2015 Muscat, Wind Willow Vineyard
This Muscat is near and dear to us, as it comes from the vines surrounding the house that we lived in from August of 2013 to November of 2015. Located at the far western edge of Los Alamos, in front of the Kick On Ranch property, Wind Willow is a tiny vineyard planted to Muscat and Pinot Noir, farmed with love by Patrice and Gary Mosby. As harvest approached, we saw some intriguing things happening. The drought was felt particularly hard here, and irrigation was kept to the bare minimum; the berries were starting to show some shrivel, what the French call
passerillage, and the juice (what little there was) was showing rapid and gorgeous aromatic development. Additionally, the foggy conditions at this western edge of SB County were leading to widespread botrytis cinerea, the noble rot. On top of everything, pH remained incredibly low, allowing us to harvest late without losing acid. Mother Nature is a great muse, and she inspired the wine we’re offering today: marrying the ginger/saffron/honey notes of botrytis with the dry extract and concentration of passerillage, we see our Muscat as a marriage of Alsatian
Vendange Tardive and Selection des Grains Nobles. The catch is that, unlike most of those wines, this is bone dry. It is wild, heady stuff; we guarantee it is like no Muscat you’ve ever had. 12 cases produced. Bottled Unfined and Unfiltered. Limit 6 bottles. Purchase Here.
2015 Carignane, Camp 4 Vineyard, Santa Ynez Valley
Each year we work with Carignane from Camp 4, we refine our process a little more. We’ve slowly moved from pure carbonic maceration to more semi-carbonic practices. In 2015, we hand sorted whole clusters into two 1.5 ton fermenters, foot crushing just the bottom of each tank. We then sealed them and gassed once a day with carbon dioxide, pressing after a week. While there is a definite kinship with 2013 and 2014 in its resemblance to wines like Etna Rosso or Poulsard from the Jura, it has really come into its own as something truly singular, highly reflective of the soils and character of Camp 4 more than anything. 2015 has a savoriness and mineral crunch that we adore, while still being light on its feet; this remains a red you can put a chill on and enjoy with an incredibly wide array of foods. Thankfully, we upped our acreage this year, so there is slightly more to go around. 142 cases produced. Bottled Unfined and Unfiltered. Purchase Here.
2014 Viognier, Zaca Mesa Vineyard
“Oceans never listen to us anyway”
Viognier loves nothing more than to show off its primary, varietal notes of stone fruit and coriander, with oily generosity coating the mouth. F*** that. Viognier must be phoenix’d; burn it down so its soul can rise from the ashes of insipidness. We bring in Viognier lean- low brix (21) and acid through the roof (pH 3.2)- when it’s plenty ripe- and put it through the wringer. First it’s foot crushed and left to soak on skins for 4 hours. Then it goes into press and is transferred to stainless steel without settling. Primary fermentation is all native, we don’t use any sulfur at crush, and we encourage it to get warm; you know, all the things college professors tell you not to do. Our first vintage utilizing the old vines of Zaca Mesa, its notes of nori wrapper, raw cinnamon, and thyme are like nothing we’ve tasted in Viognier (or anything else for that matter). Its salinity and untamed character is strongly evocative of Santa Barbara County’s raw coastline. Aging is entirely in stainless steel, on lees with no stirring, and the wine is allowed to complete secondary, again, entirely native. No sulfur is added until malolactic is complete, well into winter. Bottled unfined and unfiltered. 12.6% alc. Purchase Here.
2014 Merlot, Santa Ynez Valley
“This could be forever, baby”
Merlot; the punching bag of modern wine. Cameron used to work at the Los Olivos Cafe, in whose alley Miles Raymond uttered the infamous line “I’m not drinking any F&$@ing MERLOT!” Perhaps because of this, we feel it our duty to remind the world how amazing Merlot- specifically Merlot from the Santa Ynez Valley- is.
Organically farmed in heavy clay over shale down by the Santa Ynez River, our Merlot uses the old benchmarks- Napa ’78, Pomerol ’85- and approaches with a modern sense of freshness and vivacity.
To make a musical comparison, we think of the rusticity of Neil Young circa Zuma and the spark of Vince Staples on Summertime ’06. It is in this space- the modern meeting the classic- that we find the most inspiration.
Dark chocolate and wet asphalt; eating blueberries off of soil-covered hands; dry-farmed plums from Mar’s mom’s place in western Santa Maria. Bottled unfined and unfiltered. 14.1% alc. Purchase Here.
- Santa Barbara Independent- Light Wines for Holiday Feasting
- LA Magazine- Tippling on Turkey Day
- PUNCH — The Drink Diary of Marissa A. Ross
- Wine. All the Time
- LA Magazine- Hot off the shelf
- VICE Munchies- Drinking Cold, Red Wine is a Very Chill Thing To Do
- Vault 29 – Wine Mic Monday: #Amplify
- Spilt Wine- The Freaky Lookin, Soily Green Crowd
Our wines seek to amplify the voice of site and enhance the most singular characteristics of a given vineyard, marrying a sense of place with a sense of style. While we are not fans of dogma, there are certain winemaking and farming principles we believe in: native yeast fermentations; neutral vessels for fermentation and aging; no additions of any kind beyond sulfur; embracing happy accidents and letting intuition be our guide; and farming that seeks to establish a healthy ecosystem, embracing the natural characteristics of a given place. Thank you for joining us on our winemaking journey.– Cameron, Marlen, and Miles Porter.
Contact us at email@example.com