A Toast to Local Award-Winning Winemakers

At the 2011 Palisades Wine Fest held at Gladstones Restaurant in April, several attendees raved about a particular pinot noir served up by Todd and Tammy Schaefer, who own Pacific Coast Vineyards in the heart of California’s Central Coast.

“Pacific Coast Vineyards had great success at the wine festival helping to raise money for the charity,” said Todd Schaefer. “Our 2007 national and international award-winning pinot noir was a show stopper.” 

Besides crafting top-rated varietals, Todd has a 20-year history in the Pacific Palisades, including a stint at the Corpus Christi School and graduation from Pali High. After attending Santa Monica College and Pepperdine, he began studying the art of winemaking at UC Davis.   But the idea for Pacific Coast Vineyards started at a dinner party at a friend’s house in Malibu.

 “It was Todd’s turn to buy the wine for the dinner party and in doing so he bought several bottles of expensive pinot noir, his favorite,” said Tammy Schaefer. “While having dinner Todd mentioned why does good pinot noir have to be so expensive. Todd’s friend says, ‘You have a green thumb, why don't you grow your own!’ The light bulb went off. He went back to UC Davis to study everything about viticulture and enology.”

Todd did his apprenticeship in one of the best pinot noir regions in the world, California's Santa Rita Hills at the Sanford and Benedict Vineyard. 

“I learned the difficulty of growing and making high quality pinot noir from beginning to end,” he said. 

That may explain why the winery’s 2007 pinot boir earned the best of class and judges’ choice awards at the 2010 San Francisco Chronicle wine competition, won the 2010 International Pinot Noir Competition, and received 90 points in Wine Enthusiast magazine. One critic offered this tasty description: "A rich, fat and opulent opening of cherries and pomegranate accented with smoky notes. Lush and fleshy dark fruit middle with allspice, cherry and vanilla in small doses. Good acidity on the lengthy, distinctive finish.”

The Schaefers' mission is to produce high quality, handcrafted wines from small custom vineyards. Besides pinot noir, Pacific Coast Vineyards also produces an organic petite sirah, cabernet sauvignon, chardonnay, merlot and syrah. The boutique wines are structured in small lots, barrel-aged in custom French and American oak barrels for 18 months or longer. This barrel aging process enables the wines to mature and develop more robust layered flavors. That said, the Schaefers acknowledge that producing high quality wines, especially pinot noir, comes with a lot of blood, sweat and tears.

“Pinot noir is one of the hardest grapes in the world to grow and turn into award-winning wine. ... It's constantly evolving,” said Todd. “Once processed, crushed and tucked away into the barrel for 18 months, the flavor profiles change on a regular basis. You really have to be gentle and patient while waiting for the wine to mature to the point where it is ready to bottle.” 

In addition, factors such as weather and geography can make or break a great pinot.

“Sonoma, with its terroir will produce different nuances,” said Todd. “Oregon vineyards, being cooler, carry their own unique characteristics. Most areas in the Paso Robles region are too hot, making a flabby pinot noir.”

So how can Palisadians sample the grapes of Pacific Coast Vineyards? Locally, they’re featured on the wine list at Tianto Restaurant in Santa Monica. And the couple is currently working with Jim Palmer of Malibu Vineyards to open a wine shop near the Malibu Pier. But perhaps the easiest access is by visiting the vineyard's website where customers can place orders and join its wine club. 

“Our wine club ship[s] three to six bottles of award-winning pinot noir every three months and have sold out on several vintages," said Tammy.

The Schaefers clearly have a nose for distinctive, top-rated wines. It’s no wonder that their notable skills in conceptual design of vineyard installations and winemaking practices have earned them a reputation as one of the Central Coast's premiere vintners. And the future is looking good.

“We are sourcing fruit from new organic vineyards along the Central Coast,” said Todd. “Our 2010 pinot noir from Santa Rita Hills is showing strong and looks to be another outstanding vintage. We are currently accepting futures.”

For wine lovers who don’t want to wait until next year’s Pali Wine Fest to sample the Schaefers' varietals, contact Pacific Coast Vineyards at 805-237-0268. Email orders may be directed to sales@pacificcoastvineyards.com.