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NOTES: Situated just 1.5 miles from the Happy Canyon Vineyard, China Blue Farm maintains a strong connection to the essence of the Santa Ynez Valley. This horse ranch, nestled on the valley floor, is home to our small Monopole planting of Cabernet. This unique setup affords us the privilege of overseeing vineyard operations with our in-house team, all while adhering to our organic farming practices. The soils here are primarily clay loam, riddled with cobbles of red chert and serpentine.
Now, with cabernet from both the Happy Canyon Vineyard and China Blue, we gain a
distinctive perspective on the region, enabling us to discuss the valley floor and hillside in
a more subjective manner and appreciate the intricacies of each site. Notably, China Blue
exhibits a pronounced character, boasting a dense, savory fruit core harmonized by the
herbal, menthol freshness that defines Santa Ynez Cabernet.
The China Blue vineyard cabernet is 100% destemmed. We load the fruit into an oak, open-top fermenter where native fermentation begins after a few days. On the skins for two weeks, we gently extract using pump overs. Once fermentation is complete we press off and let the juice settle briefly before transferring to French oak barrels. The wine spends 20 months in 1/3 new french oak barrels before being bottled with no fining or filtering.