I use a concrete egg shaped tank to ferment and age the Grenache Blanc portion of this blend. The premise is that with the egg's shape and the earth's gravitation rotation it creates a vortex inside the egg that stirs the lees on a constant basis as it ages. What I love about the egg is that it keeps the fruit bright, adds a creaminess to the wine, and it brings out the minerality of the fruit.
A beautiful light golden color, blend has an explosive nose of peach and dried apricot, lemon/lime zest, mineral and white flowers. It’s a rich, opulently full-bodied wine that showcases dried apricots and peaches, Margarita mix, toasted brioche and fresh vanilla bean. What makes this wine, so intriguing is the mineral back bone that keeps the wine
I wanted to make a white wine that was elegant, fun, and intriguing but also had a serious side. This is where balance comes into play. I also wanted to create something, that reminded me of a Chateauneuf du Pape Blanc.
The Grenache Blanc comes from one of the oldest plantings in California, Camp 4 in Santa Ynez Valley near Santa Barbara. Its focus is on brightness and freshness; the Roussanne is from Stagecoach Vineyard in Napa and brings a richness and roundness to the wine that balances perfectly with the Grenache Blanc's verve.
Vineyard: Stagecoach, sustainably farmed, originally planted in the late 1800’s then brought to glory in the mid-1990s beginning with the removal of 1 billion pounds of volcanic rock.
Vinification: 60% Grenache Blanc, 40% Roussanne; 215 cases produced.
The fruit is hand-picked then cold-soaked. I gently foot-stomp the fruit of which 100% whole cluster. None is crushed. The wine goes through open-top, then 100% Malolactic fermentation and aged 18 months in large-format 30% new French oak barrels. In the Cohn Zone: drink now - 2025.
Double Gold - Best Aromatic White, 2021 Sonoma International Film Festival Wine 'WOSCAR' Winner
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$.01 12+ 750 mL bottles
$ 15 1 - 11 750 mL bottles
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