# Santa Lucia Highlands Wine Artisans > Discover world-class Pinot Noir and Chardonnay from California's premier wind-swept appellation. Sun, Wind & Wine Curated index: https://www.santaluciahighlands.com/llms.txt XML sitemap: https://www.santaluciahighlands.com/sitemap-index.xml --- # Accessibility Statement > SLHWA is committed to digital accessibility for all visitors. Learn about our standards and how to contact us for support. Santa Lucia Highlands Wine Artisans is committed to ensuring that our website is accessible to everyone, including individuals with disabilities. We strive to provide an inclusive digital experience that allows all users to access our content and services effectively. Our Commitment We are dedicated to maintaining compliance with the Web Content Accessibility Guidelines (WCAG) 2.1 Level AA standards. Our ongoing efforts include: Ensuring proper color contrast ratios for text readability Providing alternative text for images and media Implementing keyboard navigation support Using semantic HTML structure and proper heading hierarchy Ensuring forms are properly labeled and accessible Accessibility Features Our website includes several accessibility features designed to improve usability: Responsive design that works across devices and screen sizes Clear, consistent navigation structure Skip-to-content links for screen reader users Descriptive link text that provides context Compatibility with assistive technologies Third-Party Content While we strive to ensure accessibility across our entire website, some content may be provided by third parties. We work with our partners and vendors to encourage accessible practices and are continuously working to improve the accessibility of all content on our site. Feedback and Support We welcome feedback on the accessibility of our website. If you encounter any accessibility barriers or have suggestions for improvement, please contact us: Email: info@slhwa.com Phone: (831) 455-9990 We will make every effort to respond to accessibility feedback within 5 business days and work toward a solution that makes our content accessible to you. Ongoing Improvements Accessibility is an ongoing process, and we are committed to continually improving the user experience for all visitors. We regularly audit our website for accessibility compliance and update our practices to meet evolving standards and user needs. This accessibility statement was last updated on September 2019 . --- # Artisans > Discover the wineries of the Santa Lucia Highlands, from multi-generation ranches to boutique cellars across Monterey Wine Country and California. Plan Your Visit to Monterey Wine Country While You're Here The event ends. The region doesn't. Hike Point Lobos at first light, where the cypress grows sideways from a century of wind off the water. Spend the afternoon wine tasting, from sunlit rooms in the village to vineyard patios with the hills running to the horizon. Close the day over Monterey Bay seafood and produce pulled from the valley floor that morning. Stay longer. Map your own tasting route, follow our picks for where to eat and sleep, and build the trip you actually want. Explore our Interactive Map Wine Artisans Santa Lucia Highlands Wineries & Growers The Santa Lucia Highlands anchors a community of growers, winemakers, and wineries producing some of California's most celebrated cool-climate wines. We call ourselves the Santa Lucia Highlands Wine Artisans. Our members range from multi-generation farming families to boutique Santa Lucia Highlands wineries crafting a few hundred cases a year. Many have tasting rooms in Monterey Wine Country, and you can also find our wines poured across the state. Explore the artisans behind the wines and plan your visit. --- # Climate, Wind & Geography > Why the Santa Lucia Highlands is a distinctive cool-climate wine regions in California,and how fog, wind, and unique soil shape every glass of wine. Explore the Vineyards See how elevation, aspect, and exposure differ across the Santa Lucia Highlands. View Vineyard Map The Climate The Santa Lucia Highlands pairs abundant sunshine with a genuinely cold growing season — a combination almost nothing else in California can claim. The source sits just offshore. One of the world's largest submarine canyons lies at the mouth of Monterey Bay, and its 300 cubic miles of cold, deep-sea water drive the fog and maritime winds that funnel into the vineyards nearly every day, at nearly the same time. That daily rhythm is what shapes the wine. Budbreak comes early, and the long, slow stretch to an October harvest is the whole point. Cool foggy mornings provide that extra bit of moisture in an arid region — just 10-12 inches of rainfall in the Highlands each year — less than half what most cool-climate wine regions receive. Daily driving winds shut down the vines, allowing them to slowly build just enough sugar and hold acid at once, instead of trading one for the other. It also makes this place dependable. Without spring frost scares or harvest-threatening fall rains, there’s a — a steady rhythm, vintage after vintage, even as the climate grows less predictable everywhere else. The result is wine with both richness and tension, generous on release and structured enough to age for years. Sunshine floods the Highlands while cold maritime air pushes in daily from Monterey Bay — the tension between the two is what makes this one of California's most distinctive cool-climate AVAs. The Wind Every afternoon during the growing season, almost without exception, wind pushes south through the appellation from the cold waters of Monterey Bay. It starts mid-afternoon and runs past dusk, with 10 to 15-mile-per-hour winds and gusts up to 25 miles per hour. That wind isn't just cooling the vineyard. It's changing the fruit. The vines react to stress; grape skins thicken and accumulate carbon, which concentrates phenolics and deepens flavor. It also pauses photosynthesis for hours every day, shortening growth and sugar development, while lengthening the season overall. The Santa Lucia Highlands end up with a longer total growing season than most cool-climate regions, and a slow, even march to harvest, without the threat of fall rains. The Geography The Santa Lucia Highlands sits on the south-eastern face of the Santa Lucia mountain range in Monterey County, steep benchland terraces rising above the Salinas Valley floor to elevations from 100 to 1,700 feet. Decomposed granite runs through the soils, often with shale or schist — thin, rocky ground that yields little and gives that little real concentration and a characteristic minerality. It's east-facing for a reason that matters: the vines catch morning sun, then the afternoon wind and fog roll in to do their work. The land itself is what makes the climate system land where it does. How Cool Climate Affects the Vineyards in Monterey Sun, Wind & Geography Multiple environmental forces shape the Santa Lucia Highlands, and they work together every single day. These vineyards in Monterey are one of the few places in California where abundant sunshine meets a genuinely cold growing season — not by luck, but by geography. An offshore canyon, cooling fog and relentless afternoon winds, and a steep granite benchland aren't separate facts about this appellation. They're a single system. Together, they create a consistently cool growing environment that stretches the season out, and gives the fruit the time it needs to develop flavor without losing its nerve. --- # Contact Us > Contact the Santa Lucia Highlands Wine Artisans for general inquiries, membership, events, and media requests. Santa Lucia Highlands Wine Artisans Get in Touch For general inquiries, membership information, event partnerships, or media requests, please reach out to us at the email below. We're a small team and we read every message. info@santaluciahighlands.com The Santa Lucia Highlands Wine Artisans is a 501(c)(3) not-for-profit trade association with more than 50 growers and associate members across California, dedicated to elevating the presence and awareness of the region's celebrated vineyards and wines. Contact Us We'd love to hear from you. --- # Discover Santa Lucia Highlands > Explore the Santa Lucia Highlands AVA, the Monterey wine region where granite terraces, marine wind, and fog shape unique Pinot Noir and Chardonnay. Why SLH Is Different The Santa Lucia Highlands AVA is California wine country on its own terms. Ancient granite terraces rise from the Salinas Valley floor into some of the most demanding winegrowing terrain in the state. It offers steep, wind-battered benchlands where thin soils and abundant sunshine meet the cold marine breath off Monterey Bay. The result is lingering morning fog and afternoon wind that stretches the growing season long, slow, and cool. This is Pinot Noir and Chardonnay with a tension and energy that neighboring AVAs simply can't replicate. The farming families who recognized this land's potential generations ago are still here. So are the celebrated winemakers who keep making the drive to source their fruit. AVA Facts at a Glance Growers 28 Vineyards 45 Acres 4,500 Varietals 16 Where the Pacific Shapes Every Vintage Climate, Wind & Geography Abundant sunshine. Genuine cool climate. The paradox is real, and it's what makes SLH wines unlike anything else in California. Read More Pinot, Chardonnay, and the Rest of the Story In The Glass Cool nights, long days, and relentless wind build wines with tension and energy, bright acidity yet depth, structured and age-worthy, and delicious from the first pour. Read More Generations on This Land History & Heritage The names on the labels are the names on the mailboxes. Multi-generational farming families shaped these vineyards before the appellation had a name. And they're still here. Read More Farming for the Next Generation Sustainability These families aren't farming for this vintage. They're farming for the next hundred years, and their land stewardship reflects it. Read More Make a Trip of It While You're Here Monterey Wine Country has more to offer than a single afternoon. Pair your event with a few days among the vineyards and tasting rooms where Santa Lucia Highlands wines are poured — we've mapped the routes, vetted the tables, and made it easy to plan your own escape. Plan Your Visit What is the Santa Lucia Highlands AVA About Us --- # Events > From festivals under coastal sun, intimate cellar dinners, and fun winery events, the Monterey wine region comes alive with unique experiences. Plan Your Visit to Monterey Wine Country While You're Here The event ends. The region doesn't. Hike Point Lobos at first light, where the cypress grows sideways from a century of wind off the water. Spend the afternoon wine tasting, from sunlit rooms in the village to vineyard patios with the hills running to the horizon. Close the day over Monterey Bay seafood and produce pulled from the valley floor that morning. Stay longer. Map your own tasting route, follow our picks for where to eat and sleep, and build the trip you actually want. Plan Your Visit Santa Lucia Highlands Wine Events The most pourable calendar in Monterey Wine Country Santa Lucia Highlands wine events happen where the fruit is farmed and wherever it travels — in the vineyards, on the crush pads, at tasting rooms on our local wine trails and across California. Join us for festival weekends, intimate dinners, live music events, release parties, and more. The SLH Wine Artisans don't do off-season. --- # Getting Here > Directions, airports, and travel tips for visiting the Santa Lucia Highlands wine region in Monterey County, California. Driving to the Highlands By Car The Santa Lucia Highlands is located along the western edge of the Salinas Valley in Monterey County, easily accessible from Highway 101. Most vineyards and tasting rooms are along or near River Road between Soledad and Gonzales. Nearest Airports By Air Monterey Regional Airport (MRY) is the closest airport, just 30 minutes from the heart of the appellation. San Jose International (SJC) and San Francisco International (SFO) offer more flight options and are an easy drive south. Plan Your Route Visit Monterey Wineries Explore four curated Monterey wine trails along River Road in Salinas Valley below the Santa Lucia Highlands, throughout Carmel Valley, and beyond. Discover Wine Trails Getting Here Visit Monterey Wineries Just minutes from Carmel, Monterey, and the California coast. --- # History & Heritage > Some of the farming families in SLH existed before California was even an idea. Read their stories, their history and why this matters to the vines today. More to Discover View All In 1769, sixteen-year-old José María Soberanes arrived in the Salinas Valley as part of the Portola Expedition — the first organized overland exploration of Alta California. He surveyed the fog-wrapped slopes of the Santa Lucia Mountains, the fertile valley floor below, and the churning Pacific coast at what would become Monterey. He never left. Married in Carmel, José Soberanes spent the rest of his life in Monterey County. His son Feliciano's bust still stands in the Soledad Mission today. A century later, a second wave of settlers arrived — Swiss-Italian farmers, many from the Alpine canton of Ticino, who had made their way through northern California in the mid-19th century, initially as dairy farmers. Hardworking and pragmatic, they looked at the Salinas Valley and the fog-cooled slopes above it and saw exactly what the Spanish had seen before them: land worth staying for. The Stafford House, a weathered Queen Anne mansion, has long defined the skyline above the valley floor — and earned its place on Wrath's labels. Swiss-Italian farmers ... looked at the Salinas Valley and the fog-cooled slopes above it and saw exactly what the Spanish had seen before them: land worth staying for. The families they built are still here. More than 250 years after José Soberanes first walked this soil, his descendants — the Bianchi family — honorably reclaimed Cortada Alta Vineyard in 2022. Third- and fourth-generation farmers Matt and Zach Panziera, now manage and farm that same hillside their ancestors first surveyed as part of a colonial expedition. "Our family is so grateful to be able to passionately produce quality grapes on the historical land from our family roots," they have said. The Soberanes name also lives in the vineyard that Gary Pisoni and Gary Franscioni planted together — Soberanes Vineyard, just thirty miles as the crow flies from the Monterey Bay José Soberanes marveled at in his own day. Generations of families, like the Pisonis and Franscionis, continue the legacy of stewardship in these historic vineyards. The Pisoni story, one of the most recognizable California wine families, is a thread that runs through it all. When Gary Pisoni's great-grandfather Geremiah Pura left Switzerland for California in 1868, the state was still a teenager. Geremiah's descendants, his grandson Eddie Pisoni and wife Jane, helped transform the Salinas Valley into what became known as the "salad bowl," growing lettuces and vegetables on the valley floor. Then came Gary, who had a different idea: he wanted to plant grapes on the rugged hillsides above the farm. His father vigorously opposed it. According to family lore, his mother secretly financed her son as he drilled five dry holes before finally hitting water for irrigation. In 1982, Gary Pisoni planted his first vineyard in the highlands. The rest, as they say, is Pinot Noir. The Franscionis have been part of this landscape since the late 1880s — part of a broader diaspora of Swiss-Italian farmers, many from the Alpine canton of Ticino, who settled throughout northern California in the mid-19th century, initially as dairy farmers. Gary Franscioni, like his father before him, grew up farming alongside the Pisonis in the Salinas Valley. The two Garys' handshake agreement over a glass of Pinot Noir led to the planting of Garys' Vineyard — one of the most celebrated sites in the appellation. Scott Caraccioli, owner of Caraccioli Wines, holds a glass of wine in a cellar in SLH, Monterey County. The Caraccioli family shares a similar arc. Four generations of California farming, originally as produce growers in the Salinas Valley, led Scott Caraccioli to Escolle Vineyard in the Santa Lucia Highlands — an extreme cool-climate site where Caraccioli Cellars now produces some of the region's most distinctive sparkling wines. These families farmed row crops, raised dairy cattle, grew lettuce on the valley floor, and tended avocado groves and lemon orchards higher in the highlands before a single grape vine was planted here. That diversification wasn't a marketing strategy. It was survival — the kind of economic resilience that keeps land in a family across generations when any single crop has a bad year. California Historical Timeline California Wine History Centuries of California wine history can be traced back to the Santa Lucia Highlands, pioneering growers, and the families behind one of California’s most celebrated coastal wine regions. Learn more about California wine history Deep Roots: The Farmers Who Started It All California Wine Families Some of the families farming the Santa Lucia Highlands today were here before California was a state. Some were here before California was even an idea. --- # Home > Santa Lucia Highlands is Monterey Wine Country's anchor appellation — marine winds, ancient soils, generations of farming. Come pour yourself in. Discover Santa Lucia Highlands Monterey Wine Country A narrow mountain bench above the Salinas Valley where marine winds, ancient soils, and multi-generational farming converge — where Pinot Noir and Chardonnay find one of their most demanding homes in California. Shaped by Wind. Farmed by Generations. The Santa Lucia Highlands AVA The Santa Lucia Highlands rises from the rich, fertile Salinas Valley floor—known as the Salad Bowl of the World—in a series of ancient terraced benchlands shaped by granite-laced soils, relentless afternoon winds, and a growing season stretched long and cool by marine influence from Monterey Bay. The Santa Lucia Highlands earned AVA recognition in 1991 and, for more than three decades, built its reputation as California's premier cool-climate winegrowing region and a powerhouse for Pinot Noir. Legacy farming families have worked this rugged landscape for generations — many of them long before the appellation had a name. The wines reflect that history: structured, site-driven Pinot Noir and Chardonnay built on place, not formula. No gatekeeping. No $75 tasting flights. Just great wine and the people who make it. By the Numbers Acres of Appellation 22,000 Feet of Elevation 1,650 AVA Established 1991 Miles of Ridgeline 18 Meet The Wine Artisans Who We Are The Santa Lucia Highlands is a place, but it’s also a people. Our community of growers and winemakers has spent generations coaxing something extraordinary from demanding terrain. Our vineyards are the soul of Monterey wine country. But the reach of our grapes tells its own story. These wind-sculpted grapes are coveted by celebrated producers from Sonoma and Napa to Santa Barbara — and when the best in California keep making the drive, that says everything. Read More More to Discover Continue Exlporing Read More --- # In The Glass > Discover the wines of Santa Lucia Highlands, California's most acclaimed cool-climate Pinot Noir and Chardonnay, plus Gamay, Riesling, and sparkling. Taste With Us Monterey Wine Country is waiting The Santa Lucia Highlands sit an hour south of Silicon Valley and a world away from it. Come pour with the people who farm here. Plan Your Visit In The Glass Cool-Climate Pinot Noir and Chardonnay Santa Lucia Highlands Pinot Noir and Chardonnay among California's finest, alongside an expanding range of varietals the wind and fog make possible. Think Gamay, Riesling and sparkling wines. From Land to Glass Cool-Climate Pinot Noir and Chardonnay The reason behind every glass is the weather. As southern Monterey County and Paso Robles warm each afternoon, a vacuum effect draws cool air down from Monterey Bay, and the stiff afternoon wind makes the warmest part of the day shorter than in most other cool-climate regions on the Pacific Coast. Fog settles in at night and lingers into the morning, and the growing season runs long — harvest can trail the rest of the state by up to six weeks, letting fruit ripen slowly and evenly while holding its acidity. Low-fertility soils and constant wind stress the vines into small, thick-skinned berries are the source of the structure and depth that define the wines in Santa Lucia Highlands. The result is vibrant wines with electric acidity, layered depth, and real energy — delicious the day you open them, built to evolve for years. This isn't just terroir. It's a force of nature you can taste. Energy and Depth in One Glass What You’ll Taste The wines carry a signature you can taste before you can name it: energy and lift, bright natural acidity, fruit that arrives fully ripe and yet never loses its tension. Depth and structure on one hand, freshness and drive on the other — a combination that is notoriously difficult to hold in a single glass. Santa Lucia Highlands wines hold it routinely. That tension is the appellation's fingerprint you can always taste. Santa Lucia Highlands Pinot Noir The Flagship Our cool-climate Pinot Noir is among the most sought-after in California. It is praised for richness, silky texture, vibrant red fruit, subtle earthiness, and warm spice — dark cherry and raspberry layered with earth, spice, and floral complexity, carried on the vibrant, mouthwatering acidity that defines the appellation. The afternoon wind changes the structure of the grape skins, where wine gets nearly all of its flavor. The long season allows for full phenolic ripening before sugars (read alcohol) get too high, building color and structure while keeping distinctly accessible deliciousness. The state's most prestigious labels source fruit here, and Wine Spectator consistently rates the appellation's Pinot Noir among the best of the vintage, year after year. This is the region that helped define California cool-climate Pinot Noir. Chardonnay Equally Remarkable SLH Chardonnay offers a compelling balance of tropical richness and mineral-driven precision. The wines display layers of citrus, stone fruit, and subtle oak influence, underpinned by the vibrant acidity that the cool climate preserves. From lean and crisp to opulent and complex, the diversity of expressions across the appellation reflects the range of elevations, exposures, and soil types that make the Highlands so distinctive. Other Varietals Beyond the Flagship While Pinot Noir and Chardonnay dominate the landscape, a growing number of producers are exploring Syrah, Riesling, and other cool-climate varieties that thrive in the Highlands. These wines offer another window into the appellation's versatile terroir — from peppery, savory Syrah to aromatic, racy Riesling. --- # Join the List > Sign up for the SLH Lowdown newsletter to regional event invites, winery tasting offers, SLH news, and travel tips across Monterey wine country. Get The Lowdown Stay Connected No noise, just the good stuff. Twice per month, you'll receive regional event invites, winery tasting offers, SLH news, and travel tips across Monterey wine country. The insider scoop you didn't know you needed. Harvest dispatches & vintage previews Early access to Sun, Wind & Wine Festival tickets Journal highlights Winery offers & tasting room specials Insider travel tips from the locals --- # Journal > Dispatches from the vineyard: Harvest notes, winemaker profiles, and the stories behind Santa Lucia Highlands wines—straight from the fog line. Don't miss a pour. Monthly access to exclusive tastings, harvest events, and limited winery offers across Monterey wine country. The insider scoop you didn't know you needed. Travel Tips Event Invitations Tasting Offers The Highlander Stories Behind Santa Lucia Highlands Grab a glass. The Highlander blog is where we serve up the good stuff from Santa Lucia Highlands: What's happening in the vineyard, who's making the wine, where to go when you visit, and the stories behind Santa Lucia Highlands that don't fit on a tasting note. --- # News > Before you visit, see what they're saying. Press coverage, member news, and updates from the Santa Lucia Highlands. In the News Santa Lucia Highlands The Highlands stay busy. Here's what's pouring, what's making headlines, and what's worth the drive this season — from member wineries, tasting rooms, and the press that can't stop writing about our Pinot. --- # Partners > Associate members, tourism partners, and sponsors supporting the Santa Lucia Highlands Wine Artisans. We are grateful to our partners and sponsors for their contributions and support. Become a Member Learn about the benefits of grower and winery membership with the Santa Lucia Highlands Wine Artisans. Contact Executive Director, Gwen McGill, gwen@santaluciahighlands.com, for more information. Thank You to Our Partners Our Community The Santa Lucia Highlands Wine Artisans is a 501(c)(6) not-for-profit trade association. Our associate members, tourism partners, and sponsors play a vital role in supporting the events, educational programs, and promotional efforts in the region and across the world. Interested in partnering with us? We welcome collaborations with industry partners, hospitality, tourism organizations, restaurants, and others who share our passion for the Monterey County wine community. Partners We're grateful to the partners who support our mission to elevate the Santa Lucia Highlands. --- # People > Meet the passionate growers and winemakers behind Santa Lucia Highlands' world-class Pinot Noir and Chardonnay. Discover the authentic people shaping our wines. Meet the Makers Santa Lucia Highlands WINE ARTISANS The hands behind Santa Lucia Highlands wines. Meet the growers and winemakers who farm, ferment, and tend this appellation row by row. --- # Privacy Policy > Explore Santa Lucia Highlands wines from 59 family estates. Cool-climate Pinot Noir, Chardonnay & Syrah grown at 1,200–2,200 ft above the Salinas Valley. Santa Lucia Highlands Wine Artisans ("SLHWA," "we," "us," or "our") is committed to protecting your privacy. This Privacy Policy explains how we collect, use, disclose, and safeguard your information when you visit our website, attend our events, or interact with our services. Information We Collect We may collect the following types of information: Personal Information: Name, email address, phone number, mailing address, date of birth (for age verification), and payment information when you register for events, join our mailing list, or make purchases. Usage Information: IP address, browser type, device information, pages visited, and interactions with our website through cookies and similar technologies. Communication Information: Records of your communications with us, including emails, phone calls, and event feedback. How We Use Your Information We use your information to: Provide and improve our services, events, and website functionality Process registrations, payments, and deliver requested services Send newsletters, event notifications, and promotional communications Comply with legal obligations and verify age for alcohol-related content Analyze website usage and improve user experience Information Sharing and Disclosure We may share your information with: Member wineries and vineyards for event coordination and wine education purposes Service providers who assist with website hosting, payment processing, email marketing, and event management Legal authorities when required by law or to protect our rights and safety We do not sell your personal information to third parties for their marketing purposes. California Consumer Privacy Rights If you are a California resident, you have specific rights under the California Consumer Privacy Act (CCPA) and California Privacy Rights Act (CPRA): Right to Know: You can request information about the categories and specific pieces of personal information we collect, use, disclose, and sell. Right to Delete: You can request deletion of your personal information, subject to certain exceptions. Right to Correct: You can request correction of inaccurate personal information. Right to Opt-Out: You can opt-out of the sale or sharing of your personal information for targeted advertising. Right to Non-Discrimination: We will not discriminate against you for exercising your privacy rights. To exercise these rights, contact us at privacy@slhwa.com or call (831) 455-9300. We will verify your identity before processing requests. Data Security and Retention We implement appropriate technical and organizational measures to protect your personal information. However, no method of transmission or storage is 100% secure. We retain your information only as long as necessary to fulfill the purposes outlined in this policy or as required by law. Cookies and Tracking Technologies Our website uses cookies and similar technologies to enhance your experience, analyze usage, and deliver targeted content. You can control cookie preferences through your browser settings, though some website functionality may be limited if you disable cookies. Third-Party Links Our website may contain links to third-party websites. We are not responsible for the privacy practices of these external sites and encourage you to review their privacy policies. Children's Privacy Our services are not intended for individuals under 21 years of age. We do not knowingly collect personal information from minors. If we become aware of such collection, we will delete the information immediately. Changes to This Policy We may update this Privacy Policy periodically. Changes will be posted on this page with an updated effective date. We encourage you to review this policy regularly. Contact Information For questions about this Privacy Policy or to exercise your privacy rights, contact: Santa Lucia Highlands Wine Artisans info@santaluciahighlands.com --- # Purchase Grapes > Grapes for sale and wanted from Santa Lucia Highlands growers and wineries. Browse current listings and contact sellers directly. --- # Stewardship, Sustainability & Community > Santa Lucia Highlands sustainable vineyards are farmed by families a century deep — building soil, conserving resources, and protecting land that outlasts them. What Vineyard Sustainability Looks Like Here Stewardship in the Santa Lucia Highlands AVA is less a program than a habit — the daily, unglamorous work of leaving the ground better than you found it. It shows up in the details. At Pisoni, an on-site insectary planted entirely with native species draws parasitic wasps, hoverflies, and ladybugs that keep pests in check without spraying. At McIntyre, that means regenerative farming, biochar worked into the soil to sequester carbon and build fertility, owl boxes, restored ravines left wild for habitat, and milkweed planted for monarchs. At Talbott, it is cover crops and a four-row tractor that cuts the number of passes through the vineyard — fewer emissions, less soil compaction — improvements one winemaker there describes as generationally minded, not quick fixes. At Scheid, the same wind that shapes the fruit runs the winery: a 400-foot wind turbine generates all the power for their winemaking and bottling, plus feeds surplus to roughly 125 local homes. Growers follow a range of vineyard sustainability programs, such as Sip Certified or California Sustainable Winegrowing Alliance’s Certified California Sustainable Winegrowing, because they know the land will outlast them. They build soil they won't see mature, plant habitats that pay off in decades, and choose the slower, more impactful options because their name is on the ranch. And their children's will be too. Community A region farmed by the same families for generations is, by definition, a community before it is an industry. Garys' Vineyard — now considered one of the most acclaimed sites in Monterey County — began as a handshake between two men whose parents were friends and who grew up farming alongside each other. That partnership has since passed to their four sons, the farming legacy carried into the next generation. The Santa Lucia Highlands Wine Artisans exist to extend that same spirit outward by sharing knowledge between growers, raising the whole appellation rather than any single label, and keeping the people who work this land at the center of the story. Learn More About Our Work Read the journal for the latest stories on sustainability efforts, community partnerships, and the people behind them. Read the Highlander More to Discover View All Before the Santa Lucia Highlands was a wine region, it was farmland. For many of the families here, it still is, in the deepest sense. Spanish missionaries planted the first wine grapes, but for a century this was dairy and vegetable country. Swiss-Italian immigrants arrived in the Salinas Valley in the early 1900s and raised dairy cows and row crops for decades before future generations recognized what their land's rocky soils and persistent fog and wind could do for ultra-premium wine. When these families plant a new vineyard together with an eye on sustainability, they describe it as the continuation of something their ancestors have done in this valley for over one hundred years. That timeline changes how a person farms. Our pioneers believe that generational family farming is the ultimate long game, with a deep focus on the future, on preserving the land and taking care of the people who work it. The Santa Lucia Highlands Wine Artisans are all farmers, and the region's strength is its multi-generational families. The wine is the visible part. Keeping the land sustainable and viable for the next generation to steward it is the underlying goal. Vineyard Sustainability, Stewardship & Community About Santa Lucia Highlands The land here has been farmed for over a century. The people who farm it intend for that to continue. --- # Terms of Service > Santa Lucia Highlands Wine Artisans terms of service. Welcome to the Santa Lucia Highlands Wine Artisans website. These Terms of Service ("Terms") govern your use of our website located at santaLuciaHighlands.com (the "Service") operated by Santa Lucia Highlands Wine Artisans ("us", "we", or "our"). 1. Acceptance of Terms By accessing and using this website, you accept and agree to be bound by the terms and provision of this agreement. If you do not agree to abide by the above, please do not use this service. 2. Use License Permission is granted to temporarily download one copy of the materials on Santa Lucia Highlands Wine Artisans' website for personal, non-commercial transitory viewing only. This is the grant of a license, not a transfer of title, and under this license you may not: Modify or copy the materials Use the materials for any commercial purpose or for any public display Attempt to reverse engineer any software contained on the website Remove any copyright or other proprietary notations from the materials 3. 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Governing Law and Jurisdiction These Terms and conditions are governed by and construed in accordance with the laws of California and you irrevocably submit to the exclusive jurisdiction of the courts in that State or location. 12. Privacy Policy Your privacy is important to us. Please review our Privacy Policy, which also governs your use of the Service, to understand our practices. 13. Contact Information If you have any questions about these Terms of Service, please contact us at info@santaluciahighlands.com. --- # Timeline > Explore California wine history through the Santa Lucia Highlands — where multi-generational farming families craft Pinot Noir, Chardonnay, and Syrah. Monterey Wine & the Santa Lucia Highlands California Wine History Centuries of California wine history can be traced back to the Santa Lucia Highlands, pioneering growers, and the families behind one of California’s most celebrated coastal wine regions. Discover the rich California wine history behind Monterey wine country and the Santa Lucia Highlands. This timeline traces centuries of culture, agriculture, innovation, and the California wine families who helped define one of the state’s most distinctive growing regions. A Land With Deep Roots The First Stewards For thousands of years, the Monterey Peninsula, Salinas Valley, and Santa Lucia Range were home to the Rumsen Ohlone, Esselen, Salinan, and Chalon peoples. Through trade, seasonal migration, and a deep understanding of the region's rivers, forests, coastlines, and climate, they shaped and stewarded this landscape long before European settlement. 4500 BCE – 1769 The First Expedition José María Soberanes arrived in the Salinas Valley with the Portolá Expedition, the first organized overland exploration of Alta California. Drawn to the fog-shrouded Santa Lucia Mountains and fertile valley below, he made the region his home. His son Feliciano's bust still stands in the Soledad Mission today. The family name endures in the land itself. The Spanish established Monterey in 1774, and by 1777 it had become the capital of Alta California — the region's political, military, and commercial center and its only official port of entry. 1769 Spanish Missions — The Vine Takes Root The story of wine in Monterey County begins with the Franciscan missions. Friars carried cuttings of Vitis vinifera north through Mexico, the variety that would come to be known as the Mission grape. In 1791, Mission Nuestra Señora de la Soledad was founded just a mile from today's Santa Lucia Highlands. Grapevines took root in the valley that would, two centuries later, become some of California's most celebrated wine country. 1770–1791 The Rancho — Land Worth Staying For Under Spanish and then Mexican rule, the Salinas Valley was divided into vast land grants — ranchos spanning tens of thousands of acres. Cattle grazed the open benchlands. Small irrigated plots grew grain and vegetables to feed mission communities. The slopes above the valley floor, fog-cooled and wind-swept, went largely unfarmed — but not unnoticed. The bones of the land were already speaking to those who would listen. 1820s–1840s The Grain Years Begin California's statehood brought a new wave of settlers to the Salinas Valley. Rancheros subdivided their lands as drought, debt, and the Homestead Act opened the valley floor to incoming farmers. Wheat and barley took hold first, were harvested by hand, and shipped from Moss Landing by steamship to a state hungry for food. By the mid-1860s, thousands of acres had been put into grain production. 1850s–1860s Salinas Connected The Southern Pacific Railroad reached Salinas in 1872, fundamentally reshaping what could be grown and how far it could travel. Farmers could now reach markets in San Francisco and beyond with perishable crops. The valley began its transformation from a dry-farming grain economy to something far more intensive — and far more valuable. 1872 The Families Who Would Stay Swiss-Italian immigrants, many from the canton of Ticino, arrived in Monterey County as dairy farmers and gradually acquired land across the Salinas Valley and the benchlands that would become the Santa Lucia Highlands. Families including the Pisonis, Franscionis, and Caracciolis put down roots here in the early 1900s, eventually creating new agricultural legacies in the wine industry. 1880s–1900s The Spreckels Era — Sugar Beets Sweeten the Valley In 1897, Claus Spreckels built a sugar beet refinery near Salinas that would grow into the largest of its kind in the world — processing more than 3,500 tons of sugar beets per day at its peak. The operation transformed irrigation technology in the valley, drilling deep wells and engineering water delivery systems that made intensive agriculture on this scale possible. 1897 The Salad Bowl Takes Shape The first wagonload of lettuce shipped from the Salinas Valley in 1916. By 1931, improved refrigeration put Monterey County at the center of the American produce industry. Twenty thousand refrigerated rail cars of lettuce a year were bound for tables across the country from Monterey. The Salinas Valley became known as the Salad Bowl of the World. The families farming these fields, including many who would later plant grapevines in the Santa Lucia Highlands, built the economic roots that make multi-generational land ownership possible. 1916–1930s The Valley Reinvents Itself As dairying declined after World War II, farmers shifted to vegetables. Broccoli acreage expanded from 6,000 acres in 1951 to 24,000 by 1971. Cauliflower, celery, and strawberries followed. In the early 1960s, the first lemon orchards were planted on the valley's western hillsides. Commercial lemon plantings surged in the 1980s and 1990s alongside grapevines in the Santa Lucia Highlands. 1950s–1970s Believing in Bordeaux In the early 1960s, investors and growers arrived in Monterey County armed with the most authoritative viticulture science of the era: the Winkler Index, the definitive system for classifying wine regions by climate. Monterey's numbers looked promising. Much of the Salinas Valley is registered as Region II and III, the same range as Bordeaux. The conclusion seemed clear: plant Cabernet Sauvignon, and Monterey would become California's next great wine region. Tens of thousands of acres went in. The Winkler study proved to be wrong. Cabernet Sauvignon and Merlot struggled to ripen. The wine region wasn't Bordeaux. It was something colder, wilder, and ultimately more interesting. 1960s Pioneers Plant Their Flags Early visionaries recognized the potential of the windswept benchlands above the Salinas Valley. Jerry McFarland and Phil Johnson planted Pinot Noir and Chardonnay at Sleepy Hollow, La Reina, and La Estancia vineyards. In 1973, Rich Smith established Paraiso Vineyard, and in 1979, Nicky Hahn purchased Smith & Hook Vineyard. These pioneers laid the foundation for the Santa Lucia Highlands' reputation for world-class Pinot Noir and Chardonnay. 