2013 a la Carte White Wine, Winemaker's Blend, California 750ml

A beautiful, golden-colored blend, so lush no bottle will go unfinished.  Aromas of honey and honeysuckle linger on the nose.  The palate is full of peach and apricot, tempered by a strong mineral component.  The finish is refreshing and satisfyingly long.

Vineyards: Sourced from three vineyards in different California AVAs.  The Roussanne comes from tiny, family owned Romano Vineyard in the Sonoma Valley.  The Verdelho is grown in the Contra Costa Delta of the Central Coast and the Viognier is from one of our growers in Dry Creek Valley.

Fermentation: Whole cluster pressed to tank and cold settled overnight then racked off heavy solids to barrels.  We try to retain the perfect amount of solids for mouthfeel and complexity but not too much or the wine will be reduced.  Allowed to ferment with indigenous yeast to dryness, malolactic fermentation was arrested to preserve acidity and brightness.


2014 Capretta Pinot Gris, Central Coast 750ml

A glowing, coppery blush sets the tone for aromas reminiscent of spicy ginger, D'Anjou pear and honeysuckle.  The palate, vibrant and packed with summer fruits, peaches, apricot, even a sup con of tangerine.  The finish is fresh, yet delicate and will pair effortlessly with a range of flavors.

Vineyard: This wine is sourced from Evina Vineyards, located in the northern tip of the Central Coast AVA.  This cool climate appellation benefits from the same coastal influences as Carneros via the San Pablo Bay.  Warm days are buffered by the proximity of this large body of water and the cool bay breezes provide constant cool-off shore winds through the vineyard.

Fermentation: The grapes were picked at dawn and whole cluster pressed immediately.  The newly pressed juice was cold settled in tank overnight then racked off heavy solids to the fermentation tank and a small amount of neutral French oak barrels.  The tank was inoculated with a proprietary yeast blend while the barrels were left to ferment with indigenous yeast.  After a slow, cool fermentation the refinished wine was put on a weekly lees stirring regimen to promote texture and character until 2 weeks before bottling.

2014 Cypress Sauvignon Blanc, Russian River Valley, Sonoma County 750ml

The 2014 Cyprus Sauvignon Blanc is pale yellow in the glass with a nose that offers notes of gooseberry, melon rind and jalapeño. The palate is lively, yet delicate with vibrant acidity. The finish is seamless with flavors of kiwi and lime.

Vineyard: Sourced from Louvau Vineyard in the heart of the Russian River Valley, this very limited bottling is sourced exclusively from the Old Vine Block. The vines are planted north to south for maximum sun exposure in the Russian River Valley’s cool climate. This sauvignon blanc vineyard is planted with the Musque clone, which we love for its intense aromatic expression of fruit and mineral.

Fermentation: The grapes went directly to press to preserve the delicate aromatics. Once lightly pressed, the juice was cold settled for 24 hours. The juice was racked and fermented using native yeast, for a long and cold fermentation. Upon completion of primary fermentation, each barrel was placed on a lees-‐‐stirring regimen until a harmony of vibrancy and mouthfeel was obtained.

2013 Daniel Gewurztraminer, Ferrington Vineyard, Anderson Valley 750ml

With its bright waxy yellow color and aromas of spicy asian pear, stone fruit and a hint of nutmeg, this wine exhibits a serious side of the often exuberant grape.  The palate is viscous and bursts with guava, apricot and wet rock.  Despite its viscous character, austere tannins provide the framework for this classic age-worthy, dry Gewurztraminer.

Vineyard: Anderson Valley's Ferrington vineyard was first planted in the late 1960's and some of the original Sauvignon Blanc vines are still producing fruit.  The inland climate is tempered by cool marine air, with steep hills and mountains that surround the rolling-to-nearly-level alluvial terraces of this exceptional site.  The vineyard has a gentle south-facing slope with soil that is mainly decomposed sandstone and clay soils, with three-to-four feet of topsoil.  And while it is known as one of California's most sought-after pinot noir vineyards, the small amount of Gewurztraminer grown here is producing a wine of inimitable character.

Fermentation: Upon arrival at the winery, the fruit was destemmed and crushed back into picking bins and left to soak overnight under inert gas.  The next day the must was pressed to tank and cold settled overnight before being racked to barrel.  Fermentation was left to indigenous yeast to complete sugar depletion.  Malolactic fermentation was inhibited.

2014 Origine Sauvignon Blanc, Central Coast 750ml

The 2014 Origine Sauvignon Blanc is pale yellow-green in color, the nose is inviting with notes of gooseberry, lime zest and wet stone.  The palate is well balanced with vibrant acidity and elegant structure.  Flavors of citrus, lemongrass, and passion fruit linger on the finish.

Vineyard: This wine is sourced from Evina Vineyards, located in the northern tip of the Central Coast AVA.  This cool climate appellation benefits from the same coastal influences as Carneros via the San Pablo Bay.  Warm days are buffered by the proximity of this large body of water and the cool bay breezes provide constant cool off-shore winds through the vineyard.

Vintage: The 2014 vintage offered excellent growing conditions.  A mild winter and spring compounded with almost no rain contributed to early ripening, low to moderate yields and highly concentrated grapes resulting in exceptional quality.  2014 is one of the earliest vintages we've seen in over a decade, but it will also go down as one of the best.

Fermentation: The grapes were picked at dawn and whole cluster pressed immediately.  The newly pressed juice was cold settled in tanks overnight then racked off heavy solids to the fermentation tank and a small amount of neutral French oak barrels.  The tank was inoculated with a proprietary yeast blend while the barrels were left to ferment with indigenous yeast.  The finished wine was put on a weekly lees stirring regimen to promote texture and character until 2 weeks before bottling.

2013 Matias Verdelho, Central Coast 750ml

The Matias Verdelho's color is translucently pale.  The nose offers hints of guava accompanied by passion fruit and melon rind.  The palate is well-structured with tropical fruit flavors and wet slate.  Citrus fruit and a lemongrass give way to a long, dry finish.

Vineyard: Sourced from the Central Coast AVA, Evina Vineyard is located in Contra Costa County between Napa Valley and Livermore Valley.  The Vineyard enjoys the marine influence of San Francisco Bay, with very warm days, cool nights and deep alluvial soils that make this an ideal site for this Portuguese variety.

Fermentation: The grapes were whole-cluster pressed to tank and cold settled overnight, then racked off heavy solids to tank and barrels.  We try to retain the perfect balance of solids for palate weight and complexity.  The juice was fermented with indigenous yeast to dryness in barrel while the tank was inoculated with a proprietary yeast strain.