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Sourced from own rooted vines planted at the Happy Canyon Vineyard in the east side of the Santa Ynez Valley. The wine is fermented using native yeast. Once dry, we rack the juice and press off the whole cluster lots. The wine is transferred to neutral oak barrels for the winter. Once malolactic fermentation is complete we transfer to tank prior to bottling. Reminiscent of a Loire Valley Cab Franc, there is tart fruit, an herbal green character, and a nice, balanced medium-weight on the palate.