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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.

900 bottles produced. Click HERE to learn more about the inspiration and collaboration behind ANIKA

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Varietal
Sémillon
Appellation
Napa Valley

If there is a theme to the white wines that I make and drink it might be called textural and non-aromatic white wines. Chardonnay falls under this category as does the Jura variety Savagnin. In Bordeaux, Sémillon is another white grape that falls in this category. It offers a wonderful richness and a waxy texture. The most compelling thing about this category of wines is how they develop so many interesting layers and flavors with time.

I began this wine club with a new challenge of crafting Cabernet Sauvignon in a classic, old-school California style. I had never before tried my hand with any Bordeaux varieties and the warm reception of the first two vintages of Never Say Never Cabernet Sauvignon led me down the rabbit hole a bit further. While Cabernet is the noble red grape of Bordeaux, the noble white grape is Sémillon. I was lucky to procure some beautiful Sémillon from the last head-trained, dry farmed Sémillon vines in the Napa Valley. Farmed organically since the mid-80s, this relatively cool pocket of the valley ripens early, at low potential alcohol, and with lots of flavor and texture. We harvested the Sémillon from the Yount Mill Vineyard on August 26th, 2019 and pressed the juice into neutral barrels. The wine fermented naturally and we raised it for one year in barrel before bottling. Never Say Never Sémillon was bottled without any fining or filtering.

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Varietal
Appellation
Sta. Rita Hills

Preuve (French for evidence) has taken years to craft. For me, this wine is 'proof' that we can produce exceptional sparkling wines in the Sta. Rita Hills. Made of equal parts Chardonnay and Pinot Noir, from three of the top vineyards in the appellation (Sanford & Benedict, Rinconada, and Bentrock), the inspiration for this wine came from my visits to the cellar of Anselme Selosse. ⁠

One of the greatest winemakers I have⁠ ever met, it was in his cellar that I tasted the magic of the solera system, the blending of successive vintages to produce a wine that combines the complexity, vibrancy, richness, and charm of both young and mature champagne.⁠ ⁠Preuve includes wine from the 2012, 2013, 2014, and 2015 vintages. This multi-vintage wine was bottled without any dosage (zero addition of sugar before corking), with less atmospheric pressure (a gentler secondary fermentation to produce less bubbles, and therefore a more vinous mousse) and disgorged after 4⁠ years on the lees.⁠

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Varietal
Cabernet Franc & Syrah
Appellation

My friend and winemaking partner Sashi Moorman is a devotée of the iconoclast Provençal producer, Domaine de Trévallon. Nestled on the north face of southern France’s Alpilles mountains, Trévallon produces a soulful, rustic blend of equal parts Syrah and Cabernet Sauvignon. In 2017 we were presented with a unique opportunity to craft a similar wine. Our good friend and wine club member, Jason Kimmel offered us some wonderful Cabernet Franc from his family’s ranch in Mendocino County’s Potter Valley. We de-stemmed and co-fermented this pristine fruit with whole cluster Syrah from the Rim Rock vineyard in the Arroyo Grande Valley. We layered each variety into the concrete tank, alternating between the Cabernet Franc and Syrah.

With these two tannic varieties, a long élevage - first in barrique then in puncheon - was crucial to resolve the firm tannins into silky, fine-grain tannins that alight on the mid-palate. This is the most proactive approach we have taken in raising a wine. Moving it from smaller to larger vessels to preserve the fruit while resolving the tannin. The nervy nature and dark fruit profile of the Cabernet Franc married with the savage wildness of Syrah makes for quite a striking wine and one you can confidently enjoy now. The name ‘lilied’ means to adorn. Whether the Cabernet Franc is adorning the Syrah or vice-versa, I’ll let you be the judge. 

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Varietal
Rosé
Appellation

Last year, we shared our first ANIKA Rosé, from the 2019 vintage. The response was so enthusiastic and the wine disappeared so quickly, I was motivated to offer another 'serious' rosé this year. Sourced from a different vineyard and made from a different variety, fans of ANIKA will recall the 2018 Mourvèdre (my personal favorite wine club wine to date). Taking inspiration from and following in the mode of the Provençal region of Bandol, we harvested the Mourvèdre early, set on making a 'rosé of intent'. I drove the grapes to the winery where, after a 24-hour maceration, the clusters were gently pressed into neutral barrels. After a very brief, four month élevage, the wine was bottled without sulfur or filtration. Deep in color, this exotic rose is expressive, with crazy notes of orange curaçao and raspberry confiture.

140 cases produced

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$90.00
 
SKU: RPWC17NSNME
Varietal
Merlot
Appellation
Napa Valley

My journey down the Bordeaux rabbit hole continues with the decadently textured Merlot grape. Characterized by blue fruits and round, silky tannins whose short chain structure sweeps the mid-palate, this is a very special wine. I am lucky to work with an organically farmed, terraced vineyard in the Napa Valley's Coombsville appellation. The Black Vineyard is composed of volcanic soils that are rich in clay. When I taste wine, I often think of rocky soils as giving a wine its frame or its bones and rich clay soils as giving a wine its curves or its flesh. The textural nature of Merlot combined with volcanic clay soils, especially in a cool and even vintage like 2017 holds the potential for something truly pleasurable. We vinified this wine as gently as possible, both to avoid over extraction and to retain the delicate red and blue fruits and higher-toned aromatics in the wine. A two year élevage in neutral barrel followed by an additional year in bottle has this wine poised to drink exceptionally well right now. 

84 cases produced

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Varietal
Cabernet Sauvignon
Appellation
Napa Valley

Years ago, when asked if I would ever make Cabernet Sauvignon, I immediately said “never”. My winemaking partner Sashi Moorman wisely replied “Never say never Raj”. Lo and behold the 2016 vintage and the birth of this wonderful adventure called the Raj Parr Wine Club gave me an opportunity to work with an incredible farmer and a beautiful vineyard to make my very first Cabernet Sauvignon. The Dead Fred Vineyard in Napa Valley’s Coombsville appellation is farmed by my good friend Steve Matthiasson. Like me, Steve is curious and probing, never content and always looking to improve and grow and learn more. We bring this Cabernet winemaking adventure to a close on a classic vintage. 2019 offers a dense and compact expression of Cabernet. Bright blue and red fruits and hints of graphite bring a pure and concentrated wine to the palate. The finish is already lengthy and pronounced and the wine is fresh and ready to be enjoyed now.

1,116 bottles produced