collection i.
a white wine made like a red, creating a unique texture and flavor not achieved by white or red alone. because that was not interesting enough, we adopted the solera style inspired by sherry production. multiple vintages of wine are blended into a single bottle year after year (n.v. = non-vintage).
it’s not an exact math but this first iteration ratios come out to: 2/3 from 2023 (chenin blanc + vermentino) and 1/3 from 2024 (chardonnay + vermentino). each year, we will bottle about 2/3 of the total volume and the remaining 1/3 of the blend will live on to be part of the following year’s bottle. by no. 9, there will be 10 vintages blended together and, Nature willing, still taste good.
all grapes are destemmed and crushed by foot. fermentation lasts 20 days, all native yeast and bacteria. pressed and moved to 400L neutral barrel. full malolactic fermentation. aged for 15 months on the lees. racked. bottled unfined and unfiltered. 44 cases produced.
artwork by Jennelle Lynn. shop this specific print here
red Mediterranean varietals rock, especially when they’re grown on the Central Coast. there is something so rugged yet beautiful about these varietals that really reflects balance in Nature. our iteration leans more towards grace with bright fruits and floral tones, and a long silky finish.
grape picks were spread out to get the full spectrum of ripeness and acidity. they were each treated differently in the cellar. valdiguié: pH 3.3. 100% whole-cluster. open top fermentation. light stomping and punchdowns for 10 days to manage cap. syrah pH 3.5. 100% destemmed. 5 day cold maceration followed by 10 days of fermentation with daily pump-overs to manage cap. grenache pH 3.6. 30% whole-cluster, 14 days of maceration with a mixture of punchdowns and bucket overs to manage cap. all wines were aged in a mixture of 400L and 225L neutral barrels for 10 months before bottling. bottled unfined and unfiltered. 125 cases produced
artwork by Jennelle Lynn. shop this specific print here
55% vermentino 40% chenin blanc 5% roussanne
lemon curd. sea salt. coriander.
SOLD OUT
inspired by our time in the South of France in a small fishing village called Cassis. we were obsessed with the whites from this corner of the world. mineral. bright. fresh. textured. these wines transport us seaside and breathe some serenity into our souls.
all grapes are were picked for acid. native yeast and bacteria. vermentino was destemmed, then cold soaked for 3 days, pressed, fermented in concrete. chenin blanc and roussanne were crushed, pressed, and fermented in neutral barrel. all wines underwent malolactic fermentation, then aged on lees for 10 months in barrel and concrete. bottled unfined and unfiltered. 70 cases produced.
artwork by Jennelle Lynn. shop this specific print here
the rosé clichés exist for a reason. crisp and refreshing, this is simply our go-to for summer. we’ve incorporated a bit more winemaking into this iteration to give it the textural edge we love. as a result, it stands up to just about any food pairing. specifically tinned fish (ask us about our personal recs).
the valdiguié is picked very early and direct pressed. fermented in barrel, all native yeast. grenache is saignée and fermented in stainless steel. both see partial malolactic fermentation, tasted daily to decide on texture. lightly filtered using a cross-flow. unfined. 30 cases produced.
artwork by Jennelle Lynn. shop this specific print here
this fruit comes from a little 1 acre vineyard we recently started to farm on our own. dry farmed, head-trained, no contact with inorganic chemicals in its 22 years of life. zinfandel’s lineage can be traced to southern Italy, where its expression becomes more italian - higher acid, bitter tannins, ripe fruit. forget what you know about in-your-face jammy Zin from Paso; this single varietal red preaches our ethos. Mediterranean grapes raised in an analogous climate, farmed in a sustainable way, made in a minimal intervention style to showcase its original glory.
grapes are picked early and for acid (pH 3.2). harvest done with generous family members in tow - shout out! hand sorted into an upturned 500L puncheon, and fermented with native yeast and bacteria for 20 days, 100% whole cluster. wine pressed then moved to 225L neutral barrel, where it undergoes malolactic fermentation. racked off the lees in spring, returned to barrel, then aged 15 months before bottling. unfined and unfiltered. 30 cases produced.
artwork by Jennelle Lynn. shop this specific print here