Our fruit is from well established vineyard sites, such as, Zotovich, Fiddlestix, Bentrock, and La Encantada Vineyards in Santa Rita Hills AVA, Talley Rincon in Arroyo Grande AVA, Tondre Grapefield Vineyard in the Santa Lucia Highlands AVA, as well as, up and coming stars on the Santa Barbara County horizon, Drum Canyon, and Peake Ranch, in Santa Rita Hills. Our clonal selection includes “Heritage” clones 2A Pommard 4, Mt. Eden, and Calera; and “Dijon” clones, 113, 114, 115, 667 and 777.
Starting with uniformly ripe, hand picked and hand sorted grapes, we utilize both destemmed and whole cluster fruit in separate open top fermenting vats. Using indigenous and cultured yeasts, primary fermentation usually takes nine to twelve days. Afterwards, the “free run juice” is gently pumped into French Oak barrels with the remaining “must” being put into a bladder press and, under low pressure, “pressed juice” is extracted and put into separate barrels. We use only French Oak barrels, predominately Tronçais Forest and Châtillon Forest by Tonnellerie Rousseau, medium toast, 20% of which are new. Racking occurs after completion of malolactic fermentation and then the barrels are constantly “topped” until assembled in blending tanks for bottling. The total time in barrel is sixteen months. Bottling is done without fining or filtering.