Wine Club Newsletter - April 2024
Ramona Wineries Get a Break
RAMONA — The county Board of Supervisors last month directed staff members to start working on an update of the tiered winery ordinance that would allow more wineries in unincorporated areas and make it easier for boutique wineries to host live music.
Rami Talleh, deputy director of the county’s planning and development services, said the proposed changes to the ordinance came after current and prospective winery operators said they were looking to expand winery opportunities, reduce startup costs and simplify the permit process.
Supervisors were offered three options at the Feb. 28 meeting to expand the allowed zoning areas for wineries. The board voted unanimously in favor of the first option, which was proposed by staff as a quick way to expand winery operations to rural residential zones and add between 33,000 and 62,000 wine-friendly acres to the unincorporated area.
This would be done in several phases, Talleh said, starting with a feasibility report that examines the market, current zoning, and geographic characteristics to identify additional areas suitable for wineries.
“The second phase of this effort would involve preparing environmental documentation, ordinance amendments and establishing performance criteria, thresholds and buffers to address what we heard from stakeholders,” he said.
Supervisor Joel Anderson, who oversees Ramona and the unincorporated areas in District 2, said he’s seen the Ramona wine region grow in the last 15 years. “They’ve really matured, as the vineyards have matured their wine has matured and we’ve got great products up there,” he said. During the public comment period, nine Ramona residents expressed their support for making it easier for boutique wineries to offer live music.
In the past month, eight wineries in Ramona have received letters from the Sheriff’s Department stating they need to have entertainment licenses to continue hosting live, amplified music events outdoors.
Victoria Bradley, owner of Ramona Family Naturals, said the tourism brought in from the wineries and music events has increased business at her establishment. There’s also been an uptick in people renting her short-term rental in Ramona, she said.
She said she’s seen an increase over the last two years of people from all over the county coming to the wineries and stopping at her market to buy food to bring with them, and they often ask where they should go to hear live music.
“It definitely makes a difference that the word is getting out, people know that it’s happening and that’s what they want,” Bradley said. “I get people from L.A., Orange County, San Diego, all coming out to stay in Ramona for the wineries specifically.”
Ramona Chamber of Commerce President Bob Krysak presented the board with a petition created by the chamber showing support from the chamber, businesses and residents to expand the boutique winery ordinance to allow live music at the wineries.
“In just three weeks we have assembled over 2,000 signatures,” Krysak told the board. “And more will come.” According to the current ordinance, only wineries categorized as “small wineries” and “wineries” are able to receive permits to host events more than six times per year.
Most wineries in Ramona are boutique wineries and don’t fall under those categories, said Donna Durckel, land use group spokesperson for the county. They are not able to request permits to have more than six events a year.
“Under the existing ordinance there is no such thing as a temporary permit or anything like that,” she said. “The only thing allowed out of those boutique wineries are community events six times per year.”
The process to update the ordinance will take about a year — and begin later this year, Durckel said. It would allow boutique wineries to have limited amplified music with performance criteria without an administrative permit, she said.
County staff will flesh out the details of all the proposed changes to the ordinance for the board, which will schedule hearings on the proposal, Durckel said.“Any official change will still be more than a year from now as county staff will need to finalize the program and conduct environmental analyses at a cost of approximately $700,000,” she said.
District 5 Supervisor Jim Desmond said the updates to the ordinance were a long time coming. Wineries are a great economic driver for the community, he said, and more should be done to support the growers and winery operations.
Harrel writes for the U-T Community Press.
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Cheers!
Gary Parker, Owner
The WineSellar & Brasserie
2021 Rose’, Chateau Leoube
Growing Region Cotes de Provence, France
Varietal Composition Grenache, Cinsault, Syrah, Mourvedre
Fermentation Stainless Steel tanks
Alcohol Content 13%
Suggested Retail $36.00
WineSellar Club Price $20.69
Broad Strokes: 91 Points, Wine Enthusiast
Romain Ott, the magic word in the world of wine and winemaking. Son of a winegrower and born of a family of winegrowers for four generations, he handles all the productions of Château Léoube. “Producing the best of what the earth can give with love and gratitude...” is Romain Ott’s philosophy.
