"The vineyards are hand-pruned by experienced work crews adept at spur selection. Green harvesting is determined based on the berry set for a particular vintage. In addition to green harvesting, shoot removal and leaf pulling are employed to further enhance flavor concentration. Machine harvesting is done at night allowing the grapes to cool and thus maximize the flavors, acidity and balance. All grapes are sorted via a sorting belt prior to being pressed. Special yeast for fermentation is selected for ability to age with the wine. The classic Burgundian winemaking term for this process of ageing wines with the yeast is called “sur-lie” or literally “on the lees”. This is a traditional technique and a very important step, giving the wine a creamier texture and pleasing aroma. The lees settle to the bottom and then are lifted and stirred into the wine, a minimum of every other week. Most wineries do not use this method because it is labor intensive, taking six months to achieve the desired effect on the wine."-Winery Notes
"Vanilla cream soda nose with a slice of fresh cut pineapple. Full body, tropical fruit, spice and pleasing vanilla oak notes linger in the finish. The sweet flavor on the palate is from sur-lie ageing the wine on the primary yeast lees for 6 months. A versatile style of wine that can be served chilled with fine cuisine or with friends."-Tasting Notes
Morro BayView all from Morro Bay
Morro Bay, developed and owned by Pasternak Wine Imports, is the culmination of over 30 year's of expertise in the wine industry. Morro Bay is sourced from several vineyards within the Lange Family estate. The Lange family, 4th generation of grape farmers dating back to the late 1800s, currently controls 7,600 acres in California spanning three appellations and four counties.