The Story
Tasting Notes: Soft red fruits and flowers. Subtle spicy, herbaceous and leathery notes. Dry with grippy tannins.
Vineyard: Lost Hills Ranch (Yorkville Highlands AVA), Las Cimas Vineyard (previously known as Coda Vineyard, Russian River Valley AVA)
Varietal: Nebbiolo
ABV: 12%
Harvest: September 2021
Description: The story of this wine is impossible to tell without mentioning our good friend Sam Bilbro of Idlewild Wines. Sam's family owns Lost Hills Ranch and he is the vineyard manager of Las Cimas Vineyard (the two plots where our Nebbiolo comes from). His focus lies in producing wines with Piedmontese varietals grown in California. Thus, he grows those varietals on the land he tends. He has told me the story of his first experience drinking Nebbiolo in Italy and how it was so impactful that the grape immediately became his all time favorite. The love he puts into growing Nebbiolo is immense and we get to reap the benefits.
Vinification: Whole cluster fermented with native yeast in open top bins. Aged in neutral oak puncheons for 20 months. Aged in the bottle for 4 months.
Description
Tasting Notes: Soft red fruits and flowers. Subtle spicy, herbaceous and leathery notes. Dry with grippy tannins.
Vineyard: Lost Hills Ranch (Yorkville Highlands AVA), Las Cimas Vineyard (previously known as Coda Vineyard, Russian River Valley AVA)
Varietal: Nebbiolo
ABV: 12%
Harvest: September 2021
Description: The story of this wine is impossible to tell without mentioning our good friend Sam Bilbro of Idlewild Wines. Sam's family owns Lost Hills Ranch and he is the vineyard manager of Las Cimas Vineyard (the two plots where our Nebbiolo comes from). His focus lies in producing wines with Piedmontese varietals grown in California. Thus, he grows those varietals on the land he tends. He has told me the story of his first experience drinking Nebbiolo in Italy and how it was so impactful that the grape immediately became his all time favorite. The love he puts into growing Nebbiolo is immense and we get to reap the benefits.
Vinification: Whole cluster fermented with native yeast in open top bins. Aged in neutral oak puncheons for 20 months. Aged in the bottle for 4 months.
