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58% Syrah, 28% Grenache, 7% Pinot Gris, 7% Chardonnay | 175 cases produced

The Syrah was fermented dry in stainless steel with 50% stem inclusion. The Grenache was de-stemmed and fermented at low temperatures (<80 degrees) in stainless steel and pressed to barrel after 10 days where primary and secondary fermentation were completed. Both the pinot gris and chardonnay were barrel fermented and stirred daily for 30 days.

The Syrah comes from the Quatro Esquines vineyard in Sonoma Valley and was farmed by our friend David Rothschild. The Grenache originates from the Siletto family vineyard in Tres Pinos, the Chardonnay from Ukiah Mendocino, and the Pinot Gris from the Anderson Valley. All vineyards are farmed organically, and the Pinot Gris is certified biodynamic.

Bottled unfined, unfiltered.

  • Pairing

    Roasted eggplant, big ol’ cheeseburger.

  • Serving

    58-60 degrees.
    A quick decant of this wine won’t hurt, but it’s interesting to see the wine change over an hour or two if you have the time.

  • Drinking Window

    Now - 2030.
    This wine will continue to settle into adulthood as the years go by, but we dig it in its current primordial phase.

The vision for AAA

The impetus for this wine was to make a red wine that carried the same rugged and raw characteristics of our single vineyard reds while also making it accessible earlier on in its life cycle. We love Syrah and its brutish, yet serious elements, but it is a varietal that takes time to mature. Grenache on the other hand, can be quite generous early on and so we used it to soften the somewhat boisterous Syrah. The Chardonnay and Pinot Gris serve as natural acidifiers. They give the wine posture, and pace without distracting from the fruit profile.