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Aug 5th, 2010 by katycasafestiva
Get your earplugs ready – we are about to toot our own horn, loudly! CCVT Executive Director Kris O’Connor was recently named the 2010 San Luis Obispo County Wine Industry Person of the Year. Woot! Woot!
 CCVT Executive Director Kris O'Connor (3rd from left) along with other industry awards winners Clay Brock (4th from left) and members of the Dusi family. The peer-driven award was chosen by members of Paso Robles Wine Country Alliance, Independent Grape Growers of Paso Robles, Central Coast Vineyard Team (no comments from the peanut gallery — we played fair!), San Luis Obispo Vintners Association and past award recipients. Clay Brock of Wild Horse Winery and Vineyards in Templeton won Winemaker of the Year and Winegrape Grower of the Year went to an entire family: the Dusis of Dante Dusi Vineyard. All the winners were honored at a industry event on July 30 at the Mid State Fair.
In presenting the award to O’Connor, CCVT Founding Member and Past Chair Dana Merrill (Mesa Vineyard Management and SIP-certified Pomar Junction Vineyard & Winery) recalled the year 1998, when “what we really needed was an executive director, but all we could afford was part-time.” O’Connor brought numerous skills to that part-time job, including having co-authored a textbook, extensive field experience in soils and irrigation, and fluency in Spanish.
Over the years, part-time became full-time – and then some – and Merrill noted that CCVT grew as well. Today, it represents some 80,000 acres in the tri-county area of San Luis Obispo, Santa Barbara and Monterey Counties, and the SIP Program can currently be applied to 10,000 acres, with more in the pipeline.
“It really shows you what can be accomplished with voluntary efforts,” said Merrill, “and a lot of that come back to what kind of leadership Kris provides.”
When O’Connor took the podium, one of her first phrases was “Who would have thought it?” Indeed, as she noted, “Sustainability was not a buzzword back in 1994 (CCVT’s first year). It’s been an amazing thing and so much credit should go to those founding members who dared think outside the box.”
Besides all the numbers that bear witness to CCVT’s and SIP’s growth and achievements, O’Connor also pointed out the success of the annual Earth Day Food & Wine Festival, saying “How cool is it to be able to celebrate Earth Day around farmers and other ag people?”
She also shared an anecdote which really brought home the vibrant, organic growth of CCVT. A few years ago, O’Connor was visiting some vineyards in Chile; when she starting her presentation about CCVT, one of the Chilean members of the group reached into his backpack and pulled out a piece of reference material he had already been using. It was a copy of the Spanish version of the CCVT’s PPS (Positive Points System).
How do you say “Woot! Woot!” in Spanish?
Posted in People
| Tagged Central Coast Vineyard Team, sustainability | No Comments »
Jun 30th, 2010 by katycasafestiva
It was fun to visit the SIP-certified wineries pouring at the Atascadero Wine Festival – a relaxing, lakeside event that’s now held from 4-8 p.m. to avoid the heat and take advantage of lovely North County summer nights. Local artists and restaurants also participate (we enjoyed paella from 10th Street Basque Café in San Miguel), and it’s always fun to listen to the Mighty Croon Dogs!
Here are some SIP wine tasting highlights …
Ancient Peaks: ’09 Sauvignon Blanc (which just won Best of Sauvignon Blanc at the Mid State Wine Competition) had honeydew notes with crisp acidity, definitely a good summer wine, $12. ’07 Oyster Ridge Cab-based blend showed wafts of violet and dark fruit with elegant tannins and balance, a beautiful wine, $50.
Pomar Junction: ’08 Viognier had nice honey and pear aromas, soft mouthfeel but enough acid to balance it, $25.
Saucelito Canyon: this pre-release showing of the bright ’09 Sauvignon Blanc (a gold medal winner at the Mid State Fair competition) offered crisp, citrusy flavors – made in all-stainless, it’s a wine that fans of New Zealand Sauv Blancs will love, $17. The ’08 Backroads Zinfandel and ’08 Estate Zinfandel were very different wines, with the Backroads showing a softer style and bright red fruit and the Estate true to form as Saucelito’s bold flagship Zin. Drink the Backroads with apps or on its own, $19, but the Estate really begs for an equally bold food pairing like grilled steak, $30. Add some chimichurri sauce to that steak, however, and you might want to reach for the ’08 Tempranillo, a beautifully balanced spicy interpretation of this increasing popular varietal, $28.
