Purchase
$28.00
/ 750ml
SKU: RPGG20TRCHIN
Varietal
Pinot Noir + Gamay + Mondeuse
Appellation
San Luis Obispo

Years ago in a Paris bistro, I enjoyed a completely new and inspiring glass of wine. l'Autrement was the name and it was an amazing blend of Mondeuse, Gamay, and Pinot Noir. The intriguing aromas and its unique deliciousness captured my imagination and made me SMILE!

This marks the fourth and final vintage of Tres Chingones. The fruit from all 3 varieties was de-stemmed and fermented separately in small tanks, then blended and aged in 2 used puncheons (500L barrels). I love how the distinction of each grape variety shines through. Pinot Noir offers fruit, Gamay brings acidity, and Mondeuse contributes a rich, dark color. 

The wine is playful, juicy, crunchy, and super-super good!

OK, so the name is a bit irreverent. Tres Chingones refers to the 3 major pests (a$$h@!es) in our vineyard: wild boar, coyote, and starling. It also represents the fantastic combination of these three bad-ass varieties together.

WATCH TRES CHINGONES VIDEO 


Purchase
$26.00
/ 750ml
SKU: RPGG20CFROA
Varietal
Rosé of Grenache
Appellation
Santa Ynez Valley

The 2020 Candyfloss is a delicious rosé of Grenache from the beloved Côteaux de Clair Vineyard in the Santa Ynez Valley. Claire (with an 'e') is very much a real person. In fact, she's been an integral member of our winemaking team in Lompoc going on 4 vintages. Together with her mother, Claire owns a beautiful hillside vineyard that is farmed by Chris King, who also planted and farms our Domaine de la Côte Estate vineyards. The wines from Claire's vineyard are honest, soulful, and true to both place and variety. Côteaux de Clair is planted to all 3 shades of Grenache - Grenache Blanc, Grenache Gris, and Grenache Rouge. It has been a delight to make both a red table wine and a classic Provençal-inspired Rosé from the Grenache at Côteaux de Clair.

This Grenache-based rosé now marks Candyfloss' 3rd varietal incarnation. I began in 2017 with a Rosé of Pinot Noir, moved on to a more deeply colored Rosé of Pinot Gris for a couple of vintages, and now shift my focus to the thirst-quenching Grenache. Candyfloss is a cofermentation of Grenache Blanc, Grenach Gris, and Grenache Noir. The wine is really delicious, refreshing, and I hope it will be your go-to wine this Spring and Summer. As always, no interventions or sulfur in the cellar. Just good, vibrant, and honest wine.

97 cases produced

Purchase
$35.00
/ 750ml
SKU: RPGG18NTYA
Varietal
Cab Franc
Appellation
Carmel Valley

Nithya is a Sanskrit word that means ‘eternal’. This wine is pure Cabernet Franc, sourced from the Massa Vineyard in Carmel Valley. Massa is a certified organic farm and a very unique place. The vineyard seems like it has been there forever. There is an Alpine feel to it, and yet, you are firmly in sunny California. The Carmel Valley’s limestone soils imbue the wine with an energy I find really intriguing.

The wine was raised in neutral barrel and bottled without filtration or the addition of sulfur. There is a very energetic, coniferous green note that hums along, just below the surface of the aromatics, but the wine is incredibly generous with flavors of black cherry and plum. -40 cases produced

Purchase
$28.00
 
SKU: RPGG20SCYTH
Varietal
Palomino
Appellation
Madera County

It is time to drink like a SCYTHIAN! This is my first vintage of our newest Glug Glug wine - Scythians, a dry white wine made from the Palomino grape. With the help of dear friends Christina Rasmussen and Abe Schoener, I sourced Palomino grapes from a Demeter certified, biodynamic farm near Fresno, CA.

