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Vintage

Wine

Type

Color

Rating

$

2022

Producer

Name

A fantastic follow-up to the 2021 vintage, tasted in May of 2026. Like its predecessor, the wine has tremendous structure, leading with black cherry fruit, fine cigar box notes, rich loamy earth notes, and a dark forested conifer note with a hint of black olive. Perfumed rose petal notes build on the palate, where dark fruit intensity and taut, gravelly tannins and underlying acid tension create energy and drive, fueling a savoury and lasting medium-bodied finish.

2021

Producer

Name

True dark-fruited magic in the bottle. One of the most luxurious Cabernet Sauvignons you’ll ever taste. Like pure velvet wrapped around an iron-fisted core. The wine is simultaneously bold, rich, unctuous, and yet light, airy, and fresh. This dynamic juxtaposition of textures and flavors comes together seamlessly on the palate. There are bold darkberry fruit notes, currants, and fig paste, laced with tobacco and loamy earth. The tannins are ultra-fine, if not powdery, and imbued with graphite-mineral intensity. There are pressed wildflower notes and dark forest underbrush. The finish is long and punctuated by that mineral intensity and crisp spine of acidity. Just remarkable.

2021

Producer

Name

A beautifully brooding, dark-fruit wine, with well-endowed structure, crisp underlying acidity, and firm, mineral-laced tannins. Dark-berry fruit, forest underbrush, and such a purity of fruit with blue fruit nuances on the long finish. Truly intense mineral notes resound through the full-bodied finish. 100% Sangiovese Grosso BBS11.

2021

Producer

Name

This is absolutely lights-out dynamite. Thoroughly complex, fresh, and inviting, with pure black cherry and black cherry fruit, crunchy plum, and subtle currant fruit undertones. There’s a perfumed intensity here that is so enchanting, like rose and earth, or redwood bark, balanced by mouthwatering acid tension and perfectly formed, elongated velvety tannins.

2022

Producer

Name

As the name, ‘Extravagance’ suggests, this is hedonistic and concentrated, especially so for the Rogue Valley; yet restrained at just 14.3% alcohol. Full-bodied with mixed berry compote, blueberry, and warm baking spices, with rich flourless chocolate cake notes, a lavishly bold mid-center, plump and round tannins, and a mouthwatering, juicy, fruit-driven finish marked by subtler mineral nuances, dried herbs, and sweet dates. Love this wine. It hits all the right notes at $42 per bottle and was made by Barrel 42 (Nichole Schulte and Herb Quady). Aged 22 months in 25% new French oak.

2021

Producer

Name

One of the nicest Rogue Valley reds I’ve tasted from the ’21 vintage. The site is planted on a hillside near Medford, Oregon. It’s a well-draining, rocky site, with great views. This red is produced by Eric Weisinger (Weisinger Family Winery). It’s refined and elegant, with lovely layers of black cherry and blackberry and spiced plum, with mineral notes of clove, graphite, and smoked paprika. The tannins are gentle, velvety, and inviting and nicely integrated and the finish is long, harmonious with some cherry pie and cocoa powder notes emerging on the fruit-forward finish. Another great release from this winery. ($39). Aged 20 months in 28% new French oak.

2021

Producer

Name

The Lot S is a 50-case production, aged 22 months in 24% new French and American oak (SRP $36). Made by Scott Steingraber (Kriselle Cellars). The Lot S is laced with red currant and plum fruit, crushed cocoa nib nuances, bringing a bit of zesty blood orange, fragrant cherry blossoms, and sweet spices. It’s medium-bodied, with light touch on the palate, and fine tannins that build on the finish.

2024

Producer

Name

From Egan Vineyard in Southern Oregon’s Rogue Valley. Barrel Fermented and aged 6 months in 20% new French Oak (33% Malolactic fermentation completed). Suggested Retail $27.00. Made by Eric Weisinger (Weisinger Family Winery). 118 cases produced. Lovely lemon peel notes, with sea salt and white flowers, entice the senses. There’s good energy and tension on the medium-bodied palate, underscored by more of that aromatic sea salt, infused in the lemon-pear-apricot fruit profile, rich and succulent, finishing with excellent persistence and minerality.

