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| Pressing off Syrah with a view of our Estate vineyard in the background | |
Wine quality begins with the grapes we source from premium, low yield vineyards located in Santa Barbara and San Luis Obispo Counties including Estate Pinot Noir from our Stone Corral Vineyard. Our gentle, minimal intervention winemaking reveals the complex varietal character and terrior of each distinctive small lot of wine. Production of our single vineyard wines is very limited and so is the distribution.
All of our grapes are hand harvested under lights or in the coolest morning hours and brought back to the winery for processing. Red grapes are destemmed with nearly 100% whole berries remaining and a 3-4 day cold soak ensues before the start of a average 10-14 day fermentation. White grapes are whole cluster pressed in our new Europress, then fermented in climate controlled stainless steel tanks. All wines then undergo a complete ML fermentation for stability and balance.
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