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.
Due to overwhelming demand for our 2018 we increased our production of this wine in 2019. Organically farmed in Contra Costa County by First Generation Farmers out of Knightsen CA. These grapes were harvested early at less than 20 Brix. At the winery we crush the fruit and give it a 24 hour cold soak before pressing. We feel that this helps extract aromatic compounds that you may lose if pressed whole cluster. Also, the skin contact gives the wine a bit more body and texture.
We fermented the Muscat Canelli to complete dryness (zero residual sugar) with indigenous yeasts in neutral French oak barrels with minimal intervention. The wine was aged on it's fermentation lees until it was racked for bottling. Bottled unfined and unfiltered.
Tasting Notes: With a bright floral, tropical nose and a crisp and refreshing palette, at only 10% alcohol this dry white wine is definitely a porch pounder. Perfect for hot days and poolside sipping. Low alcohol, no sugar, and minimal use of sulfur, means no headache (in moderation!).
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.
Buckeye Ranch, Lamorinda AVA, Contra Costa County
Our third vintage from the Buckeye Ranch Vineyard is ready for your holiday table. This field blend is composed of 52% Petite Sirah and 48% Syrah. In 2017 the deer and raccoons ate all the zinfandel, which gave us the opportunity to see what the blend is like with only Petite Sirah and Syrah. We're very please with the results.
Deep, dark purple. Hints of red and blue berries, baking spices, and dried flowers on the nose. A powerful entry with a rich structure and ripe fruit on the pallet. Juicy and chewy through the finish with lingering fruit flavors. Enjoying this wine is almost as good as locking eyes with George Clooney from accross a crowded room and him breaking just a hint of a smile that makes your legs go weak. ALMOST. THAT. GOOD.
Appellation: Lamorinda AVA, Contra Costa County, California
Type: Blend of 52% Petite Sirah and 48% Syrah
% Alcohol: 15.0%
Production: 3 barrels
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 pallet 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?) pallet. 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 pallet 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 pallet.
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 pallet. Mouthwatering through the finish and layers of flavor and texture that seem to linger on and on.
'18 Grenache Blanc and '18 Dry Muscat Canelli
This is our second vintage from the Buckeye Ranch Vineyard and we couldn't be more pleased with how it turned out. This field blend is composed of Petite Sirah, Syrah, and Zinfandel. The 2016 vintage differs from the 2015 in that the Petite Sirah component is larger, the wine was racked every 3 to 4 months, and we introduced a new Kadar Petrea, Hungarian oak barrel into the mix. The wine was bottled unfined and unfiltered after 20 months of aging.
Notes of red and blue fruit mingle with flower petals and baking spices. A powerful yet supple entry with an elegant structure and ripe fruit on the pallet. Juicy and rich through the finish with lingering fruit flavors. If this wine was a person it would be a really sexy lumberjack wearing an adorable baby in a baby bjorn.
Interestingly enough this vintage has less oak influence on the nose than the previous vintage, even though the 2015 was aged in only neutral oak barrels.
Appellation: Lamorinda AVA, Contra Costa, California
Type: Red Field Blend
% Alcohol: 15.5%
Production: 3 barrels
Retail Price: $29
Our first wine comes from a vineyard planted on the site of the historic Buckeye Ranch located within the Lamorinda AVA on the Southern edges of Briones Regional Park just 15 minutes East of Berkeley, CA. The wine is a field blend of Syrah, Petite Sirah, and Zinfandel.
Drinking this wine is like pulling on a silk kimono after a warm bubble bath in a fancy hotel. It's rich, smooth and mouth watering with notes of dried flowers, black fruit, and sweet oak.
This wine was made utilizing an old winemaking method in which all three varieties are harvested, fermented, and aged together. This method creates a smoother, more integrated wine than if they were blended after aging. The Syrah gives a deep, velvety, rich fruit backbone to the wine while the Petite Sirah lends the tannic structure on which the rest of the wine is built. The Zinfandel, which is notorious for having wide variation in ripeness, even within a single cluster, helps bring out the juicy, mouthwatering components that makes this wine so easy to keep pouring.
All three varietals were harvested on the same day and fermented in open top oak and stainless steel tanks where they were gently punched down twice a day for 14 days. We pressed the wine off it's skins using an Italian, hand cranked, wooden, basket press. The wine was aged sur lees in once-used Hungarian and French oak barrels for 18 months without being racked. Before bottling we blended in a portion of our 2016 vintage for the extra layer of complexity it added.
Vintage: Non-Vintage (blend of 2015 and 2016)
Type: Red Wine
% Alcohol: 15.0%
Production: 2 barrels
Retail Price: $31.00
"Non-vintage" is often used when a wine is a blend of more than one vintage. Since our blend is made up of both 2015 and 2016 vintages we felt that it would be the most honest to designate it as a non-vintage.