Sustainable. The Kristy Vineyard grows on the western bench over the Salinas River on the broken sediment of ancient sea beds, fully exposed to winds off the Monterey Bay. Kristy is special because Albariño in the vineyard reaches full phenological ripeness at low potential alcohol and bright natural acidity. Picked with low sugars and vigorous natural acidity. 2/3 are whole-cluster pressed and 1/3 is crushed and left on the skins for 2 days. Fermentation was started with a ‘pied de cuvée’ harvested in the vine rows at Kristy. Cold fermented in stainless steel to preserve minerality, aromatics and freshness. Secondary fermentation is arrested. Aged on lees for four months.

Sustainable. Blended from three vineyards in three counties (Monterey, San Benito and Santa Clara) around the Monterey Bay, two with calcareous substrates and the third on granitic alluvium. The San Benito site has warm days and cool nights, the Monterey and Santa Clara sites are two of the last picks in the winery. 30% whole cluster, spontaneous fermentation in open-top concrete vats. 18-24 day macerations and aged on lees for 18 months in a combination of neutral French and Hungarian oaks. 286 cs produced.