The grapes were gently whole-cluster pressed and transferred to tank
after harvest. After a day of cold-settling, the juice was inoculated and
racked to French and American oak barrels. It then underwent regular
stirring of the lees for added texture and complexity. All lots were kept
separate throughout vinification and aging to ensure character,
distinctiveness and quality. After aging for 18 months in 50% new
French and American oak barrels, the wine was bottled.
There’s only one way to describe the Rancho Santa Rosa
Vineyard: serene. Located in the Sta. Rita Hills AVA of Santa Barbara
County, these stunning hillsides feature vines that climb from 500 to
1,000 feet above sea level. The soils are marine-based and the weather is
consistently cool thanks to moist ocean breezes that sweep the property
daily. The vineyard is farmed with the painstaking care and attention
usually associated with much smaller properties. In fact, this vineyard was
originally conceived as a series of individual micro-vineyards delineated
by soil, exposure, elevation, grade, rootstock and clone. 2013 was an abundant vintage with mild rain during the first part of
spring and only a few incidents of frost before bud break. With no heat
waves of consequence, this was a very moderate growing season.
Conditions remained ideal from bloom to set with the typical foggy
mornings and afternoon winds that sweep through the Sta. Rita Hills.
The yields were high in quality and quantity, emulating the 2012
vintage, with harvest lasting from September 5th – November 5th,