(From 2009 Vintage) Our Chard grapes are sourced from 3 small family owned vineyards in beautiful Santa Barbara County. Only Organic or sustainable grown grapes are used. Yield is 3.2 tons per acre. Fermentation is in stainless steel using a yeast strain specially developed to extract full flavors . Grapes are gently pressed in stainless steel basket press and then aged for 6 months in stainless steel. Grapes and juice are moved only by gravity to protect the freshest flavors.
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