On the lees, please.
RIP Yeast
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.
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.