Sauvignon Blanc
picked
August 28, 2019
Waxing crescent moon
pressed
August 28, 2019
Waning crescent moon
racked
February 8, 2020
Waxing gibbous moon
bottled
April 3, 2020
Waxing gibbous moon
We picked this fruit somewhat early to preserve the natural acidity, native fermented in cement eggs, and stainless steel. In fact, Edgar the egg got a partner, Althea. They now ferment happily together, side by side on a slow stroll to the finish. We like our Sauv Blanc precise, with minerality and texture. Beautiful aromas of grapefruit, lemongrass, and wet stone carry through to the bright, lively finish.
- ABV 13.5%
- Vintage 2019
- Region Santa Barbara County
- Varietal 100% Sauvignon Blanc
Food Pairing
Pair with Thai food or your favorite Charlie Bird farro salad (oh sorry that’s my favorite)
Vineyard Notes
The 2019 Sauvignon Blanc comes almost exclusively from our low yielding Clone 1 block planted in 2015. The unique soils on this part of the property help showcase the variety’s bright acidity and freshness, and lend a distinct minerality to the finished wine.
Production Notes
The fruit was hand picked in the early morning hours, and went directly into the press. The juice cold settled overnight and was gravity racked into concrete eggs and stainless steel barrels where it undewent native yeast fermentation. It was bottled in the spring of 2020.
CASES: 176
SOLD OUT
Sémillon
picked
September 10, 2018
New moon
pressed
September 25, 2018
Full moon
racked
February 7, 2019
Waxing crescent moon
bottled
April 15, 2019
Waxing gibbous moon
Harvested at the new moon, pressed at the full moon. This wine is a total body experience. Left on the skins for 14-31 days, with gentle hand push downs, this Sémillon is a luscious, energetic funkster. It is unlike any other wine I have ever tasted, in a good way with notes of honeycomb, tea, candied lemon peel, petrol. Drink this morning, noon, or night. It doesn’t matter. It is joy liquified.
- ABV 12.2%
- Vintage 2018
- Varietal 100% Sémillon
Food Pairing
Pair with anything, especially oysters if you can.
Vineyard Notes
This little planting (only 0.46 acres) has made a big impression on us as we've gotten to know the fruit. The unique red, iron rich soils and low yields lend to the complex aromatics of this wine.
Production Notes
About 60% of this wine was fermented on its skins with native yeast, the other 40% was direct pressed into barrel where it aged sur lie for about 5 months. It was bottled in the spring of 2019.
CASES: 38
SOLD OUT
Group Song
picked
September 19, 2017
New moon
pressed
October 12, 2017
Third quarter moon
racked
May 22, 2019
Waning gibbous moon
bottled
May 31, 2019
Waning crescent moon
Every year this is a different dance within our vineyard. In 2017, those that sang well together were like a classic with a twist… Merlot, Cabernet Sauvignon, and Cabernet Franc with a dose of Petit Verdot, Syrah, and Graciano. Some things just work. Think the remake of Lady Marmalade. Violet, nutmeg and cardamom, black cherries, plum, and an earthy, mushroom, toastiness with fine grained tannins.
- ABV 14.6%
- Vintage 2017
- Region Santa Barbara County
Food Pairing
It's too easy to say this wine pairs with everything, even though it's true... so some suggestions would be toasted sourdough with ricotta, honey, roasted figs and black pepper, pasta with wild mushrooms, or barbecued dry rub chicken with Santa Maria seasonings. (Susie Q's is our personal fav.)
Vineyard Notes
This blend is an expression of several parts of our organically farmed vineyard, coming together in a way that makes the whole greater than the sum of its parts.
Production Notes
This wine was fermented by native yeast in a combination of oak, concrete, and stainless steel vessels. After an average of 1 month on skins, the wine was gently pressed and transferred to mostly-neutral oak barrels for 18 months of aging before blending and bottling.
CASES: 207
SOLD OUT