California White

Single vineyard, hand-harvested, 24 hours skin-contact. Fermented in used french oak, partial malo, 7 months on lees. Lots of acidity, green apple, wet stones, salt, twangy finish.

Single-vineyard, hand-harvested, natural yeast ferment in neutral French oak. Aged on the lees for 8 months. Full & lush fruit gives way to salty-sea influenced minerality, wet stones, crisp apple. Finishes with a touch of toast. Very pretty.

Sunshine in a bottle.

30-yr-old, organic vines planted at 1350ft on one of the coldest sites in Lake County. 2/3 fermented in stainless steel, remaining 1/3 was barrel fermented in neutral oak. Lively, expressive w/notes of poached apples, wild flowers, lime leaf & lemongrass…

Blend of 4 California Heritage vineyards, including one of the only own-rooted blocks of Chardonnay in California. Native yeast fermentation. Bottled unfined and unfiltered at 12.9%.
1,000 cases produced

70% Chardonnay, 16% Chenin Blanc, 5% Roussanne, 5% Marsanne, 5% Viognier

Real wine made by native Rhode Islanders, now in Sonoma. See producer's note below.

Dry, aromatic, balanced, & lively, with nuanced notes of rose petals and honeysuckle.

Pears, lemons, apples, & richly layered with a light touch of toasted oak.

Fermented in stainless steel w/native yeast & aged 7 months in neutral French oak. Inviting, enveloping, aromatic.

Dry, savory Riesling. The nose has the classic, telltale aged-Riesling aroma of petrol, as well as honey & orange blossom. It’s concentrated and focused on the palate; baking spices, dried flowers, honey, and almonds all take turns coming to the fore.