000’s. It’s not an ideal situation, especially when coupled with the lack of young consumers.

It’s not all bad news though. Higher priced bottle purchases ($20 and up) is actually growing quite dramatically. This helps explain some of the acquisition sprees the last few years. While inflation may play a minor role in this, it still appears that it’s the premium brands that are drawing more consumer attention. Additionally, the fastest growing segment of consumer sales for individual wineries is direct to consumer. This continues the strong trend that started in 2020.

Lastly, when it comes to average spend per consumer when visiting a tasting room, Santa Barbara ranks as one of the lowest spends per consumer while Paso Robles is in the middle of the pack. This is a bit surprising considering the effort behind marketing the Santa Barbara region at large as a premium wine destination the last few years, not to mention its proximity to LA.

Predictions for 2024

Let’s quit looking back and look at what we think may happen over the next year.

1. Consumer demand continues to soften: Continuing the longer trend, it seems almost inevitable that consumer demand and sales will continue to soften. This seems even more likely considering we’re just getting inflation under control and interest rates could remain high for a prolonged period of time.

2. Average bottle prices continue their upward march: This has more to do with increasing wages than inflation. Workers are demanding high pay and this will ultimately be reflected in the bottle prices passed onto consumers.

3. Further Consolidation: This could come in the form of an outright acquisition of a brand or the acquisition of vineyards along the central coast. This is driven primarily by climate, but also by the attractiveness of smaller premium brands.

4. Italian varietals popularity grows: There’s been a slow rise in popularity and planting of various Italian varietals. We love seeing more diversity in wines being planted and think consumers will want to branch further out from the popular staples.

If you’re interested in reading the full reports that we used to condense some of these insights head to the links below.

SVB State of the Wine Industry

2024 Just Drinks Outlook

Wines biggest deals of 2023

Uncorked

Timbre Supergroup Pinot Noir

Timbre Winery is based in San Luis Obispo and focuses on minimally invasive winemaking techniques. This supergroup pinot noir is sourced from 5 of the best Pinot Noir vineyards along the coast: Gold Coast, Pali, Mission Ranch, Riverbench, and Spanish Springs Vineyards.

Nose: raspberry, cherry, cedar

Palette: oak, cherry, blackberry, smoky finish

Pairs well with: anything with bacon in it, beef ribs

Available at: many grocery stores, Timbre tasting room, Goodland Wine Shop in Goleta

View Wine

What’s Happening

• BINGO Night at La Lieff Wines: Head to the Funk Zone in downtown Santa Barbara tonight, Wednesday, January 10th, to win wine and merch from La Lieff from 5-6 PM.

• Oysters and Wine Pairing: “On Saturday, January 13 Margot from Flying Colors is back with an oyster tasting paired with [6 different] wines other than the predictable lineup of sparkling wines.” This event is at WineSneak in San Luis Obispo for only $35/ticket from 3-5 PM.

  • WineSneak is also having an epic “Damp January” sale. Every day they are highlighting a different wine on their online shop for 15% off! The wines are available at the discount through the end of the month, while supplies last.

• Tercero Winemaker Dinner at Black Sheep: Join Larry Schaffer of Tercero Wines at Black Sheep in Santa Barbara on Thursday, January 18th. Tickets are $150 and include a multi-course dinner and wine to pair. (P.S. If you need some convincing to attend check out our full interview with Larry last year.)

• Stars of Cabernet: Calling all Cab lovers! The 14th annual Cab event is Thursday, January 25th in Beverly Hills and features the absolute best Cab that California has to offer. Tickets start at $150 and go up in price on January 20th, so buy now!

Spotify’s Wrapped has everyone reflecting on 2023, including us. While we did not become Swifties like the rest of the world, we did become huge fans of our Up in the Valley followers! We are taking the time to reflect on our successes: 9 interviews with fantastic members of central coast communities, 12 educational pieces, 2 epic in-person events, and countless bottles uncorked.

We are also taking time to set goals for the new year: conduct a whole lot more interviews, drink and share a wider range of varietals, and launch some exciting perks just for our subscribers!

Finally, with the holidays so near we can’t help but think of…PRESENTS! (And maybe we should have started sooner with only 11 days until Christmas?!) Whether you’re popping bottles at company parties, providing wine for the next family gathering, or looking for the perfect gift for a wine lover in your life, we have some holiday deals that we think are steals. Plus, there’s no better excuse to bust out a full case of Cab or a magnum of Pinot Noir than the holidays!

Uncorked

In the spirit of reflection, we’re looking back on our 3 favorite featured wines from the year. We paired these wines with some holiday classics and they’re sure to make your holiday that much brighter.

Dovecote Redtail

2018 Dovecote Redtail GSM

This was our favorite GSM blend of the year. Sourced from Thompson Vineyard, part of the new Alisos Canyon AVA established in 2020, and named after the hawks that rule the area’s skies. This wine was produced with partial stem inclusion, which can impart earthy aromatics and add texture to the wine. At $65, we love this wine for its slightly bolder nature compared to the other GSMs shared this week.

Nose: spices, cherry, blackberry, leather 

Palette: black cherry, plum, tobacco, white pepper

Pairs well with: roast duck with chestnut stuffing

Available at: only available at the winery in Los Alamos or on their website

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Future Perfect Sauvignon Blanc

2022 Future Perfect Sauvignon Blanc

Nicknamed the “breakfast wine” for good reason, this wine comes from the Grassini Family Vineyards in Happy Canyon. It is aged for 6 months in neutral french oak and is a high acid, low alcohol Sauvignon Blanc. Winemaker, Sunny Doench Stricker, has a fresh approach to winemaking. As you can probably guess from her labels, she loves all things sparkly and soulful.

Future Perfect also has a lineup of bubbles for all your New Years Eve needs! Stop by the tasting room in Los Olivos or purchase online to snag your celebration bubbles.

Nose: passionfruit, honeysuckle

Palette: guava, melon

Pairs well with: perfect for your Feast of the Seven Fishes or a pomegranate salad

Available at: Future Perfect tasting room in Los Olivos or on their website

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Piedrasassi Santa Barbara County Syrah

2021 Piedrasassi Syrah

In one of our favorite interviews of the year we talked with White Buffalo Land Trust. If you’re looking to get a taste of what the quality of the JCR club wine will entail, then look no further than this Piedrasassi Wines Syrah. Made by Sashi Moorman, who is helping lead the wine making project at White Buffalo Land Trust, this label represents his love affair for Syrah along the central coast.

Nose: pepper, smoke, black cherry, leather

Palette: pepper, leather, blackberry, plum

Pairs well with: Beef Wellington or prime rib

Available at: Satellite SB, Goodland Wine Shop, or Meritage Wine Market SB

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What’s happening? + Holiday Specials!

• $92 off a 6-pack of Roblar reds

• $183 off plus free shipping for a case of Roblar reds

• Use code ENDOF23 for 15% everything at Wine Cult

• $55 off a 3 year vertical of Demetria’s Wabi Sabi Pinot Noir

• 25% off Flying Goat Cellars 2013 Pinot Noir Magnums (automatically applied at checkout)

• Pinot Party with Priedite BBQ: The best BBQ in town is teaming up with Bell’s and Bodega to host a Pinot and BBQ party just in time for the holidays. Attendance is free and is happening TONIGHT in Los Alamos. 

