Trade Notes Packet

F I D D L E H E A D C E L L A R S

WWW.FIDDLEHEADCELLARS.COM • 1597 E. CHESTNUT AVE, LOMPOC, CA 93436 • 800.251.1225 • [email protected]

SPECIALIZING IN SUSTAINABLY PRODUCED SAUVIGNON BLANC AND PINOT NOIR • Appreciate the Difference

�� Santa Ynez Valley

2012 Happy Canyon

Sauvignon Blanc

KATHY’S CORNER

The HAPPY CANYON designation on this label not only pays tribute to a unique AVA, but also signifies our signature style of Sauvignon Blanc at Fiddlehead. The place, Happy Canyon of Santa Barbara AVA (achieved November 2009), is home to six founding vineyards planted 1996-2001, and is located on the eastern edge of the Santa Ynez AVA. Soils are low in nutrients and are a mixture of loam and clay loam with red and yellow chert and serpentine cobbles. Morning fog lifts to plentiful sunshine, and it is the ideal home to Bordeaux (including Sauvignon Blanc) and Rhone varietals. During Prohibition, a simple alcohol was produced in Happy Canyon and legend has it that folks would “take a trip up Happy Canyon” to purchase the beverage…and the name stuck. In the Fiddlehead Portfolio, it is my most versatile, richer-style Sauvignon Blanc, “with a French twist”. It marries fresh, ripe fruit with creamy, silky textures, much like a Pouilly Fumé style of the Loire Valley. It is non-grassy, and hence complements a huge range of food flavors. As a crowd pleaser for many palates, it certainly lives up to its name! With cheers! KJ

The Harvest:

• August 31st and September 1st, 2012

• 2012 Vintage Notes: In spite of what many vintners described as a long, late harvest, we were ecstatic that

our fruit ripened on a normal schedule with normal yields. Continuous monitoring of our vineyards throughout the growing season ensures we correctly

interpret the best qualities of the Vintage.

• The Vineyards: A seamless marriage of all 3 Happy

Canyon sources: 63% Grassini Vineyard, 26% McGinley Vineyard and 11% Vogelzang Vineyard.

• The Farming: Our per-acre contracts allow for a winery-

vineyard partnership that readily benefits our place-

driven wines. We are proud of the meticulous,

sustainable farming that defines our Happy Canyon

sources. The grapes are picked in the cool, early

morning hours, hand-sorted in the vineyard and whole-

cluster pressed to preserve freshness and delicacy in the

finished wine.

The Wine:

• Aromatics,

Flavor and

Texture: This Loire Valley-inspired wine is most noted for its

layers of aromatics and layers of texture.

It flaunts a dried apricot perfume, with background hints of oregano and coriander. There is a rich touch of vanilla spice that is

melded with Anjou pear and orange blossoms. Grapefruit and honey highlight a plush and lasting finish. A true cornucopia of flavor!

• Winemaking: This supple and texturally rich wine shows

the beauty of the blend: 1/3 fermented in stainless steel

for aromatics and bright finish, 1/3 in new French oak

barrels for layers and creamy weight and the remaining

1/3 from neutral French oak barrels for fruit tone and

elegance. We further nurture our house style by aging

the barrel components nonmalolactic, sur lie for 9

months in 100% Damy French oak. The grand finale

presents a mouth-filling, varietal expression

complemented by vibrant natural acidity.

