2012 is the inaugural vintage for one of our favorite cuvées. Contributing the longevity is the fact that this wine was made using 100% whole-cluster fermentation.

We made a tiny amount of this wine in 2012, so supplies are extremely limited.

No S02 was added at anytime during the winemaking process.

The fruit for the 2012 was exclusively sourced from the iconic Jurassic Park vineyard in Santa Ynez. As far as we know, these are the oldest Chenin Blanc vines (planted in 1981) in the region and consistently yield precise, mineral-driven wines.

We blocked malolactic fermentation in 2012, resulting in a fresher expression of Chenin Blanc. After more than eight years in bottle, the wine is developing beautifully and can be enjoyed right away, but can also reward additional cellaring.

The 2012 Sauvignon Blanc was barrel fermented, with fruit sourced from three vineyards in Happy Canyon: Grassini, McGinley, and Star Lane. Varying soils of sand, shale, and gravel at Star Lane and heavier clays with larger yellow and red chert and serpentine rocks at both McGinley and Grassini.