Winemaking Philosophy

Wine quality begins with grapes sourced from intensely farmed, low yield vineyards located in temperate climate valleys of Santa Barbara and San Luis Obispo Counties including Estate Pinot Noir from Stone Corral Vineyard. Capturing the grapes at optimal ripeness combined with gentle, terroir-driven winemaking reveals rich, aromatic wines with complex varietal character from each distinctive small lot.

All grapes are hand harvested under lights or first morning picks to assure the coldest fruit possible for the starting point of processing. Red grapes are destemmed with nearly 100% whole berries remaining then a 3-4 day cold soak ensues before the start of fermentation that averages 10 days. The wine is transferred to a blend of new and neutral French Oak barrels for 16-18 months of aging. Pinot Blanc and Rosé are whole cluster pressed, then undergo a long, slow fermentation in climate controlled stainless steel tanks. Chardonnay is barrel fermented in new, medium toast French Oak while also employing batonnage to develop a creamy midpalate and then it is aged sur lie for seven months prior to bottling.