New Release: 2020 red wine

---

This is our 5th vintage making wine from the Buckeye Ranch Vineyard in the Lamorinda AVA. It's a small hillside vineyard nestled in the East Bay hills with three varietals planted; Syrah, Petite Sirah, and Zinfandel. We've experimented with various cellar techniques and fermentation styles over the years, but there is always a consistent personality that shines through making a rich and bold wine that is well balanced and elegant.

We harvested the entire vineyard together as a field blend and cofermented the three varieties in a stainless steel tank. We don't inoculate with any commercial yeast or add any nutrients, letting the wine ferment naturally. Then we age 18 months in neutral oak barrels after which we bottle unfined and unfiltered. 

Tasting Notes: The 2020 is riper and bolder on the nose than the previous vintage while retaining a herbal berry quality. It's chewy without being drying on the palate. This vintage retained a higher acidity making the wine brighter and juicy on the finish.

This delightfully lively and refreshing red wine has become one of our most popular wines. A blend of the same three varieties--Teroldego, Sangiovese, and Muscat Canelli--that we used before, this wine is as fun out of the ice bucket in July as it is at cellar temperature in December. We set out to create a red wine that can accompany a wide variety of foods while staying light and refreshing. Try this on your next pizza night or with spicy tacos.  Sourced from certified sustainable and organically farmed vineyards. Made with native fermentation and minimal intervention. 

Tasting Notes: A beautiful bright red color. Tart berry pie and herbs on the nose. Almost eclectic on the palate with a freshness that quenches your thirst and keeps you coming back for another glass.

We're very excited to introduce our 2019 Napa Valley Merlot. Currently only available to wine club members it will be made available to the public as part of our Fall Release. With only 25 cases produced, this is our smallest production wine and we may never get the opportunity to make it again, so keep an eye out for the release and don't miss out. 

The fruit for this wine was sourced from the Coombsville AVA, an area just East of the city of Napa. The vineyard was first planted in the 1870s and has been producing grapes ever since. We came across the opportunity to make this wine through a friend and we couldn't refuse. Apparently the fruit would normally go to some very high end wineries, but the vineyard had a few tons left over in 2019 and we snatched it up.

We set out to make a pure expression of Coombsville Merlot and not hide it behind oak and overripe fruit. On the nose there is spice and rich dark fruit, but there is also the wonderful herbal or leafy quality that naturally comes from Merlot. It is a big wine without being drying and exhausting on the palate and it drinks exceptionally well. We're very proud of how it turned out and we can't wait for you to try it. 

Aged 7 months longer  and standing up all by itself, this is the same Teroldego we used in the blend for our 2019 Red Table Wine. Teroldego is a lesser known variety in California, but happens to be very common in North Eastern Italy where the infamous story of our namesake took place. It is known for its deep and dark color which is one of the first things you notice when you pour a glass of our 2019 Teroldego. We harvested the fruit for this wine in early September and fermented it on it's skins using only the native yeast present from the vineyard. In the cellar we were careful to gently punch down during fermentation to avoid an overly tannic wine. We aged this wine in neutral French oak and bottled it without fining or filtration. 

Tasting Notes: A rich, deep red. Very subtle nose with dried herbs, leaves, and hints of dried floral characters. Surprisingly bright on the palate with pleasant amount of acid and chewy tannins, but not drying. This wine yearns to be consumed with food. Try it with pork chops or even spaghetti and meatballs.  

This is one of our favorite vineyards. The vineyard is organically farmed at high altitude (3150ft) in the Sierra Foothills just East of Placerville, CA. Made without the use of commercial yeast the wine was fermented and aged in neutral french oak barrels with minimal intervention. Only racked once at bottling this wine sat on it's fermentation lees throughout it's life in barrel. Bottled without fining or filtration. 

Tasting Notes: Crisp yet rich on the palate with a lingering citrus finish. Hints of pear and quince on the nose. This wine is perfectly suited for enjoying with you meal or on it's own. 

 Our first Napa wine since founding our winery as well as Robert's first Chardonnay since his time at Far Niente Winery. Grown in the Los Carneros AVA this beautiful expression of Chardonnay is not an oaky butter bomb. This wine has brightness and life while also having a serious side. 

Sourced from a certified sustainable vineyard in the Napa Carneros AVA.  A blend of tank fermented and barrel fermented wine with 15% new French Oak used. Fermented with native yeasts and no additions except sulfur. Aged 10 months in barrel. Bottled without fining or filtration.

Tasting Notes: Beautiful straw yellow color. Rich spice notes on the nose accompanied by fresh and bright tropical as well as stone fruit. Subtle hint of coconut along with some light bacon fat aromas. Bright and refreshing on the palate with good length on the finish.

 Sourced from certified sustainable and organically farmed vineyards, this Friuli inspired blend is made of 50% Napa Carneros Chardonnay, 25% Tocai Friulano, and 25% Dry Muscat Canelli.  Native fermentation, minimal intervention, and bottled unfined and un-filtered. 

