Purchase
$32.00
/ 750ml
SKU: RPGG18PG88
Varietal
Pinot Noir & Gamay Noir
Appellation
Eola-Amity Hills

PG88 is an homage to our own-rooted Gamay vines planted in 1988 at the famed Seven Springs Vineyard. This wine is inspired by the Passetoutgrain wines of Burgundy and brings the two personalities of Pinot Noir and Gamay together in a harmonious fashion — earthiness, oolong tea, lilac, bright red currants, and fresh herbal accents of crushed thyme leaves and summer savory. The grapes were fermented in a traditional carbonic maceration, which can be felt in the forward, bright, round texture of the wine. This is the perfect red wine for fall. 1,344 bottles produced.

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Purchase
$32.00
/ 750ml
SKU: RPGG18PETNAT
Varietal
Pinot Noir
Appellation

"You drink Champagne on Friday and Saturday...on Monday, you drink Pét Nat. That's why we call it MONDAY CLUB!"

As I was walking the rows at our newest estate vineyard, Phelan Farm, in Cambria, California, I could smell the grapes. Beautiful, fresh aromas of watermelon, strawberry, and tomato. I thought, "this would make an amazing pét nat". So we harvested the Pinot Noir a touch earlier than we normally would for still wine. This refreshing, sparkling Pinot Noir was made naturally, with no additives, in our winery here in Lompoc, CA.

As always, when there are bubbles involved, I collaborate with my friend, Michael Cruse. For Monday Club, we made sparkling wine in the méthode ancestral fashion, where primary fermentation finishes in the bottle. Although this technique is often described as less refined than méthode champenoise, we were still able to craft a “pét nat” (Pétillant Naturel) of refinement and delicacy.

An ebullient mousse and a vibrant pink hue are followed by effusive aromatics of watermelon, strawberries, and tomato. Low in alcohol, the wine is light on the palate and finishes with refreshing acidity and length.

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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 or mechanization were used. Zero additives and zero sulfur. 70 cases made.

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Varietal
Pinot Noir
Appellation
Rim Rock Vineyard

My goal with Amrita is to make the purest and most texturally-layered Pinot Noir I can. In 2017, I secured fruit from a special planting of own-rooted old-vines at the Rim Rock Vineyard. This site is influenced by the Pacific Ocean and has a mixture of clay and weathered shale soils.

Using slender stainless steel tanks I carbonically fermented the whole clusters to capture as much freshness and purity as possible. The resulting wine is delicious and vibrant. Zero sulfur was added and I bottled it in Magnum (1.5L) trusting that this wine will age successfully for the next decade.

The name AMRITA honors the sacrifice of an 18th-century environmentalist in central India. In 1730 a woman named Amrita was protesting the local government’s destruction of a sacred forest in order to build a palace. She chose to give up her life to save the trees. Amrita and her three daughters were killed. As news of this tragedy spread, villagers came to honor Amrita’s death by defending the sacred forest. Ultimately, over 360 people were killed before the local magistrate finally relented and the trees were saved.

109 cases produced.

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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