Wine: Red, California
Heller Estate has been quietly making first-rate wines from their organic vineyards since 1970. This one has dried berry and chocolate aromas with notes of cassis, mint, cranberry and pomegranate seeds on the long finish. A richly flavorful wine that California fans will truly enjoy, and a great value to boot! Winemaking Details: Temperature controlled, stainless steel fermentation. Aged for 2 years in oak, 40% new. Unfined.
Natural wine from California! This is made by husband and wife team, Tracey and Jared Brandt, based in Berkeley. All their wines are fermented in wood vats and they add nothing at all except a small amount of sulfur at bottling. This is an El Dorado blend of Grenache from Fenaughty, Swansboro and Lightner vineyards and will simply shine on the outdoor table on a warm summer night or next to the fireplace on a cool fall evening. Deep, bright red color with earthy and meaty notes laced with spice and red and dark berries. A lush texture with an array of juicy red fruit flavors and a minerality that adds vibrancy to the long and focused finish. Winemaking Details: Unfiltered, Unfined, Wild Yeast Fermentation, Low SO2 Added
Michael and Anne, the husband and wife team whimsically portrayed on their label, founded Dashe Cellars in the same year they were married. Their carefully crafted wines show their passion and the wealth of knowledge in fine winemaking. This one is a classic example of a Dry Creek Zin, elegant and balanced with velvety mouthfeel. Complex aromas of black cherry, cassis and spices with flavors of ripe blackberry, dark cherry, clove, chocolate with lingering finish. Winemaking Details: Wild Yeast Fermentation, Unfiltered, Unfined
Hank Beckmeyer and his wife Caroline juggle full time jobs, a herd of 50 goats, cheese and soap-making while, of course, making their unique style of natural wines. Suma Kaw is one of their two vineyards, and while they used to combine fruit from both, they have recently started bottling each separately. We like Suma Kaw best (obviously). Dark fruits, a bit floral, a bit gamey and a bit spicy. Mineral driven lasting finish. Drink slowly and see how it changes., this wine is truly alive! Only a few hundred bottles are made. Winemaking Details: Low SO2 Added, Foot Treading, Wild Yeast Fermentation
St Georges pinot noir derives from a site just below the southern end of the Santa Cruz Mountains. A benevolent climate, poor soils, fastidious farming and shy-yielding vines combine to produce tiny, immaculate, densely flavored clusters. The winemaking begins with ambient yeast, a dollop of whole clusters, élevage in neutral barrels, and the wine is bottled without fining or filtration. This is definitely a West Coast Pinot, with lush cherry fruit and lovely spice notes, but not overdone like so many have been from this region.
Since it was mentioned in a cult Japanese wine comic, Calera has been sought after everywhere for good reason.
Natural wine from California! This is made by husband and wife team, Tracey and Jared Brandt, who trained under Eric Texier in the Rhone Valley. All their wines are fermented in wood vats and they add nothing at all except a small amount of sulfur at bottling. This syrah boasts tobacco, earth and herbs intermingled with violets. With a moment to breathe, mineral and spice come to the fore. Red fruits like cherry, plum and raspberry tickle the palate. Long, firmly structured yet smooth tannins coat the mouth and linger for minutes while you ponder what this wine is and what it will become. Winemaking Details: Low SO2 Added, Unfined, Unfiltered, Vegan, Spontaneous Yeast Fermentation, Foot Treading
A delicious Bordeaux-blend from one of the better known biodynamic wineries in California. Deep rich blackcurrant fruit, ripe but not jammy, good acidity and a big finish.