🌻 2025 Spring Release 🌹
Featured
Nostalgia and laser beams
Meyer lemon, honeysuckle, white quartz, alpine flowers. Crystalline on the palate with bright acidity, pronounced minerality, and a lingering, mouthwatering finish that echoes long after the last sip.
Grown on a mountainside in the Fountaingrove District of the Sonoma Coast. The cool sea breeze that blows in every afternoon supports intensity while maintaining freshness.
Spontaneous fermentation in neutral French oak barrels. The wine remained on lees without stirring for 5 months, eventually going through malolactic fermentation as well. This Riesling defies expectations of what California can produce—a thrilling, alpine-fresh expression of a noble varietal.
Three barrels produced.
Crystal Bright
White cherry, grapefruit rind, rose petal, saline minerals. Vibrant and lithe with a juicy mid-palate and a crisp, mouthwatering finish that begs for another sip.
Our 2024 Rosé is spring in a bottle—the perfect companion for the season's rebirth. The Doctor Vineyard is organically farmed by an actual ER doctor with our help. Gnarly, head-trained Grenache vines with a few patches of Syrah, Mourvèdre, and Viognier thrive in the warm days and cool nights of Alexander Valley without irrigation.
Gentle, whole-cluster pressing and spontaneous fermentation in neutral French oak. Aging on lees adds length and integrates flavors through a long finish.
Four barrels produced.
Table Spice
Blackberries, forest herbs, plum skin, blood orange, and crushed stone. Medium-bodied with vibrant acidity, silky tannins, and a spice-laced, energetic finish that unfolds with remarkable persistence.
The perfect everyday red—bright enough for warmer days but with enough depth for cool evenings. Darin Colombini has been farming these 80-year-old, head-trained vines in Redwood Valley since he helped his dad as a child.
We destemmed 75% of the fruit and poured it over the 25% whole-cluster portion in tank. After spontaneous fermentation got rolling, the clusters were foot tread. Daily punch-downs and eleven months elevage in neutral French oak created a wine that captures the essence of these ancient vines—vibrant fruit backed by structure and complexity that only old vines can deliver.
Five barrels produced.
Fishermans Friend
Sea spray, lemon zest, alpine flowers, crushed oyster shell. Energetic minerality balanced with white orchard fruit, vibrant acidity, and a textured, saline finish.
Suitcase clones of Verdelho from the island of Madeira organically grown in Tom Morgan’s Evina Vineyard, surrounded by nut and fruit orchards.
Slow, spontaneous fermentations in the different vessels gives the final blend the precise layers of a samurai sword while giving the flavors uplifting complexity.
Four barrels produced.