The Monterey AVA consists of a long valley stretching from the uniquely cold Monterey Bay to the far Southeast reaches of the Salinas Valley. An ever-present breeze and maritime inuence rise from the ocean cooling wide expanses of rolling vineyards. The fruit for this wine is sourced from multiple vineyards across the Monterey AVA including our Gravelstone and Clark estate vineyards. Vineyards located in North Monterey bring juicy fruit notes while the vineyards in the South bring riper fruitflavors.
After the grapes were picked, they were gently pressed and allowed to settle for 24 hours before being racked to a mix of French and American oak barrels for fermentation. 15% of the barrels were con-inoculated with a house strain of malolactic bacteria which were later used to top of the remainder of the barrels after primary fermentation was completed. A small portion of the wine was racked to stainless steel tanks for fermentation which added an element of juicy acidity and aromatics to the nished wine. Lees were stirred monthly to increase complexity and mouthfeel. The nished wine was aged for eight months in oak barrels before nal blending and bottling.
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