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| | Pressing off Syrah with a view of our Estate vineyard in the background |
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Gentle,
terroir-driven winemaking reveals rich, aromatic wines and the complex varietal
character of each distinctive small lot of wine. Capturing the grape at
optimal fruit ripeness comes at a perfect balance of sugar, acid, flavor and
finesse. This harmony along with showcasing nature’s most expressive
sites is the hallmark of a great wine. Wine quality begins with
the grapes sourced from intensely farmed, low yield vineyards located in Santa Barbara and San Luis Obispo Counties
including Estate Pinot Noir from our Stone Corral Vineyard. 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 an average 14 day fermentation. The wine is transferred to a
methodical blend of new and neutral French Oak barrels for 16-20 months
aging. White grapes are whole cluster pressed in the Europress, then
fermented in climate controlled stainless steel tanks. The wine is
transferred to new French Oak barrels for only a few days to further develop
the inherent texture. All wines undergo a complete ML fermentation for
stability and balance.
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