Sanford Winery Press Packet

HINKLE'S BUILD-A-STORY PRESS KIT

SANFORD WINERY 7250 Santa Rosa Road, Buellton CA 93427 e:sanford press

Phone 805.688.3300/800.426.9463 (Calif.) Fax 805.688.7381 E-mail sanford@silicon.com

OVERVIEW Richard Sanford is known for his quietly thoughtful approach to environmental issues, to building a winery that looks as if it has been one with the land for eons, and to matching grape variety to terroir, working for flavor maturity over mere ripeness and letting the grape retain its integrity and identity through minimalist fermentation and aging. The same Taoist philosophy that informs his life shows through in this primal process that is properly called winegrowing.

THE PRINCIPALS

RICHARD SANFORD, Partner: born March 1941; UC Santa Barbara; UC Berkeley, BA geography/geology 1965; Officer Candidate School, US Navy; navigator, Navy destroyer, Viet Nam 1965-1968; video communications business, Santa Barbara; established Sanford & Benedict Vineyard 1971 with botanist Michael Benedict. “After studying the climate and enological practices of Burgundy—and tramping up and down California studying climates and temperature records back to the turn-of-the-century, along with soils—I was convinced that the westernmost aspect of the Santa Ynez Valley offered the closest parallel to Burgundy. America’s only true transverse east-west viticultural valley—open to the cooling fog and wind from the Pacific—offers a long, even growing season that allows Pinot Noir to fully develop mature flavors.” Former pilot (used to commute from Santa Barbara to winery); former yacht racer (once had a business delivering yachts to their new owners – “I’ve sailed to Hawaii seven times, and once to Tahiti”). Hobbies: skiing and camping. Co-founder American Institute of Wine and Food. Active in Santa Barbara Museum of Art and Santa Barbara Museum of Natural History.

THEKLA B. SANFORD, Partner: born 3 November 1946; raised 30 miles west of Milwaukee, Wisconsin (family closely connected to Jos. Schlitz Brewery); Westover High School 1964 (Middleburry, Conn.); University of Arizona BFA 1968 (art history/languages [Spanish and Italian]); moved to Santa Barbara 1976, met Richard (“an extremely nice person, gentle, kind and interesting”); loves travel, and collecting southwest Indian art and regional Mexican art (displayed at home and winery); helped found American Institute of Wine & Food (“I’m still involved. We’ve made a lot of great contacts and a lot of good friends.”). Helped start Women’s Environmental Watch (“a watchdog ground that started by fighting night light pollution. We don’t want the Santa Ynez Valley to turn into another LA basin.”) Daughter: Blakeney.

BRUNO D’ALFONSO, Winemaker: born 2 May 1953; raised Glendale, Calif.; father, tool maker, immigrated from Abruzzo, Italy; Pater Noster High School 1971; Glendale Junior College (“four years, I was in no hurry!”); BA soil science, Cal Poly, San Luis Obispo 1976 (“I wanted to go into the forest service”); UC Davis enology 1980; assistant winemaker, Edna Valley Winery 1980; 1983 to Sanford; 1993 made partner. Hobbies: cooking and entertaining, “and fishing, when I can find the time.” Life partner: Kris Curran, winemaker Sea Smoke (near Lompoc), who has two horses and two German shepherds.

G. STEWART FRIES, Director of Finance/Administration: born 18 April 1949 Deadwood, SD; raised Rock Springs, WY; Rock Springs High School 1967; US Navy submariner 10 years (despite being dropped from the program twice for deafness in one ear); BA (summacum laude) Arizona State, criminal justice Dec. 1980; worked as paralegal, then office manager for Fred Furth (first in law office, then at Furth’s Chalk Hill Winery); joined Sanford 1998 (“I loved Richard’s Pinot Noirs, I love his gentlemanly nature, and I really respect the way he trusts people, personally and professionally”); chairman, Solvang Board of Architectural Review; treasurer, president, Rotary Club; president board of endowment St. Mark’s Episcopal Church; sings bass in St. Mark’s choir; member Solvang Vikings (philanthropic group that helps underprivileged get medical attention); started Santa Barbara County Winery Financial Managers group (“there was no centralized shipping facility here”); lives in Solvang with wife Lynne. Two children (Carrie and Matthew). Hobbies: reading, films, playing guitar, writing poetry.

