- Our Clubs
Youngs Market Company
Blend: 60% Grenache, 40% Cinsault
Southern Wine and Spirits
The majority of the grapes for the 2018 vintage come from our vineyards in Contra Costa County. The Mourvèdre vines are planted in sandy soil and are dry-farmed, providing luscious notes of chocolate and cherry. The Grenache comes from three vineyards in Oakley, where grape clusters are meticulously thinned to concentrate the flavors in the fruit. Cool-grown Sonoma Syrah provides rich berry character and good tannin structure.
65% Mourvedre, 18% Grenache, 17% Syrah
The grapes come from one of DeFaix's oldest vineyards, planted in 1955 by Bernard Defaix and exceptionally well exposed to the sun.
This “cuvée” is partially fermented in oak barrels. Half of the wine is fermented in barrels and remains for 12 months on fine lees with regular "batonnage". After tasting, this wine aged in barrels is blended with the same“cuvée” that has been aged in stainless steel tanks. The final blend is bottled 18 months after the harvest. This “cuvée” Reserve conveys all of the Côte de Lechet's power.
The bouquet marries floral elegance with the mineral intensity of the terroir. The palette is characterized by roundness, plenitude, richness and length.
The Bandol Tempier Rosé offers a unique blend of complexity and freshness. It has a fine structure, with no tannin. The high-quality care given to the vines and the diversity of the terroirs produce a flavorful intensity and a strong typicity.
Mourvèdre (~ 50%) with Grenache and Cinsault
Average age of the vines: 20 years
*limit 2 bottles per customer/address
This Pinot Noir is made entirely from our own Biodynamic, estate grown fruit at Johan Vineyards. The grapes were hand picked and fermented in small batches using only native yeast – for both primary and malolactic fermentation. During primary fermentation our cap management is gentle, just enough to wet the cap and distribute even temperatures throughout the tank. Once each lot was fermented dry, it was pressed off the skins and barreled down into neutral French oak barrels, where it aged for 7 months. All Pinot noir is created equal in our cellar until our tasting and blending trials begin in early spring. At this time, we select the barrels that we feel are the most approachable at that time, with the focus of making a wine that is vibrant and juicy, with a nice tannin structure and balance.
It has intricate flavors of black pepper intermingled with black and blue fruit. With ample tannin, this wine has a silky texture with beautiful concentration, tension, and length. Try it with braised beef cheeks, grilled steak or sausages, roasted pork, lamb chops, mushroom soup, or roasted root vegetables with polenta and Gorgonzola.
Tasting Notes: Fresh and minerally, slightly smoky with notes of lemon peel and pear. Medium body, excellent fruit, long finish carries a note of grilled pineapple and dried fruits.
Food Pairings: Perfect as an aperitif
We wanted to make a full-bodied, textural Rhône blend with just the right amount of skin contact. Whole clusters of Viognier and Marsanne are fermented together on the skins for two weeks before barrel aging for 6 months. Later-ripening Roussanne spent 5 days on the skins before barrel aging for 6 months. The final blend is 40% Viognier, 30% Marsanne, 30% Roussanne. It's got Makrut lime aromatics with just the right amount of tannic structure. This is a white wine that's built to age. A gateway drug for the red wine drinker in your life who swears they don't drink whites.
Grapes: Grenache, Muscat, Cabernet Sauvignon, Zinfandel, Mourvedre, Syrah, Marsanne, Viognier
The resulting wine is somewhere between a dark rosé and a light red. You get the floral aromatics from the Muscat, a little bit of spice from the Cab, and lush stone fruit from the Grenache. It's like Hi-C fruit punch on acid. It's ready for the party & ready for the izakaya. A Subject to Change signature. Serve chilled!
Method: Being that so many grapes go into this blend, we picked on two separate dates to allow even ripening. For the first pick, we foot tread whole clusters and left them on the skins for 48 hours before pressing, settling, and moving into stainless for fermentation. After the second pick, we foot tread the whole clusters and left them on the skins for 72 hours before pressing. The juice was then settled before moving into neutral barrels for 5 months elevage. The two lots were racked once for blending before bottling.
Grapes: 25% Syrah / 25% Roussanne / 20% Zinfandel / 20% Marsanne / 10% Viognier
This cuvée is a mashup of three separate lots. The first is a coferment of whole cluster Syrah, Marsanne and Viognier (both destemmed) that was left on the skins for 3 weeks. The second is a blend of Syrah and Zin - the Syrah went carbonic for a month and the whole clusters of Zin were left on the skins for 2 ½ weeks. The third is a blend of Viognier, Marsanne, and Roussanne - the Viognier went carbonic for 2 weeks before being pressed together with the later-ripening Marsanne and Roussanne.