Grenache 50% Mourvèdre 50% Non-certified local hand-picked and organically grown grapes. Naturally co-fermented, no additives, no racking, no filtration, or fining, matured in a neutral French oak barrel for 36 months. Very minimum intervention. No chemicals added at any stage. On the bouquet-licorice, black pepper, dark chocolate, dried figs and plums, black berries. On the palate- long, round, silky smooth, balance.
Grenache 90% Petite Syrah 10% Non-certified local and organically grown grapes. Naturally co-fermented, no additives, no racking, no filtration, or fining, matured in a neutral French oak barrel for 26 months. Very minimum intervention. No chemicals added at any stage.
Had-picked and carefully sorted organically grown grapes, naturally fermented, no racking, no filtering, no additives, no fining. Grapes were ‘whole clusters’ stomped and fermented for 10 days. Then gently pressed and manually transferred to a French Neutral Oak barrel, where it finished fermentation and rested for 28 months before bottling. Low intervention.
70% Riesling 30% Gewürztraminer. Made from 100% sustainable Nevada County grapes. Grapes were handpicked in early September, carefully sorted and gently transferred to our winery where they were half crushed and destemmed and macerated together (skin contact) for 7 days. ‘Naturally’ fermented in stainless steel at a constant 54 °F, low intervention in the cellar, no racking, filtering, no sulfites, nothing added or taken. 300 bottles made.
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This is a menuet and rear couveè of three exceptional grape varieties (70% Sauvignon Blanc, 15% Orange Muscat and 15% Albariño), for which I personally carefully selected only the best whole clusters. The grapes were then destemmed and left on ‘skin contact’ for 4 days. After, the couveè was gently pressed and naturally co-fermented in a neutral French oak barrel in the cool cellar (54 degrees) putting it in the category of ‘orange wine’. This is a 100% natural wine with no addition of SO2 at any stage, no racking, no filtering, and no fining. All varieties come from sustainably kept vineyards, which I tend to within Nevada County in the Sierra Foothills. This is a very refreshing and enjoyable wine ready for any occasion. Drink it on its own, with shellfish, cheese platter, creamy sauce dishes etc. There are only 22 cases available.
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This is the nectar of 46-year-old and sustainably kept non-certified organic vines. Biodynamic compost, and preparations applied to the vines every year. Hand-picked by family and dear friends, carefully sorted, destemmed, 24-hour skin contact, gently pressed and manually transferred into a neutral French oak barrel where it naturally fermented and kept for 16 months before bottling, no additives, no racking , no filtration or fining, zero sulfites. Only 276 bottles available.
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CABERNET SAUVIGNON 80% , MERLOT 10%, CABERNET FRANC 8% SYRAH 2%
This is a unique opportunity for wine lovers since the grapes were available just this once. The grapes came from a local and highly cared for and loved 0.5 acre vineyard. They were handpicked August 26 2020. Then, carefully sorted, whole clusters stomped and naturally fermented. The must was manually transferred into a Neutral French oak barrel to finish its wild yeast fermentation, and where it rested for 14 moths undisturbed. No racking, no filtering, no fining, no SO2. On the bouquet this wines offers the scent of cassis, licorice, black pepper, dark chocolate, dried figs, black stone fruit, blueberries, Indian spices. On the palate you will a very delightfully complex wine, round and very fruity with great length, evolving every second in the glass into a deeper, more mouthwatering experience. Only 300 bottles made. No additives, no racking, no filtration or fining. ‘Wine sows poetry in our hearts’ ~Dante. Perfect match with game, poultry, cheese platter, roasted veggies or on its own. Vegan friendly.
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50% Muscat Blanc, 50% Albariño. from hand-picked and carefully sorted sustainably grown grapes, crashed and destemmed, skin contact for 24 hours, no sulfites added, gently press and naturally fermented in a neutral French oak barrel at a constant 54 °F , low cellar intervention, no racking, no filtration or fining, matured in a French oak barrel. Bursting with tangerine, orange peel, saline, tropical flowers. Round, smooth and long. Perfect match for seafood dishes, starters, pastas etc. Vegan friendly.
