Our historic dry-farmed vineyard is more than a mere source of grapes for us. It is the soul of our Zinfandels. It is what enables us to craft a wine that stands out as unique in character and flavor.

For this reason, our Zinfandels are made, first and foremost, with the intent of capturing the natural personality of our vineyard. Sustainable growing practices and gentle, hands-on winemaking methods are essential to this mission. The resulting Zinfandels are loaded with flavor yet also elegantly balanced, setting them apart from the more rowdy, alcoholic examples of the varietal.

Artisan Methods

We hand pick our fruit under the cover of night, a labor-intensive approach designed to avoid the oxidative impact of warm temperatures on the harvested grapes. The clusters are sorted in the vineyard, and then carefully sorted again in the winery to ensure that unripe or compromised fruit is discarded.

Winemaker Tom Greenough ferments and ages our wines in ultra-small lots, allowing us to fine tune each blend without the muting effect of fining. New barrels are used judiciously, so that the oak is integrated into the wine without overwhelming the inherent fruit qualities.

Sustainability

Saucelito Canyon is Sustainability in Practice (S.I.P.) certified by the Central Coast Vineyard Team, a nonprofit organization dedicated to researching and promoting sustainability. A flock of sheep is introduced each spring as a natural means for weed control, in contrast to tilling and herbicide application. Other sustainable practices include composting and cover cropping, as well as reliance on the natural rainfall cycle via dry farming. Alternative energy, including solar, is also being integrated into the operation.

For us, the driving inspiration behind sustainable farming is balance. A naturally balanced and healthy vineyard enables us to make a flavorful, balanced wine that exhibits the character of its place. Sustainability also ensures that we are preserving our family farming tradition at Saucelito Canyon.