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Sauv Blanc snippet

From Audio: #46 - Brandon Sparks-Gillis [Winemaker]‬

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station description The best in food and wine on the West Coast including California, Oregon, and Washi... read more
Golden West Podcast
Duration: 07:21
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warm day. You're not accumulating that much ripeness because the vines physiologically stopped working and then same thing in the night time. There's certain regions that have warmer nights, and that's places where the metabolism can kind of keep going to some degree, even at night, when the vines are more or less resting, we're Unhappy Canyon. It gets so cold at night that the vines are literally shut down. And so you have this delayed ripening pattern. And what that allows specifically in the case of Sylvia Block again is just this disability for fruit flavors to develop. And when we talk about sauvignon blanc, get a little bit geeky here. But some of the aromatic compounds there's the pyres, scenes that are present in Bordeaux variety. That's the thing that will smell like cut bell peppers or a little kind of dried herbs, kind of an hour basis component. And in certain Sylvia Blanks. If you have a Soviet bloc from the Marlborough region in New Zealand, it's just screaming kerosene. That's an absolute part signature of the style. But in Happy Canyon, what happens is because of the length of the growing season. The Pyra zines actually start to decrease, really, for us oftentimes, even in July or the beginning of August. And so by the time you reach harvest, those Pyra zines are present, but the present at a much lower level than most other sauvignon blanc regions. And what that allows for is for an expression of sauvignon blanc that really has not mentioned this earlier, but an incredible tropical fruit expression. And so it has this kind of magical tropical fruit. The prisons are there, but they're they're in a way that really complex if I the wine as opposed to really defining or dominating the style. And then that diagonal swing also helps preserve the acidity. And so then you end up with rather ripe fruit flavors and really beautiful rich textures in the wine. But that core of really taught acidity that keeps everything in harmony allows the wine to you have to have balanced and drinkability from an early age all the way through decades of Asian. Yeah, I think that really helps explain it. That's super interesting. Now we're going to link the wines here on the website in the show notes, so people can go in and buy some line and interact with you guys, but I'm reading right here. The 2019 solved blank from Happy Canyon. You've been actually sourcing fruit from this vineyard before the establishment of the of a happy canyon. Um, talk. Talk about you know, how you go about sourcing. Um, you know, the fruit from the different vineyards and the roof forming those relationships. Y'all starting Happy Canyon. And we can kind of move westward from that. So what we've done from the get go is we've always our goal is again. We really want to express the most uniquely Santa Barbara characteristic that we can through our lines so that were inspired by wines from all around the planet. We're working with varieties that have an ancestral home in France. We're in no way trying to mimic with something block we're not trying to mimics on Sarah Bordeaux. We want to create something that when somebody sticks nose in the glass, they say, Wow, that's happy Canyon. Um and so what our approach has been, You know, we want to create one of the best possible quality, and so we try to align ourselves from the very beginning with what we feel are the best vineyards in the area, and we've been incredibly fortunate to now just have this this stable. We now work with over 15 different vineyards. Each of those located these precise locations where the the match with a variety of the climate, the soil is really phenomenal. And so, for instance, in some cases those are really classical. So within Happy Canyon, the Vogelzang Vineyard was one of them was actually a second vineyard planted to be and what would later become the Eva and a vineyard that we had been able to taste seven blocks from that vineyard for a number of years before we started producing sauvignon blanc and we just absolutely loved the character of the fruit. And when we started working with that vineyard and also with the Grazzini Family Vineyard, which is just to the south of Vogelzang Happy Canyon, we just found we were discovered that uniqueness of the way that Soviet bloc expresses itself out there. And in both of those cases, we've been fortunate enough to partner with the families that own those vineyards, and we've actually worked our way up over the years to now having three distinct blocks in each of those vineyards where we're farming by the anchor rather than by the ton. And the kind of briefly explained that the kind of more common scenario in California most one reason California by their fruit by the ton. There are certainly occasions where you have an estate vineyard and Rossini is like that. They're a state program. All of the Grazzini family Vineyard bottlings come from the Grazzini Family Estate Winery, the vineyard, which is really fantastic. So there could be a model where it's all grapes coming from the one of state. It could be the more common model in California where you're buying by the ton. But early on, because of our quality goals, we realized that if you're buying grapes by the ton, there's this inherent conflict of interest built in between you and the grower, where in a lot of cases you're shooting for lower yields to provide higher quality. But for the grower, more tons per acre yields more dollars. So we tried to find something that was complementary to both sides and that you're doing these Anchorage contracts where we commit. We pay a price by the acre that allows us to commit to the grapes from that acre and then have input into the farming throughout the growing season. And it's good for the grower because they are guaranteed X amount for that particular acre, regardless of what happens in the season. And Santa Barbara is a very dynamic place. We have really high winds that come on in the spring and occasionally spring frost, which can devastate crops. So in years, like 2017 or 2015 2017, we literally lost almost half of our salvation block due to high winds during bloom time and again for the growers that we're working with, we paid them the same amount as we would in a normal year. So it's a nice and sort of insurance for the grower and then for us. It allows us the ability to implement different farming techniques and to really be hands on and everything from what cover crop has grown. How the vines are pruned is the vineyard farmed organically? Is the vineyard farmed to a certain specification that we're looking for? And so that's been a big thing with our alignment with different growers. So in a lot of cases you know it's we're partnering up with people who have had a history. So I mean, I put vocal thing in that category. Stoltmann for sorrow and Ballard Canyon, kind of legendary veneered fiddlesticks in Sanford Benedict Vineyard out in the Santa Rita Hills. You know, those are vineyards that were around a long time before we've been here, and we were able to taste great wines from those properties. And then on the other side you have vineyards like John Sebastian, a vineyard, radiant vineyard, bent rock Vineyard, Rita's Crown Vineyard, where these are vineyards that were we were able to be part of when they were becoming established. And in some cases, like in the case of John Sebastian oh, is really phenomenal where we were able to actually have input into which plant material was planted. So clones root stocks. We've implanted some Sarah there on its own roots and then, you know, committed for the long term. And it's been really, really wonderful for us to have all these different partnerships with what we feel are just some of the most amazing videos in California. Yeah, and that moves us on to the Chardonnay. So you have here on the website at 2018 Chardonnay, kind of the flagship and then the black label, which you mentioned working with sites like Rita's Crown Bent Rock Radiant. Those are some amazing vineyards. Let's get into the chardonnay program that you have. Yeah, So shortly is something that, you know, when we talked about briefly about sideways, that was something that definitely in large notes, in no small part because of the
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