Julia’s Vineyard is located on the cooler, western end of the Cambria estate. The maritime influences that funnel in from the Pacific Ocean help to maintain mild temperatures and extend the vineyard’s growing season. This extra hang time allows the grapes to develop well-balanced acids and optimal varietal characteristics. Julia’s Vineyard is planted exclusively to Pinot Noir - Clone 4, known for its bright cherry and strawberry nuances along with cinnamon, vanilla and nutmeg spice.

Named after the owners’ youngest daughter, Julia’s Vineyard Pinot Noir is estate grown and reflects bright red fruit characteristics which are typical to Pinot Noir grown on the Santa Maria Bench in northern Santa Barbara County.

The soils of Julia’s Vineyard are ideal for Pinot Noir; ancient alluvial deposits from the Sisquoc River allow for excellent drainage which in turn restricts vine vigor. With an eye for producing wines of the highest quality, our vineyard team meticulously maintains the vineyard. Leaf pulling in the early season allows for more sun exposure upon the grape clusters which in turn leads to full and even ripening.

In addition, extensive canopy management techniques are practiced – forcing the vine’s energy into ripening the fruit, not growing the canes/leaves. At veraison, “second growth” clusters are removed to promote the full development of the primary clusters. Each year, Julia’s Vineyard Pinot Noir is hand-harvested by Cambria’s seasoned vineyard crew.

Individual lots were fermented in small, open-top fermenters. The use of small fermentation vessels allows for better extraction of color and flavor from the grapes. At the start of fermentation, the Pinot Noir grapes are cold soaked, which retains the bright fruit flavors and prevents oxidation. Finally, the wine was transferred into French oak barrels with medium-toast which helps to create velvety tannins and round out the mid-palate.