Author: lgsjr

Café Central and Others

Vienna is a city that was built to be the capital of a vast empire, one that had reigned over great swaths of Central Europe for centuries.  Then the Austrians fought on the wrong side in two disastrous World Wars.  The empire disappeared but the imperial grandeur of Vienna remained.  What was a good Viennese to do in these circumstances?  The answer is obvious: stop for a coffee and have some cake.

Dotted throughout the city are cafés and konditorei (bakeries specializing in pastries, as opposed to bread).  Many of them were built more than a century ago and continue to serve strong coffee, often with steamed milk or mit schlag (with whipped cream).  If you want the 50-50 coffee and steamed milk, ask for a mélange. 

Café Central in Vienna, with the usual line of tourists waiting to be admitted.

The most noted of Vienna’s coffee houses is Café Central, located in an elegant building that once housed the Stock Exchange.  The interior seems more like a movie set than any Starbucks would ever dream of.  With its marble columns, vaulted ceilings, globed chandeliers and parquet floor, Café Central looks like a little bit of an idealized 19th century that just decided not to go away.  Which it is.

The interior of Café Central, with one of its pastry cases and Peter Altenberg waiting up front.

Today you are as likely to hear American accents at the table next to you than German ones.  But there’s an echo of Grand Dukes, intellectuals, revolutionaries, movie stars and spies that you can imagine you can hear.  Andy why not?  Café Central was frequented by many other influential minds of the last century including Stefan Zweig, the novelist; Artur Schnitzler, the dramatist; Sigmund Freud; and Leon Trotsky, who was evidently a demon chess player before he got back to Russia.  One of them, the poet Peter Alternberg, was such a Café Central habitué, that there is now a statue of him sitting by the door, waiting for a table no doubt.

You can get a meal in many coffee houses, including Café Central, but there are better places to eat.  It’s the pastries that are the pride and joy of Vienna.  Chocolate!  Crumble!  Mousse!  Jam! Nuts!  All spun together in miraculous inventions and fantasies of sweetness.  Desserts stand alone as a reason for living in Vienna, so it seems, and it’s very easy for a visitor to get right into the swing of things.

Perhaps the best known Viennese pastry is apple strudel, with its flaky crust and a hint of cinnamon.  Then there’s something called kaiserschmarrn, which translates roughly to “the emperors mess”.  It’s a thick, chopped-up pancake served with powdered sugar and preserves.  Evidently Emperor Franz Josef loved it, as did we.

Service at Café Sacher.

The pastry most closely identified with Vienna is called Sachertorte, invented at and still proudly served at Café Sacher.  It’s a two-layer, dense chocolate cake with apricot jam between the layers and a thick fudgy icing.  Served mit schlag, of course.  Don’t leave Vienna without trying it.

Both Café Central and Sacher are very popular with tourists, so there’s often a long line outside waiting to get in.  It’s worthwhile to make a reservation and skip the line, but it’s not that easy to book a table at the times you might want.  You won’t do badly at any of the hundreds of other cafés in town, but patronizing the best known ones is part of the charm of a trip to Vienna.

Wine Tasting in Restaurants

The best way to get to know the wines of any section of Wine Country is to travel there and taste those wines in view of the vineyards.  Essentially, that’s what Power Tasting is all about.  But most of us don’t have the wherewithal to jet off around the globe, just to check out the latest trends and vintages. 

So, you can go to your local shops and buy a bottle from a region you may have read about.  There are a number of problems with that approach.  You’re at the mercy of the distributors who supply that shop and may not have a good selection from the region you’re interested in.  (Since this issue is focused on Austrian wines, let’s use that country as our example.)  The wine store may have two Grüner Veltliners, a Blaufränkisch and that’s it.  You don’t know too much about these wines either, so it’s a crap shoot that you’re not likely to win.

Wallse in New York, our favorite Austrian restaurant.  Photo courtesy of Wikipedia.

