The grapes for this exciting blend were harvested in Santa Barbara County during the cool morning hours in October. They were brought to the winery and immediately pressed to cold, stainless steel fermentation tanks. The juice was allowed to settle at 50° F overnight and then barreled down to one and two year old French oak barrels for the start of fermentation. Natural yeasts were used to enhance mouth feel and aromatics. After primary fermentation was completed, secondary Malolactic fermentation was used on 60% of the blend. This adds roundness to the mouth, and softens some of the harder acids that can occur. After aging in barrel for 10 months, the wine was nitrogen racked to tank and the final blend was assembled. Great care was taken at every stage of the winemaking process to ensure that the wonderful aromatics and luxurious texture of this wine remained at the forefront.
14.1%
50% Viognier, 30% Roussanne, 20% Grenache Blanc