A truly unique white wine. Traditionally grown throughout much of southern Spain, this variety thrives on heat and dryness. We are one of the few producers of this wine outside of Spain. Grown on our certified organic, dry-farmed vineyard in Santa Barbara County.
This unique dry white wine starts with an almond nuttiness complemented by a minerality in the finish and flavors of ripe quince. Grapes: Condor’s Hope dry-farmed, organic Pedro Ximénez Harvest: September 17, 2023, 4500 lbs. 17.6 Brix Bottling: March 2024, alcohol 11.3%. 122 cases produced.
SHOPIn 2021 we only produced 23 cases of our Pedro Ximénez wine. We decided to experiment and create our first ‘orange wine’ where a white wine grape is fermented with the skins and then aged in an oak barrel. The result is a full-bodied Pedro with the delicacies of a sherry, but no sugar and low alcohol.
Grapes: Condor’s Hope dry-farmed, organic Pedro Ximénez grapes
Harvest: September 12, 2021 20.8 Brix 800 pounds
Winemaker: Colin McNany, Coastal Cru Wines, Buellton, CA
Bottling: September 2022, only 23 cases
Characteristics: Our 2021 Pedro is light adobe clay in color, aromatics of Asian pear and spices fill the nose, complemented by a minerality on the finish. Enjoy with cheeses, fish, tapas and paella as well as fruity desserts.
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Our dry-farmed practices in this extremely dry climate bring out the best in this unique white wine. To intensify the expression of the grape’s origins from the Arabian Peninsula, the fruit was foot tread and sat on skins for 24 hours before pressing. This was followed by barrel and malolactic fermentation with indigenous yeast.
Grapes: Condor’s Hope dry-farmed, organic Pedro Ximénez grapes
Harvest: October 1, 2020 19.5 Brix 3200 pounds
Alcohol: 11.8%
Winemaker: Colin McNany, Coastal Cru Wines, Buellton, CA
Bottling: April 18, 2021, 75 cases
Characteristics: This dry white wine brings forward the essence of stone fruit and honeysuckle, complemented by a minerality in the finish.
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Our goal with this unique white wine was to get more Pedro Ximénez expression into the glass. To capture the varietal personality in the skins, half of the fruit was foot tread and sat on skins for 24 hours before reuniting with the entirety of the vineyard and going to the press. The juice was then barrel fermented followed by malolatic fermentation, all achieved through indigenous yeast. Made from the Andalusian grape, this wine with dry minerality and citrus overtones will bring a smile to your lips and relaxation and joy to your mind.
Winemaker: Colin Mcnany
120 cases. 11.8% alc.
Retail: $27 Case: $26 Wine Club: $22
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