THOMAS PRENDIVILLE, Director Sales/Marketing: born 6 Sept. 1957 San Diego; raised Orange County; Webb School for Boys 1976; BA UC Santa Barbara, business economics, 1981; MBA Drucker School of Management/Claremont University, 1983; commercial banking 15 years, specializing in vineyard/winery loans (“farmers were often the most sophisticated people I dealt with”); joined Sanford in June1998 (“Richard had been a bank client, I liked the way he backed up his environmental views with his checkbook, and I had developed a love of fine Champagne—Veuve Clicquot—and fine wines”); lives Santa Barbara with wife Sheila, an art history buff, and teen daughter Elizabeth.

THE VINEYARDS (all organically farmed)

Rancho El Jabali (5 miles west of 101): 738-acre ranch, once part of the Santa Rosa Land Grant (part of more than 15,525 acres ceded to ex-corporal Francisco Cota in 1839 & 1845); 7 acres planted (half Chardonnay, half Pinot Noir); Mocho silty clay-loam, cobblestones, limestone and silica chert;

La Rinconada Vineyard (10 miles west of 101): 450-acre [???} ranch; 130 acres planted (CH 60, PN 60, SB 10); 7 Pinot Noir clones (focus on Dijon clones 667 & 777); Sta. Lucia shaly clay-loam, Ballard fine sandy-loam; Mocho loam soils.

Rancho La Viña(11 miles west of 101): 2800-acre leased ranch; 100 acres of Pinot Noir planted in 2001 at western end of Santa Ynez Valley (Sta. Rita AVA); Gazos clay-loam, Ballard fine sandy-loam, Sta. Lucia shaly clay-loam.

Sanford & Benedict Vineyard (Talinda Oaks Ranch, 9 miles west of 101); 500-acre ranch owned by Robert & Janice Atkin, managed by Sanford Winery; 135 acres planted (PN 68, CH 52, Viognier 7, Pinot Grigio 5, Gewurztraminer 3); Pinot Noir is Mt. Eden clone; Botella clay-loam, Ballard fine sandy-loam, Sta. Lucia shaly clay-loam.

THE WINES

CHARDONNAY Santa Barbara County: grown at Sanford ranches, Bien Nacido Vineyard; barrel-fermented in 25% new, 60-gallon French oak; aged sur lie 8-10 months in French oak barrels. Typical flavor characteristics: pear, pineapple, mango, lime, lemon and anise. (Note: We employ a wide range of coopers in our barrel selection.)

CHARDONNAY ESTATE: grown Sanford & Benedict Vineyard; barrel fermented in new French oak; no malolactic fermentation; 9 months barrel age (no sur lie). Typical flavors: strong sandstone-mineral content, with brisk lime, lemon and tangerine; creamy texture.

CHARDONNAY BARREL SELECT: grown at Sanford ranches, Bien Nacido; barrel fermented in new French oak; aged sur lie 16-18 months; not filtered. Typical flavors: vanilla, cream, sweet butter, honeydew melon, ripe pear, lime zest, hazelnut.

SAUVIGNON BLANC: grown at Ventana and Zabala Vineyards; barrel-fermented in 25% new American oak; aged sur lie 6-8 months in barrel; Typical flavors: lemon, herbs, green olive, jalapeno pepper, mineral underlay.

PINOT NOIR – VIN GRIS: grown Bien Nacido Vineyard; dry, barrel-fermented blanc de noir; aged 4-6 months in oak. Flavor characteristics: fresh strawberry and raspberry, a hint of leather.

PINOT NOIR Santa Barbara County: grown Sanford ranches, Bien Nacido; fermentation in open top stainless steel; aged 14 months in French oak (25% new); not filtered. Flavors: black cherry, strawberry, cola, sweet leather.

PINOT NOIR BARREL SELECT – Sanford & Benedict Vineyard: open top fermentation; aged 18 months in all new French oak; not filtered. Flavors: black cherry, black currant; dense leather, earthy.

