TERROIR 
“Granitier” is the French term for a granite quarry worker, therefore an apt term for this wine hailing from primarily granitic sites of Monterey County. At an average elevation of 1,200 ft in the 2024 vintage, Les Granitiers combines stone and citrus fruits with salty maritime freshness.  

Coastview Vineyard (44%) is situated on a ridgetop 2,300 ft up the Gabilan Mountains, and is one of the most dramatically beautiful sites on the Central Coast. Here, thin soils of decomposed granite with veins of limestone are planted to a smattering of cool-climate Burgundian, Rhône, and Bordelais varietals. Planted in 1999 and organically farmed, it produces wines with crunchy freshness and elegant structure.

Fogstone Vineyard (43%) is located in the northern section of the Santa Lucia Highlands, an 18 mile-long northeast facing bench in the windswept Salinas Valley. The mountainside appellation divides the Santa Lucia range to the west from the Salinas Valley floor to the east. Its granitic loam and incredibly cool climate thanks to nearby Monterey Bay make it a great place to grow crisp chardonnay. 

Pelio Vineyard (10%) is located just west of Laureles Grade in Carmel Valley, in what is soon to be known as the Carmel Coast AVA. At 1,000 ft and seven miles from Monterey Bay, this site pushes the boundaries on cool-climate viticulture. Clay loam is littered with diatomaceous shale, evidence that this area was under the sea until about 12 million years ago. Planted in 2003 and organically farmed.

Spear Vineyard (3%)  is a young and very exciting site in the heart of the Sta. Rita Hills. Planted in 2014 and farmed organically by Ofer Shepher, its northern border and steep north-facing slopes hug Highway 246. Varied elevation reaches 900 feet, and soils are comprised of marine sedimentary clay and sand. Our chard block is primarily sedimentary clay with bits of chert, better known in France as silex.

TASTING 
Pale yellow. Lemon and lime zest, white flowers, and green mango are supported by oyster shell and briny freshness. Light-medium bodied with very fresh acidity and lightly chalky texture. 

TECH 
Alcohol 12.3%
pH 3.17
65% malolactic conversion
Native fermentations started by pieds de cuve from the vineyards 
Alcoholic fermentation and (partial) malolactic conversion occurred in barrel 
11 months élévage in 24% second-fill French, 56% neutral French, and 20% stainless steel barrels
Fourteen barrels • 353 cases produced 
Unfined & gently filtered

PRESS
95 WE
98 JD