Lake County Wines Reach New a Pinnacle

November 14, 2020 by evebushman

KELSEYVILLE, Calif., PRNewswire — Lake County received the highest rating ever achieved by a wine from its region – receiving a 96 point rating for the 2016 Sol Rouge Petite Sirah from Wine Enthusiast Magazine.

Lake County, a small wine growing region directly north of Napa, used to be part of Napa County and was said to have grown as many grapes as Napa in the 1900s. However, the 1920 Prohibition brought an end to Lake County wine production as vines were removed and planted with other crops.

Lake County’s re-emergence in the wine industry began in the 1960s and grew from less than 100 acres in 1965 to nearly 10,000 acres today. Although large premium Napa Valley grape growers like Beringer and Beckstoffer Vineyards established themselves in the county, few wineries included “Lake County” on their labels, as most wine was often blended into that of Napa Valley and Sonoma wines.

In 2007, a dozen wineries in Lake County including Sol Rouge Winery, established the Lake County Winery Association to promote awareness. At the time, Lake County wines were relatively unknown or reviewed by the top wine magazines with only a few wines receiving a 90+ point rating. Most of these wines were made by Napa winemakers like Thomas Rivers Brown, maker of the Schrader Cellars Double Diamond Cabernet Sauvignon from Beckstoffer’s Amber Knolls Vineyard.

Today, the Lake County Winery Association has over three dozen vintners like Shannon Ridge, Gregory Graham, Brassfield, Hawk & Horse, and Obsidian Ridge, who commonly make wines in the 90-95 point range. “We’ve seen a trend in higher ratings from all of our Lake County wineries and this rating is just another example of how wineries are producing world-class wines from Lake County,” said Helena Walsh, Director of Lake County Winery Association.

The 2016 Sol Rouge Petite Sirah put Lake County in a completely different league, scoring a 96 point rating by one of the top wine review magazines – the highest in the county’s 50+ year history of winemaking. “I actually never checked on how rare that rating was. I tasted the Sol Rouge Petite Sirah blind of course, along with a few other Petites from Lake and two other appellations, so when I scored it I didn’t know the AVA. It’s a magnificent wine and a great example of how good the Lake County terroir can be,” said Jim Gordon, Contributing Editor, Wine Enthusiast Magazine.

“When we planted the Sol Rouge Vineyard, we sought to grow the best possible grapes to make the finest wine we could,” said Bryan Kane, Co-Owner & Winemaker of Sol Rouge Vineyard & Winery. “When we came to Lake County, the highest rating from one of the Big 3 (Spectator, Enthusiast & Parker) was 92 points. So far, we’ve earned 90–94 points on 44 of our 51 Lake County wines, with the majority scoring 92-94 points.” Bryan attributes the higher scores amongst Lake County wines both improved winemaking and the excellent growing conditions.

“Lake County produces some of the most distinct winegrapes in the world, and over the years, we’ve seen a steady increase in recognition of the region’s wines,” said Debra Sommerfield, President of the Lake County Winegrape Commission. “This impressive rating further substantiates Lake County’s position as a top-tier winegrowing region.”

With all the recent devastation to the Napa and Sonoma wine growing regions caused by the Glass and LNU Lightning Complex fires, wineries have been looking to Lake County for grapes. Jim Smith of Case by Case Wine Brokers states, “We have been challenged as of late with the soaring demand of winegrapes from Lake County. I believe the work is out on what winemakers can expect from our wine growing region.”

“We are honored and excited to have received such a high rating on our 2016 Petite Sirah and expect that Sol Rouge and others will continue to aspire to make highly rated world class wines,” stated Jill Brothers, Sol Rouge Co-Owner and Winegrower.

ABOUT SOL ROUGE

Sol Rouge is a family estate located in the Mayacamas Mountains at elevations averaging over 1800 feet. North of Napa in the foothills of a dormant volcano which formed the North Coast wine country in the Red Hills Appellation of Lake County, this land contains rich, red volcanic soil and, from this unique profile, Sol Rouge derived its name – translating to “Red Soil” in French. This 70 acre estate is planted with Syrah, Grenache, Mourvèdre, Cinsaut, Counoise, Zinfandel, Petite Syrah, Cabernet Sauvignon, and Cabernet Franc in a “high vine density” configuration allowing each vine to focus on fewer clusters of fruit, leading to greater complexity. Nestled between Mt. Konocti and Benson Ridge, this aggressive sight is all hillside with slopes up to 60% and is said to be the most aggressive and tightly planted vineyard in the Red Hills, with nearly 6000 vines per hectare in some blocks. For more information, see http://www.solrouge.com

2016 Sol Rouge Petite Sirah Wine Enthusiast Magazine Review: https://www.winemag.com/buying-guide/sol-rouge-2016-petite-sirah-lake-county/

Visiting Wineries We Like: Ampelos and Zotovich!

