Ashy Moorman, a committed and ambitious winemaker, started his own business combining vine-growing and cereal production in the Central Coast region of California back in 2003. He and his team strive to convey all the stories of the region through their wines. Here, the Syrah grape variety has been cultivated for over 20 years with the greatest respect for the land and biodiversity. Each parcel receives specific care depending on its needs, to allow the personality of each one to shine through. In the winery, there is very little intervention in the vinification process. Native yeasts naturally present on the grapes are used for fermentation, while only minimal amounts of sulphur are added to allow the fruit to fully express its aromas. The estate produces remarkable cuvées, combining finesse and elegance with the purest expression of Californian terroir.

Sourced from young vines, which ripen earlier, from Sebastiano in the Santa Rita Hills, Bien Nacido in the Santa Maria Valley and Harrison Clarke in Ballard Canyon, the blend also includes fruit from the White Hawk vineyard in Los Alamos Valle since 2017. The cuvée offers a clear expression of Syrah shaped by the diverse climates of Santa Barbara County. Vineyard work is carried out with respect for the vines, and in the winery, the approach is deliberately low-intervention. Unlike the estate’s other wines, the grapes here are mostly destalked. Fermentation takes place in open-top vats and begins naturally with native yeasts. The wine is then aged for around ten months in French oak casks.
In the glass, it is immediately engaging, revealing the freshness and character of Santa Barbara Syrah. Aromas of small red and black fruits mingle with plum, clove, nutmeg and fresh herbs. The backbone is delicate, carried by sustained aromatic length. Best enjoyed within five to eight years.