Current Release
Fall 2020

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.



Visit Us & Experience Harvest Season
We are safely open for outdoor wine tastings and gazebo reservations by appointment only. The months of November and December are an incredible time of year to visit our estate in Los Olivos.
You can book your reservation on our website or call us at 805−688−8664 ext. 200. We are open for wine tastings and gazebo reservations Thursday — Sunday and Wednesdays for Wine Club members only. We look forward to seeing you soon!
Wines in This Release
Select a wine below for more details
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Cool, brisk aromatics of lychee, stone fruit, candied ginger, and jasmine jump from the glass of the 2019 Purisima Mountain Vineyard Viognier. The mouth is balanced and round with great acidity coming from the very cool harvest in 2019, with flavors that echo the aromas with more stone fruits, citrus, and ginger that linger on the very long finish. A wonderfully refreshing Viognier to drink now and over the next 5-7 years! Crafted from 100% certified biodynamic viognier.
Retail: $39
Ground shipping is included on all orders. (Not valid for AK & HI)
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As usual, ripe Grenache fruit is highlighted in this bottling with fresh strawberry, cranberry, dark cherry, and a touch of milk chocolate aromatics. The mouth is filled with more strawberry, raspberry, and cherry flavors with a touch of vanilla on the finish. A cool vintage brought this Grenache some high acidity which carries the fruit flavors on the long finish. Combining great texture and structure, the 2019 should age beautifully for the next 10+ years.
Retail: $36
Ground shipping is included on all orders. (Not valid for AK & HI)
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Drinking like a reserve Cuvee le Bec, the 2018 Barrel Select Cuvee is amazing! A blend of 48% Syrah, 27% Grenache, and 25% Mourvedre from the Estate and Purisima Mountain Vineyard fruit, the wine has knockout aromas of raspberry, black currant, violet, thyme, and blueberry. Intense and round in the mouth, the wine has great balance with good acidity that keeps this large wine light on its feet. The tannins are very fine and long, providing the needed structure to age the wine over the next 20-25 years. Yum!
Retail: $60
Ground shipping is included on all orders. (Not valid for AK & HI)
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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.
A great wine from a great vintage, enough said! Enjoy it over the next 25-30 years. Seriously though, the 2018 Purisima Mountain Vineyard Block Six Syrah is filled with intense blackberry fruit, smoke, pepper, minerals, and wild game flavors and aromas. The wine is full bodied with some big tannins that will allow the wine to age wonderfully. It is a bit young today, so decanting is recommended if you decide to open it in the next few years. Enjoy!
Retail: $74
Ground shipping is included on all orders. (Not valid for AK & HI)