There are two main course options that are classic Easter staples: ham and lamb. I would not complain about either option, but my pairing recommendations do differ depending on which you choose. If you’re going with a rack of lamb, I’d recommend a Rhone varietal or a blend of a couple Rhone varietals such as Slouch Hat’s Parade Rest Grenache, Syrah, and Mourvèdre (GSM) blend. The gaminess of the Mourvèdre blended with the spiciness of the Syrah and red fruit of the Grenache is a perfect match for lamb. In fact, well before Slouch Hat was even born, lamb with a Rhone varietal blend was my go-to show off pairing. I will always recommend it.

Since the first bottling of the As You Were Sauvignon Blanc, we’ve bottled our first vintage of Parade Rest Grenache, Syrah, Mourvèdre (GSM). Both of these wines were picked up by a distributor in Arkansas and have recently been picked up by three other states, but I’m still keeping those hush hush until they are actually in the market. We also launched our online store where customers in 40 states can have our wines delivered directly to their doorsteps! That’s given many people who have asked to try but live in states where we haven’t found distributors yet the ability to try our wines.

It’s that time of year again! Two back-to-back holidays that call for delicious wines to be paired with copious amounts of food. It’s also that time of year when you make a last-minute dash to the wine shop because you forgot to stock up for your guests or, if you’re like me, you need to find a couple bottles to take to your family’s house because you once again failed to contribute to the cooking. Also, if you’re like me, you get a rush of anxiety because you don’t know what wine to pick out- do I just buy what I like, should I take others into account, what actually pairs well with Thanksgiving food?

The above scenario is probably what would happen if you took this blog and tried to make wine. What I describe here are the basics and if you follow them, you could end up making a great wine. However, most likely you’ll sit down excited for that first sip - swirl, sniff, sip - and you’ll damn me for putting this on the internet.

The other night my girlfriend, Rachel, and I were celebrating Slouch Hat Wines officially being sold in Arkansas when Rachel poured the last of the bottle of Slouch Hat’s As You Were Sauvignon Blanc in my glass. Immediately she thought something was wrong. A large amount of crystalline looking sediment fell into the glass. She asked, “Is that glass? What’s wrong with the wine?” I replied, “nothing is wrong. Those are just wine diamonds, and the only diamonds you’ll be seeing for a while…” Night ruined, so I went to enjoy my wine in solitary confinement and write this blog about wine diamonds.

When prohibition was repealed, and God began to smile on America again, the federal government decided to wash its hands of the issue. Therefore, Congress delegated its authority to the individual states to regulate alcohol. With the intention of promoting public safety (ie keeping counterfeit and homemade alcohol off the market), preventing monopolies, and, most importantly, generating tax revenue the states decided to implement a three tier distribution system.

To me a slouch hat represents hard work. It evokes images of ranchers, cowboys, explorers, cavalrymen, and farmers. Men and women who live off the land that they work. However, it also evokes an opposing image. A restful, almost lazy, image of someone leaning against a tree at the end of a long day’s work with their slouch hat pulled down low over their eyes. It’s these juxtaposing images that led me to choose the name Slouch Hat Wines. The harder you work wearing a slouch hat, the more it becomes beat down by the sun, sweat, and the elements. When the wide brim begins to slouch, it’s time for you to follow suit and slouch back with a nice glass of wine. A glass of Slouch Hat Wines, of course.

Lately, I’ve heard my dad and owner of Slouch Hat Wines, M.P. Fowler, talk a lot about closure. I assumed he was going through something terrible, so I cuddled with him as much I could to comfort him. However, I recently realized he has been referring to wine closures – you know those things that seal the bottle - corks, screw caps, etc.— and finding the right one for Slouch Hat Wines’ Sauvignon Blanc and GSM. It turns out there are a lot of options out there and some very strong opinions as to which closure is best, and worst, for the wine. Since I no longer have to waste my time offering free cuddles, I decided to hit the streets to learn about the history of closures and to find out which one is best – or if it even matters!

It was a warm, sunny fall day in Virginia. My dad and I were on our way back to Washington, D.C from Harpers Ferry, West Virginia. As we cut through Northern Virginia, we began to pass a series of signs advertising wineries. With nothing else to do that day, we pulled into one of the wineries to see what this wine thing in Virginia was all about. Our expectations were low— only the West Coast made good wine, right? Well, this specific winery lived up to those low expectations. However, it was a beautiful winery on beautiful land on a beautiful day and I felt a sense of serenity that was entirely unknown to me.

Howdy! Slouch Hat Wines’ Chief Field Correspondent, Po’Boy Fowler, back again. It’s the rainy season here in the Santa Ynez Valley (yes, we have a “rainy” season in California). This year it is actually raining a lot, which should greatly help the vineyards for the 2023 vintage. However, the rainy weather has me missing the constant sunshine and perfect temperatures that we have most of the year. In homage of that beautiful weather, I decided to focus this blog on the Santa Ynez Valley’s climate and why it is perfect for growing grapes – and not only one or two specific varietals like many places in the world, but multiple varietals specific to different parts of the valley.

Hi! Po’Boy Fowler back in my favorite spot in the cellar: curled up on top of Slouch Hat Wines’ Sauvignon Blanc barrels. Why is this my favorite spot? Because we age Slouch Hat’s Sauvignon Blanc in 500-liter French barrels called puncheons. These are significantly larger than your typical barrel, so I can really stretch out and nap. Slouch Hat’s GSM is aged in 288-liter Burgundy barrels, which is one of the two standard sizes but too small for me. Other than impacting my nap time, why do barrels matter?

Hi! Po’Boy Fowler live from the Santa Ynez Valley where all of Slouch Hat Wines grapes are grown. One of the best grown varietals in the Valley, and in Ballard Canyon AVA specifically, is Syrah. This is where we grow the Syrah that goes into our GSM. I decide to dive into Syrah’s origin story because I’ve overheard a lot of drunken debates about where it originated from, and they can’t all possibly be true! Also, who doesn’t love a good origin story? So, was it Persia? Sicily? France?

Hi! Po’Boy Fowler live from the cellar where today I learned “cat pee” is a common aroma in Sauvignon Blanc. Hmmm. Luckily, I’ve been told that is only in New Zealand Sauvignon Blancs. In California we make gorgeous Sauvignon Blancs with tropical fruit and citrus notes and well-balanced acidity that will be very refreshing this summer! If you do pick up some “cat pee” aromas, that’s my bad…