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edible Monterey Bay Summer 2015

www.ediblemontereybay.com 49 lished by French immigrant Theophile Vaché in the 1850s, making its vines some of the oldest in the state. The winery has changed hands several times and, for a spell, its vineyards—like others in much of the county—were almost the exclusive domain of former wine industry giant, Almaden. “There’s a lot of great history here,” says vintner Pat DeRose, whose family in 1988 took over the winery after a period of neglect and rescued some 100 acres of abandoned vines from the clutches of weeds and thistles. The winery now offers a handful of unique wines, and I was instantly enamored by the exotic, century-old Négrette, whose name means “little black one.” Called Pinot St. George before 1997, legend says Négrette, descended from Mavro rootstock, was transported to France by Knights Templar returning from Cyprus. DeRose’s Négrette is inky and aromatic with stone fruit bursting out of the glass and some spicy nuance. Just down the road is another vineyard that dates back to the 1850s, the stunning red-brick Pietra Santa Winery. Pietra Santa means “sacred stone” in Italian, a reference to its limestone-laden soil, which has helped its Cabernet Sauvignon and Sangiovese win numerous medals in the San Francisco Chronicle wine competition. The 450-acre estate also produces organic and infused olive oils from its five varieties of trees, and offers picnic tables next to its vineyards. Further into the valley is Josh Jensen’s Calera Wine. The best known of the region’s established wineries, its pinot noirs, chardonnays and viogniers are perennial award winners. (See story p. 44.) Randall Grahm and his Bonny Doon Vineyards are most often associated with Santa Cruz County, where Grahm lives and established his first vineyard. His current tasting room is also in Davenport. But early in his career, Grahm borrowed winemaking space at Calera, and in 2011 he returned to San Benito County to embark on what is arguably the most daring move of his career. He purchased a 280-acre ranch in San Juan Bautista, which he calls Popelouchum, the native Mutsun word for “paradise,” and launched an effort to hybridize from seed 10,000 entirely new vinifera grape varietals. The ultimate aim: to make a true vin de terroir, a unique American wine that offers the fullest expression of place possible. Thus far, just three-quarters of an acre of the estate is planted with well-established vines, and Grahm admits it may take many years to see the project through. “There’s a possibility I may not be around to know if it’s a success or failure,” Grahm says. But the continuing drought and quickening climate change have made the need for new grape varieties better suited to the region— and to changed weather patterns in general—all the more urgent. So as this issue of EMB was going to press, Grahm was preparing to launch a multi-platform crowdfunding campaign to raise $750,000 or more to finish the research needed to create the rest of the vines. He was expecting to offer to the campaign’s donors wine, naming rights and even early access to the plants. Grahm is encouraged by the barrel of wine he made from Grenache harvested from the estate last year. “I’m extremely happy with it,” says Grahm, noting that he “lives” for minerality in wines, and the deep-colored Grenache’s qualities include “really intense perfume, wonderful acidity, great body, this wonderful, earthy mineral aspect.” Popelouchum is only open to the public during special events, of which Grahm plans a few for this fall. (See p. 50.) Also engaged in notable new discoveries in San Benito’s wine country are two young winemakers—Ryan Kobza, founder of Kobza Wines, and Nicole Walsh, who has made wine for Bonny Doon for 14 years, and just last year bottled wine for the first time under her own Ser Wine Co. label. Both are using an old-vine grape from the Wirz Vineyard in Cienega Valley called Cabernet Pfeffer. Kobza and Walsh admit they were intrigued by the grape because it’s different. “I love this wine. It’s distinctive and unique, layered with floral, fruit and spice. It’s delicate, but has structured tannin,” Walsh says. Walsh knows of less 10 acres of this extremely rare grape in the entire state of California—all of them in San Benito County. Adding to the intrigue, the grape’s origin had been a matter of controversy until last year. A DNA study of the Wirz grapes conducted by UC Davis solved the mystery, finding that they are the French Mourtaou, which in France is sometimes called Pfeffer. The term “Cabernet Pfeffer” is used only in California, for both Mourtaou and Gros Verdot. If there is a commonality I found in my travels to San Benito County’s tasting rooms and my encounters with its winemakers, it’s that the area’s vintners tend to be mavericks. They’re a highly varied group, but together they create a body of wines that honor the area’s heritage with distinct and delicious expressions of the region’s terroir. In short, it’s just what you’d want from a new wine discovery. Camilla M. Mann is a food writer, photographer, adventurer and passionate cook. She blogs at culinary-adventures-with-cam.blogspot.com and lives in Seaside. EXPLORE: Most of the San Benito County vineyards and tasting rooms that are open to the public offer regular tasting room hours, and many stage special events. For example, Guerra Family Cellars hosts a summer concert series called Hollister Concerts in an outdoor amphitheater backed by spectacular views. This summer’s series kicks off on July 11 with L.A.vation, a U2 tribute band. For a complete listing of San Benito County vineyards and tasting rooms that are open to the public, go to the “LOCAL FOOD GUIDES” tab at www.ediblemontereybay.com.


edible Monterey Bay Summer 2015
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