In 2019 we experienced an unusually wet spring and cool early summer with temperatures barely reaching 70 degrees F until after July 4th. Because of this wet cool weather the vintage in our area of the Central Coast was unusually small especially for Albariño and Tempranillo.
The Albariño was picked on September 18, about ten days later than normal. The wine was fermented in stainless steel and aged in neutral barrels for about six months followed by almost six months bottle aging prior to release.
This wine fermented naturally with the grapes native yeasts and went through malolactic fermentation. The resulting wine has lovely texture with flavors of Meyer lemons, white peaches, and minerals with a bright citrus finish. This wine is still evolving and getting more interesting every day.