PAST RELEASES
2015 Maiden Effort
Carignane/Petite Sirah blend, Mendocino County
The 2015 Maiden Effort is a field blend of Carignane (65%) and Petite Sirah (35%) from the historic Testa Ranch Vineyard in Mendocino County, California. Fermentation was 100% whole berry and the wine was aged for 16 months in French oak (one quarter new). It was bottled, unfined and unfiltered, in January of 2017. 100 cases produced.
Tasting Notes: Deep and dense crimson in color, notes of cranberry and rhubarb-strawberry pie with Herbs de Provence dominate the nose. Bright acidity, savory notes, and smooth tannin invigorate the palate. Complex and still evolving.
Drinking Window: Now through 2023. SOLD OUT
2016 Sit In The Sun
Muscadelle, Sonoma Valley
Little known or planted, Muscadelle is a white French variety found mostly in Bordeaux, France and the Rutherglen region of Australia (where it goes into a fortified sweet wine). the grapes for this dry wine come from the northern end of the Sonoma Valley from vines planted in 1920. The wine was fermented in stainless steel and aged for eight months in stainless steel and seven months in well-seasoned French oak.
Tasting Notes: This wine shows aromas of grapefruit, lemon curd, and herbs de Provence. These carry over onto the palate and are joined by hints of flint, slate, and marzipan. Light to medium bodied, the wine finishes with crisp acidity and a touch of bitter almond.
Drinking Window: Now. SOLD OUT
Little known or planted, Muscadelle is a white French variety found mostly in Bordeaux, France and the Rutherglen region of Australia (where it goes into a fortified sweet wine). the grapes for this dry wine come from the northern end of the Sonoma Valley from vines planted in 1920. The wine was fermented in stainless steel and aged for eight months in stainless steel and seven months in well-seasoned French oak.
Tasting Notes: This wine shows aromas of grapefruit, lemon curd, and herbs de Provence. These carry over onto the palate and are joined by hints of flint, slate, and marzipan. Light to medium bodied, the wine finishes with crisp acidity and a touch of bitter almond.
Drinking Window: Now. SOLD OUT
2016 Old Souls
Zinfandel, Mendocino Ridge
Planted in 1920 at more than 1500 feet of elevation and just over three miles from the Pacific, the vines producing this wine are own-rooted (meaning not grafted onto a native American rootstock like most vines) and sit above the fog line so they get plenty of sun.
Tasting Notes: The Old Souls rides a fine line between red and dark fruit on both the nose and palate. Aromas of anise, Chinese five spice, and dried apricots lend a lift and depth not typically seen in Zinfandel. In the mouth this depth is accented by fine tannins and enough acidity to make you take another sip of this medium-bodied wine.
Drinking Window: Now through 2028. SOLD OUT
2017 One Fine Morning
Dolcetto, Proper Carbonic, Russian River Valley
A red grape from Italy not widely planted in California, I managed to find a few rows in a vineyard in the Russian River Valley but could not get quite enough to properly ferment in the traditional way. So I employed a technique known as carbonic maceration which relies on enzymes in the grapes to ferment from the inside out in an oxygen-free environment. I placed whole bunches of grapes in a couple of stainlesss steel barrels that had removable “heads” and flooded them with carbon dioxide to get all the oxygen out before sealing them up for 20 days. The whole bunches were then pressed and the wine fermented off-skins (like a white wine).
Tasting Notes: Delectable — fruity, delicious, and interesting with a slight savory, mineral edge to it. The nose bursts with strawberry, cranberry, and (even) grapes. The palate is structured by light, lingering tannins and zippy acidity.
Drinking Window: Now through 2022. SOLD OUT
A red grape from Italy not widely planted in California, I managed to find a few rows in a vineyard in the Russian River Valley but could not get quite enough to properly ferment in the traditional way. So I employed a technique known as carbonic maceration which relies on enzymes in the grapes to ferment from the inside out in an oxygen-free environment. I placed whole bunches of grapes in a couple of stainlesss steel barrels that had removable “heads” and flooded them with carbon dioxide to get all the oxygen out before sealing them up for 20 days. The whole bunches were then pressed and the wine fermented off-skins (like a white wine).
Tasting Notes: Delectable — fruity, delicious, and interesting with a slight savory, mineral edge to it. The nose bursts with strawberry, cranberry, and (even) grapes. The palate is structured by light, lingering tannins and zippy acidity.
Drinking Window: Now through 2022. SOLD OUT
2017 Sit In The Sun
Muscadelle, Sonoma Valley
Little known or planted, Muscadelle is a white French variety found mostly in Bordeaux, France and the Rutherglen region of Australia (where it goes into a fortified sweet wine). the grapes for this dry wine come from the northern end of the Sonoma Valley from vines planted in 1920. The wine was fermented in stainless steel and aged in stainless steel and well-seasoned French oak.