Posted in Lifestyle, Uncategorized, Wines
| Tagged Ancient Peaks Winery, Pomar Junction Vineyard & Winery, Saucelito Canyon Vineyard, SIP, sustainably grown wines | No Comments »
Jun 7th, 2010 by katycasafestiva
A good time was had by all for a great cause at the 3rd Annual SLO Wine & Grill Affair on June 5. Held at the historic Filipponi Ranch in San Luis Obispo, the event featured nine wineries pairing their wines with tasty treats right off the grill, and proceeds benefited the non-profit Transitions Mental Health Association.
Among the wineries pouring was SIP-certified Baileyana/Tangent, matching their 2008 Tangent Albariño with seared ahi. The 2007 Baileyana Grand Firepeak Cuvée Reserve Pinot Noir was also available, but the staff (rightly) recommended the Albariño as the best pairing with the ahi. This was the only fish dish served, so it stood out nicely, especially with the accompanying wasabi drizzle and picked ginger that pleasantly woke up your taste buds without trashing your palate, and Baileyana/Tangent tied for third place with the judges (disclaimer – I was one of them).
The Albariño had very crisp, balanced acid which really showcased the fish, plus there was just enough sweetness to stand up to the wasabi. The Pinot showed beautiful dark cherry notes and hints of smoke – a good wine to pair with other grilled items such as lamb, and Pinot is always a good bet with paella!
Posted in Lifestyle
| Tagged Baileyana-Tangent, SIP, sustainably grown wines | No Comments »
May 7th, 2010 by katycasafestiva
Aaahhhh, sigh … just now coming off my cloud of bliss following the 2010 Earth Day Food & Wine Festival on April 17. Great weather, great food, great wine, great venue, great attendees … okay, okay you get the point.
One of the big highlights this year was the chance to taste “The Wine” – the wine that recently snagged 100 Parker points, Saxum Vineyard’s 2007 James Berry Vineyard Proprietary Red. Produced by Justin and Heather Smith, this label is near and dear to Central Coast Vineyard Team since Justin’s dad, Pebble Smith, was a CCVT founding member.
Justin not only graciously hosted a private tasting for a lucky few at the winery on Saturday morning, but also poured at the Earth Day main event that afternoon. Since allotments of the ’07 James Berry all but vanished from the general market soon after the Parker blessing, I can only say, “THANK YOU FOR SHARING, JUSTIN!!”
 Justin Smith offers some barrel samples of one of the '09 James Berry components. Robert Parker called the ’07 James Berry “Utter perfection,” and who are we to argue. A blend of 41% Grenache, 31% Mourvedre, and 28% Syrah, all three varietals brought their strengths to the table. This wine had the most perfect pitch I’ve ever tasted in a wine, with bright notes and fabulous depth, sturdy but not overwhelming tannins, and stunning balance.
At the private tasting, Justin also offered another treat – barrel tastings of the three main wines slated to go into the 2009 James Berry Red. Tasting each of these wines individually really gave a sense of how Justin was orchestrating the ’09 fruit and how each really does bring a specific theme to the finished wine. First was a bright Grenache with a joyful sense of pure fruit, being aged in concrete tanks; second was a 50/30/20 MSG with big earthy Mourvèdre on the nose but not a lot of tannins, co-fermented in new oak; and third was a Syrah with some great tannins and rich but subtle mid-palate notes. Given how all these wines are showing now, the ’09 James Berry should be one to watch for!
 The lucky folks who joined Justin Smith for a private tasting at Saxum Vineyards before the Earth Day Food & Wine Festival main event.
Posted in Wines
| Tagged Central Coast Vineyard Team, Earth Day Food and Wine Festival, James Berry Vineyard, Saxum Vineyards | No Comments »
Mar 30th, 2010 by katycasafestiva
There’s usually good food to be had at wine tasting events, but have you checked out who’s going to be at this year’s Earth Day Food & Wine Festival? Just the list of restaurants alone reads like a Who’s Who of the Central Coast’s stellar spots for pleasing your palate!
Here’s a look at just some of the highlights in the lineup …
Artisan has been featured in the San Francisco Chronicle, Chicago Sun-Times and Bon Appétit and Chef Chris Kobayashi was one of 20 semi-finalists in the 2009 “Best Chef: Pacific” category of the prestigious James Beard Awards.
Owner Charles Myers of Big Sky Cafe has been a longtime champion of local foods and the restaurant has gotten good press from the New York Time and Sunset Magazine.
Brown Butter Cookie Company just got a big “Yum-O” from Rachel Ray.
Chow is the latest culinary creation from Robin Covey of Novo Restaurant and Lounge and Shanny Covey of Robin’s Restaurant – both of whom have been shopping at farmers’ markets for their restaurant produce for over 25 years.
