New Wines: Patagonia and Neighbors

Barda by Bodega Chacra, Argentina 2015
Malbec ain’t the only game in town… There’s more to Argentina than its famed Varietal and this Pinot Noir proves it. Barda has all the elegance and finesse one demands from a Pinot, with a little South American spice. While Pinot is not synonymous with Argentina, it’s not an anomaly. Fifty years ago, more than 4,000 acres of Pinot Noir were planted in Patagonia. Most of it went into sparkling wines, but by 2000 less than 500 acres of Pinot Noir remained in the region. Italian born Owner, Piero Incisa della Rocchetta, was drawn to the region and made his first vintage was 2004. He called it Chacra, a regional term meaning “farm.” He’s been bottling world class Pinot ever since with with a hands off wine making mantra and some hearty old vines.

Bonarda, Altos Las Hormigas, Argentina 2015
Bonarda is the second most plant grape in Argentina and is usually made with little or no oak. It thrives on the rich soils and generous climate of Argentina. The wine is dense, inky, and purple, with a rustic, hearty juiciness, ripe acidity, and warm tannins, perfect for BBQ. Altos Los Hormigas Bonarda is made with 100% Bonarda grapes from high-trellised vineyards located in a unique microclimate in the area of Medrano and Carrizal de Abajo, Mendoza. Aged in concrete tanks to preserve freshness.

Torrontes, Dos Minas, Argentina 2016
Dos Minas (“two chicks” in Argentine slang) is named for Lucía Romero & Heather Willens, the winemakers who brave the wild desert landscape of Cafayate to produce this high altitude wine from 65 year old vines. Only 1,000 cases are made of the Torrontés using grapes from 65-year old vines.

Cab Frac, Maquis, Chile 2014
Located in Colchagua Valley, the Hurtado family has owned the Vi¤a Maquis vineyard for more than a century, but it wasn’t until almost 15 years ago that the family decided to make their own wine out of the grapes in their own backyard. They built an incredible gravity flow winery and set out to make the Maquis winery one of the great properties in all of South America $$$.

Blanco de Pinot Noir, Bodega Aniello, 2016
Hmmm. White Pinot Noir? Taste this blind and cold for a real mindf*ck. Made by pressing Pinot noir with skin contact before fermentation (the ‘Blanc de Noir’ winemaking process typical of Champagne). 100% Pinot Noir from estate-owned vineyards in Patagonia where clay soil and a strong tendency to retain humidity allow for a slow and complete maturation of this early-ripening varietal.

New daily drinkers for a discerning palate..

New wines hitting the shelves today!

N.V. François Mikulski Crémant de Bourgogne Brut 
50% Pinot Noir 35% Chardonnay 15% Aligoté
François’ Father and Mother met while they were both serving in WWII she was a nurse he was a Polish refugee that joined the resistance forces.   François makes stunningly allocated Meursault, and a great Crémant made entirely in stainless steel, it’s a combination of fruit from Beaune and La Côte Chalonaise.

2015 Goldatzel Johannisberger Hölle Riesling Kabinett Rheingau
Johannes is a wonderful Rheingau producer that is often over looked for the region but young Johannes is sharp and makingreally pure and crystalline wines.

2016 Malvirà Favorita, Roero, Piedmont 
The name of the grape says it all ‘Malvira Favorita’. Essentially a Piedmontese Vermentino.

2016 Hofer Grüner Veltliner 1 Liter  
Truly the definition of a porch pounder- bottle cap grüner that gets style points for packaging while also being extremely drinkable and easy on the wallet.

2016 Schlosskelleri Gobelsburg Gobelsburger Grüner Veltliner  
Incredible value and focus, made entirely from Kamptal fruit within the village of Gobelsburg

2015 Domaine Mittnacht Pinot Blanc Terre d’Etoiles! 
 This husband and wife team have been Biodynamic since 1999 (before it was cool) this under-the-radar wine is a favorite from our importer.

2016 L’Enchantoir Saumur Blanc 
Huge Value.  This Chenin boasts all the qualities of the region’s finest but at a fraction of the price. Vineyards have been organically farmed since 2010.


New Wines 02-12-16

A rundown of some of the new wines at The Station!

Tatomer Pinot Noir Santa Barbara County 2014 $38

Tatomer Pinot

Winemaker Graham Tatomer has been featured in the San Francisco Chronicle as a winemaker to watch. He studied on and off for four years under one of Austria’s best winemakers, Emmerich Knoll, learning how to make world class Riesling and Gruner Veltliner. Upon returning to the States, he too began making world class Alsatian varietal wine, creating a niche in the Chardonnay heavy land of Santa Barbara County. Formerly the winemaker at Martian Ranch in Los Alamos, he has recently decided to devote himself to his private label which newly features Pinot Noir. This blend comes from a few vineyards and consists of the 115, 667, 777 and pommard clones. Rare to see in a retail shop, we’re thrilled to feature at The Station!




Enoteca Bisson 

The steep hillsides of the Ligurian coastline in Northwest Italy takes a heroic effort to produce wine from. Mechanization is impossible so only truly passionate winemakers are willing to painstakingly produce wine from the terraces first planted by the ancient Greeks. You wonder why anyone would until you taste the quality that these steep, stony soils produce.



Vermentino Intrigoso 2013 $25

Bisson Vermentino

This Vermentino comes from Enoteca Bisson winemaker Pierluigi Lugano’s most prestigious vineyard site: “Trigoso”.  These steeply terraced vineyards produce low yields whichare then fermented and aged in stainless with extensive lees contact during both stages. The result is a full bodied wine with rich flavors and golden color. Only 100 cases are allocated to the US each year.







