There's No Space Program For Quitters
Breaking the gravitational pull of complacency to accomplish something remarkable takes a mammoth effort.
It was a balmy, sunny July afternoon standing at the shore on Huntington Beach. A light, offshore breeze intermingled with salty, sea air cooled the sand under my feet just enough to feel the variance between earth and sky. The Huntington pier was packed with people in shorts, bathing suits, and sandals. Along the western tip of the pier sat the same, old salty regulars fishing off the pier for bottom dwelling fish. The smell of chili cheese dogs and Hawaiian Tropic suntan oil permeated the air amid striped umbrellas and beach beauties seeking a savage, Southern California tan. This moment was perfect. This was my day.
I remember my first time taking up surfing like it was yesterday. I had been boogie-boarding for a couple years prior when I decided to follow my cousin into the water on a surfboard. My first board was a Rusty, 5’6” thruster that was pre-owned with a little sun aging around the edges. It may have been used, but to me, it was a coveted possession. I paid $45 for the board by saving the allowance money I earned during the summer stays with my aunt. I was just 11 years old, standing in the sand at Huntington Beach, with a vision of becoming the next Shaun Tomson. Reflecting upon the moment now, the surf wasn’t all that big, however, the lineup was packed with men and women charging the break with authority, which made the surf seem like it was ten feet and swelling.
As I began to paddle out, I suddenly slipped off the surfboard. Wrapped up in my Shaun Tomson moment, I had forgotten to wax the board top for grip and stability. Humbly walking back to shore, I waxed up, swallowed my embarrassment and dove in. Beginning to paddle out again, I encountered my first wave on a surfboard. There is a move surfers perform called a duck dive. Essentially, you thrust your board under the wave, and duck out on the other side. However, if you leave the tail of your board in a vertical position during your dive, this causes the wave to grab the tail of the board and drag you, helplessly, a good distance back to shore. Getting dragged sucks. So, starting again, I paddled into the first major set coming in, where a row of six waves with big, frothy faces plowed into the shore break. The first three were successfully ducked, but then I felt a deep fatigue set in, and by the fifth wave, I got drug all the way back to within reach of the shore. Adjusting my confidence and catching my breath, I began again, not recognizing that the second set was rolling in. You see, I learned a brutal, vital lesson in that moment called timing the set, as I was dragged all the way back, yet again. This went on for a good hour before I lost my chili cheese lunch in the surf and crawled back onto the beach, collapsing in exhaustion. Some Shaun Tomson I turned out to be on that day. .
Think about any vocation, hobby, or sport you participate in that compels you to be the best you. Now remember how much effort you have put into mastering that pursuit. 15 years ago a scrap of paper was left on my desk with no explanation. Scrawled across it was a name: “Croix.” That simple, mysterious French inscription became a crossing point in our winery’s path to pursue the extraordinary. In 2009, an abalone dive on the northern California coast, followed by a blind tasting of Pinot Noir from multiple wine regions, would solidify the pursuit for Croix in a question: How do we enter the crowded market for luxury Pinot Noir and Chardonnay and consistently produce wines that are remarkable? The simple answer was then, as it is now, we are willing to fail—a lot. I have always enjoyed explaining our company’s penchant for change and achievement by saying, “There’s no space program for quitters.” By this phrase I mean to say that achieving your moonshot moment in anything you do in life will require the endurance of failure. However, failure is not quitting. Quitting is failing and giving up on your dream.
This sentiment rings true in our pursuit of perfection in producing Pinot Noir that achieves the perfect glide. It is that umami effect when all the components come together just perfectly in a glass of Pinot Noir. And, to come full circle on the surfing metaphor, it takes a whole lot of paddling out and getting drug back to shore before you finally break out into the lineup to catch that perfect wave. Speaking of perfect waves.
Look out - here comes a monster set from two of our most popular wines in our lineup. These are magnificent, perfect renditions of greatness in Pinot Noir not to miss! As always, thank you for your enthusiasm and support in all that we do.
