Our vineyard locations naturally move it more towards the richer U.S. palate than expressions seen in its Portuguese or Spanish roots. We do all we can to capture these aromatics with long, slow, almost icy cold ferments. Our yeast choice is vital, and the light, fluffy lees component is fermented and matured in 75-gallon stainless barrels. This enables us to stir these lees biweekly, giving a rich, toasty, shortbread-like component that further complements the mouthwatering acidity. Only in rare vintages do we top up with other varieties; this would be only the third incidence, we believe.
Arguably, the best European Albariños are grown within sight of the Atlantic Ocean in their native Spain and Portugal. Likewise, Brecon’s is a mere stone's throw (by trebuchet) from one of the Central Coast’s most renowned beaches. These vineyards all have a uniquely intense flavor profile. One could speculate that this derives from the seemingly endless growing season since the marine fogs cool the grapes daily. The soil is pretty damn interesting too. More importantly, it's close enough to the ocean to catch a few waves during your lunch break. :-)
