#Sinor LaVallee

[wine-porn]

Highlights from last weekend’s OUTA HAND end-of-harvest celebration from always thrown by SLO COAST WINE and bringing out the BEST from Enda Valley, Santa Maria Valley, Arroyo Grande Valley with even some smatterings of Paso and Cambria. ALL my stories are in highlights on Instagram as I tried to keep you LIVE all day, so if you’re really bored, click there and go watch. This is SLO Coast’s premiere event every year because while Roll Out The Barrels tends to be a fairly predictable gathering of Edna Valley’s finest pinot and chard producers, HARVEST tends to bring out a few more heavy-hitters and all the members from surrounding areas–often with some very surprising varieties.

TOLOSA WINERY promised to bring the good stuff and didn’t disappoint. Yes I know Primera is the blingy one and don’t get me wrong it is VERY good, but Hollister is still my favorite. Just a bit tighter-wound. Little vineyard right down there on 227 by Greengate Barn at the corner.

A few locals may have a little weird taste in their mouth about the new corporate ownership of QUPÉ WINES (and yes, Verdad and Lindquist Family Wines were pouring at the event too) and this was my first opportunity to taste the newer stuff. Several of my friends and I have been cleaning up, vulturing the close-out sales, but I don’t think I have tasted anything since 2014. Yes, I realize Bob & Company still made these and so there still exists the possibility of quality going a different direction under the new owners, but for now, there is absolutely nothing, no reason to back away from his brand. Those two Syrahs are absolute FIRE, ridiculously *Qupé*, both the little Spanish Springs and the new label of Sawyer Lindquist (notice no “Sonnies”).

My first trip around the trailer park with Joshua Klapper’s Syrah went really really really well at the TIMBRE WINERY booth. Loyal readers know how much I love his many pinots and gewurztraminer, and you know what I always say: If someone makes great pinot, keep an eye open for when the make a syrah. So many new world wine drinkers are trained to think Syrah a big, fat, warm-weather bruiser when in reality, it shows all of its greatest qualities and nuances when cooly-ripened and gently-treated like Pinot.

Been stalking the OCEANO WINES for at least a year and this was my first opportunity to taste them. I am not the only local to look quizzically at this brand. I mean–the owners are from Napa, the fruit is all from Spanish Springs in Pismo Beach, and there’s a little sandy town South of here called Oceano–a town positively NOT connected to wine-business! Several people have asked me what I though of them and I didn’t know! Until now. These are very very nice wines. That Chardonnay is 0 ml, 100% neutral and a blisteringly good wine. Shrill and acidic, zesty and alive, the Pinot a nice, classic Spanish Springs–as *classic* as one can typify in this stellar vineyard’s short life.

No SLO Coast Wine event is complete without  a little Lagrein, no? PIEDRA CREEK‘s table is always a must-stop, first to visit their perfectly-onion-skin-colored rosé, and then to stain your tongue black with the real deal. I’m not sure I have ever even had an Alto Adige rosé. Hmmm… probably need to change that statistic.

Was WOLFF VINEYARDS your first introduction to the Edna Valley? I know it was for me. When I moved here their Petite Sirah was in its second leaf and Jean-Pierre’s charisma and concern for the land were as strong as his pinot and chardonnay game. These days, you find Mark behind the counter, doing what they have always done: produce solid, inexpensive, biologique bottles from their beautiful property anchoring the center of the valley.

Just across the street, John & Yvonne Nivens’ stalwart EDNA VALLEY WINERY–which has changed corporate hands a couple times–most of us relate to inexpensive supermarket offerings but HOLD UP! What are THESE labels? I haven’t visited this winery in over 20 years, but it looks like I may need to, as these little darlings are poured exclusively at the winery–not distributed–and club-only. They are not cheap, and they are well-made and GOOD. Is it just me or do you see a little ‘Gallo Signature Sonoma’ in those labels? First thing I thought. There’s way more than just Pinot and Chard too, Gotta go check these out soon.

