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.
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.
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.