This is the second time we have created a co-fermentation. The Grenache came from the tiny Via Caprice Vineyard in the Los Olivos District A.V.A in the heart of the Santa Ynez Valley, and the Mencía was grown just down the road from the winery at Riverbench Vineyard in Santa Maria. Both vineyards are farmed organically. The Mencía was destemmed while the Grenache was left whole cluster. We then layered the fruit into our 476gl concrete egg for fermentation using only native yeast. The wine was refined in one 500L puncheon then bottled unfiltered and unfined.
Penville was founded in 2013 by friends Patton Penhallegon & Michael Villas when Patton was working as the sommelier at Mozza in Newport Beach California. The dream was to create wine from the central coast of California, specifically around the Santa Ynez Valley in Northern Santa Barbara County. In 2017 Patton moved with his family to the beautiful Santa Ynez Valley to work for Dragonette Cellars. Under the tutelage of these heralded wine makers Patton’s understanding and love of his trade grew. In 2021 Michael left Penville to focus exclusively on his project in the Napa Valley. Patton was then joined by his wife Emily and father Pat to help with the day-to-day operations making it a true family business.
As always the wines at Penville are primarily single vineyard, single variety expressions (with a few exceptions over the years). Penville does not own a vineyard, but works closely with sustainable and organic growers around the Santa Ynez Valley and beyond to enjoy the diversity of the region. All wines are fermented exclusively with indigenous yeast, aged exclusively in concrete, neutral oak, and small stainless steel barrels, and are rarely filtered or fined.