Labels by both the artists for each of the wines. A unique label for each barrel produced.
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Yeasty, toasty nose with whiffs of vanilla, apple, lemon curd and brioche. Tiny, multitude of bubbles. Rich, medium bodied with a crisp, balanced acidity through the middle. Floral and citrusy with hints of honey on the bone-dry finish.
Subtle honey and citrus-fruit nose. Quince paste, orange blossom, chamomile, jasmine, straw with a body and mouthfeel that only that high skin-to-berry ratio can give a wine. Delicate, yet with a strong concentration to it. Bone-dry finish.
A true "Burgundian" California Chardonnay with orchard fruits and lemon curd flavors balanced by a vein of minerality and bright acidity. Neutral French oak fermented.
A co-fermented wine of Pinot Gris + Pinot Noir from the same vineyard. A light, fruity red, kind of like a Beaujolais. Served chilled.
The wine showcases the complexity the Anderson Valley region produces with balance, purity and persistent flavors of dark red fruits and earthy undertones of beetroot and wet earth. This wine includes fruit from the Abel, Wendling, Romani, and Klindt vineyards. The blend captures the complex mélange of soils located in the Deep End of Anderson Valley.