Rorick Heritage Vineyard (750mL)
from high in the Sierra Foothills on a 2,000 ft. elevation vineyard with
steeply-planted vines and limestone-rich soils. Our Albariño was whole-cluster
pressed, fermented by wild yeast in neutral oak barrels and then aged on its lees for six months in
Contra Costa County (750mL)
This rosé of Cabernet Franc is from a sustainably-farmed vineyard in Contra Costa County near the base of Mt. Diablo. The grapes were whole-cluster pressed with minimal skin contact, fermented by wild yeast in stainless steel and aged for six months in neutral oak.
Sonoma Mountain (750mL)
This Cabernet Franc is sourced from a vineyard in the rolling Northern hills of Sonoma Mountain. The grapes were de-stemmed, fermented on the skins for 19 days, and then aged for eighteen months in neutral oak barrels.