Brewer-Clifton

At Brewer-Clifton, the focus is solely on the production of vineyard designated Chardonnay and Pinot Noir. Their first vintage was 1996. Greg Brewer and Steve Clifton have set out to put the essence of the best vineyards in Santa Barbara into a bottle. The grapes are harvested at their physiological ripeness, and are fastidiously sorted in the vineyard before arriving at the winery. Pinot Noir is fermented 100% whole cluster in a 7 days cold soak, with 2 weeks of fermentation and 10 or more days of extended maceration. Ageing takes place exclusively in barrels from the Sirugue cooperage in Nuits St. Georges.

AT A GLANCE

Region: Santa Rita Hills, California
Winery Location :Lompoc, California
Winemaker: Greg Brewer and Steve Cliftonl
Production:
4000-6500 cases

Winery Classification:
Negociant
Varietals: Pinot Noir
Winemaking: Pinot Noir is whole cluster fermented; 7 days cold soak, 2 weeks of fermentation, then 10 or more days of extended maceration
Ageing:
Oak barrels from Sirugue cooperage

 

Diatom

Diatom was started by Greg Brewer after a trip to Chablis with Steve Clifton in 2003. Being haunted by the beauty of the wines made in Chablis, Greg decided to see what he could do with the similar diatomaceous soil that Chablis and Santa Rita share. 2005 was his first vintage. Utilizing the Clos Pepe and Huber vineyards in the Santa Rita appellation, these wines are sought out for their ability to serve as voices for place. The challenge of the Diatom project is to subtract all extraneous elements in order to arrive at the utmost level of simplicity and refinement. In order to maintain this desired purity, fermentation is carried out at a very cold temperature in neutral vessels to retain the most primary attributes of the fruit. Furthermore, malo-lactic fermentation is inhibited to avoid the distraction of that secondary level of evolution. The resultant wine is then aged on its lees, undisturbed, and removed just before there is any risk of autolysis which could impart non-desirable yeast-like characteristics into the wine. Wines produced in this style often carry small amounts of dissolved CO2 gas in solution. The fine bubbles will dissipate within a few moments of pouring and are simply a sign of the wine's minimal handling.

AT A GLANCE

Region: Santa Rita, California
Winery Location :Lompoc, California
Winemaker: Greg Brewer
Production:
380 cases

Winery Classification: Negociant
Varietals: Chardonnay
Winemaking: Cold fermentation in neural vessels, no malo-lactic fermentation
Ageing:
aged on its lees and removed before autolysis can occur

 

Melville

Melville is owned by father and son Ron and Chad Melville, with Greg Brewer as their winemaker. After having owned vineyards in Napa, Ron Melville came to Santa Rita and never looked back. The Santa Rita Hills appellation's microclimate, which is characterized by cool temperatures, prominent coastal winds and foggy mornings, is known to be viticulturally suited to growing Burgundian grape varietals such as Pinot Noir, Chardonnay and Northern Rhone Syrah. Calculated composting, complex cover cropping practice and deficit irrigation, matched with a tremendous amount of crop reduction and canopy management, are the critical components to Melville's strength as wine growers.

AT A GLANCE

Region: Santa Rita, California
Winery Location :Lompoc, California
Winemaker: Greg Brewer
Production:
15,000 cases

Winery Classification: Domaine
Varietals:
Chardonnay, Pinot Noir, Syrah
Winemaking: Chardonnay is whole cluster pressed. Syrah and Pinot Noir are partially de-stemmed. 30 day fermentation (7 day cold soak, 2+ weeks fermentation and 1+ week extended maceration) for the reds.
Ageing: Between 6% and 20% new French oak used for Chardonnay and only partial malo-lactic fermentation occurs. Between 20% and 33% new French oak used for the reds.

 

Palmina

Steve Clifton, winemaker and owner, produced his first Palmina wines in the basement of his home in 1995. He now runs the winery with his wife Crystal, and their shared passion for everything Italian is expressed in these soulful wines. A few years ago they got the opportunity to plant an entire vineyard, the Honea Vineyard, exclusively for their Italian grape varietals. Although they still source fruit from other favorite vineyards in the area for several of their wines, farming the Honea Vineyard exclusively as their own has allowed them complete control from planting to pruning to picking; this in turn has brought all of their wines to a different level. Palmina wines are based on Italian varietals and are made to celebrate Italian culture with a California twist

AT A GLANCE

Region: Santa Rita, California
Winery Location :Lompoc, California
Winemaker: Steve Clifton
Production:
6000 cases

Winery Classification: Negociant
Varietals: Chardonnay
Winemaking: Malvasia Bianca, Tocai Friulano, Pinot Grigio, Traminer, Arneis, Sangiovese, Nebbiolo, Barbera, Dolcetto, Refosco, Cabernet Franc and Merlot Winemaking:
Ageing: White wines are vinified in stainless steel, the Arneis is only white that sees oak (33% French oak). Red wines are aged mainly in large aged oak barrels.

