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 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 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 or two 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 of the wine has been
8. The wine is put into oak barrels, where it will age for anywhere between 10 to 30 months before being
Visit Our Working Winery Estate
The months of September and October are an incredible time of year to visit our estate in Los Olivos; the vineyard is full of beautiful grape clusters, and you walk right next to our winery crushpad on your way to the tasting room, so you’re bound to see our wine-making team in action.
You can book your reservation here or call us at 805−688−8664 ext. 200. We are open for wine tastings and gazebo reservations daily, and look forward to seeing you soon!
Wines in This Release
Select a wine below for more details
2021 was a sensational vintage for white grapes on Purisima Mountain, and the Viognier shines brightly. Initially, the nose is packed with inviting aromas of lemon zest, jasmine, and freshly grated ginger. After aeration, fleshier, mouthwatering notes of peaches, candied citrus, Asian pear, and lavender emerge. The wine has great energy and refreshing acidity, but its weight and rich concentration balance the brightness beautifully. The pillowy texture of this nectar flows into a long mineral finish. This is a complete white wine with the structure to continue evolving over the next 5-7 years.
The warm vintage has brought us a SYV Cabernet that is firing right out of the gate. The fun nose tantalizes with aromas of cherry cordial, red currant, and hibiscus. The palate offers complex layers of juicy dark berries, chocolate truffle, light tobacco, and spruce tips. Fine tannins heighten the flavors but yield to a refreshing finish of wild strawberry, licorice, and forest dew. The flavors will continue to integrate, evolve, and surprise for 15+ years, but it’s a gorgeous wine today.
2020 is a dramatically different Cabernet vintage than we have experienced in several years, and the Estate Cabernet is already plush and inviting, with sturdy tannins acting as a reminder of its youth. Welcoming aromas of cedar, leather, dried herbs, and raspberry jam flow into flavors of dark fruits, pomegranate, and pie cherry. The lively tannins are well-integrated and leave traces of cocoa powder and toasted sage on the palate. Drink from 2023-2045.
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.
This Block Six is a blockbuster! A ripe vintage, the 2020 Block Six Syrah is loaded with juicy dark fruits and dark chocolate. Earth, pepper, and minerality also feature on the nose and palate. The wine is round, elegant, and intense. Very fine tannins carry these enormous flavors through a persistent finish. The 2020 is a classic vintage of Block Six that reminds us of the exceptional 2014 vintage, with a touch more acidity. The 2020 Block Six will age gracefully for the next 20 years.