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2017 Contra Costa County Marsanne/Roussanne 2017 Contra Costa County Marsanne/Roussanne

Our Marsanne/Roussanne blend has waxy and citrusy aromas with flavors of Meyer lemon and honey that come together beautifully in this structured, medium-bodied white wine. Aged and fermented in old French Oak barrels for 11 months before being bottled unfined and unfiltered.

Pair with shellfish, roasted chicken, veal, and pork dishes.


Winemaking

Two tons Marsanne and one ton Roussanne were pressed together and sent to a stainless steel tank for 24 hour cold settling. The juice was then racked into old French Oak barrels where it underwent an 11-day native fermentation. After primary and 100% malolactic fermentation, the wine was aged sur lie and was bottled unfined and unfiltered after 11 months of barrel age.


Our Price: $20.00
2015 "Cerca Trova" Sierra Foothills Vermentino 2015 "Cerca Trova" Sierra Foothills Vermentino

Circa Trova is Italian for "seek and you will find," which is what we did (for three years) before finding a great vineyard for this rarely (California) grown grape. You'll typically find Vermentino produced on the island of Corsica, western/central Italy or in southern France under the name "Rolle." Our Vermentino comes from the schist and limestone soils of Calaveras County in the Sierra Foothills. These soils paired with the high elevation give this wine a distinct minerality and bright acidity, along with notes of daffodil, grapefruit pith, subtle almond and lime zest.

Winemaking
Our Vermentino grapes were destemmed and pressed into a stainless steel tank where the juice underwent a cool, slow three week fermentation before being racked in old French Oak barrels where it aged for 18 months prior to bottling.

Our Price: $20.00
2016 Amador County Viognier 2016 Amador County Viognier

This aromatic and viscous Viognier exhibits aromas and flavors of nectarine and peach, Asian pear, and white flowers followed by a smooth, yet structured finish. Pair with any shellfish - oysters, lobster, shrimp, crab, etc. as well as soft and/or fatty cheeses.

Winemaking
We destemmed our Viognier and let it soak 24 hours on the skins prior to being pressed off into a stainless steal tank for 2-day cold settling. Juice was then racked into four neutral French Oak barrels where it underwent a 10-day native fermentation. After primary fermentation, one barrel went through full malolactic fermentation was restricted and the wine was aged sur lie for seven months, with regular battonage before being bottled unfined and unfiltered.

Our Price: $24.00