Our Estate San Saba Vineyard is set in a sheltered nook just below the Santa Lucia Highlands AVA. The estate consists of 72 acres of which 67.75 are planted to Chardonnay, Pinot Noir, Sauvignon Blanc, Syrah and Falanghina. This is a cool site with little rainfall and one of the longest growing seasons in the world. Our soils, Arroyo Gravelly Loam and Hanford Gravely Sandy Loam, provide a low-vigor, well-draining, disease- and pest-free medium for our vines. They also impart a subtle mineral quality to our wines. To preserve our local ecosystem, we have worked with viticultural consultant Steve McIntyre to develop a sustainable farming program, certified by CCVT, tailored to our estate. In addition to protecting the local environment, we believe it allows us to produce wines that are more authentic and specific to our terroir.
Sourced from only estate grown grapes, vine yields are closely managed and average about 3.5 to 4 tons to the acre. Grapes are hand picked and hand sorted. 100% of this wine went through whole cluster fermentation. Once fermented to dryness, lots are aged in an assortment of French oak barrels, (25% new) from various tonnelleries (for added complexity). 2015 was a short crop year which resulted in wines with greater intensity and depth so this wine was barrel aged for around 11 months, bottled on site and then rested again for 19 months until it became ready for release.