Sangiovese as a grape, is both highly tannic and high in acid – a one-two combination that can deliver a whopping blow to the palate. Before we experimented with carbonic fermentation, we intentionally picked Sangiovese on the ripe side to allow for tannins and acids to soften. Then we aged the wine in barrel for 30 months and another 6 months in bottle prior to release. The extended age allowed for the tannin and acid to integrate, as the fruit profile and mid-palate richness enveloped any harshness on the finish.
Over 20 years ago, our Founding Partner, Thomas Stolpman, discovered what we believe to be one of the greatest viticultural sites on earth. Hidden in the hills of California’s Central Coast, on a rare Limestone outcropping & unobstructed from the Pacific Ocean wind, this unique land is ideally suited to grow Syrah and Roussanne grapes. We are committed to preserving this natural environment for our vines through natural farming, dry farming, & sustainable employment. In the winery, we prefer native fermentation & minimal manipulation.
Dedicated to sensible farming & winemaking, we believe that we can create natural, vibrant, site-specific wines, with a focus unique to Ballard Canyon AVA, California.
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