This is the motto of the owners of Domaine de Leoube – one of the most beautiful protected sites in Europe and home to Chateau Leoube. Set in 560 hectares, the estate includes 65 hectares of vineyards and 20 hectares of olive groves, all devoted to growing the grapes and olives that make Leoube's award winning wines and olive oils.
The Leoube estate was bought by the current owners in 1997. Seduced by Leoube's history and beauty, they set out to make wines with character that were true to their terroir, while remaining respectful of nature.
Appearance:
Seems to me I am seeing a lot of extravagant, beautiful wine packaging of Rose’ coming out of the South of France. This wine bottle is no exception. My only negative is the letters on the bottle are a bit washed out and not easily readable. The wine has a lovely pinkish salmon coloring to it, clear and vibrant looking.
Nose:
Unique aromatics coming from this blend. The owners proclaim (rightly, I believe) that a minty component comes from the herbs that grow wild around the vineyards, and there is a touch of saline due to the nearness of the sea.
Texture:
Feeling fresh and lively on the palate, it is weighty, lively, vibrant, and extracted, with citric acid nuances.
Flavors:
Light strawberry, melon, passion fruit, lychee, blood orange, rose petal, perhaps even a touch of celery. Delicious! Don’t forget the white flowers and saline finish!
Serving Suggestions:
Perfect rose wine for an aperitif or with fish, shellfish, grilled vegetables, spiced exotic food and sushi and all the way to the cheese board and pudding.
2022 Cinsault, Margerum Estate
Growing Region Los Olivos District, Santa Barbara, Ca.
Varietal Composition 84% Cinsault, 16% Syrah
Fermentation 10 Months in Various Sized Barrels
Alcohol Content 14.2%
Suggested Retail $36.00
WineSellar Club Price $24.29
Broad Strokes: 93 Points, Wine Enthusiast, 93 Points Vinous
Margerum Wine Company is committed to creating handcrafted wines using only the highest quality grapes so that we can make wines that are indicative of the place where they are grown. We strive to make wines naturally, to make wines that have individual characteristics and to make wines with personality.
The scale of production is kept at a level where we can touch and know the wine as it is raised to the bottle – the antithesis of mass production. The standards of quality are measured by our criteria – not by external sources. We make wines we personally enjoy – some to drink young; others for long aging in cool cellars for our children to enjoy. Share our wines with your family and friends at the table where they belong.
Appearance:
Simple, straightforward, and appealing wine label and packaging. I am not a fan of the small letters denoting the vintage of the wine. The name “Margerum” carry’s a lot of credence for me, as I have idolized Doug Margerum from afar. The wine is a thin blackish red going to clear on the edges.
Nose:
The aromatics on this Cinsault excites me! It so reminds me of an element that you find from wines made in Chateauneuf-du-Pape. It takes me right there! Red and black licorice, cherry, black pepper, white pepper, mistletoe, basil, honey, wood roasted nuts, wet earth and even a hint of dark purple flowers.
Texture:
Medium in body and weight, it provides a vehicle for easy drinking to your palate. Showing a good middle fullness, even though the wine may feel a bit soft or light, it is packed with flavor. Excellent, extended finish.
Flavors:
The red cherry and licorice flavors are forefront, backed the green leaves of mistletoe and freshly crushed herbs. The spices show through nicely as well, white and black pepper, roasted nuts and that satisfying treat of honey/caramel.
Serving Suggestions:
Will hold well another 5-7 years. Have with foods from the South of France.
2021 Grenache, Lumen
Growing Region Santa Barbara County, California
Varietal Composition 100% Grenache
Fermentation Neutral Hungarian Oak, Unfined
Alcohol Content 14.5%
Suggested Retail $40.00
WineSellar Club Price $31.49
Broad Strokes: 91 points, Wine Enthusiast
In 2012 Will Henry and Lane Tanner ran into each other in the Santa Maria Valley and realized that they shared a common vision: to make wines from the best cool-climate vineyards in Santa Barbara County, and to follow a regimen consistent with California's early days of hands-on, honest winemaking.
The duo asserts that the most balanced (and therefore the most memorable) wines are made from fruit that is picked relatively early on the harvest calendar, the end result being a wine that is livelier on the palate, deeper in complexity, lower in alcohol, and more worthy of cellaring.
Appearance:
The overall packaging of the Lumen Grenache is effective albeit a bit understated, especially after reviewing the Pomar Junction Trainwreck in this month’s Two Rouge Club. The bottle is size appropriate, especially considering Lumen is into sustainability in their methods of operation. Red, gray hue of medium color intensity.
Nose:
I found the nose to be quite lovely and very much Grenache in character: berries and strawberries, cherry and raspberry, nutmeg, allspice, orange rind, damp earth , baking spice, and adding to that freshly sawed wood.
Texture:
Medium in body and weight, almost reminding me of a ripe Pinot Noir. Full and round on the palate, feeling expansive, with solid, firm acidity. There is a lush, almost velvety character to the wine that makes sipping it too easy and a bit dangerous really. I found this SO appealing that I had to monitor my pace of consumption.
Flavors:
Lots of those distinctive aromatic elements show up in the flavor profile: strawberry, cherry, raspberry, nutmeg (and cinnamon), baking spice, earth. Also was enchanted with the fresh herb notes, mostly sage-like. Pomegranate, plum, tobacco/cigar, a bit of caramel, and of course the wood elements,
Serving Suggestions:
Drinking so lovely right now, I am going back for MORE!!!
2016 “Train Wreck”, Pomar Junction
Growing Region El Pomar, Paso Robles, California
Varietal Composition 20% Each: Cabernet Sauvignon, Merlot, Zinfandel, Petite Sirah, 10% Each: Syrah Mourvedre
Fermentation 20 Months in 30% New oak
Alcohol Content 14.1%
Suggested Retail $44.00
WineSellar Club Price $35.99
Broad Strokes: 94 points, Double Gold San Francisco Chronicle Wine Competition
The Merrill Family’s agricultural heritage and grape growing history dates back at least 8 generations on California’s central coast. After nearly 30 years of growing grapes for many of the finest wineries in California, ranging from ultra-premium small producers to the largest international brands, the Merrill’s decided to produce their own wines. In addition to the family estate, the finest blocks of grapes from Santa Barbara and Monterey Counties are selected from vineyards managed by a sister firm, Mesa Vineyard Management, Inc. I had a visit to the winery last year and was blown away by the quality and wide range of wines made by Pomar Junction. Nice people too!
Appearance:
The packaging and looks of the Pomar Junction wines are so unique, so much fun, so very cool. They stand out very well, down to the embossed title. Big, thick bottle and a cool though somewhat muted photograph depiction of a sensational train wreck. The wine has a slightly mature looking vibe to it, softened garnet hue on the edges and still quite dark at the core.
Nose:
This is a bouquet: when a wine has enough age on it to express evolved complexities, shedding the new, more vibrant skin. Dark fruits with red and black licorice jump out high above the glass. Spices of cumin and coriander, freshly cut sack of herbs, and loads of freshly ground black pepper.
Texture:
Smooth and lovely entry of elegant yet sizeable, age softened fruit. Medium to medium full, with excellent palate presence. A bit of edgy tannins are still holding on, although they are quite supple at this point, giving a nice little crisp acid touch to complete the finish.
Flavors:
Lots of dark fruits, to include black currant, ripe plum, blueberry ad of course red and black licorice. Notes of vanilla, oak, tobacco and leather, and lead pencil too!
Serving Suggestions:
Will hold well another 5-7 years. Have with grilled meats!
