Picked by the phases of the moon. Direct to press and barrel fermented. All native yeast. Barrel aged in neutral French Oak for 8 months. The wine went through partial malolactic fermentation.
La Estancia Vineyard, in the historic Santa Lucia Highlands, was planted in 1973 by James Harkins - the same year his granddaughter and current vineyard manager, Erin Phillips, was born. Starting with Chualar loam - the alluvial and porous soil, rich with granite and sandstone, provide a nourishing environment for grape vines. The vineyard is enriched with many of Rudolph Steiner's farming principles to enliven the soil and bring the grapes to life! Erin brings a fresh approach to farming this 43-year-old vineyard. She adds only the lightest touch to maintain balance using the essential ingredients to growing tasty grapes: fresh soil, air, water, and most importantly adding loads of love!
Brea Wine Company is a collaboration between Chris Brockway, winemaker and owner of Broc Cellars, and Tim Elenteny, owner of Elenteny Imports. The wines are made using spontaneous fermentation, meaning the use only native yeast to spark fermentation. Nothing is added to the wines. Sulphur is a naturally occurring element in all wine, the amount found can vary. We add little to no S02, depending on the wine and style. The vineyards we source from use no chemicals, pesticides or herbicides.