The grapes for this wine are sourced from Kick-On Vineyard (54%) located on the eastern end of the Los Alamos Valley along meandering San Antonio Creek and Curtis Vineyards (46%) in Santa Ynez Valley.  The grapes are picked at quite low Brix early morning then foot stomped 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. The wine is aged for six months in stainless steel before bottling, capturing freshness and vibrancy.

Crisp, clean and racy.  Complex young flavors of tart yellow and white fruits that literally dance on the palate.   A nice minerality rounds out the wine and there is a persistent finish. This is a wine that is great served cold as an aperitif or slightly chilled with smoked seafood or Asian cuisine.  It’s a wine that can be (and should be) enjoyed now. We also recommend cellaring to drink the next 10+ years as previous vintages have aged incredibly well.

Wine Analysis: Alcohol 11%, pH 3.06, TA 8.1 g/L, and RS 12.1 g/L

Production: 238 cases