Premium Varietals Tasting Menu

February 3, 2018 Tasting Menu

Albariño 2016 (Paragon Vineyard, Edna Valley)

Sourced from one of the oldest blocks of Albariño in Paragon Vineyard, our 2016 Albariño de Moto will enchant you with each swirl in the glass. The 2016 vintage was utterly perfect for Albariño in the Edna Valley with enough warm weather close to ripening to allow fully mature flavor development. We harvested our block on October 4, 2016 and immediately whole cluster pressed our grapes into a stainless tank for cold settling. The juice was gently racked and fermented in stainless steel at a low temperature for five weeks. Post fermentation, the wine was aged for five months in neutral oak and we did not allow any secondary fermentation to occur. Aromatically, our 2016 Albariño is driven by crushed pineapple with a hint of peach and white flower with an underlying salinity and minerality that is one of the grape’s charming attributes. On the palate, flavors of stone fruit and pink apple are the driving force behind a luscious mouthfeel framed with satisfying acidity.

14.1% Alcohol, 3.26 pH, 7.3 g/L Titratable Acidity, 1.55 g/L Malic Acid, 0.1 g/L Residual Sugar (dry)

CHARDONNAY 2016 (Rancho Real Vineyard, Santa Maria Valley) 

Our 2016 Chardonnay from the acclaimed Rancho Real Vineyard is composed of 100% clone 4 Chardonnay from a windy and west facing block in the patchwork that makes up Rancho Real. This vintage was fermented cool in stainless steel, then transferred to 10% neutral oak where the wine remained for five months. The wine was arrested prior to any Malolactic fermentation leaving the acidity fresh, lively and aromatic. Aromatically, our Chardonnay is driven with fresh pineapple, lemongrass, and an interesting spicy note with great minerality. We perform battonage throughout the five month elevage to enhance the texture and richness in our Chardonnay. The flavor profile is lush with tropical flavors and a pleasing finish.

14.3% Alcohol, 3.32 pH, 7.1 g/L Titratable Acidity, 1.61 g/L Malic Acid, 0.4 g/L Residual Sugar (dry)

RED WINE 2015 (92% Syrah, 8% Viognier, Kiler Canyon Vineyard, Paso Robles)

Our 2015 Red Wine from Kiler Canyon Vineyard is a co-ferment consisting of 92% Syrah and 8% Vigonier, harvested together, fermented together. We chose this method to pay respect to the winemaking in Cote Rotie, Northern Rhone, France. This method adds a high tone quality to the aromatic profile and lift to the palate. This wine was fermented cool in stainless steel and aged for 15 months in 66% new French oak barrels of Mercurey and Ermitage provenance. Aromatically the 2015 vintage is dominated with dark fruit laced with high tone purple flower and black pepper notes. On the palate, the entrance is driven with black berry, spice, coffee and chocolate. The mid palate is full and transitions to a lightly structured finish laden with minerality.

14.5% Alcohol, 3.7 pH, 6.4 g/L Titratable Acidity, 0.8 g/L Residual Sugar (dry)

EL CAMINO RED WINE 2015 (54% Grenache – Alisos Canyon Vineyard, Santa Barbara, 33% Syrah – Kiler Canyon Vineyard, Paso Robles, 9% Petite Sirah – Plummer Vineyard, Paso Robles, 4% Viognier – Kiler Canyon Vineyard, Paso Robles, Central Coast)

Named after the El Camino de Santiago, a pilgrimage the owners ventured on, the 2015 El Camino is a Rhone inspired blend from our vineyards dotted along El Camino Real on the Central Coast of California. Grenache, as the driving force in this blend brings red fruit and cinnamon aromatically. Intense and dark Petite Sirah and Syrah/Viognier co-ferment bring darkness and brooding fruit to the table. Aged in 40% New Ermitage and Mercurey barrels for 15 months enhance the perception of sweetness on the nose.   The flavor profile is lovely and driven with ripe cherry, strawberry, a rich mouthfeel. The back end has some pleasing oak derived tannins allowing this to pair with a wide variety of foods from Italian to Indian to Santa Maria style BBQ.

14.5% Alcohol, 3.77 pH, 5.8 g/L Titratable Acidity, 0.7 g/L Residual Sugar (dry)

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