Grenache/Garnacha, Syrah/Shiraz, Tempranillo
The grapes are sourced from vineyards around Monterey County, from vines that are 20 years old on average. The grapes are hand harvested each season, with 3.5 tons/acre harvested on average.
The soil is comprised of sandy & shaly loam.
At the winery, the grapes are destemmed and gently pressed to start the fermentation. A mix of 50% selected yeast and 50% ambient yeast is used during fermentation, which lasts 8 days. Throughout this time the wine is maintained in small, open-top tanks with regular punch downs that are performed by hand. Total Sulfite count is 20 mg/L. There is minimal filtration and no fining prior to aging.
The wine is aged for 10 months in 60 gallon French oak barrels, and an additional 4-10 months in bottle prior to release.
New Jersey and New York
A rich ruby red color, highlighted with purple edges. Raspberry jam, cedar, and fig paste aromas jump out of the glass. The wine is medium-bodied with soft tannins, offering a mouthful of brableberry and black cherry.