Santa Lucia Highlands
Grapes are a combination of estate and sourced fruit, grown on slopes of 150m-550m in elevation with a Southeast facing exposition. The vines are VSP trained and are 20 years old on average. Harvest takes place by hand with an average yield of 3 tons/acre.
The soil is comprised of Chualar & Arroyo Seco loams.
After harvest, the grapes undergo a direct press and the juice is transferred to barrels for fermentation. A blend of 50% selected yeast and 50% ambient yeast is used to begin the fermentation process, which will last about 15 days. 100% of the juice is fermented with the lees, but just 75% goes through malolactic fermentation. Total Sulfite count is 32 mg/L. Light filtration takes place prior to aging.
The wine is aged for 8 months in 60-gallon French oak barrels. Then, the wine ages for 4-10 more months in bottle prior to release.
New Jersey and New York
Aromas of Meyer lemon, honeysuckle, and apricot. On the palate, the rich fruit flavors are complemented by a light touch of pineapple and nilla wafer.