Tag: Talesofthecork

Vino & Friends hosts JUSTIN Winery in Fresno

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After opening a 1,500 square foot wine bar in Fresno on the NE corner of Cedar and Shepherd, owners Chuck and Jen Van Fleet built quite a lunch and after-work following in 2006. They gathered with friends, tasted, toasted and favored bottles of wine together. By 2011, the couple believed their regulars were ready for an expanded food and wine experience.

This summer Vino & Friends Wine Store & Bistro celebrated it’s first anniversary and expansion in the new tasting room, August 4, 2012. The new digs are four doors down in the Via Montana Shopping Center. With chef Katie Parker creating the menu, and a 750 ft. private party room for big groups, food service is now carefully paired, using over 40 wines by the glass or a 300+ bottle line-up. The energy in the air vibrates as people come to meet and hang out.

After opening their first wine shop in 2006, Chuck and Jen Van Fleet moved 75 feet down and reopened as Vino & Friends Wine Store & Bistro, Aug. 4, 2011.

I arrived at Vino & Friends for a visit with Van Fleet and Steve Lister of JUSTIN Vineyards and Winery to talk about JUSTIN’s award-winning wines, Sept. 22.

Van Fleet, a former Miller Brewing Co. rep. and General Manager for Auto Trader, was hosting Lister, JUSTIN’s wholesale sales manager. The bistro was abuzz. Lister was pouring and sharing tasting notes, so I spent my first 30 minutes with the Vino & Friends owner.

Chuck and Jen’s vision for a wine bar had its roots while they lived in Sacramento. The couple often traveled to Paso Robles, San Luis Obispo and Napa Valley, visiting favorite restaurants and wine-tasting before deciding to become entrepenuers.

“I wanted to own my own business,” Chuck said, “and after managing the Northern California Online Auto Trader for years, constantly traveling, I was ready to settle down. I wanted to do something I was passionate about. I looked at coffee shops and tanning businesses, but we both loved wine. Vino & Friends has become our passion.”

The bistro’s table and bar were filled to near capacity as Chuck and I spoke. I marveled how the staff energetically interacted with the patrons, serving food throughout my three-hour (2-5 p.m.) visit. The atmosphere was relaxed, comfortable and easy. I saw plates of butternut squash ravioli and specialty burgers go out all afternoon. This is not just a wine bar.

Owner Chuck Van Fleet, left, has expanded his wine bistro to include over 300 wines and 40 wines by the glass. The menu includes appetizers like stuffed figs and prosciutto-wrapped melon, ahi toasted minis or a Chef’s charcuterie platter are available besides salads, bruschetta, paninis, specialty burgers, pizza and pasta, and chef-created crepes.

“We had a strong wine club membership at the first location and I was confident it would grow as we expanded,” Van Fleet said. “All they have to do is park in a new spot. And while the new store looked like it might be too big for us, the increased business has created a menu for success.”

The original Vino & Friends only staffed four employees and now Chuck has 26 folks on the payroll. When new hires begin, Chuck trains all of them in tastings and flavor characteristics in food, beer and wine. They all know how to pair the food on the menu with the wine in the shop Chuck said. Chuck believes this has gone a long way to guarantee a successful bistro experience.

“Opening a wine bar and then moving to a larger store didn’t seem risky at either time,” Van Fleet said, “because our growing wine club membership and five years of learning the business put us into a place that created a successful business. At the time we opened in 2006, there wasn’t a lot of competition or wine bars around, so we flourished. We are an independent wine bar and bistro without a corporate ladder to answer to. We listen to our customers and are not afraid to make changes to improve our service or selection.”

Vino & Friends’ wine club is divided into two groupings: the Black Bag Club ($40/mo.) and Cellar Club ($80/mo.). Wine tastings are $5 for members and $10 for non members. However, six beers are also on tap, including New Belgium and Firestone breweries.

Today, Vino & Friends boasts over a 700 wine club membership that is growing each month and a wine list that has far exceeded the original offering.

Van Fleet was careful to point out that Vino & Friends is not trying to compete with the Sequoia Brewing Co. when it comes to beer sales.

“I have a great relationship with the owner, Jeff (Jeff Wolpert of Sequoia),” Chuck said. “We refer and share customers back and forth. In fact, I also enjoy going to Campagnia and appreciate what Tony is doing over there (both establishments near Champlain and Perrin). In fact, Jen and I had a glass of wine at Campagnia to celebrate our 10th wedding anniversary.”

When Chuck is not taste testing one of his 300+ bottles of wine for his inventory, he enjoys a glass of Heitz Cellars or Buehler Cabernet for dinner. In summer he enjoys a glass of Rosé or Pinot Blanc.

Vino & Friends continued to buzz as Chuck was called to the back for a phone call. The demographics this afternoon were over 75% women, chatting over a glass of JUSTIN wine and appetizers. As the Clovis High’s 30th anniversary reunion leadership group began to arrive with flowers and decorations for their private party, Steve Lister shook Chuck’s hand sat down at my table.

Lister immediately engaged with me, sharing how the Fresno wine market keeps him coming back three to four times a year. On this trip, Flemings Steakhouse was sponsoring a wine dinner and Chuck asked him to lead a JUSTIN wine tasting earlier in the day. Lister was quick to agree and was easily the star attraction this afternoon. He praised Chuck as a wine connoisseur and passionate about the wine business.

