Coming off of the third year of drought, the Central Coast wine region was expecting to see lower
yields with struggling vines. Much to our surprise the vines responded well to the sunny winter and
spring days, and were very productive. Although it was a very dry year we saw brilliant sunshine
through the growing season with early harvest dates. The 2014 vintage turned out to be great, with
good yields and intense flavors.
After hand harvesting, the grapes were fermented with native yeast in small open-top fermenters.
After fourteen days, the wines were pressed, settled over night, and then moved to Calera’s barrel
cellar. The wine was aged without racking, in French oak barrels, 10% new, for eleven months. The
individual barrel lots were combined prior to bottling.