• Holiday Hang at Buddy’s in Ventura: Drink some mulled wine and play some board games as you get into the holiday spirit at Buddy’s in Ventura. This Friday, December 15th at 5:30 pm.

• Meritage Market tasting with Amy Christine: Join Amy Christine, who holds a Master of Wine certification and is the winemaker for her label Holus Bolus, at Meritage Wine Market for their last tasting of the year. Tasting is free this Saturday, December 16th! (P.S. While you’re there you can get your holiday wine shopping done!).

• Permanent Jewelry Pop-Up Event at Wildflower Winery: This Saturday, December 16th treat yourself to a holiday present with Twelve Oh Three Permanent Jewelry at Wildflower Winery in Ventura. Noon-5 pm.

• Sip & Shop at Skyview in Los Alamos: Shop Adriana Lemus Ceramics and enjoy a complimentary glass of wine and a souvenir tote. Taking place from 6-8 pm at Skyview in Los Alamos on Saturday, December 16th.

Cheers!

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Issue #22

Wine is a craft that involves both a creative touch and a scientific sense. In this weeks issue we go over the basics of fermentation, why gaseous bubbles form, and why they sometimes stay in your wine. Also featured in this week’s issue is a wine to pour yourself during your next bubble bath, so break out the bath bomb, sit back, and relax.

P.S. We’re hoping to resume our interview series now that harvest is winding down!

Fermentation 101

Last picks of harvest

Grapes are picked, barrels are full, and harvest 2023 is beginning to come to a close along the central coast. Fermentation is underway. What exactly is fermentation you may ask? In the most simple terms, fermentation is what actually turns grape juice into alcoholic wine. This process is kickstarted by yeast mixed in with grape must (crushed fruit juice with skins, seeds, and sometimes stems). The yeast begin to eat the sugars in the juice and turn the natural sugars into carbon dioxide and ethanol. The carbon dioxide bubbles are what you hear in the video below! This is wine ASMR at its finest…

Believe it or not, there’s thousands of different types of yeast to use during fermentation and each will affect the flavor profile of the wine differently. A lot of natural wines utilize wild yeasts that are found in the vineyards or on the grapes themselves. However, these wild yeasts can sometimes make the wine unpredictable and difficult to manage. Meanwhile, other winemakers choose to create their own cultured yeasts to impart specific flavor profiles.

One of the more popular fermentation techniques is carbonic maceration. This method involves filling tank with carbon dioxide first, then adding whole cluster grapes which causes the grapes to ferment from the inside out. Ultimately this tends to create a more fruit forward and zippy wine that may feel effervescent on the palette. The modern form of carbonic maceration was actually founded in the Beaujolais region. (Check out our events section to celebrate Beaujolais Nouveau Day this week!)

There are many different techniques to making sparkling wine, but essentially sparkling wine captures the carbon dioxide. The wine being used to make sparkling goes through a second round of fermentation in the bottle, trapping the carbon dioxide bubbles rather than letting them escape into the air. That build up of carbon dioxide gas creates a bubbly beverage and an excuse to send the cork flying across the room in celebration!

Uncorked

Jumbo Time Wines Bath Time

2022 Jumbo Time Wines Bath Time

This fun label perfectly represents the light and fruity 100% Grenache made by Jumbo Time Wines. It is a low alcohol wine from Zabala Vineyard in Arroyo Seco made by two L.A. based friends. We love how crushable these bottles are too, at half the size of a standard wine bottle. Slightly chill and pop open next time you draw yourself a bubble bath!

Nose: raspberry, red currant

Palette: bubblegum, cherry

Pairs well with: salmon sushi

Available at: Buddy’s Wine in Ventura

View Wine

What’s happening? A LOT :)

• Beaujolais Nouveau at Bodega: Bodega in Los Alamos will have a lineup of nouveau wines paired with a menu by the stellar Priedite Barbecue and Michelin star rated Bells! Thursday, November 16th 4-6 PM

• Nouveau Party at Revolver: If you didn’t get enough nouveau at Bodega, Ashkahn wines will be featured with Revolver’s pizza in Santa Barbara on Friday, November 17th from 6-9 PM.

• Sustainable Soiree with Wine Cult: Our friends at Wine Cult are co-hosting a holiday themed sustainable soiree with other sustainable focused brands in Santa Barbara. They will be curating a wine bar specifically for the event on Friday, November 17th from 5-7 PM at Sunkissed Pantry.

• National Zinfandel Day with J Dusi and Mama Ganache: Stop by Region in San Luis Obispo on November 17th to celebrate National Zinfandel Day with some central coast Zinfandel from J Dusi and Mama Genache. Tickets are $16 and include a tasting.

• Wine + Cats with Cat Therapy: Do you love wine and cats? So do we! Join Cat Therapy Santa Barbara for a special event featuring Margerum Wines this Friday, November 17th at 6:30 PM. Tickets are $60 purr person.

• Clean Slate Wine Bar Presents Winemaker Meet & Drink: Join Fidencio Flores of Esfuerzo Wines for two glasses of wine, each paired with a delicious plate. This event is $49/person on November 17th from 4-9 PM at Clean Slate Wine Bar in Solvang.

• Friendsgiving at Buddy’s Wines: On Friday, November 17th there will be food, music, and good wine flowin’ at Buddy’s Wines in Ventura. Food starts at 6 PM and music starts at 7 PM, but Buddy’s will gladly pour you some wine starting at 3 PM.

• Sichuan Kitchen Popup: Hoping to avoid cooking after Thanksgiving with family and friends? Stop by Saints Barrel in San Luis Obispo from 5-9 PM on Saturday, November 25th to enjoy wine and Sichuan food.

Cheers!

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Issue #21

Call it a foot fetish, but some of us might dream about slowly slipping out of our socks and gently squishing our bare naked toes into freshly harvested, cool grapes. Personally, we dream of crushable Pinot Noir. Luckily, both foot crushing and a bottle of Pinot are featured in this week’s issue!

A Stomping Good Time

Stomping grapes; to some it’s gross and to others it’s a cultural past time. With reds currently being harvested, it’s time to swap out the work boots for rubber stomping boots. While today the act of grape stomping is not as widely practiced as it once was, it’s still an honored old world tradition in many cellars.

The primary reason for the act of stomping on grapes is to have more control over the crushing process. The thought is that the human foot, with its tissue and fat, is a “softer” surface to crush the grapes and extract their juices with. With this technique, the grapes avoid unnecessary bruising. Wether the crush is done by foot or by machine, it is always vital to avoid seed breakage. Seed breakage can increase the tannins and result in a harsh, bitter flavor in the wine. The force of a machine can cause seed breakage more easily than the grace of your feet. Also, with more juice to skin contact, the color extraction can be greater.

