{"title":"Phelan Farm","description":"\u003cp\u003ePhelan Farm is what happened when one of America's best-known sommeliers set out to farm a cold, foggy hillside on the California coast as a living whole, and planted it with the grapes of the Jura and Savoie.\u003c\/p\u003e\u003cp\u003eRajat Parr grew up in Calcutta, learned under Larry Stone in San Francisco and made his name as wine director for the Michael Mina restaurant group and RN74 before turning to winemaking. In 2017 he met Greg Phelan, who had planted vines in 2007 on his farm in Cambria, a few miles from the Pacific on the San Luis Obispo coast, and that farm became the base for Parr's own wines. The holdings have since grown to include the nearby Stolo vineyard.\u003c\/p\u003e\u003cp\u003eThe farming draws on permaculture, biodynamics and regenerative agriculture, with composts and ferments made on the farm, minimal sulfur and no copper. Alongside Chardonnay and Pinot Noir grow cuttings from celebrated Jura and Savoie growers, including Savagnin from Ganevat, pink Chardonnay from Tissot and Gringet from Belluard, plus Mondeuse, Poulsard, Trousseau, Jacquère, Altesse and Mencía. Fermentations are wild, the wines move by gravity into old barrels, and everything is bottled by hand with little or no added sulfur.\u003c\/p\u003e\u003cp\u003eProduction is tiny. Expect cool, saline, transparent wines with real nerve, closer in spirit to the Jura than to California.\u003c\/p\u003e","products":[],"url":"https:\/\/nyc.flatiron-wines.com\/collections\/phelan-farm.oembed","provider":"Flatiron Wines \u0026 Spirits NYC","version":"1.0","type":"link"}