1970s–1979 The Highlands Draws California's Best The Highlands attracts California's top winemakers who see potential in the region for coast-cooled Pinot Noir. 1980s Pisoni Vineyard Established Gary Pisoni, the son of Swiss-Italian immigrants who began farming vegetables in the Salinas Valley in 1952, plants his legendary vineyard at 1,300 feet — one of the highest-elevation vineyards in the Santa Lucia Highlands — using budwood sourced from Burgundy. The steep, terraced hillside will become one of the most sought-after sources of Pinot Noir in California. Critics call Pisoni Vineyard "some of the most highly sought in California" and "Grand Cru terroir in the Santa Lucia Highlands." Pisoni puts the remote wine region on the map. 1982 Dan Lee Returns to His Roots Dan Lee, a Central Coast native, and his wife, Donna, founded Morgan Winery and made their first wines from Santa Lucia Highlands grapes. Their very first Monterey Chardonnay won a Gold Medal at the Los Angeles County Fair, a decade before Santa Lucia Highlands became an official AVA. Fourteen years later, they purchased a hillside in the Santa Lucia Highlands and planted the Double L Vineyard. Double L would later become the SLH's first organic-certified vineyard. 1982 Monterey County AVA Monterey County becomes an officially designated American Viticultural Appellation. 1984 McIntyre Vineyards Founded in SLH Steve McIntyre came to the Highlands first as a winemaker at Hahn. Realizing how much he preferred sunshine to the wet cellar, he purchased an abandoned vineyard in the heart of the Santa Lucia Highlands and founded McIntyre Estate in 1987. The 80-acre property, first planted in 1973, remains home to some of the region's oldest Pinot Noir and Chardonnay vines. McIntyre would later be named California Wine Grape Grower of the Year. 1987 Napa Valley Takes Notice Chuck Wagner of Caymus Vineyards, one of Napa Valley's most notable wine families, planted Chardonnay in the Santa Lucia Highlands and founded Mer Soleil, helping elevate the region's profile. That same year, Robert Mondavi Winery leased 800 acres of the Bianchi Bench, planting Pinot Noir and Chardonnay and bringing another major Napa Valley name to the appellation. 1988 A Name for the Highlands After years of effort by local growers and winemakers, including Barry Jackson, Rich Smith, and Nicky Hahn, the Santa Lucia Highlands was officially recognized as an American Viticultural Area. The designation affirmed the region's unique growing conditions and established its identity as one of California's premier cool-climate wine regions. 1991–1992 Garys' Vineyard Established Childhood friends of Swiss-Italian descent, Gary Franscioni and Gary Pisoni plant 50 acres of Pinot Noir and Syrah on a shared parcel — a handshake partnership that began in 1996 and whose name honors both men equally. Garys' Vineyard will become one of the appellation's most celebrated addresses, its fruit sought by some of California's most acclaimed winemakers. 1997 Accolades Pour In 1990s onward Santa Lucia Wine Artisans Founded Growers and winemakers form the Santa Lucia Highlands Wine Artisans, a not-for-profit association dedicated to promoting the region's grape growers and wine producers and maintaining the highest standards of quality. 2006 Sparkling Wine Earns Its Place in the SLH The Caraccioli family founded Caraccioli Cellars to craft world-class méthode champenoise sparkling wine, enlisting renowned Champagne Louis Roederer winemaker Michel Salgues and planting the Escolle Vineyard two years later. Today, under fourth-generation General Manager Scott Caraccioli, the winery has earned six Best U.S. Sparkling Wine and Best California Sparkling Wine titles at the London-based Champagne & Sparkling Wine World Championships. 2006 Sustainability in Practice Launched The Santa Lucia Highlands embraced SIP (Sustainability in Practice) Certified, a rigorous third-party program built on the principle that great wine and responsible farming are inseparable. Steve McIntyre's McIntyre Estate Vineyard in the Santa Lucia Highlands is among the first properties in the appellation to earn the designation. 2008 Santa Lucia Highlands Grand Cru Vineyard Talbott's Sleepy Hollow Vineyard, located in the Santa Lucia Highlands, was named one of California's Grand Cru vineyards by Wine Enthusiast in 2016. 2016 California's Greatest Chardonnay Vineyards Soberanes Vineyard was featured in Wine Spectator, highlighting California's Greatest Chardonnay Vineyards in July 2023. 2023 A Goldilocks Vintage Near-perfect growing conditions deliver one of the finest vintages in the appellation's history. Winemakers declare it a benchmark year — the harvest that will define the decade. 2025 --- # Trade & Media > Press kit, logos, photos, vintage charts, and trade resources for the Santa Lucia Highlands Wine Artisans. Get in Touch For trade inquiries, press access, or partnership opportunities, contact Executive Director, Gwen McGill, gwen@santaluciahighlands.com Trade & Media Resources for industry professionals, sommeliers, and media. Why Santa Lucia Highlands The Santa Lucia Highlands produces some of the most acclaimed Pinot Noir and Chardonnay in California. Our 50+ growers and winemakers are available for trade events, staff trainings, and educational tastings. For press inquiries, interview requests, or event RSVPs, contact us directly. AVA Established 1991 Planted Acres 5,750 Member Artisans 50+ Miles of Benchland 18 Press Kit & Assets Downloads Download logos, photos, maps, fact sheets, and vintage charts for editorial and promotional use. For high-resolution images or custom requests, please contact us. Logos Brand Identity Santa Lucia Highlands Wine Artisans Logos - For Documents Santa Lucia Highlands Wine Artisans Logos - For Printing Approved Photos Photography Sana Lucia Highlands Approved Photos Maps Cartography Santa Lucia Highlands Vineyard Map Video Reference Santa Lucia Highlands Fly-In Animation Video Santa Lucia Highlands Overview Video --- # Vineyards > Explore 50+ vineyards in the Santa Lucia Highlands appellation — family-farmed estates at 1,200–2,200 feet, shaped by Pacific winds and dramatic diurnal swings. Santa Lucia Highlands Vineyards EXPLORING SLH Where wind, fog, and granite meet the eastern slope of the Santa Lucia Range --- # Visit > The Santa Lucia Highlands grows the grapes. Taste them across four Monterey wine trails: River Road, Carmel Valley, Carmel-by-the-Sea, and downtown Monterey, Plan Your Day From the Highlander View All Monterey Wine Tasting Trails Visit Monterey Wine Country The Santa Lucia Highlands rises from the Salinas Valley floor in a series of ancient benchlands — granite soils, relentless afternoon winds, marine fog rolling in off Monterey Bay. Whether you want to taste at the doorstep of the region, where terraces of grapevines rise into full view, or wander the walkable wine scenes of Monterey County's charming towns, and beyond, you'll find Santa Lucia Highlands wines uncorked and ready to discover. One Appellation. Four Wine Trails. Zero Pretense. Tasting Santa Lucia Highlands wines means choosing your adventure — a scenic drive down River Road through the Salinas Valley, a sun-kissed afternoon in Carmel Valley Village, a walkable wine tasting crawl through charming Carmel-by-the-Sea, or an urban evening in downtown Monterey on the bay. Same grapes. Completely different vibes. You can also find Santa Lucia Highlands wines being poured at tasting rooms in regions, such as Napa, Sonoma, Santa Cruz, Paso Robles, and beyond. Choose your wine trail minutes from San Jose 60 Monterey wineries 60+ grape varietals 53 The Original Monterey Wine Trail SLH River Road & Salinas Valley This is as close as you get to the vines. At the base of the Santa Lucia Mountains on the western side of the Salinas Valley close to nearby towns Gonzales and Soledad, River Road is home to a handful wineries and tasting rooms offering direct access to estate-grown fruit from the Santa Lucia Highlands above. Look up from your glass and you're looking at the vineyard it came from. Beyond River Road, you’ll find a few more low-key wineries near Greenfield and further south in Arroyo Seco. Explore Carmel Valley Carmel Valley Wineries Looking for wineries near Carmel? Drive just a few miles inland and Carmel Valley Road starts delivering. Estate wineries appear before you even reach the first of two shopping villages, each with its own cluster of tasting rooms. By the time you reach Carmel Valley Village itself, you've already passed through two distinct tasting scenes. The village adds a walkable, sun-drenched finale: park once, walk the block, stay for dinner. Several producers throughout the village own or source directly from Santa Lucia Highlands vineyards, which means the wine in your glass has a story that starts on a sun-drenched mountain terrace just down the road. Come for the drive, stay for all of it. Explore Carmel-by-the-Sea Carmel Wine Tasting Rooms No traffic lights. No street addresses. Carmel-by-the-Sea has been doing things its own way since 1916, and the result is one of the most charming walkable towns on the California coast. It’s a village of art galleries, historic cottages, and cypress-lined streets that ends at one of the state's most beautiful beaches. Several SLH producers have intimate tasting rooms right in the heart of it, which means you can move from the sand to a pour of estate-grown Pinot Noir or world-class sparkling wine in under ten minutes. Most rooms are walk-in friendly, the scale is human, and the whole village is your afternoon. Explore Downtown Monterey Wine Tasting in Monterey Skip Fisherman's Wharf. The real draw in downtown Monterey is a growing urban tasting room scene where several wineries have intimate spaces in historic storefronts — steps from the bay, easy to walk, and easy to pair with dinner afterward. This is the low-commitment entry point to wine tasting in Monterey Wine Country: no long drives, no appointments required, just good wine in one of California's most underrated small cities. Explore Beyond Monterey Tasting Rooms Afar The grapes grown on these mountain terraces have a following. Top producers from Napa and Sonoma to Santa Barbara — and points in between — drive hours to source Santa Lucia Highlands fruit, then pour the finished wines in their own tasting rooms across the state. Which means wherever your California wine country travels take you, there's a good chance a Santa Lucia Highlands bottle is waiting nearby. From Russian River Valley to the Sierra Mountains, these are the wineries that prove a great vineyard's reach extends well beyond its appellation lines. Explore Getting Here Visit Us Monterey wine country is closer than you think. The Santa Lucia Highlands sits along the western edge of the Salinas Valley — 90 minutes from San Jose, 2.5 hours from San Francisco, and 30 minutes from downtown Monterey. Fly into Monterey Regional Airport (MRY) for the shortest drive, or come down from SFO or SJC for more direct flight options. You’ll also find Monterey wine trails around the towns of Monterey and Carmel-by-the-Sea, as well as Carmel Valley. Find Your Way --- # Wineries with Live Music in Monterey Wine Country Your Summer Playlist Songs and Sips If you're mapping out a weekend in Monterey Wine Country, do yourself a favor and build it around the music. Up and down the coast, from Carmel Valley Village to River Road in the Santa Lucia Highlands to the streets of downtown Monterey, tasting rooms turn their patios into stages all summer long. Think local singer-songwriters, cover bands, and the occasional touring act, all performing with vineyard views and a glass of something cold. Whether you're driving in for the weekend or just looking for wineries with music close to home, here's your lineup. And since most of these stops are an easy day trip from San Jose and the South Bay, we've got you covered for the drive down too. Plan Your Visit First, a Pit Stop in Los Gatos or Gilroy There's no better way to enjoy wine country in Los Gatos than with live music in the courtyard at Testarossa. Testarossa sources single-vineyard Chardonnay and Pinot Noir from some of the best vineyards in the Santa Lucia Highlands and shares its latest vintages and exclusive library wines at its wine bar every day. Thursday and Sunday afternoons, they feature live music in the courtyard. Just down the road in Gilroy, Sarah's Vineyard is worth the detour too, with live music the second Thursday of each month and often on weekends as well. Gather your friends, reserve your table, and make it a relaxing afternoon or evening of wine, food, and music at Testarossa, and a perfect halfway point on the drive down to Monterey to begin your music exploration. A Whole Village of Wineries with Music With an unusual number of wineries packed into a few walkable blocks, add live music with your wine tasting to the long list of things to do in Carmel Valley on a summer weekend. Folktale Winery & Vineyards features casual trios and touring headliners all summer in their mid-valley winery. The Wine Garden Music Series is casual and complimentary. Local singer-songwriters play on a rotating basis while you settle into a tasting flight or a wood-fired flatbread on the patio. No ticket required, just show up. Live in the Vines is the main event: a ticketed concert series co-presented with Carmel’s local KRML Radio with bands like Briscoe and The Deslondes, bringing touring musicians to the winery with table service included. Treat this one like a proper night out. McIntyre Family Wines hosts its “Music on the Patio” series every Sunday from July through September. Order a wine flight and snacks, or share a bottle while local artists play in the sunshine. It's also dog- and family-friendly, indoors or out. I Brand Winery rounds out the Village stop with live acoustic music on the second Friday of every month at their Carmel Valley Village tasting room. It's a relaxed pairing with wines from acclaimed winemaker Ian Brand — an easy add to the two stops above. Santa Lucia Highlands & Downtown Monterey Odonata Winery leans all the way into summer. They’re open with longer summer hours, the perfect way to wind down your week with food trucks rolling in on the 2nd and 4th Friday of each month. Check their website for more information. Puma Road & Pessagno “Tastings & Tunes” Puma Road and Pessagno Winery run parallel music series at two different locations — worth knowing the difference before you plan your route: Puma Road at Portola Plaza , on Alvarado Street in downtown Monterey: live sets Friday and Saturday evenings, with a rotating lineup of local artists all summer. Puma Road & Pessagno River Road tasting rooms: live music Saturday and Sunday afternoons, with pours alternating between Puma Road Winery and Pessagno Winery week to week. Both make an easy add-on if you're already exploring River Road wine country or spending an evening downtown. No reservations required, just stop in and order your favorite wine. Carmel-by-the-Sea Every Saturday this summer, Taste Morgan turns up the volume — just a little. Enjoy live music on the patio while you sip cool-climate wines from one of California's most exciting appellations. Walk-ins are always welcome. Pair it with half-off summer tastings, waived with any $50 wine purchase. Saturdays May through July 2026. De Tierra Vineyards hosts “Sunday Funday Live” every Sunday afternoon in the tasting room at Mission & 5th. A local musician plays acoustic sets while you work through a tasting flight of Central Coast wines. Carmel Plaza's Summer Live Music Series is the free, family-friendly finale: live music in the open-air courtyard every Friday in July. Each week pairs a different local winery with a Plaza restaurant — this year's lineup features Scheid Family Wines and Blair Estate Wines . Plan Your Visit --- # Monterey Wineries With Food: Three Weekend Itineraries for Foodies > Looking for a Monterey winery with food? Three foodie weekend itineraries across the Santa Lucia Highlands wine trails: charcuterie boards, full meals, and food-truck days. You came for the wine. You're staying for the vibe, views, conversation, and the food. Across Monterey Wine Country, the line between tasting room and kitchen has all but disappeared. A winery with food is no longer the exception here. It's the plan. Charcuterie boards built by the local creamery. Live-fire paella turned tableside. Bowls and mezze platters with a vineyard view. Food trucks that turn a Saturday pour into a whole afternoon. Santa Lucia Highlands fruit is the thread running through all of it. A few of these wine trails are built for foodies, and we've organized each one the way you'd actually plan a day around it: where to graze, where to make a meal of it, and which stops fire up the grills and food trucks on select days. Friends enjoy wine tasting and food in the Corral Wine Co. hidden garden patio Food and wine with a vineyard view by a fire pit at Folktale Winery The maximilist design lounge pairs best with charcuterie and friends at Scratch Wines in Carmel Valley Itinerary 1: Carmel Valley Carmel Valley is perhaps the easiest trail to plan as a Monterey winery foodies day. You're working with two clusters: the walkable tasting rooms of Carmel Valley Village up the road, and the Crossroads shopping center near Highway 1. Build the day around one good meal and graze around it. Good for Grazing Start in Carmel Valley Village, where four wineries pour alongside charcuterie with room to settle in. Corral Wine Company is the one to linger at: a hidden garden patio with lounge seating, a fire pit, and a children's play area, shaded and stocked with blankets for when the wind picks up. A few doors away, Scratch Wines pairs a stylish, maximalist lounge with a patio around back for groups who want open-air vibes; winemaker Sabrine Rodems also makes the wines at Wrath, which also has wine tasting rooms on the River Road trail and Carmel-by-the-Sean. McIntyre Family Wines keeps a sunny, dog-friendly patio in the heart of Carmel Valley, indoors or out. And Bernardus pours flights with a cheese-and-charcuterie plate on a newly renovated patio with outdoor living room vibes, shaded by some of the three hundred-plus oaks on the property, with dogs welcome on the grounds. Near Highway 1, Crossroads Carmel is worth a pull-over for charcuterie snack boards at Taste Morgan , with a wide range of delicious varietals and indoor and patio seating. Inside tip: Corral Wine Co. sources charcuterie and cheese boards from Carmel Valley Creamery , a micro-creamery and épicerie in the Village where you can watch cheese being made through the observation window, then pick up pastries, coffee, and everything you need for a picnic. Make a Meal of It Folktale Winery is where grazing becomes a full meal. The Folktale kitchen runs a farm-to-table menu of sharing boards, bowls, salads, and mezze platters — from a Mediterranean Bowl to a Caprese Salad to a Chicken Buddha Bowl — plus flatbread pizzas worth ordering. The Wine Garden reopens this summer after a remodel; until then, the outdoor tasting spaces overlook the vineyard, with live music most weekends, fire pits, and a provisions shop stocked with bites and merch. Family- and dog-friendly, and easy to sink into for a few hours. A few minutes down Carmel Valley Road, Earthbound Farm Stand rewards the wander. Past the garden shed and plant nursery, picnic tables wait alongside a cut-your-own herb garden and a kids' garden. It's a full organic grocery and café with picnic provisions, local beer and wine, soft serve, and a sandwich menu deep enough to settle any group: paninis, a quinoa bowl, the wheelbarrow cheeseburger, a proper BLT, and a kids' menu. Worth a Detour for the Sweet Tooth After a tasting at Taste Morgan at the Crossroads — the patio is heated, pet-friendly, and has live music on summer Saturdays — follow it with chocolate. Lula's Chocolates is right there in the center, hand-dipping small batches from recipes Scott Lund learned from his grandmother Lula; the truffles and toffees are divine but don’t miss the sea salt caramels. Or cut over to the nearby Barnyard for Pieces of Heaven , where you can watch candy made by hand from premium chocolate and pure creamery butter. Food and wine with a vineyard view by a fire pit at Folktale Winery Itinerary 2: River Road and the Salinas Valley This is the gateway trail — tasting rooms strung along the valley floor with the Santa Lucia Highlands rising in full view above you. It's also the best trail for eating outdoors. Good for Grazing Odonata Wines pours charcuterie and cheese boards and keeps a cooler stocked with picnic provisions: olive-oil-marinated sheep's-milk cheese, cured meats, and olives. Wrath Wines sets up charcuterie boards on a patio overlooking their pond, with the Highlands framed on the ridgeline above. CRŪ Winery sells picnic provisions including local salumi and builds charcuterie boards on request, served on back-porch tables over the vineyard, with a fire pit just steps from the vines. South in Greenfield, Scheid spreads out on a roomy patio with local craft lamb salami, jams made from their own wine grapes — including a Cabernet Sauvignon jam — and grazing boards of Monterey County cheeses, meats, and crackers. Food Trucks on Select Days Odonata regularly hosts food trucks, so follow them on Instagram for the lineup. Rustique runs a full social calendar every month — comedy nights, date nights, local maker markets — and many of those events bring food trucks along. Make a Meal of It Pessagno Winery is the one to plan around. This tiny producer is run by sisters Carli Seaver and Teresa Franscioni, crafting a Rosé of Pinot Noir and crisp Chardonnays. On summer live-music days you'll often find a friend or family member presiding over a giant wood-fired paella pan or a live-fire grill turning local Zio's Sausages for guests. It isn’t high-tech, and that’s the fun. Call ahead to find out when they’re firing up the grill. Beyond the Tasting Room The farms here are part of the meal. Evan Oaks at Agventure Tours leads farm-to-table experiences through the Salinas Valley, combining agricultural tours with wine tasting in a way that reframes the word “pairing.” The Farm in Salinas , open May through October, offers tours, events, and farm-stand goods just five minutes off the trail and about ten minutes from Odonata Wines. And keep an eye out for the windmill: Windmill Market is more than a roadside grocery, stocked with artisan bread, olive oil, organic farmstead cheese, olives, Italian salami, and local wine — with artisan pizza pop-ups on select days. The maximilist design lounge pairs best with charcuterie and friends at Scratch Wines in Carmel Valley Itinerary 3: Carmel-by-the-Sea The coastal trail is the walkable one — a town built for grazing between tasting rooms. Leave the car, wear comfortable shoes, and plan to end up somewhere unexpected. Light Bites and Small Plates Scheid’s Carmel-by-the-Sea tasting room offers a curated selection of small bites available for purchase during your tasting. Confirm current food offerings with the winery before your visit, as the menu varies seasonally. Pizza and Snack Plates Dawn’s Dream serves pizza on Fridays, and club members receive a snack plate every day. It’s an easy anchor for an afternoon on foot — pour a glass, order a slice, and let the afternoon find its own pace. Time Your Visit for Carmel Culinary Week During Carmel Culinary Week in June, tasting rooms team up with local chefs and restaurants for a lineup of off-menu eats and drinks you won’t find the rest of the year. If your trip is flexible, build it around these dates. Sweet Stops Worth the Hunt Swing by Carmel Honey Company for local honey tastings. Then track down The Xocolatl Garden , hidden down an alley off Dolores. It takes a little looking — which is exactly the point. Santa Lucia Highlands wine region above the River Road wineries. Plan Your Route Three trails, one common thread: here, the food is built around the wine instead of bolted on at the end. Carmel Valley is the most self-contained — a full day from Village to Crossroads to Barnyard without touching a freeway. River Road rewards the planner: call Pessagno ahead of time, build in a farm stop, and give yourself an extra hour for the Windmill Market pull-over. Carmel-by-the-Sea is the easiest physically — park once, walk everywhere — but layer it with Carmel Culinary Week if you can. However you route it, graze your way through it. The Santa Lucia Highlands will handle the rest. Explore Montrey Wine Country The Perfect Weekend Dog friendly, family friendly, foodie focused, music lovers, Monterey Wine Country has something for you. Plan Your Visit --- # 10 of the Top Accolades for the Santa Lucia Highlands From Wine Media > The biggest names in wine criticism — Wine Spectator, Robert Parker, Vinous, Jeb Dunnuck — have been saying the same thing for twenty-plus years: the Santa Lucia Highlands belongs with the best. Grand Cru California: How Critics Discovered the Santa Lucia Highlands You've heard the names: Wine Spectator, Robert Parker's Wine Advocate, Vinous, Jeb Dunnuck . These publications and critics set the agenda for serious wine drinkers. And for more than two decades, they have been arriving at the same conclusion about one California wine region: the Santa Lucia Highlands belongs in a conversation with the best. Here is what they have actually said, and why it matters if you're ready to explore this appellation. 1. Wine Spectator tracked California Pinot Noir vintages by region and Santa Lucia Highlands wines held their own against every major appellation For over a decade, Wine Spectator published an annual vintage scorecard rating California's major Pinot Noir regions side by side. Across the full eleven-year run — 2007 through 2017 — the Santa Lucia Highlands wines were consistently at or near the top of the field, hitting 94 points in both 2009 and 2013. They no longer publish this regional scorecard, but the record stands: eleven consecutive vintages of outstanding to classic scores, benchmarked against every major Pinot Noir appellation in California. 2. A 1990 Sleepy Hollow Chardonnay earned Wine Spectator's rarest rating: 100 points In a retrospective tasting, Wine Spectator awarded the 1990 Talbott Sleepy Hollow Vineyard Chardonnay a perfect 100 points, the highest score on the 100-point scale any publication uses. A Chardonnay. From Monterey County. Decades before most people knew the Santa Lucia Highlands and its wines existed. The same Sleepy Hollow Vineyard and Talbott's neighboring Double L Vineyard (owned by Morgan Winery) were later singled out by Wine Enthusiast as California's answer to Burgundy's Grand Cru sites — the highest designation used to describe a wine-growing location anywhere in the world. Pisoni Vineyard, Santa Lucia Highlands 3. Robert Parker called Pisoni Vineyards a Grand Cru site — and he wasn't the only one Gary Pisoni established Pisoni Vineyards in 1982 on rocky, arid hillsides at 1400 feet elevation in the Santa Lucia Highlands. Robert Parker of The Wine Advocate called Gary "the rock star" of the Santa Lucia Highlands and named Pisoni Vineyards one of California's Grand Cru sites, a term Parker reserved for only a handful of vineyards in the entire state. Jeb Dunnuck of JebDunnuck.com echoed the designation, writing of "Grand Cru terroir in the Santa Lucia Highlands." Wine Spectator's MaryAnn Worobiec called the Pisoni family "one of the most important wine-growing families in the region." And Parker himself described ROAR Wines sourced from Pisoni Vineyard as reminding him of "a beautifully ripe top vintage of Grand Cru Corton" from Burgundy's Côte de Beaune, adding that these Pinot Noirs are "among the finest produced in California." 4. Soberanes Vineyard was named one of California's Greatest Chardonnay Vineyards by Wine Spectator In its July 2023 issue, Wine Spectator published a feature on California's greatest Chardonnay vineyards. Soberanes Vineyard, a joint project of the Pisoni and Franscioni families, was among the sites selected. Wine Spectator's MaryAnn Worobiec credited them as "multigenerational farmers who have defined the fine wines that the region is capable of." About a dozen renowned California wineries produce vineyard-designated Santa Lucia Highlands wines from Soberanes Vineyard. 5. Clarice Wine Company's Adam Lee landed two wines on James Suckling's Top 100 American Wines of 2025 After selling his celebrated Siduri label, Adam Lee started Clarice Wine Company to showcase the Santa Lucia Highlands exclusively. He called The Highlands "the finest wine region in California that no one knows about." His 2023s made the case loudly: the Clarice Garys' Vineyard Pinot Noir earned 98 points from Vinous. Critic Billy Norris called it "one of the very finest Pinot Noirs I've ever encountered from the region" — and it landed at #12 on the Vinous Top 100 Wines of 2025. The Clarice Rosella's Vineyard earned 98 points from Tasting Panel Magazine and 96 from JebDunnuck.com. Two wines, both at 98 points, both from the same small California appellation most people have yet to discover. Adam has recently launched two more wine labels from the Santa Lucia Highlands. 6. Morgan Winery earned Winery of the Year from both Wine & Spirits and the San Francisco Chronicle Founded in 1982 by Dan Morgan Lee — the first board president of the Santa Lucia Highlands Winegrowers Association — Morgan Winery has appeared on Wine Spectator's Top 100 Wines list and earned "Winery of the Year" honors from Wine & Spirits magazine in 1996 and from the San Francisco Chronicle in 2003. Morgan's Double L Vineyard, purchased in 1996, is one of the best-known vineyards in California. The Wall Street Journal's Lettie Teague has written about Lucia Vineyards' wines from the SLH, noting that the Pisoni family "runs what may be the most famous vineyard in Santa Lucia Highlands." Morgan Double L Vineyard 7. Bibiana González Rave was named Winemaker of the Year by the San Francisco Chronicle Bibiana González Rave grew up in Colombia with no wine culture in her family. By 14, she had decided to become a winemaker. She trained at universities in Cognac and Bordeaux, worked at Château Haut-Brion and La Mission Haut-Brion in France, and eventually put down roots in California. In 2015, the San Francisco Chronicle named her Winemaker of the Year. Wine Enthusiast placed her on its inaugural "40 Under 40: America's Tastemakers" list. Her Cattleya wines draw from Santa Lucia Highlands vineyards and consistently earn high marks from the same critics who shaped this region's reputation. 8. SLH growers lead California in sustainability — and have the Green Medals to prove it Santa Lucia Highlands wine quality and land stewardship are not separate values here. Pisoni Family Vineyards, Scheid Family Wines, and Jackson Family Wines are among the Santa Lucia Highlands producers recognized with California Green Medal awards from the California Sustainable Winegrowing Alliance, the state's most rigorous independent sustainability recognition. Scheid earned the Environment Award. Pisoni earned the Business Award, recognized for holistic, inclusive sustainability practices that include a 1.5-acre insectary garden, water monitoring systems, and solar that offsets 240,000 pounds of greenhouse gas emissions annually. These are farming families who have been stewarding this land for generations — and the critics are rating the wines that land produces. 9. The Wall Street Journal called the Santa Lucia Highlands its favorite California appellation that no one knows about That headline says more than any score can. The Wall Street Journal’s wine coverage has returned to the Santa Lucia Highlands repeatedly. Wine columnist Lettie Teague called Garys’ Vineyard "one of the most famous vineyards in California" and described the region as offering "refreshingly unpretentious producers, really good wines and incredible views." In a separate piece, she wrote that the Pisoni family "runs what may be the most famous vineyard in Santa Lucia Highlands." The San Francisco Chronicle’s Bryce Wiatrak put it another way entirely: "You may have to redefine what California Pinot Noir means when tasting from the Santa Lucia Highlands. But that’s also what makes these wines so exciting. They transcend the threshold of ripeness we imagine for Pinot Noir without sacrificing freshness." 10. Caraccioli Cellars has been named Best U.S. Sparkling Wine six times at the world’s most prestigious sparkling wine competition Most people don’t associate the Santa Lucia Highlands with sparkling wine. Caraccioli Cellars is changing that. The family-run winery, farming its estate Escolle Vineyard in the SLH and making wines entirely in-house using méthode champenoise, has been awarded Best U.S. Sparkling Wine six times by the Champagne & Sparkling Wine World Championships (CSWWC) in London, the most respected sparkling wine competition in the world. In 2022, three of the four gold medals awarded to any U.S. producer in the entire competition went to Caraccioli. Vinous placed the 2019 Brut Cuvée on its Top 100 Wines of 2025. Critic Billy Norris cited the Escolle Vineyard as providing ‘the perfect natural framework to deliver wines of energy and texture.’ Decanter Magazine just awarded Caraccioli’s 2024 Syrah 98 points. “This is a beautiful bottle of Syrah that sings of Old World elegance but is undeniably a variety and style with a very bright future for the SLH.” The SLH is known as Pinot Noir and Chardonnay country. It turns out it’s also producing some of the finest bubbles and Syrah in America. The Proof Is in the Glass In 2013, Wine Enthusiast named Monterey County one of the top ten wine travel destinations in the world — the only California wine region on the list that year. Their editors described it as 'glamour without pretense.' That was more than a decade ago. The vineyards have only matured in time, the winemakers are even more accomplished, and the scores higher. The Santa Lucia Highlands wine region is one hour south of San Jose. Grand Cru vineyards. Perfect scores. Best-in-the-country sparkling wine. Winemakers of the year. And tasting rooms where the owners still pour. You’ve just read ten reasons why this region belongs on your radar. Now all that’s left is to open a bottle. The critics have done the work. Now it's your turn. --- # The Best Dog-Friendly Wineries in Monterey Wine Country > Saturday with the pup on a winery patio, glass in hand, or hiking through the vineyard is basically a perfect day. Here’s our guide to the best dog-friendly winery spots in Monterey Wine Country. Planning a wine tasting trip with your pup? Bring your best friend to Monterey. Dog-Friendly Wineries in Monterey at a Glance 18 wineries in the Monterey wine region that allow your pup on the patio or inside the tasting room Includes tasting rooms in Carmel by the Sea, Carmel Valley, and River Road/Santa Lucia Highlands Leashes recommended and sometimes required The best wine country day trips have two things in common: great wine and room for the dogs What pairs with your Santa Lucia Highlands Pinot Noir? Pets! At least when wine tasting in Monterey County. As a tight community of grapegrowers and winemakers—the kind of people who think a Saturday with the dog on a patio with a glass in hand or hiking through the vineyard is basically a perfect day—we know these trails well. From the walkable tasting rooms of Carmel-by-the-Sea to the sweeping estate terraces of the Santa Lucia Highlands, here's where to take your dog and what to drink when you get there. Dog policies can change seasonally. Always call ahead or check the winery's website before visiting. Keep your dog leashed unless the winery indicates otherwise. STOP ONE: A WALKABLE WINE TRAIL Carmel-by-the-Sea Carmel-by-the-Sea was made for dogs. The village is famously dog-friendly: dogs on patios, dogs on the beach, dogs in the boutiques. Pair that with a walkable cluster of tasting rooms just a few blocks from the ocean and you have the ideal first stop on any Monterey wine country itinerary. Caraccioli Cellars 7393 Dolores St (between Ocean & 7th) | caracciolicellars.com Dogs welcome inside A sleek, cellar-like tasting room anchored by a Perota wood bar and some of the most sought-after sparkling wines in the appellation. Caraccioli's Brut and Brut Rosé are sourced exclusively from Santa Lucia Highlands fruit and they pour Pinot Noir with the same focused restraint. Reservations recommended; open daily. Scheid Vineyards Tasting Room San Carlos & 7th Ave | scheidvineyards.com Well-behaved dogs welcome inside Warm, inviting, and just one block from Ocean Avenue, Scheid's Carmel tasting room is a reliable anchor for any village wine walk. Daily flights draw from 12 estate vineyards across Monterey County, so there's always something to discover. Dawn's Dream Winery NW Corner of 7th & San Carlos, Carmel-by-the-Sea, CA 93921 | dawnsdreamwinery.com Dog-friendly patio A warm, welcoming tasting room in the heart of the village with a hidden courtyard patio. It's a lovely spot to linger with your dog while you work through a flight of five award-winning wines. Founded by Dawn Galante, the winery is centered around the "wine for a cause" philosophy, dedicating a portion of wine sales proceeds to different causes, including animal rescue. Dogs are more than welcome here: expect treats (pup cup appearances), toys (social media giveaways too), and a fresh water bowl waiting when you arrive. De Tierra Vineyards Carmel-by-the-Sea | detierra.com Dog-friendly with outdoor space A fun, approachable tasting experience where wines arrive in test-tube flights, a playful presentation for seriously good, sustainably harvested Monterey County estate wines. Outdoor space gives dogs room to roam while you run the flight. The best wine country day trips have two things in common: great wine and room for the dog. STOP TWO: Crossroads Carmel Just minutes from the village, the Crossroads shopping center is home to one of the region's best-loved tasting destinations — and a heated dog-friendly patio that makes it easy to linger. Taste Morgan (Morgan Winery) 204 Crossroads Blvd | morganwinery.com Heated, pet-friendly outdoor patio Owned and operated by the pioneering Morgan family, Morgan Winery's cool-climate Pinot Noir, Chardonnay, and Syrah from the Santa Lucia Highlands are anchored by the estate's Double L Vineyard, the first certified organic vineyard in the appellation. Their tasting room in the Crossroads Carmel shopping center offers a convenient spot for indoor or outdoor wine tasting. The patio tables are perfect for pets and people watching. STOP THREE: Carmel Valley Twenty minutes inland and a world away from the coast, Carmel Valley Village is a sun-drenched cluster of tasting rooms, restaurants, and garden patios that feels made for a slow afternoon. Dogs are welcome at most stops and the outdoor seating here is some of the best in the county. Park and walk or take short drives in between tasting rooms. Folktale Winery & Vineyards 8940 Carmel Valley Rd | folktalewinery.com Pets welcome on leash Fifteen sustainably farmed acres along the Carmel River, anchored by a walled Wine Garden with outdoor tables, lounge seating, and live music every weekend. Yoga in the vines, artisan workshops, picnic provisions, and seasonal concerts round out one of the valley's liveliest venues. Family and pet friendly inside and out. Reservations required for the Wine Garden. Note: Renovated tasting space and Wine Garden reopen in late April 2026. Corral Wine Co. 19 E. Carmel Valley Rd, Suite C | corralwine.com Family- and dog-friendly A hidden garden with lounge areas, fire pits, umbrellas, and more than enough room for the pets under your table — among the most spacious outdoor settings in Carmel Valley Village. No reservation needed for parties of six or fewer. The estate pours Pinot Noir, Chardonnay, Sauvignon Blanc, and Petit Sirah from the Corral de Tierra AVA. New charcuterie board service by nearby Carmel Valley Creamery. There's even a kids' play area, which makes this one of the true all-ages destinations in the valley. Joyce Wine Company 1 E. Carmel Valley Rd | joycewineco.com Dogs welcome inside and out Joyce is one of the easiest places to walk into and walk out happy. Tasting flights, wines by the glass, cheese pairings, and bocce ball on site. Multiple outdoor patio areas give dogs plenty of room to settle in while you do the same. Russell Joyce is known for his Pinot Noirs and Chardonnays, but don't miss his delicious Albaríño and crisp rosé. Don't pass on a wine club subscription for access to the best parties. Bernardus Winery 5 W. Carmel Valley Rd | bernardus.com Dogs welcome (with well-behaved people) One of the valley's most established names, Bernardus pours single-vineyard Santa Lucia Highlands Chardonnay and Pinot Noir — and its flagship Marinus Bordeaux-blend from the Cachagua region — on an outdoor patio with an expansive lounge area off the tasting bar. Cheese and charcuterie are available. McIntyre Vineyards Tasting Studio 24 W. Carmel Valley Rd | mcintyrevineyards.com Family- and dog-friendly indoors and out McIntyre's oldest estate vines were planted in 1973 in the Santa Lucia Highlands, making this one of the appellation's most storied sites. The McIntyre family took over the former Boekennogen tasting room in the heart of Carmel Valley Village not long ago, and daughter Kristen McIntyre runs the tasting room with her partner in crime, Junebug, an adorable Frenchie. Walk-ins welcome, and there's a spacious patio outside for four-legged companions; open daily 12–5 pm. SIP-certified sustainable. STOP FOUR: Santa Lucia Highlands & the River Road Wine Trail This is the heart of it. The River Road Wine Trail winds through the east-facing benchlands of the Santa Lucia Mountains, where the same afternoon winds that cool your glass also shape the wines in it. The views are panoramic, the patios are generous, and the wines poured here — Pinot Noir and Chardonnay grown in the Santa Lucia Highlands at elevations above 1,200 feet — are what put Monterey on the world wine map. Your dog will like it here. So will you. Odonata Wines 645 River Rd, Salinas | odonatawines.com Pets welcome on leash; winery dogs on site Odonata is one of the most relaxed dog-friendly winery stops on the River Road trail. A sunny estate patio surrounded by vines encourages you to bring a picnic, while an on-site fridge stocks charcuterie, cheese, and provisions for those who don't. Cornhole on the lawn, lounge seating under a shaded pergola, and plenty of room for the pets to settle in around you. The tiny warehouse winery pours two sparkling wines, rosé, Gamay Noir, Pinot Noir, Grenache, Mourvèdre, Sangiovese, Viognier, Syrah and more. Rustique Winery 1010 River Rd, Salinas, CA 93908 | rustiquewines.com Dogs welcome A charming rustic barn with tasting spaces indoors and out, overlooking the vineyard and a new flower field, it's one of the most picturesque stops on the trail. Plenty of room for you and your dog to settle in and stay a while. The rare Riesling and Blanc de Blanc sparkling wines are worth the drive, not to mention the family hospitality, and Santa Lucia Highlands Chardonnays and Pinot Noirs. Wrath Wines (River Road) 35801 