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 (SIP), 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.
43% Mt Eden, 43% Wente, 14% Clone 96; Grapes are hand picked and hand sorted. After pressing the wine is barrel fermented, some barrels inoculated with Montrachet yeast and others ferment slower, utilizing the natural yeast found in the winery. Once dry, the wine undergoes Malolactic fermentation to develop its rich, creamy character and 10 months of barrel aging in French oak/ 30% new. After bottling on site, the wine rests in bottle for another 12 months before release.