- Our Clubs
crushed gravel, the 2019 Mencia is a truly spectacular expression of creative novelty in the world of wine. Pairs well with tapas, charcuterie, mushroom risotto, and grilled game meats
way to a vibrant and lifted palate in this concentrated expression of Syrah. Powerful and made to age, this wine reveals dark fruits, ripe tapenade and cooling aromatics indicative of its moderate climate in the Mosier Hills.
Tempranillo dominant blend is lifted with notes of black tea and marasca cherry. Subtle qualities of cedar and petrichor accompany present and perceptive tannins
that are built for age but taste delicious now.
In 2010, they started bringing in and making Cabernet Franc using whole cluster fermentation to capture the brighter and fresher characteristics from the grape. Making the wine in this style at the time was not typical, it was an experiment in the cellar that was unique and the result was a refreshing wine. A “chillable red” was not a common descriptor for red wine at that time, but that was exactly what their Cab Franc was and still is – something you want to keep drinking, tasting even better with a chill. That first vintage making Cabernet Franc was a building block for how many of their wines are made today.
The grapes for this vintage were brought in and placed whole cluster for 10 days in concrete tank to ferment with its native yeasts. Foot stomped in the morning and pumped over in the evening. They gently pressed back into concrete and aged for 9 months in 100% concrete tanks.
The Love Red grapes are harvested early to highlight the fruit and preserve the acidity. The Carignan is a combination of whole cluster and destemmed fruit from three 70 year-old dry farmed vineyards in Northern California. The Valdiguié is 100% whole cluster and the Syrah is mostly destemmed. The wine was aged in a combination of neutral French oak barrels and concrete tanks. The Carignan delivers the blue fruit in the wine. Valdiguié brings out the brightness and lifting acidity. Syrah holds it together, adding depth and structure.
BLEND: 72% Carignan, 20% Valdiguié, 8% Syrah,
ALC: 12.5% alcohol
WINEMAKER’S NOTES: The Love Red grapes were harvested in the second week of September to preserve the grape’s natural acidity. The Carignan and Syrah were both whole cluster fermented and destemmed in concrete and stainless tanks. The Valdiguié went under carbonic fermentation in stainless steel. Aged for 8 months in concrete and neutral French oak barrels.
VITICULTURAL AREA: The grapes come from 70 year old vines in Solano County’s Green Valley. This area is tucked between Napa and Suisun Valley. Parenti and Wirth Ranch each provide Syrah and Valdiguié for this blend. The Carignan comes solely from Parenti Vineyard. The grapes of each vineyard grow in clay loam soils and come from mostly dry-farmed and head-pruned vines.
BLEND: 77% Carignan, 15% Valdiguié, 8% Syrah,
ALC: 12.5% alcohol
The vineyard is steep and the top of the vineyard gets a lot of sun throughout the day. They pick the grapes early so they don't get too much sun exposure since the Zinfandel grape is very thin skinned. Those grapes don't make it into their Vine Starr, but it's really nice fruit to make a delicious rosé. They decided to call it White Zinfandel at their first release because of its high acidity but softer palate. It started out as a tongue in cheek reference that they have embraced and now it's a perennial fan favorite. The story of this wine is a happy surprise -- perfect for a summer out of doors.
Tasting notes: Ruby red grapefruit, laser acidity, tart & fresh
If I was a 21 year old little leaguer, this would be my jam. Literally. Plum jam, big league chew, concord grape all hit the senses. A nice, medium bodied, medium tannin, yet chewy with some black cherry earth tones. There's some spice in there, but I can't put my finger on it just yet. You tell me.
• 80% Syrah • 5% - Tinta Caõ • 5% - Tinta Roriz • 5% - Tinta Francisca • 5% - Tinta Barroa
Our third vintage of Riesling from Kristy's. We started working with this vineyard several years ago, but we have been using it in White Light and took a while before we wanted to bottle it on it's own. From a cool, windy site on the Central Coast.
Whole cluster pressed, stainless fermented, and aged in a seasoned French oak foudre.
Grown in the heart of the Napa Valley, just north of the town of Yountville, by the Hoxsey family. Planted in the 1950s by Andy Hoxsey and his father; the soils are a mix of alluvial loam, river cobble, and volcanic. The vines are organically tended and dry farmed.
The fruit for our 2014 Nacré was hand-picked and pressed whole cluster, and underwent spontaneous/native fermentation in stainless steel. Racked off lees at the completion of ferment, the wine was bottled in June of 2015 in order to allow the significant portion of the wine’s aging and development to occur under cork. To this end, it was aged six+ years in bottle prior to its release.
The Nacré is produced in the same fashion as the Sémillons of Australia’s Hunter Valley and is capable of decades of aging. The wine bears the name Nacré -- meaning mother-of-pearl -- as a testament to its affinity for pairing with oysters. Crisp, racy and focused, with layer upon layer of flavor that opens up with decantation.
Look no further than this wine if you like fruit forward, fresh reds with a bit of structure. Perfect for summer, this wine is made of Barbera, Trousseau Noir, Tempranillo, Graciano and Cabernet Sauvignon grown on schist soil over limestone. Dynamic and fun, this wine has great tension with its forward fruit, supple tannins and lively acidity.
All grapes were handpicked, pressed and fermented seperately due to differing pick dates. They then were blended together in the following winter and left to age in neutral oak barriques for two years until they were bottled unfiltered. Forlorn Hope believes in minimalist intervention in the winery, only ever adding minimal SO2 when required.