With tables to the right of them crowded, Steve Lister, left, of JUSTIN Winery chats it up with Vino & Friends owner Chuck Van Fleet, during the Sept. 22 tasting. Lister was pouring JUSTIN wines during his two-day Fresno visit.

“I really identify with the local wine merchants and owners,” Lister said. “I’ve become friends with Chuck and Jen over the years and enjoy promoting wine with them. They are very knowledgeable about California wines, especially from the Paso region. We get together when I am in town and often share a meal as well.”

A Wine and Spirits national salesman, Lister met his wife, Beth, five years ago while she worked at Napa’s Trefethen Family Vineyards. They both happened to be at a wine shop in Los Angeles, hanging out at The Wine House.

I have been a fan of JUSTIN Wines for a decade and recently opened a bottle of 2005 ISOSCELES during a wine dinner at my home. While that year is not readily available, the 2009 vintage is still for sale both at JUSTIN and at Vino & Friends.

Normally quiet and shy away from the wine business, Steve is riding the wave of success at JUSTIN Vineyards and Winery, despite the corporate purchase of the winery from Justin Baldwin. Baldwin, who originally purchased 160 acres in 1981, planted Bordeaux-style blends from estate vineyards in the hills just west of Paso Robles. Today Lister has the enviable job of promoting award-winning wines that came from No. 1 wine region in the world (Wine Spectator 2010).

But it wasn’t always that easy to sell JUSTIN wines.

“When I first started years ago, I used to have to try and convince people to check out what was going on with Paso wines,” Lister said. “Very few folks gave Paso Robles a second look but owner Justin Baldwin was a genius and purchased land that was perfect for the Cabernet Bordeaux-style blends he has made famous. Now people call me and ask what is going on in Paso.”

Lister has been around JUSTIN Winery for over ten years, watching the winery bottle 20,000 cases to 105,000 cases of wine last year. He started when the sales force numbered three folks to over a 100 this year, two years after the winery was sold to Fiji Water.

“My biggest adjustment is learning how to utilize the new tools, people and personnel and recognizing all the additional resources,” Lister said. “The new owners and management have been incredible. We no longer just try to maximize our share of the California market, but are still a small winery going after a national market share. I have found Justin Winery to still be focused on customer service. My passion for wine and people have not changed since Justin Baldwin sold the winery.

Founded in 1981 by Justin Baldwin, JUSTIN Vineyards and Winery is one of the “pioneers” of the Paso Robles AVA. Winery tours of the production facilities, ISOSCELES Center, Barrel Chai, and Caves are offered at 10:30 a.m., 2:30 p.m., and 5 p.m. daily.

The winery came together as a result of Baldwin purchasing land west of Paso Robles when few wanted it. Lister said Baldwin always focused on quality and insisted on buying from partners in the area who had the best Cabernet Sauvignon grapes blended them to express a Bordeaux-style for the ISOSCELES and Justification labels.

Their iconic bottle is the ISOSCELES Reserve. Sourced entirely from the home estate vineyard planted in 1981, this wine reflects the pinnacle of Baldwin’s efforts. Vines planted on native root stock, in nutrient depleted soils, are dry farmed and hand harvested. This label can only be purchased via the JUSTIN Wine Society.

Today that quality and patience in building a world-class winery is still a focus as the new corporate ownership has put in new acreage and is introducing a new line of wine called Right Angle: a blend with 62% Cabernet Sauvignon, 19% Petite Sirah, 12% Malbec and 7% Petite Verdot. The 2010 is now available for a short time for $30.

Wine tasting is available seven days a week at Vino & Friends. However, on this occasion, I tried the JUSTIN 2010 Cabernet Sauvignon. Special wine tastings are arranged each Saturday from 2-5 p.m.

“I still believe in the winery and I still champion JUSTIN wine,” Lister said. “I think the sale of the winery was a perfect storm for all of us. We are thriving and have had our best years in consecutive order as the wines of 2008-2010 have been bottled and sold. And I agree with Justin Baldwin when he says, ‘I’m making wines, not trophies.’ Our wines are meant for consumers to consume at a reasonable price.”

After my hour with Lister, my wife, Geena, and I settled down for a tasting of the just released JUSTIN 2010 Cabernet Sauvignon. The bottle ($25) had been opened for less than an hour and was delicious. The nose was of black fruit and its velvety texture was ready to drink without food. However, we paired a Trio of Bruschetta ($10.95) to go with it and experienced Vino & Friends from the sidelines for the next hour.

Today JUSTIN Vineyards and Winery is a 740-acre ranch, including 200 new acres of vines at the JUSTIN Estate Vineyard, DeBro Vineyard, the Adelaida Hills Vineyard and the newest addition: Templeton Hills. JUSTIN Winery is located at 11680 Chimney Rock Road, Paso Robles, CA 93446 USA. Be sure to inquire for upcoming events, including the JUSTIN Wine Harvest Weekend: Friday, October 19 – Sunday, October 21. Be sure to make reservations! They can be reached at 805.238.6932 or 800.726.0049.

Vino & Friends Wine Store & Bistro is located at 1560 E. Champlain Dr., Fresno, CA 93720. Chuck Van Fleet brings in a new winery each Saturday for a tasting. The October 2012 line-up includes Jeff Runquist (Oct. 6), Rombauer Vineyards (Oct. 13) and Sextant Wines (Oct. 20) and Frank Family Vineyards (Oct. 27).