Another alternative is to visit a restaurant that specializes in the food from the region you’re interested in.  It surely has some of the wines you’re interested in and someone who knows a bit about them.  But it’s not that straightforward, either.  So here are a few tips for doing your wine tasting in a restaurant.

  • Choose the right cuisine.  This should be obvious, but it’s worth stressing.  If you don’t enjoy the food, you probably won’t be thrilled with the wine either, no matter how well-chosen the list.  So if wiener schnitzel and goulash aren’t your thing, maybe wine tasting in an Austrian restaurant won’t work out well for you.
  • Sit at the bar.  Even if you do like the cuisine, it’s a bit much to have to pay for a meal just to sample the wines.  Most restaurants have a by-the-glass list; this is a good way to take a preliminary tour across the grapes and vintages that are made in the restaurant’s native country.  There are some drawbacks to this approach, however.  The wines on the by-the-glass list are generally not the best and are often among the least expensive of their types.  So while you may taste a broader variety, you may not get to sample the qualities that are associated with a particular type of wine.
  • Don’t taste alone.  This is good advice for wine tasting in general, but where you’re interested in an introduction to the variety of a particular region, you shouldn’t be knocking back full glasses, much less whole bottles.  Of course, those quantities are how restaurants sell wine, so if you’re with someone with whom you’re comfortable sharing, you’ll try more and drink less.
  • Get help.  If you don’t know anything about the wines or the labels, ask the sommelier or the bartender for the one wine that would serve as a good introduction to what that country produces.  It’s a good question, not easy to answer.  (Could you pick just one wine that typifies California, for instance?)  The sommelier might be able to give you a few sips to help him or her understand your taste in wine, thereby giving you a broader sample right up front.  More important, you’ll get your feet – er, your lips – wet right at the start.
  • You can come back.  If you find you like what you’ve tried, you can always dine or drink at that restaurant again.  And if you are tasting at a restaurant far from home, you’ll have a basis for sampling at some other restaurant near you.

Discovering Austrian Wines

There are many ways to become acquainted with the wines of any particular nation that contains a section of Wine Country.  Some countries are so large that it is meaningless to talk in any specific way about, say, American wine or French wine or Italian wine.  These nations produce so much wine and distribute it so widely that we are more likely to sip specific regions such as Napa or Bordeaux or Tuscany, with many subdivisions within them.

Then there are countries that are so small that almost all their wine production is consumed at home.  For example, Power Tasting recently featured wine tasting in Croatia, a country that clearly fits that model.  It isn’t that they make bad wines; in fact there are many excellent ones.  It’s just that their grapes and their wineries are too poorly known to justify international distribution.

There is a small group of countries in the middle, with a long history of winemaking and the quantity and quality to send their wines overseas.  Some have gained renown in recent years, including Australia, New Zealand and South Africa.  Others have just begun to garner some attention.  Austrian wines are among these. 

There are many Central European countries that make wine.  Sadly, many of these fell under Soviet domination after World War II and found their native vines torn out and their winemaking facilities converted to Russian tastes.   Austria adopted neutrality then and were spared.  Still, Austria is only 32,000 square miles, with much consisting of mountains, and its population is only 9 million.  Still, their wines are catching on in the US.

Photo courtesy of Vivino US.

In our experience, Austrian wines were essentially unknown in the United States until a craze for Grüner Veltliner began around the turn of the millennium.  And why not?  Here was a white wine that wasn’t quite like anything else most people had tasted.  Maybe just as important, it was everything California Chardonnay wasn’t.  It was light, refreshing, unoaked, not very expensive and went well with almost everything except a rare steak.  We Americans couldn’t quite pronounce it, but we liked it.  (It’s more like greener velt-leaner than grooner felt-liner, as many of us said it.)

With that initial experience, many Americans, ourselves included, sought opportunities to try other Austrian wines, particularly the reds.  We are fortunate that there is an excellent Austrian restaurant, Wallse, in our neighborhood, with an extensive wine list.  [There is more in this issue about wine tasting in restaurants.]  Our first try was Zweigelt, which some people describe as a lighter red but we’ve always found quite dense.  The wine is named for a Dr. Felix Zweigelt, who created the grape by cross-breeding two other varietals.

