UnWined U: May Class: Central Coast with Sam Smith 5/13

Pedigree isn't everything, but Sam's background got me listening: current winemaker at Morgan and former assistant winemaker at Margerum (Santa Barbara stalwarts), with stints in the Northern Rhône Valley (François Villard) and Champagne (J.M. Sélèque). [N.B., he also spent not an insignificant amount of time surfing in Morocco.] Then his side project hit me with the follow-up hook. Anyone daring enough to make like three barrels of whole cluster fermented Syrah from grapes grown at 1,700 ft. of elevation in the Santa Cruz Mountains is someone I have to meet. It's like a rule I have. [For the geeks, the hallowed slopes of Côte-Rôtie and Hermitage in the Rhône tap out at around 1,100 feet or so.] It probably didn't help my excitement levels that I was sipping his electric Chardonnay from the Spear Vineyard in Sta. Rita Hills at the time either. [Is there a better value out there? I am not sure...] It's like this class was meant to be.

Under the Samuel Louis Smith label, Sam sources fruit from some of the coolest sites sitting at some of the highest elevations in California's Central Coast. His focus is on Chardonnay, Pinot noir, and Syrah made in what he calls a "neoclassical" style (think lower alcohol and savory). He makes a few barrels of this from here and a couple barrels of that from there. About 1,000 cases all in. We will be featuring six of his wines total, two Chardonnays, two Pinot noirs, and two Syrahs. Chef Madeline will provide three matched snacks to keep us fueled during our exploration as well. Don't hesitate—come, taste for yourself, and learn from the source!