2021 Santa Cruz Mountain Vineyards with an Exquisite Meal at Posada Alta Cocina
The Winery
Today the tasting room is located near the beach at 334-A Ingalls Street Santa Cruz, California about seven blocks from the beach. The winery was started in 1975 by Ken Burnap. Ken Burnap had researched where the best Pinot Noir could be grown and decided the Santa Cruz Mountains provided the necessary warmth and cooling from the nearby Pacific Ocean. Originally established further up the Santa Cruz Mountains. In 1979 Ken hired Jeff Emery who started making the wine in 2004. Ken’s original philosophy about winemaking remains the same with Jeff making wines with moderate alcohol and oak influences, in essence, letting the core characterization of the grape varietals speak freely. Today they produce various single vineyard Pinot Noirs, Cabernet Sauvignon, Syrah, Grenache, Petite Sirah, Durif, Alicante Bouchet, single vineyard Cabernet Sauvignon and single vineyard Cabernet Franc.
In 2008 the winery introduced a second label called Quinta Cruz featuring varieties that showcase wines that originated from the Iberian Peninsula. These Portuguese and Spanish varieties include Tempranillo, Touriga Nacional, Touriga Franca, Souzão, Castelão and Graciano. After a second visit to Portugal, Jeff Emery decided these wines were to be part of the wine portfolio.
The Wine – “Wine is bottled Poetry” – Robert Louis Stevenson
Photo from Posada’s website
Choosing a wine to go with your meal at Posada is no easy task! Their wine list is extensive and extremely broad. Their wine list exceeds many major cities wine offerings. In fact, pursuing their 43-page wine book required a bit of reading (at least for me as a wine aficionado) as I was simply “blown away” at the vastness of their wines in “little old Livermore”! It reminded me of several Michelin restaurant wine books with a tremendous international variety. Jorge Tinoco, who is the beverage manager, has assembled an outstanding wine cellar, that four years in a row Wine Spectators esteemed two glass Best of Award of Excellence has been awarded to Posada. This again is a major feat with worldwide competition.
Photo ©Michael Kelly
With so many wines being offered, selected one to go with my wife’s meal and mine, a 2021 Santa Cruz Mountain Vineyards “Las Nietas Vineyard” Pinot Noir. First on the eyes a soft and semi-transparent purple/magenta coloring. On the nose a bright and crisp bouquet of flowers greeted the imbiber along with fresh strawberries. On the palate, strawberries, cranberry and cranberry fruits co-mingled like a well conducted symphony producing an integrated flavor. On the finish, a soft minerality and hint of cinnamon chimed in to complete the sipping experience. This was a solid performing Pinot Noir and Santa Cruz Mountain Vineyards makes many higher end Pinot Noirs in their lineup.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
I had not eaten previously at Posada but had heard rave reviews, so the decision was easy to choose Posada. First up was a tasty Classic Guacamole with avocado, salsa fresca, cherry tomatoes, cilantro, citrus vinaigrette and corn chips. This a great refreshing appetizer on a warm day.
Photo ©Michael Kelly
I ordered one of the specialty dishes suggested by our server Sheri called the Chiptole Rub Barramundi Filet. It consisted of Dijon mustard-pepper sauce, pearl tomato-salsa fresca, garden greens with mango habanero vinaigrette and butter rice. The one thing that stood out even before the first bit, was the steam rising from the fish being cooked. This easily was hands down the best presentation and tastiest fish in recent memory.
Photo ©Michael Kelly
There was no room left for dessert, so we substituted another glass of wine to complete the meal.
Background on Posada Alto Cocina
Photo from Posada’s website
I met Eduardo Posada many years ago when he first started catering at an event at Wood Family Vineyards. I remember the food being unique and extremely tasty. He was raised in Ciudad Juárez, Mexico where he remembered the aromas of Mexican cuisine. He grew up in El Paso, Texas and gained an appreciation of southern cooking and learned about the culture. He continued to refine his fine dining skills working at an Italian restaurant. His style is sharing bold and flavorful foods with quality ingredients.
When Jorge Tinoco came to Posada to coordinate a winemaker dinner, together they offered a unique assortment of foods with scrumptious wines that sealed their partnership. Edwardo’s bent for rustic salsa and premier cru Pinot Noir, ignited the idea of a more farm to table cuisine and enlisted a local master gardener to steer and augment the restaurants gourmet foods offered today.
Could not have ended a rather long day with anything better than a great meal and lovely wine for dinner.
Sláinte,
Michael Kelly