The grapes were handpicked and a light whole-cluster pressing resulted in low yields but high-quality juice. The wine was fermented in stainless at cool temperatures to retain the fresh fruit and was aged for 6 months in barrels prior to bottling. Barrel aging took place in 7 French Oak barrels. Two new barrels were utilized for 30% of the blend.

100% Estate Grenache - High Camp Estate and Vineyard Block is located in the northeast area of the vineyard with chalky well draining soils. Winemaking style: Destemmed, lightly crushed and left on skins for 4 hrs for color extraction. Fermented in stainless, aged in neutral French oak for 6 months.

Firm acidity with lingering soft tannins. Classic cool climate Pinot Noir. Fruit was handpicked, destemmed and fermented in 1 ton open top fermenting bins, after juice was fermented we pressed and aged in oak. 1 of 8 barrels being new french oak and remaining in neutral oak. Barrel Aging Details: 30% Medium Toast and Medium+ Toast new French Oak.

Spanish Springs and Derbyshire 100% pinot noir Spanish Springs- SLO Coast AVA, coastal vineyard 2 miles from the coast near pismo beach. farmed sustainably, fruit has notes of red cherry, rich floral aromas with minerality. Derbyshire - SLO Coast AVA , coastal vineyard 1 mile from the Cambria coastline, farmed sustainably, fruit has notes of dark cherry with rich minerality. Winemaking Style: Fruit from both vineyards was handpicked, destemmed and fermented in 1 ton open top fermenters. Once fermentation was complete both wines were pressed and aged in oak. Spanish Springs - 4 of 8 barrels are new french oak with the remaining being neutral oak. Derbyshire- 3 of 5 barrels are new french oak and the remaining being neutral oak.

The High Camp Estate Cabernet Sauvignon is a complex blend of five separate blocks and four different varieties. Two blocks of Cabernet Sauvignon form the core blend. The upper block provides forward fruit, and the lower block brings complex mineral flavors to the wine. 15% Sangiovese from low yielding vines planted in sandy soils adds bold dark fruit, while 5% Petite Verdot from chalky soils on our sloping hills adds dense dark fruit complexity to the blend. Rounding out the blend is 5% Cabernet Franc sourced from our highest elevation vineyard. The steep slope and chalky calcareous soils bring dense fruit and tannic structure to the final blend. Each variety was picked at optimal ripeness, destemmed, and fermented in one ton open top bins for three weeks. Once fermentation was completed the wines were aged for seven months in 20% new French Oak. The final blend was assembled, and the wine was returned to barrels for additional ageing.