Those two varietals were Blaufränkisch and Sankt Laurent.  The former grape translates to French Blue, but it doesn’t seem to have any French derivation.  It makes rich, tannic wines, often vinified in a style evocative of Northern Rhônes.  It quickly became our favorite Austrian wine, perhaps because it complements wiener schnitzel so well.  We recently got around to trying Sankt Laurent and find it very much like Pinot Noir.  We’ve read that DNA studies confirm that parentage.

It’s fun to discover a whole new world of taste sensations, and having a source of so many fine examples of Austrian wine just up the street makes it even more enjoyable for us.

The Wine Tasting Life Cycle

There is a cycle to life from infancy to youth to adulthood to old age.  In information technology, we speak of a systems development life cycle.  The Museum of Modern Art in New York recently presented “Life Cycles: The Materials of Contemporary Design”.  Well, there’s a life cycle for wine tasting – at least for wine tasting visits – that enthusiasts ought to think about.  Here are the phases of that cycle.

  • Anticipation.  For us, we start looking forward to our next visit to Wine Country almost as soon as we return home from the last one.  Of course, Wine Country is a large place, so we first have to decide where to go next.  We generally try to go to California at least once a year, but that state is a large place with many wine-tasting destinations itself, so we have to choose. 
  • Planning.  Once that decision is made, we have to plan our next visit.  If we’re going to a place we’ve been before, do we return to old favorites or try to find new ones?  If we’re heading to somewhere new, we have to study maps and lists of wineries, most of which are just names to us.  In that case, we need to consult the internet for reviews, recommendations and some descriptions of the wines and wineries in the region we are to visit.
  • Tasting.  This is the best phase of the life cycle but, alas, the shortest (unless you are a professional wine taster).  So we savor every moment of it.  Everything tastes a little better when we look at a vineyard while we sip, but we think we retain enough objectivity to recognize quality from plonk.  If we’ve done a good enough job in the planning phase, there isn’t any poor wine at all.
  • Remembering.  This is the longest phase.  Some people – not us – have good enough taste memory that they can precisely recall what they tasted.  We rely on the bottles we shipped home, the clubs we’ve joined, the wines that we order in restaurants and a general recollection of what we liked and what we didn’t. 
  • Sharing.  A corollary to remembering is sharing our memories.  We have some friends who are interested, but we recognize that most people don’t care about the interesting Pinot Noir we tried in some faraway place that they’ll never see.  Of course, sharing is what Power Tasting is all about, so we hope you enjoy our memories.

And so it starts over again, as is the nature of cycles.  Every wine tasting trip is unique, even if we return to the same regions and wineries repeatedly.  Sometimes a wine tasting trip is akin to visiting family and old friends.  There are few surprises but there are always changes, some subtle and some rather more extensive.  As with wine, there are excellent years and less good ones.  (Rarely are there truly bad ones.)  Then there is the excitement of visiting new friends, who over time become old ones.  Yet another cycle.

Castles on the Loire

There are some mighty rivers in this world that have had historical importance.  There’s the Mississippi, the Nile and closer to home, the Hudson and the St. Lawrence.  In France, there is a river that is long but not mighty, the Loire, with history all along its route.  It rolls along quietly with very limited navigability.  But from the late Middle Ages into the Renaissance, France was ruled from various spots along the Loire.

Many of the castles where the kings and nobles lived in those days are still there, open for public visits.  And oh, by the way, they make wine in the Loire valley, mostly light white wines such as Vouvray, Muscadet and Sancerre.  There are some reds, the best known of which is Chinon.  But about those castles…

There are nearly 50 of them and it seems that you see a château (French for castle) every time you turn a corner. They are hard to miss as you travel around the Touraine region.  (The region is centered on the city of Tours, hence the name.)  We haven’t visited them all but have seen quite a few.  These are our favorites.

Blois Castle, with Francois I’s staircase.  Photo courtesy of France This Way.

