rare grape is called a teinturier, meaning that both the grape skins and
flesh are red, which make this wine both full bodied and very intense
in color (also very high in antioxidants!). The wine was aged in 20% new
French Oak, 20% three-times used American oak, and 60% neutral French
Oak barrels, which lend its sweet, smokey aromas, roasted fennel, and
black fruit characteristics. The thick skins and early harvesting give
this wine amazing structure of both tannin and acid.Pair with spiced and herb-heavy dishes, such as roasted meats and vegetables.
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.
Our Syrah vineyard produces such great
fruit that I made a few changes in production of the ’14 in order to let
the vineyard speak for itself. This vintage was fermented 15% whole
cluster and aged in 100% neutral French Oak, so you’ll get more of the
essence of the volcanic soils of the vineyard (terrior) in the wine. Blackberry, blueberry, olive, bacon fat and herbs highlight the flavors of this wine with a structured, yet finessed finish.Pair with peppery grilled meats (especially lamb and steak) and root vegetables.
Our '14 Syrah was about 15% whole cluster and 85% destemmed whole
berry before undergoing a ten day native fermentation with twice daily
punchdowns, the grapes were pressed off the skins and the juice was barreled
into five neutral French Oak barrels where it aged
for 13 months prior to being bottled unfined and unfiltered.
This light and food-friendly Pinot Noir
delivers elevated floral notes and restrained fruit flavors of
pomagranate, raspberries, bing cherries, and cola in a velvety textured
wine with great structure.Pairs great with moth anything, we like to
drink it with grilled chicken, duck breast, and mushrooms (especially
Our Russian River Pinot Noir
was destemmed whole berry and fermentation started spontaneously. After a seven day fermentation with twice
daily punchdowns, the grapes were pressed off the skins and the juice was
barreled into old French Oak barrels where
they aged for 14 months prior to bottling unfined and unfiltered.
A wine buyer
once described this wine as, "a shy dude with great hair.” I think
what he meant is the wine has characteristics of a certain restrained
elegance. I fermented this wine about 10% whole-cluster, meaning I added
the best whole clusters of fruit (including the stems) into the
fermentation with the remaining 90% desteemed, not crushed. This
light-handed treatment of the fruit leads to subtle hints of bell
pepper, forrest floor, herbs, raspberries and Santa Rosa plum.Pairs with many foods, including game hens, crispy skin trout, burgers, and turkey + cranberry sauce
Grapes were destemmed whole berry and cold soaked for four days prior to letting the temperature rise and natural fermentation starting. After a 10-day fermentation with twice daily punchdowns, the grapes were pressed off and the juice was barreled into four neutral French Oak barrels where they aged for 13 months prior to being bottled unfined and unfiltered.
comes from the Los Carneros - Sonoma region located a few miles north of
the great San Francisco Bay. The maritime influences and clay soils of
this region mimic the growing conditions of Bordeaux, making this area
outstanding for growing Bordeaux varietals like Merlot. This wine opens
with aromas of dusty earth, currants, and boysenberry, followed by
flavors of strawberry, cherry, and underripe plum, that lead into grippy
tannins laced in a bright, fresh finish. I recommend opening the bottle
and hour or so before serving to let this young wine open up.While
traditional Merlot pairs well with lighter meats and vegetables, the
tannins and structure in this wine will pair best with fatty red meat,
portobello or porcini mushrooms, blue cheese, and braised short ribs.
WinemakingGrapes were destemmed whole berry and cold soaked for four days prior to letting the temperature rise and natural fermentation starting. After a 12-day fermentation with twice daily punchdowns, the grapes were pressed off and the juice was barreled into four neutral French Oak barrels where they aged for 14 months prior to bottling unfined and unfiltered.
2012 was an
outstanding vintage for Pinot in Northern California and this wine will
show why. Anderson Valley is known for it’s wild Penny Royal plants,
giving this wine early notes of eucalyptus, mint, which have recently
began to integrate as cedar wood notes with the five years of aging.
Dark cherries, vanilla, and subtle baking spices are followed by a light
and smooth finish.Pair with duck breast and a balsamic cherry reduction sauce, and mushroom risotto.WinemakingGrapes were destemmed whole
berry and cold soaked for four days.
After an eight-day fermentation with twice daily punchdowns, the grapes
were pressed off and the juice was barreled into two neutral, one once filled,
and one twice filled French Oak barrels where they aged for 16 months.
NOTE: This is a 1.5L magnum bottle (only 12 bottles produced!). Go big with our first MAGNUM bottle and be everyone's favorite person at your next party or dinner with friends."THE RESILIENT BLOCK"On a small, private estate vineyard surrounded by Chardonnay and Pinot Noir vineyards, lies a sleepy one acre block of Zinfandel planted in the 1970's. Throughout all of the years and winemaking trends, this resilient bunch of old vines has managed to survive.In their honor, we wanted to make a Zinfandel reminiscent of early California winemaking, harvesting at lower sugar levels, fermenting whole berry, and aging in 100% neutral French Oak barrels.The result is a light, feminine-style Zinfandel that showcases a distinctive minerality and aromas of fresh-picked wild berries that pair beautifully with grilled meats and vegetables.Wines Less Traveled...