Sourced from own-rooted vines planted at the Happy Canyon Vineyard on the east side of the Santa Ynez Valley and the Rock Hollow Vineyard east of Ballard Canyon. 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 before bottling.
Sourced from own-rooted vines planted at the Happy Canyon Vineyard on the east side of the Santa Ynez Valley and the Rock Hollow Vineyard east of Ballard Canyon. 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 before bottling.