Tasting Notes: An elegant and lively nose with a blend of subdued tropical and stone fruit, green apple, and mineral components. Supple on the palate with a refreshing presence that lasts through the finish. 

This wine is a fun and fresh blend, but with a serious quality that can accompany a wide variety of foods and occasions. 

We waited two years to get our hands on this fruit. The vineyard we sourced this fruit from is organically farmed at high altitude (3150ft) in the Sierra Foothills just East of Placerville, CA. Made without the use of commercial yeast the wine was fermented and aged in neutral french oak barrels with minimal intervention. Only racked once at bottling this wine sat on it's fermentation lees throughout it's life in barrel. Bottled without fining or filtration. 

Tasting Notes: Crisp yet subtle, with a saline quality and a lingering citrus finish. Hints of green apple and white peach. With it's bright acidity and fresh flavors and 13% Alc. this wine is perfectly suited for enjoying with you meal or on it's own.

Grown in eastern Lodi along the Mokelumne River in the Clements Hills AVA. This certified sustainable Sangiovese was made into a lively rosé  to enjoy all year round. We harvested around 21 Brix, pressed whole cluster, and fermented with indigenous yeasts in stainless steel before being barreled down into neutral french oak. Fermented and aged é with minimal intervention and bottled without fining or filtration. 

Tasting Notes: A pale salmon pink, this wine has hints of dried flowers, jolly rancher candy on the nose and a refreshing, mouth watering, palette. Perfect for warm summer weather we like pairing this with freshly shucked oysters or an afternoon at the park.  

2018 White Wine

This is St. Romedius' first white wine and we're very excited for you to try it. Sourced from organically and sustainably farmed vineyards in El Dorado and Contra Costa Counties this wine is a mix of skin contact and whole cluster pressed juice. Fermented with indigenous yeast in neutral French oak barrels with minimal intervention. Aged sur lees for 6 months. Bottled without fining or filtration.

Tasting Notes: This dry white blend has a layered and interesting nose with unctuous fruit and floral aromas that mingle with yeasty characters. Soft on the palate with a sense of rich fruit. Juicy and watering through the finish. Perfect wine to pair with a picnic and warm weather. Caution this wine will disappear quickly if left unattended around friends.

The goal with this wine was twofold. First I wanted to make a wine that was nostalgic. Spending my summers in Hungary as a kid I'd drink a lot of white wine at the dinner table, often as a spritzer (practically the national beverage of Hungary). Muscat is one of the most popular varieties for daily white wines, though it is often off-dry with some residual sugar. I wanted to make a wine that reminded me of these wines while appealing to my (more evolved?) palate. For this I gave the Muscat Canelli 24 hours of skin contact before pressing and then fermented it to dryness in neutral oak barrels. I blended the Muscat with organically farmed, barrel fermented, Grenache Blanc grown at 2400 ft to tame the influence of the Muscat Canelli and add layers of aroma and texture. I feel this came together to make a wine that has a delightfully floral and fruity aroma while maintaining a refreshing palate that lends itself to pairing well with a wide variety of foods. 

The second goal with this wine was to push myself out of my comfort zone by adopting a minimal intervention approach. As a UC Davis trained winemaker who cut his teeth making wine at old school Napa wineries like Franciscan Estates, Conn Creek Winery and Far Niente Winery, all I have every known was conventional winemaking. Taking a minimal intervention approach to this wine definitely felt uncomfortable because my usual tools such as commercial yeast, nutrients, filtration, etc were not an option. I learned an incredible amount about patience and about how important every decision is, not only throughout the fermentation process, but long before the grapes are even picked.

2018 Dry Muscat Canelli

We loved the Dry Muscat Canelli so much that we couldn't allow ourselves to blend it all into the white blend. We chose to bottle a limited number as a standalone Dry Muscat, which we've made available to our mailing list only. This wine is like listening to your favorite song with the volume cranked way up. The intensity of the fruit is incredible, while still being a refreshing  on the palate. 

100% Muscat Canelli fermented to dryness in neutral French oak barrels. Native fermentation and no additions except sulfur. 24 hours of skin contact before pressing. Sur lees aged for 8 months. Bottled unfined and unfiltered. Fewer than 100 bottle were bottled.

Tasting Notes: Fully dry with no perceptible residual sugar. Intensely floral nose with a silky yet juicy palate. Mouthwatering through the finish and layers of flavor and texture that seem to linger on and on.

Our first wines were made from this small family vineyard in Lafayette. It's made as a field blend, composed of Petite Sirah, Syrah, and Zinfandel. We made our first wine in 2015, surprising ourselves with a big, rich, chewy and elegant red wine that was an immediate hit.  The 2016 vintage differs from the 2015 in that the Petite Sirah component was larger, the wine was racked every 3 to 4 months, and we introduced a new Kadar Petrea, Hungarian oak barrel into the mix. The wines were bottled unfined and unfiltered after 20 months of aging.