• pH = 3.25, Acid =6.12g/L

• Production: 1306 cases bottled

F I D D L E H E A D C E L L A R S F I D D L E H E A D C E L L A R S F I D D L E H E A D C E L L A R S F I D D L E H E A D C E L L A R S



Santa Ynez Valley

2020202011114444 GOOSEBURYGOOSEBURYGOOSEBURYGOOSEBURY

Sauvignon Blanc

KATHY’S CORNER

� Goosebury is one of those palate-catching beauties that struts out of our cellar with poise and flare. � Lit by the gleam of the waning moon, not to mention light trailers and headlamps, each pick began at 4am with Kathy leading the charge in McGinley Vineyard. This crown jewel of the Happy Canyon of Santa Barbara A.V.A. highlights the selectivity of our Sauvignon blanc sources. � For this select bottling, we focus on the exquisite purity of the grape. We look for showy fruit, perfect acidity and stand-alone success. It delights the palate with a perfect package that requires no manipulation, zero additions and reflects harmony in the glass. No oak influence, no skin contact, no extended maceration and no malolactic fermentation. Our tasting quest through the cellar looks for the most admired wine of the vintage… wine that is expressive with luscious, exotic aromatics and is balanced by a crisp, salivating finish. � This wine is a triumph of the vintage and a rare beauty; Goosebury always comes in small quantities, making it a special find and a limited bottling. With Cheers, Kathy

• The The The The HarvesHarvesHarvesHarvest:t:t:t: August 14 & 19, 2014

• The The The The 2020202011114444 VintageVintageVintageVintage Notes Notes Notes Notes:::: Our earliest harvest to date

(since 1998!), which was driven by early bud break, low annual rainfall (less than 10 inches), and global warming. Summer and early fall temperatures were moderate and

there were no significant heat spites.

• The VineyaThe VineyaThe VineyaThe Vineyard:rd:rd:rd: 100% McGinley Vineyard.

• The AVA:The AVA:The AVA:The AVA: “Happy Canyon of Santa Barbara”. This bucolic

canyon is nestled within the eastern boundary of the Santa Ynez Valley AVA, on the Los Padres side of Highway 154. Its cool, fog-laden evenings and warm daytime

temperatures allow for the preservation of natural grape acidity and favorably tames varietal expression away from ”herbaceousness”, and enhances mineral, fruit-based qualities.

• In the FieldIn the FieldIn the FieldIn the Field:::: By hand-sorting

through every cluster into half-ton picking bins, we aim to retain only the finest, perfectly ripe

clusters that are destined for whole cluster pressing at the winery. Our by-the-acre contracts allow us to micro-farm

our Fiddlehead dedicated rows to our quality-driven specifications, and we pick in the

wee hours of the morning to take advantage of the coolest temperatures so picking is less invasive to the grapes’ fragile skins.

• The WineThe WineThe WineThe Wine: The beauty of this wine is its immediate and captivating fragrance, Stone fruits, lemon and quince jump

out of the glass. The weight and viscosity are amazing, especially considering the absence of barrel contact. And the minerality finishes the wine clean, fresh and

memorable.

• The Winemaking:The Winemaking:The Winemaking:The Winemaking: Picked early for a low alcohol finish;

whole cluster pressed; cold fermented in 100% stainless steel; non-malolactic and selected for balance and purity as our premium Sauvignon blanc in the cellar.

• pH = 3.25, Acid =6.7g/L, Alcohol =13.0%

• ProductionProductionProductionProduction: 318 cases bottled

F I D D L E H E A D C E L L AF I D D L E H E A D C E L L AF I D D L E H E A D C E L L AF I D D L E H E A D C E L L A R S R S R S R S



Santa Ynez Valley

2002002002009999 HUNNYSUCKLEHUNNYSUCKLEHUNNYSUCKLEHUNNYSUCKLE

Sauvignon Blanc

KATHY’S CORNERKATHY’S CORNERKATHY’S CORNERKATHY’S CORNER

The Hunnysuckle name is deliberate; it

effectively describes both the textural “feel”

and aromatic fragrance of this very select

bottling of Sauvignon blanc. In Hunnysuckle,

we celebrate the luscious and velvety

expression reminiscent of the exquisite white

wines of Bordeaux.

Hunnysuckle is for those who crave

sophisticated white wine; it is for those who

appreciate and understand the European,

refined style of elegance and for those who

are foodies and expect more from their white

wine selections.

