CHARDONNAY-The grapes for our North Coast Chardonnay were harvested between mid-August and mid-October, and then gently whole-cluster pressed. After settling overnight, the juice was racked and inoculated with yeas.
PINOT NOIR- Deep and rich, the Central Coast Pinot Noir opens with aromas of black cherry, toasted oak spice and lavender. On the palate, enjoy ripe flavors of raspberry and boysenberry. A firm acidity and smooth mouth feel lead to a lingering finish.
CABERNET SAUVIGNON-Upon arrival at the winery, the grapes were destemmed and crushed before three to five days of cold soaking to enhance the extraction of color and flavor. The must was fermented in upright, closed-top fermentors at a maximum temperature of 85°F. The wine remained in contact with the skins for approximately 20 days before pressing. It was then racked to barrel where it underwent malolactic fermentation to enhance the mouthfeel. This wine was managed as individual lots and racked up to four times during aging, which occurred in a combination of new and used French oak barrels.