CURRENT RELEASE
2016 Cabernet Franc, Camino Alto Vineyard, El Dorado County AVA
Vinification: Cool harvest weather allowed us to pick this fruit a week later than last year at an even lower sugar level. The tastiness of the stems inspired us to up our whole-cluster to 75%, and we are so happy we did. We maintained our fermentation technique, keeping temperatures cool for the most part and allowing for a little more warmth and extraction close to the end. As always, the wine was naturally fermented by yeasts present in our vineyard and cellar and underwent spontaneous malolactic fermentation. We aged the wine for 10 months in neutral oak and bottled unfined and unfiltered. We are thrilled to have a little more of this wine this year than last. It is a gem of fruit and herbs. 67 cases produced.
Tasting notes: Candied berries, lilac, summer herbs, wet garden, velvet mid-palate, grippy finish.
Numbers: 3.8 pH. 5.5 grams per liter of acid. 12.0% alcohol.
Vinification: Cool harvest weather allowed us to pick this fruit a week later than last year at an even lower sugar level. The tastiness of the stems inspired us to up our whole-cluster to 75%, and we are so happy we did. We maintained our fermentation technique, keeping temperatures cool for the most part and allowing for a little more warmth and extraction close to the end. As always, the wine was naturally fermented by yeasts present in our vineyard and cellar and underwent spontaneous malolactic fermentation. We aged the wine for 10 months in neutral oak and bottled unfined and unfiltered. We are thrilled to have a little more of this wine this year than last. It is a gem of fruit and herbs. 67 cases produced.
Tasting notes: Candied berries, lilac, summer herbs, wet garden, velvet mid-palate, grippy finish.
Numbers: 3.8 pH. 5.5 grams per liter of acid. 12.0% alcohol.
2017 Gamay, Barsotti Vineyard, El Dorado County AVA
Vinification: This gamay is our newest addition to the Loire-inspired Krater line-up. 1.2 tons harvested at 23 brix on October 7; it was our last fruit to be picked. The 100% whole-cluster grapes were sealed with CO2 for five days for carbonic maceration in the tradition of Beaujolais, then foot tread and fermented with native yeast. A quick warm primary fermentation and complete spontaneous malolactic fermentation. The wine was aged in neutral oak for 4 months and then bottled fresh and fruity with minimal SO2. 72 cases produced.
Tasting notes: Crushed violets, cherries, tea, hints of the tropics, beach sand, light mid-palate, refreshing acidity. Drink now.
Numbers: 3.3 pH. 6.3 grams per liter of acid. 12.8% alcohol.
2015 Chenin Blanc, Salinas Dunes Vineyard, Monterey County AVA
Vinification: Our second year working with this sandy Monterey vineyard. The grapes were harvested on August 20th, a few days earlier than last year, with a brix of 22.9. The 2015 is a very different wine. The cool fermentation was predictably slow due to the insanely low amount of nitrogen available to yeasts from this vineyard. As nerve-racking as it can be to see our barrels bubble along at a snail's pace, we do love the character and depth this slow fermentation gives to the finished wine. The 2015 is noticeably drier that the 2014 vintage. Also, the wine naturally stopped half way through its spontaneous malolactic fermentation and the malic acid that remains in the wine gives it a bright and crisp acidity. We are super happy with this chenin and excited to share it with you! 91 cases produced.
Tasting notes: sea breeze, citrus blossoms, lemon, brioche, oyster shell
Numbers: 3.2 pH. 7.8 grams per liter of acid. 13.3% alcohol.
Vinification: Our second year working with this sandy Monterey vineyard. The grapes were harvested on August 20th, a few days earlier than last year, with a brix of 22.9. The 2015 is a very different wine. The cool fermentation was predictably slow due to the insanely low amount of nitrogen available to yeasts from this vineyard. As nerve-racking as it can be to see our barrels bubble along at a snail's pace, we do love the character and depth this slow fermentation gives to the finished wine. The 2015 is noticeably drier that the 2014 vintage. Also, the wine naturally stopped half way through its spontaneous malolactic fermentation and the malic acid that remains in the wine gives it a bright and crisp acidity. We are super happy with this chenin and excited to share it with you! 91 cases produced.
Tasting notes: sea breeze, citrus blossoms, lemon, brioche, oyster shell
Numbers: 3.2 pH. 7.8 grams per liter of acid. 13.3% alcohol.
PLACEMENTS
CALIFORNIA
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Terroir, San Francisco
Son's Addition, San Francisco
Proper Hotel, San Francisco
Coffee Bar Menlo Park, Menlo Park
Commonwealth, San Francisco
Castro Village Wine, San Francisco
El Paseo Restaurant, Mill Valley
Minimo, Oakland
Slanted Door, San Francisco
Bar Crudo, San Francisco
Cotogna, San Francisco
Back Room Wines, Napa
Local Cellar, San Francisco
K&L Wines, San Francisco
Delfina Restaurant, San Francisco
Robin, San Francisco
Robber Baron, San Francisco
Salttwood Restaurant, Marina
Seaside Metal, Guernville
Paul Marcus Wines, Oakland
The Bay Grape, Oakland
Tabula Rasa, Los Angeles
Plant Food & Wine, Venice
Peter Lowell's, Sebastopol
Pizzeria Avanti, Santa Cruz
Paradise Pantry, Ventura
NEW YORK
Racines, New York City