2020 Glunz, Cabernet Sauvignon, Reserve
Growing Region Paso Robles, California
Varietal Composition 100% Cabernet Sauvignon
Fermentation 24 Months in 30% New American Oak
Alcohol Content 14.9%
Suggested Retail $45.00
WineSellar Club Price $40.49
Broad Strokes: 91 Points Wine Enthusiast
The Glunz family story started in 1871 when Louis Glunz, age 17, left his country of Germany in pursuit of the American dream. Louis arrived in Ellis Island that year with friends Oscar Meyer and Theo Koshswersmill. The three moved from city to city in search of work until they arrived in the boomtown of Chicago in 1872. The American Dream was realized in 1888, with a business loan from Charles Wacker, when Louis Glunz was able to set up a shop as a wine, beer and spirit merchant on Wells Street and Division Street.
In 1992, the third generation and forth generation of the Glunz family opened their winery specializing in small batched fortified wines. Today, the winery is located on 40 acres in the rolling hills of Paso Robles, California.
Appearance:
The All-black Darth Vader look, with gold embossing on the label letters and family crest. Big, thick bottle, heavy. The wine is nearly all black, bleeding out only slightly to a dark cranberry red hue on the rim.
Nose:
Gorgeous wood notes dominate the scent scene. Smelling suave, debonair, even exotic whiffs of vanilla oak, smoke, charcoal, butterscotch, and a striking note of juniper berry. Notes of Asian spice, dark cherry and soy.
Texture:
Seemingly seamless. Power, yes, balance, especially so. Very lively on the palate and rich in the mouth, showing bright tannins and acids from start to finish. This Reserve Cabernet has an even and smooth texture from entry to finish.
Flavors:
The dark berry and blackberry fruit is AWESOME! Rich ripe, juicy dark plum and cherry liqueur. Oak treatment provide mouth-watering notes of strapped leather, cigar, and butterscotch. But still, a freshness dominates with a very juicy feel, with ripe figs, black pepper, cappuccino, and chocolate nibs.
Serving Suggestions:
Will hold well another 10-15 years, and I believe evolve into a wonderful cellar selection. Lay some down and enjoy 2030 and beyond.
2017 Pinot Noir, Clos de la Tech, Domaine Valeta Sunny Slope
Growing Region Paso Robles, California
Varietal Composition 100% Pinot Noir
Fermentation 19 Months French Oak, 67% New
Alcohol Content 13.6%
Suggested Retail $95.00
WineSellar Club Price $64.79
Broad Strokes: 95 Points Wine Enthusiast
Semiconductor pioneer T.J. Rodgers (founder and CEO of Cypress Semiconductor) and his longtime domestic partner Valeta Massey have begun a project in the Santa Cruz Mountains to produce the best Pinot Noir in the world. Clos de la Tech was founded in 1994, and currently produces small lots of estate Pinot Noir from three vineyard sites. Rodgers plans to gradually increase production as his vineyards develop, eventually reaching 10,000 cases.
Vineyard manager Rex Geitner, who has managed vineyards at Stag’s Leap Wine Cellars, Domaine Carneros, and Robert Keenan Winery, oversees the vineyards. The rows are very tightly spaced at Domaine Lois Louise, and vine spacing is minimal, with about 4,000 vines per acre. Because of the cooling effects and exposure to the Pacific Ocean, disease pressure is high and the project will not be totally organic.
Appearance:
The vintage tag and some of the other label characteristics remind one of the greatest Burgundy (Pinot Noir) produced, that of Domaine Romanee-Conti. Perhaps a bit lofty, but you have to have faith and confidence! There is also a microchip in there. The wine is dark for a Pinot Noir.
Nose:
Rich and almost unyielding start evolves as wine airs for needed hours. Raspberry and toasted bread, dark wood, iodine, sap and soy. Clove and cardamom emerge, as do earthen notes of dark soil and mushrooms.
Texture:
Medium full for a Pinot Noir. Blocky and a little clumsy in the beginning but getting great. Rich, thick mouthfeel , tannic structure.
