A 50/50 blend of two of the most pristine mountain sites of Monterey County, the _Pelio _and _Coastview_ vineyards. With ocean views and an average elevation of 1,700 ft, Montañita de Oro presents a perfect combination of feminine lift and mountain structure.
Pelio Vineyard is located next to Albatross Ridge, northwest of the Carmel Valley appellation of Monterey. At 1,000 feet and six miles from Monterey Bay, this site is truly on the edge of viticulture. Clay loam is littered with diatomaceous shale, evidence this area was under the sea until about 12 million years ago. Organically farmed.
Coastview Vineyard is located on a ridgetop 2,300 feet up the Gabilan Mountains, and is one of the most dramatic sites on the Central Coast. Thin soils of decomposed granite and limestone are planted to chardonnay, pinot noir, syrah, and grenache. Organically farmed.
Medium garnet and medium bodied. Tart cherry, blood orange, white pepper, and crushed rose petal on the nose are supported by cinnamon and red fruit on the palate.
50% whole cluster fermentation
Native primary and secondary fermentation
10 months élévage in 30% new and 70% neutral French oak barrels
Nine and a half barrels • 228 cases produced
_Samuel Louis Smith_ functions as a micro-négociant based in Salinas, California. Organic viticulture, mountainous sites, and minimal intervention in the cellar are tenets of the brand. _SLS_ presents a compelling cross-section of the Central Coast, focusing on Sta. Rita Hills chardonnay, Monterey pinot noir, and Santa Cruz Mountains cool-climate syrah. The wines are made in a neoclassical style where light handling, wild fermentations, and stem inclusion in the reds create wines of place and purity, aroma and structure.
In the future, the core of _SLS_ will be made with dirty fingernails and estate grown grapes. For now, Sam is dedicated to sourcing fruit from the most distinctive honestly- and sustainably-farmed vineyards. He is also head winemaker at the historic Morgan Winery, a pioneer of organic viticulture and traditional winemaking in the Santa Lucia Highlands AVA.
Sam studied Economics, French, and Spanish at UC Santa Barbara. A nagging desire for wine knowledge and proximity to good surf led Sam to Bordeaux- the perfect place to spend a semester abroad. Coinciding with the iconic vintage of 2009, it opened his eyes to the world of haute cuisine and fine wine. Though somewhat reticent and cold, Sam’s Bordelaise host family ate and drank quite well; their pairing of confit de canard with ’89 Margaux on a cold Sunday afternoon in November still serves as an epiphanous moment for him.
Wine and everything it embodies are still the most cerebral and inspiring experience for Sam. Making pinot noir in the Willamette Valley and cool-climate syrah in the Northern Rhône, and cutting his teeth as assistant winemaker for Margerum Wine Company gave him the opportunities to find where his palate and California’s cool, mountainous Central Coast terroir converge.
Watercolor paintings, also found in black and white on the labels, are Sam’s originals.