Purchase
$30.00
/ 750ml
SKU: RPGG18RHZN
Varietal
Zinfandel
Appellation
Mokelumne River

An exciting new Glug Glug wine, the 2018 Raahi Zinfandel comes from the Kirschenmann Vineyard in the Mokelumne River AVA. Raahi means 'Traveler' in Hindi. I chose this name because visiting this vineyard required me to travel the farthest of any site we work with. I have never made Zinfandel before and I was determined to try and make an elegant Zinfandel...a Zinfandel for Pinot Noir drinkers! My good friend Tegan Passalacqua owns and farms Kirschenmann. For Raahi, I was able to procure Zinfandel from own-rooted and dry farmed vines that were panted in 1915. The silica-rich and sandy soils of Kirschenmann lend the finished wine loads of aromatics and bright, red fruits. I chose to de-stem the Zinfandel and fermented this small lot in a dairy tank. While it is much more labor-intensive, these dairy tanks offer a more intimate experience with the fermentation, forcing me to gently punch-down the cap by hand as I walk around the tank. The wine was raised in neutral barrels for a little over a year before going to bottle this past winter.

504 bottles produced

The label art for Raahi and a forthcoming wine called Nithya celebrate the Hindu harvest festival of ONAM. Our talented label designer, Michael Kirts, continues to find new and inspiring designs to help bring our Glug Glug wines to life!

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

"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.

WATCH MONDAY CLUB VIDEO

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Varietal
Mourvèdre
Appellation
Lime Kiln Valley

MOURVÈDRE produces soulful wines that develop very slowly, revealing their structure and texture very incrementally. Defined by their structure, the best Mourvèdre combine black and blue fruits with a faint red pepper note. The 2018 ANIKA Mourvèdre comes from a remarkable and somewhat hidden site called the Enz vineyard. Here we work with 100+ year old vines in loam soils in a valley some 1,000 feet below the famed Calera Vineyards. The eroded and sandy soils offer a pliant texture and more rounded, pleasing tannins.

We ferment the grapes whole-cluster in large concrete vats. As with all our wines, we vinify ANIKA with no additions of any kind. After a natural fermentation, the wine is racked to old barrels where it ages for 10 month before going to bottle with no filtration or sulfur additions.

1,344 bottles produced

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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
Appellation
Sta. Rita Hills

The 2014 Blanc de Blancs is a méthode Champenoise sparkling wine sourced from Charonnay grown at the Bentrock Vineyard in the Sta. Rita Hills. These Chardonnay grapes from Sandhi's best single vineyard site were harvested in the 2014 vintage and fermented naturally in neutral barrel at the winery in Lompoc.

After a year we sent the base wine (called a vin clair) to our friend Michael Cruse, in Petaluma, CA. Michael bottled the wine on the lees and set the bottles in riddling racks where they remained for the next 40 months. In the winter of 2019, we disgorged the bottles and placed the mushroom cork and cage on the bottles. The 2014 Blanc de Blancs is bone dry (Brut) and there was no dosage added (Brut Zèro). In other words, the wine is bone dry, with no hint of sweetness. Because of the extended ageing, this wine possesses a rich and generous texture. I am really proud of this wine and glad that the patience required to produce it was rewarded with a wonderful bottle in the end.

 

only 200 cases disgorged.