In 2015 our own estate vineyard produced its first harvestable crop of Pinot Noir and Chardonnay. With a vineyard of our own, we’ve been able to use the techniques and wisdom passed on to us by local legends, collaborators and wine-growers to cultivate perfectly specific Pinot Noir and Chardonnay for our own winemaking. Pali Vineyard spans 50 acres in Gypsy Canyon of the Sta. Rita Hills appellation in Santa Barbara County. 6 acres are planted to Chardonnay, where the grapes are farmed using the highest quality, least intrusive and most sustainable farming practices. On Pali Vine-yard there is a bio-diversity of life including wild plants, grasses and insects, helping to naturally maintain healthy soils without the use of chemical farming. We chose to plant clones originally grown in Dijon in Burgundy, France that are suited for a cool-weather site like Pali Vineyard, and although they can crop at below average quantities, we prefer the superior quality when used to make elegant, mineral and acid-driven Chardonnays like this one. The grapes for this estate Chardonnay were hand harvested and hand sorted before fermented in small lots and barrel aged in 50% new French oak barrels and 50% neutral French oak barrels for 420 days before bottled. All of our vineyard designated wines express the nuanced characteristics discovered on remarkably unique and excellent vineyards.
In 2015 our own estate vineyard produced its first harvestable crop of Pinot Noir and Chardonnay. With a vineyard of our own, we’ve been able to use the techniques and wisdom passed on to us by local legends, collaborators and wine-growers to cultivate perfectly specific Pinot Noir and Chardonnay for our own winemaking. Pali Vineyard spans 50 acres in Gypsy Canyon of the Sta. Rita Hills appellation in Santa Barbara County. 6 acres are planted to Chardonnay, where the grapes are farmed using the highest quality, least intrusive and most sustainable farming practices. On Pali Vine-yard there is a bio-diversity of life including wild plants, grasses and insects, helping to naturally maintain healthy soils without the use of chemical farming. We chose to plant clones originally grown in Dijon in Burgundy, France that are suited for a cool-weather site like Pali Vineyard, and although they can crop at below average quantities, we prefer the superior quality when used to make elegant, mineral and acid-driven Chardonnays like this one. The grapes for this estate Chardonnay were hand harvested and hand sorted before fermented in small lots and barrel aged in 50% new French oak barrels and 50% neutral French oak barrels for 420 days before bottled. All of our vineyard designated wines express the nuanced characteristics discovered on remarkably unique and excellent vineyards.