Up the road next to Stone Corral Vineyard, KYNSI always brings out the best. Funny thing this event: usually I look forward to tasting three, sometimes four different wineries’ versions of Stone Corral Vineyard Pinot. Didn’t see a single one this trip.

All the way down from Cambria, cool-climate favorites STOLO VINEYARD brought the BLACK LABEL STUFF!!! They have expanded their roster and production quite a bit in recent years to keep up with demand and palates, but these still come from the tiny little steep slope behind the winery, where yields slip below 1 ton/acre and the fruit shows the kinds of things true Syrah, Pinot, and Chardonnay lovers crave.

Edna Valley’s newest star is a little venture making only Spanish varieties from all over San Luis Obispo County. Come to CROMAVERA for the Albarino, cruise straight into their 2 or 3 versions of Tempranillo, stay for the Cabernet, but DO NOT miss the Grenache. This wine looks pretty typical for Grenache in the glass, but the bubble-gum flab which many versions suffer from has been replaced by lots of acid and briar. Wonder where this fruit is from. I mean: I KNOW Slide Hill isn’t the only Grenache grown in Edna, but it’s not exactly common. Have I ever HAD a grenache from anywhere in Edna Valley besides Slide Hill or Alban before???

Thought NINER was just a big Paso producer, now dintja? One of those things you learn at events like Harvest At The Coast. They have a BUNCH of estate holdings at Jesperson Ranch in Edna, where all their Pinot and Chard come from–and a Syrah which I have never had but is FIRMLY on my radar now. I even see Jesperson lists some Grenache acreage.  Hmmmm……

Mike Sinor is a PLACEMENT at any S:LO Coast Wine event, having been with the organization since BEFORE day 1. Today he was holding down the VIP tent, which was pouring exclusively SINOR-LAVALLEE wines. The beautiful Bassi Ranch Chards, Pinots and Syrahs aside, what we all really come for is the bubbles. Technically a pet-nat–and priced down in the basement like one–it is far and away the cleanest, most elegant, refined and consistent pet-nat I have ever had–and I try a LOT of pet-nats. 100% Avila Valley Pinot Noir, technically a blanc de noir or even a rosé, it exudes the kind of grace and sophistication reserved almost exclusively for Champagne or Sparkling Wine twice the price. It sells out every year too–earlier and earlier. Get on the list for some.

Ready to wrap up? These are my highlights. Sure, I tasted a bunch of other wines, but I can’t highlight EVERYTHING. These are the clear standouts of the afternoon. A great group of friends gathered around on the fringes of the live auction with an orphaned bottle of LAETITIA Brut Rosé, ice cold and compliments of the winery. Not a bad way to spend a Saturday.

SLO COAST WINE have events all year of course, the two highlights of which are ROLL OUT THE BARRELS and HARVEST ON THE COAST, both weekend-long festivals with a myriad of satellite food, cooking, and wine-tasting events culminating in a Grand Tasting. Go to this page to stay informed>> www.slocoastwine.com/events and be sure to scroll to the bottom and enter your email to be notified of next year’s harvest celebration.

Harvest on the Coast 2019 Highlights from last weekend's OUTA HAND end-of-harvest celebration from always thrown by SLO COAST WINE and bringing out the BEST from Enda Valley, Santa Maria Valley, Arroyo Grande Valley with even some smatterings of Paso and Cambria.

[wallpaperpaintings]

Here’s What Industry Insiders Say About Beach Oil Painting | Beach Oil Painting

Avila Bank endured boxy times in the 1990s, back abundant of the bank apple was shut bottomward so that a mive and abiding underground oil discharge could be bankrupt up. In the years since, the town’s bank has become a tourist-serving hub of restaurants and beachy shops, alms aggregate you could ambition for in a bank boondocks acquaintance aloof a few afar from the fizz of Highway 101 traffic. Tasting apartment are now an basic allotment of the Avila Bank scene, and Sinor-LaVallee acme the abbreviate account for abounding reasons.

