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| THE WINESABOUT LEOCONTACT REVIEWS PURCHASE | ||
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THE WINES |
At Leo Steen, I strive to make interesting wines with both a sense of place and a purpose. For me, the “purpose” of my wines has become a quintessential element in my winemaking philosophy. Years ago, before I embarked upon my journey as a winemaker, I was a sommelier guiding people through an exploration of the timeless relationship between wine and food. I loved thinking about how food and wine worked together, and offering people choices beyond the obvious. The satisfaction of introducing people to new varietals from exciting undiscovered vineyards, and showing how these wines enhanced great food, was and continues to be, thrilling for me. When I founded Leo Steen Wines in 2004, those experiences stayed with me. I wanted to look beyond the standards—Pinot Grigio, Pinot Noir, Sauvignon Blanc and Cabernet Sauvignon—and instead offer people unique and interesting varietals. I also wanted people to able to enjoy my wines by the glass. This meant offering them at a price that was both accessible and fair, without ever sacrificing quality. In many ways, it is only fitting that centerpiece of my winemaking efforts is a bone-dry Chenin Blanc. Steen is my family’s middle name, and it is also the South African word for Chenin Blanc. I have long been fascinated by this sleek and elegant varietal, with its effortless ability to complement the vibrant flavors of modern cuisine. After years of searching for just the right Chenin Blanc to work with, I found what I was looking for in the 30-year-old vines of Saini Farms in Dry Creek Valley. Planted in sandy loam soils on an old river bottom site, these dry-farmed vines produce grapes that capture the fresh, enticing purity that can be achieved when Chenin Blanc is grown with care and respect. My search for intriguing red grapes led me to the old vineyards of Mendocino County, where Italian immigrants planted beloved varietals many decades ago. In a town called Calpella, I found Testa Vineyards, with its 50- to 60-year-old Carignane and Petite Sirah vines planted on St. George rootstock. This beautiful, family-run vineyard is CCOF Certified Organic, and the vines are head-pruned and lightly irrigated from an onsite pond. Grown in the region’s extreme climate, with hot days and chilly nights, the fruit from Testa Vineyard is something special. It inspired me to create my Calpella Red Table Wine—a blend that is both rustic and engaging, with beautiful red fruit notes enhanced by enlivening acidity. Both Calpella and my Chenin Blanc are made by my own hand in small lots using gentle, traditional winemaking techniques. In the spectrum of California winemaking, they are crafted at lower alcohols, with modest amounts of new oak. While my wines offer lovely fruit, I strive to express the purity of these flavors as part of a balanced and harmonious whole. Finally, to ensure that every barrel of wine receives the attention it deserves (an idea symbolized by my Sommelier Prints), I make less than 1,000 cases each vintage. I hope you enjoy my Leo Steen wines, and I thank you for your interest.
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