Chef Tom Fundaro recently opened Farmstand 46, offering artisanal charcuterie and lots of other tasty things, but he’s also still the chef at Villa Creek, one of Paso’s destination restaurants.
Il Cortile Ristorante has added another great place for Italian food in Paso Robles, and celebrates all things mozzarella!
The McPhee’s Grill locations in both Templeton and Avila Beach feature the wine-friendly cuisine of Chef Ian McPhee, a champion of local wines for almost three decades.
Native Restaurant and Lounge offers a savvy spot for fine dining and sipping in SLO.
Pier 46 Seafood offers fresh, fresh, fresh sushi-quality, sustainable seafood to take home to prepare, or they’ll set you up with a variety of menu items inside or on the patio.
SeaVenture Resort not only has a great seaside view, but also an extensive menu with something for everyone.
Splash Cafe is famous for their clam chowder, and the SLO location also features an artisan bakery.
Thomas Hill Organics sources produce right from the Thomas Hill Farm and the outdoor patio also features a wood-fired pizza oven.
Upper Crust has been serving pizzas, pastas and addictive raspberry salad dressing for over 20 years.
Posted in On the Table, Uncategorized
| Tagged Artisan, Big Sky Cafe, Brown Butter Cookie Company, Chow SLO, Earth Day Food and Wine Festival, Farmstand 46, food, local food, McPhee's Grill, Novo Restaurant and Lounge, Villa Creek Restaurant | No Comments »
Posted in Farms & Vineyards, People, Wines
| Tagged Baileyana-Tangent, Central Coast Vineyard Team, Erin Amaral, Matt Merrill, Pomar Junction Vineyard & Winery, SIP, social equity, sustainability, Sustainable Farming, Sustainable Wines, wine | No Comments »
Feb 21st, 2010 by katycasafestiva
The Santa Lucia Highlands Wine Artisans proved true to their moniker at a recent tasting in San Francisco. Over two dozen labels were represented from this distinct appellation in southern Monterey County – including SIP members Hahn Family Wines, McIntyre Vineyards, and Paraiso Vineyards.
 Hahn Family Wines gives out seed packets with the same mixture as the wildflower/cover crop they use in the vineyard. McIntyre visibly touted sustainablity and the SIP Seal in their handout, including noting that Steve McIntyre was a founding member of Central Coast Vineyard Team. Hahn Family Wines had the SIP seal all over their marketing literature, including seed packets containing the same wildflower/cover crop mixture that they use in the vineyard: five percent each of Bachelor Buttons, California poppies, Baby’s breath, and Persian clover, and 20 percent each of Crimson clover, Blando Brome, Buckwheat, and Rose clover. Philip Woodrow, director of marketing communications said “they are wildly popular. Last year we gave out over 2400 packets.”
Among the outstanding wines from SIP wineries and/or wineries using SIP fruit were … (prices are the suggested retail)
Hahn Family Estates: 2007 Estate Pinot Gris ($20) – nice acid with light peach, a good food wine or as an aperitif; 2006 Estate Chardonnay ($25) – smooth luscious mouthfeel; 2007 Estate Syrah ($27) – wonderful balance with a rich structure and hints of tobacco and meat, a classic varietal interpretation.
Hope & Grace: 2007 Hahn Estate Pinot Noir ($45) – very smooth with bright fruit and black cherry
La Rochelle: 2007 Paraiso Vineyard Pinot Noir ($50) – good balance with nice briar and plum
McIntyre Vineyards: 2008 Estate Chardonnay ($29) – beautifully balanced with elegant structure
Paraiso Vineyards: 2007 Eagle’s Perch Chardonnay ($30) – very rich mouthfeel, pair with cream sauces or even serve on its own as an aperitif; 2007 West Terrace Pinot Noir ($40) – earthy with nice notes of plum
Posted in Farms & Vineyards, Wines
| Tagged Hahn Family Wines, McIntyre Vineyards, Paraiso Vineyards, SIP, sustainability | No Comments »
Feb 3rd, 2010 by katycasafestiva
 the estate vineyard for Ancient Peaks Winery Ancient Peaks Winery’s estate Margarita Vineyard is one of the latest to earn SIP (Sustainability in Practice) Certification in recognition of the vineyard’s numerous sustainable viticultural practices.
“We are proud to have met the rigorous standards of the SIP certification process,” said co-owner and vineyard manager Doug Filipponi. “This certification recognizes what we are doing to ensure natural quality in our wines, and it reflects our passion for being good stewards of the land.”
