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Syrah can take on many personalities and although I love the more restrained wines of the Northern Rhone, I felt like this site might work well with a denser, bolder interpretation.
Fermentation took place in barrels with the heads removed which adds richness and helps incorporate the new oak. The inclusion of 20% whole clusters contributes aromatic intensity and imparts tannins that help keep this wine fresh on the palate. These tannins, combined with the wine’s natural acidity, create a refreshing vibrancy despite the wine’s inherent richness. This wine appeals to those who enjoy the bold, structured style of Napa reds, yet it maintains balance without being overly opulent, sweet, or excessive.
Tasting notes: Blackberry, crushed black raspberry, violet, black pepper, beef jerky, clover, nutmeg and espresso.
Cases produced: 42
Alcohol percentage: 14.5
Aging: 14 months in 50% New French Oak
Unfined and Unfiltered
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Nebbiolo is a varietal renowned for its acidity and firm tannins and this wine is no exception. As fans of classic Barolo and Barbaresco, our intention was to follow traditional methods for making and aging this wine. Native yeast fermentation and extended maceration—30 days or more on the skins, not unusual in Barolo—were employed. We didn’t add any sulfur until a full year after harvest to enhance color and build complexity and nuance.
This particular vineyard hadn’t been vinified before, leaving us with no reference point for what to expect. The wine immediately exhibited vibrant aromatics, long, chewy tannins, and gorgeous color. The warmth of California is evident in the wine with vibrant fruit, weight on the mid palate and plenty of texture. Extended barrel aging further developed the wine’s character as the wine took years to flesh out. The result is a very floral wine, with crunchy red fruit and lots of energy.
Tasting notes: Rose petals, pomegranate, bright cherry, orange rind, raspberry, fennel, hibiscus, hints of balsamic
Cases produced: 47
Alcohol percentage: 14.4
Aging: 38 months in neutral puncheon
Unfined and Unfiltered
$xx.xx
Riesling’s range in styles—from sweet to dry—can be confusing for consumers, and may explain why it’s not more popular. However, there’s a reason why many consider this one of the great wines of the world.
Outside of my own enjoyment of Riesling, my vision for this wine was a drier style, showcasing the flavors and textures I love while keeping alcohol levels low. Before pressing, I foot-treaded the grapes in bins, letting them soak for a while to extract more intensity and varietal character. Fermentation took place partly in stainless steel and partly in neutral oak barrels. My goal was to create a wine with texture, flavor, and weight, while still maintaining a refreshing acidity. Many consider this one of the great varietals of the world and I certainly love how saturated and juicy this one is. It almost has a Starburst fruit quality to it and, with the lower alcohol, I’m able to have a few glasses while cooking or spending time in my garden without getting drunk.
Tasting notes: Perfumed floral notes,orange blossom, grannysmith apple, raspberry cream, yellow nectarine, tangerine, grapefruit pith, and a generous amount of lime zest and citrus notes expressed as lively acidity, with a chiseled, stoney finish.
Cases produced: 62
Alcohol percentage: 12.0%
Aging: 8 months in neutral puncheon
Unfined
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I’m familiar with this area, having made wines from the famous UV Vineyard, which is just across the road. Grapes from this area tend to produce distinctive Russian River Valley wines with intense flavors and density. It’s a prime grape-growing region, not excessively cool, which results in wines of a more classic California style: riper, fleshier Pinot Noirs and Chardonnays compared to their coastal counterparts.
2022 saw intense heat waves, but this particular vineyard held up remarkably well thanks to its age (over 30 years), and careful dry farming practices. The wine was aged in used French Oak, following my usual Chardonnay approach: same-day barrel-down after pressing, retaining all the lees for texture and a reductive environment that promotes firmness and freshness. I finished the wine in stainless steel for the last 4 months of aging, to help maintain its focus. The final product truly expresses the vineyard and vintage: an intensely exotic and complex fruit profile due in large part to vine age that is amplified by the warm vintage.
Tasting notes: white peach, white nectarine, honey dew melon, bosque pear, jasmine, salted butterscotch
Cases produced: 25
Alcohol percentage: 14.2%
Aging: 15 months in once used French Oak
Unfined
