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This vintage, the three (3) Cigar Barrels held Chardonnay from Yates Conwill, Five Mountain and another vineyard which I cannot name presently. Two of the barrels were completely neutral and the third barrel new. Clonal make up consisted of Chardonnay clones named 76 and 95 with a third unnamed clone. The juice went into barrel heavily oxidized and was allowed to ferment completely dry on its own, over close to two years, with no additions of any kind, in both primary and secondary fermentations. No racking, pumping, stirring, nor movement of ANY KIND was performed once the liquid was put into barrel until bottling. I would call this minimal intervention for wine. Elevage, amounted to twenty=three months, a nice, long sleep resulted in a well rested, energetic wine to grab your attention and take you for a ride.
Pale straw yellow. Smells like quince blossoms right next to honeysuckle blossoms, freshly sliced cold pear, hot beeswax candle, and fresh red grapefruit. Such polar opposites on the spectrum! Entry offers mouth-coating flavors of Bosc pears, freshwater oyster liquor, Asian pear, and freshly sliced pineapple on the beach in San Pancho, the aromas of the sea in the background. Textures combine unctuousness with cleansing acidity allowing for more desire to follow through. The balance of acidity in this wine is perfect, allowing for the unconditioned response of salivation to occur, making you want more. The best from these oblong barrels yet!
This experiment consists of Cigar Barrels as compared to the normal Burgundy Barrels. Allegedly, these neutral French oak, long and skinny barrels allow for more lees contact while the wine rests in barrel resulting in better texture and at times, more thiols in the wine when finished. Didier Dagueneau made this style of barrel famous with his wines.
Within the 2019 vintage, the two Cigar Barrels held Chardonnay from Maverick Vineyards, a fifty-fifty blend of the 76 and 95 clones of Chardonnay. The juice went into barrel heavily oxidized and was allowed to ferment completely dry on its own, with no additions of any kind, in both primary and secondary fermentations. No stirring, nor movement of the wine was performed until bottling. I would call this minimal intervention for wine. Elevage amounted to eighteen months, a nice sleep.
The majority of this wine was “pre-sold” to eager customers who experienced the first vintage of Cuvee X and wanted to go for it again. SIGN UP FOR THE MAILING LIST TO GAIN ACCESS TO THE PRE_RELEASE OFFERS. There are now less than five cases of this wine available, so if you are interested, BUY IT NOW!
Brioche toasted with homemade butter and lemon curds on the nose. Perhaps even a lemon meringue pie aromatically. Initial grip on entry, but more due to acidity over tannin. Once warmed in the mouth, oyster nectar, fresh off the tree Mirabelle plum juice, a bit of licorice, more akin to anise bulb over the candy. Texture evolves into mouth coating now but with a cleansing of the palate. Super long finish coming back in waves of alfalfa, apple blossoms, and fresh peach.
$75 per bottle
This vintage, the three (3) Cigar Barrels held Chardonnay from Yates Conwill, Five Mountain and another vineyard which I cannot name presently. Two of the barrels were completely neutral and the third barrel new. Clonal make up consisted of Chardonnay clones named 76 and 95 with a third unnamed clone. The juice went into barrel heavily oxidized and was allowed to ferment completely dry on its own, over close to two years, with no additions of any kind, in both primary and secondary fermentations. No racking, pumping, stirring, nor movement of ANY KIND was performed once the liquid was put into barrel until bottling. I would call this minimal intervention for wine. Elevage, amounted to twenty=three months, a nice, long sleep resulted in a well rested, energetic wine to grab your attention and take you for a ride.
Pale straw yellow. Smells like quince blossoms right next to honeysuckle blossoms, freshly sliced cold pear, hot beeswax candle, and fresh red grapefruit. Such polar opposites on the spectrum! Entry offers mouth-coating flavors of Bosc pears, freshwater oyster liquor, Asian pear, and freshly sliced pineapple on the beach in San Pancho, the aromas of the sea in the background. Textures combine unctuousness with cleansing acidity allowing for more desire to follow through. The balance of acidity in this wine is perfect, allowing for the unconditioned response of salivation to occur, making you want more. The best from these oblong barrels yet!
This experiment consists of Cigar Barrels as compared to the normal Burgundy Barrels. Allegedly, these neutral French oak, long and skinny barrels allow for more lees contact while the wine rests in barrel resulting in better texture and at times, more thiols in the wine when finished. Didier Dagueneau made this style of barrel famous with his wines.
Within the 2019 vintage, the two Cigar Barrels held Chardonnay from Maverick Vineyards, a fifty-fifty blend of the 76 and 95 clones of Chardonnay. The juice went into barrel heavily oxidized and was allowed to ferment completely dry on its own, with no additions of any kind, in both primary and secondary fermentations. No stirring, nor movement of the wine was performed until bottling. I would call this minimal intervention for wine. Elevage amounted to eighteen months, a nice sleep.
The majority of this wine was “pre-sold” to eager customers who experienced the first vintage of Cuvee X and wanted to go for it again. SIGN UP FOR THE MAILING LIST TO GAIN ACCESS TO THE PRE_RELEASE OFFERS. There are now less than five cases of this wine available, so if you are interested, BUY IT NOW!
Brioche toasted with homemade butter and lemon curds on the nose. Perhaps even a lemon meringue pie aromatically. Initial grip on entry, but more due to acidity over tannin. Once warmed in the mouth, oyster nectar, fresh off the tree Mirabelle plum juice, a bit of licorice, more akin to anise bulb over the candy. Texture evolves into mouth coating now but with a cleansing of the palate. Super long finish coming back in waves of alfalfa, apple blossoms, and fresh peach.
$75 per bottle
