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We will file this one to perfect timing...
Shortly after we spotlighted our new release 2015 Cabernet Sauvignon in our previous blog entry, we learned of another blog post featuring the same wine. Indeed, our Cabernet Sauvignon was showcased in the Official Whole Foods Market Blog in a piece by Devon Broglie, master sommelier and the global beverage buyer at Whole Foods Market.
Under the title of "More Can’t Miss Summer Favorites," Mr. Broglie wrote: "And you can put Ancient Peaks Cabernet Sauvignon up against way more expensive wines any day. A classic Paso Robles cab — dense, ripe, toasty. Yes with a perfectly grilled rib-eye."
Click here to read the full piece, which provides some great insights into other summer picks and trends.
Back in 2005 when Rhône varieties were all the rage in Paso Robles, we took a bet on Cabernet Sauvignon, making it our flagship wine right from the start.
Today, a dozen years later, the bet has paid off, as Cabernet Sauvignon has proven to excel at our estate Margarita Vineyard and continues to be our bestseller in the market.
Of course, Cabernet Sauvignon has had a longtime presence locally, but it has really come on strong over the past decade. As Food & Beverage Magazine summed it up: "Paso’s Cabs are earning more accolades than ever, demand is spiking and wineries are planting more Bordeaux varieties than ever before."
We are proud to be a part of this movement--perhaps most notably embodied by the Paso Robles CAB Collective--and excited at what the future holds.
For now, we will take this opportunity to introduce our new release 2015 Cabernet Sauvignon, which is now available at our Paso Robles tasting room.
The 2015 vintage comes from four distinct blocks at Margarita Vineyard. At Block 50, a mixture of shale and rocky alluvium soils promotes naturally low vigor for the development of dark, intensely flavored fruit. The soils are less rocky at nearby Block 49, where the flavors lean more toward the red fruit spectrum. At Block 11, Block 14 and Block 15, ancient sea bed soils and cooler growing conditions yield fruit with earthier structure and firmer tannins. The qualities of these blocks combine to bring dimension and nuance to the final blend.
Check out the video above to get the full scoop from Director of Winemaking Mike Sinor.
Sometimes it’s not a bad thing to be full of hot air! Indeed, that is a lesson learned from an ingenious new tool that is enhancing the fruit and advancing our sustainability initiatives at Margarita Vineyard.
This tool is a new unit from Agrothermal Systems that acts like a giant propane-powered blowdryer attached to the back of a tractor. As you can see here, it is a compact piece of equipment.
By making slow passes up and down the vineyard rows during the spring blooming period, it provides short bursts of warm air that stimulate the young crop’s self-pollination process, resulting in uniform grape clusters. As such, it is a hedge against “shatter,” whereby incomplete pollination can create clusters with under-ripe or missing berries.
This unit is also used to reduce instances of mold and mildew when the young clusters begin to mature. As such, it offers an environmentally friendly solution to help maintain fruit integrity into the heart of the growing season—and it is the latest example of how new technologies continue to help us achieve natural quality in our wines.
If you are looking for a wine that epitomizes Ancient Peaks, it might just be our Renegade red blend, and specifically the new release 2015 vintage now available at our tasting room.
The name Renegade not only speaks to the western heritage of Santa Margarita Ranch, but also to the unconventional "outlaw" nature of the blend itself. This is a wine that is constantly evolving, but the vision always remains the same—to craft a rich, boldly flavored blend that nevertheless exhibits structure and finesse.
Syrah typically leads the way with its rich dark fruit qualities. From there, it all depends on what the vintage delivers. There are no rules, and that is the point. For the 2015 Renegade, the final blend is Syrah 55%, Zinfandel 27%, Petite Sirah 13% and Petit Verdot 5%. Needless to day, it is a blend that defies tradition.
There has been one constant since our first vintage of Renegade in 2009, and that is the fact that it has consistently been one of our highest-rated wines. We invite you to come out to try it at our Paso Robles wine country tasting room in Santa Margarita.
At Ancient Peaks Winery, we are not just winegrowers--we are also longtime local ranchers with deep roots in San Luis Obispo County.
Like our winegrowing experience, our ranching life here on the historic Santa Margarita Ranch is all about responsibly working with the land, and doing so with strong family ties.
On that note, we thought that you might enjoy the above video as a brief glimpse into a day on the ranch.
The wildflowers are blooming, the temperatures are warming and spring is in the air, which means the dry rosé wine season is upon us.
Fittingly, we have just released our 2016 Rosé in our tasting room, and as you can see in the video above, it is full of spring fever.
Modeled after the refreshingly dry rosés of Europe, the 2016 Rosé is made wholly from Pinot Noir from our estate Margarita Vineyard. It seduces the nose with lively scents of pear, green apple, citrus zest and jasmine. A clean, quenching texture is counterbalanced with rounded flavors of dried cherry, strawberry, kiwi and peach. Hints of pink grapefruit linger on a crisp, tangy finish.
