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 CCVT certified sustainable farming program 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.
47% Pommard 4 and 53% 777 clones; 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. Clones are kept in separate lots during fermentation and barrel aging. 35% of the lots were fermented using whole clusters. Once fermented to dryness, lots are aged in an assortment of French oak barrels (47% new) from various tonnelleries (for added complexity). Wines are barrel aged for around 11 months before bottling. The bottled wine rested for another 14 months before release.