  • Blois.  This was a royal château, occupied off and on by a number of French kings, the most notable of whom were Francois I and Henri IV.  It’s where Jeanne d’Arc went to be blessed before setting out to war.  Each noble and king added or renovated a little here and there, so the result that can be seen today is massive.  Much of the architecture is Italianate, due to the wars fought by the French in Italy during Blois’ heyday.  Its most famous feature is the spiral staircase erected by Francois I.

The roof of Chambord castle.  Photo courtesy of the Domain National de Chambord.

  • Chambord.  While this is the largest château in the Loire valley, it was originally Francois I’s hunting lodge.  Unlike many of the other castles, this one was never really used for defensive purposes.  Architecturally, it is the most decorated, with towers, turrets, buttresses and curlicues that don’t seem to have any particular function.  It is worth walking around the roof, to see all the fanciful additions that make Chambord more beautiful.  The double helix staircase in the interior is said to have been designed by Leonardo da Vinci.

The chapel of St. Hubert at Amboise, where Leonardo da Vinci is said to be buried.  Photo courtesy of the Orange County Register.

  • Amboise.  And speaking of Leonardo, his remains are interred at Amboise, another royal château.  He was lured away from France by, yes, Francois I who was a patron of the arts as well as a warrior king.  The history of the castle goes back to the High Middle Ages, when it was quite definitely used for military and defensive purposes.  It looms over the village of Amboise, where we have had some pleasant lunches.

Chenonceau castle. Photo courtesy of L’Indre par Velo.

  • Chenonceau.  We have saved the best for last.  Chenonceau spans the little river Cher, with arches allowing the river to pass beneath it.  One of the pleasures of visiting Chenonceau is rowing under the château.  An interesting fact is that the Cher formed the border between Nazi-occupied France in World War II and so-called Free France to the south.  Jews and other persecuted people would enter in the north and escape from the other end of the château.  There are two notable gardens on either side of Chenonceau.  One was built for Catherine de Medici, queen of France and wife of king Henry II.  The other was built for the king’s mistress, Diane de Poitiers; she got the bigger, nicer garden but was forced to give it up when the king died.

Kunin Wines, Take Two

A few issues back, Power Tasting featured a winery, Margerum, that had moved from the refined area of Santa Barbara to the raucous Funk Zone.  Here, we report on Kunin Wines (www.kuninwines.com), which went the other way.  Some years ago we featured Kunin in their old digs (now occupied by the Santa Barbara Winery).  We are pleased to say that the wine is just as good, maybe better, and the vibe is way, way cooler.

We last visited Kunin in early 2017.  Tragically, the founder, Seth Kunin died later that year.  His widow, Magan, joined in time by their daughter Phoebe, took the reins.  Maybe we were just in a better mood in the new tasting room; maybe the vintages were better this time; or maybe Magan has just improved the wines.  Whatever the reason, we enjoyed the wines even more this time.

The new facility is in the Presidio section, once the center of Spanish colonial administration in Santa Barbara.  In fact, some of the old buildings are visible out the window.  It’s a storefront, with an adjoining cheese shop.  You can buy some cheese or sliced meats to accompany your tastes, if you so choose.  The tasting room is small and sparsely furnished, with a few stools at the bar, and a few chairs and tables in an open room.

The Kunin tasting room, with a server ready to pour.

Crowd control is not the problem it was in the Funk Zone, because there are no crowds.  Most of the uptown wineries have tasting rooms on the main drag, State Street.  Kunin is a few blocks away.  We hope that they attract dedicated tasters, because we suspect that foot traffic is sparse.

Kunin still makes Rhône style wines with Grenache, Syrah and Mourvedre taking the pride of place.  (We hate to hear them called GSM, but that seems to be the American way.)  But Kunin also produces wines from a variety of grapes not often found in the US.  These include Carignane, Cinsault and Counoise.  Whites are made from Viognier and Chenin Blanc.  Many are estate wines, but Kunin does have several single vineyard sourced wines.

