top piCks: 7 iMpressive wines For FaLL BBQs

Editor’s Choice

Winemaker Paul Lato, who is celebrating the 20th anniversary of his eponymous label, is most known for his Burgundian varietal wines, but the breadth of his skillset extends far beyond chardonnay and pinot noir . His “Il Padrino” Syrah, sourced from the famed Bien Nacido Vineyard, is a masculine, savory wine that reveals loads of character with each sip . Showcasing black pepper, dark berries, violets, iron, and gamey notes, this complex syrah is sure to be a knockout with a fine cut of steak, but if possible, save some for after your meal to sip on well into the night . It’s a pleasurable wine with powerful, yet elegant nuances that evolve over time in the glass .

by hana-lee sedgWICK

a blend of the most interesting barrels from Peake Ranch Vineyard, featuring grapes that winemaker Wynne Solomon selects from different blocks of clones . Enticing aromas of lemon, stone fruit, and honeysuckle lead to refreshing notes of citrus, sea salt, and crushed stones on the palate, and although the wine is inherently fresh and bright, Malolactic fermentation and oak aging impart creaminess to the mouthfeel . Delightful on its own, the Peake Ranch Chardonnay is also incredibly food-friendly; try it with grilled shrimp, salmon, or chicken for the perfect pairing .

For his Mourvèdre, winemaker Patton Penhallegon sources fruit from Enz Vineyard, located in San Benito County’s Lime Kiln Valley . Here, the organically grown vines are dry farmed and over 100 years old – and home to some of the oldest Mourvèdre vines in North America . This unfined and unfiltered red was fermented in a large concrete egg before spending 20 months in neutral oak barrels, resulting in a compelling bottling just as unique as its site . With notes of ripe cherries, wild berries, baking spices, and sandalwood, as well as soft tannins and a welcome layer of acidity, this interesting, foodfriendly wine will complement a variety of grilled foods, from chicken to hamburgers .

The stunning 22-acre Kimsey Vineyard, situated in Ballard Canyon, is a prime location for growing Rhône grapes, which winemaker Matt Dees makes into beautiful wines of power and grace . Though syrah dominates its acreage, Kimsey’s grenache shouldn’t be overlooked . Offering notes of red fruit, rose petal, cigar box, and pepper, this striking wine has a silky texture and persistent finish that’s hard to resist . Serve it alongside barbecued meats, such as grilled lamb, pork, or sausage, to impress your friends at your next gathering .

Winemaker Angela Osborne is a champion of California grenache . Since establishing A Tribute to Grace in 2007, which she named after her grandmother, grenache has been her label’s singular focus . While most known for her single-vineyard grenache wines (sought after for their ethereal, nuanced characters), this particular grenache – featuring a blend of different sites in the Santa Barbara County AVA – is an excellent introduction to her delicate winemaking style .

Offering red berries, cedar, mint, and exotic spices, along with sublime structure and generous acidity, it’s a lovely wine to serve alongside barbecued foods . Try it with grilled

lamb, beef brisket, or grilled chicken .

This dark, inky wine from Epiphany Cellars is sourced from the SIP Certified Rodney’s Vineyard, located on the Fess Parker Home Ranch . Packed with vibrant aromas of smoked meat, baking spice, plum sauce, and tar, it’s balanced by flavors of dried herbs, chocolate, and dark fruit on the palate . Compelling on its own, this textural wine by winemaker Blair Fox and team really shines when paired with richer, fattier foods, especially when grilled or smoked . Beef, pork sausage, and game are all natural choices, but it’s versatile enough to pair with vegetables, such as grilled or smoked mushrooms .

A nod to the mineraldriven whites of the Loire Valley, France, this sauvignon blanc from the beautiful, biodynamically farmed Grimm’s Bluff Vineyard charms with aromas of citrus, tropical fruit, and crushed rocks . On the palate, tantalizing layers of green apple and lime make way for a zesty backbone of minerality that lingers deliciously on the tongue . Serve this crowd-pleasing wine, made by winemaker Ernst Storm, with any lighter barbecue fare, from lightly grilled white fish to grilled octopus, pork tenderloin to asparagus .

Downtown Santa Barbara

414 Salsipuedes St. 805.965.7985

Old Town Santa Ynez 3563 Numancia St. 805.688.5757

www.carrwinery.com

"Totem" by Keith Haring