Donkey and Goat
Jared and Tracey Brandt have been making wine naturally in California since the 2003 vintage, they can be seen as pioneers of this style of wine in California. They had just returned from spending the year 2002 in France with famed winemaker Eric Texier, learning everything they could, from winemaking to marketing. Their wines are almost entirely unfined and unfiltered, and the only additive they use is a small amount of sulfur, at bottling. They have their own beautiful winemaking facility located in Berkeley, where they can assure that all their fermentations take place with only their vineyards own wild yeasts.
You can read Jared and Tracy’s manifesto on their wonderful website, which does an excellent job of explaining how they work.
Gadabout — Back to the top
THE NAME: GADABOUT- Noun: A habitual pleasure seeker. A person who travels often, or to many different places, especially for pleasure.
The Gadabout will always be white, delicious and very well priced. The blend of vineyards and appellations to get there will evolve, but it will always be a crowd pleaser, as a quencher that brings pleasure. (Ask your sales rep for details).
Sluice Box El Dorado White— Back to the top
Age of Vines: up to 14 years old
Yields: 2-3 tons per acre
Elevation: 2800 feet
Soil: Hotow, Aiken & Argonaut loam
Varieties: 29% Vermentino, 20% Picpoul, 20% Grenache Blanc, 17% Marsanne & 14% Roussanne
Vinification Method: Fermented in wood vats with indigenous yeast, with just a touch of skin contact. The wine ages in barrel for about 7 months.
Tasting Note: Reminiscent of stones warmed by the bright sun on a cold day in the Northern Rhone, this wine combines dried white flowers and citrus rind aromas with a balanced, yet taut body composed of minerality and fleshy weight from the skin contact.
The Gallivanter — Back to the top
The Gallivanter Red is a red blend that will always be delicious and well-priced, which will change each year, hence the vineyard sites and grape varieties remain hidden (ask your sales rep about this year’s blend).
Untended Chardonnay — Back to the top
This dry farmed, low yield, old vine vineyard produces less than 1 ton of fruit per acre. The 2014 vintage was the apex of the drought, so the struggle was real for this site and the resulting wine exhibits an intensity of flavor and bright acidity that reflects the challenges posed by years of drought.
Total Production: 179 Cases
Elevation: 950 feet
Age of Vines: 41 years
Yields: 1.5 tons/acre
Soil: Ornbaun-Zeni and Casabonne-Wohly soils
Vinification Method: Fermented with wild yeast in once used and neutral French oak, aged in barrel for 10 months. Bottled unfined and unfiltered with a small addition of sulfur.
Linda Vista Chardonnay — Back to the top
The Linda Vista Vineyard is planted in alluvial soils from the nearby Dry Creek in the West Oak Knoll area which is one of the more prestigious and classic spots for Chardonnay. The vineyard that won the famous Paris tasting in 1976 is just behind Linda Vista. There is a beautiful tension in this wine resulting from the interaction of the cooling influence of the Bay and the generous Napa Valley sunshine.
Total Production: 154 cases
Appellation: Napa Valley: Linda Vista
Age of Vines: 20 years old
Soil: Predominantly Cole silt loam
Vinification Method: Fermented in French Oak barrels and aged for 8.5 months. Bottled unfined and unfiltered with a small addition of sulfur.
Lily’s Pet Nat — Back to the top
Total Production: 350 cases
Appellation: Anderson Valley
Elevation: 250 feet
Age of Vines: 36 years old
Soil: Ornbaun-Zeni loam w/ clay base
Varieties: 98% Chardonnay, 2% Roussanne
Vinification Method: Spontaneous fermentation in stainless steel tank, bottled to finish fermentation and disgorged with zero additions.
Eliza — Back to the top
Total Production: 123 cases
Elevation: 2700 feet
Soil: Musick sandy loam
Varieties: Clairette, Picpoul, Vermentino, Roussanne, Marsanne, Grenache Blanc
Vinification Method: Wild yeast fermented in once used French Oak barrels. Aged in barrel for 10 months. Bottled unfined and unfiltered with a small addition of sulfur.
Twinkle— Back to the top
Production: 351 cases
Varieties: Mourvedre, Grenache, Syrah
In 2015 we made a Mourvèdre lot that was unusually light, in body and color. Tasting it throughout the year we often referred to it as our little Twinkle and talked about how lovely it would taste chilled. For the final blend we added Grenache and a light bodied Syrah to round it out while allowing it’s charm to still shine through. Serve it like a white wine, closer to 55 degrees and you will be quite pleased!
Tasting Note: Bright red fruit aromas jump out of the glass and surprise those expecting a gamey Mourvèdre. This is a very pretty nose of mulberry and strawberry laced with herbs like sage, spiced apple and rose petal. This is a nervy, light bodied red wine that finishes with black currants, cherries, and a subtle sweet and spicy background of nasturtium.