Foothill Rd (at River Rd), Soledad | wrathwines.com Dogs welcome An estate tasting room with outdoor picnic areas and sweeping views of Santa Lucia Highlands vineyards terracing up the mountainside. The terrace overlooks a pond and offers room around the tables for dogs to rest while you taste — a dog water bowl sits by the tasting bar door. A serene elevated pathway between the pond and the vineyard is ideal for a slow walk with a glass in hand, taking in views of both the valley below and the mountain terraces above. Site-driven single-vineyard Pinot Noir, Chardonnay, sparkling wines, Syrah, and Sauvignon Blanc; SIP-certified and sustainable. (Wrath also operates a small tasting room in downtown Carmel-by-the-Sea.) CRŪ Winery 37500 Foothill Rd, Soledad | cruwinery.com Dogs welcome on leash Perched on the east-facing terraces of the Santa Lucia Mountains within Paraiso Vineyard, CRŪ's outdoor seated tasting patio offers some of the most stunning vineyard and valley views on the entire trail, including Pinnacles National Park on the other side of the valley on a clear day. A central fire pit with built-in seating anchors the space, surrounded by working vineyard rows just steps from your chair, with plenty of room for dogs to rest nearby. Single-vineyard Chardonnay and Pinot Noir. Pessagno Winery 1645 River Rd, Salinas | pessagnowines.com Pet-friendly on leash; vineyard dogs on site Owned by the Ray Franscioni family — multi-generation Monterey County farmers whose name is woven into the founding story of the Santa Lucia Highlands appellation — Pessagno pours limited-production, luxury single-vineyard wines from Santa Lucia Highlands and San Benito County on an open-air patio. Vineyard dogs frequently greet yours. Scheid Vineyards — Estate Winery 1972 Hobson Ave, Greenfield | scheidvineyards.com Dog-friendly An expansive shaded patio and garden filled with roses, lavender, and a small vineyard offers plenty of room for walking dogs, enjoying the views, or simply sitting and relaxing with your pet. On-site outdoor games (bocce, cornhole), picnic areas, a chef's garden, and vineyard demos round out the experience. Surrounded by estate vineyards, and a landmark 400-foot wind turbine that you'll see from the road. Whether you're starting your morning in Carmel Village or heading straight to River Road and the Santa Lucia Highlands to spend the afternoon among the vines, Monterey Wine Country has a dog-friendly itinerary that works. The wineries above span four distinct areas, each with its own character, its own climate, and its own reason to linger. The wines reflect where they come from: cool-climate Pinot Noir and Chardonnay shaped by the same Monterey Bay winds and afternoon fog that keep your dog comfortable on the patio. That's not a coincidence. It's the Santa Lucia Highlands. --- # The Long View: Winery Sustainability in Santa Lucia Highlands > Some of the families farming the Santa Lucia Highlands today were here before California was a state. Some were here before California was even an idea. In 1769, sixteen-year-old José María Soberanes... SLH Winery Sustainability at a Glance 1. Our farming families have been farming for hundreds of year 2. The insectary at Pisoni Vineyards: nature’s pest control 3. Morgan Winery: The Highlands’ Certified Organic Vineyard 4. McIntyre Vineyards: Turning almond shells into carbon sinks 5. Scheid Family Wines: The wind beneath the winery 6. Talbott Vineyards: A amarter way to scare birds 7. Sustainably Certified: The standard behind the seal Deep Roots: The Families Who Started It All Some of the families farming the Santa Lucia Highlands today were here before California was a state. Some were here before California was even an idea. In 1769, sixteen-year-old José María Soberanes arrived with the Portola Expedition, surveyed the fog-wrapped Santa Lucia Mountains and the fertile Salinas Valley below, and never left. More than 250 years later, his descendants — the Bianchi and Panziera families — farm that same soil at Cortada Alta Vineyard, now managed by third- and fourth-generation farmers Matt and Zach Panziera. A century after Soberanes, Swiss-Italian farmers from the Ticino region began arriving in northern California, many as dairy farmers, drawn by the same thing: land worth staying for. The Franscionis put down roots in the late 1880s; the Pisoni family followed, in 1868. The Caracciolis built four generations of produce farming in the Salinas Valley before they established Escolle Vineyard in the Highlands and Caraccioli Cellars. Before any of these families grew grapes, they grew everything else — lettuce on the valley floor, sugar beets and cattle on the hillside ranches above. Gary Pisoni's father opposed his son's crazy idea to plant vines up there. According to family lore, his mother secretly financed him through five dry wells before he finally hit water. In 1982, the first Pisoni vines went in. Gary Franscioni, his neighbor and fellow Salinas Valley farming heir, eventually joined him — their handshake over a glass of Pinot Noir became Garys' Vineyard, one of the appellation's most celebrated sites. For these families, sustainability was never a certification goal. It's a survival strategy — the kind passed down through generations of people who knew that if you took more than the land could give, there would be nothing left to hand down. The Insectary at Pisoni Vineyards: Nature’s Pest Control Walk the edges of the Pisoni family’s vineyard and you’ll find something unusual: an entire acre devoted not to grapes, but to wildflowers. Long-flowering California buckwheat. Silver lupine, whose purple blooms draw in bees. California sagebrush, which provides nesting material for threatened bird species. The Pisoni insectary — one of the largest of its kind in California — is planted exclusively with native species, many of them specific to Monterey County and the microclimates of the Santa Lucia Highlands. The design is deliberate. Vineyard manager Mark Pisoni and special projects manager Jazmin Lopez, a participant in the California Agricultural Leadership Program, selected plants with smallish blooms that are particularly effective at attracting the insects that keep the vineyard in balance. Parasitic wasps suppress mealybug populations. Hoverflies discourage aphids. Ladybugs feed on mites. No spray program required. This is integrated pest management, or IPM — a holistic approach that combines beneficial insects, soil nutrient programs, careful monitoring of weather patterns, and trap-based pest tracking throughout the year. It’s more labor-intensive than reaching for a pesticide. It’s also better for the vines, the ranch, and everyone who works there. The Pisoni Vineyard insectary is science and philosophy in the same garden. Located in Santa Lucia Highlands, Pisoni Vineyards is open by appointment to the trade. Visit pisonivineyards.com. Morgan Winery: The Highlands’ Certified Organic Vineyard When Dan and Donna Lee planted Double L Vineyard in 1997, their twin daughters were five years old. They made a simple decision: no herbicides. They didn’t want their children growing up around chemicals. That decision became a commitment. That commitment became Double L — the only certified organic vineyard in the Santa Lucia Highlands. On 48 acres spanning Pinot Noir, Chardonnay, Syrah, and Riesling, Morgan farms without synthetic fertilizers, pesticides, or herbicides. Instead: compost, organic mildew sprays, and a deep investment in soil biology. “We have a healthy soil biome, which we think best expresses terroir,” vintner Dan Morgan Lee says. “Good healthy soil produces good wine. We’d rather feed our vines organic food than Snickers and Coke.” Morgan has since added a “Real Organics” certification on top of USDA organic standards — a designation designed for growers who follow not just the letter of organic farming but its spirit. The result? Wines that taste like a place. Which has always been the point. Morgan’s tasting room is located in The Crossroads, in Carmel-by-the-Sea. McIntyre Vineyards: Turning Almond Shells Into Carbon Sinks Steve McIntyre, owner of Monterey Pacific and founder of McIntyre Vineyards, manages 20,000 acres of vineyards across Monterey, Napa, Lake, and San Luis Obispo Counties. He’s also co-founder of Sitos Group — and one of the driving forces behind a biochar facility that will change how California agriculture thinks about waste. Here’s how it works: almond shells from nearby hulling and shelling operations — byproducts that would otherwise become a disposal headache — are fed into a slow pyrolysis process that transforms them into biochar. Biochar is a porous, carbon-rich material that, once applied to soil, resists decomposition for centuries. Rather than releasing carbon back into the atmosphere as CO₂ or methane, it sequesters it in the ground — acting, in one description from the Sitos Group, like a natural coral reef beneath the soil surface. The environmental upside extends well beyond carbon sequestration. Biochar improves moisture retention, increases nutrient-holding capacity, and creates habitat for beneficial soil microorganisms. It reduces the need for chemical fertilizers. And it offers a meaningful solution for agricultural waste management at scale. The Delano facility — the first commercial slow pyrolysis plant with a direct tie to agriculture on the West Coast — is designed to process 6,000 pounds of almond shell feedstock per hour. It will also generate clean electricity through Organic Rankine Cycle generators, feeding power back to the local grid. The United Nations IPCC has identified biochar as a promising negative-emissions technology. McIntyre and Sitos Group are building the infrastructure to make it real. McIntyre Family Wines' tasting room is located in Carmel Valley Village. Scheid Family Wines: The Wind Beneath the Winery The Santa Lucia Highlands and Salinas Valley below are famous for their afternoon winds. Fierce, reliable, relentless — the kind of wind that makes grape growers both grateful and exhausted. Scheid Family Wines looked at those winds and saw something else entirely: a power source. In 2017, Scheid installed a 400-foot-tall, 1.85-megawatt wind turbine on their estate — and haven’t paid an outside electricity bill for their winery operations since. The turbine generates 100% of the power needed to run the winery and bottling line, with enough energy left over to be fed back into the grid, supplying approximately 120 local homes with electricity each year. It is the only large‑scale U.S. winery powered 100% by wind. The numbers tell the story. From 2017 through the end of 2025, the project avoided CO2 emissions of over 24,000 metric tons — the equivalent of taking over 5,000 gas-powered cars off the road for a full year. Most wineries talk about sustainability as something they’re working toward. Scheid turned one of their terroir’s most defining characteristics — that relentless Salinas Valley wind — into total energy independence. Sometimes the best sustainable solution has always been right there, rattling the barn doors. Scheid Family Wines has tasting rooms in Carmel-By-the-Sea and Salinas Valley. Talbott Vineyards: A Smarter Way to Scare Birds Bird damage during harvest is one of viticulture’s oldest problems. As grapes ripen and change color during veraison, birds notice — and descend. At Talbott Vineyards in the Santa Lucia Highlands, protecting fruit quality while staying true to sustainability goals required a creative solution. The answer came in the form of a solar-powered green laser. Talbott, operated by E & J Gallo, now uses the AVIX Autonomic Bird Laser deterrent system, manufactured by Bird Control Group. The device sweeps a continuous laser beam through the vineyard. To birds, the moving beam reads as a predator. They leave. No netting required, no noise cannons, no harm done — just a silent, solar-charged sweep that keeps the crop intact. No external power source. No environmental impact. Proven effectiveness. It’s the kind of unglamorous innovation that quietly makes farming better. https://www.talbottvineyards.com/ Sustainably Certified: The Standard Behind the Seal Across the Santa Lucia Highlands, a number of wineries and vineyards have pursued formal third-party verification of their sustainable practices through the Certified California Sustainable Winegrowing (CCSW), the California Sustainable Winegrowing Alliance (CSWA), and SIP Certified, Sustainability in Practice. Founded by local sustainable farming pioneers including Santa Lucia Highlands grower and winery member Steve McIntyre of McIntyre Vineyards, SIP Certified operates on what it calls a “block-to-bottle” framework: independent, measurable scientific standards applied across the entire operation, from vineyard soil to winery production to the treatment of the workers who make it all possible. The program assesses sustainability across three dimensions — People, Planet, and Prosperity — ensuring that certified operations are looking after their employees and communities, not just their carbon footprint. The CCSW program certifies vineyards and wineries individually. CSWA administers another widely adopted third-party certification for vineyards, wineries, and wines. Both certifications require a rigorous third-party audit. Santa Lucia Highlands vineyards and wineries that have earned certified status include: Apex Vineyard Doctor’s Vineyard Escolle Vineyard Garys’ Vineyard Lone Oak Vineyard McIntyre Vineyard Paraiso Vineyard Pisoni Vineyards Rosella’s Vineyard Scheid Family Wines Sierra Mar Vineyard Soberanes Vineyard Talbott Vineyards Vigne Monte Nero River Road Vineyard To learn more or find SIP Certified wines, visit sipcertified.org. Learn more and to find California Sustainable Winegrowing Alliance members and wines visit California Certified Sustainable Winegrowing. The Bigger Picture What connects an 1800s ranching family, a one-acre wildflower garden, a ton of almond shells, a wind turbine, and a green laser beam? The same thing that connects all good farming: a refusal to treat the land as a short-term resource. The Santa Lucia Highlands has always been shaped by forces larger than any single vintage — marine fog rolling in off Monterey Bay, afternoon winds that push the vines to work harder, soils that remember centuries of geology. The farmers here have learned, generation by generation, to work with those forces rather than against them. Earth Month is a good time to raise a glass to the people doing that work. In the Santa Lucia Highlands, there are quite a few of them. We’re proud to say that several members have won prestigious California Green Medal Awards for their sustainable farming leadership, including Scheid Family Wines, Pisoni Vineyards, Jackson Family Vineyards and J. Lohr. Interested in visiting the wineries and vineyards featured here? Explore our member directory here . --- # Monterey Is the Wine Country Getaway You've Been Missing > Napa Valley is iconic for a reason and for many wine lovers, it belongs on the bucket list. But if you've been there lately — or priced it out recently — you know the experience has shifted. Advance... Wine Tasting in Monterey and Santa Lucia Highlands at a Glance Taste wine with the winemaker or owner The wines are more than Pinot and Chardonnay Wine tasting near San Jose - a one hour day trip to Monterey The tasting fees cost half of what you pay in other wine regions There are working vegetable and fruit farms everywhere Tons of other things to do Car-free wine tasting - Carmel-by-the-Sea and Carmel Valley have numerous walkable tasting rooms Bye Napa. Monterey Is the Wine Country Getaway You've Been Missing. Napa Valley is iconic for a reason and for many wine lovers, it belongs on the bucket list. But if you've been there lately — or priced it out recently — you know the experience has shifted. Advance reservations. Membership required. Tasting fees can run $80 to $130 per person. A crowd-managed choreography that can feel more like a luxury theme park than a winery. Beautiful, absolutely. A relaxing Saturday getaway? That's a taller order. There's a better option within easy reach of the South Bay. One hour south of San Jose, tucked into the fog-kissed hills above Monterey Bay, the Santa Lucia Highlands is California's most compelling wine region that most Bay Area locals haven't discovered yet. World-class Pinot Noir and Chardonnay. Farm-to-glass culture. Ocean air you can practically taste in every pour. And a vibe that's the opposite of velvet ropes. Here are seven reasons to make Monterey’s three wine trails, including Santa Lucia Highlands, your next wine weekend — and maybe the one after that. 1. You Might Be Tasting with the Winemaker or Owner Not every winery in the Santa Lucia Highlands has the owner behind the bar — but more than a few do. And when it happens, there's nothing quite like it. You're not being walked through a scripted flight by someone who's memorized the tasting notes. You're in a genuine conversation with a person who planted the vines, made the wine, and genuinely wants to know what you think. At McIntyre Vineyards, Kristen McIntyre runs the tasting room and often pours personally. Founder Steve McIntyre — a fourth-generation California farmer and one of the most respected viticulturists in the state — is known to show up in his own tasting room in Carmel Valley for exactly this kind of unhurried conversation about sustainability, farming, and what it means to make wine in the Highlands. Rustique Winery - Some tasting rooms feel like productions. Rustique is the opposite. Tucked into a charming barn on River Road just below the Santa Lucia Highlands, this is a family affair in the truest sense: Chad Silacci makes the wines, and his sister Sara runs the events and keeps the whole thing humming with the kind of energy that makes you want to stick around for another pour. They often pour your tastes, they love what they do, and it shows in every glass. Pessagno Winery - Pessagno is a tiny producer run by sisters Carli and Teresa Franscioni. Crafting delicious Rose of Pinot Noir and crisp Chardonnays, their quaint winery on River Road hosts live music days throughout the summer, and you’ll often see a local friend or family member presiding over a giant wood-fired paella pan or live-fire grill, turning local Zio’s Sausages for guests. These are small, family-driven operations. The kind of places where someone remembers you ordered the Syrah last time and asks if you want to try the new vintage. It's personal, unhurried, and exactly what wine tasting is supposed to feel like: old school. 2. The Wines Go Way Beyond Pinot and Chard Yes, the Santa Lucia Highlands is world-famous for its Chardonnay and Pinot Noir — and for good reason. The region's steep elevation and relentless Monterey Bay winds slow ripening to a crawl, creating wines of extraordinary complexity and freshness. But that's just the beginning of the conversation. Wrath Wines crafts a stunning Falanghina — the aromatic Italian white you didn't know Monterey could pull off so beautifully. It tastes floral, bright, and laced with a sea-salt minerality that makes perfect sense once you look west and see the Monterey Bay. Caraccioli Cellars has been 100% estate grown and produced from their Escolle Vineyard in Santa Lucia Highlands since 2015 — and what they do with those two noble French grapes is anything but expected. Yes, there's Chardonnay and Pinot Noir, but the primary focus here is sparkling wine: multiple cuvées crafted with the kind of precision and patience that puts them in rare company anywhere in California. It's a completely different lens through which to explore the varieties that made the Highlands famous. And if you think that's the full picture, wait until you try their still wines — a high-energy Gamay Noir, a cool-climate Syrah, and a Gamay-Pinot Noir blend that crackles with personality. Morgan Winery produces estate Syrah and Riesling from the Double L Vineyard that's cool-climate and mineral-driven — closer to the Northern Rhône in its savory depth than anything you'd expect from California. Visit Morgan at the Crossroads plaza on Hwy 1 and Rio Road, just outside of Carmel-by-the-Sea village. Fifty-three distinct wine varietals are grown across Monterey County. Come thirsty for something new. 3. It's One Hour from San Jose. Yes, Really. Stop planning around traffic to Napa. Santa Lucia Highlands is closer — and the drive is better. From San Jose, you're wine tasting on the River Road Wine Trail in roughly an hour, with the Santa Cruz Mountains fading in your rearview and the Salinas Valley opening up ahead of you like a wide-open invitation. Your first stops on the trail set the tone immediately: Odonata Wines — intimate, artisan-focused, cozy outdoor spaces great for groups with a fridge full of picnic provisions ready to go with your pour. Rustique Winery — farm-rooted and warm tasting in the historic barn, with a summer 2026 farm stand and u-pick flower field in the works. Wrath Wines — the benchmark for Santa Lucia Highlands cool-climate whites and single-vineyard Pinot Noir.. CRU Winery — a sprawling, covered patio overlooking the grapes for slow sipping wines from several prime Santa Lucia Highlands and Central Coast vineyards. You’ll find more delicious Santa Lucia Highlands wines in winery tasting rooms in Carmel Valley and Carmel-by-the-Sea as well. No appointment-only labyrinth. No three-month waitlist. Just great wine, open roads, and stunning vistas. 4. Your Wallet Will Thank You Here's the honest math: Napa Valley's average standard tasting fee runs $81 per person, with reserve experiences topping $128 — and that's before a hotel room averaging $470 a night. By comparison, Monterey-area tasting fees typically run $20–$40 per person, with many wineries offering food-inclusive experiences in that same range. The difference adds up to hundreds of dollars per couple — dollars you can spend on bottles to take home, a coastal dinner, or a long afternoon at Refuge (more on that in reason six). And here's where Monterey wine country is quietly raising the bar: a growing number of wineries are now pairing their tastings with genuinely good food. Corral Wine Company in Carmel Valley Village is debuting charcuterie boards and sandwiches sourced from the neighboring Carmel Valley Creamery Co.. Odonata Wines keeps a fridge stocked with gourmet picnic provisions, so you can grab what you need and find a perfect spot on the property. And Folktale Winery serves a full menu of localvore dips, seasonal salads, and wood-fired flatbreads that make a full afternoon out of a single stop. And that’s before you check out their amazing gift shop filled with cool local provisions like their estate-made honey. You're not just tasting wine; you're gathering and grazing in the open air with people you care about. Less screen time, more sunshine. 5. The Farms Are Part of the Experience Here's something Napa simply can't offer: the Santa Lucia Highlands and the River Road wineries sit at the edge of the Salinas Valley — the Salad Bowl of America — and some of the families farming world-class grapes are also growing the lettuce, cauliflower, lemons, and avocados that feed the country. This isn't a talking point. It's a way of life that shows up in every corner of the River Road wine trail. While the vintners’ vegetable farms are not open to the public, a few of their farmer neighbors offer experiences that allow you to get closer to your food and flowers. Evan Oaks at Agventure Tours leads farm-to-table experiences through the Salinas Valley, combining agricultural tours with wine tasting in a way that makes you rethink the word "pairing." Closer to the tasting rooms, the road from Carmel Valley to the River Road wineries below the Santa Lucia Highlands offers a fun pitstop: The Farm in Salinas. Open May through October, this farm offers tours, events and farm stand goods just five minutes off the River wine trail--just 10 minutes from Odonata Wines. Just a bit further down the road, Lavender Creek Co. hosts events during summer lavender season. It’s located 25 minutes from Scheid Vineyards’ Greenfield winery and CRU Winery in Soledad. Rustique Winery is adding a farm stand and u-pick flower field in summer 2026 — exactly the kind of agricultural immersion that makes a wine country getaway in Monterey feel like a full reset. And at Earthbound Farm Stand, on the way to wine tasting rooms in Carmel Valley, tulip season arrives each February through March — a u-pick flower experience surrounded by organic fields, seasonal café food, and the easy rhythm of farm life. Perfect for an afternoon before or after wine tasting in the Carmel Valley Village. 6. The Adventures Don't Stop at the Tasting Room There are so many things to do in Monterey wine country. It pairs naturally with some of the best outdoor experiences in California — and most of them are minutes from the tasting rooms. Hikers should head straight to Garland Ranch Regional Park, minutes from the Carmel Valley Village tasting rooms and Earthbound Farm Stand. The park offers miles of trails through oak woodland, open meadow, and chaparral — with views of the Santa Lucia Mountains that look better after a glass of Pinot. For a full-on adventure day, Pinnacles National Park 25 minutes from Cru Winery and the River Road tasting rooms at the doorstep of the Santa Lucia Highlands. Condors, volcanic rock formations, talus caves — it's one of California's most underrated national parks, and it makes for a perfect first stop before an afternoon of tasting. For a more coastal afternoon, order a bottle of bubbly to go from Caraccioli Cellars some provisions from Nielsen Brothers Market nearby and walk down Ocean Avenue. Pop the cork, spread out a blanket and watch the fog and dogs roll on by. And then there's Refuge — America's first co-ed outdoor relaxation spa, tucked into the hills at the Carmel Valley Athletic Club. A Himalayan salt cedar sauna, eucalyptus steam rooms, Nordic cold plunge pools, and cascading hot pools overlooking the Santa Lucia Mountains. Day passes are open to everyone, no membership or hotel stay required. Book ahead for weekend visits— it fills up. 7. Car-Free Tasting? Yes, That's a Thing Here. Carmel-by-the-Sea is one of the only places in California where you can genuinely park the car, check into your inn, and spend the entire day tasting — on foot. The village is one square mile, and right now it's home to more than a dozen tasting rooms, all walkable from wherever you're staying. The free Carmel-by-the-Sea Wine Walk app and mobile guide maps every stop and unlocks exclusive offers at participating rooms. No app download required — just your phone and your curiosity. Current Wine Walk participants include Dawn's Dream Winery, Scheid Vineyards, Windy Oaks, Caraccioli Cellars, Cypress Grove Winery, Domaine Messier, Wrath Wines and many more. When you're ready to explore beyond the village, Carmel Valley is an easy drive east — a sun-soaked inland pocket where the fog lifts and the tasting rooms spill out onto outdoor patios. Stroll between McIntyre Family Wines, Corral Wine Co., Bernardus Winery, I Brand Winery, Joyce Wine Company and more. Grab a bite next door at The Wine House while you sip local wines. Stop into the Carmel Valley Creamery for a scoop and Jerome's Market for local provisions. It's wine country the way it was always supposed to be: unhurried, personal, and a little bit magical. Ready to Plan Your Santa Lucia Highlands Trip? Start with our winery map, and make a reservation at one — or seven — of the region's 50+ tasting rooms. The Monterey Bay is waiting. Explore Santa Lucia Highlands Wineries → --- # Celebrating Our Women in Wine | Santa Lucia Highlands > For Women's History Month, we're turning the spotlight on five extraordinary women who are farming, crafting, building, and leading in one of California's most exciting wine regions. For Women's History Month, we're turning the spotlight on five extraordinary women who are farming, crafting, building, and leading in one of California's most exciting wine regions. The Santa Lucia Highlands doesn't give anything away easily. Perched high above the Salinas Valley, battered by afternoon winds off Monterey Bay, and shrouded in morning fog that lingers until midday — this is a place that demands patience, grit, and a deep respect for the land. It also, it turns out, produces some of the most inspiring women in American wine. From a former surgical pathologist who left medicine to chase Pinot Noir to a daughter quietly carrying one of the Highlands' founding families forward — these five women are doing something bigger than making great wine. They're building community, changing industries, and making the Santa Lucia Highlands a place that winemakers worldwide are paying attention to. This Women's History Month, we're proud to introduce them to you. Sabrine Rodems — The Artist-Scientist of the Highlands Carmel-by-the-Sea & Salinas Valley Winemaker, Wrath Wines & Scratch Wines Before Sabrine Rodems ever set foot in a vineyard, she was hauling equipment at the San Francisco Opera House, union card in hand, surrounded by stagecraft and spectacle. She describes herself as "an artist who wanted to be a scientist" — and it shows in everything she makes.Sabrine started her career in film and theater and then went back to school mid-life to earn her Master of Science in Viticulture and Enology from UC-Davis. She then headed south to Monterey wine country when everyone else was heading north. For nearly two decades, she has been the winemaker at Wrath Wines, shaping one of the region's most acclaimed portfolios from the windswept Santa Lucia Highlands and the San Saba Vineyard below it. She also runs Scratch Wines, her own label producing small-lot Chardonnay sparkling, Riesling, Grenache, Pinot Noir, and Cabernet Sauvignon from Monterey, Arroyo Seco, Santa Lucia Highlands, and the Santa Cruz Mountains. Sabrine doesn't make conventional wine, and she doesn't want to. She's made Falanghina in ancient Roman amphora. She's pushed the boundaries of what Grenache and sparkling Chardonnay can be on the Central Coast. She founded Wines of Danger, a renegade collective that banded together small, independent producers to get their wines in front of San Francisco audiences who might otherwise never find them. Her Santa Lucia Highlands Pinot Noirs — sourced from some of the highest and most dramatic sites in the appellation — are among the most talked-about wines in the region. Edgy, precise, and full of the raw energy of a place that earns everything it produces. Wrath Wines has tasting rooms in Carmel-by-the-Sea and on River Road in the Salinas Valley. Sara Silacci — Keeping a Dream Alive Salinas Valley Co-Owner & Events Director, Rustiqué Winery The name Rustiqué doesn't come from a design concept or a brand exercise. It comes from Rusti Lee Silacci — a Monterey County schoolteacher who spent nearly three decades teaching a love of biology to her students, and who, when she and her husband, Robert, began to think about retirement, dreamed of something more: an estate winery on the family ranch, a place to gather, a way to share what they'd built. Rusti died of ovarian cancer in 2019. She never got to see Rustiqué fully open its doors. Her daughter Sara — along with brother Chad, the winemaker — made sure it happened. The tasting room, housed in a 100-year-old barn on the Silacci family ranch in the foothills of the Santa Lucia range, opened in 2021. And Sara has turned it into something that would have made her mother proud: Not just a place to drink wine, but a genuine community hub for a part of Monterey County wine country that has long needed one. "We do anything from public to private: comedy shows, concerts, workout classes, yoga, sound baths, you name it," Sara says. "We get the community out here for a variety of events that I really think this region is needing." The siblings are also adding a farm stand and u-pick flower field in the summer of 2026. She runs the marketing, the social media, the events calendar — and through partnerships with local chefs, musicians, and makers, she is weaving Rustiqué into the cultural fabric of the Salinas Valley. It's a tribute. It's also a vision that immerses visitors in wine country farm life. Rustiqué Winery is located on River Road in the Salinas Valley. Heidi Scheid — The Executive Who Changed the Game Carmel-by-the-Sea & Salinas Valley Executive Vice President, Scheid Family Wines | Carmel-by-the-Sea & Salinas Valley Heidi Scheid didn't grow up thinking she'd run a wine company. She studied finance at University of Southern California, did a stint at Ernst & Young, built a career in corporate consulting — and then the family business called. She answered, and Monterey wine has never been the same. When Heidi joined Scheid Family Wines in 1992, the Salinas Valley estate was a grape-growing operation. Today, under her leadership in sales and marketing, it has grown to nearly one million cases annually, with wines in every U.S. state and more than 30 countries. The company now offers estate-driven winemaking across the Central Coast. All of the company’s vineyards are certified sustainable, and all powered by a 400-foot wind turbine that generates 100 percent of the winery's energy needs — making Scheid Family Wines the only large-scale winery in the world running entirely on renewable energy. In 2020, Wine Enthusiast named Heidi its Person of the Year — the wine industry's most prestigious individual honor — citing her leadership in sustainable growth, creative product development, and her 28 years of service to the Wine Market Council, including two years as Chair. She's also the person who stood in a grocery store aisle, noticed that consumers were starting to care deeply about sugar content and low-alcohol options, and launched Sunny with a Chance of Flowers before almost anyone else saw the "better for you" wine category coming. It became one of the fastest-growing wine brands in the country. Scrappy, data-driven, and deeply committed to her community, Heidi is proof that business owners who listen to their customers and innovate always shine brightest. Scheid Family Wines has tasting rooms in Carmel-by-the-Sea and Greenfield. Kristen McIntyre — The Next Generation of a Founding Family Carmel Valley & Santa Lucia Highlands General Manager, McIntyre Vineyards | Carmel Valley & Santa Lucia Highlands The McIntyre Estate Vineyard was among the first planted in the Santa Lucia Highlands, with vines going in as early as 1973. Steve McIntyre, its founder, purchased the vineyard when it was about to be abandoned in the 1980s. He has also planted more than 20 percent of the entire appellation — farmed nearly a third of its vineyards — and built his vineyard management company Monterey Pacific into the largest farming operation in Monterey County. The legacy is immense. Kristen McIntyre, Steve’s daughter, is the one stepping into it. As General Manager of McIntyre Vineyards, Kristen oversees the tasting room, direct sales, and the hospitality center at the McIntyre Vineyard— the face of the brand to the thousands of visitors who come to experience it each year. She works closely with colleague Anna who manages wholesale sales. She's also a board member of the Santa Lucia Highlands Wine Artisans and a fixture on the committee for the annual Sun, Wind & Wine Festival, the region's signature consumer event in May at Mer Soleil Vineyard. But it's her approach to growing her family's legacy in the region that sets her apart. Under Kristin's stewardship, McIntyre has deepened its commitment to regenerative and sustainable farming: maintaining owl boxes to keep vineyard pests in check without pesticides, native cover crops to build soil health, and — in a detail that says everything about how this family thinks — a recent grant to plant milkweed across the vineyard to support struggling Monarch butterfly populations. Working alongside her cousin Jessica of Sitos Group, Kristen and Steve replanted a block of Pinot Noir at the McIntyre Estate Vineyard using biochar to enrich the soil and sequester carbon to fight climate change. She pours the wines with the quiet confidence of someone who grew up knowing every block of those vines. And the wines — particularly the Estate Pinot Noir and Estate Chardonnay under winemaker Byron Kosuge — are some of the most critically praised the label has ever produced. McIntyre Family Wines tasting studio is in Carmel Valley Village. Kerith Overstreet — The Doctor Who Chose Pinot Santa Lucia Highlands Winemaker & Proprietor, Bruliam Wines | Sourcing from Santa Lucia Highlands Kerith Overstreet's father conceded that she could be anything she wanted — after medical school. So after studying English Literature at Cornell University, she duly attended medical school at the University of Rochester School of Medicine, followed by her residency and two fellowships in surgical pathology at UC-San Diego. She published papers, taught residents, and appeared to launch a successful and fulfilling career. And then she started making wine. "Leaving wasn't easy," she says. "But after 17 years of winemaking, it's clear that I draw on the same skill set every day, just differently. Winemaking is a magical elixir of science and art, just like the best physicians combine rigor and technique with a big dose of humanity." Starting with a single barrel from the 2008 harvest, Kerith built Bruliam Wines into a boutique producer of around 1,200 cases a year of single-vineyard Pinot Noir, Chardonnay, and Zinfandel. She holds every title at the winery herself including Winemaker, Chief Marketing Officer, Director of Sales, Head of Grower Relations, and Ever Obliging Tank Sanitizer. Furthermore, Bruliam has donated to over 100 charities since the winery's founding. Her connection to the Santa Lucia Highlands is personal and long-standing. The Pinot Noir that altered her career path was sourced from Garys' Vineyard in the SLH, a bottle recommended in a 2003 Wall Street Journal column that she still keeps in her study, worn and dog-eared. Today she sources from Soberanes Vineyard, right next door. She describes SLH Pinot Noir as having "that earthy, leathery, clove-y thing." This deep, brooding, and layered complexity ranks SLH Pinot Noir among California's most food-friendly wines. Bruliam Wines is based in Windsor, Sonoma County, and sources from the Santa Lucia Highlands. The Common Thread – Santa Lucia Highlands Wineries Run By Women While these five women in wine work different corners of our world, what connects them is unmistakable: a willingness to build something new and to pour that conviction directly into the glass. They don’t all carry the title of winemaker, but an increasing number of women do. Discovering the best women winemakers in Monterey requires you to look beyond the county line. Some of the most exciting wines made from Santa Lucia Highlands grapes are touched not only by local women winemakers, such as Sabrine Rodems, Kerith Overstreet and Martha Kraftzeck at Scheid, but a growing number of elite women from Napa, Sonoma and Mendocino wine country, who drive anywhere from 175 to 275 miles to get their hands on SLH’s captivating clusters of grapes. They include Theodora Lee of Theopolis Vineyards, Bibiana González Rave of Catteleya Wines, Moret-Breaynn of her eponymous wine label, and Katy Carroll of Truckee River Winery near Lake Tahoe. The Santa Lucia Highlands has always been shaped by people who believed in something others couldn't yet see. These women are carrying that tradition forward. If you haven't yet made the drive to our charmingly quaint Monterey wine trails to taste these delicious wines, now is the time. --- # Harvest Begins in the Santa Lucia Highlands > Growers anticipate exceptional quality and average yields for Pinot Noir and Chardonnay.  