Cordon of Santa Barbara
Get the Dirt from Etienne Terlinden
“For me, it’s important to make a wine that reflects the best qualities of the grape clone, terrior and climate, rather than trying to create a wine to fit a specific market or critic’s taste.”
Etienne Terlinden was introduced to wine in his grandfather's wine cellar near Brussels in Belgium. His appreciation for wine grew from traveling the world with his family and later with the US Navy, where he made numerous trips to France. While earning his BA at the University of California at Santa Barbara, Etienne's love of wine grew to passion as he became interested in Santa Barbara's unique microclimates and their ability to produce wines with distinct character. Working with Laetitia Vineyard & Winery, Gainey Vineyards, Central Coast Wine Services and Summerland Winery as enologist and winemaker offered Etienne a remarkable education in farming and winemaking.
He gave birth to his own Cordon Wine in 2001.“ My goal was – and is – to create superlative wines that are handcrafted with modern state-of-the-art techniques and, in all respect to my European roots, a very certain old world sensibility, wines that have a true sense of place, balance, elegance, character. For me, it’s important to make a wine that reflects the best qualities of the grape clone, terrior and climate, rather than trying to create a wine to fit a specific market or critic’s taste."
How did you get your start in the winemaking business? Working with Laetitia Vineyard & Winery, Gainey Vineyards, and Central Coast Wine Services as enologist and winemaker, and eventually with Summerland Winery as Executive Winemaker.
What wine made you want to become a winemaker/start your own winery? Many.
What varietals do you work with? Zinfandel, Syrah, Pinot Noir, Chardonnay, Sauvignon Blanc and various others.
What vineyards do you source from? Happy Canyon in Santa Ynez Valley, Kick-On Ranch in Santa Barbara County, White Hawk Vineyard in Santa Barbara Country, French Camp Vineyard in Paso Robles, as well as my own Theresa-Noelle Estate Vineyard in Santa Barbara.
What type of oak treatment do you use? Why? Typically 40% new French and/or American oak/60% neutral oak, but depends on varietal. Sauvignon Blanc is all stainless steel.
What do you love about your winemaking region? Microclimates and diversity throughout Central Coast.
What region would be your second choice? Sonoma
What's the story behind your name/label? Ode to the vine!
What's the biggest misconception about making wine in California? That it's romantic.
What's the one thing you wish someone had told you about the wine business before you started your own winery? That you'll work harder than ever.
We're curious…do you even get tired of drinking your own wine? No.
Is it considered bad form to dip into your inventory? Never.
Do you still have a day job? Yes, Executive Winemaker for Summerland.
What piece of winemaking equipment is the most fun to use? Basket Press. The hardest? Punch down. Most necessary? Hands on grapes.
Cordon wines are available for tasting by appointment. For more information about Cordon wines, visit their website.