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  • THE CLONES

    $180.00
    3-PACK 2016 Swan Clone Pinot Noir 2016 Pommard Clone Pinot Noir 2016 La Tâche Clone Pinot Noir $180 // WC $162 THE DETAILS: + Personalize it! We can include a gift note alongside the wines. + We can customize any 2 or 3 gift packs, just let us know your preference.
  • 2-PACK 2019 Stone Vineyard Chardonnay 2018 Sonoma Coast Pinot Noir $80 // WC $72 THE DETAILS: + Personalize it! We can include a gift note alongside the wines. + We can customize any 2 or 3 gift packs, just let us know your preference.
  • THE DETAILS: + Add custom wooden box for $50 // WC $35 + Personalize it! We can include a gift note alongside the wines. + Magnum purchases with wooden box add-on ship on us. + Order wine by 12/13 to receive by 12/25 via Ground Shipping. Expedited shipping options available, please inquire. All harvested together, then split into two lots – one fermented with AMH yeast, the other with 3001. The idea behind using these two yeasts is to let the wine benefit from the structure provided by the AMH strain, while accentuating the fruit with the 3001. It was then sent to barrel for more than 18 months, an exceptionally long time for Pinot Noir. Everything in this wine tends toward brightness and clarity of fruit. The final alcohol is somewhere around 13.5%. The wine was aged exclusively in used French oak barrels, none less than two years old, with an eye toward preserving the delicate, floral character that is unique to Pinot Noir and is often lost by over-ripeness or too much oak. The nose is clear and bright and true to varietal character: rose petals, bramble, cranberry. The palate shows that this wine is still young; while the mouth-feel is decidedly delicate, there is quite a bit of lingering tannin. Unusually good acid keeps the whole flavor profile high and bright all the way through with lots of pure, red fruit – raspberry, strawberry, rhubarb. There are tertiary notes on the finish of dustiness and mint. That same trace of mint is noticeable in the 2013 Swan Clone Pinot still in barrel. The youth of this wine warrants pointing out again. Even as it is defined by delicacy and brightness, it has the acid and tannin to age for many years. The absence of new barrels has something to do with this, too. Just as a light hand with the oak allows the fruit to shine in this wine’s youth, it will likewise allow the secondary characteristics that develop with age to emerge clearly.
  • THE DETAILS: + Add custom wooden box for $50 // WC $35 + Personalize it! We can include a gift note alongside the wines. + Magnum purchases with wooden box add-on ship on us. + Order wine by 12/13 to receive by 12/25 via Ground Shipping. Expedited shipping options available, please inquire. All harvested together, then split into two lots – one fermented with AMH yeast, the other with 3001. The idea behind using these two yeasts is to let the wine benefit from the structure provided by the AMH strain, while accentuating the fruit with the 3001. It was then sent to barrel for more than 18 months, an exceptionally long time for Pinot Noir. Everything in this wine tends toward brightness and clarity of fruit. The final alcohol is somewhere around 13.5%. The wine was aged exclusively in used French oak barrels, none less than two years old, with an eye toward preserving the delicate, floral character that is unique to Pinot Noir and is often lost by over-ripeness or too much oak. The nose is clear and bright and true to varietal character: rose petals, bramble, cranberry. The palate shows that this wine is still young; while the mouth-feel is decidedly delicate, there is quite a bit of lingering tannin. Unusually good acid keeps the whole flavor profile high and bright all the way through with lots of pure, red fruit – raspberry, strawberry, rhubarb. There are tertiary notes on the finish of dustiness and mint. That same trace of mint is noticeable in the 2013 Swan Clone Pinot still in barrel. The youth of this wine warrants pointing out again. Even as it is defined by delicacy and brightness, it has the acid and tannin to age for many years. The absence of new barrels has something to do with this, too. Just as a light hand with the oak allows the fruit to shine in this wine’s youth, it will likewise allow the secondary characteristics that develop with age to emerge clearly.
  • Out of stock
    The 2016 Sémillon’s aroma is dominated by citrus, particularly key lime, and the smell of wet stones, with just a touch of melon and yeastiness from the lees contact. A bright, almost flinty character carries through on the palate from start to finish. There is a ton of tang and citrus rind here, and the finish is like sucking on a river stone. As a variety, Sémillon has the reputation of developing well in the bottle, and this wine should live up to that – the edges softening slightly and the intense minerality receding to yield more fruit. Don’t be afraid to let this sit for a year or so.
  • The 2017 Sémillon’s aroma is dominated by citrus, particularly key lime, and the smell of wet stones, with just a touch of melon and yeastiness from the lees contact. A bright, almost flinty character carries through on the palate from start to finish. There is a ton of tang and citrus rind here, and the finish is like sucking on a river stone. As a variety, Sémillon has the reputation of developing well in the bottle, and this wine should live up to that – the edges softening slightly and the intense minerality receding to yield more fruit. Don’t be afraid to let this sit for a year or so.
  • #3 Clone / 83 cases prodcued / 13.6 ABV  Stone Vineyard, Alexander Valley The 2018 is our sixth vintage of Sémillon. We grow this Bordeaux varietal along the banks of Maacama Creek at the Stone Vineyard, a spot characterized by volcanic soils and cool, moderate temperatures for Alexander Valley. We've farmed this vineyard since 1972, and it is well-suited to produce white wines with pronounced mineral character and intense aromas. What we have learned about harvesting this grape at this site is that we invariably get some over-ripe bunches and almost-ripe bunches along with the perfect ones (ie it develops a little unevenly), but this works in the finished wine's favor. More exotic perfume comes from the former and needed acidity from the latter. Tasted April 2020: Bright platinum color; obvious viscosity. Bartlett pear and lemon blossom layered with river rock, honey, cashew. There is a touch of yeastiness from 3 months of lees contact - almost a fresh cheesey-ness. It has Sémillon's signature rich, waxy texture on the palate and a citrusy, flinty flavor from start to finish. Savor this with some choice documentary, along with a composed salad of beets, goat cheese, walnuts and butter lettuce, perhaps. Quality tinned fish and crackers works, too. I’m becoming a fan of pantry “cooking.” Necessity breeds creativity; we can swap stories later, preferably over a glass of wine. Sémillon ages well, and I encourage you to hang on to a bottle to experience a different, evolved wine in a year or two. The edges will soften, with the minerality receding to show more honey character and a touch of petrol. Yum.