September 11, 2020 by evebushman

Finishing off our trip to Lompoc we had our last two tasting appointments, to Ampelos Cellars and to Zotovich Vineyards.

Due to Covid-19 both wineries are open for outdoor tastings. Just call or email ahead of time as we know that things can change from one day to the next.

Starting with Ampelos we met with Matt, a “cellar rat” at the winery and tasting room staffer. We went through their current lineup of wines to taste, but only after first noting the unique tasting notes done by their marketing director. Instead of the usual aromas and flavors, these tasting notes also called up more memories, or visions, of where each wine could take you. For example, the 2019 Santa Barbara County Viognier was described as, “The click clack of rails, puffs of jasmine glinted steam, the sneaky smile of a Mandarin orange sun. Teak wood bar, juicy pineapple rings, shaved coconut flesh, the sway of palm trees passing quickly by. A new day swaggers through the lounge car with unlimited possibilities while I ride alongside ‘phi’ the ‘golden girl’ of my dreams.” These kind of tasting notes, albeit not for everyone, makes the writer in me want to strive much harder. It’s boring to read, “jasmine, orange, teak, pineapple” alone. Now, moving on and back to the tasting, and my tasting notes, I found the fruit in the Viognier to be fresh with a lovely mouthfeel. A great start to our tasting.

Next was their 2017 “Garcia” Albarino that spent 50% in neutral oak and 50% in stainless steel tanks. It was quite nice, with mild fruit notes. A 2016 Sta. Rita Hills Pinot Noir “Lambda” had both good fruit and balance, and was awarded 90 points by Wine Enthusiast. Next to try was 2015 Sta. Rita Hills Pinot Noir “Rho” barrel select, made for their best 12 barrels and spent six to eight months longer in barrel. It was very yummy, with rich velvety fruit and oak notes. The Rho got 90 points from both Wine & Spirits magazine and Wine Enthusiast.

The next wine, a 2015 Sta. Rita Hills Grenache “Delta”, had lovely layers of red fruit, spice and earth. The 2016 Sta. Rita Hills “Syrache”, a wine I had been told by a wine pal not to miss, is a Syrah Grenache blend. This vintage was 65% Syrah and 35% Grenache. It proved to be my favorite in the tasting. Wine & Spirits gave it 91 points and Wine Enthusiast awarded it 90 points. Our final wine, the 2016 Syrah had lovely peppery notes I won’t soon forget.

When our Contributing Editor Michael Perlis checked over this article he reminded me that he had covered Ampelos after tasting them at Wine in the Pines in 2015. At that time he shared, “A fortunate cancelation of a meeting at the World Trade Center led to Peter Work missing the 9/11 tragedy. Rethinking their lives, he and wife Rebecca plunged full-time into their Ampelos vineyard in the Sta. Rita Hills, which they had acquired in 1999. My favorites were the “Syrache” [blend of Syrah and Grenache] as well as the standalone Syrah.”

From Facebook

ampelos has been a family endeavor from the start! Initially “corporate folk”, we enjoyed getting away to the Sta. Rita hills on weekends and dreamt of one day planting our own vineyards and making wines. A cancelled meeting on the morning of September11, 2001 helped us to realize that someday was TODAY! Our son, Don, came out to help get the vineyard underway and soon our dreams became reality. We are driven by a deep love and passion for viticulture. We are very proud to be one of the first wineries to be CERTIFIED sustainable, organic, and biodynamic. As a small boutique winery we produce 3500 cases and are meticulous about being as gentle as possible with all of our farming and winemaking practices. The best part about being winemakers is the opportunity to meet and share our wine with others. Come see us…

Ampelos Cellars, 312 North 9th St. Lompoc. 805-736-9957.

https://www.facebook.com/ampeloscellars/

https://www.instagram.com/ampeloscellars/

Now, onto Zotovich! In the blue building, shared with other winery tasting rooms on the corner of Highway 1 and 246, we rediscovered Zotovich Estate Vineyards and Winery with sales rep Jason Carter. We quickly learned that they sell their wine via wine club, as well as in some restaurants and stores. We tasted about 10 wines, will share the notes for some from the current vintage – which should be available on their website.

We began with the 2018 “Zoto” Chardonnay that Jason said had “marginally less oak” than their Estate Chardonnay. I found it slightly acidic, akin to a Sauvignon Blanc, with both tart and buttery notes. Then we tried three more Chards, all very good. We preferred the 2017 Estate Chardonnay for its notes of Meyer lemon, white peach, pear and a hint of strawberry in a delicate balance, for only $28 a bottle. We liked the 2017 Reserve Chardonnay, from the 809 clone, and 50% new French oak, with tropical fruit including pineapple, papaya and a floral nose. The last white we tried was the 2018 Estate Viognier. The wine called up memories of lemon-lime soda, stone fruit, wet stones with a nice low acidity.