To achieve our target, this wine is barrel-

fermented and aged 9 months ”sur lies” . It

then demands 3-4 years of patient bottle

aging (prior to release) to appropriately marry

the “sweet” oak nuances with the

characteristic Sauvignon blanc minerality.

I invite you to enjoy the charm of this

particularly graceful offering. It’s a real treat

with poached eggs and spinach pasta.

With cheers!

TTTTHE VINEYARDSHE VINEYARDSHE VINEYARDSHE VINEYARDS & & & & THE VINTAGETHE VINTAGETHE VINTAGETHE VINTAGE

• Harvest Dates: August 31 and September 3, 2009

• Vineyards and Clonal Mix: 100% Sauvignon Blanc;

53% McGinley Vineyard, 18% Grassini Vineyard, 29%

Vogelzang Vineyard; 12% Musque clone and 88% clone 1.

• Weather and AVA: Following 2 successive frost years,

2009 enjoyed a relatively “normal” crop and frost-free season, with relatively low rainfall (averaging about 10.5 inches). All vineyards, located in the Happy

Canyon of Santa Barbara AVA, at the most easterly boundary of the Santa Ynez Valley AVA, cherish cool, fog-laden evenings partnered with warm sun-laden

days. The result is the retention of natural grape acid, which is so important to this wine’s longevity.

• Farming: Ripe clusters are harvested in the cool,

nighttime temperatures to retain the integrity of their delicate skins, while meticulous field-sorting selects for excellence to ensure only the highest quality grapes are retained....

TTTTHE WINEHE WINEHE WINEHE WINE

• Our wine of “Sideways” fame, which in the movie is

correctly and lovingly described for its layers of delicate spice, with little hints of clove, resulting from desirable, but costly,

aging in French oak. Ten months in the barrel and then years of bottle aging

prior to release.

• And not just any

oak, but the most refined kind: 3-year air-dried French oak, select tight grain staves, exclusively from the Damy cooperage.

• Aromatics entice with a wonderful, subtle bouquet of

mandarin zest, fennel, marzipan and vanilla spice.

• Non-malolactic, offering creamy richness without being

buttery in taste. Amazingly bright in acidity from its Happy Canyon AVA roots; its long, persistent finish is a treat to the palate.

• pH 3.21 / TA 6.63 / alc 14.1

• Only 147 cases bottled June 2010.

F I D D L E H E A D C E L L A R S F I D D L E H E A D C E L L A R S F I D D L E H E A D C E L L A R S F I D D L E H E A D C E L L A R S



Sta. Rita Hills

2014 Pink Fiddle Rosé of Pinot Noir

KATHY’S CORNER

This flirty, dry Rosé of Pinot Noir delivers

something for everybody, anytime. Incredibly

versatile…it’s great for a sip, romantic toast or

warm weather excursion. Its stunning pink-

coral hue, dry finish and round textures make

it an easy pick. Unlike “ordinary” rosés, in

Pink Fiddle the entire Pinot noir grape is

dedicated to making this wine. Gentle

pressing imparts that classic Fiddlestix

Vineyard spice and pomegranate-cranberry

freshness. It’s simply delicious; no wonder the

French routinely incorporate “pink” into their

food and wine agenda. And now we have, too!

• Vintage: 100% 20Vintage: 100% 20Vintage: 100% 20Vintage: 100% 2011114444

• AVA: 100% Sta. Rita HillsAVA: 100% Sta. Rita HillsAVA: 100% Sta. Rita HillsAVA: 100% Sta. Rita Hills, Santa

Barbara County, Pinot-central!

• VineyardVineyardVineyardVineyard/Varietal/Varietal/Varietal/Varietal: 100% Fiddlestix: 100% Fiddlestix: 100% Fiddlestix: 100% Fiddlestix

Pinot NoirPinot NoirPinot NoirPinot Noir, Estate, Estate, Estate, Estate----ownedownedownedowned, known for low

yields, great color extraction,

concentration and spice layers.

