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A frost on the Central Coast cut crop
yields in 2011, lending concentration to
this surprisingly complex Grenache.
What You Need To Know
Curt Schalchlin fashions whatever wines he likes under his small
Sans Liege label, which he translates roughly as “without
allegiance.” Schalchlin worked as an unpaid “cellar rat” in Santa
Barbara County for years, shadowing winemakers he admired and
doing grunt work such as hauling hoses and cleaning tanks.
In 2003 he made his first barrel of wine; the next year he made
a few more, all from Rhône varietals. A decade in, Schalchlin’s
still fashioning tiny lots of Rhône-inspired reds and whites,
sourced from superb coastal sites, and still doing all the grunt
work himself. His entry-level Grenache blends fruit from three
vineyards; its dusty plum flavors offer surprising complexity for
Fresh raspberry, cherry and
and white pepper flavors
with a minerally edge.
Decant and serve at cellar
should be cool to touch.
Poultry and game birds, pork.