my essential wine co. current releases
My Essential Cabernet
This is Richard meditating a bit on the essence of California. For sure it’s a sunny place and that means ripeness (not over-ripeness) and an abundance of fruit. Since we know that grace and girth are not mutually exclusive, Richard strives to make a red that embraces the generosity of the California sun while remaining elegant, delicate and with a strong sense of place.
The Cabernet Sauvignon comes from Santa Ynez, Happy Canyon and Buellton. Once vinified, the wine ages for up to 2 years in only old (never new) French wood.
My Essential Sauvignon Blanc
2016 was the first vintage of Sauvignon Blanc for Richard and My Essential Wine Co. They're sourcing the fruit from a single estate in the Anderson Valley. It was vinified and aged in stainless steel. It clocks in at 12.9% alcohol and was bottled un-fined and unfiltered.
My Essential Rose
The world over is making better rosé than ever but rosé is and has always been a French thing. When there was a funny White Zin craze going on, the French folk and their enlightened friends had the real goods all to themselves and were sipping large quantities of beautiful pale pink, dry rosé while basking in the Mediterranean sun.
Well, the gig is up and the world is now hip to how good their rosé is. It’s also why Richard makes the long trip to Provence – because this is where it’s best. Importantly, there are at least two ways that rosé is made and Richard thinks one of them is infinitely better: dedicating red grapes to the production of rosé. It’s not about stealing some juice from a red wine to make what’s left darker; it’s about saying hey, we’re going all in with this and we’re going to completely press these red grapes — their skins, seeds and some of the stems too — in an effort to extract a complete picture.
The rosé hails from an area of Provence about 40 kilometers from the picturesque town of Aix. They work with two vineyards, both of which are planted to Grenache and Cinsault with just a bit of Syrah. Importantly, we grow these grapes specifically to make rosé (as is the tradition in the South of France). Vinification is straight to press with the red grapes (there is no saignée nonsense here) and everything is whole-bunch pressed and fermented. After a short rest in tank the wine is bottled.