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Our Estate Chardonnay is a massal planting (a field blend) of six different clonal selections naturally creating a wide diversity of flavor and nuance, and are from vines grown in a mixture of clay and diatomaceous soils. These oceanic fossils (diatoms) in our dirt provide a fascinating mineral and saline thread to the wine while also stressing the vines. When you add these growing conditions to our north-facing vines that receive less sunlight, you create ideal circumstances for growing and producing exceptional Chardonnay.
The Sta. Rita Hills region delivers some of the finest examples of Chardonnay in California because our climate is like “refrigerated-sunlight”. This results from the bright sunshine we enjoy throughout the growing season, competing again the cold winds coming from the Pacific Ocean. It is this dichotomy that creates beautiful Chardonnay that has a citrus freshness and richer flavor akin to something more decadent like a mix of Meyer Lemon, Yuzu and Lemon oil. During vinification, we approach the wine with a conservative yet strategic use of new French oak and no lees-stirring. Combined together, we feel our farming and cellar approach produces magical white wines that are profound, thought-provoking, age-worthy (5+ years), minerally and food-friendly. 100% wild yeast. Barrel fermented and aged in 25% new French oak puncheons for 16 months. Full ML and no bâtonnage. 392 cases. 13.4% alcohol. White gold color and explodes with aromatics of lemon pie, yellow pit fruit, cherimoya, French butter, olive oil, marzipan and sage. Nice medium weight on the palate. Vibrant, rich, salty and elegantly balanced in the mouth. Classic SRH Chardonnay.
This is our fourth bottling of ROSA, coming from only a 2.8 acre vineyard block, and demonstrates how enjoyable Chardonnay really can be when grown and approached correctly. To us, there is no argument for why Chardonnay often remains one of the most expensive and celebrated wines in the world. The fruit for ROSA always yields an exotic and highly aromatic wine due to its north-facing exposure (less sunlight), and planting on three different types of ocean based soils (Calcareous, Diatomaceous and Limestone), mixed in with our heavier clay. Because of the fruit’s striking intensity, our team feels this wine can benefit from more time, in more new oak, which only increases the wine’s fullness, richness and age-ability (7+ years). Barrel fermented in 100% new French 581 gallon Foudre (10 times the size of a normal barrel) with 16 months elevage. Full ML and no battonage. 475 cases. 13.5% alcohol. Yellow-gold color with aromas of exotic lime, yellow pit fruit, white chocolate and hay. A fresh and lively palate mixed with a rich, mouth-filling decadence and concentration. Long-lived.
Our Estate Pinot Noir represents the heart of our organically farmed vineyards with grapes sourced from every block, with multiple row orientations, sun aspects and clonal selections, all of which are planted in rich clay soils. Having these unique soils, creates a fuller and deeper impression in the mouth much the way marbling in Wagyu beef produces a far more succulent dining experience. It is a classic example of Pinot Noir and is a great entry point into understanding our vineyard and reflects the essence of our terroir. Derived from a selection of our small blocks, this wine expresses the roundness derived from our rich clay soils, while also conveying the tension derived from the maritime influences that challenge our vines every day. Blending these blocks provides us the opportunity to produce wines that are immensely drinkable now, yet will also deliver great drinking for the next 3-5+ years. Native yeast fermented in concrete. 10 months in 20% new French oak. 20% whole-cluster fermented. 489 cases. 13.0% alcohol. Beautiful deep garnet red hue with bright red fruit notes of fresh raspberry and cherry mixed with nuances of orange tea, sandalwood, forest floor and tropical fruits. The palate is dense and velvety with a mouth-filling, deliciously satiating texture.