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Refugio Ranch – a hideway for the stars

Refugio Ranch

After the mayhem of the Wine Bloggers Conference had subsided a bit, the #QBP (and token Joe) decided to stick around a bit longer an enjoy the relative peace of Los Olivos on a Sunday afternoon.

As luck would have it, fearless leader Melanie had arranged for a visit to Refugio Ranch Winery for some tasting and tweeting.  As we gathered in Los Olivos to relax in the Montana style hunting lodge tasting room, I could tell it was going to be a great visit.  But the tasting room was only the beginning…

In 2005, owner Kevin and Niki Gleason found the 415 estate property, which they planted to 26 acres of vines.  Intending to maintain the property, tucked behind the town and well hidden form any view or civilization, the estate ranch is a piece of history that is truly stunning to enjoy.  Our group was whisked away from the tasting room and taken through the winding roads of the Santa Ynez hills, stepping back in time as we drove farther out of time.

Approaching the retreat house, you can see the prime acreage planted to Rhone grapes, and the careful maintenance of the land is evident by the sprawling gardens, oak trees, and agriculture use.  There is no monoculture here.Refugio Ranch

The Grape Whisperer, aka vineyard manager Ruben Solorzano, carefully selected blocks and varieties that he thought would best suit the property.  Winemaker Ryan Deovlet began producing these amazing wines in 2011, and together with the Gleasons, they have created a small slice of heaven.

Tucked away on the ranch, the guest house is a rustic reminder that this is still a weekend retreat for the family.  Sitting on the porch, overlooking the ranch, you might think you were an extra in Little House on the Prairie – except the wine in your hand will make you forget about everything modern, sit back, and relax.  It’s no coincidence that you feel your inner cowgirl / cowboy coming out on this property, much like a back lot at Universal Studios, as Refugio Ranch was an untouched cattle ranch that had been in operation for centuries.  The transition to vineyards was a natural one, but the owners are carefully maintaining the native habitats and ecosystems, while using the best pieces for vineyards – maintaining a clear balance between past, present, nature, and man.

Refugio Ranch

Next time we’ll sit out there!

Refugio Ranch is the only vineyard on this side of the Santa Ynez River, and gently rolls up from teh river to the ridge.  With only 26 acres planted, it’s hard to spot the vines, but easy to taste the terroir that makes this property unique.  The prime area is only 6 miles from the ocean, and is planted in salty, ancient sandy loam – the result of ancient sea beds, and long term drought.  This area of Santa Ynez gets very little fog in the morning, but a lot in the evening, lending a cooling influence perfect for those Rhones.

Keeping in tune with the cowboy theme, with a Spanish influence, the labels are a throwback to the cattle ranch days.  I couldn’t pick a favorite since our host, Director of Sales & Marketing Jeff Butler kept pouring delicious wines, but here are some thoughts for your tasting pleasure:

2012 Viognier – 100% Viognier, fermented partially in stainless, as well as French oak.  Fresh and lively, with stone fruit and lychee, folllowed by fresh wildflower honey.  This was a beautiful example of what viognier should be, with rich fruit but bright, lively personality.

2011 Ineseño 57% Roussane / 43% Viognier.  Fermented in stainless and concrete eggs, with 29% new oak, and 10% neutral oak, another Rhone style gem.  Brilliant gold peaches, spice box, and fruit compote.  A perfect glass with Thai food, or sitting on your porch enjoying life.

2012 Escondrijo – a rich blend of Syrah, Grenache, and Petite Sirah, this “hideaway” is a winter warmer, with cigar box, rose petals, saddle leather, and tobacco, along with blackberry cobbler and cherry pie.  This is something I wanted more of in my glass, even on a hot day and would be amazing with Pumpkin Pie on your holiday table.

Refugio Ranch

Herb garden & insectary

Refugio Ranch

Refugio Ranch

The view from our tasting porch

All images by Thea Dwelle, all rights reserved.  But if you ask nice, I might share.  The experience was courtesty of the winery, but we all left with several bottles in our hot little hands – which should encourage you to visit.  While the ranch is closed to the public, and we felt like movie stars, the Los Olivos tasting room is open and waiting for you.
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VinEdge – a life preserver for your favorite bottles

 

It’s that time of year again – when gadgets and gifting items hit the shelves, and all sorts of new technology is released for the holiday gifting season.  One of these gadgets is a new preservation device called the VinEdge, which is new tool to help you save that leftover wine.  Yes, I know, generally speaking leftover wine is an hilarious joke in this house, but occasionally, especially when I am doing multiple bottle tastings, there will be a half bottle here or there.

