About Us
About Scott Cellars: Scott Cellars is the
culmination of over a decade of intense work and passion.
Owner and Winemaker Peter Scott Fraser worked as a wine marketer
and winemaker for others while carefully crafting the concept
of Scott Cellars. Vineyard-designate wines and unique blends
dominate the lineup. Production is very small with an eye
on quality first and foremost.
About Peter Scott Fraser: Peter Fraser
came to the business of wine via the love of fine wine. In
1995 on a wing and a prayer, Peter left the advertising business
to pursue his desire to have his own winery. First came jobs
selling wines while studying viticulture and oenology at
night. Then in 2000 Peter took over as winemaker at a small
winery in Ventura. After honing his winemaking skills for
five years, Peter started, “his own winery” in
2005.
The Wines: At only 900 cases Scott cellars
is one of the smallest wineries around. The whites, Pinot
Gris and Chardonnay are crisp clean wines that pair beautifully
with food. The reds are big and bold with surprisingly smooth,
silky tannins. The Pinot Noir is elegance in a glass, while
the Syrah is firm in structure and loaded with dark fruit
flavors. The most unique wine is Cuvee J. It combines
Zinfandel with Syrah and balances high alcohol with tremendous
fruitiness and firm acidity:"a linebacker who can
dance ballet"
The Vineyards: Since all fruit is sourced,
the greatest care is taken when choosing vineyards. All fruit
is sourced from Santa Barbara Count except the Zinfandel
for Cuvee J comes from French Camp Vineyard in Paso
Robles. Pinot Gris comes from Lucas and Lewellen Vineyard
while the Chardonnay comes from the famed Bien Nacido Vineyard.
The Pinot Noir heralds from a very sandy vineyard in Santa
Maria Valley, Sharon’s Vineyard. Finally, the Syrah
comes from a wonderful Vineyard called Black Oak in the Los
Alamos Valley.
The Philosophy: In one word, “balance
in every aspect of each wine” is Scott Cellars mantra.
Acidity needs to balance with the fruit which needs to balance
with alcohol which needs to balance with the tannin structure.
Each component needs to compliment the other and thus strike
a balance for the whole. In other words, the whole becomes
greater than the sum of the pieces. This is also known as
the transcendent function.
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