• Clones:Clones:Clones:Clones: Dijon Dijon Dijon Dijon 115115115115 (9%) (9%) (9%) (9%), 113, 113, 113, 113 (48%), (48%), (48%), (48%),

777 (30%) 777 (30%) 777 (30%) 777 (30%) &&&& Pommard 4 (13%) Pommard 4 (13%) Pommard 4 (13%) Pommard 4 (13%)

• Harvest Date: Harvest Date: Harvest Date: Harvest Date: AugustAugustAugustAugust 15 15 15 15, 201, 201, 201, 2014444 Night

harvested, hand-picked, hand-sorted in

the Vineyard.

• Alcohol:Alcohol:Alcohol:Alcohol: 12.512.512.512.5%%%%

• Cases Produced: 3Cases Produced: 3Cases Produced: 3Cases Produced: 396969696

Is this a Is this a Is this a Is this a saignéesaignéesaignéesaignée (a (a (a (an earlyn earlyn earlyn early juice “bleed” from a red juice “bleed” from a red juice “bleed” from a red juice “bleed” from a red

wine fermentationwine fermentationwine fermentationwine fermentation with the intentwith the intentwith the intentwith the intention of concentraion of concentraion of concentraion of concentrating ting ting ting the red winethe red winethe red winethe red wine…where the pink is just an afte…where the pink is just an afte…where the pink is just an afte…where the pink is just an afterthoughtrthoughtrthoughtrthought))))? ? ? ?

Nope! That’s why it’s got so much character. The entire grape cluster is dedicated to this wine and we farm the grapevines exactly like our most expensive wines. The grapes are picked with the intention of making a delicate, flavorful pink wine with modest alcohol.

How doesHow doesHow doesHow does this R this R this R this Rosé get that great salmon osé get that great salmon osé get that great salmon osé get that great salmon color?color?color?color?

In most red grapes, the skins carry the anthocyanins that color the juice and wine. At Fiddlestix Vineyard, we pick when the grape skins are “flavor” and “color” ripe; then we remove the stems and allow 48 hours of juice contact with the skins and manually mix the vats 2x/day. The now colored juice (or free run) is transferred to tank and the skins (with trapped juice) are lightly pressed and combined in the tank. The juice is then cold fermented to dryness (ie with no residual sugar!).

How do you describe this wine?How do you describe this wine?How do you describe this wine?How do you describe this wine?

Expressive aromatics on the nose and abundant flavors on the palate. Aromatically you detect hints of red fruits, from raspberry to strawberry to cherry, along with delicious rhubarb notes and lingering all-spice throughout. Smooth, creaminess meets vibrant acidity and finishes with explosive minerality, all courtesy of our Vineyard located at mile marker 7.28. Think of this as another red wine for discriminating white drinkers!

When should we drink this wine?When should we drink this wine?When should we drink this wine?When should we drink this wine? Immediately and often! We release this wine just before Valentine’s Day, two months after bottling, in order to highlight its distinctive bouquet, which is best enjoyed when this wine is young and fresh.

Any food paAny food paAny food paAny food pairing recommendations? iring recommendations? iring recommendations? iring recommendations? Go French with bouillabaisse or Cajun with chicken andouille gumbo or Thai with some shrimp curry. Anything with a little spice loves Pink Fiddle!

Best thing about this wine? Best thing about this wine? Best thing about this wine? Best thing about this wine? Our annual release celebration, Pinkie’s Party, of course! Join us at the winery on the Saturday before Valentine’s Day when Pinkie makes her debut, with specially paired foods and an abundance of flowing Pink Fiddle.