2024

Producer

Name

The 2024 Peter William Viognier is a zesty, medium-bodied white, bursting with a honeyed character, white floral notes, and candied peach rings. A host of velvety orchard, stone, and tropical fruit emerge on the palate, underscored by tingly acid tension, finishing with a salty note of toasted, slivered almonds. SRP: $30.00. Made by Barrel 42 (Nichole Schulte & Herb Quady). 154 cases produced. Barrel fermented in 100% Neutral French Oak, 4 months on lees. From the Daisy Creek Vineyard.

2025

Producer

Name

From the Peter William Vineyard, this hillside-planted Grenache bursts out of the glass with mixed berry fruits and a nice blast of salty sea spray, followed by candied watermelon rind, underripe peach, and apricot notes. The fruit is silky and layered on the palate and framed by a firm spine of zesty, racy acidity. What a fantastic, focused, and complex Rosé. Suggested Retail $24.00. Made by Eric Weisinger (Weisinger Family Winery). 80 cases produced (plus 20 kegs for restaurants).

2024

Producer

Name

Sourced 100% from Garys’ Vineyard, just over 75% whole clusters were used and it was aged in just over 81% new 3-year air dried French barrels, with no additions other than sulfur. The nose is assertive and intense in its ample floral and spice components, with violets, crushed rose petals, and fascinating and pure aromas of cardamom, cinnamon, ginger, fennel, cloves, and pepper. Under it all, a lovely black cherry provides the backbone. In the mouth, that black cherry is sharing time with plush blue plum, cassis, and Indian spice flavors on a palate that is generous without being overbearing. There is just enough energetic lift to make the long finish feel buoyant. This is a powerful Pinot, but a pretty one, and one packed with enough stuffing to age well for years to come. – J.R.

2024

Producer

Name

There’s a lot of floral finesse going on here aromatically, and it will be much to the delight of New World Pinot Noir lovers. Lavender, crushed violets, tea leaves, mint, and even some Provence herbs all make themselves known as the aromas waft from the glass, underpinned with rhubarb, pomegranate, raspberry, and savory nuances. The mouthfeel is plush and round but still elegant, with concentrated black cherry fruit and plum flavors that are simultaneously wide and deep. This is a Pinot to both contemplate and imbibe (with gusto). Aged in 77.7% new 3-year air-dried French barrels, with no additions other than sulfur. – J.R.

2024

Producer

Name

This red pulls fruit from Garys’ Vineyard (66.6%) and Rosella’s Vineyard (33.4%), utilizing predominantly whole clusters and aged in mostly new 3-year air dried French barrels. Rhubarb, black cherry, brambly raspberry, black tea, blood orange, and savory herbs announce the aromatic entrance on this rich Pinot. Things get even richer on the palate, where it becomes one of the more overtly hedonistic of the Clarice SLH offerings (that I’ve tasted, anyway). It’s resplendent with sweet baking spices, ripe plums, and dense black cherry flavor. Pair it up with any white meat dish that involves berry compote, and you’ll be in great shape. – J.R.

2024

Producer

Name

Braelynn sources from a few rows from this vineyard (technically west of Graton in Green Valley) planted to clones 115 and 114. She used 20% whole-cluster and about 2/3 new French oak. This is a very, very young red at the moment, its nose slowly revealing floral tones (lavender and rose petal) and black tea leaves among its dark, black cherry framework. Though the palate slightly favors plump, dark cherry fruitiness, it’s got excellent balance overall, with herbal spices and citrus acidity popping up on the edges of the fine mid-palate. – J.R.

2024

Producer

Name

Sourced from Sexton Vineyard, situated between Sebastopol and Occidental, this red sees about 40% whole cluster and 50% new French oak. This one kicks off with cherries and dark tea leaf herbal characters. Almost shy at first, black cherry and red raspberry emerge after a few moments, with tinges of mint, sea spray, and blood orange peel. The nose is dark without feeling weighed down. The palate practically explodes with bright red fruit, all of it brimming with herbal and baking spice notes. The ripe voluptuousness is well-tempered by a shimmering vibrancy of citric acidity (here come those blood oranges again). Not only textural and expressive, but also exceedingly delicious. – J.R.

