“It was a fun, bubbly name that stuck,” she said. “I wanted to create a brand that was fun, bubbly, and approachable.”
The Birth of Sanford’s Bubbles
In 2013, Hughes and her husband, John, founded Sanford Winery, a small, family-owned winery in the Santa Ynez Valley. The winery was established on a 200-acre property that had been in the Hughes family for over 40 years. The winery’s focus was on producing high-quality, sustainable wines that showcased the region’s unique terroir. Sanford’s Bubbles was the first wine to be produced under the Sanford Winery label, and it was a sparkling wine made from a blend of Chardonnay and Pinot Noir grapes. The wine was released in 2014 and quickly gained popularity among wine enthusiasts for its crisp, refreshing taste and elegant packaging. Sanford’s Bubbles was also notable for its unique production process, which involved a second fermentation in the bottle, resulting in a more complex and nuanced flavor profile.
The Inspiration Behind Sanford’s Bubbles
Hughes drew inspiration for Sanford’s Bubbles from her childhood nickname, which was given to her by her dad.
The wine is made from 100% Chardonnay grapes grown in Sta Rita Hills. The wine is released in limited quantities, and is available for purchase on the website.
The Birth of a Sparkling Wine Tradition
In the heart of California’s Sta Rita Hills, a small vineyard has given rise to a sparkling wine tradition that has captured the hearts of wine enthusiasts worldwide.
The atmosphere is cozy, with a few tables scattered about, and a small bar area in the corner. The tasting room is a space where the winery’s owner, Sarah, can relax and unwind after a long day of work.
The Birth of a New Venture
The winery, which has been in operation for over 20 years, has seen its fair share of ups and downs. However, with the arrival of their son, Eliot, Sarah felt a renewed sense of purpose and passion for her business.
The Art of Fragmentation
Paul’s unique approach to art, known as fragmentation, has garnered significant attention in recent years. This technique involves breaking down a larger piece into smaller, intricate components, often using a scroll saw. The resulting pieces are then sold to collectors, who appreciate the intricate details and craftsmanship that go into each individual fragment.
The Process of Fragmentation
Paul’s process begins with selecting a large art piece, often a sculpture or painting. He then uses a scroll saw to carefully slice the piece into smaller components, taking care to preserve the intricate details and textures of the original work. The fragments are then sorted and packaged for sale, with each piece carefully labeled and included with the purchase. Key characteristics of Paul’s fragmentation technique include: + Use of a scroll saw to slice the art piece into smaller components + Careful preservation of intricate details and textures + Sorting and packaging of fragments for sale + Labeling and inclusion of each piece with the purchase
The Appeal of Fragmentation
So why do collectors and art enthusiasts find Paul’s fragmentation technique so appealing?
She and her partner, Alex, have been together for about 5 years.
The Unconventional Path to Winemaking
In a world where traditional winemaking paths are often followed, Laura and Alex’s journey to winemaking is anything but conventional. Their love story began on Tinder, just before the COVID-19 pandemic, and quickly blossomed into a relationship that would take them down an unexpected path.
The Early Days
Laura, a self-taught winemaker, had always been fascinated by the art of winemaking. She began experimenting with wine-making at Cebada Winery near Lompoc, where she met her partner Alex. The two quickly discovered a shared passion for winemaking and began working together to create their own wines. Key characteristics of their early days:
- Self-taught winemaker
- Experimenting with wine-making at Cebada Winery
- Shared passion for winemaking with partner Alex
- Grapes selection and preparation: Sparkling wines require a specific type of grape, such as Chardonnay, Pinot Noir, or Pinot Meunier, which are chosen for their acidity and flavor profile. The grapes are then hand-picked and sorted to ensure only the best quality is used. Fermentation process: Sparkling wines undergo a second fermentation process, which takes place in the bottle, to create the bubbles. This process is typically done using a yeast called “bubbles” or “champagne yeast,” which is specifically designed for this purpose.
The Move to Story of Soil
After a few years of working together, Laura and Alex decided to take their passion for winemaking to the next level by moving to Story of Soil, a winery in California.
Wine tasting is an art that requires a deep understanding of the complex chemistry and biology of wine.
She’s particularly proud of her 2015 vintage, which she describes as “a true masterpiece” and “one of the best vintages of the century.”
The Art of Wine Tasting
Wine tasting is an art form that requires a combination of knowledge, skill, and sensory perception. It’s not just about drinking wine; it’s about understanding the nuances of flavor, aroma, and texture that make each wine unique.
The Science Behind Wine Tasting
When we taste wine, our brains process a complex array of chemical compounds, including acids, tannins, and sugars. These compounds interact with our taste buds and olfactory receptors, triggering a range of sensory responses. For example, the acidity in a wine can make it feel refreshing and crisp, while the tannins can give it a dry, astringent sensation. The science behind wine tasting is rooted in chemistry and biology.
The process of creating a sparkling wine is more complex and labor-intensive than that of still wines. Here are some key differences between the two: