Sourced from own rooted vines planted at the Happy Canyon Vineyard in the east side of the Santa Ynez Valley. The wine is fermented using native yeast. Once dry, we rack the juice and press off the whole cluster lots. The wine is transferred to neutral oak barrels for the winter. Once malo is complete we transfer to tank prior to bottling.

Barrel fermentation was used to produce our Chenin Blanc in 2013, with 100% of the fruit coming from the iconic Jurassic Park Vineyard. The wine then spent seven months in neutral French oak and was racked to stainless steel prior to bottling.

Once pressed, the juice is then tank fermented using only native yeast. The wine overwinters in neutral oak barrels, building complexity, definition and verve. In the spring, the wine is racked back to a stainless tank prior to bottling, resulting in a fresh, mouthwatering wine.

A combination of both tank and barrel fermentations occurred for the first time in 2013; the wine is then aged in neutral oak barrels.

We source our fruit from three vineyards in Happy Canyon called 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.