Santa Ynez Valley, California
Sadly, this is the very end of this wine, probably ever. Noel Diaz made it one year and one year only because driving to Santa Ynez from the East Bay is quite a schlep. I tasted it two years ago and was marveled and it is drinking just as well if not better today. The Vinguard got the last two cases available.
Vineyard: Grey loam over limestone, 15 – 20 year old vines.
Farming: Practicing biodynamic. Hand harvested.
Vinification: Foot tread. Carbonic maceration. Sixteen day ferment on indigenous yeast. Pressed and aged in neutral oak barrels.
Tasting Note: Peppery with blue and black fruits, floral overtones and a clean, refreshing finish.
Food Pairing: Steak, game. Roasted peppers.
Drinkability: Now – 2019.
SO2: 45 ppm.