THE WINE
Yes, we ventured beyond the SLO Coast! When we had the chance to work with fruit from one of Sonoma’s most historic, sustainably farmed vineyards, we couldn’t say no. The oldest vines here were planted in 1888 (138 years ago!) and the vineyard is home to 27 different grape varieties, dry-farmed, and regenerative-organic certified.
A field blend that bursts with just-picked blueberries, cozy spices like cinnamon and nutmeg, and the nostalgia of warm crumble on your grandma’s table alongside fresh-cut flowers from her garden. 87 cases produced.
FERMENTATION
Grapes were hand harvested with an average of 15% 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.
ÉLEVAGE
Aged 10 months in neutral French oak barrels prior to bottling unfined & unfiltered. Minimal effective SO2 added to preserve freshness.
VINTAGE
The 2024 vintage began in late August after a cool, foggy summer along the California coast. Poor weather during flowering resulted in Pinot Noir and Chardonnay yields that were 40-50% below average, while Rhone varieties fared slightly better. Despite the low yields and cool growing season, the wines produced are concentrated yet elegant, promising a stellar lineup.