Pineapple, butterscotch, brown sugar, and banana.
Grapes sourced from our Los Olivos Vineyard in Jamieson Canyon, a region consistently cooled by nearly San Pablo Bay; predictable fog for a slow, even ripening process that maintains a crisp acidity to showcase the fruit flavors of our Dijon clones and Rued field selection.
Bold, deep, and full of fruit—pineapple, nectarine, fig, and citrus—with shadows of vanilla and honeysuckle; dense and rich, with a lingering finish balanced by bright acidity.
Harvested at night to ensure that the grapes are still cool when they reach the winery; whole-cluster pressed, cold settled, and barrel fermented with native yeasts; aged in French oak for a minimum of 18 months.
470 cases made
20 months in 100% French Oak Barrels