As part of the original Spanish Land Grant, Rancho Santa Rosa is one of Santa Barbara’s most historic properties. This beautiful south-facing hillside climbs from 500 to 1,000 feet above sea level. The grapes were gently whole-cluster pressed and transferred to tank. Next, after a day of cold-settling, the juice was racked to neutral French oak barrels and a concrete vessel. It was then fermented using native yeast for primary and secondary fermentation. With intention, no new oak was applied to the wine in order to highlight the fruit, terroir, and concrete vessel. After 18 months of aging sur lie in French oak barrels and concrete, the wine was blended and bottled.