Presqu’ile Winery Celebrates Women’s History Month
March 27, 2024
March 27, 2024
Since March is Women’s History Month, and a time to celebrate women’s contributions to history, culture and society, Presqu’ile Winery shines the spotlight on two integral women to their operation, Enologist Anna Murphy and Chef Julie Simon. And while the tasting room offers a special March pairing for this occasion, the winery’s seasonal wine and food tasting experiences showcase the bounty of Presqu’ile in both areas, with a feminine touch. If you’re not familiar with Presqu’ile, here’s a brief background.
Presqu'ile estate, Courtesy of Presqu'ile Winery
The wines of Presqu’ile are a family affair, owned and operated by the Murphy family. With a long history of farming in Arkansas and Louisiana, they dreamed of starting a winery that specialized in Burgundian-style wines, and settled on Santa Maria Valley after a year-long search. In 2007, they purchased an old farm on 72 acres, naming it “Presqu’ile”, a French word meaning “peninsula” or “almost an island”, an homage to their Mississippi Gulf Coast family compound of the same name that was destroyed by Hurricane Katrina.
Presqu'ile Vineyard, Courtesy of Presqu'ile Winery
Focused on cool-climate Pinot Noir, Chardonnay and Syrah from Santa Barbara County, Presqu’ile sources grapes from select vineyards and their own estate fruit to bottle a unique sense of place. The estate is the Presqu’ile Vineyard, planted to a tapestry of blocks that are home to many clones, exposures and elevations, farmed sustainably and organically. The unique growing conditions lend savory and spicy characteristics to the wines, and the cool climate keeps the acidity high and the fruit not overly ripe.
Presqu'ile Tasting Room, Courtesy of Presqu'ile Winery
But winemaking is only half the equation, as hospitality rounds out the experience. Presqu’ile strives to make their Southern hospitality center, where family, food and wine come together. They offer a high end wine tasting experience, in a beautiful facility on the estate hilltop, that offers ocean and mountain views. Presqu'ile is consistently rated as one of the best tasting room experiences in Santa Barbara County.
Enologist Anna Murphy, Courtesy of Presqu'ile Winery
Anna Murphy is the Enologist for Presqu’ile, capping off over a decade of experience at the winery. Anna works alongside winemakers Dieter Cronje and Mike Chase, adding her input to every stage of the process, and working alongside her family to make important winery decisions.
Chef Julie Simon, Courtesy of Presqu'ile Winery
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March special, Roasted Beet and Pomegranate Hummus, Courtesy of Presqu'ile Winery
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Chef Julie Simon works the food aspect of Presqu’ile’s hospitality program, preparing mezze picnic lunches for wine tastings with fruit and vegetables from the estate garden, which she tends. Chef Julie is passionate about bringing the best food possible to the table, experimenting with the tastiest combinations.
Roasted Beet and Pomegranate Hummus, Courtesy of Presqu'ile Winery
The March Special is a pairing of the 2016 Presqu’ile Rim Rock Vineyard Pinot Noir and Roasted Beet and Pomegranate Hummus recipe. Anna chose this wine, because “the 2016 has aged so well, with a nice balance of acid and smooth tannins on the palate. On the nose, I got a complex array of aromatics, including a hint of floral, allspice and cardamom, ripe cherry and a bit of wet slate.” According to Chef Julie, who created the recipe to complement the wine, “the hummus highlights the balanced acidity and earthy palate of the Rim Rock Pinot, making for a perfect bite you’ll keep coming back to again and again.”
The Rim Rock Vineyard is a two-acre “monopole” in southern San Luis Obispo County, that grows low yields of high quality fruit, due to the rocky, mineral soils and rigorous farming practices. The 2016 is the last year that Presqu’ile produced wine from this vineyard, made with 100% whole cluster fermentation in concrete, followed by aging in 100% neutral oak, the very best way to let the fruit shine.
Enologist Anna Murphy, Courtesy of Presqu'ile Winery
In honor of Women’s History Month, I had the opportunity to ask both women about their views on being a woman in male-dominated fields.
What do you think women bring to the wine and food experience that may be different from men?
Anna Murphy: “I don’t think what I bring to the winery has to do with gender so much as it has to do with personality traits and work ethic. For example, I do well as the Enologist because I enjoy what some might consider mundane and repetitive tasks like calibrations, titrations and organization. I like the precision and consistency required in these procedures, necessary to attain accurate results.”
Chef Julie: “It’s all about sensibility, what inspires us, what moves us, what makes us smile or cry. We are out there creating an experience for our patrons, we all have a story to tell and offer memories to be made. Sensibility is proper to a person, not a gender.”
How have you benefitted from the feminine perspective?
