The 2019 Maeve is a dry sparkling moscato. Utilizing muscat ottonel from Hat Ranch Vineyard these grapes were picked early to lock in the natural acidity. Primary fermentation and aging occurred in neutral barrels before a second fermentation in bottle. This was followed by extended aging on yeast lees for 18 months. Disgorging removes sediment and you’re left with a bubbler that is refreshing, light, and dry.
The 2020 Le Compere blends three unlikely accomplices from different Snake River Valley Vineyards. Sangiovese, Merlot, and Malbec come together to create a beautifully drinkable red blend. The 2020 vintage was marked by intense Summer heat creating ripe fruit, which translates into rich red wines. The Sangiovese in our blend provides great acidity while the Merlot and Malbec impart depth and spice. All varieties were fermented separately and blended prior to bottling.
The 2019 Sauvage features whole, cluster Gewurztraminer grapes sealed in a tank for 30 days while letting nature take its course. The finished wine was aged in a single, neutral oak barrel for 9 months before bottling. Enjoy aromas of feijoa, grapefruit and jasmine. Honey, orange and pine stimulate the taste buds with a long, dry, finish. Drink responsibly. Pair irresponsibly.
Our 2020 Sangiovese comes from Arena Valley Vineyard and was fermented both wildly and conventionally. Extended skin contact time of 20 days coaxed out extra tannin to add complexity. Boasting flavors of red currants, berries, and allspice while 40% new french oak imparts structure and length. Sangiovese’s high acidity shines through, which keeps this wine fresh and makes it the perfect partner for pizza.
The 2018 Le Compere blends three unlikely partners from different Snake River Valley vineyards. Barbera, Malbec and Carmenere come together to create a beautifully drinkable blend. Chocolate, raspberry, and new oak spice on the nose are followed by flavors of black cherry, graphite and vanilla. The perfect accomplice to rich cheeses, barbecue, and beef short ribs.
Malbec picked October 18th at Famici Vineyard was processed right on site and left amongst the vines to ferment naturally in the elements. A long and cold fermentation took 40 days to complete before the grapes were brought into the winery to be pressed. The resulting wine was barrel-aged on Chardonnay lees adding texture and nuance. The unique aroma and taste of violets make our vineyard ferment a memorable experience.
A co-fermentation of Grenache, Syrah, and Mourvedre from Red Heaven Vineyard creates a fully integrated balance of these classic French varietals. Enjoy aromas of mixed berries, black cherry, graphite, and nutmeg. This full-bodied wine features a flavorful expression of plum, dried fruit, and leather. It captures the right balance of acidity and tannin with a long, supple finish.
Riesling from Skyline Vineyards was harvested and put directly into tank for 6 months. Whole cluster, wild fermentation with extended skin and stem contact created an intensely tannic and robust wine. This was balanced with a pale rose of Grenache and Mourvedre to add fruity components and softness. The resulting wine displays notes of peach, stone fruit, and spice with bright acidity and firm tannins. Named to celebrate the birth of the winemaker’s son.
Riesling was pressed into a temperature-controlled tank where it underwent a cool and slow wild fermentation. The wine was then transferred to stainless steel barrels and aged for 6 months. A small amount of residual sugar was left in the wine to balance out Riesling’s naturally high acidity. This wine has characteristics of pineapple, mango, star fruit, and lychee.
The 2018 Barbera has an expressive aroma of anise, chocolate, and dried raspberries. Juicy, bright acidity with blackberry and licorice on the palate make for a long, lingering finish. The high acidity of Barbera is the perfect combination with fatty dishes incorporating rich meats, mushrooms, and bleu cheese.