Next up came the reds, beginning with the 2017 Estate Pinot Noir. Notes included concentrated fruit – especially crushed raspberries, white pepper and a richer quality in comparison to a 2019 newly released Pinot served just before. The website said this is the 17^th vintage of their flagship Pinot. Oher reds we tried that I didn’t find on the website included their 2017 Grenache, 2016 Syrah Grenache Blend and a 2017 Syrah. Of these three I enjoyed the blend the most, but get over to the tasting room soon if you want to taste these wines!

A little research of my own and I found what I had to say about Zotovich in a Henry Wine Group tasting circa 2012, “This was my actual favorite winery of the day and I think it may have been the 10^th wine (translates to pretty early in the tasting) I had tried. The three the winemaker brought included an ‘09 Sta. Rita Hills Chardonnay that I found refreshing and steely, the ‘09 Sta. Rita Hills Pinot Noir for its traditional cherry and stem flavors without a ton of alcohol or tannin (things I don’t like that some seem to be reaching for in Pinots) and the ‘09 Sta. Rita Hills Syrah that was both soft and then sturdy on the back palate. Want more.”

From Facebook

A small, family-owned and operated winery located on the Central Coast of California, Zotovich Vineyards handcrafts exceptional wine from small, closely monitored lots of grapes. Zotovich Vineyards & Winery proudly produces Estate Pinot Noir, Syrah, Chardonnay, Viognier, and Grenache. Our philosophy is simple: We believe great wine is established in the vineyard. We meticulously farm our estate Zotovich Family Vineyard grapes, and strive to make the best wine possible vintage to vintage.

Zotovich Vineyards, 300 N 12 St, Ste D, 805-736-1600.

http://www.zotovichvineyards.com/

https://www.facebook.com/pg/zotovichvineyards/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Rediscovering Jalama and Winemaker Mark Cargasacchi

September 4, 2020 by evebushman

Oh what a treat! I forgot how entertaining winemaker Mark Cargasacchi was! And of course, what a great winemaker he is! It had been a few years since I visited the Lompoc Wine Ghetto, aka the Lompoc Wine Trail, and when I found a photo in my Facebook memories of me at the ghetto, at Jalama wines, I re-shared it. That’s when I knew that I was way overdue for a visit. So overdue in fact that I had to learn that Mark had moved their tasting room to Palm Springs, though currently closed due to Covid. Mark often comes to Lompoc, as that is still where the winery is, so I got my foot in the door during one of his visits.

Mark picking up the wines from the tasting room before our meeting outside.

The move to the desert proved to be quite profitable for Mark, he said he had his best sales there in 2019. He sold out of all of his library wines, from 2004 through 2015, as well as his current 2016 vintages of both his Syrah and El Capitan “signature blend” and most of his 2017s! He did find a few wines to share with us, so there should be a few for you too, even better if you are a wine club member.

We caught up on some local gossip during our tasting, always fun, and heard all about his new spot in the desert. We were very happy to hear how well he is doing there and can’t wait to visit when the weather, and Covid, cools off. And by the time that happens we can try his wines again. Note: All of Mark’s wines have had no new oak since 2015. So if you use the word “oaky” as a descriptor in talking about any of his wines from 2015 on he will snort, or giggle, as it’s simply not there.

Tasting

We started with a barrel sample of Mark’s Grenache/Roussanne Blanc. It had spent time in stainless steel and neutral oak barrels, with four to five more months to go before he bottles (what Mark refers to as “a second winter”) before he will release the wine. It is also unfiltered and unfined. We thought it was super fresh, good fruit.

Next up was his 2017 Pinot Noir, Sta. Rita Hills. We found it earthy as Mark had described, also with notes of dried black cherry and meaty plum. Then we sampled a 2016 Grenache with 13.5% alcohol, he had just released the wine six months before. We found it bright, smokey, rich and some of those earthy qualities again.

The 2016 Refugio blend of 50% Grenache and 50% Syrah was very nice, with rich and spicy bold blue fruit. A “not so petite” 2016 Petite Sirah was a big wow for me, my favorite in the tasting. Wine Enthusiast awarded it as the Editor’s Choice and 91 points, I would give this wine with a bold 15% alcohol more. Plenty of big, dark and dry black fruit, peppery and balanced.

For a finisher Mark brought out his latest wines, 2018 Merlot and Cabernet Sauvignon. Both needed “another winter”, six to eight months or so, in bottle before he will release, but we could tell they would be worth the wait. The Merlot had outstanding blue to black fruit; rich, layered, spice, smokey and very aromatic. The Cab was bright now, but again, had that good fruit and earthy qualities we kept finding in the Jalama wines.

https://www.facebook.com/jalamawines

https://www.instagram.com/jalamawines/

https://www.jalamawines.com/

Discovering Montemar Again, and Probably Again and Again?