2024

Producer

Name

Sourced from Sexton and Heintz Vineyards, with about 30% whole cluster and uninoculated fermentation, this Pinot Noir has both elegant and wild sides in equal measure. Crushed violet and rose petal aromas mingle with bramble notes, playful wild berry fruits, oak spice, and just a hint of forest floor. The palate delivers more of the same, with an almost bouncy sense of berry and plum fruitiness and a rich, effortlessly drinkable texture. Aged in 40% new French oak, with just 125 cases produced. – J.R.

2025

Producer

Name

Crafted from fruit sourced from Garys’, Rosella’s and Highlands Ranch vineyards, this rosé is the result of blending five lots (two direct press, two spending 48 hours on the skins and stems, and one spending 72 hours on the skins). A fine rose petal aroma wafts from the glass, accompanied by rich red plum and wild strawberry, with a touch of pomegranate. This has power and roundness in the mouth, that mirrors its rich color, almost reminiscent of a nice Tavel. Herbs, strawberry, and saline flavors extend on a lovely and long finish. – J.R.

2024

Producer

Name

A nervy, energetic Pinot in all of the best ways. The nose is bright with dark red cherry fruit, bramble, licorice, and anise. The palate is almost paradoxically rich, extending the cherry and raspberry fruitiness into a lovely, complex, and spicy mouthfeel. It could age for a few more years, but tastes so good now that you’ll likely just want to answer its call and get busy drinking it now. 10% new French oak, 15% whole cluster, and sourced from Peake Ranch and John Sebastiano. – J.R.

2024

Producer

Name

Bright cherry, tangy and savory cranberry, dark plum, and brown baking spices announce themselves on the nose of this affable and immediately tasty Pinot. The mouthfeel is rich yet easygoing, bringing darker cherry fruit and further hints of those warm and welcoming baking spices. Certainly worth picking up the call for, this is a crowd-pleaser through and through. Sourced from John Sebastiano and Peake Ranch, and aged in all older French oak. – J.R.

2024

Producer

Name

Peachy keen is the name of the game with this ringer of a Chardonnay. The classic SBC yellow fruit richness is well on display here, with apples, peaches, and ripe figs all cozying up to warm baking spices on the nose, and the palate. A bit of lemon peel acidity helps keep things lip-smacking through the toasty finish. Aged in 50% stainless steel and 50% older French oak, with grapes sourced from Sierra Madre, Peake Ranch, and John Sebastiano vineyards. – J.R.

2021

Producer

Name

Always a lovely Chardonnay. Crisp lemon and lime notes, like blossoms. Lovely silky-satiny fruit and textured on the medium-bodied palate, framed by crystalline acidity and candied ginger and lemon peel notes. Crushed almonds and vanilla on the finish. Chardonnay lots are kept separate by clone and soil selection (alluvial, volcanic, and clay). Fermented with Montrachet yeasts and aged 11 months in French oak barrels. Vineyards were planted in 1970 and 1980. Celebrating 25 vintages in 2026, Karin and Justin Warnelius Miller are second-generation Swedish-American winegrowers and makers.

2018

Producer

Name

This wine is always so enticing and so delicious. Because it’s held back, your first experience reveals a sumptuously earthy red, here, offering the hallmarks of the 2019 vintage: Beautifully sweet and fine tannins frame loads of plush black fruit, nuanced with tobacco spices, black truffle, and wet slate. Positively addictive and long on the full-bodied finish. What a hedonistic and yet beautifully balanced wine.

2019

Producer

Name

Gorgeous aromatics of white pepper spice, dark berry fruit, and quite spicy with a lot of bright woodsy notes, black tea, and black truffle nuances. Medium-to-full-bodied, boasting loamy earth and a rich palate supported by chewy, earthy tannins. For all its richness, it builds with driving energy and tension.

2022

Producer

Name

Sourced from the Hyland Vineyard in Oregon. Native yeast, whole-cluster pressed, fermented, and aged sur lie in concrete. Malolactic conversion is inhibited. Aged eight months in concrete amphora, bottled unfined and unfiltered. Perfumed herbs recall Yellow Chartreuse, crushed dill, and even a touch of bacon fat, layered over a flinty mineral core and crushed sea salt. On the palate, silky and lush poached pear is balanced by mouth-puckering acidity and tension. Notes of oyster shell carry through the lengthy, savory-spiced finish. What a complex and thoroughly delicious wine. 125 cases produced, $60.

