2021 From The Cellar - 'Red Gradient'
A selection of reds from 2021. A special release of back vintages out of our cellar.
Rosato - The chardonnay is from the 'Cemetery Block' at the base of the Piccadilly Valley on Alluvial Black Sandy soil, the vines are cane pruned. This farm is run by Jenny and James Griggs who are the 6th generation to farm that block. The sémilon is from Magpie Springs farm in the Hope Valley. It has sand soil and is at the top of a hill near the ocean with strong ocean breezes sometimes. The vines are 25 years old, un-manicured and wild farmed. The pinot gris and sangiovese is Robert Surmann's vineyard in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur-pruned.
Dynamique Cabernet Franc - 100% whole bunch carbonic fermented for 4 days, then pressed to aged in 3000L enox. Black currants and mulberry in a wicker basket from a county side store. How can such a light ruby red liquid be so sinuous, sumptuous, danish salty liquorish fish.
Gamay Nuovo - The gamay is from Robert Surmann’s vineyard in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned. The gamay was carbonically fermented for 5 days in a 2400L wooden barrel then aged in 800L terracotta eggs.
Vino Rosso - Merlot and a little syrah, 100% whole bunch carbonic fermented for 5 days. Then pressed to a 2500L jarrah barrel and 500L old French oak barrels and aged and assembled at bottling.
Pinot Noir Nouveau - The wine is an assemblage prior to bottling but is essentially a pinot noir blend. The pinot noir is foot crushed then fermented whole clustered in a 2000L open top oak barrel. The gamay was carbonically fermented for 5 days in a 2400L wooden barrel then aged in terracotta eggs. The syrah is 100% whole bunch carbonic fermented for 5 days, then pressed to aged in in old 500L oak barrels.
Sangiovese Fresco - From Robert Surmann’s vineyard in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned. The sangiovese was carbonically fermented for 4 days in a 2400L wooden barrel ,then aged in enox.
A selection of reds from 2021. A special release of back vintages out of our cellar.
Rosato - The chardonnay is from the 'Cemetery Block' at the base of the Piccadilly Valley on Alluvial Black Sandy soil, the vines are cane pruned. This farm is run by Jenny and James Griggs who are the 6th generation to farm that block. The sémilon is from Magpie Springs farm in the Hope Valley. It has sand soil and is at the top of a hill near the ocean with strong ocean breezes sometimes. The vines are 25 years old, un-manicured and wild farmed. The pinot gris and sangiovese is Robert Surmann's vineyard in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur-pruned.
Dynamique Cabernet Franc - 100% whole bunch carbonic fermented for 4 days, then pressed to aged in 3000L enox. Black currants and mulberry in a wicker basket from a county side store. How can such a light ruby red liquid be so sinuous, sumptuous, danish salty liquorish fish.
Gamay Nuovo - The gamay is from Robert Surmann’s vineyard in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned. The gamay was carbonically fermented for 5 days in a 2400L wooden barrel then aged in 800L terracotta eggs.
Vino Rosso - Merlot and a little syrah, 100% whole bunch carbonic fermented for 5 days. Then pressed to a 2500L jarrah barrel and 500L old French oak barrels and aged and assembled at bottling.
Pinot Noir Nouveau - The wine is an assemblage prior to bottling but is essentially a pinot noir blend. The pinot noir is foot crushed then fermented whole clustered in a 2000L open top oak barrel. The gamay was carbonically fermented for 5 days in a 2400L wooden barrel then aged in terracotta eggs. The syrah is 100% whole bunch carbonic fermented for 5 days, then pressed to aged in in old 500L oak barrels.
Sangiovese Fresco - From Robert Surmann’s vineyard in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned. The sangiovese was carbonically fermented for 4 days in a 2400L wooden barrel ,then aged in enox.
A selection of reds from 2021. A special release of back vintages out of our cellar.
Rosato - The chardonnay is from the 'Cemetery Block' at the base of the Piccadilly Valley on Alluvial Black Sandy soil, the vines are cane pruned. This farm is run by Jenny and James Griggs who are the 6th generation to farm that block. The sémilon is from Magpie Springs farm in the Hope Valley. It has sand soil and is at the top of a hill near the ocean with strong ocean breezes sometimes. The vines are 25 years old, un-manicured and wild farmed. The pinot gris and sangiovese is Robert Surmann's vineyard in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur-pruned.
Dynamique Cabernet Franc - 100% whole bunch carbonic fermented for 4 days, then pressed to aged in 3000L enox. Black currants and mulberry in a wicker basket from a county side store. How can such a light ruby red liquid be so sinuous, sumptuous, danish salty liquorish fish.
Gamay Nuovo - The gamay is from Robert Surmann’s vineyard in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned. The gamay was carbonically fermented for 5 days in a 2400L wooden barrel then aged in 800L terracotta eggs.
Vino Rosso - Merlot and a little syrah, 100% whole bunch carbonic fermented for 5 days. Then pressed to a 2500L jarrah barrel and 500L old French oak barrels and aged and assembled at bottling.
Pinot Noir Nouveau - The wine is an assemblage prior to bottling but is essentially a pinot noir blend. The pinot noir is foot crushed then fermented whole clustered in a 2000L open top oak barrel. The gamay was carbonically fermented for 5 days in a 2400L wooden barrel then aged in terracotta eggs. The syrah is 100% whole bunch carbonic fermented for 5 days, then pressed to aged in in old 500L oak barrels.
Sangiovese Fresco - From Robert Surmann’s vineyard in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned. The sangiovese was carbonically fermented for 4 days in a 2400L wooden barrel ,then aged in enox.