The Promise of Peake Ranch Winery

Buellton, California; tractor pre-pruning Chardonay vines, Peake Ranch Vineyard

Peake Ranch. CreditSanta Barbara Independent/Macduff Everton

A few days before speaking to Peake Ranch Winery’s owner, John Wagner, I tasted the estate’s 2016 John Sebastiano Vineyard pinot noir. It was my favorite of their pinots that I got to try, and offered a tomato leaf flavor I do not associate with the variety. The most vivid memory I have of tasting tomato leaf in wine is with Montepulciano d’Abruzzo, and especially Emidio Pepe’s bottling of it, which is a very different grape grown in a very different climate. Abruzzo is incredibly hot, whereas Central California, where Peake is located, is cool. It was one of those bizarre moments that makes you question yourself. However, because the wine was so good, I drank through the entire bottle, and from sip one to sip last, that tomato leaf was there. No fluke.

I told John about this tomato leaf note, how it reminded me of Emidio Pepe Montepulciano d’Abruzzo, how that winery has a special place in my heart because my wife and I stayed there during our honeymoon, and how drinking the Peake Ranch took me back there (you can read the Good Vitis coverage of Emidio Pepe here). “It is thrilling to touch people like that,” John responded, “That is exactly why I started a winery. It’s way cooler than rolling into Saint-Tropez on a yacht.”

That last thought requires some explanation. John runs a hedge fund in Los Angeles. I don’t know how many of you know “hedge fund guys,” but I know a few. Hedge fund guys have what some refer to as “stupid money,” meaning so much of it that no hobby is surprising, no display of station too absurd (so long as it’s fun). I should clarify that the hedge fund guys I know, like John, spend a big percentage of their stupid money on good causes and side projects that make the world a better place in one way or another.

I’ve been writing this blog for over three and a half years, and after a while I realized that there are wineries that just have it. They have a long-term vision, the right people and vineyards to realize it, and the will to survive the first ten to twenty years by making decent wine, which is frankly long how winemaking and grape growing takes before someone starts to get the hang of it. Think about it this way: winemakers and vineyard managers do their job but one time per year. Imagine a surgeon that cuts once a year? Would you lay on their operating table? Not that winemaking carries the significance of saving lives, but at that rate, it takes a lot of dog years to become truly good, let alone great. Despite harking from this decade, Peake Ranch is on that path. I knew the wine was good before talking to John, but after talking with him, I understood that the kind of long-term foundation needed to build and sustain an industry standard-setting winery is there with Peake.

John has some stupid money that he’s put into Peake, and had some stupid luck to balance the bad luck as he got it set up and running. However, as is key with any winery project funded by someone capable of losing money on the venture yet still keep it going, he wants to make at least a small amount of money, which is hard to do in the premium wine business. The formula I’ve seen that most closely correlates with a boutique winery that turns a profit combines great people, great vineyards, a drive to push quality even in the best of vintages, a track record of improving techniques and processes in worst of vintages, and not over-making the wine. If a winery does this, and it is far from a simple formula to get right year after year after year, and has some luck along the way, it can grow and strengthen its customer base, and that generates sustained profits, which are reinvested into the winery, and the beautiful cycle continues long enough to master the land and the craft.

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Peake’s tasting room

Of all the indicators that Peake is set up to make the formula work, it was John’s staffing decisions that stood out. From the list of people involved, it is clear that John has decided to set his team up for success. Not only does he have the obligatory winemaker, vineyard manager and tasting room manager, but he has as head of marketing and a national sales representative, not to mention some “support” staff with impressive resumes in their own respective rights. For the kind of case production coming out of Peake, the quality and quantity are high.

“Eric [Grant, the head of marketing] is a longtime friend who needed something to do. He used to run some things at Goldman Sachs. We hired him to give me an excuse to talk to him twice a day.” As a wine blogger, I know my share of the industry’s marketing people, and when they are in-house they tend to work for much larger wineries than Peake. John also “had a national sales rep in the back of my mind because I figured to be taken seriously we would have to be distributed nationally, so I hired Rachael Pfaff who had done that for Merry Edwards.” Not many wineries Peake’s size have an in-house national rep.

What about Adam Lee, I asked, referring to our mutual friend who had actually introduced me to Peake Ranch several months back during a meal together and is a consultant to Peake for winery business-related matters. “Knowing Adam helps a lot,” he told me. “You miss a lot of the more obvious pitfalls [with someone like him on board]. So on some levels [getting Peake up and running] hasn’t been horrible.”

Referencing his vineyard manager, John told me that with Mike Anderson, “when I knew I needed a vineyard guy, I knew I wanted him. He has a PhD, 30 years’ experience and a lot of opinions.” Peake’s winemaker, Wynne Solomon, is maybe the most humble winemaker I’ve ever met, and I had that thought before I ever spoke with her: she has to manage John’s ego, Adam’s ego, and this guy Mike’s ego. John is like the other hedge fund guys I know: direct, opinionated, but accepting of and differential to expertise that proves itself. Adam, though he never offends with his opinions, has many of them and the experience and accolades to back them up. I haven’t spoken to Mike Anderson, but if John says he has an ego, he has an ego. It takes a good amount of humility to manage those three guys.

