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  • 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
    2014: the La Tâche. This one is for you lovers of the refined, feminine style of Pinot Noir. La Tâche grown at this cool-climate site in the Petaluma Gap is light garnet in color, with brilliant clarity. Hand punch downs, a long fermentation, and ageing in neutral oak help to achieve a delicacy and balance. The nose is subtle with potpourri: dried rose petals, violets, cinnamon bark--and sweet red berry and pepper notes underneath. Strawberry and rhubarb flavors intermingle with a touch of mocha, and a fresh, lifted finish leaves you wanting more. Here’s a perfect wine to sip before dinner: it’s like a quiet storm in your glass. Cellar for 5+ years, or allow to breathe at least 20 minutes.
  • Out of stock
    75Cases Produced Of the several hundred clones of Pinot Noir in existence, the Pommard clone was among the first to be brought over legally from France. In the 1940’s, Dr. Harold Olmo, known as the “Plant Explorer” for his dedication to discovery, imported cuttings from Château de Pommard, the largest holding in the commune of Pommard. One of these became the basis for UCD4 and its heat-treated cousins UCD5 and 6. (A heat-treated vine is one grown in a superheated environment so it grows faster than a virus can replicate.) These latter two vines were distributed by FPMS (Foundation Plant Material Service, now called FPS) in the early 60’s, and were widely planted throughout Oregon and California in the 60’s and 70’s. Pommard is respected for good color, intense fruit, considerable spice, and perhaps most notably, luxurious mouthfeel. We source the Pommard clone from Old Road #3 Vineyard, planted by Andrew Flocchini in 2002. This cool site at the southern edge of Sonoma Coast—the Petaluma Gap region—has sandy-loam soil, and tends to produce wines that are light and elegant. We harvested the grapes in early September, fermented with about 1/3 whole clusters, gave them a 3-day cold soak with twice-daily hand punchdowns, then racked the wine to neutral French barrels. No fining and minimal filtering was employed. We bottled just over 3 barrels in early January of 2016. The nose of the 2014 Carpenter Pommard is full and rich, with intense aromas of cinnamon stick, dried mushrooms, and black plums. Juicy and spicy, with a velvety texture, the wine fills the palate, hitting all the notes: bitter, salty, sweet, acidic, and umami-esque. The fruit is more blue-black than red—wild blueberries, damson plums—and the finish is slightly bitter with notes of dark chocolate. Drink now or hold for 5-7 years.
  • Out of stock
    75 Cases Produced “There are few more civilized pleasures in life than good company, good food and good wine.” — Joe Swan Swan is a Heritage clone, named for Joseph Swan, a pioneer of Pinot Noir in Sonoma County during the late 1960’s and 70’s. Swan’s vineyard near Forestville on Laguna Road, originally planted to Zinfandel, was budded over to Pinot Noir and Chardonnay on the advice of his friend and mentor André Tchelistcheff. It performed well from the get-go. Neighbors in the Russian River Valley were fast to “borrow” clippings and plant “Swan” in their own vineyards. In 1974, Francis Mahoney and Curtis Alley gathered budwood from Swan and performed trials at Carneros Creek with other American-bred clonal selections. In 1996, Mahoney gave the five best cuttings, called Heritage clones, to FPMS and the one from Swan was named UCD97 (aka FPS97). The provenance is less clear, however. Swan never kept any written records, but Mahoney did, and he traced the cuttings from an experimental vineyard in Oakville in 1959 to Martin Ray, who allegedly brought them down from Mount Eden from the “old” Paul Masson vineyards, whereby they initially came over from Romanée Conti. No one will ever know for sure, but it makes a good story, and one cannot argue that the Swan clone is a solid choice for cool-climate appellations. It is known to produce bright and rich Pinot Noir, lighter in color than many other clones, with intense aromatics and an elegant, earthy character. The Swan clone from Old Road #3 Vineyard was picked in early September, and the lot was partially whole-cluster fermented (roughly 25%) and cold-soaked with hand punch-downs for 48 hours. It was sent to age in neutral French oak and bottled in January 2016. Tasted in February 2017: Anise, cola, red cherry. Clean and pretty. Lots of fruit, but not jammy. Forward and intese aromas. Bright acidity. A little potpourri, early strawberries. Zingy.
  • 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.