Escolle Vineyard and Caraccioli Cellars Manager Scott Caraccioli said they harvested four and a half tons of... SANTA LUCIA HIGHLANDS KICKS OFF WINE GRAPE HARVEST Growers Anticipate High Quality and Average Yields Growers anticipate exceptional quality and average yields for Pinot Noir and Chardonnay. Escolle Vineyard and Caraccioli Cellars Manager Scott Caraccioli said they harvested four and a half tons of Pinot Noir clone 943, which came seven days later than 2024 and eight days earlier than 2023. “Overall, 2025 has been a cool growing year, which has led to great flavor concentration and stellar structure. All signs indicate that we’re set to have a great vintage for both still and sparkling wines,” Caraccioli said. “I would classify this season in the Santa Lucia Highlands so far as a Goldilocks season," says Steve McIntyre, McIntyre Vineyards. "Everything's just been just right. We haven't had any extremes of temperature. We've been in the sweet spot of photosynthetic activity for the vines,” McIntyre said. “The crop is average, but it portends to have great quality because of the lack of extremes.” I would classify this season in the Santa Lucia Highlands so far as a Goldilocks season Steve McIntyre, McIntyre Vineyards Matthew Heil, director of fruit supply for Copper Cane, looks after 150 growers from Santa Barbara to Mendocino, including Las Alturas Vineyard in the Santa Lucia Highlands. He credits cooler sea surface temperatures up and down the coast with the even temperatures in this vintage. “We're being given an absolute gift of a growing season. Everything's moving through nicely and evenly, and looks gorgeous. The marine layer has been consistent, keeping things nice and cool. Nighttime temperatures have also been mild, a little warmer than usual, so the vines are very metabolically active, which has moved things along,” Heil said. “If we get any kind of heat, this thing's really going to pop.” Winemaker Adam Lee of Clarice Wine Company notes that despite low rainfall, only eight inches on average across the Santa Lucia Highlands this season, berry size is larger than last year in some vineyards. “It does seem like there's going to be a bit more weight out there than I anticipated, particularly in certain clones,” Lee said. Early morning harvest crews work through the coastal fog that defines the Santa Lucia Highlands' cool climate conditions. Conversely, Winemaker Marty Spate at Riboli Family Vineyards is expecting a lighter yield from their Doctor’s Vineyard in the SLH. “I think that's just indicative of the clones, the site, and the restrictive soil with the elevation. From Pommard to Calera to Mount Eden and some of the older plantings that date back to the 70s, we're seeing a very low two-and-a-half to two-and-a-quarter tons per acre,” Spate said. The Santa Lucia Highlands AVA in Monterey County is a crown jewel of California’s coastal winegrowing, where generational farming families produce some of the state’s most awarded cool-climate Pinot Noir, Chardonnay, and Syrah. The appellation encompasses nearly 5,000 planted acres with 49 vineyards planted on the elevated, sloping alluvial terraces of the Santa Lucia Mountain range in the Salinas Valley, close to nearby Monterey Bay. Don't miss our 2025 Harvest Recap Zoom on Thursday, November 20th. --- # Exploring the Santa Lucia Highlands and Carmel-by-the-Sea > From multiple Michelin-starred restaurants to some of California’s best-kept secret wines, the Santa Lucia Highlands and Carmel-by-the-Sea is an absolute gold mine for food and wine lovers -... From multiple Michelin-starred restaurants to some of California’s best-kept secret wines, the Santa Lucia Highlands and Carmel-by-the-Sea is an absolute gold mine for food and wine lovers - especially when it comes to Pinot Noir. Only about a 45-minute drive from one of the most beautiful and charming towns in the world - Carmel-by-the-Sea - the Santa Lucia Highlands is home to some of the best Pinot Noir in the country. The proximity to the Pacific Ocean and Monterey Bay has a significant effect on the region which cools it down at night and delivers intense cooling winds to provide natural air conditioning during the warm, sunny days. And while this means you’ll have to dress in layers, this is fantastic news for Pinot Noir which you’ll find has the perfect and rare combo of racing acidity from the cool nighttime temperatures, intense concentration courtesy of the wind, and perfectly sun-kissed flavors thanks to that beautiful California sunshine. And while you won’t find many hotels or restaurants out in the grape-growing parts of the Santa Lucia Highlands, it’s the perfect excuse to make it a multi-faceted trip filled with wine tasting, golf, beach walks, and world-class shopping in Carmel-by-the-Sea. Here’s an itinerary and what you need to know: Check-In at Le Petit Pali (Ocean Ave): Check-in at the charming Le Petit Pali in downtown Carmel-by-the-Sea which has the cutest amenities like freshly delivered cookies every night and champagne breakfast each morning. Perfectly located in town, you can easily walk to restaurants and tasting rooms and still easily escape by car into the vineyards during the day. Caraccioli Tasting Room: Take a stroll and pop into the Caraccioli tasting room for a glass of bubbles. In addition to the world-class still Pinot Noir and Chardonnay, they are making some of the best sparkling wine in the country right now from Pinot Noir and Chardonnay all grown on their estate Escolle vineyard. Dinner at La Bicyclette: Grab dinner nearby at locals' favorite, La Bicyclette for wood-oven fired Neapolitan style pizza and wine. They only take reservations by phone or in-person (and they do book up FAST) but they do keep space available for walk-ins. Explore the Santa Lucia Highlands: Wake up and get ready to head out into the Santa Lucia Highlands. An easy 45-minute drive from Carmel where you’ll see more than just grapevines, it’s a fascinating dichotomy of terroirs in these parts where you can have wildly different landscapes (and crops) almost neighboring each other. While the grapevines in the Santa Lucia Highlands are planted on the west side of the valley on an alluvial mountain terrace that’s more suited for high-quality grape growing, you’ll also see crops like lettuce and artichokes in what’s known as the country’s “salad bowl” thanks to the highly fertile soil on the Salinas Valley floor as you drive around. And while the two entities are in close proximity to each other, it’s worth noting that they never share the same land. Morgan Tasting Room & Double L Vineyard: While Morgan’s tasting room is in Carmel, you can drive by their Double L Vineyard to get a sense of why twin sisters Jackie & Annie Lee have joined the family business. It’s a special place where their father, founder Dan Morgan Lee, has planted everything from Pinot Noir to Riesling. They’ve been farming organically since 2002 and the wines are well worth seeking out when you get back into town or at home. Morgan Winery's Santa Lucia Highlands Pinot Noir at the table — the region's wind-driven intensity and cool-night acidity make it one of California's most food-friendly pours. Pisoni Vineyards: You can’t talk about the SLH without talking about Pisoni Vineyards. Another family affair, their legendary wines are all grown on their own estate and express its unique terroir. While you can't visit them, look for their Lucia by Pisoni and Pisoni Estate wines while in the region, and at home. Wrath Winery: Wrap up your day at Wrath Winery along River Road in the Santa Lucia Highlands, where lush single-vineyard Pinots await, along with gorgeous views. A Santa Lucia Highlands winery at dusk, where coastal fog rolls in from Monterey Bay — the same chill that gives the region's Pinot Noir its rare balance of concentration and acidity. Talbott Tasting: Return to Carmel by the Sea for a tasting at Talbott. They've been making high-quality Chardonnay and Pinot since the early '80s. The Fidelity remains a perennial favorite. Explore Carmel-by-the-Sea: Lean into those perfectly Northern California coastal town vibes by taking a stroll on the gorgeous beach, shopping at the endless array of boutiques, and taking in the exquisite architecture that makes this town so charming. Make sure you grab a bite or drink at one of the many incredible restaurants in town like Stationaery for brunch, Bud’s at La Playa for sunset drinks on the terrace, and Michelin-starred Chez Noir or Aubergine for dinner. And be sure to pop into Folktale Winery which is a short drive if you have a moment on your way out. Now that you have your itinerary, it's time to indulge in the hidden gem wine region of Santa Lucia Highlands and immerse yourself in the charm of Carmel-by-the-Sea. Book your trip now and experience a weekend getaway like no other for Pinot Noir lovers! --- # The Perfect Santa Lucia Highlands Itinerary for First-Time Visitors > Santa Lucia Highlands is a beautiful wine-growing region in Monterey County, California. This area is known for its stunning views, cool climate, and exceptional wines. Many renowned wineries across... Santa Lucia Highlands is a beautiful wine-growing region in Monterey County, California. This area is known for its stunning views, cool climate, and exceptional wines. Many renowned wineries across California in the region produce some of the country's most delicious Pinot Noirs, Chardonnays, and Syrahs from the region’s grapes. People from all over the world, drawn by the exclusivity of Santa Lucia Highlands wines, visit this region to experience its unique terroir. Whether you are a wine enthusiast or a casual drinker, Santa Lucia Highlands is a must-visit destination that offers an unforgettable experience. Want to explore this esteemed wine region? Here is the perfect Santa Lucia Highlands itinerary for first-time visitors. Getting Here and Getting Around The Santa Lucia Highlands are about 45 minutes from Monterey and 2 hours from San Francisco. Many member tasting rooms are located in Carmel-by-the-Sea and Carmel Valley Village. If you're traveling from outside of Northern California, rest assured that getting here is easy. The most accessible and convenient way to travel to the region is to fly to Monterey Regional Airport (MRY), which is served by a limited number of airlines. Alternatively, you can fly into either San Francisco International Airport (SFO), Oakland International Airport (OAK), or San Jose International (SJC), rent a car, and drive the rest of the way. While Uber and Lyft do operate in the area, I would not rely on rideshare to bring you out to Carmel Valley Village or the vineyards south of Salinas. To ensure your safety and the safety of others, I recommend renting a car and having a designated driver to travel between wineries. The Perfect Itinerary for First-Time Visitors Day 1: Arrive at Carmel-by-the-Sea, and take a drive down the scenic 17 Mile Drive along the coast. Head to Caraccioli Cellars Wine Tasting Room in Carmel-by-the-Sea, a family-owned and operated winery known for its exquisite sparkling wines and complex, yet elegant Pinot Noirs. Some dinner options you can walk to: La Balena for Italian, Flaherty's Seafood Grill & Oyster Bar for the fresh catch of the day, Cultura Comida y Bebida to enjoy Mexican cuisine, or Dametra Cafe for Mediterranean dishes. Check in to Carmel Mission Inn, a fantastic home base for a few days of wine tasting. Day 2: Head to Bernardus Lodge and enjoy a relaxing massage or rejuvenating facial at their luxurious spa. Then, enjoy a delicious breakfast at their on-site restaurant, Lucia Restaurant and Bar. It's time for your first wine tasting of the day at Corral Wine Co. in Carmel Valley Village. Reservations aren't required here, but if you book one, you will receive two (2) tastings half off. This family-owned winery claims it's "not fancy," but it makes fantastic wine. Grab some lunch at either Plaza Linda or Cafe Rustica — and drink plenty of water between wineries. Return to Carmel-by-the-Sea and stop by the Wrath Wines Tasting Room to try their renowned Pinot Noir, Chardonnay, Syrah, and Sauvignon Blanc. Stroll around Carmel-by-the-Sea and visit the local shops and boutiques. Most of the stores in this neighborhood will close at 6 PM, so plan accordingly! Enjoy a nice dinner at Seventh & Dolores. This innovative, modern American steakhouse is dedicated to sourcing its meat sustainably. Day 3: Stop by Pangea Grill for a quick yet filling breakfast before a day of wine tasting. This restaurant is known for its Asian fusion dishes, and they do a beautiful job of meshing authentic Eastern and Western flavors. Their breakfast offers a wide range of dishes, and there's something for everyone in your group to enjoy. Venture over the mountain and see the vineyards of the Santa Lucia Highlands for yourself. Drive to Salinas, CA along River Road (about a 45-minute drive from Carmel-by-the-Sea), and enjoy a wine tasting in the 100-year-old barn at Rustique Wines. Here, you can enjoy exquisite Pinot Noir and Chardonnay and the most beautiful vineyard views. (Note: this winery is open from Friday-Sunday) Return to the Carmel Valley Village and spend the rest of the afternoon at a winery fit for royalty. Folktale Winery and Vineyards is one of the most popular vineyards to visit in the area: it is a family-friendly tasting room with a full-service restaurant, they offer live music on the weekends, and they are known for their bright, acidic Chardonnay and Pinot Noir from the Santa Lucia Highlands. Enjoy dinner in Carmel-by-the-Sea. Our recommendations include La Balena (Italian), Flaherty's Seafood Grill & Oyster Bar, Cultura Comida y Bebida (Mexican), or Dametra Cafe (Mediterranean). Day 4: Make a reservation and have brunch at Stationæry Restaurant, a popular restaurant among locals and tourists. Enjoy one last wine tasting at Morgan Double L Vineyard's tasting room across the street from Carmel Mission Inn. This winery is known for its organic farming practices and minimalist winemaking and produces some of the most elegant wines in the area. We hope this itinerary has given you a good idea of what to expect from a trip to Santa Lucia Highlands and has inspired you to start planning your wine-tasting adventure. Remember to drink responsibly and always have a designated driver if you drive between wineries. This region is truly a gem of California's Central Coast, and we are confident that you will fall in love with the stunning views, exceptional wines, and warm hospitality of the people who call this place home. Cheers to a memorable experience in Santa Lucia Highlands! About the Author Alicia Tenise Chew is a lifestyle blogger and former East Coaster now based in LA. On her blog, Alicia Tenise, she writes about entertainment, fashion, beauty, food and drink, and travel. She is the author of From Harvest to Home. --- # Unlock the Magic of the Santa Lucia Highlands > California boasts a stunning array of wine regions, each with its own charm and signature flavors. But for those seeking a place where breathtaking scenery meets world-class wines, the Santa Lucia... By Paige Comrie May 2024 California boasts a stunning array of wine regions, each with its own charm and signature flavors. But for those seeking a place where breathtaking scenery meets world-class wines, the Santa Lucia Highlands (SLH) deserves a special place on your itinerary. Here's why: - Dramatic Beauty: Imagine rolling vineyards nestled amidst soaring Santa Lucia Mountains, kissed by cool coastal fog and bathed in golden sunshine. That's the magic of SLH. - Pinot Noir & Chardonnay Paradise: This region isn't just about the views. SLH is renowned for producing some of California's most sought-after Pinot Noir and Chardonnay, known for their complexity and elegance. - A Hidden Gem: Unlike Napa or Sonoma, SLH offers a more intimate, off-the-beaten-path experience. Intrigued? This blog post will be your guide to unlocking the magic of the Santa Lucia Highlands. I've tasted wine all over the state of California (and the world!) but SLH is a region that stands out in mind for its awe-inspiring beauty and beautiful, complex, terroir-driven wines. Not to mention… the wind! The coastal winds here play a huge role in shaping the complex flavors of the wine and make for a memorable destination. My 2021 summer trip to Santa Lucia Highlands remains one of my all-time favorite wine-country experiences. Setting the Scene: The Geography & Climate of SLH Nestled between the soaring Santa Lucia Mountains and the cooling Pacific Ocean, Santa Lucia Highlands boasts a unique geography that sculpts its wines. Morning fog rolls in from the coast, blanketing the vineyards in a cool embrace that slows ripening and allows grapes to develop intense flavor profiles. As the day progresses, sunshine breaks through, warming the slopes and ensuring optimal grape maturity. This interplay between fog, sunshine, and well-drained soils fosters grapes with vibrant acidity, balanced sugars, and concentrated flavors – the hallmarks of truly elegant and complex wines. Grapes of Glory: Pinot Noir & Chardonnay Pinot Noir and Chardonnay are the undisputed stars of Santa Lucia Highlands. The cool climate coaxes these grapes to develop vibrant acidity – and let me tell you – it's absolutely jaw-dropping! This isn’t just a subtle tang of acid; it’s a refreshing wave that dances on your palate. It's the kind of acidity that might (in a good way!) feel like it'll rip the skin off your teeth, but that's precisely what makes these wines so distinct and food-friendly. This vivacious acidity forms the lifeblood of SLH wines. Pinot Noirs here are renowned for their elegance and complexity, bursting with aromas of red fruit, spice, and earth. Chardonnays achieve a beautiful balance between richness and restraint, offering notes of citrus, stone fruit, and subtle hints of oak. Both varieties are living expressions of the region's unique terroir, resulting in captivatingly nuanced wines that perfectly complement a meal. Beyond the Vine: Where to Visit One of the things I love most about visiting SLH is that many of the wineries have convenient tasting rooms in downtown Carmel. You can easily spend a day strolling downtown and checking them out. OR you can get off the beaten path and visit a handful of vineyard tasting rooms. Here are a few of my favorites from my trip! Wrath Wines Wrath Wines absolutely exemplifies the magic of SLH. Their dedication to single-vineyard bottlings allows the unique character of each vineyard to shine through in their Pinot Noirs and Chardonnays. A visit to Wrath promises an intimate tasting experience, where you can delve into the nuances of these terroir-driven wines and discover the beauty of Santa Lucia Highlands in every sip. Morgan Winery Morgan Winery is one of my all-time favorite Chardonnay producers. I’m absolutely in love with their Double L vineyard (which I had the privilege of visiting back in 2021) and everything that comes out of it. Although they’re most known for their Pinot Noir and Chardonnay, I just had a dry Riesling from them that was absolutely outstanding! Bernardus The first tasting room in Carmel and housed in an old bank, Bernardus is one not to be missed! Bernardus Winery stands out in Santa Lucia Highlands for their critically acclaimed Pinot Noirs and Chardonnays. Their diverse tasting experiences cater to all preferences, offering intimate settings to explore aged wines in their library or scenic vineyard tours culminating in a taste of their latest releases. McIntyre Vineyards I literally exclaimed with glee when I saw McIntyre’s SLH Pinot Noir in a recent press shipment I received. McIntyre Vineyards is nestled in the heart of Santa Lucia Highlands' "sweet spot," a 12-mile stretch of benchland renowned for producing wines of character and complexity. Here they offer a chance to experience wines crafted by one of California's most respected viticulturists, Steve McIntyre. Their SIP Certified practices showcase a commitment to sustainability, while their tasting room invites you to explore the character and complexity of their acclaimed Pinot Noirs and Chardonnays. Talbott Vineyards Talbott Vineyards boasts a rich history in Santa Lucia Highlands. Their focus is unwavering: crafting exceptional Burgundian varieties, Pinot Noir and Chardonnay, using 100% estate-grown grapes from the famed Sleepy Hollow Vineyard. Planted in 1972, Sleepy Hollow is one of the region's oldest and coolest vineyards, considered Grand Cru-level for its exceptional quality. Winemaker David Coventry, along with his team, translates this prime terroir into wines that have garnered praise for over three decades. Folktale Winery & Vineyard Folktale Winery brings a touch of whimsy to Santa Lucia Highlands. It was one of my favorite stops during the trip – both for the aesthetics and for the interesting range of wines they produce! Here you’ll find everything from SLH Pinot Noir and Chardonnay to Syrah to a Solera-style wine and more! Their welcoming tasting room invites you to sip and savor their captivating wines, each sip a story waiting to be told, much like the name itself. A Toast to Unforgettable Experiences Just imagine – rolling vineyards bathed in sunshine, kissed by cool coastal fog – that's the magic that awaits in Santa Lucia Highlands. Writing about this region and revisiting some of my favorite bottles from there has me itching to pack my bags and head back myself! It's a hidden gem, just a two-hour drive from San Francisco, yet feels worlds apart. Beyond the world-class Pinot Noirs and Chardonnays that echo the region's unique terroir, a relaxed atmosphere invites you to slow down, explore charming towns, and truly unwind. Santa Lucia Highlands isn't just a wine region; it's an unforgettable experience waiting to be uncorked. So, are you ready to write your own Santa Lucia Highlands story? --- # Uncork a Pinot Noir Haven with Whimsy Soul > Carmel-by-the-Sea's fairytale charm is legendary but beyond the historic, charming houses and ocean views is a thriving wine region that's laid back, welcoming, and seriously underrated. Carmel-by-the-Sea's fairytale charm is legendary but beyond the historic, charming houses and ocean views is a thriving wine region that's laid back, welcoming, and seriously underrated. If you've been burned by the snootiness of other California wine-tasting rooms, Carmel-by-the-Sea’s wine walk and the nearby Santa Lucia Highlands AVA offer a refreshingly relaxed alternative. Here, you can ditch the stuffy atmosphere and sip on world-class Santa Lucia Highlands wines in a charming, walkable downtown setting. I just spent a weekend strolling past flower-filled courtyards, popping into cozy tasting rooms, and savoring exceptional Pinot Noirs and Chardonnays - all without ever needing to hop in a car. Though, we did venture out to River Road to visit some tasting rooms among the vines and it’s worth a drive out there one afternoon. In this Carmel-by-the-Sea wine-tasting guide, I'll be showing you all the best hidden gems... buckle up (or should we say uncork?) for a delicious adventure. The Whimsy Soul blogger pours a Morgan wine amid the vines — proof that Santa Lucia Highlands tasting is as relaxed and unhurried as the region itself. I’ve been wine tasting all over California for years, have my WSET 2 certification, and will happily tell anyone that one of my favorite varietals is a California Pinot Noir. Which is why I was thrilled to have a weekend to explore the Santa Lucia Highlands with a Carmel wine-tasting tour. While the Russian River in Sonoma County is usually the darling child of California Pinot Noirs, Santa Lucia Highland’s is the underdog worth paying attention to if you love Pinots. Santa Lucia Highlands: New Favorite California Wine Region For Pinot Noir Nestled in the dramatic Santa Lucia Mountains above Salinas Valley, the Santa Lucia Highlands AVA is a seriously underrated wine region that is producing some seriously cool wines. Sort of literally, too. Thanks to the cool morning fog and breezes from Monterey County and the Monterey Bay that funnel into Salinas Valley, Pinot Noir and Chardonnay reign supreme in this region. Though, I was surprised to find so many Rhone and other French styles of wine being produced. There is plenty of Grenache and Syrah to sample, but also interesting varietals as well. I've never seen Gamay on a California wine-tasting menu before but was able to taste it at both Joyce in Carmel Valley and the Caraccioli Cellars tasting room in Carmel. I also tried a few Blanc de Blancs and Bruts, a refreshing departure from the standard blends you usually see on California wine-tasting menus. But the Santa Lucia Highlands AVA Pinot Noirs are the winners of this region. They’re bright, have balanced acidity, are fruit-forward with strong cherry and raspberry notes, hints of spice, and good vintages have those tertiary aromas of earth and mushroom that I personally adore in Pinots. You can find Santa Lucia Highland wines in many stores around California (some producers also distribute nationally) and of course, there are plenty of wineries with downtown Carmel by the Sea tasting rooms to visit. And that’s just what we did. Exploring Santa Lucia Highlands River Road Driving down from San Francisco, my husband and I lucked out on a perfect Spring day with blue skies and warm afternoons for our wine-tasting weekend. We started out on River Road, the small wine-tasting trail in the Santa Lucia Highlands region near Salinas. You may have driven this way down to San Luis Obispo on the California Central Coast and may have not even realized there's a thriving wine scene in the foothills of the mountains. Which are commanding and stunning, by the way. My husband and I met up with Jackie, the daughter of Dan Lee who’s behind the label Morgan Winery, at their Salinas office and followed her out to their Double L Vineyard to kick off our wine-tasting adventure. Morgan Winery has a downtown tasting room open to the public and shouldn’t be missed on your Carmel wine walk. But today, we were meeting them in their vineyard. As we turned the car West to drive into the foothills, the Santa Lucia Highlands mountains filled our window view. A vibrant shade of green thanks to all the spring rain, it looked like the mountains you would find in Kauai, not California. But the day just got better. At the Double L Vineyards, we met up with Dan Lee himself, where he showed us how to remove “doubles” on the vine. This happens when two grape shoots form during bud break, which can cause crowding and disease, but it’s easy to break off one shoot to leave the other one. After our lesson on pruning, we settled down for a picnic lunch under a tree in the vineyard, chatting with Jackie and Dan about Morgan Winery and the Santa Lucia Highlands AVA, and of course, sipping on their wines. We started with a Reisling, which was bottled just three weeks prior and showing a little young, but was bright and refreshing, perfect for the already warm day. “Dad, you’ll have to show her some of the older vintages with petrol later,” Jackie says, after I told her how I love aged Reisling that develops those coveted petrol flavors. After packing up our lunch, we headed just a few miles down River Road to Wrath Wines. Wrath Wines We pulled into the Wrath Wines tasting room parking lot and I immediately squealed when I saw a giant orange cat sitting on a car hood. I’m a self-declared crazy cat lady and ran over to him when we parked. “His name is Otis”, the woman behind the wine counter later told us “and there’s a few more running around, too.” Later I would meet Oscar, an elderly black cat lounging on a box of wine, during a tour we took with the assistant winemaker. Wrath has probably the most robust Monterey / Santa Lucia Highlands Pinot Noir menu with 12 available, which I was excited for. No matter the time of year, I always crave that fruit-forward, medium tannins, and spice that a Pinot Noir offers. Wrath’s tasting room has a sprawling outdoor seating area next to a pond with the sound of frogs gently croaking, even in the middle of the day. There’s a bocce court and plenty of seats in the shade. We quickly lost track of time as we nibbled on local cheese and sipped on Pinot. Nothing is rushed here in the Santa Lucia Highlands. Odonata Wines Our last winery stop of the day was at Odonata Wines, a winery that oozes cool from every corner. They’re dog-friendly and have a relaxing outdoor seating area to kick back with a glass of 2019 Pinot Noir, or my favorite: the Super Cali blend. But, it’s worth it to hang at the counter inside to chat with other guests and you’ll probably even spot Denis Hoey, the winemaker and owner of Odonata. He rolled in halfway through our tasting, updating the staff on his work in the field that day and chatting with all the guests. “It feels empty in here,” he remarked, waving his hands over to the rows and rows of stacked wine barrels a few feet from the tasting counter. “Empty? This is empty?!” I ask. Apparently, there’s normally a whole other row of barrels in the room. Soon, it was time for us to check into our hotel, the Carmel Mission Inn, so we hopped back into the car and headed into downtown Carmel by the Sea. Everyone has the same Santa Lucia Highlands map to show where their vineyards are during tastings, and it's fun to drive out on River Road first before heading into Carmel so you have a visual mental map. Once we settled into our hotel, we found our stomachs growling so we made our way to Pangea Grill, a Carmel restaurant more than one sommelier recommended to us during the day. After a dinner of martinis, kimbap, and kimchi fried rice, we tuckered back to the Carmel Mission Inn to rest for a big day of exploring downtown Carmel’s wine tasting the next morning. Uncorking The Perfect Sip & Stroll Of The Best Wine Tasting In Carmel-By-The-Sea Day two was all about a relaxing Carmel wine walk downtown! We're early birds and by 8 am were wandering the beautiful downtown streets, looking into windows of Carmel art galleries and gawking at the beautiful houses. The city is sleepy but the famous The Staionary restaurant was open with a line already forming. We snagged a table and feasted on homemade cinnamon rolls, lavender lattes, and their famous potato pancakes. After, we made a beeline to Carmel Beach for a sunny walk along the water. Before starting our afternoon tasting at all the Santa Lucia Highlands wineries downtown, we opted to explore the Carmel Mission Basilica Museum, a stop I always make when visiting Carmel. I just love their gardens so much, especially in the springtime. If you are up for a more adventurous morning activity, make a drive down past Bixby Bridge to Pfeiffer Big Sur State Park, a stunning beach with purple sand (yes, purple!) If you are visiting in the spring, you may also luck out on spotting some of the famous Big Sur Cala Lilies, too. Kori Wines I was eager to start wine tasting in Carmel, though. I loved seeing the vineyards in person along River Road the day before, but as DD, it was heavenly to just park the car at our hotel and be able to walk around the darling town. We started at Kori Wines, a female-owned winery that kicked off our tasting with a tasty Blanc de Blanc and a Sauvignon Blanc that had the most delicious guava nose. Next, we compared the 2019 and 2020 Pinot Noirs side by side, something I always love to do while wine tasting. The 2019 had more forest floor and cranberry notes, while the 2020 presented deeper ripe fruits and vanilla. Both were tasty. After chatting with the Kori wines sommelier about the newest season of Bridgerton, it was time for us to pop over a few blocks to Talbott Vineyards. Talbott Vineyards What was quickly becoming apparent to me while tasting around Carmel is how genuinely welcoming and friendly folks from the wine scene are here. There’s zero judgment for not catching every single flavor profile on a blend, and they actually want to chat with you about things beyond small talk like the weather. In the case of Talbott Vineyard, I spent a good twenty minutes chatting with Marcus, our server, about skincare and astrology between sipping on their traditional Pinot Noir and Chardonnay varietals paired with local cheese. We sampled three different Pinot Noirs from the Santa Lucia Highlands Sleepy Hollow Vineyard here and all were tasty, though my favorite was the 2021 Fidelity Pinot Noir, it boasted the perfect balance of dark fruits like plum, a little bergamot, and toasted spice. Talbotts has a lovely outdoor deck so you can soak up all that afternoon sunrise while exploring their wines. Or gossiping about skincare. Caraccioli Cellars The last stop of the day for us was Caraccioli. Almost everyone we talked to at other wineries leading up to this tasting kept hyping it up. “You’ll love their sparkling wines!” was told to use more than once, and they weren’t wrong. Caraccioli Cellars’ tasting room is dark, earthy and vibey. During our visit, a playlist of 2000s favorites like Jack Jonhson’s “Banana Pancakes” was playing as they poured us a delicious 2018 Brut Cuvee with just the right amount of lees contact. Truthfully this was one of my favorite wines we tasted on our whole trip. Napa’s Domain Carneros and Mumm like to boast the best sparkling wines in the state, but Caraccioli is a major competitor. Making only about 6500 cases per year, this winery is still small but is pumping out fantastic Pinots, Gamays, sparkling wines, and even a Chablis-style. Tastings start at $20, an approachable price point that is normal for the Santa Lucia Highlands region. Other Notable Tasting Rooms To Visit With More Time: There are a lot of Carmel-by-the-Sea wine-tasting rooms and if you have more time, you should also check out: Scheid Vineyards Manzoni Cellars Dawn’s Dream Blair Estate Pro-Tip: Utilize the Carmel Wine Walk Passport program to access some of the best wineries in Carmel-by-the-sea at discounts! There are a lot of restaurants in Carmel by the Sea serving up tasty food, but we kept hearing whispers of La Bicyclette Restaurant, so we walked across the street from Caraccioli Cellars and grabbed a table despite not having a reservation (score!) Apparently, the thing to get is their gnocchi and pizza combo, so you can dip the crust in their gnocchi sauce. I can confirm, this is indeed the best dinner in Carmel I’ve had, especially after a day of wine tasting. We took some chocolate mousse to go and plopped down on the beach to enjoy it before retreating back to the hotel for the evening. Don't Forget To Explore Carmel Valley There are so many fun things to do in this area and Carmel Valley wine tasting shouldn't be missed. On our last morning, we headed to the famous Carmel Mission Ranch Restaurant (you know, the hotel casually owned by Clint Eastwood) and snagged a table outside overlooking their fields. There are a lot of great restaurants with views in Carmel, but the Mission Ranch is the most elite in my opinion, especially for breakfast since you can watch the sheep come out pasture for the day. They line up and trot across the field and it’s utterly adorable. After breakfast, it was time for us to head into Carmel Valley for our last stop of the day before going back home: Joyce Wine Company. Joyce Wine Company Joyce is a small batch winery located in a square next to the Scratch Wine Tasting Room and Albatross Ridge Tasting Cottage. There are trees, outdoor seating with umbrellas, flowers, and a delightful summery vibe about the whole place. Joyce has a hip indoor-outdoor tasting room, perfect for spring weather. We started with their Arroyo Seco Albariño which was bright, with citrus notes and almost a little salinity. I’ve spent time wine tasting in Portugal and have had many Albariños there, and this was on par with some of the best. Maybe it was the already warm April day and blue skies, but the Albariño was our favorite white wine of our trip. Joyce’s Rose blended with Grenache and Mourvedre was unique, with notes of grapefruit that had me yearning for a Dolores Park day in San Francisco. We also did a side-by-side pairing of their two Gamay wines before moving on to their 2022 Santa Lucia Highlands Pinot Noir. This tasting room’s chill, hip atmosphere had us quickly losing track of time. I could have easily bought a whole bottle of that Albariño to slowly enjoy outside with a book, but we had to head home. On the way, we swung by Cowgirl Coffee before driving the quick 2 hours to San Francisco. We didn’t have time to swing by Folktale Winery & Vineyard, but we drove past it on our way out of the valley, and it looked adorable! Carmel by the Sea is a great romantic getaway but I also love visiting with friends. It makes for such a cute California girls' getaway with great local wine tasting, cute houses, and good eats. If you’re looking for a unique wine getaway in California that’s approachable, affordable, and has some dang good Pinot Noirs, you need to visit the Santa Lucia Highlands. And, of course, look for SLH labels in stores during your next wine stock up. Thank you to Santa Lucia Highlands for hosting me in this magical region of the state! --- # Harvest Insights: Experts Chat on 2024 Harvest > Watch the recorded Harvest 2024 Discussion with Growers Adam Franscioni and Steve McIntyre and Winemaker Adam Lee Watch the recorded Harvest 2024 Discussion with Growers Adam Franscioni and Steve McIntyre and Winemaker Adam Lee Read the Harvest 2024 Zoom Update Transcript Adam Franscioni: I am Adam Franscioni and I am on the farming and production side. Adam Lee: Hey, everyone, I'm Adam Lee. I have been working with grapes in the Santa Lucia Highlands since 1997. I used to own a winery called Siduri Wines, which I sold to Jackson Family Wines about nine years ago. I now have Clarice Wine Company, where I get fruit from the Garys' and Rosella's Vineyards. I'm also the consulting winemaker for Rombauer Wines on their Pinot Noir, which means I get fruit throughout the Santa Lucia Highlands, from the northern end down to the southern end. Steve McIntyre: Thank you, Gwen. Yes, I'm Steve McIntyre, with McIntyre Vineyards. We’ve been in the Santa Lucia Highlands since 1987 when we purchased the vineyard. We’re currently farming our own estate vineyard, as well as the La Playa Vineyard, which is next door. Looking forward to the discussion today, and it’s great to be kicking off harvest this early compared to last year. Moderator: Wonderful. It’s great to have all of you. Thank you, everyone, for joining. I want to start with just a little grounder. Let’s remind ourselves where we are. We have some new people joining us, so let’s start with where we are. We’ve got this great little fly-in on Google Earth to remind us where the Santa Lucia Highlands are, smack dab here just south of Monterey Bay. This is a great look for us to really get a bearing of where we are. So, you see down there, south of Monterey Bay, that really important influence for the Santa Lucia Highlands creates those strong daily winds that have such an important impact on the grapes—not just how they grow, but also the flavor of the wines that you love. You can see the fly-in here taking a view south from Monterey Bay. All that really, really cold water creates this ocean effect. If you went past Soledad, you'd see Paso Robles way down the valley. When it heats up down there, it pulls all that cold, cold wind from Monterey Bay down through the Santa Lucia Highlands. This gives you a great view of the vineyards with the Big Sur Coast Pacific Ocean in the back. It also gives you a look at the vineyards from the northern end of the SLH, where the vineyards are sort of sloping up towards the hillside. In the middle, things start to change a little bit as we head southward, and you really start to see these canyons and sort of mesas, these little fingers—the vineyards sitting on the top of a little plateau with an arroyo in between. And of course, as we travel from north to south in the Santa Lucia Highlands, we gain maybe about 10 degrees of temperature from the north to the south as well. So, just a little reminder, there is the Santa Lucia Highlands for you. I also wanted to give a quick update. We have some news from the actual kickoff of harvest. This happened last week. Our friends over at Caraccioli Cellars started with their first pick on August 14th. I'm going to pull up a couple of pictures here. This was beautiful fruit from Escolle Vineyard. On August 14th, they took in about four rows of Pinot Noir. Two days later, our friends over at Chalone Vineyard, Joan and Penny Allred, started picking Chardonnay and a little bit of Pinot Noir as well. So, you can see things are just looking beautiful out there. We’ll get back to a few more images of harvest later. Adam Lee's got some images fresh from this morning. Now, I wanted to dive in and talk about the season and what's been happening in the vineyards since we last spoke to many of you who joined our last harvest Zoom, which was at the end of May. Adam Franscioni: Yeah, it’s been busy. We got about 15 inches of rain this winter and spring, and on average, we're about 12 to 14 inches. So, anytime we're over our average, we’re pretty happy with it. We have very low rainfall here in this appellation, but our vines manage it, and they do well with it. So, we've been able to hedge this year. The canopies are really full, and we had a little bit of a warmer summer, I'd say, than normal. But the past month has just been classic SLH—we’ve had morning fog and then these winds. Right now, the winds actually started really early today, like by 8 AM they were already going. I’d say the last month has been a real nice reprieve from some of the summer months that we had before that. We started veraison probably in the last week of July, and now we’re just kind of gearing up for what's about to come. Moderator: That's great. Adam Lee, what are you seeing out there since May? Adam Lee: Yeah, it's been really interesting to see the changes over the last month or so that Adam was talking about. I source grapes not just from the Santa Lucia Highlands but also from up here in Sonoma County, where I live. Up until about two or three weeks ago, I would have sworn that Sonoma County was behind the San Lucia Highlands. San Lucia had a somewhat warmer summer, and we had a couple of big heat spikes up in Sonoma County, but not the continual warmth that was kind of happening in San Lucia. Now, things have reversed within a fairly short period. As Adam said, San Lucia has reverted to normal, and it's slowed things down a good bit, while Sonoma County is now moving ahead a bit more. So it's kind of reverting to normal. I've also noticed that when we were going through, one of the things we didn't quite have yet last time was cluster counts. We were counting how many clusters were out there and noticed there were fewer clusters than normal. That trend certainly continues in most places. However, we had ideal weather during flowering and set, absolutely fantastic weather, which has led to clusters that weigh more. They seem to be a bit tighter and have more weight. We're not going to be completely sure about the yields until we actually pick some vineyards. Sometimes it's hard to base your estimates on cluster weight alone. You just have to count the number of clusters and do some basic math. For example, if you have a cluster that weighs 80 grams, but your average cluster weighs 90 grams that year, that 10-gram difference doesn’t seem like much on a single cluster basis. But when you do the math across the vineyard, that extra 10 grams per cluster is a huge amount of extra fruit. So, I’m not positive we know exactly how much we're going to have until harvest. Lastly, because the weather was so ideal during veraison and when things were coloring up, there hasn't been a lot of need to thin the fruit. We haven't really needed to put much fruit on the ground. We have done some thinning, but often you put down fruit that's not coloring up at the same rate as others, especially if you had a long flowering season. We haven't had that issue this year, so there’s not a huge need to drop large amounts of fruit on the ground. Speaking of fruit on the ground, here are some photos you sent us this morning. Let’s talk about what we’re seeing here. Moderator: Let me see if I can get to the next one. Adam Lee: It’s funny, but I was so excited today after going into the vineyards. Walking through, it’s like being a kid all over again. You’re just delighted when you see fruit like this, where you get some dappled sunlight in, but it’s not fully exposed. The clusters are hanging free, so there’s no cluster on top of another. That’s where you can have problems with botrytis, especially with the fog, but we don't have any of that this year. The fruit seems to be incredibly well spaced out, probably because we have fewer clusters. Everything is set for the potential to be an incredible harvest and growing season. We did find a bird’s nest today, and mama bird wasn’t too thrilled as we walked past, but it was a neat discovery. Now, as we go along, we’re checking numbers—sugars, acids, and all of that—but one of the most important things we check is the browning of seeds. As you can see, we’re not there yet. We’re not ready to pick Pinot Noir just yet. The seeds are still green, with a bit of what I call "snot" around them, though I'm sure Steve or Adam, who know viticulture better than I do, have a more technical term for it. That snot will dry up and go away, and the seeds