Q&A With Winemaker Dave Moulton of Burrell School Vineyards & Winery

By | February 19, 2015
Share to printerest Share to fb Share to twitter Share to mail Share to print

In honor of Pinot Paradise happening on March 21-22, 2015, we connected with winemaker Dave Moulton of Burrell School Vineyards & Winery to learn more about his participation at the event and gather insight about his winery. Be sure to visit Burrell School Vineyards & Winery during Pinot Paradise, an event that explores many of the Pinor Noirs from our region! 

Q&A with Dave Mounton of Burrell School Vineyards & Winery

Pinot Paradise is around the corner! What's your favorite part about being involved in this community-driven event?

I enjoy the chance to feature our best Santa Cruz Mountains Pinot Noir from all of our members in one place.

Tell us about your winery and what visitors can expect to see and taste when they arrive?

We are a small family owned and family run operation. We grow all of our estate wines on the Summit and hand craft our wines in a sustainable green process. Our focal point is our 125 year old one room schoolhouse. The vineyards here were some of the first planted in California in 1853. Located high in the Santa Cruz Mountains at 1600 feet we have beautiful views in all directions. The wines are very fruit forward and concentrated, Chardonnay, Pinot Noir, Merlot, Cabernet Franc, Cabernet Sauvignon, Petit Verdot, Syrah Grenache and Mouvedre are all at the head of the class.

What's a pro-tip you can offer our readers about picking out a delicious Pinot Noir?

I believe one can pick a Pinot Noir by its nose or aromatic character. Sense the spice and earthiness in the nose.

What's your perfect meal paired with Pinot Noir?

Fresh Grilled Wild Salmon

What does the Santa Cruz Mountains region offer that other wine-growing regions might not?

A lot of diversity in growing conditions north to south over sixty miles. A consistent marine influence.

What is your wine-making goal for 2015 and beyond?

More intense concentration due to the drought, smaller berry and cluster. Work in more whole berry fermentation and native yeast.

All Estate, All Gravity, All The Time

Article from Edible Silicon Valley at http://ediblesiliconvalley.ediblecommunities.com/drink/qa-dave-moulton-burrell-school-vineyards
Build your own subscription bundle.
Pick 3 regions for $60