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The rare diversity of soils at our estate Margarita Vineyard is something we talk about frequently. It’s part of the fabric of our wines—a point of differentiation that defines our sense of place. And if you can’t get excited about a wine’s sense of place, then you’re missing perhaps the most vital aspect of wine appreciation!
Margarita Vineyard lies along the base of the Santa Lucia Mountains between two fault zones, where ongoing geologic upheaval has blessed the land with a striking mix of soils. Walking around the vineyard, you will find fields of flaky shale, slopes of fine sediment and expanses of calcareous ancient sea bed riddled with oyster fossils. Granitic and volcanic soils are also present.
While we can’t say that the mineral content of a certain soil type fosters a specific flavor (such as blackberry, blueberry, etc.), we do know that soil type has a bearing on the available nutrients and how those nutrients are taken up, as well as moisture retention and root zone development. These and other soil factors do have a significant impact on the resulting fruit and wine, in terms of texture, fruit intensity, flavor profile and tannin profile; and these factors shift as you transition from sedimentary soils to calcareous soils to shale soils.
The differences in the resulting wines are obvious to our winemakers, Mike Sinor and Stewart Cameron. They like to say that the varied soils give them more “colors” to paint with when it comes to assembling final blends, allowing them to build natural complexity and dimension into a single estate-grown wine.
Starting with the 2013 vintage, we are taking these observations to a more experimental level. Mike and Stewart chose fruit from three separate Cabernet Sauvignon blocks rooted in three distinct soil types, all picked at the same ripeness. As Mike explains in the video above, each of these small Paso Robles Cabernet Sauvignon lots is now being made with the same winemaking and aging practices. This will give us a more controlled opportunity to compare the effects of the soils and to share our discoveries with you down the line. Stay tuned!
P.S. If you want to see some of these soils firsthand, including the sea bed with oyster fossils, come out for one of our Paso Robles winery tours.
We like to say that soils are the ingredients behind our wines, as our estate Margarita Vineyard is home to a rare diversity of soil types that ebb, flow and intermingle from one block to the next. These soil types include shale, sedimentary, granitic, volcanic and ancient sea bed.
In some blocks, the base soil composition is obvious, such as at Oyster Ridge, where the ancient sea bed soil is literally percolating up to the surface in the form of ancient oyster fossils.
In other blocks, however, the nature of the soil isn’t plainly evident. Have a look at the exposed soil pit pictured above in one of our Zinfandel blocks. As you walk along the surface of this block, your boots get covered in young soil that is dark, fine and fluffy.
But as you can see, just 18 inches beneath that young soil layer is a solid foundation of stratified shale rock. It’s a stark and sudden shift that speaks to the true nature of the growing conditions in this block.
Here, the vine roots tend to grow laterally once they hit the hard rocky soil, seeking an easier way to acquire moisture. Consequently, the vines in this block have limited vigor and produce small, intensely flavored berries. In other words, the soil sets the tone for the fruit—and ultimately the character of the resulting wine.
And when the soils are as diverse as they are at Margarita Vineyard, it gives us that many more ingredients to create wines with natural depth and complexity.
Our new release 2011 Zinfandel comes from three blocks spanning three distinct soil types at our estate Margarita Vineyard.
We recently staged a tasting of barrel samples from our various Zinfandel blocks, and our guests were astonished at the profound differences in aroma and flavor—even though all of these Zinfandel lots came from the same vineyard, and several were of the same clonal selection.
Of course, these differences are also shaped by the weather exposure of a particular block and other factors. But there is no doubt that the rare diversity of soils at Margarita Vineyard enhances the distinctions between our Zinfandel components.
So what does this mean to the wine? It essentially gives Winemaker Mike Sinor and Assistant Winemaker Stewart Cameron more colors to paint with, allowing them to naturally build nuance, depth and complexity into a single estate grown Zinfandel.
We are confident that you will taste these qualities in our 2011 Zinfandel, which is now available in our tasting room.