So, to save that half bottle for the next night in the best possible way, there a few tricks.  First, you could just cork it back and put it in the fridge.  For a day or two, even for red wines, this works fine.  However, if you want to save the bottle for later in the week, you will need to block the oxygen from reaching the wine.  Remember, oxygen is only wine’s friend in the first 24-48 hours. After that, air can do nasty things to that bottle of Syrah you’ve been sipping on.

I’ve written about other preservation systems here before, from inert gas to vacuums to covers; some with more successful testing that others.  The VinEdge is similar to another system that physically covers the wine, and blocks the oxygen from reaching that precious juice.  However, there is a twist.

The VinEdge uses disposable inserts, similar to the Wine Shield, to cover your wine.  But, you also get a pour spout and delivery system that makes it unique.  This system incorporates a straw like delivery tube that delivers wine from under the cover, eliminating the oxidation that would normally occur over time.  Admittedly, i was skeptical at first given my history with preservation systems, but for $29.99 MSRP, including 10 disposable inserts (you can buy refills) it’s a pretty handy tool to have in the house if you don’t typically finish a bottle every night.  When you insert the VinEdge, a small tube with the cover is placed in the bottle.  The cover opens up and spreads out like a parachute, coveing the surface area of the wine.  As the wine is poured, the tube inflates, creating a vacuum and reducing the amount of air that touches the wine. Once bottle is empty, the spout is removed, leaving the detachable tube and cover n the bottle for easy cleanup.  Not bad!  Wine enthusiasts have long argued that the vacuum systems deplete wine of flavor and aromas, so this is a great alternative.

Grade:  B+  A great gift for the wine lover in your life!  Check it out – you can buy direct from VinEdge, Amazon, or  your favorite retailer.

 

This product was provided by the PR firm for consideration, but all messy experiments and taste testing were my own.

 

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Ballard Canyon – Syrah Incubator

Wrapping up my week in Buellton at the Wine Bloggers Conference, the focal tasting seminar on Ballard Canyon and its Syrah was the highlight of the conference for me.  One of the newest AVAs, Ballard Canyon was established within the Santa Ynez Valley in 2013.  Long known as an excellent source for Grenache and Syrah, the area is a long, thin canyon running north to south in a curving line.  This orientation shelters it from much of the wind and cooling breezes that the rest of Santa Ynez experiences making it an excellent location for the richer, bolder Rhone red grapes.

Ballard Canyon has come in to it’s own, now with a brand identity as “The Syrah AVA”.  The panel discussion that we attended at WBC included a tasting of 6 Syrahs from the area, as well as an in depth look at the AVA and those wines.  We were able to taste along with some rock star winemakers and growers from Beckmen, Harrison-Clarke, Jonata, Kimsey, Larner, Rusack, Saarloos & Sons, and Stolpman.

Syrah is coming of age today, and has been called one of the most electrifying wines in the US.  With an AVA that hsa ideal conditions to grow it, Ballard Canyon has become the Syrah AVA.   Syrah can be vastly different depending on cool vs warmer climate growing regions, and Ballard Canyon creates some of the best cool climate Syrah in California.  With approximately half of the AVAs vines planted to Syrah, vintners are able to focus of the microclimates within the canyon, and create excellence in style.

The wines coming out of this region are cool climate wines, which are moderated by the warmer climates surrounding it;  with the wind, weather, and sandy soils dominating Ballard Canyon, Syrahs from this area are broad and distinctive, with a mix of characteristics that you can only find here.

Some quick notes of the wines we tasted:

Rusack Wines - Lighter and fresh, with wonderful acid and deep red and blue fruit.

Kimsey – Rocking in the glass with chocolate dried fig, and espresso

Harrison-Clarke Wine  – Bursting with ripe bosenberry, blueberry and espresso notes, followed by a black raspberry finish 

Jonata – co-fermented with 5% of Viognier, blackberry, dark chewy beef jerky, tobacco lead, aromatic and dense.

 

The over whelming these of these wines are that you have deep complexity, richness, as well as acid which balances the wine.  The large diurnal shift in temperatures allows for both ripe bold flavors, as well as maintaining the acidity levels, which produces wines with more structure and interest than a warmer climate Syrah.

