A true "garagiste" experence, shooting here allows a hands on tour, taste and real world view of both the art and science, of premium winemaking.
We began producing small lots of ultra premium wines in 2005 and have increased production each year to our current limited release production of 1200 bottles. As an added bonus of working with the studio, clients can see, smell, touch and taste our current releases, as well as sample from our barrels, or even help with the crush. You\'ll see and experience the craft of winemaking not possible at even the smallest boutique winery, as you compare lot by lot, barrel by barrel in our on-site micro facility.
Sourcing fruit from only select vineyards, we have been making luscious hand-crafted wines for the exclusive enjoyment of our clients and guests. These varietals have included a Howell Mountain Cabernet Sauvignon, Carneros Syrah, Plymouth Sangiovese and Yountville Rose of Pinot Noir.
Dan's Wine Blog
2008-04-21 00:00:00
Blending and Racking
The 2006 and 2007 vintages are both in barrel, but at very different stages in their development. The '07's are young and restless. Finally settling out the solids left over from fermentation and pressing. They taste vibrant, full of fruit, dark dark red, almost bragging of the vineyards they came from. This week we'll rack the lees that have settled and top the barrels. The '06's taste like velvet, deep, smooth... Bruce says "like the 2000 Chateau Latour"... Here's where all the extra work of making separate lots and keeping them in separate barrels pays off. Does 85% of the Cepage and 15% of the Montrachet work better than a 90/10 blend? Ah it's tuff work... Over the next few weeks we'll blend and taste small samples until we're sure we have the magic figured out.
2008-03-21 00:00:00
Spring Arrives
Spring is arriving in the Napa Valley with a mixed message this year.... The mustard plant burst into it's bright yellow bloom just after New Year's, covering the valley floor months early. I felt Mother Nature was hinting at a long and early growing season. But here we are at the end of March and near freezing mornings bring the drone of the wind machines and the scent of smudge pots. Bleary eyed growers, after another sleepless night, gather at the Rutherford Grill ordering cups of coffee instead of the usual $20 glass of vino.