Non-vintage #9 Technical Specifications
Alcohol 17.0%
Grape Varieties Mainly Flora, with smaller amounts of Viognier and Muscat of Alexandria
Region California
Botrytis Affected Yes
Oak Types French oak
Used Oak Only Yes
Base Wine Years Multiple vintages; oldest component from 2015
Unfined Yes
Unfiltered Yes
Production Details Ninth batch and a multi-vintage solera release. Late-picked, partly botrytized and raisined grapes were fermented with their skins and punched down daily; maceration lasted at least one week before pressing. The wine matured in old brandy casks and neutral French-oak barrels before the young wine was folded into the solera. The base wine was combined with neutral-grape-brandy infusions of blood orange, sour cherry, cardoon and wormwood, and sweetness was balanced with organic cane sugar. Production was 201 cases.
Tasting Notes Dried fruit, nuts, fresh citrus, blood orange and sour cherry
Food Pairing Dessert
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
Non-vintage #8 Technical Specifications
Alcohol 17.0%
Grape Varieties Mainly Flora, with smaller amounts of Viognier and Muscat of Alexandria
Region California
Botrytis Affected Yes
Used Oak Only Yes
Base Wine Years Multiple vintages; oldest component from 2015
Unfined Yes
Unfiltered Yes
Production Details Eighth batch and a multi-vintage solera release. The grapes were fermented with their skins using daily punchdowns and macerated for at least one week before pressing into old brandy casks and neutral French-oak barrels. Neutral-grape-brandy infusions included blood orange, sour cherry, coriander seed, cardoon and wormwood. Production was 305 cases.
Tasting Notes Dried fruit, nuts, fresh citrus, blood orange, sour cherry and coriander
Food Pairing Dessert
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
Non-vintage #7 Technical Specifications
Alcohol 17.0%
Grape Varieties Mainly Flora, with smaller amounts of Viognier and Muscat of Alexandria
Region California
Botrytis Affected Yes
Maceration 7 days
Used Oak Only Yes
Base Wine Years Multiple vintages; oldest component from 2015
Unfined Yes
Unfiltered Yes
Production Details Seventh batch and a multi-vintage solera release. Whole-cluster grapes were punched down daily, macerated for seven days and pressed into old brandy casks and neutral French-oak barrels. Neutral-grape-brandy infusions included blood orange, sour cherry, coriander seed, cardoon, wormwood and cinchona bark. Production was 322 cases.
Tasting Notes Dried fruit, nuts, fresh citrus, blood orange, sour cherry and coriander
Food Pairing Dessert
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
Non-vintage #6 Technical Specifications
Alcohol 17.0%
Grape Varieties Mainly Flora, with a small amount of Viognier
Region California
Fermentation Vessels Open-top fermenters
Botrytis Affected Yes
Used Oak Only Yes
Base Wine Years 2016–2021
Unfiltered Yes
Production Details Sixth batch, a solera blend of 2016–2021. Late-picked fruit was chaptalized with organic cane sugar to approximately 45 °Brix; this is a must value, not harvest Brix. Whole clusters, including skins and stems, fermented in open-top vessels with manual punchdowns twice daily. Fermentation stopped naturally with the base wine retaining 120–170 g/L residual sugar before pressing into used barrels. Aging vessels were previously used French-oak white-wine barrels and 25-year-old French Cognac barrels. Neutral-grape-spirit infusions included blood orange, sour cherry, coriander, cardoon, wormwood, cinchona bark and blessed thistle and were added immediately before bottling. Production was 415 cases of half bottles.