Ballard Canyon is the place to be, and I can’t wait to taste more wines from this region!

syrah territory

 

 

 

Exploring the wines of Santa Barbara County

#QPB members BrixChicks LIza & Dallas Wine Chick Melanie, with BrixChicks Xandria hiding in the center

After our #QPB left Los Olivos and settled back in to WBC mode, we had one more adventure to see too before the official conference began.  Earlier this year, I was thrilled to be a guest of the San Francisco Wine School’s inaugural 3-day intensive California Wine Appellation Specialist (CWAS) program, for which I know hold the credential (97 baby!).

With the NorCal Wine luminary Fred Swan leading the way, SF Wine School and several illustrious Santa Barbara County wineries converged on Dierberg Star Lane Vineyard in Happy Canyon to present a special deep dive class in to the terroir, viticulture, and wines of Santa Barbara County.  This was an amazing way to kick off the weekend in Buellton, and firmly planted Santa Barbara’s diverse growing regions as one of my favorite California wine regions in my personal wine bible.
In the county, there are many well known areas – Sideways made Los Olivos, Buellton, and Solvang famous, along with Santa Ynez.  But there are also many lesser known areas, such as the tiny Happy Canyon or newly AVA’d Ballard Canyon, that produce amazing wines as well.

The view from Star Lane in to Happy Canyon

As with many areas that are now firmly rooted in wine culture, Santa Barbara’s first plantings were by the missionaries; in this case Junipero Serra arrived in 1782, prior to establishing the mission in 1786.  Santa Barbara became the center of the mission winemaking culture, with 45 vineyards, 260 acres and 17 winemakers, but of cousre all of that died when Prohibition came in to place.  Wine stayed dead in Santa Barbara until well in to the 1960s, when the Amerine Winkler Scale identified the region as perfect for viticulture.  Growing slowly but steadily, by the 1980s, there were 13 wineries, and by the 1990s, that number tripled.  Today, there are over 100 wineries, 21,000 planted acres, and 5 AVAs (with more pending).  Today, with so many microclimates, there are diverse varieties, styles, adn philosphies in the region.  There is so much more here than just Pinot Noir Miles!

With it’s proximity to the Pacific Ocean, Santa Barbara County has a unique terroir, in part due to the transverse range that suddenly hangs a left at Albequerque and heads east, away from the ocean.  With foggy, cool breezes, and coastal influences, Pinot Noir and Chardonnay thrives on the west end, while Rhone varieties and Cabernet Sauvignon seek sun and warmth on the east end, away from the coastal influence.
While there are too many AVAs within the county to talk about in detail in this post, I will give you more detail on a few.  First, Pinot Powerhouses Santa Maria and Sta. Rita Hills.  Santa Maria Valley is one of the few AVAs that straddles counties.  With it’s cooling breezes and foggy days, Santa Maria is one of the rare AVAs that has dry farmed vineyards, thanks to 14 inches of rain a year (ok not this year but…).    I love the Pinot Noirs from this area because of the high acidity, bright red fruit and cool climate “zing”.  In the Santa Maria Bench, which is a pending sub AVA, the most famous vineyard would be Bien Nacido, producing world class Pinot and Chardonnay.
David Glancy

SF Wine School’s David Glancy

Next up, the Sta. Rita Hills AVA has 2300 acres planted, with over 40 wineries.  Part of the explosion here was the Sideways effect, however, the wines speak for themselves.  Only 12 miles from the ocean, Sta. Rita Hills gets cold, foggy mornings and evenings, with hot days and large diurnal swings.  With packed limestone and ancient seabed soils, the Pinot Noir and Chardonnay from Sta. Rita Hills has a characteristic minerality and brightness that would make any ABC Card Carrying member quit on the spot.

Two of my favorite regions in Santa Barbara County are Ballard Canyon, and the pending Los Olivos District AVA.  Ballard Canyon, which became an AVA in 2013, is the only AVA dedicated to Syrah, and is located between Solvang and Los Olivos.  While there is some fog in the lower areas of the canyon, it is warmer and has a bigger temperature swing than Sta. Rita, which makes it perfect for Rhone varieties and – syrah.  I’ll get more in to the wines later, since we had a comparative tasting at the conference, but let’s just say YUM!
Finally, Los Olivos.  The pending Los Olivos AVA includes the town of Los Olivos, Ballard, Santa Ynez, and Solvag.  Even warmer than Ballard Canyon, it has a distinctly alluvial soil where both Tuscan and Rhone varieties thrive.
Suffice it to say, you could spend a week in Santa Barbara County and never taste the same thing twice.  It’s well worth investigating, and a very special thanks to Fred Swan, David Glancy, SF Wine School, and all the wineries that participated in this great educational experience!
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 This class was offered gratis to attendees of the Wine Bloggers Conference by invitation only.  All opinions and edumacation are my own.