To start, 25-year industry adept Mike Sinor makes accomplished wine and connected to ignment for above brands afterwards starting this characterization in 1996. What makes this cast abnormally agitative is that all its bake-apple comes from Bi Ranch, the acreage acreage that Sinor and his wife, Cheri LaVallee, purchased in 2013. Located aloof 5 account from Avila and a bald 1.2 afar from the Pacific Ocean, the acreage is buried to Chardonnay, Pinot Gris, Albarino, Pinot Noir and Syrah.

Despite actuality in the bosom of the bank day-tripper fizz — the beach is aloof one block away, the aquarium and amphitheater are beyond the street, hotels are everywhere and chargeless parking is deficient — the Sinor-LaVallee tasting allowance tends to allure austere wine admirers rather than abecedarian walk-ins. The air-conditioned amplitude is beautiful with aphotic tones, a slate-colored bar and a painting of a bison skull whose affinity adorns the Sinor-LaVallee Ancestral Pet Nat label. The artisan abaft that painting is a above winery employee, and she additionally corrective the advisory watercolor of Bi Ranch’s acreage map on addition wall.

The tasting

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[californiafolklife]

Beliefs and Rituals of California Winemakers

The following vintner beliefs and rituals come from Michael Cervin’s “Crazy Superstitions and Rituals of Winemakers,” Part I and Part II.  Here are a few Californian ones.

Hair and Clothing:

“Here at Midnight Cellars we do not shave or cut out hair from the day of the first grapes till the day after we get our last grapes.” Rich Hartenberger, Midnight Cellars, Paso Robles

“For my first 7 harvests I didn't shave my beard or cut my hair between the first grapes that came in to the last. Then I went through 4 - 5 harvests where I kept my beard clean and shaved regularly, but never cut my hair. This past harvest I went back to keeping my beard growing. Maybe not so much a superstition but more my 1-year-old daughter loves to pull on it.” ~Coby Parker-Garcia, Claiborne & Churchill Winery, Edna Valley, California

“All the guys tend to cut their hair, grow their hair, cut their beard, grow their beard, during harvest. It was annoying me until I came up with something that I could do along the same lines. I now dye my hair purple or red just before harvest. For a blonde this is rather a shocking change but I love the looks on people’s faces who think I always look this way.” ~Dorothy Schuler, Bodegas Paso Robles, Paso Robles

“I grow a beard and don’t cut my hair during harvest. Probably part of it has to do with the fact that I like beards and it seems wives don’t like them so much, so this gives me an excuse.” ~Greg La Follette, La Follette Wines, Sonoma

“My harvest superstition: I always chop my hair right before harvest. Out with the old and in with the new!” ~Anne Vawter, Red Mare Wines, Napa

“My Cal Berkeley Sweatshirt. I wear it on the first pick of every harvest.” ~Neeta Mittal, LXV Wine, Paso Robles

”I have to wear shorts from the first day of harvest until the last tank of red is pressed out. Since we are typically pressing out towards the end of November it can get a bit chilly on some mornings. It all started over 15 years ago when a co-worker and I would kid around as the mornings were getting colder. ‘You’re probably going to wear pants tomorrow aren’t you?’ Followed by, ‘Not me, no way!’ So it became a survival of the fittest thing that turned into a ritual.” ~Paul Steinauer, Flora Springs, St. Helena

“Finish the formal harvest plan before the Tour de France finishes. No cutting of hair (head or facial) until the very last grapes are harvested. The winery break table must always have a 5-pound jar of Red Vines on it when fruit is being harvested. On the first day of the Chardonnay harvest, crack open a bottle of white Burgundy (same for Pinot, with a red Burgundy).” Mike Sinor, director of winemaking at Ancient Peaks Winery, and Sinor-LaVallee Wine Company, San Luis Obispo

