Purchase
$32.00
/ 750ml
SKU: RPGG18PAIS
Varietal
Mission
Appellation
Amador County

Planted in 1854, the fruit from the Deaver Ranch in Amador County is one of the oldest vineyards in California and also is one of the last vestiges of the Mission grape in the state. Originally from Spain, then brought to California in the 1700s by Franciscan missionaries, the Mission grape, also known as País, or Listán Prieto in the Canary Islands, was successfully planted in California and used for table, sacramental, and fortified wines. Mission is hardy, resistant to drought, and prefers hot and dry climates.

Wild and almost savage-like berry aromas spring from the glass along with baking spices and pepper. Crunchy, fresh and delicious on the palate. Super drinkable and enjoyable with any backyard patio cuisine. 552 bottles produced.

WATCH PAÍS VIDEO 

Purchase
$28.00
/ 750ml
SKU: RPGG17TRCHIN
Varietal
Gamay, Mondeuse, Pinot Noir
Appellation
San Luis Obispo

Years ago in a Paris bistro, I was presented with a glass of l'Autrement made by the Savoie legend Jacques Maillet, who blended together Mondeuse, Gamay, and Pinot Noir into a beautiful creation. The wine’s beguiling and intriguing aromatics and its unique sense of terroir and deliciousness are still with me today.

After several visits with Maillet’s protégés Marie and Florian Curtet, I felt compelled to source similar grapes here in California. In 2017 and 2018 vintage, we sourced these three varieties through friends and from the Phelan Farm near Cambria. Excitingly, our first estate-grown wines planted to these varieties will be ready in 2019.

The fruit was de-stemmed and fermented natively and separately in small stainless tanks, then blended and aged in one neutral puncheon (500L barrel). The distinction of each variety shines through with Pinot Noir offering fruit, Gamay bringing acid, and Mondeuse contributing color. It is playful, juicy, crunchy, and super-super good!

The name Tres Chingones refers to the three major pests in our vineyards: wild boar, coyote, and starling; and also represents the fantastic combination of these three bad-ass varieties together.

WATCH TRES CHINGONES VIDEO 

 

Purchase
$26.00
/ 750ml
SKU: RPGG18CFROA
Varietal
Rosé of Pinot Gris
Appellation
San Benito

For our 2nd vintage of CANDYFLOSS, I sourced fruit from twenty-year-old Pinot Gris vines at the Eden Rift Vineyard in the Cienega Valley AVA.

This wine’s gorgeous color reminds me more of how red wine is made since I did a 7-day maceration of the fruit and punched it down with my own hands twice-a-day. The wine was pressed into a neutral puncheon (a big, 500L barrel) for five months. No pumps and no mechanization were used. Zero additives and sulphur. 70 cases made. $26 per bottle


The Holi Festival series of labels celebrates the annual festival of colors on the Indian subcontinent signifying thanks for a good harvest, the victory of good over evil, and a festive day to play and laugh and to forget and forgive.

 

DOWNLOAD TASTING NOTES

Purchase
$32.00
/ 750ml
SKU: RPGG17PETNAT
Varietal
Chenin Blanc
Appellation
Eola-Amity Hills

Grown for over a thousand years in France’s Loire Valley, Chenin Blanc is expressed in many forms — dry, sweet, and sparkling. Its versatility is attributable to its naturally high acidity. Harvested early, it can produce elegant, vibrant sparkling wines; harvested for still wine, it makes long-lived, transparent wines that age effortlessly; and harvested late, it can produce the world’s greatest dessert wines.

In the early days of Oregon wine, a few grape growers experimented with Chenin Blanc, one being Evening Land's neighbor, Bethel Heights. Today, very little attention is given to it in Oregon, but I was inspired to graft a few rows of old-vines Pinot Noir to Chenin Blanc and discover the possibilities.

For this first attempt, I collaborated with my friend, Michael Cruse, to make a sparkling wine in the méthode ancestral fashion, where the primary fermentation finishes in the bottle. Although this technique is often described as less refined than méthode champenoise, we were able to craft a “pét nat” (Pétillant Naturel) of incredible refinement and delicacy.

A tight bead and crystal clear presentation is followed by aromatic notes of apple skin, bitter orange, and peony. Low in alcohol, the wine is light on the palate and finishes with refreshing acidity and length.

DOWNLOAD VIDEO

DOWNLOAD TASTING NOTES

SOLD OUT
Varietal
Cabernet Sauvignon
Appellation
Napa Valley

Ten years ago, Sashi Moorman, my business and winemaking partner, jokingly said “Never say never Raj” when discussing whether I would ever make Cabernet Sauvignon. He was right and here I am with something very exciting from the Dead Fred Vineyard in Napa Valley's Coombsville AVA, that is farmed by my friend, and one of California’s top growers and producers, Steve Mathiasson. Inspired by the old-school Napa Valley Cabernets from the likes of Heitz, Louis Martini, Georges De La Tour, and old Mondavi and Beaulieu Vineyards, comes a wine reminiscent of the Napa Valley style from the 1950s -1970s. Farmed organically and grown on volcanic soils, this wine showcases everything I like about classic Cabernet Sauvignon—the many layers and textures of tobacco leaf, pencil lead, freshness, the crunch of greener pyrazines, and modest alcohol. Completely de-stemmed, fermented with native yeast with no additives, in open-top concrete and aged in old barrels, I see this wine as having twenty plus years of age-ability ahead of it and I am now obsessed with finding more exciting classic Cabernets from around the world. 600 bottles produced.

 

RPWC MEMBER EXCLUSIVE - Login to Purchase
Varietal
Syrah
Appellation
Santa Maria Valley

Inspired by Thierry Allemand, this cold-climate Syrah is a nod to the master's sans soufre selection, where the wine is bottled without sulfur. Grown on thirty-eight-year-old, organically farmed vines at Bien Nacido’s Block X, Anika Syrah is 100% native yeast fermented with no additions or subtractions. The grapes are fermented 100% whole-cluster in large concrete vats. This old school fermentation approach allows every berry to have its own ferment, creating intensely lifted and fresh aromatics of earth, spice, and fruit. Structurally, the wine has great architecture from the old vines, whole-clusters, and aging in neutral Puncheon, and strikes the perfect balance between elegance, finesse, and power.

Anika is the Sanskrit word for 'impermanence'. The name emphasizes the wine’s continual evolution due to the elimination of sulfur. Having recently enjoyed the 2006 vintage of Anika, we can attest to this wine’s long life and expect the 2015 vintage to age beautifully for the next 15-20 years. Enjoy with any lamb, roasted pepper and vegetable-based dishes.

1,116 bottles produced. Click HERE to learn more about the inspiration and collaboration behind ANIKA