TA: 7 g/l
pH: 3.4
Brix at harvest: 24.9
Harvest date: 9/12/2020
Aging treatment: Neutral American and French Oak


Winemaker’s Notes:


“Life holds tiny pockets of unexpected brilliance, if we look for them.
I’ve been looking for a replacement Pinot Noir vineyard for the Bien Nacido Vineyard since 2007.
North of 24, in the hills of Lafayette, I have found a gem of a vineyard.
This Pinot vineyard is the brain child of world traveler, Steve Thomas, and he has spared no expense in creating an ideal location for growing this finicky varietal…. My hopes are very high for this location.
This wine is a blend of the 115, 667, 777 and Pommard clones of Pinot.
From my years of making Pinot out of Santa Maria Valley, I love the delicate presence of 115 and unctuous character of Pommard clone.”
Dane Stark, winemaker

Tasting notes:

Clear red velvet through the center, the wine is filled with clarity.
This wine has classic Pinot Noir fruit, with characteristic floral notes and structure combined with a smooth palate. The location is ideal for a cooler climate Pinot.
It has a delicate backbone of cherries and spice with floral notes and a light oak presence that lingers on the edges. The finish is Burgundian and clean with soft tannins.
This wine will age fine, but life can be short…. It should be opened on any given Tuesday…. “just because”.

2017
Malbec
Livermore Valley
$32

TA: 4.4 g/l
pH: 3.5
Brix at harvest: 24.3
Harvest date: 10/12/2018
Aging treatment: American Oak


Winemaker’s Notes:

“Malbec is an intriguing, classically Argentinian varietal and one of the five Bordeaux components.
Although usually blended into the Bordeaux wines, this varietal, produced on its own carries weight on the pallet and is generous in fruit.
This is a single vineyard Malbec which rivals the Argentinian classic presentation.”

Dane Stark, winemaker



Tasting Notes:


Medium dark ruby in color.
This wine has a generous aroma of heavy fruit, berries and currants. Medium intensity dried floral notes lead to an elegant mid palate and insignificant tannins around the back of the palate, but a developed structure on the finish with integrated acidity and a lengthy finish. Cacao and smokey flavors hide an underlay of raspberry which carries the fruit to the finish.

The depth of fruit and balance on the wine presage aging potential for a number of years.

Winemaker’s Notes:
“From my time in France I have long sought to emulate one wine in particular. The dry rose wines of the Tavel.
As a wine consuming public we were led astray by the white zinfandels of the ‘80s and are only now coming out of the wilderness, realizing the potential, the versatility of a classicaly made, dry, lovely, refreshing rosé wine.
I began making rosé as a saigné from Cab, Merlot and Zin in the late ‘90’s and now dedicate a harvest of Grenache specifically to this wine.
I am very invested in the outcome of this production… after all, it’s named after my wife.”
Dane Stark, Owner & Winemaker

​
Tasting Notes:
The Grenache for this wine is left, after crushing, on the skins for 6 hours (depending on vintage) where the juice absorbs color and hints of the complexity of reds. It is then pressed off and fermented cool in stainless vats. It is bottled soon after the new year under a full moon.
It should be served well chilled and has a versatility that can only be brought to your table by being a hybrid wine. It straddles the world between white and red, presenting freshness on the palate and complexity of aroma. It brings emotional legerte (French for lightness) like “opera in the park”, fancy outdoors like “Kentucky derby” and rugged fine cuisine like “great American cookout” as no other wine can.

Winemaker’s Notes:
“Barbera is such a delicious wine; we are lucky to have this experiment to reclaim.
My first selection to pair with this wine is cheese, before all else.”
Dane Stark, Owner & Winemaker

Tasting Notes:
The color of this wine is a deeper and more vibrant red due to medium to high acidity.
It opens with earthy fruit, a touch of floral  and medium intensity with a pleasing berry and medium tannic force.
The structure lends itself to aging, and the fruit of the mid palate leads to a lengthy finish. Dense tannins provide for a wonderful food wine and will pair beautifully with richer dishes. The finish mingles floral components and nuts with spice, herbs and roses.

