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...
1 Comment
Janice Seals
8/10/2017 08:55:38 am
This site is so beautiful and professionally done it makes me want to go - now - and try some new wines.
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