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 2015 vintage
coming in at an even 25.0. The clusters were then gently destemmed 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 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. The 2015 vintage was early and light yielding fruit with exceptional
flavor concentration. The vines experienced no hard dormancy and
above average temperatures in February resulting in an early bud break,
flowering and fruit set. The drought caused the vines to struggle and
produce smaller berry size and overall cluster size which resulted in high
quality wines that are rich, complex and intense in character. Harvest
occurred from August 19 - October 1, 2015.