In 2013 winemaker Alison Thomson reestablished her immigrant great-grandfather’s 1935 dream of producing wines of distinction in California. She crafts her patriarch’s namesake Lepiane "Lay-pea-ah-nee" wines with a sense of place, tradition, and a nod to the future. This is a unique co-ferment of hand-picked Nebbiolo and Barbera from Santa Barbara County's Los Olivos District. Cold-soaked for four days and then co-fermented in open-top vessels for 29 days with gentle daily punchdowns, the wine is aged for 22 months in neutral oak before being bottled unfined and unfiltered. This innovative approach captures the aromatic elegance and tannic structure of Nebbiolo, beautifully complemented by the juicy mid-palate of Barbera, resulting in a distinct character unlike any blend. Inspired by the pristine Gaviota Coast, a portion of proceeds supports its vital ecosystem. Captivating aromas of roses, bright red cherry, earthy wet terracotta, and herbaceous bay leaf kick things off on the nose to reveal flavors of red and black fruit, cherry cola and tangy red currants against a delicate dance of bright acidity and a pleasingly grippy finish. Don’t be afraid to give it a slight chill and sip it with grilled Italian sausages, hearty pasta dishes with red sauce, or flavorful mushroom risotto. Such a delight.