Bryan Hope Leads Sustainable Vine Wine Tours through Santa Barbara County Wine Country

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I entered Ampelos Vineyard on a dirt road, passing vines, solar panels and hillside full of goats. The vineyard in the Sta. Rita Hills is at the height of sustainability, down to the nine barn owl boxes, where owls perch and swoop, eating up to five gophers per night. They also, transformed two Melville fermenters into chicken coops. Ampelos already houses 15 chickens with 20 on the way and a goal of 60.

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Peter Work and wife Rebecca are former corporate execs from Denmark and Alaska, respectively. They purchased 82 pie-shaped acres in 1999 and planted 15,000 vines in 2001. The couple harvested 1100 cases in 2004 and they’ve grown production to 3500 cases. They primarily produce Pinot, Syrah and Grenache varietals.

Ampelos is certified, organic, biodynamic and sustainable. “Not only does it mean how you farm your grapes,” said Work, “but also your resources (solar) as well as how you treat your employees (benefits, hours).” To become triple-certified they had to “take all the best practices.”

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Speaking of biodynamic practices, Work shared a biodynamic calendar, which designated the root, leaf, flower and fruit days that Hope discussed earlier.

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I sat down for a sandwich lunch at a picnic table with views of the vineyard. One of the first wines I tasted was a 2010 Viognier, a bright, subtly sweet white. Work said they were “shooting for flavors that are white peach, apricot.”

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His 2007 Syrache involved 28% Grenache and 72% Syrah grapes and demonstrated berry notes. It was interesting to hear Peter Work describe finding balanced blend. He said that under 25% and the Grenache doesn’t come through, over 35% and Grenache comes through too strong.

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Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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