Now in our third vintage producing this skin contact i.e., “orange” wine, it continues to show a gorgeous breadth of aromas and flavors. The grapes were grown in organically farmed vineyard in Santa Barbara County’s “high desert” (2,900 ft. above sea level), brought into the winery, destemmed and the whole berries were fermented with native yeast for 14 days on the skins. The wine was pressed into neutral French oak barrels with weekly battonage throughout malolactic fermentation before it was canned without any sulfur addition.

The aromatics of this wine span the fruit spectrum from muskmelon and honeydew candy to mango, guava, bright tangerine and stone fruits. It also shows some underlying hallmark flavors of Sauvignon Blanc, including peach, grapefruit and a slight fresh green cucumber character.

Each can is 250mL, slightly less than 2 glasses of wine. Three cans is the equivalent of a standard bottle of wine (750mL).