Kaena & Beckmen: One winemaker, two stories

_MG_2565 After #GoingRogue with Tercero, it was time to meander down the road a bit to Beckmen Vineyards, were the #QBP had a barrel tasting arranged with Keana and Beckman winemaker, Mikel Sigouin

I first met Mikel last year at Rhone Rangers in San Francisco, and when I mentioned that some wine bloggers were going to be in his neighborhood, he eagerly invited us to taste through his wines. Mikael, a native of Hawaii, makes wines for Beckmen Vineyards by day, and Kaena Wines by night, so I knew this would be a golden opportunity to taste some world class Grenache.

Little did I know that we would taste through more wines than I thought possible, each one more unique and delicious than the last!

But before we started this barrel adventure, we had to make our way out of Los Olivos, and down the road to Beckmen.  As I attempted to corral the #QPB out of the door of Tercero, what would appear to our wandering eyes but Frank Morgan – the erstwhile Drink What You Like Virginian.  If you are not familiar with this breed of wine blogger, it is a unique one; this breed mysteriously appears when least expected and is amiable to almost any activity.

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Kaena’s Mikhael Sigouin

Since we were a posse of all girls, Melanie and I shouted out the car window for Frank to get in the car.  A few hollers later, some coming from the mobile command center of Brix Chicks Liza, the unwitting Frank hopped in the car.  It was clear from the look on his face that he was wondering how the wine mafia had tracked him to tiny Los Olivos.  Was it an ex-girlfriend?  Someone who didn’t appreciate his reviews?  No, it was just the #QBP, wine-napping him for an afternoon of delights.

A few miles later, we met back up at the winery and began tasting our way through the barrels.  Here in the expansive barrel room, it’s hard to tell where Beckmen ends and Keana starts, a clear marker of how there is little separation in this extended family.

When the Kaena brand was launched in 2001, it was to express Mikael’s passion for Grenache.  The name itself, Kaena, shows his spirit, with it’s meaning of “potential for greatness” and brings back Mikael’s Hawaiian culture.  Honing in on his obsession with Grenache, he has made a name for himself as the Grenache King, but hasn’t limited his style and influence on the other wines of Keana.

While Grenache is certainly one of my favorites, I cannot slight the other wines that he had his hand in.  As we meandered the barrel room, tasting a bit of this and a bit of that, it was difficult to tell any favorites since they were all so good.  As they age in the barrels for the next year or two, I look forward to a return visit to see how they are developing.

On this trip, I was intoxicated at the vastness of the selection, and focused on the nuances of barrel toast and vineyard blocks.  Admittedly, I didn’t take as many detailed notes as I normally do, and that I regret.

Revisiting the bottled wines a few days later, there were certainly some that stood out to me.  Of coure, that didnt’ stop me from filling my case box up and takeing these and more home!

Beckmen Cuvee le Bec – a GSM with a dash of Counoise, a brilliant expression of Rhone style wines in California.

Beckmen Grenache Rose – a deep rose, rich and bold but still a bright expression of rose on a hot day.

Kaena Grenache Rosé - light, bright, rose petals and necterines.  The perfect thing to quench your thirst and quite the opposite of the Beckmen.

Kaena Larner Vineyard Grenache – highly aromatic and floral, with dried herbs and banking spices wrapped around bright cherries and raspberries.

Kaena Tiera Alta Syrah – Luscious blackberries, cassis and grilled meat, bacon fat and gingerbread

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Thank you for such a great visit!  If you find yourself in Los Olivos, be sure to stop in and taste both Beckmen and Kaena. You won’t be sorry!