F I D D L E H E A D C E L L A R SF I D D L E H E A D C E L L A R SF I D D L E H E A D C E L L A R SF I D D L E H E A D C E L L A R S



Sta. Rita Hills

2010 Seven Twenty Eight FIDDLESTIX Vineyard Pinot Noir

KATHY’S CORNERKATHY’S CORNERKATHY’S CORNERKATHY’S CORNER

The most admired wines reflect their sense of place, their place of distinction, the place that creates their unique and unquestionable personality. Our 2010 Seven Twenty Eight exemplifies what a pleasure it is to see an ever-evolving vineyard continue into its maturity. The classic hallmark of Fiddlestix Vineyard has always been the tangible interplay between the rich earth, that sensation of dust and wood coming together to form an intense sense of place, and the puncturing bursts of dark red fruit, yet with each successive year the vineyard continues to add alluring tasting aspects. This year was no exception. Through the maturation process of the vineyard, as the vines grow bolder in the clay that populates the soil, and with the continued refinement of the constant care and attention our vineyard management team gives to the land, we better understand what the potential for our 100 acres of Pinot noir truly is. Taste and you shall receive!

TTTTHE HE HE HE ESTATE ESTATE ESTATE ESTATE VINEYARD and VINEYARD and VINEYARD and VINEYARD and THE THE THE THE VINTAGEVINTAGEVINTAGEVINTAGE

• Fiddlestix - located in the heart of the Sta. Rita Hills on

Santa Rosa Road at mile marker 7.28. On the north

side of a tight east-west running valley, fog hovers over

our vines until mid-morning when afternoon breezes

take over and hold temperatures below 75° F. The well-

drained, clay loam soils are loaded with chirt and

Monterey shale.

• 35 unique blocks of Pinot noir, across 100 acres first

planted in 1998, are meticulously farmed with

sustainability as the guiding force.

• 2010 possessed above average rainfall (28 inches) and

cooler temperatures, prolonging the growing season

well into September to achieve one of our later harvests

at Fiddlestix. Beginning on September 25th, after a well-

needed burst of heat a week before, each block was

hand-harvested and hand-sorted in the cool early

morning hours. This 2AM rendezvous under tractor light

guarantees our extremely fragile fruit is picked during

the coolest time of night.

THE WINETHE WINETHE WINETHE WINE

• A mixture of clones ensure diversity on the palate, including

Pommard 4 (24%) and 5 (14%), and Dijon clones 667

(22%), 777

(21%), 113

(13%), and 115

(6%), each adding

its own unique

personality.

• Fermented in

small, open-top

vats, allowing 2

weeks of skin

contact, and aged 16 months in our favorite selection of

tight-grain French oak - 35% new (Rousseau, Bel Air,

Cadus, Saury & Seguin Moreau). Held a minimum of an

additional two years in bottle to allow the Pinot charm

to shine in all its glory!

• 2010 represents perhaps our most spice-intensive

‘728’ yet. With a bouquet defined by the classic

Fiddlestix notes of black cherry and cola, along with

hints of clove, nutmeg, and anise peppering the nose

throughout, this silky and seductive wine continues to

evolve in your glass. Touches of raspberry and

blackberry greet the taster, while notes of sassafras and

vanilla finish the wine with a mouthwatering conclusion.

It’s bright, vibrant and SEXY!

• 2673 cases bottled. pH-3.42, TA-6.36 g/100ml, alc-14.1%




Sta. Rita Hills

2010 Lollapalooza FIDDLESTIX Vineyard Pinot Noir

KATHY’S CORNER

Lollapalooza says it all! This English expression that suggests “wow” is defined as “the best of its kind”. Perry Farrell used it for his rock concerts and I was lucky enough to obtain the trademark for wine. It’s a good story. At Fiddlehead, I became an early believer in the cool climate corridor of the Santa Ynez Valley now known as the Sta. Rita Hills AVA. I invested in land on Santa Rosa Rd, in the heart of this awesome district. And now Fiddlestix Vineyard has grown up to support incredible Pinot noir vines that produce wines with charm and finesse year after year. But as good as the place is, and as good as our farming is, and as good as our marriage of clones, wines and barrels is, we know that by virtue of the changing vintage, some barrels are destined to have that glow, that silkier texture, that cut above elegance that cannot be predicted. We taste every barrel over and over to find those few barrels that deliver more. The search is almost as good as the wine. That’s our Lollapalooza!

