Caleb Leisure
Caleb came into our awareness because of his internship with Tony Coturri. Before he worked for Tony, he spent time working in academia, as well as with cheese. He also did internships at wineries in the Languedoc and Jura regions in France. In 2014 he returned to California, and his first vintages of wines were harvested in 2016. Just before the 2017 harvest he buried 10 authentic Georgian qvevri underground. He is working exclusively with organically and biodynamically grown fruit and is using zero additions of any kind in the wines.
https://www.calebleisurewines.com/
Ab Ovo — Back to the top
Total Production: 1000 bottles
Age of Vines: 30 years
Soil: Decomposed Granite
Varieties: 70% Mourvedre, 30% Marsanne
Vinification Method: Grapes are hand harvested and ferment as whole bunches semi-carbonically in 750 liter georgian qvevri for about 8 days. Elevage continues in the qvevri for 6 months. The wine is bottled unfilterd, unfined, and with zero addition of sulfur.
Caesura — Back to the top
Total Production: 400 bottles
Age of Vines: 30 years
Soil: Decomposed Granite
Varieties: Viognier
Vinification Method: Grapes are hand harvested, and fermented with 1/3 of the skins for about 9 days in Georgian Qvevri. The fermenting wine is transferred to bottle to finish fermentation as an orange pet nat, on the lees for about 5 months. The wine is disgorged and has zero sulfur added.
Verso — Back to the top
Age of Vines: 28-35 years
Soil: Sandstone
Varieties: 75% Sauvignon Blanc, 25% Semillon
Vinification Method: Grapes are hand harvested, and co-fermented with 1/3 of the skins for about 6 months in Georgian Qvevri. The wine is bottled unfined, unfiltered and has zero sulfur added.
Aporia — Back to the top
Age of Vines: 15 years
Varieties: Syrah
Soil: Volcanic loam and clay
Vinification Method: Grapes are hand harvested and ferment with some whole bunches, and some grapes destemmed, semi-carbonically in 750 liter georgian qvevri. Elevage continues in the qvevri for about 6 months. The wine is bottled unfilterd, unfined, and with zero addition of sulfur.
Mother Sees — Back to the top
Age of Vines: 23 years
Varieties: Roussanne
Soil: Volcanic loam and decomposed granite
Vinification Method: Grapes are hand harvested, and co-fermented with all of the skins for about 6 months in Georgian Qvevri. The wine is bottled unfined, unfiltered and has zero sulfur added.
Mother Knows — Back to the top
Age of Vines: 15 years
Varieties: Marsanne
Soil: Volcanic loam and decomposed granite
Vinification Method: Grapes are hand harvested, and co-fermented with all of the skins for about 6 months in Georgian Qvevri. The wine is bottled unfined, unfiltered and has zero sulfur added.
Other Hand — Back to the top
Age of Vines: 30 years
Varieties: Cabernet Sauvignon
Soil: Volcanic and limestone soils
Vinification Method: Grapes are fermented whole cluster in qvevri, pressed after 10 days back into qvevri. The wine is bottled unfined, unfiltered and has zero sulfur added.