Location: Santa Barbara County, CA
Alcohol: 12.9%

Meyer lemon, tonka bean and coastal jasmine.

Native yeasts begin this fermentation in neutral 59gal barrique. Battonage once per week for the first month to add texture, mouthfeel and enhance minerality. Aged sur lie in barrel for 14 months.

Fruit is sourced from sites in the Santa Rita Hills, Santa Maria Valley, Alisos Canyon and SLO Coast, whose soils are granite, limestone, marine sedimentary, sand and clay loam. Practicing organic farming.