Two wines available for tasting are somewhat different.  Kunin has two wines that they call Pape Star, which are their take on Chateauneuf de Pape.  The white is a blend of Grenache Blanc and Rousanne, which we don’t think any other American wineries make.  The red is made of Grenache, Mourvèdre, Counoise and Carignane.  These wines are a tribute to the great wines of the Southern Rhône.  But make no mistake; they’re unmistakably California Rhône-style wines  that don’t need to tip their proverbial hats to their French cousins.

There’s also a real oddball wine that they call MV Special K.  MV means multi-vintage; Special K doesn’t mean breakfast cereal.  Moreover, this wine is a blend of different vineyards from around Santa Barbara County.  It’s usually reserved for Kunin’s club members.  If it’s not on the tasting list, ask for it politely.  If they have it open, we’re sure they’ll pour you some.

If you’re wine tasting in Santa Barbara, make a point of visiting Kunin.  Don’t let them be lonely.

First Times

We are not original in noting that there’s a first time for everything.  In past issues, we’ve recounted our first times wine tasting in Napa Valley and other sectors of Wine Country.  Since those early days in our wine tasting career, we’ve been to many other winemaking regions and there is a commonality among visits to all of them.

Vines in Australia’s Barossa Valley.  Photo courtesy of Cluster Crush.

There is always an emotional thrill knowing that we’re about to embark on an adventure.  We know our way around Long Island’s North Fork, for instance.  We know what the wines are like and where the grapes are grown.  So when we set off for France, Italy, Australia or South Africa – or certain areas in the US as well – we know that we’re going to be seeing sights we haven’t seen and taste wines that we may never have heard of.

That can be a little scary, too.  How do we get to and around these parts of Wine Country, some of which are not as well mapped as, say, Sonoma County?  Which are the wineries not to miss (and which should be skipped)?  Are we going to get lost?  These fears can be overcome with some research and a guide.  But no matter how much can be gleaned on-line, the internet doesn’t know our tastes.  And if we’re going to be sipping wines made from unheard-of grapes like Corvina, Pinotage or Fer Servadou we have no idea what we’re going to get.  As for guides, we’re always worried that they’re in the pay of certain wineries, not necessarily the best ones.

In a way, every wine tasting trip is a first one.  Even if we’ve been to the wineries in a region multiple times, we haven’t tasted that year’s wines nor do they always have the same wines on the menu. 

The only sensible way to approach each visit is with an open mind and taste buds.  We’ve had the experience of being disappointed at a winery that we had previously enjoyed, but we’ve also been delighted to find that a label we hadn’t cared for in our local wine shop also makes some fabulous wines that they keep for their tasting room.

That sense of discovery is the rationale for wine tasting.  After all, we don’t have to spend the money on transportation and hotels.  We could take a virtual tour down the aisles of a store, buying and trying as our fancy strikes us.  Heck, we do that anyway.  But we don’t get to see the vines, appreciate the architecture, smell the country air and, most important, meet the people behind the bottles.

So when we set out for a trip, especially one overseas, we know we’re going to encounter people, places and foods that we haven’t experienced before.  As first-timers, we expect to learn a great deal.  The people of those places are generally friendly and eager to spotlight not only their own wines but those of the region. 

Once in Valpolicella we were offered a tasting by a winemaker who spoke no English.  Our Italian was very limited.  But the signore was able to say AMARONE and RIPASSO at the top of his lungs, so we got the point.  It’s little stories like that that make first-time adventures in Wine Country worthwhile.

Sanford Winery & Vineyards

Several years ago, Power Tasting published a review of the Sanford tasting room in Santa Barbara.  That space now hosts other vineyards, but interested wine lovers can still visit Sanford (www.sanfordwinery.com) at their facility in the Santa Rita Hills.  It’s a drive of an hour or so outside of Santa Barbara, and it’s a trip worth taking.  [Elsewhere in this issue we discuss the attraction of the locale; here we’ll focus on the winery.]

