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2013 Amador County "Estranged" Alicante Bouschet 2013 Amador County "Estranged" Alicante Bouschet

This very 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.

Our Price: $25.00
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: $27.00
2014 Dry Creek Valley Syrah 2014 Dry Creek Valley Syrah

SOLD OUT. THANK YOU!
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.


Winemaking

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.

Our Price: $30.00
2014 Russian River Valley "Ted Williams Vineyard" Pinot Noir 2014 Russian River Valley "Ted Williams Vineyard" Pinot Noir

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 mushroom risotto!)


Winemaking

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.

Our Price: $30.00
2014 Russian River Valley "Alegria Vineyard" Cabernet Franc 2014 Russian River Valley "Alegria Vineyard" Cabernet Franc

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

Winemaking

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.

Our Price: $30.00
2014 Los Carneros - Sonoma "Coplan Vineyard" Merlot 2014 Los Carneros - Sonoma "Coplan Vineyard" Merlot

This Merlot 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.

Winemaking
Grapes 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.

Our Price: $30.00
2012 Anderson Valley Pinot Noir 2012 Anderson Valley Pinot Noir

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.

Winemaking
Grapes 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.

Our Price: $31.00
2015 Russian River Valley "Ted Williams Vineyard" Zinfandel 1.5L MAGNUM 2015 Russian River Valley "Ted Williams Vineyard" Zinfandel 1.5L MAGNUM

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...


Our Price: $55.00