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.
Aromas of dark cherry, saddlewood, and sweet herbs. Flavors of wild cherry are complemented by notes of toasted oak and raspberry.