2021

Producer

Name

Sourced from the Hyland Vineyard in Oregon. Native yeast, whole-cluster pressed, fermented, and aged sur lie in concrete. Malolactic conversion is inhibited. Aged eight months in concrete amphora, bottled unfined and unfiltered. The 2021 is right in the same pocket as the 2020, super expressive of fresh Kaffir Lime, white flowers and honeysuckle with flinty mineral character, resonating on the palate. Excellent fruit weight and depth of flavors, but about as bright and tension-filled as it gets with a pH of 3.02 and TA of 8.2 g/L. 117 cases produced ($60).

2020

Producer

Name

Sourced from the Hyland Vineyard in Oregon. Native yeast, whole-cluster pressed, fermented, and aged sur lie in concrete. Malolactic conversion is inhibited. Aged eight months in concrete amphora, bottled unfined and unfiltered. This own-rooted Riesling was planted in 1973 on red volcanic soils southwest of McMinnville, near the Van Duzer Corridor. Bob Cabrall notes that the vines now have trunks the size of small trees. “I walked the site myself and ended up buying a couple of tons.” The wine builds in the glass with classic petrol tones alongside white flowers, Kaffir lime, and lemon drop. The acidity is positively bracing, which makes sense given the numbers: pH 3.09 and TA of 8 g/L. A touch of residual sugar balances that electric brightness. Long and mouthwateringly crisp. 119 cases produced ($60).

2024

Producer

Name

Entirely from Bacigalupi Vineyard, native yeast fermented in barrel with malolactic prohibited. Barrel-aged sur lie in neural Marcel Cadet Barrels. The Acoustic Sunrise shows a juicy pear and peach-driven acidity, with plenty of pure fruit expression—apple and fresh pear at the core. A buttery, creamy leesy note adds textural silkiness, yet the wine remains vibrant and taut, thanks to scintillating acid tension from the lack of extended aging. The finish carries impressive fruit length and bright, energetic minerality. 93 cases made. ($75).

2023

Producer

Name

Sourced from Bell Summe Vineyard and Martinelli Zia Gia Vineyard. Native ferments, aged 12 months sur lie in 30% new French oak from Marcel Cadet, Tonnellerie Ô, and François Frères. Unfined and Unfiltered. The Bell Summe vineyard is pronounced like “Yummy”, and this wine blends Old Wente Clone with Montrachet Clone from Martinelli’s Zio Gia Vineyard. In the glass, it shows a bold, yummy richness and a sleek texture. Ripe orchard fruit mingles with candied lemon peel, while slick tangerine oil is brightened by oyster shell minerality. A firm spine of acidity helps support all that generous character, coming into focus on the leaner, focused finish. 107 cases produced ($100)

2023

Producer

Name

Sourced from Heintz Vineyard and Bootleggers Hill Vineyard. Aged 12 months sur lie in 30% new Marcel Cadet, Tonnellerie Ô, and François Frères barrels. Unfined and Unfiltered. 263 cases produced. The wine is lifted and bright, offering wildflowers and crushed almonds with a subtle hint of vanilla. Fleshy orchard fruit brings generosity to the mid-palate, while saline acidity and wet river-rock minerality frame a taut, energetic wine. The long, cool growing season proved challenging for Chardonnay, though it favored Pinot Noir and Cabernet Sauvignon. I’d suggest enjoying the hell out of the 2023 Chardonnay now, while holding the 2022 and 2021—begin pulling corks on those starting in 2027 or 2028. ($100)

2022

Producer

Name

The depth of flavor in the 2022 is off-the-charts impressive—rich and expansive, bursting with wildflower honey, tangerine oil, buttered brioche, and crème brûlée notes. Enticing crushed almonds and hazelnuts add breadth and texture without heaviness. Citrus and orchard fruit mingle with slate-like minerality. Complex and downright delicious. Vineyard sources include: Heintz and Bootleggers Hill. Native yeast fermented, with full malolactic, aged for 12 months in fine French oak, including in Marcel Cadet barrels. 272 cases produced. ($100)

2021

Producer

Name

Super-perfumed with candied ginger and lemon peel, underscored by oyster shell minerality. There is a medium-bodied richness that may well stem from the Montrachet clone at Bootleggers Hill Vineyard, lending the wine added depth and a velvety suaveness. Crisp acidity carries through to a long, lemon-bright finish with excellent persistence. Vineyard sources include: Heintz and Bootleggers Hill. Native yeast fermented, with full malolactic, aged for 15 months in fine French oak, including in Marcel Cadet barrels. ($100) 14.3% alcohol. 220 cases produced.

