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2019 T’aya

24.00/ bottle
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“Abalone Shell” in the native Chumash language of Samala.

The 2019 T’aya blend shows a powerful Marsanne nose with notes of citrus, honeysuckle, orange blossom, and a hint of marcona almond. The wines rich texture showcases the long finish while notes of Asian pear, chamomile, grapefruit, and minerality give it a complex, yet creamy palate. The lees aging balanced with the citrus acidity drive this wine and keeps your palate fresh.

Jeb Dunnuck – 90 points
Vinous Media – 93 points

Estate Oak Club  $20.40/bottle     Reserve Oak Club  $19.20/bottle

VINTAGE

The 2019 vintage brought on slightly cooler weather and more of an abundance of rain in comparison to the 2018 vintage.
We saw a later kickoff to budbreak, bloom, and flowering due to the lower temperatures with another mild frost season.
Themildew pressures were at an all-time high than we’ve seen in many years due to the rain and lower temperatures.
The summerand fall months were similar to 2018, with heat spikes in early September.
Harvest started a little later than in 2018, andseemed to last longer overall.
The results were slightly below average yields with a good quality vintage that shows a greatexpression of the vintage.

VINEYARD

Camp 4 Vineyard is situated on the eastern most edge of the Santa Ynez Valley and serves as the gateway to Happy Canyon. The vineyard is hot to 18 varietals focusing on Rhone and Bordeaux, providing an ideal micro-climate with a long growing season and maximum flavor development. The sandy loam soil aids in producing high quality wine grapes. We pride our vineyard on the perfect balance of quality and quantity with a focus on sustainable farming.

FOOD PAIRINGS

Complex flavors in the Rhône blend are a perfect pairing for spicy cuisine while also being a delight for lighter fare such as white fish and lean meats. Some of our favorites include a traditional Spanish paella, pan seared diver scallops in a lemon garlic sauce, or an Indian chicken curry.

Appellation
Santa Ynez Valley
Vineyard
Camp 4 Vineyard
Harvest Brix
22.20
Composition
58% Marsanne, 38% Roussanne, and 4% Grenache Blanc
Maturation
20% new French Oak / 80% neutral French oak for 4 mos
Alcohol
13.40
TA
6.60 g/L
pH
3.35
Bottling Date
3.6.2020
Cases Produced
118
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