Sustainable with regenerative farming. Predominantly from a few vineyards at the base of Jack’s Hill, planted on the distinct iron oxide granite that dominates the east side of the Salinas Valley, directly east of Sleepy Hollow North. Clone 4 and 76 on 101-14 and 3309 rootstock, 35-year-old Wente clone on unknown rootstock (nobody remembers what it is). Also blended with small lots of Chardonnay clone 17 (Robert Young) from the northern Santa Lucia Highlands. All cool to cold climate sites. Picked at low brix and high acid. Pressed to tank, cold settled 24 hours, racked to neutral oak barrels and puncheons, one new puncheon and and stainless tanks. Barrel (50%), concrete (40%) and tank (10%) aged 7 months. Partial malolactic fermentation. 2100 cases made

Organic (all of the vineyards are either practicing or certified organic). 95% Cabernet Sauvignon 5% Petite Verdot, 3%. This is Cabernet off old vineyards, planted with old massale/clonal selections on old school rootstocks (St. George and AXR-1) made in a style reflective of the classic California cabernets of the 1970s. Cab Sauv. is sourced from 3 vineyards: the 60 yr old Brigantino Vineyard originally planted for Almaden, the 45yr old Wheeler Ranch (certified organic) growing in calcareous alluvial deposits over the San Benito Arroyo, and the 75 year old Tres Pinos Creek Vineyard in silty alluvial deposits. Petite Verdot from Paicines AVA, rocky alluvial deposits above the Tres Pinos arroyo. Cab Pfef. is from Cienega Valley. All vineyards experience warm days, cold nights typical of the Central Coast, allowing these late ripening Bordeaux varieties to be picked at high acidity and moderate sugars. Spontaneously fermented whole berry (grapes that are destemmed) with a very light crush in open top fermenters, allowing slower extraction of tannins into the must and lots of oxygen into the fermentation for polymerization of tannins. Pressed after approximately 20 days. Aged for 11 months on lees in mostly neutral barrels with a couple of active oak barrels sprinkled in.

Certified Sustainable & Practicing Organic. 56% Grenache, 29% Syrah, 15% Mourvèdre. Sourced from eight vineyard sites in Monterey and San Benito Counties with soils based on granite and/or limestone. Picked at moderate sugars, spontaneously fermented in several lots ranging from 0-50% whole cluster. Fermented to dryness on skins. Aged in predominantly concrete, neutral, and a handful of once and twice used, barrels and puncheons for 10 months. Racked off lees, blended, returned to barrel for 5 months, bottled unfined and unfiltered.

Sustainable. 81% Mourvédre, 12% Cinsault, 7% Grenache. Made from the calcium rich Aguajito Shale bluffs above the Arroyo Seco River, and Mourvédre from the calcareous alluvium of the San Benito Arroyo. Monterey/San Benito/Santa Clara Counties. Picked below 22 brix, with bright natural acidity. Pressed after 3-6 hours of skin contact. Fermented in stainless steel in several lots at varied temperatures for a diverse set of flavors and textures. 820 cs

Certified Organic. 100% Sauvignon Blanc (Musque clone). Zabala Vineyards is located on a large holding on the Arroyo Seco floodplains that was part of land granted to the Zabala family before California’s statehood. It was first planted in the 1970s and has grown to encompass over 1000 acres. Zabala Vineyards is among the rockiest & windiest vineyards in California, full of what is locally known as ‘Greenfield Potatoes’, which are the rather inedible round river stones that dominate the soil and have been collected into piles and walls at every property in the basin. This vineyard is located directly in the path of the daily Salinas Valley winds, which control sugar development and retain natural acidity. Picked around 22.5 brix with bright acidity. Spontaneously fermented and aged in 2/3 stainless steel & 1/3 neutral barrel on the lees. Ageing for 7 months. Arrested malic.