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|Appellation/Sub-Region||Santa Barbara County|
|Vineyard/Cellar Practices||Sustainably Grown, Vegan|
One of the rising stars of California winemaking, Joey Tensley gained his reputation by focusing on single vineyard syrahs and Rhône blends from Santa Barbara County. His first experience with wine took place when he was just twelve-years-old, when his soccer team toured a winery while taking part in a tournament in France. From the moment he stepped in the old caves and felt the atmosphere, he knew he wanted to be a winemaker. Taking advantage of the many micro-climates that the Santa Barbara mountain range provides (it's one of the only mountain ranges in the world that runs east-west), Joey cultivates his chardonnay and pinot noir in areas that are close to the ocean, while growing his Rhône varietals – syrah, grenache and viognier – further inland. This "lite" syrah comes from cool, hilly terroir in Santa Barbara that is farmed organically. It was fermented with indigenous yeasts in stainless steel and aged in neutral barrels for six months. The result is a lithe Vin de Pays-style wine that's deliciously versatile, with dark, juicy fruit (think currant, blackberry, and plum) and a lively streak of acidity for structure. Hints of violet and baking spice make this medium-bodied syrah interesting, refreshing, and incredibly quaffable. Sustainably grown, vegan.