Brix at harvest: 24.5
Harvest date: 9/10-10/12/19
Aging treatment: 75% Aged American Oak, 25% New American Oak


Winemaker’s Notes:
    “To be a good winemaker is to be a good listener. We spend entire seasons listening to the vineyard, trying to balance the vine to its environment, water with the vine’s need, adjusting to the cycles. We watch the shoots, the clusters, the canopy and the cover crop. We put our ear to the proverbial ground at harvest, weighing the ripeness of the fruit with the health of the vine, the weather, projected remaining heat in the season, rain fall…. And “hear” when it is time to pick. We spend years listening to the wine in barrels, does it need more oak? Is it too tannic? Will it age longer? Does it need to be bottled?
​
I have spent 14 years listening to the Livermore Valley appellation and this spot, this valley, these vineyards with their history, they give me perspective. Leave the overwrought Cabs to the North, the mist enshrouded Pinots to the West. Give me glorious floral. Give me fruit driven blends. Let me hear the Grenache, the Petite Sirah and the Syrah grapes that enjoy deep soils, heated summers, and afternoon bay breezes only the east bay experiences. Put these varietals together, grown in this place, and the Livermore Valley pulls back the veil to bring you into its fold. This blend says “place”, it says “unique”, it says “Livermore Valley” like no other blend can.”
    
    Dane Stark, winemaker


Tasting notes:

Beautiful dark red with ruby edges and deep purplish towards the center.
This wine opens with ripe berries, a back bone of oak, layered cassis, smoke and dense fruit. The palate is dense and pleasing, with medium tannins, a lengthy and full mouthfeel. It finishes long with ripe fruit, dark berries a touch of oak and a lengthy underlay of spice. The smoke on the final palate is notable.
It should age gracefully.

TA: 5 g/l
pH: 3.6
Brix at harvest: 24.9
Harvest date: 10/16/2019
Aging treatment: 20% New American Oak blend of forests


Winemaker’s Notes:

As we explore the Livermore Valley, becoming enchanted by the variety and quality this unique wine region has to offer, the Bordeaux varietals cannot be ignored, especially the left bank wines.
This vineyard is quadrilateral cordons and fronting Greenville Rd with generous yield with ample canopy. It is ideal conditions for this varietal.
The Thatcher Bay Vineyard is hand harvested and the wine is made as a standalone varietal due to its relevant structure, balance and inherent quality.”

Dane Stark, winemaker



Tasting Notes:


Medium ruby in color.
This wine opens with fresh fruit on the nose of plums, spice, berries and touch of oak. Medium intensity entry leads to a lean mid palate and soft tannins around the back of the palate with integrated acidity and a lingering finish. Hints of light oak surround a very structured and nuanced mid palate reminiscent of great Bordeaux.
The balance of the fruit and structure provide for aging potential for a number of years.

2018
Cabernet Sauvignon
Livermore Valley
$38

TA: 5.7g/l
pH: 3.5
Brix at harvest: 24.2
Harvest date: 9/17/2018-10/20/2018
Aging treatment: 100% American oak medium grain, 20% New oak.
Bottled: 9/3/2020


Winemaker’s Notes:

“The grapes for this wine come from four different vineyards in the Livermore Valley. They have been selected for producing exceptional wines for the region.
The Livermore Valley will produce stunning Cabs, and this vintage is no exception. The East end of the valley provides heat, deep soils, and a length to the day during the growing season that provides for weighty Cabernet Sauvignon. The west end has more pocketed terrain, more fertile ground and more even ripening.
Thatcher Bay on the east end is west facing, providing depth on the palate and structure. Two of the vineyards are in Kalthoff Commons, which is fairly flat ground with deep soils and increased topography providing retained cooling through the morning hours, it lends structure to the blend. And finally a vineyard at the base of Mt Diablo which has a wider swing in temperatures than the valley floor.
With the grace of this wine ageability is assured.”

Dane Stark, winemaker

Tasting Notes:

The color of this wine is ruby red in the center with clarity and vibrant edges.
It opens with broody, robust fruit, a touch of smoke and floral, and hints of chocolate and strawberry. It has a back drop of oak, not so much that it attracts center stage, but enough that the curtains are draped in it.
The fruit is backed by rich cassis with a vanilla undertone. Medium tannins provide for a wonderful food wine and tremendous age-ability. The smooth finish mingles toasted oak and ripe fruit for a rich experience of classic Cabernet Sauvignon.

