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 a mix of Arroyo Seco gravelly loam and Chualar 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 21mg/L. There is minimal filtration and no fining prior to aging.
The wine is aged for 9 months in 60 gallon French oak barrels, and an additional 4-10 months in bottle prior to release.
New Jersey and New York
Aromas of dark cherry, saddlewood, and sweet herbs. Flavors of wild cherry are complemented by notes of toasted oak and raspberry.