Winemaking Philosophy

Gentle, terroir-driven winemaking reveals rich, aromatic wines and the complex varietal character of each distinctive small lot of wine.  Capturing the grape at optimal fruit ripeness comes at a perfect balance of sugar, acid, flavor and finesse.  This harmony along with showcasing nature’s most expressive sites is the hallmark of a great wine.

Wine quality begins with the grapes sourced from intensely farmed, low yield vineyards located in Santa Barbara and San Luis Obispo Counties including Estate Pinot Noir from our Stone Corral Vineyard. All of our grapes are hand harvested under lights or in the coolest morning hours and brought back to the winery for processing.  Red grapes are destemmed with nearly 100% whole berries remaining and a 3-4 day cold soak ensues before the start of an average 14 day fermentation.  The wine is transferred to a methodical blend of new and neutral French Oak barrels for 16-20 months aging.  White grapes are whole cluster pressed in the Europress, then fermented in climate controlled stainless steel tanks.  The wine is transferred to new French Oak barrels for only a few days to further develop the inherent texture.  All wines undergo a complete ML fermentation for stability and balance.