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Current Release

Fall 2019

In our Estate Vineyards

Fall is by far the busiest time of year in our vine­yards as we are har­vest­ing our 150 acres of bio­dy­nam­ic grapes. Our vine­yard crew hand­picks the grapes from both of our vine­yards overnight, start­ing around 10pm and con­tin­u­ing until day­break. They pick at night to avoid the intense day­time heat and to ensure the grapes arrive at the win­ery cold and in good con­di­tion come morn­ing. They will pick any­where from a cou­ple of tons to up to 25 tons per night, depend­ing on how the grapes are matur­ing and what the weath­er fore­cast looks like. Our vine­yard crew has the impor­tant job of being our first sorters, select­ing only the high­est qual­i­ty clus­ters to be turned into wine. 

Inside our Winery

All our wines are craft­ed through small lot wine­mak­ing in order to cap­ture the indi­vid­u­al­i­ty of each block on both of our vine­yards. As the dif­fer­ent grape vari­eties arrive to the win­ery crush­pad, we keep the var­i­ous blocks, clones, and root­stocks sep­a­rat­ed dur­ing the wine­mak­ing process. We then blend our wines from this col­lec­tion of small lots so that each wine has more depth and dis­tinct lay­ers of flavor.

Our white wines are made by fer­ment­ing grape juice:

  1. Grape clus­ters are put direct­ly into the press and are pressed for their juice. 
  2. The juice is put into stain­less steel tanks/​barrels or old­er oak bar­rels, where it set­tles and is clarified.
  3. The fer­men­ta­tion begins slow­ly at a cool tem­per­a­ture, tak­ing between two to four weeks depend­ing on the vari­ety and what it’s fer­ment­ed in.
  4. The wine ages for between five to eight months and is then bottled. 

Our red wines are made by fer­ment­ing the grapes them­selves, not the juice:

  1. Grape clus­ters are put on a con­vey­er, where they are exam­ined for over­all quality.
  2. The clus­ters fall into a destem­mer which sep­a­rates the berries from the stem, and then the berries fall through a mul­ti-lay­er berry sorter which takes out jacks and under­ripe berries. 
  3. The grapes are put into a box or tank where they will soak for three to five days depend­ing on the
    vari­ety.
  4. We add some heat to the tank or move the box into the sun­shine, where warmer tem­per­a­tures will kick off the fer­men­ta­tion process. 
  5. The red grapes fer­ment on the skins in these tanks/​boxes for as lit­tle as 12 days or as many as 21 days. We will pump over the tanks and punch down the box­es one to three times a day in order to break-up and sub­merge the cap (grape skins and seeds) into the wine.
  6. Once fer­ment­ed to almost dry, we drain the tanks/​boxes in order to get the free run wine which is the high­est qual­i­ty wine. 
  7. The tanks/​boxes are drained into the press and a gen­tle press begins. This first press wine is usu­al­ly com­bined with the free run wine. We con­tin­ue to press the grapes for sev­er­al cycles, until all the wine has been extracted. 
  8. The wine is put into oak bar­rels, where it will age for between 10 to 32 months and is then bottled.

Wines in This Release

Select a wine below for more details

  • 2018 Purisima Mountain Vineyard Viognier

    Bright, refreshing aromas of apricot, honeysuckle, and white peach are underscored by layers of citrus and tropical fruit flavors. A vibrant streak of acidity concludes in a polished finished, creating a delicious wine that is ready to drink now. Crafted from 100% certified biodynamic viognier.

    Drink: 2019 - 2025

  • 2018 Santa Ynez Valley Grenache

    The 2018 Santa Ynez Valley Grenache – the first red wine to be released from the 2018 vintage – is truly a pure expression of the grenache varietal. Bold aromas and flavors of cranberry, ripe cherry, strawberry, pomegranate, and baker’s spices are well balanced with a juicy acidity, elegant tannins, and a delicious finish. Tasting fantastic upon release, we suggest enjoying this 100% grenache wine now and during your Thanksgiving celebrations!

    Drink: 2019 - 2029

  • 2017 Barrel Select Cuvee

    This 61% Mourvedre, 30% Syrah, and 9% Grenache blend continues in the stylistic direction from the previous vintages, highlighting the mourvedre varietal grown on both the Thomas and Judith Beckmen Estate Vineyard and Purisima Mountain Vineyard. Voluptuous notes of raspberry, pomegranate, vanilla, and allspice coalesce with layers of blackberry, pepper, and earth. Velvety tannins and balanced acidity will allow this wine to age beautifully over the next decade or more.

    Drink: 2019 - 2031

  • 2017 Purisima Mountain Vineyard Block Six Syrah

    Block Six was the first section of Purisima Mountain Vineyard to be farmed biodynamically starting in 2002 and is the highest elevation block in the vineyard featuring significant deposits of chalky limestone. These factors contribute to a wine that has consistently been our finest Syrah bottling. Rich aromas of blackberry, pepper, plum and smoke develop into complex, layered flavors of boysenberry, charred meat, crushed rock, and dark chocolate that continue through the long finish. Offering great structure, this wine has the potential to age for 20+ years.

    Drink: 2020 - 2040