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Sweet Water Springs Vineyard

Our 2014 Russian River Valley Zinfandel from the Sweet Water Springs vineyard boasts of cardamon cherry spice, nuances of wild fresh blackberry, and toasted cocoa bean. A soft, enticing entry gives way to a long and velvety finish. Only 50 cases produced 14.2% Alcohol.

Mendocino County
Yorkville Highlands

The 2015 Rosé was made from Zinfandel grapes grown at our father’s organically dry-farmed mountain vineyard.  It was hand harvested at 21 brix in early September to retain its natural acidity and freshness.  Upon arrival at the winery just a few hundred yards away, the grapes were whole cluster pressed for minimal skin extraction.  Stainless fermented and aged, our bone dry 2015 Rosé of Zinfandel has delicate aromatics of dried rose petal, wet river stone, and watermelon rind.  Bright and lively this Rosé is a great picnic wine or starter for a night out on the town. Only 30 cases produced.  12.3% Alcohol.  

Mendocino County
Yorkville Highlands

Perfumed young strawberry, wet stone, dried chamomile, and essences of brine, waft from the glass. Brilliant and focused on the palate with bracing acidity. Our 2016 Rosé is a great companion for a bright Spring afternoon affair or enjoying with family and friends on a breezy Summer evening. Only 80 cases produced.  12.3% Alcohol.   Please see wines from our 2016 Spring release.

Vinification We picked one ton of fruit starting at 3am in the morning using head lamps. Each cluster was individually selected by taste and appearance for quality. The grapes were destemmed and gently added to a one ton fermenter to cold soak for five days with 2 punch downs per day. Primary and secondary fermentations were wild. Once the Primary fermentation started, three punch downs were performed per day. The grapes were gently pressed in our basket bladder press and the wine was transferred to Medium + toasted head Francois Freres barrels. Aged for 14 months in 1 and 2 year old barrels on the thick lees.

Vinification The fruit was hand harvested in the early morning hours using spot lights on our tractor to keep the grapes cool before being whole cluster pressed in a small basket bladder press a few hundred feet from the vineyard. We fermented the wine in two 80 gallon stainless steel barrels on the thick lees to help with natural heat and cold stability. A cool fermentation was done to protect the delicate flavors of this Rosé and it is bone dry. Malolactic fermentation was restricted to retain bright zesty acidity.