Grand Cru Selections

Palmina Current Releases

Palmina current releases

 

The Cliftons are using old world methods with new world attitude. A great deal of their efforts are placed in the vineyard, where they are closely involved with all development and growing aspects of many Santa Barbara County vineyards producing Italian varietals.

White wines are vinified in stainless steel, allowing the wines to maintain a lean mineral palate that complements food. Red wines are barrel aged in mostly aged oak barrels to allow the wines to demonstrate their beautiful flavor nuances and achieve a texture that is balanced in both fruit and acid. The wines are all produced with native fermentations.

 

Pinot Grigio Santa Barbara County

When Steve Clifton first launched Palmina in 1995, he only made red wine. At that time, the only white grapes available that were recognized as Italian in Santa Barbara County were pinot gris (aka Pinot Grigio). Having worked in restaurants for many years, Steve promised himself he was not going to make another Pinot Grigio that consumers viewed as “a water substitute.”

 

Tocai Friulano

Native to Friuli, Tocai Friulano shares ancestry with Sauvignon Blanc, and is genetically identical to Sauvignonasse (aka Sauvignon Vert).

90% of the grapes were whole cluster pressed into stainless steel tanks, where the juice settled for 48 hours before being racked to another tank to begin fermentation with its own indigenous yeast. The remaining 10% went through a 30-day period of skin contact before being pressed off into neutral barrels to mature for another 6 months. The two wines are then blended together and bottled.

 

Barbera

A blend of Walker, Alisos & Honea – fermented naturally in individual in 1.5 ton fermenters. Pressed separately, aged in 60 gallon neutral oak barrels for 8 months then to 7000 gallon tanks for 1 year. 20 months total.

 

Nebbiolo Santa Barbara County

This Santa Barbara County blend is designed to showcase the region as a whole, layering in various components of clones, soils and characteristics from the four vineyards. Anchored by the Sisquoc Vineyard in the Santa Maria Valley, the Nebbiolo shines with character and highlights from the Alisos Vineyard in Los Alamos and the Honea and Stolpman vineyards in the Santa Ynez Valley.

Wines from each vineyard were vinified separately and then aged for one year in French and Slovenian oak barrels. Two years later, the Santa Barbara County blend is determined, and then moved to age in oak uprights for an additional 30 months, before being bottled.