Glera Vino Frizzante 2014 $18


This lightly sparkling wine is distinct as Lugano insists on producing it in a bone-dry style. It is fermented and aged in stainless, and bottled early the following year to preserve freshness.







Lange Nebbiolo DeForville 2014 $19

DeForville Nebbiolo

The DeForville family began producing wine in Piedmont in 1860 and now features their 5th generation of family wine makers. The importer, Rosenthal Wine Merchant, has been working with the family since 1978.

This Nebbiolo comes primarily from the younger vines of the various “cru” vineyards in Barbaresco. The average age of the vines is 30 years.  The grapes are hand harvested and the wine is fermented in stainless steel for 10 days to 2 weeks and then is aged in large oak barrels for an additional year before being bottled.



2012 Celler Credo Miranius $18


The rare quality driven, single-vineyard vintage Cava producer also makes a remarkable still wine from the same Xarel-lo grape. The still version’s grapes come from low yielding, north facing limestone slopes. They are also the first biodynamic winery in the Penedes region, just south of Barcelona, Spain.






2014 Lucien Crochet Sancerre $27

Lucien Sancerre

The cousin of previous Station favorite Francois Crochet, this family knows the secrets of Sauvignon Blanc. The importer has been working with Lucien for over 30 years. Only organic supplements are used in the vineyards and harvest is manual. The soils are clay and limestone. Fermentation occurs in temperature controlled cuves between 14 and 18 degrees celcius. In contrast to many Sancerre producers, the wine lies on its lees for a considerable time with racking done in late spring, which is when many producers choose to bottle. Instead, Lucien elects for more aging time, with bottling usually occurring a full year after harvest.

Station Seminar: The Dry Side of Portugal

Portugal is known (for good reason) for their sweet dessert-style Port wines… but the dry wines of Portugal also deserve attention. We like to call Portugal a “Gateway” wine region for lovers of California wines. While varieties like Tinta Cao, Touriga Nacional, or Tinta Roriz may not be overly familiar names, the style of the wines, growing conditions, and the blending techniques lend a familiarity to them for those already entrenched in Paso Robles’ love of blends. The best part about Portuguese dry wines is the VALUE. This region could possibly give you the best bang for your buck, if you know what you’re looking for. Join Station Manager, Jenna Congdon, on an overview of the country’s grape growing regions, along with a flight of 8 Portuguese wines.


Oh, I’m so excited I could dance! I mean, really BOOGIE! In fact I am dancing, right now at my computer… it makes it hard to type, but there’s autocorrect so you wouldn’t even know it!

(but now Things… maybe you won’t judge me if you notice any typos, right?)

So here’s the thing I’m boogieing about: We’ve been working on this for Third a while, and finally we’re ready to launch our very own Station Wine Club.

Or… Wine ClubS, since we are offering 3 different options. We’ve outlined them below, and we could not be more excited about THE FUTURE OF WINE CLUBS AT THE STATION! 

As we are in the thick of this thing called the Holidaze (not a typo btw, that was deliberate), consider gifting a Wine Club subscription to that wine lover in your life who is oh-so-difficult to shop for. Or gift it to yourself. You deserve it.

Details on the three clubs are outlined below. To sign up, you can call us (805.706.0711) or email us… OR come in and see us (we love seeing you) and we’ll get you all signed up.

***More fine print: Wines will be ready for pick-up on the 4th of each month, and credit cards will be charged at that time as well. So… Our first wine club will be ready on January 4th! How great! Pick-up parties and other wine-club perks are in the works as well.

The Third Thursday in November… it’s GAMAYZING!!


So I went and sent out a big ol’ events newsletter to all of you about 10 days ago… and wouldn’t you know it I forgot to include the one event that I am MOST EXCITED ABOUT over any other event.

People, I love Gamay. Love. It is one of my very favorite red wine grapes. Sometimes I think if I had my way I would have a wine shop stacked high with Champagne, Riesling, and Gamay and nothing else (okay, maybe Cab Franc too)… and when someone came in for something else, I would say, “Pinot Noir? What’s that? OH No no no… but here’s some Gamay… ”

Clearly, I should never get my way all the time. Oh but… TOMORROW NIGHT, I WILL HAVE MY WAY. We will be pouring Gamay. Lots of it. Because….

Tomorrow is Nouveau day! For those new to the tradition, it’s the day when the French celebrate the first taste of the new vintage. For us, here at The Station… We are celebrating Gamay. Specifically Gamay from Beaujolais. Yes, we will have 2015 Beaujolais Nouveau here… But we will also be pouring Gamay Pet-Nat from Beaujolais, and four different “Cru” Beaujolais wines from some of the finest producers in the region.  And MAGNUMS of Cru Beaujolais. Because that’s what I want everyone to take home for Thanksgiving dinner. And here’s the spot where I would normally launch in to some big lecture on how Beaujolais is producing serious wines, how Nouveau gives them a bad rep, and how these Cru wines rival Burgundy for quality, but certainly not price. But I think I’ll save it. If you want to hear that soapbox speech, you can ask me about it tomorrow night with a glass of GAMAY in hand.

For now, let’s keep it light and fun.
C’est la Fête du Beaujolais!
November 19.
$25 to get your Gamay on, Big time. 

Oh and The Grilled Cheese Incident will be here to serve up some crusty, crispy, warm and gooey cheesy sandwiches, and we’ll all be jovial and a Gamayzing time will be had by one and all. See what I did there? #gamayzing

See you soon.