“As a break from the heat, as well as a break from the habits of the local farmers, years ago I decided to wear red shorts in the field as opposed to the jeans, which are the farmers’ usual field dress. Fending off the catcalls and whistles of my fellow farmers, I told them that I wear the red shorts each April 1st as a sacrifice to the “weather gods,” and don’t take off the shorts until each Lodi farmer completes their harvest. Once when I decided to tempt fate and forgo the red shorts early, a cloud bust occurred, ruining almost 3,000 potential cases of wine and resulting in 136 calls on my voice mail asking if I had worn my red shorts.” (They make a wine to honor this superstition, Red Shorts Red) Lance Randolph, Winemaker Periano Vineyards, Lodi

Yeast:

“Once we bring the grapes into the building I always welcome them to their new home, thank them for thriving ephemerally and also let them know that we are grateful for them and this is what they were grown for. While I mix yeast, I don’t allow people to talk to me because yeasties (as I call them) are living organisms and I only want good vibes around them. That means I focus my good energy on them in hopes that they will manifest a thriving and healthy fermentation. On the morning a wine is being bottled, I wish it Happy Birthday and note the astrological sign under which the birthday falls in my records. I tell the wine how much “Mama” loves her, and I send her off with best wishes to make others as happy as she makes me. I consider all wines female except Petite Sirah, which I call my “boys.”  Shauna Rosenblum, Rock Wall Wine Company, Alameda

Every time I pitch a bucket of yeast into a fermenter to get it started, I find myself saying, “Get happy little yeasties,” trying to encourage an elegant fermentation out of them. After the tanks are inoculated, often being the first one at the winery, I will turn on Pearl Jam (something from the album Ten) and speak to each tank while it is fermenting, trying to ensure that they stay happy. Perhaps I should start to play the song “Happy” instead… Also, during bottling season we always try to avoid Mondays, with the fear of what our native “winery gnomes” may have done to the bottling line over the weekend. I’ve spoken to other winemakers about this, and they know all too well about the winery gnomes.” Don Schroeder, Sea Smoke, Santa Rita Hills

“For sluggish fermentations, we make the atmosphere as romantic as possible for the yeast - we light candles and play some Barry White.” Todd Graff, Frank Family Vineyards, Napa

“I would say I do two things that are also somewhat practice. I listen to barrels a lot to see how fast they are fermenting and how active they are – so my right ear is usually dirty! I also love feeling the outside of tanks instead of taking an actual temperature of Pinot fermentation. It is a lot more tactile of a reading.” Gavin Chanin, LUTUM Wines, Santa Barbara

Other Stuff:

“Being a female winemaker, I cannot participate in the harvest ritual of shaving, and just thinking about wearing the same socks/underwear throughout harvest gives me the willies. What I learned from Lynn Penner-Ash is the elegant route of toasting the first grapes received with a bottle of Champagne. I always gather the entire team (sales/marketing included) at the ungodly hour of 5 or 6 a.m. to gather around our first bin of grapes for my harvest quote of the year and a taste of Champagne…remembering to always give a pour for Bacchus over the grapes. This year, we added the tradition of starting every processing day with the song “Troglodyte (Caveman)” by Jimmy Castor Bunch as remixed by Lo-Fidelity Allstars. And the one day we didn’t start it in time, as I was in the vineyard monitoring the pick, our Oscillys (destemmer) kept shutting itself off on us!” ~MJ Tsay, Realm Cellars, St. Helena

“I sing the French national anthem as I hydrate the yeast for fermentation.” ~Arnaud Debons, San Antonio Winery, Los Angeles

“I never start harvest on a Friday, it could be bad luck. This has been in the family for a few generations.” ~Pierre Birebent, Signorello Estate, Napa

“Full moons bring nothing bad luck for bottling. The equipment on our bottling line breaks down with no explanation what seems like every single time we bottle on a full moon. I cringe if I see a full moon and know that we are scheduled to bottle the next day because it will be a disaster.” ~Brooke Langelius St. Supéry Estate Vineyards & Winery, Napa

