Storrs Winery, Santa Cruz ...the classics and beyond

My visit to Storrs coincided with another sweep of the winter storms. So unlike other visits—standing room only—this visit was a bit quieter, giving me a chance to savor more wines and discover more of the Storrs narrative. Stephan and Pamela both studied winemaking at UC Davis. They have roots and history in their relationship with each other and with other grape growers in the Santa Cruz Mountains.

The guiding thread to Storrs is their attention to details without taking short cuts. The care put into their vineyards produces a better wine: via dry farming, mulching with grape solids, as well as organic and biodynamic farming. What happens off season also benefits the vineyard. Bell beans and barley are planted as a ground cover crop in the vineyard. Sheep are brought in to feast on the greens and leave their own nourishment to the land.

Wines are made on the premises of their Santa Cruz tasting room. But be on the look out for Storrs' new production facility (currently under construction) in Pleasant Valley, Corralitos. They are hoping to offer tastings and tours on site.

That Storrs can produce a such wide variety of wines in their small space with such layers of flavor is an art. Chardonnay and Pinot Noir are their flagship/large production wines. Their other wines are small lot/specialty wines such as 2014 Central Coast Zinfandel, the 2013 BXR, etc...

• Storrs' tasting room is one of few in Santa Cruz that are open daily. The owners are there daily and the staff is friendly, engaging in wine conversation.
• Great location, and easy access. Especially for out of town visitors. The tasting room is located in the Sash Mill center, right off River St., at Highways 1, 17, and 9.

• Wine purchases: at the Santa Cruz tasting room, online, or through their Vin Express Wine Club. Club members get reserved access to Storrs' specialty small lot wines.
  

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• 2015 Chardonnay: Double gold metal, 2017 San Francisco Chronicle Wine Comp. Light straw in color. 10 months French oak (more neutral.) Light oaky flavor; Burgundian style, pleasing mineral and citrus on the palate. 35% malolactic fermentation, giving the wine a lovely gently-browned-butter and pear nose and slightly creamy mouth feel; without heading the Chardonnay into butterscotch-land.
• 2012 Viento Vineyard White Riesling: Very dry (which I love,) refreshing with soft grapefruit in the tasting. A fab wine for Bay Area style dishes.
• 2009 Late Harvest Zinfandel, Lion Oaks Vineyard: this is a nod towards a luxurious wine, vs. a heavy port style wine. A must try—especially with dark chocolate! A good balance between being a sweet/dessert wine, but not being a sugar bomb. Still offers a pleasing balance of tannins, soft oak, and a bit of tartness from the berry essence.