will turn brown. That’s one of the signs we look for to determine if the clusters are mature and ready for harvest. So, we still have some time before we get there. Moderator: Great, thank you. Steve, what about you and your team? Tell me what you've seen this summer. We've had veraison, and we definitely had a few warm spells. I don’t ever remember it being that hot during our sommelier tour. Steve McIntyre: Yeah, it’s been an ideal growing season, despite the heat, thanks to our maritime influence. We often get a hot spell or a heat dome in the fall with an offshore flow from a high-pressure system, usually sitting over the Great Basin. This results in Southern California getting the east winds, the Santa Ana winds. When that happens, our vineyards near the coast can get quite warm. But this year, the maritime influence was so strong that it could be 65 degrees in Castroville and 112 in King City, which are only 49 miles apart. So, our vineyards in the Highlands were warm but comfortable, and it wasn’t a problem. Our vineyard doesn't have the ideal row direction because it’s left over from when the vines were planted in 1972, and we still have some own-rooted vines. Right now, we're putting shade cloth on the afternoon sun side of those vines because they’re getting more heat and sunlight than we’d like, especially as the sun angle lowers in the sky heading into fall. That shade cloth—an 18-inch panel on one side of the vine, with bird netting on the other—can protect against a low high-pressure system in the Great Basin that might cause heat, like in 2017, when we saw 117 degrees in our vineyard for two days during Labor Day. It's a precautionary measure, and with climate change, we’re seeing more of that in grape-growing areas, particularly in the Upper Valley this year. So, that’s one thing we’re doing right now. Moderator: Thank you. The next thing I want to discuss is what’s happening behind the scenes right now. Adam Franscioni is going to give us a look at what’s actually happening as a grower who sells fruit to various folks. Adam, what are you doing on a day-to-day basis as you wait for the pick? Adam Franscioni (Speaker 4): Right now, we also farm other crops, so we harvested some avocados the other day. But at this moment, it’s really the calm before the storm. We’re doing things like Steve mentioned, such as bird netting. As Gary Pisoni famously said, "If you eat my birds, we’ll all eat you." Driving through the ranches, you see birds flocking out. They only come out when everything’s in veraison because, before that, the grapes are too acidic and hard, and the birds don’t like them. When the sugar starts accumulating in the clusters, that’s when they show up. In some ranches, we’ll net the whole vineyard if it’s in the southern part of the appellation or high up in the hills. In the north, we just net along the road where the power lines are because that’s where the birds like to sit and show up. We're also doing color thinning and trying to ensure as much uniformity as possible in our vineyards. One of the exciting yet challenging things we started last week is sampling. We have to do 57 of these samples throughout the week during harvesting. It takes quite a bit of time—about six to eight hours to go through the entire process. We sample each block and measure the sugar content. It doesn’t matter if that block will produce 120 cases or 1,000 cases of wine; we go through and test it. We walk through the entire section, pick into these little quarter bins or buckets, crush the grapes, and use a refractometer. For those familiar with brewing, it's similar to a hydrometer but uses refracted light to measure how much sugar is in the solution. Right now, it’s showing 20 Brix, which is essentially 20 grams of sucrose in a 100-milliliter solution. Wineries use this number to gauge when they want to pick, sometimes based on Brix, acid, or purely by taste. But that Brix number is really important because it gives them an idea of when a block is ready to pick. At 20 Brix, we generally move about a Brix and a half every week. Right now, we have blocks anywhere from 16 Brix to 20 Brix, which means a difference of about two and a half weeks. So, we’re projecting to start picking Pinot Noir around September 9th, with Chardonnay following two to three weeks later, around October 1st. It’s the calm before the storm, and after that, our significant others become what we call "harvest widows." Moderator: Adam, do you have a sense of which vineyard will be the first? Moderator: Lee, I mean, Adam—Adam Franscioni, sorry. Out of the vineyards you’re checking, do you have an idea which ones will be ready to harvest first? Adam Franscioni: Typically, we harvest from south to north, but due to the early spring this year, the north has been ahead of the south. So, I think vineyards like Garys’, Soberanes, or Rosella’s will be among the first to come off, with Sierra Mar catching up later. It will be a longer harvest period, but it will progress quickly. Sounds like you’re busy. Thank you. Let’s now turn to winemaker Adam Lee. You’ve been driving all over the place for weeks now. Can you tell us what’s happening in your world and what you’re seeing out there? Adam Lee: Sure. Some of what I’m doing is similar to what Adam was discussing—getting everything prepped. This involves making sure we have clean picking bins so that when a truck arrives, whether it’s a backhaul or otherwise, we’re ready to load and transport the grapes. You don’t want to be caught off guard without bins when the opportunity arises. It’s also about preparing for sampling, ensuring you have the right equipment like refractometers, and dealing with minor hiccups like forgetting a Sharpie. Even after 31 harvests, small details can be overlooked. The process is fascinating. There’s excitement and nervousness as we try to predict which vineyards will come in first. For instance, today’s readings showed unexpected variations. While some vineyards didn’t advance much, one moved faster than anticipated. This includes the new Wind Rock vineyard, which, despite rocky soils and a smaller crop, might not come in first as initially thought. The next few weeks will be full of surprises, and it’s fun to speculate. We also need to coordinate the logistics, figuring out whether we can fit enough grapes from Wind Rock into a truckload and what else might need to be picked. Another challenge is managing relationships with multiple winemakers. Each has different preferences, and it’s important to cater to those needs. I keep detailed notes on these preferences, which helps in managing the varying expectations for harvest. It’s intriguing to see how winemaker preferences evolve over time, especially as new winemakers bring different approaches. Moderator: Steve, in addition to your own vineyard in the Santa Lucia Highlands, you’re overseeing 17,000 acres across California. What does this period leading up to and during harvest look like for your teams? Steve: This period is what I call “hurry up and wait.” We’re anticipating, feeling nervous, and preparing for the hard work ahead. During the growing season, we juggle pest control, irrigation, and other tasks. But during harvest, it’s about meeting expectations and getting the crop in. For our highlands vineyard, everything is hand-harvested in small bins and refrigerated transport. For other vineyards, we use larger gondolas, but we have to check them for unexpected surprises, like mattresses used by homeless individuals. It’s a bit like a military campaign—focused and efficient, with all resources dedicated to getting the grapes to the winery within a tight timeframe. Safety is also a top priority during these long hours. Moderator: Let’s take a moment for any questions from the audience. Feel free to drop them in the chat. One of the topics we want to cover is the 2023 vintage and recent bottling. Adam Franscioni, could you give us an update on bottling? Adam Francioni: We recently bottled our Pinos and Viognier, which were aged for 11 months in barrels. The Chardonnays and Syrah were also bottled. Bottling is a tedious and stressful process, requiring meticulous organization to avoid errors like incorrect labeling. After bottling, we get a brief respite before harvest begins. The 2023 vintage looks stellar—conditions were ideal with good yields, making for an exciting vintage. Though the wines might show some bottle shock initially, we’re looking forward to tasting them in early 2025. Moderator: Adam Lee, there’s a question in the chat from Kathy Chadwick about the size of the vineyard blocks. Can you shed some light on that? Adam Lee: The size of vineyard blocks can vary significantly. For example, new plantings like the five-acre blocks for Grant’s vineyard are common, but blocks can also be as small as an acre or even half an acre. Smaller blocks can be challenging for winemakers, especially when it comes to transporting and fermenting small quantities economically. The 2023 vintage is shaping up to be a classic. It has a graceful, elegant character, much like a classic film star. The longer, cooler growing season has led to well-balanced, elegant wines that are expected to age beautifully. Moderator: Bill Eggers asked about the differences between the Santa Lucia Highlands and the Santa Rita Hills, and the trend towards picking at lower Brix levels. Can you elaborate? Adam Lee: Santa Rita Hills, being an east-west valley, gets wind all day, which slows ripening. Santa Lucia Highlands, with its northwest-southeast orientation, receives wind in the afternoon, affecting ripening differently. Santa Rita’s berries are smaller and thicker-skinned, leading to later picking for tannin balance. The trend towards picking at lower Brix levels reflects vine maturity and improved resilience to drought, rather than a passing trend. Moderator: Any final thoughts on what to expect in the coming weeks? Adam Franscioni: We’re looking forward to the start of harvest. Much can change in the final stretch of the growing season. Yields might be affected by the berry size and cluster count. It’s an exciting time with a lot of potential for the 2023 vintage. Moderator: Thank you, Steve. I wonder if you would touch on a question here from Mark Hill, who is talking about the balance between chasing sugar and chasing ripeness. We often discuss how we have such a unique perspective on this in the Santa Lucia Highlands, as it really isn't hard to achieve both each year. Maybe you can speak to that a little bit. Steve: Yeah, sure. Certainly, the wind is a big component in helping us achieve physiological ripeness while limiting sugar accumulation. When the wind reaches a certain velocity, the vines reduce their photosynthetic output. As a result, the carbon created in photosynthesis is partitioned differently than it would be under full photosynthetic conditions. With full photosynthesis, more carbon goes into sugar accumulation. When this is limited, the vine redirects more carbon into other elements that we're really looking for, such as aroma precursors and structural molecules like flavonoids, tannins, and anthocyanins. So, the wind is part of what I like to call the terroir—it's everything we can't change and wouldn't want to, although it's tough on some afternoons. Today was particularly bad; you couldn't really hold a conversation outside of your truck for very long without feeling the effects of that wind. Moderator: Any last comments from our panel regarding what you expect over the next couple of weeks? Adam Franscioni: I think September 9th... Adam Franscioni: Well, it's cool. What constitutes the start of harvest is kind of in the eye of the beholder. If I'm getting up at 9 PM, even if it's just one night, that's the start of harvest to me. But some people are like, "No, you have to be in the middle of it." But I'm really looking forward to it. We started bud break on March 11th, and over the past six or seven months, a lot has happened. But this next month is really key, and so much can happen. During the growing season, the berries are filled with acid, or they're flowering. A lot can happen during flowering and set. But post that, they're pretty durable. But now, when they get soft, when the skin softens, a lot can happen. They're more susceptible to sunburn and heat. So it's a really fun time. We'll just see how it goes. I'm curious what the yields will be. Like Adam mentioned earlier, we did have a smaller cluster count, marginally, but still. I feel like the fruit has definitely gotten heavier, but I still notice the actual berry size structure is a little smaller than what we normally see. Unknown Speaker: Peas and pumpkins, Adam? Unknown Speaker: Sorry, pumpkins and what? Unknown Speaker: Peas and pumpkins, exactly. Unknown Speaker: That's interesting, right? Unknown Speaker: Exactly. In Texas, all our berries are really big. Unknown Speaker: Yeah, so it will probably be average, but I'm curious to see what it will be. Moderator: Adam, what about you? Any last predictions? Adam Lee: Sure, September 16th—because it's a full moon, and Adam's dad, Gary, believes in those kinds of things. At this moment, I don't know any better than to guess that, and that's as good a reason as you can come up with. It's like going $1 over on "The Price is Right." Unknown Speaker: It is, exactly. Adam Franscioni: I think we've got a couple of warmer days coming up on Sunday and Monday, maybe a little bit on Tuesday. But then the forecast, which is almost a week out but getting closer, seems like it's cooling down a good bit after that. So it's not scheduled to be—serious knock on wood here—it's not scheduled to be the long heat spike, like the seven days or so we had in 2022 and other years. It looks like a very short burst of some heat, not even that hot, which will maybe move things along a little bit. But if we can settle into this somewhat mild pattern, it could be absolutely fantastic. Moderator: How about you, Steve? Any last comments, predictions, or wishes for this harvest? Steve: Oh, plenty of wishes. But I'll just say that I don't put any stock in the weather that's more than three days out, because you have to get three supercomputers to agree, and that's pretty tough. So it's a coin flip for me beyond three days. I will say, though, that it never fails on a full moon—we are busier than all heck, and it just never fails. I've been doing this for 42 years, so there may be something to it. The other interesting thing is that when the hurricane season in the Atlantic and the Caribbean is at full tilt, those low pressures are so powerful that they really do keep storms from coming into California. So, not that I'd want a hurricane in the Caribbean to cause any damage, but it is a good omen for harvest here in California. I'm optimistic it could be a fantastic year, and we'll just take it three days at a time. Moderator: Well, thank you all. We certainly wish everyone a very happy and safe harvest. --- # Spring 2024 Update from the Vineyards > Watch the recording from our Spring 2024 Updates from the Vineyard virtual series. Learn all about the 2024 growing season to date, the 2023 wines in barrel and two new vineyard projects in the Santa... Watch the recording from our Spring 2024 Updates from the Vineyard virtual series. Learn all about the 2024 growing season to date, the 2023 wines in barrel and two new vineyard projects in the Santa Lucia Highlands. Spring 2024 Vineyard Updates --- # The Pleasures of Santa Lucia Highlands Pinot Noir > It’s no accident that more than half the acres planted to grapes in the Santa Lucia Highlands are Pinot Noir vines. The region has been praised by critics around the world for the unique and... It’s no accident that more than half the acres planted to grapes in the Santa Lucia Highlands are Pinot Noir vines. The region has been praised by critics around the world for the unique and outstanding quality of the best Pinot Noir wines from the Santa Lucia Highlands. Pinot Noir in the Santa Lucia Highlands The appellation offers dreamy conditions for growing this sometimes-challenging grape, including its cool, coastal climate, foggy nights and mornings and persistent daytime wind that moderates the warm sunshine and ultimately slows down ripening. First, as regions to the south of the Santa Lucia Highlands warm up each day, this creates a vacuum effect that pulls cooler air down the Salinas Valley from the Monterey Bay. That brings along stiff afternoon winds that moderate daytime temperatures so that the warmest part of the day is not only earlier, but shorter than most other cool-climate regions on the Pacific Coast. Next, the fog gently rolls in the evenings and hovers around overnight and into the morning hours protecting the grapes. All of these climatic influences combine to create a longer growing season, beginning with bud break in late February and harvest into late October, allowing the Pinot Noir grapes to develop full, phenolic ripeness. Additionally, the relentless wind has a particular influence on the grape skins—where wine gets nearly all of its flavor—by changing its structure and further enhancing flavor development. Single Vineyard Pinot Noir Pinot Noir grapes are grown throughout the entire Santa Lucia Highlands appellation, expressing varying characteristics from vineyard to vineyard, which can range from stronger tannins in the higher elevations where the soils are thinner and the temperatures are cooler to more intense fruit flavors from vineyards where pockets of vines are protected by the wind and are slightly warmer. Many producers make wines from single vineyards, which allows for an incredible opportunity to compare and taste and understand a particular place. Pinot Noir wines from Santa Lucia Highlands are praised for their richness, silky texture, vibrant red fruit flavors, subtle earthiness and warm spice characteristics. Consistent Climate The Santa Lucia Highlands enjoys a unique climate, influenced heavily by the nearby Monterey Bay: daily fog, wind, moderate temperatures, sunshine and little rain pressure during the growing season. Mother nature is incredibly consistent here, and that's a benefit for quality from vintage to vintage. The Wine Spectator consistently rates Pinot Noir from the Santa Lucia Highlands among the best of the vintage, year after year. --- # Measuring Up > Compact and well-defined, the Santa Lucia Highlands wine growing appellation measures just 18 miles long— only one mile wide at its most narrow point and barely three-miles at its widest part. The Santa Lucia Highlands is proof that good things come in small packages. Compact and well-defined, the Santa Lucia Highlands wine growing appellation measures just 18 miles long— only one mile wide at its most narrow point and barely three-miles at its widest part. This skinny stretch of Monterey wine country, nestled along the Santa Lucia Mountain range, is just an hour south of San Jose and 30 minutes Southeast of Monterey. Running parallel to California Highway 101, it begins in southern Salinas and finishes in Soledad. The entire appellation is home to only eight wineries, a mere five tasting rooms, only 50 vineyards, and just 6400 acres of planted grapevines. Sunshine and fog--the cool marine layer that migrates over from the Monterey Bay each day, share the daylight, while the wind takes center stage every afternoon during the growing season. These three acts of nature work in harmony to produce the highest-quality grapes for wine. The appellation is renowned for its Chardonnay and Pinot Noir, as well as other cool-weather grapes, such as Syrah, Viognier and a little Riesling. More than 50 vintners use the region’s prized grapes to craft Santa Lucia Highlands wines, showing diverse winemaking styles that highlight the region’s characteristic sun, wind and soil influences. Drive up or down Highway 101 and you’ll notice towering green mountains to the west with vineyards at their foothills, fields of vegetable row crops on the valley floor, and the craggy Pinnacles in the Gabilan Range to the east. Head towards the close-by coast and you’ll find the famous sand dunes surrounding the Monterey Bay, delicious restaurants and wine tasting rooms in Carmel-by-the-Sea and Carmel Valley, or hillside hikes with breathtaking vistas at a multitude of coastal and inland parks. All of this makes the Santa Lucia Highlands easy to get to know with much to admire. Whether you want to explore the region on a day trip or long weekend or taste its wines from the comfort of your own dining room, Santa Lucia Highlands is accessible and approachable. What others have said about the region: Wine Enthusiast wrote this. San Francisco Chronicle wrote this. Want to experience a lot of Santa Lucia Highlands in a single day, attend our annual gala. How to get here. --- # Chardonnay Chills in the Santa Lucia Highlands > If Pinot Noir is the king of Santa Lucia Highlands, Chardonnay is its queen and the second most widely planted grape variety in the region. Like Pinot, Chardonnay thrives in the region’s... If Pinot Noir is the king of Santa Lucia Highlands, Chardonnay is its queen and the second most widely planted grape variety in the region. Like Pinot, Chardonnay thrives in the region’s cool-climate, developing nuances from vineyard to vineyard that inspire its single-vineyard bottlings and beautifully crafted blends. Santa Lucia Highland’s moderate temperatures throughout the growing season are instrumental for growing Chardonnay grapes without the threat of frost in the spring and sunburn in the summer. This consistency allows Chardonnay to mature evenly and maintain its pleasing qualities. Chardonnay grown in the cool climes of Santa Lucia Highlands retains a notable freshness and verve, due to acidity in the grapes. In warmer climates, vintners struggle to keep acidity that provides structure, mouthwatering flavors and freshness. In the Santa Lucia Highlands, vintners wait for acids to drop while the grapes ripen and develop their full phenolic and flavor profile, which can range from citrus and green apple to lush and juicy tropical notes. Slightly higher acidity also allows a delicate minerality show through, something that many relate to “terroir,” the vineyard’s sense of place and signature. Some of the region’s single-vineyard Chardonnays are grown in the highest elevations, such as Morgan Winery and Talbott Vineyards in the north of the region, Joyce Wine Company, Scheid Family Wines, and Caraccioli Cellars wines from the Escolle Vineyard in the north, which is noted for its well-drained gravelly soil and; the Cortada Alta Vineyard, with its high altitude and southeast exposure; and at the top of Vigna Monte Nero, a vineyard that rises from River Road up the mountains slope. --- # The Wind > The daily winds of Santa Lucia Highlands, which can range from 10-15 miles per hour, with some gusts up to 20 miles per hour, are as important to the character of its wines as the ground the vines... It howls. It whips. It roars. And it makes damn fine wine. The daily winds of Santa Lucia Highlands, which can range from 10-15 miles per hour, with some gusts up to 20 miles per hour, are as important to the character of its wines as the ground the vines grow in. The wind arrives nearly every day like clockwork during the growing season, starting in mid-afternoon and continuing until the dark hours of the morning. Acting like an air conditioner, the winds funnel cool temperatures from the Monterey Bay to Salinas Valley. This cooling effect enhances the carbon development in the grape skins, where the flavor and phenolic components develop to ultimately create complexity, depth and intensity in Santa Lucia Highland’s finished wines. The wind also slows the maturation of the grapes by diminishing photosynthesis, leading to a longer growing season in Santa Lucia Highlands than other cool-climate wine-growing regions. This longer hang time is the key to fresh, bright and balanced, full-body wines. Experience the wind and the wine by visiting Santa Lucia Highlands. Here is a roundup of our members’ tasting rooms in the region and in nearby Carmel Valley, Carmel-by-the-Sea. --- # The Wine Palate - Lisa Perotti-Brown June 2025 > Santa Lucia Highlands is in Monterey County, California, just south of San Francisco and Silicon Valley. The entire AVA is only around 15 miles long and 1 mile wide. Tiny though it may be, the area is home to some of California’s most incredible Pinot Noir and Chardonnay vineyards, in- cluding Pisoni Estate, Garys’ Vineyard, Rosella’s Vineyard, Soberanes, and Sierra Mar, to name a few. Windswept The first grape vines—primarily Chardonnay and Caber- net Sauvignon—were planted in Santa Lucia Highlands in 1973. Although the Cabernet had difficulty ripening, Chardonnay proved to be successful from the start. Since the defining feature of Santa Lucia Highlands’ climate is its cool, marginal nature, Pinot Noir was perfectly suited to the terroir. The maritime influence and accompanying fog, along with the constant wind, create distinctly whispery, nuanced Pinot expressions that have become a signature of this area. Jeff Pisoni is married to Bibiana González Rave, the former winemaker at Wayfarer Vineyard in Fort Ross- Seaview. Together, Jeff and Bibiana produce a stunning pair of Sauvignons from the Russian River Valley called Shared Notes. Bibiana also has her own Cattleya and Alma de Cat- tleya labels, both demonstrating her flair for crafting wines with old-world restraint and grace layered with California purity and persistence. This small, windswept region is well worth seeking out, especially for lovers of elegantly styled, nuanced Pinot Noirs and Chardonnays. --- # The Hero of Her Own Story - Karen MacNeil April 2026 > She thought she’d stay in France. After Château Haut-Brion, why think of being anyplace else? Wine, she felt, was in her core. From the age of 14, she knew she wanted to be a winemaker. She could not not make wine. And interning at a First Growth château in Bordeaux? Not bad for a young woman from South America who, when she showed up at an agricultural school in France, couldn’t even speak French. But Bibiana González Rave is not your typical winemaker. Born and raised in Colombia by parents who never drank wine, she initially studied chemical engineering. France, however, was where the winemaking action was. Along with Château Haut-Brion, La Mission Haut-Brion, and La Dominique in Bordeaux, she worked in Côte-Rôtie at Michel & Stéphane Ogier and Domaine Clusel-Roch, and in Burgundy at Domaine du Devevey. Bibiana eventually moved to California (where the new action was). She worked at Au Bon Climat in the Santa Maria Valley, and then eventually became the head winemaker at Lynmar (Russian River Valley) and at Wayfarer on the Sonoma Coast. In between all this, she met her husband Jeff Pisoni (of Pisoni Wines in the Santa Lucia Highlands), himself an accomplished winemaker. I first came to know Bibiana, not in person, but through her pure, rich Sonoma Coast Pinot Noirs under her own label Cattleya (cat LAY ah), named for the national flower of Columbia, an orchid. The first of her Pinots I drank was called The Belly of the Whale. Who names a wine for the belly of a whale, I thought? As it turns out, “belly of the whale,” is an allegory created by the late scholar and writer Joseph Campbell. The phrase refers to a hero’s death and rebirth, the point when one is separated from an old self and transformed as a changed person, and ready to continue their journey as someone “new.” It made sense, that name. In some ways, it mirrored her own journey. Besides Cattleya, she also has another wine brand—Shared Notes—which she co-owns with her husband and with whom she now, finally, shares (wine) notes. Winemakers can be notoriously secretive. Both the Cattleya wines (Chardonnay, Pinot Noir, and Syrah) and the Shared Notes wines (Sauvignon Blanc) have incredible purity. When I think about purity and precision in wine, I always think about sound as a metaphor for flavor. If flavor WAS a sound, then pure, precise wines are like the sound of church bells in the mountains. Nothing diffuse. No static. Everything exact. Every molecule lined up on the same trajectory of intensity. -Karen MacNeil --- # Wine Enthusiast - September 2024 > Cattleya Wines is a small, passion-driven winery started by Bibiana González Rave. “With roots in Colombia and a love for winemaking, she creates unique, handcrafted wines in California,” says Richards. “Each bottle reflects her attention to detail, using grapes from top vineyards to produce wines that are flavorful, elegant, and expressive. Whether it’s a single-vineyard wine or a blend, you can taste the care.” Critics have taken notice, as well. The 2022 The Reward Syrah, for example, scored 94 Points in a Wine Enthusiast blind tasting for its “unctu- ous, silky aromas of dark red fruit and baking spice layered in hefty flavors of polished boysenberry wrapped in seamless tannins,” wrote reviewer Matt Kettman. That level of coverage and praise, Richards believes, is helping to lift the entire community. “Seeing [Latinx winemakers] more in a main- stream [publication], I know there’s a lot of work that needs to be done,” she says. “But seeing them occupy those spaces is really, really great.” --- # Bruliam in Forbes > Mother Of Three Leaves Career In Medicine To Become California Winemaker --- # Talking Clarice Wine Company and Beau Marchais with Adam Lee > He could make Pinot Noir from anywhere. He chose the Santa Lucia Highlands. He could make Pinot Noir from anywhere. He chose the Santa Lucia Highlands. Adam Lee came to fame as the winemaker for Siduri Wines. That brand became one of California's premier Pinot Noir producers. Siduri sourced fruit from top shelf vineyards that stretched from the Willamette Valley in Oregon to the Sta. Rita Hills in Santa Barbara County, California. While he collaborated with a lot of esteemed farmers in each area, Adam became especially close to the growers of the Santa Lucia Highlands. He decided that if he ever started another project, he would use fruit from the region.... Full article here --- # Sleepy Hollow Vineyard - Caretaking a Grand Cru Treasure The north block of Talbott's Sleepy Hollow Vineyard, now under E. & J. Gallo stewardship — one of the Santa Lucia Highlands' most storied chardonnay and pinot noir sites. July 22, 2022 – When the Santa Lucia Highlands Somm Tour visited Talbott’s Sleepy Hollow Vineyard for lunch and a tour last week we were greeted by Chris Munsell, senior director of winemaking at E. & J. Gallo Winery. He’s gregarious, quick-witted and knowledgeable, all the things you want when you are the face of a cherished brand. And it’s abundantly clear that Gallo considers Talbott a premium brand deserving of investment. It was mighty odd for me not to see the smiling face of former Talbott winemaker David Coventry, who left Talbott in May after a five-year stint following Gallo’s purchase of the brand and the Sleepy Hollow Vineyard from Robb Talbott. Prior to that, I was used to visiting with winemaker Dan Karlsen, whose stories roll out one after the other like tomes off a printing press. The place felt bizarrely quiet, to be honest. Munsell says they are planning to fill Coventry’s position, which gives some hope that the robust Block program instituted on his watch will continue. Meanwhile, Talbott has a great brand ambassador in Tyler Menane, who manages the tasting room in Carmel. He has the Talbott story down, and is well-versed and enthusiastic about all the wines, including what’s still left in the library. Hint: not so much. As for the future, he tipped us off to a few new things Talbott has up its proverbial sleeve. More on that below. After tasting the 2018 Sleepy Hollow Chardonnay with its warm peach cobbler notes and the 2018 Sleepy Hollow Pinot Noir, exuding the generosity of ripeness from a very even vintage across the board, we were treated to the 2019 Fidelity Pinot Noir, a whole other level of winemaking and attention to the tiny bits that make a good wine attain greatness. This is special stuff, elegant, poised and wearing its silky red raspberry cloak with a flair of embroidered floral detail. A great wine doesn’t lounge laconically on a couch like a cat who could care less whether you paid it heed; instead, it’s like a Jack Russell terrier, poking you with a paw or two, fully convinced it deserves your undivided attention. You just can’t help but want to take another sip. After lunch we visited the famed 565-acre vineyard that was planted back in 1972 by Jerry McFarland, who grew up farming crops like potatoes and table grapes in the Central Valley. Arriving as a freshman at UC Davis, he was smitten by the idea of finding the perfect place to grow Burgundian varieties. After gathering much weather data, he determined that a spot at the northern end of River Road would work. He started a trend by planting Chardonnay and Pinot Noir, when everyone else was trying to grow Bordeaux varieties. And the legend of Sleepy Hollow—the West Coast edition—was born. Talbott, the wine brand, was established in 1982 by tie maker Robb Talbott, who fell in love with everything about Burgundy while buying silk fabric in France. He named the first wines after his children, Kali Hart and Logan, eventually growing production to the point where he needed more fruit. In 1994, he purchased Sleepy Hollow from Jerry McFarland and proceeded to put what is today considered one of America’s Grand Cru vineyards on the map. Talbott became a brand synonymous with amazingly priced Chardonnay and Pinot Noir that you could reliably find in the grocery store. And, if you wanted something upscale, they had that, too, in several beautifully packaged permutations. This vineyard helped define affordable American Burgundy from Monterey County for at least two generations of consumers. It also helped spawn the growth of this region as a standout producer of Chardonnay and Pinot Noir known the world over as the Santa Lucia Highlands. After Gallo purchased the vineyard they began replanting the vineyard, with significant input from Coventry, who started in 2016. After 44 years, the old Martini and Wente clones were beginning to fade. The old Pinot Noir vines were replaced with clones 667, 777, 115 and Pommard, while the Wente Clone 4 of Chardonnay, gave way to Clone 95. When Gallo took over the vineyard was 2/3 Chardonnay and 1/3 Pinot Noir. The latter was planted at the bottom of the vineyard where it lagged behind at harvest. Putting Pinot Noir, in particular, clones 115 and 667, at the upper part of the bench where it tends to have a leaner set and provide more concentration, helps it to ripen, but also to retain a prized floral component. Chardonnay is an easier adapter, so it does fine on that lower part, where it ripens a little later. Munsell took us halfway up the Sleepy Hollow West Vineyard bench to Block 22, which he described as an older vineyard with great clones. “It’s an example of how we use the vineyard to our benefit. We have hand picked the clones to be beneficial to the overall Talbott style. We use Dijon clones for mouthfeel. Clone 115 is particularly known for its rose petal aromas and silky mid-palate.” He explained that the 2019 Fidelity we tasted earlier was sourced from Block 23, where clones 113, 115 and 667 are predominant. For vintage 2021, Fidelity was sourced from Block 22, which we would try upon returning to the winery. The bus took us past Block 4, which is all Chardonnay, and from which the Fidelity Chardonnay was made in 2019. Some of the vines looked to be struggling. There’s no end of gophers, alas. Too bad they’re stringy. Back at the winery, we barrel-sampled the 2021 Block 4 Chardonnay from a Francois Frere M+ barrique, appreciating its open knit texture, ripe orchard fruit, with lots of pear and apple and a dollop of butterscotch along with some lemon butter for complexity. This will be a lovely wine. The 2019 Block 4 Chardonnay showed a bit more concentration, as one would expect from additional barrel and bottle aging, delivering up peach and apple pie. The 2021 Pinot Noir barrel sample from Block 22 was all clone 115, resting in a Francois Frere M+ 3-year air dried barrique. As Munsell promised, it not only jumped out of the glass with its sweet rose petal perfume, but it also sported cranberry and raspberry, a combination he referred to as “pinosity,” the essence of Pinot Noir. We could hardly disagree. Back to what’s coming down the pike from Talbott, according to Ty Menane. He says they made their first rosé ever in 2021, 90% Pinot Noir and 10% Chardonnay, and released it in March to the tasting room: it sold out immediately. They’ve also been working on a sparkling, a true 50/50 Brut, which will be released on August 27 at the Carmel tasting room, accompanied by caviar and crème fraiche. In addition, they have a low alcohol Chardonnay, clocking in at 9.8%, which will be released sometime this year. A low alcohol Pinot Noir also waits in the wings and will hit the street in 2023. I’ve not tried either of them, so must withhold judgment. After recently tasting way too many examples of near zero canned wines clocking in at well under 1% alcohol, I will just say, just because you can, doesn’t mean you should. I’m pretty sure stripping all the alcohol out of a wine after it has been fermented, is cause for every single yeast organism on the planet to question our collective sanity. Talbott’s Sleepy Hollow Vineyard: Caretaking a Grand Cru Treasure  July 22, 2022 – When the Santa Lucia Highlands Somm Tour visited Talbott’s Sleepy Hollow Vineyard for lunch and a tour last week we were greeted by Chris Munsell, senior director of winemaking at E. & J. Gallo Winery. He’s gregarious, quick-witted and knowledgeable, all the things you want when you are the face of a cherished brand. And it’s abundantly clear that Gallo considers Talbott a premium brand deserving of investment. It was mighty odd for me not to see the smiling face of former Talbott winemaker David Coventry, who left Talbott in May after a five-year stint following Gallo’s purchase of the brand and the Sleepy Hollow Vineyard from Robb Talbott. Prior to that, I was used to visiting with winemaker Dan Karlsen, whose stories roll out one after the other like tomes off a printing press. The place felt bizarrely quiet, to be honest. Munsell says they are planning to fill Coventry’s position, which gives some hope that the robust Block program instituted on his watch will continue. Meanwhile, Talbott has a great brand ambassador in Tyler Menane, who manages the tasting room in Carmel. He has the Talbott story down, and is well-versed and enthusiastic about all the wines, including what’s still left in the library. Hint: not so much. As for the future, he tipped us off to a few new things Talbott has up its proverbial sleeve. More on that below. After tasting the 2018 Sleepy Hollow Chardonnay with its warm peach cobbler notes and the 2018 Sleepy Hollow Pinot Noir, exuding the generosity of ripeness from a very even vintage across the board, we were treated to the 2019 Fidelity Pinot Noir, a whole other level of winemaking and attention to the tiny bits that make a good wine attain greatness. This is special stuff, elegant, poised and wearing its silky red raspberry cloak with a flair of embroidered floral detail. A great wine doesn’t lounge laconically on a couch like a cat who could care less whether you paid it heed; instead, it’s like a Jack Russell terrier, poking you with a paw or two, fully convinced it deserves your undivided attention. You just can’t help but want to take another sip. After lunch we visited the famed 565-acre vineyard that was planted back in 1972 by Jerry McFarland, who grew up farming crops like potatoes and table grapes in the Central Valley. Arriving as a freshman at UC Davis, he was smitten by the idea of finding the perfect place to grow Burgundian varieties. After gathering much weather data, he determined that a spot at the northern end of River Road would work. He started a trend by planting Chardonnay and Pinot Noir, when everyone else was trying to grow Bordeaux varieties. And the legend of Sleepy Hollow—the West Coast edition—was born. Talbott, the wine brand, was established in 1982 by tie maker Robb Talbott, who fell in love with everything about Burgundy while buying silk fabric in France. He named the first wines after his children, Kali Hart and Logan, eventually growing production to the point where he needed more fruit. In 1994, he purchased Sleepy Hollow from Jerry McFarland and proceeded to put what is today considered one of America’s Grand Cru vineyards on the map. Talbott became a brand synonymous with amazingly priced Chardonnay and Pinot Noir that you could reliably find in the grocery store. And, if you wanted something upscale, they had that, too, in several beautifully packaged permutations. This vineyard helped define affordable American Burgundy from Monterey County for at least two generations of consumers. It also helped spawn the growth of this region as a standout producer of Chardonnay and Pinot Noir known the world over as the Santa Lucia Highlands. After Gallo purchased the vineyard they began replanting the vineyard, with significant input from Coventry, who started in 2016. After 44 years, the old Martini and Wente clones were beginning to fade. The old Pinot Noir vines were replaced with clones 667, 777, 115 and Pommard, while the Wente Clone 4 of Chardonnay, gave way to Clone 95. When Gallo took over the vineyard was 2/3 Chardonnay and 1/3 Pinot Noir. The latter was planted at the bottom of the vineyard where it lagged behind at harvest. Putting Pinot Noir, in particular, clones 115 and 667, at the upper part of the bench where it tends to have a leaner set and provide more concentration, helps it to ripen, but also to retain a prized floral component. Chardonnay is an easier adapter, so it does fine on that lower part, where it ripens a little later. Munsell took us halfway up the Sleepy Hollow West Vineyard bench to Block 22, which he described as an older vineyard with great clones. “It’s an example of how we use the vineyard to our benefit. We have hand picked the clones to be beneficial to the overall Talbott style. We use Dijon clones for mouthfeel. Clone 115 is particularly known for its rose petal aromas and silky mid-palate.” He explained that the 2019 Fidelity we tasted earlier was sourced from Block 23, where clones 113, 115 and 667 are predominant. For vintage 2021, Fidelity was sourced from Block 22, which we would try upon returning to the winery. The bus took us past Block 4, which is all Chardonnay, and from which the Fidelity Chardonnay was made in 