Grapes were hand harvested with 33% of whole bunches retained. Fermentation took place by native yeast with no addition of SO2. A combination of gentle pumpovers and punchdowns were performed until the fermentation was complete and the must was basket pressed. Malolactic conversion was by native bacteria.
Aged 10 months in neutral French oak puncheon prior to bottling unfined & unfiltered. Minimal effective SO2 added prior to bottling.
Extreme vineyards lead to wines of distinct character. Flavors of juicy berries and plum skin are balanced by earthier forest notes and a salty finish. All capturing the coastal nature of this site, only 1.5 miles from the ocean. The palate is silky and seamless with crunchy acidity.
2022 was a year of contradictions. The SLO Coast witnessed remarkable records being broken, including the longest period without measurable rainfall and an unprecedently long heatwave. Nature later surprised us with the wettest September ever recorded.
Despite these extremes, much of the growing season was typically foggy weather, which our vineyards thrive upon. The harvest for us began on August 17th with Pinot Noir from Bassi Vineyard. Overall, the harvest was compressed but of high quality with grapes being picked with moderate levels of sugar and full flavor.