2008 Riesling, Monterey $19.00

This is a single vineyard Riesling from the deep, stone and gravel riverbed soils of the western Monterey wine country. The dryness of the 2008 season combined with early, damaging frosts severely limited crop levels and wine yields to well below historical norms throughout the region. A 67 day fermentation at a steady 55 degrees Fahrenheit yielded this delicately floral, yet succulently ripe Riesling, striking a rare balance of sweetness, acidity and minerality seldom achieved in California. DRG 2/09

2009 Riesling, Monterey $19.00

This is a single vineyard Riesling from an own-rooted 35 year old vineyard perched high on an east-facing slope of the Santa Lucia Highlands. The mild, mostly sunny growing conditions of the 2009 season produced perfectly ripe and sound grapes which were hand harvested on October 15. The wine was cold fermented at a steady 55 degrees F., aged briefly on the lees and bottled early in 2010. The delicately floral character of this wine, laced with ripe apricots and honey are balanced with modest residual sugar, crisp acidity, and well structured minerality.  It is a pleasure to drink chilled on its own or try it with spicy Asian cuisine.  DRG 1/10

2008 Chenin Blanc, Monterey $16.00

This is a single vineyard Chenin Blanc from a wind-swept landscape lying among the far eastern uplands of Monterey. Growing at the very northern edge of their viticultural range these grapes always ripen at end of the season and were harvested on October 21. Cold fermented for 55 days the new wine was held on the yeast lees for two additional months. It is a dry wine of almost exotic complexity with notes of honey, flowers, ripe pears and quince, wrapped in a truly silky texture with a long, seamless, mineral infused finish. DRG 2/09

2009 Pinot Gris, Santa Barbara County $19.00

When I started marking wine back in the ’70’s Pinot Gris was practically unknown aside from the fact that it’s a genetic mutant of Pinot Noir.  Today it is widely planted and gaining ground every year in California.  I set out to make a full, perfumed, dry white wine with richness and soft acidity that can be partnered with food.  Cold fermentation and early bottling of this vintage have produced this delightful and captivating wine.  DRG 11/09