Vinous Media 95
"The 2013 Chardonnay La Hermana is gorgeous. Apricot pit, butter, smoke, spice and almonds meld together in a pliant, beautifully layered Chardonnay built on texture. Distinctive, nuanced and impeccably balanced, the 2013 is pure class. The 2013 is a blend of fruit from three sources; 60% Bien Nacido, 33% Dierberg and 7% Maldonado. Most importantly, though, the 2013 La Hermana is a real stunner. -- Antonio Galloni"
With a nod to the deep Spanish roots of the town of Santa Maria, we are excited to introduce to you, 'La Hermana' (“the sister” for those of you who took French ;)
The very first sister to our Sta. Rita Hills Chardonnays, hailing from the Sisterly, neighboring AVA of Santa Maria
AGING: 100% Neutral Barrel Fermentation & Aging.
PROFILE: Fresh linen, zesty minerality, marzipan, refreshing herbs & flowers, taut, polished.
WINEMAKER NOTES: Drinking awesome but, hold a bit into the holidays or even early 2015 if you can! We will hold a bit back for refills and optional procurement in the Spring release.
FOOD PAIRING: Halibut or scallop crudo or perhaps some pasta alla vongole (CLAMS BABY!) and a damn fine lady - a very special lady. Friend, sister-sister or your "LADY" - either way, its a good call.
We seek to support local viticulture and honor our palates' love for old world wines that have naturally high acidity and are not masked by many of the modern day manipulations.
To do so, we selfishly decided to make what we most love to drink: Chardonnay that is earth and mineral driven from cool climates with little or no new oak. To achieve these qualities we were drawn to one of the coolest of all California AVA's, Sta. Rita Hills. Located in Santa Barbara County, it is home to some of the most Chardonnay-suited, unique, ancient soils in North America.
From the climate and soil, to the people and their wines, the Santa Ynez Valley is certainly one of the most special regions we have ever come across. We are truly honored to be a part of it.
The Name & The Label
Above Ground. Below Ground.
Is it a kohlrabi? Is it the world? Is it a beet? Here's the story:
The name Liquid Farm was thought of long before there was wine in barrel. Our goal was to create awareness about what happens above ground and below ground, and tell the story of how both are inextricably linked to wine. Wine is, after all, a product of the earth and the human touch. It is Liquid from Farming.
In 2009, the first four barrels filled with wine and the name Liquid Farm already in place, the label itself was still a huge blank. We had a fascination with dandelions; the way they develop from pod to flower to the white fluffy thing we all made wishes on as kids. You can also make wine out of dandelions in the spring (something we have been meaning to get around to) and loved the irony that dandelion leaves and roots have been used as a tonic for wine-drenched livers for centuries.
While poking around online for botanical/Divinci-type sketches of dandelion roots we came across a black and white drawing - it appeared to be a beet root that had been mislabeled, but there was a haunting faint line running through the center that kept us coming back to it.
After a little research, we were able to track down the talented artist: Val Littlewood, a gifted nature illustrator from the UK. She was able to transform her fatefully misnamed beet root into our Liquid Farm image by adding color to the bulb, and adding in the flower (figuratively, the grape) that transports what is found below ground, "above ground."
When developing the image into an actual wine label, we wanted to remain dedicated to telling the Above Ground/Below Ground story. The vintage, placed above the line, pays homage to the particular year's influence on the wine, while the AVA of Sta. Rita Hills that lies below, honors the soil's unmistakable impact, which also ends up inside the glass.
Liquid FarmView all from Liquid Farm
Liquid Farm owners Nikki & Jeff Nelson seek to support local viticulture and honor their palates' love for old world wines that have naturally high acidity and are not masked by many of the modern day manipulations.
To do so, the Nelsons selfishly decided to make what they most love to drink: Chardonnay that is earth and mineral driven from cool climates with little or no new oak. To achieve these qualities we were drawn to one of the coolest of all California AVA's, Sta. Rita Hills. Located in Santa Barbara County, it is home to some of the most Chardonnay-suited, unique, ancient soils in North America.
Often said, but very true, all great wine starts in the vineyard. The name Liquid Farm reflects the owners' strong belief in that philosophy. It is truly all about place in combination with the highest quality fruit and letting the varietal and regional TYPICITY of the wine shine through from vineyard to glass...Liquid from Farming.
The Nelsons allow the wines to develop on their own with little intervention, minimal or no new oak and use no additives or machines to manipulate the wines inherent personality. The project is also committed to blending from the handful of special vineyards we work with in the small AVA of Sta. Rita Hills to produce a collection of Chardonnays that are markedly different expressions, but with the same thread of intense minerality and salinity they started with in the vineyard.