Van Fleet is also planning a Brown Bag, blind tasting wine dinner for the first 22 people who show up at Vino & Friends, Nov. 7. The men are to bring a Cabernet and women a Chardonnay. The group will vote and the winners receive a free dinner. The cost is yet to be determined. A Nov. 14 beer dinner is also planned so please check their web site for more information. Vino & Friends can be reached at 559.434.1771.

For more information on Vino & Friends, check out TasteFresno and their 2011 VIDEO interview of Chuck Van Fleet.

Frontier ranching in Paso: Rangeland Wines and Laird Foshay, Part II

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Read the Aug. 5, 2012, Part I of Rangeland Wines and Angus beef: Get to know Laird Foshay. After two decades living in the Silicon Valley, media entrepreneur Laird Foshay ignored the nay-sayers and criticism and moved his three children to the hills west of Paso Robles in 2000. In a bold career shift, he transferred from cutting edge Internet-based businesses to farming.

“I was starved for a natural life–a connection with the physical world,” Paso Robles rancher Laird Foshay said. “I had put in 20 years in the business world with all its perks, and I thought I was involved in changing the world through software. However I was starved for things I didn’t understand but recognized.”

After ten years in computer magazine publishing and ten years as the founder of an investment news service, Laird Foshay needed a change. So in the late ’90s, Laird and his wife, Lisa, started doing something to create a new vision for their family. But curiously, the change didn’t seem to be that difficult for him to make.

After 20 years in the Silicon Valley, media entrepreneur Laird Foshay moved his family to the hills west of Paso Robles, establishing Rangeland Wines and Adelaida Springs Ranch.

“Lisa and I drove through Paso ‘window shopping’ rural properties for a destination, looking at working ranches,” Foshay said. The land near the old Dodd Ranch and adjacent to the historic Klau and Buena Vista Mines was available. This place was the commercial hub of the area as early as 1870. The ranch was a part of the old frontier. So we bought it and now are a part of that history.”

Foshay was careful to emphasize he would never put himself in the same rancher category like a Doug Filipponi (Santa Margarita Ranch and Ancient Peaks fame); yet he wanted to get back to nature and ranching just the same. So when the Adelaida Springs Ranch was for sale, the Foshays, jumped at the chance and became hands-on ranchers, despite their initial tag as “raw beginners.”

Laird Foshay runs a 1,500-acre ranch with 80 Angus beef cattle and 40 acres of vineyards.

The Adelaida Springs Ranch (ASR) needed a lot of updating and Foshay had the time to drive in posts and redo the water lines. He built his “dream house”: a sprawling two-story ranch house complete with outbuildings and pool nestled into the hillside 12 miles west of Paso Robles, overlooking the Santa Lucia Range (VIDEO). And he planted most of his vineyard stock by 2002: a 40-acre ASR estate vineyard. It is surrounded by over 1,500 acres of oak woodlands on a pristine mountain valley.

“Now, this wasn’t without sleepless nights,” Foshay said, “but then marriage, business, career and children aren’t without them either. But these are all worth while.”

The winemaking community made fun of them early on, but Foshay and Lisa did almost all of the work themselves. They investigated the process, read, asked a lot of questions plus worked for others in the industry. The made mistakes along the way but gained valuable experience. In fact, the ranch “became the center of his life.” Instead of socializing with the business crowd of the Bay Area, Foshay and Lisa became involved with Paso Robles social events, including the Farm Bureau, meeting area growers, farmers and ranchers.

With his Polo shirts retired to the closet, Foshay now often wears a plaid shirt, fleece or down vest and a straw cowboy hat. The risk-taker can be found in the vineyards, fixing fences, splitting wood or in the grasslands, riding horses and moving cattle with Silver, his crossbred 10-year-old Australian cattle dog. Silver whines when not working and helps keeps Foshay’s herd in check. Foshay will drink a Coors or Sam Adams beer because, when cold, are refreshing and consistent. He favors L’Aventure Estate Cuvee when he wants another wine on his table.

Foshay hired Fresno State grad, Shannon Gustafson, as his Rangeland winemaker in 2009. She studied in Bordeaux, France, in 2001 for four months at Château du Grand Mouëys and has worked for other local wineries, including Talley Vineyards and Zoller Wine Styling.

Foshay hired Shaver Lake, California-born, Shannon Gustafson as his Rangeland winemaker in 2009. She graduated from Fresno State and received her Enology degree in 2003. Gustafson studied in Bordeaux, France, in 2001 for four months at Château du Grand Mouëys and made a trip to Burgundy, France, to study in 2007. She formally worked at Zoller Wine Styling (2008-09) and Talley Vineyards (2006-08). Together, they guide the fruit from the ground up: planting, irrigating, training vines, fruit drop to harvest. They make fine wines in the vineyard as a team. They do not add enzymes or acid and only allow native yeast fermentation. Rangeland Wines are unique, soft with more acidity from the limestone soils. These are sound, refined wines, European in style but not over-the-top. They are approachable that have longevity and do not fall apart in the glass.

