The 2nd vintage of the Super Santa Cruz was harvested on November 3rd, 2023, from Ascona Vineyard — a 14-acre parcel perched at 2,400 feet in the Santa Cruz Mountains and organically farmed by legendary viticulturist Ken Swegles.
This wine is made in a sélection massale style: all varieties are hand-harvested on the same day and co-fermented together. The approach stands in contrast to the precision blending of separately vinified lots, instead embracing spontaneity to capture the vineyard’s truest voice in a single ferment.
Fermented with native yeast, the 2023 vintage was fermented with the Sangiovese as whole clusters and the other varieties destemmed on top. Macerated on skins for 32 days before pressing. Both primary and secondary fermentations occurred naturally, followed by 27 months of élevage in neutral Bordeaux barriques. Bottled unfined and unfiltered, the wine remains a transparent, site-driven expression of Ascona.
Inspired by the Super Tuscan movement of the 1970s when rebellious winemakers defied DOC rules to blend Bordeaux varieties with Sangiovese. The Super Santa Cruz channels that same independent spirit.
Aromas of bay laurel, pine resin, and pocket tobacco, layered with brambly crème de cassis and dried blackcurrant. Firm acidity and firm but fine tannins are a staple feature of a classic Santa Cruz Mountains expression.
4 barrels produced (97 cases and 18 magnums)
Serve slightly chilled, around 60°F.
47% Cabernet Sauvignon 26% Cabernet Franc 12% Sangiovese 10% Negroamaro 4% Merlot 1% Nebbiolo
Alcohol 14.2% Alc./Vol
Residual Sugar 0.0 g/L
pH 3.37
Total Acidity 7.0 g/L
Malic Acid 0.0 g/L
Volatile Acidity 0.62 g/L
Free SO₂ at Bottling 20 ppm
The 2nd vintage of the Super Santa Cruz was harvested on November 3rd, 2023, from Ascona Vineyard — a 14-acre parcel perched at 2,400 feet in the Santa Cruz Mountains and organically farmed by legendary viticulturist Ken Swegles.
This wine is made in a sélection massale style: all varieties are hand-harvested on the same day and co-fermented together. The approach stands in contrast to the precision blending of separately vinified lots, instead embracing spontaneity to capture the vineyard’s truest voice in a single ferment.
Fermented with native yeast, the 2023 vintage was fermented with the Sangiovese as whole clusters and the other varieties destemmed on top. Macerated on skins for 32 days before pressing. Both primary and secondary fermentations occurred naturally, followed by 27 months of élevage in neutral Bordeaux barriques. Bottled unfined and unfiltered, the wine remains a transparent, site-driven expression of Ascona.
Inspired by the Super Tuscan movement of the 1970s when rebellious winemakers defied DOC rules to blend Bordeaux varieties with Sangiovese. The Super Santa Cruz channels that same independent spirit.
Aromas of bay laurel, pine resin, and pocket tobacco, layered with brambly crème de cassis and dried blackcurrant. Firm acidity and firm but fine tannins are a staple feature of a classic Santa Cruz Mountains expression.
4 barrels produced (97 cases and 18 magnums)
Serve slightly chilled, around 60°F.
47% Cabernet Sauvignon 26% Cabernet Franc 12% Sangiovese 10% Negroamaro 4% Merlot 1% Nebbiolo
Alcohol 14.2% Alc./Vol
Residual Sugar 0.0 g/L
pH 3.37
Total Acidity 7.0 g/L
Malic Acid 0.0 g/L
Volatile Acidity 0.62 g/L
Free SO₂ at Bottling 20 ppm
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