Our Santa Barbara County Chardonnay is a complex showstopper with flavors of stone fruit and honey, balanced with subtle oak and delicate minerality. Because of the Santa Maria Valley’s notoriously long hang time, the grapes developed ripe, mature flavors. Minimal heat allowed for a long, slow ripening of the fruit, which resulted in concentrated and lively flavor profiles.

Our Chardonnay is 100 percent barrel fermented, undergoing a cool fermentation with temperatures ranging from 52°F to 55°F. After primary fermentation, 60% of our wine goes through malolactic fermentation and the finished wine is kept sur lie for two months. The Chardonnay is then 100 percent barrel aged for up to six months using a combination of Burgundy French oak barrels and American aroma barrels.

Our Monterey County Pinot Gris features a tantalizing bouquet of fresh apple and ripe cantaloupe with a creamy mouthfeel. A mild summer and a dry, equally temperate fall produced grapes with ripe, mature flavors that benefitted from the long hang time.

Our Pinot Gris is fermented in 100 percent stainless steel tanks between 50°F to 55°F. The wine undergoes 5% malolactic fermentation, and is then aged on the lees in stainless steel tanks for nearly three months.

Santa Barbra County and Monterey County produces the most sought after Pinot Noir in California. We took the best Pinot Noir from both regions and made an amazing Pinot Noir. Santa Barbra County brings dark fruits of cranberries, raspberries and intense ripe fruit flavors. Monterey County brings strawberries, firm acid and some mineral character that adds structure. These two regions blended together make a balanced, silky and full structured Pinot Noir that over delivers.