Wilson Vineyards – Clarksburg, California

The Wilson family has been farming the rich land in Clarksburg for four generations, beginning with George Harold Wilson who established the family homestead in the early years of the 20th century. George loved the land and firmly believed that farming offered a way to improve people’s lives around the world. As a family, the Wilsons are committed to each other. As growers, they are committed to producing the highest quality fruit for all varietals because they know that premium fruit is essential to great wines.

L.A. Lepiane – California

Based in Santa Barbara, California, Alison Thomson’s winery takes its name from her great grandfather Luigi Lepiane who settled in Hollister CA after emigrating from Calabria. Founded in 2013, Alison’s simple goal is to craft vibrant, balanced and exciting wines that reflect her passion for Italian food, life and wine. Armed with a degree in Biology, Italian and Masters in Viticulture from U.C. Davis, Alison spent time working in Piemonte with Barolo’s Sergio Germano and in the US with the likes of Manfred Krankl of Sine Qua Non. Embracing the region’s unique ability to grow Barbera and Nebbiolo alongside more well known grapes like Grenache, Alison sources grapes from Santa Barbara County.

The Black Oak Grenache is fermented with 50% whole clusters and is matured in neutral oak. The Barbera is sourced from the Walker Vineyard in Santa Ynez. Total annual production is only 300 cases.

DAOU Vineyards – Paso Robles

Brothers George & Daniel Daou discovered the land that was to become Daou Mountain 10 years ago, the result of their search to find an unrivalled terroir for the production of Cabernet Sauvignon. They bring the same drive, passion, exactitude & intensity that led these one-time refugees from the Lebanon to forge success in the business world to the cultivation of this land. The estate stands alone at 2,200 feet and is a true contender for ‘first growth’ stature with its soils, aspect and climate. This is partnered with the skill of the brothers in their pursuit of excellence in the vineyard and cellar. “Daou’s estate vineyards (which emphasizes Bordeaux varieties) are planted at high density on steep slopes in Adelaida District in a site once singled out by the great André Tchelistcheff for its potential. Grown in these soils and in this climate, Daou’s vines produce grapes with an extraordinarily high phenolic content, to which the estate’s winemaking has gradually adapted. Macerations are very short, with the wines finishing fermentation in barrel, but even so these inky, structured reds don’t lack for color or substance. Acidities are healthy, alcohols never in excess of 15%, and the wines are totally dry. I looked at two verticals in the course of my tasting, so I’m also in a position to observe that these wines evolve very slowly. There’s no one else making Cabernet Sauvignon like this in Paso Robles.”

The lush and luxuriant Chardonnay presents tropical aromas of pineapple, mango and banana, with accents of vanilla, honeysuckle, and hazelnut, having been aged for 7 months in 30% new French oak. The Reserve Chardonnay is voluptuous and voluminous on the palate, with cascading flavours of pineapple, nectarine, sweet melon and cinnamon toast, spending 11 months in 50% new French oak. A Rhône blend that usually contains some Zinfandel and Petite Syrah, The Pessimist offers up rich aromas of dark fruit, grilled meat, licorice and black olive. It’s full-bodied, rich and spicy, with good balance and an intense, flavourful finish. The Cabernet Sauvignon is richly structured and generous, with a sun-kissed core of fruit and a dry, fine-grained finish. Dark berries and damson define the full-bodied, concentrated and intense Reserve Cabernet Sauvignon. Rich and layered, there’s a lot of substance here, but it’s replete with sappy energy. 16 months in 50% new French oak. Comprising 86 % Cabernet Sauvignon, 10% Cabernet Franc, 4% Petit Verdot and aged for 22 months in 100% new French oak, the Soul of a Lion is the estate’s flagship wine. The deep and complex bouquet of smoky cassis, incense, ripe plums and soil lead to a palate which is full-bodied, layered and complete, with imposing power and a savoury structure framing a deep core of fruit.

Hitching Post – Santa Barbara

Hitching Post is run by Frank Ostini, whose family ran the original Hitching Post from 1952, and Gray Hartley, a former commercial fisherman. Back when they started in 1979, they had but one barrel produced in their garage. Later on they made the wines at the Au Bon Climat/Qupe winery, and now the wines are produced in Buellton just around the corner from the Hitching Post restaurant (yes, the one in ‘Sideways’). At the heart of Hitching Post is a focus on Pinot Noir from vineyards in Santa Barbara County, specifically Santa Maria Valley, Santa Ynez Valley, Santa Rita Hills and Los Alomos. These are traditional wines, aged in French Oak, bottled unfiltered, redolent in vibrant fruit with an intense vein of spice and earthiness but always with balancing fresh acidity.

Gen Red, from various vineyards along the Central cost, is a fascinating blend of Merlot, Valdiguie, Sangiovese, Tempranillo and Syrah all bringing depth to this sumptuous red, but with that Hitching Post hallmark freshness and spice. The Hometown Pinot Noir with its intense ripe cherries, earthiness and spice shows creaminess and crunchiness all at the same time. The Highliner is far more brooding and seductive. A wonderful generosity on the palate but with a bright acid backbone that will ensure this wine will live for many more years to come. At the pinnacle of this trio is the Perfect Set from a much sought after parcel of limestone in the Santa Rita Hills, the coolest part of the Santa Ynez Valley. Highly perfumed with hints of violets and cherries, the palate is a little drier with refined definition between fruit and acid. This wine is more chiselled with a beguiling but firm tannic structure.

Craft Wine Co. – Oregon

Craft Wine Co. is based in the Willamette Valley in Oregon, the Origin and Minimus label doing exactly, well… what they say on the label. Minimus wines, simply put are produced without additives, and Origin wines are varietals from select vineyards that produce profound expressions of those varietals. Strident believers in organic farming, they make their wines naturally, patiently, and with a seemingly endless supply of enological curiosity. Reserving the right to experiment with just about any sort of technique they like, brettanomyces laced whites, intentional reduction, long skin contact, carbonic maceration and just about anything else one can imagine is the order of the day here.

The Dijon Free Chardonnay, created to support the increase in the region’s genetic diversity is composed of Musqué, Espiquette, Mendoza, Old Wenté & Mt. Eden Clones. Aged in 2nd and 3rd fill Chablis casks. Similarly the Dijon Free Pinot Noir is from heirloom clones – 70% of the fruit for the Dijon-Free Pinot is from Johan Vineyards, offering its saline and savoury characters, and the Pommard is from Eola Springs, own-rooted and full of spice and tannin. Produced biodynamically, the Origin Johan Vineyard Pinot Noir comes from one of the coldest growing sites in the valley, with morning fog and cooling ocean air snaking through the Van Duzer corridor directly from the coast. These sea breezes impart a saline character to the fruit, and help to maintain acidity levels. The result is a bright wine, richly layered with vibrant acidity and silky tannins. The Johan Pinot is pure 943 clone, known for producing deeply coloured, highly aromatic wines. Minimus Gamay Noir sees the tiny berries from this site (offering an ideal skin to pulp ratio) fermented in large concrete tanks, with about 10% whole cluster. Aging occurs in neutral French oak to preserve delicate aromatics and pure fruit character. The Grenache Soloro Vineyard is composed of Grenache with 4% Marsanne to complete the site expression of the granitic soil in this vineyard. Fermentation included 60% whole bunch. Aging was in neutral French barriques and puncheons to slow down oxygen exchange and minimize the impact of wood on the delicate flavours in the wine. After 6 months in barrel the wine was bottled without fining or filtration.