The syrah from Hank and the Suma Kaw vineyard is always memorable but this new effort might be a tad more spectacular. As usual, the whole cluster fruit is foot... read more →
Keep is a Negoçe project from Jack Roberts, who worked at Matthiasson Wines and Johanna Jensen whom I met during her time at Scholium Project. The fruit for this bottling... read more →
In his day job years back with a conventional producer, Hank vinified plenty of zinfandel, but this is the first he has made to his specific standards and aesthetics. This... read more →
Why chardonnay? “Why not,” Hank said. It was time. He smiles. Was he being ironic? Nope. Well, not entirely. The fruit is from Matthew Rorick’s vineyards, whole cluster pressed, fermented... read more →
Here we have Hank’s typically perverse logic: leave the oak out of the zin and chardo, barrel ferment the rosé. The Suma Kaw fruit was barrel fermented in puncheons and... read more →
Fruit for this bottling comes from the Que Syrah vineyard, planted in 1994 and sitting at 850 feet elevation, four miles from the Pacific. The grapes are fermented with 75%... read more →
So what does assyrtiko taste like outside of Greece, in San Diego County, grown on decomposed granite 1400 feet above sea level? This bottle answers that question. The winemaking decisions... read more →
Conceived as the b-side to his Funky Drummer, the grapes for this wine come from volcanic soiled plots, around 3000 feet up. Young mourvèdre comes from near Camino. Mature syrah... read more →
Loved this summery wine from Hank, wonderfully refreshing. The pale color comes from 2-3 hours of skin contact and time in the press. As to the flavor? Well it kind... read more →
Troy moved operations to near Healdsburg to Darek’s winery. There he makes this summery drink full of saffron and freshly fractured flavors. It’s from foraged fruit which clung to gnarled... read more →