Cabernet Franc
picked
9/28/22
Waxing crescent moon
pressed
11/2/22
First quarter moon
racked
8/8/23
Third quarter moon
bottled
7/12/24
First quarter moon
Low yields and a cool start in the vineyard really show in this perfectly ripe Cab Franc.
She is still a voluptuous beast, comfortable in her fierceness. But, you can tell she was allowed to find herself slowly. I wish we all had similar journeys. Also, I’m not okay. But I will be after I drink this bottle.
Ethereal greens, like fresh bay leaf and rosemary, cardamom. Soft tannins give way to white pepper, plum, and cherry compote. Tobacco, cacao, and vanilla show up as subtle notes, all wrapped up in a Palo Santo bundle.
Pair with a good therapy session. Dive deep, do not be afraid.
- ABV 14.5%
- Vintage 2022
- Region Santa Barbara County
- Varietal 100% Cabernet Franc
Vineyard Notes
We had a slow and cool start to the year, which resulted in lower than normal yields. The dry spring and summer were perfect for slow ripening, and by harvest the fruit was balanced and vibrant.
Production Notes
Both vineyard blocks were hand-harvested in the cool of morning. Block 9 was destemmed and fermented in our 2-ton cement tank.
Block 8 was harvested on two different days. The first pick was fully destemmed, and second was fermented with 50% whole cluster. All lots were pressed after going dry a month later, and aged separately in 15% new French oak before being blended and bottled in 2024. This bottling is approximately 18% whole cluster.
CASES: 209
Cabernet Sauvignon
picked
9/30/22
Waxing crescent moon
pressed
11/2/22
First quarter moon
racked
8/3/23
Waning gibbous moon
bottled
7/12/24
First quarter moon
You can feel the hands that were involved in caring for and picking these grapes.
It takes a village, and we would be nowhere without the feminine touch, from Mother Nature to our resilient and tireless vineyard crew. I am grateful for the collaboration that this endeavor allows us.
Deep, perfectly ripe, garden-picked strawberries alongside juicy plums. Backed by currants, thyme, black peppercorn, and cumin. Finishing with orange peel and freshly grated nutmeg. She is a classic, well-structured, powdered-cocoa kind of wine. With silky tannins and a quiet strength.
Pair with brownies and maybe eat dinner after. If you do, make it a Sunday supper kind of meal.
- ABV 14.2%
- Vintage 2022
- Region Santa Barbara County
- Varietal 94% Cabernet Sauvignon, 3% Cabernet Franc, 3% Merlot
Vineyard Notes
We had a slow and cool start to the year, which resulted in lower than normal yields. The dry spring and summer were perfect for slow ripening, and by harvest the fruit was balanced and vibrant.
Production Notes
The 2022 Cab Sauv is a blend of all four Cabernet blocks. They were harvested by hand at perfect ripeness and fermented with native yeast in a variety of vessels. Blocks 7 and 4 were fermented in Taransaud French oak foudres, Block 3 in closed rotary barrels, and Block 6 in stainless steel.
All lots remained on the skins for about 30 days before pressing directly to barrel. Maturation was in 48% new French oak until blending and bottling in the summer of 2024.
CASES: 421
Petit Verdot
picked
10/14/22
Waning gibbous moon
pressed
11/15/22
Third quarter moon
racked
8/17/23
New moon
bottled
7/12/24
First quarter moon
What a year. Almost like the wines knew we were coming out of the twilight zone.
Dark and brooding, but with so much unbridled energy and hope. They say you shouldn’t domesticate a wild animal, but we sure bottled one.
She shapeshifts in the glass, from leather, cigars, and earthy midnight. To sunrise and the scent of blackberries and violets waking up. Rusty iron, wet soil, a soft weighted blanket of mouth-coating tannins, and a finish leaving me wanting more.
Pair with dinner or dessert, or both. A green, leafy salad with plums. A shawarma chicken with yoghurt, braised short ribs, or pumpkin pie with whipped cream.
- ABV 14.3%
- Vintage 2022
- Region Santa Barbara County
- Varietal 94% Petit Verdot, 6% Merlot
Vineyard Notes
We had a slow and cool start to the year, which resulted in lower than normal yields. The dry spring and summer were perfect for slow ripening, and by harvest the fruit was balanced and vibrant. The smaller amount of fruit and even ripening enabled us to harvest in one pass, as opposed to the two the year before.
Production Notes
The fruit was hand harvested in the cool of early morning. After arriving in the winery, the fruit was destemmed and placed in a stainless steel open top tank. The tank received daily pumpovers at the start of fermentation, then punchdowns until dry.
After a month on the skins, it was pressed to French oak barrels, 50% of which were new. The wine aged in barrel until it was blended and bottled in the summer of 2024.
CASES: 134