A nearly random group of wine facts from Halter Ranch.

Had some wine-centric family visit the Central Coast for the first time in June, so of course, a whirlwind wine tasting tour was in order – especially to some wineries in the SIP program.

Our first stop was Robert Hall Winery, which boldly stated its SIP commitment front and center with a big poster that greeted us as we walked in the door. There was also a SIP placard strategically placed amidst all the fun stuff to browse and buy around the wine tasting room, and they are about to launch a refreshed website ”heavily focused on SIP and all of our SIP wines.”

The next day, we found ourselves at Halter Ranch, where they’ve proudly placed the SIP seal right on their bottle labels. As the tasting room attendant explained, they’ve been longtime supporters of sustainability and the SIP program, so they wanted to get it on their label asap.

As it turned out, though these and other Paso wineries are known for their bold red wines, I found great Sauvignon Blancs – one of my favorite varietals – at both Robert Hall and Halter Ranch. Both wineries let the grape be itself by fermenting it in stainless, instead of trying to make it act like a Chardonnay and putting it in oak … thank you!

Winemaker Don Brady puts a nicely balanced touch on the 2007 Robert Hall Sauvignon Blanc, with a touch of Semillon (7%) that gives it just enough floral fruit to make it stand on its own as an aperitif and enough light acid to make it a great food wine. Think Asian food or a summertime salad of heirloom tomatoes and fresh mozzarella. (The 2008 Sauv Blanc was just released in the tasting room, and not only features the SIP info in its tasting notes, but has already garnered three gold medals in three different competitions.)

The Halter Ranch Sauvignon Blanc from Winemaker Bill Sheffer is another refreshing find. A hint of Viognier (4%) helps pop up the citrus profiles on the nose, while the palate delivers notes of stone fruit and spice on its way to a nice finish. This would be a great match with lighter summertime grilled fare such as fish or marinated chicken breasts, or even on its own as you’re tending the grill. As the saying goes: “I often cook with wine … sometimes I even put it in the food.”