Product Description
Vines are like people. While their raw genetic material is cemented at birth, it is nurture over nature that shapes and guides their growth. Twenty years ago we began a series of trials to determine the best methods for our vineyards. We planted more than two dozen clones of Pinot Noir and Chardonnay and several dozen rootstocks in the European high-density style on the Santa Maria Bench. We adopted a prairie attitude, embracing the virtues of tough love, benign neglect, and competition. We measured and charted the numbers, flavors, and style of wines produced from every block to help us determine the best way to plant the next generation of vines. Our efforts were successful. Our estate vineyards reflect the knowledge and insight gained from The Big Experiment. Our planting, farming and harvesting techniques have been tailored to help our vineyards produce wines that are memorable, individualistic, distinctive and packed with character. To conserve energy and natural resources, we’ve moved our production to our next door neighbour, Cambria Estate. Within their spacious cellars we’ve been able to reconstruct Byron. We have our own crush pad, our own individual barrel storage rooms and even our prized sorting table. Our focus continues to be high quality, hand-made, small-lot wines from Santa Barbara’s finest vineyards including our Estate Nielson Vineyard. Byron will continue to produce balanced, opulent, and pure wines.
Honey, butter, yellow pear, pineapple and vanilla cream show on the supple and soft palate of this bottling—one of the new appellation blends branded under the Nielson name. Sea salt and caramel apple show on the palate, which is underlined and bound by a rain-on-slate minerality, and finishes on an apple custard note.
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