TA: 5.7 g/l
pH: 3.4
Brix at harvest: 22.8
Harvest date: 10/8/2023
Aging treatment: 100% stainless steel
Bottled: 3/2024
Winemaker’s Notes:
“From my time in France I have long sought to emulate one wine in particular. The dry rose wines of the Tavel.
As a wine consuming public we were led astray by the white zinfandels of the ‘80s and are only now coming out of the wilderness, realizing the potential, the versatility of a classically made, dry, lovely, refreshing rose wine.
I began making rose as a saigne from Cab, Merlot and Zin in the late ‘90’s and now dedicate a harvest of Grenache specifically to this wine.
I am very invested in the outcome of this production… after all, it’s named after my wife.”
Dane Stark, winemaker
Tasting Notes:
The Grenache for this wine is left, after crushing, on the skins for 6 hours (depending on vintage) where the juice absorbs color and hints of the complexity of reds. It is then pressed off and fermented cool in stainless vats. It is bottled soon after the new year as close to the full moon as possible.
It should be served well chilled and has a versatility that can only be brought to your table by being a hybrid wine. It straddles the world between white and red, presenting freshness on the palate and complexity of aroma. It brings emotional legerte (French for lightness) like “opera in the park”, fancy outdoors like “Kentucky derby” and rugged fine cuisine like “great American cookout” as no other wine can.
TA: 6.5 g/l
pH: 3.4
Brix at harvest: 23.2-24.5
Harvest date: 8/31-9/11/2023
Aging: Fermented in stainless and oak, then consolidated into stainless for aging.
Bottled: March 2024
Winemaker’s Notes:
“The Chardonnay that comes from the San Francisco Bay appellation possesses a unique focus of character. While being in a warmer, mediterranean climate, the two vineyards which make up this Chardonnay are both located along the eastern edge of the SF Bay. The sloping, rolling hills of the Kalthoff common creates a microclimate ideal for drainage and retaining the cool air that prolongs the growing season. The Lamorinda appellation just north of Livermore Valley has a strong delta influence keeping the vineyard a very cool region 3.
I was a non-believer of Chardonnay from this appellation when I arrived here in 2004. Today, I will put this wine against any Chard on the shelf at the price point. This region is under-valued for this varietal. It is one of the more exciting wines that I work with.”
Dane Stark, winemaker
Tasting Notes:
The combined fermentation process of this Chardonnay, some in stainless and some in barrels, adds complexity to this generous wine.
It has a lovely, medium golden straw color.
It has opening notes of lemon, yeast and honey suckle with a bit of almond and vanilla on the nose. A very generous and pleasing bouquet, presages a delicious wine.
The palate entry is of flinty structure, floral components with spice, stone fruit and a hint of oak with a rich, pleasing mid palate. The acidity is lively making this an excellent food wine but one that drinks all by itself just fine! There is a lingering cream scone and almond in the finish with lean fruit and floral notes and a clean finish.
It will age exceptionally well.
TA: 5.7 g/l
pH: 3.4
Brix at harvest: 32
Harvest date: 12/10/2019
Aging treatment: 100% new american oak
Bottled: 4/2020
Winemaker’s Notes:
“From my time in France I have long desired to create a botrytis, Sauternes style wine. They are difficult to create when you don’t own the vineyard, as it requires different treatment for sprays during the growing season if you truly want to create the Botrytis that is the signature of all Sauternes wines.
This is a process that must be seen to be believed and one that creates an astonishing result.
While this was harvested at the peak of maturity and heavily “infected” with noble rot, I personally prefer my dessert wines to accompany dessert… rather than being dessert in a glass… as such i make all my dessert wines with less residual sugar than typical. This creates a bit less competition with whatever fruit or cheese, or more decadent selection you have for dessert.
The aromas and balance are exquisitely close to a Sauternes wine, but it will not over power crisp fuji apple slices with Dubliner cheddar, and yes, it can still hold its own with a blue.”
Dane Stark, winemaker
Tasting Notes:
Estrella means “star” and this wine shines bright on a dark night.