The preeminent _Bald Mountain Vineyard_ is owned and organically farmed by the Beauregard family in the Ben Lomond Mountain sub- AVA of the Santa Cruz Mountains. Planted in 1990 to 33 acres of chardonnay and seven acres of pinot noir, it sits at 1,000 feet on a southwest facing slope and is surrounded by giant redwoods. The cool climate and white, sandy Zayante soils translate to wines with intense energy and linear structure. Pioneers of Santa Cruz Mountains winegrowing, the Beauregards are close friends and Redwood Royalty.
Straw color. Aromas of citrus blossom, green apple, yuzu, and sea spray are supported by flavors of quince, pear skin, and subtle baking spice. Less floral and more mineral than the Spear chardonnay, this wine is much more Chablis than Côte d’Or in character.
20% malolactic fermentation
Native primary and secondary fermentations occurred in barrel
9 months élévage in 18% new and 82% neutral French oak barrels
Five barrels • 120 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.