Issue link: http://digital.copcomm.com/i/522996
{ SOMMjournal.com } 73 to 75% grades), owned by winemaker/grower Mike Sinor of Sinor-LaVallee. Bassi is one of several SLO vineyards located so close to the coast that if falls outside the western boundaries of Edna Valley. This is cold-climate winegrowing, although an even bigger factor may be its minimal-vigor, moon-dusty, white sandstone soil (falling in the Pismo Complex). According to Sinor, "We grow in a climate similar to other parts of SLO, but in a different soil, which gives its own, definitive expression to the wines." One of our group, Fred Dame, MS, of VP/American Wine & Spirit's Prestige Accounts division, could not get over Sinor's densely compact, sharp yet sinewy, wildly earthy/organic toned Sinor- LaVallee 2013 San Luis Obispo Syrah, saying, "The savory black cherry concentration of this wine may be unique, but this is classic cool-climate Syrah." The Bassi Ranch–grown Sinor-LaVallee 2013 San Luis Obispo Albariño, which saw partial (10%) skin contact fermentation, also drew praise for is scintillating lemon zest, fleshy viscosity, and nectarine/peach perfume. At our next stop, in the nearby Gardens of Avila, The Cliffs Resort's Chef Gregg Wangard prepared four different types of Pacific Grove oysters from nearby Morro Bay to illustrate the culinary culture of regional seafoods and high-acid wines that has come to be associated with San Luis Obispo. No exag- geration: Outstanding wines like the tart yet creamy textured, apple/pear nuanced Tangent 2013 Paragon Vineyard Edna Valley Grenache Blanc, and a flowery, silky, zesty Sextant 2013 See Canyon Albariño (from another off-coast vineyard near Avila Beach), proved to be absolute revelations with Chef Wangard's oysters in cucumber-melon mignonette as well as in fresh seaweed–yuzu vinaigrette. Mike Sinor, owner/grower/wine- maker of Sinor-LaVallee Wines, presenting his wines on one of the summits in his Avila Beach vineyard estate, Bassi Ranch.