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A cool dry place – Avalon Bay Wine Cooler

Air-N-Water.comWith summer finally arriving here in Northern California, it’s good to know that my wine is stored in a cool, dry place.  While it’s only ooccasionallyover 80 degrees in San Francisco proper, there are plenty of days outside of the city limits that can stretch well in to the 90s.  When  my Avalon Bay AB-WINE27DS Dual Zone Wine Cooler arrived from Air n Water, I was looking forward to being able to just pop a bottle open at the right temperature and not worry about it. This particular model is a dual zone version, which is great for making sure that both your reds and well as whites or roses are chilled just right.  For me, the top shelf, which has three racks, is perfecting for keeping all my roses just right.   The bottom section, which I keep at about 57 degrees, is just right for my red wines that I want to have ready to drink.  The sleek, tall design of this model makes it perfect for storing under my counter / bar top, and it fits right in next to my other furniture.

 

My favorite feature is that it is whisper quiet.  With no compressor, and thermoelectric cooling technology, it’s easy on the wallet and easy on the ears.  Another advantage to the thermoelectric cooling technology is that there is no danger of leakage, so you can put this on any carpeted surface without worry. Each zone has a separate light, so you can see your wine behind the glass door, and with removable shelves you can get creative with it.  Love! This model is $249 and is available online as well as your local Sears store.  Compared to another wine cooler I reviewed recently, I like the sleek design and dual zones on this very much!  The Avalon Bay has a slightly better QPR and would be better suited for narrower spaces and those that want dual zone options.

 

This product was provided for consideration by Air n Water, but all opinions and wine are my own!

 

Sonoma Wine Country Weekened!

The dust has mostly settled, and the clean up has begun.  If you have not yet heard, we had a fairly large earthquake in these parts on Saturday night / Sunday morning, and while there was no damage here in the city of San Francisco, there was significant building and property damage in Napa.

While most of us who grew up in the area are somewhat used to (if you can really get used to this) these moments in time where the ground buckles and groans, it is certainly a challenge to see it in person, and look at the pictures of the damage. Many wineries have suffered significant losses, in both tanks falling over, bottles broken, and barrels tossed; so I write this post with a bittersweet taste in my mouth.

I wish all of my friends, wineries, and colleagues the best of luck, cleaning up and getting on with the business of harvest and life.


Looking for something to do on Labor Day Weekend?  It’s an early one this year, but it is shaping up to be a lovely weekend.  The weather hasn’t been quite as hot as it can be, and it’s prime time for relaxing outside with some delicious Sonoma County wine! Sonoma Wine Country Weekend is the penultimate weekend of wine, food, and culinary adventures, showcasing the best that Sonoma County has to offer.

This year, local Sommelier Stars are bringing their discriminating palates to bat, immersing themselves, and you, in an educational experience like no other. Supporting the future of Sonoma County through a partnership with Sonoma valley Vintners & Growers Foundation and Sonoma County Vintners, Sonoma Wine Country Weekend includes three days of events, from dining under the stars at Francis Ford Coppola Winery, to the raucous Taste of Sonoma at iconic MacMurray Ranch, and ending with the Harvest Auction.  Winemaker lunches, dinners, barbeques, and more will be featured throughout the county, with deep dives in to the wines and foods of each region.

The highlight of the weekend for me is Saturday’s Taste of Sonoma, where guests can immerse themselves in wine & food with over 100 wineries and food purveyors.  This is the best opportunity to taste a bit of all of Sonoma County in one place, in the historic MacMurray Ranch property in the Russian River Valley.   Don’t miss the bubble lounge and the Steel Chef cooking challenge!

Tickets are on sale now, with special benefits for Visa Signature Cardholders! I look forward to seeing you there!

 

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Things are a little yeasty in there

After meandering over to Alta Maria, it was finally time to meet my #QBP – Queen Bitches Posse  over at Tercero Wines, around the corner in Los Olivos.  As I had somewhat secretly clandestinely arranged this day of pre-WBC shenanigans, I was looking forward to being able to relax and enjoy my free day before the conference officially got under way.

Meeting me at the Tercero Wines tasting room were BrixChick Liza, Marcy Gordon who always Comes for the Wine, and Melanie, the Dallas Wine Chick.  Although I wasn’t able to caravan down from the Bay Area with them, once they walked in to the tasting room it was all downhill fun and games from there, with my #QBP sisters.

Tercero Wines specializes in artistic, small production Rhone style red & white wines.  Mastermind Mad Scientist Larry Schaffer creates unique, small lot wines from Viognier to Grenache, and everything in between.  Larry has also been mastering his breadmaking skills, and on this visit we were treated to all things yeast – one of his passions, and three kinds of bread to boot!

