TERROIR 
“Granitier” is the French term for a granite quarry worker, therefore an apt term for this wine hailing primarily from granitic sites of Monterey County. At an average elevation of 750 ft in the 2025 vintage, Les Granitiers combines stone and citrus fruits with salty maritime freshness. Inspired by Chablis, but packed with coastal Californian freshness and sunshine. 

Fogstone Vineyard (56%) 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. 

Michaud Vineyard (33%) was planted by Michael Michaud in 1995, after he spent 19 years as head winemaker for Chalone Vineyard. The vineyard sits at 1550 ft in the northwest corner of Chalone AVA, located at the foot of Pinnacles National Park in the Gabilan Mountains, immediately east of the Salinas Valley. The appellation is characterized by an arid, high desert climate, where hot days are followed by cold and generally clear nights. Decomposed granite soil is the norm here, though pockets of limestone are also found. Wines from Michaud lend themselves to elegant structure and distinctive earthiness.

Spear Vineyard (7%)  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 ft, 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.

Pelio Vineyard (4%) is located just west of Laureles Grade in Carmel Valley, in what is soon to be known as the Carmel Coast AVA. At 1000 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.

TASTING 
Pale straw. Notes of green apple, lemon zest, sea spray, and flint are wrapped in a light body, with bright acidity and a slightly chalky texture. 

TECH Alcohol 12.0%
pH 3.22
Native fermentations started by pieds de cuve from each vineyard
Alcoholic fermentation occurred in stainless steel tanks
40% malolactic conversion 
10 months élévage in 14% second-fill French oak, 57% neutral French oak, and 29% stainless steel barrels
19 barrels • 468 cases produced 
Unfined & gently filtered

PRESS
NYR