2020

Producer

Name

This wine shows a beautifully unctuous character, with salted lemon peel and bright, fragrant lemon oil leading the way. Crushed Marcona almonds add a savory-salty nuance, while a hint of buttered brioche builds richness. The texture is velvety and sleek, balanced by a firm spine of acidity. Zesty and gently spicy. Vineyard sources include: Heintz and Lancel Creek Vineyards (Mark Aubert leases some of this). Native yeast fermented, aged for 15 months in fine French oak, including in Marcel Cadet barrels. ($100) 14.2% alcohol. 135 cases produced.

2019

Producer

Name

Compared to 2018, the 2019 release is crisper and more focused, showing lifted wet-stone and flinty-mineral character. White floral notes and tangerine oil add further lift while the medium-bodied palate is entirely fresh with grippy acid tension. Crushed Marcona almonds add nuance to the lengthy pressed-wildflower finish. Vineyard sources include: Heintz and Freestone. Native yeast fermented, aged for 15 months in fine French oak, including in Marcel Cadet barrels. ($100) 14.1% alcohol. 183 cases produced.

2018

Producer

Name

Sourced from Heintz and Freestone vineyards. Heintz Vineyard was planted in 1982 to Clone 4 on AXR1—the large-berried selection developed by Harold Olmo at UC Davis. It forms the backbone of this wine. A distinctive element of the élevage is the barrels crafted by Marcel Cadet, who produces roughly 2,000 each year. Each barrel is submerged in water for about 20 minutes before toasting, effectively steaming and toasting simultaneously. This technique encourages greater expression of vanillin and crème brûlée notes, while the harsher tannins are leached out early in the toasting process. The result is a more perfumed, refined oak profile. Winemaker Bob Cabrall also ages some of the wine in heavier-toast François Frères barrels, adding depth and a marked contrast. In the glass, the wine is super-expressive, with oyster-shell minerality, ripe orchard fruit, and nuances of wildflowers, with a subtle beeswax note. It builds with impressive mouthfeel, yet finishes focused, carried by salty acidity and lingering baking-spice complexity. A pop of salted French butter on warm brioche is about as far as the oak character goes, and is perfectly integrated. Vineyard sources include: Goldrock Estate, Campbell, and Heintz. Native yeast fermented, aged for 15 months in that fancy French oak. ($100) 14.4% alcohol. 183 cases produced.

2023

Producer

Name

The 2023 Electric Hippy is robust and richly styled, bold and generous yet framed by zippy, zesty acidity. A pop of cocoa powder freshness lifts the darker fruit tones, while earthy black tea tannins and fresh morel notes add savory depth, but the overall impression remains focused and precise. Vineyard sources include: Goldrock Estate, Campbell, and Heintz. Native yeast fermented, one-third whole cluster, aged for 16 months in fine French oak. ($125) 13.9% alcohol.

2022

Producer

Name

The base of this wine largely comes from Paul Hobbs’ Goldrock Estate, perched on the first ridge rising off the Pacific Ocean. It opens with dark fruit and sassafras notes, backed by zippy, zingy, electric acidity that will mellow with time. Incredibly perfumed, it offers wild berry fruits layered with violets, wild herbs, white and black pepper. There is building tannic tension through the mid-palate, supported by a saline thread of acidity that carries the wine to a firm, lasting finish. Vineyard sources include: Goldrock Estate, Campbell, and Heintz. Roughly one-third is whole-cluster fermented with native yeast in open-top tanks, aged for 16 months in fine French oak. ($125) 13.9% alcohol.

2023

Producer

Name

This wine carries the energy and finesse of the 2023 vintage. Bright and expressive with a coiled-up sense of energy. Pure black cherry and blackberry fruit are dusted with cocoa powder. Wound up, exuberant, and in need of some time in the bottle for the tannin to fully knit together. So, best to pop corks after 2027 when the wine exhibits its more unctuous self. Vineyard sources include: Kanzler, Schell Estate, Little Boot, and Heintz. Roughly one-third is whole-cluster fermented with native yeast in open-top tanks, aged for 16 months in fine French oak. ($125) 14.2% alcohol.

