Greg Brewer: Melville Vineyards, Brewer-Clifton, diatom
He’s one of California’s hottest young wine talents, garnering a coveted 90 points from Wine Advocate
magazine for his chardonnays and pinot noirs. His CV lists him as
winemaker of the esteemed Melville Vineyards, partner and winemaker at
Brewer-Clifton, and winemaker for his own label, diatom. But there’s
more to Greg Brewer than mere viticulture. A French literature major
and student of the Japanese ideals of purity and discipline, Brewer
brings a philosophical intensity to his craft.
Chuck’s Favorite Greg Brewer Wines
- He is the winemaker for Melville Vineyards. From Melville, I would recommend:
- Inox Clone 76, a pure, absolutely riveting, UN-oaked 2006 Chardonnay from selected Dijon clone 76 vines grown on the Melville estate vineyard.
- Terraces, a stunning, vanguard, seductively textured 2006 Pinot Noir grown on the terraces portion of the estate vineyard.
- Greg and partner Steve Clifton produce the wines of Brewer-Clifton, a collection of the finest vineyard sites of the
Santa Rita Hills appellation of Santa Barbara.
- Mt. Carmel Vineyard, a 2005 Chardonnay. If there were such a thing as a Grand Cru system in California, this would certainly be one of them. Located on a steep, rocky, wind-pounded hillside, the grapes (which are actually farmed by Steve and Greg) result in some of the very special Chardonnays out of California.
- Rio Vista Vineyard, a 2006 Pinot Noir. Everyone we turn on to this absolutely lovely, sexy, surprisingly feminine Pinot just raves. Thankfully, it is also wonderfully layered and discreetly complex, with a real deliciousness about it.
- Greg’s own label is diatom—which is reminiscent of the GREAT,
UN-oaked French Chablis, like those from the legendary Raveneau. These
single-vineyard Chardonnays are pure as can be, full of life and vigor,
and are amazingly more food friendly because of that. The innate
vineyard terroir and complexities are NOT compromised at all. In fact,
they are enhanced. I say this because many people think that such
"naked" Chardonnays are easy and cheaper to produce and not as complex
as, let's say, those of Brewer-Clifton. Quite the contrary. You have to
be a brave, passionate, patient, dedicated artist to make these kinds
of wines,
as any flaw can easily be seen.
- Clos Pepe Vineyard, 2006 Chardonnay
- Huber Vineyard, 2006 Chardonnay
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