The grapes for this wine are sourced from the Kick-On Vineyard located on the eastern end of the Los Alamos Valley along the meandering San Antonio Creek.  The grapes are picked at quite low Brix by me and my crew, crushed and gently pressed to stainless steel tanks for cool slow fermentation to retain the delicate aroma profile associated with fine Rieslings. Due to the high natural acidity we cease fermentation early to retain some natural residual sugar to balance the steely acidity, increasing viscosity and mouthfeel. 

Vineyard Region: Santa Barbara County.

Vintage Conditions: It was a consistently warm (not hot) dry summer and we had veraison quite early.   The grapes ripened earlier than usual which is great for grapes destined for rosé.  We want fruit just approaching ripeness with higher acid and a lower brix. 

Overall, the wines have balanced acidity, low alcohols, precious tannins and they are concentrated and intense

Wine Analysis: Alcohol 10%, pH 2.97, TA 11.1 g/L, and RS 20 g/L

Production: 140 cases