Whole cluster pressed, barrel fermented cold and slow with native yeast to preserve the incredible aromatics. Aged in neutral wood for nine months with minimal sulfur.

2023 was the coolest vintage in at least a decade. Slow and even ripening without huge heat spikes. Warmer temps showed up in the first week of September and then again in early October. The Malvasia was picked almost a month later than average.

Wild notes of orange blossom, lychee, and Asian pear leads one to believe that this may be a sweet wine. However, on the palate it the bright acid brings into balance the flavors of stone fruit with a lovely density and salty minerality to the lingering finish.

Vineyard: Santa Ynez Vineyard

AVA: Happy Canyon