Spring 2024 Club Collection
2023 Estate Chardonnay – Clone 76 Inox
Crisp and fresh chardonnay in its purest form
The 2023 vintage of our stainless-steel fermented Inox Chardonnay was handcrafted from Clone 76, hailing from Block A’s extreme and inhospitable environment on the west side of our estate. Planted in well-drained, sandy soil, these vines receive a direct hit from the cold Pacific Ocean wind. It is essential to farm this area with a deep respect and understanding, as the low-yielding vines deliver a tiny amount of super-concentrated, high-quality fruit that naturally ripens at lower sugar levels, ideal for this “naked” style (no oak and no oxygen). Hand-harvested at night, this fruit was whole-cluster pressed and then immediately transferred to a stainless-steel tank for a long, cold 45-degree fermentation, capturing and enhancing the fruit’s delicate, nuanced aromatics. For five months, the wine remained on its lees in a chilled environment, without malolactic fermentation, delivering a crisp and fresh chardonnay in its purest form.
Tasting Notes: Reminiscent of the cold, crisp ocean waters of Big Sur, Inox unfolds with delicate aromatics of salty oyster brine and white flowers, enhanced with minerals and crushed chalk. Intense and refreshing acidity on the palate is supported by notes of Meyer lemon, juicy white strawberry and lime zest. Each sip crescendos with a lengthy and satisfying finish. Enjoy with raw oysters, Thai mango salad, or Santa Barbara uni with a touch of sea salt.
2022 Estate Pinot Noir – Indigène
Unique and wild style delivers earthy, soil-driven characteristics
Our commitment to organic farming enables us to handcraft a truly natural “native” or “indigenous” fermentation, utilizing yeasts that are naturally present in the vineyard and cellar. Due to its excellent attributes of color, aroma, flavor and texture, the compelling and well-rounded Clone 115 was specifically chosen for this wine. Completely destemmed upon harvest, we surrender control to Mother Nature and allow the fruit to begin the fermentation process on its own. Several native yeast strains are present to start, until one becomes dominant and takes over to finish. This method captures the earthy, mushroom and soil-driven characteristics that define this unique and wild style.
Tasting Notes: Indigène excites with fresh-cut mushroom, cinnamon bark, and damp, healthy soil aromatics. There is fruit here, no doubt, but there is something about the native yeasts bringing another layer of earthiness to the fruit. On the palate, fresh notes of kumquat and pomegranate juice are followed by fine, sandy tannins evoking a sense of green tea steeped with dried rose petal. The body is elegant and light on its feet with cheerful acidity. Pair alongside a chanterelle mushroom risotto or dishes featuring organic beef bone broth.
2022 Estate Pinot Noir – Sandy’s Block
Pretty and delicate, followed by mouthwatering dense fruit
Named after Chad’s beloved Aunt Sandy, this block is situated on the east side of our estate, to the north of the winery, and is planted on low-nutrient, well-drained sandy soil…which, although might be surprising, is an ideal environment for this wine. As not much thrives in pure sand (think desert cactus), growing vines in sandy soil requires consistent care and attention from our farming team. The balance we create, along with pinot noir’s tendency to reflect the characteristics of the soil, leads Sandy’s fruit to develop a lifted, delicate, and pretty wine with intense notes of a red fruit bouquet. Sandy’s Block includes selections from Calera (clone 90) and clones 828, 459 and 114, which when grown in sand (in addition to perfumed aromatics) deliver an ethereal and harmonic palate impression. With 50% whole cluster, the fruit is fermented with skin and stem contact for about 30 days, followed by eight gentle hours in our basket press, before going into neutral French oak.
Tasting Notes: Sandy’s invites you in with pretty and delicate aromatics, followed by a mouthwatering, savory punch of dense fruit. Intoxicating elements of lifted, dried rose petals along with salty, ocean air and dried wild sage, make you think, where is this from? Where is this going? What time is it? Then comes the fruit: blackberry, black cherry, red plum and pomegranate, accompanied by bergamot, oolong tea, white mushroom, and sandalwood. Drink with wild salmon topped with herbed butter. Grill, bake or even lightly smoke.
2021 Estate Grenache – Caden’s Block
(for Monopole club level)
Long-awaited release of a unique cold-climate grenache
Wow. This wine has been a lesson in patience (like raising a child) and is named after Chad’s son Caden. Learning how to farm Grenache in our extremely cold climate has been challenging, enlightening, rewarding and fascinating. Grenache doesn’t necessarily enjoy the cold, as it typically thrives in hot weather, creating a juicy, strawberry base with a variety of aromatics depending on which hot region it comes from. Here, it’s a different story. The fruit takes forever to ripen, and even after we drop up to 60% of the growing clusters from the vines, harvest doesn’t start until mid to late November. We’ve intentionally planted our grenache in very sandy soil, with the goal to incorporate 100% of the stems and age in mature oak for two and half years.
Tasting Notes: There is something truly unique about the balance of the aromas with the weight and texture of this wine – it sings. Packed with fresh flowers, slightly under ripe strawberry, Bing cherry, and exotic spices of cinnamon and potpourri on the nose, the palate is matched with bright acidity and an intriguing strawberry and cherry liqueur…framed with soft, velvety tannins that linger for days. This wine screams for a charcuterie board stacked with dried fruit and salted crackers, or a grilled pork drizzled with a rosemary and balsamic reduction.