TA: 6g/l
pH: 3.64
Brix at harvest: 25.3
Harvest date: 10/4-10/20/2018
Aging treatment: Barrel aged 24 months


Winemaker’s Notes:

“The Zinfandels that we find in Livermore Valley can be highland raisin or valley floor jam. While both of these vineyards can be considered Valley Floor, they are not in the Tesla corridor of deeper soils.
The harvest in 2018 was later than normal, providing a little extra hang time, and created a resulting breadth to the palate that we haven’t seen in recent vintages.
This wine is a blend of Sblendorio Vineyard and Songbird Vineyard…. .”

Dane Stark, winemaker




Tasting Notes:

This wine has ruby clarity and vibrant red color.
Its aroma is candied and bright, with cherries and hints of oak and vanilla, blueberries and musk.
With soft tannins and silky mid palate, the fruit is robust and backed by elevated tannin structure giving it an elegant mouthfeel. There are notes of strawberry pie, candied cherries, and a hint of caramel apple towards the finish and in the lingering palate.

Oak plays a medium roll in this wine which saw entirely American barrels with 50% new oak.

Winemaker’s Notes:

“The Zinfandels that we find in Livermore Valley can be highland raisin or valley floor jam. While both of these vineyards can be considered Valley Floor, they are not in the Tesla corridor of deeper soils.
The harvest in 2018 was normal, providing an elegant sweetness to the palate that we haven’t seen in recent vintages.
This wine is a combination of the Sblendorio Vineyard and Donovan Vineyard…. .”

Dane Stark, winemaker




Tasting Notes:

This wine has ruby clarity and vibrant red color.
Its aroma is lovely, floral and bright, with cherries and hints of spice and some candied notes.
With soft tannins and silky mid palate, the fruit is gentle and backed by an elevated alcohol giving it a sweet presentation. There are notes of strawberry pie, candied cherries, and a hint of jam towards the finish and in the lingering palate.

Oak plays a minor roll in this wine which saw entirely American barrels with no new barrels.

Livermore Valley Vintner's Collective is a group of highly motivated and creative winemakers residing in the Livermore Valley. Driven by collaboration and inspiration, the group decided to begin a winemaking project....
Central question.....
What would happen if you give a group of winemakers a framework of varietals and ask them to make a wine. One that is totally unique, accessible and interesting. A representation of the specified grapes from the appellation, but with the fingerprints of each personality. Would you end up with similar wines? Would they be drastically different?
The answer lies within....

Residual Sugar: 7%
Alcohol Percentage: 18%


Winemaker’s Notes:

“From the old world porto producers comes a tradition that dates back hundreds of years. Topping barrels from the newest to the oldest and bottling from the oldest. The Solera Method ensures that a portion from each vintage in the blend ends up in every bottling… what a way to track a lifetime of wine production.
This wine is a blend of the 2017 through 2019 vintages. It is a combination of Zinfandel, Cabernet Sauvignon and Merlot, with Syrah, Petite Sirah, Grenache and Cab Franc entering the blend in the last couple years.
My preference is chocolate, but my second choice is delicate port and fresh fruit with cheese… for the second, the dessert wine must not be overpowering like a port one would drink with a cigar… but rather elegant and even handed so that the fruit and cheese can be enjoyed as well. It should not be dessert in a glass, but it should accompany dessert.
This is the ninth lot that we have bottled from our barrels of port.”

Dane Stark, winemaker



Tasting Notes:

With a medium red color and dark center, the first impression is one of youth. Upon inspecting its aroma we realize this wine is of design and in balance. Its nose has ripe fruit, sweet cherry, cedar and currant. The alcohol is evident but subdued and not overpowering.
In the mouth this wine comes to life with a coating sweetness and currants, raisins, cherries and plenty of spice. Remarkably the finish is medium in length, making room for the fresh pear and dried figs, St Ettiene and Goudda cheeses. It refreshes rather than adds weight to the experience, cleaning the palate in preparation for the next bite.