our story

Albarino

Our Albariño showcases full varietal expression within a crisp, bone dry style. Winemaking’s major influence is the use of barrel fermentation and sur lees aging to provide some texture and roundness that belies the tart acidity of the wine – softness without sweetness. Following hand-harvesting, the grapes were gently whole cluster pressed and cold settled. The juice was racked to old neutral barrels and fermented there. After fermentation, the lees were hand stirred to increase the round texture. Malolactic fermentation was prevented both to preserve fruit aromatics and the native acidity.

2018 was an exceedingly benign growing year. Early February warmth portended an early hectic harvest but a cool spring and a summer with few prolonged heat spells resulted in moderate yields, harvest dates a week to 10 days later than usual and excellent quality. We were able to hand harvest at optimum ripeness on October 3rd.

The 2018 Vintage is Currently Sold Out – The 2019 is Coming Soon!

winemaker notes

Albarino

 Delightfully bright flavors of lemon, apricot, melon with a touch of kiwi fruit are balanced with some tingling minerality and a clean finish. Integrated and smooth, the wine has no sweetness but feels full and lush even while finishing bright and clean.

Without sufficient experience (this is our first vintage) it hard to judge the ageability of this wine but the vibrancy of the fruit and its native crispness suggests the wine will age gracefully, perhaps for 3 to 5 years. This wine opens up with time – enjoy it evolving over the course of a meal or through an evening and marvel at the seamlessness of its’ lush vibrant fruit core balanced with crisp minerality.

Paradise

The Vineyard

Our Albariño comes from Paradise Vineyard vines immediately adjacent to San Pablo Bay at the very tip of Sear’s Point in the Sonoma Coast appellation. The shallow clay soils and the very foggy, cool, wind swept location limit yields and maximize fruit “hang time”. This very cool zone typically is 15 degrees cooler than the town of much of Sonoma or Napa Valleys. This encourages full fruit flavors while maintaining the grapes’ natural acidity. The typical summer morning begins with a high marine layer of fog 400 to 500 feet above the vineyard. This prolongs the cool night time temperatures for several hours until the intense California sun burns the fog off and the temperature jumps 15 degrees. The wind picks up in late afternoon and brings in cool maritime air and drops the temperature by 10 degrees. Prudent vine management requires some careful leaf removal to insure the proper balanced sun exposure awhile reducing the relative humidity around the ripening fruit. The shallow soil necessitates the moderate application of drip irrigation water to maintain a healthy canopy of leaves. Due to superb vineyard management our Albariño was harvested at optimal ripeness on October 3rd.

The Winemaker

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