Tasting Notes Dried fruit, spicy nuts and fresh fruit
Food Pairing Dessert
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
Non-vintage #5 Technical Specifications
Alcohol 17.0%
Grape Varieties Mainly Flora, with small amounts of Muscat of Alexandria and Viognier
Region California
Fermentation Vessels Open-top fermenters
Botrytis Affected Yes
Used Oak Only Yes
Base Wine Years 2016, 2017, 2018, 2019 and 2020
Unfiltered Yes
Production Details Fifth batch, blending the 2016–2020 vintages. Muscat of Alexandria and Viognier were harvested as raisins and barrel-aged for five years. The late-picked must was chaptalized with organic white and brown cane sugar to approximately 45 °Brix; this is a must value, not harvest Brix. Whole clusters fermented in open-top vessels with manual punchdowns twice daily; fermentation stopped naturally with the base wine at 120–170 g/L residual sugar before pressing into partially filled used barrels. The wine matured without topping and with no sulfites added during élevage, allowing slow oxidation. Infusions of blood orange, sour cherry, coriander, cardoon, wormwood, cinchona bark and blessed thistle were added before bottling. Production was 336 cases of half bottles.
Tasting Notes Dried fruit, spicy nuts and fresh fruit
Food Pairing Dessert
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
Non-vintage #4 Technical Specifications
Alcohol 17.0%
Grape Varieties 80% Flora; 20% Muscat of Alexandria
Region California
Fermentation Vessels Open-top fermenters
Botrytis Affected Yes
Used Oak Only Yes
Base Wine Years 2016, 2017 and 2018
Unfiltered Yes
Production Details Fourth batch, blending 2016–2018. The Muscat of Alexandria was harvested as raisins and barrel-aged for four years. Late-picked must was chaptalized with organic cane sugar to approximately 45 °Brix; this is a must value, not harvest Brix. Whole clusters fermented in open-top vessels with manual punchdowns twice daily; fermentation stopped naturally with the base wine retaining 120–170 g/L residual sugar before pressing into partially filled used barrels. The component wines matured for 18–40 months without topping and with no sulfites added during élevage, permitting slow oxidation. Blood-orange, sour-cherry, coriander, cardoon, cinchona-bark and blessed-thistle infusions were added immediately before bottling. Production was 469 cases of half bottles.
Tasting Notes Dried jammy fruit, nuts and fresh fruit
Food Pairing Dessert
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
Non-vintage #3 Technical Specifications
Grape Varieties 100% Flora
Region California
Fermentation Vessels Open-top fermenters
Botrytis Affected Yes
Used Oak Only Yes
Base Wine Years 2015 and 2016
Unfiltered Yes
Production Details Third batch, blending 2015 and 2016. Late-picked must was chaptalized with organic cane sugar to approximately 45 °Brix; this is a must value, not harvest Brix. Whole clusters fermented in open-top vessels with twice-daily manual punchdowns; fermentation stopped naturally with the base wine retaining 120–170 g/L residual sugar before pressing into partially filled used barrels. Components were barrel-aged for 8–32 months without topping and with no sulfites added during élevage, permitting slow oxidation. Infusions included blood orange, sour cherry, coriander, cardoon, cinchona bark, wormwood and blessed thistle. Production was 590 cases of half bottles.
Tasting Notes Nutty and dried fruit
Food Pairing Dessert
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
Non-vintage #2 Technical Specifications
Grape Varieties 100% Flora
Region California
Fermentation Vessels Open-top fermenters
Botrytis Affected Yes
Used Oak Only Yes
Base Wine Years 2012, 2013 and 2014
Unfiltered Yes
Production Details Second batch, blending 2012–2014. Late-picked must was chaptalized with organic cane sugar to approximately 45 °Brix; this is a must value, not harvest Brix. Whole clusters fermented in open-top vessels with twice-daily manual punchdowns; fermentation stopped naturally with the base wine retaining 120–170 g/L residual sugar before pressing into partially filled used barrels. Components were barrel-aged for 8–32 months without topping and with no sulfites added, permitting slow oxidation. Infusions included blood orange, sour cherry, organic coriander, cardoon, cinchona bark, wormwood and blessed thistle. Production was 502 cases of half bottles.
Tasting Notes Nutty and dried fruit
Food Pairing Dessert
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
Producer Information
Website
Address
3175 Dry Creek Rd, Napa, CA 94558, USA
Phone
+1 707-637-4877
Email
Owner
Jill Klein Matthiasson; Steve Matthiasson
Cellarmaster
Steve Matthiasson