2019. Some of the vines looked to be struggling. There’s no end of gophers, alas. Too bad they’re stringy. Back at the winery, we barrel-sampled the 2021 Block 4 Chardonnay from a Francois Frere M+ barrique, appreciating its open knit texture, ripe orchard fruit, with lots of pear and apple and a dollop of butterscotch along with some lemon butter for complexity. This will be a lovely wine. The 2019 Block 4 Chardonnay showed a bit more concentration, as one would expect from additional barrel and bottle aging, delivering up peach and apple pie. The 2021 Pinot Noir barrel sample from Block 22 was all clone 115, resting in a Francois Frere M+ 3-year air dried barrique. As Munsell promised, it not only jumped out of the glass with its sweet rose petal perfume, but it also sported cranberry and raspberry, a combination he referred to as “pinosity,” the essence of Pinot Noir. We could hardly disagree. Back to what’s coming down the pike from Talbott, according to Ty Menane. He says they made their first rosé ever in 2021, 90% Pinot Noir and 10% Chardonnay, and released it in March to the tasting room: it sold out immediately. They’ve also been working on a sparkling, a true 50/50 Brut, which will be released on August 27 at the Carmel tasting room, accompanied by caviar and crème fraiche. In addition, they have a low alcohol Chardonnay, clocking in at 9.8%, which will be released sometime this year. A low alcohol Pinot Noir also waits in the wings and will hit the street in 2023. I’ve not tried either of them, so must withhold judgment. After recently tasting way too many examples of near zero canned wines clocking in at well under 1% alcohol, I will just say, just because you can, doesn’t mean you should. I’m pretty sure stripping all the alcohol out of a wine after it has been fermented, is cause for every single yeast organism on the planet to question our collective sanity. Read at Edible Monterey Bay here . --- # Mark Pisoni Talks Santa Lucia Highlands > The name is synonymous with a region. When you hear "Pisoni", you think Santa Lucia Highlands. You'd be hard pressed to find another American wine family with closer ties to a place. Mark Pisoni among the vines his father Gary planted in 1982 — the third generation now farming the hillside that helped define Santa Lucia Highlands. The name is synonymous with a region. When you hear "Pisoni", you think Santa Lucia Highlands. You'd be hard pressed to find another American wine family with closer ties to a place. Jane and Eddie Pisoni began farming in the Salinas Valley south of Monterey in the early Fifties. Their focus was on row crops, including sugar beets and other vegetables. Wine grapes would come with the next generation. Their son, Gary, had a dream to leave the valley floor to grow grapes and make wine. He planted his first vineyard in 1982 in the rocky, foggy slopes of the Santa Lucia Mountains. Most people thought he was crazy. Visionaries are often easy targets for derision. Gary Pisoni believed that the Santa Lucia Highlands bore some striking similarities to parts of Burgundy. He saw the potential to make world-class Pinot Noir and Chardonnay in those soils. Time has proven him right. The wines of Pisoni Estate and Lucia have garnered acclaim for decades. Along the way Gary Pisoni has become an ambassador for the region. His bigger-than-life personality and enthusiasm have brought scores of wine drinkers into the Santa Lucia Highlands’ fold. These days the next Pisoni generation is at the helm. Jeff is a talented winemaker. Mark is a passionate and skilled farmer. Together the pair have taken the family operation to new heights. The future is very bright at Pisoni Vineyards. We were very fortunate to tour Pisoni Vineyard with Mark during our June trip to California. It was an eye-opening experience at a very special place. After returning home, we reconnected with Mark for this chat. Enjoy our discussion. The Wine Write: Your dad was one of the pioneers of the modern Santa Lucia Highlands wine movement and a real icon. At what point growing up did you realize he was a pretty big deal? Mark: I think that happened when I began going out to wine events. He would get mobbed by people. He was always a very fun father. The persona you see is not an act. That's him. He's extremely generous and very kind. He's just a warm and welcoming guy. I almost felt some people would take advantage of that part of him. He loves sharing wine with people. That's really cool. At those early wine events I attended, I'd see people clamoring over my father. It was cool to see. I'm very proud of the things he's done. He's really shaped Jeff and I in an involved, yet hands off fashion. The Wine Write: When did you decide to make farming your vocation? Mark: I loved being in the dirt when I was a little kid. I grew a garden. I played around on the ranch. I enjoyed farming and the land. When I grew up and attended college, I thought I wanted to be a professor. I went to Cornell for graduate school. After a couple of years there it dawned on me how smart those students were. I had doubts about spending my entire life doing research. Those things had lost some appeal to me. At that same time my grandfather's health wasn't the best. He told me that if I wanted to be involved around here that I should come back home and get engaged with the business. I did that. It's been a good fit for me. Dad likes to joke that he has one kid that likes to grow grapes and one that likes to make wine. Farming is the right path for me. I enjoy the cycles and the different seasons. It just works for me. The Wine Write: Everything at Pisoni Vineyard seems very intentional and part of its own biome. Mark: We are continuously trying to work with this land. Part of that is figuring out what works best here. That's a constant evolution. We started with a plan. Dad originally planted Chardonnay, Pinot Noir, Cabernet Sauvignon, and Merlot years ago. He didn't know what would work. He quickly figured out Pinot was the right fit, but we made tons of mistakes early on. The mindset stayed the same, though. Our intent was to always make this a better ranch and to make better wines from it. We are very purpose-driven. The Wine Write: Have the farming practices changed markedly over the years? Mark: The focus over the last ten to fifteen years has been on sustainability. We want to take care of our ranch and make sure that what we are doing is the right thing. Farmers are always super concerned with their land. We want to farm with intent. Our people are a big part of this. A woman who began working with us a few years ago, Jazmin Lopez, has helped us cultivate a vineyard insectary. It's fantastic and beneficial in attracting beneficial insects. There are different generations of people here helping us farm. That gives you perspective. Some of these people were here when my dad first planted wine grapes. It's important to have those people with us. Wine grape farmers have to look at their businesses as multi-generational projects. The Wine Write: Is sustainability something that's common to farmers in the Santa Lucia Highlands? Mark: Very much so. Sustainability is highly embraced here. Our Garys' Vineyard and Soberanes Vineyard are also certified sustainable. We're pushing the envelope there. I look at numerous other growers in the region and see them also following the sustainable path. That's fantastic! It's what I want to see. We're very much a team here. I hope you got that vibe when you visited. We are a team, versus being competitors. Gary Franscioni and my dad were best friends years ago. They're still best buddies. I work very well with that family today. We work hand in hand with them and other growers in the Highlands to do a better job. The Wine Write: Are there particular challenges in growing grapes there? Mark: Being patient and working with what nature gives us is always a challenge. That might be wind, a lack of rainfall, or high botrytis pressure. We have real issues with botrytis because we are so close to the ocean and we get so much fog. We have to deal with things that constantly come at us as farmers. Farmers have evolved for generations and generations. We need to continue doing that to take care of our ranch and deal with whatever climate change throws at us. Mark, Gary, and Jeff Pisoni in the cellar — three generations of the family whose name has become inseparable from Santa Lucia Highlands. The Wine Write: Sadly, you had to deal with wildfires in 2020. Mark: That was a tough one. It's a real tough one. Our red grape crop looked especially promising last year. That made losing it even harder. I have to feel good about stuff. The best thing we can do right now is to create buffers and protect areas on our ranches. We should speak to our local fire officials and encourage better management of our forests. Controlled burns in the winter can be part of the solution. The fire potential here is scary. It's something that is going to happen more and more in California. It's something we've dealt with throughout our history. I'm an optimistic guy. Gosh, if I was pessimistic, it wouldn't do me much good. I think there are a lot of smart people working on this issue. It's great seeing the research done at U.C.-Davis and in Australia and other places. A lot of research is being shared across the industry. Growers are doing trials using different products to provide a protective layer on ranches. I've seen a whole host of things come out of these studies. Hopefully we will find something in the next few years that really helps us. I'm confident as an industry that we will figure this all out. The rocky, fog-draped slopes Gary Pisoni planted in 1982 — hillsides most thought unsuitable for wine grapes that would go on to define Santa Lucia Highlands. The Wine Write: You are farming three distinct vineyards in the Santa Lucia Highlands. How does the farming differ site to site? Mark: We do farm each of them differently, based primarily on the soil types and the winds. Our farming can even differ block to block within the same vineyard. The Soberanes Vineyard is our youngest vineyard. We planted it in 2006. Those vines have a bit more energy. They have more oomph. They're planted on rocky soils. Our row directions at Soberanes are north and south. I have a very tight vine count there. That allows me to drop a bit more crop and leave a few less clusters on every plant. That increases the plant's focus on a handful of clusters that are left. The north/south row direction affects how I pull leaves to get uniform ripening on both sides of the canopy. Those rocky soils impact the plant's vigor and the type of irrigation we may do (or don't do). Gary Pisoni gestures across the hillside vineyard he planted in 1982 — the block that turned a visionary bet on Santa Lucia Highlands into one of California's most storied addresses. Garys' Vineyard is about twenty-five years old. I think we planted it in 1997. It's slowed down a little bit. The canopies don't get quite as big as they did when it was younger. There are sandy loam soils on that property. I have less botrytis pressure at Garys' than at Soberanes. Some of that is due to row direction. Leaf removal and our trellis design are things I'll do differently at Garys'. The canopies are different. Pisoni Vineyard has the leanest soil of our three vineyards. Those are really poor, granite soils. We have to really struggle to build a canopy up. I'll be dealing with shorter canopies. So over the three vineyards I'll look at different cover crops and how we treat the soils. I'll decide on tillage and spading. We may leave the cover crops in place at a vineyard. There are a variety of factors to consider at each unique place. Each place requires different practices, which is cool. Pisoni Estate in winter dormancy, fog pressing down from the Santa Lucia Mountains — the rocky hillside Gary Pisoni planted in 1982 that most thought was too wild to farm. The Wine Write: Do your winemaker customers also have desires that may impact what you do in the vineyard? Mark: The majority of winemakers trust our judgment. They like what we are doing. At Garys' Vineyard and Soberanes, both Gary Franscioni and I work very closely together. We share responsibilities at both of those. We do have a handful of winemakers that will ask us to do something different on their blocks. They may have seen a practice at another vineyard or heard about something. We accommodate that. We sell our grapes to various wineries by the section or row. Some may want us to drop more or less fruit. Some of them want more shoots pulled. So we do get special requests like that. We're going through right now removing extra shoots on some blocks at Soberanes Vineyard. Blocks that were higher yielding because of slightly richer soils will be pulled back a bit. We're opening up those canopies more. We're not doing that at all the ranches. That's just one example I'm thinking about right now. Jeff Pisoni in the cellar — the third generation of a family whose name has become shorthand for Santa Lucia Highlands itself. The Wine Write: Do you enjoy engaging with the winemakers? Mark: Oh, man! I love it. It's one of the favorite things about my job. I love those interactions. Some of those winemakers have great ideas. They see other vineyards and pick up things. They may have seen something done in Oregon or the Sta. Rita Hills that's working. They'll ask me if we're willing to try it on ten of their twenty rows. Sometimes those trials work, sometimes they don't. That's part of our learning process. My brother is a really good winemaker. He's constantly pitching ideas to me. We do some of those trials for four or five years. It sometimes takes that long to figure out how effective (or not) a technique may be. It's great to do those experiments on a small scale. Mark and Jeff Pisoni walk the hillside their father Gary planted in 1982 — the third generation tending the vineyard that defined a region. The Wine Write: It's pretty uncommon to see a winemaker brother and a vineyard manager brother. Mark: We've been partners for years. We worked under Dad very closely. We continue to get along really well. He's in the cellar, and I'm in the vineyard. It's worked out fantastic. It's rare to see brothers where one is truly the farmer, and the other is truly the winemaker. My brother has come across a few in Burgundy, but it's rare. The Wine Write: I hope you tell him that great wine is made in the vineyard. Mark: Oh, that's funny. I do like to tease him about that. Jeff embraces that philosophy, though. Growing up on the ranch, he worked out in the vineyard and on the farm with me. He gets it. I'm also very aware of his talent as a winemaker. He has a fantastic palate. He absolutely knows what he's doing in the cellar. I love going up there and enjoying the smells and tastes. I enjoy discovering those wines. Tasting our finished products is a highlight of my job. I think my palate is a bit friendlier than Jeff's. He's more critical. That's his job. He tastes and looks for flaws in wines. I taste and drink wine for enjoyment. The Wine Write: There are a lot of good things happening in the Santa Lucia Highlands. Mark: We've been producing great wines here for decades. Like some other great cool climate Pinot Noir regions, we are close to the ocean. It's really windy here. We have a lot of fog. There are a few things that separate us from some other places. First, it's really dry here. We get twelve to fourteen inches of rain a year. The wind we have is shocking. First time visitors are taken aback by it. Each afternoon will bring twenty to thirty mile per hour winds. That helps extend our growing season. The winds shut down our canopies and allow our grapes to ripen at a slow pace. We're a small appellation marked by alluvial fans on the eastern side of the Santa Lucia mountain range. It's a place that's easy to understand. We're a uniform appellation. The Wine Write: How is 2021 looking in mid June? Mark: It should be good. A lot can happen between now and September and October, though. The main marker I've noticed this year is that the canopies are a little shorter. It was very dry this winter. There's not nearly the moisture in the ground that we've seen in some years. The vines are really struggling. We're probably running a week or two behind a more traditional year for us. In mid June, we are just finishing up fruit set. Mark and Gary Pisoni in the vineyard, planted in 1982 — the third generation now steering one of Santa Lucia Highlands' most storied estates. The Wine Write: I think you picked the right path in life. Mark: I like watching things grow. I really enjoy working with our team. We have a very talented team of guys and gals that have worked with us for a long time. They work their tails off out there. That's the real reason we're able to grow such great wine. We are in a prime spot, and are really focused on what we do, but it's these hard working team members that make it happen. You can't farm the way we farm by machine. It takes people with talented eyes and talented touch to do what we do. We have continuity. I grew up working with many of these people. Our vineyard manager, Elias, is my dad's best buddy. My dad recently went to Mexico with another employee named Pablo to celebrate his mother's eightieth birthday. There's a great feeling of friendship we have with our team. They're fantastic people. I love walking through these vineyards with guests. I love hiking with my kids here. I'm a big outdoors guy. Watching these grapes is super cool. I also enjoy getting calls or texts from people who have had our wines. I think it's great that our wines help connect people and go along with fun experiences. Wine is a special part of life. For close to four decades Gary Pisoni and his sons have made wines that have given wine drinkers pleasure. Many a special occasion has been celebrated with a Pinot Noir, Chardonnay, or Syrah from one of their three vineyards. And to think people scoffed when they were planted! The Pisoni family story is just part of the excitement of Santa Lucia Highlands wine. The region has long been defined by its farming families. Names like Franscioni, Boekenoogens, McFarland, Hahn, and Manzoni are a rich part of the Highlands viticultural history. A roster of talented winemakers that include Adam Lee, Bibiana Gonzalez Rave, Sabrine Rodems, Kerith Overstreet, Russell Joyce, and many others could source from anywhere. They choose the Santa Lucia Highlands. It's a small appellation, only eighteen miles in length, but it delivers quite a punch. A big part of its pizazz is the climate. Sun and wind are the dominant elements there. The force of that breeze left a lasting memory for us. It's a constant during the growing season. So is the sunshine. It's a happy place for grapes. We doubt the fruit is as content as Mark Pisoni, however. He exudes passion for these soils and for farming. It's his calling. It's also a constant exploration. He's not content or set in his ways. His mind is open to new practices, with sustainability a core value. Our impression from the vineyard visit was that everything on the property is there for a reason. The wines from the ranch certainly bear out the quality of the Pisoni fruit. The third generation with that name is making sure it remains deeply rooted in the Santa Lucia Highlands. --- # Talking Santa Lucia Highlands Syrah with Bibiana Gonzalez Rave > The Wine Write Randy Smith shares his interview with Bibiana Gonzalez Rave, talking Syrah, the Santa Lucia Highlands and much, much more for a great read. Syrah was her first love in wine. Bibiana González Rave has done almost everything there is to do in wine production. Somehow she hatched a dream to become a winemaker while growing up in Colombia without a vineyard in sight. That dream took her to France for wine education and her first hands-on vineyard and cellar work. After getting degrees in viticulture and enology from universities in Cognac and Bordeaux, Bibiana took her passion for wine around the globe. After working in California, South Africa, and France, she put down roots in California. Don your shades before glancing at her resume. Her work history includes stints at Domaine Michelle & Stéphane Ogier, Domaine Clusel-Roch, Château Haut-Brion, Peay Vineyards, Au Bon Climat, Qupe, Lynmar Estate, and Pahlmeyer, among others. Bibiana was included in the 2014 list of "40 Under 40 America's Tastemakers” by Wine Enthusiast. She was honored as Winemaker of the Year by the San Francisco Chronicle in 2015. These days she is a viticulturist and winemaker consultant focused on helping her Sonoma and Napa Valley clients fulfill their own wine dreams. Bibiana and husband Jeff Pisoni, a famed winemaker in his own right, are also raising two young boys in their busy household. In 2011 Bibiana launched her own label, Cattleya Wines. The label's name is a tribute to the flower which is the national symbol of her native Colombia. Cattleya's mission is to craft wines of purity, power, and finesse that will sport plenty of longevity. The lineup includes Chardonnays from the Sonoma Coast and Russian River Valley, Pinot Noir from the Sonoma Coast, and the one wine she makes from the Santa Lucia Highlands, a Syrah called The Initiation. She's ecstatic to be working with her first wine love. Ahead of a virtual tasting of wines from the Santa Lucia Highlands, we reached out to Bibiana for a conversation. Enjoy our discussion with a remarkable winemaker. The Wine Write: How hard is it for you to juggle all of your wine work and your family demands? Bibiana: Part of it is following your passion, but it is not easy. We have a very small team. Sometimes you have to say no to some things. I had a friend ask me for a tasting this weekend. I told him that I would love to see you, but I really need to spend weekends with my family. We have two little boys. Unless I have a work commitment that I cannot avoid, I want to spend my weekend time with them. We have the same challenges that any working parent faces. I know it's also very challenging for stay at home moms to care for their kids. That's just life. I'm very thankful that at times we can bring our boys to where we work. My husband Jeff is also a winemaker, and we make our wines in the same facility. During harvest we love to bring our kids here. They get to enjoy pressing, riding in a forklift, and cleaning the press. That's a lot of fun for us. We can be protective of them, but still be around them during that busy time. I'm happy the wine industry allows us to put family first. The Wine Write: Did COVID-19 have much of an impact on the production side of the business? Bibiana: We are a very small winery. Everyone that works there was going to the winery every day, even when Sonoma County was sheltering in place. Wineries are considered food production facilities. There was plenty of space to spread out. During harvest we were heavily impacted by the fires. Our vintage was much smaller because of smoke exposure. If we had been in full swing, masking requirements might have been more difficult. Most of the work is spread out, though. We didn't see much impact in that sense. We've been very fortunate to not have anyone get sick. We're used to sanitizing everything in the winery. Sanitation stations and alcohol are all around us. We all are well aware of keeping things clean and neat. That probably helped us. The Wine Write: Let's talk about Syrah. Did your love for that variety start during your time at Côte Rôtie? Bibiana: I grew up in Colombia. When I told my parents as a teenager that I wanted to make wine, I really wanted to make Syrah. When I went to France and got accepted at the school in Cognac, my first harvest was in Côte Rôtie. That was twenty years ago now. So Syrah was my first love in wine. I got to work with a producer there who was my age. I worked for him and did everything in the vineyard and the cellar. I kept coming back on my vacations and any free time that I had. I still love that place. The Wine Write: Do you think Syrah is misunderstood to some degree in the United States? Bibiana: Syrah wines are amazing. They can be exquisite. I was shocked when I came to California and realized Syrah wasn't as popular as I thought it would be. I didn't find a lot of understanding of the varietal here. Everyone knows Cabernet Sauvignon and Pinot Noir. I wondered why Syrah wasn't as loved. The greatest Syrahs rival the best Cabernets and Pinots around the world. I'm thinking that the way the wines were made in Australia and California years ago didn't serve the varietal well. Ripeness was really pushed in many of those wines. Syrah seemed to get a bad reputation. I'm not sure why exactly. I wasn't here at that time. I make my Syrah the same way I treat the high end Napa Cabs I make. I'm a big fan of Syrah. I actually brought back here my own suitcase clone. We planted it at the Pisoni Ranch. It's headed into its sixth year. I'm very excited about that. The Pisoni site is a special one for Syrah. I think that wine will be very special. The Wine Write: What makes the Santa Lucia Highlands a special place to grow Syrah? Bibiana: The soils and the climate. It's a cool climate zone. It's as cool as the Sonoma Coast or the Sta. Rita Hills in Santa Barbara County. All of those areas get influences from the ocean. They all benefit from fog in the morning and very windy afternoons. The wind really picks up in the Santa Lucia Highlands in the afternoon. Everyone talks about the wind. It's incredible. It will slam the door of your car if you leave it open while you're pumping gas. You have to tie up your hair to keep it out of your face. That wind is a big cooling factor. It helps lengthen the growing season. It's a very slow growing environment for Syrah, which is really great. We get very good phenolic ripeness. That's important to me. I'm looking for brown seeds and well developed grapes. That's more important to me than sugar content. You can have really low brix and still have really great quality fruit. Soils are also important. The Pisoni Vineyard is granitic and dry. There is very low vigor. The Soberanes Vineyard is rocky and has more sand content. Both have soils that drain well. Put that together with the right plant material and sound farming practices, and you get great wine. I'm very lucky to have my in-laws farming these properties and willing to sell me two or three tons of fruit each year. I only make one wine from the Santa Lucia Highlands, The Initiation Syrah. I'm more of a Sonoma and Napa Valley winemaker. The Wine Write: How would you describe the style of Initiation? Bibiana: I was trained in France and lived there for six years. I studied in Bordeaux and in Cognac. I worked six harvests over there in Alsace, Côte Rôtie, Burgundy, Bordeaux, and Cognac. I'm not trying to mimic Côte Rôtie with Initiation, but my training in France has had a huge impact on my winemaking. Over there terroir is always the most important element. I keep that in mind here. I also want to make wines that are long lived and collectible. I want them to be able to live in a bottle for twenty, thirty, or forty years and still have something interesting to give. If people want to drink my wines young, I always recommend decanting them. You may want to give them two or three hours of air before drinking them. That makes a big difference. I opened some of my 2012 wine a few months ago. It was just starting to be perfect. The color was still really red, there was no bricking, and it wasn't oxidized at all. I feel that when you are aiming for wines that will live a long time, your approach is very different than when you make a wine for immediate consumption. I don't manipulate the wines. Farming practices are very important. I spend a lot of time in the vineyard with Mark Pisoni. I love Côte Rôtie wines. I love how unique they are and how well they age. Part of that is the balance of acid and alcohol. My wines are very dry. I don't want residual sugar in my wines. That's an attitude that is very French. Acidity, pH, and dryness are very important, more important to me than alcohol levels. The Wine Write: How important is the pick decision? Bibiana: Everything you do during the farming season is important. The pick is just one second of that season. I get very involved with the farming practices. I don't own these vineyards, but I want to talk with my growers about managing the canopy and things like that. The focus is absolutely on the vineyard. I don't want to undermine anyone. There is a lot of work that goes into farming. Farming the right way allows me to make the wines I want to make. I base my picking decisions on what is happening in the vineyard. Being connected with the farming helps me. I wouldn't say that the picking decision is the most important thing I do. That simplifies the process, I think. Farming is the most important aspect. The Wine Write: How do you handle the oak treatment of Initiation? Bibiana: It can vary vintage to vintage. I've done one hundred percent new oak in some years. Other years I've done sixty percent. This is a very small production. We normally make about one hundred cases. That's only four barrels. In a beautiful vintage with extraordinary maturity of fruit, I might use all new oak. That decision is also influenced by how much whole cluster I might allow in fermentation. I do use oak that is air dried for five years. I actually use my most expensive barrels on this Syrah. Believe it or not. The Wine Write: Is your use of whole cluster also a vintage to vintage call? Bibiana: Yes. I go to the vineyard and taste the grapes. I look at the stems. The final decision is made at the winery. On the sorting table I'm looking at the clusters and the stems. I taste the stems to see if they are ripe enough. I like using them to add complexity to the wine, but I don't want a green, vegetal flavor. That's the risk you run with stem inclusion if they are unripe. Whole clusters bring aromatics and spice to a wine. The stems add tannins that have a different structure. They add flavor and spicy notes like black pepper or white pepper. You might even get green tea notes. You can get aromatics, flavor, and texture using whole cluster fermentation. The Wine Write: You mentioned last year's fires earlier. How impactful were they on what you do? Bibiana: We've been having fires in California since 2017. We were never really impacted on our Pinot Noir production until last year. In general, the fires have come in October, which is usually a time when most of the Pinot Noir has been harvested in Sonoma County. As I indicated earlier, most of my focus is there. Ninety-five percent of my production comes from there. The 2020 fires had a big impact on the Santa Lucia Highlands. We did not harvest my Syrah last year. That was a decision that my husband and brother-in-law made in all their vineyards. They did not pick any red fruit, except for Pinot Noir to make Rose'. That's a fantastic Rose', by the way. I'm very glad they made the decision not to pick, but that means I'll have no Initiation Syrah from the 2020 vintage. I have made that wine since 2011. The Wine Write: That has to be sad. Bibiana: It is super sad. It's devastating. It has a big impact on our livelihood, too. You work all year to get to harvest. That goes back to your question about making the picking decision. Every single day of the year you put in effort to get to that point. We work hard for that fruit. In my mind, 2020 was going to be an amazing vintage. The color and taste of the grapes was magnificent. That makes not getting the fruit even sadder. So this will be very difficult from an economic viewpoint. We won't have this wine to release next year. We will have to figure something out. On the other hand, I feel very lucky that my family are farmers who have been doing this in Salinas since 1908. Mark Pisoni is a most optimistic person. His attitude is to better appreciate a great vintage like 2019 and to be ready for years where Mother Nature doesn't give it to you. Mark also farms about six hundred acres of vegetables on the valley floor. He's used to all the things that can happen. He's heard the stories from his grandparents and his father. I didn't grow up as a farmer, so I don't have that same optimistic attitude. To me, losing that fruit was just horrible! Mark tells me to think about 2019 or the great things we will do in 2021. The Wine Write: You mentioned earlier the lack of understanding of Syrah in the marketplace. What would you say to people about the variety? Bibiana: One thing I tell people is to know your producers. If you find a producer that you like, chances are that you will enjoy everything they do. I have people say that they do not normally like Chardonnay, but they enjoy mine. That same principle applies to Syrah. I treat my fruit with a lot of respect. I don't manipulate the wines. All my fermentations are wild. A lot of the people who buy my wines are collectors. The wines are fairly expensive. My Syrah sells for seventy dollars. The people who buy my wines are accustomed to buying two hundred or three hundred dollar Napa Cabernets. They may hesitate at even trying a Syrah. I tell them that Initiation will give them two hundred dollars of pleasure for seventy dollars. I also make an under thirty dollar red blend that has sixty-two percent Syrah. The remainder is Cabernet. That's a beautiful wine at a lower price. It isn't always how much you pay for Syrah. The first step is to give Syrah a chance. If the wine is well made, it should be pleasurable. Good tips from an expert. If you haven't tried a Syrah before, seek one out from a winery you like. Your head may turn and your mind change. The same concept applies to the Santa Lucia Highlands. The breadth and quality of wines from that sliver of land in Monterey County is amazing. It's a small appellation comprised of family farmers who for decades have grown some of California's best Pinot Noir and Chardonnay. The sun and wind that Bibiana referenced play a key role in making the area special. Turns out they also grow some exquisite cool climate Syrah, too. If you are unfamiliar with the region, seek out some bottles from producers like Cattleya, Siduri, McIntyre, Joyce, Morgan, Clarice, Windy Oaks, ROAR, and many others. We bet you'll soon find a favorite. The Pisoni family can trace their farming roots in the region back over a century. These days Mark Pisoni manages three famed properties in the Santa Lucia Highlands: Pisoni Vineyard, Garys' Vineyard, and Soberanes Vineyard. The Initiation Syrah comes from fruit farmed at Soberanes Vineyard. That site contains sandy loam soils and layers of sub-soil boulders. The vineyard is bathed by cool Pacific fog in the morning and ocean winds later in the day. The end result of meticulous farming and gentle, thoughtful winemaking is a terrific wine that is a tribute to the appellation. It's well made, pleasurable, and designed to yield delight for a decade or longer. Our thanks to Bibiana González Rave for giving us time from her very busy schedule. While it's sad that there will be a 2020 gap in The Initiation family, here's to all the best for 2021 and beyond. Posted 4th July by the wine write --- # Sip & Swirl: The Santa Lucia Highlands > The Santa Lucia Highlands region has gained recognition as one of California's premier cool-climate wine regions, and its wines have received critical acclaim. Still, other than wine enthusiasts, few know about it or where it is located. The Santa Lucia Highlands appellation is situated in the elevated benchlands of the Santa Lucia Mountains that extend between Soledad and Salinas. The Santa Lucia Highlands region has gained recognition as one of California's premier cool-climate wine regions, and its wines have received critical acclaim. Still, other than wine enthusiasts, few know about it or where it is located. The Santa Lucia Highlands appellation is situated in the elevated benchlands of the Santa Lucia Mountains that extend between Soledad and Salinas. I remember camping near there with my family in the 1950s, before it became vineyards.... Full article here --- # Guide to the Santa Lucia Highlands Wine Growing Region > For our trip down to the Santa Lucia Highlands last July, the forecast the week prior said sunny and upper 70s. Great — sundresses, I thought. Nope. Wrong. When we got down to Carmel, where we were staying for the duration of the trip, mornings on the coast were damp and hazy, thanks to the fog that comes in over the ocean at night. We'd drive up steep, windy mountain roads to get to the vineyards in the hills, where we'd breakthrough the clouds and find sunshine — a few hours of warm bliss before… WIND. The Santa Lucia Highlands is known for its wind. It's one of the things that helps it grow incredible, complex, and beautiful dynamic wines. But wow. That wind!! --- # Whispering Winds: The Unique Dance of Flavor in the Santa Cruz Mountains & Santa Lucia Highlands > Read more about the "Wind-Kissed & Sunlit Splendor of Santa Lucia Highlands AVA" --- # Guide to Visiting the Santa Lucia Highlands > The insiders guide to visiting the Santa Lucia Highlands through the lens of the Santa Lucia Highlands Somm Tour. --- # Wind Swept Vineyards of the Santa Lucia Highlands > Mira Honeycutt shares her experience from the first time she set foot in the wind-swept vineyards of the Santa Lucia Highlands in the Napa Valley Register. The 18-mile stretch of Santa Lucia Highlands (SLH) appellation is a seriously wind-swept region. Like clockwork, during the growing season, the coastal breeze arriving daily from Monterey Bay sets in around mid-afternoon and builds up to a gusty wind up to 25 miles-per-hour and continues through after dusk. Needless to say, these wuthering heights love Pinot Noir and Chardonnay. So intense is the wind’s role, the region might as well be noted for its “aeroir” instead of terroir.... --- # Sun, Wind and Wine: Inside the Santa Lucia Highlands > Hair pinwheeling as if she were on the bow of a ship at sea in a gale, winemaker Sabrine Rodems illustrated for the folks on the Zoom call exactly how windy it gets on a typical day in the Santa Lucia Highlands. And she wasn't even on "the bench" proper: she was on the lee side of the winery building on the Wrath property at the San Saba Vineyard, supposedly "out of the wind." Everyone got the picture. June 4, 2021 – Hair pinwheeling as if she were on the bow of a ship at sea in a gale, winemaker Sabrine Rodems illustrated for the folks on the Zoom call exactly how windy it gets on a typical day in the Santa Lucia Highlands. And she wasn’t even on “the bench” proper: she was on the lee side of the winery building on the Wrath property at the San Saba Vineyard, supposedly “out of the wind.” Everyone got the picture. Just a short click down the road and up the hill, winemaker and general manager Paul Clifton of Hahn, who’s been there for 25 years now, testified to the ever-preset wind and fog that make this area so fabulous for Burgundian varieties. Clifton grew up in the Salinas Valley and, like many, left for a spell, but was lured back by the prospect of making wine in his old home stomping grounds. Grower Steve McIntyre chimed in, recalling that he started in 1983 as an assistant winemaker at Hahn, while Clifton was still a kid. “I wasn’t crazy about being in a dark cellar, dragging hoses across a damp floor!” admits McIntyre. “I much preferred being outside in the vineyards.” He’s made it his life’s work and the AVA has much to thank him for, as he’s been installing and caretaking SIP Certified vineyards there his entire career. Mark Pisoni provided visuals from his outdoor perch, where he waxed poetically about the joys of farming, something his family has done here in the SLH since the early 1900’s. They originally had dairy cows and farmed row crops, which he still does. There’s nothing like his broccoli and asparagus, and his grapes are pretty great, too. “I love my job!” he enthused. And to taste any of the Lucia wines, which his brother Jeff crafts, is to taste the exuberance and delight of the entire winegrowing family. The 2019 Lucia Soberanes Vineyard Chardonnay is like drinking in that electrifying breeze, all lemon curd and tart apple pie. Michelle Shafrir, winemaker for Miner Family Wines, Zoomed in from the caves in Napa, where she makes Pinot Noir from vineyards owned by Gary Franscioni and Gary Pisoni, tended by the latter’s son, Mark. She said Miner has been sourcing pinot from there since 1990. Alison Frichtl of WALT Wines, checked in from St. Helena, sharing that her company specializes in unique sites throughout the Western states, from the Willamette Valley to the Sta. Rita Hills. “We were missing the SLH, though, so in 2010, we met Gary Franscioni, who came to St. Helena and we subsequently started making Sierra Mar Pinot Noir. In 2016, we added Rosella’s,” she says. Seminar moderator, the gregarious and informative Evan Goldstein MS, gave a brief overview of the history of the region, which we know from California history was the site of one of the Franciscan missions at Soledad, established in 1791 as the 13th mission in the chain. Here, the Spanish planted grapes for Angelica and communion wine: they had their priorities. The first commercial grapes were planted in the Santa Lucia Highlands, aka SLH, in the 1970s, by Nicky Hahn, Rich and Claudia Smith (Paraiso), Jerry McFarland (Sleepy Hollow) and Phil Johnson (La Estancia). The second wave of planting occurred in the 1980’s and 1990’s, driven by Chuck Wagner (Mer Soleil), Gary Franscioni, Gary Pisoni, John Boekenoogen, Dan Lee (Morgan), Steve McIntyre, Mark Manzoni and Joe and Tondré Allarid (Tondré Grapefield). The AVA, designated a cool Region 1 climate (according to Winkler’s scale), was officially designated in 1991, and is 18 miles long and just one to three miles wide. Today, the 6,400 acres of grapes planted there are roughly 59% Pinot Noir and 35% Chardonnay, with the remaining 6% a mix of Syrah, Pinot Gris, Riesling and Viognier. And some Cabernet, too. McIntyre describes terroir as the things we can’t change, like soil, geography, exposure and weather. The Highlands bench sits above the Salinas River valley on deep alluvial fans, where it’s hard for roots to ever hit bottom. He says the northern end of the bench has very little rock, whereas the southern end, by Hahn and Bianchi, is extremely rock-endowed. By the time you get to Pisoni, the rock disappears. Larger uniform blocks that contain no rock, tend to exhibit more uniformity of ripeness. The fierce wind is caused by the disparity in temperature between the warm inland valley floor air mass and the cold deep air off the ocean, says Clifton. “Monterey Bay, with its cold deep canyons, is the driving force behind our climate. By 2pm, the wind comes in and gains speed as it moves through the valleys. It’s like a tunnel effect. There’s even more wind in the south.” McIntyre added, “Lots of wine growing regions see their warmest temperatures between 3 and 4pm each afternoon. Our warmest temps occur at 1pm, because the wind comes up like clockwork at 2pm. It is not a breeze: it’s blowing at 25mph!!” He pointed out that the grapes naturally develop thicker waxy cuticles to protect them from the elements, including wind. “We don’t have the degree days of the other regions. Over time, sugar accumulates, and those C6 carbons make up aromas and flavors. They occur over time, and are not so much temperature related. This is why hang time is so important here. We end up with very concentrated flavors, but not sugars,” added McIntyre. Gwen McGill, Executive Director of the SLH Wine Artisans, shared a slide showing the different degree days of winegrowing regions. The Russian River averages 2,580, the Sta. Rita Hills 2,420, Santa Maria 2,201 and the SLH 2,286, underscoring McIntyre’s point. Mark Pisoni then pointed out the diversity of agriculture present here, from cows to row crops to grapes. “This makes our region truly unique. There are many family farmers here besides us, like the Caraccioli’s, the Boekenoogen’s, Franscioni’s and Kirk Williams. They are committed to farming here.” He also praised the cooperative nature of the farming community saying, “Everyone is kind. If you need a tractor, there’s always someone that has your back. There’s a willingness to share and a fundamental commitment to sustainability.” Rodems then seconded the notion, describing her deep love of the area. Referring to all the folks on the Zoom call with her, she echoed the point Pisoni made earlier. “These are my colleagues, not competitors.” She also acknowledged what drew her here. “I have a degree from Davis, and didn’t want to be in a monoculture. Here, you have lemons, avocados, grapes, lettuce, veggies. You can see exactly where your food comes from, and you can see how hard it is to grow both lettuce and wine!” Admittedly, what makes this area so successful as an agricultural region and what drives the wines to lofty pinnacles of flavor, is tied inextricably to the climate. McIntyre recalled the first time he visited the area as an 8th grader. “We stopped at a trailer park south of Soledad, and the wine was blowing like mad. I saw the sprinklers going like crazy. I said to my Dad, ‘Who would ever want to live here?!’ It’s not for everyone, the SLH. But there’s nothing in the world like it. Learn more and download a map at: santaluciahighlands.com SAVVY SIPS 2019 Hahn SLH Pinot Noir – Generous and sophisticated, this wine is made from the four vineyards Hahn owns on The Bench: Doctor’s, Smith, Hook and Lone Oak Vineyards. Winemaker Paul Clifton says it represents 20 different clones of pinot noir, all vinified separately so he can learn more about each one, year after year. The result is satisfying on every level, with an abundance soft, black fruit and sweet raspberry pomegranate tea, with a finish of chocolate ganache. Delicious and appealing. 2019 Lucia Soberanes Vineyard Chardonnay – Lemony in every brilliant way. with aromas of fresh baked Meyer lemon shortbread, butterscotch and pear, this wine from what Mark Pisoni describes as a “ridiculously rocky” vineyard site, explodes with lemon pound cake and lemon icing. And yet there’s a hint of coconut lurking. The mid palate reveals sweet Bosc and seckel pear, with a texture approaching pudding. Lively, acid-driven and vivacious, there is nothing holding this wine back. It’s got energy to spare. 2018 Wrath Boekenoogen Vineyard Pinot Noir – Bold, in your face fruit from one of the northernmost vineyards on The Bench, is tamed a bit by the 25% whole cluster that winemaker Sabrine Rodems used for bolster and depth. With a nose dominated by red cherry and tutti fruity goodness, it has a dense mid-palate, revealing big dark fruits, like plum, streaked with red cherry pie. Not shy in any way, this is a powerhouse without being a sledgehammer. --- # Discover the Wines of the Santa Lucia Highlands > California is well known for its beautiful wine regions like Napa Valley and Sonoma. However, there are so many other robust wine appellations within the state, and it's time we get to know one of them. Santa Lucia Highlands (SHL) was officially established in 1991 by the American Viticultural Appellation (AVA), but its first commercial vineyard plantings took place long before that during the 1970s. California is well known for its beautiful wine regions like Napa Valley and Sonoma. However, there are so many other robust wine appellations within the state, and it’s time we get to know one of them. Santa Lucia Highlands (SHL) was officially established in 1991 by the American Viticultural Appellation (AVA), but its first commercial vineyard plantings took place long before that during the 1970s. Nestled between Monterey and Los Angeles, the small appellation sits on a mountainous slope, around 18-miles long and comes in at 22,000 acres. Home to exceptional wine, the region is mostly Pinot Noir and Chardonnay focused, but you can find other lovely varieties, such as Riesling, Syrah, and Grenache growing there, as well. The unique terroir of the SLH can be attributed to the cooler climate, coastal winds from the bay, the elevation of the planted vineyards and its low annual rainfall. The small appellation is home to 50 producers and some of them you may be a little familiar with, such as the Pisoni Vineyards. The Santa Lucia Highlands’ charms lie in its multi-generational farming families, exceptional terroir and great wine. So let’s take a look at a few wine producers from the Santa Lucia Highlands. Morgan Situated in the northern area of Santa Lucia Highlands is Morgan Winery. The estate’s vineyard, also known as ‘Double L” (short for Double Luck in honor of twin daughters), is certified organic. While the winery produces elegant red wines, I was most fascinated by their Riesling. A variety that is native to Germany, the SLH region has an ideal terroir to grow this grape. The Morgan Riesling is first foot-stomped and then whole-clustered pressed to maintain its bright, fresh character. On the nose, the 2019 Morgan Riesling has notes of white flowers and honeysuckle. On the palate, its sweetness is subtle, giving way to a dry finish. Wrath First, can we talk about how sexy the name is? It’s seductive, right? So where does the name actually come from? It was inspired by the Led Zeppelin song, “Going to California,” whose lyrics about the “wrath of the gods” reminded the owners of Mother Nature’s unpredictable influence on the vines. Pretty cool, huh? Under the ownership of Michael Thomas, who purchased the estate from his stepfather, Dr. Mark Lemmon over a decade ago, the brand expanded. Wrath’s farming practices are now certified sustainable. Under the direction of winemaker, Sabrine Rodems, the 72-acre estate produces show-stopping wine including Pinot Noir, Chardonnay, Syrah and Sauvignon Blanc. I had the pleasure of tasting the 2017 Syrah, which definitely left me wanting more. Cattleya This is one of my favorite producers in SLH. The 2015 Syrah from Cattleya is exquisite. The winemaker, Bibiana Gonzalez Rave, earned her BTS degree in Viticulture and Enology from Cognac, followed by a degree in Enology from the University of Bordeaux. She has worked alongside winemakers all through France, including Burgundy, Alsace, and Cognac. After many years honing her winemaking skills throughout Europe, Bibiana made California her home, where she launched her own wine label in 2011. The San Francisco Chronicle named her “Winemaker of the Year” in 2015. Later, she became one of Wine Enthusiast’s “40 Under 40 America’s Tastemakers.” With notes of spice and purple flowers on the nose, the aromas of the Syrah are intoxicating. On the palate, it’s a beautifully silky and balanced wine. Talbott Vineyards Inspired by world-renowned Burgundy wines, Talbott Vineyards produces rich Chardonnays and Pinot Noirs. Founded by Robb Talbott, who planted the first vineyards in 1982 and then expanded the company in the mid-nineties, acquiring the Sleepy Hollow Vineyard. Their Sleepy Hollow Chardonnay is produced with a blend of cloned vines and original 1972 plantings. The 2017 vintage is excellent because of its early summer; this allowed the grapes to ripen perfectly. On the palate, the Chardonnay is toasty with layers of freshness. Master Sommelier, Sara Floyd, and the Pisoni family teamed up to produce Luli wines. Probably one of the most familiar producers in the region, the Pisoni family has been farming since the 1950s. Jane and Eddie Pisoni started farming in the Salinas Valley. Their son Gary Pisoni first planted vines in 1982 that would later become Pisoni Vineyards. Luli produces supple Chardonnays and bold Syrahs. Luli has mastered the art of producing a beautifully balanced Syrah with ripe tannins, freshness and complex aromas. --- # Santa Lucia Highlands Packs a Punch > "There exists a small, but dynamic, wine region within the Santa Lucia Mountains near Monterey County on California's Central Coast. Located on Highway 101, between San Francisco and Paso Robles, the Santa Lucia Highlands AVA, is only 18 miles long and 22,000 in total acreage, but it's a region that has earned a name for single-vineyard Pinot Noirs and Chardonnay wines." Santa Lucia Highlands AVA, Courtesy of Santa Lucia Highlands Wine Artisans There exists a small, but dynamic, wine region within the Santa Lucia Mountains near Monterey County on California’s Central Coast. Located on Highway 101, between San Francisco and Paso Robles, the Santa Lucia Highlands AVA, is only 18 miles long and 22,000 in total acreage, but it’s a region that has earned a name for single-vineyard Pinot Noirs and Chardonnay wines. The Santa Lucia Highlands American Viticulture Appellation (AVA) was established in 1991 and today there are 50 vineyards with only 5,900 acres under vine due to the mountains. Of that acreage, approximately 58 percent is Pinot Noir, 36 percent is Chardonnay and the rest is Syrah, Riesling, Pinot Gris and other varietals. The region is known for having one of California’s longest growing seasons because of the cool, coastal influences of fog and wind from the Monterey Bay, low annual rainfall of about 10-14 inches and strong daily wind averaging 10-15 miles per hour which is optimal for grape growing. Soils are a mix of granite-based alluvial deposits combined with gravelly, sandy loam. The vineyards are planted from 50-1,650 feet in elevation. The area has a lot of history. In 1790, Spanish missionaries planted the first wine grapes in Santa Lucia, but the focus changed to vegetable farming until around the 1970s when a few grape growing families saw potential for the region. Our tasting was moderated by Gwen McGill, the Executive Director of Santa Lucia Highlands Wine Artisans. We were joined by a variety of winemakers who talked about different aspects of the region. Gwen talked about how the unique climate helped the region during the recent fires (this chat was August 26) and how the marine layer and winds helped keep the wineries safe. Steve McIntyre of McIntyre Vineyards emphasized the importance of Monterey Bay. “It is the most important climate influencer. The wind from the bay pulls cool air from the ocean, dries everything out and modulates high temperatures. Wind, fog and temperature are our terroir,” he said. Another topic of discussion was the importance of the people. Mark Pisoni, Vineyard Manager of Pisoni Vineyards, whose family has been there for several generations, talked about the commonality of all being farmers. “People are important, and our region has fantastic multi-generational families,” he said. “I’m proud of to a farmer here and I love it. You have neighbors you can count on.” We were shipped a variety of wines that showed the diversity and expressiveness of this region and I tasted some really good wines. However, the heat of a Texas Summer and the worst case consequences of shipping in the Summer happened so I’m still waiting for a few of the wines, so I’m going to be fair and talk about the wineries: Bruliam Wines – Founded in 2008, Bruliam Wines is a boutique producer of ultra-premium, single vineyard wines sourced from California vineyards. The name is an amalgamation of their three children’s names – Bruno, Lily, and Amelia. The winery also has a focus on giving back and has made donations to over 80 unique charities selected by mailing list members and their restaurant partners. Cattleya Wines — Formed in 2012 by Bibiana Gonzalez Rave, the name is a Spanish translation of the word “soul” and “Cattleya” into orchid (the national flower of Colombia) – her way of paying homage to her country. The label reflects that gorgeous orchid and she focuses on her love affair with the land and how its soul brings life into her wines. Clarice Wine Company — Clarice is the newest project from Adam Lee, founding winemaker for Siduri and consulting winemaker for many other projects in California. Clarice Wine Company is a unique type of winery, combining aspects of an online wine community, a wine education website, and a limited-enrollment wine club (only 625 members). It more of an insiders club with access to Wine Industry Leaders from all fields of the wine business with a case of Clarice Pinot Noir included. Hahn Family Wines — Nicky Hahn founded Hahn Family Wines and released its first vintage in 1980. He also led the effort to establish the Santa Lucia Highlands in Monterey County as its own distinct appellation. Hahn SLH wines showcases four Santa Lucia Highlands estate vineyards: Lone Oak, Smith, Doctor’s & Hook. Hahn Family Wines was one of the first wineries in the region to have all its estate vineyards certified under the rigorous Sustainability in Practice (“SIP”) Program. Luli Wines is a partnership between a master sommelier, a distinguished vineyard manager and an expert winemaker. Sara Floyd, the sommelier, owns Swirl Wine Brokers. Brothers, Mark Pisoni, the grape grower, and Jeff, the winemaker. Luli wines are sourced from vineyards in or near the Santa Lucia Highlands, the Pisoni family’s home base. Lucia Vineyard is the sister label of the Pisoni Estate wines. Whereas Pisoni Estate is single vineyards, Lucia is a collection of vineyards: Pisoni Vineyards, Soberanes Vineyard and Garys’ Vineyard (the latter two farmed in partnership with Gary Franscioni). The wines of Lucia are vineyard designated Pinot Noir, Chardonnay and Syrah in the Santa Lucia Highlands AVA. I’ve had a chance to write about these wines before and they always impress. McIntyre Vineyards — Originally planted in 1973, the 80-acre site with 60 acres planted has some of the Highlands’ oldest Pinot Noir and Chardonnay vines. The winery’s other estate property is the 81-acre Kimberly Vineyard in Arroyo Seco. The McIntyßre Estate Vineyard was among the first properties in the Santa Lucia Highlands to be SIP Certified. Miner Family Winery is located in Oakville, but produces small lots of more than two dozen bottlings, including Pinot Noirs sourced from the Santa Lucia Highlands (Garys’ Vineyard and Rosella’s Vineyard). Founded in 1998 by Dave and Emily Miner along with his parents Ed and Norma, the winery is known for its environmental focus with a solar-power and a waste-water recycling program. Morgan Winery was founded in 1982 and is a family-owned and operated business. The winery is known for conscientious, innovative farming regimens allied with traditional, “minimalist” winemaking techniques, crafting wines of balance, elegance and distinction. Winegrower Dan Lee and winemaker Sam Smith collaborate to craft wines which express the terroir from Morgan’s organically grown Double L Vineyard and select vineyards in the Santa Lucia Highlands and northern Monterey appellations. Scheid Vineyards — Al Scheid first purchased property in Monterey County in early 1972. For the first 15 years, Scheid Family Wines was known as Monterey Farming Corp., a grape grower that sold all of its production to winery clients. Today they own 12 estate vineyards located along a 70-mile stretch of the Salinas Valley and produce their own brands as well as their small production wines of Scheid Vineyards. Talbott Vineyards crafts estate-grown Chardonnay and Pinot Noir inspired by the traditions of Burgundy. With two estate vineyards located in Monterey County, Sleepy Hollow Vineyard and Diamond T Vineyard, the winemaking team is led by head winemaker David Coventr. WALT Wines, owned by Vintner Kathryn Walt Hall and Craig Hall, who originally come from Dallas, is dedicated to the production of premier Pinot Noir and Chardonnay from the Pacific Coast’s most distinctive vineyard sites. I’ve had the chance to interview them several times for big milestones and the wines are exquisite. Wrath Wines — Wrath produces site-driven Pinot Noir, Chardonnay, Syrah, and Sauvignon Blanc from its estate vineyard and respected properties in the Santa Lucia Highlands. It is a small production winery with small distribution. To preserve the local ecosystem, Wrath has developed a sustainable farming program, which is SIP certified. Looking at the Santa Lucia Highlands region — the size of Manhattan –with a collection of renowned names in the wine industry who have discovered its potential as well as a slate of multi-generational families who have banked their legacy on the future. --- # 'Wind And Refrigerated Sunlight': Winemakers Talk About The Santa Lucia Highlands > "Spend any time chatting with a winemaker or grape grower in the Santa Lucia Highlands—situated south of the Monterey Bay on California's central coast—and the conversation will immediately turn to these three things: the wind, the sun and the people. These aspects combine to make some truly fabulous wine, namely cool-climate Pinot Noir, Chardonnay and Syrah that has earned its critically acclaimed stripes." --- # Secret Source: NorCal Winemakers Love the Santa Lucia Highlands > "Overstreet is not the only NorCal winemaker to fall in love with SLH fruit, known for dark, brambly, and savory qualities that create layered and complex wines. Megan Gunderson, winemaker at NorCal's Walt Wines also loves SLH grapes, as does Bibiana Gonzalez Rave of Cattleya Wines, based in Santa Rosa; the Columbian-born winemaker sources Syrah grapes from two of SLH's most popular vineyards: Pisoni and Soberanes, the latter being the site for her Cattleya 'The Initiation' label." Secret Source: NorCal Winemakers Love the Santa Lucia Highlands The Central Coast AVA supplies fruit for top makers around the state The Sta. Lucia Highlands AVA has steep slopes and strong cooling elements. (photo courtesy of the SLH Wine Artisans) Kerith Overstreet’s Bruliam Winery is located in Windsor, in the far north reaches of Sonoma County, where some of the world’s best grapes are sourced. And yet, each year, she ventures four hours from her grape-centric NorCal home down to the Central Coast, in search of fruit for one of her many Pinot Noir bottlings. “I buy fruit from the Santa Lucia Highlands (SLH) because these grapes showcase a specific personality and a tremendous sense of place, totally unique to the region—and different from Sonoma County,” says Overstreet, a former medical doctor who found her true calling when she switched to winemaking. “SLH terroir is informed by cool weather, morning coastal fog, and intense afternoon winds that mitigate rot pressure, keep the grapes cool, maintain the acidity, thicken skins, and lengthen ‘hang time.’ The resulting wines have smooth, silky tannins and are always sexy on the palate.” Kerith Overstreet, winemaker at Bruliam Wines. Overstreet is not the only NorCal winemaker to fall in love with SLH fruit, known for dark, brambly, and savory qualities that create layered and complex wines. Megan Gunderson, winemaker at NorCal’s Walt Wines also loves SLH grapes, as does Bibiana Gonzalez Rave of Cattleya Wines, based in Santa Rosa; the Columbian-born winemaker sources Syrah grapes from two of SLH’s most popular vineyards: Pisoni and Soberanes, the latter being the site for her Cattleya ‘The Initiation’ label. “This AVA and this vineyard in particular were the sites of my initiation,” says Rave, who as a young girl dreamed of making wine. She also makes a Russian River Valley Chardonnay and a Sonoma Coast Pinot Noir. “SLH is just a very unique place, especially for Syrah. I have a soft spot for SLH.” Though SLH produces Syrah, Riesling, and Pinot Gris, the AVA is most celebrated for its Pinot Noir and Chardonnay. Yet the area remains somewhat under-the-radar. A sub AVA of the Monterey AVA in Monterey County, SLH is 18 miles in length and 22,000 acres, much of it unplantable mountainside. 6,500 acres are planted within its 50 vineyards, some of which reach up to 1,650 feet. Its location on the eastern slope of the Santa Lucia Mountain Range, adjacent to the Salinas Valley, allows for one of California’s longest growing seasons. Cool Monterey Bay fog lowers temperatures, as do the strong daily winds that thicken grape skins. Low precipitation during harvest extends the growing season, yielding consistent, high quality fruit from vintage to vintage. Bibiana Gonzalez Rave, of Cattleya Wines Aside from the stellar fruit, many of the AVA’s biggest winemaking fans will assert that the real secret to SLH is those who steward the land, many of whom follow in generational footsteps. “I can talk about the terroir all day, but the real secret of SLH is the people, my growers,” says Overstreet. “I’ve played with fruit from Soberanes Vineyard for ten years now, and I get to work with Mark Pisoni and Gary Franscioni, two of the most dedicated, generous, warm, and knowledgeable growers in the valley. Most ranches, like Soberanes, are family owned, and SLH fosters an authentic sense of community. [It’s] a partnership, and their careful cultivation of my vineyard rows shines in every vintage.” Adam Lee, proprietor and winemaker at Clarice Wine Company, yet another northern Sonoma based winery that makes a SLH-sourced Pinot, agrees. “SLH is special because the growers there are truly farmers.” he says. “Many of them grew up with their parents farming vegetables or lemons. Many of them still do that. That is very different than much of Napa and Sonoma where people came and bought land specifically to be in the wine business. Of course, that only has meaning if the wines turn out to be good. And the SLH wines are pretty fantastic. SLH is, quite simply, my favorite area to get Pinot Noir anywhere.” Adds Overstreet, “Mark Pisoni and I have a special harvest tradition. After he picks my block, as the refrigerated is rambling up the 101 to Sonoma County, he calls me and says, ‘Now Kerith, take good care of this fruit.’ I promise him I will.” Read this article online: https://wineandwhiskeyglobe.com/wine/santa-lucia-highlands-ava/ --- # California's Hidden Gem: Santa Lucia Highlands AVA > "Through the years, I've had the opportunity to enjoy and appreciate the nuances of wines from this special, cool-climate growing region, one that I consider a hidden gem. And after a recent virtual tasting of wines (sent as samples) paired with lively conversations with member winemakers and growers, I realize that this small yet mighty wine region in Monterey County deserves plenty of attention." Sep 18, 2020Cindy RynningNorth America, Red Wine, Regional Wines, White Wine, Wine Education, Wine Reviews On Highway 101, between San Francisco and Paso Robles, is a stretch where mountains on the west offer vistas and the valley floor to the east is the setting for cowboy towns, crops and orchards. My first trip that took me on this highway was years ago when I flew into the San Jose airport, rented a car and drove south. At the time, I didn’t realize the significance of the undulating Santa Lucia Mountains and the stellar wines of Santa Lucia Highlands AVA, although I stopped at the tasting room of Paraiso, a short drive from the highway, and purchased several impressive wines. But now I do. Through the years, I’ve had the opportunity to enjoy and appreciate the nuances of wines from this special, cool-climate growing region, one that I consider a hidden gem. And after a recent virtual tasting of wines (sent as samples) paired with lively conversations with member winemakers and growers, I realize that this small yet mighty wine region in Monterey County deserves plenty of attention. The Santa Lucia Highlands AVA The Santa Lucia Highlands American Viticulture Appellation (AVA) was established in 1991 and now there are 50 vineyards. With only 22,000 acres across 18 miles in length and 1-2 miles in width, only 5900 acres are under vine (the balance is on unplantable mountainsides). 3400 acres are of Pinot Noir, 2100 acres are of Chardonnay and the remaining are planted with Syrah, Riesling, Pinot Gris and others. Vineyards in the AVA are planted at 50-1650 feet in elevation on 5-20% gradation on east facing slopes. Soils are granite-based alluvial deposits and gravelly, sandy loam. During the tasting, winemakers explained that the region’s cool semi-arid climate, coastal influences of fog and wind from Monterey Bay, low annual rainfall averaging 10-14 inches and strong daily winds provide optimal conditions for grape growing. The AVA boasts one of California’s longest growing seasons resulting in slow, even ripening of the grapes and superb flavor development. Steve McIntyre of Mcintyre Vineyards feels that Monterey Bay “is the most important climate influencer. The wind from the bay pulls cool air from the ocean, dries everything out and modulates high temperatures. Wind, fog and temperature are our terroir.” The wind is legendary. Pushing south through the Santa Lucia Highlands from the Monterey Bay, the wind is evident each day during the growing season. It begins in the mid-afternoon and lasts until after dusk. Average maximum daily wines of 10-15 miles per hour and gusts up to 25 miles an hour effect change in the structure of the grape skins resulting in higher phenolics and deeper flavor. The wind also stops photosynthesis, giving Santa Lucia Highlands a shorter daily growth and physiological development in the vines and a longer growing season than most cool-climate regions. The area is rife with history. Spanish missionaries and conquistadors planted the first vinifera wine grapes in Santa Lucia Highlands in the 1790s, but for the next two centuries, the focus was more on vegetable farming than on viticulture. Thanks to a small pioneering group of farming families (Nicky Hahn at Hahn Estate, Rich and Claudia Smith at Paraiso, the McFarland family at Sleepy Hollow and Phil Johnson at La Estancia), the region’s winegrowing potential was truly discovered in the 1970s. Over the next 20 years, vintners from other regions joined local ranching and farming families like the Pisonis, Franscionis, Manzonis, and Boekenoogens to develop that potential into the renowned winegrowing region it is today. Santa Lucia Highlands AVA Mark Pisoni, Vineyard Manager of Pisoni Vineyards, emphasized that “we’re all farmers. People are important and our region has fantastic multi-generational families.” He should know. Beginning in the early 1900s, Pisoni’s family owned a dairy farm, then grew produce on the Salinas Valley floor. By the 1980s, Mark’s father farmed wine grapes in Santa Lucia Highlands. The rest is history and the family are “a team working together to make wine.” Exemplary Wines from Santa Lucia Highlands AVA Each wine I tasted was expressive. Kristin McIntyre of McIntyre Vineyards stated that wines from Santa Lucia Highlands are “tried and true to their terroir and family history and have an uncanny ability to age.” The Scheid 2017 Reserve Chardonnay was lush and ripe with notes of spiced apples, crème brulee, dried apricot and creamy butterscotch. Luli 2017 Chardonnay offered glorious aromas and flavors of peaches, orange blossoms, orchard fruit and herbs. Likewise, Lucia 2018 Chardonnay enticed with aromas of pear, lemon curd, baked apple and minerality while the textured palate revealed elements of wet stone, citrus blossoms and orchard fruit. Aromas of brioche, grilled pineapple, toasted lemon and crème brulee were mesmerizing on the Talbott Sleepy Hollow Vineyard Chardonnay 2017. The creamy palate had flavors of vanilla, marzipan and stone fruit. Dan Lee from Morgan Vineyards is proud of his 2019 Morgan Riesling. I found aromas of white flowers, honeysuckle, and lemon zest that led to flavors of melon and bright green apple. Bright acidity, a touch of sweet and low alcohol were not only refreshing but opulent. Lee cultivates one acre of Riesling at his property although “the AVA has much Riesling that is sent to big wineries for blending.” Pinot Noir is the “flagship” red grape in Santa Lucia Highlands AVA and each glorious wine I tasted mirrored the region’s cool climate and soils. McIntyre Pinot Noir McIntyre Estate Vineyard 2017 oozed aromas of spice, cherries, dark red berries, vanilla, sage and mint leading to flavors of juicy berries, eucalyptus, white pepper, earth and herbs firmly set on a foundation of moderate acidity and soft tannins. 2018 Sarah’s Vineyard Pinot Noir was elegant and sophisticated with brilliant aromas of dark plums, berries and sage and ripe flavors of fruit enhanced with notes of baking spice and a dash of chocolate shavings. Hahn SLH Pinot Noir Orchestral Santa Lucia Highlands 2016 was bold, complex and luxurious. Earth, spice, red cherries and black pepper tingled the nose and the intense notes of cherries and plums framed with vibrant acidity and integrated tannins teased the palate. Balanced with body and length, Clarice Pinot Noir SLH Rosella’s Vineyard 2018 was decadent, exotic and exceptional. Notes of black cherries, candied orange slices, violets, crushed blueberries and hint of moss were pervasive on both nose and palate. Miner 2017 Pinot Noir Gary’s Vineyard presented lush aromas of dark red berries, hint of oak and baking spices including cinnamon, cloves and nutmeg. Moderate acidity and velvet like tannins provided a firm base to this stellar wine. A joy from the first sip to the last was Cattleya The Initiation SLH Syrah 2017. Power met sophistication in this wine and if you’re a Syrah afficionado, this wine has your name on it. A plethora of floral aromas led to generous flavors of spice, red fruit, blackberries, cigar box, white pepper, green tea and wet forest floor, all lifted with vibrant acidity and soft tannins. Inspired to appreciate the wines of California’s best-kept secret, Santa Lucia Highlands? Cheers! ~ Cindy For more Grape Experiences delivered directly to you, click here. --- # California Bountiful Features the Santa Lucia Highlands AVA > California Bountiful features the cool-climate Santa Lucia Highlands wine growing region while following a group of wine professionals through the region in its July 2020 issue. --- # Santa Lucia Highlands Growers Awarded Green Medals > Two Santa Lucia Highlands winegrowers have been awarded 2020 California Green Medal awards for their commitment to sustainability. SAN FRANCISCO — The California Green Medal winners have been announced for the Sixth annual Sustainable Winegrowing Leadership Awards. The California Green Medal recognizes the leadership of wineries and vineyards committed to sustainability and is presented by the California Sustainable Winegrowing Alliance, California Association of Winegrape Growers, Wine Institute, Lodi Winegrape Commission, Napa Valley Vintners, Sonoma County Winegrowers and Vineyard Team. Four Green Medals are presented in the following categories: Leader, Environment, Community and Business. The recipients of the Green Medal Awards will be honored at a ceremony at the California State Capitol in Sacramento in the coming months. Winners of the 2020 Green Medals are: LEADER AWARD, given to the vineyard or winery that excels in the three “E’s” of sustainability—Environmentally sound, socially Equitable and Economically viable practices. Winner: J. Lohr Vineyards & Wines With wineries in Paso Robles, San Jose and Greenfield, family-owned and operated J. Lohr Vineyards & Wines embodies leadership in all three aspects of sustainability – environment, community and business; all of its vineyards and wineries are Certified California Sustainable. The winery has been instrumental in several groundbreaking water efficiency initiatives, using innovative technologies to increase irrigation efficiency and recycle process water. In J. Lohr’s Paso Robles winery, they reduced the amount of water needed to make one gallon of wine from 3.5 to 1.3 gallons. The winery has also invested heavily in energy-efficient technologies, with a 756 KW solar (photovoltaic) tracking system that supplies 65% of electrical needs in Paso Robles and a 920.7 KW flat mount system that covers nearly 100% of energy needs at its new winery in Greenfield. Owl boxes, located every 30 to 40 acres in all of its vineyards, provide gopher control; while songbird boxes are installed to attract native species for biodiversity. J. Lohr has carried out extensive habitat and riverbank restoration along 3,900 feet of the Napa River that borders its Carol’s Vineyard in St. Helena. On the social aspect of sustainability, J. Lohr was one of the first vineyard companies to provide long-term employment and year-round health benefits to vineyard workers and their families. It also provides ongoing career education for all associates and an employee garden. A 16-member J. Lohr Sustainability Committee guides company-wide efforts and best practices, and employee newsletters and online Town Hall meetings keep associates informed and engaged in sustainability efforts. Since its founding in 1974, J. Lohr has been a conscientious partner and leader in every aspect of the wine business – in the true spirit of cooperation and the desire to build a better, forward-looking sustainable wine industry. BUSINESS AWARD, given to the vineyard or winery that best demonstrates Smart Business through efficiencies, cost savings and innovation from implementing sustainable practices. Winner: Pisoni Family Vineyards Now in the hands of the third generation, Pisoni Family’s holistic and inclusive approach to practicing sustainability in their vineyards and winery in the Santa Lucia Highlands began with their grandparents, Eddie & Jane Pisoni, who started the family farming legacy in 1952. Their ethos is that the best approach to having a successful sustainability program is to be inclusive, transparent and open to new ideas. “Leaders don’t dictate—they inspire.” Examples of their focus on efficiency include monitoring every drop of water applied to their vineyards and recording annual water usage, winter rainfall, shoot tip growth, leaf angle, and vine color. To conserve water, a pressure bomb tracks leaf water potential, soil moisture probes are placed at different soil depths, the Tule System measures evapotranspiration and distribution uniformity tests are regularly conducted. In 2018, they installed a solar system that meets 80% of their electricity needs and offsets 240,000 pounds of greenhouse gas emissions each year. In addition, they upgraded winery lighting to LED and use variable frequency drive pumps in the vineyard to improve efficiency. The Pisoni Family welcomes local students and visitors from around the globe to visit their 1.5-acre insectary garden to learn about sustainable practices. When it comes to environmental stewardship and sustainability, Pisoni Family leads by doing and by being inclusive. A SIP-Certified vineyard, Pisoni Family loves their land as much as they love their community in Monterey County. It is through sustainability that they hope to give back for many generations to come. “The Green Medal recognizes the commitment and dedication to sustainability by California growers and vintners and shines a spotlight on industry leaders,” said Allison Jordan, CSWA Executive Director. “Once again, the judging panel was impressed by the breadth and depth of sustainable practices being used by growers and vintners across the state to conserve water and energy, maintain healthy soil, protect air and water quality, preserve wildlife habitat and enhance relations with employees and communities, all while improving the economic vitality of vineyards and wineries and growing and making high-quality wine.” A panel of wine and sustainability experts judged the applications for the sixth annual California Green Medal. Visit: www.greenmedal.org for more information. --- # At the Tipping Point: The Santa Lucia Highlands > California's Santa Lucia Highlands is an exotic region whose grapes produce some of America's greatest single-vineyard Pinot Noirs and Chardonnays. It is still a wild, untamed place with few wineries and meager tourism, but as Roger Morris reports, the scent of change is in the air. --- # Monterey Bay for Wine Lovers > Tucked into the scenic coastline of central California, Monterey is a slice of paradise with breathtaking coastal views, an inspiring farm-to-table food scene, stellar wines and a contagious enthusiasm for outdoor pursuits. Stacy Slinkard shares where to go and what to drink from the Santa Lucia Highlands. Tucked into the scenic coastline of central California, Monterey is a slice of paradise with breathtaking coastal views, an inspiring farm-to-table food scene, stellar wines and a contagious enthusiasm for outdoor pursuits. Stacy Slinkard shares where to go... Boats moored in Monterey Bay Credit: Joseph S Giacalone / Alamy Stock Photo Just 24km south of Monterey Bay, the Santa Lucia Highlands is one of America’s top regions for cool-climate Chardonnay and Pinot Noir. A legacy of multi-generational farming, an authentic commitment to sustainability and winemakers who readily combine technology and tradition to craft expressive, single-vineyard wines have propelled the appellation’s prestigious reputation. The region is comprised of 2,600ha of vines – primarily Pinot Noir and Chardonnay, which thrive in a marine climate blanketed by cool, foggy mornings followed by warm afternoon winds. It’s this unique weather pattern rolling down the Salinas Valley from Monterey Bay that gives the Santa Lucia Highlands one of the longest grape growing seasons in California, allowing for ideal ripening conditions and mature flavour development. Monterey Bay wineries to visit The Santa Lucia Highlands vineyards are an hour’s drive outside of Monterey Bay, so many producers cater to customers by offering their wines in convenient tasting rooms in Monterey, Carmel and Carmel Valley. Hahn Family Wines As winemaking pioneers of the Santa Lucia Highlands and the formidable force behind the appellation’s designation in the early 1990s, Swiss-born Nicolaus (Nicky) and Gaby Hahn were instrumental in turning the loam and granite hillsides of the east-facing slopes of Santa Lucia Highlands into world-class vineyards. Starting with Bordeaux varieties and later realising the cool-climate region was better suited to Burgundy’s best, they grafted Hahn’s 260ha over to mainly Chardonnay and Pinot Noir in the late 1990s. Today, the Hahn family remains the largest vineyard owner and producer in the region. A visit to the estate allows guests options for walking and driving tours of the vineyards along with several distinct wine-tasting experiences. Hahn’s tasting room overlooks the stunning Salinas Valley and offers the Brut Rosé vintage sparkling, the estate-grown, single-vineyard Lucienne line of Chardonnays and Pinot Noirs, a gutsy GSM blend, as well as the small-production Orchestral, a field blend of 20 Pinot Noir clones from a 2ha plot. Testarossa Founded in 1993 by Rob and Diana Jensen in their Silicon Valley garage, Testarossa (Italian for ‘red head’) launched with 300 bottles of wine. Today it produces 30,000 cases and enjoys a reputation for small-lot, single-vineyard, cool-climate Chardonnay and Pinot Noir sourced from some of California’s top growers in Santa Lucia Highlands, Santa Maria Valley, Santa Rita Hills, Chalone and more, which contributes to the quality and consistency of these highly collectible wines. Testarossa’s dog-friendly Carmel Valley tasting room offers indoor or patio seating, hosts ongoing wine education classes and features tastings of both their single-vineyard and appellation bottles. McIntyre Family Wines As an accomplished winemaker and grape grower who’s had a hand in cultivating more than 20% of the Santa Lucia Highlands AVA, Steve McIntyre is a trailblazer. Instrumental in bringing SIP (Sustainability in Practice) certification to the region, the 32ha of his own McIntyre Vineyards was unsurprisingly one of the first to be certified. He makes a Pinot Noir rosé from 45-year-old vineyards, a concentrated Santa Lucia Highlands Pinot Noir from some of the region’s oldest own-rooted vines, and small-lot, hand-harvested, block bottlings of Pinot Noir and Chardonnay to highlight the appellation’s best terroirs. You can taste these and other wines at the family-run McIntyre Tasting Studio in Carmel. Morgan Winery While focused on cool-climate Chardonnay and Pinot Noir, the award-winning Morgan Winery also produces serious Sauvignon Blanc and Syrah from Monterey County’s diverse microclimates. Morgan’s acclaimed 20ha Double L Vineyard, tucked into the northernmost end of the Santa Lucia Highlands AVA, was the region’s first certified organic vineyard and gives rise to the winery’s flagship Pinot Noir and Chardonnay. From flights of library wines to current releases, and even a few regionally rare varieties like Albariño and Tempranillo, guests can enjoy them all at the Taste Morgan visitor centre in Carmel. Wrath Wines Like several estates off the winding Foothill Road in Soledad, Wrath hosts two tasting venues: one at its Santa Lucia Highlands winery, on 29ha of land dedicated to limited-production, site-specific wines, and another tasting room closer to the coast in Carmel. Its Single Vineyard series offer the most intrigue, with Grenache and Syrah making their mark alongside Pinot Noir and Chardonnay in specific site designations, while the Winemaker series spotlights distinct clonal blends and including the southern Italian white grape Falanghina, which is fermented and aged in dolium (very large earthenware amphorae similar to Georgian kvevri) while forgoing filtration and fining. Best Monterey Bay restaurants and wine bars Montrio Bistro Set in a historic firehouse, Montrio Bistro is just minutes from the bay in downtown Monterey. Known for fresh, seasonally