Enjoy with Cheers!

The Estate Vineyard – Fiddlestix

• In our unique east-west running valley, fog hovers

over our vines until mid-morning and then coastal breezes take over the direct cooling influence. The soil is well-drained clay loam that imparts coveted

spice, volume and concentration in Fiddlestix wines.

• 35 Unique blocks of Pinot noir, across 100 acres

that were first planted in 1998; sustainability is the guiding force, a practice that extends from the

vineyard to the winery. Fiddlestix participates in formal SIP “Sustainability in Practice” certification.

The 2010 Vintage

• One of our later harvests at Fiddlestix, beginning on September 25

th. Above average rainfall (28 inches)

and cooler temperatures prolonged the growing season. Each block was hand-harvested and hand-sorted in the cool, early morning hours. This 2AM

rendezvous guarantees protection

of our perfectly-ripe, extremely

fragile fruit.

The Wine:

• Our most

meticulous barrel selection, defined through multiple tastings and endless discussions. Aromatics of cinnamon and graham cracker burst forth from your glass, with fresh cherries and clove highlighting what

could be our most aromatically adventurous Lollapalooza yet. Creamy vanilla and allspice coexist in harmony with bright red fruits and seductive oak

tones. Smooth, reserved tannins give this wine a concentrated, yet subtle presence that persists well beyond the last taste.

• A combination of all six clones planted at Fiddlestix,

dominated by Dijon clones 667 and 113, and a healthy dose of 777. 15 months in the barrel (30%

New French Oak), followed by patient bottle aging prior to release, reward every sip!

• pH = 3.45, Acid =6.28g/L, Alcohol =14.1%

• Production: 287 cases bottled




Willamette Valley 2011 OLDSVILLE RESERVE

Oregon Pinot Noir

KATHY’S CORNER

This favorite Oregon bottling called “OLDSVILLE RESERVE” is named after the winery address, Oldsville Road in McMinnville, where I made my first 15 vintages of Oregon Pinot noir. More recently, I am able to take even better care of the fruit by processing the grapes at my own facility in Lompoc, CA. After working diligently to farm for the vintage, maintain healthy soils, pull leaves and reduce crop as necessary, the decision of when to harvest is delicately determined around the vine and grape maturity, with consideration to the imminent weather conditions. I am always in the vineyard at harvest to field sort and to offer direction on picking strategy. The cool early morning fruit is gently layered into shallow grape bins and immediately loaded into a refrigerated truck for transportation to my Lompoc winery. The fruit arrives in superb condition and at ideal temperatures.

From vine to bottle…enjoy with Cheers!

THE VINEYARD and THE VINTAGE

• Pick Date: October 27, 2011, just days before Halloween!

• AVA: 100% Alloro Vineyard, located in the North

Willamette Valley Chehalem Mts.

• Vineyard Source: The 78-acre Alloro Vineyard, planted in

1999 is L.I.V.E. and I.O.B.C. Certified Sustainable. It is

situated on a southwest facing slope on Laurel Ridge,

perched at a 700-foot elevation. Its Laurelwood soil is

comprised of decomposed volcanic material below a top

layer of ancient sedimentary soil. Fiddlehead controls

specific blocks that are meticulously farmed to our

specifications.

• Vintage Notes: A bit of a nail-biter. Very cool (lowest heat

accumulation in decades) and very long…one of the latest

on record. Budbreak was delayed about 2 weeks, but the

ideal weather at flowering set a relatively large crop.

