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Semillon and Sauvignon Blanc from Slope 23 of Renaissance Vineyard. The grapes were harvested in small quantities on four separate occasions in early August. Each time, the grapes were stomped then immediately pressed and left to co-ferment. The wine aged in an old oak barrel on its lees for nearly a year and a half. The wine was racked off its lees the day before bottling and given a small dose of so2 before being bottled unfined/unfiltered.
About the producer
The first vintage from an exciting new producer. Following a winding path through Argentina, Chile, and finally to the Sierra Foothills, winemaker Dani Rozman connected with veteran winemaker Gideon Beinstock of Clos Saron. Sourcing fruit from one of the same vineyards as Gideon, he set out to produce his first tiny offering: A co-fermented blend of Cinsault & Syrah. All native fermentations, neutral barrels, minimal sulfur (only at bottling), the resulting wine is bright and lively, though with enough structure to allow for years of development. This is a very exciting beginning for a young winemaker and we’re excited to debut this wine on the east coast.