The grapes came primarily from California’s Central Coast region – mainly Monterey and Santa Barbara counties – which is a very cool place in more ways than one.
We night-harvested the fruit to maximize freshness and pressed it directly to stainless steel tanks (no brutal crushing of these precious grapes), where it cold-settled for 12-24 hours. The clear, cold juice then fermented at cool temperatures to retain freshness and fruit purity. After fermentation completed, the wine aged on the yeast lees, with roughly 50% undergoing a secondary, malolactic fermentation (don’t worry, it doesn’t hurt) for added texture, richness and complexity. A judicious dose of French oak furthered enhanced the wine’s engaging flavors and elegant structure. (That’s wine talk for "It tastes really good.”)