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A joint project of two close friends to make wine with minimal interventions in the Santa Barbara region of California. Mike and Craig work with cool climate grapes such as Cab Franc, Pinot, Chardonnay, Chenin and Gamay. The style of winemaking is straightforward -usually whole cluster native ferments.
Quite an elegant delicately buttery style of Chardonnay. Not about oak, just nice mouth filling texture with a good line of citrus keeping the wine lifted.
Origin Santa Barbara County, California, USA
Alcohol 13.5% ABV
Style Medium body structured natural white
Bottle size 750ml
Winemaking Manual harvested in late August, whole bunch pressed to tank, settled for 48 hours before racking to barrel. Fermented in used 228 litre barrels with indigenous yeast. Undergoes partial malolactic (no sulphur used at pressing). Racked to 12 hl cement amphora – aged for 7 months. No filtration nor fining
Notes Sustainable agricolture, Organic, Natural