“An impressive showing form a region once lost to Pierce’s disease, this bottling of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot combines fresh boysenberry aromas with crushed mint, black pepper and a hint of chile. The palate offers fresh-pressed blueberry juice with chopped dill and spearmint, giving much promise for new vineyards in Ojai. Editors’ Choice.” 90 points Wine Enthusiast, Matt Kettmann
Grapes were handpicked into ½ ton picking bins; clusters were sorted by hand before being de-stemmed. Under-ripe and damaged fruit was removed during the sorting process. Whole-berry grapes entered the open-top bins.
Field blended and fermented to dryness over 15-17 days. During fermentation, punch-down took place two to four times daily to extract ripe tannins and intense flavors from the skins. Malolactic fermentation took place in barrel to help incorporate the oak. Wine is only racked once just prior to bottling.