We harvested our grapes October 6th - October 13th, 2012. After harvest, the grapes were
fermented in small open-tops using native and cultured yeast strains. Each lot was blended or
lightly egg-white fined to remove green tannins. Small amounts of Petit Verdot and Malbec
were included to add depth, structure and complexity. After aging 22 months in 88% new
French oak barrels, the wine was bottled.
Our 400-acre estate is located beyond the mountains north of the town of Santa Barbara in
the Santa Ynez Valley. The climate here ranges from cool in the western areas nearer the
ocean to warm in the east where the higher ground and coastal hills offer protection from
the cold maritime winds. In addition to being 26 miles from the ocean, our vineyards sit
nearly 1,000 feet above sea level, putting them well above the morning fog that regularly
blankets lower lying sites. The additional hours of sunshine coupled with our extremely long
growing season make this an exceptional wine producing region. While temperature is normally determined by latitude (north/south), California’s
weather is heavily influenced by longitude (east/west). Sites in the west, closer to the
cold Pacific Ocean, tend to be cooler than sites in the east. This unusual anomaly is the
foundation for Proximity 26.
Proximity 26 Cabernet Sauvignon comes from grapes grown 26 miles from the Pacific
Ocean. Our vineyards are situated at a climatic balancing point, a cusp area warm enough to
fully ripen the fruit, yet cool enough to ensure great balance and firm structure.