Location: Santa Barbara County, CA Alcohol: 13.1%

Lemon rind, white flower and flint.

Native yeasts begin this fermentation in neutral 59gal barrique. We employed the age-old technique of battonage once a week for the first month to add texture, mouthfeel and enhance minerality. Aged sur lie in barrel for 6 months.

Farmed using organic methods on marine sedimentary, clay loam and Betteravia loamy sand in Santa Maria Valley, Alisos Canyon and Santa Rita Hills in Santa Barbara County.