2024 Technical Specifications
Alcohol 13.7%
Residual Sugar 0.4 g/L
pH 3.37
Total Acidity 5.4 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window 2028+
Region Russian River Valley
Soil Goldridge sandy/clay/loam mixture
Harvest Dates 5 Sep 2024
Brix at Harvest 21.4°
Grape Clone Curtis Clone, one of three Wente-clone selections planted at the site
Fermentation Vessels Neutral 500 L puncheons
Pressing Method Fruit Was Crushed And Pressed Before Fermentation
Indigenous Yeast Yes
Used Oak Only Yes
Bottling Date 9 Feb 2026
Unfined Yes
Unfiltered Yes
Production Details 3.5 tons were hand-harvested. The wine spent 10 months in barrel and then 6 months in steel; these month-based periods are retained as stated rather than converted to exact days. The sheet reports a vineyard yield of 2.5 tons/acre, dry farming, vines planted in 1988 on AXR-1 rootstock, a site just under 200 ft elevation and about 13 miles from the coast, and zero new oak.
Tasting Notes Peach pit, sunflower seed, yuzu, orange zest, apple skin, and dandelion flower
Food Pairing Dungeness crab; Moroccan chicken; Jasper Hill Harbison
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 12.9%
Residual Sugar 0.4 g/L
pH 3.26
Total Acidity 5.91 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Drinking Window 2028+
Region Russian River Valley
Soil Goldridge sandy/clay/loam mixture
Harvest Dates 9 Oct 2023
Brix at Harvest 20.8°
Grape Clone Curtis clone, selected from three Wente-clone derivations
Fermentation Vessels Neutral oak barriques and 500 L puncheons
Pressing Method Fruit Was Crushed And Pressed Before Fermentation
Indigenous Yeast Yes
Used Oak Only Yes
Bottling Date 10 Mar 2024
Unfined Yes
Unfiltered Yes
Production Details 3 tons were hand-harvested. The wine aged in barrel for 10 months and then in steel for an additional 6 months under anaerobic conditions; these month-based periods are retained as stated rather than converted to exact days. Production was 154 cases. The sheet reports 2.5 tons/acre, dry farming, vines planted in 1988 on AXR-1 rootstock, a site just under 200 ft elevation and about 13 miles from the coast, and zero new oak.
Tasting Notes Opal apple, lemon sherbet, beeswax, white nectarine, Asian pear, and sesame seed
Food Pairing Duck à l'orange; stuffed game hens; crab Benedict
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.3%
Residual Sugar 0.4 g/L
pH 3.27
Total Acidity 7.02 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Drinking Window 2025-2029
Region Russian River Valley
Soil Goldridge sandy/clay/loam mixture
Harvest Dates 5 Sep 2022
Brix at Harvest 21.9°
Grape Clone Curtis clone, selected from three Wente-clone plantings
Fermentation Vessels Neutral oak barriques and puncheons
Pressing Method Fruit Was Crushed And Pressed Before Fermentation
Indigenous Yeast Yes
Used Oak Only Yes
Bottling Date 12 Feb 2024
Unfined Yes
Unfiltered Yes
Production Details 3.8 tons were hand-harvested, with severe fruit selection during the 2022 heat event and most fruit declassified into Estero Chardonnay. The wine aged in barrel for 10 months and then in steel for another 6 months under anaerobic conditions; these month-based periods are retained as stated rather than converted to exact days. Production was 119 cases. The sheet reports 2.5 tons/acre, dry farming, vines planted in 1988 on AXR-1 rootstock, and a site just under 200 ft elevation and about 13 miles from the coast.
Tasting Notes Bruised apple, bay leaf, honeysuckle, brioche, orange marmalade, and cardamom
Food Pairing Cacio e pepe; croque monsieur; shrimp and grits
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 13.1%
Residual Sugar 0.3 g/L
pH 3.28
Total Acidity 6.97 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Drinking Window 2024-2030+
Region Russian River Valley
Soil Goldridge sandy/clay/loam mixture
Harvest Dates 9 Sep 2021
Brix at Harvest 21.7°
Grape Clone Curtis clone, selected from three Wente heritage clones
Fermentation Vessels Neutral oak barriques and puncheons
Indigenous Yeast Yes
Used Oak Only Yes
Unfined Yes
Unfiltered Yes
Production Details 2.17 tons were hand-harvested. The wine aged in barrel for 10 months and then in steel for 6 additional months under anaerobic conditions; these month-based periods are retained as stated rather than converted to exact days. Production was 119 cases. The sheet reports 2.5 tons/acre, dry farming, vines planted in the 1980s at 8-by-8-foot spacing on AXR-1 rootstock, and a site just under 200 ft elevation and about 13 miles from the coast. The sheet prints a bottling date of 2/14 but does not print the year, so no canonical bottling-date value is proposed.
Tasting Notes White stone fruit, Fun Dip, brioche, tangerine oil, cracked wheat, and mineral
Food Pairing Lobster pot pie; fritto misto; truffled eggs
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.2%
Residual Sugar 0.1 g/L
pH 3.22
Total Acidity 7.1 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Drinking Window 2022-2026
Region Russian River Valley
Soil Goldridge sandy/clay/loam mixture
Harvest Dates 13 Sep 2019
Brix at Harvest 21.3°
Grape Clone Curtis clone, selected from three Wente heritage clones
Fermentation Vessels Neutral oak barriques and puncheons
Indigenous Yeast Yes
Used Oak Only Yes
Bottling Date 27 Jan 2021
Unfined Yes
Unfiltered Yes
Production Details 1.85 tons were hand-harvested. The wine aged in barrel for 10 months and then in steel for 6 more months under anaerobic conditions; these month-based periods are retained as stated rather than converted to exact days. Production was 125 cases. The sheet reports 4 tons/acre, dry farming, vines planted in the 1980s at 8-by-8-foot spacing on AXR-1 rootstock, and a site just under 200 ft elevation and about 13 miles from the coast.
Tasting Notes Kiwi skin, graham cracker, flint, mineral, toasted almond, and tangerine
Food Pairing Grilled lobster tail; linguine con vongole; Gruyère and caramelized-onion frittata
Sources: cdn.prod.website-files.com ↗ · Compare this vintage