Kick On Ranch in Los Alamos is (in my opinion) the top riesling site in Santa Barbara County. It’s in Los Alamos - sandwiched between the Santa Maria Valley and the Santa Rita Hills - where It benefits from lots 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 to be planted in the area during the early plantings in the 1970's. 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 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 and 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 age. 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 minerally-kerosene characters unique to the varietal.
Green apples, sage and a hint of spice take shape with a touch of that fascinating riesling-mineral character, but above all else, this is a wine that speaks of texture. It is crisp, fresh, and steely, while simultaneously creamy, supple, and generous.