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While machines have begun to take over and produce the majority of volume in wine, in places like Portugal and Spain foot stomping is still a sacred tradition. You can still visit quintas (wine country estates) in the Douro Valley of Portugal who employ a 100% human process to produce their wines, including foot stomping in granite tanks to control temperatures.

Uncorked

Dreamcôte Pinot Noir

2021 Dreamcôte Pinot Noir

Dreamcôte is a female led winemaking operation out of Los Olivos producing experimental wines, cider, and bubbles! Most of the wines are made in a low intervention style and contain a lower alcohol content. This particular Pinot Noir is sourced from La Encantada vineyard in the Sta. Rita Hills, which was originally planted by the legendary Richard Stanford. It is a bright and crunchy carbonic wine.

Nose: red cherry, rose petal

Palette: black cherry, baking spice, strawberry

Pairs well with: duck and roasted veggies

Available at: Meritage Wine Market in Santa Barbara, Good Land Wine Shop in Goleta, Dreamcôte Wine Co. tasting room in Los Olivos

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What’s happening?

• Steller’s Cellar Bar Takeover: Have a taste of Zaca Mesa wines on Thursday, October 26th at Stellar’s Cellar in Orcutt from 4-7:30 PM. Or taste Stolpman’s wines the following week on Thursday, November 2nd at the same time and place.

• Oliver McCrum Wines Tasting: Free tasting at Meritage Wine Market in Santa Barbara with Oliver McCrum Wines winemaker this Saturday, October 28th from 2-4 PM.

• Wildflower Winery Fall Release Party: Our friends over at Wildflower Winery are throwing their fall release party this Thursday, October 28th. Tickets are $35 and there’s a spooky festive theme to get you into the holiday spirit. Need some motivation to go? Check out our interview with Wildflower Winery.

• Meet & Drink with Barieau Winery: Join Barieau Winery at Clean Slate Wine Bar in Solvang on Friday, November 3rd for a winemaker dinner. Tickets are $49 and includes two plates and wine.

• Corktree Cellars Wine Tasting Charity Event: Head to Corktree Cellars in Carpinteria on Saturday, November 4th from 2-5 PM to drink wine for a great cause. Tickets are $50 or $90 per couple.

Cheers!

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Issue #20

This week we spoke with Colin and Hannah McNany, who shared how their winemaking journey has brought them all the way down the central coast and back up again. In addition, we’re giving October a warm welcome with a bottle of red.

Interview with Marbeso Wine

In an unassuming warehouse in Buellton you’ll find the coziest, ocean-inspired tasting room belonging to Marbeso Wine. Colin and Hannah McNany were kind enough to welcome us into their space on the same day that they were receiving grapes for harvest. With two youngsters in tow and a recent move from the South Bay of LA to Los Alamos, the McNany’s are all in on their central coast wine label. With a name meaning kiss of the sea, their story and their wines are fresh and entirely sourced from coastal vineyards.

Q: Give us a bit of background on Marbeso and how the brand came to be.

A: This will be my 20th vintage and 18th year making wine. I started out studying sustainable agriculture and ecology at Santa Cruz, and then wrote my thesis on sustainable viticulture. From there I started planting vineyards in the Santa Cruz Mountains and ended up working at Byington which, at the time, was a collage of different winemakers working together. When I got this job in the cellar I would just taste, taste, taste. And all of a sudden, I realized I have a good palate. It made me feel like I can have a place in the wine industry. Wine makes sense to me. I also spent some time working in the Martinborough area of New Zealand, focusing on Pinot Noir and natural ferments and in the Margaret River area of Western Australia, focusing on Chardonnay. I got to surf around those areas too, which was really cool!

We started Marbeso in 2019, here in Buellton, in a garage. And we've been scaling up ever since. So now what you see is five years of growth! It's taken five years to get to the point to where we are open to the public. We were originally living in LA full time and just living up here in Buellton for the two or three months of harvest. Once we had kids, we realized you can't really be as nomadic, so we decided to move here.

The idea with Marbeso meaning “kiss of the sea” is that we source fruit in close proximity to the ocean. When I worked in Santa Cruz we were planting vineyards for the CEO’s of Silicon Valley. We had eight guys working across 150 vineyards. I’ve spent a lot of my career chasing coastal vineyards.

Coastal vineyards result in cool climate wines. It creates higher acidity and lower alcohols. These are the type of wines that we like to produce and drink ourselves. We ferment all these wines with natural, ambient yeast bacterias. We don't add anything to the wines. We don't filter. We don't fine. The idea is that our wines are very gentle and our style is feminine.

Q: What inspired you to start your own brand?

A: I think the freedom to do whatever we wanted…to have the sweat equity, have skin in the game, and be our own boss. That was the driving force and I did it for other people for so long that I was just tired of it. I wanted us to have a little more say in everything and have our personality and our soul behind it. It feels more complete.

We wanted to be responsible for sourcing the fruit, making the wine, artistically designing the labels, and getting into sales. It’s been a passion project, but it also will be for long term profitability. That's why we're here in Santa Barbara…to create our brand, have a family, and be involved in the wine industry.

Q: What made you choose to settle down in Santa Barbara for wine making?

A: We had a decision to go either north or south. Up north in Napa and Sonoma, it's just oversaturated. It's hard for young producers to be someone and make a name. Santa Barbara is a young wine growing region and it's really supportive of young, independent winemakers.

LA's market is one of the biggest in the country, and is the sixth biggest in the world. People from LA are coming up here to visit Santa Barbara wine country. It’s appealing, from a marketing perspective, having the proximity we have to LA. Plus, we grew up in LA and with our family still based down there we liked that we were still close.

I also think having kids in the wine industry and having them raised in this environment is pretty cool. We moved up here partly because life goes so fast, but you can't slow down. Santa Barbara has enabled us to slow down our lifestyle a bit.

Q: What do you feel makes Santa Barbara unique from a winemaking perspective?

A: Well, from a from a wine growing point of view, you can do whatever you want here. If you want to grow cab and be Bordeaux, you can go to Happy Canyon. If you want to be Burgundian focused you have the Sta. Rita Hills or you can be a hardcore Syrah and Grenache producer in Ballard Canyon. Santa Maria also has tons of cool stuff being grown. I mean, we have it all here. And with our proximity to the ocean, it just makes it such an awesome spot.

Q: We’ve read that you sat on the judging panel for Wine & Spirits Magazine for a period of time. What was that experience like?

A: I got to taste wines for the Wine & Spirits Magazine on their judges panel. We would taste everything blind, like 60 wines in a flight. The wines that we liked would be sent on to be featured in the magazine. You would meet all sorts of interesting people and taste all sorts of interesting wines.

The format was a roundtable. You'd sit down and anyone who sent wines to Wine & Spirits, you would taste. They're all numbered and the only thing you know is the region and price point. It was like going to the gym for the palette.

They’d give you a minute per wine and after going through a tasting you'd basically say yea or nay to each one. Then you'd have to argue for it or against it. You'd stick up for some wines, and others you wouldn't. If there was a majority, you would send the wines on to the magazine. At the end of that hour, you would get the sheet that told you everything that you've tasted. You think you know a wine, but sometimes you don't know it all.

