Anchored by the Sisquoc Vineyard in the Santa Maria Valley, the 2014 Nebbiolo shines with character and also highlights grapes from Honea Vineyard in the Los Olivos District.

The Lampia and Michet clones that make up our Santa Barbara County blend first arrived in California in the 1970s, but were found in very few vineyards until the 1990s, as their quality became better appreciated.

When working with Nebbiolo, Steve has always sought to make a classic, traditional wine, and this philosophy extends from the vineyard to the cellar. Grapes are generally picked between 22.5 and 23.5 Brix, fermentations occur naturally, without inoculation and the wines are not filtered. While Nebbiolo is a grape requiring a great deal of patience, from vineyard to barrel, to bottle, the results are rewarding.