The Wine
Established in 1989, Mt. Carmel was one of the first vineyards planted in the acclaimed Sta. Rita Hills appellation. An extremely cool and windy site, Mt. Carmel is primarily dry-farmed, which ensures that the roots of the vines dig deep into the site’s exceptional diatomaceous earth soils, producing a wine that is both energetic and intricate.
In 2020, the site was harvested over the course of one month with two individual picks and the extended growing season was a week past average. Revealing aromas of dark berries, sweet sage, chaparral, and salty ocean air, it dances across the palate while boysenberry, raspberry, and bracing acidity, build to a zesty, mineral-driven finish.
Winemaking
Vineyard: Drum Canyon, Sanford & Benedict, Our Lady of Guadalupe (formerly Bloodlines), Bentrock, Radian, Francesca, Hilliard Bruce, Rita's Crown, Mt. Carmel.
Fermentation: 62% stainless steel, 20% concrete, 18% wood, 3% whole cluster.
Élevage:  47% new French oak for 15 months, 6% new Austrian oak for 15 months, 4% wood cask for 14 months.
Tasting Notes
Nose: An explosion of red fruit with an understated yet elegant savory quality. Nostalgic notes of cinnamon stick and clove mesmerize.
Mouth: Deeply rich with an earthy core and copious amounts of fruit. Refreshingly light on the palate with well-integrated tannins and unique flair.