In 1969, brothers Bob & Steve Miller, the fourth generation of a Central Coast California farming family, found a piece of land they instantly knew had vineyard potential. Formerly used for grazing, it was part of one of the earliest Spanish land grants. However, the shale soil and unique climate from the transverse mountain range provided a lens into its potential.
The vineyard was planted in 1973. Bob and Steve called it Bien Nacido, meaning “well born” in Spanish, because of the passion and commitment they shared in bringing it to life.
All the wines are naturally fermented, with no sulfur additions until after malolactic has completed. The wines are never filtered or fined, and only the selections which represent the best expressions make it into the bottles.
The grapes were hand harvested at night and fermented with native yeast and malolactic fermentations. It was then aged for 16 months in French oak; 25% new. Then the wine was bottled unfined and unfiltered. You can expect to find lively fruit in the form of blueberry with the spice of black currants. Aromas of peppercorns and violet in the glass. This wine shows signs of aging ability for a few more years but is drinking well now.