Our 2020 Rosato di Sangiovese is dry, delicate, and delicious.  It is created in the saignée tradition – about 10% of the Sangiovese juice destined to become red wine is removed after 12-24 hours on the skins. This pink juice then ferments separately in a stainless steel tank. This process produces a delightfully aromatic, dry rosé, with the added bonus of giving the remaining red wine a more concentrated flavor.

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Displaying bright, yet ripe, blueberry and raspberry fruit, a touch of spice, and just the right amount of acid to make it all balance, this offering is a perfect example of what makes Sierra foothill Barberas so exceptional.

91 points + 2 puffs - Connoisseurs' Guide to California Wines

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Our estate-grown Trebbiano proves our pioneering spirit is alive and well!  Trebbiano has been co-fermented with Sangiovese to create our Misto for years;  today, we are excited to finally give this grape the spotlight.  The first vintage was made on a whim from the extra Trebbiano we picked.  Rusty wanted to see how it would do when we let it ferment in its own barrel.  

The results were enchanting and our new house white wine was born.  Notes of tangerines, dried apricots, white peaches, and fresh herbs mingle with a lovely richness from sur lie aging.  Don't drink it too cold - and be sure to give it time in your glass to open up.  Grab a bottle and taste history in the making.  

The epitome of Foothill old-vine Zinfandel – dust and spice with complex, intense fruit. The Original Grandpère Vineyard is reputedly the world’s oldest, documented producing Zinfandel vineyard – dating back to the 1860s - and it was awarded the California State Fair Vineyard of the Year in 2016.

94 points/Cellar Selection - Wine Enthusiast

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Teroldego, a richly colored, esoteric grape, hails originally from the Noce River basin at the foot of the Italian Alps.  Our Noce di Noce tastes of crushed berries, with a touch of earth and black pepper and a snappy acidity.  Full-bodied but light on its feet.  Try with Carbonara.

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