VINEYARD: This 3-acre vineyard in the heart of the Santa Maria Bench was planted 43 years ago. Situated in a wind-protected swale at the mouth of Tepesquet Canyon, it is named for Dick's great uncle, Ernesto Wickenden.
FERMENTATION: Hand-harvested grapes are gently whole-cluster pressed. Fermentation in stainless steel tanks for approximately 45-60 days.
AGING: 4 months in neutral French oak barrels.