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  • Ampelos Cellars Ampelos Vineyard, Pinot Noir 2020, Sta. Rita Hills, Santa  Ynez Valley, Santa Barbara, Centra Coast, CA
  • Ampelos Cellars Ampelos Vineyard, Pinot Noir 2020, Sta. Rita Hills, Santa  Ynez Valley, Santa Barbara, Centra Coast, CA
  • Ampelos Cellars Ampelos Vineyard, Pinot Noir 2020, Sta. Rita Hills, Santa  Ynez Valley, Santa Barbara, Centra Coast, CA
  • Ampelos Cellars Ampelos Vineyard, Pinot Noir 2020, Sta. Rita Hills, Santa  Ynez Valley, Santa Barbara, Centra Coast, CA

Ampelos Vineyard, Pinot Noir 2020, Sta. Rita Hills, Santa Ynez Valley, Santa Barbara, Centra Coast, CA

$39.00
Excl. tax

Ampelos Vineyard is a Certified Organic, Biodynamic, and Sustainable winery. Ampelos Pinot Noir has a wonderful youthfulness about it that develops into a voluptuous mouthfeel with fine tannins

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Ampelos Vineyard, Pinot Noir 2020, Sta. Rita Hills, Santa Ynez Valley, Santa Barbara, Central Coast, CA

Ampelos Vineyard is a Certified Organic, Biodynamic, and Sustainable winery. Ampelos Pinot Noir has a wonderful youthfulness about it that develops into a voluptuous mouthfeel with fine tannins

COUNTRY: United State of America (USA)

STATE: CA

APPELLATION (AVA): Santa Rita Hills

REGION: Central Coast

SUBREGION: Santa Ynez Valley, Santa Barbara County

VINEYARD: Ampelos Vineyard

VINTAGE: 2020

GRAPES: Pinot Noir

SOIL: Tierra loam, tierra sandy loam and botella clay loam.

PRACTICE: Certified organic, certified biodynamic, certified sustainable

VINIFICATION: Fermented with native yeasts, native malolactic fermentation, aged in 25% new oak

STYLE: Still

COLOR: Deep ruby

BODY: Medium (5-6)

TASTE: Dry

PRIMARY AROMAS: Dark cherry, rich cola, butterscotch, nutmeg, rhubarb, rose petal

FLAVOR: Worn leather, spices, black cherries, luscious mouthfeel, fine tannins

FORMAT: 750 ml

ALCOHOL: 14%

SERVICE AND SUGGESTION:
This was made for the table as the fresh acidity works well with any number of dishes from grilled veggie burgers to steak tartare.

ABOUT THE PRODUCER: Peter & Rebecca Work
“Some dream of spending the rest of their lives on golf courses and cruise ships, but with a taste for business and a love of Santa Barbara wine country, we chose a different retirement plan.

In 1999 we purchased 82 acres in what would later become the Sta. Rita Hills appellation, and named it “Ampelos”, which is the Greek word for vine. The name has a two-fold purpose. First, we believe that all great wines start in the vineyard. Secondly, we have close-ties with Greece; we were married there and own a small bed and breakfast, called Ampelos Resort, on the island of Folegandros. We bought the land with dreams of someday watching the nightly sunset over the hills and our dogs running through the vines.

At the time we were still working long hours in corporate America, and delegated our son Don (now winemaker at Sea Smoke) to get the vineyard started. Our vineyard consultant assured us that the land could produce a great vineyard with patience and care, but we had little time to focus on the vineyard with non-stop business travel, meetings and conferences.

In 2001, the first 15 acres were planted in the Ampelos vineyard. That same year, we landed in Newark on the morning of September 11th. Peter had a meeting in the first tower of the World Trade Center, and interrupted his plan to board Path 1 of the New York Subway when his meeting was canceled. If he had gotten on the train, 8:45 am would have found him under the towers as the first plane hit.

When we finally got out of the city five days later, we went straight to our safe place—the Ampelos vineyard. That is when we made the life-changing decision to quit our corporate jobs and focus all our effort into pursuing our dream of full-time viticulture. “Someday” was no longer part of our vocabulary.

We moved to the Santa Ynez Valley in January of 2002. We began to learn to nurture the soil and prune the vines to prepare for the first harvest, and purchased one ton of Pinot Noir and two tons of Syrah in order to learn winemaking as we waited for the vines to mature. We toiled under the tutelage of our son Don and several expert consultants.

2004 marked the inaugural Ampelos vineyard harvest. The first harvest yielded 15 tons of Pinot Noir and 6 tons of Syrah. In 2005, we planted 10 acres on top of the original 15, totaling 25 acres. Pinot Noir and Syrah remain our primary varietals, with a line of Viognier and just under two acres of Grenache—the unsung hero of the Sta. Rita Hills. We persist in experimenting with different grapes and winemaking styles, as we are major believers in the journey being the destination.

With the efforts of family and friends, wise guides, and a twist of fate, we have come to create our small, sustainable vineyard and winery. We have gone from expanding big businesses to focusing on creating a limited release of high-quality product that people can afford to share with friends and loved ones. For us, sharing those gifts is what makes it all worthwhile.”

ABOUT THE VINEYARD:
Ampelos Vineyard is in the eastern end of the Sta. Rita Hills appellation—a cool  climate area perfect for growing Pinot Noir, Grenache, Syrah, Viognier  and Riesling. Our vineyard is one of the few vineyards that get the cool breeze from the Santa Rita Hills, Santa Rosa Hills and La Parisima Mountains.

History of the Vineyard:

ABOUT THE VINEYARD:
History of Ampelos Vineyard

  • 1999 - purchased 82 acres with soils comprised of tierra loam, tierra sandy loam and botella clay loam.
  • 2000 - installed irrigation and trellis system for block 1-4.
  • 2001 - planted first 15 acres, going east-west to take advantage of the sun during the day, four feet between the vines and nine feet between the rows, allowing us to have ideal vine and cover crop management and weed control.
  • 2003 - implemented the Sustainability in Practice grape growing principles.
  • 2004 - first harvest and we also planted 10 additional acres. The additional acres has tighter spacing with seven feet between the rows and three feet between each vine.  We inter-planted 4% Pinot Gris with our Pinot Noir to encourage co-fermentation and co-pigmentation to extract and bind more tannins, color and flavor from the grapes.
  • 2006 - converted to organic and biodynamic farming.  Also harvested the new blocks for the first time.
  • 2008 – became certified Sustainability in Practice (SIP) and grafted our acre of Syrah clone 99 to Grenache.  
  • 2009 - became certified Organic and Biodynamic.
  • 2010— implemented 100% estate based composting program
  • 2011— added 40 chickens for insect control and fertilizing program.  Winery became certified Sustainability in Practice.
  • 2013 – planted Riesling for our Rosé.
  • 2019 - switched to California Sustainable Wine Alliance (CSWA)

 

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