- Clone: 332 on 3309 & Massal on own roots
- Vineyards: Coquelicot Estate (10′ x 6′ Spacing) & Clos Mullet (5′ x 5′ Spacing)
- Vineyard Locations: Santa Ynez Valley & Los Alamos
- Soil Series: Chamise loam (Coquelicot Estate) & Botella Clay Loam (Clos Mullet)
- Appellation: Santa Barbara County
- Harvest date: September, 2017
- Brix at harvest: Average 21.50 brix
- Fermentation: 100% Barrel.
- Barrels: 100% french oak barrel (four or more years old)
- Aging: six months neutral French oak 228l barrique.
- Production: 150 Cases
- Growing season: Typical Santa Barbara season outside of an early bloom and fruit set. September typically being our warmest month, our grapes were not effected by late season heat due to the crop load and early harvest date. The total degree days just over 2200 and annual rainfall for the year 12.33”(36% over the historical average).
Hand harvested and sustainably grown; Whole cluster pressed to tank. Settled 24 hours prior to racking to barrel. Fermented on the native yeasts, followed by partial malolactic by naturally occurring bacteria. No sulfur used at pressing. Upon completion of primary fermentation the wine was topped for aging and 25 ppm so2 added. The wine was racked once prior to hand bottling. Total of 40 ppm so2 added prior to a course filtration.
Ingredients:
Hand harvested, organically farmed grapes, indigenous yeast, naturally occurring lactic acid bacteria and minimum effective SO2.
Available in our shop.