Core wine company is a family run winery located in Santa Maria Ca. Our primary vineyard is the Alta Mesa vineyard, located in Eastern Santa Barbara county in Cuyama Valley. We also get fruit from Laetitia, Camp 4, Rodney's and French Camp, all located in Santa Barbara County.
Other than the Core brand, we also produce C3, Kuyam, and Turchi wines. We concentrate on making wine in a unique vineyard driven style to produce complex and satisfying wines.
A consultant for Santa Barbara Highlands Vineyard, Dave Corey immediately connected with the “North Mesa” as soon as he saw it. Mainly, he was attracted to the varietals planted there, 17.5 acres planted to Mourvèdre and Grenache. A long-time freakish fan of Mourvèdre based wines from Southern France and several regions of Spain, Dave also recognized the unusual combination of high elevation, diverse soil types, topography and choice plant materials that were assembled there. With a one-track mind and infectious enthusiasm, Dave eventually worked out a long-term lease on the property with the owners of Santa Barbara Highlands Vineyard.
Planted in 2000 to 8 X 5 spacing (1089 vines per acre), this vineyard is home to 8 acres of Mourvèdre (Tablas clone, 369, & 4 on 1103P & 101-14 rootstock) and 9.5 acres of Grenache (Tablas clone A on 1103P & 101-14 rootstock). The soils consist of decomposed granite and clay loam with large rocks of schist, quartzite, basalt, and gneiss. There is a massive swing of daily temperatures that is very beneficial to the growing of these grapes, most often a 40 -50° difference between day and night. Daytime high temperatures are lowered by the arrival of cooling breezes from the north at approximately 2:00 in the afternoon.
The philosophy of vineyard farming at Alta Mesa is centered on the principles of sustainable agriculture and the active participation of the people who are making the wine, bottling the wine, marketing the wine, selling the wine, delivering the wine……….now do you get the meaning of CORE? Depending on the time of year, Dave spends anywhere from 12-30 hours a week in the vineyard. With the exception of events like spraying, pruning and harvest, he’s able to do most of the vineyard work himself. While the vineyard is not certified organic, it is managed with organic guidelines in mind. Mildew sprays are minimal and involve the application of both sulfur and potassium bicarbonate. There is no fertilization used on the vines and the weeds have been controlled by mowing, cover crops and hand hoeing.