What a wild year! With 2023's long, cool spring, we picked our fruit 15 days later than last year on average, but when it came, it was magnificent. In total, this year we processed 124 tons of grapes across 9 different counties, and we snagged 22 different varietals until harvest officially came to a close on October 26th. Our cellar team is already working away at the cool shit that we're going to have coming out this coming year so keep your eyes peeled for all the new juice!
The time finally arrived for us to travel down the coast towards Siletto Vineyard in Tres Pinos in San Benito County. Here we hauled 1.6 tons of Barbera and 2 tons of Négrette. Barbera is one of our favorites and will go into some more of our Cal-Ital hits like Checkered Past and Tutto Passa. The Négrette will be used to smooth out and perfect some of our other unique red blends this year!
One day later, we hopped skipped and jumped about 4 hours north for some cool, cool Cabernet Sauvignon from Vine View Ranch Vineyard in the Yorkville Highlands of Mendocino County. This will likely go into one of our sexy, deep, big, bold, Bordeaux-style wines, like this season’s Talk Dirty to Me.
On a bright sunny Thursday, our assistant winemaker, Matteo, made the journey to and back from Paso Robles with a truckload of Cabernet Sauvignon, and Petite Sirah from the Willow Creek AVA. This is a cool-weather climate compared with most AVAs in the Paso Robles region, bringing out nuanced and refined qualities in it’s fruit. We can’t wait to see what kind of rad stuff our team will play around with here.