This “Gold Collection” Chardonnay is made from a special selection of barrels to emphasize richness and depth of flavor from two exceptional Santa Rita Hills Vineyards. Notes of fresh pineapple, citrus and vanilla. Bright elegant tropical flavors, rich creamy texture, long fruit finish. 85% is from La Rinconada Vineyard (clone 15, elegant and structured), grown in tan sandy soils at the edge of the Santa Rosa Hills, these grapes develop additional depth and structure along with the classic bright Santa Rita Hills flavors. 15% is from Zotovich Vineyard (clone 76, bright and tropical), grown in white sandy soil close to the ocean, these grapes develop especially bright delicate flavors.
This wine is made from two exceptional Santa Rita Hills Vineyards. 65% is from La Rinconada Vineyard (clone 15, elegant and structured), grown in tan sandy soils at the edge of the Santa Rosa Hills, these grapes develop additional depth and structure along with the classic bright Santa Rita Hills flavors. 35% is from Zotovich Vineyard (clone 76, bright and tropical), grown in white sandy soil close to the ocean, these grapes develop especially bright delicate flavors.
This wine is made from the estate’s highly aromatic “Musqué” clone of Sauvignon Blanc, planted in “Block 1” right next to the winery. The grapes were picked in the cool mornings and whole-cluster pressed. After chilling and settling the juice, the clear juice was racked into stainless steel tank and fermented at a cool temperature to retain all of the fresh “Musqué” floral and fruit characteristics.
Grown at Roblar Estate Vineyard. With the vineyard’s light rocky soil and moderate climate, these grapes develop a rich delicious depth of fruit flavor. Aromas of fresh peaches and wildflowers with rich flavors of peach and apricot, lush mouthfeel, and long fruit finish.
This rich blend of grapes is grown at the Refugio Ranch and Roblar Estate vineyards in the heart of the Santa Ynez Valley. Made from 75% Semillon, 18% Sauvignon Blanc, 4% Viognier, 3%. The grapes were picked in the cool mornings and immediately pressed. After settling, the clear juice was racked to ferment in French oak barrels, and aged “sur-lies” (on the yeast) to add roundness and richness to the palate. Aromas of peach and wildflowers with a rich complement of floral and stone fruit flavors and a long fruit finish.
