Kick On Ranch is, in my opinion, the top Riesling site in Santa Barbara County. It sits in Los Alamos, sandwiched between the Santa Maria Valley and the Santa Rita Hills, where it benefits from a lot of fog, cool ocean breezes and a long, steady growing season.
Santa Barbara has a long and checkered past with Riesling. It was one of the most popular varieties in the area during the early plantings in the 1970s. Since then much of it has been ripped out and replaced with other varieties to keep pace with fashion and market trends.
I have been producing Riesling from Kick On Ranch for six years now, and have never once been disappointed.
This Riesling was made by macerating on skins for about two weeks and pumping over once a day while fermenting in a cold room at 45 degrees. When about half of the sugar had been fermented, the juice and skins were then pressed to neutral French oak to finish fermentation. The wine was aged on lees for seven months with occasional stirring.
We bottled 94 cases and are releasing the wine after a year of bottle aging. Riesling wines from this ranch tend to stay really primary until about one year of bottle age. At this point, they begin to develop those curiously tasty, mineral and kerosene characters unique to the varietal.
Green apples, sage and a hint of spice are all present and nicely compliment that fascinating mineral character specific to Riesling. Above all else, this is a wine that speaks of texture; it is crisp, fresh and steely, while simultaneously creamy, supple and generous.