This is the wine that started it all. After working in an Italian restaurant, owner/winemaker Steve Clifton sought to craft the ultimate food wine. Based on Sangiovese, with influences from Tuscany and the Veneto, this wine however, is 100% Palmina styled.

This 12th release of “Alisos”is a multi-dimensional work of art, layering in three components that each hail from the meticulously farmed Alisos Vineyard. Sangiovese for high toned fruit notes and bright acidity. Merlot for grounding, base fruit notes and as the “mortar” to pull in the mid-palate to make the wine seamless. And “appassiemento” Sangiovese to achieve balance and harmony. Truly a Palmina original.

It is no surpise that this blend is named Alisos. A thread of the vineyard’s earthy minerality and a sense of the scrupulous care by vineyard manager Loren Colahan runs through each of the intricate layers of the wine. Originally and continually designed to be a wine “of the table”.

Dark, intriguing, inviting – deep magenta hues with rich claret edges and an inviting clarity shout that this is a friendly yet intriguing wine. The bouquet is striking, with aromas of black plum skin, framboise and dried raspberry and orange peel. A first taste is bright, refreshing and unfolds a melange of cranberry, rose petals, black cherry and earth, enveloped by floral reminiscences of lavendar and pressed lilac. Fine tuned tannins , spicy notes of sandlewood and dried orange peel fuse with more plum notes from the appassiemento and a final hint of bittersweet chocolate on the pleasurable and lasting finish. Delightful now and will continue to integrate over time. A classic.

Our featured recipe is Steve’s Famous Chicken Cacciatore.

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Barbera originally hails from the hills of Monferrato in Piemonte, Italy and dates back to the 13th century. It has thrived there on the warm hillsides and loves the cool nights, and in fact there are century-old vines still in production. Treasured for its drinkability, versatility with a meal and its easy going nature in the vineyard, waves of Italian immigrants brought cuttings to California as prized possessions in the 19th century, where Barbera soon became well established as a wine for the table.

Those warm, sunny Piemonte days influenced by the Adriatic Sea and cold, crisp nights from the nearby Alps are the perfect environment for Barbera, which like all winegrapes produces stellar wines only in those places perfectly suited for its temperament. Compare and contrast that environment to Santa Barbara County, where warm sunny days are the result of desert winds wafting over the San Rafael Mountains and crisp, cold nights due to the maritime influence from the nearby chilly Pacific Ocean. Completely reversed geography that produces the same environment as Piemonte and a resulting Barbera that struts its stuff.

A trio of vineyards, each imparting its own imprint to the wine, contributed to the 2008 release of Barbera, Santa Barbara County. Grapes from the Zotovich Vineyard in the Sta. Rita Hills and the Alisos Vineyard in the Los Alamos Valley were separately hand-harvested when perfectly ripe, and then aged in neutral French and Slovenian oak barrels. The harvest from the Honea Vineyard in the Santa Ynez Valley was aged in a 7000 litre traditional oak “upright”. In 2009, blending trials produced a wine that winemaker/owner Steve Clifton calls “authentically wonderful”. The final blend was aged for an additional six months in the upright before being released in the early summer of 2010.

Known for its deep color, the 2008 Barbera is no exception. Garnet and amethyst jewel tones lead to a ruby rim, and foretell of both richness and youth. A swirl produces black cherry aromas mingling with hints of tobacco leaf and rose hips. The texture on the palate is lively, with dancing acidity beautifully married with very soft cocoa-like tannins that deliver berry flavors – black berry, very ripe raspberry, black cherry and boysenberry. Even a little ollalaberry on the palate, and beautifully balanced with cool-climate minerality and herb/spice. Exceptionally enjoyable now, and an incredible food wine. Barbera pairs beautifully with tomato based foods, so enjoy with marinara sauces, barbecued ribs, ravioli, meatloaf! Or, simply enjoy a glass before a meal, while creating a meal, or after a meal because Barbera is a wine to sip and enjoy!

