FROM QUARANTINE TO RE-OPENING TO HARVEST
“As seasons change, life changes!” – Author Lily Amis
No quote could more accurately sum up 2020 to date. As Winter turned to Spring, we were all forced to adapt to a new way of life away from each other and to sacrifice many of the activities we love, all for the greater good. Then as Spring turned to Summer, the days started to brighten, both literally and figuratively. In our case, that meant being able to safely re-open our doors to you for wine tasting, although different from the past. Thank you for sticking through the tough times with us. We cannot express how much gratitude we have for your continued support.
In the month-plus since we’ve re-opened, we’ve enjoyed seeing those of you that have been able to join us at the Estate. And we understand some of you aren’t ready to do that yet. For those in the latter situation, we hope your quarterly wine club shipments will keep you connected to us from afar until you are able to join us here again.
In addition to the exciting new releases in this shipment (detailed below), we are looking forward to opening our new Member Tasting Lounge sometime in the next month (more details to come). And before you know it, Harvest will be here! While the grapes aren’t quite ready to be picked yet, it won’t be long before our winemakers and cellar team are busy 24/7 bringing in a record 200+ tons of fruit to make more outstanding wines you’ll love.
Until then, read below for more details on all of the wines in your upcoming release. Cheers!
WINES INCLUDED IN THIS SHIPMENT:
2018 CHARDONNAY RESERVE (MIXED CLUBS ONLY)
|GRAPE BLEND & SOURCE||100% Chardonnay|
La Presa Vineyard
|TECHNICAL SPECS||PH: 3.27|
Acidity: 6.42 g/L
18 months in neutral French oak
|TASTING NOTES||Aroma: This chardonnay two clone blend has a bouquet of lychee nut. lemon zest, vanilla, marzipan, toasted hazelnut, and honeycomb.|
Palate: Jasmine, citrus, lychee fruit, tart apple, vanilla, apricot white tea, and hickory smoke.
|WINEMAKING||Our Santa Ynez Valley Chardonnay clones were hand harvested from a local family vineyard within 2 miles of Sunstone Winery. The Hyde Clone was fermented in a hyper-oxidation method, as the clone 4 was traditionally whole cluster pressed and the juice was fermented. After fermentations the two clones were blended together to merge the winemaking styles, textures of the tannins, and characters from grape to wine layers it provides to us in every sip. Our winemaking team aged the wine in neutral French Oak for 18 months before it was filtered and bottled in May 2020.|
|FOOD PAIRING||Arugula Salad with Lychee fruit, strawberry, blueberries, goat cheese, sliced almonds, dried dates, cracked pepper drizzled with thyme- cilantro avocado dressing. If you are serving this entrée as a main course the winemaker recommends topping the salad off with a Cajun style chicken.|
|CELLARING||The 2018 Chardonnay Reserve can be enjoyed now and for the next 3-4 years if stored in optimal conditions.|
2018 Five Eras
|GRAPE BLEND & SOURCE||72% Cabernet Sauvignon, 13% Merlot, 9% Petit Verdot, 6% Cabernet Franc|
Sunstone Estate Vineyard & Another Partner Vineyard in Santa Barbara County
|TECHNICAL SPECS||PH: 3.62|
Acidity: 6.36 g/L
|TASTING NOTES||Aroma: watermelon rind, ground coffee, almond meal, dried currents, raspberry, black mission figs, black pepper, cumin, coriander, lavender. Palate: Blackberry, pepper, licorice, sandalwood, cedar, raw cocoa, cranberries, mocha, tobacco smoke. |
|WINEMAKING||Five Eras blend consists of Cabernet Sauvignon, Merlot, Petit Verdot, and Cabernet Franc which has elegant layers of cocoa nib, blackberries, lavender, coffee and spices which are developed from the terroir, grape tannin, fermentation (yeast & nutrients), oak tannin, through the aging of the blend’s components. The grapes are harvested in Santa Barbara County.|
|FOOD PAIRING||Beef wellington served with a drizzle over the top a gravy infused with lavender and rosemary, with a side of garlic creamed spinach with an Italian cheese blend (pecorino & asiago).|
|CELLARING||The 2018 Five Eras can be enjoyed now and for the next 3-4 years if stored in optimal conditions.|
2018 Life & Sun
|GRAPE BLEND & SOURCE||58% Cabernet Sauvignon, 15% Syrah, 14% Grenache, 13% Cabernet Franc|
Sunstone Estate Vineyard & six partner vineyards across Santa Barbara County
|TECHNICAL SPECS||PH: 3.62|
18 months in French oak
|TASTING NOTES||Aroma: ripe plum, cherries, floral rose, orange peel, cloves, bitter chocolate, lemon basil, fresh brewed coffee. |
Palate: salted caramel, cashew, tangerine zest, cloves, cherries, licorice and plum.
|WINEMAKING||The wine varietals Cabernet Sauvignon, Syrah, Grenache, Cabernet Franc were individually aged in oak barrels for 18 months, then blended and bottled in May 2020. Our grapes were hand harvested from six vineyards across Santa Barbara County so we could create a melody of characters and to layer the aromas within this unique blend. 547 cases produced.|
|FOOD PAIRING||Barbeque spareribs with a Spicy & Sweet honey Dijon BBQ glaze, seasoned grilled veggies and summer pasta salad with vine ripe tomatoes, basil and a touch of fleur de sel salt and zested parmesan cheese.|
|CELLARING||The 2018 Life & Sun can be enjoyed now and for the next 4-5 years if stored in optimal conditions.|
2018 SYRAH RESERVE
|GRAPE BLEND & SOURCE||100% Syrah|
Vineyard in Santa Ynez Valley
|TECHNICAL SPECS||PH: 3.51|
Acidity: 6.28 g/L
18 months in 40% new/60% neutral French oak
|TASTING NOTES||Aroma: espresso, white cherries, raspberry, red currants, pink peppercorns, vanilla bean. Palate: cherries, golden raspberries, anise, cloves, red spiced curry.|
|WINEMAKING||Our reserve Syrah was hand harvested from Santa Ynez Valley, and aged in 40% New American oak barrels for 18 months. 331 cases produced.|
|FOOD PAIRING||Red Curry Stew with slow cooked bison, fennel, potatoes, parsnip, carrots, herbs and spices over garlic parmesan quinoa and black beans.|
|CELLARING||The 2018 Syrah Reserve can be enjoyed now and for the next 4-5 years if stored in optimal conditions.|