Get the Dirt about Scott Cellars from Peter Fraser

17 Mar

peterscottfraser1. What was your first vintage year? 2005

2. How many cases do you make per vintage? About 1000

3. Do you have a Tasting Room? I have a tasting room at 316 North F Street
Lompoc, CA 93436. We are open Friday–Sunday from Noon – 5pm.

4. If not you, who is your winemaker? I make the wine myself.

5. How did you get your start in the winemaking business? It started on a warm night in Los Angeles during the 1992 “LA/Rodney King” riots. As trundles of smoke dotted the horizon, and an eerie silence crept over my apartment complex in the San Fernando Valley, I asked myself, “What am I doing here at this time of my life?” Riots in your own back yard will do that to a person. I had a good job with a promising future in broadcasting, but my heart was not there. After a few glasses of a magnificent ’86 Napa Cab, I came up with the crazy idea that I wanted to own and operate my own winery. One more glass of wine and it was a done deal.

Not having a trust fund to work with, I embarked on a series of jobs designed to teach myself about the different facets of the business of wine. After 10 years of holding jobs from wine store clerk to winemaker, I muddled together enough money to launch Scott Cellars in 2005

6. What wine made you want to become a winemaker/start your own winery? 1986 Spottswood Cabernet Sauvignon.

7. What varietals do you work with? Which varietal/wine is your favorite to make? After producing a variety of varietals from 2005 – 2011, in 2012 I decided to focus on the one noble varietal that had yet to make its mark in the United States: Sangiovese.  Others have tried, but success has been elusive.  Thus there is no benchmark for this varietal from the US.  In Italy the quality of Sangiovese is unquestioned while here it is more of an afterthought.  So my quest is to set the benchmark again and again as this grape takes hold here.  The challenges of growing and making this complex vinifera are many but after 7 years of carefully working with and studying the varietal, I have found a voice.  It is a loud clear voice that has an American accent and speaks of how it can be expressed here in the US.  The varietal is no longer an immigrant, it is a native!

8. What vineyards do you source from? I get all of my grapes from Santa Barbara County. The specific vineyards are Stolpman, White Hawk, Crown Point, Alisos, and Camp 4. All Sangiovese.

ScottCellarsLabel9. What type of oak treatment do you use? I age in neutral French Oak for approximately 18 – 24 months.

10. What do you love about your winemaking region? What makes it different special? Diversity!

11. What’s the story behind your name/label? It is my middle name. Peter Scott Fraser.

12. What’s the one thing you wish someone had told you about the wine business before you started your own winery? I’m glad no one told me how much everything costs. I never would have done it!

13. What do you love about small-lot winemaking? I love the control!

14. Do you still have a day job? If so, do you mind sharing what it is? No I don’t still have an “official” day job, but I am a consulting winemaker for other labels on the side.

For more information about Scott Cellars, please visit their website or follow them on FACEBOOK.

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