Q: Were there any surprises or interested trends that you were exposed to while sitting on the panel?

A: You taste some pretty bad wines coming from producers that you have respect for or are from well-known names. You'd be very surprised. Or vice versa, where it'd be a wine from a subpar, big brand but you would like it and you'd be like, “Wow, they engineered that and fooled me.” It was a great exercise to taste so many wines and strengthen the palette.

Q: What’s on the horizon for Marbeso that you’re excited about?

A: We're making some fun wines this year! We are making a whole cluster Gamay from Nolan Ranch up in Alisos Canyon. We're also doing some carbonic Pinot Gris from North Canyon Vineyard, which we’re excited about.

For people who join our club, there's always something new and different coming down the pipeline. We just bottled an Italian blend from a dry farmed vineyard in the Santa Cruz mountains. Those vines are 40 years old and very interesting. We try to keep it exciting for ourselves as well as anyone who likes following us. It's not the same peanut butter and jelly every year.

Q: What’s the best way for people to support you?

A: Come visit us, taste our wines, have a chat, and get to know our vibe! Also, follow us on Instagram.

Uncorked

Perhaps The Crow Knows Red Blend

This limited production bottle is a blend of Cabernet Sauvignon and Petit Verdot. Though this red blend isn’t available online, it might still be available in the Longoria tasting rooms. And if not, Longoria has a handful of reds we are loving at the moment! While you’re there ask the owners, Brooke and Lindsey, how their own crow encounter inspired this bottle…

Nose: violet, black currant

Palette: black cherry

Pairs well with: a Cubano sandwich

Available at: Longoria tasting room on State Street in downtown Santa Barbara

Longoria Winery

What’s happening?

• Foxen Wine Dinner: “Kick-off the Vintner’s Festival Weekend with the Foxen Boys at FOXEN’s annual wine dinner in the Pico Los Alamos Garden on Friday, October 13th. Enjoy a skillfully crafted three course dinner paired to Foxen's best offerings.” $90/ticket

• Satellite SB Barn Rave: Like wine? Like music? Like dancing? Then head to Satellite SB’s Barn Rave this Friday October 13th from 8PM - 12AM. Celebrating the opening of their new location means there will be drinks and DJs all night.

• Santa Barbara Vintner’s Festival: With nearly 100 food and wine vendors, this festival showcases all that Santa Barbara County has to offer! This is a heavy hitter in the wine event world and takes place on Saturday, October 14th for $95/ticket.

• Oktoberfest at Saints Barrel Wine Bar: Who says Oktoberfest has to be all about beer?! Saints Barrel in San Luis Obispo is celebrated with German wine and food on Saturday, October 14th from 5-9 pm.

Cheers!

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Issue #19

It’s full steam ahead for vintage ‘23 and cellars are buzzing with the sound of fermentation. So, what’s the next step? Deciding which type of vessel to age this year’s harvest in.

And though we’re not sure how to feel about the premature halloween decor at the grocery store or the PSL advertisements, we are looking forward to sharing some bottles that have been getting us in the autumnal spirit!

Aging Vessels

There’s no shortage of vessels available to age wine in. In this weeks featured content piece, we’re going to briefly review some of the most popular vessels and their intended impact.

Oak

The most popular and well known of aging vessels is oak barrels and it might come as a surprise how much there is to consider when choosing a barrel. There are 3 main types of oak: American, French, and eastern European (Slovenian tends to be most popular). French oak barrels command the highest price points.

At your last wine tasting you likely heard your host say something along the lines of, “Aged in 50% new French oak.” When a wine is described as a percentage of “new oak” this means that 50% of the wine was aged in brand new oak barrels and the other 50% in neutral oak barrels, which had been previously used. The new oak barrels will impart particular characteristics on the wine such as secondary aromas like vanilla, clove, coconut, coffee, and smokiness.

The level of oak used on wine varies both by the winemaker’s style and the varietal. Oak barrels that are used for Port wine may be used for many generations to avoid any strong oak flavors, whereas a strong Napa Valley Cabernet may use 100% new oak barrels.

The size and toast level of the wood used for the barrels also change the profile of the wine. A larger barrel has less surface area contact with the wine contained in it when compared to a smaller barrel. So if a winemaker wants to impart a stronger oak profile, then a smaller, heavily toasted barrel will be used.

Stainless Steel

Stainless steel is the most neutral of aging vessels. The goal with stainless steel is the exact opposite of aging wine in oak. In fact, the goal is to impart no flavor at all to the wine. Instead, the winemaker is trying to allow the wine to express itself in its most true form. Many white wines utilize stainless steel tanks for fermentation to achieve a crisp and clean profile. Some winemakers may choose to mix stainless steel wine with an oak aged wine to increase complexity.

Perhaps the main advantage to using stainless steel is the ability to control oxidation. In a barrel, the wine is naturally exposed to small amounts of oxygen. But in a tank, the wine can be entirely protected from the air and the rate of oxidation can be controlled more directly by the winemaker.

Concrete

The use of concrete vessels is an old world method for aging wine, still used today. The effects of concrete vessels are somewhere between those of oak and stainless steel. Because concrete is porous it allows a small amount of oxygen to seep through to the wine. Therefore, concrete accomplishes a similar effect as oak (oxidation and mouth feel) without imparting the oak flavors. Concrete tends to preserve the purity of a varietal like stainless steel, while still developing texture.

Uncorked

Kinero “In Vain” White Blend

2020 Kinero “In Vain” White Blend

This one (as shown in the picture) is best for those first couple weeks of fall that are still warm enough to for the pool by the day, but chilly enough to turn on the fire pit come sunset. It’s an old vine white blend comprised of 51% Viognier, 36% Chardonnay, and 13% Chenin Blanc, all from Paso Robles. While Kinero’s current releases are sold out online, you can still find this bottle at The Good Land Wine Shop in Goleta and we are keeping our eyes peeled for the release of the next vintage!

Nose: lemon peel, green apple

Palette: minerality, Lemonhead candy, Asian pear

Pairs well with: chicken or veggie korma

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Kleemeier Riverbench Pinot Noir

2022 Kleemeier Riverbench Pinot Noir

Axel Kleemeier is one of the assistant winemakers at Storm Wines and a rising talent among Santa Barbara County winemakers. This particular Pinot Noir is sourced from Riverbench Vineyard in Santa Maria, which is typically known for its spice and vegetable flavors.

Nose: rose petals, cranberry, spice

Palette: raspberry

Pairs well with: beef stew

Available at: Clean Slate Wine Bar in Solvang

View Wine

What’s happening?

• Winemaker Happy Hour with Cadre: Region. in San Luis Obispo is hosting a winemaker happy hour with Cadre owner John Niven. The tasting includes 3 wines and oysters. The happy hour is Wednesday, September 27th and tickets are $35 for the tasting.

• Brecon Estate at Paso Wine Merchant: Join Brecon Estate’s winemaker and founder Damien Grindley at Paso Wine Merchant on Wednesday, September 27th from 5-7 PM. Taste through 4 different wines for $30. No advance purchase necessary.

