Located in Ballard Canyon’s westernmost area, coastal winds and fog layers combine to produce one of the coolest spots in the entire Santa Ynez Valley. The Larner’s 33 acres are planted to Syrah, Grenache, and Viognier in addition to the "Larner Clone" Grenache and Malvasia Bianca.

VINIFICATION: Fermented with 15% whole clusters in open-top bins. The wine spent 15-20 days on skins with pump-overs during cold soak and punch downs during fermentation. Aged 18 months in 265 and 228-liter barriques and puncheons, 60% new.

TASTING NOTES: Plums, clove, sage, and tobacco on the nose. Kalamata olives, fennel pollen, white pepper, and polished tannin on the palate. The finish is intense and lifted. Pair with a lavender-crusted leg of lamb with a balsamic plum reduction sauce.

94 points, Wine Enthusiast
94 points, Vinous Media
93 points, Jeb Dunnuck