2018 Contra Costa County Rose' of Zinfandel
This is not your mother's White Zinfandel, but it is just as crushable. Our 2018 Rose' of Zinfandel comes from 65 year old own-rooted vines planted in the sands of Contra Costa County. We went direct-to-press with the whole clusters resulting in a light colored rosé that we barrel fermented (natively) and aged for 8 months before bottling unfined and unfiltered.
This Rose' has notes of strawberry and watermelon with a beautifully integrated and structured finish. Drink on a porch with arugula salad, feta cheese, strawberries and almonds while listening to Zeppelin's "Going to California."
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.
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.
2017 Contra Costa County Marsanne/Roussanne
Our Marsanne/Roussanne blend has waxy and citrusy aromas with flavors of
Meyer lemon and honey laced in minerality 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.
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.