The Lagrein for this project is grown by Charlie Cosens in El Dorado County, 1700 feet above sea level. The soils here are volcanic, shale and granite. The grapes are crushed by foot and after an hour the juice was pressed off. The wine is settled for a couple days in neutral oak before being racked off into a concrete egg. 13% ABV

(192 Cases Produced) 794838


The grapes for this cuvée come from three different vineyards. 10,000 Buddhas Vineyard organically farms 60 year old Valdiguié vines on sandy loam. This comprises 70% of the blend. Arrowhead Mountain Vineyard provides organic Zinfandel from 20 year old vines planted on volcanic rock. This makes up 20% of the blend. The final component comes from Fox Hill Vineyard in Mendocino. 20 year old Sauzao vines are planted on sandy loam. After delicate pressing, all three grapes ferment together in stainless steel at cool temperatures for a month. It is bottled shortly after new years. 11.9% ABV

(933 Cases Produced) 791279



The age of the Mission vines in the Somers vineyard is unknown, but we know they certainly haven’t been replanted in at least sixty years. This dry farmed vineyard is adjacent to the river in Lodi and has sandy gravel soils. Whole clusters were added to the tank where partial carbonic maceration took place. After six months élevage, the wine was bottled. This is the first vintage of this cuvée. 13.3% ABV

(176 Cases Produced) 794843


Arrowhead Mountain and Buckhill Vineyard are used in equal parts in this cuvée. Both are planted on volcanic soils and farmed organically in the Sonoma Valley and Russian River respectively. The grapes are destemmed and fermented in stainless steel and concrete. Élevage is in neutral oak for ten months. 13.5% ABV

(850 Cases Produced) 791283




Oat Valley Vineyard is located in the Alexander Valley. The 130+ year old vines are own-rooted as the soils here are too sandy for phyloxera to take hold. This field blend consists of Carignan (85%), Alicante (10%), Zinfandel (4%), and Palomino (1%). The whole clusters undergo partial carbonic maceration. The pressed wine undergoes a six month élevage in concrete before being bottled. Production is less than half of last year’s release. 12.5% ABV

(405 Cases Produced) 786989


Valdiguié (sometimes called Gros Auxerrois or Napa Gamay) is a nearly forgotten grape variety. These grapes were mostly sourced from 60+ year old dry farmed vineyards. Chris decided to pay homage to wine grapes namesake and use carbonic maceration to enhance the grapes fruity qualities. This wine is best served with a slight chill. 12% ABV

(1100 Cases Produced) 786986


Eagle point Ranch planted four acres of Counoise in 2007 using clonal material from Tablas Creek. This organically farmed vineyard rests high in the Mayacamas in Mendocino. The wine was fermented in five ton open top fermenters before being pressed off into 600-1200L neutral german barrels. 13% ABV

(800 Cases Produced) 786988


The grapes for this project come from fifteen year old vines in Fox Hill Vineyard, located near Ukiah in Mendocino. The bunches are mostly destemmed although one tenth is fermented whole cluster in clay before being blended back into the rest of the cuvée. 13.5% ABV

(200 Cases Produced) 786987


The grapes for this cuvée come from 50-70 year old, head trained, dry farmed vines in Green Valley. A small amount of Syrah was also sourced for neighbouring Wirth Ranch. Carignan (65%), Valdiguié (20%), and Syrah (15%), were de-stemmed and fermented in a 5-ton open-top fermenter. As with all their wines, a small amount of sulphur was added four weeks before bottling. 13% ABV

(2200 Cases Produced) 786985



This Alexander Valley vineyard’s sandy soils have protected these 130 year old vines from phylloxera. The Carignan vines are planted amongst Palomino and Alicante of the same age. Whole bunches are added to the tank and blanketed with CO2. The wine then spends a short period in neutral oak and concrete before being bottled. 12.8% ABV

(1100 Cases Produced) 786989

2015 CUVÉE 13

15 year old Syrah vines are planted on gravely loam in the Santa Lucia Highlands. They crop their section of the vineyard high to keep it from building up too much sugar, yet they still harvest two weeks earlier than the vineyards other purchasers. The grapes were only partially destemmed and underwent semi-carbonic maceration. Fermentation and élevage were done in large neutral French oak. 13% ABV

(80 Cases Produced) 791282

2016 COUCOu 

The grapes for this cuvée come from Crown Point Vineyard in Happy Canyon, a warmer sub-AVA of Santa Barbara. Soils here are serpentine loam / clay loam and the diurnal shifts are hefty. Whole clusters were added directly to a 5-ton fermentation tank. It was foot crushed and then gently pumped over before being pressed into neutral French oak barrels. After three months the wine was bottled. 12% ABV

(135 Cases Produced) 791281



Eagle point Ranch planted four acres of Counoise in 2007 using clonal material from Tablas Creek (Which used clonal material from Beaucastel in the Rhone). This organically farmed vineyard rests high (1800 feet) in the Mayacamas in Mendocino. The soils are thin and iron rick. The grapes were destemmed and fermented in five ton, open top troniques. The wine then ages in 600-1200L German oak barrels for ten months before bottling. 13% ABV

(587 Cases Produced) 786988