This small, organically farmed vineyard sits near Occidental, enjoying morning fog and the area’s famous Goldridge soils. Aged 13 months in 35% new French oak, it’s crafted from Calera and Romanee clones and exhibits some distinctly Burgundian flair. Mint, rhubarb, ripe cherries, cinnamon, and black tea leaf aromas lead the charge. The palate starts silky but has grip, texture, and structure to match its perky acidity. Carefully well-made, it’s classy, excellent, and will get even better with some cellaring. – J.R.
