Vineyard: Coquelicot Estate (10′ x 6′ Spacing)
Clone: Coquelicot Estate: 332 and Tinaquaic on 3309 rootstock
Soil Series: Ballard gravelly fine sandy loam
Appellation: Santa Barbara County
Harvest date: October 22 – 25, 2018
Brix at harvest: Average 21.50
Fermentation: Whole cluster carbonic. 100% natural primary and secondary; pressed after 8 days.
Elevage: 46% Concrete Tank + 54% Neutral French Oak Barrel (Demi-Muid and Barrique )
Aging: 5.5 months
Total Production: 725 Cases
Hand harvested and organically grown; not de-stemmed or crushed. Pumped over once daily after which the top was again sealed and the fermenter was gassed using carbon dioxide. Fermented on the native yeasts, followed by full malolactic by naturally occurring bacteria. The wine was fermented for eight days then pressed to tank, settled, then racked to tank and barrel. Racked twice prior to bottling.Total Of 35 ppm so2 added without filtration in keeping with our minimalist (lo-fi) philosophy.