Vineyard:    
La Estancia Vineyard. Sandy loam and granite soils in the heart of the Santa Lucia Highlands.

Numbers:
Hand harvested at 23.5º brix and tank fermented at 59º over 2 weeks.  Aged 10 months sur lie. pH 3.45, TA 6.1g/L.   

Notables:    
Aromas of white peach and honeysuckle. Fresh and lively, with minimal oak influence.   Yeasts:  ICV D47, CY3079.  Coopers: TN Coopers Ambrosia convection toasted barrels.   100% French oak, 10% new.