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.

Southern Rhône Blend

The vast majority of wines from the Southern Rhône are blends. There are 5 main black varieties, although others are used and the most famous wine of the region, Châteauneuf du Pape, can be made from as many as 13 different varieties. Grenache is the most important grape in the southern Rhône - it contributes alcohol, warmth and gentle juicy fruit and is an ideal base wine in the blend. Plantings of Syrah in the southern Rhône have risen dramatically in the last decade and it is an increasingly important component in blends. It rarely attains the heights that it does in the North but adds colour, backbone, tannins and soft ripe fruit to the blend.

The much-maligned Carignan has been on the retreat recently but is still included in many blends - the best old vines can add colour, body and spicy fruits. Cinsault is also backtracking but, if yields are restricted, can produce moderately well-coloured wines adding pleasant-light fruit to red and rosé blends. Finally, Mourvèdre, a grape from Bandol on the Mediterranean coast, has recently become an increasingly significant component of Southern Rhône blends - it often struggles to ripen fully but can add acidity, ripe spicy berry fruits and hints of tobacco to blends.