Every bottle of wine is made from fruit grown on our 21 acre estate in the Santa Rita Hills. Producing less than 100 barrels of wine every year, each bottle is intended to be a distinct representation of our vineyard.
"Once again one of the most distinctive Chardonnays in the Central Coast and California more broadly." Lemon, white flowers, and slate meld together in an exceptionally polished, nuanced wine built on pure elegance and finesse. Barrel fermented, Montrachet yeast, 12 months aged in 25% new French oak, followed by 6 months in stainless steel. 94 points Antonio Galloni
Made in Christine's simple Burgundian method - lightly pressed and barrel fermented with Montrachet yeast. This vintage highlights the citrus, terroir, and minerality of the vineyard, balanced by 14 months avg in 30% new Damy barrels from Meursault. Aromas of honeysuckle rise from the glass, as lemon peel, slate and pineapple add lift and crispness to the smooth palate. 93 points, Antonio Galloni
Sourced from each of our blocks of Pinot noir and all 5 clones planted - representing our entire terroir, or the earth of Hilliard Bruce. A more masculine sense of smoke, iron, forest, and red stone fruits meld superbly with the craft of 30% new French oak barrels. Aged 18 months, Earth is a traditional leaner Pinot profile, when we're often tempted to go bolder.
The 2013 Sky is captured solely from a single sandy block of the expressive Calera clone. Pure red fruits, crushed flowers, pine and toasted spice 'blossom in a lifted, weightless Pinot built on grace.' (Antonio Galloni.) Only 6 barrels produced.
The 2013 Sun is comprised of Dijon clones, 667, 777 & 115, from two south-facing parcels with maximum sun exposure. Sandy loam soil lends drive and power, as it jumps from the glass with exuberant dark red and grounded black fruit. Sun always showcases the heart of Hilliard Bruce vineyard. Aged 18 months in 20% new French oak barrels.