About The Wine
This very unconventional blend combines Pinot Noir, Zinfandel, Gamay, Pinot Grigio and Viognier, mostly made using carbonic maceration where whole-cluster grapes are placed in an oxygen free environment. All grapes for this wine hail from different vineyards located throughout the Central Coast. From Cienega Valley to the north and the Sta. Rita Hills and Santa Ynez Valley to the south. 80% of this blend, including the Pinot Noir, Zinfandel, Gamay and Pinot Grigio, was harvested and fermented separately, with delicate extraction of color and tannins and beautiful aromatics because of the carbonic maceration process. These juices were pressed off after 10-12 days to finish fermentation in neutral oak barrels and stainless steel drums. The Viognier component was direct-pressed and fermented using native yeasts and undergoing a slow, cool fermentation 6 months in neutral oak and stainless steel. The juice is fermented using only native, natural yeast alive in the air and on the grapes. Nothing is added throughout the wine's elevage, resulting in a wine that is rich and complex with strong primary fruit flavors and acid, and remains unfined and unfiltered. Summer Sessions wines are created with warm weather, friendly hang-outs and beach time in mind. Crack one open under the sun and serve chilled!
The California Central Coast includes the coastal land between Ventura County and Monterey County. This region has achieved global renown because of its abundant microclimates and enormous coastal influence.
Hazy and cherry red in color. Aromatics of candied stone fruits, curry spices, dried cranberries, and honeysuckle. Flavors of dried cherries, iron, and orange peels. Light tannins and fresh acidity.