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2022 Stoetz Ridge Pinot Noir | Ruxton Vineyard, West Sonoma Coast
Pinot Noir Clone 667: Method | 100% Pellenc Destemmed, 5 Day Cold Soak, 100% Carbonic D254 Inoculation Open Top Fermentation With Hand Punch Down Cap Submersion + Aging Regimen | 50% New French Oak, 16 Months + Production | 6 Barrels, Bottled Unfiltered
If you haven't been to visit us in some time, then you may have missed our debut release of the 2021 Stoetz Ridge Pinot Noir, as we sold all of that directly from our tasting room. Having found this wine to be remarkable in stature and complexity, and worthy of sitting at the pinnacle of our Pinot Noir production, we are letting this delicious beast out of its gates. In Burgundy, France, the highest level of vineyard classification is Grand Cru, or those appellations that are considered the elite within the growing region. While California does not have such a classification system, if ever there were an “elite” vineyard classification system within the Russian River Valley and Sonoma Coast appellations, Ruxton Vineyard would sit squarely within this classification. Within the vicinity of Silver Eagle and 5 Wells Vineyards, coming off of Stoetz Lane, and not so far from Camp Meeker, lies the Ruxton Vineyard. Sitting at 800 feet of elevation atop Stoetz Ridge, this vineyard lies ideally planted to Pinot Noir clones 667, 777, and 115 where cool climate conditions and sandy loam soils create the perfect environment for producing exceptional Pinot Noir. We are fortunate to have access to this vineyard that is well-known as the hidden gem amongst the winegrowing elite. Fans of our South Block Six Pinot Noir will love this wine! Aromatically stunning, this wine opens with allspice, pink peppercorn, beechnut, baking flour, fruit cake, black plum pulp and baked gingerbread. The mouthfeel is dense, viscous, layered and extracted with pomegranate concentrate, semi-sweet chocolate, ripe fig, black cherry licorice. Full-bodied and complex with weight-lifting acidity, this is a wine worthy of extended contemplation.
$110
2022 ol' Manzana Pinot Noir | Dutton-Manzana Vineyard, Green Valley, Russian River Valley
Pinot Noir Clone 667: Method | 100% Pellenc Destemmed, 5 Day Cold Soak, 100% Native Carbonic Maceration In Open Top Fermentation With Hand Punch Down Cap Submersion + Aging Regimen | 50% New French Oak, 16 Months + Production | 6 Barrels, Bottled Unfiltered
Located in the Green Valley sub-appellation of the Russian River Valley, just across Purrington Creek outside of the town of Graton, the Manzana Vineyard is planted on a gently sloped hillside composed of Goldridge soils. The name “Manzana,” Spanish for apple, honors the area’s long heritage of apple orchards. Manzana’s hillside vineyard is eastern facing, which is optimal for ripening Pinot Noir in cooler growing regions. Planted to clone Dijon 828 and Dijon 115 in 2001, this vineyard sits on a sloped foundation of Goldridge soil with ideal drainage into Purrington Creek. The vineyard is a certified Sonoma County Sustainably-Farmed and Fish-Friendly vineyard. The site produces moderately sized vines with small clusters. Cool growing conditions due to the morning fog allow the Pinot Noir to ripen slowly, developing tannic acids overtime that lead to pure balance in the fruit base. Of all of the Pinot Noirs we produce, Manzana has proven to be the Pinot Noir that will stand the test of time. Our first vintage produced from this vineyard was 2012 and has been nothing but impressive ever since. To this day, the 2012 vintage continues to be fresh, full, and alive with very little oxidation in color or body, a testament to the pedigree of the site. A full, bold, yet sexy style of Pinot Noir, the nose opens with aromatic concentrations of blue herbs, wild flowers, allspice and a dash of fresh earth. The mouthfeel instantly engages the intellect with exotic expansiveness, tongue curling acidity, and a savory glode that finishes with substantial length on the palate. Full, yet balanced to perfection, this wine rewards the senses over and over again with each sip. Anticipated maturity window: 2021 to 2033. A perfectly-balanced approach with a very full finish. Delicious!
$95