One wall had a large fireplace and seating area that my cold pals took advantage of. I strolled around the room noting another wall had large windows showcasing “The Hospitality Center” – that many guests were headed to for a party, a wall of wine bottles, another wall with gifts, and a display of wine glasses with selections of herbs, chocolate, coffee, spices and fruit meant to help educate tasters on the different aromas and flavors used to describe wine.
I felt that I had entered a very large classroom. Especially when I noted a second story that looked down on the first, akin to an observation floor.
Then my self-guided tour ended when I saw a young, healthy, vibrant, hurried woman striding purposely our way.
Amanda, a UC Davis grad and a school teacher in a former life, asked us to follow her car, yellow Volkswagen Beetle, as she slowly led our cars to the winery we were to visit.
Along the paved road we saw a couple of manmade irrigation pools and noticed that most of the vines we saw were still in cartons. Once at the main building, Amanda explained that Mr. and Mrs. Niner, owners of the winery, were going to be receiving their LEED (Leadership in Energy and Environmental Design) certification in silver, hopefully by the spring. (Learn more about LEED here.)
Amanda then brought us inside, past her office, and the lab where she tastes wine with her assistant winemaker and enologist, “It’s the three” of them that are making the decisions on the wine.
Now, this is the part of the tour where Amanda tried not to loose us, figuratively and literally.
The “winery” is huge. It has a “multi-level” set up, where the juice drops down from the top tier, mostly only employing “gravity”, passes through many processes including de-stemming and sorting, and finally into the many waiting stainless steel tanks.
Amanda told us about the winery’s construction – the 14 inch thick walls made with foam and concrete keeping the room at the necessary 57 degrees, her choice in squat tanks for reds and tall for whites, and a woman’s bathroom on either side of the floor as the length was too far for her to sprint.
And, the tanks in a circle, as opposed to up against a wall, allowed all of the workers quick and efficient access. All innovations that even her teachers at US Davis would be surprised that she had employed, at great cost and benefit, for Niner Wines.
Amanda, in constant movement to match her constant speech, said, “It’s my OCD, or anal compulsiveness, that helps with the winemaking – so the fruit ‘shows itself.’”
At the end of the tour, which ran long for the obvious reasons – so much to see and learn – unfortunately our group had to race through the tasting to make it to our next scheduled stop! I noted that none of the wines were over $28 – most hovered around the $25 range – and the 07 Bootjack Ranch Cabernet Sauvignon was very good. The entire lineup, from white to red to olive oil can be seen here.
Wine News: Circle of Hope has been handed the Vine 2 Wine event from the Betty Ferguson Foundation. What does that mean? The event stays in Santa Clarita, benefits a new non-profit, and they made me their Wine Genie – so I’ll keep you informed! Save the date: June 12!
Jason Park, of Maru Sushi, is having a fundraiser for relief in Japan at the restaurant on 3/22, beginning at 5:30. I’ll be there! 661-290-2595
Cass Dinner at Salt Creek Grill is 3/31. Will I see you there I hope? 661-222-9999.
Yours, in wine and out,
Eve Bushman- Commentary
Eve Bushman is a local writer that specializes in writing about wine. You can find great articles by Eve on her blog at http://www.evewine101.blogspot.com or email her at [email protected]. Her commentaries represent her own opinions and not necessarily the views of any organization she may be affiliated with or those of the West Ranch Beacon. Eve also writes at http://scvelitemagazine.com and you can follow Eve’s Wine 101 on Facebook and Twitter!