The Vineyard

Varietals

Rhone-Style

Syrah
Grenache
Mourvedre

Italian & Spanish

Dolcetto
Tempranillo

Rhone-Style Varietals

Syrah (Shiraz)

This is the eight hundred pound gorilla of Rhone grapes! In the vineyard and the winery, Syrah is typically an easy grape to work with – healthy, early ripening, resistant to mildew and rot, suitable for winemaking in a variety of styles. At its best, Syrah can slug it out with high-end Cabernet and Pinot Noir. This is best accomplished when the vines are not allowed to over-bear. As a single varietal, Syrah is the basis for the great reds of the Northern Rhone; as an ingredient in blends, it contributes much of the character and aging potential for wines of the Southern Rhone. Shiraz (Australian for Syrah) has a distinguished history in that country as well, being the most widely planted grape down under. The variety also has a long track record in California – including a record of confusion with Petite Sirah, an unrelated grape. Syrah plantings have increased dramatically in recent years.

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Grenache

Probably the world’s most widely planted red grape, largely in France and Spain. Grenache’s reputation would soar if growers treated it more respectfully. It should be planted in more suitable locations throughout the world. Early budding and late ripening, Grenache has a tendency toward high sugar / alcohol levels, if not planted in the right areas or cropped back. It needs sandy, devigorated soil where it can produce exquisite, luscious wines. In California, Grenache has been around in blends of all kinds since the 1850s, with more than 11,000 acres currently planted.

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Mourvedre

Like grenache, the mourvedre grape is probably Spanish (where it goes by the name monastrell) in origin. Under the name mataro (or no name at all), it has been part of California “field blends” for more than a century. It produces sturdy wines with good acid and some astringency, and can develop enticing blackberry aromas and flavors – meaty, intense wines that age well. Mourvedre is notable in France as the prime ingredient in the red and rose wines of Bandol. California’s early Rhone Rangers were responsible for rescuing precious acreage of old Mourvedre plantings in the 1970s; total acreage now over 400.

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Italian and Spanish Varietals

Dolcetto

Medium-bodied, fruity, lightly tannic red. The "little sweet one" is, with Barbera, the favorite everyday wine of the Piemontesi Bright reddish-purple in color. Aromas of ripe blackberries and plums are mirrored in the flavors. A direct, Zinfandel-like fruitiness combined with Merlot-like soft tannins make Dolcetto charmingly seductive. Usually approachable and drinkable upon release, Dolcetto can develop further with two to three years cellaring.

Best location: Hot, bright, sunny days and cool nights and mornings build the acidity and intense fruitiness characteristic of the grape.

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Tempranillo

Tempranillo (Temp-rah-NEE-yoh). As mellifluously as the word rolls off the tongue, so does the wine flow down your gullet.

Tempranillo is one of Spain's most important red grape varieties, and is often thought of as Spain's answer to Cabernet Sauvignon. In Spanish "tempranillo" means early, which is why the grape was given that name, because it ripens earlier than most red varietals. It is the primary varietal used in Spain's popular Rioja wines, and only until recently was rarely used outside of Spain except for blending.

Originally Tempranillo came to America's West Coast as Valdepanes, and at the turn of the century was grown in the Central Valley. The Central Valley was not the ideal climate for the grape to flourish, and viticulture was not nearly as sophisticated as it is today. In addition, the Spanish from Spain did not settle the wine regions of California, the Italians did, bringing with them their knowledge of their varietals, such as Sangiovese and Nebbiolo, and of course their acquired knowledge of French wine, which included Cabernet Sauvignon and Merlot.

Tempranillo was at best a poor cousin when thought of at all, and was not allowed to reach its full potential at that time. When it was used, it was used as a blending grape for jug wine, and all these factors thrown together left Tempranillo with a poor reputation in America.

However, it has come of age. It is complex and can be a big wine with great structure that goes well with red meat, rich cheese, and anything that a gorgeous Cab would do well with. But, to truly make your mouth water, let me give a description by a winemaker. "The nose is of very ripe blackberries mingled with red and black stone fruit like plums and prunes. The dark purple wine fills the palate with a rich medley of intensely ripe fruit admixed with minerals, licorice and leather. The wine's concentration and structure dominates the midpalate. Firm yet round tannins underpin a long complex, fruity finish with hints of vanilla and chocolate. This is a big, elegant, graceful wine with great aging potential."

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The Soils

The San Antonio Valley is tucked into the Santa Lucia Mountains, the vineyard consists of “Lockwood Shaley Loam,” a well drained, calcareous “chalk-rock” found in only two small areas of Central California. Calcareous soil formed largely by the weathering of calcareous rocks and fossil shell beds. Different varieties usually contain chalk, marl, and limestone and frequently a large amount of phosphates. They are often very fertile, as in the case of the buckshot soils of the S United States. Sometimes calcareous soils are flinty, thin, and dry. They often form a large part of the soil of deserts, which may prove very fertile when sufficient moisture for crops is applied.

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San Antonio Valley

History

Early California historians tell the story of a small party of Spanish missionaries headed by Father Junipero Serra. The missionaries arrived in a beautiful, oak-mantled valley at sunset in July of 1771, camping next to a meandering river that Father Serra later named Rio de San Antonio. This lovely valley, the site of California’s third mission, Mission San Antonio de Padua, is known today as southern Monterey county’s San Antonio Valley.

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Agricultural History

San Antonio Valley has a rich agricultural heritage. Mission Padres planted some of the first wine grapes in California. Salinan Indians, Spanish settlers and German immigrants dry-farmed grain and raised cattle. The most recent feature of the valley’s agricultural evolution is the stunning sight of dappled green vineyards adjoining grain fields of burnished gold.

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Viticulture

The valley’s unique combination of weather, soil and topography is perfect for growing Region III grapes, including Cabernet Sauvignon, Cabernet Franc, Syrah, Grenache, Mourvedre, Sangiovese, Tempranillo, Marsanne, Rousanne, Viognier and several Iberian varietals. Although not strictly Region III grapes our growers have also done well with Chardonnay, Merlot, Pinot Grigio, Zinfandel and Sauvignon Blanc. Local wine-makers agree that some of the best Bordeaux and Rhone-style grapes on the Central Coast are grown here.

See more information at : http://www.savvga.org/index.php?page=san_antonio_valley.htm&menuid=list2

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