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The base wine was produced from the same grapes as our 2018 Limited Release Grenache Rosé. The fruit was machine harvested during the night, with the ripeness at 20.3 Brix, aiming for a brighter, austere style of Rosé. On receipt at the winery, the grapes were crushed into a fermenter and inoculated straight away with QA 23 yeast. After 38 hours on skins, the fermenting juice was drained off to complete cold fermentation on its own. The fermentation was completed on 10/8/18 after 27 days. It was racked off gross lees on 11/2/18. The fermented wine was then cold stabilized and heat stabilized. Most of the base wine was then bottled for limited release while some was set aside in order to be put through Méthode Champenoise. This is the process used to create the famous wines of the Champagne region in France. A ‘base’ wine is created prior to being transferred to the bottles where the secondary fermentation occurs. Sugar and specialized yeast are then added, the bottle is capped (crown seal) and fermentation occurs, whereby generating more alcohol but more importantly CO2. The wine is then topped to the required level with the liqueur d’expedition before the cork is inserted and the wire hood attached. Download Tasting Notes -
The base wine was produced from the same grapes as our 2018 Limited Release Verdelho. The fruit washand picked to ensure it retains freshness (no split berries). Processed first thing in the morning through the new Diemme Velvet 80 Press utilizing the N2 inert gas system. This ensures that little to no oxygen comes in contact with the juice, resulting in brighter, fresher product. Hard pressings were included with the free run to add textural depth. Ferment was complete on 10/19/18, lasting 35 days. Post ferment, the wine was left on gross lees for 26 days prior to the addition of a tiny amount of sulfur dioxide. Storage was at 58F in closed stainless steel. The fermented wine was then cold stabilized and heat stabilized. Most of the base wine was then bottled for limited release while the rest was put through Méthode Champenoise. This is the process used to create the famous wines of the Champagne region in France. A ‘base’ wine is created prior to being transferred to the bottles where the secondary fermentation occurs. Sugar and specialized yeast are then added, the bottle is capped (crown seal) and fermentation occurs,whereby generating more alcohol but more importantly CO2. The wine is then topped to the required level with the liqueur d’expedition before the cork is inserted and the wire hood attached. Download Tasting Notes -
This variety, has a fascinating history. Believed to originate from Portugal where it is still grown, it was the most widely planted grape on the small island of Madeira, known mostly for its fortified wine. In the 1970’s it was ‘adopted’ by a number of Australian producers (from a number of different regions across the country) and allowed to ripen fully to produce very appealing white table wines. Its presence in California was first with the Sierra Foothills and has gradually spread its reach. The variety’s ability to ripen early and handle warmer conditions make it an ideal competitor to many distinctive white wine styles from around the world (NZ Sauvignon Blanc for example). Our Estate Verdelho, planted in 2012 on 1103P rootstock and Clone 2 grafted consists of 4.78 acres utilising 10’ x 5’ spacings and a simple vertical shoot positioning (VSP) trellising system. The berries are relatively thick skinned, it is disease resistant and ripens early (typically the first harvested), a dream for the vineyard team. The most remarkable feature of Verdelho grapes is how bright green the juice looks. Our reductive approach and completely inert membrane press allows us to maintain that freshness through to bottle. The 2020 was harvested at 24.0 Brix and underwent a cool (54oF) ferment for 27 days. During the ferment, its characteristic floral and lime aromas emerge, really setting the scene for the rest of harvest, there is nothing quite like the smell of fermenting juice. Interestingly, the finished wine seems quite closed on the nose with only hints of fruit but literally explodes with flavour on the palate. Download Tasting Notes -
The unique climate of our Paso Robles vineyard allows us to ripen all of the Rhône varieties that go into this blend to perfection. This CdR is our expression of blends from the famous region of the Rhone Valley in France. CdR is a blend of four varieties: Petite Sirah (53%), Syrah (22%), Grenache (16%) and Viognier (9%). Viognier is, of course, a white variety but the grapes are co-fermented with Syrah to greatly enhance texture and mouth-feel in the wine. Breathe in deeply the luscious floral bouquet and spices, both handed down by Petite Sirah and Syrah. The Grenache lends Bing cherry and red fruit flavors on the palate while the Viognier adds to the acidity and melds well with the supple tannins. The oak offers a subtle vanilla spice while the toast from the barrel adds caramel characteristics for you to enjoy at the end and even after the wine is gone. Download Tasting Notes -
The Viognier and Syrah fruit were harvested together, destemmed and crushed to fermenters in order to co-ferment rather than be blended later. Untoasted French oak fermentation “rice” was added to assist in color and flavor extraction. The ferment was completed after 14 days. Each fermenter received 2 “pump-overs” each day, a process that circulates fermentation juice over the skins to ensure complete extraction of sugars and anthocyanins. The fermented grapes were pressed off the skins and the wine left to settle. Oak adjuncts, rather than barrels, best enhance the savory-like characteristics of this style. The choice was Suber Laffort “dominoes,” heavy toasted French oak and added from April to July of 2017. This wine has smoky and dark fruit aromas with a gentle low-tannic mouthfeel and a soft finish, highlighting on notes of cherry, coffee, and chocolate. Pair this wine with meats like fried bacon or roast pork with a blackberry glaze. Download Tasting Notes
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