 

Parr Selections

Parr Selections started in 2004 by Rajat Parr, wine director of Michael Mina group. His objective was to find vineyards from which he could make compelling wines with balance. Having had the advantage of tasting and spending time with the world's best vignerons, Raj formed his ideas about winemaking. He tried to follow the principals of winemakers from the northern Rhone and Burgundy for wines produced in the new world. The Pinot Noir and Syrah are made using whole cluster fermentation. The Chardonnay is picked earlier than most, so the acid levels are high and alcohol low.

AT A GLANCE

Region: California
Winery Location: Santa Barbara, California
Production:
425 cases
Winery Classification:
Negociant
Varietals:
Pinot Noir, Syrah, Chardonnay
Winemaking: Red wines undergo whole cluster fermentation
Ageing: Chardonnay is aged 17 months in 25% new oak; Pinot Noir is aged 19 months in 25% new oak and Syrah is aged 20 months in 25% new oak.

 

III Somms

This is a project spearheaded by Bernie Sun, wine director of the Jean Georges Restaurant group. Together with two of his sommelier friends, they came together to make III Somms Napa Red. The wine was blended by Sashi Moorman; the base is Cabernet Franc, with small amounts of Cabernet Sauvignon, Merlot and Syrah to balance the wine. Lastly Sashi added some Petit Verdot to give the wine a little spice, nuance and freshness.

 

AT A GLANCE

Region: Napa Valley, California
Winery Location: Napa, California
Winemaker: Sashi Moorman
Production: 750 cases
per wine
Winery Classification: Negociant
Varietals: Cabernet Franc, Merlot, Cabernet Sauvignon, Petit Verdot
Winemaking: Minimum 24 days of skin contact with regular pumping over
Ageing: French oak, 10% new oak

 

Once

Once is a blend made by Sashi Moorman. The Once Pinot is a blend of 50% Sonoma fruit (Carl Meyer and a sprinkling of Oxidental) and 50% choice Oregon vineyards (Seven Springs, Battle Creek and Maresh). Since the appellation crosses state lines, it is considered a NV, but is in fact all 2006 fruit. It is mostly Dijon clones there there are some Pommard in there too. It is fermented in a mixture of 25% new oak barrels and stainless steel tanks and is bottled unfined and unfiltered with very low sulphur.

The wine gets its name from the fact that it may never be made again. If it is, it may be a different blend. It is all about finding the best fruit they can from the market every year, keeping the concept flexible enough to continue to improve it or change it depending on what each vintage yields.

AT A GLANCE

Region: California/Oregon
Winery Location: Santa Rita, California
Winemaker: Sashi Moorman
Production: 600 cases
per wine
Winery Classification:
Negociant
Varietals:
Pinot Noir
Winemaking:Blended from Seven Springs, Maresh and Battle Creek vineyards in Oregon and Carl Meyer in Sonoma. Fermented in oak and stainless steel tanks.
Ageing: 25% new oak


The Evening Land Vineyards: A trio of Monopole Pinot Noir Estates

Three groundbreaking, unique vineyards.

Three separate and distinct terroirs.

The 2007 vintage is the inaugural release of Evening Land Vineyard's Oregon wines made under renowned Burgundian winemaker Dominique Lafon from Meursault.

2007 Evening Land Vineyards, Seven Springs Vineyard, Estate Pinot Noir, Eola-Amity Hills, Oregon

1800 cases produced

Planted in 1981, the famed Seven Springs Vineyard faces east on a ridge that rises to 600 feet. The iron-rich volcanic soil, the short growing season, and a characteristic late harvest produce a Pinot Noir of clarity and elegance. The top soil is about five feet deep jory soil, and the vineyard is planted to Pommard clone.

For over twenty years, the Pinot Noir grapes from Seven Springs were split up and sold to several different wineries. 2007 marks the first vintage in which the entire vineyard was farmed, vinified and blended as a monopole. Under the guidance of consulting winemaker Dominique Lafon and winemaker Isabelle Meunier, this estate bottling is a classic expression of Seven Springs Pinot Noir with a most Burgundian sensibility.

2007 Evening Land Vineyards, Seven Springs Vineyard, La Source Pinot Noir, Eola-Amity Hills, Oregon


2007 Evening Land Vineyards, Seven Springs Vineyard, La Source Chardonnay, Eola-Amity Hills, Oregon


La Source Chardonnay, 258 6-pack cases produced
La Source Pinot Noir, 716 6-pack cases produced


The La Source bottling comes from Pommard clone vines planted along a deep shelf of ancient volcanic rock which forms an upside-down cross in the vineyard. The topsoil in this part of the vineyard, called Nekia is naturally iron-rich and relatively shallow, between two to five feet. Given the terroir, La Source Chardonnay and La Source Pinot Noir display incredible minerality and beautiful intensity.

