- Clone: Mourvedre 369 on 5C roots
- Vineyard: Roblar (5′ x 8′ Spacing)
- Soil Series: Chamise loam
- Appellation: Santa Ynez Valley
- Harvest date: October 21, 2015
- Brix at harvest: 21.30 brix
- Fermentation: Method traditional.
- Aging: Twelve months in bottle.
- Production: 50 Cases.
- Growing season: Typical Santa Barbara season outside of an early bloom and fruit set. The lingering draught has affected “normal” years in that regard. September typically being our warmest month, our grapes were not effected by late season heat due to the crop load and early harvest date. Total degree days just over 2000 and annual rainfall of 7.72”(48% of historical average).
Hand harvested and sustainably grown; Fermented on the native yeasts, followed by full malolactic by naturally occurring bacteria. No sulfur used at harvest. The grapes were destemmed and chilled overnight then pressed to tank. Settled 24 hours. Primary fermentation began in tank until the wine reached 0.75 brix at which point it was racked off the lees and hand bottled. After one year in bottle the wine was disgorged to remove excess sediment and recapped. No so2 added.
Ingredients: Hand harvested, sustainably farmed grapes, indigenous yeast, naturally occurring lactic acid bacteria and no SO2.