Overcast skies during late spring and early summer

coupled with a few showers slowed ripening and forced

significant thinning. Fortunately, our grapes were harvested

under sunny skies and we liked the moderate alcohols.

• Harvest Notes: Hand-harvested at “sun up”, picking a total

of 6.2 tons, including the Pommard clone (24%) and Dijon

clones 114 (24%), 777 (41%) and 115 (11%). Perfectly

chilled in route to CA for processing.

THE WINE

• Enticing aromas

of baked cherry

pie; hints of rose

petal, cedar and

nutmeg exude

after the first

pour. A smooth,

creamy start

gives way to

concentrated

flavors of cherry and cola, with touches of dried thyme and

fresh sage, leading to what we affectionately refer to as the

“forest floor”. Subtle hints of all-spice and freshly crushed

black pepper round out the finish. In one word: elegant!

• 100% de-stemmed and fermented in small lots with

significant whole berry contribution. Delicately punched

down twice daily. Aged 11 months in tight-grain French

oak, combining new, once and twice used barrels from 4

cooperages. Prior to release, additionally aged in the

bottle for toned tannins and satisfying suppleness.

• 3.52 pH / 5.87 g / L Acid / 12.9% Alcohol

• 321 cases produced




Santa Ynez Valley

22001133 SSwweeeett iiee

Sauvignon Blanc

KATHY’S CORNER

Sweetie is just that : an irresistible little

darling delight, fashioned as an easy-to-

love, lighter-style dessert wine. This wine is

all about balance and strives to tame the

“excessive” in too many dessert wines. It is

delightfully and subtly fragrant, surprisingly

light on the palate and wonderfully

concentrated without being heavy. If you

crave a little something sweet at the end of

a meal, then Sweetie is for you! Simply

delicious on its own, but also a treat with salty

blue cheese, fruit tarts or a silky crème brulée.

With end-of-the-meal cheers!

THE VINEYARD and THE VINTAGE

• Harvest Date: September 17, 2013.

• 2013 Vintage Notes: With a significantly lower than

average rainfall, our grapes benefitted by displaying

exceptional fruit concentration, mouthwatering roundness

and elevated varietal intensity.

• Vineyard: 100% Vogelzang Vineyard, Block “D”. Clone 1,

• The Farming: Our per-acre contract allows for a winery-

vineyard partnership that readily benefits the finished wine.

We are proud of the meticulous, flavor-driven, sustainable

farming that defines our Happy Canyon sources. The

grapes are picked in the cool, early morning hours, hand-

sorted in the vineyard and whole-cluster pressed to preserve freshness and delicacy in the finished wine.

• The AVA: “Happy Canyon of Santa Barbara”. This bucolic

canyon is nestled within the eastern boundary of the Santa

Ynez Valley AVA, on the Los Padres side of Highway 154.

Its cool, fog-laden evenings and warm daytime

temperatures allow for the preservation of the natural

grape acidity while unwanted “green” flavors give way to

enticing fruit-based layers.

THE WINE

• Picked three weeks later than our dry-style Sauvignon

blancs, the extended hang time translated into a more

tropical expression without sacrificing the distinctive Happy

Canyon minerality. Honey and marzipan highlight the

primary aromatics, with orange blossoms and roasted

Bartlett pears poking through as an afterthought.

Grapefruit and apricot flavors lead on the palate, while a

touch of lemon zest and lively acidity create this wonderful

stand-alone dessert of “quiet intensity”… so delightfully

lifted in its weight and perception!

• After the grapes are whole-cluster pressed, the juice is

frozen, allowing us to maintain the sweetest fractions

without forfeiting flavors and body. Cold fermented solely

in stainless steel to preserve the natural fragrance and

bright acidity of the grape. It’s our modified version of “ice

wine”!

• 10.3% residual sugar, 12.9% alcohol, 3.23 H, 8.1 g/L TA

• Only 85 cases (375 ml) produced. Serve well-chilled.

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