Deovlet
Ryan Deovlet’s style, described by William Kelly as “Santa Barbara’s answer to Vincent Dauvissat”, is for light touch, aromatic, relatively high acid wines that offer up crystalline flavours and plenty of savoury complexity. Alcohols are generally low, new oak usage tends to be no more than 20-30%. For the Pinots, whole cluster is judiciously, never dogmatically, employed. The whites begin their fermentations at cool temperatures in steel tank, and once invigorated, are cooled before going to barrel to complete their fermentations.