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  • Winemaking
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CURRENT RELEASE

​2017 Sparkling Rose of Valdiguie, Wilson Vineyard, Clarksburg AVA

Vinification:  Our first year working with this site, variety, and bubbles. We first fermented a still rosé and then at the recommendation of our friend, Megan Glaab, we gave it bubbles. Crushed and soaked on skins for 24 hours, then pressed and fermented in neutral french oak. A quick primary fermentation and a spontaneous complete malolactic fermentation. Aged in barrel for 6 months, then bottle conditioned for 2 months with the Champagne method. The goal was to make something delicious and fun.

Tasting notes: Watermelon jolly rancher, watermelon rind. Crisp, refreshing, sparkly. 

Numbers: 3.29 pH. 6.6 grams per liter of acid. 11.3% alcohol.
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Artwork by Katelynn Jessen
Buy Sparkling Rose

​2016 Chenin Blanc,  Monterey County AVA

Vinification: Our third year with this 300 foot elevation sandy site. The oceano loamy sand and the influence from the Pacific Ocean somehow combine to create a complex, acid & mineral chenin blanc. Native yeast and spontaneous complete malolactic fermentation. Aged for 10 months in neutral french oak. This wine feels grown up, elegant and serious.

Tasting notes: Sea breeze, honey, honey suckle, citrus blossoms, lemon rind, crisp acidity, sea shell minerality. Rich yet crisp. 

Numbers: 3.10 pH, 7.1 grams per liter of acid, 12.6% alcohol.
Buy Chenin
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. ​
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PLACEMENTS


CALIFORNIA 
Represented exclusively in California by the good people at REVEL WINE 
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​Robin, San Francisco
Commonwealth, San Francisco
Terroir, San Francisco 
Son's Addition, San Francisco 
Proper Hotel, San Francisco
Coffee Bar Menlo Park, Menlo Park
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 
​Compline, Napa
Acme Fine Wines, Napa
Local Cellar, San Francisco 
K&L Wines, San Francisco 
Delfina Restaurant, San Francisco 
Robber Baron, San Francisco 
​Salt Wood Kitchen and Osyterette, 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
Lalime's, Berkeley


NEW YORK 
​Racines, New York City