2025 Technical Specifications
Alcohol 12.4%
Residual Sugar 0.4 g/L
pH 3.18
Total Acidity 7.3 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Sauvignon Blanc
Drinking Window 2027–2032
Region Santa Cruz Mountains
Soil Thin layer of vaqueros sandstone and sandy loam, With rock immediately below
Orientation West-Facing
Brix at Harvest 20.6°
Grape Clone 27.1 Adige clone
Vine Age Planted in 2018
Fermentation Vessels Cigar barrels
Pressing Method Fruit Gently Broken And Whole-Cluster Pressed
Indigenous Yeast Yes
Bottling Date 7 Jul 2026
Unfined Yes
Unfiltered Yes
Production Details Small clusters totaling 3.55 tons were hand-harvested. The juice was deliberately oxidized before native fermentation in cigar barrels and underwent 10 months of lees aging without stirring. Production was 230 cases; reported vineyard yield was 0.8 tons/acre; farming was described as practicing organic. The sheet conflicts internally on harvest dates: VINIFICATION says September 3 and 27, while DETAILS says September 3 and 25, 2025. It also describes the site as 2,400 feet in SITE but 2,500 feet in NOTES, so no single harvest-date or elevation claim is proposed.
Tasting Notes Aromas of crushed rocks, tomato leaf and lemon curd; flavors of key lime, sage and quince
Food Pairing Sole meunière; Clams Casino; braised leeks
Vintages
2024 Technical Specifications
Alcohol 13.4%
Residual Sugar 0.5 g/L
pH 3.11
Total Acidity 6.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Sauvignon Blanc
Drinking Window 2026–2030+
Region Santa Cruz Mountains
Soil Thin layer of vaqueros sandstone and sandy loam, With rock immediately below
Elevation 731.52 meters
Orientation West-Facing
Brix at Harvest 22.5°
Grape Clone 27.1 Adige clone
Vine Age Planted in 2018
Fermentation Vessels Cigar-shaped barrels
Pressing Method Fruit Gently Broken And Whole-Cluster Pressed
Indigenous Yeast Yes
Bottling Date 10 Jun 2026
Unfined Yes
Unfiltered Yes
Production Details Fruit totaling 3.55 tons was hand-harvested, gently broken and whole-cluster pressed. The juice was deliberately oxidized, transferred with all lees to cigar-shaped barrels, fermented spontaneously and spent 10 months in barrel. Production was 90 cases; reported vineyard yield was 0.8 tons/acre; farming was described as practicing organic. The sheet conflicts internally on harvest timing: VINIFICATION says September 3 and 27, while DETAILS lists 9/9/24, so no canonical harvest-date claim is proposed.
Tasting Notes Aromas of key lime, jasmine and wet stone; flavors of kiwi, yellow plum and chervil
Food Pairing Goat-cheese omelette; gazpacho; steamed clams