Anna Murphy: “This may sound completely backwards to some, but I’ve benefitted by holding a position in a historically male dominated field, with little thought going to me actually being a woman. Thankfully, I’ve never felt like I’ve had a missed opportunity in this field because I am a woman. I’ve been lucky to work with very supportive and inclusive male colleagues, and I think all the attention to gender equality in the workplace over the past years has probably contributed to that.”
Chef Julie Simon: “Food can be the ultimate expression of love and affection. My innate desire to nurture and please always made food the medium of choice. Later, as I evolved and gained confidence in my career, leading my programs with integrity has become a necessity. I wouldn’t serve a patron something I’m not comfortable serving to my own family.”
Anna Murphy: “I don’t think what I bring to the winery has to do with gender so much as it has to do with personality traits and work ethic. For example, I do well as the Enologist because I enjoy what some might consider mundane and repetitive tasks like calibrations, titrations and organization. I like the precision and consistency required in these procedures, necessary to attain accurate results.”
Chef Julie: “It’s all about sensibility, what inspires us, what moves us, what makes us smile or cry. We are out there creating an experience for our patrons, we all have a story to tell and offer memories to be made. Sensibility is proper to a person, not a gender.”
How have you benefitted from the feminine perspective?
Anna Murphy: “This may sound completely backwards to some, but I’ve benefitted by holding a position in a historically male dominated field, with little thought going to me actually being a woman. Thankfully, I’ve never felt like I’ve had a missed opportunity in this field because I am a woman. I’ve been lucky to work with very supportive and inclusive male colleagues, and I think all the attention to gender equality in the workplace over the past years has probably contributed to that.”
Chef Julie Simon: “Food can be the ultimate expression of love and affection. My innate desire to nurture and please always made food the medium of choice. Later, as I evolved and gained confidence in my career, leading my programs with integrity has become a necessity. I wouldn’t serve a patron something I’m not comfortable serving to my own family.”
Anna Murphy juggling wine and children, Courtesy of Presqu'ile Winery
Both women, as mothers with young children, voiced challenges in achieving a work/home balance, since women are usually the primary caregivers. But both say that their work is a calling, something they love and can’t shake. And perhaps that is the common ground between men and women.
Presqu’ile Winery is open for tasting experiences, Weekdays 12pm - 5pm, Weekends 11:30am - 5pm, Closed Tuesdays, and by reservation only
presquilewine.com
Presqu’ile Winery is open for tasting experiences, Weekdays 12pm - 5pm, Weekends 11:30am - 5pm, Closed Tuesdays, and by reservation only
presquilewine.com
And if you're interested in making this recipe of the month from Presqu'ile, here are the instructions from Chef Julie:
Roasted Beet and Pomegranate Hummus
This simple recipe is easy to make in even the most basic of kitchens. To prepare, all you need is a roasting pan, blender, and mixing bowl. This delicious Roasted Beet and Pomegranate Humus pairs perfectly with the Presqu’ile Winery 2016 Rim Rock Pinot Noir. The subtle sweetness of the pomegranate and earthy notes of the beets meld effortlessly with the smooth tannins and balanced acidity, not to mention notes of allspice, cardamon, and ripe cherry.
Ingredients
Directions
Roasted Beet and Pomegranate Hummus
This simple recipe is easy to make in even the most basic of kitchens. To prepare, all you need is a roasting pan, blender, and mixing bowl. This delicious Roasted Beet and Pomegranate Humus pairs perfectly with the Presqu’ile Winery 2016 Rim Rock Pinot Noir. The subtle sweetness of the pomegranate and earthy notes of the beets meld effortlessly with the smooth tannins and balanced acidity, not to mention notes of allspice, cardamon, and ripe cherry.
Ingredients
- 2 heaping cups of roasted beets (about 2 lbs)
- 1 cup of cooked chickpeas (fresh or canned)
- 1 tbs of pomegranate molasses
- 1 tsp salt
- 1.5 tbs of tahini
- 2 tbs of lemon juice
- 3 tb of olive oil (+ more for serving)
- 3 roasted garlic cloves
- 1 tps coriander seed
- ½ tps smoked paprika
- Splash water
- Splash vinegar
- Pinch of clove
Directions
- Preheat oven to 350F
- Toss the beets in a mixing bowl with a splash of water, vinegar, salt, and clove.
- Place in a baking pan and cover. Bake until soft, remove from oven, and let cool until you can handle them.
- Remove beet skins.
- In a high-speed blender, combine all ingredients, starting with the liquids, and blend until texture is smooth.
- Pour into a serving dish, drizzle with olive oil and finishing salt, and serve alongside crudites and grilled pita bread.