August 28, 2020 by evebushman

I remember tasting Montemar wines at past Wine in the Pines events, and that a few friends were in love with their wines, especially their Pinot Noirs. When my #LAWineWriters group planned a trip to Lompoc I looked around to see who else I would like to visit, and remembered that Montemar was there. Besides Pinot they are also known for Rhônes – GSM blends and Syrah – as well as Sangiovese, Cabernet Sauvignon, Petit Verdot, Chardonnay, Rose, Viognier, Grappa and more.

When I met up with owner Caryn Arrowood she gave me their wine list, and whew, there was a lot to choose from. (For a writer, who of course has to spit everything, I limited myself to varietals that I normally appreciate.) Caryn commented that they make “too many” of a lot of varietals. They do indeed, lucky us.

But before we got to tasting Caryn showed me their life-size chalkboard where visitors could write down their goals (sadly Caryn’s husband Steve had his life’s goals written there before he passed away due to cancer), organic garden (Caryn offered that we take anything we like home with us), their sandy beach (yes, you read that right), large paintings of popular musicians one of their club members had done and plenty of well-spaced seating areas. Now, I grew thirsty to taste.

Tasting

The first wine we tasted, Caryn’s favorite and mine now as well, was their 2018 Grenache Blanc with delightful notes of fresh pineapple and fruit cocktail. Next up, a 2014 Sangiovese from Stolpman Vineyard, proved once again how great the Stolpman Vineyards are, and how a great winemaker can do great things with it. It had a beautiful nose filled with light red fruit, spice and brambles. Another wine with great fruit and spice, as well as mushrooms and violets, was the 2014 Grenache, I was now three for three in finding favorites at Montemar.

A dark, earthy, spicy wine with great balance, their 2014 GSM was the ticket. This rendition had 50% Syrah, 25% Grenache and 25% Mourvedre. A 2013 Syrah, Thompson Vineyard, had me at a “hello blueberry” youthful taste for a 2013, that also had a bright mint and some red earth notes to it.

Next up was their 2012 Syrah EBA (Extended Barrel Aged) from the Watchhill Vineyard. This wine has 12 more months in barrel, for a total of 30 months, before bottling. Caryn commented that this was “a good vineyard” for them. I got lots of red jammy fruit, pepper, crushed leaves, with a long tannic finish. Another favorite that lingered in my mind for a long time after tasting. Our final wine was a 2015 Petite Verdot from Happy Canyon. It was dark, dusty, with lots of great fruit and the most perfumed bouquet.

Note: Though Steve had been the winemaker for all of the wines we tasted, we learned that their son Kyle Arrowood, who Caryn said had been “a garage winemaker since he was a kid”, had taken up the helm. I look forward to returning and tasting Kyle’s vintages. The Arrowoods have long-time contracts with many vineyards where they can “control the fruit”, and I expect that to continue for many years to come.

Montemar Wines

1501 E. Chestnut Ct., STE E. Lompoc.

805-735-5000

https://www.montemarwinery.com/

https://www.facebook.com/Montemarwines/

https://www.montemarwinery.com/reopening.html

Discovering Camins 2 Dreams in Lompoc

August 14, 2020 by evebushman

Was recently invited by fellow wine writer and organizer of the #LAWineWriters group, Cori Solomon, for a road trip to Lompoc. It had been awhile since our group had met but Cori found a winery she liked that was most willing to set up for us outside and socially distanced for a tasting. The winery is Camins2Dreams and this is their story.

“Wife and wife” winemakers Tara Gomez and Mireia Taribo Tena share the Camins 2 Dreams winery. Some of us had already tasted wines made by Gomez, as she is also the winemaker at Kita. The pair make wines, starting with their flagship Gruner Veltliner and Syrah, only in a natural style. Cori hinted that “Tara and Mireia have a good story.”

We quickly learned that the pair has years of winemaking experience between them. Gomez got her Enology degree and began making wine at J Lohr (where the two met) and Fess Parker before starting Kalawashaq’ Wine Cellars (the winery name is the same as the village her Chumash forefathers lived in). Fast forward to taking some time away to make wine in Spain, specifically at Castell d’Encus, where Tena was the winemaker. Tena also has an Enology degree, and went back to school to earn a Masters in Enology, Viticulture and Marketing of Wine.

The pair started Camins 2 Dreams in 2017, making wines from Sta. Rita Hills vineyards that focus on 100% natural bottling, not filtered or fined, all foot stomped, no new oak barrels (their new standard) and only add SO2 (a wine preservative) just before bottling. Their first production was a mere three barrels.

“We have to adjust for each vintage…it’s difficult to be consistent. So the focus is on the vineyard,” the pair shared. They “respect the land and want (their) vineyards to be SIP certified.” Look for newcomers Grenache and Graciano in their lineup.

Tasting (Notes on aromas and flavors were provided, I will only comment on those that I noted as remarkable.)

