Tag: Santa Barbara wine

Tercero Wines 2013 Mourvèdre

Mourvèdre is a funny grape. It thrives in warm weather, is a late bloomer and, thus, is usually the last variety picked in the vineyard (and is often the bane of a grape grower’s existence). What’s more, the grape clusters are quite compact, making it more susceptible to disease and mildew. But it’s these somewhat frustrating qualities that give the Mourvèdre wine its signature tastes and textures: high alcohol and high tannins. Wonky and somewhat imbalanced on its own, Mourvèdre tends to serve best as a blending ingredient (most notably as the M in Rhone-inspired GSM blends). But every once in awhile, if the weather and the harvest are just right, vintners can craft a Mourvèdre that can stand on its own.

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Tercero Wines 2014 Marsanne

What I love about Marsanne is it’s anti-white-wine attitude. Native to the Northern Rhône valley, it’s most commonly associated with its counterpart, Rousanne, creating the classically-styled white Rhône blend. Most often, the dominant varietal in the blend is, in fact, the Rousanne, which brings out a bit more fruit and floral flavors, along with  a smooth, rounded texture. It’s Marsanne, however that highlights more of the “meatiness,” if you will — often with a bit of nuttiness, spices, and a textural mouthfeel. In other words, it gives the white blend its substance.

However, we don’t see a lot of Marsanne bottled on its own. Despite being a seemingly “strong” wine, the grape is a hard one to grow — one must not pick it too early, lest the grape is underdeveloped and lacking in flavor, nor can one pick it too late, lest it over-ripen, producing a funky-colored skin and a perceived sweetness with flavors like honey or even raisens. So how do you get this Goldilocks of a grape “just right” — with the proper ratio of flavor to texture — and produce a stand-alone, single-varietal wine? Let’s ask an expert, Larry Schaffer, of Tercero Wines who (spoiler alert to this review) definitely got it just right.

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Tercero Wines 2016 Carignane

“This has been such a fun grape to work with and wine to make – so excited that I did,” says Larry Schaffer, owner and winemaker of Tercero Wines. And, in fact, it’s a fun wine to drink, as Larry keeps this seemingly dark horse of a wine vibrant and indicative of the real fruit.

Once again, Larry’s chosen to work with a grape that’s often blended away amongst other varietals, and one that’s no longer easily found within California’s modern wine regions. That may be due, in part, to the fact that it’s not an easy grape to work with, often producing highly tannic and acidic wines. As a result, some vintners choose to let the buds hang a little longer; many will ferment the juice and age the wine in newer oak barrels, softening all of Carignane’s innate harshness. Not so with Larry…

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Nagy Wines 2012 Pinot Noir

Winemaker Clarissa Nagy was kind enough to send me a complete package of her current releases. I immediately fell in love with the tenacity of her Viognier. I was bowled over by the voluptuous fruits in her Syrah. So I absolutely expected good things when I opened Nagy Wines 2012 Pinot Noir. But “good things” does not adequately describe the drinking experience. “Exceeds expectations,” still doesn’t do the wine justice. I may, my friends, be at a loss for words to describe just how well-balanced, refined, and, well, just plain tasty this Central Coast Pinot Noir is.

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Nagy Wines 2013 Syrah

Mmmm I do love a good Syrah. The thing about it, though, is that it’s an absolute chameleon grape, absorbing the most minute details of its surrounding soils. Northern Cali kid that I am, I’m most familiar with the more savory, and all-around tighter Syrah of the gravely-turfed, cool climate Sonoma Coast. Though I’ve ventured as far as Paso Robles in my Syrah sips (a region that seems to be a French-Cali hybrid), the 2013 Nagy Wines Syrah is my first from Santa Barbara County. It seems that this chameleon grape has absorbed the sweet summer sun of SoCal.

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