“At Sequoia Grove, most of our cellar employees were born in Mexico, a country of many sayings and superstitions. One of the superstitions we have adopted at the winery is ‘dar el remojo.’ The direct translation (‘give a soaking’) doesn’t make much sense, but the idea is this: when you are lucky enough to have something good happen in your life - a good harvest or a new forklift - you share your good fortune and encourage future luck to come your way by buying burritos, donuts, or beer for your friends and/or employees. The unsaid implication is that if you don’t ‘dar el remojo’, then bad luck may come your way. Sequoia Grove just finished harvest and damos el remojo by having a delicious lunch of carne asada, salsa, and beer." ~Molly Hill, Sequoia Grove Winery, St. Helena.

“There is just one superstition that I follow - never, never wash your car during harvest. With multiple trips up and down Casey Flat Ranch the dust gets into every nook and cranny of my car, inside and out. It's against all winemaker rules to wash until the last grapes are in. If you hit the carwash, it will rain."  ~Laura Barrett, Casey Flat Ranch, Capay Valley

[jorgemiroslavjarasalas]

Jorge Miroslav Jara Salas: 20th Annual PinotFest Tasting: November 17, San Francisco

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10.17.2018

One of the longest running wine tasting events in San Francisco is also one of its best. While the city often plays host to really huge public tastings like ZAP, Family Winemakers, and PinotDays, some of the better tastings are more intimate and focused. Both words appropriately describe PinotFest, a low-key event held every year at Farallon Restaurant.

Despite practically non-existent marketing or announcement, PinotFest quietly pulls together 60 or so top producers of West Coast Pinot Noir every year for a dedicated crowd of Pinot lovers in San Francisco. This year will be the event’s 20th annual incarnation.

Attendees get nibbles from Farallon’s kitchen, and access for a few hours to many hard to find Pinot Noirs that often don’t appear at the larger public tastings.

This year’s wineries will include:

Alma Rosa, Au Bon Climat, Big Table Farm, Bonaccorsi, Byron, Calera, Charles Heintz, Chehalem, Cobb, Costa de Oro, Cristom, Domaine Drouhin, En Route, Ernest, Etude, Failla, Fiddlehead, Flowers, Foxen, Freeman, Gary Farrell, Gloria Ferrer, Handley, Hartford Court, Hitching Post, Joseph Phelps, Keller Estate, Kendric, Kosta Browne, LaRue, Littorai, Lutum, Marimar Estate, Melville, Merry Edwards, Nicolas Jay, Paul Hobbs, Paul Lato, Peay, Radio Coteau, Saintsbury, Siduri, Sinor LaVallee, Soter, Talisman, Talley, Testarossa, Tendril, Thomas Fogarty, Twomey, Wayfarer, Whitcraft, WillaKenzie, Williams Selyem.

While, at $125, this tasting may be expensive for some, it is only the price of approximately 1.5 bottles from most of these producers, and by far the least expensive way of getting a chance to taste a lot of them in one setting.

This year’s event will also feature a pop-up tasting of some of Australia’s finest Pinot Noir producers, courtesy of friends at Wine Australia.

It’s a great event and one that no California Pinot Noir lover should miss.

PinotFest 2018 Saturday, November 17th 3:00 PM to 6:00 PM Farallon Restaurant, 4th Floor 450 Post Street San Francisco, CA 94108

Tickets are $125 per person (a price which hasn’t gone up in years and years) and can be ordered online or by calling 415-956-6969. This event will almost certainly sell out.

I recommend arriving exactly at 3:00 PM, wearing dark clothes to minimize spills, eating a hearty lunch ahead of time, and swallowing only a few wines so you can taste a lot more.

Posted by: Alder on October 17, 2018 9:10 PM

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[chrisleschinsky]

My friend just bought this beautiful vineyard in Avila Beach, the coast is just a couple of miles away thru the canyon on the left. I scored a case of Pinot Noir for shooting photographs for his website while drinking Stella's and Pinot Gris over the span of a couple evenings. More ' jobs ' like this please.