The interior of the Sanford winery, with doors leading to the vineyards and outdoor tastings.

When you get off the road at Sanford, you’re immediately surrounded by grape vines.  You are, in fact, in the midst of the Rinaconda vineyard and some of the wines you are about to taste were made from the same vines, just a few years prior.  That sense of being surrounded by great grapes stays with you throughout the visit.

The winery and its tasting room are housed in a handsome adobe brick building, with Spanish roof tiles.  It looks very much like a hacienda, an impression that is reinforced inside, with Southwestern décor.  It evokes the missions that once dotted California in its colonial times.  We suppose there are tastings in there on rainy or cold days, but if you can, have your tasting outside.

As we said before, Santa Rita Hills is a trip worth taking.

A capella tasting, at the “hacienda”

Visitors are seated at comfortable tables, spaced widely enough that you have the sense that you are the only ones there to taste Sanford’s wines.  The pleasure is doubled by the vista, all the way to the horizon, of vines.  Make that tripled pleasure, because the tables are placed within gardens of blooms and desert plants.

The server explains the history of the Sanford winery, which in brief is the history of wine production in the Santa Rita Hills.  Richard Sanford and Michael Benedict planted the first vines there in 1971.  Their first vineyard, called Sanford-Benedict naturally enough, was and is the most prestigious in the region.  Today, Sanford is owned by the Terlato family, who also have several other top wineries in California.

And then the wines.  They make Pinot Noirs and Chardonnays.  Unusually, they serve the reds before the whites.  When we questioned this practice, the server acknowledged that this is not the way others do it, but that the winery believes that the high level of acidity in the Chardonnays would affect the taste of the Pinot Noirs if served first.

The standard tasting menu includes their top single-vineyard wines, including the aforementioned Sanford & Benedict and the Rinaconda.  The former is emblematic of Santa Rita Hills wine; the latter is somewhat richer, to our tastes.  Also to our tastes, Sanford’s Pinot Noirs are among the most Burgundian of American wines made from that grape.

The servers are generous with their pour, which leads to a dilemma.  Yes, there’s a bucket, but the wines are so good that we didn’t want to pour anything out.  Still, we had to be aware that there would be driving ahead of us.  As dilemmas go, this wasn’t a bad one.  WE savored the wines but responsibly left some behind.

Santa Rita Hills

Generally, when Power Tasting recommends a place to visit, it’s a location near wine tasting, but not wine tasting by itself.  We make an exception for the Santa Rita Hills, because they’re just so beautiful.

Interestingly, we shouldn’t be referring to the Santa Rita Hills at all.  There is a large Chilean winemaker called Vina Santa Rita and they objected to the use of the same name as applied to wines.  So the official name is Sta. Rita Hills.  We don’t care; we’re sticking with Santa.

The area stretches from the town of Buellton to the east and Lompoc at the western extreme.  It’s roughly 17 miles wide and 10 miles from north to south.  And it’s in Southern California, which means it must be hot, right?  No, Santa Rita Hills has a very unique climate that makes it ideal for the grapes of Burgundy: Pinot Noir and Chardonnay.

South-facing vineyards, with the Sant Ynez mountains behind them, and fog trying to climb over the mountains.

That climate is made by an ocean and some mountains.  The ocean, of course, is the Pacific, which lies due south of the Hills.  Now, California runs north-south, so shouldn’t the Pacific be west of it?  But just to the west of Lompoc, the coastline hangs a hard left for about 75 miles, putting the Pacific to the south.  Paralleling the coast are the Santa Ynez mountains.  So when cool, moist air rises from the ocean in the form of fog, it is stopped by the mountains.  Some does get over them, of course.  You can see the clouds trying to make it past the Santa Ynez’ in the morning hours.

Because the southerly winds are blocked, there’s nothing stopping the east-west gusts.  Thus the Santa Rita Hills have ideal conditions: lots of sun, but cool and breezy.  The conformation of the Hills creates a valley with spectacular views wherever you look.  Words, even photographs, don’t do justice to the Santa Rita Hills.  We have enjoyed great vineyard vistas around the world: the Côte d’Or, Barossa Valley and Napa Valley closer to home, just to name a few.  The Santa Rita Hills are far less developed than any of those and the vineyards that patch the views make it even more gorgeous.

