The best way we can tell you how these wines will taste, is by going straight to the sources.

Here are notes from Luke, one of our 2006 student winemakers:

For the 2006 Cal Poly wines, careful attention was paid to each critical step in the winegrowing process. As the harvest season approached, samples of each variety were taken and evaluated for both physiological and chemical (brix, pH, and TA) maturity. When the desired flavors were evident, the crop was harvested and delivered to Orcutt Road Cellars for crushing.

The Zinfandel and the Pinot Noir were crushed and delivered to small open top fermentors. Yeasts for each variety were selected based on their ability to produce wines of unique character and complexity, and fermentations were carefully monitored and tasted daily in order to evaluate the flavor and aroma development. After pressing, the wine was then transferred to small oak barrels to undergo malolactic fermentation and ageing. Barrels were chosen based on toast level, oak origin and cooperage.

The Chardonnay was crushed and pressed to small French oak barrels for fermentation and a variety of different yeasts were used to increase the complexity and quality of the wine.

After fermentation was completed, all wines were tasted and blended by the winemakers. After ageing the blend in barrels, the wines were then bottled for the first inaugural release of Cal Poly wine.