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“Dolcetto” translates to “little sweet one”- not because it is a sweet wine (it is perfectly dry) - because it is a friendly and easygoing grape to work with and so pleasurable in the glass. This agreeable little grape is also expressive of vintage, and the extreme conditions of 2008 have produced a wine with depth and more complexity than in previous years. Springtime frosts and little rain in the growing season produced a tiny crop with petite berries and small clusters from both of the vineyards growing Dolcetto for Palmina.

Hand harvested a few weeks apart, the grapes from the Honea Vineyard in the Santa Ynez Valley and the Zotovich Vineyard in Sta. Rita Hills were each de-stemmed into small open top fermenters. A few days of cold soaking extracted a beautiful dark color, spice and soft tannins from the skins prior to the onset of fermentation. Aged for six months in neutral barrels, the wine was ready for bottling in June of 2009 and released at the annual “Dolcetto and Pizza Party” at the Palmina winery the following month.

A dark scarlet color with deep rose tinted highlights speaks to the depth of this 2009 vintage, while the brightness of the wine conveys its youthful character. The nose is spicy and very berry, with a hint of sandalwood mingling with Bing and black cherry aromas that waft from the glass. On the palate, red rhubarb and black plum skin reminders showcase the balanced acidity and tannin structure of the wine. Concentrated black raspberry and mulberry flavors are interlaced with a subtle earthiness – minerality from the Sta. Rita Hills marrying with warm loamy notes from the Santa Ynez Valley – and then leaving a lasting impression of raspberry and raw almonds at last sip. Dolcetto is the perfect picnic wine, a delightful interlude between white and heavier red wines at a multi-course dinner and the ultimate complement to pizza, which is our featured recipe! Enjoy in its youth and serve either at cellar temperature or chilled (which was a big hit at the wine’s debut at our Dolcetto & Pizza Party!)

Our Featured Recipe is Grilled Pizza.

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Wine of any varietal inspires conversation, culinary creations and intense discussion about complexity, nuances, flavor profiles and terroir. But there are only a handful of winegrape varietals that make people downright passionate. At Palmina, the highest level of passion for a wine varietal is reserved for the noble Nebbiolo. Perhaps because it is a demanding varietal that can only shine if grown with infinite care and planted only in small spots that meet exacting requirements. Maybe because Nebbiolo requires so much care and skill in winemaking. Possibly because of the patience required in the cellar. Definitely because the resulting wine – if all of the above are supremely executed – is seductively delicious and such a brilliant part of a meal. There is no doubt – Nebbiolo is the pride of Palmina.

Nebbiolo is all about where it is grown. So much so that in Italy Nebbiolo is named after its place – Barolo, Barbaresco – rather than the grape varietal itself. This finicky grape adores morning fog (in fact, some say it is named after the Italian word for fog, “nebbia”), warm afternoons and crisp, cool nights. Santa Barbara County enjoys a topogrraphy and climate that mimicks that of the Piedmonte. The area’s transverse valleys bring morning maritime fog that collides with warm desert afternoon temperatures and cold clear nights over a long, dry growing season. 2006 produced low to moderate yields, adding concentration and intensity to each berry. Add in winemaker/owner Steve Clifton’s years of experience working with Nebbiolo in the cellar, dialogue and debate with colleagues in Italy, a quest for continual improvement and patience throughout the entire process, and it is not surprising that Palmina has been proudly recognized each of the past six years by the International Nebbiolo Symposium for producing one of the finest Nebbiolos crafted in the United States.

The Santa Barbara County release showcases this unique paradise for Nebbiolo. Nuances from both the Sisquoc Vineyard in the Santa Maria Valley and the Stolpman Vineyard in the Santa Ynez Valley work together to produce a wine that is designed to enjoy earlier than Palmina’s vineyard designated Nebbiolos. After 3 years of aging in large (3500-7000 liter) oak uprights, the Santa Barbara County Nebbiolo is bottled and held for an additional year of cellar aging before release. The result is a wine that is enjoyable and approachable now and will continue to age gracefully for 5-7 years. Sporting a beautiful crimson color with ruby edges, the 2006 release boasts the deepest color in years. The concentrated color then leads to bursts of berry aromas that mingle with intriguing garden notes of rose and warm, stony soil. The first sip glides across the palate with elegant, long, sweet rising tannins delivering texture, beautiful bright acidity and layers of fruit that range from wild raspberry to deep, dark plum. A deep molasses thread, interlaced with an entire cadre of spice that spans the spectrum of cinnamon to allspice to clove runs through the wine, enhancing rather than overpowering the elegant and lingering fruit characteristics of this enchanting wine.

