A native of urban Los Angeles, Curt Schalchlin discovered the beauty of the Central Coast fourteen years ago and quickly became fascinated with wine and craft winemaking in particular. Curt volunteered his services in order to learn from the pioneers in the new California wine movement. Curt learned from some of the best growers and winemakers; with tutors like Russell From (Barrel 27 and Herman Story Wines), McPrice Myers (Barrel 27 and McPrice Myers Wine Company), and Dave Corey (Core Wines), he debuted his own label, Sans Liege at age 34. Curt Schalchlin is the winemaker, sole employee and owner of Sans Liege. The first release of Sans Liege Wines comprised of 5 wines from 6 distinct vineyard sites along the Central Coast.
Working with exclusively Rhone varietals, Schalchlin carefully chooses the right vineyards for his expressive, handcrafted wines just as he thoughtfully chooses the beautiful wood engraved art that adorns his labels and gives his wines a distinct look to match their fine quality.
Derby Vineyards: There are about 35 acres currently planted out of just under 100 total acres on the property. The vineyard has been known for its Rhône varieties – Roussanne, Marsanne, Viognier, Syrah, Grenache, Mourvèdre, and Counoise were planted there in the late ‘90s.Vine spacing and row orientations change within Derby Vineyard but are kept consistent within each vineyard block to help in uniform ripening, trying to match slope, aspect, and soil types to the vines in each block. Many of the new plantings have a northwest-southeast row orientation with vertical shoot positioning trellising. The goal is to create even sun exposure on the fruit during the hottest hours of the day during the growing season, balancing the vines so one side does not get substantially more sun/heat than the other. New portions of vineyard are going in at 8x4 and 8x5 spacing, and there are some blocks that have head-trained vines. Cover crops are planted in every other row – about 60% Cayuse oats and 40% bell beans.
WINE SPECTATOR 3/09 PROFILED SANS LIEGE AS ONE OF
"10 EMERGING CALIFORNIA RHONE PRODUCERS."
“On a trip to France’s Rhone Valley, winemaker Curt Schalchlin was both inspired by the tradition her saw and surprised when a Rhone vigneron said he was envious of the stylistic freedom enjoyed by California winemakers. Schalchlin dubbed his label Sans Liege (“without allegiance”) to reflect the concept of a free state of mind.“The greatest challenges in his winemaking, he says, are: "finding good vineyard sources and keeping track of all the different lots I have going at any given time. I try to push off the blending for quite a while and I try to make each wine individually. When you work with six different vineyards and you get three or four varieties from each vineyard, that's a lot of wine to keep track of".
Bottle Art - Wines should not need ornate or exciting labels to sell, instead recommend themselves on their own merit. However, Curt’s attention to the design of his wine labels should not be overlooked. Here is a winemaker who does not stop the design process with the wine itself, instead he has combined a ‘package’ of art in both the bottle exterior and the contents of the bottle. Lynd Ward, (considered by many to be the father of graphic art for America) was the inspiration behind the ‘Sancha’, label. His work is totally unique, five different novels all in woodcuts with no words. These labels were drawn by an artist named Gene Ploss in New York.
Appellation: Paso Robles
Vineyards: Derby Westside
Alcohol: 14.5%
Case Production: 51 cases
Oak: 100% Neutral Oak
Time in Barrel: 12 months
100% Malolactic Fermentation
Tasting Notes: Reminiscent of classic white Hermitage with its waxy, honeyed flavors, this wine is mature and elegant. It boasts an amazing nose of licorice, minerals, acacia flowers, honeysuckle, and a hint of vanilla. Unctuously textured and full-bodied, with great intensity and purity, yet remarkably light on its feet with pear, apple, and apricot intermingling into a clean lavender and limestone finish.
Eat with: wild flounder "meuniere", yukon potato purée, sautéed spinach & lemon-caper brown butter sauce.