Palomino is a non-aromatic white grape variety that is indigenous to Spain. If you've had dry Sherry (not the sweet stuff), you've had the Palomino grape. The inspiration for this wine comes from Ramiro Ibañez. I was introduced to his wines through my friend, Jose Pastor, the wine importer. Though Ibañez lives and works in the Sherry triangle of Spain's southwestern Atlantic coast, he makes several unfortified, single-vineyard bottlings of Palomino. Ramiro's 'UBE Miraflores' inspired this wine, the 2019 Scythians Palomino. Both are dry table wines, made from Palomino, and crafted in such a way that they are intended to drink young.

For those of you who know me and know my penchant for high acid wines, Palomino is a famously low acid grape. This wine is all about texture and juiciness. The wine is salty and a bit unctuous with notes of almond skin and yellow apple. Scythians is the perfect accompaniment to almonds, olives, sardines, and all the other salty and briny things we munch on while waiting for Sashi to finish cooking dinner.

WATCH SCYTHIANS VIDEO

Purchase
$32.00
/ 750ml
SKU: RPGG20PG88
Varietal
Pinot Noir & Gamay Noir
Appellation
Cambria

What began in Oregon comes south to crisp, cool Cambria, California in the 2020 vintage. That’s right - blending Pinot Noir and Gamay was so much fun, I decided to try it a little closer to home. Crafting a wine from vines I farmed is incredibly rewarding. With both farming and winemaking done by the same hands, there is an intimacy to this Glug-Glug wine that makes it very special.

Fermented in concrete, raised in old barrels, and bottled with minimal sulfur, the 2020 PG88 is ready to be enjoyed now, served with a chill alongside a simple meal.

Purchase
$28.00
/ 750ml
SKU: RPGG20FRND
Varietal
Grüner Veltliner
Appellation
Sta. Rita Hills


When I found out there was half an acre of organically farmed Grüner Veltliner here in the Sta. Rita Hills, I thought “we've GOT to make some Grüner!” I love the grape variety because it has so much diversity. Grown on a sunny south-facing slope it can be made in a rich and opulent style. It can also be made in a racy and vibrant style. For our FREUND (which is German for 'Friend') we left the grapes on the skins for 24 hours, allowing a bit of texture to develop before pressing the grapes into neutral barrels for a native fermentation. The wine has a bit of a creamy, smoky note to it with mandarin orange and lemon rind. It is both fresh AND refreshing, with a nice weight to it. That one day on the skins gave the wine some tension and some texture. The wine was bottled without fining, filtration, or the addition of any sulfur.⁠

The Freund Grüner Veltliner is ready to drink now. In fact, I hope it will be your go-to white wine all spring and summer long. This wine will pair well with ceviche and corn chips, some shellfish, a little pad thai, or a cold soup.⁠ This was a really fun wine to make and I think it’s a really fun wine to drink.
 

Purchase
$30.00
/ 750ml
SKU: RPGG19RHZN
Varietal
Zinfandel
Appellation
Esola Vineyard

Raahi means ‘traveler’ in Hindi and I have traveled a long way, both literally and figuratively to make this Zinfandel. To visit the Esola Vineyard in Lodi, California’s Shenandoah Valley requires me to drive farther than any other vineyard. The journey is absolutely worth it. In firm, granite soils and from old, own-rooted vines, I am able to work with small clusters of intensely perfumed Zinfandel. There is a wildness, a savage quality to Zinfandel that I enjoy so much. Like Syrah, there are savory qualities of pepper and spice that mingle so well with the brighter, wilder fruit profile inherent in Zinfandel. 

I fermented the 2019 Raahi Zinfandel in an old wooden tank, leaving the grape clusters intact and striving for an incredibly gentle and natural fermentation. The small berries offered up plenty of texture, structure, and color on their own, without having to coax any more out of them. The resulting wine is wonderfully spiced and peppery while still retaining lifted fruit notes that make the wine drink really well right now. 

Because of the savory elements in the 2019 Raahi Zinfandel, the wine sings with anything well-seasoned and cooked over an open flame. From slow cooked ribs to a quickly grilled tri-tip, I hope Raahi will be right by your side as you grill away this summer. 

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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