a micro-winery since 2003
Luc's Vineyard | Fountaingrove
Planted 2010: Graciano, Syrah, Tempranillo, Grenache
Luc’s vineyard is a single southwest facing hillside acre straddling the border between Santa Rosa and Calistoga. Planted on volcanic soils the vineyard is home to rattlesnakes, large rocks, young olive trees, wild turkeys, medium rocks, mature oak trees, and small rocks. Did I mention the rocks? The Tubbs fire raged through the property on October 9th. The vines and olive trees survived, as did a few of the mature oaks. People and pets escaped. House and structures were turned to ash.
Ceja Farms | Sonoma Valley
Planted 1998: Grenache, Grenache Blanc
Farmed by Jesus Ceja, this vineyard is located in west Sonoma, bordering Carneros (one mile south) and the Sonoma Coast appellation which frames the western side of the vineyard. The soil is sandy loam and extremely rocky, planted on an ancient river bed.
Collier Vineyard | Calistoga
Prohibition Era Old Vines: Petite Sirah, Cabernet Sauvignon
A low yielding venerable one-acre vineyard in the heart of Calistoga. These dry-farmed, head pruned vines have been under our care since 2007. We average a mere 0.5 to .75 tons off this acre each year. This site always produces wine which is a pure expression of its surroundings, possessing a 'sense of place' that is undeniable. The vines are planted amid a mix of fig, olive, and walnut trees, and inter-planted with lavender and other wildflowers.
Rock Rose Vineyard | Philo
Planted 2017: Vermentino, Chenin Banc, Graciano, Frappato
Coming soon: Petit Manseng, Saperavi
Keep it Simple.
Wine is what happens when grapes come into contact with yeast. The more in balance the grapes are, not too green, not too sweet, the easier it is to have a happy and healthy fermentation resulting in a delicious glass of wine.
How do we have a happy and healthy fermentation? By actively listening to the dirt, the vines, the grapes, the fermentation, and the vessel. Is the soil healthy? Does it have the proper pH, and nutrients for the vines? Are the vines happy? Are they getting too much water? Too little? Do the grapes have enough shade, sun, and wind? Is the fermentation crackling along at a steady pace? Neither too fast or too slow? Is your vessel clean and free from any contaminants?
Act with Respect.
Respect the land and only do that which nourishes its future. Treat the vines not for this vintage but for all the vintages that follow. Make each step with the intention of preserving the integrity of the vineyard, the wine, and humanity. The best way is often not the easy way. Don't take shortcuts.
Trust the Nose.
The nose is a highly fine-tuned instrument able to detect and process a trillion different scents. We have 400 different smell receptors working in concert all the time. Off aromas in the vineyard, grapes, and fermentation are early warning signs that nutrients are out of balance. When everything is in balance, the wine in your glass will sing with the unique aromatic profile of that summer. History preserved in a glass.