Santa Barbara/Central Coast wines

     Thursday May 17, 2012

Reservations Closed
Course Pairing / Description Wine
Hors D' Oeuvres California Grilled Flat Bread Sopresatta, Roasted Mushrooms, Cilantro And Balsamic Syrup Heirloom Sweet Potato Soup Shooter Smoked Bacon And Julienne Of Red Pear And Black Pepper
The Santa Ynez Valley is the largest wine region of Santa Barbara County and has the highest concentration of vineyards. Although the valley is open to the Pacific Ocean in the west, the fact that it is relatively narrow means that limited cool air and fog is funneled in. Low average rainfall and a very long growing season make the region ideal for quality wine production. This light yellow colored Sauvignon Blanc opens with a pear bouquet with a hint of lemon. On the palate, this wine is medium bodied, balanced, and shows smoothness with no edges. The flavor is a mild tart green apple with notes of minerality. The finish is dry and its mineral notes linger nicely. The 2009 vintage also contains 3% Riesling from the Lafond Vineyard, adding a tropical fruit accent. Roughly 40% of the fruit comes from vines in excess of 36 years old, lending depth and concentration. The winemaker barrel fermented 20% of the juice in oak puncheons to give texture to the lean character of this wine without compromising the racy acids naturally found in Sauvignon Blanc. Sauvignon Blanc is a perfect wine to pair with light or spicy foods found in Thai cuisine. It is also a great match for many seafood preparations and salads
Santa Barbara Winery Sauvignon Blanc 2009
Salad Course Grilled Sweet Corn And Jumbo Lump Crab Salad Roasted Garlic Buttermilk Dressing, Baby Romaine Hearts, Pear Tomatoes And Sweet Red Onion With Basil Chiffonade
Winemaker Bruce McGuire was able to travel throughout western Santa Barbara County choosing several vineyards, including Hilltop Ranch 38%, Sierra Madre 25%, Scheid 15%, Thompson 15%, and Lafond 7% for this multi-vineyard blend. These vineyards meet Bruce's standards for viticulture practices and growing conditions suitable to make this full-bodied yet eminently approachable Chardonnay. All the grapes for this wine were pressed as whole clusters and 30% of the wine fermented in stainless steel without undergoing malolactic fermentation and 70% barrel fermented in a mix of French and Hungarian puncheons. These two steps lend brightness to the fruit intensity that then integrates with the mouth pleasing weight and supple flavors enhanced by barrel fermentation. This Santa Barbara County Chardonnay is a good all around choice to satisfy a wide variety of foods and has enough structure to age for five to six years.
Santa Barbara Winery Chardonnay 2010
Pasta Course Sonoma Goat Cheese, Spinach And Pine Nut Ravioli Sun-Dried Tomatoes And Pesto With Chardonnay Cream
The Ojai Vineyard, owned by Adam & Helen Tolmach, works closely with a dozen different vineyards on the Central Coast of California and produces about 6000 cases each year, divided between 15 bottlings, most of which are vineyard designated wines. This vineyard blend of chardonnay is brimming with aromas of pear, yet it has an intriguing nervy undertone. Bracing flavors of greenery and earth give an incredible fresh juicy quality to the wine, leaving you with a pleasant mineral aftertaste. “Racy in acidity and bone dry, this Chardonnay is the real deal. Offers rich, ripe pineapple, lime, kiwi and pear flavors, balanced with citrus fruit tang and just the right touch of sweet, smoky oak. A wonderful restaurant Chardonnay at a decent price.” 92 points Wine Enthusiast. “Pale gold. Expressive aromas of poached pear, peach and honeydew. Spicy and sweet, offering nervy citrus and orchard fruit flavors and a good lashing of smoky minerals. The brisk finish shows good citric bite and focus.” 90 points Stephen Tanzer
Santa Barbara Ojai Chardonnay 2008
Beef Course Rosemary And Garlic Seared Hanger Steak Pinot Noir Reduction, Truffled Asparagus Spears, Lobster Mac And Cheese Casserole
Located in Santa Barbara County’s Santa Rita Hills AVA, Lafond Vineyard represents one of the most historic vineyard properties in the area. Planted in the western Santa Ynez Valley in 1972, 38 of the 100 acres are planted to Pinot Noir. The AVA is at the western terminus of Southern California’s Transverse Ranges, the only major east-west mountain range in North America. During the growing season, hot inland temperatures draw in ocean air through the valley, creating one of the most unique cool climate influences in the Pinot Noir world. This wine spent nine months in an assortment of French and Hungarian oak barrels and puncheons. Bruce McGuire was working as a winemaker in Sacramento in 1981 when Pierre Lafond invited him to become the winemaker at Santa Barbara Winery. Since then, the winery has produced world class wines. Bruce’s winemaking philosophy begins in the vineyard. He believes the quality and integrity of the wine is inextricably linked to what happens in the field from the pruning in the winter, to the harvest in the autumn. This Pinot is a very versatile wine and can be paired with pasta, poultry, lamb, pork loin, and veal. “The Santa Barbara Winery Pinot Noir Sta Rita Hills is smooth, deep, with black fruit and dark cocoa notes.” Wine Spectator 90+ Pts.
Santa Rita Hills Pinot Noir 2009
Dessert Course Pure Dark Cacao And Sour Cream Cup Cake Peppered Vanilla Bean Butter Cream, Roasted Blackberry Syrup And Fresh Blackberry Brochette
The Ojai Vineyard, owned by Adam & Helen Tolmach, works closely with over a dozen different vineyards up and down the Central Coast. They have had success taking a no-compromise approach insuring wine quality every product and have been able to make the genuine article: a hand-made wine. This syrah was made from a blend of Santa Barbara's finest vineyards, each of which is personally micromanaged from bud-break to harvest to ensure ripening the highest quality grapes with the lowest yields. The fermentation took place in small stainless steel tanks, and then the new wine was gently pressed off into older French oak barrels (15 -20% new) for aging. This syrah was a little shy in its youth, but this stunning 2008 Syrah delivers an engaging spicy aroma the moment the cork is pulled. You will find that it is rich, peppery and savory, and possesses such a fine balance that it betrays not a bit of heaviness. The 2008 vintage was very good since the winery was able to harvest all their grapes without the threat of a heat spell or rain. “Inky ruby. Pungent aromas of blackberry, tobacco, black olive and licorice. This is really syrah. Round, broad and sweet, with concentrated dark berry and licorice pastille flavors enlivened by harmonious acidity. Really stains the palate on the back end, finishing broad, smoky and long, with suave tannins and a kick of black pepper.” 91 Points, International Wine Cellar
Santa Barbara Winery Ojai Syrah 2008