This harvest we installed Google style #NapPods at the winery #harvest2014 #hitthewall
New fermenter #spiritanimals clockwise Top L to R - Fred and Daughter Petite Sirah (Miles Davis), Skinner Vineyards #Mourvèdre (70s Phil Lesh), Shake Ridge Ranch Mourvèdre (Duane Allman) (at Punchdown Cellars)
"You may ask yourself, "What is that beautiful house?"
You may ask yourself, “Where does that highway go to?”
And you may ask yourself, “Am I right? Am I wrong?”
And you may say to yourself, “My God, what have I done?”
At the tail end of fermentation our Antle Vineyard Pinot Blanc is the meanest, stoniest wine I have tasted. Let’s hope that behind the rocky pain and post ML is a paradise unknown filled with sitar music and plenty of fried chicken. (at Cruse Wine Company)
Chilling in the winery while Michael Cruse runs pH on the D&R Semillon (17 brix, 3.1 pH) (at Cruse Wine Company)
Checking in on our scraptastic new block of old vine Petite Sirah- that fruit gonna make a bad dog break a chain!!! (at City of Ten Thousand Buddhas)
2014 Dirty and Rowdy Pinot Noir. Chalone Clone. Antle Vineyard. Chalone AVA.
4 yrs ago, I consumed a 1978 Chalone Vineyard Pinot Noir while camping under the stars just below this this hill. It was one of the most beautiful CA wines I have ever tasted. Earth, rock, savory, chaparral- Deep. Spiritually moving. Coyotes, shooting stars, the entire universe inside and outside the glass.
While the Chalone winery has long been sold off to other owners, these 25yr old vines from cuttings off the early plantings at Chalone Vineyard,sit adjacent to the Chalone property on the Antle Vineyard. They grow in similar soils- a kaleidiscopic mix of limestone, sandstone, decomposed granite, quartz, clay, and volcanic.
We began sourcing Mourvèdre from the Antle vineyard in 2013, and it is a special wine. When the opportunity came to take some of their older plantings of Chalone Clone Pinot Noir, it was a no brainer. Pinot Noir is a different animal than our beloved Mourvèdre, but this is about site, soil, and a long-shot chance to chase the dragon deep into the universe.
Reservations can be made for any seating time via openTable
photo via Chef Tim Malloy
Native prise de mousse trials for our traditional method Pinot Blanc. The yeast was captured from our fermenting pet nat Pinot Blanc. Might as well go all out the hard way.