Location: Monterey, CA
Alcohol: 12.9%

Layers of bright orchard fruit and high natural acidity, a crunch of minerality and notes of citrus pith, grapefruit, green pear, tart melon and chalk.

After the fruit was whole cluster pressed, the juice was barreled down into neutral 228L barriques (both French oak). Fermentation took place in the same barrels, which was spontaneous for both primary and malolactic. Additions focused on yeast nutrients only as they were needed. The wine was given a light stirring of the lees to induce malolactic fermentation and aged 14 months sur lie before bottling.

Sourced from vines planted in 1919 in the Gavilan Mountains of Monterey County by Lucius Charles Tramm. The vines were planted in a unique combination of limestone, decomposed granite, and underlying volcanic material (one of the only places worldwide featuring the three).