We kept one barrel each aside from the Happy Canyon and Santa Maria sites to stock our personal cellar and have something cool to share with our most loyal customers. After making the one barrel blends from the two stellar sites we blended all the rest together to make the Santa Barbara County blend.

All of the wines were fermented and aged in neutral French oak barrels. During harvest instead of pressing all the grapes immediately upon arrival a few batches were crushed and left to macerate on the skins for a day or two to give the wine a bit more structure and character. This is a practice I have found to really help elevate the white wines we have been making.