La Encantada Vineyard is one of the westernmost vineyards in the
Santa Rita Hills and also one of the coolest sites in the region.
The vineyard is planted on a ridge which straddles the Santa Ynez
River Valley and is open to the full impact of the cooling
afternoon maritime breezes. We have two blocks planted; clone 115
and Pommard with north-south facing rows that sit on a slight
west-facing shelf. Upon first walking the rows with Jeff Newton, I
knew that I wanted to source fruit from this famed
Meticulous fruit sorting pre-destemmer and further sorting
post-destemmer ensured only the most pristine berries passed into
the fermentor. A five-day cold soak was followed by inoculation
with the famed Assmanhausen yeast. The wine spent 11
months in neutral French oak, and was racked once after the
malolactic fermentation was complete. We aged our La Encantada
Pinot Noir at a constant 55 degrees, which we believe preserves the
delicate aromatics and texture that are expressed through the
fruit. The final wine has a modest alcohol of 13.7%, with a pH of
3.55 and a TA of 6.2.
is currently empty
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