Santa Barbara County
Grapes are sourced from 150 acres of estate vines in Santa Barbara County. The vines are spur pruned and 8 years old on average. At harvest, all grapes are picked by hand at night and yield 3 tons per acre.
Sandy loam, sand, gravel, & clay
Vinification takes place over 15 days with selected Burgundian yeasts.
The wine is aged 8-9 months in a combination of 228L barrels and 50L puncheons. Once in bottle, the wine ages for a minimum of 6 months prior to release.