2022

Producer

Name

The 2022 builds in the glass, with blackberry and cherry nuanced by incense and English Breakfast tea notes. Bold and expressive, it carries red and black licorice tones, a touch of tar, and wet slate minerality. Medium-bodied with a supple richness and softer tannins, a reflection of the warmer vintage, making this an unusually early-drinking expression of Troubadour. That approachability will be welcome for consumers, as several of the surrounding vintages still require time for their structures to fully settle. Vineyard sources include: Kanzler, Schell Estate, Little Boot, and Heintz. Roughly one-third is whole-cluster fermented with native yeast in open-top tanks, aged for 16 months in fine French oak. ($125) 14.1% alcohol.

2021

Producer

Name

The 2021 Troubadour is bright with a vivid carbonic character that gives the aromatics lift. Whole-cluster fermentation brings structure, shaping tea-like tannins with nuances of white pepper and fresh morels. As in previous releases, a consistent thread of saline acidity runs throughout, framed by compact, ripe tannins. Delicious upfront, it nonetheless needs time for those tannins to fully settle. Vineyard sources include: Kanzler, Schell Estate, Little Boot, and Bush Crispo Vineyards. Roughly one-third is whole-cluster fermented with native yeast in open-top tanks, aged for 16 months in fine French oak. ($125) 13.9% alcohol.

2020

Producer

Name

The 2020 is bold, offering ripe darkberry fruit, Hibiscus, dried fennel, and black licorice, layered over rich cherry fruit. Deeply concentrated mid-palate, with ultra-fine tannins framing a focused, acid-driven and mineral-scented finish. Vineyard sources include: Kanzler, Schell Estate, Little Boot, and Bush Crispo Vineyards. Roughly one-third is whole-cluster fermented with native yeast in open-top tanks, aged for 16 months in fine French oak. ($125) 13.8% alcohol.

2019

Producer

Name

Wonderfully fragrant, fresh, and inviting, with notes of rose petal and incense layered over blackberry and blood orange. Medium-bodied on the palate, it carries a terrific thread of saline acidity, staying beautifully focused and juicy through a lengthy, brown-baking-spice finish. The fine tannins in Troubadour often show a black tea quality. Vineyard sources include: Kanzler, Schell Estate, Little Boot, and Bush Crispo Vineyards. Roughly one-third is whole-cluster fermented with native yeast in open-top tanks, aged for 16 months in fine French oak. ($125) 13.9% alcohol.

2018

Producer

Name

This medium-bodied Pinot Noir shows wonderfully bright, crunchy red fruit layered with blackberry and hints of sassafras. Nuances of white pepper add lift while black-tea-like tannins are beautifully resolved, underscored by saline minerality and blood orange acidity. Fresh and lifted. Vineyard sources include: Kanzler, Schell Estate (Paul Hobb’s estate), Little Boot, and Graham Vineyards. Average of 35% whole cluster fermented with native yeast in open top tanks, aged 16 months in fine French oak. ($150) 13.8% alcohol.

2025

Producer

Name

This rosé is crafted from grapes sourced from the Sta. Rita Hills AVA. Gently destemmed berries are macerated overnight before pressing, combined with a saignée portion, drawn from Pinot Noir fermentations after 12–24 hours. The juices ferment separately to dryness in stainless steel with carefully selected yeasts, with malolactic fermentation suppressed to preserve freshness and vibrancy. Bottled unfined with minimal sulfur. As such, there is a nice, dark color, almost the color of Aperol, and very lovely notes of blood orange, grapefruit, and tangerine, with white peach. A silky mid-palate is balanced by a firm spine of saline acidity through the bone-dry finish, nuanced by sagebrush and rose petal florals.

