lieu dit winery Current Releases
From multiple blocks in the Star Lane vineyard. The wine is fermented whole cluster and once pressed is then transferred to neutral 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..
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.
From Melon De Bourgogne hails from vines planted in the 1970s in the Santa Maria Valley. It is fermented entirely in stainless steel.
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.