This 100% Viognier from Santa Maria Valley is from the same lot of fruit as the “Neutral," but fermented and aged in 100% new French oak barrels. The wine is rich with vanilla and spice, and a creamy texture, balanced by the great acidity we’ve come to love from this vineyard. It’s a fun contrast to its “Neutral” sibling; we suggest buying them in pairs.
We fermented this fruit in all stainless steel to retain its bright, clean character. It was whole cluster pressed, settled for 48 hours, racked and fermented at 55 degrees. It took at least two months to finish fermentation. As a result, the wine is fresh and fruity, showing tropical notes amid white flowers, with a good dose of acidity. A terrific summer sipper!
This block only produces enough for varietal Roussanne every now and again; the last one was in 2013 – a much different year. We picked the 2017 at great maturity with a sugar level low enough to produce 13% alcohol. As a result, the wine is elegant and lean, showing lemon zest, white flowers, and bacon fat, with a good dose of acidity on an oily core, finishing with a hint of white pepper. Wonderfully savory.
This Pinot Noir is elegant and lean, showing bright cherry and a hint of dried herbs on an earthy core. The fruit was sorted and fermented in a large-for-us 10-ton fermenter with relatively short maceration time. It was pressed and settled, then transferred to 100% neutral French oak cooperage, where it aged for 14 months prior to bottling.
Despite being the same clone, our second varietal Grenache of 2015, this one grown in the Adelaida District, is showing more fruit than the Willow Creek, with black and red cherries, a hint of coffee, and a spicy finish.
Destemmed and fermented whole berry in open-top fermenters with native yeast and pump-overs in place of punch-downs. Transferred to French oak puncheons for aging, about 1/3 new. Open it alongside the 2015 Willow Creek Grenache for a nice comparison of terroir.