Earth, umami, mushroom, soy, soil and spice all waft from the glass. The aromas are backed by a juicy mouthfeel with flavors of vanilla, plum jam and blueberry.
Clone 667 is picked then barrel fermented with 10% whole cluster. The barrels are hand punched down twice a day for 10-14 days. The resulting wine is put back into the same barrels it was fermented in then aged for 16 months.
The Santa Maria Valley – of Santa Barbara County – is one of California’s coolest AVAs, with one of the longest growing seasons in the world. The region is defined by its well-drained, lean soils and the unique east/west transverse mountain ranges that act as a funnel for morning fog and cold afternoon winds off the Pacific Ocean, resulting in balanced, vibrant wines.