Pale lemon color in the glass with aromatics of cut hay, baking spice, apple, and light floral notes. On the palate, the wine’s acidity is bright and pure, supported by fresh-cut melon, Granny Smith Apple, and jasmine. There are barrel elements that add complexity to the wine with well-integrated flavors like brioche and croissant. The fine-grain French oak offers structure to the wine, helping it age gracefully. The balance of the wine is kept lively and fresh with a low alcohol level, giving it the ability to be a perfect drink with or without food.

Located at the base of Sonoma Mountain, the fruit bathes in cool coastal fog in the morning, followed by gentle warming sunshine in the later morning/afternoon. Slow steady ripening meant by the 20th of September, we were ready to pick. Harvested by hand and transported to the winery, the clusters were hand-sorted and loaded into the press. After a long gentle pressing cycle, the juice was allowed to settle out over a 48-hour period, then racked to barrel. The juice was then encouraged to undergo spontaneous fermentation in barrel, which lasted approximately fourteen days, after which the barrels were topped. The fresh wine was then given time to undergo a natural malolactic fermentation in barrel; over this period, the lees were stirred twice a month.

Once malolactic was completed, the barrels were topped, and the wine stabilized. Matured for 8 months in our cellars on lees. As we reached July, the wine was racked into tank, lightly filtered, and bottled.

VARIETAL COMPOSITION

100% Chardonnay

AVA

Petaluma Gap, Sonoma Valley

AGING

8 Months in 30% New French oak and 70% once-used French oak

HARVEST DATE

September 20, 2023

BOTTLING DATE

July 20th, 2024

ALCOHOL

13.5%

PH

3.5

This wine is dark purple in the glass, opaque in nature carrying a black Indian ink hue. The wine shows generous aromatics of black pepper, figs, plums, and dark fruit with a complex nose of vanilla, toasted coconut, and sage. The fruits are rich and dark, ripe plum, black currant, cedar, and cherry complement the more savory notes of black pepper, cured meat, and slightly crushed black olive.

Following multiple cool mornings that brought the cold ocean fog into the vineyard, the grapes were hand harvested and trucked to the winery. 80% of the fruit was hand sorted and destemmed and the remaining 20% was sorted but left as whole clusters. The whole cluster fruit was then foot trod to gently crush the grapes allowing a small amount of the juice to be released. The whole cluster and destemmed fruit was then layered into an open top tank and left to soak at ambient temperatures.

After three days, natural fermentation started and the tank was punched down twice a day. The slow gentle fermentation lasted for about 10 days after which the tank was drained and pressed to barrel. 30% of the oak was new French Tonnellerie Tremeaux barrels and the remaining barrels were once-used French oak Bel Air barrels. The wine was then left unsulphured to encourage natural malolactic fermentation. Once started the malolactic fermentation took about two months to complete, after which the barrels were racked to tank, the heavy solids were removed, and then the wine was barreled down again. We allowed the barrels to mature in our caves before we racked the wine once again to tank, gently filtered, and then bottled.

VARIETAL COMPOSITION‍ ‍

100% Syrah‍ ‍

AVA‍ ‍

Sonoma Mountain, Sonoma Valley

AGING

8 Months in 30% New French oak and 70% once-used French oak

HARVEST DATE‍ ‍

October 25, 2023

BOTTLING DATE‍ ‍

July 20th 2024

ALCOHOL‍ ‍

14.9%‍ ‍

PH‍ ‍

3.7