WINE FROM SPECIAL PLACES

*The original New California Chardonnay*

The 2019 vintage gave us brilliant, acid-driven whites across the board that remind us of our 2014s. In some cases the wines surpassed the epic 2018 vintage in terms of quality. Perfectly ripe grape skins provided an aromatic profile that is off-the-charts. This 2019 SoCo also got a “pedigree bump” as we blended down several primo barrels of Tidal Break, Casa Seca, and Estero into the big SoCo tank. The majority of the wine is still raised in 100% stainless steel, but the small additions of declassified vineyard designates (raised in old oak) take the complexity of this SoCo to the next level. Many longtime followers say: “best ever.”

AROMA
chamomile, kiwi, rock salt
FLAVOR
pear skin, lemon verbena, limestone
PAIRINGS
chicken cutlet, mac ‘n’ cheese, king crab tostada

SHOP WINE

If you like Chardonnay that smells like crushed up river stones & preserved lemons…we have a wine for you. Estero is “…not your father’s Oldsmobile.” It a Chardonnay for the doubters. A wine that calls to mind the restrained California wines of a bygone era…like those that went to the famous Paris Tasting of 1976. It resembles in many ways the Burgundian wines that inspired it–but it is decidedly, unabashedly Californian. These clusters, while harvested early to preserve natural acidity, reveal their special relationship with our Mediterranean sun. “Ripe acidity” is what we are talking about here. The kind you find a late spring Meyer lemon. No oakiness, no butter. Just a chiseled, mouthwatering, Russian River white wine. A selection of premier RRV vineyards compose this wine including Butch Cameron, Teac Mor, & Goldridge. All sites situated 8-10 miles from the coast in gravelly loam & sandstone soils known as Goldridge. Clonal material based on Old Wente & Clone 4. This growing region distinguished by its proximity to the cold Pacific Ocean & its complex relationship to the Russian River.

AROMA
wet hay, Thai basil leaf, nectarine pit
FLAVOR
lime leaf, star fruit, rock salt
PAIRINGS
Dungeness crab, Oysters Rockefeller, mac ‘n’ cheese

A southwest facing, hillside vineyard tucked into an ocean-cooled valley near the town of Aptos, six miles from the Pacific. Mount Eden selection chardonnay planted in 1998. Soil type is a deep alluvial fan of sand & calcareous marine deposits with excellent drainage. Reliable morning fog results in daily temperature fluctuations of 40+ degrees. The pattern of fog/sun/fog ensures proper vine respiration & very even ripening.

AROMA
key lime, lemongrass, graham cracker
FLAVOR
lemon bar, white tea, saline
FOOD PAIRINGS
scallop crudo, ono tacos, chicken picata

This choice little “home vineyard” is tucked into a fog-choked valley four miles from the cold Pacific Ocean. It grows on colluvial soils of golden sand and calcareous deposits. Clonal material is Old Wente planted in the early 1970s. This uniquely temperate region is defined by its relationship to the sea, reliable fog, and coastal redwoods.

AROMA
starfruit, chalk, green papaya
FLAVOR
pineapple rind, crushed stone, pain au levain
FOOD PAIRINGS
ham + gruyere bread pudding, tuna fish salad w/ sesame oil, scalloped potatoes

This elusive vineyard is pitched along a series of ridge lines at 2500′ in bucolic Anderson Valley. Its tough mountainous soils range from grey shale to decomposed sandstone with veins of quartz crystal. The clonal material differs by block—this wine is a blend of Clones 72 + 4. This eastern edge of the valley is subject to extreme temperature swings, late flowering, and naturally low yields.

AROMA
pineapple, matchstick, white flower
FLAVOR
lemon drops, quartz, underripe peach
FOOD PAIRINGS
seared scallops w/ lime zest, potato chips w/ crema + caviar, Taleggio frittata

A deep coastal site in the lee of a forbidden Buddhist monastery. Soil is strewn with luminescent blue volcanic rock and sandstone. Steep and angular with multiple aspects—all of them lashed by fog and ocean-born wind. Clones 76 and 4 planted in 1999 and farmed Certified Sustainable. The North American plate is colliding with the San Andreas Fault creating an uplift soil that is unique in all the world, and well suited for viticulture.

