Good for Wine, Bad for People
When local people find out we are located in Marina, ask “Why Marina?” There are very, very good answers to this question, but let me give a little backround on Marina first so that everyone is up to speed.
Marina lies at the mouth of the Salinas Valley on Highway 1 and is very close to the Monterey Bay. This region is relatively flat and very exposed to the maritime influences of the Pacific Ocean. Fog and mild temperatures predominant here. It is almost always foggy in the summer, when the inner regions of California are baking in the heat. Humidity tends to average around 70%. Wind is almost always a factor, as well. This photo was taken this morning—a typical Marina morning—on a beach that is about 1/2 mile away from the winery as the crow flies.
So, as it turns out, Marina is a great place to make wine. The mild temperatures and high humidity make it a perfect environment in which to process grapes, barrel-ferment chardonnay, age wine in barrel and store casegoods. We are also using resources in a frugal manner, as well. Our electricity bills are low because we don’t have to chill the cellar. We are also on the route from Highway 1 to the wineries on River Road, and (an added bonus), we can go to the beach for lunch.
But, as my husband likes to say, Marina is “Good for Wine, Bad for People”. For instance, during harvest when others are basking in the wonderful California sun, we crush grapes many times dressed in wool sweaters, hats and parkas. Our ranch manager, Tom, delivers our grapes during this time and he always gets a laugh when he sees us, usually because it contrasts with the sweating temperatures he’s just experienced out in the vineyards. The winter is particularly cruel. This type of damp cold tends to creep into one’s bones and it is difficult to get warm when working in the cellar. Needless to say, we are happy it is now spring! 