In our Estate Vineyards
Springtime is a beautiful season on our vineyards, as our vines wake up from their winter dormancy and budbreak occurs. The spring months are also a challenging time of year due to the danger of frost on these tender, young green shoots. We get some cold nights in the Santa Ynez Valley, and if the temperature dips below 36°F – when ice can form – an alarm will alert Steve Beckmen’s cell phone, notifying him to turn on the sprinklers at the Thomas and Judith Beckmen Estate Vineyard. By spraying water over the vineyard, it allows the air around the vine to stay warmer than it naturally would be. On Purisima Mountain Vineyard, we have no frost protection; the cold air simply settles at the bottom of the vineyard.
With the intense rains we had this winter, we have a lot of cover crops and weeds to contend with. Since we don’t use herbicides on our biodynamic vineyards, we have a lot of work to do! Our beneficial cover crop will be tilled, incorporating the nutritious plant material into the soil. For most of the vineyard’s weeds, we use a tractor implement that works between the vines like a knife, going just under the surface of the soil to cut the weeds down. In other areas, where the space between the vines is tight or the vines are too young, our vineyard crew will hand hoe the weeds.
Once the vines start to grow, we will start shoot thinning. Shoot thinning is removing the unwanted sucker shoots and excess shoots that we do not want on the vine, leaving only the shoots that will be carrying fruit for this year’s harvest. The shoots we keep will then be tucked into the vertical shoot positioning trellis system; we’ll position the shoots between two pairs of wires like a hedge for the vines.
Inside our Winery
We will begin our assemblage – blending our different lots prior to bottling – for our 2018 red wines, which is a really fun time as a winemaker! During harvest, we pick and ferment our grapes in small lots, enabling us to capture the individuality of each particular block in both of the vineyards. Each lot is kept in separate barrel programs, so when it comes time to blending, we can take samples from all of the different barrels to create the final blend. This attention to detail creates wines with more depth and distinct layers of flavor; a certain lot could include anywhere from 1 – 2 barrels to 15 – 20 barrels, which is reflected in the different bottlings and price points of our portfolio.
Wines in This Shipment
Select a wine below for more details
Honeysuckle, passionfruit, citrus, and grapefruit flavors and aromas are abundant in this vintage of PMV Sauvignon Blanc. Stainless steel fermented, yet aged in neutral barrels, this wine has great texture and roundness in the mouth with juicy acidity that carry the complex flavors through the long finish. Enjoy now and over the next seven years.
Spice box, raspberry, strawberry, white chocolate, and violets jump out of the glass in the 2017 PMV Grenache. The mouth is round and generous with more red fruits, baking spice, pepper, and pomegranate flavors that cascade across the palate. This wine is a pure pleasure to drink right now and will continue to drink well over the next 10-12 years.
An incredible vintage of the Clone #1 Syrah, the 2017 is dark, rich, balanced, and one of the best Clone #1 wines ever. Gamey, meaty, smoky, peppery, dark berry flavors and aromas run throughout the 2017 vintage. The wine is big and dense but has an incredible level of elegance, structure, and acid that keep the wine light on its feet. Young, but drinking very well now, the wine will benefit from some additional time in bottle and should age well for over 15 years with ease.
Dark, rich, and dense, the 2017 SYV Cabernet Sauvignon is loaded with vanilla, spice, cherry, cassis, and black currant flavors and aromas. As is typical with this wine, the mouthfeel is like velvet and the underlying acidity keeps the wine fresh and vibrant. An utterly drinkable vintage of the SYV Cabernet Sauvignon, the 2017 should drink well for a decade or more.