Wine Tasting at the Piru Inn

The fourth in a series of monthly (or near monthly) tasting events, this one featured eight (!) wines, curated by the Inn’s owner, Ken Wiseman, who also owns 300 vines near the Newhall Mansion, and by General Manager Rick McDaniel, a level 2 somme with an impressive history in the hospitality industry.

“Ladies, gentlemen, start your palates.”

The featured wines.

The wines represented some of the Central Coast’s most lovely, approachable, and unpretentious selections. All are produced with a light touch — these are meant to be refreshing and easy-drinking. You’ll find restrained uses of oak (which can read as bitter to some) and a focus on primary (fruit) aromas. Even the Cabernet Franc and Merlot are made in restrained styles without sacrificing any of the varietals’ signature characteristics.

Oh, and did I mention the tasting is totally free? As in, gratis. As in, save your money for any bottles you might want to buy. Taster pours are generous without being overly indulgent, and you’re welcome to revisit any ones you like, as much as you like.

For this event, Rick gave the notes for each wine, with Ken chiming in to talk about his own. And they have mastered the art of a hosted tasting. I’ll give you some context for what I mean. Dale, our respective families, and I were once subjected to overly long and technical explanations at a tasting room in Oregon. (I’ll refrain from naming the tasting room, as Dale and I have otherwise had good experiences with this particular—highly regarded—winery.) The lecture about the traditional method of making sparkling wines was nothing more than a refresher of my WSET 3 coursework — and utterly, skull-crushingly dull for those who just wanted to taste wine, for the love of God, just stop and let us enjoy the wine!

At the Piru Inn, there are no skull-crushing lectures. Rick and Ken give general notes, including the “Three V’s”: vintage, vineyard, and varietal. They provide background for each winery. And then they leave you to it. No sermons, no WSET exam prep. No wine snobbery. We had ample time to explore the wines and socialize, while Rick, Ken, and his wife, Betty-Lou, circulated among the tables, chatting with their guests. Their serving staff, including Anna and Maria, kept the wines flowing. We adore these two young women, by the way. Without them, the Inn would lose much of its spirited charm and warmth. They’re a perfect complement to Rick’s energy and hospitality.

Also on hand were a selection of cheeses, nuts, jams, crostinis, and appetizers courtesy of the kitchen (in this case, delightful chicken-topped tostadas, each one about the size of a nickel). The cheeses were excellent and paired well with the various wines.

Red Engine Brewing

And if wine and snacks weren’t enough for you, Red Engine Brewing (based in Fillmore) shared selections of their beers—lagers, blonde ales, and at least one stout — all well-rounded and balanced, with sweeter aromas and lighter textures. No malt bombs to be found. Dale and I chatted briefly with their founder, Preston Andreini, who is also a Fire Captain with the Ventura City Fire Department. Red Engine allows him to pursue his passion for brewing and beer while honoring the service of all firefighters. Dale and I have since visited Red Engine and were amazed not only by its selection of beers and its delicious pizzas, but by its vibe —warm, fun, and inviting. It felt as much like a community center as it did a brewery. Check them out if you get the chance!

Red Engine Brewing’s founder and brewer, Preston, mugs for the camera while obliging a guest with a pour.

If you happen to bring your appetite to a future tasting, the Inn’s kitchen opens for dinner right after the wine tasting, so stick around and indulge. (The aromas coming from the kitchen were absolutely mouth-watering.) The next wine tasting is set for June 7. And be sure to check out my previous review for more details about the Inn.

The Lineup

1. Heritage Valley “Summer Breeze” Rosé: This Malbec and Sangiovese blend is sourced from Ken’s vineyards, and represents the best wine to emerge from the Santa Clara River Valley to date. Selections from other area wineries have been sadly lackluster or just downright terrible. This rosé, though, is light, refreshing, and creamy, without being cloyingly sweet, and would make a lovely accompaniment to a summer picnic.
   
   Ken said he’s working on the copyright for his Heritage Valley label, although he’s not sure he’ll keep pursuing the name. Apparently, there’s a new push to change the region’s name back to the “Santa Clara River Valley.” I hope he can keep the “Heritage Valley” name for his wines. If nothing else, each bottle will become a time capsule of sorts, with the name serving as a hat tip to regional history.
   
   Ken also mentioned that he will soon be planting some Napa Cabernet Sauvignon, and we can’t wait to see what it yields.

2. Heritage Valley “Mountain Reign” Sauvignon Blanc. Nicely balanced between fruit aromas and the varietal’s signature herbaceous (grassy/hay) quality.

3. Doctor’s Orders Muscat. Produced by the owners of Santa Paula’s Fermentation House (formerly Anna’s Cider), with a focus on sustainable winemaking, this light-bodied take on a sweet wine features citrus blossom, orange, honey, a distinctive minerality, and just the barest hints of oak aging.

4. Iconoclast Chardonnay. This Santa Rita Hills wine holds back on the oak, letting the fruit aromas shine.

5. Laetitia Estate Pinot Noir. Part of the Arroyo Grande Valley AVA in San Luis Obispo County, Laetitia is a popular and well-regarded winery, originally founded as a French Champagne house. Forty-plus years later, it maintains a tradition of producing Burgundy-style wines. This estate Pinot has just the right amount of depth, with red-fruit aromas balanced by some earthier notes. Our “chimmelier” (Chihuahua + sommelier), Ruby, gave this one a 12 lick rating. Pretty high praise for a picky pooper.*

6. Doctor’s Orders Grenache. With its pretty floral and fruit-forward (strawberry) character, it’s been one of the more popular wines at the Fermentation House tasting room.

7. Heritage Valley Sangiovese. Also sourced from Ken’s vineyard and featuring floral, smoky, and spicy notes. Chimmelier lick rating: 10. A solid wine.

8. The Naturalist Cabernet Franc. Originally called Casa Barranca, The Naturalist produces organic, low-sulfite, histamine-free wines and was the first certified organic producer in the Santa Barbara region. We enjoyed this perfect, down-home-plate Cabernet Franc with just the right touch of distinctive eucalyptus. The Naturalist would be a good option for anyone prone to allergies and/or wine headaches.

9. The Naturalist Merlot. I have to admit, this one snuck up on me. (Maybe because I was already seven wines in.) I wasn’t sure about it at first, but after giving it time to open up, it didn’t disappoint with Merlot’s signature dark berry and chocolate notes and smooth texture.

*The “Chimmelier lick rating” is our playful poke at wine rating systems. It’s in no way intended to demean the wines themselves.