Rosé
picked
9/3/2024
New moon
pressed
9/3/24
New moon
racked
2/18/25
Third quarter moon
bottled
3/20/25
Third quarter moon
This rose is an ode to a specific style of which color is not a concern. Asian pear, preserved lemon, dried white peaches, and salty minerality on the nose. Leading to flavors of peach pie, lime zest, marzipan and a textural electric finish.
Imagine drinking on a seaside deck paired with asparagus risotto, grilled peach and burrata salad, herby shrimp pasta, or halibut on the grill.
- ABV 13.5%
- Vintage 2024
- Region Santa Barbara County
- Varietal 100% Grenache
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
Graciano
picked
9/23/24
Third quarter moon
pressed
10/11/24
First quarter moon
racked
2/18/25
Third quarter moon
bottled
3/20/25
Third quarter moon
First off, you must drink this wine chilled. It’s the only way to experience the full crunchy-berry effect along with notes of Elderberry syrup, tart cherry, white pepper, hay, and clove. Lively and fresh with flavors of plum skin, bay leaf, and wild raspberry leading to a snappy finish.
Start your evening by paring this with a charcuterie board...total perfection. Maybe you won’t even need a main course. But, if you do, anything from the grill would be delish.
- ABV 13.4%
- Vintage 2024
- Region Santa Barbara County
- Varietal 100% Graciano
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
Syrah
picked
9/28/22
Waxing crescent moon
pressed
10/28/22
Waxing crescent moon
racked
8/24/23
First quarter moon
bottled
3/25/24
Full moon
This wine is a direct translation of place. Grown in a warmer region, with an intense cooling wind and massive diurnal shift in temperature, it reflects both the warm and cool elements of our specific terroir.
Tabacco leaf, nori, blackberry and black plum, fresh oregano, raspberry compote, wild grass, black plum.
Rich on the palate with cacao nibs balanced by a brightness of fruit, abundant and fine tannin, and a persistent savory finish. This intense beauty will benefit from a few years of cellaring.
Pair the intensity with osso bucco, goat cheese and walnut salad, agnolotti or braised short ribs.
- ABV 14.4%
- Vintage 2022
- Region Santa Barbara County
- Varietal 95% Syrah, 5% Malvasia Bianca
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