  • Head-trained Zinfandel / Alexander Valley / 200 cases produced / 13.2 ABV  Remember White Zinfandel? How could you forget? (or maybe you'd like to!) That serendipitous accident back in the 70's brought fortune and fame to a few, and inadvertently saved some of California's oldest vineyards. It also gave the wine a  bad rep, but who doesn't love a checkered past...Fast forward to now, and while White Zinfandel is still widely consumed and often derided, Zinfandel is typically made as a dry, bold red wine with good spice and ample fruit. It can also produce a pale salmon-colored dry rosé with stone fruit flavors and mouthwatering acidity. We made the Carpenter rosé from a couple tons of old head pruned Zinfandel grown on Alexander Valley Road midway between Healdsburg and Geyserville. We picked the grapes at about 22 brix and made the wine quickly to preserve the freshness, using whole clusters, racking after 48 hours, then cold-fermenting, racking again after fermentation completed. The wine settled for ~3 months and was bottled in February, 2020. Fresh, bright and like spring in a glass.  It reminds me a little of biting into the season's first giant (salted) wedge of watermelon. Or a just-ripe nectarines and a whisper of white pepper. To me, rosé is about pleasure and not to be taken too seriously. This wine is seriously delicious, that is (anecdotally) a fact. It goes with porches, pools, green fields and beaches, a BLT or BLAT, pasta and pesto, pizza, all the salty apero snacks. Y'aura-t-il assez de rosé cet été? In other words, stock up before it's gone.    
  • Out of stock
    We grow the Chardonnay in reclaimed creek bed, and the grapes have a unique character not found in the rest of the vineyard. They are picked first, usually by the first week of September, and we put 40% through malolactic fermentation. The wine was aged in neutral French oak barrels for a year on the lees, with regular battonage (stirring). What these protocols achieve is a lovely brioche-like aroma, a creamy, complex texture, and balanced fruit flavors. I get lots of ripe pineapple, orange blossom, passionfruit, and a hint of yellow apple. The racy acidity laces it all together, with a finish that is long on flavor. I’d sip this with a cheese soufflé, steamed lobster or pasta primavera. Drink now, or hold for 2-3 years.
  • 150 cases produced / 13.7 abv Orsi Vineyard, Mendocino County  Thoughtfully SIPping, tasting notes coming soon...    
  • #4 and Dijon Clones / 213 cases Produced / 14.2 ABV The 2019 Stone Vineyard Chardonnay is so fresh that if you pop a bottle now, you won’t be able to push the cork back in. Just finish that bottle. Coming from our family’s original vineyard planted in 1972, we have sold these grapes to many esteemed producers over the years. We’re now keeping the best lots for ourselves, and the Carpenter Chard comes mainly from the Gravel Bar Block, a swath of vineyard that was once part of Maacama Creek, a 7.3-mile-long tributary of the Russian River. It's often socked in with morning fog and cooled by afternoon breezes. As Jake says, It’s virtually impossible to make anything but delicious wine from this site. After two nights of hand-picking in early September, we fermented 8 barrels, 3 going through malolactic fermentation. The wine rested on the lees in neutral French oak for 5 months, and was bottled in February 2020. I get a ton of ripe, green fruit and citrus - green apple, kiwi, tangerine - along with some tropical floral top notes. Jasmine. Plumeria. Again, there’s a mineral streak throughout—the Stone Vineyard signature. It’s crisp and fragrant and has the body to hold up to, but not overpower, whatever you're quaranteating or that Zoom conversation you're having at 4:30. May I suggest you make some homemade French onion dip to pair with your favorite kettle cooked potato chips? The recipe couldn't be easier: slowly sauté thinly sliced yellow onions in butter until soft and brown (about 2 will do, don't forget to salt). Let cool, then combine with a scant pint of sour cream or creme fraiche and some chopped fresh thyme or parsley. Press join, snack and sip away. Drink now or hold for 1-3 years.
  • Out of stock
    Our 2015 Sonoma Coast Pinot Noir comes from a vineyard farmed by Andrew Flocchini in the Petaluma Gap--the country’s newest AVA. The Gap, defined by two coastal mountain ranges running inland from Bodega Bay to San Pablo Bay, is characterized mainly by heavy morning fog and blustery afternoon winds. The fruit grown here has a long, cool hang time, allowing all the signature flavors a chance to develop, and we feel very lucky to be getting these gorgeous, sustainably-farmed grapes from Andrew. For the 2015, we co-fermented roughly 45% Swan, 40% Pommard, and 15% La Tâche clones, left the wine to macerate for two weeks, then sent the blend to used French barrels for 15 months. It’s all about the “gôut de terroir,” or flavor of the land, meaning we want you to recognize this as a Pinot Noir from Petaluma Gap. The light ruby color telegraphs the site, as well as the quintessential rose petal and cranberry aromas. What I want in this varietal is all here: depth, nuance, silky texture, bright red fruit and lots of floral character. I also get some earthiness, umami-savoriness (soy sauce?), and cocoa. The tannins are soft, yet present at the finish, and the band plays on. Open tonight with a roasted pork loin--the orange peel notes will complement rosemary and garlic--or a spring sunset.