A white Rhone style blend bringing together Marsanne, Roussanne and Viognier. Each varietal picked separately and fermented using native yeasts, and allowed to age on lees for 6 months before bottling.
A classic Northern Rhone styled blend with distinct aromas of lemon zest, jasmine and wildflower honey are on the nose, with subtler tones of green pear, sweet lime and saline minerality on the palate. The broad textural fruit sweetness in the front of the mouth tapers beautifly to a long and energetic finish.
Aromatically led by peach and nectarine notes , accentuated by blood orange peel, white pepper and oyster shells. On the palette, mirabelle plums, kumquat and lavender are present. The wine has the textural density of red wine and acidic profile of a white. These elements make this wine a dream for food pairings.
A complex blend of Grenache and Tempranillo bringing forth notes of strawberry, red plum, and an added complexity of ripe figs and fresh culinary herbs. Both varieties were picked at peak ripeness and fermented separately in neutral french oak.
A refreshingly acidic and mineral driven Viognier showcasing generous floral aromatics and tropical fruit notes. Fermented using native yeasts and allowed to age on lees for 6 months before bottling providing a beautiful, rounded texture.
A white Rhone style blend of Viognier, Marsanne and Rousanne. Co-fermented the pressed juice using native yeasts in 20% new french oak and then allowed it to age on lees for 6 months before bottling. Only partial malolactic fermentation was allowed to take place resulting in a crisp, fresh wine.
A red blend bringing forth rich aromas of bing cherry, violet, and smoked cinnamon spice. Fermented using only naturally occurring yeasts, with 40% whole cluster. After pressing, it spent 16 months in new french oak barrels before bottling.
An elegant, warm climate Syrah that provides a wide range of mouthfeel and aromatics. Mineral driven and fermented only using naturally occurring yeasts, with 30% whole cluster to encourage subtle peppery aromas. It then spent 9 months in 30% new french oak before spending another 3 years aging in bottle.