Raj Parr, famed Sommelier, author, winemaker and partner at Domaine de la Côte and Sandhi in California and Evening Land in Oregon, set out to do something rather different in 2020: farm. Increasingly convinced that the most fundamental part of winemaking takes place in the vineyard, he traded a partially nomadic lifestyle of traveling, consulting, and wine educating for a more rooted mode of living in Cambria, a secluded town of rocky cliffs, pine forests, and cool climes on California's Central Coast. He had been drawn north from Santa Barbara by a few acres of vines nestled between the mountains and the Pacific: Phelan Farm.
Misturado de Cambria is a Galician-style coferment of Mencía and Trousseau. The Mencía and Trousseau are from the Phoenix vineyard at Phelan Farm, where in 2019 Raj Parr grafted own-rooted Pinot Noir and Chardonnay vines planted in 2007 to many cool climate varieties, including Mencía from Envínate’s Camiño Novo vineyard in Ribeira Sacra. The climate here is cold and marginal: grapes struggle to ripen, and harvest ends in the last week of October. Soils are felsite and pink quartz. The Trousseau and Mencía were harvested by hand and co-fermented whole clusters for 14 days in neutral oak barrels, then raised in the same vessels. Bottled by gravity, unfined, unfiltered, and with no added sulfur.