Flowers Vineyard is a true Sonoma Coast pioneer. Strong advocates of organic and sustainable farming practices, their estate vineyards perch just inland from the Pacific. This rugged (some might say “extreme”) AVA benefits from cool maritime breezes, clear days, plenty of sun exposure for ripening, and chilly evening fog that produces an unmistakeable fresh acidity in the finished wines.
Grapes were hand-harvested into small bins through the early morning hours when the fruit was still cool, then sorted by hand. Bunches were gently whole cluster-pressed; juice was settled, then moved to French oak barrels (new and one to two years old) for primary and malolactic fermentation in temperature and humidity-controlled aging rooms. Each barrel was stirred by hand twice a month. (This traditional method, batonnage, whisks up the yeast and fine sediment known as lees that naturally settles in the bottom of the barrels.) This detail encourages soft texture and complex mouth feel in the finished wine. After blending in early summer, the wine aged in bottle prior to release.