Our dedication to sustainability and organic practices shines through in every step of our winemaking journey. From carefully hand-harvested grapes to utilizing only organic methods in cultivation, we prioritize environmental responsibility.
These grapes undergo a meticulous process, starting with fermentation using the carbonic maceration technique in large sealed oak tanks, where 100% whole clusters are employed. Daily pump overs ensure a thorough fermentation, with any excess juice carefully removed. After nearly two weeks, the grapes are pressed, and the juice is blended with previously removed juice to complete fermentation.
Following this, the wine is racked to barrels and wooden tanks the next day, relying solely on native yeasts and bacteria for both primary and secondary fermentation. We abstain from using sulfur during harvest, adhering to our commitment to minimal intervention. To maintain our minimalist philosophy, we add only a total of 30 ppm so2, and the wine is bottled unfined and unfiltered, preserving its authentic character.
- Varietal: 57% Gamay & 43% Pinot Noir
- Vineyard: Oak Savanna (Los Olivos) & North Canyon (Santa Maria)
- Appellation: Santa Barbara County
- Harvest date:
- Brix at harvest:
- Fermentation: Whole cluster, carbonic maceration (12 days)
- Barrels: 3200 Liter Austrian oak tanks, Neutral French oak puncheon and barrels
- Aging: 6 Months
- Production: 850 Cases.
- total sulfur dioxide: 31 mg/L
- titratable acidity: 4.9 g/L
- pH: 3.90
- volatile acidity (acetic acid): 0.43 g/L
- L-malic acid: <0.05 g/L
- glucose + fructose: <0.1 g/L