2023 La Gaviota, Santa Barbara County
Details
The 2023 vintage was fantastic and challenging at the same time. The cool weather lead to slow ripening through the growing season. We finally got a bit of heat and then all the fruit we were waiting on was ready at the same time!
The low temps show in the wine's elegant energy and vibrant bouquet. It is such a pretty wine with lovely aromas of rose, cedar, bright red cherry, pine and bitter chocolate with a touch of vanilla and baking spices. Deliciously bright and energetic on the palate, with enough tannin to balance the fruit and increase the aging potential.
The Nebbiolo and Barbera were hand-picked in the early morning and then the cold fruit was fully destemmed and put into an open top tank to start the fermentation journey together. After 3 days of cold-soaking the fermentation began naturally, without the addition of commercial yeast. Gentle punchdowns once a day until peak fermentation. The must was pressed after 28 days into neutral oak where it aged for 20 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 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: 14.6%
- Type: Co-ferment of Nebbiolo and Barbera
- Region: Santa Barbara County
- Appellation: Los Olivos District
- Serving temperature: Chilled
- Vintage: 2023
- Varietal: 50% Nebbiolo, 50% Barbera
- Vineyard: Mora Vineyard
2023 La Gaviota, Santa Barbara County
Details
The 2023 vintage was fantastic and challenging at the same time. The cool weather lead to slow ripening through the growing season. We finally got a bit of heat and then all the fruit we were waiting on was ready at the same time!
The low temps show in the wine's elegant energy and vibrant bouquet. It is such a pretty wine with lovely aromas of rose, cedar, bright red cherry, pine and bitter chocolate with a touch of vanilla and baking spices. Deliciously bright and energetic on the palate, with enough tannin to balance the fruit and increase the aging potential.
The Nebbiolo and Barbera were hand-picked in the early morning and then the cold fruit was fully destemmed and put into an open top tank to start the fermentation journey together. After 3 days of cold-soaking the fermentation began naturally, without the addition of commercial yeast. Gentle punchdowns once a day until peak fermentation. The must was pressed after 28 days into neutral oak where it aged for 20 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 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: 14.6%
- Type: Co-ferment of Nebbiolo and Barbera
- Region: Santa Barbara County
- Appellation: Los Olivos District
- Serving temperature: Chilled
- Vintage: 2023
- Varietal: 50% Nebbiolo, 50% Barbera
- Vineyard: Mora Vineyard