The Wines
We believe in releasing wines only when they are ready to drink.
As a result, we may release vintages out of order, depending on the character of the wine.
We can't fully express how much we love making and drinking this wine -- it's honestly a wonder we have any left! Harvested from Matthew Rorick's dramatic foothills vineyard, this fruit was fermented and aged in used puncheons, and enjoyed 33% whole cluster. A jubilant, vibrant, fresh-fruited wine.
60 cases made. $40
We are so proud of this wine. Our only year working with Mimi Casteel's Hopewell Vineyard (Willamette Valley, OR) before she sold. We harvested the Pommard clone fruit at what felt like optimal ripeness, but the wine was so firmly tannic we decided to bottle age it until it felt more ready to drink. That moment is now, though the wine will surely improve with further cellaring. Fermented and aged in used puncheons featuring 33% whole cluster. Don't be afraid to give this some air.
62 cases made. $85
Nearly touching the San Pablo Bay, the vines for this wine come from the Poseidon Vineyard in Carneros. Originally planted for sparkling, this vineyard makes some wonderfully nervy Chardonnay.
40 cases remaining. $40
This stunner may very well be the greatest wine we have ever made or will ever make. It has always been an extremely serious wine, with a sculptural, defined palate and intoxicating aromas of cherry, lavender, and sandalwood. This wine, once forbidding, is finally beginning to show the earthy complexity of middle age. Fermented in an open-top Rousseau oak tank and aged for 18 months in neutral French barrels.
10 cases remaining. $75
This wine, made with 100% whole cluster and fermented in a single puncheon, was so wound up for so long... we are elated to see it finally relaxing. Still incredibly bright, but now with a gentle fleshy core to balance.
15 cases remaining. $40