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.
Artwork by Katelynn Jessen
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.
Artwork by Katelynn Jessen
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.
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.
PLACEMENTS
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Slanted Door, San Francisco
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Cotogna, San Francisco
Back Room Wines, Napa
Compline, Napa
Acme Fine Wines, Napa
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Delfina Restaurant, San Francisco
Robber Baron, San Francisco
Salt Wood Kitchen and Osyterette, Marina
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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
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