Low intervention wines with Wildflower Winery

As part of our ongoing interview series highlighting winemakers along the central coast, we sat down this week with Natalie Albertson of Wildflower Winery. Located in Ventura, Wildflower Winery is bringing wine country to a more urban setting with low intervention wines.

Plus, we have another wine recommendation this week to beat the heat. Despite the PSL being released, we are still sippin’ like it’s summer!

Interview with Wildflower Winery

There’s a lot that can be said for the creative expression that wine allows. From aging vessels, varietals, to winemaking methods, there’s thousands of decisions that are made to get a wine from grape to bottle. Natalie from Wildflower Winery has looked to carve her own path through her own creative journey in winemaking. Her wines are fresh, approachable, and as she would say, “wildly drinkable!” We met in her tasting room and urban winery to learn more about her personal journey into the world of wine.

Q: Why don’t you start off by introducing yourself and how you came to create Wildflower Winery?

A: I’m Natalie Albertson of Wildflower Winery. I’ve always liked wine but I fell in love with it while living abroad in Sicily. I did my WSET level 1 while living there and when my family moved back to California I started the UC Davis winemaking certificate program and made my first vintage at the same time. I had these wines in my head that I really wanted to create which ended up being our Pet-Nat “Zee Bubbles and Wheeze the Juice a Carbonic Grenache.

The name Wildflower itself comes from my daughter being named Poppy, my grandfather’s nickname being Poppy, and the love of seeing poppies while living in both Sicily and California.

Q: You spent some time living abroad in Italy, how did that experience shape your thoughts on wine and winemaking?

A: When you go to a winery in Sicily and taste the the wines, it’s a whole experience. From the vineyards, to the food, to the wines, there’s a connection. It’s the connection between the wine, food, and community surrounding the areas that drew me in. It’s just such a big part of the culture. You don’t see people over consuming there either because it’s seen as more of a ritual. You sit down, have a meal, and enjoy these wines.

Q: Most of your wines are created in a low intervention wine making method. What does low intervention mean to you and why is it important for your brand?

A: Low intervention, or natural wines, just means not putting a bunch of extra stuff in your wine. It's not about using a bunch of additives or overly filtering. It's getting the best grapes possible and using no glyphosate. The goal would be to have a wine that is organic, biodynamic, regenerative…all of that. But it's really hard here in Santa Barbara County and surrounding areas to get those kinds of grapes. I feel like natural and low intervention has become more of the norm in Santa Barbara so it becomes harder to get those grapes.

Making wines that aren't overly processed is important to me. I enjoy making food from scratch at home. So I'm trying to apply those some methods here at the winery.

Q: How do you select the specific varietals you work with?

A: My first year I was scrambling a little bit, asking other winemakers where I could source grapes. But since that first year I have formed more relationships with vineyard managers where I can ask them for a certain flavor profile or if they have anything interesting. When looking for grapes I prefer organic and so the vineyard managers are able to kind of guide me a little bit better.

My current varietals include a pet nat Chardonnay, which when I originally came back to the states I said I would never do a Chardonnay. But some grapes became available and I said to myself, “Fine, if I’m making a Chardonnay I’m making bubbles.” I also have a Viognier that’s a lighter, brighter expression and not so syrupy. I have an Albariño, rosé of Grenache, and a carbonic Grenache, just to name a few of my current releases.

Q: You come from an untraditional background to get into winemaking. What advice would you have to other people interested in breaking into the industry?

A: Find your niche. Find your passion and you do have to be really passionate about this. You will not make it if this isn't something that you want deep down. If you feel like you have these wines inside you that you need to make, then you will make it. It's a lot of money. It's a lot of stress. But like I said, if you have the passion for it go for it. Make friends in the wine industry and volunteer to help for a harvest to get your hands dirty. Get an idea of what what it really costs and what it really takes. Wine is so many things. It’s religious. It’s romantic. It’s historical. You just need to really have something inside you that makes you need to do it.

Q: How has being a female winemaker in a traditionally male dominated industry impacted you?

A: Some of the most supportive people, for me, and the people who really pushed me that first year, that could see that I could go somewhere, were men. And they were like, “I really think you should do this. This is what you should do.” They were there for me to answer questions and helped me along the way. So I really appreciate those relationships and those guys. There are no other female winemakers based here in Ventura. So that’s been hard, but it's forced me to seek out those relationships elsewhere. I put my trust in both those female winemakers and the guys down here that have been very supportive and welcoming of me. We've got a great community.

Q: Who are some of the other female winemakers along the central coast that you draw inspiration from?

A: There's a ton! Anna Clifford from Final Girl has been a great friend. I'm able to call her or stop by her house and ask her any questions. She's just been a wealth of information and so supportive. Alice from Âmevive has been very helpful with vineyard questions. Jessica Gasca from Story of Soil has been very inspiring. And lastly Tara Gomez and her wife Mireia Taribo from Camins to Dreams.

Q: Lastly, what’s the best way for folks to support you?

A: I love meeting new people. Come to the winery. Come visit and introduce yourselves. I’m also looking for hands this harvest if someone is interested. And obviously buying my wine is a great way to support as well!

If you’re looking to try some vibrant, low intervention wines give Wildflower Winery a visit or order some of Natalie’s wines directly, using the link below.

Uncorked

Lieu Dit Chenin Blanc

Founded by longtime friends Eric and Justin, Lieu Dit focuses on French varietals traditionally found in the Loire Valley. The term Lieu Dit translates to said-location and, in France, is used to recognize the unique topographical or historical specifics of an area. The Lieu Dit Chenin Blanc is sourced from the Santa Ynez Valley and, similarly to Natalie at Wildflower Winery, is made in a low intervention style. Aged in neutral barrels and stainless steel and using only native yeast, the result is a well-balanced, low sugar, low alcohol wine.

Nose: honey, stone, lemon

Palette: pear, melon, minerals

Pairs well with: pork chops

Available at: Sunburst Wine Bar

What’s happening?

• Austin Hope Tasting at Vino Divino: Looking to taste the full lineup of Austin Hope wines? Head to Vino Divino in Santa Barbara this Friday, September 1st. The tasting is from 5PM-7PM with tickets at only $20 for a tasting comprised of five different wines.

• Delmore Wines Tasting at Meritage Wine Market: Meritage Wine Market in Santa Barbara is hosting a tasting with Delmore Wines winemaker, Darren Delmore. Meet him on Saturday, September 2nd and try the wines free of charge!

• Peake Ranch Harvest Celebration: Harvest is starting for many wineries along the central coast! Kick off the season with a harvest celebration at Peake Ranch on Saturday, September 2nd. Tickets are $50 per person and include food and wine.

• Labor Day Sip and Swirl: Join Fess Parker Winery at Finch & Fork for a rooftop event. Fess Parker wines will be paired with various cheeses (and some epic views). Tickets are $25, with the event taking place Sunday, September 3rd from 6PM-8PM.

• Lastly, while not an event, both Silver Wines and Tira Nanza are fundraising for the the Lahaina fire victims. Silver’s End of Summer Sale is from 8/31-9/4 and 10% of all sales will be donated. Or purchase Tira Nanza’s rosé to support the cause!

Cheers!

Issue #15