While I am a fan of pretty much all of Tercero Wines offerings, this visit my favorites were:

2013 Mourvedre Rose – From a small parcel in the Happy Canyon AVA of Santa Barbara County, they only touched the skins for about an hour, giving it a bright but light and fresh pink color.  Fermented in 100% stainless steel tanks, it slept in neutral oak for 5 months before finally being released.  The bright pop of red berry is followed by blood orange and aromatic stone fruit, luscious watermelon and hard spices.  At only $20 this is a great summer sipper.

2012 Grenache Blanc – it’s no secret that this might be my all time favorite white grape.  Spiked lemonade over river rocks, this beautiful bright and fresh wine is the perfect summer palate cleanser.

2010 Verbiage – a class GSM blend, this black beauty is made up of 62.5% Grenache from two vineyards, 25% Syrah from two vineyards, and 212.5% Mourvedre.  Named Verbiage, like Larry’s person wine blog, because he likes to tell stories, banter, and talk, this wine is a conversation in a bottle.  Dark purple and inky black in color, this wine is full of lavender, lilac, chewy blackberry and beef jerky.  Finished with a dusting of white pepper and gingerbread spice, it’s a great bottle for a foggy summer night, or in front of the fire at the holidays.

Tercero Wines is located in Los Olivos, CA in the heart of the Santa Ynez wine region.

Much wine was purchased by the #QBP on this day, but the tasting was provided free of charge!  Unless you count us listening to the HMFIC payment enough…

 

Alta Maria Vineyards: Stop in and stay a while in Los Olivos

And now, on to something completely different!  This year marked the 7th edition of the North American Wine Bloggers Conference, which I will heretofore call the Wine Whatever Conference to avoid any confusion about who attends, what we do and what happens during it.

 

Arriving in the area several days prior to the conference to take care of some family obligations, and a general need to run away and hide, I arrived in Los Olivos before my #QPB (more on that later) and found myself with some time to wander before the pre-pre-conference got under way.  Not knowing where I should taste, I texted my friend, Tercero winemaker Larry Schaeffer, who told me (warned them?) to head over to Alta Maria, on main street in Los Olivos.  Little did I know that this would be a very popular stop on this day!

 

As I walked in, I noticed the info sign welcoming the Wine Bloggers.  I wasn’t quite sure how to break it to them, that they were in for a wild and crazy weekend, but Stephanie was excited to share the wines, and tell me a bit more about their methodology.  As luck would have it, winemaker Paul Wilkins was in the house, and I was able to spend some time learning about his philosophy on winemaking for both Alta Maria, and his own label, Autonom.  I was also able to taste through the Native9 wines, a special project of viticulturist James Ontiveros.  But more on that later!

 

Alta Maria specializes in small production, artisan wines, with a focus on Chardonnay and Pinot Noir from the cool climate of Santa Maria Valley.  Alta Maria also focuses on making wines in the most environmentally friendly way possible, with organic and sustainable practices, including making the place and the people who are part of the process, sustainable.

 

Winemaker Paul Wikins as a third generation farmer, who fell in love with wine when he attended Cal Poly, San Luis Obispo.  Vitculturist James Ontiveros has deep roots in California, with a long hitsory of farming in California – his ancestors were Mexican land grant recipients, and while Rancho Ontiveros Vineyard is not part of the original family holdings, it does represent the long history in the area.  Together, Paul & James focus on the unique Burgundian style of Alta Maria, along with personal (and collaborative) projeccts of Autonom and Native9.  Together, they strive to make appellation specific and terroir driven wines.  It was hard to pick out my favorites, but here are some of my highlights:

 