  • 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.
  • 2015: the La Tâche. This one is for you lovers of the refined, feminine style of Pinot Noir. La Tâche grown at this cool-climate site in the Petaluma Gap is light garnet in color, with brilliant clarity. Hand punch downs, a long fermentation, and ageing in neutral oak help to achieve a delicacy and balance. The nose is subtle with potpourri: dried rose petals, violets, cinnamon bark--and sweet red berry and pepper notes underneath. Strawberry and rhubarb flavors intermingle with a touch of mocha, and a fresh, lifted finish leaves you wanting more. Here’s a perfect wine to sip before dinner: it’s like a quiet storm in your glass. Cellar for 5+ years, or allow to breathe at least 20 minutes.
  • 75 Cases Produced Of the several hundred clones of Pinot Noir in existence, the Pommard clone was among the first to be brought over legally from France. In the 1940’s, Dr. Harold Olmo, known as the “Plant Explorer” for his dedication to discovery, imported cuttings from Château de Pommard, the largest holding in the commune of Pommard. One of these became the basis for UCD4 and its heat-treated cousins UCD5 and 6. (A heat-treated vine is one grown in a superheated environment so it grows faster than a virus can replicate.) These latter two vines were distributed by FPMS (Foundation Plant Material Service, now called FPS) in the early 60’s, and were widely planted throughout Oregon and California in the 60’s and 70’s. Pommard is respected for good color, intense fruit, considerable spice, and perhaps most notably, luxurious mouthfeel. We source the Pommard clone from Old Road #3 Vineyard, planted by Andrew Flocchini in 2002. This cool site at the southern edge of Sonoma Coast—the Petaluma Gap region—has sandy-loam soil, and tends to produce wines that are light and elegant. We harvested the grapes in early September, fermented with about 1/3 whole clusters, gave them a 3-day cold soak with twice-daily hand punchdowns, then racked the wine to neutral French barrels. No fining and minimal filtering was employed. We bottled just over 3 barrels in early January of 2016. The nose of the 2014 Carpenter Pommard is full and rich, with intense aromas of cinnamon stick, dried mushrooms, and black plums. Juicy and spicy, with a velvety texture, the wine fills the palate, hitting all the notes: bitter, salty, sweet, acidic, and umami-esque. The fruit is more blue-black than red—wild blueberries, damson plums—and the finish is slightly bitter with notes of dark chocolate. Drink now or hold for 5-7 years.
  • 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.
  • 75 Cases Produced “There are few more civilized pleasures in life than good company, good food and good wine.” — Joe Swan Swan is a Heritage clone, named for Joseph Swan, a pioneer of Pinot Noir in Sonoma County during the late 1960’s and 70’s. Swan’s vineyard near Forestville on Laguna Road, originally planted to Zinfandel, was budded over to Pinot Noir and Chardonnay on the advice of his friend and mentor André Tchelistcheff. It performed well from the get-go. Neighbors in the Russian River Valley were fast to “borrow” clippings and plant “Swan” in their own vineyards. In 1974, Francis Mahoney and Curtis Alley gathered budwood from Swan and performed trials at Carneros Creek with other American-bred clonal selections. In 1996, Mahoney gave the five best cuttings, called Heritage clones, to FPMS and the one from Swan was named UCD97 (aka FPS97). The provenance is less clear, however. Swan never kept any written records, but Mahoney did, and he traced the cuttings from an experimental vineyard in Oakville in 1959 to Martin Ray, who allegedly brought them down from Mount Eden from the “old” Paul Masson vineyards, whereby they initially came over from Romanée Conti. No one will ever know for sure, but it makes a good story, and one cannot argue that the Swan clone is a solid choice for cool-climate appellations. It is known to produce bright and rich Pinot Noir, lighter in color than many other clones, with intense aromatics and an elegant, earthy character. The Swan clone from Old Road #3 Vineyard was picked in early September, and the lot was partially whole-cluster fermented (roughly 25%) and cold-soaked with hand punch-downs for 48 hours. It was sent to age in neutral French oak and bottled in January 2016. Tasted in February 2018: Anise, cola, red cherry. Clean and pretty. Lots of fruit, but not jammy. Forward and intese aromas. Bright acidity. A little potpourri, early strawberries. Zingy.
  • 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.
  • 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.