Winemaking Information
Following harvest, a small number of lots from the Santa Rita Hills appellation within the larger Santa Barbara appellation were fermented in open-top fermenters, helping to retain the varietal’s fruit flavors and tannin structure adding complexity to the blend. The wine was aged mostly in stainless steel to help preserve the wine’s fruit and acidity with the balance being aged in new and 1-2-year-old French oak barrels to help soften the tannins.