AROMA
brie rind, lilac, underripe pear
FLAVOR
golden apple, seashell, cilantro
FOOD PAIRINGS
crab Louie, scallop crudo, lemon thyme risotto

From a selection of premier Sonoma Coast vineyards including Teac Mor & Goldridge. Pinot Noir clones Pommard, 777 & Martini planted in gravelly loam soils known locally as Goldridge, in modest elevations of +/- 200 feet. Defining features of this complex region include the omnipresent Pacific Ocean, its coastal forests & the fog-catching Laguna de Santa Rosa watershed.

AROMA
Bearss lime, cherry pit, Jolly Rancher
FLAVOR
wild strawberry, Ruby grapefruit, kiwi
PAIRINGS
chips & guac, chicken wings, fish soup

From a selection of premier Anderson Valley sites including Romani & Wentzel. Pinot Noir clones Pommard, 115, 667 and 777 planted in varied soils of decomposed sandstone, clay, and fractured rock in elevations ranging from 400-800 feet. Along with an omnipresent marine influence, this valley is defined by the presence of old growth redwood trees. La Selva means ‘the forest’ in Spanish.

AROMA
Italian plum, juniper, potting clay
FLAVOR
huckleberry, cedar shavings, spice box
FOOD PAIRINGS
wild king salmon, slow braised pork shoulder, lamb burger

An extreme Pinot Noir vineyard clinging to a windswept ridge above the town of Boonville. Pinot Noir clones Pommard, 115, 667, and 777 planted in the mid-1990’s on various exposures at elevations ranging from 1030-1100 feet. Forty degree temperature swings are common. The low vigor soil is a blend of Bear Wallow-Wolfy, Hopland, and Yorkville complex. Meticulously farmed by the team at Knez Winery.

AROMA
Rainer cherry, lilac, iron shavings
FLAVOR
blackberry, coco nibs, sarsaparilla
FOOD PAIRINGS
Peking duck, buffalo meatballs in red sauce, lamb chops

Just 10-miles from the Pacific, the iconic Kiser Vineyard is situated in the far northwestern corner of Anderson Valley’s “Deep End.” An extremely cool site with two distinctive blocks, each with its own clones/soil type. The upper block ‘En Haut’ has clones 114, 667, and 777 on compressed sandstone and bands of schist. The lower block ‘En Bas’ has clone 115 on dense stony soils. The vineyard is cared for by the Kiser family.

AROMA
bitter chocolate, black cherry, five-spice, mineral
FLAVOR
black raspberry, walnut, dried orange peel
FOOD PAIRINGS
mesquite grilled Cojo, braised pork shoulder, morrels

A fringe Pinot Noir vineyard situated in the cooler “deep-end” of the Anderson Valley. Pinot clone 115 planted on an east-facing 16% slope at 400 ft.,11 miles from the Pacific Ocean. The site is unique for its exposure to the nearby sea, reliable fog, and dense redwood forests. There are prehistoric redwoods here and an omnipresent fogginess during the summer months. The vineyard is ringed by redwoods and marked by a tumble-down red barn. There is a piercing quietude to the place. 

AROMA
dried cranberry, geranium, incense
FLAVOR
huckleberry, forest floor, red licorice
FOOD PAIRINGS
grilled beef ribs, polpette, lamb burgers

This historic vineyard sits on the south side of route 128, 11 miles from the coast at elevations of 250-500 ft. Soils comprised of mainly decomposed sandstone result in a struggle for nutrients and water, keeping the resulting fruit load of the vineyard in natural balance. A reliable ocean-born breeze keeps things fresh.

AROMA
forest floor, clove, alpine strawberry
FLAVOR
saline, violet, just-picked blackberry
FOOD PAIRINGS
shepherd’s pie, five spice chicken, cassoulet

This spectacular “true coast” vineyard with unobstructed views of the Pacific was a former apple farm. In a prime spot at 700ft. between the first and second ridge, 5mi. from the sea. Clones 115 and 777 planted in 1999 on well-draining sandy-loam soils full of fossilized scallop shells. This area is heavily forested, reliably cool and foggy, and ideally suited for high energy Pinot Noir.