We started with a 2019 Gruner Veltliner that was a big hit with the group. Noted: pear, green apple, freshness, acidity and it worked as the perfect palate cleanser for the tasting. At the end of the tasting we were treated to a refreshing Pet Nat of their Gruner Veltliner which is described by Wine Enthusiast as “Pét-nat, or Méthode Ancestrale, is a method of sparkling wine production used all over the world. … After a period of rest that can be as short as a couple of months…”

After the white wine we moved over to their pink, a 2019 Rose of Syrah that had been made in the saignee method with nearly zero skin contact and completely fermented in stainless steel. We notes strawberries, Rainier cherries, pomegranate with a crisp finish that I thought would lend itself well to a nice picnic with cold fried chicken.

Then we started on their many Syrah wines: 2017 Zotovich Vineyard, which was their first, which had a lovely blueberry nose, tannins and long finish – my favorite of the Syrahs. A 2018 Zotovich had a lovely balance and a bit lighter to me than the 2017. The 2018 Spear Vineyards had a medium body, black fruit and a decent amount of acidity that I felt was due to its youth. We finished for with a 2018 JSB (from the John Sebastiano Vineyard) that had been bottled just two weeks prior, and a red table wine that was a combination of both 2018 and 2019 Syrah from all three vineyards: JSB, Pear and Zotovich.

My takeaway: If you seek natural wines Camins 2 Dreams is not to be missed.

Camins 2 Dreams

313 North F St, Lompoc, CA.

805-741-7047

https://camins2dreams.com

https://www.facebook.com/camins2dreams/

https://www.instagram.com/camins2dreams/

South Coast Winery Wins Big at 2020 Toast of the Coast

August 5, 2020 by evebushman

TEMECULA, Calif. – South Coast Winery, owned by the Carter family, proudly accepted multiple awards at the 2020 Toast of the Coast Wine Competition produced by the San Diego County Fair. The winery won Best Pinot Grigio in the competition as well as a Double Gold medal for its South Coast Winery 2019 Pinot Grigio, along with four Gold Medals and two Silver. Additionally, sister property and member of the Carter Hospitality family, Carter Estate Winery won a Gold Medal in the event.

The Toast of the Coast Wine Competition, which recognizes and promotes wineries producing the finest quality wines, took place February 29 to March 1 at the Del Mar Fairgrounds in Del Mar, Calif. A total of 633 wines were judged by 15 prominent wine industry professionals – a group that included winemakers, sommeliers, wine journalists and wine business managers.

“We are honored to continue adding prestigious recognition and top awards to our over 3,000 wine accolades accumulated since our inception in 2003,” said Jeff Carter, president of Carter Hospitality, which owns South Coast Winery and Carter Estate Winery. “The Toast of the Coast citings reinforce our mission to use expert knowledge and craft to produce the very best wines, always retaining a sense of each varietal’s personality and terroir of origin.”

South Coast Winery’s results for this competition: 2019 Pinot Grigio won Double Gold and “Best Pinot Grigio” award; 2017 Santa Lucia Highlands Pinot Noir won Gold; 2015 Cabernet Sauvignon awarded a Gold designation; Gold for 2018 Chardonnay Sans Chêne and NV Berenda Road Zinfandel; and 2015 Merlot and 2018 Sauvignon Blanc were Silver winners.

In addition, Carter Estate Winery 2015 Blanc de Noir won a Gold medal.

The Toast of the Coast Wine Competition traditionally culminates with showcasing winning wines at the Toast of the Coast Wine Festival at the annual San Diego County Fair. The festival, originally scheduled for June 13, 2020, has been postponed until June 12, 2021, due to COVID-19.

A list of all winners and additional information is available at thetoastofthecoast.com.

About South Coast Winery Resort & Spa

The only winery among the state’s top wineries to claim the title of California Winery of the Year four times at the California State Fair Wine Competition, South Coast Winery Resort & Spa sets the gold standard for excellence amongst California wineries, earning more than 3,000 awards since its inception in 2003. Situated on 63 lush acres, the resort offers a breathtaking retreat for wine tours, romantic getaways and group events with 132 rooms and villas, a working winery and tasting room, gift shop, full-service spa and restaurant.

South Coast Winery offers a broad portfolio of 45 wine labels, the majority of which are available for sampling in its main tasting room – from robust reds such as Tempranillo, Cabernet Sauvignon, Grenache, Petit Syrah, Merlot and Pinot Noir to whites including Sauvignon Blanc, Viognier, Pinot Grigio, Chardonnay and Riesling. Also available are sparkling wines, dessert wines and other specialty offerings. The winery employs a staff of skilled winemakers, including master winemaker Jon McPherson and winemaker Javier Flores, both with decades of experience in the wine industry.

For more information, visit www.southcoastwinery.com.

Pulchella Releases 2019 Rogue Rose Tonight!

