Nose

White Pepper and Spices with some meaty characteristics.

Palate

Juicy and sumptuous, with soft energy on the finish.

Growing Conditions

While the growing region of Los Alamos in Santa Barbara County is not an AVA, it is distinct from other regions within the county. Located along the 101 highway between Santa Maria and Buellton, the unique sandy dune hills and sandy loam flats provide for a diverse group of varietal to flourish. We source from a premiere Syrah vineyard located near the heart of Los Alamos. This Syrah grows well on the slopes of the site. The microclimate is a perfect blend of summer morning marine layers and warm afternoons which both add complexity and depth of color.

A second vineyard we source is a historic vineyard situated at 1400’ elevation against the San Rafael mountains of Santa Barbara County in well drained Chamise Shaly Loam soils and is known for consistently elegant Rhône varietals. Located above the summer fog layer on the valley floor, this Grenache vineyard expresses richness and deep color due to long, warm days and cooling nights during the growing season.

The 2021 growing season was very typical where the early morning marine layers gave way to warm days and light breezes throughout the growing season. Some mid-summer heatwaves delayed growth a bit, but late-summer cooling resulted in a slight delay of harvest while we waited for acidity, pH and brix to balance creating mature flavors.

Bottling

February 2023

Winemaking

Hand-harvested clusters were sorted in the vineyard to assure only the highest quality would reach the winery where they are gently destemmed. After being destemmed, these lots are fermented in a four-ton stainless-steel open top fermenter for 20 days. After daily pump-overs (for color and tannin extraction) the tanks are tasted and analyzed for their tannin and structure to determine the length of extended maceration.

Aging

The lots were aged separately for 12 months, in 60% Twice used French Oak, 40% Neutral French Oak. The lots were racked once during its cellar life, with the second to blend the lots together then barreled down in 50% New French Oak 50% Twice Used French Oak where the lots will rest for three months until the final racking, just prior to filtering and bottling.