Cabernet Franc
picked
October 1, 2018
Third quarter moon
pressed
November 1, 2018
Third quarter moon
racked
July 17, 2019
Full moon
bottled
July 14, 2020
Third quarter moon
Ethereal comes to mind when I open this wine. Black, and red, complex and layered. Bright cherry and raspberry on the nose followed by spices and leather. Mouthwatering and meaty. Balanced and bright in the mouth with lots of fine, but grippy tannin, punctuated with lively acidity.
I think this beauty would pair well with a holiday roast, a vintage dress, and a houseplant.
Mikayla suggests pairing it with Dim Sum - Szechuan wontons in chili oil, fried rice cakes in sweet chili sauce, or kimchi pancakes. Chicken thighs or pork tenderloin with Madeira sauce, fried sage, and morel mushrooms.
- ABV 14.7%
- Vintage 2018
- Region Santa Barbara County
- Varietal 100% Cabernet Franc
Vineyard Notes
2018 was a return to a more normal pattern of a wet winter, cool spring, mild summer and warm fall, with no extreme heat waves. The fruit was able to gradually ripen and produce wines with elegance and balance.
Production Notes
25% whole cluster. Native yeast. Hand harvested.
Destemmed fruit was fermented in a French oak foudre, and whole cluster fruit fermented in a stainless steel tank. Both lots were matured in French oak (30% new) before blending and bottling.
CASES: 90
Cabernet Sauvignon
picked
October 16, 2018
First quarter moon
pressed
November 13, 2018
First quarter moon
racked
July 7, 2020
Waning gibbous moon
bottled
March 17, 2021
Waning crescent moon
Smells like sunshine after the rain. So much going on! Tension, beauty, flowers, and spice. Green herbal notes of eucalyptus and sage, wrapped with camphor, sweet vanilla cream wafers, lemon verbena, blackberries, black pepper, and sweet cherries. Wild and woody, mouth-filling in the most delicious way. Long finish, great acid, and velvety fine tannins.
Pair this with sex. Lots of it.
- ABV 14.5%
- Vintage 2018
- Region Santa Barbara County
- Varietal 96% Cabernet Sauvignon, 2% Cabernet Franc, 2% Petit Verdot
Vineyard Notes
Our 2018 comes from several blocks in the vineyard. The final harmonious blend represents unique soils, slopes, clones, and vine ages from around the property. We are so fortunate to have such a diverse spice rack to work with.
Production Notes
The fruit was 100% destemmed and hand-sorted. We fermented this lot in oak rotary fermenters, open-top oak barrels, and a stainless steel closed top tank. The rotaries were spun 2-3 times a day and the other fermentations received daily punchdowns. The wine spent an average of 30 days on skins before being gently pressed into 50% new French oak barrels for maturation.
CASES: 195
Petit Verdot
picked
October 12, 2018
Waxing crescent moon
pressed
November 5, 2018
Waning crescent moon
racked
July 17, 2019
Full moon
bottled
July 17, 2020
Third quarter moon
Our elegant beast greets you with blackberry, forest floor, and plum aromas. Even though this is a wine that likes to announce itself loudly it's still delicate and floral. In the mouth, the fine chalky tannins complement the rich chocolate, plush fruit, and dried herbs. Pair this with whatever Mikayla says because she's smarter than all of us.
"This would be delicious with anything smoky or earthy some ideas...Grilled leeks and fennel with California olive oil, ricotta salata, and smoked brioche croutons. Sourdough grilled cheese with lamb bacon and oven-roasted tomatoes." - Mikayla
- ABV 14.5%
- Vintage 2018
- Region Santa Barbara County
- Varietal 94% Petit Verdot, 6% Cabernet Sauvignon
Vineyard Notes
Always one of our favorite picks because of the perfect fruit that comes off the 1 acre block. In 2018 the vineyard was particularly happy, and benefitted from the slow even ripening through the cooler growing season.
Production Notes
The fruit was hand harvested and destemmed for native yeast fermentation in a stainless steel tank. After three weeks on the skins, the wine was pressed to French oak (70% new) where it matured for 20 months in 60 gallon barrique and 132 gallon puncheon until bottling.
CASES: 70