Tensley Wines

Joey Tensley discovered wine at the age of 12 during a soccer trip to Bordeaux. He started making wine in 1993 at 22 and set up his own Tensley brand in 1998, spending the next 20 years finessing his craft with vintages in Chile, Argentina, Spain, and the Rhône Valley. Joey had already discovered a particular passion for Syrah and had started his own production in Santa Barbara with the mindset to create great quality and affordable wines from Rhône varieties.

He has since extended his range, producing exciting top-quality Syrah from single vineyards with excellent cellaring potential under the Tensley label, as well as brilliant and affordable Rhône blends, Chardonnay, Pinot Noir, and Cabernet Sauvignon for drinking now under his Fundamental label.

Joey’s approach is simple: he works with great fruit from the best growers in the Central Coast and is as ‘hands-off’ as possible in the winery with minimum use of oak and sulfur. In 2016, he purchased 16 acres of his only estate vineyard, Colson Canyon, which lies above the all-important fog line, from which he had already been buying grapes to make his flagship cuvée since 2000.

Known as the King of Syrah, Joey Tensley has become renowned for his expertise with this variety, gaining a long list of accolades and high scores from critics such as Robert Parker. Today, he is widely recognized as one of the foremost winemakers in California. His wines reflect his thoughtful, laid-back approach and demonstrate a mineral purity that is quite exceptional for this region, especially at these price points.

Central Coast AVA

The Central Coast of California is one of the state’s most dynamic and diverse wine regions, spanning from the southern part of the San Francisco Bay Area to Santa Barbara County. With over 100,000 acres of vineyards, the region encompasses notable areas like Monterey County and Paso Robles, each with unique characteristics.

Its proximity to the Pacific Ocean significantly influences its climate, with cool coastal breezes and fog moderating temperatures. This allows for slower ripening, preserving acidity and producing well-balanced wines. The diversity of microclimates, from the cool coastal zones of Santa Lucia Highlands to the warmer inland areas of Paso Robles, supports a wide array of grape varieties.

The region is celebrated for both cool- and warm-climate grape varieties. Cool-climate grapes like Chardonnay and Pinot Noir thrive in Santa Barbara and Santa Lucia Highlands. Chardonnay here ranges from crisp green apple to lush tropical fruit flavours, while Pinot Noir is known for its elegant red berry, earth, and spice notes. Warmer regions like Paso Robles excel with bold reds, including Cabernet Sauvignon, Syrah, and Zinfandel. These wines are often full-bodied, showcasing dark fruit, spice, and oak influences, with Rhône-style blends being a particular highlight.

Several subregions stand out for their unique contributions to Central Coast winemaking. With its transverse valleys that funnel cool ocean air inland, Santa Barbara County is renowned for producing world-class Pinot Noir and Chardonnay, particularly in the Sta. Rita Hills AVA. Paso Robles, a warmer inland area, is famous for its robust reds and diverse Rhône blends, supported by its 11 sub-AVAs. Monterey County benefits from strong coastal influences, producing excellent cool-climate Pinot Noir and Chardonnay, while the rugged Santa Cruz Mountains yield high-quality Cabernet Sauvignon and Chardonnay.

The Central Coast is also a hub for winemaking innovation. Many producers experiment with small-batch production, non-traditional blends, and sustainable practices, including organic and biodynamic farming. This approach aligns with the growing consumer demand for environmentally conscious wine production. The region’s laid-back culture further enhances its appeal, offering visitors a welcoming and authentic connection to the land and the winemaking process.

Prominent wineries in the region include Tensley Wines, known for its commitment to sustainability, and Au Bon Climat in Santa Barbara, specialising in Burgundian-style Pinot Noir and Chardonnay.

White Rhône Blend

With the exception of the wines from Condrieu and Château-Grillet virtually all Rhône Valley whites are made from blends.

In the north, the white wines of Hermitage, Crozes-Hermitage, St-Joseph, and St-Péray are produced from blends of Marsanne and Roussanne. Generally Marsanne is the dominant partner and it lends colour, body and weight to the blend, as well as richly scented fruit. Roussanne, a notoriously low yielder and pernickety to grow, produces intensely aromatic wines which contribute bouquet, delicacy and finesse to the blend.

Until about 15 years ago there was very little interest in southern Rhône whites as it was widely believed that the combination of dull non aromatic grapes and the baking summer heat meant quality wine production was nigh impossible. Since then the quality has improved markedly through the introduction of cool fermentation techniques and increased plantings of northern Rhône white grapes.

The base of many blends is still Grenache Blanc, a widely planted variety producing fresh wines with apple-like fruits, often with hints of aniseed. Ugni Blanc is still found in many blends, as is Clairette though their general lack of character and definition has led to a reduction in plantings. The future for southern Rhône whites appears to lie with Roussanne, Marsanne, and, increasingly, Viognier.