Tasting Notes: Aromas of lemon, lime, honeysuckle, and brioche carry over onto the palate and are joined by hints of grapefruit, nutmeg, and almond. Light to medium bodied, the wine finishes crisply but still lingers softly on the palate.
Drinking Window: Now through 2022. SOLD OUT
Little known or planted, Muscadelle is a white French variety found mostly in Bordeaux, France and the Rutherglen region of Australia (where it goes into a fortified sweet wine). the grapes for this dry wine come from the northern end of the Sonoma Valley from vines planted in 1920. The wine was fermented in stainless steel and aged in stainless steel and well-seasoned French oak.
Tasting Notes: Aromas of lemon, lime, honeysuckle, and brioche carry over onto the palate and are joined by hints of grapefruit, nutmeg, and almond. Light to medium bodied, the wine finishes crisply but still lingers softly on the palate.
Drinking Window: Now through 2022. SOLD OUT
2017 Near To The Wild Heart
Syrah, Russian River Valley
This 100% Syrah was fermented in an open-top fermenter allowing for punchdowns by hand and gentle pumpovers. Basket pressed into French and Hungarian oak barrels, 1/3 new, it aged for 16 months before being bottled unfined and unfiltered.
Tasting Notes: Aromas of wild blueberries and blackberries are framed by hints of baking spices, smoke, and bacon fat. Medium to full bodied with firm, lingering tannins accentuating notes of dark fruit, plum sauce, and grilled meat.
Drinking Window: Now through 2027. SOLD OUT
This 100% Syrah was fermented in an open-top fermenter allowing for punchdowns by hand and gentle pumpovers. Basket pressed into French and Hungarian oak barrels, 1/3 new, it aged for 16 months before being bottled unfined and unfiltered.
Tasting Notes: Aromas of wild blueberries and blackberries are framed by hints of baking spices, smoke, and bacon fat. Medium to full bodied with firm, lingering tannins accentuating notes of dark fruit, plum sauce, and grilled meat.
Drinking Window: Now through 2027. SOLD OUT
2018 One Fine Morning
Zinfandel, Russian River Valley
Whole Zinfandel clusters from Battaglini vineyard (planted in 1885) were placed into stainless steel barrels which were then flooded with carbon dioxide and left to sit undisturbed for two weeks to undergo a proper carbonic maceration. The grapes were then pressed and fermented off-skins before being bottled (unfined and unfiltered) after just a few months aging in stainless steel barrels.
Tasting Notes: Bright fruit forward, the nose bursts with strawberry, raspberry, cranberry, herbes de Provence, and black pepper. Light bodied, the palate is structured by light, fine tannins and brisk acidity. Best served with a light chill.
Drinking Window: Now through 2023. SOLD OUT
Whole Zinfandel clusters from Battaglini vineyard (planted in 1885) were placed into stainless steel barrels which were then flooded with carbon dioxide and left to sit undisturbed for two weeks to undergo a proper carbonic maceration. The grapes were then pressed and fermented off-skins before being bottled (unfined and unfiltered) after just a few months aging in stainless steel barrels.
Tasting Notes: Bright fruit forward, the nose bursts with strawberry, raspberry, cranberry, herbes de Provence, and black pepper. Light bodied, the palate is structured by light, fine tannins and brisk acidity. Best served with a light chill.
Drinking Window: Now through 2023. SOLD OUT
2019 Gruvy
Gruner Veltliner, Sonoma County
Grüner Veltliner is the signature varietal of Austria and seldom seen outside its borders. Our 2019 Grüvy is one of a small handful of Grüner Veltliner produced in Sonoma County. Sourced from a terraced vineyard on Sonoma Mountain, Grüvy was fermented in stainless steel and aged for 8 months in stainless steel barrels and another 8 months in well-seasoned French oak barrels. To maintain a refreshing acidity, malolactic fermentation was blocked.
Accolades: 90 points from the Wine Enthusiast: "... this wine is floral, steely and refreshingly acid-driven. Apricot and peach flavors are nuanced and elegant in style."
Drinking Window: Now through 2027. SOLD OUT.
Grüner Veltliner is the signature varietal of Austria and seldom seen outside its borders. Our 2019 Grüvy is one of a small handful of Grüner Veltliner produced in Sonoma County. Sourced from a terraced vineyard on Sonoma Mountain, Grüvy was fermented in stainless steel and aged for 8 months in stainless steel barrels and another 8 months in well-seasoned French oak barrels. To maintain a refreshing acidity, malolactic fermentation was blocked.
Accolades: 90 points from the Wine Enthusiast: "... this wine is floral, steely and refreshingly acid-driven. Apricot and peach flavors are nuanced and elegant in style."
Drinking Window: Now through 2027. SOLD OUT.