The grapes for this wine are sourced from Kick-On Vineyard (50%) located on the eastern end of the Los Alamos Valley along the meandering San Antonio Creek and Curtis Vineyards (50%) in Santa Ynez Valley.  The grapes are picked at quite low Brix early morning then foot stomped and gently pressed to stainless steel tanks for cool slow fermentation to retain the delicate aroma profile associated with fine Rieslings. Due to the high natural acidity, we cease fermentation early to retain some natural residual sugar to balance the steely acidity, increasing viscosity and mouthfeel. The wine is aged for six months in stainless steel before bottling, capturing freshness and vibrancy.

Crisp and refreshing acidity. Flavors of citrus zest, pear, and nectarine. Stone fruit flavors like apricot. Mineral undertones, add complexity and depth. Off-dry to medium sweetness, balancing the acidity and fruitiness. Clean and lingering finish, with a touch of lychee.