Vineyard: Coquelicot Estate Vineyard, Santa Ynez Valley
Varietals: Sauvignon Blanc, Riesling, Chardonnay, Viognier and Semillon.
Harvested: September and 0ctober 2009
Brix: 23 Brix at harvest. 45 Brix once pressed
Dehydration: Twine Dried for six months.
pH: 3.54
Barrel Aging: 1 new Francois Freres barrel. 3 barrels total.
Bottled: Spring 2011
Released: Summer 2011

These grapes were picked at normal ripeness, meaning somewhere in the neighborhood of 23 Brix. Then they were tied to twine and suspended from the rafters of our barn for six months. This caused a gradual and extreme dehydration to the point of reaching about 45 Brix. The grapes were then foot stomped and re-hydrated with some unfermented riesling grape juice kept in a keg in our cold room. The resulting elixer has great acidity and tremendous flavor. First you are punched in the mouth by honeysuckle and apricot, followed by sustained blows of figs, black tea, honey and apple. This is a once in a lifetime wine. It takes so much work to make and yields are so miniscule due to the drying that it might not ever ever happen again.