The fruit was harvested from the Arroyo Seco AVA. This AVA is recognized as having the longest growing season in California. Strong daily winds that bring cool fog from the Monterey Bay force the grapes to spend more time on the vine building flavor and complexity. Extremely rocky well-drained alluvial soils are the base for creating wines processing freshness and minerality. The combination of sand, granite, and shale loam soils with the ever present marine influence provide the perfect conditions for bright, zippy, and mineral-driven wines.
This chillable red is a blend of 60% Old Vine Grenache, 30% Gamay, and 10% Syrah. Hand harvested, 100% whole clusters placed directly into a sealed temperature controlled tank and blanketed with CO2. Fermentation began naturally and lasted 12-14 days. Fermented grapes were gravity fed into press for gentle juice extraction. Rested on lees 4 months in neutral French oak barrels. Only 15ppm free SO2 was added only prior to bottling in order to preserve freshness.
Aromas of fruit punch, dried cherry, dried plum, and rose petals are followed by flavors of strawberry compote, blackberry, apricot skin, and anise.
This chillable red is a blend of 60% Old Vine Grenache, 30% Gamay, and 10% Syrah. Hand harvested, 100% whole clusters placed directly into a sealed temperature controlled tank and blanketed with CO2. Fermentation began naturally and lasted 12-14 days. Fermented grapes were gravity fed into press for gentle juice extraction. Rested on lees 4 months in neutral French oak barrels. Only 15ppm free SO2 was added only prior to bottling in order to preserve freshness.
Aromas of fruit punch, dried cherry, dried plum, and rose petals are followed by flavors of strawberry compote, blackberry, apricot skin, and anise.
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