Come try it at our tasting room in Santa Margarita, and while you're at it, pair it with a bite from the Ancient Peaks Cafe, one of the best places to eat in Paso Robles.
If our winery was in France, we’d be breaking the law with several of our wines.
Indeed, in the traditional Old World wine regions, the types of grape varieties you can grow and blend are highly regulated (ie: certain varieties are allowed in Bordeaux, others in the Rhone Valley). By comparison, we live in the proverbial Wild West, and we take full advantage of our winemaking freedoms.
Case in point: the imminent new release of our 2015 Renegade. This red blend combines a signature Rhone variety (Syrah), a signature Bordeaux variety (Petit Verdot) and a classic California variety (Zinfandel), along with another variety that has made its name here in the Golden State (Petite Sirah). The idea is to leverage the silky black fruit of Syrah while complementing it with the intensity and structure of Petite Sirah and Petit Verdot.
Meantime, our limited-production Blanco white blend combines Chardonnay with Muscat, while the latest vintage of our crown jewel—Oyster Ridge—is a classic Bordeaux-style blend that comes with a signature twist of Petite Sirah. Again, the Petite Sirah adds just a hint of intensity that takes it to the next level.
However, the point isn’t to break from old winemaking traditions just for the fun of it. In fact, these traditions were established precisely because there is a proven synergy between certain grape varieties. As such, these traditions are worthy of respect.
At the same time, we would be doing ourselves a disservice if we didn’t push the envelope, in recognition of the fact that our growing conditions here at Margarita Vineyard are not only quite different from Europe, but even unique within our home region of Paso Robles.
This is how you end up with a blend like Renegade, which flies in the face of tradition; and Oyster Ridge, which is largely traditional, but still with its own twist.
In other words, sometimes we are faithful to tradition, sometimes we bend the rules, and when it’s best for the wine, we break them.
We are thrilled to share that Rachel Collier has joined Ancient Peaks as our new VP of National Accounts.
In this new position, Rachel is charged with growing our national accounts and corporate retail business.
Rachel comes to us from The Henry Wine Group, where she worked for the past 20 years, most recently as the VP of corporate sales. The Henry Wine Group wa--and remains--our first distributor, and we have long held Rachel in the highest regard. Needless to say, we are excited to have her on our team.
"Rachel's depth of experience as a management executive, leader and trainer is exactly what we need to take our corporate sales to the next level," says Amanda Wittstrom-Higgins, our VP of operations.
She adds, "The Henry Wine Group has been a fantastic partner. Rachel and I and everyone here at Ancient Peaks look forward to working even more closely with them and to forging many more successful years together.”
We are pleased to share that four of our wines earned gold medals at the recent 2017 San Francisco Chronicle Wine Competition.
Netting the golds were the 2014 Cabernet Sauvignon, 2014 Merlot, 2014 Zinfandel and 2014 Renegade--essentially all of the reds in our core broad-market portfolio.
We have long said that 2014 was a banner vintage at our estate Margarita Vineyard, and these results are further confirmation.
You can try all of these 2014 wines at our tasting room (which is also one of the best places to eat in the Paso Robles wine country at the Ancient Peaks Cafe!).
Tannin management is one of the priorities of Winemaker Stewart Cameron here at Ancient Peaks, where we are frankly obsessed with creating balanced wines with firm—but not astringent—structure.
A perfect example is the 2014 Syrah “Jackpot” from our estate Margarita Vineyard, which will be first shared with wine club members in February, and in our tasting room shortly thereafter.
Unlike more naturally tannic varieties such as Petit Sirah, Petit Verdot and even Cabernet Sauvignon, Syrah can often need encouragement to raise the tannin profile.
Therefore, on half of the 2014 Syrah, Stewart employed “whole-cluster” fermentation, whereby the stems are included in the fermentation bins, ultimately enhancing the tannin presence. “Whole-cluster fermentation gives you more savory characteristics and more complexity, along with a tannin bump that affects the perceived dryness of the wine,” Stewart says.
Whole-cluster fermentation, however, is very labor intensive and has its own pitfalls if not managed properly. For the 2014 Syrah, for example, the whole-cluster portion was done on a later pick with riper fruit. “You don’t want the tannins you pick up from the stems to taste young and green, which is why we waited to do the whole-cluster portion on the riper fruit,” he says.
The end result is a Syrah that is loaded with rich, velvety dark fruit flavors—but it also exhibits noticeable backbone that takes it to another level.
Stewart says that his approach to Syrah is inspired by the wines of Cornas in the northern Rhône Valley, where whole-cluster fermentation is part of the local winemaking tradition.
“There are a lot of California Rhône-style wines that are really pleasurable in a softer, fruit-driven way,” Stewart says. “We want our Syrah to exhibit some of those qualities, but we’re also aiming for something with added complexity and the ability to age well.”
Keep an eye out for this Syrah soon in our Paso Robles tasting room, which is also a place to eat in the Paso Robles wine country at the adjoining Ancient Peaks Café.