inspired dishes made from sustainable ingredients, chef Tony Baker’s 48-hour bacon, heirloom tomato salad and king salmon are nothing short of legendary. Taste of Monterey With a wall of windows providing panoramic ocean views of the bay, the Taste of Monterey is a must-see stop along Cannery Row. It features more than 95 wines from across Monterey County including themed wine flights offered with a variety of small plate and charcuterie board pairings. Expect friendly, knowledgeable service, reasonable prices and one of the better selections of wine and accessories, gourmet gifts and snazzy souvenirs. The Wine Experience On Cannery Row, the Wine Experience showcases an impressive selection of Monterey County wines to taste and partner with a creative small bite menu, priding itself on giving guests an authentic glimpse of the winemaking process through hands-on blending sessions. Whether you’re with a group or going solo, visitors have the unique opportunity to make their own wine blend using locally sourced juice. Trio Carmel A popular stop less than a kilometre from Carmel Beach, Trio Carmel showcases the perfect wine country trifecta of wine, olive oil and balsamic vinegar from California and around the world. The venue offers wine tastings from four local wineries – Pelerin, Odonata, Mesa Del Sol and I Brand & Family wines – as well as high-end olive oil and balsamic vinegar pairings. La Balena A five-minute walk from Trio Carmel takes you to La Balena, where a cozy dining room gives way to intimate patio seating. This is where Florence-born chef Emanuele Bartolini serves authentic Tuscan cuisine – including handmade pasta – created with the freshest, local ingredients. A specialty is the pollo fritto, an Arborio rice-crusted fried organic chicken from nearby Fogline Farm. Other Monterey County activities Boasting sun and sea, Monterey County has it all. Whether it’s surfing, sailing, scuba diving, stand-up paddle boarding, kayaking or whale watching, there are more than a dozen beaches that welcome adventure and relaxation. For land-lovers, there’s the always scenic 27km drive in Pebble Beach, showcasing the coastline, the Del Monte Forest and of course the country’s most famous public golf course. And known for its commitment to marine research and conservation, the Monterey Bay Aquarium on the waterfront promenade of Cannery Row hosts more than 500 species of sea life, with engaging exhibits and behind-the-scenes tours. --- # New Blood in Old Monterey > These progressive winemakers are reinvigorating this storied Central Coast region. --- # Your Guide to Regional California Pinot Noir > A regional guide to California Pinot Noir. California Pinot Noir - A Regional Overview Pinot Noir, wherever it is grown, is a challenging variety. It’s been called “the heartbreak grape,” and the efforts undertaken by winemakers have been called the “quest for the Holy Grail,” at least in viticultural terms. Producers in California are as passionate about making the perfect Pinot Noir – or at least one as good as possible - and it’s a mission that has been going on for over 50 years. Today, there are wineries in many parts of the state that have taken Pinot Noir by the horns, so to speak, and have come up with some very impressive results. How have they done it? Is it soil, climate, when the grapes are harvested, the type of barrels used? As with any wine, it’s a combination of all of these, but perhaps no other grape is as dissected as much as Pinot Noir. I asked Jon Priest, senior winemaker for Etude, located in Carneros (where Napa and Sonoma County meet at the southern border of Napa), about this. What is the single most important thing in the production of Pinot Noir? He was firm in his response. “Absolutely the site. Pinot Noir expresses the peculiarities of a site (terroir) more than most varieties. The potential for quality and individuality only comes from the place in which the vines are grown.” That being the case, let’s examine some of the major growing zones in California from Pinot Noir, from north to south. Anderson Valley, Mendocino County As an early ripening variety, Pinot Noir needs to be grown in a cool climate, and the Anderson Valley of Mendocino, north of Sonoma and Napa, is just that. Katey Larwood, winemaker at Goldeneye, notes that there are two main forces that make Anderson Valley such a special place to grow Pinot Noir. “The first is our proximity to the Pacific Ocean. The second is our extreme diurnal temperature shift, which can be up to 50 degrees between day and night. Because we are a valley, warm air accumulates during the day resulting in moderate-to-high daytime temperatures, but as soon as the sun goes down the temperature drops rapidly … Pinot excels in these conditions.” For Larwood, “the Anderson Valley tends to yield Pinot Noirs with a signature wild, rustic edge.” Russian River Valley, Sonoma County One of the most famous territories for California Pinot Noir is the Russian River Valley, named for the east-west river that flows into the Pacific. The names of the local producers read like a who’s who in California Pinot Noir: Rochioli; Gary Farrell; Joseph Swan; Dehlinger; Dutton Estate Winery; Dutton Goldfield; Kistler; Merry Edwards; William Selyem and several others. As many vineyards are close to the river (and the ocean) fog plays its part here, limiting sunshine hours per day, and ensuring a long growing season that results in expressive aromatics (floral – roses and carnations – as well as intriguing notes of cola) and lively acidity. The best examples combine beautiful structure with subdued spice notes; the best examples also have a sense of minerality. Sonoma Coast / Fort Ross-Seaview The Sonoma Coast is a large appellation, encompassing much of Sonoma County, inland as well as the coast. Thus it is difficult to define the style of a Pinot Noir labeled with the Sonoma Coast AVA designation, which is why some producers speak of the “true Sonoma Coast,” this being a small area near the towns of Fort Ross and Cazadero. This small area is now a separate appellation known as Fort Ross-Seaview (unofficially known as the “Extreme Sonoma Coast”); vineyards here are between 900 and 1100 feet above sea level, and are strongly affected by early morning fog as well as coastal breezes. Pinot Noirs from Fort Ross are deeply colored, intensely flavored and structured for several years of aging. Carneros Carneros – aka Los Carneros - is one of the most famous Pinot Noir districts in California; it was the first wine region in the state to be defined on climate and not on political boundaries. Situated just north of the San Pablo Bay (an extension of the San Francisco Bay), it is located some 70 miles north of San Francisco, where Napa and Sonoma Counties meet, south of the town of Napa. Vineyards are low lying and morning and afternoon fog play an important part in the climate. Top Pinot Noir producers here include Etude, Cuvaison and Saintsbury; several Napa wineries not situated in Carneros, such as Robert Mondavi and Clos du Val, have vineyards here or purchase Carneros fruit. Santa Lucia Highlands, Monterey County The Santa Lucia Highlands has become a vital area for California Pinot Noir, thanks to its distinctive features. Stacy Vogel, winemaker for Miner Family Vineyards in Napa Valley, who produces several examples of Pinot Noir from the Santa Lucia Highlands, notes that a main thoroughfare here known as River Road divides the flat lands where lettuce and other vegetables are grown in hot conditions (this is Steinbeck country) from the slopes of the Santa Lucia Highlands where fog envelops the vineyards; temperatures here are often in the 60s. According to Vogel, “The wines from the SLH all have both a delicacy of fruit characters, along with a earthiness that is usually only found in Pinot Noir with denser, plummy fruit characters.” These wines have great complexity and truly stand out in comparative tastings of the state’s Pinot Noirs, especially for their spicy, earthy characteristics. Area producers include Belle Glos, McIntyre and Siduri, while producers from outside the region, such as Miner and Mark West produce Pinot Noirs from this area’s plantings. Sta. Rita Hills, Santa Barbara County This growing district has become arguably the finest for Pinot Noir in the state; I have come to this opinion based on comparative tastings over the past few years. This is a small zone, with most vineyards situated only 10 miles from the Pacific Ocean. Victor Gallegos, General Manager and Director of Winemaking for Sea Smoke, a celebrated area producer, comments on this territory. “Sta. Rita Hills is the southernmost Region 1 microclimate (Region 1 equates to the coolest temperatures for a wine region) to be found in the Northern Hemisphere. The solar intensity found at our southern latitude and the daily fog (Sea Smoke) influence here create wines that are lush, but with great freshness and acidity.” I love the varietal purity as well as the complexity and structure of the Pinot Noirs from the Sta. Rita Hills; the finest examples offer appealing drinkability upon release, yet display great complexity after several years in the bottle. Great area producers include Fiddlehead Cellars (their Fiddlestix Vineyard is one of the most renowned plots here), Babcock and Sanford. This last producer releases as many as four offerings of Sta. Rita Hills Pinot Noir, with the most famous being from the Sanford & Benedict Vineyard, planted in 1971; these are mouth-filling wines of impressive complexity. --- # Smackdown Pinot Noir: Santa Maria Valley v. Santa Lucia Highlands > IntoWine explores the unique differences between two cool-climate, coastal influenced, windswept regions and defines their greatness. California unequivocally makes great Pinot Noir. But who makes it better? Santa Barbara’s Santa Maria Valley AVA, or their northern brothers in Monterey’s Santa Lucia Highlands AVA? Well, it’s really a tale of two regions, vastly different yet surprisingly similar, but each with their own characteristics. “Santa Maria Valley and the Santa Lucia Highlands are both excellent, cool-climate growing regions for Chardonnay, Pinot Noir and Syrah,” says Fred Swan, San Francisco Wine School instructor and wine writer. “They are similar in many ways, including hours of sun, altitude, rainfall, average high and low temperatures during the growing season, and cumulative degree days, and neither faces disease or weather pressure so the growing seasons can be long.” The often foggy and windswept Santa Maria Valley is the northern most appellation in Santa Barbara County. Established as an AVA in 1981 it is full of complex soil conditions and diverse microclimates. Chardonnay and Pinot Noir are two varieties, which especially benefit from the Pacific Ocean’s influence. You’ll find older wineries like Lucas & Lewellen, Byron and of course the most famous vineyard in these parts, Bien Nacido. Grapevines went into the ground here around 1830 but it was the early 1970s when commercial plantings began to flourish. The Santa Lucia Highlands AVA (established in 1991) perches on the east-facing terraces of the Santa Lucia mountain range to the south of Monterey Bay. Spanish missionaries first planted wine grapes here in the 1790s, but the following 200 years was more consumed with vegetable farming than viticulture. But thanks to a small pioneering group of farming families including Hahn Estate, Paraiso, and La Estancia, the region's winegrowing potential came of age in the mid-1970s. The SLH includes approximately 6,400 planted acres of predominantly Pinot Noir and Chardonnay. Steve McIntyre farms 12,000 acres of vines within Monterey County. “I would say the biggest contrast between Santa Maria and the Santa Lucia Highlands is wind velocity. Having farmed in both appellations I can attest to the significantly stronger and more consistent afternoon sea breeze that persistently blows each afternoon in the Salinas Valley,” he tells IntoWine. And this seems to be the most notable thing about the two AVAs. “While both regions are cooled by breezes coming off the ocean, the Santa Lucia Highlands is roughly 12 miles from Monterey Bay at its nearest point, while Santa Maria Valley starts just seven miles from the Pacific,” says Swan. “In my experience, that makes Santa Maria substantially foggier and thus effectively cooler for the vines.” But altitude also plays a significant role with regards to wind velocity, therefore higher altitude vineyards have less impact. “The wind plays a vital role in the ripening of Pinot Noir in particular,” says McIntyre. He suggests that while most growing regions in California reach their maximum daily temperature around 3 or 4 p.m., the Santa Lucia Highlands, with its clockwork like wind, reaches its maximum much earlier, around 1 p.m., which results in lower heat units each day and slower sugar accumulation. “Slower sugar accumulation, which is rate (temperature) and time dependent, allows for additional time for all of the other arguably more desirable flavor and aroma precursors to accumulate in the berry. Aroma, structure and flavor components are entirely time dependent and do not accumulate faster at higher temperatures,” he says. “This is one of the reasons that people have accused Highlands producers of adding Syrah to their blends, as Highland wines tend to be quite masculine in terms of structure and color.” Of course soil is the other important factor. Soils in the Highlands are granite-based alluvial deposits created thousands of years ago from geology in the mountain range to the west. In the Santa Maria Valley most of the soils are sedimentary. Matt Kettmann, California Central Coast Editor for Wine Enthusiast Magazine knows the region better than most anyone. “The Santa Maria Valley and Santa Lucia Highlands together represent the wide range of Pinot Noir styles available on the Central Coast. While both are hammered by the coastal elements of wind, fog, and cool weather, I find that, generally speaking, Santa Maria Pinots are lighter in body and brighter in red fruit while the Santa Lucia Highlands tend to produce much richer, darker, powerful wines. There are of course exceptions to such broad-based generalizations, but I often find the Santa Lucia Highlands to be much more like the Sta. Rita Hills (in Santa Barbara County), while the Santa Maria Valley reminds me more of San Luis Obispo’s Edna Valley.” Swan agrees. “Wine styles will vary from one vineyard to the next and according to producer preference. However, in general, I find the wines in Santa Maria to be slightly lighter in body, lower in alcohol and higher in acidity. I also find the red wines to be more savory.” Swan notes that Santa Maria Pinot Noirs can show more notes of earth, tea, and non-oak derived spice, whereas those from Santa Lucia Highlands are substantially fruit-driven. “What's great is that such a diverse palate exists and can please quite a few different taste profiles all just 150 miles apart right off Highway 101,” says Kettmann. Here then are four Pinots to examine: Cambria and Presqu’ile from Santa Maria, and Lucienne and McIntyre from Santa Lucia Highlands. You may debate the merits of each, but they all showcase what’s best about their AVAs. Cambria 2015 Pinot Noir, Julia’s Vineyard ($25) There is an earthiness and richness to this wine, showing a strong mid palate acidity. There is the red raspberry, strawberry, plum and with back notes of wild flowers and fresh herbs, licorice and blackberries. Presq’uile 2015 Pinot Noir Presqu’ile Vineyard ($60) From the start there is brambly red raspberry, black cherry and boysenberry with back notes of violets, wild grasses, licorice and a slight cola note. The acidity fills the mid palate and this expresses earthy fruits while maintaining a true Pinot Noir character. McIntyre 2016 Pinot Noir, Santa Lucia Highlands ($34) Reflecting brighter fruit and more focused acidity, this wine presents red raspberry, plum, black cherry, blackberry, herbal notes and a lengthy finish. It’s a lively wine, farmed according to the SIP Certified practices (Sustainability in Practice) uses three clones, Swan, 115 and Old Vine (a four-decade old planting). Lucienne 2016 SLH Pinot Noir Doctor’s Vineyard ($50) Aged 16 months in 40% new French Oak, the barrels in no way inhibit the cherry, raspberry, black berry and plum. There is an earthy quality but the brightness of the fruit, in part due to a slightly warmer climate at this vineyard, makes this a little more effusive, providing a richness without being overwrought. Link diretly to the article here. --- # New Releases from the Santa Lucia Highlands > "In short, a 'Santa Lucia Highlands' designation on a label is about as close to a guarantee of quality as one is likely to find for Pinot Noir, Chardonnay and, increasingly, Syrah from the United States." — Josh Raynolds, Vinous.com --- # Santa Lucia Highlands: Wind and Wine > Wine Fashionista Mary Orlin breaks down the Santa Lucia Highlands AVA and why the wind and Monterey Bay matter so much to this cool-climate growing region. --- # Exploring the Santa Lucia Highlands - Wines With Views > "If you look west from Highway 101 between Salinas and King City, the views of the Santa Lucia Highlands will captivate you." --- # The Crying Winds: Accounting for the Terroir Driven Character of Santa Lucia Highlands Pinot Noir > Randy Caparoso outlines how and why the intense wind is so important to the character of Santa Lucia Highlands wines. --- # Josh Raynolds of Vinous.com on the Santa Lucia Highlands Wines > Josh Raynolds of Vinous.com explains what's unique about the Santa Lucia Highlands in his video post. --- # Santa Lucia Highlands: Pinot Noir on the Edge > "If you're more accustomed to tasting the earthy, ever-leaner Pinot Noirs coming out of Santa Rita Hills or far-coastal Sonoma, you may have to redefine what California Pinot Noir means when tasting from the Santa Lucia Highlands. But that's also what makes these wines so exciting. They transcend the threshold of ripeness we imagine for Pinot Noir without sacrificing freshness." “Have you ever been invited to a $250 lettuce tasting?” Gary Pisoni recounted asking his father. I had read of this conversation before, the one in which Gary persuaded his dad to replant part of their produce farm to wine grapes. Still, it was enchanting to hear the legend from the man himself, huddled against the blazing fireplace in his hillside cave like some Renaissance raconteur. With his jocular smile and gray curly locks, Pisoni can convince you that the incarnation of the Santa Lucia Highlands, a premium region for collectible Pinot Noirs, occurred with one comical but shrewd question. The Santa Lucia Highlands emerge 15 or so miles southwest of Monterey Bay. They stretch another 17 miles above the Salinas Valley before meeting the Arroyo Seco appellation. The vineyards blanket the foothills of the Santa Lucia Range, planted along a series of loamy alluvial fans trickling down from the mountain slopes. The morning sun greets the southeast-facing vines, followed by cooling winds and fog that make their way down from the Pacific. The entire region rests atop a bench, locally called the mesa (Spanish for table), at elevations of 200 to around 1,200 feet, dropping steeply to the valley below. The Salinas Valley remains lettuce territory, its soil too fertile for quality grape growing. But just opposite the valley floor, the Gabilan Range makes a home to the Mount Harlan and Chalone AVAs, where Pinot Noir shows a profoundly different expression than it does in the Santa Lucia Highlands. In truth, Pisoni wasn’t the first to bring the vine to this corner of Monterey County. Spanish missionaries cultivated grapes in what is today the Santa Lucia Highlands as early as the late 18th century. When Pisoni began to plant Pisoni Vineyards in 1982, he already saw wine-growing neighbors. Rich and Claudia Smith pioneered the region’s modern era with the conception of their Paraiso Vineyards in 1973. But today, Pisoni’s vineyards, as well as those owned by his business partner Gary Franscioni, serve as the focal points of the Santa Lucia Highlands. High school buddies, the Garys planted their aptly named Garys’ Vineyard together in 1997. Eleven years later they added the Soberanes Vineyard next door. Gary Franscioni also owns Rosella’s Vineyard, which surrounds his home, and the high-elevation Sierra Mar Vineyard at the rugged southern end of the region. These four vineyard properties, as well as Pisoni Vineyards, are the names you’ll most likely encounter on single-vineyard wines from the Santa Lucia Highlands. Beyond the little fruit the Garys keep for their respective labels (Pisoni and Lucia for the Pisonis and ROAR for the Franscionis), most of the grapes find their way into the cellars of such illustrious clients as Kosta Browne, Peter Michael, Paul Lato and Siduri. These wineries are joined by a quorum of artisan producers both inside and outside the region whose work verifies the potential for tremendous, hearty Pinot Noir in the Santa Lucia Highlands. Within the Santa Lucia Highlands alone, Pinot Noir can wear many masks. Speaking broadly, the wines coming from the northern tip offer a brighter, more red-fruited character. Rosewater, sweet spice and bing cherry pith are notes I continually find myself writing for these wines grown closest to the ocean. Traveling southward down the appellation, Pinot Noir paints itself a few shades darker. Mark Pisoni, manager of his family’s eponymous vineyard at the region’s southern end, explains, “As the elevations pick up as you go south in the appellation, you’re dealing with leaner soils. They tend to naturally have higher tannin levels.” These thinner, more granitic soils yield more austere wines with more robust flavor: smoky black cherry, with nuances of balsamic-soaked medicinal herbs. Gary Franscioni also attributes this darkening spectrum of flavor to the way in which the fog rolls off the bay. During the growing season, the fog can take over an hour longer to reach the southern vineyards than the northern ones. “You start doing that for 90 days over the summer, and it adds up,” he says. The southern highlands, beaten by the sun, ripen more quickly and develop bigger, more robust flavors than their fog-shrouded neighbors to the north. While the flavors may vary drastically, Santa Lucia Highlands wines, more so than many other California Pinot Noir regions, are bound by a relatively narrow stylistic range. In general, producers of Santa Lucia Highlands Pinot Noir tend to favor richer, more hedonistic expressions of the variety, often carrying higher alcohol levels than those from Santa Barbara, Sonoma or the Santa Cruz Mountains. California’s brilliant sun radiates through each ripe, fruit-forward drop. That’s not to say, however, that these wines do not reflect a sense of place. They do. They just sing of their terroir loudly, rather than whisper. Gary Franscioni argues that, in fact, this robust style is more a product of their growing conditions than an aesthetic choice. “What we look for at harvest is a balance of acid and sugar and flavor. But, sometimes before we can harvest, we have to wait for that acid to drop. We’re looking for that more than we are looking for sugar level. A lot of our picking decisions are based on flavor,” Franscioni explains. With this approach, the hang time for Santa Lucia Highlands Pinot Noir can last several weeks longer than counterparts in Sonoma or Santa Barbara. Harvest can occur as late as early October, and during this extended time sugars and potential alcohol will rise. But Franscioni is right: Almost none of these Pinots lacks acidity. A briny, oceanic salinity threads its way through and energizes each of these muscular wines. Mark Pisoni notes that a balanced wine requires the synergy of much more than sugar-ripeness and alcohol level. “I think balance can be over a large spectrum, not just alcohol,” he says. “You’re looking at the wine as a whole. By looking just at one component — alcohol — you’re taking a simple view.” If you’re more accustomed to tasting the earthy, ever-leaner Pinot Noirs coming out of Santa Rita Hills or far-coastal Sonoma, you may have to redefine what California Pinot Noir means when tasting from the Santa Lucia Highlands. But that’s also what makes these wines so exciting. They transcend the threshold of ripeness we imagine for Pinot Noir without sacrificing freshness. And they’re a whole lot tastier than lettuce. Bryce Wiatrak is a freelance writer. Email: [email protected] Wines to try A trip to the Santa Lucia Highlands is unlike one to most California wine regions. Many of the top properties operate tasting rooms in Monterey County’s more tourist-visited areas of Carmel and Carmel Valley. A select few of the most prestigious wineries don’t have traditional tasting experiences at all, but can be contacted for individual appointments. 2015 ROAR Rosella’s Vineyard Santa Lucia Highlands Pinot Noir, $58: Of all Franscioni’s vineyard properties, Rosella’s consistently rewards with the most floral, aromatically intoxicating Pinot Noirs. The 2015 vintage is no different, a dizzyingly perfumed medley of sagebrush, dried rose petals, violet and white pepper. (831) 675-1681. www.roarwines.com. Tasting by appointment. 2014 Lucia Soberanes Vineyard Santa Lucia Highlands Pinot Noir, $65: The Pisonis operate two labels — the one bearing their family name strictly for the original property, and Lucia for wines coming from Soberanes and Garys’ Vineyards. The Lucia 2014 Soberanes demonstrates the appellation in its most hedonistic form. Concentrated and gratifying, the wine flashes flavors of cola, forest floor and ash in a fashion both virile and nuanced. (800) 270-2525. www.pisonivineyards.com. Tasting by appointment. 2015 Morgan Double L Vineyard Santa Lucia Highlands Pinot Noir, $64: Dan and Donna Lee planted their Double L Vineyard in 1996, the name referring to their “double luck” in the birth of twin daughters. The Double L Pinot Noir demonstrates how graceful the wines from this northern end of the Santa Lucia Highlands can be. Tasting of hibiscus, potpourri and raspberry coulis, the wine celebrates these two decade-old vines in their sweet spot. 204 Crossroads Blvd., Carmel, (831) 626-3700. www.morganwinery.com. Tasting room open 11 a.m.-6 p.m. daily. Fee: $12 2014 Talbott “Logan” Sleepy Hollow Vineyard Santa Lucia Highlands Pinot Noir, $27: Talbott’s entry-level Pinot Noir is one of the greatest values to come out of the region. Juicy and downright delicious, the wine smells of cherry blossoms, sweet candied sage and cayenne pepper. 25 Pilot Rd., Carmel Valley, (831) 659-3500. www.talbottvineyards.com. Tasting room open 11 a.m.-5 p.m. daily. Fee: $15-$20 2014 Testarossa Doctor’s Vineyard Santa Lucia Highlands Pinot Noir, $66: Testarossa works with some of the most important vineyards for Pinot Noir not just in the Santa Lucia Highlands, but throughout California’s Central Coast. Perhaps their most intriguing Santa Lucia Highlands offering is their Doctor’s Vineyard Pinot. Never tethered by its ample body, the wine moves swiftly across the palate, dazzling with scents of anise, jasmine and black pepper. 1 E. Carmel Valley Rd., Carmel Valley, (831) 298-7726. www.testarossa.com. Tasting room open 11 a.m.-5 p.m. Monday-Thursday, until 6 p.m. Friday-Sunday. Fee: $10-$20 River Road Wineries Within the Santa Lucia Highlands, there are several wineries on or near River Road, making for an easy day of tasting. Start in Salinas and the road south: Pessagno: Ray Franscioni (Gary’s relative) owns Passagno Winery, where he produces Pinot Noir, Chardonnay and Riesling from the Santa Lucia Highlands as well as an array of additional bottlings from the surrounding regions. 1645 River Road, Salinas, (831) 675-9463. www.pessagnowines.com. Tasting room open 11 a.m.-5 p.m. daily. Fee: $15 Manzoni: The Manzoni family has lived in the Salinas Valley since the 1930s, their Swiss ancestor Joseph Manzoni bringing his tradition of grappa-making with him from Europe. Today the Manzonis specialize in Pinot Noir and Syrah coming from their home vineyard. 30981 River Road, Soledad, (831) 675-3398. www.manzoniwines.com. Tasting room open 11 a.m.-5 p.m. Saturday and Sunday. Fee: $10 Wrath: At Wrath, visitors are invited to enjoy a picnic on their expansive terrace overlooking the Santa Lucia Highlands. The winery works with some of the best Pinot Noir vineyards in the region, including the Tondré Grapefield and McIntyre Vineyard. 35801 Foothill Road, Soledad, (831) 678-2212. www.wrathwines.com. Tasting room open 11 a.m.-5 p.m. Friday-Monday. Fee: $10-$20 Hahn: With one of the most spectacular vistas of the Santa Lucia Highlands, Hahn bottles Pinot Noir and Chardonnay from their estate vineyard, as well as a handful of additional Pinots from top properties under their Lucienne label. For an elevated experience, book an ATV tour and you’ll get to understand the terroir firsthand. 37700 Foothill Road, Soledad, (831) 678-4555. www.hahnwines.com. Tasting room open 11 a.m.-5 p.m. daily. Fee: $15-$45 Smith Family Wines: The Smith family led the charge in the Santa Lucia Highlands’ transformation from farm country to a premium wine region. At their tasting room, you can sample wine from their 1973 Paraiso Vineyard, as well as their other labels throughout Monterey. 38060 Paraiso Springs Road, Soledad, (831) 678-0300. www.smithfamilywines.com. Tasting room open 11 a.m.-5 p.m. Thursday-Sunday. Fee: $15 --- # Our Favorite California Appellation (that No One Knows about) > "Home to some outstanding Chardonnays and Pinot Noirs, Santa Lucia Highlands is an unsung corner of California wine country well worth getting to know." IF ONLY MORE sommeliers turned left instead of right upon leaving the San Francisco airport, lamented winemaker Sabrine Rodems of Wrath in Soledad, Calif. She made this observation when I stopped by for a visit last month. Turning right meant driving north to the Napa Valley, while turning left would take them south to Santa Lucia Highlands, a little known, ruggedly beautiful region that produces Chardonnays and Pinot Noirs that would impress these sommeliers if they only tried them. I pondered the possible reasons why Santa Lucia Highlands (SLH) isn’t more often visited or more famous. Is it because it’s part of the Salinas Valley—aka “the salad bowl of the world”—a place better known for lettuce than for Pinot Noir? Or maybe it’s because there are more Santa Lucia Highlands vineyards than wineries, and wineries are what draw the attention of the world. Winemakers who might want to buy a vineyard are financially challenged by the county’s 40-acre minimum parcel rule. Dan Lee, owner and winemaker of Morgan Winery and Double L Vineyard near Salinas, is one of the pioneers, having founded his winery in 1982, almost 10 years before the creation of the Santa Lucia Highlands appellation in 1991. Mr. Lee believes that recognition of the region’s winemakers is growing, albeit slowly and locally. “It’s getting better all the time,” he noted, but added, “As you get further afield, the percentage drops.” Growers only began planting grapes in earnest during the 1980s and ’90s, when much of the Santa Lucia Highlands was still being used for grazing cattle and crops like broccoli and cauliflower. Even today many of the region’s grape growers are also vegetable farmers or cattle ranchers or both. Santa Lucia Highlands, however beautiful, seems a bit too remote to many day-trippers, said Mr. Lee, and there are none of the destination restaurants or hotels that accompany more developed wine tourism in places such as Napa and Sonoma. Like other area winemakers, Mr. Lee has a tasting room off-property, about a half hour away, in Carmel. Mr. Lee focuses primarily on Chardonnay and Pinot Noir, the grapes the region is best known for, but he makes other wines too, including an excellent Syrah and a Rhône-style Grenache-Syrah blend called Cotes du Crow’s. Mr. Lee, his wife, Donna, and I tasted the wines in a field at their vineyard rather than at their Carmel tasting room. Among their well-made wines, three—the 2014 Morgan Highland Chardonnay, the 2014 Morgan Twelve Clones Pinot Noir and the 2015 Morgan Double L Vineyard Pinot Noir—stood out, especially the Double L Vineyard Pinot Noir: full-bodied and richly fruited but balanced by a crisp, bright acidity. The acidity comes thanks to the region’s moderate temperatures, cool morning fog and breezes from nearby Monterey Bay. Nicky Hahn, founder of the Hahn Estate, was another pioneer in Santa Lucia Highlands in the 1980s, and a key player in helping the region gain its own appellation. With 650 acres of vineyards in SLH and 450 in the nearby Arroyo Seco region, the Hahn Estate is one of the region’s largest producers. A tasting room at their winery on Foothill Road in Soledad looks a bit like a nice double-wide trailer, albeit one with a spectacular view. Now under direction of Nicky’s son Philip Hahn, this winery produces wines under five different labels including Hahn, Smith & Hook, Lucienne, and Hahn SLH. The last two are particularly important as they “showcase Santa Lucia Highlands fruit,” said Hahn Estate director of winemaking and general manager Paul Clifton. He poured a few wines for me to taste, including an attractive GSM (Grenache-Syrah-Mourvèdre) blend and the impressively lush 2014 Hahn SLH Pinot Noir, marked with notes of dark berry and spice and reasonably priced at $25. A few miles down the road, the Pisoni family runs what may be the most famous vineyard in Santa Lucia Highlands. Its wild-haired proprietor, Gary Pisoni, is unquestionably the region’s most flamboyant presence. (His title on the Pisoni website reads simply “Pioneer. Maverick.”) Mr. Pisoni was in Europe at the time of my visit, so his son Mark Pisoni, the family’s vineyard manager, met me at the bottom of the long, winding drive that led up to the vineyards. Mark Pisoni’s 92-year-old grandmother, Jane, was in the passenger seat of his truck. “Grandma is in charge of our money and finances,” said Mr. Pisoni. “She’s still the boss.” Jane Pisoni and her husband, Edward (“Eddie”), started farming a 500-acre vegetable farm on the Valley floor in 1952, and later bought the ranch in the highlands that their son Gary planted to grapes in 1982. Mark’s brother Jeff Pisoni is the family winemaker, producing wines under their Pisoni Estate and Lucia labels. The Pinot Noirs are particularly sought-after by those in the know. While Mr. Pisoni’s grandmother rested in the truck, we moved to a 1960s Willys jeep for a vineyard tour. As Mr. Pisoni gunned the engine and we careened up and over the rocky hills, he noted that this was a far slower and decidedly more sober tour than his father might have conducted. ‘‘We’re still underdeveloped, and there’s something nice about being underdeveloped.’ The Pisoni Vineyards are some of the highest and coolest in the Santa Lucia Highlands and some of the windiest too. In spring, said Mr. Pisoni, “we don’t have to rip off the shoots from the vines—the wind does that for us.” His father is co-owner of another notable Santa Lucia vineyard, Garys’ Vineyard, with childhood friend Gary Franscioni of ROAR Wines, and they oversee Soberanes Vineyard together as well. The Pisonis also sell fruit to a handful of top winemakers all over California, including Kosta Browne, Patz & Hall, and Peter Michael. They’re discriminating about the people to whom they sell—unlike some growers “who sell their fruit to Constellation,” said Mr. Pisoni, referencing the corporate winery group. “We’re an old-school area and we’re still underdeveloped, and there’s something nice about being underdeveloped,” said Mr. Pisoni when we returned to the truck to fetch his grandmother for a picnic lunch that included asparagus freshly harvested from the family farm. Maybe Santa Lucia Highlands lacks wineries with fancy tasting rooms or posh hotels. What I did find there are refreshingly unpretentious producers, really good wines and incredible views. --- # 25 Ways to Leave Your Wine Love > "Santa Lucia Highlands: The star district in California's Salinas Valley. Pinot Noir is the main attraction but don't overlook Syrah." — Matt Kramer, Wine Spectator --- # Summer Music on the Patio with McIntyre (2026-07-19) > Join us each Sunday in July, August and September for our music series on the patio! From 1 - 4 pm in the Carmel Valley Village (just past the Shell and Chevron gas stations). Enjoy a wine flight, Frosé, glass of red or share a bottle of wine in the sunshine listening to amazing, local artists. Call ahead to make seating arrangements. July 19: Tamas Marius July 26: Casey Frazier August 2: Casey Wickstrom August 9: Tamas Marius August 16: Doug Fearnside August 23: closed to Wine Club Members only, featuring Tracy Cruz + Co August 30: Jim Fucillo September 6: Reija Massey September 13: Sabelle September 20: Dave Holodiloff September 27: Doug Fearnside --- # Santa Lucia Highlands Sommelier Tour 2026 (2026-07-20) The Santa Lucia Highlands Somm Tour welcomes sommeliers, wine directors, and buyers from top restaurants, retailers, and outlets to attend our annual immersive program in Monterey County’s premiere Pinot Noir appellation. The Santa Lucia Highlands is one of the crown jewels of California viticulture, growing and producing some of the state’s best cool-climate Pinot Noir, Chardonnay, and Syrah. The appellation encompasses nearly 5,000 acres of prime vineyards, planted on the elevated terraces of the Santa Lucia mountain range in close proximity to nearby Monterey Bay and world-class destinations like Pebble Beach and Carmel-by-the-Sea. The region’s unique winegrowing character was recognized with official AVA status in 1991. It remains one of California’s top cool climate regions, a mountainous and wind-scrubbed AVA with a unique farming and winemaking community. During Santa Lucia Highlands Somm Tour, you will… Tour the enchanting Santa Lucia Highlands for two and a half days filled with winemakers and growers, site and tasting explorations, and time in the field. Taste the region’s wines and explore the distinct vineyards, and differences from north to south, compare single-vineyard bottlings, and enjoy library wines from top producers. Get technical with the vintners in the cellars on every aspect from yeasts to clones to cooperage. Discuss soils, climate, clonal selection, trellising, water, sustainability and organics, alternative varietals, and latest technologies. Enjoy one-on-one time with the winemakers and vintners like Cattleya, Hahn, Roar, Pisoni, Morgan, McIntyre, Wrath, Caraccioli, Talbott and more as they host you at their homes and in their vineyards featuring a welcoming environment, local flavor, and a stunning assortment of fine wines. How it works… Upon arrival, each guest's lodging, meals, and tour transportation is included courtesy of the Santa Lucia Highlands Wine Artisans, a collective of more than 40 growers and associate members. Somm Tour attendees are responsible for travel to and from Monterey County. Applications open February 1. Email gwen@santaluciahighlands.com for more information or to be added to the application launch list. Scholarship Opportunities The Santa Lucia Highlands Wine Artisans is committed to creating increased access to and diversity within the wine industry. Travel scholarships for the SLH Somm Tour are available for individuals from underrepresented communities, including, but not limited to, Black, Indigenous, Latinx, people of color, persons from racially diverse or intersectional communities, persons with disabilities, and persons from LGBTQIA+ communities. Travel scholarship applications open February 1, 2026. Santa Lucia Highlands Somm Tour travel scholarship recipients will attend SLH Somm Tour with all expenses paid, including airport transfer, airfare, mileage reimbursement, meals, and hotel accommodations. No financial stipend is provided. Airfare and airport transfer will be booked on behalf of scholarship recipients by Santa Lucia Highlands Wine Artisans. Scholarship Eligibility: All applicants must… Identify as individuals from underrepresented communities, including, but not limited to, Black, Indigenous, Latinx, people of color, persons from racially diverse or intersectional communities, persons with disabilities, and persons from LGBTQIA+ communities Be over the age of 21 Be willing to comply with COVID-19 vaccination and/or testing requirements prior to attending SLH Somm Tour Be actively involved and employed in the wine industry, preferably in a role as a buyer or influencer of purchasing decisions at retail or restaurant Scholarship Application Timeline February 1, 2026: Applications Open March 25, 2026: Applications Close March 26-April 11, 2026: Scholarship Review Period April 15-30, 2026: Scholarship Recipients Confirmed Scholarship Review Process The scholarship committee will review applications to establish eligibility and qualifications. Scholarship recipients will be notified by early May. We look forward to welcoming you to the Santa Lucia Highlands. More about us… Formed in 2005, the Santa Lucia Highlands Wine Artisans is an association of vineyards and wineries that grow grapes in the Santa Lucia Highlands or use the appellation’s fruit to craft their vintage releases. --- # Wine & Cheese Pairing by The Cheese Shop's Kent Torrey (2026-07-24) > Celebrate the timeless pairing of wine and cheese with an irresistibly cheesy afternoon at Taste Morgan. Indulge in a delightful selection of cheeses, each handpicked to pair with four Morgan wines by Kent Torrey, owner and cheese-monger of The Cheese Shop Carmel. --- # Live in the Vines: Briscoe (2026-08-04) > We’re thrilled to kick off our first Live in the Vines Series, presented in partnership with KRML radio, on August 4th with Briscoe! --- # CRU Winery Chowder Cook-Off (2026-08-22) > CRU Winery Chowder Cook-Off August 22nd | 12-3 Santa Lucia Highlands Tasting Room Join CRU Winery for our 3rd Chowder Cook-Off! The two finalists from the Chowder Cook-Off contest will be making their chowder for a panel of judges who will decide the CRU Winery Chowder Champion! You'll get to watch the finalists make their chowder and the judging panel crown the winner. During the Chowder Cook-Off enjoy live music, try the finalists chowder, snack on small bites and sip on our new releases! $55 Per Person | $40 Club Members --- # Live in the Vines: The Deslondes (2026-09-24) > We’re thrilled to welcome The Deslondes as part of our Live in the Vines Series, presented in partnership with KRML radio, on September 24th! Opening the evening, The Lostines bring their heartfelt harmonies and modern Americana sound to the stage!