The Queen of the Sierra rosé was organically grown on the Rorick estate vineyard in Calaveras County at 2000’ elevation, featuring soils comprised of a layer of schist over dolomite-rich limestone. Composed primarily of Zinfandel, Grenache noir, and Tempranillo, the wine shows all of the aromatic complexity and textural presence that are the hallmarks of wines grown on the limestone of our estate. It presents a wonderful dynamic tension between an entry that displays a hint of roundness and the bright, electric acidity that makes up this wine’s backbone.
The fruit was hand-picked and whole-cluster pressed into stainless steel; fermentation was allowed to begin spontaneously with native yeast. The wine was racked off of lees in December following primary ferment, and bottled unfiltered in February 2020. As with all Forlorn Hope wines, no new oak is utilized, and nothing was added to the must or wine (no cultured yeast, ML bacteria, water, tartaric acid, enzymes, nutrients, etc) with the exception of minimal effective SO2.
Grapes: 100% Sangiovese (Organic)
Vineyard: Redwood Valley // Mendocino County, California Method: Carbonic maceration with no filtration and zero additions of sulfites
Wine: Aromatics of plums, candied cherries, and tangerine with subtly savory undertones. Flavors are lush and fruity, not sweet with a pleasantly dry finish. A clean summer crusher!
ABV: 11.8% Case Production: 170 cases
The criterion for selecting a vineyard is quite simple: the site has to be compelling. Attributes that create a special vineyard are uniqueness in climate, varietal, soil, vine age, and vineyard practice. Perhaps most important though, the vineyard must show quality, balance, and soul.
This wine is wonderful. With such amazing natural acidity, a deeper and more brooding wine can still find balance. Amarena black cherries, earth, balsamic, violets, quinine, graphite and macerated plums are aromatic highlights. A full and lush front and mid palate are balanced by the firm and fresh structure.
The wine shows notes honey, wildflowers, wet stones, salty air, jasmine, and orange blossoms. The mouth feel is lean with a touch of oiliness through the mid, and then racy and driving through the finish.
A blend of Arneis, Muscat Canelli, Favorita, and more.
This comes from a single vineyard in Dry Creek Valley with an aroma set of lychee, tropical fruits, pink grapefruit pith, just there honey, and fresh cut grass. The palate is light in weight with up front melon that gives way to tropical fruits and a pleasant grassiness. D&M Tasting Notes
Revel Wines, the distributor of Liwa, gives a portion of the proceeds to the Native American Rights Fund / 1% for the Planet.
Liwa is the Miwok name for water
Lúuma is named after the original name of the Miwok village, Péta Lúuma. The Cabernet Sauvignon is made by Inizi, in collaboration with Revel Wine, with the goal of offering a bright, honest, food friendly wines at an every day price.
Flavors of cherry, blackberry, cassis, brambly fruit spice, chocolate and a subtle minerality. Food friendly, but also well suited for stand alone drinking. Being a young 2018, a quick decant for 20-30 minutes does wonders.
This is a delicious Petaluma Gap expression of California Chardonnay. Accessible to traditional Chardonnay fans while also appealing to those who appreciate a more natural style, it combines weight and body with a zippier acidity and balance. Fermented 80% in Stainless, 20% in oak (with 10% new) and 15% malolactic fermentation gives mineral undertones to a crowd pleasing domestic Chardonnay!
Sometimes you just want an honest glass of Cabernet. Refreshing, flavorful, not too heavy, and not too light. A Cab for drinking at the table, not looking at in the cellar. And a Napa Cab that doesn’t break the bank. A “Village” Napa Valley Cabernet Sauvignon. A bright lively wine with lots of flavor that is great with food. We blended a “table Cab” from delicious lots of our wine that didn’t quite make it into our Matthiasson Cabernet blend but that taste great together as a “Village” wine.
Village Cab is a blend of wines from multiple vineyards throughout Napa Valley, from Rutherford down to Oak Knoll, all of which were organically farmed, fermented, and aged by us and us alone.
As with all of our Cabernet Sauvignon, the fruit was hand harvested in small lots and fermented at low temperatures. It was punched down or pumped over only twice per day; we don’t strive for a high rate of extraction, instead choosing to preserve the freshness and high-toned aromatics. Since the fermentation temperatures were cool, the fermentation was long and slow, generally lasting for two to three weeks. The wine was aged for 20 months in mostly used barrels with a few new barrels included for spice—it is a Napa Valley Cabernet after all and a little new oak is delicious.
The nose shows abundant red fruits, lots of bright cherry along with bramble-berries, such as blackberry, cranberry, mulberry, and framed with hints of mineral/herbal characters such as graphite, cedar, and pencil shavings. The palate is vibrant and fresh, with medium tannin and beautiful acidity. This wine will age beautifully, but is ready to drink right away—it will always appreciate a little time in a decanter, carafe, or water pitcher—whatever gets the job done for this Village Cab.
A healthy crop gave us lots of perfectly ripened Trousseau Gris which we picked over 4 weeks and 3 picks. Always joyous and gorgeous, this 2021 is no exception. Delicate and light, this delicious alpine-styled white wine has mouth-watering acidity and delicate stone fruit flavors. Lip-smacking and crushable you will want this in your glass while eating oysters overlooking the ocean or snacking on potato chips gazing into your television, and every other opportunity in between that calls for a smile.
100% Trousseau Gris
100% concrete fermentation w/ indigenous yeasts and bacteria
Stainless Steel and neutral French Oak Èlevage
Stone fruit, quince and delicate floral aromas frame this delicious slightly pink wine. Balanced and delicious this 2021 is our most drinkable Trousseau Gris yet. Clean crisp and delicious, we think you should drink this immediately to appreciate the vibrancy that these wines show on release.