• Dinner with Foxen Wines: To kick off Vintner’s weekend (More info. in next week’s issue!), join Foxen Wines for a dinner hosted at Pico in Los Alamos on October 13th. Expect a three course dinner paired with Foxen Wines. Tickets are $90 per person.

Cheers!

What do you want to hear more about?

Tell us what types of content you'd like to see more of in future issues.

🎤 More interviews  |  🧪 Educational pieces  |  🍷 Wine recs  |  🎉 Central coast events

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Issue #18

In this issue we discuss how music, the underdogs, and thinking outside the box have all inspired winemaker, Larry Schaffer, at Tercero Wines. We also share with you a Chenin Blanc that will have Chardonnay lovers rejoicing!

Interview with Tercero Wines

Larry Schaffer of Tercero Wines

Larry Schaffer of Tercero Wines has a plain to see passion for sharing the wine he makes. When we met him at his tasting room in Los Olivos he asked us, “So, how do you take your coffee?” Not to make us a cup of Joe, but rather to pour us a glass of wine. He uses this question with the aim of guiding his guests towards discovering which wines they like and which they do not. Larry made us, and will make you too, feel like the expert of your own wine experience and has plenty of compelling stories to share. We hope you enjoy getting to know him as much as we did!

Q: Let’s start with your background and how Tercero came to be.

A: I’m Larry Schaffer of Tercero wines and I started making wine about 20 years ago. Wine was not my first love. I grew up in a family that didn't really drink any wine. My dad was an elementary school teacher and my mom was busy raising five boys. Wine just wasn't part of my culture growing up.

Despite going to UC Davis as an undergrad, I still had no interest in wine. I didn't take any wine courses and had no desire to work in wine. I was pre-business, but one of the only business majors they had was Agriculture Econ so I ended up transferring to UC Berkeley. I did my last two years of undergrad there and got my BS in marketing and finance.

My first love really is music. In high school I grew up in the South Bay and took pictures of punk bands. When I was in Hollywood I was going to The Whiskey and the Roxy every weekend. I loved it.

My first job out of Berkeley ended up being with a record company on the finance side, not on a side that I actually dealt face to face with people. I use the comparison of getting a job at Ben and Jerry's, and loving ice cream and never being able to taste any of the ice cream. So theoretically, it was good, but it was soul sucking. I did that for a couple of years before leaving to work in publishing and then finally getting into wine. I would eventually end up getting my masters in Viticulture and Enology from UC Davis.

After I started having kids, I wanted to show them you better enjoy what you do on a daily basis. Wine had always intrigued me. It was something my dad and I began to explore together, but I knew I didn't know much about it. My first thought was, “Oh, get into wine sales without having any kind of chemistry background.” But my wife at the time had said, “You know, maybe you should explore wine making,” and that would mean me going up to UC Davis. So I reached out to the student development person at UC Davis and the first thing she said was, “Great, you want to get in the wine business? Get a harvest job.” She goes, “You know how many people call us after going to a winemaker dinner or going to a wine event? They go that must be the coolest job in the world. Please understand, it's not what you envision.”

So the next day I drove down to Temecula, knocked on doors, and got a part time job at a winery there called Maurice Car’rie. I got into the cellar, and started to understand the process a little bit more. And the dirtier I got, the happier I got. I took classes at community colleges down in Orange County with kids who literally could have been my kids, taking all the science courses that I'd never ever, ever had any desire to take prior.

Q: So how did you end up in Santa Barbara?

A: When I graduated, we decided to move up here and I worked at Fess Parker Winery for about a decade. I like to explain that if you go to school to be a teacher you're not actually a teacher yet, you have the theoretical understanding of it, but you need to do it. You need to be in front of people in the classroom and understand that every year, it's going to be different. So it's a matter of applying the theory you learned in a classroom to the real world. Wine making is that way too, and I felt that at Fess Parker.

So I was at Fess Parker and after my divorce I kind of reevaluated my life. I actually started my brand the year after I started at Fess Parker. And the main reason I started my brand is because I wanted to control the entire process.

Being a winemaker at another winery was great, but I didn't get involved in the marketing aspect of it. I followed directions from somebody else rather than having the risk and reward of doing it my way.

For the first couple of years the risk and reward was pretty minimal because I kind of saw the pattern that other winemakers did and thought, “Well, that's what I must be doing.” It took about five years for me to say, “You know, what am I talking about? I know that this is what we've done in the past, but why am I doing it this way?” So I really took a step back and said, “Do I need to do all these steps or can I do different steps? And my winemaking has continued to evolve in that respect, and hopefully will continue to evolve. I have a methodology that I use, but I have an open mindedness to understand that when things happen, you change your methods.

Q: You’re an instructor for the UC Davis winemaking course. What excites you about teaching the next generation of winemakers?

A: There’s 35 students in my classes, and they come from all walks of life and all ages as well. You have people that are transitioning careers or people that are really just curious about the subject matter. There's a woman, who is probably in her 50s, who is going back starting in September for the master's program at Davis and is completely switching careers. So that's what I enjoy is the multitude of people.

My hope is to create a more realistic viewpoint of what winemaking is and to open people's minds. People that take this class will oftentimes talk about fermentation, secondary fermentation, and additives. Everybody looks at me like, “Wait a second, you add all these things to wine?” But you don't have to add these things to wine. Wine doesn't care about perfection. You’re not going to get perfect grapes that will sit back and make wine itself. No, you have to make the wine. And these are just tools that will allow you to make that wine. It's up to you to decide what you do. It's not up to me or anyone else. So I'm focused on providing them with tools.

I equate it to going to music school. If you go to Berkley School of Music, it's not going to make you a better musician, per se. It's going to give you the tools. It's a matter of how you apply them. I want people to wonder. I want people to ask questions. And that's my goal in teaching this class is just to say, here's the theory.

Q: How much of your success would you attribute to schooling vs hands on experience?

A: Because I didn't have any kind of formal science background and I had no idea of what winemaking really was, I would say my formal schooling gave me the base for what I'm doing. So I would say, for the first five years of winemaking, 90% was attributed to schooling. It allowed me to understand why certain things happen.

But since then, maybe 25% of school has mattered. I've become less scientific in my winemaking. I do less rather than more now compared to before because of experience, knowledge, and experimentation. Also because I am not willing or wanting to necessarily do things the way I'm supposed to all the time and I am trying to push boundaries.

The greatest thing about the scientific method is that it makes you wonder “what if” and makes sure that if you're going to test something, you test it. For example, if you're going to do a co-ferment with Viognier, you don't do 1% or 2% because that's a rounding error. You do 10% or 15% to really see what that actually did to the wine. And that has stuck with me.

Q: Your focus tends to be on Rhone varietals. How did you come to fall in love with Rhone varietals and what goes into your decision making on which varietals you produce?

A: Rhone varieties are truly at the core of who I am and what I do here at Tercero. I'm Vice President of the National Board of Directors at the Rhone Rangers in my spare time.

From an educational standpoint, Rhone varieties are not really well known. Santa Barbara County is typically known for Pinot Noir and Chardonnay. And around the country, most people that drink wine are going to drink five or six core varieties. What we work with are the outliers. And I love the opportunity and the challenge of working with the underdog.

