“ That ’ s where I ’ ll inoculate the wines with bacteria . It will eat the malic acid [ and ] it will convert it to lactic acid , so it gets rid of all those harsh tannins ,” Huber explains . “ And then it will sit there . So pretty much from the time we receive the grapes until the time they get in the oak barrels , it ’ s about two months . And then pinot noir and sangiovese will come around pretty quickly in the oak barrels , usually a year , whereas cabernet sauvignon , syrah , petite sirah , they ’ ll take upwards of two years .”
Huber has been bringing on more people to help oversee his winemaking program , including a UC Davis enologist and now the former head winemaker from Joseph Phelps Vineyards in Napa Valley .
“ I ’ m 62 years old this fall ,” Huber says . “ I ’ m kind of getting up there , so I ’ m just stepping back a little bit and letting my team do a little more and me do a little less .”
When it comes time for bottling , that process has been done in the tasting room for the last 20 years . “ We send the glass to a company in Paso Robles and a 1,200-degree oven heat inks on the labels [ instead of using a paper label ],” Huber says . “… [ It has ] just a really nice , clean , elegant look to it .”
Interestingly , in addition to his Italian technique and mentor , all of Huber ’ s equipment is Italian , from Tuscany : the filling machine , corker , spinner , crusher and press . Even his automatic dispensing machines ( for tastings ) are from Tuscany . “ I ’ m the first winery in Southern California to get them ,” Huber says .
Top left : Laguna Canyon Winery stands out in its field with many awards . Top right : Automatic dispensing machines make tasting at your own pace easy for guests . Bottom : Wine-blending classes are offered .
Visitors get a card loaded with a pre-set amount of money , then insert the card in a machine to dispense a taste of wine . Staff are still on hand to answer any questions .
“ Right now it ’ s all through the machines , but we ’ re talking about introducing a secondary tasting program where we would still pour at the bar ,” Huber says . “ That would be a little bit different price point and more educational and more one on one . We ’ re talking about it right now . … That would be something we ’ re looking at maybe a Friday , Saturday , Sunday or just Saturday and Sunday . We ’ re not sure , but we ’ re looking at it right now .”
For a more immersive introduction to the winery , which has become quite popular , guests can sign up for a two-hour premium wine and barrel tasting experience on Friday ,
Saturday and Sunday . “ That ’ s one on one with me as the owner , winemaker and sommelier ,” Huber says . Guests receive a glass of Champagne , then Huber gives a talk about the winery and presents a video about his wine-making process , followed by premium wine tastings from the machines paired with a cheese and charcuterie board . And , finally , the event ends with tastings straight from the barrel . “ It ’ s just really educational , really engaging and really a lot of fun ,” Huber says .
Whether you like reds , whites , blends or single-varietal vino , Laguna Canyon Winery has something for every taste . And if , for some reason you don ’ t find that perfect sip to please your palate , there ’ s a wine blending class to try your own hand at mastering the art of winemaking . g
LAGUNA BEACH MAGAZINE 45