Upcoming Release

2017 Mendocino Chardonnay


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The 2016 was foot tread before pressing and following a cold settling the juice was allowed to ferment with its own yeasts in stainless steel.  

Racked to neutral barrels, the secondary fermentation was left to finish. Aged for 10 months, I kegged the lot for local restaurants and enjoyed the kegged wine world for a vintage…next up the 2017!

Kegs Produced: 40+
alc: 12.4

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2015 Chardonnay, Mendocino

Planted in 1944, this vineyard is one of the oldest Chardonnay plantings in the state.

Harvested August 31, 2015, the girls tread the berries before pressing. The juice fermented in stainless steel with its own yeast and was racked to one new and 6 neutral barrels. The secondary fermentation was allowed to finish, and after aging for 10 months it was bottled on August 8, 2016 to the delight of Ida and Edi.

The finished wine is medium bodied with bright acid that balances the new oak. It is clean and refreshing, yet supple with aromas of peaches, quince, and happiness

Cases Produced: 153
alc: 13.4
pH: 3.37
TA: 6.1 g/L


2014 Picpoul, Sonoma Valley

The 2014 Picpoul is from Sonoma Valley.  Foot tread in the vineyard and again at the winery before pressing, the juice fermented with native yeast after being cold settled.  One barrel worth was racked off to neutral oak and the rest aged in the tank until it was bottled March 19, 2015

The finished wine is bright, citrusy, and clean.    If ever there was a summer wine, this is it.  

Case Produced: 194
Alc: 12.2
pH: 3.38