Fruit sourced 100% from Camp Four Vineyard in the Santa Ynez Valley.
2016 was a warm vintage that started and ended a month earlier than usual. The wines tell the story from this compressed growing season where vineyards that were harvested early maintain their freshness, however, anything left out to ‘normal’ pick dates show really ripe.
The fruit was hand picked and sorted, then 100% de-stemmed. Cinsault was bled 20%, then macerated on skins for 12 days including a 2 day cold maceration. The wine was basket pressed at dryness, then matured in large format, old french oak barrels. We bottled one puncheon of this wine in September of 2013 (11 months of elevage).
Acidity: 5.2 g/L
Now - 2017
Our Cinsault bottling is light, fresh and juicy. The nose is floral with pretty red berry character. This is a delicious, light bodied, easy to crush red!