A Collaboration – At a Whole Foods Near You

A Collaboration

A Collaboration

If you happen to live in Southern California, and you find yourself in a Whole Foods, you have an opportunity to purchase wine as part of an effort to celebrate a partnership between Whole Foods Market and Santa Barbara County wineries. My assumption, though it’s not called out anywhere, is that this is a “Buy local” program.

The project is called “A Collaboration” and is currently a partnership between Whole Foods and (at press time) two well-known wineries: Margerum Wines and Hitching Post Wines. The first wine, from Margerum, was available on September 30th and I acquired a bottle for free through a P.R. firm representing the effort (I have to tell you that, but I would have anyway).

The 2009 A Collaboration with Margerum label contains backstory which is remarkably similar to Margerum’s well-known M5 (and even goes so far as to say M5 Red Wine right on the label):

Five Grapes ~ Six Vineyards ~ One Wine
51% Syrah (53% Colson Canyon Vineyard clone 877, 37% Great Oak Ranch Vineyard and 10% Purisima Mountain Vineyard that was pulled from a new Francoise Freres barrel), 32% Grenache (58% Alamo Creek Vineyard and 42% Grundoon Vineyards), 11% Mourvedre from Camp Four Vineyard, 3% Counoise from Camp Four Vineyard and 3% Cinsault from Camp Four Vineyard.

For me, this wine has amazing “bones” but seems to be lacking in a serious case of “living up to its potential.” Then again, I kinda felt that way about M5, too. As a general rule, I favor fruitier red wines to minerally red wines, and am especially not enamored with Napa Cabernets because of that dusty, chalky thing everyone loves so much. To me, the Margerum wines seem to be reaching for Napa (and falling short) instead of embracing what makes wine from Santa Barbara County and the rest of the Central Coast so unique and enjoyable… the fruit. I consider the other wines coming out of these vineyards, made from the same grapes (Tensley, Qupe, Tercero, Epiphany, and Beckmen come to mind), and I’m disappointed in the lack of body, the lack of anything interesting happening on my mid-palate, and the short finish.

The Hitching Post collaboration is a completely different animal. All of the things that we love about Santa Ynez wine and winemaking are typified in this bottle of wine and it was an exciting bottle to drink. The label is chock-full of information (yay!) to help the consumer get a better sense of what’s special about this wine:

This collaboration celebrates:
A Place
– Terravant Wine Company in Buellton, CA, where Gray Hartley and Frank Ostini of Hitching Post Wines are writing the next chapter.
A Story
– of making wine since 1979, in a garage, a shed, a co-op, and now this ultra-modern winery. From humble beginnings to high tech, Hartley Ostini continues to created traditional wines of balance and finesse.
The Fruits
– This is a 22 barrel selection blended and handcrafted by Gray Hartley and Frank Ostini, and includes 73% Valdiguie grown by Hank Ashby at French Camp Vineyard near Shandon, and 27% Syrah grown by Loren Colahan at Alisos Vineyard in the hills above Los Alamos.

My husband says to me, “What’s Valdiguie?” My reply? “I think it’s an Italian varietal.” Yeah, um, notsomuch. It’s actually a French varietal from the Languedoc-Roussillon region in Provence. When we opened the bottle, poured the glasses, and took a deep analytical inhalation, we were impressed with the textured, deep fruity aroma. What surprised and impressed us even more was the less-fruity palate as well as the incredible balance and structure of this wine. We like many Hitching Post wines, but for me, this is one of their finest “collaborations.”

Posted on by Arianna Armstrong in Jess' Wine Tasting Notes

Add a Comment