July 10, 2020 by evebushman

Locals! Tonight is the night to get your hands on Pulchella’s new Rose before it’s sold out! Details from the winemakers:

With a beautiful color of deep rose gold, the nose offers lovely fruit aromas of just ripe strawberry, nectarine skin, effervescent watermelon water, and a touch of citrus zest before notes of hibiscus, orange blossoms, rose petals, and the slightest touch of white pepper on the back end. On the palate entry, right off the bat you get a lovely viscous mouthfeel which quickly widens to an expansive fruit forward mid palate of rich cherry, Gaviota strawberry, white peach flesh, and the return of lovely watermelon character before acid carries you away to a finish of minerality and lingering red fruit. A truly delicious rosé and a perfect pairing for a hot summer day!

$35 bottle, 20% off for club members.

http://pulchellawinery.orderport.net/wines/current-releases

Visit the Tasting Room at 24261 Main Street, Downtown Newhall from 4 to 7 PM Friday, July 10 or 1 to 4 pm Saturday, July 11 to purchase your bottle. (These will also be the tentative hours from now on, until winery tasting rooms can re-open in LA County safely.)

Technical Notes:

Varietal: 52% Syrah, 46% Grenache, 2% Viognier

Vineyard: Briarwood

AVA: Templeton Gap District, Paso Robles

Harvest Date: October 11^th, 2019

Fermentation: All 3 varietals crushed together, 24-hour cold soak, then lightly pressed into stainless steel for a low and slow fermentation. No malolactic fermentation.

Aging: 7 months – 100% stainless steel

Production: 50 cases

ABV: 15.1%

Cellar Time: Drink now! We would normally say drink this wine very cold, however, the flavors and aromas become more open for interpretation after the temperature creeps up slightly. Drink this wine at your personal preferred rosé temperature.

Vintage Variation: Let’s talk about the obvious: where’s the Tannat? We had some minor Tannat issues at Bella Collina during the 2019 vintage, and we simply didn’t get enough fruit to support making a rosé on top of our red program. This is the first time since 2016 that our rosé hasn’t been made with 100% Tannat. And you know what… that’s okay, because the 2019 is a damn good wine! For 2019, we decided to make a Highs and Lows inspired rosé of Syrah and Grenache. And for good measure we through in a little Viognier to the co-fermentation. All in all, the 2019 is a very comparable wine to our Tannat rosés, but with a little added richness in the fruit department. The color is also a touch different, leaning more to rose gold hue than fire engine red hue. This vintage definitely falls outside the lines of traditional rosés and that’s exactly what we look to do: push the boundaries! No rules!

How Would You Like to Get Comfortable at Grapestake Cottage and Vineyards in Paso? (Promo code below!)

June 20, 2020 by evebushman

We have some news from Grapestake Cottage and Vineyards in Paso Robles to share:

Grapestake Cottage is open and we miss our wonderful guests. We are waiting for you with a bottle of our 2018 Grapestake Zinfandel (or choose Grenache) and Owen’s hand curated olives. The vines are full and rich with flowers…roses are in bloom and the sun is shining! We have ultra sanitized everything (actually we always did) and we assure you that your home away from home will be sparkling clean! Most restaurants have reopened and wineries are gradually opening.

We are offering a special code to entice guests to visit us. Please use: Wine101 in the promotion code box at checkout to enjoy 15% off your 2 night minimum stay. This promotion code will expire July 31^st for any future travel date.

If you have any questions or concerns please feel free to contact me directly. Please stay safe and healthy and hope to see you soon!

Regards from the Vineyard!

Nancy

805-888-5225

https://www.grapestakecottage.com/

And here, as a reminder, is my story from my own visit there in 2018:

Oh dear me, what kind of karma do I have? Apparently the best. I’m sitting at a dining table, in a one bedroom cottage, set apart from a large estate, perusing an antique piano turned into a display case, a couch and two armchairs – that all recline – a beautiful modern kitchen area with everything you could possibly need for a welcome stay – from coffee maker to teapot, corkscrew to sweet and salty snacks and a large fireplace, television, another seating area…and that’s just in the front room. (Ed’s taking a nap in the bedroom so we may get there later.)

I am just starting this article and it’s slow going as I find my eyes drifting to one of many windows where the sun has begun to set behind the patio, garden and vineyards. If this isn’t my heaven then I don’t know what is.

The sun has now set, but before it grows too dark I see little bitty lights in the tree on our patio. I’m itching to go out and sit at the table and open a bottle of wine. But we’re in Paso Robles. And since Grapestake Cottage is so inviting, I forget for a minute that I have winery appointments. I made a quick evaluation of our calendar and decide that on at least one of our nights, Sunday, we will be bringing in a pizza, opening one of the many wines we’ve purchased to enjoy on the patio, watch that sunset again, and then retreat inside when it gets cold to flip on the fireplace, take our shoes off, don one of the provided terry robes, put some popcorn in the microwave, put our feet up and get cozy.

We also made sure to set some time to get to know Nancy and Owen Belletto, our hosts, a wee bit better. “It all started with a tractor” was the joke Owen made when we first met, and that tractor – and everything that came after – was the turning point that soon meant building a cottage, an incredible garden and…vineyards.