Personally I tasted 11 different Rangeland Wines. I loved the 2010 Mistletoe Blend. This is a non-traditional blend of Cabernet, Cabernet Franc, Syrah and Merlot grown in vineyards at the 1,700 ft. level. The wine already had a softness about it that surprised me. While it will be better in a year or two, the Mistletoe is a great pizza wine or it can be drunk by itself. It is easy going but hedonistic, rustic and has earthy notes. The Cab Franc gave off a subtle ‘green’ hint of coffee and dark cherry.

My favorite was the 2009 Rangeland Limestone Reserve. This Cabernet is age-worthy and wowed me with its floral aromatics, immediately upon opening.

Yet my favorite was the 2009 Rangeland Limestone Reserve. This Cabernet is age-worthy and wowed me with its floral aromatics, immediately upon opening. With two years in 75% new oak barrels, this fruit-forward mountain Cab is not racked until blending. It’s tart acidity and stiff tannins were nicely hid amongst the black cherry. And while the wine was not chewy, the Limestone Reserve had a lovely finish. This is a good food pairing wine than should age well.

These two, and all of Rangeland Wines, can be purchased through their website and club list. Additionally, the wines can be tasted at the ranch by appointment or purchased through a select few local retail outlets.

However, Foshay wanted to create more than just critically acclaimed fine estate wines; over time his vision morphed to include the natural meat business.

“While we weren’t initially interested in taking on cattle, our family seasonally raised heifers for our kids who became involved in the local 4H program,” Foshay said. “In fact, we would buy them back at auction and they became the seed stock of our land.”

Foshay manages his Rangeland Wines and beef from their inception until a customer buys them for their table. The meats, estate wines and honey products are unique where they are grown and express their environment.

Foshay’s ranch experience came through the local 4-H program, but also included helping neighbors with branding and working with the vet, administering medicines to animals. He also has a strong opinion of overcoming modern practices of grain-fed beef and has built a USDA approved natural and sustainable pasture-feed beef program. His rangeland consists of high-mineral soils of limestone and calcium that are perfect for his 80 head of Angus beef. Foshay regularly rotates his animals through standing thick yellow grasslands and forbs, like wild rye, clover, vetch and filaree. These conditions fatten up the beef to be smaller, but healthier and more muscular than their grain-feed counterparts. The beef are not feed supplements that are the staple of commercial feedlots, never receiving hormone supplements or antibiotics.

Foshay regularly rotates his animals through standing thick yellow grasslands and forbs, like wild rye, clover, vetch and filaree. These conditions fatten up the beef to be smaller, but healthier and more muscular than their grain-feed counterparts.

“I am in the meat and wine business and have complete control of both,” Foshay said. “I learned a lot about estate branding and the food business from Art Mondavi, relying on common sense in the vineyard and in the pasture and do not rely on chemicals.” He went on to say Rangelands Wines and the Adelaida Springs Ranch’s reputation are built on sustainable farming that are natural and healthy for the environment and human consumption.

Today Laird Foshay is making a name for himself as a winegrower and rancher. Yet he also manages a custom meat processing facility: J&R Natural Meat and Sausage in Paso Robles and Templeton.

“I have hands-on boutique control of Rangeland Wines and the animals from birth to your meat counter,” Foshay said. “The products I manage are unique where they are grown and all express their environment. I am happy with the curve of our development. The beef and the wines are authentic, natural and simple. I like our progress but not yet satisfied. I continue to talk to the consumer directly and react to their feedback and improvement ideas.”

From their dry farmed (no irrigation) Petite Sirah, to the Limestone Reserve Cabernet Sauvignon, Zinfandel and estate blends, Rangeland Wines are available through club purchase, local retail outlets and tastings at the Adelaida Springs Ranch.

Laird Foshay can be reached at the Adelaida Springs Ranch via the web site. Visitors are also encouraged to Ranch Stay and tour the vineyards, ranch and historic homestead.

For previous TalesoftheCork stories, please use the menu bar at the TOP of the page or check out my personal essay celebrating my daughter’s first wedding anniversary: Her Mother and I.

Her Mother and I

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I found it difficult to complete my TalesoftheCork assignments during August. In the weeks leading up to dropping off my youngest daughter at Arizona State University, family memories flood my thoughts. And so, before I continue, I offer this and occasional personal tales to my readership. My hope is to release them before I cling too tightly to their memory, stifling my desire to move forward. The first installment is to celebrate my daughter Brianna’s first wedding anniversary.

Her Mother and I

I walked my firstborn down the aisle last week.

The first time I thought about this event was during a conversation I had with a nurse in Fresno Community Hospital’s nursery–23 years ago. She placed my daughter, Brianna, in a checkbook-sized diaper, swaddled her in pink and asked, “So what do you think about your daughter?”

After learning how to hold my first-born, albeit awkwardly, after the first few days, the next 23 years seemed a blur and Brianna’s wedding is now already behind me.

Her words initially stunned me. The wonder of creation had just exhilarated and captivated me a few minutes earlier. But I recovered, shook my head from side to side and blurted out, “Amazing!” I remember smiling so much my cheeks hurt.

Yet after a moment watching my baby’s dark eyes and tiny hands waft back and forth, my mind drifted to a future event.

“Well, I don’t know much about caring for a baby yet,” I mused, “but I do know I’ll have to pay for a wedding someday.”

