Cabernet Franc
picked
9/28/2020
Waxing gibbous moon
pressed
10/27/2020
Waxing gibbous moon
racked
8/5/2021
Waning crescent moon
bottled
7/15/2022
Waning gibbous moon
The experience of this wine feels to me like walking deep into the woods and finding a cigar box made of cedar. You open it, and find that it is filled with mouthwatering plums, black cherries, and peppercorn laid upon eucalyptus leaves, walnuts, and chocolate. There is flint nearby to start a fire, and a bench to sit and savor this wine for a long time. Yes, forgive me, this wine makes me want to write poetry. Mouthcoating, a deep earthiness, with a long finish and perfect balance.
Pair with coq au vin, roast chicken or duck, grilled asparagus or artichokes, vegetable lasagna.
- ABV 14.9%
- Vintage 2020
- Region Santa Barbara County
- Varietal 100% Cabernet Franc
Vineyard Notes
The slow even ripening of the early summer kicked into higher gear later in August when the temps started to climb. The Cabernet Franc block held up very well against the heat waves of August and September. We picked the majority of the fruit on September 28th and the rest on October 6th. It came in looking beautiful and perfectly ripe.
Production Notes
The first lot of fruit was destemmed and hand sorted, then loaded into our 2-ton cement tank for fermentation. After six days the fermentation started naturally, and was pressed into neutral oak barrels one month later. The second pick had beautifully lignified stems, so we left 66% as whole cluster and destemmed the rest. This ferment was gently foot treaded, and was pressed into neutral French barrels after five weeks.
CASES: 118
Cabernet Sauvignon
picked
10/6/2020
Waning gibbous moon
pressed
11/6/2020
Third quarter moon
racked
6/22/2021
Waxing gibbous moon
bottled
7/15/2022
Waning gibbous moon
We’re going on a trip, somewhere smoky and delicious, where jazz is playing on an old record player. There is a brand-new leather duffel sitting on the old bed, and as you peek inside you find juicy blueberries, deeply perfumed violets, and freshly turned soil, which you sink your hands into. You can also smell the fennel seeds, spicy cloves, and even some oregano. There is a beautiful chalkiness in the air that reminds you of vanilla wafers and cinnamon ice cream.
Off we go.
Pair with cheesy veggie pizza, spinach and artichoke dip, or eggplant parmesan. Even a burger would be delicious with this wine, veggie or not.
- ABV 14.8%
- Vintage 2020
- Region Santa Barbara County
- Varietal 95% Cabernet Sauvignon, 3% Petit Verdot, 2% Merlot
Vineyard Notes
The growing season was off to a great start with a cool spring and temperate summer. In August the weather turned, and our Cab blocks endured through multiple heat waves. This heat caused the vines to pause ripening, but the well-maintained canopy protected and shaded the clusters. At the time of harvest all lots were in good condition with only small amounts of damage from the intense weather.
Production Notes
The Cabernet Sauvignon is a blend of three different clones from distinct parts of the vineyard. Hand harvested in the early morning, the fruit was then 100% destemmed and meticulously hand-sorted. Clone 337 was fermented in oak rotary fermenters, clones 169 and 30(See) were in French oak foudres. The wine spent an average of 30 days on skins before being gently pressed into 44% new French oak barrels for maturation.
CASES: 351
Petit Verdot
picked
9/24/2020
First quarter moon
pressed
10/21/2020
First quarter moon
racked
8/5/2021
Waning crescent moon
bottled
7/15/2022
Waning gibbous moon
If there were a sequel to “American Werewolf in London,” I would want to be drinking this wine while watching. Why?
1) It’s delicious and smokey and would comfort me during the scary parts.
2) This wine is a beautiful animal.
Dark and brooding, ferocious but with an underlying elegance. This wine is a tamed beast.
Pair with a lentil dal, rich smoky cheeses, mushroom risotto, or herby roasted potatoes.
- ABV 14.9%
- Vintage 2020
- Region Santa Barbara County
- Varietal 90% Petit Verdot, 10% Cabernet Sauvignon
Vineyard Notes
The start to 2020 was cool and late, and the abundant sunlight and moderate temperatures made for an ideal summer, but when the heat came in September 25% of the crop was damaged. We selected the best of the clusters in the vineyard and culled the rest. As a result, the smaller quantity of fruit we harvested was high in quality.
Production Notes
Hand harvested in the early morning, the Petit Verdot was destemmed and hand sorted into a stainless steel open-top vat. Fermentation started spontaneously after a four-day cold soak. The lot received daily pump overs, and the occasional punch down. After four weeks on the skins, the wine was pressed to one brand new Taransaud puncheon and two neutral French barriques. The tiny amount of wine was aged in oak until it was blended and bottled in the summer of 2022.
CASES: 98