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.
30% Clone 4, 20% Mt. Eden and 25% each clone 96 and clone 17; grapes from our estate vineyard, grapes are hand picked and hand sorted before barrel fermentation. Within each clone lot, certain barrels are inoculated with Montrachet yeast while others undergo native yeast fermentation. “Fermata” is Italian for halted. Wrath’s Fermata Chardonnay is so named because after primary fermentation, the malolactic fermentation has been halted at about 50 percent. We believe this gives the resulting wine more precision and versatility. Once fermentation is complete, the lots are racked into French oak barrels, (20% new) and aged for 10 months. After bottling on site, the wine is rested for another year before release.