Winemaker Gavin Chanin |
Price and
Chanin would set off on an experiment – a label to focus on single-vineyard,
small-production pinot noir and chardonnay made from stellar California
vineyards.
The result
was LUTUM – the word means “soil” in Latin.
I got to taste some of these wines for the first time a few weeks ago at
Wine + Beer, the wine lover’s watering hole inside the Santa Barbara Public
Market. This has quickly become one of my
favorite wine shops in town for its variety of both local and international labels,
its fair pricing and the focused consumer events that it hosts regularly.
At this one,
the two vineyards in the spotlight are Santa Barbara County landmarks: Sanford
& Benedict and La Rinconada. Both
lay in the coveted Sta. Rita Hills growing area, near Lompoc, and both were planted
by pioneer Richard Sanford (Sanford & Benedict in 1971, La Rinconada in
1995). But each vineyard, as exhibited
through the LUTUM wines, is unique.
The 2012
Sanford & Benedict Chardonnay exhibits a classic golden hue and refreshing
flavors of apple and tropical fruits.
The mouth feel is luscious – a hint of the 18 months this wine spent in
25% new French oak – and the finish is clean.
The 2012
Sanford & Benedict Pinot Noir has a lively tart quality on the palate that
sings of cranberries and cherries.
There’s wonderful structure to this wine and the brilliant acidity gives
it solid aging potential.
The 2012 La
Rinconada Pinot Noir, by contrast, is darker and more dense. Red fruit flavors and rounded tannins give
this wine an elegant, balanced richness.
For LUTUM,
Chanin also sources locally from La Encantada Vineyard, another Sta. Rita Hills
planting by Sanford, and Bien Nacido, the storied vineyard planted in the Santa
Maria Valley by the Miller family in 1973.
Sonoma sources include the celebrated Durrell and Gap’s Crown Vineyards,
both owned by Price.
Consumers
get their next chance to taste through the LUTUM wines this Saturday, June 6th,
at 6pm, when Chanin joins Executive Chef Derek Simcik of Outpost Restaurant at
the Goodland Hotel for a five-course dinner.
This intimate meal – only 32 seats are available – will take place
inside The Kitchen at the Santa Barbara Public Market, 38 W. Victoria
Street, downtown, and is priced at $95.
Menu items include a squab entrée served with wild forage mushrooms,
potatoes and blackberries and paired with the 2012 Durell Vineyard pinot.
Reservations
are required: 805-770-7702.
Check out www.lutumwines.com.
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