Variety: 40% Grenache, 32% Mourvèdre, 14% Syrah, 14% Cinsault
Location: Santa Barbara County, CA
Alcohol: 13.5%

Each lot was fermented separately to preserve site and varietal character. Spear Grenache was fully destemmed and fermented with daily punch-downs or pump-overs. Old Oak Meadow Grenache was fermented as a single lot with 50% whole cluster and 50% destemmed fruit, with gentle daily pump-overs. Mourvèdre from Old Oak Meadow and Rancho Arroyo Grande was fermented entirely whole cluster in a semi-carbonic style—tanks remained unworked, with intact berries and no daily draining. Coquelicot Syrah and Nolan Ranch Cinsault were destemmed and fermented with daily punch-downs or pump-overs. Following native primary fermentation, the wines were pressed and racked to a range of vessels for secondary fermentation and aging, including 228L barrels, 500L puncheons, and 600L demi-muids. After 16 months in barrel, the wines were blended, racked to tank, and prepared for bottling. A coarse filtration was applied for clarity while preserving the integrity and evolution of the wine. The goal is to present a true expression of the vineyards and vintage, while allowing the wine to continue developing over time.

Sourced from vineyards spanning the Sta. Rita Hills, Los Olivos District, Alisos Canyon, and the San Luis Obispo Coast, this wine reflects a broad expression of the Central Coast. This “Côte de Central Coast” blend highlights the interplay of diverse microclimates, elevations, and geologies. While rooted in Santa Barbara County, the inclusion of fruit from San Luis Obispo County brings added dimension and complexity. All lots were harvested over the course of one month.