SeaGlass

A perfect summer evening kicks off with a glass of Seaglass Sauvignon Blanc. It’s fresh, a bit tart and loaded with lemon, lime, pear, gooseberries, and even fresh-cut grass. The secret to the flavors is the terroir of the Los Alamos Vineyard in Santa Barbara County. Sandy soils radiate warmth, precipitating early bud break, while cool fogs and ocean breezes stretch out the ripening process. These conditions allow grapes to develop a wonderful balance of acidity, flavor, and minerality. Cold primary fermentation and no malolactic fermentation keep the delicate flavors forward, fresh, and crisp, and the affordable price makes enjoying a bottle easy on any occasion. Pair this wine with crab cakes, scallops, or seafood pasta for a lively lunch.

Whether bone-dry or unctuously sweet, Riesling has so much we look for in fine wine: it ages well, it pairs well with food, and it’s tasty. Riesling can be enjoyed as an aperitif or as a dinner wine – especially a fine Japanese meal. Besides sparkling wine and Japan’s own Koshu, it’s hard to think of a better wine to accompany sushi, sashimi, tempura, or shabu-shabu. Seaglass Riesling comes from cool vineyards in Monterey and Santa Barbara counties, where the coastal breezes and low rainfall encourage the grapes to develop the aromatics, vibrance and minerality we look for in a Riesling. The distinctive blue glass bottle signals a casual spirit, but this wine will add a refreshing dimension not only to Japanese cuisine but also to spicy Asian or Latin dishes, smoked salmon, or lobster salad.

A beautiful expression of the cool coastal terroir of Monterrey County, this crisp, fresh, pale pink rosé is made from 53% Grenache, 23% Pinot Noir, 19% Syrah, and 5% Viognier. The affordable price might convince you to stock up and serve all summer long. Following a gentle crushing and brief maceration, the grapes aren’t pressed but simply drained of lightly-colored juice, which goes into stainless steel tanks for fermentation at cold temperatures without malolactic fermentation. The result is a delicate wine that balances ripe cherry and raspberry flavors with acidity for a crisp, clean finish. Around 13% in alcohol, this vibrant wine provides a perfect accompaniment to such light summer appetizers as prosciutto with melon, crab salad, mussels, or crab cakes with spicy aioli.  

While the Central Coast appellation may conjure a vision of vineyards shrouded in fog, in fact, much of the region is blessed with a Mediterranean climate that’s warm and dry yet moderated by the nearby Pacific Ocean. In the warmer areas, such as around Paso Robles, a reputation has been growing for Rhone, Italian, Spanish, and even Portuguese grape varieties. Nevertheless, Cabernet is the most widely-planted variety. Well-drained gravelly and loamy soils provide Cabernet with great concentration, and the region’s long growing season and dry climate mean that rain rarely spoils the harvest of this late-ripening variety. The Seaglass approach to making Cabernet is to preserve the rich flavor and bright acidity of the fruit. This means fermentation in stainless steel tanks, followed by aging in French and American oak barrels. At 13.5% ABV, this wine packs less of a punch than most California Cabs, making it easy to enjoy with a wider variety of lunch and dinner meals. Decant this wine for an hour or so and note how the plum and cherry fruit and notes of spice develop in the glass. It’s a much more complex wine than the affordable price would suggest!

Balanced acidity, modestly sweet fruit, earthy notes, and excellent structure. It’s what we look for in red Burgundy and what we can find in Santa Barbara Pinot Noir. Seaglass Pinot Noir is sourced primarily from the Los Alamos Vineyard, one of the oldest vineyards in Santa Barbara County that also supplies fruit to such illustrious producers as Au Bon Climat. It’s an area of rolling hills, where the valleys run east to west, funneling the ocean fog and breezes many kilometers inland. Grapes develop bright flavors as they ripen slowly; they also begin ripening early because the sandy soils radiate warmth. Seaglass has produced an elegant, light-bodied Pinot Noir that shows plenty of bright red fruit character without heaviness or excessive alcohol. Mild cheeses, grilled salmon or lamb would pair well with Seaglass Pinot Noir.