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Barbera has often been called the “people’s wine”, vinified from a much-loved grape that grows easily, produces wines of great color, soft tannins and lively acidity that can be enjoyed relatively early in their life. In Italy, it is grown in the same regions as Nebbiolo, and is thought of as the good-natured counterpart to the finicky Barolos and Barbarescos. There is a saying in Piedmonte that Barbera is “what you drink while waiting for the Barolo”. And what a delight it is! So beloved that in the 19th and 20th century, it was brought to California by the waves of Italian immigrants who settled here, but wanted a bit of the “old country” in their new home.

Although Barbera is an easy-growing, gregarious vine, in order to produce the best of the grape in its most rich and expressive manner, it must be carefully tended. Soil, aspect and climate are important with the best vineyard sites having calcareous and sandy soils to limit vigor. A long growing season produces grapes of balance and richness. The Honea Vineyard boasts all of these characteristics and more. The hillside location, Barbera clones 15 and 19, meticulous pruning and farming and the super-stellar 2007 vintage all add up for an intense wine that is proud to bear the Palmina “black label” of distinction.

A deep ruby color is one of the hallmarks of Barbera, and this vineyard designated 2007 release from Honea Vineyard is no exception. A deep maroon color gives way to lighter ruby-garnet jewel tones at the edge of this brilliant wine. Don’t skimp on stemware with this wine – it loves a good swirl and some aeration that unleashes blackberry, mocha and spiced plum aromas. Black cherry, dried blueberry, hints of raspberry and cassis meld with the wines natural acidity to produce a cornucopia of flavors and textures that are at the same time rich and palate-refreshing. Tannins are soft and the wine is structured and balanced. The finish is lively and interlaced with smoky, toasty curranty notes. The 2007 Barbera from Honea Vineyard will continue to age well, but is so delicious with a meal now that it might be impossible to wait!

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Barbera’s adaptation to soils and climate allows, perhaps compels, bottlings of vineyard designated Barberas from Palmina. The Zotovich vineyard is located in the cool climate, fog-laden Sta. Rita Hills appellation. Sandy soils provide superb drainage, and the afternoon breezes and sunshine result in an extended growing season that produces complexity, concentration and charm.

The 2006 Barbera, Zotovich Vineyard, is a reflection of its “place”. A deep crimson color with indigo highlights visually depicts the cool climate of the Sta. Rita Hills. Almost brooding, the bouquet of dried dark plum, blackberry, baked black cherry and smokiness is released with swirling. On the palate, the interaction of fruit and acid plays across the mouth; wild fennel, fruit compote, and currants intermingling with acidic brightness and fine barrel tannins. Nuances of porcini and spice fuse with a jolt of juicy red berry on the crisp, long and layered finish. Bold and elegant at the same time, this wine pairs exquisitely with hearty food like duck. We also love it with those hard cheeses aged in red wine – the saltiness of the cheese perfectly complements the structure and firm acids of the wine.

"...briery black cherry and berry fruit with hints of chocolate, underbrush, and spice... 90 points"
Robert Parker, Wine Advocate

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Lagrein hails originally from Italy’s Trentino-Alto Adige region, and probably is named for the Lagarina Valley of Trentino. This valley is framed by the Dolomite Mountains, which push cold air down the slopes as the Adriatic Sea sends warming sea breezes into the valley. This confluence provides a micro-climate wonderfully suited for Lagrein, a thicker skinned Tyrolean grape varietal. Thousands of miles away, the Honea Vineyard sits nestled in the transverse Santa Ynez Valley, where cool sea fog and breezes from the Pacific meet warm desert airs flowing down the San Rafael Mountain hillsides.

