Two weeks ago I had the opportunity to pour our wine for Clay Reynolds, the Executive Beverage Director for both restaurants. I was hoping he would like one of our offerings and serve it at Coco500.
I first poured our 2008 Sonoma Coast from Split Rock Vineyard for Clay. We were swirling, sniffing, tasting, spitting and then I calmly waited for feedback…. finally, “I like it! Really nice wine, smooth, red berries and elegant finish.”
We chatted a bit about wine making protocol, cold soak, barrel selection, the vineyard location, our low intervention practices and selection of sustainably grown vineyards , while I opened our second wine–the Lone Oak Vineyard from Santa Lucia Highland. Same ritual, see, swirl, sniff, taste, spit. Longer wait this time…”Wow, you used the same wine making protocol?” Everything was the same, apart from a slight increase in new French Oak. What he was noticing was the difference in the vineyard locations. The Santa Lucia Highland location has specific flavor profile (a very long way to say “terroir”, which I try to avoid) versus the Sonoma Coast, Split Rock Vineyard. “Amazing how remarkable the differences are. I get more of the bass tones on the Lone Oak while the Split rock is a more high tones wine. I like this one too,” says Clay. His description also included these observations: earthy undertones with a solid backbone of fruit, plummy with a lingering light acidity. We both agreed the Lone Oak managed the new French Oak nicely.
It’s great tasting with someone who appreciates the fruit of your labor, especially if you learn something in the way of adjectives (high tones/bass tones.)
Clay could not make up his mind which one he’d take, so in the end he decided to take both. One for Coco500 and the other for the Moss Room.
Lorreta Keller , who owns Coco500 is an advocate for sustainably and locally grown ingredients. Keller is a co-owner of the Moss Room along with Charlie Phan (of Slanted Door fame), but is in charge of the kitchen where her style of cooking is carried on. Keller is known for her emphasis on using high quality, locally grown, seasonal ingredients in her Cal-Med dishes which produce bold flavors. The Moss Room is a masterpiece of a restaurant built under the new California Academy of Sciences in Golden Gate Park. The Moss Room practices the same philosophy of locally grown, organic when possible, ingredients. Locally grown is taken to extreme some times–they grow some of the greens and berries they serve in the restaurant right on the roof!
We are really excited about this opportunity to showcase our wines alongside some incredible food made the way we like it and the way we make our wine. Local, sustainable, tasty!
Check it out before they run out! Cheers!