Chuy Chardonnay

Sourced from the Vendemia Vineyard which sits atop the Sonoma Valley on the western slope of the Mayacamas range. This 20-acre vineyard of original shot-Wente Chardonnay was planted in 1964 and has been managed organically throughout its life. Situated on a 45-degree slope that angles toward the Pacific Ocean and allowing for views of San Francisco on a clear day. The vineyard has been tended to by Chuy Ordaz for five decades. Each decision above: head-trained, dry farmed, organic management – was a product of Chuy’s long-held belief that grape vines must endure the struggle through tough love farming to ultimately grow old. While Vendemia is the official vineyard name, many esteemed producers simply refer to the bottlings from the site as ‘Chuy Chardonnay’ as it clearly bares the thumbprint of Chuy’s conviction.

Winemaking:
Whole cluster pressed and cold settled for 48 hours and provided full air exposure without the protection of So2. Barreled down to two 600 Liter Stockinger barrels and one 300L Atelier cigare. Native yeasts were used for the entirety of fermentation which took place over a period of 9 months. The barrel èlevage lasted for 24 months without racking movements, So2 or any other additions. Wine combined within a 300-gallon stainless steel tank where it received its first dose of So2 and remained for an additional six months. Bottled unfined & unfiltered.

Gravels, Red Blend

• 50% Grenache & 50% Carignan
• Fermented with native yeasts
• Aged 14 mos. in 20hL Foudres
• Production: 430cs

Sourcing:
In 2019 they transitioned Gravels from a Grenache dominant wine to a 50/50 Grenache and Carignan. The Grenache was sourced entirely from the Cemetery Vineyard and the Carignan entirely from the Colombini Ranch. Both sites contain similar geology and are planted in (the simplest of terms) gravel. The Grenache and all of its perfume and elegance combined with the density and nerve of the Carignan were the perfect match for our second iteration of ‘Gravels’.

Winemaking
When vinifying the wine our extraction techniques favored elegance over abundance. The lots were fermented separately but employed similar methods – 100% whole cluster, wild yeasts, one simple cap-wetting per day - spending up to 35 days in total on the skins. The Grenache was aged in one 2000L Austrian oval barrel, while the Carignan was aged in one 2000L French foudré. A total of 14 months were spent in each vessel before assembly at which point the wines were racked, blended and bottled unfined and unfiltered.

Mourvedre “Shake Ridge Vineyard,” Amador County (Sierra Foothills)

• Variety: 100% Mourvèdre
• Appellation: Amador County
• Alc by vol: 13.7%
• Production: 60 cases

Vineyard
Only 2 of Shake Ridge’s overall 46 acres are dedicated to Mourvèdre. Our sourcing in block T comes from a 5 row late ripening north facing section with moderately even crop yields.

Winemaking:
Whole clusters were placed in a 1.3-ton fermenter and fermented with native yeasts over a period of 30 days. We held the fermentations to a slightly cooler temperature around 80 deg F which resulted in a brighter wine. The longer maceration time on the skins created exceptionally elegant and silky tannins. The wine was aged in one - three-year 600L puncheon.

Grenache “Shake Ridge Vineyard,” Amador County (Sierra Foothills)

Ann Kramer’s ranch just east of the historical gold-mining town of Sutter Creek in Amador County provides near optimal conditions for Grenache. The Sierra Foothill’s granitic soils provide a distinct thumbprint on the wines by providing brightness and texture. And while the world’s best examples of Grenache transparently reflect the places where they are grown, Shake Ridge is one of those magical pieces of land that is remote, rugged and surrounded by typical foothills flora of Ponderosa Pines, Manzanita scrub and hundred-year-old Heritage Oaks.

2019 Vintage Notes

On September 28th we harvested 1.24 tons of Grenache off of a half-acre planting at Shake Ridge. The growing season in 2019 was cooled by abundant snowpack that resided further east at higher elevations. Budbreak started at the beginning of April and cool early season temperatures provided a stage for extended hang time and flavor development. Growing conditions were optimal and set the stage for crafting a ripe yet cool toned and elegant wine.

Vinification
Native yeast fermentation and the overall time spent on the skins equaled 24 days. 50% Whole ClusterCap management combined a mix of pumpovers and a handful of punchdowns at key moments. Basket pressed and transferred to one neutral 600L demi-muid where it aged on its primary lees for a total of 23 months. The finished wine was bottled unfined and unfiltered in August 2021. 720 bottles produced (1 – 600L neutral barrel) The more silky, elegant Grenache in their range.

Grenache “Scaggs Vineyard,” Mount Veeder (Napa Valley)

No grape is more prioritized in Napa Valley than Cabernet Sauvignon however, up in Mt Veeder there are a handful of growers willing to go rouge and go their own way. So it was here, 20 plus years ago when Boz Scaggs made the decision to plant Grenache here. Now two decades in, his site has begun to hit full stride. It’s no secret that vine age matters when it comes to quality - but for Grenache, it’s crucial. The fruit here is buoyant and is the primary contributor to producing a wine that is distinct and full of gravitas.

2019 Vintage Notes
On September 28th we harvested 1.4 tons of Grenache off of the acre and a half planting. Record rainfall early in the season pushed vigor in the vines early. This was combined with a moderately warm vintage that spurred a slightly earlier ripening period for the Grenache as compared with the previous vintage. The natural acidity was a touch lower here and pH, which is typically the norm, was our biggest indicator for making a picking decision.

Vinification Native yeasts with the overall time spent on the skins totaling 21 days. 50% Whole Cluster Cap management combined a mix of pumpovers and a handful of punchdowns at key moments. Basket pressed and transferred to one neutral 600L demi-muid where it aged on its primary lees for a total of 23 months. The finished wine was bottled unfined and unfiltered in August 2021.720 bottles produced (1 – 600L neutral barrel) Old vine, more grippy Grenache. Would benefit from an hour decant.

2021 California Rosé

Newfound’s inaugural rosé of 50/50 Grenache & Mourvèdre from two distinct vineyard sites. Grenache sourced from Yount Mill Vineyard in Napa Valley, while the Mourvèdre from Placida Vineyard on the Sonoma Coast (a rare and ‘coldish’ location for this heat loving varietal). Both vineyards, considered on the temperately ‘cooler’ side for Grenache & Mourvèdre.

Winemaking:
Upon arrival at the cellar, each lot was foot tread and skin macerated for 6 hours then directly whole cluster pressed. After several days of settling, the juice was barreled down to neutral 600L Stockinger barrels and fermented with indigenous yeasts. Èlevage lasted a total of 7 months and bottling occurred following a light filtration. A total of 198 cases were produced.