Both varieties fermented separately. Grapes were foot crushed and, after 3-4 hours macerating, pressed into tank for a short settling. The juice was then put to barrel for fermentation with indigenous yeast. Following malolactic fermentation the wines were racked and blended in the spring. After a few more months of aging the wines were racked one final time in August prior to bottling. No fining or filtration.
Tasting Notes: This wine was made to showcase the various valleys and varieties of Santa Barbara County. Sauvignon Blanc dominates the nose with key lime and green apple. Melon and peach on the palate, with firm acidity. As the wine lingers, the chardonnay provides rounder texture and notes of vanilla and coconut.