  • 2012 Santa Maria Valley Chardonnay – 80% stainless steel, 20% neural oak.  Aged sur lie, this high acid bright white wine had lush lemons, fresh lemonade, and a hint of fresh cream.  The intense mineral finish had a touch of kumquat.  This is what California chardonnay should be!  Somewhat of a comeback kid, with the 2011 and 2010 harvests being botriyticized, this wine is primarily made from Block W in Bien Nacido Vineyard.  These 40 year old vines are still going strong.
  • 2011 Bien Nacido Pinot Noir – 40 year Pommard vineyard, 100% whole cluster fermentation lends itself to the best kind of funk possible.  Luscious, with savory meat and bacon fat but a zingy finish.
  • 2010 Native9 Pinot Noir – a classic in the making, made from a blend of 8 clones planted in the Rancho Ontiveros vineyard.  This property is high on a ridge in Santa Maria Valley, and this dark, juicy baby opens up to baking spice, dried cherry and black pepper.  The 8 clones in the field give it a very savory and herbal edge, while maintaining the core of Pinot Noir flavors.
  • 2010 Autonom Red Rhône Cuvee - Knowing that I am a Rhone Head, I was very excited to taste these wines.  While I had enjoyed all of the Burgundian varietals, the Red Cuvee, made of 80% Syrah, and 20% Grenache.  While each vintage is unique, this bottle had the inky depth of a Syrah with the juicy pop of cherry that Grenache brings.
  • 2010 Autonom Grenache – yes, I admit it.  I love Grenache.  I might even run away with it.  This is no exception to why I love this grape so much.  Planted in 1964, the Nielson vineyard in a warm corner of Santa Maria Valley, and the more recently planted Thompson Vineyard makes up the balance of the blend.  Bing cherry, green fig, hibiscus, tobacco leaf.  A sweet and savory treat in your mouth.
  • 2010 Autonom Syrah - Speaking of fun, come meet the Syrah.  As the name indicates, the Law of Proportions Syrah blends two vineyards (63% Thompson, 37% Laetitia) from very different terroirs.  The resulting blend is mostly warmer climate (Thompson) but with the depth and richness of the cool climate fruit.  Dark purple plums, cigar box, blackberry jam.

Suffice it to say, I bought more than a little wine while visiting Stephanie & Paul!  I am looking forward to revisitng them soon, and seeing how the wines develop in my glass…and my cellar.If you are heading down to Los Olivos, be sure to stop in and say hello!

 

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To your health! Cocktials as health food

I love a good cocktail as much as the next gal, but did you know some cocktails can be good for you?  Taking a cue from the elixirs, tinctures, and tonics of yesterday, and putting a new twist on them, the new book Apothecary Cocktails delves in to the history of some restoratives libations, and creates new recipes for today’s trendy bartender. When we look at some of the key ingredients in the modern bar, we can see behind the bourbon, vodka and other liquors to the mixers that were traditionally used as medicine.  Love a gin & tonic?  Tonic (real tonic, not this corn syrup flavored water that passes today) is made with quinine, a well known remedy for influenza.  Love to use bitters to flavor your cocktails?  Bitters were created as a digestive aid, originally in Angostura, Venezuela, as a tonic.  Brandy has long been carried by St. Bernard mountain dogs in the Swiss Alps for warmth and revival in the cold winter nights. I love to experiment with cocktails and flavors but Apothecary Cocktails categorizes their recopies by aliment:

  • Have a digestive issue?  Try a Sazerac.  The Peychaud’s bitters from New Orleans was originally used to heal stomach problems.
  • Cold to the bone?  Try some Navy Grog.  With Scurvy being a critical issue in sailors, this winter warmer with rum and lemon juice was used in the 17th & 18th centuries.
  • Sweltering in a sticky summer?  Almond Pastis is your cure.  Pastis is the cool drink of southern France, with cold anise flavored liquor that turns white when mixed with ice water.
  • If you’ve had all of the above and are feeling a bit green, restoratives hair of the dog cocktails like the Corpse Reviver, full of Caribbean flavors as well as spices and alcohol it will help you to forget.
  • Hot toddies have long been used to relax you after a long day.  How about Mexican Sleep Cure for your insomnia?  That Mescal will certainly help you sleep.
  • When I have a cold, I make my own Nyquil:  3 oz whiskey, healthy squeeze of lemon juice, 1 TBSP of brown sugar, cloves, and hot water.  Stir with a cinnamon stick.    You could also try a Lemon Balm Gin & Tonic.  Lemon Balm has been a popular herban pain killer for centuries, and is used in many digestives such as Amaro and Chartreuse.
  • Finally, if you’re in a bad mood – snap out of it!  Cheer in a glass, the Milk Thistle Spritz takes a commonly used herbal elixer detoxifies the liver and is a tasty treat.

Apothecary Cocktails also includes several recipes for syrups and infusions used in the cocktail creations, like Cardamon simple syrup, and Shrubb simple syrup. I’ve tried, twisted, and tweaked several of these recipes and it’s a great addition to any bar.  Enjoy!

The book was provided by the publisher for consideration but all cocktails were created from my own hooch!