|Peter Hunken got his start in winemaking in 2001 at Stolpman Vineyards and was the Assistant Winemaker there until 2006. During this time he gained experience working with Syrah, Grenache, Sangiovese, Pinot Noir, Cabernet and Roussanne. He met Amy Christine, his future wife, spitting wine over the winery drains in Lompoc. In 2005, a year later, they founded Black Sheep Finds. Peter is in charge of winemaking, as well as managing and directly selling the wines in Central and Southern California. 2015 will mark his 15th vintage making wine in Santa Barbara County. In 2013, Amy passed the Master of Wine exam and can now call herself one of 14 women in the US to achieve the title. In addition to the work she does with the Institute of Masters of Wine, she works full-time for Kermit Lynch Imports. In the little spare time she has left, she helps out in the vineyard and cellar.|
Farming/vinification practices: Black Sheep Finds works closely with vineyards they purchase grapes from with acre contracts.
- Bien Nacido Vineyard (Holus Bolus blanc) - the 5 acre block of Roussanne is farmed biodynamically. Goats eat the cover crop during the winter, and biodynamic preparations are used. The other parts of the vineyard (it is a very large vineyard) are SIP Certified Sustainable.
- Radian Vineyard (Amy & Peter Made This Pinot Noir) - this vineyard is farmed organically, though it does not yet have a certification.
- John Sebastiano Vineyard (Holus Bolus Syrah “Franc de Pied) - this vineyard is farmed organically, not certified.
- Presqu’ile Vineyard (Holus Bolus Syrah, “Presqu’ile Vineyard”) - this vineyard is SIP Certified sustainable.
In 2014, Amy and Peter realized their dream and planted their first “estate” vineyard, 5 acres of Chardonnay, Pinot Noir and Syrah in western Sta. Rita Hills. The first (small) crop was harvested in 2016. This vineyard is CCOF certified Organic.
All the wines are unfined and vegan.
|Black Sheep Finds Website|
|Holus Bolus Blanc - Roussanne|
|Holus Bolus Blanc is made entirely from Roussanne grapes grown at Bien Nacido, a biodynamically farmed vineyard in Santa Maria Valley. It was planted in 2000 with budwood originally sourced from Château de Beaucastel in Châteauneuf-du-Pape. The soils are made up of Los Osos clay-loam from weathered sandstone and shale.|
2015 began with an early bud break at the beginning of March after another warm and dry winter. Cool weather at flowering produced a smaller than normal crop. Harvest took place on September 01, the earliest harvest ever at this site. The grapes were immediately pressed. The juice was chilled and settled overnight before being placed in barrels for fermentation with indigenous yeasts. The wine underwent only partial malolactic, to help preserve its natural freshness and acidity. After aging in oak for 12 months, it was then held in stainless steel for an additional 2 months before bottling. Golden yellow color with aromas of herbal tea and yellow apples. There is bright acidity giving way to excellent length and texture. Enjoy now and over the next 6-8 years. 13.5% alcohol. Vegan. 150 cases produced.
|Amy & Peter Made This Pinot Noir|
|The grapes come from the organically farmed Radian Vineyard, located at the western edge of Santa Rita Hills along Santa Rosa Road, in a valley directly open to the Pacific Ocean. The consistently cool and sunny climate is ideal for growing excellent Chardonnay and Pinot Noir. This wine is made from a south facing slope planted to clone 115 and a west facing slope planted to clone 667.|
2013 was the start of a multi-year drought in California. The dry winter led to an early bud break in March though the summer was only slightly warmer than normal. Harvest began on September 15 and concluded on September 25. Yields were 3lbs per vine. The grapes were partially de-stemmed with 25% whole clusters left intact. Fermentation took place with native yeasts and lasted a total of 16 days. The wine was aged in two and three year old French oak barrels for 14 months before bottling without filtration.
Spicy and earthy aromas of blackberry and raspberry give way to bright acidity on the palate and round sweetness of fruit. This is a classic example of Sta. Rita Hills Pinot Noir. 13% alcohol. Vegan. 500 cases produced.
|Holus Bolus Syrah - Presqu’ile Vineyard|
|Presqu’ile Vineyard is planted on a extremely sandy ridge at the southwestern edge of the Santa Maria AVA. The combination of the moderate climate and relatively poor soils creates a Syrah that is lively, spicy and complex. The wine was fermented with indigenous yeasts in stainless steel tanks, over the course of 16 to 18 days. It used 25% whole clusters to add to the texture and mouthfeel of the wine. Dark purple color, aromas reminiscent of violets with notes of crushed black pepper. Aged for 14 months in 2 to 4 year-old barrels, mostly 300 liter and 350 liter. 13.5% alcohol. Vegan. 150 cases produced. |
|Holus Bolus Syrah - Franc de Pied|
|This block of Syrah is typically blended with the two other blocks to make up the “regular” Holus Bolus Syrah. 2014 was the 5th vintage working with these vines. These own-rooted vines always grow smaller, and produce smaller clusters. In 2014 Peter and Amy isolated 100 cases of the own-rooted Alban clone of Syrah. The wine was fermented with indigenous yeasts in stainless steel tanks, over the course of 16 to 18 days. It used 25% whole clusters to add to the texture and mouthfeel of the wine. Aged for 14 months in 2 to 4 year-old barrels, mostly 300 liter and 350 liter. Aromas that are reminiscent of black olives, rosemary and smoke. 14% alcohol. Vegan. 150 cases produced. |
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