Grimm’s Bluff Vineyard, Happy Canyon of Santa Barbara

looking into Grimm’s Bluff Vineyard & olive grove from the hilltop above, Nov 2014

Before he and his wife Aurora planted it, “this was all native grasses,” Rick Grimm tells me as I step onto their ranch, Grimm’s Bluff. Grimm’s Bluff stands at the southern most boundary of the Happy Canyon of Santa Barbara AVA in Santa Ynez Valley. At 859 ft, the property lifts above the Santa Ynez River to the south, the rest cupped by the rolling hills of Happy Canyon.

We pass a large-ish personal garden as we head towards the vineyard. It looks to be a mix of flowers, and vegetables — aesthetic and produce plantings. A comical mix of spotted hens cluck after us briefly as we walk but stop before we reach the vines.

Establishing a New Vineyard

“We knew what type of wine we liked,” Rick Grimm explains, “but not how to grow it.” Happy Canyon itself proves one of the younger zones for vines in the county and includes an array of aspects, and elevations thanks to the varied hills and peaks that surround the canyon. Prior to establishing their site, the Grimm’s subzone of Happy Canyon had no vineyards.

Even vineyard companies through the region “didn’t know what would grow best,” Grimm explains, “since they hadn’t grown in this area.”

The Grimm’s reached out to celebrated winemaker Paul Lato for winemaking. His own label, Paul Lato Wines, has earned him regard from critics and wine lovers alike. Then they also connected with Philippe Coderey to help establish the vineyard. Coderey’s well-respected work in biodynamics includes tenure at sites ranging from Domaine M. Chapoutier in France, to Grgich Hills Estate in Napa, Tablas Creek in Paso, and Bien Nacido in Santa Maria Valley, among others.

Together, the team discussed their goals for style and expression while studying the property. They chose Sauvignon Blanc, and Cabernet Sauvignon as their varieties — two grapes that have done well in the appellation — then researched to best match clones and rootstock to site and intention.

“Paul had been tasting different clones,” Grimm says. “We researched what rootstocks would do well here. Then, it was, head trained, or, VSP? We chose both with some clones of each, and both rootstocks on both sides.” By diversifying planting within the property vintners mitigate their risk while also increasing knowledge of the site over time.

Biodynamic Farming 

Wishing to create the highest potential for quality through the health of the vines, the team established Grimm’s Bluff using biodynamics. While other vineyards in the region are farmed biodynamically, Grimm’s Bluff remains one of the few done so from the start. Integral to biodynamic principles is biological diversity.

“We have chickens.” Grimm says, referencing the hens that greeted us when I first arrived. “They’re part of our biodiversity element, but then Aurora turned them into pets so we’ve been considering other birds,” Grimm laughs. “Birds are like a walking insecticide.”

Besides vineyard, the Grimm’s have also planted olives, a personal garden, and wild flower insectariums. “Aurora does a lot of gardening,” Rick tells me. “She is good at seeing every part, and how it will fit into the big picture.” Her vision has helped guide the overall design for the property and their family home.

They’ve also kept both untouched and pasture land. By leaving uncultivated, and wild plant zones including forest, and natural transitions of scrub brush and grasslands, greater insect, and animal stability is held through greater plant diversity. The increased health of insect and animal populations helps balance the health of the vines as well. It’s a focus on the biology of not just the vine but its surrounding environment.

Pasture land with cattle helps the team’s need for organic compost. “We make all our own compost.” Grimm explains. “We started from day one making our own. It is difficult to make sure [purchased] manure is all organic with no antibiotics.”

The Stages of Light

looking north into Happy Canyon from the top, with Rick Grimm, Nov 2014

Exploring the property with Rick Grimm, gives glimpse into intimacy with a special site. We stand now on the highest point of the site on a hill looking over the vineyard to our east, and the rest of Happy Canyon to our north. The view leaves us dumb for a time. Then, reflecting, Grimm slowly names four stages of the Bluff’s day.

“There is early morning mist on the lake, animals and birds everywhere,” he says, describing the ranch as the sun comes up. “Then, low morning light. The animals have left. There is still a lower, clear light but no mist.”

Finally we come to afternoon when the direction of everything switches in the Santa Ynez Valley. Thanks to the transverse mountain range that defines the valley with an open mouth to the ocean, the region’s wind moves in and out in regular daily rhythm. You can almost set a clock by when the coastal influence reaches your portion of the valley.

“Around 1 PM,” he says, “it’s the heat of the day, and the wind picks up. Then, there is evening. It’s totally clear. There are tons of stars. At night we’ll build a bonfire and just see the clear sky.”

The Wine the Site Gives

Rick and Aurora’s time with Grimm’s Bluff has begun to give fruit. The Grimm’s Bluff 2013 Sauvignon Blanc marks the first release for the project. They have also harvested and vinified their first Cabernet Sauvignon in 2014, yet to be released.

Descending the hillside back towards the vineyard, I ask Rick how he enjoyed bringing in the Cabernet for its first fruit.

“I’d never tasted Cabernet right after it’s been pressed, before it goes into barrel. Is it supposed to taste good?” He responds smiling. “When Paul offered me a taste, I thought he was joking. Then I tasted it and I thought, you know what? I could drink this.”

Grimm’s Bluff 2013 Sauvignon Blanc

click on image to enlarge

Grimm’s Bluff
Sauvignon Blanc
Grimm’s Bluff Vineyard, Happy Canyon of Santa Barbara

13.8%
3.27 pH
0.696 TA

all organic & biodynamic farming
clone 1 & musque clone, first fruit

$40
90 cases

Grimm’s Bluff 2013 Sauvignon Blanc delivers lifted aromatics, and a palate of mixed citrus — kefir lime, grapefruit, and hints of mandarin — in both fresh fruit and blossom all carried on a nice backbone of mouthwatering acidity, crushed oyster shell, and saline accents. Winemaker Paul Lato weds crisp focus with a creamy midpalate for a beautifully balanced wine — both refreshing and giving, lithe and supple. Ultra-long finish. Nicely flexible with food. Recommended.

***

To read more about Paul Lato, check out my previous interview with him: http://wakawakawinereviews.com/2014/01/15/living-courage-paul-lato-wines/

I had the most striking photos of Grimm’s Bluff — it is a beautiful site — and of Rick and Aurora. Then my computer crashed and I lost them. Remember to back-up, dear ones.

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