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Wine Mic Monday: Phantom Rivers

Wine Mic Monday: Phantom Rivers

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog...because every glass and bottle of wine has a story. This week we are proud to feature Phantom Rivers., an Arroyo Grande (SLO) winery typically producing lots of between 50-200 cases or 2-8 barrels. Their 2012 Confluence (GSM blend) was just awarded "Best of Class" in the 2015 San Francisco Chronicle awards!

Meet Phantom Rivers & The Nipomo Wine Group by Steve Mathis

The Nipomo Wine Group was created in 2004 by four couples who share a passion for making wine and enjoying the life style of the California Central Coast.  Each one of us brings a unique skill to the company which includes: wine making, business administration, marketing, scientific theory, cooking, and wine & food pairing.

The name Phantom Rivers was selected for our winery as it pertains to the misty fog that evaporates into the air.  Streams of fog flow in and out of the valleys and wind their way up the old maritime valleys hugging the courses of ancient rivers.  This fog cools the vineyards at night and early morning which extends the hang time of the grapes on the vine.  This all adds to the distinctive flavors and complexities of Central Coast Wines.

Food & Phantom Rivers Wine | VAULT29

We met and became friends as home winemakers. We share a passion for making wines that pair well with food. What better way to enjoy life than to be surrounded by friends who share a passion, and love to drink fine wine and eat delicious home cooked meals?!

While we are all winemakers, the title of Wine Maker for Phantom Rivers belongs to John Thunen, PhD.  John had an extensive career in the aerospace industry during which time he stayed “grounded” by making wine.  During the past 40 years, John has honed his skills as an exceptional winemaker in much the same way he did as a Physicist, using scientific method coupled with natural artistic ability.  For years John led a team of scientists, now he leads our team of winemakers.

John Thunen, winemaker

John Thunen, winemaker

We do not believe a single property is capable of producing the best fruit for every varietal, as the terroir required for each varietal is different.  Therefore we focus our efforts in finding the perfect area for each varietal we are looking to produce, and purchasing grapes from those farmers.

For us, the beauty not owning a vineyard is not being tied to the varietals that excel on that piece of property. There are only so many years a winemaker has a chance to produce wine and there are so many different varietals to choose from. Since beginning the winery in 2004, we have produced some phenomenal wines that include:  Pinot Noir, Cabernet Sauvignon, Syrah, Merlot, Grenache, Mourvedre, Zinfandel, Petit Sirah, Malbec, Sauvignon Blanc, Chardonnay, Pinot Blanc, Viognier, Vin Gris, Muscat Blanc, and a Zinfandel Rose’ as well as a Zinfandel dessert wine.  We have also made several red blends including our new award winner, Confluence which is a GSM (Grenache-Syrah-Mourvedre) blend.

We decided to focus all of our efforts on fruit grown on the Central Coast of California. We purchase fruit from select vineyards from as far North as Paso Robles to as far South as Santa Ynez and the North East corner of Santa Barbara County.

There are literally hundreds of micro climates in this range, allowing vineyards unique terroir for their varietals. It is an amazing experience to search for a vineyard that offers the characteristics we are looking for in a specific varietal. Once found, we try to develop a long term relationship with the vineyard owner/manager.

Another decision we made was to produce our wine in small lots. We typically produce lots of between 50 to 200 cases or two to eight barrels. This allows us to pay a lot of attention to each lot from harvest to bottling. Small lots of wine allow the winemaker to exert a lot of influence.

When all is good, and your fruit has had sufficient hang time, the brix, TA, and PH are in range, chances are you are going to have a great wine. Selection of yeast, fermentation, decision to use extended maceration or not,  malolactic fermentation, type of barrel, time in the barrel, racking, filtration all come in to play during the winemaking process. The smaller the lot, the bigger the influence each of these decisions has.

Mother nature does not always cooperate. If the fruit comes in with high or low brix, too much or to little TA, then the winemaker, in our case John, has decisions to make, and these decisions have a dramatic impact on the quality and taste of the finished wine. The ability to fix flaws and overcome fruit that was either not fully ripened or over ripened is what distinguishes a winemaker as much as their individual style. We feel so very lucky to have John as our winemaker. His background in research has made him invaluable to our winery.

So now, the grapes have come in, adjustments have been made, fermentation is completed, the must has been pressed and the juice is now in the barrels. Over the next 14 to 18 months, there is still a lot the winemaker has to contend with and decisions to be made.

(L-R) Phantom Rivers Owners: Steve Mathis, John Thunen, Gary Smith, John Klacking

(L-R) Phantom Rivers Owners: Steve Mathis, John Thunen, Gary Smith, John Klacking

Do we make this a single varietal with 100% of the fruit from a single vineyard? Do we add a complimentary varietal to add character, depth, backbone? Do we blend cool and warm weather Syrah to make or more complex wine? Will we do a blend or more than one blend this year? For us, these decisions are made as the wine matures and develops in the barrel.