The fact that Santa Barbara County wasn’t known for Rhone varietals was one of the reasons I chose to get into Rhones. I could have done Pinot or Chardonnay, but they didn't really excite me that much.

There's 22 Rhone varieties, and I've now made about 12 of them. Not all Rhone varietals are available in Santa Barbara County, and I only work with grapes from Santa Barbara County. I'm not going to say I'm never going to work elsewhere, but I have no desire to because I love this area. I want to continue to promote Santa Barbara County. I'm very much a homer.

Q: Stem inclusion plays a big role stylistically in your wines. Can you touch on why you prefer to make stem inclusion wines?

A: For the most part, most of my wines are stem inclusion. To me, stems create a wine that's more like old school vinyl. It creates imperfections. It creates scratches. I love that. I don't like perfect wines. I don't like wines to just be fruit and when stems are brought into play, they're going to add bitter compounds. They are going to add tannins. They're going to change the aromatic focus. Now the challenge is, you don't know how they're going to do it and every year is going to be different. But that's kind of the beauty of stem inclusion.

Q: You’re a very vocal proponent of promoting Santa Barbara County wines and the region in general. How do you think we could do a better job of creating awareness of the region and its wines?

A: When people only reference the Central Coast, it doesn't really mean anything. The Central Coast stretches from Ventura to the San Pablo Bay. Monterey, San Luis Obispo, Paso Robles, Santa Barbara and Ventura all get locked together. So if you say a Central Coast wine, what does that mean?

Santa Barbara County gets combined with all these other regions all the time. And I have these discussions with wine writers and travel writers all the time of how to help us create an identity. The problem is, we as an industry do a bad job at creating our own unique identity.

Look how close we are to LA, but LA doesn't drink Santa Barbara County wines as often as they should. Many people just don't consider this wine country, which sounds weird. But if you're in LA, Santa Barbara means the beach and the university. It doesn't necessarily mean wine.

So it goes back to creating relevance, and to storytelling. The overall goal should be, the more people that drink our wine, the better off we all are. The more you try to tell people that this wine is good and this wine is bad, the less people are going to want to drink wine.

I see the term wine educator all the time and I think that’s a problem for consumers. When you go to a brewery, do you have to sit with a beer educator to drink beer? When you go to a cocktail bar, do you sit with a cocktail educator? When someone hears “educator” they naturally tend to stiffen up a little bit and think I gotta go to school to understand this. We just need people to enjoy the process.

Q: As it relates to the upcoming harvest, what challenges are you expecting to face and what excites you about the current vintage?

A: I think the answer to both of those questions is mother nature. Mother nature brings uncertainty and that uncertainty is unnerving, but it's also exciting.

This will also be the second year I'm working with Chenin Blanc, so I'm excited to work with it again. Last year was scary, in that respect. This year will be scary in that respect, because even though it's the second time, I’m working with 45 year old, own rooted vines that kind of have a life of their own at the Jurassic vineyard. The vines there are gnarly and nasty on this hill. As you go up the hill, the grapes on the top are much brighter than the grapes below, but they're much less plentiful. So sampling is really challenging to get right.

Q: Who are some other local winemakers that are inspiring to you?

A: I would say those who came before me and allow me to do what I do: Bob Lindquist, the late Jim Clendenon, Ken Brown, Richard Sanford, the Foxen boys, Andrew Murray, Bryan Babcock, Kris Curran and Bruno D'Alfonso. They're continuing to hone their craft and evolve and they're nowhere near done.

I would also say the later breed of winemakers who are taking this region to another level: Tyler Thomas, Brandon Sparks-Gillet, Justin Willet, Matt Dees, and so many more. I would add Tablas Creek as a winery that truly leads by education and example.

There's a lot of people that are really committed to their craft around here. I don't necessarily know everyone personally, but I respect their focus.

Q: What’s the best way for people to support you?

A: Come and try my wines! Come up to our tasting room in Los Olivos and be a part of what I’m making!

We want to send a huge thank you to Larry for taking the time to give such an awesome interview. If you enjoyed the interview and feel inclined we’d appreciate some love on social. If you’d like to meet Larry yourself head to the link below to schedule a tasting or order some of his wines. He’s also doing a tasting at Goodland Wine Shop on Tuesday, September 19th (more details in the “What’s Happening” section below!).

Tercero Wines

Uncorked

Star Lane Chenin Blanc

2020 Star Lane Chenin Blanc

If you can’t tell we’ve been on a Chenin Blanc kick lately and that’s for good reason. The varietal is extremely versatile and has a wide, dynamic range of flavor profiles, which can make it almost unrecognizable from one region to the next. This week we tried the Star Lane Chenin Blanc from Happy Canyon. This is a fuller bodied Chenin Blanc that will appeal to any white wine lover but especially those who prefer Chardonnay.

Nose: grapefruit, honeysuckle, lemon

Palette: cream, green apple

Pairs well with: spicy shrimp dishes

Available at: Dierberg & Star Lane tasting room in Sta. Rita Hills

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What’s happening?

• Summer Grand Tasting with Meritage Wine Market: Looking for weekend plans? Here’s where we’ll be. Over 60 wines are being poured at SoHo in downtown Santa Barbara featuring Jonata, Dreamcôte, Alma Rosa, and so many more. Tickets are $75 with the event taking place Saturday, September 16th from 12PM - 3PM.

• Tri Tip Cookoff at Presqu’ile Winery: “This all-you-can-eat event features multiple food trucks preparing Tri Tip, sides curated by Chef Julie, and wine by the glass and bottle. Attendees will vote on their favorite Tri Tip throughout the afternoon and award one incredible preparation with the Santa Maria People’s Choice Tri Tip Winner.” Tickets are $40 and the event starts at noon on Sunday, September 16th in Santa Maria.

• Tasting with Tercero Wines: Are you jumping to taste Tercero Wines after that interview? Then head over to Goodland Wine Shop in Goleta on Tuesday, September 19th at 5PM.

• Pizza and Wine Party at Bodega: Check out Bodega in Los Alamos for a slice of pizza courtesy of Nice! Pizza! and a flight of wine courtesy of Stolpman So Fresh. Food and wine is included in the ticket price, in addition to a limited edition hat made just for the event on Tuesday, September 19th at 6PM.

Cheers!

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Issue #17

Harvest is here, for some that is. This week has been a week of first picks for vintage ‘23 and also a week of, “Maybe in a few more days.” In this week’s issue learn what goes into the decision of when to make that first pick and all the picks after that too! We also have a fun side by side comparison of two seemingly similar Sauvignon Blancs!

To pick or not to pick?

As harvest approaches, winery workers are breaking out their Ziploc bags and gardening sheers to sample vineyards. Once those samples are crushed into juice, there are two main measurements to be paying attention to: brix and TA (total acid).

Brix are a measurement of sugar content, which is what is converted to alcohol during the fermentation process. Acid is necessary to achieve a balanced taste and ward off bacteria. As the grapes ripen the sugar levels will go up and the acid levels will go down. Finding that perfect moment to pick is both a science and a stylistic choice.

