Get the Dirt About Olsen Perri Wines

20 Jun

OlsenBottles1. What was your first vintage year? 2010

2. How many cases do you make per vintage? Less than 500

3. Do you have a Tasting Room? We have a tasting room by appointment only, email to book an appointment.

4. If not you, who is your winemaker? Mark Olsen and Will Perri make the wines together.

5. How did you get your start in the winemaking business? In 2010 Mark, Will and another friend made one barrel for our families to share and that was it, we were hooked.

6. What wine made you want to become a winemaker/start your own winery? The very first Pinot Noir fruit we purchased came from Clos Pepe Vineyard in the Santa Rita Hills. A year earlier we sat at Third Corner Restaurant in Ocean Beach, San Diego, we had enjoyed a 2007 Clos Pepe and thought maybe we could do this.


7. What varietals do you work with? Pinot Noir and Chardonnay are our passion, we have made multiple trips to Burgundy, Sonoma, The Willamette Valley and the Central Coast of California to study practices of the greats before us.

8. What vineyards do you source from? Why? We prefer vineyards with a coastal influence. Many of the vineyards are within a few miles of the ocean and have been meticulously farmed. Vineyards that we have worked with over the years include, Hilliard Bruce, Cebada, Rio Vista, Bassi Ranch, Spanish Springs, Pence Ranch, Clos Pepe, Shokrian. These sites span the coast from Santa Barbara to San Luis Obispo.

9. What type of oak treatment do you use? Why? French Oak from multiple Tonnelleries such as Francois Freres, Chassin, Damy and Redmond. We use new French oak every year but balance the profile by using some neutral and 3 year-old staves.

10. What do you love about your winemaking region? California’s Central Coast is absolutely stunning and is the ideal growing region for Pinot Noir and Chardonnay.

OlsenLabel11. What’s the story behind your name/label? L’Apache is our blend of different vineyards and on the label is a weapon called an Apache which is a blend of brass knuckles, a .22 revolver and a bayonet, we jokingly refer to it as our “Killer Pinot”. Our Vineyard designate labels have a traditional Burgundy feel and contain just our purest expression of that vineyard.

12. Most importantly, what’s so great about being small? What can you do as a small winemaker, that wouldn’t be possible for larger wineries? Almost all of our practices would be unsustainable for a large winery that wanted to be profitable. Passion before profit doesn’t make you rich but it makes great wine.

To learn more about Olsen Perri Wines, please visit their website or follow them on FACEBOOK.

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