2014 was an abundant vintage for the third straight year. A warm
spring led to the earliest bud break to date and conditions remained
ideal from bloom to set. The yields were high in quantity and quality
with larger than average berry size. The fruit achieved optimal ripeness
within a shortened time frame which allowed the grapes to generate
bright acidity and pronounced tannin. The fruit was harvested from
August 19 – October 10, 2014, the earliest harvest on record! We harvest our grapes based on the ripeness of the tannins. For Pinot
Noir, this usually occurs between 24.5-27.0 Brix with the 2014
harvest coming in at a balanced 25.0. The fruit was hand-picked and
hand-sorted in the cool morning hours to preserve the aromatics. The
clusters were then gently de-stemmed with no crushing. The must
was cold-soaked in open-top fermenters for four days and then
inoculated with yeast. Each tank was manually punched down daily
throughout maceration. Upon completion of primary fermentation
and maceration, the free-run wine was transferred to tank for settling.
Next, the individual lots were racked to barrels and aged for 18
months prior to blending and bottling.
There’s only one way to describe our Rancho Santa Rosa estate vineyard: serene. Located in the Sta. Rita Hills AVA of Santa Barbara
County, this stunning, south-facing hillside features 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, the Rancho Santa Rosa Vineyard was
originally conceived as a series of individual micro-vineyards delineated by soil, exposure, elevation, grade, rootstock and clone.