Today, I reflect back on a whirlwind three-day weekend: A blur of decorating a friend’s backyard, the rehearsal and dinner, the ceremony and party afterwards and, finally, eight hours of clean-up.

After a traditional church wedding 25 years earlier, Geena was determined to create a cottage atmosphere for our oldest daughter’s ceremony. With a “Go for it, mom,” from Brianna, Geena transformed a beautifully restored 1920s Tower District manor into a French country garden estate for Brianna’s wedding. Casual. Relaxed. Intimate. Utilizing an army of friends’ help, the ‘venue’ beheld floral accents, benches topped with pillows, a fountain and pond, candles, designer lighting, music and more gourmet food and drink than guests could consume.

I walked Brianna ‘down the aisle’ in a garden backyard setting. With 150+ guests watching, my oldest clutched my arm, smiled and beamed: “It’s time, Daddy.”

My part? I joined the groom and a buddy and did what we were told–lighting. Yup. That’s it mostly. Sure we helped set up, buy more stuff and move things, take down and clean up. But this was really a day for my wife and daughter. Just like 23 years ago, Geena knew what to expect with the first kid: Long hours and attention to details, a commitment to selflessness, tired feet, and a whole lot preparation and sacrifice that I hadn’t a clue one of. So this time, I followed Geena’s and the bride’s instructions precisely, right down to a garden path that lead to an alter.

Well, not exactly an alter: A spot under three 18-foot purple-flowering crepe myrtle trees in front of a pond to be exact, just before sunset.

When Brianna curled her arm under mine, she smiled and whispered, “It’s time Daddy.” My heart seemed to leap into my throat. A tear suddenly rolled out of my already misty eyes. I pulled her close and starred at a radiant angelic expression that can only be created on such a day.

At that instant, moments of previous disappointments, hardships, hurts, cost overruns, misunderstandings, failures (mostly on my part) and sorrows all dissolved. My thoughts drifted to the first weeks after bringing Brianna home. I stroked her tiny soft blond curls as she slept. The cooing melted me as she nestled in my arms.

Our walk along a flower-strewn path was too short. I just had time to call her my princess, twirl her like Cinderella as we crossed the bridge over the pond, adjust her train, pause to take in the scene and smile to Geena before we stopped to face the waiting groom.

Then suddenly, Brianna squeezed my arm to her side, pulled me forward and squealed, “This is it! I’m ready!” Tiffany blue satin heels shifted side to side. The gleam in her eyes, her luminous smile overwhelmed me.

Jubilance. … That is the only way to describe our next few steps together. Or maybe the feeling was euphoric or a seventh heaven experience. All I know is that we stepped out beyond the double French doors and into the garden arm in arm.

Over a hundred and sixty seated friends and relatives welcomed our entrance smiles aglow. I straightened up, breathed deep. Brianna’s grasp tightened; she giggled as the first guests gasped, catching a glimpse of her. I felt on top of the world. She was dazzling. My daughter seemed to float across the grass in her strapless white silk dress.

I fiddled with my white cuffs and tugged down on the edge of my black tux coat. This was to be a rapturous moment. But our walk along a flower-strewn path was too short. I just had time to call her my princess, twirl her like Cinderella as we crossed the bridge over the pond, adjust her train, pause to take in the scene and smile to Geena before we stopped to face the waiting groom.

The next few minutes were special, most personal. The pastor explained to the guests Brianna wore a purity ring, which symbolized an intimate covenant she made to her dad. Our hours spent in conversation and almost a decade living out a life in honor and respect for self and family became her testimony. She promised she would save her heart and body for the man she would marry. And while she admitted keeping a pledge was not easy, she was now ready to make a lifetime vow.

Before I could give her away, Brianna turned to me and placed the golden rose “Promise Ring” she had worn since her 14th birthday in my hand. She smiled and told me she no longer needed it.

We both stood tall, confident in our relationship, past and present.

But before I could shake Stan’s hand, give her away, and say “her mother and I,” my daughter motioned me to lean close.

“Daddy, I have something to give you.” And as I turned to face Brianna, she delicately removed a tiny rose-embossed gold promise ring she had worn since her fourteenth birthday. “You can have this back now.” She took my hand and placed the ring in it.

Her hazel eyes sparkled, glistened, and danced; I didn’t want the moment to end. And before I knew it, she cupped my fingers over the little ring. I could barely breathe.

I tried to smile in spite of a gush of emotion. I hugged, squeezing her close and tried to whisper, “thanks” but nothing came out, only tears.

“Thanks Daddy,” Brianna said beaming. “I love you so much!”

With that I walked behind her to my waiting wife. Geena and I intertwined our hands, smiled at Brianna’s sisters standing next to her, and stood together ready to watch our daughter marry the man of her dreams.

After hugging Brianna one last time and shaking Stan’s hand, I joined Geena, my wife, on a park bench and watched my daughter marry the man of her dreams.

All wedding photos by Mullins Wedding & Portrait Photography in Fresno, CA.

For a previous TalesoftheCork story, check out A time for change: Mike Sinor winemaker of the year, Part II. UPDATE: I also ask your patience as I am still working on Part II of Rangeland Wines and Angus beef: Get to know Laird Foshay.

