How have we chosen the wines we are featuring? These are not wines you
are going to find in supermarkets, and we are not basing our choices on
wine spectator ratings. Instead we are focusing on the hot new young
wine-makers that the press is talking about, and that the country's best
sommeliers love because their wines are great with food -- also these
are vintners that work with sustainable practices, on a small scale,
respecting the terroir and working naturally -- many are featured at the
nations top restaurants. This is about people, not just bottles.
-- From Paso Robles, Chris Brocway and Brian Terrizi
use organically farmed, but not certified organic grapes. The wine is
certified sustainable though: SIP (Sustainability in Practice)
Certification for Margarita Vineyard. Sustainable practices at Margarita
Vineyard include deficit irrigation, natural cover crops, wildlife
corridors, rotational groundwater usage, wetlands preservation and the
use of compost tea in place of synthetic fertilizers. They also manage
vineyard pests naturally by promoting habits for native predators. Acclaimed by the New York Times, featured as one of the wines served by the glass at Spago...
Piedrasassi -- Hailing from the Lompoc wine Ghetto, this is the personal label of Sashi Moorman,
who makes wine for Stolpman, Evening Land and Sandhi. Amazing syrahs
from the Central Coast. Sashi's a vintner superstar the press is raving
about, with 92+ points from the Wine Advocate. "The common
thread among all the wines we love and admire is that there are both a
mind and a place behind them. Wine, just like food, or music, or art,
should have a certain kind of authenticity--it should come from someone
and somewhere. This idea is what informs the work that we do. We try to
make honest wines that we believe in. We hope you like them."
Scribe -- The Mariani brothers are creating something
truly special at their Sonoma winery, where they apply only natural
methods of vinification. Beautiful wines, estate vineyards organically
farmed, they are creating an amazing network and community in the food
and wine world. Featured in many of the best restaurants - from Chez
Panisse to Lucques, RN74, Bazaar, etc
- New winemaker Mike Roth
and has achieved a huge jump in quality with this Central Coast
vineyards 2011 wines. Wine writers Alice Feiring, Jon Bonne and Jancis
Robinson all love the new 2011 Martian Ranch wines. The wines,
especially for Santa Barbara, are very European in style - naturally
made, low alcohol, bright acidity.
Chanin Winery -
Food & Wine has nominated Gavin Chanin
one of the top up-and-coming talents for 2012, and he was named one of FORBES’ “30 under 30” in food and wine and a “winemaker to watch” by SAN FRANCISCO CHRONICLE.
his winemaking career as a harvest intern at Au Bon Climat and Qupé,
under the tutelage of winemakers Jim Clendenen and Bob Lindquist,
working his way up to assistant winemaker at both labels
“Making balanced wines was the reason I started my winery,” Chanin
says. “Overly ripe, overly oaked wines don’t reflect where they’re
grown. But I also think balanced wines simply taste better.”
Kevin & Jennifer Kelley of Salinia, a "wine-maker to watch" according to San Francisco Chronicle. Working with colder climates, and harvesting his organic grapes early, he demonstrates the ability of Pinot Noir and Chardonnay to reveal their terroir using cold-climate fruit and almost no new oak.
His last batch of sparkling wine sold out before the labels were on them. We're so excited to have his new Petillant Sauvignon, 25 Reasons, available for the holiday season!