2017: El Colo
Appellation: Sierra Foothills
1600 bottles produced - CURRENT RELEASE
Bottled: March 2017
Alc. 12.8%

Grenache and Mourvedre from David Girard Vineyard in El Dorado.  Syrah from Slope 19 of Renaissance Vineyard.  The grapes were harvested in late August and early September.  The Grenache and Mourvedre were stomped whole-cluster and pressed after a few days of maceration.  The Syrah was also foot-stomped and pressed sweet, then added to the GR/MV fermentation towards going dry.  The wine aged on its lees in two oak puncheons and a barrel.  Racking took place the day before bottling with a small so2 addition then the wine was bottled the following day unfined/unfiltered.

2016: Amor Amarillo
Appellation: North Yuba
276 bottles produced - SOLD OUT
Bottled: November 2017
Alc. 12.8%

Semillon and Sauvignon Blanc from Slope 23 of Renaissance Vineyard.  The grapes were harvested in small quantities on four separate occasions in early August.  Each time, the grapes were stomped then immediately pressed and left to co-ferment.  The wine aged in an old oak barrel on its lees for nearly a year and a half.  The wine was racked off its lees the day before bottling and given a small dose of so2 before being bottled unfined/unfiltered.

2016: Blanco de Tinto
Appellation: North Yuba
600 bottles produced - SOLD OUT
Bottled: January 2017
Alc. 12.3%

Cabernet Sauvignon from Slope 1 of Renaissance Vineyard, planted in 1976.  We farm the vineyard by hand, and with the help of sheep, without irrigation or the use of chemicals.  The grapes were harvested over the course of two days and whole-cluster pressed into a tank for primary fermentation.  Once dry, the wine was racked (including lees) into a used puncheon for élevage.  The wine aged on the lees until the day before bottling, when it was racked and given a small dose of so2, then bottled the next day unfined/unfiltered.

2015: Carignan
Appellation: Mendocino
576 bottles produced - SOLD OUT
Bottled: July 2016
Alc. 13.4%

Old-vine Carignan from Poor Ranch in Mendocino.  The Carignan was harvested from the Coyote Rock vineyard, dry-farmed organically, on August 24.  The grapes were stomped whole-cluster and began to ferment spontaneously a few days later.  The must was eventually pressed and produced enough wine to fill two neutral oak barrels.  The wine was bottling unfined/unfilterd and directly out of barrel with a little lees inclusion.  A small amount of so2 was added the day before bottling

2015: Syrah 74% ~ Carignan 26%
Appellation: Mendocino
1680 bottles produced - UNRELEASED
Bottled: July 2016
Alc: 12.3%

A co-fermentation of Syrah and old-vine Carignan from Poor Ranch in Mendocino.  The Syrah was harvested on August 28 from the Upper Block, stomped whole-cluster and combined with the Carignan.  The Carignan has begun to ferment the day before and the addition of the Syrah led to a vigorous fermentation.  The must was pressed and the wine went into neutral oak barrels.  A small amount of so2 was added the day before bottling which was done unfined/unfiltered.

2015: Cinsault 70% ~ Pais 30% 
Appellation: Chile
864 bottles produced (Itata, Chile) - SOLD OUT
Bottled: February 2016
Alc. 13.3%

Old-vine Cinsault from Guarilihue with ancient-vine Pais from Quillon in the Itata Valley.  The Cinsault was harvested and foot stomped on March 20th.  Some of the clusters remained completely intact and thus went through an intracellular fermentation.  The Cinsault went dry and was pressed/barreled down, waiting for the addition of Pais.  The Pais was harvested and foot stomped on March 29th then pressed and added to the Cinsault once dry.   I made a small so2 addition after malolactic and then left the barrels alone until bottling.  The wine was bottled unfined, unfiltered and without any further so2 additions.

2014: Cinsault 90% ~ Syrah 10%
Appellation: California
720 bottles produced - SOLD OUT
Bottled: September 2015
Alc. 13.2%

Old-vine Cinsault from Lodi with Sonoma Mountain Syrah.  The Cinsault was harvested and crushed by foot on August 18th; it began to ferment on its own three days later.  The Syrah was harvested and crushed by foot on September 5th.  The Cinsault had already gone dry, been pressed and barreled by the date of the Syrah harvest, so the two were not co-fermented.  Once the Syrah finished fermentation, it was pressed and added to the Cinsault barrels (neutral french oak).  These barrels sat undisturbed for one year with occasional topping.  They were racked liberally and given a small so2 add the day before bottling.    

2013: Syrah 63% ~ Cinsault 37%
Appellation: California
647 bottles produced - SOLD OUT
Bottled: June 2014
Alc. 12.9%

Syrah from the Sierra Foothills co-fermented with old-vine Cinsault from Lodi.  The grapes were harvested consecutively on August 19th and 20th; both lots were stomped upon arrival to the winery then the two were combined.  A rigorous natural fermentation began the following day without the addition of so2, nutrients, commercial yeast or anything else.   Just grapes.  We pressed the grape must within a week then transferred the wine into neutral french oak barrels.  The wine aged on the lees without disruption for 9 months.  We bottled the wine by hand, unfined/unfiltered and with a small amount so2.