Vineyard specs can also affect the timing of picks. For example, the direction the vines face affects the amount of direct sunlight that grapes receive. The soil type affects the amount of water retention amongst the vines. And the weather a particular vineyard has experienced can be a huge deciding factor as well. This year’s harvest along the central coast has started later than recent years due to mild summer temperatures, heavy fog, and some unseasonal late rain. The grapes just haven’t ripened up at the expected pace yet.

Lastly, there are general varietal differences to consider. Some varietals are going to be early ripening varietals, such as Chardonnay, Sauvignon Blanc, and Pinot Noir. Others are late harvest picks, such as Cabernets, Zinfandel, and Syrah. Seems like vintage ‘23 is kicking off with mostly Sauvignon Blanc here on the central coast!

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Since Sauvignon Blanc has been a popular central coast first pick this harvest, we thought we’d show off a side by side comparison of two Sauvignon Blancs from the exact same vineyard and vintage. It’s lovely to see how two winemakers approached the same grapes from differing perspectives. The result is two uniquely, delicious bottles of Sauvi B. Go pick up a bottle of each and try a side by side tasting for yourself!

Grassini Family Vineyards Sauvignon Blanc

2022 Grassini Sauvignon Blanc

Grassini Family Vineyards is located in Happy Canyon, which is the warmest area of the Santa Ynez Valley. This makes for perfect Sauvignon Blanc growing weather. This Sauvignon Blanc is a tropical, acid driven wine that is aged in stainless steel. Winemaker, Bradley Long, leans towards a traditional Bordeaux style approach when crafting Grassini’s wines.

Nose: lime zest, melon

Palette: pineapple, coconut

Pairs well with: sushi…CA roll anyone?

Available at: Grassini Family Vineyards Estate tasting room or downtown Santa Barbara tasting room, aboard the Double Dolphin cruises in Santa Barbara

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Future Perfect Sauvignon Blanc

2022 Future Perfect Sauvignon Blanc

Nicknamed the “breakfast wine” for good reason, this wine also comes from the Grassini Family Vineyards in Happy Canyon. It is aged for 6 months in neutral french oak and is a high acid, low alcohol Sauvignon Blanc. Winemaker, Sunny Doench Stricker, has a fresh approach to winemaking. As you can probably guess from her labels, she loves all things sparkly and soulful.

Nose: passionfruit, honeysuckle

Palette: guava, melon

Pairs well with: We’re sticking with the breakfast theme and pairing this wine with avocado toast or a bagel with lox.

Available at: Future Perfect tasting room in Los Olivos

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What’s happening?

• Jazz Night at Carhartt: It’s jazz night at Carhartt this Thursday, September 7th from 5PM - 7PM. Grab a glass and pull up a chair in the Carhartt cabin.

• Buddy’s Wine Block Party: This Friday, September 8th starting at 5PM, chow down on some BBQ from Lofi BBQ in Ventura and sip on some wine with a DJ in the background. Best part is it’s free to attend!

• Cairjn Winery Takeover: Taste through Cairjn Wines full lineup at Saints Barrel in San Luis Obispo on Thursday, September 7th from 5PM - 9PM. There’s no additional cost to the event aside from the tasting flight.

• Regal Wines Tasting at Meritage Wine Market: Meritage Wine Market’s winemaker series continues this week, hosting Regal Wines. Event is free to attend and will be on Saturday, September 9th from 2PM - 4PM.

Cheers!

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Issue #16

As part of our ongoing interview series highlighting winemakers along the central coast, we sat down this week with Natalie Albertson of Wildflower Winery. Located in Ventura, Wildflower Winery is bringing wine country to a more urban setting with low intervention wines.

Plus, we have another wine recommendation this week to beat the heat. Despite the PSL being released, we are still sippin’ like it’s summer!

Interview with Wildflower Winery

Natalie Albertson of Wildflower Winery

There’s a lot that can be said for the creative expression that wine allows. From aging vessels, varietals, to winemaking methods, there’s thousands of decisions that are made to get a wine from grape to bottle. Natalie from Wildflower Winery has looked to carve her own path through her own creative journey in winemaking. Her wines are fresh, approachable, and as she would say, “wildly drinkable!” We met in her tasting room and urban winery to learn more about her personal journey into the world of wine.

Q: Why don’t you start off by introducing yourself and how you came to create Wildflower Winery?

A: I’m Natalie Albertson of Wildflower Winery. I’ve always liked wine but I fell in love with it while living abroad in Sicily. I did my WSET level 1 while living there and when my family moved back to California I started the UC Davis winemaking certificate program and made my first vintage at the same time. I had these wines in my head that I really wanted to create which ended up being our Pet-Nat “Zee Bubbles and Wheeze the Juice a Carbonic Grenache.

The name Wildflower itself comes from my daughter being named Poppy, my grandfather’s nickname being Poppy, and the love of seeing poppies while living in both Sicily and California.

Q: You spent some time living abroad in Italy, how did that experience shape your thoughts on wine and winemaking?

A: When you go to a winery in Sicily and taste the the wines, it’s a whole experience. From the vineyards, to the food, to the wines, there’s a connection. It’s the connection between the wine, food, and community surrounding the areas that drew me in. It’s just such a big part of the culture. You don’t see people over consuming there either because it’s seen as more of a ritual. You sit down, have a meal, and enjoy these wines.

Q: Most of your wines are created in a low intervention wine making method. What does low intervention mean to you and why is it important for your brand?

A: Low intervention, or natural wines, just means not putting a bunch of extra stuff in your wine. It's not about using a bunch of additives or overly filtering. It's getting the best grapes possible and using no glyphosate. The goal would be to have a wine that is organic, biodynamic, regenerative…all of that. But it's really hard here in Santa Barbara County and surrounding areas to get those kinds of grapes. I feel like natural and low intervention has become more of the norm in Santa Barbara so it becomes harder to get those grapes.

Making wines that aren't overly processed is important to me. I enjoy making food from scratch at home. So I'm trying to apply those some methods here at the winery.

Q: How do you select the specific varietals you work with?

A: My first year I was scrambling a little bit, asking other winemakers where I could source grapes. But since that first year I have formed more relationships with vineyard managers where I can ask them for a certain flavor profile or if they have anything interesting. When looking for grapes I prefer organic and so the vineyard managers are able to kind of guide me a little bit better.

My current varietals include a pet nat Chardonnay, which when I originally came back to the states I said I would never do a Chardonnay. But some grapes became available and I said to myself, “Fine, if I’m making a Chardonnay I’m making bubbles.” I also have a Viognier that’s a lighter, brighter expression and not so syrupy. I have an Albariño, rosé of Grenache, and a carbonic Grenache, just to name a few of my current releases.

Q: You come from an untraditional background to get into winemaking. What advice would you have to other people interested in breaking into the industry?

