The following three were my top picks of the night. Lucas & Lewellen Blanc de Noirs was my favorite on the night. Nectarines, apricot and brioche. Perfectly balanced. – $30 (great price) Summerland Winery Brut using Sonoma fruit was very crisp, and tasted of granny smiths and lime. $30 While Brewer-Cliftons straight Chard, from their own 3D vineyard, has more mouthfeel and a bit heavier with nutty, yeasty flavors and baked peach. You could age this one for 10 years or so. $50
Santa Barbara Wine Country Pioneer Is Driving Force Behind Lucas & Lewellen Winery
In 1970, when Louis Lucas left his table grape-growing family in California’s hot Central Valley to try his hand at wine grapes in comparably cool Santa Barbara County, the 28-year-old Notre Dame graduate found himself staring at a blank canvas.
With prayers and sprinkles of Holy Water on a half-ton bin of hand-picked pinot grigio grapes, the Rev. John Finley performed a special “blessing of the grapes” last week at the Lucas & Lewellen Vineyards facility in Buellton.
Megan McGrath Gates and the Lucas & Lewellen winery team began crushing the first few lots of 2013 Pinot Grigio from our Los Alamos Vineyard today, September 5th. Father John Finley met us at the winery to receive the grapes and solemnly offered petition for the harvest in our traditional "Blessing of the Grapes" service.
Tasting, and Learning, from Louis Lucas of Lucas & Lewellen Vineyards
August 16, 2013
Walking into the Lucas and Lewellen Vineyards tasting room on the popular Copenhagen Drive in Solvang, I was pleased to have my winery appointment set up with Louis Lucas himself. Before we even sat down he started giving us some history of his winery.
With 400 acres, and four different properties, Lucas and Lewellen grows 25 grape varietals. The tasting room had been open for 10 years – serving up to 25 wines. The planting began in 1970 and Lucas has been in the area for 40 years.
Also known as “Baja steak”, the petite tender is a boneless, cylindrical portion of a beef shoulder clod — the same area from which the top-blade or flat-iron steak is taken — and shaped like a mini-beef tenderloin. No wonder some butchers call it a Baja Steak… who wants to eat a clod, or a shoulder?
It cooks up like any steak, and each petite tender weighs about 10 ounces, so it would be safe to buy one tender per person served.
The cross-section has that same type of honeycombed structure as a beef brisket, and if cooked properly, is as tender as a New York steak.