In discussing his pioneering role in working with Italian varieties, Steve Clifton says that he often feels like he's truly on his own. "If we have questions about pinot and chardonnay [in the case of Brewer-Clifton], there are dozens of colleagues we can turn to. With this set of varieties, I have to call Italy." Clifton told me that he also figured out a while ago that you can only go so far farming by the book, or by the numbers. "You ultimately have to work with what the vineyard is saying to you and that takes a lot of time."
Josh Raynolds, Stephen Tanzer's International Wine Cellar - read the full article
Interestingly, Steve Clifton takes an entirely different approach with Palmina than he does at Brewer‐Clifton. Whereas the Brewer‐Clifton wines are much more technical and controlled in their precision, at Palmina, Clifton favors natural yeasts and follows a more hands‐off approach. Clifton is equally adept with both styles, something that says a lot about his natural talent. Nebbiolo is one the Palmina specialties.
Antonio Galloni, Robert Parker’s Wine Advocate #202, August 2012 - read the full article
This pinot grigio is fuller-bodied than what might come from northeast Italy, but it’s lively, vivacious, balanced and properly refreshing.
12 Great American Wines, Wall Street Journal, August 2012
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Tocai Friulano: It’s lean and bright, thanks to stainless steel fermentation, but gets added richness and texture from stirring the lees, or dead yeast cells. The Cliftons appreciates that it pairs well with artichokes and asparagus: Two foods that are notoriously unfriendly to wine. Palmina also make a skin-fermented version from the same grapes — a tradition in Friuli — called Subida, which is deeper, nuttier and more complex (they recommend pairing it with fish stew).
Courtney Humiston, 7x7.com, august 2012 - read the full article
The Wall Street Journal takes a trip to the Lompoc Wine Ghetto and the Palmina Tasting Room
Palmina makes incredible wines, probably the best in the world with Italian varieties outside Italy.
Christopher Miller, beverage director, Spago Wine Spectator, December 2011
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I can’t think of anyone who has done more
to promote Italian varieties in California than Steve
Clifton with
his Palmina label. I admit I was intrigued with these
offerings, and came away deeply impressed with most of
what I tasted.
Antonio Galloni, Robert
Parker's Wine Advocate, August 2011 - read the full article
The Power of Palmina: Steve and Chrystal Clifton Make Italy Out of California
Chelsey Steinman, The Santa Barbara Independent, June 2011
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one
of the best, if not the best, sources for Italianate
wines in the U.S.
Josh Raynolds, Stephen Tanzer's International Wine Cellar - read the full article
Giving Pinot Grigio
Another Go
Jay MacInerney
, Wall Street Journal, August 2010 - read the full article
...no one in California (and probably in the New World) is doing what Steve Clifton has managed to do working with Italian varietals
Robert Parker, Robert
Parker's Wine Advocate, August 2010 - read the full article
