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WinemakingSeawind Winemaking
Pinot Noir grapes are hand sorted and 100% de-stemmed. Allowed to cold soak for several days and fermented in small, open bins. Each fermentation is carefully tracked and manually punched down. The dry wine is gently pressed and aged in premium French oak barrels. Initial lees stirring is gradually reduced during 9+ months in barrel, depending on the vineyard source and the vintage. The wine is bottled unfined to preserve richness and character.
Chardonnay grapes are hand-sorted and gently whole-cluster pressed. After over-night settling the juice is transferred to a combination of French oak and stainless steel barrels for cool fermentation. Young wine remains in the fermentation barrel to age sur lee with stirring for 7+ months. Malolactic fermentation occurs in the oak barrels and not in the stainless steel barrels. The blended wine is filtered to guarantee freshness and stability in the cellar. Our Chardonnays are best served at cellar temperature to taste the full range of flavors.
Individual attention to each lot and barrel captures the best of the grapes in our richly flavored, naturally balanced wines. Discover Seawind Wines – the essence of grapes cooled by sea winds.
Our Winemakers
In 1970 Ken started Sunrise Wholegrain Bakery in Santa Barbara. Specialized in stone-ground organic breads. Created Santa Barbara Sourdough using starter from San Francisco. Another product owing its greatness to foggy coastal weather!
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We use small-lot winemaking to craft single-vineyard wines with rich flavor, balance and structure. Each wine is limited production – sometimes only a few barrels. We monitor vineyard conditions throughout the year and consult with growers to determine the perfect time for harvest. Careful selection and individual attention to each lot of premium grapes yields distinctive wines with richness and balance.
