WINEMAKING
100% ESTATE
Our approach is simple, paying careful attention to signals from the vines and nature, responding to those with individually prescribed techniques. As each vineyard has its own unique requirements, we manage each according to their inimitable needs. Using sustainable farming methods we are working to achieve a balance between the site, the vines, and the microclimates in each vineyard, ultimately resulting in wines that express a sense of place.
SUSTAINABILITY & RESPONSIBILITY
Our main tenet has unwaveringly been a commitment to sustainability. We have an uncompromising commitment to quality and wholeheartedly support our vineyard team and all of their decisions in an effort for a more sustainable future. Our choices are based not only on what nurtures the soil, vines and fruit but most importantly to everyone who works collaboratively to arrive at our communal objectives. All of our estate vineyards are certified sustainable through two third-party auditied programs: Certified California Sustainable Winegrowing (CCSW) and Sustainable in Practice (SIP).
VINEYARD EXCELLENCE
Enrique Gomez, Vineyard Supervisor, and Bart Haycraft, Vineyard Manager, stand as pivotal figures in ensuring the excellence of our vineyards, overseeing all vineyards in Los Alamos and Sta. Rita Hills. Enrique maintains an uninterrupted partnership with Winemaker Greg Brewer spanning back to 1997. Their collaborative dedication and expertise are at the core of our vineyard's legacy.
WINEMAKING DISCIPLINE
UNIQUE EXPRESSIONS OF SANTA BARBARA WINEMAKING
CHARDONNAY
Our approach to Chardonnay is one which incorporates tradition with precision and restraint. The unique oceanic qualities of the Sta. Rita Hills Chardonnay first caught our attention. Focused on citrus notes and a saline quality that promotes an age worthy structure, the uniqueness of a wine region bordered on two of its four sides by the Pacific Ocean is clear. The grapes from each site are handled identically from arrival to the cellar through bottling, allowing for the essence of each site to be expressed. Grapes are whole cluster pressed and aged 12-18 months in neutral Sirugue barrels.
PINOT NOIR
With Pinot Noir we strive to remove the winemaker’s signature, allowing the voice of the vineyard to be the overriding expression. Utilizing a protocol of minimal intervention and whole cluster fermentation, stems play a vital role in both our farming and fermentation processes, ultimately adding structure to the wine. They are an integral part of what we receive from the vineyard and offer architecture to the wines, allowing them to gain complexity and depth as they age for 12-18 months in neutral Sirugue barrels. The fruit from each vineyard is handled identically from harvest to bottling, allowing the true essence of the site to best be expressed.
CHARDONNAY
Fermented at low temperatures in small stainless-steel tanks, coupled with inhibited malolactic fermentation and short hose transit, Diatom pays homage to the stark maritime influenced landscape of its provenance. We strive for a recognition of place with as little disturbance, distraction or interference as possible. The resulting wines have a sense of transparency and a purity of intent and purpose.
PINOT NOIR
Crafted from 100% destemmed fruit, fermented in stainless steel tanks with an extended 30-day maceration, and briefly aged for three months in neutral barrel, the wine highlights the pure varietal expression of Pinot Noir. The result is a wine of remarkable precision and transparency, showcasing vibrant red fruit, refined structure, and the unmistakable character of Sta. Rita Hills.
PINOT NOIR
The Pinot Noir is sourced from the highest elevation portion of the vineyard at just over 1,000 feet. Purely clone 114 which is entirely de-stemmed prior to fermentation. After a long cuvaison in one small fermenter, the wine is pressed directly into a single egg for it to then evolve within. Our Pinot Noir is bottled in the late summer months immediately before the subsequent harvest season with anticipated release after six months in bottle.
CHARDONNAY
The Chardonnay is sourced from a single block of clone 17 which is harvested well before our typical range to capture a higher octave and less fruit forward voice of place. Inhibited malolactic for clarity and precision further hone in on that objective with subsequent upbringing on non-disturbed yeast lees. Our Chardonnay is bottled in the late summer months immediately before the subsequent harvest season with anticipated release after six months in bottle.
Our Growing Regions
Journey through the acclaimed regions that define the character, purity, and sense of place found in every bottle.
