2010 Dirty and Rowdy Santa Barbara Highlands Mourvèdre

Santa Barbara Highlands Vineyard, Cuyama Valley, Santa Barbara County

Grapes:  100% Mourvèdre

Elevation:  3200 feet

Picked: 11/1/2010

Brix: 23

pH: 3.65

Alcohol: 12.86%

Winemaking:  100% Whole Cluster Fermentation. Native yeast. No temperature controlled fermentation. Lightly tread by foot throughout fermentation (2x a day).

Quantity: Approx. 50 cases

Gently hand bottled 7/16/11

To be released Summer 2012

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(Our joint project with Angela Osborne and Grace Wine Company)

2010 Dirty Rowdy and Grace

Grapes: 50% Grenache, 50% Mourvèdre

Santa Barbara Highlands Vineyard, Cayuma Valley, Santa Barbara County

Elevation:  3200 feet

Picked: 11/1/2010

Alcohol: Probably somewhere between 12.86 and 13.75%

Winemaking:  Native yeast.  No temperature controlled fermentation. No additions or subtractions. Gently tread by foot throughout fermentation (1-2x a day).

Quantity: Approx. 25 Cases

Release: ?