Just south of Hollister and originally part of Monterey County, San Benito is home to the United States’ largest stretch of limestone soils for viticulture. One of the oldest and most storied winemaking regions in California, its full potential for fine winemaking still remains largely untapped. San Benito is arguably the best-kept winegrowing
secret in California.
Hand-harvested in the early morning. Upon entering the winery, the clusters were hand-sorted prior to loading into one-ton macrobins. A small portion of the grapes were foot-stomped to release their juice and then the bins were sealed airtight. A minor fermentation began and flooded the bins with CO2, initiating carbonic maceration. One bin was opened and pressed off after 12 days (finishing primary in barrel), and the other bins at 20 days. The wine is aged on fine lees in neutral barriques. After 11 months, the wine is racked and bottled unfined and unfiltered.