Ampelos Cellars

Ampelos Cellars, located in the Sta. Rita Hills of Santa Barbara County, has built its reputation on a foundational commitment to sustainable, organic, and biodynamic farming. The winery's name, "Ampelos," is Greek for "vine," a nod to the founders' heritage and a clear statement of their philosophy: the vine and its environment are paramount. This technical overview will highlight the key practices that set Ampelos Cellars apart.

Terroir: The Sta. Rita Hills Advantage

Ampelos Cellars' 25-acre estate vineyard is situated in the eastern end of the Sta. Rita Hills AVA. This location is a crucial element of their wines' character, offering a unique microclimate and geological profile:

• East-West Orientation: Unlike most California valleys, the Santa Ynez Valley runs east to west, a geographic anomaly that allows cool, marine air from the Pacific Ocean to flow directly inland. This constant cooling influence, often referred to as "sea smoke," creates a long, cool growing season. This is ideal for Pinot Noir, Syrah, and other cool-climate varieties, as it allows for slow, even ripening, preserving acidity and developing complex, nuanced flavors.

• Marine-Influenced Soils: The soils in the Sta. Rita Hills are a complex mix of sandy loam, clay, and marine sediment. These well-draining, mineral-rich soils stress the vines, leading to lower yields and grapes with more concentrated flavors and aromas. The "terroir" here is a direct reflection of the region's ancient marine past.

• Wind and Sun: The constant wind from the Pacific helps to keep the vines dry, reducing the risk of mold and mildew. This, combined with the ample sun exposure, allows for a minimal intervention approach to farming, with less need for chemical treatments.

Vineyard Practices: A Certified "SOBR" Approach

Ampelos Cellars was one of the first vineyards in the United States to be simultaneously certified Sustainable, Organic, and Biodynamic (SOBR). This holistic approach to farming is the core of their operation.

• Biodynamics: Ampelos views the vineyard as a self-contained, living ecosystem. They follow a biodynamic calendar for vineyard tasks like irrigation and pruning. This philosophy involves a range of practices, including the use of biodynamic preparations (herbal teas and composts) to enhance soil health and plant vitality. They also compost all of their pomace (skins, stems, and seeds) and other organic waste, returning it to the vineyard to enrich the soil.

• Sustainable & Organic: As a part of their holistic approach, Ampelos practices organic farming, which prohibits the use of synthetic fertilizers, pesticides, and herbicides. They also adhere to strict sustainable practices, focusing on everything from water conservation through targeted drip irrigation to energy efficiency (the vineyard and home are solar-powered) and a protected habitat for beneficial insects.

• Cover Crops and Ecosystem Management: To improve soil health and promote biodiversity, Ampelos plants a mix of cover crops, such as fava beans and sweet peas. They also use chickens for natural insect control and fertilization. This dedication to a balanced ecosystem is a cornerstone of their farming philosophy.

Winemaking: Minimalist and Hand-Crafted

The winemaking at Ampelos is a direct extension of their farming philosophy—a hands-on, minimalist approach that allows the character of the vineyard to shine through.

• Spontaneous Fermentation: For their red wines, Ampelos prefers to use indigenous yeasts, which are naturally present on the grapes and in the winery. This spontaneous fermentation allows for a more authentic and complex expression of the vineyard's unique microbial environment.

• Minimal Intervention: The wines are unfined and unfiltered, a choice that preserves the natural texture, color, and flavor of the wine. This approach avoids the use of additives and other common interventions, allowing the wine to express itself in its purest form.

• Gentle Processing: In the cellar, Ampelos relies on gravity flow and hand-crafted methods. Grapes are cold-soaked to enhance color and flavor extraction, and then fermented in small, open-top fermenters with hand punch-downs. The use of a hand-operated basket press is another example of their commitment to gentle, quality-focused processing.

• Aging: Their Pinot Noirs and Syrahs are typically aged in a combination of new and neutral French oak barrels for an extended period, allowing the wine to mature and develop complexity without being overpowered by oak flavors.