AROMA
cranberry skin, kirsch, seaweed
FLAVOR
rhubarb, pomegranate, wild coastal herbs
FOOD PAIRINGS
charred eggplant, pork tenderloin, seared duck breast

This historic Prohibition-era ranch boasts some of the oldest known Vitis vinifera plantings in California. The Sauvignon Blanc was planted in 1945. The vines are head-trained and dry-farmed organically on red clay soils strewn with fist-sized rocks. An extreme diurnal shift necessitates longer hang times (and a steady temperament). The vineyard is overseen by the capable Athan Poulos.

AROMA
white grapefruit, tarragon, talc
FLAVOR
lemon drop, kumquat, oat
FOOD PAIRINGS
cheve, crab Louis, amberjack crudo

From a mid-century planting of dry-farmed, head-trained Carignan. A severe diurnal shift supports gradual and often late ripening. The soil is red clay strewn with fist sized rocks. The combination of vine age, extended growing season, and tougher soil conspire to produce a rosé with great freshness and complexity.

AROMA
cilantro, fresh-picked strawberry, rhubarb
FLAVOR
watermelon juice, seashell, white grapefruit
PAIRINGS
guacamole + chips, shrimp in olive oil + lemon, beet-cured lox

This historic Prohibition-era ranch boasts some of the oldest known Vitis vinifera plantings in California. The Valdiguie, a heritage variety also known as Napa Gamay, was planted in 1945. The vines are head-trained and dry-farmed organically on red clay soils strewn with fist-sized rocks. An extreme diurnal shift necessitates longer hang times (and a steady temperament). The vineyard is overseen by the capable Athan Poulos.

AROMA
bluberry skin, violet liqueur, tobacco leaves
FLAVOR
mulberry jam, quince paste, Mission fig
FOOD PAIRINGS
wood fired steaks, lamb shanks, olive tapenade

Kick-on Ranch is 14-miles from the Pacific Ocean in the East/West running Los Alamos Valley. Cold ocean breezes ensure slow and even ripening. Soils are grey sandy loam, low in nutrients and producing lower yielding vines. Grüner material is Davis Clone 1 and was grafted in 2012 onto some Pinot Gris vines (planted in 2000 on 101 –14 rootstock). Our section of the vineyard is farmed organically.

AROMA
granny smith apple, white flower, green tea
FLAVOR
lime leaf, rock salt, spiced apple
FOOD PAIRINGS
scallop ceviche, grilled spot prawns, abalone

This historic Prohibition-era ranch boasts some of California’s oldest known Vitis vinifera plantings. The vines are head-trained and dry-farmed organically on red clay soils strewn with fist-sized rocks. An extreme diurnal shift necessitates longer hang times (and a steady temperament). The vineyard is overseen by husband/wife duo Denise and Athan Poulos. This Old Vine White was driven forward by our curiosity about what would happen if we blended up the oldest living SB and Semillon in North America with some old vine Chardonnay from a proximate block.

AROMA
kiwi, cilantro, beeswax
FLAVOR
peach fuzz, lemon bars, white tea
FOOD PAIRINGS
yellowtail sashimi, latke w/ crème fraiche, spring pea pappardelle

A hidden vineyard, tucked in a foggy canyon, just 4 miles east of and 600ft. above the sea. Syrah clones Estrella and Syrah Noir planted in the late 1990s. Soil is a deep colluvial fan of sand and calcareous marine deposits with excellent drainage. Farmed by Prudy Foxx, aka “the Vine Whisperer.” Caleta will never be an every-year thing, but a welcome addition to our cellar on those vintages with drier, warmer springs when fruit set can occur. 

AROMA
green peppercorn, jerky, raspberry pastille
FLAVOR
blackberry leaf, graphite, black plum
FOOD PAIRINGS
anchovy-rubbed lamb chops, smash burgers, buffalo meatballs