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Grenache 60%, Syrah 15%, Mourvedre 15%, Cabernet Sauvignon 10% handpicked and carefully sorted sustainably grown grapes. The Grenache was crushed and destemmed. The other varieties were whole clusters stomped. The co-fermentation happened ‘naturally’ for 12 days, then manually transferred into neutral French oak barrel where it rested for 14 months with no additives, no racking, and no filtration or fining. Only 264 bottles made. This wine contains zero sulfites.
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70% Sauvignon Blanc and 30% Pinot Noir. Both grape varietals come from our own Cement Hill vineyards. The grapes were manually harvested, gently stomped, kept on skin contact for 3 hours only, gently pressed and naturally co-fermented in a neural French Oak barrel. No sulfites added at any stage, making it thus a truly natural wine, expressive of its terroir. It has a gentle and floral bouquet of freshly picked strawberries and raspberries. This is a very limited production. Only 10 cases available!
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90% TEMPRANILLO 10% CABERNET SAUVIGNON. Hand picked and carefully sorted sustainably grown grapes, naturally fermented, no additives, no racking , no filtration or fining. Grapes were ‘whole clusters’ stomped and co-fermented for 11 days. Then, gently pressed and manually transferred into a French oak barrel where it rested for 12 months. 120 bottles made. ‘Wine is Sunlight united by water’ Galileo G . Perfect match with game, poultry, cheese platter, roasted veggies or on its own. Vegan Friendly.
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This is a new 2019 release. ‘Serena’ is 50% Syrah, 50% Grenache. Both varietals come from local sustainably-kept vineyards. The grapes were hand picked and gently transferred to our winery were they were carefully sorted out, selecting only the best bunches for this blend. The Grenache was crushed and destemmed while the Syrah was ‘whole clusters’ stomped on. Both naturally co-fermented for 15 days. Transferred manually into an old neutral French Oak barrel, where it rested undisturbed for 19 months without racking, filtering, or fining. No acidity adjustment done or additives added. Vegan friendly.
This is a complex yet very friendly wine with great length, lots of soft fruit, a bouquet of black stone fruit, dark chocolate, pepper, hint of licorice and spices. I had this wine opened for 8 days and each day it became more and more exotic and complex in both the bouquet and the palate. Great for roasted veggies, meats, lasagnas, creamy pasta and charcuterie. Only 240 bottles available.
“Quite an evolved garnet colour for a 2020. Sweet and satisfying. Very mellow – as though it has been exposed to quite a bit of oxygen, but certainly isn't oxidized. Delightfully different. Nothing like a typical Napa Cab! Great fun to drink already with good balance of fruit and refreshment and delightful fruit and accessibility. Not much tannin!” - Jancis Robinson, Reviewed 23 Aug 21
60% Cabernet Sauvignon, 20% Merlot, 20% Cabernet Franc. Picked by owner Carlos Caruncho himself. The Cabernet Sauvignon grapes were crushed and destemmed, the others were 'stomped on'. All three varieties were co-fermented with ambient yeast. Aged for 19 months in in an old 59-gallon barrel. Just 300 bottles made.
“A textbook Cabernet blend: Arquils Maestro 2 Sierra Foothills 2019 ($55, 13.5%). Carlos Caruncho moonlights as a zero-zero winemaker after work as a language teacher at a school in Nevada City. The Maestro 2 is a blend of Cabernet Sauvignon (60%), Merlot (20%) and Cabernet Franc (10%), and would satisfy anyone who enjoys lighter, greener Bordeaux blends. Initial hits of plum, candied pear and cola lead into a more vegetal profile with the impression of jalapeño pepper. Clean, balanced and savory.” - Esther Mobley, San Francisco Chronicle wine critic.
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The grapes for this Sauvignon Blanc come form 17-year-old vines located in Penn Valley, CA. The vines are manually cared for. Organic sulfur (cosavet) is used to keep mildew off. The grapes are hand-picked, transferred to our winery in Nevada City and carefully sorted. The ‘must’ (juice) is kept in contact with the grape skin for 24 hours before being gently pressed and transferred into neutral French Oak barrels for a ‘natural’ and long fermentation at a constant 54 F. The wine was bottled 9 months after. On the bouquet, this wine offers tropical fruit, lemongrass, pear, peaches, apples, pineapple, freshly ground white pepper, citrus blossoms. On the palate, it is long, round, and refreshing. Great minerality, balanced, and very long.