A time for change: Mike Sinor winemaker of the year, Part II

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This blog continues to follow Mike Sinor’s transformation from Assistant winemaker to Byron and Domaine Alfred wineries in California’s Central Coast, to the director of winemaking at Ancient Peaks Winery. Please look for the first post in the series: Get to know 2012 Coast winemaker of the year: Mike Sinor

Sinor LaValle owner directs Ancient Peak Winery

“It was the lowest point in my life,” winemaker Mike Sinor said, after dealing with the deaths of family members in January 2006. “My head was all messed up. Yet even before my loss, I had already begun contemplating a change in work for both me and my family. I knew six months before [family deaths] a new challenge was needed. I believed my time with Terry Speizer [Domaine Alfred] was coming to an end, I just didn’t know it would happen so soon after my parents died. But despite what we were going through, I now knew it was time for me to explore another level of winemaking.”

Bernie Sinor on one of his hunting trips to Wyoming where he hunted big game (bison) in 2004.

Little did Sinor know at the time, but the 2012 Central Coast winemaker of the year, would have a 2006 spring to remember, even while mourning the loss of his father, Bernie Sinor and stepmother, Betty Ann.

“I needed to change positions because I could see Domaine Alfred was growing as we became successful, much the same way Byron Wines grew,” Sinor said. “Even before the 96-point score Wine Spectator gave the 2004 Domaine Alfred Pinot Noir [Califa Chamisal Vineyard], I needed a business opportunity. I was saying ‘no’ to a lot of jobs and wanted to do something right for my family. Yeah, it was crushing when my parents were killed and we endured a high level of personal pain. So Wine Spectator’s honor came at the lowest point in my life but I already had decided to leave. I knew there would never be a perfect time to change. And I know growth often comes through uncomfortableness. Terry understood I needed to leave. He’s a good friend and an entrepreneur himself.”

During the spring of 2006, when local proprietors and long-time wine growing families of Rob Rossi, Doug Filipponi and Karl Wittstrom approached Mike with a opportunity to be the director of winemaking at Ancient Peaks Winery, Sinor jumped at the chance to join them in May.

“I had never met these guys from the Santa Margarita Ranch, but from the start, it was a convergence of energies and focus,” Sinor said. “They had been reorganizing the operation at Santa Margarita starting in 2005 and it seemed a good fit. We became business partners rather than an employer/employee relationship. I wanted to have control over the winemaking process and they were comfortable with that. So, I said, ‘let’s start dating’ and we’ve been together ever since.”

Santa Margarita Ranch July 2012

Mike Sinor and I spent the day together at the historic Santa Margarita Ranch, just minutes north of San Luis Obispo, July 26. I wanted to find out why he had left promising positions at Domaine Alfred and Byron Wineries. The man who thrived on creating lasting relationships through his infectious attitude and positive, passionate energy, left sure-fire success for a restart winery. I wanted to find out why he had stayed on at Ancient Peaks Winery in Santa Margarita.

Mike Sinor left Domaine Alfred Winery after receiving an offer to be the director of winemaking at Ancient Peaks Winery in Santa Margarita. The Oyster Ridge Vineyard is in the foreground with the Santa Lucia Mountains providing the backdrop.

While we met briefly at the Ancient Peaks’ tasting room, Mike pulled out a large coffee table book, offering a pictorial and historical background of the ranch and Santa Margarita. I was moved by his attention to names, places, land formations and background of the region. His perspective was so impassioned, it was as if he had been born there. Mike then offered to take me up to the working winery and vineyards. I agreed and looked forward to the 17-mile drive up into the heart of the Santa Margarita Ranch, through pastures of Slender Wheatgrass, Purple Needlegrass and Danthonia Oatgrass.

Mike’s 20-minute version of Ancient Peaks Winery and its history included how Napa Valley’s Robert Mondavi Winery leased a section of the ranch in 1999 for six years. They developed and planted what has become known as Margarita Vineyard. Remarkably, it was the Mondavi family who saw immense potential in the land, and accurately predicted that its diverse soils and marine-influenced climate would deliver remarkable wines.

While the vineyards and winery are 17 miles away near the Margarita Vineyard, the Ancient Peaks tasting room is in Santa Margarita, one mile east of Highway 101.

Our conversation digressed to include how the Franciscan missionaries planted grapes on the ranch as early as 1780. In fact the ranch became part of Father Junipero Serra’s famed Mission Trail, culminating with the establishment of Santa Margarita de Cortona, a sub-mission of Mission San Luis Obispo de Tolosa, in 1787. This historic structure, known as the Asistencia, was converted to a barn but remains a centerpiece of the ranch.

Santa Margarita Ranch has survived since the 1840s; however, in 1889, then owner Patrick Murphy sold much of the town’s land to Southern Pacific Railroad in hopes of getting a rail stop. He hoped to move cattle from this sprawling ranch that surrounded Santa Margarita.

Mike Sinor: Super charged, relational winemaker

Mike started humming the tune to Smokey and the Bandit as we neared the winery, located near Creston. When I asked why, he smiled and said this project is just like the song indicated. “We are just old-time entrepreneurs working on a project by the seat of our pants.” I didn’t ask him if he fit the Burt Reynolds persona or Jerry Reed’s truck driver character. But I did get the gist of the metaphor: Sinor delivers–no, Sinor over delivers wine quality for the price point. I can still see the gleam in his eyes as he gripped the steering wheel and sang, “We gonna do what they say can’t be done.”

