Vineyard Notes

The 2024 growing season started cool and slow, with the sun and heat not arriving until mid-June. Ripening was more even in this block than in years past, and the fruit retained more of its natural acid, a welcomed trend we saw across the two vineyards. Yields were slightly lower than average, a clear contrast to the abundance of last year. 

Production Notes

The fruit was harvested in the cool of early morning, and gently whole cluster pressed. The juice was cold settled, then racked to neutral French oak barrels. After a few days the fermentation began, without the addition of commercial yeast. During ferment the barrels were aerated to keep the yeast happy. The wine matured in oak over the winter until it was racked to tank where it was cold stabilized, then filtered and bottled in the spring of 2025.  

CASES: 187

Vineyard Notes

The 2024 growing season started cool and slow, with the sun and heat not arriving until mid-June. The fruit retained more of its natural acid, a welcomed trend we saw across the two vineyards this season. Yields were slightly lower than average, a clear contrast to the abundance of last year. The Graciano came in looking especially good for carbonic, with firm intact skins and no disease. 

Production Notes

The Graciano is our middle child of the winery. We don’t worry about its chemistry too much, and is very low intervention, but always reliably turns out vibrant, fresh, and delicious. Once the fruit is harvested the whole clusters are loaded into tanks, which are then sealed up and kept saturated with CO2 for 17-22 days to ferment carbonic. The partially fermented grapes are then pressed, and finish fermentation in tank. Once the ferments are dry it is racked to neutral barrels for an additional 4 months, before blending and bottling in the spring. It is bottled without any fining and filtration and just a minimal amount of sulpher. 

CASES: 480

Vineyard Notes

We had a slow and cool start to the year, which resulted in lower-than-normal yields. The dry spring was perfect for a slow ripening, and by harvest the fruit was balanced and vibrant. Notably the stems were ripe enough for us to ferment whole cluster, which ended up being a significant component to the final blend. 

Production Notes

Our first pick was destemmed and placed in an open top tank for ferment. The second pick was split into two open top tanks, one 50% whole cluster and other 100%. All lots received daily pumpovers at first, then punchdowns toward the end of ferment. The 100% whole cluster got additional daily foot stomping for the first week. After four weeks on the skins, the tanks were separately pressed to oak, where they matured until the spring of 2024. The final wine is 60% whole cluster, with 24% new oak.  

CASES: 258