I find this to be the most fun and fascinating time to be involved with the winemaking. We gather the troops, pull samples of wines from the barrels, and the tasting begins. We make notes for each barrel, what it tastes like when blending from barrel to barrel and above all, we have a good time.

Decisions are reached over what to blend, what to bottle and when, and exactly, how much of each wine we will produce. While we are a democracy, we have all agreed to allow John to have the final say on all winemaking decisions. Stop by our Tasting Room in Arroyo Grande or visit us online. We think you will like Phantom Rivers Wine.

(L-R) John & Linda Thunen, Gary & Diana Smith, Steve & Sue Mathis

(L-R) John & Linda Thunen, Gary & Diana Smith, Steve & Sue Mathis

From our family to yours, Cheers!

Be sure to add your Phantom Rivers Wine experiences in the VAULT29 app!

"Like" Phantom Rivers Wines on Facebook & "Follow" them on Twitter: @PhantomRivers

Teac Mor

Teac Mor

"Wine Mic Monday" is a VAULT29 series based on an "open mic concept" where wineries take over our blog to write about aspects unique to them and their wines. Hot on the heels of a Best of Class designation for their 2011 Pinot Noir and a Gold for their 2012 Chardonnay in the San Francisco Chronicle Wine Competition 2015, we welcome Teac Mor Vineyards to take over our mic. Teac Mor Vineyards is a family owned and operated winery in the Russian River Valley appellation of Sonoma County. They produce Pinot Noir and Chardonnay from their estate grown grapes. 

"Teac Mor" by Christine Moore

In 1998, we planted 30 acres of Pinot Noir and Chardonnay. By 2001, we were selling those grapes.  We chose as the name of the vineyard Teac Mor, which means “big house” in Gaelic. The name pays homage to our father’s childhood home in Ireland, which was the only two-story structure in his small village of Leitra, Galway.

Teac Mor Viineyards | VAULT29

My brother Steve cares for our vineyard now, and he’s passionate about what he does. He farms biodynamically, and feels deeply connected both to the land and to our vines. “I consider the vines my children and I want them to thrive long after I’m gone,” he said. 

Teac Mor Harvest | VAULT29

Doing that requires that Steve take a holistic approach to farming. “What I do this year will impact future harvests, and I’m always thinking several years ahead.”

An olive orchard and large vegetable garden on the vineyard promote a healthy ecosystem by attracting beneficial insects. “I believe the vines are not only alive, but aware of their environment. I think that a healthy vineyard will result in better wine.”

Steve inspects his vines daily and adjusts his farming techniques based on what the vines call for. “There are five types of soil on this site alone,” he said. “To be successful, I need to see the distinctive needs of each plant.”

While harvest varies from year to year, we consistently sell the majority of our grapes to other producers - Duckhorn, Hale Mary, Bluxome Street, to name a few. In 2009, we began bottling our own wines. We produce roughly 1,000 cases each year, or approximately 600 cases of Pinot Noir and 400 cases of Chardonnay. When it comes to wine making, we adhere to a minimalist philosophy, seeking to preserve the essence of the fruit.

For our Pinot Noir, we use our Clone 777 and Pomard grapes. We allow the wines to take their time through fermentation, keeping fermentation temperatures relatively cool.

Teac Mor Barrels | VAULT29

After fermentation our Pinot Noir wines are laid to rest in the highest quality French oak barrels. The Pinot Noir wines are not repeatedly racked or aerated. Instead, we allow them to lay peacefully in their barrels with their lees. This gentle approach produces Pinot Noir wines that are beautifully complex with subtle oak, exotic spice and a long lasting finish.

Our Chardonnay wines are made with both Clones 96 and 4. We blend the two clones, working to avoid masking the fruit’s natural beauty with heavy oak or secondary fermentations.

We use a stainless-steel fermentation process, age the wine with their lees and bottle them relatively quickly to preserve freshness, acidity and balance. The result is a bright and clean Chardonnay with refreshing acidity and defining minerality. 

People often ask us about the meaning of our label. We call our golden angel, Teaca (pronounced Teesha). She is our symbol of elegance and beauty. We believe you’ll find elegance and beauty inside our bottles too.

"Like" Teac Mor on Facebook & "Follow" them on Twitter @TeacMor.

Teac Mor Vineyards 4489 Occidental Road, Santa Rosa |                                    Vineyard Contact, Steve: (707) 849-5510 | Media Contact, Christine: (415) 205-8095 | 

Be sure to view and add your Teac Mor experiences in the VAULT29 app!