2007 Evening Land Vineyards, Seven Springs Vineyard,
Summum Pinot Noir, Eola-Amity Hills, Oregon


2007 Evening Land Vineyards, Seven Springs Vineyard,
Summum Chardonnay, Eola-Amity Hills, Oregon


Summum Chardonnay, 460 3-pack cases produced
Summum Pinot Noir, 59 3-pack cases produced


Sourced from the heart of the La Source cross in the belly of Seven Springs Hill, Summum represents the epitome of Seven Springs under the auspices of Evening Land. Here, the topsoil called Witzel, is very shallow, only 8 to 12 inches deep. This particular terroir, when combined with the biodynamic winemaking practices of Dominique Lafon and Isabelle Meunier, has produced a game-changing expression of Pinot Noir and Chardonnay.

AT A GLANCE

Region: Eola-Amity Hills, Oregon
Winery Location: Seven Springs Vineyard
Winemaker: Dominique Lafon (consultant), Isabelle Meunier (winemaker)
Production: 3293 cases

Winery Classification: Domaine
Varietals: Chardonnay and Pinot Noir
Winemaking: Chardonnays are pressed whole cluster. Fermentation is done with indigenous yeasts and both fermentations are completed in barrel. Pinot Noirs are hand sorted and de-stemmed by gravity and cold soaked for 4-5 days. The wine is left to ferment with indigenous yeasts with gentle punch downs two times per day.
Ageing: For the Chardonnay, all French oak with 33% new. For the reds, all French oak between 33% to 60% new.


2006 Evening Land Vineyards, Occidental Vineyard, Pinot Noir, Sonoma Coast, California

120 3-pack cases produced

In the far Sonoma Coast on Taylor Lane, sits a necklace of small, high-density vineyards. At its center lies a true gem, Occidental Vineyard. Situated on a south-facing ridge at 1000 feet, the vines are cooled by the constant fog off the Pacific and blessed with abundant sunshine characteristic of the area. Here, extremely low yields and an unusually long time from bloom to harvest produce a Pinot Noir that marries stunning vivacity with incomparable richness and texture.

2007 Evening Land Vineyards, Occidental Highlands, Carl Meyer Vineyard Pinot Noir, Sonoma Coast, California

250 12-pack cases produced


Just down the road from Occidental Vineyard is the Carl Meyer vineyard. Acquired by Evening Land in 2005, this site is a high-density, west-facing vineyard exclusively planted to Pinot Noir. Under the guiding hand of winemaker Sashi Moorman, this Pinot Noir is a beautiful, singular expression of the strong tension between ripeness, structure, gaminess and liveliness that is trademark Occidental Highlands.


Santa Rita Wind Harps Project

The Santa Rita Wind Harps vineyard dramatically rises from the river's edge to a windswept shelf 900 feet above sea level. A bracing ocean breeze and calcareous soil temper this vineyard's southerly exposure, which slows the vines' development of sugars throughout the long growing season. This encourages a development of complex flavors and aromatics.

Planted at extremely high density with a variety of Burgundian and own-rooted California heritage massal selections, the Santa Rita Wind Harps vineyard also functions as an experimental station for Pinot Noir. Through the Wind Harps Seedling Project, Evening Land is working to develop the next generation of Pinot Noir, selecting and cultivating vines ideally suited to growing balanced Pinot Noir in California. The Wind Harps wines, as well as its Vineyard Projects, will most certainly contribute to the irresistible conversation of the multitude of expressions of Pinot Noir. (Developed in 2006, Wind Harps produced a tiny amount of fruit in 2008. 2009 will be the first true harvest of its Pinot Noirs.)

 

Kopec

This wine is made by Sashi Moorman and blended by Tim Kopec from Veritas Restaurant in Manhattan. The grapes are sourced from many excellent vineyard sites such as Crocker, Palisades and Cypress throughout the Napa Valley by Pete Richmond, one of area's leading vineyard managers. A broad diversity of vineyards allows them to have more options in personalizing the blend. Fruit sources are selected to maximize varietal character and typicity of the grapes origin (Calistoga, Oakville, St. Helena). The fermentation program is designed to build an equal balance between fruit and structure. The grapes are destemmend, and put through a 5-7 day cold soak. It is then punched down and pumped over and has an extended maceration time of 28 days. It is then aged 12 months in neutral french oak barrels in order to make it friendly for immediate consumption

2007 Red
85% Cabernet Sauvignon, 14% Merlot and 1% Cabernet Franc

 

Mouton Noir

Mouton Noir presents Montgomery Place. The wine is a blend of Napa fruit_Cabernet Franc, Cabernet Sauvignon, Merlot and Petite Verdot. The wine was blended by Andre Mack, former sommelier at French Laundry and Per Se, and is made with an approachable style and an approachable price!

2007 Montgomery Place

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

   
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