USA

Planted by Otty Hayne during a visit home from college in 1953. Dry-farmed, organic, black plum, cocoa, earth, and black cherry all wrapped into a balanced, expressive wine.

One of Turley's oldest vineyard sites in California's Central Coast Paso Robles, the smell of the Pacific Ocean floats through the vineyard. High acid, ripe fruit, textured, powerful & structured. 

Aged for 11 months in both concrete and 2-3 year old French oak barrels.

Pinot Noir

California > USA

medium-bodied, red fruit, earth, and fine-grained tannins with elegant depth

Pinot Noir

California > USA

light-bodied, bright cherry, earth, and silky tannins

sustainably farmed

Syrah

California > USA

medium-bodied, violet, blackberry, and cracked pepper with supple tannins

sustainably farmed

Chardonnay

California > USA

medium-bodied, stone fruit, light oak, and balanced acidity

sustainably farmed

California > USA

medium-bodied red with expressive fruit and balanced structure

sustainably farmed

A blend of all the great sites in the Santa Rita Hills that Whitcraft works with. From east to west we have Pence, Donnachadh, Fiddlestix, Sanford & Benedict, La Rinconada, and Radian.

Cariño is a coferment of the Pesquera Tempranillo and Graciano from the late 90’s plantings at Ibarra-Young. The Pesquera Tempranillo at Ibarra-Young is an own-rooted suitcase clone originating from Bodega Pesquera in Pesquera del Duero, Spain. I had never been inspired to make or seek Tempranillo until tending these vines for the last few years. These vines clearly want to be here! They grow easily and always win the beauty contest. Cariño translates to ‘darling’ in Spanish and speaks to the two varieties compliments to each other in bottle

Aged for 15 Months in 100% Burgundian French Used Oak.

100% Sauvignon Blanc

Russian River Valley > Sonoma > California

85% Pinot Noir + 15% Valdiguié

100% Pinot Gris

Anderson Valley > Mendocino > California

100% Valdiguié

Green Valley Vineyard > Solano County > California

Vines planted in 1984 - Organically-farmed.

Three separate ferments: carbonic, whole cluster, and de-stemmed.

Carbonic was wrapped up for a 7-day carbonic ferment.

The whole cluster was foot-trod before fermenting.

The de-stemmed started with a two day cold soak before moving into the sun for kicking off native fermentation.

Blended together in barrel, aged in neutral 228 L french oak barrels and one 500 L puncheon.