Located ten miles from the Pacific Ocean, this is one of the coolest sites in Santa Barbara County. The fruit was picked at night to preserve freshness. Fermentation took place in a combination of stainless steel and 600 litre barrels with minimal intervention.
Citrus, grapefruit and apricot dominate the nose with hints of fresh pineapple. The palate is refreshing with thirst quenching with Meyer lemon and stone fruit flavors. Everything is held together with firm, refreshing acidity.
Pair with havarti or fontina cheese!