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Photo by Alexia Dahmes
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In 2001 we established the attributes of our Russian River Valley Chardonnay in producing a wine which exhibits perfumed hints of jasmine and citrus as well as notes of Asian pear, dried pineapple and toasty vanilla. We have improved upon this style over the subsequent vintages increasing the expression of minerality and overall concentration. The 2006 vintage continues in this tradition offering beautiful fruit character balanced by a delicate acidity.
($38/bottle)
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We have been working with The Laughlin Family Vineyard since 2001; in fact, our first Chardonnay was produced exclusively from these grapes. As we have assiduously worked with the owners to refine and update this wonderfully old vineyard, we have been rewarded with a superbly unique Chardonnay. A full bouquet of aromas including fresh lychee fruit, mandarin orange, mangosteen, and fruit blossoms carry from the intriguing nose to the lengthy tangerine oil finish. ($44/bottle)
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When we discovered the Charles Heintz Vineyard we knew we had found a site that matched our philosophy: old vines, cool climate, and the potential to make a wine that would reflect a unique vineyard and growing region. The heady nose of dried apricot and orange zest, as well as a gravelly minerality separate this wine from its L'Angevin counterparts. The 2006 offers a seamless mouthfeel, from delicious entry, to a rich palate, completed by a long and lingering finish. ($55/bottle) |
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We have thoroughly enjoyed producing Chardonnays from different appellations and vineyards, allowing the wines to be a reflection of their growing site as presented through our artisan winemaking. In 2006, we crafted two Pinot Noirs: this selection from the Russian River Valley has a more traditional and feminine character when compared to our Sonoma Coast offering. Fresh black cherry, bergamot, mint, and tea leaves highlight the refined aroma profile. This wine is delicately smooth in the mouth and supplies plenty of beautiful fruit from start to finish. ($44/bottle) |
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The 2006 Sonoma Coast Pinot Noir from the Hyde Family's Sonoma Stage Vineyard is our second vintage of Pinot from this site. The vineyard lies in a very cool area with significant marine influence providing relatively low average temperatures and a great deal of cloud cover. The marginal climate, small berry size, and clonal blend (Calera and Swan Clone) present us with an incredibly interesting Pinot Noir with many layers. As with the 2004, we see the signature intense wild strawberry and raspberry as well as floral hints, and smoky notes of tar and earth. The palate has ample weight balanced by a pleasing natural acidity, and finishes with silky tannins and smooth texture. ($58/bottle)
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We maintain the same classic methods of vinification for both our Chardonnays: first, the
fruit is hand sorted to ensure that only the most perfect clusters are gently pressed. We
believe that allowing the juice to ferment naturally, with indigenous yeast, in small French
oak barrels allows for the truest and most balanced expression of the varietal. A selection
of artisan coopers, whose barrels complement our Chardonnays, are carefully chosen; the
subtle variation from cooper to cooper and old barrel to new, combined with the individuality
of natural fermentations, gives an inherent complexity to the final blend.
Once malolactic fermentation is complete, the weekly batônnage, or stirring of the lees, is
performed to further enhance body and richness. The wine continues to age in barrel while
the aromas and flavors achieve maturity. Once the desired level of complexity is obtained,
it is time for bottling. We do not believe in fining or filtering our wine, so it goes directly
from barrel to bottle exactly as it was carefully crafted over the course of many months. |
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When making our Pinot Noir, we first hand sort the fruit before removing the berries
from the stems. We place the whole berries, without crushing, into the fermenter, where
they will "cold soak' for four days to extract a maximum of fruit character. The grapes
will then begin the fermentation process where they are gently "punched down" two times
a day. The relatively cool fermentations are closely monitored and decisions to increase or
decrease punch downs or to implement delestage or other techniques are made based on
what we are tasting and observing as the grapes ferment.
Once we feel we have achieved proper extraction and the fermentation is complete, we
drain the tanks directly to barrel where the wine will go through malolactic fermentation
and will continue to age for approximately 14 months or until the wine has achieved proper
maturity. Just as our Chardonnay, our Pinot Noir is neither fined nor filtered prior to
bottling.
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Click here to order wine.
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