A deep, dark color – scarlet/cobalt, almost black, alludes to the depth of the 2007 Lagrein, and a swirl produces a glycerin-like veneer in the glass. Aromas of pipe tobacco and leather, spice and bramble waft from the wine. The 2007 Lagrein might be sub-titled “Bogart”, as it is an elegant masculine wine with dark plum, “old spice”, Havana cigar leaf and dark spice notes. Layers of sour cherry mingle with the plum and a thread of cedar, and lead to a finish that lingers with hints of bittersweet dark chocolate. This slightly mysterious, intriguing and robust wine benefits from aeration, and we suggest decanting. Beautifully balanced fruit, acid, tannin and structure, Lagrein is best enjoyed with rich and robust foods.

Our featured recipe is Apple- and Fennel-Stuffed Pork Shoulder.

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Dolcetto – the “little sweet one”. A grape that produces a friendly, playful, youthful, easy-going wine. A wine to drink now, with a picnic or a pizza. All true. And yet - ? Not one to shy away from a challenge, in 2007 Steve expanded the cane pruning experiment he began in 2006 in the Dolcetto block at Honea Vineyard. Once again, the crop size was smaller, the clusters longer and heavier and each one uniformly ripe. Picked at lower sugar levels than in the first year, and with a gleam in Steve’s eye, the whole clusters were placed into 1.5 ton open top fermenters, cold soaked for a few days and then fermented with stems. At the completion of fermentation, the cane-pruned Dolcetto aged for 11 months in French oak.

The result is quite astounding. Whether that is one of those variables – the cane pruning, the whole cluster fermentation, the French oak barrel aging – or a combination of factors is an enigma yet to be resolved. But, the end result is a multifaceted delight. A vivacious red wine with layers of intrigue. A yin yang of youthfulness and experience. A juxtaposition of flavors and textures. In a word – captivating.

A bit closed and shy at first swirl, the 2007 Dolcetto, Honea Vineyard yields a dark fruit profile of blueberries, blackberries and mocha, with earthy tar overtones. The deep maroon color hints of the depth of flavors, all intertwined with robust tannin. The skin of a French vanilla bean, cocoa powder, black raspberry, more blackberry, orange pekoe tea and that dark chocolate/orange peel truffle all meld together, layer after layer. This wine is complex and fascinating. The texture is both silky and mocha-like, and the finish lingering. It is a food wine, no question.

As this wine is a bit “Pinot-esque”, we have paired it with Sage Polenta with Wine-Poached Eggs and Crispy Pancetta.

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When Palmina owners/winemakers Steve and Chrystal Clifton decided to get married, it was no surprise to anyone that the wedding would take place in Italy. And particularly in Friuli, in the northeastern part of the country. With family and friends gathered, they were presented at their reception with a “wedding wine”, made by good friends Valter Scarbolo and Joe Bastianich. This very special wine was a blend of Refosco, Cabernet Franc and Merlot. Chrystal and Steve decided a few years hence to recreate this wine in honor of the celebration and their union.

Depth of color predominates, yet with rather mischievous glints of garnet peeking from the maroon/violet color of the wine. On the nose, vibrant and earthy notes of currant, plums, dried cherry and violets abound. Plush on the palate, Mattia refreshes and caresses with a yin-yang of liveliness and elegant, dusty tannins all beautifully integrated and layered with fruit notes of black cherry, dark plum, pomegranate and blackberry, intermingled with a hint of cedar, a wisp of truffle and a suggestion of black tea-like tannins. A food wine bar none. Try this with Veal Meatballs in White Cream Sauce from our friend Chef Kurt Alldredge at The Chef’s Touch.

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There is just “something” about Nebbiolo that captivates those who grow it, vinify it, drink it, and savor it. The grape itself is particular about where it is grown, finicky about vineyard practices and requiring patience and care in the cellar.

At the Honea Vineyard, a combination of climatic conditions, soil and aspect are in perfect alignment for growing exceptional Nebbiolo. Maritime morning fogs, warm afternoons and cool evenings combine with limestone-laden soils, the Michet clone of Nebbiolo and fastidious farming practices. A decision to drop fruit for a number of years prior to a first harvest allowed the vines to mature and reach deep into the soil. A first harvest from Honea occurred in the stellar 2005 vintage, and although that was known as a year of abundance, the inaugural pick yielded a scant .78 ton of this precious fruit.