Possible pairing food: Seafood of all sorts, creamy pastas, and appetizers, or on its own, chilled.
The grapes for this Sauvignon Blanc come from 46-year-old vines located on Cement Hill Road. The vines are manually cared for. Biodynamic compost and preps are used. The entire vineyard is dry farmed. Organic sulfur (cosavet) is used to keep mildew off. The grapes are hand-picked and carefully sorted. The ‘must’ (juice) is kept in contact with the grape skin for 24 hours before being gently pressed and transferred into neutral French Oak barrels for a ‘natural’ and long fermentation at a constant 54 F. The wine was bottled 9 months after. On the bouquet, this wine offers tropical fruit, lemongrass, pear, white pepper, citrus blossoms. On the palate, it is long, refreshing, dry, great minerality, balanced, long and round.
Possible pairing food: Seafood of all sorts, creamy pastas, and appetizers, and on its own, chilled.
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50% Cabernet Sauvignon 40% Zinfandel 10% Petite Syrah. The grapes came from a sustainable vineyard that I personally manage in Placer County. Half de-stemmed, half whole, stomped on. Wild yeast fermentation, only two soft punch downs per day minimizing over-tanning the wine. No racking, filtration, no fining or filtering. Matured in used French Oak barrels. Bouquet of licorice, freshly-cracked black pepper, hint of chocolate, black stone fruit, dried figs.
50% Tempranillo, 40% Cabernet Sauvignon, 10% Cabernet Franc.
The Cabernet Franc was a gift from a very well loved vineyard next to Lake of the Pines near Auburn. All fruit was handpicked, carefully sorted, naturally fermented for 21 days with no introduction of any additives or chemicals, no racking, no filtration or fining. Matured in neutral French Oak barrels. Zero intervention in the cellar. The punch-down occurred twice a day. Vegan friendly.
Possible pairing: roasted veggies, charcuterie, red meats and game, mushroom and pepper sauces, pastas with meatballs and tomato sauce, spaghetti Bolognese, lasagna, strong cheese, pizza.
70% Chardonnay and 30% Pinot Noir. Both grape varietals come from our own Cement Hill vineyards. The grapes were manually harvested, gently stomped, pressed and naturally co-fermented in a stainless steel fermenter for 5 months. No sulfites are added at any stage, making it thus a truly natural wine, expressive of its terroir. The velvety texture and rose petal color of ‘Amapola’ (hibiscus) is reminiscent of some of the most magnificent early California spring sunsets. Its gentle and floral bouquet reminds us of freshly picked strawberries and raspberries. This is a very limited production.
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‘A full body wine with aromas of white peaches, fresh figs, light tangerine and honeysuckle, round and creamy, great length’
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This northern Spanish grape variety comes from a Nevada County sustainably kept vineyards. The handpicked fruit was carefully sorted, de-stemmed, gently pressed, kept cool for 5 hours and then transferred manually into a re-cooped French Oak barrel. Natural fermentation occurs with no introduction of any additives or chemicals. Zero intervention in the cellar. The wine is aged for 8 months in barrels before bottling. Vegan friendly.
Possible food pairing: on its own or with seafood dishes, fresh oysters, fried calamari, cheese platters, seafood with beurre blanc sauce, and roasted veggies, tapas, roasted veggies pastas.
“Very obviously a Sauvignon on the nose with real extract on the palate. There is some grip on the end that suggests oak aging... Very competent... I'm sure a lot of blood, sweat and tears went into this.” — Jancis Robinson, from her Tasting Notes (16/20 - "Distinguished")
These estate and sustainably grown grapes from 45-year-old vines are handpicked, sorted out manually, de-stemmed, gently pressed; the must is chilled for 5 hours before transferring it by hand into neutral French Oak barrels (no pumps). Natural fermentation occurs with no introduction of any additives or chemicals. Zero intervention in the cellar. The wine aged for 9 months in barrels before bottling. Vegan friendly.
