Phil Crews is a professor of chemistry at UCSC's Department of Chemistry and Biochemistry. In 1997 he and his wife Peggy took their hobby of winemaking one step further and launched Pelican Ranch winery. Initially they were based in the Roudon-Smith facility in Scotts Valley, but recently they moved into a new facility in Santa Cruz, alongside several other winemakers. Pelican Ranch produces an eclectic range of wines from different varietals and vineyards. All their wines are bottled in screw tops.2007 Chardonnay, Los Carneros ($25)
Pretty typical Carneros chardonnay. Lots of creamy butter, vanilla and toast with light acidity.
2007 Gewurztraminer, Monterey
The characteristic Gewurztraminer floral nose. On the palate there's flavours of lychee and rose petals.
2007 Gris de Pinot, Santa Lucia Highlands ($18)
Dusty nose with light cherry flavours. Made in the typical saignee method of bleeding off some juice so as to increase the ratio of skin to juice. The drawback is that with such a small amount of juice (less than a barrel made) the economics don't work; at $18 it's a poor value I'm afraid.
2006 Pinot Noir, Russian River Valley ($45)
Light coloured with a slightly brownish tint. Sweet cherry flavours with some slightly green tannins on the finish.
2006 Pinot Noir, Green Valley Road Vineyard, Santa Cruz Mountains ($45)
Altogether more rounded than the Russian River Valley offering, with a much better finish. Best wine poured.
2006 Syrah, Ventana Vineyard, Monterey County
A very tannic wine with a really meaty finish. It's crying out for a few years in the cellar and a big hunk of roast beef.
NV Raspberry wine ($16)
Bright scarlet colour and flavours of raspberry - well what did you expect? Makes a great Kir Royale for those who find Chambord too sweet.
1 comments:
mmm Pelican Ranch. I discovered them on one of my first Passport forays at R-S many years ago. I may have to pop over the hill on the 19th after all!
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