Complex, intriguing, alluring and enticing – this wine is a superb example of the charm and entrancing characteristic of Nebbiolo. A liveliness seems to shine from the maroon/garnet color of the wine, and a swirl first produces red fruit aromas of cranberry overlaid with blackstrap molasses. The wine dances across the palate with notes of red currant, a hint of fig and spicy notes of sandalwood and cardamom. Weaving throughout the flavors and texture is a flinty, graphite minerality overlaid with brambly, savory garden herbs. The 2005 Nebbiolo, Honea Vineyard has great breadth and depth - firm acids, balanced tannins and rich fruit all melding and mingling together. A beautiful bright and charismatic food wine, this Nebbiolo can be cellared and enjoyed for the next ten years. A classic. Just 48 cases produced.

Our featured recipe is hearty Tagialatelle with Lamb Ragu.

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In addition to the calcareous/clay soils and south facing hillsides at Rancho Sisquoc, the vines are of the Michet clone of Nebbiolo, considered among the local Piemontese to be the highest quality biotype. Meticulous farming is required for every stage in the growing season, and once harvested and delivered to the winery, the grapes are nurtured from fermenter to bottle. A long fermentation period with extended maceration then leads to one year in French oak barrels (50% of which are new). From there, the wine was gently transferred to three 500 liter neutral upright tonneau for two additional years of aging before bottling. Even then, winemaker/owner Steve Clifton decided that the youthful tannins of the wine needed resolve, and so the wine was aged an additional year in bottle before release. This determination for releasing a wine that, although still youthful, is now ready to enjoy with a meal, is a hallmark of Palmina’s philosophy.

Even after four years in the cellar, the 2004 Sisquoc should first be decanted and allowed to breathe before even a sip. This is a wine full of intrigue, complexity and intricacy. A brick red color with russet/maroon edges foretells of the depths of layered delights to follow. After so many years of restrained aging, a breath of air releases sophisticated notes of heady wildflower, caramel, pomegranate and earthy, garden spice. A hint of bacon from the barrel aging, a wisp of dried sage, a trace of orange zest – all leading to deeper flavors of cranapple, hazelnut, a suggestion of truffle, a hint of black strap, a reminder of the earthiness that is Sisquoc. Fine dusty tannins and a bit of smoke infused cider on the captivating finish ensnare you into the charm of Sisquoc.

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The grapes for the 2006 release of Undici hail mainly from the Honea Vineyard, a site favored with a warm Mediterranean climate and mineral laden soils. Two clones are planted there to contrast and complement each other in the blend. Sangiovese “Grosso” lending a softness and delicate fruit, and Sangiovese “Piccolo” bringing body and structure. The hillside block keeps yields low and berries small to provide the needed tannin and color in the finished wine.

Winemaker/owner Steve Clifton must be patient in the cellar, allowing the grape’s natural acidity to tame and come into balance with the fruit and tannins of this food wine. After fermentation is complete, the wine undergoes malolactic fermentation in neutral oak barrels to add texture and body. The 2006 Undici Sangiovese continued to age in barrel for thirty months and then was bottle aged for an additional six months prior to release. This laser-beam focus is meant to craft and present the wine in a traditional style that showcases the food-friendly nature of the grape and the elegance imparted by the superb growing conditions of Santa Barbara County.

And the name? When the owner/winemaker is also a musician, unexpected references often creep in. “Undici” is the Italian word for eleven, and “These go to Eleven” (can you name the movie?). As suggested by the name, this is a high quality, elegant and ageable wine. The violet floral notes and orange-peel nuances of the bouquet of 2006 Undici are a gift from the limestone in the soil at Honea. Herbs d’Provence add a layer of intrigue and invite a first sip. Bright on the palate, the natural acidity of the grape lifts blueberry and dried wild strawberry fruit notes, a hint of cranberry and spicy layers of thyme, anise and crushed wild sage. This supple wine delivers layers of texture, fruit, and acids - all playing and working together for a yin-yang tasting experience. The finish is persistent and adds a trace of bakers chocolate to the wine’s profile. Definitely an Eleven.

We recommend decanting the wine prior to enjoying with a meal. Our recommended recipe is Grilled Lamb Shoulder served on a bed of arugula. Enjoy!

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