That fact is what gives me the feeling that Peake has it: the incredibly successful trio of John Wagner, Adam Lee and Mike Anderson bring their experience, knowledge, skills and resources to bear in ways that acknowledge their roles and limitations, and they give them to Wynne to empower her. People like that only give what they have to people whom they trust and respect. That’s a level of partnership rarely seen.

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Enter here

“I am super excited about what Wynne is doing,” John told me. “So much of making great wine is being meticulous, not making mistakes. Wynne is so detail oriented. If you give her high quality fruit then she is going to make really good wine. Not through blind strokes of genius, but through maniacal attention to detail. I have a huge amount of admiration for people who can do that; it is a special and under-appreciated quality. A lot of great authors don’t create good books because they write great detail, but because they write one really good sentence after another. That’s what Wynne is doing. A great idea that is poorly executed is shit. Good ideas fantastically executed are unreal. Wynne gets to obsess one sentence at a time, and that is what generates the experience you had with the John Sebastiano pinot.”

For his part, Adam called Wynne “young, dedicated to quality and cleanliness, which is so key and rare, and it is just fantastic to see it is big part of her regime and ethos.” John noted that “Wynne has been lovely in dealing with us fat old white guys. I really appreciate that. She works well with the tasting room people. She’s been a huge part of our success and we are really lucky to have her. At least she gets super good fruit.”

Wynne’s first vintage at Peake was 2018. She got her start at Stephen Ross Wine Cellars in San Luis Obispo. “I learned how to make beautiful, clean Burgundian style pinot and chardonnay there. We sourced from the Santa Maria Valley and Santa Lucia Highlands,” both cool climates. She eventually got to Santa Barbara’s Melville, where she started to become acquainted with that region’s fruit.  When John was looking for a new winemaker, a friend mentioned Wynne and the rest is history.

Her experience with these cool climates in California’s Central Coast must have been a positive sign for John, not just because of her familiarity with making wine there, but because it also demonstrated a commitment to the region where he focused his intentions of owning a winery. Having grown up in the region, he is fiercely proud of it and wanted to use his entry into the business to show “the rest of the world that it can make wine as good as anywhere in California. I’m a regional supremacist.” He landed on a spot in Santa Rita Hills, figuring “it was a combination of a marketable area – it is beautiful – that can make great wine, and has good vicinity to where I grew up. It already had a good reputation, which was key because I did not want to invent a new wheel. And it turns out that when properly done, the area turns out better wine than I expected.”

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Peake Ranch Vineyard, located on the eastern end of the Sta. Rita Hills AVA.

Even with Wynne’s regional experience, the transition from Melville to Peake presented some challenges for her. “The two wineries get their grapes from different areas, different soils, slopes, elevations, etc. I was curious about [Peake’s] section of the AVA, I didn’t know anything about it. The biggest new thing on that front is the great structure of the sandy soil.”

The most challenging difference in the winemaking from Melville to Peake “was remembering what it is to work with new French oak. Everything is aged, fermented in oak. I [hadn’t had] that kind of spice rack [to work with in a while], so I had to dig into notes of prior vintages to recall the differences between coopers, toast levels, which types of barrels pair well with varieties, etc. We don’t use a ton of new oak, but still, it makes a huge difference [in the wine] so you have to get it right.” She works with five cooperages now, and had just completed their 2020 barrel orders before we spoke. “It’s very elaborate,” she explained, “the seasoning lengths, toasts, etc. There is a lot to play with in that sense.”

The facility “is very state of the art,” she told me. “It has a different barrel room for each vintage, which allows me to control temperatures for what each vintage needs based on where it’s at in the process. The winery is also a gravity flow facility. Making wine that way needs to be more intentional and planned out than in a normal set up; you have to really think through the whole life of the wine before you move into even the first step.”

Most importantly, though, Peake’s vision “for the wine starts in the vineyard. Mike has a huge contribution to it. His farming is so precise that it sets the tone for the wine’s entire life.” As if to emphasize a theme, she continued that “he’s keeping [the fruit] meticulously clean and each vine is tended to on its own. It’s my purpose in the winery to continue that. Mike’s contribution is the greatest.” Her focus “is to make the best wine that the property can produce rather than for any particular palate.

One of my favorite elements of Peake’s vision is the tannin profile, which is velvety and gorgeous. “The vineyard plays a huge roll in that,” she explained. “We want to develop tannins that are softer, more elegant, and we do that by not over or under cropping the vines. The right amount of leafing is key to achieve the appropriate balance between airflow and ripeness.” In the winery, “a lot of the tannin is developed and controlled through the pressing and temperatures. We keep ferments a little colder so extraction is lighter. Doing press fractions and treating those separately.”

