All at once familiar and still foreign, in 2022 we endeavored to explore facets of this parcel in ways that previously we had not. We asked ourselves how we could demonstrate the voice of this place in a manner somehow divergent from Brewer-Clifton. We wished to remain steadfast in our prioritization of neutral vessels, yet were desirous to arrive at a new means of site expression.
ORIGIN
One singular concrete egg was the clear pursuit and our deliberate choice. The egg’s size, shape, texture and spirit seemed perfectly aligned with all of our objectives. Volumetrically confining yet liberating in its representation of incubation and birth. In the winery the visual appearance seems to emanate from a place within space or even something vehicular to access it.
BEHIND THE LABELS
Inspired by Greg Brewer's vision and the vineyard's lunar-like topography, Senior Designer, Tami Lovett-Brumfield created a label reflecting “round, orbital, calming/quiet, ephemeral, and textural” qualities through handcrafted textures and subtle contrasts to maintain an organic feel.
The landscape of the Sta. Rita Hills has always been evocative of something lunar for us. Stark, empty, open and contemplative. The specific terrain of our Perilune vineyard is no different in its topography marked by wind swept and barren slopes coupled with dramatically steep sandy cliffs. Comprised of a vast array of elevation, aspect and soil profile, Perilune is by far and away the most ambitiously complex of all of our vineyards. From beach sand to botella clay, the rugged terrain and dramatic inclines offer a myriad of opportunities for dynamic fruit expression.
CHARDONNAY
Sourced from a single block planted to clone 17, the Chardonnay is harvested well before our typical window, revealing a higher octave and a less fruit-forward voice of place. Fermentation in concrete eggs and the inhibition of malolactic fermentation preserve clarity, tension, and precision. The wine remains on undisturbed yeast lees until bottling just before the subsequent harvest, followed by six months in bottle prior to release.
PINOT NOIR
The Pinot Noir is sourced from the vineyard’s highest reaches, just above 1,000 feet, and is composed entirely of clone 114. The fruit is fully destemmed before a long cuvaison in a single small fermenter. It is then pressed directly into a concrete egg, where it evolves with purity, tension, and precision. The wine is bottled just before the subsequent harvest, followed by six months in bottle prior to release.
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Located just 45 minutes north of downtown Santa Barbara, come explore this diverse wine region.
