This is your chance to try the inaugural vintage of our popular Sans Soufre cuvée. We opened this wine recently to celebrate the opening of our Santa Barbara tasting room, and it was fantastic!

Sourced from own rooted vines planted at the Happy Canyon Vineyard in the east side of the Santa Ynez Valley. The wine is fermented using native yeast. Once dry, we rack the juice and press off the whole cluster lots. The wine is transferred to neutral oak barrels for the winter. Once malo is complete we transfer to tank prior to bottling.

No S02 was added at anytime during the winemaking process.