Winery Profile

Le P’tit Paysan is a small producer focused on showcasing the quality and diversity of the wines that Monterey and the nearby AVAs can create. Ian Brand is the owner and winemaker. Brand was named one of Wine Enthusiast’s “40 Under 40 Tastemakers” in 2013, who said about him, “After moving from Utah to California to pursue surfing, Brand found his real calling at Bonny Doon in Santa Cruz, where he was assistant winemaker from 2004– 2007. He has also been winemaker for Nicholson and Pierce Vine- yards and consults for various clients in the region. Innovative, experimental and eager to push the envelope in the Salinas Valley and beyond, Brand is known for his progressive approaches to plantings, commitment to organic farming and tireless promotion of Monterey as the next region to watch in California.” Brand says on the impetus for the Le P’tit Paysan wines, “We did not set out to make these wines. We discovered great vineyards at the edge of sensible farming and decided to bring them to light. The farther we looked, the more we found – remote, challenging vineyards, with hard depleted soils, and intense sunlight tempered only by the coastal breeze. Vineyards capable of producing only the most idiosyncratic wines. Our goal as winemakers is to lightly polish the roughest edges and leave the idiosyncrasy intact. It is here in the back country, filled with individual character, where Le P’tit Paysan comes to life.” In their growing sites Brand looks for shallow, rocky soils, good site selection and proper varietal match with the soil and climate. The often overlooked greater Monterey Bay Area has a plethora of underappreciated, rocky vineyards, many of which contain a high proportion of limestone.


Brand is known for his progressive approaches to plantings, commitment to organic farming and tireless promotion of Monterey as the next region to watch in California. – Wine & Spirits Magazine



Wines

Chardonnay “Jack’s Hill”, Monterey: Sustainable.  From the small La Belle Rose Vineyard at the base of Jack’s Hill, planted on the distinct iron oxide granite that dominates the east side of the Salinas Valley directly east of Sleepy Hollow North. Very cool climate. Clone 4 and 76 on 101-14 rootstock, picked around 22 Brix usually. Whole cluster pressed to tank, cold settled 24 hours, racked to neutral oak barrels and stainless tank. Barrel aged 9 months. Fermented with a combination of native and cultured yeasts. Three months Battonage. Full secondary fermentation.

“Le P’tit Pape”, San Benito County: Sustainable. Sourced primarily from the Spur Ranch site in San Benito County. White clays over limestone substrate, 15% south facing slope. Picked at moderate brix levels, fermented in several lots ranging from 0-50% whole cluster with native & cultured yeasts. Aged in neutral casks for 10 months. 58% Grenache, 28% Syrah, 19% Mourvédre.

Petite Sirah, Monterey: Sustainable.  Predominantly from Block 1 on Pierce Ranch Vineyard in the San Antonio Valley, which is slightly north facing and littered with large chunks of limestone. Picked at 22.1 brix, cold soaked 3-5 days, fermented 30% whole cluster at moderate peak temperatures (85F) with a combination of native and cultured. 18-20 day macerations. Pressed directly to barrel. Aged on gross lees for 10 months in used oak from 2-15 years old.

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