Kessler Haak, 2021

We made this cuvée with 50% whole clusters, layered with the destemmed fruit in small open-topped fermenters and kept cold for 5 days. We started a small pied de cuve during the cold soak, which was added to the fruit on day 5. We used a gentle pigeage throughout to submerge the cap without much stem breakage. Pressed to neutral oak after 11 days maceration and bottled after 9 months elevage. We are in continuous exploration of Coastal California terroir, and we feel extremely fortunate to be able to work with this beautiful, organically farmed vineyard in Sta. Rita Hills. With their feet in calcite-rich sandy loam, and their leaves bathed in sun and cool Pacific breeze, this vineyard produces a wine that furthers our obsession with cool-climate Syrah.