This CCOF certified “Made with Organic Grapes,” is given special attention throughout the fermentation and aging process. It is kept separate from any non-organic wines. The grapes are picked in the cool of the morning and slowly warmed to fermentation temperatures. Early extraction with multiple pump-overs promotes great color and deep, smooth tannins. The wine then completes malolactic fermentation before blending. Four different red grape varietals were selected to create a complex red wine blend. The Zinfandel contributes fruity softness, while Petite Sirah and Tannat add bold bold tannins and deep fruit concentration. The Syrah’s peppery notes create another layer of complexity within the aroma and flavor profiles of the wine. This wine was aged for 4 months in 100% American oak. 75% were neutral oak and 25% were new barrels. The wine is made with minimal winemaker intervention and is bottled with minimum sulfites.

The fruit for this wine was sourced from a vineyard in Paso Robles that is 100% certified organic by CCOF, as well as SIP Certified sustainable. The grapes are grown without any synthetic pesticides and in a manner that focuses on protecting the environment and conserving the soil, while ensuring grape quality. Warmer days and cooler nights of the Paso Robles AVA enhance the production of complex fruit, with silky tannins.

This vintage was marked by weather extremes. Much of the rainy season (Jan-Mar) was one of the driest on record after a wet Nov and Dec. This promoted an early budbreak, which was then subjected to three frosts-in February, April, and May. Spring and summer proceeded normally until a weeklong September heatwave arrived. The result was a low yield across most varietals in the Central Coast. Despite these challenges, the harvest was spectacular in quality with smaller cluster sizes and more concentrated flavors. The vineyard crew was able to harvest fruit either before the heat wave or to irrigate enough to keep the fruit from sun burning or shriveling in the high heat. The fruit was harvested at optimum brix, acid, and flavor levels.