And then, almost as if an afterthought, she dropped a big piece of knowledge: “longer aging really helps, we leave the wines in barrel for 18 months so they get more of the tannin and body from the oak rather than the oak’s aromatic and flavor expression.” It takes a lot of space, time and money to age your wine in barrel for 18 months. Wineries that do that are few and far between, even at higher price points. It is yet another example of John’s approach with Peake, allowing the right things to be done for the right reasons.

The results are impressive. Peake sent six samples, and the reviews are all below. The 2016 Sierra Madre chardonnay is easily one of the best wines I’ve had in recent memory, and the 2016 John Sebastiano pinot isn’t far behind. It is rare to find wines in which every element is as well-executed as these, especially for the price range.

Peake is following a formula for success. Time will be the true test: can the team continue to make great wine, year after year, and build up the kind of institutional knowledge necessary to hit that elevated state. It is impressive how far they’ve come in less than ten years, but it will be these next ten that determine how few peers they have. With people like John, Wynne, Mike and Adam involved, I’d bet on them leaving most in the dust.

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Sierra Madre Vineyard on the western side of the Santa Maria Valley

2016 Peake Ranch Sierra Madre Chardonnay – Decanted in bottle for about an hour, it takes on increasing character and depth with time in the glass. Aromas include sweet honeydew, honeysuckle, orange blossom, mango, pineapple, and Jelly Belly buttered popcorn with an edge of lime zest and slate minerality. Full bodied with round, lush edges of juicy acid and a cream-filled mid-palate that gives way to a textural finish. Flavors include a flavorful variety of mango, pineapple, yellow peach, vanilla bean, strawberry lemonade and strong bites of lime zest and white pepper. A world class wine, this is gorgeous now with a solid five-plus years of positive evolution leading into a further five years of prime drinking. 95 points. Value: A+.

2017 Peake Ranch Sierra Madre Chardonnay – Beautifully sweet aromas of caramel apple, lime sorbet, orange creamsicle, dried pineapple, dried apricot and vanilla curd. Though nearly full bodied, it is decidedly leaner on the palate with a pleasant juxtaposition of precise, linear acid with a mouth-saturating glycerin sensation. The structure is elegant and the mouthfeel indulgent. Flavors hit on Fuji apple, Asian pear, lemon curd, marzipan, vanilla custard, lemon zest and clementine. A really, really good chardonnay with depth and intrigue. 93 points. Value: A-.

2017 Peake Ranch Santa Barbara County Chardonnay – The very prototypical nose features vanilla and lemon curds, lime sorbet and buttered toast. Nearly full-bodied, it offers tactile acid and an angular structure that is sturdily framed. Flavors include slightly unsettled Sprite, toasted oak, zesty lime, vanilla bean, Granny Smith apple and some unidentified bitter herb. Clearly a wine of quality, the slightly twitchy acid adds excitement, but needs a year or two in bottle to balance with the rest of the wine and allow the flavors to find a better harmony. 91 points. Value: B-.

2016 Peake Ranch Sta. Rita Hills Pinot Noir – The nose features an intriguing juxtaposition of dark fruits and dark earth, wafting cherry, blackberry, plum and cassis with wet forest floor, BBQ burnt ends and saline. It’s barely full bodied with big, round acid and refined finely grained tannin. The structure is spot on, with a plush and buoyant ride that races along a precise acid path. Flavors include raspberry, strawberry, graphite, tar, black pepper, dark currant, cassis and bell pepper. This is a beautiful example of a serious wine that delivers loads of fun. I’d love to have two bottles a year for the next five years to enjoy its evolution. 92 points. Value: B-.

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The John Sebastiano Vineyard, located on the eastern edge of the Sta. Rita Hills AVA

2016 Peake Ranch John Sebastiano Pinot Noir – The rich, pure nose offers aromas of saturated cherry, baking spice, red plum, black currant, blood orange and kirsch liquor. Full bodied in weight with plush, wide tannin, the slightly crispy tannin adds levity and cut. The balance is good now with a firmly-framed structure, but another 3-ish years in bottle will really elevate this. The flavor profile has a bit of a Burgundian edge that comes from an abundance of richly-delineated layers that feature black cherry, wet fungal earth, raspberry, red currant and black pepper, finishing with a strong dose of tomato leaf. One of the best pinot noirs I’ve had in a long time, this offers a promising ten-year horizon. 94 points. Value: A.

2017 Peake Ranch Bellis Noir (60% syrah, 40% grenache) – The inky nose offers muddled dark cherry, blackberry, raspberry, lilac, rose petal, iron and tar. The medium weight carries smooth acid and plush, modest tannin that gains grip in the mouth. Flavors include blackberry, strawberry, black plum, lilac, black pepper and sage. This is enjoyable now, but I get the sense it will benefit from short-term aging, maybe 2-4 years, as it seems just a bit tight at the moment. 91 points. Value: B-.

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