2022 La Gaviota, Santa Barbara County
Details
The Nebbiolo and Barbera were hand-picked on the same night and then the cold fruit was fully destemmed and put into an open top fermenter together. The co-fermentation started after a 4-day cold soak. Gentle punchdowns once a day until peak fermentation. The must was pressed after 29 days into neutral oak where it aged for 22 months before bottling without fining or filtration.
This wine is an interpretation of my two favorite Italian varietals. The goal is always to capture the beautiful aromas of Nebbiolo and some of the grip from the tannin, and flesh it out with the juicy mid-pallet fruit from Barbera. The co-fermentation results in a wine completely distinct from a blended wine. There are aromas of roses, red cherry, wet terracotta, and bay leaf. In the mouth the bright acid and grippy finish is balanced by the juicy flavors of cherry cola, and red-current.
The name La Gaviota was inspired by the beautiful Gaviota coast which lies between my home and where I make my wines. This stretch of coast represents 15% of Southern California's coast, yet contains approximately 50% of its remaining rural coastline. It is home to many rare, threatened and endangered species such as the monarch butterfly. A portion of the proceeds from this wine will go toward protecting this incredibly valuable ecosystem.
Specs
- Alcohol: 14.0%
- Type: Co-ferment of Nebbiolo and Barbera
- Region: Santa Barbara County
- Appellation: Los Olivos District
- Serving temperature: Chilled
- Vintage: 2022
- Varietal: 50% Nebbiolo, 50% Barbera
- Vineyard: Mora Vineyard
2022 La Gaviota, Santa Barbara County
Details
The Nebbiolo and Barbera were hand-picked on the same night and then the cold fruit was fully destemmed and put into an open top fermenter together. The co-fermentation started after a 4-day cold soak. Gentle punchdowns once a day until peak fermentation. The must was pressed after 29 days into neutral oak where it aged for 22 months before bottling without fining or filtration.
This wine is an interpretation of my two favorite Italian varietals. The goal is always to capture the beautiful aromas of Nebbiolo and some of the grip from the tannin, and flesh it out with the juicy mid-pallet fruit from Barbera. The co-fermentation results in a wine completely distinct from a blended wine. There are aromas of roses, red cherry, wet terracotta, and bay leaf. In the mouth the bright acid and grippy finish is balanced by the juicy flavors of cherry cola, and red-current.
The name La Gaviota was inspired by the beautiful Gaviota coast which lies between my home and where I make my wines. This stretch of coast represents 15% of Southern California's coast, yet contains approximately 50% of its remaining rural coastline. It is home to many rare, threatened and endangered species such as the monarch butterfly. A portion of the proceeds from this wine will go toward protecting this incredibly valuable ecosystem.
Specs
- Alcohol: 14.0%
- Type: Co-ferment of Nebbiolo and Barbera
- Region: Santa Barbara County
- Appellation: Los Olivos District
- Serving temperature: Chilled
- Vintage: 2022
- Varietal: 50% Nebbiolo, 50% Barbera
- Vineyard: Mora Vineyard