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Cool trend

Wineries in the chilly Santa Rita Hills are returning to a natural elegance.

February 09, 2012|Patrick Comiskey
(Ricardo DeAratanha / Los…)

At the Lompoc Wine Ghetto, a homely set of corrugated buildings in California's south Central Coast, a handful of Santa Rita Hills winemakers routinely gathers to taste and talk about the wines taking shape in their cellars. Over the last three vintages, the talk has taken on a more earnest tone: For each, the Ghetto has served as a kind of incubator toward the pursuit of Pinot Noirs and Chardonnays that have brighter flavors, leaner textures, invigorating acidity and lower alcohols, the opposite of what has been happening in the region -- and the state -- over the last decade.

Each has come to believe, fervently, that this kind of balance is easier to accomplish in the Santa Rita Hills than anywhere else in California. They'll tell you that at harvest their fruit is fully mature -- the reds deeply colored, the whites limpid and mouthwatering -- at lower sugars and lower alcohols, while retaining a level of acidity that is almost a thing of the past in California.

"This place presents us with so many choices," says Chad Melville, of Melville and Samsara wineries. "There aren't that many appellations where you can do this."

In fact, sommelier Rajat Parr, who has made Pinot and Chardonnay for his Sandhi label from several California appellations, recently announced that he's walking away from those other places and going all-in on the Santa Rita Hills. "It's one of the only regions I know where you can make a wine with 9 or 10 grams of natural acidity but can still have proper ripeness in that context."

This is, in effect, a rediscovery. In 1970, Richard Sanford, seeking a soulful enterprise after his stint as a U.S. Navy officer in Vietnam, planted Sanford & Benedict vineyard here, amid pastureland and row crop plantings of cauliflower, cabbage, broccoli and patches of brightly colored flowers, grown for seed. In doing so he established what was arguably California's first cool-climate vineyard, and the character of his bright and nervy Pinot Noir and Chardonnay attracted producers like Rick Longoria, Adam Tolmach and Jim Clendenen (the last of whom is still making graceful, nuanced Chardonnays from the vineyard).

In the '90s and early aughts, vineyard development exploded, and important vineyard plantations -- Fiddlestix, Clos Pepe, Melville, Fe Ciega, Cargasacchi and others -- were planted, many employing new quicker-to-ripen Dijon clones for Pinot Noir and Chardonnay.

As these vineyards came into maturity, the region's focus seemed to change. Rather than working within the constraints of coolness, the region spawned a coterie of full-bore producers -- Sea Smoke, Loring, Siduri and Brewer Clifton among them -- that exploited the region's high acid levels to push ripeness into new terrain, often resulting in extremely high alcohols and a fruit profile that can only be described as lurid.

Such efforts were rewarded by critics, however, notably James Laube of the Wine Spectator; in a curious irony, the state's coolest wine region earned a reputation for some of its biggest wines.

Evolving views

At least some in the Wine Ghetto crowd went with the trend, believing that their best wines were those that flirted with high levels of ripeness. But the 2009 vintage offered a unique set of conditions to explore even cooler climate. That exploration, at least at first, started with popping in on one another and tasting wines that had been picked fully mature at lower sugars -- subtle flavors and textures that developed slowly, like a hand-printed photograph. As the wines matured, an aesthetic took shape.

Such transformations weren't limited to the Ghetto. That year Greg Brewer, winemaker at Melville Vineyards and no stranger to big wines at his own Brewer Clifton, followed an impulse and made a Melville estate Chardonnay that came in at 12.5% alcohol, a wine that might pass for premier cru Chablis.

Meanwhile, Melville, who manages the vineyards for Brewer at his family estate, gave himself more freedom to experiment with wines for his own label Samsara, and was impressed with the results: "I was used to making riper wines, but I started to notice how the more you rein a wine in, the more delicate and open it becomes; things popped out."

That same vintage, Justin Willett, just getting going on his own venture, Tyler Winery, brought in fruit at Clos Pepe Vineyard a week before anyone else did, then spent the winter fretting about the decision. But that spring, the wine started to reveal itself -- bright, tense, "pixelated," as he put it -- resulting in a graceful, limpid Pinot at 13.4% alcohol.

And Ryan Zotovich of Zotovich Cellars, the youngest of this group at 28, took note of the pretty lime-scented Chardonnay that Willett made with fruit from the Zotovich family vineyard -- picked at a potential alcohol of 13.2%, well below what he had come to think of as ripe.

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