However, while we walked around the Ancient Peaks Winery, I remembered what Ken “Byron” Brown told me about Sinor: Mike was a good-humored, energetic, young winemaker while he worked at Byron Winery years earlier.

“Mike Sinor stands out as a super-charged, friend of all; every one likes him,” Brown said. “He takes time for relationships but not at the expense of his work. Mike is extra double energy. He brought excitement to the team and ignited everyone at Byron each day.”

During his winemaking career, Mike Sinor, right, worked with Tim Mondavi, left, and Ken “Byron” Brown while creating wines with Byron Winery.

As we walked by the 2011-filled barrels safely tucked away in the aging room, we got to talking about wine, Mike’s preferences and who he enjoys working with besides his partners at Ancients Peaks.

“Actually, I don’t drink a lot of Ancient Peaks wine at home,” Sinor said. “It’s a little like only eating your mom’s spaghetti. If I drink the wines I help create everyday, I won’t get better. Like Burgundy’s winemakers, I want to make wines as good as their grandparents. We don’t have a rich, long history and culture of winemaking like they do in France. So if I’m not improving my pallet, I’m losing.”

Sinor went on to say he chooses to enjoy friend’s wines and finds it refreshing to try different wines from around the world.

Since 2007, Mike Sinor has been the director of winemaking at Ancient Peaks Winery in Santa Margarita.

“For instance, I really like Broadside Wines Cabernet. It is made by winemakers Chris Brockway [Broc Cellars] and Brian Terrizzi [Giornata wines] who are very passionate about wine that is done well; their wines transmit place. In other words, their wines exhibit my mantra: ‘The message is the place; the messenger is the wine.'”

As we continued to walk the grounds of the winery, Mike showed me how Ancient Peaks has added buildings and updated the old Creston Manor and Vineyards that Jeopardy! game show host Alex Trebek used to farm. The latest addition was in spring of this year when extensions were added to the Margarita Vineyards.

Story is unfolding, evolving in vineyards

Our trip across the ranch ended when we stood on a rise overlooking the Oyster Ridge Vineyards. I marveled at Mike’s zeal as he spoke of the land, rich in fossils from an ancient sea bed, adjacent to vineyards planted in shale, sedimentary, volcanic and granite. Mike was spirited and had a fanaticism or fixation on soil that many in this country have for baseball or football. And when we stopped to walk the Oyster Ridge Vineyard, he held a football-sized, petrified crustacean like it was a trophy.

“These (oysters) are high in calcium and, when they are crushed or broken down, create a soil profile similar to those found in the world’s most prestigious grape growing regions.” Sinor beamed as he spoke and the pace of his voice quickened, rising in intensity while we moved from row to row.

The Ancient Peaks Oyster Ridge Vineyard soils include crushed and larger pieces of ancient, petrified crustaceans. The vineyard was a part of a large seabed millions of years ago.

He spoke about the legacy of environmental stewardship at Margarita Vineyard as if it was his own child. The vineyard advanced to “Sustainability in Practice (SIP),” and was certified by the Central Coast Vineyard Team in 2010.

“There still are places that are compelling to plant but I am still trying to figure out who we are and how to stay on target,” Sinor said. “We have five wines at Ancient Peaks and three White Label wines. And with the longest running ranching operations in California and new zip line business always demanding attention, I am determined to stay in constant watch to focus the winery’s goals to offer high wine quality for the price point.”

Wine Spectator agreed with Mike’s assertion and promoted Ancient Peaks as “Best of the West for $25 or less… 2009 Zinfandel, 2009 Cabernet Sauvignon and 2009 Merlot” in their April 2012 issue.

The 300-400 cases of Sinor-LaVallee [Mike Sinor’s personal label] wines are created from about 14 rows of fruit from the Talley-Rincon Vineyard in the Edna Valley.
I asked Mike how he ensured there was not a conflict of interest between his Sinor-LaVallee label and the Ancient Peaks wines he consulted on.

“I am working with about an acre of fruit from the Talley-Rincon Vineyard and the Sinor-LaVallee wines I make are not meant to compete with Ancient Peaks,” Sinor said. “I am working with 2-4 barrels of wine from 14 rows. Actually, the diversity of exposure is what makes my consulting for Ancient Peaks exciting. The time spent with both brands requires and puts into practice a balance of reading/studying, keeping me fresh. This is fun! I’m honored to do this. Do the math: I get to live at the beach.”

Mike Sinor is married to Cheri and they live in the Edna Valley with their two children: Tomas (12) and Esmee (10). All four of their thumb prints appear on every bottle of the family wine label. “By definition, I am an alcoholic,’ Sinor said, “but I mimic a healthy lifestyle to my children, showing them how to live responsibly.

“I look to enjoy and share my life wife my family and community in good and bad,” Sinor said. “We are born to suffer, grow to overcome suffering. I have my dad’s and previous winemaker’s work ethic. They inspired me and now I work with many of my heroes.”

Mike currently is the President of the San Luis Obispo Vintners Association and says he likes to volunteer his time in community events and organizations because “The wine business has given me everything I own. I owe it to wine.”

The Sinor-LaVallee wine label is named after Mike’s Spanish heritage and Cheri’s French last name. The Sinors appear here during their 2004 Burgundy trip and winery visits.