PINOT NOIR BARREL SELECT – La Rinconada Vineyard: open top fermentation; aged 18 months in new French oak; not filtered. Flavors: blackberry, black cherry, rose petal, sandalwood spice.

THE WINERY

Ten miles west of Highway 101 at La Rinconada Vineyard; made of 100,000 hand-made adobe sand-clay bricks; locally-quarried dolomite/sandstone stem wall; exposed, first-growth Douglas fir truss beams—recycled timbers—up to 80-feet long from 1912 Klickitat, Washington saw mill; gravity racking system—“the missile silo”—for more gentle handling of wine; extra-large clay terra cotta roof tiles, made in Mexico. Richard: “Adobe can be carved. It is sensuous, malleable, free-form. It insulates naturally and it fits harmoniously, elegantly into the environment.” In the courtyard, a pensive Buddha faces his serene local counterpart, the Virgin of Guadalupe. Richard: “They acknowledge of our spiritual connection to nature and our employees, who worked honorably to bring this long-time dream to fruition.”

(Buellton is one hour’s drive north of Santa Barbara, 150 miles north of Los Angeles, 300 miles south of San Francisco.)

THE TASTING ROOM

Located at Rancho El Jabali, open 11-4 daily. Please do not feed Luna, our official winery dog. She’s trying to keep to a healthy weight.

APPELLATION Sta. RITA HILLS

Recognized as an official “American Viticultural Area” (AVA) 30 May 2001; western edge of Santa Ynez Valley AVA; known for Pacific-cooled climate ideal for world-class Pinot Noir and Chardonnay; 100 square miles extending from 4 miles west of Highway 101 (at Buellton) to about 2 miles east of Lompoc on both sides of Santa Ynez River; north boundary is south-facing slope of Purisima Hills; south boundary is north-facing slopes of Santa Rosa Hills; distinctive for east-west hills that remain open to oceanic influence that lengthens growing season, limits yields, and allows fruit-enhancing acid retention in mature grapes.

THE LABELS

Botanical paintings by renowned artist Sebastian Titus, used since Sanford’s first bottling in 1981. A colorful, authentically-rendered, new flower for each varietal, each vintage, the canon now includes now more than 60 original paintings. Richard: “When we first started the winery, I was looking for a visual image that supported the quality of the wines, raising both wine and art to an equal footing. I felt that the notion of using wildflowers would show our respect for our soils, our land.” Thekla: “My interest in art and native flora, plus our friendship with and respect for Sebastian’s work, made the choice a natural one.” Sebastian Titus: “Richard and Thekla’s respect for nature, their commitment to organic farming and sustainable agriculture—coupled with their dedication to quality winemaking—makes them a pleasure to work with.”

CHRONOLOGY

1970 Richard and Michael purchase vine cuttings and establish nursery in Santa Ynez Valley

1971 planting of Sanford & Benedict Vineyard begin, 9 miles west of Buellton

1975 non-commercial wine produced in cave under house

1976 winery bonded; first Sanford & Benedict wines produced in former hay barn, floored with flagstone and gravel; Richard meetsThekla Brumder

1978 Richard and Thekla marry in Cholula, Mexico

1979 (January) Blakeney born

1980 ownership split, Michael Benedict and partners retain vineyard

1981 Richard & Thekla establish Sanford Winery; production at Edna Valley Winery facilities

1982 Rancho El Jabali (Spanish for “wild boar”) purchased, 5 miles west of Buellton

1983 production moved to Buellton industrial complex; Bruno D’Alfonso hired as winemaker

1987 production reaches 25K cases

1990 August: Robert & Janice Atkin (London) purchase Sanford & Benedict Vineyard; Richard Sanford to manage vineyard, purchase fruit; ranch named Talinda Oaks (for Atkin kids); winery partnership includes the Sanfords, the Atkins, and Bob Kitter (former CEO Borden; former CEO DuraCel)

1993 Bruno becomes partner in winery; production reaches 30K cases (Chardonnay 20K, SB 5K, PN 4K, PN Vin Gris 1K)

1999 work begins on adobe winery, 100,000 adobe bricks hand-crafted on-site

2000 production reaches 40K cases (Chardonnay 22K, SB 7K, PN 10K, PN Vin Gris 1.3K)

2001 first crush at new adobe winery at La Rinconada Vineyard

QUOTES FROM RICHARD SANFORD

Richard on Tai Chi: “Breathing technique is important, for flexibility, for strength, for an organic unity that is vital to our existence. It also helps to remind ourselves that we don’t know what we don’t know—we’re still learning, if we’re aware.”

