- Clone: 332 on 3309 rootstock
- Vineyard: Coquelicot Estate (10′ x 6′ Spacing) Certified CCOF Organic
- Soil Series: Ballard gravelly fine sandy loam
- Appellation: Santa Ynez Valley, Santa Barbara County
- Harvest date:
- Brix at harvest: Average 21.40 brix
- Fermentation: Whole cluster semi-carbonic. 100% natural primary and secondary; pressed after 14 days.
- Barrels: 100% french oak 228L barrique (four or more years old)
- Aging: Nine months in barrel
- Production: 365 Cases.
Hand harvested and organically grown; not de-stemmed or crushed. Pumped over once daily after which the top was again sealed and the fermenter was gassed using carbon dioxide. Fermented on the native yeasts, followed by full malolactic by naturally occurring bacteria. The wine was fermented for fourteen days then pressed to tank, settled, then racked to barrel the following day. Racked twice prior to bottling. Total Of 35ppm so2 added without filtration in keeping with our minimalist (lo-fi) philosophy.
Available in our shop.