Flavors:
Really, it has to be open for a day to get everything out of it. Very complex, rich and full, spicy, excellent wood notes, excellent notes of earth and herbs (mint) and spice and fruits. Chocolate, rose petal, cherry pepper, oak, it is just wild!
Serving Suggestions:
Will hold well another 10-15 years, and I believe evolve into a wonderful cellar selection.
NV Champagne Vilmart & Cie, Grand Cellier
Growing Region: Rilly-La-Montagne, Champagne, France
Varietal Composition (Cepage): 60% Chardonnay, 40% Pinot Noir
Vinification (From the winery): Methode Champenoise, the vin clairs were aged 10 months in large oak casks, with a base year of 2018 and left on the lees for 2 ½ years
Dosage: 8 g/l
Alcohol Content: 12.5%
Suggested Retail: $92.00
WineSellar Club Price: $83.69
From the Winery:
Vilmart Champagnes are an interaction of subtle sensations between Chardonnay
and Pinot Noir. The Champagnes are elegant and pure.
“When I think of finesse in Champagne, Vilmart is one of the
first names that comes to mind.”
-Antonio Galloni
93 pts Wine Spectator
Appearance:
Light lemon with gold and green reflections
Nose:
White flowers, spring blossoms, bergamot, apricot, brioche
Texture:
Light, little bubbles that dance on the palate
Flavors:
Citrus, lemons, peach skin, apples, pears, slivered almonds, and vanilla pastry.
Serving Suggestions:
The perfect Champagne for Oyster…served with a green apple mignonette!
NV Pierre & Bertrand Couly, Les Fines Bulles de l’Ellipse, Brut Rosé, Crémant de Loire, Loire Valley, France
Growing Region: Chinon, Loire Valley, France
Varietal Composition (Cepage): 100% Cabernet Franc
Vinification (From the winery): Methode Champenoise, manual harvest, fermented in stainless steel vats
Dosage: 9 g/l
Alcohol Content: 12.5 %
Suggested Retail: $28.00
WineSellar Club Price: $25.99
From the Winery:
The fruit is coming from 16 hectares in Chinon coming from rich, chalky soil.
Pierre and Bertrand received the HVE ( High Environmental Value ) label for their environmental choices allowing for the preservation of biodiversity,
Appearance:
Glistening pale pink
Nose:
Strawberries, raspberries, red currants, & guava
Texture:
Lively, small bubbles
Flavors:
Strawberries, raspberries, red currants, peach, and a hint of fresh herbs
Serving Suggestions:
Pair with Smoked Salmon with Crème Fraiche, & Chives, on Blinis
Watermelon Berry Mint Salad with Rosé Syrup
Here is a great recipe to go with our Provencal Rose from Chateau Leoube
Rosé Syrup
Ingredients:
-
1/2 cup Rosé Wine
-
1/4 cup Orange Juice
-
2 Tbsp Honey
-
1 Sprig of Fresh Mint
-
1 Tbsp Lemon Juice
Method:
- Combine Rosé, orange juice and honey in a sauce pan.
- Simmer over medium high for about 10 minutes or until reduced to about 1/2 cup.
- Add the mint sprig, set aside and when cooled down add the lemon juice.
- Lemon taste is zippier when added to cool liquid.
Watermelon Berry Salad
Ingredients:
-
4 cups Watermelon – cut into 3/4-inch cubes or use a melon baller
-
2 cups Blueberries
-
2 cups Strawberries – cut into half.
-
Zest of 1 Navel Orange
-
6 Mint Leaves – tear into pieces
Method:
- In a large bowl combine watermelon, blueberries and strawberries.
- Add the Rosé syrup and gently mix together.
- Spoon into individual serving bowls and decorate with orange zest and mint leaves.
- To make it fancier you can make a watermelon serving bowl.
- With a share knife cut the watermelon in half and scoop out the flesh with a melon baller