Richard on organic farming: “I find the earth and its soils healing—driving a tractor in a vineyard is almost a spiritual experience—and I appreciate the sweat equity we’ve built here. The fact that we’ve become ‘certified organic’ is not as important as the fact that we have actually been doing it, in the vineyard. The interesting thing is that, once you get away from the herbicides and the pesticides, it is as if the vineyard has returned itself to life. It’s a regeneration, of a sort. Where there was silence, now there is noise. Where the vineyard looked like a still-life, now there is movement, the scurrying of insects, birds, small animals. The earth is breathing again, and we’re living in harmony with nature.”

Richard on the absence of a façade on the winery: “Our winery looks like what it is. Everything is exposed. We’re not façade people. We wanted the integrity of the materials and our respect for the craftsmanship to show. What you see is what it is. The exposed beams and adobe walls are an honest expression of what we do. We grow grapes. We keep our crop levels low that that those grapes will maintain their distinctiveness, their personality on through the process and into the bottle and glass. We’re tied irrevocably to the earth.”

Richard on oak preservation: “We’ve set aside a good portion of our properties as oak preserve. Allowing nature to express itself is an antidote to civilization, it reminds us of where we came from. Toaism emphasizes simplicity, stressing that life should flow like water, which finds ways around obstacles once its course is determined. That helps us keep a sense of balance in our lives. That’s why we spoke out when a nearby winery bulldozed nearly 900 mature oak trees. That’s also why we are working closely with a predatory bird research group that is developing a peregrine falcon release site at La Rinconada. So far, they’ve released nearly three dozen peregrines each of the last three years, and they take up residence in the cliffs and help keep our vineyards starling free.”

Thekla on living in the country: “I was raised in a house on a lake. My grandparents had a dairy and I was used to eating fresh vegetables and freshly butchered chicken. One of my absolute goals in life—along with learning to speak Spanish better and continuing to explore the world through travel—was to live in the country, on a ranch. We grow lots of peppers, tomatoes and eggplant in the garden here. Our garden: that’s where we learned that our soils were much healthier without chemicals. We took it from the garden to the vineyards. That way, maybe we can preserve farming here for generations to come, leaving the place better than we found it. That was the philosophy I was taught camping, as a kid. It’s the right way.”

Bruno on “missile silo” racking: “When you rack wine, you want to do so as gently as possible. We can hydraulically raise these racking tanks three stories, then drain them by gravity—gently, subtly—to retain maximum fruit identity.”

Bruno on the craft of winemaking: “People tend to make too much of the craft of winemaking, resulting in mystery and intimidation. My desire is to make a product that has a definitive, expansive style that will appeal a wide range of consumers, a wine that even the uninitiated can appreciate.”

Bruno on learning from the late Richard Graff: “Dick taught me to make wine the ‘Chalone Way.’ That meant, in order to make the perfect wine, you first had to learn how to clean a barrel perfectly. Here, I have great support from Richard, who trusts people to do things, and do them right. I have carte blanche to craft and create great wines, without battles, without egos getting in the way. Nothing gets in the way of the ‘flow.’ It’s perfect.”

Thomas on the move from banking to wine: “As I banker, I looked for three things to assure a loan: receivables, inventory and capital improvements. A good winery would have all three of those. I also liked how vertically integrated wine could be, from farming to manufacture, from wholesale and retail sales to hospitality and export. When we were investigating Richard’s loan for El Jabali, I was terrifically impressed at the thought and planning he was putting into a water system that was going to have real long term value. But what really got me to wanting to move to the country, though, was a radio report I heard one day, while driving The 210. They were saying that, in autopsies of seven year old kids, killed in auto accidents, they found permanent lung damage in eighty percent! My daughter was about that age, then, so I figured it was time to move.”