Sourced from an organically-farmed vineyard high in the Sierra Foothills with steeply-planted vines and limestone-rich soils. Our Albariño was whole-cluster pressed, fermented by wild yeast and aged on its lees for ten months in neutral oak barrels.

Sourced from Napa's lowest elevation vineyard and one of the first vineyards to plant Albariño in the U.S., Stewart Ranch is a cool and windy site near the San Pablo Bay. Our Albariño was whole-cluster pressed, fermented by wild yeast and aged on its lees for six months in neutral oak barrels. 

Sourced from Pickberry Vineyard in the rolling hills of Sonoma Mountain. At 700 ft., the hillside location helps protect from frost and allows for cool, foggy nights. Our grapes were de-stemmed, fermented on the skins for 20 days, and then aged for nearly two years in neutral oak barrels.