We harvest our grapes based on the ripeness of the tannins. For Pinot
Noir this usually occurs between 24.5-27.0 Brix. The clusters were then
gently de-stemmed with no crushing. The must was cold-soaked in
open-top fermenters for four days. Each tank was manually punched
down throughout maceration. Upon completion of primary fermentation
and maceration, the free-run wine was transferred to tank for settling.
Finally, the individual lots were racked to barrels and aged for 16 months
in 33% new French oak prior to blending and bottling.
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, 2013.