Santa Barbara County Pinot Noir 2019

A regional blend from across Santa Barbara County including Presqu’ile, Pence, KickOn, and Zotovich. The viticulture is sustainable or uncertified organic where possible. Grapes are handpicked and lightly foot-trodden encouraging carbonic maceration and subsequently fermentation. After 3 days on skins the cap is manually punched down daily for 2 weeks before pressing into barrel, where it ages for 11 months. The resulting blend is fresh and balanced with bright red fruit and a velvety texture.