Perli Vineyards Syrah — Back to the top
Total Production: 190 cases
Appellation: Mendocino Ridge
Age of Vines: 13 years
Soil: Clay loam over sandstone bedrock
Varieties: 98% Syrah, 2% Viognier
Vinification Method: Vinified 45 % whole cluster with stems for abot 16 days in open top wood vats. Aged for 1-3 years in 1-3 year old French barrels. Bottled unfined and unfiltered with a small addition of sulfur.
The Bear — Back to the top
Total Production: 264 cases
Appellation: El Dorado
Vineyards: Fenaughty and Lightner
Soil: Decomposed granite with red clay loam
Varieties: Counoise, Cinsault, Mourvèdre, Grenache, Syrah, Roussanne
Vinification Method: Vinified in concrete and wood vats.
Five Thirteen Red — Back to the top
Varieties: 44% Grenache, 22% Syrah, 21% Mourvèdre, 4% Cinsault, 8% Counoise
Vinification Method: Fermented with wild yeast in neutral oak vats. Bottled unfined and unfiltered with a small addition of sulfur.
Tasting Note: The wine offers notes of herbs and game with a brambly spicy mix of crushed fresh strawberries, thyme, lavender (from the Syrah), roasted meats, cola, nutmeg, leather and floral hints. The palate shows off the wine’s stuffing with chewy yet delicate tannins, great acidity and lingering flavors of cranberry, black currants and cassis.
Fenaughty Syrah — Back to the top
Age of Vines: 33 year old vines
Yields: 2.8 tons per acre
Soil: Decomposed granite w/ red clay loam
Varieties: 97% Syrah + 3% Viognier
Vinification Method: Fermented with wild yeasts for about 12 days on the skins in an open top wood vat. 15 months in used French barrels. Bottled unfined and unfiltered with a small addition of sulfur.
Tasting Note: Tobacco and earth notes intermingled with violets and lavender grab the olfactory immediately. With a moment to breathe, mineral, fresh meat and spice box come to the fore. Red fruits like cherry, plum and raspberry tickle the palate. Long, firmly structured yet smooth tannins coat the mouth and linger for minutes while you ponder what this wine is and what it will become.
Old Vine Carignane — Back to the top
Total Production: 391 cases
Age of Vines: 80 year old vines
Elevation: 1300 feet
Soil: Decomposed sandstone & Pinnobie loam
Vinification Method: Fermented with wild yeasts in a 5 ton Taransaud tank. Aged for 10 months in the same tanks.
Isabel’s Cuvée Rosé — Back to the top
Age of Vines: 99+ years old
Yields: Under 2 tons per acre
Soil: Talmage gravelly sand loam
Varieties: Field blend of Grenache Gris
Vinification Method: Fermented with wild yeast in neutral oak barrels. Bottled unfined and unfiltered in 1-liter bottles with a small addition of sulfur.
Tasting Note: There is a heady perfumed nose of fresh, crushed strawberries with floral and juicy tangerine notes. This wine dances across the palate like a prima ballerina. Like her, there is a quiet power to this wine in its delicate and perfect balance.
Stone Crusher Skin Fermented Roussanne — Back to the top
Age of Vines: 16 years
Yields: 2.7 tons per acre
Elevation: 2400 feet
Soil: Fine-grained loam, acidic residuum weathered from igneous rock (granite)
Varieties: 100% roussanne
Vinification Method: Fermented with wild yeast in open top wood vat. The wine spends about 12 days on the skins, and is pressed off the skins to complete fermentation in neutral oak barrels. Bottled unfined and unfiltered with a small addition of sulfur.
Tasting Note: Grilled peach, cinnamon, whiffs of clove and a fleeting hint of freshly inhaled honeysuckle reminds us of warm summer nights during childhood. Floating like a butterfly on your tongue, Stone Crusher builds slowly with beautiful freshness, acidity and round tannins tingling your mouth.
Pairing: With chewy tannins and the structure of a red wine, this wine goes in many directions. With pork, Vietnamese cuisine, winter vegetables and raw and cooked seafood to name a few. If you have the patience to wait, this wine will age slowly and beautifully. Tannins will integrate, revealing a depth and concentration with endless freshness.
Ramato Pinot Gris— Back to the top
Breaking preconceived notions has long been a rewarding result with our wines. The Ramato (skin ferment) Pinot Gris from the Biodynamic Filligreen Farm is no exception. With up to five days on the skins this wine boasts a dimensionality and depth that may surprise, with attributes that Tracey describes as “Funkytown” that will delight those who enjoy a more adventurous palate.
Age of Vines: up to 14 years old
Yields: 2.5 tons per acre
Total Production: 211 cases
Elevation: 400 feet
Soil: Alluvial with gravel & clay loam
Varieties: 100% Pinot Gris
Vinification Method: Macerated on its skins for about 5 days in concrete tanks, then fermented in french oak barrels. Aged in barrel for about 7 months. Bottled unfined and unfiltered with a small addition of sulfur.