2024 Technical Specifications
Alcohol 13.5%
Residual Sugar 1 g/L
pH 3.45
Total Acidity 5.5 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Drinking Window 2028+
Region Sonoma Coast
Soil Goldridge soils with weathered sandstone, Loam and serpentine rock
Grapes Picked 9 Sep 2024
Brix at Harvest 22.1°
Grape Clone Clones 4 and 76
Fermentation Vessels Neutral 600 L puncheons
Pressing Method Fruit Was Crushed And Pressed, Then Transferred To A Settling Tank
Indigenous Yeast Yes
Barrel Size 600
Bottling Date 9 Feb 2026
Unfined Yes
Unfiltered Yes
Production Details The sheet records 3.34 tons hand harvested, crushed and pressed, then transferred to a settling tank. Native-yeast fermentation occurred in neutral 600 L puncheons, followed by spontaneous malolactic fermentation, 10 months in barrel and six additional months in steel. The wine was bottled unfined and unfiltered. The vineyard lies 700–800 feet above sea level, three miles from the Pacific; clones 4 and 76 were planted in 2012. The vineyard is Certified Sustainable and moving toward no-till/regenerative farming. Reported yield was 3 tons per acre; production was still listed as TBD. The sheet conflicts internally on harvest date, giving September 9 in the narrative and September 10 in DETAILS.
Tasting Notes Seashells, lime blossom, green apple, preserved lemon, yogurt, rock candy
Food Pairing Lobster roll, caviar bumps, aged Comté
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 13.4%
Residual Sugar 0.7 g/L
pH 3.23
Total Acidity 5.73 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Drinking Window 2028+
Region Sonoma Coast
Soil Goldridge soils with weathered sandstone and ancient ocean-floor material; the site also contains blue volcanic rock
Grapes Picked 5 Oct 2023
Brix at Harvest 21.2°
Grape Clone Clones 4 and 76
Fermentation Vessels Neutral 600 L puncheons
Indigenous Yeast Yes
Barrel Size 600
Bottling Date 10 Mar 2025
Unfined Yes
Unfiltered Yes
Production Details The sheet records 3.13 tons hand harvested on October 5. Clones 4 and 76 were cofermented with native yeasts in neutral 600 L puncheons, followed by spontaneous malolactic fermentation, 10 months in barrel and six additional months of anaerobic aging in steel. The wine was bottled unfined and unfiltered. The Certified Sustainable vineyard sits 700–800 feet above sea level, three miles from the Pacific; the vines were planted in 1999 and the ranch was moving toward regenerative/no-till farming. Production was 154 cases and vineyard yield was 2 tons per acre.
Tasting Notes Oyster shell, kombu, yuzu, crabapple, preserved lemon, mineral
Food Pairing Shrimp skewers with citrus, miso black cod, beer-can chicken
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.5%
Residual Sugar 0.3 g/L
pH 3.34
Total Acidity 6.8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Drinking Window 2024–2028
Region Sonoma Coast
Soil Luminescent blue volcanic rock and sandstone
Grapes Picked 10 Sep 2022
Brix at Harvest 22.5°
Grape Clone Clones 4 and 76
Fermentation Vessels Neutral 600 L puncheons
Indigenous Yeast Yes
Barrel Size 600
Bottling Date 12 Feb 2024
Unfined Yes
Unfiltered Yes
Production Details The sheet records 4.03 tons hand harvested on September 10. Chardonnay clones 4 and 76 fermented with native yeasts in neutral 600 L puncheons, followed by spontaneous malolactic fermentation, 10 months in barrel and six additional months of anaerobic aging in steel. The wine was bottled unfined and unfiltered. Fruit was rigorously hand-selected after the 2022 heat event, with most fruit declassified into Estero Chardonnay. The Certified Sustainable vineyard sits 700–800 feet above sea level, three miles from the Pacific; the vines were planted in 1999. Production was 141 cases and yield was 3 tons per acre.
Tasting Notes Sea spray, green pear, orange blossom, creamsicle, Parmigiano rind, crushed seashell
Food Pairing Miso cod, chicken pot pie, stuffed squash blossoms
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 12.9%
Residual Sugar 0.3 g/L
pH 3.25
Total Acidity 7.2 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay
Drinking Window 2024–2030+
Region Sonoma Coast
Soil Luminescent blue volcanic rock mixed with shale and sandstone
Grapes Picked 3 Sep 2021
Brix at Harvest 21.2°
Grape Clone Clones 4 and 76
Fermentation Vessels Neutral 600 L puncheon barrels
Indigenous Yeast Yes
Barrel Size 600
Production Details The sheet records 3.07 tons hand harvested on September 3. Chardonnay clones 4 and 76 fermented separately with wild yeasts in neutral 600 L puncheon barrels and completed a slow malolactic fermentation. The wine then spent 10 months in barrel and six additional months undergoing anaerobic aging in steel. The Certified Sustainable vineyard sits 700–800 feet above sea level, three miles from the Pacific; vines were planted in 1999. Production was 169 cases and yield was 3 tons per acre. The sheet's title says Russian River Valley, while its DETAILS table says Appellation: Sonoma Coast; no appellation claim is proposed from the conflicted heading.
Tasting Notes Seashell, wild nettles, finger limes, lemon balm, miso paste, crushed chalk
Food Pairing Clams with fregola, corn chowder, Époisses on toast
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.4%
Residual Sugar 0.1 g/L
pH 3.1
Total Acidity 7.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Drinking Window 2023–2028
Region Sonoma Coast
Soil Luminescent blue volcanic rock mixed with shale and sandstone
Grapes Picked 13 Sep 2019
Brix at Harvest 22.0°
Grape Clone Clones 4 and 76
Fermentation Vessels Neutral oak barriques and puncheon
Indigenous Yeast Yes
Oak Types Neutral oak
Bottling Date 27 Jan 2021
Production Details The sheet records 1.82 tons hand harvested on September 13. Clones 4 and 76 fermented separately with wild yeasts in neutral oak barriques and puncheon. The fermentation stuck and was restarted; the wine subsequently completed slow malolactic fermentation. It spent 10 months in barrel and six additional months undergoing anaerobic aging in steel. The Certified Sustainable vineyard sits 700–800 feet above sea level, three miles from the Pacific; vines were planted in 1999. Production was 120 cases and yield was 4 tons per acre. The sheet's title says Russian River Valley, while its DETAILS table says Appellation: Sonoma Coast; no appellation claim is proposed from the conflicted heading.
Tasting Notes Brie rind, lilac, underripe pear, golden apple, seashell, cilantro
Food Pairing Crab Louie, scallop crudo, lemon-thyme risotto
Sources: cdn.prod.website-files.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2853291 | — | — | wine-searcher.com ↗ |