In 2013 we were again lucky to continue to work with the fabulous Clos Pepe Vineyard’s Wente and Dijon clones. Picked from one of the coolest sites on the property, this beauty came in late and lean and has evolved into a complexly aromatic bombshell. It has slight hints of vanilla along with apricots and baked green apple.

Hand picked, sorted and pressed during the cool nighttime hours of the Sta. Rita Hills. Native yeast fermentation. Lots were pressed in to neutral French oak barrels and stainless steel barrels and cool fermented. They were barrel aged on the lees in separate oak and stainless steel lots. The lots were then blended to increase the complexity.