Is it just me or are all the wine writers suddenly hyperventilating about “terroir”? I guess more to the point, I’m suddenly seeing many stories, interviews and features on the concept, so maybe this topic is just all the rage. This is a good thing.
“At its core is the assumption that the land from which the grapes are grown imparts a unique quality that is specific to that region.” (Source=Wikipedia)
My ears perk up at the mention of terroir because we have a dozen Santa Cruz Mountains winery clients. Most of them are also mountain farmers, who brave high-altitude weather, deer, birds and steep hillsides. Not a profession for the faint of heart. And every owner farmer I’ve met believes the sunny slopes of these ocean-touching mountains impart a unique flavor to their grapes, a flavor found nowhere else.
Conventional wisdom has it that these mountains above Saratoga and Los Gatos and beyond produce superior Pinot Noirs. Early commercial success David Bruce made wine in the mountains above Los Gatos and dozens of others now offer their take on the delicate grape. So it seems to be true – if you want to taste great pinot noir and savor the terroir, the mountains above Los Gatos and Saratoga are the closest access. And by the way, if you enjoy carving your way up serpentine mountain roads, you’ll also be savoring the drive.