Other Information:California's, if not North Americas, only vineyard of this obscure gray skinned variety, originally from the Jura, in production. Farmed without synthetics, but does not certify organic. 5 days on the skins, destemmed, then pressed to old French barrels to finish fermentation and 8 months aging, 6 months on heavy lees.
While our total production is small (~2,000 cases, 24,000 bottles,) our offerings are vast. Nicknamed ‘insane master of small lots’, William crafts about 15 different wines each vintage. All our wines are fermented with native yeast, aged on the lees in neutral barrels, minimally racked with no fining, filtration, or additions other than a small amount of Sulfur. We focus on uncommon varietals, cool climate or old vine plantings, often from the only few acres in California.