2023 Technical Specifications
Alcohol 13.5%
pH 3.62
Total Acidity 5.6 g/L
Grape Varieties 100% Pinot Noir
Region Santa Barbara County
Soil Predominantly eolian sand, Mainly comprising wind-carried sand
Harvest Dates 2 Oct 2023
Fermentation Vessels 5-ton open-top fermenters
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types François Frères French oak
Production Details Fermented in 5-ton open-top fermenters with punch-downs twice daily; pressed to complete dryness, transferred to barrel with moderate lees, and aged for 18 months on lees in François Frères French oak barrels, 50% new. The sheet reports residual sugar as “<0” without a unit, so it is not normalized as a numeric residual-sugar claim.
Tasting Notes Redcurrant, pomegranate, blood orange, wild fennel, dried lavender, cranberry, spiced plum, star anise, crushed stone, raspberry sorbet, candied cherry, red apple skin and clove
Food Pairing Rosemary-braised short ribs; porcini mushroom and Parmesan polenta; cranberry-glazed pork tenderloin; seared tuna with pomegranate reduction; wild rice and roasted squash salad with thyme and feta
Sources: media.aubonclimat.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.5%
pH 3.7
Total Acidity 5.5 g/L
Grape Varieties 100% Pinot Noir
Region Santa Barbara County
Soil Predominantly eolian sand, Mainly comprising wind-carried sand
Harvest Dates 17 Sep 2022
Grape Clone 115 and 777
Fermentation Vessels 5-ton open-top fermenters
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types François Frères French oak
Production Details Fermented in 5-ton open-top fermenters with punch-downs twice daily; pressed to complete dryness, transferred to barrel with moderate lees, and aged for 24 months on lees in François Frères French oak barrels, 50% new. The sheet reports residual sugar as “<0” without a unit, so it is not normalized as a numeric residual-sugar claim.
Tasting Notes Alpine strawberry, guava, prickly pear, wild sage, dried moss, tart cherry, masala spice and fresh-cut cedar
Food Pairing Herb-crusted roast chicken; wild mushroom risotto; spiced lamb tacos; roasted beet and goat cheese; seared duck breast with cherry reduction
2021 Technical Specifications
Alcohol 13.5%
pH 3.63
Total Acidity 5.7 g/L
Grape Varieties 100% Pinot Noir
Region Santa Barbara County
Soil Predominantly eolian sand, Mainly comprising wind-carried sand
Harvest Dates 16 Sep 2021
Grape Clone 115 and 777
Fermentation Vessels 5-ton open-top fermenters
Oak Details 33% First Fill New Oak
First Fill New Oak33%
Oak Types François Frères French oak
Production Details Fermented in 5-ton open-top fermenters with punch-downs twice daily; pressed to complete dryness, transferred to barrel with moderate lees, and aged for 24 months on lees in François Frères French oak barrels, 33% new. The sheet reports residual sugar as “<0” without a unit, so it is not normalized as a numeric residual-sugar claim.
Tasting Notes Late-season strawberry, raspberry, watermelon candy, fresh thyme and spice; approachable
Food Pairing Spicy grilled shrimp skewers; watermelon and feta salad with balsamic reduction; grilled salmon
Sources: media.aubonclimat.com ↗ · Compare this vintage
Producer Information
Website
Address
813 Anacapa Street, Ste 5b, Santa Barbara, CA 93101, USA
Phone
+1 805-963-7999
Owner
Isabelle Clendenen, Knox Alexander Clendenen
Cellarmaster
Jim Adelman