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 18 months
in 30% 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. 2014 was our third consecutive abundant vintage. The yields were high in
quantity and quality with the earliest bud break on record. Ideal
conditions from bloom to set accompanied by a warm growing season led
to the earliest harvest to date. This vintage yielded grape clusters with
larger than average berry size that achieved optimal ripeness within a
shortened time frame. The grapes were harvested in the cool morning
hours of August 19 – October 10, 2014.