Appellation Wines

ROSÉ, CALIFORNIA

We began making Rosé from Touriga Nacional in 2010. We were compelled by the grape’s deep color, brilliant acidity and aromatic complexity even at low sugar content. Touriga is a late-ripening Portuguese variety that needs some heat to mature, and we have sought out vineyards suited to this hearty variety.

The original fruit source came from the rocky volcanic soils of the Luchsinger vineyard, located at 1400′ in the Clear Lake AVA. In 2015, we added Touriga from St. Amant, planted in sandy granitic loam at the base of the Sierra Nevada Mountains in Amador County. In 2021 we discovered Touriga at St. Jorge vineyard in Lodi’s Mokelumne River AVA, planted in granitic alluvial soils amidst steady delta breezes. In 2022 we added the intriguing Trincadeira as well. 

The fruit from all of these vineyard sites is hand-harvested, then lightly crushed by foot to release some color prior to pressing. The juice is fermented with native yeasts and full native malolactic in all stainless steel tanks, then blended together to harmonize prior to bottling in early January.

CALIFORNIA RED WINE

The third vintage of our California Red Wine is a blend of 57% Cabernet Sauvignon, 26% Merlot and 17% Cabernet Franc, made in an approachable, food-friendly style. The base of the wine is Cabernet Sauvignon and Merlot from Bedrock Vineyard, expertly grown in rocky soils in the heart of the Sonoma Valley. The majority of the Cabernet Franc in this blend hails from Persia Vineyard, located in an isolated valley in a rocky pocket of the Chalk Hill appellation. Cabernet Sauvignon from Lichau Hill vineyard in the Petaluma Gap contributes bright fruit and soaring aromatics. The final component of this wine is a small batch of Cabernet Sauvignon, Cabernet Franc and Merlot, coming from the Las Cimas Vineyard, perched in the coastal hills overlooking the Russian River Valley. These four amazing sites were harvested and fermented separately then aged in both neutral French oak barrels and a concrete tank for 10 months. The resulting wine is vibrant with bright aromatics, savory tannins and punchy dark fruit. 

TROUSSEAU

We began making Trousseau in 2009, when we discovered the variety growing at the Luchsinger Vineyard, situated at 1,400’ elevation in the Big Valley AVA of Lake County. The vines here are planted in rocky volcanic alluvium on the remains of an ancient riverbed, and Trousseau thrives in the warm days and cool nights characteristic of this area.  The remainder of the blend came from a new addition to our vineyard sources, Las Cimas Vineyard. Situated at 800’ elevation in the western hills overlooking the Russian River Valley, the soils here are made up of fractured sandstone dotted with quartz and schist. The vines are thriving in the combination of ample sun and daily cooling breezes from the Russian River Valley below. We appreciate this unique variety for its ability to make a wine that is light in color but packed with flavor, and we feel it is an extremely versatile wine that will pair well with a wide variety of foods and occasions.

SYRAH, SONOMA COAST

This cuvée exemplifies cold-climate Syrah grown on the rugged Sonoma Coast and is one of our hallmark bottlings.  A blend of four amazing sites grown on the coast: Clary Ranch, Que Syrah, Baker Lane and Walker Vine Hill (formerly known as Solas) vineyards. Syrah is well suited for life on the Sonoma Coast as the loose clusters and thick skins manage the cool, windy and often damp growing conditions well. The long slow growing season near the edge of the continent provides complete ripeness at low sugar levels, resulting in a wine of deep color that has intense fruit character loaded with an undercurrent of earth and spice. The vineyards are each harvested and fermented separately without destemming, then blended together for aging. This is the Syrah to enjoy in its youth while our single vineyard Syrahs mature in the cellar.

GAMAY NOIR, EL DORADO

We first began working with Gamay in 2011 from the Barsotti Vineyard grown at 2,800′ and Witters Vineyard grown at 3,300′ in the granitic soils of the Sierra Foothills. We partially employ the carbonic maceration technique where the uncrushed grapes are sealed up for several days, allowing the berries to begin fermentation from the inside out. This method is used by many of our favorite Beaujolais producers and adds a spicy fruitiness that infuses freshness and energy in the resulting wines.

CABERNET SAUVIGNON, SONOMA COUNTY

Our objective in crafting this wine was to source fruit from sites that showcase Cabernet Sauvignon while yielding softer structure that could be enjoyed upon release. Sourced from two incredible Sonoma vineyards: Bedrock and Lichau Hill. The historic Bedrock Vineyard in the heart of the Sonoma Valley has been growing grapes for over 150 years. These vines were planted in 1998 in red cobbly volcanic alluvium. Bedrock captures the mid-season heat needed to coax generous color and flavor from Cabernet, while benefitting from afternoon cooling breezes. The beautiful Lichau Hill Vineyard is planted southwest of Bedrock, high on the western flank of Sonoma Mountain. This extremely rocky and cool site is exposed to the constant cooling breezes blowing in from the Petaluma Gap. The final blend of 55% Lichau Hill and 45% Bedrock is refined, with a concentrated core of red and blue fruits. This wine will drink well on release and will also improve for years to come with proper storage.