Description
Amongst the vineyards of the region, Sandford & Benedict holds a very special place for many winemakers. It was one of the founding vineyards of the Santa Rita Hills, with its first plantings dating back to 1971. It was a site selected by botanist Michael Benedict and friend Richard Sanford for its cool climate conducive for growing grapes just on the edge of ripening, without providing overripe fruit. Its north-facing aspect sitting on well-draining but clay-rich topsoil over silica and limestone lends itself to producing fruit with incredible complexity. Cuttings from the vineyard have been used for many subsequent plantings within the region.
The Sandhi Sanford & Benedict underwent natural fermentation in 500L puncheons, with 20% being new oak. It stayed there for around 10 months, before a further 6 months in-tank before bottling. A truly small production of only 260 cases was produced.
The complexity and interweaving of some of the region’s best fruit, along with a deft hand in the winery has resulted in a stunning example of what is possible from the Santa Rita Hills.
