Moreno Family Vineyard, SLO Coast

Vegan

Vinification - Upon arrival at the winery, the Pinot was carefully hand sorted and destemmed. The grapes spent 4 days in a cold room before spontaneous fermentation began. Aged 9 months in neutral French oak. Racked once and bottled unfined and unfiltered. Minimal sulfur. Native fermentation.

2017 Zinfandel, Tres Niños Vineyard  

70% Stem Inclusion Zinfandel 

Tres Niños Vineyard, Arroyo Grande Valley 

Vegan

Vinification - The Zinfandel is carefully hand sorted at the vineyard as well  as upon arrival at the winery. Fermented with 70% whole cluster with twice daily pigéage à pied for 12 days. Aged 14 months in neutral french oak,  racked twice and bottled unfined and unfiltered. 

Notes - Explosive, seductively perfumed aromas of star anise, rose hips,  mandarin oil and fresh cedar, with an intense mineral quality adding lift and focus. Bright on the palate, offering densely packed boysenberry and floral flavors that show excellent clarity, elegance and vivacity. Fine-grained  tannins lend structure to a strikingly long finish that shows superb red fruit and exotic, spice driven persistence. 

2019 Sémillon, Buttonwood Vineyard  

Dry, Skin Contact Sémillon 

Buttonwood Vineyard, Santa Ynez Valley 

Vegan 

Vinification - Upon arrival at the winery, the Semillon was carefully hand  sorted and destemmed. Left on the skins for one week before being pressed off into neutral French oak for the remainder of fermentation.  Racked once and bottled unfined and unfiltered. 

Notes - Uninhibited apricot and peach are accompanied by bursts of fresh ginger and mandarin blossom. The expansive palate is rich and juicy with cara cara zest, persimmon and autumn spices adding layers of complexity to the finish. This wine will continue to open and develop in bottle for years to come. 

2020 Albariño, Spanish Springs Vineyard

Skin Contact Albariño

Spanish Springs Vineyard, San Luis Obispo County

Vegan

2018 Vin Gris, Sta. Rita Hills  

Pinot Noir Vin Gris 

La Rinconada Vineyard, Santa Rita Hills 

Vegan

Vinification - The Vin Gris was made in the traditional style using the saignée method. Aged in stainless steel for ten months and hand bottled unfined and unfiltered. A minimal addition of SO2 was made to preserve freshness and acidity. 

Notes - This wonderfully complex Vin Gris expresses a fresh, petrichor minerality with notes of apricot, green mango, and freshly cut white flower.  Layers of bright plum, starfruit, and Thai spices are framed by an enduring  tension, elevated acidity and mineral crunch.