Vallin is a collaboration between sommeliers Eric Railsback, Dustin Wilson, & Brian McClintic, with winemaker Justin Willett. Unified by a love of Santa Barbara County and a belief in the terroir's raw potential, they aim to create wines that highlight the climate and soils that are unique to this region. Santa Barbara's cool climate, and its loam and gravel soils, make it perfect for growing Rhone varieties like Syrah, Marsanne, and Viognier. The wines are picked early, so that they have beautiful texture but still maintain great freshness.
This Syrah comes from vineyards in Santa Maria, Sta. Rita Hills, and Ballard Canyon. The soils are predominantly clay and loam. 100% whole cluster, the Syrah sat on its skins for 2.5 weeks with minimal extraction, before being transferred to neutral French oak where it saw a longer elevage (18 months). All native yeast fermentations, with no racking or battonage. Minimum sulphur was added just at bottling.
The Vin Blanc is a 70/30 blend of Marsanne and Viognier coming from the Camp 4 vineyard in Happy Canyon. Vinified separately but both were whole cluster pressed and tank fermented before being transferred to neutral French oak. All native yeast fermentations with no battonage and only minimum sulphur added at bottling.