This wine is a blend of fruit from all four of the estate’s ranches: the 40-acre East Side Vineyard, which surrounds the winery; the 40-acre West Side Vineyard, located about half a mile west; Rancho Nuevo, a 36-acre site to the southwest that follows the Santa Ynez River and benefits from cooler conditions; and La Chapelle, their newest planting with roughly 27 acres under vine. A total of 17 different Pinot Noir clones are represented in this blend. Fermentation includes 40% whole clusters in 1.5-ton open-top stainless steel vessels, with hand punchdowns performed twice daily. The wine is pressed to neutral barrels and aged for up to 11 months. Thanks to stem inclusion, the aromatics are fantastically expressive—incense, black pepper, smoked paprika, and cocoa nibs. The palate is medium-bodied with perfectly ripe, assertive tannins that grip all corners of the mouth before resolving into a fine, granular texture. Juicy, plump red berry fruit is tinged with spicy notes of sage and rhubarb, all supported by excellent length and vibrant tension.

The Sandy’s Block Pinot Noir comes from the east side of the estate, surrounding the winery. Though elevation here is relatively low—around 150 feet—this block sits on the steepest portion of the site, nestled in the foothills of the Santa Ynez Mountains. The soils are predominantly sandy and silty loam, and a mix of Pinot Noir clones is planted throughout the block. The fruit was night-harvested, followed by a 7-day cold soak in 1.5-ton open-top stainless steel fermenters. The wine was pressed to barrel and aged for 15 months in neutral oak, with about 10% new French oak included. It was made with 50% whole cluster. The aromatics are spicy and expressive—leading with incense and red cherry. On the palate, red fruit builds with apple-skin tannins and cherry pit notes, all framed by a bracing acid profile. There’s an energetic pomegranate seed character that drives the lengthy finish. This is definitely one of the most food-friendly wines in their lineup.

The Terraces comes from vines planted on west-facing terraced hillsides, exposed to powerful Pacific winds and afternoon sun. The site transitions from sandy loam at the base to more clay-rich soils near the top. Fermentation took place in 1.5-ton open-top stainless steel bins with 67% whole cluster, followed by 15 months of aging in French oak barrels, about 10% of which were new. This wine opens with a host of rich mineral characteristics on the nose—dusty red cherry, blood orange, and a hint of saline. It’s a more powerful expression, with robust, chunky tannins framing a concentrated core. A saline-scented acidity—almost black sea salt in character—threads through the palate, adding lift and definition. Quite a wine you can chew on—ideal with a well-salted steak.