We should point out that the drive to the Santa Rita Hills is almost as dramatic as the Hills themselves.  There are two ways to get there from Santa Barbara, which is most likely the starting point for most wine tasters, or else from Los Angeles.  One is Route101, which we have written about before.  From Santa Barbara, it runs along the coast until the town of Gaviota, where it makes a sharp right turn.  As you drive, you pass through a gap in the mountains where suddenly the morning fogs lift, as though a curtain is going up.  Those mountain walls are quite a sight themselves.

The other route is via Routes 154 and 246.  The latter is the main drag of the Santa Rita Hills.  There are stunning views of the Pacific through gulleys in the mountains and equally spectacular views of Lake Cachuma on the inland side.  You also pass through the quaint but touristy town of Solvang before reaching the Santa Rita Hills.  We recommend 101 to go and 154/246 to return to Santa Barbara or back to L.A. 

Oh, did we mention that there’s wine in them thar hills?  If you go to admire the scenery, you ought to try some wine.

Let Us Now Praise Famous Vineyards

The sight of internationally famous vineyards in the course of wine tasting travels can evoke some contradictory responses.  The most obvious is the sense of understanding that that’s where some really great wine comes from.  But the other is that, “Oh well, it looks like every other vineyard, so what’s the big deal?”  To us, it’s not so much about seeing the famous vines; it comes when we open a bottle from one of those vineyards and can picture the exact location.

Some of these vineyards are right next to the building – let’s call it a château – where the wine is made.  Bordeaux law, for example, requires the vines and the winery to be in close contact.  In many other parts of the world, the vineyards are free-standing.  We have been fortunate enough to have seen many of these unique properties.

Sanford & Benedict vineyard.  Photo courtesy of Sanford Winery.

Since this issue is focused on Santa Rita Hills, there are two vineyards that have enormous reputations.  Sanford & Benedict is the flagship vineyard of the Sanford Winery and we suppose they keep the best grapes for themselves.  But there are many other labels that boast wines from that vineyard, including Fess Parker, Au Bon Climat and even Gary Farrell from way up north in Sonoma County. 

The other renowned Santa Rita Hills vineyard is Fiddlestix, which is virtually across the road from Sanford & Benedict.  There is no Fiddlestix winery, but the grapes are widely sold.  We’re most familiar with Etude’s wine from there.  And speaking of Etude, their Heirloom vineyards are pretty special, too.

To Kalon Vineyard, with the Robert Mondavi winery at the rear.  Photo courtesy of the winery.

The most famous Napa Valley vineyard is undoubtedly To Kalon.  Although there is a To Kalon Vineyard Company, the vast majority of this vineyard’s production is owned by Constellation Brands, which in turn owns Robert Mondavi.  Mondavi’s To Kalon Reserve helped establish Napa Valley as capable of making world-class wines.

The most famous European vineyards are in Burgundy.  Due to the history and laws of this region, almost all vineyards are split among numerous growers, with individuals sometimes limited to a single row in a single vineyard.  So, for example, the Clos de Vougeot in Burgundy (of which we have written before), is shared by many wineries including Jadot, Faiveley, Drouhin and many other smaller producers.  They can all claim to have a Clos Vougeot wine, which by itself is a mark of quality.

Two other Burgundy vineyards stand out.  Power Tasting has written about Corton-Charlemagne before.  Supposedly, Charlemagne owned it back when.  Today, it’s the only vineyard in the Côte d’Or that produces both red and white grand cru wines.  And we can’t forget the Puligny-Montrachet vineyards.  One right next to the other, there’s Montrachet itself, and Chevalier-Montrachet and Bâtard-Montrachet, plus several others.  Connoisseurs differ as to which is the greatest.  We’re not connoisseurs but we have walked in those vineyards.