100% Picpoul de Pinet

Lodi, California

Jahant AVA

Winemaking:
Hand-picked and immediately whole-cluster pressed and allowed to settle overnight with a light racking. Fermentation carried out in stainless steel vats. No MLF to retain fresh acidity. Aged for 3 months on lees in stainless steel before bottling in February 2024. Unfined and unfiltered, expect some sediment.

Tasting Note:
Our 2024 Picpoul has aromas of lemon rind, grapefruit, fresh fennel, and toasty almonds. On the palate, this wine has a smooth texture and vibrant acidity. This wine is driven by its crisp acid and savory, sassy, almost salty finish. Try with gorgonzola, pear, walnuts and almonds.

Alcohol: 12.5%
pH: 3.26

100% Cabernet Sauvignon

Sonoma, California
Knights Valley AVA

Winemaking:
Grapes were hand-picked and cold soaked for 8 hours before pressing and fermenting in stainless steel vats. Fermentation lasted 10 days at low temperatures, during which we gently punched down the cap twice daily. Pressed into carboys with oak chips. 6 months on lees. Bottled in July 2024. Unfined and unfiltered.

Tasting Note:
Deep and vibrant, our 2023 Cabernet Sauvignon is round with a long finish. Fresh pine, forest floor, blackberry, and currant aromas. Strawberries and tart cherries on the mouth with hints of dry leather. Full-bodied without being too heavy. Try with grilled steak and chimichurri.

Alcohol: 14.5%
pH: 3.78

100% Pinot Noir
Sonoma, California
Los Carneros AVA

Winemaking:
Grapes were hand-picked and cold soaked for 10 hours before pressing and fermenting in stainless steel vats. Fermentation lasted 12 days at cool temperatures, during which we gently punched down the cap twice daily. Pressed into carboys with oak chips. 6 months on lees. Bottled in July 2024. Unfined and unfiltered.

Tasting Note:
Our 2023 Pinot Noir comes from Los Carneros near the foggy northern reaches of the San Pablo Bay. The wine is bright, fresh, and expressive. Initial aromas of cherry and raspberry are contrasted with savory notes such as thyme, bay leaf and shitake mushroom. On the palate, you’ll find bright lush fruit and lingering acidity with soft lengthy tannins. A beautiful long finish. Try with lamb with a balsamic reduction and goat cheese.

Alcohol: 13.8%
pH: 3.70