Organic. 100% Albariño, sourced from Santa Ynez Valley in Santa Barbara County. The fruit was picked in early September and directly pressed to tank for settling. Ten percent of the juice was held cold in reserve, while the balance fermented spontaneously in tank before being racked and blended two months after harvest. Chilled reserve Albariño juice was added at bottling to initiate a second fermentation in bottle, with residual sugar falling from 16 g/L at bottling to less than 3 g/L at release. No added sulfites. Unfined, unfiltered, and non-disgorged.

Organic. 100% Rosa del Peru, sourced from the historic Wirz Vineyard, originally planted around 1902 at the base of the eastern flank of the Gabilan Mountains. The San Andreas Fault runs through this dry-farmed, head-trained vineyard, where granitic sand and darker clay loam weathered from limestone create a complex mix of soils. The grapes were picked by hand, fully destemmed at the winery, and macerated for seven days with twice-daily pumpovers. The wine was pressed to old barrels and aged for nine months on fine lees, then racked to tank before bottling. Unfined and unfiltered, with <30 ppm total SO2.

Organic. 82% Negrette (Siletto Vineyard), 6% Zinfandel (Wirz Vineyard), 6% Cabernet Pfeffer (Siletto Vineyard), 6% Albarino (Rorick Heritage Vineyard). Negrette is a rare grape with scant acreage planted in California - less than 10 acres exist. Picked by hand and fermented whole cluster in a redwood fermenter. 3 weeks of once daily pumpovers during the maceration before pressing, with aging in old barrels for 10 months on the fine lees. Racked and blended with the other grapes a month prior to bottling. Bottled unfined & unfiltered with no additives, including SO2, of any kind.

Organic. 82% Sangiovese, 6% Zinfandel, 6% Cabernet Pfeffer, 6% Albariño. Sourced from three different vineyards (Sangiovese and Albariño: C5 Vineyard in the Santa Ynez Valley; Zinfandel: Wirz Vineyard in the Cienega Valley; Cab Pfeffer: Siletto Vineyard in Santa Benito). Sangiovese was harvested early October, then fermented carbonic in stainless steel for three weeks before pressing. Fruit wa settled in tank and racked to neutral barrel after primary ferment, aged fo rnine months after, then blended together with the other splashes of different varieties before bottling in June of '22. Unfined, unfiltered. A very limited mystery man of a red wine from the Chuchaquis geniuses: only 204 cases produced. Like Chianti went on a weird head trip in Santa Ynez and had a floral fruited Valley love child.

Organic. 100% Sangiovese taken from Gimelli Vineyard in the Cienega Valley, vines planted in 1960. Soils are fully limestone, and vines are all bush-trained. Harvested in early September; the fruit was crushed and macerated for six hours before being pressed off to tank for settling. Fermented spontaneously in tank before being racked; a tank of chilled reserve Sangiovese juice was added at bottling -- to the level of 16 g/L sugar -- to prompt a fully dry rifermentato-style bubbly (so that means this isn’t a pét-nat!) Unfined, unfiltered. No added SO2. Undisgorged.

Organic. 100% Grenache, sourced from Paicines Ranch, a young vineyard planted in 2017 and farmed regeneratively. The vines are trained on a tall trellis that allows sheep to rotationally graze the vineyard throughout the growing season, and the thoughtful farming is already apparent in the quality of the fruit. The Grenache was picked in early October, sorted, and fully destemmed at the winery. The wine spent 21 days on the skins with once- or twice-daily pumpovers, then was pressed and racked first to tank and then to barrel for 22 months of élevage. Blended one month before bottling. Unfined and unfiltered, with <30 ppm total SO2.

Organic. 100% Albariño, sourced from C5 Vineyard, planted on the cobbly stream terrace of the Santa Ynez River in the heart of Santa Barbara County. Canelo is an orange wine, with the fruit picked in late September, sorted at the winery, and crushed into small fermenters. The wine spent five days on the skins with twice-daily punchdowns before being pressed and racked to old barriques for nine months of élevage. Unfined and unfiltered, with <30 ppm total SO2.