A: Find your niche. Find your passion and you do have to be really passionate about this. You will not make it if this isn't something that you want deep down. If you feel like you have these wines inside you that you need to make, then you will make it. It's a lot of money. It's a lot of stress. But like I said, if you have the passion for it go for it. Make friends in the wine industry and volunteer to help for a harvest to get your hands dirty. Get an idea of what what it really costs and what it really takes. Wine is so many things. It’s religious. It’s romantic. It’s historical. You just need to really have something inside you that makes you need to do it.

Q: How has being a female winemaker in a traditionally male dominated industry impacted you?

A: Some of the most supportive people, for me, and the people who really pushed me that first year, that could see that I could go somewhere, were men. And they were like, “I really think you should do this. This is what you should do.” They were there for me to answer questions and helped me along the way. So I really appreciate those relationships and those guys. There are no other female winemakers based here in Ventura. So that’s been hard, but it's forced me to seek out those relationships elsewhere. I put my trust in both those female winemakers and the guys down here that have been very supportive and welcoming of me. We've got a great community.

Q: Who are some of the other female winemakers along the central coast that you draw inspiration from?

A: There's a ton! Anna Clifford from Final Girl has been a great friend. I'm able to call her or stop by her house and ask her any questions. She's just been a wealth of information and so supportive. Alice from Âmevive has been very helpful with vineyard questions. Jessica Gasca from Story of Soil has been very inspiring. And lastly Tara Gomez and her wife Mireia Taribo from Camins to Dreams.

Q: Lastly, what’s the best way for folks to support you?

A: I love meeting new people. Come to the winery. Come visit and introduce yourselves. I’m also looking for hands this harvest if someone is interested. And obviously buying my wine is a great way to support as well!

If you’re looking to try some vibrant, low intervention wines give Wildflower Winery a visit or order some of Natalie’s wines directly, using the link below.

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Lieu Dit Chenin Blanc

2020 Lieu Dit Chenin Blanc

Founded by longtime friends Eric and Justin, Lieu Dit focuses on French varietals traditionally found in the Loire Valley. The term Lieu Dit translates to said-location and, in France, is used to recognize the unique topographical or historical specifics of an area. The Lieu Dit Chenin Blanc is sourced from the Santa Ynez Valley and, similarly to Natalie at Wildflower Winery, is made in a low intervention style. Aged in neutral barrels and stainless steel and using only native yeast, the result is a well-balanced, low sugar, low alcohol wine.

Nose: honey, stone, lemon

Palette: pear, melon, minerals

Pairs well with: pork chops

Available at: Sunburst Wine Bar

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What’s happening?

• Austin Hope Tasting at Vino Divino: Looking to taste the full lineup of Austin Hope wines? Head to Vino Divino in Santa Barbara this Friday, September 1st. The tasting is from 5PM-7PM with tickets at only $20 for a tasting comprised of five different wines.

• Delmore Wines Tasting at Meritage Wine Market: Meritage Wine Market in Santa Barbara is hosting a tasting with Delmore Wines winemaker, Darren Delmore. Meet him on Saturday, September 2nd and try the wines free of charge!

• Peake Ranch Harvest Celebration: Harvest is starting for many wineries along the central coast! Kick off the season with a harvest celebration at Peake Ranch on Saturday, September 2nd. Tickets are $50 per person and include food and wine.

• Labor Day Sip and Swirl: Join Fess Parker Winery at Finch & Fork for a rooftop event. Fess Parker wines will be paired with various cheeses (and some epic views). Tickets are $25, with the event taking place Sunday, September 3rd from 6PM-8PM.

• Lastly, while not an event, both Silver Wines and Tira Nanza are fundraising for the the Lahaina fire victims. Silver’s End of Summer Sale is from 8/31-9/4 and 10% of all sales will be donated. Or purchase Tira Nanza’s rosé to support the cause!

Cheers!

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Issue #15

This week we’re turning the spotlight north to highlight the newest AVA to be established in California, SLO Coast. We took some inspiration from this AVA for our highlighted wines of the week as well.

Your new favorite AVA - SLO Coast

This week we’re highlighting one of the newer AVA’s to be officially recognized, the San Luis Obispo Coast AVA. The central coast is filled with cool climate wines that are close in proximity to the ocean, but the SLO coast AVA is unique in that it has the highest percentage of vineyards within 6 miles of the ocean (97% to be exact).

The new AVA also encompasses the already previously established Edna Valley and Arroyo Grande AVA’s. Stretching from the edge of Santa Maria in the south to San Simeon/Cambria in the north, the region boasts some incredible coastlines and rolling valleys.

While Pinot Noir and Chardonnay are obvious varietals that thrive here, the SLO coast has also found a home to some lesser known varietals. Albariño has found a strong foothold in the region, with over 20% of the states production coming from this relatively small AVA. Albariño is a Spanish varietal that’s known for it’s high acidity and notes of melon, citrus, and stone fruit. Another popular varietal that has found its place along the SLO coast is Grüner Veltliner (check out our featured wines this week for one we'‘re loving).

If you’re hoping to visit this region be sure to check out just a few of our favorite wineries below.

• Center of Effort

• Baileyana

• Saucelito Canyon

• Kynsi Winery

• Timbre Winery

See a full list of all SLO Coast wineries here.

Uncorked

Center of Effort Oro Bianco

2022 Center of Effort Oro Bianco

Our first featured wine this week comes from Center of Effort, located in Edna Valley. Founded in the late 70’s, Center of Effort was one of the earliest vineyards to settle in Edna Valley. This Chenin Blanc is actually one of the only plantings of Chenin Blanc in the region!

Nose: melon, papaya

Palette: pineapple, green apple, lemongrass, citrus

Pairs well with: steamed mussels with green curry

Available at: Region. wine bar in downtown SLO

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Tatomer Paragon Grüner Veltliner

2020 Tatomer Paragon Grüner Veltliner

If you have yet to try Grüner Veltliner then you need to run out and grab a bottle of Tatomer’s. Primarily grown in Austria, Grüner Veltliner can express a complex, full bodied flavor profile. Graham Tatomer is well known for focusing on Austrian varietals after he immersed himself in the region for a number of years. This specific bottle comes from our previously reviewed SLO Coast AVA, and more specifically Edna Valley.

Nose: green apple, lime

Palette: apricot, honey, apple

Pairs well with: Keep it traditional with weiner schnitzel, or try this wine with your next artichoke appetizer.

Available at: Meritage Wine Market in Santa Barbara, Good Land Wine Shop in Goleta

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What’s happening?

• Clambake @ The Victor: Ready to get your hands dirty and dig into a medley of seafood? The Victor in Santa Ynez is hosting a clambake Saturday, August 26th starting at 6PM. Tickets are $125 for the full table affair.

• Stolo Winemaker Dinner: Cavalier Oceanfront Resort is hosting a winemaker dinner with Stolo wines. Tickets are $85 for a 4 course meal paired with wine. The event is August 26th from 6PM - 9PM.

• Rusack Winemaker Dinner: Ox & Anchor in San Luis Obisbo is hosting a winemaker dinner on Tuesday, August 29th starting at 6PM. Expect to taste through 6 uniquely crafted dishes paired with Rusack’s best wines.

Cheers!

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Issue #14