Possible food pairing: On its own or with seafood dishes, fresh oysters, chicken with beurre blanc sauce, roasted veggies, cheese platters, lasagna.
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GRENACHE 50% SYRAH 20% MOUVEDRE 25% ZINFANDEL 5% hand-picked, carefully sorted local and sustainably grown grapes. The Grenache was crushed and destemmed. The other varieties were whole clusters stomped and naturally co-fermented. Manually transferred into a Neutral French oak barrel where it rested for 24 months. 240 bottles made. Extremely low intervention. No additives, no racking, no filtration or fining. Nothing added and nothing taken. Fabulous by itself or with food. Also, great for vegetarians.
SANGIOVESE 80% CABERNET FRANC 10% CABERNET SAUVIGNON 10 % The grapes came from a local-Nevada County-Sierra Foothills- and highly cared for and loved 0.5-acre sustainably kept vineyard. They were handpicked, carefully sorted, whole clusters stomped and ‘wild yeast’ co-fermented. The fermentation was finished in Neutral French oak barrel, where it rested for 17 moths undisturbed. Low intervention. No racking, no filtering, no fining. Only 270 bottles available. No additives, no racking, no filtration or fining.
This northern Spanish grape variety comes from a Nevada County sustainably kept vineyard. The handpicked fruit was carefully sorted, de-stemmed, gently pressed, kept cool for 5 hours and then transferred manually into a re-cooped French Oak barrel. Natural fermentation occurs with no introduction of any additives or chemicals. Zero intervention in the cellar. The wine is aged for 8 months in barrels before bottling. Vegan friendly.
Possible food pairing: on its own or with seafood dishes, fresh oysters, fried calamari, cheese platters, seafood with beurre blanc sauce, and roasted veggies, tapas, roasted veggies pastas.
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SANGIOVESE 70% MERLOT 15% CABERNET FRANC 15% handpicked, uncertified organic grown grapes. Low intervention in the cellar naturally co-fermented for 15 days the transferred manually into French oak barrels where it rested untouched and undisturbed for 14 months. No additives, zero sulfites, no racking, no filtration or fining. Only 240 bottles available.
This is a blend of Cement Hill 46 year old vines and Pennvalley’s 20 year old sustainably kept non-certified organic vines. Hand-picked by family and dear friends, carefully sorted, destemmed, 48-hour skin contact, gently pressed and manually transferred into a neutral French oak barrel where it naturally fermented and kept undisturbed for 16 months before bottling, no additives, no racking , no filtration or fining, zero sulfites. Only 300 bottles available.
50% Grenache, 50% Mourvèrdre. Naturally fermented in stainless steel for 9 months. Low intervention. No sulfites added.
50% Sauvignon Blanc from Cement Hill (47-year-old vines) and 50% Sauvignon Blanc from Penn Valley (25-year-old vines). Naturally fermented and kept for 19 months on the lees in a neutral French oak barrel. Minimal intervention. No sulfites added.
60% Sauvignon Blanc, 30% Viognier, 10% Muscat Blanc, 4 days skin contact, and naturally co-fermented in a neutral French oak barrel. No racking or filtering. Zero sulfites.
100% natural and low intervention. Kept for 23 months in a neutral French oak barrel. No racking, filtering or disturbed in any way. Only 8 cases available.
Sangiovese, Merlot, Cabernet Franc. Local hand-picked and organically grown grapes. Naturally fermented and kept undisturbed on the less in a neutral French Oak barrel for 22 months. No racking, filtering or fining. Zero sulfites. 250 bottles made. Very low intervention.
TEMPRANILLO 95% CABERNET SAUVIGNON 5%, Had-picked, local and organically grown grapes, naturally co-fermented, no racking, no filtering, no additives, no fining. Grapes were ‘whole clusters’ stomped and fermented for 10 days. Then gently pressed and manually transferred to a Neutral French Oak barrel, where it finished fermentation and rested for 26 months before bottling. Nothing added, nothing taken away.
Riesling 99% Gewürztraminer 1% Non-certified local and organically grown grapes. Four days skin contact. Naturally co-fermented, no additives, no racking, no filtration or fining, matured in stainless steel for 12 months.