2021

Producer

Name

This wine is crafted using a minimal-intervention approach, beginning with meticulous hand-sorting and destemming into whole berries, with each clone fermented separately using native yeasts and daily punchdowns. After 18 days on the skins, the wine is gently pressed and undergoes native malolactic fermentation before a single racking prior to bottling. Aged in French oak (38% new, 62% two-year) from cooperages including Cadus, Damy, Billon, François Frères, and Seguin Moreau, it is bottled unfined and unfiltered with minimal SO₂ (13.5% ABV). Plenty to love about this Pinot Noir, from its medium-bodied appeal to its velvety-silky textures, bolstered by good firm, yet plump and juicy tannin. The softness is surely from the time ageing, as this is a 2021 release, hitting the market some five years after harvest. It’s really quite a pleasant and easy-drinking sipper finishing with some Graham cracker crust spice and grapefruit and blood orange zest.

2021

Producer

Name

Grapes are hand-sorted and destemmed, and whole berries are native yeast fermented with daily punchdowns. After 18 days on the skins, the wine is gently pressed and undergoes native malolactic fermentation before a single racking prior to bottling. It is aged 17 months in French oak (20% new, 20% once-used, 60% two+ year) and bottled unfined and unfiltered with minimal sulfur. The wine is quite savory, with a black truffle umami richness and high-toned Asian spice notes of soy and white miso. Earl Grey tea tannins are firm, yet inviting. A cascade of darker umami-laced fruit glides across the palate. The finish is medium-length and dry.

2021

Producer

Name

This wine is crafted using a minimal-intervention approach beginning with meticulous hand-sorting and destemming into whole berries, with each clone fermented separately using native yeasts and daily punchdowns. After 18 days on the skins, the wine is gently pressed and aged 17 months in French oak, undergoing native malolactic fermentation and minimal handling before bottling. Bottled unfined and unfiltered with minimal SO₂ (13.5% ABV). Nicely suave, velvety, with red berry fruits and elegant notes of cedarwood, rose hip, and crushed cocoa nibs, with tart blood orange acidity on the lengthy, perfumed, medium-bodied finish.

2024

Producer

Name

Winemaker Shalini Sekhar produced this Chardonnay from a single vineyard block of Dijon Clone 76 using a minimal-intervention approach, beginning with gentle whole-cluster pressing. Fermented in mostly neutral French oak with carefully selected yeasts and no malolactic fermentation. Aged 10 months in French oak and stainless steel and bottled with minimal sulfur. This is one serious Chardonnay, satiny through and through, balanced by crisp apple and pear notes, a firm spine of ultra-juicy acidity, and beautifully pure and vivid citrus and orchard fruits, leaning into stone from the bouquet through the slightly salty finish. Lush and supple mid-core, with excellent fruit weight.

2024

Producer

Name

Winemaker Shalini Sekhar crafts this Chardonnay using a minimal-intervention approach, beginning with gentle whole-cluster pressing and fermentation in French oak with carefully selected yeasts. Each Chardonnay clone is vinified and aged separately, with partial malolactic fermentation for balance between depth and freshness. Aged 10 months in French oak and stainless steel and bottled with minimal SO₂, the wine comes from certified sustainably farmed vineyards. Wonderfully high-toned, offering lemony-bright notes, hints of baking spice, lime zest, and lemon cream. Focused, energetic, with zesty acidity, wet river stone minerality, crushed sea salt, and a crisp, bone-dry finish.

2023

Producer

Name

Gorgeous and full-flavored. Violets. White pepper and mulberry. Dusty red rock minerality. Stunning concentration. Blue-black fruit notes, warm Asian spices. Ultra-fine tannins with some mineral intensity. Ultra compact. Wet slate and petrichor. Impressive length. Fresh and lifted from a firm spine of acid tension. This 100% Malbec was made by Winemaker Shane Finley from grapes grown in a Certified California Sustainable vineyard, located in the Petaluma Gap AVA on the rolling hillsides of southern Sonoma County and overlooking the north shore of San Francisco Bay. It was aged for 20 months in 100% new French oak.

2023

Producer

Name

A delicate, yet delicious Pinot framed by cherry, raspberry, and strawberry panna cotta notes, luscious and creamy with warm pie spice notes layering complexity into this otherwise pure-fruited, bright, and decadent wine. This 100% Pinot Noir was made by Winemaker Shane Finley from grapes grown in a Certified California Sustainable vineyard, located in the Petaluma Gap AVA on the rolling hillsides of southern Sonoma County and overlooking the north shore of San Francisco Bay. It was aged for 15 months in 100% French oak (50% new).

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