Margarita Vineyard stands alone as the southernmost vineyard in the Paso Robles appellation, nestled into the rugged Santa Lucia Mountain range just 14 miles from the Pacific Ocean . Margarita Vineyard resides on the historic Santa Margarita Ranch (where the CCVT annual Earth Day Food & Wine Festival is held), which was first planted to vines by Franciscan missionaries in 1774. The vineyard spans 996 acres planted to Cabernet Sauvignon, Merlot, Zinfandel, Syrah, Sauvignon Blanc and other varietals.
Sustainable practices at Margarita Vineyard include deficit irrigation, natural cover crops, wildlife corridors, rotational groundwater usage and the use of compost tea in place of synthetic fertilizers. Stream and wetland health is preserved by the avoidance of tillage practices that might cause soil erosion. Vineyard pests are managed naturally by promoting habits for native predators, a program that includes 34 bat boxes, 471 bluebird boxes, 29 owl boxes and 13 predatory bird perches. No oak trees were removed in the planting of Margarita Vineyard, and wetland setback requirements were exceeded.
Ancient Peaks is a family-owned winery specializing in wines from the estate Margarita Vineyard, and is named for the tall peaks surrounding the estate vineyard which were forged by the collision of the coastal plates, geologic forces which give the vineyard five distinct soil zones—ancient sea bed, shale, sediment, granite and volcanic.
Posted in Farms & Vineyards
| Tagged Ancient Peaks, Central Coast Vineyard Team, Earth Day Food and Wine Festival, SIP | No Comments »
Jan 26th, 2010 by katycasafestiva
It was great to see Niels Udsen of Castoro Cellars recently honored by the Paso Robles Wine Country Alliance as their 2009 Paso Robles Wine Industry Person of the Year.
A longtime supporter of Central Coast Vineyard Team and the SIP program – some of Castoro’s vineyards are SIP certified, as well as being certified organic – Niels started as a local cellar rat back in 1981, when no one knew what a Paso Robles was. He and his wife Bimmer launched Castoro (Italian for Niels’ nickname: “Beaver”) in 1983, and over the years, it can certainly be considered one of the labels that helped put Paso Robles on the map as a stellar wine region.
Over the years, the Udsens quietly but steadily practiced responsible stewardship of their vineyards, and have clearly emerged as successful role models for sustainability and community leadership. To name just a few of their efforts: their employees are encouraged to recycle, there is no bottled water sold at the tasting room, the events room at the Templeton tasting room is largely powered by solar panels, and Castoro was one of the first wineries in the area to offer employee benefits.
Under the direction of Niels, Winemaker/Enologist Tom Myers, and Assistant Winemaker Mikel Olsten, Castoro Cellars has grown into a 60,000 case label (plus a thriving custom crush facility and mobile bottling service). Typically, there are about 15 varietals bottled, from the flagship Zinfandels to the more obscure varietals such as Cabernet Franc. Several blends and vineyard-designate wines are always on hand as well, but – despite the breadth of available wines – we’ve never found Castoro to be about quantity. All the wines are classic varietal interpretations, some with forward fruit if the grape and vintage suggest it, but the rest show veteran finesse and restraint in the winemaking process, making them wonderful wines to pair with food.
Posted in Farms & Vineyards, People, Wines
| Tagged Castoro Cellars, Central Coast Vineyard Team, Paso Robles Wine, SIP, sustainability | No Comments »
Jan 7th, 2010 by katycasafestiva
With chilly winter temperatures gripping much of the nation, it may be an odd time to think about the dangers of heat stroke to farmworkers, but such was the topic of a recent story on the Capital Press website.
A Napa Valley businessman has laudably developed and patented a first aid/cooling station for farmworkers. The portable trailer offers pop-up shade, water, etc. and we hope it will catch on with vineyard owners and managers, even if their only motivation is avoiding litigation.
We’d like to point out, however, in the summer of 2009 a local grower – George Donati of Pacific Vineyard Company, a CCVT member and Sustainability in Practice Certified™ grower — was ahead of the curve and launched what we think is a better version. Yes, we may be biased, but have a look at page 3 of this CCVT newsletter. The overhanging cover of the portable trailer offers far more shade coverage, plus “trash and recycling containers, as well as a bucket with chlorine water so workers can sanitize their shears during breaks.” Also, in keeping with Pacific Vineyard Company’s longtime attention to the social part of the sustainability equation, the trailers are available for workers at all times, not just when the rising mercury triggers compliance with OSHA rules.
Posted in Farms & Vineyards, People
| Tagged Pacific Vineyard Company, social equity, sustainability | No Comments »
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