The name Grapestake has a meaning as well. I learned that Owen used 40-year-old wooden grapestakes – now grapestakes are all made of metal – to repurpose them as fencing for the cottage just as he had seen in some homes in Carmel. After meeting Owen, and seeing the amazing property, I could easily visualize him as he “spent countless hours cutting, sanding and measuring” just for the beauty it would provide for guests…

As we were told to “please feel free to wander the vineyard and grounds” we did. But as I didn’t want to run into any gophers, I waited until our set interview time with Owen and Nancy to learn more about the Bellettos and their home. I learned that when they chose the property that the estate home was already built, which had formerly been a B and B and required no more work, a stipulation Nancy required before moving in.

That requirement was really more of a model, as within a short time the gravel parking area become the base of the cottage, the grounds now included olive trees, and the same designer that had built the home was called upon to build Grapestake Cottage – however in the original plans the cottage was only built to house Owen’s tractor. But Owen needed a bathroom near the tractor…but why just have a bathroom without a bedroom…and Grapestake Cottage began to really take shape, literally.

All in all there are 8 acres on the property under vine, 7.5 of those acres are Syrah – they are estate growers for Justin, and were named the grower of the year in 2016 – and the remaining .5 acres are for Grenache and is reserved for Owen’s winemaking alone. Owen has a background in agriculture – the pair met while in studies at UC Davis – where they were starving students for a short time, enjoying wine tasting in nearby Napa valley back in the days when it was free to taste.

Fast forward to present day in Paso. They have met welcoming and charming people in the Paso wine industry. Any local winemakers, they feel, are very free with answering any wine question put to them without a nuance of elitism.

“Paso Robles is where Napa was 30 years ago,” Owen began. “insofar as how people are treated.” And a good way to explain why so many wine people may prefer tasting and touring in Paso over Napa. It’s not just the difference in the cost of wines, but also in how Paso treats its guests.

As far as how they treat their own guests, and circling back to how we felt our accommodations were far and above the standard, Nancy explained, “I’ve traveled with Owen on many trips and have often been irritated by asking to pay for items like water bottles and snacks. So we put a lot of thought into what a guest would like that we would also appreciate.”

Come check then out for yourself, and remember to use code wine101 before July 31: https://www.grapestakecottage.com/

https://www.instagram.com/grapestakecottage/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 15k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Vintage Eve Circa 9/2017: 75th Anniversary of Vina Ardanza

June 9, 2020 by evebushman

In the elegant framework of the restaurant Wolfgang Puck at the Bel-Air Hotel, several somms, restaurant owners and wine buyers, as well as a few wine writers, were invited to learn about Vina Ardanza, celebrate in their 75^th anniversary, taste vintages dating back to 1989 and enjoy a multi-course luncheon. (Hyperlink to photos from the event can be seen here.)

La Rioja Alta Celebrates Vina Ardanza

Mr. Guillermo de Aranzabal Agudo of La Rioja Alta and others shared some of the history of Vina Ardanza with guests at the event:

They “follow trends, not fashion” which is why their wines are aged for eight years before release.

Their price point has been reasonable year after year.

Grapes are hand picked, barrels are from American oak and constructed by the winery.

They are now on the third generation of employees.

They only work with select distributors.

1970 was the first of many highlighted vintages to come.

Ninety percent of the profits stay in the winery.

Learn more about Vina Ardanza here.

Tasting

Though I was a wee bit distracted seeing Chef Wolfgang Puck and Valentino Santa Monica owner Piero Selvaggio, I was able to give full attention to the wines that were shared.

Aromas and Flavors separated by ;

Mystery Wine

We had one sample that didn’t have a description. It turned out to be a 2012 Riserva not yet released. I got aromas of earth, mushroom, dried dark cherry and cigar; the mouth was a bit tart but still earthy with that same dried red fruit.

Vina Ardanza 1989

70% Tempranillo, 25% Garnacha, 5% blend of Mazuelo and Graciano

13.5% alcohol

What a treat to have an older vintage. Both the 1989 and 1994 (tasted below) were browner in color, indicative of age and nothing else. Aromas of plum, raisin, dried leaves, stewed fruit and pipe smoke; yummy red to blue fruit on the palate as well as bolder fruits – some tart – that provided a very long finish.

Vina Ardanza 1994

75% Tempranillo, 25% Garnacha

13% alcohol

Stewed plum, forest floor, mushroom and a gamey quality; then came dark fruit, but brighter than I expected it to be for its age, and many layered.

Vina Ardanza 2000

75% Tempranillo, 25% Garnacha

13-14% alcohol

This newer vintage had the same stewed fruits, a hint of raspberry, cherry and white pepper; on the palate the fruit was bright, mostly red fruit and a bit milder of the wines I had sampled so far.

