Welcome to the Campus Point Collection. For this collection we've partnered with wineries that have a strong UCSB connection to bring you three high-quality wines. The program features limited-release wines selected especially for our Gaucho Family that are enhanced by the art from our own internationally renowned artist Hank Pitcher '72.
Flavors of green apple, snow pea tendril, Bosc pear and wet slate come to the fore. Complemented with subtle texture (lees contact) this wine has incredible persistence and balance. This wine is perfect to serve as an aperitif, with dinner or after with a selection of your favorite cheeses.
We're committed to creating handcrafted wines using only the highest quality grapes so that we can make wines that are indicative of the place where they are grown. We strive to make wines naturally, to make wines that have individual characteristics and to make wines with personality. The scale of production is kept at a level where we can touch and know the wine as it is raised to the bottle—the antithesis of mass production. The standards of quality are measured by our criteria—not by external sources. We make wines we personally enjoy—some to drink young, all for the table, and others for long aging in cool cellars for our children to enjoy.
Doug started his food and wine explorations at a young age while traveling with his parents in France. His passion for food and wine was enhanced as he worked in restaurants as a cook and server throughout his high school and college years. Coinciding with his graduation from UCSB in 1981, his family purchased WINE CASK—which quickly expanded to include a simple bistro adjacent to wine store. In 1994 the WINE CASK became one of 74 restaurants in the world to earn the Wine Spectator Grand Award. He sold the WINE CASK in 2007 after deciding to devote all of his energies to wine making. Margerum Wine Company began in 2001. His philosophy is to return to wine making in its previous form of production—handcrafted and personal. In 2009 he re-opened the Wine Cask with new partners Mitchell Sjerven (bouchon) and Anda Askar. Doug is the wine maker for Happy Canyon Vineyards, which produces wines under the BARRACK, PIOCHO, CHUKKER, and HCV labels. He is also the consulting wine maker for CENT'ANNI, a new vineyard planted to a variety of clones of Sangiovese and located in the heart of the Santa Ynez. He now devotes all of his energies to the production and promotion of Margerum wines and to the raising of his two children, Remy and Evan.
The 2012 Sta. Rita Hills Pinot Noir reflects a ripe vintage with intense color and nose of blueberries and red currants. The smells are redolent of forest floor earthiness. The flavors are round, of beet root and mushrooms, with pleasant tannin. Roast duck would be an excellent compliment.
Founded in 2005 by Sta. Rita Hills pioneer winegrower, and Vineyard Hall of Fame inductee, Richard Sanford. Owned by Bob Zorich '71, Alma Rosa Winery & Vineyards places a focus on cool-climate varietals best suited to the Sta. Rita Hills AVA. These are chiefly Pinot Noir and Chardonnay, with additional production of Pinot Blanc and Pinot Gris. The wines are distinctive, expressive, and are exemplary of the region. Alma Rosa Winery & Vineyards is committed to sustainable agricultural and business practices including organic farming and green building techniques. Alma Rosa's estate vineyards are certified organic by California Certified Organic Farmers (CCOF), and were the first to achieve that recognition in the region. The name Alma Rosa is a tribute to the soul of the original Santa Rosa land grant on which the estate vineyards are planted.
Sta. Rita Hills pioneer winegrower, 2012 Vintners Hall of Fame inductee, and UCSB honorary alumnus Richard Sanford planted the first vineyard in the Sta. Rita Hills AVA in 1970. He and his wife, Thekla Sanford, have since established multiple, successful wine growing enterprises, their most recent being Alma Rosa Winery & Vineyards.
Richly layered flavors of cherry, Santa Rosa plum and black currant, with floral and spice notes. Rich and elegant texture, with well-structured tannins and long fruit finish.
Our Vineyard is located seventeen miles from the Pacific Ocean at the western edge of the Dry Creek Valley in Sonoma County. Fourteen different grape varietals are grown on our 80-acre estate, across elevations ranging from low benchland to mountaintop blocks. The distinct climate and terroir of the estate contribute to the character of each varietal and provide a wonderful palette of flavors from which we are able to craft exceptional wines.
Bryan Davidson has over thirty years winemaking experience in Sonoma County, including Chateau St. Jean Sparkling Wines, Martin Ray Winery and Michel-Schlumberger.