For more information on Ancient Peaks Winery and wines, visit Ancient Peaks Winery or Mike’s personal web site: Sinor-LaVallee Wines.

Dunbar Brewing: Santa Margarita’s neighborhood microbrewery

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With a town of only 1,200 people, one would not expect a local brew pub to generate any kind of excitement. Dunbar Brewing has not only done that, but the college, and 20-something crowds from San Luis Obispo, have been making the 15-minute drive to Santa Margarita, Calif., for one-of-a-kind micro brewed beers for years.

Self-taught brewmaster, Chris Chambers, set up Dunbar Brewing in Santa Margarita in 2009. Despite the small town locale, the micro brewery successfully attracts patrons from all over the Central Coast.

Located about 11 miles north of San Luis Obispo’s California Polytechnic State University (Cal Poly) and 30 minutes south of Paso Robles, the tiny craft brewery is small in size, but big on taste.

Self-taught, Chris Chambers began his brewing career in Los Osos, the original Dunbar location founded in 1997, for three years. However, a six-year stint in the military probed him to think about settling down, and a dry town made the perfect landing spot.

Dunbar Brewing, only a mile off Hwy 101, is on Santa Margarita’s main street, El Camino Real, and also conveniently located across the street from the town’s newest attraction: Margarita Adventures: Zipline Canopy Tours.

“We came to Santa Margarita to become involved in a small community,” Chambers said, “and Dunbar is a neighborhood pub: a place for folks to meet and build community together.”

Chambers has done more than that. He bought a house with his wife, Lauren, and three girls, near the Irish-themed brewhouse, which reopened in 2009, and cycles to work every day.

Dunbar Brewing, while small, is set up for conversation. No loud music, plenty of table and bar space and Chris is eager to talk with patrons as if they were from the neighborhood.

“From the beginning, I wanted to become involved with community projects–to pour back money into the community who has given me so much,” Chambers said. “We became involved with the 4th of July Parade and helped build a basketball court in town. I love being involved as one of the ten local businesses in Santa Margarita.”

Chambers creates five different beers, plus seasonal creations, always having at least two varieties on tap each day: English Style Ale, Brown Porter, IPA, Scottish Heavy or Oatmeal Stout. In fact, a couple of years ago, he served the special Guinness T-250 anniversary stout in an Imperial Pint glass to celebrate the great Irish brewery. The news of Dunbar carrying the special stout at $5 per pint glass brought Guinness lovers to the brewery from as far south as San Diego and north from the Bay area.

Chambers creates five different beers, plus seasonal creations, always having at least two varieties on tap each day: English Style Ale, Brown Porter, IPA, Scottish Heavy or Oatmeal Stout.

On this occasion, I taste-tested his two beer on tap: Scottish Heavy and Oatmeal Stout. The Scottish Heavy was fantastic. The malt was earthy, peat-smoked flavor with a dry, crisp finish. And the Oatmeal Stout? Well, let me say, I love my oatmeal in the morning and I was blessed to drink oatmeal in the late afternoon. Chambers said he uses eight grains to provide texture but I definitely enjoyed its chocolate and coffee overtones. Plus his beers are on nitrogen taps. Like he told me on a previous visit, his beers are “smooth and silky,” much like the classic Irish brews.

While Chambers said he does not go out and try a lot of other craft brews on the U.S. market, he did say his last trip to Portland did result in a positive Oregon experience, giving a shout out to Burnside Brewery. Yet he remains strongly convinced and vocal about his microbrewery.

“No disrespect to anyone else out there, but I have the best beer… period.”

While creating craft beer from scratch is his passion, Chambers also made sure I made note that while his pub is small, it is a place people come to visit, talk and hang out without loud music.

Look for the Dunbar Brewing sandwich board on the left as you arrive in Santa Margarita, traveling east along El Camino Real from Hwy 101.

Of course, the music has also made its impact on the brewery. Johnny Cash is the only music playing over the speakers, but it’s a cash-only pub as well.

Dunbar Brewing has a Facebook page and is located in the same building as Ancient Peaks Winery. Dunbar Brewing is located at 22720 El Camino Real, Ste. A, Santa Margarita, CA. Call 805.704.9050 or dunbarbrewing@gmail.com for more information.

Chris Chambers can be found behind the counter at Dunbar Brewing 3-10 p.m. Wednesday through Thursdays; 1-11 p.m. Fridays and Saturdays; and 1 to 9 p.m on Sundays. All 20-ounce pours are still only $5 and served in Imperial pint glasses. Growlers can be purchased for $45 and $20 for refills.

Dunbar Brewing is set up for locals and those traveling to take the local micro beer home in Growlers for $45 filled or $20 refill.

While a tavern at the other end of town now makes two Santa Margarita, CA beverage establishments, Chambers said a different kind of patron visits his local competition. Each has established a niche and there is plenty of room for both.

Please return for the next installment of TalesoftheCork: Part II of “Get to know 2012 Coast winemaker of the year: Mike Sinor,” August 9. (Note date change) Read as Mike overcame his great loss and accepted a new challenge at Ancient Peaks Winery in Santa Margarita, Calif. His wife, Cheri, and Mike still produce Sinor-LeVallee wines and continue to be leaders in the Edna Valley winemaking community.

For a past article, read Part I: Get to know 2012 Coast winemaker of the year: Mike Sinor.