Larner Vineyard in Ballard Canyon’s western-most reaches is influenced by coastal breezes and evening fog, making it one of the coolest sites in the Santa Ynez Valley. Peerless farming, excellent (for grape growing) soil, and the attention to detail given at this great site produce truly amazing fruit. Alta Mesa Vineyard’s Mourvedre and Grenache grow on decomposed granite, gneiss, schist, basalt and clay loam at 3200 feet above sea level. Superb clonal selection, tight spacing, huge day/night temperature differentials and meticulous vineyard work produce grapes that yield vibrant, complex and compelling wines.

The components of Grenache, Syrah and Mourvedre were fermented in small open top bins, with 50% whole clusters included, The wine spent 30-35 days on the skins with a combination of pump-overs and punch downs. Aged 18 months in a combination of 500 liter barrels and 265 liter barriques, bottled unfined and unfiltered

Crush raspberry, red currant, sweet strawberry jam, rose petal, fresh tobacco, minty chocolate, cranberry, cocoa powder, limestone, brambly sage, round, integrated, long, layered, textural.

30% whole cluster fermented in small, open top bins, followed by 30-35 days on skins with pump-overs during cold soak and punch downs during fermentation. 24 months on lees in 228 liter barriques.

Brooding garnet-ruby... Coffee, black licorice, plum skin, camphor, grilled venison, black truffle… iron/basalt minerality, iodine, dried blueberry, violets, raspberry cream… velvety tannins… purple black color. Compact, focused, tight, then layers unfold, fine, silky texture. Decant.

10% whole cluster fermented in small, open top bins, followed by 30-35 days on skins with pump -overs during cold soak and punch downs during fermentation. 24 months on lees in 228 liter barriques.

Electric purple-black... Blackrock, black berry, blueberry liqueur, lavender, anise, truffle, tobacco leaf, incense, Chinese 5 spices… plush, round, explosive… rich bittersweet chocolate, blackberry, leafy mint, white truffle oil, white pepper, big round tannins

30% whole cluster fermentation, in small open top bins, followed by 30-35 days on the skins, with pump -overs during cold soak and punch downs during fermentation. 24 months on lees, in 228 and 265 liter barriques.

Super dark ruby-violet… incredibly sexy nose, blood orange, lavender field, milk chocolate, allspice, cinnamon, nutmeg, black cherry, tapenade… pomegranate, vanilla French roast, rose petal, lupine, orange rind…looooong finish. Rich, powerful, robust

Alta Mesa Vineyard’s Mourvedre and Grenache grow on decomposed granite, gneiss, schist, basalt and clay loam at 3200 feet above sea level. Superb clonal selection, tight spacing, huge day/night temperature differentials and meticulous vineyard work produce grapes that yield vibrant, complex and compelling wines. Les Galets Vineyard, in one of the coolest growing regions in the state a mere 4 miles from the ocean. Calcareous and volcanic soils and south facing slope combine to produce grapes that yield supple and concentrated wines.

The components of Grenache, Syrah and Mourvedre were fermented in small open top bins, with 50% whole clusters included, The wine spent 30-35 days on the skins with a combination of pump-overs and punch downs. Aged 18 months in a combination of 500 liter barrels and 228 liter barriques, bottled unfined and unfiltered

Red flowers, cola berry essence, black currant, rich coffee, hints of mint, white pepper, truffle, brown butter, tobacco, mint, brown spices, powerful, incredible structure, intense purity, exceptional finish.

Terra Bella and Luna Matta Vineyards lie in the hilly Adelaida region of Paso Robles. Blessed with the region’s famous limestone soils and excellent climate, the vineyards produce exceptional Syrah and Grenache. Shadow Canyon Vineyards is located in the tiny York Mountain AVA in Templeton, 8 miles from the coast. The cool sea influence, careful clone and root-stock selection combine with minimal yields to produce, complex and concentrated Syrahs.

The components of Syrah, Grenache and Mourvedre were fermented in small open top bins with 10% whole clusters included. The wine spent 30-35 days on the skins with a combination of pump-overs and punch downs. Aged 18 months in a combination of 500 liter barrels and 228 liter barriques, bottled unfined and unfiltered.

Dense black berry and purple plum, fresh mint leaf, French roast coffee, blueberry, Asian spice notes, generous fine-grained tannins, big weight lifted by excellent acidity, rich, dense and layered with a long berry and spice finish.

Larner Vineyard in Ballard Canyon’s western-most reaches is influenced by coastal breezes and evening fog, making it one of the coolest sites in the Santa Ynez Valley. Peerless farming, excellent (for grape growing) soil, and the attention to detail given at this great site produce truly amazing fruit.

Whole cluster pressed and aged on the lees for 7 months with occasional stirring (batonnage) during Malolactic fermentation.

Dried pineapple, candied lemon zest, mango, melon, honeysuckle, waxy honey comb, lavender , secondary elements of white flowers, granite and nori, vibrant acidity, structured, balanced, both big and graceful, long mineral packed finish.