Santa Barbara County
The grapes for this wine come from a variety of vineyards that Winemaker Bruce McGuire has selected over the years for their quality and consistency. Many are from the same blocks year after year.
All the grapes were pressed as whole clusters with 63% of the wine fermented in stainless steel tanks. The remaining 37% was barrel fermented and underwent malolactic fermentation. The barrelled wine was aged ‘sur lie’ and its lees regularly stirred to impart flavor and complexity.
35% barrel fermented aged ‘sur lie’ with ‘batonage’ 65% stainless steel tanks with frequent lees stirring.