Vina Ardanza 2001 Reserva Especial

80% Tempranillo, 20% Garnacha

13.5% alcohol

Both red and black cherry greeted my on the nose, followed by stewed vegetables, rich and velvety; the flavor was full bodied, more blue to black fruit and youthful.

Vina Ardanza 2004

80% Tempranillo, 20% Garnacha

13.6% alcohol

Lush red fruit on the nose as well as cigar, dark chocolate and a pungency that hinted at a bold taste; it was bright on the palate, with lovely vanilla notes, balanced.

Vina Ardanza 2008

80% Tempranillo, 20% Garnacha

13.5% alcohol

Rich blackberry, fragrant – almost as if someone had lit an incense stick in the room – and a bit of mint followed; though young the fruit was black and dark, and also with hints of dried red berry.

Menu

Beginning with beautifully plated hors d’oeuvres while we visited with other guests, we knew then we were in for something extraordinary. The menu at each place setting didn’t disappoint when they were served: Our first course was Sorpressine Tortelloni Pasta made with Maine Lobster, Chanterelle Mushrooms, Brown Butter, “Vina Ardanza” reduction, Australian Black Truffles. The second course was Oakwood Grilled Sonoma Lamb with Ragout of Summer Shelling Beans and Natural Jus. Third up was the Composed Plate of Queso and Wolfgang Puck Bon Bons. The final was titled “Concord Grape” that included Dulce De Leche Custard and Frozen Pavlova.

Thanks to Mike Miller of Golden State Wine, a 30+ year old company that imports these and other select European fine wines.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Vintage Eve Circa 9/2017: Workman Ayer Does it Again X Three

June 2, 2020 by evebushman

I’d love to give you an opening, but suffice to say, a page and a half of tasting notes? OMG, let’s let Workman Ayer wines speak for itself:

Tasting

de facto red wine 2014, Santa Barbara County

90% Syrah, 10% Grenache

(Notes from the winemaker regarding this vintage and tasting notes can all be read on the website.)

Admittedly this one sounded familiar, so being a tad anal I googled myself and lo and behold I had tasted it but didn’t write it up in a full review: “The SCV Beacon – Eve’s Wine 101: Escaping to Wine in the Pines 2017 – Just Some Favorites” Michel Ayer, winemaker for namesake winery Workman Ayer, had a new red Rhône blend that served a year of time in the bottle and was released just in time for the event: the 2014 “de facto” Santa Barbara County red wine of 90% Syrah and 10% Grenache. It was outstanding. Under 100 cases produced. His Viognier was getting quite a bit of attention too.”

Lovely aromas of blackberry, blueberry, hard grape candy, milk chocolate, toasted oak…and an unexpected smoothness for a predominately Syrah wine. On the mouth the first thing I thought was Great Balance and then steady flavors of that same blue to black fruit, with just enough oak and tannins to slightly dry the palate. Hard to believe this was a 2014 as the balance made it appear older and the lack of heat make it appear like a French Rhône. Made me wonder where in Santa Barbara County the grapes were sourced. Ballard Canyon perhaps? One of the Stolpman Vineyards maybe?

Paired the wine with what was planned for dinner: tri tip, Caesar salad and King’s Hawaiian bread. Clearly, the wine took center stage. Now I remembered why I sent everyone to Michel’s table at Wine in the Pines this past year. 94 Eve pts.

ipso facto white wine 2016, Central Coast

100% Viognier

I’ve had this wine before, so I was looking forward to trying the latest release. On the nose I got aromas of freshly sliced cantaloupe melon, Golden Delicious apple, grapefruit, lemon-lime soda and wet stones. Diving in for my taste there were distinct notes of that same apple, lemon, lime and a bit of rain-washed concrete. A nice viscosity allowed the wine to linger in my mouth.

As it was an ultra-hot day when I sampled this wine I could easily imagine taking it with to the closest beach, with a picnic basket filled with cold fruit salad, hard cheeses, prosciutto, salami, crusty French bread, nuts and dried fruits. 91 Eve pts.

abroachment white wine 2015, Lodi

100% Viognier

(Notes from the winemaker regarding this vintage and tasting notes can all be read on the website.)

Anxious to try the new abroachment Viognier made with Lodi fruit, I gave the wine a nice ice bath* for 20 minutes before popping the cork. (*Put your wine into an ice bucket, then surround with ice, fill with water.)

Whiffs of ripened pineapple, pear, white peach, maybe some tropical fruit, lemon zest and whipping cream – aromas that promised equally stimulating flavors. I got a little more anxious now to taste: Oh yes, there was that pineapple, peach and pear that I wanted, and quickly following came zesty citrus fruits, cream, and a slight acidity on the back palate that only served to lengthen the finish. I enjoyed this alone but I could see it pairing nicely with a cheese plate, crusty French bread with Brie, cold seafood salad, and a great refresher between bites of Indian food…which I really want right now. 92 Eve pts.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.