Vineyard Notes

We had an unusually wet and very cool start to 2023, which resulted in budbreak starting three weeks later than average. The vines grew slowly and continued to be on average several weeks behind normal. There were no major heat events in the summer, and only one mild September heat spike between the two Sauvignon Blanc picks, with one day recording a high of 99 and a low of 48. Regardless, the fruit from both Two Wolves and Right Left arrived at the winery in great condition, thanks to our healthy vines.

Production Notes

Each individual lot was hand harvested in the cool early morning, then pressed whole cluster. After cold settling the juice (no fining), Right Left vineyard was racked to our 2 cement eggs and stainless-steel tank for native fermentation. The hillside fruit from Two Wolves vine was also fermented spontaneously and aged in stainless steel. Both lots were blended together and bottled in the summer of 2024.

CASES: 79

Vineyard Notes

We had a slow and cool start to the year, which resulted in lower than normal yields. We babied these vines through the dry spring, and the block which was grafted in 2021 handled the growing season well. Both blocks were healthy and thriving and produced and abundant crop of bright and flavorful fruit.

Production Notes

62% skin contact. Native yeast.

This was the first vintage of our grafted Sémillon block, which is adjacent to our original 2015 plantings. The non-grafted block was harvested a few days earlier, as the grafted fruit need more time for ripening. Both lots were handled the same way in the winery, half of each lot went straight to press, and the other was destemmed and fermented skin contact. The press juice fermented and matured on full lees in neutral French oak barriques. The skin contact lots spent 22 and 29 days on the skins and were pressed straight to neutral French oak barriques for aging.

CASES: 182

Vineyard Notes

Slow and steady, then all at once was the theme for 2021. Bud break started late after a cool and dry winter and spring. Most of the growing season saw relatively mild temperatures, with very few days over 100 degrees. The vineyard had an opportunity to ripen slowly as we had no extreme heat waves. On average the fruit for all blocks was harvested a week later than in 2020. Higher yields were welcomed as fruit quality was pristine.

Production Notes

Each component for this blend was vinified separately, using a variety of techniques and vessels. The Merlot was destemmed and fermented in open top tanks. Blocks 6 and 7 Cabernet were fermented in stainless-steel tanks. Right Left Syrah was blended from two lots, 100% and 50% whole cluster. The cabernet franc from blocks 8 and 9 were destemmed, plus some 50% whole cluster also from a second lot of block 9. All ferments were carried out by native yeast, and after pressing the wines were aged in French oak before being blended and bottled in the summer of 2023.

CASES: 321