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From multiple blocks in the Star Lane vineyard. The wine is fermented whole cluster and once pressed is then transferred to neutral French barrels for the winter. Once malolactic fermentation is complete, the wine is quickly racked to tank and then bottle to retain the natural carbon dioxide present in the wine.
Cabernet Franc Sans Soufre
From multiple blocks in the Star Lane vineyard. The wine is fermented whole cluster and once pressed is then transferred to neutral French barrels for the winter. (Vinification for the two Cabernet Franc’s is the same, with the exception that no sulfur was added at anytime during the winemaking process to the Sans Soufre.)
The Gamay is sourced from a vineyard planted in the early 2000s in Bien Nacido vineyards in Santa Maria Valley. The soils are sandy loam.
The wine is fermented using only native yeast and with a fair amount of whole cluster in large open top fermenters. Once fermentation is complete the wine is transferred to neutral oak barrels for the winter.
From old Chenin vines planted in the early 80’s on very sandy soils in the Foxen Canyon District of the Santa Ynez Valley. It is tank fermented, then transferred to neutral wood for the winter then racked back to tank for a few months before bottling.
Comes from Melon De Bourgogne, own-rooted vines planted in 1973 in the sandy soils of Bien Nacido in Santa Maria Valley. (Fun Fact: Jim Clendenen at Au Bon Climat used to make white from this site and bottled it as Pinot Blanc.)
Once pressed, the juice is then tank fermented using only native yeast. The wine is then transferred to neutral oak barrels for the winter to help build texture before it is bottled in the Spring.
Fruit for this bottling is sourced from three different vineyards from the eastern edge of the Santa Ynez Valley in the AVA Happy Canyon: Grassini, McGinley, and Star Lane. The soils across the three vary with sand, shale and gravel at Star Lane and heavier clays with larger yellow and red chert, and serpentine rocks at both McGinley and Grassini.
The fruit is always picked on the early side, whole cluster pressed into tank and then fermented in both stainless steel and in neutral barrels. After fermentation, all lots are put into neutral barrels through the winter before being racked a few months prior to bottling. The finished wine is mineral-driven, focused, and racy style that speaks more to Sancerre than to the riper, richer styles typical of California and other warmer climates.
The rose is a saignée of Pinot Noir from various sites in Santa Barbara County. It is tank fermented and then left in neutral barrels for five months before being racked back out to tank and bottled.