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Spring is the start of a new growing season and the end of life in barrel for many of the wines which are held in barrel for two winters. In the cellar, this means stabilizing and bottling our annual rosé and preparing final blends of our most premium Pinot Noir and Syrah lots. The exceptional quality of the 2023 vintage demanded longer barrel aging than typical to polish the robust tannins of the long ’23 growing season. We think you’ll appreciate the added care taken when we begin to release these wines in a few years time.
In the vineyard, pruning has been completed and we enter the frost season. Ken and Ben spent last week in the Sta. Rita Hills, checking out pruning, budbreak progress, and performing cluster counts which gives an initial sense of yield for the forthcoming harvest. In addition, we are always looking at new vineyard gems which we can add to the Ken Brown portfolio...
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