Turiya Wines
“I find myself wanting to make everything. And more and more obscure varietals are appealing to me lately. But, in all honestly the Bordeaux varietals are where it’s at year after year. I love Cabernet Sauvignon, Cabernet Franc, Malbec and Merlot. I love the complexities and differences they make when you blend them together.”
Get the Dirt from winemaker Angela Soleno
Turiya is a small producer of ultra boutique wines from the Central Coast of California. Turiya is determined to create rare, fine wines, both blends as well as extremely small releases of single cultivars, each lot personally crafted by winemaker Angela Soleno.
Angela, who discovered wine only after a broken heart, worked as a Project Manager for the highly acclaimed wine producer Consilience Wines in Los Olivos, where her experience and passion for wine grew and eventually encompassed her, leaving her only an inception to create the ultimate wine - soon Angela had scored her first fruit bill and first harvest.Influential winemakers Stephan Asseo from L’Aventure and Eric Jensen of Booker Wines inspired some of Angela’s winemaking methods and desired effects. Angela knew what she wanted her wine to be like and her philosophy was to get as much information as possible from a variety of winemakers as well as gain scientific knowledge. Angela quickly enrolled in the Viticulture and Enology program at Allan Hancock College and began formulating her plan of attack for the first vintage. Aiming for an elegant, food- friendly style of wine, Angela decided to select the best fruit available in Santa Barbara County and let the fruit have most of the say-so in the outcome; the fruit did well.
1. What was your first vintage year? 2008
2. How many cases do you make per vintage? < 500
3. Do you have a Tasting Room? No; barrel tastings by apt by email info@turiyawines.com or phone 805.478.7016.
4. How did you get your start in the winemaking business? I jumped right in. Purchased fruit, a couple of barrels, and did it! I paid to use others equipment (i.e. crush/destemmer, press).
5. What wine made you want to become a winemaker/start your own winery? Gosh, a lot of wines gave me those warm fuzzes... the first wine, you know the sip that changed my life, was a Chianti or Sangiovese. I also had a moment with Malbec, another with Cabernet Sauvignon, and Pinot, and Aglianico. Basically, I've had a lot of moments with wine... kind of like my love life. I can't say there has only been one great love of my life - I am happy to say, I've loved a lot.
6. What varietals do you work with? Which varietal/wine is your favorite to make? Why? I find myself wanting to make everything. And more and more obscure varietals are appealing to me lately. But, in all honestly the Bordeaux varietals are where it's at year after year. I love Cabernet Sauvignon, Cabernet Franc, Malbec and Merlot. I love the complexities and differences they make when you blend them together. And, if I add a touch of Sangiovese or Petite Verdot to say Cab Franc, it can change the entire flavor profile. What I do each year is create a blend, the most interesting blend I can, then what small amount of each of those varietals that went into the blend is bottled individually so the consumer can taste each component that went into the blend on its own.
7. What vineyards do you source from? Why? I have used a few vineyards since I began winemaking starting with Camp 4 Vineyard in Santa Ynez for my 2008 vintage. I selected this vineyard because of the impeccable farming provided by Buena Terra Farms and the Parker Family.In 2009 it was sold, and I didn't renew a contract and have since used Hallauer Vineyard, Solana Vineyard, Stolpman Vineyard and Amivida Vineyard. I do believe there is an advantage to hand-selecting vineyards. I am not very good myself at gardening and although I took viticulture, I really feel my place is in the cellar and completely value the growers out there. Amivida Vineyard is a 4.7 acre gem tucked in the hills of Santa Margarita that for two years I have contracted the entire vineyard which produces all of my Cabernet Franc, Petite Verdot and Merlot. Since I farm by the acre rather than by the ton I get to aim for a smaller crop. They do all hand farming from leaf pulling, fruit dropping, netting, and harvesting.
8. What type of oak treatment do you use? Why? I generally use once used oak barrels and age for 36 months. This seems to give them a really nice soft oak tannin flavor.
9. What do you love about your winemaking region? What makes it different special? I source from both SBC and SLO Counties. So the central coast. I love the region because of it's diversity. Probably a very common answer here... but, it's true!
10. What's the story behind your name/label? Turiya is a state of consciousness... it is above all other levels of consciousness - where reality and truth are the same. The story behind it? I guess one night I was thinking about this concept, for my own purposes, then I thought, it would take me a lot of wine to get to that level of consciousness...
11. What's the one thing you wish someone had told you about the wine business before you started your own winery? Good question... growth is inevitable. I guess that is obvious right? But It seemed like I would have a year before the next harvest, then that snuck up so fast, then the next year, and so on... now I am already five years in and I've got to quit my day job to keep up. It's just moving so quickly... So, best advice, don't think you can have a side business. Make it your life.
12. We're curious...do you even get tired of drinking your own wine? Is it considered bad form to dip into your inventory? Tired? No way! Generally I go to a gathering and take a bottle and will have a glass, or I'm barrel tasting with my customers. I made the wines with this in mind. I mean, I didn't make any white wines simply for this reason - I didn't want to end up drinking something I don't really enjoy THAT much.
To learn more about Turiya Wines please visit their website or follow them on FACEBOOK.