Issue link: http://digital.copcomm.com/i/118688
restaurants in New York and Los Angeles. Pippig's wines are not labeled by varietal, but instead named for their innate personalities. In the winery, each barrel sports a tag with a unique name; the 2012 vintage barrels are named for small towns in West Texas and New Mexico, American generals and Alpine peaks. For Pippig, giving something a name immediately gives it a personality and something that he can connect to. "At some point, I taste these barrels without any preconceived ideas. It's more about what I taste than what I think I'm tasting," Pippig says. The final blends are collections of flavors and textures, which results in new blends, new names and new artwork In the Zone (left to right): Casey Albies, local wine enthusiast; Aaron Walker, winemaker for every year. "The quality should Pali Wine Co.; Michael Trupiano, Wine Director always be consistent," Pippig explains, "but the experience at San Ysidro Ranch; Brandon Bidwell, Wine should always be different." Director at The Wine Cask. As vineyards and wineries continue to sprout across northern in the Funk Zone, Sanguis embodies Santa Barbara County, there's no the spirit of the area—transforming an industrial setting for a new creative doubt that more wineries will expand into Santa Barbara—driving curious use. Like Walker and Kunin, this locals and tourists deeper into the couple's love affair with wine began city's wine culture. while the duo worked in high-end Michelle's Other Notables in the Funk Zone Municipal Winemakers — Despite their traditional winemaking background, Municipal Winemakers push the boundaries of creativity and strive to make wines that are both interesting and delicious. Whitcraft Winery — Whitcraft produces Burgundian varietals and Syrah from only the most reputable vineyards on the West Coast, and allows the expression of the vineyards to shine by using a minimalist approach in the winery. Jaffurs Wine Cellars — One of the original Rhône Rangers, Craig Jaffurs has been producing critically acclaimed Rhône varietals from Santa Barbara County since 1994. Carr Winery — Vineyard manager and winemaker, Ryan Carr, focuses on small lot Pinot Noir from the Sta. Rita Hills along with a few other varietals, including Pinot Gris and Cabernet Franc. Santa Barbara Winery — Established in 1962, Santa Barbara Winery is the oldest winery in the county, and the first to open a tasting room in the Funk Zone. THE WINES Pali Wine Co. 2011 Pinot Noir , "Huntington," Santa Barbara County ($22.50) Few wineries can produce an affordable Pinot Noir that still tastes like Pinot Noir, but Pali has succeeded in cornering that market. A blend of 100% Pinot Noir from the Santa Maria Valley and Sta. Rita Hills, the wine is aged for 10 months in 100% French oak, 25% new. The aromatics are earthy, and the palate is soft and elegant, opening with lush raspberry fruit and black tea on the finish. 1,000 cases produced. Kunin 2011 "Pape Star ," Central Coast ($25) At a tasting for one of the premier importers of Châteauneufdu-Pape, Kunin thought to himself, "God, these wines are good . . . why couldn't we make wines like this here?" Well, obviously it can be done, and this wine is the epitome of what Southern Rhône blends are about—delicious, food friendly and affordable. The fresh-baked aroma of rhubarb pie on the nose plays a fresh dichotomy to the earthy fruit flavors on the palate. Dark cherry and blackberry center around a backbone of subtle tannins and mouthwatering acidity. 900 cases produced. Sanguis 2009 "Gravity," Santa Barbara County ($70) A blend of Syrah and Cabernet Sauvignon, which, according to Pippig, "are both, by their nature, brooding and serious. The " wine also has a touch of Roussanne and Viognier, which boost the aromatics, allowing the wine to speak. The wine displays a tapestry of complex spice, dark plum jam, hints of white pepper, anise and maté tea. A powerful beauty that speaks to the vintage. 150 cases produced. april 2013 / the tasting panel / 121