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44% Gamay, 33% Trousseau, 23% Pinot Noir | 174 cases produced

An assemblage of three separate varietals and vineyards. The Gamay (Sonoma) was vinified 100% carbonically and pressed after 21 days in tank. The Trousseau (Tres Pinos) was de-stemmed, and fermented in stainless steel, before being moved to neutral oak for aging. The pinot (Napa) was foot tread and left on the skins for two days before being pressed and moved to neutral oak for fermentation.

All similar approaches in the vineyard. Trellised vines with alternating row tillage and deficit irrigation. The Lovall Valley & San Benito sites experience cooler nights and extended fog in the morning, whereas the gamay in Sonoma experiences more extended sunlight.

Bottled unfined, unfiltered.

  • Pairing

    Tandoori chicken (not too spicy), camembert.

  • Serving

    55 degrees.
    This goes great with a slight chill.

  • Drinking Window

    Now - 2030.
    This wine was built for now, it will continue to develop it’s more secondary elements over the next few years, but the fruit is fresh and full of vigor right now.

The new blend.

A true “Catch & Release” ethos was used for this wine. We had multiple solo act ideas for each of these varietals and it wasn’t until after tasting and blending feverishly for what felt like forever, did we land on putting them all together.