Winegrower Matt Brady works hard in the vineyard to ensure that grapes reach the winery with perfect ripeness, flavor, acidity, and tannins. Once the grapes are there, there is as little intervention as possible in the winemaking process. The result is the utmost expression of the fruit, soil, site, and region, otherwise known as terroir.
Whole-cluster grapes are cold-soaked for 8 to 13 days as native yeasts start the fermentation. Once this is complete, grapes undergo 3 to 7 days of extended maceration, after which the must is slowly and gently pressed. The wine is hand-bucketed into French oak barrels, where it sits in a 55-degree cellar for 18 (Pinot) to 24 (Syrah) months. Native malolactic fermentation is allowed to occur at its own pace and the wine is racked once, just before being bottled. There is no fining or filtering.
Matt's use of whole clusters lends a spiciness to the wines, while native yeast fermentation helps "complete the circle" of expressing the grape and the place. This hands-off approach doesn't mean ignoring the wine while it sits in barrels for two years. Quite the contrary, Matt spends so much time with the wines that each barrel ends up with its own name!
Robert Parker 89 "Austere, lean, and mineral-dominated is the 2005 Syrah Purisima Mountain Vineyard. This wine has high acidity and comes across as restrained and tannic,
Vinous Media 92 "The 2014 Pinot Noir (Sta. Rita Hills) is a superb appellation-level wine. Dark cherry, plum, dark spice, menthol and leather are fused
Wine Advocate 92 “The 2014 Syrah Santa Barbara County, which saw 15% stems and a year on lees in neutral oak, offers terrific cool climate-like notes
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